Snowed in with the second of back-to-back major blizzards, it was definitely time for comfort food! "Pasta e fagioli", or beans and macaroni, are a staple of Italian immigrant poverty food. Most versions are made with tomatoes, but with Julia wearing as much as she eats lately, I wanted to make something with a little less stain potential.
No Tomato Pasta Fazool ~ $0.63 per serving, $5.03 total cost
olive oil
1 15 oz. can cannellini beans, drained and rinsed ($1.00)
1 15 oz. can red kidney beans, drained and rinsed ($1.00)
2 medium carrots, chopped ($0.08)
2 celery stalks, thinly sliced ($0.10)
1 small onion, chopped ($0.10)
minced garlic
5 cups vegetable stock ($2.50)
1 cup small shell pasta, uncooked ($0.25)
basil
oregano
parsley
crushed red pepper
salt & pepper
grated cheese
1. Separate 1/2 cup of the cannellini beans, mash them thoroughly and set them aside.
2. Saute carrot, celery, onion, and garlic in olive oil until crisp-tender, about 5 minutes.
3. Add stock, pasta, all mashed and whole beans, and spices to taste. Bring to a boil. Lower heat to medium and simmer 15 minutes or until pasta is tender. Serve topped with grated cheese.
Makes 8 servings
The Verdict
Everyone seemed to enjoy this except Julia, who pushed her bowl aside and only ate the bread. I served this with fresh semolina bread (recipe to come, I need to tweak it more) to sop up all the delicious broth. You can certainly use all cannellini beans for a more traditional soup, but I like to make food as colorful as possible for the kids. I definitely would use the more expensive extra-virgin olive oil to saute the vegetables as it does make the soup more flavorful. This hearty soup goes a long way. When reheating it, be sure to add some extra water or broth, as the pasta and beans will soak up all the liquid when refrigerated. I think Grandma would like this version of old-fashioned pasta fazool!
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Wednesday, February 10, 2010
Saturday, November 14, 2009
$1.44 per serving ~ Pumpkin Apple Soup and Crispy Cheese Sandwiches
I've been really sick with asthmatic bronchitis. I know when I get sick all I want is soup and comfort food... so I decided to use what I had in the house to make some "upscale" sick food.
Pumpkin Apple Soup ~ $4.20 total cost, $0.70 per serving
1/2 lb. bacon, chopped fine ($1.25)
1 large onion, chopped ($0.25)
1 15 oz. can pumpkin puree ($1.00)
1 large apple, chopped unpeeled ($0.25)
2 cups apple cider ($0.25)
1 cup water
4 chicken boullion cubes ($0.10)
1/4 cup brown sugar ($0.10)
salt to taste
dash liquid smoke
3 tsp. white pepper
2 tbsp. pumpkin pie spice
1 cup heavy cream ($1.00)
1. Lightly saute onion and bacon in a large soup pot.
2. Add pumpkin, apple, cider, water, boullion cubes, brown sugar, salt, liquid smoke, white pepper, and pumpkin pie spice. Stir well to combine. Cover and simmer over low heat for 1 hour.
3. Use immersion blender to puree in pot, or remove to food processor and process till smooth.
4. Over very low heat, add in cream and stir until well combined. Serve immediately
Makes 6 small servings.
Crispy Cheese Sandwiches ~ $2.75 total coast, $0.64 per serving)
8 slices bread (from breadmaker, loaf cost $0.75 to make)
4 slices each provolone and muenster cheeses ($2.00)
butter
grated cheese.
1. Preheat oven to 400 degrees.
2. Butter 4 slices of bread and sprinkle with grated cheese. Place face down in pyrex dish. Top with 1 slice of each cheese. Butter the other slices of bread and top the sandwiches, butter side up.
3. Bake for 10 minutes. Sprinkle grated cheese on top of sandwiches, flip, and bake 10 more minutes.
Makes 4 servings.
The Verdict
I made the mistake of scooping out very big bowls of this soup... it is such a rich soup, with such complex flavors, that only a little felt like a lot of food! WOW! It was so delicious. Jim loved it, his mom adored it, Josh liked it but didn't eat very much, and Julia wore most of hers. Josh did LOVE the cheese sandwich, and between him and Julia they demolished 2 whole sandwiches!
Pumpkin Apple Soup ~ $4.20 total cost, $0.70 per serving
1/2 lb. bacon, chopped fine ($1.25)
1 large onion, chopped ($0.25)
1 15 oz. can pumpkin puree ($1.00)
1 large apple, chopped unpeeled ($0.25)
2 cups apple cider ($0.25)
1 cup water
4 chicken boullion cubes ($0.10)
1/4 cup brown sugar ($0.10)
salt to taste
dash liquid smoke
3 tsp. white pepper
2 tbsp. pumpkin pie spice
1 cup heavy cream ($1.00)
1. Lightly saute onion and bacon in a large soup pot.
2. Add pumpkin, apple, cider, water, boullion cubes, brown sugar, salt, liquid smoke, white pepper, and pumpkin pie spice. Stir well to combine. Cover and simmer over low heat for 1 hour.
3. Use immersion blender to puree in pot, or remove to food processor and process till smooth.
4. Over very low heat, add in cream and stir until well combined. Serve immediately
Makes 6 small servings.
Crispy Cheese Sandwiches ~ $2.75 total coast, $0.64 per serving)
8 slices bread (from breadmaker, loaf cost $0.75 to make)
4 slices each provolone and muenster cheeses ($2.00)
butter
grated cheese.
1. Preheat oven to 400 degrees.
2. Butter 4 slices of bread and sprinkle with grated cheese. Place face down in pyrex dish. Top with 1 slice of each cheese. Butter the other slices of bread and top the sandwiches, butter side up.
