Fuiyoh! E.R.I.A.B. from T.G.W.A.E!

 Check out the whole thing here -

https://www.the-girl-who-ate-everything.com/keto-egg-roll-in-a-bowl/

But here's the basics.

Ingredients

• (optional) 1 Shallot, chopped
  

• 1 lb ground beef,

• 1 teaspoon minced garlic

• 14 ounces coleslaw mix or shredded cabbage
  

• 1/4 cup low-sodium soy sauce

• 1 teaspoon ground ginger

• 2 teaspoons sriracha

• 1 whole egg

• 1 tablespoon sesame oil

• 2 tablespoons sliced green onions

Instructions

•  (Optional) Put a little bit of oil in the bottom of the wok and start cooking the shallot for a minute before you add the pork or beef.
  

• In a large skillet Where's your Wok?, brown the pork or beef until no longer pink. Add the garlic and sauté for 30 seconds. Add the cabbage/coleslaw, soy sauce, ginger, and sauté until desired tenderness. You can add a little water if you need more liquid to sauté the coleslaw down.

• Make a well in the center of the skillet and add the egg. Scramble until done over low heat.

• Stir in sriracha. Drizzle with sesame oil and sprinkle with green onions. Add additional soy sauce and sriracha if desired.

   

   

Mac & Cheese, no anecdotes

 

Macaroni:

• ▢ 16 oz macaroni (elbow pasta)

• ▢ 4 tbsp (30g) unsalted butter (or 4 tsp oil, but why?)
  

Topping:

• ▢ 1-1/3 cup Panko breadcrumbs

• ▢ 4 tbsp (30g) unsalted butter , melted

• ▢ 1/2 tsp salt

Sauce:

• ▢ 8 tbsp (120g) unsalted butter

• ▢ 2/3 cup flour , plain / all purpose

• ▢ 6 cups milk , warmed (low or full fat)

• ▢ 4 cups freshly shredded cheese, Gruyere best (followed by Cheddar and Colby)

• ▢ 2 cups freshly shredded mozzarella cheese , or more other cheese of choice

• ▢ 1-1/2 tsp salt

Seasonings (optional):

• ▢ 2 tsp garlic powder

• ▢ 1 tsp onion powder

• ▢ 1 tsp mustard powder

Instructions

Pasta:

• Cook pasta: Bring a large pot of water to the boil. Add macaroni and cook per packet directions MINUS 1 minute.

• Toss in butter: Drain, return pasta to pot, add butter and toss until melted. Set aside to cool while making the Sauce 

Topping:

• Mix together Topping. Set aside.

Sauce:

• Preheat oven to 350°F.

• Make roux: In a large saucepan or in an ovenproof skillet, melt butter over medium heat. Add flour and cook, stirring constantly, for 1 minute.

• Add milk: Add about 1 cup of the milk and mix to dissolve the paste into the milk. Then add remaining milk and mix until lump free (use whisk if required).

• Add Seasonings: Mix in salt and Seasonings if using.

• Thicken sauce: Cook, stirring/whisking regularly, for 5 – 8 minutes until thickened to a cream consistency. When the sauce coats the back of a wooden spoon, you should be able to draw a path with your finger.

• Add cheese: Remove from stove, add cheese and stir – cheese doesn't need to melt.

• Check salt: Adjust salt to taste (if you use recommended cheeses, you won't need more).

Assembling:

• Assemble: Pour Sauce into pot with Macaroni. Stir quickly, then pour back into a 9x13 baking dish. Sprinkle with breadcrumb topping and diced jalapenos.
  

• Bake for at least 25 minutes or until top is light golden. Don't bake too long otherwise you'll bake away the Sauce!

• Serve: Serve immediately!