Leigh

Beef teriyaki

Posted on by Leigh

Beef teriyaki

Print Pin Rate
Course: Supper
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4 people
Calories: 371kcal

Ingredients

  • 500 g beef steak sliced into thin strips
  • 80 ml soy sauce
  • 60 ml mirin (sweet rice wine)
  • 60 ml sake (Japanese rice wine)
  • 2 tbsp sugar
  • 2 garlic cloves minced
  • 2 cm piece of ginger grated
  • 1 tbsp vegetable oil
  • sesame seeds and sliced green onions for garnish (optional)
  • steamed rice to serve

Instructions

Prepare the Marinade:

  • In a bowl, combine the soy sauce, mirin, sake, sugar, minced garlic, and grated ginger. Stir until the sugar is fully dissolved.

Slice the Beef:

  • Slice the beef steak thinly, about 0.5 cm thick. You can partially freeze the beef for easier slicing.

Marinate the Beef:

  • Place the sliced beef in a shallow dish or a resealable plastic bag.
  • Pour the marinade over the beef, making sure it's fully coated.
  • Seal the dish or bag and refrigerate for at least 30 minutes to allow the flavors to meld. For best results, marinate for 2-3 hours or even overnight.

Cook the Beef:

  • Heat a large skillet or frying pan over medium-high heat.
  • Add the vegetable oil and let it heat up.
  • Remove the beef from the marinade, allowing any excess liquid to drip off.
  • Place the beef slices in the hot pan, making sure not to overcrowd it. You may need to cook the beef in batches.
  • Sear the beef for about 1-2 minutes on each side, or until it's cooked to your desired level of doneness. Cooking time may vary depending on the thickness of your beef slices.
  • Remove the cooked beef from the pan and set it aside on a plate.

Make the Teriyaki Sauce:

  • In the same pan, add the marinade you used for the beef.
  • Bring it to a boil, then reduce the heat and simmer for a few minutes until the sauce thickens slightly.

Serve:

  • Arrange the cooked beef on a serving platter.
  • Pour the teriyaki sauce over the beef slices.
  • Garnish with sesame seeds and sliced green onions, if desired.

Serve with Rice:

  • Serve your beef teriyaki with steamed rice on the side.
    Enjoy your homemade beef teriyaki!
Nutrition Facts
Beef teriyaki
Amount per Serving
Calories
371
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
9
g
Cholesterol
 
76
mg
25
%
Sodium
 
1276
mg
55
%
Potassium
 
389
mg
11
%
Carbohydrates
 
15
g
5
%
Fiber
 
0.2
g
1
%
Sugar
 
10
g
11
%
Protein
 
27
g
54
%
Vitamin A
 
19
IU
0
%
Vitamin C
 
0.5
mg
1
%
Calcium
 
16
mg
2
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Beef stew

Posted on by Leigh

Beef stew

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours 5 minutes
Servings: 4 people
Calories: 433kcal

Ingredients

  • 500 g beef stew meat cut into bite-sized pieces
  • 2 tbsp all-purpose flour
  • 2 tbsp vegetable oil
  • 1 onion chopped
  • 2 garlic cloves minced
  • 2 carrots peeled and sliced
  • 2 potatoes peeled and cubed
  • 200 g mushrooms sliced
  • 500 ml beef broth
  • 250 ml red wine (optional)
  • 2 bay leaves
  • 5-10 sprigs of fresh thyme (or 1 teaspoon of dried thyme)
  • salt and pepper to taste

Instructions

  • In a mixing bowl, combine the all-purpose flour with a pinch of salt and pepper. Dredge the pieces of stewing beef in the flour mixture until they are lightly coated.
  • Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef pieces and brown them on all sides. Work in batches if necessary to avoid overcrowding the pot. Remove the browned beef and set it aside.
  • In the same pot, add the chopped onion and minced garlic. Sauté for about 2-3 minutes, or until the onions become translucent.
  • Return the browned beef to the pot. Add the sliced carrots, diced potatoes, and sliced mushrooms. Stir everything together.
  • Pour in the beef broth and red wine (if using). These liquids should just about cover the ingredients in the pot. If not, you can add a bit more beef broth or water.
  • Add the bay leaves and fresh thyme (or dried thyme). Stir to combine.
  • Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through. Stir occasionally.
  • Season the stew with salt and pepper to taste. Remove the bay leaves and thyme sprigs if using fresh thyme.
  • Serve the beef stew hot, garnished with additional fresh thyme if desired.
    Enjoy your delicious beef stew! It's a comforting and hearty meal, perfect for colder days.
Nutrition Facts
Beef stew
Amount per Serving
Calories
433
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.05
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
4
g
Cholesterol
 
