Archive for the ‘SIDES’ Category
Red Wine Risotto
September 19, 2017 Lee
Leave a comment

Red Wine Risotto

Darhl Thomason, United States.
Sounds good, I have never eaten risotto so I must try this. This recipe is written as I found it. I have advice from a good friend to reverse the stock and wine, using the wine first and finishing with the stock. When I try this, I will make as listed first then will try the other approach. Sounds like a great side dish for sure.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Side
Cuisine Italian
Servings 4 servings as a side

Ingredients
  

  • 2 cups chicken stock, fresh or from powder
  • 6 tablespoons butter
  • 1 medium onion, diced
  • 1 cup dry white rice, arborio would be great if you have that
  • 2 cups red wine
  • Parmesan cheese, grated, to serve
  • salt and pepper, as desired

Instructions
 

  • Heat the stock in a saucepan and keep it warm at the side of the stove. Melt half the butter in a shallow saucepan, add the onion and season with salt and pepper to your liking, cook for 5-7 minutes until soft, but not browned. Stir in the rice, stirring constantly, until it absorbs the butter, about 2 minutes.
  • Stir in about half the wine with a little salt and pepper and simmer, stirring, until the rice starts to dry, 5-7 minutes. Add a couple of ladlefuls of hot stock and continue simmering, stirring gently but constantly. When the rice dries again and needs more liquid, add the remaining wine.
  • Continue cooking, stirring all the time and adding more stock in batches. At the end of cooking, the rice should be tender, still slightly al dente (chewy) and creamy from the starch that has begun to leach from the grains. This will take 25 to 35 minutes and don't hesitate to use plenty of stock.
  • Take the risotto off the heat, add the remaining butter in pieces, and stir it into the rice as it melts. Taste and adjust the salt and pepper as needed.
  • Serve immediately as a side dish topped with a bit of Parmesan cheese if desired.

Notes

Low cost.
* Best Value $1 or Less per Serving,: ITALIAN,SIDES
Broccoli & Noodles Supreme
September 16, 2017 Lee
Leave a comment

Broccoli & Noodles Supreme

Sounds like an excellent side dish with salmon or chicken. On my to cook list. There is several shortcuts for cost savings as well. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Dish, Side
Cuisine American
Servings 5 servings as a side

Ingredients
  

  • 200 grams dry egg noodles
  • 2 cups fresh broccoli, cut into bite size pieces plus stem
  • 1 can condensed cream of chicken soup, OR make from a shortcut
  • 1/2 cup sour cream, OR make from a shortcut
  • 1/3 cup Parmesan cheese, grated
  • 1/8 teaspoon black pepper

Instructions
 

  • In a medium pot, cook the egg noodles according to the package instructions, add the broccoli to the same pot with the noodles about 5 minutes before the noodles are cooked.
  • Drain the noodles and broccoli when the noodles are tender and the broccoli crisp. Return to the same pot. Stir in the condensed soup, sour cream, cheese, and black pepper. Heat over medium heat until hot and bubbly, stir often.
  • Serve as a side with salmon or chicken.

Notes

Low cost.
Variant. 1. Boil up 2-3 chicken breasts, dice and add to the noodle mixture for a complete meal. 2. Change the cheese for a new dish.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,PASTA,SIDES
Mushroom Rice I (Rice Cooker)
September 15, 2017 Lee
Leave a comment

Mushroom Rice I (Rice Cooker)

Adapted from an internet recipe.
This is an excellent rice! I modified this to use my basic Cook / Warm 1 liter (1 quart) rice cooker.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side
Cuisine American
Servings 4 servings

Equipment

  • Rice Cooker

Ingredients
  

  • 2 tablespoons butter
  • 6 fresh mushrooms, coarsely chopped, button or Shiitake
  • 1 clove garlic, minced
  • 1 spring onion, sliced
  • 2 cups chicken broth, fresh or from powder
  • 1 cup uncooked rice
  • ½ teaspoon dried parsley
  • salt and pepper, to taste

