Potato Gnocchi – johanna
September 3rd, 2010 | Filed under: BUDGET MEALS, RECIPES - Sides

Whenever I am in the mood to cook Italian I always turn to my favorite Napa Valley Chef, Micheal Chiarello. His recipes are always clean and full of flavor. This recipe for Potato Gnocchi does not disappoint. Gnocchi [pronounced 'Nyoke-ee'] is a type of dumpling made from semolina or wheat flours or starchy potatoes or sweet potatoes. It is not uncommon to find recipes that mix part potato with squash or spinach. Gnocchi are to the Italians what french fries are to the Americans. Everyone loves them. The dough is so light and fluffy it is like biting into a cloud; they practically melt in your mouth. Gnocchi was first introduced by Roman Legions during the expansion into Europe. It was a quick cheap side dish favored mostly in Northern Italy but now is enjoyed throughout the Middle East and South America.

Now, for the important part: the tips of trade for making perfect gnocchi. Michael prefers to bake the potatoes. It is perfectly fine to boil the potatoes however you must follow these important guidelines.

1. When boiling the potatoes for potato gnocchi you want to cook the potatoes WHOLE with SKINS ON. If you peel and cut the potatoes before boiling they will absorb too much water resulting in mush.

2. Do not over cook the potatoes. Test the potatoes by piercing one with a fork or knife. If it is hard then it needs to cook longer. A fork should be able to insert easily and the potato slowly slip off. (About 30-45 minutes) Lay the potatoes on a board or towel to cool slightly before peeling.

3. Use a potato ricer or push the cooked potato through a strainer. Mashing the potatoes creates mashed potatoes. Gnocchi begins as a light dough. Pushing the potatoes through a strainer or ricer is what gives the gnocchi the airy texture.

The dough should be gently handled similar to when making biscuits or pie crusts or even meatballs. Everything is folded in mixing until just blended. This is not a pasta or bread dough so avoid kneading the dough too much. Add the flour a little bit at a time until the dough holds together. Do not add too much flour. Once the dough is ready you can either cut the dough then cook or shape the cut pieces using the tines of a fork. The indentations created by rolling the dough on the fork is key to holding the sauce. The end result? Absolute heaven. There are many ways to serve gnocchi. Be sure to scroll to the bottom of the recipe for delicious ideas. Click here for a step by step tutorial from making the dough to rolling them.

Source: Michael Chiarello
Kosher salt
1 pound russet potatoes
3 to 4 large egg yolks,
1/2 cup freshly grated Parmesan
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon gray salt
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour, plus more for dusting board and dough

Preheat the oven to 425 degrees.
Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook’s Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use. Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups.

Make a mound of potatoes on the counter or in a bowl with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough.

If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.

Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them.

To shape use a gnocchi board or the tines of a  fork turned upside down. Rest the bottom edge of the gnocchi board (or the back of a fork) on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. As you shape the gnocchi, dust them lightly with flour.

When ready to cook, bring a large pot of water to a light boil and add salt. Drop in the gnocchi and cook for about 30 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.

Cook’s Note:
Baking potatoes on a layer of salt allows heat to circulate 360 degrees. Scrape the salt into a jar and reuse it again and again. If you do not have time to shape the gnocchi, you can freeze the dough, defrost it in the refrigerator, and then shape it. To freeze shaped gnocchi, line baking sheets with waxed paper and dust with flour. Spread the gnocchi on the prepared sheets and freeze until hard. Remove to individual-portion-size freezer bags. Store in the freezer for up to 1 month. To cook, drop the frozen gnocchi into boiling salted water. Cook for about 2 minutes after they rise to the surface.

Dazzledish Variations:
- Baked Gnocchi: Prepare gnocchi as directed above. Meanwhile heat 2 tablespoons butter in a saucepan over low heat. When melted stir in 2 tablespoons flour until smooth. Slowly add 1 cup milk whisking until smooth. Continue to heat sauce until slightly thickened about 5 minutes. Then add 3/4 cup shredded Parmesan cheese. Stir until blended. Season with salt and pepper. Place cooked gnocchi in a casserole dish. Pour sauce over gnocchi. Bake at 400 degrees for 10-12 minutes.
- Sprinkle gnocchi with 1/3 cup shredded Parmesan cheese then drizzle with 1/2 cup heavy cream. Bake in a 400 degree oven for 10-12 minutes.
- Simmer gnocchi in chicken stock with chopped celery and carrots to make dumpling soup. Garnish with chopped scallions.
- Heat 3 tablespoons butter over medium heat until slightly browned. Toss with gnocchi.
- Serve Gnocchi with marinara sauce.
- Use in the place of pasta.

