Think professional chefs spend hours cooking intricate dinners at home every single night? Think again! Chef Joyce Doughty is sharing her real-life playbook for quick, healthy, and effortless weeknight meals made with pantry staples.
Read on to discover her top 6 go-to dishes for busy evenings—and grab the featured recipe for her famous Chipotle Mayo, a versatile 2-ingredient spread that adds a fiery kick to sandwiches, tacos, and more!
Quick go-to meals from Chef Doughty
I suspect most people believe that a professional chef cooks and eats glorious food for every meal. In fact, many of our friends are under the impression that my husband gets three- or four-course dinners every night. Truthfully, in our home, which is an empty nester home, I will prepare one “glorious” meal per week with leftovers for another meal, we typically eat out once a week and then the balance of the meals are quickies — dishes that come together in a quick hurry, are based on ingredients on hand and are generally healthy in nature but satisfying to us both.
FOLLOWING ARE SOME OF THOSE MENU ITEMS
1. Once a week we have a big salad. This salad is made up of any fresh greens that need to be used up (and generally this is a combination of greens) and then I go rummaging through the pantry and fridge looking for ingredients that might be left over.
2. In the winter I am always looking for ingredients that will come together in a soup.
3. Baked potatoes: You may not think that a baked potato is a quick meal solution. But, if that potato is a red potato and that potato is microwaved, now you have a quick meal. I would never recommend microwaving a russet, but if you microwave a red potato and allow it to steam for a few minutes in an airtight container while you are pulling together topping ingredients, after a few minutes that potato becomes soft and wonderfully moist. The topping can be random “loose” ingredients or can start with a white sauce garnished with sauteed vegetables and perhaps a distinct cheese. The ingredients are always different and so the dish feels different each time.
4. And then there are tacos. In our home these are usually made with cubes of pan-roasted sweet potatoes, sauteed peppers and onions and the seasoning of choice. There are usually either corn or flour tortillas in the fridge, so this comes together without much effort.
5. Pasta sautes: While the pasta is cooking in the water, the search begins for added ingredients. Quick-chop those, throw them in a saute pan to begin browning and usually, by the time they are done, the pasta is cooked and ready to be drained and added to the saute pan. A quick splash of cream or marinara and a distinct cheese and you have another dish ready in minutes.
6. My favorite quick sandwich is a BLT without the B and, instead, an A and C; for avocado and cheese. Start with a delicious whole grain bread, spread generously with chipotle mayo (recipe below). Add the avocado and tomato slices with a slice of cheese and lots of lettuce. Beef it up with a fried egg, if you want. Filling and delicious. I could eat this every day.
FEATURED RECIPE
Chipotle Mayo
1 large jar of mayonnaise
One can Chipotle chilies in adobo sauce
Directions:
With a spatula, transfer all the mayonnaise to a large bowl. Save the jar. Open the can of chilies and place the chilies on the cutting board, two or three at a time, saving the sauce in the can. Cut into each chili gently to avoid splatters and then chop until very finely minced (you may want to wear disposable gloves for this step). Add the minced chilies to the mayo. The seeds can be included and will add to the heat. Add a few at a time and do a taste test until you reach your desired heat level (see spiciness note below). Transfer the spicy mayo back to the jar. The mayonnaise will last until the listed expiration date and should be stored in the refrigerator.
SPICINESS: If you like spicy mayonnaise, use the full can. If you want less heat, use half or anything in between. The leftover chilies and sauce can be stored in the freezer and used in soups, enchilada sauce, salad dressings, chili, etc.
Meet Chef Doughty
We know her as part owner of Silvercreek Realty Group and the smiling face behind the brokerage accounting department, but did you know that Joyce Doughty has an affinity for culinary arts?
Chef Doughty is a successful food writer and restaurateur who hosted the nationally syndicated daily Public Radio food program “Food for Thought” for 17 years and was also host of the local ABC affiliate morning program “In the Kitchen” highlighting practical recipes and techniques for the kitchen. Recipient of the James Beard Foundation Top Three Chefs in Idaho Award and owner and chef of Idaho’s critically acclaimed Doughty’s Bistro. Chef Doughty was trained at Le Cordon Bleu and received her executive chef certification from the American Culinary Foundation.