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Category Archives: Weeknight

Ruhrei – German Scrambled Eggs

Ingredients

  • 4 tablespoons flour
  • 6 eggs
  • 1/2 teaspoon salt
  • 1/3 cup milk
  • 1 1/2 tablespoon butter

Method

  1. Mix flour and milk into a smooth paste, making sure there are no lumps.
  2. Add the eggs and salt. Mix well into a thin batter.
  3. Melt butter in a frying pan, add batter. Cut and turn with a spatula until form and cooked through.
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Thai Satay Chicken

This is a nice easy recipe. It didn’t take long to cook at all. I was skeptical during the cooking process, but when it was done it was awesome! Recipe courtesy of Cafe Delites.

Marinating time – 1hr+
Total cooking time 45 mins

 

Ingredients – shopping list:

  • 400ml can Coconut milk (beware of separation stir well and or gently heat up to reincorporate full prior to using)
  • ~1/3 cup Natural creamy peanut butter
  • 2 1/4 TBSP brown sugar
  • 2 1/4 TBSP Thai red curry paste
  • 2 TBSP Kecap Manis (sweet soy sauce – had to order ours from Amazon. You can substitute regular soy sauce too)
  • 2 TBSP Fish sauce
  • 1 1/2 tsp Tamarind concentrate
  • 2 tsp lime juice
  • 1 tsp minced garlic
  • 4 boneless skinless chicken thighs
  • salt
  • rice for serving

To cook:

For The Chicken Marinade:
  • 4 tablespoons coconut milk
  • 1 1/2 TBSP creamy peanut butter
  • 1 1/4 TBSP packed light brown sugar
  • 1 1/4 TBSP Thai red curry paste
  • 1 TBSP Kecap Manis
  • 1 TBSP fish sauce
  • Pinch of salt
  • 4 skinless chicken thighs
  • 2 tsp Peanut oil for frying
For the Peanut Sauce:
  • 1 1/3 cup coconut milk (all remaining milk from the can)
  • 1/4 cup creamy peanut butter
  • 1 TBSPfish sauce
  • 1 TBSP Kecap manis
  • 1 TBSPpacked brown sugar
  • 1 TBSPThai red curry paste
  • 1 1/2 tsp Tamarind concentrate
  • Pinch of salt
  • 1 tsp minced garlic
  • 2 TBSP freshly squeezed lime juice
  • Rice for serving

Directions:

Marinate the chicken

  1. Make the marinade: in a bowl mix together marinade ingredients (except chicken and peanut oil).
  2. Add the chicken to the marinade and stir to coat it completely. Cover and put in the refrigerator for at least 30 mins or until ready to cook.

Cook everything

  1. Preheat the oven to 400 F
  2. In an oven safe skillet, heat up the peanut oil on medium high heat.
  3. Add the chicken and sear until browned on both sides – around 10 minutes.
  4. Transfer pan directly into the oven and bake for 20-30 minutes, until chicken is cooked through.
  5. Meanwhile, in a medium saucepan add all sauce ingredients EXCEPT the lime juice.
  6. Bring to a boil, then reduce heat and simmer until well mixed and thickened. About 5-6 minutes.
  7. Once thick, take off the heat and add lime juice.
  8. Serve with rice.

French Bread Pizzas

Well, there isn’t much to this recipe, since you can pretty much use whatever sounds good for making these little pizzas, but I figure it helps to keep track of how to cook them anyway.

Ingredients:

The Basics:

  • Sub Rolls
  • Pizza sauce
  • Fresh Mozzarella
  • Shredded Mozzarella

Possible toppings:

  • Fresh Basil
  • Pepperoni
  • Plum tomato
  • Black olives
  • Sausage
  • Bacon
  • Spinach

Instructions:

  1. Preheat oven to 375 F. Line a cookie sheet with foil
  2. Cut sub rolls in half and put them on the pan
  3. Top with sauce
  4. Top with everything else
  5. Put the pan in the oven and bake for 8-10 minutes.
  6. Then, increase the temperature to 425 F and move the pizzas to the top of the oven. Continue baking until cheese is bubbly and turning golden.

