The Penny Gourmet|
[Most Recent Entries]
Below are the 16 most recent journal entries recorded in
|Tuesday, September 14th, 2010|
Quick and easy Pho
soup broth choose whatever will compliment your choice of meat (I used 2 cans of chicken stock)
rice stick noodles (rice vermicelli, pho noodles)
meat You can use any type of meat I used chicken
1 star anise
thin sliced young ginger (a medium to smallish nub) Make sure its “new” ginger as its not fibrous and is much easier to slice I use a microplane grater that does thin slices.
thin sliced shallot (I used 2)
thin sliced garlic (I used the rest of the garlic we had, maybe 3 small sections I could have used more)
minced green onion
thin sliced carrot or julienned carrot
siracha sauce (HOT stuff)
The original recipe didn’t really give amounts, so I think the porportions will work well. Even the kids ate it.
What I did:
I took 2 cans of broth and about 4 cups of water and tossed them in the pot. I turned up the heat to get the broth to boil. While waiting for the broth to boil, I sliced thin some ginger, some shallot, and garlic. I tossed that in along with the star anise. Once the broth was up to a boil, I tossed in the meat and let it cook.
While I was waiting for the broth to come up, I put on the kettle to boil. I put the rice sticks in a bowl and then added the hot water to let the noodles steep. I drained them once the broth was ready. Fish out the star anise. The steeping of the rice noodles took about 15 or so minutes.
Once those bits are ready, Get a bowl and put in whatever garnishes you want to have. Put in some noodles and ladle the broth and make sure you get some meat. You might want to steam the pea pods a bit if you don't like them crunchy.
You can add any accompaniments you want, a lot of this is suggestions.
|Wednesday, March 1st, 2006|
Anything I can make for dinner now starting with individual frozen chicken breasts? That I can cook from frozen? Anything?
cross posted ummm everywhere
|Thursday, November 10th, 2005|
I have a Borders 30% off coupon for a cookbook and was wondering, does anyone have any cookbook suggestions they swear by?
x-posted to a couple different cooking communities
|Wednesday, October 12th, 2005|
|Saturday, October 1st, 2005|
Spaghetti Squash With Garlic And Oil
Makes: 6 servings at 94¢ each. Prep: 10 minutes. Bake: squash at 350° for 1 hour. Cook: 1 minute.
1 spaghetti squash (2 1/2 to 3 pounds), halved and seeded
1/2 cup water
Garlic and Oil:
1/2 cup olive oil
6 cloves garlic, chopped
1/4 teaspoon red-pepper flakes
1/3 cup water
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon black pepper
1/3 cup grated Parmesan cheese
1. Squash: Heat oven to 350°. Place squash halves, cut side down, in small roasting pan. Add water. Cover pan with foil.
2. Bake in 350° oven 50 to 60 minutes or until squash is fork-tender.
3. Garlic and Oil: In small saucepan, heat oil over medium heat. Add garlic and pepper flakes; cook 1 minute or until garlic just starts to color; do not let garlic burn. Add water, salt and pepper. Bring to a boil.
4. Using fork, shred squash into strands. Place strands in large bowl. Add garlic mixture; toss. Sprinkle with Parmesan cheese.
Nutritional Value Per Serving: 224 calories, 20 g fat (4 g saturated), 3 g protein, 10 g carbohydrates, 2 g fiber, 418 mg sodium, 4 mg cholester
|Sunday, January 16th, 2005|
|Saturday, October 16th, 2004|
Maybe it's the drugs, maybe it's the phase of the moon, I dunno, but for the last week or so I've had this urge to make chili.
I haven't ever made chili before. Seen it done, been a prep cook for same, enjoyed the results, got engaged over a batch even, but never made it myself.
As is sometimes the case when there are just too many recipes out there and all of them with some value, I decided the hell with following any of them and have thrown the following in a pot.
