Drop In Centre Fav Recipes

[Mikiesboy]

Post your fav recipes here.  No food fights. 

[Wayne Gray]

When it comes to good, simple food, this one is easy. Even I can do it, and it's one of the best things I've ever made.

https://www.jamieoliver.com/recipes/chicken/crispy-sticky-chicken-thighs-with-squashed-new-potatoes-tomatoes/

[Gary L]

It’s midnight here in Spain so my recipe must wait!  Thank you, dear, Tim x

[Reader1810]

ETA: Oops, @Wayne Gray beat me to it. 
 

And the inaugural recipe additiongoes to our very own @Mikiesboy

Quote

i made these the other day, changed somewhat for me and Michael.. no dark chocolate. Milk chocolate and white chocolate and pecans and Splenda brown sugar.. But they are super easy and super yummy.  

https://thewholecook.com/healthy-chocolate-chip-oat-bars/#wprm-recipe-container-34031

 

Edited February 4 by Reader1810

[spyke]

My go to recipe for lamb chops. Easy, fool proof, and delicious every time. And yes, I use Aldi lamb chops, so they are affordable. 

https://www.delishdlites.com/type/gluten-free-recipes/perfect-grilled-lamb-loin-chops-recipe/

[Gary L]

Today’s lunch:

1 large potato thinly sliced 

1 large onion thinly sliced

pack of scallops - fresh if you are feeling flush, frozen if poor like me!

fish/seafood stock - I normally make my own but I bought a bric which was perfect

1 spread the potatoes and onion in a shallow oven pan

2 add stock to just cover the potatoes and put in a hot oven 180°C 

3 turn potatoes when almost soft and drain off any excess stock (save it!) 

4 for extra crispy potatoes switch oven to grill as you heat up a griddle pan

5 quickly fry the scallops which have been seasoned and anointed with oil DO NOT overcook 

6 if posh put potato and onion on serving platter topped with scallops.  If normal serve from oven. 
 

this is my basic recipe but you can addd garlic, marinade, chilies etc  etc   
total cost today with frozen scallop 15$ for two

 

[Mikiesboy]

 @Reader1810 Cabbage and Beef ... This came from a lovely woman from New Zealand that I watch on You Tube https://www.youtube.com/@FarmersWifeHomestead/posts

There are not really any measurements for this. Tonight's was about 3 cups of thinly sliced green cabbage, a medium onion sliced, one medium carrot grated, buckwheat noodles like these: 

one bundle of these.. broken into threes (easier to eat), soy sauce, garlic powder, curry powder, pepper (we don't use additional salt) tonight i used 12 ounces of lean ground beef and some chopped up red pepper about half the pepper, olive oil once the beef is browned.  

To make, make the noodles.. Ours take 5 minutes but check the directions. (I know you would) Then drain and rinse them. Set aside. 

Brown the beef, add oil here, add garlic, pepper and soy sauce, add onions and peppers, then the carrot...let them sauté and soften for a couple of minutes, then add the cabbage, then add about 1/4 cup of water put a lid on and let it cook. If the cabbage isn't soft enough, add more water and continue to let it steam. You shouldn't really taste the curry or soy as stand-alone flavours, if that makes sense. Once the cabbage is softened, add the noodles and toss all together.  Enjoy. 

Edited February 10 by Mikiesboy

[Wayne Gray]

Okay. I'm going to commit to this ...

I will commit to actually making one of the recipes here that I have yet to try once a week.

Don't steer me wrong, DiC!

[Reader1810]

15 minutes ago, Mikiesboy said:

Cabbage and Beef ... This came from a lovely woman from New Zealand that I watch on You Tube https://www.youtube.com/@FarmersWifeHomestead/posts

Thanks, tim, and thank you for adding the link for another site to add to my list.  

[spyke]

For @Gary L Mini meatloaf recipe. 

https://www.yourhomebasedmom.com/mini-meatloaf/#wprm-recipe-container-113772

I do make a few changes to this recipe. You can easily double it to make more for freezing. 

