Week of May 24th
Porcupine Meatballs - serves 4
Adapted from Chipotle Chick from Food.com
1 lb. ground beef ($2.99)
1/3 cup long grain rice ($.32)
1 egg, slightly beaten ($.25)
1 tbsp. fresh parsley or 1/2 tbsp. dried ($.16 for dried)
2 tbsp. Onion, finely chopped ($.08)
1/2 tsp. salt ($.01)
Dash pepper
1 - 10 oz. can tomato soup, divided ($1.09 not on sale)
1/3 cup water
1 tsp. Worcestershire sauce ($.03)
Combine beef, rice, egg, parsley onion, salt and pepper with 1/4 cup of tomato soup. Shape the mixture into 20 meatballs (about the size of a golf ball). Place in a large skillet. Mix the rest of the soup, water and Worcestershire in a small bowl and pour over the meatballs. Bring to a boil. Reduce the heat, cover and simmer 40 minutes or so until the meat is cooked and the rice is soft, stirring once or twice. Serve with additional rice or mashed potatoes and a vegetable, passing the cooking sauce so everyone can help themselves.
TOTAL: $4.93, $1.23 per person for 4 servings. Mash 3 potatoes ($.60 + $.18 for 2 tbsp. Butter, $.07 for 1/4 cup milk = $.85), Green beans ($.54 on sale). Total meal: $6.32, $1.58 per person for 4 servings.
Porcupine Meatballs - serves 4
Adapted from Chipotle Chick from Food.com
1 lb. ground beef ($2.99)
1/3 cup long grain rice ($.32)
1 egg, slightly beaten ($.25)
1 tbsp. fresh parsley or 1/2 tbsp. dried ($.16 for dried)
2 tbsp. Onion, finely chopped ($.08)
1/2 tsp. salt ($.01)
Dash pepper
1 - 10 oz. can tomato soup, divided ($1.09 not on sale)
1/3 cup water
1 tsp. Worcestershire sauce ($.03)
Combine beef, rice, egg, parsley onion, salt and pepper with 1/4 cup of tomato soup. Shape the mixture into 20 meatballs (about the size of a golf ball). Place in a large skillet. Mix the rest of the soup, water and Worcestershire in a small bowl and pour over the meatballs. Bring to a boil. Reduce the heat, cover and simmer 40 minutes or so until the meat is cooked and the rice is soft, stirring once or twice. Serve with additional rice or mashed potatoes and a vegetable, passing the cooking sauce so everyone can help themselves.
TOTAL: $4.93, $1.23 per person for 4 servings. Mash 3 potatoes ($.60 + $.18 for 2 tbsp. Butter, $.07 for 1/4 cup milk = $.85), Green beans ($.54 on sale). Total meal: $6.32, $1.58 per person for 4 servings.
MY RESULTS: This is a wonderful weekday meal and I think kids would love it too. It looks a little like the Pearl Balls we made a couple of weeks ago but it tastes completely different. My husband cleaned his plate! Because there are only two of us, there were leftovers and we wished there had been some of the cooking sauce left over to have with them (but they disappeared quickly anyway).
September 17th, 2018 - I'M SO SORRY! I was prepping this recipe for dinner tonight and discovered a typo. The meatballs simmer for 40 minutes NOT 4! |
Cream of Courgette (Zucchini) Soup - serves 4
Adapted from italian cooking - editors: capalbo, whiteman, white, boggiano 2002
2 tbsp. olive oil ($.20)
1 tbsp. butter ($.09)
1 medium onion, roughly chopped ($.17)
1 1/2 - 2 lb. zucchini, trimmed and sliced (1.60 lb. @ $.99 = $1.58)
1 tsp. dried oregano ($.08)
2 cups vegetable or chicken stock ($1.00 sale price) (OR FREE if using homemade stock)
1/2 cup water
4 oz. Dolcelatte cheese, rind removed, diced (not readily available in Windsor - see "My Results") ($2.16)
1 cups single cream ($2.29/500ml of Half & Half 10% cream - $1.15)
Salt and pepper
Heat the oil and butter in a large saucepan until foaming. Add the onion and cook gently for about 5 minutes, stirring frequently, until softened but not brown. Add the zucchini and oregano with salt and pepper to taste. Cook over a medium heat for 10 minutes, stirring frequently. Pour in the stock and water and bring to a boil, stirring occasionally, for about 30 minutes. Stir in the diced cheese until melted.
Process the soup in a blender or food processor until smooth, then press through a sieve into a clean pan. [this is optional. If you do it the soup will be like velvet and if you don't it will still be very smooth but, perhaps not as elegant] Add two-thirds of the cream and stir over a low heat until hot, but not boiling. Check the consistency and add more stock if the soup is too thick. Taste for season, then pour into bowls. Swirl in the remaining cream.
TOTAL: If using homemade stock, $5.43, $1.37 per serving for 4 people
If buying stock on sale at $2 per box, $6.43, $1.61 per serving for 4 people
Cream of Courgette (Zucchini) Soup - serves 4
Adapted from italian cooking - editors: capalbo, whiteman, white, boggiano 2002
2 tbsp. olive oil ($.20)
1 tbsp. butter ($.09)
1 medium onion, roughly chopped ($.17)
1 1/2 - 2 lb. zucchini, trimmed and sliced (1.60 lb. @ $.99 = $1.58)
1 tsp. dried oregano ($.08)
2 cups vegetable or chicken stock ($1.00 sale price) (OR FREE if using homemade stock)
1/2 cup water
4 oz. Dolcelatte cheese, rind removed, diced (not readily available in Windsor - see "My Results") ($2.16)
1 cups single cream ($2.29/500ml of Half & Half 10% cream - $1.15)
Salt and pepper
Heat the oil and butter in a large saucepan until foaming. Add the onion and cook gently for about 5 minutes, stirring frequently, until softened but not brown. Add the zucchini and oregano with salt and pepper to taste. Cook over a medium heat for 10 minutes, stirring frequently. Pour in the stock and water and bring to a boil, stirring occasionally, for about 30 minutes. Stir in the diced cheese until melted.
