UPCOMING: M.R. Meat has boneless skinless chicken breasts for sale this week at $2.99/1b. I've had my eye on a recipe called Loaded Baked Potato and Chicken Casserole and I think it might cost out okay. It'll be close but let's give it a try! I'll use Half and Half instead of heavy cream and it will also need less than a third of a cheese bar.
Week of October 30, 2016
Loaded Baked Potato and Chicken Casserole - serves 4
adapted from www.asdeliciousasitlooks.com
3-4 medium potatoes, scrubbed and diced small (4 1/2 cups of potatoes) ($.80)
1 lb. boneless, skinless chicken breasts diced ($2.99 @ M.R. Meat)
4 slices of bacon cooked, cooled and crumbled ($1.00)
1 1/2 cup shredded cheddar (2 1/2" of a 12" cheese bar) ($.84)
4 green onions sliced ($.50)
1/2 tsp. salt ($.01)
1/2 tsp. pepper ($.08)
1/2 cup Half & Half ($.58)
2 tbsp. butter, cut into small pieces ($.18)
Preheat oven to 350F. Lightly oil a 9" x 9" baking dish and spread half of the potato cubes on the bottom of the dish. Top with all of the chicken and season with a sprinkling of salt and pepper. Sprinkle with half of the bacon crumbles, 1/2 cup of cheddar and half the green onions.
Spread the remaining potato cubes on top, followed by the remaining bacon, another 1/2 cup of cheese, the rest of the green onions and another sprinkling of salt and pepper. Pour cream over the top and dot the pan with bits of butter.
Cover with aluminum foil and bake for 1 hour. Remove the foil and continue baking for an additional 1/2 hour. Sprinkle remaining 1/2 cup of cheese over top and return to the oven until the cheese has melted. Serve.
TOTAL: $6.98, $1.75 per person for 4 servings.
Loaded Baked Potato and Chicken Casserole - serves 4
adapted from www.asdeliciousasitlooks.com
3-4 medium potatoes, scrubbed and diced small (4 1/2 cups of potatoes) ($.80)
1 lb. boneless, skinless chicken breasts diced ($2.99 @ M.R. Meat)
4 slices of bacon cooked, cooled and crumbled ($1.00)
1 1/2 cup shredded cheddar (2 1/2" of a 12" cheese bar) ($.84)
4 green onions sliced ($.50)
1/2 tsp. salt ($.01)
1/2 tsp. pepper ($.08)
1/2 cup Half & Half ($.58)
2 tbsp. butter, cut into small pieces ($.18)
Preheat oven to 350F. Lightly oil a 9" x 9" baking dish and spread half of the potato cubes on the bottom of the dish. Top with all of the chicken and season with a sprinkling of salt and pepper. Sprinkle with half of the bacon crumbles, 1/2 cup of cheddar and half the green onions.
Spread the remaining potato cubes on top, followed by the remaining bacon, another 1/2 cup of cheese, the rest of the green onions and another sprinkling of salt and pepper. Pour cream over the top and dot the pan with bits of butter.
Cover with aluminum foil and bake for 1 hour. Remove the foil and continue baking for an additional 1/2 hour. Sprinkle remaining 1/2 cup of cheese over top and return to the oven until the cheese has melted. Serve.
TOTAL: $6.98, $1.75 per person for 4 servings.
MY RESULTS: Considering how long I looked forward to making this dish, I was a little disappointed. The cream curdled and I don't know why. The reviews on the original website were mixed, with some people raving about their dinner and others complaining that it was 'watery'. I figured that the half an hour uncovered would be enough to eliminate the moisture in the bottom of the pan but I didn't count on the cream curdling. The original recipe called for full fat cream but, you know me, I never use that. Perhaps a little flour would have smoothed things out but I doubt it. I'm going to ask a friend who is a chef if she can explain it to me. Other than that issue, I think the dinner would be good.
|
ADVICE FROM CHEF ELISE KELLER: "In general, the lower the fat the dairy, the easier it will curdle/separate, so that could be problem #1. There were also other fats added (cheese and butter) which when heated to a high temperature can cause the fats to split. If I were making this, I would make a thin bechamel rather than pouring in cream and butter separately and then top with cheese. Then you could use milk instead of cream if you wanted to as well and cut down the fat content." This is where chemistry meets cooking. When I have the opportunity, I will try the recipe again using the bechamel.
