Archive for October, 2009

bbq chicken dinner$9.68 recipe / $2.42 serving

October 27th, 2009 Beth M.

This week I wanted to do a simple, classic, American meal. After discovering the insanely low price of chicken leg quarters ($0.74 cents / lb.) I knew I had to work them into my menu. I bought a pack of three HUGE leg quarters, which was almost 4.5 lbs worth of chicken. The pack contained only three leg quarters but because of their tremendous size, I would say that this recipe will easily feed four (that’s still more than 1 lb. of meat per person). If you need, you can split the chicken before cooking to make more pieces.

The price listed in the title of this post is not only for the BBQ chicken but also the Chili Roasted Broccoli and Rosemary Roasted Potatoes that I made to go with the chicken. The BBQ Chicken itself only cost $5.03 for the recipe and $1.26 per serving!

BBQ Chicken Dinner

BBQ CHICKEN


Total Recipe cost: $5.03

Servings Per Recipe: 4

Cost per serving: $1.26

Prep time: 5 min. Cook time: 45 min. Total: 50 min.

INGREDIENTS COST
4.40 lbs. chicken leg quarters $3.26
1 bottle BBQ sauce $1.56
2 Tbsp olive oil $0.21
TOTAL   $5.03



STEP 1: In a large skillet, heat 2 Tbsp of oil on medium/high heat. Preheat your oven to 375 degrees. Rinse and pat dry the chicken leg quarters. If you want to split the large quarters into smaller pieces, do so now. Using a sharp knife, split the leg quarter where the drumstick meets the thigh. You may need to use your hands to pull the joint apart before cutting with the knife.

STEP 2: Once the skillet is very hot (just below smoking), lay the leg quarters in the pan skin side down. You want to sear the chicken until the skin is golden brown and crispy. You do not need to sear the meat side (this may dry out the meat). Searing the skin gives it a great texture and helps hold in the moisture while cooking. I would only sear two of the leg quarters at a time because crowding the pan will cause it to loose too much heat and the skin will not crisp.

searing chickenseared chicken

STEP 3: Place the seared chicken legs on a sheet pan, skin side up. Slather the legs with your favorite BBQ sauce. I like to line my pan with foil to make cleaning up easier. Place the pan in the oven to roast.

STEP 4: 20 minutes or so into cooking, give the legs another coat of BBQ sauce. Continue to cook until the internal temperature of the legs reaches 165 degrees. If you do not have a meat thermometer, you will need to cut one of the legs open to make sure it is cooked through. There should not be any pink left in the meat and the juices should all be clear.

BBQ Chicken Dinner

STEP 5: Let the chicken sit for 5 minutes before serving to allow the juices to set. Get some wet naps or napkins because this is going to be a messy (but GOOD) one!

NOTE: Making all three recipes at once took me about one hour. This may not be a quick weeknight dinner but it is easy and really really tasty. This would be a perfect menu for Sunday evening or if you’re having a special guest over for dinner.

To maximize efficiency when making all three recipes, start your potatoes first. While the potatoes are roasting, sear your chicken. The chicken can go in the oven with the potatoes on the bottom rack (potatoes on top). While they are both in the oven, prepare your broccoli. When the broccoli is ready to go in the oven the potatoes should be just about ready to come out. Then, the broccoli and chicken should be finished cooking at just about the same time! Now THAT is how you multi-task in the kitchen!

To our health!

Beth M.

Owner of
Budget Bytes

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rosemary roasted potatoes$2.52 recipe / $0.50 serving

October 27th, 2009 Beth M.

Herb roasted potatoes are a classic recipe that everyone needs to know how to make. Potatoes are delicious and satisfying and roasting them has to be one of the easiest ways to prepare them. I love mashed potatoes but (I’ll be honest) I’m a little too lazy to mash them sometimes. I chose rosemary and garlic to roast my potatoes with but you can really make this recipe with any seasoning you like. These potatoes do take a while to cook but if you start them before preparing the rest of your meal, they can cook away while you’re busy taking care of everything else.

These potatoes were prepared as part of my BBQ Chicken Dinner.

Rosemary Roasted Potatoes

Total Recipe cost: $2.52

Servings Per Recipe: 5 (1/2 lb. each)

Cost per serving: $0.50

Prep time: 10 min. Cook time: 45-50 min. Total: 1 hr.