78
mg
26
%
Sodium
 
576
mg
25
%
Potassium
 
1338
mg
38
%
Carbohydrates
 
31
g
10
%
Fiber
 
4
g
17
%
Sugar
 
5
g
6
%
Protein
 
34
g
68
%
Vitamin A
 
5162
IU
103
%
Vitamin C
 
28
mg
34
%
Calcium
 
76
mg
8
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Shepherd’s pie

Posted on by Leigh

Shepherd's pie

Print Pin Rate
Course: Supper
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4 people
Calories: 659kcal

Ingredients

Filling

  • 500 g beef mince
  • 1 onion finely chopped
  • 2 carrots peeled and diced
  • 2 garlic cloves minced
  • 2 tbsp tomato paste
  • 1 tsp Worcestershire sauce
  • 200 ml beef or vegetable broth
  • 2 tbsp dried thyme
  • salt and pepper to taste
  • 200 g frozen peas (optional)

Mashed Potato Topping

  • 800 g potatoes peeled and diced
  • 50 g butter
  • 100 ml milk
  • salt and pepper to taste

Instructions

Prepare the Filling:

  • In a large pan, heat some olive oil over medium heat.
  • Add the chopped onions and carrots. Sauté for about 5 minutes until they start to soften.
  • Add the minced garlic and cook for an additional minute.
  • Add the ground lamb or beef and cook until browned, breaking it up with a spatula as it cooks.
  • Stir in the tomato paste and cook for another 2 minutes.
  • Pour in the beef or vegetable broth and Worcestershire sauce. Stir well.
  • Add the thyme, salt, and pepper. Allow the mixture to simmer for about 10-15 minutes until it thickens.
  • If using frozen peas, stir them into the filling mixture and cook for an additional 2-3 minutes.

Prepare the Mashed Potato Topping:

  • While the filling is simmering, place the diced potatoes in a large pot of salted water.
  • Bring the water to a boil and cook the potatoes until they are fork-tender, about 15-20 minutes.
  • Drain the potatoes and return them to the pot.
  • Add the butter and milk to the potatoes and mash them until smooth and creamy. Season with salt and pepper to taste.

Assemble and Bake:

  • Preheat your oven to 200°C (392°F).
  • Transfer the cooked filling to a baking dish and spread it evenly.
  • Spoon the mashed potatoes on top of the filling, spreading them out with a fork.
  • Create some texture on the potato topping with a fork.

Bake:

  • Place the baking dish in the preheated oven and bake for about 30 minutes or until the top is golden brown and the filling is bubbling.

Serve:

  • Let the Shepherd's Pie cool for a few minutes before serving. It pairs well with a side of steamed vegetables or a simple salad.
    Enjoy your homemade Shepherd's Pie!
Nutrition Facts
Shepherd's pie
Amount per Serving
Calories
659
% Daily Value*
Fat
 
37
g
57
%
Saturated Fat
 
17
g
106
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
14
g
Cholesterol
 
119
mg
40
%
Sodium
 
494
mg
21
%
Potassium
 
1598
mg
46
%
Carbohydrates
 
53
g
18
%
Fiber
 
10
g
42
%
Sugar
 
10
g
11
%
Protein
 
30
g
60
%
Vitamin A
 
6145
IU
123
%
Vitamin C
 
67
mg
81
%
Calcium
 
156
mg
16
%
Iron
 
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Potato salad

Posted on by Leigh

Potato salad

Print Pin Rate
Course: Side Dish
Prep Time: 10 minutes
Cook Time: 15 minutes
Refrigerate: 2 hours
Total Time: 2 hours 25 minutes
Servings: 6 people
Calories: 438kcal

Ingredients

  • 1 kg potatoes
  • 200 g mayonnaise
  • 100 g sour cream
  • 2 tbsp Dijon mustard
  • 1 small red onion finely chopped
  • 2 celery stalks finely chopped
  • 3 hard-boiled eggs chopped
  • 2 tbsp fresh parsley chopped
  • salt and pepper to taste

Instructions

Boil the Potatoes:

  • Wash and scrub the potatoes, leaving the skins on for extra texture and flavor.
  • Cut the potatoes into bite-sized chunks.
  • Place the potato chunks in a large pot, cover them with cold water, and add a pinch of salt.
  • Bring the water to a boil and cook the potatoes for about 10-15 minutes, or until they are fork-tender but not mushy.
  • Drain the potatoes and let them cool to room temperature.

