New Zucchini Recipes

Everyone I know who plants zucchini seems to end up with more than they anticipated.  They are always looking for new ways to prepare it.  Tuesday evening I created Warm Zucchini Bruchetta.  I promise this recipe will become a new summertime favorite in your home.  I've also included a lightly spiced and fabulously moist Apple Zucchini Bread recipe that I'm sure you will love.

Warm Zucchini Bruchetta

Bruchetta:

1 large zucchini, cut into 1/2" rounds

oil for frying

Dredging Station:

container #1 = 1/2 c. all-purpose flour

container #2 = 1 egg, well beaten

container #3 = 1/4 c. all-purpose flour, 1/2 c. cornmeal, 1 tsp. sugar, 1 tsp. baking powder, 1/2 tsp. garlic powder, salt & pepper to taste

Heat oil to 350 degrees. Dredge zucchini rounds in flour, dip in egg, dredge in cornmeal mixture.  Fry in hot oil until golden, about 1-2 minutes.  Place on baking rack to drain AND to retain crispness.

Toppings:

1 c. mozzarella cheese, shredded

1 tomato, chopped

2 cloves garlic, minced

fresh basil leaves, chopped OR 1/2 tsp. dried basil

Mix together tomato, garlic and basil.

Assembly:

Sprinkle mozzarella cheese onto each zucchini round.

Top mozzarella with 1 tsp. tomato topping.

Garnish tomato mixture with more shredded mozzarella.

 Place under broiler (on a baking rack to retain crispness) until cheese is melted and begins to brown.
 Mmm, Mmm, Good!

Apple Zucchini Bread

(adapted from Taste of Home Recipes)

4 c. all-purpose four
1 Tbsp. baking soda
1 1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
5 eggs, beaten
1 1/2 c. vegetable oil
2 c. sugar
1 c. packed brown sugar
1 Tbsp. vanilla extract
2 c. shredded unpeeled zucchini (about 3 med.)
1 c. shredded peeled apple (about 2 med.)
1 c. chopped walnuts (original recipes calls for 1-1/2 c. pecans)

In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt.  In another bowl, beat eggs.  Add oil, sugars and vanilla.  Pour over dry ingredients, mix well.  Stir in zucchini, apples and walnuts (batter will be stiff).  Spoon into three greased loaf pans.  Bake at 350 degrees for 50-55 minutes or until a toothpick inserted in center comes out clean.  Cool in pans for 10 minutes before removing to a wire rack to cool completely.
Yield:  3 loaves OR 3 dozen muffins
NOTE:  If making muffins, reduce baking time to 20-25 minutes or until a toothpick inserted in center comes out clean.

Menu Day & Recipe

Since our family will be celebrating Christmas a little late this year, my weekly menu plan is pretty standard. 

Monday - fried eggs, bacon, toast / leftover spaghetti / garlic sauteed shrimp in a vegetable medley, spinach salad

Tuesday - yogurt w/ granola, bananas / garlic butter & Parmesan spaghetti, apple wedges / Pioneer Woman's tomato soup, grilled cheese sandwiches

Wednesday - apple cinnamon oatmeal, toast / pb&j sandwiches, cucumber slices / sweet & sour chicken over rice, egg rolls

Thursday - bagels w/ cream cheese, orange slices / crockpot Swiss steak, garlic mashed potatoes, steamed broccoli

Friday - spinach & cream cheese omelets, English muffins / hot dogs, salad / taco salads

Saturday - biscuits & gravy, scrambled eggs, hash browns  / vegetable soup, crackers / beans & rice, cornbread, cold vegetable plate (sliced tomatoes, onions, bread & butter pickles)

Sunday - blackberry muffins, fruit salad /  jalapeno & bacon wrapped roasted pork tenderloin, black bean & corn salad, zucchini & mushrooms, coconut cake

Here's a recipe from this week's meal plan:

Zucchini & Mushrooms

3 Tbsp. olive oil
4 med. zucchini, cut crosswise
1/2 lb. small white mushrooms, quartered
2 med. garlic cloves, minced
1 small fresh jalapeno, seeded, veins removed and finely chopped
salt & pepper to taste

In a large skillet heat 2 tsp. olive oil over medium-high heat.  add zucchini and cook, stirring, until crisp-tender.  Season with salt & pepper; set aside in a bowl.  In the same skillet add the remaining oil, mushrooms and garlic.  Cover and cook stirring frequently, until the mushrooms release their juices, 3-4 min.  Return the zucchini to the pan.  Add the jalapeno.  Cook, stirring until heated through, 1-2 min.
Serves 4

Frugal Feasting Friday

During the holidays large gatherings of family and friends for meals and fellowship can easily blow one's grocery budget.  For families already living on a very tight budget, the expense of special meals and traditional treats can really add to one's financial stress.  It is so sad, but very true, that some families must choose between a traditional Thanksgiving and/or Christmas meal(s) and gifts for their children or even paying one or more utility bills.  I remember all too well that there was a time when our family had to make those sorts of tough decisions. 

