Archive for the ‘SIDES’ Category
Potato, Beer, and Cheese Gratin
July 24, 2020 Lee
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Potato, Beer, and Cheese Gratin

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 1 hour
Total Time 1 hour 30 minutes
Course Side
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 bottle pale ale, (12 oz / 330 ml)
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1/2 cup whipping cream
  • 1 tablespoon all purpose flour
  • 2 cloves garlic, smashed and minced
  • 1 kilo potatoes, scrubbed and thinly sliced, (2 lbs)
  • salt and pepper, as desired
  • 2 cups Gruyere cheese, or Swiss, shredded, (8 oz / 250 g)

Instructions
 

  • To a medium saucepan, add the ale, thyme, and bay leaf. Bring to a boil then reduce heat to low, simmer for 5 minutes or so or until the liquid reduces to 3/4 cup. Stir occasionally while cooking. When reduced, remove from heat and let cool, remove the thyme and bay leaf and discard those.
  • In a small bowl, mix together the cream, flour, and garlic, mixing well.
  • When the ale mixture is cool, stir the cream mixture into it.
  • Preheat your oven to 190° C (375° F). Grease a 9x13 baking dish with butter. Arrange half of the potatoes on the bottom of the dish, overlapping the edges slightly. Sprinkle with salt and pepper as desired.
  • Pour half the ale mixture evenly over the potatoes, and sprinkle with half the Gruyere cheese.
  • Repeat with the remaining potatoes, salt and pepper, ale mixture, and cheese. Cover and bake for 30 minutes.
  • Reduce the oven temp to 180 C (350 F), uncover the baking dish, and bake for another 30 minutes or until the potatoes are tender and the top is golden brown.
  • Let stand 10 minutes, then serve as a side with any main dish. Enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,POTATOES,SIDES
Pilsner Parmesan Potatoes
July 24, 2020 Lee
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Pilsner Parmesan Potatoes

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 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 kilos potatoes, scrubbed, thinly sliced, (4 lbs)
  • 1 cup sweet onion, minced
  • 1 bottle pilsner beer, (about 12 oz / 330 ml)
  • 1 cup Parmesan cheese, grated
  • 1/2 cup whipping cream
  • 1 tablespoon all purpose flour
  • 1 teaspoon paprika
  • salt and pepper, as desired

Instructions
 

  • Preheat your oven to 180° C (350° F), grease a 9x13 baking dish with butter. Place prepared potatoes in the dish and spread out. Sprinkle the potatoes with the onion.
  • In a medium bowl, mix together the beer, cheese, cream, flour, paprika, and salt and pepper as desired. Mix together.
  • Pour mixture over the potatoes. Gently stir the potatoes to coat slices evenly.
  • Cover dish with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes or until the potatoes are golden brown and bubbly.
  • Let stand for 15 minutes then serve as a side dish with any meal. Enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,POTATOES,SIDES
Malty Maple Cornbread
July 24, 2020 Lee
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Malty Maple Cornbread

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 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 cup yellow cornmeal
  • 1 cup dark ale
  • 1/4 cup maple syrup
  • 1 cup all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 1/4 cup butter, melted, (1/2 stick / 1/4 block)

Instructions
 

  • Preheat your oven to 200° C (400° F), grease a 9x9 baking pan with butter.
  • In a small bowl, mix together the cornmeal, ale, and maple syrup.
  • To a large mixing bowl, add the flour, baking powder, and salt. Whisk together.
  • To the flour mixture, stir in the eggs, melted butter, and cornmeal mixture. Stir together until well blended.
  • Pour batter into the prepared baking pan.
  • Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes.
  • Cut into 8 squares, serve as a side. Enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,SIDES
Jalapeno Cornbread with Honey Butter
July 24, 2020 Lee
3 Comments

Jalapeno Cornbread with Honey Butter

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. I made this on 2 Aug 2020 and it is delicious!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Side
Cuisine American
Servings 12 servings

Ingredients
  

For the Cornbread

  • 1 1/2 cups all purpose flour
  • 1 1/2 cups yellow cornmeal
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup pale ale
  • 1/2 cup corn oil
  • 1/2 cup buttermilk
  • 2 eggs
  • 2 fresh Jalapeno peppers, seeded, finely diced

For the Honey Butter

  • 6 tablespoons butter, softened
  • 2 tablespoons honey
  • 1/4 teaspoon salt

Instructions
 

  • Preheat your oven to 200° C (400° F) and grease a 7x11 baking pan with butter.
  • In a large mixing bowl, add the flour, cornmeal, sugar, baking powder, salt, and baking soda and whisk to mix together.
  • In a medium bowl, add the ale, oil, buttermilk, eggs, and jalapenos, and whisk together.
  • Stir the wet mixture into the dry mixture and mix until the flour mixture is just combined.
  • Pour batter into the prepared pan.
  • Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes.
  • While the cornbread is cooling, prepare the Honey Butter by adding the Honey Butter ingredients to a small bowl and stirring until smooth.
  • Cut cornbread into squares and serve as a side dish with the honey butter. Enjoy.

