The Frugal Kitchen: Ginger and Turmeric Chicken and Rice

 I woke up this morning feeling puny and decided to cook a dish that I find both healing and comforting.  It’s a version of chicken and yellow rice that’s heavy on two health giving spices, turmeric and ginger.

Ingredients 

4 chicken thighs 

2 Tablespoons olive oil 

1 small onion, roughly chopped 

4 or 5 minced garlic cloves 

1 teaspoon powdered turmeric 

4 teaspoons powdered coriander 

2 tablespoons finely minced ginger 

1 teaspoon finely minced jalapeño 

5 cups chicken broth 

1 bunch Tatsoi or Pak Choi, leaves separated from the stems 

1 1/2 cups rice 

1 tablespoon finely chopped cilantro 

1 teaspoon salt 

Black pepper to taste 

Heat the oil in a heavy pot, add onion, garlic, coriander, turmeric, ginger and jalapeño, lightly sauté.  Add chicken broth, chicken thighs, black pepper and tatsoi stems.  Bring to a boil, reduce to simmer and cook covered for an hour.  Remove chicken thighs from the pot and allow to cool.  Remove the meat from the bones, return to pot.  Add salt, tatsoi leaves, cilantro and rice to the pot and simmer covered for 30 minutes.  Most, but not all of the liquid should have been absorbed by the rice.  If you prefer to serve this as a soup add more chicken broth.

This dish was a hit with my family and definitely one of my favorite comfort foods.

Enjoy and God Bless,

Pam

The Frugal Kitchen: Beans and Greens II

 Earlier this week we were expecting storms, so we harvested our collard greens and mustard greens.  Now remember that I live in Florida, so our growing season is Fall, Winter and early Spring.  Collards taste better after a little cold weather making early Spring a good time to harvest.

I soaked the greens in lightly soapy water, then soak them and rinse in cold water.  In the meantime I have lightly salted water boiling in a large pot.  I cut out the tough ribs and cut the greens into manageable pieces.  Put the greens in the boiling water and blanch for three to five minutes.  This neutralizes the enzymes that can effect the quality of the greens.  Pack the greens into freezer safe containers and freeze.

Today I made beans and greens using collard greens and dried white kidney beans.

INGREDIENTS 

1 cup dried beans soaked in water overnight

2 or 3 cups frozen collard greens 

1 smoked ham hock or 1 Tbsp. ham soup base

3 finely minced garlic cloves or 1 Tbsp. garlic soup base.

4 cups water

2 bay leaves

Black pepper to taste

Salt to taste ( I didn’t need to add any)

1 Tbsp. vinegar if you feel it needs it at the end of cooking

Place all ingredients, except salt and vinegar, in an electric or regular pressure cooker.  Cook on high for 45 minutes or, if you like very soft beans, 1 hour.  After cooking taste for salt or vinegar.  Adding these two ingredients before cooking will result in tough beans.

Serve with corn bread or soda crackers.  Enjoy!

God bless,

Pam

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

From Grandma's Kitchen: Chicken and Rice Casserole

My Grandma Bosley had nine children and an infinite number of grandkids.  It's not a surprise that this easy to make dish was so popular at her home.  It's both filling and tasty.

INGREDIENTS

1 chicken precooked
4 cups rice uncooked, about 8 cooked
vegetables of your choice cut in bite size pieces
1 clove garlic
2 cups shredded cheddar
2 cans cream of something soup (your choice)
1 - 1 1/2 cans water
1 tsp. marjoram or thyme
1 tsp. salt
1/2 tsp. black pepper
2 Tbsp. oil

Cook your rice and chicken in advance.  Pick chicken off of the bone or cut in bite size pieces. In a sauté pan add oil, garlic, and vegetables.  Cook until lightly browned.  Oil a 9 x 13 casserole and preheat oven to 350 F.  Mix soup, salt, pepper and water until the consistency of gravy.  Put a thin layer of gravy in bottom of casserole, then a layer of rice, then layer of chicken, then layer of vegetable mix, then layer of gravy, and finish with layer of shredded cheese. Repeat.  Cover with foil and bake for 45 minutes. Remove foil and bake another 15 minutes.

You can put this casserole together in advance and keep refrigerated until you bake it.  It also reheats nicely the next day.

This is comfort food at it's best.  Enjoy.

