Posts Tagged ‘cloves garlic’

garlic bread $1.77 recipe / $0.11 serving

March 7th, 2010 The FLHC

Eating anything with marinara sauce is just so much better when you have a garlicky, chewy/crispy piece of bread to sop up the extra sauce. So, while I was planning my Pesto Stuffed Shells this week, I thought about grabbing a box of garlic bread from the freezer aisle… after all, it’s very cheap, only about $2 a box. Then I started thinking, “Well, I can buy a HUGE loaf of fresh french bread for a dollar… can I make the garlic bread for less?” You bet. Many grocery stores sell giant baguettes of French bread hot from their bakery every day for $1-$2. Snatch one of those up, make this quick buttery garlic spread and you’re well on your way to having hot, fresh (and trans-fat free!) garlic bread. This bread was so delicious that it disappeared almost instantly between me and my roommates.

The best part of it is that you can control how much butter/oil is on your bread- you just never know with the frozen kind. This recipe yielded 16 2-inch wide pieces of bread and I only used 4 Tbsp of butter and 2 Tbsp of olive oil total. That equals out to just .25 Tbsp of butter (less than a teaspoon!) and half that much oil per piece. Not bad… not bad.

Garlic Bread

Total Recipe cost: $1.77

Servings Per Recipe: 16 (2 inch wide pieces)

Cost per serving: $0.11

Prep time: 10 min. Cook time: 15 min. Total: 25 min.

INGREDIENTS COST
1 loaf french bread (approx. 16″ long) $0.99
4 Tbsp (1/2 stick) butter $0.20
2 Tbsp olive oil $0.21
3 cloves garlic $0.07
1/4 cup fresh parsley, chopped $0.25
a pinch salt $0.05
TOTAL   $1.77



STEP 1: Let the butter sit out and come to room temperature prior to beginning the recipe. Preheat the oven to 400 degrees.

STEP 1a: If using a food processor, combine the garlic (cloves can be whole) and olive oil. Process until the garlic is minced. Next add the softened butter and process for another 30 seconds. Add fresh parsley and process once more until the parsley is in small pieces. Add a pinch of salt, taste and adjust to your liking.

STEP 1b: If you are not using a food processor, mince the garlic with a knife. In a bowl combine the garlic and softened butter. Stir in the olive oil. Mince the parsley and stir it into garlic/butter/oil mixture. Add a pinch of salt, taste and adjust to your liking.

STEP 2: Slice the baguette in half lengthwise and open it so that both cut sides are facing up. Spread the butter/garlic mixture evenly over the cut surface. Bake the bread for 10-15 minutes at 400 degrees. Every oven is different so keep a close eye on it. Take the bread out when it is a deep golden brown on the edges.

STEP 3: Cut the bread into 2-inch wide pieces and serve with a saucy Italian meal!

Step By Step Photos

garlic and oil
Mince the garlic with the olive oil in a small food processor.

butter and parsley
Add the butter, process. Add the parsley, process again. Now it’s ready to spread!

uncooked garlic bread
Spread the garlic butter over the cut surface of your baguette. Start with a thin layer then add more to make sure you don’t run out mid-way.

baked garlic bread
Bake the bread for 10-15 minutes at 400 degrees. Slice the bread into 2-inch wide pieces and enjoy! Be careful… it’s addictive!

Fresh Garlic Bread

NOTE: My first instinct was to use my mini-food processor for the garlic butter but next time I will definitely be doing it by hand. Because there wasn’t very much in the food processor, it was not able to mince the garlic as fine as I could with a knife. Plus, it just created more dishes to wash. Lesson learned.



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parmesan kale pasta $3.69 recipe / $0.62 serving

February 27th, 2010 The FLHC

I saw this recipe a few months back in Bon Apetit and it only briefly grabbed my attention. It wasn’t until I saw it AGAIN on Mehan’s Kitchen that I thought, “I have to make this immediately!” Maybe I was just craving greens or maybe Bon Apetit needs to hire Mehan to do their food photography… either way, I am glad I tried the recipe out. I loved Mehan’s idea for adding sausage to the recipe but I opted out this time because my diet this past week has been particularly meat heavy. Next time, though, sausage it is! Also, I forgot to buy a yellow onion at the store and although they taste quite different, I used half of the red onion that was in my fridge. It was still delicious and it added a splash of color!

