The Cheap Gourmet

Baked Cheddar Mashed Potatoes Recipe

The other day I made these baked cheddar mashed potatoes on a whim. I had a package of instant mashed potatoes in the cupboard and decided to use them for my experiment. I would prefer making homemade, but these were actually quite tasty and I'd probably use the instant again just because it was so simple.

One the other hand, I think the baked cheddar mashed potatoes would have a better consistency with homemade. I imagine these potatoes would taste great using other kinds of cheese. I bet bleu cheese, mozzarella, or a parmesan/mozzarella blend would be great. 

I used instant Baby Red potatoes, which added a hint of color. The next time, I'm going to add bacon bits for additional flavor. This recipe takes about 15 minutes total and is a good stand-in when time is limited.

Baked Cheddar Mashed Potatoes
Servings: 4
Prep Time: 10 minutes
Bake Time:  5 minutes

Ingredients:

1 package instant Baby Red potatoes
Water (as per directions on potatoes)
2 Tablespoons unsalted Butter
½ teaspoon each Sea Salt and freshly ground Black Pepper, optional
½ cup Sharp Cheddar Cheese
8 cupcake tins

Directions:

1. Preheat oven to 400 degrees Fahrenheit.
2. Prepare potatoes according to package directions. Add butter and gently mix with water and instant potatoes. Cover and set aside for 5 minutes. Add cheddar cheese right before filling cupcake tins.
3. Insert cupcake tins into muffin pan. Using ice cream scoop, fill each tin ¾ full of cheddar cheese potato mixture.
4. Bake for 4 to 5 minutes, or until tops turn golden brown. Remove from oven and serve immediately.

Gado Gado: Spicy Indonesian Nut Sauce

Gado Gado is a spicy nut sauce originating in Indonesian. It is served over an arrangement of cooked or raw vegetables. This recipe uses almond butter and creates a smooth, silky sauce. Pour gado gado sauce over vegetables and garnish with apple slices, lemon or orange slices, toasted sunflower seeds or almond silvers.

Recommended vegetable selections include: steamed cabbage, shredded raw cabbage, baby carrots, celery slices, steamed broccoli, or fresh green beans.

GADO GADO SAUCE RECIPE

Serves 8
Preparation time: 15 minutes
Cooking time: 40 minutes
Ready in: 55 minutes

INGREDIENTS:

2 tablespoons Coconut oil
1 cup Onion, chopped
2 cloves Garlic, crushed
1 Bay leaf
2 teaspoons Ginger root, freshly grated
1 cup Almond Butter
1 tablespoon Maple syrup
1/4 teaspoon Cayenne pepper, adjust to taste
1 Lemon, juice only
1 tablespoon organic Apple cider vinegar
3 cups Water
1 teaspoon Sea salt

DIRECTIONS:

1. In a saucepan, cook the onions, garlic, bay leaf and ginger in coconut oil.
2. When onion becomes translucent, add remaining ingredients; mix thoroughly.
3. Simmer on lowest possible heat for 30 minutes, stirring occasionally.

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The Diva Diet, by Kathy Browning

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Tart and Tangy Marinated Vegetables

The following Tart and Tangy Marinated Vegetables need to marinate overnight to release the robust flavors. This is a great recipe for brown bag lunches and is certain to be a hit at parties, picnics, pitch-in's and cook-outs.

TART AND TANGY MARINATED VEGETABLES

Serves 4
Preparation time: 15 minutes
Marinate Time: 24 hours
Ready in: 15 minutes

INGREDIENTS:

2/3 cup Olive Oil
1 Lemon, juice only
2 teaspoon Sea salt
1 cup Broccoli
1 cup Cauliflower
1 cup Zucchini
1 cup Carrots
1 cup Red Onion, sliced

DIRECTIONS:

1. Wash, rinse and dry vegetables. Cut into bite size pieces.
2. Blend olive oil, lemon juice, and salt to make a marinade. Toss with cut-up veggies.
3. Marinate in refrigerator for 24 hours, stir and serve.

The Diva Diet, by Kathy Browning

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Fresh Green Beans with Shallots and Ginger Recipe

Today, I'd like to share my favorite fresh green beans with shallots and ginger recipe. Ingredients are sauteed in coconut oil; a healthy saturated fat known to fight off harmful bacteria and aid in digestion. One cup of these flavor-bursting beans provides 9.3 grams of protein, has zero-cholesterol and relatively lo-cal at 272 calories per serving.

