Pasta with Tomatoes & Anchovy Butter
Pasta with Tomatoes & Anchovy Butter
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Great sounding dish. I am looking forward to making this, on my to cook list for sure.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Pasta with Tomatoes & Anchovy Butter
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Great sounding dish. I am looking forward to making this, on my to cook list for sure.
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. Cook the pasta in a pot of boiling salted water until just tender. Reserve 1/2 cups of the pasta water then drain the pasta.
  2. While the pasta is cooking, heat the butter in a large non stick pan, when hot, add the anchovies and garlic. Cook and stir often, mashing up the anchovies, they dissolve into the butter, until the garlic is tender, about 4-5 minutes.
  3. Add the tomatoes and season with salt and pepper as desired, stir occasionally and cook down the tomatoes until they are falling apart, about 10 minutes or so.
  4. Add the pasta to the pan plus the reserved pasta water and toss with the tomatoes. Cook until the all the pasta is coated with the butter sauce and the pasta is heated through.
  5. Sprinkle in the herbs and mix together.
  6. Serve.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Oyster Mushroom Pasta
Oyster Mushroom Pasta
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Sounds like a delicious use oyster mushrooms. Common ingredients. On my to cook list.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Oyster Mushroom Pasta
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Sounds like a delicious use oyster mushrooms. Common ingredients. On my to cook list.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Prep the mushrooms by cutting off the root ends, give a quick rinse and squeeze out the excess water. Just use your fingers and pull the mushrooms into 2 to 3 pieces, and for any large pieces, go ahead and cut those in half.
  2. Cook the pasta in a pot of salted boiling water. Cook until just tender. Drain.
  3. While the pasta is cooking, melt the butter in a large non stick pan on medium heat. When the butter is melted, add the mushrooms. Cook and stir often until the mushrooms are good and wilted and starting to brown.
  4. Mix in the parsley and season to taste with salt and pepper. Cook to wilt the parsley, about 1 minute.
  5. Stir in the cream and bring to a boil, stirring until the sauce thickens.
  6. Pour the mushroom sauce into the pasta, and toss to mix together.
  7. Add the spring onion and cheese and mix together.
  8. Serve as a side dish with any meal. Enjoy.
Recipe Notes

Low cost.

Variants: 1. Use any long or short pasta you desire. 2. Use any type of mushrooms you desire.

Adapted from an internet recipe. 

