A week's worth ..recipes

[AneesasMuse]

Part I

Most of us are on a tighter budget for money and time.. and can always use some help in the kitchen or meal planning area ..so I thought I'd share this shopping list and week's worth of simple recipes with you all :D

SHOPPING LIST FOR THE WEEK:

Poultry/Meat
2 chickens (3 – 3 ½ # each)
4 spicy Italian turkey or pork sausages

Vegetables/Fruits
2 lemons
2 garlic bulbs
1 bunch each, coriander/cilantro, parsley, rosemary, and thyme
2 medium eggplants
1 large carrot
2 red peppers
2 yellow peppers
4 or 5 Roma tomatoes
1 Granny Smith apple
1 package prewashed baby spinach
2 large red onions
4 medium yellow onions
3 or 4 large yellow onions (optional)
1 1-inch piece of fresh ginger
1 box (9 oz) frozen artichoke hearts

Canned Goods/Staples
1 can (28 oz) whole tomatoes
1 can (28 oz) diced tomatoes
1 can (14 oz) cannellini beans
2 cans (49 ½ oz) chicken broth (optional: we include a recipe for homemade broth)
¾ - 1 c. kalamata, nicoise, or green olives (about 4 or 5 oz)
1 T. capers
1 jar mango or other chutney
½ c. raisins, golden or black
1 package polenta (such as Bob’s Corn Grits, found in health food section)
1 box small dried pasta (orzo or other)
½ c. salted peanuts
1 # linguini, such as sun dried tomato
1 thin crust pizza shell (10 oz) ..or make your own
Egg noodles or rice
1 jar pesto (optional)

Dairy Products
1 stick butter
2 packages (one 8 oz, one 4 oz) shredded four-cheese blend
1 # container cottage cheese (low fat is fine) or 1 # ricotta cheese
1 container (8 oz) plain yogurt …I like to use lebni or Greek style yogurt cuz it’s thicker
1 package (4 oz) crumbled feta cheese

Oil/Vinegar/Spices
Olive oil
Canola oil
Vegetable oil cooking spray
Balsamic vinegar
Dried basil, bay leaf, cayenne pepper, ground cinnamon, ground cloves, ground coriander, curry powder, dried oregano, whole black peppercorns, red pepper flakes
Sugar, salt, and pepper
White wine (1/2 c.) for homemade chicken stock (optional)

Keep in mind while writing your list out... you may have quite a few of the items in your "well stocked" kitchen, already ;)

[AneesasMuse]

Part II

So, take our shopping list and add some crusty bread, salad fixings, some fruit and a couple of simple desserts.. like ice cream and frozen pound cake.. and head to the grocery store. Then spend an afternoon making the basic recipes that will be used in different combinations throughout the week. Make sure to add a dash of fun by recruiting a family member to share the cooking duties and to keep you company in the kitchen.

BASIC RECIPES

Roasted Chickens
Although it is preferable to cook the chickens on a rack, if you don’t have one to fit your roasting pan, go ahead without it. We added roasted onions and garlic bulbs for the photograph, which you can do or not.

2 chickens (3-3 ½# each)
2 lemons, one halved, one quartered
8 cloves of garlic, peeled, crushed
4 sprigs fresh rosemary
1 T. olive oil
Salt ‘n Pepper
3-4 large onions, peeled, halved, rubbed with a little olive oil (optional)
garlic bulb, papery skin removed, rubbed with a little olive oil (optional)

1-Wash chickens and pat dry with paper towels. Tuck wing tips under the bodies of the chickens and place them on a rack in a large roasting pan. Squeeze juice from halved lemon all over. Rub juice in.
2-Carefully loosen the skin over the breasts with your fingers and tuck ½ clove of crushed garlic and a small sprig of rosemary under each breast. In each cavity place a crushed garlic colve as well as the remaining quartered lemon and rosemary sprigs; place rest of garlic and the optional onions in the roasting pan. Set aside for 15 minutes. Preheat oven to 425F
3-Rub chickens all over with olive oil. Sprinkle with salt and pepper. Lay chickens on their sides on rack.
4-Bake for 15 minutes, turn chickens breast side up, and cook for 15 minutes more. If fat is splattering all over, pour a cup of water into the roasting pan and it should calm down. Lower heat to 350F and cook for 30-40 minutes more, basting occasionally, until instant-read thermometer registers 180F on inside of thigh, or until juices run clear when thigh is pierced with a knife. Remove chickens from oven and set aside.
5-Serve one chicken for dinner, along with the roasted vegetables and polenta. (See following recipes)
6-Pull meat off remaining chicken. Cover loosely and chill. When cold, place in a heavy Ziploc bag and refrigerate for later use.

