Wednesday, March 25, 2015

Ho-Lee Stir-Fry

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Ho-lee stir-fry is all vegetables - lots of them and to quote my husband, "This is probably the best stir-fry you have ever made." That coming from a carnivore who loves his meat and taters and to whom I approached timidly about us having an all vegetable meal for which he did say yes.

Tuesday, March 24, 2015

Bacon, Potato and Cheese Pizza

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It seems that my brain doesn't stop thinking about food some days. This morning I came up with a recipe idea for a pizza. You see my inspiration came from the website In the Kitchen with Jenny and she posted these great little cheese stuffed bread sticks using her homemade dough recipe. Well sometimes I get inspired from looking at some one else's creations then the juice just starts to flow. That's how I ended up with an idea for a pizza that would be close in flavor to a potato gratin and had ingredients of a baked potato soup. Crazy, right?

Thursday, March 19, 2015

Baker's® Raspberry Ganache Pie

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I woke up one morning earlier in the week thinking about the lovely chocolate mousse pie I had at the steakhouse a couple of weekends ago. My thoughts were that I have to make it. Then I spotted a recipe one of my blogging friends made for her son's birthday, a chocolate mousse cake that she posted and I couldn't believe that we seemed to be on the same wave length! Any how, I ventured out in the blustery wind and went to the store. The cold and wind had me so flustered that I completely forgot to check my cookbooks for how to make mousse.

Wednesday, March 18, 2015

Stuffed Savoy Cabbage

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Searching back through my recipes I had posted a recipe for Polish Stuffed Cabbage however it was earlier in my blogging days and I think my photographs were horrendous which is probably the reason why it did not receive much traffic. I am taking this opportunity as we are having these for dinner to write a new post, revamp the recipe and take new photographs.

Monday, March 16, 2015

Spice-Rubbed Pork Loin

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I am beginning to believe that the meat department in our local grocery store is actually listening to consumers. More often than I can count on my hands we have asked them for extra fat to tie onto a beef or pork roast. On my recent visit to the store I spotted the most beautiful pork loin for roasting that I have seen in a great many years. When I picked up the roast to check it out a little closer I was definitely grabbing it for one of our dinners.

Saturday, March 14, 2015

Restaurant-Style Broccoli and Garlic

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I have come to hold myself with high standards in my own kitchen at home. Each time I prepare a dish that I know I want to blog here at Cooking On A Budget, I expect no less than something perfect. The flavor has to be spot on, the method of cooking or technique has to be right and it has to be something that appeals to a wide audience especially those like me who have to budget grocery monies.

My inspiration for this came from the broccoli with garlic I had this past weekend at a steakhouse restaurant. When I decided to tackle a steakhouse dinner at home (yes, I splurged on two beautiful steaks which is allowed once in a while) and made that dynamite Steakhouse Potato Gratin the vegetable I had available was fresh broccoli so the menu was all set.

I needed to think through how to get the broccoli cooked and tasting like what I had over the weekend. What I came up with resulted in a broccoli dish that was brightly colored, cooked to perfection and just so flavorful with the garlic and the broccoli itself was really good. So many times I think we over boil broccoli and loose not only the nutrients but the good flavor it has.

You will not be disappointed with this cooking method and very simple recipe.
  • 1 head broccoli - cut into small  or medium sized florets
  • 1-2 cloves garlic - minced
  • 2 tbsp. olive oil
  • 1 tbsp. butter
  • salt to taste
  1. Begin by preparing your broccoli. Remove the heavy stem and leaves and cut the florets.
  2. In a pot large enough to hold the broccoli, fill the pot about half way with water and add in salt to taste. Let this come to a boil.
  3. When the water comes to a boil, carefully drop in your broccoli. Cook for 5 minutes tops. Drain in a colander and set aside. DO NOT RINSE.
  4. Get your garlic prepared.
  5. Heat a large skillet over medium heat and add the olive oil. Turn the heat to medium low and add in the garlic. Stir and permeate the oil with the garlic and cook for about 2-3 minutes stirring so the garlic does not burn.
  6. Turn the heat up to medium and add one tablespoon of butter and let it melt.
  7. Add in the broccoli and stir and cook for a few more minutes until it is warmed through.
You should end up with perfectly crisp-tender broccoli that is brightly colored and has a lovely garlic flavor.




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