3. Bake for 10 minutes. Sprinkle grated cheese on top of sandwiches, flip, and bake 10 more minutes.
Makes 4 servings.
The Verdict
I made the mistake of scooping out very big bowls of this soup... it is such a rich soup, with such complex flavors, that only a little felt like a lot of food! WOW! It was so delicious. Jim loved it, his mom adored it, Josh liked it but didn't eat very much, and Julia wore most of hers. Josh did LOVE the cheese sandwich, and between him and Julia they demolished 2 whole sandwiches!
Tuesday, October 20, 2009
$0.68 per serving ~ Lentil Bean Soup
I was feeling vaguely creative and had to use the crock pot. I threw this together on a whim...
Lentil Bean Soup~ $6.75 total cost, $0.68 per serving
1 cup dried lentils ($0.75)
1 can garbanzo beans, drained and rinsed ($0.80)
1 can pinto beans, drained and rinsed ($0.80)
1 28 oz. can chunky crushed tomatoes ($1.00)
1 cup chopped carrots (free from the garden)
1 large sweet onion, chopped ($0.40)
4 cups vegetable broth ($2.00)
4 tbsp. minced garlic
1 tbsp. pumpkin pie spice
1 tbsp. coriander
1 tbsp. black pepper
grated cheese
1. Place all ingredients in crockpot. Stir to mix.
2. Cover, cook on low 7-8 hours
Makes 10 servings
The Verdict
Julia ate a lot of this, but wore more than she ate. What a mess! Josh enjoyed it, but liked the fresh bread dunked in it best. Jim liked it, and I loved it. Plenty of leftovers. Next time I'll add more spices.
Lentil Bean Soup~ $6.75 total cost, $0.68 per serving
1 cup dried lentils ($0.75)
1 can garbanzo beans, drained and rinsed ($0.80)
1 can pinto beans, drained and rinsed ($0.80)
1 28 oz. can chunky crushed tomatoes ($1.00)
1 cup chopped carrots (free from the garden)
1 large sweet onion, chopped ($0.40)
4 cups vegetable broth ($2.00)
4 tbsp. minced garlic
1 tbsp. pumpkin pie spice
1 tbsp. coriander
1 tbsp. black pepper
grated cheese
1. Place all ingredients in crockpot. Stir to mix.
2. Cover, cook on low 7-8 hours
Makes 10 servings
The Verdict
Julia ate a lot of this, but wore more than she ate. What a mess! Josh enjoyed it, but liked the fresh bread dunked in it best. Jim liked it, and I loved it. Plenty of leftovers. Next time I'll add more spices.
Monday, March 2, 2009
$0.33 per serving ~ Creamy Ham Chowder
Back at Christmas I froze a hambone with a ton of meat on it. Since a huge snowstorm was predicted, I started this Sunday night. It is definitely worth the overnight work for this one...
Creamy Ham Chowder ~ $0.33 per serving, $3.25 total cost
1 ham bone with meat remaining (free!)
water to cover
1 stick butter ($0.25)
8 tbsp. flour
4 cups low-fat milk, divided ($1.20)
2 15 oz. cans corn ($1.50)
3 carrots, diced ($0.30)
2 tbsp. dried minced onion
2 tbsp. minced garlic
salt and pepper
sweet smoked paprika
1. Crack ham bone. Place in 6 quart CrockPot. Add enough water to just cover. Cover and cook on low 8 hours or overnight.
2. Drain over large bowl. Pick through, discarding bone, fat, and skin. Shred remaining meat and set aside.
3. Allow broth to cool. Skim fat from top (VERY important!!!!!)
4. Melt butter in a large soup pot. Remove from heat and mix in flour until smooth.
5. Slowly add 2 cups milk, stirring constantly. Return pot to stove and cook on low heat until thickened.
6. Stir in corn, shredded ham, diced carrots, dried minced onion and minced garlic. Slowly stir in remaining 2 cups milk and the ham broth.
7. Simmer without boiling 30 minutes.
8. Add salt, pepper, and paprika to taste. Serve and enjoy!
Makes 10 servings
The Verdict
I will never throw away a ham bone again. This was amazing! Everyone loved it, Josh had seconds and Jim had thirds! And there is enough left for two full meals. I definitely recommend using the Hungarian sweet smoked paprika if you have it, it's sweeter and smokier than regular paprika (duh, who'd have thunk it!) You could of course add more/different vegetables... potatoes, turnips, parsnips, peppers, chopped tomato... the possibilities are endless!
Creamy Ham Chowder ~ $0.33 per serving, $3.25 total cost
1 ham bone with meat remaining (free!)
water to cover
1 stick butter ($0.25)
8 tbsp. flour
4 cups low-fat milk, divided ($1.20)
2 15 oz. cans corn ($1.50)
3 carrots, diced ($0.30)
2 tbsp. dried minced onion
2 tbsp. minced garlic
salt and pepper
sweet smoked paprika
1. Crack ham bone. Place in 6 quart CrockPot. Add enough water to just cover. Cover and cook on low 8 hours or overnight.
2. Drain over large bowl. Pick through, discarding bone, fat, and skin. Shred remaining meat and set aside.
3. Allow broth to cool. Skim fat from top (VERY important!!!!!)
4. Melt butter in a large soup pot. Remove from heat and mix in flour until smooth.
5. Slowly add 2 cups milk, stirring constantly. Return pot to stove and cook on low heat until thickened.
6. Stir in corn, shredded ham, diced carrots, dried minced onion and minced garlic. Slowly stir in remaining 2 cups milk and the ham broth.
