Slow Cooker Barbecue Pork Stew - Serves 6
Canadian Living 3 lb. boneless pork shoulder roast, cubed ($3.84 @ $1.28/lb.) 2 onions, chopped ($.34) 6 cloves garlic, minced ($.36) 2 bay leaves ($.24) 2 tsp. chili powder ($.12) 1 tsp. ground cumin ($.07) 1 tsp. ground coriander ($.07) 1 tsp. dried oregano ($.08) 1/2 tsp. dry mustard ($.03) |
1/2 tsp salt ($.04) 1/2 tsp. pepper ($.09) 2 lb. sweet potatoes, peeled, halved & cut in 1 1/2" thick slices ($3.21) 1 cup bottled strained tomatoes (Passata) ($.68) 1 cup sodium-reduced chicken broth ($.50) 3 tbsp. molasses ($.45) 3 tbsp. cider vinegar ($.12) 3 tbsp. all-purpose flour ($.06) 4 cups packed chopped stemmed kale (1 bunch) ($2.50) |
Trim pork to remove any large areas of fat, then cut it into cubes. In a slow cooker, combine pork, onions, garlic, bay leaves, chili powder, cumin, coriander, oregano, mustard, salt and pepper, top with sweet potatoes.
Whisk together strained tomatoes, broth, molasses and vinegar; pour over pork mixture. Note: Passata is bottle of puréed tomatoes that have been drained of their excess liquid. You could easily substitute a cup of generic tomato sauce or diced tomatoes because they really cook down and that would shave off a few cents per serving. The rest of the tomatoes can go into spaghetti sauce, etc.)
Cover and cook on low until the pork is tender, 6-8 hours. Discard bay leaves.
Whisk flour with 1 cup of the cooking liquid until smooth. Push the pork and sweet potatoes gently to one side of the slow cooker, then whisk the flour mixture into the other side. This helps keep the sweet potatoes intact. Add kale; cook, covered, on high until thickened and the kale is wilted, about 30 minutes. Gently stir a couple of times to get the kale down into the liquid.
Whisk together strained tomatoes, broth, molasses and vinegar; pour over pork mixture. Note: Passata is bottle of puréed tomatoes that have been drained of their excess liquid. You could easily substitute a cup of generic tomato sauce or diced tomatoes because they really cook down and that would shave off a few cents per serving. The rest of the tomatoes can go into spaghetti sauce, etc.)
Cover and cook on low until the pork is tender, 6-8 hours. Discard bay leaves.
Whisk flour with 1 cup of the cooking liquid until smooth. Push the pork and sweet potatoes gently to one side of the slow cooker, then whisk the flour mixture into the other side. This helps keep the sweet potatoes intact. Add kale; cook, covered, on high until thickened and the kale is wilted, about 30 minutes. Gently stir a couple of times to get the kale down into the liquid.
TOTAL: $12.85, $2.15 per serving for 6 servings.
Week of January 25, 2015
Vegetable Quiche, Hold the Crust - Serves 4
1 tbsp. butter ($.09)
1 large onion, sliced into half moons ($.17)
3-4 cups chopped vegetables ($1.68 - I used 2/3 of a broccoli, a piece of red pepper, 1 flowerette of cauliflower)
8 eggs ($2.00)
1 cup milk ($.25 - 1% at $3.97/4 litres)
1 cup cheddar or other cheese, grated ($1 - 1/4 of a 450g bar of cheddar)
1 tsp. Salt ($.01)
1/2 tsp. black pepper ($.08)
Set the oven to 400F.
Steam whatever vegetables you are using until tender unless you are using soft vegetables like tomatoes, zucchini, or spinach, etc. which you can just add raw.
Melt the butter in a large oven-proof/cast iron skillet over medium heat. If you don't have one, you can prepare the quiche in a regular skillet and transfer it to a pie plate to bake. Add the onion slices and sprinkle a bit of salt and pepper over them. Cook the onions until they are golden brown and starting to caramelize. If your pan is oven-proof, remove it from the heat and spread the onions evenly across the bottom. Otherwise, butter a pie plate and scoop the onions into it, creating an even layer on the bottom. Spread the vegetables evenly over the top of the onions. The dish or pan should look fairly full.
In a bowl, use a fork to lightly beat the eggs with the milk, cheese, salt, and pepper, just enough to break up the yolks and whites. Pour the mixture over the vegetables.
Bake the quiche in the oven for 1 hour (see "My Results", below). Once the surface is lightly brown all the way across, it's fully cooked. Let the quiche cool for about 20 minutes, then slice into wedges. Would be nice with a side salad.
1 tbsp. butter ($.09)
1 large onion, sliced into half moons ($.17)
3-4 cups chopped vegetables ($1.68 - I used 2/3 of a broccoli, a piece of red pepper, 1 flowerette of cauliflower)
8 eggs ($2.00)
1 cup milk ($.25 - 1% at $3.97/4 litres)
1 cup cheddar or other cheese, grated ($1 - 1/4 of a 450g bar of cheddar)
1 tsp. Salt ($.01)
1/2 tsp. black pepper ($.08)
Set the oven to 400F.
Steam whatever vegetables you are using until tender unless you are using soft vegetables like tomatoes, zucchini, or spinach, etc. which you can just add raw.
Melt the butter in a large oven-proof/cast iron skillet over medium heat. If you don't have one, you can prepare the quiche in a regular skillet and transfer it to a pie plate to bake. Add the onion slices and sprinkle a bit of salt and pepper over them. Cook the onions until they are golden brown and starting to caramelize. If your pan is oven-proof, remove it from the heat and spread the onions evenly across the bottom. Otherwise, butter a pie plate and scoop the onions into it, creating an even layer on the bottom. Spread the vegetables evenly over the top of the onions. The dish or pan should look fairly full.
