Recipe: Banana Bread

I always buy a large bunch of bananas for my smoothies but when they start to ripen faster than I can use them, I make banana bread. Here is a simple and fast recipe. If you have a stand mixer, it makes it all the faster to prepare.





Ingredients

* 2 cups flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1 teaspoon salt
* 2 eggs
* 1 cup sugar
* 4 very ripe bananas (the blacker they are the sweeter)
* 1 teaspoon vanilla
* 1/2 cup vegetable oil
* 1 teaspoon cinnamon

Directions

Preheat oven to 350 degrees.

In a medium bowl combine the flour, baking soda, baking powder, and salt.

In a large bowl cream together eggs and sugar then stir in mashed bananas, vanilla, oil and cinnamon.

Carefully add and stir in the flour mixture, a third at a time, until just combined.

Pour batter into a 9x5 loaf pan.

Bake for about 1 hour.


Use can serve this as a nice dessert. A toasted slice of banana bread with a scoop of vanilla or butter pecan ice cream on top. Add a drizzle of maple syrup for decadence!

Recipe: Fettuccine Alfredo with Broccoli and Shrimp

I was in the mood for something a little more "fancy" for dinner without much work and difficulty. I always stock up on pasta when it's on sale for 99¢ a box and stock up on frozen vegetables when they are on sale.
I decided that I would make fettuccine Alfredo since I had a bottle of Classico Alfredo sauce in my pantry. I wanted to bulk it up and make it more heartier so I looked in my freezer and found a bag of frozen headless shrimp that I had bought when it was on sale. "That would be perfect!" I thought and then turned towards the freezer door and spied a box of frozen broccoli florets. "I'll add that as well to make it healthier".

This makes 4 servings in my household for dinner. Figure 5 shrimp per person.

Ingredients

• 1 16oz. box of fettuccine noodles
• 1 15oz. jar of Classico Alfredo sauce
• 1 10oz. box of frozen broccoli florets (thawed)
  
• 20 pieces frozen shrimp (thawed and shelled)
• kosher salt
• freshly ground black pepper

Directions

1. Bring a large pot of water to a boil for the noodles. When water comes to a boil, add two handfuls of kosher salt. Bring water back to a boil.
2. Put broccoli florets into the boiling water and allow to cook for 2 minutes. Remove from water with a large sieve. Set aside in a bowl.
3. Put shrimp into the boiling water and allow to cook until pink. Remove from water with a sieve. Set aside in a bowl.
4. Add fettuccine to the boiling water and cook following manufacturer's directions.
5. While noodles are cooking, empty the car of Alfredo sauce into a 12" saute pan. Put some of the pasta water into the jar and swirl around to get all the sauce out of the jar. Add to the pan.
6. When pasta is done, strain and toss into the saute pan with sauce. Add the cooked broccoli and shrimp and toss all together until fully coated. Add the pepper and toss again.
7. Serve.

Recipe: Quiche Lorraine/ Quiche Alsatian

Bacon and eggs seem like the typical American breakfast. It can become mundane if you have it all the time so if you feel a little adventurous, you can take those ingredients and turn them into a classic French dish!
Quiche Lorraine is actually name for the Lorraine region in France (not for someone named Lorraine). The quiche itself was created around the 16th century. If you add onions to the quiche, it becomes Quiche Alsatian. The addition of onions is nice to get some vegetables into your diet otherwise...LOL!




Ingredients

• 6 slices of bacon sliced into small strips crosswise the length
  
• 2 medium onions sliced thinly (if you want to make it Alsatian)
  
• 4 eggs beaten
• 2 cups half & half
• 4 ounces Swiss cheese shredded
• 1 frozen deep dish pie crust
• pinch of nutmeg (optional)
• salt & pepper
  

Directions

1. Cook bacon until crisp. Remove from pan and drain on paper towels. Add onions into the pan with the bacon fat until onions are tender (about 6 minutes). Spread onions and bacon evenly on the bottom of the crust.

2. In a large mixing bowl, mix together the eggs, half & half, nutmeg, salt & pepper.

3. Pour into the frozen pie crust just to the top (you might have some quiche mixture left over which you can make into an omelet to preview the taste). Top with the shredded Swiss cheese.

4. Bake in the oven at 350° for 30- 40 minutes or until a knife inserted in the center comes out dry. Cool for 10 minutes before serving. You can also eat this at room temperature.

I like to serve this with a small salad for lunch or a light supper.

Serves 6-8 people.

Recipe: Curried Cauliflower and Chickpea Stew

I modified this from another recipe that I found years ago. The flavors are VERY Indian. A nice vegetarian hearty dish.

Ingredients

2 tablespoons vegetable oil
2 1/2 cups chopped onions
5 teaspoons curry powder (try not to use Madras curry unless you like spicy) use more or less to your liking
About 6 cups small cauliflower florets (from 1 medium head) or 2 boxes frozen (thawed)
2 15 1/2-ounce cans garbanzo beans (chickpeas), drained
1 14-ounce can unsweetened coconut milk (available in the Asian section of your supermarket)

Preparation

Heat oil in large skillet over high heat.

Add onions and sauté until golden brown, about 8 minutes.

Add curry powder and stir for about 15 seconds. (Make sure curry powder doesn't burn)

Add cauliflower and garbanzo beans; stir for 1 minute coating everything in the onion curry oil.

Stir in coconut milk and bring to a boil.

Reduce heat to medium-low, cover, and simmer gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, for about 15 minutes.

Season to taste with salt and pepper.

Serve over white rice.

Yield: Makes 4 servings

Recipe: Butternut Squash Soup with Parmesan Croutons

Nothing could be simpler to make than this when you stock up on frozen winter squash and chicken broth when on sale.
Thanks to Birdeye for this easy recipe.



Ingredients



* 2 boxes Birds Eye® Cooked Winter Squash (12 oz)
* 2 cups chicken broth
* 1 cup Parmesan croutons
* Dried chives


Instructions

Combine squash and broth in a saucepan. Bring to a boil, reduce heat and simmer until heated through, about 10-15 minutes. Season with ground white pepper if desired.

Serving Suggestions

Garnish each serving with croutons and chives.

Target, Walmart, K-Mart

You'll be surprised at what you can find in these "Department Stores" or "Mega Stores".
If you have a chance to visit one of these, check out the grocery section. You can sometimes be pleasantly surprised with the prices on food, especially on their own store brands.

Keep an eye on the register screen!

Can never say this enough!
When you are shopping, keep a running tally in your head or better yet, write it down.
If you are buying groceries, make sure that you pick up the supermarket circular once you get into the store. Chances are when you are on the check out line and you items are being scanned, an item or two will scan in at it's regular price or higher price than that marked or advertised.