7. Simmer without boiling 30 minutes.
8. Add salt, pepper, and paprika to taste. Serve and enjoy!
Makes 10 servings
The Verdict
I will never throw away a ham bone again. This was amazing! Everyone loved it, Josh had seconds and Jim had thirds! And there is enough left for two full meals. I definitely recommend using the Hungarian sweet smoked paprika if you have it, it's sweeter and smokier than regular paprika (duh, who'd have thunk it!) You could of course add more/different vegetables... potatoes, turnips, parsnips, peppers, chopped tomato... the possibilities are endless!
Monday, February 16, 2009
$0.59 per serving ~ "Josh's Favorites" Soup
Today I asked Josh what his favorite vegetables were. He said "Sweet potatoes, corn, peppers, carrots, black beans, tomatoes, and broccoli!" I didn't have any broccoli in the house, but I had the rest, and here is the result...
"Josh's Favorites" Soup ~ $0.59 per serving, $4.70 total cost
1 tsp. olive oil
1 small onion, chopped ($0.25)
2 tbsp minced garlic
1 red pepper, chopped ($0.50)
1 carrot, chopped ($0.10)
1 large sweet potato, chopped ($0.65)
1 can corn ($0.45)
1 14 oz. can diced tomatoes with basil and oregano, undrained ($0.50)
2 cups vegetable stock or broth ($1.50)
2 cups water
1 tsp. pepper
1/2 tsp. salt
1/4 tsp. cayenne pepper
1 15 oz. can black beans, rinsed and drained ($0.75)
2 tsp. lemon or lime juice
1. Heat oil in soup pot. Add onion, garlic, red pepper and carrot and cook, stirring frequently, until tender.
2. Stir in sweet potato, corn, tomatoes, stock/broth, and spices. Heat to a boil, reduce heat, cover, and simmer 20 minutes. Stir in beans and cook 5 minutes. Remove from heat and stir in juice.
Makes 8 servings
The Verdict
Josh was in heaven! That alone would be reason to make it again. It was surprisingly filling with a nice kick from the cayenne. I will enjoy this for lunch this week!
"Josh's Favorites" Soup ~ $0.59 per serving, $4.70 total cost
1 tsp. olive oil
1 small onion, chopped ($0.25)
2 tbsp minced garlic
1 red pepper, chopped ($0.50)
1 carrot, chopped ($0.10)
1 large sweet potato, chopped ($0.65)
1 can corn ($0.45)
1 14 oz. can diced tomatoes with basil and oregano, undrained ($0.50)
2 cups vegetable stock or broth ($1.50)
2 cups water
1 tsp. pepper
1/2 tsp. salt
1/4 tsp. cayenne pepper
1 15 oz. can black beans, rinsed and drained ($0.75)
2 tsp. lemon or lime juice
1. Heat oil in soup pot. Add onion, garlic, red pepper and carrot and cook, stirring frequently, until tender.
2. Stir in sweet potato, corn, tomatoes, stock/broth, and spices. Heat to a boil, reduce heat, cover, and simmer 20 minutes. Stir in beans and cook 5 minutes. Remove from heat and stir in juice.
Makes 8 servings
The Verdict
Josh was in heaven! That alone would be reason to make it again. It was surprisingly filling with a nice kick from the cayenne. I will enjoy this for lunch this week!
Saturday, February 14, 2009
$1.00 per serving ~ Mom's Famous Onion Soup
Yes, yes, I know.... 11 days without Puttanesca?!?!? Suffice to say we've been dealing with a lot over here, but all is well. This month I did my first ever monthly meal plan... and I only needed about $30 worth of groceries, plus my existing stockpile, to complete it! I even have a few "reserve" meals for moments when I just can't face the kitchen.
With that said, let me share a family favorite:
Mom's Famous Onion Soup ~ $1.00 per serving, $6.00 total cost
1/2 cup butter ($0.25)
5 large sweet onions, chopped ($1.25)
2 tbsp. flour
1 32 oz. box beef. chicken, or vegetable stock ($2.50)
salt and pepper
hardened bread ends (leftovers, free!)
6 slices mozzarella ($1.00)
6 slices swiss cheese ($1.00)
1. Melt butter in soup pot. Add onions and saute until browned, stirring regularly.
2. Add flour and stir until smooth.
3. Add stock and pepper to taste. Simmer 30 minutes covered.
4. Add salt to taste. Place bread ends in soup bowl, top with 1 slice each mozzarella and swiss. Ladle hot soup over top. serve immediately.
Makes 6 servings
The Verdict
When Jim saw me chopping onions, he was very happy. I don't make this very often, which is strange because it is so easy and so delicious! Josh wanted just the broth and bread, but he left all the onions in the bottom of the bowl. Typical 3 year old! The verdict is, I should make this more often!
With that said, let me share a family favorite:
Mom's Famous Onion Soup ~ $1.00 per serving, $6.00 total cost
1/2 cup butter ($0.25)
5 large sweet onions, chopped ($1.25)
2 tbsp. flour
1 32 oz. box beef. chicken, or vegetable stock ($2.50)
salt and pepper
hardened bread ends (leftovers, free!)
6 slices mozzarella ($1.00)
6 slices swiss cheese ($1.00)
1. Melt butter in soup pot. Add onions and saute until browned, stirring regularly.
2. Add flour and stir until smooth.
3. Add stock and pepper to taste. Simmer 30 minutes covered.
4. Add salt to taste. Place bread ends in soup bowl, top with 1 slice each mozzarella and swiss. Ladle hot soup over top. serve immediately.
Makes 6 servings
The Verdict
When Jim saw me chopping onions, he was very happy. I don't make this very often, which is strange because it is so easy and so delicious! Josh wanted just the broth and bread, but he left all the onions in the bottom of the bowl. Typical 3 year old! The verdict is, I should make this more often!
