Creating memorable and healthy dining experiences.
Spinach and Grape Salad – johanna
March 24th, 2009 | Filed under: BUDGET MEALS, RECIPES - Sides, RECIPES - Soup / Salad
The weather was absolutely gorgeous today, a perfect day for a picnic. We ran around the backyard with Police Officer Mason in hot pursuit. Mason is a no-nonsense cop. Forget the ticket for speeding, we had to go straight to jail on the trampoline, where I jumped until I had to leave to start dinner. As I cooked, the kids took advantage of the warm weather spraying themselves with the water hose. I did not have the heart to make them come inside and so decided we would have a picnic. A perfect meal for a perfect day.
I know this salad may seem a little weird, but it tastes phenomenal. It is super quick, healthy and goes well with seasoned pork chops and roasted potatoes.
Source: Rachael Ray
1 red onion, halved and thinly sliced
1 cup red seedless grapes, halved
4 oz baby spinach
1/4 cup sliced almonds, toasted
2 tbsp balsamic vinegar
Heat oil in a skillet, cook red onion over medium-high heat for 3 minutes. Stir in the grapes and 1/4 cup water and remove from heat. Stir the spinach, almonds and balsamic vinegar into the onion mixture, season with salt and pepper. Serves 4
Irish Brown Bread – johanna
March 17th, 2009 | Filed under: BUDGET MEALS, RECIPES - Breads
I made a pot of soup for dinner one night and thought rolls sounded good so I grabbed all my cookbooks in search of a fast bread recipe. I settled on a recipe and went to work when I discovered I missed the part that said to let rise for 5-6 hours. Not wanting the ingredients to go to waste I set the bowl aside and waited the 5-6 hours and we went without rolls. If I had read the directions I would have also seen that once the rolls are shaped they must rise for another 5 hours. After all the effort the rolls turned out to be horrible. The kids used them to spit at each other.
Brown bread is great because it does not need to rise. Do not confuse this rustic Soda Bread with the richer Boston Brown Bread commonly found in Ale Houses. Traditional Irish Soda Bread is made with coarsely ground wheat flour. Quite different from the typical wheat flour found in the United States. If you have a grinder then making your own coarsely ground wheat flour is no problem. If you do not have access to a specialty shop try using King Aurthur. The butter they use in England as well as Ireland is very salty and therefore gives the bread more flavor. Normally I mix vinegar with milk to make buttermilk. With brown bread real buttermilk is essential. The buttermilk acts as the yeast, reacting with the baking soda.
Making brown bread is a fun way to teach the kids about chemistry. While you are waiting for the bread to cook, try adding different liquids to baking soda, namely lemon juice and vinegar (make sure you set the cup or bowl on a baking sheet).
Source: adapted from The Art of Simple Food by Alice Waters
3 cups whole wheat flour
3/4 cup bread flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 to 2 cups cultured buttermilk
Preheat oven to 450 degrees. Oil a small dutch oven or cast iron skillet.
In a large bowl stir together the flours, salt, and baking soda. Make a well in the center of the dry ingredients and add 1 1/2 cups of the buttermilk. Stir, adding more buttermilk if needed, until all of the flour is incorporated. The dough will be pretty scrappy. Turn the dough out onto a lightly floured surface and knead for a minute or two, just until the dough comes together. Form the dough into a round and place in the pan. Sprinkle a bench scrapper or a large knife with flour and cut a deep cross in the dough, as if you were going to divide the dough into four pieces.
Bake at 450 for 15 minutes, then reduce the oven temperature to 400 degrees. Bake for about 30 minutes more, until the loaf is nicely browned and sounds hollow when you knock on it.
Finger Lick’n Roasted Chicken – johanna
March 15th, 2009 | Filed under: BUDGET MEALS, RECIPES - Main Dish
Fryer chickens are considered economically a better buy than bagged. Pricewise, I do not mind picking up a $5.00 rotisserie from the grocery store when I am in a pinch. I find a roasted chicken saves me time in the kitchen as well. If I plan just right, I can get several meals out of one chicken.
My brother Todd made the most succulent chicken once when we were teenagers. He basted the chicken halves in butter frequently as it roasted to create the most tender and juicy chicken. Nothing like the typical dry bird I always end up with. Over the years, I have collected tidbits of advice from cookbooks to culinary shows. I remember the first time I made this chicken, I about went into shock. It was a perfectly baked chicken; tender and juicy reminiscent of my brother’s.
Source: Adapted from River Cottage Family Cookbook
1 fryer chicken
6 tbsp butter, softened
Salt, thyme, oregano
1/2 lemon
1 celery stalk
1 carrot
1 small onion
2 Bay leaves
Heat oven to 425 degrees. Remove the neck and organs from the cavity. Rinse chicken and pat dry. Place chicken in a roasting pan or large cast iron casserole pot. Rub the chicken with the butter. Season with salt, thyme and oregano inside and out. Squeeze half a lemon over the chicken then place the lemon inside the cavity.
Stuff the carrots, celery, onion, bay leaves inside the cavity and around the chicken. Roast at 425 degrees for 15 minutes or until the chicken starts to turn brown. Reduce the heat to 350 degrees; continue to roast 1 1/2 hours longer basting occasionally.