God bless,
Pam

The Frugal Kitchen: Beans and Greens

Beans and greens usually refers to white or pinto beans cooked with leafy greens such a collards.  I like to substitute green beans for the collards when fresh collard greens aren't available.

This is a simple dish that is made easier by using canned or frozen beans and greens.  If you are using dried beans soak them in water overnight and be sure to cook them for around seven hours.  I suggest using a slow cooker if you are not going to be home to keep an eye on the pot.

INGREDIENTS

2 cans beans (I used navy and kidney beans)
1 can green beans or a package of frozen greens
1 piece of smoked hog jowl or ham hock
1/2 tsp. of thyme
water or leftover stock
salt to taste
pepper to taste

To a heavy pot add beans after draining them, add drained green beans, smoked meat, and thyme.  Mix well and make sure the meat is tucked down into the beans.  Add liquid to just cover the beans.  Bring to a boil, then reduce to a simmer.  Cook for several hours.  A half hour before serving taste the broth for salt (I didn't need to add any), and add pepper to taste.  Shred the meat and discard the bones.

Never add salt to a pot of beans until they are completely cooked and soft.  Salt will prevent the beans from absorbing liquid and you don't want to serve tough, hard beans.

Serve the beans over biscuits, cornbread (my favorite) or rice.

This is a simple, inexpensive and balanced meal.  Enjoy!

God bless,
Pam

The Frugal Kitchen: Easy Chili

One of my favorite foods for a winter day is a bowl of chili.  This recipe comes from the many times I have thrown a pot full together using foods that I always keep handy in my pantry and freezer.

INGREDIENTS

1 lb. ground beef (I prefer grassfed, organic beef)
1 medium sized yellow onion, chopped
1 red bell pepper
1 1/2 Tbsp. chili powder
2 garlic cloves, diced
1 tsp. salt
1 Tbsp. sugar
1 can diced tomatoes, not drained
1 can pinto beans, drained
1 Tbsp. olive oil

In a heavy pot brown ground beef in the oil until fully cooked, then drain off any unwanted fat.

Note:  fat adds flavor, so don't throw it all out.  Add onions and bell pepper, cook until onion is transparent.

  Add garlic, chili powder, salt, sugar, tomatoes and beans and stir well.

 Bring to a boil, cover the pot and lower heat to a simmer.

Cook for at least an hour.  This recipe can be made in a slow cooker if you brown the meat first on the stove top.  Check the seasoning before you serve.  I ended up adding a 1/2 teaspoon of salt to mine.

We like our chili with saltines or cornbread.  It refrigerates and freezes well.  If I am making chili for the vegetarians in the family I substitute 2 large grated carrots for the ground beef.

Enjoy!

God bless,
Pam

The Frugal Kitchen: Easy Southern Biscuits

This morning I had a taste for biscuits.  This is an easy quick recipe and so good.


INGREDIENTS

4 cups white self rising flour
or
4 cups white flour with 6 tsp. baking powder and 2 tsp. salt

1/4 cup lard or Crisco

1 1/2 cups buttermilk
or
1 1/2 cups milk with 1 1/2 tsp. lemon juice


Sift flour into a large mixing bowl.  Push flour to the side to make a well in the center.

Add shortening to the well.

Then add one cup of the milk to the well.

Squish the shortening and the milk together with your fingers.

Until the shortening is broken into pea sized pieces.

Slowly start adding the flour from the sides into the milk mixture; adding the reserved milk if needed.  The dough should be soft and sticky, but not wet.  Pinch off a golf ball size piece of dough, roll in some flour and form into a ball.

Pat into a flattened biscuit shape.

Place in a greased pan or cast iron skillet.

Bake in a 500 degree fahrenheit oven for 8 minutes.  At that point check at 2 minute intervals until biscuits are golden on top.  I made mine large, so I had to bake them for a longer time.  Remove the pan from the oven carefully (the pan will be super hot).  Brush the tops with melted butter.

Allow to cool slightly.

Serve with the toppings of your choice.

Yum!  Enjoy!

God bless,
Pam

The Frugal Kitchen: Vegetarian Chili

What better to eat on a cold February day than chili?  We had this vegetarian version over the weekend, but it could be put together in advance, then cooked in a slow cooker on a work day.

INGREDIENTS

1 onion
3 garlic cloves
2 carrots
3 Tbsp.  olive oil
1 large can diced tomatoes with juice
1 regular can beans, drained
2 Tbsp. chili powder
red pepper flakes to taste
1/2 tsp. salt
2 tsp. sugar

Dice onion and carrots to the same size and finely dice the garlic.

