Weekly Roundup - Living On Nothing Edition [Survival Today

Did you hear about the guy that lives on nothing? No seriously, he lives on zero dollars a day. Meet Daniel Suelo, who lives in a cave outside Moab, Utah. Suelo has no mortgage, no car payment, no debt of any kind. He also has no home, no car, no television, and absolutely no “creature comforts.” But he does have a lot of creatures, as in the mice and bugs that scurry about the cave floor he’s called home for the last three years.

To us, Suelo probably sounds a little extreme. Actually, he probably sounds very extreme. After all, I suspect most of you reading this are doing so under the protection of some sort of man-made shelter, and with some amount of money on your person, and probably a few needs for money, too. And who doesn’t need money unless they have completely unplugged from the grid? Still, it’s an amusing story about a guy who rejects all forms of consumerism as we know it.

How to Brew Your Own Beer and Maybe Save Some Money. A fantastic introduction to home brewing, something I’ve never done myself, but always been interested in trying. (@Generation X Finance)

Contentment: A Great Financial Principle. If I had to name one required emotion for living a frugal lifestyle it would be contentment. Once you are content with your belongings and your lot in life you can ignore forces attempting to separate you from your money. (@Personal Finance by the Book)

Use Energy Star Appliances to Save On Utility Costs. I enjoyed this post because it included actual numbers, and actual total savings, from someone who upgraded to new, energy star appliances. (@The Digerati Life)

Over-Saving for Retirement? Is it possible to “over-save” for retirement? Yes, I think so. At some point I like the idea of putting some money aside in taxable investments outside of retirement funds, to be accessed prior to traditional retirement age. (@The Simple Dollar)

40 Things to Teach My Kids Before They Leave Home. A great list of both practical and philosophical lessons to teach your kids before they reach the age where they know everything. I think that now happens around 13 years-old. (@My Supercharged Life)

Index Fund Investing Overview. If you are looking for a place to invest with high diversification and relatively low fees (for broader index funds with low turnover), index funds are a great place to start. (@Money Smart Life)

5 Reasons To Line Dry Your Laundry. My wife and I may soon be installing a clothesline in our backyard. In many neighborhoods they are frowned upon - one of the reasons I don’t like living in a neighborhood. I digress. One of our neighbors recently put up a clothesline, and we might just follow his lead. (@Simple Mom)

* 4 Quick Tips for Getting Out of a Rut * Young and Cash Rich * Embracing Simple Style * First Trading Experience With OptionsHouse * The Exponential Power of Delayed Consumption * How Much Emergency Fund is Enough? * 50 Questions that Will Free Your Mind * Save Money On Car Insurance

http://www.dazzledish.com/blog/category/budget-meals/page/5/

Crock Pot Pork Chops with Tomatoes and Vegetables – johanna
January 28th, 2009 | Filed under: BUDGET MEALS, RECIPES - Main Dish

I have some wonderful bone-in pork chops waiting to be transformed into something spectacular and yummy.Â It is the end of the month so the pantry and refrigerator are pretty bare, leaving me with not much to work with. The recipe I decided to try comes from a group I joined over on Cafe Mom, all about crock pot cooking.

It reminded me of the chicken cacciatore my mom used to make. The chops were delicately tender and juicy. The ketchup was a little much. Maybe next time omit the ketchup and perhaps substitute a small amount of paste or puree. I only used 1 large onion, half the green pepper and diced tomatoes. We skipped the rice and ate ours with steamed veggies flavored with butter and garlic.

Source: “Yummy Chops”
4 pork chops, each about 1/2 inch thick
2 medium onions, chopped
2 celery ribs, chopped
1 large green pepper, sliced
1 (14 1/2 ounce) can stewed tomatoes
1/2 cup ketchup
2 tablespoons cider vinegar
2 tablespoons brown sugar
2 tablespoons worcestershire sauce
1 tablespoon lemon juice
1 beef bouillon cube
2 tablespoons cornstarch
2 tablespoons water

Salt and pepper pork chops if desired.
Add all ingredients except water and cornstarch to the crock pot. Cook on low for 5 1/2 hours.
Mix cornstarch and water together and stir into crock pot. Cook 30 minutes more.
Serve over rice.

Technorati Tags: BBQ, cafe mom, crock pot recipes, fun family food, pork chops, tomatoes

Broccoli Beef Stir-Fry – johanna
January 24th, 2009 | Filed under: BUDGET MEALS, RECIPES - Main Dish

This is my favorite recipe for broccoli beef. I like to eat it on a bed of cabbage or lettuce. The kids like with Chinese noodles.

3 tbsp soy sauce
1/4 cup beef broth
1 tbsp rice vinegar
1 tbsp sugar
3 cloves garlic , minced
1/4 tsp ground pepper
1 1/4 pounds flank steak, cut diagonally across the grain into 1/2-inch-by-3-inch strips
Canola oil
1 tbsp cornstarch
1 head broccoli, stems trimmed, peeled, and cut, florets separated into bite-size pieces
1 carrot, cut in thin strips
1/2 cup plus 3 tbsp water
Coarse salt

In a small bowl, mix soy sauce, broth, vinegar, sugar, garlic, and pepper. Place meat in a bowl or Ziploc bag; add marinade. Let sit for 10-15 minutes.

Heat 1 tablespoon oil in a nonstick skillet over high heat. Reserving marinade, cook meat in two batches until lightly browned, turning once, about 2-3 minutes per batch. Remove meat. Add 1/2 cup water to pan; stir up browned bits with a wooden spoon. Pour into marinade; whisk in cornstarch. Remove from pan.

In the same skillet, toss broccoli and carrots in 1 teaspoon oil over high heat until crisp. Add remaining 3 tablespoons water; cook until broccoli and carrots are tender but still have a bite, 6 to 8 minutes.
Stir in marinade, cook until thickened, 30 seconds. Return meat to pan; toss to coat. Season with salt and pepper.

Variations:
For a little kick add red pepper flakes or chopped red chili pepper.
Sometimes I like to sprinkle the dish with toasted sesame seeds.

Technorati Tags: beef recipes, Broccoli Beef stir-fry, BUDGET MEALS, fun family food, quick meals for kids, RECIPES - Main Dish

Chili Chicken and Vegetable Soup – johanna
January 16th, 2009 | Filed under: BUDGET MEALS, RECIPES - Soup / Salad

A simple soup full of flavor.

2 tbsp butter
1 onion, chopped
Salt and Pepper
1 tbsp chili powder
1 baking potato, peeled and chopped
4 cups chicken broth
1 (16 oz) bag frozen corn kernels
2 cups shredded chicken
1 (10 oz) bag frozen green beans
Sour cream, for serving, optional

In a large saucepan, melt the butter over medium heat. Add the onion, season with salt and pepper and cook, stirring, until tender about 5 minutes. Stir in the chili powder and cook for 2 minutes. Add the potato and chicken broth and bring to a boil; lower the heat and simmer until the potato is tender, about 10 minutes. Stir in the corn, chicken and green beans and cook until heated through. Season with salt and pepper. Serve with the sour cream.

Variations:
Peas
Black beans, white beans or kidney beans
Leave out the chili powder

Technorati Tags: BUDGET MEALS, Chili Chicken and vegetable soup, fun family food, meals under 10$

Chicken with Mushrooms and Peas – johanna
January 15th, 2009 | Filed under: BUDGET MEALS, RECIPES - Main Dish

Mushrooms add such a nice rich flavor to the simplest of dishes.

Source: Christina Stanley Salerno (Everyday with Rachael Ray Magazine)
8 Chicken Thighs
2 tbsp olive oil
1 tsp fresh thyme
Salt and pepper
8 oz mushrooms, halved
1 onion, coarsely chopped
1 (10 oz) package frozen peas

Position a rack in the upper third of the oven and preheat to 400 degrees. On a rimmed baking sheet, toss the chicken with 1 tbsp oil, thyme and 1/2 tsp salt and pepper; roast for 20 minutes.

Meanwhile, in a medium bowl, combine the mushrooms, onions, peas and the remaining 1 tbsp oil; season with salt and pepper. Add the vegetables to the chicken and cook for 25 minutes more.

