Weeknight on Bruce loves to cook

Stir fry two ways

Sat, 17 Oct 2026 00:00:00 +0000

Two pork stir fries from one method: lemongrass pork, and sweet ginger and garlic pork. Use a lean, tender cut like pork sirloin tip, which wants a fast cook. There’s no deep frying, so both are much lighter than takeout.

Cherry tomato and garlic spaghetti

Wed, 14 Oct 2026 00:00:00 +0000

Spaghetti, cherry tomatoes, and garlic cooked together in a little oily water, so the sauce makes itself as the water boils off. It’s the [[Cherry tomato and garlic pasta]] build of one-pan pasta.

Oklahoma fried onion burger

Sun, 11 Oct 2026 00:00:00 +0000

The fried onion burger is a classic diner burger; sweet, savoury, and simple.

Mechanic

The onion is smashed into the patty, not cooked beside it. A ball of beef goes on a hot griddle under a pile of paper-thin onion, and a heavy press drives the onion into the meat. The beef browns underneath while the onion steams in its juices on top; after the flip, the onion fries in the beef fat until it’s sweet and browned at the edges. Use about 2 parts beef to 1 part onion by weight: less onion and it’s a smash burger with a garnish, more and the patty won’t hold together. The onion has to be sliced paper thin, or it won’t cook through before the beef is done.

Chicken Milanese

Tue, 29 Sep 2026 00:00:00 +0000

This is a lighter version of Milanese, with no egg or breadcrumbs. Crispy chicken and a pan sauce pairs nicely with fresh sides.

Mechanic

A quick flour dredge and fry leaves the pan full of fond, ready to become a pan sauce while the chicken rests.

Lazy tomato soup

Sun, 27 Sep 2026 00:00:00 +0000

A warm bowl of soup on a fall day is a wondrous thing. This is a classic fridge magnet recipe that I use to clean up old veg.

Mechanic

This is a one-pot pasta: the pasta cooks directly in the soup, with starch as the only thickener. Reduce the cooking liquid down to just what the soup needs. The released starch turns it smooth and velvety without any flour or cream.

Butternut squash curry

Fri, 18 Sep 2026 00:00:00 +0000

A simplified weeknight coconut curry built around pan-browned butternut squash and yellow Thai curry paste. Soy sauce keeps it vegetarian; fish sauce adds more depth if you eat it.

Ingredients

250 g long-grain white rice, uncooked
3 tablespoons coconut or canola oil, divided
½ small butternut squash (about 450 g), peeled and cut into 1 cm pieces
1 onion, chopped
2 cloves garlic, finely chopped
1 tablespoon grated fresh ginger, peeled
3 tablespoons yellow Thai curry paste
1 can (400 ml) light coconut milk
1 jalapeño or Thai chili, halved
1 teaspoon ground turmeric
1 red pepper, seeded and cut into 1 cm pieces
2-4 tablespoons lime juice, plus lime wedges to serve
1 tablespoon soy sauce, or fish sauce if not vegetarian
140 g (5 oz) baby spinach, chopped
Chopped cashews and cilantro, to serve

Method

Cook the rice according to package directions. Meanwhile, heat 2 tablespoons of oil in a large skillet or medium Dutch oven over medium heat. Add the squash and cook, tossing occasionally, until golden brown and beginning to soften, 4 to 6 minutes. Transfer to a plate.

Instant Pot chicken thigh curry

Fri, 18 Sep 2026 00:00:00 +0000

Adapted from an Instant Pot beef chuck curry, swapped to boneless chicken thighs for a faster weeknight cook. Pressure time is cut way down from the original, which called for 35 minutes to break down chuck roast.

Pressure cooker Japanese curry

Fri, 18 Sep 2026 00:00:00 +0000

This is a simple, warm curry, based on widely available Japanese curry cubes. These cubes last forever and are delicious.

Mechanic

The curry roux goes in on top of the other ingredients, unmixed, right before sealing the lid. Stirring it in first lets it sink and scorch on the bottom under pressure; left on top, it melts gradually into the stock as the pot comes up to pressure and stays clear of the heating element.

