The FReeper Canteen Presents:Gourmet Cookin’ on A Shoestring!

Serving the best troops & veterans on the planet! | Canteen Crew

[MS.BEHAVIN]

The FReeper Canteen Presents:


Gourmet Cookin’ on A Shoestring!

(and helpful dollar stretching tips!)

Good evening, everyone!

Tonight we’re going to share budget friendly wonderful recipes and dollar stretching tips!

I’ll start off with a few, and hope you guys will chime in!

Chicken is versatile, and good for you! It adapts well to so many dishes!

Here’s a favorite of mine:


Chicken Tacos

Ingredients

6 Skinless, Boneless Whole Chicken Breasts, halved
4 cups Fat-Free Low-Sodium canned Chicken Broth
1 whole Jalapeño Chile Pepper
2 large Garlic Cloves, crushed
1/2 teaspoon Crushed Dried Oregano Leaves
1/4 cup Medium or Hot Taco Sauce
2 tablespoons Fresh Lime Juice
24 Taco Shells or Small Tortillas

Condiments:

1 small Iceberg Lettuce, finely shredded
4-5 small Plum Tomatoes, diced
2 cups Fat-Free Sour Cream
1 cup Fresh Cilantro, finely chopped

Preparation:

1. Trim fat from chicken breasts.

2. Rinse chicken breasts thoroughly and pat dry.

3. In large, deep pan or cast iron skillet, bring chicken stock, chili pepper, garlic, and oregano to boil.

4. Reduce heat to low and add chicken. Simmer, uncovered until chicken is opaque, approximately 10 minutes.

5. Remove from heat, and cool 15 minutes.

6. Shred chicken.

7. Mix taco sauce and lime juice together in small bowl.

8. Pour taco sauce mixture over chicken and toss.

9. Place chicken on serving platter. Cover with foil to keep warm.

10. Warm taco shells or tortillas. Place in serving bowl. Cover with kitchen towel to keep warm.

11. Make individual tacos or serve buffet style with condiments and side dishes.

Variations and Recipe Ideas:

Serve with condiments, refried beans and a nice Mexican style rice dish.

From Taco Recipes.net

*Note*
Save the broth from the chicken for a soup base, or freeze in ice cube trays for recipes that call for small amounts of chicken broth!~

Go meatless a few nights a week! Serve this wonderful casserole with a nice salad, some good bread, and you’re good!

Broccoli Cheese Puff

Ingredients

* 5 tablespoon(s) butter or margarine

* 6 tablespoon(s) all-purpose flour
* 1/2 teaspoon(s) salt
* 1/8 teaspoon(s) ground red pepper (cayenne)
* 2 1/4 cup(s) whole milk
* 8 ounce(s) (2 cups) shredded sharp Cheddar cheese
* 2 box(es) (10 ounces each) frozen chopped broccoli, thawed and squeezed dry
* 7 large eggs, separated
* 1 1/2 cup(s) coarse soft fresh bread crumbs, from 3 slices firm white bread

Directions

1. In 4-quart saucepan, melt 4 tablespoons butter over medium-low heat. Stir in flour, salt, and ground red pepper until blended; cook 1 minute, stirring. Gradually stir in milk; cook until mixture boils and thickens, stirring frequently. Stir in Cheddar; cook just until melted. Remove from heat. Stir in broccoli.

2. In small bowl, with fork, lightly beat egg yolks. Stir in about 1/2 cup cheese sauce. Gradually pour egg-yolk mixture into cheese sauce, stirring rapidly to prevent curdling. Cool slightly.

3. Meanwhile, preheat oven to 325º F. Grease shallow 3 1/2-quart ceramic casserole or 13” by 9” glass baking dish. In microwave-safe small bowl, heat remaining 1 tablespoon butter in microwave oven on High 15 to 20 seconds or until melted, swirling bowl once. Add bread crumbs; stir until well combined.

4. In large bowl, with mixer at high speed, beat egg whites until stiff peaks form when beaters are lifted. With rubber spatula, gently fold one third of whites into cheese mixture. Fold cheese mixture gently back into remaining whites.

5. Pour mixture into prepared casserole. Sprinkle crumb mixture on top. Bake 40 minutes or until top is browned and knife inserted in center comes out clean. Serve immediately.

Fastest Peanut Butter Cookie Recipe On The Planet!