FRESH GREEN BEANS WITH SHALLOTS AND GINGER RECIPE

Serves 4
Preparation time: 10 minutes
Cooking time: 20 minutes
Ready in: 30 minutes

INGREDIENTS:

1 tablespoon Coconut oil
1 medium Shallot, peeled and sliced into thin rings
1/2 teaspoon Ginger, freshly grated
1 pound Green beans, fresh, trimmed and cut into 1/2" pieces
1/4 teaspoon Thyme leaves, fresh
1/2 cup Water
Sea salt and freshly ground black pepper, to taste
1/2 cup toasted Almonds, chopped

DIRECTIONS:

1. Heat olive oil over medium heat, in a large skillet.
2. Add shallots and cook until translucent.
3. Add ginger and heat 5 minutes.
4. Add green beans and cook 5 minutes.
5. Add thyme and water, reduce heat to low and cover.
6. Steam until green beans are bright green and tender but still with a bit of crunch. Salt and pepper to taste.
7. Transfer beans to a serving dish and top with chopped almonds.

You might also enjoy Four Ways to Prepare Fresh Green Beans; a collection of green bean recipes that include: fresh steamed green beans, grilled green beans, sesame green beans and Italian green beans with potatoes and Parmesan cheese.

The Diva Diet, by Kathy Browning

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Diva Delicious Chickpea Salad Recipe

Spring has finally sprung and many of us are ready to shed those extra winter pounds. This month, The Cheap Gourmet will be presenting low calorie, high flavor recipes that are easy to prepare. Recipes are taken from my cookbook, The Diva Diet, which I co-authored with Heidi Whitaker; an autoimmune disease expert.

Today, I'd like to share one of my favorite spring salads, Diva Delicious Chickpea Salad. One cup of this tasty bean salad offers nearly 8 grams of protein; making it a great choice for a quick pick-me-up. This zero-cholesterol dish is also low-calorie at only 153 calories per cup. Better yet, it is easy to prepare and is perfect for serving at cook-outs and family gatherings.

DIVA DELICIOUS CHICKPEA SALAD RECIPE
Serves 3
Preparation time: 15 minutes
Chill time: 2 hours
Ready in: 2 hours, 15 minutes

INGREDIENTS
1/4 cup Parsley, fresh, minced
1/4 cup Onion, white, minced
1 Garlic, clove, minced
6 tablespoons Lemon juice, fresh
1/8 teaspoon Cayenne pepper
1/2 teaspoon Sea Salt
1-1/2 cups Chickpeas, drained
1-1/2 cups Zucchini, diced

DIRECTIONS

1. Whisk together everything but the chickpeas and zucchini.
2. Stir in the chickpeas and zucchini.
3. Let marinate in the fridge for at least a few hours for flavors to blend.

The Diva Diet, by Kathy Browning

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Baked Spicy Macaroni and Cheese with Ground Beef and Bacon Casserole

Baked spicy macaroni and cheese with ground beef and bacon casserole is one of our family favorite recipes. This one-dish meal is a cheap gourmet version of America's all-time favorite comfort food. It pairs well with a fresh salad and piping hot dinner rolls.

Baked spicy macaroni and cheese with ground beef and bacon casserole is a great dish to take to pitch-in parties and cook-outs. It can be served for lunch or dinner, as an entrée or side dish, and makes a great leftover meal that can be taken to work and reheated in the microwave.

This Mac' and Cheese casserole can be transformed into a healthier version by using whole wheat pasta, substituting ground beef with ground chicken or turkey, and using turkey bacon instead of pork. I have used low-fat cheddar cheese in the past, but found it to be a bit too rubbery in this particular recipe. I hope you, your family and friends enjoy this macaroni and cheese recipe as much as we do!

