ORChick's "Is it really that hard?" journal

[ORChick]

Well, my week is all fouled up now as regards cooking and eating. There are several things going on this week in the community, including meals; nice way to augment the diet, but not so good for keeping track of low budget cooking. I was contemplating giving up the challenge for awhile, but then decided that, since so much of it is theoretical anyway, perhaps I can post what I would be cooking if I could

So, yesterday DH had cereal for breakfast, and I had the leftover chicken wings for lunch (as I've mentioned, we tend to be breakfast OR lunch people, usually not both).

Dinner was spaghetti with sauce made from canned tomatoes, onions, garlic, shredded carrot, chopped celery, minced parsley, dried marjoram and pepper, with some meatballs added. Lettuce salad, with some of the shredded carrot, and diced cucumber added. Vinaigrette dressing. DH got the last of the vanilla pudding for dessert.

This morning's breakfast was French toast, with jam.

Today is cool and rainy, so a nice soup for dinner I think. Fish chowder with chopped bacon, onion, potato, celery, carrot, milk, and 1/2# of white fish; spiced with pepper and herbs, garnished with parsley and chopped green onion. Bread on the side.

 

[ORChick]

Its been a few days since my last update. On Friday we had Indonesian fried rice - Whatever veggies I had, thrown in a wok - carrots in small dice, celery as well, onions, garlic, the last mushroom - tossed about in the pan till tender; the chicken bits from the chicken carcass added in: cooked, cold rice added, and tossed about. A sprinkling of soy sauce and sesame oil. The whole garnished with chopped green onions, caramelized yellow onion; 1 egg, beaten, and cooked in a small pan like an omelet, and then rolled like a cigar and sliced. I roasted the rest of the cauliflower to go with it. The last of the lettuce as a small salad.

On Saturday we had what they call in Germany a *Farmer's Omelet*, or *Farmer's Breakfast*. Chopped bacon browned in a pan, with some diced potatoes added, and veggies (mostly potatoes) - in this case diced onion, celery, carrot, and a bit of minced garlic. Several eggs beaten (pepper and herbs/spices added; caraway is very German), and poured over. The pan turned and tilted, and the veggies lifted with a spatula to get the egg underneath. Pretty much an Italian frittata, with a Teutonic flavor. Getting low on veggies, so celery sticks on the side.

This week was hard, as so much of the budget went on basics. By Sunday (today) I was out of fresh veggies, and most everything else. So we fell back on an old standby from our younger, poorer days, even though we had already had spaghetti once this week. I cooked spaghetti for two, drained it, and fried it in a large pan, first rendering some bacon for the fat. Removed the bacon, added some olive oil to make up the difference, and fried the noodles till browned, and sort of crunchy. Often, in the past, we would add a fried egg or two on top, and call it dinner. At this point in the week the eggs were gone, so I pulled out the rest of the tomato sauce from last Wednesday, and some more of the meatballs (and the bacon bits) - and there we had a filling, if not terribly balanced dinner.

 

[ORChick]

Shopping today with a new $70 (plus the 67c, or whatever was left from last week )

Apple, Gr. Smith 1# 0.79 0.79
Bananas 1# 0.59 1.18 - 2#
Beans, black 1# bulk 1.29 1.29
Bell peppers 2 peppers 0.88 0.88
Broccoli 1# 0.89 0.89
Cabbage, green 1# 0.39 0.78 - 2#
Carrots 2# 0.79 0.79
Cornmeal 1# bulk 0.79 0.79
Cucumber x3 0.99 0.33 - 1
Eggs 1 dozen 1.19 2.38 - 2 dozen
Fish Flounder 1# 3.48 1.74 - 1/2# --- We try for fish at least once a week; today this was cheapest
Gr. beef 1# 3 1.5 - 1/2#
Lentils 1# bulk 1.09 1.09
Lettuce head 0.99 1.98 - 2 heads
Mango 2 mangoes 0.88 0.88 ------ This seemed like too good a deal to pass up, as we both like mangoes
Onions 1# 0.29 0.58 - 2#
Orange 1# 0.69 0.69
Pork butt 1# 2.18 4.36 - 2#
Smoked sausage 1# 1.79 1.79
Stew meat/beef 1# 3.49 3.49
Tomatoes, tinned 28 oz 1.08 1.08