Process the soup in a blender or food processor until smooth, then press through a sieve into a clean pan. [this is optional. If you do it the soup will be like velvet and if you don't it will still be very smooth but, perhaps not as elegant] Add two-thirds of the cream and stir over a low heat until hot, but not boiling. Check the consistency and add more stock if the soup is too thick. Taste for season, then pour into bowls. Swirl in the remaining cream.
TOTAL: If using homemade stock, $5.43, $1.37 per serving for 4 people
If buying stock on sale at $2 per box, $6.43, $1.61 per serving for 4 people
MY RESULTS: "Vellutata di zucchini" - doesn't everything sound more delicious in Italian? This recipe wasn't even on my radar until I stopped by Joseph's to pick up something else and they were just stocking the bin with beautiful fresh small zucchinis on sale. I have had this cookbook for ages and everything I've made has been very good so I thought I would try this recipe. However, Dolcelatta cheese is not readily available here and my research indicated it is a very mild, creamy blue cheese. From Fred's Market, I bought a very small piece of blue cheese but it was too strong. The predominant flavor of the soup was the cheese. It was too much even for me and I love blue cheese! In a few weeks, zucchini will be everywhere and cheap so I will try the dish again but I think I will buy a small piece of brie cheese. It should melt well and not mask the flavor of the zucchini.
|
UPCOMING: I didn't make the Sloppy Joe recipe but I did make a stuffed potato recipe that I copied down from the Stefano Faita TV show on CBC. It didn't turn out terribly well so I'm not going to publish the recipe. It would have been so much better if the potatoes had cooked through!
Remember the leftover rub and sauce from the oven barbequed ribs on page #5? They were both really good so we're going try them on chicken thighs this week. As well, a beautiful small butternut squash called my name and we're going to make Roasted Butternut Squash Risotto. Risotto is a popular dish from any good Italian restaurant and people think it's difficult to make but, trust me, it's NOT. Since Schneider's bacon is on sale for $2.99 and we should be able to price match that, pick up a package if you can find one with meat on it (my pet peeve with bacon!). We're going to do Spaghetti Carbonara which uses about 4 strips of bacon and 4 eggs. It's elegant, delicious and I think you'll really like it! Throw the bacon in the freezer until we're ready and it will be just fine.
Remember the leftover rub and sauce from the oven barbequed ribs on page #5? They were both really good so we're going try them on chicken thighs this week. As well, a beautiful small butternut squash called my name and we're going to make Roasted Butternut Squash Risotto. Risotto is a popular dish from any good Italian restaurant and people think it's difficult to make but, trust me, it's NOT. Since Schneider's bacon is on sale for $2.99 and we should be able to price match that, pick up a package if you can find one with meat on it (my pet peeve with bacon!). We're going to do Spaghetti Carbonara which uses about 4 strips of bacon and 4 eggs. It's elegant, delicious and I think you'll really like it! Throw the bacon in the freezer until we're ready and it will be just fine.
Week of June 6, 2015
Pasta Carbonara - serves 4
Adapted from taste.com.au
2 tsp. olive oil ($.06)
4 strips of bacon, roughly chopped ($1.08 at $2.98 for 375g)
3 garlic cloves, crushed ($.21)
2 egg yolks at room temperature (reserve whites for scrambled eggs) ($.50)
2 whole eggs at room temperature ($.50)
1/2 cup heavy cream (see notes below) OR 1/2 cup 10% cream ($.75 @ $1.49/237 ml) plus 2 tsp. flour ($.02)
2/3 cup parmesan cheese, finely grated ($1.76 - No Name grated parmesan 250g on sale for $5.29)
1 box spaghetti ($.100) OR any other pasta shape you like ($1.00 sale)
Boil a large pot of salted water and cook pasta according to the directions on the package.
Heat oil in a large, non-stick frying pan over medium heat. Add bacon and garlic. Cook stirring, for 5 minutes or until bacon is crisp. Remove to a paper towel, leaving bacon grease in the pan. Whisk egg yolks, whole eggs, cream, flour and three-quarters of the parmesan together in a bowl. Season with salt and pepper.
Drain pasta and either add pasta to the bacon pan or add the bacon to the pasta pot, whichever fits the best. Add the egg mixture and stir gently. The heat from the pasta will cook the egg mixture. It will be a little dry but if it needs it, add a bit more cream. Season with salt and pepper. Serve with remaining parmesan and a green salad (half of a head of lettuce $.75 + 1 tomato, chopped $.54 + 2 green onions, sliced $.32 = $1.61, $.40 per person for four servings).
TOTAL: $5.88, $1.47 per person for 4 servings for Pasta Carbonara PLUS $1.61, $.40 per person for salad = $1.87 per person for a complete meal.
