Trying to find something creative to do with bulgur wheat, for which I normally only have one use: my AWESOME vegetarian chili, I stumbled across an idea to add it to meatballs. Not only does it add more fiber - and who couldn't use more fiber?! - but it also makes the ground beef go further.
So, I used 1 lb. ground beef and added 1/2 c of bulgur wheat along with my regular meatball ingredients. I got 20 meatballs out of just 1 lb of meat with the bulgur! I browned them, added my doctored-up jarred spaghetti sauce (Shhhh...don't tell my dad, whose last name is "Serafino!") and simmered almost all day.
The bad news is that since I hadn't added any breadcrumbs to the meatball mixture, several of them just fell apart during the simmer. The good news is that the remaining meatballs were great and the sauce was freaking AWESOME! I will make my "spaghetti and meatballs" like this from now on. Having some of the meatballs break up into the sauce created a sauce ("gravy" for the true Italians!) that was thick, meaty and just full of bulgur body.
Enjoy!
Sunday, September 20, 2009
Day 12 - Grocery bill: 50% less!
Friday's trip to Harris Teeter was an interesting one. I avoided all the pantry stuff on the shelves in the middle of the store, cruised the fresh foods sections, and bought only two extremely justifiable pantry items:
- 2 bottles of 7-Up -- My MIL moved in with us this weekend and it's her favorite. I thought the sale price of 2/$2 made it a nice welcome for her.
- 2 boxes of Kashi Strawberry Fields Cereal -- Not only is it my ABSOLUTE favorite cereal, but A) it was sale priced at 2/$6 and B)I had a coupon for $1.50 off two. I just could not pass up my favorite cereal that I haven't had for weeks when it was $2.25/box. I did, however, avoid buying SIX boxes which was an accomplishment because I did have 3 coupons!
All in all, my grocery bill was less than 50% of what it has been recently, and I still saved more than 10% in coupons. I'm not saying this is solely because of the moratorium on pantry items, but this project has really gotten me in-tune with my inner frugality. I'm more focused across the board on using available resources - no need to drop major coin on produce that's not in season and/or not on sale...no need to replenish an already full freezer, for example.
Speaking of which, tonight's dinner is swordfish steaks and scallops, which was last week's impulse frozen seafood buy.
Stay tuned.
- 2 bottles of 7-Up -- My MIL moved in with us this weekend and it's her favorite. I thought the sale price of 2/$2 made it a nice welcome for her.
- 2 boxes of Kashi Strawberry Fields Cereal -- Not only is it my ABSOLUTE favorite cereal, but A) it was sale priced at 2/$6 and B)I had a coupon for $1.50 off two. I just could not pass up my favorite cereal that I haven't had for weeks when it was $2.25/box. I did, however, avoid buying SIX boxes which was an accomplishment because I did have 3 coupons!
All in all, my grocery bill was less than 50% of what it has been recently, and I still saved more than 10% in coupons. I'm not saying this is solely because of the moratorium on pantry items, but this project has really gotten me in-tune with my inner frugality. I'm more focused across the board on using available resources - no need to drop major coin on produce that's not in season and/or not on sale...no need to replenish an already full freezer, for example.
Speaking of which, tonight's dinner is swordfish steaks and scallops, which was last week's impulse frozen seafood buy.
Stay tuned.
Friday, September 18, 2009
Day 10 - Let the Improvisation Begin!
This morning, Sydney's breakfast was the final Campbell's Soup at Hand, hold the drama! I guess the cooler mornings have definitely put her in a "soup" mood. And there was no drama. Life is good.
But more importantly, last night's dinner! I had decided yesterday morning to try a new recipe for Green Chili Chicken Enchiladas, using the leftover turkey breast from the other night, homemade spanish rice and canned f/f refried beans. It's a 10 pt dinner, but I had planned for it so I had the WW points available.
So, I'm cruising through my day, knowing I've got dinner all planned. It's pantry-friendly AND I'm using leftover turkey, so I'm all proud of my resource effincies.
So around 5:00, I start gathering the ingredients.
First ingredient: 2 cans cream of chicken soup. "No problem," I think, I ALWAYS have a full supply of "cream of whatever" soups. Uh, NO! I search the kitchen pantry and the spare BR closet. Not one can. Nada. Null set. Zippo.
