Kate's Cuisine

Aug 24 2015

Corn and Blueberry Salad

Corn and Blueberry Salad

After visiting one of the local farmer’s trucks that hang around our town, blueberries and corn looked so beautiful sitting together in my fridge, I wondered if they’d taste just as nicely together. Turns out, I’m not the first one to be struck by the thought of combining blueberries and corn in a salad, but others seem to muck it up by adding way too many things. Cucumbers, red onion, and honey-lime dressing are just a few of the ideas I’ve heard of since, but I kept mine a little simpler. And even with the suggestions I received, I think I’d make it this exact same way the next time around.

1 cup blueberries, washed and picked over to remove stems $1.25
1 cup fresh corn kernels, cut off the cob in chunky pieces $0.16
1 shallot, minced $0.37
2 tablespoons pickled jalapenos, minced $0.30
2 tablespoons fresh parsley, chopped $0.06
2 tablespoons olive oil $0.06
1 tablespoon white wine vinegar $0.08
Salt $0.01
Pepper $0.01

Total cost $2.30
Cost per serving $0.38

1.) Place everything (including a pinch of salt and pepper) into a bowl. Mix together to combine all ingredients. Taste, and adjust seasoning if necessary.

2.) Serve and enjoy!

Aug 20 2015

San Francisco Pork Chops

San Francisco Chops

I can’t tell you why these are called “San Francisco Pork Chops“. I found the recipe on All Recipes and even as I was making them, I wondered what was so “San Fran” about these chops. I never did find out – even a quick Google search provides tons of links to “San Francisco Pork Chops“, but no real explanation as to what was so unique about this style. So if you know, please fill me in. In the meantime, I can tell you that these pork chops are sweet, tender, and delicious!

  • 4 thick, boneless pork chops $7.90
  • 2 tablespoons vegetable oil, plus 2 teaspoons $0.14
  • 1 clove garlic, minced $0.01
  • 1/4 cup beef broth $0.12
  • 1/4 cup soy sauce $0.20
  • 2 tablespoons brown sugar $0.02
  • 1/4 teaspoon red pepper flakes $0.05
  • 2 teaspoons cornstarch $0.18
  • 2 tablespoons water Free!
  • Green onion, sliced, for garnish $0.14

Total cost $8.76
Cost per serving $2.19

1.) Heat 2 tablespoons vegetable oil in a skillet over medium heat. Brown chops in hot oil, about 5 minutes per side. Remove chops to a plate, reserving oil in skillet.

2.) Stir garlic into reserved drippings until fragrant, about 1 minutes. Whisk beef broth, soy sauce, brown sugar, 2 teaspoons vegetable oil, and red pepper flakes in a bowl, dissolving brown sugar. Return pork chops to skillet and pour soy sauce mixture over top. Bring sauce to a boil, cover skillet, and reduce heat to low. Simmer chops until tender, 30 to 35 minutes, turning once halfway through cooking.

3.) Transfer pork chops to a serving platter. Whisk cornstarch and water in a small bowl until smooth; stir into pan juices and simmer until thickened, about 5 minutes. Pour sauce over pork chops to serve and garnish with green onion slices.

4.) Serve and enjoy!

Aug 18 2015

Blueberry Pie

Blueberry Pie

Blueberry pie is one o the summer’s quintessential desserts for a reason. Not only is it a delicious treat (especially when served with a cool serving of whipped cream or ice cream), but the bright colour and the fact that their bursting with juiciness make them scream summer. Blueberry pie is also unique to other pies because with each serving comes so many brain, heart, and immunity-boosting benefits. It’s not a superfood for nothing. But before you consume all of those benefits, what should you look for in blueberries?

  • Obviously you don’t want to buy blueberries that have started to mold, but also make sure that no berries in the package are soft or broken.
  • Buy only berries that are that true blue, without any tinge of red.
  • You must select berries that are at the perfect ripeness; blueberries don’t ripen once they are picked.
  • Know that dusty look blueberries have? Only select berries that have this; it indicates it hasn’t been washed off. Once you get them home, don’t wash off that dusty layer until you’re ready to use the berries. It’s a natural protector for the berries and their skin.
  • Don’t only give the berries a look-over when selecting them, also look at the packaging. Don’t purchase them if the container is stained or leaky, as it indicates numerous berries within are past their prime.

Once you’re ready to use those blueberries you’ve properly stored, use them to make this delicious blueberry pie.

    • All-purpose flour, for dusting    $0.20
    • 8 cups blueberries, rinsed, patted dry, and picked over to remove stems    $10.00
    • 1/2 cup sugar    $0.10
    • 1/4 cup cornstarch    $0.54
    • 1 tablespoon freshly squeeze lemon juice    $0.04
    • 2 tablespoons butter, cut into small pieces    $0.12
    • 1 large egg yolk    $0.20
    • 1 tablespoon heavy cream    $0.10

Total cost $12.19
Cost per serving $1.52

1.) On a lightly floured work surface, roll out one disk of dough to a 12-inch round. Fit dough into a 9-inch pie plate, pressing it into the edges. Trim dough to a 1/2″ overhang. Fold edge of dough over and under, and crimp as desired. Roll out remaining dough in the same way and then transfer this second disk to a baking sheet lined with parchment paper. Place both pieces of pie dough into the fridge and chill for about 30 minutes, until firm.