BAKED SPICY MACARONI AND CHEESE WITH GROUND BEEF AND BACON CASSEROLE
Serves: 6
Prep Time: 20 minutes
Bake Time: 10 – 12 minutes

INGREDIENTS:
1 to 2 Tablespoon Olive Oil
1 pound lean Ground Beef, Chicken or Turkey
6 slices Bacon, (Pork or Turkey)
1 16-ounce box Corkscrew Pasta (or Elbow Macaroni, Penne or Bowtie)
1 or 2 Jalapeno Peppers, seeds removed and diced
2 medium cloves Garlic, minced
1 16-ounce jar Ragu Cheddar Cheese Sauce
1 cup shredded Cheddar Cheese
1 teaspoon dried Oregano
1 teaspoon dried Basil
Salt and pepper, as desired

DIRECTIONS:

1. Preheat oven to 350 degrees Fahrenheit.
2. Place bacon strips in large skillet and cook over medium heat approximately 4 to 5 minutes per side. Bacon should be crisp on both sides for ease in breaking into smaller pieces.
3. Transfer cooked bacon to a plate lined with paper towels to soak up grease.
4. Crumble ground beef into skillet, allowing it to cook in the remaining bacon grease. Stir frequently and break up any large pieces using a spatula. 

5. Using a 3-quart pot, add 2 quarts of water, pinch of salt and a splash of olive oil. Bring to a boil, add pasta and cook as per package instructions.

6. While ground beef and pasta are cooking, wash jalapeno peppers, remove seeds and dice. If you prefer super spicy, chop entire pepper including the seeds.
7. Remove skin from garlic cloves and mince.
8. Break bacon into bite-size pieces and add along with jalapeno peppers and garlic cloves to ground beef during the last 3 to 4 minutes of cooking.
9. Lightly grease a 9x12 baking dish with olive oil.
10. Drain pasta using a colander and transfer to baking dish.

11. Drain hamburger mixture in colander and rinse with water to remove excess grease.
12. Add hamburger mixture and Ragu Cheddar Cheese Sauce to pasta. Gently stir to incorporate ingredients.

13. Top casserole with shredded Cheddar Cheese. Evenly sprinkle with dried Oregano and Basil.

14. Place Mac' and Cheese in the oven and bake for 10 to 12 minutes, or until cheese melts and begins to turn brown on top. 

15. Using oven mitts, remove casserole from oven. Allow to sit for 3 to 4 minutes. Transfer to dinner plates and serve immediately.

Gourmet "Souped-Up" Rice-a-Roni

I've been a fan of Rice-a-Roni since I was a kid. It was a staple in our household because it was a cheap food nearly everyone liked. With a husband and four kids to feed, my mom was not only the Cooking Queen, she was also the Queen of Frugality. Who knew her frugality would lead me to my destiny of becoming The Cheap Gourmet ;-).

Last week, our grocer was selling Rice-a-Roni as buy one, get one free. I love BOGO sales, don't you? Considering Rice-a-Roni is still one of my favorite "San Francisco treats", I stocked up. After all, this is probably one of the most versatile and easy-to-prepare dishes on the planet.

Today, Rice-a-Roni is owned by the Quaker Oats Company and offers 18 varieties. Although I haven't tried all of them (Yet!) my favorites include: Chicken, Beef, Red Beans and Rice, Rice Pilaf, Long Grain and Wild Rice, and Fried Rice.

Since I had purchased a total of 20 boxes of Rice-a-Roni, I decided to experiment a bit. I figured if my experiment failed, I would only be out a couple of bucks. But, I had a feeling my idea would work and I'm happy to report that it did!

I added one of my other favorite products, Campbell's French Onion Soup, to a box of Beef flavored Rice-a-Roni. The package called for 2-1/2 cups of water. I replaced the the water with one can of French Onion Soup and about 1 cup of water. It really "souped-up" the flavor and the onion chunks added a new layer of texture.

This dish is "souper" easy to prepare ;-). Did you like my pun, LOL! All that is required is one box of Beef flavored Rice-a-Roni, one can of Campbell's French Onion Soup and one cup of water. Food prep doesn't get much easier than that does it?

Follow the package directions for preparation of the Rice-a-Roni. Instead of using the full 2-1/2 cups water, replace with the French Onion Soup and one cup of water. Within 25 minutes, you will have a yummy side dish bursting with flavor.

Happy Thanksgiving - Healthy Holiday Recipe Collection

Happy Thanksgiving! It's hard to believe turkey day is only 2 days away. If you haven't planned your Thanksgiving feast and are looking for healthy alternatives to your favorite holiday fare, I'd like to offer you my FREE "Healthy Holiday Recipe Collection".

This 23-page report includes a complete menu to help you create a healthy holiday meal. Simply choose one recipe from each category, along with two side dishes and you'll be well on your way to creating the perfect holiday feast.

