When it’s that annoying time of day again when you have to try and work out what to cook for dinner, come and visit our What’s 4 Dinner page and get some inspiration from our quick & easy recipes to take the headaches out of getting dinner ready.

Creamy Chicken Pasta

Prep Time: 10 mins  Cooking Time: 10 mins

From The Book Brothers,

Easy Recipes On The Table in 20 Minutes

INGREDIENTS

1 tablespoon butter

50g chicken breast fillers, thinly sliced

1 clove garlic, crushed

Small bunch chives, chopped

Salt to taste

½ cup fresh parsley, finely chopped

300 ml cream

Sprinkle of pepper

250g penne, cooked

METHOD
Heat half the butter on medium heat in a frying pan. Add the chicken breast fillets, garlic, chopped chives and a little salt.

Cover and cook for 4 minutes, stirring occasionally. Add the remaining butter, parsley, cream, pepper and finally the hot cooked pasta. Stir through to combine.

Hearty Stew

Prep Time: 10 mins  Cooking Time: 2 hours 10 minutes

INGREDIENTS

1kg stewing steak, cubed

2 tablespoons plain flour

2 teaspoons sugar

3 onions, sliced

1 teaspoon crushed garlic

200g lean bacon, finely chopped

1 tablespoon olive oil

1 tablespoon Worcestershire sauce

2 tablespoons malt vinegar

300g tomato salsa

Salt and Pepper to taste

METHOD

Coat the stewing steak in flour and sugar and set aside.

In a large heavy based frying pan, fry the onions, garlic and bacon in the olive oil until softened. Add the steak and cook for a few minutes to seal in the flavour.

Add the rest of the ingredients , season to taste and simmer for 2 hours.

Easy Chicken Stir-fry

From The Book Brothers,

Easy Recipes On The Table in 20 Minutes

Prep Time: 5 mins  Cooking Time: 10 minutes

INGREDIENTS

300g chicken breast fillets

1 tablespoon sweet chilli sauce

1 tablespoon hoisin sauce

1 tablespoon soy sauce

½ teaspoon chilli flakes

1 red capsicum, diced

1 green capsicum, diced

6 shallots diced

1 head broccoli, separated into florets

METHOD

Thinly slice the chicken breast fillets. Heat a drying pan, add the sweet chilli sauce, hoisin sauce, soy sauce and chilli flakes and stir well.

When the sauce begins to bubble add the chicken fillets and stir to combine. Cook for 2 minutes then add the vegetables and stir fry. Cover and cook for another 3 minutes, stirring regularly. Serve with boiled rice.

Spinach and Ricotta Cannelloni

From The Book Brothers The Cooking Book

1000 favourite everyday recipes. Step by Step sequences for key techniques

Prep 25 mins Cooking 35 mins

INGREDIENTS

450g cooked spinach

250g ricotta cheese

1 egg, beaten

60g Parmesan cheese, grated

Pinch of freshly ground nutmeg

Salt and pepper to taste

16 cannelloni tubes

1 quantity of béchamel sauce

For Napoli sauce

1 tbsp extra virgin olive oil

1 small red onion, finely chopped

1 celery stick, finely chopped

2 garlic cloves, crushed

450g can chopped tomatoes

75ml vegetable stock

Handful of basil leaves, torn

METHOD

Drain the spinach well, press out any extra water then chop roughly. Put the ricotta in a bowl and mix in the beaten egg and half the parmesan. Add the spinach, mix then season to taste with nutmeg, salt and pepper. Spoon the filling into the cannelloni tubes and place them in a lightly oiled baking dish.

To make the Napoli Sauce, heat the oil in a saucepan and gently cook the onion for 5-6 mins or beginning to soften. Add the celery and garlic cook for 2 mins, then stir in the tomatoes and stock and simmer for 15 mins or until vegetables are soft and the sauce has reduced a little. Stir in the basil.

Preheat the oven to 190C. Pour the béchamel sauce over the cannelloni tubes then spoon on the Napoli sauce on top. Sprinkle over the remaining Parmesan. Baked for 35mins or until the top is golden and bubbling and the cannelloni is cooked.

EASY BACON PIZZA
From The Book Brothers (Brenda Kitchen’s Easy Recipes On the Table)

Preparation Time: 10 mins Cooking Time: 10 mins

GRAB IT NOW FOR ONLY $14.95!

