Weekly Meals
Meals I made this week
Gastro World Digest offers free weekly recipes that have been curated and tested by Tway, a chef and content creator. Recipes will always be free, along with useful tips and links to help you master the recipe. If you’re down for free recipes, why not subscribe? (:
Hey Gastronomers, my apologies for slacking on here & thanks for tuning back in ❤️🔥
I recently just did a full fridge stock because it was embarrassingly empty ( ya’ll weren’t the only thing I neglected lol). I traveled quite a bit in January and February so every time that I was home it was just easier to order out because I felt like my groceries would go bad, BUT I am making it a goal to stay my ass at home.
I need a HARD reset. I’m such a routine person, I loveeeee my routine and being away from home has really thrown me off, so I am staying home.
Here are some meals that I made this past week with the items that I got from my grocery run. If you haven’t seen the fridge restock you can watch it here , there are some useful tips in there! I’m hoping that these recipes will inspire you to cook at home this week.
ps. In that video I showed that I wrote down a menu for my week but I absolutely did not stick to it because life happens and plans come up, so don’t be too rigid with your planning, the menu is to help you not mindlessly grab things at the store, but be creative with the food that you got, it’s a way to really improve your cooking skills (:
Honey Soy Glazed Chicken Bowl
Ingredients
Chicken Thighs (4)
oyster sauce (1 tablespoon)
soy sauce ( 2 tablespoons)
apple cider vinegar (2 tablespoons)
honey (3 tablespoons
cayenne (a dash.. but also optional if you don’t like spice)
chilli flakes ( as much as you want )
Directions
Preheat the oven to 400 degrees
Sear the chicken thighs skin side down for 2 minutes on high heat to form a nice crust, flip it over and cook it on high heat for another 2 and place it in the oven for 5-6 minutes.
While the chicken is in the oven make the glaze by combining oyster sauce ( 1 tablespoons), soy sauce (2 tablespoons), apple cider vinegar (2 tablespoons), honey (3 tablespoons), cayenne and chilli flakes together.
Take the chicken out from the oven and pour the glaze right on top, let the glaze thicken up by cooking it on medium for about 2 minutes. Check the internal temp of your chicken!!!!! (it should reach 160 degrees Fahrenheit)
Plate your chicken on top of your rice, brush the extra glaze on top, serve with your fave veggies. Mine is broccolini at the moment.
EAT UP! :D
Basil Sausage Fried Rice
Ingredients
Broccolini (4 stems)
Chicken Apple sausage (2)
Thai basil (3 stems)
Eggs (2)
Refrigerated rice ( 2 cups)
Sriracha (3 tablespoons)
Soy sauce (3 tablespoons)
Sesame oil (1 teaspoon)
MSG (a dash- optional… if you aint scurdddd)
Green onions (garnish)
Cilantro (garnish)
Black pepper (garnish)
Directions
Chop the broccolini and chicken apple sausage into bite sized pieces, pluck the leaves off of the basil stems & scramble the eggs together (add a little fish sauce for extra flavor - optional)
Mix together the sriracha, soy sauce and sesame oil and set aside.
Add enough oil to cover the pan and heat it up on medium heat. Shallow fry the basil leaves and take it out when it starts to stiffen up. Set it aside.
Turn the heat up to high and add the sausage, cook the sausage until it has a nice char then add the broccolini. Cook both on high heat for about a minute then add the rice and make sure to really break up the clumps.
Pour the sriracha and soy sauce mixture to the rice, toss it and make sure every grain of rice is covered (NO WHITE RICE ALLOWED 😤) Cook it on high heat for 2 minutes so the moisture has time to evaporate, this is key to good fried rice, we want crispy pieces of rice.
Create a space by moving the rice to the side, pour the eggs in and constantly stir it within that space to cook it and then mix it with the rest of the rice. Let it cook on high for another 2-3 minutes, tossing occasionally.
Add the basil leaves back in, a dash of MSG. Turn off the heat and garnish with freshly cracked black pepper, green onions and cilantro.
EAT UP!
Rotisserie Chicken Salad
Ingredients
Rommain Lettuce ( 3 cups)
Rotisserie Chicken (1 cup)
Persian cucumbers (1)
Tangerines (1)
Wonton strips
Green Onions
Cilantro
Salt (a pinch)
Directions
Throw everything in a bowl and tossssss
EAT UP LOL
KB Smoothie
Green apple (1)
Blueberries (1/2 cup)
Kale (3 branches)
Honey (1 tablespoon)
Milk (oat or whatever liquid you prefer) (1/2 cup… play with this..I didn’t really measure lol)
Directions
Blend everything in a blender
DRINK UP
Rotisserie Chicken Spring Roll & Spicy Tahini Dipping sauce
Ingredients
For spring rolls
Rice Paper (this is the brand I used)
Rotisserie chicken
Persian Cucumbers
Rommain Lettuce
Wonton strips
For Sauce
Tahini ( 2 tablespoons)
Fly By Jing Zhong Sauce ( 2 tablespoons )
Honey ( 2 tablespoons )
Lemon Juice ( 2 tablespoons )
Crispy Shallots (a sprinkle)
Water ( 4 tablespoons .. play around with this because it depends on what consistency you like.
Directions
For Spring Rolls
Wet the rice paper then lay down the ingredients in this order - romaine lettuce, cucumbers, rotisserie chicken & wonton strips.
Start folding the bottom up like you’re rolling a burrito, tuck in the sides and continue the roll until it’s done.
For sauce
Combine everything & dassss it lol
I hope that you walk away from this post with some inspiration. Subscribe for more recipes.