While looking for a friend's of a friend blog posts about D&D, I came across Bobby Flay's Burger Palace. In the same day, a Khymos post sent me on a link journey to a comment in the Ideas in Food blog, and I started Jonesing for a good burger. I ended up making two too-big burgers for $4. $2 each for juicy heaven.
12 oz 80/20 ground beef - 800 calories - $2.40
2 potato buns - 180 calories - $0.33 or $0.50 (from a package of 12)
2 strips of store brand bacon - 80 calories - ~$0.42
1 tablespoon of butter - 100 calories - $0.09
2 oz colby jack cheese - 200 calories - $0.50 (because we didn't have goat cheese!)
2 spare slices of onion
2 teaspoons of Worcestershire sauce
2 tablespoons of flour
a square foot of plastic wrap
I chopped the onion and bacon into small pieces, then browned them in a little steel skillet with a little fat from some other bacon. Then I mixed the bacon and onion into the beef with the Worcestershire sauce (maybe put the butter in there too, next time), packed the beef into a "log" (it was only 2" thick) and wrapped it in the plastic, then put it in the fridge to rest for an hour. I took out the log, cut it in half to make the two patties. I floured the patties, then fried them in the butter while lightly toasting the buns. I put the cheese on the patties after flipping them.
That's it. We did not put anything else on these succulent burgers. These blew away every other fancy burger I've had, so juicy and delicious. One of my regular complaints about burgers at restaurants (I'm not talking about the awful trash at fast food joints) is that the buns are too big. I don't want an enormous roll engulfing my burger and making it hard to fit in my mouth, giving me a lot of flour taste over the beef and fat. The small, generic, potato buns from any supermarket are the perfect meat-holders for me.
Our only lament was that we had no goat cheese. A little chevre from Trader Joe's would have topped this off nicely. Actually, we also decided that 4 ounces is the right size for a burger. The 6 oz burgers were delicious, but unnecessarily large.
So, each burger I made had about 650-700 calories and cost $2, but I would happily use a third less meat and swap the Colby Jack for some chevre ($0.50/oz), shaving off over a hundred calories and about $0.25 per burger.
Showing posts with label Recipe. Show all posts
Showing posts with label Recipe. Show all posts
2011-04-22
2011-04-17
Quiche
I made a quiche for the first time, with no crust, and it worked out really well. It was easy and tasty. Eggs are all on sale for Easter, and I had some spinach on its way out.
5 eggs - 350 calories - $0.50
1.5 cups milk - 120 calories - $0.56 (I got organic milk)
8 oz pepperjack cheese - 720 calories - $2
.5 cup flour - 200 calories - $0.10 ish
1 onion - 50 calories - $0.30 ish
9 oz baby spinach - 50 calories - $1 (on sale)
1 tsp bacon fat - 30 calories - free
Chop the onion and caramelize it in a skillet with bacon fat. Set the onion aside, chop the spinach, and wilt it in the skillet. Chop the cheese. Mix everything together in a casserole dish. Bake at 375 F for 50 minutes. Check on it, and take it out when the top is browning. It may be worthwhile to put aluminum foil around the edges so the crust forms evenly.
As I made it, it cost about $4.50 and had around 1500 calories. Many people would also add a half pound of bacon or some diced ham, which adds around $2 and 500 calories. I got nine portions out of this, 160 calorie blocks for $0.50 each.
5 eggs - 350 calories - $0.50
1.5 cups milk - 120 calories - $0.56 (I got organic milk)
8 oz pepperjack cheese - 720 calories - $2
.5 cup flour - 200 calories - $0.10 ish
1 onion - 50 calories - $0.30 ish
9 oz baby spinach - 50 calories - $1 (on sale)
1 tsp bacon fat - 30 calories - free
Chop the onion and caramelize it in a skillet with bacon fat. Set the onion aside, chop the spinach, and wilt it in the skillet. Chop the cheese. Mix everything together in a casserole dish. Bake at 375 F for 50 minutes. Check on it, and take it out when the top is browning. It may be worthwhile to put aluminum foil around the edges so the crust forms evenly.
As I made it, it cost about $4.50 and had around 1500 calories. Many people would also add a half pound of bacon or some diced ham, which adds around $2 and 500 calories. I got nine portions out of this, 160 calorie blocks for $0.50 each.
2011-03-26
A Simple Dinner with Pork
After an entire week of eating bean and vegetable soup (not complaining!), I went for a change and grabbed a couple pork center loin chops. I've been happy eating less meat, and I made sure to buy the smallest package of two, which cost $2.09. They were about a half inch thick and a third of a pound each. Instead of making my awesome pineapple pork stir-fry, I went an easier and less labor-intensive route.
I put a cup of brown rice and a crushed dried chili pepper into two cups of boiling water in a 1 qt pot, then set to simmer for 45 minutes. This is generally about six modest portions of rice.
Then, I heavily sauted a sliced medium onion in my steel frying pan. I didn't fully caramelize it, but it was more brown than yellow. When it was done, I put the onion on a plate and set it aside.
I patted the pork chops dry with a paper towel, then put them in the hot pan for a few minutes to brown. I sprinkled rosemary on the tops, then flipped them over, sprinkled with pepper, put a cover on and turned the heat down to low.
Then I made salads from bagged mix, baby spinach, walnuts, habanero cheddar cheese, button mushrooms, and dried cranberries, topped with a little light ranch. All together the salads cost a little less than $1 each, and we'll eat them daily while we have the components. The greens and mushrooms were on sale this week, and I've always got walnuts and cheese.
When the chops were done cooking, I plated them, then poured a half cup of Chardonnay (about 1/40 of a $15 box of Almaden) into the skillet to deglaze it. I turned the heat back up a bit and reduced the sauce down to about two tablespoons, then poured it over the pork chops.
The chops were juicy and delicious! The rice and onions were a good accompaniment for the pork, and the salads rounded out the meal. This was a great dinner for two for $5. Each person's meal cost $2.50 and had about 600 calories. If the rice is made earlier, this meal takes a half hour to make.
I put a cup of brown rice and a crushed dried chili pepper into two cups of boiling water in a 1 qt pot, then set to simmer for 45 minutes. This is generally about six modest portions of rice.
Then, I heavily sauted a sliced medium onion in my steel frying pan. I didn't fully caramelize it, but it was more brown than yellow. When it was done, I put the onion on a plate and set it aside.
I patted the pork chops dry with a paper towel, then put them in the hot pan for a few minutes to brown. I sprinkled rosemary on the tops, then flipped them over, sprinkled with pepper, put a cover on and turned the heat down to low.
Then I made salads from bagged mix, baby spinach, walnuts, habanero cheddar cheese, button mushrooms, and dried cranberries, topped with a little light ranch. All together the salads cost a little less than $1 each, and we'll eat them daily while we have the components. The greens and mushrooms were on sale this week, and I've always got walnuts and cheese.
When the chops were done cooking, I plated them, then poured a half cup of Chardonnay (about 1/40 of a $15 box of Almaden) into the skillet to deglaze it. I turned the heat back up a bit and reduced the sauce down to about two tablespoons, then poured it over the pork chops.
The chops were juicy and delicious! The rice and onions were a good accompaniment for the pork, and the salads rounded out the meal. This was a great dinner for two for $5. Each person's meal cost $2.50 and had about 600 calories. If the rice is made earlier, this meal takes a half hour to make.
2011-01-27
Cabbage Pockets
I loved when my mom made cabbage pockets for us when I was a kid. I think they have an original German name. This is nice comfort food when eaten hot, and serves as a convenient food when carried around cold.
Prepare the dough first ($1-2 depending on the type of flour, if you use milk, and how much you pay for yeast):
1 cup water
1 cup whey (or milk or water)
2 Tbsp butter
1.5 tsp salt
1 Tbsp sugar or honey
2.25 tsp active dry yeast (1 packet)
5.5 cups flour
Proof the yeast in 100-110 degree F water. Mix all the ingredients together, and kneed the dough, then roll into a ball and leave in a lightly oiled covered bowl to rise until doubled. If you only use whole wheat flour, you will have to add more liquid. Liquid needs vary by humidity and flour density also, so you'll really have to get a feel for proper dough consistency to figure out how much to add.
Filling ($6-7):
1 lb lean ground beef
1/2 head of cabbage
2 medium/large onions
5 garlic cloves
1 Tbsp oil
oregano, whatever seasoning you like
Start preparing the filling when the dough finishes rising. In a big skillet or saute pan, saute the onion and garlic in oil. When the onions are translucent, add the cabbage and spices and stir. Punch down the dough and divide into 24 equal parts. Roll each part into a ball and let rest. Cook the beef in a separate skillet, drain, and add to the cabbage. Roll each dough ball into a flat circle about a quarter inch thick, put about 2 Tbsp of cabbage mix in the center, and pinch the edges together over the filling so that the dough completely encompasses the filling in a ball. Bake these, seam-side down, for 20 minutes at 400 F.
Next time I make these, I intend to add diced jalepeno. This should make 24 cabbage pockets pretty easily for $7-9. Each pocket is about 150 calories, and three make a decent meal for about $1, though bread-heavy.
Prepare the dough first ($1-2 depending on the type of flour, if you use milk, and how much you pay for yeast):
1 cup water
1 cup whey (or milk or water)
2 Tbsp butter
1.5 tsp salt
1 Tbsp sugar or honey
2.25 tsp active dry yeast (1 packet)
5.5 cups flour
Proof the yeast in 100-110 degree F water. Mix all the ingredients together, and kneed the dough, then roll into a ball and leave in a lightly oiled covered bowl to rise until doubled. If you only use whole wheat flour, you will have to add more liquid. Liquid needs vary by humidity and flour density also, so you'll really have to get a feel for proper dough consistency to figure out how much to add.
Filling ($6-7):
1 lb lean ground beef
1/2 head of cabbage
2 medium/large onions
5 garlic cloves
1 Tbsp oil
oregano, whatever seasoning you like
Start preparing the filling when the dough finishes rising. In a big skillet or saute pan, saute the onion and garlic in oil. When the onions are translucent, add the cabbage and spices and stir. Punch down the dough and divide into 24 equal parts. Roll each part into a ball and let rest. Cook the beef in a separate skillet, drain, and add to the cabbage. Roll each dough ball into a flat circle about a quarter inch thick, put about 2 Tbsp of cabbage mix in the center, and pinch the edges together over the filling so that the dough completely encompasses the filling in a ball. Bake these, seam-side down, for 20 minutes at 400 F.
Next time I make these, I intend to add diced jalepeno. This should make 24 cabbage pockets pretty easily for $7-9. Each pocket is about 150 calories, and three make a decent meal for about $1, though bread-heavy.
