Kate's Cuisine » Sides

Kate’s Roasted Cauliflower

kate — Sun, 15 Jan 2012 14:29:17 +0000

1 head cauliflower, cored and crowns removed $2.99
1 1/2 tablespoons lard $0.03
1 teaspoon paprika $0.16
1 tablespoon dried parsley $0.67
1 teaspoon garlic powder $0.07
1/2 teaspoon salt $0.01
1/2 teaspoon ground black pepper $0.01

Total Cost $3.94
Cost per Serving $0.99

1.) Heat oven to 400 degrees Fahrenheit and grease a roasting dish.

2.) In a small saucepan or in the microwave, melt the lard. In a separate small bowl combine the paprika, parsley, garlic powder, salt, and pepper.

3.) Place cauliflower crowns in the roasting dish and pour the lard over the crowns; sprinkle herbs and spices over top. Stir to combine and thoroughly coat cauliflower.

4.) Place cauliflower in preheated oven and roast for 25 – 30 minutes until cauliflower is nicely browned.

5.) Serve and enjoy!

Read the Roasted Cauliflower review here

Michael’s Fried Potatoes

kate — Wed, 23 Nov 2011 02:27:46 +0000

4 russet potatoes, skins on $0.84
1 sweet potato, skin on $0.50
6 slices bacon, chopped $1.80
6 cloves garlic, smashed $0.06
12 – 14 fresh sage leaves, whole $1.75
1 cup chives, halved but kept in large pieces $0.30
Salt to taste $0.01
Freshly ground black pepper $0.01
1/2 cup Parmesan cheese, grated $1.50
8 – 12 cups canola oil, for frying, plus one tablespoon $11.00

Total Cost $17.77
Cost per Serving $4.44

1.) In a large Dutch oven or heavy-bottomed large stock pan, heat oil to about 375 degrees Fahrenheit (on my electric stovetop I set the burner between 7 – 8.) At the same time, bring a separate large pot of salted water a rolling boil.

2.) In a separate skillet, heat one tablespoon canola oil over medium-high heat. When hot, add sliced bacon pieces and fry until nicely browned and crisp. When done, drain bacon on paper towel and set aside.

3.) Scrub the russet potatoes and the sweet potato, leaving skins on, and dry thoroughly. When the water is at a rolling boil drop the potatoes in whole and boil just until they are fork-tender. Then drain and cool slightly, enough so that you can break them apart with your hands.

4.) Once potatoes have cooled enough and oil is hot, break potatoes apart slightly with hands and drop gently into the oil. Fry for 3 – 4 minutes, until outside of potatoes are golden and skin is crisp. At the very end, drop in whole chives and fresh sage leaves and fry for 1 minute. As potatoes and herbs brown, remove from oil, sprinkle with salt, and place on paper towel to drain.

5.) When all potatoes and herbs have cooked, pile them in the centre of a plate, sprinkle bacon around, and top with Parmesan cheese.

6.) Serve and enjoy!

Read my review on Michael’s Fried Potatoes here

Paula’s Brussels Sprouts with Onions and Bacon

kate — Tue, 15 Nov 2011 01:06:14 +0000

1/2 pound lean bacon, finely diced $2.99
1 medium yellow onion, diced $0.47
2 cloves garlic, minced $0.02
2 pounds Brussels sprouts, trimmed $2.28
Salt $0.01
Ground black pepper $0.01
2 cups chicken broth $1.00
4 tablespoons butter $0.24

Total Cost $7.02

1.) In a heavy-bottomed saucepan over medium heat, fry the bacon until crisp. Remove the bacon and drain on paper towels.

2.) Saute the onion and garlic in the bacon fat over low heat until soft, about 3 minutes. Add the Brussels sprouts and stir them around so that they are coated with the bacon fat. Season with salt and pepper to taste.

3.) Add the broth and cook, covered, over low heat until the sprouts are easily pierced with a fork, about 12 to 15 minutes. Stir in the butter and transfer the sprouts to a serving dish. Garnish with bacon bits and serve.