Variations:
Brussels sprouts- simmer for 8 minutes prior to roasting.
Asparagus

Technorati Tags: BUDGET MEALS, Chicken with mushrooms and peas, fun family food, meals under 10$

Baked Tostadas Salsa Verde – johanna
January 14th, 2009 | Filed under: BUDGET MEALS, RECIPES - Main Dish

I made a few changes to this one. I am not a fan of green salsa so I leave it out. I also use a blend of shredded Monterrey Jack and cheddar cheese.

4 (6-inch) flour tortillas
3 ounces (3/4 cup) shredded pepper jack cheese
2 1/2 cup (10 oz) shredded chicken
1 cup green salsa, plus more for serving
1/4 cup plus 2 tbsp chopped cilantro
1/4 tsp ground cumin
1 cup shredded iceburg lettuce
3 plum tomatoes, diced
1/4 cup sour cream, optional

Preheat oven to 400 degrees. Arrange tortillas on a rimmed baking sheet. Sprinkle cheese evenly over tortillas; bake until golden brown, 8-10 minutes.

Meanwhile, in a medium bowl, toss together chicken, salsa, 1/4 cup cilantro and cumin. Spoon mixture evenly over tortillas; bake until heated through, about 8 minutes.

Top with lettuce, tomato and sour cream. Sprinkle with remaining cilantro. Serve immediately, with additional green salsa.

Technorati Tags: BUDGET MEALS, fast and easy dinner ideas, fun family food, meals under 10$, salsa verde, tostadas

Making Homemade Hot Pockets – johanna
January 7th, 2009 | Filed under: BUDGET MEALS, RECIPES - Main Dish, RECIPES - Snacks

I tend to avoid anything prepacked because of all the unknown and extra ingredients. However, sometimes it is nice to have a snack or lunch that is quick and ready to go. This recipe was sent to me by my sister Allison. These little ham and cheese pies brought back memories of a family who lived down the street from the house I grew up in. I remember watching the mom roll the dough, add the ham and cheese on one side, fold the other side over and using a fork she pressed the edges closed to seal it. Those pies were so good we burnt our fingers trying to eat them straight out of the oven.

The day I made these I discovered I did not have any all-purpose flour on hand. Instead I used white wheat and instant yeast, which I mixed right into the flour. The dough was very wet and hard to work with so I let the dough rise for an hour. My sister later told me it was not necessary. But it was much easier to work with. She agreed that the dough was very sticky but a little flour sprinkled on the board was enough to allow her to cut the dough. I cut rectangles the size of a hot pocket then rolled the dough to double the size. The result is as my sister put it, “a crispy pocket on the outside and a “grilled cheese sandwich” on the inside. Makes 8 to 10 pockets.

Source: Ehow
2 pkg. yeast
1 cup warm water (110 degrees)
2 cup buttermilk
3/4 cup oil
1/4 cup sugar
6 cup flour
1 tsp baking powder
1 tbsp salt
3/4 tsp soda
slices of cheese
slices of ham

Mix yeast and warm water. Let sit for five minutes. If yeast does not bubble up throw it out and start over.
In a bowl combine the buttermilk, oil and sugar. Add yeast mixture.

In a large bowl sift together 2 cups flour, baking powder, salt and soda. Mix in remaining flour. Knead until smooth. Roll out a little thinner than biscuits. Cut with a large biscuit cutter. Add ham and cheese slices. Fold over and bake at 400 degrees until golden brown.

Freezing:
After the hot pockets have cooled, place in a freezer bag. To cook, remove from the freezer and place in the microwave for 1 minute at a time until heated through.

Technorati Tags: biscuit hot pockets, BUDGET MEALS, fun family food, how to make hot pockets, meals on the go, quick snacks

Hamburger Stroganoff – johanna
December 28th, 2008 | Filed under: BUDGET MEALS, RECIPES - Main Dish

This recipe comes from my Grandmother Lois Jepson.

1/2 c minced onion
1 clove garlic, minced
1/4 c butter
1 lb ground beef
2 tbsp flour
2 tsp salt
1/2Â tsp pepper
1 lb fresh mushrooms, sliced or 1 (8 oz) can sliced
1 can (10 1/2Â oz) cream of chicken soup, undiluted
1 c sour cream
Parsley

Saute onion and garlic in butter over moderate heat. Stir in meat and brown. Stir in flour, salt, pepper and mushrooms. Cook 5 min, stir in soup. Simmer uncovered 10 min. Stir in sour cream. Heat through. Serve over noodles, rice or baked potato.

Technorati Tags: BUDGET MEALS, fun family food, hamburger stroganoff, quick and easy meals

The Columbia Restaurant Black Bean Soup – johanna
December 27th, 2008 | Filed under: BUDGET MEALS, RECIPES - Soup / Salad

Growing up, the Columbia Restaurant in Ybor City was one of our favorite places to eat when visiting Tampa. The Cuban sandwiches were to die for and the black bean soup was just as amazing. I have since concocted my own version adapted from the back of a bag of black beans. It is tasty and most importantly Stephen and the kids love it. Still, it is not the Columbia. My mom is town for Christmas and black beans and rice were on the menu. On a whim we started searching the internet for a Columbia black bean soup imitation. I never thought the restaurant would post their most prize recipe on their site along with a few other favorites on their website. Lucy us.

This is a soup that is served over rice. With my own version I puree the soup slightly to get a thick consistency. That is not necessary with the Columbia’s version as the rice soaks up much of the liquid. I simmered the beans for about an hour before I added the other ingredients. Estimated time is probably 1 1/2 to 2 hours complete cooking time.

1 pound black beans
3 quarts water
1 ounce (2 tbsp) olive oil
1/2 ounce (1 tbsp) garlic
1 1/2 ounce (3 tbsp) chopped onion
1 ounce (2 tbsp) green pepper,
1/2 ounce (1 tbsp) salt
1/8 teaspoon cumin
1/4 teaspoon oregano
1/4 ounce (1 tbsp + 1/2 tsp) sugar
1/4 teaspoon pepper

Soak beans in water overnight in a 4-quart pot.
Bring beans to a boil in the pot, using the same liquid that beans were soaked with and then simmer.
Heat oil and then brown garlic in a pan
Puree onion and peppers, then add puree mixture to oil and garlic in pan, sautÃ© for 4 minutes. Then add mixture to the beans simmering in the pot.
Add salt, cumin, oregano, sugar and pepper to the mixture in pot.
Stir, simmer until beans are tender. cuisine

Technorati Tags: black bean soup, Columbia Restaurant, cuban sandwich, fun family food, spanish cuisine

Stone Soup: The Basics of Making Soups – johanna
November 30th, 2008 | Filed under: BUDGET MEALS, RECIPES - Soup / Salad

My sister recently sent an email with a recipe she created using ingredients from her pantry. It just so happened “stone soup” was on our menu that night. So, it got me thinking about how easy it is to whip up a simple, good for you, quick pot of soup.

Mason and I read the book Stone Soup last week at school. The premise of the book is a weary traveler stopped at the home of an old woman asking her for food. She snobbishly turned him away telling him she did not have any food in the house or garden. Before she could close the door he asked her for a stone from her yard. Confused she questioned him why would he want a stone. He told her to make stone soup. Intrigued the old woman obliged him with a pot and as the story goes on she offered him the vegetables needed to make the soup fit for a king. Like the stone soup in the story every soup starts with a base of water with vegetables or meat for flavoring.

Stock can be made up of chicken, vegetable or beef broths. It can be creamy, with flour or cream. A tomato base comprised of bits of tomato or tomato puree. Soups may also be thick or thin. The flavoring comes from a variety of herbs, seasonings, vegetables and fats from meat or butter.

* A general guideline when using fresh herbs in a recipe is to use 3 times as much as you would use of a dried herb. 1/4 teaspoon of a dried herb for a recipe that serves 4.

Allison’s Pantry Taco Style Soup:
Canned Goods- kidney beans, corn, carrots, french cut green beans, tomato sauce and diced tomatoes.
Add to browned meat with garlic and onions. Add taco seasoning and top with sour cream and cheese.

