Kate's Cuisine

Mar 14 2015

Stuffed Onions

Stuffed Onions

Stuffed onions are really no different than stuffed peppers, but they are smaller which could be handy when you’re in need of an appetizer. The stuffing I used for these was also quite different than what I use for stuffed peppers, making them a great vehicle for some leftover flank steak I needed to use up.

4 large onions, peeled $1.88
2 tablespoons olive oil $0.06
3 cloves garlic, minced $0.03
2 tablespoons ginger, minced $0.30
1 1/2 teaspoons garam masala $0.49
1 teaspoon cumin $0.25
1 pound cooked leftover flank steak, diced $7.85
2 cups fresh spinach, stemmed and roughly chopped $1.49
1 cup feta, crumbled, divided $1.33
Juice of one lemon $0.33
Salt $0.01
Pepper $0.01

Total cost $14.03
Cost per serving $3.51

1.) Cut the tops off the onions (just the tops, not the root ends, as that will help keep them in tact). Bring a large pot of water to a boil, season with a tablespoon of salt, and gently drop in the onions. Lower heat slightly and simmer the onions for 25 minutes. When onions are finished cooking, remove them from the water with a slotted spoon or tongs and transfer to a plate. Set aside to cool slightly.

2.) Preheat the oven to 400 degrees Fahrenheit.

3.) Once the onions have cooled slightly, cut off the root ends so that they can sit upright on a baking sheet. Then cut each onion in half and gently remove three or four of the inside layers, leaving a shell that’s about 1/2″ thick. If you pinch the end a bit, several of the layers should come loose and just pop right into your hand. Roughly chop approximately 1 cup of the layers that you’ve removed and discard the rest, or save for another use.

4.) Heat the oil in a large skillet over medium-high heat. Add the garlic and ginger and cook, stirring, until lightly browned, about 1 1/2 minutes. Add the garam masala and cumin and continue cooking, stirring, until fragrant, about 30 seconds. Add the chopped onion, flank steak and spinach and cook, stirring frequently, just until the spinach is wilted.

5.) Take the skillet off the heat and add the lemon juice and 1/2 cup of crumbled feta.

6.) Spoon the meat and spinach mixture into each onion half, mounding it on top slightly. Use the remaining 1/2 cup of feta to sprinkle on top of the meat.

7.) Place the onions into the preheated oven and bake for about 15 minutes, until the onions are completely heated through and the feta has just started to brown.

8.) Serve and enjoy!

Mar 13 2015

French Onion Soup

French Onion Soup

French onion soup is not like other soups. You can’t just throw a whole bunch of odds and ends into a pot, let them simmer for an hour or so, and then be left with a wonderful piping hot bowl of soup. Unfortunately, making this restaurant classic will take a bit more of your undivided attention, if not time (the soup should still come together in about an hour). There are two key things to remember when making French onion soup: the stock needs to be the best of the best, and your onions need to be carmalized. If you feel like your stock is sub-par, adding a beef bouillon cube can help; and don’t crank up the heat when cooking the onions. While you do want them to be caramel brown and tender, it will take at least 40 minutes for that to develop. Be patient. In the end, you’ll be happy that you were.

3 tablespoons butter $0.18
4 medium Vidalia onions, peeled and halved lengthwise, then thinly sliced $3.76
1 tablespoon vegetable oil $0.02
1 teaspoon kosher salt $0.01
1/2 teaspoon freshly ground pepper $0.01
1/2 teaspoon white sugar $0.01
1 1/2 cups dry white wine $3.75
6 cups beef broth $3.00
2 teaspoons sherry $0.85
4 tablespoons fresh thyme leaves $1.25
2 bay leaves $0.20
2 cups store-bought or homemade croutons, or one baguette sliced into 1/2″ slices $1.99
8 slices thickly cut Swiss cheese $3.84

Total cost $18.87
Cost per serving $4.71

1.) In a large Dutch oven, melt 3 tablespoons of butter over medium heat. Add the oil and onions and cook until onions are softened, about 15 minutes, stirring occasionally. Add the salt, pepper and sugar and continue to cook, stirring regularly, until onions are deeply golden brown and carmalized, about 35 to 45 minutes more. Be sure to turn the heat down slightly if the onions start to brown too quickly.

2.) Add wine and raise to heat to high. Boil until almost all of the liquid has been reduced, 8 to 10 minutes.

3.) Add broth, sherry, thyme leaves and bay leaves to the pot. Bring to a boil then cover and reduce heat. Simmer for 20 to 30 minutes to let the flavours really develop. Taste, and adjust seasoning if necessary.

4.) Preheat the broiler and position the oven rack four inches below.

5.) Ladle the soup into four 16-ounce ramekins or oven-safe bowls and top with croutons or baguette slices. Place two slices of cheese on top of each bowl so that they slightly overlap and hang over the edges of the bowl.

6.) Place the soup under the broiler and let broil for two minutes or so, until the cheese is melted and bubbly.