Tuesday, January 27, 2009
$0.35 per serving ~ Brown Lentil Soup
I have a terrible cold. So I made Italian comfort food. This is what happens when I "wing it" in the crock pot!
Brown Lentil Soup ~ $0.35 per serving, $3.50 total cost
1 lb. brown lentils, picked over and rinsed ($1.00)
2 cartons (32 oz. each) vegetable broth ($2.50)
1 cup prepared tomato sauce ($0.25)
8 oz baby carrots ($0.50)
1 medium onion, chopped ($0.25)
1 tbsp. cumin
1 tbsp. dried thyme
salt and pepper to taste
grated cheese to taste
1. Combine all ingredients except grated cheese in 6 qt. CrockPot. Cook on low 8-10 hours.
2. Serve topped with grated cheese.
Makes 10 servings(!!!!!)
The Verdict
I served this with bread fresh from the breadmaker. Everyone had seconds and there is still plenty for lunch. It tastes just like my grandma used to make! If you like lentils, you will love this.
Brown Lentil Soup ~ $0.35 per serving, $3.50 total cost
1 lb. brown lentils, picked over and rinsed ($1.00)
2 cartons (32 oz. each) vegetable broth ($2.50)
1 cup prepared tomato sauce ($0.25)
8 oz baby carrots ($0.50)
1 medium onion, chopped ($0.25)
1 tbsp. cumin
1 tbsp. dried thyme
salt and pepper to taste
grated cheese to taste
1. Combine all ingredients except grated cheese in 6 qt. CrockPot. Cook on low 8-10 hours.
2. Serve topped with grated cheese.
Makes 10 servings(!!!!!)
The Verdict
I served this with bread fresh from the breadmaker. Everyone had seconds and there is still plenty for lunch. It tastes just like my grandma used to make! If you like lentils, you will love this.
Monday, January 5, 2009
$0.48 per serving ~ Lasagna Soup
Yes, two posts in one day. This was tonight's surprising dinner:
Lasagna Soup ~ $0.48 per serving, total cost $4.75
1 lb. ground beef ($2.00)
1 small chopped onion ($0.35)
1 package lasagna dinner mix ($0.75)
5 cups water
1 14.5 oz. can diced tomatoes undrained ($0.75)
1 can whole kernel corn, drained ($0.45)
1 can green beans, drained ($0.45)
2 tbsp. grated cheese, plus more to taste
1. Cook beef and onions in soup kettle over medium heat until cooked through. Drain.
2. Add lasagna sauce package (reserve noodles), water, tomatoes, corn, green beans, and 2 tbsp grated cheese. Bring to boil.
3. Reduce heat, cover and simmer 10 minutes. Add lasagna noodles.
4. Cover and simmer 10 minutes. Serve hot, with grated cheese to taste.
Makes 10 servings
The Verdict
WOW! Each of us (including Josh) ate 2 bowls and there are still 5 single serve containers left over. This was absolutely delicious and super easy. I suspect water will need to be added to the leftovers as the noodles will soak up the broth. Best with crusty bread to soak it all up!
Lasagna Soup ~ $0.48 per serving, total cost $4.75
1 lb. ground beef ($2.00)
1 small chopped onion ($0.35)
1 package lasagna dinner mix ($0.75)
5 cups water
1 14.5 oz. can diced tomatoes undrained ($0.75)
1 can whole kernel corn, drained ($0.45)
1 can green beans, drained ($0.45)
2 tbsp. grated cheese, plus more to taste
1. Cook beef and onions in soup kettle over medium heat until cooked through. Drain.
2. Add lasagna sauce package (reserve noodles), water, tomatoes, corn, green beans, and 2 tbsp grated cheese. Bring to boil.
3. Reduce heat, cover and simmer 10 minutes. Add lasagna noodles.
4. Cover and simmer 10 minutes. Serve hot, with grated cheese to taste.
Makes 10 servings
The Verdict
WOW! Each of us (including Josh) ate 2 bowls and there are still 5 single serve containers left over. This was absolutely delicious and super easy. I suspect water will need to be added to the leftovers as the noodles will soak up the broth. Best with crusty bread to soak it all up!
Tuesday, December 23, 2008
2 dinners in 1 post! Hearty Corn Chowder ($1.34 per serving) and Nana's Quiche ($1.11 per serving)
I've been so swamped with holiday preparations that I forgot to post! The chowder was last night's dinner and the quiche was tonight...
Fast and Hearty Corn Chowder ~ $1.34 per serving, $5.35 total
2 tbsp. butter ($0.15)
1 medium onion, chopped ($0.35)
2 tbsp. flour
1 can corn, drained ($0.65)
2 medium potatoes, chopped ($1.00)
4 cups milk ($1.20)
8 oz. deli ham, chopped ($2.00)
white pepper
salt
nutmeg
1. Melt butter in soup pot. Saute onions until slightly colored but not brown. Add flour and make roux. Stir constantly till bubbly.
2. Add corn, potatoes, and milk. Simmer until thickened.
3. Stir in ham and spices to taste. Continue to simmer until heated through.
Makes 4-5 servings
The Verdict
Everyone enjoyed this soup. It was VERY filling. We all needed to add more salt and pepper, so you can be a bit heavy-handed with the spices, the milk soaks a lot of it up. This was SUPER fast and easy!
Nana's Quiche ~ $1.11 per serving, $6.85 total
Makes 6 servings
The Verdict
My stepmom makes this, Josh calls her Nana. You can replace the ham with bacon, artichokes, or mushrooms. Play with the cheeses and spices. Ham works best with cheddar, artichokes with italian blend, and bacon with swiss. This is one of the only ways I will eat eggs!!!! Serve with a green salad for dinner, or with hash browns and fruit for brunch.