INGREDIENTS COST
2.5 lbs. red skinned potatoes $1.74
1/4 cup chopped parsley $0.25
2 cloves garlic, minced $0.12
2 Tbsp olive oil $0.21
2 tsp dried rosemary $0.10
20 cranks fresh cracked pepper $0.05
1/2 tsp salt $0.05
TOTAL   $2.52



STEP 1: Preheat your oven to 400 degrees. Wash the potatoes well and cut into 1 inch cubes. Try to make the size of the cubes as uniform as possible so they cook at the same rate.

STEP 2: Either in a large bowl or on your roasting pan, add the oil, parsley, rosemary, garlic, salt and pepper to the potatoes. Reserve some parsley for garnish. Toss to coat well. Spread the potatoes out evenly in a single layer on the pan. If the potatoes are crowded or sit in layers they will tend to steam rather than roast, preventing the edges from crisping.

potatoes ready to roast

STEP 3: Put the pan in the oven to roast. Stir the potatoes about every 20 minutes to expose more edges to the hot air and allowing them to crisp. Be sure to spread the potatoes out in a single layer each time to stir. The potatoes are done when they are golden brown and crisp on the edges and corners. Mine took about 45 minutes to get to this point.

rosemary roasted potatoes

NOTE: Use fresh rosemary if it is available to you to really make the flavor pop. Give the rosemary a quick chop to release the oils before tossing with the potatoes.

What is your favorite seasoning for potatoes? The possibilities are endless and I’m always looking for something new to try!

To our health!

Beth M.

Owner of
Budget Bytes

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Easy Raw Chocolate Torte

October 27th, 2009 Tommy Grobmyer

This is an all time favorite with my family and friends. It is very easy to make, kids love it and its a great dessert to wow people with that aren’t familiar with raw food! Any nuts can be used for the crust. I prefer to use pecans. Be careful not to over process the crust as the nuts will release oils and it will become too greasy. Enjoy this torte topped with fresh fruit (strawberries or raspberries) or sprinkle shredded coconut on top. Keep it refrigerated until serving so that it is nice and chilled. If left out at room temperature for too long it will soften (still yummy but not as much like a pie, more like a pudding). Enjoy!

Crust:
2 cups pecans
½-1 1 cup pitted medjool dates (or enough so that when you squeeze the crust it holds together)
1 teaspoon coconut oil
Pinch of sea salt

Pulse nuts in food processor until slightly crumbled. Add dates and pulse a few more times. Add coconut oil and sea salt. Pulse until uniform and crust holds together when you squeeze it between your fingers. Press into bottom of classic 10 inch tart pan.

Filling:
2 cups cashews (not soaked)
¾-1 cup cacao powder
1 ½ cups water
½ cup coconut oil
¼ cup agave (or to taste if you like it sweeter, less for more bitter)
½ vanilla bean seeded
Pinch of sea salt

Combine all ingredients in blender and blend until smooth. Pour over crust and refrigerate until firm (1 hour in refrigerator, ½ hour in freezer)

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easy pumpkin soup $4.29 recipe / $1.07 serving

October 19th, 2009 Beth M.

Everyone is familiar with the sweet confections that you can make with pumpkin puree (pie, muffins, sweet breads etc.) but if you haven’t tried pumpkin mixed with savory spices then you are missing out. I remember finding this basic pumpkin soup recipe YEARS ago (we’re talking late 90’s) and I’ve been meaning to make it again ever since. This time I decided to add a few more spices (now that my pallet has been influenced by southern cuisine) and I added a few crunchy roasted pepitas (pumpkin seeds) for garnish and texture.

Easy Pumpkin Soup

Total Recipe cost: $4.29

Servings Per Recipe: 4

Cost per serving: $1.07

Prep time: 5 min. Cook time: 15 min. Total: 20 min.

INGREDIENTS COST
15 oz. can pumpkin puree $1.19
3 cups (24 oz.) chicken stock $1.71
1/2 yellow onion, diced fine $0.42
2 Tbsp butter $0.26
1/4 cup (4 Tbsp) pepitas $0.60
1/2 tsp chili powder $0.05
1/4 tsp nutmeg $0.03
1/4 tsp cayenne powder $0.03
to taste salt and fresh ground black pepper nada
TOTAL   $4.29



STEP 1: In a medium pot, cook the finely diced onions in 2 Tbsp of butter over medium heat until they are soft and translucent (about 5 minutes). Do not let the onions brown on the edges. If they begin to brown, lower the heat.

