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Article: "Everyone Can Cook MidWeek Meals"
Author: Chris Sadler
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Copyright: 2008 Chris Sadler
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Everyone Can Cook MidWeek Meals

by Chris Sadler -

Some cookbooks are filled with lovely pictures but have 
recipes so complicated only those with several years culinary 
training in exclusive European schools would be able to do 
them justice. Others are filled with meals you will never be 
able to get your family to eat. Everyone Can Cook MidWeek 
Meals is neither of these.

From Eric Akis, the Author of the famous Everyone Can Cook 
series of cookbooks (including Everyone Can Cook, Everyone Can
Cook Seafood and Everyone Can Cook Appetizers), Everyone Can
Cook MidWeek Meals is exactly what the busy family needs on
their cookbook shelf. There is no lengthy 
introduction/explanation of how or why you would want to cook
these meals because the busy cook doesn't have that kind of
time and frankly isn't likely to care. What Everyone Can Cook
MidWeek Meals has is over 120 easy-to-follow recipes which you
can quickly whip up after work or make ahead to take the stress
out of your busy schedule.

One excellent part of the book which I felt was particularly 
helpful was the "Stocking Your Pantry" pages, four pages of 
what you should consider keeping on hand at all times to help 
with baking and meal assembly. In addition to clear directions 
the recipes also have "Eric's Options", usually ingredient 
substitutions, time saving tips or other ideas to help you add 
variety to your recipes and help you to make do with what you 
have on hand.

The rest of the book is completely devoted to recipes in 
categories like Brilliant Breakfasts, Lunch to Go, Main Course 
Soups and Salads, Nifty Noodles, Slow Cooker Suppers, Casual 
Family Fare, Quick Meals from Around the World, Stews, Braises 
and Roasts, Splendid Sides and Simple Sweets.

Enjoy this fabulous recipe which will only take 10 minutes to 
prep and about 20 minutes to cook!

Meatballs in Sour Cream Gravy with Parsley Noodles

This is a delectable combination of buttery noodles and 
meatballs smothered in a rich, tangy, sour cream gravy.

2 1/2 beef stock 625 ml
1/4 cup all-purpose flour 60 ml
1/2 cup sour cream 125 ml
salt and freshly ground black pepper to taste
24-32 frozen store-bought or homemade meatballs 
  (see Large Batch Roast and Freeze Meatballs, page 159), thawed
1 11 oz (350) g package egg noodles (See Note)
2 Tbsp melted butter 30 ml
2 Tbsp chopped fresh parsley 30 ml

Bring a large pot of lightly salted water to a boil. 
Meanwhile, place the stock and floour in a medium pot and 
whisk until there are no lumps. Bring to a boil over medium-
high heat, then reduce the heat to a gentle simmer. Whisk in 
the sour cream, salt and pepper. Add the meatballs to the 
sauce, return to a simmer and cook for 10 minutes.

While the meatballs simmer, add the noodles to the boiling 
water and cook until tender, about 5 minutes. Drain the 
noodles well and toss them with the butter and parsley. Divide 
them among 4 plates or shallow bowls, spoon the meatballs and 
gravy overtop and serve immediately.


The egg noodles used in this recipe are the broad European-
style egg noodles, not the thin Chinese-style ones. You'll 
find them in most supermarkets in the pasta aisle.

Eric's Options

Instead of egg noodles, serve the meatballs on a bed of Garlic 
Mashed Yukon Gold Potatoes (page 176).

About the Author:
Chris Sadler is Owner and WebAdmin of The
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