Table of Contents:
MICHELIN STAR VEGAN CHICKPEA CURRY!? What Steve learned cooking with a Master Chef
Video taken from the channel: The Happy Pear
American Chop Suey
Video taken from the channel: Live and Let Dine
Chris Cooks Veggie Bowls with Fire-Roasted Salsa
Video taken from the channel: Chris Loves Julia
How to cook take away beef chop suey
Video taken from the channel: Khoan Vong
American Chopsuey | Classic Delizia |
Video taken from the channel: Classic Delizia
American Chop Suey
Video taken from the channel: Cast Iron Chaos
WHAT I EAT IN A DAY AS A FOOD BLOGGER
Video taken from the channel: RainbowPlantLife
12 ounces uncooked low-FODMAP macaroni Preparation In a large, heavy saucepan or stockpot, sauté the ground beef for 8 to 10 minutes over medium heat, breaking it up into small pieces with a.Low-FODMAP Fire-Roasted American Chop Suey Very Well Fit lean ground beef, tomato paste, Worcestershire sauce, green bell pepper and 10 more American Chop Suey with Gluten Free Pasta Sarah’s Cucina Bella green bell pepper, pepper, olive oi.I make “American Chop Suey” a couple of times each month using one 28oz can of crushed tomato with puree instead of soup.
Now that we’re all adults at.350ml low-FODMAP chicken broth 2 tablespoons soy sauce (gluten-free) 2 tablespoons corn-starch 1 tin of sliced water chestnuts 2 green onions (green part only), sliced 1 tablespoon dry sherry (this is optional, but it helps add to the flavour).DIRECTIONS.
In large pot over medium heat melt butter. Add onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Stir in garlic for about 1 minute. Stir in ground beef.Heat the butter in a large pot over medium heat.
Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for about 1 minute.I’ve found that the only place in the world that this recipe is called American Chop Suey is in and around the Boston area. Everywhere else it is known as goulash.
Go into most any diner north of Boston, and American Chop Suey is on the lunch menu. This is a one pot meal that is terrific during these budget-conscious times. It is a comfort food.This delicious, comforting dish named American Goulash, aka American Chop Suey, aka Beef and Macaroni, has simple, economical, filling ingredients such as lean ground beef, green bell peppers, tomatoes, onions, garlic, and seasoned with herbs that are reasonably family-friendly and super simple to find at any market or local grocer.
American Chop Suey is really simple to prepare and comes together in just one pot (hooray for fewer dishes!). Basically, all you do is saute the aromatics, brown the beef until cooked through, add the tomato products, seasoning, and spices and simmer, then add the pasta and when it’s al dente, top with Loads of mozzarella!Chop Suey is a delicious stew composed of bean sprouts, water chestnuts, bamboo shoots, onions, celery, and bits of pork, chicken, or beef served with noodles.
Popular in the 1950s, each mom had her own version of this cheap, familiar comfort food. This recipe is like the one my mother-in-law, Helen made. The True Chop Suey History.American Chop Suey is a delicious and easy dinner recipe made with ground beef, tomato, onion, green pepper, macaroni, and spices..
Pure comfort food made on the stovetop in just 30 minutes and makes a great weeknight dinner when served with dinner rolls and butter!This healthy American chop suey comes together in about 45 minutes and is really easy to make on a busy weeknight. Use a food processor to chop the garlic, carrots, celery, and onion to speed up prep time. Then, brown the grass-fed ground beef and add in the vegetables. Cook the mixture until the veggies cook.
Low FODMAP Comfort Food. The idea of low FODMAP comfort food is one we talk a lot about, simply because having IBS can be so stressful, plus stress can exacerbate it, so staying out of that loop is a worthwhile goal.. We also know that you all like easy meals and recipes that the entire family can enjoy. I am telling you, this Low FODMAP Chili Mac checks off all of the boxes!1 14 ounce can of diced tomatoes (fire roasted if possible) 1 5 ounce container fresh baby spinach; 1 6 ounce container diced yellow onion (most local markets carry, don’t worry if not organic) 1/4 – 1/3 cup Shredded mozzarella cheese (optional) 2 tbsp. garlic infused olive oil or 2 tbsp.