This is my clean out the refrigerator and pantry version of Minestrone Soup:
1 tbsp oil
1/2 cup bell pepper
1 cup Brussels sprouts, halved
1 carrot, sliced
2 celery stalks, chopped
2 oz Italian sausage or panchetta
1 cup onions
4 cloves garlic
1/2 cup fresh parsley
1 tbsp fresh basil
salt and pepper to taste
5 cups broth, beef or chicken
2 cans diced tomatoes, puree one or both cans
1 can garbanzo beans

Heat oil in a pot; add peppers, brussels sprouts, celery and carrots. Let brown slightly then remove. Add sausage onions and garlic. Cook until sausage is no longer pink. Add the parsley and basil. Toss.
Add broth, salt, pepper and tomatoes. Simmer 30-45 minutes until vegetables are tender. Add the garbanzo beans. Simmer 5 minutes. To serve, top with Parmesan cheese.

Technorati Tags: BUDGET MEALS, eating on a budget, Minestroni, taco soup

Fall Pork Chop Vegetable Stew with Left Over Fiesta Rice – johanna
November 22nd, 2008 | Filed under: BUDGET MEALS, RECIPES - Soup / Salad

Last night’s menu consisted of fiesta rice and fajitas. The rice I learned to make from a girl I met in Texas. I added the cumin. I did not know what exactly I was going to make for dinner tonight but I had a hankering for pork chops and tomatoes. For the rice I only used the juice from a can of diced tomatoes. So this dish was a great way to use the left over tomatoes and rice.

Fiesta Rice:
1 tbsp oil
1/2 cup onion, chopped really small but not minced
2 cloves garlic
1 cup rice
1/2 tsp cumin
salt and pepper
2 cups broth, beef or chicken
1/2 cup diced tomatos or juice from the tomatoes

Heat the oil in a small pot. Add the onions and garlic; cook over medium low heat until translucent. Add the rice; cook until rice becomes lightly browned and puffier, about 5 mins. Add the tomato juice and broth. Season with salt and pepper and cumin. Bring to a boil. Turn the heat down to low and simmer until rice is tender, about 30 minutes.

Pork Chop Vegetable Stew:
2 pork chops, cut into bite sized pieces
salt and pepper
1/2 flour
1 cup onion, chopped
2 celery stalks, chopped
1 large sweet potato, chopped into bite sized pieces
1 (14.5 oz) can diced tomatoes
1 cup broth, beef or chicken
2 cloves garlic, minced
Salt and Pepper

Toss the pork in the flour to coat. Heat 1 tbsp oil in a pan. Add meat in batches only browning the outside to seal the flour. Remove from pan. Add the potatoes and brown slightly. Add the celery, onions, garlic, broth, tomatoes and meat. Season with salt and pepper. Cover and simmer until the potatoes are tender and the meat is cooked through, about 40 minutes.
To serve, spoon some rice into a bowl and top with the stew.

Technorati Tags: BUDGET MEALS, fall soups, fun family food, pork chops, pork chops and tomatoes, soups, stew, two meals from one recipes, winter stews

http://www.dazzledish.com/blog/category/budget-meals/page/6/

My Grandmother’s Porcupines - Rice Meatballs – johanna
November 21st, 2008 | Filed under: BUDGET MEALS, RECIPES - Main Dish

This is my Grandmother’s recipe for Porcupines. Porcupines are basically meatballs with rice mixed in them. They make a delightful dish served with roasted veggies. I did have to make a few changes. Naturally I changed the shortening to canola oil and I subbed garlic powder in place of the garlic salt to cut down on the sodium. Salt can always be added later if needed.

1/2 lb ground beef
1/4 cup uncooked rice
1/2 cup milk or water
2 tbsp chopped onion
1/3 tsp garlic salt
1/2 tsp salt
dash of pepper
1/4 tsp celery salt
1 can (8 oz) tomato sauce
1/2 c water
1 1/2 tsp Worcestershire sauce
1 tbsp shortening

Mix beef, rice, milk, onion and seasonings. Form into four balls. Fry in melted shortening, turning to brown (not crusty). Add tomato sauce, water and Worcestershire. Mix, cover and simmer 45 min over low heat.

Technorati Tags: BUDGET MEALS, fun family food, great depression recipes, mealballs, porcupine meatballs, rice

Huevos Rancheros and Tortillas – johanna
November 20th, 2008 | Filed under: BUDGET MEALS, RECIPES - Main Dish

My interest in this recipe stems from a memory I have of a woman in Texas who taught me how to make tortillas. No matter how hard I tried my tortillas never came out as perfect as hers did. Of course she made them all by hand including measuring the ingredients. So a handful of baking powder to her was not the same as my handful. She also taught me how to make a dish called â€œthe poor man s breakfast . It consisted of tortillas torn into bite sized pieces, scrambled eggs, cheese and salsa. Juanita s salsa was so hot, when she was a girl her father would tell her Juanita, your salsa is so hot it would make the devil fart. I always got a laugh out of that.

I think the egg was an interesting addition. I have never understood using oil to heat the tortillas. It must be a Tex-Mex thing because I do not recall any of my Hispanic friends heating their tortillas in oil. Usually they placed them in the oven, on a gas burner or cast iron pan to warm. So I omitted the oil part. I warmed the tortillas on low to medium heat until brown as the recipe states; turning the tortillas over while the whites were still clear; Because the bottom of the tortilla was already turning brown before the egg was set. After they were done the tortillas were very crispy, more like a tostada. The next one I made I added the cheese and egg immediately after I placed the tortilla in the pan. As with the first set I made, I flipped the tortilla over while the egg was still somewhat clear to avoid burning the bottom. The second was turned out softer. My daughter who loves tacos preferred the softer version while my son ate a crispier tortilla nacho style.

Tortillas
Shredded cheese
Eggs

Toppings:
Black Beans
Chopped tomatoes
Sour Cream
Avocados
Salsa
Onions
Jalapenos

Heat a corn tortilla in a non-stick pan with a little oil. When it’s brown, flip it over. Sprinkle some shredded cheese on the tortilla, then carefully crack an egg on top. When it’s about half-way set, flip it over (again, be careful). When the egg is cooked, flip it back over onto a plate. Decorate with black beans, chopped tomatoes, onions, jalapeÃ±os, salsa, avocado & sour cream.

Source: Smitten Kitchen

Variations:
You could always scramble the eggs first, throw everything on the tortilla and stick it under the broiler.

Technorati Tags: black beans, cheap recipes, eggs, fun family food, mexican recipes, quick recipes, tortillas

Asian Noodle Stir-Fry – johanna
November 16th, 2008 | Filed under: BUDGET MEALS, RECIPES - Main Dish

Asian noodle stir-fry is one of several inexpensive recipes I came up with using Top Ramen. It is definitely a recipe that can be played around with. Omit the Top Ramen for rice and chicken broth. The broth in the recipe is made with pasta water and the season packet. Sometimes I eat mine on a bed of steamed cabbage instead of noodles.

1 tbsp oil
2 cups chopped chicken or beef
two pkgs top ramen
1 cup broth,
1 small onion, sliced
1 cup broccoli chopped
1 carrot, chopped jullian
1 celery stick, chopped
1 clove garlic, chopped
1 tbsp cornstarch
2 tbsp soy sauce

Boil noodles. Use one cup of the pasta water and one season packet to make the broth.
Combine cornstarch and 3 tbsp broth.
Cook meat in oil and soy sauce. Remove. Saute veggies in butter. Add broth and cornstarch mixture. Add meat and noodles.

Technorati Tags: asian stir-fry, broccoli beef, BUDGET MEALS, fast easy recipes, fun family foods, recipes for kids, vegetable stir-fry

Green Beans with Pearl Onions and Garlic – johanna
November 12th, 2008 | Filed under: BUDGET MEALS, RECIPES - Sides

This recipe is adapted after a dish I had at a friendâ€™s house when I was living in Texas. I do not have exact measurements though, so I am guessing here.

