Gourmet Cooking on a Dime

One Pot Meal Ideas for easy summer cooking

2012-05-15T09:35:00.001-07:00

Well .....just because I am a self proclaimed foodie does NOT mean that I walk around cooking 3 rounded meals a day.... sometimes cheese and crackers are my food of choice! Macaroni and Cheese and beef hot dogs YUMMMMM.. and yes ..gasp horror.... I like processed cheese spreads....

I eventually will have a huge amount of one pot meals that I have happily made my own, but until then I am giving you a link to a FANTASTIC site.

Real Simple is wonderful for organizational tips and recipes just for a few things!

But their one pot meals... so easy and tasty I consider them totally 'Gourmet Cooking on a Dime'!

Click here for ideas ;
One Pot Meal Ideas and let me know your favorites!

Goat Cheese Stuffed Mushrooms

2012-04-21T11:56:00.000-07:00

We have a constant stream of people in our home! We feel very fortunate and delight in all the personalities and tastes that are expressed when we gather together.

Appetizers are a wonderfully economical and belly filling way to entertain and love on your company.

Here is a very simple and elegant stuffed mushroom that is fast and easy to make!

Makes 24

Ingredients

Splash of Olive oil

3 slices white sandwich bread or 1 cup of breadcrumbs

3 small garlic clove, coarsely chopped

1 log (5 ounces) soft goat cheese, crumbled

1/2-cup fresh parsley leaves or arugula

1/4-teaspoon red-pepper flakes

Sea salt

2 packages (10 ounces each) white button mushrooms, stems removed

Prepare

*Preheat oven to 400 degrees. Lightly oil your prepared mushrooms in a bowl

*In a food processor, pulse bread or breadcrumbs and garlic until fine crumbs form; set 1/2 cup aside.

*To food processor, add goat cheese, parsley or arugula, and red-pepper flakes

*Season with salt, and pulse filling until combined

*Spoon filling into each mushroom, and roll filled side in reserved breadcrumbs

*Bake until mushrooms are tender and lightly browned- 15 to 20 minutes.

**Try adding a handful of Pine nuts to your mixture when you pulse the goat cheese !

http://gourmetcookingonadime.com/

Chicken Tenders with Black Beans and Rice

2011-09-19T08:32:00.000-07:00

A few of the dishes I put up may get a reaction of "This is considered gourmet?"
In my world, freshly made food always deserves recognition and I would be remiss not to share these quasi gourmet recipes with you as well as the others.
The comfort food my family gravitate to often includes these. I had a friend while living in Brooklyn who would make this next dish with lovely flavors. Her family didn't have a lot of money, so it was intriguing to me how she made it seem like a meal for kings! I was inspired to make it for my family and it immediately became a hit. I modified it in using tenders instead of whole chicken pieces, but that means I can freeze extras if there are any and use them for salads or another meal.

I used Red and White Kidney Beans here

Feeds 6

Ingredients

Chicken for 6 ( either pre-cut into strips or hand cut from breasts)
5 cups all purpose flour
1 1/ 2 cups of bread crumbs
5 eggs whisked
4 cups of frying oil
Seasoning for your flour (I think my new favorite is All Spice,sea salt and fresh cracked pepper, or try cumin, black pepper, garlic powder, and onion powder, add to taste)
3 cups of rice
4 cups of black beans ( See how to prepare beans from dried in the recipe for Bean Burritos under Mexican) dried or canned
2 cups of shredded cheese
Butter for your rice
Sea salt and black pepper

Prepare

* Put your rice on to cook, when done take off heat and leave covered
* Heat up your beans and set aside covered
* In a deep pan or wok, heat up your frying oil
* Alternate your chicken stripes into the egg mixture and then the flour/bread crumbs mixture making sure you coat really well
* Add your strips to the hot oil and cook until golden brown, turning once with tongs
* Place on a platter lined with paper towel
* Place your rice, butter if desired and then beans and sprinkle some cheese, salt and pepper if desired

* Give each person 3 to 4 chicken strips to start.

TRY ALL KINDS OF BEANS!!
Use Rice Flour and make rice cracker " bread crumbs" for Gluten free!
Bake at 375 for 30 minutes to make it lighter!

Skillet Steak with Mashed Potatoes, Sauteed Mushrooms & Carrots

2011-07-05T09:00:00.000-07:00

SOOOOOOOOOOOO............
When I did my weekly food shop I challenged myself to go very minimal and to not go over a certain price range with the items I was buying.
This meant my menu shopping mentality... which I do on occasion to save my mind the brain from going into the dreaded "melt down phenomena" (which more than likely brought YOU here to this web site!) had to be left behind.

I found a few really incredible deals, one of which was the skirt steak that I have here today. It isn't skirt steak though. Don't be annoyed with me, I forgot to write down the name of the cut. They were fairly thin and about 6 inches all around circumference wise.

My big guys had a bad day. The van broke down in 114 degree weather, and when they got home I knew they would need happy belly food.
I always have potatoes on hand because I LOVE them, and some kind of veg, fresh or frozen... my shop led to the mushrooms.. the rest is history...
Grumpy bug was gone and everyone went to bed happy!

