The only bad thing about these is that they take a lot of time, so I can't make them for breakfast. Although I wonder if I could refrigerate them after the second rise, and then take them out first thing in the morning and back them after they come to room temperature...
Cinnamon Rolls $0.26 per serving, $3.15 total cost
1 cup warm (about 100 degrees f) milk ($0.20)
2 eggs, room temperature ($0.20)
1/3 cup butter, melted ($0.35)
4.5 cups bread flour ($0.65)
2.5 tsp bread yeast ($0.05)
1 cup packed brown sugar ($0.20)
2.5 tbsp cinnamon
1/3 cup butter, softened ($0.35)
3 oz. cream cheese, softened ($0.50)
1/3 cup butter, softened ($0.35)
1.5 cups confectioners sugar ($0.25)
1 tsp vanilla extract
pinch salt
1. Place first 5 ingredients in bread machine in the order recommended by the manufacturer. Select dough cycle and press start.
2. When the cycle ends, turn dough out onto lightly floured surface, cover, and let rest for 10 minutes. In a small bowl, beat 1/3 cup softened butter until smooth. In a separate bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread beaten butter on dough, then sprinkle evenly with cinnamon mixture. Roll up dough and cut into 12 pieces. Place rolls in a lightly greased 9x13 inch baking dish. Cover and let rise 30 minutes. Preheat oven to 400 degrees F.
4. Bake rolls in preheated oven until golden brown, roughly 15 minutes. WHile baking, beat together final 5 ingredients. Spread on warm rolls before serving.
Makes 12 servings.
The Verdict
Wow. Just wow :)
Sunday, February 14, 2010
$0.89 per serving ~ Better than Frozen Fish Sticks
Josh was asking for fish sticks. (I know, what kid asks for fish sticks? Josh is weird!) I always hated the frozen ones, so I decided to make my own. Probably didn't save all that much money on it, but I know what is in it!
Better than Frozen Fish Sticks ~ $0.89 per serving, $7.15 total cost
1.5 cups flour ($0.25)
1 tbsp dry mustard
Salt and pepper to taste
2 cups buttermilk ($1.00)
2 eggs ($0.20)
1.25 pounds tilapia, cut into 32 strips ($5.00)
2 cups panko bread crumbs ($0.25)
1 cup canola oil ($0.45)
1. Mix flour, mustard, and salt and pepper in a large bowl. Add buttermilk and eggs and stir till well blended.
2. Coat fish strips in egg mixture, then breadcrumbs. Heat oil in a large pan.
3. Fry in batches until done, turning once, about 5 minutes. Drain on paper towels.
4. Serve immediately with your choice of dipping sauce.
Serves 8
The Verdict
The kids absolutely devoured this. Jim's mom enjoyed it, Jim (who hates fish) really liked it, and I enjoyed it too. This is a HUGE recipe. I get my fish from BJ's, but next time I will freeze half and only make half a batch. I served this with mashed potatoes (Idahoan from a bag, $1.00) and broccoli, cauliflower and carrots (Pictsweet frozen, $1.00) This was a hit!
Better than Frozen Fish Sticks ~ $0.89 per serving, $7.15 total cost
1.5 cups flour ($0.25)
1 tbsp dry mustard
Salt and pepper to taste
2 cups buttermilk ($1.00)
2 eggs ($0.20)
1.25 pounds tilapia, cut into 32 strips ($5.00)
2 cups panko bread crumbs ($0.25)
1 cup canola oil ($0.45)
1. Mix flour, mustard, and salt and pepper in a large bowl. Add buttermilk and eggs and stir till well blended.
2. Coat fish strips in egg mixture, then breadcrumbs. Heat oil in a large pan.
3. Fry in batches until done, turning once, about 5 minutes. Drain on paper towels.
4. Serve immediately with your choice of dipping sauce.
Serves 8
The Verdict
The kids absolutely devoured this. Jim's mom enjoyed it, Jim (who hates fish) really liked it, and I enjoyed it too. This is a HUGE recipe. I get my fish from BJ's, but next time I will freeze half and only make half a batch. I served this with mashed potatoes (Idahoan from a bag, $1.00) and broccoli, cauliflower and carrots (Pictsweet frozen, $1.00) This was a hit!
Wednesday, February 10, 2010
$0.63 per serving ~ No Tomato Pasta Fazool
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!
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!
Wednesday, January 27, 2010
$0.49 oer serving ~ Spaghetti with Veggies and Lentils
It's been a while since I've done something new in my Crock Pot. I decided this New Year to challenge myself to at least two vegetarian dinners per week. This was a good one.