2010-11-04
Fettuccine with Gorgonzola Sauce and Scallops
I went a little fancy last night, but still without breaking the bank. I made some fettuccine while making other pasta, and Trader Joe's continues to be a good source for Gorgonzola at $5.79/lb. The local supermarket had sea scallops for $8/lb, which is a special treat for me, and asparagus for $2/lb. I won't pay for heavy cream, and I turned all my milk into yogurt, so I used yogurt in the sauce and it worked just fine.
Whole Wheat Fettuccine:
1 cup flour, 1 egg, 2 Tbsp milk
$0.50, 500 calories
Gorgonzola Sauce:
1/3 lb Gorgonzola cheese - $2 - 500 calories
2 Tbsp butter - $0.19 - 200 calories
1 Tbsp minced garlic
2 Tbsp flour - $0.02 - 50 calories
1 cup plain yogurt - $0.37 (organic, homemade) - 80 calories
splash of lemon juice
splash of sake (or whatever white wine is lying around, optional)
Scallops:
8 sea scallops, 1/2 lb - $4 - 200 calories
1 Tbsp butter - $0.10 - 100 calories (not all consumed)
pepper
Asparagus:
1/2 lb asparagus - $1 - 30 calories
1 Tbsp olive oil - $0.05 - 100 calories (not all consumed)
pepper
Read all this first. You'll be juggling around the stove. Start cooking the pasta, frying the asparagus in oil with pepper in a skillet, and frying the garlic in butter in a small pot. When the garlic is browned, whisk in the flour to make a garlicky roux. When the roux is foamy, whisk in the yogurt (cream, milk, whatever) and bring to a simmer.
Remember to drain the noodles when they're done, and set aside. Also set aside the asparagus when it is done. Toss a tablespoon of butter on the skillet when the asparagus is off, turn up the heat, and sear the scallops for about 2 minutes on each side. Crumble up the Gorgonzola and whisk it into the sauce until it melts. The scallops will have slightly crisp golden ends, and be so tender in the middle. I used Alton Brown's method, but I may go for longer time at a lower heat in the future. Do not use a non-stick skillet.
The pasta and sauce alone run under $3.50 and about 1400 calories. This whole decadent meal ran $8.50 and 1800 calories, or $4.50 and 900 calories per stuffed person. Even after breakfast, a hearty PB&J, and an apple in the afternoon, we come in comfortably at the average daily budget for someone receiving supplementary nutritional assistance.
Whole Wheat Fettuccine:
1 cup flour, 1 egg, 2 Tbsp milk
$0.50, 500 calories
Gorgonzola Sauce:
1/3 lb Gorgonzola cheese - $2 - 500 calories
2 Tbsp butter - $0.19 - 200 calories
1 Tbsp minced garlic
2 Tbsp flour - $0.02 - 50 calories
1 cup plain yogurt - $0.37 (organic, homemade) - 80 calories
splash of lemon juice
splash of sake (or whatever white wine is lying around, optional)
Scallops:
8 sea scallops, 1/2 lb - $4 - 200 calories
1 Tbsp butter - $0.10 - 100 calories (not all consumed)
pepper
Asparagus:
1/2 lb asparagus - $1 - 30 calories
1 Tbsp olive oil - $0.05 - 100 calories (not all consumed)
pepper
Read all this first. You'll be juggling around the stove. Start cooking the pasta, frying the asparagus in oil with pepper in a skillet, and frying the garlic in butter in a small pot. When the garlic is browned, whisk in the flour to make a garlicky roux. When the roux is foamy, whisk in the yogurt (cream, milk, whatever) and bring to a simmer.
Remember to drain the noodles when they're done, and set aside. Also set aside the asparagus when it is done. Toss a tablespoon of butter on the skillet when the asparagus is off, turn up the heat, and sear the scallops for about 2 minutes on each side. Crumble up the Gorgonzola and whisk it into the sauce until it melts. The scallops will have slightly crisp golden ends, and be so tender in the middle. I used Alton Brown's method, but I may go for longer time at a lower heat in the future. Do not use a non-stick skillet.
The pasta and sauce alone run under $3.50 and about 1400 calories. This whole decadent meal ran $8.50 and 1800 calories, or $4.50 and 900 calories per stuffed person. Even after breakfast, a hearty PB&J, and an apple in the afternoon, we come in comfortably at the average daily budget for someone receiving supplementary nutritional assistance.
2010-11-03
Ricotta: Ravioli and Pumpkin Pie
Ricotta was on sale, so I bought some and decided to make it into a ravioli and a pie. After learning from my mistakes while making pasta, I have settled on a method that has been working pretty well for me:
1 cup whole wheat flour
1 egg
2 Tbsp milk
This ingredient set doubles well, also. Most pasta recipes that I have found use less fluid, but they also tend to use AP flour or special pasta flour that I don't see at my supermarket. Whole wheat flour seems to be thirstier, and if I use any less liquid, I end up with a crumbly dough that falls to pieces. Mix up those ingredients (I just use a fork and my hands on a cutting board) until you get an evenly-moist wad, roll it into a ball, cover and let rest for half an hour (I put a big mug upside-down over it).
For each cup of flour that you used, tear your dough ball into three pieces, if you are using a pasta machine instead of a rolling pin. Pound down a piece and roll it out. On my machine, I rolled the sheets down to a size 2, except for one piece that I rolled to a size 1 as an experiment. A ravioli that I made with size 1 dough broke in the boiling water, so I recommend using size 2. You may have to experiment, too, since I don't know how to communicate that thickness.
I used a drinking glass to cut out circles from the dough sheets, and kept rolling the scraps together until all the dough was used. I took a circle, brushed it with a mixture of egg and water (1 egg was more than enough to brush all the ravioli). Then I put a heaping tablespoon of ricotta in the middle of the circle, covered it with another circle, and crimped the edges together all around with my fingers. As an experiment, some I just pushed down, others I dug in with my fingernails, and others I folded over the edges to make a stronger seal. None of the raviolis opened around a seam, so it didn't seem to matter how each was sealed, except aesthetically.
I made some spaghetti, too, and draped it over a dowel rod to dry.
The ravioli sat out for a while before it was time for dinner, and I don't know how that affected their cooking. I carefully dropped them into boiling water until they were all floating, about six minutes. I took out the ravioli with a skimmer. I used an 8 oz can of tomato sauce that I heated in a pot with minced garlic and spices, and I dusted everything with some Parmesan (just Kraft).
They were pretty good. Whole wheat pasta is an acquired taste, and ricotta cheese has very little flavor. I am sure that they would be better with different kind of cheese inside, or some spices. This was a very basic experiment, and I think it worked out well enough. All the ravioli together cost about $1, and had about 700 calories. Quite a bargain for dinner for two. Add some green veggies.
The pie cost about $5 to make:
2 eggs - $0.20 - 140 calories
1 cup ricotta - ~$0.60 - 320 calories
3/4 cup brown sugar - $0.30 - 540 calories
1/2 tsp salt
nutmeg
cinnamon
16 oz canned pumpkin - $? - 175 calories
Pre-made graham cracker crust, store brand - $1 - 880 calories
4 oz Pecans - ~$1.25 ($5/lb) - 800 calories
Beat the eggs in a bowl. Beat in the ricotta. Stir in the pumpkin, brown sugar, salt and spices. Pour into the pie crust (yes, I am so lame for using a pre-made crust). Put pecans on top. Bake at 375 F for 45 minutes.
Very easy to make. Each slice (1/8th of the pie) costs about $0.60 and has about 360 calories.
1 cup whole wheat flour
1 egg
2 Tbsp milk
This ingredient set doubles well, also. Most pasta recipes that I have found use less fluid, but they also tend to use AP flour or special pasta flour that I don't see at my supermarket. Whole wheat flour seems to be thirstier, and if I use any less liquid, I end up with a crumbly dough that falls to pieces. Mix up those ingredients (I just use a fork and my hands on a cutting board) until you get an evenly-moist wad, roll it into a ball, cover and let rest for half an hour (I put a big mug upside-down over it).
For each cup of flour that you used, tear your dough ball into three pieces, if you are using a pasta machine instead of a rolling pin. Pound down a piece and roll it out. On my machine, I rolled the sheets down to a size 2, except for one piece that I rolled to a size 1 as an experiment. A ravioli that I made with size 1 dough broke in the boiling water, so I recommend using size 2. You may have to experiment, too, since I don't know how to communicate that thickness.
I used a drinking glass to cut out circles from the dough sheets, and kept rolling the scraps together until all the dough was used. I took a circle, brushed it with a mixture of egg and water (1 egg was more than enough to brush all the ravioli). Then I put a heaping tablespoon of ricotta in the middle of the circle, covered it with another circle, and crimped the edges together all around with my fingers. As an experiment, some I just pushed down, others I dug in with my fingernails, and others I folded over the edges to make a stronger seal. None of the raviolis opened around a seam, so it didn't seem to matter how each was sealed, except aesthetically.
I made some spaghetti, too, and draped it over a dowel rod to dry.
The ravioli sat out for a while before it was time for dinner, and I don't know how that affected their cooking. I carefully dropped them into boiling water until they were all floating, about six minutes. I took out the ravioli with a skimmer. I used an 8 oz can of tomato sauce that I heated in a pot with minced garlic and spices, and I dusted everything with some Parmesan (just Kraft).
They were pretty good. Whole wheat pasta is an acquired taste, and ricotta cheese has very little flavor. I am sure that they would be better with different kind of cheese inside, or some spices. This was a very basic experiment, and I think it worked out well enough. All the ravioli together cost about $1, and had about 700 calories. Quite a bargain for dinner for two. Add some green veggies.
The pie cost about $5 to make:
2 eggs - $0.20 - 140 calories
1 cup ricotta - ~$0.60 - 320 calories
3/4 cup brown sugar - $0.30 - 540 calories
1/2 tsp salt
nutmeg
cinnamon
16 oz canned pumpkin - $? - 175 calories
Pre-made graham cracker crust, store brand - $1 - 880 calories
4 oz Pecans - ~$1.25 ($5/lb) - 800 calories
Beat the eggs in a bowl. Beat in the ricotta. Stir in the pumpkin, brown sugar, salt and spices. Pour into the pie crust (yes, I am so lame for using a pre-made crust). Put pecans on top. Bake at 375 F for 45 minutes.
Very easy to make. Each slice (1/8th of the pie) costs about $0.60 and has about 360 calories.
2010-10-15
Salmon Cakes with Sake Cream Sauce
Doesn't that sound like something you'd get at a fancy restaurant? It was pretty inexpensive and easy to make, and delicious!. I saw a 1.75L bottle of sweet, unfiltered sake for $7, and figured I would be able to find recipes to use it in. I also had some canned salmon in the pantry from a sale once upon a time, and the canned stuff is no good to eat my itself. Canned salmon has to be mixed with other things, and you'll need to pick out some vertebra and skin, but it's about a quarter the price of fresh salmon. Wild Alaskan salmon is on the list of sustainable, environmentally sound commercial fish.