Pasta Carbonara - serves 4
Adapted from taste.com.au
2 tsp. olive oil ($.06)
4 strips of bacon, roughly chopped ($1.08 at $2.98 for 375g)
3 garlic cloves, crushed ($.21)
2 egg yolks at room temperature (reserve whites for scrambled eggs) ($.50)
2 whole eggs at room temperature ($.50)
1/2 cup heavy cream (see notes below) OR 1/2 cup 10% cream ($.75 @ $1.49/237 ml) plus 2 tsp. flour ($.02)
2/3 cup parmesan cheese, finely grated ($1.76 - No Name grated parmesan 250g on sale for $5.29)
1 box spaghetti ($.100) OR any other pasta shape you like ($1.00 sale)
Boil a large pot of salted water and cook pasta according to the directions on the package.
Heat oil in a large, non-stick frying pan over medium heat. Add bacon and garlic. Cook stirring, for 5 minutes or until bacon is crisp. Remove to a paper towel, leaving bacon grease in the pan. Whisk egg yolks, whole eggs, cream, flour and three-quarters of the parmesan together in a bowl. Season with salt and pepper.
Drain pasta and either add pasta to the bacon pan or add the bacon to the pasta pot, whichever fits the best. Add the egg mixture and stir gently. The heat from the pasta will cook the egg mixture. It will be a little dry but if it needs it, add a bit more cream. Season with salt and pepper. Serve with remaining parmesan and a green salad (half of a head of lettuce $.75 + 1 tomato, chopped $.54 + 2 green onions, sliced $.32 = $1.61, $.40 per person for four servings).
TOTAL: $5.88, $1.47 per person for 4 servings for Pasta Carbonara PLUS $1.61, $.40 per person for salad = $1.87 per person for a complete meal.
MY RESULTS: I think I should have been Italian! My husband made this dish on the weekend and it was outstanding! He used heavy cream which is 35% - high in calories and more money. It was delicious but I wondered if I could reduce the calories and save some money on the recipe so I made it last night with 10% (Half & Half) and a little bit of flour mixed in with the parmesan. It was a little less rich but VERY good, healthier and less expensive. Score! It does need a fresh salad to go with it, both to balance the flavours and the nutritional components. This dish was ready in the time it took to cook the spaghetti. AND in most good Italian restaurants it goes for about $14 per serving. You have to make this!!
|
NOTE: There are 7 slices of bacon left in the package. I hate the fact that bacon is one of the products where the producers have reduced the quantity in the package rather than raise the price. Most of the time, you aren't getting a pound of bacon but just over 3/4 of a pound (.82 if my math is correct). You really have to pay attention to the quantity you are getting when you shop! Seven slices of bacon is enough for breakfast. Make toast and scrambled eggs to use up the two egg whites left from the Carbonara and breakfast is $3.61 or $.90 per person for 4 servings: 5 eggs ($1.00) plus the two egg whites, $.06 for butter for the egg pan, $1.90 for the bacon @ $.27 per slice, $.48 for 4 slices of whole wheat bread, $.12 for butter for the toast.
Barbequed Chicken - serves 4
Remember the rub we used on the side ribs and the basting sauce that was left over? Yesterday I thawed out 8 chicken thighs, dried them well and rubbed them with the leftover spices from that recipe. There was enough to do all 8 thighs. I popped them back into the fridge for a couple of hours and we put them on the barbeque with a couple of potatoes over medium-low heat. For the last few minutes, my husband basted half (4) of the thighs with the leftover sauce. We had them with salad and they were very good. The rub is definitely adaptable for either pork or chicken and the quantities in the rib recipe will do both one strip of ribs and 8 thighs. I am sure you can cook the thighs in the oven if you don't have a barbeque.
|
TOTAL: 8 thighs @ .56 = $4.48, 4 roasted potatoes $.80, salad $1.61 for a total of $6.89, $1.72 per person for 4 servings.
UPCOMING: There are some really good things on sale this week. Superstore has back ribs on for $2.98/lb. The ad says it's a cryovac of 2 strips but that's okay, even if they are frozen. If they're frozen, thaw and cook both strips and freeze the 2nd one for another meal. When you're ready to eat it, just put the frozen ribs on a rack above a very small amount of water and steam them until they're hot. They will be just fine, I promise. M.R.Meat has Maple Leaf bacon (375g) for $2.99 and chicken legs with backs for $1.33/lb. With chicken legs that have the backs attached, you have to clean them really well underneath the back edge but they are great for the BBQ or for oven roasting. Food Basics has pork tenderloins for $2.88/lb. but we won't be able to price match it because it's cryovac in a package of 2 so, if you're in the neighbourhood, you might want to pick up a package. Shopper's Drug Mart has Campbell Soups for $.69 a can. I'm going to look for a different recipe for the back ribs and I want to play with the Roasted Squash Risotto recipe before I post it.
NOTE: If you are tempted to pick up the new Tropicana Watermelon Beverage, check the nutrition label. First clue is that they call it a 'beverage'. It has 25g of sugar in a serving and, to be honest, it's not very flavourful. It was on sale a couple of weeks ago and since it's my husband's favourite fruit, I bought one. First and last one.
NOTE: If you are tempted to pick up the new Tropicana Watermelon Beverage, check the nutrition label. First clue is that they call it a 'beverage'. It has 25g of sugar in a serving and, to be honest, it's not very flavourful. It was on sale a couple of weeks ago and since it's my husband's favourite fruit, I bought one. First and last one.
