Archive for the ‘SIDES’ Category
Stir Fried Noodles
December 22, 2018 Lee
Leave a comment

Stir Fried Noodles

Recipe adapted from Just A Pinch Recipe Club, Amy Herald, and the original recipe is here, United States.
This recipe comes from a good friend in the US. Basic common ingredients, and quick and easy to prepare.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Side
Cuisine Asian
Servings 6 servings as a side

Ingredients
  

  • 220 grams dry Chinese noodles, (8 oz)
  • 170 grams fresh mushrooms, sliced, button, straw, or Shiitake would be perfect, (6 oz)
  • 3 spring onions, sliced, white and green parts
  • 1 tablespoon cooking oil
  • 2 tablespoons light soy sauce
  • 1/2 teaspoon dark soy sauce
  • 1 teaspoon sesame oil

Instructions
 

  • Heat a pot of water to boiling, add the dry noodles and cook until tender. Drain and set noodles aside.
  • In a wok, wok pan (my preference), or a non stick pan, heat the oil on medium heat. Add the mushrooms and stir fry for 1-2 minutes, or until the mushrooms are tender.
  • Add the spring onion, reserve a little bit of the sliced green parts for garnish if desired. Stir fry for another 30 seconds.
  • Add the drained noodles, soy sauces, and sesame oil, stir fry to mix and heat the noodles through.
  • Serve, and garnish with spring onion if desired.

Notes

Low cost.
* Best Value $1 or Less per Serving,: CHINESE,MUSHROOMS,PASTA,SIDES
Hot & Sour Soup
December 21, 2018 Lee
Leave a comment

Hot & Sour Soup

Rasa Malaysia, Bee, United States.
This is a Chinese soup and comes from a friend who is Chinese Malay, and it comes touted as the best and easiest, and it certainly is! I made this on 5 Sep 2022, and the family absolutely loved this! Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Side
Cuisine Chinese
Servings 4 servings

Ingredients
  

  • 2 tablespoons corn starch, for the slurry
  • 3 tablespoons cold water, for the slurry
  • 2 cups chicken broth, fresh or from powder, Shortcut
  • 1½ cups water
  • 250 grams soft tofu, cut into strips, (8 oz)
  • 250 grams fresh white button mushrooms, (8 oz)
  • 3 tablespoons soy sauce
  • 2½ tablespoons rice vinegar, or apple cider vinegar
  • 1 teaspoon dark soy sauce, mainly for color
  • 3 dashes white pepper powder, or to taste
  • 1 egg, beaten
  • chili oil, for spiciness, optional, to taste
  • red pepper flakes, for spiciness, optional, to taste

Instructions
 

  • Prep the mushrooms by cutting off the stems and quarter the caps.
  • Next, we need to make the thickening slurry, mix the corn starch with the 3 tablespoons of cold water until well blended and no lumps. In another bowl, beat the egg. Set both of these aside.
  • Next, in a small bowl, add the soy sauce, dark soy sauce, and rice vinegar, stir to mix. Set this aside.
  • In a large sauce pan, add the broth and 1½ cups water, bring to a boil then add the mushrooms and tofu and let boil for 2 minutes. (I did not have tofu on hand and simply omitted that, still worked perfectly.)
  • Stir the soy sauce mixture into the soup, and season with a few dashes of white pepper or to taste. Give the slurry another stir then stir that into the soup, continue stirring until just slightly thickened, about 1-2 minutes. Turn off the heat but leave on the same burner.
  • Now gently stir the soup in one direction, and pour the beaten egg into soup in a gently stir and count to 10. Then using the handle end of a spoon or fork, or a pair of chop sticks, stir the soup in the same direction for 3 complete circular motions, this makes the nice egg threads in the soup. Season to taste with chili oil or flakes if desired.
  • Now the soup is done, ladle into bowls and serve.

