Weeknight Meals

September 27, 2026 Leave a comment In Meats, To Try, Weeknight Meals

Ingredients

  • 1 thick-cut ribeye steak (around 12–16 oz)
  • Salt (to taste)
  • black pepper (Freshly ground, to taste)
  • 1 tbsp oil
  • 8 oz mixed mushrooms (sliced or torn, I used shiitake, oyster, and shimeji mushrooms)
  • 1 small shallot (finely chopped)
  • 2 cups cold cooked rice
  • 1½ tbsp soy sauce
  • 1 tbsp mirin
  • 1 tsp dashi powder
  • 1 tbsp butter
  • 2 green onions (chopped)
  • 1-2 tbsp finely chopped chives
  • black pepper (Freshly ground, to taste)
  • Reserved juices from the rested steak
  • 1 tsp soy sauce
  • 1 tsp mirin (or a small pinch of sugar)
  • dashi powder (Small sprinkle)

Directions

  • Season the Steak: Pat the steak dry and season generously on both sides with salt and freshly ground black pepper.
  • Heat Pan: Heat a large pan over medium-high to high heat. Once the pan is hot, add the oil and steak.
  • Sear Steak: Pan-sear the steak until it reaches your desired doneness. I like mine medium-rare, so for my thick-cut ribeye, I cook it for around 2½ minutes on each side.Cooking time will vary depending on the cut and thickness of your steak, so I highly recommend using a meat thermometer. Refer to the steak temperature guide below!
  • Rest Steak: Remove the steak and place it on a plate to rest for 5–10 minutes. Make sure you save all the juices that release onto the plate for the optional finishing sauce.
  • Cook Mushrooms: In the same pan with all the steak drippings, add the mushrooms and shallot. Sauté over medium-high heat for 2–3 minutes, allowing the mushrooms to soak up all that flavor and become slightly golden around the edges.
  • Add the Rice: Add the cold cooked rice and break it apart with your spatula. Season with soy sauce, mirin, dashi powder, and butter. Turn the heat up to high and sauté for 2–3 minutes, tossing everything together until the rice is hot and coated in all that buttery mushroom flavor.
  • Crisp Rice: Spread the rice into an even layer and let it cook undisturbed for another 1–2 minutes. This allows the rice on the bottom to get slightly golden and crispy!
  • Garnish: Mix in most of the chopped green onion and chives, saving some for garnish.
  • Make Steak Jus Sauce: While the steak is resting, it will release a ton of flavorful juices onto the plate. don’t throw those away! Mix the reserved steak juices with soy sauce, mirin (or a small pinch of sugar), and a sprinkle of dashi powder. Mix well until combined.
  • Assemble: Cut the rested steak into bite-sized cubes and pile it right on top of the crispy mushroom rice.
  • Finish: Drizzle the optional steak juice sauce all over the steak and rice. Finish with the remaining green onion, chives, and freshly ground black pepper.

From Tiffy Cooks, seen on Instagram.

September 27, 2026 Leave a comment In Meats, To Try, Weeknight Meals

Ingredients

  • 4 boneless, skin-on chicken thighs
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon curry powder
  • ½ teaspoon turmeric
  • Salt and black pepper (to taste)
  • 1 tablespoon olive oil
  • ½ onion (finely chopped)
  • 1 tablespoon minced garlic
  • 1½ cups coconut milk
  • 2 Japanese curry cubes
  • Hot cooked rice (To serve)
  • Chopped green onion (for garnish)
  • Red pepper flakes (optional)

Directions

  • Add the chicken thighs to a bowl and season with the paprika, garlic powder, curry powder, turmeric, salt, black pepper, and olive oil. Massage the seasonings into the chicken until evenly coated.
  • Heat a large pan over medium-high heat. Place the chicken skin-side down and cook for 6–7 minutes per side, or until golden brown and fully cooked through. Remove the chicken from the pan and set aside to rest.
  • In the same pan, using the rendered chicken fat, add the chopped onion and minced garlic. Sauté for 2–3 minutes, or until the onion has softened.
  • Pour in the coconut milk and add the Japanese curry cubes. Stir continuously until the curry cubes have completely dissolved and the sauce is smooth.
  • Lower the heat and simmer the curry sauce for 1–2 minutes, or until slightly thickened.
  • Slice the chicken and serve it over hot rice. Spoon the creamy coconut curry sauce on top, then garnish with chopped green onion and red pepper flakes, if desired.

From Tiffy Cooks, seen on Instagram.