Instructions
 

  • I use a knifed slicer that slices a whole mushroom at once, then just chop them after. Here the mushrooms (I used Swiss Brown), spring onion, and garlic is ready.
  • Add the butter to your rice cooker pot and set to cook to melt the butter. When melted, add the mushrooms, spring onion, and garlic.
  • Cook, stir often, the mushrooms will release water, cook until the liquid has evaporated.
  • Add the broth, parsley, and rice, stir together. Season salt and pepper as desired.
  • Now add the cover and let the cooker complete the cook cycle.
  • When the cooker switches to Warm, fluff with a spoon.
  • Serve as a side dish and enjoy.

Notes

Updated on 9 February 2022.
#1 Go-To Recipes,MUSHROOMS,Seasoned Rice - Rice Cooker,SIDES
Southern Dirty Rice
September 15, 2017 Lee
Leave a comment

Southern Dirty Rice

Adapted from an internet recipe.
I have never had 'dirty rice' before but this does sound very good. Read the Variants in the Recipe Notes section for some tips.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side
Cuisine American
Servings 8 servings

Ingredients
  

  • 125 grams chicken gizzards, (4 oz)
  • 250 grams chicken livers, (8 oz)
  • 1 tablespoon cooking oil
  • 1 onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups dry rice
  • 4 cups chicken broth, fresh or from powder
  • salt, to taste
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • 1 cup spring onion, thinly sliced

Instructions
 

  • Pulse the gizzards in a food processor or blender, pour into a bowl, then pulse the livers.
  • Heat the oil in a large non stick pan on medium heat, add the gizzards and onion and saute until the gizzards are starting to brown, 5 minutes or so. Then add the liver and garlic and saute stirring constantly until the liver is browned, 3 minutes or so.
  • Add the rice and stir until coated with the oil then add the broth, salt and pepper, and the cayenne pepper and bring to a boil then reduce to a simmer. Cover and cook for 20 minutes, the rice will absorb the liquid. Remove from heat and leave covered 5 more minutes, stir then sprinkle with the spring onion and serve.

Notes

Variants: 1. Use just 375 grams (12 oz) of chicken livers. 2. Use 375 grams of the mixed giblets, meaning hearts, livers, and gizzards. 3. If no food processor or blender (that would be me), run the giblets through a meat grinder with the coarse plate, the wagon wheel.
Chicken - Giblets,SIDES
Steamed Enoki Mushrooms
September 11, 2017 Lee
Leave a comment

Steamed Enoki Mushrooms

Sounds perfect, Enoki mushrooms are tasty and maintain their crunch very well and this is a quick dish to prepare. In the US, these may be known as Golden mushrooms. On my to cook list.
Print Recipe
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 1 serving

Ingredients
  

  • 150 grams Eboki mushrooms, roots trimmed, rinsed
  • 1 teaspoon sesame oil
  • 1 spring onion, chopped
  • 5 cloves garlic, smashed and minced
  • 1 tablespoon cooking oil
  • 1/8 teaspoon sugar
  • 1 tablespoon light soy sauce
  • pinch salt
  • 1 Bird's Eye Chili, seed and chopped, optional

Instructions
 

  • lay the mushrooms on a plate that will fit in the steamer you are using.
  • Heat the cooking oil in a small pan over medium heat, add the garlic and cook until aromatic, Remove from heat then stir in the sugar, soy sauce, pinch of salt and mix well. Pour this over the mushrooms.
  • If using the chopped Thai chili (Bird's Eye Chili) sprinkle that on the mushrooms as well.
  • Steam the plate for 6-7 minutes, drizzle the sesame oil over the top, sprinkle the chopped spring onion on top, serve.

