Bean Soup and other Comestibles

We're been paring cheese like crazy.  Earlier in the week it was Chicken Tortellini Soup with spinach and mushrooms, and today I made bean soup from scratch.  So good, so cheap. 


I had planned to cook the beans with some turkey kielbasa which  I always get as a two-fer, but when the "kielbasa" thawed, it was a Chorico.  Thanks heavens it wasn't a banana.  I do freeze overripe bananas, and when I get three, I make banana bread.  Amazing the difference that extra banana makes.  It takes the bread to a whole new level.



The chorico made the soup even more delicious than usual.  Recipe was 3/4 lb. of navy beans, one large onion, chopped, 3 cloves garlic, 4 slices chopped thick-cut bacon, the chorico (about 12 oz) and 1 can low-fat low-salt  (14 oz) chicken broth and 1 14 oz. can garden vegetable broth.  I usually add carrot, chopped, but I forgot.  I added 1 t. dried thyme for more flavor. 


  I serve this with homemade southern-style cornbread.  This is a recipe, at least 200 years old, that calls for only corn meal (stone ground is best), buttermilk, egg, salt, shortening (your choice), baking soda and baking powder.  NO SUGAR.  It tastes so good and so wholesome and a little whipped butter on it just hits the spot.  Sugar in cornbread is a yucky New England tradition like flour tortillas that must be cast out.



We had a salad with the rest of the spinach bought for the soup, grape tomatoes and a good Caesar store-bought on sale dressing.  I've been saving between 20-30 percent every week at the grocery store and am psyched! 


It really helps to plan menus around the specials, especially the meat and the produce.  


Slowly, but surely, I'm getting caught up after the holiday.  How about you?  We ate the last of the frozen cheese twists on Monday.  So nice to have hors d'oeuvres in the freezer, and cookies, too.  I froze some of each recipe of the cookies I baked, and we had them well into January.  


The oven thermostat crapped out early in January, and we cooked on the stovetop for a few weeks.  The stove was 22+ years, so it did need to be replaced.  I got a fancy Kenmore with a nice warming oven (where bread can be proofed) and a convection oven and a fancy burner in the middle that takes a griddle.  We'll be cooking up a storm to figure out how everything works.  


I did pork tenderloin two ways right off the bat.  We get them as two-fers, and I made cutlets out of one and served them with a red currant/wine sauce (mega-yum) and stuffed the other with a bread stuffing mix left over from Thanksgiving.   Made a rosehip jelly sauce for that.  These cheap Ocean State Job Lot jams make good sauces, too.    A bit of broth, a little wine, some seasonings, and maybe a tablespoon of jelly make a great sauce.    Don't be afraid to experiment. 


Yours in frugality, 


The Cheeseparer

Post Christmas Craziness

We live next door to two young men who have discretionary income. Once (just once) they had a dinner party and planted flowers in in the yard beforehand and pulled them all up afterward. Another year, they put a nice but wilted cherry tomato plant out in the trash. The trash collectors whipped the plant into their cab, not the back of the truck. I heard one of them say, "Just needs a little water."


Today is trash day, post New Year's. After beaucoup house guests and the big changing of the cat litter, we had a lot of garbage, in spite of recyling of plastic and bottles plus newspapers and using the cardboard as kindling for the fireplace.


The site of a discarded Christmas tree in the neighbor's waiting trash was not so remarkable, but what was crazy was that it was still decorated.  I walked the few yards along the street from our trash to theirs, and  found a lovely little Norfolk pine still adorned with beautiful sparkly red balls. Of course I removed them, because  some of ours are pushing old age, and felt sad that the tree was to be discarded.  The instructions said it could not tolerate cold under 45 degrees, and we are still in the thirties and were low twenties last night.  Then Significant Other  mentioned that their trash had been put out just this morning.  
 

I'm as tender-hearted with plants as with animals.  I mourn each houseplant that bites the dust and each annual that succumbs to frost in the fall.  
I rescued the Norfolk Pine.  They are devilishly difficult to grow, and need certain temperature, water and humidity requirements that are going to make this a major pain in the butt.  

Nevertheless.  It is mine, along with 15 or so nice new ornaments.   

Scrounging is what I do best.  My only bad luck was to acquire a table for the porch at the Wellesley Dump that apparently harbored a poltergeist.  It was returned months later with apologies to the spirit.  Never had that before.  Wouldn't have believed it.  Still don't, but it happened. 

 I'm posting  a link to the World's Best Macaroni and Cheese and it doesn't cost a fortune, using as it does ordinary grocery store ingredients. The Christmas bills and the economy are fearsome, so we all must cope.  It's a recipe that both kids and adults will love.  

Trust me.  This recipe rocks!

http://www.bigoven.com/124565-The-Best-Macaroni-And-Cheese-recipe.html

Yours in frugality.  Think good thoughts for the Norfolk Pine. 


