I can in person vouch for every single one of these .
I don’t know about you, but I’ve just about had it with grocery shopping — and that’s coming from someone who considers himself a pretty savvy shopper. Maybe it’s the reality of lugging a hulking tote bag in each hand on the subway in steamy NYC summer weather. Or perhaps it’s the fact that even some of the cheapest recipes I love require so much money (and so many ingredients!) just to make a few measly servings. Either way, I’m low-key sick of it, and I’ve been in abigcooking rut as a result.
So, lately, when I manage not to give into the always looming desire to sayscrew it alland grab some takeout, I’ve been relying on what I like to call “emergency meals.” Basically, they’re all made possible by keeping a handful of cost-effective, long-lasting, and versatile ingredients in my kitchen at all times. By minimizing the number of ingredients I’m buying during each grocery run and focusing on foods that won’t go totally rotten a few days after you buy them, I’ve been enjoying cooking a whole lot more — and it’s saved me some pretty serious money, too.
When I say “emergency,” I’m not talking about those “just add water” meals intended fortruelife-or-death situations; I’m talking about homemade meals for those all too common moments in life when dinner or lunchtime rolls around, your stomach grumbles, and you peer into your rather empty-looking kitchen just to discover that there’s no way inhellyou can come up with a meal. Your options: a run to the grocery store (expensive and annoying), dining out, or takeout (even more expensive…but fun!). With food costs being what they are these days, I know firsthand that these situations oftendofeel pretty dire.
To me, a proper emergency meal needs to meet three very important criteria. First, it must be easy enough to make on a chaotic weeknight. Second, it’s got to be cost-effective — duh. Third (since an emergency meal relies almost entirely on staple foods), if itdoesrequire new ingredients, they must be minimal and easy enough to grab on an in-and-out grocery run. If the definition of emergency meal still isn’t clear enough, behold this completely unnecessary flowchart.
So, what ingredients am I even suggesting you keep around to make these meals possible? In my own home, these are the pantry, freezer, and fridge staples that make every meal in this roundup possible; the core ingredients below (all of which have a pretty solid shelf- or fridge-life, BTW) can be combined with just one or two “new” ingredients to become a full-blown meal. If it sounds too good to be true, believe me, it’s not!
Pantry :
• Pasta ( like orzo , fettuccine , and/or shelf - unchanging gnocchi )
• Rice and other nimble - cookery grains
I can personally vouch for every single one of these.
• Garlic & onions
• tinned chickpea and black beans
• Full - fat coco palm Milk River
• Chicken stock ( or Better Than Bouillon )
Freezer :
• fixed spinach
• os - in , skin - on chicken thighs
• Shelled edamame
• Frozen , bread fish fillets
• Sliced Korean rice patty
Fridge :
• Parmesan cheese
• Feta tall mallow
• Cottage cheeseflower
• Tortillas , pita , and bread(yes , I keep these in the fridge ; they last longer ! )
• Tofu
• Plain Greek yoghurt
• Cabbage
• White miso paste
Below, you’ll find my nine absolute favorite emergency meals that check all the boxes, and they range from dishes impressive enough to impress guests (see #2) to solo meals you can whip up for yourself in under 15 minutes (see #9).
1.Crispy Gnocchi & Edamame— If you ever need a high-protein dinner, aGrace Elkusrecipe will always deliver. This one just so happens to be the lowest of low-effort, too, and fitting for this roundup, it’s almost entirely made of fridge, freezer, and pantry staples.
In her recipe, Grace uses mini gnocchi, but if you can’t find ‘em, regular-sized gnocchi will be just fine. Shelf-stable gnocchi is the way to go here over frozen gnocchi, too; the former crisps up really nicely in a skillet, no boiling required, which saves you time while cooking and, later, cleaning. It’s a one skillet wonder.
🍴 You can find the recipe for crispy gnocchi & edamamehere. Honestly, it’s already a true “emergency meal” — no ingredient swaps necessary!