Sauté until transparent in olive oil over medium heat.  Add garlic and red pepper flakes for the last minute of cooking.

  Add tomatoes, beans, chili powder, salt and sugar to pot.  Bring to a boil over medium heat, then cover and reduce heat to a simmer.  Cook for at least two hours, then serve with grated cheese or a dollop of sour cream on top.

I hope you enjoy this simple to make, but tasty chili.

God bless,
Pam

The Frugal Kitchen: Hoppin' John

Hoppin' John is a traditional southern dish made with black eyed peas.  I made a big batch of it yesterday since black eyed peas are supposed to be eaten on New Years Day to bring good luck.  I made two batches:  one vegetarian for my husband and one with meat.

INGREDIENTS

1 medium sized (16oz) bag of dried black eyed peas
2 medium size onions, roughly diced
1 stalk of celery, roughly diced (optional)
1 green pepper, diced (optional)
4 garlic cloves, finely diced
1 large smoked hamhock, or 2 small
1 tsp. dried thyme
3 or 4 bay leaves
1/2 - 1 tsp. dried red pepper flakes
1 - 2 tsp. salt
3 Tbsp. olive oil
5 - 6 cups water
2 cups white rice

Pick through peas (I have found stones), then cover with a generous amount of water in a bowl.  Cover and soak overnight.

Before soaking

After soaking

Drain and rinse peas well.  Add oil to a heavy weight pot, over medium heat.  Sauté onions, celery, green pepper and garlic until just becoming golden on the edges.

I left out the celery and green pepper

Add the smoked ham hock, peas and five or six cups of water.  Next put in your spices.  Don't put any salt or acid in with your dried peas (beans) until they are done cooking.  Salt or acid added at the beginning will keep your beans from getting soft enough to eat.

Smoked Ham Hock

Plenty of water

Bring to a brisk boil, then lower heat to low.  Cook, covered, for one and a half or two hours (or until beans are soft enough to eat). Remove ham hock, shred any meat and add back to pot.  Now, slowly add salt until the broth tastes salty enough for you.  Add rice and cook until rice is done.  You may need to add more water as the rice absorbs it.

I got so excited I started eating before I took the picture.

This recipe can be done in a crock pot, but I am not sure of the cooking times.  This will feed a large family and is good for leftovers.  Enjoy!

God bless,
Pam

The Frugal Kitchen: Goulash

This is a midwestern favorite; so easy and economical.

INGREDIENTS

1 lb. ground meat, I prefer beef
1 can diced tomatoes
1 can tomato sauce
1 onion, diced
2 large or 3 small garlic cloves, finely diced
1 Tbsp. Italian seasoning
1 bay leaf
1 Tbsp. Worcestershire sauce
1 Tbsp. soy sauce
salt and pepper to taste
1 1/2 cup water
1 cup macaroni
1Tbsp. olive oil


Brown the ground beef in a heavy pot, use oil if your beef is lean.  Add diced onion and garlic; cook until transparent. At this point you can move ingredients to a crock pot/slow cooker.

  Stir in canned tomatoes, sauce, seasonings and water.  Cook covered on low for 1/2 hour, then add macaroni and cook covered for 20 minutes.  If using a crock pot cook on low all day, then add macaroni and cook until done.

This is a great cold weather, comfort food.  The recipe feed four regular eaters or three big eaters.  It doubles and triples well.  Enjoy!

God bless,
Pam

The Frugal Kitchen: Super Easy Beef and Noodles

This recipe is so easy it's embarrassing.  It serves four to six people and can be done in the crockpot.

INGREDIENTS

1 lb. of beef stew meat
1 Tbsp. oil
1 can beef consommé
1 can French onion soup
1/2 small package of baby carrots
salt and pepper to taste
1 heaping Tbsp. cornstarch
1 Tbsp. water
1 package egg noodles.

In a heavy pot add your oil and meat; brown meat slightly.  Add consommé, French onion soup and pepper.  Bring to a boil, then cover and turn down to a simmer.  Cook this for at least two hours.  Mix cornstarch and water, then add to broth and throw in the carrots.  Taste for salt.  Cook on simmer for 1/2 hour.  Prepare egg noodles according to directions.  Serve beef mixture over noodles.