Feeds 6

Ingredients

8 Small Steaks
1 small pint of brown mushrooms wiped down and sliced
1 onion thinly sliced
1 small package of baby carrots
4 large potatoes peeled and quartered
1 cup of Milk
Half a stick of butter
3 tsp dried rosemary
2 Tbs Herbs De Provence
2 tsp sea salt
1tsp of black pepper
3 Tbs olive oil

Prepare

* Take your beef out of the fridge and unwrap. Place on the counter and allow to go room temperature, about 30 minutes, sprinkle both sides with Herbs De Provence, salt and a tiny drizzle of olive oil
* Boil your water for your potatoes, and when boiling put your potatoes in until tender, about 15 minutes, drain, put 5 TBS of butter in, milk and cover
* In a medium saute pan over medium heat, melt 2 tbs of butter and 1 tsp of olive oil
* Throw your mushrooms and onions and rosemary, salt and pepper in pan and saute until light golden, turn off heat and set aside
* In a small pan bring water and a pinch of salt to a boil and throw your carrots in for about 4 minutes, drain, cover and set aside
* In a cast iron skillet that is HOT put your meat in and allow to cook 4 minutes on each side leaving alone while it cooks on each side, meat will be medium
*Mash your potatoes and add sea salt and pepper as desired
* Dress your plate with your yummy food and enjoy !!

Flat Bread Pizza and Rocket Salad

2011-07-01T18:40:00.000-07:00

Do you know those nights where you are desperate to order out?
But if you did you would not have that extra couple bottles of wine, or the money to have friends around on the spur of the moment?
Here is the best thing I have right now.
Flat bread Pizza.
It doesn't matter if it is Pita, Greek, or whatever.. no money or effort at all and chuck a few of these flat breads into the freezer when you find them on sale and you can whip them out and cook them FROZEN!!!! This is a recipe that is great to teach kids of all ages too!

All photos are pre-cooked

Mozzarella and Tomato Sauce and Sauteed Mushroom, tomato sauce and Mozzarella

This one has olive oil and garlic salt,mozzarella and Parmesan cheese,sauteed mushrooms and fresh rocket

1 to 2 a person

Feeds 8
Ingredients

2 packages of flat bread (most come in 6 per pack)
1 26 Oz jar of tomato sauce
8 oz of Pepperoni
1 Lb shredded mozzarella
2 tsp of more of dried Italian seasoning
2 tsp or more of garlic salt
1 bag of rocket salad or whatever salad
1 small box of sliced mushrooms
3 tsp olive oil
2 tsp balsamic vinegar

Prepare

*Pre-heat oven to 350 degrees
*Place flat bread on a cookie sheet
* With a TBS put sauce on flat bread
* Sprinkle with Italian seasoning and garlic salt
* Add generous amount of mozzarella cheese
* Add 5 or 6 slices pepperoni
*Bake for 12 to 15 minutes or until bubbly and brown
* Mix salad with mushrooms and balsamic and olive oil

* ADD ANY TOPPING!!!
Black olives, Onions, Red peppers, Ham etc..whatever you have around!!!!!! Be creative!!!

Pasta with Salmon, Asparagus, Sun Dried Tomato, Capers and Feta Cheese

2011-06-25T10:05:00.000-07:00

Very often I am rummaging around in my freezer and pantry...knowing that I have a few more days to make things work before we get paid.
I can not stress enough to get your pantry stocked with a few basics, and then use this sight to inspire yourself or give you a whole new idea for a new recipe...
Most things I make are almost entirely from something I find on sale, unless I am having a week with a planned menu where I will buy things geared for those dishes.
I do both depending on my schedule and creativity levels!
Menu weeks are weeks where I don't want to think at all about what I am going to make, the flip side....shopping sales and making what I can out of what I buy which is typically when I am needing to stretch the money a bit more...
This next dish is a "gotta make it work with what I have" dish, and we were all, including the kids, thrilled with how it turned out! My husband picked up the Asparagus and Feta for me, but I had everything else on hand.

Feeds 6

Ingredients

4 individually frozen salmon fillets

20 or 25 baby asparagus spears cut into 1 inch pieces
(See Cooking Class 1 under "How To Video's" if your not sure how to do this)

1 Tsp of Capers
4 Tbs of thinly sliced sun dried tomatoes and a splash of the oil they come in..
4 to 6 oz fresh feta cheese
4 cloves of garlic minced
1/2 cup of dry white wine
2 tsp Sea salt
1 tsp Crushed red pepper
2 Tsp Marjoram
2 Tsp Basil
1/2 cup Extra Virgin Olive Oil
1/2 a stick Salted Butter ( About 4 Tbs )
Water from your pasta that is cooking, about 1 cup
2 Pounds of Pasta (any kind) I used fettuccine for this dish

Fresh Feta

Prepare

* Put the water for your pasta in a big pot and throw in a splash of olive oil and a pinch of sea salt into the water, turn on high, cover and allow to boil
* Put a splash of olive oil and your minced garlic into a very large saute pan on medium and start browning your garlic, allowing it to get all it's lovely flavor into the olive oil..
* Add your pasta to the boiling water and turn down to medium heat
* Add your salmon (still frozen!!!) into the pan and add 1/2 of your white wine, sun dried tomato and capers to the pan and cover.. flip your fillet over after about 3 minutes
*Add your spices
* Add your asparagus, the rest of your wine, about 1/2 cup of the water from your pasta and the rest of your butter.. cover and turn heat to low
* Drain your pasta and then add to your saute pan, mix really well and again cover and leave for about 3 minutes
* Place your pasta onto a plate and then crumble some Feta cheese on the top. Add Sea salt and crushed red pepper if desired...

