Archive for the ‘SIDES’ Category
Tomato Vegetable Skillet
May 10, 2021 Lee
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Tomato Vegetable Skillet

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 132.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 1 medium green bell pepper, cut into strips
  • 1 clove garlic, minced
  • 1 can Soup Option, (10½ oz / 298 g)
  • Vegetable Option
  • Seasoning Option
  • 1 tablespoon lemon juice
  • Cheese Option

OPTIONS

Soup - Use 1 Item

  • condensed tomato bisque
  • Spanish style vegetable soup, no longer produced by Campbell's
  • condensed tomato soup, Shortcut
  • condensed tomato rice soup

Vegetable - Use 1 Item

  • 6 cups zucchini, sliced
  • 6 cups purple eggplant, cubed
  • 4 cups cut green beans, fresh or frozen
  • 4 cups okra, fresh or frozen, sliced

Seasoning - Use 1 Item

  • ½ teaspoon dried basil, crushed
  • ½ teaspoon dried oregano, crushed
  • ½ teaspoon dried thyme, crushed
  • 1 teaspoon chili powder

Cheese - Use 1 Item

  • ¼ cup Parmesan cheese, grated
  • ½ cup Feta cheese, crumbled
  • 1 cup Cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded

Instructions
 

  • Heat the oil in a large non stick pan on medium heat, when hot, add the onion, bell pepper, and garlic until tender, stir occasionally.
  • Stir in the Soup, Vegetable, and Seasoning Options, and the lemon juice. Heat to a boil then reduce heat to low. Cover and simmer 5-15 minutes or until the vegetable is just tender, stir occasionally while simmering.
  • Remove cover and continue to simmer until sauce is to your desired consistency.
  • Sprinkle on the Cheese Option and cook for another 1-2 minutes or until the cheese is melted.
  • Serve and enjoy.

Notes

Shortcut: Condensed Tomato Soup.
SIDES
Vegetables Oriental
May 10, 2021 Lee
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Vegetables Oriental

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 130.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Side Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • 2 tablespoons cornstarch
  • ½ teaspoon sugar
  • ¼ teaspoon ground ginger
  • 2 tablespoons dry sherry
  • 1 tablespoon light soy sauce
  • 4 cup Vegetable 1 Option, fresh or frozen
  • 1 cup carrot, thinly sliced
  • Vegetable 2 Option
  • Garnish Option

OPTIONS

Soup - Use 1 Item

  • condensed chicken broth
  • condensed French onion soup
  • condensed beef broth

Vegetable 1 - Use 1 Item

  • cut broccoli
  • cut asparagus
  • peas

Vegetable 2 - Use 1 Item

  • 2 cups snow pea pods, fresh or frozen
  • 2 cups fresh bean sprouts
  • 1 can water chestnuts, sliced, (8 oz / 226 g)

Garnish - Use 1 Item

  • firm tofu, diced
  • almonds, sliced
  • sesame seeds

Instructions
 

  • In a large non stick pan on medium heat, stir together the Soup Option, cornstarch, sugar, ginger, sherry, and soy sauce. Heat to boiling while stirring constantly, then reduce low.
  • Stir in Vegetable 1 Option and carrots. Cover and simmer for about 10 minutes, stirring occasionally, or until vegetables are tender.
  • Stir in Vegetable 2 Option, cook until heated through, stirring often.
  • Pour into a serving dish, sprinkle with Garnish Option, serve with additional soy sauce as desired. Enjoy.
SIDES
Buttered Dill Peas & Carrots
April 12, 2021 Lee
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Buttered Dill Peas & Carrots

Holly - Spend with Pennies
I got this recipe from a friend and I will say it is well liked by the family. Very easy to prepare and the dill gives a nice flavor to the dish. The original recipe is to sauté the carrots, I simmered them, both versions are listed in the steps.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Side Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 teaspoon olive oil
  • 2 large carrots, peeled and cut into ¼ inch slices
  • 2 cups frozen peas
  • 1 tablespoon butter
  • ½ teaspoon dried dill weed
  • salt and pepper, to taste, as desired

Instructions
 

Sauté Method

  • Heat a non stick pan with the oil on medium heat. Add the carrots and sauté until tender yet crisp, about 5-6 minutes.
  • Add the peas and stir in the dried dried dill and 1 tablespoon of water. Cover and let cook 4-5 minutes.
  • Add the butter and mix in. Season with salt and pepper as desired, to taste.

Simmer Method

  • Add the sliced carrots to a saucepan and cover with ½ inch of water. Place on medium high heat and cook until the carrots are tender crisp.
  • Add the peas and continue to simmer until the peas are tender and heated through.
  • Drain the water from the saucepan, stir in the dried dill and ½ tablespoon of butter. Pour into a serving dish and top with another ½ tablespoon of butter. Serve as a side dish with any main dish. Enjoy.

