Egg Foo Young Recipe Pan-Fried with Savory Gravy
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This recipe for pan-fried Egg Foo Young with savory gravy offers a fast, healthy, and family-friendly dinner solution. It features golden-brown egg patties and a luscious homemade gravy, customizable for various dietary preferences.
Ingredients
Scale
- 8 large eggs
- 1 cup fresh bean sprouts
- 0.5 cup shredded green cabbage
- 0.25 cup sliced green onions
- 1 cup cooked protein, finely diced (e.g., cooked shrimp or shredded chicken)
- 1 tbsp soy sauce or tamari
- 1 tsp sesame oil
- 0.25 tsp black pepper
- 2 tbsp neutral oil (for frying)
- 1.5 cups chicken or vegetable broth
- 2 tbsp soy sauce or tamari
- 1 tbsp oyster sauce (optional)
- 1 tbsp cornstarch
- 2 tbsp cold water
- 1 tsp sesame oil
Instructions
- Whisk Eggs And Combine Ingredients: Whisk 8 large eggs in a large bowl until just combined. Gently fold in bean sprouts, cabbage, green onions, cooked protein, 1 tbsp soy sauce or tamari, 1 tsp sesame oil, and pepper. Avoid overmixing.
- Pan-Fry Patties: Heat 1 tbsp neutral oil in a 10-inch non-stick skillet or griddle over medium heat until shimmering. Pour 0.5 cup of egg mixture per patty, flattening slightly to form 3-4 inch rounds. Cook for 2-3 minutes per side, until golden brown and set. Transfer cooked patties to a plate and keep warm. Repeat with remaining mixture.
- Make Savory Gravy: In a small saucepan, combine broth, 2 tbsp soy sauce or tamari, and oyster sauce (if using). Bring to a simmer over medium heat. In a separate small bowl, whisk 1 tbsp cornstarch with 2 tbsp cold water to create a smooth slurry. Slowly pour the slurry into the simmering broth mixture, whisking constantly for 1-2 minutes until the gravy thickens to your desired consistency. Remove from heat and stir in 1 tsp sesame oil.
Notes
For dietary needs, use tamari for gluten-free, firm tofu or chickpea flour for vegetarian/vegan, and omit oyster sauce or swap for hoisin. Opt for organic eggs, lean protein, and low-sodium ingredients for a healthier version. Freshest eggs and crisp vegetables enhance flavor.
- Prep Time: 6 minutes
- Cook Time: 24 minutes
- Category: Main Course
- Method: Pan Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 2 patties with gravy (approx. 180 g)
- Calories: 225 calories
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 400 mg
sirloin tip roast crock pot recipe
- Total Time: 510 minutes
- Yield: 6 servings 1x
- Diet: General
Description
A slow-cooked sirloin tip roast recipe resulting in tender meat, enhanced by a rich, smoky roasted garlic aioli drizzle.
Ingredients
Scale
- 1.2–1.5 kg sirloin tip roast
- 2 tablespoons olive oil
- 1 large yellow onion, sliced into rings
- 500 mL beef broth
- 6–8 cloves fresh garlic, unpeeled
- 120 mL mayonnaise
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon fine sea salt
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 tablespoon coarse sea salt
- Fresh parsley, chopped, for garnish
Instructions
- Prepare Roast and Seasoning: Pat the sirloin tip roast thoroughly dry using paper towels. In a small bowl, combine 1.5 teaspoons of the smoked paprika, garlic powder, onion powder, black pepper, and coarse sea salt. Rub this seasoning mixture generously all over the beef roast.
- Sear the Roast: Heat the olive oil in a large skillet over medium-high heat. Carefully place the seasoned roast in the hot pan and sear on all sides until deeply browned and a rich crust forms, about 3-4 minutes per side. Remove the roast from the skillet.
- Assemble Slow Cooker: Arrange the sliced yellow onion rings at the bottom of a slow cooker. Pour in 250 mL of the beef broth over the onions. Place the seared roast on top of the onions. Pour the remaining 250 mL beef broth around the sides of the roast.
- Slow Cook for Tenderness: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until fork-tender. The internal temperature should reach at least 63°C (145°F).
- Prepare Roasted Garlic: While the roast cooks, preheat oven to 200°C (400°F). Place the unpeeled garlic cloves on a small piece of aluminum foil, drizzle with olive oil, wrap loosely, and roast for 20-25 minutes until soft. Let cool slightly, then squeeze the softened pulp from the skins.
