July 17, 2024
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July 17, 2024
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Linking Northern and Central NJ, Bronx, Manhattan, Westchester and CT

Sometimes when a recipe is too easy, it seems almost silly to mention it, let alone write it down. Of course you would already know about it, or have already made it. It’s so easy, it’s not even a recipe. But sometimes, when you put it all together, and it tastes good, and it took minimal effort, you just want to shout from the rooftops, “This is it! It was as “easy as pie”!

Recently, I was approached by a friend who said she loves to read this column. But, she added, would never make any of the recipes because they “have too many ingredients” or “too many steps!!” Well, I never thought of it like that. I’m guessing it depends on your point of view, your desire and, of course, your time.

So, this one is for you (and you know who you are!). It will be easy as pie! Come to think of it, why would anyone think making pie is easy? Let’s use apple pie as an example. You have to make a delicious flaky crust, peel six or seven apples, core and slice them, toss with some sugar, cinnamon, flour, etc. Don’t even get me starting on pitting cherries. That doesn’t sound so easy to me. Of course, you can always buy a ready-made crust, and toss in a can of any flavor pie filling, and then, yes, it’s easy. As pie. And it works.

Actually, the phrase “easy as pie” has nothing to do with even making a pie! It stems from an old 19th-century idiom that implied that nothing was easier than eating pie! Eating? Eating almost anything is easy. Eating ice cream is easy too, right? And pleasurable. I get it. Eating pie is easier. I honestly don’t think cooking anything is easier than eating anything!

So this post is dedicated to the people who have asked for easy, easier, easiest.

I trust I will not embarrass myself by sharing this dinner with you but that it will satisfy the “easy” quest, and make its way onto your dinner table! With the exception of buying take-out, this is the easiest recipe ever! I hope it works for you!

Here goes:

Easy Chicken
Shawarma Dinner

(can be doubled!)

1 onion, halved and sliced thinly

2 lbs. dark meat chicken cutlets, cut into bite-sized pieces

Shawarma seasoning

Preheat oven to 400 degrees. Place onions and chicken on a sheet pan. Liberally sprinkle with seasoning and toss to combine. Roast for 20-30 minutes. That’s it. Seriously. Serve with pita, store-bought hummus and store-bought Israeli salad (or dice a cucumber and tomato, and toss with olive oil and lemon juice). If you don’t like shawarma seasoning, use any that you like! I don’t want to hear from anyone that this was too difficult! And make sure to have some pie for dessert!

So now that I’ve shared my easiest dinner ever, you will have plenty of time to cook an elaborate Thanksgiving feast for your nearest and dearest.

Rachel is a real estate attorney, currently enjoying the ease of eating a slice of pie. You can find The Kosher Dinner Lady on Facebook and Instagram. You can contact her at [email protected].

By Rachel Berger

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