1 14.75oz can of Bumblebee wild Alaskan pink salmon, remove the bones and skin - forgot the price ($2.50-4?) - ~600 calories
1 cup breadcrumbs - about a quarter of a $1 can = $0.25 - 330 calories
1 onion, small, finely chopped - ~$0.50 - 70 calories
1 tsp cayenne pepper! - $0.07
mix that all up in a big bowl until the salmon pieces are small
2 Tbsp soy sauce - negligible
2 eggs - at $1.29/dozen (Trader Joe's) = $0.22 - 140 calories
mix that into the salmon mixture until everything is moist
in a small pot:
1 Tbsp oil - $0.06 - 100 calories
1 Tbsp minced garlic - $0.05
sautee, turn heat to low
2 Tbsp butter - at $3/lb = $0.19 - 200 calories
2 Tbsp flour - at $3/5lb = $0.03 - 50 calories
add the flour slowly while stirring, let it dissolve and the mixture start to turn brown (a roux)
add 1/2 cup plain homemade yogurt or milk - at $6/gallon (organic, TJ's) = $0.20 - 40 calories (skim)
1/2 cup sake - ~$0.50 - ~150 calories
1 Tbsp lemon juice (from concentrate) - ~$0.06
stir for a bit on heat, then set aside off heat
Pack the salmon mixture into cakes. I made six that were almost an inch thick and 3.5" in diameter. Heat some oil on a skillet at low-medium heat. Fry the cakes for about 4 minutes on each side, until the contact area turns golden brown.
If you make six cakes, each will have about 200 calories plain, plus 90 calories with sauce if the sauce is evenly distributed. This is a tasty dinner for three for $5-6, depending on how much the can of salmon is.
This recipe reflects what I did last night, with two fixes: I used 2 Tbsp of oil to start the sauce, which was more than I needed, and I splashed in too much lemon juice, which overwhelmed the other flavors. The recipe I found online called for a cup of cream, but cream is expensive and essentially milk with 18% fat, so I had no qualms about making a little roux and adding skim yogurt to get a little thicker and richer sauce. Milk would do too, but I've been turning all of my milk into yogurt and using it on cereal, burritos, and soups just fine. I bet that you could use any white wine instead of sake, and I've had cream sauces with Chardonnay and Champagne. Cayenne pepper rocks in any fish dish! Use it!
I should take more pictures of what I make.
2010-09-10
Potatoes Anna
This five-ingredient potato dish turned out quite well. I got it from What Einstein Told His Cook, but I had to change a couple things.
First, clarify some butter. I did this the day before. I only clarified a half pound. Just toss some butter sticks in a pot on the lowest possible stove setting. When it is all melted, spoon off the top foam (and keep it as a flavorer for popcorn or potatoes), then pour the center clarified butter into a storage container. On the bottom will be some white milk solids, and I don't know what they're good for. It may be easier to separate the layers if they are cooled and solidified, but I didn't do that. The reason to clarify butter is that it raises the smoking point by about a hundred degrees F, so you can cook things in butter at higher temperatures without burning it. It also removes a lot of lactose, which you care about if you're lactose-intolerant.
2 lbs white potatoes (Yukon golds, whatever)- ~$1.20
4 Tbsp melted clarified butter - ~$0.35
salt, pepper, garlic powder - $0.05
Slice the potatoes into 1/8" slices (just eyeball it or use a machine). Preheat your oven to 450 F. Use about a third of the butter to coat the bottom of a cast iron skillet. Put down potato slices in concentric rings or a spiral in the skillet, slightly overlapping or not. Brush with butter, then sprinkle with salt, pepper and garlic powder. Repeat layers of potato/butter/seasoning until you are out of potato. Pour on any remaining butter.
Turn a stove burner up to medium. When you hear sizzling, turn off the burner and put the skillet in the oven. Cooking time will vary. Mine took about 70 minutes. The potatoes will be golden on top, and make sure to use a spatula to check that the bottom later is crispy and brown.
Ideally, you're supposed to be able to flip the whole thing onto a plate. I don't have a plate that big, and it was not a big deal to cut into slices, spatula out, and flip the slices over onto plates.
This is a great side dish for six for about $1.60 and 1000 calories, or about $0.27 and 170 calories per person. Very tasty. Do NOT put ketchup on this. It's great how it is, which is covered in butter.
The original recipe called for 4 medium potatoes in an 8" skillet for 30-35 minutes, but I used 4 enormous potatoes in a 12" skillet, and mine took twice as long. The original also said to have the lid on, but this trapped so much steam from the potatoes that dripped back down that they were getting a little mushy instead of crispy, so I took the lid off.
First, clarify some butter. I did this the day before. I only clarified a half pound. Just toss some butter sticks in a pot on the lowest possible stove setting. When it is all melted, spoon off the top foam (and keep it as a flavorer for popcorn or potatoes), then pour the center clarified butter into a storage container. On the bottom will be some white milk solids, and I don't know what they're good for. It may be easier to separate the layers if they are cooled and solidified, but I didn't do that. The reason to clarify butter is that it raises the smoking point by about a hundred degrees F, so you can cook things in butter at higher temperatures without burning it. It also removes a lot of lactose, which you care about if you're lactose-intolerant.
2 lbs white potatoes (Yukon golds, whatever)- ~$1.20
4 Tbsp melted clarified butter - ~$0.35
salt, pepper, garlic powder - $0.05
Slice the potatoes into 1/8" slices (just eyeball it or use a machine). Preheat your oven to 450 F. Use about a third of the butter to coat the bottom of a cast iron skillet. Put down potato slices in concentric rings or a spiral in the skillet, slightly overlapping or not. Brush with butter, then sprinkle with salt, pepper and garlic powder. Repeat layers of potato/butter/seasoning until you are out of potato. Pour on any remaining butter.
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This is a great side dish for six for about $1.60 and 1000 calories, or about $0.27 and 170 calories per person. Very tasty. Do NOT put ketchup on this. It's great how it is, which is covered in butter.
The original recipe called for 4 medium potatoes in an 8" skillet for 30-35 minutes, but I used 4 enormous potatoes in a 12" skillet, and mine took twice as long. The original also said to have the lid on, but this trapped so much steam from the potatoes that dripped back down that they were getting a little mushy instead of crispy, so I took the lid off.
2010-08-28
A Real American
This has been a great year for gastronomical innovation. KFC really threw the gloves down when it came out with the Double Down, a sandwich that uses fried chicken for the bun, with bacon, cheese, and sauce inside. Though initially subjected to ridicule, the DD has endured well by being tasty and healthier than much of its competition (unless evaluated per calorie). Eventually, more sandwich innovation appeared. Friendly's introduced a hamburger with grilled cheese sandwiches for buns, the Grilled Cheese BurgerMelt. Denny's now has a Fried Cheese Melt, a grilled cheese sandwich with fried Mozzarella sticks in it. At some fairgrounds you might find a cheeseburger topped with chocolate-covered bacon in a Krispy Kreme donut bun. Inspired by all this inventiveness, I decided to build an homage to the American spirit of sandwich creation. I give you the Real American:
What you see here is a burger with cheeseburgers for buns, and each cheeseburger has bacon for buns. Yes. Go ahead and read that sentence again.
Step 1: Construct the buns
I cut Tyson hardwood smoked thick-cut bacon in half (use any kind you like, I just got what was on sale for under $3.50/lb and looked meatiest), then wove the halves together.
Step 2: Cook the buns
I microwaved the buns between paper towels for 6 minutes, two buns per plate. I have experimented with many ways of cooking bacon, and microwaving is fast and easy to clean up while producing evenly-cooked, flat, crisp bacon. These buns held together great, were nice and crisp, and not too greasy on the hands.
Step 3: Make burger patties
I used Laura's 92% lean ground beef because it was marked down for sale before expiration. Of course, use whatever you want. I mixed in garlic powder, pepper flakes, and Worcestershire sauce, then hand packed the patties to be thin and fit the buns after cooking shrinkage. The Worcestershire sauce added a really great flavor. These patties are about 3 oz each and some change.
Step 4: Cook the burger patties
They cooked up great in my cast iron skillet, and I thought I took a picture, but it looks like I forgot.
Step 5: Assembly
Assembly was a piece of cake. First sub-bun:
Bottom "bun" (Colby-jack cheese):
The burger, topped with sautéed mushrooms, caramelized onions, and chevre:
Top "bun":
Step 6: Eat that mammer:
This was absolutely delicious, and I will make it again. Worcestershire sauce, caramelized onions, and goat cheese rocked out on this sandwich. The Real American was dinner for two people.
Broken down:
6 slices of bacon - about 240 calories - about $2
10 oz of lean beef - about 400 calories - about $3
1 oz Colby-jack - about 110 calories - about $0.25
a mushroom - negligible
some onion - negligible
.5 oz goat cheese - 35 calories - $0.25
seasoning - negligible - about $0.10
7 paper towels - about $0.10
Total: about 800 calories, about $5.70 not including utilities or equipment.
Step 1: Construct the buns
I cut Tyson hardwood smoked thick-cut bacon in half (use any kind you like, I just got what was on sale for under $3.50/lb and looked meatiest), then wove the halves together.
Step 2: Cook the buns
I microwaved the buns between paper towels for 6 minutes, two buns per plate. I have experimented with many ways of cooking bacon, and microwaving is fast and easy to clean up while producing evenly-cooked, flat, crisp bacon. These buns held together great, were nice and crisp, and not too greasy on the hands.
Step 3: Make burger patties
I used Laura's 92% lean ground beef because it was marked down for sale before expiration. Of course, use whatever you want. I mixed in garlic powder, pepper flakes, and Worcestershire sauce, then hand packed the patties to be thin and fit the buns after cooking shrinkage. The Worcestershire sauce added a really great flavor. These patties are about 3 oz each and some change.
Step 4: Cook the burger patties
They cooked up great in my cast iron skillet, and I thought I took a picture, but it looks like I forgot.
Step 5: Assembly
Assembly was a piece of cake. First sub-bun:
Step 6: Eat that mammer:
This was absolutely delicious, and I will make it again. Worcestershire sauce, caramelized onions, and goat cheese rocked out on this sandwich. The Real American was dinner for two people.
Broken down:
6 slices of bacon - about 240 calories - about $2
10 oz of lean beef - about 400 calories - about $3
1 oz Colby-jack - about 110 calories - about $0.25
a mushroom - negligible
some onion - negligible
.5 oz goat cheese - 35 calories - $0.25
seasoning - negligible - about $0.10
7 paper towels - about $0.10
Total: about 800 calories, about $5.70 not including utilities or equipment.