TOTAL 29.28 ---- Remainder 40.72

ETA a few things I forgot -

3/4 gallon organic apple juice 7.79 ------ I buy organic when I can because of DH's health history;
Celery - 1 head 0.79
Epazote herb 1. 79 ----- Not absolutely necessary for the recipe, but the budget allows it today
Mushrooms 1# 2.50

NEW TOTAL 42,15 ---- Remainder 27.85


Showing that once you have the basics it isn't that hard to fill in the gaps.

 

[ORChick]

Monday - This is basically a free day. DH is having a medical procedure done on Tuesday, and is only allowed clear fluids today. So I will make some beef broth with the stew meat, chopped onion, celery, carrot. He gets the broth, and I will get the soup with meat and veggies. If I am still hungry I'll have a grilled cheese sandwich. He doesn't eat cheese, so this is a good opportunity for me to get my "aged milk" fix. He will also be drinking tea, and apple juice throughout the day.

Tuesday - Oaxacan black beans, salad, homemade flour tortillas, fruit salad (apples, oranges, mangoes, bananas with yogurt dressing).

Oaxacan black beans -

1 # black beans - soaked overnight with 1 Tbls ACV and (if available) several leaves of epazote (Mexican herb - adds flavor, and lessens *gastric distress* often caused by beans)
2 cups diced tomatoes - canned are fine
2 cups chicken broth
About 5 cups of water
1 minced onion
2-3 minced garlic cloves
2-3 minced fresh epazote leaves (if available - check your supermarket; you might be surprised)
1/2 tsp whole cumin seed
2-3 Tbls good lard (lacking this you might use bacon fat, or leave it out entirely)
(Ham hocks, diced ham, smoked sausage - optional)

Cook everything in a crockpot on high until the beans are tender - this can take up to 18 hours (though I don't think it did for me) Might want to cook it when you have time to watch/taste it, and then re-heat when ready to serve. Fish about to remove the little bones if using ham hocks.


Wednesday - Flounder, brushed with lemon juice/chopped parsley/ground pepper marinade, grilled; leftover black beans, rice pilaf, salad

Thursday - Stuffed bell peppers - stuffing = sauteed onions, garlic mixed with ground beef and leftover rice pilaf - baked till peppers are tender and filling is cooked; apple, celery, broccoli salad

Friday - Polenta (cooked earlier, put into loaf pan to cool, turned out and sliced), grilled or fried, with leftover tomato saucemixed into carnitas, broccoli

Carnitas (Mexican *Little meats*)

Use pork butt, or another piece that is not too expensive and not too lean. Put it into a large stock pot and cover with water. Add a sliced carrot and sliced celery stalk, some diced onion and a few cloves of garlic, as well as some thyme or marjoram, and maybe a couple of bay leaves, if available. Bring to a boil, reduce to simmer, and cook till the pork can be easily pulled apart with 2 forks - about 2-2 1/2 hours. Transfer the meat to a baking pan (strain the broth, discarding veg, and saving broth). Pull the meat apart with two forks as much as possible, pour over 1/2 cup of milk, and put into 325* oven. Bake till the drippings are browned, about an hour. Meanwhile, simmer the strained broth, uncovered, to concentrate it. When meat drippings are browned pull the meat apart some more, and stir it around. Pour over 1 cup of broth. Bake another 15 minutes. Repeat another 1 or 2 times. The meat should be very tender. Let cool. The meat keeps very well in a plastic baggie in the freezer (and it is worthwhile to make quite a bit at one time) This is good as taco or enchilada filling, or added to fried rice, or all sorts of things.

