Adaptable Recipes, Food Glorious Food, Makeover Monday Meals, Take Out Favorites From Your Kitchen

Makeover Monday Meal- Turn Takeout into Dine-in

Almost everyone has a go-to place for great takeout. Whether you go on a Friday, Saturday, or even Tuesday night, there’s nothing like ordering your favorites and digging in when you get home.

However, there are times when you just don’t feel like making the drive. Granted, there are a plethora of delivery options available, but many of them require a minimum order to get free delivery, and if you’re in the mood for one thing, it’s just not worth it.

For many people, lo mein with its noodles stir-fried with vegetables and your choice of beef, chicken, or shrimp in a delectable sauce, ticks all the boxes. Thankfully Cooking Professionally has a recipe for Beef Lo Mein that is not only delicious but it can also be prepared for two in twenty minutes. Moreover, by making it at home, you can control the level of sodium and carb intake.

With so many supermarkets and grocery stores offering pre-chopped and julienned vegetables in their produce sections, you can save yourself some more time. This is a great and economical way to enjoy your favorite takeout meal at home.

If you want to make this vegetarian or vegan:

Omit the beef and increase vegetables *

Replace the oyster sauce with an equal amount of low-sodium or regular soy sauce plus 2 teaspoons of white sugar, coconut sugar, turbinado, or raw cane sugar. You can also use 1 teaspoon of Swerve, Splenda, or monk fruit sweetener. *

To make it low-carb instead of Lo Mein noodles or egg noodles, you can use zucchini or spaghetti squash noodles. Instead of blanching in hot water for 2 minutes, blanch the vegetable noodles for 4 minutes and set them aside. *

 

Beef Lo Mein recipe by Cooking Professionally adapted Still A Chick Lit

Ingredients

• 14 ounces Lo Mein noodles (or cooked egg noodles) *

9-ounce beef sirloin (tenderloin/rump or any tender meat cut) *
• 3-4 mushrooms, sliced
• 2-3 spring onions, cut into 2-inch pieces
• 1 bell pepper, julienned
• 2-3 cabbage leaves, cut into thin slices
• 5-6 snow peas
• 1 small carrot, julienned
• 2 tablespoons vegetable oil for the sauce:
• 2 tablespoons light soy sauce
1 tablespoon sesame oil
• 2 teaspoons dark soy sauce
• 4 tablespoons oyster sauce *
• 1 tablespoon sugar
• 1 tablespoon Shaoxing wine (or rice vinegar)
• 1/4 teaspoon white pepper
For the marinade
:• 1 tablespoon sauce mix
• 1 teaspoon cornstarch
• 1/4 teaspoon baking soda
optional garnishes:• chopped spring onions• chili oil, to taste

Directions

Step 1

To begin, blanch the noodles in hot water for 1-2 minutes, then sprinkle in a bit of sesame oil, mixing well. Set aside.

Step 2

Combine all of the sauce ingredients into a small mixing bowl. Set aside.

Step 3

To prepare the vegetables, wash and slice them. Set aside.

Step 4

Cut the beef steak into thin slices, going against the grain. In a separate bowl, combine all of the marinade ingredients, then add the beef slices. Let sit for 10-15 minutes. Set aside.

Step 5

Heat the pan or wok over medium-high heat. Sprinkle in 2 tablespoons of oil, then add in the beef slices.

Step 6

Flatten the beef, searing for 1-2 minutes, then continue to stir fry for an additional 1-2 minutes. Then, follow with the vegetables, adding in the hard ones first. Cook for 1-2 minutes.

Step 7

Make space in the middle of the wok, add in the noodles, and pour in the sauce mixture.

Step 8

Toss all the ingredients and noodles well for 2-3 minutes to combine evenly, until fully cooked. Remove from heat and transfer to a serving plate.

Step 9

If desired, top the dish with extra chopped spring onions and chili oil. Serve immediately.