There will be no recipe next week. We move into our new place on Monday and I'll be lucky to find the kitchen for a few days. Check back next weekend, please. Thanks.
There will be no recipe next week. We move into our new place on Monday and I'll be lucky to find the kitchen for a few days. Check back next weekend, please. Thanks.
UPCOMING: Hi! I'm back! The kitchen is cleared of boxes and the dishes are all put away. Doesn't mean I can find everything but I'm back to putting dinner on the table. This week M.R. Meat Market has pork tenderloin for $2.99/lb. I have a recipe that I have frequently made for company because it's beautiful, delicious and deceptively easy! You will also need raspberry jam, black pepper, and a couple of apples. Joseph's has them for $.99/lb. and while I don't shop there often because you have to use the produce right away, that will work out fine for this recipe.
Week of November 14, 2016
Pork Tenderloin Pechah - serves 4
adapted from my friend Pat Machina
1 pork tenderloin, about 1 lb. (M.R. Meat Market @ $2.99)
1/4 cup raspberry jam (Dollar Tree @ $1.25/250 ml) ($.31)
2 tbsp. cracked pepper ($.34)
5 tbsp. butter, divided ($.45)
3 pared, sliced apples (Superstore has Gala @ $.99/lb) ($.99)
2 tbsp. flour ($.06)
3 tbsp. sugar ($.09)
3/4 cup apple juice ($1.98/10 pack of juice boxes) ($.19)
2/3 cup Half & Half ($.99) OR 1/2 cup milk ($.12)
Preheat oven to 350F.
Clean the pork tenderloin by removing the silver tendon, spread the jam all over the tenderloin and roll it in cracked pepper. Place it on buttered waxed paper covered cookie sheet or in a foil lined baking dish (or just in the baking dish if you don't mind having to soak the pan).
Melt 2 tbsp. butter and drizzle it over the tenderloin. Bake at 350F for 20 minutes or until the internal temperature of the meat is 150F - 160F .
Meanwhile heat the rest of the butter in a saucepan, add the apple slices and saute until tender. Sprinkle with flour and cook 2 minutes on low heat. Add sugar and apple juice. Simmer until thick then gently stir in the Half & Half or milk. Simmer 5 minutes. Put the apple cream in a bowl and, if you want to get fancy, melt a tablespoon of jam and drizzle over the mixture.
TOTAL: $8.05, $2.01 per person for 4 servings, including 1 cup of long grain rice ($.95) and 1 cup of frozen peas ($.70) using the Half & Half
$7.23, $1.81 per person for 4 servings, including 1 cup of long grain rice ($.95) and 1 cup of frozen peas ($.70) using milk
MY RESULTS: Our friend, Pat Machina, served this for dinner years and years ago. I loved it so much I copied the recipe on a scrap of paper and put it into my "favourites" binder. I've served it at dinner parties and made it just for two. It's elegant and absolutely delicious.
The original recipe called for whipping cream but that is way too rich so I usually use Half and Half. I suspect, though, that you could use milk to make the apple mixture creamy. I would start with a couple of tablespoons and increase it, tasting frequently, until the consistency is thick and creamy. Also, because we're not big apple juice drinkers, I don't buy large cans or bottles of juice. The juice boxes I keep on hand for our grandchildren are just under a cup each and work really well for recipes that call for just a little bit of apple juice. Enjoy! |
UPCOMING: Lean ground beef is on sale at M. R. Meat for $2.88/lb. There is a recipe called Korean Beef Bowl which the creator says tastes just like Korean barbeque. Let's give it a try!