In a bowl, use a fork to lightly beat the eggs with the milk, cheese, salt, and pepper, just enough to break up the yolks and whites. Pour the mixture over the vegetables.
Bake the quiche in the oven for 1 hour (see "My Results", below). Once the surface is lightly brown all the way across, it's fully cooked. Let the quiche cool for about 20 minutes, then slice into wedges. Would be nice with a side salad.
TOTAL: $5.28 for four servings, $1.32 per person plus salad
Leanne's cost: $6.00, $1.50 per serving
Leanne's cost: $6.00, $1.50 per serving
MY RESULTS: This is really good. It's satisfying without the calories or cost of a pastry crust. I steamed 2/3 of a broccoli and a chunk of cauliflower, all cut into bite-size pieces. When I was cooking the onions, I added a piece of red bell pepper that was at the back of the crisper and a small piece of a jalapeño that was starting to wrinkle. I've been married for 41 years and back in the old days, a common wedding present was a set of 3 cast iron frying pans. They are probably the most useful pans in my kitchen! I made this quiche in the largest one and put it straight into the oven. Perhaps the cast iron held the heat better but this dish was done in 40 minutes so MAKE SURE YOU CHECK YOURS AT 30-35 MINUTES. An hour would have been way too much.
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Beef Stroganoff - Serves 4-5
1 lb. beef chuck or other cut ($4.85) Salt and pepper 2 tbsp. butter ($.18) 2 onions, chopped ($.34) 2 large carrots, chopped ($.34) 1 tbsp. flour ($.02) 2 tsp. paprika ($.14) Additions: 1/2 cup red wine, potatoes, fresh dill |
4 cups water 3 cloves garlic, finely chopped ($.21) 1 lb. mushrooms, chopped $3.78) 1 lb. egg noodles ($1.69/340g No Yolks - 2 handfuls per person) 1/2 cup sour cream 3 tbsp. mustard (PC Dijon - $42, French's reg. $.27) |
Chop the raw beef into bite-sized pieces and season generously with salt and pepper. Melt half the butter in a large saucepan on medium heat. Toss in enough beef to cover the bottom of the pan. (Don't overload the pan or the beef will steam rather than brown). Brown the meat on all sides, then set it aside on a plate.
Add the onions and carrots to the pan and cook until the onions become translucent. Sprinkle with the flour and paprika, then cover with water. Drop the meat back into the pot. Cover with a lid but leave it askew so the steam can escape. Cook on medium-low heat for 2 hours. This process will make the beef tender and turn the water into beef stock. (A more tender, hence more expensive, cut of meat can be cooked for 20 minutes in 1 cup of beef stock instead).
Meanwhile, in another pan on medium heat, melt the rest of the butter. Add the garlic and cook for about a minute. Add the mushrooms and toss to coat them with garlic and butter. Sprinkle with salt and pepper. Let the mushrooms cook about 5 minutes, stirring occasionally, until they brown and shrink. Turn off the heat and taste. Adjust seasoning as required.
Cook the noodles (or any pasta) according to the package instructions. Try to time it to coincide with finishing the stew.
Check on the beef. If the water has reduced to approximately a cup (see "My Results, below) of thick flavourful liquid and the beef is tender, it's done. Stir in the mushrooms, sour cream, and mustard. Turn the heat down to low to keep it warm until the pasta is ready. Taste again and adjust seasonings as required. Put the noodles into bowls and top with the stew. Sprinkle with a little paprika and serve.
TOTAL: $12.47. If serving 4 the cost is $3.12 per person, if 6 servings - $2.08
Leanne: $16.50, $2.75 per person based on 6 servings
Add the onions and carrots to the pan and cook until the onions become translucent. Sprinkle with the flour and paprika, then cover with water. Drop the meat back into the pot. Cover with a lid but leave it askew so the steam can escape. Cook on medium-low heat for 2 hours. This process will make the beef tender and turn the water into beef stock. (A more tender, hence more expensive, cut of meat can be cooked for 20 minutes in 1 cup of beef stock instead).
Meanwhile, in another pan on medium heat, melt the rest of the butter. Add the garlic and cook for about a minute. Add the mushrooms and toss to coat them with garlic and butter. Sprinkle with salt and pepper. Let the mushrooms cook about 5 minutes, stirring occasionally, until they brown and shrink. Turn off the heat and taste. Adjust seasoning as required.
Cook the noodles (or any pasta) according to the package instructions. Try to time it to coincide with finishing the stew.
Check on the beef. If the water has reduced to approximately a cup (see "My Results, below) of thick flavourful liquid and the beef is tender, it's done. Stir in the mushrooms, sour cream, and mustard. Turn the heat down to low to keep it warm until the pasta is ready. Taste again and adjust seasonings as required. Put the noodles into bowls and top with the stew. Sprinkle with a little paprika and serve.
