Russ's Restaurant and Recipe Repository

[litfan10]

Indian Potatoes with Sesame Seeds and Spices

2 lbs boiling potatoes (8-9 medium sized)
2 tsp whole cumin seeds
¼ tsp fenugreek seeds
2 tsp whole black mustard seeds
6 Tbsp oil
1-3 dried hot peppers (or several tsp pepper flakes)
2 Tbs sesame seeds
¼ tsp turmeric
2 tsp salt
freshly ground black pepper

Boil potatoes in jackets, drain and cool, dice into ¾ inch cubes. Combine cumin, fenugreek & mustard seeds in a small bowl, and arrange other spices into small bowls in the order in which you will add them next to the burner on the stove where you will be cooking. Heat oil in large skillet over medium heat. When very hot, put in the spices: cumin, fenugreek & mustard combo, let sizzle for 10-20 seconds, stirring. Red peppers and stir, sesame seeds and stir, turmeric and then the potatoes.

Stir and fry the potatoes for 5 minutes, stirring frequently, add salt, pepper and fry for another five minutes. Best with a few brown spots on the potatoes which make a nice crust of spices.

When cooking this I bet the aromatics are amazing.

 

[Smuttyandfun]

Indian Potatoes with Sesame Seeds and Spices

2 lbs boiling potatoes (8-9 medium sized)
2 tsp whole cumin seeds
¼ tsp fenugreek seeds
2 tsp whole black mustard seeds
6 Tbsp oil
1-3 dried hot peppers (or several tsp pepper flakes)
2 Tbs sesame seeds
¼ tsp turmeric
2 tsp salt
freshly ground black pepper

Boil potatoes in jackets, drain and cool, dice into ¾ inch cubes. Combine cumin, fenugreek & mustard seeds in a small bowl, and arrange other spices into small bowls in the order in which you will add them next to the burner on the stove where you will be cooking. Heat oil in large skillet over medium heat. When very hot, put in the spices: cumin, fenugreek & mustard combo, let sizzle for 10-20 seconds, stirring. Red peppers and stir, sesame seeds and stir, turmeric and then the potatoes.

Stir and fry the potatoes for 5 minutes, stirring frequently, add salt, pepper and fry for another five minutes. Best with a few brown spots on the potatoes which make a nice crust of spices.

Thanks for this, it looks good. I'll have to try it.

I just wondered, do you leave the potato skins on when you start to fry them?

 

[AloneTooLong]

I am making ice cream weekly; I try to eat (mostly) low carb. Now there is low carb ice cream available (but pretty expensive, i.e. about $5 (US) for a pint.) Limited flavors also. I thought 'surely I could make this at home for less $$'. Except I didn't have an ice cream 'freezer'/maker. There are counter top machines (but I don't exactly have a lot of unused counter top).

So after watching/wishing on Amazon I noticed there is an option to add an 'extra' to a Kitchen Aid mixer (and I 'do' have one of those taking up counter space.) I purchased the 'knock off" version (probably made in China!) and have been happily making ice cream at least once a week. The most expensive item is the heavy whipping cream which uses 1.5 cups (sorry you non-USA folks, I have not adjusted to 'liters' yet). So it is somewhat less expensive but I can have so many options for different 'flavors' not available in the ready made versions.

Off for a small bowl of Rocky Road before bedtime. Recipes available for anyone that wants low carb and has some sort of ice cream maker/freezer.

 

[yowser]

Thanks for this, it looks good. I'll have to try it.

I just wondered, do you leave the potato skins on when you start to fry them?

I always do, although it may depend on the potatoes, yukon jacks eg do fine unpeeled (I'm usually too lazy otherwise.) Anyway, it won't matter, the only way you can ruin this dish is undercooking the potatoes or burning them. I love these.

 

[Smuttyandfun]

I always do, although it may depend on the potatoes, yukon jacks eg do fine unpeeled (I'm usually too lazy otherwise.) Anyway, it won't matter, the only way you can ruin this dish is undercooking the potatoes or burning them. I love these.