Braised red cabbage

Sat, 29 Aug 2026 00:00:00 +0000

Cabbage is a comforting side dish on a cool, dark evening. It pairs nicely with schnitzel, sausage, roasts, and dumplings.

Ingredients

2 tbsp butter
1 small red cabbage, sliced thin, about 565 g (1¼ lb)
80 ml (⅓ cup) water
60 ml (¼ cup) red wine
2 tbsp red wine vinegar, or to taste
2 tbsp white sugar
Pinch of caraway seeds
Salt and pepper, to taste

Method

Halve the cabbage. Make an angled cut at the base of each half to trim out the core and the thick white ribs. Flip each half to the cut side and slice into thin ribbons; the exact thickness doesn’t matter as long as the cut is consistent, so it all cooks at the same rate.

Arroz rojo (Mexican red rice)

Mon, 01 Jun 2026 00:00:00 +0000

A good side for any Tex-Mex-style meal, and a filler for leftover burritos.

Ingredients

185 g long-grain white rice (1 cup)
2 tablespoons neutral oil
2 Roma tomatoes
¼ onion
1 garlic clove (optional)
1 serrano or jalapeño (optional)
Small pinch of cilantro (optional)
480 ml hot water (2 cups)
1½ tablespoons Knorr chicken bouillon powder

Garnish

¼ onion, finely sliced (optional)
1 jalapeño, halved (optional)
Chopped cilantro, to finish (optional)

Method

Wash the rice thoroughly in hot water, then finish with a cold rinse, until the water runs mostly clear. Spread it out and let it dry briefly.

Tofu in tomato sauce

Mon, 18 May 2026 00:00:00 +0000

A Vietnamese home-style dish: fried tofu braised briefly in a quick tomato and shallot sauce.

Mechanic

The key is frying the tofu separately before it meets the sauce. A golden crust holds shape during the braise and absorbs flavour without turning to mush. Lard rather than oil deepens the sauce noticeably: worth seeking out.

Fajita chicken bowl

Sat, 16 May 2026 00:00:00 +0000

Fajita rice bowls are a quick weeknight dinner.

Mechanic

The marinade leans on toasted cumin and a cinnamon-forward spice blend as much as the acid-fat ratio. Pounding the chicken to even thickness is the key to consistent browning on a broil or grill. Toast and grind the whole cumin; pre-ground is noticeably flatter.

Dal tadka

Sat, 02 May 2026 00:00:00 +0000

This is a warming, filling, vegetarian delight.

Mechanic

Red lentils cook fast and dissolve into a creamy base. The ratio matters: 1 cup lentils to 4–5 cups water. Less water (1:4) gives a thicker dal you can heap on rice; more (1:5) gives something looser.

Chicken yakisoba

Sat, 18 Apr 2026 00:00:00 +0000

This is a warm, filling Japanese stir-fry.

Ingredients

Sauce

2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon ketchup
1 tablespoon oyster sauce
1 teaspoon granulated sugar

Stir-fry

2 chicken breasts, cut into 4 cm strips
Kosher salt
Freshly ground black pepper
3 tablespoons vegetable oil, divided
1 small onion, sliced
1 carrot, cut into thin planks
½ head green cabbage, roughly chopped
3 green onions, cut into thirds
100 g (1 cup) bean sprouts
450 g yakisoba noodles (e.g. Maruchan)

Method

Whisk together the sauce ingredients in a small bowl and set aside.

Egg roll bowls

Sat, 18 Apr 2026 00:00:00 +0000

All the flavour of egg rolls without the wrapper: ground pork with cabbage, carrot, ginger, and sesame. Low-carb, quick, and highly riff-able.

Ingredients

1 tablespoon vegetable oil
1 garlic clove, finely chopped
1 tablespoon finely chopped peeled ginger
450 g ground pork
1 tablespoon toasted sesame oil
¼ head green cabbage, thinly sliced
½ yellow onion, thinly sliced
110 g shredded carrot
60 ml reduced-sodium soy sauce
1 tablespoon sriracha
Kosher salt
1 green onion, thinly sliced
1 tablespoon toasted sesame seeds

Method

Heat the vegetable oil in a large skillet over medium heat. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute.