Just as a preview , though , here ’s what you ’ll involve to make it :
Pantry , fridge , or freezer staples :
• Frozen beat edamame
• Garlic
• Shelf - unchanging gnocchi
• Grated parm
Buy fresh :
• sassy herb ( like chives or Petroselinum crispum )
• lemon tree
2.Miso Butter Quick-Braised Chicken Thighs— IMO, “marinating” and “emergency meal” cannot exist in the same sentence. Like, having the time or forethought to marinate a protein inherently contradicts the nature of an emergency! So here, crispy chicken thighs quickly braise in a salty-funky miso butter sauce, which provides all the flavor of a solid marinade without any of the pre-planning.
🍴 Here’s how to make them:
[ serve ~3–4 ]
• 6 pearl - in , skin - on chicken thigh ( defrosted , if frozen )
• 3 tablespoon white miso paste
• 5 - ish garlic cloves , smashed
• 3 tablespoons butter , foreshorten into small chunks
• Rice vinegar or white wine-coloured
• 1 bunch scallions , roughly chop up
How to make them :
1 . Preheat oven to 400ºF. Patchickendry and time of year all over withsaltandpepper .
2 . come out a large ovenproof skillet over medium - high heat . Once red-hot , add together the veteran chicken skin - side down and ready until the tegument is crispy , about 8–10 minutes . flex the poulet over so they ’re skin - side up , and sprain off the heat .
3 . In a jar or other vas with a tight - fitting lid , combine themisowith 1/3 cupwarm waterby shake until completely compound . Pour the mixture into the skillet all around the chicken second joint . Scatter thescallions , smashed garlic , andchunks of butterall over the saucy volaille , then drizzle with a few splashes ofrice vinegar . Bake for 13–15 minutes or until the center is cooked through .
4 . do each firearm of chicken with LOTS of miso butter sauce . It ’s ( very obviously ) the good part and try especially delish with some bread or rice to mop everything up . To keep this dish " parking brake - approved , " serve alongside some steamed frigid veggies for an extremely low - effort repast .
3.Tofu with Spicy Soy Garlic Sauce— When the weather gets hot, this no-cook dish will always save the day. Served with some warm leftover rice, the contrasting temperatures delight my tastebuds every time, and not having to turn on the stove is the biggest blessing of all.
🍴 Here’s my “emergency method” for tofu with spicy soy garlic sauce:
[ serve 2 ]
• 1 stoppage medium or unfaltering bean curd ( moth-eaten or way - temperature )
• Soy sauce
• Rice acetum
• Sesame oil
• Chili oil or chili crisp
• 2 cloves garlic , minced
• White shekels
• White rice ( either impertinently made or remnant , warmed )
• 4 scallions , thinly sliced
How to make it :
1 . debilitate your block oftofuand pat dry . Slice into turgid cubes ( about 1 " in sizing , but it ’s not an exact skill ) .
2 . In a intermediate bowl , whisk togethersoy sauce , vinegar , sesame oil , chili oil , andgarlic(measure all of it with your heart ) , plus a picayune sparge ofsugar . Toss the tofu in the sauce and allow for to sit for a few minutes .
3 . If you ’re makingricefresh , do that now ! Otherwise , microwave some remnant rice until warm . Serve the saucy , cold tofu over the warm rice and spoon any supererogatory sauce overtop .
observe : If you ’d rather make it the tangible way , you may find the actual recipe for spicy dusty bean curd ( orliangban tofu)herefromWoks of Life .
4.Kale Sauce Pasta— When I’m in the mood for good pasta but my dwindling food budget suggests I should chow down on a packet of instant ramen instead, I turn to this packed-with-greens dinner that combines the creamy goodness of mac ‘n’ cheese with the incomparable vibes that can only come from downing a quarter pound of kale.
Frankly, this recipe consists ofallpantry staples except one: the kale. That said, you can skip grabbing a bunch of kale at the store if you keep a one-pound bag of frozen kale, or even spinach, in your freezer. You likely won’t get the same vibrantly green result, but it’ll still taste lip-smackingly delicious.
🍴 Here’s my “emergency method” for kale sauce pasta:
[ Serves ~4 ]
• Olive crude oil
• 1 lb . pasta
• ~1 lb . kale ( or swap in frozen )
1 . Bring a enceinte pot of salt water to a boil . Meanwhile , sauté somechopped garlic(measure with your inwardness ) inolive oilfor just a bit or two until fragrant .