Thanks. I'll have to try it tonight.

 

[litfan10]

Simple variant on something I made recently, great for low carb diet fans: gluten free too.

One package Daring grilled chick'n pieces
Cook in a deep, large saute pan on medium heat for about four minutes with light oil so it doesn't stick
Add two drained cans of mushroom pieces and stems cook for three more minutes.
Add about two tablespoons smoked paprika and one tablespoon Chinese five spice
Add heaping pile of fresh baby spinach - I add a lot as it always wilts down to nothing
Stir in a folding manner until spinach is almost how you like it
Add a half cup (approximate) shaved parmesan
Cook for another minute than serve.
You can serve with rice or pasta or just low carb plain.
Enjoy

 

[TarnishedPenny]

Banana-Bacon Muffins

Oven 350 °F

2 cups AP flour
½ tsp salt
½ tsp baking soda
½ cup soft butter
½ cup white sugar
¼ cup maple syrup
3 bananas, mashed. (The riper, the better.)
2 eggs
2 strips lean bacon, cooked crisp, cooled and crumbled

Sift together flour, soda and salt.
Cream butter and sugar together until smooth and light, add maple syrup.
Beat in one egg, then gradually add the flour mixture. Partway along, add the second egg.
Fold in bananas and bacon. The less stirring, the better.
Cook in greased muffin pans 20-25 minutes or until golden brown and a toothpick comes out clean.
Allow to cool five minutes before serving.

Works well with butter and (more) maple syrup or a simple cream cheese icing.

Makes 12.

 

[litfan10]

Almost not worth mentioning but for me it is summer and I want healthier options:
Cut an onion in half sideways. Cut two slices off with ring to outer edge, grill or saute (I put some butter in the pan) until getting translucent and golden.

While the onion is cooking take two rice cakes and pour some Thousand Island dressing on them. Put a slice of cheese, I used Swiss, on each rice cake.

When the onions are done put each slice on the cheese topped rice cakes.

Now cook two Beyond Meat or Impossible burger patties on the grill or the pan that cooked the onions with a little butter.

While the patties are cooking add some fresh baby spinach to each rice cake.

When the patties are finished (make sure you flipped at the halfway point for even cooking) place on top of each rice cake on top of the spinach.

Immediately, add another slice of cheese to each patty.

Viola, a real tasty open faced summer burger that is healthier than most.

It is really hard to eat if you add another rice cake to the top. For a closed sandwich I use gluten free bread which I cook with some butter in a pan first then the onions in the same pan.

It's gluten free and vegetarian but not vegan (butter and cheese.)

Enjoy!

 

[yowser]

Potatoes and Peas (Aloo Matar)

Indian comfort food

1 ½ c green peas or one half bag frozen
3 large potatoes (1 ½ lbs) cut into cubes (keep covered in water if cut beforehand)
1 c chopped tomatoes (2-3 medium ones) If thick skinned, you might want them peeled (2 minutes in boiling water, core and slide skins off.)
2 finely chopped garlic cloves
1 chopped onion (medium)
4 Tbsp oil
¼ tsp garam masala
¼ tsp coriander powder
¼ tsp cumin powder
¼ tsp turmeric
1 tsp salt
1 c water
¼ cayenne (optional)

Heat a large skillet or pot with the oil over medium heat and add the onions when the oil is hot. Sauté until translucent, 3-4 minutes, and add the garlic, cooking for another couple minutes, don't let the garlic get too brown. Add tomatoes and all spices except the cayenne, and stir frequently for 5 min, until you have a nice smooth sauce. Add drained potatoes and stir for a minute or so, add the water, raise the heat until it is simmering, and then turn it way down and cover for 15 min. Add the peas and cook until done, another 10 minutes. Taste and add cayenne to make the right hotness. Serve over rice or with chapatis/roti.

