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James Strange

Simple Vegetarian MaPoTofu ๐Ÿ™

September 3, 2017 By James Strange Leave a Comment

Simple Ma Po Tofu

For a long time, Sichuan Ma Po Tofu has been one of my favorite Chinese dishes. But most of the versions to this point have contained meat (usual pork). I even have a video on YouTube on how to cook that version. To keep the dish gout friendly the pork has been eliminated. It is still flavorful so do not worry about the missing pork. From what I read the dish started out as a cheap vegetarian meal so now we go back to basics.

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Squash and Mushrooms in Salsa Verde

August 10, 2017 By James Strange Leave a Comment

Squash and Mushrooms in Salsa Verde

Lately, I have been craving something cooked in salsa verde. But of course, it has to be something gout friendly. So why not squash and mushrooms.  The most important part is a flavorful salsa made with tomatillos.

Today's raw salsa verde is just a basic salsa verde. If you want you can also roast everything then make the salsa but this way requires less clean up.

If you want to see how I make my complete raw salsa verde watch this video. This one is great on tacos.

First I need to make the salsa by adding all of the salsa ingredients to a blender and liquifying them. Then sit it aside until needed.

Salsa Ingredients

Salsa Ingredients

Roughly chop the squash and mushrooms. The squash I used today was labeled calabaza squash but zucchini would work.

Squash and Mushrooms

Squash and Mushrooms

Cook the veggies until they start to get some color (they will have also reduced down). Then season with cumin and ground ancho chili (optionally chili powder). Then add the salsa and cook until the squash is almost tender. Taste to check to seasoning and add salt if needed. Add the cilantro (if you like cilantro) and cook for two more minutes.

Adding salsa

Adding salsa

Squash and Mushrooms in Salsa Verde

Squash and Mushrooms in Salsa Verde

Squash and Mushrooms in Salsa Verde
Print Recipe

Squash and Mushrooms in Salsa Verde

Squash and mushrooms cooked in a flavorful salsa made with tomatillos.ย 
Prep Time30 mins
Cook Time15 mins
Total Time50 mins
Course: Main Dish, Side Dish
Cuisine: Mexican
Keyword: Tacos, Vegan
Servings: 4 people
Calories: 118kcal
Author: James Strange

Ingredients

Salsa

  • 1 pound tomatillos
  • 1 each serrano pepper or more
  • 1/2 each small onion
  • 2 cloves garlic
  • 1/2 Tablespoon salt
  • 2 Tablespoon Water
  • 1 Tablespoon lime juice

Veggies

  • 2 each squash calabaza or zucchini
  • 8 oz mushrooms
  • 1 Tablespoons oil
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon ground ancho chili or your favorite chili powder
  • 1 cup cilantro roughly chopped

Instructions

  • First make the salsa verde. To a blender add tomatillos, serrano pepper, onion, garlic, salt, water and lime juice. Blend until liquid.
    Salsa Ingredients
  • To a hot pan add 1 Tablespoon of oil, squash and mushrooms cook until they start to get some color. About 5 minutes
  • To the pan add the ground cumin and ground ancho chili and stir.
  • Add the salsa verde to the pan and cook on medium heat for 5 minutes. If the pan starts to get dry and a little water.
    Adding salsa
  • Taste to check for seasoning, if needed add salt.
  • Add one cup roughly chopped cilantro and cook for 2 more minutes. Then serve.

Notes

Nutrition

Calories: 118kcal | Carbohydrates: 16g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 902mg | Potassium: 834mg | Fiber: 6g | Sugar: 7g | Vitamin A: 4650IU | Vitamin C: 52mg | Calcium: 20mg | Iron: 1.8mg

Baked Black Bean Burger

August 7, 2017 By James Strange Leave a Comment

Baked Black Bean Burger

It was only recently that I had my first black bean burger. Luckily for me, it was one of the good ones made in house. Since then I have had some of the pre-made ones that are not so good (some pre-made ones are good). I decided that I had to learn how to make them at home. This one is a good base that I change seasoning based on what I want that day.