Fast and Hearty Corn Chowder ~ $1.34 per serving, $5.35 total
2 tbsp. butter ($0.15)
1 medium onion, chopped ($0.35)
2 tbsp. flour
1 can corn, drained ($0.65)
2 medium potatoes, chopped ($1.00)
4 cups milk ($1.20)
8 oz. deli ham, chopped ($2.00)
white pepper
salt
nutmeg
1. Melt butter in soup pot. Saute onions until slightly colored but not brown. Add flour and make roux. Stir constantly till bubbly.
2. Add corn, potatoes, and milk. Simmer until thickened.
3. Stir in ham and spices to taste. Continue to simmer until heated through.
Makes 4-5 servings
The Verdict
Everyone enjoyed this soup. It was VERY filling. We all needed to add more salt and pepper, so you can be a bit heavy-handed with the spices, the milk soaks a lot of it up. This was SUPER fast and easy!
Nana's Quiche ~ $1.11 per serving, $6.85 total
1 Pre-made frozen pie shell ($1.80)
8 oz. deli ham, chopped ($2.00)
1 cup shredded cheese ($1.80)
3 eggs ($0.75)
1 cup heavy cream ($0.50)
2-3 Tablespoons grated cheese
1/4 teaspoon salt
pepper, to taste
1. Preheat oven to 325 degrees.
2. Bake pie shell for about 10 minutes or until golden brown.
3. Place ham in the bottom of the browned pie shell.
4. Top with grated parmesan cheese, then shredded cheese.
5. Blend slightly eggs, cream, salt and pepper and pour over cheeses.
6. Bake 45 min. to 1 hour. Should be golden brown.
7. Let the quiche sit for nearly an hour before serving for best results (and easier slicing.)Makes 6 servings
The Verdict
My stepmom makes this, Josh calls her Nana. You can replace the ham with bacon, artichokes, or mushrooms. Play with the cheeses and spices. Ham works best with cheddar, artichokes with italian blend, and bacon with swiss. This is one of the only ways I will eat eggs!!!! Serve with a green salad for dinner, or with hash browns and fruit for brunch.
Monday, December 1, 2008
$0.25 per serving ~ Leftover Turkey Soup
This is a day and a half process... I did the first step all day Sunday and the rest overnight.
Leftover Turkey Soup ~ $0.25 per serving
Turkey Carcass (free!)
8 cups water
Salt and pepper
4 stalks celery, chopped ($1.00)
1.5 cups carrots, chopped ($1.00)
1 medium onion, chopped ($0.30)
1/2 cup uncooked rice ($0.20)
3 tbsp. balsamic vinegar
sage
thyme
rosemary
ground cloves
1. Place carcass in crockpot and pour water over it to cover. Salt and pepper to taste. Cook on low 8-10 hours.
2. Drain broth into bowl. Return broth to crockpot. Pick meat from carcass and add to broth. Add chopped vegetables, rice, and spices (to taste) to broth. Cook on low 6-8 hours.
Makes 10 servings
The Verdict
Just like Grandma makes. Serve with crusty bread to sop up all the broth!
Leftover Turkey Soup ~ $0.25 per serving
Turkey Carcass (free!)
8 cups water
Salt and pepper
4 stalks celery, chopped ($1.00)
1.5 cups carrots, chopped ($1.00)
1 medium onion, chopped ($0.30)
1/2 cup uncooked rice ($0.20)
3 tbsp. balsamic vinegar
sage
thyme
rosemary
ground cloves
1. Place carcass in crockpot and pour water over it to cover. Salt and pepper to taste. Cook on low 8-10 hours.
2. Drain broth into bowl. Return broth to crockpot. Pick meat from carcass and add to broth. Add chopped vegetables, rice, and spices (to taste) to broth. Cook on low 6-8 hours.
Makes 10 servings
The Verdict
Just like Grandma makes. Serve with crusty bread to sop up all the broth!
Monday, November 24, 2008
$2.04 per serving ~ Buffalo Wing Soup and Mashed Potato Pie
Buffalo Wing Soup ~ $1.60 per serving
Adapted from "A Year Of Crockpotting"
2 cups cooked and cubed chicken ($2.00)
2 tbsp minced onion
3 stalks celery, chopped ($0.25)
1/4 cup unsalted butter ($0.25)
1/4 cup flour ($0.10)
2 cups milk, no higher content than 2% ($0.75)
3/4 cup chicken broth ($1.25)
4 oz Velveeta ($1.40)
1/2 cup hot wing sauce ($0.40)
1. Make a roux with the flour and butter.
2. Chop up the onion and celery, and dump it into your crockpot. Add the cooked and cubed chicken. Pour in the chicken broth and milk. Add Velveeta.
3. Stir in the flour and butter mixture. Add hot sauce.
4. Cover and cook on low for 6-8 hours, or on high for 3-4. The soup is done when the celery and onion reach desired tenderness and the flavors have melded.
Makes 4 servings
Mashed Potato Pie ~ $0.44 per serving
3 cups mashed potatoes (free, leftovers!)
1 cup shredded mozzarella ($1.50)
1 cup seasoned breadcrumbs ($0.25)
Grated cheese to taste
1. Preheat oven to 350 degrees. Mix cheese and breadcrumbs into mashed potatoes.
2. Spread mixture in 8 inch pie plate. Top with grated cheese and a sprinkling of breadcrumbs.
3. Bake at 350 for 25 minutes.
Makes 4 servings
The Verdict
The soup was delicious, we each added a splash of ranch dressing. Mashed potato pie is a great way to use leftover mashed potatoes... add MORE cheese if you want it super gooey!