 

[AloneTooLong]

Okay, I really believe this is a lesson in futility but I'm going to give it a shot.

Growing up, I was blessed with two very good cooks for parents. Certainly not Michelin star level and very basic but still really good. They are both long gone and my brother and I miss some of what they made and have never been able to replicate as good as what they made. They generally used basic ingredients, and we were right there watching them cook but not paying enough attention to catch it all.

For me I have three particular recipes that I would dearly love to have again and my every attempt falls way short, my brother's as well. I really don't feel this is a case of absence makes the heart grow fonder as they really were good cooks and everybody raved about their cooking, and my brother agrees with me. I'm also concerned that ingredients from the sixties and seventies were much higher quality and less processed and natural than what I am using today.

I have found recipes on the Internet for all three but nope, not nearly as good by a long shot.

So here goes:

First, and most annoying not to be able to get it right: we called it Dad's Special. Scrambled eggs with ground beef and onions. Simple, but we can't hit it right. Being raised by good German cooks my mom and dad weren't afraid to use lots of butter. The eggs were hard scrambled and very crumbly. Spicing was only salt and pepper. I've even tried lard instead of butter as lard was definitely in their kitchen, but both my brother and I remember butter for this one. It was called Dad's Special because everybody loved it and no one could remotely make it like my dad. Suggestions?

Second, also very simple but I keep missing the mark: fried zucchini. Both parents made this one but my mom more often. Slices of zucchini cut lengthwise, very lightly dipped in egg and flour (I think) seasoned with salt and pepper while sauteed in a pan. I don't remember if they used oil, lard or butter in the pan. It was quite a production with lots of batches. Like Dad's Special this was a family favorite that both my brother and I asked for whenever home on visits. The big problem for us in replication is the coating. It wasn't much but they definitely used egg and maybe some kind of flour mixture. The finished product was largely just zucchini until the final batch when the remaining egg mixture was poured in creating a thin omelet, almost crepe effect which makes me wonder if no flour was even used.

Finally, late in life Dad found a recipe that he loved in some magazine, probably Reader's Digest, for Hawaiian meat puffs. Ground meat muffins with a baked on tomato or maybe cocktail sauce glaze. He didn't use pineapples unless they were extremely finely chopped or even mashed. I think he just used pineapple juice but I don't know. The end product had a real nice sweetness to it. I have no idea what else was in it other than I've found tons of Hawaiian meat puff or mini meatloaf recipes online but nothing comes even remotely close.

My brother and I have spent decades trying to recreate these with many tasty results but never even remotely as good as theirs.

Anyone have recipes or suggestions? Thanks!

Happy cooking and eating!

Okay, I really believe this is a lesson in futility but I'm going to give it a shot.

Growing up, I was blessed with two very good cooks for parents. Certainly not Michelin star level and very basic but still really good. They are both long gone and my brother and I miss some of what they made and have never been able to replicate as good as what they made. They generally used basic ingredients, and we were right there watching them cook but not paying enough attention to catch it all.

For me I have three particular recipes that I would dearly love to have again and my every attempt falls way short, my brother's as well. I really don't feel this is a case of absence makes the heart grow fonder as they really were good cooks and everybody raved about their cooking, and my brother agrees with me. I'm also concerned that ingredients from the sixties and seventies were much higher quality and less processed and natural than what I am using today.

I have found recipes on the Internet for all three but nope, not nearly as good by a long shot.

So here goes:

First, and most annoying not to be able to get it right: we called it Dad's Special. Scrambled eggs with ground beef and onions. Simple, but we can't hit it right. Being raised by good German cooks my mom and dad weren't afraid to use lots of butter. The eggs were hard scrambled and very crumbly. Spicing was only salt and pepper. I've even tried lard instead of butter as lard was definitely in their kitchen, but both my brother and I remember butter for this one. It was called Dad's Special because everybody loved it and no one could remotely make it like my dad. Suggestions?