1 tbsp Olive oil
2 cups Green beans
1/2 cup Pearl Onions or sliced red onion
2-3 cloves Garlic, chopped
Salt & Pepper, to taste
1/2 tsp Sugar

Heat the oil in a pan. Add the green beans, onions, garlic, salt, pepper and sugar. Saute until the beans and onions are tender or caramelized. Which ever is preferred.

Technorati Tags: easy recipes, green beans, holiday meals, italian greens beans, side dishes, thanksgiving dinner

Roasted Apple Pork Chops With A Balsalmic Vinegar Glaze – johanna
November 11th, 2008 | Filed under: BUDGET MEALS, RECIPES - Main Dish

I think I found this recipe in an Everyday Food issue. My first thought was “balsalmic vinegar and maple syrup? What an interesting combination.” It turned out to be amazing. Well maybe not amazing but pretty darn good. I use 2-4 cutlets and reduce the time.

I love the show Hells Kitchen. My friends look at me like I am crazy but they like “Dancing With the Stars”. I have picked up many helpful cooking tips from watching Hells Kitchen. The most important being, meat continues to cook as it rests. To avoid dry pork chops I watch them closely cooking them until they are just done. I take them out and cover them with tin foil for about 5 minutes.

1/4 c Balsalmic Vinegar
1 tbsp maple syrup

2 pork tenderloins (12 oz each)
2-3 apples, cut into wedges
1 large red onion, cut into wedges
1 tbsp olive oil
salt/pepper

Preheat oven to 450.
Glaze: In a sauce pan bring vinegar and syrup to a boil over high heat. Cook, stirring occasionally, until sauce is reduced to 1/4 cup. Remove from heat. Reserve 1 tbsp.

Place apples and onions on a baking sheet. Drizzle with oil, and toss to coat. Season with salt and pepper. Arrange in a single layer. Roast about 15 minutes, until golden. Remove from oven and toss.
Meanwhile, place pork chops in a baking dish lined with foil. Season with salt and pepper. Brush with glaze from sauce pan.

Return apples/onions to the oven on a rack in the bottom 1/3 of the oven. Place pork on a rack in the top 1/3 of oven. Roast 10 minutes. Remove pork and brush with remaining glaze. Roast until cooked through and apples are tender, about 10 minutes more. Serve with apples and onions.

Technorati Tags: apple pork chops, balsalmic maple glaze, fun family food, healthy recipes, pork tenderlion, RECIPES, simple dinner recipes

Spicy Artichoke Spaghetti and Lemon Artichoke Pasta – johanna
October 17th, 2008 | Filed under: BUDGET MEALS, RECIPES - Main Dish

I bought four pounds of tomatoes last weekend at the U-Pick farm and after debating whether I should make tomato sauce to can or use them up, the Artichoke Spaghetti won me over. The story behind this recipe is one of love, deceit and a drive to conquer what is within reach.

The recipe comes from a chef at the New York City Four Seasons restaurant. The first time I replicated the dish, the flavors and texture were comparable to the original tasting. However, subsequent attempts have lead to, too much heat or not enough. It is important to note that the tomatoes in this recipe must be fresh and preferably garden grown for the maximum flavor. Avoid canned tomatoes, as they produce a watery sauce. The skins can be left on the tomatoes, but make certain to de-seed them or the sauce will become to watery and bland (if cooking for kids this is a good thing). This recipe produces a thick chunky sauce with a nice heat.

Scroll down for a faster pantry friendly version without the heat.

Cooking Time: 2 hours
4 pounds fresh tomatoes, peeled, seeded and chopped
2 c onions, coarsely chopped
1/2 c extra virgin olive oil
1/2 c fresh parsley (or 1/2 c dry)
4 cloves garlic
1 small red chili pepper (or 1/2 tsp crushed red pepper)
1 tsp salt
1/2 tbsp fresh oregano
1 tsp black pepper
1/4 c fresh basil
2 (6-oz) jars marinated artichoke hearts
4 pounds pasta

Put chopped tomatoes in a large pot on medium heat. In a large skillet, heat oil; saute onions, garlic and spices, EXCEPT SALT. Add mixture to tomatoes. Add salt. Simmer 1 hour. Stir often.
Take the artichoke hearts out of the jars, put in a cup. Drain marinade into pot. Simmer 30 minutes.
Stir in artichokes. Simmer 20 minutes. Serve over pasta with fresh Parmesan cheese.

Lemon Artichoke Tomato Pasta: A less heated version
Serves 4

1 pound pasta
1 tbsp olive oil
2 cloves garlic, minced
1/2 cup white wine or chicken broth
1/4 cup lemon juice
2 cups tomatoes, diced or 1 (14 oz) can diced tomatoes
1/2 tsp to 1 tbsp Italian seasoning
1 (14 oz) can artichoke hearts, drained
salt and pepper, to taste
Pine Nuts, chopped
Parsley and Parmesan for garnish

Cook the pasta and drain. Heat the olive oil in a large saucepan over medium heat. Add garlic and cook for 30-40 seconds. Add wine or broth and cook for two minutes. Add lemon juice and cook another minute more. Add tomatoes, artichokes and salt and pepper. Cook five minutes. Spoon sauce over pasta. Toss with pine nuts and garnish with parsley and cheese.

Technorati Tags: artichoke spaghetti, Lemon Artichoke Pasta, quick and easy recipes, tomatoes

Chicken Broccoli Braid – johanna
October 16th, 2008 | Filed under: BUDGET MEALS, RECIPES - Main Dish

This recipe comes from a Pampered Chef cookbook. I love it, because it is so easy and versatile.

12 oz cooked chicken, chopped (2 cups/about 3 cooked boneless chicken breast halves)
1 cup broccoli, chopped
1/2 cup red bell pepper, chopped
1 garlic clove, minced
4 oz sharp cheddar cheese, shredded (1 cup)
1/2 cup mayonnaise or plain yogurt
1 tsp dill
1/4 tsp salt
2 pkg (8 oz each) refrigerated crescent rolls, keep cold until ready to use
1 egg white, lightly beaten
2 tbsp slivered almonds

Preheat oven to 375. In a medium mixing bowl, add the chicken, broccoli, red bell pepper, garlic, cheese, yogurt, dill and salt. Unroll crescent rolls, DO NOT SEPARATE. Arrange longest sides of dough across width of a 12X15 rectangle baking pan. Using a roller, roll dough to seal perforations. On longest sides of pan cut dough into strips 1 1/2 inches apart, 3 inches deep. Spread filling evenly over middle of dough. To braid, lift strip of dough across mixture to meet in center, twisting each strip one turn. Tuck ends under to seal at end of braid. Brush egg white over dough. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown. Yields 6 servings

Variations:
Try bread dough or pie crust in the place of the crescent rolls.
Replace or add fresh spinach.
I like to use this recipe to make stuffed pumpkins. Combine the filling as stated. Instead of rolling the dough out, divide into two triangles each. Use the roller to seal perforations and form a square. Place a small amount of filling in the middle of each square. Bring the dough up over the filling to make a pumpkin then twist to make a stem. Pinch any openings closed. Add orange food coloring to the egg whites and brush over pumpkins. Add green food coloring to a small amount of water and brush over stem. Bake 10-15 minutes.

Technorati Tags: chicken broccoli braid, crescent rolls, fun family, halloween dinner ideas, pampered chef, pumpkins, quick and easy meals

Fall Ham and Potato Soup – johanna
October 15th, 2008 | Filed under: BUDGET MEALS, RECIPES - Soup / Salad

This recipe I found on allrecipes.com called “Delicious Ham and Potato Soup.” It has a nice flavor and texture.

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk, as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot. Cook soup until heated through. Serve immediately.

Variations:
For a creamy soup cook the potatoes until they are soft. I like a smooth texture with chunks of potatoes. So I cook the potatoes until they are just tender. Then, after I add the milk I puree the soup slightly to make it thicker.
I also like to add 3-4 Kale leaves, torn and 1-2 greens onions, chopped.
Some other good choices may include 2-3 cloves of garlic or garlic powder, diced carrots and chopped cauliflower.

