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Cheap, cheerful (& healthy!) recipes - eating well despite the recession!

 
 
msolga
 
  1  
Reply Thu 12 Mar, 2009 02:23 am
@patiodog,
Sounds good, patiodog!

Tell me though, what parts of the chicken are included in the 1lb of "gizzards"?

Gibblets & .....?

msolga
 
  1  
Reply Thu 12 Mar, 2009 02:26 am
@roger,
Roger, my dear, I see we are going to have to teach you a few inexpensive, healthy & delicious recipes! Smile
0 Replies
 
patiodog
 
  1  
Reply Thu 12 Mar, 2009 05:28 am
@msolga,
The gizzard is the muscular bit of the bird's esophagus that grinds food up before it goes to the stomach.

Realizing that I omitted a fair amount of dill and a bit of dried shallot.
ossobuco
 
  1  
Reply Thu 12 Mar, 2009 11:11 am
@patiodog,
Sound good, patiodog..
I too have never put gizzards in soup. My soups often start similarly to yours - I call the onion/celery/carrot start a "battuto" since that is what the italian cooking diva Marcella Hazan calls it - but I saute them first, which probably changes the taste to some degree. If you don't though, as you don't, you save using some fat, which could be a good idea.
Tai Chi
 
  1  
Reply Thu 12 Mar, 2009 11:27 am
@ossobuco,
re: sauteing the vegetables first, I've read it's to release the sugars especially in root vegetables for more flavour (but you probably already knew that).

I never throw out anything that might contribute to a good homemade stock. Yesterday we had a small roast of beef cooked with no water, just a splash of BBQ sauce, in the crockpot. After I fished out the roast last night, I left the crockpot "running", added some water and a handful of barley. Now I have a beautiful dark, smoky/spicy base for soup cooling in the frig (so I can skim the fat off the top). That's my cheap and cheerful tip for the day!
ossobuco
 
  1  
Reply Thu 12 Mar, 2009 11:53 am
@Tai Chi,
True about releasing the sugars, especially if sauteed slowly for some time..

patiodog
 
  1  
Reply Thu 12 Mar, 2009 04:55 pm
@ossobuco,
That's usually how I start, too, but I was doing it all in one go and one pot and wanted to give the bones plenty of time in the broth. (Battuto. Gotta recomember that.
ehBeth
 
  2  
Reply Mon 30 Mar, 2009 06:26 pm
@patiodog,
Haven't made this - it was the email offering from Peak of the Market today.

Looks like a good possibility.

Vegetable Cobbler

Metric Ingredient Imperial
15 ml vegetable oil 1 tbsp
1 garlic clove, finely chopped 1
250 ml broccoli, cut into florets 1 cup
1 large leek, thickly sliced 1
250 ml frozen peas, thawed 1 cup
50 ml butter 1/4 cup
50 ml flour 1/4 cup
250 ml milk 1 cup
125 ml cheddar cheese, grated 1/2 cup
50 ml all-purpose flour 1/4 cup
3 ml baking powder 3/4 tsp
.5 ml salt 1/8 tsp
50 ml butter 1/4 cup
15 ml fresh parsley, chopped 1 tbsp
30 ml milk 2 tbsp

In a large saucepan; heat oil. Add garlic, broccoli, leek and peas. Saute for 8 minutes or until softened. Transfer vegetables to deep casserole dish.

In the same pan; heat butter. Stir in flour and cook for 1 minute. Gradually stir in milk, stirring until thickened. Bring to boil and simmer gently for 3 minutes. Add all of cheese except a little bit. Stir until melted. Season to taste with salt and pepper. Pour sauce onto vegetables.

In a small bowl, using your fingers, mix flour, baking powder, salt and butter to resemble breadcrumbs. Stir in parsley and milk. Mix to make a dough, adding more milk if necessary. Shape mixture into 8 balls and flatten each one gently with palm of hand. Arrange on top of casserole and sprinkle with reserved cheese. Bake in preheated 425 F (220 C) oven for 20 minutes or until cobbler has risen and is golden.

Serves 4

(phooey on the spacing, I can't get it to stick properly)
0 Replies
 
Tai Chi
 
  1  
Reply Sun 24 May, 2009 05:33 pm
If, like me, you're dealing with a lot of rhubarb just now, here's a simple recipe from my Aunt Mame -- rhubarb pudding:

1/2 cup milk
1/2 cup granulated sugar
1 cup flour
1 tsp baking powder
1 tsp salt
1 1/2 cups rhubarb

Pack above mixture in greased baking dish. Then mix
1 cup brown sugar
1 cup boiling water
1 tablespoon butter
Pour over first mixture and bake at 350 degrees F for 30 or 40 minutes.
ehBeth
 
  1  
Reply Sun 24 May, 2009 05:34 pm
@Tai Chi,
1.5 cups rhubarb

hahahahahahahahaha

ok
so that's one stalk
what do I do with the other mmmmmmm pounds and pounds?
Tai Chi
 
  1  
Reply Sun 24 May, 2009 05:38 pm
A new take on stuffed peppers:

Mixed a box of lemon and spinach couscous with a can of white turkey meat and stuffed the peppers. Topped them with V8 juice and shredded cheese. Baked in a 350 degree F oven until tender.

Not bad for cobbling together a meal out of cans and boxes when I was out of just about everything.
0 Replies
 
Tai Chi
 
  2  
Reply Sun 24 May, 2009 05:39 pm
@ehBeth,
ehBeth wrote:

1.5 cups rhubarb

hahahahahahahahaha

ok
so that's one stalk
what do I do with the other mmmmmmm pounds and pounds?


Well, the rest of mine's in the freezer Very Happy
ossobuco
 
  2  
Reply Sun 24 May, 2009 06:57 pm
@Tai Chi,
With determination, I'll do the risotto that I used as a trigger to start a risotto thread. Yesterday I pooped out and made popcorn instead, baaaaad. But, hey, cheap and fairly healthy. (Had a salad with a lot of goodies before that.)

On the artichoke risotto, I consider artichokes expensive, though they are lower priced right now. But... one can use frozen artichoke hearts and not break the bank.
0 Replies
 
jennyjoshua25
 
  1  
Reply Tue 15 Mar, 2016 03:35 am
@msolga,
I have recently tried this salad; so thought of sharing it with you all.
Cut zucchini into noodle-shaped strands using a spiralizing tool. Place "zoodles" in a large bowl and top with cucumber, tomatoes, olives, red onion, and feta cheese.
Whisk olive oil, lemon juice, oregano, salt, and pepper together in a bowl until dressing is smooth; pour over "zoodle" mixture and toss to coat. Marinate salad in refrigerator for 10 to 15 minutes.
0 Replies
 
 

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