EVOO and 1 tbsp. minced garlic.FODMAP IBS recipes developed by Patsy for her cookbooks or for various clients. See more ideas about Fodmap recipes, Food recipes and Fodmap.
List of related literature:
| |
| from The Keto Diet: The Complete Guide to a High-Fat Diet, with More Than 125 Delectable Recipes and 5 Meal Plans to Shed Weight, Heal Your Body, and Regain Confidence | |
| |
| from Jane Grigson’s Fruit Book | |
| |
| from The Sonoma Diet: Trimmer Waist, Better Health in Just 10 Days! | |
| |
| from Alchemy of Herbs: Transform Everyday Ingredients into Foods and Remedies That Heal | |
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| from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make | |
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| from Olives and Olive Oil in Health and Disease Prevention | |
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| from IBS Cookbook For Dummies | |
| |
| from Low-FODMAP and Vegan: What to Eat when You Can’t Eat Anything | |
| |
| from The Little Cantonese Cookbook | |
| |
| from Handbook of Herbs and Spices: Volume 2 |
139 comments
Boiling-hot frying pan + metal spoon, in it goes! How don’t they get burnt?!
Im oil free but I put nothing just preheat medium put the pancakes for around 3 mins and done
So are there any more fancy tricks like roasting onions, roasting whole spices and so on…?
Where do I learn more tricks? (besides cooking school). Is there a good book for this?
Congrats on being a full time blogger! For oil free pancakes i just use a good non-stick pan, that’s all! Just make sure there are bubbles on the pancake surface before you flip ����
JP you’re a fookin artist! What a brilliant wanker! Happy Pear you two have awesome chemistry do more of these cookoffs mate! It was so much fun to learn from both of you!
The yumberry, also known as a red bayberry, is a subtropical fruit native to Asian countries such as China. This reddish fruit with a juicy, slightly acidic flavor is eaten fresh, dried or canned…. Rich in phytochemicals and antioxidants, the yumberry offers a number of health benefits.
Loved this video Nisha! Hope to see more videos like this in the future! And that cheesecake bar you had looks so amazing!
I loved this video of yours so much!! And it goes beyond just what you eat, so thanks for bringing us into your life for a day and getting to know you better!:)
(; Thank You!!!!!.. ☺
(: I really love this Dish!!!!!.. ☺
For the umami taste I made a dashi out of seaweed and froze it in icecube form. That way it won’t go bad and you can dose it really well.
Congrats on making the switch to working on your own thing full time! I’m sure it takes a lot of work to get to that point:) And that curry looks amazing, I’ll be trying a new recipe with jackfruit soon too.
Hey �� I like to use avocado �� butter when I’m making pancakes �� or French toast
Love this style of video from you! I was wondering what kind of camera you use for filming? The quality is lovely:) <3
Hi Nia Garcia great comment watched the whole video I have these comments to make for those of us not incredibly fit and happily married like these guys pick either one as example but they are not interchangeable me and my sis same thing roughly. This is just personal; take what you can all you can carry so tamari and some miso paste and homemade veg stock, no worries. When I was 12 we spent roughly a year on the island Domenica which almost got sorted as a no-go eco protected place like the Galapagos but sadly no, but coconuts and limes and sugar from sugar cane simply fell on your head but as I get older not ingredients that work for me. My sis and I reclaimed a vr large frog (mountain chicken) who ate insects and kept us company named Charlie.
I pre-ordered Michael Greger’s How not to diet which is a brilliant encyclopedia but the power of loving to cook which both my parents had is significant. I roast veggies whole, squash, beets, peppers, sweet peppers but charring things makes me nervous. I let a bell pepper rest etc and the liquid inside contains nutrients full stop and I don’t discard it. And so on, because everyone has great ideas; Avantgardevegan was trained as a classical French chef and had a road to Domascus (sp sorry) moment after watching Forks over knives, not yet 30, wants to open a restaurant and he should but on a daily basis it’s too much,
My beloved sister still believes in Leprechauns and this is a magical place.
i can’t be the only one that heard “i like to asalt my water.” hahaha this is pretty right on to what my mom used to make except she used all green peppers.