Week of November 20, 2016
Korean Beef Bowl - serves 4
adapted from www.damndelicious.net
1/4 cup brown sugar, packed ($.12)
1/4 cup sodium reduced soy sauce ($.36)
2 tsp. sesame oil ($.30)
1/2 tsp. crushed red pepper flakes ($.03)
1/4 tsp. ground ginger ($.02)
1 tbsp. vegetable or olive oil ($.10)
3 cloves garlic, minced ($.12) OR 1 tsp. garlic powder ($.06)
1 lb. ground beef ($2.88 @ M.R. Meat Market)
2 green onions, thinly sliced ($.36 @ $.99/bunch)
1/4 tsp. sesame seeds for garnish (optional)
1 cup long grain white rice ($.95)
In a small bowl, whisk together the brown sugar, soy sauce, sesame oil, pepper flakes, and ginger. Set aside.
Put 1 cup of rice in a medium saucepan with 2 cups of cold water. Set on medium to high heat and let boil until the bubbles disappear from the surface. Turn off the heat and put the lid on the pan. Let sit 5 minutes.
Meanwhile, heat the oil on medium high heat in a skillet. Brown the ground meat until cooked through about 3-5 minutes, adding garlic about half way through. Make sure the meat crumbles as it cooks, drain any excess fat.
Stir in soy mixture and green onions until well combined. Simmer about 2 minutes.
Serve over cooked rice and garnish with extra green onion and sesame seeds if you wish.
TOTAL: $5.18, $1.30 per person for 4 servings
Korean Beef Bowl - serves 4
adapted from www.damndelicious.net
1/4 cup brown sugar, packed ($.12)
1/4 cup sodium reduced soy sauce ($.36)
2 tsp. sesame oil ($.30)
1/2 tsp. crushed red pepper flakes ($.03)
1/4 tsp. ground ginger ($.02)
1 tbsp. vegetable or olive oil ($.10)
3 cloves garlic, minced ($.12) OR 1 tsp. garlic powder ($.06)
1 lb. ground beef ($2.88 @ M.R. Meat Market)
2 green onions, thinly sliced ($.36 @ $.99/bunch)
1/4 tsp. sesame seeds for garnish (optional)
1 cup long grain white rice ($.95)
In a small bowl, whisk together the brown sugar, soy sauce, sesame oil, pepper flakes, and ginger. Set aside.
Put 1 cup of rice in a medium saucepan with 2 cups of cold water. Set on medium to high heat and let boil until the bubbles disappear from the surface. Turn off the heat and put the lid on the pan. Let sit 5 minutes.
Meanwhile, heat the oil on medium high heat in a skillet. Brown the ground meat until cooked through about 3-5 minutes, adding garlic about half way through. Make sure the meat crumbles as it cooks, drain any excess fat.
Stir in soy mixture and green onions until well combined. Simmer about 2 minutes.
Serve over cooked rice and garnish with extra green onion and sesame seeds if you wish.
TOTAL: $5.18, $1.30 per person for 4 servings
MY RESULTS: This is pretty good! The entire meal takes about 15 minutes, just as the original website promises. I'm not sure 1 lb. of ground beef served in this manner is quite enough for 4 people for dinner. It would do for lunch but if you are going to make it supper you might want to increase the meat in the recipe by 1/4 or 1/2 lb. or increase the rice by half, instead.
I'm very unfamiliar with Korean food but the flavours in this dish are typically Asian and quite good. My husband would have liked a little more liquid and I think you could safely add a couple of tablespoons of water at the end, just to provide that extra. Give this a try! Simple, fast, tasty, and $1.30 per person. |
UPCOMING: Food Basics has taken over the Metro store at Huron Line and Tecumseh. It's right on the route I take every week when I shop so I checked it out. It still has the same layout as Metro but Food Basics' prices. They have peameal bacon for $2.99/lb and I have a recipe from a website called Cookin' Canuck. The recipe is Sweet Potato Hash with Canadian Bacon, Red Pepper and Sage. It looks really good and they also had sweet potatoes on for $.99/lb. I have leftovers to use up so I won't be making it until Thursday so check back with me on Friday!
