Old Fashioned Onion Rings
Old Fashioned Onion Rings
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Sounds delicious, on my to cook list and soon. 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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Sounds delicious, on my to cook list and soon. 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, sip 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, mix 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, and there is more dripping, 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.
  7. Serve.
Recipe Notes

Low cost.

Shortcut: Breadcrumbs.

Adapted from an internet recipe.

Carrots (Pressure Cooker)
Carrots (Pressure Cooker)
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Since buying my stove top (old school) pressure cooker, I am using it often for flavorful mains and side dishes. A pressure cooker keeps the flavor in the foods you are cooking and does it in less time as well. This was a spur of the moment side dish I put together to use up some carrots in the fridge and to make a healthy side dish as well. Follow your pressure cooker safety instructions.
Servings Prep Time
4 servings 5 minutes
Cook Time
2 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
2 minutes
Carrots (Pressure Cooker)
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Since buying my stove top (old school) pressure cooker, I am using it often for flavorful mains and side dishes. A pressure cooker keeps the flavor in the foods you are cooking and does it in less time as well. This was a spur of the moment side dish I put together to use up some carrots in the fridge and to make a healthy side dish as well. Follow your pressure cooker safety instructions.
Servings Prep Time
4 servings 5 minutes
Cook Time
2 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
2 minutes
Ingredients
Servings: servings
Instructions
  1. Add the chicken stock to the pressure cooker.
  2. Wash and slice the carrots about 1/4 to 1/2 inch thick, you can peel them first if you like. Place in the pressure cooker. Sprinkle some black pepper in as desired.
  3. Cover and lock lid, turn heat to high to bring the pressure up to lock the lid and the jiggler starts moving and pressure is escaping, then turn the heat down to maintain movement on the jiggler. Start your time for 2 minutes.
  4. When 2 minutes have passed, turn off heat and move the cooker to an unused burner for a natural release of pressure, about 5-10 minutes. then open the lid when the pressure has released.
  5. Serve as a side with any dish.
Recipe Notes

Low cost.

Adapted from using pressure cooker times on the internet.

Spätzle
Spätzle
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This is a German dish, sort of a mix between a soft egg noodle and a dumpling, cooked in simmering water or stock then fried. Commonly served with a meaty stew or gravy.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
2-5 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
2-5 minutes
Spätzle
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This is a German dish, sort of a mix between a soft egg noodle and a dumpling, cooked in simmering water or stock then fried. Commonly served with a meaty stew or gravy.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
2-5 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
2-5 minutes
Ingredients
Special Item - not required, but helps
Servings: servings
Instructions
  1. In a large mixing bowl, add the flour, salt, pepper, and nutmeg and whisk to combine.
  2. Beat the eggs. Add half the eggs and half of the milk to the flour mixture and mix, then add the remaining eggs and milk, and mix until smooth.
  3. Fill a medium sized pot half full with water or even chicken stock, Heat to simmering.
  4. Using a spätzle maker, place over the pot and add dough to the hopper and slide back and forth to allow the dough to fall through the holes into the simmering water, don't overcrowd the pot. (If you do not have one, you can use a flat grater with large holes or even a large holed sieve and use a rubber spatula to press the dough through).
  5. Let the spätzle cook until it floats to the top of the water, use a large slotted spoon to remove and place them in ice water to cool them and then place in a colander to drain. Repeat with remaining dough.
  6. Once all the dough is cooked in the water, heat a large non stick skillet 2 or 3 tablespoons of butter, add the spätzle and fry, turning often, until starting to crisp up.
  7. Serve as a side with a meaty dish.
Recipe Notes

Low cost.

Variants: 1. Fry in bacon fat and 5-6 slices of chopped bacon. 2. Fry some onion and garlic until soft and the onion is softened, add the spätzle and mix in, then add 1-2 cups Swiss cheese, there, you just made Käsespätzle, the German version of mac and cheese.

Adapted from an internet recipe.

Cream of Carrot Soup
Cream of Carrot Soup
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This original recipe comes from a good friend, and it sounds delicious. On my to cook list for sure.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 5 minutes
Cook Time
20-30 minutes
Cream of Carrot Soup
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This original recipe comes from a good friend, and it sounds delicious. On my to cook list for sure.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 5 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Add the stock to large pot and add the carrots, bring to a simmer for 20 to 30 minutes.
  2. When the carrots are good and tender, use an immersion blender to blend up the carrots, or as I will do, use a potato masher for a good work out 😉
  3. Then stir in the cream, salt, pepper, garlic powder, and the cheese and simmer to melt in the cheese.
  4. When the cheese is melted in fully, serve and garnish with fresh grated or shredded Parmesan.
Recipe Notes

Low cost.

Original recipe, and photo, provided courtesy of good friend, Mary Weinberger. Original recipe is here.
United States.