Most black bean burgers do have a tendency to fall apart. To help combat that I am using flax egg. Simply ground flax seed soaked in hot water. It does not keep the burger from falling apart but does help and the flaxseed meal helps to flavor the burger.

Flax Egg

Flax Egg

I do cook my own black beans. For that, I soak one pound of black beans overnight. Then cook them in half a tablespoon of salt until tender. You can use canned beans. The amount of beans in the recipe is similar to one can of beans.

Old fashioned oats and pecans (or your nut of choice). help add body to the burger.

You can season just about any way you like but if you use canned beans be careful with adding salt.

Ingredients

Ingredients

First, to a food processor add your dry ingredients and seasoning then pulse until ground up.

Dry Ingredients in Food Processor

Dry Ingredients in Food Processor

Ground up

Ground up

Then add everything else and pulse until mixed. Do leave some texture. Place parchment paper on a baking pan add four English muffin rings. Evenly distribute the mixture into the four rings. Bake for thirty minutes, remove from oven and let rest for five minutes to firm up.

Mixture In ring

Mixture In-ring

Build and garnish your burger however you like. I used pickled daikon and carrot with some cilantro. For the daikon and carrot, I used a recipe from Andrea Nguyen. It can be found here:  http://www.vietworldkitchen.com/blog/2009/05/daikon-and-carrot-pickle-recipe-do-chua.html

Baked Black Bean Burger

Baked Black Bean Burger

Baked Black Bean Burger
Print Recipe

Baked Black Bean Burger

A simple and delicious Black Bean Burger
Prep Time30 mins
Cook Time3 hrs
Total Time5 hrs 30 mins
Course: Main Dish
Cuisine: American
Keyword: Vegan
Servings: 4 people
Calories: 283kcal
Author: James Strange

Ingredients

Flax Egg

  • 1 1/2 Tablespoons Flax seed ground
  • 1/4 cup Water hot

Dry Ingredients

  • 1 oz pecans
  • 1/2 cup oats old fashioned
  • 1/4 cup onions chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoons granulated garlic
  • 1/4 teaspoon ground cumin

Wet Ingredients

  • 1 1/2 cup black beans cooked
  • 1 medium mushroom roughly chopped

Build

  • 4 each buns

Instructions

  • To make the flax egg add the ground flax seed to the hot water and sit aside for 5 minutes.
    Flax Egg
  • To a food processor add pecans, oats, onion, salt, black pepper, cumin and granulated garlic. Pulse until this forms a coarse texture.
    Dry Ingredients in Food Processor
  • To the food processor add the mushroom, black beans, flax egg and pulse until combined.
  • Line a baking tray with parchment paper, place 4 English muffin rings on parchment paper.
  • Evenly distribute mixture into the English muffin rings.
    Mixture In ring
  • Bake 30 minutes at 350F
  • Let rest for 5 minutes
  • Assemble burgers and garnish as desired.
    Baked Black Bean Burger

Notes

Nutrition

Calories: 283kcal | Carbohydrates: 43g | Protein: 12g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 508mg | Potassium: 174mg | Fiber: 9g | Sugar: 4g | Vitamin C: 1.7mg | Calcium: 80mg | Iron: 3.6mg

Vegan / Gout Friendly Gumbo

August 5, 2017 By James Strange 2 Comments

Vegan Gumbo

One dish that I really do miss since going on the Gout Friendly Diet is gumbo. Most variations have something that is on the bad list for me. On the bad list is items that I have to severally limit. So why not do a version with nothing from the bad list. This is my first attempt at a vegan version but lets see how it goes.

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The easiest version of gumbo that I know is chicken and sausage. So lets try to make a gout friendly version of that. For the chicken I am using frozen wheat gluten that I bought from a Vietnamese market called Mi Can. It is very similar to the https://jamesstrange.com/recipe/vegan-gout-friendly-sausages/ minus the white beans. To replace the andouille sausage I am using a tofu version of andouille sausage.

Spoiler this will be the last time I buy tofu andouille sausage.

