Saturday, August 19, 2017

The Frugal Kitchen: Chicken, Hominy Soup

Another quick and easy recipe with a big flavor payoff.

INGREDIENTS

2 boneless skinless chicken breasts
1 onion
2 cloves garlic
1/2 lime, juiced
2 tsp. ground cumin
1/2 tsp. salt
1-2 tsp. hot sauce
1 can diced tomatoes, undrained
1 can hominy, drained
2 cups chicken broth
2 Tbsp. olive oil


In a pot brown the chopped onion in oil, add diced garlic and cumin and continue to brown for one minute.  Add chicken cut up into bite sized pieces and continue to brown for a couple more minutes.  Add the other ingredients and chicken stock to just cover.  Bring to a boil, then lower to simmer.  Cook until the chicken is tender and fully cooked through.

You can serve this with lime wedges and hot sauce on the side, so people can spice it up to their taste.  Add a side salad and bread or crackers for a complete meal.


Enjoy!

God bless,
Pam

Tuesday, August 15, 2017

The Frugal Kitchen: Pressure Cooker Coconut Oatmeal

I love Irish oatmeal, not rolled oats, but the kind in the can that is the oat grain broken into pieces, not smooshed flat.  It's nutty flavored and has a satisfying tooth to it.  The drawback is that it has a fairly long cooking time.  We can remedy that by soaking the oatmeal overnight and/or using a pressure cooker.

INGREDIENTS 

1 cup Irish oatmeal
1 can coconut milk
1 1/2 cups water
1/4 tsp. salt
1 tsp. vanilla
1 Tbsp. coconut oil
1/4 cup unsweetened coconut flakes

In your electric pressure cooker on sauté or a separate pan melt the oil, then add the oats.  Stir constantly to coat the oats with the oil and lightly toast them.  Dump the rest on the ingredients in the cooker, and set the delay to start cooking 1/2 hour before you want to serve them.  Program the cooker to cook on the Porridge/High setting for 14 minutes with a natural exhaust.

You can make this recipe in a regular pan by following the instructions and cooking covered for about half the time listed on the can/box.  The soaking overnight reduces the cooking time considerably.

Serve with milk, a teaspoon of sweetener of your choice and some fresh fruit.


This recipe made four servings.  It refrigerates well and can be reheated with some liquid in the microwave or stove top.

Enjoy!

God bless,
Pam

Sunday, August 6, 2017

The Frugal Kitchen: Electric Pressure Cooker

I've been missing for a few months and I apologize.  I had to have surgery to correct damage to my face from MOHS surgery to remove a deep basal cell carcinoma.  The scar tissue had wrapped around the facial nerve and had to be carefully removed by a plastic surgeon.  Fortunately, I am on the mend.

A few months ago I found a Gourmia (another popular brand is Instant Pot) electric pressure cooker on sale at a very reasonable price.  A couple friends of mine had been raving about theirs and the ease of putting in frozen meat, spices and some broth, then setting it to start cooking a half hour before they are due to arrive home from work.  I decided to give one a try because I am notoriously bad at remembering to defrost meat in time to cook dinner.



My grandmother used to do a great deal of her cooking, particularly wild game, in a pressure cooker.  She had nine children and innumerable grandchildren to cook for and the pressure cooker allowed her to cook quickly and make the tough meat nice and tender.  However, the grandchildren were not allowed in the kitchen while the pressure cooker was in use because when the old pressure cookers blew they did so in a spectacular fashion.  These new pressure cookers are much safer because the pressure is monitored automatically by the cooker.  Also, the nonstick pot is much easier to clean.

So far I love this cooker.  I've made stews, precooked meat for other recipes, and have been exploring the many recipes available on Pinterest.  Tomorrow I am going to make a porridge using coconut milk and Irish oatmeal.  I'll let you know how it works out.

I love to make deviled eggs, but you never know when you'll get a batch of eggs that doesn't peel nicely.  Well, pressure cooking the eggs for a few minutes guarantees easy to peel eggs.  Super easy.

So look around for sales and consider trying these electric pressure cookers.  I'm serious when I say don't pay more than half price for one.  If you can't find them at a reasonable price now, wait until the Christmas sales start.

Take care.

God bless,
Pam


Saturday, March 11, 2017

The Frugal Kitchen: Paleo Stuffed Cabbage Rolls

As far as cabbage rolls go, the preparation time for this recipe is pretty small.  Around the 45 minute mark.  I've started trying to lose weight again, so the substitution of cauliflower rice for regular white rice helps to reduce the calories.

