This is one of those dishes I had at a party and just had to get the recipe, I loved them so much. So, here it is...
6 cupsof kale (or Swiss chard, spinach or some mixture of them), chopped into bite-sized pieces
1 Tab. olive oil
2 cloves garlic, minced
pinch of red pepper flakes
1/4 tea/ salt
squeeze of lemon juice
In a medium saute pan, heat the olive oil over medium heat. Add the garlic and red pepper flakes and saute 30 seconds. Add the greens and salt and saute just until the greens begin to darken and intensify. Squeeze on the lemon juice. Taste. Add more salt or some maple syrup to taste.
source: One Bite at a Time, Rebecca Katz
32 oz. Normandy vegetable mix
1/2 small onion, chopped
1 cup celery, chopped
1/2 cup mayonnaise
2 cups cheddar cheese
1 stick butter, melted
2 cups panko bread crumbs
Cook vegetables and put in a large bowl. Add inion, celery, cheese and mayonnaise and stir well. In a separate bowl, mix the panko bread crumbs and the butter together. Put vegetable mixture into a large casserole dish and cover with crumb mixture. Bake at 350 F degrees for 30-40 minutes.
2 cups of uncooked rice
2 bags frozen Asian style vegetables (or canned)
Soy sauce
Make rice in rice cooker. Add to skillet with a little oil and a liberal amount of soy sauce and 2 bags of Asian vegetables. Cover and simmer on low until vegetables are done.
Total: $4.17 (makes six servings)
Price per serving: 70 cents
Source: The Simple Dollar
1/4 c. soy sauce
1 Tbsp. brown sugar
2 cloves garlic minced
1 tsp. fresh ginger grated
ground black pepper to taste
2-3 Tbsp. vegetable oil
1 lb. Spaghetti noodles
2/3 c. chopped celery chopped diagonally
1 medium-sized onion, thinly sliced
2 c. chopped cabbage
In a small bowl combine soy sauce, brown sugar, garlic, ginger and black pepper. Set aside.
Cook spaghetti as package directions suggest.
Meanwhile, heat oil in a large wok or skillet. Add celery and onion and saute for about 1-2 minutes or until onions start to become soft and transparent.
Add cabbage and saute an additional minute or so.
Toss noodles and soy sauce mixture with the vegetables over medium-high heat for an additional 2-3 minutes.
This dish has a very colorful name, Imam Bayildi, which is Turkish for, "Why the Cleric Fainted." The supposition is that upon tasting this dish, a priest swooned from the flavor. Yes, it is that good.
2 medium eggplants, cut lengthwise into quarters and then sliced (If you are doing this on a grill, leave them in rounds instead.)
8 tablespoons olive oil
salt and black pepper, to taste
2 beefsteak tomatoes, about 1⁄2 pound each (or 1 can diced tomatoes)
1 large yellow onion, large chop
5 garlic cloves, minced
3 tablespoons each coarsely chopped fresh cilantro, dill and basil
Preheat the oven to 400 degrees.
Heat 2 Tablespoons of the oil in a pan and put the eggplant slices in the pan.and saute for about 5 minutes. (You could grill them instead. Just brush the oil on the eggplant instead of in the pan.) Place the eggplant pieces in a baking dish.
In the meantime, bring a small pan of water to a boil. Plunge the tomatoes into the boiling water for about 20 seconds and then scoop them out with a slotted spoon and run cold water over them. Slip off their skins and coarsely chop the tomatoes. (Skip this step if you are using canned tomatoes.) Spread diced tomatoes over the eggplant. Layer over top the onion, garlic and herbs. Add some salt and pepper and the remaining tablespoons of olive oil.
Put dish into the oven and bake for 40 to 60 minutes.
source: adapted from the recipe at Kitchen Window
4 boiled potatoes, cut into bite size pieces
1 cup boiled peas
2 tsp cumin
6 Tbsp canola oil
1 tsp turmeric powder
2 onion, chopped
1 hot pepper, chopped (optional)
4 cloves garlic, chopped
1 piece ginger, chopped
2 tomatoes, chopped
1/2 tsp cayenne pepper
1/2 tsp salt
Heat oil. Add cumin and turmeric. Add onions, garlic, and ginger. Cook for a few minutes. Add the tomato and cook for a few more minutes.
Sprinkle salt and cayenne on the potatoes. Add the potatoes and peas to the oil, spice, and onion mixture. Stir until the potatoes are coated with oil and are yellow. Heat everything well.
Makes 4 servings
source: Mermaid's Creations
1 head cabbage
2 onions
1/2 stick butter
1 package Egg Noodles
Cook Egg Noodles according to package.
Strain and set aside.
Slice the onions and cabbage.
Melt butter in skillet. Add cut up onions and cabbage. Cook over medium heat for approximately 30 minutes, or until browned.
Place in pot with cabbage mixture. Mix well. Enjoy.
