weekday recipes

Do right by pasta night by whipping up our best-ever, 30-minute carbonara recipe!

Pasta Carbonara (The Best)

lb (115 g) pancetta, diced (see note)

olive oil

tsp black peppercorns,

lb (225 g) spaghettoni

(75 g) Parmesan cheese, finely grated

(75 g) Pecorino cheese, finely grated

In a large skillet over medium-high heat, brown the pancetta in the oil. Add the pepper and cook 1 minute longer. Set the pancetta aside, leaving the cooking fat in the skillet.

In a pot of lightly salted water, cook the pasta for 5 minutes or until slightly tender but still firm at the centre. Reserve 1½ cups (375 ml) of the pasta cooking water. Drain the pasta.

In a bowl, combine the egg yolks with both cheeses and ¼ cup (60 ml) of the pasta cooking water. Set aside.

Meanwhile, in the same large skillet you used to cook the pancetta, continue to cook the pasta with 1/2 cup (125 ml) of the pasta cooking water, stirring constantly, until al dente and the liquid has evaporated. Add more pasta cooking water if it evaporates before the pasta is properly cooked.

Off the heat, add the egg yolk mixture and the pancetta to the pasta. Stir continuously to prevent the eggs from coagulating. Add more pasta cooking water to thin out the sauce as needed. Serve immediately. Generously season with pepper.

https://cdn.jwplayer.com/v2/media/1efLAsFj

Simple Steps for Perfect Pasta

Looking for a dinner idea the whole family will enjoy? This vegetarian recipe is sure to please!

Brown Rice with Lentils and Caramelized Onions

(90 g) quinoa,

(750 ml) mushroom or vegetable broth

garlic cloves, chopped

cardamom pods (optional)

1 stick, 1 ¼ inch (3 cm) long

½ tsp ground turmeric

onions,

(14 oz/398 ml) brown lentils, rinsed and drained

(125 ml) plain Greek yogurt

tsp cumin

(10 g) cilantro, finely chopped

Lemon wedges,

In a pot, combine the rice, quinoa, broth, 1 tbsp (15 ml) of the oil, garlic, cardamom, cinnamon and turmeric. Season with salt and pepper. Bring to a boil. Cover and simmer over low heat for 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Remove the cardamom pods and cinnamon stick.

Meanwhile, in a large skillet over high heat, brown the onions in the remaining oil, stirring very frequently, until nicely golden, about 10 minutes. Set aside. 

Stir the lentils into the rice mixture. Transfer to a large serving dish. Top with the caramelized onions and yogurt. Sprinkle with the cumin and cilantro. Serve with lemon wedges.

It is very tasteful and the cilantro really brings up the flavor of the dish. I liked it a lot

https://cdn.jwplayer.com/v2/media/fOtI1lbA

Garlic: remove the sprout or not?

This weeknight, budget-friendly pasta dish with fresh tomatoes and salty, nutty pecorino will be a dinnertime hit!

Spaghetti with Pecorino and Fresh Tomatoes

tomatoes

(100 g) fresh bread, cubed

garlic clove, chopped

lb (450 g) spaghetti

(70 g) Pecorino cheese,

oregano

¼ tsp red pepper flakes

(10 g) basil leaves

On a work surface, dice 1 of the tomatoes. Set aside in a bowl. Grate the remaining tomatoes into a large bowl. Compost any skin that does not get grated.

In a small food processor, pulse the bread until the texture of fine breadcrumbs.

In a skillet over medium-high heat, brown the garlic in half of the oil for a few seconds. Add the bread and cook for 5 minutes or until golden. Season with salt and pepper. Let cool.

Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Reserve ½ cup (125 ml) of the cooking water. Drain the pasta.

Add the cheese, egg yolks, oregano and red pepper flakes to the bowl of grated tomatoes. Season with salt and pepper. Whisk in the hot pasta cooking water.

Off the heat, return the pasta to the pot. Add the Pecorino sauce, diced tomato and remaining oil. Toss to coat the pasta in the sauce. Cook over low heat to thicken the sauce, if necessary.

Serve the pasta in shallow bowls. Garnish with the garlic breadcrumbs, basil and Pecorino.

delicious pasta ! this taste like childood Thank yuo Ricky :)

Spanish sausage and sweet smoked paprika flavour this basmati one-pan storecupboard supper with olives and cherry tomatoes

Tomato & chorizo rice

pack small cooking chorizo sausages, halved lengthways

onion

garlic

tsp sweet smoked paprika

basmati rice

chicken stock (or gluten-free alternative)

peppers

cherry tomato

Heat a large frying pan on a medium-high heat. Add the sliced chorizo halves, cut-side down, and cook until the oil starts to come out and they begin to crisp at the edges.

