Thursday, October 25, 2012
With Halloween fast approaching, I figured I should blow the dust off my fall decorations. Ha ha! If I can find them! So to kick my decorating frenzy, I've created some pumpkin art! Wish me luck; hopefully I make it back alive from the attic!
Posted by Angela at Thursday, October 25, 2012
Monday, October 22, 2012
Here's your meal planner: Sorry no price run down today! (I have a headache!!!!)
- 1/4 cup extra virgin olive oil (EVOO)
- 1 large bulb fennel, quartered and thinly sliced
- 1 pound butternut squash, chopped into 1/2-inch dice
- 2 to 3 carrots, peeled and thinly sliced
- 2 large parsnips, peeled and thinly sliced
- 1 medium onion, chopped
- 2 leeks, halved and thinly sliced
- 4 cloves garlic, thinly sliced
- 1 large fresh bay leaf
- 2 tablespoons each thyme, parsley and rosemary, chopped
- 1 teaspoon dried sage
- 1 teaspoon dried marjoram
- 3 cups vegetable stock or chicken stock
- 4 tablespoons butter
- 4 tablespoons flour
- 3 cups whole milk
- Salt and pepper
- Freshly grated nutmeg, to taste
- Oyster crackers, for serving
- Heat the EVOO in a large soup pot over medium-high heat. Add the fennel, squash, carrots, parsnips, onion, leeks, garlic and the fresh and dried herbs. Cook, partially covered and stirring occasionally, to soften, 8-10 minutes. Add the stock and simmer while you make the white sauce.
- In a saucepan, melt the butter over medium heat. Whisk in the flour, cook for 1-2 minutes, then add the milk and simmer to thicken. Season with salt, pepper and nutmeg. Once thickened, combine the sauce with the soup and keep warm over low heat until ready to serve. Top each bowl with oyster crackers.
- 3 Tablespoons Unsalted Butter
- 2 whole Carrots, Finely Diced
- 2 stalks Celery, Finely Diced
- 2 cloves Garlic, Minced
- 1 whole Small Onion, Finely Diced
- 1/2 teaspoons Dry Mustard Powder
- 1 pinch Cayenne Pepper
- Salt And Pepper
- 3 Tablespoons All-purpose Flour
- 2 cups Chicken Stock
- 2 teaspoons Dijon Mustard
- 1 teaspoon Teaspoon Worcestershire
- 12 ounces, fluid Pale Ale (we Used Great Lakes Brewing Co)
- 2 cups Shredded Sharp Cheddar
- 1 cup Shredded Gruyere
- 1/2 cups Half-and-half
- Garlic Crostini, For Serving (See Note)
- Melt butter in a Dutch oven or large saucepan over medium heat. Add carrots, celery, garlic, onions, mustard powder, cayenne, salt and pepper. Sweat the vegetables, stirring occasionally, until tender, about 15 minutes.
- Sprinkle the flour over the vegetables and cook, stirring constantly, for about 1 minute. Pour in the chicken stock, mustard and Worcestershire and simmer until the vegetables are soft, about 15 minutes. Pour in the beer and simmer for about 5 minutes. Use an immersion blender to puree until smooth.
- Add the cheddar, Gruyere and half-and-half and stir until melted through. Adjust the seasonings, if desired. We added a dash more of salt and pepper at this point.
- Top with garlic crostini.
- Note: To prepare garlic crostini, preheat oven to 400ºF. Cut a baguette into 1/2-inch diagonal slices. Lay bread slices onto a baking sheet and drizzle lightly with olive oil on both sides. Sprinkle with salt and pepper. Bake for about 6 minutes, until crusty and golden. While warm, rub the bread slices with a clove of garlic.