- Make Creamy Drizzle: To make the creamy drizzle, combine the roasted garlic pulp, mayonnaise, fresh lemon juice, Dijon mustard, 1/4 teaspoon fine sea salt, and the remaining 1/2 teaspoon smoked paprika in a food processor. Blend until completely smooth and creamy, adding a splash of water if needed to reach desired consistency.
- Rest and Slice the Roast: Once the roast is cooked, carefully remove it from the slow cooker and transfer to a cutting board. Tent loosely with foil and let rest for 15-20 minutes. After resting, slice the roast against the grain into thick, even slices.
- Serve and Garnish: Arrange the slices on a warm serving platter or plate. Spoon a small amount of the cooking liquid over the beef, generously drizzle with the creamy aioli, and garnish with fresh chopped parsley.
Notes
Patting the roast dry before seasoning is essential for a good sear and crust. Allowing the roast to rest for 15-20 minutes after cooking ensures tender slices by redistributing the juices.
- Prep Time: 30 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 200 g)
- Calories: 480 calories
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 56 g
- Cholesterol: 120 mg
Cornbread Recipe No Flour
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
Fluffy, gluten-free cornbread made with just cornmeal – moist, tender, and perfect with chili or honey butter.
Ingredients
Scale
- 2 cups fine-ground cornmeal
- 1½ cups buttermilk (or 1 cup milk + ½ tbsp vinegar)
- 2 eggs
- ¼ cup melted butter or coconut oil
- 1 tbsp vinegar
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp sugar (optional)
- 1 tbsp butter (for greasing)
Optional add-ins:
- ½ cup shredded cheddar + ¼ cup diced jalapeños (savory)
- 2 tbsp honey (sweet)
Instructions
- Prep: Preheat oven to 375°F. Grease a 10-inch cast iron skillet or 8×8 baking pan with 1 tbsp butter.
- Mix dry ingredients: In large bowl, whisk together 2 cups cornmeal, 1 tsp baking soda, ½ tsp salt, and 1 tbsp sugar (if using).
- Mix wet ingredients: In separate bowl, beat 2 eggs, then add 1½ cups buttermilk, ¼ cup melted butter, and 1 tbsp vinegar.
- Combine: Pour wet ingredients into dry ingredients. Stir just until combined (some lumps are okay). Fold in optional add-ins if using.
- Bake: Pour batter into prepared skillet. Bake 20-22 minutes (skillet) or 18-20 minutes (8×8 pan) until golden.
- Finish: Brush top with 1 tbsp melted butter. Cool 10 minutes before serving.
Notes
- Storage: Keep in airtight container for 3 days or freeze between parchment paper.
- Dairy-free: Use coconut oil and dairy-free milk + vinegar.
- For sweeter cornbread: Increase honey to ¼ cup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 3g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Turmeric Hack Recipe For Weight Loss
- Total Time: 5 mins
- Yield: 1 serving 1x
- Diet: Low Calorie
Description
A fat-burning turmeric coffee with cinnamon and black pepper that boosts metabolism and aids weight loss. Ready in just 5 minutes!
Ingredients
Scale
- 8 oz hot black coffee
- ½ tsp turmeric powder (or 1-inch fresh turmeric, grated)
- ¼ tsp cinnamon
- 1/8 tsp freshly ground black pepper
- 1 tsp honey or maple syrup (optional)
Instructions
- Blooming Spices for Maximum Absorption
In your mug, combine turmeric, cinnamon, black pepper, and optional sweetener. Add 1 tbsp hot (not boiling) water and stir into a paste. Let sit for 2 minutes while brewing coffee. - Brewing the Perfect Cup
Brew 8 oz coffee at 195-205°F (let boiling water cool 30 seconds if no thermometer). Pour hot coffee into spice paste and stir vigorously.
Notes
Substitutions: For keto, use ½ tsp erythritol instead of honey. Dairy-free? Use 1-2 tbsp almond or coconut milk.
Storage: Pre-mix dry spices (turmeric+cinnamon+pepper) in airtight container for up to 2 months.
Pro Tip: Add 1 tsp MCT oil for extra fat-burning power and creaminess.
- Prep Time: 2 mins
- Cook Time: 3 mins
- Category: Breakfast
- Method: No-Cook
- Cuisine: Ayurvedic
Nutrition
- Serving Size: 8 oz
- Calories: 15
- Sugar: 2g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
teriyaki chicken recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This recipe transforms classic teriyaki chicken into a rich, creamy glaze by adding toasted sesame paste, creating a satisfying and high-protein weeknight meal. The velvety texture and deep nutty aroma make it a family-friendly favorite that’s quick and easy to prepare.
