Weekly Feast Rush - FIVE Delicious Meals Over 7 Days How We Manage Cooking While Busy

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Sharing what we heat on busy days. These dishes, each, take at most 1 hour to put together and cook preps and fun recipes. Looking for a dinner idea, you're in the right place. Stay tuned for more! Enjoy.

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Recipes Details

1. Pumpkin/Squash Soup

Ingredients:

Squash or potatoes
1 Tsp oil
2 pinches of salt
1 Tbsp Chicken or veggie bouillon
1/2 medium onion
Leek
Celery
Water
2 Tbsp Milk
Bread for serving (white, garlic, sourdough or multigrain)

Instructions:

1. Wash, dry, peel and cut the squash into cubes
2. Heat oil in a pan (do not let it turn)
3. Add squash cubes, salt, onion, leek, and celery
4. Turn regularly while frying until contents become tender
5. Add water and let simmer for about 15 minutes
6. Blend the content with a hand grinder until everything is ground to a pulp
7. Add milk to the mixture and let simmer for an additional 5 minutes
8. Serve with bread of your choice

2. Sweet Potato Leaves (Yam Leaves)

Ingredients:

Sweet potato leaves
2Tbsp Vegetable oil or red palm oil
1/4 Red onions
2 Tbsp Poblano pepper
1/4 cup chopped tomatoes
Rice or fufu for serving

Instructions:

1. Cut off the hard part of the stems and discard
2. Cut the remaining leaves into medium-size bunches
3. Wash well and drain thoroughly to avoid pasting during cooking
4. Heat vegetable oil or red palm oil to searing heat
5. Add the drained leaves (be careful of oil splashes)
6. Turn the vegetables minimally to avoid crushing them into a paste
7. When stems are tender, add red (and green onions), poblano pepper, and tomatoes
8. Mix together and cook until tender
9. Serve on a bed of rice or with fufu

3. Okra (Gombo)

Ingredients:

3 cups of sliced Fresh okra
2Tbsp Red palm oil or vegetable oil
1/4 sliced onions
1/4 chopped tomatoes
Herbs of choice

Instructions:

1. Clean the okra and dry with paper towel
2. Cut the okra into rings or slices
3. Heat red palm oil or vegetable oil in a pan (do not allow the oil to turn)
4. Add the okra and cook until tender, turning regularly
5. Add onions, tomatoes, and herbs to the mix and stir
6. Continue cooking until everything is tender

4. Fried Mackerel and Pollock Roe

Ingredients:

Mackerel, gutted and scaled
Pollock roe
Turmeric
Black pepper
Salt
Creole seasoning
Chopped rosemary
Oil for frying

Instructions:

1. Clean the fish thoroughly and remove any residual guts
2. Let the fish drain and dry
3. Season with turmeric, black pepper, salt, Creole seasoning, and chopped rosemary
4. Fry the fish until crunchy and the roe until golden
5. Serve with vegetables like sweet potato leaves or okra
6. Note: Consider frying outside as the fish may have a strong smell

5. Baked Chicken and Potatoes

Ingredients:

Chicken thighs
1.5 Tbsp Bouillon
1Tsp Garlic
1/3 sliced onion
4 red potatoes
pinch Rosemary
pinch Thyme
1/2 Tsp Black pepper
1 Tbsp White pepper
2 Tsp Parsley flakes
1 Tsp Paprika
1 Tsp Pepper flakes
1 Orange ( 1/2 for juice and other 1/2 for garnishing)
Arugula for serving
Mustard seed dressing (optional)

Instructions:

1. Wash and drain chicken thighs
2. Cook chicken for 15 minutes with bouillon, garlic, and onion
3. Meanwhile, wash potatoes, dry with paper towel, and cut into pieces
4. Remove cooked chicken and drain in a colander
5. Prepare marinade: rosemary, thyme, black pepper, white pepper, parsley flakes, paprika, pepper flakes
6. Slice half an orange thinly and juice the remaining half into the marinade
7. Add chicken and potatoes to the marinade and mix well
8. Transfer to a baking pan and cover with aluminum foil
9. Bake for 30 minutes at 400°F
10. Remove foil and bake for another 20 minutes at 400°F
11. Serve with arugula salad, optionally with mustard seed dressing

6. Boiled Eggs with Sauce

Ingredients:

6-8 eggs
3 Tbsp cooking oil
3 Tbsp crushed onions
1/2 cup crushed tomatoes
2Tbsp tomato paste
1 Tsp Garlic
1 Tsp Dijon mustard
Bell pepper - optional
2 pinches of Paprika
Water

Instructions:

1. Boil eggs for 10 minutes
2. Soak cooked eggs in cold water for 1-2 minutes, then peel
3. In a pan with hot oil, add crushed onions and tomatoes and cook for about 5 minutes
4. Add tomato paste, garlic, Dijon mustard, bell pepper, and a pinch of paprika; cook for 1 minute
5. Add a bit of water and cook for 2 minutes
6. Cut the eggs in half and add to the sauce
7. Let the sauce cook for 5 minutes or until fully cooked



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