Notes

Low cost per serving.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,SIDES
Cornbread
March 29, 2021 Lee
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Cornbread

Adapted from a recipe by Betty Crocker.
This is adapted from a Betty Crocker recipe. I made this as written and I will say, this is some of the best cornbread I have eaten. Great texture, excellent flavor, perfect.
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Prep Time 10 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine American
Servings 9 servings

Equipment

  • Oven
  • Baking Pan (8 or 9 inch)

Ingredients
  

  • 1¼ cup yellow cornmeal
  • 1 cup all-purpose flour
  • ½ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¼ cup butter, melted, (½ stick or ¼ block)
  • 1 cup milk
  • 1 egg

Instructions
 

  • Preheat your oven to 200° C (400° F). Grease with butter a 8 inch square baking pan or a 9 inch round baking pan.
  • In a bowl, add the cornmeal, flour, sugar, baking powder, and salt. Mix together with a large fork or whisk.
  • In another bowl, add the melted butter, milk, and egg. Beat together with a large fork or whisk.
  • Add the cornmeal/flour mixture all at once to the wet mixture, stir until the flour is wet, batter will be lumpy. Pour batter into the prepared baking pan and smooth out.
  • Bake for 25 minutes or until golden brown on top and a toothpick inserted in the middle comes out clean.
  • Slice into squares, serve as a side dish. Enjoy.

Notes

Low cost per serving.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,BREAD & PASTRY,SIDES
Oven Roasted Brussels Sprouts
December 13, 2020 Lee
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Oven Roasted Brussels Sprouts

Holly - Spend with Pennies
This recipe comes from a good friend and it is tasty.
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Prep Time 5 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven

Ingredients
  

  • 1 kilo fresh Brussels sprouts, (2 lb)
  • 2½ tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder

Instructions
 

  • Prep the sprouts by trimming off the stem ends, removing any lose or yellowed leaves. Rinse and drain well. Leave small sprouts whole and slice larger ones in half through the stems. Place in a large mixing bowl.
  • Preheat your oven to 200° C (400° F), get out a large baking sheet.
  • Drizzle the oil on the sprouts and toss to coat. Sprinkle the sprouts with the salt, pepper, and garlic powder and toss to mix together.
  • Spread the sprouts on the baking sheet, place in the oven and roast 20-25. Stir the sprouts half way through roasting. The spouts are done when they are slightly browned and tender.
  • Place in a serving bowl, serve and enjoy.
#1 Go-To Recipes,5 Ingredients or Less,SIDES
Creamed Peas
December 13, 2020 Lee
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Creamed Peas

Holly - Spend with Pennies
This recipe comes from a good friend and is highly recommended. This is an easy and quick side dish to put together, and it is delicious 🙂
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Prep Time 10 minutes
Cook Time 10 minutes
Course Side Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 3 cups frozen peas, thawed
  • 2 ½ tablespoons butter, divided
  • 1 ½ tablespoons all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon dried dill
  • ¾ cup whipping cream

Instructions
 

  • Place peas in a saucepan, add water to cover the peas by ½ to 1 inch, and place on medium heat. Bring to a boil and simmer for 3 minutes. Drain the peas in a colander.
  • Using the same saucepan, add 1 ½ tablespoons of butter. Melt, then stir in flour, salt, pepper, garlic powder, and dill. Stir and cook 1 minute.
  • Stir in the cream, heat to a simmer on medium heat.
  • Stir in the drained peas, stirring occasionally until heated through.
  • Stir in the remaining 1 tablespoon of butter, pour into a serving bowl, serve.

Notes

Low cost per serving.
Variants: 1. Add diced ham. 2. Add diced carrot.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,SIDES
Honey Glazed Carrots
December 1, 2020 Lee
3 Comments

Honey Glazed Carrots

Holly - Spend with Pennies
This is a simple yet delicious method for very flavorful carrots.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams fresh carrots, (1 lb)
  • 2 tablespoons butter
  • 2 tablespoons honey
  • 1 sprig fresh thyme, or 1/8 teaspoon dried
  • 1/4 teaspoon salt
  • black pepper, as desired to taste

Instructions
 

  • Peel and slice the carrots at an angle, about ½ inch or slightly less. Add to a saucepan.
  • Add water to cover the carrots and lightly salt the water. Place on heat and bring to a boil then reduce to a simmer and cook 5-6 minutes or until the carrots tender yet crisp. Pour the carrots into a colander to drain, wipe out the saucepan and place back on the stove on an unused burner.
  • If using fresh thyme, remove the leaves from the sprig and set them aside. Feel free to use ⅛ teaspoon of dried thyme.
  • To the saucepan, add the butter, honey, and salt. Place on heat and just bring to a boil, stirring constantly. Simmer for 1 minute and remove from heat.
  • Add the carrots and thyme and stir to coat with the glaze. Taste, and season with salt and black pepper as desired.
  • Pour into a serving bowl.
  • Serve with any main dish, enjoy.