The recipe turned out pretty tasty, it reminded me a little of the lemon parsley pasta I made a while back but with more greens. I will be making this again because I really enjoyed the flavors but next time I will make two changes. 1) I will be using bowtie pasta because I find it really hard to stir chunks of stuff (like kale) into thin spaghetti. The spaghetti tends to clump together and all of the other ingredients migrate to the outside of the bowl. 2) I will definitely use two bunches of kale because I would like the kale to pasta ratio to be a bit more even. Then, maybe then, this dish will be perfect.

Parmesan Kale Pasta

Total Recipe cost: $3.69

Servings Per Recipe: 6

Cost per serving: $0.62

Prep time: 5 min. Cook time: 25 min. Total: 30 min.

INGREDIENTS COST
1 bunch fresh kale $0.99
8 oz. thin spaghetti or bowtie pasta $0.50
1/2 onion $0.21
4 cloves garlic $0.09
2 Tbsp olive oil $0.21
1 medium lemon $0.33
3 oz. shredded parmesan $1.31
to taste salt and pepper $0.05
TOTAL   $3.69



STEP 1: Finely chop the onion and garlic. Heat 2 Tbsp of olive oil in a large pot over medium/high heat. Add the garlic and onion and saute until soft.

STEP 2: Wash the kale and remove the leafy green bits from the stem (some say cut it off but I just grabbed and pulled!). Rip or cut the kale into pieces about 2×2 inches. Add the kale and 1/2 cup of water to the pot with the onion and garlic. Stir it a bit, add a lid and turn the heat down to medium/low.

STEP 3: While the kale cooks down, cook your pasta according to the directions on the package (boil for 5-7 minutes). Drain the pasta and set aside.

STEP 4: When the kale has reduced in size by 1/2, changed to a dark green color and is tender (taste some, about 15 minutes of cooking), add the pasta, juice from the lemon, salt, pepper and parmesan cheese. Stir it all together and serve!

Step By Step Photos

cook onions and garlic
Cook the onions and garlic in olive oil until soft.

add kale
Add the kale and 1/2 cup of water. Turn down the heat to medium/low, add a lid and let simmer for about 15 minutes. Cook the pasta as the kale simmers.

add the rest
Once the kale is tender, add the pasta, lemon juice, salt, pepper and parmesan cheese. Stir to combine and serve!

Parmesan Kale Pasta



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mediterranean white bean salad $5.90 recipe / $0.93 serving

February 25th, 2010 The FLHC

After eating the cooked down, well melded flavors and textures of my pot roast all week, my palate desperately needed something fresh and bright. I wanted green, I wanted tang, I wanted fresh. I had a couple of cans of butter beans in my cabinet that I had bought with the intention of making a quick Italian garlic and parsley dish with but I soon had a much, MUCH better use for them. This Mediterranean style bean dish is very similar to tabbouleh (one of my all-time favorite salads) but uses white beans instead of bulgar wheat and the herbs and spices have been simplified. I used large butter beans for this recipe but any white bean will work (cannellini or even garbanzo). The salad turned out so freaking good that I ate almost half of it immediately after taking the pictures (I made a half batch). If you’re looking for a main dish, this salad would also make an excellent bed for a piece of grilled chicken or fish!

Mediterranean White Bean Salad

Total Recipe cost: $5.90

Servings Per Recipe: 6

Cost per serving: $0.93

Prep time: 15 min. Cook time: 0 min. Total: 15 min.

INGREDIENTS COST
2 cans white beans $1.84
1 bunch curly leaf parsley $0.57
1 pint grape tomatoes $1.75
4 cloves garlic $0.09
2 Tbsp olive oil $0.21
2 Tbsp lemon juice $0.10
15 cranks fresh ground pepper $0.05
1/4 tsp salt $0.05
3 oz. feta cheese $1.24
TOTAL   $5.90



STEP 1: Drain and rinse the beans. Rinse the parsley and chop it fairly fine but do not mince (see photo below). Rinse the tomatoes and slice them in half. Mince the garlic. Combine the beans, parsley, tomato and garlic in a bowl.

STEP 2: Add the olive oil, lemon juice, salt and pepper. Stir to combine and taste and adjust salt pepper content to your liking. Either stir in the crumbled feta or plate up the salad and sprinkle 1/2 oz. on top of each serving.

