UPCOMING: Freshco has pork tenderloin on for $2.97/lb. They are a frozen cryovac so there are probably two to a package but maybe we'll be able to get them apart or saw them in half. There's an interesting recipe in a little brochure from Foodland Ontario: Pork Ragout with Apples 'n' Thyme. It calls for pork shoulder but I think I'll try it with pork tenderloin.
Week of October 18, 2015
Pork Ragout with Apples 'n' Thyme
Adapted from "Foodland Ontario: Good Things Grow in Ontario"
1 lb. pork tenderloin, cut into 1-1 1/2" cubes ($2.97)
1/4 cup flour ($.12)
3 tbsp. olive oil, approximately ($.30)
1 large onion, chopped ($.17)
2 cloves of garlic ($.14)
1/2 cup apple juice (or apple cider) ($.25 - 1 little kid's drink box)
1 cup chicken broth (free if homemade or $.50 if store-bought at $2/900ml)
1 tsp. thyme ($.07)
1/2 tsp. rosemary ($.03)
1/2 tsp. sage ($.04)
1/2 tsp. salt ($.01)
1/4 tsp. cayenne ($.02)
2 large carrots, cut into bite-sized pieces ($.40)
2 apples ($.84 - Macintosh at $.59/lb.)
1 large potato, peeled and cubed to about the same size pieces as the carrots ($.25)
Pork Ragout with Apples 'n' Thyme
Adapted from "Foodland Ontario: Good Things Grow in Ontario"
1 lb. pork tenderloin, cut into 1-1 1/2" cubes ($2.97)
1/4 cup flour ($.12)
3 tbsp. olive oil, approximately ($.30)
1 large onion, chopped ($.17)
2 cloves of garlic ($.14)
1/2 cup apple juice (or apple cider) ($.25 - 1 little kid's drink box)
1 cup chicken broth (free if homemade or $.50 if store-bought at $2/900ml)
1 tsp. thyme ($.07)
1/2 tsp. rosemary ($.03)
1/2 tsp. sage ($.04)
1/2 tsp. salt ($.01)
1/4 tsp. cayenne ($.02)
2 large carrots, cut into bite-sized pieces ($.40)
2 apples ($.84 - Macintosh at $.59/lb.)
1 large potato, peeled and cubed to about the same size pieces as the carrots ($.25)
Place pork in a plastic bag or a large bowl. Sprinkle with flour, tossing until evenly coated. In a large, deep saucepan, heat 1 tbsp. of the olive oil on medium-high heat. Cook pork in batches, turning often, until lightly browned. Remove to a plate and repeat with remaining meat, adding oil as needed. Save any remaining flour.
Add 1 tbsp. oil to pan and add onion and garlic. Reduce heat to medium-low and cook, stirring often for about 5 minutes, or until the onions are softened. Sprinkle with any remaining flour. Increase heat to medium and cook, stirring for about 1 minute. Add apple juice, stirring to scrape up any brown bits. Cook, stirring, for about 3 minutes or until thickened. Stir in broth and all spices. Return pork and any accumulated juices to pan. Add carrots, increase heat, cover and bring to a boil. Reduce heat and simmer, covered, stirring often for 30 minutes.
Meanwhile put potato cubes into a saucepan of cold, salted water and bring to a boil. Cook until potato cubes are almost, but not quite, tender. Drain, reserving cooking water. Peel, core and slice applies into 1/3" thick wedges. Add both potatoes and apples to the pan and continue simmering, covered and stirring often, for 20 minutes more. Add green pepper and continue simmering just until apples, potatoes and pork are tender, about 5 minutes. If the sauce is too thick, thin it with a couple of tablespoons of the reserved potato water. Serve with crusty bread.
TOTAL: $5.86, $1.47 per serving for 4 servings if using FREE homemade chicken stock. Add wedge salad ($.34) for a total of $1.81 per serving.
$6.36, $1.59 per serving for 4 servings if using store-bought chicken stock. Add wedge salad ($.34) for a total of $1.93 per serving.
Add 1 tbsp. oil to pan and add onion and garlic. Reduce heat to medium-low and cook, stirring often for about 5 minutes, or until the onions are softened. Sprinkle with any remaining flour. Increase heat to medium and cook, stirring for about 1 minute. Add apple juice, stirring to scrape up any brown bits. Cook, stirring, for about 3 minutes or until thickened. Stir in broth and all spices. Return pork and any accumulated juices to pan. Add carrots, increase heat, cover and bring to a boil. Reduce heat and simmer, covered, stirring often for 30 minutes.
Meanwhile put potato cubes into a saucepan of cold, salted water and bring to a boil. Cook until potato cubes are almost, but not quite, tender. Drain, reserving cooking water. Peel, core and slice applies into 1/3" thick wedges. Add both potatoes and apples to the pan and continue simmering, covered and stirring often, for 20 minutes more. Add green pepper and continue simmering just until apples, potatoes and pork are tender, about 5 minutes. If the sauce is too thick, thin it with a couple of tablespoons of the reserved potato water. Serve with crusty bread.
TOTAL: $5.86, $1.47 per serving for 4 servings if using FREE homemade chicken stock. Add wedge salad ($.34) for a total of $1.81 per serving.
$6.36, $1.59 per serving for 4 servings if using store-bought chicken stock. Add wedge salad ($.34) for a total of $1.93 per serving.
