Mushroom Herb Gravy
Mushroom Herb Gravy
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This sounds like a really good gravy. On my to cook list for sure, along with a lot of mashed potatoes 😉
Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Mushroom Herb Gravy
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This sounds like a really good gravy. On my to cook list for sure, along with a lot of mashed potatoes 😉
Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Wash the mushrooms, if using Shiitake remove stems, and thinly slice. Set aside.
  2. Heat a large non stick pan on medium heat and add the butter and garlic. Cook the garlic until fragrant, maybe 1 or 2 minutes but do not let the garlic or butter brown.
  3. Now add the mushrooms and cook until nicely browned and any water they released has cooked off.
  4. Reduce heat to low or medium low and add the flour, continue to cooking, stirring often until the flour turns golden brown.
  5. Whisk in the stock and whisk until all the flour has dissolved into the stock, then add the thyme, sage, season with black pepper as desired. Increase the temp to medium, as the gravy starts to simmer, it will thicken. Taste and adjust salt and pepper as desired, the salt will depend on the type of stock or broth you used.
  6. Allow the gravy to simmer for 5 to 7 minutes to reach your desired thickness, and keep in mind, the gravy will also thicken as it cools.
  7. Serve over mashed potatoes.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Kidney Bean Salad
Kidney Bean Salad
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This sounds really good, on my to make list soon!
Servings Prep Time
4 servings as a side 10 minutes
Servings Prep Time
4 servings as a side 10 minutes
Kidney Bean Salad
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This sounds really good, on my to make list soon!
Servings Prep Time
4 servings as a side 10 minutes
Servings Prep Time
4 servings as a side 10 minutes
Ingredients
For the Salad
For the Dressing
Servings: servings as a side
Instructions
  1. Add all the salad ingredients to a large mixing bowl and toss together.
  2. In a small bowl, add the dressing ingredients and whisk, taste and adjust as needed.
  3. Pour dressing over the salad and toss to coat. Place in the fridge for a few hours, serve as a side dish. This can be stored in the fridge for up to 5 days.
Recipe Notes

Low cost.

Shortcut: Kidney Beans (Pressure Cooker).

Variants: 1. Add halved cherry tomatoes. 2. Use black beans in place of red kidney beans.

Adapted from an internet recipe.

Spinach Rice
Spinach Rice
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This is from a friend and sounds wonderful. I am not a fan of plain white rice, I like seasoned type rice dishes and this one seems to fit the bill perfectly. On my to cook list and I will give more information on quantities used.
Servings Prep Time
2 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
10 minutes
Spinach Rice
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This is from a friend and sounds wonderful. I am not a fan of plain white rice, I like seasoned type rice dishes and this one seems to fit the bill perfectly. On my to cook list and I will give more information on quantities used.
Servings Prep Time
2 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Place everything in a non stick pan and mix to combine, cook the egg, and heat everything through. Serve as a side.
Recipe Notes

Low cost.

Variant: 1. Use yellow rice in place of plain white rice.

Recipe and variant provided by a friend, Kela Daigre Gray, and her recipe is here.
United States.

Fridge Bread & Butter Pickles
Fridge Bread & Butter Pickles
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I love bread and butter pickles and when I was growing up, my Mom and Grandmother made them a lot during the summer months. I just found this recipe and I will be trying it soon! This is NOT a canning recipe and is NOT recommended to can this, this is a make and place in the fridge recipe.
Servings Prep Time
1 quart 3 hours
Cook Time Passive Time
5 minutes 24 hours
Servings Prep Time
1 quart 3 hours
Cook Time Passive Time
5 minutes 24 hours
Fridge Bread & Butter Pickles
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I love bread and butter pickles and when I was growing up, my Mom and Grandmother made them a lot during the summer months. I just found this recipe and I will be trying it soon! This is NOT a canning recipe and is NOT recommended to can this, this is a make and place in the fridge recipe.
Servings Prep Time
1 quart 3 hours
Cook Time Passive Time
5 minutes 24 hours
Servings Prep Time
1 quart 3 hours
Cook Time Passive Time
5 minutes 24 hours
Ingredients
Servings: quart
Instructions
  1. In a large shallow bowl, add the cucumber slices and salt and mix together. Cover and place in the fridge for 1 1/2 hours.
  2. When the cucumbers are ready, add to a colander and rinse well. Drain the cucumbers well, there you just removed excess moisture from the cucumber slices to provide a good crisp cucumber slice. Add the drained cucumbers to a heat proof bowl this time, or to a quart jar.
  3. Add the sliced onion to the cucumbers and toss to mix together. Set aside.
  4. In a medium sauce pan, add the vinegars, sugars, mustard and celery seeds, and finally the turmeric. Stir together then and bring mixture to a simmer on medium heat. Stir until the sugars are dissolved.
  5. Pour the hot mixture over the cucumber and onion mixture, let set at room temp for 1 hour to cool, then cover and place in the fridge for 24 hours.
  6. The bread and butter pickles and ready to be eaten. Can be stored in the fridge for up to 1 month as long as they are covered airtight.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Sliced Baked Potatoes
Sliced Baked Potatoes
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I like potatoes cooked many ways, this certainly sounds good. On my to cook list. Low number of ingredients, always a plus as well. No quantities are stated, this is a make with what you have on hand or need recipe, just adjust the ingredients to your needs. Link to the shortcut is listed in the Recipe Notes section.
Prep Time
5 minutes
Cook Time
30-40 minutes
Prep Time
5 minutes
Cook Time
30-40 minutes
Sliced Baked Potatoes
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I like potatoes cooked many ways, this certainly sounds good. On my to cook list. Low number of ingredients, always a plus as well. No quantities are stated, this is a make with what you have on hand or need recipe, just adjust the ingredients to your needs. Link to the shortcut is listed in the Recipe Notes section.
Prep Time
5 minutes
Cook Time
30-40 minutes
Prep Time
5 minutes
Cook Time
30-40 minutes
Ingredients
Servings:
Instructions
  1. Preheat your oven to 200 C (400 F), line a baking sheet with parchment paper.
  2. Brush both sides of the potato slice with melted butter and bake for 30 to 40 minutes, flip them half way through, until lightly browned on each side.
  3. When the potatoes are browned, top with the bacon, spring onion, and cheese.
  4. Return the to the oven and bake until the cheese is melted, keep an eye on them!
  5. Remove from your oven and spoon into a serving dish, add a few spoons of sour cream and serve. Have sour cream available on the side as well. Enjoy.
Recipe Notes