Step By Step Photos

butter beans
Here are the large butter beans that I used. I think the large size gives a nice visual contrast to the salad and their rich buttery flavor mellows out the garlic and lemon juice. (Remember, these photos are of a half batch)

chopped parsley
Chop the parsley until it is about this fine. You want small pieces but you don’t want it so fine that it loses all of its volume.

combine ingredients
Combine all of the ingredients in a bowl and taste to adjust salt and pepper. Eat up!

Mediterranean White Bean Salad

NOTE: You definitely want to use curly parsley for this salad because the texture that it adds is key. If you have some fresh mint around try chopping a little of that and tossing it in as well!

The flavor of this salad is so worth the garlic breath you’ll get, I promise!



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pot roast dinner $18.09 full dinner / $2.26 serving

February 18th, 2010 The FLHC

As I expressed in my post about Pulled Pork, I adore slow cooked meat. I have been waiting all winter long for the chance to make a big juicy Beef Pot Roast. Well, this week (thanks to Mardi Gras break), I got the chance to do some extra cooking, including a Pot Roast! Because this dish comes equip with vegetables that cook along side of the meat, I decided to go ahead and make this post for an entire dinner, not just the roast itself. The Pot Roast Dinner includes the roast, veggies, rice and gravy; everything you need for a belly warming winter meal. This will make 8 large servings so if you’re by yourself stay tuned. I will have some “second uses” for the meat posted hopefully within a week.

There are a million and two recipes for pot roast out there. I debated for a day or so whether or not to do this from scratch or buy a seasoning packet. In the end, I decided to go from scratch. After looking at a good 20 recipes or so, I decided to go with this one from The Crepes of Wrath. Of course, I made a few minor adjustments but the basics are the same. I reduced the amount of broth from 4 cups to 3 to make the flavors of the spices more pronounced, I added about 6 cloves of garlic (I just can’t go without garlic) and I used mushrooms because what sounds better than mushrooms that have been cooking and soaking in beefy broth all day? Nothing. Oh, and I also used brown sugar instead of honey because honey is stupid expensive.

Pot Roast Dinner

Total Recipe cost: $18.09

Servings Per Recipe: 8

Cost per serving: $2.26

Prep time: 15 min. Cook time: 8 hrs. Total: 8 hrs. 15 min.

INGREDIENTS COST
3 lbs. beef chuck roast $10.86
3 cups beef broth $1.49
6 oz. tomato paste $0.42
1/4 cup balsamic vinegar $0.80
1 Tbsp brown sugar $0.15
2 tsp paprika $0.10
2 tsp alspice $0.10
1 sprig fresh rosemary (or 1 Tbsp dry) $0.15
1 lb. carrots $0.50
2 small onions $0.50
6 small red new potatoes $0.76
8 oz. button mushrooms $1.49
6 cloves garlic $0.13
Gravy COST
2 Tbsp cooking oil $0.07
3 Tbsp all-purpose flour $0.11
3 cups juice from cooked roast nada
Rice COST
2 cups uncooked long grain rice $0.47
TOTAL   $18.09



STEP 1: In your slow cooker, combine the beef broth, tomato paste, balsamic vinegar, brown sugar, paprika, allspice, rosemary and garlic cloves (whole). Stir or whisk until everything is evenly incorporated.

STEP 2: Wash/cut/peel the vegetables (carrots, onions, potatoes, mushrooms). Leave the vegetables in fairly large chunks because they will be cooking for hours and smaller pieces will disintegrate. Put half of the veggies in the slow cooker with the broth.

STEP 3: Place the chuck roast on top of the veggies and broth then top with the second half of the vegetables. Secure the lid on the slow cooker and set to low heat. Let cook on low for 8 hours (perfect for while you are at work).

STEP 4: After 8 hours, begin to cook the rice. Transfer the roast to a cutting board and slice or shred the meat (your preference). Remove the vegetables from the broth with a slotted spoon. Either use the remaining liquid as an au jus or continue to the next step to make a beef gravy.

STEP 5: For the gravy, heat 2 Tbsp of cooking oil in a sauce pan over medium-high heat. Add 3 Tbsp of all-purpose flour and continue to stir and cook for about 2-3 minutes (this toasts the flour particles and prevents a floury taste). Whisk in 2-3 cups of the juice from the cooked pot roast. Let the mixture simmer until thickened (should only take 1-2 minutes). Pour the gravy over top of the roast, vegetables and rice.

