#weeknightrecipe

[thecookreport]

Chicken and potatoes are roasted together with sweet potatoes and halved shallots until browned and crispy then topped with fresh herbs and crumbled feta for an easy weeknight meal.

[chefilona]

CHEF ILONA DANIEL: Weekday Lo Mein

When it comes to favourite categories of food groups, I would say dairy and carbohydrates really speak to me. One of my favourite ways to devour carbs is in noodle form. In my many trips to China, I eagerly looked forward to slurping back as many noodles in the plethora of preparations that I could get my hands on!

The noodle recipe I’m sharing with you today is one that comes together really quickly especially if you use fresh noodles. I like lo mein noodles for their thickness and rich yellow colour. A quick trip to your local Asian food mart offers an array of noodles. Feel free to use your favourites, but this recipe is ideally made with fresh Shanghai lo mein.  If you can’t source lo mein noodles in your area, spaghetti will work in a pinch.

In my weeknight lo mein recipe, I opt for scrambled egg or tofu as my protein of choice because it requires minimum preparation/cook time which makes meal time much easier during the work week.

To make a successful noodle stir-fry, there are a couple of important steps to do before you start cooking the dish.

1. Prepare the noodles according to package directions. If you are using pre-cooked noodles, give them a rinse in hot water to separate the noodles, then rinse in cold water.

2. Prepare the remainder of the ingredients required for the recipe ahead of time and have them beside the stove so there are within reach.

3. If you have a wok, use it. If not, use the biggest skillet you have. It is imperative that you keep the pan as hot as possible; the high heat gives that seared “wok hay” flavor that makes take-out noodles so yummy!

Weeknight Lo Mein

Serves 4

3 cups bean sprouts

4 green onions, cut into 2″ sections

4 teaspoons soy sauce

2 teaspoon dark soy sauce

1 teaspoon sesame oil

0.5 teaspoon salt

0.5 teaspoon sugar

1 tablespoon shaoxing rice wine

0.5 teaspoon white pepper

16 oz. fresh Shanghai Lo Mein (1 package), prepared according to package directions

*4 eggs, scrambled and reserved (optional)

6 tablespoons vegetable oil

Mix the soy sauce, dark soy, sesame oil, salt, sugar, white pepper, and shaoxing rice wine together and set aside.

Pour vegetable oil into non-stick pan turn on high add noodles. Stir-fry for a couple of minutes to give the noodles some caramelization. Next, add in sauce and stir-fry for another minute. Add in green onions, bean sprouts and eggs, and stir-fry for another minute and a half. Serve immediately.

[healthyvegetarianrecipeblog]

Grain Salad with Fresh Lemon and Herbs

A simple, yet delicious grain salad packed with plenty of colorful veggies. The fresh lemon and herbs make for a lip-smacking dish that’s super easy to pull together! Dinner and tomorrow’s lunch, solved. Vegan.

Get the full recipe here>>

[flavoornesthub]

Easy Caprese Naan Pizza - Quick & Fresh Italian Meal

[madammercy]

A quick and easy stir-fry recipe that's perfect for busy weeknights. Customize it with your favorite protein and vegetables!

Ingredients: 1 pound of thinly sliced beef, chicken, or tofu. 2 cups of mixed vegetables bell peppers, broccoli, carrots, snap peas, etc.. 3 cloves of garlic, minced. 1 tablespoon of ginger, minced. 2 tablespoons of vegetable oil. 1/4 cup of soy sauce. 2 tablespoons of oyster sauce. 1 tablespoon of cornstarch. 1/2 cup of chicken or vegetable broth. Cooked rice for serving.

Instructions: Combine the cornstarch, oyster sauce, and soy sauce in a small bowl. Put aside. In a wok, heat up one tablespoon of vegetable oil on high heat. Stir-fry the chopped ginger and garlic in the heated oil for 30 seconds. Stir-fry the tofu or thinly sliced meat until it's cooked through. Take out of the wok and place aside. In the wok, preheat the final tablespoon of oil. When the mixed vegetables begin to soften, add them and stir-fry for three to four minutes. After adding the broth either vegetable or chicken, boil. Add the cooked meat or tofu back to the wok and mix everything together. After adding the soy sauce mixture, stir-fry the ingredients for a further two to three minutes, or until the sauce thickens and covers them. Enjoy the stir-fry with cooked rice after serving!