Roasted Vegetables
If your oven is roomy enough, go ahead and roast the vegetables when you are roasting the chickens. Put leftover artichokes in the freezer, or in the refrigerator if you plan to use them in the pizza recipe within the next few days.
Makes about 8 cups

2 medium eggplants, halved, cut into ½ inch slices
2 large red onions, peeled, cut into ¼ inch slices
2 red peppers, cored, quartered
2 yellow peppers, cored, quartered
8 cloves garlic, peeled, halved
6 sprigs fresh thyme
2 T. olive oil
Salt ‘n Pepper
1 can (28 oz.) whole tomatoes, drained (reserve juice for other recipes)
10 frozen artichoke hearts, defrosted (reserve rest of 9 oz box)
2 t. balsamic vinegar
½ c. kalamata, nicoise, or green olives, pitted (I like a mix of all.. or different ones, mixed)

1-Preheat oven to 425F. Place eggplants, onions, peppers, garlic, and thyme in a large baking pan or two pans if it seems too crowded. Toss with olive oil. Sprinkle with a little salt and pepper.
2-Bake for 30 minutes. Remove from oven. Lower heat to 350F. Stir vegetables, add tomatoes (cut in half), artichoke hearts, and vinegar. Bake for 20-25 minutes more or until vegetables are soft. Remove from oven. Remove thyme sprigs and stir in olives. Taste for seasoning.
3-Serve part of the vegetables with the roast chicken (they can be served at room temperature or reheated). Set rest aside to cool. Refrigerate for the other recipes.

Polenta
Traditionally polenta is cooked on the stovetop and requires constant stirring. It can be cooked quite successfully and without a lot of fuss in the oven as well. This recipe makes enough to serve with roast chicken and to make the polenta lasagna.
Makes 4 cups

1 ½ c. chicken broth (canned is fine)
2 little sprigs rosemary
½ t. salt (you may need more or less depending on whether you used salted chicken broth)
1 ½ c. polenta (stone ground cornmeal)
½ T. butter
¼ c. shredded four cheese blend (optional)
Vegetable oil cooking spray

1-Preheat oven to 350F. On stovetop, combine chicken broth and 3 c. water with rosemary and salt to taste in a large ovenproof pan with lid.
2-Bring liquid to a boil and whisk in the polenta very slowly. (If you do this too quickly, the polenta will get lumpy) Lower heat to a simmer and whisk polenta for about 4 minutes until thickened.. it should be the consistency of Cream of Wheat.
3-Cover tightly and place in the oven. Bake for 35 to 50 minutes, depending on brand used (sample it after 35 minutes and see if it tastes cooked).
4-Remove pan from the oven and spoon 2 c. polenta into a microwave-safe bowl. Stir in ½ T. butter and optional cheese. For the polenta lasagna: Immediately spread the rest of the cooked polenta into a free-form ¾ inch thick rectangle (about 6 x 8 inches) on a lightly oiled cookie sheet. Set aside to cool (or refrigerate for faster cooling).
5-The polenta in a the bowl can be served right away or set aside and microwaved on high power for 3 to 4 minutes to warm. Or, it can be refrigerated, covered, for a few days, and reheated later.

Chicken Stock
You’ll need stock for the curry and soup; it is not difficult to make. If you use canned or packaged broth instead, buy unsalted.. you can doctor it up with some these ingredients.
Makes 2 ½ cups

1 chicken carcass
2 medium yellow onions, peeled, halved
1 large carrot, cut into large chunks
2 sprigs thyme
4 sprigs parsley
6 whole black peppercorns
1 bay leaf
1 t. salt
½ c. white wine (optional)

1-Place carcass and remaining ingredients in a large stockpot. Cover with 3 quarts water.
2-Bring to a boil over medium heat. Reduce heat and simmer, partially covered, for 1 ½ hours. Strain liquid into a large container with lid. Discard vegetables and spices. Let stock cool and refrigerate, covered, until needed.

[AneesasMuse]

Part III

RECIPES FOR THE WEEK

Roasted Vegetable Pasta
Melt some shredded cheese on a split, toasted baguette to accompany the pasta if you’d like. Red pepper adds some kick to the sauce, so add or subtract this spice according to your taste.

