UPCOMING: Wouldn't you know it? Last week the chicken thighs were on for $2.99/lb. This week they are on for $1.99. The recipe for Filipino Chicken Adobe calls for 8 boneless, skinless chicken thighs and that's on the menu for this week. I'm also going to make Leanne's second recipe for pizza dough. She called the first one 'fast' and the second one 'slow' because the dough rises in the fridge overnight. It's March Break, here, and my grandchildren will be coming to stay with me on Monday and Tuesday so I think we're going to make pizzas for lunch on the Tuesday. I will make the dough the night before and we'll see how it works in little hands. This should be a lot of fun!
Week of March 15, 2015
Pizza Dough - The Slow Method - makes 4 pizzas
3 cups all-purpose or bread flour ($2.19)
1 1/2 tsp. salt ($.02)
1/2 tsp. instant yeast ($.14)
1 tbsp. olive oil ($.03)
1 1/4 cup very cold water
Good and Cheap has two recipes for pizza dough. Leanne describes them at Fast and Slow. This is the slow method. Before you begin, remove any rings you wear. Pizza dough is really hard to get out of an engagement ring.
Measure out the flour, salt and a teaspoon of yeast into a big bowl. Mix the oil into the flour with hour hands, crumbling it until the texture is a bit sandy, then add the room-temperature water. Keep mixing with your hands until it comes together.
Knead the dough on a slightly floured countertop for 5 to 7 minutes, until it becomes a smooth elastic ball. The dough will be smooth but quite wet (I think she means sticky). (Kneading is a push, turn the dough 90 degrees and fold it towards you, repeat. Keep flouring your countertop to prevent the dough from sticking to it. )
Scrape out the bowl as best you can and add a small amount of oil to the bowl, spreading it over the surface. Place your dough ball into the bowl and cover with plastic wrap. Place it into the fridge overnight. Letting the yeast work overnight creates a better flavor; it also makes the dough more elastic and easier to work with. The next day, 2-3 hours before you want to bake your pizzas, remove the dough from the fridge to return to room temperature. Then it'll be ready to shape into your favorite pizza.
TOTAL: $2.38 for 4 crusts, $.60 each
Leanne: $.80 for 4 crusts, $.20 each
Pizza Dough - The Slow Method - makes 4 pizzas
3 cups all-purpose or bread flour ($2.19)
1 1/2 tsp. salt ($.02)
1/2 tsp. instant yeast ($.14)
1 tbsp. olive oil ($.03)
1 1/4 cup very cold water
Good and Cheap has two recipes for pizza dough. Leanne describes them at Fast and Slow. This is the slow method. Before you begin, remove any rings you wear. Pizza dough is really hard to get out of an engagement ring.
Measure out the flour, salt and a teaspoon of yeast into a big bowl. Mix the oil into the flour with hour hands, crumbling it until the texture is a bit sandy, then add the room-temperature water. Keep mixing with your hands until it comes together.
Knead the dough on a slightly floured countertop for 5 to 7 minutes, until it becomes a smooth elastic ball. The dough will be smooth but quite wet (I think she means sticky). (Kneading is a push, turn the dough 90 degrees and fold it towards you, repeat. Keep flouring your countertop to prevent the dough from sticking to it. )
Scrape out the bowl as best you can and add a small amount of oil to the bowl, spreading it over the surface. Place your dough ball into the bowl and cover with plastic wrap. Place it into the fridge overnight. Letting the yeast work overnight creates a better flavor; it also makes the dough more elastic and easier to work with. The next day, 2-3 hours before you want to bake your pizzas, remove the dough from the fridge to return to room temperature. Then it'll be ready to shape into your favorite pizza.
TOTAL: $2.38 for 4 crusts, $.60 each
Leanne: $.80 for 4 crusts, $.20 each
MY RESULTS: The cost difference between these two recipes is negligible. Leanne is right in that there is a bit of a flavour difference but mostly this dough is a lot easier to work with and certainly more elastic. When you get the dough spread out, as soon as you stop working it, it shrinks back and you have to start again. It's like two steps forward and one step back. The other dough (actually all doughs) does that too but you just have to be patient. Because I love to bake bread I'm used to a dough being warm under my hands and it was weird to handle an almost cold dough. I made the dough the night before and took it out of the fridge about 8 am allowing 3+ hours for it to rise on the counter. Because we keep the house at 68F it wasn't a very warm environment and I was worried that it didn't rise very much but it was quite moist and worked just fine. This would be difficult to timetable for dinner if you don't have someone at home to take it out of the fridge mid-afternoon. But you have to try this. We had so much fun making our pizzas! Just remember: pizzas don't have to be round!!!
|
Filipino Chicken Adobe - serves 8
3/4 cup rice vinegar ($1.31) or white vinegar ($.29) 1/4 cup soy sauce ($.38) 2 garlic cloves, minced ($.14) 1/2 tsp pepper ($.09) 2 bay leaves ($.24) 8 chicken thighs, fat trimmed ($1.98/lb. - $4.53) |
2 tbsp. vegetable oil ($.20) 3/4 cup water 2 medium potatoes, chopped ($.20) 4 medium carrots, sliced ($.68) 2 cups white rice (long grain $1.90) salt 2 tsp cornstarch ($.04) |
Filipino adobo - very different from Spanish adobo - is basically anything cooked in vinegar, soy sauce, and garlic. Although this version is chicken, you can use any meat or vegetables you like. Because it's vinegar-based, it also keeps well in the fridge.
In a large, non-aluminum pan, stir together the vinegar, soy sauce, garlic, pepper, and bay leaves. Add the chicken, coating each piece thoroughly. Cover and let marinate for at least 30 minutes, but overnight is great. Pull the chicken out of the marinade and pat each piece dry (reserve marinade).
Pour the oil into a large pot on medium heat. Once the oil is hot, add enough chicken to fill the bottom of the pot. Let it cook for a few minutes, until one side of the chicken is browned, then flip it over. When the first batch of chicken is done, remove it from the pot and repeat with the remainder. After all the chicken is browned, put it back in the pot along with the marinade, water, potatoes, and carrots. Turn the heat up until the liquid comes to a boil, then reduce to low heat and simmer for 45 minutes, or until the meat near the bone is no longer pink and the carrots and potatoes are cooked through.
