3 recipes that will get dinner on the table in less than 45 minutes

By Nicole Hvidsten, The Minnesota Star Tribune

December seems to fly by at a record pace. In addition to the hustle and bustle of daily life, there are seasonal concerts, parties, and friends who want to connect before year’s end. It’s easy to give up on the dinner routine.

But then a cookbook comes along like the newest Milk Street title, “Shorts: Recipes that Pack a Punch,” with the promise to “use the least number of ingredients and preparation for the maximum result.”

It’s the gift you didn’t know you needed — and a reminder that cooking doesn’t have to be fussy.

Book chapters are divided into Short (under an hour), Shorter (under 45 minutes) and Shortest (30 minutes or less) with additional chapters on skillet suppers, traybakes, easy oven recipes, “short-ish” recipes and sweets for when time is on your side.

Start with these three recipes — a soup that mimics the flavors of chips and salsa, peanut noodles with a quick chili crisp and hearty beef-stuffed pitas — put someone else on clean-up duty and enjoy the fact that you owned dinner tonight, with time to spare.

Creamy Tortilla Chip and Tomato Soup

Serves 4.

Start to finish: 30 minutes. This is our adaptation of a simple sopa de tortilla we learned in Mexico City. Blitzed into the base, tortilla chips thicken the soup, while broken bits placed at the bottom of individual bowls add a crispy contrast. The soup loves garnishes. In addition to sour cream and cheese, we like to offer diced avocado, chopped fresh cilantro and lime wedges. From “Milk Street Shorts,” by Christopher Kimball (Voracious, $25.95).

• 1 (28-oz.) can whole peeled tomatoes
• 4 medium cloves garlic, smashed and peeled
• ¼ medium white onion, roughly chopped
• 1 tbsp. roughly chopped chipotle chile in adobo sauce, plus 2 tsp. adobo sauce
• Kosher salt and ground black pepper
• ½ c. crumbled tortilla chips, plus chips for serving
• 2 c. water
• Sour cream, for serving
• Shredded queso Oaxaca or mozzarella cheese, for serving

Directions

In a blender, combine the tomatoes with juices, garlic, onion, chipotle and adobo sauce, and 1 teaspoon salt. Blend until smooth, about 2 minutes. Stir the crumbled tortilla chips into the blender jar; re-cover the jar. Let stand until the chips are softened, about 5 minutes. Blend until the puree is once again smooth, about 1 minute.

Transfer the puree to a large saucepan, then stir in 2 cups water. Bring to a boil over medium-high, then reduce to medium and simmer, stirring occasionally, until slightly thickened and the foam that rises to the surface fully dissipates, 8 to 10 minutes. Meanwhile, break a few tortilla chips into bite-size pieces and place in each of 4 serving bowls.

When the soup is done, taste and season with salt and pepper. Ladle it into the bowls, over the tortilla chips. Garnish as desired with sour cream, cheese and additional tortilla chips.

Skillet-Toasted Beef-Stuffed Pitas

Serves 4 to 6.

Start to finish: 45 minutes. Levantine arayes are pita breads stuffed with spiced ground beef or lamb, then pan-fried or griddled until the meat is juicy and the bread is crisp. A cast-iron skillet is best, but a heavy nonstick skillet works, too. Serve with a tangy yogurt sauce to balance the rich, spiced filling. From “Milk Street Shorts,” by Christopher Kimball (Voracious, $25.95).

• 1 lb. 90% lean ground beef or ground lamb
• 1 small yellow onion, grated on the large holes of a box grater
• 3 tbsp. finely chopped fresh flat-leaf parsley, divided
• 2 tbsp. plus ½ c. plain whole-milk yogurt, divided
• 1 tbsp. tomato paste
• 2 tsp. baharat spice blend (see Note)
• Kosher salt and ground black pepper
• 1 tsp. grated lemon zest
• 1 tsp. lemon juice
• 1 medium clove garlic, finely grated
• Three 6-inch pita breads, cut into half rounds
• Extra-virgin olive oil, for brushing

Directions

In a medium bowl, combine the beef, onion, 2 tablespoons of the parsley, 2 tablespoons yogurt, the tomato paste, baharat and ½ teaspoon each salt and pepper. Using your hands, mix until thoroughly combined, then let stand for 5 to 10 minutes. Meanwhile, in a small bowl, stir together the remaining ½ cup yogurt, remaining 1 tablespoon parsley, lemon zest and juice, garlic and ¼ teaspoon each salt and pepper; set aside.

Divide the beef mixture into 6 portions and stuff one into each pita half. Using your fingers, flatten the beef mixture into the bottom and sides of the pita, evenly filling it. Brush both sides of each pita half with oil. Heat a 12-inch cast-iron skillet over medium until water flicked onto the surface sizzles and evaporates within seconds, about 3 minutes. Add 3 of the pita halves, standing them on their cut sides, and cook until the exposed filling is well browned, about 2 minutes.

Using a wide metal spatula, scrape each pita half free from the skillet and flip onto a flat side. Cook, flipping occasionally, until both sides are well browned and crisp and the center of the filling reaches 160 degrees, 8 to 10 minutes. Transfer to a wire rack and wipe out the skillet. Cook the remaining pita halves in the same way. Serve the arayes warm with the yogurt sauce.

Note: The meat is seasoned with baharat, a Middle Eastern spice blend. If you can’t find it, use 1 teaspoon cumin, ½ teaspoon paprika, ¾ teaspoon coriander, ¼ teaspoon black pepper and a pinch of cayenne.

Chili Crisp-Peanut Noodles with Bok Choy

Serves 4 to 6.

Start to finish: 30 minutes. Sizzling sliced garlic and shallots in oil, then adding pepper flakes and paprika creates a delicious and simple topping for noodles. Note: Dried lo mein, udon or non-instant ramen — even spaghetti — works beautifully. Top each bowlful of noodles with a crispy-edged fried egg. From “Milk Street Shorts,” by Christopher Kimball (Voracious, $25.95).

• 12 oz. dried Asian wheat noodles (see Note)
• ¼ c. grapeseed or other neutral oil
• 3 medium cloves garlic, thinly sliced
• 2 medium shallots, halved and thinly sliced
• Kosher salt and ground black pepper
• 1½ to 2 tsp. red pepper flakes
• 1½ tsp. sweet paprika
• 3 tbsp. soy sauce
• 3 tbsp. peanut butter, preferably chunky
• 3 tbsp. light brown sugar
• 2 tbsp. unseasoned rice vinegar
• 12 oz. baby bok choy, trimmed and thinly sliced crosswise

Directions

In a large pot, boil 4 quarts water. Add the noodles and cook, stirring occasionally, until tender. Reserve ½ cup of the cooking water, then drain. Return the noodles to the pot; set aside.

Meanwhile, in a small saucepan over medium-high, heat the oil until shimmering. Add the garlic, shallots and a pinch of salt; cook, stirring, until beginning to brown and crisp, 4 to 5 minutes. Add the pepper flakes, paprika and ½ teaspoon pepper; cook, stirring, until fragrant and deeply browned, 1 to 2 minutes. Off heat, stir in the soy sauce, peanut butter, sugar and vinegar.

Pour the sauce over the noodles, then add the bok choy and ¼ cup of the reserved cooking water. Cook over low, tossing, until the noodles are lightly sauced; add more reserved water as needed if the mixture is dry. Off heat, taste and season with salt and black pepper.

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