Tips:
Let the chicken come to room temperature before cooking.
The softer the butter the easier it is to spread and stick.
Asian Noodle Bowl – johanna
March 5th, 2009 | Filed under: BUDGET MEALS, RECIPES - Main Dish, RECIPES - Sides
I think Asian cuisine is by far my favorite type of food. It is simple and makes me feel good after I eat it. Tonight was a “all I want is mac and cheese” night. Luckily this dish is so easy and quick to prepare because the kids were crowed around me like vultures. For kids who were “not going to eat anything but macaroni and cheese” they gobbled down their dinner expressing rave reviews between bites. I think little Everett might have licked his plate clean. It was nice to see them so lively and happy after their little tummies were filled with a good meal. I think they felt it too.
2 tbsp soy sauce
4 cups beef broth
1 clove garlic, chopped
Noodles
Cooked beef, cut into strips
Broccoli florets
Carrots, julienned
Bring stock, soy sauce and garlic to a boil over medium-high heat. Add noodles and meat. Simmer for a few minutes. Add the vegetables and simmer a few minutes more. Until the noodles are done but the vegetables firm, not mushy.
Variations:
Add torn cabbage or kale with the veggies or spinach before serving.
For the noodles use angel hair, Japanese soba, spaghetti or top ramen.
For the meat use cooked roast beef, pork, chicken, firm tofu or shrimp.
For a more adult version add a sprinkle of cilantro and a tbsp or more of chilli garlic sauce.
Brown Sugar Mustard Glazed Salmon – johanna
March 4th, 2009 | Filed under: BUDGET MEALS, RECIPES - Main Dish
I believe that eating healthy does not have to taste like cardboard and can be satisfying. Salmon happens to be one of my favorite foods. I love the natural rich buttery flavor of salmon. It can be a little expensive but oh so worth the money. Salmon are loaded with Omega 3 fatty acids. Fatty acids are essential to the body; but, because the body cannot make fatty acids they must be consumed through food. In addition to being a very good source of protein, salmon are also low in fat and an excellent source of vitamin B6 and B12. So eat up!
To make a complete meal serve brown sugar mustard glazed salmon with long grain and wild rice and steamed or sauteed green beans (see below).
Source: unknown
1/2 cup brown sugar
2 1/2 tbsp Dijon Mustard
Juice of 1/2 lemon
Salt and Pepper
4 (7-oz) Salmon fillets
2 tsp oil
Preheat the over to 400 degrees. In a small bowl, whisk together the brown sugar, mustard, lemon juice and 1/2 teaspoon pepper.
Heat a large, ovenproof skillet over high heat. Rub the salmon with the oil, season with salt and pepper and place skin side up in the skillet. Cook until a crisp brown crust forms, about 3 minutes. Remove from the heat, flip over and coat with the brown sugar mixture. Transfer skillet to the oven and bake until the glaze caramelizes and the fish is cooked through, about 5 minutes.
Green Beans:
Saute sliced onions and chopped garlic until slightly blackened. Add frozen french cut green beans and saute until heated through 2-3 minutes. Season with salt and pepper and a pinch of Italian seasoning.
Creamed Tuna and Peas on Toast – johanna
March 2nd, 2009 | Filed under: BUDGET MEALS, RECIPES - Main Dish
This is a recipe I used to make all the time in college. Creamed Tune and Peas has been around since the great depression. I can see why. It is cheap to make, filling and perfect for a rainy day. Traditionally it is served over toast. I like it with a baked potato.
1/4 cup butter
1/4 cup flour
2 cups milk, warmed
2 tsp chicken bullion
Salt and Pepper
1 large can tuna
2 cups frozen peas, thawed
In a saucepan melt the butter over medium heat. Stir in flour until combined and smooth. Whisking constantly, slowly add the milk in a steady stream. Continue to whisk until there are no more lumps. Cook until the sauce starts to thicken slightly. Remove from heat.
Season sauce with the bullion and salt and pepper. Add the tuna and peas. Serve over a slice of toast.
Variations:
Serve over biscuits, potatoes, rice or noodles
Add shredded Parmesan or cheddar cheese to the sauce
Add chopped cooked carrots and/or onion
Springtime Lemon Muffins – johanna
February 26th, 2009 | Filed under: BUDGET MEALS, RECIPES - Breads
A few years ago I attended a bake off held to raise money for a girls youth group. It was a yearly event many residents looked forward to as they stuffed their wallets with cash hoping to snag one of Mrs. A’s delectable delights. Lemon bars were on the block. The gavel rang at $72.00. Mrs. A is what I call her because I cannot for the life of me remember her name. She was a petite older woman but full of spunk. I asked her what the attraction was as I had never tried her lemon bars before. She pulled me closer and whispered in my ear, “I only use real lemon.” I supposed she was not about to give up the recipe but I have followed her rule of always using real lemon juice. Not the stuff from a bottle.
