Kate's Cuisine

A wonderful way to enjoy applesauce!

4 apples, diced with the peels on $1.32
1 onion, cut into wedges $0.47
4 cloves roasted garlic $0.04
2 tablespoons butter $0.12
2 sprigs fresh thyme leaves $0.50
2 sprigs fresh rosemary leaves $0.50
1 teaspoon ground nutmeg $0.17
Salt and pepper $0.02

Total Cost   $3.14

1.) In a medium-sized saucepan, melt the butter over medium-high heat. Once butter is hot, add onions and saute until they just start to brown.

2.) To the onions add the apples, the roasted garlic, thyme, rosemary, nutmeg, salt and pepper. Mix thoroughly and cook just until the apples begin to break down. Remove from heat or continue cooking until apples are desired texture; they can be cooked until they are completely broken down and look more like a true applesauce. Then spoon all contents of pan, including juices, into serving bowl while still hot.

3.) Serve and enjoy!

Read the review here

This recipe was an inspiration from Michael Smith, the professional chef who now shows all home cooks how to prepare delicious new meals right from their own kitchen. I’m not a huge, huge fan of applesauce and tend to cook with it more than I do just eat it. But this applesauce is delicious and all of the flavours blend beautifully. This would be a fabulous alternative to traditional applesauce when serving any pork dish!

1 pound lean ground beef $4.11
1/2 cup Parmesan cheese $1.50
1/2 cup bread crumbs $0.21
1 egg, lightly beaten   $0.17
1/2 cup chopped fresh parsley $0.50
6 cloves garlic, minced $0.06
1 onion, diced   $0.47
2 tablespoons Worcestershire sauce $0.24
1 tablespoon dried basil $1.38
Salt and pepper $0.02
1 cup all-purpose flour $0.22
2 eggs, beaten   $0.34
2 cups bread crumbs $0.84
3 tablespoons vegetable oil $0.21

Total Cost   $10.27

1.) In a large bowl mix together: lean ground beef; 1/2 cup Parmesan cheese; 1/2 cup bread crumbs; 1 egg; fresh parsley; garlic; onion; worcestershire sauce; basil; and a pinch of salt and pepper. Mix with your hands until thoroughly combined.

2.) Then, prepare your breading area. In one large bowl, place 1 cup all-purpose flour. In another large bowl, place 2 beaten eggs; and in the third bowl, place two cups of bread crumbs.

3.) Using the meat mixture, take a tablespoon of meat and form it into a ball with your hands. Then, roll the meatball around in the breading flour. Then dip it into the egg, rolling it to make sure it’s entirely covered. Lastly, roll the meatball in the bread crumb mixture until the entire ball is covered with bread crumbs. Set aside on a plate and do this with the rest of the meat mixture – first forming it into small balls, and then breading each of the balls separately.

4.) In a large skillet, heat vegetable oil over medium-high heat. When the oil is hot, add enough meatballs to fill the pan, but still leave them enough room to breathe. You may have to cook them in batches. Cook first one one side, and then turn, making sure that all sides of all balls are thoroughly browned and cooked. When meatballs are done, place onto plate and continue with another batch, if necessary.

5.) Serve and enjoy!

Read the review here

There are tons of different ways to make meatballs. You can bake them, cook them right in the sauce, throw them straight into the slow cooker, or cook them just about any other way that you want. I’m sure you could even try poaching some! But breading them and then frying them has got to be my new favourite way to eat meatballs! I came up with this idea one night when I really wanted meatballs, but I wanted to do something a little bit different with them. As I just said, there’s not a whole lot that hasn’t been tried with meatballs. And even though I’m sure I’m not the first one to try this method of cooking meatballs, I also know I won’t be the last – these were simply delicious!

Is it just me or does it seem as though MasterChef is going by really quickly? Here we are at Week 5 already, and at the end of this week, there are only ten cooks remaining to compete for the title of being the first American MasterChef. Not to mention the fact that Gordon Ramsay is eliminating people, giving people advantages, and offering them a chance at exemptions – all at the drop of a hat. But, as the competition gets further along, it’s quite clear to see that while Ramsay may have started out this adventure looking for home cooks, he’s now looking for someone who can become a Master Chef.

The contestants come into the MasterChef kitchen and stand before a Mystery Box. A box that contains an ingredient that they must use in the dish that they prepare. Gordon asks them all what they would like to be in the box and there are ideas thrown around such as seafood, which was Jake’s dream. Tracy declares enthusiastically that she hopes it’s flour and butter and sugar because she wants to bake! Words she would soon regret. Then of course, Gordon hands out the actual assignment. They have 45 minutes, and they are to make the perfect cupcake. Dramatically, a huge sheet behind them drops and every single fruit, nut, chocolate, candy, and any other cupcake ingredient you could imagine sits on huge display. The judges will only eat the 3 most delicious-looking cupcakes, and the winner will gain a big advantage in the next challenge. The clock starts, and the cooks get started.

The judges stand off to the side mumbling about what they’re looking for in the perfect cupcake. Gordon wants something “light and refreshing”, and it’s not surprising that the twinkle in his eye, Whitney, is making that exact thing. The camera spans over some cupcakes that are looking utterly scrumptious, and some others that are well, interesting to look at anyway. Tracy, Master Baker in the back, meanwhile, is having a complete breakdown. Her cupcakes aren’t cooking or cooling quickly enough, they’re not finished, a complete mess, and she’s completely embarrassed her late mother. Or so she tells us. Then, time is up and the judges are about to pick the three that they want to taste.