2.) Place blueberries into a large bowl and crush a handful or two of them. Add sugar, cornstarch, and lemon juice and stir to combine. Remove pie dough from the fridge and pile the blueberry mixture into the pie shell inside the dish. Make sure to pile the blueberries slightly in the centre. Dot the filling with butter.

3.) Place the second pie shell over the blueberry filling, tuck edge of top dough between the edge of the bottom dough and the rim of the pan. Using your fingers, gently press both layers along the edge to seal, and crimp as desired.

4.) Use a paring knife to cut several vents in the top of the dough so that steam can escape. In a small bowl, whisk together egg yolk and heavy cream and using a pastry brush, brush this mixture over top of the pie dough, being sure not to let it pool. Freeze or refrigerate pie until firm, about 30 minutes.

5.) Preheat oven to 400 degrees Fahrenheit. Place blueberry pie on a parchment-lined baking sheet and bake until crust begins to turn golden, about 20 minutes. Reduce oven to 350 degrees Fahrenheit and continue baking for another 40-50 minutes, until the crust is a deep golden brown and the filling is hot and bubbling. Be sure to turn the pie halfway through cooking time for even baking.

6.) Transfer blueberry pie to a wire rack and cool completely before sliced.

7.) Serve, with whipped cream or ice cream, and enjoy!

Aug 10 2015

Bacon-Wrapped Pork Tenderloin

Bacon Wrapped Pork Tenderloin

I’m about to make a very bold statement. My mom has sent me probably hundreds of recipes over the years, but – here goes – THIS IS THE VERY BEST ONE EVER! I’m not kidding. I’ve made bacon wrapped pork tenderloin before, but it was nothing, and I mean nothing, like this. This tenderloin recipe not only has the pork entirely wrapped in bacon, but it’s also marinated overnight before baking for a full 3 hours. And during those three hours, the smell your house is filled with will drive you absolutely batty. I’m not kidding.

The only thing that beats the smell of course, is the taste. The bacon, because it’s also been marinated, absorbs all the flavours of the dish and so, while the bacon flavour is still present, it’s not overpowering. And because the fat from the bacon slowly melts down the tenderloin, the pork ends up being incredibly tender, and that smoky bacon also gives the pork a small smoke ring. It’s perfection.

3 pounds pork tenderloin, cut into 4 pieces total $11.77
1 pound thick-cut bacon $6.99
3/4 cups soy sauce $0.60
3/4 cups brown sugar $0.15
1 tablespoon minced onions $0.03
1/2 teaspoon garlic powder $0.05
1 tablespoon white wine vinegar $0.08
1/2 teaspoon salt $0.01
1 dash pepper $0.01

Total cost $19.69
Cost per serving $3.28

1.) Wrap each piece of pork tenderloin entirely in bacon, including the ends. The bacon I used was very thick, and quite long, so I was able to wrap two pieces end-to-end, meeting the ends of the bacon in the middle. Then, using one or two more pieces of bacon, wrap around the two pieces you’ve already placed over the pork.

2.) Combine the rest of the ingredients in a small bowl and stir to entirely combine. Pork holes in the meat (I pierced a fork into each piece two or three times), and pour the marinade over top of the pork. Cover and refrigerate for 2 to 3 hours, or overnight.

3.) Preheat the oven to 300 degrees Fahrenheit. When hot, uncover tenderloin and bake for 3 hours. Check on the pork at about the 1 1/2 hour mark and cover with foil if the bacon has begun to burn.

4.) Remove from oven and let tenderloin rest for about 10 minutes before cutting into smaller, serving-size portions.

5.) Serve and enjoy!

Aug 03 2015

Teriyaki Beef Stir Fry

Teriyaki Beef Stir

For years I bought bottled teriyaki sauce and looking back on it, I can’t for the life of me figure out why. This sauce is so easy to make and uses things that I typically have on-hand. And using this recipe isn’t just cheaper than buying bottled and heavily preserved sauce, it also means that I can have teriyaki stir fry whenever I want.

For the stir fry:

    • 1/2 flank steak    $9.10
    • 1 carrot, julienned    $0.17
    • 1 green pepper, julienned    $0.71
    • 1/2 red onion, thinly sliced    $0.65
    • 3 cloves garlic, smashed    $0.03
    • 3 tablespoons vegetable oil    $0.06
    • 1 tablespoon parsley, chopped    $0.10
    • Salt    $0.01
    • Pepper    $0.01

For the teriyaki sauce:

    • 1/4 cup soy sauce    $0.40
    • 1 cup water, plus 1/4 cup    Free!
    • 1/2 teaspoon ground ginger    $0.27
    • 1/2 teaspoon garlic powder     $0.15
    • 5 tablespoons packed brown sugar    $0.06
    • 2 tablespoons honey    $0.20
    • 2 tablespoons cornstarch    $0.54

Total cost $12.46
Cost per serving $3.11

1.) Start by making the sauce. Combine the soy sauce, water, ginger, garlic powder, brown sugar, honey, and 1 cup of water in a small saucepan set over medium heat. As sauce is warming combine the cornstarch and 1/4 cup of cold water and whisk vigorously. Once the sauce is heated through, add the cornstarch mixture and bring to a boil. Lower heat so the sauce is just simmering and reduce to desired thickness. If the teriyaki sauce becomes too thick, add a bit more water. Set aside.