Enjoy!

God bless,
Pam

The Frugal Kitchen: Sauerkraut and Sausage

Some people love sauerkraut and some people hate it.  There doesn't seem to be much of a middle road when it comes to sauerkraut.  I personally love it, but I have always been fond of sour tastes.  Here is my sauerkraut recipe that seems to appeal to most people.

INGREDIENTS

1 jar mild flavored sauerkraut
1 package of sausage such as kielbasa, cut in bit sized pieces
1 large apple or 2 smaller apples, peeled and thinly sliced
1 or 2 slices bacon
1 onion, cut in half and thinly sliced
1 or 2 Tbsps. of brown sugar
1/2 tsp. dried fennel seeds

My favorite kraut

Fully cook bacon in pan, put aside and keep about 1 Tbsp. of dripping in pan.

 Thinly slice onion and brown in drippings.

 Pour in drained sauerkraut, sausage, apple, and crumbled bacon.  Add 1 Tbsp. brown sugar and fennel.

Reduce heat to a simmer and cover.  Simmer for about two hours.

Universal lids fit many sizes of pans

I forgot to take a photo of the finished dish, but the apples will have broken down and all the flavors melded.  Taste kraut; if it is too sour try adding another tablespoon of brown sugar.  This dish can be easily put together and cooked in a crockpot.

If you can't find the mild new kraut, rinse your kraut with water, then press out all the liquid with your hands.  This should remove some of the sourness.

Enjoy!

God bless,
Pam

The Frugal Kitchen: Chiles Rellenos

This is a fast dinner to prepare using simple ingredients from the regular grocery store.  I usually buy fresh poblano peppers (or another mild mexican pepper) for the adults and use a bell pepper for my daughter.

INGREDIENTS

1 or 2 peppers per person
1 pkg. quesadilla cheese
1 small can salsa
1 or 2 eggs beaten
1/2 cup flour
1/2 cup cornmeal
1/2 tsp. salt
1 or 2 Tbsp. cooking oil

INSTRUCTIONS

Remove seeds and stems from peppers.  On the longer peppers I make a slit on one side or on the bell peppers on the top.  Stuff peppers with several slices of cheese.

Mix together the flour, cornmeal and salt.  Roll the peppers in beaten eggs, then in the flour mixture.  Add oil to a caste iron or oven safe pan and heat on stove to medium. Lightly brown the peppers on all sides.

Pour the remaining egg into the pepper cavities.  Preheat oven to 350 degrees F, then bake the peppers for 30 minutes.  You may need to turn them once during the baking process.  They should be soft and nicely browned when done.

Serve with salsa and yellow rice.

I hope you enjoy this easy Mexican meal.

God bless,
Pam

The Frugal Kitchen: Crockpot Orange Chicken

With school and sports having started up again I am finding myself using my crockpot much more often.  Here is an orange chicken recipe that has two variations; one for everyday and one for more special occasions.

INGREDIENTS

one or two skinless chicken thighs per person
 10 ounces orange juice
1/2 - 1 tsp salt or soy sauce
hot sauce or red pepper flakes to taste
1 Tbsp sesame oil
2 cloves of garlic minced
1/2 tsp dried ginger or one inch of fresh ginger, finely minced
1/2 - 3/4 cup orange marmalade
2 Tbsp corn starch
2 Tbsp water

SPECIAL OCCASION INSTRUCTIONS

Remove skin and bones from chicken thighs, then cut into 1 inch pieces.  Dredge in additional corn starch.  In a small amount of oil fry the chicken on all sides until browned.  Place in crock pot, then continue with general instructions.

GENERAL INSTRUCTIONS

Place chicken thighs in crockpot.  In a small bowl mix orange juice, salt/soy sauce, hot sauce/red pepper, sesame oil, garlic, and ginger.  Pour over the chicken.  Cook on high for 3 or 4 hours; or on low for eight.  Remove bones from chicken thighs and pull apart with fork.  Mix corn starch and water together, then mix into juice.  Add orange marmalade and pulled chicken.  Cook for 1/2 hour until sauce is thickened.  Add the sections from an orange.  Serve over rice.

Place chicken and orange juice mixture in crockpot

Make sure that you adjust the seasonings before serving.  Add more hot sauce, salt/soy sauce or marmalade if necessary.

I hope you enjoy this easy recipe.

God bless,
Pam