Mackerels with Almonds

INGREDIENTS:

Pepper, ground

4 Mackerel, small

70 grams Unsalted butter

50 grams Almonds, flaked

2 tablespoons Lemon juice

Lemon wedges to garnish

Salt to taste

DIRECTIONS:

• Clean and season the mackerels with salt. Heat some unsalted butter in a pan, and fry the mackerels in it until they are cooked well on both sides.
• Remove the fried mackerels to tissue paper to absorb the excess oil.
• Heat the remaining butter, add the flaked almonds and fry until they turn light brown in colour. Next stir in the lemon juice and salt and pour over the fried mackerels.
• Serve garnished with lemon wedges.

Fish Meuniere

INGREDIENTS:

Fish Meuniere

85 grams fish fillets
3 tablespoons plain flour
2 tablespoons lemon juice
Black pepper, ground to taste
2 tablespoons Parsley, chopped
Lemon wedges to garnish
Parsley sprigs to garnish
175 grams unsalted butter
Salt to taste

DIRECTIONS:

• Mix the salt and pepper with the flour, coat the fish lightly and set aside. Heat 3 quarters of the butter in a frying pan and then add the fish fillets in batches and cook over moderate heat.
• Remove the fish fillets from the pan when crisp and transfer to warm plates.
• Add the remaining butter to the pan and heat until the nutty golden brown stage, stir in lemon and parsley and immediately pour over the fish fillets.
• Garnish with parsley and lemon wedge’s and serve hot.

Coconut Fish with Galangal

INGREDIENTS:

350 grams fish fillets

1 shallots, chopped

4 cms galangal, finely, chopped

2 stalks lemon grass, finely chopped

1 red chilli fresh, seeded and chopped

125ml coconut milk

2 teaspoons fish sauce

5 coriander sprigs

1 onion, small, sliced

Freshly ground black pepper

4 tablespoons oil

Salt to taste

DIRECTIONS:

• In a pan, add 1 tablespoon oil, add shallots, galangal, lemon grass and chilli. Stir for 3 minutes until light brown. Remove from heat and transfer the contents to a mixer.
• Add coconut milk, fish sauce and stalks from the coriander and blend for 2 minutes or until well mixed to form spiced sauce.
• Place fish in an oven proof shallow round dish that fits over a saucepan, and pour over the spice sauce. Cover dish, place over a pan of boiling water and steam for 8-10 minutes or until fish flakes.
• In another pan, heat the remaining oil and fry the onions until golden brown. Remove and drain on paper napkin. Then add coriander leaves to the oil and fry for few seconds, remove and drain on paper napkin.
• Scatter the fried onion and fried coriander on the steamed fish and grind over plenty of black pepper. Serve hot.

NOTE:
Fresh ginger can be used as a substitute for galangal. Small red pickle onion can be substitute for shallot.

Beef Stroganoff

Try this frugal Beef Stroganoff recipe. It’s inexpensive and makes good leftovers.

INGREDIENTS:

2 tablespoons butter
2 tablespoons olive oil
1 ½ pounds round steak, or cube steaks, cut into thin strips
Kosher salt
Ground black pepper
All-purpose flour
1 large onion, sliced
8 ounces white button mushrooms, trimmed and sliced
1 ½ cups beef broth
1 (10 ¾ ounce) can cream of mushroom soup
1 tablespoon Dijon mustard
1 cup sour cream
Fresh parsley, chopped, garnish
Egg noodles, cooked according to package instructions

DIRECTIONS:

1. Heat the butter and olive oil in a large skillet.
2. Season the meat strips with salt and pepper, dust with the flour. Brown the strips on both sides quickly. Remove form the pan onto a plate.
3. Add the onions and the mushrooms to the skillet in the pan drippings. Sauté for 6 to 7 minutes until the onion is tender. Sprinkle with a tablespoon of flour and cook for 1 minute.
4. Put the steak back into the pan and add the broth and the soup. Cook over low heat for 30 minutes, covered. Add salt and pepper if needed. Stir in the sour cream and Dijon just before serving. Serve over egg noodles and garnish with parsley.

Spaghetti with Meat Sauce

Spaghetti with Meat Sauce is an inexpensive meal to make, even a large portion can be cheap and it makes great leftovers!

INGREDIENTS:

2 tablespoons extra virgin olive oil
2 pounds sweet or spicy Italian sausage, casings removed and crumbled
¼ cup diced white onion
1 tablespoon minced garlic
2 (28 ounce) can tomato puree
¼ teaspoon to ½ teaspoon crushed red pepper flakes
1 teaspoon dried thyme
1 tablespoon dried basil
2 teaspoons kosher salt
Freshly ground pepper
1 tablespoon sugar
1 pound of dried spaghetti, cooked according to package instructions.
Parmesan cheese, grated

Tuna Noodle Casserole

Tuna Noodle Casserole makes a great dinner and is inexpensive to make. It tastes great reheated too.

INGREDIENTS:

1 (8 ounce) can white tuna packed in water, drained
8 ounces fusilli pasta
4 tablespoons butter
3 tablespoons finely chopped red pepper
2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 cup whole milk
1/2 cup frozen sweet peas, thawed
1 (10 ounce) can cream of mushroom soup
1 cup shredded sharp cheddar cheese
4 tablespoons butter, melted
1/2 cup bread crumbs

Stuffed Green Peppers

Stuffed Green Peppers make a delicious, inexpensive meal. That actually make great leftovers too!

INGREDIENTS:

4 large green peppers
½ pound ground sausage, turkey or beef; cooked
2 cups chicken stock
1 cup long grain rice, uncooked
1 (1 ¼ ounce) packet taco seasoning
1/3 cup salsa
1/3 cup corn kernels
1 tablespoon butter, divided