Yay! More of these YT videos!���� Glad to see you back on YT
Michelin star curry is much more expensive but as a chef myself I think is nice version. Mushroom broth great but expensive for a average person to produce also Jerusalem artichokes,nice earthy taste not so common available(same as coriander, impossible to find here in South Italy). In the end I like both curry. Nice video. Kudos
I am so glad I found you. I am sitting here enjoying your videos. I Just ordered your book. I am so excited!!
Question, what vegan Naan bread do you recommend? I am having a hard time finding one that is vegan.
Thanks in advance.
Buckwheat is really heavy to digest never have it as light meal could get u acidic if had empty stomach
I love how realistic you are! I saw that salad and was like omg I would still be hungry there is no way that is all she eats, then you pulled out the bread �� that’s more like it!
PS: I’m a morning person too, and many people can be annoyed by it lol. Duracell rabbit! �� x
Haha your boyfriends voice in the background ��Can we meet him?
I’ve never tried jackfruit but I am so excited to try this jackfruit curry the texture is on point and the flavors sounds so delicious. Thank you for your creative recipes makes eating a plant-based diet much more enjoyable!
Grew up eating this. It is a great way to stretch the food dollar. The leftovers are really good the 2nd day, The pasta absorbs all the great flavors.
Congrats on becoming a full time blogger! Great to see behind the scenes too ��
Looks a tad dry. I’d have to add a little water or tomato juice.
Cast Iron Chaos I have to test you a little bit just for fun as I just graduated from high school in that time I took roughly 4 years of culinary classes with two different teachers at two different school so that aside What does Al Dente mean?
I was so much looking forward to see the VEGAN Michelin Star guest, but Steve just could not get over himself and the ‘Star’ does not seem to be VEGAN after all -?
Fun fact: Jerusalem artichokes are sold as Topinambur around here now but the traditional Austrian word translates to “earth pear”.
What a great spice pallet, wouldn’t it be great if that could be purchased on your site? hint hint.
ps I am also a huge morning person!!!
Great video from the wok master khoan �� am going to try this one!!
I would like you to do a video with just a regular gas burner as most people have in there home as getting a high heat is very difficult for most including me.
Loved following your day Nisha!! You are such a beautiful and powerful lady, keep on being your awesome inspiring self:) Love from Belgium, x Julie
Is the recipe from your guests curry available online? With both of you cooking at the same time, it was hard to understand what he was doing and what amounts he was using. Thank you.
Mom born and raised in NE. Ate this once a week when I was a kid. Learned how to make it as an adult.
I make it by browning the meat, onions and peppers at the same time. Then add garlic for a minute or two. Then the spices/seasoning (cayenne for heat) for a few to wake them up. Then chix broth, marinara sauce, and diced tomatoes. Soy sauce (yep, secret). Macaroni. So bomb.
I’d go with JP’s for flavour combinations because I am curious but served in Steve’s portion size. Thank you to you both
JP seems like a super fun dude. Amazing video. Hope to see JP again on the channel.
Like this comment to show appreciation for her! Those pancakes look amazing! Yumm��������
Very interesting to see the more artistic and fancy side of cooking. Although i will always love simple and quick dishes. Great collab!
Thanks for all your great recipes! I’ve purchased your book and love the two recipes I’ve tried so far. Looking forward to many more.
Nisha, where have you been concealing your goofy charm? Super adorable��
I don’t care if you have one or 3 michelin stars, if you don’t put meat, poultry or fish in the dish, I’m not gonna eat it!
The only dessert I eat is ice cream, and there bloody well better be crispy bacon on top!
I can really appreciate J.P.’s, but I don’t want to invest the time and will go for Steve’s at home, which is also looking good. When I eat out, I want the extra that I don’t put in at home.
This was a fantastic view! you both are so engaging! love this type of cooking difference!
Good luck with the self employment it can at times not be all that it’s cracked up to be I know push through and keep going.
Star anise pods toasted and added whole to curry add a lovely flavor.
What a fun video! I’m typically up by 4 am and also struggle with being annoyingly perky as my entire family is made up of night owls 😉
Looks good I have to try your way, because I am using Prego instead of can of whole tomatoes and tomato soup…
i smash my own seasoning from seeds… i recommend it… practice, tweak, practice tweak
I’d eat JP’s curry as a starter, be delighted and impressed but still hungry so eat Steves also. And be both happy AND full.