Week of November 27, 2016
Sweet Potato Hash with Canadian Bacon, Red Pepper and Sage, serves 4
adapted from www.cookincanuck.com
1 1/2 lb. sweet potato, peeled and cut into 1/2" cubes (about 4 1/2 cups) ($1.05)
8 oz. russet potato, peeled and cut into 1/2" cubes (about 1 1/2 cups) ($.63)
1 tbsp. olive oil ($.10)
10 oz. peameal bacon (Canadian Bacon), cut into 1/2" pieces ($1.90 @ $2.99/lb.) (this equates to 2 slices cut 1/2" thick)
2 garlic cloves, minced or 1/2 tsp. garlic powder ($.03)
1/2 tsp. red chili flakes ($.03)
1 red bell pepper cut into 1/2" dice ($.75)
3 green onions, thinly sliced and divided white & light green from dark green stems ($.49)
1/2 tsp. salt ($.01)
1/2 tsp. nutmeg ($.14)
1 tbsp. finely chopped fresh sage or 1 tsp. ground sage ($.08 for ground)
8 eggs ($1.97/dozen at Freshco = $1.31)
Bring a large pan of lightly salted water to a boil over high heat. Add the sweet and russet potatoes and cook until just tender, about 5 minutes.
Heat the olive oil in a large skillet over medium heat (you will be adding the potatoes to the pan so make sure it's big enough). Add the peameal bacon and cook, stirring occasionally for about 5 minutes or until it is just beginning to brown, 4-5 minutes. Add the garlic and cook for about 1 more minute, stirring frequently.
Add pepper flakes, red pepper and the white and light green onion slices. Cook until the red bell pepper begins to soften, about 2 minutes. Stir in the potatoes, salt, nutmeg and sage. Increase heat to medium-high and cook, stirring occasionally until potatoes start to brown, about 7 or 8 minutes. Serve, garnished with the slices of dark green onion stems.
TOTAL: $6.52, $1.63 per person for 4 servings
Sweet Potato Hash with Canadian Bacon, Red Pepper and Sage, serves 4
adapted from www.cookincanuck.com
1 1/2 lb. sweet potato, peeled and cut into 1/2" cubes (about 4 1/2 cups) ($1.05)
8 oz. russet potato, peeled and cut into 1/2" cubes (about 1 1/2 cups) ($.63)
1 tbsp. olive oil ($.10)
10 oz. peameal bacon (Canadian Bacon), cut into 1/2" pieces ($1.90 @ $2.99/lb.) (this equates to 2 slices cut 1/2" thick)
2 garlic cloves, minced or 1/2 tsp. garlic powder ($.03)
1/2 tsp. red chili flakes ($.03)
1 red bell pepper cut into 1/2" dice ($.75)
3 green onions, thinly sliced and divided white & light green from dark green stems ($.49)
1/2 tsp. salt ($.01)
1/2 tsp. nutmeg ($.14)
1 tbsp. finely chopped fresh sage or 1 tsp. ground sage ($.08 for ground)
8 eggs ($1.97/dozen at Freshco = $1.31)
Bring a large pan of lightly salted water to a boil over high heat. Add the sweet and russet potatoes and cook until just tender, about 5 minutes.
Heat the olive oil in a large skillet over medium heat (you will be adding the potatoes to the pan so make sure it's big enough). Add the peameal bacon and cook, stirring occasionally for about 5 minutes or until it is just beginning to brown, 4-5 minutes. Add the garlic and cook for about 1 more minute, stirring frequently.