To simplify things I made the roux in the microwave. That is fairly straight forward. Add oil and flour in a large glass container mix and heat in the microwave for five minutes. Mix and heat again for one minute. Continue doing this a few times until you get close to the color you want then go 30 seconds at a time. When get the color you want add trinity (onion, celery and bell pepper) to sweat the veggies and stop the roux from cooking.

I used 4 cups of veggie stock and 4 cups of water. You can use any ration of water / stock that you like. You can add almost any vegetable that you like. Traditionally tomatoes should not be used. But it is your gumbo.....

I will admit this tasted like gumbo but the "chicken" and "sausage" were not what I was looking for the sausage was really mushy. I will continue working of the recipe and will post more versions as I learn.

Vegan Gumbo

Vegan Gumbo

Vegan Gumbo
Print Recipe

Vegan / Gout Friendly Gumbo

Simple gout safe version on gumbo
Prep Time45 mins
Cook Time20 mins
Total Time1 hr 5 mins
Course: Main Dish
Cuisine: Cajun
Keyword: Vegan
Servings: 15 persons
Calories: 329kcal
Author: James Strange

Ingredients

Roux and veggies

  • 1 cup oil
  • 7 oz flour all purpose
  • 1/2 cup celery chopped
  • 3/4 cup onion diced
  • 3/4 cup bell pepper chopped
  • 1/2 cup green onions chopped
  • 4 cloves garlic chopped

"meat" and seasoning

  • 11 oz gluten Mi Can
  • 14 oz Tofu Andouille
  • 3 Tablespoons oil
  • 1 Tablespoon Cajun Seasoing Your favorite brand
  • 4 cups vegetable broth
  • 1 can corn 1 15.25 oz can
  • 4 cups Water
  • 1 teaspoon salt
  • 1 teaspoon gumbo file
  • 1/2 teaspoon cayenne pepper ground

Instructions

  • Add 1 Cup of oil and 7oz of flour to a large glass container mix and heat in the microwave for five minutes. Mix and heat again for one minute. Continue doing this a few times until you get close to the color you want then go 30 seconds at a time. When get the color you want add 2 cups of trinity (onion, celery and bell pepper) to sweat the veggies and stop the roux from cooking.ย 
  • Brown the gluten and sausages in oil on medium high heat.
  • Add 4 cups vegetable stock, sausages, corn, cajun seasoning and roux to a large pot on high heat. Stir to combine and bring to a boil.
  • Shred the gluten.
  • To the pot add enough water to archive the consistency you want. I used 4 Cups.
  • Add 1 teaspoon salt, 1 teaspoon gumbo file, and 1/2 teaspoon cayenne pepper bring to a slow boil and cook 10 minutes.
    Vegan Gumbo

Notes

Nutrition

Calories: 329kcal | Carbohydrates: 19g | Protein: 10g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Sodium: 741mg | Potassium: 223mg | Fiber: 2g | Sugar: 4g | Vitamin A: 600IU | Vitamin C: 34.7mg | Calcium: 20mg | Iron: 1.4mg

Dairy Free Sweet Potato Mac and "Cheese"

August 3, 2017 By James Strange Leave a Comment

This delicious mac and "cheese" recipe using sweet potato and unsweetened almond milk keep the recipe dairy free and vegan.  The sauce is very creamy and does not taste like eating a sweet potato. You will not miss the heavy cheese.

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Smothered Okra and Tomatoes ๐Ÿ…

August 1, 2017 By James Strange Leave a Comment

Smothered Okra and Tomatoes

Smothered okra and tomatoes is a dish that was around every summer when tomatoes and okra were abundant. But it's one of those dishes I never really thought about. Let's face it I do prefer fried okra. ...

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Vegan / Gout Friendly Sausages

July 30, 2017 By James Strange Leave a Comment

Vegan Sausages

One food that is very dangerous for Gout sufferers is sausages. We have no way of knowing what cuts of meat were used which is not a good thing. Did they use thymus glands? Thymus glands are extremely high in purine. They can also contain other possible outbreak triggers like MSG, curing salt and high fructose corn syrup. So I chose to completely avoid them, at least until now.

These delicious sausages made with Navy beans and vital wheat gluten are a great alternative.