In these days of computers, it is easy for a manager to miss adjusting an item's sale price into the main terminal at the start of a sale week and an unwary shopper can spend more than they were expecting to. If you have a sales circular on you when you are checking out, you have physical proof.

If you have a junior manager argue the point with you that the item that you are purchasing is not what is pictured in their circular and YOU know that you are right, go over their heads and ask to speak to a head manager. They HAVE to honor the advertised sales from their corporate office. If they don't, then make a scene and have the salesperson take it off. Call or email the corporate office and let them know your experience.

Sausage, Egg, and Cheese Breakfast Sandwich

Just made a sausage, egg and cheese breakfast sandwich. Bought the sausage patties from Walmart and English muffins when on sale. They keep nicely in the freezer until needed. A large cookie cutter sprayed with PAM makes a nice egg mold and prevents sticking.

I was so hungry that I forgot to take a pic of it and ate it voraciously. It was SO good!

Ingredients

1 egg
1 English muffin
1 sausage patty
1 slice American cheese

1. Spray a small saute pan and the cookie cutter with spray oil (I used PAM)
2. Heat pan over medium heat.
3. Break the egg into a cup and gently pour it into the cookie cutter. Cook until white sets.
   
4. Lightly toast the English muffin
5. Microwave the frozen sausage patty according to package directions
6. Gently remove cookie cutter and flip egg over to other side and cook until done.
7. Assemble sandwich with English muffin, sausage, egg, and layer cheese slice. Top with English muffin.
8. Enjoy!

I used maple flavored sausage patties for a slight sweet taste against the salty sharp tang of the American cheese.

Recipe: Honey Soy Glazed Salmon and Gomae

Here is a Japanese take on Salmon and Spinach. I WAS going to make salmon en croute but that would mean having to buy puff pastry and I just wanted to use what I had on hand. I buy my salmon at Costco and keep it in the freezer until I'm ready to use it. Salmon freezes well! I always buy frozen vegetables when they are on sale and keep them handy in the freezer.


Honey Soy Glazed Salmon

2 tablespoons honey

2 tablespoons soy sauce

1 1/2 tablespoons fresh lime juice

2 teaspoons Dijon mustard

1 tablespoon water

2 teaspoons vegetable oil

2 6-ounce salmon fillets

• In a small bowl whisk together honey, soy sauce, lime juice, mustard, and water.
• In a small non-stick skillet heat oil over medium high heat and cook salmon 2 to 3 minutes on each side, or until golden and just cooked through. Transfer salmon to 2 plates.
• Add honey glaze to skillet and simmer, stirring, 1 minute. Spoon glaze over salmon.

Serves 2.

Spinach in sesame dressing (Gomae)


1 10 oz. box of frozen spinach
4 Tablespoons sesame paste (tahini found in the Ethnic aisle of Supermarket or Health Food Store),
1/2 teaspoon sugar
1 Tablespoons soy sauce
Splash of water

• Follow instructions on box to cook spinach.
• Put cooked spinach into a sieve to squeeze out excess water or wring with hands.
• Set aside in a medium bowl
• Make sesame dressing by mixing the tahini, sugar, soy sauce, and enough water to make a dressing (thickness depending on preference)
• Toss dressing with cooked spinach and serve at room temperature or cool.

In the picture you can see that I served it with brown rice. Quinoa also makes a nice starch to serve with this dish. Enjoy!

Store v. Name Brands: Should You Go Generic? | Bargains/Deals | Smart Spending | Mainstreet

I wondered when other Americans would discover that store brands were just as good as name brands...

Store v. Name Brands: Should You Go Generic? | Bargains/Deals | Smart Spending | Mainstreet

Recipe: White Cut Chicken (Bak Chit Gai) 白切雞

My Chinese grandmother used to make this for Saturday Night family dinners along with Soy Sauce Chicken. White cut chicken is a dish where the whole chicken is gently poached in a flavored liquid so that the end result is a moist and tender chicken. The chicken is served with a ginger scallion dipping sauce and white rice.

I went to Costco today and bought chicken (89¢/pound), Chinatown to buy scallions (3 for $1) and ginger. I always have a bottle of Kadoya Brand dark sesame oil in the pantry as well as rice so I didn't have to spend much for a dinner serving four.

You can find several recipes on the internet but I like this one adapted from The Wisdom Of The Chinese Kitchen by Grace Young. I personally like to use a sharp chef's knife to finely slice the scallions and finely mince the ginger to give a smoother sauce. I suppose you can use a mini food processor to do the job but the taste/texture will be slightly different.

I make the rice while the chicken is cooling during the 20 minutes.

Ingredients

One 3-4 pound chicken
5 1/2 teaspoons salt
1 thumb sized piece of ginger
4 cloves of garlic (peeled)
4 quarts ice water

1 tablespoon sesame oil

3 tablespoons finely shredded green onions (scallions)
3 tablespoons finely shredded ginger
3 tablespoons vegetable oil

Directions

• Remove any fat pockets from the chicken. Rub chicken with 2 teaspoons kosher salt. Rinse the chicken under cold water and allow to drain on a rack.
• In a pot large enough to hold the chicken, bring 3 quarts cold water, ginger garlic, and 2 teaspoons salt to a boil over high heat covered. Careful add the chicken, breast side up, adding more boiling water if necessary to completely cover the chicken. Return to a rolling boil and boil vigorously over high heat, uncovered, for 5 minutes, removing any scum that rises to the surface. Cover pot and let sit off heat for 20 minutes.
• Uncover the pot and bring to a boil over high heat. When the broth returns to a rolling boil, boil vigorously uncovered for 3 to 4 minutes. Remove from heat. Using two heavy spoons, carefully transfer the chicken to a colander in the sink (the chicken should register 170 degrees when tested with a meat thermometer at the meatiest part of the thigh, but not touching the bone. If not, return to the pot and simmer several more minutes). Slowly pour ice water over the chicken in the colander. Transfer the chicken to a cutting board. Rub the warm chicken with the sesame oil. Allow chicken to cool slightly before using a meat cleaver to chop it into bite sized pieces, reserving any chicken juices (or disjoint into serving pieces). Reserve the chicken broth for making soups.

• Place the scallions, ginger, and remaining 1 1/2 teaspoons salt into a small heatproof dish. In a small skillet, heat the vegetable oil until hot but not smoking. Carefully pour the hot oil over the scallions and ginger. The oil will make a crackling noise as it hits the scallions and ginger. Serve chicken warm or room temperature with the scallion-ginger sauce.

Serves 4 to 6.