Technorati Tags: allrecipes.com, easy recipes, fall recipes, ham and potato soup, kids dinner ideas, Potato Soup, soups

Hearty Chili: Recipes for Fall – johanna
October 11th, 2008 | Filed under: BUDGET MEALS, RECIPES, RECIPES - Main Dish

From many failures, comes success. For a few years, I have used a chili recipe I found in a Cooking Light cookbook. My husband liked the recipe at first, but he had a few requests. He did not like the large pieces of tomato and wanted more kidney beans. So, I increased the beans from one can to three and decreased the diced tomatoes by one can and pureed them before adding them to the pot.

Then, one night I went to a friend s house for a girl s night out and she served chili. She found her recipe in a Betty Crocker cookbook. In addition to the Kidney beans called for in the recipe, she added a can of white beans and a can of black beans. The next time I made chili, I decided to try adding the extra beans plus some lentils. The response was this is great!

My problem is, I get bored of the same recipe after a while and while Stephen could go on eating the same chili year after year. I was determined to make it better. Tonight, Stephen wanted chili for dinner, but I was out of a few ingredients. I had to make my own Chili Powder and I only had enough Italian sausage for a dish I was making for company this weekend. I omitted the brown sugar, replaced the jalapeno with red pepper flakes and reduced the sausage to three links. The original recipe calls for 1 1/2 cups Merlot or other fruity red wine. I have always used apple juice that I make fresh with my juicer. This time, I decided to reduce the amount of apple juice and add a little chicken stock to give the chili a little more flavor.

3 to 6 oz hot or mild Italian sausage
1 pound ground turkey
1/4 cup olive oil
2 cups onion, chopped
6 garlic cloves, minced
1 cup green pepper, chopped. I like to add a bit of red and yellow too
2 Tbsp chili powder
1 Tbsp ground cumin
1 1/2 Tsp dried red pepper flakes or 1 jalapeno
1 teaspoon dried oregano
1 Tbsp salt
1/2 tsp black pepper
2 bay leaves
2 (28 oz) can diced tomatoes
2 Tbsp tomato paste
3/4 cup chicken stock
1/2 cup apple juice
1 (15 oz) can kidney beans, drained
1 (15 oz) can black beans, drained
1/2 cup lentils
Shredded cheddar cheese

Cook sausage and turkey until done. Remove from pan. In the same pan, saute onion, garlic and green pepper over medium high heat, until tender, about 5 minutes. Add the spices, stock, juice, tomatoes, paste, beans and lentils. Bring to a simmer then, reduce heat to low. Simmer, covered, for one hour. Uncover and simmer for an additional 30 minutes. To serve sprinkle with cheese. Serves 10.

Alternatives:
I was out of Chili Powder, so I made my own. This version really gave the chili the kick I was looking for. 1 teaspoon each paprika, cayenne pepper and oregano. 2 teaspoons each ground cumin and garlic powder.

I just have to mention a friend of mine recently won a chili cook off contest. She has never made chili before, but has a palette for flavor. She threw in a bunch of spices that sounded good to her and a bar of chocolate.

Technorati Tags: Autumn, Chili, fall, healthy, RECIPES

http://www.dazzledish.com/blog/category/budget-meals/page/7/

Chicken Tortilla Soup – johanna
October 8th, 2008 | Filed under: BUDGET MEALS, RECIPES - Soup / Salad

I love fall. The brisk autumn air pared with the smell of a warm fire calls for a cup of hot soup. I found this recipe on allrecipes.com. I added black beans and a little more cumin.

1/2 tsp olive oil
2 skinless, boneless chicken breasts
1 cup chopped onion
1 tsp ground cumin
1tsp minced garlic
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 can black beans
1/2 teaspoon chili powder
1 tablespoon lime juice
1 cup chunky salsa
corn tortilla chips
shredded Monterrey Jack cheese

In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.

To serve, break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese or shredded cheddar/jack blend.

Technorati Tags: allrecipes.com, chicken tortilla soup, fast easy meal ideas, healthy meals, RECIPES, soup, tortilla soup

Monterrey Chicken With Stuffing – johanna
October 7th, 2008 | Filed under: BUDGET MEALS, RECIPES - Main Dish

A friend of mine Jacey Hill, brought this dish by after I had my baby. It was so simple and satisfying I had to have the recipe.

1 (6 ounce) package chicken-flavor stuffing mix
1 1/2 cups hot water
1/4 cup butter, cut into pieces
4 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of mushroom soup
1/3 cup milk

In a large bowl, combine the seasoning packet from the stuffing mix with the hot water and butter. Let stand until butter melts. Stir in the stuffing crumbs, just to moisten, and let stand for 5 minutes.

Preheat oven to 375 degrees F (190 degrees C). Place the chicken down the center of a 8×12 inch baking dish. Mix together the soup and milk and pour mixture over the chicken. Spoon some of the stuffing over the chicken breasts, then spoon the rest along the sides of the chicken. Bake in the preheated oven for 35 minutes or until the chicken is fully cooked and the juices run clear.

Technorati Tags: chicken bake, easy casseroles, fast easy recipes, monterry chicken bake, recipes for kids

A Bowl of Chicken Noodle Soup – johanna
October 3rd, 2008 | Filed under: BUDGET MEALS, RECIPES - Soup / Salad

In college, I took an Aromatherapy class as part of my major. In class, we not only learned about the properties and effects of the oils, we also covered natural holistic healing. I was visiting my parents one day when my dad was sick. I thought I would try my hand at a cold remedy to help my dad feel better. The directions dictated that I place the vegetables in a juicer. I did not have a juicer on hand, so I decided the next best thing would be a blender. I processed the vegetables and poured the concoction into a pot to simmer. I did not think about straining the broth so instead ladled some into a bowl to serve my dad. He did not eat it. I did not blame him, it was pretty horrible. The shredded celery made the soup taste like straw. My second attempt at playing doctor was when my mom was sick and I convinced her to eat some toast that was covered with roasted garlic. She complained the next day that she stunk of garlic.

What I took away from those experiences was, when you are sick you just want comfort. You donâ€™t want the dreadful tasting cough syrup and certainly we can do without the ill concoctions. Growing up, when I was sick, my mom would make me chicken noodle soup and a grilled cheese sandwich. The combination is comforting to me even so today. Now, when my kids get sick, I do not terrorize them with garlic and onion brews. I make them homemade chicken noodle soup. Eating a bowl does not actually cure them, but it does help them feel better while the bug runs its course.

1 tbsp Olive Oil
1 cup Onions, chopped
4 cloves Garlic, chopped
1 tsp Parsley
1 tsp Oregano
1 bay leaf
1 tsp salt
1/8 tsp pepper
2 cups chicken, shredded or chopped
1 medium potato, chopped
1/4 cup peas
1carrot
2 celery stalks
4 cups broth or 4 cups water and 4 bullion cubes

Heat the oil in a pot. Add carrots, potatoes, celery, onions and garlic. Saute until onions are translucent. Add the broth and spices. Bring to a boil. Simmer until potatoes and carrots are tender. Add peas and chicken. Simmer until heated through.

Variations:
This recipe is my basic starter recipe. When I am feeling gourmet I like to change it up a bit with shallots, leeks and kale.
Add 1/2 cup of your favorite pasta.
During flu season I add more onions and garlic.

Technorati Tags: chicken and vegetables, chicken noodle soup, easy dinner ideas, easy meal ideas for kids, flu season, homeopathic medicine, soup

Chicken Pot Pie – johanna
October 2nd, 2008 | Filed under: BUDGET MEALS, RECIPES - Main Dish

I love chicken pot pie. For me, a well made chicken pot pie is the quintessential comfort food. I have experienced countless failures searching for that perfect recipe. I finally found one that fit the bill on allrecipes.com. I cheat and use store bought crust, because I have yet made a pie crust that is edible. I have made this dish using only a crust on top and it turned out fine.

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts

Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Technorati Tags: chicken pot pie, comfort foods, dinner ideas for kids, fast easy meals, fun family foods

Italian Sausage Soup – johanna
October 1st, 2008 | Filed under: BUDGET MEALS, RECIPES - Soup / Salad

This stew resembles Italian Wedding Soup. It is so simple and so delicious. I do not know where it originated, as it was passed around from friend to friend.

