I threw together a superduper chicken and sauce. I'll put instructions here for everyone before I forget how I did it.
Chicken: Prepare by dumping marsala wine over the chicken, enough to coat all surfaces, and then adding a garlicky spice mix. Roast chicken pieces in the oven at 350 degrees until done, probably 30 to 45 minutes.
When the chicken is done, make sauce:
Get some mushrooms, a box of either white button mushrooms or baby portabellas. Wash, then cut them up in thin slices. (If the stems are all woody, twist those out and throw them away.) Throw mushrooms in a deep skillet with 2 Tbsp. olive oil and 1 Tbsp of crushed garlic and cook until they are getting soft. Add some marsala, about 1/3 to 1/2 cup or so. Cook some more while the mushrooms soften further. Add 2 Tbsp flour, 1/2 tsp salt, 1/4 tsp black pepper, and stir it all up into a pasty mixture, then dump in all the juice that cooked off of the chicken. Stir and cook for at least a minute so that it is smooth and bubbles and cooks the flour through. If too thick, add a little water or chicken broth to make a medium textured sauce.
Serve chicken with the sauce on it. You could have baked potatoes, mashed potatoes, rice, udon noodles, or whatever, and some kind of cooked veggies or a green salad.
I have a simple question. My grocery budget for the month is $174. I know I can get really cheap things like ramen and whatever, but I try really hard to eat healthy. I know what's good for me and what isn't, but it sucks have such a limited budget. I know that it may sound like a lot of money to some people, but I live in an expensive area unfortunately.
My question is, does anyone know where I can get printable coupons online for food? I'm thinking that coupons would make things a little easier. Or if anyone has ideas on healthy, yet cheap foods, let me know.
This has almost nothing to do with the sweet, minimally whole-wheat stuff they sell around St. Patrick's Day, complete with raisins moistened with Irish whiskey. (In Ireland, that's a "tea cake".) Irish Soda Bread began as a rock-bottom basic food, something that could be made out of ingredients that would be found in any farmhouse kitchen, no matter how poor. It only has four ingredients (five, if you use the variation), and it's easy enough that even children can make it with a bit of supervision. It goes well with soup or stew, or with cheese, or even just a bit of butter. It has an earthy, wholesome aroma and flavor, a close but not coarse crumb, and a good crunchy crust. And it's made out of stuff that's good
for you!IRISH SODA BREAD
Preheat the oven to 425° F. Grease a cookie sheet, or one or two pie pans.
2 cups whole wheat flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
Whisk together the dry ingredients. Make a well in the center and stir in the buttermilk, until the whole thing comes together in a ball. Sprinkle a work surface with a bit more of the whole-wheat flour, and knead the dough a few times, just to make sure it's an even texture. Shape it into a ball, place it on the pan, and cut two deep lines across the top at right angles. Bake at 425° F. for 15 minutes, then reduce heat to 350° and bake about 30 minutes more, until the bottom sounds hollow when tapped, and/or an instant-read thermometer reads 200° to 210°. Cool on a rack before slicing.
For one large loaf, or two small ones, simply double all the ingredients. Bake a single large large loaf at 425° F. for 15 minutes, then reduce heat to 350° and bake about 45 minutes longer.Variation:
Instead of fresh buttermilk, you can use SaCo powdered buttermilk
(I always keep some in the fridge - it keeps forever, and it's very handy). Add 1/4 cup to the dry ingredients before whisking, and use water for the liquid. I also like to use King Arthur "white whole wheat" flour
instead of traditional whole wheat, but that's entirely a matter of taste.
I realize I could just use Google to look this up (and I have), but I feel like asking real people might motivate me more since it would take some of the guesswork out of whether something really works or not. I am very interested in your personal experiences. I also hope this helps revitalize this amazing community :)
I have a bunch of dried beans lying around the house that I'd love to use and just feel... stuck with. I don't really know where to start with them. Do I soak them? Do they rehydrate if I'm using a slow cooker? Think your basic newbie questions.
We have a variety of beans in smallish quantities since I wanted to get a feeling for how much thought they really take in advance of using them before buying truly in bulk. My husband and I don't always put a lot of thought into what we're going to make for dinner until the last possible second so I don't know if dried beans are right for us.
We have a slow cooker but not a pressure cooker.
So... does anyone have any recipes or handling tips? I'm particularly interested in Indian recipes (we have lentils) and in how to make amazing chili that is better than the stuff I make with canned beans.
Hey, I recently joined the group. Wanted to spur new conversations due to me not being the most wealthy person (hence my desire to make good cheap eats) so that we could all benefit from the info.
I figured the best topic to start with is good cheap wine. Wine is a necessary part of many different dishes as well as an ideal beverage for fancy dinners when the need to pinch pennies is present.
Living in North Carolina, my two biggest supermarkets are Harris Teeter and Food Lion. I'll list a wine from each store and I look forward to others posting their ideas as well
Harris Teeter: Bakers Dozen wines
I've found three varieties: Chardonnay, Pinot Grigio, and Pinot Noir.
The Chardonnay is light and subtle, smooth and fruity. It's delicious with virtually any dish, but I prefer a cream sauce and pasta with it.
The Pinot Grigio is a more full bodied also sweet, but not overwhelmingly so. Unlike Barefoot, the Bakers Dozen wines aren't sugary and unlike Barefoot they don't approach Cream Sherry territory.
The Pinot Noir is EXCELLENT with Beef! it's also sweet but not as sweet as the other two. It's my second favorite under the Chardonnay.
price: about $7.99 per bottle
Food Lion: Carlo Rossi wines
This is a wine that my fiancee and i discovered years ago soon after we started going together. it's very subtle, smooth, without a lot of tannens and goes with virtually any dish what-so-ever. I tried the Chianti but it's a bit dry for my tastes and with whites they only have chablis and not the chardonnay I typically look for
Can you guys help me think up kid friendly,healthy cheap ideas for my son's lunches for school?
Here's the deal: I need to pack enough food for myself to last from 2 a.m. Sunday morning until I return home around midnight Sunday. I'll be travelling a total of 12 hours in a car, and will need breakfast, lunch, dinner, and snacks for Sunday. I'll be doing pretty intense physical labor all day, so lots of protein would be nice.
I'm tired of sandwiches and onigiri (riceballs.) Last time I brought chicken fajita fixin's, and that was pretty nice. I'll have no way to refrigerate stuff, so it needs to be food that won't spoil quickly.
Also, I live in Japan, so access to things like cheese, good bread, and some other things are limited.
If it were you, what would you pack? Bonus points if you are familiar with stuff I can get easily in Japan. The only thing I really don't like is eggs. Otherwise, go wild! :D
Please and thank you!!!
(X-posted to a few other comms.)
My husband found this Indian food blog. The specialized ingredients she uses are available at Whole Foods or most food co-ops. In my part of NC, it's Weaver Street Market. I love Indian food and she makes it far more accessible than most cookbooks or recipe sites I've seen.
I have most of these ingredients and will be making this sometime this week.http://www.thecolorsofindiancooking.com/2010/05/meatless-mondayless-cowbell-all-protein.html
Many of us who grew up in the 1970's and 1980's fondly remember Shake'n Bake nights for dinner.
Story and recipe; http://gravyandcheese.blogspot.com/2011/04/new-twist-on-childhood-favourite.html
Four bonus soup variations on Mark Bittman’s blog.
Creamy, Brothy, Earthy, Heartyhttp://www.nytimes.com/2011/03/06/magazine/06eat-t.html