I’m all about simplifying weeknight dinners so my latest discovery using oven and wok combo will impress you so much that you’ll want to immediately invite friends over for dinner to show off your new dinner trick, it never fails! Once you’ve got this down, you’ll be able to make loads of variations, see mine below. It’s the same easy technique as my visual roadmap for wok cooking.
1) you won’t need one more cookware taking up counter space
2) you can use whatever you find in your fridge
3) you’ll be guaranteed success every time!
Here are a few things you need to know to guarantee your success…
1) use meat that has a ton of marbling i.e. fat so it doesn’t get dry, I love pork shoulder strips or pork belly. It’s not fat that makes you fat, it’s sugar and starchy carbs. I learned a lot since becoming prediabetic and my numbers are so good, I’m off medication!
2) use firm veggies to include with meat and add less firmer veggies half way through.
3) always start with switching oven on at 345 while chopping aromatics: onion, garlic and ginger.
4) use very little chicken broth or any leftover wine or beer, you don’t want soup!
5) you don’t need much seasonings cause you’ll want to taste the flavors from your meat and veggies! Seasonings can be tamari, dry spice rubs, dry herbs, tumeric ginger (good for digestion and all sorts of health benefits, be aware it’ll turn orangey yellow which I love, more color the better!)
6) use a wide baking tray, trust me you’ll want to make a whole lot of this to last a few more dinners! After filling with veggies and meat, cover tightly with foil and stew for about 1 1/2 – 2 hours, check half way through if you want, but I’ve never had to do anything even after peeking at it!
7) stir fry a veggie that gives contrast and oompf to your stew! Two that were outstanding…bok choy and rappini.
Ready to find out how to make your pork fork tender?
This is not a recipe, it’s a method, along same lines as my no-recipe technique for wok cooking, remember?
Here are more Easy Weeknight Dinner Ideas for Grilling and Wok Stir Fry!
Why Grill and Stir Fry in One Dinner?
Grilled Hoisin Pork Chop with 3 different veggie sides
Grilled salmon and stir fry bok choy
Grilled Swordfish with stir fry zucchini
weeknightdinner
Easy Weeknight Dinners To Impress!
I’m all about simplifying weeknight dinners so my latest discovery using oven and wok combo will impress you so much that you’ll want to immediately invite friends over for dinner to show off your new dinner trick, it never fails! Once you’ve got this down, you’ll be able to make loads of variations, see mine below. It’s the same easy technique as my visual roadmap for wok cooking.
1) you won’t need one more cookware taking up counter space
2) you can use whatever you find in your fridge
3) you’ll be guaranteed success every time!
Here are a few things you need to know to guarantee your success…
1) use meat that has a ton of marbling i.e. fat so it doesn’t get dry, I love pork shoulder strips or pork belly. It’s not fat that makes you fat, it’s sugar and starchy carbs. I learned a lot since becoming prediabetic and my numbers are so good, I’m off medication!
2) use firm veggies to include with meat and add less firmer veggies half way through.
3) always start with switching oven on at 345 while chopping aromatics: onion, garlic and ginger.
4) use very little chicken broth or any leftover wine or beer, you don’t want soup!
5) you don’t need much seasonings cause you’ll want to taste the flavors from your meat and veggies! Seasonings can be tamari, dry spice rubs, dry herbs, tumeric ginger (good for digestion and all sorts of health benefits, be aware it’ll turn orangey yellow which I love, more color the better!)
6) use a wide baking tray, trust me you’ll want to make a whole lot of this to last a few more dinners! After filling with veggies and meat, cover tightly with foil and stew for about 1 1/2 – 2 hours, check half way through if you want, but I’ve never had to do anything even after peeking at it!
7) stir fry a veggie that gives contrast and oompf to your stew! Two that were outstanding…bok choy and rappini.
Ready to find out how to make your pork fork tender?
This is not a recipe, it’s a method, along same lines as my no-recipe technique for wok cooking, remember?
Here are more Easy Weeknight Dinner Ideas for Grilling and Wok Stir Fry!
Why Grill and Stir Fry in One Dinner?
Grilled Hoisin Pork Chop with 3 different veggie sides
Grilled salmon and stir fry bok choy
Grilled Swordfish with stir fry zucchini
6 Tips To Help You Be More Creative with Dinners!
I always get asked how I come up with my dishes? So, I’d like to post my dinners while they’re fresh in my mind and may be quite random.
Sometimes I have a clear vision, sometimes I don’t know till I plate!
Here are 6 tips to help you…based on my dinner tonight
1) sometimes combining is better than served separately. This definitely worked with the lentils and quinoa for flavor, texture and color.
2) if it looks awkward, change it up!
Initially, I sliced the avocado but they were huge on the plate, so I chopped them up.
3) add flavor
my homemade vinaigrette did the trick, the avocado wasn’t quite ripe enough but the dressing really helped.
Spice rubs are so handy to sprinkle on any kind of protein for grilling. Instant flavor for organic chicken thighs.
4) add texture
scallions were crispy
goat cheese and avocado were soft and creamy
tomatoes were softish and moist
quinoa and lentils were crunchy
chicken was tender and succulent
5) add color
Tomatoes always brighten up any dish and make a nice pop of color! Also opposite colors are good so they stand out like dark green lentils and beige quinoa.
6) presentation
The important thing is when it looks nice, you’ll want to eat it.
It’s always 3 essentials: flavor, texture, color in that order and lastly presentation!
I hope this gives you an idea of my thought process when putting together a dish, give it a try and share what worked for you?