Eggs Florentine/ Benedict

2011-06-22T09:00:00.000-07:00

One of the best things my mom taught me about cooking was how EASY most things were to make.
Yes, baking takes a fair amount of precision, but things like pie crust, dough and pasta are really happy to be manipulated and can tolerate a fair amount of abuse!
And I promise, you won't sweat and panic so much after making things a few times!
It is like hosting a dinner party, people will be relaxed if you are, and the same goes with cooking.
Don't be afraid to try new things! It will expand your menu so much. And even if your only cooking for yourself, it is sure lovely to have a nice dish of something fresh and thoughtfully made.
This leads me to my next wonderful tip....
Hollandaise Sauce
When I was growing up, my mom would make Eggs Benedict on special occasions. She taught me how easy a hollandaise was to make and through the years I have made it hundreds of times.
Over blackened Salmon, over asparagus, over eggs and also with artichokes... buttery, lemony loveliness.
The other morning I was inspired to make eggs and potatoes and hollandaise, and because I didn't have proper english muffins or canadian bacon, I improvised.

So here is my recipe for Eggs Florentine and turmeric flavored cottage fries. So easy and cost nothing at all, one would expect to pay a tremendous amount for this going out to breakfast.

I have yet to have a really good hollandaise at a restaurant and when you see how EASY it is to make you will wonder why!

Eggs Benedict with Apple Smoked Bacon on an English Muffin with Hash Browns

Eggs Florentine on homemade bread with cottage fries

feeds 3 (2 eggs per person)

Ingredients

6 eggs
6 english muffins, french bread, or regular toast ( I used white toast in the picture above)
1 cup of butter = 2 sticks + 3 tsp
3 Tbs of fresh lemon juice
3 egg yolks
1 cup of spinach- I use frozen and defrost it and drain it
6 potatoes diced very small into cubes
1 onion diced thin
1/2 cup of frying oil
Turmeric
Garlic Salt
Sea Salt
Dash of White pepper

Prepare

* Prepare the potatoes and dice them into small cubes
* Add the oil in a cast iron or heavy duty skillet and turn the heat on high, its ready when a potato cube dances around in the oil
*Dice the onion
* When oil is hot enough, add the potatoes, after about 5 minutes add the onion. Add 2 tsp of turmeric and a handful of sea salt towards the end
* Drain on a plate lined with paper towel
* Toast your bread and butter it, set aside
* Prepare your spinach and add a pinch of garlic salt

For the Hollandaise

* In a small pan add the egg yolks and 3 Tbs of lemon juice
* Whisk them together
* Turn the heat on low and add half a stick of butter stirring constantly with a wooden spoon, if mixture appears to be getting to hot by curdling, simply lift off the heat and keep stirring allowing mixture to cool for a second, adjust heat lower if neccesary
*When butter is melted, add another half, carry on with the next stick as done with steps above
* Add a dash of white pepper and give a final mix, put aside off the heat

Poaching Eggs

* Get a large non stick pan and melt a tab of butter on medium high heat
* Crack your eggs into a bowl and add one by one to insure they aren't broken
* As many as you can get in making sure they stay separate, cook for about 2 minutes and then add enough water to the pan to come over the eggs, cover with a lid and turn down heat to medium. Cook for another 3 minutes
* Remove with a slotted spoon to drain the eggs

Plating up

* Put 2 pieces of toast on the plate and a generous scoop of potatoes
* Add a mound of prepared spinach
* Add 1 egg for each toast
* Add your hollandaise sauce

**For Eggs benedict, substitute thick ham or canadian bacon or even regular bacon for the spinach

**For Smoked Salmon Eggs benedict, substitute smoked salmon/ lox for the meat or spinach

Enjoy brunch with your family and friends!

Salmon and Leek Pie

2011-06-20T09:00:00.000-07:00

Fish Pie you say????

This recipe combines 2 of my all time favorite things- Salmon and Leeks.

Any excuse to use either of these yummy flavors make us all happy and feeling like we have had a little taste of all that is good in the world!..... And the presentation and ease of this dish will make it a staple in your home.

It comes out looking like you spent hours making it and it is so easy you will be shocked.

Do plan on having a few hours though to let it sit in the fridge before you bake it to allow the flavors to blend together.

Serves 6

Ingredients

4 large leeks

2 tablespoons unsalted butter

2 1/4 pounds skinless boneless salmon fillet

1/4 cup chopped fresh dill leaves

1 teaspoon freshly grated lime zest

1 1/2 teaspoons coarse salt

1/4 teaspoon freshly ground black pepper

1 large egg

1 tablespoon water

17 1/4-ounce package frozen puff pastry sheets (thawed according to package instructions)

Prepare

*Cut white and pale-green parts of leeks crosswise into 1/2-inch-thick slices

*In a bowl of cold water wash leeks well and lift from water into a colander to drain, pat leeks dry

*In a large skillet cook leeks in butter over moderate heat, stirring, until tender, about 12 minutes, and cool