Creamy Mushroom Pasta
Creamy Mushroom Pasta
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This is a simple and basic dish, made with what you have, how much of what you would like to use. Easily tailored to make this your own creation, or to change it each time you prepare it.
Prep Time
5 minutes
Cook Time
15-20 minutes
Prep Time
5 minutes
Cook Time
15-20 minutes
Creamy Mushroom Pasta
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This is a simple and basic dish, made with what you have, how much of what you would like to use. Easily tailored to make this your own creation, or to change it each time you prepare it.
Prep Time
5 minutes
Cook Time
15-20 minutes
Prep Time
5 minutes
Cook Time
15-20 minutes
Ingredients
Servings:
Instructions
  1. Melt the butter in a large non stick pan, about 2-4 tablespoons would be nice. When melted, add the sliced mushrooms and saute them until nicely browned.
  2. While the mushrooms are cooking, cook the pasta in a pot of boiling salted water. Cook until the pasta is just tender, then drain.
  3. When the mushrooms are browned, add the pasta and mix that in. Then add a big generous amount of Parmesan and mix that in.
  4. Plate, top with additional Parmesan as desired and some fresh chopped chives for garnish. Enjoy.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Fried Cabbage & Egg Noodles
Fried Cabbage & Egg Noodles
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This is German in origin, and is probably the reason fried cabbage is prevalent in the US, migrants bring their common dishes with them, then prepare them using ingredients from the local region. This is a simple dish with only four ingredients. On my to cook list.
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Fried Cabbage & Egg Noodles
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This is German in origin, and is probably the reason fried cabbage is prevalent in the US, migrants bring their common dishes with them, then prepare them using ingredients from the local region. This is a simple dish with only four ingredients. On my to cook list.
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Cook the pasta in a pot of boiling salted water until just tender, drain.
  2. While the pasta is cooking, melt the butter in a large non stick pan on low heat then add the cabbage and season with salt and pepper to taste, cover and cook the cabbage, turning often, until it starts to just turn brown.
  3. Add the pasta to the pan and toss with the cabbage to mix. Cook until the pasta starts to turn brown, maybe 5 minutes, turning and mixing often.
  4. Serve.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Pork Chops (Pressure Cooker)
Pork Chops (Pressure Cooker)
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Rating: 5
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This is a base recipe for tender pork chops using your pressure cooker. The time stated for at pressure is based on a stove top pressure cooker, if using an electric, add a minute or two to the time due to electric pressure cookers operate at a lower pressure. Follow you pressure cooker safety instructions at all times.
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Pork Chops (Pressure Cooker)
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Rating: 5
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This is a base recipe for tender pork chops using your pressure cooker. The time stated for at pressure is based on a stove top pressure cooker, if using an electric, add a minute or two to the time due to electric pressure cookers operate at a lower pressure. Follow you pressure cooker safety instructions at all times.
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Add the butter to your pressure cooker, keeping lid off for this part, and heat. when melted, add two pork chops to the cooker and season with salt and pepper as desired and brown the chops for about 2 minutes. (I was snap happy with the camera and took the photo before the salt and pepper.)
  2. Turn the chops over and brown the other side, season with salt and pepper as desired. Remove to a bowl and add more butter if needed. repeat with the two remaining chops.
  3. Add the vegetable stock and the first two chops to the cooker, place the lid on, add the weight (the jiggler) and turn heat to high. When the jiggler starts to vent pressure and starts moving, set your timer for 10 minutes and reduce heat to low or medium to keep the jiggler moving and venting pressure.
  4. When 10 minutes have passed, turn off heat and move the cooker to an unused burn and allow the cooker to release pressure naturally.
  5. When you have indication that the pressure cooker had no pressure inside, open the pressure cooker.
  6. Ready to plate. While the pressure cooking is working, or cooling down, make your side dishes. The 3 pots on the counter, left to right, chicken gravy, daikon, and mashed potatoes, which I cooked the potatoes in the pressure cooker right before making the chops, and mashed while the cooker was working.
  7. Served.
Recipe Notes

And like an idiot, I forget to get the price on the pork chops at Tesco, will update this once I go back up to the city.

Adapted from an internet recipe.

Fresh Pear Pie
Fresh Pear Pie
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This sounds very good and adding this for a good friend in Thailand. This recipe is for fresh pears, and making the crust yourself. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 20 minutes
Cook Time
40-50 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
40-50 minutes
Fresh Pear Pie
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This sounds very good and adding this for a good friend in Thailand. This recipe is for fresh pears, and making the crust yourself. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 20 minutes
Cook Time
40-50 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
40-50 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 230 C (450 F). Place a baking sheet on the bottom rack.
  2. Add the pear slices to a large mixing bowl. Mix together the sugar, flour, nutmeg, and lemon zest and sprinkle over the pears and toss to mix in.
  3. Roll out the first crusts and line a 9 inch pie dish, pour in the pear mixture.
  4. Roll out the second pie crust and place on top of the pie, flute the edge to your preference. Cut a few slits in the top crust.
  5. Beat the egg with a tablespoon of water, brush this on the top then sprinkle some sugar on the top (makes a nice and golden crust to give a sweet crunch).
  6. Place pie on the baking sheet and bake sheet for 10 minutes, then reduce the temp to 180 C (350 F) and bake for another 35 to 40 minutes, or until the crust is golden brown.
  7. Cool for several hours before serving. Serve with whipped topping or ice cream as desired.
Recipe Notes

I will say Fair cost per serving until I can locate fresh pears again.