Read my review on Paula’s Brussels Sprouts here

Carrot Salad

kate — Thu, 03 Nov 2011 22:23:54 +0000

2 large carrots, peeled and julienned $0.34
1/2 English cucumber, julienned $0.60
1/2 cup Spanish onion, cut into very thin strips $0.37

For the dressing:
1 cup extra virgin olive oil $1.00
1 teaspoon apple cider vinegar $0.01
1 teaspoon mustard $0.02
3 tablespoons balsamic vinegar $0.42
1 teaspoon salt $0.01
1/2 teaspoon black pepper $0.01

Total Cost $2.78

1.) Combine all ingredients for the dressing in a jar with an airtight lid. Shake vigorously and set aside.

2.) Place the carrots, cucumber, and onion in a large bowl. Give dressing another shake, then pour over vegetables. Stir to entirely coat vegetables with dressing.

3.) Serve and enjoy!

Read the Carrot Salad review here

Mediterranean Rice

kate — Thu, 01 Sep 2011 01:19:19 +0000

1 1/2 cups uncooked long grain rice $0.42
Zest of one lemon $0.65
12 cherry tomatoes, finely chopped $0.47
1/2 red onion, finely chopped $0.33
12 Kalamata olives, pitted and finely chopped $0.77
1 tablespoon dried oregano $0.60
2 tablespoons olive oil $0.36
3 cups vegetable stock $0.75
Salt $0.01
1 tablespoon olive oil $0.18

Total Cost $4.54
Cost per serving $1.14

1.) Combine uncooked rice, vegetable broth, olive oil, and salt in a medium saucepan over high heat. Cover and bring to a boil, then immediately turn heat down to medium-low. Cook, covered, until rice is tender and all of the liquid has been absorbed.

2.) Remove rice from heat and add lemon zest, cherry tomatoes, red onion, Kalamata olives, and oregano. Fluff with a fork until all ingredients are thoroughly combined.

3.) Serve and enjoy!

Read the Mediterranean Rice recipe here

Tomato Vegetable Casserole

kate — Wed, 31 Aug 2011 00:49:56 +0000

3 medium potatoes, peeled and cut into 1/2″ pieces $0.51
1 red bell pepper, seeded and cut into 1/2″ pieces $0.45
2 carrots, peeled and cut into 1/2″ pieces $0.34
5 tablespoons olive oil $0.90
1 onion, thinly sliced $0.47
1 large zucchini, cut cross-wise into 1/4″ thick slices $1.40
Salt $0.01
Freshly ground black pepper $0.01
4 plum tomatoes, cut crosswise into 1/4″ thick slices $1.25
1/2 cup grated Parmesan $1.50
2 tablespoons dried bread crumbs $0.10

Total Cost $6.94

1.) Preheat the oven to 400 degrees Fahrenheit.

2.) Toss the potato, bell pepper, carrots and 2 tablespoons of olive oil in a 9″ x 13″ casserole dish. Sprinkle with salt and pepper and toss until all vegetables are coated. Spread vegetables evenly over the bottom of the pan.

3.) Arrange the onion slices over the vegetable mixture and arrange the zucchini over the onion. Drizzle with 2 tablespoons of olive oil. Sprinkle with salt and pepper and arrange the tomato slices on top of the zucchini.

4.) In a small bowl, stir the bread crumbs and the Parmesan together to blend. Sprinkle the Parmesan mixture over the entire vegetable casserole. Drizzle with the last of the olive oil.

5.) Bake uncovered until the vegetables are tender and the topping is golden brown, about 40 minutes.

6.) Serve and enjoy!

Read the Tomato Vegetable Casserole Review here

Martha’s Grilled Potato Slices with Salt & Vinegar

kate — Fri, 12 Aug 2011 00:22:31 +0000

1 pound potatoes, cut lengthwise into 1/4″-thick slices $2.99
2 cups white vinegar $1.08
2 tablespoons extra virgin olive oil $0.36
1 1/2 teaspoons sea salt $0.01
1/4 teaspoon freshly ground black pepper $0.01

Total Cost $4.45

1.) Bring potatoes and vinegar to a boil in a medium saucepan over medium heat, making sure that vinegar is covering the potatoes. Reduce heat to medium-low and simmer just until potatoes are fork-tender, about 5 minutes. Let potatoes cool in vinegar for 30 minutes. Drain well and gently toss with olive oil, salt and pepper.