Simple Peanut Butter Cookies

Ingredients

Makes 10

* 1 cup granulated sugar
* 1 cup peanut butter (crunchy or smooth, all natural)
* 1 egg

1. Preheat the oven to 350 F

2. Combine all the ingredients in a bowl

3. On a lightly greased cookie sheet, drop tablespoons of dough and press it down in a criss-cross pattern with a fork

4. Bake 10 minutes

5. Let it cool on the cookie sheet until they have firmed up a little, and then transfer to a rack to cool completely. Or, there’s always the option of eating it warm with a cold glass of milk!

Fun to make, and the little ones can help!

from itsthefood.wordpress.com

Here’s a few money saving kitchen tips:

When there’s a little bit of mustard left in the bottom of a jar, don’t throw it out. Instead, toss in a few ingredients and make a tangy vinaigrette right in the container. A crushed garlic clove, some chopped fresh herbs like Tarragon and minced shallot will add the right flavor.

Pour in Balsamic vinegar, season with salt and pepper and shake. Add olive oil (3 parts oil to one part vinegar) shake again to emulsify the dressing. Pour over your favorite salad.
Will keep in the fridge tightly sealed, for one week.

From Martha Stewart.

Don’t throw out stale bread!

Recycle leftover starchy carbohydrates such as bread, crackers, rolls, cereal or croutons. Fresh breads often need to be eaten within 24 hours before becoming stale. If you have any of these items that may be getting stale or have been sitting around too long, put them to work! In a large tin or roast pan, combine the items and put them in the oven at 350 degrees for about 20 minutes. This will toast the combined items. Let everything cool and put them in the food processor to make bread crumbs. You can include spices such as salt, pepper, parsley, oregano or dill weed to give them a little extra flavor. If you have an abundance of bread crumbs, separate them into several containers to create separate flavors such as plain, seasoned, or spice up a batch with chili, mustard or wasabi powder.

From:http://www.ehow.com/how_6061527_make-gourmet-meals-budget.html

Come share your budget friendly recipes and tips! Have fun!




The Canteen is a place for our Troops and their
families to rest, relax, and relate.
Please leave thy politics at the door.
A gentle reminder from Ms. B~

[PROCON]

Ping!

[Kathy in Alaska]

Honoring Our Heroes

1LT Carol USA, Nurse Corp (Vineyard)
2LT Rebecca USA (Daughter of U S Army EOD)
3 sons (armymarinemom and amdad)
AbnSarge USA
Adam USAF (Grumpybutt)
Allegra
Anoreth USCG (daughter of Tax-chick)
aviator USAF
BIGLOOK USN
Brett USN (CindyDawg)
Brother and Son-in-Law (kalee)
Cannoneer No. 4
CAPT Bryan USA (Diver Dave)
CAPT Future Snake Eater USA (RightOnline)
CAPT Jason Clendenin (friend of Frou)
Chris USA (amom)
Chuck USA (RightOnline)
COL Mike (gpapa)
CMS USA
ConorMacNessa USN USMC
David USAF (LUV W)
Defender2
Deven USA (Shimmer)
Diver Dave USN
Drumbo USN
Ethan USMC (georgiabelle)
forgotenknight13 USA (grandson of Monkey Face)
Fred (DocRock)
GulfWar1Vet USA
HiJinx USA
IS2 Brianne USN (My Hearts in London - Everett)
IS2 Heather USN (My Hearts in London - Everett)
Jade Falcon USN
James USA (Grumpybutt)
JemiansTerror USA (Jemian)
Jet Jaguar USAF
Joel (NEMDF)
Jonathan USMC (AZbushgal)
Josh USN (doug from upland)
Karen USA (fatima's granddaughter)
Kenneth (Sweetbaby/LadyPilgrim)
Kevin USMC (skimask)
Kevin and David USA (vigilante2)
Laurita USA
LCpl Carter USMC
LCpl Joe USMC (Don’tMessWithTexas)
Lindsay (Sweetbaby/LadyPilgrim)
LT David (Coldwater Creek)
LTjg Gerald USN (Vineyard)
M1911A1 USMC (M0sby)
M1Tanker
Major Jennifer USA (Diver Dave)
Major joma89 USAF
MEG33's Navy Grandson
Michael USAR (RightOnline)
Mike1Sg USA (mystery-ak)
Milo828 USA (mystery-ak)
MSgt Eddie USAF ( Son of ThomasPaine2000, CMSgt USAF, Ret)
MSGT Glen Ignasiak USAF (nephew of AirForceMom)
Nate USN (sneakers)
Old Sarge USA
OneLoyalAmerican USCG
PFC Jake USMC (son of Enough_Deceit)
Philetus USA
PROCON USA
Pvt Alex USA (son of Enough_Deceit)
Rick USAF (Doogle)
Robert, Jeremy, Daynnis USA (SoldierDad)
SandRat USA
Sat-Com Chris USA (son of KC Burke)
SGT Ev USA (Mozie)
SGT Gray USA (colorcountry’s son)
SGT Robert USMC (MarineMom613)
SGT Sean Reed (preed)
Son USCG (GodBlessUSA)
SPC Alan USA (brother-in-law Stonewall Jackson)
SPC Chris USA (Vineyard)
SPC Drew USA (brother-in-law Stonewall Jackson)
SPC Mike USA (AbnSarge)
SPC William Akin USA (Step-son of BlueLancer)
SPC4 Dan USA (son of swmobuffalo)
SrA The Black Knight USAF
SSG Brian USA (repubmom)
SSG Dustin USA (SIL of U S Army EOD)
SSG Dusty USA (MountainDad)
SSG Mitchel USA (tina07)
SSG Spencer USA (grame)
SSGT Adam USA (Diver Dave)
SSGT Don May Jr USMC (debm29palms)
SSGT John Linde USA (JFoxbear)
Stevan USA (Grumpybutt)
Terrence USN (Sweetbaby/LadyPilgrim)
The Sailor
TMSuchman USMC
tongue-tied USN/USA
Tonkin USN/USCG
TSGT Jason M Kibler USAF (son of AirForceMom)
SFC txradioguy USA
USAFSecurityForces (son of visualops & TheStickman)
Valerie USAF (Shimmer)
Victor and Tony D USMC (weldgophardline)
Vineyard USN
William USA (jackv)
WOs Bob and Michelle USA (nephew, and his wife, of BnBlFlag)