Prepare the Dressing:

  • In a large mixing bowl, combine the mayonnaise, sour cream, white wine vinegar, and optional Dijon mustard.
  • Season the dressing with salt and pepper to taste.
  • Mix the dressing until it's well combined.

Assemble the Salad:

  • Once the potatoes have cooled, add them to the bowl with the dressing.
  • Add the chopped red onion, celery, hard-boiled eggs, and fresh parsley to the bowl as well.

Mix and Chill:

  • Gently fold all the ingredients together until the potatoes are evenly coated with the dressing and the other ingredients are well distributed.
  • Taste the salad and adjust the seasonings if needed by adding more salt, pepper, or vinegar.
  • Cover the bowl with plastic wrap or a lid and refrigerate for at least 1-2 hours before serving to allow the flavors to meld.

Serve:

  • Remove the potato salad from the refrigerator when you're ready to serve.
  • Garnish with extra chopped parsley if desired.
  • Enjoy your delicious homemade potato salad!
    This recipe should yield approximately 6-8 servings. Adjust the quantities to suit your needs.
Nutrition Facts
Potato salad
Amount per Serving
Calories
438
% Daily Value*
Fat
 
31
g
48
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
16
g
Monounsaturated Fat
 
8
g
Cholesterol
 
117
mg
39
%
Sodium
 
316
mg
14
%
Potassium
 
806
mg
23
%
Carbohydrates
 
32
g
11
%
Fiber
 
4
g
17
%
Sugar
 
3
g
3
%
Protein
 
8
g
16
%
Vitamin A
 
383
IU
8
%
Vitamin C
 
36
mg
44
%
Calcium
 
62
mg
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Mince wrap

Posted on by Leigh

Mince wrap

Print Pin Rate
Course: Supper
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 560kcal

Ingredients

Mince Filling

  • 500 g beef mince
  • 1 onion finely chopped
  • 2 garlic cloves minced
  • 1 red bell pepper thinly sliced
  • 1 green bell pepper thinly sliced
  • 1 carrot grated
  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • 1/2 tsp chili powder (adjust to taste
  • salt and black pepper to taste
  • 2 tbsp olive oil

Wrap

  • 4 large whole wheat tortillas or flatbreads
  • 200 g Greek yoghurt
  • fresh coriander leaves for garnish (optional)

Instructions

  • In a large skillet, heat the olive oil over medium-high heat.
  • Add the chopped onion and garlic, and sauté for 2-3 minutes until they start to soften and become fragrant.
  • Add the minced beef or chicken to the skillet and cook, breaking it apart with a wooden spoon, until it's browned and cooked through.
  • Add the diced red and green bell peppers, grated carrot, ground cumin, ground paprika, chili powder, salt, and black pepper to the skillet.
  • Stir well to combine all the ingredients.
  • Cook for another 5-7 minutes until the vegetables are tender and the spices are well incorporated into the meat.
  • Warm the whole wheat tortillas or flatbreads in a dry skillet or microwave for about 20 seconds to make them pliable.
  • Place a generous spoonful of the mince filling in the center of each tortilla.
  • Drizzle a spoonful of Greek yogurt over the mince filling in each tortilla.
  • If desired, sprinkle some fresh parsley or cilantro on top for extra flavor and color.
  • Fold in the sides of each tortilla and then roll it up from the bottom to create a wrap.
  • Secure the wraps with toothpicks if needed.
  • Serve the mince wraps immediately while they're still warm. You can serve them as is or with a side of salad.
    Enjoy your delicious mince wraps!
Nutrition Facts
Mince wrap
Amount per Serving
Calories
560
% Daily Value*
Fat
 
34
g
52
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
16
g
Cholesterol
 
92
mg
31
%
Sodium
 
292
mg
13
%
Potassium
 
641
mg
18
%
Carbohydrates
 
33
g
11
%
Fiber
 
5
g
21
%
Sugar
 
7
g
8
%
Protein
 
32
g
64
%
Vitamin A
 
3950
IU
79
%
Vitamin C
 
65
mg
79
%
Calcium
 
113
mg
11
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Fried rice with chicken