About 20 minutes before the adobo is ready, pour the rice into a medium pot with 4 cups of water. Add two pinches of salt. Bring to a boil over medium heat with the lid off. Turn the heat down and cover with a lid that is slightly askew to let the steam escape. Cook about 20 minutes, until the water is all gone.
Remove the bay leaves from the adobo. In a small bowl, mix the cornstarch with a tablespoon of water, then stir it into the sauce. Let the sauce boil and thicken until the chicken and vegetables are well glazed. Serve over the rice.
Additions: 4 jalapeños, grated ginger root
Variations: 1 1/2 lb. pork shoulder or butt, cubed, instead of chicken; 1 can coconut milk instead of 3/4 cup water
In a large, non-aluminum pan, stir together the vinegar, soy sauce, garlic, pepper, and bay leaves. Add the chicken, coating each piece thoroughly. Cover and let marinate for at least 30 minutes, but overnight is great. Pull the chicken out of the marinade and pat each piece dry (reserve marinade).
Pour the oil into a large pot on medium heat. Once the oil is hot, add enough chicken to fill the bottom of the pot. Let it cook for a few minutes, until one side of the chicken is browned, then flip it over. When the first batch of chicken is done, remove it from the pot and repeat with the remainder. After all the chicken is browned, put it back in the pot along with the marinade, water, potatoes, and carrots. Turn the heat up until the liquid comes to a boil, then reduce to low heat and simmer for 45 minutes, or until the meat near the bone is no longer pink and the carrots and potatoes are cooked through.
About 20 minutes before the adobo is ready, pour the rice into a medium pot with 4 cups of water. Add two pinches of salt. Bring to a boil over medium heat with the lid off. Turn the heat down and cover with a lid that is slightly askew to let the steam escape. Cook about 20 minutes, until the water is all gone.
Remove the bay leaves from the adobo. In a small bowl, mix the cornstarch with a tablespoon of water, then stir it into the sauce. Let the sauce boil and thicken until the chicken and vegetables are well glazed. Serve over the rice.
Additions: 4 jalapeños, grated ginger root
Variations: 1 1/2 lb. pork shoulder or butt, cubed, instead of chicken; 1 can coconut milk instead of 3/4 cup water
TOTAL: Using white vinegar, 3/4 cup water & long grained white rice - $8.69, $1.08 per person for 8 servings
Using rice vinegar, 3/4 cup coconut milk & long grained white rice - $10.20, $1.28 per person for 8 servings
Additions like 1 jalapeño and some grated ginger root would increase the price by $.50 or $.06 per person
Leanne: $10.40, $1.30 per person for 8 servings
Using rice vinegar, 3/4 cup coconut milk & long grained white rice - $10.20, $1.28 per person for 8 servings
Additions like 1 jalapeño and some grated ginger root would increase the price by $.50 or $.06 per person
Leanne: $10.40, $1.30 per person for 8 servings
MY RESULTS: This is delicious BUT the recipe needs some clarification. Trim not only the fat from each thigh but also remove the skin as it increases the fat in the pan. The potatoes are to be "chopped" which is a little vague so cut both the potatoes and carrots into 1/2" cubes/slices. It doesn't say whether to peel the potatoes or not, so I peeled one and left one and we couldn't tell the difference. If the potatoes are thin-skinned, don't bother peeling them. When the recipe says to reduce the pan to low heat and simmer for 45 minutes, put the lid on the pan. If you don't, the liquid reduces too much and you won't have lots of the delicious sauce when you serve the dish and your vegetables might not be cooked. When you think everything is done, BEFORE you add the cornstarch mixture, make sure you have lots of liquid to thicken even if you have to add a little water.
|
Now, about the dish itself. YUM! The sauce becomes smooth and rich and is very flavorful and not spicy. I had a 1" piece of a jalapeño in the fridge so I removed the seeds, minced it and added it with the carrots. I also had a nub of fresh ginger in the freezer so I grated about a teaspoon into the marinade. Because I used so little it may have increased my cost by $.20 over the total recipe. I also chose to use the coconut milk - 3/4 cup was about half a 398 ml can but it was a great addition. When I make this again, and I will, I'll throw in whatever vegetables I have in the fridge as well: mushrooms, a bit of broccoli, whatever. I was a little hesitant about a recipe that has both potatoes and rice but the glazed potatoes and the rice went really well together. It makes it a little starch heavy on a nutritional level but that could be balanced by the addition of extra vegetables which would also help to stretch the dish to actually feed 8 people. Some of the chicken thighs were very small and I don't think, made the way Leanne describes, that it would satisfy 8 adults.
Week of March 22, 2015
UPCOMING: Well, groceries seem to have taken another price jump, especially produce! Freshco has Gray Ridge eggs - package of 18 - on for $2.97 so it might be a good time to revisit the quiche recipe on Page 2. I have some broccoli left in the crisper to toss into that. Last week I picked up a 10 lb. bag of onions at Food Basics so I'm going to make Leanne's French Onion Soup. I have deboned, skinless chicken breasts in the freezer that should be used so I'm going to make Lemon Dijon Chicken (not from Good and Cheap). I will cost it out using the sale price of the chicken breasts in the ads this week. Leanne's book has a recipe for homemade pasta which would go nicely with the sauce from the Lemon Dijon Chicken so I'm going to take a crack at that. I've made pasta before but, years ago, I inherited a pasta machine from someone who was downsizing. I've never hand-rolled pasta but as Leanne says: "If an Italian grandmother can do it, so can you!
UPCOMING: Well, groceries seem to have taken another price jump, especially produce! Freshco has Gray Ridge eggs - package of 18 - on for $2.97 so it might be a good time to revisit the quiche recipe on Page 2. I have some broccoli left in the crisper to toss into that. Last week I picked up a 10 lb. bag of onions at Food Basics so I'm going to make Leanne's French Onion Soup. I have deboned, skinless chicken breasts in the freezer that should be used so I'm going to make Lemon Dijon Chicken (not from Good and Cheap). I will cost it out using the sale price of the chicken breasts in the ads this week. Leanne's book has a recipe for homemade pasta which would go nicely with the sauce from the Lemon Dijon Chicken so I'm going to take a crack at that. I've made pasta before but, years ago, I inherited a pasta machine from someone who was downsizing. I've never hand-rolled pasta but as Leanne says: "If an Italian grandmother can do it, so can you!
