$1.23 per serving
Ready in 2 hours
Spoonacular Score: 49%
Mashed Potato and Cauliflower Gratin could be just the pescatarian and gluten free recipe you've been looking for. This recipe covers 5% of your daily requirements of vitamins and minerals. We would call that a not so healthy side dish. This recipe makes 8 servings with 285 calories, 10g of protein, and 16g of fat each. Only a few people made this recipe, and 1 would say it hit the spot. Costing $1.23 per serving, this recipe is rather inexpensive. This recipe from www.epicurious.com requires black pepper, butter, whole milk, and coarsely italian fontina. From preparation to the plate, this recipe takes around 2 hours. Try Mashed Potato and Cauliflower Gratin, Mashed Potato and Cauliflower Gratin, and Mashed Potato and Cauliflower Gratin for similar recipes.
Read the detailed instructions on Epicurious
If you're concerned about saturated fat, try subbing in low-fat or fat-free milk instead. You can also replace milk with unsweetened soy milk in most recipes, if you want to go dairy free.
Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt-substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.
Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. All these "antis" add up to a big "pro" for your health! If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).
The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal. If you're watching your fat intake, just be aware of your serving size and enjoy.
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats-- between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use sunflower oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.
You should not store your onions with your potatoes-- the gases they emit will make each other spoil faster.
Size doesn't matter (when buying asparagus). Look for firm, straight stalks and an even green color. Leave limp and otherwise sad looking asparagus behind. Store in the fridge, but use within a few days.
Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.
Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.
To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.