Saturday, April 14, 2018

The Frugal Kitchen: Easy Generic Korean Pork

This dish is a bastardization of all Korean food, but it also uses ingredients that you can find in the average grocery store.  And it literally takes no time to make.


2 large boneless pork chops or pork cut of your choice
1 Tbsp. mirin
2 garlic cloves finely chopped
1 Tbsp. sesame oil
2 Tbsp. sugar
1 tsp. salt
1/2 tsp. pepper, black
1 Tbsp. soy sauce
1 jalapeño cut into thin slices or pickled jalapeño, optional
1 Tbsp. cooking oil
Green onion sliced, optional
Sesame seeds, optional

Thinly slice the pork into bit sized pieces.  It's easier to do if the pork is still slightly frozen.  Place in a bowl with the mirin, garlic, sesame oil, sugar, salt, pepper and soy sauce.  Stir until all the pieces are covered in the marinade, cover and let sit for a half hour.

Place the cooking oil in the wok or large fry pan, when it's hot pour in the ingredients.  If your family loves hot food add the jalapeño at this time.  Stir fry until all the liquid is evaporated and the pork is nicely caramelized.

Serve over rice or noodles.  If you didn't add the jalapeño when cooking, add pickled jalapeño as a garnish.  Pickled jalapeño is not as hot.  Garnish with green onion and sesame seed if you wish.


God bless,

Friday, March 16, 2018

The Frugal Kitchen: Pork in Green Sauce

I've been cooking Asian like crazy lately, but today I decided to go south of the border.  Pork in green sauce, carne de cerdo en salsa verde, is fairly easy to make, but filled with flavor.


Boneless country style ribs
1 Tbsp. olive oil
1/2 tsp. salt
Crema to taste

For the sauce:

12 tomatillos
2 large garlic cloves or 3 medium
1 small onion
2 peppers with the hotness you enjoy
1 chicken bullion cube
2 Tbsp. lime juice

Place the vegetables on a greased sheet pan and roast in a 425 degree fahrenheit oven until the are brown and collapsed.  Pour the vegetables, bullion cube, lime juice,  and any leftover juices into a blender and puree.

In a skillet add olive oil, ribs cut into bite sized pieces and salt.  Brown the meat on all sides, then pour the green sauce over the top.

Wow, I really need to clean the cooktop.

Simmer covered for about 30 minutes.  The sauce should thicken, but if not take the lid off for a few minutes.

Serve over rice, with cream drizzled over the top.  You can also sprinkle cilantro over the top if your family likes it.  If your family loves cilantro add a bunch to the green sauce before you blend to a puree.

Fun fact:  The liking or disliking of cilantro is genetic.  To people that dislike cilantro it tastes like soap.


God bless,

Sunday, February 11, 2018

The Frugal Kitchen: Chicken Kung Pao

This is a quick stir fry recipe, so be sure you have all the ingredients prepped and ready to go before you start cooking.  I made this recipe mild for my daughter, but just add more red pepper if you like your food spicy.



2 boneless, skinless chicken breast cut into 1" pieces
1Tbs.  Chinese wine or dry sherry
1 tsp. baking soda
2 tsp. corn starch
1 tsp. or more of red pepper flakes


3 Tbs. soy sauce
2 Tbs. rice vinegar
2 Tbs. turbinado sugar
1 tsp. corn starch
1 Tbs. Chinese wine or dry sherry
1/2 cup stock, chicken or vegetable

Other ingredients

cooking oil
2 Tbs. finely chopped garlic
2 Tbs. finely chopped ginger
green onions cut into large pieces
1/2 cup peanuts rough chopped
1 tsp. sesame oil

Put the chicken ingredients into a bowl and allow to marinate for 15 minutes.

Mix together your sauce ingredients in another bowl.

Add 1 Tbs. cooking oil into a medium hot wok.  Add chicken, toss until it is done, then remove to a bowl.  Add 1 Tbs. cooking oil into wok, add garlic and ginger, and toss until lightly browned.