Spaghetti with Veggies and Lentils ~ $4.85 total cost, $0.49 per serving
1 medium onion, chopped ($0.10)
4 medium carrots, peeled and chopped ($0.15)
2 celery stalks, chopped ($0.10)
1 can diced tomatoes, liquid included ($0.90)
1 8 oz can tomato sauce ($0.60)
1 cup vegetable stock ($0.75)
1/2 cup dried lentils, picked over and rinsed ($0.25)
garlic powder
oregano
basil
crushed red pepper
1 lb. whole wheat spaghetti ($1.00)
grated cheese
1. Add first 7 ingredients to crock pot. Add spices to taste, stir to combine.
2. Cook in crock pot on low for 8-10 hours.
3. Cook spaghetti according to package directions. Drain, and stir into lentil/veggie mixture
4. Top each serving with grated cheese
Makes 10 servings
The Verdict
No one said ANYTHING, not even Julia. Bowls were quickly demolished and seconds requested. When I asked Josh if he liked it, he looked up with his mouth full, nodded quickly, and took another bite. Success!
It was a bit thicker than I liked, so I thinned it just before adding the spaghetti by stirring in extra vegetable stock. TONS of leftovers.
Spaghetti with Veggies and Lentils ~ $4.85 total cost, $0.49 per serving
1 medium onion, chopped ($0.10)
4 medium carrots, peeled and chopped ($0.15)
2 celery stalks, chopped ($0.10)
1 can diced tomatoes, liquid included ($0.90)
1 8 oz can tomato sauce ($0.60)
1 cup vegetable stock ($0.75)
1/2 cup dried lentils, picked over and rinsed ($0.25)
garlic powder
oregano
basil
crushed red pepper
1 lb. whole wheat spaghetti ($1.00)
grated cheese
1. Add first 7 ingredients to crock pot. Add spices to taste, stir to combine.
2. Cook in crock pot on low for 8-10 hours.
3. Cook spaghetti according to package directions. Drain, and stir into lentil/veggie mixture
4. Top each serving with grated cheese
Makes 10 servings
The Verdict
No one said ANYTHING, not even Julia. Bowls were quickly demolished and seconds requested. When I asked Josh if he liked it, he looked up with his mouth full, nodded quickly, and took another bite. Success!
It was a bit thicker than I liked, so I thinned it just before adding the spaghetti by stirring in extra vegetable stock. TONS of leftovers.
Thursday, January 14, 2010
$0.81 per serving ~ Quickest Ever Chicken Pot Pie
This was a super speedy dinner... easy to put together and get on the table!
Quickest Ever Chicken Pot Pie ~ $0.81 per serving, $4.85 total cost
3 boneless chicken breasts, cooked and chopped ($2.00)
1 16 oz package frozen mixed vegetables, thawed ($1.00)
1 can condensed cream of chicken soup, undiluted ($0.70)
1/2 cup french fried onions, divided ($0.50)
onion powder
rosemary
kosher salt
white pepper
1 egg ($0.25)
1/2 cup milk ($0.10)
1 cup biscuit/pancake mix ($0.30)
1. Preheat oven to 400 degrees F.
2. Mix chicken, vegetables, soup, and 1/4 cup of the onions together. Spice to taste and blend well. Place into a deep casserole dish. (This can be done ahead of time and left in the refrigerator to allow the flavors to meld.)
3. Beat together the egg and milk. Mix in biscuit mix until just moistened.
4. Pour over the chicken mix. Top with remaining onions.
5. Bake in preheated oven for 30-40 minutes or until the top is golden brown.
Makes 6 servings
The Verdict
Before dinner was even out of the oven Josh was running around the house singing "Chicken pot, chicken pot, chicken pot PIE!!!!!!" with Julia chiming in on "PIE!!!!" and laughing hysterically. Thank goodness they enjoyed this enough that the singing was worth the energy! They both attacked it and demolished their plates. Josh said it was "super yummy" and Julia answered him with "yeah, ummy!" Jim enjoyed it too and we both have leftovers for lunch at work today. I need to be more heavy-handed with the spices, since I felt it needed a bit more rosemary and onion. Maybe adding garlic next time? Or a touch of liquid smoke? It's definitely worth making again!
Quickest Ever Chicken Pot Pie ~ $0.81 per serving, $4.85 total cost
3 boneless chicken breasts, cooked and chopped ($2.00)
1 16 oz package frozen mixed vegetables, thawed ($1.00)
1 can condensed cream of chicken soup, undiluted ($0.70)
1/2 cup french fried onions, divided ($0.50)
onion powder
rosemary
kosher salt
white pepper
1 egg ($0.25)
1/2 cup milk ($0.10)
1 cup biscuit/pancake mix ($0.30)
1. Preheat oven to 400 degrees F.
2. Mix chicken, vegetables, soup, and 1/4 cup of the onions together. Spice to taste and blend well. Place into a deep casserole dish. (This can be done ahead of time and left in the refrigerator to allow the flavors to meld.)