INGREDIENTS:

2 Cloves garlic, crushed

1 Red capsicum, finely sliced

1 Large onion, finely sliced

200g button mushrooms, sliced

½ cup extra virgin olive oil

100g bacon, chopped

½ cup basil, chopped

6 Small Lebanese flatbreads

50g Parmesan cheese, grated

100g Cheddar cheese, grated

Sprinkle of oregano leaves

Salt & pepper to taste

METHOD:

1.   Preheat the oven to 200ºC

2.   Combine the garlic, capsicum, onion, mushrooms, olive oil, bacon, chilli flakes, basil and tomato in a covered container.  Refrigerate for 10 minutes to marinate the vegetables

3.   Spray a little olive oil onto each Lebanese bread base.  Top with marinated vegetables and sprinkle with the combined cheeses and oregano leaves.  Season to taste.  Bake for 8-10 minutes then serve hot from the oven.

BEEF STROGANOFF

From Megan S, Hamilton, VIC 

INGREDIENTS:

·       1 1/2 tablespoons olive oil

·       1 onion, halved, thinly sliced

·       250g button mushrooms, sliced

·       1/2 cup plain flour

·       700g lean beef stir-fry strips  

·       1 cup reduced-salt beef stock

·       2 tablespoons Worcestershire sauce

·       2 tablespoons light sour cream

·       300g cooked rice, to serve

·       steamed green beans, to serve

METHOD:

1.   Heat 2 teaspoons of oil in a large non-stick frying pan over medium heat. Add onion. Cook for 3 minutes. Increase heat to high. Add mushrooms. Cook for 4 minutes, or until tender. Set aside.

2.   Place flour, and salt and pepper into a shallow dish. Lightly coat beef strips in flour. Add 2 teaspoons of oil to frying pan. Add half the beef. Cook over high heat until meat is browned, shaking pan to turn meat. Remove. Repeat with remaining beef and oil.

3.   Return beef, onion and mushrooms to frying pan. Add stock and Worcestershire sauce. Bring to the boil. Reduce heat to medium-low. Simmer for 8 minutes, or until sauce has thickened slightly. Season with salt and pepper. Remove from heat. Stir through sour cream.

4.   Spoon pasta onto plates. Spoon over stroganoff. Serve with steamed green beans.

EASY CHINESE CHICKEN

From The Book Brothers (Slow Cooker Amazing Meals with Minimum Effort)

Preparation Time: 5 mins Cooking Time: 4 hours

GRAB IT NOW FOR ONLY $9.95!

 INGREDIENTS:

2 tsp grated fresh root ginger

4 garlic cloves, finely chopped

150ml Chinese rice wine or medium dry sherry

2 tbsp dark soy sauce

1 tsp sesame oil

4 skinless chicken thighs or drumsticks

Shredded spring onions, to garnish

METHOD:

1.   Mix together the ginger, garlic, rice wine, soy sauce and sesame oil in a bowl and stir in 5 tablespoons water.  Place the chicken in a saucepan, add the spice mixture and bring to the boil

2.   Transfer to the slow cooker, cover and cook on low for 4 hours, or until the chicken is tender and cooked through.

3.   Transfer the chicken to warm plates and serve garnished with shredded spring onions

COOKS TIP

Serve the chicken with plain boiled rice or egg noodles.

MIKE’S FISH WITH COCONUT BEER BATTER

From Mike, Manilla, NSW

INGREDIENTS:
- 1 cup plain flour
- 1 1/4 cups beer
- 4 heaped tbs. desiccatedcoconut
- 1 kg small to medium white fish fillets
- extra plain flour for coating
- oil for deep frying

METHOD:
Sift flour into a large bowl, stir in beer (or blend) until smooth.

So much depends on the quality and age of the flour so it is difficult to be precise here but add more flour or beer in small lots until you are satisfied with the consistency.

Add coconut and stir.

Heat a deep pan of light cooking oil (canola oil is good) until a small 'tester' piece of bread rises and sizzles.

Dip fish into extra flour, shake off excess, put fish into batter, again shake off excess and slide into hot oil. Cook until light, golden brown.

DIPPING SAUCE:
Any favorite will do but this works well:
- 1/3rd cup combination sour cream/pure cream, in whatever proportions you like
- 1/3rd cup good mayo
- 2 gherkins, finely chopped
- 2 spring onions, finely chopped
- a finely chopped pickled onion or a few capers
- a tbs of FRESH herbs (chives and Italian parsley are good)
- a dash of chilli powder, if liked
- a few fine gratings of lime or lemon zest, if liked
- combine all

SPANISH OMELET

From The Book Brothers (Popular Potatoes)

For 2 Servings:

INGREDIENTS:

3 Large waxy or all purpose potatoes (about 600g)

3 Tbsp oil

2 Large eggs

½ Tsp Salt

METHOD:

1.   Scrub and cut the potatoes into cubes

2.   Heat the oil a smallish non-stick frypan, then tip in the potatoes.  Cover and cook until tender, about 5-10mins (the potatoes need not brown).