JamesStrange.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. In simple terms, this means that if you click and buy something, we are paid a fee. This fee is used to help recover some of the costs of running the site.

Navy Beans and Gluten

Navy Beans and Gluten

The base of the sausages are Navy beans and gluten. Think of this a a blank canvas to flavor how you like. They do have a nice texture. I was really worried about this the first time. I like to use dry beans but this works just fine with can beans but this way I control the amount of salt.

First I soak one pound of dried Navy beans overnight. For this recipe we do not need that many but why not cook some extra?

Then the beans get cooked in plenty of water with one teaspoon of salt. And no cooking beans with salt will not make them hard. Cook the beans until tender, about two hours on a slow boil. Then let them cool off a little.

To a blender add one cup of drained beans, two and a quarter cups liquid, and any veggies that you want to add. I add two tablespoons green onion, two cloves of garlic and some black pepper. For the liquid I used extra liquid from cooking the beans. If you do do not have that much extra use what you have and make up the extra with water.

I also added one Tablespoon of red miso.

Red Miso

Red Miso

Blend all of this up and taste for seasoning. Remember you will will also be adding gluten so if is bland add more salt.

In a mixing bowl add three hundred grams for vital wheat gluten, quarter cup nutritional yeast and what other seasonings you want. I added half a teaspoon of Cajun seasoning. Then add your wet ingredients.

Adding Wet to Dry

Adding Wet to Dry

Mix just until you can no longer see dry spots.

Yes its ugly

Now take some plastic wrap and add some of the mixture (the one that I weighed was eighty seven grams) and roll into a log.

Mixture log

Mixture log

Place into a steamer and steam for forty five minutes. Let cool, remove plastic and cool in the fridge until completely cool. Do leave a little space in between your logs to allow for expansion.

Then they are ready for brown on the outside. They are cooked but for appearance and texture it is good to brown them. For these I added half a Tablespoon of oil to a pan and cooked until brown.

Next time I will make some breakfast sausages by adding sage and red pepper.

Vegan Sausages

Vegan Sausages

Vegan Sausages
Print Recipe

Vegan / Gout Friendly Sausages

These delicious sausages made with Navy beans and vital wheat gluten are a great alternative to the regular ones.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: condiment
Cuisine: American
Keyword: Vegan
Servings: 10 sausages
Calories: 163kcal
Author: James Strange

Ingredients

  • 1 Cup Navy Beans Cooked
  • 1 Tablspoons Miso Red or White
  • 2 Cups Water or water from cooking the beans
  • 2 cloves garlic
  • 2 Tablespoons green onions
  • 1 Pinch black pepper

Dry

  • 300 grams Vital Wheat Gluten
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon Cajun Seasoing

Instructions

  • For the wet ingredients to a blender add Navy Beans, Miso, Bean cooking liquid, garlic, green onions and black pepper. Blend until smooth.
    Red Miso
  • For the dry ingredients add Vital Wheat Gluten, nutritional yeast and Cajun Seasoning.
  • Add the wet ingredients to the dry and mix.
    Adding Wet to Dry
  • Form the sausage logs with plastic wrap and steam for 45 minutes.
    Mixture log
  • Let cool and remove plastic wrap.
  • Brown and serve.
    Vegan Sausages

Notes

Nutrition

Calories: 163kcal | Carbohydrates: 12g | Protein: 28g | Fat: 1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 246mg | Potassium: 67mg | Fiber: 3g | Sugar: 0.2g | Vitamin A: 50IU | Vitamin C: 0.8mg | Calcium: 50mg | Iron: 2.3mg

Simple Vegan / Egg Free Mayo

July 22, 2017 By James Strange Leave a Comment

Vegan Mayo

Egg free mayo is one of the simplest recipes you can make. Some people do not eat eggs and some for medical reasons can not eat raw eggs. The egg is replaced with Aquafaba is the liquid used to cook chickpeas. I used the liquid for chickpeas that I cooked but the stuff from the can also works. This recipe requires only five minutes and less than one minute to blend together.

...