Great food prices at Costco

I'm thankful for the Costcos that are in Queens and Brooklyn and now there's one opening in Manhattan! You have to be a member to shop there since it is a bulk warehouse but joining is a pretty easy process. The prices are phenomenal and most times are much cheaper than if you bought the same item in the supermarket!

Whole chickens are sold at 89¢ per pound and in pairs so you can buy two chickens packaged together for about $7. I like to roast one and make the other into chicken soup or cut them both into pieces and use them that way. It's MUCH cheaper to cut them up yourself than buying them already cut for you. I believe everyone should learn knife skills since you can not always rely on someone else cutting up the Thanksgiving turkey! I have a video posted here to show you how to cut up a whole chicken.

Bananas are $1.32 for a 3 pound bag which is a bargain when you consider that in the supermarkets they usually go for $1.99/pound or 25¢ each at the street vendors. A 3 pound bag usually has about 7-9 bananas depending on the size.

Frozen fruits and berries are sold in big resealable bags which is great to have in the freezer to make smoothies and to have when fresh is out of season. They range about $8 for a 4-6 pound bag.

Milk and eggs here are at prices that would stun you! A package of 18 large eggs is $2.59. At supermarkets a dozen is about that price.

If you are lucky to have a Costco in your neighborhood or city, join. They come in handy when you are having a large family gathering or having to feed a large group and there isn't a Walmart around.

Recipe: Broccoli Cheddar Quiche

I like to use deep dish frozen pie crusts when baking quiches. I can be sure that I won't have overflow or spillage when baking them. Since the custard base for the quiche is practically enough for two quiches, I make this one with the spinach feta, putting the vegetables in the crusts and then pouring the quiche custard over portioning it for both pie crusts.



Ingredients

• 1 10 ounce package of frozen chopped broccoli, thawed
• 1 medium chopped onion
• 2 tablespoons butter
  
• 4 eggs beaten
• 2 cups half & half
• 4 ounces cheddar cheese shredded (use can use packaged shredded cheese if you wish)
• 1 frozen deep dish pie crust
  

Directions

1. Saute broccoli and onion in a pan with the butter until onions are tender. Set a side to cool.

2. In a large mixing bowl, mix together the eggs, half & half, salt & pepper.

3. Place vegetables on the bottom of the crust. Pour into the frozen pie crust just to the top ( you might have some quiche mixture left over which you can make into an omelet to preview the taste). Top with the shredded cheddar cheese.

4. Bake in the oven at 350° for 30- 40 minutes or until a knife inserted in the center comes out dry. Cool for 10 minutes before serving. You can also eat this at room temperature.

I like to serve this with a small salad for lunch or a light supper.

Serves 6-8 people.

Recipe: Banana Berry Smoothie

At my local supermarkets this week, bananas are 50¢ a pound, yogurt is $1.99 a 32 oz. container and orange juice is $2.50 a half gallon. Since I always keep a bag of frozen strawberries and blue berries in my freezer, I can make a refreshing fruit smoothie for much less than it costs at a store!






Banana Berry Smoothie

Ingredients

1 banana
1 cup (6-8oz.) vanilla yogurt
1/2 cup orange juice (you can also use soy milk or skim milk)
1/2 cup frozen wild blueberries
1 1/2 cup frozen strawberries

Put all ingredients into a blender and blend until smooth.

Makes about 4 cups (depending on the size of the banana and strawberries)

Recipe: Chicken Tostada

Cinco de Mayo has passed but you still have limes, salsa, refried beans, flour tortillas and sour cream in the refrigerator. What to do?

Here's a simple recipe for Chicken Tostadas that I learned when I first moved into the big city.
A grill pan would be handy to grill the chicken (or you can use a George Forman Grill) but a skillet will do just nicely.


Ingredients

2 chicken breasts
2 flour tortillas
1 can refried beans

For Marinade:
Juice of two limes
1/4 cup olive oil
1/4 teaspoon oregano
pinch of chili powder

For Dressing:
1/2 cup salsa
1/2 cup sour cream

1. Whisk together marinade ingredients in a medium bowl.
   
2. In a smaller bowl, mix together the dressing ingredients.
   
3. Between 2 pieces of wax paper, pound the chicken breasts thin and marinate for 15 minutes in the marinade.
   
4. Lightly fry the flour tortillas in a little oil and drain on paper towels.
   
5. Heat up the beans as per direction on can.
   
6. Remoce chicken from marinade. Grill chicken breasts until done and slice in to strips.
   
7. Serve the chicken on a bed of refried beans on the tortilla. Top with a little of the dressing. Serves 2.

Reuse and Recycle

My Chinese take out restaurant uses those white and clear plastic VERSAtainer^® containers when I order out. I've noticed that some other restaurants are using them as well instead of the usual paper, styrofoam, or aluminum containers that leak and you can't microwave . They come in various sizes and shapes. Rather than throwing them out, reuse and recycle them! I wash them out thoroughly and reuse them to store left overs or portion control meals that I make. Why pay for Glad®, Ziploc®, Tupperware®, or Rubbermaid® containers when these come with your take out and are for the most part FREE?

When I order soup, I also keep the various sizes of soup containers with the lids if they are in good condition. They come on handy for dry or liquid food items such as cereal, sugar, salt, soup or sauces!


Speaking of GladWare® and Ziploc® plastic containers, pre-sliced deli meats are packaged in them and sold in your local supermarkets. After you finished the deli meats, just reuse/recycle the containers! I've found that they are great for storing small items like buttons, sugar packets, paper clips, etc... They are clear with colored lids for the most part so that you can see what's inside.

Money Saving Coupon Websites

Most of us know about the grocery store coupons that come with the Sunday paper. Those do come on handy if you are buying a name brand item but it is just as well to buy the store brand or equivalent that is on sale that week. Valpak, the large blue envelope with coupons that come in the mail, usually are for services and restaurants in your local neighborhood, but you can also find coupons online!

Many chain restaurants have their own official website that also has a money saving coupon that changes week to week that you can print from your computer and bring into the eatery.
In many cases, you enter in your zip code to find the coupons and store in your neighborhood.
Here are a few that I use when I don't feel like cooking...LOL!

Popeyes Chicken http://hosted.where2getit.com/popeyes/
Kentucky Fried Chicken http://www.kfc.com/coupons/ageverification.asp
Dominos Pizza http://www.dominos.com

Not to forget your pet!
Petland Discounts http://petlanddiscounts.com/specials.asp


Here are several websites that offer online and printable coupons for various services and stores.