MY RESULTS: My husband liked this dish better than I did. I found it to be a bit on the bland side so I have increased the quantities for the spices just a little bit. It was good but it needed a little more oomph. It was Ken's idea to add the potato and I think it was a good addition because it made the meal a bit more satisfying without hiking the starch too much. I mean, it's one potato divided among 4 people! I used a piece of a red pepper because Ken can't eat the green ones. Right now you can still have a side salad for approximately $.34 per person and that won't be the case in about a month, so enjoy them now! All in all, this is worth making and while the sale price of pork is still reasonable, stock up if you can. This would be a lovely dinner on a cold winter's night! |
UPCOMING: As promised, I will do the Chicken Fajita Pasta. You can price match boneless, skinless chicken breasts with Foodland for $2.99/lb. I'm also going to post the recipe for the Taco/Fajita Seasoning used in the recipe. For $2.99 you can make 1 cup of the seasoning which is enough to season 5 lb. of meat (chicken or ground beef). That's 3 tbsp. per meal @ $.19 for $.57 per meal. A lot better than the packages. I might be tempted to throw in a teaspoon of chili powder if I was making tacos but it's pretty good.
Week of October 25, 2015
Taco Seasoning
Adapted from: www.pickypalate.com
1/4 cup ground cumin ($.93)
1/4 cup kosher salt ($.14)
2 tbsp. garlic powder ($.38)
2 tbsp. pepper ($1.04)
2 tbsp. smoked paprika ($.42)
TOTAL: $2.91 = $.19 per tablespoon
This recipe makes 1 cup of seasoning which enough to season 5 lb. of meat (i.e., 5 meals)
Taco Seasoning
Adapted from: www.pickypalate.com
1/4 cup ground cumin ($.93)
1/4 cup kosher salt ($.14)
2 tbsp. garlic powder ($.38)
2 tbsp. pepper ($1.04)
2 tbsp. smoked paprika ($.42)
TOTAL: $2.91 = $.19 per tablespoon
This recipe makes 1 cup of seasoning which enough to season 5 lb. of meat (i.e., 5 meals)
Chicken Fajita Pasta
Adapted from www.kevinandamanda.com
2 tbsp. olive oil ($.20)
1 lb. chicken breasts ($2.88/lb. - bone-in, use bones for stock or $2.99 at Foodland for boneless, skinless breasts)
3 tbsp. taco seasoning (above) ($.57)
1 large or 2 small onions, chopped ($.54)
1 pepper, chopped - any kind - ($.59 sale price)
3 garlic cloves, minced ($.21)
2 cups chicken broth ($1.00 if store-bought, FREE if homemade)
1/2 cup Half & Half or milk if that's what's available ($.60 for Half & Half)
1 - 10 oz. can diced tomatoes ($.99) (if the can is 14 oz. put it all in)
8 oz. of pasta, your choice, raw (penne $.65)
Cut the chicken into bite-sized pieces. Season with 1 1/2 tbsp. of the taco seasoning. In a 12" skillet, heat 1 tbsp. olive oil over high heat. When the oil is very hot, carefully add the chicken in a single layer and cook without stirring until one side is seared and browned, about 1-2 minutes. Flip the chicken to the other side and cook until browned. Remove the chicken to a plate and set aside.
Add the remaining tablespoon of olive oil to the skillet with the heat still on high. When the oil is very hot again, add the onions, bell peppers, and remaining taco seasoning. Cook, stirring occasionally, until the veggies are slightly blackened. Turn heat to low, add minced garlic and stir until fragrant and well combined, about 30 seconds. Remove the veggies to the plate with the chicken.
In the same skillet, add the broth, cream, diced tomatoes, and uncooked pasta. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed. Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes. Serve.
TOTAL: $8.23, $2.05 per person for 4 servings. Leftovers, if there are any, freeze well.
Adapted from www.kevinandamanda.com
2 tbsp. olive oil ($.20)
1 lb. chicken breasts ($2.88/lb. - bone-in, use bones for stock or $2.99 at Foodland for boneless, skinless breasts)
3 tbsp. taco seasoning (above) ($.57)
1 large or 2 small onions, chopped ($.54)
1 pepper, chopped - any kind - ($.59 sale price)
3 garlic cloves, minced ($.21)
2 cups chicken broth ($1.00 if store-bought, FREE if homemade)
1/2 cup Half & Half or milk if that's what's available ($.60 for Half & Half)
1 - 10 oz. can diced tomatoes ($.99) (if the can is 14 oz. put it all in)
8 oz. of pasta, your choice, raw (penne $.65)
Cut the chicken into bite-sized pieces. Season with 1 1/2 tbsp. of the taco seasoning. In a 12" skillet, heat 1 tbsp. olive oil over high heat. When the oil is very hot, carefully add the chicken in a single layer and cook without stirring until one side is seared and browned, about 1-2 minutes. Flip the chicken to the other side and cook until browned. Remove the chicken to a plate and set aside.
Add the remaining tablespoon of olive oil to the skillet with the heat still on high. When the oil is very hot again, add the onions, bell peppers, and remaining taco seasoning. Cook, stirring occasionally, until the veggies are slightly blackened. Turn heat to low, add minced garlic and stir until fragrant and well combined, about 30 seconds. Remove the veggies to the plate with the chicken.
In the same skillet, add the broth, cream, diced tomatoes, and uncooked pasta. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed. Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes. Serve.
TOTAL: $8.23, $2.05 per person for 4 servings. Leftovers, if there are any, freeze well.
MY RESULTS: I've made this dish a couple of times and made adjustments to the recipe so it isn't even exactly like the recipe I handed out at the Downtown Mission Food Bank last Wednesday. It's a very flexible recipe - a little more of this, a little less of that doesn't seem to affect the final dish in any great manner. It's tasty and filling and provides something from all of the food groups: vegetables, carbs, protein and dairy. I really like this. I can't believe I never took any pictures of this dish! Duh!
UPCOMING: This week Walmart has Ontario carrots on sale: $.97 for a 3 lb. bag. I've been meaning to try a roasted carrot soup recipe and this is a good opportunity. The recipe says it's better if the finished soup sits in the fridge for several hours or overnight. For those of you who are packing lunches for your children, that means you can make it the night before, chill it overnight and in the morning just warm it to put into their thermoses. It's supposed to be a very mild week but when the temperatures drop down again I think this would be a very good lunch to send to school. It might even be a drinkable soup, rather than one requiring a spoon. We'll have to see.
