#HomeCookedGoodness

[lotusinjadewell]

Vietnamese meal during Lunar New Year. Credit to Phương Mai.

[lilithravyndarkwood]

Sunday Family Beef with Broccoli

A journey from treasured treat to weekly tradition

Growing up, beef with broccoli was a rare and special dish in our home. I still remember the first time my mom made it when I was a teenager. The tender slices of beef, the green broccoli, and that rich, savory sauce that brought everything together — it was an instant favorite.

But broccoli was a luxury in those days. Its price often meant we had to adjust our budget elsewhere, making this dish an occasional treat rather than a regular meal. There was always something bittersweet about savoring each bite, knowing it might be weeks or months before we'd have it again.

Years later, with improved circumstances, broccoli no longer strains our weekly grocery budget. What was once a rare indulgence has grown into the centerpiece of our Sunday family meals. Now, I take pride in preparing this dish for my own family, watching their faces light up just as mine did all those years ago. The recipe has remained largely unchanged — some traditions are perfect as they are.

Every Sunday, as the familiar aromas of garlic, ginger, and oyster sauce fill our kitchen, I'm reminded of how far we've come. This dish represents more than just a delicious meal – it's a celebration of family, of progress, and of the simple joys that connect our past to our present.

Ingredients

⅓ cup oyster sauce

2 teaspoons sesame oil

1 teaspoon soy sauce

1 teaspoon white sugar

1 teaspoon cornstarch

¾ pound beef round steak, cut into ⅛-inch thick strips

3 tablespoons vegetable oil, plus more if needed

1 thin slice of fresh ginger root

1 clove garlic, peeled and smashed

1 pound broccoli, cut into florets

Instructions

1. Prepare the Marinade

In a medium bowl, whisk together the oyster sauce, sesame oil, soy sauce, sugar, and cornstarch until well combined.

Add the beef strips to the marinade, tossing to coat each piece thoroughly.

Cover and let marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.

2. Prepare the Broccoli

Bring a large pot of water to a boil.

Add the broccoli florets and blanch for just 1 minute—they should brighten in color but remain crisp.

Immediately drain and rinse under cold water to stop the cooking process. Set aside.

3. Cook the Dish

Heat a wok or large skillet over high heat until very hot.

Add 2 tablespoons of vegetable oil, then add the ginger and garlic. Stir-fry for about 30 seconds until fragrant.

Add the blanched broccoli to the wok and stir-fry for 2-3 minutes until the edges start to brown slightly. Remove from the wok and set aside.

Add the remaining tablespoon of oil to the wok. When hot, add the marinated beef with all the marinade.

Stir-fry the beef for 2-3 minutes until the meat is no longer pink and the sauce begins to thicken.

Return the broccoli to the wok and toss everything together until well combined and heated through, about 1-2 minutes.

4. Serve

Serve immediately over steamed rice. This recipe makes enough for 4 servings, perfect for a family Sunday dinner.

Chef's Notes

For extra tender beef, slice it against the grain and partially freeze it beforehand for easier cutting.

Don't overcook the broccoli during blanching—it will continue to cook when returned to the wok.

For a spicier version, add a pinch of red pepper flakes when stir-frying the garlic and ginger.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight!

[cookbouffe]

There's a reason they call it TENDERloin 🐷

If you're looking for an easy, comforting homecooked meal - you've arrived at the right recipe page! This delicious meal will be on your table and in your belly faster than you think.

I N G R E D I E N T S Roasted Carrots & Potatoes: - Roughly 4-6 Yukon Gold Yellow potatoes, but you can use whichever potatoes you prefer - Roughly 2.5lbs of carrots - Approximately 1/2 cup of olive oil, or any cooking oil you may have - My mix of herbs & spices: · 1 tbsp of garlic powder · 1 tbsp of onion powder · 1 tbsp of paprika · 1 tbsp of Italian seasoning · 1 tbsp of fine herbs · 1/2 tbsp of pepper · 1/2 tbsp of salt * all of this is to taste, but you can really have fun with your spices and make this your own Pork Tenderloin: - 1 Pork Tenderloin - Approximately 1/4 cup of olive oil, or any cooking oil you may have - My mix of herbs & spices: · 1 tsp of lemon pepper · 1 tsp of seasoned salt · 1 tbsp of paprika · 1 tbsp of fine herbs · 1 tbsp of herbes de provence · 1 tbsp of onion powder · 1 tbsp of garlic powder · 1/2 tbsp of basil · 1/2 tbsp of oregano * all of this is to taste, but you can really have fun with your spices and make this your own Gravy: - Roughly 1/4 cup of water - Roughly 1/2 tbsp of flour - Approximately 1/2 cup of chicken bouillon - Whatever amount of juice/liquid/fat you can collect from the porc after roasting

T O O L S - Cutting board - Knife - Fork - Casserole dish - Baking sheet - Aluminum foil - Wooden spoon - Skillet

