CHOW/Economical

It's a common problem this time of year – and as I've mentioned before, zucchini and squash are NOT my favorite veggies... However, with some tiny tomatoes (also in abundance) and some cheese, you can make them into something a lot more palatable – how about Zucchini Pizza? Ok, MY name, not theirs – but that's pretty much what they are. Slice lengthwise, remove the seeds, add some olive oil, garlic, tomatoes... roast a bit, then add cheese and broil. Done! Perfect side, or a light dinner if you make a few and maybe a light pasta? Enjoy, all! OH! and there's a bonus recipe on the link – a caprese pizza, using those tiny tomatoes once again...

So when I saw this homemade remedy for sore throats, I had to share. And since I had just (ahem) a few zestless lemons remaining from that 'other project', why not get a head start? Take a bunch of sliced lemons and put in a seal-able jar, add honey, store in fridge – can it get any easier than that? Hint: fill part way with lemon, add honey, repeat. You won't have to wait for air bubbles to escape, and you can ultimately add more lemon. Many suggested variations, or rather additions, such as fresh ginger, cinnamon sticks... All have healing properties, so pick the flavor of your choice – just keep the two basics. The really kewl part is that there a chemical reaction between the lemon and the honey – it changes in texture to that of a jam or marmalade! To use, just scoop a heaping teaspoon into a mug, add hot water or tea – sip your sore throat away. Once upon a time I did a lot of singing – it is common to use these ingredients when you've overdone it. But it never occurred to me use the actual pulp and prepare ahead... Try it – you'll like it!

And DELICIOUS!!! Ready in TEN minutes MAX. Seriously, you've got to try this one. You mash up an avocado and a can of chickpeas... oh wait! I haven't TOLD you yet! Avocado & Chickpea Sandwich Spread, or salad, if you prefer... Ok, so you add some scallions, cilantro (or parsley, if you must), a little lime juice, S&P – all inexpensive and readily available. Personally, I thought the cilantro was a little overpowering, so I'll use less next time around. BTW, a squeeze of honey brought it back into balance... Or even easier – buy some prepared guacamole, and mash a can of drained and rinsed chickpeas into that! Serve on some good whole wheat, or semi-whole wheat bread or even a tortilla with whatever lettuce-like or sandwich thing you have and prefer (I used spinach – YUM!). Or serve with crackers or chips as a dip or simply as a side dish. You really can't go wrong here... This a MUST TRY, guys

Braising is a method of cooking meat - often an inexpensive, tougher cut of meat – in liquid, over a moderately long period of time to produce a tender and flavorful result. This recipe for BBQ Brisket from Michael Symon is a perfect example. For BBQ Brisket sandwiches, the meat is often cooked “low and slow” outside with a smoker. Not everyone has a smoker; and the process requires constant maintenance and a lot of technique… This braising method will give much of the same ‘smoky’ flavor (due to the cumin, coriander, and chipotles*), but can be done in an oven and basically ignored for three hours. Ideal for the beginner! The only skill set required for this recipe is in peeling and slicing a large onion and a couple garlic cloves… If the idea of toasting and crushing seeds (you just place them in a DRY pan and heat until you can smell them, and then MASH with another heavy object) intimidates you, you can always buy GROUND cumin and coriander. A large heavy pot with a well fitting lid (the definition of a Dutch oven) is essential – so borrow one if you need to?!? When it says 'brown the meat', it MEANS BROWN! This step may take several minutes, but is well worth the effort. And all that “stuff” left in the bottom of your pot after (it’s called ‘fond’), that is FLAVOR. YES, add your onions and garlic directly to that – as the onions start to cook their moisture will break down and absorb the fond, and your sauce will taste SO much better. When you add your meat back to the pot, it should only be about 2/3 submerged, and the ‘fatty side’ should be facing up – that way, as the fat renders it will enhance the flavor and moisture in the meat – not be wasted on the veggies. Save the braising liquid when you remove the meat and onions – if you reserve a little meat, you can shred it and throw it back in the pot with a can of white beans (drained and rinsed) and maybe a little chopped kale? You’ve just made a great soup for another day. I know most people don’t think of roasting in the oven as a summer activity – but imagine all those wonderful sandwiches you’ll have made!!! If you don’t feel brave enough to make your own slaw (recipe included), I forgive you – but slaw IS the ultimate accompaniment to BBQ brisket. Enjoy!! *Chipotles are smoked jalapenos, usually sold in an adobo (spicy tomato) sauce. You can find them in little cans in the ethnic section. The recipe calls for two of the peppers, and two Tablespoons of the sauce that came with them

Jacques Pepin recently prepared a “Puerto Rican Pork and Beans” – and that immediately went on my “to do” list. Sort of a pork chili, or a spicy cassoulet, this is really easy to prepare, inexpensive, and delightfully satisfying. Seriously – about a half hour of browning your meat, during which time you chop your veggies – and then you just dump everything else in the pot, cover, and let it simmer. I opted for black beans, which is why everything has a dark tone – and just imagine the green flecks of parsley that I forgot to add… There are tons of flavors in here! The meat literally falls off the bone and is fork tender and juicy, the veggies and beans are wonderfully seasoned. I could easily see serving this over a bed of rice for an added dimension. Good job, Jacques!

