Category — Recipes

Today’s NYT article Putting Meat in its Place captured my philosophy on meat perfectly. We don’t NEED huge slabs of meat on our dinner plates every day!

In that spirit, here’s a recipe several people have requested. We only make this a couple times a month– it is NOT low fat– but everyone loves it when we do!

Affordable Hamburger Stroganoff

Serves 6

INGREDIENTS
1 (16 ounce) package egg noodles
3/4 pound lean ground beef
2 cups milk
2 T. flour
2 T. butter
1 clove garlic
1/4 cup ketchup
1/2 of an 8 oz package of cream cheese
1/2 of an 8 ounce container of sour cream
1 cup fresh sliced mushrooms, optional (or canned, if you must)

DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.

In a skillet over medium heat, brown the ground beef until no pink shows; drain and set aside. If you are using fresh mushrooms, fry for 1-2 min in same skillet that you used for the hamburger. Set aside.

Again in the same skillet, melt butter on medium high heat. Add minced garlic and cook for a minute. Then add flour. Whisk well to break up any clumps of flour. Add milk and heat till bubbly and starting to thicken.

Add cream cheese, ketchup, and sour cream. Whisk til smooth and heated through. Add hamburger and mushrooms back into skillet. Blend hamburger mixture with pasta. Salt and pepper to taste.

Once you’ve made this recipe a few times, you’ll probably be able to get the whole thing on the table in 30 minutes. It is a quick, easy and very delicious meal. We serve the mushrooms on the side, since not all our kids like mushrooms.

(Note that this recipe does not call for canned soup, which helps make the recipe more affordable. If you want to save a few calories and even more money, you can also delete the cream cheese. It is not essential, but it sure is yummy.)

Our strawberries are in full swing and we have a pretty decent patch of them== probably about 50 plants. But we’ve been eating them so quickly (and happily) that I was starting to wonder if I’d ever have enough to make jam. So this morning I made a pre-emptive strike (meaning I got there before any kids did) and picked as many as I could. Then I picked some rhubarb and by combining the two items, I was able to get 9 jars of jam. Here’s the recipe in case you are interested.

Strawberry Rhubarb Jam

Ingredients:
4 cups rhubarb, thinly sliced
2 T. lemon juice
4 cups of fresh strawberries, sliced
10 cups of sugar
2 packages of fruit pectin
1/2 t. butter (keeps jam from getting too foamy)

In large kettle combine all ingredients except sugar. Bring mixture to a full boil. Add sugar and keep stirring till sugar is fully dissolved. Return to boil and boil for one minute. Keep stirring. Remove from the burner and skim off the foam with a spoon.

Spoon the hot jam into hot pint or half-pint canning jars. I like to pour the jam into a glass 4-cup glass measuring cup first, then pour into jars, as this makes jam easier to pour into jars. Leave 1/4 inch of space at the top. Wipe jar rims clean and screw lids on firmly. Place the jars in boiling-water canner on high. When water begins to boil, set timer and boil for 5 minutes. Remove the jars from canner and cool on racks. Try not to disturb jam til it is cool. It may take several hours to set.

This should make about 12 half-pint jars.

Because I am about to fall over from exhaustion, I’m linking instead of writing tonight.
Yummy-looking green bean recipe
Adorable EASY market bags
Marian finally started a blog! You go, Girl!
To my surprise a CNN story quoting me. (Thanks to Melanie and others for the heads up!)
And for any new readers who’ve strolled over from CNN- some of my frugal recipes

Oh, and a question. I’m planning to move my blog to my own domain one of these days, and am looking for a webbie person who can do that for me. I’ll be using the installed wordpress, and would like someone able to do a few tweaks to customize my site. Any recommendations?

Here’s another of the meals that I featured on my Frugal Cooking Carnival

Beef Dumpling Stew

Serves 8

Stew
2 lbs hamburger or sausage
2 T. oil (olive or vegetable)
2 c. sliced carrots
2 c. minced onion
4 T. flour
8 c. beef broth (make this with beef bouillon if you don’t have beef broth on hand)
4 c. pureed tomatoes (or 3 c. tomato sauce and 1 c. water)
1/2 c. milk
1 c. corn
1 c. slivered cabbage
3 c. potatoes, cubed
Salt and pepper to taste

Dumplings
3 c. flour
2 T. baking powder
1-1/2 t. salt
1 T. paprika
1-1/2 c. milk
2 T. butter

Soup: Sautee hamburger or sausage in a deep heavy pot until browned. Remove from pan and pour rendered fat in a small bowl. Sautee carrots and onion in olive oil in same pot. Once the onion is translucent, mix in flour. Cook for a few minutes, then add beef broth. Scrape the pan to get any bits off the bottom of the pan. Add milk, water, tomato, cubed potatoes, cabbage, and meat. Let come to a simmer and cook for about 20-30 minutes, or until potatoes are tender.

