Lower Carb or Keto - Homemaker Geek

Collard Greens and Others or mix them IP

I grow greens in my Garden so I have a tons of opportunity to make them.

Full pot of washed drained and chopped Greens collards or kale. Or a combo of all kinds.

1 chopped Onion
5 cloves garlic crushed and chopped Garlic

6 slices chopped Bacon

1 tbsp Costco’s Better than Bullion Chicken

1 tsp Johnnies seasoning or slap ya mamma for a kick. * you can add red pepper too
a few shakes or more

1 Tbsp butter

3/4 c water

Put the greens and water in the pot first and put everything else on top of the greens.

lid on, vent to sealing, set manual 18-20 min. 15 min Npr.

Sausage. Sweet Italian …Kitchen aid Grinder attachment using DIY Sausage Seasoning below

I am adding 1 small batch on the left of the ingredients list and X 4 on the Right which will make about 2 c to store.
See my You tube Video on making this as well as making the Spice Blend that Ak use in this. The Blend Mix makes 2 cups for future Batches…use 1 Tbsp per Lb of Meat. https://youtu.be/SqyO0qWzQFM

SAUSAGE.

FOR THE SPICE BLEND:
1 Tbsp Paprika. x 4 = 1/4 c.
1 Tbsp Garlic. x 4 = 1/4 c.
1 Tbsp Onion pwdr. x 4 = 1/4 c. 2 Tbsp Salt. x 4 = 1/2 c.
1 tsp Pepper. x 4 = 1 Tbsp + 1 tsp.
1/2 tsp Fennel. x 4 = 2 1/2 tsp.
1/4 tsp Sage. x 4 = 1 1/2 tsp.
1/4 tsp Cumin. x 4 = 1 1/4 tsp.
1/4 tsp Coriander. x 4 = 1 1/4 tsp
1 tsp Cayenne. x 4 = 1 Tbsp + 1 tsp.
2 tsp Parsley. x 4 = 2-3 Tbsp
1/8 tsp Thyme. x 4 = 1/2 tsp.
1 tsp Chili powder. x 4 = 1 Tbsp + 1 tsp.
2 tsp Basil. x 4 = 1/8 c.
1/2 tsp Brown Sugar. x 4 = 2 1/2 tsp.
2 Tbsp Red Wine Vinegar add when mixing. x 4 = 1/2 c. When mixing.
2 tsp EVOO x 4 = 1 Tbsp when mixing
DIRECTIONS:
Mix together and store in a Jar.
Use 2 Tbsp for every 2 Lbs Ground Pork

INGREDIENTS FOR SAUSAGE:

Use a Pork Shoulder or Butt Roast

DIRECTIONS:
Cut Meat to 3” x 1” strips.
Using a large Cake Pan or Casserole dish to catch the Meat as it comes out of the Grinder.
Put the Meat through Grinder with the larger of the 2 Dye/hole plate.
Spread it out evenly in the Pan.
Don’t Forget to add the EVOO and the Red wine by sprinkling it over the Meat.
Gently mix in the seasonings. Over mixing will cause tough Sausage.
At this point you can run it through a second time with the Larger Dye, or switch to the smaller one. I have trouble with the Smaller because I need a new blade, so I’m fine with 2 runs with the Large one.
Knowing this you can now Switch Dye/Plate to the smaller one and run the Meat through the Grinder again. .
When the Sausage is done, Place into a Gallon Sized Baggie and flatten to 1/2” thick. Then I take a Cookie Sheet, turn it on its side and use the edge to make indentations in the baggie making 4 indentations across and 5 lengthwise, dividing it all into about 20 square Patty sections, not necessary to press all the way through…this will make the pieces easier to break off after they Freeze. Freeze flat, and break off desired amount of patties when needed, they thaw fast at room temp.

Keto Krumpets, and Waffle mix. Mary’s

Mary’s Keto Krumpets

Mix: For Dry ingredients

3 c almond flour

1 c coconut flour

2 Tbsp plus 2 tsp Baking Powder

1/2-3/4 tsp salt

Mix together well and store in Airtight container

Single serving: makes 2 Krumpets

1/4 c mix

2 1/2 tsp melted butter or olive oil

1 egg or 3 Tbsp egg whites or substitute

2 Tbsp water or a little less for stiffer Krumpets

For 4 hefty Krumpets:

3/4 c mix

3 Tbsp melted butter

1/2 c plus 1 tbsp egg or 3 eggs or whites or egg sub

1/3 c water

Preheat griddle or skillet to med hi heat.