STEP 2: Add the pumpkin puree, chicken stock, chili powder, nutmeg and cayenne powder. Stir well and heat through (about 10 minutes). Add freshly ground black pepper and salt to taste.

STEP 3: When you are ready to eat, sprinkle 1 Tbsp of pepitas on top of each serving.

NOTE: If you like creamy soups, this recipe takes very well to a little cream or sour cream (stirred in after cooking). I actually tried to float a dollop of sour cream on top for the photo but it sunk so I had to stir it in…

There are many varieties of pepitas out there and you can usually buy them from bulk bins which means you can buy just 1/4 cup if you want. When I purchased mine I saw not only plain roasted but also raw or roasted with tamari (similar to soy sauce). If you can find a chili or southwest flavored pepitas, that would be amazing with this soup. Even better yet, if you carve pumpkins and roast your own seeds, try coating them in some chili powder and oil prior to roasting. YUM!

I plan on eating this soup with a grilled brie sandwich which I calculated to cost just $1.03 (two slices of bread = $0.36, 1 oz. brie = $0.67). Grilled cheese sandwiches go great with soup and provide enough substance to round out the meal and make you feel satisfied. Even though I used an expensive cheese, the whole meal totals out to just $2.10. That’s what I’m talking about.

To our health!

Beth M.

Owner of
Budget Bytes

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apple walnut steel-cut oats $2.64 recipe / $0.66 serving

October 19th, 2009 Beth M.

Continuing on with my adventures in steel-cut oats, I decided to use up some of the left over apple juice from my Spiced Apple Cocktails. I also learned a couple of lessons since making my first batch of steel-cut oats (pumpkin spice oatmeal). Most importantly, a little bit of salt and a little bit of vanilla extract go a LONG way, flavor-wise. Although I am usually opposed to using anything but water to cook the oats (it increases the calorie content), I wanted to use up my extra apple juice and it really makes the flavor pop.

Apple Walnut Steel-Cut Oats

Total Recipe cost: $2.64

Servings Per Recipe: 4

Cost per serving: $0.66

Prep time: 5 min. Cook time: 35 min. Total: 40 min.

INGREDIENTS COST
1 cup steel-cut oats $0.70
2 cups apple juice $0.87
1/4 cup (4 Tbsp) chopped walnuts $0.32
1 tsp cinnamon $0.05
1 tsp vanilla extract $0.29
1/2 tsp salt nada
1 medium apple, chopped $0.41
TOTAL   $2.64



STEP 1: In a medium pot (2 qt), bring 2 cups of apple juice and 2 cups of water to a boil with a lid in place.

STEP 2: Once the liquid is boiling, add the steel-cut oats, cinnamon, vanilla and salt. Stir to combine then turn the heat down to low and simmer (without a lid) for about 30 minutes or until the desired thickness is achieved.

STEP 3: After the oats have thickened to your liking, stir in the chopped apple and walnuts.

STEP 4: Either eat immediately or divide into 4 reusable containers and refrigerate until you are ready to eat. Simply microwave each portion for 1-1.5 minutes when you are ready to eat! The individual portions will stay good in your refrigerator for up to one week.

NOTE: The first time I bought the steel-cut oats they were an impulse buy and I paid no regard to price. Since then I have been checking prices everywhere I go. The best price I have seen so far (which is the price I quoted for this recipe) was to buy them from the bulk section at the grocery store (a national chain store). The steel-cut oats purchased this way are $1.39/lb and one cup weighs approximately 1/2 lb. So, buying them in bulk shaved off about 10 cents per serving. Not huge but every little bit counts!

A bigger price cut would come from the apple juice. I happened to buy a large gallon sized glass jug of organic apple juice when I made the cocktails (another convenience buy) which cost $6.99. This past week I saw a plastic gallon sized jug of unfiltered apple juice (although not organic) in a weekly sales flyer for half the price. We pay for convenience, people :)

To our health!

Beth M.