Saturday - Chopped cabbage, sauteed in bacon grease, fried apple rings, the last of the meatballs, some gravy for them what wants it (my DH) (fat, flour, some diced onion and garlic, beef broth), and Spaetzle (German noodles/dumplings)

Spaetzle

1 rounded cup flour
Pinch of salt
2-3 eggs
(Tbls of oil, if using fewer eggs)

Mix everything together, beating till the dough is elastic, and stretches out in strings as you stir.

Bring a large-ish pot of water to the boil. If you have one (available in many kitchen stores) use a Spaetzle maker to drop the dough into the water. Lacking this, push the dough through a large holed colander with a wooden spoon (make a more liquid dough), or (with a more solid dough) (this is the old fashioned way) plop the dough on a wet cutting board, hold it over the boiling water, and use a knife to cut small pieces (about an inch or so by 1/4 - 1/3 inch), scraping them into the water. As they rise to the surface they are done. Pour through a sieve, or use a slotted spoon to get them out of the water. Drain well. Before serving, melt some butter in a frying pan, and turn the Spaetzle in the hot butter till re-heated. (My MIL would brown some breadcrumbs in the butter first, and add the Spaetzle to the buttered crumbs)

Sunday - Lentil dish from the Swiss Army (from one of my favorite German language blogs) - Not original to the recipe, but I add sliced smoked sausage, and serve with biscuits, and a salad

Lentils

1/2 # brown lentils
A bit of oil
2 slices bacon, diced
2 cloves of garlic, minced
1 carrot, cut in fine dice
About the same amount (as carrot) of celery root, in fine dice (lacking this, 1 stalk of celery, diced)
About the same amount (as carrot) of leek, in fine dice (lacking this, use onion)
1 oz tomato paste (or finely chopped tomato, and use less water)
2/3 cup red wine, if available
1 3/4 cups water
Salt, pepper,nutmeg, marjoram, bay, cloves

Heat oil - add bacon, then onion, then garlic - turn in the fat, and cover and steam for a few minutes
Add the vegetables, and continue to steam. Add the tomato paste, stir to mix, and add the red wine (if using) or a bit of water to deglaze the pan, scraping the bottom of the pot. Add the rest of the water. Season to taste with the various seasonings.
Add lentils; bring to a boil, lower to simmer, cover and cook x 30-40 minutes, till lentils are tender but still firm. Add water as necessary.
Adjust seasonings.


Now I need to go back and add a few forgotten items to the shopping list

 

[moolie]

Sounds delish, all of it, but I'm especially slobbering over the thought of your Farmer's Breakfast at the moment (and I had a good breakfast!)

 

[ORChick]

Another week gone by, but we ate better this last week than the one before, now that we have a bit of a pantry set up; a few leftovers from the the first week. And this week we have more. Object lesson that having "nothing" it is hard to build up, but once you have "something" you can build on it, and make it grow (I've noticed this seems to work with bank savings accounts as well, quite often).

I am embarrassed to notice that I have been gaily tossing cheese about in various recipes over the last 2 weeks, but didn't actually "buy" any at the beginning . I shall attribute that to my loving brother taking pity on his destitute sister and donating to the cause, and leave it at that . I shall buy my own cheese from here on though

This week's shopping list:

Bell peppers 2 peppers 0.88
Candied ginger 4oz 3.5 (guess)
Cheese, Cheddar 2# 5.98
Choc. Chips 1# bulk 3.69 1.85 #
Eggs 1 dozen 1.19 2.38 2 doz
Fish catfish 1# 4.99 2.50 #
Garlic x2 1.00 1.00
Lettuce head 0.99 0.99
Macaroni/Penne 1# 0.99 0.99
Melon 1# 0.49 1.47 3#
Molasses 1# bulk 5.00 1.25 # (guess)
Nectarines 1# 1.29 1.29
Oranges 1# 0.69 0.69
Peas, frozen 1 # 2.50 2.50 (guess)
Raisins 1# 3.5 1.75 # (guess)
Radish 2 Bunches 0.98 0.98
Spinach Bunch 0.99 1.98 2 bunches
Tortillas, corn 1 doz 1.29 1.29
Unbleached Flour 5# 1.78 1.78
Walnuts 1# bulk 8.49 2.12 1/4#
Whole chicken 1# 0.79 3.56 4.5#
Whole milk 1 gallon 2.58 2.58

Total 43.31

I figure I've got about $57 left over so far, from the 3 weeks. I could start building up my pantry, buying in bulk. I thought about that today at the store - buy 10# of flour instead of 5#, but the 5# was cheaper per pound, so I just got what I needed.