Technorati Tags: Italian, michael chiarello, Potato Gnocchi, RECIPES, side dish

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Zucchini Cornbread Casserole – johanna
August 31st, 2010 | Filed under: BUDGET MEALS, RECIPES - Sides

I awoke one morning to find an enormous zucchini on top of the kitchen island. A friend at Stephen’s work brought them in. He said there were more but he was not sure how many I would want. This giant cuke was plenty. Part of the zucchini went into a batch of muffins. I shredded the rest then stuck it in the refrigerator until the next day. I needed some time to come up with alternative uses for zucchini. This recipe for zucchini cornbread caught my eye.

The bread part is a bit misleading. It is definitely a casserole. Something more like a spoon bread than cornbread. I forgot to buy corn mix while at the supermarket and so I had to make my own mix. I have included the recipe for the mix below. I apologize I forgot to write down the name of the site I found the cornbread mix recipe on. It would be nice to have the rest of the ingredients list to make the cornbread. I will keep looking! Until then enjoy a spoonful of zucchini cornbread casserole.

Source: Allrecipes
4 cups shredded zucchini
1 onion, chopped
2 eggs, beaten
1 (8.5 ounce) package dry corn muffin mix (see below for recipe)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 ounces Cheddar cheese, shredded

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.

In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 2 quart casserole dish; top with remaining 4 ounces of cheese.

Bake in a preheated oven for 60 minutes.

Corn Muffin Mix:
Source: Unknown
1 cup Corn Meal
1 cup all-purpose flour
1/4 cup sugar
4 tsp baking powder
1/2 tsp salt

Mix all the ingredients together in a bowl or ziplock bag.

Technorati Tags: 4th of july, barbecue, casseroles, cornbread, Memorial Day, picnic, RECIPES, side dish, summer, Thanksgiving

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White Bean Salad with Green Beans and Tomatoes – johanna
August 27th, 2010 | Filed under: BUDGET MEALS, RECIPES - Sides, RECIPES - Soup / Salad

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, rinsed and drained
1 medium tomato, cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
- 1 grilled salmon steak, flaked
- 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
- Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
- Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

Technorati Tags: barbecue, green bean salads, lunch, picnic, RECIPES, salmon, side dish, tuna

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Potatoes and Asparagus Omelet – johanna
July 9th, 2010 | Filed under: BUDGET MEALS, RECIPES - Breakfast, RECIPES - Snacks, THE BUDGET PANTRY, THE CRAFT CLOSET

On Saturday or Sunday morning I like to make omelets as a way to use up left over vegetables. Ideally to make this recipe for potatoes and asparagus omelets use precooked cubed potatoes and steamed asparagus to cut down on cooking time. If leftovers are not available blanch the asparagus and potatoes in boiling water for 5-6 minutes. Our potatoes and asparagus omelet also makes for a tasty comfy dinner entree. Use 5 egg whites and 1 whole egg for a low cholesterol version.

2 small red potatoes, chopped into 1-inch bite sized cubes
1/2 cup chopped 1-inch pieces asparagus
1 tbsp chopped cilantro
6 eggs
1/4 cup shredded cheddar cheese
2 thin ham slices, chopped
Butter
Salt and pepper
Salsa

In a bowl whisk eggs together until well blended. Set aside.

Saute potatoes and asparagus in 1 tablespoon of butter over medium-high heat until browned and caramelized. Season with salt, pepper and cilantro. Reduce heat to medium.