TOTAL: $12.47. If serving 4 the cost is $3.12 per person, if 6 servings - $2.08
Leanne: $16.50, $2.75 per person based on 6 servings
MY RESULTS: I really liked this dish. The number of servings depends on your family. One pound of beef, cut into bite-size cubes, gave me 40 pieces of meat. Split 6 ways, that's 6-7 bites of beef per person. Even with the carrots, mushrooms and noodles, that's not sufficiently satisfying so I'm going to say it serves four. I would make one small change to the recipe process. The water really does become a thick flavourful stock but one cup of liquid isn't enough to coat the noodles for 4 people. Check the beef when the liquid has reduced to 2 cups and if you're going to have to cook it a little longer for the meat to be tender, add a bit more water. A two hour cooking time is way too long for a weekday meal but I think it would keep well if you made it the night before and gently reheated it on the stove the next day (not the noodles, of course). You could shave a little off the cost of this dish by using spaghetti or rice and I think it would still be a very tasty dish!
Cauliflower Cheese - Serves 4
1 head of cauliflower, cut into bite-sized florets ($1.98) 2 tsp. salt ($.02) 1 tbsp. butter ($.09) 3 cloves garlic, finely chopped ($.14) 1/2 tsp. chili flakes ($.03) |
1 bay leaf ($.12) 1 tbsp. flour ($.02) 1 1/2 cup milk ($.38) 6 oz. cheddar grated (1/4 of a 450 g bar @ $3.98 = $1.00) Salt and pepper |
Options: Scallions, 1 tbsp. Dijon ($.42), lemon zest, 1 tsp. smoked paprika ($.07), 1/2 tsp. thyme
Set the oven to 400F
Bring a large pot of water to boil over high heat. Add the salt and the cauliflower, then leave it for 4 minutes.
Meanwhile, butter a baking dish large enough to comfortably accommodate all the cauliflower. Drain the water from the cauliflower and pour the florets into the baking dish.
To make the sauce, melt the butter in a saucepan on medium heat. Add the garlic, chili flakes, and bay leaf, then cook for about 1 minute. Add the flour and stir quickly. The flour-butter mixture is called a roux. You want the roux to get just a little brown; this will probably take another minute. Slowly add the milk to the pot, stirring all the while to incorporate the roux. Bring the sauce to a boil, stirring every now and then to make sure the sauce doesn't scorch. Once it comes to a boil, turn off the heat and stir in the cheese. Drop in any additions at this point. Taste the sauce and add salt and pepper as needed. You should have a creamy, smooth, savory sauce.
Pour the sauce over the cauliflower. Place the dish in the oven for 40 minutes, or until the top is brown and bubbly. You can also add sokew breadcrumbs to the top of the dish before baking if you like extra crunch. Enjoy with a green salad (Leanne likes it with salsa).
TOTAL: $3.99, $1.00 per person because I added the Dijon and the smoked paprika
Leanne: $6.60, $1.65 per serving
Set the oven to 400F
Bring a large pot of water to boil over high heat. Add the salt and the cauliflower, then leave it for 4 minutes.
Meanwhile, butter a baking dish large enough to comfortably accommodate all the cauliflower. Drain the water from the cauliflower and pour the florets into the baking dish.
To make the sauce, melt the butter in a saucepan on medium heat. Add the garlic, chili flakes, and bay leaf, then cook for about 1 minute. Add the flour and stir quickly. The flour-butter mixture is called a roux. You want the roux to get just a little brown; this will probably take another minute. Slowly add the milk to the pot, stirring all the while to incorporate the roux. Bring the sauce to a boil, stirring every now and then to make sure the sauce doesn't scorch. Once it comes to a boil, turn off the heat and stir in the cheese. Drop in any additions at this point. Taste the sauce and add salt and pepper as needed. You should have a creamy, smooth, savory sauce.
Pour the sauce over the cauliflower. Place the dish in the oven for 40 minutes, or until the top is brown and bubbly. You can also add sokew breadcrumbs to the top of the dish before baking if you like extra crunch. Enjoy with a green salad (Leanne likes it with salsa).
TOTAL: $3.99, $1.00 per person because I added the Dijon and the smoked paprika
Leanne: $6.60, $1.65 per serving
MY RESULTS: Okay, I made this dish twice and BOTH times the cheese sauce separated. I researched the problem and it appears that 400F is just too high a temperature for the baking of a cheese sauce AND the second time I kept checking it in case 40 minutes was just too long and I found it was done in about 20 minutes but it still separated. My suggestion is to steam or boil the cauliflower until it is tender, make the cheese sauce according to the recipe (I added the Dijon and the smoked paprika) and serve it by pouring the sauce over the cauliflower just before you put it on the table. The sauce is delicious and way more interesting than the one I've been making for years so that's a keeper for sure. There's just no point in baking it unless you lower the heat to maybe 325F and let it go for about half an hour. If anyone tries that, let me know please. Elizabeth posted that she makes it this way and pops it under the broiler for a minute before she serves it. Good idea! Thanks!
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UPCOMING: Roast chicken (Metro has whole chickens on for $2.49/lb.), Jacket Sweet Potatoes (planning to use left over chicken in this recipe and I still have a couple of extra sweet potatoes I bought to make the Pork Stew), and maybe the Half Veggie Burgers since ground beef is on for $3.98/lb. at Superstore.
Week of February 1st, 2015
My apologies for the lateness of these recipes. I was snowed in on Monday and didn't shop until Tuesday afternoon, then my husband was in a car accident Tuesday night, etc. etc. In other words, life intervened with my best laid plans. When I got to Metro to check out the chickens, I couldn't find the ones on sale for $2.49 unless they were the ones that came already stuffed. That wasn't what I wanted and I discovered that they had an unadvertised special for Prime brand whole chickens at $1.99/lb. They are a nice chicken and they all ran about 3-3.5 lb., not those scrawny little fryers that are often what you get for a good sale price. I bought two. Roast chicken is the ultimate comfort food. However, Leanne's recipe is very short on directions and there is no indication of how big a bird she was cooking so I'm posting my recipe for Roast Chicken. I'm using her flavours but the addition of a sprinkle of dried rosemary is lovely, too.