Tip the onion and garlic into the pan with the chorizo slices, and cook for a few mins more. Stir in the paprika and rice, mix well so that all the grains are coated, then pour in the hot chicken stock and add the roasted peppers. Stir everything, then cover the pan with a lid and cook for 5 mins.

Stir in the tomatoes and olives, and cook 8-10 mins more until the rice is tender and the liquid has been absorbed into it.

Ramen Noodle and Beef Soup

green onions, chopped (white and green parts separated)

garlic,

tbsp finely chopped fresh ginger

tsp red pepper flakes (or sambal oelek)

beef broth

(500 ml) water

potato,

tbsp (15 ml) fish sauce

tbsp (15 ml) soy sauce

225 g ramen-style noodles

sirloin steak, about 9 oz (250 g)

Bean sprouts,

Chopped fresh cilantro,

Lime wedges (optional)

In a saucepan over medium heat, soften the white parts of the onions, the garlic, ginger and red pepper flakes in 2 tbsp (30 ml) of the oil. Add the broth, water, sweet potato, fish sauce and soy sauce. Bring to a boil and simmer for 10 minutes or until the sweet potato is tender. Adjust the seasoning.

Add the noodles and cook for 3 minutes or until tender. Add broth, if needed.

Meanwhile, in a skillet over high heat, brown the steak on both sides in the remaining oil until the desired doneness. Season with salt and pepper. Let rest for 5 minutes on a work surface, and then slice.

Ladle the soup into bowls. Garnish with the meat, bean sprouts, the green parts of the onions and the cilantro. Serve with lime wedges, if desired.

This is disappointing. Very confused. Not Ramen at all. Ratio of noodles to broth is wrong. Clashing flavours. A waste of ingredients.

This was delicious and made even easier by gently simmering filet slices in the broth to cook. Added a touch of ramen seasoning for a bit more flavor. Loved the addition of sweet potato; my new favorite way of eating the root vegetable.

This recipe totally rocks. The sweet potato in it surprised everyone - great touch. Added some bok choy and jammy eggs on it for some extra toppings. We all really enjoyed the broth and recipe in all.

This recipe was outstanding. Easy to make. Great taste!

This is the first time we have ever made ramen. This is a delicious and easy recipe to follow. The best part - Even my picky eater loved it!

Hamburger Steak with Onions

(40 g) panko breadcrumbs

¼ cup (60 ml) milk

½ lb (675 g) medium-lean ground beef

eggs, beaten

½ tsp sweet smoked paprika

tsp black pepper

tbsp butter

onions, thinly sliced

tbsp (30 ml) apple cider vinegar

tbsp dark toasted flour (see note)

Worcestershire sauce

tbsp (15 ml) prepared mustard

In a large bowl, combine the breadcrumbs and milk. Let soak for 2 minutes. Add the meat, eggs, paprika and half of the pepper. Season with salt. With your hands, mix well to combine. Form into 8 patties.

In a large skillet over medium-high heat, brown half of the patties at a time in the butter, about 6 to 8 minutes. Season with salt and pepper. Set aside on a plate.

In the same skillet over medium heat, brown the onions for 5 minutes in the fat left over from the patties. Deglaze with the vinegar and let reduce until almost dry. While whisking, add the broth, flour, Worcestershire sauce and the remaining pepper. Bring to a boil and simmer over medium heat until the sauce thickens, stirring occasionally. Remove from the heat and whisk in the mustard. Return the meat to the skillet and cook for another 2 minutes or until the patties are cooked through. Adjust the seasoning.

Serve the hamburger steaks with the sauce and steamed or mashed potatoes, if desired.

Je la fais régulièrement, recette gagnante!!!

Succulent repas ce soir. Merci Ricardo & équipe, et certainement à refaire...

Les boulettes de viande sont excellente pour faire plus court j'utilise la sauce en sachet st Hubert aux champignons ou oignons .Vraiment délicieux...

Bonne recette faite avec deux tasses de PVT formé en croquettes et quelques ajustements pour que la croquette se tienne bien.  La sauce est très goûteuse.

Très bon.  Un goût un peu trop vinaigré m’inquiétait un peu mais si on laisse le vinaigre de cidre réduire à sec comme indiqué dans la troisième étape, c’est parfait.  Vraiment délicieux.  À refaire.