3 cans beef broth
1 (14.5 oz) can diced tomatoes with herbs, puree slightly
1 1/2 tsp Italian seasoning
1 pound Italian sausage
1 cup onions, chopped
3 cloves garlic, minced
2 stalks celery
1 can kidney beans
1- 1 1/2 cups mini pasta shells (or your favorite pasta)

Brown Sausage in a tablespoon olive oil. Remove and set aside. Add garlic to the pan. Cook for 1 min. Add onions and celery. Saute until tender. Add tomatoes, broth, seasoning and salt and pepper to taste. Simmer 20 minutes. Add pasta, beans and sausage. Simmer until pasta is cooked.

Technorati Tags: fast easy meal ideas, healthy choices, healthy menu ideas, italian sausage soup, italian wedding soup, RECIPES, soups, winter soups

Pancakes and Waffles – johanna
September 30th, 2008 | Filed under: BUDGET MEALS, RECIPES - Breakfast

A friend of mine and her family has a special weekly tradition. Every Monday night, everyone (friends and family) go to the Grandparents house for crapes and stories.

Set up a pancake, waffle or crepe bar with your familyâ€™s favorite fruits and nuts. You could give each member a small bowl with pancake batter and let them choose what to mix in the batter. Or, after you have poured the batter on the skillet, let them sprinkle their favorite toppings. Banana and nuts, blueberries, strawberries, chocolate chips or try a sprinkle of cheese and bacon.

PANCAKES:
2 tbsp butter
1 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
2 tbsp sugar
2 egg
1 cup milk

Melt the butter in a small pan on low heat. In a bowl, using a wire whisk or sifter, sift in the flour, powder, salt and sugar. Add the eggs and half of the milk. Mix until it gets pasty. Add the rest of the milk and the butter. Beating until creamy.

Variations:
Serve with syrup, yogurt and fruit, pumpkin butter and cream cheese, jam, fruit or nuts.
Substitute all or part of the flour with white wheat flour.
For a real treat add a teaspoon of juice from an orange.

WAFFLES
2 c flour
1 1/2 c buttermilk
2 eggs, separated
2 tbsp sugar
3 tsp baking powder
1/2 tsp salt
6 tbsp butter, melted

Sift flour, sugar, salt and powder. In another bowl beat egg yolks and milk. Slowly add flour. Beat until smooth. Mix in melted butter. Beat egg whites until stiff. Fold into batter. Cook.

Variations:
Serve with syrup, yogurt and fruit, cream cheese, jam and fruit
Make an egg sandwich
Substitute all or part of the flour with white wheat flour.

Technorati Tags: breakfast bar, family fun, food, fun family activities, pancake breakfast, pancakes, RECIPES, waffles

Simply Italian Roasted Vegetables – johanna
September 29th, 2008 | Filed under: BUDGET MEALS, RECIPES - Sides

This is one of my favorite ways to prepare vegetables. I love simple recipes made with only a few ingredients. I used to make this with top Ramen all the time when I was in college. Today, I serve the vegetables with rice, pasta, tortillas or just meat like salmon. Leftovers make a great omelet.

Variety of bell peppers (orange, yellow, red)
Red Onion, Sliced
Asparagus
Salt
Pinch black pepper
1 tablespoon Olive Oil

Warm oil in a pan. Add your choice of vegetables. Season to taste with salt, pepper and garlic. Saute over medium to medium-high heat until slightly tender but still crunchy. I like mine burned a little bit.

Variations:
This can also be baked in the oven. Roast at 350 degrees. Toss vegetables with oil and seasonings. Spread out on a baking sheet and back until slightly tender but still crunchy and a little blackened on the edges.
To add some heat throw in a dash of red pepper flakes.
Add a few cherry tomatoes.

Technorati Tags: RECIPES, roasted vegetables, side dishes

Egg in the Middle Toast – johanna
September 27th, 2008 | Filed under: BUDGET MEALS, RECIPES - Breakfast

The first time I made this was on Valentineâ€™s Day. I used a heart cookie cutter to cut out the center. My kids love it.

Bread
Cookie cutter in desired shape
Eggs
Butter

Butter a piece of bread. Use the cookie cutter to cut out the center of the piece of bread. Place bread on a grilling pan or skillet. Crack an egg and pour into center of bread. Cook until set then flip over.Â I also cook the piece I cut out and give it to the kids with some jam on it.

Variations:
Place a slice of cheese on top before serving.

Technorati Tags: egg in the middle toast, fast easy recipes, kids meal ideas, RECIPES, RECIPES - Breakfast, sunny side toast

Chicken Caesar Salad – johanna
September 27th, 2008 | Filed under: BUDGET MEALS, RECIPES - Soup / Salad

Ok, this is not really a meal I cook from scratch, but it is fast and it is our favorite meal. Whenever my husband and I celebrate our Anniversary or Valentines Day or just get a night out together, this is what we want to have. Paired with some apple cider and voila, you have an elegant tasty dinner.

Caesar dressing mix (use white wine vinegar) or ready made salad dressing
Iceberg or Romaine lettuce
Grilled Chicken Breasts, chopped
Parmesan Cheese, freshly grated
Croutons (recipe follows)

Croutons:
Day old bread (1 slice per person)
Garlic powder
Italian seasoning
Olive oil.

Cut bread into 1-2 inch pieces. Toss with olive oil. Sprinkle with garlic powder and herbs. Bake 350 until browned. About 10 minutes. Let cool. Croutons will harden as they cool so do not over cook.

Variations:
1 rotisserie chicken
1 bag Caesar salad kit

Technorati Tags: chicken caesar salad, fast easy meals, healthy meal ideas, salads

Chicken with Rice and Peas – johanna
September 21st, 2008 | Filed under: BUDGET MEALS, RECIPES - Main Dish

Last year, I went in search of kid friendly meals. I questioned my friends to find out what they were serving their little ones. This is a favorite of my friend Brooke Ward.

1 cup Rice
2 cups water, plus two bullion cubes or use chicken broth in the place of water and bullion
Chicken Breast cooked to your liking
1/2 cup Peas
Salt and pepper

Add rice, water and bullion cubes. Bring to a boil. Add the peas. Cover and reduce heat to a simmer. Serve with chicken.

Technorati Tags: casseroles, Chicken rice and peas, easy fast meal ideas, easy recipes, RECIPES, recipes for kids, simple meals

http://www.dazzledish.com/blog/category/budget-meals/page/8/

Simply Pasta – johanna
September 15th, 2008 | Filed under: BUDGET MEALS, RECIPES - Main Dish

One of my all time favorite comfort foods is simply pasta with a little pad of butter. It is so satisfying.

1/2 bag egg noodles or 1/2 box spaghetti noodles, cooked
4 tbsp butter
1 clove garlic, minced or 1/2 tsp garlic powder
Salt and Pepper, to taste
1/2 c peas
3 tbsp Parmesan cheese

Melt butter in a sauce pan. Add peas, garlic, salt and pepper. Cook until heated through. Stir in the noodles and cheese.

Alternatives:
Substitute asparagus or green beans.
Replace the butter with a tbsp olive oil.
Omit the noodles and cheese.

Technorati Tags: comfort foods, meals ideas for kids, noodles, pasta, quick easy meal ideas, RECIPES

Omelet Bar – johanna
August 25th, 2008 | Filed under: BUDGET MEALS, CREATING MEMORIES, RECIPES - Breakfast, RECIPES - Main Dish

While I was vacationing this summer in Florida, most mornings we had an Omelet for breakfast. I have made two omelets in my life time. I tried making an omelet in my stainless steel skillet once, but it turned into scrambled eggs. The first time I successfully made an omelet, was when I received a set of non-stick pans. The second time was while I was in Florida visiting my family at the request of my sister. We typically eat breakfast for dinner on Sunday. This past Sunday, I decided to have an omelet bar. The kids were a little hesitant at first. They are two and four. But after a little coercing, they gobbled it up.

