keep it simple

RECIPES BY JOANNA CISMARU

The hustle and bustle of everyday life can make getting dinner on the table a challenge—or filled with takeout containers. But cooking meals doesn’t need to be complicated or take hours of prep. With this in mind, writer, photographer, and cookbook author Joanna Cismaru wanted to create a resource with quick meals for home cooks of any skill level to make sure that no one is left ordering takeout for the umpteenth time. Her book, “The Big Book of Jo’s Quick & Easy Meals,” is filled with recipes that require little to no prep, minimal pots and pans, and only an hour or less to complete. From chicken and seafood to casserole and soup, Cismaru has recipes for every palate that will become fast favorites, including the following from her book that will keep you and your family well fed with homemade dinners.

–samantha johnson

Albondigas Soup

MAKES 6 SERVINGS | TOTAL TIME: 50 MINUTES

Don’t let the fancy name of this recipe scare you away. Albondigas simply means “meatballs.” This is a traditional Mexican soup, a light broth loaded with vegetables. It is quite light but very hearty. Serve it with a good crusty bread and it can be enjoyed as an entire meal. –joanna cismaru

For the Meatballs

1 pound extra lean ground beef

2 cloves garlic, minced

½ onion, chopped

½ cup long-grain rice (such as basmati)

1 large egg, beaten

¼ cup chopped fresh mint

¼ cup chopped fresh parsley

¼ cup chopped fresh oregano or 1 tablespoon dried oregano

1 teaspoon ground cumin

½ teaspoon chili powder

½ teaspoon salt, or as needed

½ teaspoon black pepper, or as needed

1. To make the meatballs, combine the beef, garlic, onion, rice, egg, mint, parsley, oregano, cumin, chili powder, and salt and pepper in a large bowl. Mix the ingredients well. Shape the mixture into meatballs, about 1 inch in diameter. You should get 25 to 30 meatballs. Place the meatballs in the fridge.

2. To make the soup, heat the oil in a heavy-bottomed, 5-quart pot over medium heat. Add the onion and garlic and cook for 3 to 5 minutes, until the onion is translucent and being careful not to burn the garlic. Add the carrot and potatoes and cook the mixture for 3 to 5 minutes, until the vegetables are beginning to caramelize.

3. Add the tomatoes and their juice, broth, water, salt and pepper, and cayenne pepper. Bring the soup to a boil, then reduce the heat to low and simmer for about

For the Soup

2 tablespoons olive oil

½ onion, chopped

3 cloves garlic, minced

1 carrot, chopped

2 potatoes, peeled and chopped into 1-inch cubes

1 (15-ounce) can diced tomatoes, undrained

3 cups low-sodium beef broth

3 cups water

Salt, as needed Black pepper, as needed

⅛ teaspoon cayenne pepper

1 tablespoon fresh lemon juice

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh parsley

5 minutes. Slowly add the meatballs to the pot, one at a time.

4. Slowly stir the soup with a wooden spoon. Cover the pot and cook the soup for 15 minutes, or until the meatballs are cooked through. Add the lemon juice, cilantro, and parsley. Taste the soup for seasoning and adjust it as needed prior to serving.

Cook’s Note:

If you have extra meatballs or don’t use them all, place them in an airtight container and freeze them until you are ready to use them.

Nutrition (per serving):

Calories: 370, Fat: 18g (Sat: 6 g), Cholesterol: 80 mg, Sodium: 390 mg, Carb: 31g, Fiber: 3g, Sugar: 4g, Protein: 20g

Grilled Tomahawk Pork Chops

MAKES 4 SERVINGS | TOTAL TIME: 2 HOURS 55 MINUTES

This stunning cut of pork deserves the royal treatment. Using a simple fi ve-ingredient dry rub and a compound butter to seal the deal, every bite of this easy recipe feels gourmet. But it’s simple enough to make any night of the week!

joanna cismaru

1 tablespoon kosher salt, or as needed

2 teaspoons black pepper, or as needed

1 teaspoon chili powder

1 teaspoon onion powder

½ teaspoon sugar

4 (12 ounces each) tomahawk pork chops (or other bone-in pork chops)

Butter, for serving

Mashed Potatoes, for serving Cooked peas, for serving

1. In a small bowl, combine the kosher salt, black pepper, chili powder, onion powder, and sugar. Generously rub half of the spice mixture over both sides of the pork chops. Refrigerate the pork chops for 2 hours before grilling them.