P R E P T I M E Roasted Carrots & Potatoes: - Preheat oven to 425℉ - Start by cleaning and chopping your carrots and potatoes. For the carrots, you want them in roughly 1/4 inch thickness,. For the potatoes, you want them in edible-size chunks/cubes - nothing big, but not too small - Once chopped, you want to add them to a big bowl. Once in the bowl, you want to add the olive oil and the herbs & spices (except the fine herbs) and mix well. Make sure all your veggies are coated in oil and herbs as evenly as possible. You can use a wooden spoon or hands - whatever method is easier for you. Once mixed, you can set aside momentarily - Prep baking sheet with tin foil - After the baking sheet is prepped, you want to spread your mix of carrots & potatoes as evenly as possible and add the fine herbs on top Pork Tenderloin: - Take a fork and poke holes throughout your pork tenderloin - Pour some oil on the tenderloin and cutting board and roll the loin in oil to cover evenly - Cover evenly with herbs & spices, making sure to use half the measurements mentioned for each side (i.e.: 1 tbsp = 1/2 tbsp on each side). Once herbs & spices have been added, you want to roll/massage the blend onto the meat - Leave to rest on the cutting board for now

R E C I P E - Now that your carrots and potatoes are properly prepped, you will cook them in the oven for approximately 30mins - Once the carrots & potatoes have rang, you want to mix them around with your wooden spoon and reduce the heat to 350℉ - Meanwhile, you will transfer your pork to the caserole dish - Once oven is ready, you will re-add carrots & potatoes to the oven, as well as the tenderloin (on 2nd rack) and cook for approximately 25-30mins, flipping the meat half way - Once the veggies are properly golden and roasted in colour, you can remove and set aside. As for the tenderloin, you will take a skillet and add the juices/liquid/fat from the pork and then set the tenderloin aside as well - While the pork sits, you will heat the skillet to medium-high heat and move frequently so that the juices don't settle - While it heats, you will prepare a roux with the water and flour. Once they are mixed and there are no clumps, you will add to skillet, along with the chicken bouillon, and mix in the skillet (you can make this as thick as you wish by adding more concentrated bouillon or flour to your roux) - Once gravy is made, you can remove skillet from the heat and transfer gravy to bowl - Serve roasted carrots & potatoes, tenderloin and gravy on your plate as desired.

Voilà, enjoy la bonne bouffe ��️

[submissiveblender]

Made dinner for my household and my bff tonight and she announced her arrival by saying "I apologize for what I'm about to do"

After eating a full rice bowl and a second bowl of just rice, she looked at the empty bowl and asked me, "If I order a pizza, would you like some?"

Ma'am how

Where did this appetite come from

(She'll be back shortly with the pizza)

[diabetesinsider]

Summer Vegetable White Bean Soup

It's almost here - summer that is! The gardeners are chomping at the bit, checking their tender plant starts for sign of growth. So far, I've planted onions, carrots, celery, dill, parsley...too early to use them in this cooking but in a few weeks - a different story. The dill weed adds a nice pop of flavor to your tried and true bean soup - who would have thought? Try this savory soup - see what you think.

3 T. oil

1 onion, diced

2 carrots, sliced thin

4 stalks celery, sliced thin into crescents

3 T. garlic, minced

2 T. tomato paste - optional

1 t. Italian herb mix

1 t. Hungarian paprika

dash chili flakes - use a light hand!

dash salt

dash pepper

4 c. vegetable broth

2 cans Cannellini beans, drained, mash one can as thickening

2 c. kale, remove/discard stems, cut in ribbons with kitchen scissors

1 T. dill weed

2 T. white wine vinegar

In a deep fry pan, saute onions, carrots, and celery to caramelize. Add garlic, tomato paste, Italian herbs, paprika, chili flakes, salt, pepper, and vegetable broth - stir in well to mix flavors. Add beans, kale, dill weed, and vinegar. Simmer 15 - 20 min. to blend flavors.

When I'm not working up new healthy eating meals for the family, I'm sewing cotton pocket aprons for my online shop - www.etsy.com/shop/topdrawerthreads .

Or I'm merrily knitting hats and scarves from upcycled recycled yarns thrifted from my favorite creative reuse source for my other shop - www.etsy.com/shop/topdraweryarns .

My daughter's have an online shop - www.etsy.com/shop/yesdesigns - where they design and sew cotton pocket knickers... great as leisure wear.

My older daughter has an online shop - www.eytsy.com/shop/wildwovenwomen - where she works upcycled recycled thrifted yarns into eye catching brightly color throws and afghans.

[theapea]

Simple Nilagang Baboy

Today I made Nilagang Baboy for dinner (Boiled pork soup)

Nilagang Baboy is a very common filipino food which is a soup dish with either pork or beef (if made with beef we call it nilagang baka), pechay, potatoes, corn and, sabba bananas. Nilaga directly translates to “boiled” and Baboy means pork. If translated literally, the dish is simply called…. Boiled pork. Not quite appetizing to hear in english but when I hear this dish, I just go back to those moments where it’s raining season and so cold but my mom cooks a warm batch of Nilagang Baboy or Nilagang Baka and everything feels right in the world.