Notes

Low cost.
This recipe for Steamed Enoki Mushrooms is from China Sichuan Food.
* Best Value $1 or Less per Serving,: CHINESE,MUSHROOMS,SIDES
Chinese Tea Eggs (Marbled Eggs)
September 10, 2017 Lee
1 Comment

Chinese Tea Eggs (Marbled Eggs)

China Sichuan Food, Elaine, China.
Tea eggs are a popular Chinese street snack. I have heard of these, never had one until today, 24 Oct 2017, and they are good! Wonderful flavor. Links to the shortcuts are listed in the Notes section.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Appetizer, Side
Cuisine Chinese
Servings 5 servings

Ingredients
  

  • 5-6 hard boiled eggs, or 15 to 20 hard boiled quail eggs, Shortcuts
  • 1 tablespoon loose tea leaves, or 2 tea bags
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon rock sugar
  • 3 pieces whole star anise
  • 1 stick cinnamon
  • 1 teaspoon Sichuan peppercorns, or black peppercorns
  • 3 slices fresh ginger
  • 3 bay leaves
  • ½ teaspoon salt

Instructions
 

  • Place the unpeeled hard boiled eggs in a pot and cover with about 1-2 inches of water, then remove the eggs and set aside. This step is just to get the right water level in the pot.
  • Main ingredients measured out. Star anise and cinnamon, black peppercorns, and the tea.
  • Add the rest of the ingredients, except the salt and eggs, to the water and bring to a boil then reduce to a simmer.
  • While waiting on the water to boil, use the back of a spoon and tap all over each egg, this makes the cracks needed for the marble effect.
  • When the water is turned down to a simmer, place the eggs into the water with a slotted spoon. Simmer for 1 hour, then add the salt and simmer for 5 more minutes. Remove from heat and leave the eggs in the liquid for 1-2 hours. At this point they are ready, and for a stronger flavor, refrigerate in the liquid overnight.
  • Serve as a snack or with a noodle or porridge dish.

Notes

Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Quail Eggs.
#1 Go-To Recipes,: CHINESE,APPETIZERS / SNACKS,EGGS - ALL,Eggs - Chicken,Eggs - Quail,SIDES
Soy Sauce Eggs
September 10, 2017 Lee
1 Comment

Soy Sauce Eggs

This is a Chinese recipe and these eggs are served with noodle and rice dishes. These are generally soft boiled eggs but I will make with hard boiled as personal preference. These are delicious, and on my Go-To List now. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer, Side
Cuisine Chinese
Servings 6 servings

Ingredients
  

  • 6-8 hard boiled eggs, or soft boiled, peeled, chicken or duck

For the Marinade

  • 1 tablespoon Chinese 5 Spice powder
  • 4 cups water
  • 1 1/2 teaspoons sugar
  • 3/4 cup soy sauce, low sodium if you prefer
  • 1 tablespoon rice vinegar

Instructions
 

  • Add all the marinade ingredients to a medium sized pot, bring to a boil then reduce to a simmer for 10 minutes. Remove from heat and let cool to room temperature.
  • Once the marinade is cooled, add the peeled eggs and place in the fridge overnight. The next day, remove the eggs from the marinade and store, covered, in the fridge until use. Discard the marinade. This photo is from the second day and I sampled an egg.
  • To serve with noodles or rice, just cut an egg in half and place on the plate beside the rice or noodles, and for noodles in a soup, just add on top, yolk side up for presentation.

Notes

Low cost.
Shortcut: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs, Perfect Hard Boiled Quail Eggs.
Variant: 1. Make with hard boiled quail eggs.
This recipe for Soy Sauce Eggs is from China Sichuan Food.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: CHINESE,APPETIZERS / SNACKS,EGGS - ALL,Eggs - Chicken,Eggs - Duck,SIDES
Boiled Potatoes with Butter
September 5, 2017 Lee
Leave a comment