Kidney Beans (Pressure Cooker)
Kidney Beans (Pressure Cooker)
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Rating: 5
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I use a lot of dry beans as canned is just expensive compared to what you get. 500 grams of dry beans cooked, makes a lot of canned beans for sure. And dry beans are so cheap. And since I recently bought a stove top pressure cooker, I decided to cook my kidney beans in that and this is a guide for me regarding the time needed. Follow your pressure cooker safety instructions at all times.
Prep Time
6 hours
Cook Time
8 minutes
Prep Time
6 hours
Cook Time
8 minutes
Kidney Beans (Pressure Cooker)
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Rating: 5
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I use a lot of dry beans as canned is just expensive compared to what you get. 500 grams of dry beans cooked, makes a lot of canned beans for sure. And dry beans are so cheap. And since I recently bought a stove top pressure cooker, I decided to cook my kidney beans in that and this is a guide for me regarding the time needed. Follow your pressure cooker safety instructions at all times.
Prep Time
6 hours
Cook Time
8 minutes
Prep Time
6 hours
Cook Time
8 minutes
Ingredients
Servings:
Instructions
  1. Rinse the kidney beans and remove and bad ones and any debris, place in a large bowl and cover with 2 inches of water. Add 2 tablespoons of salt and stir that in. Cover the bowl and let that sit for 6 to 8 hours. (These look a bit wrinkly, as I took the photo about an hour after I put them in the water.)
  2. After 6 to 8 hours, drain and rinse the beans and place in your pressure cooker. Add 9 cups of water and 1 teaspoon of salt. Add the 2 tablespoons of cooking oil, this keeps the beans from foaming so do not skip this step.
  3. Place the lid on the pot and bring the heat up to high. When the jiggler starts moving and releasing steam, start timing this and turn the heat down to just maintain the jiggler moving and steam releasing.
  4. The time to cook these is 8 minutes. At 8 minutes, turn off the heat and move the pressure cooker to an unused burner and allow a natural release of pressure. When the pressure is released, open the lid, use beans as needed in other recipes.
  5. Drained and ready for use in a recipe. (I will be making a pot of chili with these.)
Recipe Notes

Low cost.

Adapted from an internet recipe / pressure cooker guidelines.

Mushroom & Garlic Rolls (Bread Machine)
Mushroom & Garlic Rolls (Bread Machine)
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These sound really good, on my to cook list. I have rewrote this to use a bread machine for the mixing and kneeding. This recipe involves a bread machine, some sauteing, and the rolls will be baked in your oven.
Servings Prep Time
10 rolls 1 hour or so
Cook Time
20 minutes
Servings Prep Time
10 rolls 1 hour or so
Cook Time
20 minutes
Mushroom & Garlic Rolls (Bread Machine)
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These sound really good, on my to cook list. I have rewrote this to use a bread machine for the mixing and kneeding. This recipe involves a bread machine, some sauteing, and the rolls will be baked in your oven.
Servings Prep Time
10 rolls 1 hour or so
Cook Time
20 minutes
Servings Prep Time
10 rolls 1 hour or so
Cook Time
20 minutes
Ingredients
For the Rolls
For the Filling
Servings: rolls
Instructions
  1. Place the Roll ingredients into your bread machine in the order listed, set the bread machine to Dough setting and let it run through the cycle.
  2. While the dough is getting worked over by the bread machine, heat a pan on medium heat with a splash of olive oil. When the pan is hot, add the mushrooms and about 1/3 of the garlic. Saute for about 10 minutes to evaporate the moisture released and to brown them up a bit.
  3. Remove the mushrooms to a mixing bowl and mix in the remaining garlic. Let this sit to cool. When the mushrooms are cooled, mix in the parsley, butter, and season to taste with salt and pepper.
  4. When the dough cycle is complete, turn out the dough to a flowered surface and punch it down to release any air. Flour a rolling pin and roll out the dough to about 12 inches (30 cm) by 4 inches (10 cm), smallest side towards you. Trim the edges to make it roughly straight lines, not looking for perfection here, just straighten up shorter ends.
  5. Take the mushroom mixture and spread onto to the dough. cut the dough horizontally into 10 strips (you are going to make short strips, not long ones). Each strip should be about 3/4 to 1 inch wide (2-3 cm).
  6. Roll each strip and place on its side in a baking dish.
  7. Cover the dish with a towel and let it proof for about 20 minutes. Preheat your oven to 200 C (400 F).
  8. Remove the towel and bake for 20 minutes. Remove from the oven and with a brush, use the butter in the bottom of the pan and brush the tops of the rolls. If no butter is left, just melt 1-2 tablespoons and use that.
  9. Serve as a snack or a side.
Recipe Notes

Low cost.

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.