*Cut salmon into roughly 3/4-inch pieces and in a bowl toss with leeks, dill, zest, salt, and pepper until combined well
*In a small bowl whisk together egg and water to make an egg wash
*On a lightly floured surface with a lightly floured rolling pin roll 1 puff pastry sheet into a 10-inch square and the other into a 12-inch square
*Transfer 10-inch pastry square to a floured large baking sheet and mound salmon filling in center, forming a round 8 inches in diameter
*Brush edges of pastry evenly with some egg wash
*Carefully drape remaining pastry square over salmon and gently press edges together to seal
*With a sharp knife trim edges of pastry to form a 10-inch round
*Crimp edges and cut 4 steam vents on top of crust, brush crust evenly with some remaining egg wash
*Chill pie, loosely covered, at least 1 hour and up to 3
*Preheat oven to 400°F
*Bake pie in middle of oven until pastry is golden brown, about 30 minutes
*Serve pie warm or at room temperature

*SERVE WITH A SIMPLE SALAD

Artichokes with Hollandaise Sauce

2011-06-14T12:00:00.000-07:00

Do you know about artichokes???

I mean REALLY know about artichokes?

I am determined to have you go out to your grocer as soon as you read this post and buy them.

My dad used to go away on business and come home with a crate of fresh ready to eat little gems.

Mom would then prepare them, make a hollandaise if we were lucky, or simply have mayonnaise and melted butter to dip our tasty leaves into and we would "ooooooooo" and "aaaaaaaaaa" knowing the joy that came along with eating them. You didn't need anything else but the dipping sauce and a spoon to separate the choke from the heart at the end. Then in high school, if we had extra or if I was really pro active, I would make a few to then have for my lunch. I could laugh out loud at some of the looks I got, but every once in a while someone would "oooooo" and "aaaaaaaaaaaa" with me and then of course we would become friends!

I promise you you will make these a regular part of your diet, and the happy news is they are in season now!!!!

Ingredients
1 Large artichoke per person
1 stick of butter
1 lemon
3 egg yolks
white pepper
4 fresh rosemary sprigs to season the water
4 garlic cloves
Sea Salt
Pepper Corns
Mayo and Melted butter if you don't make hollandaise sauce

boil your water

step 1

step 2

step 3

trim the tips off your artichoke so it doesn't poke you!

Prepare

*Place a very large pot on the stove top to boil with your rosemary, garlic and sea salt added
* Take your artichoke and cut off the bottom as shown above
* Next cut off the top as shown above
* Take your artichoke and gently open it up a little as seen in picture 3
* Trim the tips of the leaves all the way around, this way you won't get poked! The tips are very sharp!

* Add your artichoke to the boiling water and place a small dish on the top to keep it under the water
* Boil for about 45 minutes to an hour, or until the leaves pull out very easily( pay close attention to how hot the plate will be when you take it out! I use tongs)
* Drain the Chokes, they will have lots of water in them, and place aside while you make your hollandaise sauce

Hollandaise Sauce
* Get a small pot to make the sauce
* Seperate your eggs, yolk from whites, you need the yolks
* Add the juice of 1 lemon and stir together with your yolks with a wooden spoon
*Add half your stick of butter to a very low heat, constantly stirring all the while
* When your butter is melted, add your last half of butter, again constantly stirring
* Remove from heat, sauce should be thick, add 1/2 teaspoon of black pepper and give a final stir
*Its ready to serve!

Also good with mayonnaise and melted butter

To eat, take the leaves out and put between your teeth and pull the meat off, discard leaves into a bowl
At the end when the leaves are done, remove the soft, purplish leaves, and with a spoon remove the pokie parts to reveal the heart, enjoy !!!!!

Jacket Potatoes and Rocket Salad

2011-06-13T07:00:00.000-07:00

While we lived in England we were introduced to a very simple yet strangely wonderful, satisfying meal....The Jacket Potato.
All it really is a an over sized baked potato with yummy fillings which can vary depending on how much you have in your fridge or pantry. Fantastic for a family on a budget, but as you may have guessed by some of the other meals, they will never feel like they are being fed on a budget!

1 Large Potato per person or 1/2 for little guys and girls

Ingredients

Large Potato washed and poked with a fork, and wrapped in aluminum foil
Bag of mixed salad
Shredded Cheese ( we like cheddar )
Pat of butter
Bacon- try turkey bacon if you don't eat pork!
Mushrooms
Onions
Baked Beans
Sour Cream
Sea Salt
Black pepper
Olive Oil
Balsamic Vinegar

Prepare

* Pre Heat your oven to 350 degrees
* Put Potatoes that are covered in foil in for about 1.5 hours
* Fry your bacon, place on a paper towel and set aside
* Slice the onion and mushrooms, place in a pan on medium heat, add a drizzle of olive oil and piece of butter, salt and pepper and sautee until soft, about 10 minutes
* Place mushrooms in a bowl with foil on top to keep them warm
* Heat your beans
* Put your salad on the plate you will have the potato on
* Put cheese, sour cream, bacon crumbled, beans into bowls and let people dress their own potato.
* Cut potato criss cross, add a bit of butter if desired and dress!!
* Add olive oil and vinegar to your salad with a bit of pepper

ALSO TRY
Lunch meat cut up, ham, turkey etc
Tuna fish salad ( mixed with Mayo)
A dab of ricotta
Sliced chives
Avacado diced

Have fun! You will be shocked at how wonderfully yummy and filling these potatoes are!