 

[dennisw]

I have a gourmet tip. Make split pea soup then in the last 3 minutes throw in some frozen peas. This adds a fresh and light component. Also try cooking split pea soup with some whole peppercorns thrown in. If you like split peas then try cooking whole dried peas as in the nursery rhyme. Whole dried peas were a staple food in old England

The lyrics to the rhyme are:

Pease porridge hot, pease porridge cold,
Pease porridge in the pot, nine days old;
Some like it hot, some like it cold,
Some like it in the pot, nine days old.[2]

Some bean advice-— Always soak 24 hours before cooking and always add salt and any tomaotoes at the end

[Bean Counter]

I’ve been doing some Thai cooking lately that is about as simple as it gets.

Simmer sauce:

1 can reduced fat coconut milk
1 heaping tablespoon of either Red, Green or Yellow Curry Paste*

Put the coconut milk in a medium simmering skillet and medium heat. Whisk a generous tablespoon of your favorite curry paste into the milk and brink to a simmer. Let it cook gently for a few minutes then add any or all of the following:

Large pieces of chopped onion
Large pieces of chopped red or yellow bell pepper
Chopped Bak Choi
Water Chestnuts
Peeled and sliced chinese radish
Sprouts
Enoki Mushrooms
Any other vegetable that strikes your fancy

Large diced chicken breast
Large peeled shrimp
Frozen fish filets (we use tilapia)

When you have the sauce simmering, add the meat and cover, let it come back up to a simmer, then throw all the vegetables in on top, recover the pan and return to a simmer until the veggies are just crisp-tender and done. I usually finish this with a couple of shakes of a good quality fish sauce at service.

You’re poaching here, so don’t boil it...

Serve with rice.

I make Basmati or Jasmine rice in the rice cooker for this dish. I usually put in a can of Swanson’s chicken broth instead of water, along with a healthy pinch of crushed saffron.

The simmer sauce is as simple as it gets, and you can substitute any number of things to simmer, as well as changing the kind of curry paste you use.

Don’t cheap out on curry paste. Find a good Asian market in your area and look for a good brand (other than Thai Kitchen...). I found some that is made locally, and they hand crush their own chilis...it’s good stuff! You should experiment with the paste to find your level of taste. Some curry paste is mild while others are quite spicy and hot; but it depends on how much you use.