Notes

Low cost per serving.
Shortcut: Chicken Broth.
Variant: 1. No tofu? No worries, substitute some cooked white beans or chickpeas, or add more mushrooms, or simply omit.
#1 Go-To Recipes,: CHINESE,MUSHROOMS,SIDES,SOUPS, STEWS, CHILI
Mushroom & Garlic Saute
December 16, 2018 Lee
Leave a comment

Mushroom & Garlic Saute

Sounds like a simple and straight forward recipe for a nice side dish.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 340 grams fresh mushrooms, white button, cremini, or Shiitake, sliced, (14 oz)
  • 3 cloves garlic, smashed and chopped
  • 4 spring onions, sliced, white and green
  • 2 tablespoons olive oil
  • salt and pepper, as desired, to taste

Instructions
 

  • Heat the oil in a large non stick pan on medium heat, when hot, but not smoking, add the garlic and mushrooms, season with salt and pepper as desired. Saute for about 3-4 minutes. Cover with a lid to let the mushrooms steam for about 2 minutes.
  • Remove the lid, stir and continue to saute until all the moisture released by the mushrooms is evaporated.
  • Remove from heat, stir in the spring onion.
  • Serve as a side with any main dish. Enjoy.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,5 Ingredients or Less,SIDES
Potatoes in Alfredo Sauce
December 14, 2018 Lee
Leave a comment

Potatoes in Alfredo Sauce

This recipe comes from a good friend, and sounds absolutely delicious. For this, I will use a jarred Prego Alfredo sauce. There is a Shortcut provided as an alternate method for pressure cooking the potatoes, and there is three options listed to 'warm' this after it is assembled. You will need several hours ahead of serving in order to make this. The warming is essential to this. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 3 hours 15 minutes
Course Side
Cuisine American
Servings 12 servings

Ingredients
  

  • 4 large potatoes, ~11 oz or ~311 grams, each, (Shortcut)
  • 1 bay leaf
  • 2 cloves garlic, smashed
  • 2 cups whipping cream
  • 1 medium onion, finely diced
  • 1 large carrot, grated
  • 2 cups Artisan 3 Cheese Pasta Sauce, Prego, or the Alfredo Sauce with Savory Bacon
  • 1 tablespoon salt, plus more to taste
  • 3 tablespoons butter, divided
  • 1 tablespoon cooking oil

Instructions
 

  • Peel the potatoes and cut into quarters or bite size for larger potatoes. Add to a pot and cover with water, bring to a boil then add the add the salt and stir in, then reduce to a low boil and cook for 12 to 15 minutes or until the potatoes are easily pierced with a knife, don't overcook the potatoes or they will be crumbly. Drain the potatoes and remove the bay leaf and garlic. If using the Shortcut to pressure cook the potatoes, add the bay leaf and garlic to the water, shortcut is listed in the recipe notes section.
  • I used my pressure cooker to prepare the potatoes, so during that time, I prepped the onion and carrot.
  • While the potatoes are cooking, heat a large non stick pan with the oil on medium high heat, when hot, add add 2 tablespoons of butter, when melted, add the onion. Cook the onion, stirring often for about 5 minutes.
  • Then add the carrot and stir in, cook for another 3 minutes or until the carrot is soft.
  • OPTIONAL: add the carrot and onion mixture in a blender and pulse a few times to make it more fine. Return to the same pan.
  • Same pan with the carrots and onion on medium high heat add the remaining tablespoon of butter and let that melt in. When the butter is melted in, stir in the cream and bring to a boil, stir in the remaining 1/2 teaspoon of salt.
  • Remove the pan from heat and stir in the Alfredo sauce. Taste and season with salt as needed. Now the sauce should be done right when the potatoes are ready. I did not take a photo at this step.
  • Here is the Alfredo sauce I used, on jar is 14.5 oz so I opened another jar to get the 2 cups needed.