Pour whisked eggs over vegetables in pan. Once the egg starts to set gently lift one edge with a spatula and tilt the pan so the uncooked egg runs underneath. Repeat all around the pan until most of the omelet is set with a small amount of uncooked egg on top. Carefully use a spatula to flip the omelet over and turn off heat. Sprinkle with ham slices and cheese. Flip one side of the omelet over folding in half. Remove from heat. Top with a dollop of salsa and serve. Makes 2

Technorati Tags: 4th of july, brunch, cheap meals, food, fun family food, kids, omelets, Potato asparagus omelet, RECIPES, RECIPES - Breakfast, summer

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Grilled Vegetables with Pasta and Sausage – johanna
April 28th, 2010 | Filed under: BUDGET MEALS, RECIPES - Main Dish

Grilled vegetables with pasta is one of my favorite ways to use up vegetables and left over meat. Except in winter when they all go in a pot for soup. This dish is a throw back to my days in college. It is cheap, quick, easy and the variations are endless. Back then I used Top Ramen onions and peppers. On a college budget 10 for $1.00 for Top Ramen was not bad. The grilled vegetables seemed to turn an ordinary plate of noodles into an elegant meal. Throw in some black beans and I had a sustainable meal for all those hiking trips in the mountains.

6 ounces Italian Sausage, chicken, pork, steak or 1 can of black or garbanzo beans,
1 small red onion, sliced
2 zucchini, halved then chopped into 1/2-inch pieces
1 medium bell pepper, sliced
2 garlic cloves, coarsely chopped
Pepper
1 pound pasta of you choice

Boil pasta according to package directions.

Meanwhile, heat a skillet on medium-high heat. Add the sausage and cook. Remove all but 1 tablespoon of the grease. Add the vegetables. Let cook a few minutes before stirring. Continue sauteing a few minutes longer. The vegetables should be tender but still have a bite to them.

Drain pasta. Dish pasta onto plates or bowls and top with a serving of vegetables.

Serves 4

Variations:
Meats: chicken, steak, pork chops, bacon, black beans, garbanzo beans, Kidney beans, tofu, ect.
Vegetables: eggplant, squash, tomatoes, peas, asparagus, artichoke hearts, bok choy, broccoli, ect.

Technorati Tags: dinner, easy, fast, kid friendly, RECIPES, summer

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Scrumptious Honey Whole Grain Cornbread – johanna
March 22nd, 2010 | Filed under: BUDGET MEALS, RECIPES - Breads

Historically cornbread has been around long before the first European settlers arrived. The Native American Indians taught the new settlers how to grind corn into corn meal to make “Pone”. Using a simple mixture of ground corn meal, water and salt this early version of cornbread became a valuable staple to the New settlers those first few years after their arrival. Cornbread was especially popular throughout the Civil War as it was quick and cheap to make. The ingredients used depended on the region; for instance, the addition of sugar and flour was typical of the North while the South favored an unsweetened version cooked in a cast iron skillet. Cornbread has had quite a makeover over the years. The variations are endless with each family claiming to have the best recipe ever.

You would think my dad being a farmer from Georgia would have passed along a treasured recipe. All we got was Betty Crocker and Jiffy. Needless to say I was never a fan of cornbread as it was always dry and flavorless. Then I met the Odoms in Woodville Texas. A loverly little town in East Texas with fresh air, tons of trees and lots of old 19th century houses. Odomville was a small community comprised of the descendants of the Odom family located about 30 minutes out of town heading East toward Fred Texas.

During my visits in Odomville I mostly enjoyed sitting at the kitchen table with Mr. Odom and Alice eating a square of cornbread. Alice died of old age shortly after I arrived in Woodville. It was a somber time for us all even more so for her beloved Mr. Odom. They had known one another since childhood and the loss was almost more than he could bare. I continued to visit Mr. Odom when in the area as I so enjoyed his stories of Odomville. And so it was on my last day in East Texas I was with him at the kitchen table once again sharing a meager snack of cornbread and milk.

I am extremely particular about cornbread. There are but two recipes I can say I have enjoyed one being Alice Odom’s recipe and the other one is this recipe for honey whole grain cornbread. The sweet kiss of honey mingles well with scrumptious earth grains. Serve as a side with chili or a salad.

Source: Mayfiles
1/2 cup butter, melted
2 eggs
1/2 tsp baking soda
1 cup whole grain flour
2/3 cup honey
1 cup buttermilk
1 cup yellow cornmeal
1/2 tsp salt

Preheat oven to 350 degrees. Butter a 9X13 baking dish; set aside.

In a medium bowl, mix honey and butter until combined. Add eggs, buttermilk and soda; mix well.

In a separate bowl, mix cornmeal, flour and salt. Add flour mixture to milk mixture; folding just until combined. Pour batter into prepared baking dish. Bake for 20-30 minutes.

