UPCOMING: Superstore had marmalade on sale for $2.48. I particularly like that and had a recipe I wanted to try for Citrus-roasted Chicken. Because marmalade tends to stay in the fridge for a while, I wanted to figure out a way to use more of it. There was still pork tenderloin in the freezer so I played with rosemary, sage and an orange and it came out pretty well. I know this website has a search feature but it doesn't work as well as I would like so, on the first page ("Here's The Plan...") I have added a page-by-page list of the recipes. Interestingly, there are 72 (some titles include more than one recipe) for the 36 weeks we have passed in 2015. That's an average of 2 per week. I made a 2-year commitment to this project so I have 68 weeks to go (136 more recipes! Gulp....). Anyway, check out the Index and let me know if that format is useful. Thanks!
Week of September 6, 2015
Citrus-roasted Chicken
Adapted from www.goodtoknow.co.uk
4 tbsp. marmalade ($.32)
2 tbsp. olive oil ($.20)
1 tbsp. Dijon mustard ($.14)
1 tbsp. freshly grated ginger ($.36)
Salt and pepper
6 - 8 chicken thighs (6 large @ $.93 = $5.58)
1 small orange ($.50)
Preheat oven to 400F. Mix marmalade, olive oil, Dijon, ginger, a sprinkling of salt and pepper in a bowl. Slash chicken thighs diagonally across each thigh/drumstick. Add chicken to boil and coat well, working marinade into cuts.
Place the chicken in a baking dish and pour over any remaining marinade. Thinly slice the orange and lay slices over the chicken and tuck slices in between the pieces. Cover with foil and roast 20 minutes. Remove foil and bake 30-40 minutes, basting occasionally, until chicken is golden and juices run clear. Remove from oven and serve, garnished with any remaining orange slices and serve any juice from the bottom of the pan.
TOTAL: $7.17, $1.79 per person for 4 servings from 6 large thighs.
Served with jasmine rice ($1.28) and peas ($.70) for a total of $9.15, $2.29 per person for 4 servings
Citrus-roasted Chicken
Adapted from www.goodtoknow.co.uk
4 tbsp. marmalade ($.32)
2 tbsp. olive oil ($.20)
1 tbsp. Dijon mustard ($.14)
1 tbsp. freshly grated ginger ($.36)
Salt and pepper
6 - 8 chicken thighs (6 large @ $.93 = $5.58)
1 small orange ($.50)
Preheat oven to 400F. Mix marmalade, olive oil, Dijon, ginger, a sprinkling of salt and pepper in a bowl. Slash chicken thighs diagonally across each thigh/drumstick. Add chicken to boil and coat well, working marinade into cuts.
Place the chicken in a baking dish and pour over any remaining marinade. Thinly slice the orange and lay slices over the chicken and tuck slices in between the pieces. Cover with foil and roast 20 minutes. Remove foil and bake 30-40 minutes, basting occasionally, until chicken is golden and juices run clear. Remove from oven and serve, garnished with any remaining orange slices and serve any juice from the bottom of the pan.
TOTAL: $7.17, $1.79 per person for 4 servings from 6 large thighs.
Served with jasmine rice ($1.28) and peas ($.70) for a total of $9.15, $2.29 per person for 4 servings
Orange Rosemary Pork Tenderloin
www.cookingforcents.weebly.com
1 lb. pork tenderloin ($2.97)
1 tsp. rosemary ($.06 for dried) or 1 stalk of fresh rosemary (from the garden)
1 tsp. sage ($.08)
Salt & pepper
1 small orange ($.50)
1/2 cup marmalade, divided into 1/4 cup portions ($,64)
Preheat oven to 350F. Butterfly tenderloin lengthwise, not cutting all the way through. Open the loin, dust with sage, salt and pepper and sprinkle with rosemary. If using fresh rosemary, strip the leaves from the stalk and sprinkle the length of the loin. Thinly slice the orange and cut 2 or 3 slices in half. Lay them along one side of the loin. Close the tenderloin and place in a baking dish. Spread with 1/4 cup of marmalade. Bake 30-35 minutes or until cooked through (internal temperature of 150-160F). Let rest a couple of minutes before slicing.
While the meat is resting, melt the remaining 1/4 cup of marmalade. Slice meat and arrange on a serving plate, drizzle with melted marmalade.
TOTAL: $4.25, $1.06 per person for 4 servings
Served with roasted cauliflower @ $1.88 (see page 1) $2.22, and salad $1.25 for a total of $8.72, $2.18 per person for 4 servings
www.cookingforcents.weebly.com
1 lb. pork tenderloin ($2.97)
1 tsp. rosemary ($.06 for dried) or 1 stalk of fresh rosemary (from the garden)
1 tsp. sage ($.08)
Salt & pepper
1 small orange ($.50)
1/2 cup marmalade, divided into 1/4 cup portions ($,64)
Preheat oven to 350F. Butterfly tenderloin lengthwise, not cutting all the way through. Open the loin, dust with sage, salt and pepper and sprinkle with rosemary. If using fresh rosemary, strip the leaves from the stalk and sprinkle the length of the loin. Thinly slice the orange and cut 2 or 3 slices in half. Lay them along one side of the loin. Close the tenderloin and place in a baking dish. Spread with 1/4 cup of marmalade. Bake 30-35 minutes or until cooked through (internal temperature of 150-160F). Let rest a couple of minutes before slicing.
While the meat is resting, melt the remaining 1/4 cup of marmalade. Slice meat and arrange on a serving plate, drizzle with melted marmalade.
TOTAL: $4.25, $1.06 per person for 4 servings
Served with roasted cauliflower @ $1.88 (see page 1) $2.22, and salad $1.25 for a total of $8.72, $2.18 per person for 4 servings
MY RESULTS: Considering I made this up, it was pretty good! I'm not the creative kind of cook who can just wing it. I like a recipe. However, as you cook, you learn what flavours compliment each other and pork, sage, rosemary and orange all do just that. Freshco has frozen pork tenderloin on this week for $2.97/lb. for a package of two. |
UPCOMING: There is a recipe in Leanne's Good and Cheap for Corn Soup. I'm going to give that a try since the corn stalls are closing for the season as the students return to school. Fall is coming! I'm also going to cost out Eggplant Parmesan since I got a beautiful eggplant at a vegetable stall for $1. I really scored when I bought chicken thighs this week. I found a package with an 'expiry date' of September 9th which was the next day. Because it was so close to the date, the price had been slashed for quick sale. Packages for which the date was September 10th were still full sale price. I was going to re-package them for the freezer anyway so the date was just fine for me! Nineteen thighs for $10.02, $.53 each!