Step By Step Photos

roast broth
Combine the beef broth, tomato paste, balsamic vinegar, spices and herbs in the slow cooker.

add vegetables
Add half of your washed/peeled/chopped vegetables to the broth.

add meat
Place your chuck roast on top of the vegetables.

add more vegetables
Cover the meat with the remaining vegetables, secure the lid and cook on low for 8 hours.

cooked roast
Like magic, after 8 hours you’ll have this beautiful, fragrant pot of gold.

cooked roast
Remove the roast from the pot and either shred with a fork or slice across the grain. It should be fork tender. Remove the vegetables from the remaining juice.

roux
For the gravy, make a roux out of cooking oil and flour. Stir and cook for 2-3 minutes then whisk in 2-3 cups of the juice from the cooked pot roast. Let simmer till thick and bubly.

Pot Roast Dinner
Pile your meat and vegetables over a bed of rice and cover with gravy or au jus!

NOTE: Most of this work can be done the night before so that you can just dump the ingredients into the slow cooker in the morning, set the temp to low and go to work. When you come home it will be ready and smelling delicious! Just chop your veggies and put them in a container in the fridge, make the broth mixture and put that in another container in the fridge. In the morning, just put it all in the pot and go!

If you find that you have extra rice, make these wonderful rice pancakes the next morning!



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becker bbq shrimp $7.68 recipe / $1.28 serving

January 9th, 2010 Beth M.

The last time shrimp was on sale, I found this fantastic recipe for Becker BBQ Shrimp in my Joy of Cooking cook book. Luckily, SHRIMP IS ON SALE AGAIN! This time, I got it for $5.99 per pound; headless, peeled and deveined. It was a little more expensive than the last time but, hey, it was already peeled and deveined so that saved me 10-15 minutes. I grabbed two bags, one of which I used for this recipe and the other is in the freezer already earmarked for another recipe! Anyway, this BBQ shrimp is super spicy and full of flavor. I put it over a bed of rice to soak up some of that wonderfully potent sauce, beef up the serving size and balance out the serving cost. The recipe calls for 1/2 cup of beer but if you don’t have any or don’t want to buy it, you can simply substitute another 1/2 cup of chicken broth. Luckily, I had just purchased a 6 pack of Raspberry Wheat Ale the night before (clearance price at $3.99!) so I used that. The raspberry flavor was awesome with the spices, similar to how a raspberry barbecue sauce or raspberry salsa would be. The meal its self goes WONDERFULLY with an ice cold beer so… you might want to spring for a 6 pack!

Becker BBQ Shrimp

Total Recipe cost: $7.68
Servings Per Recipe: 6 (about 6 shrimp and 1/2 cup of rice)
Cost per serving: $1.28
Prep time: 10 min. Cook time: 40 min. Total: 50 min.

INGREDIENTS COST
1 cup long grain rice $0.30
1 lb. 31/40 count raw shrimp $5.99
4 Tbsp butter $0.20
4 cloves garlic, minced $0.24
2 tsp dried rosemary $0.05
1 tsp dried oregano $0.05
1 tsp crushed red pepper flakes $0.05
1 tsp paprika $0.05
1 tsp whole peppercorns $0.05
1 tsp salt $0.05
1/2 cup chicken broth $0.23
1/2 cup beer $0.42
TOTAL   $7.68

STEP 1: In a medium pot, bring 1 cup of rice and 2 cups of water to a boil with a lid. Once it reaches a boil, reduce the heat to low and let simmer for about 40 minutes or until all of the liquid is absorbed and the rice is tender.

STEP 2: While the rice cooks, combine all of the dry spices (rosemary, oregano, crushed red pepper, paprika, peppercorns and salt) in a small food processor, coffee grinder or blender. The goal is to grind the mixture into a powder. My small food processor wasn’t quite powerful enough to pulverize the spices but the dish still turned out great, whole peppercorns and all.

STEP 3: In a large skillet, melt the butter over medium heat. Add the minced garlic and ground spice mixture. Stir and cook for 1-2 minutes.

STEP 4: Turn up the heat to medium/high. Add the shrimp, stir and cook for 2-3 minutes more or until all of the flesh on the shrimp has turned white and the tails have turned pink. Remove the shrimp from the skillet and place them in a bowl as soon as they are cooked (this happens quickly) and save for later.

STEP 5: Add the chicken broth and beer (or just 1 cup broth) to the skillet and let it simmer with the spices for another 2-3 minutes or until it has reduced by half. Add the shrimp back in to warm them through. Place some rice in a bowl, top with 5-6 shrimp and spoon some of the sauce over top. Garnish with lemon and parsley if desired. Enjoy with an ice cold beverage!