September 27, 2026 Leave a comment In Meats, Soups, To Try, Weeknight Meals

Ingredients

  • 1 tbsp cooking oil
  • 1 lb ground beef
  • 2 Portuguese sausages, chopped
  • 3 slices bacon, chopped
  • 1 small onion, diced
  • 1/2 cup celery, diced
  • 2 tbsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1 (15 oz) can kidney beans, drained
  • 1 (16 oz) can chili beans (with sauce)
  • 2 (8 oz) cans tomato sauce
  • 1 tbsp brown sugar
  • 1 tbsp Worcestershire sauce
  • 1/4 cup water
  • 1-2 tbsp mayo
  • Salt and pepper, to taste

Directions

  • In a large pot over medium heat, add the cooking oil and brown the ground beef until no longer pink. Add the chopped Portuguese sausage and bacon and continue cooking until the bacon is rendered and fully cooked.
  • Add the chopped celery and onion. Cook for 5-7 minutes, stirring occasionally, until the veggies soften.
  • Add the dry spices: chili powder, cumin, and garlic powder. Stir to coat the meat and veggies evenly.
  • Pour in the chili beans, kidney beans, tomato sauce, water, brown sugar, and Worcestershire sauce. Mix well and bring to a gentle simmer, stirring occasionally to prevent burning on the bottom.
  • Reduce heat to low, cover, and simmer for 20 minutes to let the flavors develop.
  • Taste and adjust seasoning. For a rich, creamy texture, stir in 1-2 tablespoons of mayonnaise just before serving. Ladle over a scoop of white rice and enjoy.

From Vince Vasquez / The Tastebud (via Instagram).

September 27, 2026 Leave a comment In Meats, Pastas & Breads, To Try, Weeknight Meals

Ingredients

  • 2 tbsp oil (use the oil from the jar of sundried tomatoes)
  • 1 white onion, finely chopped
  • 2 garlic cloves, grated
  • 1 tsp paprika
  • 2 tsp dried oregano
  • 1 tbsp tomato puree
  • 650g chicken breast, diced
  • 300g orzo
  • Approx 15 sundried tomatoes, finely chopped
  • 300ml single cream
  • 500ml veg stock (plus extra if needed)
  • Salt and pepper, to taste
  • Approx 50g Parmesan cheese, grated
  • Handful of fresh basil, chopped

Directions

  • Add the oil to a frying pan over medium heat. After a minute, add the chopped white onion and saute for 2-3 minutes until softened, stirring continuously.
  • Add the paprika, oregano, tomato puree, and grated garlic and stir for a minute, then add the diced chicken and cook for 5 minutes or until the chicken has turned white.
  • Add the orzo, chopped sundried tomatoes, cream, and stock, and mix until combined. Lower the heat, cover with a lid, and cook for 12-15 minutes, stirring regularly.
  • Once the liquid has reduced, remove the lid and stir through the grated Parmesan and fresh basil. Cook for a further minute before serving.

Makes 4 portions. From Marina Georgallides on Instagram.

September 27, 2026 Leave a comment In Meats, To Try, Weeknight Meals

Ingredients

  • 1 whole head of garlic, minced
  • 1 kg ground beef
  • 2 tbsp oyster sauce (for the beef)
  • Ground black pepper
  • 2 tbsp salted butter
  • 1 tbsp all-purpose flour
  • 2/3 cup water
  • 1 tbsp oyster sauce (for the gravy)
  • Mushrooms, sliced
  • Toasted garlic, to top

Directions

  • Toast the minced garlic in a dry pan until golden to your liking, then set aside (this is your toasted garlic topping).
  • In the same pan, add the ground beef. Once it hits the pan, leave it undisturbed to sear. Season with oyster sauce and pepper, then stir and mix through. Set the beef aside.
  • In the same pan, melt the salted butter. Add the flour and cook, stirring, until lightly browned.
  • Add the water and mix quickly to form a gravy. Stir in the oyster sauce and pepper, adjusting to taste.
  • Add the mushrooms, the cooked beef, and the toasted garlic. Mix until everything is coated and combined.
  • Serve over hot rice. Done in under 25 minutes.

Jollibee-style beef pepper rice, ready in under 25 minutes. Method transcribed from the video. From Franz Angelie Valencerina on Instagram.

September 27, 2026 Leave a comment In To Try, Vegetable Dishes, Weeknight Meals

Ingredients

  • 1 whole hispi cabbage, halved lengthways
  • Olive oil, for frying
  • 80g softened unsalted butter
  • 1 tbsp miso paste
  • Juice and zest of 1/2 lime
  • Maldon Smoked Sea Salt, a generous pinch (plus extra to finish)

Directions

  • Slice the hispi cabbage in half lengthways. Heat some olive oil in a pan and fry cut-side down over high heat for 4-5 minutes, until deeply browned and charred.
  • Transfer to a 200C oven and roast for 25-30 minutes, until tender.
  • Meanwhile, make the miso butter: mix the softened butter with the miso paste, the juice and zest of 1/2 lime, and a generous pinch of Maldon Smoked Sea Salt.
  • Return the cooked cabbage to the pan, add a large spoonful of miso butter, and baste until glossy and caramelised.
  • Finish with extra miso butter, more lime juice and zest, and another pinch of Maldon Smoked Sea Salt.