But they could be great Super Bowl snacks. Eggs, sausage, potatoes – all baked into a sandwich? Pretty kewl… The Budget Gourmet offers a good, balanced breakfast with a touch of spice – but for mine, I’d prefer some more onions and and some green peppers… Fortunately, there are frozen hash brown mixes (which the recipe asks for) that incorporate those. I am NOT against using frozen blends, especially when they provide exactly what I want… For breakfast, these are ideal. For the Super Bowl, you might want some salsa or more spicy melted cheese available for some dipping… The dough is slightly sweet, light in texture, and extremely easy to work with. I meant to show you a picture of the inside - but I enjoyed the first one too much There - got it! You know your gang better than I - but this could be fun! And hey - perfect for Monday morning... [NOTE: the original link from Budget Gourmet Mom has gone inactive - here's the basics]

I know that I’ve written a lot lately about the holidays and parties… and there’s more to come. So here’s one for a dinner at home that is simple. Only eight ingredients, including salt – most of which you’ll already have in your kitchen… Orange Chicken that you can make in your slow-cooker! Okay, nine ingredients if you count the bed of rice that this is perfect with You just mix the sauce ingredients, coat your chicken with flour and lightly sauté, then dump it all in your Crock Pot and let it do its thing. You could easily do this on a stovetop or in the oven if you want it faster. Personally, I’d add a few veggies (towards the end of the cooking) – broccoli, onion and bell pepper come to mind – but how easy?!?! Enjoy an “almost” night off, folks. This meal is sure to please.

We all love my Mom’s Cheesy Chicken - simple to make, ALWAYS comes out perfect, and a family gathering staple. Using pretty much the same basic ingredients, this Broccoli Chicken Braid is even easier (you’re making one big bundle, not several little ones), and sure to please as well! I’ve got to tell you just HOW I cooked the chicken! As the seasoning for the braid is minimal I wanted to add a little more flavor to the chicken – instead of just poaching my chicken breasts, I slow cooked them with my “go to” method: Thinly slice a medium onion and line the bottom of your cooker with it. Add your boneless, skinless chicken, about a teaspoon of liquid smoke, and then a cup of Salamida’s State Fair Chicken BBQ Sauce - cook on low for about six hours. The PERFECT way to make pulled chicken! The onion sort of disintegrates, and you get much of the essence of a rotisserie or grilled chicken - it’s so tender it shreds with a fork… The flavor is great with the braid. [Note: For tacos or fajitas I crisp up the shreds in a hot skillet or under the broiler. For bone IN chicken, increase the cooking time by about an hour.] Ready to serve in less than an hour (once your chicken’s cooked), this is a fun family meal – veggies, bread and all. Hey – if you’ve got the stuff, make TWO! Lunch for a few days… This “braid” still tastes great at room temp.

I might occasionally shop on impulse, especially when I see an ingredient that belongs in a recipe I’ve wanted to try or it’s a great sale… Usually I plan my menus ahead. I mean, really, with all the shows I watch, mags I read – I’d be big as a house if I instantly prepared everything that caught my eye! Yet Ree Drummond got to me. When I watched her make Chicken Fried Steak I knew I was a goner. The fact that I had some beef and russet potatoes on hand did not influence my actions at all Strike one – I had bottom round and Ree called for what we affectionately called “curb” steaks in my youth. Cube steaks are a perfectly good meat – just don’t cook them the way my school cafeteria used to! No biggy – a little more digging, and I found that Alton Brown called for bottom round in HIS recipe - SEE, it was meant to be! Plus, he solved my next “issue” – I didn’t have quite as much milk as Ree called for, and he used stock instead of much of it. “Problems” solved! Ree used more seasoning and “double dipped” the meat, which appealed to me, so I stayed mostly with her method. Drawing the line on my fat intake, I opted for a baked potato instead of her luxurious version for mashed, which I’ll save for another occasion. I agree – it needs a little more color (aka "good stuff") – maybe tomatoes or green beans or kale? Perhaps not the healthiest of meals, but I assure you, TOTALLY satisfying in many ways. Sometimes we just need a little southern style comfort.

Rachael Ray is back for a new season – and she’s in good form. Here are a couple great dinner suggestions. For an easy meatless dinner, you really can’t go wrong with a French Onion casserole. You simply slice up a few “softball sized” onions and sauté for a good while – until they’ve shrunk and turned golden brown and sweet. Add a few more ingredients, simmer, and toss with wide egg noodles. Top with your favorite swiss cheese (gruyere is traditional) and brown in the oven. Done! If you like French Onion soup, you'll love this - I did. Add a simple salad (a dressing recipe's included) and you’ve got a meal. Of course, you could always serve the casserole as a side dish that is sure to please. Now this one is a little heartier – sausage and crisped kale served with a wedge of Italian potato cake! Simple and exquisite at the same time! Both meals require a lot of thin slicing – if you haven’t got a food processor or mandolin, a little patience is in order. But hey, the results are worth it!