Archive for the ‘SIDES’ Category
Spinach Rice
March 30, 2018 Lee
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Spinach Rice

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.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side
Cuisine American
Servings 2 servings

Ingredients
  

  • 2 cups hot cooked rice
  • 1 egg, chicken or duck, beaten
  • 1 cup spinach, cooked and drained
  • 1 tablespoon butter

Instructions
 

  • Place everything in a non stick pan and mix to combine, cook the egg, and heat everything through. Serve as a side.

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 isĀ here.
United States.
* Best Value $1 or Less per Serving,5 Ingredients or Less,SIDES
Fridge Bread & Butter Pickles
March 11, 2018 Lee
1 Comment

Fridge Bread & Butter Pickles

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. I made these on 22 May 2018, delicious!
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Prep Time 3 hours
Cook Time 5 minutes
Total Time 1 day 3 hours 5 minutes
Course Side
Cuisine American
Servings 1 quart

Ingredients
  

  • 750 grams small cucumbers, sliced 1/4 inch thick, (1 1/2 lbs)
  • 1 1/2 tablespoons kosher salt
  • 2 small onions, thinly sliced, white onion preferred
  • 1 cup sugar
  • 1/4 cup light brown sugar, packed
  • 1 cup white vinegar
  • 1/2 cup apple cider vinegar
  • 1 1/2 teaspoons mustard seed
  • 1/2 teaspoon celery seed
  • 1/8 teaspoon ground turmeric

Instructions
 

  • In a large shallow bowl, add the cucumber slices and onion slices.
  • Add the salt, toss together. Cover and place in the fridge for 1-1 1/2 hours.
  • 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.
  • 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.
  • Pour the hot mixture over the cucumber and onion mixture, let set at room temp until cooled, cover and place in the fridge for 24 hours.
  • The bread and butter pickles are ready now to be enjoyed. Can be stored in the fridge for up to 1 month as long as they are covered airtight.

Notes

Low cost.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,SIDES
Sliced Baked Potatoes
March 10, 2018 Lee
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Sliced Baked Potatoes

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.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Side
Cuisine American
Servings 0

Ingredients
  

  • potatoes, sliced 1/4 inch thick
  • Cheddar cheese, shredded
  • bacon, chopped, fried crispy
  • spring onions, finely sliced
  • sour cream, OR make from a shortcut
  • butter, melted

Instructions
 

  • Preheat your oven to 200 C (400 F), line a baking sheet with parchment paper.
  • 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.
  • When the potatoes are browned, top with the bacon, spring onion, and cheese.
  • Return the to the oven and bake until the cheese is melted, keep an eye on them!
  • 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.

Notes

Low cost.
Shortcut: Sour Cream.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,POTATOES,SIDES
Forget the Rice Cooker Rice
February 26, 2018 Lee
1 Comment

Forget the Rice Cooker Rice

Brian Colligan, Thailand.
Or use a rice cooker, which is what I did and this is great rice! 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.
5 from 1 vote
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Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Course Side
Cuisine Asian
Servings 4 servings

Equipment

  • Rice Cooker

Ingredients
  

  • 2 cups dry white rice, rinsed
  • 2Ā½ cups cold water
  • 2 whole star anise
  • 3-4 cardamom pods, or ā…› teaspoon ground, see Step 1

Instructions
 

  • For the cardamom pods, you can use fresh, dried, or even ground. Fresh would be preferred, If using dry, soak the pods for at least an hour before use. For ground cardamom, use ā…› teaspoon. You can also use ā…› teaspoon of cinnamon in place of cardamom.

Stovetop Method

  • Place everything in a pot and bring to a boil, reduce heat to a simmer and cook for 8 to 10 minutes.
  • Remove the star anise and cardamom pods, fluff with a fork and serve as a side with any Asian dishes.