Ingredients
Scale
- 600 g (1.3 lb) boneless, skinless chicken thighs, cut into 3 cm pieces
- 15 ml (1 tbsp) vegetable oil
- For the Marinade:
- 60 ml (1/4 cup) alcohol-free soy sauce
- 30 ml (2 tbsp) sweet rice seasoning
- 15 ml (1 tbsp) grated fresh ginger
- 1 clove garlic, minced
- 5 ml (1 tsp) toasted sesame oil
- For the Creamy Glaze:
- 60 ml (1/4 cup) alcohol-free soy sauce
- 45 ml (3 tbsp) sweet rice seasoning
- 30 ml (2 tbsp) honey
- 15 ml (1 tbsp) grated fresh ginger
- 2 cloves garlic, minced
- 45 g (3 tbsp) toasted sesame paste (tahini)
- For the Slurry:
- 30 ml (2 tbsp) water
- 15 ml (1 tbsp) cornstarch
- For Garnish:
- 15 ml (1 tbsp) toasted sesame seeds
- 2 scallions, thinly sliced
Instructions
- Marinate Chicken: Pat the chicken pieces completely dry. In a medium bowl, combine the marinade ingredients (60 ml soy sauce, 30 ml sweet rice seasoning, 15 ml ginger, 1 minced garlic clove, 5 ml sesame oil). Pour over the chicken pieces, toss well, and let marinate for 15-30 minutes.
- Prepare Glaze and Slurry: While the chicken marinates, whisk together the creamy glaze ingredients (60 ml soy sauce, 45 ml sweet rice seasoning, 30 ml honey, 15 ml ginger, 2 minced garlic cloves, and 45 g toasted sesame paste) until smooth. In a separate tiny bowl, whisk together the cornstarch slurry (water and cornstarch); set aside.
- Sear Chicken: Heat the vegetable oil in a large non-stick skillet over medium-high heat. Remove chicken from the marinade (discarding the marinade) and add to the hot skillet in a single layer. Sear for 3-4 minutes per side until golden brown and cooked through. Work in batches if necessary to avoid overcrowding the pan.
- Thicken Glaze: Reduce the heat to medium. Pour the prepared creamy glaze mixture over the chicken in the skillet. Bring to a gentle simmer, then slowly whisk in the cornstarch slurry. Stir continuously for 2-3 minutes until the glaze thickens significantly and coats the chicken pieces with a creamy sheen.
- Serve and Garnish: Remove the skillet from the heat and allow the glaze to set for 1 minute. Plate the teriyaki chicken pieces over rice or noodles. Drizzle any remaining creamy glaze over the top and garnish generously with toasted sesame seeds and sliced scallions.
Notes
To achieve the best results, use boneless, skinless chicken thighs for extra juiciness. If substituting with chicken breast, reduce the searing time to prevent dryness. To avoid lumps when thickening the glaze, ensure you create a cornstarch slurry by mixing cornstarch with water first, then whisking slowly into the simmering sauce.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Searing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 500 kcal
- Sugar: 10 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 100 mg
roasted turnips recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Paleo, Keto, Low-Carb, Diabetic-friendly
Description
This simple roasted turnip recipe transforms humble root vegetables into a vibrant, tender-crisp dish with beautifully caramelized edges and a subtle sweetness. It is ideal for busy home cooks seeking healthy, family-friendly dinner ideas with minimal fuss and a handful of organic ingredients.
Ingredients
Scale
- 2.2 pounds (about 4–5 medium) turnips, peeled and cut into 1-inch wedges or chunks
- 2 tablespoons olive oil
- 1 teaspoon sea salt, plus more to taste
- 0.5 teaspoon black pepper, freshly ground
- (Optional) 0.5 teaspoon garlic powder or 1 fresh minced clove
- (Optional) 0.5 teaspoon paprika
- (Optional) 1 tablespoon chopped fresh rosemary or thyme
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for effortless cleanup.
- Prepare Turnips: Peel and chop turnips into even 1-inch (2.5 cm) pieces to ensure uniform cooking and perfect tenderness.
- Toss with Seasonings: In a spacious bowl, combine turnip pieces with olive oil, sea salt, black pepper, and any optional seasonings. Toss until every piece is beautifully coated and glossy.
