Tasty Food Recipes

[Doctor Steuss]

On 4/19/2024 at 4:28 PM, bluebell said:

Is it kind of salty?  I love the idea of it but every time I try to eat cottage cheese it's just so salty.

I used to cut up apples and mix them with vanilla yogurt and cinnamon for a long time as a snack.  I can't really stand it anymore but for a while it was my go-to.  Also chia seeds, milk, cocoa powder and honey.  It has to sit overnight or for a few hours but it turns into a pudding.

It doesn't taste salty to me at all, with the yogurt mixed in, other than the Dulce Leche flavored one.  For some reason, the saltiness of the cottage cheese still comes through.

[brownbear]

On 8/22/2012 at 6:36 PM, cursor said:

funeral potatoes

This is the only recipe you need!

[Stargazer]

I don't think I've added my standard chili recipe to this thread, so I will do so now. The recipe I adapted for my standard chili included a bottle of beer, but although the original recipe provider said it added a "bitter note in the background" I couldn't tell any difference in taste. Even with Guinness Stout (which is available in 0.0% alcohol, btw, at least in the UK). So if you want to feel rebellious, add a bottle or can of beer, I guess, but unless your palate is finer than mine, it won't make a difference.

Ingredients:

• 2 pounds hamburger (I like 5% fat to reduce need to skim fat at the end)
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 2 tbsp olive oil
• 3-5 cloves of garlic, minced
• 3 tbsp chili powder
• 1 tbsp ground cumin
• 2 tsp salt
• 1 tsp smoked paprika
• 1 tsp oregano
• 1 tsp unsweetened cocoa powder
• 1/2 tsp cinnamon
• 1/2 tsp cayenne pepper (optional)
• 14 oz can of crushed or chopped tomatoes
• Small can of sweet corn (6 oz)
• 1 cup beef or chicken broth/bouillion
• 2/3 cup diced pepper (your choice but I like to use a combo of jalapeno and red bell pepper)  
• 2 14-oz cans of drained and rinsed beans (I prefer red kidney, but any kind you like)

Method

1. Cook hamburger with onion, celery, salt, and oil. If you prefer, sauté onion and celery with salt in the oil before adding beef.
2. Once hamburger is completely browned and crumbly, add spices and garlic and let them "wake up" while stirring for a couple of minutes - for an extra hit of tomato, add a tablespoon of tomato paste with the spices
3. Add crushed or chopped tomatoes, sweet corn, along with broth or bouillion (this would be the point to add the bottle of beer, if you're using it)
4. Cook at medium heat for 20 minutes, stirring occasionally
5. Add diced pepper and beans and cook for a further 20 minutes, stirring occasionally.

General suggestions:

• Adjust spiciness to your taste via using fewer tablespoons of chili powder (or using more or less spicy powder), or add spicier chopped peppers (e.g. use ghost peppers instead of jalapeno or bell if you really want the top of your head to explode). Or adjust spicier using more cayenne pepper.
• During cooking adjust salt seasoning to your taste
• Keep an eye on hydration and add water as needed
• If final product is too watery/loose, use cornstarch slurry to thicken (like a tablespoon in a quarter cup of water)
• If you're a chili purist, for whom beans in chili is anathema, then don't add beans

The original recipe I modified for my "Standard Chili" can be found here: Beef, Bean & Beer Chili Recipe. If you want to see someone actually making a chili similar to my Standard, watch the video.

 

 

[Kenngo1969]

On 8/22/2012 at 9:17 PM, Tacenda said:

I would love something like this, it could be like a ward cookbook (my favorite cookbooks)!

I didn't realize you'd been around that long!  Time flies, eh?  

Warm Regards and Best Wishes,

Ken

[Rain]

On 8/8/2024 at 5:08 AM, Stargazer said:

I don't think I've added my standard chili recipe to this thread, so I will do so now. The recipe I adapted for my standard chili included a bottle of beer, but although the original recipe provider said it added a "bitter note in the background" I couldn't tell any difference in taste.

Well, there is a new reason for me to not drink beer! I don't need to add bitter notes to anything. Ick.

 

On 8/8/2024 at 5:08 AM, Stargazer said:

Even with Guinness Stout (which is available in 0.0% alcohol, btw, at least in the UK). So if you want to feel rebellious, add a bottle or can of beer, I guess, but unless your palate is finer than mine, it won't make a difference.

