Cast iron can absolutely handle this, and adding a little liquid will give you the best of both worlds: gentle cooking without drying out, and a bit of pan sauce at the end.

🍳 Cast Iron Nuoc Cham Chicken (Semi-Hands-Off)

What to do

1. Preheat pan: Medium-high, add a thin film of neutral oil.

2. Quick sear: Lay your marinated chicken slices in a single layer. Let them get a little color (1–2 min per side).

To accompany bok choy and salmon

🍚 Korean-Flare Basmati Rice (1–2 servings)

Ingredients

• ½–¾ cup basmati rice (dry, uncooked)
• 1 cup chicken broth (for ½ cup rice) or 1½ cups broth (for ¾ cup rice)
• 1 tsp toasted sesame oil (plus more to drizzle)
• ½ tsp soy sauce (optional, adds umami + saltiness)
• Pinch of gochugaru (Korean chili flakes) or red pepper flakes (optional, for heat)
• ½ tsp garlic powder or 1 small clove fresh garlic, minced
• Sprinkle of black pepper
• Garnish: sliced green onion, sesame s

• I love this recipe because it is truly a one-pan wonder. You just put the fresh salmon and crisp veggies on a baking sheet, season everything and pop it in the oven to roast. In just 20 minutes you've got a flavorful and healthy dinner and only one pan to clean!

One-Pan Salmon with Broccoli & Cauliflower

(Valerie Bertinelli)

Nuoc Cham Baked Salmon. Delicious served with rice and some wilted greens, such a baby bok choy or spinach.
Garnish with green onion and cilantro leaves and serve with lime wedges for drizzling.

Here it is Friday 8:00 and I want to eat not think. Just so happens I have some leftover chicken fried rice, a tin of beans and small tin of corn that dutifully sits in the cupboard for this very moment. 

1/4 c chicken broth if using already cooked rice 

Chopped green pepper 
Chopped green onion 
Cumin paprika coriander 

That just about does it. There was almost a tie between Black beans or White Spanish beans, just because I have two tins of white spanish beans. 

Here’s a weeknight shortcut version that gives us nearly the same flavour as but with less slicing and layering fuss:

Teri and I just shared a Ratatouille from Potager Yvanhoe. We picked it up yesterday on 550 Route Campagna.

Let’s reverse-engineer it from the label and learn a bit more about this delicious use of harvested vegetables.

In the pantry 

• 2 (120 g) cans tuna, drained -- solid pack tuna is best, again with the runny and flaked
• 1⁄4 cup mayonnaise (or less - else runny)
• 1⁄4 cup prepared chunky salsa (or make some)
• 6 8-inch flour tortillas
• 3⁄4 cup shredded cheddar cheese (about 3 oz) directions 

Combine tuna, mayo and salsa. 

Spread 3 tortillas with the tuna mixture, top with cheese and cover with remaining tortillas. 

This recipe includes the accompanying salsa Mmmmm  🧀🧄 🧅 🌶️ 

salsa - one tomato and the other half of the onion and pepper from below, in a food processor. With a hot pepper if desired. And a dash of apple-cider vinegar. 

Ingredients  

If a single serving of hummus is important to you; try this method to jazz up your next summer-fresh salad.