Smart Source http://www.smartsource.com
Retail Me Not http://www.retailmenot.com/
Coupon Pages http://couponpages.com/
Price Grabber http://www.pricegrabber.com/home_coupons.php/
Coupon Cabin http://www.couponcabin.com/index.htm

Recipe: Easy Butternut Squash Soup

Birds Eye frozen vegetables are on sale this week at $1 a box.
I noticed as well that College Inn canned broths are 99 cents each.
With this in mind, I thought, this would be great to takes these two sale items and put them together to make a butternut squash soup without the hassle of roasting a squash in the oven and all the time and work to prepare this soup from scratch (besides, winter squash is not always available all year!)
For about $4, you have soup for 4 people!


Ingredients

• 2 boxes Birds Eye® Cooked Winter Squash (12 oz)
• 2 cups chicken broth

Cooking Instructions

Combine squash and broth in a saucepan. Bring to a boil, reduce heat and simmer until heated through, about 10-15 minutes. Season with ground white pepper if desired.

*If you would like to turn this into a cream of butternut soup, just stir in a 1/2 cup of cream, half & half, or milk before serving.

Garnish with toasted pine nuts for crunchy texture and/or chopped chives for color.

Recipe: Spinach Feta Quiche

Frozen pie crusts are usually sold in bags containing 2-3 crusts so if you have one left over from making the Shepherd's Pie, you can make this simple Greek inspired quiche! My recipe uses half & half in place of the standard milk and cream but the results are the same. I always keep boxes of frozen vegetables in my freezer to make this when frozen pie crusts are on sale.

Ingredients

• 1 10 ounce package of frozen chopped spinach, thawed
• 4 eggs beaten
• 2 cups half & half
• 2 tablespoons lemon juice
• 2 tablespoons fresh parsley chopped (or 1 tablespoon dried. You can also substitute with dried oregano)
• 4 ounces feta cheese crumbled
• 1/8 teaspoon ground nutmeg
• 1 frozen deep dish pie crust (I like Oronoque Brand it's made by Mrs. Smith's Bakeries)

Directions

1. Drain the thawed frozen spinach and squeeze out as much moisture you can (you don't want a watery quiche). Set aside in a small bowl.

2. In a large mixing bowl, mix together the eggs, half & half, salt (feta has salt in it as well so you must taste the cheese to see how much salt you should add), pepper, lemon juice, parsley, and nutmeg.

3. Stir in the spinach and feta cheese. Pour into the frozen pie crust just to the top ( you might have some quiche mixture left over which you can make into an omelet to preview the taste).

4. Bake in the oven at 350° for 30- 40 minutes or until a knife inserted in the center comes out dry. Cool for 10 minutes before serving. You can also eat this at room temperature.

I like to serve this with a small salad for lunch or a light supper.

Serves 6-8 people. Opa!!!!

Recipe: Light Shepherd's Pie

When 10 oz. boxes of frozen vegetables are on sale, stock up on them! I especially buy the frozen spinach, broccoli, cauliflower, peas, and peas & carrots. They come in handy at a moments notice to bulk up a dish or even make my lighter version of the classic Shepherd's Pie!

Still have potatoes from St. Patrick's Day grocery shopping? Left over mashed potatoes? This dish will be a cinch!

Ingredients

• 1 frozen deep dish pie crust
• 1 1/2 pounds lean ground turkey
• 2 tablespoon vegetable oil
• 2 teaspoon Worcestershire sauce
• 1 cup frozen peas and carrots (defrosted)
• 4 potatoes, peeled, boiled, and mashed
• 1 cup finely chopped onion
• 1/2 cup skim milk
• 1/4 teaspoon garlic powder
• salt & pepper to taste

Brown ground turkey and sauté onions in 2 tablespoons vegetable oil until golden. Add defrosted peas and carrots and continue to sauté for a minute. Stir in Worcestershire sauce, salt, and pepper to taste. Set a side to cool.

Whip the skim milk, garlic powder, salt, and pepper into hot mashed potatoes with a whisk making them fluffy and light.

Fill the frozen deep dish pie crust just to the top with the meat filling then top with mash potatoes. Drag a fork along the top of mash potatoes back and forth or from the center out to make ridges and bake at 350° until potato topping is puffed and browned, and pie crust golden and flaky about 25 to 35 minutes.

Shepherd's Pie is traditionally made with ground lamb and is baked in a casserole dish. It's called Cottage Pie if made with ground beef. I made up this version after tasting my brother's recipe and lightened it up using ground turkey, frozen vegetables, skim milk and omitting the eggs. Using a frozen pie crust makes it easier to take a slice with you to work to microwave for lunch. I like to use Oronoque Brand frozen pie crust (it's made by Mrs. Smith's).

Recipe: Brown Cabbage

Don't know what to do with that extra head of cabbage you bought for making Corned Beef and Cabbage for St. Patrick's Day? Here's a recipe that I tried courtesy of Chef Tina Nordström and it is both inexpensive and delicious! The sweet & sour taste is both lovely and refreshing!

In Scandinavia, she says they call it "Brown Cabbage" and it is always served during the holiday season.

Cabbage is almost always selling at an inexpensive price usually a couple of cents per pound and other than turning it into fresh coleslaw or stuffing it with ground meat and simmering it in tomato sauce (that's a recipe I'll save for another time for you all), try this recipe as a side dish with a roast meat. Most of the ingredients you should have already in your well stocked pantry.

Ingredients for serving 8 persons

• 1 head green cabbage
• 1 finely chopped onion
• 1 cup apple juice
• 1/2 cup balsamic vinegar
• 2 cinnamon sticks
• 1/4 cup light corn syrup or honey
• Butter and oil
• Salt and pepper

This is how you do it...

Heat a large sauté pan and add 2 tablespoons butter and 1/4 cup oil. Slice the cabbage thinly and sauté over medium heat together with the onion for a couple of minutes. Mix in the apple juice, balsamic vinegar, cinnamon sticks and syrup. Cover and let simmer until the cabbage softens. This will take about 15 minutes.

Remove the lid and season with salt and pepper.

Recipe: Corned Beef & Cabbage

You'll notice that supermarkets have all the ingredients on sale for a major holiday so what perfect time to make this American "New England Boiled Dinner" that many people mistake for as a traditional Irish dish!

Ingredients

• 1 2- to 2-1/2-pound corned beef brisket*
• 1 teaspoon whole black pepper
• 2 bay leaves
• 3 medium carrots, quartered lengthwise
• 2 medium parsnips or 1 medium rutabaga, peeled and cut into chunks
• 2 medium red onions, cut into wedges
• 10 to 12 new potatoes (1 pound)
• 1 small cabbage, cut into 6 wedges (1 pound)

Directions

1. Trim fat from meat. Place in a 4- to 6-quart pot; add juices and spices from package of beef. Add enough water to cover meat. Add pepper and bay leaves. Bring to boiling; reduce heat. Simmer, covered, about 2 hours or until meat is almost tender.