2010-07-14
Love Summer
From June to October each year you will probably find that prices drop radically for whatever produce is ripe at the time. A local farmers' market should not be necessary to enjoy the low price result of massive spikes in supply, but it might help. Each week's shopping brings me delicious, healthy, and inexpensive treats. Last week saw cherries for $2/lb. Blueberries have been $5/qt, sometimes dipping to $4. Strawberries have been $2-2.50/lb. Watermelons are $4-5. A head of romaine is $0.69. Tomatoes, usually quite expensive because they are costly to ship safely, are getting cheaper, and it will soon be the time when people put bags of them out in front of their houses with collection cans for money. Corn on the cob is popular now. I always look forward to September when the orchards give us over a dozen kinds of fresh apples.
Do not be afraid to buy produce that is almost too ripe. My local non-chain market has an area for "seconds", and I have gotten some real bargains. I just bought four acorn squash for $0.50 together, and made a 10-bowl batch of squash soup for $3 (halve and bake the squash for 40 min at 350 F, then peel; add a pint of chicken stock from the last chicken you cooked, a half-pound of cheese (I used colby-jack), two onions, and some spices, then puree in a food processor (adds maybe $0.25-50 amortized depending on how often you use your processor)). I also get piles of tomatoes on their way out, and make fresh salsa (great for chips, chicken, or fish) and gazpacho. When November rolls around, it'll be applesauce time! Also there will be more squash in the fall. Overripe bananas are present all year, and can give you a quick and cheap banana bread. I also got a big bag of discounted but delicious grapes just because they had fallen off their vines.
Cold Winter leaves us with roots, old gourds, a pantry of cans and bags of grains and nuts, but Summer is a wonderful time for a rolling variety of inexpensive and healthy fresh fruit and vegetables. My only food complaint about Summer so far is that the heat ruined the sourdough starter I had out. Sourdough seems to just be my Spring treat.
Do not be afraid to buy produce that is almost too ripe. My local non-chain market has an area for "seconds", and I have gotten some real bargains. I just bought four acorn squash for $0.50 together, and made a 10-bowl batch of squash soup for $3 (halve and bake the squash for 40 min at 350 F, then peel; add a pint of chicken stock from the last chicken you cooked, a half-pound of cheese (I used colby-jack), two onions, and some spices, then puree in a food processor (adds maybe $0.25-50 amortized depending on how often you use your processor)). I also get piles of tomatoes on their way out, and make fresh salsa (great for chips, chicken, or fish) and gazpacho. When November rolls around, it'll be applesauce time! Also there will be more squash in the fall. Overripe bananas are present all year, and can give you a quick and cheap banana bread. I also got a big bag of discounted but delicious grapes just because they had fallen off their vines.
Cold Winter leaves us with roots, old gourds, a pantry of cans and bags of grains and nuts, but Summer is a wonderful time for a rolling variety of inexpensive and healthy fresh fruit and vegetables. My only food complaint about Summer so far is that the heat ruined the sourdough starter I had out. Sourdough seems to just be my Spring treat.
2010-06-02
Pad Thai
This quickly became a favorite in my home, and I am asked to make it when we have guests. I am sure that this only vaguely resembles an authentic pad thai, but I use what is easily available and we enjoy it. This is easy to make, but can take some preparation. I find white rice noodles at Trader Joe's for $1.39/12oz, and brown (whole) rice noodles at the regular grocery store for about $4. It's an uncommon enough item that there's little selection or competition. Use a big saute pan or a wok.
Base:
Rice noodles, flat like fettuccine - 8 oz - 800 cal - $0.92-3.00
Eggs - 3 - 210 cal - ~$0.36
Scallions - 4 - 30 cal - $0.46
Bean sprouts - 1 can or a handful - 80 cal - $1.00
Peanuts, maybe chopped - 1 oz - 160 cal - $0.16
Oil - 1 tbsp - 100 cal - $0.03
Sauce:
Ketchup - 3 tbsp - 45 cal - $0.06
Sugar - 2 tbsp - 120 cal - $0.02
Vinegar - 3 tbsp - ~$0.05
Lemon juice (or lime) - 1 tbsp - 5 cal - ~$0.05 (from concentrate)
Worcestershire Sauce - 1 tbsp - 12 cal - ~$0.10 (supposed to be fish sauce, but I have none)
Meat (pick one or more as you like):
Chicken, diced breastmeat - 8 oz - ~400 cal - $1.00
Tofu, diced - 8 oz - ~340 cal - $0.90
Shrimp - 8 oz - 240 cal - ~$3.00-4.00
I like to slice my scallions longways so that they match the beansprouts, but it's more work than necessary if you don't mind them chopped. Saute your scallions in the oil. Start a pot of water to boil for the noodles.
Throw your meat in with the scallions and get it cooked. Cook the noodles according to the package. Mix up the sauce and set it aside.
Scramble your eggs and fry them up with the scallions and meat. Add the bean sprouts.
Add the noodles when they're done and drained. Add the sauce. Mix everything up and cook for a few minutes.
Serve onto plates and garnish with peanuts. Shreds of purple cabbage are also good. Rooster sauce (Srirachi) is a nice topper for those who like the heat kicked up a notch.
This easily serves four at about 500 calories (with chicken) and $1.60 per person if you get the expensive noodles, and $1.06 per person if you find cheaper noodles and use tofu. I usually make a 1.5x batch so I'm using a whole package of noodles. Smaller portions work well too, combined with a vegetable soup appetizer.
2010-04-06
Sourdough
Sourdough is a tasty, interesting, and fun food. It's a great project for kids, like a Tomagochi, except cheaper and edible. All purpose flour is $1.59 for a 5lb bag right now, and whole wheat flour is maybe $4 for 5 lbs. There are many resources online for learning about and how to make sourdough. I've tried a few, and I'm writing about what has worked well for me. I encourage you to delve deeper.
Quick Explanation: Naturally occurring yeast and other wee beasties are in the air around us all the time. If you create the right environment, the ones you want will thrive and the ones you don't want will die. The process takes a while, but a good strain can be maintained indefinitely. Some bakeries have strains over a century old. Use this instead of store-bought baker's yeast for your baking, and enjoy a slightly sour flavor unique to your location and technique.
Finicky Stuff: Sourdough has some weird rules to follow to foster your organisms without screwing anything up. I don't know which are strict and which are lenient, and I'm really just repeating what seemed to have convergent validity from what I've seen.
* Use a glass bowl or jar for your starter.
* Keep the lid loose (or else gas will build up and pop the lid off for you).
* Avoid metal utensils (lenient, but avoid extended exposure to metal).
* Keep the temperature generally between 70 and 80 F.
* Throw it out and start over if you see mold.
* A mix of rye or whole wheat flour with all-purpose flour may result in better flavor or development due to organisms that come in the flour.
* Sourdough starters tend to produce hooch, which is a slightly alcoholic brown liquid. It is totally harmless; you can stir it back in or throw it out depending on how you feel. I wouldn't drink it.
* Spring might be the best time to make a starter because there's so much stuff in the air.
* Different factors will affect the consistency of your starter. Typically, it should be slightly thinner than pancake batter, but at different stages as it fills with bubbles it can resemble a fluffy sponge.
Making the Starter:
Day 1: Mix 3 Tbsp water with 1/4 cup (4 Tbsp) flour in your glass container. Keep a loose lid on.
Day 2: You probably won't notice anything neat yet. Throw out half. Mix in 3 Tbsp water. Mix in 1/4 cup flour.
Day 3: It may start to smell bad. That's okay. It will eventually smell like vomit, but only for a few days. That is a normal part of the process. Throw out half. Mix in 3 Tbsp water. Mix in 1/4 cup flour (see a pattern?).
Day 4-6: You should see bubbles a few hours after each feeding. Ignore bad smells. Each day, throw out half, mix in 3 Tbsp water and 1/4 cup flour.
Day 7 and beyond: Your starter should be good by now. It should have a slight sour smell, and not smell like vomit. Now, instead of throwing out half, you can store that half in another container and keep it in the fridge. This will add up over the days and let you make some good stuff later.
Sourdough Bread:
I love that the ingredients are just flour, water, and a pinch of salt. I've had great success with the 1-2-3 recipe for sourdough bread. The trick is that those are the ingredient ratios by mass, not volume. Use 1 part starter, 2 parts water, and 3 parts flour. I have a small scale, and I make small loaves using 2 oz starter, 4 oz water, and 6 oz flour (2/3 whole wheat). What the volumes look like are 1/3 cup starter, 2/3 cup water, and 3/2 cups flour. That is 1/3 of a recipe I found for a 2lb loaf. Below is the full recipe:
* Make a "sponge", which is just starter you're going to use for your bread. The night before the day you'll bake, mix 1/3 cup starter, 1/3 cup water, and 1/2 cup flour. Those are approximate volume measurements. You will find what works best with experience and experimentation.
* In the morning, use the 1-2-3 ratio (starter-water-flour by mass) and a bit of salt to make your dough. Mix the ingredients in a bowl, then leave the dough to sit for half an hour. If I had to guess on volumes, I would say 1 cup starter, 2 cups water, 4.5 cups flour.
* Kneed the dough for five minutes or so. Maybe you have a stand mixer. I use a wooden spoon and keep the dough in the bowl. I don't kneed by hand because it takes extra flour, makes a mess and throws off the ingredient ratio.
* Let the dough sit in a loosely covered bowl for about 8 hours (like while you're at work). If you're around, use a silicone spatula to gently fold the sides of the dough onto the top after a few hours.
* When you're done letting the dough rise (it should have at least doubled in size), gently fold the sides up, shape into a loaf, and put it with the "seam" side down on a baking stone or sheet. There are videos online showing how to do this far better than I will describe here.
* Put your loaf in the oven. Bake at 400 F for 30 minutes. I spray a little oil on the loaf to brown the crust. When it's done, it should sound hollow when you tap it, and crackle a little when you take it out of the oven.
* Let it cool in the open for a couple hours. If you put it in a container right away, steam will condense inside and make the crust soggy and increase the risk of mold.
Sourdough Pancakes:
These are DELICIOUS! This will use up all the starter you have collected in the fridge over time. They are extremely light and fluffy, and will be thin like crepes. This makes about 15 pancakes; good for 2 people for about $1 total and 450 calories each.
* In a bowl, mix 2 Tbsp sugar, 4 Tbsp oil (or applesauce), 1 egg, 1/2 tsp salt
* Mix in 2 cups of starter
* Get your griddle up to 350 F
* In a cup, mix 1 tsp baking soda and 1 Tbsp warm water, then mix it into the rest and wait a minute
* Pour 1/4 scoops of batter onto the griddle. They will spread a lot because the batter is thinner than for regular pancakes. When bubbles stop rising, flip the pancakes. They'll take maybe 2 minutes on a side.
These are extra good with 1 mashed banana and 1/4 cup chocolate chips added to the batter.
Quick Explanation: Naturally occurring yeast and other wee beasties are in the air around us all the time. If you create the right environment, the ones you want will thrive and the ones you don't want will die. The process takes a while, but a good strain can be maintained indefinitely. Some bakeries have strains over a century old. Use this instead of store-bought baker's yeast for your baking, and enjoy a slightly sour flavor unique to your location and technique.