Previously, I would have added "cream of whatever" soup to today's shopping list, made the mexican fiesta tonight and improvised with something quick/easy for last night's dinner at hand. But, dear readers, that is no longer an option.
So, I went on a substitution quest. What could I substitute for the soup that is going to be mixed with tomatilla salsa verde to make the enchilada sauce?
Aha! Google to the rescue! I actually found a recipe (below) for "cream of whatever" substitute that worked out pretty well. And I think I might just keep the dried mixture on-hand and mix the liquid in as-needed for future soup substitutions....at least until I run out of dried milk.
Green Chili Chicken Enchiladas (from Campbell's...shhhhhh! Don't tell them I substituted the soup...and also made a few minor changes to make it more WW points friendly)
2 can 98% f/f Cream of Chicken Soup* (or equivilant of substitution below)
1 17.6 oz bottle tomatillo salsa verde (could probably use regular salsa)
1 1/2 lb cooked poultry meat
2 fresh red peppers, diced
1/2 lg sweet onion, diced
1/2 c cilantro, chopped
3/4 c 2% shredded cheddar
8 96% f/f flour tortillas
-Combine soup & salsa & set aside. In separate bowl combine remaining ingredients except cheddar and tortillas. (In the future, I suggest sauteing the peppers & onions first. If you add them raw they're still a little firm after baking.) Add 1/2 c cheese and mix well.
-Spoon 1 c salsa mixture on bottom of 9x13 baking dish.
-Divide poultry mixture evenly among 8 tortillas and roll up to form enchiladas. Place each one in the baking dish, seam side down. It will probably be a tight fit but squeeze them in.
-Pour remaining sauce evenly on top of enchiladas & sprinkle with remaining cheese.
-Bake at 375* for about 30 mins or until cheese is melted and enchiladas are slightly brown. Makes 8 generous servings.
My Spanish Rice
2 c chicken stock*
1 c instant rice (uncooked)*
1 pkt taco seasoning*
1/3 c salsa*
Boil stock, salsa & seasoning. Add rice. Simmer on low, covered, for 20 mins. Makes 4 servings (ATTN WWers: I only had a 1/2 serving of this to keep the whole meal under 10 pts.)
"Cream of Whatever" Soup Substitute (from "thriftyfun.com")
2 cups dry milk powder
1/4 cup low-sodium chicken boullion granules
1/2 tsp. dried thyme
1/4 tsp. black pepper
3/4 cup cornstarch
1/2 tsp. dried basil
1 tsp. onion powder
Combine all. Mix well. Store in air tight container. Yield: 3 cups
FOR CONDENSED SOUP SUBSTITUTE:
Blend 1/3 cup mix and 1 1/4 cups water in micro-safe dish until smooth. Microwave 2 1/2 - 3 minutes, stirring occasionally; cool. Use as substitute for 10 3/4 oz. cr. chicken, celery or mushroom soup.
FOR 1 1/2 CUPS SOUP:
Blend 1/3 cup mix with 1 1/2 cups water and prepare as above.
OPTIONAL:
May add freeze dried mushrooms when finishing soup. OR add finely chopped celery for celery soup. If you use it before it cools is seems to be a little thin but will thicken when cooled. If I plan to use it in a recipe I try to make it a few hours (or the night before and refrigerate it) so that it has time to thicken.
But more importantly, last night's dinner! I had decided yesterday morning to try a new recipe for Green Chili Chicken Enchiladas, using the leftover turkey breast from the other night, homemade spanish rice and canned f/f refried beans. It's a 10 pt dinner, but I had planned for it so I had the WW points available.
So, I'm cruising through my day, knowing I've got dinner all planned. It's pantry-friendly AND I'm using leftover turkey, so I'm all proud of my resource effincies.
So around 5:00, I start gathering the ingredients.
First ingredient: 2 cans cream of chicken soup. "No problem," I think, I ALWAYS have a full supply of "cream of whatever" soups. Uh, NO! I search the kitchen pantry and the spare BR closet. Not one can. Nada. Null set. Zippo.
Previously, I would have added "cream of whatever" soup to today's shopping list, made the mexican fiesta tonight and improvised with something quick/easy for last night's dinner at hand. But, dear readers, that is no longer an option.