Ingredients:

• 2 pounds hamburger (I like 5% fat to reduce need to skim fat at the end)
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 2 tbsp olive oil
• 3-5 cloves of garlic, minced
• 3 tbsp chili powder
• 1 tbsp ground cumin
• 2 tsp salt
• 1 tsp smoked paprika
• 1 tsp oregano
• 1 tsp unsweetened cocoa powder
• 1/2 tsp cinnamon
• 1/2 tsp cayenne pepper (optional)
• 14 oz can of crushed or chopped tomatoes
• Small can of sweet corn (6 oz)
• 1 cup beef or chicken broth/bouillion
• 2/3 cup diced pepper (your choice but I like to use a combo of jalapeno and red bell pepper)  
• 2 14-oz cans of drained and rinsed beans (I prefer red kidney, but any kind you like)

Method

1. Cook hamburger with onion, celery, salt, and oil. If you prefer, sauté onion and celery with salt in the oil before adding beef.
2. Once hamburger is completely browned and crumbly, add spices and garlic and let them "wake up" while stirring for a couple of minutes - for an extra hit of tomato, add a tablespoon of tomato paste with the spices
3. Add crushed or chopped tomatoes, sweet corn, along with broth or bouillion (this would be the point to add the bottle of beer, if you're using it)
4. Cook at medium heat for 20 minutes, stirring occasionally
5. Add diced pepper and beans and cook for a further 20 minutes, stirring occasionally.

General suggestions:

• Adjust spiciness to your taste via using fewer tablespoons of chili powder (or using more or less spicy powder), or add spicier chopped peppers (e.g. use ghost peppers instead of jalapeno or bell if you really want the top of your head to explode). Or adjust spicier using more cayenne pepper.
• During cooking adjust salt seasoning to your taste
• Keep an eye on hydration and add water as needed
• If final product is too watery/loose, use cornstarch slurry to thicken (like a tablespoon in a quarter cup of water)
• If you're a chili purist, for whom beans in chili is anathema, then don't add beans

The original recipe I modified for my "Standard Chili" can be found here: Beef, Bean & Beer Chili Recipe. If you want to see someone actually making a chili similar to my Standard, watch the video.

 

 

 

[Tony uk]

Now well and truly advanced into middle age. My doctor, for years, has been telling me about living a more healthy lifestyle, easier said than done. I have cut back, given up on all sorts. Started taking more exercise. Seems the only other thing to change for the better is my diet. Wondered if anybody had any ideas for simple to prepare healthy home cooking for one. Any advice most welcome.

[Tacenda]

10 hours ago, Tony uk said:

Now well and truly advanced into middle age. My doctor, for years, has been telling me about living a more healthy lifestyle, easier said than done. I have cut back, given up on all sorts. Started taking more exercise. Seems the only other thing to change for the better is my diet. Wondered if anybody had any ideas for simple to prepare healthy home cooking for one. Any advice most welcome.

This isn't much but I had no idea the many nutrients that are in a cucumber. I've been terrible at eating the cucumbers I buy. I realized why, it was because I let them get old and they taste awful if you don't eat quickly and then they are delicious.

Another tip, I take fruits that I freeze or bought already frozen and add a liquid such as water, juice or even milk or Kefir that I make. And blend in a blender. Also, you could add some honey for sweetness as well. Even leftover brown bananas that I put in the freezer to use later for banana bread. Recently I cut up celery that needed to be eaten and I couldn't even tell a vegetable is in there.

Then I make up several solo cups full and put foil on top and store for when I need something refreshing. I then top the smoothie with granola and it makes it so good and healthy I believe. 

 I use real butter or coconut oil to fry with or even bake with. Also, I make 3 or 4 ingredient cookie bar. Here's the recipe. It doesn't require sugar or flour and I will never go back because it's that good. I couldn't find the exact one I used but they were similar to this link.  https://princesspinkygirl.com/no-bake-peanut-butter-oatmeal-bars/

I try to use natural peanut butter. 

If I think of some more ideas I'll post. What drove me to look at these flourless and sugarless recipes is my husband's diagnosis of pre- diabetes. 

Edited December 13, 2024 by Tacenda

[Calm]

23 minutes ago, Tacenda said:

try to use natural peanut butter. 

I can’t eat peanuts or chocolate, so I do this with almond butter and dried fruit.  Pretty tasty to me, but husband and daughter don’t like the texture of the oats.

