30 Minute Meals Archives - Nerds with Knives

Spicy Thai Shrimp Salad

June 13, 2024September 6, 2018 by Emily

A simple, healthy Thai shrimp salad with an authentic sour-savory-spicy-sweet combination of fresh lime juice, fish sauce and chili paste, showered with fresh herbs and crunchy roasted peanuts.

Summer is almost done but we are officially in the middle of a heat wave. You know those shots in movies of a long, empty road, heat lines shimmering up from the pavement? Maybe a tumbleweed blows by, lazy and misshapen? That’s our living room right now. In this case the “tumbleweed” is Arya, our rescue dog who, for a pup who lived her first year on the streets of West Virginia, is hilariously particular about the range of temperatures she finds acceptable. 70º – 75ºF is fine, but a few degrees in either direction and get ready for dramatic sighs and woeful glances.

I hear you, puppy. I’m hot too.

Brussels Sprout Pizza with Balsamic Caramelized Onions and Goat Cheese

June 13, 2024August 5, 2018 by Emily

If, like me, you get a lot of your culinary inspiration from Pinterest and Instagram (I admit it, I’m completely addicted to both), you might well think that pumpkin and squash were the only vegetables available from September through November. Not true!

Don’t get me wrong, I love squash and that high-pitched squeal you heard was probably me squee-ing with excitement when the first delicatas arrived at the farmer’s market but a girl’s gotta mix it up a little, right?

Thus, our Brussels Sprout Pizza with Balsamic Caramelized Onions and Goat Cheese was born.

Sesame Noodles with Crispy Baked Tofu

June 13, 2024April 30, 2018 by Matt

Revenge doesn’t have to be the only dish best served cold. We combine crispy baked tofu cubes with cold noodles in a spicy sesame – peanut sauce for a fantastic dinner or picnic recipe.

We’re adopting a new strategy to help us cope with the cold Northeast spring: we’re simply going to pretend that it’s summer. That’s right, readers: the tiki bar has been set out in the garden (which, incidentally, is BLOOMING), we’ve slathered on a healthy layer of SPF50, and we’re putting together all sorts of yummy goodies to take on our next picnic. Yes, it’s perfect weather to take a room-temperature noodle dish out on the deck or to our local park. Okay, all that may not be true, but this recipe is a perfect meal to make when you don’t need to serve up a hot dinner.

Arepas with Pulled BBQ Chicken, Cheddar, Pickled Onions and Avocado

June 13, 2024February 12, 2018 by Emily

Crispy on the outside, pillowy and creamy in the middle, Arepas make the best sandwich ever, with easy BBQ Chicken, shredded Cheddar cheese, pickled Red Onions and Avocado.

In 1994, I had just graduated college and was living in Williamsburg, Brooklyn. During the day I worked my first job in the film industry. I was interning in the editing room of a film called Surviving the Game (starring Rutger Hauer, F. Murray Abraham, Gary Busey and Ice T. Yes, you read that list correctly.) At night and on the weekends, when I wasn’t bartending, I was attempting to make a living as a custom hand-bound book artist. This is the long way of saying I was ridiculously flat-out broke.

My friend, Adriana

My partner in book-binding, loft-living and cooking on a budget was my best friend from college, a beautiful and talented artist from Colombia named Adriana, who sadly passed away in 2004. She and I spent countless hours in her loft (a former fish-canning factory which, worryingly, always smelled a little like anchovies when it rained). We laughed at a million stupid jokes, bound hundreds of books, and watched many episodes of the X-Files. We also ate a gazillion Colombian-style arepas, slathered with butter and salt (or sharp cheese and guava paste, Adriana’s favorite).

Not to get too emo on you but looking back, I realize what a formative and precious time those years were. It taught me that I can make anything, including furniture. I learned that film editing is basically magic. And most importantly, I learned that when you cook with people, what you learn from them stays with you forever, so they’re with you forever.

Whenever I miss her I make arepas. I make arepas often.

Chorizo Quesadillas With Radish and Fennel Salsa

July 5, 2024August 23, 2016 by Emily

Chorizo Quesadillas With Radish and Fennel Salsa

There are days when you absolutely crave a quesadilla that is, in food-marketing parlance, “fully loaded.” But the more ingredients you put in your quesadilla, the more prep work and cooking you have to do, and some nights you just don’t have time for that. To keep this version under 20 minutes, we limited ourselves to two main ingredients in the tortilla itself, and paired it with a tart, crunchy chopped salsa that balances the richness of the quesadilla and elevates it from standard sports-TV fare. It may not be fully loaded with ingredients, but it’s definitely fully loaded with flavor.