Pork dumpling bowls

Sat, 18 Apr 2026 00:00:00 +0000

All the flavour of pork dumplings, ground pork, shrimp, cabbage, and green onions, tossed with chewy wheat noodles instead of wrapped. Weeknight-friendly.

Ingredients

3 tablespoons vegetable oil, divided
340 g ground pork
115 g shrimp, peeled, deveined, finely chopped
¾ teaspoon kosher salt, divided
450 g Napa cabbage, coarsely chopped
450 g Shanghai or thick-cut wheat noodles
225 g shiitake mushrooms, rinsed, thinly sliced
5 tablespoons Shaoxing rice wine or dry sherry, divided
2 tablespoons toasted sesame oil
3–5 green onions, sliced
5 garlic cloves, finely chopped
2 teaspoons finely grated peeled ginger
60 ml Chinese light soy sauce
½ teaspoon white pepper (optional)
Black vinegar and chili oil, for serving

Method

Heat 1 tablespoon of the vegetable oil in a large wok or high-sided skillet over high heat. Cook pork, breaking up with a wooden spoon, until just a little pink remains, 3–5 minutes. Add shrimp and cook, stirring frequently, until opaque, about 2 minutes more; season with ½ teaspoon salt. Transfer to a large heatproof bowl.

Velveting (pork)

Sun, 11 Jan 2026 00:00:00 +0000

This technique is surprisingly effective for the effort, producing soft, savoury bites.

Mechanic

Baking soda raises the pH of the meat surface, which inhibits protein cross-linking and keeps the exterior tender and silky even at high wok heat. Massage for 3 full minutes before resting: contact time matters. Cornstarch forms a light coating that seals in moisture.

Garlic broccoli

Sat, 10 Jan 2026 00:00:00 +0000

Classic takeout garlic broccoli is very simple, and delicious.

Ingredients

400 g broccoli (about 4 cups), cut into florets
5 cloves garlic, thinly sliced
1 tablespoon neutral oil
1 tablespoon Shaoxing wine
250 ml vegetable stock, chicken stock, or dashi
⅛ teaspoon white pepper
½ teaspoon sesame oil
1 teaspoon cornstarch + 1 tablespoon cold water, combined into a slurry

Method

Heat a wok over high until smoking. Add the oil and garlic; stir-fry until fragrant and just starting to colour, about 30 seconds.

Weeknight ginger beef

Sat, 10 Jan 2026 00:00:00 +0000

This is a quick version of ginger beef, great in rice bowls.

Mechanic

Drizzle soy around the edge of the hot wok, not into the centre. It caramelizes briefly as it hits the metal before reaching the meat, adding depth without extra ingredients.

Weeknight mapo tofu

Sat, 10 Jan 2026 00:00:00 +0000

I make this for lunch more than dinner, and it’s a tasty and quick meal.

Mechanic

Toast the whole Sichuan peppercorns first, then grind with the chilies and paprika. Adding soy along the edge of a hot wok caramelizes it before it hits the meat. Add tofu last and stir minimally; it breaks up easily.

Tuna rice bowl

Fri, 05 Dec 2025 00:00:00 +0000

This is a simple way to use frozen tuna, cooking quickly, served with easy sides.

Ingredients

Tuna

2 tuna steaks (~200 g each), frozen, about 2 cm thick
salt and black pepper
1 tablespoon sesame seeds
1 tablespoon neutral oil

Tuna sauce (for cubing and tossing)

2 tablespoons mayonnaise
1 tablespoon sriracha
2 teaspoons soy sauce
½ teaspoon rice wine vinegar
½ teaspoon toasted sesame oil

Bowl dressing

60 ml soy sauce (¼ cup)
60 ml rice vinegar (¼ cup)
60 ml water (¼ cup)
12 g sugar (2½ teaspoons)
1 green onion, thinly sliced
2 teaspoons fresh ginger, minced
7 g toasted sesame oil (1½ teaspoons)
½ teaspoon red pepper flakes

Bowl

steamed rice or quinoa
cucumber, thinly sliced or lightly pickled
green onions, for garnish
kimchi (optional)

Method

Combine all tuna sauce ingredients and set aside. Combine all bowl dressing ingredients and set aside.