3.   Beat the eggs and salt with a fork.  Tip the cooked potatoes into the beaten egg, then tip the mixture back into the hot pan after adding a dribble of extra oil.

4.   Cook uncovered, tilting the pan occasionally, until the omelet is nearly set.  Slide it from the pan onto a plate, and flip it back into the pan to brown the uncooked side.

Serve the omelet alone or with salad vegetables.

NOTE: The omelet works best when the mixture almost fills the pan it is made in.

THAI GREEN CHICKEN CURRY

From The Book Brothers (The Cooking Book by DK pg 288)

INGREDIENTS:

1 tbsp olive oil

4 tsp shop-brought Thai Red Curry Paste or green curry paste (use more paste for a spicier sauce)

4 skinless boneless chicken breasts, cut into bite-sized pieces

2 tbsp light soy sauce

400ml can coconut milk

175g open-cap mushrooms chopped

6 spring onions trimmed with green part cut into 5mm slices

Salt and freshly ground black pepper

Chopped coriander to garnish

METHOD:

1.   Heat the oil in a large frying pan over a medium heat, add the curry paste and stir.  Add the chicken and stir fry for 2 minutes, or until lightly browned.

2.   Pour in the soy sauce and coconut milk and bring to the boil, stirring.  Lower the heat, stir in the mushrooms and most of the spring onions and season with salt and pepper to taste, then simmer for about 8 minutes or until the chicken is tender and cooked through.

3.   Serve Hot, garnish with coriander and the remaining sliced spring onions.

Good with boiled or steamed long-grain rice or plain noodles.

Great Meatloaf
From Antonietta

INGREDIENTS:

1kg of good mince meat

1 chopped onion

1 clove of garlic

2 tbsp of tomato paste

1/4cup water

1 cup of breadcrumbs

4 eggs

1 tsp of thyme

Salt and pepper

METHOD:

Mix together, place in greased loaf tin, in oven until cooked. 

180 degrees for about an hour.

Quick & Easy Sweet Soy Stir Fry
From Nikki C

INGREDIENTS:
400gm of Sliced Beef

1 Sliced Onion

½ Cup of Brown Sugar

½ Cup of Soy Sauce

2 tbsp Sweet Chili Sauce

1 Cup of Mushrooms

1 Cup of Snow Peas

(any extra vegetables you would like to add)

METHOD:

Brown beef and onions, add soy sauce, sweet chili sauce and brown sugar and bring to boil. 
Add mushrooms, snow peas and any other vegetables you would like to add and simmer for 10 minutes.

Serve with Rice or noodles

Scalloped Potatoes with Tuna
From The Book Brothers (Popular Potatoes by Simon & Alison Holst pg 75)

INGREDIENTS:

1kg floury or all purpose potatoes, scrubbed

2 Medium onions, diced

1 x 220g can tuna, drained and flaked

250g sour cream

½ Cup of Milk

37g packet onion or bacon and onion soup mix

1 Cup Grated Cheese

Pinch of paprika to dust

METHOD:

1.      Cut the scrubbed potatoes into 2-3cm thick slice

2.      Thoroughly coat the bowl of the slow cooker or a shallow casserole dish with non-stick spray. 
      Sprinkle half the diced onion into the bowl.  Cover with half the sliced potatoes, then crumble over
      the tuna.  Sprinkle in the remaining onion and arrange the rest of the potato in another layer on top.

3.      Combine the sour cream, milk and soup mix in a small bowl.  Pour evenly over the layered potato mixture,
      then sprinkle the top with the grated cheese and dust lightly with paprika.

To Cook in a slow cooker: Set the slow cooker to HIGH and cook for 4-5hours

To Cook conventionally: Preheat oven to 220C.  Cover the casserole dish  (use the lid or a sheet of foil folded
loosely over the edges) and bake for 30 minutes.  Uncover and bake for a further 30 minutes until the cheesy
topping is evenly golden brown and the potatoes in the centre are tender.

Did you know that potatoes have been given the Heart Foundation’s tick of approval?  
For heart health, watch that you don’t add too much fat or salt to your potatoes.

2 Minute Noodle Special

From Tracey

INGREDIENTS:

Packet of 2 minute noodles (1 pk per person you are cooking for)

1 Cup of Frozen Vegetables (1 Cup per person you are cooking for)

METHOD:

1.   Cook the 2 minute noodles

2.   Cook the frozen Vegetables

3.   Mix 2 minute noodles, 2 minute noodle seasoning sachet and vegetables into and bowl and serve (For extra flavour add a splash of sweet chili sauce or soy sauce)

If you have some quick and easy dinner recipes to share with everyone or would like to vote for your favourite recipe, please email us at whats4dinner@thebookbrothers.com.au