Sometimes simple is best

Ok, to be honest, lots of times simple is best. I have messed up many more meals by doing too much or going too far than I ever have by keeping it simple.

This meal is a variation of one of my favorite "cheats." I LOVE to get a rotesserie chicken from wherever, a loaf of french bread, some fresh fruit and/or veggies, and just make that the meal. A sort of "whole food" take-out option.

Rotesserie chickens, in case you were wondering, are great for crowds, and not too expensive (especially when you cost compare to ordering pizza).

For less crowded occasions, I find it best if I immediately take the meat off the bones (sounds gross, I know, but how else would you word that?) and store it. Otherwise. . . the chicken just slowly becomes something similar to a sci-fi creature, gradually getting pushed further and further back in the fridge.

Anyway. . .

This meal was still very simple. I cooked the noodles in the microwave, added the brocolli during the last round of "stop and stir." The chicken (don't be scared by those dark spots, those are bits of the garlic seasonings from the rotesserie...mmmmm....) I added at the very end, just timing it for about a minute. My goal was to keep the noodles from turning to mush and the chicken from turning to leather. I also increased the amount of water in the noodles by 1/2 a cup, to accomodate the brocolli.

First, I was going to eat this with the french bread.

But, on second thought, I was not feeling as hungry (could it be the massive heat wave outside?), so I replaced the bread with grapes. In the end, I had a very small bowl for dinner and took the rest for lunches. I thought I had a picture of the cute little bowl, but since I don't, how 'bout a random homemade pizza shot? I live to please...

Note: The pizzaa was NOT made on the same night as the chicken pasta. Want the recipe for that? Just ask. . .

Spaghetti Cheat Sheet

It seems like we had spaghetti every other day when I was growing up. I know that's not really the case, and I'm not really complaining because I love spaghetti. Also, we were a family of 7, so economical was our friend. Through the years of cooking on my own I have learned some tricks and "cheats" to keep my spaghetti repertoire lively. Yes. I said "spaghetti repertoire."
Let's do this in bullets, shall we?

• Spaghetti sauce is one of the great make-ahead and freeze items. Cook a huge batch once, clean up once, many meals with smaller effort. Just make sure to use the freezer style zip lock bags (walmart brand works fine for me).
• Cheat by taking a basic sauce and adding to it. I usually buy the cheap canned sauce (Hunts?) in a non-meat and non-cheese flavor (like Original or Garlic and Onion), and add whatever sounds good to it. A can of diced tomatoes, chopped peppers or mushrooms, fresh garlic, basil, a few shakes of crushed red pepper.
• Spaghetti sauce is a good way to sneak veggies into your family's routine. Food process some carrots or other veggie, blend it right into the sauce. (I know, there's a celebrity cookbook out there, but I learned this from some woman at church long before Seinfeld's wife ever felt the need to grace us with her cook's I mean her knowledge). Even without food processing, you can add some veggies that are well hidden by the flavor of the sauce. Just don't try to sneak any peas into MY sauce please!
• Switch it up a little. Try using different sized or shaped noodles. Don't just serve the sauce on top of the noodles and call it a day. Mix it together, throw it into a casserole dish, and top with cheese and pepperoni--Spaghetti Pizza--ta da! Make sure to use ample sauce if you bake it though.
• Try different meats. I rarely use ground beef, ground turkey is my preference. What to do with chicken for the 4th time this week? Chicken, chunky peppers, and a can of spaghetti sauce with penne noodles, sprinkle some fresh or dried Parmesan on top.
• Those pre-made, frozen bags of spaghetti sauce? Thaw one out and make a quick and easy homemade pizza. It already has meat in it, but you can add fresh veggies or other meats as toppings.
• Same frozen sauce for other, fancier dishes that usually take more time. Stuffed shells or baked mostaccioli (which my sister in law has a rocking recipe for) or lasagna is less time consuming if you don't also have to brown meat, add sauce, etc. . .

That's about what I know. I still love spaghetti as much as I did growing up, I just enjoy being more creative with it now.

