Ingredients

• 1 cup shredded cheddar cheese  
• 1/2 cup butter
• 3/4 cup all-purpose flour 
• sliced almonds (Carmen's touch)
• 2 tablespoons corn-meal (Carmen's touch)
• 1 egg
• 1/4 teaspoon salt 
• 1/2 cup of Shredded Parmesan cheese

Preparation (Carmen's touch)

1. In a large bow, mix cheese, flour, salt, corn-meal and butter together.Then add egg and stir until dough holds together.
2. Wrap dough plastic cling film and freeze for at least 30 minutes.
3. Preheat oven to 350°.
4. Roll out  the dough and cut it into strips then use your hands to make them into finger shapes. Place them on a large baking sheet. Sprinkle Parmesan cheese on top,  press half of an almond into each 'finger tip' to make 'nails'. 
5. Bake the fingers for about 15 minutes. 

 

• 2 large potatoes, peeled and quartered
• 1 pounds pork sausage
• 1 teaspoon butter
• 1/4 cup milk
• 1 cup diced onion
• 1 packet dry brown gravy mix
• 1 cup water
• salt and pepper to taste

• 1 cup Enokitake mushrooms
• 1 small ginger, grated
• 2  onion, sliced
• 1/2 green bell pepper
• 1 medium carrot, sliced
• 20 sheet of spring roll wrappers
• 1 cups bean sprouts
• 1/2 cup fresh coriander, roughly chopped
• 1/2 cup fresh basil, chopped
• 1 tablespoon Worcestershire sauce
• 1 tablespoon sesame oil
• 2 tablespoon soy sauce

1. Place 2 tablespoons of oil in a large frying pan over medium to high heat. Fry onion and gingers for about 1 minute.
2. Add mushrooms, green peppers and carrots, as you stir-fry, add in  the sauce. Stir-fry 1-2 minutes until vegetables have softened.
3. Remove from heat and add bean sprouts, tossing to mix in. Make sure all the ingredients are dry before making the rolls.
4. Take a sheet of spring roll wrapper, spread 1 1/2 teaspoons of the mixture on each sheet, moisten all the sides with beaten egg. Fold the 2 side edges and roll the sheet.
5. Place the spring rolls in oil, fry them for about 1 minute on each side. They are done when they turn light brown. Drain them on paper towels. 
6. Serve with soy sauce or rice vinegar.

• 1 pound thick-cut bacon diced
• 16 ounces fusilli pasta
• 2 tablespoons olive oil
• 1 teaspoon salt
• 2 tablespoons garlic, minced
• 2 cups tomatoes, diced
• 1/2 cup red wine
• 1 medium onion, diced
• 4 tablespoons mixed herbs
• 1/4 cup freshly grated Parmesan Cheese

1. In a large pot, boil some water, when boiling add 1 teaspoon salt and the pasta and cook until the pasta is al dente.
2. Fry bacon in a large pan until it is crispy. Remove  to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add olive oil, onions and garlic, cook for 2 minutes. 
3. Then put in the tomatoes, cook for 5 minutes, mix in the wine, simmer for 5 minutes
4. Drain pasta and add to the tomato mixture pan. Add basil and bacon. Sprinkle Parmesan Cheese on top.

• 1/2 pound minced pork
• 1 cup Pak choi, diced
• 1 1/2 tablespoons fresh ginger , minced
• 1 1/2 teaspoons sesame oil
• 1 egg white
• 1 tablespoon soy sauce
• 1/2 teaspoon salt
• 1/4 teaspoon white peppe
• 2 dozens  won-ton wrappers
• 1 tablespoon of  chicken stock
• 1 teaspoon salt
• 2 tablespoon of chopped coriander

1. Put a teaspoon of wonton filling in the middle of the wrapper.
2. Slightly wet the edges of the wrapping with a little bit of egg white, and fold the wrapper in half to make a rectangle, then seal the edges by pressing them together.
3. Fold the wrapping one more time, this time moisten the 2 corners on the middle line, and pull them together, then press on it gently and make a what looks like a little bag. Repeat.
4. Mix in the chicken stock with 4 cups of water, bring to boil and add in coriander. Once you add the coriander, slightly reduce the heat to just under a boil. 
5. Put in wontons for 3-4 minutes. 
6. Serve with soup.

• 4 pieces of pork chops
• 2 tablespoons of Italian mixed herbs
• 1/2 teaspoon of salt
• 2 tablespoon of cooking wine
• 1 table spoon of Worchestershire source
• 1/2 teaspoon of sesame oil
• 3 medium-sized potatoes
• 1 cup of frozen mixed vegetables
• 1 teaspoon of chicken powder
• 1 pack of gravy mix (24 g), prepare according to pack instructions.

1. Wash and tenderise pork chops by  banging on the meat with a hammer.
2. Sprinkle salt, chicken powder and herbs on both side of the meat
3. Mix all the rest of the seasoning in a bowl and soak the meat in it.
4. Put them back in the fridge, and leave them soak for at least 2 hours  ( Ideally over-night )
5. Heat oil in a large skillet over medium/high heat .When the oil is nice and hot, put pork chops in the pan, and cook on each side for about 4 to 5 minutes.

1. Preheat oven to 400°.
2. Peel potatoes, cut them into quarters or eighths
3. Bring to potatoes to boil for 10 mins. Drain out water.   
4. Carmen's touch: give the potatoes a really good shake in the pot.
5. Add potatoes to the baking dish and turn to thoroughly coat with oil. Season with salt.
6. Roast at 400° for an hour, turning every 15 minutes until crisp on the outside and fork-tender on the inside. 

1. Defrost  a cup of frozen mixed veggies. 
2. Used the same frying pan that you used for the meat before, and heat up a teaspoon of oil, fry onions and add in the vegetables. sprinkle some salt on the top
3. Fry for 1-2 minutes

Estimated Cost: $10

Ingredients:

• 4 tablespoons rice vinegar
• 4 sheets of Nori (dry seaweed)
• 2 teaspoons sugar
• 1/2 teaspoons salt
• 1 cup of sushi rice
• 1 small pack of smoked salmon (100g)
• 1 small cucumber
• 2 eggs 

I originally discovered this recipe for broccoli and potato soup on About.com after searching for ways to use some old broccoli and potatoes in the Fridge (shh! Don't tell my husband!) Just so happens I like cheese. Yes I do. Who doesn't? I thought adding some cheese would go well with this soup and make it more creamy. 

The original recipe also called for celery but I took it out because I don't like celery. Sorry celery. Not in this kitchen. 

Cook Time: 30 minutes

Serves 4-5

Estimated Cost: $5

Ingredients:

• 2 tsp olive oil
• 1/2 medium onion, finely chopped (about 3/4 cup)
• 1 medium potato, peeled and cubed
• 4 cups fresh broccoli, including stems, chopped
• 2 cups low-sodium, fat-free chicken or vegetable broth
• 1 1/2 cups milk
• Carmen's touch: 3/4 cup grated Monterey jack cheese

Preparation:

1. Heat oil on medium heat in a soup pot. Gently fry onion for 3minutes.
2. Add potato, chopped broccoli, and cheese followed by the broth and milk. Bring to a boil, then reduce heat, cover and simmer for 20 minutes, until vegetables are tender.
3. Allow soup to cool slightly, then transfer to a blender in 2-3 batches, and blend until smooth.
4. Return soup to pot and heat gently until ready to serve.