Week of September 13, 2015
Corn Soup - serves 4-6
From Good and Cheap, Leanne Brown
4 cups corn, fresh, canned or frozen (fresh @ 12/$5 = $.42 x 4 = $1.68)
1 tbsp. butter ($.09)
1 onion, finely chopped ($.17)
1 green or red bell pepper, finely chopped ($1.00)
1 small potatoes, diced ($.20)
3-4 garlic cloves, finely chopped (3 cloves $.21)
1 chili pepper, finely chopped - optional (1/2 jalapeño $.15)
1 tbsp. cornmeal or flour (cornmeal $.05, flour $.03)
Corn Broth
4 to 8 corn cobs, with corn removed (free as cost is noted above)
Note: if using frozen or canned corn, use 5 cups of vegetable broth or chicken stock ($2.50 or free if homemade)
2 bay leaves, optional. ($.12 each if using)
Salt ($.01 for 1 tsp.)
If you are making this soup with corn on the cob, the first step is to make corn broth. If you're using canned or frozen corn, you'll need chicken or vegetable broth instead. In that case, skip the next paragraph.
To make corn broth, remove the kernels using a sharp knife. Place the cobs and bay leaves (if using) in a large stockpot and cover with water. Bring to a boil over high heat, then turn the heat down to medium and let the water boil for about 30 minutes. Taste the broth and add salt and pepper until it tastes lightly corny. Boil it down until you have about 5 cups of liquid. The broth will keep for several months if frozen, or a few weeks in the refrigerator.
To make the soup, melt the butter in a large pot on medium heat. Add onion, celery, bell pepper, and potato, then stir. Cover the pot and let everything fry and steam for about 5 minutes. Take the lid off the pot and add the garlic and chili pepper, if using. Stir the vegetables, using a splash of water or broth to free any that get stuck to the bottom of the pot. Let the vegetables cook, stirring occasionally, for another 5 minutes. They should be lightly browned and soft, although the potatoes will not be fully cooked yet.
Add the corn and cornmeal or flour to the pot and stir. Cover with about 5 cups of broth and bring to a boil, then turn the heat down to low and simmer for about 30 minutes. The broth will thicken and become opaque. Add salt and pepper to taste. If you made your own corn broth, you'll probably need at least a teaspoon of salt, if you used store-bought broth, you'll need less. Serve with a slice of garlic bread or add a hard-boiled egg for extra protein.
TOTAL: $3.78, $.95 per person for 4 servings but there will be leftovers. Add a loaf of bakery French bread for $1.00 on sale and the complete price is $1.20.
Leanne: $5.00, $1.25 per serving
Corn Soup - serves 4-6
From Good and Cheap, Leanne Brown
4 cups corn, fresh, canned or frozen (fresh @ 12/$5 = $.42 x 4 = $1.68)
1 tbsp. butter ($.09)
1 onion, finely chopped ($.17)
1 green or red bell pepper, finely chopped ($1.00)
1 small potatoes, diced ($.20)
3-4 garlic cloves, finely chopped (3 cloves $.21)
1 chili pepper, finely chopped - optional (1/2 jalapeño $.15)
1 tbsp. cornmeal or flour (cornmeal $.05, flour $.03)
Corn Broth
4 to 8 corn cobs, with corn removed (free as cost is noted above)
Note: if using frozen or canned corn, use 5 cups of vegetable broth or chicken stock ($2.50 or free if homemade)
2 bay leaves, optional. ($.12 each if using)
Salt ($.01 for 1 tsp.)
If you are making this soup with corn on the cob, the first step is to make corn broth. If you're using canned or frozen corn, you'll need chicken or vegetable broth instead. In that case, skip the next paragraph.
To make corn broth, remove the kernels using a sharp knife. Place the cobs and bay leaves (if using) in a large stockpot and cover with water. Bring to a boil over high heat, then turn the heat down to medium and let the water boil for about 30 minutes. Taste the broth and add salt and pepper until it tastes lightly corny. Boil it down until you have about 5 cups of liquid. The broth will keep for several months if frozen, or a few weeks in the refrigerator.
To make the soup, melt the butter in a large pot on medium heat. Add onion, celery, bell pepper, and potato, then stir. Cover the pot and let everything fry and steam for about 5 minutes. Take the lid off the pot and add the garlic and chili pepper, if using. Stir the vegetables, using a splash of water or broth to free any that get stuck to the bottom of the pot. Let the vegetables cook, stirring occasionally, for another 5 minutes. They should be lightly browned and soft, although the potatoes will not be fully cooked yet.
Add the corn and cornmeal or flour to the pot and stir. Cover with about 5 cups of broth and bring to a boil, then turn the heat down to low and simmer for about 30 minutes. The broth will thicken and become opaque. Add salt and pepper to taste. If you made your own corn broth, you'll probably need at least a teaspoon of salt, if you used store-bought broth, you'll need less. Serve with a slice of garlic bread or add a hard-boiled egg for extra protein.
TOTAL: $3.78, $.95 per person for 4 servings but there will be leftovers. Add a loaf of bakery French bread for $1.00 on sale and the complete price is $1.20.
Leanne: $5.00, $1.25 per serving
MY RESULTS: This soup is okay. I thought the broth would be more flavourful since one of my favourite things about corn on the cob is the juice that is left behind in the cob after you've eaten all the kernels. Perhaps I needed to boil them longer, I don't know. It's fairly filling and makes a great lunch. It's worth making.
I apologize. Apparently I didn't take a picture of either the Corn Soup or the Eggplant Parmesan!
I apologize. Apparently I didn't take a picture of either the Corn Soup or the Eggplant Parmesan!
Eggplant Parmesan - serves 4
my recipe
1 firm eggplant cut into 3/4 - 1" slices ($1.00)
2 eggs, ($.50)
1/2 cup breadcrumbs (from 2 slices of bread $.26 - ground fine)
1/4 cup grated parmesan (Kraft on sale $.43)
1/4 cup flour ($.14)
4 tbsp. olive oil ($.40)
200 g. (about half of a cheese bar) Mozzarella cheese, grated ($2.22)
1 jar or large can of spaghetti sauce ($1.00 on sale)
1 box of pasta ($1.00)
Beat the eggs and pour them into a flat bowl or a plate with raised sides. Mix 2 tbsp. of the grated parmesan with the breadcrumbs and pour onto another plate. Put the flour on a 3rd plate. Set the oven to 350F. Heat 1 tbsp. of olive oil in a large fry pan over medium heat.