Add pepper flakes, red pepper and the white and light green onion slices. Cook until the red bell pepper begins to soften, about 2 minutes. Stir in the potatoes, salt, nutmeg and sage. Increase heat to medium-high and cook, stirring occasionally until potatoes start to brown, about 7 or 8 minutes. Serve, garnished with the slices of dark green onion stems.
TOTAL: $6.52, $1.63 per person for 4 servings
MY RESULTS: This recipe is tasty, filling and very nutritious. Sweet potatoes are full of wonderful things and the sage in the recipe really makes it. I used ground sage because I don't have a garden here and I wasn't about to increase the cost by $1.99 for that but I wonder how it would taste with fresh minced sage. There were a couple of problems in that the original recipe suggested a cast iron pan, probably because it browns food really well. However, there was NO way I could stir the mixture once the potatoes were added because the pan was over full. I threw a tablespoon of oil into my largest pan and transferred the whole thing into it. I found the mixture to be a little dry so I drizzled another tablespoon of oil over the potatoes and that certainly helped them to brown better.
Dara, the "Cookin' Canuck", says this is a great breakfast or brunch but that she serves it for dinner with eggs on the side. I didn't do the eggs but wished I had because the combination would have made the whole meal a little more moist. I do think I will make this again perhaps as a brunch and I'll include the eggs. The little bites of peameal bacon were delicious! |
UPCOMING: Food Basics has pork tenderloin on for $2.99/lb and it says 'fresh' not 'frozen'. Metro has broccoli for $1.99 each so this week's recipe/meal will be Apple-Mustard Glazed Pork Tenderloin with rice and broccoli on the side. Sounds yummy!
Week of December 4, 2016
Apple Mustard Glazed Pork Tenderloin - serves 4
adapted from www.diethood.com
1 pork tenderloin, approximately 1 lb. ($2.99/lb. at Food Basics and mine was $3.25)
Salt and pepper to taste
2 onions, cut into wedges ($.34)
2 apples, cut into wedges ($.99/lb for Galas = $.66)
1/2 cup apple juice (about 2/3 of a juice box which were $2/10 pk. = $.20)
2 tbsp. apple cider vinegar ($.08)
1 tbsp. Dijon mustard (actual recipe calls for whole grain Dijon) ($.14)
1 tbsp. chopped sage or 1 tsp. ground sage ($.08)
Preheat oven to 350F.
Lightly grease a baking dish or roasting pan. Season the tenderloin with salt and pepper and transfer to the pan. Arrange wedges of apple and onion around the tenderloin.
In a mixing bowl, combine the apple juice, cider vinegar and mustard and whisk thoroughly. Stir in the sage. If you are using ground sage the mixture will need to be vigorously whisked again because the ground sage floats. Pour the mixture over the meat.
Cover with tin foil and roast for 45 minutes. Remove foil and return to oven. Continue to cook for 20 minutes more, basting every 4 minutes with the pan juices. Slice and serve.
TOTAL: $7.69, $1.92 per serving for 4 people, including 1 cup long grain rice ($.95) and 1 broccoli cut into florets and steamed ($1.99 at Metro or price matched).
Apple Mustard Glazed Pork Tenderloin - serves 4
adapted from www.diethood.com
1 pork tenderloin, approximately 1 lb. ($2.99/lb. at Food Basics and mine was $3.25)
Salt and pepper to taste
2 onions, cut into wedges ($.34)
2 apples, cut into wedges ($.99/lb for Galas = $.66)
1/2 cup apple juice (about 2/3 of a juice box which were $2/10 pk. = $.20)
2 tbsp. apple cider vinegar ($.08)
1 tbsp. Dijon mustard (actual recipe calls for whole grain Dijon) ($.14)
1 tbsp. chopped sage or 1 tsp. ground sage ($.08)
Preheat oven to 350F.
Lightly grease a baking dish or roasting pan. Season the tenderloin with salt and pepper and transfer to the pan. Arrange wedges of apple and onion around the tenderloin.