Week of June 14, 2015
Panko Pork Cutlets with Pineapple and Ginger Salsa - serves 4
By cookbook author Daisy Martinez, adapted from www.epicurious.com
2 1/2 cups 1/2 in cubes of peeled fresh pineapple ($1.88)
2 tbsp. sugar ($.06)
2 tsp. minced, peeled fresh ginger ($.07 for 1 tsp. powdered)
3/4 cup (or more) water
2 tsp. white wine vinegar ($.02 for regular white vinegar)
4 boneless pork loin chops, trimmed OR 1 - 1 lb. pork tenderloin (@ $2.98/lb in a cryopac of 2 - $3.20)
2 large eggs ($.50)
1 1/4 cup Panko crumbs OR 1 1/4 cup homemade breadcrumbs from 2 slices of bread ($.24)
1 1/2 tsp. cumin ($.10)
3 tbsp. oil ($.30)
Stir pineapple cubes, sugar, minced ginger (or powder) and 3/4 cup water in a medium saucepan over medium-high heat until mixture comes to a boil. Reduce heat to medium; cover and simmer until pineapple is soft, stirring often and adding more water by 1/4 cupfuls if dry, about 30 minutes. Stir in white wine vinegar. Season pineapple salsa to taste with salt and pepper.
Meanwhile, pound pork between sheets of waxed paper to 1/2" thickness (if using pork tenderloin cut the loin into 2" to 2 1/2" pieces, stand them on their cut end and gently pound them down to the 1/2" thickness); sprinkle with salt and pepper. Whisk eggs in a medium bowl to blend. Mix Panko and ground cumin in another medium bowl. Place four on a plate. Dredge pork in flour; dip into beaten eggs, then turn in Panko (or bread) crumb mixture to coat, pressing to adhere. Heat oil in a heavy large skilled over medium heat. Add pork and cook until cooked through, about 4-5 minutes per side. Serve pork with rice (cook l cup long grain rice for 4 people - $.95) and pineapple salsa.
TOTAL: Meat & Salsa - $6.37, $1.59 per person for 4 servings, Rice $.95, Green Beans @ $.99/lb $.54 for a complete meal price of $7.86 or $1.97 per person
Panko Pork Cutlets with Pineapple and Ginger Salsa - serves 4
By cookbook author Daisy Martinez, adapted from www.epicurious.com
2 1/2 cups 1/2 in cubes of peeled fresh pineapple ($1.88)
2 tbsp. sugar ($.06)
2 tsp. minced, peeled fresh ginger ($.07 for 1 tsp. powdered)
3/4 cup (or more) water
2 tsp. white wine vinegar ($.02 for regular white vinegar)
4 boneless pork loin chops, trimmed OR 1 - 1 lb. pork tenderloin (@ $2.98/lb in a cryopac of 2 - $3.20)
2 large eggs ($.50)
1 1/4 cup Panko crumbs OR 1 1/4 cup homemade breadcrumbs from 2 slices of bread ($.24)
1 1/2 tsp. cumin ($.10)
3 tbsp. oil ($.30)
Stir pineapple cubes, sugar, minced ginger (or powder) and 3/4 cup water in a medium saucepan over medium-high heat until mixture comes to a boil. Reduce heat to medium; cover and simmer until pineapple is soft, stirring often and adding more water by 1/4 cupfuls if dry, about 30 minutes. Stir in white wine vinegar. Season pineapple salsa to taste with salt and pepper.
Meanwhile, pound pork between sheets of waxed paper to 1/2" thickness (if using pork tenderloin cut the loin into 2" to 2 1/2" pieces, stand them on their cut end and gently pound them down to the 1/2" thickness); sprinkle with salt and pepper. Whisk eggs in a medium bowl to blend. Mix Panko and ground cumin in another medium bowl. Place four on a plate. Dredge pork in flour; dip into beaten eggs, then turn in Panko (or bread) crumb mixture to coat, pressing to adhere. Heat oil in a heavy large skilled over medium heat. Add pork and cook until cooked through, about 4-5 minutes per side. Serve pork with rice (cook l cup long grain rice for 4 people - $.95) and pineapple salsa.
TOTAL: Meat & Salsa - $6.37, $1.59 per person for 4 servings, Rice $.95, Green Beans @ $.99/lb $.54 for a complete meal price of $7.86 or $1.97 per person
MY RESULTS: As you can see from the adjustments I made to the recipe, I used powdered ginger, regular white vinegar and pork tenderloin. I also made 2 cutlets using Panko crumbs which are Japanese rice crumbs and 2 using homemade breadcrumbs from some stale buns I had last week. I tossed them into the mini processor and put them into a canister in the cupboard. We liked both equally well and weren't sure we could tell the difference. The homemade breadcrumbs were pretty much free although I priced them out at the cost of 2 slices of bread. This was a very good dinner. The pork was tender and cumin is a good flavor with the pineapple salsa. Actually, if you have a little red pepper in the crisper or a green onion or something to give the salsa a little color, throw it in. Because we were going to eat two cutlets each to try the different breading, I skipped making the rice but if you were serving 4 people, a little rice on the side would be good and I would make sure the salsa had a little more juice to go with it. All in all, I'll make this again!
|
UPCOMING: Roasted Squash Risotto. The sales don't seem to be as good this week but, then again, I kind of over-shopped last week so we'll be using things from the freezer. We're going to try a bottled sauce for Butter Chicken. This is an East Indian dish and I've always wanted to try it. The VH sauces are pretty good and I priced out the ingredients to make it from scratch and, while it sounds good, it was quite pricey. Maybe this is one of those times where a convenience food is both cheaper and just as good. We'll see...
