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Fried Corn & Onions
This sounds really good, can change this up every time you make it as well. This would make a great side dish with barbecued ribs or chicken, and with burgers. I made this on 11 Dec 2017, excellent!
Ingredients
- 4 ears fresh corn
- 2 tablespoons butter
- 1 small onion, diced
- salt and black pepper, to taste
Instructions
- Husk the corn, add to a pot of boiling water for 1 minute and remove and place in ice water (you just blanched corn) then cut the kernels off the cob. The amount of corn will be about 2-3 cups. You can also use 2 cups of drained canned corn or even thawed and drained frozen corn.
- Melt butter in a medium skillet over medium heat. Saute corn kernels just until tender, then mix in onion. Continue to saute until onion is just beginning to turn crispy. Season with salt and pepper.
Notes
Low cost.
Variants: Add 1/4 cup of diced red or green bell pepper.
Used in Recipes Listed on this Site:
Buttery Brown Sugar Carrots
Sounds very good.
Ingredients
- 500 grams carrots, sliced
- 2 tablespoons butter
- 3 tablespoons brown sugar, packed
Instructions
- Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.
- Stir the butter and brown sugar into the water. Simmer and stir until the butter melts. Return carrots to the pot and toss to coat. Cover, and let sit for a few minutes to allow flavors to blend in.
Notes
Low cost.
Adapted from an internet recipe.
Garlic Green Beans
Original recipe called for canned green beans, I changed this to fresh long beans, they are local, available at any market, and inexpensive.
Ingredients
- 2 cups fresh long beans, cut into about 1 inch pieces
- 1/2 head garlic, all cloves peeled and sliced
- 1 tablespoon butter
- 3 tablespoons olive oil
- 1/4 cup Parmesan cheese, grated
- salt and black pepper, to taste
Instructions
- Add the long beans to a saucepan of lightly salted boiling water, cook for 3-4 minutes and when beans are bright and crispy, drain the beans in a colander and set aside.
- In a large skillet over medium heat, melt butter with olive oil, add garlic, and cook until lightly browned, stirring frequently. Stir in the drained long beans, and season with salt and pepper. Cook until beans are tender and heated through, about 8-10 minutes. Remove from heat, place the beans in a serving dish and sprinkle with Parmesan cheese.
Notes
Low cost.
Adapted from an internet recipe.
Adapted from an internet recipe.
Roasted Garlic Cauliflower
Sounds really good.
Ingredients
- 2 tablespoons garlic, smashed and minced
- 3 tablespoons olive oil
- 1 head fresh cauliflower, cut into bite size pieces plus stem
- 1/3 cup Parmesan cheese, grated
- salt and black pepper, to taste
- 1 tablespoon fresh parsley
Instructions
- Preheat your oven to 220 C. Grease a 7x11 baking dish with butter.
- Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared baking dish and season with salt and pepper to taste.
- Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.
Notes
Low cost.
Adapted from an internet recipe.
Creamy Mushroom Peas
Sounds really good, would probably go well with chicken and mashed potatoes.
Ingredients
- 2 cups peas, frozen or canned is fine
- 2 tablespoons butter
- 1 cup fresh mushrooms, sliced
- 1 small onion, diced
- 1 tablespoon all purpose flour
- 1 cup light cream, or milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pinch ground nutmeg
Instructions
- Places the peas in a saucepan with enough water to cover them and cook for about 5 minutes just enough to heat them through or until tender if using frozen peas. Drain and set them aside.
- Melt butter in a medium saucepan over medium heat. Add mushrooms and onions, and cook for a few minutes, or until tender. Sprinkle flour over the mushrooms, and cook for 1 minute, stirring constantly. Gradually stir in cream, and season with salt, pepper and nutmeg. Cook, stirring until smooth and thick. Stir in peas, and remove from heat. Let stand for 5 minutes before serving.
Notes
Low cost.
Adapted from an internet recipe.
Finnish Cauliflower Rye Casserole
In the Finnish language, this is called Kukkakaalialaatikko. This sounds like a good dish to me. This would be a good side for any main dish.
Ingredients
- 1 cup beer
- 3 cups rye bread, cubed, about 4 slices
- 1 head fresh cauliflower, cut into bite size pieces plus stem
- 2 tablespoons butter
- 1 teaspoon caraway seeds
- 3 cups Sharp Cheddar cheese, or Swiss cheese, shredded
- 4 eggs
- 1 teaspoon mustard powder
- 1/2 teaspoon ground coriander
- black pepper, to taste
Instructions
- The beer needs to be flat, so measure it and let it sit for about an hour on the counter before you start cooking.
- Toast the bread cubes in one layer at 150 C until they're crisp, not toasted. About 15 minutes. Place the bread cubes in a large bowl. Heat the oven to 180 C.
- In a skillet, cook the cauliflower and caraway seeds in the butter until barely tender. Add this to the bowl with the bread cubes, add the cheese and mix to combine. Spread this mixture into a 8 inch square baking dish or a 7x11 baking dish.