Shortcut: Pie Crust.

Adapted from an internet recipe. 

Peanut Butter
Peanut Butter
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Peanuts, four other ingredients, and a blender is all you need to make peanut butter at home, and you control the amount of sugar you want to use.
Servings Prep Time
2 1/4 cups of peanut butter 5 minutes
Cook Time
20-30 minutes
Servings Prep Time
2 1/4 cups of peanut butter 5 minutes
Cook Time
20-30 minutes
Peanut Butter
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Peanuts, four other ingredients, and a blender is all you need to make peanut butter at home, and you control the amount of sugar you want to use.
Servings Prep Time
2 1/4 cups of peanut butter 5 minutes
Cook Time
20-30 minutes
Servings Prep Time
2 1/4 cups of peanut butter 5 minutes
Cook Time
20-30 minutes
Ingredients
Servings: cups of peanut butter
Instructions
  1. Preheat your oven 180 C (350 F). When hot, place the peanuts in a single layer on a baking sheet and bake for about 20 minutes, tossing them a few times and spreading back out to a single layer. Bake until they are golden brown. Set aside to cool.
  2. When the peanuts are cooled, add to a blender along with the cooking oil, butter, salt, and sugar that is dependent on your taste.
  3. Blend on high speed for about 3 minutes, pause several times to scrape the sides back in the mixer.
  4. When smooth, remove from the blender and place in a jar or air tight container and place in the fridge. This will stay fresh for 1-2 months in the fridge.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Pasta Fagioli Kidney Bean
Pasta Fagioli Kidney Bean
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Another Italian recipe, and I like the use of the kidney beans, and I will prepare those from dry beans in my pressure cooker. I will adjust the prep and cook times after I make this. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6 servings 20 minutes
Cook Time
50 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
50 minutes
Pasta Fagioli Kidney Bean
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Another Italian recipe, and I like the use of the kidney beans, and I will prepare those from dry beans in my pressure cooker. I will adjust the prep and cook times after I make this. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6 servings 20 minutes
Cook Time
50 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
50 minutes
Ingredients
Servings: servings
Instructions
  1. First, prepare the beans, you can certainly use canned beans or make from dry. I will use my pressure cooker for these.
  2. Place the fresh thyme, rosemary, and bay leaf in a a herb bag, or just use some cheesecloth tied with some kitchen twine. Set aside.
  3. In a thick walled pot, heat the oil on medium heat. When hot, add the onion, pancetta, and garlic. Saute until the onion is softened, then add the broth, beans, and herb bag. Cover and bring to a boil then reduce to a simmer. Cook for about 10 minutes, stirring occasionally, then remove and discard the herb bag.
  4. Remove 1 cup of beans and let cool for about 5 minutes, then mash with a potato masher or place in a blender and puree them. Set aside. These are used to thicken the soup.
  5. Add the dry pasta to the soup and bring to a boil and place the lid on, cook for about 10 minutes or until the pasta is tender, then reduce heat to a simmer.
  6. Add the mashed beans back to the pot and stir in, season the soup with black pepper to taste, and red pepper flakes if desired. Simmer for about 5 minutes.
  7. Serve with grated Parmesan for individuals to sprinkle on their own bowls. Enjoy.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Pasta Fazul
Pasta Fazul
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From what I understand, this is a classic Italian dish of cannellini beans, tomatoes, and pasta. Sounds good and on my to cook list for sure. I will use dry beans when I make this so I will add a cook time after I have made this.
Servings Prep Time
5 servings 20 minutes
Servings Prep Time
5 servings 20 minutes
Pasta Fazul
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From what I understand, this is a classic Italian dish of cannellini beans, tomatoes, and pasta. Sounds good and on my to cook list for sure. I will use dry beans when I make this so I will add a cook time after I have made this.
Servings Prep Time
5 servings 20 minutes
Servings Prep Time
5 servings 20 minutes
