Cheesy Cauliflower and Broccoli Bake

This recipe is for a broccoli cauliflower cheese casserole.  I steamed my fresh veggies and combined them with the cheese sauce from a classic mac and cheese recipe.  Then I covered it in Panko breadcrumbs and baked it.  The result is a cheesy way to serve your veggies.  Enjoy! 

Cheesy Cauliflower and Broccoli Bake

Ingredients

¨            1 head of broccoli, cleaned and cut into florets

¨            1 head of cauliflower, cleaned and cut into florets

¨            8 ounces of sharp cheddar, shredded

¨            3 cups of milk

¨            2 tablespoons butter

¨            2 tablespoons flour

¨            ¼ cup of panko breadcrumbs

 

Directions

1.    Put broccoli and cauliflower in large bowl.  Add about ½ inch of water and cover with plastic wrap.  Cook for 6 minutes in the microwave to steam.

2.   In medium saucepan, melt butter.  Add flour, cook for about 5 minutes to get rid of the flour taste.

3.   Add milk, warm over medium heat until just before it boils.  Add cheese and stir until melted into sauce.  Remove from heat.

4.   Put steamed veggies into baking dish.  Cover in cheese sauce and breadcrumbs.

5.   Bake for 30 minutes or until breadcrumbs are slightly browned.

Overall

This side dish was good.  Next time I make it I will add some ground mustard to the flour and butter mixture for a richer flavor. 

Frugality

The broccoli and cauliflower were each on sale for $.88 from Sprouts.  The cheese was $2 and everything else was on hand.  For $3.76 this is a great way to get the kids to eat their veggies, and adults too! 

Look Forward To

A shopping trip…I just used up all of my veggies!

Lemon Garlic Grilled Artichokes

I love this recipe for fresh artichokes.  It combines some of my favorite flavors- garlic, lemon and olive oil. 

Lemon Garlic Grilled Artichokes

 

Ingredients

¨           2 large fresh artichokes

¨            2 cloves garlic, minced

¨            The juice of one lemon

¨            ¼ cup of olive oil

¨            Salt, to taste

 

Directions

1.    Clean artichokes and cut into quarters.  Remove the choke.

2.   Boil artichokes for about 10-12 minutes.  You should be able to easily stick a fork in the heart when they are done.

3.   While artichokes are cooking combine the olive oil, garlic, lemon juice and salt, mix.

4.   Place cooked artichokes into large bowl, cover with olive oil mixture.  Allow to marinate for at least 15 minutes.

5.   Grill artichokes until edges are light brown, enjoy!

Overall

This is my favorite way to prepare fresh artichokes.  

Frugality

The artichokes were 2 for $3 and the lemon was $.44.  All of the other ingredients were on hand.  The total for this side dish is $3.44.

Herbed Spaghetti Squash

This recipe was one I made up.  Usually I make spaghetti squash into either a pasta-like dish with red sauce or mix it with macaroni and create a healthier version of macaroni and cheese.  Since I just made lasagna last night, I’m kind of all-pasta’d out (if that’s even possible).  So I decided to try something a little different.

Herbed Spaghetti Squash

Ingredients

o   1 medium spaghetti squash, 2-3 pounds

o   3 Tablespoons butter or margarine

o   ½ tablespoon dried parsley

o   1 tablespoon dried basil

o   1 tablespoon dried oregano

o   1 teaspoon salt

o   1/8 teaspoon fresh ground black pepper

o   A small handful of crushed walnuts or pinenuts

 

Directions

1.    Preheat the oven to 375 degrees F.

2.   Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish.  Use either a grapefruit spoon or a melon baller to remove seeds and discard.

3.    Bake for 45 minutes to an hour, until the squash is easily pierced with a paring knife.

4.   Remove from the oven and allow to cool slightly (cool enough for you to work with it with your hands). Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.

5.   Add the butter, herbs, nuts and salt and pepper and toss thoroughly but gently to combine. Serve immediately.

Overall

This recipe is delicious, fresh-tasting and easy to make.  The nuts provide a great texture.  Enjoy!

Frugality

The squash was about $3 from Sprouts and everything else was on hand.  Very cheap and delicious side dish!

Look Forward To

I will be picking up my produce basket from my local co-op tomorrow.  I’m looking forward to discovering my new foods to work with next week!

Garlic Oven Fries

Ok so on a happier note, I found my new go-to recipe for oven fries.  This recipe is from http://mostlyfoodandcrafts.blogspot.com/2011/08/garlic-potato-fries.html with just a few adjustments to suit my tastes.  The end product was a delicious, garlicky crispy French fry.  Will definitely be making these again.

Garlic Oven Fries

Ingredients

•  8 garlic cloves, minced
•  6 tbsp extra virgin olive oil
•  4 medium red potatoes (slide into halves and then ¼ wedges)
•  3 tbsp cornstarch
•  1 1/2 tsp salt
•  1 1/2 tsp freshly ground black pepper
•  ½ tsp garlic powder

 

Directions

1.   Preheat oven to 425 degrees. 

2.  In a large bowl, toss all ingredients to coat potatoes.

3.  Arrange in a single layer on a baking sheet and bake until golden brown, for 40 minutes, turning once, halfway through cooking.