[Calm]

Very simple salads I can put together in five minutes.

I use pre washed spring mix in the largest packages they come in…more expensive, but better nutritionally than iceberg or romaine.  Since I don’t use much prepared foods besides this, it doesn’t get that expensive.  I don’t like kale.  Need to start using it in small amounts to adapt.  I put a couple of handfuls in a large salad serving bowl and top with some protein (usually canned chicken or cooked up ground beef or turkey cooked with minced onions for flavour, sometimes sliced eggs or fish).  I add veggies that appeal to me and then some fruit for sweetness.  Apples, grapes, when I am really lazy canned mandarin oranges or pineapple, drained of course.  Top with a couple of sprays of quality olive oil (a good tasting olive oil really adds to the satisfaction) and a drizzle of balsamic vinegar mixed with balsamic glaze/reduction (that has some sugar in it, I find that straight vinegar burns my throat as it runs off the veggies rather than sticking to them and adding flavour).  Toss.  When I am too tired and cut up veggies seem too loud to be chewing, I use dehydrated red pepper and tomato as those are the cheapest that work.  Dehydrated carrot is too hard even after softened with dressing for my taste, plus shredded carrot isn’t noisy or overwhelming like peppers can be.  I dislike fresh tomatoes but have no problem with dehydrated.  The dehydrated stuff falls to the bottom, so I am usually scooping it out at the end, but it’s softened up some by then and works fine especially if using ground meat as that falls to the bottom as well, lol.

 I cut up red peppers, celery, carrots in bite size pieces and store in mason jars.  The veggies should last at least a week.  I have had peppers even last two weeks, celery three.  In plastic or silicon bags, cut up veggies start going slimy on me in two or three days.  Save so much money and effort by storing in mason jars.  I use 6 to 9 quart jars a week depending on how good I am being adding them to rice power bowls as well.  Fruit like grapes and berries last tons longer in glass as well.  I haven’t used the glass with plastic tops to see if that makes a difference as mason jars are easier to store since I don’t stack them.

I try and eat one of these a day.  My stomach hardly ever goes sour or get heartburn when I do this.  Also helps regulate if you know what I mean.  

When I am in the mood for something warm but still need my salad, I sauté the veggies just until they are hot unless it’s mushrooms or onions, which I sauté as usual.  I cook the protein if needed or just add it to warm up.  Add the fruit last to warm up if cold…unless pineapple, they I cook those early on to get a glaze on them.  I may add left over brown rice, which I prefer for flavour now.   I pour the hot stuff over and it wilts the salad, but doesn’t reduce it to mush, which I hate.

Edited December 13, 2024 by Calm

[Calm]

Other quickie food that isn’t great, but I have gotten used to…tossing a scoop of protein power straight into a bowl of Greek yogurt and stirring until well mixed.  It’s almost like cold pudding.  You could microwave it to take the chill off (not till hot, just barely warm).  I have an issue with noise and this doesn’t require a blender.  Also much less mess.

If you get a tasty protein powder, it can taste at least as good as instant pudding imo.

Overnight oats are good if you can think ahead.

Edited December 13, 2024 by Calm

[Tony uk]

6 hours ago, Tacenda said:

This isn't much but I had no idea the many nutrients that are in a cucumber. I've been terrible at eating the cucumbers I buy. I realized why, it was because I let them get old and they taste awful if you don't eat quickly and then they are delicious.

Another tip, I take fruits that I freeze or bought already frozen and add a liquid such as water, juice or even milk or Kefir that I make. And blend in a blender. Also, you could add some honey for sweetness as well. Even leftover brown bananas that I put in the freezer to use later for banana bread. Recently I cut up celery that needed to be eaten and I couldn't even tell a vegetable is in there.

Then I make up several solo cups full and put foil on top and store for when I need something refreshing. I then top the smoothie with granola and it makes it so good and healthy I believe. 

 I use real butter or coconut oil to fry with or even bake with. Also, I make 3 or 4 ingredient cookie bar. Here's the recipe. It doesn't require sugar or flour and I will never go back because it's that good. I couldn't find the exact one I used but they were similar to this link.  https://princesspinkygirl.com/no-bake-peanut-butter-oatmeal-bars/

I try to use natural peanut butter. 

If I think of some more ideas I'll post. What drove me to look at these flourless and sugarless recipes is my husband's diagnosis of pre- diabetes. 