Notes

Low cost per serving.
Photo of finished cornbread provided by my daughter, Samantha Thayer. 
* Best Value $1 or Less per Serving,SIDES
Fiesta Fried Onion Rings
July 24, 2020 Lee
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Fiesta Fried Onion Rings

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
  

  • 2 large white onions
  • 1 cup club soda
  • 1/2 cup beer
  • 1 egg white, whisked until frothy
  • 2 1/4 - 2 1/2 cups all purpose flour, divided
  • 1 tablespoon cornstarch
  • 1 packet chili seasoning mix, about a 1.24 oz packet, divided
  • cooking oil, for frying, as needed
  • 1 cup queso sauce, or cheese sauce, for serving

Instructions
 

  • Slice onions into 1/2 inch slices and separate into rings, set aside.
  • In a large bowl, mix together the club soda, beer, egg white until well combined.
  • Add 1 1/2 cups flour, the cornstarch, and 2 tablespoons of the chili seasoning mix. Stir until well combined then let sit for 15 minutes.
  • Add 1-2 inches of oil to a large saucepan and heat to 180 C (350 F). While the oil is heating, line a baking sheet with paper towels.
  • Place 3/4 cup of flour in a shallow dish. Dip each onion ring into the flour, coat and evenly shake off excess flour (use an additional 1/4 of flour if needed).
  • Dip floured onion rings in small batches into the prepared batter, and let the excess batter to drain off.
  • Carefully lower rings into the hot oil using a long handled fork, skewer, or tongs. Fry 3 minutes or until golden brown.
  • Remove with a slotted spoon to paper towels to drain.
  • Repeat deep frying the rings until all are cooked.
  • Sprinkle the onion rings with remaining chili seasoning.
  • Serve with queso sauce or your favorite cheese sauce, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,SIDES
Cheddar-Beer Hush Puppies
July 21, 2020 Lee
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Cheddar-Beer Hush Puppies

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 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Side
Cuisine American
Servings 36 hush puppies

Ingredients
  

  • 1 1/2 cups medium grain cornmeal
  • 1 cup all purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bottle lager, (12 oz / 330 ml)
  • 1 egg, beaten
  • 3/4 cup Cheddar cheese, shredded, (3 oz / 85 g)
  • 2 fresh Jalapeno peppers, seeded and minced
  • cooking oil, for deep frying, as needed

Instructions
 

  • Fill a saucepan with 3 inches of cooking oil. Heat to 180 C (350 F). Line a baking sheet with 3 layers of paper towels.
  • While the oil is heating, add to a large mixing bowl the first 7 ingredients and whisk together.
  • In a medium mixing bowl, whisk together the lager and egg.
  • Slowly whisk the beer mixture into the cornmeal mixture until smooth.
  • Stir in the cheese and jalapenos.
  • When the oil is hot, work in batches, drop the batter by heaping tablespoons into the oil. Fry 2 minutes or until golden brown, turning as needed.
  • Transfer hush puppies to the prepared baking sheet to drain.
  • Repeat cooking the remaining batter until all are cooked.
  • Serve as side dish, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,SIDES
Cheddar & Leek Strata
July 17, 2020 Lee
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Cheddar & Leek Strata

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 20 minutes
Cook Time 40 minutes
Total Time 3 hours
Course Side
Cuisine American
Servings 12 servings

Ingredients
  

  • 8 eggs, lightly beaten
  • 2 cups milk
  • ½ cups beer, your favorite brand
  • 2 cloves garlic, smashed and minced
  • salt and pepper, as desired
  • 1 loaf sourdough bread, cut into ½ inch cubes, (500 g / 1 lb loaf)
  • 2 small leeks, washed and chopped
  • 1 red bell pepper, diced
  • 1 ½ cups Swiss cheese, shredded, (6 oz / 170 g)
  • 1 ½ cups Sharp Cheddar cheese, shredded, (6 oz / 170 g)