4.   Serve immediately with your choice of dipping sauce.

Overall

What a delightfully crispy treat these garlic fries are!  Easy to make and super delicious!

Frugality

The potatoes were about $2 and the garlic was about $.25.  These beat any fast food French fries you could get for $2.25!

Look Forward To

I still have a broccoli, a spaghetti squash and 3 red bell peppers to work with this week.

Creamed Spinach

Although I am a fan of spinach, I usually tend to the same recipe every time I cook it (sautéed with onion, extra virgin olive oil, and a splash of lemon).  When I got my co-op produce basket this week and got a big bag of spinach in it, I decided to try something new with it.  Guilty confession:  I love the spinach side dish from Boston Market.  So, when I found this recipe for creamed spinach I was already anticipating a certain flavor.  Hoping not to disappoint myself here is the recipe I used.

Creamed Spinach

Ingredients

• 1 (10 ounce) can condensed cream of mushroom soup
• 1 tablespoon flour
• 4 tablespoons butter or margarine
• 1/2 teaspoon garlic salt
• 1 12 oz bag of fresh, washed spinach
• 1 medium onion, chopped

 

Directions

1. Add 2 tablespoons of the butter to a large frying pan.  When it melts add onion and cook until soft.
2. Add mushroom soup and cook over medium heat. Stir in flour, rest of the butter and garlic salt.  Heat for about 5 minutes to cook the flour.
3. Stir in spinach and cook until it softens into desired consistency.  About 7 to 10 minutes. Serve warm.

Overall

I was not disappointed with this recipe!  This is the best creamed spinach I ever had.  I will make this recipe again and again with no changes.  The onion gives a nice crisp consistency and the soup makes it so creamy.  Very fresh and delicious tasting.  I’m considering it already as a possible addition to my Thanksgiving feast.  I highly recommend this side dish.

Frugality

The spinach was from my co-op basket this week so it cost me $1.65.  The soup was $1.30 from Fresh and Easy and the onion and spices were items I had on-hand.  For under $3 you can’t beat this dish.  Can I just say again how delicious this turned out?!  Yummo!

Baked Yams and Dilled Green Beans

I have never cooked with or even tasted a yam.  So when they came in my co-op basket this weekend, I wasn’t sure what to make of them.  Since September is National Honey Month, I thought I would try a recipe that incorporated honey as well.  I used a recipe from www.allrecipes.com and adjusted it according to other people’s comments and recommendations.  This is the recipe I ended up with.

Camotes al Horno (Baked Yams)

Ingredients

• 6 small yams
• 6 tablespoons butter
• 6 teaspoons honey
• 3 teaspoons white sugar

Directions

1. Preheat oven to 350 degrees F
2. Place yams in a large pot of lightly salted, boiling water and cook for about 20 minutes, or until tender. Drain.
3. Arrange the yams in a lightly greased 9x13 inch baking dish. Cut a slit down the middle of each one and dab 1 tablespoon of butter in each.
4. Bake in the preheated oven for an hour, or until golden. Spoon 1 teaspoon honey into each yam, sprinkle each with sugar and serve.

Overall

Since this was my first time working with yams, I thought that overall they turned out pretty good.  They remind me of not-so-sweet sweet potatoes.  They are no doubt firmer than sweet potatoes, which warranted the longer cook time.  The yams were pretty good but the long cook time makes me not want to buy them again.  If I did make them again I think I would try to use brown sugar instead of white for a better flavor combination.  Also when I cut them to put the butter in some of them cut in half and therefore the butter  seeped through to the pan and didn’t cook into the yams as desired.

Frugality

The yams cost me about $1.65 through my food co-op (www.bountifulbaskets.org), the honey, butter and sugar were on hand.  For $1.65 this is a great side dish but for an hour and a half of my time, not really worth it.

This second recipe is one of my favorite ways to prepare fresh green beans.  This is a recipe I adapted from my mother’s cooking. 

Dilled Green Beans

Ingredients

• 1 pound fresh, cleaned, trimmed green beans
• 1 tablespoons butter
• 1 teaspoon salt
• 1 teaspoon dried dill weed

Directions

1. Place trimmed green beans in medium sized bowl.  Add about ½ inch of water.  Seal with plastic wrap.  Microwave about 6 minutes, or until desired consistency.
2. Add butter, salt and dill, stir and serve as side dish.

Overall

As always with this recipe, it turned out great.  The dill gives the green beans a very fresh taste.  This is my go-to recipe for green beans and even tastes good on canned green beans if you don’t have fresh available. A delicious, low-cost side dish that could be served along side anything from meat to pasta.  If you don’t have butter on hand olive oil can easily be substituted.

Frugality

The green beans cost me about $1.65 through my food co-op (www.bountifulbaskets.org), the dill, butter and salt were on hand.  This is a cheap but yummy side dish that takes only minutes to prepare.

Look forward to:

I still have a cauliflower, a head of green leaf lettuce, a bunch of spinach and a head of broccoli to cook this week.