In a mixing bowl, combine the apple juice, cider vinegar and mustard and whisk thoroughly. Stir in the sage. If you are using ground sage the mixture will need to be vigorously whisked again because the ground sage floats. Pour the mixture over the meat.
Cover with tin foil and roast for 45 minutes. Remove foil and return to oven. Continue to cook for 20 minutes more, basting every 4 minutes with the pan juices. Slice and serve.
TOTAL: $7.69, $1.92 per serving for 4 people, including 1 cup long grain rice ($.95) and 1 broccoli cut into florets and steamed ($1.99 at Metro or price matched).
MY RESULTS: This smelled absolutely delicious while it was roasting. The pan juices, poured over the meat slices, were really good and 'apple-y' (if there is such a word) but the cider vinegar kept them from being too sweet. The pictures are before and after the meat was sliced. I had a little trouble with the lighting, but you can see how juicy it is. Pork tenderloin is such a good deal when it's on sale: all lean meat, cooks quickly and can be prepared so many different ways. This recipe is a keeper! |
UPCOMING: If you live in Windsor you received up to 10" of snow over the last 24 hours! If this doesn't call for comfort food, warm out of the oven, I don't know what does! Food Basics has lean ground beef on for $2.88 and I'm going to look for frozen mixed vegetables to make Shepherd's Pie. If you're not familiar with that, it's a mixture of ground beef and vegetables baked under a layer of mashed potatoes. It's a great meal for a cold winter day!
Week of December 11, 2016
Shepherd's Pie - serves 6
adapted from pillsbury.com
1 1/2 lb. lean ground beef (Food Basics $2.88/lb. = $4.32)
1/2 cup chopped onion (1 small) ($.17)
12 oz (1/2 bag) frozen mixed vegetables (Freshco had Green Giant on for $1.99/750 ml = $1)
1/4 cup tomato paste ($.40)
1 tsp Italian seasoning ($.07)
1/2 tsp. salt ($.01)
1/4 tsp. pepper ($.04)
1 1/2 cup beef froth ($2.00 common sale price = $.75)
2 tbsp. flour ($.06)
1 package instant mashed potatoes (Metro sale price 2/$4 = $2)
OR about 5 medium potatoes ($1.00), mashed with 2 tbsp. butter ($.18), and 1/2 cup milk ($.08) = $1.26
Heat oven to 375F. Grease a 2 1/2 litre cassarole dish or select a deep skillet that can go into the oven at that temperature.
If using real potatoes, peel and cut into pieces. Put into a large saucepan and cover with cold water. Add a bit of salt (opt.) and bring to a boil. Reduce heat, maintaining the boil, and cook until tender. Drain and mash with the butter and milk. Set aside.
While the potatoes are boiling, cook the ground beef and onion in the skillet over medium high heat for about 6-8 minutes, stirring occasionally until cook through. Reduce the heat to medium and add the frozen vegetables, tomato paste, Italian seasoning, salt and pepper. Cook 4-5 minutes, stirring frequently until everything is mixed in and thoroughly heated.
Put the flour in a small bowl and gradually whisk in the beef broth until smooth. Add the broth to the meat mixture and cook for 2-3 minutes, stirring occasionally until thickened. If you are using a cassarole dish, spoon the beef into the dish. If you are using your skillet, spread the meat evenly in the pan. Spread the mashed potatoes evenly over top of the meat.
Bake 20 - 25 minutes. If you wish to brown the top of the potatoes, turn the broiler on for just a minute or two but stay right by the oven so they don't burn.