Nisha, are you picky about brands of microplaners? I’m in the market for one and I’d love a good one.
Hello, can you please make a video about your background and dishes, everything you use as a food photographer. ��♀️
You are beautiful without makeup too. Thanks for sharing. Your ideas are lovely too. Loved the video.
I love seeing this casual side of you! You are making me laugh out loud, especially the morning person part because I am that way and my husband hates it ��
I like this casual video, and that dress at the end was really cute on you! Also, congrats on food blogging full time now!:) You also totally made me feel better about enjoying alcohol here and there, lol.
Growing up in Connecticut, this was usually a once a week favorite. We also used Tomato Soup, no tomatoes or Tomato sauce or spices except salt and pepper. My kids loved it growing up, and now at 87, I still love it once in awhile. In fact I made it recently in my I.P and had to tweek it a little bit, but it still tastes great.
I admire your channel, very clear, easy to learn and fruitful. thank you for such video’s. Is there a substitute for MSG and wine in your recipes? keep up the excellent work…
Hamburger Helper is made with cheese sauce instead of tomato sauce
Elbow macaroni cooked ground hamburger -spaghetti sauce of your choice! American chop suey
I love chop suey with all the things! That and a roast pork chow mein:)
What a great guest! It’s so interesting to see JP’s spin on your recipe. I hope you have him on again.
as a casual gamer & cook i feel like i’m watching top level pros showing how to do that super complicated difficult epic last boss even tho i know i’m never gonna even try it ������
Me: looks for cooking tweezers and a kitchen torch on Amazon
Love seeing how much more relaxed, peaceful and happy you are with your new career change! love your videos more and more!
Congratulations on being a blogger full-time, Nisha. So happy for you! And I also really like this side of you, please do more videos like this!
I know from experience this is bang on. If like me you’re working with an Household hob. Just cook for longer and maybe in batches before final assembly. Then it will get the wok breath flavour. How I wish my hob could do that! Thanks x
Thank you for all your wonderful instant pot recipes. I just love your curry dishes ❤️
I really liked this collaboration guys. Super interesting way to spin your channel and food. The comparison and contrast is so cool! Tree Tums Up!
Just thinking about these foods makes your mouth water! https://bit.ly/355Vrul
Love seeing you in your element, Nisha. This was really fun to watch.
Congrats, you are winning!! I just bought your instant pot recipe book. I’m starting easy with the mashed potatoes…then sometime later I will make the lasagna cuz it looks so yummy…all your photos look amazing. Now I’m excited to use my instant pot cuz their instructions are very vague…and I screwed up rice twice. lol not embarrassing at all
Love this video so much!! I’ve recently subscribed and i actually really liked this vlog because it was casual and you talked about yourself as well:). For the pancakes i just put a bit of oil on my pan and spread it around:D
Everything was cool until you guys put fuckin soap leaves into your amazing curries
Sorry, but as Dr. McDougall says “the fat you eat is the fat you wear”, and he is right, it unfortunately shows on JP
I make oil free pancakes and waffles all the time and just cook them on non-stick cookware (not teflon!).
17:37 Look like a Michelin Chef use “tweezers and a squeezy bottle and you are halfway there” LMFAO
As a professional vegan chef at the beginnings of my career, I appreciate this video so much:D <3
why no shot of both dishes side by side at the end? enjoyed the video though, nice concept.:-)
I’m so happy you are full time blogging it now so THESE kinds of videos are possible�� You always make me giggle, and I stand my what I said about your hair always looking flawless!
Thank You. I was too embarrassed to call my father and ask him how to make this because growing up in Maine I should know at age 33 haha. This came out exactly like his, I am very pleased. Thanks again.
actually, i would leave the table hungry and weighed down with the oil, there’s probably more calories in that ”fancy” version than there is in that whole pan of the quick curry. ”fancy” would be a rare treat but i much prefer the rustic version. i can roast my herbs and caramelize and char my onions and other veggies on the burner and still use no oil and if i want to eat more, i can without worry. just my humble opinion. ��❤
Nice job Khoan! In some restaurants they use the same brown sauce for every Chinese dish. It consists of oyster sauce, mushroom dark soy sauce, water, chicken powder, msg and sugar. A friend of mine who worked at at Chinese restaurant gave it to me. But unfortunately the result was different from the dish I always order from the restaurant. Any help?