I will be making bread again this week; and a quart of yogurt, using the yogurt I bought in the 1st week as a starter.

A few of the items on the shopping list are guesses, as I neglected to check the price today. I don't think they are too far off.

 

[ORChick]

Planned menu for this 3rd week of the experiment:

Monday: Gulasch soup, with biscuits, and chocolate mousse

Tuesday: Macaroni and cheese (for me), and what we fondly call "Macaroni and cheese without the cheese" for DH; carrot sticks, celery sticks, and radishes, the last of the choc. mousse

Wednesday: Leftover macaroni for both of us, fruit salad, and homemade oatmeal cookies

Thursday: Roast chicken, mashed potatoes, gravy, wilted spinach with bacon grease (with another batch of chicken broth from the carcass to can or freeze)

Friday: Curried chicken salad with walnuts and ginger, corn muffins

Saturday: Grilled Cajun spiced catfish, grilled peppers, carrot salad with raisins

Sunday: Tacos with some of the leftover carnitas (last week), lettuce, drained yogurt (instead of sour cream), leftover black beans (last week, from the freezer), lettuce salad with shredded carrot and radish

------

Goulash soup:

DH prefers plain old Gulasch, so I rarely have any left for soup, but this time I just won't give him the option as the soup goes farther.

Brown bite sized pieces of beef (the stew meat I bought a week or so ago) in batches, to make sure it browns and doesn't steam. Return to the pot, and add approx the same weight in sliced onion (some chopped garlic if you like). Cover, and reduce the heat, and let it all steam for 10 minutes. Meanwhile mix up some Gulasch spice - for 1# of beef mix together:
4 tsp sweet paprika
1/2 tsp hot paprika (or somewhat less cayenne pepper)
1/4 tsp of mustard powder
1/4 tsp of ground coriander
1/2 tsp of ground caraway
about 1/8 tsp of freshly ground pepper
large pinch of ground cloves
1/8 tsp of dried marjoram
If you have them: 1/4 tsp each of dried onion and dried garlic - lacking these chop a bit of fresh garlic; onion is already in there
---- If this seems more than you are willing to buy, then leave most of it out, though it won't be quite as nice. The really important bits are the paprika(s), caraway, pepper and marjoram ----

When the meat and onions are thoroughly steamed, and the onions are soft stir in 2 Tbls tomato paste (or rather more pureed tomatoes, but added later with the other liquid), and stir in 2 Tbls flour. Stir well, scraping the bottom of the pot (this will make a sort of roux, to thicken the sauce later) Stir in the Gulasch spice mix, and then 1 cup red wine (if you like; its also quite nice without). If making just Gulash add in about 2-3 cups of beef broth, and let it simmer, covered, till the beef is tender - a couple of hours. Serve with noodles or potatoes. For soup, use either the whole recipe, or whatever is left from last night's dinner, and add cubed potatoes, carrot chunks, and more broth, and let it simmer till the veg. is tender. Maybe add some more paprika and other spice as needed

Chocolate Mousse - My recipe is actually misnamed; mousse is a light frothy confection, but this is not. Most people I have served it to have no problem with that

For 6 servings -

(If you are hesitant about eating raw eggs please skip this recipe)

I cup semi-sweet chocolate chips (or 6 oz really nice dark chocolate, if you are feeling extravagant)
6 eggs (I have done this numerous times with regular storebought eggs with no problem; now I am biased, and can only recommend home grown, free range )
1/4 tsp cream of tarter (seems to help it set up)
2 Tbls reasonably good brandy or whiskey (another gift, last Christmas, from my loving brother )

Melt the chocolate in a double boiler (or microwave, if you insist)
Blend eggs, cream of tarter, and brandy in the blender; with blender going pour in the melted chocolate. Use a rubber spatula to get it all down to the blades. Pour the resultant chocolate goodness into small serving containers - I use demi-tasse cups. It is very rich, and most people only want a small portion (Admitted choco-holics may dispute this ) A dollop of whipped cream on top might seem like a good idea, and it certainly would look nice, but - believe me - it really isn't necessary.