Notes:
If you do not have a natural foods market near by Whole Grain Flour can be found in most supermarkets that sell Bob’s Red Mill flours. If you cannot find whole grain try blending 1 part kamut + 1 part spelt + 1 part hard white wheat.

Technorati Tags: family, Honey Whole Grain Cornbread, RECIPES, southern food, traditions

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Chicken Lo Mein – johanna
March 19th, 2010 | Filed under: BUDGET MEALS, RECIPES - Main Dish

I try to start every week prepared. Sunday night we sit down and have a family pow wow to discuss the family issues and the upcoming week’s schedule. I finish the weekly menu and write up the grocery list. Sunday I was in control. Monday I was frustrated. Monday’s are always packed. There is laundry to do, grocery shopping and it is my day to volunteer at school. The cupboards, pantry and refrigerator were bare after a week of trying to use up what we already had. This made for a very long shopping day as I had to stop off at several places for the best deals. Then there was the call from the doctor asking if I could bring Mason in for some lab tests. I was hoping the nurse was going to say I could pick up the health examination form I dropped off the following Monday that was only supposed to take them 48 hours to fill out. The deadline to submit all the school registration paperwork was fast approaching and I needed that form by week’s end. Tuesday was fulfilling yet exhausting. I spent all Tuesday morning cleaning the house, organizing and playing Taxi driver. Wednesday afternoon I spent at the doctor’s office holding my six year old son down while they gave him three shots. I was feeling relieved the evening’s dinner party was canceled; our guests had something come up last minute. Worried because I still needed a babysitter for Friday afternoon; parent/teacher conference. And guilty because I did not do a very good job selling tickets for the school’s tri-tip fundraiser due on Friday.

After all of the commotion that week I was looking forward to a bowl of Pork Lo Mein. Problem was I forgot to take the pork chops out of the freezer to thaw. Luckily I had left over roasted chicken. The next obstacle in my way was I accidentally threw out the magazine page with the Lo Mein recipe I wanted to try. So I winged it using Top Ramen.

1 tbsp oil
2 cups chopped chicken, 1-inch pieces
3 garlic cloves, chopped
Any combination of the following Vegetables- 1 celery stalk sliced, 2 cups shredded cabbage, a handful water chestnuts, shitake mushrooms sliced, handful snow peas, 1 bok choy chopped roughly, bean sprouts, sliced red pepper, 1 carrot cut julienne, 1 small onion sliced, 1 crown broccoli
Noodles- rice noodles, Soba Noodles, Top Ramen noodles
1/4 cup soy sauce
1/2 cup Top Ramen Oriental broth
1 tsp powdered ginger, 1 tbsp grated
1-2 tsp Chinese rice wine vinegar
1-2 tsp sesame oil

Sauce:
Mix together the soy sauce, broth, ginger, vinegar and sesame oil. Set aside.

Boil noodles according to package directions.

Meanwhile, heat oil in a skillet or wok. If using raw chicken add the chicken to the wok; cooking until no longer pink. Remove. Add the garlic and vegetables; saute until tender but still crisp. Return the chicken and pour in the sauce. Let simmer for five minutes. Serve mixture over noodles or without noodles.

Serves 4

In the sauce I used 1 Top Ramen Oriental flavoring packet. You can substitute chicken stock or make your Oriental flavoring with less sodium.
Oriental Flavoring
Source: Adapted from Spark People
2 tablespoons onion powder
2 tablespoons ground ginger
2 tablespoons garlic powder
1/2 tablespoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon Chinese Five Spice Powder

Mix all the spices together; store in an airtight container.
1 teaspoon = 1 Top Ramen packet.

Technorati Tags: cheap meals, chicken Lo Mein, family, fast easy meal ideas, food, kids, Oriental Flavoring ingredients, RECIPES

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Hearty Lentil Soup – johanna
March 17th, 2010 | Filed under: BUDGET MEALS, RECIPES - Breakfast, RECIPES - Soup / Salad, THE BOOKSHELF

Here is a hearty Lentil Soup to warm the bones through the last scraps of winter. I have tried many lentil soup recipes but they either had an off taste or they lacked flavour. I hope this soup is to your liking.

When ever possible I like to add a little history with a recipe. It makes for an interesting conversation starter at the dinner table.