2. Preheat the grill to medium heat, about 350°F.

3. Meanwhile, remove the pork chops from the fridge and let them sit at room temperature, covered, for about 20 minutes. Pat the chops dry with paper towels and re-season them with the remaining half of the spice mixture.

4. Lightly spray the pork chops with cooking spray and place them on the grill. Grill them on both sides until their internal temperature reaches between 145 and 150°F.

5. Transfer the pork chops to a cutting board and let them rest for 15 minutes before slicing them. Serve them with butter, mashed potatoes, and peas (optional).

Cook’s Notes: n Grilling time can vary depending on the thickness of the chop. A 1-inch-thick pork chop can take 12 to 14 minutes, and a 1½-inch-thick pork chop can take about 20 minutes. The best way to tell if your chops are done is to use an instant meat thermometer. n Transfer the pork chops to an airtight container and store them up to four days in the fridge. You can also keep pork chops in the freezer for two to three months. Let the frozen pork thaw fully in the fridge overnight before reheating.

Nutrition (per serving):

Calories: 780, Fat: 62g (Sat: 23 g), Cholesterol: 175 mg, Sodium: 1920 mg, Carb: 3g, Fiber: 0g, Sugar:

<1g, Protein: 54g

Garlic Butter Chicken

MAKES 4 SERVINGS | TOTAL TIME: 20 MINUTES

I can’t get over how simple this recipe is: It requires minimal effort and prep time, it calls for simple ingredients that you’re likely to already have, and it cooks fast. This chicken dish is also super versatile. You can serve it with anything you like—rice, mashed potatoes, steamed veggies, noodles, you name it. –

joanna cismaru

1½ pounds boneless, skinless chicken breasts, cut into strips

¼ teaspoon salt, or as needed

½ teaspoon black pepper, or as needed

4 tablespoons butter

4 cloves garlic, minced

1. Season the chicken with salt and black pepper.

2. Melt the butter in a large skillet over medium heat. Add the chicken strips and cook them for 3 to 4 minutes on each side. Remove the chicken from the skillet.

3. In the same skillet, combine the garlic, red pepper flakes, smoked paprika, and Sriracha sauce. Sauté the mixture for 30 seconds, until the garlic is aromatic. Finally, deglaze the skillet with the chicken broth and bring the sauce to a simmer.

4. Add the chicken back to the skillet and gently toss the chicken, so that each piece of chicken is coated with the sauce.

5. Remove the skillet from the

¼ teaspoon red pepper flakes

1 teaspoon smoked paprika

1 tablespoon Sriracha sauce

½ cup low-sodium or unsalted chicken broth

2 tablespoons chopped fresh parsley

Lemon slices, as needed heat. Garnish the chicken with the parsley and lemon slices. Serve hot or warm.

Cook’s Notes: n This garlic-butter chicken will last in the fridge for up to three days if it’s wrapped well or stored in an airtight container. n To extend the shelf life of this dish, freeze it, wrapped well or stored in an airtight container. It will last 4 to 6 months.

Nutrition (per serving):

Calories: 310, Fat: 15g (Sat: 9 g), Cholesterol: 130 mg, Sodium: 390 mg, Carb: 3g, Fiber: 0g, Sugar: 4g, Protein: 39g

Vietnamese Fish Tacos

MAKES 6 SERVINGS | TOTAL TIME: 1 HOUR 40 MINUTES

I had never had Vietnamese food until we moved to Calgary, so I was excited to try it. I loved it so much that we used to go at least once a week to a Vietnamese restaurant for lunch, which is what inspired me to make these fi sh tacos. Featuring commonly used ingredients in Vietnamese cooking—like fish sauce, mint, and cilantro—these fish tacos are not only incredibly tasty but they are also healthy and refreshing.

joanna cismaru

–

Spicy New Orleans Shrimp

MAKES 2 SERVINGS | TOTAL TIME: 1 HOUR

The shrimp are spicy and decadent. Make sure you have a French baguette to dip into that sauce and soak up all the flavor! –joanna cismaru