Further, I was able to price match at Superstore for Swift canned ham @ $2.99. This is a pretty good buy and I picked up a couple of them at this price. Also, Dole canned pineapple is on for $1. This morning I found a recipe for a Ham and Pineapple Dinner that looks really good and is served over rice. I'm going to make this, maybe next week, but the ham and pineapple are both on sale now.
Further, I was able to price match at Superstore for Swift canned ham @ $2.99. This is a pretty good buy and I picked up a couple of them at this price. Also, Dole canned pineapple is on for $1. This morning I found a recipe for a Ham and Pineapple Dinner that looks really good and is served over rice. I'm going to make this, maybe next week, but the ham and pineapple are both on sale now.
Week of November 1, 2015
Carrot Soup - serves 4
Adapted from www.finecooking.com
1 lb. carrots (about 5 good sized ones), peeled and cut into 3" lengths ($.60)
1 tbsp. olive oil ($.10)
1 tbsp. butter ($.09)
1/2 medium onion, diced (yield about 3/4 cup) ($.09)
1 large celery rib, diced (yield about 1/2 cup) ($.14)
1 tbsp. minced fresh ginger (about 1/2") ($1.04) OR 1 tsp. ground ginger ($.07)
2 cups chicken stock ($1.00 of store bought or FREE if homemade)
2 cups water
1 tsp. kosher salt ($.01)
1/8 tsp. ground pepper ($.02)
Heat oven to 375F. Place carrot chunks in a casserole, toss them with the olive oil and roast (turning once) until tender, blistered and lightly browned, about 1 hour.
Melt butter over medium heat in a saucepan large enough to hold the entire recipe. Add onion and cook until translucent and fragrant 2-3 minutes. Stir in celery and ginger and cook until celery softens and onions start to brown, about 4-5 minutes. Add roasted carrots, chicken stock, salt and pepper, and 2 cups water. Bring to a boil, reduce heat to medium low and cover. Cook at a lively simmer until carrots are very tender, about 45 minutes.
Turn off heat and let cool a bit. Purée in batches. If serving immediately, return it to the pot and reheat. If not, chill completely and it will keep in the refrigerator for about 5 days. The preamble to this recipe said that the soup is actually better made the day before and kept, refrigerated, overnight.
TOTAL: If you use fresh ginger and store-bought chicken stock: $3.13, $.78 per person for 4 servings
If you use 1 tsp. of ground ginger and store-bought stock: $2.12, $.53 per person for 4 servings
If you use 1 tsp. of ground ginger and homemade chicken stock: $1.22, $.28 per person for 4 servings
Carrot Soup - serves 4
Adapted from www.finecooking.com
1 lb. carrots (about 5 good sized ones), peeled and cut into 3" lengths ($.60)
1 tbsp. olive oil ($.10)
1 tbsp. butter ($.09)
1/2 medium onion, diced (yield about 3/4 cup) ($.09)
1 large celery rib, diced (yield about 1/2 cup) ($.14)
1 tbsp. minced fresh ginger (about 1/2") ($1.04) OR 1 tsp. ground ginger ($.07)
2 cups chicken stock ($1.00 of store bought or FREE if homemade)
2 cups water
1 tsp. kosher salt ($.01)
1/8 tsp. ground pepper ($.02)
Heat oven to 375F. Place carrot chunks in a casserole, toss them with the olive oil and roast (turning once) until tender, blistered and lightly browned, about 1 hour.
Melt butter over medium heat in a saucepan large enough to hold the entire recipe. Add onion and cook until translucent and fragrant 2-3 minutes. Stir in celery and ginger and cook until celery softens and onions start to brown, about 4-5 minutes. Add roasted carrots, chicken stock, salt and pepper, and 2 cups water. Bring to a boil, reduce heat to medium low and cover. Cook at a lively simmer until carrots are very tender, about 45 minutes.
Turn off heat and let cool a bit. Purée in batches. If serving immediately, return it to the pot and reheat. If not, chill completely and it will keep in the refrigerator for about 5 days. The preamble to this recipe said that the soup is actually better made the day before and kept, refrigerated, overnight.
TOTAL: If you use fresh ginger and store-bought chicken stock: $3.13, $.78 per person for 4 servings
If you use 1 tsp. of ground ginger and store-bought stock: $2.12, $.53 per person for 4 servings
If you use 1 tsp. of ground ginger and homemade chicken stock: $1.22, $.28 per person for 4 servings
MY RESULTS: This wouldn't be my favourite soup but it's not bad and it's VERY nutritious. I was hoping for a little more depth of flavour and I'm not sure why it didn't have it. I used ground ginger instead of fresh to cut the cost and maybe an additional 1/4 tsp. would be a good idea. It is a better lunch dish than dinner and needs a crusty bun or cheese and crackers to go with it. I put a tiny sprinkle of parsley on it just for the picture. I did make it the day before, too, as they suggested. If you try this recipe, please let me know how it turns out! |
UPCOMING: As promised, Ham and Pineapple Dinner. This kind of reminds me of Hawaiian Pizza. We'll see if it tastes like that! Also, if you are going to be downtown on Friday, the Chilifest is at the St. Clair Centre (used to be the Cleary). Come in and try my chili and support a good cause!
Week of November 8, 2015
Ham & Pineapple Dinner - serves 4
Adapted from www.allrecipes.com
2 tbsp. butter ($.18)
2 1/2 cup cooked ham, cubed ($2.99)
2 green onions, sliced ($.20)
1 cup pineapple chunks ($1.00)
1 1/3 cup pineapple juice drained from can and topped up with water
4 tsp. cider vinegar ($.04)
2 tbsp. brown sugar ($.06)
2 tsp. prepared mustard ($.06)
2 tbsp. cornstarch ($.12)
Optional: 1/2 cup frozen green peas ($.35)
1 cup rice (long grain) ($.95)
Put rice and 2 cups of cold water in a medium saucepan over high heat. Bring to a boil, uncovered, and cook approximately 8 minutes or until the bubbles disappear from the surface of the rice. Turn off the heat, cover and let sit until you are ready to serve, but at least 5 minutes.
