Kate’s Cuisine

5 tablespoons butter $0.30
1/2 cup granulated sugar $0.09
1/2 cup firmly packed brown sugar $0.10
1 large egg $0.17
2 egg whites $0.34
1 teaspoon vanilla extract $0.22
1 1/2 cups mashed, very ripe bananas (about 2) $.61
1 3/4 cups all-purpose flour $0.37
1 teaspoon baking soda $0.05
1/2 teaspoon salt $0.01
1/4 teaspoon baking powder $0.02
1/2 cup heavy cream $0.44
1/3 cup chopped pecans $0.70
Zest of one lemon $0.65

Total Cost  $4.07

1.) Preheat oven to 350 degrees. Spray bottom only of loaf pan with non-stick cooking spray.

2.) Beat butter in large bowl with an electric mixer set at medium speed until light and fluffy. Add granulated sugar and brown sugar; beat well. Add egg, egg whites, and vanilla. Beat until well blended. Add mashed banana and beat on high for 30 seconds.

3.) Combine flour, baking soda, salt, baking powder, and lemon zest in medium bowl. Add flour mixture to butter mixture alternately with cream, ending with flour mixture. Add pecans to batter; mix well.

4.) Pour batter evenly into prepared loaf pan. Bake until browned and toothpick inserted near centre comes out clean, about 1 hour and 15 minutes.

5.) Cool bread in pan on wire rack for 10 minutes. Remove bread from pan; cool completely on wire rack.

6.) Serve and enjoy!

Read the review here

Who doesn’t love banana bread? It’s just one of those foods that’s sweet, filling, and very very comforting. I don’t know where I got this recipe originally but I recently dug it out from the waaaay back of my recipe box and am I ever glad that I found it! So simple to prepare and you can add anything in it that you’d like. I actually added the lemon zest myself because I’ll take any chance I can to throw a little lemon into something. And the one on the left hand side in the picture is actually made with white chocolate chips instead of pecans and ummm…ummmm….I can’t even tell you how good that is! (But I would suggest leaving the lemon zest out of that recipe!) The chocolate melts and oozes out all over the top, giving it a crisp and sugary crust. Now what’s wrong with that?! And so cheap too!

1/3 cup all-purpose flour $0.07
1/2 teaspoon salt $0.01
1/2 teaspoon ground pepper $0.01
1/2 teaspoon paprika $0.01
3 pounds cubed stewing beef $15.75
2 tablespoons vegetable oil $0.14
2 leeks $1.50
2 onions $0.94
1 tablespoon butter $0.06
2 large crushed garlic cloves $0.02
1/4 cup chopped parsley $0.24
1/4 cup cognac or brandy $2.57
2 cups red wine $9.14
1 cup beef broth $0.50
1 1/2 teaspoon dried marjoram $1.14
1/2 teaspoon salt $0.01
1/2 teaspoon black pepper $0.01

Total Cost $32.12

1.) Mix the flour with the salt, pepper, and paprika in a medium-sized bowl or plastic bag. Add one-third of the beef and coat evenly with the flour mixture. Heat the oil in a large wide saucepan set over medium heat. When the oil is hot, shake the excess flour from the meat and place the meat in the hot oil. Cook, turning occasionally, until the beef is well browned on all sides. Transfer to a plate. Coat and brown the beef in 2 more batches, adding more oil, if necessary. Save any remaining flour mixture.

2.) Discard the dark green ends of the leeks. Trim the roots and slice the leeks in half lengthwise. Rinse well under cold running water. Coarsely chop the leeks and the onions.

3.) Reduce heat to low, remove the saucepan from the heat and add the butter to the pan. Add the cut vegetables, crushed garlic and chopped parsley. Stir well and return the saucepan to low heat. Cook, stirring frequently, until the onions start to soften, about 5 minutes. Sprinkle with any remaining flour mixture and stir until evenly coated, gently scraping the bottom of the saucepan as you stir to lift off any brown bits.

4.) Place the meat back in the pan. Pour cognac over top and immediately ignite. Flambe for a few seconds, then stir in 2 cups of wine. Stir in remaining ingredients. Cover and bring to a boil. Then, reduce heat to low and simmer gently, stirring often, until the meat is fork-tender, about 2 to 2.5 hours.