2.) Preheat grill to medium-high. Grill potatoes in a single layer until browned on both sides and cooked through, about 5 minutes per side. Remove from grill and sprinkle with salt.

3.) Serve and enjoy!

Read the review here

Warm Tomato Salad

kate — Sat, 06 Aug 2011 14:40:41 +0000

6 large, red tomatoes, cut into wedges $2.94
15 asparagus tips $4.99
1 large red onion, cut into wedges $0.65
1 orange bell pepper, cut into bite-size pieces $0.45
1 red bell pepper, cut into bite-size pieces $0.45
1/2 cup olive oil, plus 3 tablespoons $1.80
1 teaspoon honey $0.03
1 teaspoon Dijon mustard $0.04
1/2 teaspoon hot sauce $0.03
1 tablespoon balsamic vinegar $0.07
1 teaspoon oregano $0.60
1 teaspoon basil $0.46
1 teaspoon salt, plus 1/2 teaspoon black pepper $0.01
1/2 teaspoon black pepper, plus 1/2 teaspoon $0.01
1/4 cup toasted sesame seeds $1.19

Total Cost $13.72

1.) Preheat oven to 400 degrees Fahrenheit and lightly oil a cookie sheet.

2.) In a large bowl combine: 1/2 cup olive oil, honey, mustard, hot sauce, basil, oregano, balsamic vinegar, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Whisk to thoroughly combine, cover with plastic wrap, and set aside so flavours can marry.

3.) In a single layer on the cookie sheet, spread out: tomato wedges, onion wedges, asparagus tips, orange bell pepper, and red bell pepper. Drizzle 3 tablespoons olive oil over the vegetables and turn to stir and coat the vegetables entirely with oil. Sprinkle generously with 1 teaspoon salt and 1/2 teaspoon black pepper. Place the baking sheet in the oven and roast for 30 – 40 minutes, until vegetables have just started to brown. Remove cookie sheet from oven and using tongs or a slotted spoon, transfer veggies to a large bowl.

4.) Whisk dressing once more to stir and pour over vegetables. Stir to thoroughly combine and top with toasted sesame seeds.

5.) Serve and enjoy!

Read the review here

Creamy Rice Pudding

kate — Sun, 31 Jul 2011 01:15:52 +0000

2 tablespoons butter $0.12
1/2 cup short grain rice $0.14
1/4 teaspoon ground cardamom $0.06
1/2 teaspoon ground cinnamon $0.08
2 1/2 cups milk $0.67
2 tablespoons granulated sugar $0.02
1 teaspoon finely grated orange rind $0.01
Thick orange rind strands for garnish, if desired $0.04

Total Cost $1.14

1.) In a small saucepan, melt butter over medium heat. Add rice, cardamom, and cinnamon; stir to coat.

2.) Stir in milk and sugar; bring to a boil. Reduce heat, cover and simmer, stirring often, until most of the liquid has been absorbed and rice is tender, about 25 minutes.

3.) Stir in orange rind and top with thick orange rind strands.

4.) Serve and enjoy!

Read the Creamy Rice Pudding review here

Chrissie’s Corn

kate — Mon, 20 Jun 2011 21:24:32 +0000

3 cups frozen corn $1.50
1 cup water Free
1 cup Italian-style bread crumbs $0.42
1/2 cup Parmesan cheese $1.50
3 tablespoons butter $0.18

Total Cost $3.60

1.) Place the corn and water in a microwave-safe dish and microwave on high for about two minutes. Remove from microwave and drain. Return to dish, add butter, and microwave again for about another minute.

2.) Remove from microwave again and add bread crumbs and Parmesan cheese. Stir to mix everything well.

3.) Serve and enjoy!

Read the review here