Instructions
 

  • To a mixing bowl, add the eggs, milk, beer, garlic, salt and pepper. Stir until well blended.
  • Grease a 9x13 baking dish with butter or non stick spray. Place half of the bread cubes on the bottom of the baking dish. Sprinkle half of the leeks and half of the bell pepper over the bread cubes.
  • Sprinkle with ¾ cup Swiss cheese and ¾ cup Cheddar cheese.
  • Add remaining bread cubes on top of cheese, sprinkle remaining leeks and bell pepper on top of bread cubes.
  • Top with remaining Swiss and Cheddar cheeses.
  • Pour the egg mixture evenly over the top.
  • Cover with foil and place a smaller baking dish on top to act as a weight. Place in the fridge for minimum 2 hours or overnight.
  • When you are ready to bake, preheat your oven to 180° C (350° F). Remove the smaller baking dish and the foil. Bake uncovered for 40-45 minutes or until the center is set.
  • Serve as a side dish with any meal, enjoy.

Notes

Low cost per serving due to the number of servings even though two cheeses are used.
* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken,SIDES
Boston Baked Beans
July 16, 2020 Lee
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Boston Baked Beans

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 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 cans Navy beans, drained, (15 oz/425 g), or 3 cups cooked
  • ½ cup beer, or lager, your favorite brand, not a dark beer
  • ⅓ cup onion, finely diced
  • ⅓ cup ketchup
  • 3 tablespoons molasses
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dry mustard
  • ½ teaspoon ground ginger
  • 4 slices bacon, cut into 1 inch pieces

Instructions
 

  • Preheat your oven to 180° C (350° F). Place the beans in a 7x11 glass baking dish.
  • In a medium bowl, add remaining ingredients except the bacon. Stir to mix.
  • Pour mixture over the beans, stir to coat the beans.
  • Place the bacon pieces in a single layer on top of the beans.
  • Bake uncovered for 40-45 minutes or until most of the liquid is absorbed and the bacon is browned.
  • Serve as a side with any dish, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,SIDES
Bock BBQ Bean Salad
July 16, 2020 Lee
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Bock BBQ Bean Salad

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. Bock is a strong lager but feel free to us a lager of your choice. Links to the shortcuts are listed in the Recipe Notes section.
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Prep Time 15 minutes
Total Time 15 minutes
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 1/3 cup BBQ sauce, your favorite brand or homemade, Shortcut
  • 1/4 cup Bock beer, or your choice of strong lager
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon molasses
  • 1 teaspoon hot pepper sauce, your favorite brand
  • 1/2 teaspoon mustard seed
  • 1 can Pinto beans, drained, (15 oz/425 g), or 1 1/2 cups cooked, Shortcut
  • 3 plum tomatoes, seeded and coarsely chopped
  • 4 stalks celery, halved lengthwise then sliced
  • 1/2 cup spring onion, sliced
  • salt and pepper, as desired
  • lettuce leaves, optional, as desired

Instructions
 

  • In a large mixing bowl, add the first 6 ingredients. Mix together.
  • Add the beans, tomatoes, celery, and spring onion, toss to coat. Taste and season with salt and pepper as desired, and additional hot sauce as desired.
  • Serve as a side as is or over lettuce leaves. Enjoy.

Notes

Low cost per serving.
Shortcuts: Basic BBQ Sauce, Pinto Beans (Pressure Cooker).
* Best Value $1 or Less per Serving,SIDES
Beer-battered Mushrooms
July 15, 2020 Lee
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Beer-battered Mushrooms

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 10 minutes
Total Time 25 minutes
Course Side
Cuisine American
Servings 6 servings

Ingredients
  

  • cooking oil, for deep frying
  • 1 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cup beer
  • 1 egg, separated
  • 500 grams fresh small button mushrooms, brushed clean, stems trimmed, (1 lb)

Instructions
 

  • Heat about 2 inches of oil in large pan to 180 C (365 F).
  • While the oil is heating, add the flour, baking powder, chili powder, salt, and black pepper to a mixing bowl and mix to blend.
  • In a small bowl, whisk the beer and egg yolk.
  • In a medium bowl, add the egg white and beat with an electric mixer until soft peeks form.
  • Stir the beer mixture into the flour mixture until just blended, fold in the egg whites.
  • Dip mushrooms into the batter in batches and carefully place in the hot oil. Fry mushrooms turning occasionally, until golden brown, remove to paper towels to drain. Stir the batter between batches, and return the oil to 180 C (365 F) before each batch.
  • Serve as a side dish with any meal. Enjoy.

Notes

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