I use a double Breakfast Sandwich Maker…but you can use Egg Corrals, or Wide Mouth ? jar lids, sprayed.

For 1 serving (2 Krumpets) Divide in half between vessel of choice, or just divide into two on griddle, Pat out to make 2 “rounds” about 1/4” thick. They will rise. Turn heat to med lo and Cook 3 min. Or till golden brown, flip and cook another minute . Serve immediately, or cool completely and store in baggie in frig for later.

For 4, repeat above except make 4. Etc..

For waffle:

1 1/4 c mix

1 Tbsp melted butter

1 egg or substitute

1 Tbsp water

1 tsp vanilla

1 egg white stiffly beaten

Spray preheated waffle maker
Pat the batter into the waffle maker. Cook about 3-5 min. Dont peak. Check the sides for brownness Serve hot.

Cocoa Krumpets:
For 2 use recipe for single serving above
Add 1 tsp vanilla

1 1/2 tsp xylitol/erythritol Monkfruit blend

2 Tbsp cocoa powder Extra butter…. about 2 Tbsp total Divide in 1/2 and make in breakfast sandwich maker. 2 min. Remove when still a lil wet.

FOR MINI MUFFINS:

1 1/8 c mix

1/8 tsp Baking Soda

1/2 ripe Banana Mashed well

1 small apple large grated

Optional: 3 Tbsp crushed Pineapple love this.

2 Tbsp Coconut oil

1/2 Tbsp Cinnamon

2 eggs

Optional:Nuts for the top.

Preheat oven to 350°

Spray or grease a mini muffin. Mix wet ingredients with fruits, mix well. Mix the dry ingredients well and add to wet ingredients.
Divide batter evenly in the muffin pan.

Bake at 350° for 15-20 min until muffins are browned .

This batch had cinnamon sprinkled on top. Not in it.

This batch, I did not add pineapple. (See Below..from here down)

Ricotta Cheese Pancakes (lower Carb)

1 c Ricotta Cheese

3/4 c flour

1/2 tsp Baking powder

1/ 1/2 Tbsp sugar
Pinch salt

3/4 c Milk

3 eggs separated

1/2 tsp Vanilla

Preheat a griddle to medium.

Mix dry ingredients in a medium bowl

in another bowl, Beat egg whites, set aside
Beat egg yolks and add the milk to the eggs.

Add the Ricotta to the eggs, add milk, vanilla and mix together til smooth. Add the flour mixture to the milk mixture, then fold in the egg whites.

Drop about 1/3 cup onto hot griddle, tap a little to flatten a little, and cook like pancakes.

Brats and Saurkraut IP/ Stovetop

You can do more if you want …this is just a guideline recipe.
6 Bratwurst, Kielbasa’s, Aidell’s Sausages, Andouille, hot dogs, all work.
1 Sweet Onion chopped
1 Apple, cored and chopped
1 tsp or more Caraway seeds.
1 Pkg or about 3 cups Saurkraut. With at least 3/4 c Juice

Sauté Brats in Evoo untill brown on all sides…I use a Frying Pan on Med to Med High because it’s faster… But by all means, if you prefer the IP then do it in there, just need to make sure that you deglaze it’s well after.

Meanwhile, rough chop the Onion and the Apple removing core first.

When Brats are done, remove them and toss the onion in for a few minutes, add the apple. Sprinkle well with caraway seeds. (Sometimes when cooking them in the IP I don’t sauté the onions. But when doing Stove top, I always do).
Make sure all the brown is off the bottom so the pot will come to pressure. Toss in Sauerkraut with Juice. Put the Brats on top.
Lid on, vent to sealing.

Set the time for 4 min, 1 min NPR.

If you don’t have Sauerkraut and don’t have Apples, but do have Apple Juice and Cabbage and Apple Cider Vinegar, read on.

If you ever want to make Mock Sauerkraut with Bratwurst . Its great too.
Slice 1/3 head of the cabbage, set aside.
Sauté 6 Brats till brown on all sides, remove to a plate,then sauté.
1-1/1/2 tsp caraway seeds in butter.
Add 1 whole rough chopped Onion.
Pour in 3/4 cup apple juice and a couple splashes
of vinegar,,,,(2 Tbsp?)
Add Cabbage.
Manual 4 min.
Add the browned cooked Brats,
set 4 min manual with min Qr.