My apologies for the lateness of these recipes. I was snowed in on Monday and didn't shop until Tuesday afternoon, then my husband was in a car accident Tuesday night, etc. etc. In other words, life intervened with my best laid plans. When I got to Metro to check out the chickens, I couldn't find the ones on sale for $2.49 unless they were the ones that came already stuffed. That wasn't what I wanted and I discovered that they had an unadvertised special for Prime brand whole chickens at $1.99/lb. They are a nice chicken and they all ran about 3-3.5 lb., not those scrawny little fryers that are often what you get for a good sale price. I bought two. Roast chicken is the ultimate comfort food. However, Leanne's recipe is very short on directions and there is no indication of how big a bird she was cooking so I'm posting my recipe for Roast Chicken. I'm using her flavours but the addition of a sprinkle of dried rosemary is lovely, too.
Roast Chicken - 6 servings
1 whole chicken just over 3 1/2 lb. ($7.30)
1 tbsp. butter ($.02)
1 lemon ($.99)
2 large garlic cloves ($.14)
Salt & Pepper
1. If the chicken comes already trussed, slip the ends of the legs out of the string, check cavity for neck & giblets (set the neck aside for stock), rinse and dry inside and out with a paper towel.
2. Sprinkle the inside of the bird with salt and pepper.
3. Peel and mash 2 garlic cloves with the side of a wide knife. Wash the lemon thoroughly and cut it in half. Insert the garlic and lemon into the cavity. If the bird came trussed, tuck the ends of the legs back under the string. If the bird wasn't trussed, tie the 'ankles' together with string and tuck the tips of the wings underneath the body or tie them to the sides of the body with string
4. Rub butter all over the chicken and put it into a roasting pan which can also go on the stovetop for the gravy steps or into a deep, oven-proof fry pan.
5. Heat oven to 350F. While it is warming, peel 1 medium potato per person (assuming 6 people I'm guessing at 1.5 lb. ($.60)) and cut them into thirds. Peel and cut 1 cooking onion into wedges about the same size as the potato pieces for even cooking. Put them around the chicken and put the pan into the oven for 1/2 hour per lb. Once or twice during the cooking time, baste the vegetables and the chicken with the pan drippings.
6. If you have a meat thermometer, the chicken is done when the temperature is 160F. If you don't, pierce the thigh at the thickest part and make sure the juices run clear.
7. Remove from oven, put chicken on a plate and cover with foil to rest. Put potatoes and onions in a bowl and cover as well.
8. Put the roasting pan on the stovetop on medium heat. Scrape up all the brown bits with 1 cup of water (chicken stock is better ($.50)). Put 2 tbsp. flour ($.04) and 1/4 cup cold water into a container with a lid and shake vigorously. Bring the gravy to a boil and add the flour mixture gradually until the gravy has thickened to your liking. It may not take all of the flour mixture to accomplish this.
9. Carve chicken into slices of white meat, drumsticks, thighs and wings. Serve with potatoes and onions and 2 cups of frozen peas ($1.40).
10. After dinner, discard lemon and garlic, pick every scrap of meat from the bones and add the carcass to the bag of chicken bones you have been collecting in the freezer. If the neck was not previously frozen, add it to the bag. If it was, simmer it in a small pot of water until the meat is cooked, cool it and add it to the bag as well. We are going to make stock week after next.
1 whole chicken just over 3 1/2 lb. ($7.30)
1 tbsp. butter ($.02)
1 lemon ($.99)
2 large garlic cloves ($.14)
Salt & Pepper
1. If the chicken comes already trussed, slip the ends of the legs out of the string, check cavity for neck & giblets (set the neck aside for stock), rinse and dry inside and out with a paper towel.
2. Sprinkle the inside of the bird with salt and pepper.
3. Peel and mash 2 garlic cloves with the side of a wide knife. Wash the lemon thoroughly and cut it in half. Insert the garlic and lemon into the cavity. If the bird came trussed, tuck the ends of the legs back under the string. If the bird wasn't trussed, tie the 'ankles' together with string and tuck the tips of the wings underneath the body or tie them to the sides of the body with string
4. Rub butter all over the chicken and put it into a roasting pan which can also go on the stovetop for the gravy steps or into a deep, oven-proof fry pan.
5. Heat oven to 350F. While it is warming, peel 1 medium potato per person (assuming 6 people I'm guessing at 1.5 lb. ($.60)) and cut them into thirds. Peel and cut 1 cooking onion into wedges about the same size as the potato pieces for even cooking. Put them around the chicken and put the pan into the oven for 1/2 hour per lb. Once or twice during the cooking time, baste the vegetables and the chicken with the pan drippings.
6. If you have a meat thermometer, the chicken is done when the temperature is 160F. If you don't, pierce the thigh at the thickest part and make sure the juices run clear.
7. Remove from oven, put chicken on a plate and cover with foil to rest. Put potatoes and onions in a bowl and cover as well.
8. Put the roasting pan on the stovetop on medium heat. Scrape up all the brown bits with 1 cup of water (chicken stock is better ($.50)). Put 2 tbsp. flour ($.04) and 1/4 cup cold water into a container with a lid and shake vigorously. Bring the gravy to a boil and add the flour mixture gradually until the gravy has thickened to your liking. It may not take all of the flour mixture to accomplish this.