The Cheeseparer

Saving at the Supermarket

The past month, using specials and coupons, I've been saving between 20 and 45 per cent at the supermarket. There's 3 pounds of butter in the freezer (yes, butter freezes, and no, I wouldn't even consider using margarine for holiday baking.) No how, no way.

We've been loading up on "winter stores," because here in the New England a blizzard may surprise us, and we want to have 4 days food in the house. I've got a plastic bin full of good stuff to eat, and in April, when all danger of storms are past, we eat it up.

We're been buying BOGOS (buy one get one) and specials like flour, sugar, and raisins for the holiday baking. I began it yesterday with some shortbread with cocktail nuts roasted, chopped and pressed into the dough. The sweet-salty combo is really good.

I splurged and got some phyllo dough on sale, to make some cheese twists to take to a party. Hoping the recipe will make many, as they can be frozen.

What I've been busy with mostly is upgrading my computer--transferring the data from a dying Dell to a sparkly new Mac Mini. And Christmas shopping on Craig's list. By the way, magazines, which can frequently be got quite reasonably. will be a yearlong gift.

Finding supermarket sales and using a coupon will save you big. And of course you recycle your grocery bags and take the reusable ones you buy for a dollar. And shop places like Building 19 and the Ocean State Job lot--these are Boston area stores that have Good Stuff Cheap.

If a few days, I'll scare up the shortbread and cheese twist recipes. It's always nice to take something homemade to a party if you're any kind of cook at all. If you aren't, pick up a bottle of wine. The newspapers always have articles about good buys in good wine. Clip the article.

Be frugal, but don't sacrifice good taste. If nobody eats it, then you haven't saved nuthin'.

Happy Holidays,

The Cheeseparer

Salmon Croquettes

I came to eating in diners in adulthood, and to my surprise, one of the items of diner food I found delicious was salmon croquettes. There are no diners nearby, and sometimes I get a hankering for salmon croquettes.

This week's were the best. The one pound can of salmon came from Ocean State Job Lot, and it cost around $3.55. I found an old powdered Hollandaise sauce in the spice drawer and made it. Didn't exactly taste like fresh-made Hollandaise, but it tasted o.k.

Here is the recipe. Best I've ever eaten. Note: I used more salmon than the recipe called for.


Salmon Croquettes
Yields 12 Servings 8 oz Canned Salmon
1 small Onion, Chopped Fine
1 1/2 Cups Cooked Potato, Mashed
- Salt
- Pepper
1 tsp Curry Powder
1 Whole Egg, For Glazing
2 Tbls Parsley, Chopped
1 Egg Yolk, Lightly Beaten
1 Tbls Lemon Juice
1/4 Cup Milk
- Dry Bread Crumbs

Drain the salmon.
Remove the bones.
Flake the salmon into a bowl.
Add the chopped onion, mashed potato, curry powder, parsley, lemon juice,
lightly beaten egg yolk, salt and pepper.
Mix thoroughly.
Refrigerate until firm.
Mold the salmon mixture into croquette shaped (1" x 2") ovals.
Combine the whole egg with the milk.
Dip the croquettes into the mixture.
Dip the coated croquettes into the bread crumbs, press on firmly.
Refrigerate for 1 hour.
Preheat the oil in the deep fryer.
Deep fry until golden brown.
Drain on paper towels.
Serve hot.


This recipe is from New Zealand. The web site is: http://www.binary.co.nz/salmon.html#1

Mega yum. The curry adds a je ne sais pas. I use a hot curry powder, so I only added 1/2 teaspoon. It was perfect. I also used part panko, part regular bread crumbs. The only down side of the recipe is that the house reeks from the cooking oil. Tonight I opened the kitchen window, so maybe tomorrow will be better. I used Instant Mashed potatoes made with butter and low-fat milk. The potato gives them a lightness not ordinarily associated with croquettes.

Serve with Hollandaise or a white sauce. A bit of bechamel would be nice.

Way to go, New Zealand! Serves 4 people with leftovers or 4 very hungry people.

The Cheeseparer

Frugality Fatigue and some recipes

Today, a Boston Globe writer discussed something called "Frugality Fatigue" and how it seems to be creeping up on a lot of us. Tired of cheese paring? Me, too. However, we have been coping quite well with our little strategems, and I would hate for them to fall by the wayside and for DEBT to read it's ugly head.

Have you noticed that people who sell goods and services are nice these days? Isn't that nice?