Rice Cooker Method

  • Add everything to your slow cooker, stir together. Cover and set to Cook setting.
  • When rice cooker switches to Warm, unplug, remove the star anise and cardamom pods, fluff, serve as a side dish. Enjoy.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,SEASONED RICE,Seasoned Rice - Rice Cooker,SIDES
Thai Fish Cakes
February 25, 2018 Lee
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Thai Fish Cakes

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.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 46 minutes
Course Side
Cuisine Thai
Servings 0

Ingredients
  

  • 500 grams whitefish, any will do fine, (1 lb)
  • 1 tablespoon Thai red curry paste
  • 1 egg, beaten
  • 1 teaspoon brown sugar, or cane sugar
  • 1 teaspoon salt
  • 1 tablespoon cornstarch
  • 80 grams fresh long beans, finely chopped, (2 3/4 oz)
  • 1 tablespoon fresh cilantro, chopped
  • 4 tablespoons vegetable oil
  • 1-2 teaspoons kaffir lime leaves, finely chopped, optional but recommended
  • lime wedges, for garnish if desired

Instructions
 

For Food Processor Use

  • 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

  • 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...

  • Cover the bowl with plastic wrap and place in the fridge for 30 minutes.
  • After 30 minutes have passed, get the bowl and shape fish mixture in balls then flatten to make the fish cakes.
  • 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.
  • Garnish with lime wedges. Serve as a side with any Thai main dish, such as a curry over rice.

Notes

Low cost.
Recipe and photo provided by good friend, Khanthary Singnhoth, and her recipe isĀ here.
United States.
* Best Value $1 or Less per Serving,: THAI,FISH - ALL,Fish - White Fish,SIDES
Old Fashioned Onion Rings
February 22, 2018 Lee
3 Comments

Old Fashioned Onion Rings

Sounds delicious, I made these on 22 Feb 2018 and they are perfect. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Course Side
Cuisine American
Servings 3 servings

Ingredients
  

  • 1 large white onion
  • 1 1/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 egg
  • 1 cup milk, or as needed
  • 3/4 cup dry bread crumbs, OR make from a shortcut
  • cooking oil, for frying

Instructions
 

  • Slice the onion into 1/4 inch slices, then separate into rings and set them aside.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Serve and enjoy.

Notes

Low cost.
Shortcut: Breadcrumbs.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,SIDES
Roasted Cauliflower
January 25, 2018 Lee
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Roasted Cauliflower

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.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Side
Cuisine American
Servings 4 servings as a side

Ingredients
  

  • 1 head cauliflower
  • 1/4 olive oil
  • 3 tablespoons Dijon mustard
  • 1 tablespoon Parmesan cheese, grated
  • 1 tablespoon fresh parsley leaves, chopped
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 tablespoons breadcrumbs, OR make from a shortcut

Instructions
 

  • Preheat your oven to 200 C (400 F).
  • 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.
  • 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.
  • 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.
  • Return to the oven and bake for another 30 minutes or until the breadcrumbs are golden brown.
  • Remove from the oven and slice like a pie to serve.

Notes

Low cost.
Shortcut: Breadcrumbs.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,SIDES
Cinnamon Roll Bread
January 4, 2018 Lee
5 Comments

Cinnamon Roll Bread

Excellent flavor! And is a no yeast recipe. I made this on 31 Jan 2018, perfect.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast, Side
Cuisine American
Servings 1 loaf

Ingredients
  

For the Bread

  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1 egg, room temp, chicken or duck
  • 1 cup milk
  • 2 teaspoons plain Greek yogurt, or sour cream

For the Topping

  • 1/3 cup sugar
  • 2 teaspoons ground cinnamon
  • 2 tablespoons water

For the Glaze

  • 1/2 cup powdered sugar
  • 1 tablespoon milk

Instructions
 

  • Preheat your oven to 180 C (350 F) and lightly butter a bread pan.
  • In a large mixing bowl, mix together the Bread dry ingredients. In a small bowl, mix together the Bread wet ingredients.
  • Pour the wet into the dry and mix with a heavy spoon, no need for an electric mixer, easily done with a spoon.
  • Pour the batter into the prepared bread pan.
  • In a small bowl, mix together the Topping ingredients. Use a spoon to sprinkle the mixture over the bread batter.
  • Use a knife to make swirls through the batter to mix it in, about 1/3 deep into the batter.
  • 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.
  • 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.
  • 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.
  • When the bread is completely cooled, pour the glaze over the top.
  • Slice, serve, and enjoy.