2 tablespoons unsalted butter

2 tablespoons olive oil

2 tablespoons sweet chili sauce

1 tablespoon Worcestershire sauce

1 teaspoon chili powder

1 teaspoon liquid smoke

1 teaspoon smoked paprika

1 teaspoon dried oregano

1 teaspoon Sriracha or Tabasco sauce

1. In a large oven-safe skillet over low heat, combine the butter, oil, sweet chili sauce, Worcestershire sauce, chili powder, liquid smoke, smoked paprika, oregano, Sriracha sauce, garlic, lemon juice, salt, black pepper, and parsley. Stir the mixture and simmer for 5 to 10 minutes.

2. Remove the skillet from the heat, and let the sauce cool for 2 minutes.

3. Add the shrimp and toss them in the sauce, so that they are fully immersed and coated well.

4. Cover the skillet with foil and refrigerate for at least 30 minutes, or up to 4 hours, to allow the shrimp to marinate in the sauce.

5. Heat the oven to 400°F.

6. Bake the shrimp for 10 to 15 minutes, until it is opaque.

4 cloves garlic, minced Juice from half of a lemon, plus more as needed Salt, as needed Black pepper, as needed

2 tablespoons fresh parsley, chopped

1 pound jumbo shrimp, peeled and deveined French bread, for serving

7. Serve the shrimp immediately with crusty French bread and a drizzle of lemon juice as needed.

Cook’s Note: This recipe will keep stored in an airtight container in the fridge for three to four days, so feel free to make it ahead of time. You can freeze the shrimp in an airtight container for up to three months— just allow the dish to thaw overnight in the fridge before cooking the shrimp.

Nutrition (per serving):

Calories: 430, Fat: 27g (Sat: 10 g), Cholesterol: 315 mg, Sodium: 1610 mg, Carb: 10g, Fiber: 4g, Sugar: 11g, Protein: 32g

For the Marinade and Fish

1 teaspoon ground turmeric

1 teaspoon minced fresh ginger

2 cloves garlic, minced

1 teaspoon sugar

1 teaspoon fish sauce (see Cook’s Notes)

1 tablespoon fresh lime juice

¼ teaspoon salt, or as needed

¼ teaspoon black pepper, or as needed

1½ pound skinless halibut fillets, cut into 2-inch pieces (see Cook’s Notes)

For the Salsa

6 green onions, chopped

½ red onion, chopped

2 cups cherry tomatoes, chopped

¼ cup chopped fresh basil

¼ cup chopped fresh mint

¼ cup chopped fresh cilantro

1 teaspoon fish sauce

2 tablespoons fresh lime juice

Salt, as needed

Black pepper, as needed

For the Tacos

2 tablespoons vegetable oil, divided

12 medium tortillas

2 cups shredded cabbage

Sriracha sauce, as needed

1. To make the marinade and fish, combine the turmeric, ginger, garlic, sugar, fish sauce, lime juice, salt, and black pepper in a medium bowl. Add the halibut pieces to the bowl and toss them in the marinade, making sure each piece is fully coated. Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours.

2. Meanwhile, make the salsa. In a medium bowl, toss together the green onions, red onion, tomatoes, basil, mint, cilantro, fish sauce, lime juice, salt, and black pepper. Refrigerate the salsa until you are ready to assemble the tacos.

3. To make the tacos, heat 1 tablespoon of the oil in a large nonstick skillet over medium heat.

Add about half of the halibut pieces and fry them for 2 to 4 minutes per side, until they are light golden brown. Remove the halibut pieces from the skillet and set them aside. Add the remaining 1 tablespoon of oil and repeat the process with the remaining half of the fish.

4. To assemble the tacos, fill each tortilla with some of the shredded cabbage, then with the halibut. Feel free to flake the fish a bit with a fork if necessary. Top the tacos with the salsa, then drizzle them with some Sriracha sauce.

Cook’s Notes: n Fish sauce can be substituted with low-sodium soy sauce. n You can use any type of whitefish that you prefer or that is available to you.

Nutrition (per serving):

Calories: 350, Fat: 9g (Sat: 2.5 g), Cholesterol: 55 mg, Sodium: 770 mg, Carb: 40g, Fiber: 4g, Sugar: 6g, Protein: 27g n