Second, also very simple but I keep missing the mark: fried zucchini. Both parents made this one but my mom more often. Slices of zucchini cut lengthwise, very lightly dipped in egg and flour (I think) seasoned with salt and pepper while sauteed in a pan. I don't remember if they used oil, lard or butter in the pan. It was quite a production with lots of batches. Like Dad's Special this was a family favorite that both my brother and I asked for whenever home on visits. The big problem for us in replication is the coating. It wasn't much but they definitely used egg and maybe some kind of flour mixture. The finished product was largely just zucchini until the final batch when the remaining egg mixture was poured in creating a thin omelet, almost crepe effect which makes me wonder if no flour was even used.

Finally, late in life Dad found a recipe that he loved in some magazine, probably Reader's Digest, for Hawaiian meat puffs. Ground meat muffins with a baked on tomato or maybe cocktail sauce glaze. He didn't use pineapples unless they were extremely finely chopped or even mashed. I think he just used pineapple juice but I don't know. The end product had a real nice sweetness to it. I have no idea what else was in it other than I've found tons of Hawaiian meat puff or mini meatloaf recipes online but nothing comes even remotely close.

My brother and I have spent decades trying to recreate these with many tasty results but never even remotely as good as theirs.

Anyone have recipes or suggestions? Thanks!

Happy cooking and eating!

I am just 'guessing' the issue with trying to duplicate those family recipes is the 'seasoning', i.e. something is missing like paprika, thyme, cinnamon, etc. Are you certain only salt and pepper was used? in the Dad's Special was the ground meat 100% beef? Just so many different things that can easily alter the final product.

 

[yowser]

Jalapeno Beer-Cheese Bread

No-knead comfort loaf, fabulous sandwich bread when sliced and toasted.

540 g (4.5 c) bread flour
2 1/4 tsp (packet) dried yeast
12 oz (1 bottle, .3L) beer*
1 tsp salt
4 oz cheddar cheese, grated
1/2 c pickled jalepenos
1/2 c chopped cilantro (optional)
Cornmeal for dusting dutch oven

Medium bowl, mix flour and yeast, add beer and mix until you have a soft dough, combine salt, then 2/3 of cheese and jalapenos.

Put in oiled bowl, turn and cover, refrigerate 18-24 hrs.

Let warm to room temp, 2 hrs and heat oven to 450F w/ covered 5-6 qt dutch oven (or other oven-safe covered container).

Generously dust bottom of dutch oven w/ cornmeal and carefully place dough into dutch oven, making a shallow slice the length of the loaf w/ sharp knife.

Cover and cook for 20 min, remove lid, sprinkle rest of cheese into sliced groove, bake another 15-25 min until well browned.

Remove from heat, let it sit 10 minutes before removing.

*Best to pick a light, low-hopped lager (German, Czech, Mexican, American Pale ale or lager - not an IPA)

 

[YmaOHyd]

Black bean sofrito:

1. Finely mince/grate about a pound of tomatoes (I pulse in a blender).
2. Chop a bundle of cilantro; you want a cup, give or take. Fine or rustic is preference; I prefer rustic
3. Juice one lime
4. Heat a bit of olive oil on medium heat.
5. Add a small diced onion and cook until it's softened
6. Add a diced jalepeno (recently I substituted this out and replaced it with a small can of sliced green chilis; my wife really liked it)
7. Add 3 chopped garlic cloves, and cook for two minutes, give or take
8. Add oregano; the recipe I use calls for sprigs of fresh oregano. I use about 1/2 tbsp of dried oregano.
9. Add a little bit of chipotle flakes or a little more red pepper flakes. 1/2 tsp of chipotle flakes; I use 1 tsp of red pepper flakes
10. Add the tomatoes and cook until most of the liquid has evaporated. Add salt and pepper to taste.
11. Add two cans of black beans and their canning liquid. Do not drain the beans; you want the starch
12. Hold the mixture at a rapid simmer until it's reduced down to a gravylike or saucelike consistency. On my stove this takes about 15 minutes.
13. Finish with a glug-glug of olive oil and 1 tbsp of lime juice. Add extra salt, pepper and lime juice to taste.
14. Stir in the cilantro and serve; I usually do this with fluffy white rice on the side, but I bet bread is also super good

This is vegan. I'm not vegan, my wife basically is, we both like it.