-a little over a pound of lean stew meat, liberally sprinkled with garlic salt I prefer my dead cow in chunks over ground
-a heaping tsp of minced garlic that I sautee'd with .5 tsp butter, .5 tsp red chili flakes and three shakes of the bottle of celery seed
-12 ounces of beer
-a bay leaf
I let the above marinate together for an hour, then added:
-one large onion (about a cup and a half chopped)
-one tomatillo (about 1/3 cup chopped)I'd never cooked with one before, so why not?
two 15 oz cans of black beansmy legume of choice
two tsp vinegar to bring out the flavor in the above legume
two 14.5 oz cans of diced tomatoes with green chiles
one Tblsp chili powder
two Tblsp Liquid Smoke
one tsp cumin
one tsp paprika
I haven't tasted it yet, I'm sure some spicing will have to be adjusted, but it smells yummy. I'll let you know around midnight, when I have a bit as a light snack with a hot buttered tortilla and some queso blanco fresco. (Sav-a-Lot didn't have anything that resembled French bread, but I won't complain as most of the ingredients came to around $10)the preceding entry has been posted in the following journals: ororo, food_porn, & penny_gourmet
|Wednesday, August 11th, 2004|
|Friday, April 16th, 2004|
We return to the annals of frugality for cobbler today.
Now, this dessert can be prepared for a total cost of about sixty-five cents if you have been as the ant and not as the grasshopper. If you don't remember your Aesop...( click here.Collapse )
I used here marionberries mixed with the common Himalayan blackberry--if you use all Himalayans, pick some of them a bit green to supply the acid needed in some recipes. Ten cents for an egg, fifty cents for the nine-ounce white cake mix, five cents' worth of white sugar to sweeten the berries. As mentioned, prudence will ensure you fruit at little to no cost.
Stew the frozen or fresh berries with enough sugar to sweeten them to your taste. When they are stewed, put them into a 9x13 baking dish. Mix the cake mix as the package tells you to and drizzle the batter over the fruit. Bake at the temperature directed on the package until done--probably a little less than the time given.
This makes a delicious cobbler, very effective when served warm.
(crossposted to poor_people Current Mood: satisfied
|Thursday, April 15th, 2004|
When Mueslix first came out (sorry I can't get the umlaut in there) I loved it. Unfortunately, it was too expensive to buy on a regular basis.
Most cold cereals are--they cost three or four dollars for a huge box that holds less than a pound. When you count up the fact that an adult will eat two or three generous bowls for breakfast (face it, who has time for the "suggested breakfast" on the side of the box?), it's even more expensive than it appears.
I have found this recipe satisfying as a cold cereal without breaking the bank. (I adapted it from a recipe for Granny's Granola given by Peg Bracken.)
4 cups rolled oats
1 cup finely chopped nuts
1/2 cup shredded coconut
1/2 cup sunflower seeds
3/4 teaspoon salt
3/4 teaspoon cinnamon
Mix all together, then add
1/3 cup vegetable oil
1/2 cup honey
1 teaspoon vanilla
and knead it together. (I tried stirring with a spoon. Doesn't work; you have to use your hands.) Once it's well-combined, spread it out on a couple of cookie sheets lined with parchment or foil and bake it at 325 Fahrenheit for 25 minutes or so. Stir it every seven or eight minutes, keeping an eye on it during the last five minutes or so--when it starts to brown, it browns
. Pour it into a big bowl and stir in
1 cup raisins, chopped dates or other dried fruit
Let it cool and stir again; store airtight. Current Mood: accomplished
|Saturday, April 10th, 2004|
Today's recipe is what was called Mock Reuben Casserole
on the box I got it from. It's been heavily modified, though, since the original was some-assembly-required cooking.
Take eight or ten medium-sized potatoes, peel and quarter them. Boil in salted water until done and mash as you would normally mash potatoes--i.e., with butter, milk, salt and pepper.
Mix the mashed potatoes with about 1/3 cup or so of Thousand Island dressing and a large pinch of rinsed-and-drained sauerkraut. Spread half of it in the bottom of a lightly oiled 9x13 pan.
Cover the potatoes evenly with sliced kielbasa and cover the kielbasa further with a scattering of sauerkraut. Top the sauerkraut with a good layer of sliced white cheese (preferably mild Swiss, but Monterey Jack or Muenster will do as well).