TOTAL: $8.08, $1.35 per person for 6 servings using fresh potatoes
Shepherd's Pie - serves 6
adapted from pillsbury.com
1 1/2 lb. lean ground beef (Food Basics $2.88/lb. = $4.32)
1/2 cup chopped onion (1 small) ($.17)
12 oz (1/2 bag) frozen mixed vegetables (Freshco had Green Giant on for $1.99/750 ml = $1)
1/4 cup tomato paste ($.40)
1 tsp Italian seasoning ($.07)
1/2 tsp. salt ($.01)
1/4 tsp. pepper ($.04)
1 1/2 cup beef froth ($2.00 common sale price = $.75)
2 tbsp. flour ($.06)
1 package instant mashed potatoes (Metro sale price 2/$4 = $2)
OR about 5 medium potatoes ($1.00), mashed with 2 tbsp. butter ($.18), and 1/2 cup milk ($.08) = $1.26
Heat oven to 375F. Grease a 2 1/2 litre cassarole dish or select a deep skillet that can go into the oven at that temperature.
If using real potatoes, peel and cut into pieces. Put into a large saucepan and cover with cold water. Add a bit of salt (opt.) and bring to a boil. Reduce heat, maintaining the boil, and cook until tender. Drain and mash with the butter and milk. Set aside.
While the potatoes are boiling, cook the ground beef and onion in the skillet over medium high heat for about 6-8 minutes, stirring occasionally until cook through. Reduce the heat to medium and add the frozen vegetables, tomato paste, Italian seasoning, salt and pepper. Cook 4-5 minutes, stirring frequently until everything is mixed in and thoroughly heated.
Put the flour in a small bowl and gradually whisk in the beef broth until smooth. Add the broth to the meat mixture and cook for 2-3 minutes, stirring occasionally until thickened. If you are using a cassarole dish, spoon the beef into the dish. If you are using your skillet, spread the meat evenly in the pan. Spread the mashed potatoes evenly over top of the meat.
Bake 20 - 25 minutes. If you wish to brown the top of the potatoes, turn the broiler on for just a minute or two but stay right by the oven so they don't burn.
TOTAL: $8.08, $1.35 per person for 6 servings using fresh potatoes
MY RESULTS: When I told my granddaughter I was making Shepherd's Pie, she asked if I could save some for her to have for lunch. This is one of those comfort food dishes that is easy to make. It's a complete meal in itself and really tasty! When my husband makes it, he uses a can of beef gravy instead of the beef broth and flour mix. That's really good too, but the broth mix is $.81 so you'd have to beat that price with the gravy to stay in this price range. Maybe when it's on sale.... The instant mashed potatoes are tempting but, again, more expensive and I'm not big on packaged ingredients. If you've never made Shepherd's Pie, or remember it from when you were a kid, give this recipe a try. It's a keeper!
REMINDER: Next week's recipe will be the final new recipe to be posted. In early January I will clean up some design things and add a proper index. My 'contract' with Weebly expires on January 18th and I will have been providing recipes for 2 years. It doesn't matter what the grocery stores put on sale, if you want an inexpensive recipe that uses that sale item there is at least one here somewhere. |
UPCOMING: Well, it's still really cold here in Windsor. This is unusual for us in the "banana belt"! And we have snow! So, comfort food is on the menu for the week before Christmas. Superstore has ground beef on for $2.44/lb. and I have found a recipe called Slow Cooker Poor Man's
Stew. Because not everyone has a slow cooker, I'm going to adapt the recipe for stove top cooking. It sounds hearty and flavourful so let's give it a try!
Stew. Because not everyone has a slow cooker, I'm going to adapt the recipe for stove top cooking. It sounds hearty and flavourful so let's give it a try!
Week of December 18, 2016
Slow Cooker Poor Man's Stew - serves 4
author: Sarah Olson
adapted from www.themagicslowcooker.com
1 lb. ground beef, browned and drained ($2.44 @ Superstore)
1 1/2 lb. potatoes, diced large ($.80)
3 carrots, sliced ($1.29 @ Food Basics = $.30)
1 onion, diced ($1.29 @ Food Basics = $.12)
1 garlic clove, minced ($.04)
1 (5.5 oz) can tomato paste ($.60)
2 cups of water
1 tsp. salt ($.01)
1/4 tsp. pepper ($.04)
1 tsp. onion powder ($.07)
1 tsp. dried oregano ($.08)
Brown 1 lb. ground beef in a large saucepan and drain any excess liquid. If using a slow cooker, put the meat into a 5 qt. cooker or larger. If cooking on the stovetop leave it in the pan. Add diced potatoes, carrots, onion and garlic.