In the meantime, melt butter in a large skillet over medium heat. Sauté onions for about 1 minute, then add ham and pineapple chunks and heat through for about 5 minutes.
In a bowl, mix pineapple juice (supplemented with water as required to make 1 1/3 cups), vinegar, brown sugar, mustard, and cornstarch. Stir to mix well and pour over ham mixture in the skillet. Stir well and allow to heat through and thicken, 3 or 4 minutes. Serve over rice.
TOTAL: $5.95, $1.45 per person for 4 servings
Ham & Pineapple Dinner - serves 4
Adapted from www.allrecipes.com
2 tbsp. butter ($.18)
2 1/2 cup cooked ham, cubed ($2.99)
2 green onions, sliced ($.20)
1 cup pineapple chunks ($1.00)
1 1/3 cup pineapple juice drained from can and topped up with water
4 tsp. cider vinegar ($.04)
2 tbsp. brown sugar ($.06)
2 tsp. prepared mustard ($.06)
2 tbsp. cornstarch ($.12)
Optional: 1/2 cup frozen green peas ($.35)
1 cup rice (long grain) ($.95)
Put rice and 2 cups of cold water in a medium saucepan over high heat. Bring to a boil, uncovered, and cook approximately 8 minutes or until the bubbles disappear from the surface of the rice. Turn off the heat, cover and let sit until you are ready to serve, but at least 5 minutes.
In the meantime, melt butter in a large skillet over medium heat. Sauté onions for about 1 minute, then add ham and pineapple chunks and heat through for about 5 minutes.
In a bowl, mix pineapple juice (supplemented with water as required to make 1 1/3 cups), vinegar, brown sugar, mustard, and cornstarch. Stir to mix well and pour over ham mixture in the skillet. Stir well and allow to heat through and thicken, 3 or 4 minutes. Serve over rice.
TOTAL: $5.95, $1.45 per person for 4 servings
MY RESULTS: This entire dinner took about 15 minutes from start to finish. It's not going to be a 'star' meal but I'm willing to bet it would popular with kids because it's a little sweet and the ham/pineapple combo is a good one. I don't think the vinegar has to be cider vinegar; I think any vinegar would work. I would definitely include the peas, though, to lift the nutritional value of the meal. I wish the ham had been a little firmer in texture but the flavour was good. Buying the ham and canned pineapple on sale really made this an inexpensive dinner!
|
UPCOMING: The Chilifest was a success! And it was a lot of fun! I put some of my flyers on the tables to introduce more people to the website and judging by the spike in the number of visits, it worked. Welcome to those new visitors!
This week I'm going to post the recipe for the chili I made for the Chilifest (pared way down to serve 4) and one called One Pot Burrito Bowls. Lean ground beef is on sale ($2.99/lb. at M.R. Meat) and so are cans of diced tomatoes ($.99 at Metro). Sobey's has leeks on for $2.99 so I think I will make Potato Leek Soup. That might be next week's recipe but you can buy them now, they'll keep in the fridge.
This week I'm going to post the recipe for the chili I made for the Chilifest (pared way down to serve 4) and one called One Pot Burrito Bowls. Lean ground beef is on sale ($2.99/lb. at M.R. Meat) and so are cans of diced tomatoes ($.99 at Metro). Sobey's has leeks on for $2.99 so I think I will make Potato Leek Soup. That might be next week's recipe but you can buy them now, they'll keep in the fridge.
Week of November 15, 2015
One Pot Burrito Bowls - serves 6-8
Adapted from www.iheartnaptime.com
1 tbsp. olive oil ($.10)
1/2 cup red bell pepper, chopped ($.43 for 1/2 of a pepper)
1/2 cup diced onion ($.09)
1 lb. lean ground beef ($2.99 on sale)
1 15 oz. can black beans, rinsed and drained
OR 2/3 cup dry black beans, soaked overnight and boiled until tender ($.50)
1 15 oz. can corn, drained
OR 1 1/3 cup frozen corn, thawed ($1.00)
1 28 oz. can diced tomatoes ($1.00 on sale)
1 4 oz. can diced green chiles
OR 1/4 cup pickled green chiles, chopped
OR 1 jalapeño pepper, chopped ($.40)
1 cup long grain rice (any kind) ($.95)
1 tbsp. taco seasoning ($.19 - see recipe for Chicken Fajita Pasta)
1/2 tsp. chili powder ($.03)
2 cups chicken stock ($1.00 or FREE if homemade)
1 cup shredded cheddar/Monterey Jack cheese ($1.22 - 1/4 of a cheese bar @ $4.48)
Salt and pepper to taste
Optional Toppings: sour cream, green onions, avocado
In a large pan, heat the olive oil over medium heat. Sauté the onions and red pepper. Add in the ground beef and cook until browned. Stir in black beans, corn, tomatoes, green chiles, rice, taco seasoning and chili powder. Pour in chicken stock and then bring to a light boil. Cover the pan and reduce heat to low. Cook for an additional 15-20 minutes, or until the rice is all the way cooked.
When rice is done, add salt and pepper to taste. Top with your favorite toppings. It can also be served over lettuce in a salad bowl and eaten with tortilla chips.
TOTAL: $9.90, $1.65 per person for 6 servings. If you include a bag of tortilla chips @ $3.00 it increases the price to $12.90, $2.15 per person but it's a great way to get kids to eat their dinner - let them scoop it with the chips!