Cranberry Upside Down Cake

2011-06-11T09:00:00.000-07:00

The very first cake I learned to make as a girl was a Pineapple Upsidedown Cake.
I loved the caramelized sugar topping and the tartness of the Pineapple...
I came across a Cranberry Upsidedown Cake recipe but for some reason it didn't come out very well, so I went back to my good old recipe for the Pineapple version modified it a tiny bit, and it came out perfectly!!
I figured it would be a lovely holiday recipe to have during the season of lots of friends and family coming around. I love to hear your stories so please send them to me!

Ingredients

1/4 cup unsalted butter and 1/3 cup unsalted butter
2/3 cup packed brown sugar
12 oz package of fresh cranberries ( substitute 1 can of drained pineapple slices for pineapple version)
1 1/2 cup all purpose flour
1 cup granulated sugar
3/4 cup milk
1 1/2 teaspoon of baking powder
1/2 teaspoon salt
1 large or 2 medium eggs

Prepare

*Heat oven to 350 degrees
* In a cast iron skillet put 1/4 cup butter to melt on medium heat
* Add the brown sugar to the butter and let it melt, be careful not to burn it!
* In a bowl add the flour, salt and baking powder
* In a mixer add the butter, sugar and egg and whisk until creamy
* Slowly add the flour mixture
* At the end add the milk and with a spoon finish mixing together
* Add the mixture to the cast iron pan and bake in the oven for 45 minutes
* Get your cake plate and when the cake is done cooking place the cake plate over the cast iron pan and flip it over
* I like to serve this with fresh whipped cream and while it is still warm..

Wine Suggestion- Sparkling Rose

AND FROM MY FRIEND HEIDI ..A GLUTEN FREE VERSION:

Heidi Kalous wrote
at 3:51pm on December 28th, 2009

OK, here is the gluten free version...I used the same recipe but instead of regular flour I used a gluten free flour made for baking. (Gultenfreecreations.com has a good one) When I added the gluten free flour I also added the milk and then used my mixer to beat until smooth. Gluten free flour is really fine and it did not mix well without adding the milk at the same time. Everything else is the same as the original recipe.
It turned out awesome!

Breakfast Sandwich

2011-05-30T04:00:00.000-07:00

Ok... The bottom line for my family is that we love food!

Good food.

Thank goodness my dear friends are also good cooks, because quite frankly the expression on my children's and husbands faces would be a dead give away if it was something "not so tasty"..

Here is my disclaimer......

I care not for your waist line..those who come through my doors!

I expect you to either burn those calories with exercise, or watch your portion size!!!!

So guests beware!

I only promise to give you happy tummies and the promise that it is prepared with a happy heart!

My Daddy

http://eugenerehmann.com/default.aspx

Here is a breakfast/Brunch option that is quick, tasty and cost efficient.

I hope you will experiment with different things and make it part of your menu as well!

Serves 1

Ingredients

*1 Bagel of any sort

*1 or 2 eggs ( depending on how hungry you are! )

*2 or 3 Slices of Bacon ( try turkey! )

*A generous slice of Cheddar Cheese

*A pat of butter

*Ketchup or brown sauce

Prepare

* Fry your bacon

* Toast your bagel and butter it

* Either scramble your eggs or have them over easy, at the end place your cheese on top, turn off the heat and cover eggs for 1 minute to melt the cheese

* Place egg on top of bottom half of bagel, place your strips of bacon (which you break in half )

* Put ketchup or brown sauce on, place top of bagel.. cut in half and ENJOY!!!!!

Risotto with Asparagus, Mint and Peas

2011-05-24T09:00:00.000-07:00

Risotto is one of those dishes that can be used for a multitude of things... you can have it be very basic and then after it is cooled down use it for my all time favorite... Rice Ball Parmesan...You can also add other things too it.
My dear friend Andrew made this while he and his family lived with us last spring and it was GORGEOUS!! So experiment with different things and let me know what you discover!

Serves 6

Ingredients

4 cups vegetable or chicken broth
1 cup of water
½ a bottle of dry white wine
1 stick and a couple of tbs of butter, about ¾ of a cup
3 tbs extra-virgin olive oil
1 large onion, chopped finely
1 16-0z-box Arborio rice
20 to 25 Asparagus stalks cut into 1 inch pieces
1 cup freshly shelled small peas or petite frozen peas (about 1/4 pound)
1/4 cup chopped fresh mint
Sea Salt
Fresh ground pepper
2 cups freshly grated Parmesan cheese

Prepare

* Saute your asparagus and peas in a medium pan with about 2 tbs of olive oil until golden brown set aside off the heat
*Melt ½ a stick of butter with oil in heavy large saucepan over medium-low heat. *Add onion
* Sauté until soft and transparent, about 6 minutes
* Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes
* Add wine; simmer until almost all liquid is absorbed, stirring often, about 1 minute
* Add broth 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, about 15 minutes
* Add the last of the butter, stir in well
* Add your mint, stirring in well
* Taste the risotto, if it still seems too al dente, slowly add water as you did the broth until it is absorbed cooking until rice is tender but firm to bite and the mixture is creamy
* Add a generous handful of cheese… stir until it melts
*Season with salt and pepper
*Serve and add another handful of fresh Parmesan

Fresh Fettucine with Sausage,Asparagus,Spinach and Crumbled Goat Cheese

2011-05-06T09:00:00.000-07:00

I LOVE PASTA...