Put the sauce ingredients into the wok, then add in the chicken.  Stir until sauce thickens, then add the green onions and peanuts.  Remove from the heat and stir in the sesame oil.

Serve over rice or noodles.

You can adjust this recipe to include any firm green vegetable cut into 1" cubes.  It's quite versatile and a good recipe to teach children how to cook.  Enjoy!

God bless,

Thursday, February 8, 2018

Good Reads: Indian Instant Pot Cookbook

Indian Instant Pot® Cookbook: Traditional Indian Dishes Made Easy and FastIndian Instant Pot® Cookbook: Traditional Indian Dishes Made Easy and Fast by Urvashi Pitre
My rating: 5 of 5 stars

Not only is this book a great primer on using your electric pressure cooker, but the author has simplified many popular Indian recipes, so that the average person can reproduce them at home. She has pared down the number of spices used, so you don't have to buy twenty special spices and most are available at my local grocery store.

Attractive photos and easy to follow directions make this book a pleasure to read.

Monday, January 29, 2018

Cut Down That Cable Bill or Frugal Television

My husband and I sat down in December to discuss our cable bill.  It kept getting larger and larger, while the cable company kept reducing the number of stations we received.  We realized that our family was rarely turning on the television and were, instead, watching PBS, Netflix and Amazon Prime on our devices.

So, time to cut the cable and up our internet speed, which are both from the same provider.  This cut our bill in half, but left us without television.  My husband went searching and we decided to buy a flat antenna that you tape to your window and connect to the television.  We ended up paying $35 for a Weingard antenna.

First we used a website or to see how many channels we would receive and which direction the antenna would need to be facing.

The antenna was super easy to install and we now get 65 channels.  Our house sits on top of a bluff and we receive more channels than most people.  Our reception is good and we are very happy with our "free" cable.

God Bless,

Thursday, January 18, 2018

The Frugal Kitchen: Kimchi Fried Rice

Life is getting back to normal.  All medical emergencies are over and the Christmas decorations are back in the attic.  Here is an easy quick meal that can be prepped ahead and takes just minutes to toss in the wok.  All of the ingredients were purchased at my local Publix.


4 cups of precooked rice
1 cup kimchi
1 cup shredded carrot
any other vegetable that you enjoy, just keep the pieces small
1 Tbsp. finely chopped ginger
1 Tbsp. finely chopped garlic
1 Tbsp. oil
2 Tbsp. soy sauce
1 Tbsp. sesame oil
2 Tbsp. mirin, rice wine
3 eggs, beaten
1 egg per person, fried

Mix the soy sauce, sesame oil and mirin and set aside.  In a hot wok add the oil, then the garlic and ginger.  After a minute add the vegetables and toss until they are partially cooked.  Add the kimchi, mix, then drizzle half the soy sauce mixture over the top.  Add beaten egg and mix until the egg is almost done.  Add the rice, mix well, add the rest of the soy sauce mixture, and mix again.  Serve in a bowl with a fried egg on top.

Use a traditional Korean spoon to eat.
This whole process takes less than fifteen minutes and the result is delicious.  If your family isn't familiar with kimchi this is a nice way to introduce it to them.

God bless,

Saturday, December 23, 2017

Frugal Christmas Gifts #3 and Life Happens

So, I had quite a few pre Christmas posts planned, but life was derailed this past Thursday.  My dear husband had a heart attack and has been hospitalized.  But good news, today I brought him home!  We will be celebrating Christmas with just the three of us quietly at home.  We've cancelled our plans, so he can rest.  I feel so blessed.

The Ulta ad today shows that many of their Holiday gift packs are 50% off.  From skincare to cosmetics this is a great time to pick up something extra for a friend (or yourself).  The same is true from the hardware store (mine has cute seaside themed ornaments), to the drug store (CVS had Yankee Candle decorations marked down).

Merry Christmas and Happy Holidays to you all.

God bless,