By Emily Weinstein, The New York Times Happy holidays, everyone! I have a gift for you: five recipes with as little cleanup as possible. I’ve picked one-pot dinners that are nice but also casual — cozy, even — for the lazy days between Christmas and New Year’s Day, when you want to be anywhere but in the kitchen doing the dishes. 1. One-Pot Chicken and Rice With Ginger This one-pot dish was inspired by a dinner of ginger fried rice and garlicky stir-fried greens served at Uncle Lou, a Cantonese restaurant in New York. It’s both mild and full of flavor, which might sound contradictory at first, but it delivers subtle notes of fresh ginger, soy sauce and lime, rather than bold hits in each bite. Serve with extra soy sauce and lime on the side, so that everyone can adjust the seasoning as they would like. Fish out the ginger slices at the end or let everyone know they’re there. By Yasmin Fahr Yield: 4 servings Total time: 45 minutes Ingredients 2 tablespoons neutral or olive oil 1 (3-inch) piece fresh ginger, peeled and cut into thin slices 2 pounds boneless, skinless chicken thighs or breasts Kosher salt 3 large garlic cloves, minced or grated 2 cups jasmine rice, rinsed with cold water 3 cups low-sodium chicken broth or water, at room temperature 3/4 pound quick-cooking greens, such as chard, kale or spinach, leaves removed from thick stems, if needed, and cut or torn into bite-size pieces (about 4 packed cups) 2 tablespoons soy sauce, plus more as needed 2 limes, 1 juiced (about 1 tablespoon juice) and 1 cut into wedges 2 scallions (optional), sliced 1/4 packed cup cilantro leaves and tender stems (optional), roughly torn or chopped Preparation 1. In a large Dutch oven or pot with a lid, heat the oil and ginger slices over medium-high until the oil around the ginger starts to sizzle, 1 to 2 minutes. Season the chicken with salt, then push the ginger to the side. Add the chicken to the pan and let cook, undisturbed, until the chicken starts to brown and easily releases from the pan, 5 to 7 minutes. (It’s OK if the pieces of chicken don’t all have color, as it will be crowded.) Stir in the garlic and rice, flipping over the chicken, and cook until the rice is coated with oil and starts to sizzle, about 1 minute. 2. Add the stock or water, then raise the heat to high to bring to a boil, stirring to scrape up anything on the bottom of the pot. Cover and immediately lower the heat to maintain a simmer. Cook until most of the water has been absorbed and the chicken is cooked through, about 20 minutes. During the last 8 minutes, stir to make sure nothing is sticking on the bottom, then layer the greens on top, cover and finish cooking. 3. Remove from the heat, stir in the soy sauce and juice of 1 lime. Fluff the rice and let sit for 5 minutes, covered. Serve as is, or pull the chicken apart into bite-size pieces. Season to taste with salt, the lime wedges and more soy as needed or serve at the table. Top with the scallions and cilantro, if using. 2. Lemony Shrimp and Bean Stew Lemony shrimp and bean stew. This easy charmer from Sue Li is featured in the new cookbook, “Easy Weeknight Dinners.” Food styled by Simon Andrews. (Christopher Testani, The New York Times) With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. You can also take the dish in a number of directions: Substitute the shrimp with an equal amount of flaky white fish or even seared scallops, or stretch the dish into a meal for six by stirring in some butter and serving over cooked spaghetti or rigatoni. A good glug of your best olive oil would also be welcome. By Sue Li Yield: 4 servings Total time: 30 minutes Ingredients 1 teaspoon fresh lemon zest and 2 tablespoons juice 1 teaspoon sweet or smoked paprika 2 garlic cloves, grated Kosher salt and black pepper 1 pound peeled, deveined large shrimp (tails removed) 4 tablespoons unsalted butter (1/2 stick) 2 large leeks, trimmed, then halved lengthwise, white and light green parts sliced crosswise 1/2-inch thick (or 1 large onion, minced) 1 (15-ounce) can cannellini beans or other white beans, rinsed 2 cups chicken stock or vegetable stock 2 tablespoons finely chopped fresh parsley (optional) Toasted bread, for serving (optional) Preparation 1. Combine lemon zest, paprika, garlic, 3/4 teaspoon salt and 3/4 teaspoon pepper in a medium bowl. Add shrimp and toss to coat. 2. In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate; set aside. 3. Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper. Serve with toasted bread. 3. Sesame Salmon Bowls Sesame salmon bowls. A fresh, clever, choose-your-own-adventure kind of meal, this dish from Kay Chun is exactly what you want after days of heavy eating. Food styled by Monica Pierini. (Linda Xiao, The New York Times) This one-pot meal, which is inspired by chirashi, or Japanese rice and raw fish bowls, features a savory vinegared rice that’s typically served with sushi. Traditionally, the rice is cooked first, then mixed with vinegar, but here, the rice is cooked in vinegar-seasoned water to eliminate a step. The result is sticky rice that’s tangy and sweet, and a perfect bed for fatty salmon. The salmon is added toward the end to steam directly on top of the rice for an easy one-pan meal. Packaged coleslaw is a time saver, eliminating extra knife work. Make a double batch of the zesty dressing for drizzling over roasted vegetables or green leafy salads the next day. By Kay Chun Yield: 4 servings Total time: 40 minutes Ingredients 1/4 cup unseasoned rice vinegar 3 tablespoons sugar 1 teaspoon kosher salt, plus more for seasoning 1 1/2 cups sushi rice (short-grain white rice), rinsed until water runs clear 1 1/2 pounds skinless salmon fillet, cut into 1-inch cubes 1/2 teaspoon toasted sesame oil 1/4 cup low-sodium soy sauce 3 tablespoons distilled white vinegar 2 tablespoons safflower or canola oil 2 tablespoons coarsely chopped scallions 2 tablespoons minced fresh ginger (from one 2-inch piece) 3 Persian cucumbers, thinly sliced 8 ounces green coleslaw mix (about 3 packed cups) 1 avocado, halved, pitted and thinly sliced Torn toasted nori sheets, for garnish (optional) Preparation 1. In a large saucepan, combine rice vinegar, sugar and salt; stir to dissolve the sugar. Add the rice and 1 3/4 cups water, and mix well. Bring to a boil over high heat, then cover and reduce heat to low. Cook until rice is tender and most of the liquid is absorbed, about 20 minutes. 