Tools:
A small non-stick skillet
A spatula
A ladle
1 tsp or more butter per omelet
Vegetables, diced (green peppers, green onions, garlic, red onions, jalapeos. mushrooms, asparagus, spinach, potatoes, tomatoes, herbs)
Cooked meats, diced (bacon, sausage, ham)
eggs about two to three egg whites or 1 egg plus two egg whites per person

Place the meats and vegetables in different bowls. Heat the skillet on medium heat. In a bowl, whisk the eggs until completely combined. Melt some butter in the skillet. Add the desired herbs, vegetables and/or meats. Cook for a few minutes to soften. Pour 1 ladle of egg mixture in the pan. As the egg cooks, lift the sides up while tilting the pan to allow the mixture to accumulate underneath. Once the egg starts to set and thicken, flip the omelet over. Sprinkle with cheese. Cook for a couple of minutes until set. Flip one side over and remove from heat.

Technorati Tags: family fun, how to cook an omelet, how to make an omelet, kids meals, omelet, RECIPES, RECIPES - Breakfast

Sausage Bread – johanna
August 17th, 2008 | Filed under: BUDGET MEALS, RECIPES - Appetizer, RECIPES - Breads, RECIPES - Breakfast, RECIPES - Snacks

This recipes comes from an issue of the Southern Living magazine. It is one of my family’s favorite to go breakfast meals. These can be made up in advance and frozen.

1 (1 lb) package ground pork sausage, hot or mild
1 (11-oz) can refrigerated French bread dough
1 1/2 cups shredded pizza cheese blend

Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.
Unroll dough into a rectangle shape on a lightly greased baking sheet; sprinkle evenly with sausage and cheese. Beginning with one long side, roll up, jelly-roll fashion. Turn, seam side down, on baking sheet, and pinch end to secure filling inside. Cut 3 (1/4-inch deep) slits across top of dough with a sharp knife.
Bake at 350 for 30 minutes or until browned. Remove from oven; let stand 10 minutes before slicing.

Alternatives:
You can buy the dough or make the dough. I have even used homemade pizza dough and it turned out fine.
I have also substituted shredded mozzarella with a cheddar and Monterey Jack cheese blend instead of the pizza cheese.
I gave this recipe to a friend of mine who tried adding scrambled eggs. She said it worked great and held well in the freezer.

Technorati Tags: breakfast on the go, easy meals, freezer meal, meals for kids, RECIPES, sausage bread, school meals

Baked Summer Veggies – johanna
June 29th, 2008 | Filed under: BUDGET MEALS, RECIPES - Sides

This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, a soup with pork and hominy.

Zucchini, sliced
Yellow squash, sliced
1 small can of corn, do not drain
Salt and pepper, to taste
Mozzarella cheese, shredded

Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

Alternatives: From time to time I add something new.
1 small onion, sliced (optional)
Mushrooms (optional)
1-2 cloves garlic, minced (optional)
Green and red pepper, sliced (optional)

Technorati Tags: baked squash, Baked summer vegetables, corn, mozzarella, RECIPES, Squash, vegetables, zucchini

Navajo Tacos – johanna
June 8th, 2008 | Filed under: BUDGET MEALS, RECIPES - Main Dish

This is a recipe inspired by my friend Jean S. The first time I had one was at her house. She is an amazing cook. I loved going over to her house for dinner because she always made something amazing. Her secret she said was cooking magazines. Essentially the Navajo taco is just that, a taco. The toppings are virtually endless. In fact the night I had this at Jean s house we had grilled shrimp. You can also serve the fry bread for dessert with some honey butter.

Fry Bread:
2 c flour
1/2 tsp salt
1/2 c dry milk powder
1 tbsp baking powder
1-1/2 tbsp shortening
2/3 to 3/4 c warm water
Vegetable oil for frying

In a medium bowl mix dry ingredients; cut in shortening. Gradually add the water, mixing until dough comes together to form a ball. Be careful not to knead or mix the dough too much or the bread will be crispy or tough. Divide into 10 balls. Cover; let rest for 15 minutes. Roll each ball into a 6-inch circle. Make a small hole in the center of each disc. This will allow it to cook evenly. Pour the oil into a pan. There should be about 1-2 inches of oil. Heat to 375. Slide each disc into oil; fry for about 2-3 minutes on each side or until puffed and golden. Drain.

Toppings:
Chopped onions
Chopped tomatoes
Shredded lettuce
Shredded cheese
Cooked hamburger
Refried Beans
Chili
Cooked shrimp
Salsa
Sour cream
Guacamole

To serve top the flat bread with your choice of meat then add the vegetables. Enjoy!

Technorati Tags: dutch babies, navajo tacos

German Pancakes – johanna
June 8th, 2008 | Filed under: BUDGET MEALS, RECIPES - Breakfast, RECIPES - Main Dish

The German Pancake, or Dutch Baby as some call it, is thought to have been created by the German-American Immigrants living in Dutch Pennsylvania, thus the name Dutch baby. With its ever growing popularity, has come a multitude of variations. Personally, I am a traditionalist and prefer the simple taste of the version made by a friend of mine back when I was in college. She had two specialties. German Pancakes and the other was her version of the Monster Cookie.

That is not to say I have not tried a few experiments of my own. Once when I was making German pancakes, I was reminded of a time when I was in Texas. One morning for breakfast, a family I was visiting made scrambled eggs with cheese and crumbled bacon mixed together. It sounded delish, so I added some cheese, chopped green onions, crumbled bacon and some salt and pepper to the batter. Another time, I had a craving for bread pudding and decided to try sliced apples with vanilla and cinnamon.

Traditionally, a cast iron skillet was used to bake the pancake in, but you can use any shallow baking dish, pie plate or oven safe skillet. The recipe says to place the pan in the oven to melt the butter. However, if you are using a glass dish, you do not want to add cold batter to hot glass. Instead, melt the butter in the microwave and pour into the dish before you add the batter.

Ingredients:
6 eggs
1 c flour
1 c milk
1/2 tsp salt
3 tbsp butter, plus extra

Preheat oven to 425. Place the 3 tablespoons of butter in a cast iron skillet or baking dish. Put the dish in the oven for a few minutes to melt the butter. Meanwhile, blend the eggs, flour, milk and salt in a blender until smooth. Pour batter into the dish and bake for 20-25 minutes.

There are a variety of ways to serve German Pancakes. You can eat it plain, with syrup or yogurt and/or fruit. Or, as soon as the dish comes out of the oven, spread some butter on it and then sprinkle some lemon juice and powdered sugar. Then, top with syrup or yogurt and fruit, or eat it as is.

Variations:
Substitute the all-purpose flour with bread flour for a better rise.
Add 1/4 tsp vanilla and 1/4 tsp ground cinnamon to the batter.
Add chopped green onions, bacon or sausage and cheese. Season with salt and pepper.
Add sliced apples. Peel and core 1-2 baking apples. Place on the bottom of the dish. Add vanilla and cinnamon.

Technorati Tags: dutch babies, german panckes

Homemade Buttermilk Syrup – johanna
June 8th, 2008 | Filed under: BUDGET MEALS, RECIPES - Breakfast

I found this recipe on allrecipes.com. I was making pancakes one morning when I realized that I did not have any syrup. It is very rich with a slight caramel flavor. But so yummy on pancakes and waffles. If you do not have buttermilk on hand mix 2 1/4 teaspoons of vinegar with 3/4 cups of milk.

1 1/2 cups sugar
3/4 cups buttermilk
1/2 cups butter
2 tbsp corn syrup
1 tsp baking soda
2 tsp vanilla

In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla.