So, I went on a substitution quest. What could I substitute for the soup that is going to be mixed with tomatilla salsa verde to make the enchilada sauce?
Aha! Google to the rescue! I actually found a recipe (below) for "cream of whatever" substitute that worked out pretty well. And I think I might just keep the dried mixture on-hand and mix the liquid in as-needed for future soup substitutions....at least until I run out of dried milk.
Green Chili Chicken Enchiladas (from Campbell's...shhhhhh! Don't tell them I substituted the soup...and also made a few minor changes to make it more WW points friendly)
2 can 98% f/f Cream of Chicken Soup* (or equivilant of substitution below)
1 17.6 oz bottle tomatillo salsa verde (could probably use regular salsa)
1 1/2 lb cooked poultry meat
2 fresh red peppers, diced
1/2 lg sweet onion, diced
1/2 c cilantro, chopped
3/4 c 2% shredded cheddar
8 96% f/f flour tortillas
-Combine soup & salsa & set aside. In separate bowl combine remaining ingredients except cheddar and tortillas. (In the future, I suggest sauteing the peppers & onions first. If you add them raw they're still a little firm after baking.) Add 1/2 c cheese and mix well.
-Spoon 1 c salsa mixture on bottom of 9x13 baking dish.
-Divide poultry mixture evenly among 8 tortillas and roll up to form enchiladas. Place each one in the baking dish, seam side down. It will probably be a tight fit but squeeze them in.
-Pour remaining sauce evenly on top of enchiladas & sprinkle with remaining cheese.
-Bake at 375* for about 30 mins or until cheese is melted and enchiladas are slightly brown. Makes 8 generous servings.
My Spanish Rice
2 c chicken stock*
1 c instant rice (uncooked)*
1 pkt taco seasoning*
1/3 c salsa*
Boil stock, salsa & seasoning. Add rice. Simmer on low, covered, for 20 mins. Makes 4 servings (ATTN WWers: I only had a 1/2 serving of this to keep the whole meal under 10 pts.)
"Cream of Whatever" Soup Substitute (from "thriftyfun.com")
2 cups dry milk powder
1/4 cup low-sodium chicken boullion granules
1/2 tsp. dried thyme
1/4 tsp. black pepper
3/4 cup cornstarch
1/2 tsp. dried basil
1 tsp. onion powder
Combine all. Mix well. Store in air tight container. Yield: 3 cups
FOR CONDENSED SOUP SUBSTITUTE:
Blend 1/3 cup mix and 1 1/4 cups water in micro-safe dish until smooth. Microwave 2 1/2 - 3 minutes, stirring occasionally; cool. Use as substitute for 10 3/4 oz. cr. chicken, celery or mushroom soup.
FOR 1 1/2 CUPS SOUP:
Blend 1/3 cup mix with 1 1/2 cups water and prepare as above.
OPTIONAL:
May add freeze dried mushrooms when finishing soup. OR add finely chopped celery for celery soup. If you use it before it cools is seems to be a little thin but will thicken when cooled. If I plan to use it in a recipe I try to make it a few hours (or the night before and refrigerate it) so that it has time to thicken.
Thursday, September 17, 2009
Day 9 - Pea Soup for Breakfast?!
For the last two days, Sydney has requested split pea soup with ham for breakfast with the leftovers packed up in an insulated container for her school lunch! I haven't mentioned that she's helping the Project that she still hasn't really embraced yet.
We'll see what tomorrow brings since there's no more pea soup. Will she happily eat something else -- another kinds of soup, perhaps? Or perhaps something more traditional like cereal? Oatmeal? Even a bagel?
...Or, will there be the drama and angst of a Tween's impossible life when her mother just doesn't understand how critical pea soup is to her well-being.
I hold my breath in anticipation. ;-)
We'll see what tomorrow brings since there's no more pea soup. Will she happily eat something else -- another kinds of soup, perhaps? Or perhaps something more traditional like cereal? Oatmeal? Even a bagel?
...Or, will there be the drama and angst of a Tween's impossible life when her mother just doesn't understand how critical pea soup is to her well-being.
I hold my breath in anticipation. ;-)
Wednesday, September 16, 2009
Day 8 - Food Pantry to the Rescue: Canned Chicken GONE!