2.) Sprinkle both sides of the flank steak generously with salt and pepper. Heat 3 tablespoons of vegetable oil in a large frying pan set over medium-high heat. When the oil is hot, place the flank steak into the frying pan and sear for 5 – 7 minutes per side. Don’t worry if it’s still quite rare; it still has another cook coming. When steak is completely seared, move to a plate or cutting board, cover and let rest for a few minutes.

3.) Lower heat under frying pan to medium. Add the carrot, green pepper, red onion, and smashed garlic cloves. Stir to coat all vegetables in oil and stir fry for 3 to 5 minutes, until the vegetables are just beginning to soften.

4.) Thinly slice the flank steak across the grain. Try to get the slices as thin as possible, as this will make the steak more tender in the end. Add the strips of steak to the pan and toss with the vegetables. Cook for a minute or two longer, until the steak is just about done to your liking.

5.) Add the teriyaki sauce and chopped parsley to the stir fry, stir and cook until the sauce is heated through.

6.) Serve over rice or egg noodles, and enjoy!

Aug 01 2015

Fruit Salad

Fruit Salad

It has been hot, hot, hot over the past few weeks and I don’t know of a single person that wants to turn their oven on. The good news is that, along with this heat, it’s also the season for fresh fruit – so much of it that you might not know what to do with it all some days. I’m here to tell you that this fruit salad is a great way to use it up. Kids will love the sweet treat and the cool-down it gives them on a hot day.

Don’t be put off by the dressing. When you first make it, it may take on a grey appearance due to the poppy seeds. But, when you pour it generously over top of the fruit, you don’t see anything. In fact, the dressing kind of glazes the fruit to make it pop even more, and those tiny little seeds give more contrast, interest, and texture.

2 pints strawberries, hulled and sliced $3.99
2 large apples, peeled, cored and cubed $0.66
1 pineapple, peeled, cored, and cut into cubes $3.49
1/2 cantaloupe, cut into cubes $1.49
1/2 honeydew, cut into cubes $1.99
1 cup vegetable oil $1.10
1/2 cup fresh lemon juice $0.30
1/4 cup white wine vinegar $0.67
1/2 cup sugar $0.10
1 tablespoon poppy seeds $0.15
1 teaspoon Dijon mustard $0.04
1/2 teaspoon salt $0.01

Total cost $13.99
Cost per serving $1.74

1.) Place the vegetable oil, lemon juice, white wine vinegar, sugar, salt, and Dijon mustard in a blender. Blend to thoroughly combine all ingredients and then whisk in the poppy seeds.

2.) Place all of the fruit in a large bowl and pour dressing over the fruit salad. Stir to completely coat all of the fruit in the dressing.

3.) Serve and enjoy!

Jul 22 2015

Kale Caesar Salad

Kale Caesar Salad

I love Caesar salad so much that I have a few different versions of it here on the site, including a lighter version that I borrowed from Jamie Oliver. But if you’re just looking to get a better nutritional punch from your Caesar, and aren’t necessarily worried about carbs or fat, just swap out Romaine for kale. Not only is it healthier, but kale also stands up to the dressing – even when you put the leftovers in the fridge for the next day. Even in this healthier version, I kept the bacon and croutons in because I figured I deserved it when eating kale for lunch.

As much as I love Caesar salad, it’s nothing compared to how much Maddie loves it. And while I still found all the charm of a traditional Caesar in this salad, both my girls liked it for the first two bites before getting tired of kale.

1 bunch of kale, tough stems removed and chopped $2.99
4 slices bacon $1.20
1 cup croutons $0.83
1/2 cup extra virgin olive oil $0.23
1/2 cup grated Parmesan cheese $1.49
Zest and juice of 1 lemon $0.35
1 tablespoon Dijon mustard $0.12
2 anchovy fillets $0.74
1 tablespoon Worcestershire sauce $0.08
Parmesan curls, for garnish $0.55

Total cost $8.58
Cost per serving $2.15

1.) Chop bacon into lardons and toss into a pan set over medium heat. Fry until the fat has rendered and the bacon is crispy, stirring often. Using a slotted spoon, transfer the bacon to a plate lined with paper towel and set aside.

2.) Combine the grated Parmesan cheese, lemon zest and juice, Dijon mustard, anchovy fillets, and Worcestershire sauce. Blend entire mix together and then start slowly drizzling olive oil through the feed tube until everything comes together and the dressing is at the consistency you want. Taste, adjust seasoning if necessary, and blend once more to combine all ingredients.

3.) Place kale and croutons in a large bowl and pour dressing over. Toss to coat everything entirely with the Caesar dressing and then add the bacon bits. Toss again to mix everything together and top with Parmesan curls.

4.) Serve and enjoy!

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