Boiled Potatoes with Butter

Basic recipe but sounds very good. On my to cook list, sounds like a perfect side dish, and I like boiled potatoes, this would be pretty flavorful. New potatoes would be the small round ones, I will just use good clean potatoes they stock at Tesco once in a while.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams new potatoes, washed well, no need to peel
  • 1 head garlic, halved crosswise, no need to peel!
  • 1 bay leaf
  • 1 teaspoon black peppercorns
  • kosher salt, generous amount
  • 2-4 tablespoons unsalted butter
  • black pepper, to taste

Instructions
 

  • Place the potatoes, garlic (no kidding, just cut the head in half and toss in), bay leaf, and peppercorns in a pot add water to cover by about an inch and season generously with salt,. Bring to a boil then lower the heat to a simmer and cook the potatoes until fork tender, about 5 to 8 minutes depending on their size, may be 10-15 minutes for local potatoes.
  • Drain the potatoes and discard the bay leaf, garlic, and peppercorns. For large potatoes, cut in half. Toss with the butter and season with salt and pepper to taste.
  • Serve as a side dish.

Notes

Low cost.
Variant: Cut the potatoes in half and soak in water with the garlic, peppercorns, bay leaf, and salt for a few hours, then cook.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,POTATOES,SIDES
Stewed Potatoes
September 2, 2017 Lee
Leave a comment

Stewed Potatoes

This is a Southern US dish from a good friend, and it sounds wonderful.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side
Cuisine American
Servings 0

Ingredients
  

  • 1-1 1/2 kilos potatoes, any variety, skin on or skin off
  • salt and pepper, to taste
  • butter, to taste
  • chives, chopped, to taste
  • 2 cups milk, or as needed, cold
  • 1/4 - 1/2 cup cornstarch, or as needed
  • bacon, optional, cooked and chopped

Instructions
 

  • Cube the potatoes and add to a pot, cover with water and bring to a boil and cook until fork tender. When cooked, reduce heat to a simmer, drain about half of the water out of the pot. Pour in 1 1/2 cups of milk and stir into the potatoes.
  • In a small bowl, add the remaining cold milk, and add 1/4 cup of cornstarch and mix until smooth to make a slurry, stir the slurry into the soup and stir and simmer until thickened to your liking. If using the optional bacon, stir that in as well. Use a bit more cornstarch and milk if needed to thicken to your liking.
  • Stir in about 2 tablespoons or so of butter, simmer until the butter is melted and serve.

Notes

Low cost.
Variants: This is easily changed to your preference, adding any combination of parsley, spring onion, onion (chopped and sauteed), chives, bacon, you get the idea.
Recipe and photo provided by good friend, Lydia Faulk.
United States.
* Best Value $1 or Less per Serving,SIDES
Company Potatoes
August 31, 2017 Lee
Leave a comment

Company Potatoes

Sounds really good, and comes from a highly respected Chef. I am looking forward to preparing these. The recipe stated here makes a lot, so you may want to scale this back to test it out. I will use regular potatoes from Tesco to prepare this, no Yukon potatoes here.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side
Cuisine American
Servings 8 servings

Ingredients
  

  • 2 1/2 kilos potatoes, washed well, no need to peel
  • 2 teaspoons sea salt, plus more for seasoning to taste
  • 1 bay leaf
  • 3/4 cup butter, melted, this is 3/4 standard block
  • 1 cup fresh parsley, finely chopped

Instructions
 

  • Cut potatoes into 1 inch pieces, add to a large pot and cover with warm water to cover by an inch. Sprinkle in the salt, add the bay leaf, and bring to a boil. Cook partially covered for 15 minutes or until tender and easily stabbed with a fork.
  • When potatoes are tender, drain and place in a large heat proof mixing bowl, then drizzle on the butter and toss to coat. Season with salt to taste then add the parsley and toss to mix together.
  • Just prior to serving, toss again to mix in the butter at the bottom of the bowl. Serve hot.

Notes

Low cost.
This recipe for Company Potatoes is from Natasha's Kitchen.
* Best Value $1 or Less per Serving,5 Ingredients or Less,SIDES