I eliminate the dried onion and add in about 1/4 of a finely minced onion that has been sauteed in oil until lightly golden brown. I place the cooked onion into a bowl to cool. Don't rinse out the pan you cooked the onion in. You'll need it later.

Then I take one Cremini (baby bella) mushroom and I mince it up until it is almost like a fine powder. It adds that wonderful umami flavor to the meatloaf. You can make quick work of this by walking your knife over the cut up mushroom for about a minute. Add the onions and mushroom to the recipe and mix it all together. Don't overmix or it will get tough.

Heat the frying pan that you used to saute the onions and add about a teaspoon of the meatloaf mixture and flatten it out. Cook and then flip to the other side and finish cooking. Taste for seasoning and adjust your raw mixture if needed. I'm not a fan of balsamic in the glaze, so I stick with just ketchup and brown sugar. You could also substitute some thinned out tomato paste and brown sugar if needed.  I use small meatloaf tins, but you can also portion out into standard muffin tins and cook that way. Bake until done. Freeze the leftovers.  

[Gary L]

12 hours ago, spyke said:

For @Gary L Mini meatloaf recipe. 

https://www.yourhomebasedmom.com/mini-meatloaf/#wprm-recipe-container-113772

I do make a few changes to this recipe. You can easily double it to make more for freezing. 

I eliminate the dried onion and add in about 1/4 of a finely minced onion that has been sauteed in oil until lightly golden brown. I place the cooked onion into a bowl to cool. Don't rinse out the pan you cooked the onion in. You'll need it later.

Then I take one Cremini (baby bella) mushroom and I mince it up until it is almost like a fine powder. It adds that wonderful umami flavor to the meatloaf. You can make quick work of this by walking your knife over the cut up mushroom for about a minute. Add the onions and mushroom to the recipe and mix it all together. Don't overmix or it will get tough.

Heat the frying pan that you used to saute the onions and add about a teaspoon of the meatloaf mixture and flatten it out. Cook and then flip to the other side and finish cooking. Taste for seasoning and adjust your raw mixture if needed. I'm not a fan of balsamic in the glaze, so I stick with just ketchup and brown sugar. You could also substitute some thinned out tomato paste and brown sugar if needed.  I use small meatloaf tins, but you can also portion out into standard muffin tins and cook that way. Bake until done. Freeze the leftovers.  

Thank you Spyke! I love meatloaf but it wasn’t a common dish when I grew up in uk. I think shepherds/cottage pie with their potato topping were much more well known.

 

[Kitt]

15 hours ago, Mikiesboy said:

 @Reader1810 Cabbage and Beef ... This came from a lovely woman from New Zealand that I watch on You Tube https://www.youtube.com/@FarmersWifeHomestead/posts

There are not really any measurements for this. Tonight's was about 3 cups of thinly sliced green cabbage, a medium onion sliced, one medium carrot grated, buckwheat noodles like these: 

one bundle of these.. broken into threes (easier to eat), soy sauce, garlic powder, curry powder, pepper (we don't use additional salt) tonight i used 12 ounces of lean ground beef and some chopped up red pepper about half the pepper, olive oil once the beef is browned.  

To make, make the noodles.. Ours take 5 minutes but check the directions. (I know you would) Then drain and rinse them. Set aside. 

Brown the beef, add oil here, add garlic, pepper and soy sauce, add onions and peppers, then the carrot...let them sauté and soften for a couple of minutes, then add the cabbage, then add about 1/4 cup of water put a lid on and let it cook. If the cabbage isn't soft enough, add more water and continue to let it steam. You shouldn't really taste the curry or soy as stand-alone flavours, if that makes sense. Once the cabbage is softened, add the noodles and toss all together.  Enjoy. 

This is very similar to a dish I make regularly but with either bacon or shredded pork as the meat.