Becker BBQ Shrimp

Step By Step Photos

BBQ spice mix
Pulverize these spices as best as possible!

Butter, garlic and spices
Melt the butter then add garlic and the spice mix.

cook spices
Cook the garlic and spices to release the flavors.

add shrimp
Add the raw shrimp and cook for 2-3 minutes more.

cooked shrimp
The shrimp will be all curled up and white with a nice pink blush when they’re done.

add broth and beer
Remove the shrimp and add the chicken broth and beer. Simmer until it reduces by half. Add the shrimp back in to warm them up then serve over a bed of rice.

Becker BBQ Shrimp

To our health!

Beth at Budget Bytes

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marinated mushrooms $4.50 recipe / $1.13 serving

January 4th, 2010 Beth M.

I had a hankering for some balsamic marinated mushrooms the other day but after searching for recipes, I decided to try a batch of regular marinated mushrooms before trying the balsamic variety. There were many recipes out there but I finally went with this one from Tyler Florence, found on the Food Network website. Of course, I don’t need two pounds of marinated mushrooms so I cut the recipe in half and it was just right. These mushrooms are SO GOOD that I couldn’t stop popping them into my mouth. They make a great party appetizer or you can put them on sandwiches or salads. The best part is, a little jar of these will cost you $5 easy at the store and only have half as many mushrooms… and probably less of a vibrant fresh flavor. They’re quick and easy so if you’re a mushroom fan, give them a shot!

Marinated Mushrooms

Total Recipe cost: $4.50
Servings Per Recipe: 4-6
Cost per serving: $1.13 (for four servings)
Prep time: 10 min. Cook time: 10 min. Total: 20 min.

INGREDIENTS COST
1 lb. fresh button mushrooms $2.98
1 medium fresh lemon $0.25
2 cloves garlic $0.12
1/4 cup olive oil $0.42
5 sprigs fresh thyme $0.63
1 dried bay leaf $0.05
to taste salt and pepper $0.05
TOTAL   $4.50

STEP 1: Rinse your mushrooms with cool water in a colander to remove any dirt and debris. Cut them in half or in quarters to make them all about equal size and set them aside. Peel and mince the two cloves of garlic and set them aside. Zest and juice the lemon and set it aside.

STEP 2: In a large skillet, cook the mushrooms in half of the olive oil (2 Tbsp) until they are soft and have released most of their water (about 5 minutes). They will be smaller and a deep taupe color when they are done. There will still be juices in the pan, this is okay. See photos below

STEP 3: Turn off the burner and add the lemon juice, zest, minced garlic, thyme leaves, bay leaves, 2 Tbsp olive oil, salt and pepper. To easily remove the thyme leaves from the sprigs, simply pinch the top of the sprig and pull backwards (from top to bottom) and all of the little leaves will pop right off.

STEP 4: Stir the mixture well and allow to come to room temperature in a bowl. This will allow the flavors to mix and the mushrooms to marinate. Enjoy!

Step By Step Photos

fresh mushrooms
Cook the cleaned and quartered mushrooms in a skillet with olive oil to cook down.

cooked mushrooms
When they have released their water and they are a deep taupe color, they are done.

add seasoning
Turn off the heat and add the lemon juice, zest, garlic, bay leaf, thyme, olive oil, salt and pepper.

finished marinated mushrooms
Mix it all up and let it come to room temperature to marinate!

marinated mushrooms close

NOTE: I think the fresh thyme really made a difference in this recipe. I had not planned on using fresh but then I remembered that I had bought a pack of fresh thyme for my Thanksgiving Turkey back in November. I looked in my refrigerator and, sure enough, the thyme was still in there! I opened up the package and it still smelled and looked fresh… two months later. So, I used it and it was fantastic. Now I know that spending $2.50 on a pack of fresh thyme is not wasteful because even though I only used about 1/4 of the pack for each recipe, the rest stays good for A LONG time. Crazy, huh?
old thyme
See? Looks like new!

This is a great recipe for when you find mushrooms on sale. Mushrooms can easily cost $2.99 for a 1/4 pound so be sure to check around for prices. I bought mine at the produce market for only $1.49 per quarter pound. When the mushrooms get close to the expiration date, they WILL go on sale. Don’t be afraid of dark or bruised mushrooms, that happens easily because they contain so much water and since you will be cooking them down anyway, the bruises won’t be noticed in the finished product.