Who do they pick? Jake, because he’s the twinkle in Gordon’s other eye, Whitney, and Sharone, who’s never made cupcakes before, yet has created a most artistic looking cupcake with swirls and hazelnuts and pistachios. Who wins? Of course. The dude who presents art when he’s never made a single cupcake. What’s his prize? Well, Gordon ushers him behind a curtain to show him three covered dishes. After showing him those, out from behind yet another curtain walks celebrity chef from Iron Chef America is Cat Cora. She’s made all the dishes that are about to be revealed to Sharone and they walk through each of them. Sharone’s advantage that he won is to choose the dish that the other cooks will be preparing – and they must make it exactly like Cat Cora’s. Sharone chooses the halibut dish with the delicate cream sauce and the bundle of veg on top. Then of course, Gordon also announces that Sharone will be cooking it as well. He has another challenge though. If he can make it better than Cat Cora’s, he will advance to the final four in the competition, no questions asked. So again, the cooking starts.

The judges wander around looking at tasty looking halibut and give advice to those who seem to be struggling with the dish. In the end, it was Faruq who had the worst dish, and I was heartbroken. Partly because he seemed so proud of it and was so confident, and mostly because I was just really rooting for Faruq and was hoping that he would do quite well. Ah, that was not to be the case. Oh and for those who even thought that Sharone could make a better Cat Cora halibut dish than Cat Cora, he can’t. So, moving on, we have another hour and another painful elimination.

The first challenge divides the group into two different teams – Team Red and Team Blue, borrowed undoubtedly from Gordon’s other show Hell’s Kitchen. Jake made the best halibut in the last round and so he got to choose his own team: Whitney, Tracy, Lee, and Tony, the thought to be “super cooks” of MasterChef. So, what will the teams be doing? Making burgers. But not just any burgers. They have to make the best burger in America. Or at least a better burger than the other team. And they have to make a lot of them. Why? Because their judges are truckers. Lots and lots of truckers. The truckers will vote on which burger they think is best, and the team with the most votes wins. After voting, the super cooks were left dumbstruck as the Red Team won. So what’s the prize? Well, not going into the Pressure Cooker where someone is now going to get eliminated.

The Pressure Cooker challenge has 25 ingredients lined up and each cook has to come in one by one and identify as many ingredients as possible. The cook who identifies the least amount of ingredients will be sent home. So, after some dramatization and a lot of rosemary-smelling, it turns out that it’s Tony who can only identify 9 ingredients – which is a little embarrassing, by the way. So Tony was sent off and I didn’t have too many feelings either way about it. But I was still getting over losing Faruq.

A spin on a traditional that’s a bit fancier, and a bit tastier too!

1 beef round roast, sliced very thinly $13.50
2 tablespoons vegetable oil $0.14
1 1/2 cups olive oil $3.78
3 tablespoons worcestershire sauce $0.36
1 tablespoon soy sauce $0.05
1 tablespoon sage $0.81
1 tablespoon garlic powder $0.39
1 tablespoon Dijon mustard $0.12
1 teaspoon paprika $0.16
1/2 loaf of Italian bread, cut into 1″ slices $1.00
3/4 cup butter, softened $0.66
1 teaspoon garlic powder $0.13
2 tablespoons butter $0.12
3 tablespoons all-purpose flour $0.06
4 – 5 cups beef broth $2.50
4 ears of corn on the cob $0.99
Salt and pepper $0.02

Total Cost   $24.77

1.) Preheat oven to 400 degrees Fahrenheit. In a large bowl, whisk together: olive oil, worcestershire sauce, soy sauce, sage, Dijon mustard, and paprika. Then place the thinly sliced roast beef in a resealable plastic bag. Pour the marinade mixture over the roast beef in the bag, and move around to make sure that each piece of the roast is coated. Seal, and place in refrigerator for 3 – 6 hours.

2.) When ready to start cooking, heat up two tablespoons of vegetable oil in a large skillet or saucepan, over medium-high heat. When butter is hot, add slices of roast beef, cooking them in batches if necessary. Sear quickly on each side before removing from skillet. Place roast beef on a plate as it comes off the heat.

3.) Meanwhile, cut kernels of corn off of the cob and place in a small saucepan. Just barely cover with salted water. Place over medium-high heat and just bring to a boil. Once the water reaches the boiling point, turn heat off but leave kernels in the water until ready to plate.

4.) While the corn and meat is cooking, spread out slices of Italian bread on a baking sheet. Combine the 3/4 cup softened butter with one teaspoon garlic powder. Mix well and then spread the garlic butter evenly on both sides of each slice of bread. Place in oven and cook until lightly toasted and browned. There is no need to turn while cooking. Keep an eye on them to make sure they don’t burn, and remove from oven when ready.

4.) When all of meat is done cooking, place two tablespoons of butter in the skillet. Add three tablespoons of all-purpose flour and mix well to form a roux. Cook for two minutes while stirring around the pan and breaking it up so that the flour becomes cooked. When roux is ready, add 3 cups of beef broth and whisk to completely combine. Keep adding more beef broth until desired consistency.

5.) When gravy is as thick as you would like, add the beef to it for 3 minutes, or just until heated through. In the meantime, place one piece of garlic toast on each plate. Drain the corn and place about one cup of the hot corn on top of the garlic toast. When roast beef is hot, place slices on top of the corn and drizzle gravy over the entire thing.

6.) Serve and enjoy!

Read the review here

Before making hot beef sandwiches this way, I always just made them using any leftover roast beef I have on-hand. I actually keep leftover roast in my freezer for just this reason. But this night, I only had a roast and once I had the idea in my head, it got away from me. I have to say, that while the leftover hot beef sandwiches are good, these are Awesome! They are by far the best hot roast beef sandwiches I have ever had. I’ll still make hot sandwiches from left over roast, and you could probably still use this recipe with cooked meat by just thawing it out and marinating it for a much shorter time; I’d probably give it about fifteen minutes to half an hour. But this is delicious, and it looks nice too!