Finicky Stuff: Sourdough has some weird rules to follow to foster your organisms without screwing anything up. I don't know which are strict and which are lenient, and I'm really just repeating what seemed to have convergent validity from what I've seen.
* Use a glass bowl or jar for your starter.
* Keep the lid loose (or else gas will build up and pop the lid off for you).
* Avoid metal utensils (lenient, but avoid extended exposure to metal).
* Keep the temperature generally between 70 and 80 F.
* Throw it out and start over if you see mold.
* A mix of rye or whole wheat flour with all-purpose flour may result in better flavor or development due to organisms that come in the flour.
* Sourdough starters tend to produce hooch, which is a slightly alcoholic brown liquid. It is totally harmless; you can stir it back in or throw it out depending on how you feel. I wouldn't drink it.
* Spring might be the best time to make a starter because there's so much stuff in the air.
* Different factors will affect the consistency of your starter. Typically, it should be slightly thinner than pancake batter, but at different stages as it fills with bubbles it can resemble a fluffy sponge.
Making the Starter:
Day 1: Mix 3 Tbsp water with 1/4 cup (4 Tbsp) flour in your glass container. Keep a loose lid on.
Day 2: You probably won't notice anything neat yet. Throw out half. Mix in 3 Tbsp water. Mix in 1/4 cup flour.
Day 3: It may start to smell bad. That's okay. It will eventually smell like vomit, but only for a few days. That is a normal part of the process. Throw out half. Mix in 3 Tbsp water. Mix in 1/4 cup flour (see a pattern?).
Day 4-6: You should see bubbles a few hours after each feeding. Ignore bad smells. Each day, throw out half, mix in 3 Tbsp water and 1/4 cup flour.
Day 7 and beyond: Your starter should be good by now. It should have a slight sour smell, and not smell like vomit. Now, instead of throwing out half, you can store that half in another container and keep it in the fridge. This will add up over the days and let you make some good stuff later.
Sourdough Bread:
I love that the ingredients are just flour, water, and a pinch of salt. I've had great success with the 1-2-3 recipe for sourdough bread. The trick is that those are the ingredient ratios by mass, not volume. Use 1 part starter, 2 parts water, and 3 parts flour. I have a small scale, and I make small loaves using 2 oz starter, 4 oz water, and 6 oz flour (2/3 whole wheat). What the volumes look like are 1/3 cup starter, 2/3 cup water, and 3/2 cups flour. That is 1/3 of a recipe I found for a 2lb loaf. Below is the full recipe:
* Make a "sponge", which is just starter you're going to use for your bread. The night before the day you'll bake, mix 1/3 cup starter, 1/3 cup water, and 1/2 cup flour. Those are approximate volume measurements. You will find what works best with experience and experimentation.
* In the morning, use the 1-2-3 ratio (starter-water-flour by mass) and a bit of salt to make your dough. Mix the ingredients in a bowl, then leave the dough to sit for half an hour. If I had to guess on volumes, I would say 1 cup starter, 2 cups water, 4.5 cups flour.
* Kneed the dough for five minutes or so. Maybe you have a stand mixer. I use a wooden spoon and keep the dough in the bowl. I don't kneed by hand because it takes extra flour, makes a mess and throws off the ingredient ratio.
* Let the dough sit in a loosely covered bowl for about 8 hours (like while you're at work). If you're around, use a silicone spatula to gently fold the sides of the dough onto the top after a few hours.
* When you're done letting the dough rise (it should have at least doubled in size), gently fold the sides up, shape into a loaf, and put it with the "seam" side down on a baking stone or sheet. There are videos online showing how to do this far better than I will describe here.
* Put your loaf in the oven. Bake at 400 F for 30 minutes. I spray a little oil on the loaf to brown the crust. When it's done, it should sound hollow when you tap it, and crackle a little when you take it out of the oven.
* Let it cool in the open for a couple hours. If you put it in a container right away, steam will condense inside and make the crust soggy and increase the risk of mold.
Sourdough Pancakes:
These are DELICIOUS! This will use up all the starter you have collected in the fridge over time. They are extremely light and fluffy, and will be thin like crepes. This makes about 15 pancakes; good for 2 people for about $1 total and 450 calories each.
* In a bowl, mix 2 Tbsp sugar, 4 Tbsp oil (or applesauce), 1 egg, 1/2 tsp salt
* Mix in 2 cups of starter
* Get your griddle up to 350 F
* In a cup, mix 1 tsp baking soda and 1 Tbsp warm water, then mix it into the rest and wait a minute
* Pour 1/4 scoops of batter onto the griddle. They will spread a lot because the batter is thinner than for regular pancakes. When bubbles stop rising, flip the pancakes. They'll take maybe 2 minutes on a side.
These are extra good with 1 mashed banana and 1/4 cup chocolate chips added to the batter.
2010-03-18
Gorgonzola Sauce
I found some reasonably priced Gorgonzola cheese, more expensive than my regular cheese threshold, but fine for a rare treat at $6/lb. I've had good Gorgonzola sauce in a restaurant, so I decided to try to make my own. My default source for recipes is allrecipes.com. This means I tend to end up with a half dozen highly reviewed and widely different recipes. Which is best? I won't know because I am not going to try them all. I just take a loose average adjusted to my taste. I ended up with a good (and rich) dinner for two for about $3.50.
Gorgonzola cheese, 1/4 lb @ $6/lb = $1.50 (~400 calories)
Milk, skim, 1 cup @ $3.45/gal = $0.22 (80 cal)
Butter, 3 tbsp @ $2/lb = $0.19 (300 cal)
Flour, 1/2 cup = $0.08 (200 cal)
White wine, 1/4 cup, optional = $0.20-0.50 (45 cal)
Nutmeg, pinch, optional = ~$0.05
Spaghetti, whole wheat, 1/4 lb dry @ $1.29/lb = $0.32 (420 cal)
Served with 1/2 lb frozen green vegetables on the side @ ~$1.50/lb = $0.75 (50 cal)
Start boiling your water for the pasta. Melt the butter in a quart pot on low. Stir in the flour until it's foamy. Add the pasta to the water when it starts boiling. Stir in the milk to the butter-flour mixture (like a roux) and turn the heat up to low-medium. Keep stirring the sauce as it gets warmer and thicker. Add the wine if you are using it. Crumble up your Gorgonzola and stir it gradually into the sauce the minute before your pasta is done. Drain your pasta, put it on plates, and pour the sauce on top.
The Gorgonzola should melt quickly, and also thicken quickly as it cools, so be ready to eat when the pasta is done. I honestly did not notice the nutmeg flavor, nor the bottom shelf chardonnay that I used, but recipe comments suggested that the wine is added to keep the Gorgonzola from forming a bad texture, and lemon juice (something acidic) would also work.
About $1.75 and 750 calories for each person. Takes less than 15 minutes start to finish. Serves two Americans.
Gorgonzola cheese, 1/4 lb @ $6/lb = $1.50 (~400 calories)
Milk, skim, 1 cup @ $3.45/gal = $0.22 (80 cal)
Butter, 3 tbsp @ $2/lb = $0.19 (300 cal)
Flour, 1/2 cup = $0.08 (200 cal)
White wine, 1/4 cup, optional = $0.20-0.50 (45 cal)
Nutmeg, pinch, optional = ~$0.05
Spaghetti, whole wheat, 1/4 lb dry @ $1.29/lb = $0.32 (420 cal)
Served with 1/2 lb frozen green vegetables on the side @ ~$1.50/lb = $0.75 (50 cal)
Start boiling your water for the pasta. Melt the butter in a quart pot on low. Stir in the flour until it's foamy. Add the pasta to the water when it starts boiling. Stir in the milk to the butter-flour mixture (like a roux) and turn the heat up to low-medium. Keep stirring the sauce as it gets warmer and thicker. Add the wine if you are using it. Crumble up your Gorgonzola and stir it gradually into the sauce the minute before your pasta is done. Drain your pasta, put it on plates, and pour the sauce on top.
The Gorgonzola should melt quickly, and also thicken quickly as it cools, so be ready to eat when the pasta is done. I honestly did not notice the nutmeg flavor, nor the bottom shelf chardonnay that I used, but recipe comments suggested that the wine is added to keep the Gorgonzola from forming a bad texture, and lemon juice (something acidic) would also work.
About $1.75 and 750 calories for each person. Takes less than 15 minutes start to finish. Serves two Americans.
2010-02-13
Chicken Soup for the GI
When the big roasting chickens are buy-one-get-one-free, I grab two. A 6-7lb chicken fits right in my slow cooker. I throw in some rosemary, a couple carrots, onions and celery ribs, then cook on low for 6-7 hours, until the little plastic gauge pops up. The chicken meat easily serves 8. But this is a post about soup.
Slow cooking or roasting a chicken results in three usable byproducts. After the chicken is removed from the pot or pan, you will have chicken drippings and various debris at the bottom. I scoop out the big chunks (eat the veggies), and pour the drippings through an old threadbare hand towel (I don't have cheesecloth) into a bowl. That bowl goes into the fridge where the fat will rise to the top and solidify. The drippings, full of gelatin, will gel. I call the fat "chicken butter" and sometimes use it sparingly to add flavor to noodles. I am sure it is not healthy. I call the supercooled liquid drippings "chicken jelly" and use it in soups and stews.
When the chicken has cooled for maybe 20 minutes, I cut all the meat off the bones. There are good small pieces of meat between the ribs and along the back that are easy to get with your fingers. The legs, breasts, and wings are usually served for dinners with sides of vegetables and rice or noodles for about $1.75 per person. All the bones, skin, giblets, neck and wingtips go back in a big pot with carrot, celery, onion, rosemary, and garlic. I use the celery heads and roots that were cut off earlier, and any carrots or onions that are getting on towards bad shape. You probably won't eat these vegetables after using them for stock. Bring that pot up to a simmer for a long time. Since I tend to cook the chicken for dinner, I end up at this step in the evening, and just put everything in the slow cooker on low over night, then deal with it in the morning. Again, scoop out the chunks and toss them. Pour the remainder through a threadbare towel into bowls. From one chicken I can get a good 5 pints of stock. It can be safely refrigerated for a few days, or frozen for weeks.
This stock will be a little cloudy. I don't mind. This isn't fancy cuisine. There may be a way to clarify it by slowly and carefully whisking egg whites into warm stock, then filtering through the cloth again, but that's more work and wasted eggs to me.
I had never made a chicken soup before yesterday, and it turned out to be the best chicken soup I've ever had in my life. I have no idea how many calories are in the homemade chicken jelly or stock. This ends up being a thick and rich soup. This made 6 quarts for around $6. This is a delicious meal for no more than $1 per hungry person. Total time was three hours, but only half an hour or so of it is work, and it can cook in two hours easily. This is something a 10-year old could make.