Thanks Tacenda 

[Tony uk]

5 hours ago, Calm said:

Very simple salads I can put together in five minutes.

I use pre washed spring mix in the largest packages they come in…more expensive, but better nutritionally than iceberg or romaine.  Since I don’t use much prepared foods besides this, it doesn’t get that expensive.  I don’t like kale.  Need to start using it in small amounts to adapt.  I put a couple of handfuls in a large salad serving bowl and top with some protein (usually canned chicken or cooked up ground beef or turkey cooked with minced onions for flavour, sometimes sliced eggs or fish).  I add veggies that appeal to me and then some fruit for sweetness.  Apples, grapes, when I am really lazy canned mandarin oranges or pineapple, drained of course.  Top with a couple of sprays of quality olive oil (a good tasting olive oil really adds to the satisfaction) and a drizzle of balsamic vinegar mixed with balsamic glaze/reduction (that has some sugar in it, I find that straight vinegar burns my throat as it runs off the veggies rather than sticking to them and adding flavour).  Toss.  When I am too tired and cut up veggies seem too loud to be chewing, I use dehydrated red pepper and tomato as those are the cheapest that work.  Dehydrated carrot is too hard even after softened with dressing for my taste, plus shredded carrot isn’t noisy or overwhelming like peppers can be.  I dislike fresh tomatoes but have no problem with dehydrated.  The dehydrated stuff falls to the bottom, so I am usually scooping it out at the end, but it’s softened up some by then and works fine especially if using ground meat as that falls to the bottom as well, lol.

 I cut up red peppers, celery, carrots in bite size pieces and store in mason jars.  The veggies should last at least a week.  I have had peppers even last two weeks, celery three.  In plastic or silicon bags, cut up veggies start going slimy on me in two or three days.  Save so much money and effort by storing in mason jars.  I use 6 to 9 quart jars a week depending on how good I am being adding them to rice power bowls as well.  Fruit like grapes and berries last tons longer in glass as well.  I haven’t used the glass with plastic tops to see if that makes a difference as mason jars are easier to store since I don’t stack them.

I try and eat one of these a day.  My stomach hardly ever goes sour or get heartburn when I do this.  Also helps regulate if you know what I mean.  

When I am in the mood for something warm but still need my salad, I sauté the veggies just until they are hot unless it’s mushrooms or onions, which I sauté as usual.  I cook the protein if needed or just add it to warm up.  Add the fruit last to warm up if cold…unless pineapple, they I cook those early on to get a glaze on them.  I may add left over brown rice, which I prefer for flavour now.   I pour the hot stuff over and it wilts the salad, but doesn’t reduce it to mush, which I hate.

Thanks Calm

[Calm]

29 minutes ago, Tony uk said:

Thanks Calm

For me, the best way to get motivated to cook something is to get a cookbook with pretty pictures.  Usually the recipes feel more complicated than I like though, so I have found watching videos of someone actually making the food tells me pretty well how hard it will be.

If you search on easy healthy meals on you tube, a lot will pop up.

I also find Skinnytaste, recommended to me by a board member, can’t remember who, pretty good as well for reasonable, tasty recipes.

Edited December 13, 2024 by Calm

[Tony uk]

5 hours ago, Calm said:

For me, the best way to get motivated to cook something is to get a cookbook with pretty pictures.  Usually the recipes feel more complicated than I like though, so I have found watching videos of someone actually making the food tells me pretty well how hard it will be.

If you search on easy healthy meals on you tube, a lot will pop up.

I also find Skinnytaste, recommended to me by a board member, can’t remember who, pretty good as well for reasonable, tasty recipes.

I will definitely be looking at the above mentioned. Cooking for one, and also working shifts, days/nights, a bit awkward at times. Finally looking at more healthy lifestyle. Can't repair the damage done over the years, but I'm getting their eventually.

[Calm]

9 hours ago, Tony uk said:

I will definitely be looking at the above mentioned. Cooking for one, and also working shifts, days/nights, a bit awkward at times. Finally looking at more healthy lifestyle. Can't repair the damage done over the years, but I'm getting their eventually.

Using a full recipe for two, four or even six can be very useful when cooking for one if you have a good size freezer and refrigerator and don’t need to eat something that different every day.  That way you end up only needing to cook a few times during the week rather than daily.

Having extra meals already prepped probably makes living a shift life easier too.