FOR THE SOUP
- 1 to 1/2 pound Lean Ground Beef
- 1 whole Sweet Onion, Chopped
- 2 stalks Celery, Chopped Fine
- 1 can Mild Chili Beans, 15.5 Ounce Can, Undrained
- 1 can Red Kidney Beans, 14.5 Ounce Can, Undrained
- 1 can Whole Corn Kernels, Drained, 14.5 Ounce Can
- 1 can Tomato Sauce, 14.5 Ounce Can
- 1 package Taco Seasoning Mix, 1.5 Ounce Size
- 2 cups Water
- FOR THE GARNISHES:
- Tortilla Chips (optional)
- 1 cup Sour Cream (optional)
- 1 to 1/2 cup Shredded Mexican Flavored Cheese, OPTIONAL
- 1. In a large saucepan, brown hamburger meat over medium heat with onions and celery. Once the meat is browned and the veggies are softened, drain off the grease. Return meat mixture to pan.
- 2. Add all of the remaining soup ingredients (not the garnishes). Bring to a low boil stirring occasionally. Simmer on medium-low for at least 5 minutes or up to one hour.
- 3. Serve in individual soup bowls, add one tablespoon of sour cream, one tablespoon cheese and crushed chips to the top for garnish.
FOR THE CHOWDER
- 1 Tablespoon Butter
- 1/4 cups Onion, Diced
- 2 cloves Garlic, Diced
- 5 cups Corn Kernels, Fresh (For 5 Cups You'll Need Roughly 6 Ears Of Corn)
- 3 cups Chicken Broth, Low-Sodium
- 1/4 teaspoons Chipotle Powder
- 1/4 teaspoons Salt
- 1/2 teaspoons Ground Pepper
- FOR THE OPTIONAL TOPPINGS:
- 1/4 cups Diced Tomatoes
- 1/4 cups Avocado, diced
- 1/4 cups Tortilla Chips, Crushed
- In a large pot over medium heat add butter, onion and garlic. Saute until soft, about 5 minutes. Add corn and chicken broth and cook for about 5 minutes to soften corn.
- With a hand blender, process the mixture until smooth. Or you can do this in small batches, adding some into a blender and processing until smooth. When done, if you used a blender, put it back in the pot.
- Add chipotle powder, salt and pepper. Set heat to medium, bring to a boil, then reduce the heat to medium-low and simmer for about 10-15 minutes. Stir occasionally.
- Serve in a bowl and add additional toppings.
- Additional toppings: tomatoes, avocado, tortilla chips, etc.
- 1/2 pound dried whole wheat bow-tie or spiral-shaped pasta
- 5 tablespoons extra-virgin olive oil, plus more if necessary
- 1 tablespoon minced garlic (around 5 garlic cloves)
- 1/4 teaspoon crushed red pepper flakes
- 1 1/2 pound broccoli (about 4 medium, tightly packed florets), chopped into small, bite-sized pieces
- Sea salt or kosher salt
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
- 2 to 3 ounces goat cheese, crumbled while still cold (around 1/2 cup)
- 1/3 cup coarsely grated Parmigiano-Reggiano (or Parmesan)
- 15 pitted kalamata olives, chopped (optional)
- 1/2 small lemon, juiced
- optional add-ins: 2 cups or 1 can cooked chickpeas, drained, and/or a couple handfuls of baby arugula (great with leftovers)
- Bring a large pot of salted water to a boil. Place a colander in the sink with a glass liquid measuring cup or heat-safe bowl next to it. Add the pasta to the boiling water and cook until al dente, as directed on the package instructions. Remove the pot from heat and ladle/pour about 1 cup of the pasta water in the glass measuring cup. Drain the pasta in the colander and let it rest, covered loosely with a pot lid or plate.
- Place a small, heat-safe bowl near the stove. In a large cast-iron or non-stick skillet, heat 3 tablespoons of olive oil over medium-low heat. When the oil is hot, add the red pepper flakes and garlic and cook, stirring constantly, until the garlic begins to simmer. Cook for about 30 seconds more to infuse the oil with spicy, garlicky flavor, but do not let the garlic brown. Pour and scrape the seasoned oil into the heatproof bowl and set aside. Wipe out the pan with a clean kitchen rag or paper towel.