Cottage pie

Wed, 10 Sep 2025 00:00:00 +0000

A comforting and simple meal, based on the classic 1950s Americanized version. Easy to make from pantry and freezer items.

Mechanic

Built from a batch of pre-cooked frozen beef mince, so the cooking time is mostly about thickening the filling and building the potato topping. A 1:1 spice ratio (equal parts salt, pepper, coriander, and rosemary) gives the beef a clear identity. Better than Bouillon and browning sauce add depth without a long braise.

Roast poultry

Sat, 31 May 2025 00:00:00 +0000

A roasted chicken or turkey is a comforting base for a family meal, or for food prep.

Mechanic

Dark and light meat have different target temperatures. Splitting them into separate pans and starting dark meat 30–45 minutes earlier solves this without tenting or shielding. No water in the pan: the char marks are deliberate and deglaze into stock. Two temperatures: low to build internal temp evenly, high to finish and brown.

McDouble

Tue, 01 Oct 2024 00:00:00 +0000

A very cravable burger. This is the closest I’ve gotten to perfecting it, along with its little sibling, the single drive-thru hamburger.

Mechanic

The McDouble is built on two thin patties, a single slice of cheese between them, and a sharp dressing ratio. Double-grinding the beef (or triple-grinding, for softer still) is what gives the patty its soft, almost pillowy texture rather than a coarse, chewy one. The seasoning is a 4:2:1 ratio of salt, MSG, and black pepper by weight, plus 0.25 parts onion powder if you like.

Sichuan quick noodles

Mon, 01 Apr 2024 00:00:00 +0000

A one-pan work-from-home lunch built on a precooked protein base. Twenty minutes, cleanup included.

Mechanic

The noodles cook in the sauce. Start them in just enough water to cover in a wide pan, and add the aromatics and base halfway through; the starch from the noodles thickens the reducing liquid into a sauce that coats them. Add water a spoonful at a time, not all at once. If it ends up as soup, use less water and more heat next time.

Chicken patties

Sun, 01 Jan 2023 00:00:00 +0000

I love chicken sandwiches. The ground chicken patties bread nicely, but are also great on their own.

Mechanic

Two separate formulas. The brine is for whole breast fillets pounded thin: the vinegar tenderizes and the salt firms the texture. The ground chicken follows a percentage formula per kilogram, which scales cleanly for larger batches. Added water and a little baking soda raise the pH, so the meat holds more moisture and turns springy and substantial, like Vietnamese or Chinese beef balls.

Red Thai curry

Thu, 01 Sep 2022 00:00:00 +0000

This is our classic Thai curry, based on a restaurant that closed many years ago.

Mechanic

The key step is heating the coconut cream alone until it splits (the fat separates from the liquid). Frying the curry paste in this split cream is what develops deep flavour; adding all the coconut milk at once and simmering is a shortcut that produces a flatter result.

Coconut lentils

Sat, 01 Jan 2022 00:00:00 +0000

A comforting, lovely lentil stew. Or is it curry?

Mechanic

1 part lentils to 3 parts liquid (coconut milk + broth combined) produces a thick, spoonable consistency. Red lentils break down fully; green or brown lentils hold their shape for a chunkier result, but need 35–45 minutes and a splash more broth. Freezes well and reheats without losing texture.

Tomato soup

Mon, 01 Nov 2021 00:00:00 +0000

Who doesn’t love a warm bowl of tomato soup? Pair with simple grilled cheese!

Ingredients

3 tablespoons olive oil
1 onion, diced
3 cloves garlic, sliced
800 ml tinned whole tomatoes (2 × 400 ml tins)
250 ml chicken or vegetable broth (1 cup)
60 ml cream (¼ cup)
salt and black pepper

Method

Warm the olive oil in a heavy pot over medium heat. Add the onion and cook until softened and translucent, about 8 minutes.