- Arrange on Baking Sheet: Spread seasoned turnips in a single layer on the prepared baking sheet, avoiding overcrowding to ensure crisping rather than steaming.
- Roast Until Tender: Bake for 25-35 minutes, flipping halfway through, until the turnips are fork-tender and golden-brown with caramelized edges.
Notes
For best results, use organic turnips from a local farmers’ market and high-quality extra virgin olive oil. Turnips are best harvested in fall and winter. For a quicker cook, air fry at 375°F (190°C) for 15-20 minutes, shaking the basket every 5 minutes. If turnips aren’t browning, increase oven temperature or move the pan to a higher rack.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe (about 250 g)
- Calories: 130 calories
- Sugar: 9 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 6 g
- Protein: 2 g
- Cholesterol: 0 mg
ground chicken pizza crust recipe
- Total Time: 80 minutes
- Yield: 4–6 servings 1x
- Diet: Gluten-Free, Low-Carb, Keto-Friendly
Description
This ground chicken pizza crust recipe offers crispy edges and a creamy, savory center, perfect for a healthy, hearty weeknight dinner. It’s designed for impressive speed, incredible flavor, and flexibility with toppings.
Ingredients
Scale
- 1.1 lbs ground chicken, 10-15(percent) fat recommended
- 1 large egg
- 0.5 cup finely grated parmesan-style cheese, microbial rennet (or vegan substitute for dairy-free)
- 1 teaspoon dried oregano (or 1 tablespoon Italian seasoning)
- 0.5 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 1 teaspoon fine sea salt
- 0.25 teaspoon black pepper
- 4 tablespoons olive oil, divided
- 1 whole head garlic, cloves separated but unpeeled
- 0.25 cup full-fat cream cheese, softened (or dairy-free cream cheese)
- 0.25 cup sun-dried tomatoes in oil, drained and finely chopped
- 1 tablespoon fresh lemon juice
- 1 cup shredded mozzarella cheese, microbial rennet
- 0.25 cup fresh basil leaves, thinly sliced
Instructions
- Preheat Oven: Preheat your oven to 400(degree)F (200(degree)C). Line a large baking sheet with parchment paper, allowing for easy crust removal and cleanup.
- Roast Garlic: Place the unpeeled garlic cloves on a small piece of aluminum foil. Drizzle with 1 tablespoon of the olive oil. Seal the foil to create a packet and roast in the preheated oven for 20-25 minutes, or until cloves are very soft and fragrant. Let cool slightly until you can handle them, then peel and mash into a smooth paste.
- Prepare Creamy Swirl: In a small bowl, combine the mashed roasted garlic, softened cream cheese, finely chopped sun-dried tomatoes, and lemon juice. Mix until the mixture is smooth and well combined, reserving 2 tablespoons for drizzling later.
- Combine Crust Ingredients: In a large bowl, combine the ground chicken, egg, grated parmesan-style cheese, dried oregano, onion powder, garlic powder, salt, and pepper. Mix gently with your hands until just combined, being careful not to overmix, as this can lead to a tough crust.
- Shape the Crust: Place the chicken mixture onto the prepared baking sheet. Using wet hands or a spatula, press and shape the chicken into a uniform 10-inch (25 cm) round crust, about 0.5 inch (1 cm) thick.
- Add Swirl: Evenly dollop the remaining creamy roasted garlic and sun-dried tomato mixture over the shaped ground chicken pizza crust base. Use a spoon or knife to gently swirl the mixture into the chicken, creating visible ribbons and patterns without fully incorporating it.
- Bake the Crust: Bake the prepared ground chicken pizza crust for 20-22 minutes, or until the chicken is cooked through and lightly golden brown at the edges. It should look firm and cooked through with no pink remaining.
- Add Cheese (and) Final Bake: Remove the crust from the oven. Sprinkle the shredded mozzarella cheese evenly over the top. Return to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly, with some golden spots. The edges should appear slightly crisped.
Notes
For best flavor, use organic pasture-raised chicken, freshly grated parmesan, fresh lemon juice, and good quality olive oil. To prevent dryness, avoid overbaking. For blandness, adjust seasonings. To prevent sogginess, pat chicken dry before mixing and par-bake the crust until firm. For a dairy-free option, use vegan parmesan and dairy-free cream cheese. An air fryer can be used for a smaller, crispier crust at 375F for 10-12 minutes per side, then 3-5 minutes with toppings.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of 10-inch pizza (approx 160 g)
- Calories: 550 calories
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 40 g
- Saturated Fat: 12 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 100 mg
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