Spaghetti Squash IP

First, we need to discuss how well done you like your Squash. I like it best a bit crunchy, so if you like yours a little more done you may want to do 6 min and 7 min NPR. For Whole Squash, try 8 min with 7 min NPR On occasion, I use the microwave to put another minute on the cook time, but they keep cooking so I don’t want it too soft.

One important note to keep in mind is that not all Spaghetti Squash are created equally.. like Apples or any other Fruit or Veggie, some are more dense as they grow and the strands are tighter inside, and some are a little more pithy in the middle with looser strands. Some are a bigger than others, so the cook times are not exact for all. This is why I choose to err on the cautious side of the possibility of being just a little undercooked rather than end up with mush which I have had happen too!

I have a method to cook the Sauce and the Squash at the same time….so for the “all in one” method ..….Scroll down past the filling part to the Squash and the Sauce made at the same time… and, no need to poke holes in a whole one if you choose to do them from whole…it’s cooking under pressure from the outside in.. not like a microwave or oven where the pressure builds from the inside out. Make sense?

This recipe will work for shredded Chicken as well, just add it to the Sauce last and heat through.

TO COOK IN THE MICROWAVE.
Poke with a fork in several places.
Microwave Whole for 12-15 Min. Cut open and clean out the seeds.

TO COOK IN THE IP:
This is just one way.☺️
Cut in half. Some people Cut it in half lengthwise but you can cut them width wise if you like…it shreds better…your choice, it just needs to fit back in the pot… scoop out seeds, if your Squash is as big as one of mine was, ( shown in pic below) set 1/2 aside and the other which you will use… drizzle with EVOO, Butter or Ghee, and spread about 1 tsp Regular Better than Bullion Chicken flavor in the wells between the two,
(you could do a little more than that if it’s the low sodium Costco version with 1/2 the Sodium).

Add 1 c water in the 6 q Ip. Or 1 1/2 c to the 8 q. Then add the trivet with 2 stacked Squash halves, Manual 6 min with 5 min NPR. Set aside
Shred it a bit, then fill with hot filling. directions below:

Notice the other half of this one directly under the top half.

You can even make this with and Indian flair….with Garam Masala for seasoning added to the meat.

If you only have one pot to do all of this….
After Pre cooking your Squash halves from above.

For Spaghetti squash filling:
1 lb Ground Sausage, or Hamburger, or a combo of all. ( whatever you have) Brown seperate in fry pan.
Optional.. 1 Kielbasa chopped
1 sweet Onion chopped
2 tsp Italian seasoning.
3 tbsp minced fresh Basil plus a bit for garnish.
4 cloves minced Garlic.
1 jar of your favorite Spaghetti Sauce, Classico or Rao’s, or Bertolli’s is great.
Butter for the Squash
2 Tbsp olive oil.

I have also added the all in one method below so if you don’t want to mess with this method….save your self several steps and skip to the method below.

It is so much more convenient to cook the filling in a frying pan or another pot but if you insist, or are in a Hotel where you don’t have access to another divice. …then do this.

Turn pot to Sauté…(.If you are using ground meat, best to sauté it in another fry pan til a little brown, ) and sauté Onion and Garlic in Evoo till soft
Add Kielbasa and cooked Meats..heat through.
Add Sauce and Italian seasoning. Reduce Sauce, if it reads hot, turn it off for a minute and hit sauté again low.
After you fluff the squash, add the hot sauce…..
At this point I didnt know if I could get both halves stuffed back in the pot with the filling in them but I did and I did manual for 0 min and QR to reheat the squash.
Serve with Mozzarella and Parmesan.

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ALL IN ONE METHOD:

Spaghetti Squash and Sauce both made at the same time…IP

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This is my method for cooking the Sauce and Squash at the same time.
To make it all in one pot, except for the Hamburger that I like to cook in the frying pan… Sauté and Season the Burger adding the Salt Pepper, Italian Seasoning and Basil. Meanwhile, chop everything else up.
Layer the Onion and Garlic in the bottom of the inner pot, pour in 1/2 c of Red Wine, and 1/4 c of Water, (this is the least amount of liquid that can be used along with the “water veggies” in order to prevent the burn notice.)
Add 2 tsp Costco’s better than Bullion Chicken, then the Shrooms, then the Burger and lastly the jar of Bertolli Sauce, don’t stir.
Put the long handled, long legged trivet down right into the Sauce mixture, ( SEE pic) and then the whole Spaghetti Squash . . If it’s not whole, set the time for 8 min with 5 min Natural pressure release before opening it up. (If it’s whole do 10 min NPR. . You can always microwave the squash if it’s not quite done to your liking.
Carefully take the Squash out whole, by lifting it out of the sauce with the long handles of the long legged trivet… set it on the cutting board and cut it in half . Fluff it up season with Butter, Evoo, Salt and Pepper, fluff again, then let t it set while you prep the other half because it was still cooking.
You may want to thicken the Sauce with a cornstarch slurry, or reducing it. (To reduce, turn the pot off and back on to Sauté) but we ended up just drinking the Broth from the Bowl.

