I don't know about the experts, but I figure a home-cooked meal is the next best thing to all 6 of us around the table. I do try to at least get that done, with the exception of Friday pizza night (though some nights we make our own pizza, which can be a lot of fun). Cooking at home is, generally, cheaper, healthier, and more balanced than haphazardly making a circuit of drive-thrus.
In addition to the schedule of activities, being the chaffeur also plays a factor in meal planning. I can't really do a quick-cook on the stove if I'm not there to cook it (still waiting for that be-in-two-places-at-once magic wand). For those nights, I consider foods I can cook during the day and leave for a self-serve, hot meal for the dinner table rotation. My crock-pot and rice cooker are my go-to appliances.
Asian Chicken (Crockpot)For this recipe, I use a seasoning mixture similar to what I use when I make bul-go-gi, Korean sliced beef bar-be-que.
1/3 c soy sauce
1/4 t ginger
1/4 t sesame seeds
2 t sugar
Green onions, sliced in small pieces
About 10-12 pieces of chicken (I use drumsticks &thighs)
Adjust seasonings to taste
Mix together all ingredients, other than onions and chicken.
Arrange chicken in layers in crock pot
Pour seasoning mix over chicken, top with sliced onion
|Arrange chicken and seasonings in crockpot|
(This can also be cooked in a regular pot on the stove. Add a little bit more soy sauce or about 1/3 cup of water. Cover pot, let simmer until done.)
Dinner's done. Serve with rice.
|Tasty with a side of rice and seaweed salad|