 

[glynndah]

Very Easy Italian Beef

Meat: Chuck roast or arm roast is what I usually use, but if you're trying to cut down on red meat, I've heard a turkey breast works, too. This is your chance to use a cheaper cut of meat.
A packet or two of Italian dressing mix. I like the "zesty" or "spicy" one the best but whatever you can find is fine. Good Seasons makes one. I think Hidden Valley does, too, but the store brand is okay, too.
A jar of pepperocini.
A can of beer. Really cheap is fine. This is not the time to break out the fancy imported stuff.

Dump everything into a crockpot. Yes, the stems and all of the pepperocini.
Cook for six to eight hours.
Separate the meat and take out the pepper stems if you wish.
Serve on Hoagie buns.

 

[glynndah]

The best oatmeal ever.
{I detest slimy oatmeal. If you like it "creamy", this recipe is not for you.}
1 cup of water
Salt if you like.
Dried fruit. Optional. Raisins, currants, cranberries, cherries. I like dried blueberries.
1/2 old-fashioned oats. You can also use quick oats - NOT instant.
Add water, salt and dried fruit to a small saucepan and bring to a boil.
Add the oats and take the pan off the heat. You can stir it once or twice if you like but it's not necessary.
Cover and set a timer for five minutes.
Drain any excess water or just stir it in. Top with whatever sweetener you like. Brown sugar, white sugar, maple syrup, stevia, etc. A bit of butter if you like. Milk or cream.

 

[AloneTooLong]

Our small town has a new resident, who is a published author (not erotica tho). She also has a blog; from California, via Florida, New Orleans and now Texas. My local book club was invited to her home (an 'older' home, high ceilings, small rooms, etc.) and she cooked a couple of items from her cookbook for us--what fun! She married a Texan (a geologist) thus her move to Texas. Joy Wilson, i.e. "Joy the Baker". Lots of tasty recipes (and, sadly, non of them are KETO).

 

[Belegon]

Indian Potatoes with Sesame Seeds and Spices

2 lbs boiling potatoes (8-9 medium sized)
2 tsp whole cumin seeds
¼ tsp fenugreek seeds
2 tsp whole black mustard seeds
6 Tbsp oil
1-3 dried hot peppers (or several tsp pepper flakes)
2 Tbs sesame seeds
¼ tsp turmeric
2 tsp salt
freshly ground black pepper

Boil potatoes in jackets, drain and cool, dice into ¾ inch cubes. Combine cumin, fenugreek & mustard seeds in a small bowl, and arrange other spices into small bowls in the order in which you will add them next to the burner on the stove where you will be cooking. Heat oil in large skillet over medium heat. When very hot, put in the spices: cumin, fenugreek & mustard combo, let sizzle for 10-20 seconds, stirring. Red peppers and stir, sesame seeds and stir, turmeric and then the potatoes.

Stir and fry the potatoes for 5 minutes, stirring frequently, add salt, pepper and fry for another five minutes. Best with a few brown spots on the potatoes which make a nice crust of spices.

this sounds good. must try.

 

[yowser]

English Muffins

Not really English but American (never saw them anywhere in the UK), make for splendid breakfasts or lunch sandwich breads.



1c lukewarm water
1 pkg yeast
1-2 tsp sweetening (honey, sugar)
1-2 c bread flour

Mix well in a ceramic bowl with a wooden spoon, end by beating rapidly for 100 strokes to incorporate a lot of air. Should look pretty much like thick mud.