Dumplings:
Mix flour, baking powder, paprika, and salt. Warm milk and butter in microwave. Pour the warm mixture over the flour and stir together.

Taste the soup and add salt and pepper to taste. Now spoon the dumpling mixture on top of the soup in little blobs (about 2 T. per dumpling). Cover with a lid, and let the dumplings simmer on medium-low for 7-8 minutes. Break a dumpling apart with a fork to make sure dumplings are cooked through. Serve.

Or breakfast. Or lunch.

This evening around midnight I was writing away, but getting increasingly sidetracked by hunger pangs. I kept telling myself that I just ought to go to bed, but the quiet of the night lured me to keep writing. And besides, there was that rumbling in my stomach. No wonder. Dinner had been at 5, on the way to soccer practice.

An egg, I thought. And toast?

Oops. No bread.

Pasta? But that would take so long….

I got out my trusty cast-iron skillet, dropped on a bit of butter, and thought. And peeked into the fridge.

I discovered an opened package of egg roll wrappers, and realized that one square would make a perfect single serving of pasta.

Onto the stove went a pot with an inch of water so it would boil quickly. I fried my egg, leaving it just a little yolky in the middle, then slid it onto a dessert plate. I sliced two mushrooms, and fried them too.

By then the water was boiling. My egg roll wrapper went in, just for a couple minutes. I pulled it out with a fork, draped it across my egg and topped it with mushrooms.

Now there’s a snack.

Or breakfast.

Or dinner.

I think now I’d better do some aerobic typing to make up for the calories.

Welcome to the Frugal Cooking Carnival! I hope you’re all set to share three days worth of menus, costs, pictures, and recipes. Guidelines can be found here. But even the recipes from one or two meals will be helpful, so please participate at whatever level you feel able. Before I share my own three days worth of food, I want to get Mr. Linky up so that those of you who are raring to share can get your own link posted first. Once you’ve signed in with the EXACT link to your post, you can scroll on down and see how the three days of cooking went at my house. And just a note– you have to actually CLICK on the Mr. Linky to see the links that people have posted.

(Update: Here are the actual links of the people who participated, since it seems Mr. Linkie is not showing up in some browsers)

1. Keren ($20 Menu, Shopping List, and Recipes)
2. Untraditional home
3. Linds
4. Anne (vegetarian)
5. Stephanie @ Keeper of the Home
6. daycare girl
7. Amy@Experience Imagination
8. Joanne
9. Tina
10. Carrien@She Laughs at the Days
11. Melissa Darling (A Darling Life)
12. Shana
13. Sonya
14. Another Oatmeal Idea
15. Ali BG (vegetarian)

(Lynn, diane, and Suzyq: Please resubmit your links– they didn’t show up on Mr. Linkie)

This first picture shows most of what I bought to use over the three days. A few odds and ends are missing, and there are a few things there that I didn’t end up using. But the picture gives you a pretty decent idea of what I used over those days. I will be adding recipes in the next day or two. This post has taken a ridiculous amount of time to write– I want to thank all of you who decided to join me in this effort, because it really has been a lot of work.

Breakfast on day one was migas, toast, orange juice and coffee. I used 18 eggs, but since I found eggs for $1.50 a dozen, it wasn’t too expensive. I only give the kids coffee once a week or so, in tiny Ethiopian cups, and when I do, they really enjoy the treat. The whole meal with juice and toast cost about $6.50, which came out to about $0.65/person. This is a favorite breakfast at our house.

Tuesday for lunch we had a nice vegetable beef stew with dumplings. The stew was very hearty– I could have used a bit more liquid, I think. It contained hamburger, carrots, potatoes, cabbage, onions, and canned tomatoes. The thing the kids liked best was the big dumplings on top.Next time I’ll make more stew, since the stew ran out while there were still plenty of dumplings. I served this with orange halves and a slice of banana bread for dessert. This meal came out to about $6.00 or $0.55 per person.

Tuesday’s dinner was another favorite. West African Peanut Chicken is a dish that we discovered a year or so ago, and now make a couple times a month. I used the meat from 3 chicken breasts that I’d bought for $0.98/lb, so this also was a fairly affordable dish. I made the sauce with plenty of homegrown pureed tomato and pureed onion (the kids like onions just fine when I puree them) and served it over rice with fresh broccoli and orange slices. Total cost for the meal was $6.25, which came to about $0.57/person.

