A set it and forget recipe this takes time but practically no effort to produce delicious and flavorful chicken that is perfect with a nice pile of rice. I always store the leftover sauce and use it to make stir fry. I used only drumsticks the first time but I would actually recommend bone in thighs or a mixture of pieces in the future and to just adjust the cooking time slightly depending on the size of the pieces.
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These aren’t too much work and will produce muffins with pretty good nooks and crannies for a great side dish with breakfast or a nice base for a sandwich. The only downside is that the batter needs to be made at least 3 hours ahead of time but that also means you can make the dough the night before and simply bake them in the morning. I baked mine on the stove in a cast iron pan but you can bake them only in the oven if you do not have a good heavy bottomed pan.
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The secret to this potato burger is actually two secrets: It uses poha (flattened rice) as a binder and also it uses crushed corn flakes as a coating this makes it the burger stick together extremely well while remaining soft in the center but gives it a good crunch on the outside. Since these are made of potato I found that they don’t freeze particularly well but you can do the prep work of making the burger patty inside ahead of time and letting it sit in the fridge to just coat with batter and cornflakes and fry at the last minute. Probably not great for every day eating but it’s a nice weekend or holiday recipe that isn’t TOO time consuming.
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This is a great recipe for the summer because it’s not really cooking, it can be served cold, and it takes very minimal effort to make. Basically a dressed up bread salad and while I feel like it’s usually an appetizer dish, in the summer paired some fruit it could easily be a whole meal especially if you use really hearty bread (I used a thick seed-filled sourdough), this would pair really well with a nice piece of grilled fish or meat for a BBQ or cookout also.
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Here’s my menu for this week. Just as a note I usually make all or almost all of everything listed on a given menu though I tend to eat things out of order (sometimes you’re just not in the mood for something or you don’t want to cook a complex dish on the weekend like you thought you would). You can always see how I did on Friday’s when I post my weekly lunch compilation on @mabmadefood. As usual this menu only has lunches and dinners because we always eat the same breakfast.
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This recipe is basically a Greek staple but I had never heard of it. Saltsa Kima is basically Greek style of Bolognese. It has cinnamon, cloves, and allspice making it sweet and spicy. It is also the basis for Cincinnati Chili which my husband particularly loves. It’s a pretty unique flavor and like Bolognese it’s extremely easy to make as it just takes time not work to come together, so it’s good for a weekend or a slow day.
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I was finally able to find reasonably priced firm tofu in the store so I’ve been trying out more tofu recipes lately and this is the winner by a large mile. It’s super easy to make, you can customize the sauce in a lot of ways, and it comes together with only one bowl and one pan. You can use fresh vegetables if you prefer but I love recipes where you don’t have to chop anything because some days you just don’t have the energy. I don’t love tofu but in this recipe it’s pretty tasty and it’s a nice change of pace every now and then.
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Here’s my menu for this week. Just as a note I usually make all or almost all of everything listed on a given menu though I tend to eat things out of order (sometimes you’re just not in the mood for something or you don’t want to cook a complex dish on the weekend like you thought you would). You can always see how I did on Friday’s when I post my weekly lunch compilation on @mabmadefood. As usual this menu only has lunches and dinners because we always eat the same breakfast.
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This is a really delicious and pretty simple dinner. It’s creamy and savory and it comes together in about 20 minutes (basically while your side dish cooks) making it good for week nights or last minute dinner rush since I almost always have the ingredients on hand. It also is one of those dishes that seems fancy but actually it’s not too pricey assuming you live in a place where you can get a decent price on salmon.
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Here’s my menu for this week. Just as a note I usually make all or almost all of everything listed on a given menu though I tend to eat things out of order (sometimes you’re just not in the mood for something or you don’t want to cook a complex dish on the weekend like you thought you would). You can always see how I did on Friday’s when I post my weekly lunch compilation on @mabmadefood. As usual this menu only has lunches and dinners because we always eat the same breakfast.
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