Adapted from "A Year Of Crockpotting"
2 cups cooked and cubed chicken ($2.00)
2 tbsp minced onion
3 stalks celery, chopped ($0.25)
1/4 cup unsalted butter ($0.25)
1/4 cup flour ($0.10)
2 cups milk, no higher content than 2% ($0.75)
3/4 cup chicken broth ($1.25)
4 oz Velveeta ($1.40)
1/2 cup hot wing sauce ($0.40)
1. Make a roux with the flour and butter.
2. Chop up the onion and celery, and dump it into your crockpot. Add the cooked and cubed chicken. Pour in the chicken broth and milk. Add Velveeta.
3. Stir in the flour and butter mixture. Add hot sauce.
4. Cover and cook on low for 6-8 hours, or on high for 3-4. The soup is done when the celery and onion reach desired tenderness and the flavors have melded.
Makes 4 servings
Mashed Potato Pie ~ $0.44 per serving
3 cups mashed potatoes (free, leftovers!)
1 cup shredded mozzarella ($1.50)
1 cup seasoned breadcrumbs ($0.25)
Grated cheese to taste
1. Preheat oven to 350 degrees. Mix cheese and breadcrumbs into mashed potatoes.
2. Spread mixture in 8 inch pie plate. Top with grated cheese and a sprinkling of breadcrumbs.
3. Bake at 350 for 25 minutes.
Makes 4 servings
The Verdict
The soup was delicious, we each added a splash of ranch dressing. Mashed potato pie is a great way to use leftover mashed potatoes... add MORE cheese if you want it super gooey!
Thursday, November 13, 2008
$0.97 per serving ~ Creamy Wild Rice Soup and Garlic & Cheese Biscuits
It's been grey and rainy for nearly a week... it's time for SOUP!
Creamy Wild Rice Soup ~ $0.77 per serving
1 package quick-cooking long grain and wild rice ($1.00) ~ Rice a Roni
4 cups milk ($1.20)
1 can condensed cream of potato soup, undiluted ($0.70)
8 ounces easily melted cheese ($1.50) ~ American
1/2 pound sliced bacon, cooked and crumbled ~ ($1.75)
1. In a large pot, prepare rice according to package direction, omitting any butter or oil.
2. Stir in milk, soup and cheese, mix well over low heat until cheese is melted.
3. Garnish with crumbled bacon.
Makes 8 servings
The Verdict
I served this with Garlic & Cheese Biscuits made with Colby Jack. The soup was DELICIOUS. A few changes... it is a bit salty so I think I would use a less-salty cheese and low sodium bacon in the future. I'd also change out some of the milk for half and half so that the broth would be a bit quicker. Jim was crazy about this one.
Creamy Wild Rice Soup ~ $0.77 per serving
1 package quick-cooking long grain and wild rice ($1.00) ~ Rice a Roni
4 cups milk ($1.20)
1 can condensed cream of potato soup, undiluted ($0.70)
8 ounces easily melted cheese ($1.50) ~ American
1/2 pound sliced bacon, cooked and crumbled ~ ($1.75)
1. In a large pot, prepare rice according to package direction, omitting any butter or oil.
2. Stir in milk, soup and cheese, mix well over low heat until cheese is melted.
3. Garnish with crumbled bacon.
Makes 8 servings
The Verdict
I served this with Garlic & Cheese Biscuits made with Colby Jack. The soup was DELICIOUS. A few changes... it is a bit salty so I think I would use a less-salty cheese and low sodium bacon in the future. I'd also change out some of the milk for half and half so that the broth would be a bit quicker. Jim was crazy about this one.
Tuesday, October 28, 2008
$0.49 per serving ~ Indian Coconut Curried Lentil Soup
Cold and rainy today... and I'm still congested, so a nice, spicy soup is on the menu! I want to thank Karen for the tip about Target... I went to one yesterday and they have the cheapest canned beans and spices of anywhere I've gone! Yay!
Indian Coconut Curried Lentil Soup ~ $0.49 per serving
1 15oz. can garbanzo beans ($0.55)
1 cup dried lentils ($0.75)
1 can corn ($0.45)
1 can lite coconut milk ($1.25)
1 cup frozen shelled edamame ($1.00)
1 cup broth of your choice ($1.50)
1 small onion sliced thinly ($0.35)
1 tbsp. grated ginger
1 tsp. curry powder
1 tsp. five spice powder
1/2 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. pepper
Combine all ingredients in crockpot. Cook on low for 6 hours. Makes 12 servings.
The Verdict
It was thicker than soup, so I stirred in more broth just before serving. Josh LOVED it! Jim pronounced it "fine" which is big because he really doesn't like curry to begin with. It was not too spicy, and just right for a cold and rainy day.
Edited to add: when packing up leftovers, I discovered that this makes MUCH more soup than I'd anticipated! 12 SERVINGS!!!! And thank goodness I set up the crockpot, we had a power outage fron 6 pm to midnight!!!!
Indian Coconut Curried Lentil Soup ~ $0.49 per serving
1 15oz. can garbanzo beans ($0.55)
1 cup dried lentils ($0.75)
1 can corn ($0.45)
1 can lite coconut milk ($1.25)
1 cup frozen shelled edamame ($1.00)
1 cup broth of your choice ($1.50)
1 small onion sliced thinly ($0.35)
1 tbsp. grated ginger
1 tsp. curry powder
1 tsp. five spice powder
1/2 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. pepper
Combine all ingredients in crockpot. Cook on low for 6 hours. Makes 12 servings.