Keep covered in a warm place ½ - 1 hrs

Add

1 tsp salt
1-2 Tbsp oil
1-1 1/2 c flour, more for kneading

Coarse cornmeal for later.

Add salt and oil and mix, then add flour, a bit at a time, less as the whole business gets thicker. When dough starts to come away from the bowl, turn out onto a floured board and knead for 10-20 minutes, adding small amounts of flour until no longer sticky but smooth and elastic. Put into oiled bowl, turn over (so top is thinly coated and won’t dry out) and cover with a towel. Keep warm for an hour.

Turn onto a floured board, and roll out into a rectangle a quarter of an inch (or slightly more) thick. With a cookie cutter or a 3 - 4 inch wide glass or mug (75-100mm), cut out a series of disks, and transfer to a board (I use a pizza paddle) sprinkled with cornmeal.

Cover with a dry towel and let rest, depending on air temperature, 30-50 minutes.

Bake slowly on an ungreased griddle or heavy skillet. Start hot, then turn down the heat for 5-8 minutes on each side (raise heat again after turning, then lower as with the first side.)

If they still seem a bit doughy inside, put them in a medium oven for a few minutes to finish baking.

After cooling, don't cut them but pull them apart (or use a fork to perforate the sides first) and toast.

Super with butter, marmalade or jam.

These have a cameo performance in my latest story.

 

[Erozetta]

Caramel stuffed salted triple chocolate chip cookies

• 230 grams unsalted butter, room temperature
• 250 grams dark brown sugar
• 100 grams granulated sugar
• 2 Large eggs +1 yolk, room temperature
• 190 grams AP flour
• 127 grams bread flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• ½ teaspoon baking powder
• 1 tsp cornstarch
• vanilla powder
• Vanilla extract with seeds
• milk chocolate callets
• Dark chocolate mini-chips
• Semi-sweet chunks
• Flaky sea salt, for topping
• A batch of vanilla butter caramel
• (Optional) Chopped pecans

Steps:

1. Put butter in a sauce pan and heat it over medium heat. Swirl the pan once the butter is melted. It'll get foamy and crackly. A little bit scary, but you want it like this. A few minutes after the crackling stops, you should have some browned amber-colored bits in the bottom of the pan. Congrats, you've browned butter without burning it. (Side note: this butter is also excellent with about 2 crushed garlic cloves, 1-2 teaspoons of chopped fresh rosemary, thin sliced scallion whites , and some fresh sage cut in a chiffonade. Add these to the butter immediately after it browns and is piping hot. Mix for about a minute. The residual heat will cook everything. Then toss the butter with roasted root vegetables like parsnips, carrots, and fingerling potatoes.)
2. Add both sugars to the butter (preferably not the herbed version) and mix to combine. It'll look funky, have faith. Let the sugar/butter mixture cool to room temp.
3. In a separate bowl, combine the flours, baking soda, asking powder, cornstarch, vanilla powder, and salt.
4. Once the butter/sugar mixture is cooled, add the eggs+ yolk and vanilla with seeds. (You can also add about 2 tablespoons of Buttermilk here if you want for a more tender cookie, I usually omit.)
5. Stir the flour mixture into the butter mixture.
6. Add chocolate chips (and pecans if you want).
7. Cover and chill the dough for at least 24 hours.

Note: I don't measure chocolate chips or vanilla, but ideally the chocolate chips would be equal by weight.

While dough is chilling, make your caramel:

• 240 ml heavy cream
• 200 grams unsalted butter
• 400 grams superfine sugar
• 60 ml water
• 16 grams salt
• 2 scraped vanilla pods, or 2 tsp vanilla paste

(This is gonna be a labor of love, but worth it.)