All of the stock from one chicken.
All of the chicken jelly from one chicken, with the fat removed.
1 lb carrots, sliced
8 celery ribs, sliced
10 scallions, chopped
2 medium-big onions, largely diced
2 tbsp minced garlic
1/4 lb noodles, spiral, whole-grain, dry
1/2 lb diced chicken meat (I diced the pieces of rib and back meat and part of a leg)
rosemary, oregano, salt, pepper to taste
Note: I also added some navy beans because they are very nutritious. I made 1 cup of dry beans in a separate pot, then added them to the soup when they were soft. The beans were the only not-delicious part of the soup. They did not ruin the soup by any means. The soup was still incredible, but if I add beans in the future, I will add half as many and prepare them even further in advance.
Put all of the stock and chicken jelly (no fat) in a 6+ qt pot. Bring to a boil for a minute or two. Add the sliced carrots and celery and spices and garlic. Let rise to a boil again, then reduce to a simmer. After an hour, add the onions and scallions. 20 minutes before serving, add the dry noodles and diced chicken. That's it.
Slow cooking or roasting a chicken results in three usable byproducts. After the chicken is removed from the pot or pan, you will have chicken drippings and various debris at the bottom. I scoop out the big chunks (eat the veggies), and pour the drippings through an old threadbare hand towel (I don't have cheesecloth) into a bowl. That bowl goes into the fridge where the fat will rise to the top and solidify. The drippings, full of gelatin, will gel. I call the fat "chicken butter" and sometimes use it sparingly to add flavor to noodles. I am sure it is not healthy. I call the supercooled liquid drippings "chicken jelly" and use it in soups and stews.
When the chicken has cooled for maybe 20 minutes, I cut all the meat off the bones. There are good small pieces of meat between the ribs and along the back that are easy to get with your fingers. The legs, breasts, and wings are usually served for dinners with sides of vegetables and rice or noodles for about $1.75 per person. All the bones, skin, giblets, neck and wingtips go back in a big pot with carrot, celery, onion, rosemary, and garlic. I use the celery heads and roots that were cut off earlier, and any carrots or onions that are getting on towards bad shape. You probably won't eat these vegetables after using them for stock. Bring that pot up to a simmer for a long time. Since I tend to cook the chicken for dinner, I end up at this step in the evening, and just put everything in the slow cooker on low over night, then deal with it in the morning. Again, scoop out the chunks and toss them. Pour the remainder through a threadbare towel into bowls. From one chicken I can get a good 5 pints of stock. It can be safely refrigerated for a few days, or frozen for weeks.
This stock will be a little cloudy. I don't mind. This isn't fancy cuisine. There may be a way to clarify it by slowly and carefully whisking egg whites into warm stock, then filtering through the cloth again, but that's more work and wasted eggs to me.
I had never made a chicken soup before yesterday, and it turned out to be the best chicken soup I've ever had in my life. I have no idea how many calories are in the homemade chicken jelly or stock. This ends up being a thick and rich soup. This made 6 quarts for around $6. This is a delicious meal for no more than $1 per hungry person. Total time was three hours, but only half an hour or so of it is work, and it can cook in two hours easily. This is something a 10-year old could make.
All of the stock from one chicken.
All of the chicken jelly from one chicken, with the fat removed.
1 lb carrots, sliced
8 celery ribs, sliced
10 scallions, chopped
2 medium-big onions, largely diced
2 tbsp minced garlic
1/4 lb noodles, spiral, whole-grain, dry
1/2 lb diced chicken meat (I diced the pieces of rib and back meat and part of a leg)
rosemary, oregano, salt, pepper to taste
Note: I also added some navy beans because they are very nutritious. I made 1 cup of dry beans in a separate pot, then added them to the soup when they were soft. The beans were the only not-delicious part of the soup. They did not ruin the soup by any means. The soup was still incredible, but if I add beans in the future, I will add half as many and prepare them even further in advance.
Put all of the stock and chicken jelly (no fat) in a 6+ qt pot. Bring to a boil for a minute or two. Add the sliced carrots and celery and spices and garlic. Let rise to a boil again, then reduce to a simmer. After an hour, add the onions and scallions. 20 minutes before serving, add the dry noodles and diced chicken. That's it.
2010-02-03
Catfish Dinner
I was pleasantly surprised to find catfish on sale for $2.29/lb. I never see fish this cheap. It was in chunks marketed as "nuggets", though each piece was maybe a quarter of a full fillet, many times bigger than a fast food chicken nugget. There was also a great sale on veggies and bagged salad. I buy when the sales are on. Here's the writeup for a substantial dinner for two, $2.45 and 660 calories for each person:
Entree - $2.92 - 630 calories:
catfish, 1 lb - $2.29, 240 calories
flour, 1/2 cup - $0.08, 100 calories (half gets eaten)
eggs, 2 - @ $1.80/dozen = $0.30, 140 calories
breadcrumbs, 1 cup - $1/can = $0.20, 150 calories (half gets eaten)
paper towels, 2 - $0.03
aluminum foil, 16" - <$0.02
Garlic Bread (or Toast) - $0.61 - 400 calories:
bread, "French", 1/4 loaf - @$2/loaf = $0.50, ~300 calories
butter or olive oil, 1 tbsp - $0.06, 100 calories
garlic powder, 1/2 tsp - <$0.05
Salad - $1.38 - 290 calories:
baby spinach, 2.25 oz - @$1/9oz bag = $0.25, 15 calories
salad mix (mostly iceberg), 3 oz - @$1/12oz bag = $0.25, 15 calories
mushrooms, 2 oz - @$1/6oz = $0.33, 10 calories
walnuts, crushed, 2 tbsp - @$4.50/lb = $0.15, 100 calories
cheese, 1 oz, diced - @$4/lb = $0.25, 90 calories
dressing, 2 tbsp, light - @$3.50/24oz = $0.15 , 60 calories
Stir the two eggs together in a bowl. Lay a sheet of aluminum foil on a large baking sheet. Optionally spray oil on top. Set the oven to 425 F.
Dry the fish between the paper towels, coat in flour, dip in the egg, then coat in bread crumbs. Place on the aluminum foil with a little space between each. Bake in the preheated oven for about 18 minutes. Season with black pepper, thyme, or cayenne as you like.
The fish is a nice treat that should be a more common part of the American diet. It is usually expensive, though. You can use chicken instead, cutting the cost of the meal by at least $1. Just set the oven to 350 F and increase the baking time a few minutes. Chicken should be cooked to an internal temperature of 165 F, and juices should be clear.
This salad is something I make very often, but the price is usually higher. Even with sales, this salad for two people usually costs me closer to $2. The difference is in the prices for bagged spinach and salad mix. If you buy your own greens, you may cut your cost a bit, but do more work. Mushrooms are often $3/lb, though they've been $3.50/lb lately.
Entree - $2.92 - 630 calories:
catfish, 1 lb - $2.29, 240 calories
flour, 1/2 cup - $0.08, 100 calories (half gets eaten)
eggs, 2 - @ $1.80/dozen = $0.30, 140 calories
breadcrumbs, 1 cup - $1/can = $0.20, 150 calories (half gets eaten)
paper towels, 2 - $0.03
aluminum foil, 16" - <$0.02
Garlic Bread (or Toast) - $0.61 - 400 calories:
bread, "French", 1/4 loaf - @$2/loaf = $0.50, ~300 calories
butter or olive oil, 1 tbsp - $0.06, 100 calories
garlic powder, 1/2 tsp - <$0.05
Salad - $1.38 - 290 calories:
baby spinach, 2.25 oz - @$1/9oz bag = $0.25, 15 calories
salad mix (mostly iceberg), 3 oz - @$1/12oz bag = $0.25, 15 calories
mushrooms, 2 oz - @$1/6oz = $0.33, 10 calories
walnuts, crushed, 2 tbsp - @$4.50/lb = $0.15, 100 calories
cheese, 1 oz, diced - @$4/lb = $0.25, 90 calories
dressing, 2 tbsp, light - @$3.50/24oz = $0.15 , 60 calories
Stir the two eggs together in a bowl. Lay a sheet of aluminum foil on a large baking sheet. Optionally spray oil on top. Set the oven to 425 F.
Dry the fish between the paper towels, coat in flour, dip in the egg, then coat in bread crumbs. Place on the aluminum foil with a little space between each. Bake in the preheated oven for about 18 minutes. Season with black pepper, thyme, or cayenne as you like.
The fish is a nice treat that should be a more common part of the American diet. It is usually expensive, though. You can use chicken instead, cutting the cost of the meal by at least $1. Just set the oven to 350 F and increase the baking time a few minutes. Chicken should be cooked to an internal temperature of 165 F, and juices should be clear.
This salad is something I make very often, but the price is usually higher. Even with sales, this salad for two people usually costs me closer to $2. The difference is in the prices for bagged spinach and salad mix. If you buy your own greens, you may cut your cost a bit, but do more work. Mushrooms are often $3/lb, though they've been $3.50/lb lately.
2010-01-22
Pizza
I make a lot of great pizzas which easily each feed two hungry adults. Use the bread dough recipe I posted earlier, which makes 3 pizza crusts and keeps well in the fridge for two weeks (I am sure it freezes for longer, but I have never done that). A plain cheese pizza costs about $1.75 and has about 1060 calories ($0.88 and 530 calories per person).
Dough - $0.45; 533 cal
4 oz Mozzarella, shredded - @ $4/lb = $1, 320 cal
1 tbsp olive oil - @ $10/101floz = $0.05, 100 cal
1 tbsp ketchup (Heinz) - @ $3/32oz = ~$0.05, 15 cal
3 tbsp corn meal - @ $3/75tbsp tube = $0.12, 90 cal
1/2 tsp garlic powder - ~$0.03
1/2 tsp red pepper flakes - ~$0.03
pinch of black pepper
I don't have a pizza peel, so I just use one of those flexible smooth plastic cutting boards that come in a pack. I recommend the ones from Bed Bath and Beyond way over Walmart. The extra thickness and durability is worth the additional couple of dollars per pack. I have not tried others. Dust your surface with flour, plop on your dough, flour the top of the dough and roll it out. I use a wine bottle because I won't pay for a rolling pin. My pizzas are constrained to the 11" width of my cutting board, but I don't make perfect circles, so they're often longer ovals. When it's all rolled out, I put the whole thing with the cutting board into my freezer. I never time it, but about 8 minutes in the freezer is probably good. Set your oven to the highest non-broiler temperature setting (e.g.: 550 F) with your pizza pan or stone inside.
When you take your crust out of the freezer, it should be a bit stiff. This helps you lift it up off of the cutting board without deforming it so you can spread corn meal underneath the crust. The corn meal acts as ball bearings so the pizza will slide easily off of the cutting board. Spread olive oil over the surface of the crust. The oil prevents water from the ketchup and topings from making the crust mushy. Sprinkle the spices on top of the oil.