Fresh Pasta - for one large entrée or 2 as a side dish
3/4 cup all-purpose or bread flour
1 egg
Olive or vegetable oil
Multiply this recipe by the number of people you are serving.
Put the flour in a bowl. Make a crater in the centre of the flour and crack the egg into it. Mix with your hands. The egg takes a while to release all its moisture, so don't panic if things are dry at first. If, after mixing for about a minute, the dough still seems excessively dry, add a teaspoon of water. Keep mixing until you develop a stiff dough that is quite dry. The dryness makes it easier to roll out and keeps the noodles from sticking together when you cook them.
Place the dough in a lightly oiled bowl covered with a moist towel or plastic wrap for 1 or 2 hours. Once an hour (or more) has passed, you'll notice a marked change in the dough. Now that the egg has released its moisture, you'll have a pale yellow, smooth, pliable dough. Knead again to create a smooth ball.
Tear or slice the dough into manageable pieces - usually as many as the number of people you're feeding. Dust your countertop or cutting board heavily with flour, then use a rolling pin to make the dough as thin as you can. Rolling it out will take a while because it's tough and stretchy. Try to get it thin enough to see light through. The thinner the dough, the quicker it will cook, but don't make the dough so thin that it tears.
3/4 cup all-purpose or bread flour
1 egg
Olive or vegetable oil
Multiply this recipe by the number of people you are serving.
Put the flour in a bowl. Make a crater in the centre of the flour and crack the egg into it. Mix with your hands. The egg takes a while to release all its moisture, so don't panic if things are dry at first. If, after mixing for about a minute, the dough still seems excessively dry, add a teaspoon of water. Keep mixing until you develop a stiff dough that is quite dry. The dryness makes it easier to roll out and keeps the noodles from sticking together when you cook them.
Place the dough in a lightly oiled bowl covered with a moist towel or plastic wrap for 1 or 2 hours. Once an hour (or more) has passed, you'll notice a marked change in the dough. Now that the egg has released its moisture, you'll have a pale yellow, smooth, pliable dough. Knead again to create a smooth ball.
Tear or slice the dough into manageable pieces - usually as many as the number of people you're feeding. Dust your countertop or cutting board heavily with flour, then use a rolling pin to make the dough as thin as you can. Rolling it out will take a while because it's tough and stretchy. Try to get it thin enough to see light through. The thinner the dough, the quicker it will cook, but don't make the dough so thin that it tears.
By the time the pasta is rolled out, it should be dry enough to avoid sticking to itself. If it's still moist, leave it to sit for a few minutes. Slice into whatever size of noodles you like. It's easy to make the noodles a consistent size if you fold the dough over itself a few times first. Shake the cut noodles on a tray with a bit of flour to keep them from sticking.
Boil in heavily salted water. Fresh pasta cooks in as little as 30 seconds if the noodles are thin. It's ready when it changes colour and starts to float. You can keep uncooked pasta for up to 2 days in the fridge.
TOTAL: $.41, $.21 per serving for 2 as a side dish
Leanne: $.35, $.17 per serving for 2 as a side dish
Boil in heavily salted water. Fresh pasta cooks in as little as 30 seconds if the noodles are thin. It's ready when it changes colour and starts to float. You can keep uncooked pasta for up to 2 days in the fridge.
TOTAL: $.41, $.21 per serving for 2 as a side dish
Leanne: $.35, $.17 per serving for 2 as a side dish
MY RESULTS: This is a really good recipe. I'm going to have to make it again because I did have some problems with it but it was because my dough needed to sit longer under the plastic wrap. It actually generated heat under there and the colour of the dough changed just as Leanne said it would but, I didn't leave it long enough. One and a half hours didn't bring the dough to the pliable, smooth consistency so when I rolled it out it was too thick and had to cook for 10 minutes. Still, it tasted good and it was drizzled with the Lemon Dijon sauce from the following chicken recipe. This is one of my favorite chicken recipes and I have adapted it from a book called "Eaters Choice".
|
Lemon Dijon Chicken - serves 4
Original recipe taken from "Eaters Choice" by Dr. Ron Goor & Nancy Goor
4 chicken breasts, boneless & skinless ($6.35)
1/4 cup butter (or margarine) ($.38)
3 tbsp. Dijon mustard ($.42)
3 tbsp. lemon juice ($.30 from a fresh lemon at $.50)
1 tsp. tarragon ($.38) (optional but nice)
Original recipe taken from "Eaters Choice" by Dr. Ron Goor & Nancy Goor
4 chicken breasts, boneless & skinless ($6.35)
1/4 cup butter (or margarine) ($.38)
3 tbsp. Dijon mustard ($.42)
3 tbsp. lemon juice ($.30 from a fresh lemon at $.50)
1 tsp. tarragon ($.38) (optional but nice)
In a small saucepan, melt butter and whisk in Dijon, lemon and tarragon. Pour a small amount of the sauce into the bottom of a baking dish, place the chicken in the pan and pour over the rest of the sauce. Bake at 375F for 40-45 minutes.
TOTAL: $7.83, $1.95 per person for 4 servings
Complete meal - 1 chicken breast, pasta and 1/3 cup frozen peas per person: $2.43 (photo above)
TOTAL: $7.83, $1.95 per person for 4 servings
Complete meal - 1 chicken breast, pasta and 1/3 cup frozen peas per person: $2.43 (photo above)
French Onion Soup - serves 6
4 lb. onion, any type ($.75 because a 10 lb. bag was $1.88) 4 garlic cloves, sliced ($.28) 2 tbsp. butter ($.18) 2 bay leaves ($.24) 1 tbsp. vinegar, any type ($.02) |
3 tsp. salt ($.03) pepper 8 cups water 6 slices bread. ($.66) 1 1/2 cups cheddar, grated ($1.66) |
Additions: Beef or chicken stock instead of water; red wine; chili flakes; fresh thyme
Chop each onion in half lengthwise, peel them, then cut them into half-moon slices. Melt the butter in a large pot on medium heat. Add the onions, garlic and bay leaves. Cover the pot with a lid and leave it for 10 minutes. When you come back, the onions should have released a lot of moisture. Give them a stir. Pour in the vinegar and put the lid back on. Cook for 1 hour, stirring every 20 minutes. When the onions at the bottom start to stick and turn dark, add a splash of water to unstick them. The onions aren't burning, just caramelizing. The water helps lift off the sticky, delicious, sweet part.
