Kate's Cuisine » Vegetables

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

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

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

Green Bean Casserole

kate — Fri, 03 Dec 2010 03:01:02 +0000

6 tablespoons unsalted butter, plus more for dish $0.36
1 medium onion, cut into a 1/4″ dice $0.47
1 red bell pepper, seeded and cut into 1/4″ dice $0.45
1 pound button mushrooms, stems trimmed, quartered $1.99
2 teaspoons coarse salt $0.02
1/2 teaspoon freshly ground pepper $0.01
1 1/2 pounds green beans, trimmed and cut into 2-inch pieces $5.24
6 tablespoons all-purpose flour $0.12
2 cups milk $0.54
1 pinch cayenne pepper $0.07
1 pinch grated nutmeg $0.05
1 cup grated Parmesan cheese $2.99
1/4 cup bread crumbs $0.11
1/4 cup canola oil $0.28
4 shallots, cut crosswise into 1/4″ rings $2.00

Total Cost $14.70

1.) In a large skillet over medium heat, melt 2 tablespoons butter. Add onion, and saute until it begins to soften, about 4 minutes. Add bell pepper and mushrooms, and cook until softened and most of the liquid has evaporated, about 8 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Set aside to cool.

2.) Prepare an ice bath: Fill a large bowl with ice and water; set aside. Bring a saucepan of water to a boil. Add beans, and cook until bright green and just tender, 4 to 5 minutes. Drain, and plunge into ice bath to stop cooking. When cooled, toss drained beans with mushroom mixture; set aside.

3.) Melt the remaining 4 tablespoons butter in a medium saucepan over medium-low heat. Add 1/4 cup flour, whisk constantly until mixture begins to turn golden, about 2 minutes. Pour in milk, and continue whisking until mixture has thickened, about 3 minutes. Stir in cayenne, nutmeg, and the remaining teaspoon salt and 1/4 teaspoon pepper. Remove from heat, and let cool to room temperature, stirring occasionally. Pour over beans, and toss to combine.

4.) Butter a 9-by-13-inch glass or ceramic baking pan. Spread half the green-bean mixture over the bottom. Sprinkle on half the grated Parmesan, and spread with the remaining green beans. Combine the remaining Parmesan and the breadcrumbs, and sprinkle over casserole. Cover with foil, and refrigerate until just before serving.

5.) Heat canola oil in a medium skillet over medium-high heat. Toss shallot rings with the remaining 2 tablespoons flour. Fry the shallots in batches, turning frequently, until golden brown. Transfer to paper towels to drain. Place in an airtight container, and set aside until ready to serve.

6.) Heat broiler, positioning rack about 8 inches from heat. Cook casserole, covered, until mixture is bubbly and heated through, about 10 minutes. Uncover, and cook until top is golden brown, about 30 seconds. Sprinkle fried shallots over top.

7.) Serve and enjoy!

Read the review here

Stuffed Acorn Squash

kate — Tue, 23 Feb 2010 13:45:23 +0000

4 acorn squashes $4.99
1 onion $0.17
4 cloves of garlic, minced $0.04
2 tablespoon canola oil $0.14
Salt and pepper to taste $0.01
4 Italian sausages, casings removed $2.68
1 1/2 cups Ricotta cheese $1.99
1 red bell pepper, chopped $0.45
1 1/2 cups Asiago cheese, shredded $3.54

Total Cost $14.01

1.) Preheat oven to 350 degrees. Then cut the bottoms of the squash and remove the seeds. Stand the squash up so that the open tops are on top and place them in a casserole dish. Brush the inside and the top of the squash with the canola oil, season with salt and pepper, and bake for about 25 – 30 minutes.

2.) Once the squash has been removed from the oven, preheat the broiler.

2.) Meanwhile, heat up 1 tablespoon of oil in a frying pan over medium-high heat. Add the onion and saute for about 5 minutes. Then add the garlic and the red bell pepper. Break up the sausage so that it’s in small pieces and fry until it’s browned. When browned, remove everything from the pan with a slotted spoon and transfer to a large bowl.

3.) Add the ricotta cheese to the sausage mixture and mix until it is all well combined. Stuff each of the squashes with 1/4 of the mixture. Once stuffed, top each squash with a handful of the Asiago cheese.

