Menu
Search
Menu
Close

We make mistakes so you don’t have to.

Try CooksIllustrated.com Free for 14 Days

Email is required
How we use your email address

Dinner This Week: Cooking from the Pantry - Vol. 2

By Keith Dresser Published

This week’s menus include Stir Fry with Ginger Sauce, Quick Hearty Tuscan Bean Stew, and Cider-Glazed Pork Chops for dinner in about an hour.

Even with the best-laid plans, cooking during these strange times can be a challenge. So we've put together three recipe pairings, each with an entree and a side, that call for ingredients you may already have on hand. But if you don't have a particular ingredient or the supermarket is out of stock, don't worry; we've also provided ideas for subsitutions. 

Dinner 1: Stir-Fry with Ginger Sauce and Steamed Rice

Stir-Fry with Ginger Sauce is a quick, satisfying meal that can be made with whatever protein and vegetables you may have on hand. No matter which combination you choose, it's important to remember to cut everything into small, even-sized pieces and to add the ingredients to the skillet in the suggested order to ensure they are properly cooked. A bold sauce featuring fresh ginger, soy sauce, and scallions ties the stir-fry together. For Steamed White Rice that is just sticky enough to be picked up with chopsticks, rinse the rice well and boil it for the first 5 minutes. 

Printable Shopping Lists: Stir-Fry with Ginger Sauce and Steamed White Rice


 

Dinner 2: Tuscan Bean Stew and Drop Biscuits

 Quick Hearty Tuscan Bean Stew  is a simple, hearty, one-pot dinner fortified with garlic and rosemary. There are a couple of ingredients that can be substituted to suit what you have on hand. Pancetta may be traditional, but bacon is fine, as is Italian sausage. No cannellini beans? Most types of canned beans will work here; some of our favorites are great Northern, navy, and pinto. For Drop Biscuits, it’s important that the buttermilk be as cold as possible. If you don’t have buttermilk, use ⅓ cup of plain Greek yogurt thinned with ⅔ cup water. 

Printable Shopping Lists: Tuscan Bean Stew and Drop Biscuits


 

Dinner 3: Glazed Pork Chops and Skillet-Roasted Carrots

Cider-Glazed Pork Chops are quick, juicy, and full of flavor—and require just a handful of ingredients to make. If apple cider or juice is unavailable, orange or pineapple juice can be substituted. Another alternative is to make a quick barbecue glaze by thinning 1 cup of store-bought barbecue sauce with 1/4 cup of water. Skillet-Roasted Carrots develop deep roasted flavor in a fraction of the time that it would take in the oven. To ensure even browning, make sure to press the carrots gently against the skillet as they cook. 

Printable Shopping Lists: Glazed Pork Chops and Skillet-Roasted Carrots


View more weeknight dinner ideas below, or check out all of the Dinner This Week menus.

Leave a comment and join the conversation!

0 Comments
Read & post comments with a free account
Join the conversation with our community of home cooks, test cooks, and editors.
First Name is Required
Last Name is Required
Email Address is Required
How we use your email?
Password is Required
JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.