2. In a small bowl, toss salmon with 1/4 teaspoon sesame oil and season with salt. Once rice is tender (after about 20 minutes), arrange salmon in an even layer on top of rice. Cover and steam over low heat until fish is cooked to medium, about 12 minutes longer. 3. Meanwhile, in a small bowl, combine soy sauce, white vinegar, safflower oil, scallions, ginger and the remaining 1/4 teaspoon sesame oil. Mix well, and season with salt. 4. Scoop salmon and rice into bowls. Top each with some cucumbers, coleslaw mix and avocado. Drizzle with the vinaigrette. Top with nori, if using. 4. Gochujang Potato Stew Gochujang potato stew. This vegetarian stew from Eric Kim is quick to cook but big in flavor, thanks to the fiery gochujang paste in the base and the addition of soy sauce and honey in the broth. Food styled by Barrett Washburne. (James Ransom, The New York Times) Plush baby potatoes braised in an aromatic gochujang broth form the heart of this satisfying, vegetable-packed stew. The spice-timid can lower the amount of gochujang, the Korean red-pepper paste, and heat seekers should feel free to add more to taste at the end. Canned white beans and dark-green Tuscan kale (also called lacinato or dinosaur kale), stewed with soy sauce and honey, create a deeply savory flavor that is reminiscent of South Korean gochujang jjigae, a camping favorite starring pantry staples, and dakdori tang, a gochujang-based chicken and potato stew. By Eric Kim Yield: 4 servings Total time: 1 hour Ingredients 2 tablespoons unsalted butter or olive oil 1 large red onion, coarsely chopped Salt and black pepper 5 large garlic cloves, coarsely chopped 3 tablespoons gochujang, plus more to taste 3 cups vegetable broth 2 tablespoons soy sauce 1 teaspoon honey or dark brown sugar 1 pound baby gold or fingerling potatoes, large ones halved 1 (15-ounce) can cannellini or butter beans, rinsed 1 large bunch Tuscan kale, stems and leaves chopped (6 packed cups) Cooked white rice, for serving Sour cream and chopped flat-leaf parsley (both optional), for serving Preparation 1. Heat a large pot or Dutch oven over medium-high. Melt the butter and add the onion. Season with salt and pepper. Cook, stirring occasionally, until the onion starts to soften, 2 to 3 minutes. Add the garlic and gochujang, and stir until heated through and fragrant, just a few seconds. 2. Stir in the vegetable broth, soy sauce, honey, potatoes and beans. Season with salt and pepper. Bring to a boil over high, then reduce the heat to medium-low to maintain a gentle boil. Cover and cook for 10 minutes, then add the kale. (It will seem like a lot at first but will wilt down considerably.) Tamping down the kale, continue gently boiling the covered stew, stirring occasionally, until the potatoes are tender and the broth is thickened to your liking, 10 to 20 minutes. Taste the broth and add more salt, pepper and gochujang as desired. 3. Serve the stew alongside white rice and, for coolness against the heat, top with a dollop of sour cream and a sprinkle of parsley, if using. 5. One-Pot Spaghetti With Cherry Tomatoes and Kale One-pot spaghetti with cherry tomatoes and kale. If you’re going for something a little extra (but still easy) this holiday week then this is the pasta recipe for you, courtesy of Tejal Rao and the British cookbook author Anna Jones. (Ryan Liebe, The New York Times) In this simple recipe, raw pasta and cherry tomatoes are simmered together in a single pan, cooking the pasta and forming a thick, starchy sauce at the same time. The efficient technique is internet famous, but this is British cookbook author Anna Jones’s vegetarian take on the phenomenon, adapted from her book “A Modern Way to Cook.” The technique is easy to master and endlessly adaptable: When you add the kale, you could also toss in a couple of anchovies and a generous pinch of red-pepper flakes. When you season and top with cheese, you could add a pile of fresh chopped herbs, like mint, basil or oregano. Recipe from Anna Jones Adapted by Tejal Rao Yield: 4 servings Total time: 20 minutes Ingredients 1 pound spaghetti 1 pound cherry tomatoes, halved (about 2 pints) 2 lemons, zested 1/4 cup plus 3 tablespoons olive oil 2 teaspoons kosher salt, plus more to taste 1 bunch kale or spinach, leaves only, washed and chopped Black pepper Parmesan, for serving Preparation 1. Bring just over a quart of water to a boil. Meanwhile, place spaghetti, tomatoes, lemon zest, oil and 2 teaspoons kosher salt in a large, dry, shallow pan. (The pan should be large enough that the dry spaghetti can lie flat.) 2. Carefully add the boiling water to the pan with the spaghetti. Cover pan, and bring up to a boil. Remove lid and simmer for about 6 minutes, using tongs to move the spaghetti around now and then so it doesn’t stick. 3. Add kale or spinach and continue cooking until remaining liquid has reduced to a sauce and the pasta is cooked through. Taste, season with salt and pepper, and top with Parmesan. 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