During weekends we have the opportunity to relax and spend time with our friends and families. If you enjoy cooking during weekends, here are 3 healthy recipes that won’t steal all your free time but will make perfect home-cooked meals to share with your family.
All the recipes are for 4 servings.
Bok Choy and Prawn Noodle
A super-fast dish from Chinese cuisine that’s easy to make and lets you spend more time at the table than in the kitchen.
- 300 g peeled king prawns (raw)
- 4 bok choy (each cut into quarters)
- 4 spring onions (sliced)
- 1 pound rice vermicelli
- 1 large piece of root ginger
- 1 l chicken stock
- 1 tbsp fish sauce
- 2 tbsp hoisin sauce
- 2 tbsp oyster sauce
Peel the ginger root and cut it or shred it into matchsticks.
In a large pot or wok bring the chicken stock to a boil. Add the sauces and the ginger. Simmer for 1-2 minutes then add the rice noodles. Add the prawns, simmer for another 2 minutes and then add the bok choi. Turn up the heat and let it boil for 2 more minutes.
Now add the rice noodles in the pot and let it simmer for 2 minutes. Stir gently to mix all of the ingredients and loosen the noodles. Sprinkle the sliced spring onions on top and serve while still hot.
Spicy-sweet Pork Chops
This recipe uses a slow cooker, so it’s not ready very fast, but preparing the meal is easy and the flavor is worth it.
- 4 thick pork chops (with bone)
- 2 tsp salt
- 2 tbsp olive oil
- 3 ounces dried apple slices
- 1 large onion (julienned)
- 1 ½ cups chicken broth
- 1 tbs ground or crushed black pepper
- 1 tsp dried thyme
For the brine:
- 2 cups vegetable broth
- 1 tbs salt
- 1 tbs brown sugar
- 1 tbs black peppercorns (whole or crushed)
- 1 pound ice
In a medium pot, pour the vegetable broth and add the salt, brown sugar, and peppercorns. Cook it just until the sugar and salt are dissolved. Remove from heat and add the ice. Place the pork chops in a plastic storage container (preferably with a silicon lid) or a zip-top bag. Pour the brine on top and cover with the lid. Refrigerate overnight.
Remove the pork chops from the brine, rinse, and dry them well with paper towels.
Heat 1 ½ tbs of olive oil in a pan and saute the pork chops on both sides until golden brown (about 4-5 minutes per side). Place the pork chops and the dry apples in the slow cooker.
In the same pan, add ½ olive oil and saute the onions for 3-4 minutes. Add the chicken broth, black pepper, and thyme. Stir well and transfer to the slow cooker. Set to high and cook for 1 ½ hours, then reduce the heat to low and cook for another 30 minutes. The meat must be tender and fall off the bone easily.
This Italian dish is a delicious chicken stew that you can serve right away or keep it in the freezer and reheat it when it’s lunchtime.
- 4 halves of skinless chicken breast (with bone)
- 1 onion (thinly sliced)
- 1 red bell pepper (thinly sliced)
- 1 can whole tomatoes in juice (chopped and separated from the juice)
- ½ pound white mushrooms (thinly sliced)
- 2 tsp olive oil
- 2 garlic cloves (minced)
- ½ cup white wine (dry)
- ½ tsp dried oregano
- a pinch of red pepper flakes (or more if you want it spicier) salt and pepper
Rinse the chicken with cold water and pat it dry with paper towels. Season with salt and pepper.
Heat 2 teaspoons of olive oil in a pan and saute the chicken on both sides for about 4 minutes per side or until golden brown. Remove the chicken breasts.
Reduce the heat to medium and add the bell pepper and the onion. Cover and cook for about 5 minutes, stirring from time to time, until the vegetables soften. Remove the lid and add the mushrooms. Cook them until they soften, stirring occasionally. Add the garlic and cook, stirring for about 30 seconds.
Add the wine and cook until reduced by half. Add the remaining ingredients (tomatoes and their juice, red pepper flakes, oregano, and ¼ teaspoon of salt) and let it simmer for 10 minutes.
Return the chicken breasts to the pan and cook the mixture for another 20 minutes (or until the chicken is done).