I had the opportunity to donate canned goods to the Howard Co. Food Pantry today. In the spirit of the CHALLENGE this project is supposed to be, I resisted the urge to donate some of my more obscure items (coconut milk, jalapeno jam...). However, I did completely wimp out and donate the 2nd and final can of chicken.
Other items included one box of Jolly Time Microwave Popcorn - just can't stand the stuff, and we had FOUR boxes!; a can of infant formula we received as a free promotion in the mail recently (boy, does someone need to clean up their database marketing!) and something else I can't remember.
So, all in all, I don't think I compromised the integrity of My Mother Hubbard Project too much, and I still was able to help out the Food Bank.
P.S. As for the turkey breast for tonight's dinner, I ended up just crock-potting it: Pour 2 c chicken broth* over the turkey breast in a crock pot set on low. Two hours into cooking, mix 2T melted butter and 3T Worcestershire Sauce*. Pour that over the turkey and keep cooking on low till it's done (for my hot crockpot, just 4 more hours). Sides were leftover rice & veggies.
'Night all.
Other items included one box of Jolly Time Microwave Popcorn - just can't stand the stuff, and we had FOUR boxes!; a can of infant formula we received as a free promotion in the mail recently (boy, does someone need to clean up their database marketing!) and something else I can't remember.
So, all in all, I don't think I compromised the integrity of My Mother Hubbard Project too much, and I still was able to help out the Food Bank.
P.S. As for the turkey breast for tonight's dinner, I ended up just crock-potting it: Pour 2 c chicken broth* over the turkey breast in a crock pot set on low. Two hours into cooking, mix 2T melted butter and 3T Worcestershire Sauce*. Pour that over the turkey and keep cooking on low till it's done (for my hot crockpot, just 4 more hours). Sides were leftover rice & veggies.
'Night all.
Tuesday, September 15, 2009
Day 7 - Chicken Thigh Osso Bucco
Tonight for dinner, it's Chicken Thigh Osso Bucco, another one of my typical recipes. I got it from www.recipezaar.com and have been making my tweaked version of it for years. (Serves 4)
4 chicken thighs, skinned
1/2 onion, diced
couple carrots, peeled, sliced
couple celery ribs, sliced
couple garlic cloves, minced
1/2 c red wine
1 can diced tomatoes*
16 oz. marinara sauce*
1 tsp oregano
2 T parsley
-Dry the chicken thighs a la Julia Child and brown them in skillet. (If you dry meat with a paper towel, you don't need oil to brown it.)
-Remove thighs from pan, sweat veggies & garlic, cooking until soft.
-Deglaze pan with red wine and simmer to reduce by half. Add tomato sauce, tomatoes, oregano & parsley.
-Cook until bubbly & return thighs to pan.
-Simmer 40-60 mins (the longer the better). Remove bones from thighs. Serve over noodles if desired.
Without the noodles, it's only 4 WW pts per serving. A well-defatted chicken thigh is only 2 points!
I doubled the recipe, dipping into the tomato and sauce supply even more. AND, tired of looking at the straggly bag of Trader Joe's freeze dried green beans in the pantry (I thought they'd be a good snack when I bought them. They're horrible!), I threw them in the pot as well during the last hour, getting me one small step closer to my goal.
Not a fancy dinner, but a yummy pantry-friendly one.
I have a turkey breast thawing for tomorrow, but I have no idea what I'm going to do with it yet. Stay tuned!
4 chicken thighs, skinned
1/2 onion, diced
couple carrots, peeled, sliced
couple celery ribs, sliced
couple garlic cloves, minced
1/2 c red wine
1 can diced tomatoes*
16 oz. marinara sauce*
1 tsp oregano
2 T parsley
-Dry the chicken thighs a la Julia Child and brown them in skillet. (If you dry meat with a paper towel, you don't need oil to brown it.)
-Remove thighs from pan, sweat veggies & garlic, cooking until soft.
-Deglaze pan with red wine and simmer to reduce by half. Add tomato sauce, tomatoes, oregano & parsley.
-Cook until bubbly & return thighs to pan.
-Simmer 40-60 mins (the longer the better). Remove bones from thighs. Serve over noodles if desired.
Without the noodles, it's only 4 WW pts per serving. A well-defatted chicken thigh is only 2 points!