 

Asian Lettuce Wraps

Ingredients

  • Bibb lettuce
  • 1 lb ground beef
  • Large onion (chopped)
  • 1/4 cup hoisin sauce
  • 2 cloves fresh garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons minced pickled ginger
  • Chile pepper sauce (to taste)
  • 1 bunch green onions (chopped)
  • 2 teaspoons sesame oil

Method

  1. Brown ground beef. Drain and set aside.
  2. Dash peanut oil in a hot pan, saute onion until tender.
  3. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and pepper sauce into onions.
  4. Add green onions, sesame oil, and booked beef. Cook and stire until green onions begin to wilt.
  5. Serve over lettuce. Add stick carrots if desired.
  6. Note: Does not do well over rice. Serve rice on the side.

Pressure Cooker Asian Chicken

Ingredients

  • 3/4 cup brown sugar
  • 3/4 cup soy sauce
  • 1/4 cup cider vinegar
  • 2 tablespoons ginger
  • 2 tablespoons garlic
  • 1 teaspoon ground black pepper
  • 1 (20 ounce) can crushed pineapple
  • 1 cup chicken stock
  • 2 tablespoons sesame oil
  • 3 lbs boneless, skinless chicken thighs
  • Cornstarch slurry to thicken sauce

Method

  1. Combine brown sugar, soy sauce, cider vinegar, ginger, garlic, pepper, crushed pineapple with juice, chicken stock, and sesame oil in a bowl and stir until brown sugar is dissolved.
  2. Place chicken thighs in the pressure cooker and pour in the sauce. Stir gently to coat.
  3. Cook for 20 minutes. Release pressure immediately.
  4. Using a slotted spoon, remove chicken and pineapple. Boil sauce in pressure cooker, adding slurry until desired thickness.

Shredded Barbecue Chicken

This is a really easy and very tasty recipe. It’s a great way to enjoy some barbecued meat on a summer weeknight since the crockpot will do the hard work for you. This recipe comes from our favorite Slow Cooker Book

Total cook time: 4-6 hours
Hands on time: 15 minutes pre slow cooker, 20 minutes after slow cooked

Ingredients:

2 tsp chili powder
1 tsp sweet paprika
1/4 tsp cayenne pepper
Salt and Pepper
1 1/2 lbs boneless skinless chicken thighs
1 1/2 lbs boneless skinless chicken breasts
1 1/2 cups barbecue sauce, divided into 1/2 cup and 1 cup  (we like Sweet Baby Ray’s Hickory Brown Sugar)

Directions:

  • Mix Chili powder, Paprika, Cayenne, Salt, and Pepper together.
  • Rub the mixture over all the chicken. Add the chicken to the slow cooker.
  • Pour 1/2 cup BBQ sauce over chicken, then toss the chicken to coat it evenly.
  • Cover and cook on low 4-6 hours.
  • Transfer the chicken to a large bowl then shred. Cover it to keep warm.
  • Skim the fat off the crock pot liquid.
  • In small saucepan, heat and reduce the barbecue sauce at a simmer for about twenty minutes.
  • Toss the shredded chicken with the reduced barbecue sauce and 1 cup of the crock pot liquid. Add more crock pot liquid as needed to keep moist.
  • Serve on a bun.

Reheating

  • Thoroughly mix some chicken broth with barbecue sauce. Pour over chicken and either microwave or bake.

Skillet Cheeseburger casserole

Ingredients

  • 1lb ground beef
  • 2.5 cups skim milk
  • 1.5 cups hot water
  • 150g elbow macaroni
  • 1 tbsp cornstarch
  • 1 tbsp chili powder
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp Italian Seasoning
  • 1 tsp sugar
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3/4 tsp paprika
  • Dash cayenne
  • 2 cups shredded cheddar cheese
  • Bacon

Method

  • Brown ground beef and drain.
  • Add pasta, milk, water and spices. Stir to combine. Bring to a boil, then cover and simmer on low.
  • Cook 10-12 minutes or until pasta is al dente.
  • Stir in cheese. Serve immediately.