It's Friday in Lent, so that means we're meat free. This is a great opportunity to start thinking beyond boxed mac & cheese, fish sticks and grilled cheese sandwiches (although nobody in my house would complain about any of those treats), and use your fridge, freezer and pantry to build some wonderful but simple meals that are so easy, you don't even need a recipe. You heard me - this is what I'd call "assembly" cooking - taking pre-prepped items you likely already have and combining them in new ways to make something great.
First up - what we had for lunch today. On the left, Rigatoni with Creamy Tomato Sauce. On the right, Toasted Pita with Hummus, Feta, Olives, Tomato, Basil and Balsamic. Three of us had the pasta, one the pita, but we all enjoyed a super tasty meatless meal.
And for dinner - Connecticut-Style Warm Shrimp Rolls with Lemon Chive Butter on Toasted Rolls
How to cook these "without a recipe" meals:
For the pasta: Cook any pasta (let's say a 1 lb box, to make it easy) according to al dente package directions (salt that water!). While it boils, Heat jarred tomato sauce in a pot large enough to hold your pasta, with a splash or two of heavy cream (or half and half, or light cream, or a couple spoonfuls of ricotta or whipped cream cheese or mascarpone - something dairy and creamy). Stir to combine and heat until warm, You can add a few shakes of red pepper flakes if you like it spicy, or a some chopped fresh herbs in you have them (basil and parsley are really good here). Drain cooked pasta and immediately add it into the sauce. Stir to combine. Add some salt and pepper to taste, and maybe some parmesan or pecorino cheese. That's it for that one.
For the pita: Cut pita in half, down the middle. Toast pita on low setting until warm. Spread with hummus and top with crumbled feta (or goat cheese, or even a little shaved parmesan), sliced tomato and kalamata olives (or canned black ones if that's all you've got). Sprinkle with basil (fresh or dried, whatever you've got) and drizzle with some good, syrupy balsamic vinegar. Done!
For the shrimp rolls: Heat a metal baking sheet in the oven set to 300. When it's warm, throw a few pats of butter on it and let them melt in the oven. When the butter is melted, rub the cut side of a few hotdog rolls (or brioche buns, or sub rolls, whatever you have) with the melted butter and put them in the oven on the buttered sheet pan to toast. While they toast, melt butter (about a tablespoon per 1/2 lb shrimp) in a skillet over medium high heat. Add your peeled and deveined (tails off) shrimp as soon as the butter starts to bubble (if the shrimp are bigger than a bite, cut them in half or thirds first). Sauteé shrimp until they are firm and pink, add salt and pepper, chopped chives (or green onions, or dried chives), turn off the heat, and squeeze a half a lemon over the whole thing. Add the shrimp to the warm, buttery toasted buns and serve with more lemon wedges. Pair this beauty with some french fries and coleslaw and pretend you're dining on the water in Mystic. And that's all she wrote, folks. Three super simple, recipe-less, meatless meals for a Friday in Lent, or any day you're feeling like going meat-free.
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