Posted on by Leigh

Fried rice with chicken

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 481kcal

Ingredients

Rice

  • 250 g long-grain white rice
  • 500 ml water
  • 1 tsp vegetable oil
  • 1/2 tsp salt

Chicken

  • 300 g boneless, skinless chicken breasts diced into small pieces
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp black pepper

Fried Rice

  • 2 tbsp vegetable oil
  • 2 garlic cloves minced
  • 1 small onion finely chopped
  • 100 g carrots diced
  • 100 g green peas
  • 2 large eggs beaten
  • 2 tbsp soy sauce
  • 1 tsp oyster sauce
  • salt and pepper to taste
  • 30 g chopped green onions (scallions) for garnish

Instructions

  • Rinse the rice in cold water until the water runs clear.
  • In a medium-sized saucepan, combine the rinsed rice, water, vegetable oil, and salt.
  • Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and the water is absorbed.
  • Remove from heat and let it sit, covered, for an additional 10 minutes. Fluff the rice with a fork and let it cool.
  • In a bowl, combine the diced chicken, soy sauce, sesame oil, and black pepper. Mix well and let it marinate for about 15 minutes.
  • Heat a large skillet or wok over medium-high heat and add 15 ml (1 tablespoon) of vegetable oil.
  • Add the marinated chicken and stir-fry until it's cooked through, about 5-6 minutes. Remove the cooked chicken from the pan and set it aside.
  • In the same skillet or wok, add the remaining 30 ml (2 tablespoons) of vegetable oil.
  • Add minced garlic and chopped onion. Stir-fry for 1-2 minutes until they become fragrant and slightly softened.
  • Add the diced carrots and green peas to the skillet and stir-fry for another 2-3 minutes until the vegetables are tender.
  • Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until they are cooked but still slightly runny.
  • Add the cooked rice and the previously cooked chicken back into the skillet with the vegetables and eggs. Stir everything together.
  • Pour soy sauce and oyster sauce (if using) over the fried rice. Stir well to evenly distribute the sauces.
  • Taste the fried rice and adjust the seasoning with salt and pepper as needed.
  • Cook for an additional 2-3 minutes, stirring continuously, until everything is heated through.
  • Garnish the chicken fried rice with chopped green onions (scallions).
  • This recipe serves approximately 4 people. Adjust the ingredients accordingly if you need to make more or less.
Nutrition Facts
Fried rice with chicken
Amount per Serving
Calories
481
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
4
g
Cholesterol
 
130
mg
43
%
Sodium
 
1250
mg
54
%
Potassium
 
621
mg
18
%
Carbohydrates
 
61
g
20
%
Fiber
 
4
g
17
%
Sugar
 
4
g
4
%
Protein
 
27
g
54
%
Vitamin A
 
4586
IU
92
%
Vitamin C
 
16
mg
19
%
Calcium
 
71
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chicken pesto pasta

Posted on by Leigh

Chicken pesto pasta

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 661kcal

Ingredients

  • 250 g penne pasta
  • 2 boneless, skinless chicken breast (about 200g each)
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 3 garlic cloves minced
  • 1 cup cherry tomatoes havled
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup pesto sauce
  • fresh basil leaves for garnish

Instructions

Cook the Pasta:

  • Bring a large pot of salted water to a boil.
  • Add the penne pasta and cook according to the package instructions until al dente.
  • Drain the pasta and set it aside.

Prepare the Chicken:

  • Season the chicken breasts with salt and black pepper on both sides.
  • Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
  • Add the chicken breasts and cook for about 5-7 minutes on each side, or until they are cooked through and no longer pink in the center.
  • Remove the chicken from the skillet and let it rest for a few minutes. Then, slice it into thin strips.

Make the Sauce:

  • In the same skillet, add the remaining 1 tablespoon of olive oil.
  • Add the minced garlic and cook for about 30 seconds until fragrant.
  • Stir in the halved cherry tomatoes and cook for another 2-3 minutes until they start to soften.
  • Pour in the chicken broth and heavy cream. Bring the mixture to a simmer and let it cook for 2-3 minutes, allowing it to thicken slightly.
  • Stir in the pesto sauce and grated Parmesan cheese, mixing until well combined.
  • Season the sauce with salt and black pepper to taste.

Combine:

  • Add the cooked pasta and sliced chicken to the skillet with the sauce.
  • Toss everything together until the pasta and chicken are well coated with the pesto sauce.
  • Cook for an additional 2-3 minutes until heated through.