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.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,BREAD & PASTRY,BREAKFAST (for dinner!),SIDES
Vegetable Wontons
December 15, 2017 Lee
1 Comment

Vegetable Wontons

These are the Chinese type of wantons that use a small square wrapper that is about 3 inches by 3 inches. These can be fried or just dropped into a broth and cooked that way, each method will be listed below. And these freeze well also.
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Prep Time 30 minutes
Cook Time 3 minutes
Total Time 33 minutes
Course Appetizer, Side
Cuisine Chinese
Servings 40 wontons

Ingredients
  

  • 1-2 packages frozen wonton sheets, thawed
  • 2 cups green cabbage, shredded then finely chopped
  • 1 medium carrot, shredded then finely chopped
  • 1 bunch spring onion, green only, minced
  • 3 large mushrooms, finely minced
  • 1 clove garlic, smashed and finely minced
  • 1 inch fresh ginger, finely minced or grated or 1 teaspoon ginger powder
  • salt and white pepper, to taste

Instructions
 

  • The reason for the cabbage and carrot to be shredded then minced is any long pieces will tear the wonton wrapper, and no one likes a torn wonton šŸ˜‰
  • Once the vegetables are prepped, set a small bowl of water near the filling, and line a baking sheet with a sheet of parchment.
  • Pick up a wrapper, these are floured so they are much easier to work with than spring roll wrappers, and place on one hand with one corner pointing away from you, and one corner pointing towards you. Place about 1/2 teaspoon of filling in the center of the wrapper.
  • Dip a finger in the water and run along a edge from the corner farthest from you to the next corner, dip your finger in water again and now run along the other edge farthest from you.
  • Now take the corner closest to you and fold in half, that corner going to the corner farthest from you, to make a triangle, then use your fingers to seal the two edges. There, you just made a wonton šŸ™‚
  • Place the wonton on the parchment paper, and repeat the steps for the remaining wrappers. It goes fairly fast once you get the hang of how much filling, which is very small.

To Fry Wontons

  • Heat about 1 inch of oil in a heavy pan, when the oil is hot, add wontons but do not overcrowd them. Cook for a minute or two on each side until golden and crispy, remove to paper towels to drain. Continue with more wontons as desired. Serve with a dipping sauce of choice if desired.

To use Wontons in a Broth

  • Heat a broth of choice in a sauce pan, about 3 cups, chicken is a common broth used. Simmer a few fresh made wontons at a time, don't over crowd the pot, when they float to the top, they are done. Place some spinach leaves in a bowl, place wontons in the bowl, ladle some hot broth in which will cook the spinach and top with some chopped spring onion.

To Freeze Wontons

  • Place a single layer of wontons on a sheet with parchment paper and place in the freezer for about 10 minutes, when good and firm, place wontons in a zip lock bag, use within 1 month.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,SIDES
Hash Brown Casserole
November 13, 2017 Lee
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Hash Brown Casserole

Sounds excellent. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Breakfast, Side
Cuisine American
Servings 20 servings as a side

Ingredients
  

  • 4 slices bacon, cut into 1/2 in pieces
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 kilos potatoes, OR make from a shortcut
  • 1 can condensed cream of mushroom soup, OR make from a shortcut
  • 1 cup sour cream, OR make from a shortcut
  • 1 1/4 cups Edam cheese, shredded

Instructions
 

  • If using homemade hash browns, go ahead and blanch them for about 3 minutes in a pot of boiling water, drain and squeeze dry.
  • If using frozen hash browns, thaw and drain those.
  • Heat your oven to 190 C. Get out a 9x13 baking dish,
  • Saute the onion, bacon, and bell pepper in a large non stick skillet until the bacon is crisp, about 5 minutes, stir occasionally. Remove to a bowl.
  • In the baking dish, add the hash browns, soup, sour cream, and 1 cup of cheese, mix lightly. Add the bacon and onion mixture and stir that in. Spread out evenly. Top with the remaining cheese.
  • Bake for 40 to 45 minutes, uncovered, or until heated through.
  • Serve with some fried eggs and toast. Perfect for a breakfast or dinner, I always love breakfast for dinner.

Notes

Low cost.
Shortcuts: Hash Browns, Condensed Cream of Mushroom Soup, Sour Cream.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,SIDES