Wayne Gray Posted February 3 Posted February 3 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/ 3
Gary L Posted February 3 Posted February 3 It’s midnight here in Spain so my recipe must wait! Thank you, dear, Tim x 4 1
Site Moderator Reader1810 Posted February 4 Site Moderator Posted February 4 (edited) 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 3
spyke Posted February 4 Posted February 4 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/ 1 3
Gary L Posted February 6 Posted February 6 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 4
Mikiesboy Posted February 10 Author Posted February 10 (edited) @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 5
Wayne Gray Posted February 10 Posted February 10 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! 1 4
Site Moderator Reader1810 Posted February 10 Site Moderator Posted February 10 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. 1 3
spyke Posted February 10 Posted February 10 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. 1 4
Gary L Posted February 10 Posted February 10 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. 3
Kitt Posted February 10 Posted February 10 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. 1 2
Mikiesboy Posted March 5 Author Posted March 5 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 Preheat & Prep: Preheat oven to 350°F ( ). Grease a 9x13-inch baking dish. 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. Bake: Pour into the dish and bake for 25-30 minutes, or until a toothpick comes out clean. Cool completely. Make Topping: In a bowl, combine drained crushed pineapple, sugar-free pudding mix, and whipped topping. Spread over the cooled cake. 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 2
Mikiesboy Posted April 6 Author Posted April 6 (edited) 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 2
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