Garnish and Serve:

  • Garnish the chicken pesto pasta with fresh basil leaves.
  • Serve hot, and enjoy your delicious meal!
    This recipe serves approximately 4 servings. Adjust the quantities accordingly if you need more or fewer servings.
Nutrition Facts
Chicken pesto pasta
Amount per Serving
Calories
661
% Daily Value*
Fat
 
37
g
57
%
Saturated Fat
 
13
g
81
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
9
g
Cholesterol
 
86
mg
29
%
Sodium
 
735
mg
32
%
Potassium
 
503
mg
14
%
Carbohydrates
 
54
g
18
%
Fiber
 
3
g
13
%
Sugar
 
5
g
6
%
Protein
 
27
g
54
%
Vitamin A
 
1447
IU
29
%
Vitamin C
 
11
mg
13
%
Calcium
 
216
mg
22
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chicken wrap

Posted on by Leigh

Chicken wrap

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 5 minutes
Marinate: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 416kcal

Ingredients

Chicken Marinade

  • 300 g boneless chicken breast sliced
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1 tsp garlic powder
  • salt and pepper to taste

Tzatziki Sauce

  • 150 g Greek yoghurt
  • 1/2 cucumber grated
  • 1 garlic clove minced
  • 1 tbsp fresh dill chopped
  • 1 tbsp fresh mint chopped
  • juice of 1/2 lemon
  • salt and pepper to taste

Wrap

  • 4 whole wheat tortillas
  • 1 red onion thinly sliced
  • 1 tomato diced
  • 1 cucumber thinly sliced
  • 1 cup lettuce shredded
  • 100 g feta cheese crumbled
  • olive oil for cooking

Instructions

  • In a bowl, combine the olive oil, ground cumin, paprika, garlic powder, salt, and pepper. Mix well to create the marinade.
  • Place the chicken strips in a separate bowl and pour the marinade over them. Toss to coat the chicken evenly. Cover the bowl and refrigerate for at least 20 minutes to marinate.
  • While the chicken is marinating, prepare the tzatziki sauce. In a bowl, combine the Greek yogurt, grated cucumber, minced garlic, chopped dill, chopped mint, lemon juice, salt, and pepper. Mix well and refrigerate until ready to use.
  • Heat a bit of olive oil in a skillet over medium-high heat. Add the marinated chicken strips and cook for about 4-5 minutes per side or until they are cooked through and have a nice browned exterior.
  • Warm the tortillas in a dry skillet or microwave for about 20 seconds to make them more pliable.
  • To assemble the wraps, spread a generous spoonful of tzatziki sauce onto each tortilla.
  • Add a portion of the cooked chicken strips to the center of each tortilla.
  • Top the chicken with sliced red onion, diced tomato, cucumber slices, shredded lettuce, and crumbled feta cheese.
  • Fold in the sides of the tortilla and then roll it up tightly, securing it with a toothpick if necessary.
  • Serve your delicious chicken wraps immediately, or you can wrap them in parchment paper or foil for a portable meal.
    Enjoy your homemade chicken wraps with a refreshing tzatziki sauce and a variety of fresh vegetables!
Nutrition Facts
Chicken wrap
Amount per Serving
Calories
416
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
7
g
Cholesterol
 
72
mg
24
%
Sodium
 
682
mg
30
%
Potassium
 
622
mg
18
%
Carbohydrates
 
33
g
11
%
Fiber
 
5
g
21
%
Sugar
 
8
g
9
%
Protein
 
29
g
58
%
Vitamin A
 
898
IU
18
%
Vitamin C
 
12
mg
15
%
Calcium
 
290
mg
29
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Spaghetti Bolognese

Posted on by Leigh

Spaghetti Bolognese

Print Pin Rate
Course: Supper
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 699kcal

Ingredients

  • 400 g beef mince
  • 1 medium onion finely chopped
  • 2 garlic cloves minced
  • 1 carrot finely chopped
  • 1 celery stalk finely chopped
  • 400 g canned crushed tomatoes
  • 200 ml red wine (optional)
  • 2 tbsp tomato paste
  • 2 tbsp olive oil
  • 1 tsp dried origanum
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp sugar
  • salt and black pepper to taste
  • 300 g spaghetti
  • grated Parmesan cheese for serving
  • fresh basil leaves for garnish (optional)