Since my years living in Milano, Italy I cannot get enough..
You can invent all kinds, knowing just some basics.
I was given a pasta attachment for my Kitchen Aid and have been liberated to a whole other level of culinary delight.
The funny thing is that I usually play with these dishes on days that the pantry looks bare and I am feeling really uninspired and a bit grumbly.
Then lo and behold, most everything can, with a minimal amount of thought be turned into a pasta dish fit for a king..
Be adventurous and share your success stories with us!

Feeds 6

Ingredients and Preparation for fresh pasta

Making fresh pasta with a pasta maker/mixer

3 1/2 cups bread flour
1tsp sea salt
4 large eggs
1 tbs cold water
1 to 2 Tsp of olive oil if your flour is dry

* Sieve flour and salt into the mixing bowl, add eggs and water and oil, mix with paddle attachment for 2 minutes on 4 or 5 speed , then switch to the hook and mix until the dough forms , about 4 minutes on 6 or 7 speed.. hand fold for a while until the dough is springy.. about 4 minutes.. then cover with plastic wrap and let sit at least 30 minutes..

* Put pasta attachment on and make pasta sheets according to directions

* Put on fettucini attachment and due according to direction

* Leave aside to dry until adding to boiling, salted water

Ingredients for sauce

*1/2 cup fresh Parmesan cheese for sprinkling on the top
* 1 pound of ground/minced sausage
* 8 oz of frozen spinach or 2 cups
* 6 to 8 Oz of goat cheese
* 8 Asparagus spears, cut off the end, discard, and then cut into inch pieces
* 4 minced garlic cloves
* 2 cups chicken broth
* 2 tsp olive oil
* 1 TBS of butter
* Sea salt
* 4 Tsp Italian seasoning
* 1/2 teaspoon of cracked red pepper, or to taste
* 2 pounds of fresh or dried fettucini

Prepare

* Make the pasta if applicable, put large pot on to boil with a splash of olive oil and dash of sea salt

* Brown the sausage with the minced garlic

* Using the same saute pan, put in asparagus and splash of olive oil on 1 TBS butter and sautee for a few minutes, adding the Italian seasoning as well

* Add 1 cup of broth and 2 cups of frozen spinach, sea salt and red pepper flakes and when it reduces add the other cup of broth

* Simmer covered for 5 to 10 minutes

* Turn heat off of mixture and allow to sit for 5 minutes

* When big pot is boiling put fresh past in and allow to cook until pasta comes up to surface

* Drain pasta and add to large pot with all the sauteed yumminess

* Cover and let sit for 5 minutes

* Crumble a generous amount of goat cheese on top of the pasta that has been put onto the dish you will serve it in.

* Serve with a small amount of parmesan cheese and a sprinkle of red pepper flake if you want....

SERVE WITH A SIMPLE SALAD

Wine Suggestion- Chianti

Not Your Momma's Salad!

2011-05-04T10:52:00.000-07:00

I have had so many fantastic conversations with people about why I am doing this sight!!
Aside from the financial reasons and my love of all foods from around the world.. my next motive and drive is feeding my family and my own body, fresh, nutritious life giving food.

If and when you are detoxing or trying to lose a few pounds because of the other yummy food you eat, this is sure to delight your taste buds, and give your body an extra protein kick that is also very Gluten free/ Vegetarian friendly for you.

Serves 2

Ingredients

Hand full of Red Leaf Lettuce
Bunch of Baby Spinach
Firm Tofu
1/2 Can of red kidney beans drained and rinsed
1 Carrot cut into thin slices
1 Avocado diced
4 grape tomatoes cut in quarters
5 mushrooms wiped and sliced
1/4 of a red onion finely sliced
2 oz or so of cheese ( I like cheddar ) cubed
Olive Oil
Balsamic Vinegar
Sea Salt
Pepper

Prepare

* In a saute pan add a splash of olive oil and heat to mid- high
* Drain your tofu and pat dry with a paper towel
* Cut your Tofu in half horizontally
* Pat dry again
* Add your Tofu to the pan add a splash of balsamic and cover with a lid
* Let it brown for 4 minutes, uncover and flip over
* Add more balsamic and olive oil
* After the other side has lightly browned, remove and put on a cutting board
* When cool cub the tofu
*Rinse and tear all your lettuce and spinach, pat dry and place on your plates
* Add the mushrooms
* Add your onion
* Add your avocado
* Add your tomatoes
* Add your carrot
* Add your Tofu
* Add your cheese
* Dress your salad with a splash of olive oil, balsamic and salt and pepper ( Try crushed red pepper for a kick! )

Mini/Bite Sized Cheesecakes

2011-04-27T12:27:00.000-07:00

One of the things that I am forever trying to do is to make things more guest friendly.

I am talking those times when you are asked to bring along a desert or side dish, or when you are having a party yourself and the thought of having to hold a fork and plate and chat is just not appealing.I for one am always spilling and dropping stuff!

So..I found this recipe for mini or bite sized cheese cakes and I was a happy girl! I have made them for my son's birthday and for holiday parties. They are so easy that you will wonder why you never made them before and everyone thinks they are just scrummy!! To be able to bring along a dessert that you would pay a fortune for and know that you paid nothing is SO satisfying! All you need are a few hours to let things set and firm up, but the whole process of the mixing it all up is nothing at all, maybe 30 minutes!