INGREDIENTS FOR ROLLS

1 lb. lean ground beef
1 package frozen microwave cauliflower rice
1 cabbage
1 small onion, finely minced
2 garlic cloves, finely minced
1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper


INGREDIENTS FOR TOMATO SAUCE

33.5 ounces tomato sauce
2 tsp. sugar
1/4 tsp. ground cloves
1/4 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. pepper


Bring a large pot of water to a boil.  Pull cabbage leaves off of the head and boil them until they soften or, if you are making a large batch, you can remove the core and boil the entire cabbage head until the leaves soften.  Lay cabbage leaves on a plate to cool.




In a bowl mix the meat, cauliflower and spices together.  Remove the spines from the cabbage leaves and place a large spoonful of the meat mixture in the middle.  Fold over the sides and roll the cabbage up.




Place a small amount of tomato sauce mixture into the bottom of your slow cooker or large pot.  Place all of the cabbage rolls in and cover with the rest of the tomato sauce mixture.



Cook in the slow cooker on high for 3 hours.  In a regular pot on the stove bring to a boil, cover and reduce to simmer, cook 2 hours.



This is a simple variation of the cabbage roll.  Sometimes I like to add raisins to either the stuffing or the tomato sauce for extra sweetness.  It just depends on your taste.  Enjoy!

God bless,
Pam

Friday, February 10, 2017

The Frugal Kitchen: Easy Rice Pilaf

I just noticed that almost all of my recipes start with "Easy".  Oh well, the life of a busy mother.

Easy Rice Pilaf Ingredients

White or brown rice, as much as you need for your family
Chicken Stock, follow rice instructions for the amount of needed liquid
1/2 cup cashews
1/2 cup raisins
1 cup diced carrots or 1 8oz can petit peas
salt to taste
2 Tbsp. olive oil
1 scallion finely diced

In a skillet add oil, scallion and carrots.  Cook until lightly browned.  I used my rice cooker for this recipe, but you can use any pot or pan that you normally use for rice.  Add rice, stock, cashews, raisins, salt and all the ingredients from the skillet.  Cook as you would normally cook rice.  Fluff rice pilaf and serve with meat or vegetables.

This dish allows for a variety of substitutions.  Use the stock, nuts and vegetables of your choice.  You can vary the dish based on the type of protein you are serving.  I served the pilaf with some reheated, left over chicken.



Enjoy!

God bless,
Pam

Friday, December 30, 2016

Asian Sauce for Fried Wings or Chicken Tenderloins

This sauce is perfect for fried chicken wings and chicken tenderloins/strips.  A nice alternative to buffalo chicken wing sauce.

Ingredients for Fried Tenderloins

8 chicken tenderloins
1/4 cup flour
1 tsp. salt
1/2 tsp. black pepper
1/2 cup bread crumbs
1 egg, beaten
1/8 cup coconut oil

Add salt and pepper to the flour.  Have three bowls ready with flour mixture, beaten egg, and bread crumbs.  Heat coconut oil in fry pan over medium heat.  Bread the chicken by coating in flour, then dipping in egg, then the breadcrumbs.


Brown on both sides, then finish cooking in a 350 degree fahrenheit oven for ten minutes.




Ingredients for Asian Sauce

1/4 cup jalapeno pepper jelly
1/4 cup hoisin sauce
1 Tbsp. soy sauce
1/2 tsp. sesame oil
1/4 tsp. Siracha or other hot sauce
1 clove garlic, finely minced


Mix all the ingredients together in a small bowl.  When the chicken is done toss the chicken pieces in the sauce to coat.  Or place in a small decorative bowl for dipping.




This is a sweet, spicy sauce that can be used in many ways.  Perfect for the New Years Eve chicken platters.

God bless,
Pam

Sunday, December 4, 2016

Good Reads: The Whole Town's Talking

The Whole Town's TalkingThe Whole Town's Talking by Fannie Flagg
My rating: 4 of 5 stars

The Whole Town's Talking is about a small Missouri town from it's settlement in the 19th century to it's demise. Told through the stories of it's inhabitants, it a feel good, sometimes poignant story of everyday lives and their sometimes greatness.

I thoroughly love Fannie Flagg books, but this one lacked some of the easy flow of her earlier books. However, it's a good read with a great deal of warmth. Perfect for a winters day.