3. Beat together the egg and milk. Mix in biscuit mix until just moistened.
4. Pour over the chicken mix. Top with remaining onions.
5. Bake in preheated oven for 30-40 minutes or until the top is golden brown.
Makes 6 servings
The Verdict
Before dinner was even out of the oven Josh was running around the house singing "Chicken pot, chicken pot, chicken pot PIE!!!!!!" with Julia chiming in on "PIE!!!!" and laughing hysterically. Thank goodness they enjoyed this enough that the singing was worth the energy! They both attacked it and demolished their plates. Josh said it was "super yummy" and Julia answered him with "yeah, ummy!" Jim enjoyed it too and we both have leftovers for lunch at work today. I need to be more heavy-handed with the spices, since I felt it needed a bit more rosemary and onion. Maybe adding garlic next time? Or a touch of liquid smoke? It's definitely worth making again!
Monday, December 28, 2009
The best bread ever, or why I don't buy bread in the store anymore...
Long story very short, Jim bought me a breadmaker 6 years ago, and it sat in the box for 4 years. Then it came out and I occasionally used it to make dough for rolls or cinnamon bread. It wasn't until this past summer, when we were cutting our grocery budget to the bone, that I started my quest for the perfect toast and sandwich bread in my breadmaker. So far, this is my favorite:
Rapid Buttermilk Bread ~ $1.15 per loaf
1 1/2 cups hot water (100 degrees F)
6 tbsp. cultured buttermilk powder ($0.35 per loaf, $5.99 per canister)
2 tbsp. softened butter ($0.10)
2 tbsp sugar, brown sugar, or honey ($0.05)
1 tsp. salt
3 1/2 cups bread flour ($0.50 per loaf, $3.99 per 5 lb. bag)
2 tbsp instant bread machine yeast ($0.15 per loaf, $6.99 per jar)
1. Add ingredients to pan according to bread machine directions. Make sure you add buttermilk powder immediately after the hot water, then continue as directed.
2. Bake on rapid cycle for a 2 pound loaf.
The Verdict
This bread is amazing... soft, moist, tender, and perfect for toast, sandwiches, grilled cheese. Which sweetener you use is a matter of taste. I prefer the honey, but the kids seem to like the brown sugar best. It keeps a good long time, not that much of it gets left for long. I am going through 2 loaves a week, so it's a good thing that it is SO much cheaper than storebought!
Rapid Buttermilk Bread ~ $1.15 per loaf
1 1/2 cups hot water (100 degrees F)
6 tbsp. cultured buttermilk powder ($0.35 per loaf, $5.99 per canister)
2 tbsp. softened butter ($0.10)
2 tbsp sugar, brown sugar, or honey ($0.05)
1 tsp. salt
3 1/2 cups bread flour ($0.50 per loaf, $3.99 per 5 lb. bag)
2 tbsp instant bread machine yeast ($0.15 per loaf, $6.99 per jar)
1. Add ingredients to pan according to bread machine directions. Make sure you add buttermilk powder immediately after the hot water, then continue as directed.
2. Bake on rapid cycle for a 2 pound loaf.
The Verdict
This bread is amazing... soft, moist, tender, and perfect for toast, sandwiches, grilled cheese. Which sweetener you use is a matter of taste. I prefer the honey, but the kids seem to like the brown sugar best. It keeps a good long time, not that much of it gets left for long. I am going through 2 loaves a week, so it's a good thing that it is SO much cheaper than storebought!
Monday, November 30, 2009
Mom's Muffins ~ Twisted!
My mom used to make these muffins on Saturday mornings... and it was a miracle if any of them were left by lunchtime! This is her exact recipe, but with my new twist... white whole wheat flour! I never use regular white flour anymore. In everything but bread, white whole wheat flour is a perfect substitute, it is healthier and has more fiber, but doesn't change the taste or texture!
Mom's Twisted Muffins
2 cups white whole wheat flour
1 cup milk
3 eggs
1 tsp vanilla extract (almond is also very good in these. Play around with flavor!)
1/4 cup canola oil
1/2 cup sugar
4 tsp. baking powder
1. Preheat oven to 350 degrees
2. Mix all wet ingredients in one bowl. Add dry ingredients and mix well.
3. Pour into lined muffin cups and bake for 20 minutes at 350.
Makes 12 - 15 regular sized muffins
The Verdict
Josh ate 3 of them and still wanted more. I guess he likes them just as much as I did when I was a kid! These freeze beautifully. I like them best fresh from the oven with a tiny bit of butter and grape jelly :)
Mom's Twisted Muffins
2 cups white whole wheat flour
1 cup milk
3 eggs
1 tsp vanilla extract (almond is also very good in these. Play around with flavor!)
1/4 cup canola oil
1/2 cup sugar
4 tsp. baking powder
1. Preheat oven to 350 degrees
2. Mix all wet ingredients in one bowl. Add dry ingredients and mix well.
3. Pour into lined muffin cups and bake for 20 minutes at 350.
Makes 12 - 15 regular sized muffins
The Verdict
Josh ate 3 of them and still wanted more. I guess he likes them just as much as I did when I was a kid! These freeze beautifully. I like them best fresh from the oven with a tiny bit of butter and grape jelly :)
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