For a taste of Margaret Eby’s latest book, “You Gotta Eat: Real-Life Strategies for Feeding Yourself When Cooking Feels Impossible,” turn to the chapter titled “Anything’s a sandwich if you’re not a coward.” According to Eby, all you need is some form of bread to contain your fillings, and from there, the possibilities are endless. The book features humorous takes on various food combinations, ranging from classic like avocado and tomato paste to more unconventional pairings such as canned pineapple and mayo.
Throughout the book, Eby mixes pantry puns with practical advice on simplifying meal preparation for busy or overwhelmed individuals. Drawing from her background in culinary school and experience in the food industry, she offers a blend of kitchen pep talks and creative meal ideas for those moments when making dinner seems daunting.
Eby’s book addresses the notion that every meal must be elaborate or visually stunning, advocating for a more relaxed and flexible approach to cooking. She emphasizes that there is no one correct way to prepare a meal and encourages readers to experiment and have fun in the kitchen.
Instead of traditional recipes, the book includes guides on raiding the pantry for ingredients and “roll your own” sections where dice dictate the components of dishes like bean salads, smoothies, and casseroles. Eby also shares creative ways to elevate simple ingredients, such as using leftover herbs to create flavorful sauces or turning frozen foods into gourmet-inspired meals.
One of the recipes featured in the book is a simplified version of Khao Soi, a Northern Thai curry noodle soup. Eby’s adaptation allows for flexibility and personalization, showcasing her philosophy of making cooking accessible and enjoyable without the pressure of perfection. The recipe encourages readers to customize ingredients based on preferences and availability, emphasizing that the end goal is a satisfying and delicious meal, regardless of its presentation.
Overall, “You Gotta Eat” offers a refreshing perspective on meal preparation, promoting a more relaxed and improvisational approach to cooking that focuses on simplicity, taste, and enjoyment.
Stir in the curry powder or paste and pepper flakes, if using. Cook in the oil until fragrant, about 30 seconds to a minute. Combine chickpeas and vegetables in the curry oil. Pour in the coconut milk and fill the can with water, adding that as well. It’s alright if the vegetables are not completely covered—they will still defrost and cook. Increase the heat to high until the mixture boils, then reduce to a simmer. Add 1 1/2 bricks of ramen noodles and return to a simmer. Cook for 2 minutes, then test a vegetable for doneness. Season with salt and pepper to taste. Serve the curry in bowls, topping with crumbled garnish. Sprinkle fresh cilantro, if available.