2 T. olive oil
1 c. cooked roasted vegetables, chopped (1/8 Basic Recipe)
1 can (28 oz) diced tomatoes
½ t. dried basil
½ t. dried oregano
1-2 pinches red pepper flakes
Pinch of sugar
1 T. capers
¼ c kalamata, nicoise, or green olives, pitted, halved (optional)
Salt ‘n Pepper
1 # dried linguini, such as sun-dried tomato
1 package (4 oz) crumbled feta cheese

1-Bring large quatity of water to a boil in a stockpot. Meanwhile, heat oil in large skillet over medium heat. Add roasted vegetables to the skillet and sauté briefly. Add tomatoes, spices, and sugar and cook together over low heat for 15 minutes until flavors are well combined. Add capers and optional olives. Salt and pepper to taste.
2-Cook pasta according to package directions. Drain, reserving 1 c. of pasta water.
3-If sauce seems too thick, add some of the pasta water and reheat briefly. Toss with pasta and serve with feta cheese sprinkled on top.

Sauteed Sausages
Use these sausages for polenta lasagna and the play-it-again pizza in the recipes that follow.

4 spicy Italian turkey or pork sausages

1-Simmer sausages in a skillet with 2 T. water until lightly browned. Drain on paper towels and set aside. If you are not using them right away, refrigerate until needed.

Polenta Lasagna
This is a different take on lasagna and a pretty healthy one as well. You could also make this with the premade polenta available in a roll or lasagna noodles.

1 # container cottage cheese or 1 # ricotta cheese
2 T. chopped fresh parsley
Vegetable oil cooking spray
2 c. prepared polenta (1/2 Basic Recipe)
2 c. cooked roasted vegetables (1/4 Basic Recipe) mixed with ¾ c. tomato juice reserved from canned tomatoes in Basic Recipe
2 cooked sautéed sausages, cut into ½ inch slices
¾ c. shredded four-cheese blend

1-Rinse cottage cheese in a strainer under cool water and drain. When drained, combine with parsley in a food processor fitted with a steel blade and process until smooth.
2-Lightly spray an ovenproof 9 x 5 x 3 inch loaf pan with cooking spray. Cut polenta into narrow strips and place a layer in bottom of pan.
3-Top with vegetables, sausage, ¾ of the cottage cheese, and ¼ c. shredded cheese.
4-Top with another layer of polenta. Smooth the remainder of the cottage cheese on top and sprinkle with the rest of the shredded cheese. (At this point it can be refrigerated, covered, and baked in a day or two)
5-Bake at 375F for about 45 minutes, or until bubbling. If top starts to brown too quickly, cover with aluminum foil.

Chicken or Vegetable Curry
Make this curry with chicken or roasted vegetables or a combination of the two. This can be as spicy hot as you’d like, depending on the amount of cayenne pepper you use and the heat in the chutney. While the list of ingredients is long, cooking time is minimal. First, get the ingredients together in small bowls. Start the water for the rice or noodles when you begin cooking the curry. You can also make this recipe earlier in the day and reheat it later.

¼ t. ground coriander
¼ t. cinnamon
1/8 t. ground cloves
1/8 t. cayenne pepper
1 ½ to 2 T. curry powder, according to taste
2 garlic cloves, peeled
1 inch piece of ginger, halved (you don’t really need to peel it)
2 medium yellow onions, peeled, quartered (to make 1 c.)
1 Granny Smith apple, cored, quartered
4-5 Roma tomatoes, halved
1 ½ T. chutney (any kind), depending on spiciness
2 c. shredded, cooked chicken (1/4 Basic Recipe)

Or,
2 c. cooked roasted vegetables (1/4 Basic Recipe)

Suggested Condiments
½ c. chopped coriander/cilantro
½ c. salted peanuts, chopped
½ c. raisins, either golden or black
½ c. mango or other chutney
½ c. plain yogurt (lebni or Greek style is better, imo ..it’s thicker)

Serve with hot rice or egg noodles

1-Combine first five ingredients. Set aside.
2-Chop garlic, ginger, and onions in food processor fitted with steel blade. Scrape into a small bowl. Without cleaning out the processor, chop apple briefly and scrape into a bowl. Next chop tomatoes briefly. Set aside.
3-Heat oil in a large skillet over the medium heat. Add the onion mixture and sauté until onions are softened. Stir in spices and sauté for 1 minute.
4-Add the chicken stock. Lower heat and simmer for 5 minutes. Add apples, tomatoes, and chutney and simmer for 5 minutes more. Add chicken or vegetables and simmer until just heated through.
5-Serve with rice or noodles and your choice of condiments.

Chicken Soup with Spinach and Cannellini Beans
Serve this soup with a crusty baguette and a salad. You could substitute Parmesan cheese for the four-cheese blend.