Owner of
Budget Bytes

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Orlando Cancer Walk – October 31st 2009

October 19th, 2009 Tommy Grobmyer
October 31, 2009
8:00 amto12:00 pm

Dear Friends,

This year I have signed up to walk in the American Cancer Society Making Strides Against Breast Cancer and I’m hoping you’ll support me. I know that there are a lot of breast cancer events out there, but Making Strides speaks to me because funds raised enable the American Cancer Society to help people stay well and get well from breast cancer, find cures, and empower people to fight back today. With your help, we can save lives.

They say that every donation makes a difference, and it really is true. I know that times are tighter than normal for many of us, but if you can spare even $5, it truly will make a difference. If everyone walking in Making Strides this year were able to raise just $5 more, we would raise an additional $3 million to fight breast cancer. Imagine what an incredible difference we could make together!

To support me in my efforts, please visit my personal page. If you’re going to be in town, I’d love for you to join my team (The FLHC) and walk with me. If not, please support my efforts with a donation of whatever amount you can spare. **We are also listed as FL-HealthClub.com**

As a little extra inspiration, I thought you might like to know a few of the ways your donation will help the American Cancer Society save lives every day:

  • More people in our community will have the information and tools they need to help prevent breast cancer or find it early.
  • More people with breast cancer will have a place to turn around the clock to help them through every step of their cancer journey whether it’s a free ride to treatment, a place to stay, or just talking to someone who has “been there.”
  • More progress will be made toward finding breast cancer’s causes and cures. The American Cancer Society has played a role in nearly every major breast cancer breakthrough of the last century, which have led to the discovery of lifesaving breast cancer treatments like Tamoxifen and Herceptin. You will help us find more.
  • More women like our own mothers, daughters, sisters, and grandmothers will have access to lifesaving mammograms and treatment they need.

Each of us has our own reasons for caring about the fight against breast cancer … whatever your reasons, I hope you’ll choose to make a difference by signing up to walk with me or making a donation online to support my effort. I’m so grateful to have great people like you in my life who care about breast cancer! Together we will make a difference, make history, and make strides.


Event Information:

Date:
Saturday, October 31, 2009
Time:
8:00am – 12:00pm
Where:
Lake Eola Park
Street:
195 North Rosalind Ave
City:
Orlando, FL
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savory coconut rice $2.42 recipe / $0.61 serving

October 14th, 2009 Beth M.

I’m not really sure how I ever lived before coconut rice nor do I think I could ever settle for plain old rice again. My first introduction to coconut rice was a sweet version with mangoes (recipe coming soon!) but when I searched the web for the recipe, I saw far more recipes for savory coconut rice. The ingredients were simple and cheap so I whipped up a batch. To my surprise, the rice was subtly fragrant and creamy making it wonderful “base” to any main dish or a versatile side (mix in anything you’d like for a quick pilaf). So, if you are sick and tired of regular white rice, you’ve GOT to try this.

Savory Coconut Rice

Total Recipe cost: $2.42

Servings Per Recipe: 4 (3/4 cup ea.)

Cost per serving: $0.61

Prep time: 5 min. Cook time: 40 min. Total: 45 min.

INGREDIENTS COST
1 cup jasmine rice $0.87
1 can (approx. 1.5 cups) lite coconut milk $1.49
1 clove fresh garlic, minced $0.06
1/2 tsp salt a fraction of a cent
TOTAL   $2.42



STEP 1: Place the rice, coconut milk, garlic, salt and 1.5 cups of water in a heavy bottomed pot (I used a 2 qt sized pot for this recipe).

STEP 2: Bring the mixture to a boil over high heat with a lid on the pot.

STEP 3: Once the mixture comes to a boil, immediately turn to “low” heat and continue to cook with the lid on until all of the liquid has absorbed (about 30-40 minutes). Do not lift the lid or you risk losing valuable moisture. If you need to check to see if the liquid has absorbed, only check toward the end of the cooking time. Using a pot with a glass lid helps reduce the need for lifting the lid.

STEP 4: Fluff the rice with a fork and serve!

I served the rice with my Teriyaki Chicken Kabobs and Grilled Pineapple.
teriyaki kabobs

NOTE: I have made this savory coconut rice with two types of jasmine rice: long grain (pictured here) and short grain (or sticky rice). If you want a creamier texture, then definitely go for the short grain/sticky jasmine rice. If you prefer a fluffier rice, stick with a long grain jasmine rice. The bag of rice (or bulk bin) should specify if it is long or short grain. A “medium” grain jasmine rice will also be a little on the sticky/gooey side.