Prep Time: 15 minutes

Cook Time: 15 minutes

Wallace Clarke NJ

[mamagourmand]

BOILED SALT POTATOES have an insanely creamy texture inside because of the unusual way they are prepared. This is, hands down, one of the easiest recipes you can make, but insanely delicious! It is definitely a #weeknightrecipe you'll come back to time and again!⠀⠀ ⠀⠀ Tap on @mamagourmand profile link for recipe⠀⠀ ⠀⠀ #saltpotatoes #boiledpotatoes #redpotatoes #easyrecipe #cookingforkids #realsimple #huffposttaste #beautifulfood #gloobyfood #homebaked #easyrecipe #tastespotting #kitchenbowl #foodprnshare #buzzfeedfood #igfood #nomnom #foodgasm #foodlove #foodporn #easingfortheinsta #foodspotting #foodoftheday #happytummy #foodphotographer #foodforfoodies #onthetable #instapic #beautifulcuisines⠀⠀ ⠀⠀ https://www.mamagourmand.com/boiled-salt-potatoes/⠀⠀

[thejuicypeachdiaries]

World's Easiest Broccoli Beef

No. Seriously. It really is the world's easiest recipe. You probably don't even have to follow my measurements! There are a few key things when making this dish that ensures it comes out a success, and I will share it with you now. (Trust me! I'm Chinese, I know what I'm doing it when it comes to broccoli beef!). To make it even healthier, serve over a bed of brown rice to get your whole grains.

You ready? You ready for the beef and broccoli tips that will change your life?

Here they are:

1) Make sure you get the right cut of beef. Preferred: hangar, flank, flatiron. Then make sure you slice against the grain. These cuts offer the perfect amount of tenderness, and cutting against the grain helps to make sure it is nice and soft and not too chewy.

2) When marinating the meat, baking soda is the active ingredient that really makes the meat soft and tender. Don't skip it! I know, it's weird. Why would I put the same ingredient I use to wash stains out of stuff on my meat? Trust me! It does some break down on the meat and it's key.

3) When making the stir-fry slurry/sauce; make sure you use 1 cup chicken broth vs. water. It makes the sauce that much more flavorful and all the flavors round out when you're finished sautéing everything.

4) Don't pre-cook the broccoli. Use fresh broccoli, and just throw it in to the pan after the meat is sautéed. The steam/sauce in the pan will cook it just enough while keeping it crunchy and crisp. If you cook it before and put it back into the pan, the broccoli can become overcooked and soggy. And who loves mushy broccoli?

INGREDIENTS:

*Serves 2

Meat:

1/2 lb flank steak (sliced thinly, against the grain)

2 lbs broccoli (de-stemmed, cut into tiny broccoli florets)

1 cup white rice (asian short grain, preferably)

1 tsp baking soda (this is the *secret* ingredient for the tender meat texture you've had at places like Panda Express)

1 tsp corn starch (this helps the beef from drying out)

1 tsp Chinese cooking wine (called Xiaoshing wine, or you can use regular cooking sherry)

1 tsp soy sauce

1 clove garlic (minced)

Stir-fry sauce:

*Mix together all ingredients

1 cup chicken stock

1 tablespoon sugar

1 1/4 tablespoon oyster sauce

1 tablespoon corn starch

1 tsp balsamic vinegar

INSTRUCTIONS:

-Marinate the sliced beef with soy sauce, baking soda, corn starch and Chinese cooking wine, about 15 minutes.

-Heat 1 tablespoon of oil in a wok or skillet over high heat with minced garlic. Fry up the garlic until it releases slight garlic smell (it will turn a light cream/brown - but don't burn the garlic). Stir-fry the beef in the oil and sautéed garlic until 70% cooked. 

-Add the broccoli florets and stir fry with beef that is already in the pan on high heat.