Source: Shore Savings with Patti
1 lb russet potato .37¢
2 Tbsp olive oil .24¢
1 yellow onion .31¢
2 cloves garlic .16¢
2 Tbsp grated ginger .22¢
2 Tbsp garam masala (or to taste) $1.00
28 oz can crushed tomatoes $1.69
2 Tbsp tomato paste .12¢
1/2 tsp salt (or to taste) .02¢
15 oz can chickpeas $1.15
1/4 bunch fresh cilantro (optional) .20¢
6 oz plain yogurt (optional) $1.09
4 cups cooked rice or Naan $.88
Peel the potato and cut it into one-inch cubes. Place the cubes in a sauce pot, add enough water to cover the potatoes by one inch, and bring the pot to a boil over high heat. Boil the potatoes for 5-7 minutes, or until they can easily be pierced with a fork. Drain the potatoes and set them aside.
Dice the onion, mince the garlic, and peel and grate the ginger (use a small-holed cheese grater). Add the olive oil, onion, garlic, and ginger to a large deep skillet and sauté over medium heat until the onions are soft and transparent (3-5 minutes).
Add the garam masala to the skillet and continue to sauté for about a minute more to toast the spices. It's okay if the spices begin to stick to the surface of the skillet slightly, but be sure not to let them burn.
Add the crushed tomatoes and tomato paste to the skillet. Stir to dissolve the tomato paste into the crushed tomatoes and to dissolve the spices off the bottom of the skillet. Allow the sauce to heat through (about five minutes). Taste the sauce and add salt as needed (I added 1/2 tsp salt).
Drain the chickpeas, then add them to the skillet along with the cooked potatoes. Stir everything to coat in the hot sauce, then heat through. Spoon the Chana Aloo Masala over cooked rice or serve with naan, topped with chopped cilantro and a dollop of plain yogurt (regular or Greek style).
TOTAL COST: $6.87 recipe / $1.72 serving
source: Budget Bytes
1 package diced butternut squash
2 Tab. butter or margarine
2 tea. brown sugar
2 tea. honey
2 Tbsp olive oil
1 med yellow onion, diced
2 cloves garlic, minced
2-15 oz. cans chick peas, drained
1-20 oz. can tomato sauce
1 cup water
1 Tbsp curry powder
1/2 bunch fresh cilantro
Put butternut squash, butter, brown sugar and honey into a large pot. Cook, stirring constantly over medium heat for a few minutes for about 3-5 minutes. Add onion, garlic and olive oil. Cook another 3-5 minutes or until onion is softened. Drain the canned chick peas and add to the pot. Also add the tomato sauce, water and curry powder. Stir the pot until everything is evenly mixed. Bring the mixture up to a simmer over medium heat. While the chick peas are simmering, rinse the cilantro and pull the leaves from the stems. Roughly chop the leaves and add them to the pot. Give everything a stir and continue to simmer until the sauce has reduced to a thick consistency; about 20 minutes total. Stir the pot every few minutes to prevent the sauce from burning and sticking to the bottom.
4 lbs butternut squash, peeled, seeded and cubed
3 tablespoons olive oil, divided
kosher salt
black pepper
1 tablespoon butter
2 apples, peeled and sliced
1 1/2 tablespoons (1inch piece of fresh, peeled) grated or minced ginger
1 medium onion, chopped
1/4 teaspoon cinnamon
1/2 teaspoon allspice
pinch of ground cardamom (optional)
3 cups of stock (chicken, turkey or vegetable)
Preheat oven to 425 degrees. Spray a rimmed baking sheet with non-stick cooking spray. Spread squash in a single layer on prepared baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper, tossing the squash to coat. Roast squash for 30 minutes or until tender and the edges are caramelized. Allow to cool slightly.
In a heavy bottomed pot or Dutch oven, heat remaining 1 tablespoon of olive oil and butter over medium heat. When butter is melted, add apples, ginger, onion, cinnamon, allspice and cardamom (if using). Cook, stirring frequently, until apples and onions are soft and mixture is fragrant, about 10 minutes. Add roasted squash and stock to the pot and bring soup to a boil. Reduce heat and simmer for 10 minutes.
Working in small batches, carefully transfer soup to blender and puree until smooth. Return soup to the pot and simmer for an additional 10 minutes. Adjust seasonings for salt and pepper.
4-5 medium yellow squash
1/2 medium onion
1/4 cup butter
2 sleeves of crackers (@4 cups of crushed crackers)
3 cups shredded cheese
3 eggs, beaten
1 cup milk
Heat oven to 350F degrees.
Slice squash and dice the onion
Cook onion and squash with the butter in large covered pan until tender. Set aside in bowl.
Crumble 1 sleeve crackers and then stir crumbled crackers, and 2 cups of shredded cheese, into squash and onion mixture.
In separate bowl mix milk, and eggs. Then add to squash mixture.
Pour squash mixture into 2-8 or 9 inch square pans (or 9×13 baking dish.) Top with 1-sleeve of crumbled crackers and 1-cup of shredded cheese.
Bake, uncovered, for 20-25 minutes at 350F.
Source: Jamerrill Stewart at Large Family Table
