There comes a time in most every home cook's life when the thought of setting foot in the kitchen seems abominable. There is no accounting for when the feeling will strike, and it bears no correlation to the home cook's love or loathing of assembling a meal. It can last a few hours, a few days or several weeks and can arrive suddenly, without warning. It can also come slowly, creeping up until even the most mundane tasks, like operating a can opener, seem daunting, dreary or both.\nSeveral solutions to this problem are possible. One is to "hrrumph" loudly and curl up on the sofa with a bowl of popcorn. Falling asleep works well, too, as does complaining until someone else orders a pizza. Or you can stock your cupboard with a few cans and jars of quick-fix meal ingredients. If you were to limit yourself to one such ingredient, make it a jar of salsa.\nIn an age of health food and cooking snottiness, foods from cans and jars rank low on lists of desirable cooking ingredients. Salsa defies such snobbery, delivering a fresh punch of flavor and spice to snacks and suppers. \nBut salsas are more than south-of-the-border concoctions that give tortilla chips a reason to exist. The potent tomato, onion, pepper and chili combination knows no ethnic boundaries and, if you are willing to think outside of the box, is an ideal quick base for a host of streamlined meals when the "no-way-am-I-going-to-cook" mood occurs.\nI discovered salsa's potential versatility by accident after helping a friend pack up and clean out her kitchen before a big move. As we reached the end of our chore, we realized we were famished, too tired to drive to the store, and void of any imagination to create something from her meager but eclectic assortment of packaged foods. Then I remembered a jar of salsa we had packed. We fished it out, boiled and drained the remains of three near-empty pasta boxes, added the salsa and a drizzle of olive oil, and sprinkled it all with the grated vestiges of a nub of Parmesan cheese. It was delicious.\nSince then, I have purposely stowed at least one jar of salsa in my cupboard for cooking angst emergencies. This Moroccan chickpea stew is one of my favorite salsa solutions. It has the double benefit of being scrumptious and simple, ideal during the cool days of fall and freezing nights of winter. Furthermore, it is cheap, and it is good hot, lukewarm or cold. If you are lucky enough to have leftovers, they will taste even better the next day for lunch or dinner. The canned chickpeas in the dish are another excellent pantry staple; they are one of the few vegetables whose flavor and integrity are not compromised by commercial canning.\nThe quick-fix Greek pasta will restore anyone's faith in the kitchen. Making it is a snap. Stir the salsa mixture while the pasta cooks and the whole dish will be ready in less than 15 minutes. By the time you finish eating, you will wonder where your earlier cooking anxiety came from, as well as where it went.\n10-MINUTE MOROCCAN-SPICED CHICKPEA & SPINACH STEW
2 16-ounce jars mild, chunky salsa\n1/3 cup orange marmalade\n1 teaspoon cinnamon\n1 and 3/4 teaspoons ground cumin\n1 teaspoon ground coriander\nJuice and grated zest of 1 lemon\n3 16-ounce cans chick peas, rinsed and drained\n1 4-ounce package cleaned and washed baby spinach leaves, torn\nOptional: Hot cooked couscous
In a large pan set over medium-high heat combine the salsa, marmalade, cinnamon, cumin, coriander, lemon zest and lemon juice; stir in the chickpeas and cook, uncovered, 7-8 minutes. \nStir in the torn spinach, cooking until wilted and just tender, about 1 and 1/2 minutes. Season stew with salt and pepper and serve with couscous. Makes 4 servings.
GREEK LEMON-CHICKEN PASTA
12 ounces penne pasta\n1 medium lemon\n1 16-ounce jar mild chunky salsa\n1/2 cup canned tomato sauce\n2 teaspoons dried dill \n1 large garlic clove, minced\n2 cups diced cooked chicken\n1 cup crumbled feta cheese
Bring a large pot of salted water to a boil; add the pasta and cook according to package directions until al dente.\nMeanwhile, juice and grate the zest from the lemon. In a medium saucepan combine 1 tablespoon of the lemon juice, 1 teaspoon grated zest, salsa, tomato sauce, dill and garlic; add the chicken cook and stir over medium-low heat 5 minutes.\nDrain the pasta and toss with the sauce; season to taste with salt and freshly cracked pepper. Serve, sprinkling with feta cheese. Makes 4 servings.
VEGETARIAN VERSION:\n \nSubstitute 1 15-ounce can rinsed and drained Great Northern White Beans for the chicken. Proceed as above.