Chop each onion in half lengthwise, peel them, then cut them into half-moon slices. Melt the butter in a large pot on medium heat. Add the onions, garlic and bay leaves. Cover the pot with a lid and leave it for 10 minutes. When you come back, the onions should have released a lot of moisture. Give them a stir. Pour in the vinegar and put the lid back on. Cook for 1 hour, stirring every 20 minutes. When the onions at the bottom start to stick and turn dark, add a splash of water to unstick them. The onions aren't burning, just caramelizing. The water helps lift off the sticky, delicious, sweet part.
Once the onions are very dark and about a quarter the volume they once were, add all the water and a bunch of salt and pepper. Cover the pot again, turn the heat down to low, and let it simmer for another hour. Taste and adjust salt and pepper as needed. Ladle the soup into bowls.
Make cheesy toast: If you want classic French onion soup - with the toast directly in the soup, which makes it a bit soggy - place a piece of bread on top of each bowl of soup, sprinkle with cheese, then heat the bowls under your oven's broiler until the cheese is bubbly. If you don't like soggy toast, just make the cheese toast on its own and serve it on the side to dunk.
TOTAL: $5.49, $.92 per person for 6 servings
Leanne: $9.00, $1.50 per person for 6 servings
Make cheesy toast: If you want classic French onion soup - with the toast directly in the soup, which makes it a bit soggy - place a piece of bread on top of each bowl of soup, sprinkle with cheese, then heat the bowls under your oven's broiler until the cheese is bubbly. If you don't like soggy toast, just make the cheese toast on its own and serve it on the side to dunk.
TOTAL: $5.49, $.92 per person for 6 servings
Leanne: $9.00, $1.50 per person for 6 servings
MY RESULTS: This is really good. My cost was significantly less than Leanne's probably because the onions were on sale for $1.88 for a 10 lb. bag. However, when I opened the bag they were very small - about 2" across - so I had to peel and slice 21 onions to make approximately the required 4 pounds. Peel, slice, wipe my eyes, blow my nose, wash my hands, REPEAT!
I used 4 cups of Campbell beef stock ($1.67) and 2 of my homemade frozen chicken stock bags for the other 4 cups. I also made it the night before since it takes a couple of hours. It was just as tasty the next day. I like the bread on the soup and the trick to preventing it from going soggy is to brush it with olive oil and toast it under the broiler on both sides. Cut it to fit the surface of the bowl first. You also don't have to grate the cheddar (or other cheese), just slice it thinly and lay it across the 'crouton'. Serve it with a salad for an excellent supper. |
UPCOMING: There is a recipe in "Good and Cheap" that I didn't anticipate being able to make because it calls for shrimp which is usually quite expensive. This week, however, Superstore has the PC brand on for $5.99 so I'm going to try it. It's called Shrimp and Grits and since grits will be something new for me, this should be interesting. I will price match the Fresco Catelli Smart Pasta at $.97 as well. It will be served with Chorizo and White Bean Ragu. It calls for 1/2 lb. of chorizo sausage and I'll need a 14 oz can of tomatoes. Someone asked me to do a video on how to carve a turkey or a chicken so, if I can, I will do that and get it posted before Easter for anyone doing a turkey for the holiday. Happy Easter, everyone!
Week of March 29, 2015
Chorizo and White Bean Ragu - serves 4
1 pkg of spaghetti
1 tbsp. butter or vegetable oil ($.09 for butter)
1 onion, chopped ($.17)
3 cloves garlic, finely chopped ($.21)
1 tbsp. jalapeño, finely chopped (optional) ($.15)
1/2 lb. fresh chorizo, casing removed ($2.19 at Fred's on Huron Line)
1 1/2 cups canned or fresh tomatoes, puréed ($.99)
1 1/2 cups butter, navy or cannelini beans (3/4 c. dry navy beans $.44)
Salt & pepper
Chorizo and White Bean Ragu - serves 4
1 pkg of spaghetti
1 tbsp. butter or vegetable oil ($.09 for butter)
1 onion, chopped ($.17)
3 cloves garlic, finely chopped ($.21)
1 tbsp. jalapeño, finely chopped (optional) ($.15)
1/2 lb. fresh chorizo, casing removed ($2.19 at Fred's on Huron Line)
1 1/2 cups canned or fresh tomatoes, puréed ($.99)
1 1/2 cups butter, navy or cannelini beans (3/4 c. dry navy beans $.44)
Salt & pepper
Boil the water so you are ready to add your pasta when you put the onion in the pan. Melt the butter in a pan over medium heat and swirl it to coat the pan. Add the chopped onion and cook until it turns translucent. Toss in the garlic, jalapeño, and fresh chorizo (or any other kind of fresh sausage), then sauté for about a minute, breaking the sausage into smaller bits. Add the tomatoes and beans, then simmer until the sauce is thick and the sausage is cooked, about 5 minutes on medium heat. Taste and add salt and pepper as needed.
Because this sauce contains meat, it won't keep especially long in the fridge, but you can freeze it for later use if you don't plan to eat it all within a few days.
TOTAL: $5.21 for 3 cups; $1.30 per person for 4 servings including the pasta
Leanne: $3.75; $1.25 per cup not including the pasta
Because this sauce contains meat, it won't keep especially long in the fridge, but you can freeze it for later use if you don't plan to eat it all within a few days.
TOTAL: $5.21 for 3 cups; $1.30 per person for 4 servings including the pasta
Leanne: $3.75; $1.25 per cup not including the pasta
MY RESULTS: This is delicious and we thoroughly enjoyed it! Without the pasta my cost was $4.24 so I wasn't able to match Leanne's cost. I suspect that goal is going to be increasingly difficult to achieve since groceries have taken a jump and her book was published in either June or September of 2014 (I can't tell which version number I have). I saved money by soaking dry beans the night before and cooking them while I was having breakfast the next day. Then I drained them, covered them with plastic wrap and they were ready to go for dinner. This is a very fast meal. It would be great for a night the kids have an activity after supper or if you have work late. The portion size we found satisfying was 3/4 cup per person with the pasta but it did need a drizzle of olive oil over the plate for extra moisture. I really like this recipe!
|
Week of March 29, 2015
UPCOMING: I just received my grocery ads and M. R. Meat Market has pork picnic shoulder roasts on for $.99/lb.! If you didn't have a chance to make the pulled pork recipe (which was the very first one on this website), this is your opportunity. That recipe might require a larger cash outlay but you will get SO many servings it's well worth it and it's delicious. Probably the best pulled pork I've ever had at $1.72 per person (including the slaw) and that was when I paid $1.28/lb. You have to make this. Oh, and the left-overs freeze quite well.