To our health!

Beth at Budget Bytes

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mexican lentil stew $9.23 recipe / $0.77 serving

December 22nd, 2009 Beth M.

After making a few heavy dishes this past week (meatballs, stroganoff, chorizo breakfast bowls), I was really craving something lighter and full of veggies (but still really hearty and satisfying, of course). After browsing the web, I decided on a vegetarian lentil stew. I began with this recipe for Spicy Red Lentil and Tomato Soup and tweaked it to my liking. As it turns out, this tomato based soupy stew is exactly what I was craving! Even better yet, it was incredibly easy so it could easily be a weeknight dinner. Be warned, this recipe is huge, yielding a whopping 18 cups so I think next time I’ll definitely half the recipe. This time the rest will just end up in the freezer!

Mexican Lentil Stew

Total Recipe cost: $9.23
Servings Per Recipe: 12 (1.5 cups each = HUGE)
Cost per serving: $0.77
Prep time: 5 min. Cook time: 25 min. Total: 30 min.

INGREDIENTS COST
2 cups dry red lentils $1.65
2 Tbsp olive oil $0.21
1 medium onion $0.30
3 stalks celery $0.45
4 cloves garlic $0.24
two 14.5 oz. cans fire roasted diced tomatoes $2.34
4 cups vegetable broth $2.72
1/4 tsp each turmeric and cumin $0.10
1 tsp each chili powder $0.05
10-15 dashes hot sauce $0.15
1 medium lime $0.33
1 handfull cilantro $0.69 (whole bunch)
TOTAL   $9.23

STEP 1: In a medium pot, bring the 2 cups of lentils and 4 cups of water to a boil. Once it reaches a boil, turn off the heat and let sit with a lid on for about 20 minutes.

STEP 2: While the lentils are cooking, begin the stew. Finely dice the onions and cook over medium heat in 2 Tbsp of olive oil. While the onions begin to cook, finely dice the garlic and add to the pot. While the onions and garlic cook, finely chop the celery and then add to the pot.

STEP 3: Cook the onions, garlic and celery until they are soft but not brown. Add the cans of diced tomatoes, vegetable broth, turmeric, cumin, chili powder and the hot sauce. Continue to cook over medium heat until hot.

fire roasted tomatoesMexican stew before lentils

STEP 4: At this point, the lentils should have absorbed the water and become soft. Add the lentils and any remaining water to the soup mixture. Stir well and slightly mash using the back of your spoon.

mexican lentil stew

STEP 5: Once the entire mixture is hot, add a handful of chopped cilantro and taste test to see if you want any more heat (hot sauce) or salt and pepper.

STEP 6: You can either add the juice of lime to the pot or serve the bowls of stew with a wedge of lime. I like the wedge of lime because it makes for a pretty presentation and that way people can choose whether or not they want it.

NOTE: It wasn’t until after I got home that I noticed I had bought organic vegetable broth which was probably considerably more expensive than regular. Also, if you can’t find the fire roasted tomatoes, don’t fret. They are great and have a wonderful smokey flavor but regular will do great as well (and be about 20 cents less per can).

I had some extra tortilla chips left over from a party (you know how I like to use up leftovers) and they were great dipped in this stew. You could also add a dollop of sour cream or a sprinkle of shredded cheddar cheese. If you have some frozen corn kernels they would also taste great in this stew. Basically, anything that goes well with chili will also taste great with this stew! It’s delicious!!

Mexican Lentil Stew

To our health!

Beth at Budget Bytes

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creamed spinach $3.34 recipe / $0.56 serving

December 16th, 2009 Beth M.

I made creamed spinach a couple weeks ago and then again this week to fine tune the recipe before posting. Between the two batches of creamed spinach, I found out how versatile the stuff is! I began putting it in everything from casseroles (I mixed it into my Bacon Pesto Pasta Bake) to sandwiches, quesadillas or straight up on crackers. I’ve decided that creamed spinach should almost be a staple in my refrigerator. If you choose your ingredients right, it’s a fairly healthy way to sneak some dark green veggies into your day!

Creamed Spinach

Total Recipe cost: $3.32
Servings Per Recipe: 6
Cost per serving: $0.56
Prep time: 5 min. Cook time: 15 min. Total: 20 min.

