Kate's Cuisine

Do you know the difference between chow mein and low mein noodles? Many people think it’s the type of noodle you use, but it’s actually the way the noodles are prepared. Generally, chow mein noodles are used for both types of dishes. Chow mein noodles however, are first steamed or boiled before they are added to the skillet to be stir-fried. Low mein noodles on the other hand, are only steamed or boiled before being served.

I created this dish shortly after Brent and I returned from Hawaii, and I was obsessed with putting pineapple into just about anything I could think of. Using typical Chinese ingredients such as ginger and soy sauce is still keeping it fairly Hawaiian, as you see a lot of those influences in Hawaii too (on Oahu at least.) I’m glad I had the inspiration because this dish is very good and the fruit makes it a nice change in stir fry for me.

1 batch Fresh Pasta Dough $0.48
1/2 cup butter $0.45
5 cloves garlic, minced $0.05
1 cup half and half cream $0.88
1 egg yolk $0.17
2 cups grated Cheddar cheese $2.50
Salt $0.01

Total Cost   $4.54

1.) Bring a large pot of salted water to a boil. Allow to boil until it’s time to place fresh pasta in the water, near the end of cooking time. Cover if pot begins to steam too much. Meanwhile, roll out pasta dough and cut into fat rectangular strips. Hang until it is time for them to cook so they do not stick together (you can also toss them with just a bit of flour.)

2.) In a large skillet over low heat, melt the butter; add garlic and cook for 2 minutes, so that garlic does not burn.

3.) Place the egg yolk in a small bowl and beat together with about 1/4 cup of cream. Pour the rest of the cream into the skillet and turn heat to medium-high, whisking constantly so the cream doesn’t burn. Bring to a boil.

4.) When the cream is boiling you then need to temper the egg. To do this, place a very small amount of the boiling cream into the bowl with the cream and egg; whisk rapidly. When thoroughly combined, add another very small amount of boiling cream to the egg mixture and whisk rapidly again. This brings the egg’s temperature up very slowly; if you added the egg straight to the pot you would wind up with scrambled eggs. Once you’ve added hot cream to the egg twice, you can then add the entire egg and cream mixture into the skillet. Stir to combine completely.

5.) Add fresh pasta to boiling water and cook for 4 – 5 minutes, until al dente. Then drain.

6.) Add 1 cup of Cheddar cheese and stir thoroughly to completely combine. Add the remaining Cheddar cheese and stir completely. When cheese sauce is well blended and completely mixed through, add drained pasta and toss to coat entirely.

7.) Serve and enjoy!

Read the review here

I called this pasta Eat Pray Love Pasta because I got the inspiration for it from a preview for the movie Eat, Pray, Love. When I saw Julia Roberts gobbling up this dish, I didn’t know exactly what it was but I tried my best to recreate it from what I saw. I ended up just using a fresh pasta dough recipe and then making an alfredo sauce, substituting the Parmesan with Cheddar. I realize that’s sacrilege in the world of Alfredo sauce but, that’s why I didn’t call it an alfredo recipe.

I did end up seeing the movie and to be honest, it wasn’t all that great. Although I did thoroughly enjoy the Eating part of it! This recipe though, whether it tastes anything like what Julia Roberts ate in Italy or not, is very very good and will be one that I make again and again.

8 chicken thighs, skin on, bone-in $6.56
Olive oil for drizzling, about a teaspoon $0.18

Israeli Spice Rub:
1 1/2 tablespoons paprika $0.72
1 1/2 talespoons ground cumin $0.81
1 teaspoon dried oregano $0.20
1 teaspoon ground coriander $0.16
1 teaspoon crushed red pepper flakes $0.23
1 teaspoon coarse salt $0.01

Total Cost   $8.87

1.) Combine ingredients for Israeli spice rub. Place chicken in a shallow dish. Drizzle with extra-virgin olive oil to barely coat the meat. Rub chicken liberally with spice blend. Let stand 10 minutes.

2.) Preheat grill pan or large non-stick skillet to medium-high. Grill chicken for 10 – 12 minutes on each side, or until juices run clear.

3.) Serve and enjoy!

Read the review here

This recipe is from Rachael Ray’s book 30 Minute Meals 2, and it is delish! I changed it up just very, very slightly, using chicken thighs instead of chicken breasts, as she suggests in the book. I also found that I needed the entire rub recipe, where in the book she says that you should only need about a palmful and a half.

But, this chicken is delicious! I had two pieces and really could have eaten the entire plate, I think, although I was super happy that we had leftovers too, because it was even better the next day. In the book, Rachael talks about how it’s a recreation of an Israeli spice rub that her friend actually brought her over from Israel, and when she ran out she needed to make something that closely mimicked it. She also talks about how she likes to use it on a lot of her meat and fish, because it’s so yumm-o and so versatile. 

I have no idea whether the rub is authentic, or how much it tastes like actual Israeli spices, but it is very, very good. And I do agree with Rachael. This is definitely something that I’m going to keep on hand for a very long time to come!

4 thick bone-in pork chops $8.16
2 leeks, sliced $1.50
1 onion, halved and thinly sliced $0.47
2 cloves garlic, thinly sliced $0.02
4 tablespoons butter, divided $0.24
2 tablespoons vegetable oil $0.14
1 tablespoon all-purpose flour $0.02
2 cups milk $0.54
Salt and pepper $0.02
1 tablespoon dried parsley $2.01
1 tablespoon dried oregano $0.60
1 tablespoon dried basil $1.38

Total Cost   $15.10

1.) Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. When hot, season pork chops with salt and pepper on both sides. When oil is hot, sear each chop for about 3 – 4 minutes a side.

2.) Remove chops from pan and set aside, Lower heat under skillet to medium and add 2 tablespoons of butter. When melted add onion and leeks. Cook onion and leek, stirring regularly, until onion is soft and just starting to brown, about 10 minutes. Add garlic and stir, and continue cooking for another 2 minutes.

3.) Add another 2 tablespoons of butter to the pan. When melted, add flour and stir until butter and flour are thoroughly combined. Cook for 2 minutes.

4.) Slowly whisk in milk and when all milk is added to the pan, turn heat to high just until mixture boils. Reduce heat to low. Add dried basil, oregano, parsley, salt and pepper and stir well.

5.) Add chops back to skillet, covering them with sauce. Cook, 18 – 20 minutes, turning chops and stirring mixture regularly, until chops are cooked through.

6.) Serve and enjoy!

Read the review here

This was one of those dishes that I whipped up one night when I wasn’t overly motivated to cook, and had few things on hand (which is usually when I’m least interested in cooking.) I whipped this together and it has quickly become a family favourite! For those who don’t want sauce (such as my husband) you don’t need to pile it on, and they can just enjoy the delicious tender chop. I however, love leeks and love sauce so my plate was piled high with it. Serve it with mashed potatoes, and the sauce makes a delicious gravy for them too!

Best of all, these chops are super easy to make! It all comes together very quickly and most of the cooking is just waiting for it to finish in that delicious sauce. YUM! Great comfort food for a drizzly, rainy day – or just any day when you don’t feel like making dinner!