CHOW/Economical

I know, there’s nothing new or exciting about an egg salad sandwich, but you’ve got to admit that it is a classic and a staple comfort food – as well as cheap! “Every Day Foods” on PBS did their version recently, which includes my favorite ingredients (pickle relish and some member of the onion family) – but the reason I am including it here is the method for cooking the eggs. A lot of the top chefs have been expounding on this particular, careful method lately, so I’ve got to believe that it has merit. Place enough water in the pan to cover your eggs. Bring to a boil. Cover, and turn off the heat. Time for 12 minutes. Plunge into ice water. Give it a try and let me know what you think?!

Make that, the “99-cent Only Store Cookbook”. Written by Christiane Jory, I saw this gal on Rachael Ray a couple of weeks ago. She and Rach both made Steak Diane, and an impartial audience member said she couldn’t tell the difference – yet the price difference was something like almost $4 to $20 something!? Now, not all stores have the same products and availability, but isn’t it good to know that discounted doesn’t have to mean less flavor?!? As usual, it’s all in how you put it together…

A few years back I stopped by to check on a friend who was sick – a friend who NEVER got sick! By raiding a few veggies from her fridge, freezer, and even canned items, I was able to whip up great Minestrone. Her remark summed it up for me: “THIS (!) came from MY kitchen?!?” Yup, and it can come from yours as well. The following is a simple recipe for “Italian Vegetable Soup with Beans” that is very quick – it even uses a microwave! I am always willing to learn. “Every Day Cooking” on PBS has created this easy and delightful Minestrone. But please, as in most recipes – use it as a guideline. The down side is that it doesn’t make a lot, but that is an okay trade, especially if you’re in the mood for soup “almost right now”. Try this one! And as in my visit, feel free to mix and match a little – you’d be amazed at what you can create.

This has got to be one of the most under-rated foods on the planet – we all love it, but take it for granted. So let’s re-explore…

French-fries, potato chips… we can hardly eat a sandwich without one or the other. Have you ever made your own? Baked is not only healthier, but also easier!

For baked “fries”, use a vegetable spray or a tablespoon of oil, and toss the fries in your preferred size (I like adding a spicy seasoning blend – BAM!) then spread out on a sheet, bake at 450 or so for 20-45 minutes, depending on the thickness you’ve chosen.

Chips, unless you are VERY finicky, will not be the same – but BETTER! Heat a thin layer of oil in a skillet, and slice your potatoes as thinly as you can. Saute undisturbed until the first side is browned, then flip. Repeat. Drain on paper towels (or a brown paper bag). Salt while hot.

The baked potato can be a meal in itself – add some veggies, cheese, maybe some leftover chicken or sausage… yum!

Home fries are my personal favorite – 1 small onion per every 2 potatoes. I cube the potatoes, and then place in the microwave for 5 minutes on “hi”. Meanwhile, I melt a combo of butter and oil in a skillet and dice my onions, and get them started. Toss the now almost fully cooked potatoes in and stir well to coat. LET THEM SIT! You now have to develop that golden brown and delicious crisp exterior. When “just about done”, I add S & P, paprika, and parsley... sometimes cumin if I want a smoky flavor.

BTW, the SWEET potato is probably one of our most nutritious food items – and works well in any of the above.

Shepherd’s Pie, crusting for a filet of fish, even a way to make moister, richer breads! I could go on and on… And don’t get me started on the SOUPS!!! (ok, I will, but that’s another article

Enjoy the Tator!

I always have a few “ready to nuke” lunches in the freezer – my “day job” is as a substitute, and I don’t always have time or even the right ingredients to prep something when I get a call at 6:15am! Most of the places I go have access to a microwave; so if this is a real choice for you, listen up! I’ll admit that once in a while I buy something pre-packaged, or even splurge by eating out - but there are many cost saving options. For example, did you know that if you use milk instead of water in homemade pizza dough, it makes it much softer in texture once baked? SO… if you have some leftover stew, a Chinese dinner or even a casserole, you can make your own “pocket” meals. Or by all means, use cold cuts and veggies and whatever you desire! Keep the desired filling from being too “saucy” – thicken if need be with my preference of cheese (or even instant potato flakes), and then spoon or layer onto pieces of dough. Seal the edges well, cut a slit or two to let steam escape, and then bake at high heat until golden brown. Cool thoroughly, and then wrap each one well in plastic. Freeze (if desired), and you have a ready to go lunch (it’ll usually thaw by the time you reheat, but since it’s frozen, you don’t need special storage containers) – it’ll be hot and fresh in an average of 90 seconds depending on the filling and the microwave. Another option which I just saw on Rachael Ray - Chicken IN a Biscuit. She mixes a ton of veggies, cheese, and cooked chicken into a simple baking mix – no rolling of pizza dough required! I’m sure the same technique would work with leftovers as well, so give it some thought! If you like a hot sandwich on a budget, either technique works well – with a little preparation. Efforts one afternoon for ease the rest of the next week or two - Hmmm…..