7.) Serve and enjoy!

Mar 12 2015

Mexican Casserole

Mexican Casserole

Well this certainly was an interesting dish to make. I’ve been building up to it for a few days on the site, giving you the Mexican White Cheese Sauce and Black Bean Puree you’ll need for it. But while it may look like it takes a lot of steps, and even more time, it’s something that was born one night when I came home from work and didn’t know what to make. I had leftover flank steak and some tortillas, and the rest just really fell into place as I looked through my cupboards and fridge. A word of advice? Use tortillas in your casseroles as much as you can. They turn soft and pasta-like and will make you happy.

8 flour tortillas $0.57
1 pound cooked leftover flank steak $7.85
1 onion, diced $0.47
1 green bell pepper, diced $0.71
1 cup frozen corn $0.50
1 tablespoon smoked paprika $0.50
1 tablespoon garlic powder $0.33
1 teaspoon ground coriander $0.16
2 tablespoons olive oil $0.06
Salt $0.01
Pepper $0.01
1 Mexican White Cheese Sauce recipe $8.88
1 Black Bean Puree recipe $2.80
1 cup Monterey Jack, shredded $1.25

Total cost $24.10
Cost per serving $3.01

1.) Preheat the oven to 400 degrees Fahrenheit and grease a 9″ x 13″ casserole dish.

2.) Lay all 8 tortillas out on a work surface and evenly spread the Black Bean Puree onto one side of each.

3.) Heat olive oil in a frying pan over medium heat. When hot add the onion and the green pepper and cook for about 2 minutes, until soft. Add the flank steak and cook for two more minutes. Add the smoked paprika, garlic powder, ground coriander, and a bit of salt and pepper. Stir and cook for another two minutes, just to cook out the spices some. Add the frozen corn, stir, and remove from heat.

4.) Spread a small amount of the Mexican White Sauce in the bottom of the prepared casserole dish. On top of the sauce place four of the tortillas, puree-side-up. On top of the puree place half of the meat and vegetable mixture and 1/2 of the remaining cheese sauce on top of the meat.

5.) On top of the cheese sauce, place four more tortillas, this time puree-side-down, so that it mixes into the sauce and meat mixture. Repeat the layers of meat and cheese sauce and place the remaining four tortillason top, puree-side-down.

6.) Sprinkle the Monterey Jack evenly over the top of the casserole and place in the preheated oven. Bake for 25-30 minutes until the cheese has melted and the entire thing is hot and bubbly throughout.

7.) Remove from oven after cooking time and let the casserole rest for at least 5 minutes before cutting into serving portions.

8.) Serve and enjoy!

Mar 08 2015

Mexican White Cheese Dip/Sauce

Mexican Cheese Sauce

This is a great sauce (or dip) that’s easy to make and is full of Mexican flavour. Queso fresco is traditionally used but there’s not usually a lot of that hanging around my supermarket. There is feta though, which acts as a great substitute for any recipe calling for queso fresco or queso blanco, and it works well in this recipe, too. I used this sauce in the Mexican casserole I’ve been promising (and that will be up tomorrow!) so I thinned it out a bit with some milk at the end. If you want to use it as a dip with pita or tortilla chips, just omit that step.

1 pound feta cheese, crumbled $6.49
1/2 cup milk, plus 1/2 cup $0.28
1 tablespoon butter $0.06
3 chipotle peppers, with some of the adobo sauce $0.99
2 teaspoons cumin $0.50
2 teaspoons garlic powder $0.26
2 teaspoons onion powder $0.30
Salt $0.01

Total cost $8.88

1.) Place cheese, milk and butter in a medium saucepan over low heat. Cook until cheese has softened, stirring frequently. Stir in chipotle peppers with adobo sauce, cumin, garlic powder, onion powder, and salt. Gradually add in milk until the sauce is a nice consistency. You can test this by dipping a spoon in and running your finger down the back of it. If a line forms and holds, the sauce is the perfect consistency. If the line immediately disappears, the sauce needs to be reduced a bit to thicken. Once the desired consistency is reached, taste and adjust seasoning if necessary, and heat through.

2.) Serve and enjoy!

Mar 07 2015

Black Bean Puree

Black Bean Puree

I love purees, but there’s something especially great about black bean puree. It may not look like much, but there is so much flavour packed into this little dish that, if you’re anything like me, will make it one of the best surprises you ever find in your kitchen. Once made the puree can be used as a spread, a side, a dip, or even as a garnish, splashed across a plate with your main sitting on top. I used it in a Mexican casserole, for which the recipe is coming soon.

1 can black beans, drained and rinsed $1.19
1 onion, roughly chopped $0.47
1 carrot, roughly chopped $0.17
1 stalk celery, roughly chopped $0.13
2 cloves garlic, smashed $0.02
1 jalapeno pepper, roughly chopped (you can use half if spice isn’t your thing) $0.30
1 teaspoon ground cumin $0.25
1/4 cup fresh cilantro $0.25
Salt $0.01
Pepper $0.01

Total cost $2.80
Cost per serving $0.35

1.) Place the black beans, onions, carrot, celery, garlic, and jalapeno pepper into a medium-sized saucepan and add just enough water to cover. Place over high heat and bring to a boil. Lower heat to medium and simmer for 20 – 30 minutes, until the vegetables are tender.