From Ed Cudlipp on Instagram. A perfect side dish, or a veggie alternative for a roast.

September 27, 2026 Leave a comment In Meats, To Try, Weeknight Meals

Ingredients

  • 2 lb ground beef or lamb
  • 2 medium yellow onions
  • 1/2 cup yogurt
  • 2 tsp kosher salt
  • 2 tsp paprika
  • 1 tsp Aleppo pepper
  • 1 tsp oregano
  • 1/2 tsp cumin
  • 1 tsp black pepper
  • 1/2 tsp cinnamon

Directions

  • Preheat the oven to 500F.
  • Add the onion, yogurt, and spices to a food processor and blend into a paste. Add the ground meat and pulse until evenly combined.
  • Place a ball of the meat mixture between two pieces of parchment paper. Use a rolling pin to spread it out very thin and uniform (cut the parchment to the width of your baking sheet).
  • Remove the top layer of parchment (you can reuse it) and fold the parchment over the meat repeatedly until you have a small rectangular parcel.
  • To cook right away, layer the parcels on a baking sheet and bake for 12-15 minutes (if the parchment starts charring, flip it).
  • Remove from the oven and unroll each parcel. Drain excess liquid if you like, though a little is good.
  • Cut into thin strips and brown in the oven a few more minutes.
  • Serve in sandwiches, iskender kebab, gyros, or doner.

Oven hack shared by @mezemike. From bookofdishes on Instagram.

September 27, 2026 Leave a comment In Snack, To Try, Weeknight Meals

Ingredients

  • 225 g cottage cheese (about 1 cup)
  • 6 large eggs (about 300 g)
  • 140 g active sourdough starter or thick sourdough discard (heaping 1/2 cup)
  • 60 g vegetable or liquid coconut oil (about 1/4 cup)
  • 3 g vanilla extract (about 1/2 teaspoon)
  • 25 g granulated sugar (about 2 tablespoons)
  • 3 g salt (about 1/2 teaspoon)
  • Butter, for the pan

Directions

  • To a blender, add the cottage cheese, eggs, sourdough starter, oil, vanilla, sugar and salt. Blend until smooth.
  • Heat a 10-12 inch skillet over medium heat. Melt a pat of butter in the pan, then pour in about 1/4 cup of batter and let it spread a little (these will be thicker than a traditional crepe).
  • Cook about 2 minutes until it bubbles and is golden underneath, then flip with a wide spatula and cook the other side 30 seconds to a minute more.
  • Slide onto a plate and repeat with the remaining batter, buttering the pan and keeping it hot between pancakes.
  • Spread with jam, roll up and enjoy warm. Also great with syrup, butter, powdered sugar and fresh fruit.

From amybakesbread on Instagram; full recipe on her site.

September 27, 2026 Leave a comment In Salads, Sides & Starters, To Try, Weeknight Meals

Ingredients

  • 1 chicken breast, shredded
  • 3 cucumbers, chopped
  • 3-4 spring onions, chopped, plus extra to serve

Sauce

  • 1/4 cup crunchy peanut butter
  • 1 tbsp rice vinegar
  • Juice of 1/2 lime
  • 1 tbsp soy sauce
  • 2 tsp sesame oil
  • 1 tbsp chili crisp oil
  • 1 tbsp honey
  • 2 tbsp sesame seeds, plus extra to serve

Directions

  • Chop the cucumbers and pat dry with a napkin.
  • Make the sauce: combine all the sauce ingredients.
  • Combine the chicken, cucumbers and spring onions, then coat well with the sauce.
  • Top with extra chili oil, sesame seeds and spring onions.
  • Best served immediately.

Serves about 4. Recipe credit @badbatchbaking; via Sam Simoni on Instagram.

September 27, 2026 Leave a comment In Meats, Rice Cooker, To Try, Weeknight Meals

Ingredients

  • Rice, washed
  • Water (the amount you'd normally use to cook the rice)
  • Pork, cut into pieces (sauteed first, or added raw)
  • Maggi Magic Sinigang mix (use more for a more intense sour broth)
  • Vegetables of choice (e.g. kangkong, string beans, eggplant, okra, radish), left whole to sit on top

Directions

  • Saute the pork first so the browning adds flavor (or add it raw and it will still work).
  • Wash the rice and add your measured cooking water to the rice cooker pot.
  • Add the pork, then stir in the Maggi Sinigang mix. For a more intense sour broth, use more mix.
  • Lay the vegetables on top so they steam rather than boil and hold their shape.
  • Press Cook. The rice absorbs the sour broth and pork flavor; because the vegetables sit on top, each one stays distinct. Serve straight from the pot.

A hands-free rice-cooker take on sinigang: you lose the soup, but every grain carries the sour flavor. From Pepper.ph on Instagram.

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