Source: Michelle Christensen
1/4 cup butter or margarine, softened
1/2 cup sugar
1 Tbsp lemon juice
1 egg
3/4 cups, plus 1 tbsp flour
1/4 tsp salt
3/4 tsp baking powder
1/4 cup milk
1/2 tsp lemon zest, grated
In a medium bowl, cream together butter, sugar, lemon juice, and egg. Sift together dry ingredients. Alternately add dry ingredients and milk to make a thick batter. Stir in lemon zest. Spoon into paper-lined muffin tins (2/3 full) or loaf pan. Bake muffins at 350 degrees for 10–15 minutes or until golden brown. Bake loaf at 325 degrees for about 30 minutes. Just before the muffins or bread come out of the oven, combine syrup ingredients in medium saucepan.
Syrup:
2 tbsp lemon juice
1/4 cup sugar
Combine and heat just until sugar is dissolved. Prick small holes in top of baked bread or muffins with toothpick, then gently pour lemon syrup into holes. Cool. Makes 12 muffins or 1 loaf.
Lemony Grilled Chicken Without the Sauce – johanna
February 23rd, 2009 | Filed under: BUDGET MEALS, RECIPES - Main Dish
I tried a recipe last week entitled Broccoli and Butternut Squash Fettuccini and Lemon Chicken. It was a little gormet for the kids and Stephen. I liked the idea but do not think I will ever make it again unless I make a few changes. The lemon chicken however was a hit.
1-2 tbsp Olive oil
Zest of half a lemon
Juice of a whole lemon, or to taste
3 cloves garlic, chopped
4 chicken breast or thighs
Salt and pepper
Season the chicken with the salt and pepper. Slice chicken into bit sized strips.
Heat oil in the pan. Add the garlic, chicken and lemon zest. Cook until no longer pink in the center. Sprinkle with lemon juice.
Pork and Green-Bean Stir-Fry – johanna
January 30th, 2009 | Filed under: BUDGET MEALS, RECIPES - Main Dish
I have been putting off the inevitable. During my last Costco shopping trip, I bought a platter of pork chops. Somehow, they ended up in the freezer without being divided and bagged. I finally pulled them out of the freezer to thaw, but we will be eating pork for the next week.
Source: Martha Stewart
1 (about 3/4 pound) pork tenderloin, trimmed of excess fat
Coarse salt
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
3 teaspoons vegetable oil
2 tablespoons minced, peeled peeled fresh ginger
1/8 to 1/4 teaspoon red-pepper flakes
1 pound fresh green beans, trimmed and cut crosswise into 2-inch pieces
1 red bell pepper, ribs and seeds removed, cut into thin strips
1/3 cup dry-roasted peanuts, chopped
Cooked white rice, for serving (optional)
Cut pork diagonally into 1/4-inch thick slices; cut each slice lengthwise in half. Season with 1/2 teaspoon salt.
In a small bowl, mix soy sauce, vinegar, and sugar; set sauce aside.
Heat 1 teaspoon oil in a large skillet over medium-high. Add half the ginger, pepper flakes, and pork; cook, stirring, until pork is no longer pink, about 3 minutes. Transfer to a plate. Repeat, cooking remaining ginger, pepper flakes, and pork in another teaspoon oil; transfer to plate.
Meanwhile, cook green beans in a medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain; dry with paper towels.
Add remaining teaspoon oil to the skillet. Add beans, bell pepper, and 2 tablespoons water; cook over high heat, stirring often, until peppers are tender, about 2 minutes. Add peanuts, pork mixture, and reserved sauce. Cook, stirring, until pork is coated, about 1 minute. Serve immediately, over rice, if desired.
Variations:
If using frozen green beans skip simmering them in water. Just thaw and move on to sauteing them in the skillet.
Make sure to use freshly grated ginger. The ground stuff is not the same.
Crock Pot Pork Chops with Tomatoes and Vegetables – johanna
January 28th, 2009 | Filed under: BUDGET MEALS, RECIPES - Main Dish
I have some wonderful bone-in pork chops waiting to be transformed into something spectacular and yummy. It is the end of the month so the pantry and refrigerator are pretty bare, leaving me with not much to work with. The recipe I decided to try comes from a group I joined over on Cafe Mom, all about crock pot cooking.
It reminded me of the chicken cacciatore my mom used to make. The chops were delicately tender and juicy. The ketchup was a little much. Maybe next time omit the ketchup and perhaps substitute a small amount of paste or puree. I only used 1 large onion, half the green pepper and diced tomatoes. We skipped the rice and ate ours with steamed veggies flavored with butter and garlic.
Source: “Yummy Chops”
4 pork chops, each about 1/2 inch thick
2 medium onions, chopped
2 celery ribs, chopped
1 large green pepper, sliced
1 (14 1/2 ounce) can stewed tomatoes
1/2 cup ketchup
2 tablespoons cider vinegar
2 tablespoons brown sugar
2 tablespoons worcestershire sauce
1 tablespoon lemon juice
1 beef bouillon cube
2 tablespoons cornstarch
2 tablespoons water
Salt and pepper pork chops if desired.
Add all ingredients except water and cornstarch to the crock pot. Cook on low for 5 1/2 hours.
Mix cornstarch and water together and stir into crock pot. Cook 30 minutes more.
Serve over rice.
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