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Fried Green Tomatoes ๐Ÿ…

July 19, 2017 By James Strange Leave a Comment

Fried Green Tomatoes
Print Recipe

Fried Green Tomatoes

Shallow fried green tomatoes.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Side Dish
Cuisine: Southern
Keyword: Vegan
Servings: 6 people
Calories: 187kcal
Author: James Strange

Ingredients

  • 4 each green tomatoes
  • 1/4 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon onion powder
  • 1/3 cup olive oil

Instructions

  • Cut green tomatoes into 1/2 inch rounds and cut the rounds in 4 equal size pieces.
    Cut Green Tomatoes
  • Seasoning if fairly basic. 1/4 Cup Flour, 1/4 teaspoon salt,ย 1/4 teaspoon black pepper,ย 1/4 teaspoon granulated garlic andย 1/4 teaspoon onion powder. This all gets mixed up with the cutup tomatoes.ย 
  • Add the seasoned / floured tomatoes to a wide flat bottom pan with 1/3 cup of oil (I used olive oil) heated to medium. After adding the tomatoes to the pan cover and cook on medium flame for 5 minutes.ย After 5 minutes stir them and return the lid. Do this three times, total covered cooking time is 15 minutes.
  • Next remove the lid and turn up to high. Continue cooking on high and stir every 3 to 5 minutes until you get some nice brown spots on the tomatoes. Strain as much of the oil as possible and enjoy.
    Fried Green Tomatoes

Notes

Nutrition

Calories: 187kcal | Carbohydrates: 18g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 105mg | Potassium: 405mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1200IU | Vitamin C: 61.9mg | Calcium: 20mg | Iron: 1.4mg

 

Crunchy Fried Okra Recipe๐Ÿด

July 18, 2017 By James Strange 1 Comment

Fried okra in a pan

 

I love okra raw, fried, stewed with tomatoes, in curry, or in gumbo but will not eat boiled okra. Let's just say slime is not for me, enough said. Growing up in South East Arkansas I was able to eat a lot of fried okra. What's not to like about something fried until golden brown, crunchy and delicious. It is a very simple dish to cook but is best with fresh okra.

Today at the farmers market they had fresh cut okra, so today's recipe is fried okra.

First, we need one pound of fresh okra. You want them about the size of your finger. If you use ones bigger than that you risk them being tough. When I worked in Pakistan they called okra ladies fingers.

Farmers Market Okra

Of course, they need to be washed. After washing and drying it is time to cut them. First I cut off the stem end (throw that away), then cut them into half-inch rounds. They can be a bit bigger or smaller that's not a problem.

The round gets added to a bowl, to that we need to add two Tablespoons of milk. This can be any kind of milk that you like. If you use plant-based milk then the recipe will be vegan but coconut milk might taste a bit odd in this recipe.

Add milk to the okra

After adding the milk give the okra a good mix. Adding milk to the okra will help the cornmeal to stick to the okra. The more cornmeal that sticks the crunchier the okra will be.  

Cut up okra with cornmeal in a bowl

Ready to mix

For this recipe, I used 1/4 cup of stone-ground cornmeal. Stoneground cornmeal gives the dish extra crunch. If you do not have stone-ground then you can use regular cornmeal. Sometimes I will even use a mix of flour and cornmeal. We will also add our seasonings at this time. Today I am going simple, 1/8 teaspoon salt, 1/8 teaspoon black pepper, and 1/8 teaspoon granulated garlic. Then give it a good mix and let it sit for 10 to 15 minutes. This will help keep it from falling off the okra.

Okra in a bowl with batter ready to fry

Okra battered and ready to fry

In a wide bottom, pan heat up 1/2 cup of neutral-flavored oil (I used vegetable oil). Then add your battered okra.

Spread the okra out and cook on medium-high heat. Cook a little then turn over, continue to do this while cooking. This will ensure even cooking. Cook until you get lots of nice brown color.

Fried okra in a pan

Fried okra

One thing that I do after the okra is cooked the pan is propped up on one side to drain the leftover oil. This is not a healthy dish but I do drain off as much of the oil as possible.