9. Carve chicken into slices of white meat, drumsticks, thighs and wings. Serve with potatoes and onions and 2 cups of frozen peas ($1.40).
10. After dinner, discard lemon and garlic, pick every scrap of meat from the bones and add the carcass to the bag of chicken bones you have been collecting in the freezer. If the neck was not previously frozen, add it to the bag. If it was, simmer it in a small pot of water until the meat is cooked, cool it and add it to the bag as well. We are going to make stock week after next.
TOTAL: $11.86, $1.86 per person for 6 servings - ENTIRE MEAL, NOT JUST CHICKEN.
This chicken was an exceptional value at $1.99/lb. If it had been $2.49/lb. which is what I had expected to pay, the cost would have been increased by $1.67 to $12.83 or $2.14 per person for 6 servings which is still pretty good considering that is meat, starch, and 2 vegetables. MY RESULTS: Yum! This is one of my favourite meals. It's delicious, economical and there are always leftovers for a lunch or, in this case, I'm using some of the left over chicken in the Jacketed Sweet Potato recipe. |
Jacket Sweet Potatoes (serves 4)
4 large sweet potatoes as close to the same size as you can find ($4.50)
Salt and pepper
1/4 cup sour cream ($.25)
1/2 bunch scallions, finely chopped ($.50)
Heat the oven to 400F. Scrub the sweet potatoes and stab them with a fork a few times. Lay them on a baking sheet (line it with foil or you'll be scrubbing that pan!). Bake for 60-75 minutes. Because sweet potatoes vary greatly in size, check them after an hour with a knife. If it goes through easily, they're ready. If not, bake longer.
Let cool for 15 minutes. Make a long cut along the top of each potato and open them gently, beating with a fork to fluff up the soft, orange middle. Sprinkle with salt and pepper. Let each person add sour cream and scallions, to their taste.
Additions: roast chicken, beans and cheese, corn and tomatoes - whatever you have around.
4 large sweet potatoes as close to the same size as you can find ($4.50)
Salt and pepper
1/4 cup sour cream ($.25)
1/2 bunch scallions, finely chopped ($.50)
Heat the oven to 400F. Scrub the sweet potatoes and stab them with a fork a few times. Lay them on a baking sheet (line it with foil or you'll be scrubbing that pan!). Bake for 60-75 minutes. Because sweet potatoes vary greatly in size, check them after an hour with a knife. If it goes through easily, they're ready. If not, bake longer.
Let cool for 15 minutes. Make a long cut along the top of each potato and open them gently, beating with a fork to fluff up the soft, orange middle. Sprinkle with salt and pepper. Let each person add sour cream and scallions, to their taste.
Additions: roast chicken, beans and cheese, corn and tomatoes - whatever you have around.
TOTAL: With the additions I used the total was $6.75, $1.13 per person for 4 servings
Leanne: $4.80, $1.20 per person for 4 servings
Leanne: $4.80, $1.20 per person for 4 servings
MY RESULTS: This is so good! Leanne listed this under her category of Snacks, Sides & Small Bites but I think this could be dinner, depending on what additions you have available. I made this last night to take advantage of the left over roast chicken. You only need about 1 cup and it can be all the scraps you pulled off the bones when you cleaned up the carcass. That meat was next to the bone so it has lots of flavour and it's nice and moist. It's also FREE because its cost was included in the Roast Chicken dinner. I set out all of my additions the way you do when you are serving tacos: just a bunch of bowls on the table with lots of good stuff in them. My additions were: 1 cup of shredded cheddar ($1.00), the sour cream (above), some left-over baked beans (I will cost them at $.50 for half a can but if you planned ahead you could save (freeze) some of the beans from the recipe we did in the first set and they would be FREE), and of course, the chicken. Some chopped pickled jalapeños would be nice too but I didn't think of it until just now.
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Living in Ontario, there is one other complication to this meal. With 'time of use billing', running the oven at 400F for 75 minutes makes the government happy and whoever pays your electric bill unhappy. So, roast these potatoes the night before after 7 pm. Cool them on the counter before you put them in the fridge and the next night you can reheat them in the oven at 350F for 15 or 20 minutes and they will be ready to serve. I think you will really enjoy this!
UPCOMING: Great news: Zehrs has the Prime whole chickens on sale this week at $1.99/lb. These are an EXCELLENT buy so if you can't get to a Zehrs, try to price match them with anyone else who has them. And, if you can, don't buy just one. Also, if you want to make the Jacket Sweet Potatoes (above), Freshco has sweet potatoes for $.59/lb. which would cut the per person cost significantly.
This week, we're going to make the Half-Veggie Burgers I didn't get to last week as Freshco has lean ground beef for $2.97/lb. However, in general, the sales in the major stores don't lend themselves to Leanne's recipes. So, we're going to stray from the book and make Baked Tropical Pork Chops because M.R. Meat has pork chops on sale for $1.99/lb. My Mom used to make this so I can't tell you where the recipe came from but it's pretty good. I might pick up a lb. of stewing beef (Food Basics $3.88/lb.) but I'm not sure what I'm going to make with it. Maybe a slow cooker stew... hmmm...NO, how about a recipe called Zesty Slowcooked Shortribs but because shortribs are not the cheap cut they used to be, we'll use stewing beef. We'll need to pick up a can of cranberry sauce (not the jelly) and we'll use 1 cup of it for the meat recipe and make a dessert with the rest.
