March Week 2

MAKE CHEESECAKE!

Sunday

Lunch: Dimsum

Dinner: Garlic bread + mushroom soup + chicken gordon bleu

Monday (Labour Day)

Lunch: Chicken wrap (burger bro style) 

Dinner: Prawn fritters +rice + soup w chinese veg

Tuesday

Lunch: Gimbap

Dinner: One Pan chicken drumsticks, beans and rice

• 8 chicken drumsticks (I used 9)
• Salt to taste
• 1 tsp. freshly ground black pepper
• 3 Tbsp. extra-virgin olive oil
• 1 onion, finely chopped
• 1 tsp. ground cinnamon or cumin
• 1 tsp. ground turmeric, curry powder, or ground coriander
• 1 1/4 cup brown rice (any type except for sticky rice)
• 1 (15-oz.) can chickpeas, white beans, black beans, or other beans, drained, rinsed
• 1/2 cup dried fruit, such as currants, raisins, cherries, or cranberries
• Add red and yellow peppers
• 1/4 cup coarsely chopped tender herbs, such as cilantro, parsley, mint, basil, and/or dill
• 1. Marinade drumsticks on all sides with salt and spices for a while.
  2. Heat oil in a large deep-sided skillet over medium-high. Add chicken and cook, turning once halfway through, until skin is golden brown, about 10 minutes total. Transfer to a plate.
  3. Add onion in pot and cook over medium-high heat, stirring constantly, until fragrant, about 1 minute. Add spices, Add rice and stir to coat. Add 1 cup hot water/stock, scraping up browned bits from pan, then stir in beans, dried fruit (if using). Nestle chicken back in and bring liquid to a boil. Immediately reduce heat to low, cover (don't cover if alot of chicken and water), and cook until rice is tender and chicken is cooked through, 20–25 minutes. I cooked in 10 min intervals and checked liquid and left uncovered. Cooked for about 30 mins. Peppers go in final 5 mins. 
  4. Remove from heat and let sit 5 minutes. Fluff rice with a fork, then scatter herbs over. Can add corn too.

Wednesday

Lunch: Grill'd

Dinner: Gorgonzola on linguine/ zucchini pasta 4 me + barramundi fish fingers. (Make extra pasta for C) - can make hard boiled eggs to go with it

500g linguine/zucchini pasta

75g butter

Minced garlic

150g gorgonzola crumbled/chopped

2 tbsp whipping cream or about 1/2 cup milk to form sauce

155 g/ 1 cup green peas/ spinach and tomatoes

Cook linguine, drain. Heat butter slow, add minced garlic, cook a while. Add 1 tbsp flour. Cook a bit then add milk.

add gorgonzola, and peas. Stir gently 5 mins. Till thicken. Season salt and pepper. Add sauce and walnuts to pasta. Toss and serve. 

Thursday

Lunch: Leftover chicken rice + Y make extra air fryer chicken drumsticks (3)

Dinner: Pizza and chicken breast

Friday

Lunch: Avocado chicken thigh rice paper rolls marinade w gochujang, mirin and soy sauce

Dinner: Dumplings + noodle soup + chinese veg

Saturday

Lunch: Chicken wrap/sandwich (use lettuce + spring onions)

Dinner: Baos + hargow + broccoli

Chicken drumsticks	8 pieces
Turmeric	1 pack
Black beans	1 can
Chicken thighs	1 big pack
Gorgonzola	1 pack
Frozen peas	1 pack
Spinach	1 small pack
Any veg on sale