Mon mari me demandais s'il y en avait assez pour un autre repas

Galettes tendres et moelleuse et sauce aux oignons très réussies. Attention au paprika fumé :  il est 'envahissant' et supplante toutes les autres saveurs.

Mon chum a adoré! Moi, qui n'est pas une fan du boeuf haché, aussi!!

Vraiment très bon. La viande est légère et juteuse et la sauce....wow!

Avec une bonne purée de pommes de terre.

Merci Ricardo

Pork and Broccoli Stir-Fry 

(125 chicken broth

(60 ml) hoisin sauce

tbsp (30 ml) soy sauce

tbsp (30 ml) rice vinegar

tbsp (30 ml) honey

cornstarch

tbsp (30 ml) peanut oil

pork

green onions, thinly sliced (white and green parts separate)

tsp red pepper flakes

1 broccoli, the tops

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In a bowl, whisk together all the ingredients. Set aside.

Sauce

In a wok, heat the oil over high heat. Stir-fry the meat, the white parts of the onions, garlic and pepper flakes for 4 minutes. Remove from the wok and set aside.

In the same wok, stir-fry the broccoli for 1 minute, adding more oil if needed. Add the sauce. Bring to a boil while stirring. Simmer until the broccoli is crisp-tender. Add the meat and continue cooking until heated through. Adjust the seasoning. Sprinkle with the green parts of the onions.

Stir-Fry

Vraiment bon! 
Je suis végétarienne alirs j’ai remplacé le porc par du tofu fris et clest vraiment vraiment bon

J’ai remplacé les brocolis par du chou-fleur Excellent.peut-on me dire combien de calories pour cette recette?
Merci

Je dirais 10/10 je préfère toutefois la viande plus rosée
Merci

Très bonne recette.  J'y ai ajouté des carottes et du poivron rouge.  C'était délicieux.

Toute la famille a adoré cette recette!!! J’ajouterai des piments la prochaine fois pour avoir plus de légumes. Merci!

Délicieux! Simple! Rapide! Nutritif! Peu couteux! A faire et refaire.

Très bonne recette. La sauce est très bonne. La prochaine fois, je vais ajouter d’autres légumes. FT

Moi je l'adore mais je le fait avec du poulet, sa fait toute la différence

Je vais réessayer en changeant la sauce... et la viande (:-)) Je crois que je n'aime tout simplement plus le porc. Mon fils a adoré il donne 4/5

Très bon. Une bonne façon d'écouler ses restants.

https://cdn.jwplayer.com/v2/media/mFAFwd8g

Pork and Broccoli Stir-Fry

Pâté Chinois (Shepherd’s Pie)

(55 g) butter, approximately

(125 ml) milk, approximately

onion, finely chopped

beef

(19 oz/540 ml) creamed corn

Paprika,

parsley,

In a large pot of salted water, cook the potatoes until very tender. Drain.

With a masher, coarsely crush the potatoes with at least 2 tbsp of the butter. With an electric mixer, purée with the milk. Season with salt and pepper. Set aside.

With the rack in the middle position, preheat the oven to 375°F (190°C).

In a large skillet, brown the onion in the remaining butter. Add the meat and cook until golden brown. Season with salt and pepper. Remove from the heat.

Lightly press the meat into the bottom of an 8-inch (20 cm) square baking dish. Cover with the corn and the mashed potatoes. Sprinkle with paprika and parsley.

Bake for 30 minutes. Finish cooking under the broiler. Let cool for 10 minutes.

J'ai adaptée beaucoup la recette étant donnée que ma fille est intolerante à la protéine bovine et ce fut succulant. Jai remplace le boeuf haché par du porc haché, mais je trouvais que ça navait pas autant de goût. J'ai alors fair cuire du bacon et ensuite je fais cuire mon porc haché avec le bacon. Bien sûr je tamise le tout. Je mets du maïs en grain et en crème (moitié moitié) et je fais un mixte de patate douche et patate regulière. Jai aussi remplacer le lait de vache par du lait d'avoine. Excellent

Je pense qu'il y a autant de recettes de pâté chinois, qu'il y a de québécois.ses! Chez nous, on le faisait surtout avec les restants du rôti du dimanche. Rôti de boeuf ou de porc ou même de veau qu'on hachait avec le moulin à viande et parfois seukement effiloché. Personnellement, c'est la seule façon que j'aime le manger.

Personnellement, je mélange 1 maïs en grains avec 1 maïs en crème, ça se tient mieux et c'est tout aussi bon.  Je fais aussi une variante en remplaçant le boeuf haché par du jambon haché

Personnellement je rajoute herbes de Provence, ail haché et beaucoup plus d’oignons que je fais cuire avant la viande, puis je mélange le tout. Cela rajoute du goût au tout. 2 cremes mais pour 1 régulière.

