Thursday, June 19, 2008

ten things to do with ten bucks


Are you feeling the pinch of our crap economy? Yeah, me too. But I'm still hungry. No bother, just time to get a little creative. Here are ten ideas for what you can do with ten bucks at the grocery store. These recipes assume that you own olive oil, salt, and pepper. Otherwise, everything you'll need for the recipe is included in the price. Each of these recipes serve at least 4 people/make great leftovers. Enjoy! (Prices according to Georgetown Safeway).


1. BROCCOLI CHEDDAR SOUFFLE

What to buy:

6 eggs - $1.29
1 quart 1 % milk - $1.79
Lucerne 8 oz. Shredded Cheddar - $2.50
16 oz. frozen, chopped broccoli - $1.69
20 oz. shredded frozen potatoes - $2.00
1 sm. yellow onion - $0.70

TOTAL: $9.97


What to do: This is a great one for your cast iron skillet. First, chop the yellow onion, and add it to your skillet with 1 T. olive oil. Sautee for 5 minutes, until soft and beginning to brown. Next, add 2 C. frozen hash browns and another T. olive oil, mix with the onions, and cover and let cook for 5 minutes. While that's cooking, thaw out your broccoli in the microwave. Preheat your oven to 350. Next, crack all six eggs into a large bowl. Whisk well, and add 1 C. milk, whisk. Add all 8 oz. shredded cheddar, and all the thawed, drained, and chopped broccoli. Add 1 T. salt, and 1 T. pepper. Stir well. Uncover your cast iron skillet and check on the potatoes. Do not salt the potatoes while they are cooking. When your potatoes begin to brown, turn off the heat, and spread potatoes/onions in an even layer on the bottom of your skillet. This will form the "crust" of your souffle. Pour the entire egg/cheese/milk/broccoli mixture over the potatoes. Put it in a 350 oven for 45 minutes, or until the top is uniformly brown, and center is only slightly jiggly.


2. LEMON PASTA

What to buy:

Barilla PLUS Thin Spaghetti, 1 lb. $1.75
1 5 oz. pkg. Stella Parmesan - $4.49
3 lemons - $3.00

Total: $9.24

What to do: Put a large pot of water on to boil, and add at least 2 T. salt into the water. Meanwhile, grate the entire block of parmesan, and juice the lemons, taking care to remove any seeds. While the pasta is cooking, whisk together the lemon juice, plus 1/4 C. olive oil, plus 1 t. salt and plenty of black pepper. When the pasta is al dente (about 9 mins), don't drain it - instead use a tongs to move the pasta from the boiling water to the bowl with the lemon juice/olive oil. When pasta has been combined with lemon juice and olive oil - add 1 C. pasta water into the bowl. Toss until absorbed (2 mins), then begin to incorporate about 1/2 the grated parmesan (you can use the other half of the parmesan to top each individual plate, if you like a lot of parmesan, which I do). Enjoy!


3. PENNE AL'ARRABIATA

What to buy:

Barilla PLUS Penne Pasta, 1 lb. $1.75
1 32 oz. can CENTO Crushed Tomatoes - $2.49 (Get good quality crushed tomatoes)
1 Head Garlic - $1.25
McCormack Red Pepper Flakes - $4.20

TOTAL: $9.69

What to do: Put a large pot of water on to boil, and add at least 2 T. salt into the water. Meanwhile, peel and crush or finely chop about 6 cloves of garlic. In a saucepan, heat 3 T. olive oil. Put the garlic in there and cook until just beginning to blonde - then add 1 t. pepper flakes (2 t. if you want it really hot). Sautee another 1 minute. Then remove it from the heat. Next, put your pasta in the boiling water - and cook until al dente or better, about 11-12 minutes. While your pasta is cooking - remove the garlic and pepper flakes from the heat. Next, open your can of crushed tomatoes, and add it to the saucepan with the garlic and pepper flakes. Add 1 T. salt. Mix with a spoon well, and replace over low heat - and COVER it! (It will splatter). Let the flavors of the sauce combine while your pasta cooks. When your pasta is done, drain it, and mix it with the tomato sauce. The end.

4. HOMEMADE MAC & CHEESE

What to buy:

Barilla PLUS Elbows, 1 lb. $1.75
1 quart 1% milk - $1.79
Lucerne 8 oz. Shredded Cheddar - $2.50
Lucerne 16 oz. Butter - $2.50
Flour (5 lb. bag is $1.29)

Total: $9.83

What to do: Not so healthy, but definitely delicious. First, put a large pot of water on to boil. Put at least 2 T. salt into the water once it's boiling. Next, melt 3 T. butter in a saucepan. Add 3 T. flour, plus some salt and pepper. Whisk well until golden - but not brown. Slowly begin to add the milk, a little at a time. Whisk constantly. You will use about 3 C. milk. Put your pasta on to boil for 10 minutes, and preheat your oven to 350. Mix the entire 8 oz. bag of cheddar into the milk sauce, and whisk until it is melted. When the pasta is done, drain it, and mix it with the cheese sauce. Put in oven-safe pan and bake at 350 for 25 minutes, until top is golden. Yummy.