Tuna & Rice
Tuna & Rice
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This recipe has me interested, I will write this using fresh tuna and cooked mainly in a rice cooker, no need to cook the rice the stove top way. You will use your rice cooker primarily for this dish.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Tuna & Rice
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This recipe has me interested, I will write this using fresh tuna and cooked mainly in a rice cooker, no need to cook the rice the stove top way. You will use your rice cooker primarily for this dish.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat the oil in a large pan and add the onion and saute for about 3 minutes until it is soft and translucent.
  2. Add the rice and stir to coat with oil and the rice grains are glassy, about 1 minute.
  3. Pour the contents of the pan into your rice cooker. Add the chicken stock and turn the cooker on and let it runs the full cycle.
  4. About 10 minutes into the cook cycle, fold in the peas and corn then cover again and continue to cook to complete the cook cycle.
  5. Drain the tuna, this can be canned or fresh cooked, and flake with a fork. Fold in the tuna and parsley into the rice, cover and let sit for 5 minutes on Warm setting on the rice cooker.
  6. Serve, this can be a hearty side dish or a main meal.
Recipe Notes

Low cost.

Shortcut: Fresh Tuna.

Adapted from an internet recipe.

Microwave Baked Potatoes
Microwave Baked Potatoes
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I have not done this yet, but will soon. When I was growing up, we had a wood stove we cooked on, and it had an oven, I used to make the baked potatoes but inserted a large nail (very clean) into the potato, theory is that when the nail heats up it cooks the inside of the potato faster, seemed to work. This is on my to make list and soon. This is based on one potato per serving as a side.
Servings Prep Time
1 serving as a side 2 minutes
Cook Time
11 minutes
Servings Prep Time
1 serving as a side 2 minutes
Cook Time
11 minutes
Microwave Baked Potatoes
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I have not done this yet, but will soon. When I was growing up, we had a wood stove we cooked on, and it had an oven, I used to make the baked potatoes but inserted a large nail (very clean) into the potato, theory is that when the nail heats up it cooks the inside of the potato faster, seemed to work. This is on my to make list and soon. This is based on one potato per serving as a side.
Servings Prep Time
1 serving as a side 2 minutes
Cook Time
11 minutes
Servings Prep Time
1 serving as a side 2 minutes
Cook Time
11 minutes
Ingredients
Servings: serving as a side
Instructions
  1. Wash potato well to remove any dirt and grit, prick with a fork several times and place on a plate.
  2. Place in the microwave and 'nuke' the potato for 5 minutes on High power. Turn potato over and 'nuke' for another 5 minutes.
  3. Remove potato, cut nearly in half and spread apart, season with salt and pepper to your liking, mash just a bit with a fork, add the butter and 2 tablespoons of the cheese.
  4. Nuke again on High setting for 1 minute. Remove from the microwave and top with remaining cheese and sour cream to your liking, garnish with chopped chives or spring onion if desired.
Recipe Notes

Low cost.

Shortcut: Sour Cream.

Adapted from an internet recipe.

Fresh Long Beans (Pressure Cooker)
Fresh Long Beans (Pressure Cooker)
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When I say long beans, I mean green beans, taste the same, can be a bit tough depending how old/long they are, and can be 1 to 3 feet long. Highly recommended by a good friend to cook these in a pressure cooker for some amazing beans, and they are! I made these on 7 Feb 2018, and this will be the only way I prepare them from now on Follow all safety requirements for your pressure cooker.
Servings Prep Time
6 servings as a side 5 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings as a side 5 minutes
Cook Time
20 minutes
Fresh Long Beans (Pressure Cooker)
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Votes: 1
Rating: 5
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When I say long beans, I mean green beans, taste the same, can be a bit tough depending how old/long they are, and can be 1 to 3 feet long. Highly recommended by a good friend to cook these in a pressure cooker for some amazing beans, and they are! I made these on 7 Feb 2018, and this will be the only way I prepare them from now on Follow all safety requirements for your pressure cooker.
Servings Prep Time
6 servings as a side 5 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings as a side 5 minutes
Cook Time
20 minutes
Ingredients
Servings: servings as a side
Instructions
  1. For viewers in Asia, these are common in stores and markets, for viewers in the US and Canada, you may be able to find these at Asian markets. The longest beans in these two bundles is 21 inches. I only used 12 beans in this recipe, so 12 is a good number for 4 to 6 servings as a side dish.
  2. Place everything into your slow cooker and give it a stir to mix everything up.
  3. Place on and lock the lid, heat over high heat to bring cooker up to pressure, then reduce heat to maintain full pressure. Once at full pressure and the jiggler is making noise and moving, start counting for 3 to 4 minutes (even 5 minutes if you like really soft green beans).
  4. When the time is up, turn off and move the cooker to an unused burner to cool for a natural release of pressure, about 10-15 minutes.
  5. When it is safe with your pressure indicating zero pressure, remove the lid, drain the beans, put beans in a serving bowl, serve as a side dish.
  6. Served as a side dish with fish.
Recipe Notes

Low cost.

Variant: 1. Add some pork, beef, or chicken broth powder to the beans, about 1/2 tablespoon, excellent flavor.

Adapted from an internet recipe.

Variant provided by good friend, Mike Neck.
Thailand.