Other recipes that you might like:

Smothered Okra and Tomatoes

Roasted sheet pan okra

Fried Green Tomatoes

Fried Okra Recipe
Print Recipe

Fried Okra

Okra with a corn meal batter fried until golden brown, crunchy and delicious
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Side Dish
Cuisine: Southern
Keyword: Gout Friendly, Vegan
Servings: 4 people
Calories: 304kcal
Author: James Strange

Ingredients

  • 1 pound okra Fresh
  • 2 Tablspoons milk
  • 1/4 cup corn meal
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon granulated garlic
  • 1/2 cup oil

Instructions

  • Was the okra, cut into 1/2 inch rounds.
  • Season okra with milk, corn meal, salt, black pepper and garlic. Let sit for 10 to 15 minutes.
    Okra with Corn Meal
  • Cook on medium high heat. Stirring every few minutes until golden brown with crunchy bits.
    Fried Okra Recipe

Notes

Nutrition

Calories: 304kcal | Carbohydrates: 14g | Protein: 3g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 9g | Sodium: 71mg | Potassium: 367mg | Fiber: 4g | Sugar: 1g | Vitamin A: 450IU | Vitamin C: 33mg | Calcium: 90mg | Iron: 1.3mg

Chuck Roast Steak with Mushroom Sauce / Sous Vide

July 16, 2017 By James Strange 2 Comments

Chuck Roast Steak

Cutting the Chuck Roast Steak

Chuck Roast is a cheap and very flavorful cut of meat. It is perfect for long cooks that's why it is perfect for making pot roast. But it's not good for quick high-temperature cooking methods. This is why it's not a good cut of meat for steak. But by cooking Sous Vide for 12 hours or more chuck roast can make for a very nice and cheap steak.

 

Salting the Chuck Roast

Season the steak with salt and pepper then Vacuum seal. Set your temperature on your sous vide device. I used a Sous Vide Supreme set at 130 F. And cooked for 16 hours. If you use an open container with a circulator you will need to cover the container or monitor the water level during the cook.

Adding to the Sous Vide Supreme

After the Chuck Roast Steak has cooked you need to make the sauce. First I cooked down the juices from the bag (or you can use beef stock) wine and black pepper. Do not add salt at this point it will have salt from cooking. You can adjust later. Cook the liquid down to 1/3 of its original volume.

Adding wine to the bag juices

While this is reducing I cooked

Shallots and Mushrooms

In 3 Tablespoons of oil, I cooked 2 shallots and 1 cup of roughly chopped mushrooms. When the shallots and mushrooms start to get some brown color I added 2 Tablespoons of flour. Mixed it in, lowered the flame, and cooked until the flour started to smell nutty. That told me the flour was starting to brown and was ready for liquid.

At this point, I strained the reduced liquid into the pan. Stirred it in at this point the sauce was very thick so I added some water until it was slightly thinner than I wanted. Checked for and adjusted seasoning and moved to the simmering burner.

Stirring the mushroom sauce.

At this point, it was time to sear the steak. I heated up my cast iron griddle until it was really hot and added the chuck steak. As a side note, you really should dry the steak before searing.

When the steak was seared on the first side I added 1 Tablespoon of cold butter cut into small pieces to the sauce. When it was seared on both sides it was ready to cut and serve.

Cutting the Chuck Roast Steak

Print Recipe

Chuck Roast Steak with Mushroom Sauce / Sous Vide

Chuck Roast is cheap and very flavor cut of meat. It is perfect for long cooks thats why it is perfect for making pot roast. But its not good for quick high tempature cooks. This is why its not so good for steak. But by cooking Sous Vide for 12 hours or more chuck roast can make for a very nice and cheap steak.ย 
Prep Time1 hr
Cook Time16 hrs
Total Time1 d 8 hrs
Course: Main Dish
Cuisine: American
Keyword: steak
Servings: 4 people
Calories: 1342kcal
Author: James Strange

Ingredients

  • 4 pounds Chuck Roast With nice marbaling
  • 2 teaspoons salt In Total
  • 2 pinchs black pepper
  • 2 cups beef broth If not using bag juices
  • 1/2 cup red wine One you would drink
  • 1/4 cup oil In Total
  • 2 each shallots finely chopped
  • 1 cup mushrooms roughly chopped
  • 2 Tablespoons flour
  • 1 Tablespoon butter