One Pot Burrito Bowls - serves 6-8
Adapted from www.iheartnaptime.com
1 tbsp. olive oil ($.10)
1/2 cup red bell pepper, chopped ($.43 for 1/2 of a pepper)
1/2 cup diced onion ($.09)
1 lb. lean ground beef ($2.99 on sale)
1 15 oz. can black beans, rinsed and drained
OR 2/3 cup dry black beans, soaked overnight and boiled until tender ($.50)
1 15 oz. can corn, drained
OR 1 1/3 cup frozen corn, thawed ($1.00)
1 28 oz. can diced tomatoes ($1.00 on sale)
1 4 oz. can diced green chiles
OR 1/4 cup pickled green chiles, chopped
OR 1 jalapeño pepper, chopped ($.40)
1 cup long grain rice (any kind) ($.95)
1 tbsp. taco seasoning ($.19 - see recipe for Chicken Fajita Pasta)
1/2 tsp. chili powder ($.03)
2 cups chicken stock ($1.00 or FREE if homemade)
1 cup shredded cheddar/Monterey Jack cheese ($1.22 - 1/4 of a cheese bar @ $4.48)
Salt and pepper to taste
Optional Toppings: sour cream, green onions, avocado
In a large pan, heat the olive oil over medium heat. Sauté the onions and red pepper. Add in the ground beef and cook until browned. Stir in black beans, corn, tomatoes, green chiles, rice, taco seasoning and chili powder. Pour in chicken stock and then bring to a light boil. Cover the pan and reduce heat to low. Cook for an additional 15-20 minutes, or until the rice is all the way cooked.
When rice is done, add salt and pepper to taste. Top with your favorite toppings. It can also be served over lettuce in a salad bowl and eaten with tortilla chips.
TOTAL: $9.90, $1.65 per person for 6 servings. If you include a bag of tortilla chips @ $3.00 it increases the price to $12.90, $2.15 per person but it's a great way to get kids to eat their dinner - let them scoop it with the chips!
MY RESULTS: This is a very filling, flavourful dish and the idea of letting kids eat it with their hands is probably the best way to get a good dinner into them. I really like the way the cheese melts all over the top. I made this at the Downtown Mission Food Bank today and it was well received. From start to finish it's about 40-45 minutes - great for a busy night. It will definitely feed 6 people and very possibly 8 which would bring the cost down to $1.62 per person including the chips. |
Three Bean Chili with Ground Beef and Quinoa - serves 4
1/2 - 3/4 lb. lean ground beef ($1.50 - $2.25 on sale @ $2.99/lb.)
1/4 cup quinoa, rinsed well ($.88)
1/2 cup dry red kidney beans ($.57)
1/2 cup dry white kidney beans ($.57)
1 cup navy or Great Northern white beans ($.38)
1 tbsp. olive oil ($.10)
1 small onion, diced ($.17)
1 28 oz. can diced tomatoes ($1.00 on sale)
1/4 cup chili powder ($.72)
1 tbsp. smoked paprika ($.21)
2 tbsp. ground cumin ($.21)
1 tsp. salt ($.01)
1 tsp. pepper ($.17)
Optional: 1/2 tsp. cayenne ($.02)
Soak the beans separately overnight in enough cold water to cover by an inch (with 1/4 tsp. cornstarch in each - optional). The next morning, rinse them well and put them into separate saucepans with cold water to cover by a couple of inches. Bring to a boil and simmer until the beans are tender - anywhere from half an hour to an hour, depending on age and type of bean.
In a large saucepan or skillet, sauté onion in olive oil on medium heat. When onion has begun to soften, add the ground beef and cook until browned. Add spices and tomatoes including juice, stir well. Drain and add the beans to the mix, stirring gently. MIxture should be kind of watery. Add quinoa and bring to a boil. Let simmer 35-40 minutes to cook quinoa and blend flavours. Serve with toast.
TOTAL: $6.49, $1.62 per person for 4 servings. Add toast at $.10 per slice plus butter.
1/2 - 3/4 lb. lean ground beef ($1.50 - $2.25 on sale @ $2.99/lb.)
1/4 cup quinoa, rinsed well ($.88)
1/2 cup dry red kidney beans ($.57)
1/2 cup dry white kidney beans ($.57)
1 cup navy or Great Northern white beans ($.38)
1 tbsp. olive oil ($.10)
1 small onion, diced ($.17)
1 28 oz. can diced tomatoes ($1.00 on sale)
1/4 cup chili powder ($.72)
1 tbsp. smoked paprika ($.21)
2 tbsp. ground cumin ($.21)
1 tsp. salt ($.01)
1 tsp. pepper ($.17)
Optional: 1/2 tsp. cayenne ($.02)
Soak the beans separately overnight in enough cold water to cover by an inch (with 1/4 tsp. cornstarch in each - optional). The next morning, rinse them well and put them into separate saucepans with cold water to cover by a couple of inches. Bring to a boil and simmer until the beans are tender - anywhere from half an hour to an hour, depending on age and type of bean.
In a large saucepan or skillet, sauté onion in olive oil on medium heat. When onion has begun to soften, add the ground beef and cook until browned. Add spices and tomatoes including juice, stir well. Drain and add the beans to the mix, stirring gently. MIxture should be kind of watery. Add quinoa and bring to a boil. Let simmer 35-40 minutes to cook quinoa and blend flavours. Serve with toast.
TOTAL: $6.49, $1.62 per person for 4 servings. Add toast at $.10 per slice plus butter.
MY RESULTS: This is a scaled down version of the chili I served at the Chilifest last week. Of course, I made a huge pot for that event but I'm pretty sure these proportions would work. You can use canned beans, if you wish, but it's cheaper and tastier to soak the dry beans. It just takes a little planning. Sorry, I don't have a picture.
UPCOMING: This is a little late but I'm sure you saw that Superstore had their chicken thighs/drumsticks on sale again. I bought a package of them and divided the total price by the 18 thighs that the package contained giving me a $.77 per thigh price. I made Chicken Cacciatore to post and THEN discovered I already did that recipe WAY back on page 2. I didn't have a picture to go with it then, so I've added the picture from Monday Night's dinner. I promise I'll publish two recipes next week to make up for it!
