Recipes!

I have tried many variations of this, but the thing that makes it really good is the brown sauce, so don't skip that. For some reason brown sauce makes lentils extra yummy.

I am more of a throw it in and taste it, add more stuff kind of cook, too.  🙂  Your recipe for vegan shepherd's pie sounds really good!  What is brown sauce?  We have "browning sauce" in the US.  It's Kitchen Bouquet brand.  Is that the same thing?

Brown sauce is similar to steak sauce or worcestershire sauce 🙂

Brown sauce is similar to steak sauce or worcestershire sauce 🙂

Ahh, thank you!  Since she said it was such an important ingredient, if I tried making this, I didn't want to mess it up.  😉

I did wonder if brown sauce was a specifically British thing! HP sauce would be the original, there are lots of generic versions in the UK. I have substituted Worcestershire sauce, not as nice and makes it unsuitable for vegetarians as it has anchovies in.
This is what Wikipedia has to say about brown sauce
'Brown sauce is a traditional condiment served with food in the United Kingdom and Ireland, normally brown or dark orange in colour, and made from a varying combination of tomatoes, molasses, dates, tamarind, spices, vinegar, and sometimes raisins or anchovies.[1] The taste is either tart or sweet with a peppery taste similar to Worcestershire sauce. It is similar but not identical to steak sauce in the United States, which historically derives from it, barbecue sauce in Australia, and tonkatsu sauce in Japan.'

Thanks so much for the explanation, Pixie!  I didn't realize brown sauce was a regular condiment.  I'm always amazed what you can find on Wiki, too (should have thought to look there!).  I will have to do some label reading to see what I can find that might be similar in the US.  I did look up the ingredients for the Kitchen Bouquet brand, and it doesn't sound similar enough.

Here's my recipe for homemade hot fudge sauce.  It's so simple and super delicious over vanilla ice cream!  😀

Hot Fudge Sauce

2 cups confectioners sugar
12 ounce can evaporated milk
4 ounces (1 stick) butter
4 ounces bittersweet chocolate*
1 teaspoon pure vanilla extract

*I use Ghirardelli 60% cacao bittersweet chocolate chips

Combine sugar, evaporated milk, butter and chocolate in a 2 quart heavy sauce pan.  Over medium-high heat, cook and stir until it reaches a slow rolling boil.  Reduce heat to medium and continue cooking/stirring for 3 minutes.  Remove from heat, stir in vanilla extract and serve.

Store any leftovers in the refrigerator for up to 1 week.

I say... ha ha, if it lasts that long... it's great right out of the fridge on the end of spoon... 😀

Ooh that's made me want a hot fudge sundae so badly!

With our power being out during the afternoon yesterday, I had to throw together dinner on the fly... as I didn't have my usual prep time.  I keep a lot of bone broth (chicken and vegetable stock) made up and ready to use, so I had some on hand.  I threw this together based on what I thought sounded good, and crossed my fingers for a good result.  I told my family I couldn't promise it would be stellar, but it would be edible.  Needless to say, my kitchen witchery style to throwing stuff together paid off... they LOVED it! 😀  We couldn't think of a name to call it... so you get "The Soup with No Name."  *laugh*  We're a large family, so I make loads at once (double what I'm posting) and it came out great.  😉

The Soup with No Name

2 ounces butter
1 medium yellow onion, sliced thin
16 ounces baby portobella mushrooms, sliced
1 tablespoon Worcestershire sauce
2 quarts chicken broth
8 ounces pearled barley
sea salt, to taste
freshly cracked black pepper, to taste
1 pound pork sausage, browned and drained
1 teaspoon crushed red pepper flakes (optional)
4 ounces heavy cream

Brown pork sausage until no longer pink.  Season with crushed red pepper flakes if desired.  Drain fat and set aside.

In a large heavy bottom pan, sauté onions and mushrooms in butter until onion is wilted and begins to brown slightly.  Add Worcestershire sauce, chicken broth, browned pork sausage, pearled barley, sea salt and pepper.  Bring to a gentle rolling boil, then reduce heat, cover and simmer for 2 hours.  Stir occasionally.

After 2 hours, uncover and stir in heavy cream.  Allow to simmer for 15 minutes and then serve.

We had this with a fresh slice of artisan sourdough bread.  Yum!

Today I'm making some Chocolate "No Bake" Oatmeal Cookies since it's too hot to even think about turning on the oven.  These are truly divine!!!  They tasted like chocolate fudge.  😉

Chocolate Oatmeal No Bake Cookies

2 cups granulated sugar
4 tablespoons baking cocoa
1 stick (4 ounces) butter
1/2 cup milk
1 cup creamy peanut butter
1 tablespoon vanilla
3 cups quick cooking oats

In a heavy bottom saucepan over medium-high heat, bring the sugar, cocoa, butter and milk to a slow rolling boil.  Stir continuously and allow to boil for 2.5-3 minutes.  Remove from heat and stir in peanut butter, oats and vanilla.  Drop from a tablespoon onto a baking sheet lined with waxed paper and allow to cool until firm (this can be expedited in the refrigerator 😉 ).  Store in an airtight container... preferably in the fridge.  YUM!