Week of June 21, 2015
Easy Butter Chicken - serves 4
Adapted from VHsauces.com
1 jar VH Butter Chicken Sauce ($1.98 sale)
4 small or 3 large boneless, skinless chicken breasts ($6.00 for 3 large, on sale)
1/2 cup frozen peas ($.35)
1 cup cauliflower florets, cut about 1" in size ($.45, on sale for $2.48)
A slurp of milk, half & half or cream ($.10)
1 cup long grain rice ($.95)
1 tbsp. oil ($.10)
Cut chicken into approximately 1" cubes. Sauté cauliflower in a little of the oil in a large fry pan on medium heat, add 1 tbsp. water and cover for 3-4 minutes. Remove cauliflower to a bowl. Add remaining oil to pan and sauté chicken on all sides which takes about 5 minutes. Return cauliflower to pan, add frozen peas and pour Butter Chicken sauce over everything, stir to coat and bring to a boil. Reduce heat and simmer 10 minutes, uncovered.
Put 1 cup of long grain rice into a medium saucepan and add 2 cups of water. With the pan uncovered, bring to a boil and cook until the bubbles disappear from the surface of the rice (about 7 minutes). Turn off the heat and cover the saucepan. Let sit 5 minutes or until all the water has been absorbed. Serve chicken mixture & sauce over rice.
TOTAL: $9.93, $2.50 per person for 4 servings for complete meal (meat, two vegetables, 1 starch)
Easy Butter Chicken - serves 4
Adapted from VHsauces.com
1 jar VH Butter Chicken Sauce ($1.98 sale)
4 small or 3 large boneless, skinless chicken breasts ($6.00 for 3 large, on sale)
1/2 cup frozen peas ($.35)
1 cup cauliflower florets, cut about 1" in size ($.45, on sale for $2.48)
A slurp of milk, half & half or cream ($.10)
1 cup long grain rice ($.95)
1 tbsp. oil ($.10)
Cut chicken into approximately 1" cubes. Sauté cauliflower in a little of the oil in a large fry pan on medium heat, add 1 tbsp. water and cover for 3-4 minutes. Remove cauliflower to a bowl. Add remaining oil to pan and sauté chicken on all sides which takes about 5 minutes. Return cauliflower to pan, add frozen peas and pour Butter Chicken sauce over everything, stir to coat and bring to a boil. Reduce heat and simmer 10 minutes, uncovered.
Put 1 cup of long grain rice into a medium saucepan and add 2 cups of water. With the pan uncovered, bring to a boil and cook until the bubbles disappear from the surface of the rice (about 7 minutes). Turn off the heat and cover the saucepan. Let sit 5 minutes or until all the water has been absorbed. Serve chicken mixture & sauce over rice.
TOTAL: $9.93, $2.50 per person for 4 servings for complete meal (meat, two vegetables, 1 starch)
MY RESULTS: This was very tasty! There is no recipe on the jar of sauce. They direct you to the website where the instructions included the milk (actually they said heavy cream but, really?). I liked having 2 vegetables and the flavor is really nice - creamy and a little bit sweet. To make the Canadian Living Butter Chicken recipe would have been $11.46 PLUS whatever vegetables you add because it only calls for canned tomatoes. It sounds delicious but that's a little pricey. Ordinarily I don't buy prepared sauces but this one was pretty good. We have an East Indian Grocer in our neighborhood so I stopped in and bought a package of papadums since that was what the Canadian Living recipe suggested serving with the chicken (no rice). They are a flat, thin, dry crepe and my neighbour said to either pan fry them in a tiny bit of oil until they were golden brown and crispy or cook them in the microwave until they are golden brown and crispy. I did the fry pan method and they were really good. The package would serve 4 people for sure and it was $1.29. My neighbour said his grandchildren really like them and I can see why. I didn't include that in the cost of the meal because it was an extra and certainly not required. They are in the upper left corner of the photo.
|
UPCOMING: I promise, this week I will post the risotto recipe. It's been a crazy week with wild storms and my Mom was flooded out of her apartment. I have an interesting stuffed eggplant recipe that looks yummy so if I can find a nice eggplant at a good price, I will make that. Superstore has the chicken drumsticks and thighs on sale again for $2.90/lb. That's a pretty good price but MR Meat has chicken legs with backs attached for $.99/lb. Very little effort is required to cut the legs into drumsticks and thighs and you could save quite a bit by doing it yourself. Kraft Parmesan is on at Zehrs for $4.99/250g. That's pretty good because the No Name brand is generally $5.29. The stuffed eggplant calls for 1/2 cup but I want to see if I can get away with a little less.
Week of June 28, 2015
Stuffed Aubergines (Eggplant) - serves 4 as a side dish (see comments, below)
Melanzane alla Liguria - typical Liguria dish
Adapted from "italian cooking" (capalbo, Whiteman, white, bogging - editors, 2002)
2 purple eggplants, about 8 oz. each (this size would be good for a side dish, buy 2 at 1 lb. each for main course) ($1.77 for 2 small)
10 oz. potatoes, peeled and diced (about 2 good sized ones) ($.40)
2 tbsp. olive oil ($.20)
1 small onion, finely chopped ($.17)
1 garlic clove, finely chopped ($.07)
Good pinch of all spice and paprika (about 1/2 tsp. each) $.03 and $.05 respectively)
[1 large tomato, chopped - my addition] ($.70)
1 egg, beaten ($.25)
1/2 cup (1 1/2 oz.) grated parmesan ($.85)
1 tbsp. fresh breadcrumbs ($.12 - 1 slice of bread)
Salt and pepper
Stuffed Aubergines (Eggplant) - serves 4 as a side dish (see comments, below)
Melanzane alla Liguria - typical Liguria dish
Adapted from "italian cooking" (capalbo, Whiteman, white, bogging - editors, 2002)
2 purple eggplants, about 8 oz. each (this size would be good for a side dish, buy 2 at 1 lb. each for main course) ($1.77 for 2 small)
10 oz. potatoes, peeled and diced (about 2 good sized ones) ($.40)
2 tbsp. olive oil ($.20)
1 small onion, finely chopped ($.17)
1 garlic clove, finely chopped ($.07)
Good pinch of all spice and paprika (about 1/2 tsp. each) $.03 and $.05 respectively)
[1 large tomato, chopped - my addition] ($.70)
1 egg, beaten ($.25)
1/2 cup (1 1/2 oz.) grated parmesan ($.85)
1 tbsp. fresh breadcrumbs ($.12 - 1 slice of bread)
Salt and pepper
Bring a large pot of lightly salted water to the boil. Add the whole eggplants and cook for 5 minutes, turning frequently. Remove with a slotted spoon and set aside. Add the potatoes to the pan and cook for 15 minutes, until soft.