2. Add carrots, parsnips or rutabaga, and onions to meat. Return to boiling; reduce heat. Simmer, covered, for 10 minutes. Scrub potatoes; halve or quarter. Add potatoes and cabbage to pot. Cover and cook about 20 minutes more or until vegetables and meat are tender. Discard bay leaves. Remove meat from pot. Thinly slice meat across the grain. Transfer meat and vegetables to a serving platter. Makes 6 servings.

*Note: If your brisket comes with an additional packet of spices, add it instead of the pepper and bay leaves called for in the ingredient list.

I like to serve this dish with horseradish cream.

Horseradish cream:

• 1 cup sour cream
• Up to 1 tablespoon prepared horseradish

Combine ingredients and serve with meat and/or vegetables.

The stock that is left over from making this boiled dinner makes a great soup (think about it, 2 dishes from one!)

Find the cheapest price of gas in your neighborhood!

You can find out the price of a gallon of gasoline at your local gas stations by entering your zip code in WABC-TV's on-the-go website here. You may even find gas stations that you didn't know about in your neighborhood and can shop for the cheapest price.

I would suggest planning your trip so that you can go to the gas station and shop for groceries (or take care of other errands) along the way and thus also save the trip and energy. As Hillary Clinton said, there are people out there that have to choose between buying gas and buying groceries so hopefully this helps you!

Recipe: Chicken Livers with Onions

Ever wonder what to do with the livers that come in that bag sometimes found in the cavity of the chicken? You can save them all in a small plastic container freezing them until you have about 1 pound and make this dish. If you are lucky to buy a chicken that has a lot of livers in the bag, you can immediately make this dish as you are roasting the chicken (Check out my lemon roast chicken recipe) and serve this as an appetizer!

• 3 tbsp. butter
• 1 c. finely sliced onions
• Salt and pepper to taste
• 1 lb. chicken livers
• 3/4 c. flour
• 4 tbsp. vegetable oil
• 2 tsp. ground sage
• 2 tbsp. red wine or cider vinegar
• 3 tbsp. finely chopped parsley

Melt 1 tablespoon of the butter in a non-stick skillet and add the onions, salt, and pepper. Saute (toss and stir) over medium heat for about 10 minutes until the onions are browned and soft. Remove onions from pan and put on a plate.

Pick over the chicken livers and remove any tough veins/sinew attached to the livers. Cut the livers in half. Put them on a new plate and sprinkle both sides with salt and pepper. Sprinkle flour on both sides of livers to coat well. Heat 2 tablespoons of the oil in the non-stick skillet over high heat.

Cook the livers, turning the livers as they brown (about 2-3 minutes each side). You may have to do this in a couple of batches depending on the size of your skillet. Add the remaining 2 tablespoons of butter, cooked onions, sage, salt, and pepper. Cook, shaking the skillet and tossing the livers so they will heat throughout. Add the vinegar; stir and blend well for about 2 minutes. Sprinkle with parsley and serve.

One Person's Garbage Is Another Person's Treasure!

People usually move out of their apartments around the first and the fifteenth of the month and during those weeks, they will get rid of items that they don't want anymore or can't take with them to their new apartment. That's a great time to go exploring the streets and sidewalks for great finds such as furniture and the like.

Today, I was pleasantly surprised to find a pair of Japanese shoji screen dividers on a pile of garbage bags and old electronic gadgets. Apparently someone was moving out and discarded them. They were in perfect condition but unfortunately, I could only carry one back to my apartment (TIP: Go furniture hunting with a roommate or friend with a car).
Usually these screen dividers retail for about $100 and I was able to get this one for nothing!
Most of the furniture in my apartment were other people's cast-offs that I was able to serendipitously find on the sidewalks of Manhattan. The better the neighborhood, of course, you'll find better furniture.

Sometimes, you can find a working lamp, with just the shade torn, but if it is to your liking and you are a bit handy & crafty, you can just replace the shade yourself with a new one or even make one! Many of the DIY (Do-It-Yourself) shows on TV can show you how to renovate or refurbish found furniture and a fresh coat of paint can do wonders! A great tip is to avoid picking up an item that you found if it is already raining or soaking wet as it will be difficult to get it dry, especially if it is fabric upholstered like a sofa, futon, or rug. I would avoid picking up a used bed or mattress. Buy a brand new one, you don't want to risk bringing back bed bugs or something. If you are a serious furniture hunter, you might want to rent a small truck and cruise the streets looking for other people's unwanted items especially if you know you will be picking up a large item like a sofa or loftbed. If you check out Craigslist, you can find people selling their large furniture for a steal and it it doesn't sell by the time they have to evacuate the apartment, it will wind up in the street, ready for someone to happen upon it and take it home for free.

Recipe: Crepe Suzette

Here is a video that I found to show you how to make the French dessert, Crepe Suzette with the crepes that you made from my earlier blog.
BE VERY CAREFUL when pouring in any liquor into a skillet on a hot stove as the flames will cause the alcohol fumes to ignite! Best to remove the skillet from the open flame and then add the liquor then place back onto the stove.

Recipe: Basic Crepes & Manicotti

If you have a well stock pantry you can easily make these thin delicate crepes which can be filled with anything to become a satisfying entree or a delectable dessert!

• 1 cups all-purpose flour
• 1/2 cup plus 2 tablespoons water
• 1/2 cup milk
• 3 large eggs
• 2 tablespoons unsalted butter, melted and cooled
• 1/2 teaspoon salt

In a blender or food processor blend the flour, water, milk, eggs, butter and salt for 5 seconds (Remember to put the cover on otherwise the batter will fly all over the place!). Turn off motor and take off the cover. With a rubber spatula scrape down the sides of the container, replace cover and blend the batter for 20 seconds more. Transfer the batter to a bowl and let it stand, covered with plastic wrap, for about an hour. The batter may be made 1 day in advance and kept covered and chilled in the refridgerator.

If necessary, add more milk by tablespoonfuls to the batter to thin it to the consistency of heavy whipping cream. Heat an 8 inch diameter nonstick skillet over medium high heat for a minute or two. Brush with melted butter. Pour 3 tablespoons of batter into the skillet and swirl to coat bottom evenly. Put skillet back on heat and cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crepe out onto plate. Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate. If you don't want to use butter, you can use spray oil such as PAM.

You can freeze these crepes if you are not going to use them all at once. Layer each crepe with a sheet of wax papaer in between the crepes, put in to a plastic storage bag, press out the air, and store in freezer until needed.

Ricotta and Mozzarella cheese go on sale usually at the same time so here is a Manicotti recipe to make with the crepes.