Dip a slice of eggplant first into the flour, then the egg, then the breadcrumb mixture, coating both sides. Place the slice into the fry pan and repeat with as many slices as the pan will hold. Fry them for a couple of minutes until golden brown and then turn them and do the same. Place them into a 9" x 13" baking dish. Repeat process with the rest of the eggplant slices. Pour the spaghetti sauce over the eggplant and sprinkle with the grated mozzarella. Bake in the oven for 30-35 minutes.
Meanwhile, bring a large pot of water to a boil. Salt the water and cook the pasta according to the directions on the package. Drain well. To serve, place a slice or two of eggplant on top of the spaghetti on the dinner plate. Sprinkle with remaining parmesan cheese.
TOTAL: $6.75, $1.69 per person for 4 servings
my recipe
1 firm eggplant cut into 3/4 - 1" slices ($1.00)
2 eggs, ($.50)
1/2 cup breadcrumbs (from 2 slices of bread $.26 - ground fine)
1/4 cup grated parmesan (Kraft on sale $.43)
1/4 cup flour ($.14)
4 tbsp. olive oil ($.40)
200 g. (about half of a cheese bar) Mozzarella cheese, grated ($2.22)
1 jar or large can of spaghetti sauce ($1.00 on sale)
1 box of pasta ($1.00)
Beat the eggs and pour them into a flat bowl or a plate with raised sides. Mix 2 tbsp. of the grated parmesan with the breadcrumbs and pour onto another plate. Put the flour on a 3rd plate. Set the oven to 350F. Heat 1 tbsp. of olive oil in a large fry pan over medium heat.
Dip a slice of eggplant first into the flour, then the egg, then the breadcrumb mixture, coating both sides. Place the slice into the fry pan and repeat with as many slices as the pan will hold. Fry them for a couple of minutes until golden brown and then turn them and do the same. Place them into a 9" x 13" baking dish. Repeat process with the rest of the eggplant slices. Pour the spaghetti sauce over the eggplant and sprinkle with the grated mozzarella. Bake in the oven for 30-35 minutes.
Meanwhile, bring a large pot of water to a boil. Salt the water and cook the pasta according to the directions on the package. Drain well. To serve, place a slice or two of eggplant on top of the spaghetti on the dinner plate. Sprinkle with remaining parmesan cheese.
TOTAL: $6.75, $1.69 per person for 4 servings
MY RESULTS: My husband doesn't like eggplant so often when he's not coming home for dinner, this is what I make for myself. In a smaller amount, of course; although I do like leftovers..... The eggplant becomes creamy and sweet. Don't skimp on the cheese unless you have to. If you don't catch a sale on your favourite commercial spaghetti sauce, open a can of plain tomato sauce and season it with dried oregano, thyme, basil, salt & pepper and maybe a little sugar. You have to taste it to know when it's how you like it. Mange!
UPCOMING: Superstore had blade roasts on for $3.99/lb. which, these days is a pretty good price. Unfortunately, when I got to the store, I discovered they were packaged in two's. This is the kind of purchase you may want to split with a friend. Both roasts were about the same size and $15 is certainly more manageable than $30. Beef has almost become a special occasion meal and articles indicate the price is so high because cattle feed was too expensive causing a lot of ranchers to reduce their herds. Now that the feed price has come down, it will take another couple of years for the price of beef to follow suit with pregnancy, birth, and cow maturation all figuring into it. Anyway, we're going to do pot roast and see if it can be done reasonably. This week's recipe will be courtesy of my husband since he's the one who makes the best pot roast!
Week of September 20, 2015
Ken's Pot Roast - serves 8
1 - 4 lb. beef blade roast ($16.73)
2 tbsp. olive oil ($.20)
3 large carrots, peeled and cut into chunks ($.36 - sale price)
2 large onions, peeled and cut into 4 ($.34)
2 cups beef stock ($1.00)
3 tbsp. flour ($.09) mixed with 1/4 cup water
1 bay leaf ($.12)
1 tsp. rosemary ($.06)
1 tsp. thyme ($.07)
salt & pepper
6 potatoes, peeled, cubed, boiled and mashed with a tbsp. butter and a slurp of milk ($.80 total)
Heat oven to 275F. On the top of the stove, heat an ovenproof casserole or Dutch oven on high. Season roast with salt and pepper. Add 1 tbsp. of olive oil to the pan and sear onions for 1 minute, remove. Sear carrots for 1 minute and remove. Sear roast on each side until brown, remove to a plate. Add 1/2 cup beef stock to the pan and scrape up the brown bits. Return carrots, onions and the roast to the pan. Add the rest of the beef stock until it comes about half way up the roast. Add rosemary and thyme. Heat until almost boiling. Put casserole in the oven and roast, allowing 1 hour per pound (in this case 4 hours).
About half an hour before roast is done, peel potatoes and cut them into chunks all about the same size. Put them into a large pot of cold, salted water and bring to a boil. Boil until tender. Drain and mash the potatoes with a tbsp. of butter and a slurp of milk. Don't make them too soft or they won't hold the gravy.
Remove casserole from the oven, put the roast on a plate and cover it. Using a slotted spoon, scoop the carrots and onions to a serving bowl. Bring the stock to a boil and gradually stir in the flour/water mixture. Stir and simmer until thickened, scraping up any brown bits on the bottom of the pan.
Carve the roast AGAINST the grain. With a blade roast, this may mean cutting the roast in half to stand it up so you can cut along the 'top' surface of the meat. If you cut down through the roast, the meat will be stringy. Serve with mashed potatoes and roasted vegetables.
TOTAL: $19,57, $2.45 per serving for 8 servings (two meals)
Ken's Pot Roast - serves 8
1 - 4 lb. beef blade roast ($16.73)
2 tbsp. olive oil ($.20)
3 large carrots, peeled and cut into chunks ($.36 - sale price)
2 large onions, peeled and cut into 4 ($.34)
2 cups beef stock ($1.00)
3 tbsp. flour ($.09) mixed with 1/4 cup water
1 bay leaf ($.12)
1 tsp. rosemary ($.06)
1 tsp. thyme ($.07)
salt & pepper
6 potatoes, peeled, cubed, boiled and mashed with a tbsp. butter and a slurp of milk ($.80 total)
Heat oven to 275F. On the top of the stove, heat an ovenproof casserole or Dutch oven on high. Season roast with salt and pepper. Add 1 tbsp. of olive oil to the pan and sear onions for 1 minute, remove. Sear carrots for 1 minute and remove. Sear roast on each side until brown, remove to a plate. Add 1/2 cup beef stock to the pan and scrape up the brown bits. Return carrots, onions and the roast to the pan. Add the rest of the beef stock until it comes about half way up the roast. Add rosemary and thyme. Heat until almost boiling. Put casserole in the oven and roast, allowing 1 hour per pound (in this case 4 hours).