This week, we're going to make the Half-Veggie Burgers I didn't get to last week as Freshco has lean ground beef for $2.97/lb. However, in general, the sales in the major stores don't lend themselves to Leanne's recipes. So, we're going to stray from the book and make Baked Tropical Pork Chops because M.R. Meat has pork chops on sale for $1.99/lb. My Mom used to make this so I can't tell you where the recipe came from but it's pretty good. I might pick up a lb. of stewing beef (Food Basics $3.88/lb.) but I'm not sure what I'm going to make with it. Maybe a slow cooker stew... hmmm...NO, how about a recipe called Zesty Slowcooked Shortribs but because shortribs are not the cheap cut they used to be, we'll use stewing beef. We'll need to pick up a can of cranberry sauce (not the jelly) and we'll use 1 cup of it for the meat recipe and make a dessert with the rest.
Week of February 8th, 2015
Hi! A friend just put an app called FLIPP on my phone. I don't have a data plan but it works in the grocery store anyway. FLIPP gives you access to all of the local grocery ads. You tap on the item you want to price match and it compiles a list of them. They are a little hard to read so jot the kilogram price beside the item on your grocery list in case the cashier requires it. This is SO much better than taking the ads to the store with you and trying to flip back and forth to find the items you are matching.
May 1st NOTE: Apparently the reason this works on my phone without the data plan is that I had received help from the phone kiosk at one time and could access their WiFi. The Superstore doesn't actually have WiFi available to their customers BUT IT WOULD BE A GREAT CUSTOMER SERVICE IDEA IF ANYONE'S LISTENING!
Half-Veggie Burgers - Serves 8
3 cups cooked lentils (or beans) ($1.00)
1 cup bell pepper or other vegetable, finely chopped (1/2 onion $.09, chunk of red pepper $.50, 1/3 cup frozen peas $.26)
1 lb. ground beef or other ground meat (lean ground price matched @ $2.97/lb.) ( I had a bit more than 1 lb. so I'm costing @ $3.36)
1 egg (optional- well not really) ($.25)
Salt & pepper
8 buns ($.99 is a common sale price)
You can use almost any vegetable to make the burger patties, except lettuce and other greens. If you pick a hard vegetable like potato, squash, or eggplant, you'll need to cook it first.
Roughly mash the lentils. Make sure the vegetables ar either small to being with (like corn or peas) or finely chopped so that they cook evenly. Leanne used a bell pepper.
Mix the lentils, veggies, and meat with your hands in a large bowl. If you're going to barbecue, add an egg to keep them from crumbling. Season with salt and pepper. Form into 8 patties.
Grill the patties either on the barbecue or in a pan on the stovetop over medium-high heat. Sear until dark brown on one side, then flip and do the same on the other side. If you want cheeseburgers, lay cheese on the patties after flipping them once. Serve on toasted buns with your favourite condiments and fresh vegetables.
If you won't eat all the burgers at once, wrap the raw patties in plastic. Refrigerate for a few days or freeze for up to 2 weeks.
TOTAL: $6.55, $.82 per person for 8 servings plus condiments
Leanne: $7.20, $.90 per person for 8 servings
3 cups cooked lentils (or beans) ($1.00)
1 cup bell pepper or other vegetable, finely chopped (1/2 onion $.09, chunk of red pepper $.50, 1/3 cup frozen peas $.26)
1 lb. ground beef or other ground meat (lean ground price matched @ $2.97/lb.) ( I had a bit more than 1 lb. so I'm costing @ $3.36)
1 egg (optional- well not really) ($.25)
Salt & pepper
8 buns ($.99 is a common sale price)
You can use almost any vegetable to make the burger patties, except lettuce and other greens. If you pick a hard vegetable like potato, squash, or eggplant, you'll need to cook it first.
Roughly mash the lentils. Make sure the vegetables ar either small to being with (like corn or peas) or finely chopped so that they cook evenly. Leanne used a bell pepper.
Mix the lentils, veggies, and meat with your hands in a large bowl. If you're going to barbecue, add an egg to keep them from crumbling. Season with salt and pepper. Form into 8 patties.
Grill the patties either on the barbecue or in a pan on the stovetop over medium-high heat. Sear until dark brown on one side, then flip and do the same on the other side. If you want cheeseburgers, lay cheese on the patties after flipping them once. Serve on toasted buns with your favourite condiments and fresh vegetables.
If you won't eat all the burgers at once, wrap the raw patties in plastic. Refrigerate for a few days or freeze for up to 2 weeks.
TOTAL: $6.55, $.82 per person for 8 servings plus condiments
Leanne: $7.20, $.90 per person for 8 servings
MY RESULTS: This is a very good burger. Not quite traditional but still well worth making.
A couple of things: (1) the recipe doesn't tell you to drain the lentils after they are cooked but you must drain them well; (2) the egg isn't really optional as I made up the mixture without egg and made two patties for lunch. They fell apart when I flipped them so I smooshed all the rest of the patties back together and added an egg, remade them and cooked one more which held together perfectly; (3) because I used lean ground beef I had to put about 1 tbsp. of oil in the pan ($.01); (4) the only seasonings in this recipe are salt and pepper, so when I remade the patties, I added 1 tsp. oregano, 1 tsp. parsley and an additional sprinkle of salt and pepper. When I made the recipe I had a half an onion and a chunk of red pepper in the crisper so I sauteed them for a couple of minutes and added about 1/3 cup thawed frozen peas to make up the full cup of vegetables. Because I had a little bit over a pound of meat, I actually got 9 patties about 3" across |
Baked Tropical Pork Chops - Serves 6
1 cup raw long grained rice ($.55)
2 cups water
1 tbsp. oil ($.01)
6 pork chops (Pork sirloin chops were on sale at MR Meat @ $1.99/lb. = $9.35)
Salt & Pepper
1 can unsweetened pineapple chunks ($1.39)
1 cup chicken stock ($.50 or homemade & free or 1 Oxo cube & 1 c. boiling water)
1 tbsp. cornstarch
1/4 cup green pepper (optional)
1/4 cup chopped onion (about 1/2 of a small onion $.08)
1 cup frozen peas, thawed (instead of the green pepper) $.70)
Put rice and water in a medium saucepan, bring to a boil uncovered on high heat and let it go until the bubbles disappear from the surface (about 8 minutes). Turn off the heat, cover it and let it sit for 5 minutes. Stir.