The Verdict
It was thicker than soup, so I stirred in more broth just before serving. Josh LOVED it! Jim pronounced it "fine" which is big because he really doesn't like curry to begin with. It was not too spicy, and just right for a cold and rainy day.
Edited to add: when packing up leftovers, I discovered that this makes MUCH more soup than I'd anticipated! 12 SERVINGS!!!! And thank goodness I set up the crockpot, we had a power outage fron 6 pm to midnight!!!!
Tuesday, October 21, 2008
$0.94 per serving ~ Mediterranean Minestrone Soup and Garlic Bread
Based on Grandma's recipe...
Mediterranean Minestrone Soup ~ $0.94 per serving ~
3 medium carrots, sliced ($0.75)
1 medium onion, chopped ($0.35)
1 cup water
1 packet seasoning ($1.00)
1 28 oz. can diced tomatoes, undrained ($1.00)
1 15 oz. can beans of your choice ($1.00)
1 6 oz. can tomato paste ($0.60)
1 can green beans ($0.45)
1 cup uncooked small macaroni ($0.50)
1 cup water
Grated cheese
1. Mix all ingredients except green beans, macaroni, second cup of water, and cheese in slow cooker.
2. Cover and cook on Low setting for 6-8 hours
3. Stir in green beans, water, and macaroni. Increase setting to High. Cover and cook 20 minutes.
4. Serve sprinkled with cheese.
Makes 6 servings.
The Verdict
I used some frozen semolina bread to make garlic bread, just slathered it with butter and garlic and parsley and toasted it under the broiler. I always save random ends of bread for this! When I made this I used garbanzo beans and a Red Monkey "Mediterranean Mojo" seasoning packet. If I didn't have that in the cupboard, I'd have used garlic powder, oregano, basil, salt, pepper, and a pinch of sugar. Any seasoning packet you like will do, or experiment with the spices in your cupboard. I definitely needed more seasoning... it was missing something.
It was good. Not great, but good. It makes a lot and is very filling. I'm sure I'll make it again, it tends to be a solid winter option in this house :)
Mediterranean Minestrone Soup ~ $0.94 per serving ~
3 medium carrots, sliced ($0.75)
1 medium onion, chopped ($0.35)
1 cup water
1 packet seasoning ($1.00)
1 28 oz. can diced tomatoes, undrained ($1.00)
1 15 oz. can beans of your choice ($1.00)
1 6 oz. can tomato paste ($0.60)
1 can green beans ($0.45)
1 cup uncooked small macaroni ($0.50)
1 cup water
Grated cheese
1. Mix all ingredients except green beans, macaroni, second cup of water, and cheese in slow cooker.
2. Cover and cook on Low setting for 6-8 hours
3. Stir in green beans, water, and macaroni. Increase setting to High. Cover and cook 20 minutes.
4. Serve sprinkled with cheese.
Makes 6 servings.
The Verdict
I used some frozen semolina bread to make garlic bread, just slathered it with butter and garlic and parsley and toasted it under the broiler. I always save random ends of bread for this! When I made this I used garbanzo beans and a Red Monkey "Mediterranean Mojo" seasoning packet. If I didn't have that in the cupboard, I'd have used garlic powder, oregano, basil, salt, pepper, and a pinch of sugar. Any seasoning packet you like will do, or experiment with the spices in your cupboard. I definitely needed more seasoning... it was missing something.
It was good. Not great, but good. It makes a lot and is very filling. I'm sure I'll make it again, it tends to be a solid winter option in this house :)
Thursday, October 16, 2008
$0.83 per serving ~ Pasta e Fagioli and Garlic and Cheese Biscuits
I knew my friend Karen would think I stole this from her, but this is my own recipe, from an attempt to cut down the recipe the way Grandma used to make it... She has a great recipe posted on her blog so check it out if you want one with more veggies...
Pasta e Fagioli ~ $0.63 per serving
2 tbsp. olive oil
2 tbsp. minced garlic
1 14.5 oz. can diced tomatoes with Italian seasoning ($1.00)
2 tsp. parsley
1 tsp. basil
1/2 tsp. oregano
1 15 oz. can cannellini beans, rinsed and drained ($1.00)
Salt and pepper
8 oz. small macaroni, cooked. ($0.50)
Grated cheese
1. Saute garlic in 1 tbsp oil until brown over medium heat. Cook macaroni in a separate pot. Drain, toss w/ 1 tbsp. olive oil, cover and keep warm.
2. Stir in tomatoes and cook until bubbly.
3. Add spices and simmer until tomatoes soften, about 15 minutes. Break up tomatoes with back of spoon if they are too large.
4. Add beans and cook until heated through. Season with salt and pepper.
5. Place a scoop of pasta in a bowl, ladle tomato mixture over it and toss thoroughly. Top with grated cheese to taste. Makes 4 servings.
Garlic and Cheese Biscuits ~ $0.20 per serving
2 cups all-purpose flour ($0.05)
1 pinch baking powder
1 pinch salt
1/3 cup shortening
1/2 cup shredded Italian cheese ($1.00)
2/3 cup milk ($0.20)
1/4 tsp. garlic powder
1. Preheat oven to 450 degrees.
2. Combine first 3 ingredients in a bowl. Cut in shortening with a fork. Mix in cheese.
3. Stir milk in with a fork just until moist.
4. Drop by rounded tablespoonfuls onto greased baking sheet.
5. Bake at 450 for 9 to 11 minutes or until golden brown.
6. Combine melted butter and garlic in small bowl. Brush over biscuits while warm.
Makes 12 biscuits/6 servings.