About half an hour before roast is done, peel potatoes and cut them into chunks all about the same size. Put them into a large pot of cold, salted water and bring to a boil. Boil until tender. Drain and mash the potatoes with a tbsp. of butter and a slurp of milk. Don't make them too soft or they won't hold the gravy.
Remove casserole from the oven, put the roast on a plate and cover it. Using a slotted spoon, scoop the carrots and onions to a serving bowl. Bring the stock to a boil and gradually stir in the flour/water mixture. Stir and simmer until thickened, scraping up any brown bits on the bottom of the pan.
Carve the roast AGAINST the grain. With a blade roast, this may mean cutting the roast in half to stand it up so you can cut along the 'top' surface of the meat. If you cut down through the roast, the meat will be stringy. Serve with mashed potatoes and roasted vegetables.
TOTAL: $19,57, $2.45 per serving for 8 servings (two meals)
MY RESULTS: This was really good. It's not ever going to fit into the $2 per serving bracket but perhaps as a splurge..... One thing: if you are serving 4 people and want to have left overs for a second night, take half the meat, half the gravy and half of the mashed potatoes and put them into refrigerator containers BEFORE you serve the meal. Otherwise, once people have already eaten their dinner, they will pick at what's left on the plate until there isn't enough left for another dinner. Trust me on this! My picture also shows the very last of the green beans from my garden because they needed to be eaten.
|
UPCOMING: This week Superstore has extra lean ground beef on for $3.98/lb. We're going to make Poor Man's Beef Wellington since Freshco has Pillsbury Crescent Rolls on for $1.25 and that is the outer crust for this dish. It's definitely a cheater's dish - no expensive beef cuts, no pastry to make and roll (I don't make good pastry anyway) but it's really tasty. Years ago, my husband and I had dinner at friends' house and this is what Carol served so, of course, I had to have the recipe. I've made it many times since! I'm also going to try a pork tenderloin dish I saw on TV. Celebrity chef David Rocco made it on his show and it looks really good. It's a recipe for those who have access to fresh herbs. Mine are growing like crazy and this is a good opportunity to cut a bunch. We'll see how it costs out AND how it tastes!
Week of September 27, 2015
Carlotta's Pork Encrosta
www.foodnetwork.ca
Recipe was adapted from David Rocco's La Dolce Vita TV show
1 pork tenderloin - about 1 lb. ($2.97 sale price)
1 stem of fresh rosemary (1 tsp of dry might work ($.06)
6 fresh sage leaves (1 tsp of dry might work ($.08))
1 tbsp. (a good glug?) olive oil ($.10)
1/2 salt ($.01)
1/2 tsp. pepper ($.09)
1 loaf of crusty bread ($1.00 sale price) (try to find one just a little longer than the pork tenderloin)
12 thin slices of prosciutto ($1.97 @ $9,99 at Fred's - buy the least expensive brand)
Set oven to 375F. Strip rosemary leaves from the stem and chop together with the sage. Salt the tenderloin well, sprinkle with pepper, herbs and a good glug of olive oil, then rub it all in. Set aside.
Take loaf, split lengthwise and remove some of the soft interior to make room for the tenderloin. Place pork inside and close it like a sandwich. Drizzle with olive oil.
Lay 4 pieces of string across the cutting board and lay 7 or 8 slices of prosciutto in the same direction. Place the stuffed loaf across the prosciutto and lift the ends of the slices up the sides of the bread. Lay additional slices along the top of the loaf. The prosciutto slices will stick together to cover the bread. Tie up the strings to secure the loaf.
Cook in the oven for about 1 hour. You can also sear the pork before placing it in the bread to speed up the cooking time. Once the pork has reached an internal temperature of 160F, it's cooked. Let is rest 5-10 minutes. Slice and serve with salad.
TOTAL: $6.28, $1.57 per person for 4 servings plus salad @ $1.50 = $1.94 per person for 4 complete servings.
Carlotta's Pork Encrosta
www.foodnetwork.ca
Recipe was adapted from David Rocco's La Dolce Vita TV show
1 pork tenderloin - about 1 lb. ($2.97 sale price)
1 stem of fresh rosemary (1 tsp of dry might work ($.06)
6 fresh sage leaves (1 tsp of dry might work ($.08))
1 tbsp. (a good glug?) olive oil ($.10)
1/2 salt ($.01)
1/2 tsp. pepper ($.09)
1 loaf of crusty bread ($1.00 sale price) (try to find one just a little longer than the pork tenderloin)
12 thin slices of prosciutto ($1.97 @ $9,99 at Fred's - buy the least expensive brand)
Set oven to 375F. Strip rosemary leaves from the stem and chop together with the sage. Salt the tenderloin well, sprinkle with pepper, herbs and a good glug of olive oil, then rub it all in. Set aside.
Take loaf, split lengthwise and remove some of the soft interior to make room for the tenderloin. Place pork inside and close it like a sandwich. Drizzle with olive oil.
Lay 4 pieces of string across the cutting board and lay 7 or 8 slices of prosciutto in the same direction. Place the stuffed loaf across the prosciutto and lift the ends of the slices up the sides of the bread. Lay additional slices along the top of the loaf. The prosciutto slices will stick together to cover the bread. Tie up the strings to secure the loaf.
Cook in the oven for about 1 hour. You can also sear the pork before placing it in the bread to speed up the cooking time. Once the pork has reached an internal temperature of 160F, it's cooked. Let is rest 5-10 minutes. Slice and serve with salad.
TOTAL: $6.28, $1.57 per person for 4 servings plus salad @ $1.50 = $1.94 per person for 4 complete servings.
MY RESULTS: This is pretty cool! The meat came out really moist and tender, the salty bite of the prosciutto contrasted nicely with the bread which was a little sweet. I used fresh herbs because they are from my garden (anyone can grow them, honest! Even in pots...) and they were quite flavourful. I have omitted a couple of ingredients, like the bay leaves, which I felt didn't add anything to the recipe, cut down on the quantity of spices David Rocco said to cut (see in the picture how much was left on the cutting board? And, I couldn't use them for anything else because I had rolled raw pork in them!) and altered the instructions for how to wrap the bread with the prosciutto to make it WAY easier. I would definitely make this again! |
Poor Man's Beef Wellington
Source: my friend Carol, years ago!
1 lb. lean ground beef ($3.58)
1/2 cup breadcrumbs (free if you make them from stale bread or $.12 for one slice of bread)
1/2 cup milk ($.13)
2 eggs ($.50)
1/4 cup parmesan ($.43 for Kraft on sale)
2 tbsp. dried parsley ($.64)
1 tsp. garlic powder ($.06)
Salt and pepper
1/4 of a 450g bar of Mozzarella, shredded ($1.11)
1 pkg. Pillsbury crescent rolls ($1.25 on sale)
Preheat oven to 350F. Lay dough out to form a rectangle by pinching crescent seams together. Do not bunch up dough and attempt to roll it out with a rolling pin. It works but it's a lot of work.