Notes

Low cost per serving.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,SIDES
Thick Potato Chips with Beer Ketchup
July 27, 2020 Lee
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Thick Potato Chips with Beer Ketchup

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

For the Beer Ketchup

  • 3/4 cup tomato ketchup
  • 1/4 cup beer, your favorite
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon onion powder
  • ground red pepper, to taste, as desired

For the Potato Chips

  • cooking oil, as needed
  • sea salt and black pepper, as desired
  • 3 baking potatoes

Instructions
 

  • In a small saucepan, add the first 4 Beer Ketchup ingredients, mix together and bring to a boil, reduce heat and simmer 2-3 minutes. Remove from heat and let cool. Taste and season with red pepper as desired. Cover and place in the fridge until ready to use.
  • Add about 2 inches of cooking oil to a large saucepan, and heat to 175 C (345 F). Line a large plate with paper towels.
  • While the oil is heating, slice the potatoes into 1/4 inch thick slices.
  • Lower potato slices into the hot oil in batches, fry for 2 minutes per side, turning them to brown evenly.
  • Drain potato slices on the paper towels.
  • Sprinkle with sea salt and black pepper as desired, serve with the Beer Ketchup, enjoy as a side dish with any meal.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,POTATOES,SIDES
Roasted Garlic Mac & Cheese
July 27, 2020 Lee
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Roasted Garlic Mac & Cheese

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Course Side
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 head fresh garlic
  • 1 tablspoon olive oil
  • 6 tablespoons butter, divided
  • 1 1/2 teaspoons salt, divided
  • 1 cup panko breadcrumbs
  • 1/4 cup all purpose flour
  • 1/2 teaspoon black pepper
  • 2 cups milk
  • 3/4 cup Irish stout
  • 2 cups Sharp Cheddar cheese, shredded, (8 oz / 250 g)
  • 500 grams cellentani pasta, corkscrew macaroni or elbow macaroni, (1 lb)

Instructions
 

  • Preheat your oven to 190° C (375° F). Grease a 4 quart shallow baking dish with butter.
  • Place garlic on a 10 inch piece of foil, drizzle with the oil and crimp the foil closed.
  • Place on a baking sheet and bake for 30 minutes or until tender. Allow the garlic to cool for 15 minutes. Cut the head in half and squeeze out the cloves into a small bowl. Mash into a smooth paste.
  • While the garlic is roasting, cook the pasta in a pot of boiling salted water until just tender, then drained and cooled under running water to stop the cooking process. Place the drained pasta in a large mixing bowl.
  • Microwave 2 tablespoons of butter in a medium bowl until melted, stir in 1/4 teaspoon salt until the salt is dissolved. Stir in the panko until well blended. Set aside.
  • Add remaining 4 tablespoons of butter to a medium saucepan and melt. Add the flour, stir, and cook until light brown in color.
  • Stir in the garlic paste, remaining 1 teaspoon of salt and the black pepper. Remove from heat.
  • Whisk the cheese into the saucepan, 1/2 cup at a time, until melted and smooth.
  • Pour the cheese sauce into the large bowl with the pasta, stir to mix together.
  • Transfer the pasta to the prepared baking dish and spread out evenly. Sprinkle evenly with the panko mixture.
  • Bake 40 minutes or until bubbly and topping is golden brown. Let stand 10 minutes.
  • Serve as a side with any main dish. Enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,Pasta - Mac & Cheese,SIDES
Roasted Cauliflower with Cheddar Beer Sauce
July 27, 2020 Lee
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Roasted Cauliflower with Cheddar Beer Sauce

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 head fresh cauliflower, (about 1 kilo / 2 1/2 lbs)
  • 2 tablespoons vegetable oil, divided
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon black pepper
  • 2 medium shallots, finely diced
  • 2 teaspoons all purpose flour
  • 1/2 cup Irish ale, or your favorite beer
  • 1 tablespoon spicy brown mustard
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 cups Cheddar cheese, shredded, (6 oz / 170 g)

Instructions
 

  • Trim the cauliflower and cut into 1/2 inch florets. Place the cauliflower in a medium bowl.
  • Preheat your oven to 230° F (450° F), line a large baking sheet with foil.
  • To the cauliflower, add 1 tablespoon of oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and toss the cauliflower to coat.
  • Spread the cauliflower in a single layer on the baking sheet. Bake 25 minutes or until it is tender and lightly browned. While cooking use a spatula and turn the cauliflower.
  • While the cauliflower is cooking, prepare the sauce. To a medium sauce pan, add the remaining 1 tablespoon of oil and put over medium heat, when hot, add the shallots and cook 3-4 minutes or until tender and translucent, stirring often.
  • Add the flour, remaining 1/4 teaspoon of salt, and stir and cook 1 minute.
  • Add the ale, mustard, Worcestershire sauce, stir and bring to a simmer on medium high heat. Reduce heat to medium low.
  • Add the cheese 1/4 cup at a time and stir until smooth before adding the next 1/4 cup. After all cheese is added, keep warm, stirring occasionally, until the cauliflower is done.
  • Transfer the roasted cauliflower to a serving bowl or platter, top with cheese sauce. Serve as a side dish with any meal, enjoy.

Notes

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