5.) Just before serving, taste the stew. If you would prefer a stronger wine taste, add another 1/4 cup to 1/2 cup red wine. Continue simmering for about 2 more minutes.

6.) Serve and enjoy!

Read the review here

I really thought this was going to turn out more like beef stew (I don’t know why I thought that with the lack of veggies in the recipe) but it actually turned out more like ragout. Ragout is actually one of my favourite meals so that was alright by me. This one I got out of The New Chatelaine Cookbook by Monda Rosenberg.

The beef in this recipe is some of the most tender stewing beef I have ever eaten. The sauce is also very good, although I didn’t add more wine at the end since there wouldn’t be enough time for the alcohol to cook off for the kids. But I could still taste the wine in the dish and that was delicious. I didn’t however use the sherry or cognac so that whole flambe thing was just lost on me. I might give it a go next time I try this recipe. And I will certainly try it again! This dish was DEEE-LISH!

After eating, this dish will also stay very nicely in the fridge for a couple of days, as long as you keep it covered, and it also freezes very well.

2 cups fresh basil leaves, packed $3.98
1/2 cup freshly grated Parmesan or Romano cheese $1.50
1/2 cup extra virgin olive oil $1.26
1/3 cup cashews, chopped   $0.51
3 cloves of garlic, minced $0.03
Salt and pepper to taste $0.02

Total Cost  $7.30

1.) Combine the basil with the cashews in a food processor and pulse a few times. If the cashews that you are using are not chopped, add these to the food processor first and chop them slightly before adding the basil. Add the garlic once the basil and cashews are chopped, and pulse a few more times.

2.) With the food processor still running, add the olive oil in a constant, steady stream. Scrape down the sides of the processor as you go to ensure that the pesto will be fully blended.

3.) Add the grated cheese and pulse again until blended. Add the salt and pepper, and blend or stir until well mixed.

4.) Serve over pasta and enjoy!

Read the review here

I used cashews in place of the traditional pine nuts just to see how it would affect the taste. Of course, most of us have had pesto with pine nuts and while it’s certainly delightful, I’m always looking to put a special twist on things! And this one certainly delivered! I also used cashews that were salted, which gave a nice contrast to the sweetness of the basil. And, you want to talk about super easy sauces? This is one of the easiest sauces I’ve ever made for pasta! I’ll definitely make it again. But, I wonder what other kind of herb I could use in place of basil….

4 cups chicken broth $1.99
1 1/2 ounces (about 5 or 6) porcini mushrooms $2.15
3 tablespoons butter $0.18
1 medium onion, diced $0.47
1 1/2 cups Arborio rice $0.42
1/2 cup dry white wine $2.29
1/2 cup grated Parmesan $1.50
3/4 cup Gorgonzola, crumbled $2.61
1/4 cup chopped fresh chives (or 2 teaspoons dried) $2.20
1/2 teaspoon Kosher salt $0.01
1/4 teaspoon freshly ground black pepper $0.01

Total Cost   $13.83

1.) In a medium saucepan, bring the stock to a boil over medium-high heat. Add the porcini mushrooms. Remove the pan from the heat and set aside for 30 minutes until the mushrooms are tender. Using a slotted spoon, remove the mushrooms and set aside.

2.) Reheat the stock to a low simmer and keep warm over low heat.

3.) In a large, heavy saucepan melt 2 tablespoons of the butter over medium-high heat. Add the onion and mushrooms and cook until the onions are tender but not brown, about 3 minutes. Add the rice and stir to coat with butter. Add the wine and simmer until the wine has almost evaporated, about 3 minutes.

4.) Add 1/2 cup of warm stock and stir until almost completely absorbed, about 2 minutes. Continue with remaining stock, adding 1/2 cup at a time, and allowing each addition to be completely absorbed, until the rice is tender to the bite and the mixture is creamy, about 20 to 25 minutes.

5.) Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, chives, salt, and pepper, and transfer to a serving bowl.

6.) Serve and enjoy!

Read the review here