Ricotta Filling:

• 2 pounds ricotta
  

• 8 ounces fat-free cream cheese

• 2 eggs

• Handful chopped fresh parsley

• Black pepper (a pinch or more to your taste)

• 1/4 cup grated mozzarella

2 cups tomato sauce

Mix all of the ricotta filling ingredients together well. Place a large tablespoonful of filling in the center of each crepe, then roll up, and tuck in the ends as you would a blintz, burrito, or springroll.

Spread a little sauce on the bottom of a baking pan to evenly coat the pan. Then, arrange manicotti in pan side by side and cover with sauce. Bake at 350 degrees F for 25-30 minutes. Serve.

99¢ Stores and Discount Stores

45 W 45th St
(between 5th Ave & Avenue Of The Americas)
New York, NY 10036
(212) 354-6888

110 W 32nd St
(between Avenue Of The Americas & Penn Plz)
New York, NY 10001
(212) 268-9962




This is the king of 99 cents stores here in Manhattan and offers everything for the household ranging from kitchen to personal products to food to furniture. The main floor has the 99 cents to $1.29 products and the upper floors carry items that cost more (electronics, closeouts, clothing, baby & children items. toys). In the past, these stores were call the 5¢ & 10¢ or "Five and Dime". Woolworth's was one popular discount store that has since closed. There are many of these "Dollar" or discount stores around the country and you can find some great values which is great in this Recession Economy. When it comes to purchasing food items, keep an eye out for expiration dates. I'm a bit wary about the medicines (aspirins and cough syrups) but anything else seems safe. You get what you pay for in most cases but use your common sense when buying. You can save big at 99¢ stores and you can also be surprised at some things you'll find!

This place gets pretty crowded especially after 5 when everyone gets off from work so be prepared to fight over new items and great buys with your fellow bargain seekers.
The 32nd Street location near Penn Station is the largest in the chain.


Check out the 99¢ stores in your city. They are another place to shop and save money!

Cutting Your Spending

I learned some of these tips on my own the hard way when I moved out of my parents' house but I wish I knew about these before!
Hope they help you as much as they helped me!

5 Easy Ways To Budget

So that you are not living paycheck to paycheck!

Recipe: Apple Braised Pork Roast

In the fall at Associated Supermarkets, a pork loin is $1.99/lb, a 3 lb bag of apples is $1.99, and Super A apple juice is 99 cents. With this in mind and a well stocked pantry of the basics (spices, onions, garlic, salt, pepper,etc...) you should spend less than $11 for this dinner that serves 6. If you live alone, it's a week's dinner/lunch (if you don't mind eating the same thing every day or just freeze the left overs for another time).

• 2 large onions, peeled and sliced
• 2 apples, cored and sliced
• 1 boneless pork loin roast, approximately 4 pounds
• 2-4 cups apple cider or apple juice
• 1 tablespoon fresh thyme, chopped, or
• 1 teaspoon dried thyme
• 1 teaspoon salt

Preheat oven to 325° F.

In a roasting pan, place the onion and apple slices.

Place the pork roast on top of the apple/onion mixture. Pour 1 ½ cups apple juice or cider around the pork roast. Sprinkle with thyme and salt.

Cover with foil, and roast 20-30 minutes per pound, adding apple juice or cider as needed, until tender and a thermometer inserted in the thickest part reads 160° F., or until the Pop Up ® Timer deploys.

This is good served with apple sauce.

Serves 6

Recipe: Corn and Black Bean Quesadillas

Use a light hand when seasoning with kosher salt, as the cheese itself is rather salty. Cooling the quesadillas before cutting and serving is important; straight from the skillet, the cheese is molten and will ooze out. Serve the quesadillas with salsa, guacamole, or sour cream. Finished quesadillas can be held on a baking sheet in a 200-degree oven for up to 20 minutes.

Makes 2 folded 8-inch Quesadillas

1/3	cup frozen corn kernels , thawed
2	teaspoons vegetable oil , plus more for brushing tortillas
1/3	cup minced red onion
1	teaspoon minced garlic
1/2	teaspoon chili powder
1/3	cup black beans (canned)
2	teaspoons lime juice
	kosher salt
2	plain flour tortillas , eight-inch
2/3	cup Pepper Jack cheese (3 ounces)
1	tablespoon minced pickled jalapeños (optional)

1. Heat 10-inch nonstick skillet over medium-high heat until hot, about 2 minutes. Add corn and cook, stirring occasionally, until kernels begin to brown and pop, 3 to 5 minutes; transfer corn to medium bowl. Heat 2 teaspoons vegetable oil in now-empty skillet over medium heat until shimmering; add red onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and chili powder and cook until fragrant, about 1 minutes; stir in beans and cook until heated through, about 1 minute. Return corn to skillet and toss to combine; gently press mixture with spatula to lightly crush black beans. Transfer mixture to now-empty bowl, stir in lime juice, and season to taste with salt.

2. Wipe out skillet with paper towels and return pan to medium heat until hot, about 2 minutes. Place 1 tortilla in skillet and toast until soft and puffed slightly at edges, about 2 minutes. Flip tortilla and toast until puffed and slightly browned, 1 to 2 minutes longer. Slip tortilla onto cutting board. Repeat to toast second tortilla while assembling first quesadilla. Sprinkle 1/3 cup cheese, half the corn and bean mixture, and half of jalapeños, if using, over half of tortilla, leaving 1/2-inch border around edge. Fold tortilla in half and press to flatten. Brush surface generously with oil, sprinkle lightly with salt, and set aside. Repeat to form second quesadilla.

3. Place both quesadillas in skillet, oiled sides down; cook over medium heat until crisp and well browned, 1 to 2 minutes. Brush surfaces with oil and sprinkle lightly with salt. Flip quesadillas and cook until second sides are crisp and browned, 1 to 2 minutes longer. Transfer quesadillas to cutting board; cool about 3 minutes, halve each quesadilla, and serve.

(I serve these with a dollop of sour cream and a side salad for a nice lunch or light supper.)

Let's Go Shopping!

I started with humble beginnings myself when I first moved out on my own... working in a small retail shop in SoHo and then a bar in the Village and then taking the train home to a rinkydink apartment that I shared with 4 other people. I quickly discovered that I had to learn how to cook since many of the stores/restaurants were all closed by the time I got home from work late at night.