Tartines with Herb Cheese and Smoked Salmon

January 8, 2025June 24, 2016 by Emily

A stellar, top notch brunch doesn’t need to take hours to prepare. These Tartines (toasts) with Herb Cream Cheese and Smoked Salmon and Salmon Roe take only 15 minutes!

Spring Pasta with Ramps, Peas and Pancetta

April 7, 2025May 13, 2016 by Emily

Spring Pasta with Ramps, Peas and Pancetta

Ramps, a seasonal treat in the Northeast US, are in danger of being over-harvested. Since they are very slow to cultivate and difficult to farm, foraging is still the main way to find them. A wild ramp patch can be quickly overrun and destroyed. The most sustainable way to harvest ramps, if you find them yourself, is to cut only one leaf of each plant, leaving the bulb and second leaf to continue growing. This is least impactful on the soil, the plant, and the colony as a whole. You’ll find ramps in this form from sustainable vendors.

Every spring I’m reminded of how happy I am that we bought a house in the Hudson Valley. The sun is out and I’m sitting on our deck, watching the chickens romp around the ‘garden’. Yes, ‘garden’ is in quotes because it’s mostly weeds, rocks and buried concrete (why, previous owners? Why?). And yes, those pesky chickens are obsessed with destroying the few plants we’re actually trying to grow. But none of that matters! Gardens can be planted. Chickens can be ~~strangled~~ penned. The important thing is that it’s ours and we love it (sometimes).

Another fantastic thing about spring is all the wonderful fresh green things that are just beginning to show up at the farmers’ market (or your own garden, if you’re lucky and/or talented). A simple pasta dish like this takes full advantage of these fresh flavors, pairing the tender vegetables with crispy pancetta* and a light, creamy sauce.

*You could absolutely leave the pancetta out for a vegetarian dish. You’ll probably want to add a bit more salt since the pancetta is salty.

Since this is probably the last ramp recipe of the season (sob), it needed to be not just a really good one, but also flexible.

Thai Peanut Noodles with Grilled Chicken

January 8, 2025January 15, 2016 by Emily

These peanut noodles might be one of the most delicious and easiest recipes we’ve ever created. It’s basically the love child of Chinese cold sesame noodles and Thai chicken satay. If you like those kinds of flavors, I think you’re going to be pretty happy with your dinner. It’s also happens to be very adaptable. You can make a vegan … Read more

Shrimp and Corn Coconut Curry with Noodles

June 10, 2024August 21, 2015 by Emily

Shrimp curry is easy to make, and we flavor it with coconut milk and add fresh corn for a summery touch, but you can make this all year round!

While I love hot dogs and hamburgers and all those great American summer favorites, I find that by August I’m actually kind of bored of them. That’s when I crave something completely different, something that will wake my tastebuds right up.

Something like this fiery red shrimp curry, made silky by coconut milk and topped with lots of bright herbs like mint, basil and cilantro. We made it with wild-caught North Carolina white shrimp because they looked amazing at the market but you could easily swap them out for chicken thighs or breasts (cut into large bite-sized chunks), tofu, even chickpeas would be a delicious vegan option.

Sweet corn is in peak season right now and while it lasts I add it to just about everything, but it really does work incredibly well here. Corn and shrimp are a classic pairing but with the curry sauce, it’s crazy good. If fresh corn is not in season, frozen works perfectly well, too.

Red Cabbage Salad with Spicy Miso-Ginger Dressing

December 30, 2024June 5, 2015 by Emily

A crunchy, spicy red cabbage salad flavored with miso and ginger. Ideal as a side for Asian meals, or as a standalone lunch. Just don’t call it a slaw!

Spicy Chili-garlic Chicken Skewers with Avocado-Cilantro Sauce

July 2, 2024May 15, 2015 by Emily

Asian Chicken Skewers with Creamy Avocado-Cilantro Sauce

With the perfect balance of sweet, salty and spicy, our grilled Asian chicken skewers are a treat any night of the week. We like to serve it with creamy avocado-cilantro sauce.

Buckwheat Blinis with Salmon Roe and Crème Fraîche

December 27, 2024January 2, 2015 by Emily

These buckwheat blinis have become our go-to new year’s eve appetizer – topped with creme fraiche and salmon roe, they taste as fancy as they look.

I’m sorry, did you not know that we Nerds (with Knives) are not only skilled in the art of playing video games and discussing whether the 10th Doctor was the best Doctor (answer; yes. Yes, he was). We are also fancy mother-effers.

Yup. We enjoy the finer things (she says whilst dipping a burnt tater-tot into ice cold ketchup. Organic ketchup.)