1. Prep a tray. I usually double the recipe and use a half sheet tray. Brush with butter, line with parchment that goes up the edges, too. Brush the parchment with butter, set aside.
2. Melt the butter in a sauce pan along with the heavy cream.
3. Add sugar to another large pot with the water. Stir slowly and constantly over low heat until sugar is fully dissolved. Don't rush this step. Remove the pan from the heat if needed to prevent boiling.
4. Once all sugar is dissolve, use a pastry brush dipped in water along the edge of the pan to prevent sugar from crystalizing on the sides.
5. Now the anxiety inducing part: Bring the sugar to a boil, then don't touch it, but watch it burn. Well, watch it turn to a lovely deep amber color and pray you don't burn it. Candy thermometer should read right around 350 degrees F or 175 Celsius.
6. Remove from heat and prepare for the sputtering and foaming as you combine the butter and heavy cream mixture with the salt and sugar mixture. Mix until well combined.
7. Bring back up to 120 Celsius or 250 Fahrenheit, mixing constantly, then pull from the heat.
8. Add the vanilla seeds/paste to the mixture at the very end and stir until well blended.
9. Pour into prepared pan. Allow to cool for at least 3 hours, preferably overnight.
10. The next morning, pull parchment from the pan and cut into roughly 1/2" by 1/2" squares (big enough to put a good sized hunk in the middle of your flattened cookie scoops while leaving enough room to seal an. There will be a lot of them. Separate and freeze the squares. For a few hours or until you're ready to make the cookies.

Assemble the goods:

1. Let the dough warm to room temperature for about 20 minutes after chilling overnight.
2. Scoop a million cookie balls with a cookie scoop.
3. Flatten cookie balls.
4. Place a frozen caramel cube on half of the flattened scooped cookies.
5. Top the caramel cube with the other half of the flattened scooped cookies and press around gently to seal it.
6. You should have cookie pucks.
7. Line your baking sheet with parchment or a reusable silicone liner.

Final steps:

1. Set oven to 350 (or Celsius equivalent) and bake no more than six cookies at time per each half sheet tray for 11-14 minutes. (Golden around edges, might look underdone in the middle, this is important, don't overbake them.) rotate the cookies halfway through for even baking.
2. As soon as they are out of the oven, sprinkle the tops with flaky sea salt.

Let cool for ten minutes on cookie tray, then transfer tona wire cooling rack. This lets them set up and finish cooking in the center without burning. Transferring them to a cooling rack keeps the bottoms crisp.

Whatever caramels you have leftover should be rolled in chopped toasted pecans, frozen, then dipped in chocolate and sprinkled with flaky sea salt.

 

[yowser]

German Style Potato Salad

No mayo, so suitable for warm weather picnics.

3-4 large waxy boiling potatoes (or equivalent smaller.) Yukon Golds are good.
1 Tbsp salt
1/4 c oil
1/2 c vinegar (I sometimes use half brine from a jar of cucumber pickles)
1 minced onion (or finely diced celery)
black pepper to taste
1 Tbsp salt

optional
1 Tbsp dijon style mustard

Boil potatoes until tender (not too much, 20-30 minutes) in salted water, peel and dice.

Saute onions (or celery) until soft, add vinegar, salt and pepper (optional mustard) to warm.
Add to potatoes, mix and let sit at least 1 hour.

 

[TarnishedPenny]

CORNBREAD

Prep time 5 minutes, bake time 20-25 minutes

1 cup all-purpose flour
¼ cup white sugar*
4 tsp baking soda
¾ tsp salt
1 cup yellow cornmeal
2 eggs
1 cup milk (plus a touch)
¼ cup shortening, melted**


Sift together flour, sugar, baking powder and salt. Stir in cornmeal. Add eggs, milk and shortening, beat with beater until just smooth (do not overbeat). Pour into greased pan, bake at 425˚F for 20-25 minutes.

Serve with butter, jam, honey, maple syrup, etc

Notes

* The amount of sugar can be varied somewhat depending on personal taste.

** Vegetable shortening, lard, oil, butter, margarine, etc. The type of shortening can depend on taste and intent. Using bacon fat, for instance, gives a heartier flavour, one suitable for serving with a stew.