The ketchup is next. I am sure some of you may be appalled that I would use ketchup instead of tomato sauce or paste. I did buy some tomato sauce once when the smallest cans were on sale. I found, though, that even the smallest can had enough sauce for 4 pizzas, and the sauce would not keep well enough for the amount of time it would take me to put that many pizzas on our menu. Ketchup is cheaper, keeps nearly forever, and works well enough at the small quantities used. Spread the ketchup over the crust, but leave the edge bare for a half-inch to an inch. I firmly state that Heinz is the best brand of ketchup, and is worth the extra pennies over the competition. Heinz does not pay me.
Put on your toppings. Sprinkle the mozzarella on top, and avoid the outer edge. Any cheese on the outer edge will burn, and a clear edge makes a good place to grip slices for eating.
Now your pizza is getting softer. Shake your cutting board or peel gently to make sure that the pizza slides smoothly on it. If it sticks anywhere, try to carefully lift that area and put corn meal under it. When your oven is preheated, slide your pizza on to the pan or stone. Your pizza will be done when the cheese on top starts to turn brown in a few spots. This may take 8-10 minutes, depending on what toppings you used. Keep an eye on your pizza to make sure you don't burn too much cheese, especially if you are just making a cheese pizza.
I recommend letting the pizza cool for a bit, then transferring it to a plate or cutting board to slice.
Dough - $0.45; 533 cal
4 oz Mozzarella, shredded - @ $4/lb = $1, 320 cal
1 tbsp olive oil - @ $10/101floz = $0.05, 100 cal
1 tbsp ketchup (Heinz) - @ $3/32oz = ~$0.05, 15 cal
3 tbsp corn meal - @ $3/75tbsp tube = $0.12, 90 cal
1/2 tsp garlic powder - ~$0.03
1/2 tsp red pepper flakes - ~$0.03
pinch of black pepper
I don't have a pizza peel, so I just use one of those flexible smooth plastic cutting boards that come in a pack. I recommend the ones from Bed Bath and Beyond way over Walmart. The extra thickness and durability is worth the additional couple of dollars per pack. I have not tried others. Dust your surface with flour, plop on your dough, flour the top of the dough and roll it out. I use a wine bottle because I won't pay for a rolling pin. My pizzas are constrained to the 11" width of my cutting board, but I don't make perfect circles, so they're often longer ovals. When it's all rolled out, I put the whole thing with the cutting board into my freezer. I never time it, but about 8 minutes in the freezer is probably good. Set your oven to the highest non-broiler temperature setting (e.g.: 550 F) with your pizza pan or stone inside.
When you take your crust out of the freezer, it should be a bit stiff. This helps you lift it up off of the cutting board without deforming it so you can spread corn meal underneath the crust. The corn meal acts as ball bearings so the pizza will slide easily off of the cutting board. Spread olive oil over the surface of the crust. The oil prevents water from the ketchup and topings from making the crust mushy. Sprinkle the spices on top of the oil.
The ketchup is next. I am sure some of you may be appalled that I would use ketchup instead of tomato sauce or paste. I did buy some tomato sauce once when the smallest cans were on sale. I found, though, that even the smallest can had enough sauce for 4 pizzas, and the sauce would not keep well enough for the amount of time it would take me to put that many pizzas on our menu. Ketchup is cheaper, keeps nearly forever, and works well enough at the small quantities used. Spread the ketchup over the crust, but leave the edge bare for a half-inch to an inch. I firmly state that Heinz is the best brand of ketchup, and is worth the extra pennies over the competition. Heinz does not pay me.
Put on your toppings. Sprinkle the mozzarella on top, and avoid the outer edge. Any cheese on the outer edge will burn, and a clear edge makes a good place to grip slices for eating.
Now your pizza is getting softer. Shake your cutting board or peel gently to make sure that the pizza slides smoothly on it. If it sticks anywhere, try to carefully lift that area and put corn meal under it. When your oven is preheated, slide your pizza on to the pan or stone. Your pizza will be done when the cheese on top starts to turn brown in a few spots. This may take 8-10 minutes, depending on what toppings you used. Keep an eye on your pizza to make sure you don't burn too much cheese, especially if you are just making a cheese pizza.
I recommend letting the pizza cool for a bit, then transferring it to a plate or cutting board to slice.
2010-01-14
Beef Stew
I tried something new, and it didn't come out perfectly because of my weak searing and dredging skills, but it is okay. Roasts were on sale. Don't stress about exact amounts. This will take refining.
Serves four people at about 650 calories and $2.00 each, but takes about 6 hours to make (you don't have to do anything for 5 of those hours).
1.7 lbs chuck roast - @ $2.39/lb = $4
1 cup all-purpose flour - @ $3/5lbs = ~$0.17
1/2 lb carrots - @ $1/lb = $0.50
3 stalks celery - @ $1.50/head = ~$0.50
6 red potatoes - @ $3/5lbs bag = ~$1.80
2 onions, regular - @ $1/lb = ~$0.50
1 tbsp garlic, minced - 1/42 of a jar @ $3/jar = $0.07
2 tbsp vegetable oil - @ $4/96tbsp bottle = $0.08
1 tsp oregano - @ $1/bottle = ~$0.05
2 tbsp red wine vinegar - @ $2/25tbsp bottle = $0.08
1/4 cup red wine - @ $15/5L box (Almadine Cabernet Sauvignon) = $0.19
splash of Worcestershire sauce - ?
2 paper towels - @ ~$1.00/roll = ~$0.03
Prep: Cut the beef into chunks 2-3" on each side. Take this opportunity to cut off the chunks of fat from the beef, and discard them. Slice up the carrots, celery, and onions. Dry the beef chunks on paper towels.
Cooking: Heat the oil in a skillet or pot. Brown the dried beef chunks for 3 minutes on each side (this may take 2-3 shifts as all the beef won't fit in the skillet at once). Dredge the beef in flour to coat, then return to the skillet for a couple more minutes to cook the flour on. Put the beef in your slow cooker or dutch oven. Put the sliced carrots, celery, onion, garlic, and oregano in the skillet. Stir fry the veggies together for a few minutes, then dump them on top of the beef. Mix your wine, vinegar, and Worcestershire sauce together in the skillet to deglaze it, then pour the liquid on top of the veggies. Add the potatoes, cover, and set to cook at low temperature for 5 hours, 325 F if using an oven.
Notes: I would absolutely use more wine. That was just all I had. Almadine boxed wine is surprisingly good for the price, and keeps well. Smaller potatoes will cook through and be soft, but larger potatoes will still be firm. I inadequately seared and dredged my beef, and some of the chunks were dried out after cooking. Water will cook out of the vegetables and meat. You may option to pour out all the liquids after cooking, and mix in a little flour or corn starch to form a gravy, but I do not have good instructions for that.
EDIT:
After some research, I believe that my trouble browning the beef was related to my use of a low quality non-stick skillet. I think this has caused several problems with my cooking over the years, and I am just now finding out about the benefits of aluminum-core stainless steel cookware and cast iron. Unfortunately, great cookware from All Clad or even Cuisinart is expensive beyond the theme of this blog. Perhaps the Salvation Army or similar facilities can provide low-cost decent-quality cookware. Lodge sells a very highly reviewed 12" cast iron skillet for $19, as well as other relatively inexpensive cast iron cookware, but these require careful use and maintenance. I will return to this topic in the future.
Serves four people at about 650 calories and $2.00 each, but takes about 6 hours to make (you don't have to do anything for 5 of those hours).
1.7 lbs chuck roast - @ $2.39/lb = $4
1 cup all-purpose flour - @ $3/5lbs = ~$0.17
1/2 lb carrots - @ $1/lb = $0.50
3 stalks celery - @ $1.50/head = ~$0.50
6 red potatoes - @ $3/5lbs bag = ~$1.80
2 onions, regular - @ $1/lb = ~$0.50
1 tbsp garlic, minced - 1/42 of a jar @ $3/jar = $0.07
2 tbsp vegetable oil - @ $4/96tbsp bottle = $0.08
1 tsp oregano - @ $1/bottle = ~$0.05
2 tbsp red wine vinegar - @ $2/25tbsp bottle = $0.08
1/4 cup red wine - @ $15/5L box (Almadine Cabernet Sauvignon) = $0.19
splash of Worcestershire sauce - ?
2 paper towels - @ ~$1.00/roll = ~$0.03
Prep: Cut the beef into chunks 2-3" on each side. Take this opportunity to cut off the chunks of fat from the beef, and discard them. Slice up the carrots, celery, and onions. Dry the beef chunks on paper towels.
Cooking: Heat the oil in a skillet or pot. Brown the dried beef chunks for 3 minutes on each side (this may take 2-3 shifts as all the beef won't fit in the skillet at once). Dredge the beef in flour to coat, then return to the skillet for a couple more minutes to cook the flour on. Put the beef in your slow cooker or dutch oven. Put the sliced carrots, celery, onion, garlic, and oregano in the skillet. Stir fry the veggies together for a few minutes, then dump them on top of the beef. Mix your wine, vinegar, and Worcestershire sauce together in the skillet to deglaze it, then pour the liquid on top of the veggies. Add the potatoes, cover, and set to cook at low temperature for 5 hours, 325 F if using an oven.
Notes: I would absolutely use more wine. That was just all I had. Almadine boxed wine is surprisingly good for the price, and keeps well. Smaller potatoes will cook through and be soft, but larger potatoes will still be firm. I inadequately seared and dredged my beef, and some of the chunks were dried out after cooking. Water will cook out of the vegetables and meat. You may option to pour out all the liquids after cooking, and mix in a little flour or corn starch to form a gravy, but I do not have good instructions for that.
EDIT:
After some research, I believe that my trouble browning the beef was related to my use of a low quality non-stick skillet. I think this has caused several problems with my cooking over the years, and I am just now finding out about the benefits of aluminum-core stainless steel cookware and cast iron. Unfortunately, great cookware from All Clad or even Cuisinart is expensive beyond the theme of this blog. Perhaps the Salvation Army or similar facilities can provide low-cost decent-quality cookware. Lodge sells a very highly reviewed 12" cast iron skillet for $19, as well as other relatively inexpensive cast iron cookware, but these require careful use and maintenance. I will return to this topic in the future.
2010-01-13
The Staff of Life
I've been asked for my bread recipe. My approach is very minimalist, and I am sorry to say that the quality of the bread I make is not very high. I welcome your favorite bread recipes for the oven. I do not have a bread machine.