Today I didn’t add some sweet corn and sabba banana since we don’t have those right now. It would have been more perfect with those but it’s just too hot in the Philippines right now and the remaining sabba bananas that we had were turned into sabba con yelo by my papa and brother. It’s a cold filipino desert, similar to a halo-halo with less ingredients just shaved ice, sabbah bananas cooked in sugar syrup and evaporated milk drizzled to your preference and sometimes sago (clear tiny tapioca pearls).

Tbh my Nilaga today looks really sad and incomplete but my brother still liked it so it’s not too bad I guess. Next time I cook it I will add sweet corn and sabba bananas.

Oh! Yesterday I cooked my little sister and younger brother’s favorite chicken adobo.

The picture made it look so ugly but it was pretty good. One of my sisters complained again that I cooked too little and she cannot grab multiple servings (she already had 2). Yesterday we found out two of my younger siblings got achievements at school so I cooked their favorite meal. Lucky for them I can cook this dish with my eyes closed now. The sauce was just the right amount of thickness, Not too dry but not too watery, very saucy. It’s so flavorful, on the saltier side when eaten by itself but not too salty, just a little saltier than usual. When eaten with rice, the flavor is just right.

[funmalibmillie]

What?! She write AND cook?! lol. Happy holidays to you all!!

[eija-home-food]

🌿 Bhatt ke Dubke: A Taste of the Himalayas

Ever wondered what the mountains taste like? 🏔️

In the serene valleys of Uttarakhand, nestled amidst the Himalayas, lies a culinary gem passed down through generations—Bhatt ke Dubke. This hearty dish, made from black soybeans (locally known as bhatt), is more than just food; it's a warm embrace from the hills.

Why is it special?

Nutrient-Rich: Packed with protein and essential nutrients, it's a wholesome meal.

Authentic Flavors: Cooked in traditional iron utensils, it carries the rustic essence of Pahadi kitchens.

Cultural Heritage: Every bite tells a story of tradition, love, and the simple joys of mountain life.

The rich, dark hue of Bhatt ke Dubke, simmering to perfection.

Feel free to reblog, share, and let me know if you tried it! Let's keep the flavors of our heritage alive. 🍲💚

[defaultgenders]

With this BBQ pulled pork recipe, you can taste the taste of summer. You can enjoy the delicious smell filling your home while your slow cooker does the work.

Ingredients: 3 lbs pork shoulder, trimmed. 1 cup barbecue sauce. 1/2 cup apple cider vinegar. 1/4 cup brown sugar. 1 tbsp mustard. 1 tbsp Worcestershire sauce. 1 tsp garlic powder. 1 tsp onion powder. 1/2 tsp smoked paprika. 1/2 tsp salt. 1/4 tsp black pepper.

Instructions: In a bowl, mix barbecue sauce, apple cider vinegar, brown sugar, mustard, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper. Place pork shoulder in the slow cooker. Pour the sauce mixture over the pork, covering it completely. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until pork is tender and easily shreds with a fork. Once done, shred the pork using two forks and mix it with the sauce in the slow cooker. Serve on buns or as desired.

Prep Time: 15 minutes

Cook Time: 480 minutes

Hephzibah Art

[helthylifesworld]

Amazing Pork Chops and Vegetables Recipe

Looking for a dish that blends flavor, health, and ease? Dive into this tantalizing recipe of pork chops and vegetables! Juicy, tender pork chops seasoned to perfection pair beautifully with an array of roasted vegetables, creating a meal that’s not only delicious but also nutritious...

[maidith]

Daily Cooking Quest Tori Katsu - Deep Fried Chicken Cutlets Master the art of Tori Katsu with these mouthwatering deep fried chicken cutlets. Join us on our daily cooking quest and elevate your culinary skills.

[warnermusicartistservices]

Salad with Marinated Tomatoes. When my tomatoes grow, I'll make this: When life gives you tomatoes, make a flavorful Marinated Tomato Salad. This simple yet delicious recipe is the perfect way to showcase your homegrown produce.

[spiceitupkitchen]

Savor the flavors of Italy with our hearty Minestrone Soup Recipe. A symphony of fresh vegetables and savory broth, it's a bowlful of comfort for any day. 🍲🌿😌

[spiritsofmilford]

Lightened Up Chicken Enchiladas Craving some Mexican flavors? These Lightened Up Chicken Enchiladas are the perfect solution. Packed with flavor, but with less guilt.

[vicktortaiwo]

steamedchicken Did you know that steaming chicken retains more nutrients compared to other cooking methods? Join us as we delve into the science behind this mouthwatering technique.

[eternalegend-art]

Lightened Up Chicken Enchiladas Craving some Mexican flavors? These Lightened Up Chicken Enchiladas are the perfect solution. Packed with flavor, but with less guilt.