Giada De Laurentiis showed this recipe on NBC’s Today show. Her Lemon Spaghetti is both simple and economical. What a relief after all of the holidays! The only cooking required is boiling the pasta – then just tossing all the other ingredients together. Enjoy this treat – both in taste and ease; think of me on some cold winter’s night soon!

How can you not? They’re cheap, easily prepared (though require planning if you buy them dried), they’re a great source of protein and calcium and fiber – and are naturally cholesterol free!

Beans, as in Legumes, are one of the few items that DON’T become less fresh for having been canned. Just drain and rinse well… They can be used in a salad as is!

But if you’re making a big batch of chili, or a pot of Pasta e Fagiolle, or Red Beans & Rice – there’s nothing like the aroma that fills your house when you’re simmering the dried varieties…

Experts have differing opinions, but in my experience adding salt or acid (vinegar, lemon juice, tomatoes?) before the beans were fully cooked made it impossible to make them tender. They’re a perfect marriage of flavor ONCE fully cooked, but don’t add them to your pot until the beans are as tender as you want. After soaking overnight, and changing the water, I simmer them partially covered, slowly for about an hour and a half (or two) with a couple cloves of garlic, and maybe half an onion and a bay leaf in the water. Ironically, I’ve found that the smaller the bean (in many cases, not all), the longer it takes…

Once tender, add to whatever it is you are making. If your recipe calls for water, save the stock from the beans – it is full of B vitamins!! It is definitely worth the wait.

Several years ago I helped a friend move. After many (more than anticipated) strenuous hours we had accomplished the major task, and realized that we were both STARVING! While we had thought to bring many fluids, it was too late to call for food delivery. Neither one of us had the energy to go to a grocer, and my pantry was many miles away… and the new cupboard was almost comically bare.

But this is what I found: a couple tomatoes, a potato, an onion, and a few cloves of garlic. YEAH! A can of shortening? (No oil). A little flour, and just a few seasonings, including salt, oregano and a bottle of hot sauce; supposed-to-be frozen processed beef, mass-produced for sandwiches. A box of instant mashed potatoes?!!? No pasta, no other veggies, no cheese, no eggs… Have you figured out by now that this was a GUY?!?!

Okay, I must say – I amazed myself! While sautéing the onion and garlic, I chopped the potato and nuked it for a bit. Simmered the processed beef (the only protein in the house) with the veggies, and gradually added the chopped tomatoes, potatoes & some flakes, seasonings, and hot sauce. Meanwhile, I used the flour and shortening to make tortillas!

What I ended up with were pretty darn good Burritos. And we enjoyed them. Immensely.

I’ve since replaced the potatoes with beans, and have chosen ground beef or turkey instead of the processed beef… and added a lot more vegetables and better balanced flavoring. You’ll find my recipe that eventually was affectionately named “Beanutbutter” sometime soon…

The most important point is that something great can come from virtually nothing. I always think back to that night even when I make the new and improved version…. The first batch was probably the best.

As usual, we all prepared too much I came home with a few grilled Italian sausages, a bunch of roasted peppers and onions, and a couple dozen rolls!!! I guess people were still counting carbs at a party

So there’s nothing else for me to do but make Strata.

Strata (also known as savory bread pudding) is a great way to use leftover breads (and other ingredients) and turn them into a side dish, or even a main course. The crucial components are bread (actually better if slightly stale), eggs, milk, and usually some cheese – the rest of the development depends on what you have and what you like. In this case, I’m going to chop the sausages and toss with the veggies and about half a dozen eggs. Tear up the rolls, and add some cheddar or moz cheese and seasoning– then add some milk, and I think I’ll add a can of V8 to get a little tomato in the mix.

The trick to a great Strata is to have enough moisture, and to let it all soak for a while before you bake it. Unfortunately, there are no tried and true measurements, because it all depends on how dry your bread is. I’ve used stale bagels, and had to add more than a quart of milk… and with fairly fresh bread I used just over a cup. The best description I can give is that after soaking, it should be about the consistency of a cake batter – not dripping, still a little texture in the bread, but stir-able?!?

You just bake in a greased casserole dish for about an hour, until all is just set and the top starts to brown – it will continue cooking for a little while once you remove it from the oven (and is too hot to eat right away!)

A Strata is incredibly versatile, and if this is the first you’ve heard of it, you have a future treat on your hands. It can be as extravagant or simple as you choose – one of my favorite versions includes beans, corn, and salsa – but it is awesome with just eggs, milk, and the right cheese.

During the month of February, Barilla is donating $1 to Second Harvest for every person who downloads a FREE cookbook! How can you lose?!? It contains celebrity pasta favorites (double checked by Mario Batali) with a suggested appetizer, dessert, and beautiful pictures for presentation ideas. Celebrity Italian Table