Delicieux! J`ai ajoute du poivre de Sichuan pour que ca ait quelque chose de chinois.

Si je congèle la recette, est-ce que je ferais mieux de la cuire avant ou après l'avoir congelé? Et est-ce que je devrais changer le degré de cuisson dans ce cas?
Merci.

Félicitations, enfin vous avez changé vos mesures tel qu’il se devait, pas mal plus logique de mettre 680 gr. (4 tasses) de patates plutôt que 1 Litre de patates (4 tasses) Tout vient à point à ceux qui attendent

@geneviève p., le blé d’inde est un terme anciennement utilisé pour parler de maïs

Bonjour mr richard ! Je n’aime pas vraiment le mais, donc est ce possible de remplacer le blés dinde  ? Par ailleurs, votre recette est très bonne ! Envoyer les meilleurs vœux à votre bulle familiale rapprochée mR richard en ce noël spéciale !

J'ai toujours combiné le maïs en grains et en crème, question de goût!

https://cdn.jwplayer.com/v2/media/JLheFuPd

Chop an onion like a chef

Rib Eye Steaks with Red Wine Sauce

Rib eye steaks, New York strip steaks

shallot, finely chopped

(15 ml) butter

(15 ml) honey

(125 ml) red wine

(250 ml) veal demi-glace

(5 ml) mixed peppercorns, ground

(1 ml) star anise, ground

Salt and pepper

On the grill or a ridged skillet, cook the beef until the desired doneness.

In another pan, sauté the shallot and garlic in the oil, butter and honey. Deglaze with the wine and reduce for 1 minute. Add the demi-glace, pepper and anise. Simmer for 1 minute. Adjust the seasoning.

Drizzle the sauce over the steaks. Delicious with the <a href="https://www.ricardocuisine.com/en/recipes/2179-springtime-asparagus-barley-risotto-"target="_blank">Spring Barley "Risotto" with Asparagus</a>.

La sauce est vraiment excellente! Délicieux accompagné de champignons sautés et d'asperges grillées

Bonne sauce. Anis étoilée difficile à moudre. Trop poivré (1 cuil. à thé!).

Bonjour où pourrais-je trouver de l'anis étoilés, dans le département de fruits et légumes ou dans les épices. Merci
Lorraine

Excellente sauce avec le filet mignon,  très bon goût. La  seule chose que je regrette, c'est de ne pas en avoir fait PLUS! Je vous la recommande grandement!

Chicken Cutlets, Gnocchi and Kale with Creamy Mushroom Sauce

1 clove, crushed

lb (450 g) chicken cutlets (see note)

½ lb (225 g) white mushrooms, sliced

½ cup (125 ml) dry white wine

chicken broth

(150 ml) 35% cream

2 (350 g each) fresh or vacuum-sealed gnocchi

(90 g) kale, stems removed, leaves coarsely chopped

In a large non-stick skillet over high heat, melt 2 tbsp of the butter until frothy with the sage and garlic. Add the chicken cutlets and cook for 2 minutes on each side until nicely golden. Season with salt and pepper. Set aside on a plate. Remove the sage and garlic from the skillet and compost.

Top 12 weekday recipes recipes from across the web

The most viewed weekday recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pasta Carbonara (The Best)

Brown Rice with Lentils and Caramel...

Spaghetti with Pecorino and Fresh T...

Tomato & chorizo rice

Ramen Noodle and Beef Soup

Hamburger Steak with Onions

Pork and Broccoli Stir-Fry

Pâté Chinois (Shepherd’s Pie)

Rib Eye Steaks with Red Wine Sauce

Chicken Cutlets, Gnocchi and Kale w...

Drunken Spaghetti

Asparagus and Chickpea Salad with G...

Top 12 weekday recipes recipes from across the web

The most viewed weekday recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pasta Carbonara (The Best)

Brown Rice with Lentils and Caramel...

Spaghetti with Pecorino and Fresh T...

Tomato & chorizo rice

Ramen Noodle and Beef Soup

Hamburger Steak with Onions

Pork and Broccoli Stir-Fry

Pâté Chinois (Shepherd’s Pie)

Rib Eye Steaks with Red Wine Sauce

Chicken Cutlets, Gnocchi and Kale w...

Drunken Spaghetti

Asparagus and Chickpea Salad with G...

The most viewed weekday recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine