I’m a lazy cook lately, in part because I rely too much on my partner Rick, who makes really lovely things for his restaurant. Also, I have cooking anxiety, especially when Rick leans over me and says things like, “Why are you cutting the onion like that?” or, “Why didn’t you let the pan get hotter before you added the oil?” and so on. He does it with a sense of humor and lightness, but I find myself getting defensive nonetheless.

So, I have stayed in my lane if I’m cooking for both of us — which includes an eclectic yet small repertoire of salads and souffles, sometimes black beans and salsa, roast chicken, ma po tofu, and a handful but not a litany of other things.

This brings me to the reality that I’m stuck in a cooking rut. (Please tell me if this happens to you — and what you do for inspiration if you’d like.)

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I’m attempting to break out with a few adaptations for fast(ish) flavorful dishes at home, including chicken larb as a dish to tide me over until I can venture out to a new location of a restaurant I’m dying to try; a green chile stir-fry that seems perfect for this time of year; cauliflower fried rice because I still haven’t quite mastered fried rice at home, and Korean vegetable pancakes that would go nicely with gai lan that’s sitting in the fridge calling my name.

Chicken Larb

Recipe from Pam Panyasiri
Adapted by Mark Bittman

Makes: 4 servings
Time: 30 minutes

Ingredients

• 1¼ pounds white or dark meat chicken, finely minced with a knife

• ½ cup long-grain rice

• 2 tablespoons nam pla

• 3 tablespoons fresh lime juice

• 1 teaspoon sugar

• ¼ teaspoon crushed dried chili, or to taste

• 4 to 6 romaine lettuce leaves

• ½ cup sliced red onion

• ¼ cup minced scallions

• 2 tablespoons cilantro

Instructions

1. Put minced chicken in a pot with water to cover, and bring to a boil over high heat. Turn heat to low, and simmer a few minutes, stirring occasionally, until done. Meanwhile, put rice in a wok or skillet over high heat, and cook, stirring constantly, until it is evenly brown but not burned. Place in a grinder and grind to a powder.

2. In a bowl, combine chicken, rice powder, nam pla, lime juice, sugar, and chile; taste and adjust seasoning as necessary. Make a bed of romaine leaves on a platter and spoon chicken mixture into the middle. Top with remaining ingredients and serve.

   — Recipe from the New York Times

Chicken Larb

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Santa Fe-Style Green Chile Stir-Fry

Makes: 4 servings
Time: 30 minutes

Ingredients

• 2 tablespoons vegetable oil or more as needed

• 1 1/2 pounds boneless chicken thighs, cut into bite-sized pieces

• Salt and pepper

• 1 tablespoon ground cumin

• 2 large mild green chiles (like Hatch or poblano)

• 1 onion, halved and sliced

• 4 garlic cloves, sliced

• 1 jalapeno, seeded and chopped