2 . off the tough ribs from one crowd ofkaleand simmer in the boiling water until wilted and bid , 3–4 minutes .
3 . Cook a Ezra Loomis Pound ofpastain the same boiling , salted water until al dente , then drain , reserving about one loving cup of the alimentary paste water .
4 . sum up the tender kale to a blender using tongs , and pour in the Allium sativum and oil colour mixture , along with a splash of the stewing H2O , salt , andpepper . commingle until all smooth ; remove the small cap from the chapeau and cover with a kitchen towel to allow steam to release .
5 . Combine the kail sauce with the cooked pasta in the same pot and top withgrated parmesan cheeseif you have it on hand . Perhaps even a little drizzle of olive oil colour ! Garnish as you take .
Note : If you ’d rather make it the genuine way , you’re able to find the genuine recipe for kale sauce pastahere , adapt byHome Cooking Collective .
5.TJ’s Shortcut Korean Rice Cakes with Garlicky Cabbage— While it may look pretty beige, this meal actually has lots of veggies. Warning: Once you make it a point to keep a bag of these sliced Korean rice cakes in your freezer, you’ll never go back.
🍴 Here’s how to make it:
[ attend 4–6 ]
• 1 package TJ ’s ( or non - TJ ’s ) sliced Korean rice cakes , flash-frozen
• Neutral oil ( like avocado pear or canola )
• 1 closure extra - firm bean curd , drained and pat dry
• 1 large Daucus carota sativa , shred
• 1 bundle TJ ’s stir - fried garlicky cabbage
• Your favourite teriyaki sauce
•Optional : Sriracha
1 . Bring about an inch of water to a furuncle in a with child frying pan , then add the frozenrice cakes , breaking them up as involve . Simmer for 4 - 5 minutes or until yield , then drain , reserving about a 1/4 loving cup of the buckram water .
2 . Return the skillet to intermediate - high estrus . Once dry , add someoiland crumble thetofuinto small pieces . Sauté the bean curd in the oil until it become golden , around 5–6 second . In the last 2 hour of cookery , add theshredded cultivated carrot .
3 . Meanwhile , reheat thegarlicky cabbagein your microwave concord to package instructions .
4 . Once the tofu is golden and the Daucus carota sativa have somewhat softened , sum up the reheated cabbage and drained Elmer Rice patty to the skillet , toss out with a few in effect glugs of your favoriteteriyaki sauce , the reserved starchy cookery water , and a drizzle ofsriracha , if you ’d wish . stimulate everything together until the sauce is thickened , around 3–4 arcminute .
6.Buffalo Chickpea Cauliflower Wraps— A vegan and flavorful smash hit from thePlant-Based RD, I love making these filling wraps (or even pita pockets) whenever lunch or dinnertime hangriness inevitably rolls around. Though the actual version is a true 10/10, the quicker “emergency” method is also quite delicious, IMO.
🍴 Here’s my “emergency method” for buffalo chickpea cauliflower wraps:
[ make ~4 wrapper or ~8 smaller pita pockets ]
• 1 15 - snow leopard can Cicer arietinum ( drained , rinsed , pat dry )
• 2 teaspoon garlic pulverization
• 2 teaspoons smoked paprika
• 1/4 loving cup Frank ’s Red Hot ( or another buffalo sauce of your choosing )
• Maple sirup
• Burrito - sized tortillas or pocket bread bread
• 1/4 cup plain Greek yoghurt
• 1 straits cauliflower , chopped into small florets
• Greens of your choice ( baby spinach , chopped carrots , or even bagged slaw mix )
1 . Preheat oven to 425ºF and combinechickpeasandcauliflowerwith 2 tablespoonsolive oiland thegarlic powder , bell pepper , andsaltandpepperto taste . Roast until they ’re aureate brown and the chickpeas are crispy , around 20–30 minutes .
2 . While the garbanzo and cauliflower roast , combineyogurt , American buffalo sauce , and a stir ofmaple syrupin a intermediate bowl using a whisk broom . fold up in the roasted garbanzo and cauliflower until nicely coat .
3 . To serve , top yourtortilla(or fill yourpita pockets ) with yourgreens of choiceand a heaping spoonful of the buffalo chickpea intermixture . enfold everything up and down !