I doubled the recipe, dipping into the tomato and sauce supply even more. AND, tired of looking at the straggly bag of Trader Joe's freeze dried green beans in the pantry (I thought they'd be a good snack when I bought them. They're horrible!), I threw them in the pot as well during the last hour, getting me one small step closer to my goal.
Not a fancy dinner, but a yummy pantry-friendly one.
I have a turkey breast thawing for tomorrow, but I have no idea what I'm going to do with it yet. Stay tuned!
Monday, September 14, 2009
Day 6 - Some things just weren't meant to be canned!
I am eating the least delicious thing I've had in a very long time.
Another Lunch From The Pantry for me and once again, it's pseudo-Indian food. I use that term loosely because no self-respecting Indian food lover (like me!) would be caught dead eating this schlock.
I decided that the can of Jyoti Delhi Saag ("spinach & mustard greens with ginger and peppers") had been taunting me from the pantry long enough. I was determined to do something with it today. I added a diced roma tomato (tomatoes are in saag, I reasoned), garam masala (Yes, I have that in my spice cabinet! Told you I love Indian food!), cumin and a dash of cinnamon. And, I added a 12 oz. can of chicken. The fact that I even HAVE a can of chicken (actually, TWO cans!) is just...well, I still am not sure why. I think there was a recipe once...
ANYWAY! So, I heat the pseudo-saag and taste. Blegh! I know this problem could be solved, as many can, by adding some nice, rich CREAM, also a main component of saag. I never buy cream and decide to go with just a few Tbsp of its alter ego, fat free half-and-half. Okay, it's now edible, but just barely.
I don't feel like dealing with rice, a mandatory saag accompaniment. It must be basmati, which I have of course, but it's not instant and I don't feel like waiting. I can't put instant white or brown rice (both of which I have) with SAAG, even if it isn't real SAAG. I just can't do it! So, I whip up a 1/4 c of couscous and call it a day.
It's all in a bowl, and I realize it's about as good as it's going to get without real cream, some butter and, well, let's face it, ingredients that don't come from a can!
I've typed this as I continued eating, and now it's cold and downright disgusting. I could nuke it again, but really? It's 9 WW points, which is wayyyyy too much for something that's barely edible. Unfortunately, I'm going to have to pitch the remaining 1/4 serving as well as the entire 2nd serving.
Some things just weren't meant to be canned: saag....chicken....and I'm sure I'll come up with more before my pantry is bare!
Another Lunch From The Pantry for me and once again, it's pseudo-Indian food. I use that term loosely because no self-respecting Indian food lover (like me!) would be caught dead eating this schlock.
I decided that the can of Jyoti Delhi Saag ("spinach & mustard greens with ginger and peppers") had been taunting me from the pantry long enough. I was determined to do something with it today. I added a diced roma tomato (tomatoes are in saag, I reasoned), garam masala (Yes, I have that in my spice cabinet! Told you I love Indian food!), cumin and a dash of cinnamon. And, I added a 12 oz. can of chicken. The fact that I even HAVE a can of chicken (actually, TWO cans!) is just...well, I still am not sure why. I think there was a recipe once...
ANYWAY! So, I heat the pseudo-saag and taste. Blegh! I know this problem could be solved, as many can, by adding some nice, rich CREAM, also a main component of saag. I never buy cream and decide to go with just a few Tbsp of its alter ego, fat free half-and-half. Okay, it's now edible, but just barely.
I don't feel like dealing with rice, a mandatory saag accompaniment. It must be basmati, which I have of course, but it's not instant and I don't feel like waiting. I can't put instant white or brown rice (both of which I have) with SAAG, even if it isn't real SAAG. I just can't do it! So, I whip up a 1/4 c of couscous and call it a day.
It's all in a bowl, and I realize it's about as good as it's going to get without real cream, some butter and, well, let's face it, ingredients that don't come from a can!
I've typed this as I continued eating, and now it's cold and downright disgusting. I could nuke it again, but really? It's 9 WW points, which is wayyyyy too much for something that's barely edible. Unfortunately, I'm going to have to pitch the remaining 1/4 serving as well as the entire 2nd serving.
Some things just weren't meant to be canned: saag....chicken....and I'm sure I'll come up with more before my pantry is bare!
Subscribe to:
Posts (Atom)
Posts