INGREDIENTS COST
two 10 oz. boxes frozen chopped spinach $1.92
1/2 medium yellow onion $0.22
2 cloves garlic $0.12
2 cups milk $0.65
4 Tbsp butter $0.20
1/4 cup all-purpose flour $0.13
1/4 tsp or to taste crushed red pepper $0.05
to taste salt & pepper $0.05
TOTAL   $3.34

STEP 1: Thaw your spinach and squeeze out excess water. I just use the microwave to thaw it (put it in a bowl to catch melting liquid) but you can leave it in your fridge for a day too. You do not need to squeeze out ALL of the water, I think some is fine and it holds a lot of spinach flavor.

STEP 2: Finely dice the onion and garlic. Saute until soft and translucent (not browned) in 4 Tbsp of butter over medium heat. This may seem like a lot of butter for half an onion and 2 cloves of garlic but you need 4 Tbsp for the roux to make sure there is enough thickening power for all of the milk.

STEP 3: Once the onions and garlic have cooked, it’s time to make the roux. Dump in the 4 Tbsp (or 1/4 cup) of flour and stir it into the melted butter well. Continue to cook this paste for 1-2 minute more over medium heat.

Onion and Garlic Roux

STEP 4: Add the 2 cups of milk and whisk until all of the flour/butter paste has dissolved. Let the mixture simmer until it is nice and thick (5-10 minutes). Add the salt, pepper and red pepper flakes to taste. The red pepper flakes are not necessary but I think it gives the creamed spinach a nice little kick… Too much and it will over power the fresh, delicate spinach flavor.

STEP 5: Stir in your spinach and you’re done! If your creamed spinach is still too liquidy, you can simmer it a little bit longer until the sauce reduces. Just remember that when it cools down it will thicken as well.

stir in spinach

NOTE: Traditionally, nutmeg is the spice of choice for this cream sauce so if you’re not into red pepper, try nutmeg.

The second time I made this creamed spinach, I made half a batch and it was just enough for me. I had half an onion in my fridge waiting to be used up so instead of using only 1/4 onion (if truly halving the recipe), I used the entire half and it still tasted great. I have the container of creamed spinach in my fridge and, I kid you not, I’ve been eating a little bit with everything; breakfast, lunch and dinner!

I find that 2% lowfat milk is my favorite for this recipe because it is has enough fat to keep that creamy taste but not so much that this dish ends up being so heavy that I don’t feel like I’m truly eating vegetables. If you prefer a super rich creamy dish, use whole milk or even a splash of cream. Parmesan cheese melted in would also be divine… but I have to stop myself somewhere!

creamed spinach

To our health!

Beth at Budget Bytes

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cheesey shepherd’s pie $8.46 recipe / $1.06 serving

November 5th, 2009 Beth M.

A while back my roommate made a Shepherd’s Pie and I knew that I would have to make one for the blog due to it’s hearty, satisfying simplicity. I had all but forgotten about the Shepherd’s Pie until I saw an episode of Good Eats where Alton Brown made Shepherd’s Pie while acting out scenes from Sweeney Todd (he’s so funny!). I love how Alton Brown so meticulously pays attention to every ingredient and preparation method to get every aspect of a recipe right. It was for that reason that I decided to adapt his Shepherd’s Pie recipe for Budget Bytes. He uses lamb but I switched it for beef. Although I LOVE lamb, it just didn’t fit my budget today (maybe on a special occasion!). I didn’t have fresh rosemary or thyme so I had to make do with dried and because I was in a rush, I bought frozen peas and carrots rather than fresh. Oh yeah, I also used cheddar cheese as a binder in the mashed potatoes rather than an egg yolk (because I love cheese!). It turned out pretty tasty and I know it will keep me satisfied for the rest of the week!

Shepherd's Pie

Total Recipe cost: $8.46

Servings Per Recipe: 8

Cost per serving: $1.06

Prep time: 15 min. Cook time: 45 min. Total: 1 hr.