[Mikiesboy]

Here is the cake i made but i changed the oranges to crushed pineapple...we'll see what it comes out like. It may come out like pineapplies, we'll see.. here is the recipe;  

Healthy Scratch Orange & Pineapple Cake

• Prep time: 15 mins
• Cook time: 30 mins 

Ingredients

• 1 ½ cups All-purpose flour or Whole wheat pastry flour
• 1 tsp Baking powder & 1/2 tsp Baking soda
• 1/4 tsp Salt
• 1/2 cup Unsweetened applesauce (replaces oil)
• 1 cup Coconut sugar or Stevia blend
• 2 Large eggs
• 1/2 cup Greek yogurt (plain, non-fat)
• 1 tsp Vanilla extract
• 1 can (11 oz) Mandarin oranges, undrained (for batter)
• 1 can (20 oz) Crushed pineapple, drained (for topping)
• 1 pkg (1 oz) Sugar-free instant vanilla pudding mix
• 1 cup Reduced-fat whipped topping (optional) 

Instructions

1. Preheat & Prep: Preheat oven to 350°F (
   
   ). Grease a 9x13-inch baking dish.
2. Mix Batter: In a large bowl, mix flour, baking powder, baking soda, and salt. Add applesauce, sugar, eggs, yogurt, vanilla, and the entire can of mandarin oranges (with juice). Beat until just combined.
3. Bake: Pour into the dish and bake for 25-30 minutes, or until a toothpick comes out clean. Cool completely.
4. Make Topping: In a bowl, combine drained crushed pineapple, sugar-free pudding mix, and whipped topping. Spread over the cooled cake.
5. Chill: Refrigerate for at least 1 hour before serving. 

Healthy Tips:

• Reduce Sugar: Using canned pineapple packed in juice (not syrup) and sugar-free pudding mix keeps sugar lower.
• Replace Oil: Use unsweetened applesauce or Greek yogurt to significantly reduce fat.
• Fiber Boost: Use whole wheat pastry flour for a lighter texture than regular whole whea

[Mikiesboy]

Made this today ... so far it's a heck ya!  It's doing its thing in the fridge ATM... i'll be eating some in a couple of hours..   

 

Edited April 6 by Mikiesboy
Okay.. just ate some with no salt tortilla chips which i crunched up and stirred into my serving along with few chopped cherry tomatoes. It was so good. Followed that with some strawberries and blueberries and 2 Newfoundland ginger snaps and tea. so good

[Mikiesboy]

This is the date square recipe i always use.  The only sort of tweak i use is to not add extra sugar to the filling. And i use splenda brown sugar and whole wheat flour in the butter/oat mixture. 

https://www.ricardocuisine.com/en/recipes/5263-date-squares-the-best

 

 

Edited May 5 by Mikiesboy

[Gary L]

21 hours ago, Mikiesboy said:

This is the date square recipe i always use.  The only sort of tweak i use is to not add extra sugar to the filling. And i use splenda brown sugar and whole wheat flour in the butter/oat mixture. 

https://www.ricardocuisine.com/en/recipes/5263-date-squares-the-best

 

 

Yummy 😋 

[Mikiesboy]

11 minutes ago, Gary L said:

Yummy 😋 

We had one last night...right now, i'd like to go and have about six. They are very moreish. Very.... like don't leave the boy at home alone kinda moreish. haha

[Mikiesboy]

Ended up with several 'extra apples' this week and while i like apple crisp i wanted something else.. so i found this:  https://www.allrecipes.com/recipe/68348/apple-brownies/

and made this:  

[chris191070]

45 minutes ago, Mikiesboy said:

Ended up with several 'extra apples' this week and while i like apple crisp i wanted something else.. so i found this:  https://www.allrecipes.com/recipe/68348/apple-brownies/

and made this:  

That sounds and looks amazing.

[Mikiesboy]

1 hour ago, chris191070 said:

That sounds and looks amazing.

very easy to make.. and it smells wonderful.. but what is not to like with butter, apples, brown sugar and cinnamon?  Mmm.  I didn't add the nuts due to current issues, but i bet this would be nice with toasted pecans or walnuts. 