1 ¾ quarts chicken stock, homemade or canned
½ c. small dried pasta
2 c. shredded, cooked chicken (1/4 Basic Recipe)
Pinch of red pepper flakes
5 c. prewashed baby spinach
1 c. canned cannelloni beans, drained
2 T. shredded four-cheese blend
Pesto for garnish (optional)

1-Bring stock to a slow boil. Add pasta and cook until al dente.
2-Add rest of ingredients. Simmer briefly to warm through. Ladle into bowls, sprinkle with a little cheese, add a dollop of pesto if you’d like, and serve.

Play-It-Again Pizza
You can make your own pizza dough, but a Boboli shell works just as well when you want a quick dinner.

1-thin crust Boboli pizza shell (10 oz)
2 c. cooked roasted vegetables (1/4 Basic Recipe)
4 artichoke hearts, defrosted, halved (from 9 oz package)
1 ½ to 2 cooked sautéed sausages, sliced in ½ inch pieces
¼ c. pitted kalamata, nicoise, or green olives
1 c. shredded four-cheese blend
1 t. olive oil
1 t. dried oregano

1-Preheat oven to 450F. Place the pizza shell on a baking sheet or baking stone. Arrange roasted vegetables on top and add artichoke hearts, sliced pieces of sausage, and olives. Sprinkle with shredded cheese. Finish with a drizzle of olive oil and a sprinkling of oregano.
2-Bake until cheese is melted and starting to brown, about 15 to 20 minutes.

[AneesasMuse]

Okay.. this recipe is not related to any of the latter ones, but it's not expensive ..it's easy to make ...and it can be tweaked from "good solid food" to "fancy schmancy"

Some call it Corn Chowder, but I don't put enough corn to make it really "corn'y" ..so I call it Potato Chowder, instead.

3 regular Russets or Yukons or some "white" potato, peeled and coarsely chopped, sliced
1 small "white" or "yellow" Yam ..small is the key
1 or more smashed cloves of fresh garlic
1/2 c. of chicken broth or a bouillon (I use half or a quarter of a big ol' Knorr cube)
Salt for the boil.

Boil all of this until the potatoes are tender ..a little more, to cook off almost all of the water ..which you need to stay close by and watch ...or cheat, and pour off the excess water once the taters are tender.

Add a T. of butter and about 1/2 c. of heavy cream, or be stingy and skinny and use just milk. Adjust the amount, if you poured off most of your water. Stir over a medium low heat, until butter is melted ...squishing the potatoes and garlic clove(s) as you go.

Add a few kernels of whole kernel corn ..or more, if you want Corn Chowder ...and stir them in. I use frozen, so I have to keep the fire going until those are cooked through.

Taste test your chowder and adjust the salt and add some fresh ground pepper... slice or tear a big chunk of fresh bread off the loaf... and get somewhere comfy ...cuz you'll be nice and full ..and warm ..in a short time.

It's filling ..nutritious ...fast and easy ....and tasty!


I'm making some right now ..and will add a little bit of my smoked salmon to it... and about 2oz. of finely grated Asiago.. oh boy! ..nomnomnomnomnomno.... :D

[rhatfield]

Sounds great. I need to try that potato chowder I love clam chowder, but it would be even better if there were no nasty clams in it

When I roast a chicken, I loosen the skin all over, even over the theighs and over the chicken muscle with orange slices with the skin just over then. I also tuck in some slices inthe body cavity. Yummy!

[SweetKittyKat]

You put so much time in writing all of this! I almost wished I shopped/cooked for myself. =) The Chicken Soup with Spinach and beans sounds sooo good. Especially in this winter weather.

[kennedy7717]

Thank you so much for the great dinner ideas! I have a recipe for Taco soup I will post on here soon!

[AneesasMuse]

Great! :D

I really like sharing recipes with folks ...even if it is a gecko forum.. we're sharing everything else around this joint :twisted: might as well help out in the kitchen, too!

[Zut]

I printed this and may even try it!

Thanks!!

Julie

[kennedy7717]

TACO SOUP
1lb ground turkey or beef
1/4 chopped onion
1 1/2 cup water
1 can stewed tomatoes (chop them up)
1 can of beans (I use kidney or black my sister uses white beans)
1 small 8oz can of tomato sauce
2 tbs taco season mix

Brown meat & onion
add everything to the meat and onion simmer for about 15 or so minutes

I put shredded cheese and fritos and sour cream on top when I really need a warm comfort food.

This serves about 4 people I always double it so I can keep it on hand hubby works outside and when it gets this cold it is nice to have it on hand. He ads hot sauce to his and peppers.

I am not a cook I consider putting a frozen dinner in the microwave and call that cooking.