MASHED POTATO INGREDIENTS COST
2.5 lbs russet potatoes $1.64
1/4 cup half and half $0.25
2 Tbsp butter $0.26
1 cup sharp cheddar $0.949
MEAT FILLING INGREDIENTS COST
1 lb. extra lean ground beef $3.48
1 cup frozen peas and carrots $0.29
1/2 cup frozen corn $0.14
1 small onion, diced fine $0.33
2 cloves garlic, minced $0.04
1 cup beef or chicken broth $0.77
2 tsp tomato paste $0.09
1 Tbsp olive oil $0.10
1 tsp worchestershire sauce $0.05
1 tsp dried rosemary $0.05
1/2 tsp dried thyme $0.03
TOTAL   $8.46



STEP 1: Because this recipe has a lot of “little” ingredients, I first gathered and measured most of what I needed. That way, when it came time to mix it all together I wouldn’t be running around the kitchen measuring this and that. I have the frozen veggies, flour, diced onion and minced garlic, rosemary and thyme, tomato paste and worchestershire, and the broth all pre-measured.

shepherd's pie ingredients

STEP 2: Wash, peel and dice the potatoes to 1/2 inch cubes. Place them in a large pot and cover with cold water. Turn the burner on to high and boil the water with a lid on. Once it begins to boil, remove the lid and simmer on medium until the potatoes are very soft.

STEP 3: Preheat your oven to 350 degrees. While the potatoes are cooking, heat 1 Tbsp of olive oil in a large skillet. When it is hot, add the onions and garlic and cook until they are soft and transparent.

STEP 4: Add the beef to the skillet and cook until it is thoroughly brown. If you are not using extra lean beef, drain the fat off at this point. Add the 2 Tbsp of flour and continue to stir and cook for 2 more minutes. The flour is going to thicken the gravy. It is important to cook the flour slightly so that the finished gravy does not have a pasty/floury flavor.



STEP 5: After the floury beef has had a chance to cook slightly, add the broth, tomato paste, worchester sauce, rosemary, thyme and frozen vegetables. I also added about a 1/2 tsp of salt and 10 cranks of fresh ground black pepper. Stir and simmer until the sauce thickens (this should only take a few minutes). Keep the mixture in the skillet on low heat until you are ready to assemble the casserole.

STEP 6: When the potatoes have boiled to the point where they are very soft (check with a fork), drain them in a colander then return them to the pot (turn the burner off). If they are finished boiling while you are still working on the beef mixture (as mine were), simply put a lid on the pot and they will stay warm until you are ready to mash them (do not keep the burner on). Add the half and half, butter and salt and pepper to taste to the potatoes. Mash until your little arms are too tired to mash any more! When they are smooth and fluffy, stir in a 1/2 cup of the cheddar cheese.

STEP 7: Now it is time to assemble! First, spread all of the beef mixture in the bottom of a casserole dish (it doesn’t matter what size as long as it will hold everything. A larger dish will make a shallow casserole, a small dish will make a tall/thick casserole). Next, spread the potatoes over the top of the meat mixture. Alton Brown suggests starting at the edges and moving toward the center. I found this to be the easiest method also.

shepherd's pie meat mixtureuncooked shepherd's pie

STEP 8: Top the casserole with the remaining 1/2 cup of cheese and put it in the oven to bake. Bake at 350 until the top is crispy and slightly brown. This took me about 30 minutes.

shepherd's pie cooked

Cheesey! And it smelled as good as it looks!

NOTE: I’ve had a few readers ask about the fact that I list only the cost of the portion of an ingredient used in a recipe but not the full price of purchasing a container of said ingredient. I try (as hard as I can) to use up the “unused” portions of ingredients from recipes so that none will go to waste. When I can save and use the rest of something, I will list only the cost of the amount used in the recipe because I will most likely use the rest in another recipe and account for the remaining cost there. If the rest can not be saved, I will just list the price of the entire container. This recipe was a good example of that. I bought a can of tomato paste (of which I only used 2 tsp of) and a can of chicken broth (which I only used 1 cup of). Because I barely used any of the tomato paste in the can at all, I decided to freeze the rest. Tomato paste will freeze great so long as it is wrapped tightly. When I freeze something, I make sure to label and date it. I regularly peruse my refrigerator and freezer looking for items that need to be used up before they go to waste.

tomato paste

The chicken stock could either be used to help mash the potatoes or frozen in ice cube trays to use later (once frozen, transfer them to a freezer bag). Unfortunately, I didn’t think about the mashed potato idea until it was too late and I didn’t want to freeze just one cup of stock so I let the rest of the can go to wast :( Therefor, I just listed the price of the entire can in the cost breakdown.

There are a million and two variations on Shepherd’s Pie. What is your favorite? I’m interested in trying more!

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

Posted in Budget Bytes Tags: , , , , , , , , , , , , Comments Off
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