[Mikiesboy]

Okay, we had some of that apple brownie/cake thing and it is absolutely gorgeous.  Completely recommend it. It's delicous. 

[Reader1810]

10 minutes ago, Mikiesboy said:

Okay, we had some of that apple brownie/cake thing and it is absolutely gorgeous.  Completely recommend it. It's delicous. 

Good to know, because I do want to try making this.   

What type of apple did you use? 

[Mikiesboy]

11 hours ago, Reader1810 said:

Good to know, because I do want to try making this.   

What type of apple did you use? 

It was Red Prince.. i grated one and chunked one.. about the size of pineapple tidbits. I was thinking you could use peaches in summer... It is nice but i wanted to eat it all. lol  We didn't. 

[Page Scrawler]

Cumin Lamb Chow Mein

(Serves 3–4)

Ingredients

For the lamb

1 lb ground lamb

2 Tbsp whole cumin seeds

1 tsp whole fennel seeds

¼ tsp ground cinnamon

3 cloves garlic, finely minced

1–1½ inches ginger, finely minced

 

Vegetables

1 red bell pepper, julienned.
3–5 baby bok choy, stems and leaves separated, stems sliced and leaves roughly chopped.
3 scallions, thinly sliced, whites and greens separated.
Optional: 1 small onion, thinly sliced.

 

Sauce

3 Tbsp soy sauce
1½ Tbsp Chinkiang vinegar
1–2 Tbsp chili oil or chili crisp oil
1 tsp sugar or honey
3–4 Tbsp reserved noodle cooking water

 

Noodles

12–16 oz fresh chow mein noodles, fresh wheat noodles, or knife-cut noodles.

 

To finish

1–2 Tbsp chili crisp
Extra scallion greens

 

Method

1. Bring a large pot of water to a boil. Cook the noodles until just tender but still slightly firm. Reserve ½ cup of the cooking water, then drain. Toss the noodles with a teaspoon of oil if they'll be sitting for more than a few minutes.

2. In a small bowl, combine the soy sauce, Chinkiang vinegar, chili oil, sugar, and 3 tablespoons of the noodle water. Stir until the sugar dissolves.

3. Heat a large wok or skillet over medium-high heat. Add about 1 tablespoon oil. Add the cumin and fennel seeds and stir-fry for 15–20 seconds, just until fragrant.

4. Add the ground lamb. Break it up and cook until deeply browned and slightly crisp in places, about 6–8 minutes. Let some of the moisture cook off so the lamb develops good color.

5. Add the cinnamon, garlic, and ginger. Stir-fry for 30 seconds until fragrant.

6. Add the onion (if using), bell pepper, bok choy stems, and the white parts of the scallions. Stir-fry for 2–3 minutes until the vegetables begin to soften but still retain some crunch.

7. Add the drained noodles. Toss well to distribute the lamb and vegetables. Let the noodles sit against the hot pan for 30–60 seconds at a time between tosses so they pick up a little browning.

8. Pour in the sauce and toss continuously until everything is evenly coated. If the noodles seem dry, add another tablespoon or two of noodle water.

9. Add the bok choy leaves and most of the scallion greens. Toss for 30–60 seconds, just until the leaves wilt.

10. Taste and adjust:

• More soy sauce for saltiness
• More vinegar for brightness
• More chili oil for heat
• A splash of noodle water if it needs loosening

11. Transfer to a serving platter. Top with the remaining scallion greens and a spoonful of chili crisp.

Notes

* Fresh noodles are ideal, but dried chow mein, lo mein, ramen, or even thick spaghetti will work.
* If you enjoy the distinctive cumin-lamb flavors common in northwestern Chinese cooking, add ½ teaspoon ground Sichuan peppercorns along with the cinnamon.
* The dish should be fairly dry and glossy rather than swimming in sauce—the noodles should absorb most of it.

Edited Wednesday at 11:40 PM by Page Scrawler