Cheapo Recipes

Ooops, yes, 1/2 CUP of each!

Thanks, soz. Yes, I needed the quantities.

Only one recipe for chicken. C'mon guys. How about something Italian?

Addendum:

Don't add cabbage water to your stock of stocks--although some bean soups benefit from a cabbage flavor.

Chicken:

Marinate in:

1/2 c. olive oil
1/4 c. each grainy mustard and lemon juice
Pepper
oregano

I think that'll do half a chicken.

Noddy, Thanks for the stock info. Not sure I'll follow for a veggie stock, but good to know.

Mame, Thanks for the chicken recipe. Easy--and I have all the ingredients. Do I roast it? 350 oven?

Gonna try the pork chop tonight.

Here are some sausage recipes, all of which can be made without casings -- and skip any chili pepper or flakes if you don't like them.



Spiced Turkey Breakfast Patties
http://homecooking.about.com/library/archive/blpoul27.htm
Chicken Apple Fennel Breakfast Sausage
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_31141,00.html
Indiana Farm Sausage
http://homecooking.about.com/library/archive/blpork24.htm
Homemade Mild Italian Sausage
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_31142,00.html

Yes, do it how you normally do... 350 for 20 min a side if it's a skinless, boneless chicken breast... longer if a bone is involved. Good luck and tell me how you like the pork. Is is a loin or a chop?

Gee, look at all the sexual words in that one paragraph.

Here's my favorite chicken recipe. If you don't like lemon, use any other marinade for chicken - my main interest in the recipe is how to roast a butterflied chicken. Easy peasy, ginen that the butcher butterflies it for you.


http://www.able2know.org/forums/viewtopic.php?t=41268&start=0

Mame, I'll report on the pork chop. I've got one loin.

osso, I checked out the sausage recipes, despite my aversion to sausage. They sound like patties. Not my idea of sausage. I'm gonna try the turkey one, I think. I found the chicken recipe interesting, but I rarely make a whole chicken. Don't wanna eat chicken (or anything) a bunch of days in a row. I may try it with chicken parts. Thanks, kid.

Just looked up Mark Bittman for a link and found he did a photo show on my favorite street market. Sob. But, he doesn't feature italian solely, has pretty wide ranging interests.

Anyway, here's the Blog...

http://bitten.blogs.nytimes.com/2008/03/10/rome-part-1-dinner-at-andreas/index.html

look to the right, about half way down the page, and he'll have many recipes and different ways to look them up.

I like his approach to cooking, which is simple with good ingredients.



It's tricky cooking for one, and doing it cheaply. I too don't want to eat the same thing all week. And I often hate to make the effort for one little dish. My freezer part of the fridge gets a workout now. But you may prefer the one dish business.

Here's Bittman's butterflied chicken recipe with different things you can use with the chicken - natch, just use chicken pieces instead... (you won't need a brick)

http://bitten.blogs.nytimes.com/2008/01/28/recipe-of-the-day-chicken-under-a-brick/

This here looks promising, Roberta!

http://www.cheapcooking.com/

Here are some tips on grocery shopping on a tight budget
http://www.goldenrod.net/food_storage_on_a_tight_budget.htm

First things first. I tried the pork chop recipe, Mame. The meat was moist a tender--a rarety for me and pork chops. I had one thin chop, and I couldn't cook it as long as you suggested, so the taste was very mild, but the savory made it interesting.

Osso, Interesting chicken recipe, but not pour moi. Don't have enough pots and heavy things to do all that's supposed to be done. 500 degrees. Wow.

Jane, I took a quick look at the two links. The cheap recipes will be helpful. I have to go back and read the budgeting again. I clearly lack in the planning department. Thanks mucho.

Roberta--

Vegetable stock can be a basis for any meaty soup or stew--even fish if you eschew cabbage water.

Noddy, I don't have a problem with vegetable stock. I simply rarely use the stuff you describe that goes in it--and very limited freezer space for a "tub" of anything. I do appreciate the suggestion, though.

Roberta--

In a corner of my limited mind, I'm sure every Good Woman comes with an upright freezer--despite all protestations to the contrary.

Noddy, You got me, girl. I don't know what you mean. Is my dominion faltering?

I wish I had a freezer.

I am one of the freezer challenged making do with the limited freezer compartment in the side by side refrigerator that came with the house. Thus freezer space is always a problem for me.

For that reason I plan meals around some kind of meat, fish, or chicken that takes up limited space coupled with ingredients that can be stored in the cupboard. Someday I'll have the space to do the freeze ahead and save options.

Roberta--

Local circumstances have me frothing--more like a mad dog than a whipped dessert.

You are that unhappy creature, a Good Woman without a freezer.

My heart goes out to you.

Aha, Noddy. Now I understand.

My freezer situation is not unlike Foxfyre's. A side compartment with a few narrow shelves. At least I don't have to defrost.