Sprinkle both sides of the chops with salt and pepper and brown them in the oil in a frying pan. Move to a plate & keep worm Put the chicken stock into the pan and scrape up any brown bits on the bottom.
Drain the pineapple, reserving the syrup in a bowl. Stir the cornstarch into the syrup. Combine rice, pineapple syrup and fruit, chicken stock and onion in a shallow baking dish. Place the chops on top. Cover with foil and bake 1 hour at 300F. Sprinkle in the peas, recover and bake 15 minutes longer. Serve.
NOTE: The actual recipe doesn't call for the peas but I don't use the green pepper and the peas add a nice bit of colour as well as boosting the nutritional value of the dish.
TOTAL: $12.64, $2.11 per person for six servings
1 cup raw long grained rice ($.55)
2 cups water
1 tbsp. oil ($.01)
6 pork chops (Pork sirloin chops were on sale at MR Meat @ $1.99/lb. = $9.35)
Salt & Pepper
1 can unsweetened pineapple chunks ($1.39)
1 cup chicken stock ($.50 or homemade & free or 1 Oxo cube & 1 c. boiling water)
1 tbsp. cornstarch
1/4 cup green pepper (optional)
1/4 cup chopped onion (about 1/2 of a small onion $.08)
1 cup frozen peas, thawed (instead of the green pepper) $.70)
Put rice and water in a medium saucepan, bring to a boil uncovered on high heat and let it go until the bubbles disappear from the surface (about 8 minutes). Turn off the heat, cover it and let it sit for 5 minutes. Stir.
Sprinkle both sides of the chops with salt and pepper and brown them in the oil in a frying pan. Move to a plate & keep worm Put the chicken stock into the pan and scrape up any brown bits on the bottom.
Drain the pineapple, reserving the syrup in a bowl. Stir the cornstarch into the syrup. Combine rice, pineapple syrup and fruit, chicken stock and onion in a shallow baking dish. Place the chops on top. Cover with foil and bake 1 hour at 300F. Sprinkle in the peas, recover and bake 15 minutes longer. Serve.
NOTE: The actual recipe doesn't call for the peas but I don't use the green pepper and the peas add a nice bit of colour as well as boosting the nutritional value of the dish.
TOTAL: $12.64, $2.11 per person for six servings
MY RESULTS: This is a nice supper. It's not fancy but it tastes good. I was disappointed that the sirloin chops weren't more tender but they had good flavour. They are also really big and it would have been hard to get all six into one baking dish. Because there are only two of us to eat everything I'm making for this website, I made the full quantity of rice mixture but only cooked two of the sirloin chops. The rest are in the freezer. So, of course, I have rice and pineapple left over which is not a bad thing.... I'm going to stir fry it with some soy sauce and use up the rest of my sweet and sour sauce for a couple of chicken breasts for a very low cost meal.
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UPCOMING: Next week I will post the Zesty Slowcooked Stewing Beef (since I'm not using short ribs) and a recipe for Cranberry Sauce muffins to use up the half a can of cranberry sauce that will be left over. These muffins are a great treat for packing in a lunch box. There are eggs on sale at Food Basics for $1.97 so it might be time to put the Vegetable Quiche, Hold the Crust on your menu. They also have chicken drumsticks and thighs on for $1.99/lb. so a quick and easy meal of Chicken Cacciatore on spaghetti is in order.
Chicken Cacciatore - serves 4
Simply sauté a chopped onion ($.17) in a deep frying pan, add 1 large can of No Name tomato sauce ($.99), dried oregano, rosemary and thyme, salt and pepper to your liking ($.35 total). Sometimes you might need to add a pinch of sugar. If you have a can of mushroom pieces ($.99), rinse and drain them thoroughly and stir into the sauce. Nestle the chicken pieces down into the sauce. Simmer about 45 minutes and serve over cooked spaghetti ($.99). If the sauce seems a bit thin, take the chicken out first and stir in a couple of tablespoons of tomato paste ($.50). If the chicken runs you about $4.00, and thighs will give you more meat than drumsticks, the total cost will be about $7.99 or $1.99 per person for 4 servings.
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Week of February 15, 2015
Zesty Slow Cooker Short Ribs (Stewing Beef) - serves 4
1 1/2 lb. stewing beef - not too lean ($5.82 for 1 1/12 lb. price matched at $3.88).
NOTE: If you ever find short ribs on sale buy them for this recipe. You'll need 3 lbs.
1/3 cup Dijon mustard ($.75)
1/2 can cranberry sauce ($1.07)
1 cup beef broth ($.50)
1 clove garlic, finely chopped ($.07)
1/8 tsp. ground cloves ($.04)
Salt and pepper
1 medium onion, chopped ($.17)
1 carrot, chopped ($.17)
3 tbsp. flour ($.06)
5 tbsp. cold water
Herbed Noodles: 6 oz. Egg Noodles ($1.25), 2 tbsp. Butter ($.18), 1/4 tsp. each thyme, parsley & basil ($.10)
If using short ribs, broil 4-5 inches from the heat until well-browned on all sides, 15-20 minutes, turning as needed. If using stewing beef, don't brown it.