I got my recipe here: Fresh Baked Bread in Five Minutes. I use a fraction of the recipe because of the size of my bowls. I usually use:
2 cups whole wheat flour, ~$0.33 @ $3/5lbs
2 cups all-purpose or bread flour, ~$0.33 @ $3/5lbs
2 cups water
1 tbsp yeast, $0.67 @ $8/jar
1/2 tbsp salt
That's it. I mix the flour and salt together in a big bowl. I heat the water in a small bowl to 100 degrees F, then add the yeast and wait a few minutes. Then I stir the yeast and water into the flour with a big wooden spoon until evenly mixed, but I do not knead the dough. Let it rise a couple hours and do whatever you want with it. I usually put the bowl (loosely covered) in the oven, set the dial to "warm" for a couple minutes, then turn it off.
This stuff makes great pizzas. I'll post about pizzas later. One batch is good for three pizzas at $0.45 each. It makes two medium loaves of bread at $0.67 each. I spray a little oil on the dough before baking bread to help the crust, and bake at 375 for 30 minutes. The bread tends to be dense and dry compared to store bread. It makes a really good PB&J, but it is not very good by itself.
Could it use oil? Sugar? What makes a light, soft, tasty bread at low cost without filling it with junk?
I got my recipe here: Fresh Baked Bread in Five Minutes. I use a fraction of the recipe because of the size of my bowls. I usually use:
2 cups whole wheat flour, ~$0.33 @ $3/5lbs
2 cups all-purpose or bread flour, ~$0.33 @ $3/5lbs
2 cups water
1 tbsp yeast, $0.67 @ $8/jar
1/2 tbsp salt
That's it. I mix the flour and salt together in a big bowl. I heat the water in a small bowl to 100 degrees F, then add the yeast and wait a few minutes. Then I stir the yeast and water into the flour with a big wooden spoon until evenly mixed, but I do not knead the dough. Let it rise a couple hours and do whatever you want with it. I usually put the bowl (loosely covered) in the oven, set the dial to "warm" for a couple minutes, then turn it off.
This stuff makes great pizzas. I'll post about pizzas later. One batch is good for three pizzas at $0.45 each. It makes two medium loaves of bread at $0.67 each. I spray a little oil on the dough before baking bread to help the crust, and bake at 375 for 30 minutes. The bread tends to be dense and dry compared to store bread. It makes a really good PB&J, but it is not very good by itself.
Could it use oil? Sugar? What makes a light, soft, tasty bread at low cost without filling it with junk?
2010-01-12
The Most Important Meal of the Day
Among stereotypical breakfast foods is one that provides a great opportunity to eat healthily at a low cost: oatmeal. This is a whole grain food that should keep you feeling full through the morning, and it is very inexpensive. I typically buy the big store-brand canister of quick oats, which is $3 or less for 30 half-cup servings. That's 10 cents per bowl. It takes less than two minutes to prepare.
Now, you might say, "But I don't like the taste of plain oatmeal, and I'll go insane if I have to eat it every day." Here are some things I often add to my oatmeal to help it taste better, and you can mix and match for variety:
Cinnamon - zero calories, costs a penny per breakfast
Apple, half, sliced - 40-70 calories, ~$0.40 (varies by size & price)
Honey, 1 tbsp - 60 calories, ~$0.20 (highly variable)
Walnuts, chopped, 1/8 cup - 50 calories, ~$0.18 (@$4.50/lb)
Grape Nuts, 1/8 cup - 50 calories, ~$0.16 (@$2/box)
Flax Seeds, 1/8 cup - 90 calories, ~$0.15
Banana - 90-130 calories, ~$0.25 (@$0.69/lb)
Sugar Substitute - 0 calories, a few cents per packet or free
So, you can have a variety of pretty healthy and tasty breakfasts for $0.50 or less. I even splurge sometimes and have a $0.75 bowl of oatmeal with banana, honey, and walnuts.
Even throw in an 8oz glass of delicious Tropicana orange juice (they do not pay me) fortified with calcium and vitamin D for $0.40 or less. I refuse to pay more than $0.05/oz for juice, and it goes on sale often for less than that. There's a nutritious breakfast for less than $1 per day per person with only a couple minutes of preparation that even a child can handle.
This is a great option for those of you with kids. This kind of breakfast will help your children concentrate at school and be healthy. It doesn't make sense to pay more money for junk cereals that are half sugar, or Pop Tarts, or whatever else, which lead to poor concentration, obesity, and potentially type II Diabetes.
Now, you might say, "But I don't like the taste of plain oatmeal, and I'll go insane if I have to eat it every day." Here are some things I often add to my oatmeal to help it taste better, and you can mix and match for variety:
Cinnamon - zero calories, costs a penny per breakfast
Apple, half, sliced - 40-70 calories, ~$0.40 (varies by size & price)
Honey, 1 tbsp - 60 calories, ~$0.20 (highly variable)
Walnuts, chopped, 1/8 cup - 50 calories, ~$0.18 (@$4.50/lb)
Grape Nuts, 1/8 cup - 50 calories, ~$0.16 (@$2/box)
Flax Seeds, 1/8 cup - 90 calories, ~$0.15
Banana - 90-130 calories, ~$0.25 (@$0.69/lb)
Sugar Substitute - 0 calories, a few cents per packet or free
So, you can have a variety of pretty healthy and tasty breakfasts for $0.50 or less. I even splurge sometimes and have a $0.75 bowl of oatmeal with banana, honey, and walnuts.
Even throw in an 8oz glass of delicious Tropicana orange juice (they do not pay me) fortified with calcium and vitamin D for $0.40 or less. I refuse to pay more than $0.05/oz for juice, and it goes on sale often for less than that. There's a nutritious breakfast for less than $1 per day per person with only a couple minutes of preparation that even a child can handle.
This is a great option for those of you with kids. This kind of breakfast will help your children concentrate at school and be healthy. It doesn't make sense to pay more money for junk cereals that are half sugar, or Pop Tarts, or whatever else, which lead to poor concentration, obesity, and potentially type II Diabetes.
2010-01-08
Pineapple Pork Stir Fry
Ingredients:
4 Pork chops, center cut, boneless, thick; about 6oz each @ $3/lb = $4.50
1 can of pineapple chunks (Dole is best); 20oz @ $1
1 cup of rice, brown, dry; 1/5 of a 2lb bag @ $2.20/bag = $0.44
2 tbsp vegetable oil; should be @ <$0.05/tbsp = $0.10
1 lb bell peppers, sliced, frozen @ $1.69/lb
1/2 tsp thyme (avoid McCormick); should be @ <$0.10/tsp = $0.05
1/2 tsp ginger, fresh, shaved (store root in freezer); should be ~$0.05
1 tsp soy sauce; $?, I'm guessing ~$0.05
1 tbsp garlic, minced; 1/42 of a jar @ $3/jar = $0.07
2 paper towels @ ~$1.00/roll = ~$0.03
This recipe serves four at about $2 and 600 calories per person. Cooking time is about an hour. The spice amounts are estimated, and salt and pepper can be added to the thyme at a negligible cost.
Prep: In the morning, sprinkle the thyme on the pork chops, and marinate them in a sealed nonreactive dish or plastic bag with the juice from the canned pineapple. Let marinate in a refrigerator throughout the day. Store the pineapple chunks in a nonreactive container in the fridge, also.
Cooking: Boil 2 cups of water in a small pot, add the rice, and reduce heat to a simmer. The rice will take 45 minutes to cook. Put the oil in a skillet or large pot that has a cover. Put that pot on the stove top at a little less than medium heat. Remove the pork from the marinade, and pat them dry with paper towels. Discard the marinade. Set your oven to preheat to 325. When the oil in the skillet starts to smoke a little, put the pork in to brown 2-3 minutes on each side (may have to do two at a time), and be careful of oil splatter (use the cover). Put the browned pork in a covered cassarole (or keep in the pot, if you used a pot), and put in the preheated oven for about 30 minutes (advised internal temperature is 160 F). While the pork is baking, put the peppers, pineapple, soy sauce, ginger, and garlic in a skillet (the original skillet if you used one) at low heat (one quarter turn of the knob). The peppers and pineapple can be set to simmer when they're hot, since they will probably get hot before the pork is done. When the pork is done, there will be juices in the bottom of the pot. Put the pork aside, then skim the fat off the top of the juices (or soak it off with a paper towel).
Serving: Each plate will have a pork chop, and some peppers and pineapple on a bed of rice. Drizzle the degreased pork juice over the chop and rice for moisture and flavor. I made this last night, and it was delicious. I am looking forward to the leftovers tonight.
4 Pork chops, center cut, boneless, thick; about 6oz each @ $3/lb = $4.50
1 can of pineapple chunks (Dole is best); 20oz @ $1
1 cup of rice, brown, dry; 1/5 of a 2lb bag @ $2.20/bag = $0.44
2 tbsp vegetable oil; should be @ <$0.05/tbsp = $0.10
1 lb bell peppers, sliced, frozen @ $1.69/lb
1/2 tsp thyme (avoid McCormick); should be @ <$0.10/tsp = $0.05
1/2 tsp ginger, fresh, shaved (store root in freezer); should be ~$0.05
1 tsp soy sauce; $?, I'm guessing ~$0.05
1 tbsp garlic, minced; 1/42 of a jar @ $3/jar = $0.07
2 paper towels @ ~$1.00/roll = ~$0.03
This recipe serves four at about $2 and 600 calories per person. Cooking time is about an hour. The spice amounts are estimated, and salt and pepper can be added to the thyme at a negligible cost.
Prep: In the morning, sprinkle the thyme on the pork chops, and marinate them in a sealed nonreactive dish or plastic bag with the juice from the canned pineapple. Let marinate in a refrigerator throughout the day. Store the pineapple chunks in a nonreactive container in the fridge, also.
Cooking: Boil 2 cups of water in a small pot, add the rice, and reduce heat to a simmer. The rice will take 45 minutes to cook. Put the oil in a skillet or large pot that has a cover. Put that pot on the stove top at a little less than medium heat. Remove the pork from the marinade, and pat them dry with paper towels. Discard the marinade. Set your oven to preheat to 325. When the oil in the skillet starts to smoke a little, put the pork in to brown 2-3 minutes on each side (may have to do two at a time), and be careful of oil splatter (use the cover). Put the browned pork in a covered cassarole (or keep in the pot, if you used a pot), and put in the preheated oven for about 30 minutes (advised internal temperature is 160 F). While the pork is baking, put the peppers, pineapple, soy sauce, ginger, and garlic in a skillet (the original skillet if you used one) at low heat (one quarter turn of the knob). The peppers and pineapple can be set to simmer when they're hot, since they will probably get hot before the pork is done. When the pork is done, there will be juices in the bottom of the pot. Put the pork aside, then skim the fat off the top of the juices (or soak it off with a paper towel).
Serving: Each plate will have a pork chop, and some peppers and pineapple on a bed of rice. Drizzle the degreased pork juice over the chop and rice for moisture and flavor. I made this last night, and it was delicious. I am looking forward to the leftovers tonight.
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