Mix all the other ingredients, except the cheese and spread it out over the dough. Sprinkle with shredded mozzarella. Roll lengthwise pinching the seam and put it on a cookie sheet.
Bake at 350F for 45 minutes - 1 hour. Remove and let sit for a couple of minutes before slicing. Serve with salad or a vegetable.
TOTAL: $7.82, $1.95 per person for 4 servings. Including a side of peas ($.70) $8.52 or $2.13 per person for 4 servings of a complete meal.
Source: my friend Carol, years ago!
1 lb. lean ground beef ($3.58)
1/2 cup breadcrumbs (free if you make them from stale bread or $.12 for one slice of bread)
1/2 cup milk ($.13)
2 eggs ($.50)
1/4 cup parmesan ($.43 for Kraft on sale)
2 tbsp. dried parsley ($.64)
1 tsp. garlic powder ($.06)
Salt and pepper
1/4 of a 450g bar of Mozzarella, shredded ($1.11)
1 pkg. Pillsbury crescent rolls ($1.25 on sale)
Preheat oven to 350F. Lay dough out to form a rectangle by pinching crescent seams together. Do not bunch up dough and attempt to roll it out with a rolling pin. It works but it's a lot of work.
Mix all the other ingredients, except the cheese and spread it out over the dough. Sprinkle with shredded mozzarella. Roll lengthwise pinching the seam and put it on a cookie sheet.
Bake at 350F for 45 minutes - 1 hour. Remove and let sit for a couple of minutes before slicing. Serve with salad or a vegetable.
TOTAL: $7.82, $1.95 per person for 4 servings. Including a side of peas ($.70) $8.52 or $2.13 per person for 4 servings of a complete meal.
MY RESULTS: As you can tell from the picture, I didn't follow the instructions correctly. Instead of spreading the meat mixture over the dough and rolling it up so it was like a spiral, I made a log of meat and wrapped it in the dough. It's SO MUCH prettier if you actually do it right! I don't know what I was thinking. Still, the flavour is the same and it's delicious. It's like meatloaf, sort of.... but more elegant. It's definitely worth making if you can get the crescent rolls and the lean ground beef on sale. I wouldn't use medium ground for this because as the fat cooks out it will ruin the texture of the dough.
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Week of October 4, 2015
Thanksgiving Dinner (2 plans)
Ham Dinner
Glaze: www.simplyrecipes.com
7 - 8 lb. ham ($13 on sale at Freshco @ $1.44/lb.)
1 1/2 cup brown sugar ($.72)
1 1/2 tbsp. cornstarch ($.09)
1/2 tsp. salt ($.01)
1 can crushed pineapple (do not drain) ($.99)
3 tbsp. lemon juice ($.60 for 1 fresh lemon)
1 tbsp. regular mustard ($.09)
Preheat oven to 325F. Place ham in a roasting pan and allow 10 minutes per pound to heat through, Mix sugar, cornstarch and salt. Add other ingredients and heat over low heat until thick and bubbly. Boil 1 minute. Brush on ham 45 minutes before serving.
Serve with the potatoes, carrots and rutabaga as described below.
TOTAL: $14.50, $1.45 per person for 10 servings plus side dishes ($4.28, $.42 per person)(below)(Save the bone to make ham and bean soup!)
OR
Turkey and all the fixin's
My 'recipe' and method
1 turkey ($20 for 15 lb. and up on sale at Walmart - utility bird - look for one that has both legs)
6 slices of dry bread ($.72)
1 onion, chopped ($.17)
2 tbsp. ground sage ($.48)
2 tbsp. butter at room temperature ($.18)
Optional: 2 cups chicken stock (free if homemade, $1.00 if store bought) - this is only if you are making a casserole of dressing instead of stuffing the turkey - 1 cup for dressing, 1 cup reserved to increase quantity of gravy if required
1 can cranberry sauce ($.99 sale)
TOTAL: $22.54, $2.25 per person for 10 servings plus sides ($4.54, $.45 per person). (Save the turkey carcass to make soup!)
Mashed Potatoes:
9 potatoes ($.45 @ $1.44/10 lb. bag)
3 tbsp. butter ($.27)
1/4 cup milk ($.07)
TOTAL: $.79, $.08 per person for 10 servings
Gravy:
2 tbsp. flour ($.06)
Giblets (neck, heart and gizzard from inside the turkey)
1 carrot, cut into chunks ($.12)
1/2 onion, cut into chunks ($.08)
TOTAL: $.26, $.03 per serving for 10 servings
Vegetables (Glazed Carrots and Mashed Rutabaga/Turnip)
8 carrots, peeled and cut into 1/4" thick disks ($.96)
2 tbsp. butter ($.18)
1/4 cup brown sugar ($.12)
1/2 tsp. salt ($.01)
2 tbsp. regular mustard ($.18)
1 large (3 lb.) rutabaga, peeled and cubed ($1.77 @ $.59/lb.)
3 tbsp. butter ($.27)
TOTAL: $3.49, $.35 per serving for 10 servings
Thanksgiving Dinner (2 plans)
Ham Dinner
Glaze: www.simplyrecipes.com
7 - 8 lb. ham ($13 on sale at Freshco @ $1.44/lb.)
1 1/2 cup brown sugar ($.72)
1 1/2 tbsp. cornstarch ($.09)
1/2 tsp. salt ($.01)
1 can crushed pineapple (do not drain) ($.99)
3 tbsp. lemon juice ($.60 for 1 fresh lemon)
1 tbsp. regular mustard ($.09)
Preheat oven to 325F. Place ham in a roasting pan and allow 10 minutes per pound to heat through, Mix sugar, cornstarch and salt. Add other ingredients and heat over low heat until thick and bubbly. Boil 1 minute. Brush on ham 45 minutes before serving.
Serve with the potatoes, carrots and rutabaga as described below.
TOTAL: $14.50, $1.45 per person for 10 servings plus side dishes ($4.28, $.42 per person)(below)(Save the bone to make ham and bean soup!)
OR
Turkey and all the fixin's
My 'recipe' and method
1 turkey ($20 for 15 lb. and up on sale at Walmart - utility bird - look for one that has both legs)
6 slices of dry bread ($.72)
1 onion, chopped ($.17)
2 tbsp. ground sage ($.48)
2 tbsp. butter at room temperature ($.18)
Optional: 2 cups chicken stock (free if homemade, $1.00 if store bought) - this is only if you are making a casserole of dressing instead of stuffing the turkey - 1 cup for dressing, 1 cup reserved to increase quantity of gravy if required
1 can cranberry sauce ($.99 sale)
TOTAL: $22.54, $2.25 per person for 10 servings plus sides ($4.54, $.45 per person). (Save the turkey carcass to make soup!)