2.) Transfer the beans, vegetables, and water to a blender. Add cilantro and cumin, and puree, in batches, if necessary. If the mixture ever becomes too thick, simply add water (a little bit at a time) to thin it out. Season with salt and pepper, taste, and adjust seasoning if necessary.

3.) Serve and enjoy!

Mar 06 2015

Cream of Roasted Carrot Soup

Cream of Roasted Carrot Soup

When it falls on me to make the cream soup of the day at work, this is my favourite one to make. It started one day when there was little in the walk-in and I just didn’t really know what to do. Eyeing the 50-pound bag of carrots that we always have in there, I figured I could just roast a bunch off and then blend them up in a soup. You know what? The end result was pretty good, even without any stock or cream!

8 large carrots, peeled and roughly chopped $1.36
1 onion, diced $0.47
1 stalk celery, roughly chopped $0.20
3 cloves garlic, smashed $0.03
1 bunch thyme leaves $0.99
2 dried bay leaves $0.40
2 tablespoons olive oil, divided $0.06
4 – 6 cups water
Salt $0.01
Black pepper $0.01
White pepper $0.02

Total cost $3.55
Cost per serving $0.88

1.) Preheat the oven to 400 degrees Fahrenheit. Toss the chopped carrots with the 1 tablespoon of olive oil, salt, and a pinch of black pepper before placing them on a baking sheet or in a casserole dish. When the oven is at temperature, place the carrots in and roast for 30 – 40 minutes, until they are soft and just starting to brown. When done, remove from the oven and set aside.

2.) Heat the remaining tablespoon of olive oil over medium heat. When hot add the onions, celery, garlic, bunch of thyme, and bay leaves. Season lightly with salt, stir, and cook for about 5 minutes, just until the onions are soft and translucent. Add the carrots and stir.

3.) Fill the pot with enough water to just cover the carrots. Bring to a boil, then reduce heat to medium and simmer for 20 – 30 minutes.

4.) Remove the pot from the heat and remove the thyme and bay leaves. Transfer to a blender, in batches, and puree until smooth.

5.) If the soup has cooled down during the pureeing process, transfer it back to the pot and warm it over medium heat until hot. If the soup is still hot after pureeing, this step may not be necessary.

6.) Serve and enjoy!

Mar 05 2015

Rolled Pancakes with Apple Pie Filling

Rolled Pancakes

Well, this was my last week with The Recipe Encyclopedia that Chef Rob loaned me. As I flipped through it one last time I happened to come across this recipe for Rolled Pancakes. While many know that pancakes and I have a past, it really did seem like a twist of fate that I came across this particular recipe. Awhile ago, Rob had been telling me how he had made rolled pancakes before, and stuffed them with something very much like apple pie filling. So when I came across it in this book that he loaned me, well how could I not make them? The pancakes come from the book, while the filling comes from Rob’s idea and my execution of it.

For the pancakes:

1 cup all-purpose flour $0.14
Pinch of salt $0.01
1 egg $0.20
1 1/4 cups milk $0.35
1 tablespoon olive oil $0.03

For the filling:

4 Granny Smith apples, peeled and cubed $1.32
1 cup brown sugar $0.19
1/2 cup butter $0.44
1 tablespoon ground cinnamon $0.55
1 teaspoon ground nutmeg $0.33
1 tablespoon vanilla extract $0.66

Total cost $4.22
Cost per serving $1.06

1.) Sift the flour and the salt into a medium bowl and make a well in the centre. Add the egg and milk and whisk until smooth. Set mixture aside for 1 hour.

2.) Heat a frying pan over medium heat and add olive oil. Tilt pan to coat the surface of the pan and when hot, ladle in 1/2 cup of the pancake batter. Tilt the pan again to spread the batter out very thinly. Gently lift the edges with a knife and when golden, turn over and cook the other side. Transfer to a plate and repeat with remaining batter.

3.) When the pancakes are just about finished cooking, start making the apple pie filling. Place the 1/2 cup butter and brown sugar in a pan set over medium heat. Melt together, stirring frequently, for several minutes until the sauce is thick and bubbling. Add the vanilla extract, cinnamon and nutmeg and mix well before adding the peeled apples and tossing to coat.

4.) Place one pancake flat on a cutting board or flat surface and spoon approximately 2 tablespoons of the filling at one end. Start rolling the pancake over the filling, continuing until the entire pancake is rolled. Repeat with the remaining pancakes.

5.) Plate the pancakes and drizzle a bit more of the sauce and the filling on top before sprinkling with icing sugar.

6.) Serve and enjoy!

Page 30 of 150« First...1020...2829303132...405060...Last »