- In a bowl, mix the beer, eggs, mustard, coriander, and black pepper as desired. Pour this over the bread mixture. Bake for 30-45 minutes, or until puffed up slightly and golden brown.
Notes
Low cost.
Adapted from an internet recipe.
Oyster Crackers
For starters, there is no oysters in oyster crackers, never was, never will be, the name was started by the use of these crackers used with oyster stews and clam chowders. I like the taste of oyster crackers and have eaten them when I was growing up with a hearty bowl of chili. I have seen oyster crackers here one time, and they were pricey to say the least.
Ingredients
- 1 cup all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1 teaspoon baking powder
- 2 tablespoons unsalted butter, cut into 1/4 inch cubes
- 1/3 cup ice water, plus as needed
Instructions
- Preheat your oven to heat oven to 190 C, oven rack in the middle position. Measure flour, salt, sugar, and baking powder into a medium bowl and whisk to combine. Add butter and using a pastry cutter, large sturdy fork, or fingertips, work into flour until it resembles coarse meal. Add water and lightly mix dough until it comes together into a ball.
- Set dough on a lightly floured surface and cover with an overturned mixing bowl. Allow to rest for 15 minutes.
- Roll dough out on a well floured surface to a thickness of 1/8th inch. Cut dough into 1/2 inch squares, rectangles, or diamonds. Transfer pieces to a parchment-lined baking sheet and space the shapes out as much as possible.
- Bake until crackers are showing color around the bottom edges, about 15 minutes. Turn oven off and crack the door open about eight inches. Leave crackers inside to cool and continue to crisp, about 30 minutes. Remove from oven, season with salt, and allow to cool completely. Crackers can be stored in a sealed container for up to a week.
- Serve with a hearty chili, oyster stew of course, and clam chowder.
Notes
Low cost.
Next time I make a pot of chili, I am making these!
Variants: Make this your own, add some black pepper or herbs of your choice to the dough.
Adapted from an internet recipe.
Quick Fridge Pickled Beets & Eggs
This is a brine-based pickled beet and egg recipe. These are ready in about 2 days. They get better if you wait, but they are very good at that time. I use a large plastic container. If you have a large container, use double or triple the ingredients. The eggs will be reddish purple.
Ingredients
- 6-8 hard boiled eggs, peeled
- 2-3 cooked beets, peeled
- 1 container with lid
- 2 tablespoons sea salt
- 1 handful fresh dill, chopped
- 1 tablespoon white vinegar
- 1 teaspoon fresh peppercorns
- 1 teaspoon mustard seed
- hot water, as needed
Instructions
- Fill the container about halfway with very hot water and dissolve the salt in the water. Add the peppercorns, mustard seed, vinegar, and dill to the hot saltwater and stir.
- Cut large beets in half lengthwise, add the beets and eggs to the brine, they need to be completely submerged, and more water if needed.
- Let the container cool down to room temperature. Cover and refrigerate. Make sure the beets or eggs are not poking up above the liquid.
- Wait at least 2 days before eating. The eggs develop a nicer color after several days.
Notes
Low cost.
As an alternative, you can add a few chili peppers to spice it up.
Inspired by good friend, Dave Williams.
Thailand.
Thailand.
Quick Fridge Pickled Beets
This is a brine-based pickled beet. These are ready in about 2 days. They get better if you wait, but they are very good at that time. I use a large plastic container. If you have a large container, use double or triple the ingredients.
Ingredients
- 4-5 cooked beets, peeled
- 1 container with lid
- 2 tablespoons sea salt
- 1 handful fresh dill, chopped
- 1 tablespoon white vinegar
- 1 teaspoon fresh peppercorns
- 1 teaspoon mustard seed
- hot water, as needed
Instructions
- Fill the container about halfway with very hot water and dissolve the salt in the water. Add the peppercorns, mustard seed, vinegar, and dill to the hot saltwater and stir.
- Cut large beets in half lengthwise, add all the beets to the brine, they need to be completely submerged, and more water if needed.
- Let the container cool down to room temperature. Cover and refrigerate. Make sure the beets are not poking up above the liquid.
- Wait at least 2 days before eating.
Notes
Low cost.
As an alternative, you can add a few chili peppers to spice it up.
Inspired by good friend, Dave Williams.
Thailand.
Thailand.
Yellow Pickled Eggs
These sound really good. The original recipe called for a jar of hot peppers in brine, I live in Thailand, I will just add some Bird's Eye chilies to the pickling and call it good.
Ingredients
- 12 hard boiled eggs, peeled
- 1½ cups water
- 1 cup white wine vinegar
- 2 tablespoons pickling spice, whole cloves removed
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 teaspoon ground turmeric
- 6 Bird's Eye Chilis, sliced lengthwise, with seeds
Instructions
- Add the eggs to a large jar or container. Mix the remaining ingredients together in a large bowl, then pour over the eggs. Cover and refrigerate for at least 2 days. Enjoy.