Mashed Potatoes:
9 potatoes ($.45 @ $1.44/10 lb. bag)
3 tbsp. butter ($.27)
1/4 cup milk ($.07)
TOTAL: $.79, $.08 per person for 10 servings
Gravy:
2 tbsp. flour ($.06)
Giblets (neck, heart and gizzard from inside the turkey)
1 carrot, cut into chunks ($.12)
1/2 onion, cut into chunks ($.08)
TOTAL: $.26, $.03 per serving for 10 servings
Vegetables (Glazed Carrots and Mashed Rutabaga/Turnip)
8 carrots, peeled and cut into 1/4" thick disks ($.96)
2 tbsp. butter ($.18)
1/4 cup brown sugar ($.12)
1/2 tsp. salt ($.01)
2 tbsp. regular mustard ($.18)
1 large (3 lb.) rutabaga, peeled and cubed ($1.77 @ $.59/lb.)
3 tbsp. butter ($.27)
TOTAL: $3.49, $.35 per serving for 10 servings
Expecting to eat on Sunday, move the frozen turkey to the fridge, on a plate, on Wednesday. If the bread for the dressing is fresh, pull out 6 slices on Saturday and let them dry, turning the slices over occasionally. On Sunday, place the bird in the sink and open the package. Inside the bird there will be a neck and probably a bag in the other end of the bird containing the heart, gizzard and liver. Remove all of these, discarding the liver. In a drizzle of olive oil, let the neck, heart and giblets brown well in a heavy saucepan. Add the carrot and celery and allow them to brown as well. Cover with boiling water and bring to a boil, then reduce heat to a steady simmer, scraping up the brown bits on the bottom of the pan. Let it simmer for a couple of hours, adding water if it boils down too much, Rinse the bird and dry it well, inside and out. Sprinkle the interior with salt and pepper.
Tear the bread into small pieces, mix with the onion in a large bowl and season with the sage and a little salt and pepper. If you wish the stuffing to cook inside the bird, stuff it firmly but do not pack it into the large cavity, any additional dressing can go into the cavity at the other end of the bird, pulling the skin down over the dressing and security it with a skewer. If you wish to make a casserole of dressing instead, put all of the dressing in a casserole dish and warm 1 cup of the chicken stock on the stove. Pull the legs together and tie them with string. If the bird has both wings, tuck them close to the body and tie string around the bird to keep them tucked in.
Preheat oven to 325F. Rub the butter between your hands and massage it all over the turkey, tucking some under the skin if you can. Place the bird in a large roasting pan, breast side DOWN. This will ensure the breast meat is moist and juicy. Slide the pan into the oven and roast according to the following chart (Turkey Farmers of Canada - www.tastyturkey.ca)
Tear the bread into small pieces, mix with the onion in a large bowl and season with the sage and a little salt and pepper. If you wish the stuffing to cook inside the bird, stuff it firmly but do not pack it into the large cavity, any additional dressing can go into the cavity at the other end of the bird, pulling the skin down over the dressing and security it with a skewer. If you wish to make a casserole of dressing instead, put all of the dressing in a casserole dish and warm 1 cup of the chicken stock on the stove. Pull the legs together and tie them with string. If the bird has both wings, tuck them close to the body and tie string around the bird to keep them tucked in.
Preheat oven to 325F. Rub the butter between your hands and massage it all over the turkey, tucking some under the skin if you can. Place the bird in a large roasting pan, breast side DOWN. This will ensure the breast meat is moist and juicy. Slide the pan into the oven and roast according to the following chart (Turkey Farmers of Canada - www.tastyturkey.ca)
Weight
6-8 lbs. 8 - 10 lbs. 10-12 lbs. 12-16 lbs. 16-20 lbs. |
Stuffed Bird
3 - 3 1/4 hrs. 3 1/4 - 3 1/2 hrs. 3 1/2 - 3 3/4 hrs. 3 3/4 - 4 hrs. 4 1/4 - 4 3/4 hrs. |
Unstuffed Bird
2 1/2 - 2 3/4 hrs. 2 3/4 - 3 hrs. 3 - 3 1/4 hrs. 3 1/4 - 3 1/2 hrs. 3 3/4 - 4 1/2 hrs. |
After 1 hour, turn the turkey over so that it is breast side up. The turkey will be done when the internal temperature of the meat is 170F. If you are doing the dressing in a casserole, drizzle the chicken stock over the bread and put it into the oven, covered, about an hour before you expect the bird to be cooked. After 30 minutes, remove the lid and let it continue to bake until the bird is ready.
When the bird is done, remove it from the oven and let it rest on a platter for 15 minutes. Remove the dressing from the interior of the bird (both ends) to a bowl. Keep warm while you carve the bird.
Gravy
Once the bird has been removed to a platter to rest, drain the liquid from the giblets into the roasting pan on a stove burner. Scrape up any bits from the bottom of the pan. Add water if necessary so you have enough liquid to make the quantity of gravy you want. Bring to a boil. Mix the 2 tbsp. of flour with 2 tbsp. of cold water in a small container with a lid and shake well, until smooth. Gradually add to the gravy, stirring constantly, until the gravy is thick. Pour through a strainer to remove lumps into a serving pitcher.
When the bird is done, remove it from the oven and let it rest on a platter for 15 minutes. Remove the dressing from the interior of the bird (both ends) to a bowl. Keep warm while you carve the bird.
Gravy
Once the bird has been removed to a platter to rest, drain the liquid from the giblets into the roasting pan on a stove burner. Scrape up any bits from the bottom of the pan. Add water if necessary so you have enough liquid to make the quantity of gravy you want. Bring to a boil. Mix the 2 tbsp. of flour with 2 tbsp. of cold water in a small container with a lid and shake well, until smooth. Gradually add to the gravy, stirring constantly, until the gravy is thick. Pour through a strainer to remove lumps into a serving pitcher.
Mashed Potatoes
Peel the potatoes and cut them into cubes, all about the same size. Put them into a pot of cold, salted water and bring to a boil. Allow about 40 minutes in your dinner schedule for the water to come to a boil and the potatoes to cook. When they are tender to the tip of a knife, drain, mash with butter and about 1/4 cup of milk. Don't put all the milk in at once because the amount required will depend on the type of potato and its moisture content. Keep warm.