4.) Place the squash about four inches under the broiler and broil until the cheese on top has melted and is bubbly and golden brown.

Read the review here

Glazed Carrots

kate — Thu, 26 Nov 2009 04:21:41 +0000

A perfect alternative for sweet potatoes OR corn at your holiday table!

1 large bag baby carrots $2.99
3 tablespoons butter $0.18
1 tablespoon brown sugar $0.01
1 teaspoon ground nutmeg $0.17

Total Cost $3.35

1.) Place all of the carrots in a medium saucepan over high heat and boil until carrots are fork-tender.

2.) Just before carrots are completely finished boiling, melt butter in a saucepan over medium-high heat. Once butter has melted and carrots are tender, transfer the carrots from the pot to the frying pan using a slotted spoon.

3.) Once all the carrots are in the frying pan, toss so that they become completely coated with butter.

4.) Sprinkle the brown sugar and the nutmeg into the frying pan and mix so that the sugar dissolves and the carrots become completely coated in butter, sugar, and spice.

5.) Continue to cook over medium-high heat. The carrots are done when they have a shiny glaze on them and the sugars have turned the outside of the carrots crispy, golden brown.

6.) Serve and enjoy!

Read the review here

Double Stuffed Sweet Potatoes

kate — Tue, 24 Nov 2009 02:35:48 +0000

A recipe so good, it could only come from Martha.

10 sweet potatoes $5.00
1/2 cup sour cream $0.30
6 tablespoons butter, softened $0.36
6 tablespoons cold butter, cut into 3/4″-thick slices $0.36
1 3/4 cups packed light brown sugar $0.35
4 tablespoons freshly squeezed lemon juice $0.08
1/2 teaspoon freshly grated nutmeg $0.09
Coarse salt and freshly ground pepper $0.04
2/3 cup pecans, toasted, coarsely chopped $1.40
40 large marshmallows, halved crosswise $0.80

Total Cost $8.78

1.) Preheat oven to 400 degrees Fahrenheit. Prick sweet potatoes with a fork. Bake until soft, about 50 minutes. Let cool slightly on a rack.

2.) Cut a lengthwise slit in the potatoes almost all the way through, leaving about 1 inch at each end intact. Scoop out flesh, leaving about 1/2″ edge around the skins. Put flesh in a medium non-reactive bowl, then transfer half to a food processor. Process until smooth and then return to bowl. Stir in sour cream, 6 tablespoons softened butter, 1 cup brown sugar, lemon juice, and nutmeg. Season with salt and pepper.

3.) Reduce oven temperature to 350 degrees Fahrenheit. Transfer sweet potato mixture in batches to a pastry bag fitted with a very large round tip. Pipe mixture into 8 of the potato shells, dividing evenly, and discard remaining two shells. Refrigerated shells can be kept for up to one day before completing the cooking process.

4.) Just before serving, top with remaining 3/4 cup brown sugar, the sliced butter, and the pecans. Arrange marshmallow halves on top. Bake on a rimmed baking sheet until hot and marshmallows are golden brown, 7 – 10 minutes.

5.) Serve and enjoy!

Read the review here

Parmesan-Crusted Asparagus

kate — Sat, 31 Oct 2009 01:00:59 +0000

3/4 cup mayonnaise $0.57
2 tablespoons Dijon mustard $0.24
2 teaspoons fresh lemon juice $0.04
1 teaspoon Kosher salt $0.01
1 1/2 cups panko $1.04
3/4 cup freshly grated Parmesan cheese 2.25
2 large bunches of asparagus $9.98
2 tablespoons olive oil $0.36

Total Cost $14.49

1.) Preheat oven to 450 degrees Fahrenheit. Coat a large baking sheet with non-stick cooking spray.

2.) In a large bowl, whisk mayonnaise, Dijon mustard, lemon juice, and salt.

3.) On a large plate, combine panko and Parmesan.

4.) Stalk by stalk, dip asparagus in mayonnaise mixture followed by the panko mixture. Place crusted asparagus on the prepared baking sheet and sprinkle the stalks with olive oil.

5.) At this point you can place the tray in the refrigerator for a few hours before baking. To cook, bake 14-16 minutes turning the asparagus halfway through cooking. Sprink with coarse salt before serving.

6.) Serve and enjoy!

Read the review here