Ingredients
Servings: servings
Instructions
  1. For the beans, feel free to substitute Great Northern if that is all you have available. How you cook the beans is your preference, use canned or cook using dry beans. I will prepare these from dry using a my pressure cooker. You will need 2 cups cooked beans.
  2. Once you have the cooked beans, heat a pot with the oil and when hot, saute the garlic, onion, carrot, parsley, basil, and oregano until the onions are softened and the carrot is near tender.
  3. Add the tomatoes and 1/4 cup of the retained juice and mix in, season with salt and pepper as desired. Cover and simmer for 10 minutes, stirring often.
  4. Then add the cooked beans, mix in, cover and simmer for 20 minutes, Stirring often.
  5. While that pot is simmering, heat another pot of salted water, when boiling, add the pasta and cook until tender. Drain pasta well and toss with the butter and cheese.
  6. Add the pasta to the pot with the beans and mix in.
  7. Serve with additional Parmesan cheese for topping if desired.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Rotsi-topped Fish Pie
Rotsi-topped Fish Pie
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Rotsi (Rösti) is a new term for me, I had to look that up, Swiss in origin meaning shredded par boiled potato. Normally when I see fish pies they are topped with mashed potatoes or just a nice cheese sauce, so this sounds really good for a different topping. I am going to use my individual serving dish or dishes to test this recipe out and will validate the ingredient amounts as well. On my to cook list and soon. Many variants to make this a different dish every time you prepare it.
Servings Prep Time
2 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
20-30 minutes
Rotsi-topped Fish Pie
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Rotsi (Rösti) is a new term for me, I had to look that up, Swiss in origin meaning shredded par boiled potato. Normally when I see fish pies they are topped with mashed potatoes or just a nice cheese sauce, so this sounds really good for a different topping. I am going to use my individual serving dish or dishes to test this recipe out and will validate the ingredient amounts as well. On my to cook list and soon. Many variants to make this a different dish every time you prepare it.
Servings Prep Time
2 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Wash and scrub the potato, certainly use more smaller potatoes if you do not have one large one. Cut the potato in half. Heat a sauce pan with salted water, when boiling, add the potato pieces and cook for about 5-6 minutes, you want firm, not fully tender potatoes as you are going to shred them. When the potatoes have been cooked, slightly, drain them and run under cold water to stop the cooking process. Set them aside.
  2. In a sauce pan, add the milk and fish, bring to just a simmer for 5 minutes, this is precooking the fish, and getting some fish juices mixed into the milk. Remove the fish and drain them, retain the milk and set aside.
  3. Heat half of the butter in a sauce pan, then add the leek and saute for about 5 minutes or until soft. Whisk in the flour and continue to whisk for 1 minute, then remove from heat, then slowly add the milk while whisking. Return to heat and whisk until the sauce comes the sauce comes to a boil, reduce to a simmer for 2 minutes, remove from heat and stir in the parsley and mustard, season with pepper as desired. Set this aside.
  4. Preheat your oven to 180 C (350 F). Get out a small baking dish, I am going to try this with one or two small individual Pyrex dishes.
  5. Flake the fish into chunks and fold into the sauce. Gently fold in the quartered eggs. Pour mixture into the dish or dishes.
  6. Grate the potato pieces then melt the butter in a small sauce pan. Toss the butter with the potatoes, season with salt and pepper as desired. Scatter the potatoes over the dish.
  7. Place the dish in the oven and and bake for 10-20 minutes to get the potatoes golden brown and tender.
  8. Serve.
Recipe Notes

Low cost.

Variants: 1. Use a combination of fish, like whitefish and salmon. 2. Add shrimp. 3. Omit the eggs. 4. Add peas to the sauce. 5. Add some shredded cheese to the potatoes or place on top of the potatoes. 6. Replace the leek with diced onion. 7. Go heavy handed with the pepper in the sauce. 8. Add extra mustard to the sauce.

Adapted from an internet recipe.