Final Step - Option 1, Blanket

  • Add the drained potatoes to a pot, pour the sauce over the potatoes and gently mix to coat the potatoes. Cover the pot with a lid and wrap the pot with a blanket or several towels for at least 2 hours. Serve as a side and enjoy.

Final Step - Option 2, Oven

  • Preheat your oven to 190 C (375 F). Add the drained potatoes to a oven proof pot (no plastic handles), pour the sauce over the potatoes and gently mix to coat the potatoes. Turn off the oven, cover the pot with an oven proof lid, place in the oven and let this sit for 1 hour. Serve as a side and enjoy.

Final Step - Option 3, Slow Cooker

  • Turn your slower to the Warm setting, add the drained potatoes to insert, pour the sauce over the potatoes and gently mix to coat the potatoes. Cover and leave on Warm setting for 3 hours.
  • Three house later. The sauce will thicken as well.
  • Serve as a side and enjoy. I served this as a side with Thai fried chicken, perfect.

Notes

The only expensive part for me is the sauce at 180 Baht/jar. But for 12 servings, this is easily 45 cents per serving, great value.
Shortcut: Cubed Potatoes (Pressure Cooker).
This recipe for Potatoes in Alfredo Sauce is from Natasha's Kitchen.
* Best Value $1 or Less per Serving,POTATOES,SIDES
Swiss Cheese Potatoes
December 14, 2018 Lee
Leave a comment

Swiss Cheese Potatoes

Adapted from an internet recipe.
Excellent twist to mashed potatoes and is German in origin. Very tasty, the Swiss cheese is an excellent touch.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Course Side
Cuisine German
Servings 12 servings

Equipment

  • Broiler
  • Baking Pan (8x8 inch)

Ingredients
  

  • 8 medium potatoes, peeled and cubed
  • 1½ teaspoons salt, divided
  • 2 cups celery, diced, or 1 teaspoon celery seed
  • ¾ cup onion, diced
  • 1½ cups Swiss cheese, shredded, divided
  • ⅔ cup milk
  • 3 tablespoons butter
  • ¼ teaspoon black pepper

Instructions
 

  • Place potatoes in a large pot, add water to cover potatoes and stir in 1 teaspoon of salt. Bring to a boil, then reduce to a simmer and cook uncovered for 10 minutes. At the 10 minute mark, add the celery and onion, cook until tender, about 10 to 15 minutes more. Drain, and let the pot cool a bit, then pour all the vegetables back into the pot.
  • Heat your broiler, and for those with counter top ovens, heat the top coil to the hottest setting. Grease an 8x8 baking dish with butter.
  • Using a potato masher, mash the potatoes as you add the milk, butter, ¾ cup of cheese, black pepper, and ½ teaspoon of salt. (I used the variant method and pressure cooked the potatoes, skin on, and sautéed the onion, and I used celery seed instead of celery.)
  • Place the mashed potatoes into the prepared baking dish, sprinkle with the remaining cheese. Broil for 5 to 8 minutes or until the cheese is lightly browned.
  • Serve as a side with any dish.

Notes

Variant: 1. Use a pressure cooker for the potatoes then sauté the onion and celery and add to the potatoes when you are ready to mash.
#1 Go-To Recipes,: GERMAN,POTATOES,SIDES
Easy BBQ Beans
December 13, 2018 Lee
Leave a comment

Easy BBQ Beans

This sounds like a great side dish. On my to make list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 can pork and beans, 15 oz / 425 grams
  • 1/2 cup BBQ sauce, (Shortcut)
  • 1/2 cup onion, diced
  • 1/4 cup green bell pepper, diced
  • 1 tablespoon olive oil

Instructions
 

  • Heat the olive oil in a non stick pan, when hot add the onion and bell pepper, saute until the onion is tender and the bell pepper crunchy.
  • Add the pork and beans and BBQ sauce, stir to combine with the onion and bell pepper.
  • Simmer and stir often until the beans are heated through.
  • Serve as a side dish with any meal.