Meanwhile, cut the eggplants in half lengthways and gently scoop out the flesh with a small sharp knife and a spoon, leaving 1/4" of the shell intact. Select a baking dish that will hold the eggplant shells snugly in a single layer. Brush it lightly with oil. Put the shells in the baking dish and roughly chop the eggplant flesh.
Heat the oil in a frying pan, add the onion and cook gently, stirring frequently until softened. Add the chopped eggplant flesh and the garlic. Cook, stirring frequently for 6-8 minutes. Tip into a bowl. Preheat the oven to 3575F.
Drain and mash the potatoes. Add to the eggplant mixture with the spices and beaten egg. [Add chopped tomato]. Set aside 1 tbsp. Of the parmesan and add the rest to the eggplant mixture, stir in salt and pepper to taste.
Spoon the mixture into the shells. Mix the breadcrumbs with the reserved parmesan cheese and sprinkle the mixture over the eggplants. Bake for 40-45 minutes until the topping is crisp.
TOTAL: $2.84 plus the cost of the eggplant. Using $1.77/lb (which eggplants will not be in a few weeks):
Side dish servings: $4.61, $1.15 per person for 4 sides
Main course servings: $6.38, $1.60 per person for 4 mains
Meanwhile, cut the eggplants in half lengthways and gently scoop out the flesh with a small sharp knife and a spoon, leaving 1/4" of the shell intact. Select a baking dish that will hold the eggplant shells snugly in a single layer. Brush it lightly with oil. Put the shells in the baking dish and roughly chop the eggplant flesh.
Heat the oil in a frying pan, add the onion and cook gently, stirring frequently until softened. Add the chopped eggplant flesh and the garlic. Cook, stirring frequently for 6-8 minutes. Tip into a bowl. Preheat the oven to 3575F.
Drain and mash the potatoes. Add to the eggplant mixture with the spices and beaten egg. [Add chopped tomato]. Set aside 1 tbsp. Of the parmesan and add the rest to the eggplant mixture, stir in salt and pepper to taste.
Spoon the mixture into the shells. Mix the breadcrumbs with the reserved parmesan cheese and sprinkle the mixture over the eggplants. Bake for 40-45 minutes until the topping is crisp.
TOTAL: $2.84 plus the cost of the eggplant. Using $1.77/lb (which eggplants will not be in a few weeks):
Side dish servings: $4.61, $1.15 per person for 4 sides
Main course servings: $6.38, $1.60 per person for 4 mains
MY RESULTS: This dish is a fair amount of work and we found it to be a little on the dry side, which is why I added the chopped tomato to the recipe. We tried it with ketchup but it was too sweet and I think the addition of a fresh tomato would be perfect. It may make this dish less authentic but it needs the moisture. I paid $1.77/lb. for the eggplant I bought but it was 1.3 lb. which is way more than the recipe says is required for 2 servings, but I ate all of my half. If you can find two nice little half pound eggplants, that's great but it will only be a side dish serving size. That's okay if you can find a low cost protein to serve with it. If you want it to be a main dish you have to buy larger eggplants. The reason I made this dish now is that in a few weeks, eggplant will be VERY plentiful and inexpensive and the cost of the dish will come down. It's worth making.
|
Roasted Squash Risotto - serves 6
1 tbsp. olive oil ($.10)
1 cup chopped onion ($.17)
1 garlic clove ($.07)
1 butternut squash, cut in half, seeds removed (about 3 cups) ($2.45 for 1.36 lb. @ $1.79/lb.)
2 cups Arborio rice ($1.10)
5 cups chicken broth ($2.00 for 4 cups + 1 cup water or FREE if you have made and frozen your own stock)
1/4 cup grated parmesan ($.45)
1/2 tsp. ground sage ($.04) (to taste - might want a little more)
1/4 tsp. salt ($.01)
1/4 tsp. pepper ($.04)
Heat oven to 375F. Cut the squash in half lengthwise and scoop out the seeds. Remove the peel and chop the flesh into 1" cubes. Toss in a bowl with a little olive oil, salt and pepper and pour onto a baking sheet. Roast for approximately 30 minutes or until squash is tender. Remove and set aside, keeping it warm if you can.
Pour chicken broth into a saucepan and bring to a simmer. Reduce heat and keep broth warm. Heat the olive oil in a saucepan over medium-low heat and add the chopped onion. Cook it gently, stirring frequently until it is translucent. Add the garlic and cook for about 1 minute. Pour in the Arborio rice and stir to coat with the oil from the pan and to mix it well with the onion and garlic. Add 1 soup ladle (about half a cup) of broth and stir until it has been absorbed by the rice before adding a second ladle of broth. Continue in this manner, making sure each addition of broth has been absorbed before adding the next, until the rice is tender, about 20 - 25 minutes, stirring continuously. Gently stir in the roasted squash and keep it on the heat until the squash is warmed through. Remove from heat, stir in parmesan, sage to taste, salt and pepper. Serve with a green salad.