Instructions

  • Heat the olive oil in a large pan or skillet over medium heat.
  • Add the finely chopped onion, garlic, carrot, and celery. Cook for about 5 minutes, or until the vegetables are soft and the onion is translucent.
  • Add the ground beef to the pan and cook, breaking it apart with a spoon, until it's browned and no longer pink. This should take around 5-7 minutes.
  • Stir in the tomato paste and cook for another 2 minutes to enhance the flavor.
  • Pour in the red wine (if using) and cook for a few minutes until it reduces by about half.
  • Add the crushed tomatoes, beef broth, dried oregano, dried basil, dried thyme, sugar, salt, and black pepper. Stir well to combine.
  • Reduce the heat to low, cover the pan, and let the sauce simmer for about 30-45 minutes, stirring occasionally. The longer you simmer, the richer the flavor will become.
  • While the sauce is simmering, cook the spaghetti according to the package instructions until it's al dente. Drain and set aside.
  • Once the Bolognese sauce has simmered to your satisfaction, taste and adjust the seasoning as needed.
  • Serve the cooked spaghetti on plates and spoon the Bolognese sauce over the top. Garnish with freshly grated Parmesan cheese and, if desired, fresh basil leaves.
    Enjoy your homemade Spaghetti Bolognese!
Nutrition Facts
Spaghetti Bolognese
Amount per Serving
Calories
699
% Daily Value*
Fat
 
29
g
45
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
14
g
Cholesterol
 
71
mg
24
%
Sodium
 
283
mg
12
%
Potassium
 
982
mg
28
%
Carbohydrates
 
71
g
24
%
Fiber
 
6
g
25
%
Sugar
 
10
g
11
%
Protein
 
30
g
60
%
Vitamin A
 
2899
IU
58
%
Vitamin C
 
14
mg
17
%
Calcium
 
97
mg
10
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Teriyaki chicken

Posted on by Leigh

Teriyaki chicken

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 376kcal

Ingredients

  • 4 boneless chicken thighs cut into bite-sized pieces
  • 1/2 cup soy sauce
  • 1/4 cup mirin (sweet rice wine)
  • 1/4 ml sake (or white wine if unavailable)
  • 2 tbsp brown sugar
  • 1 tbsp vegetable oil
  • 1 tbsp sesame oil
  • 1 tsp ginger minced
  • 2 garlic cloves minced
  • Optional garnish: sesame seeds and chopped green onions

Instructions

  • In a mixing bowl, combine the soy sauce, mirin, sake (or white wine), brown sugar, minced garlic, and minced ginger. Stir until the sugar is completely dissolved.
  • Place the chicken breasts in a resealable plastic bag or a shallow dish.
  • Pour half of the teriyaki sauce mixture over the chicken. Reserve the other half for later.
  • Seal the bag (or cover the dish) and marinate the chicken in the refrigerator for at least 30 minutes. You can marinate it longer for more flavor, even up to 24 hours.
  • Heat a large skillet or pan over medium-high heat and add the vegetable oil and sesame oil.
  • Remove the chicken from the marinade and shake off any excess. Reserve the marinade.
  • Place the chicken in the hot skillet and cook for about 5-6 minutes on each side, or until the chicken is cooked through and has a nice caramelized exterior. You can baste the chicken with some of the reserved marinade while cooking for extra flavor.
  • While the chicken is cooking, pour the remaining reserved marinade into a small saucepan. Bring it to a boil, then reduce the heat and simmer for about 5-7 minutes until it thickens into a glaze. This will be your teriyaki sauce for drizzling over the chicken.
  • Once the chicken is cooked, remove it from the skillet and let it rest for a couple of minutes.
  • Slice the chicken into thin strips.
  • Serve the sliced teriyaki chicken over cooked rice or noodles. Drizzle the thickened teriyaki sauce over the top.
  • Garnish with sesame seeds and chopped green onions if desired.
    Enjoy your homemade teriyaki chicken!
Nutrition Facts
Teriyaki chicken
Amount per Serving
Calories
376
% Daily Value*
Fat
 
26
g
40
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
10
g
Cholesterol
 
111
mg
37
%
Sodium
 
1920
mg
83
%
Potassium
 
313
mg
9
%
Carbohydrates
 
15
g
5
%
Fiber
 
0.3
g
1
%
Sugar
 
10
g
11
%
Protein
 
22
g
44
%
Vitamin A
 
88
IU
2
%
Vitamin C
 
0.5
mg
1
%
Calcium
 
23
mg
2
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.