UPCOMING: Okay, I owe you two recipes this week so I'm going to try One Pan Sausage Tortellini IF the packages of cheese tortellini aren't too pricey. And the second recipe will be Garlic Brown Sugar Chicken which looks YUMMY! I picked up a package of 2 (frozen together) pork tenderloins at Zehrs last week at $2.40/lb. So, if the tortellini doesn't work out, I found a recipe for Pan Roasted Herbed Pork Tenderloin to try.
Week of November 29, 2015
One Pan Sausage and Tortellini - serves 4
Adapted from www.yellowblissroad.com
2-3 mild Italian sausages ($2.50)
1 tsp. oil ($.03)
3/4 cup grated mozzarella (less than 1/4 of a cheese bar $.84)
1/4 cup grated parmesan (optional $.43)
1 350 g package of cheese tortellini ($4.49)
3 cups spaghetti sauce ($1.25 for 28 oz can) OR 1 - 680 ml jar of pasata ($1.00) plus (1 tsp of mixed Italian spices $.06)
1/2 - 3/4 cup water
1 tsp. salt if not using the parmesan ($.01)
Heat oil in an oven-proof skillet over medium heat and spread it over the bottom of the pan. Remove the sausage meat from the casings and crumble it into the pan. Cook through until no longer pink.
Stir in spaghetti sauce or pasta and spices, and 1/2 cup water. Add tortellini and stir to make sure tortellini is covered. Add more water if necessary. Bring to a boil, turn heat to low and simmer covered for 8-10 minutes or until tortellini is tender.
Remove from heat. Sprinkle parmesan (if using) and mozzarella evenly over tortellini. Place under broiler for 2-3 minutes until cheese melts OR place lid back on the pan and let the heat from the pasta melt the cheese.
TOTAL: $8.93, $2.23 omitting parmesan and using pasata
One Pan Sausage and Tortellini - serves 4
Adapted from www.yellowblissroad.com
2-3 mild Italian sausages ($2.50)
1 tsp. oil ($.03)
3/4 cup grated mozzarella (less than 1/4 of a cheese bar $.84)
1/4 cup grated parmesan (optional $.43)
1 350 g package of cheese tortellini ($4.49)
3 cups spaghetti sauce ($1.25 for 28 oz can) OR 1 - 680 ml jar of pasata ($1.00) plus (1 tsp of mixed Italian spices $.06)
1/2 - 3/4 cup water
1 tsp. salt if not using the parmesan ($.01)
Heat oil in an oven-proof skillet over medium heat and spread it over the bottom of the pan. Remove the sausage meat from the casings and crumble it into the pan. Cook through until no longer pink.
Stir in spaghetti sauce or pasta and spices, and 1/2 cup water. Add tortellini and stir to make sure tortellini is covered. Add more water if necessary. Bring to a boil, turn heat to low and simmer covered for 8-10 minutes or until tortellini is tender.
Remove from heat. Sprinkle parmesan (if using) and mozzarella evenly over tortellini. Place under broiler for 2-3 minutes until cheese melts OR place lid back on the pan and let the heat from the pasta melt the cheese.
TOTAL: $8.93, $2.23 omitting parmesan and using pasata
MY RESULTS: This is good. It's super easy and very tasty. It priced out a little higher than I was hoping even though I omitted the parmesan. I only buy pasata (which is puréed tomatoes) when it's on sale for $1 a jar and then I will buy a couple of them. I think I would have liked a salad with this but lettuce prices are so high right now that even a wedge salad with only green onion would have added $.54 per person to the total cost of the meal. I also think this would be a meal that kids would enjoy and did I mention it's easy and FAST?
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Garlic Brown Sugar Chicken - serves 4
Adapted from www.damndelicious.net
8 chicken thighs, bone-in & skin-on ($.77 x 8 = $6.16)
Salt & Pepper
3 tbsp. butter, divided ($.27)
4 cloves garlic, minced ($.28)
1/4 cup light brown sugar, packed ($.12)
1 tbsp. honey ($.12)
1/2 tsp. oregano ($.04)
1/4 tsp. thyme ($.02)
1/4 tsp. basil ($.01)
4 small potatoes
1 cup frozen peas
Turn the oven on to 400F. Salt and pepper the thighs a little bit. Melt 2 tbsp. Butter in a large oven proof skillet over medium het. Add chicken, skin-side down and sear both sides until golden brown, about 2-3 minutes per side. Remove from pan and set aside.
Melt remaining tablespoon of butter in the skillet. Add the garlic and cook stirring constantly until fragrant, about 1 minute. Remove pan from heat. Scoop 1 tbsp. of the combined butter and chicken fat liquid and put it into a second oven-proof skillet for the potatoes. Stir in brown sugar, honey and spices until well combined. Return chicken to the pan and spoon a little of the sauce over the top of each thigh.
Peel and cut the potatoes into 1/2" cubes. Brown them slightly in the tablespoon of butter/fat that you put into the second oven-proof skillet and put them into the oven at the same time you put the chicken in.
Place into the oven and roast until cooked through (175F internal temp.) about 25 minutes. BE CAREFUL when you remove the pan - remember that the handle will be extremely hot! (see MY RESULTS, below, regarding the sauce). Serve immediately with roasted home-fries and peas.
TOTAL: $7.02, $1.75 per person for 4 servings. Including the potatoes and peas $8.22, $2.05 per person for 4 complete meals.
Adapted from www.damndelicious.net
8 chicken thighs, bone-in & skin-on ($.77 x 8 = $6.16)
Salt & Pepper
3 tbsp. butter, divided ($.27)
4 cloves garlic, minced ($.28)
1/4 cup light brown sugar, packed ($.12)
1 tbsp. honey ($.12)
1/2 tsp. oregano ($.04)
1/4 tsp. thyme ($.02)
1/4 tsp. basil ($.01)
4 small potatoes
1 cup frozen peas
Turn the oven on to 400F. Salt and pepper the thighs a little bit. Melt 2 tbsp. Butter in a large oven proof skillet over medium het. Add chicken, skin-side down and sear both sides until golden brown, about 2-3 minutes per side. Remove from pan and set aside.