TOTAL: $7.53, $1.26 per person for 6 servings plus the cost of a green salad, assuming you are using store-bought stock,
$5.53, $.92 per person if using homemade stock plus the cost of a green salad (approx.. $1.99/6 = $.33 per person)
1 tbsp. olive oil ($.10)
1 cup chopped onion ($.17)
1 garlic clove ($.07)
1 butternut squash, cut in half, seeds removed (about 3 cups) ($2.45 for 1.36 lb. @ $1.79/lb.)
2 cups Arborio rice ($1.10)
5 cups chicken broth ($2.00 for 4 cups + 1 cup water or FREE if you have made and frozen your own stock)
1/4 cup grated parmesan ($.45)
1/2 tsp. ground sage ($.04) (to taste - might want a little more)
1/4 tsp. salt ($.01)
1/4 tsp. pepper ($.04)
Heat oven to 375F. Cut the squash in half lengthwise and scoop out the seeds. Remove the peel and chop the flesh into 1" cubes. Toss in a bowl with a little olive oil, salt and pepper and pour onto a baking sheet. Roast for approximately 30 minutes or until squash is tender. Remove and set aside, keeping it warm if you can.
Pour chicken broth into a saucepan and bring to a simmer. Reduce heat and keep broth warm. Heat the olive oil in a saucepan over medium-low heat and add the chopped onion. Cook it gently, stirring frequently until it is translucent. Add the garlic and cook for about 1 minute. Pour in the Arborio rice and stir to coat with the oil from the pan and to mix it well with the onion and garlic. Add 1 soup ladle (about half a cup) of broth and stir until it has been absorbed by the rice before adding a second ladle of broth. Continue in this manner, making sure each addition of broth has been absorbed before adding the next, until the rice is tender, about 20 - 25 minutes, stirring continuously. Gently stir in the roasted squash and keep it on the heat until the squash is warmed through. Remove from heat, stir in parmesan, sage to taste, salt and pepper. Serve with a green salad.
TOTAL: $7.53, $1.26 per person for 6 servings plus the cost of a green salad, assuming you are using store-bought stock,
$5.53, $.92 per person if using homemade stock plus the cost of a green salad (approx.. $1.99/6 = $.33 per person)
MY RESULTS: This is as much a method for how to make a risotto as a recipe. You can substitute any number of roasted vegetables for the squash and it will be delicious! So many people think risotto is difficult to make. Other than it is a lot of stirring, IT'S NOT! And, if you check the menu of a good Italian restaurant you will see it for about $15, even $9 for a side serving. Most recipes call for the first liquid addition to be a half cup of dry white wine. If you have it, use it. If not, no problem. We couldn't tell the difference.
|
UPCOMING: I guess I'll be shopping at Freshco this week because of the labour dispute at the Superstore. I'm still using things from the freezer because I bought so much a couple of weeks ago so my grocery bill should be fairly small this week, I hope. Freshco will price match so that'll help. The recipes for this week will be Parmesan Crusted Chicken which is a Hellmann's mayonnaise recipe from their website and Japanese Salad with Peanut Dress which sounds pretty good Because beef is so expensive, I will use one chicken breast in that recipe.
Also, check out the Other Stuff page. Essex County is coming into harvest time: berries, tree fruits, corn, and so much more will be available as the summer goes on. NOW is the time to prepare for winter. Pretend you're a squirrel and start putting food away. Dredge up that pioneer spirit! It's easier than you think!
Also, check out the Other Stuff page. Essex County is coming into harvest time: berries, tree fruits, corn, and so much more will be available as the summer goes on. NOW is the time to prepare for winter. Pretend you're a squirrel and start putting food away. Dredge up that pioneer spirit! It's easier than you think!
Week of July 5, 2015
Japanese Salad with Peanut Dressing - serves 4
Adapted from "Rose Riesman Brings Home Light Cooking", 1995
4 oz. spaghettini (1/3 of a box of pasta @ $.97 - $.32)
1 cup broccoli, cut into florets (frozen $.70, fresh @ $1.50 - $.50)
1/2 cup chopped snow peas OR 1/2 cup frozen green peas ($.35)
1 cup red pepper, diced (1/2 of 1 large pepper @$2.48/lb - $.75)
1 green onion, diced ($.12)
2 small carrots ($.40)
1 tsp. vegetable oil ($.03)
4 oz. lean steak OR 2 chicken breasts, sliced thinly (chicken $4.00)
1 tsp. crushed garlic ($.07)
Dressing:
3 tbsp. unsalted peanuts (1/4 cup @ $l86/100 g.) ($.52)
1 tsp. ginger root, minced OR 1/4 tsp. ground ginger ($.02)
2 tbsp. lemon juice (1/2 of a fresh lemon @ $.60 - $.30)
1 tbsp. soya sauce ($.09)
3 tbsp. vegetable oil ($.27)
1 1/2 tsp. sesame oil ($.23)
1 tsp. garlic, crushed ($.07)
2 tbsp. water
Japanese Salad with Peanut Dressing - serves 4
Adapted from "Rose Riesman Brings Home Light Cooking", 1995
4 oz. spaghettini (1/3 of a box of pasta @ $.97 - $.32)
1 cup broccoli, cut into florets (frozen $.70, fresh @ $1.50 - $.50)
1/2 cup chopped snow peas OR 1/2 cup frozen green peas ($.35)
1 cup red pepper, diced (1/2 of 1 large pepper @$2.48/lb - $.75)
1 green onion, diced ($.12)
2 small carrots ($.40)
1 tsp. vegetable oil ($.03)
4 oz. lean steak OR 2 chicken breasts, sliced thinly (chicken $4.00)
1 tsp. crushed garlic ($.07)
Dressing:
3 tbsp. unsalted peanuts (1/4 cup @ $l86/100 g.) ($.52)
1 tsp. ginger root, minced OR 1/4 tsp. ground ginger ($.02)
2 tbsp. lemon juice (1/2 of a fresh lemon @ $.60 - $.30)
1 tbsp. soya sauce ($.09)
3 tbsp. vegetable oil ($.27)
1 1/2 tsp. sesame oil ($.23)
1 tsp. garlic, crushed ($.07)
2 tbsp. water
In a saucepan of boiling, salted water cook spaghettini (or spaghetti) according to package directions or just until firm to the bite. Drain and rinse under cold water; drain well and place in serving bowl.