Also, I couldn't make out the brand, but Walmart has a slow cooker on for $19.95 in this week's ad. If you don't have one.....
I didn't have an opportunity to make the Shrimp dish but I have all of the ingredients so that will be next week's recipe. I apologize for not getting the how-to-carve a turkey video done, either. We haven't had much in the way of dessert in the house for a while so to make up for the things I missed, here's Leanne's recipe for Coconut Chocolate Cookies.
UPCOMING: I just received my grocery ads and M. R. Meat Market has pork picnic shoulder roasts on for $.99/lb.! If you didn't have a chance to make the pulled pork recipe (which was the very first one on this website), this is your opportunity. That recipe might require a larger cash outlay but you will get SO many servings it's well worth it and it's delicious. Probably the best pulled pork I've ever had at $1.72 per person (including the slaw) and that was when I paid $1.28/lb. You have to make this. Oh, and the left-overs freeze quite well.
Also, I couldn't make out the brand, but Walmart has a slow cooker on for $19.95 in this week's ad. If you don't have one.....
I didn't have an opportunity to make the Shrimp dish but I have all of the ingredients so that will be next week's recipe. I apologize for not getting the how-to-carve a turkey video done, either. We haven't had much in the way of dessert in the house for a while so to make up for the things I missed, here's Leanne's recipe for Coconut Chocolate Cookies.
Coconut Chocolate Cookies - makes 40 good sized cookies
2/3 cup shaved, unsweetened coconut, toasted ($1.61)
1 1/2 cups chocolate chips ($3.15 at Bulk Barn for compound chips)
1/2 lb. unsalted butter ($1.44)
2 cups all-purpose flour ($1.14)
1 tsp. Salt ($01)
1 tsp. baking soda (unknown at this time)
1 1/2 cups dark brown sugar ($.72)
2 eggs ($.50)
2 tsp. vanilla (unknown at this time)
2/3 cup shaved, unsweetened coconut, toasted ($1.61)
1 1/2 cups chocolate chips ($3.15 at Bulk Barn for compound chips)
1/2 lb. unsalted butter ($1.44)
2 cups all-purpose flour ($1.14)
1 tsp. Salt ($01)
1 tsp. baking soda (unknown at this time)
1 1/2 cups dark brown sugar ($.72)
2 eggs ($.50)
2 tsp. vanilla (unknown at this time)
Heat the oven to 350F. Spread the coconut into a thin, even layer on a cookie sheet. Place it in the oven for about 5 minutes, until it's light brown, toasty and aromatic. (Turn the oven off. You won't need it for a while.)
Melt the butter in a heavy-bottomed saucepan over low heat. Once it's melted, leave it to cool in the pan for a few minutes. In a medium-sized bowl, stir together the flour, salt and baking soda.
In another bowl, beat the brown sugar and melted butter together for about 2 minutes, until they're smooth. Add the eggs and vanilla and beat for about 5 minutes, until the mixture lightens in color. Mix the flour mixture with the brown sugar mixture, a third at a time, until it forms a dark brown, homogeneous mass. Add the chocolate chips and coconut and stir until just combined. Place the dough in the fridge for 20 minutes.
(Turn the oven back on to 350F) Afterwards, scoop tablespoons of dough onto a lightly buttered cookie sheet, leaving large spaces between the cookies so they have space to spread out. Just before putting the cookies into the oven, sprinkle them with salt. Bake for 8 to 10 minutes. After you take them out of the oven, leave them on the sheet to set for 2 minutes then move them to plates to cool further. Don't stack the cookies until they've cooled fully. Continue the process until the dough is gone. Store the finished cookies in an airtight container.
TOTAL: $8.57 plus $.75 allowance for vanilla & baking soda for 40 large cookies; $.23 per cookie
Leanne: $20; $.25 per cookie
Melt the butter in a heavy-bottomed saucepan over low heat. Once it's melted, leave it to cool in the pan for a few minutes. In a medium-sized bowl, stir together the flour, salt and baking soda.
In another bowl, beat the brown sugar and melted butter together for about 2 minutes, until they're smooth. Add the eggs and vanilla and beat for about 5 minutes, until the mixture lightens in color. Mix the flour mixture with the brown sugar mixture, a third at a time, until it forms a dark brown, homogeneous mass. Add the chocolate chips and coconut and stir until just combined. Place the dough in the fridge for 20 minutes.
(Turn the oven back on to 350F) Afterwards, scoop tablespoons of dough onto a lightly buttered cookie sheet, leaving large spaces between the cookies so they have space to spread out. Just before putting the cookies into the oven, sprinkle them with salt. Bake for 8 to 10 minutes. After you take them out of the oven, leave them on the sheet to set for 2 minutes then move them to plates to cool further. Don't stack the cookies until they've cooled fully. Continue the process until the dough is gone. Store the finished cookies in an airtight container.