Wednesday’s breakfast was as easy as you can get– cereal, milk, juice and fruit. I generally don’t pay more than $1.50 a box for cereal, but Albertsons had a great deal a few weeks ago. A sale combined with ‘preferred customer rewards’, store coupons and manufacturers coupons brought the cereal down to $0.60 a box. I bought 10 boxes. With half a gallon of milk, half a gallon of juice, and a couple pounds of bananas, the total cost of the breakfast was about $4.60, which is about $0.42/person.

This lunch was particularly yummy: fried rice, egg rolls, apples, and peanut butter cookies for dessert. I made the fried rice using leftover rice from yesterday’s dinner and leftover migas from yesterday’s breakfast. I also added a bit of chopped-up pepperoni, onion, garlic and carrot. I fried it all in a few tablespoons of sesame/canola oil. Near the end of cooking, I added about 1/4 cup of soy sauce. The egg rolls were filled with cabbage, grated carrot, fresh ginger, minced onion and garlic, then fried in oil– ya know, you can’t beat deep fried food for taste! With that fat content it was a good thing the meal was practically vegetarian! We rounded out the meal with apple slices and homemade peanut butter cookies for dessert. Total estimated cost for this meal was $7.50, or about $0.68/person.

Wednesday’s dinner was an old standby at our house: beef stroganoff. Usually I make it with egg noodles, but tonight I just had macaroni and that was fine. I served it with mushrooms on the side since many of the kids aren’t thrilled with mushrooms. For side dishes we did some frozen corn from last year’s garden, fresh broccoli with salad dressing, and a cookie for dessert. (Cookies don’t last long at our house!) This meal cost about $7.50, which was about $0.68/person.

Thursday morning’s breakfast idea came from some friends of ours. Oatmeal is the ultimate in affordable breakfasts, but it can be a little dull taste-wise. Unless you top it with ice cream, that is. Even kids who aren’t in love with oatmeal will eat it happily if you top it with a scoop of strawberry ripple ice cream. One other tip: we cook our oatmeal in our rice cooker, which totally avoids the ol’ boil-over problem we always used to have with oatmeal. It requires absolutely no watching, which is a plus on busy mornings. Just pop in your regular amount of oats along with twice that amount of water, turn the cooker on, and walk away. The rice cooker turns off automatically, and keeps it warm til you get to the table. We served this breakfast with a link of sausage, toast, and orange juice, for a cost of about $6.00 altogether, or $0.55/person.

Our third lunch was another easy meal: leftovers from previous days. At least once a week we have a leftovers meal at our house, which consists of pulling everything from the last few days out of the fridge and letting kids go through picking what they want then microwaving it. This time around we have leftover peanut chicken, dumplings from the beef stew, and fried rice. Since I already added the costs of those items into the previous meals, the only ‘new’ costs were for the oranges and carrot sticks we served on the side, which cost about $1.25.

Our final meal for the three days was chicken enchilada casserole. While I was making one casserole, I went ahead and doubled the amounts so I could have another casserole to stick in the freezer for a different day. Along with the enchiladas, we had a green salad made with swiss chard from my husband’s greenhouse, and the last bit of cabbage. The younger kids turned their noses up at the chard– it does have a slightly sharp taste– but I really liked it, and so did most of the bigger kids. The enchiladas turned out great and were met with rave reviews. I’m really glad I made two! For dessert we had more cookies– I’m afraid this batch is almost gone. The total on this meal was a little higher than some: meat AND cheese, you know! It was around $11.50 for everything, which comes out to about $1.05/person, and we even had some leftovers for my husband to pack next time he goes to work.

The grand total, for 9 meals for 11 people? $57.10. That’s 99 meals for about 58 cents a meal.

I am so glad I’m done with this post. I am now going to bed as my hubby is literally tugging me by the hand. I’ll be back with more recipes tomorrow, people! So come back, OK? Welcome to the people visiting after seeing the mention here and then on CNN this morning. If you look in my sidebar under ‘Techie Stuff’ you’ll see several different ways to subscribe to this blog. I hope you’ll all be back and please feel free to leave a comment!

This is my tweak on a recipe from the Congo Cookbook. According to their recipe, homemade peanut butter is often used. If you’d like to do it that way, you can grind your own at the grocery store, or whirl some roasted peanuts in your food processor if you happen to have them. But most of the time I make it with regular peanut butter and think it turns out fine.

West African Peanut Chicken

Ingredients

1/2 cup peanut oil (or any cooking oil)
4 chicken breasts, cut into bite-sized pieces (or equivalent dark meat)
3-4 onions, minced or pureed in food processor
2 cloves of garlic, minced
4 cups pureed tomatoes (or 3 c. tomato sauce and 1 c. water)
1/2 cup peanut butter
1 cup water
cayenne pepper or red pepper, black pepper, salt

Directions

Heat oil in a deep pot or very large heavy skillet. Add the chicken and fry on both sides until it is nicely browned. If your pan isn’t quite as wide as mine, you might do better frying half the chicken at a time, to keep the pieces separate and to let them get nicely brown. Remove the chicken and set aside.