While you’re at it, pick up a bottle of red chili sauce...it’s great on everything!

[Kathy in Alaska]

Hello Veterans, wherever you are!!

[MS.BEHAVIN]

For busy cooks:

Paula Dean’s Fast Jambalaya:

* Jambalaya Mix, recipe follows
* 2 1/2 cups water
* 1 (14-ounce) can diced tomatoes
* 1 (8-ounce) can tomato sauce
* 1/2 pound fully cooked smoked sausage, cut into 1/4-inch slices
* 1/2 to 3/4 pound medium, fresh shrimp, peeled and deveined

Directions

In a Dutch oven, combine mix, water, tomatoes, tomato sauce and smoked sausage. Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 20 minutes. Add shrimp and cook for an additional 5 to 7 minutes, or until shrimp are pink.

Jambalaya Mix:

1 cup long-grain rice

3 tablespoons dried minced onion

1 tablespoon dried parsley flakes

1 tablespoon beef bouillon granules

1/2 teaspoon dried thyme leaves

1/2 teaspoon garlic powder

1/2 teaspoon ground black pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

1 bay leaf

In a small bowl, combine rice, onion, parsley, beef bouillon, thyme, garlic powder, black pepper, cayenne pepper, salt, and bay leaf. Pour into cellophane bag. Store in an air-tight container.

[BIGLOOK]

Aloha again Little Devil; Steely eyed Downeaster, Guardian and now .....Chief Cook for our Troops!

Still awaiting word from the mainland on my family's newest addition. The due date was yesterday......and I don't know who's more antsy; me or my brother and SIL.

[AZamericonnie]

Thank you Ms B~ for this evenings thread & cooking on a shoestring is the order of the day with the prices in the stores currently!:) *hugs*

[MS.BEHAVIN]

Thank you, dennisw!
I always save the hambone form a Sunday dinner to toss into peas soup..
Yum!

[luvie]

Awesome thread, Sis!!! (((hugs)))

I, of course, was taken by the peanut butter cookies. mmmmm!

[MS.BEHAVIN]

*HUG*
My teddy!
LOL
How are you, this evening?
Good day?

[Publius]

PASTAFAZOOL (PASTA CON FAGIOLI)

1 can white kidney beans (cannelini)
1/4 lb pasta
1/4 medium onion
2 tbsp oil
2 tbsp tomato paste
1 cup water
salt
pepper
garlic powder
sugar
grated Romano

Cook the pasta according to the instructions on the package.

Saute the onion in oil and discard. Put the tomato paste and water in skillet and stir. Put the beans in the skillet, mash some of them, add the spices and heat.

Strain the pasta, and add to the beans. Add 1 cup pasta water.

[SandRat]

Did someone say LITTLE DEVIL HUG ...

[MS.BEHAVIN]

Mmmmmm!!
Now you made me crave Thai!
Thanks so much for your recipe!
I always buy our curry paste from the Asian markets here.

[mylife]

Well, to make it well, you need fresh ground bulk chorizo $1.99 lb (not that greasy stuff in a plastic tube)

First dice 2 potatoes and fry it brown (remove and drain, discard oil)

Reduce the heat to med low and add the chorizo to the skillet, After it cooks through add peppers if you like. Let them saute, add white diced onion (dont get it to soft) then reduce heat to low/low and add 6 to 8 eggs per lb of chorizo.
Stir/scramble it through till fluffy.

Mix in fried taters, Spoon onto large tortillas, add cheese (dry is best as it wont make the taters soggy) Add a lil cilantro if you like, Roll them up and serve with your choice of salsa/hot sauce.

$5-$7 is gonna make about 10 foot long fat burritos

[SandRat]

*HUG*

Doing good.

Every day gets better and better now that I’m back to work.

[dennisw]

I always save the hambone form a Sunday dinner to toss into peas soup.>>>>>>

My kind of gourmet cooking! I like all beans and peas but best made from scratch. Not from a can.

[ConorMacNessa]

REQUEST PERMISSION TO COME ABOARD!

SUPPORT OUR TROOPS!!!

OUR TROOPS ROCK!!!!!!!

Lamh Foistenach Abu!

[MS.BEHAVIN]

*HUG*
My pleasure, Connie!

[MS.BEHAVIN]

Prayers lifted for the little one to come soon..
Docs always give a date when the baby is expected..
How come nobody asks the baby?
LOL