Melt remaining tablespoon of butter in the skillet. Add the garlic and cook stirring constantly until fragrant, about 1 minute. Remove pan from heat. Scoop 1 tbsp. of the combined butter and chicken fat liquid and put it into a second oven-proof skillet for the potatoes. Stir in brown sugar, honey and spices until well combined. Return chicken to the pan and spoon a little of the sauce over the top of each thigh.
Peel and cut the potatoes into 1/2" cubes. Brown them slightly in the tablespoon of butter/fat that you put into the second oven-proof skillet and put them into the oven at the same time you put the chicken in.
Place into the oven and roast until cooked through (175F internal temp.) about 25 minutes. BE CAREFUL when you remove the pan - remember that the handle will be extremely hot! (see MY RESULTS, below, regarding the sauce). Serve immediately with roasted home-fries and peas.
TOTAL: $7.02, $1.75 per person for 4 servings. Including the potatoes and peas $8.22, $2.05 per person for 4 complete meals.
MY RESULTS: This chicken dish is pretty good and I will probably make it again with a couple of changes (I already made a couple of changes to the recipe above). The brown sugar I had was dark brown, not light and I think light brown sugar (or golden) would work better. The sauce that the recipe author raved about: the "amazing sweet garlic sauce" was thick and sticky. That may have been the fault of the brown sugar I used. However, the sauce was also under a thick layer of fat from the butter and the chicken. So, I drained off the fat and returned the skillet to the stove top on medium low heat, added a splash of water and stirred it until it began to thin and become saucy. I added a little more water until I got the consistency I wanted and it really was a tasty sauce. We poured it all over the chicken. As you can see in the picture, I overcooked the potatoes but they were good anyway, if a little crispy. I browned them too much on the stove top before I put them into the oven. |
Upcoming: Freshco has whole chickens on for $2.00/lb. and I found a recipe called "The Best Whole Chicken in a Crackpot". Gotta try that!
Week of December 6, 2015
The Best Whole Chicken in a Crock Pot - serves 4
From: www.100daysofrealfood.com
2 tsp. paprika ($.07)
1 tsp. salt ($.01)
1 tsp. onion powder (optional but probably about $.06))
1 thyme ($.07)
1/2 tsp. garlic powder ($.03)
1/4 tsp. cayenne ($.02)
1/4 tsp. pepper ($.05)
1 onion ($.17)
1 - 3 lb. chicken ($6.00 @ $2.00/lb.)
Combine spices. Loosely chop onion and place in the bottom of the slow cooker.
Remove any giblets from inside the chicken (there usually aren't any in a supermarket chicken), then rub the spice mixture all over. You can even put some inside the cavity and under the breast skin. Put the chicken on top of the onions, cover it and turn it on high. No need to add any liquid.
Cook for 4-5 hours (3-4 lb. chicken) (see MY RESULTS, below) or until meat is falling off the bone. Don't forget to make homemade stock with the leftover bones! (leave the bones in the slow cooker, add a carrot, celery, bay leaf, etc. and water, and let it go all night. Strain it in the morning.)
TOTAL: $6.49, $1.62 per person for 4 servings. Add mashed potatoes: 4 potatoes mashed with 1 tbsp. of butter ($.10) and slurp of milk ($.07) and 1 cup of peas ($.70) as the vegetable for a full meal at $7.96 or $1.99 per person.
The Best Whole Chicken in a Crock Pot - serves 4
From: www.100daysofrealfood.com
2 tsp. paprika ($.07)
1 tsp. salt ($.01)
1 tsp. onion powder (optional but probably about $.06))
1 thyme ($.07)
1/2 tsp. garlic powder ($.03)
1/4 tsp. cayenne ($.02)
1/4 tsp. pepper ($.05)
1 onion ($.17)
1 - 3 lb. chicken ($6.00 @ $2.00/lb.)
Combine spices. Loosely chop onion and place in the bottom of the slow cooker.
Remove any giblets from inside the chicken (there usually aren't any in a supermarket chicken), then rub the spice mixture all over. You can even put some inside the cavity and under the breast skin. Put the chicken on top of the onions, cover it and turn it on high. No need to add any liquid.
Cook for 4-5 hours (3-4 lb. chicken) (see MY RESULTS, below) or until meat is falling off the bone. Don't forget to make homemade stock with the leftover bones! (leave the bones in the slow cooker, add a carrot, celery, bay leaf, etc. and water, and let it go all night. Strain it in the morning.)
TOTAL: $6.49, $1.62 per person for 4 servings. Add mashed potatoes: 4 potatoes mashed with 1 tbsp. of butter ($.10) and slurp of milk ($.07) and 1 cup of peas ($.70) as the vegetable for a full meal at $7.96 or $1.99 per person.
MY RESULTS: This has to be the easiest chicken recipe in the world! I was a little skeptical when I saw the part about adding no liquid to the crock pot however, they did not lie - there was enough liquid in the pot when the chicken was done to make gravy! My chicken was just about 3 lb. and I let it go for 4 1/2 hours which was too long. The white meat was dry. If I make this again, I will cut the cooking time back to 3 1/2 or 4 hours. I forgot to take a picture of the chicken in the pot but you all know what a chicken looks like anyway..... so I took a picture of what was left after we had dinner. Since there were only two of us, there was enough for a second meal and I decided to make it chicken and gravy on a bun. Frankly, you could do this with the whole chicken.