Fry the onions and garlic in the same pot. When onion is soft and starting to brown, stir in tomatoes and water. Reduce heat and simmer for a few minutes. Return chicken to pot. Stir in peanut butter. it will look clumpy for a minute but will mix in nicely once it heats up. Add red pepper, salt, and pepper to taste. Simmer on low heat for 10-15 minutes.

Serve with rice.

This dish isn’t especially good looking, but it is great tasting. My husband and teenaged boys especially like it.

( This is just one recipe in my Frugal Cookin’ Carnival
Click on the above link to see what else I cooked during my three days.)

Chicken Enchiladas

This recipe is a favorite at our house. It is sooooo easy to make a second one to freeze while you are at it that I went ahead and listed amounts for two 9×12 casseroles. This freezes beautifully and is also great as leftovers. Even if your family will only eat half a 9×12 dish at a meal, remember that you can serve it again in a day or two.

4 lbs boneless chicken
2 T. vegetable oil
4 cloves garlic
3 cups corn
1 minced onion
4 c. pureed tomato
2 packets of taco seasoning
20 flour tortillas
5 cups grated cheddar

Directions
Start by chopping 4 lbs of chicken. I used boneless thighs that cost $1.19/lb. Cook that in a large skillet on medium high with a couple tablespoons of vegetable oil. Don’t stir the meat until it gets a nice lovely brown color on one side. Then stir and cook the rest of the way. Once the meat is mostly cooked, add 4 cloves of garlic, 3 cups of corn, and one minced onion. Continue to cook a few minutes til onions are soft.

Now you are going to need about 4 cups of pureed tomato. You can puree fresh whole tomatoes in the blender, or if you’d rather just use regular tomato sauce, you’ll need about 3 cups of tomato sauce mixed with a cup of water. Once you’ve done that, pour 1/2 cup of sauce into each of two casserole pans and spread it around to coat the whole bottom of each pan. At that point you should still have three cups of sauce remaining.

Dump the rest of the tomatoes into your skillet full of cooking chicken (I told you that skillet needed to be large, right? Add 2 packets of taco seasoning and let it simmer for a few minutes.

While that mixture simmers, put a double layer of flour tortilla into the bottom of each of your casserole pans. Tear the tortillas as needed to make them fully cover the bottom of each pan. Once your chicken has simmered for a few minutes, layer 1/4 of the mixture into each of the two casserole dishes. Sprinkle each dish with about a cup of grated cheddar cheese, then put on another layer of flour tortillas. (20 tortillas should be plenty for two casserole dishes.) Divide the remaining chicken mix between the two dishes, and top each dish with 1 or 1-1/2 more cups of cheese.

You’ve just made two meals and spent probably only five extra minutes for that second meal. Cover one casserole tightly with foil and freeze for up to 6 months. Cook the other casserole at 375 degrees for 30 minutes or until casserole is bubbly and the cheese on top is nicely browned. Let sit 10 minutes before serving. Serve with sour cream and more salsa if you wish.

Yours too?? Then take time TODAY to go sign up for a free sample of Fiber One cereal because this giveaway ends tomorrow. And if you think you don’t love bran cereal, try making these yummy muffins with the cereal! My mom made these all the time when we were kids. They are called 6 week muffins, because you can leave the batter in the fridge for several weeks, and just bake a few at a time (or a lot at a time) as you need them.

6-Week Bran Muffin Mix
Ingredients
6 c. bran cereal
2 c. boiling water
1 c. melted shortening or vegetable oil
3 c. sugar
4 eggs, beaten
1 qt. buttermilk
5 c. flour
5 t. baking soda
5 t. salt

Directions
Pour boiling water over two cups bran and let set till water is absorbed. Stir in shortening. Combine remaining cereal, sugar, eggs and buttermilk; set aside. Sift together flour, baking soda and salt. In a large bowl combine all mixtures. Store batter in refrigerator for up to six weeks.

To make muffins; fill greased or paper lined muffin tins 3/4 full. Bake at 400° for 20 minutes. You can add raisins just before you bake them if you like, as well as a sprinkle of sugar over the top of each muffin to coax suspicious kids to take the first bite. (Once they taste ‘em, they’ll probably love them!)

It is pumpkin central at our house these days. I have been making muffins and pie and sauteed pumpkin, and everything else I can think of. Just in case any of you also have such issues, I thought I’d share my recipes for Pumpkin Pie from Scratch and Ethiopian Pumpkin Sautee (you can substitute paprika and/or ground red pepper for the Ethiopian berbere if you like.) Happy cooking!