Low cost.

Shortcut: Sour Cream.

Provided courtesy of good friend, Stephen Connell.
United States.

Forget the Rice Cooker Rice
Forget the Rice Cooker Rice
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This is from a good American friend, Brian, who lives in northeastern Thailand, and he makes this often. This has a twist to it, flavored with star anise and cardamom. On my to cook list.
Servings Prep Time
4-6 servings 2 minutes
Cook Time
8-10 minutes
Servings Prep Time
4-6 servings 2 minutes
Cook Time
8-10 minutes
Forget the Rice Cooker Rice
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This is from a good American friend, Brian, who lives in northeastern Thailand, and he makes this often. This has a twist to it, flavored with star anise and cardamom. On my to cook list.
Servings Prep Time
4-6 servings 2 minutes
Cook Time
8-10 minutes
Servings Prep Time
4-6 servings 2 minutes
Cook Time
8-10 minutes
Ingredients
Servings: servings
Instructions
  1. For the cardamom pods, you can use fresh, dried, or even ground. Fresh would be preferred, If using dry, soak the, for at least an hour before use. For ground cardamom, use 1/8 teaspoon. You can also use 1/8 teaspoon of cinnamon in place of cardamom.
  2. Place everything in a pot and bring to a boil, reduce heat to a simmer and cook for 8 to 10 minutes.
  3. Fluff with a fork and serve as a side with any Asian dishes.
Recipe Notes

Low cost.

Provided by good friend, Brian Colligan.
Thailand.

Thai Fish Cakes
Thai Fish Cakes
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This comes from a good friend and sounds delicious. You can prepare the fish two ways, 1. with a food processor, or 2. with a meat grinder and your hands, I will use the second way. On my to cook list.
Prep Time
10 minutes
Cook Time Passive Time
6 minutes 30 minutes
Prep Time
10 minutes
Cook Time Passive Time
6 minutes 30 minutes
Thai Fish Cakes
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This comes from a good friend and sounds delicious. You can prepare the fish two ways, 1. with a food processor, or 2. with a meat grinder and your hands, I will use the second way. On my to cook list.
Prep Time
10 minutes
Cook Time Passive Time
6 minutes 30 minutes
Prep Time
10 minutes
Cook Time Passive Time
6 minutes 30 minutes
Ingredients
Servings:
Instructions
For Food Processor Use
  1. Put the fish in your food processor and process until coarsely chopped, then add the curry paste, egg, sugar, salt, and corn starch and process until well blended. Stir in the beans, cilantro, and kaffir lime leaves (if using those).
For Meat Grinder & Hands Use
  1. Run the fish through your meat grinder using the coarse plate (the wagon wheel). With the ground fish in a mixing bowl, add the curry paste, egg, sugar, salt, and corn starch and mix with your hands to completely mix everything together. Stir in the beans, cilantro, and kaffir lime leaves (if using those).
Continuing On...
  1. Cover the bowl with plastic wrap and place in the fridge for 30 minutes.
  2. After 30 minutes have passed, get the bowl and shape fish mixture in balls then flatten to make the fish cakes.
  3. Heat the oil in a non stick pan, when the oil is hot, add the fish cakes (in batches) and cook for about 3 minutes on each side or until golden brown.
  4. Garnish with lime wedges. Serve as a side with any Thai main dish, such as a curry over rice.
Recipe Notes

Low cost.

Recipe and photo provided by good friend, Khanthary Singnhoth, and her recipe is here.
United States.