In another saucepan of boiling, salted water, blanch broccoli and snow peas (if using) just until bright green (about 3 minutes), Drain and rinse under cold water; drain and add to noodles. Add red pepper, onion and carrots.
Dressing: In a food processor or blender, combine all listed ingredients and purée until smooth. Pour over vegetable mixture.
Heat oil in a skillet an sauté beef or chicken and garlic until desired doneness. Add to vegetable mixture and combine well. Refrigerate until chilled.
TOTAL: Using frozen peas instead of snow peas, using 2 chicken breasts, and fresh lemon $8.19 for 4 servings, $2.05 per person for the complete meal.
In another saucepan of boiling, salted water, blanch broccoli and snow peas (if using) just until bright green (about 3 minutes), Drain and rinse under cold water; drain and add to noodles. Add red pepper, onion and carrots.
Dressing: In a food processor or blender, combine all listed ingredients and purée until smooth. Pour over vegetable mixture.
Heat oil in a skillet an sauté beef or chicken and garlic until desired doneness. Add to vegetable mixture and combine well. Refrigerate until chilled.
TOTAL: Using frozen peas instead of snow peas, using 2 chicken breasts, and fresh lemon $8.19 for 4 servings, $2.05 per person for the complete meal.
MY RESULTS: The nice thing about this meal is that it took less than 1 hour to make, start to finish, and on a hot day you could make it in the morning and have a pretty, nutritious and fairly filling cold salad dinner ready when your family is. I have made some changes from the original recipe, as you can see. Another change was that the original recipe only had 4 tsp. of oil in the dressing which made it kind of thick and there wasn't really enough dressing for that much salad. By increasing the oil to 3 tbsp. it would thin the dressing to provide better coverage. I think this meal would transport well so if you want to make it to take to work with you, don't forget to take utensils for eating the spaghetti. By the way, I wasn't about to buy a box of spaghettini which is just skinny spaghetti when I had regular in the cupboard. Either will work.
|
Parmesan Crusted Chicken - serves 4
From the Hellmann's website
1/2 cup Hellmann's mayonnaise (890ml @ $3.99 - $.57)
1/4 cup grated parmesan cheese ($.43)
4 boneless, skinless chicken breasts or 3 large (3 large @ $2.00 - $6.00)
4 tsp. Italian breadcrumbs (1/2 slice of breath - $.06 + 1/4 tsp. each ground or crushed rosemary $.01 + basil $.02 + thyme $.02 + garlic powder $.02) = $.13
Preheat oven to 425F. Mix mayonnaise with parmesan. Lay chicken breasts in a baking dish and cover with mayo mixture. Sprinkle with breadcrumbs and bake 20 minutes or until cooked through.
Serve with steamed broccoli @ $1.50.
TOTAL: $8.63, $2.15 per person for 4 servings including vegetable
From the Hellmann's website
1/2 cup Hellmann's mayonnaise (890ml @ $3.99 - $.57)
1/4 cup grated parmesan cheese ($.43)
4 boneless, skinless chicken breasts or 3 large (3 large @ $2.00 - $6.00)
4 tsp. Italian breadcrumbs (1/2 slice of breath - $.06 + 1/4 tsp. each ground or crushed rosemary $.01 + basil $.02 + thyme $.02 + garlic powder $.02) = $.13
Preheat oven to 425F. Mix mayonnaise with parmesan. Lay chicken breasts in a baking dish and cover with mayo mixture. Sprinkle with breadcrumbs and bake 20 minutes or until cooked through.
Serve with steamed broccoli @ $1.50.
TOTAL: $8.63, $2.15 per person for 4 servings including vegetable
MY RESULTS: This recipe is super easy and definitely worth making. The costing you see above is approximate because I was only making it for 2 servings but when I thawed out the two chicken breasts they were HUGE and could have easily served 3 people. I only used half of the mayo, cheese and crumbs so my prices were actually $.27 + $.22 + $4.00 + $.07 for a total of $4.56, $1.55 pp for 3 servings. It all depends on the size of the chicken breasts. I served it with a kale recipe but when I priced it out it pushed the meal over the $2 and I try hard to keep it under that for a single serving for dinner.
Have you tried the Hellmann's Half Fat mayo? I actually did a taste test with both the high test and the half fat and couldn't tell the difference so if I can cut down on the calories a little here and there, that's not a bad thing... believe me... it's not a bad thing. NOTE: I started a Facebook page for Cooking For Cents. Every time I post a new recipe, I will update the status of that page and if you follow it, you should receive a notification that there is a new recipe. I'm hoping this will make it easier for you to follow along and not have to keep checking back to see if there is anything new! |