TOTAL: $8.57 plus $.75 allowance for vanilla & baking soda for 40 large cookies; $.23 per cookie
Leanne: $20; $.25 per cookie
MY RESULTS: These cookies are quite a bit more work than the usual chocolate chip cookie but they are very good. The edges are a bit crunchy and the centre is soft. I don't have a price for the baking soda or vanilla and can't get one since it's Good Friday but those two ingredients wouldn't add more than $.75 to the total cost. I think our grandchildren will love these!
|
Shrimp and Grits - serves 4
Grits:
1 cup grits ($.75)
4 1/2 cups vegetable or chicken stock ($4.00 or free if you have homemade)
1/2 cup sharp cheddar, grated ($.72 - 2" of a cheese bar)
3 scallions, finely chopped ($.40)
Topping:
1 lb. shrimp, peeled and deveined ($5.99 on sale for 400 g - a little short but lots)
1 tbsp. butter or vegetable oil ($.02)
1 medium onion, chopped ($.17)
1 bell pepper, chopped ($1.22)
2 sticks celery, chopped ($.28)
2 cloves garlic, finely chopped ($.14)
1 green chili, finely diced (optional) ($.10 for about 1/2" of jalapeño)
1 tomato, chopped ($.60 for 2 romas)
Grits:
1 cup grits ($.75)
4 1/2 cups vegetable or chicken stock ($4.00 or free if you have homemade)
1/2 cup sharp cheddar, grated ($.72 - 2" of a cheese bar)
3 scallions, finely chopped ($.40)
Topping:
1 lb. shrimp, peeled and deveined ($5.99 on sale for 400 g - a little short but lots)
1 tbsp. butter or vegetable oil ($.02)
1 medium onion, chopped ($.17)
1 bell pepper, chopped ($1.22)
2 sticks celery, chopped ($.28)
2 cloves garlic, finely chopped ($.14)
1 green chili, finely diced (optional) ($.10 for about 1/2" of jalapeño)
1 tomato, chopped ($.60 for 2 romas)
Bring the stock to a boil in a medium-sized pot, then turn the heat down to low and slowly pour in the cornmeal (yellow grits) while stirring briskly with a wooden spoon. Stirring while pouring is crucial to keep the grits creamy and smooth - no lumps! Once the grits become smooth and thick, place a lid on the pot with the spoon still in it so that steam can escape. Let the grits cook while you prepare the rest of the meal, checking in occasionally to give them a stir. The total cooking time should be about 25-30 minutes.
Meanwhile, prepare the shrimp and vegetables. Add the butter or oil to a large pan on medium heat and let it get hot. Add the onion, pepper, and celery. Sauté until the onion is just translucent, about 2 minutes. Add the garlic, as well as the green chili if you like things spicy. Let everything cook for another minute. Add the tomato and cook for 3 or 4 minutes, until the tomato releases its juice and the vegetables resemble a thick and chunky sauce. Add a dribble of water to keep everything loose and saucy, then toss in the shrimp. Cook, stirring occasionally, until the shrimp are pink all over. Add salt and pepper to taste.
Once the grits are ready, take them off the heat and add the cheese and most of the scallions, then stir. Ladle the grits into bowls and top with the shrimp, vegetables, and a few more scallions.
TOTAL: $13.99 if you had to use 2 boxes of stock, $3.50 per person for 4 servings OR $9.99 if you have homemade stock, $2.50 per person
Leanne: $12, $3.00 per person
Meanwhile, prepare the shrimp and vegetables. Add the butter or oil to a large pan on medium heat and let it get hot. Add the onion, pepper, and celery. Sauté until the onion is just translucent, about 2 minutes. Add the garlic, as well as the green chili if you like things spicy. Let everything cook for another minute. Add the tomato and cook for 3 or 4 minutes, until the tomato releases its juice and the vegetables resemble a thick and chunky sauce. Add a dribble of water to keep everything loose and saucy, then toss in the shrimp. Cook, stirring occasionally, until the shrimp are pink all over. Add salt and pepper to taste.
Once the grits are ready, take them off the heat and add the cheese and most of the scallions, then stir. Ladle the grits into bowls and top with the shrimp, vegetables, and a few more scallions.
TOTAL: $13.99 if you had to use 2 boxes of stock, $3.50 per person for 4 servings OR $9.99 if you have homemade stock, $2.50 per person
Leanne: $12, $3.00 per person
MY RESULTS: I had no idea what to expect from grits. According to my research, this is a very southern United States dish where it is often eaten for breakfast. They are done when they are the consistency of cooked cream of wheat. My first mouthful was okay, but when I scooped it with the vegetables or the shrimp, it was pretty good. I'm not saying I will make them again, but I did enjoy the dish as a whole. My husband liked the shrimp but NOT the grits.
This is still, even with the shrimp on sale, an expensive meal - especially if you haven't made your homemade stock. My stock is frozen in 2 cup portions so I added half a cup of water to make the 4 1/2 cups required. The shrimp were PC brand Raw Zipperback 31-40. That means that there are between 31 and 40 shrimp to a pound - the higher those numbers, the smaller the shrimp. They had been split down the back and the vein removed so all I had to do was thaw them, peel the wide end, hold the tail and pull and they came right out. Raw shrimp, if you haven't cooked them before, are grey and when they turn pink and curl up in your pan, they're done. It only takes a couple of minutes so don't over cook them or they will be rubbery. |
Week of April 5, 2015
UPCOMING: This week Gold Seal Sockeye Salmon is on sale for $2.99 a can which is a saving of approximately $2 per can. Let's make Creamed Salmon & Peas on toast for either lunch or supper. There is also another dessert recipe I'd like to try - Peach Coffee Cake - but I'm going to use canned peaches and see how it turns out.
Creamed Salmon & Peas on Toast - serves 4 for lunch
1 can salmon (Gold Seal Sockeye) $2.99
3 tbsp. flour ($.15)
3 tbsp. butter ($.06)
1 1/4 cup milk ($.31)
1 cup frozen peas ($.70) or 1 - 10 oz. can peas
4 slices of toast
Melt butter in a medium saucepan over medium heat and mix in flour. Continue to stir to cook the flour and, after a minute or so, slowly add the milk. The mixture will get doughy and then it will loosen and become creamy. Use a small whisk if you have one. Keep stirring until all the milk is incorporated and there are no lumps. Open and drain the salmon. Crush the bones that come in the salmon meat as they are loaded with calcium and they are so soft they will blend right into the sauce. Add salmon and peas to the saucepan and stir gently until salmon and peas are warmed through. Make toast and spoon salmon over top. Serve immediately.
TOTAL: $4.65 for lunch, $1.16 per person for 4 servings
MY RESULTS: This is not one of Leanne's recipes but it's delicious, nutritious and affordable. If you have big eaters or if you'd like to serve this for supper, a second can of salmon, and extra tbsp. of butter and flour and increasing the milk to 2 cups will boost your quantity and raise the cost to $7.90 or $1.98 per person plus extra toast. I didn't take a photo of this but it looks pinkish and sloppy in a deliciously creamy sort of way.