Old Fashioned Onion Rings
Old Fashioned Onion Rings
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Rating: 5
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Sounds delicious, I made these on 22 Feb 2018 and they are perfect. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
3 servings 15 minutes
Cook Time
3 minutes
Servings Prep Time
3 servings 15 minutes
Cook Time
3 minutes
Old Fashioned Onion Rings
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Rating: 5
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Sounds delicious, I made these on 22 Feb 2018 and they are perfect. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
3 servings 15 minutes
Cook Time
3 minutes
Servings Prep Time
3 servings 15 minutes
Cook Time
3 minutes
Ingredients
Servings: servings
Instructions
  1. Slice the onion into 1/4 inch slices, then separate into rings and set them aside.
  2. In a gallon size zip lock bag, add the flour, salt, and baking powder, zip closed and shake to mix. Add some onion rings, zip closed and shake to coat the rings, remove and set the coated rings aside, repeat with the remaining onion rings.
  3. Once all the rings are coated with flour, add the egg and milk to the zip lock bag, close and squish that up with your fingers. Add some rings, lock the bag and squish around to coat, remove to a wire rack over foil to drip. Repeat for the remaining rings.
  4. While waiting for the rings to drip, go ahead and heat a large deep pan with oil or a deep fryer with oil, heat to 180 C (350 F), and add the bread crumbs to a shallow bowl.
  5. While the oil is heating, place a few rings on the breadcrumbs and coat well, tap off excess, and set aside. Repeat with the remaining rings.
  6. When the oil is hot, add a few rings at a time and fry for 2 to 3 minutes or until golden brown, remove to paper towels to drain and continue with the rest of the rings. Rings just went in during this photo.
  7. Serve and enjoy.
Recipe Notes

Low cost.

Shortcut: Breadcrumbs.

Adapted from an internet recipe.

Roasted Cauliflower
Roasted Cauliflower
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This sounds extremely good, the head is baked whole, not in pieces like other recipes. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings as a side 20 minutes
Cook Time
60 minutes
Servings Prep Time
4-6 servings as a side 20 minutes
Cook Time
60 minutes
Roasted Cauliflower
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This sounds extremely good, the head is baked whole, not in pieces like other recipes. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings as a side 20 minutes
Cook Time
60 minutes
Servings Prep Time
4-6 servings as a side 20 minutes
Cook Time
60 minutes
Ingredients
Servings: servings as a side
Instructions
  1. Preheat your oven to 200 C (400 F).
  2. Trim the leaves and stem so the cauliflower sits upright when placed stem down. Wrap in aluminum foil and bake for 30 minutes. Remove from oven, leaving the oven on, and remove from the foil and allow to cool for 15 minutes.
  3. Whisk together the olive oil, mustard, cheese, parsley, pepper, and garlic powder in a bowl. If using unseasoned breadcrumbs, add a pinch of salt as well.
  4. Place the cauliflower on a baking sheet lined with parchment paper, rub the mixture all over the surface of the cauliflower then sprinkle with the breadcrumbs.
  5. Return to the oven and bake for another 30 minutes or until the breadcrumbs are golden brown.
  6. Remove from the oven and slice like a pie to serve.
Recipe Notes

Low cost.

Shortcut: Breadcrumbs.

Adapted from an internet recipe.

Cinnamon Roll Bread
Cinnamon Roll Bread
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Rating: 5
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Excellent flavor! And is a no yeast recipe. I made this on 31 Jan 2018, perfect.
Servings Prep Time
1 loaf 15 minutes
Cook Time
45-55 minutes
Servings Prep Time
1 loaf 15 minutes
Cook Time
45-55 minutes
Cinnamon Roll Bread
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Rating: 5
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Excellent flavor! And is a no yeast recipe. I made this on 31 Jan 2018, perfect.
Servings Prep Time
1 loaf 15 minutes
Cook Time
45-55 minutes
Servings Prep Time
1 loaf 15 minutes
Cook Time
45-55 minutes
Ingredients
For the Bread
For the Topping
For the Glaze
Servings: loaf
Instructions
  1. Preheat your oven to 180 C (350 F) and lightly butter a bread pan.
  2. In a large mixing bowl, mix together the Bread dry ingredients. In a small bowl, mix together the Bread wet ingredients.
  3. Pour the wet into the dry and mix with a heavy spoon, no need for an electric mixer, easily done with a spoon.
  4. Pour the batter into the prepared bread pan.
  5. In a small bowl, mix together the Topping ingredients. Use a spoon to sprinkle the mixture over the bread batter.
  6. Use a knife to make swirls through the batter to mix it in, about 1/3 deep into the batter.
  7. Bake for 45 to 50 minutes, use the toothpick method to check for done. Insert a toothpick in the center and when it comes out clean, the bread is done.
  8. When the bread is done, remove from the oven, let cool for 15 minutes, then roll out of the pan to a rack to cool completely.
  9. While the bread is cooling, make the glaze using the powdered sugar and adding just a teaspoon of milk at a time to obtain the consistency you prefer.
  10. When the bread is completely cooled, pour the glaze over the top.
  11. Slice, serve, and enjoy.
Recipe Notes

Low cost.

Variant: 1. Add chopped walnuts and or raisins to taste to the batter before pouring into the bread pan, maybe some chopped walnuts on the top after you swirl in the topping.

Adapted from an internet recipe.

Variant provided by Sheila Olson.
United States.