It’s true. Every once in a while we like to make something that feels extra special. Usually on New Year’s Eve, we buy a little jar of salmon caviar and make our own home-made buckwheat blinis. Now, I love caviar. It’s salty and briny and tastes like a mermaid’s dinner so one would think that the roe would be the star here. Wrong. It’s the blinis. They are so good. They have a lovely earthy flavor from the buckwheat flour but are also just a little buttery and rich. Honestly, I want to make them as pancakes for breakfast.

Polenta With Sausage and Onion

June 12, 2024April 23, 2014 by Emily

This is the topping that we made to go on the Butternut Squash Polenta. It’s one of those really satisfying, but incredibly simple recipes that barely takes any prep. Once you’ve got the polenta going, you can relax, have a little wine (since you’ve already opened it to make the sauce so, why not?), do a little chopping, and you’re ready to cook.

There aren’t a lot of ingredients in this so use the best quality sausage you can get. It works well with pork but I really love using turkey sausage from DiPaola‘s. You can get it at several farmers’ markets around New York City but sadly, we have’t seen it around here yet.

A great vegetarian option would be to use cannellini beans. Rinse them well and sauté them with a little olive oil, garlic, rosemary and chile flakes.

This was adapted from Melissa Clark’s version. I wanted a bit of a sauce to go with it so I added the wine and mustard. The result is a delicious, savory, quick and easy dinner.

Garlic Fried Rice with Eggs and Chile Vinegar

June 12, 2024February 20, 2014 by Emily

All you need is day-old steamed rice, some good garlic, and an egg to make a quick breakfast, lunch or supper – garlic fried rice.

What to do with: leftover rice? Garlic Fried Rice with Eggs and Chile Vinegar

Blah blah, winter. Blah blah snow. Blah blah thiswinterismakingmeinsane. Okay, obligatory whining done. Whew, I actually feel better.

Rice! (I love a good non-sequitor). Is there a a container of leftover rice in your refrigerator right now? If so, you are in luck, my friend. Why, you ask? Because your mission (a delicious, quick and easy breakfast) should you choose to accept it, involves that rice, some garlic and an egg.

Basically, this is a garlic fried rice recipe from the Sundays at Moosewood Restaurant cookbook, that I used to make all the time. I’m pretty sure the recipe was actually called the Philippine Breakfast and it’s so simple, I didn’t even need to look it up to remember how make it again.

Don’t be put off by the garlic. It gets lovely and nutty when cooked this way. Not pungent at all. I like to serve it with a few slices of avocado, a lime wedge and a sprinkle of Maldon salt. Matt loves it with a squirt of sriracha.

Nerd Tips:

Be careful not to burn the garlic. Burned garlic is horrifying and if you really scorch it you should really throw it out, clean the pan and give it another go.
Garlic fried rice works with pretty much any kind of rice (except wild rice which isn’t really rice at all).
If you like things extra-spicy, try using a habanero pepper, but don’t sue me if you burn your bits and pieces off.
The pepper vinegar gets better and better as it sits, so make extra and store it in the fridge for next time.

Linguine with leftover mussels and clams

February 18, 2021August 20, 2013 by Emily

Linguini with leftover mussels and clams — Using up leftover mussels and clams is a snap with this linguini dish.

Steamed mussels and clams are perfect for a crowd. Compared to a lot of seafood, they’re cheap, they’re a cinch to make and best of all, tasty. I also really like informal dinner parties and you can’t get more casual than everyone digging and dunking out of a big bowl in the middle of the table. Slurping broth from a clam shell is a great equalizer.

Over the weekend, we had our friends, Karen and Tom, over for dinner and we made a big pot of Garlicky Mussels and Clams along with a Corn, Tomato and Basil salad. With some good bread, a decent bottle of wine (or 3), it was a good night.

We did end up with a lot left over since someone couldn’t make it (‘sup Eric! You were expecting a leftover delivery, huh?). Well, we selfishly kept the leftovers to make this the next night. The best part is, it only takes as long as the pasta takes to cook.

Garlicky Mussels and Clams

February 18, 2021August 20, 2013 by Emily

I hated fish so much as a kid that I would fake allergies, stomach aches, symptoms of the plague to keep from having to eat anything from the sea (except seaweed which I loved, oddly enough). Every so often, my parents would take my brother, Nick, and I fishing off of Sheepshead Bay in Brooklyn. We would have to wake up at 4:30am to get to the charter boat on time, which (in my memory) was always filled with cranky old Brooklyn mobsters.

Being on the water was exhilarating though, and I loved the excited chatter that went around the boat when anyone felt a nibble on the line. At least once, I was the only person who caught anything which would fill me with dread because that meant, at some point, we would be expected to eat it.