Technorati Tags: homemade syrup, pancake syrup, recipe, RECIPES - Breakfast, syrup

SEASONED GRILLED FRIES – johanna
May 25th, 2008 | Filed under: BUDGET MEALS, RECIPES - Sides

4 baking potatoes (6 oz each) cut lengthwise
1 tsp salt
1/4 c olive oil
1/2 tsp pepper
2 tsp paprika
1/2 tsp chili powder

Prepare oven or grill.
In a large bowl combine oil, paprika, salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

Technorati Tags: homemade fries, potato fries

Easy Crock Pot Chicken – johanna
May 12th, 2008 | Filed under: BUDGET MEALS, RECIPES - Main Dish

This recipe was THE popular weekly dinner menu item with my circle of friends. No one knew exactly where it came from, though. One person thought it was this person’s, and that person thought it was someone else, and that person thought it was….. well you get the picture. I followed all the someone’s back to my friend Cathy Carter. She got the recipe from her Grandmother. Then one day when I was looking through a cookbook of crock pot recipes, low and behold there it was, but with a slight variation. Once you try it you’ll know why it is a favorite.

1 packet Italian salad dressing mix
1 (8 oz) package cream cheese
1 can cream of chicken soup (cream of celery or mushroom can be substituted)
6 chicken breasts

Place all the ingredients in the crock pot. Cook on low for 4-6 hours. Serve over rice or noodles.

Now for the variations: For the fat free version, in place of the cream cheese and cream of soup use a cup of water. For the less fat version, omit the cream cheese. I have also made this dish on the stove top.

Technorati Tags: chicken, crock pot, easy recipes

Making Homemade Pizza Dough and Sauce – johanna
May 4th, 2008 | Filed under: BUDGET MEALS, RECIPES - Breads, RECIPES - Main Dish

Many people love pizza. It is easy and versatile. In addition to being yummy, pizzas are fun to make, which makes it a great activity for the family. Have a house full of the neighbor kids? No problem. Let them make their own personal pizza.

Some prefer the store bought pizza crust, which is a little pricey, but it is a no fail way to go. While others may reach for the refrigerated pizza dough, I enjoy making my own.

The next step is the pizza sauce. Before you reach for the stuff in the jar, try making your own. It is easier than you think. It just takes a little preparation. The great thing about sauce is you can make it the day before, because like wine, it tastes better with age. Personally, fresh is best. But if you do not have time to peel and cut tomatoes, or have an herb garden, cans work.

DOUGH:
2 1/4 tsp Active Dry Yeast
Pinch of Sugar
1 1/4 c lukewarm water (110-115 degrees),
3 1/2 c all purpose flour
1 tsp salt
1/4 c olive oil, plus more

If using Active Dry yeast sprinkle the yeast and sugar into 1/4 c warm (110 degree) water. Stir until completely dissolved. Set in warm, draft free place for 3-5 minutes or until yeast bubbles and doubles in volume. (If mixture does not bubble up after five minutes, throw out and start over) If using instant yeast, mix the yeast with the flour and salt in step two.

In a mixer bowl with the hook attachment, add flour and salt. Make a well, add yeast mixture, 1 c of warm water and 1/4 c olive oil. Mix at medium speed until almost combined. Knead high speed for 6-8 minutes. Dust with flour, put in a clean dry bowl. Cover and let rise until doubled. (By hand knead for 10-15 minutes until smooth.)

Preheat oven to 500. Place rack on lowest shelf of oven. Punch dough. Break dough into fourths to make four small to medium sized pizzas. Brush pizza stone or baking sheet with a little olive oil. Form the pizza dough by laying the dough on the pizza stone, then pat and pull the dough until it is the size you want. *Rolling the dough forces the air bubbles out which produces and thinner flat crust. For a thick crust make a little rim. Poke the center of the pizza with your fingers to make small indentations. Once the toppings are on and the pizza is ready to be baked, place pizza on the bottom rack. Bake 10-15 minutes until crust is browned.

Variations:
Use tortillas in the place of pizza dough. Place a tortilla on foil or a baking sheet. Brush with oil. Top with desired toppings. Bake 350 for 6-10 minutes. The cheese should be slightly browned and the tortilla a golden brown. So fast and easy they would make a great lunch.

PIZZA SAUCE:
Pick your sauce base- (about 3-4 cups or 4 pounds) fresh (peeled and seeded) or canned diced tomatoes or tomato sauce plus 1 can puree or tomato paste.
1 cup onion, chopped
3-4 cloves of garlic, minced
1 1/2 tsp salt
1/4 tsp pepper
Oregano 1-2 teaspoons, dried
Rosemary 1/2 teaspoon, dried
Thyme 1/2 teaspoon, dried

Saut onions and garlic in a little olive oil, until onions begin to be transparent. Season with herbs and pepper. Add tomato base and sprinkle with salt. Bring everything to a boil, then let simmer for about 20 minutes.

Variations:
Replace the oregano, thyme and rosemary with 1 tbsp Italian seasoning.
Puree veggies such as zucchini, cauliflower or a carrot to add to the sauce.
If using diced tomatoes, process in a food processor until desired consistency.

Technorati Tags: fast easy lunch ideas, Pizza, pizza dough, pizza sauce, tomato sauce, tortilla pizza

HYDROGEN SULFIDE GAS, HUMAN, EQUINE - FRANCE: (BRITTANY)
********************************************************
A ProMED-mail post
http://www.promedmail.org
ProMED-mail is a program of the
International Society for Infectious Diseases
http://www.isid.org

Date: Mon 10 Aug 2009
Source: Compare Car Rentals UK [edited]
http://www.comparecarrentals.co.uk/news/56627639.html

British holidaymakers warned of toxic seaweed in northern France

As of right now, many British holidaymakers are being told to stay away
from beaches located in northern France. These warnings have been issued
due to toxic fumes that are being given off by rotting seaweed. This
problem has now led to one area of the beach at Saint Michel en Greve in
Brittany to be shut down. The beach was shut after a horse rider lost
consciousness and his horse died after being exposed to the fumes.

A member of the French Institute of Sea Research and Exploitation, Gilles
Youenou, said that they advise people to avoid these beaches. The seaweed
is giving off hydrogen sulphide fumes. This can be the result of a problem
with agriculture. He noted that nitrates have gotten into the water and
polluted it.

Gilles Youenou went on to say that normally a crust forms over stacks of
rotting seaweed. When the crust is broken, fumes are released. These fumes
can be particularly lethal to dogs, as well as other animals. This helps to
explain why the horse was killed.

A spokesman for the French environmental group Eau et Rivieres said that
toxic seaweed has been found on the beaches of Brittany for quite some
time. Now the problem seems to be spreading. He noted that there are
already almost 5 beaches that are unusable, and the problem is just getting
worse.

Eau et Rivieres says that almost 70 000 cubic metres of seaweed has to be
cleared off from 70 beaches every summer in Brittany. The Lannion hospital
in Brittany has said that the hydrogen sulphide is as dangerous as cyanide.
The hospital has already treated many cases of poisoning caused by the
seaweed among local residents. These included one council worker who was
paid to clear beaches of algae. The woman was found in a coma.

[byline: Stuart Parker]

—
communicated by:
ProMED-mail rapporteur Susan Baekeland

[The nitrates in the water may have allowed extra growth of the seaweed,
assuming it responds to fertilizer, but any heap of rotting vegetation
could give off hydrogen sulfide gas. There is no connection to the nitrates
in the water as implied in the article.

Hydrogen sulfide is a gas that is flammable, colorless, and heavier than
air, most often associated with its trademark odor of rotten eggs.
Unfortunately the olfactory senses rapidly accommodate to the odor and the
smell is no longer recognized. The sense of smell is not always reliable or
dependable.

Exposures to very high concentrations are most often fatal in a matter of
minutes. Exposure to lower concentrations may cause clinical signs such as
nausea, belching and coughing, and eye irritation.

Hydrogen sulfide is found naturally in rotten eggs, decomposing carcasses,
volcanic eruptions, and many bacterial systems. It is used in various
chemical reactions and for purposes such as metallurgy.

Those doing the clean up should have the proper personal protective
equipment to protect the eyes and the respiratory system. - Mod.TG

An administrative map of France is available at
http://www.lib.utexas.edu/maps/europe/france_admin91.jpg

Saint Michel en
Greve in the Cotes-d’Armor (formerly Cotes-du-Nord) department of Brittany
(Bretagne), in north western France, can be located via the
HealthMap/ProMED-mail interactive map at http://healthmap.org/r/00G3
Sr.Tech.Ed.MJ]

.................tg/mj/sh

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