Freezes well.

 

[AloneTooLong]

From All Day I Dream About Food website—KETO peanut butter muffins​

Ingredients

• 1 cup (258 g) peanut butter, (creamy, no sugar added) (I used almond butter)
  
• 1 tbsp coconut oil, or butter
  
• 1/2 cup (91 g) Swerve Brown, (this is a sugar substitute but you can use 'regular' if carbs don't matter
  
• 1 tsp vanilla extract
  
• 3 large eggs
  
• 1/2 cup (45 g) collagen protein powder See Note below
  
• 2 tsp baking powder
• 
  
• 1/4 tsp (0.25 tsp) salt
  
• 1/3 cup (78.86 g) sugar-free chocolate chips (I used Hershey's DARK chocolate chips)
  

Kid is not counting carbs; he is trying to increase his protein in-take thus regular brown sugar for him. Also he doesn't like things too sweet (is he really related to me?) so I only used ¼ c. (45 g) brown sugar

Instructions​

• Preheat the oven to 350°F and line a muffin pan with 12 silicone or parchment paper liners.
  
• Place the peanut butter and coconut oil in a large microwave safe bowl, and microwave until they are melted and can be stirred together. Alternatively, you can melt them in a pan over low heat. (I needed 1 min. in microwave)
  
• Whisk in the sweetener and vanilla extract until well combined, then whisk in the eggs. Add the collagen, baking powder, and salt and stir until well combined. Stir in the chocolate chips.
  
• This ended up as a very thick 'dough'--not pour able; scoop able tho.
  
• Divide the mixture evenly among the prepared muffin cups and bake 18 to 25 minutes, or until the muffins have risen, are golden brown, and firm to the touch on top.
  
• Remove and let cool in the pan.
  

• Notes​

  
  If your collagen protein is flavoured (author is from Canada!) and contains sweetener, you may want to cut back on the sweetener in this recipe.

Nutrition​

Serving: 1muffin | Calories: 208kcal | Carbohydrates: 7.4g | Protein: 15g | Fat: 13.2g | Fiber: 2.9g​

 

[AloneTooLong]

Egg bites

Grandson wanting high protein food; tried this one and he liked it well enough to request more:

Brown 1 lb ground meat (I used half beef/half pork)--do NOT cook all the way as it will finish cooking in the oven after you add the seasoning then dump in bowl with eggs and add the cheese

3 T taco seasoning (would probably work with Italian seasoning or perhaps even Asian seasoning
6 beaten large eggs
1-2 cups grated cheese (cheddar or Mexican 'mix' is possibly the best choice. (I used cheddar, about 2 cups).

Place 2 T of the above in a silicone cupcake pan liner; bake at 350 Deg F for about 15 mins. You will probably get 24 of these 'egg bites'; carb count is minimal; lots of protein-18 gr if you have 2 pieces (and, of course, some fat). Can be refrigerated for several days; dipping in salsa might be tasty also. I didn't have any 'red' salsa around so we skipped that.

 

[AloneTooLong]

Egg bites

Grandson wanting high protein food; tried this one and he liked it well enough to request more:

Brown 1 lb ground meat (I used half beef/half pork)--do NOT cook all the way as it will finish cooking in the oven after you add the seasoning then dump in bowl with eggs and add the cheese

3 T taco seasoning (would probably work with Italian seasoning or perhaps even Asian seasoning
6 beaten large eggs
1-2 cups grated cheese (cheddar or Mexican 'mix' is possibly the best choice. (I used cheddar, about 2 cups).

Place 2 T of the above in a silicone cupcake pan liner; bake at 350 Deg F for about 15 mins. You will probably get 24 of these 'egg bites'; carb count is minimal; lots of protein-18 gr if you have 2 pieces (and, of course, some fat). Can be refrigerated for several days; dipping in salsa might be tasty also. I didn't have any 'red' salsa around so we skipped that.