It’s remarkable how much good change can happen for many people with no that much effort.  The hard work, imo, is changing the way you think and plan.  You have to learn to plan ahead, to not shop last minute, to keep track of the food you have.  And you have to actually want to change, not just think it is a good idea.

My biggest issue has always been my family forgets about leftovers or even a meal that’s waiting for them or is not in the mood, so assumes they will eat it later, but then forget.  I gave up cooking for the family for the most part after getting tired of my husband never taking the lunch I packed for him, and hin frequently forgetting the dinner waiting for him and eating junk food at the university cafeteria instead, the kids not in the mood to try new foods or even familiar foods that they weren’t that fond of, so Dad would make them Kraft Mac and cheese instead.  And they all made their mind up on what they wanted to eat before looking in the refrigerator to see what was available.  The excuses were always “I forgot” and “I’ll eat that later”…but then of course it’s forgotten, even when there are lists on the refrigerator door on what there is available.

My husband grew up in a family of 8 kids and his mom had a set of meals she rotated, not all that tasty (she was Australian and depended heavily on canned foods and meals did not have a lot of personality).  I think he enjoys the freedom of choosing his own food spontaneously.  Unfortunately my kids do not have the very healthy eating habits I have (my mom emphasized fresh foods, never used prepared and was a great cook,).

Me, I got used to living off of leftovers so food wasn’t thrown away, so I started to cook for myself since it ended up that way anyway. 

 

[Tony uk]

14 hours ago, Calm said:

Using a full recipe for two, four or even six can be very useful when cooking for one if you have a good size freezer and refrigerator and don’t need to eat something that different every day.  That way you end up only needing to cook a few times during the week rather than daily.

Having extra meals already prepped probably makes living a shift life easier too.

It’s remarkable how much good change can happen for many people with no that much effort.  The hard work, imo, is changing the way you think and plan.  You have to learn to plan ahead, to not shop last minute, to keep track of the food you have.  And you have to actually want to change, not just think it is a good idea.

My biggest issue has always been my family forgets about leftovers or even a meal that’s waiting for them or is not in the mood, so assumes they will eat it later, but then forget.  I gave up cooking for the family for the most part after getting tired of my husband never taking the lunch I packed for him, and hin frequently forgetting the dinner waiting for him and eating junk food at the university cafeteria instead, the kids not in the mood to try new foods or even familiar foods that they weren’t that fond of, so Dad would make them Kraft Mac and cheese instead.  And they all made their mind up on what they wanted to eat before looking in the refrigerator to see what was available.  The excuses were always “I forgot” and “I’ll eat that later”…but then of course it’s forgotten, even when there are lists on the refrigerator door on what there is available.

My husband grew up in a family of 8 kids and his mom had a set of meals she rotated, not all that tasty (she was Australian and depended heavily on canned foods and meals did not have a lot of personality).  I think he enjoys the freedom of choosing his own food spontaneously.  Unfortunately my kids do not have the very healthy eating habits I have (my mom emphasized fresh foods, never used prepared and was a great cook,).

Me, I got used to living off of leftovers so food wasn’t thrown away, so I started to cook for myself since it ended up that way anyway. 

 

I grew up, in what maybe classed as old fashioned these days, and maybe a bit incorrect. The women did the housework, and the man did the maintenance said. The hunter gatherer mentality has changed over the years. It was very much part of the industrialized areas of British, like many other places until recent history I expect. Since my mother died a number of years ago, and I have never been fortunate enough to be married. Apart from the issues with my employment, I now take care of my home. And have the task of feeding myself. I am ok with basic, now I feel, and realise the need for healthier eating. Every new year the only type of resolutions that I tend to make, are of the sort that is of benefit. So, my resolution for 2025, is healthier eating habits.

[Kenngo1969]

On 12/12/2024 at 5:58 PM, Calm said:

... I try and eat one of these a day.  My stomach hardly ever goes sour or get heartburn when I do this.  Also helps regulate if you know what I mean.  ...

Forgive me for being slow on the uptake, but, Alas!, no, I have absolutely no idea what you mean.  What do you mean?   

    

[Pyreaux]

Leftover Buffet-line Pink Pasta

A friend of mine years ago, no longer in contact, served a good pasta to me, he said he learned about it from the staff of a cruise ship. It's basically I think it was a ziti noodle, with a sauce that was made from one portion of leftover fettuccini sauce, and another portion of a sort of tomato marinara sauce, maybe it was left over spaghetti sauce, maybe they added a little shredded parmesan and a few random sliced black olives in it you couldn't really taste and could avoid. Is this some secret food or do you know, maybe exactly, what this is. I think I'd want to recreate it.