Poke a fork in the squash to test for doneness. Fork should go in yet have some resistance.

Doesn’t look done…hmmmm… but it keeps cooking and the hot filling keeps it cooking even more

This one was slightly over cooked but still good!

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Here is One more:

This one was made seperatly in the IP .
Obviously this one isn’t done at 5 min with 5 min NPR, but it was easy to cut at this point. …. so into the microwave, “as is” it went. 2 min. Then it was perfect. Scoop seeds and Serve immediately with hot sauce from the frying Pan

This was Ground Turkey, scallion, garlic, basil, spinach, peppers and mushroom and a little bit of Tomato Sauce filling

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FOR ANOTHER VERSION. You may like the Mexican Spaghetti Squash Filling Link here.. Taco Salad

Pot Roast #3. IP. Mexican flavor, to Shred for Enchiladas or Mexican foods. Enchilada recipe included

Sorry, no finished pics at this time. I will update when I get some good pics.

Pot Roast for shredded beef for enchiladas (recipe included)
As I do with most meats, I bring it to room temperature before cooking. It can take an hour ish. You can pre cut it if you want.
I do pot roast allllll the time. So here is one that I do for the shredded beef type fillings

If you like to make Shredded Beef for Enchiladas instead of using hamburgers or them, let’s do it ! Here is a change up from the traditional Shredded Beef that you might do for BBQ sandwiches, so use this for the Shredded Beef for Enchiladas, Burritos or Tacos. You just change up the seasonings from what you would do for other Shredded Beefs.
I make my own season for tacos using:
Cumin, Paprika, Garlic, Oregano, Onion, Salt, Chili Powder and Cayanne

If you want to make your own, Here is one recipe for Taco seasoning
Taco Seasoning

You can use store bought season if you want…you can also find one online for DIY Taco Seasoning, but then you will add more cumin.

Here’s what you do for the Shredded Beef:

1 large Chuck pot Roast about 3 lb cut into 3 lengthwise chunks, (season well, with the seasoning).
3 Tbsp Taco seasoning. You may want to add more later.
Saute in 2-3 Tbsp vegetable oil until nice and brown on all sides.
Recipe Continues below pic.

Brown it nice, like this. Critical for good meat.

3/4 c Red Wine to deglaze, and 1/4 c water.
To the Wine and Water, add.
1 1/2 tbsp of Low Sodium Better than Bullion Chicken flavor
1/4 c Enchilada sauce( don’t stir in. Just pour or smear it on the top of the cooked roast when you load the Pot.).
Use these Sacrificial veggies in stead of broth:
1 whole chopped onion.
1 aneheim, pepper chopped.
6 cloves garlic.
Put chopped veggies and liquids in the bottom of the pot, no trivet, then meat on top, giving room between pieces.
Put the Lid on, vent to Sealing.
Set manual for 24 min, then NPR for 30 min.
When it’s done, drain off and reserve the liquid. Shred the meat and add more Cumin to taste.
Use this on Tacos or in Burritos, Enchiladas, or Taco salad. (Tip…..you may be able to shred it with a mixer) Taste and add more seasoning. Use a little bit of the broth/juice in the meat filling, .
Recipe for Enchiladas.. Enchiladas or Enchilada Pie with Red Sauce IP or Oven

For Enchilada Filling and Enchiladas, you will need :

Shredded meat from above recipe.
1/2 c juice or broth from the roast
1 large can of enchilada sauce DIVIDED
2 c cheese or more (I like more). DIVIDED 1 pkg of regular flour or combo tortillas 1-2 small cans of Green Chili’s …to taste

For the Filling:

To the Shredded Meat Add:

1/2 c broth or juice.
1/2-3/4 c Enchilada sauce
1-1 1/2 c Grated Cheese. ( yes, in the filling).
1 can green Chili’s.
Stir together and taste to see if you need more Cheese or Chili’s.