Note : If you ’d rather make it the tangible agency , you may find the actual formula for buffalo chickpea cauliflower wrapshere .
7.“Cheater” Fish Tacos— The frozen, breaded cod fillets at Trader Joe’s make, and I’m really not exaggerating here, one of the best fish tacos you could ever create in your own kitchen.
• 4 Trader Joe ’s glacial breaded codfish fillets ( or : fish sticks ! )
• Green simoleons
• Mayo
• Hot sauce of alternative ( sooner chipotle - establish )
• Corn or flour tortillas
• 2–3 limes
1 . soda water yourfrozen breaded seedcase filletsinto the line fryer or oven and make concord to package educational activity .
2 . To make your quick coleslaw , finely shredcabbage(as much as you ’d like ) and combine it with a drizzle ofolive oil , a hug offresh lime juice , and somesaltto taste . you’re able to contribute other finely shred veggie if you ’d like , like radishes or carrot , but it ’s up to you .
3 . Once the fish is cooked through , transfer it from your oven or air travel pullet and sprinkle withsalt . For spare flavor , you may even splash with chili powder , oregano , and/or cumin seed .
4 . desegregate together a spoonful ofmayowith a decent amount of yourfavorite hot sauce ; I dig a chipotle - based spicy sauce for this , so you end up with a quick chipotle mayo - like condiment .
5 . fond sometortillas , swoop a spoonful of your hot sauced mayonnaise on top , then top with your crispy Pisces the Fishes and coleslaw . Serve withlime wedgesfor squeezing .
8.Pastina-Style Creamy Orzo and Spinach— I’ve been makingpastinafor years, but one of my favorite twists is substituting toothsome orzo in place of tinier pasta shapes for a meal that feels heartier while still coming together in under 15 minutes.
[ service 1 , but doubles or quadruples easily ! ]
• 2 tablespoon butter
• 1/2 cup orzo
• 2 cup Gallus gallus stock ( or in force Than Bouillon thin out with water )
• 3/4 cup freeze chop spinach
• 1 egg , beaten
• 2 tablespoonful fret parmesan cheese
1 . melting 1 tablespoonbutterin a small saucepan and addorzo . Toast the orzo over medium - high heating plant , stirring ofttimes , until it begins to brown and smell out nutty .
2 . lend thechicken stockandspinachand slim heat to low to bring the mixture to a gentle simmer . manipulate for just about 10 arcminute , or until the orzo is wangle through and the " soup " has reached a porridge - same consistency .
3 . Off the heat , stir in the remaining tablespoon ofbutter , stick to by the beatenegg ; call forth quickly so the egg does n’t curdle . Then , bring up in the gratedparmesan . taste perception for seasoning and add somesaltandpepperif you ’d like .
4 . Spoon into a bowl and top with moreparmesanif your spunk desire .
9.Creamy Curried Spinach and Tofu— I’ve been making this weeknight-friendly vegetarian meal for years, but lately, I’ve become quite fond of the “emergency” version, which basically just requires dumping ingredients into one pot and waiting.
🍴 Here’s my “emergency method” for creamy curried spinach and tofu:
[ Serves 6 ]
• 1 13 - ounce can full - fatness coconut Milk River
• 1 16 - ounce bundle extra - firm ( or super - firm ) tofu , pat ironic and cut into 1 - column inch cubes
• 1 lb . frozen chopped spinach plant
• 1 tablespoon curry powder
• 1 teaspoon sugar
• 2 teaspoons onion powder
• 1/4 loving cup heavy pick or Hellenic yogurt
• White rice , fix
1 . Addcoconut milk , cubedtofu , wintry spinach , curry powder , 1 cupwater , 1 1/2 teaspoonssalt , sugar , garlic gunpowder , andonion powderto a medium saucepan with a mean - meet lid . space over medium - high heating system .
2 . Once simmering , reduce heat to low and simmer for 20 minute , stirring frequently , until the spinach plant is very piano and the curry has inspissate substantially . Off the heat , bring up in theheavy creamorGreek yogurt .
3 . To serve , smooch into bowls alongsidesteamed Sir Tim Rice .
Note : If you ’d rather make it the real agency , you’re able to find the actual formula for creamy curried spinach plant and tofuhere .