In a bowl, whisk together tomato paste, water, salt, pepper, onion powder and oregano. Pour over everything in the saucepan/slowcooker. Stir.
If using a slow cooker, cover and turn on LOW for 6-7 hours without opening the lid during the cooking time.
If cooking on the stove top, bring slowly to a boil, cover and reduce heat to a bare simmer and cook for approximately 2 hours, stirring once or twice during the cooking time, until the vegetables are cooked.
Serve with buttered bread. (Villagio sesame bread was on sale at Freshco for $1.99) (butter $.38 for 1/4 cup)
TOTAL: $6.87, $1.72 per person for 4 servings
Slow Cooker Poor Man's Stew - serves 4
author: Sarah Olson
adapted from www.themagicslowcooker.com
1 lb. ground beef, browned and drained ($2.44 @ Superstore)
1 1/2 lb. potatoes, diced large ($.80)
3 carrots, sliced ($1.29 @ Food Basics = $.30)
1 onion, diced ($1.29 @ Food Basics = $.12)
1 garlic clove, minced ($.04)
1 (5.5 oz) can tomato paste ($.60)
2 cups of water
1 tsp. salt ($.01)
1/4 tsp. pepper ($.04)
1 tsp. onion powder ($.07)
1 tsp. dried oregano ($.08)
Brown 1 lb. ground beef in a large saucepan and drain any excess liquid. If using a slow cooker, put the meat into a 5 qt. cooker or larger. If cooking on the stovetop leave it in the pan. Add diced potatoes, carrots, onion and garlic.
In a bowl, whisk together tomato paste, water, salt, pepper, onion powder and oregano. Pour over everything in the saucepan/slowcooker. Stir.
If using a slow cooker, cover and turn on LOW for 6-7 hours without opening the lid during the cooking time.
If cooking on the stove top, bring slowly to a boil, cover and reduce heat to a bare simmer and cook for approximately 2 hours, stirring once or twice during the cooking time, until the vegetables are cooked.
Serve with buttered bread. (Villagio sesame bread was on sale at Freshco for $1.99) (butter $.38 for 1/4 cup)
TOTAL: $6.87, $1.72 per person for 4 servings
MY RESULTS: First, there's nothing "poor man" about this dish! It's flavourful, satisfying and smells great while it's simmering away on the stove. Unfortunately, the recipe is supposed to feed 5 people but that's only going to happen if three of them are kids. It will feed four adults nicely and I do recommend having bread and butter with the stew, not as filler, but to soak up the sauce! I think I'll add a bay leaf the next time I make this. I'm not sure why the seasonings include onion powder when there is a whole onion in it already so I might swap that for a teaspoon of basil instead. After two hours on the stove, the potatoes and carrots were cooked. We didn't eat right away so I added about 1/4 cup more water to the sauce and we ate about half an hour later. My saucepan lid has a vent hole in it and I lost some of my liquid through steam. If you're using a slow cooker, that probably wouldn't happen. Either way, give this a try! It's worth it. |
It feels really strange to think I won't be hunting up and costing out recipes any more. Frankly, I think that's become part of my DNA. Every time I see a new recipe, I automatically start figuring out what it would cost to make! I'm going to keep the Facebook page for Cooking For Cents. If I come across something really good I will post the information there. I've loved having 'conversations' with people from all kinds of places because of this website. (Thank you, Stacey from Nevada for your comments and interest). I find that I go back through the website and make the recipes that I found especially delicious and I hope that you do too.
Running a household budget is just like running a business. Do the work. Feed your family. Keep on cooking and ENJOY!!!!
All the Best,
Judy