When I bought a computer, I soon discovered that many supermarkets have an online website where you can look up their weekly circular to see what's on sale for that week or following week. You can also find out where they are located for those of you who just moved in to the neighborhood. If you live in a large city that happens to have several in your neighborhood, good chance that they will be competing with each other and you can find a great buy. Make a list of what's on sale and it will help you stay away from impulse buying (never grocery shop on an empty stomach!) as well as help you dictate what dishes to make for the week. I don't know of anyone who has time these days to go food shopping every day (our parents usually shopped once a week!) so allot yourself a food allowance for the week and try not go above it.
Learn about your supermarkets. Fresh produce is usually situated near the entrance while meats and dairy are usually along the outside perimeter of the store. Try to stick to the outer perimeter of the store to buy food while everything else like junk food, paper products, cleaning products and sundries are usually in the middle of the store.
Make a shopping list of items that are on sale for that week and if you can afford it, stock up on canned tomatoes, soups, and frozen vegetables. They will last for a long time and you can have them on hand to add to recipes and extend some meals as well thus saving money. (TIP: January and March are the months that many supermarkets have a frozen food sale so if you have room in your fridge, stock up!) Frozen vegetables are great since you can cook just the amount you need and keep the rest in the freezer until needed. Be careful about packaging though since "family size" does not always mean a savings! Do your math comparing dollar/cents per ounce/pound (and you thought you didn't need to learn math)!

Buying store brands is perfectly fine and most of the time they are priced lower than national brands. Don't waste your time and money buying dented cans or food that is about to expire. Look for the expiration date! If the supermarket that you shop at does not have a store brand of an item that you need, buy it when it's on sale or use a coupon.
A well stocked pantry will save you money in the long run. You'll have that item handy in your pantry when it's not on sale at the store the following week. When ricotta and mozzarella cheese is on sale that week, I'll buy it and keep it in my fridge since I know that I can make a variety of Italian dishes for that week or following week depending on what other ingredient will be on sale. If eggplant is on sale that week as well, then I'll make eggplant parmigiana or rollatini. No bake lasagna noodles at 99 cents will dictate that dish. Ziti pasta on sale that week will become baked ziti and so on... Now I can hear some of you raising your voices about diet and too much carbohydrates and fats but if you moderate your intake you won't get fat. A pan of lasagna makes 8 servings so you'll have a meal for a week (or freeze some for another time).

Aside from supermarkets, sidewalk produce vendors are a great way to save money too but most of the time the produce they sell while may be cheaper than a supermarket, are usually very ripe and meant to be eaten that day or so. Check out the grocery department in drugstores as they usually will have lower priced items due to low overhead on cereals or canned foods. 99 Cent Stores (or Dollar Stores) are popping up in many cities so if you can one, check them out! Most of the time their food items come from our neighbor to the North (Canada) and in many cases, are manufactured in the USA for sale in another country. Now, why would you pay $2.49 for a loaf of bread when you can get the same item for $1.00 or less? If you are lucky to have a warehouse club in the neighborhood (CostCo, Sam's Club, BJ's Warehouse), joining them can save you money as you buy in bulk (if you don't have the room to store it, split the item and cost between friends). I've found that a carton of 3 dozen large eggs at COSTCO costs about the same amount as 1 dozen large eggs at the local supermarket! Walmart and Target are also great mega stores to look into!
If you are lucky to live in a city that has a Chinatown or Asia Town, check them out for fresh produce which is ALWAYS cheaper and fresher than a supermarket since the turn over is so great. Restaurant Chefs usually check out the local green markets or Chinatown markets since the produce is delivered daily early in the morning and is so reasonably priced that they are all sold out by night fall.
For those of you who say you have no time to shop and would rather order in, think of how much money you are spending for the week on take out/eating out vs making it yourself! Speaking of restaurant Chefs, if you think like one, you'll bound to save money and I'll let you know how in the next blog. Don't worry, everyone has 24 hours a day and 7 days a week. It's just how you manage your time. You can take one full day out of the week and cook a bunch of dishes for that week.

Recipe: Lemon Roasted Chicken with Potatoes

Here's a personal recipe of mine that I make every chance I can when whole chicken, lemon, onions, and potatoes are on sale. When a whole chicken is 79 cents/pound, lemons (4 /$1), 2 pound bag of yellow onions (79 cents), 5 pound bag Russet potatoes (99 cents) at my local supermarket, this dish that serves 4-6 will cost about $6.23 and you only have 1 pan to clean!

*TIP- save the carcass and bones as this will be great for making homemade chicken stock!



1 (4 to 5-pound) roasting chicken
1 large yellow onion (or 2 medium), sliced
Good olive oil (it's for flavor but ordinary vegetable oil will do)
Kosher salt
Freshly ground black pepper
2 lemons, quartered
3 baking potatoes quartered
Preheat the oven to 425 degrees F.

Take the giblets out of the chicken and rinse the chicken inside and out. Remove any excess fat from the cavity opening (put the fat aside). Toss the onion and potatoes with a little oil in a small roasting pan. Place the chicken on top and sprinkle the inside of the cavity with salt and pepper. Place the lemons inside the chicken. Pat the outside of the chicken dry with paper towels so that the skin will crisp up nicely), rub it with a little oil, and sprinkle with salt and pepper. Tuck the chicken fat between the skin and breast to help the white meat not dry out pushing it in with your fingers (I use the chicken fat rather than butter since it gives more chicken flavor but it can be omitted). Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.

Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Cover with foil and allow to sit at room temperature for 15 minutes. (The onions may burn, if cut too thin but the flavor is sweet and smoky and perfumes the chicken with the lemon)

Slice the chicken and place it, plus all the pan juices, over the onions and potatoes. Sprinkle with salt and serve warm.

How To Quarter A Chicken

Many of my body building friends always ate a lot of chicken for the protein but they were always buying the chicken pre-cut which is actually more expensive than if you cut it up yourself! Now I can already hear you tell me that the breast meat is easier to cook but that's because it's usually bought off the bone (chicken breast fillets). Buying chicken pieces already cut up for you may be time saving but it also can be in the most part, expensive (compare the price per pound)!

I found a great video to teach you how to quarter a chicken raw but the technique is prefect for cutting up a properly cooked whole chicken. When you cook a whole chicken, the bones and skin/fat add great flavor and the breast meat will be moist and juicy. You can cut up the cooked chicken and eat the white meat first saving the dark meat for another dish such as chicken salad or chicken burritos. The bones can be made into stock/soup for yet another dish.

In these days of our economy in a recession and rising gas prices sending food prices up the roof, it pays to be as economical as possible and I hope this video and my money saving tips/recipes help you.

*IMPORTANT TIP - Always use a sharp knife! A dull one will slip and you can injure yourself while preparing food. Always wash your hands well after touching raw meats and wash your cutting board & knife well with hot water and soap after use.
*To remove the chicken skin easily, try wearing rubber dish washing gloves, they make grabbing hold of that slippery skin much easier.

Shoppers beware: Products shrink but prices stay the same!

I saw this on Eyewitness News and immediately had to share this important consumer news with you all. You can also read more about it here in USA Today.