Combine the mustard, cranberry sauce, beef broth, garlic, cloves and salt and pepper. Place the onion and carrot into a slow cooker. Place the meat on top then pour on the sauce. Cover and cook on low setting for 10-12 hours (high setting 4-5 hours).
Remove the meat from the slow cooker and keep warm. Skim any grease from the top of the broth. Transfer the broth and vegetables to a medium saucepan and bring the mixture to a boil. Combine the flour and water until smooth. Slowly stir into the sauce and cook until thickened. Place the Herbed Noodles on a serving platter. Top with the meat. Spoon some of the sauce on top and serve the rest on the side.
Herbed Noodles: Cook the noodles in boiling salted water according to package directions. In a small saucepan, melt the butter with the herbs, cooking just until the butter begins to brown. Drain the noodles, then return them to the cooking pan. Pour the butter mixture over the top and toss to combine.
Zesty Slow Cooker Short Ribs (Stewing Beef) - serves 4
1 1/2 lb. stewing beef - not too lean ($5.82 for 1 1/12 lb. price matched at $3.88).
NOTE: If you ever find short ribs on sale buy them for this recipe. You'll need 3 lbs.
1/3 cup Dijon mustard ($.75)
1/2 can cranberry sauce ($1.07)
1 cup beef broth ($.50)
1 clove garlic, finely chopped ($.07)
1/8 tsp. ground cloves ($.04)
Salt and pepper
1 medium onion, chopped ($.17)
1 carrot, chopped ($.17)
3 tbsp. flour ($.06)
5 tbsp. cold water
Herbed Noodles: 6 oz. Egg Noodles ($1.25), 2 tbsp. Butter ($.18), 1/4 tsp. each thyme, parsley & basil ($.10)
If using short ribs, broil 4-5 inches from the heat until well-browned on all sides, 15-20 minutes, turning as needed. If using stewing beef, don't brown it.
Combine the mustard, cranberry sauce, beef broth, garlic, cloves and salt and pepper. Place the onion and carrot into a slow cooker. Place the meat on top then pour on the sauce. Cover and cook on low setting for 10-12 hours (high setting 4-5 hours).
Remove the meat from the slow cooker and keep warm. Skim any grease from the top of the broth. Transfer the broth and vegetables to a medium saucepan and bring the mixture to a boil. Combine the flour and water until smooth. Slowly stir into the sauce and cook until thickened. Place the Herbed Noodles on a serving platter. Top with the meat. Spoon some of the sauce on top and serve the rest on the side.
Herbed Noodles: Cook the noodles in boiling salted water according to package directions. In a small saucepan, melt the butter with the herbs, cooking just until the butter begins to brown. Drain the noodles, then return them to the cooking pan. Pour the butter mixture over the top and toss to combine.
TOTAL: $10.18, $2.55 per person for 4 serving
MY RESULTS: If you ever find short ribs on sale, buy them for this recipe because I promise you it is DELICIOUS made with the ribs. With the very lean stewing beef I bought, however, the meat was very DRY and so very disappointing. I was sure this would work. And, if it had, the four servings could easily have stretched for 2 adults and 3 younger children. If you want to try it, make sure the meat you use has decent fat content. Also, this recipe leaves you with half a can of cranberry sauce so check out the recipe below to use it up. These muffins really are great and they freeze well.
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Betty Crocker Cranberry Sauce Muffins - makes 18 muffins
2 cups flour ($.60) 1 cup sugar ($.21) 3 tsp. baking powder ($.21) 1/2 tsp. salt ($.01) 1 cup milk ($.25) |
1/4 cup vegetable oil ($.02) 1/2 tsp. vanilla ($.25) 1 egg, beaten ($.25) 2/3 cup cranberry sauce ($2.14 for 348ml - $1.07) |
Heat oven to 400F. Spray or grease 18 regular sized muffin cups. In a large bowl stir flour, sugar, baking powder and salt with a whisk. Make a well in the centre of the dry ingredients. Add milk, oil, vanilla and egg. Stir until combined (batter will be thick). Stir in cranberry sauce. Divide evenly and each cup will be about 3/4 full.
Bake 20 minutes or until a toothpick inserted in the centre comes clean (check at 15 minutes). Cool slightly before removing from pan.
TOTAL: $2.87, $.16 per muffin
Bake 20 minutes or until a toothpick inserted in the centre comes clean (check at 15 minutes). Cool slightly before removing from pan.
TOTAL: $2.87, $.16 per muffin
MY RESULTS: Rather than let the half a can of cranberry sauce become a mystery package at the back of the fridge, try these muffins! They're really nice, moist and sweet. I might actually cut the sugar back to 3/4 cup the next time I make these just to see how they taste. They would be a great dessert in a lunch box, after school snack or dessert. I had one for breakfast this morning..... |
UPCOMING: How to make Chicken Stock and Vegetable Broth. Remember the bones from deboning the chicken breasts and the carcass from the roast chicken? It's time to turn them into stock that costs you no more than 1 onion, 1 carrot, 1 stalk of celery ($.48) for cups and cups of delicious stock. The vegetable broth is made from the scraps you have been collecting in a freezer bag: carrot peelings, onion ends, potato peelings, broccoli stems, etc. I used some on the weekend to make risotto for my vegetarians. Check out the "Other Stuff" page next week!