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Adaptable Recipes, Makeover Monday Meals

Makeover Monday Meal- Copycat Breakfast Edition

Even though the official beginning of fall is still a few days away, many of our favorite coffee shops and/or coffee houses have begun to offer fall-themed, or more specifically, pumpkin-spiced hot and cold beverages. The pumpkin theme also extends to donuts, muffins, and quick bread. If you would like to try something a little different that’s easy to make and save you a little money, we have two terrific recipes for you to try.

At the beginning of the pandemic, there was a banana bread baking movement that seemed to be everywhere. As time went on, interest in making banana bread waned. Many people enjoy Starbucks banana bread, so we made a concerted effort to find a recipe that most closely replicates the taste. This recipe was found on the Butter Your Biscuit Blog.

If you are not into pumpkin-spice flavored coffee, we came across a recipe for an Iced Maple Frappe Coffee by Dan McLaughlin on TikTok. It’s super easy and if you’re into maple this is a wonderful twist on a delicious fall-themed beverage.

Both of these recipes are quick and easy. Start the week off on a deliciously thrifty note.

The recipe has been adapted for:

  • Vegan/Vegetarian
  • Gluten-Sensitivities
  • Low Sugar diets

 

Copy Cat Starbucks Banana Bread recipe by Butter Your Biscuit adapted by Still A Chick Lit

  • 2 cups flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, sorghum, sweet or brown rice flour)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 egg (2 tablespoons Aquafaba, 1/4 cup silken tofu pureed with 1/8 teaspoon baking soda, 1 flaxseed or chia seed egg, or vegan egg replacer)
  • 1 1/8 cup sugar (Swerve sweetener, Splenda granulated, monk fruit sweetener granulated, coconut sugar, turbinado, or raw can sugar, pulsed fine)
  • 1/2 cup vegetable oil (Canola oil)
  • 2 tablespoons buttermilk (dairy: whole fat buttermilk or low-fat buttermilk)  (non-dairy: 2 tablespoons rice, soy, almond, or light coconut milk mixed with 1/2 teaspoon of fresh lemon juice or apple cider vinegar, let sit for 5 minutes before using)
  • 1 teaspoon vanilla
  • 3 extra ripe bananas
  • 1/2 cup chopped walnuts

INSTRUCTIONS

  1. Preheat oven to 325 degrees, spray an 8 x 5 loaf with nonstick spray and line it with parchment paper if desired.
  2. In a medium bowl add flour, baking soda, salt, and cinnamon and whisk just until combined.
  3. In another medium bowl add egg, sugar, and oil and whisk until combined.
  4. Add the dry ingredients to the wet ingredients and mix well, the mixture will be thick and dry.
  5. Add in the buttermilk, vanilla, and mashed bananas and mix until combined.
  6. Pour into a loaf pan, sprinkle walnuts over the top.
  7. Bake on the center oven rack for 60-75 minutes or until the knife comes out clean.

NOTES

 

  • You can adjust the cinnamon to up to 1 1/4 teaspoon of ground cinnamon, depending on your taste.

Maple Greek Frappe by Dan McLaughlin @softpourn on TikTok

1 tablespoon maple sugar

1 tablespoon light brown sugar (Swerve brown sugar substitute)

1 tablespoon good quality instant coffee

Cold Water

Ice

8 ounces of Milk (Whole, Low-fat, 2%) (non-dairy: Almond, Rice, Soy, Oat, Light Coconut, or hazelnut milk)

  • In a glass or travel mug add the maple sugar, brown sugar, and instant coffee.
  • Add enough cold water to cover, but don’t add too much
  • Using a frother, a small immersion blender, blender, or something like a Nutri-bullet. Mix the ingredients together until it’s thick
  • Add ice
  • Pour in your choice of milk, stir, and enjoy,

 

 

 

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Original Recipe on:

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For more coffee beverage ideas, follow Dan on TikTok @softpourn