 

[ORChick]

Macaroni and Cheese Without Cheese (for my poor, benighted DH, who doesn't eat cheese) and the Real Thing (for me)

For both dishes, for both of us, for two evening meals, I start with about 4 cups of macaroni, cooked al dente. After cooking, and draining the pasta, I divide it in half; my half stays in the colander, his goes into a big bowl.

To the bowl I add whatever veg. seems appropriate, about half cooked. Peas (usually frozen), and carrots cut in small pieces are always there; corn might be nice for some, but he doesn't like it; small broccoli florets are nice. Really, whatever appeals, and is available (and cheap). Onions and garlic (dried, mixed with the milk, are fine in this). I also chop or slice a nicely flavored sausage or two - smoked sausage is good; whatever you like. Hotdogs aren't bad, if that is what you have. Beat 4 eggs, or so, and add enough milk to make about 2 1/2 cups liquid (judge from your baking dish; it is always a guessing game, even though I have been making this for decades ) Add ground pepper, and herbs/spices to taste - and dried onion/garlic if desired. Pour it all over the macaroni, mix, and pour the whole thing into a deep baking dish or loaf pan(s). (I do it this way to make sure that everything is coated in the egg/milk mixture) It should have the egg/milk up at least 2/3 to 3/4 to the top; if not mix another egg and some more milk, pour it over and mix as much as possible. Spread breadcrumbs over the top, sprinkle with paprika, and dot with butter. Bake, uncovered, at 375*F for 45 min to 1 hour, until the egg custard is set. DH says the crispy bits on the side are really the best part.

While that is baking I make a cheese sauce; 3 Tbls fat, heated, into which I whisk 3 Tbls flour. Cook for a few minutes, whisking, and add 2 cups of milk. Stir as it comes to a boil, and cook till thickened. Add grated cheese (cheddar is my choice for this), enough to make it nicely flavored (sorry; I seldom measure). I like to add some veg, though there aren't too many choices that appeal to me here. Broccoli is good, and spinach; not too much else is nice, in my opinion, but that may be just me. A dash or two of Tabasco, and maybe some chopped fresh herbs, if available, or dried, if not. Add in the macaroni, and pour everything into a baking dish. Cover with some more grated cheese, and then some bread crumbs, and dot with butter.. Pop it in the oven for about 15 minutes - or until the other casserole is done - and there you have it - Macaroni and Cheese, without cheese, and the other (better ) one for us normal folks

 

[ORChick]

Curried Chicken Salad -

1 cup diced, cooked chicken or turkey (or canned tuna, drained)
1 tsp curry powder
1/2 tsp turmeric
1-2 tsp olive oil
2 Tbls minced onion (red, if available)
1 Tbls chopped candied ginger
3 Tbls each mayonnaise and yogurt
1 1/2 tsp rice wine vinegar (or other vinegar of choice)
1/2 tsp prepared mustard
Dash cayenne
2-3 Tbls chopped pecans (or walnuts, or hazelnuts, or whatever is handy to you)
Cook the curry powder and turmeric in the oil in a small pan over low heat, stirring, for about 5 minutes. Remove form pan, and toast the nuts, stirring, in the same pan for a few minutes.
Whisk the rest of the ingredients, except chicken, together, and add the curry mixture. Pour the sauce over the chicken, and mix in the nuts. Serve on lettuce leaves. OR (to make it go further) cook 1 1/2 cups fusilli pasta, cool, and mix gently with chicken (may need slightly more sauce in this case)

 

[moolie]

Sounds like a yummy week ahead for you

I've copied your Curried Chicken Salad and will also try your Goulash Soup, I've made Goulash with noodles before but never thought of taking that flavour combo into soup!