Makes 24

Ingredients

10 Oz of either Graham Crackers, Short Bread Cookies or Digestive Biscuits (Like plain Hob Nobs) Graham Crackers are in the photo

1/2 cup of butter

8 ounces of firm cream cheese cubed

2 TBS of granulated sugar

1 Large Egg whisked

3 TBS of sour cream or creme fresh

1 tsp vanilla extract

2 tsp of fresh lemon juice

2 12 cup mini muffin tins

Prepare

* In a food processor blitz your cookies till they are fine( can be done in a plastic baggy with a rolling pin if you don't have a food processor)

* Melt your butter in a glass measuring cup in the microwave

* Add butter to mixture blitzing until it is looking a bit like sand!

* Put about 1 generous tsp into each cup making sure you press firmly and up the sides of the cup

* Chill in the fridge for about an hour or until chilled and hard

* Heat oven to 375 degrees

* Into the food processor again, blitz the cream cheese until smooth

* Add the sugar and blitz until smooth

* Add the egg and vanilla and sour cream/creme fresh and blitz until smooth

* In your glass measuring cup pour the mixture and then carefully add to each cup going all the way to the top

* Cook for about 10 minutes until firm

* Cool on a cooling rack for about 10 minutes until room temp

* Refrigerate for at least 3 hours making sure you cover them with plastic wrap

* Remove by gently going around cakes with a butter knife until they come loose

To dress them up a bit try adding a bit of melted jam and/or a sprinkle of confectioners sugar! Use a tea strainer to make a really lovely effect with the sugar...

Wine Suggestion- Port

Easy peesy egg cups

2011-04-23T09:00:00.000-07:00

I stumbled across a FANTASTIC idea for breakfast... especially when you have lots of guests and wrapping paper is flying and tummies are rumbling!!!

If you want to have this with a nice piece of crusty bread, it works... with a lovely hash brown potato and bacon... fresh fruit....it works....hurray!!!!!
Experiment with all your own thoughts and ideas.. life is FULL of possibilities!

Happy Holidays!!!!

I made this after thanksgiving and re-purposed the mashed potato to become "hash browns" and enjoyed left over corn pudding!

Ingredients

1 cup cake tin (Serves 12)
Eggs ( usually 2 per person....)
Ham/Bologna/Turkey/ Lox...... 1 slice per cup cake cup
Shredded cheese of ANY kind
Salt
Pepper
butter to lightly coat the cupcake tin

Prepare

* Turn oven on to 350
* Lightly butter tin cups
* Place 1 piece if said meat in cupcake tin
*Break egg into the tin on top of the meat
* Add a sprinkle of cheese, salt and pepper
* Bake for 15 minutes

Serve with a variety things! Potatoes, Fruit, Hash browns, toast!!!! Add Salsa, Hot Sauce, Holindaise......

Cooking Class Week 4

2011-04-18T16:38:00.000-07:00

Cooking Class Week 3

2011-04-09T07:55:00.000-07:00

Cooking Class Week 2

2011-04-06T09:35:00.000-07:00

Cooking Class Week 1

2011-04-03T09:00:00.000-07:00

Huevos Rancheros

2011-03-22T08:57:00.000-07:00

I grew up in the southwest area of America until I was about 16 years old. We loved the trips we took to Mexico as a family and it certainly began a life long passion of travel that I still have today.

One of the dishes I have rediscovered is Huevos Rancheros.. My cousin makes it faithfully every year on New Years morning and we have happily been on the receiving end for 2 years now.
We love breakfast, and so we were delighted to have another yummy, cost friendly idea for brunch. It's fresh flavors are a lovely way to start out your day, but you can also make it for dinner too!

For this recipe I will tell you how to prepare it for one person.
Feel free to email me with any questions or comments! I love to hear from you!
gourmetcookingonadime@gmail.com

2 tortillas and eggs serve one person

Ingredients

2 corn tortillas

2 Eggs

3 Tbs of refried beans beans...or make your own by simply crushing whole canned beans with some seasoning and butter!! YUMMO!

4 Tbs of shredded cheese

4 slices of avocado

3 Tbs of Salsa

A few sprigs of fresh cilantro/coriander

Frying oil

1 Tbs of sour cream

Prepare

* Lightly fry your corn tortillas and place on a paper towel to cool

* Heat up your refried beans in a small pan

* Poach or fry your eggs

* Move your oven rack up to its highest point and turn your oven on broil

* Assemble your Huevos Rancheros by first placing your corn tortillas in the baking dish, add your beans to the top, add your eggs, add your cheese and salsa

*Pop into the oven and allow to brown and the cheese to melt, about 5 minutes

*Dress with slices of avocado, cilantro and sour cream

***I also fry some potatoes like in my recipe under brunch labeled eggs florentine.. minus the tumeric... and fry up some bacon!

Filo Dough Pie

2011-02-22T15:11:00.001-08:00

I have always loved eating all kinds of food.

I love having friends over and being challenged to cook things that I may not have on my repertoire.

Many of my friends are eating vegetarian, there are also many eating gluten free... you get the idea....

At first I was so daunted about having my guests in these times around, mainly because I didn't want to just serve beans and rice to my vegetarian friends, (although yummy!!), or baked potatoes to my gluten free friends (although again..) I felt inspired to serve them something that would be served at any meal regardless as to whether or not they had these restrictions.

I wanted to have it also be a recipe that I would carry over to my own family meals. I am a firm believer that variety is the spice of life as far as food goes, and that it is good for people to eat gluten free, vegetarian or whatever to allow as much variety into your diet as possible... as long as it is tasty and flavorful!! Your body will thank you!!!