Categories include: Appetizers, Soups, Salads, Entrees, Side Dishes, Beverages and Dessert.

Click here to download - Download Healthy Holiday Recipe Collection.

*Please note the recipe collection is a PDF report and requires Adobe Reader to view.

 

Announcing: The Healthy Holiday Recipe Collection

It's official. The holidays are rapidly approaching and it's time to start thinking about what we'll be serving for holiday meals, social gatherings and office parties. Since many of us are attempting to eat healthier foods, I wanted to share my collection of healthy holiday recipes. Best of all, it's free! ;-)

The Healthy Holiday Recipe Collection is a 25-page report that includes a Holiday Menu Planner that is super easy to use. Simply select one recipe from each category, along with two side dishes and you'll be well on your way to creating a delectable, tasty holiday meal everyone will be talking about!

Categories include:

• Appetizers
• Soups
• Salads
• Entrees
• Side Dishes
• Beverages
• Desserts

Recipes Include:

• Artichoke and White Bean Dip
• Roasted Pumpkin Seeds
• The Great Pumpkin Soup
• Quinoa Soup with Greens and Potatoes
• Quinoa Apple Salad
• Persimmon Mesculin Salad
• Roasted Turkey
• Baked Honey Ham
• Mashed Sweet Potatoes
• Quinoa Stuffing
• Asparagus with Lemon Butter
• Pumpkin Dumplings
• Pumpkin Pie Smoothie with Homemade Whipped Cream
• Orange Coconut Frost
• Creamy Pumpkin Pudding
• Rice Pudding with Cranberries

Healthy Holiday Recipe Collection is a PDF file and requires Adobe Reader to view. If you do not have Adobe Reader installed on your computer, you can download it for free at www.Adobe.com.

Click the underlined link below to download your free copy of
Download Healthy Holiday Recipe Collection

Pumpkin and Romano Dumplings

Pumpkin and Romano Dumplings
A touch of crispiness and a dusting of cheese is the perfect balance with the smooth pumpkin texture.

Serves 8
Prep Time: 10 minutes
Cook Time: 18-20 minutes

Ingredients:

2 tsp salt for boiling water
1 cup Pumpkin, canned solid-pack
2 large Egg
1 tsp Sea Salt
1/4 tsp Nutmeg, ground or 1/2 tsp freshly grated
1/4 tsp Baking Powder
1 cup Whole Wheat Flour (or all-purpose white)
6 Tbsp Butter, unsalted
1 cup Romano cheese, finely grated

Directions:

1. Fill a large pot halfway full of water. Add salt and bring to a boil.
2. In a large bowl whisk together pumpkin, egg, sea salt, nutmeg and baking powder.
3. Add flour, 1/3-cup at a time and mix well. Dough will be soft.

You'll want to use the 1/2-teaspoon from a measuring spoon set for the next step. If you don't have a measuring spoon set, use a teaspoon, but only scoop out 1/2-teaspoon of dough.

1. Dip the teaspoon in boiling water, then scoop up a generous 1/2-teaspoon of dough.
2. Place the dough into boiling water, allowing dough to drop off spoon.
3. Continue this process until you run out of dough.
4. Boil dumplings until thoroughly cooked, about 10 minutes.
5. Drain dumplings in colander.
6. Melt butter in large skillet over medium heat.
7. Add dumplings.
8. Sauté until outside begins to brown, about 8 minutes.
9. Transfer to bowl, sprinkle with cheese and serve immediately.

Best Homemade Potato Salad Recipe

Today, I'd like to share my best homemade potato salad recipe with you. BUT! You must promise not to share it with anyone else because it's a family secret and has been served by my family members for four generations.

I can only assume this would be classified as German Potato Salad, as it originated with my great grandmother who was German. Personally, I'm not all that crazy for Bavarian foods. Can't stand the taste of sauerkraut, not a big fan of beer (although I do enjoy one on a hot summer day), and absolutely refuse to eat rabbit, deer or boar. However, I do enjoy potato pancakes, dumplings and Spätzle; a German delicacy consisting of tiny noodles or dumplings made of flour, eggs, water or milk, salt and occasionally nutmeg.

The following homemade potato salad recipe can be adapted to suit your taste buds. I rarely measure ingredients, so you might need to tweak this a bit to obtain the consistency you prefer. I like thick potato salad, while others prefer it to be a bit lighter. If you prefer the lighter taste, simply reduce the amount of mayonnaise and mustard by half.