For Enchiladas:

Using a Casserole Dish or pan, Pour some of the Enchilada sauce in your pan just to coat the bottom.
Set aside.
Heat a frying pan with oil and very lightly fry the tortillas. One at a time
After they are lightly fried with just a little brown on them Dip tortilla in enchilada sauce, both sides,
Fill with filling and roll up, Line them up in a your casserole dish/pan. Pour remaining sauce over enchiladas .
Cover with foil or a cookie sheet… and bake for 20 min. At 350° take out, uncover, and sprinkle cheese on top.
Bake another 10 min.

Pot Roast #2 …IP

As with any pot roast meal you sear the meat first so I included that in to the start to finish time. Also as I do with most of my meats, I bring it to room temperature before cooking. It helps to keep juices in and it can take an hour…you can cut it into pieces first if you want.

So with that in mind this Pot Roast Start to finish time can be around 1 hour and 20 min to 1 1/2 hrs, even though the “set time” on manual is 23min.( this is normally a 2 1/2- 3 hour process when done stove top or oven).
This pot roast is super fork tender and flavorful. The celery and onions will pretty much disappear and carrots and Aneheim that are put in at the beginning will be super soft. We like it like this. So if you want to add veggies, on top in a lotus steamer during the process do that, or if you want to cook more in the broth at the end, do it after roast is done, and take the meat out while you cook the other veggies in the broth: (this will add about 1/2 hour to the finish time, extra veggies are not mentioned here).

2-3 lb roast regular size from the store(Doesn’t really matter that much). Cut into 3 wide strips…

1 -2 carrot

1 1/2 ribs celery

2 large cloves Garlic

1 shallot

1/2 onion

5 sprigs of fresh Thyme (or 2tsp dry)

1/2 tsp italian season

1 c red wine

1 1/2 c chick broth

Salt n pepper
Johnnies seasoning salt.

Evoo (Extra Virgin Olive Oil)

1 Anaheim pepper *optional (or other pepper/s will do)

2-3 Tbsp Corn starch and water stirred well, to make a thickening paste for gravy)

You can use Flour and water or flour and milk to change the gravy if you want a different gravy.

Stock phototherapy sacrificial veggies that make the broth. Can be served with the roast or saved for later to put in soup or stew or blended in with a Vitamix or immersion blender for the gravy.

Season cut up meat on all sides with johnnies, brown all sides of the meat in Evoo. (I mean nice and golden/dark brown, not burned..this is super flavor) . The meat should release when it’s ready to turn without sticking.(I did mine in a separate larger pan, and in one batch) Sauté mode in the IP normal does the job though. (If the pot gets too hot and pops. Toggle between off and adjust the Sauté.)

While meat is searing…Chop carrot and celery and onion in larger chunks. Slice the garlic and shallot thinner. Rough chop Aneheim.

Take browned meat out and put on a plate.
Add the onion, shallots, and garlic, sauté till translucent. Add the wine to deglaze the pot and make sure all the brown is off the bottom. Add broth, and herbs and spices. Add meat back in and top with all the veggies.
Important…Do not add cornstarch or thickener at this point. (You can if you want just sprinkle it on top of the roast without clumping it…then just stir it in without making the slurry…)

Lid on, vent to sealing.. set manual for 23min, with full NPR at the end. At least 15-20 min. Remove meat, …
If you want to add veggies do so now…. and cook for 5 min. Qr, check for doneness…if veggies are close they will keep cooking as you make the gravy around them.
Turn pot off and then to sauté, (if you have not sprinkler the flour and starch on top of the meat at the beginning you will do it now) and add the thickening paste slowly while whisking…whichever you have chosen for your gravy…. the paste should be like pancake batter. Stir till gravy thickens. add meat back in to gravy to warm.
Serve with cauliflower mash or potatoes and greens on the side.

Stuffed Summer Squash….It’s Lower Carb

Switch it up, use what ever you want in here it’s just a start even add pecans, almonds, pine nuts. Use this one for Zucchini Boats too!

1 or 2 nice sized summer squash OR Zucchini. depending on size.
1/2 lb Hamburger.
1/2 lb Sausage.
1 Onion chopped fine.
3 cloves minced Garlic.
6 Criminis Mushrooms
Squash Meat from the Squash
3 Broccoli branches or Brocolini (or asparagus) cut into 1” pieces
3 Roma Tomatoes chopped.
Fresh Basil (a few leaves ) chopped finely
Parmesan cheese add some to the recipe and garnish with it.
1 Tbsp corn starch
1 Tbsp water….slurry to thicken. Or use Costco’s better than bullion chicken, (it has less sodium) and water for the liquid.
EVOO.
Salt and Pepper .

