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: Easy, Fast Chicken Parmesan

This is a surprisingly simple recipe, but packs a big taste punch.  I hope you enjoy it.

INGREDIENTS

4 Tbsp. olive oil
2 cloves garlic, finely chopped
4 boneless, skinless chicken breasts (or substitute boneless pork chops)
2 cups marinara
1/4 cup bread crumbs
salt
pepper
grated parmesan


Coat the bottom of a casserole with 2 Tbsp. of olive oil and garlic.  Pound the thick side of the chicken breasts until both sides are the same thickness.  Lay chicken breasts in a single layer in the bottom of casserole pan.  Cover chicken with marinara.  Bake at 350-375 F for 25 minutes.  In a bowl mix bread crumbs with remaining olive oil until oil is evenly distributed; season bread crumbs with salt and pepper to taste.  Sprinkle bread crumbs over the top of chicken and sauce, then cover the top with a thin layer of parmesan cheese.  Bake another 5-10 minutes until top is browned.  Serve the chicken and sauce over spaghetti.

God bless,
Pam

The Frugal Kitchen: Easy Sag Paneer

This recipe literally takes only as long to cook as a pot of rice.  A wonderful and different quick meal.

Ingredients

1 package chopped frozen spinach
1/4 package queso blanco
2 cloves garlic, finely minced
1 Tbsp. ground fresh ginger
2 Tbsp. oil
1 Tbsp. butter or ghee
1/4 tsp. garam masala
1/8 tsp. cayenne pepper
1/4 to 1/2 tsp. salt, to taste
3 Tbsp. cream

In pan heat oil and butter over medium heat.  Add garlic and ginger, cook for 30 seconds, then add in defrosted spinach.  Stir in spices, salt and cream.  Bring up to a boil, then lower to a simmer.  When it is heated through crumble queso blanco (mild Mexican cheese similar to farmer's cheese) over the top.  Gently stir in cheese.  Serve over rice.

This recipe makes three servings.  Double or triple the recipe as needed.  Leftover sag paneer can be used as a filling for an omlette the next day.

God bless,
Pam