-Add all the stir-fry sauce ingredients (that have already been mixed together) into the pan with broccoli and beef. Place a lid over the pan if you have one.

-Stir-fry and let the sauce condense and cook down into a thicker sauce (or until there is a nice sheen/glaze on the meat).

-Serve hot over a bed of rice.

[thejuicypeachdiaries]

Bison Kabobs w/Roasted Cherry & Hazelnut Couscous

On of my favorite weeknight meals are bison kafka kabobs. I serve it with a side of whole wheat couscous with roasted hazeulnuts, cherries, mint, and a yogurt mint dipping sauce. It’s one of those meals where you scratch your head and wonder how "healthy food" could taste so good and be so satisfying.

If you’ve never tried bison, it’s a fantastic alternative to beef - with more protein, less fat and calories. Also, bison raised in the U.S. feed solely on grass and hay, and are not fed hormones or antibiotics. It’s a bit pricier at the store, but if you’re going to consume meat, I think it’s always worth it to opt for the higher quality kind. It’s sad and scary to think about how the majority of the meat (especially beef) we consume nowadays is 100% not natural to the Earth and damaging to our health. 

This week, I also have been getting a crash course in the amazing wines of the Rioja region in Spain through a collaboration called “A Match Made in Heaven” that I am doing with Honest Cooking and Rioja Wines. They tasked me to develop a small plate that would pair well with one of their wines, and I picked Campo Viejo’s Rioja Reserva 2008 red - an incredibly versatile and balanced wine that has notes of cherry (perfect with my roasted cherry couscous!) and nice finish. It also paired very well with the bison, bringing out all the different spices in the meat.

Known for their flagship red wine grape Tempranillo, Rioja offers some of the best ‘food’ wines in the world - but their true beauty is that they pair well with everything from fish to veggies to meats and cheeses. I walked into my local BevMo and there were tons of them at really great prices from $10-$50 in the Spanish wine section.

For bison kabobs:

3 tablespoons finely chopped mint 3 tablespoons finely chopped cilantro 1/2 teaspoon ground cumin 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 3/4 teaspoon salt 3/4 pound ground bison

For couscous:

1 cup whole wheat couscous 1 cup water 1 tablespoon butter 1/2 teaspoon salt 1.5 cups fresh cherries (pitted, halved, and roasted in oven until caramelized ~5-10 minutes) 1/2 cup raw hazelnuts (toasted in oven ~5-7 minutes) 1 tablespoon olive oil 1 tablespoon lemon juice

For mint yogurt dipping sauce:

1/2 cup fat-free Greek yogurt 2 tablespoons chopped mint, divided 1/2 teaspoon minced garlic 1 tablespoon fresh lemon juice 1/2 teaspoon brown sugar 1 tablespoon water (to thin out if it's too thick)

INSTRUCTIONS:

1. Soak 12 wooden skewers in water for 20 minutes.

2. Whisk together yogurt, 2 tablespoons mint, garlic, lemon juice, sugar and water. Cover and chill.

3. Pit, halve and place cherries on pan with cooking spray. Roast for 10 min or until carmelized. Roast raw hazelnuts and let it cool for 15 minutes. When cool, roughly chop with knife.

4. Prepare whole wheat couscous (use Trader Joes - it's delish) according to box. Mix in cooled roasted cherries, leftover chiffonated mint from the yogurt dipping sauce, and add in chopped hazelnuts. Drizzle with olive oil and lemon juice.

3. Mix mint and next 6 ingredients in a bowl. Form into 12 football shaped meatballs. Coat grill pan (or regular pan) with cooking spray; preheat over medium-high heat. Cook kebabs, turning, 3 minutes for medium. When done, poke wooden skewers through meat and finish for a 1-3 minutes at 375 F in the oven to make sure the meat is cooked through.

6. Serve bison kabobs medium or medium rare with side of couscous.

This post was sponsored by Rioja wines and their campaign #matchmadeinheaven.

Stay connected to your favorite wine region by joining the Rioja Wine mailing list. It’s fast and simple! Just click on the banner above and fill out the form. You’ll automatically be entered for a chance to win a festive wine dinner. Good luck!

Enjoy!