I have devised a way to get a free meal. We are now buying chicken breasts with the skin and bone on them. I poach them with aromatic vegetables (onion, celery, carrots) and fresh herbs (parsley, sage, rosemary and thyme!!!) When the breast is cooked, I remove it, let it cool and return the skin, fat and bones to the cookpot. I cook the broth down somewhat to let a flavor develop. When I remove the bones again, there's always a bit of meat here and there. I save these bits. Sometimes it's almost a cup. Strain the broth. By now, it's lovely. Now you have the makings of chicken soup. Saute an onion, some chopped carrots, more celery and herbs and add your chicken broth. Voila! This week I had some mushrooms and spinach to toss in. It's kind of a clean-the-veggies-out-of-the-fridge before they become past prime. A sun dried (not in oil) tomato enriches the broth. At the end, I cook some small pasta, ditalini or orzo will do. We usually get dinner and a lunch. Costs practically nothing. Nourishing, tasty.

Yum!

Brunch and other meals

Feeding houseguests always presents a challenge if you have to deal with food dislikes, time in the kitchen and budget considerations. We did this recently with a fair amount of elegance. Main courses were tortilla soup, pot roast, and seafood marinara. The pot roast covered two meals, and no one ever complains about leftover pot roast and gravy. I cooked fresh vegetables each night. Root vegetables: carrots, parsnips, potatoes and onions are cheap, as is celery. Loads of parsley from the garden. All you need is a salad.

The seafood marinara (pictured) had limited quantities of seafood and was served over pasta, so that worked out well. I went to a first rate fish market and bought scallops untreated with chemicals and large (not giant) shrimp.

Below is the brunch dish I served. Notice it calls for bread, milk, eggs and sausage, none of which break the bank. Neither are prunes gold-plated. It serves a lot and tastes great. We buy maple syrup at the Ocean State Job Lot and use it sparingly. Enjoy!

Raisin-Bread Strata with Sausage and Dried Plums

8 – 10 servings

1 pound bulk breakfast sausage ( I used pork, turkey will work)
8 large eggs
4 cups whole milk
1 ½ t. salt
¾ t. ground black pepper
1 16 ounce loaf sliced raisin-cinnamon swirl bread, each slice halved on the diagonal. (Pepperidge Farm makes a good raisin cinnamon swirl).
18 dried pitted plums (prunes) each cut into 3 pieces

Pure Maple Syrup

Sauté sausage in large nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork, about 6 minutes. Using slotted spoon, remove sausage to bowl; cool.
Butter a 13 x 9 x 2 inch glass baking dish.
Whisk eggs, milk, salt and pepper in medium bowl. Arrange half of bread in bottom of prepared dish with bases of triangles facing in same direction. Scatter half of sausage, then half of plums over bread. Arrange remaining bread in dish with triangles facing in opposite direction. Scatter remaining sausage and plums over. Pour milk mixture over; press on bread to submerge. Cover and chill overnight.
Position rack in center of oven and preheat to 350 degrees F. Place strata on rimmed baking sheet. Bake uncovered until strata is pulled and golden and knife inserted into center comes out clean, about 1 hour. Let stand 10 minutes. Cut strata into squares and serve with maple syrup.

From Bon Appetit

Salpicon

We've been on a two-meals a day soup/salad binge with occasional "regular" meals. Last night we cooked a roast beef (not prime rib, not sirloin, just a plain 'ol roast beef like your old fashioned mother might have served for Sunday dinner) on the barbecue.

This was an inspired way to cook. First I marinated in red wine, olive oil, onions and garlic for 12 hours. Then I dried the meat off and sprinkled it heavily with Penzey's Barbecue of the Americas rub. Yummo!

My Significant Other prepared the grill, half hot, half less so. On the hot side over the coals he browned the roast on all sides, then rolled it over to cook on "indirect" heat for the remainder of the cook time. We took it out when it was medium, a thing of beauty.

http://www.penzeys.com/

This was way beyond your mother's Sunday dreams. We also grilled zucchini and summer squash along with a red pepper. In the oven, I baked some thick (unpeeled) potato slices in olive oil and chopped fresh herbs from the garden.

It was one of those meals where extreme discipline was required so as not to make a pig of oneself.

Tonight, I took 1/2 pound of the roast and cut it into small cubes and made salpicon, a delicious south of the border salad, that alas, you won't often find on a menu.

Here is a recipe: http://www.recipezaar.com/Salpicon-Spicy-Mexican-Beef-Salad-65156

I took a short cut with the meat, (see above) and added finely chopped cucumber, green onion, tomato, jalapeno and Colby Longhorn cheese and Monterey Jack cheese (4 oz. each).

Mix together the juice of one lime, 1/3 cup salad oil and plenty of salt and pepper. Pour the dressing over the other ingredients. Serve on a bed of lettuce dusted with good quality chili powder and more minced scallions.

It's a winner. We ate it with some corn tortillas I fried up. You only eat corn tortillas, right? Flour tortillas are a tasteless abomination and belong with astroturf and the wave.

Note that the Salpicon uses only inexpensive, easily found ingredients!
Paring more cheese,

The Cheeseparer