Notes

Low cost per serving.
Shortcut: Basic BBQ Sauce.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,5 Ingredients or Less,SIDES
Creamy Mushrooms
December 12, 2018 Lee
Leave a comment

Creamy Mushrooms

This sounds like a delicious appetizer or side dish, on my to cook list for sure. Best mushrooms to use for this dish is White Button in the states, and in Asia, Straw Mushrooms would be perfect.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Appetizer, Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 250 grams white button mushrooms, see Step 1.
  • 2 1/2 tablespoons unsalted butter, softened
  • 2 teaspoons Dijon mustard
  • 1 tablespoon onion, minced
  • 1/4 teaspoon salt
  • pinch cayenne pepper
  • pinch ground nutmeg
  • 1 tablespoon all purpose flour
  • 1/2 cup whipping cream
  • 1 teaspoon white pepper powder, preferred, or 1/2 teaspoon black pepper

Instructions
 

  • For the mushrooms, in the states, White Button would be preferred, prep them by cutting the stems off even with the caps, gives a nicer appearance, but I would use the stems with this as well as they are just as tasty. Just toss them in when no one is looking. For Asia, Straw Mushrooms would be preferred but I would cut each mushroom in half lengthwise. Now that we have the mushrooms covered, let's continue.
  • Preheat your oven to 190 C (375 F). Place the prepped mushrooms in a small baking dish in a single layer.
  • In a bowl, mix together the butter, mustard, onion, salt, cayenne pepper, nutmeg, and flour. Spread this over the mushrooms, not looking to be fancy here wit this or win any photo contests.
  • Pour the cream over the mushrooms and then sprinkle the mushrooms with the white pepper.
  • Place the baking dish on a rimmed baking sheet and bake for 45 minutes, stirring 1-2 times during the baking.
  • Remove from oven, let rest (cool) for a few minutes, serve hot as a side dish or appetizer. Enjoy.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,SIDES
Sauteed King Oyster Mushrooms
December 9, 2018 Lee
2 Comments

Sauteed King Oyster Mushrooms

This is a simple and easy recipe, 4 ingredients, and this is for smaller King Oyster mushrooms, as they are more tender than the larger ones. King Oyster mushrooms have more of a texture than other mushrooms. No servings or quantities or times are given as this is a make with what you have or want to serve as a side dish. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe Pin Recipe
Course Side
Cuisine Asian
Servings 0

Ingredients
  

  • King Oyster mushrooms, smaller would be better for this
  • cooking oil, your choice, I use Ghee, (Shortcut)
  • salt and pepper, as desired

Instructions
 

  • Cut of the root end of the mushrooms if not done when purchased and give them a quick rinse. This amount here makes 2 servings. These are the prefect size for this dish.
  • Slice each mushroom lengthwise, about 1/4 inch thick.
  • The smaller ones on the left simple cut in half lengthwise, the ones on the right were cut into 3 slices.
  • Heat about 2 tablespoons of oil of your choice, ghee is highly recommended, in a non stick pan on medium heat. When hot add the mushrooms. Season with salt and pepper as desired.
  • Turn the mushrooms after allowing them to cook for a few minutes. The mushrooms will release a little water as well, and the key to nice and tender and juicy mushrooms is to keep oil in the pan, don't let the mushrooms dry out.
  • Turn often, and add a bit of oil as they cook down, edges are starting to brown. Season with additional black pepper if desired.
  • Perfect mushrooms.
  • Serve as a side dish with any meal.