My tactic to save money when grocery shopping is to buy supermarket brands (they are just as good as the major manufacturer's and in some cases they are even produced from the same company) which often offer more for your money. Keep an eye on price per unit/pound. I'm sure for those of you who made lasagna in the past, you've noticed that a jar of tomato sauce shrank over the years from 32oz to 28 oz to 23.5oz and you are still paying the SAME price or even more!
One visible proof is looking at the recipes listed on the back of pasta boxes which haven't been changed in years. You'll notice that it calls for a bottle of 32 oz tomato sauce and you won't be able to find that anywhere.

If you must be a brand loyalist (and in these economic times you must be crazy or a spendthrift) buy those items when they are on sale or if you have a coupon.

Recipe: Chickpea,Tofu, Avocado Salad

Here is a recipe that I created inspired by a salad I had at a cafe in the East Village.

It's quite easy to make and economical as well if you prepare the salad in advance to take with you (I divide them into 4 plastic reusable Chinese take-out containers). Omit the dressing when you prepare the salads in advance as it will start to wilt the salad.
This recipe serves 4.

• 1 head of iceberg lettuce


• 15oz canned chickpeas (drained and rinsed)


• 2 carrots (peeled and shredded)


• 12.3oz box Mori-Nu Silken Tofu (Extra Firm)


• 1 ripe avocado (pitted, skin removed, and sliced)

1. With a sharp chef's knife, cut the head of lettuce into quarters. Cut off root end and then chop each quarter into bite sized pieces (as you chop up each quarter, put them into each serving bowl).


2. Divide the chickpeas into 4 servings (about 1/4 cup each in each serving bowl).


3. Divide the shredded carrots among the four serving bowls.


4. Cut the tofu into 1/2" small cubes and divide amongst the serving bowls.


5. Divide the avocado into four servings and add to the serving bowls (about 3 slices each).

Serve with your favorite salad dressing or try this recipe for Ginger Carrot Dressing:

• 3 medium carrots, peeled and cut into chunks


• 2-inch piece of fresh ginger, peeled


• 1 tablespoon soy sauce


• 1/4 cup white wine vinegar


• 1/4 cup orange juice


• 2 tablespoons vegetable oil

In a blender, combine all the ingredients except the oil. Pulse blender until the mixture is mostly smooth, then add the oil and puree for 15 seconds. (Blending oil for too long emulsifies it, giving it a mayonnaise flavor you don't want in this dressing.)

Recipe: Turkey & Brie Piada

A piada or piadina is a very popular Italian flat bread sandwich that is a specialty of the Emilia-Romagna region. I recently visited an Italian sandwich store in the Lower East Side and watched how they were made.

Hope you enjoy this tasty and easy piada recipe that I created inspired by my experience.

• 1 round whole wheat flat bread (Aladdin Bakers brand can be found in supermarkets)


• 3 to 4 thin slices of brie cheese


• 4 to 5 slices smoked turkey breast


• 4 to 5 leaves of arugula (watercress can also be used)

1. Heat a 10" pan over low heat (or use an electric griddle) and warm the flat bread 1 minute on each side.



2. Layer the brie cheese and arugula on one half of the bread and allow to warm up (about 30 seconds or more). Add layers of turkey over the brie and arugula.



3. Fold over in half and with a spatula and press down allowing the melting cheese to hold the sandwich together.



4. Transfer the sandwich to a cutting board and cut in half. Serve immediately.


*Traditionally, the piada is made with white flour flat bread. Experiment using different meats, cheeses, and greens.

Jack's 99 Cent Store in Midtown sells most of ingredients listed so I was able to make 5 piadas for about $3! Pretty good in this tough economy,eh?

Recipe: Chicken and Dumplings

Here is a recipe that I make when it is really cold outside and you want something that is satisfying, comforting, and warms you up. It serves two.

You can use whole chicken legs for this recipe since it is going to be more of a soup/stew and breast meat tends to get overcooked but use any type of chicken you can get at a great price (usually 89 cents a pound or less)
I always have a bag of white all purpose flour and a bag of corn meal handy and keep them stored in a zip-lock bag (they store practically dry for months/years that way).

*Tip: if you don't want to buy whole bags of carrots, celery, and onions (they may not be always on sale at your supermarket/grocer) you can find all three aromatics already chopped for you in a package found in the produce aisle marked as "meal starter" or something to that effect.

Chicken Stew
1 pound chicken pieces
3 cups chicken stock or canned low-sodium chicken broth
1 bay leaf
1 medium rib celery sliced crosswise
2 medium carrots, peeled and sliced into 1 inch pieces
1 medium onion, peeled and rough chopped
2 springs of fresh thyme
1 cup packed coarse-chopped kale leaves
salt & fresh ground black pepper

Cornmeal Dumplings
1/2 cup flour
1/4 cup corn meal
1 teaspoon baking powder
1/4 teaspoon salt
1tablespoon cold unsalted butter cut into pieces
1/3 cup milk

1. Prepare the stew: In a large saucepan combine chicken pieces, stock, bay leaf and bring to a boil over high heat. Reduce heat to moderate, turn the chicken pieces over, and simmer for 10 minutes more. Take out the cooked chicken and place on a plate or cutting board to allow to cool so that you can safely remove the skin without burning yourself. With a fork, pull the meat off the bones and put shredded chicken back into the pot. Discard skin and bones.
   



2. Skim the broth of any fat and stir in the celery, carrots, onion, and thyme springs. Continue to simmer partially covered until the carrots and onions are just tender, about 15 minutes. Stir in the kale and season to taste with salt & pepper.



3. Prepare the dumplings: In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt. With your fingertips, work the butter into the flour until the mixture is crumbly. Using a fork, stir in the milk until blended.



4. Drop tablespoons of the dumpling batter in 8 clumps over the top of the stew. Reduce the heat to low, cover, and simmer until dumplings are cooked through, about 10 minutes.
   Discard the bay leaf and thyme springs and serve in bowls.

Recipe: Carrots in Beer and Dill

This is a quick and easy recipe that I learned when I first moved out of my parent's house and was living on my own for the first time. A great way to utilize that bottle of beer that you have sitting in your refrigerator!

Ingredients

• 1 lb. carrots, peeled and cut into small 2" sticks
• 1 tablespoon butter (try not to substitute as the browned butter adds great flavor!)
• 1/4 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon dried dill weed or 1 teaspoon fresh chopped
• 1/2 bottle beer

Directions

1. Sauté carrots in the butter until barely brown. Add beer and dill and simmer on low heat for 15 minutes. Carrots should still be crisp/tender.



2. Add salt and sugar and continue to cook for another 3 minutes. Serve hot.