So, as I was typing up this post, I ate the bowl of rice pictured above… This time I drizzled a little sesame oil and soy sauce on top. This made for an AMAZING little snack! The best part was, because the rice is so fragrant and flavorful, it was actually quite good cold! YUM!

To our health!

Beth M.

Owner of
Budget Bytes

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teriyaki chicken kabobs with grilled pineapple $12.00 recipe / $3.00 serving

October 14th, 2009 Beth M.

This summer I moved into a new rental house that was full of lots of little goodies left behind by the last tenants. Among the treasures was a small grill on the back patio. Of course the grill was abandoned, full of rust and spider webs (and a random crumpled up walmart bag), but I was determined to put it to use! I absolutely LOVE the flavor of flame grilled food so I couldn’t pass this up. After scrubbing and burning off any residual ickyness, it was ready. I also had four frozen chicken breasts in my freezer from a bulk sale buy about a month ago. Soooo, teriyaki chicken kabobs and delicious grilled pineapple it was!

teriyaki chicken kabobs

Total Recipe cost: $12.00

Servings Per Recipe: 4 (two kabobs each)

Cost per serving: $3.00

Prep time: 30 min. Cook time: 25 min. Total: 55 min. Marinate time: 4+ hours

INGREDIENTS COST
4 boneless, skinless chicken breasts $5.75
2 large bell peppers $1.28
1 medium red onion $0.60
1 inch fresh ginger $0.30
1/4 cup soy sauce $0.37
1 clove fresh garlic $0.06
3 Tbsp brown sugar $0.07
1/2 tsp sesame oil $0.02
1 medium fresh pineapple $3.55
TOTAL   $12.00



STEP 1: In a large bowl, combine the soy sauce with one cup water, 1 clove of minced garlic, 3 Tbsp of brown sugar, 1/2 tsp of sesame oil and about one inch of fresh ginger that has been peeled and grated. This is your teriyaki marinade.

STEP 2: Cube the chicken and put in a large glass dish with the marinade. Keep the marinating chicken covered and in the refrigerator for at least 4 hours. If you are using wooden/bamboo skewers, soak them in water for one hour.

STEP 3: Chop the bell peppers and onion into squares. Cut the pineapple into long spears. Here is a tutorial on how to cut pineapple.

STEP 4: Build the kabobs on the skewers, making sure to alternate the chicken, bell peppers and onions. Place the kabobs on the grill first. Close the lid to the grill to make sure the radiant heat cooks the chicken all the way through. Periodically turn the kabobs so all sides get grill marks.

STEP 5: When the kabobs have grill marks on all sides, move them to the outside (where it is cooler) and grill the pineapple in the center. Again, turn the pineapple to make grill marks on all sides.



NOTE: If you don’t have a grill, you can also make this dish under the broiler in your oven although you will not get the “char” effect. If you do not have skewers, simply cut the chicken and vegetables into larger pieces and grill them individually.

If you have never worked with fresh ginger before, do not fret! Because it is easy to break apart, you only need to buy what you need at the store. Simply break off a chunk the size that your recipe requires (it’s okay, really. it is just like breaking apart bunches of bananas if you don’t want a huge bunch). A regular vegetable peeler makes peeling the ginger a breeze. I used the small grate on a cheese grater to grate the ginger. You definitely want to buy fresh ginger for this recipe, it will make all the difference!

Serve the kabobs and grilled pineapple spears over a bed of jasmine coconut rice for a fancy, fragrant meal!

teriyaki kabob meal

To our health!

Beth M.

Owner of
Budget Bytes

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pumpkin spice oatmeal $3.75 recipe / $0.75 serving

October 7th, 2009 Tommy Grobmyer

In honor of October (my favorite month), I’m kicking it off with a warm, ooey-gooey, pumpkin-spicy recipe: Pumpkin Spice Oatmeal. Over the past month or so I’ve seen multiple recipes for pumpkin flavored oatmeal so I just had to give it a shot. Oatmeal is one of my favorite breakfast foods although I usually stick to “old-fashioned” or “quick cooking” varieties. This time, I decided to go for the glory and try out the infamous STEEL CUT OATS. I can only say that I am sad that I waited so long. They are gooey, chewy, and kept me full for SIX HOURS (that’s unheard of for me). Needless to say, steel-cut oats are my new best friend and you’ll be seeing much much more of them on this blog!