Best Homemade Potato Salad Recipe
Serves 6
Prep Time: 15 minutes
Cook Time: 15-18 minutes
Chill Time: 2 hours, minimum

Ingredients:

6 medium Idaho potatoes (you can use any type of potato you prefer including Yukon Gold or Red)
4 slices thick-cut Bacon, diced
1/4 medium Yellow onion, diced (you can use White Onions or Scallions if you prefer)
1 Tablespoon Sweet Pickle Relish
1 Tablespoon Sugar
1-2 Tablespoons Mayonnaise (I prefer Duke's because it is super thick - Yum!)
1-2 Tablespoons Yellow Mustard
Salt and pepper to taste
1/2 teaspoon Paprika, optional
2 hard boiled eggs, optional

Directions:

Wash potatoes and cut into bite size cubes. If you prefer, you can remove the peel. Obviously, you would want to do this before cutting the potatoes into cubes.

Place potatoes in a 2-quart saucepan. Cover with water. Add a pinch of salt if desired. Bring potatoes to a boil over high heat, then reduce to medium-low heat. Cook potatoes until they are fork tender -- meaning, when you are able to stick a fork in them with ease, they are done.

While the potatoes are cooking, you can begin preparing the bacon. Stack slices of bacon on top of one another. Cut in half and stack. Then cut slices in half lengthwise. Next, cut slices approximately 1/2-inch in width. Separate and place in small skillet. Over medium-high heat, cook bacon until crispy. If you prefer, you can fry bacon slices whole, then break them into small pieces afterwards.

If using boiled eggs, you will want to boil them at this time. Simply wash the eggs off, then place in a small saucepan and cover with water. Bring water to a boil, reduce heat to simmer, cover and cook eggs for about 15 minutes. Drain the water and place eggs in the refrigerator to cool.

When potatoes are done, drain them in a colander and rinse with cold water. This will stop the cooking process and ensure the potatoes don't get smushy. Transfer potatoes into a mixing bowl and place in refrigerator for 15-30 minutes. Cooling the potatoes will help prevent them from breaking down when you mix the remaining ingredients with them.

Remove cooked bacon from skillet and place on a plate lined with paper towels to absorb grease. Retain the bacon grease in the skillet.

Once potatoes are chilled, add the bacon, along with 1 teaspoon of bacon grease, diced onions, sweet pickle relish, sugar, mayo, mustard, salt and pepper. Thoroughly mix all ingredients together.

If desired, sprinkle paprika on top of potato salad and top with sliced boiled egg. Chill for at least 2 hours. To create the look below, use two egg slices for the eyes, then cut the remaining slices in half and place around the edges, one half above each "eye" and four half slices to create the "smile". Use the bottom portion of the egg to create the "nose." Enjoy!

Gourmet Italian Side Dish

Gourmet Italian Potatoes, Tomatoes and Green Beans

I am a huge fan of Giada DeLaurentis of Everyday Italian at the Food Network. If you haven't watched her show, and you love Italian food, you should tune in. You'll be glad you did!

Her recipe for Gourmet Italian Potatoes, Tomatoes and Green Beans has quickly become one of our favorite side dishes. It's super easy to make and for about $3.00, you have a delicious tasting, healthy side dish that will serve four.

INGREDIENTS:

2 Tablespoons Extra Virgin Olive Oil
1 14-ounce can whole White Potatoes
1 14-ounce can cut Green Beans
1 14-ounce can diced Italian Tomatoes
1/2 cup shredded Mozzarella and Parmesan cheese blend

In a large skillet or WOK pan, heat olive oil over medium-low heat. Drain water from the potatoes and dice potatoes into quarters, or smaller depending on the size of the potato. You want them to be about 1/2-inch bite-sized pieces.

Cook potatoes for about 5 minutes. Drain green beans and add to potatoes. Cook for another 5 minutes, stirring occasionally. Drain juice from tomatoes and add to potato mixture. Stir ingredients together and let simmer for 5 minutes.

Sprinkle shredded cheese over the top of the mixture; transfer to serving bowl and serve.

NOTE: You can alter this recipe and use regular Idaho potatoes, fresh green beans and tomatoes; however, you will need to adjust the cooking time accordingly. You can add minced garlic and diced onions if you like. Just saute them prior to adding the other ingredients.