- Return the pan to the stove. Add 2 tablespoons olive oil and heat over medium-low until shimmering. Add the broccoli and sprinkle with 1 teaspoon salt. Cook, stirring occasionally, until the broccoli has shrunk to a single layer in the pan and turned bright green, and most have some browning on them (about ten minutes). Don’t quit cooking prematurely here; you want the broccoli to be nice and toasty.
- Get out the pan’s lid or a cookie sheet and keep it handy. Add the sun-dried tomatoes to the pan. Measure out 1/3 cup pasta water (keep the rest for later) and pour it into the pan. Cover the pan with your lid or cookie sheet and continue cooking until the water has simmered down to almost nothing, about 15 to 30 seconds. Uncover and remove the pan from heat.
- Add the drained pasta to the pan and drizzle in all of the infused oil. Give it a stir, then add the goat cheese and most of the Parmigiano. Stir until everything is well distributed. Add another 1 to 2 tablespoons pasta water, the chopped olives and lemon juice, and stir until the goat cheese loosens up and gets creamier. Season to taste with salt and add a tablespoon more pasta water or additional goat cheese if you’d like it to be more creamy. If it seems dry at all, add a little splash of olive oil and mix well. Mix in the chickpeas and/or arugula, if using.
- Serve right away, garnished with the remaining Parmigiano.
- 1 tablespoon olive oil
- 1 tablespoon finely chopped garlic
- 1/2 cup diced onion
- 1/2 diced turnip
- 1/2 cup diced carrot
- 1 bunch kale, stemmed and roughly chopped
- 6 ounces soy chorizo, chopped (vegetarian chorizo)
- 3 bay leaves
- 3 tablespoons chopped fresh parsley leaves
- 2 tablespoons chopped fresh thyme leaves
- 6 cups vegetable stock
- 1 cup kidney bean
- 3/4 cup diced tomato (6 ounces)
- 10 ounces diced potatoes (about 2 medium)
- In a large stock pot, heat the olive oil over medium-high heat. Add the garlic, onions, turnips and carrots and cook for 5 minutes. Add the kale, chorizo, bay leaves, parsley and thyme and mix well. Add the veg. stock, beans and tomatoes. Bring the soup to a boil, and then reduce the heat to low and simmer for 30 to 40 minutes.
- Meanwhile, in a medium saucepan, bring the salted water to a boil and add the diced potatoes. Cook until tender, about 10 minutes. Drain the potatoes and add them to the soup.
- Remove the bay leaves and serve hot. Enjoy!
- Shopping List
Winter Vegetable Chowder
Beer Cheese Soup
Gourmet Taco Soup
Spicy Sun-Dried Tomato and Broccoli Pasta
Vegetarian Portuguese Kale Soup
Posted by Angela at Monday, October 22, 2012
Monday, October 15, 2012
HERE! Keep this in mind when you are planning your own meals! You'll be glad you did!
Mini Roasted Vegetable Burritos Recipe
Mini Roasted Vegetable Burritos Recipe
|Prep Time: 20 min Total Time: 35 min Serves: 8|
- $1.99- 8(6-inch) soft flour tortillas
- 50¢- 1/2 small onion sliced thin
- $1.50- 1 small red bell pepper, seeded, cored and sliced
- $1.00- 1 small green bell pepper, seeded, cored and sliced
- 80¢- 1 cup Spanish or white rice, cooked, kept warm
- $1.25- 1 cup shredded white Cheddar cheese
- 30¢- 1/4 cup sour cream
- 0- olive oil, for drizzling
- 0- Salt and pepper, for seasoning
- 30¢- 1 teaspoon cumin
- hot sauce optional
- Preheat the oven to 400 degrees.