Pumpkin Spice Oatmeal

Total Recipe cost: $3.75

Servings Per Recipe: 5

Cost per serving: $0.75

Prep time: 5 min. Cook time: 30 min. Total: 35 min.

INGREDIENTS COST
1 cup steel-cut oats $0.89
15 oz. can pumpkin puree $1.99
2 tsp pumpkin pie spice $0.10
5 Tbsp chopped walnuts $0.40
1/4 cup brown sugar $0.37
TOTAL   $3.75



STEP 1: In a large pot boil 4.5 cups of water. Once it boils, stir in the oats. After adding the oats, add the pumpkin puree, brown sugar and pumpkin pie spice. Stir well.

STEP 2: Reduce the heat to low and simmer for about 30 minutes or until the oatmeal is as thick as you like it. Remember, after you remove the oatmeal from the heat completely, the oats will thicken further.

STEP 3: Divide the oatmeal evenly among 5 resealable containers and refrigerate. When you are ready to eat your oatmeal, simply microwave for about 1 minute 30 seconds and top with 1 Tbsp. of chopped walnuts (and milk or whatever else you prefer). The refrigerated oatmeal will stay good in your refrigerator for 5-7 days.



NOTE: I’m sure that steel-cut oats can be purchased for less than what I paid but it was an impulse buy and still very affordable so I went for it. I paid $3.59 for a 24 oz. brand name container (about 4.25 cups).

If you want to splurge, replace the water in this recipe for milk for an extra creamy oatmeal porridge! I prefer to have my milk poured cold on top of my hot oats so I used water for cooking.

Let me know what your favorite oatmeal toppings are and they might find their way into a budget bytes post in the future (with credit to you, of course!).

Brought to you by Beth at BB

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cherry almond danishes $8.48 recipe / $1.06 serving

October 7th, 2009 Tommy Grobmyer

After receiving last month’s Bon Appetit magazine, I experimented with puff pastry for the first time. I made some bite sized apple cheddar turnovers for a party I went to. Unfortunately, I never snapped a picture and I was on the fence about their taste so they never made their way into the blog. BUT, the puff pastry was fun and I definitely wanted to work with it again. Puff pastry is quick, relatively inexpensive and you can do so many different things with it. For my next puff pastry experiment, I decided to make Cherry Almond Cream Cheese Danishes.

Cherry Almond Cream Cheese Danish

Total Recipe cost: $8.48

Servings Per Recipe: 8

Cost per serving: $1.06

Prep time: 15 min. Cook time: 20 min. Total: 35 min.

INGREDIENTS COST
1 box (2 sheets) frozen puff pastry $3.68
8 oz. block neufchatel or cream cheese $1.44
21 oz. can cherry pie filling $2.33
4 Tbsp sliced almonds $0.56
1 tsp lemon juice $0.10
2 Tbsp sugar $0.10
1/8 tsp almond extract $0.27
TOTAL   $8.48



STEP 1: Thaw the puff pastry sheets according to the directions on the box (room temperature for about 40 min.) Let the cream cheese (or neufchatel) come to room temperature then mix with the lemon juice and sugar.

STEP 2: In a separate bowl, mix the almond extract with the cherry pie filling.

STEP 3: When the pastry sheets have thawed, roll them out slightly on a floured surface. Cut each sheet into four squares. Evenly divide the cream cheese mixture, cherry pie filling and sliced almonds between the 8 squares (putting all of the filling in the center of the squares, staying at least an inch from the edges).

STEP 4: Carefully fold the pastry squares, corner to corner to make triangles. Using a fork, crimp the seams together.

uncooked pastries

STEP 5: Bake pastries on a cookie sheet in a 400 degree oven until golden brown (approximately 15 minutes). Enjoy!

NOTES: For some reason when I made these large danishes, the puff pastry did not “puff” as much as when I made the small appetizer sized pastries a few weeks ago. Because my experimentation with puff pastry is still very new, I do not know the cause of this. If any well seasoned puff pastry users out there can give me (and the rest of the readers) a tip, please share!

Brought to you by Beth at BB

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