Peel the potatoes and cut them into cubes, all about the same size. Put them into a pot of cold, salted water and bring to a boil. Allow about 40 minutes in your dinner schedule for the water to come to a boil and the potatoes to cook. When they are tender to the tip of a knife, drain, mash with butter and about 1/4 cup of milk. Don't put all the milk in at once because the amount required will depend on the type of potato and its moisture content. Keep warm.
Glazed Carrots
Steam the carrot disks until tender. Melt butter in a skillet. Add brown sugar, salt and mustard and stir until smooth. Add carrots and stir until coated. Serve.
Mashed Rutabaga/Turnip
Cover rutabaga with cold, salted water. Bring to a boil and cook 30-40 minutes until soft. Drain and mash well. Add butter, salt and pepper and keep warm until ready to serve.
Steam the carrot disks until tender. Melt butter in a skillet. Add brown sugar, salt and mustard and stir until smooth. Add carrots and stir until coated. Serve.
Mashed Rutabaga/Turnip
Cover rutabaga with cold, salted water. Bring to a boil and cook 30-40 minutes until soft. Drain and mash well. Add butter, salt and pepper and keep warm until ready to serve.
Timetable for Sunday dinner:
1. Wednesday: move turkey to fridge to thaw
2. Saturday: dry bread for dressing
3. Sunday:
Make dressing
Clean and stuff bird, put into oven
Prepare giblet gravy
Peel potatoes, cube and let sit in pot of cold water until ready to begin cooking
Peel rutabaga, cube and let sit in pot of cold water until ready to begin cooking
Mix flour and cold water and let sit so it's ready for gravy
Clean, slice and steam carrots
Open cranberry sauce and divide among serving bowls, chill
4. With about 40 minutes to go, cook potatoes and rutabaga
5. Remove turkey and let rest
6. Remove dressing and keep warm
7. Mash potatoes and rutabaga and keep warm
8. Glaze carrots and keep warm
9. Make gravy
10. Carve turkey
1. Wednesday: move turkey to fridge to thaw
2. Saturday: dry bread for dressing
3. Sunday:
Make dressing
Clean and stuff bird, put into oven
Prepare giblet gravy
Peel potatoes, cube and let sit in pot of cold water until ready to begin cooking
Peel rutabaga, cube and let sit in pot of cold water until ready to begin cooking
Mix flour and cold water and let sit so it's ready for gravy
Clean, slice and steam carrots
Open cranberry sauce and divide among serving bowls, chill
4. With about 40 minutes to go, cook potatoes and rutabaga
5. Remove turkey and let rest
6. Remove dressing and keep warm
7. Mash potatoes and rutabaga and keep warm
8. Glaze carrots and keep warm
9. Make gravy
10. Carve turkey
MY RESULTS: I won't actually be cooking a turkey until Sunday but I wanted to get this on-line before Thanksgiving. It always surprises me when someone says they would be too intimidated to cook a turkey. I don't thinks it's the turkey at all, I think it's the fact that it's either Easter, Thanksgiving or Christmas all of which bring their own pressures to what you do in the kitchen, The trick to getting a turkey dinner on the table is in being organized and not being afraid to ask for help. I don't know about yours, but my family/guests are always willing to pitch in and help. Let someone else mash the potatoes and the rutabaga. Let someone else take the serving bowls to the table. NEVER try to carve a turkey at the dinner table. Trust me, they only do that on TV!!
I have used 10 servings as a costing tool whether you are feeding a whole gang or having left overs. The ham option for Thanksgiving dinner is less costly, easier and delicious. It all depends on how 'traditional' you want to be. Either way, make sure you save the bone from the ham and the turkey carcass for soup. If you don't have room in the fridge, throw them into the freezer until you are ready to use them. Next week's recipes will be Ham and Bean Soup and Turkey Soup. HAPPY THANKSGIVING! |
After Thanksgiving notes: Our son bought a 15 lb. turkey (in photo just out of the oven) and it fed four people twice (8 servings), I made turkey soup for dinner last night (recipe to follow), and there is still enough turkey in the fridge to make a turkey pot pie for 4 more servings or sandwiches for probably 5 people.
Week of October 11, 2015
Ham and Bean Soup - using the bone and any leftover ham - serves 6
Adapted from www.artandthekitchencom
1 ham bone (leave little bits of meat on the bone while it cooks in the soup) (cost included in Thanksgiving Dinner)
4 cups of leftover ham bits (cost included in Thanksgiving Dinner)
2 cups dry navy beans ($1.76)
2 tbsp. olive oil ($.10)
3 stalks of celery, chopped ($.42)
3 large carrots, chopped ($.36)
1 large onion, chopped ($.17)
2 tsp. dry thyme ($.14)
1 tbsp. dry parsley ($.32)
2 bay leaves ($.24)
1/2 tsp. pepper ($.08)
4 cups chicken stock (free if homemade, $2.00 if store bought)
4 cups water
Soak dry beans overnight in cold water. Drain and rinse.
In a large soup pot, heat olive oil and sauté celery, carrots and onions until almost tender. Add stock, water, ham bone and cut up ham. Add beans, parsley, thyme and pepper. Bring to a boil, then reduce heat and simmer with the pot covered for 2-3 hours.
If you prefer a broth soup, this one is ready to serve. If you prefer a thicker soup, scoop out about a cup of the soup and mash the beans, etc. to a thick paste. Stir it back into the soup and serve.
TOTAL: $5.49, $.92 if using store-bought chicken stock. If you serve it with a loaf of crusty bread ($1 in the bakery at Superstore) the cost is $6.49, $1.08 for 6 servings.
MY RESULTS: I didn't make this recipe because I didn't have a ham bone but with some minor variations, the recipe I have made a hundred times is the same as this recipe from www.artandthekitchen.com This is a warm, hearty delicious soup and it allows you to stretch the ham for an extra meal.
Ham and Bean Soup - using the bone and any leftover ham - serves 6
Adapted from www.artandthekitchencom
1 ham bone (leave little bits of meat on the bone while it cooks in the soup) (cost included in Thanksgiving Dinner)
4 cups of leftover ham bits (cost included in Thanksgiving Dinner)
2 cups dry navy beans ($1.76)
2 tbsp. olive oil ($.10)
3 stalks of celery, chopped ($.42)
3 large carrots, chopped ($.36)
1 large onion, chopped ($.17)
2 tsp. dry thyme ($.14)
1 tbsp. dry parsley ($.32)
2 bay leaves ($.24)
1/2 tsp. pepper ($.08)
4 cups chicken stock (free if homemade, $2.00 if store bought)
4 cups water
Soak dry beans overnight in cold water. Drain and rinse.