A member of the legume family, the lentil in addition to providing a rich source of iron is packed with fiber, folate and B vitamins. The lentil is often associated with Middle Eastern fare; however, the origins of this tiny legume dates back to 9000 BC Asia. Traces of the lentil are evident in Greece where it was once considered a poor man’s food while in Egypt the lentil has been discovered amoung the belongings of the royal Egypian tombs. Lentils were also a staple in early settlements of Hungary, Britain, Switzerland, Africa, Peru and Eastern Indian civilizations.

Lentils remain a popular source of protein for many cultures throughout the world. They cook quickly and do not require an overnight soaking like their cousins. Add 1/4 to 1/2 cup of lentils to any soup or stew. Mix cooked lentils with recipes like hamburgers, meatloaf and pasta dishes.

2 Italian Sausage links, castings removed
1/4 cup olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, chopped
4 cloves garlic, minced
1 tablespoon oregano
1 large bay leaf
1 teaspoon basil
1 (14.5 ounce) can diced tomatoes, undrained
2 cups dry lentils
8 cups chicken broth or water
1-2 cups baby spinach leaves
1/4 teaspoon pepper
Salt to taste

In a large soup pot, heat the oil over medium heat. Add the sausage; crumbling as it cooks. Add the garlic, onions, carrots and celery and saute until tender. Stir in garlic, oregano, bay leaf, basil, lentils, broth and tomatoes. Bring to a boil. Reduce heat and simmer for at least 2 hours until thickened and the vegetables are soft. When ready to serve, stir in spinach and pepper; cook until wilted. Season with salt if needed.

Variations:
- Note that the chicken stock helps give the soup flavor. Do not use canned broth it is flavorless. Use a good quality chicken base or homemade stock. I like Better than Bullion. If using water you might need to adjust the spices adding some thyme, salt, rosemary and a tablespoons of vinegar (distilled, red or white).
- For a vegan version of the soup omit the sausage and stock adding 1 tablespoon of vinegar.

Technorati Tags: food, lentil soup, RECIPES, soup, st. patricks day, stew, vegan, winter

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Sausage and Peas Pasta – johanna
January 29th, 2010 | Filed under: BUDGET MEALS, RECIPES - Main Dish, RECIPES - Sides

This is a nice simple 30-minute dish. I was in the mood for something saucy using left over pasta, peas and some Italian sausage. I made a rue using butter, flour and milk but never used it. The sausage dish looked so yummy without it.

Serves 4
1 tbsp olive oil
1 pound hot or Mild Italian Sausage, cut into bite sized pieces
2 large garlic cloves, chopped
1 green pepper, chopped
1 small red onion, thick slices
1 cup green peas
1 pound egg noodles or favorite pasta
3 tbsp butter
1/4 cup grated Parmesean cheese
Salt and Pepper, to taste

Bring a pot of water to a boil. Add pasta and cook until desired doneness. Drain and toss with butter and cheese.

Meanwhile, heat oil in a large skillet over medium heat. Cook sausage until browned and just about cooked through. Add onions, garlic and green pepper. Cook until just tender but not soggy; about 3 to 5 minutes. Add peas and cook until heated. Season with salt and pepper is desired.

Technorati Tags: 30-minutes, BUDGET MEALS, easy, family, fast, recipe

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Ham Stir-Fried Rice with Peas – johanna
January 22nd, 2010 | Filed under: BUDGET MEALS, RECIPES - Sides

My mom’s ham fried rice was one of my favorite dishes. I routinely requested it for my birthday dinner. In my home growing up we ate it as a main dish. Today we serve ham fried rice in smaller portions along side fish, shrimp or teriyaki chicken.

1 cup rice, brown, Jasmine or cooked wheat berries
2 cups broth or water
1 tbsp oil
1 small onion, chopped
1 cup frozen peas
1 1/2 cups cooked ham, chopped
2 eggs, beaten
4 scallions (green onions), chopped
1 tbsp rice vinegar
2 tbsp soy sauce
Salt and Pepper

Add rice and broth to a pot; bring to a boil. Cover and simmer 20 minutes until tender and set.

Heat oil in a skillet or wok over medium to medium-high heat. Saute onion until translucent and tender. Add peas and 2 cups rice. Saute for 2 minutes. Add ham, mix. Make a well in the center; pour in egg. Let set 2 minutes then scramble. Toss the rice with the egg. Stir in the scallions, vinegar and soy sauce.

Technorati Tags: BUDGET MEALS, Chinese New Year recipes, families, food, ham fried rice, RECIPES, side dishes

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