Always simply great dishes! You are the OG of chinese cuisine ��
Baking and using a blowtorch on vegetables looks so impressive. I love your cooking. Thank you for sharing!
Your have a beautiful smile����…have a good day to you here from Philippines…
you’re such a sweet person Nisha!! love that honesty and video!!!! <3
Great to see a Michelin starred chef looking an talking like a normal person. Looks like a very tasty recipe! I love chickpeas and this just elevates them. Thanks for showing me this.
Loved this cooking duet. Learned a lot from both of you. Hope JP finds his comb eventually. ��
JP’s little piece of hair that’s jutting out from the back of his head, makes me wonder if he drank a lot last evening and feel asleep on someone’s couch and awoke late for the shooting of this vid lol
Love this video! You guys worked wonderfully! Love the both ways of cooking your chickpea curry but truth be known….due to time, I love your recipe Steve!
I loved the video so much!! I loved seeing casual you and would love to see more
You are adorable and these recipes look delish!! Thank you for sharing and inspiring xoxo
I don’t know, but it felt like The happy pear guy was getting a bit insecure about his food not looking or tasting as good and it showed. But my advice would be that you could try and learn something from the chef and incorporate something in your future recipes because now it’s tamari sauce in every recipe.
Thanks Nisha! You make healthy eating delightfully entertaining:-) I’m looking forward to trying some of those yummy recipes.
As soon as I see the shaved head and the fucktard goatee, I knew this was hopeless. The schmuck didn’t let me down.
I do your 5 minute chickpea curry all the time (even cook on the fire when camping) I love it, my grandkids love it. But, I’m going with JP’s…….nom nom:-)
This looks so delicious! Quick question, where did you get the inner pot for your instant pot? Thanks!
Love your videos and recipes. One question I had was that it seems a lot of dishes use the same sauce ingredients like dark soy, oyster, wine… so wont most dishes taste the same?
Hello nisha! Your channel is so amazing, i’m sad you don’t have more subscribers… i’m following you on Instagram too and all your photos are so aesthetic!!
For the oil free pancakes, perhaps try a really good nonstick pan and some walnuts or an oily nut to the blended pancake mix.
Both curries look delicious. It is interesting to see the unusual things that JP does.
Dude, you gotta try doing these dishes but with vegan substitutes. Plant Pioneers at Sainsburys do great little chicken style pieces, and are fabulous. Viv Era gets the texture even better, but has a distinct taste which needs masked with a long marinate.
Fantastic flavours but I would want to eat a full bowl full so save the presentation for the top?
I loved this video! I learned a lot! A shame though that JP took so much time and effort to plate it up, but the end result was nowhere to be seen.. I’m curious!
This is really amazing. Nice and fast with nuances, of course. Fabulous!
It was VERY cool. I frequently prepare Steve’s 5 min curry, however it would be marvelous to sample JP’s offering, sounds delicious! As a point of observation, Steve serves our classic favorite ‘come as what may’ curry whilst sporting an immaculately tidy and precise hairstyle…..JP on the other hand serves an immaculately stylised platter of tasty morsels whilst sporting a ‘come what may’ hairstyle ☺
Curry powder on rice noodlesmis amazing just saying but you almost can’t go wrong with any curry unless you can’t handle spice.
Mc Mahon didn’t win that Michelin Star for cooking vegan food, Aniar is a boutique restaurant with plenty of meat and dairy on the menu. There are ZERO vegan restaurants that boast a Michelin Star.
Caramelising the onions and roasting Jerusalem Artichokes are great ideas which I will take away. I would myself make the “bog standard” one and forget the plating LOL
Omg. Sieving spices. Yes. Never thought of doing that, hate the woody bits.
Really like all your vlogs, you are a pleasure to watch, love your less than perfect relaxed style..and i agree no one is going to over eat raw cauliflower..whereas potato crisps haha x
These twins are like so obnoxious and insecure, always jockeying for attention and credit. PURE EGO it’s sad. No follow
Basically Steve’s is the curry I’d make while JP’s is the curry I’d pay high money for…for the extra time and ingredients. I’m seriously impressed by JP’s attention to detail…he’s the Irish Heston Blumenthal ��
Jackfruit es guanábana, had a tree in the backyard when I was a child.