Instructions

  • Season steak with salt and pepper
    Chuck Roast Steak
  • Seal in bag and cook at desired temp for 12 to 24 hours
  • To a small pot add bag juices (or beef stock), wine and pinch of black pepper. Reduce to 1/3.
  • To a pan add 3 Tablespoons of oil, shallots and mushrooms. Cook until they start to get some color.
  • Make a roux by adding flour to the shallots and mushrooms, reduce flame cook until the flour is slightly browned.
  • Strain the reduced liquid into the roux, adjust consistency of the liquid with water or beef broth. Taste for seasoning.
  • Sear steak on one side and flip.
  • Add 1 Table spoon butter to sauce and shake pan in incorporate.
  • When the steak is seared on both sides remove from the heat. Carve (no need to rest) and serve with sauce.

Nutrition

Calories: 1342kcal | Carbohydrates: 9g | Protein: 91g | Fat: 99g | Saturated Fat: 37g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 41g | Cholesterol: 307mg | Sodium: 1841mg | Potassium: 1415mg | Fiber: 1g | Sugar: 1g | Vitamin A: 150IU | Vitamin C: 1.7mg | Calcium: 80mg | Iron: 8.8mg

Bulgogi Burger Recipe

July 16, 2017 By James Strange 2 Comments

Bulgogi Burger

At our house we often add Korean flavors to American recipes, this Bulgogi burger is a prime example. The key to this great tasting Bulgogi Burger is to marinate the lean ground beef with a simple bulgogi sauce /marinade.

 

For the bulgogi ground beef:
1 pound of lean ground beef I used 93% lean to 7% fat ground beef.
1/4 cup soy sauce

 

Adding soy sauce to lean ground beef

1 Tablespoon of raw sugar
1 teaspoon of roasted sesame oil
3 chopped green onions
1 Tablespoon freshly chopped garlic
All of this gets mixed and formed into patties.

Add all the ingredients and mix

Cook the patties on medium to desired temp.

Putting the burgers on the griddle

To the griddle add 1/4 cup sliced onion
1/2 cup chopped kimchi
Mix and cook.

Kimchi onions and burgers on the griddle

To make the burgers you can do protein style or put them in a bun.

Use lettuce, gochujang ketchup, the cooked kimchi and your burger patties.

I prefer them wrapped in lettuce since that is more like eating bulgogi.

Build the bulgogi burger on lettuce.

Bulgogi Burger
Print Recipe

Bulgogi Burger Recipe ๐Ÿ”

At our house we often add Korean flavors to American recipes, this Bulgogi burger is a prime example.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Dish
Cuisine: American, Korean
Keyword: Burger
Servings: 3 people
Calories: 291kcal
Author: James Strange

Ingredients

  • 1 pound ground beef lean
  • 1/4 cup soy sauce
  • 1 Tablespoon raw sugar or brown
  • 1 teaspoon sesame oil roasted
  • 3 each green onions chopped
  • 1 Tablespoon garlic chopped
  • 1/4 cup onion sliced
  • 1/2 cup kimchi cut

Instructions

  • First marinate the ground beef: 1 pound of lean ground beef 1/4 cup soy sauce 1 Tablespoon of raw sugar 1 teaspoon of roasted sesame oil 3 chopped green onions 1 Tablespoon freshly chopped garlic All of this gets mixed and formed into patties.
  • To the griddle add the patties, onion and kimchi
  • After everything is cooked build the burger on a bun or lettuce its up to you. Build using lettuce, gochujang ketchup, the cooked kimchi and your burger patties.

Notes

I prefer them wrapped in lettuce since that is more like eating bulgogi.

Nutrition

Calories: 291kcal | Carbohydrates: 9g | Protein: 34g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 88mg | Sodium: 1305mg | Potassium: 48mg | Fiber: 0.4g | Sugar: 6g | Vitamin C: 4.1mg | Calcium: 10mg | Iron: 0.2mg

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