Budget Friendly Meal

I will occasionally be sharing my tips, tricks, and ideas for very budget friendly meals. Occasionally begins NOW.

Breakfast for Supper (family of 4)

1 box of store brand waffles (walmart is about $1.00 per box)
1 sausage patty (or 2) per person, from frozen, pre-cooked bag. (walmart and aldi's are just under $4.00 for 18 servings)
toppings of choice (butter, honey, syrup, peanut butter)
top or side of fruit

So, 1.00 for the waffles, approximately 1.25 for sausage, and add another dollar for condiments and leftover fruit (in season) = 3.25 for a family of 4!
I know, everyone knows that breakfast for supper is great on the budget, but as I totaled that up (while eating my waffles), and thought of the benefit of at least one super cheap night in a two week menu rotation, I was surprised at how simple (toaster, microwave) and inexpensive this meal was. Of course, one could go on naming other breakfast for supper options. . . but I totally plan on using that for a future blog. What's the cheapest you can feed your family (and not feel super guilty)? Do you use a menu or just wing it?
Next time, a budget friendly idea with a little more health value, I promise!

At Last...

This long empty blog is empty no more. I fully intended to begin blogging when the local farmers markets opened for the season. Sadly, I have only been to the markets once, while working on a project for school, and after being asked to leave by Paul Blart Mall Cop's great grandfather (for filming without permission), I have not had the nerve (or time) to return.
So this afternoon I whipped up the world's easiest dinner and figured I would dive on in to my cooking blog. This edition is not so much about the recipe, but about the process (as you will see by the not very helpful with the recipe pictures below). Not that I'm an artist or big time processor. . . but consider it an introduction.


Taco Soup

Begin with about 1 pound of your favorite taco meat. I usually use ground turkey, but today used some of my conveniently browned ground beef with chopped onions and mushrooms. I had cooked and frozen a huge batch, dividing into recipe sized zip lock freezer bags. I do this often. I don't have an army to feed, but I like convenience like the rest of the world.
Because the meat was unseasoned, I added one package of taco seasoning. Then came the hard part. OK, not really, there are NO hard parts to this recipe. I dumped 1 can each of corn, diced tomatoes, black beans (well rinsed), and cream of mushroom soup into my fabulous new skillet. Take a minute to appreciate its fabulousness.

This skillet was a housewarming gift from my good friend Karina. She has ulterior motives as she and her husband often receive the bounty of my cooking projects. It's a win-win relationship. Because the meat has already been cooked, I am just simmering this over a low heat. Because I am me, I have added more black pepper, cumin, and crushed red pepper to this. Adjust to your family's taste. Sometimes I don't add the cream of mushroom soup (sorry, it makes me feel like I'm cheating), it's a more brothy mix. . . but whatever. I have served this "soup" over crushed tortilla or corn chips, corn bread, or all by itself. You can top with any taco topping you like. I usually offer shredded cheese, green onions, sour cream and maybe hot sauce. Tonight, it was just me and my fabulous and quirky little bowl from my favorite store (Old Time Pottery). But, the random and mismatched dishes are a huge part of my kitchen-plus I think these bowls were about .67 each. Anyway. . . the red towel? Also a love of mine, random and retro kitchen towels. Nothing matches at my house and I love it!

I told you this post was not going to be about the recipe, I did tell you that. . . right? Ok, so you may have noticed the little blob of orange-ish stuff in the corner of the bowl. Instead of sour cream or cheese this time, I thought I would try a new "secret ingredient." I LOVED IT. And I never buy this stuff, not the name brand anyway.

Anyway, just a little dab added a nice contrast to the spicy chilli-ness of the dish. And speaking of spicy...

That's my Granny. Couldn't help but throw that picture in there. She and my mom taught me how to cook. With Granny I remember more actual recipes. With my mom I remember more leeway for experimentation followed by loud alarming "Carrie!!"'s after she would discover it IS possible to use EVERY DISH IN THE HOUSE for one meal. And I'm thankful for them both.