I enjoyed this open conversation style video the most from all the videos I’ve watched on this channel. Thanks!!
perfect wow this guy Khoan makes everything look easy but you guys and girls out there who try to replicate this at home on our stoves we need to go a little slower but its a lot of fun and when we get the dish right it’s very rewarding. technique is more important than what equipment you have. go grab khoan’s ebook wok of fury from amazon it will help out so much if you are serious about cooking up these dishes for your family and friends it’s only a couple of quid and it will set you on the right path and it supports the channel khoan is a brilliant chef
The Italian word for sunflower is girasole, which was likely misheard as Jerusalem
Simple ingredients. Simple but delicious dish. This is why you’re my favorite stir fry chef.
I would be really upset if I got that portion in a restaurant, it may be OK as a starter but definitely not a main meal. That’s the problem with chefs, they think we have minuscule stomachs. It looked good though
It be great if you had a third option oil free low fat for folks trying to lose weight…
Lovely though steve’s humble bowl would be my first choice
It’s commonly thought that food that has been burnt could cause cancer. This is in part down to one particular molecule that forms when food is cooked at high temperatures, known as acrylamide
Definitely a New England recipe. I grew up in Boston and this was a staple to my family’s diet, the recipe handed down from generations. We never made it with tomato soup though…. what we did use is about 1/4 cup of butter stirred into the cooked noodles before adding the tomato mixture. Try it! It makes all the difference. (Notice I say “butter” not margarine. Margarine is artificial, whereas butter is an all natural food stuff. Thanks for the demo/recipe
Knowing my appetite I’d start with JP’s and then when that pan is empty I’d hit Steve’s. Might not bother plating either ��
Chili MAC!Looks great! Hey watch my latest video till the end, you may have already won! https://www.youtube.com/watch?v=EtvULldG_dk
Although its interesting to see the cheffy techniques and it does look pretty, I prefer the Happy Pear no fuss one. I wouldn’t feel full after the chef meal but I would be satiated after a bowl of the other with brown rice. I don’t like rest restaurant food, too much faffing around and too much handling
Guys, I normally love your cooking but this is not right. The Chickpea curry is a classic North Indian dish. You have crucified this classic Indian dish. This is not the way it should be cooked. There are a number of Indian Michelin Star chefs why didn’t you ask them?
isn’t beef lo mein the real Chinese version with hofan noodles>
My mother made a very similar dish which she called Goulash. I was in college before I realized that it bore little resemblance to real goulash. The only additional ingredient is kidney beans. She always used canned, but I prefer to cook my own. As my wife is a vegetarian, we often make it with TVP instead of ground beef. I miss the beefy flavor, but it isn’t bad.
Wow, I thought you can’t get diabetes eating plant-based pancakes?? and they are oil-free too����
I make this pretty much the same way except, I use tabasco for taste in the sauce. Something my mother and Grandmother always tought me though never to much that you can feel the heat its just for the taste.
That’s so awesome that you’ve made that decision to leap into doing your blog and YouTube channel full time! Also your food always looks amazing ����
Both are good sometimes we need a quick dish, and sometimes we want to play longer, great way to do onions,
why no close-up shot of both curry done? o_0 thanks for lovely video and uplifting mood <3
I agree! Breast Cancer almost took my girl, and am trying to show her this lifestyle. If you have any tips or comments for Her, I will forward them to her…thank you��������������❤��������������������
great video, i make pancakes all the time without oil, the trick is to use a nonstick pan and put it on a medium / low ish heat and when they are fully cooked and bubbling it will just slide off the pain, i made the mistake too many times before of trying to flip before they were ready, works perfectly!
Looks great. Seems very similar to beef chow mien without the noodles of course
Classic Delizia payable, Please subscribe to my channel https://www.youtube.com/watch?v=ky9kzLutu2Y
Definitely keen to add the artichokes to my Steve style curry from now on ��
I love your videos!!! The staticy noise in the background is quite distracting though ☹️ I love your content though!
Love this one! Hope you do another show together like this soon.