UPCOMING: This week Gold Seal Sockeye Salmon is on sale for $2.99 a can which is a saving of approximately $2 per can. Let's make Creamed Salmon & Peas on toast for either lunch or supper. There is also another dessert recipe I'd like to try - Peach Coffee Cake - but I'm going to use canned peaches and see how it turns out.
Creamed Salmon & Peas on Toast - serves 4 for lunch
1 can salmon (Gold Seal Sockeye) $2.99
3 tbsp. flour ($.15)
3 tbsp. butter ($.06)
1 1/4 cup milk ($.31)
1 cup frozen peas ($.70) or 1 - 10 oz. can peas
4 slices of toast
Melt butter in a medium saucepan over medium heat and mix in flour. Continue to stir to cook the flour and, after a minute or so, slowly add the milk. The mixture will get doughy and then it will loosen and become creamy. Use a small whisk if you have one. Keep stirring until all the milk is incorporated and there are no lumps. Open and drain the salmon. Crush the bones that come in the salmon meat as they are loaded with calcium and they are so soft they will blend right into the sauce. Add salmon and peas to the saucepan and stir gently until salmon and peas are warmed through. Make toast and spoon salmon over top. Serve immediately.
TOTAL: $4.65 for lunch, $1.16 per person for 4 servings
MY RESULTS: This is not one of Leanne's recipes but it's delicious, nutritious and affordable. If you have big eaters or if you'd like to serve this for supper, a second can of salmon, and extra tbsp. of butter and flour and increasing the milk to 2 cups will boost your quantity and raise the cost to $7.90 or $1.98 per person plus extra toast. I didn't take a photo of this but it looks pinkish and sloppy in a deliciously creamy sort of way.
Week of April 12, 2015
UPCOMING: WOW! There are great things on sale this week. If you want to make:
French Onion Soup - Fresco has 10 lb. of yellow onions for $1.99 and Superstore has them available for price matching. We just finished up the soup I froze when I made this a couple of weeks ago and it froze beautifully.
Deconstructed Cabbage Rolls - MR Meat has ground pork for $1.99/lb.
Creamed Salmon & Peas on Toast - Foodland has canned sockeye salmon for $2.99 (price match) or Metro has pink salmon for $1.69
The difference between sockeye and pink salmon is mostly in the intensity of flavour. They both come from the Pacific Ocean and they have comparable nutritive value. Sockeye is darker in colour and the flavour is more prominent. If you like salmon go with that; if you would prefer a more mild flavour, go with the pink.
Roast Chicken - Superstore has air-chilled fryers for $1.98/lb.
The difference between roasters and fryers (according to the very helpful woman at the butcher counter at Superstore) is that you can do anything with a fryer (roast it or fry it) but you can only roast a roasting chicken. The difference between air-chilled and water-chilled chicken is that water chilled chicken is soaked in a chlorinated bath to kill bacteria (confirmed by other sources as well) and it absorbs some of that water, increasing its weight by 2-12% (note that that's not meat weight, it's added water which the producers say leaks out by the time it's packaged...hm-m-m...). Air-chilled chicken is sprayed with the chlorine solution, not soaked in it. Otherwise, they are processed the same.
I'm going to do a video to show how to take a whole chicken and cut it into pieces. Sometimes, and it is true this week, whole chickens are less expensive than buying the pieces. AND, because we make our own chicken stock, nothing is wasted. I also have a recipe for Greek Chicken which is made with a cut up chicken and is both delicious and affordable.
Roasted Cauliflower - Food Basics has them on for $1.97 (price match)
School Snacks- Delmont fruit cups $2 for a package of 4 ; Fruitsations Unsweetened Applesauce (and other varieties) are $2 for a package of 6
Spareribs - I haven't done a recipe for spareribs yet but Mr. Meat has side ribs on for $1.99/lb. The package I bought is nice and meaty and the rib portion is enough for 4 servings. The extra piece of meat that comes in the package is mostly bone but if you take as much meat off that as you can and freeze it separately, it's enough for a pork stir-fry for dinner another night. At $6.79 for meat for 2 meals, this fits with the requirements of this website.
UPCOMING: WOW! There are great things on sale this week. If you want to make:
French Onion Soup - Fresco has 10 lb. of yellow onions for $1.99 and Superstore has them available for price matching. We just finished up the soup I froze when I made this a couple of weeks ago and it froze beautifully.
Deconstructed Cabbage Rolls - MR Meat has ground pork for $1.99/lb.
Creamed Salmon & Peas on Toast - Foodland has canned sockeye salmon for $2.99 (price match) or Metro has pink salmon for $1.69
The difference between sockeye and pink salmon is mostly in the intensity of flavour. They both come from the Pacific Ocean and they have comparable nutritive value. Sockeye is darker in colour and the flavour is more prominent. If you like salmon go with that; if you would prefer a more mild flavour, go with the pink.
Roast Chicken - Superstore has air-chilled fryers for $1.98/lb.
The difference between roasters and fryers (according to the very helpful woman at the butcher counter at Superstore) is that you can do anything with a fryer (roast it or fry it) but you can only roast a roasting chicken. The difference between air-chilled and water-chilled chicken is that water chilled chicken is soaked in a chlorinated bath to kill bacteria (confirmed by other sources as well) and it absorbs some of that water, increasing its weight by 2-12% (note that that's not meat weight, it's added water which the producers say leaks out by the time it's packaged...hm-m-m...). Air-chilled chicken is sprayed with the chlorine solution, not soaked in it. Otherwise, they are processed the same.
I'm going to do a video to show how to take a whole chicken and cut it into pieces. Sometimes, and it is true this week, whole chickens are less expensive than buying the pieces. AND, because we make our own chicken stock, nothing is wasted. I also have a recipe for Greek Chicken which is made with a cut up chicken and is both delicious and affordable.
Roasted Cauliflower - Food Basics has them on for $1.97 (price match)
School Snacks- Delmont fruit cups $2 for a package of 4 ; Fruitsations Unsweetened Applesauce (and other varieties) are $2 for a package of 6
Spareribs - I haven't done a recipe for spareribs yet but Mr. Meat has side ribs on for $1.99/lb. The package I bought is nice and meaty and the rib portion is enough for 4 servings. The extra piece of meat that comes in the package is mostly bone but if you take as much meat off that as you can and freeze it separately, it's enough for a pork stir-fry for dinner another night. At $6.79 for meat for 2 meals, this fits with the requirements of this website.
