You know, I post over on instagram almost daily, and sometimes more than that. I mostly post images of whatever I’m cooking for dinner, and I’ve realised that despite getting a good response, I rarely post the recipe for it! I guess that unless a recipe requires careful research, I generally cook on the fly, and I tend to think that sort of cooking doesn’t need a recipe so why would I write one? And do you know what else I realised? This is faulty fucking logic because my main objective with this blog is to share how easy it is to cook healthy meals for busy families. I even started a hashtag for it. #healthymealsforbusyfamilies
I mean, really.
So here are a few recipes for dishes that I’ve cooked and instagrammed lately, and if you happen to see something on instagram you’d like the recipe for, please tell me and I’ll be happy to help.
Pork n Beans
I cooked this last night to go alongside a quick Nasi Goreng (stir fry some chopped up veggies with some defrosted cooked rice I had in the freezer, bit of oyster sauce, bit of soy sauce) and some Chicken Wings (bake wings on a lined oven tray, sprinkled with mild paprika, turmeric, salt, white pepper and a drizzle of olive oil)
- 1 kg of green beans, topped and tailed, rinsed.
- 250g of pork mince
- 1 small onion, finely chopped
- 2 spring onions, finely sliced
- a big teaspoon of crushed garlic
- half a teaspoon of crushed ginger
- 1 tablespoon of brown sugar
- a big pinch of white pepper
- about 3 tablespoons of kecap manis
- 1 tablespoon of olive oil
- Saute the onion, spring onion, garlic and ginger in olive oil until soft.
- Add the pork and stir quickly until just browned.
- Stir in the brown sugar, pepper and kecap manis until the sugar has melted.
- Dump the beans on top and place the lid on, let steam for about 5 minutes until the beans are bright green and just cooked.
Garlic Prawn Noodley Glop in a Bowl
Sometime you just want a bowl of glop, especially in this cooler weather. I put this glop on carb free Konjac noodles for me, proper pasta for one son and Mr BC, and rice for the other son. I love a glop that’s versatile. (Side note: I should probably get better at naming my recipes, yes?)
- 3 rashers of streaky bacon, cut into smallish dice.
- 500g of frozen, peeled prawns, defrosted.
- 1 head of broccoli, cut into small florets
- 1 tin of baby corn cuts, drained
- Garlic sauce from here. Essentially just 1 tablespoon each of flour, white sugar, stock powder, crushed garlic, soy sauce and rice wine stirred into a slurry, then mixed with a 250 mls of water to make a sauce.
- Place bacon in a large pot with about 125 ml of water. I know, no oil! Trust me. Heat while stirring so that most of the liquid renders out.
- When bacon is cooked, add broccoli to pot and put the lid on tightly until the broccoli is bright green and just cooked.
- Add the prawns and stir over high heat. There will still be some water left in the pot, this is fine.
- When prawns are almost cooked, add the corn and stir to combine.
- Add the sauce and continue stirring until the sauce thickens slightly. Add more water if the sauce becomes too thick. Serve on your favourite starch.
Chicken with Creamy Bacon Sauce
This is based on a Woman’s Weekly recipe and is a bit of a cheat, but it’s so delicious I don’t care. It’s best with chicken thigh fillets but sometimes I use chicken thigh cutlets, with the hope that leaving the bone in will stop me inhaling it. OK I’m a bit greedy but it’s just so delicious.
- 1 kg of chicken thigh fillets
- 1 packet of french onion soup powder
- 2 tablespoons of flour
- 1 large onion, finely chopped
- 4 rashers of bacon, sliced into fat matchsticks
- Olive oil
- 1 cup of sour cream
- Combine flour and soup powder in a plastic bag. Place chicken in the bag and shake to ensure the chicken is coated evenly in the flour mixture.
- Heat a few tablespoons of olive oil in a large pan, brown chicken evenly without cooking. Set aside on a plate.
- Saute the bacon and onion in the same saucepan, add a bit more oil if needed. Do not clean the pan first, you want all that chicken flavour to stay in the pot. If there is any flour mixture left, add it to the pot after the bacon and onion are cooked.
- Add 2 cups of water to the pot, stir gently to combine ensuring all the flour is amalgamated. Add more water if the sauce is too thick. Return the chicken to the pan and simmer until the chicken is cooked, stirring often to ensure it doesn’t catch on the bottom of the pan.
- When the chicken is cooked (about 15 -20 minutes, but test it) stir the sour cream through the sauce. This is easier if the chicken is removed first, then the sauce poured over the chicken once it is plated.
- Serve with steamed veggies and your favourite carb – goes well with mashed potato.
Fun things to add to this if your children don’t object:
- Sliced mushrooms, added with the bacon and onions.
- finely chopped parsley, stirred through at the end.
- A little drizzle of cooking sherry, added with the water at step 4.