This seems to be a unique fusion pasta dish. Basically a "pink sauce" (which is a mix of tomato and cream sauces), but with some Mediterranean-style touches like olives and Parmesan. It's not the classic "pink sauce" (also known as rosa sauce) is typically made by combining tomato sauce or marinara with cream (usually heavy cream or a little milk). This results in a creamy, slightly tangy sauce that has a pinkish color. It’s a very common sauce in Italian-American cooking, and it's often used with pasta like penne or fettuccine. While this specific combination might not be a well-known, traditional recipe. Here's my plan to recreate this:

Ingredients:
Ziti pasta (or any tube-shaped pasta)
1/2 cup heavy cream
2 tablespoons butter
1/2 cup grated Parmesan cheese (plus extra for topping)
1 cup tomato sauce (either marinara or spaghetti sauce)
4 sliced black olives (optional)
1 tablespoon olive oil
Salt and pepper to taste
Fresh basil (optional)

Instructions:
Cook the Pasta: Cook the ziti according to package instructions, then drain and set aside.

Make the Tomato Sauce: In a pan, heat the olive oil and add the tomato sauce. Let it simmer on low for a few minutes to heat through.

Make the Alfredo Sauce: In another pan, melt the butter over medium heat. Add the cream and stir until combined. Allow it to simmer for 2-3 minutes, then add the Parmesan and stir until the sauce thickens. Season with salt and pepper to taste.

Combine Sauces: Once both sauces are ready, combine them in one pan, stirring to blend the creamy Alfredo sauce with the tomato sauce.

Add Pasta: Toss the cooked ziti pasta into the combined sauce and stir until evenly coated. Or pour the sauce on to the paste and mix.

Add Olives (Optional): If using olives, fold them into the pasta at this point.

Serve: Plate the pasta, and optionally, sprinkle with more Parmesan and fresh basil.

What else? A bit of garlic or herbs for flavor? I think the ratio of tomato to fettuccini shouldn't be half and half 1:1, but I don't know which way. My instincts say it could be 1:2 more fettuccini.

 

Mongolian Brown Sauce

Well about something different, in an Asian buffet featuring specifically a "Mongolian Grill", is a good sauce that goes on noodles called "Brown Sauce", or "Mongolian Brown Sauce". Most US Asian grills have something like it, yet I can't seem to be able to buy it. I assume it's something made on site. I've tried to figure out how to make it, but there isn't much information.

The key sauce for stir-frying meats, noodles, and vegetables, giving the dish a savory, slightly sweet, and umami-packed flavor. However, the exact recipe is elusive, I suspect many places make it in-house or use proprietary mixes that aren’t widely sold. There may not be one "official" recipe. Mongolian Grill-style brown sauces tend to have some variation, but seem to share common ingredients.

I might try something like, they say add mostly light soy sauce and a bit of dark soy sauce (almost for color). They say oyster sauce but only say hoisin sauce is a vegan alternative, both are sweet sauces, I'm interested in using both.

Adjusted Mongolian Brown Sauce Recipe:
Ingredients:
1/3 cup light soy sauce (for saltiness and base)
1 tablespoon dark soy sauce (for color and a touch of sweetness)
2 tablespoons hoisin sauce (for sweetness and richness)
2 tablespoons oyster sauce (for umami and depth)
1 tablespoon rice vinegar (for acidity)
1 tablespoon sugar (or more to taste)
1 teaspoon sesame oil (for a nutty aroma)
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
1/2 cup water or vegetable or beef broth (to adjust consistency)
1 teaspoon cornstarch (optional, for thickening)
A pinch of white pepper or black pepper (optional)

Instructions:
Prepare the Sauce: In a small saucepan, combine the light soy sauce, dark soy sauce, hoisin sauce, oyster sauce, rice vinegar, sugar, sesame oil, garlic, and ginger.

Simmer the Sauce: Bring the mixture to a simmer over medium heat, stirring occasionally to dissolve the sugar. Allow it to simmer for 3-5 minutes to let the flavors meld together.

Thicken (Optional): If you want a thicker sauce, mix cornstarch with a small amount of water to make a slurry and whisk it into the sauce. Continue simmering until it thickens up to your desired consistency.