Notes

Low cost per serving.
Shortcut: Homemade Ghee (Slow Cooker).
Variant: 1. Add a few sliced red Bird's Eye chilies with the mushrooms.
Common way to prepare King Oyster mushrooms. No secrets to this.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,: THAI,MUSHROOMS,SIDES
Colcannon
December 7, 2018 Lee
1 Comment

Colcannon

Just A Pinch Recipe Club, Ann Hatzimangas, Greece.
This is a traditional Irish dish of mashed potatoes and boiled cabbage. This is a delicious side dish, my wife and I loved this, the spring onion really adds to this.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Side
Cuisine Irish
Servings 4 servings

Ingredients
  

  • 4 large potatoes, peeled and cubed
  • 4 cups green cabbage, shredded
  • 4 tablespoons butter
  • ½ cup spring onion, sliced, white and green parts
  • ⅔ cup milk, warmed
  • black pepper, as desired, to taste
  • fresh parsley, chopped, for garnish

Instructions
 

  • I just used 1 head of cabbage, cut into quarters, cut out each core section, slice each quarter, done.
  • Add the potatoes to a pot and cover with 1-2 inches of water, bring to a boil and cook until fork tender, about 15-20 minutes. In another pot, add the shredded cabbage, cover with water and bring to a boil, cook for 10 minutes or until tender. What I did was turn on heat to the potatoes, then after 10 minutes, turn on the heat on the cabbage, when the potatoes are fork tender, the cabbage will be done as well. Or you can pressure cook the potatoes, and there is a link to those instructions in the Recipe Notes.
  • Drain the potatoes and mash, drain the cabbage. Warm the milk in a small saucepan.
  • Heat a large non stick pan and melt the butter. When the butter is hot, add the cabbage and spring onion.
  • Stir to mix and cook for 1 minute. You are warming this through, not really intending to cook the spring onion.
  • Add the potatoes and mix, add just enough of the warmed milk to make a creamy texture. Season with black pepper as desired. I used half the milk first and mixed, then added the rest of the, perfect consistency.
  • Garnish with the chopped parsley. Add a knob of butter (1-2 tablespoons) on top of the mash, ready to serve family style right from the pan.
  • Enjoy!

Notes

Shortcut: Mashed Potatoes (Pressure Cooker).
This recipe was awarded a Blue Ribbon on the Just A Pinch Recipe Club.
#1 Go-To Recipes,: IRISH,POTATOES,SIDES
Basic Stir Fried Mushrooms
December 1, 2018 Lee
Leave a comment

Basic Stir Fried Mushrooms

This is just a basic guide. I used two types of mushrooms which I had on hand and needed to use, and quick, but you can use any mushrooms, any amounts you want. The sauce is key for a good mushroom stir fry, no amounts given this is a taste as you go guide. If you have no mushroom sauce, worries, just use Soy and Oyster Sauces. Enjoy.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side
Cuisine Asian, Thai
Servings 0

Ingredients
  

  • 110 grams fresh white button mushrooms, (3 3/4 oz)
  • 100 grams fresh Shimeji mushrooms, (3 1/2 oz)
  • olive oil, as needed
  • soy sauce, as needed
  • oyster sauce, as needed
  • mushroom sauce, as needed

Instructions
 

  • Here is the mushrooms I used. Finally found a place that has local grown white button mushrooms. The other package is Shimeji mushrooms.
  • The mushrooms are rinsed and excess water shaken off. The buttons were halved and the larger ones quartered. The Shimeji, the root end of the bunch cut off and discarded, and the bundle just cut in half and separated.
  • Heat a non stick pan with a tablespoon of olive oil, when hot, add the mushrooms. Cook, stirring often until wilted and their water is released. Takes just a few minutes.
  • Sauces used, left to right, Oyster Sauce, Mushroom Sauce, and Light Soy Sauce.
  • When the mushrooms have cooked down, now you add the seasoning, the sauces. Just add a splash of each sauce, stir fry to mix, taste, and adjust the sauces as desired. Soy sauce being the salt aspect, Oyster sauce will be the important sauce to adjust. You basically cannot go wrong with this.
  • Serve as side with any dish, in this case, fried Pomfret and white beans with bell peppers.

Notes

Low cost per serving.
I just winged this knowing what sauces to use. Lee Thayer.
Thailand.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: THAI,MUSHROOMS,SIDES