- Place the sliced onions and peppers on a sheet pan and lightly toss with olive oil, cumin and salt and pepper. Place in the oven a roast until soft and lightly caramelized (browned on the edges). About 10 minutes.
- Evenly distribute the rice and cheese in the center of each tortilla.
- Evenly distribute the roasted peppers and onions on top of the rice and cheese. Top with sour cream and a dash of hot sauce.
- Fold the top and bottom of each tortilla in towards the middle. Then roll to form mini burritos.
|Prep Time: 25 min Total Time: 35 min Serves: 4|
- $1.99- 8 whole Burrito-sized Flour Tortillas
- $2.00- 1 cup Butternut Squash Puree (Get a small Butternut squash and cook it in a little water for 15-20 minutes over medium heat, until squishy)
- $2.50- 2 cups Colby Jack Cheese
- $1.00- 1 can (15 Oz. Size) Black Beans
- $1.00- 1 cup Medium Salsa
- Total: $8.49
- Spray a large griddle or skillet with cooking spray and heat over medium heat.
- Working in batches as necessary, place one tortilla on the griddle and spread with 1/4 cup squash. Sprinkle with 1/4 cup cheese. Add a quarter of the black beans and drizzle with about 3 tablespoons of salsa. Top with another 1/4 cup cheese and finish with another tortilla.
- Heat 5 minutes per side or until browned and crispy as desired. Repeat with remaining tortillas. Transfer to a plate and use a pizza cutter to slice into wedges. Serve hot with sour cream, avocado, and lime.
|Prep Time: 30 min Total Time: 30 min Serves: 6|
- 20¢- 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
- $2.99- 1 16-ounce package shelf-stable gnocchi, (see Tip)
- 60¢- 1 medium yellow onion, thinly sliced
- 12¢- 4 cloves garlic, minced
- 0- 1/2 cup water
- $2.99- 6 cups chopped chard leaves, (about 1 small bunch) or spinach
- $1.39- 1 15-ounce can diced tomatoes with Italian seasonings
- 79¢- 1 15-ounce can white beans, rinsed
- 0- 1/4 teaspoon freshly ground pepper
- $1.25- 1/2 cup shredded part-skim mozzarella cheese
- $1.00- 1/4 cup finely shredded Parmesan cheese
- Total: $11.33
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
- Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.
|Prep Time: 10 min Total Time: 55 min Serves: 6|
- 35¢- 2 tablespoons EVOO, plus more for drizzling
- $4.99- 1 pound bulk Italian sweet sausage with fennel
- 12¢- 3 to 4 cloves garlic, chopped
- $1.09- 1 onion, chopped
- 0- 1 large bay leaf
- $2.00- 1 butternut squash or small pumpkin (2 pounds), peeled and cut into 3/4-inch dice
- 0- Kosher salt and freshly ground pepper
- 0- Freshly grated nutmeg
- $1.79 ($3.59 a pack)- 6 cups chicken stock (Short cut- buy Knorr Homestyle Chicken stock, it's like getting a Four cartons for a fraction of the price!)
- $1.28- 2 cups half-and-half
- $1.13- 1 small bunch kale, stemmed and chopped
- $1.20- 3/4 cup Arborio rice
- 0- A few fresh sage leaves, torn
- $1.00- Shaved Parmigiano-Reggiano, for serving
- Total: $14.95
- Heat the EVOO in a soup pot or large Dutch oven over medium-high heat. Add the sausage and cook, crumbling it with a wooden spoon, until browned. Add the garlic and onions and cook until soft, about 5 minutes. Add the bay leaf and squash and season with salt, pepper and a little nutmeg. Stir in the stock and half-and-half and bring to a boil. Reduce the heat to medium and add the kale. Simmer until the squash is tender, about 20 minutes. Add the rice and simmer until just tender, 18-20 minutes, stirring every 2 to 3 minutes. Stir in the sage. Ladle the soup into shallow bowls. Top with Parmigiano-Reggiano and a drizzle of EVOO. Cook's Note: The soup, without the rice, can be covered and refrigerated for a make-ahead meal. Add the rice before serving.