Adjust to Taste: You can add more sugar if you prefer it sweeter, or a touch more vinegar if you want more acidity. If you like some spice, a small amount of chili paste or sriracha can be added.

Pour the sauce over stir-fried noodles, vegetables, or meats, tossing to coat evenly. It should give your dish a rich, savory, slightly sweet flavor with that beautiful deep color from the dark soy sauce.

If there is anything wrong, or any tips, tell me. Ratios, like less soy sauce, more oyster sauce.

In a sesame oiled pan, I'll start broccoli and cut chicken or stew beef, and add most of the sauce, then add a can of "Asian Vegetable Mix" from the Asian Market (baby corn, bamboo shoots, mushrooms, water chestnuts), a can or bag of bean sprouts, maybe a bag of a stir-fry vegetable blend (red peppers, pea pods). I do the noodles last with a little sauce, because the noodles I use are dehydrated into bird's nests, I soak in warm water, but they'll soon stick to my pan.

Edited January 20, 2025 by Pyreaux

[Pyreaux]

Sunday Pot Roast & Brown Potatoes

Ingredients:
For the Roast:
1 rump roast, about 2.5 to 3 lbs

1 large yellow onion, chopped

2 dashes of salt (And more to taste)

1–2 tsp black pepper

1/2 cup dried minced onion

1 tbsp oil or use any beef fat with the roast for searing

6–8 cups water (enough to nearly cover the roast, not overflow pot)

For the Vegetables (added later):
1 lb large Russet potatoes, peeled and halved lengthwise

3–4 carrots, peeled and halved

Extra salt, pepper, and dried onion for re-seasoning

Optional: splash of beef broth concentrate or a beef bouillon cube

Cooking Schedule:
Before Church (Start 7:00 AM)
Step 1: Sear the Roast
Preheat a large gallon stock pot (or heavy Dutch oven) over medium-high heat.

Add oil and chopped onion. Stir and cook until onions soften and brown (5 min). Add roast, season with salt all over and sear roast on all sides (5–8 minutes), until dark brown crust forms.

Sprinkle in dried onion and pepper.

Step 2: Add Water & Simmer
Add 6–8 cups of water — just enough to almost cover the meat (about ¾ full).

Bring to a strong boil then down to a low boil.

Cover tightly with aluminum foil or the pot lid to seal in moisture.

Lower heat to just maintain a low simmer, and leave it while you attend church (8 AM–12 PM).

Midday Check (Optional — 12:30 PM)
When home, carefully check water level. If it’s below half, top off with hot water.

Check the roast — it should be tender but still holding shape.

Let it continue simmering if needed.

Afternoon Final Prep (Start around 3 PM)
Step 3: Remove Roast
Take roast out and set aside (cover to keep warm).

Taste the broth — it should be deep brown and salty-savory.

Add a bit of salt, pepper, dried onion, or beef bouillon to enhance if needed.

Step 4: Cook Potatoes & Carrots
Add a bit of water if needed to bring liquid to half the pot.

Bring broth to a boil, then lower to medium simmer.

Gently add peeled potato halves and carrots while hot. They should fill the top layer.

Boil for 5–8 minutes, uncovered. This helps “seal” the potatoes and prevents them from being mushy.

Lower to gentle simmer, and cook uncovered another 45–60 minutes to let the broth soak in, or until:

Potatoes are fork-tender but not falling apart. Carrots are fully soft. Broth has reduced to coat the potatoes lightly in a brown color.

Final Step: Serve
Keep in pot to keep warm or to keep soaked in broth, or put half in a serving bowl.

Tips:
Don’t stir the pot too much once veggies go in. Let them sit to soak flavor and form a soft “skin.”

Lid off during final simmer = better flavor and slightly thicker broth.

Leftovers keep beautifully to go with Monday's roast beef sandwich with miracle whip.

Edited June 8, 2025 by Pyreaux

[Tony uk]

27 minutes ago, Pyreaux said:

Sunday Pot Roast & Brown Potatoes

Ingredients:
For the Roast:
1 rump roast, about 2.5 to 3 lbs

1 large yellow onion, chopped

2 dashes of salt (And more to taste)

1–2 tsp black pepper

1/2 cup dried minced onion

1 tbsp oil or use any beef fat with the roast for searing

6–8 cups water (enough to nearly cover the roast, not overflow pot)

For the Vegetables (added later):
1 lb large Russet potatoes, peeled and halved lengthwise

3–4 carrots, peeled and halved

Extra salt, pepper, and dried onion for re-seasoning

Optional: splash of beef broth concentrate or a beef bouillon cube

Cooking Schedule:
Before Church (Start 7:00 AM)
Step 1: Sear the Roast
Preheat a large gallon stock pot (or heavy Dutch oven) over medium-high heat.