5. ZUCCHINI CARPACCIO

What to buy:

2 green zucchini - $1.24
2 yellow squash - $2.24
2 lemons - $2.00
Fresh Thyme - $2.00

Total: $7.48

Rinse off your zucchini. Strip thyme leaves off the stems and run a knife through them to release the flavor. Chop the bottoms and tops off the green zucchini. Thinly slice, vertically - you don't want little round discs, you want long ribbons. Take care to slice them thin and well, that is what makes this taste so good! Repeat with the yellow squash. To serve - alternate green and yellow pieces - then squeeze the juice of two lemons over it. Drizzle liberally with olive oil. Liberally salt and pepper. Sprinkly thyme leaves over the top for garnish and extra flavor. Beautiful, simple, and healthy.


6. SAUSAGE, PEPPERS, & ONIONS SUB

What to buy:

Hot Italian Sausage - $3.50
1 large onion - $1.29
2 bell peppers (any color) - $2.00
Hoagie rolls x 6 - $2.50

Total: $9.29

What to do: First, peel and chop the onion. Next, slice the bell peppers. Sautee with 2 T. olive oil for 10-15 minutes until they start to caramelize. Do not salt while cooking! Meanwhile, pierce the sausages with a fork, and put in a sautee pan over low heat. Cover while cooking - they will splatter. Next, cut the tops out of your hoagie buns, and put them in the oven for a few minutes until they're toasty. Don't forget about them! Nobody likes burned buns. When your buns are toasted, your veggies are getting caramelized, and your sausages have a nice dark brown sear on them (should cook for 10 minutes), you're done. Put sausage in bun, top with peppers and onions. Takes you right back to the stadium!


7. CHINESE PORK DUMPLINGS

What to buy:

6 eggs - $1.29
Ground Pork, 1.25 lb. - $2.99
1 head Green Cabbage, $1.38
Won Ton wrappers - $1.50
Chicken Bouillon Base (powder) - 4 oz., $3.50

Total: $10.66

What to do: finely chop the cabbage - should be in shreds. Mix with ground pork, and one egg. Add 2 T. chicken bouillon powder with plenty of black pepper. Mix thoroughly with your hands. To fill the dumpling wrappers - use 1 t. pork/cabbage mixture per wrapper. Wet the edges of the wrapper with water on your finger to ensure a good seal, and fold in half on the diagonal (end shape: triangle). When your'e ready to cook these - put 1 T. olive oil in the bottom of a nonstick skillet and fry over medium heat for about 4-5 minutes per side. Cover during cooking to make sure the pork is thoroughly cooked. This is a bit of a process, so it's a good project to do with someone else.

If you have leftover dumplings - you can freeze them and cook them later. Make sure that when you put the uncooked dumplings in the freezer - they are not touching each other at all - or else they will freeze together and not be useable. Separate layers of dumplings with plastic wrap. (After you freeze them not touching for 2 days, you can transfer the frozen dumplings into a storage bag...once they're frozen, they won't stick together).


8. BLUE CHEESE, PEAR, & CARAMELIZED ONION PIZZA

What to buy:

Blue Cheese Crumbles - $3.59
Pillsbury Pizza Dough - $3.19
1 bosc pear - $1.00
1 large onion - $1.29

Total: $9.07

Peel and slice the onion. Combine with 1 T. olive oil in skillet, and sautee until caramelized, or about 15 minutes (maybe more). Meanwhile, preheat the oven to 350 and roll out pizza dough onto a non-stick cookie sheet. Spread with fingers until a uniform thickness of about 1/2 inch. When the onions are caramelized, sprinkle 1/2 the blue cheese on the pizza dough. Slice the pear into thin slices, and top the pizza with the pear slices and the caramelized onion, and finally with the remaining blue cheese. Drizzle a small amount of olive oil over the entire pizza, then bake it in a 350 oven for 15-17 minutes, until crust is golden.


9. BRUNCH: HERBED EGG WHITE OMELETTE, ROASTED ASPARAGUS

What to buy:

Lucerne "Best of Egg" - 16 oz. $3.00
1 pkg. fresh thyme or dill - $2.00
1 bunch fresh asparagus - $4.99

Total: $9.99

What to do: Preheat oven to 350. Rinse and snap off tough ends of asparagus. Toss with 1 T. olive oil, and salt and pepper. When oven is ready, pop in the asparagus - they will roast for 20 minutes. Next, rinse off the thyme or dill and strip leaves off the stem. Run a knife through them - they are tiny, but this is the best way to get all the flavor. Put 1 t. olive oil in omelette pan. Whisk together 1 t. chopped thyme and 1/2 C. egg whites, plus salt and pepper. Pour in omelette pan - cover and let cook for 4 minutes or until done. (You may need to flip it, cook for another 2 minutes on the other side). Serve omelette with roasted asparagus on the side, or tucked inside the omelette.


10. SPINACH SALAD WITH STRAWBERRIES & ONIONS

What to buy:

6 oz. baby spinach - $3.49
1 small Vidalia Onion - $1.29
1/2 lb. strawberries - $2.00
Ken's Lite Asian Ginger Sesame Soy Dressing - $3.49

Total: $10.27

What to do: Slice vidalia onions in very thin slices. Rinse and slice the strawberries. Toss with spinach, and 1/2 C. Ken's dressing. Absolutely wonderful!

2 comments:

CaitRC said...

Lady, you are a freakin' genius.

CaitRC said...

Lady, you are a freakin' genius.