The Verdict
I did a few things differently than the recipe for the pasta fagioli. I got a ton of tomatoes and peppers from a neighbor at the end of the summer, so I jarred them after cooking them together with onions, garlic, and spices. So I replaced the diced tomatoes and all the spices with my jar... it was delicious! I have a business idea now... "Puttanesca's Pasta e Fagioli, just add pasta and fagioli!" Hm, maybe not. Josh wasn't nuts about the pasta e fagioli, but he did eat a decent amount of it. The biscuits, on the other hand, were a SMASHING success. We should have had 6 left over... we only had 4. Oh well, guess I can make more, and I can change-up the cheese based on what the main dish is. Colby Jack with Mexican, Cheddar with beef stew, ah, the possibilities are endless...
Pasta e Fagioli ~ $0.63 per serving
2 tbsp. olive oil
2 tbsp. minced garlic
1 14.5 oz. can diced tomatoes with Italian seasoning ($1.00)
2 tsp. parsley
1 tsp. basil
1/2 tsp. oregano
1 15 oz. can cannellini beans, rinsed and drained ($1.00)
Salt and pepper
8 oz. small macaroni, cooked. ($0.50)
Grated cheese
1. Saute garlic in 1 tbsp oil until brown over medium heat. Cook macaroni in a separate pot. Drain, toss w/ 1 tbsp. olive oil, cover and keep warm.
2. Stir in tomatoes and cook until bubbly.
3. Add spices and simmer until tomatoes soften, about 15 minutes. Break up tomatoes with back of spoon if they are too large.
4. Add beans and cook until heated through. Season with salt and pepper.
5. Place a scoop of pasta in a bowl, ladle tomato mixture over it and toss thoroughly. Top with grated cheese to taste. Makes 4 servings.
Garlic and Cheese Biscuits ~ $0.20 per serving
2 cups all-purpose flour ($0.05)
1 pinch baking powder
1 pinch salt
1/3 cup shortening
1/2 cup shredded Italian cheese ($1.00)
2/3 cup milk ($0.20)
1/4 tsp. garlic powder
1. Preheat oven to 450 degrees.
2. Combine first 3 ingredients in a bowl. Cut in shortening with a fork. Mix in cheese.
3. Stir milk in with a fork just until moist.
4. Drop by rounded tablespoonfuls onto greased baking sheet.
5. Bake at 450 for 9 to 11 minutes or until golden brown.
6. Combine melted butter and garlic in small bowl. Brush over biscuits while warm.
Makes 12 biscuits/6 servings.
The Verdict
I did a few things differently than the recipe for the pasta fagioli. I got a ton of tomatoes and peppers from a neighbor at the end of the summer, so I jarred them after cooking them together with onions, garlic, and spices. So I replaced the diced tomatoes and all the spices with my jar... it was delicious! I have a business idea now... "Puttanesca's Pasta e Fagioli, just add pasta and fagioli!" Hm, maybe not. Josh wasn't nuts about the pasta e fagioli, but he did eat a decent amount of it. The biscuits, on the other hand, were a SMASHING success. We should have had 6 left over... we only had 4. Oh well, guess I can make more, and I can change-up the cheese based on what the main dish is. Colby Jack with Mexican, Cheddar with beef stew, ah, the possibilities are endless...
Saturday, October 11, 2008
$1.09 per serving: Mac and Cheese Soup with Ham
Mac and Cheese Soup with Ham
Ingredients:
4 oz. small pasta (ditalini, elbows, shells, etc.) 1/4 of a box= $0.25
2 tbsp. butter 1/4 of a stick= $0.25
2 tbsp. flour
1 tbsp. Dijon mustard
14 oz. broth of your choice 1/2 a large box= $1.50
1.5 cups half and half 1/3 a quart= $1.00
8 oz. american cheese, diced 8 slices= $1.50
6 oz. cooked ham, diced 1 ham steak= $2.00
Salt and pepper
Cook pasta in a separate pot according to directions. Drain and set aside.
Melt butter in a 3 qt. pot. Stir in flour and mustard.
Add broth and half and half. Stir continuously over medium-high heat until mixture bubbles.
Add cheese, reduce heat to low, and stir until melted.
Add cooked pasta and ham. Stir until heated through.
Salt and pepper to taste.
The Verdict:
This was thicker than my usual soups. But Jim and Josh both devoured it and asked for seconds, so it's definitely a hit! I served it with garlic toast (some leftover Italian bread sliced thin and brushed with olive oil then sprinkled with garlic powder.) I'd estimate about 6 servings from this recipe... I may have to fight Josh for the leftovers at lunch tomorrow.
Ingredients:
4 oz. small pasta (ditalini, elbows, shells, etc.) 1/4 of a box= $0.25
2 tbsp. butter 1/4 of a stick= $0.25
2 tbsp. flour
1 tbsp. Dijon mustard
14 oz. broth of your choice 1/2 a large box= $1.50
1.5 cups half and half 1/3 a quart= $1.00
8 oz. american cheese, diced 8 slices= $1.50
6 oz. cooked ham, diced 1 ham steak= $2.00
Salt and pepper
Cook pasta in a separate pot according to directions. Drain and set aside.
Melt butter in a 3 qt. pot. Stir in flour and mustard.
Add broth and half and half. Stir continuously over medium-high heat until mixture bubbles.
Add cheese, reduce heat to low, and stir until melted.
Add cooked pasta and ham. Stir until heated through.
Salt and pepper to taste.
The Verdict:
This was thicker than my usual soups. But Jim and Josh both devoured it and asked for seconds, so it's definitely a hit! I served it with garlic toast (some leftover Italian bread sliced thin and brushed with olive oil then sprinkled with garlic powder.) I'd estimate about 6 servings from this recipe... I may have to fight Josh for the leftovers at lunch tomorrow.
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