|Prep Time: 10 min Total Time: 30 min Serves: 14|
- $1.00- 1 to 1/2 cups chopped onions
- 21¢- 2 tablespoons butter
- 0- 6 cups hot water
- 36¢- 6 chicken bouillon cubes
- 3¢- 1/4 teaspoon garlic powder
- 50¢- 8 ounces uncooked pasta
- 0- 2 teaspoons salt
- $3.98- 2 crowns of fresh broccoli (can use 4-10 oz bags of frozen)
- $1.92- 6 cups milk
- $5.00- 1 pound process cheese (Velveeta), cubed
- Total: $13.00
- In a Dutch oven or soup kettle, saute onion in butter until tender. Add the water, bouillon and garlic powder; bring to a boil. Stir until bouillon is dissolved. Add pasta and salt; cook and stir for 3 minutes.
- Add broccoli; cook and stir for 3-4 minutes or until pasta is tender. Add milk and cheese; cook and stir over low heat until cheese is melted. Yield: 12-16 servings (4 quarts).
|Prep Time: 25 min Total Time: 1 hour Serves: 4|
- $2.00- 3 cups Diced Butternut Squash (peeled, Seeded, And Cut Into 3/4-inch Cubes - 3 Cups Is About 1/2 Of A Medium Squash)
- $2.00- 2 whole Large, sweet apples (NOT GRANNY SMITH!!) Peeled, Cored And Diced Into 3/4-inch Cubes
- $1.00- 1 whole Medium Onion, Halved, Then Sliced Thinly
- 7¢- 2 Tablespoons Canola Oil
- 70¢- 2 Tablespoons Pure Maple Syrup (can substitue with the less expensive Agave Nectar)
- 1¢- 1/2 teaspoons Djion Mustard
- $3.00- 1 whole Prepared Pie Crust Dough, Enough For One Crust
- $1.50- 1/2 cups Fresh Parmesan Or Pecorino-Romano Cheese Shavings, For Garnish
- 25¢- 1 whole Egg, Beaten, Optional Egg Wash For Crust
- Total: $10.53
- Preheat oven to 425 degrees F.
- Place prepared squash, apples, and onion onto a rimmed cookie sheet. Toss with the oil, then spread them out in a single layer. Roast in the center of the oven until everything is tender and beginning to turn golden (and even darker) in spots, about 35-40 minutes. Remove from the oven and let it cool until room temperature. TIP: You can do this a day ahead of time. Simply store the roasted bits in the fridge, covered, until ready to use.
- Preheat (or reduce temperature) to 375 degrees F.
- Whisk together the maple syrup and the mustard in a small bowl. Set aside.
- Roll out pie crust dough into a circle, roughly 12 inches across. Transfer to a clean, rimmed baking sheet. Spread the roasted vegetables onto the dough circle evenly, leaving a 2-inch border all around. Brush the maple-mustard mixture onto the vegetables. Fold the dough edges toward the center, sealing any cracks or rips. You should have a rustic-looking free-form pie.
- Bake in the center of the oven for about 25 minutes, until the crust is golden brown. Let it sit for 10 minutes or so before slicing. (It stays together better that way). Cut into slices and sprinkle some Parmesan shavings over top.
- Serves 4.
- Notes: 1. You could also use frozen butternut squash chunks if you like. I would thaw them first and drain any excess moisture before roasting. 2. You could also whisk an egg and brush it around the edges of the pie crust. That helps it to brown more beautifully.
Grand Total: $65.94
Mini Roasted Vegetable Burritos Recipe
Black Bean and Butternut Squash Quesadillas
Skillet Gnocchi with Chard & White Beans
Sausage, Pumpkin and Arborio Soup
Broccoli Cheese Soup
Roasted Apple and Butternut Galette
Posted by Angela at Monday, October 15, 2012