Fast food, episode X

I've been informed that the UaKS "fast food" episodes are such "grad school staples" that there's been a request for a tenth installment in the franchise. Ever happy to oblige my adoring fans, I went to Libby and borrowed a copy of America's Test Kitchen's The Best Simple Recipes, which is filled with over 200 recipes that can all (allegedly) be made in 30 minutes of less. Unfortunately, about 90% of the recipes have meat in them, which didn't make the book particularly useful for two of you.

 

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Even so, I found a couple of things to try, including this easy and quick vegetarian chili. It's tasty, too, though definitely not as good as Black Bean Umami Chili, but that takes about 1:20 to get on the table, while this takes about a third of the time (perfect for busy grad students). As a bonus, I also made the shortcut dinner rolls from the same book and they were ready in about the same time and good for sopping up some of the chili juices.

I used about a tablespoon of minced canned chipotle chiles in adobo, which was somewhat spicy for me and a little much for Mom—YMMV. I also discovered that chipotle chiles actually can go bad if stored too long in the fridge, despite the spice factor. So I learned a new trick: if you're not going to use up a whole can of chipotle chiles in 2 weeks (and who is?), puree the chiles and adobo sauce in a food processor (use the same one you use to chop the diced tomatoes in step 1 of the chili recipe). Line a plate with plastic wrap, then dollop the puree by the teaspoon- or tablespoonful (depending how much you think you'll use at a time) onto the plastic. Freeze till solid, then transfer to a quart zipper-lock freezer bag for longer storage. If you're using the chipotle chiles in a hot preparation, like this chili, you can just drop in a chipotle chip and let it thaw in the dish. Otherwise, thaw the puree first, then proceed with the recipe.

Quick Vegetarian Bean Chili

Adapted from The Best Simple Recipes (2010) by the Editors of America’s Test Kitchen

Time: 32 minutes

You can use whatever kind of canned beans—black, kidney, navy, pinto—you like, or a combination. If you don’t have a food processor or want this dish to be even simpler, you can skip the first step and use crushed tomatoes instead of diced tomatoes, especially if it’s a brand that’s more coarsely ground, like Muir Glen. You can stretch the meal by serving the chili over cooked white or brown rice.

1 (28-ounce) can diced tomatoes (see note)
2 tablespoons (27 grams) neutral oil such as sunflower or vegetable
1 medium onion, finely chopped
2 tablespoons chili powder (such as McCormick)
2 teaspoons ground cumin
3 garlic cloves, minced or pressed
2 (15.5-ounce) cans beans, drained and rinsed (see note)
1 tablespoon minced canned chipotle chiles in adobo, or to taste
170 grams (1½ cups) frozen corn
Salt
Freshly ground black pepper

For serving

avocado chunks

lime wedges (optional)

    1. In a food processor fitted with the metal “s” blade (or, better yet, a mini food processor if you have one), pulse the diced tomatoes a few times until coarsely ground; don’t overdo it, you want some texture, not a puree.
    2. Heat the oil in a Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent but not browned, about 5 minutes.
    3. Stir in the chili powder, cumin, and garlic, and cook until fragrant, about 30 seconds.
    4. Stir in the tomatoes, beans, and chipotle, and cook, stirring occasionally, until slightly thickened, about 15 minutes.
    5. Stir in the frozen corn and cook until heated through, about 3 minutes. Season with salt and pepper to taste. Serve promptly with avocado and lime, if desired. Serves 4.

Shortcut Dinner Rolls

Adapted from The Best Simple Recipes (2010) by the Editors of America’s Test Kitchen

Time: 30 minutes (~5 minutes active)

It's not essential, but if you think of it and want your rolls to rise a little higher, take the pizza dough out of the fridge and leave at room temperature for 20 minutes before starting.
 

Extra-virgin olive oil
One (1-pound) ball of store-bought pizza dough (see note)
Kosher salt
Freshly ground black pepper

    1. Place a rack in the center of the oven; heat to 400 degrees. Coat the bottom of a 13-by-9-inch quarter-sheet pan with oil.
    2. Tear the dough into eight 2-ounce pieces (that's what you have a kitchen scale for). Roll each piece into a ball. Roll the balls in the oil on the sheet pan. Sprinkle the tops of the dough with salt and pepper.
    3. Bake until golden brown and delicious, about 18 to 20 minutes. Cool the rolls on a wire rack for 5 minutes, then serve warm. Makes 8 rolls.