[Rainsong]

My mother has a taco soup recipe similar to that. Only she adds other stuff that may be laying around- the one time I've had it, there was celery and bell pepper in it as well. And whole stewed tomatoes... someone was lazy o.o

My idea was to puree the tomato & onion- as my husband and I do not like huge chunks of either. Also, I found the "soup" my mother made to be too watery, and the puree would help I think.

One word of advice if you make taco soup though... try and cut as much grease from the meat as you can BEFORE mixing! My mother's version is slow-cooked in a crock pot, and it was pretty greasy. If you brown the meat before hand, just drain as much of that grease AS POSSIBLE!! You can then toss it all in a crock-pot on high for a few hours, or low for longer. You may have to add a little more water if you leave it for longer.

It was tasty otherwise. Another cavet: the taco seasoning can be spicy, pick one suited to your taste. This is not the time to try new brands :)


FOR A SLOW COOKER:
1-2 cans of kidney (depending on how much you wanna make)
1-2 cans of black beans
1-2 cans of white beans
1 can of tomatoes ( you can get mexican flavored ones)
1-2 packages of Vigo "mexican style" rice mix
However much chicken you can eat.

Put the Beans, tomatoes and chicken in a slow cooker, sprinkle some taco or fajita seasoning on top and set to high for four hours.

Served with shredded cheese... it's excellent!

________________


poor man's beef strognoff

ground 1 lb hamburg
pre cook 1 bag egg noodles

Mix together
8 oz sour cream
2 cans cream of chicken soup
1 can milk (soup can)

Then mix soup mixture in with hamburg and noodles.

__________________

Dessert:

Mix together:

1-1/4 cups sugar

2/3 cup melted butter (gotta be the real thing to get the best taste)

3 beaten eggs

1 ten oz. can crushed DRAINED pineapple

4 cups of torn up bread

pour it all into a 9 x 13 pan, bake at 350* for about 40 minutes, until the top is nicely browned.

most of the time, i double this recipe but still use the 9 x 13 pan. i also add way more bread than the recipe calls for because i love how it gets browned and crunchy on the top. if you double the recipe, it takes it another 30 minutes or so to get done.

this is great with just about anything but goes especially well with pork. many times, i have used the left overs for dessert. a big gob of cool whip on top and you're all set!


____

These are all from other boards or friends & family, mind. I have more if wanted, including basic spaghetti sauce (for those who want to make their own, but dunno where to start) or an even more basic tomato sauce recipe. I also have one for Egg drop soup (as I recall, it's a remake- two recipes, one low sodium). Animal cookies, Sweet & Sour Chicken, Peanut Butter Pie, and homemade Thousand Island Dressing... AND Mini Cheese Cakes.


... and I haven't even looked at the mass quantities of bookmarked recipes :P

[IndyCrestie]

I am not a cook I consider putting a frozen dinner in the microwave and call that cooking.

me too LOL

[kbsdsad]

Thank you to everyone who has shared recipes! I'm going to jot them down and keep them in my recipe box... I love adding new ones.

[AneesasMuse]

Thank you to everyone who has shared recipes! I'm going to jot them down and keep them in my recipe box... I love adding new ones.

Share some of yours, too! :D

[Saille]

Wow, thank you sooo much for the Polenta lasagna recipe! Cant' wait to try that and the soup! Om nom nom nom nom!
I usually "cook by ear", so I just throw in whatever we have, but I'll try and get some recipes figured out and post them.
This thread is a great idea!
(I love food :D)

[belle]

Good thread :)

I love anything with rosemary or cilantro in it!!

Anyone have a tasty guacamole recipe that they use??

[AneesasMuse]

I do a very simple Guacamole with Adobo seasonings, believe it or not...

I usually get discounted avocados in somewhat bulk quantity, so my yield is pretty large..

6-8 ripe avocados, pitted and "custard" removed from skins*
1 small or half of a large white onion, chopped fine
2 or 3 roma tomatoes, seeded and chopped small
1 or 2 T. of fresh cilantro, chopped
1 small, fresh jalapeno, seeded and chopped fine
Juice of one lime (or lemon)
Salt to taste
Adobo seasoning to taste ..but start out with approximately 1/2 tsp.

Smoosh everything to the consistency that you want, with a fork or back of a spoon.. chill... serve with fresh tortilla chips and other dishes. I make burritos with pulled steak or chicken.. sometimes, ground meat ...and fresh guac and sour cream slathered on is extra delicious...


*I cut the avocado in half, carefully hit the sharp side of my knife blade against the pit and give it a twist ..then toss the pit in my compost bucket. Once pitted, I use a spoon to dip out the "custard" from the skins ..and then toss the skins into my compost, as well. Easy... :D

[belle]

Thank you! It sounds delicious!