Spread the remaining potato mixture over the cheese layer and sprinkle with paprika. Bake at 350 until hot and bubbly.
Serve with fruit or a light vegetable.
Makes 4-6 servings, depending upon how Teutonic the appetites of those present are. Current Mood: content
I have a package of pinto beans I don't know what to do with as I have never used them before.
|Wednesday, March 31st, 2004|
Fabulous idea for a community!
I've joined too! I'll share my vegetable stew recipe just because I'm making it right now. The idea for this came from a Moosewood Low-fat book, but I've changed it a bit to make it less 'tangy'. All amounts are to taste.
saute 2 cups chopped onions & chopped garlic to taste in olive oil. Cook until onion is clear.
4 cups potato pieces
1 can chopped tomatoes, or 4 cups fresh chopped tomato
fresh black pepper
1 cup fresh green beans - chopped
dashes to taste of cumin, corriander, thyme, tarragon, celery salt, parsley
a couple of carrots
a can of whichever stock/broth you want
Cook on medium until potatoes are done.
2 green onions, sliced
1 cup zucchini
1/2 green pepper
1 cup corn
2 cups packed spinich leaves
Cook until you are happy with it.
Mix in cheese to your liking - feta for greek theme, etc.
Serve with rice, pasta or crusty bread.
Low fat and cheap. Current Mood: content
is, most of the time, too damn expensive to buy, and even with the little bottles, I get tired of it, so . . .Basic vinegaretteI apologize in advance for not having proportions. I learned this recipe by watching my dad, and then going by taste.
oil of your choice
vinegar of your choice in nearly equal proportions. A little more oil than vinegar.
Stir until it's a swirling vortex. Pour over salad. Current Mood: pleased
splendid new community!
Thanks for starting this up - saw a quiz-meme recently where one of the questions was "how often do you cook from raw ingredients" and the most frequent multiple choice was "two times a week or more" -- I didn't bother to finish that quizlet.
Cooking from basic ingredients is gobs cheaper than buying pre-packaged stuffe, and usually as quick on nights when everybody's busy and hungry Now!
I look forward to seeing how this community develops.
And here we go, a community dedicated to gourmet cooking with limited funds. So I'll start off with
Eleri's Cooking on the Cheap Tips
1. Find a Grocery Outlet. These are like the second hand stores of the food world. When a company test markets a product, or has a seasonal design, or changes packaging, they get pulled off of regular grocery store shelves. Often, they'll end up here. You'll be amazed at what you can get on the cheap (I got a pint of Godiva Hazlenut Icecream once for $1.25) I used to be able to fill two carts (for a family of 6) for under $200
2. Ground turkey. Cheap, low-fat, takes seasonings well. Use it on its own, or mix halfnhalf with ground hamburger.
3. Speaking of ground hamburger, spend extra to buy low-fat versions (less than 15% fat.), you get more milage per pound. Meat is one of those areas that I will spend a bit more by going to a local butcher. I know the meat is fresh and it's less likely to be full of the chemicals that commercially processed meat is.
4. Find someplace that sells bulk foods (bulk as in 'loose in bins', not 'in large packages' like Costco. Costco is nice if you know you need a large amount of something.) 2lbs of bulk crutons are around $2.50, where a box of crutons for the same price may only be 12-16oz. Spices are great to but bulk, especially if it's something unusual for a recipe. Why buy an entire jar of curry powder, when you only need a tablespoon now, and you won't use it again for months and months? Spices you use alot are usually cheaper this way, too.
5. Never Underestimate the Power of Commercial Condiments. Hitting the local Taco Bell? Arbys? Grab a few handfulls extra sauce. Chinese takeout tonight? Toss a few extra soy sauces and Chinese mustards into your bag. They're great to have around when you really need to season something.
6. Freezer meals. If you know several people on a budget, consider sharing once-a-month bulk cooking. Frozen Assets
is the best book on the subject. Basically, you buy all the ingredients at once, spend a weekend cooking, and then divide the results into individual meals to store in the freezer.