Here is a fantastic, elegant and flavorful idea for a vegetarian meal... I know you will adore it!!!

Feeds 4 to 6

Ingredients

1/2 tsp of cumin seeds

3 Tbs olive oil

1/2 tsp sea salt

1/2 tsp of crushed red pepper

1 Tsp turmeric

2 Tsp ground coriander

3 Large Zucchini

1/2 Cup of basmati rice

2 1/4 cups of Vegetable stock ( you can also use chicken if not cooking vegetarian)

2 Cans of garbanzo beans drained

1/2 cup of melted butter

7 oz filo dough pastry thawed and ready to use ( you can buy this in most major grocery stores frozen isle)

8 inch spring foam pan (Like you would use for cheese cake)

Prepare

*Preheat the oven to 400°F and put in a baking sheet.

*Gently fry the cumin seeds and onion in the olive oil until the onion’s soft

*Add the turmeric, coriander and sea salt

*Dice the zucchini (unpeeled), add them to the onion mixture, and cook on a fairly high heat to prevent the zucchini becoming watery

*When they are soft but still holding their shape, add the rice and stir well, letting the rice become well coated in the oil

*Add the stock ½ cup at a time, stirring while you do so

*When all the liquid has been absorbed the rice should be cooked, so take it off the heat, stir in the garbanzo beans (Chick peas), and check the seasoning

* Add the crushed red pepper

*Brush the insides of the spring form pan with some of the melted butter

*Line the bottom and sides of the pan with ¾ of the filo, buttering each piece as you layer

*Leave a little filo overlapping the sides, and keep 3–4 layers for the top

*Carefully put in your slightly cooled filling, and then fold in the overlaps

*Butter the last layers of filo and scrunch on top of the pie as a covering

*Brush with a final coat of butter, and put in the oven for about 20 minutes, or until the filo is golden and the middle hot

*Check this by inserting a slim, sharp-bladed knife (or cake tester). If, when you remove it, it feels hot when you press it against your wrist, the pies ready.

Serve with a simple salad and a chilled glass of Sauvignon Blanc

Fresh Pasta

2011-02-01T15:54:00.000-08:00

Now hear me out..

Don't throw the baby out with the bath water!!!

Fresh home made pasta is not only a million times easier than anyone thinks, but more delicious than just about anything in the world too.

I have a Kitchen Aid Pasta attachment that I use. You can also buy the hand crank type. It matters only that the end results produces delicious, inexpensive culinary delights!!! I spend all of 10 minutes throwing the dough together, and another 15 making it into sheets, and then strips of pasta. Please give this one a go, you WILL NOT be sorry!

Making fresh pasta with a pasta maker/mixer

3 1/2 cups bread flour

1tsp sea salt

4 large eggs

1 tbs cold water

1 to 2 Tsp of olive oil if your flour is dry

* Sieve flour and salt into the mixing bowl, add eggs and water and oil, mix with paddle attachment for 2 minutes on 4 or 5 speed , then switch to the hook and mix until the dough forms , about 4 minutes on 6 or 7 speed.. hand fold for a while until the dough is springy.. about 4 minutes.. then cover with plastic wrap and let sit at least 30 minutes..

* Put pasta attachment on and make pasta sheets according to directions

* Put on fettuccine attachment and due according to direction

* Leave aside to dry until adding to boiling, salted water

Bolognese Sauce for Pasta or Lasagna

2011-01-11T15:06:00.000-08:00

One of my very favorite meals has got to be Spaghetti Bolognese!

This recipe is also the one I use for my Lasagna recipe which is on this site under the Italian Section.

It started out as my mothers recipe and I twigged it a little through the years.... and know am certain you will make it your own too! You can freeze it if you make extra, and I have NEVER seen anyone turn it down when I cook a meal for a friend who has just had a baby or is feeling poorly.

Serves 12

Ingredients for Sauce

The sauce is really the important, I cook mine for as LONG as possible, start it one day and turn it off at night, re-heat it the next day... letting all those LOVELY flavors mix and marry..

2 Large cans of diced tomato
3 Large cans of crushed tomato
4 Small cans of tomato paste
7 cloves of garlic-minced
2 onions minced
9 Italian sausages, either hot or mild
5 pds of beef mince/hamburger
Salt
Pepper
Dried Basil
Dried oregano
Crushed red pepper
Thyme
Sugar
Olive oil
Stick of butter
1 bottle of drinkable red wine
Water

Preparing the sauce

* In 2 large pots, add a splash of olive oil, turn on medium high
* Keeping in mind you need to break the ingredients in half, add onion and garlic to the pots
* Sautee until soft
* Add half a stick of butter to each pot
* Add hamburger and sausage to brown
* Add spices, like 2 Tbs of each except for the crushed red pepper, only 1/2 teaspoon of that to each pot
* When sausage is cooked, remove from pot and cut in half and then into pieces, throw back into the pots
* Add a glug of red wine to de -glaze the pots
* Add the crushed and diced tomatoes
* Stir in half the bottle of red to each pot
*Add the tomato paste
*Add 1/8 cup of sugar to each pot
*In the cans you have used, fill them with water and add in
*Taste it and if you think you need more spice add it!
*Turn heat on to simmer and cover and leave it stirring every little while
( when you go to bed turn it off and leave it till morning )