Peach Coffee Cake - serves 12
6 peaches, pitted and cut into 8 slices each (OR 1-28 oz. can of peaches - $3.00)
1 tsp. cinnamon ($.06)
1/2 lemon, juices ($.50)
2 cups all-purpose flour ($1.14)
2 tsp. baking powder ($.05)
1/2 lb. (1 cup) unsalted butter at room temperature
1 1/3 cup brown sugar ($.60)
1/8 tsp. salt ($.01)
2 large eggs ($.50
1 tsp. vanilla ($.05)
1 tbsp. white sugar to sprinkle ($.03)
Turn your oven to 350F and lightly butter an 8" x 11" glass baking dish or a 9" springform pan.
In a large bowl, mix the peach slices, lemon juice, and cinnamon together with your hands, making sure the peaches are well coated in cinnamon (if using canned peaches, drain them and pour them out onto paper towels to absorb excess liquid, then proceed as above).
In a medium bowl, stir the flour with the baking powder, getting rid of any lumps.
In another large bowl, beat the butter, brown sugar and salt, either with a wooden spoon or an electric mixer. Stop when the mixture is fluffy and has a slightly lightened colour. Add the vanilla, then the eggs one at a time, fully mixing in the first before adding the second. If using an electric mixer, switch to a wooden spoon and add the flour mixture into the butter mixture, gently incorporating it until it's smooth. The batter will be QUITE thick.
Spread half of the batter over the bottom of the buttered pan. Evenly distribute 24 of the peach slices over the top (There should be 48 in total if using fresh - if using canned, use half of however many you have). Spread the other half of the batter over the peaches, then top with the remaining peaches. Sprinkle with the white sugar and place the cake in the oven. Bake for 1 hour or until a knife inserted into the centre comes out clean.
TOTAL: $7.38, $.61 per serving for 12 portions
Leanne: $9, $.75 per serving for 12 portions
6 peaches, pitted and cut into 8 slices each (OR 1-28 oz. can of peaches - $3.00)
1 tsp. cinnamon ($.06)
1/2 lemon, juices ($.50)
2 cups all-purpose flour ($1.14)
2 tsp. baking powder ($.05)
1/2 lb. (1 cup) unsalted butter at room temperature
1 1/3 cup brown sugar ($.60)
1/8 tsp. salt ($.01)
2 large eggs ($.50
1 tsp. vanilla ($.05)
1 tbsp. white sugar to sprinkle ($.03)
Turn your oven to 350F and lightly butter an 8" x 11" glass baking dish or a 9" springform pan.
In a large bowl, mix the peach slices, lemon juice, and cinnamon together with your hands, making sure the peaches are well coated in cinnamon (if using canned peaches, drain them and pour them out onto paper towels to absorb excess liquid, then proceed as above).
In a medium bowl, stir the flour with the baking powder, getting rid of any lumps.
In another large bowl, beat the butter, brown sugar and salt, either with a wooden spoon or an electric mixer. Stop when the mixture is fluffy and has a slightly lightened colour. Add the vanilla, then the eggs one at a time, fully mixing in the first before adding the second. If using an electric mixer, switch to a wooden spoon and add the flour mixture into the butter mixture, gently incorporating it until it's smooth. The batter will be QUITE thick.
Spread half of the batter over the bottom of the buttered pan. Evenly distribute 24 of the peach slices over the top (There should be 48 in total if using fresh - if using canned, use half of however many you have). Spread the other half of the batter over the peaches, then top with the remaining peaches. Sprinkle with the white sugar and place the cake in the oven. Bake for 1 hour or until a knife inserted into the centre comes out clean.
TOTAL: $7.38, $.61 per serving for 12 portions
Leanne: $9, $.75 per serving for 12 portions
MY RESULTS: This is a good recipe! Fresh peaches are expensive. Most of the peaches we get are imported, rock hard, and expensive. Even in the summer, local peaches are not cheap although they are delicious. I decided to try making this with canned peaches so the notes throughout the recipe referring to that are mine, not Leanne's. Canned peaches work just fine but they do have to be patted gently to soak up the excess liquid. The 2nd layer of batter is tricky to 'spread'. Push it off the spoon in small chunks all over the surface and then spread them out to join one another, if that makes sense. Cutting the cake into twelve servings makes them a little bit small for something so tasty but none of us really need large portions of dessert, really, do we?
|
I just realized a took a picture of the cake before it went into the oven but not after it came out! The cake rises all around the slices of peach and the cake is quite pretty. Sorry!
Berry Smoothie - for two (not really)
Blend until smooth, then adjust with more berries or milk to your taste.
1/2 cup yogurt ($.53)
1 cup frozen berries ($1.66 - PC brand Berry Blend at $3.98/600g)
Milk or juice to thin as needed
TOTAL: $2.19, $1.10 for two small smoothies
Leanne: $1-2, $.50-$1 per serving for two
Blend until smooth, then adjust with more berries or milk to your taste.
1/2 cup yogurt ($.53)
1 cup frozen berries ($1.66 - PC brand Berry Blend at $3.98/600g)
Milk or juice to thin as needed
TOTAL: $2.19, $1.10 for two small smoothies
Leanne: $1-2, $.50-$1 per serving for two
MY RESULTS: Don't laugh but this morning's smoothie was my first! They've never really appealed to me but I have friends who make them every morning with all kinds of vegetables and stuff in them. I thought if I was going to try this recipe, I would make a fruit smoothie for my first one. It was pretty good considering I don't like the taste of plain yogurt. I bought Astro Balkan Style natural yogurt on sale at $2.98/700g. I don't know if that was the best one to use or not but perhaps someone with more experience could let me know. Should I have used Greek yogurt? I could still taste the yogurt but I could also taste the blueberries. I have to tell you that I didn't actually buy the frozen fruit at the grocery store. Last summer we took our grandchildren to Klassen's to pick blueberries and I froze LOTS of them so it didn't make sense to buy more fruit. I costed it out as if I did buy the fruit though. I also don't know what a standard serving for a smoothie should be. My finished quantity, after I thinned it a bit with a slurp of milk, was 1 1/3 cup. That filled a glass nicely and I had no trouble finishing it.
|