Archive for the ‘SIDES’ Category
Potato Pancakes
May 20, 2017 Lee
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Potato Pancakes

Sounds great, perfect use for leftover mashed potatoes.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Breakfast, Side
Cuisine American
Servings 8 patties

Ingredients
  

  • 4 cups cold mashed potatoes
  • 5 slices bacon
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 eggs, well beaten
  • 1/2 cup Cheddar cheese, shredded

Instructions
 

  • Place the bacon in a large, deep skillet, cook over medium high heat, turning occasionally, until evenly browned and crisp about 10 minutes. Remove the bacon slices, crumble, set aside. Leave the bacon drippings in the skillet.
  • Mix mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl, stir in the crumbled bacon and Cheddar cheese. Form the mixture into 8 patties.
  • Heat the bacon drippings over medium heat, fry the patties in the drippings until crisp on each side, about 4 minutes per side.
  • Serve as a side with chicken or beef main dishes, or as breakfast with a couple of eggs on top.

Notes

Low cost, even with the cheese.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,LEFTOVERS,POTATOES,SIDES
Amish Onion Patties
May 19, 2017 Lee
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Amish Onion Patties

Sounds really good, and less mess than making onion rings. On my to cook list. I'll sort out the number of servings after I make this.
Print Recipe
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Course Appetizer, Lunch, Side
Cuisine American
Servings 0

Ingredients
  

  • 3/4 cup all purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon corn meal
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup milk
  • 2 1/2 cups onions, chopped
  • cooking oil, rice bran oil would be a good choice

Instructions
 

  • Mix together dry ingredients, add milk and stir, batter will be thick. Add chopped onions and mix well.
  • Heat 1/2 cooking oil in a skillet over medium high heat. When oil is hot but not smoking, drop batter by tablespoonfuls into the hot oil and flatten slightly. Brown on both sides until crisp, drain on paper towels. Enjoy.
  • For dipping, feel free to use ketchup, mayo, ranch dressing, BBQ sauce, or Thousand Island dressing.

Notes

Low cost.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,SIDES
Old Fashioned Scalloped Potatoes
May 7, 2017 Lee
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Old Fashioned Scalloped Potatoes

Sounds simple and really good. Serve as a side or add some cubed ham and serve with a salad for a main dish. On my to cook list.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Dish, Side
Cuisine American
Servings 6 servings

Ingredients
  

  • 4 cups potatoes, thinly sliced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all purpose flour
  • 1 1/2 cups evaporated milk
  • 1/2 teaspoon salt
  • dash cayenne pepper
  • paprika, as needed, for garnish

Instructions
 

  • Preheat your oven to 180 C. Grease a casserole dish with butter.
  • In a small saucepan, melt the butter and then whisk in the flour. Let it cook for a minute and then add the milk; season with salt and cayenne pepper. While whisking, bring the mixture to a slow boil.
  • Place half of the sliced potatoes in the prepared casserole dish. Cover with half of the sauce. Repeat and sprinkle the top with paprika.
  • Bake for 1 hour. Serve as a side dish or add some cubed ham and serve with a salad for a main dish.

Notes

Low cost.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,POTATOES,SIDES
Fried Corn & Onions
April 23, 2017 Lee
1 Comment

Fried Corn & Onions

Adapted from an internet recipe.
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!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side
Cuisine American
Servings 4 servings

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:
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,SIDES
Buttery Brown Sugar Carrots
April 23, 2017 Lee
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Buttery Brown Sugar Carrots

Sounds very good.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Side
Cuisine American
Servings 4 servings

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.
* Best Value $1 or Less per Serving,5 Ingredients or Less,SIDES
Garlic Green Beans
April 23, 2017 Lee
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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.
Print Recipe
Course Side
Cuisine American
Servings 4 servings

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.
* Best Value $1 or Less per Serving,SIDES
Roasted Garlic Cauliflower
April 23, 2017 Lee
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Roasted Garlic Cauliflower

Sounds really good.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side
Cuisine American
Servings 6 servings

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.
* Best Value $1 or Less per Serving,SIDES
Creamy Mushroom Peas
April 23, 2017 Lee
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Creamy Mushroom Peas

Sounds really good, would probably go well with chicken and mashed potatoes.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side
Cuisine American
Servings 4 servings

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.
* Best Value $1 or Less per Serving,MUSHROOMS,SIDES
Finnish Cauliflower Rye Casserole
April 23, 2017 Lee
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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.
Print Recipe
Prep Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Course Side
Cuisine Finnish
Servings 4 servings

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.
* Best Value $1 or Less per Serving,CASSEROLES,SIDES
Quick Fridge Pickled Beets
April 20, 2017 Lee
1 Comment

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.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Side
Cuisine American
Servings 0

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.
* Best Value $1 or Less per Serving,SIDES