Very carefully cut out the middle of the Squash, (using a grape fruit knife helps a ton). Dice it into 1/2” pieces.
In a frying pan, brown the meats, in a couple Tbsp of Evoo, drain if needed leaving 2-3 Tbsp of grease in the pan. Add the Onion, Garlic and Mushrooms. Sauté for a couple minutes, and then toss in the rest of the ingredients Except the cheese, (Not the squash halves either ?? taste and adjust spices to taste. Turn burner down to warm….Stirring occasionally. Make sure that the Squash and Broccoli gets cooked, but not mushy. Add the slurry if needed to thicken the juice created by the veggies. It helps to hold it all together.
Sauté for a minute or two. Then keep hot.
Drizzle Evoo over the squash halves, sprinkle with salt and pepper, and microwave them for 2 minutes. Take them out and put on a cookie sheet , fill with the hot filling and top with cheese. If you want, pop it in the oven under broil for A minute….careful don’t burn it. Kick it up a notch ..for those who like it.Add Red Pepper flakes or hot sauce to serve.

Egg Foo Young with Almond Sauce…Oven or Breville Toaster Oven

Preheat oven to 375° Or even
I save my stir fry leftovers. I make sure to cool them down and put the leftover Stir Fry away right away into the Refrigerator. Use with in a few (2-3 days)
You will need about 3 cups worth of leftover Veggies and Meats.
Pics show different Batches below.
I suggest Making only enough to feed you and your Family one Meal of this. Because it doesn’t freeze well as the Ingredients have been pre cooked once and will then be cooked again. From a Food Safety Perspective, that’s it.
I personally discard the Leftovers unless the Gravy has been made fresh.

3 cups leftover stir fry. meat cut small. I make Pork, Chicken or Beef.
6-8 beaten eggs.
1 Tbsp Oyster sauce.
3 shakes Fish Sauce. 1/8 tsp
1 Tbsp Flour
1 tsp Baking powder.
1 tsp Sesame Oil.
1 tsp of Simply Asia Sweet Ginger Garlic seasoning

FFOR THE ALMOND SAUCE: Not lower Carb so go easy if your watching them.

INGREDIENTS for the Sauce:
3 c Chicken Broth or 3 c water and 3 Tbsp Reduced Sodium Better than Bullion Chicken.
1/2 tsp Sesame oil.
1/2 tsp Almond extract.
Slurry of 1/4 c Corn Starch and 1/4 c Water.
OPTIONAL: 1 Tbsp Lemon Juice.

Preheat the Oven
You can use a Preheated Cast Iron Pan, or a Frying Pan. just put them in about 5-10 min before your ready with the Foo. Add a tsp of Sesame Oil and swish it around just before you add the Mixture.
Spray any Oven safe Dish with Baking Spray .. a Souffle Dish, or Cassarole Dish, or even a Toaster Oven sized Broiler Pan.
In a good sized Bowl, mix the Flour and Baking Powder together and sprinkle over the leftover Stir Fry .
Add the rest of the Ingredients, and mix well but quickly so that you don’t flatten the Baking Powder.
Pour into sprayed or Preheated Pan. If you use a preheated Pan it shortens the cook time.
Place in the Oven on the Middle Rack …Breville Toaster Oven goes more towards the bottom.

Bake for 15-20 min and check for doneness. The Breville will take longer. Especially if you use a Cassarole Dish.
When it’s done it will be Golden on top or just slightly puffy, and either a knife comes out clean or there is no jiggle in the center.

MAKE THE SAUCE:
While the Egg Foo Young is Baking, get a medium sized Sauce Pan and add to it

Using ingredients from above
3 cups of chicken broth or I use Reduced Sodium better than Bullion Chicken because I can make it more concentrated. So that would be 3 c water and 3 Tbsp of the Costco better than bullion because it has less sodium in it. You can add more later if you want
Slurry of 4 Tbsp Corn Starch and 3 level Tbsp Better than Bullion Chicken
1/2 tsp Almond Extract
1/2 tsp Sesame oil

Make the sauce by heating the Broth and sesame oil first and slowly adding just enough of the slurry to thicken the sauce to your desired consistency, then add the Almond Extract.

Adjust the taste to your liking. When you do taste it don’t double dip or the saliva on the spoon can break the sauce.
I add more of one or the other to get the taste I’m looking for.