Once I had removed the chicken from the stock pot, we poured the pan juices into a small saucepan. I added 1 cup of my homemade chicken stock (which is free), and thickened it with 1 tbsp. of flour mixed with 1 tbsp. of water. That gave us enough gravy for both meals. If you don't have flour, you could easily serve this as au jus (without thickening it) and it would be very nice. I didn't make stock this time because I have lots but it was interesting that the people at www.100daysofrealfood.com reminded their readers to make stock. Trust me, we all preach this because it's easy, makes great stock and it's free!!!! |
UPCOMING: I still have a pork tenderloin in the freezer from when they were on for $2.40/lb. so this week's recipe will be the Pan Roasted Herbed Pork Tenderloin I mentioned a week or so ago. I have everything I need to make it and this week is a busy one, including cooking demo at the Downtown Mission Food Bank on Wednesday. I'm going to do the Creamed Salmon with Peas from Page 4. It's easy, nutritious, and delicious!
Week of December 13, 2015
Pan-Roasted Herbed Pork Tenderloin - serves 4
Adapted from www.yellowblissroad.com
1 lb. pork tenderloin ($2.40 sale price)
1 tsp. garlic powder ($.06)
1/2 tsp. salt ($.01)
1/2 tsp. pepper ($.06)
1 tsp. onion powder ($.06)
2 tsp. ground sage (poultry seasoning) ($.16)
1 tbsp. olive oil or butter ($.10)
Trim silvery skin from pork. Mix seasonings together in a small bowl, then rub into the meat. Preheat oven to 425F.
Heat olive oil in a large oven-safe skillet. Sear tenderloin for about 2 minutes per side, then slide the skillet into the oven. Roast for 18 minutes, then remove from oven and tent with foil. Allow to rest 5-10 minutes before slicing into 1/2" thick medallions. Serve immediately.
Parmesan Potatoes: Peel 7 small potatoes ($.70) and cut into quarters. Melt 2 tbsp. butter ($.18) in the bottom of a baking dish and roll the potato pieces in it. Arrange them in a single layer in the pan and sprinkle with 1/4 cup grated parmesan ($.43). Bake at 425F for about 10 minutes before putting the pork into the oven. When you remove the pork to rest, leave the potatoes in the oven until you are ready to slice the meat. Test for doneness using the tip of a paring knife. They should be crusty on the outside and very soft inside.
TOTAL: $2.79, $.70 per person for 4 servings. Adding the Parmesan Potatoes ($1.31, $.30 per person) and one entire bag of Green Giant Lima Beans ($2.48 sale price) brings the meal to $6.58 or $1.65 per person for the complete meal.
Pan-Roasted Herbed Pork Tenderloin - serves 4
Adapted from www.yellowblissroad.com
1 lb. pork tenderloin ($2.40 sale price)
1 tsp. garlic powder ($.06)
1/2 tsp. salt ($.01)
1/2 tsp. pepper ($.06)
1 tsp. onion powder ($.06)
2 tsp. ground sage (poultry seasoning) ($.16)
1 tbsp. olive oil or butter ($.10)
Trim silvery skin from pork. Mix seasonings together in a small bowl, then rub into the meat. Preheat oven to 425F.
Heat olive oil in a large oven-safe skillet. Sear tenderloin for about 2 minutes per side, then slide the skillet into the oven. Roast for 18 minutes, then remove from oven and tent with foil. Allow to rest 5-10 minutes before slicing into 1/2" thick medallions. Serve immediately.
Parmesan Potatoes: Peel 7 small potatoes ($.70) and cut into quarters. Melt 2 tbsp. butter ($.18) in the bottom of a baking dish and roll the potato pieces in it. Arrange them in a single layer in the pan and sprinkle with 1/4 cup grated parmesan ($.43). Bake at 425F for about 10 minutes before putting the pork into the oven. When you remove the pork to rest, leave the potatoes in the oven until you are ready to slice the meat. Test for doneness using the tip of a paring knife. They should be crusty on the outside and very soft inside.
TOTAL: $2.79, $.70 per person for 4 servings. Adding the Parmesan Potatoes ($1.31, $.30 per person) and one entire bag of Green Giant Lima Beans ($2.48 sale price) brings the meal to $6.58 or $1.65 per person for the complete meal.
MY RESULTS: This is pretty good! The meat portion is super easy and quite tasty. Because the meat was seared in the pan, there were nice brown bits stuck to the bottom when I removed the meat to slice it. By adding about a 1/2 cup of water and scraping up the bits, there was a nice sauce to pour over the meat. I didn't bother to thicken it, just served it as it was and it had good flavour from the herb rub.
Parmesan Potatoes is one of my favorite potato recipes. You really have to make them. The more parmesan the better because it melts into the extra butter in the bottom of the baking dish and gets all golden and crusty. I don't know if your family likes lima beans but they made a nice change. All in all, I would definitely recommend this dinner! |
UPCOMING: This will be my last recipe for 2015. I'm going to make Italian Chicken Bake and you can use either chicken thighs or breasts. I have both in the freezer from the last sale so I will see what's there. It calls for pesto and if you don't want to make your own, you can certainly get away with buying a small jar. We'll see how this recipe turns out and how much it costs.
Christmas dinner is a pretty intimidating meal to prepare but if you check out the Thanksgiving tips on Page 8 you'll breeze through it! Let your guests each bring a side dish. They will enjoy contributing to the meal and it will save you both time and money. I hope everyone has a wonderful Christmas and has the opportunity to enjoy the holidays with family and friends!
Christmas dinner is a pretty intimidating meal to prepare but if you check out the Thanksgiving tips on Page 8 you'll breeze through it! Let your guests each bring a side dish. They will enjoy contributing to the meal and it will save you both time and money. I hope everyone has a wonderful Christmas and has the opportunity to enjoy the holidays with family and friends!
MY RESULTS: Although, the Italian Chicken Bake costed out okay, it was not very good. To fix it would have required the addition of ingredients that would have pushed the cost out of the parameters of this website. So, I didn't bother to post it. After that I was busy being Mom and Nana and now, all of a sudden, it's NYE! I hope everyone has had a wonderful Christmas and will be having a great, safe and Happy New Year. See you in 2016!