Add oil and chopped onion. Stir and cook until onions soften and brown (5 min). Add roast, season with salt all over and sear roast on all sides (5–8 minutes), until dark brown crust forms.

Sprinkle in dried onion and pepper.

Step 2: Add Water & Simmer
Add 6–8 cups of water — just enough to almost cover the meat (about ¾ full).

Bring to a strong boil then down to a low boil.

Cover tightly with aluminum foil or the pot lid to seal in moisture.

Lower heat to just maintain a low simmer, and leave it while you attend church (8 AM–12 PM).

Midday Check (Optional — 12:30 PM)
When home, carefully check water level. If it’s below half, top off with hot water.

Check the roast — it should be tender but still holding shape.

Let it continue simmering if needed.

Afternoon Final Prep (Start around 3 PM)
Step 3: Remove Roast
Take roast out and set aside (cover to keep warm).

Taste the broth — it should be deep brown and salty-savory.

Add a bit of salt, pepper, dried onion, or beef bouillon to enhance if needed.

Step 4: Cook Potatoes & Carrots
Add a bit of water if needed to bring liquid to half the pot.

Bring broth to a boil, then lower to medium simmer.

Gently add peeled potato halves and carrots while hot. They should fill the top layer.

Boil for 5–8 minutes, uncovered. This helps “seal” the potatoes and prevents them from being mushy.

Lower to gentle simmer, and cook uncovered another 45–60 minutes to let the broth soak in, or until:

Potatoes are fork-tender but not falling apart. Carrots are fully soft. Broth has reduced to coat the potatoes lightly in a brown color.

Final Step: Serve
Keep in pot to keep warm or to keep soaked in broth, or put half in a serving bowl.

Tips:
Don’t stir the pot too much once veggies go in. Let them sit to soak flavor and form a soft “skin.”

Lid off during final simmer = better flavor and slightly thicker broth.

Leftovers keep beautifully to go with Monday's roast beef sandwich with miracle whip.

I like the look of this, I may give it a try. 

[Pyreaux]

16 hours ago, Tony uk said:

I like the look of this, I may give it a try. 

Well, the photo is not much like it, its probably a 'slow cooker meal', a chuck roast that fells to pieces with the yellow or red potatoes cooked with skins still on to keep it together, slow cooked all together. It's the easy version. This is a more feed-a-whole-family version a whole vat of peeled Russet Potatoes. I find it hard to find a photo of actual 'Brown Potatoes', searches get it confused with “oven browned potatoes” brown from the oven – There’s not an official or widely known culinary name for this exact item. I prefer a leaner cut of beef, so it does not break apart, neither do I slice it, I tare strips off with a fork as needed and keep the shape, and it tares away into sandwich long strips.

Another thing to do with the remaining broth is to throw some bits of the meat and broken veg back in the pot with a spoon or 2 (half of the tiny cans) of tomato paste and a three or four spoons of flour, stir and boil it until it doesn't taste like neither tomato paste nor floor, it will look like a mistake, a little soupy or clumpy but just cool, it will thicken and smooth out, it's now a half gallon of left-over beef stew. Otherwise, the broth used to get dumped out.

Chuck Roast

Rump Roast

  

Stew Beef in Beef Stew

 

Edited June 8, 2025 by Pyreaux

[Kenngo1969]

I roasted my rump the other day.   I'm not sure how delicious it would be.    In fact, it was ... kind of ... uncomfortable. 

   

[Tacenda]

I have been asked to bring cookies or brownies to my daughter in law's baby shower at a park for lots of family and friends. Kinda unique, since it's including men and families.

I have been only cooking baked goodies the keto way, not using regular flour or sugar in my recipes. It is really hard to go back to baking that way. Curious if anyone has a healthier version of the recipe for cookies especially. Anyone? Thanks for any help! 

[Tacenda]

Found some!! 

[Calm]

2 hours ago, Tacenda said:

Found some!! 

Every healthy cookie I made didn’t satisfy the cookie craving, but then I was probably too demanding (bananas belong in muffins and breads, not cookies), good luck!