In a large soup pot, heat olive oil and sauté celery, carrots and onions until almost tender. Add stock, water, ham bone and cut up ham. Add beans, parsley, thyme and pepper. Bring to a boil, then reduce heat and simmer with the pot covered for 2-3 hours.
If you prefer a broth soup, this one is ready to serve. If you prefer a thicker soup, scoop out about a cup of the soup and mash the beans, etc. to a thick paste. Stir it back into the soup and serve.
TOTAL: $5.49, $.92 if using store-bought chicken stock. If you serve it with a loaf of crusty bread ($1 in the bakery at Superstore) the cost is $6.49, $1.08 for 6 servings.
MY RESULTS: I didn't make this recipe because I didn't have a ham bone but with some minor variations, the recipe I have made a hundred times is the same as this recipe from www.artandthekitchen.com This is a warm, hearty delicious soup and it allows you to stretch the ham for an extra meal.
Turkey Soup - using the carcass and any turkey bits still stuck to it - serves 4-6
Adapted from www.chewoutloud.com
Broth:
1 turkey carcass (cost included in Thanksgiving dinner)
2 tbsp. olive oil ($.10)
1 carrot, cut into chunks ($.12)
1 stalk of celery, cut into pieces ($.14)
1 onion, cut into quarters ($.17)
1 cup water
2 bay leaves ($.24)
Salt and pepper
Soup:
4 carrots, peeled and sliced into rounds ($.48)
3 stalks of celery ($.42)
1 onion, chopped ($.17)
4 cloves of garlic, minced ($.28)
1 tsp. rosemary ($.06)
1 tsp. thyme ($.07)
1 tsp. oregano ($.08)
1 1/2 cup tiny pasta ($1.20)
There are two ways of making the broth but the single most important thing is to take your time with it. The longer you can simmer the broth, the more flavourful your soup will be. Pick off as much meat as you can from the carcass and keep it in the fridge until you're ready for it. If you have extra meat left over from dinner, cut it into bite-sized pieces and add it to the 'pickin's'. To make it more manageable, break the carcass in half.
Method #1: heat the olive oil in a large skillet and brown the carcass pieces well on all sides. The more brown bits, the better. Transfer the browned carcass pieces to a slow cooker. Add the carrot, celery and onion to the skillet and sauté for about 5 minutes. Transfer them to the slow cooker. Pour the cup of water into the skillet and deglaze the pan, scraping up all of the brown bits. Pour that into the slow cooker. Add 7 more cups of water to almost cover the carcass. Add the bay leaves. Put on the lid and turn the cooker to high. Let it cook about 5-6 hours.
Method #2: brown the carcass in a large soup pot in the olive oil. Add the carrot, celery and onion and sauté for a couple of minutes in with the carcass. Add the 2 bay leaves and cover with water. Bring to a boil, reduce heat and bring to barely a simmer for 5-6 hours. Remove carcass and pick off any meat that clings to the bones, set aside.
Soup: Regardless of your stock method, strain the broth into a large pot. Add the cut up turkey, carrots, celery, onion, and garlic and spices. Cook until the vegetables are tender. About 15 minutes before you wish to eat, bring the pot to a boil and add the pasta of your choice (this will reduce the broth in your soup because the pasta will soak up some of it). Alternatively, cook the pasta separately and add it to the pot (this will prevent the pasta from soaking up your broth). Taste and adjust seasoning with salt and pepper.
TOTAL: $3.53, $.59 for 6 servings. Serve with crusty bread ($1.00 from the bakery at Superstore) $4.53, $.76 per person for 6 servings.
Adapted from www.chewoutloud.com
Broth:
1 turkey carcass (cost included in Thanksgiving dinner)
2 tbsp. olive oil ($.10)
1 carrot, cut into chunks ($.12)
1 stalk of celery, cut into pieces ($.14)
1 onion, cut into quarters ($.17)
1 cup water
2 bay leaves ($.24)
Salt and pepper
Soup:
4 carrots, peeled and sliced into rounds ($.48)
3 stalks of celery ($.42)
1 onion, chopped ($.17)
4 cloves of garlic, minced ($.28)
1 tsp. rosemary ($.06)
1 tsp. thyme ($.07)
1 tsp. oregano ($.08)
1 1/2 cup tiny pasta ($1.20)
There are two ways of making the broth but the single most important thing is to take your time with it. The longer you can simmer the broth, the more flavourful your soup will be. Pick off as much meat as you can from the carcass and keep it in the fridge until you're ready for it. If you have extra meat left over from dinner, cut it into bite-sized pieces and add it to the 'pickin's'. To make it more manageable, break the carcass in half.
Method #1: heat the olive oil in a large skillet and brown the carcass pieces well on all sides. The more brown bits, the better. Transfer the browned carcass pieces to a slow cooker. Add the carrot, celery and onion to the skillet and sauté for about 5 minutes. Transfer them to the slow cooker. Pour the cup of water into the skillet and deglaze the pan, scraping up all of the brown bits. Pour that into the slow cooker. Add 7 more cups of water to almost cover the carcass. Add the bay leaves. Put on the lid and turn the cooker to high. Let it cook about 5-6 hours.
Method #2: brown the carcass in a large soup pot in the olive oil. Add the carrot, celery and onion and sauté for a couple of minutes in with the carcass. Add the 2 bay leaves and cover with water. Bring to a boil, reduce heat and bring to barely a simmer for 5-6 hours. Remove carcass and pick off any meat that clings to the bones, set aside.
Soup: Regardless of your stock method, strain the broth into a large pot. Add the cut up turkey, carrots, celery, onion, and garlic and spices. Cook until the vegetables are tender. About 15 minutes before you wish to eat, bring the pot to a boil and add the pasta of your choice (this will reduce the broth in your soup because the pasta will soak up some of it). Alternatively, cook the pasta separately and add it to the pot (this will prevent the pasta from soaking up your broth). Taste and adjust seasoning with salt and pepper.
TOTAL: $3.53, $.59 for 6 servings. Serve with crusty bread ($1.00 from the bakery at Superstore) $4.53, $.76 per person for 6 servings.
MY RESULTS: This might be the best turkey soup I have ever made! Because my son and his wife are vegetarian, they had no use for the turkey carcass so I broke it in half and froze it in a Ziploc baggie to bring it home. I used the slow cooker method for my stock so I wasn't tied to the house that day and it turned out rich and dark. I have soup left over for another meal but because I cooked my tiny bowtie pasta in the soup, I'm a little short on broth. To fix that, I completely cooled the leftovers and tucked about 1 cup of frozen chicken stock chunks into the container and froze the whole thing. If you cooked a turkey for Thanksgiving, I hope you'll try this!
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