I generally try to keep my Frugal Feasting Friday meal suggestions under $2.00 per serving.  However, I realize that with Thanksgiving only one week behind us and Christmas only 3 weeks ahead, there are families who simply can't afford $2.00 per serving meals if they are going to enjoy traditional celebrations.  So, today I am sharing a meal that cost less than $1.00 per serving and packs a TON of flavor!

Lentil-Tomato Soup
(adapted from November 2011 Taste of Home Magazine, pg. 43)

4 1/2 c. water
1 tbsp. bacon grease OR oil OR butter/margarine
4 carrots, sliced
1 onion, chopped
2/3 c. dried lentils, rinsed
1  6 oz. can tomato paste
2 tbsp. minced fresh parsley OR 1 tbsp. dried parsley
1 tbsp. brown sugar OR 1 tbsp. white sugar & 1tsp. molasses
1 tbsp. vinegar
1 clove mined garlic OR 1/2 tsp. garlic powder
1/2 tsp. dried thyme
1/4 tsp. dried dill weed
1/4 tsp. dried tarragon (optional)
1/4 tsp. pepper
salt to taste

In a stock pot, saute the onions, carrots in bacon grease over medium high heat until the onions begin to turn clear; stir in the garlic.  Add the water and lentils and bring to a boil.  Reduce the heat; cover and simmer for 30 minutes or until the lentils are tender.  Stir in remaining ingredients; and return to a boil.  Reduce heat; simmer, uncovered, for 5 minutes to allow flavors to blend.
6 servings

Spicy Oven Sweet Potato Fries

3 medium sweet potatoes
2 tbsp. olive oil OR cooking oil
1 tbsp. sugar
1 tsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper

Peel and cut sweet potatoes into wedges.  In a large mixing bowl combine oil, sugar, chili powder salt & pepper.  Add the sweet potatoes and toss to coat.  Place seasoned sweet potatoes onto a baking sheet.  Bake at 425 degrees for about 12 minutes, turn and continue to bake for another 10-12 minutes or until fries are tender.  NOTE:  I prefer to place my oven fries on a baking rack placed over my baking sheet - thus, I don't have to turn the fries mid-way through the baking process and they come out crispy on both sides.
Serves 6

Best Dinner Rolls
(adapted from Taste of Home magazine, November 2011 pg. 61)

These really are the BEST dinner rolls ...

1 c. whole wheat flour
3 1/2 to 4 c. all-purpose unbleached flour
1/4 c. sugar
1 tbsp. active dry yeast OR 1 pkg. active dry yeast
1 1/4 tsp. salt
1 c. milk
1/2 c. water
2 tsp. butter
2 eggs
1 egg, lightly beaten (optional)
Toppings, below (optional)

In a large bowl, combine whole wheat flour, 1 c. all-purpose flour, sugar, yeast and salt.  In a saucepan, heat the milk, water and butter to 120-130 degrees.  Add to dry ingredients; beat on medium speed for 3 minutes.  Add 2 eggs; beat on high speed for 2 minutes.  Stir in enough remaining flour to form a soft, sticky dough.  Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl and turn to coast dough.  Cover with greased wax paper and let rise in a warm place until doubled, about 1 hour.  Punch down .  Turn onto a lightly floured surface; divide into 24 portions.  Shape into balls.  Place the dough balls in two 13in. x 9in. greased baking pans (12 each).  Cover with greased waxed paper and let rise until doubled, about 30 minutes.  If desired, brush lightly with beaten egg and sprinkle with desired topping(s).  Bake at 375 degrees for 10-15 minutes or until golden brown.  Remove from pans to wire racks to cool slightly serve warm.  NOTE:  You may freeze 1/2 of this dough in a zip lock bag and thaw for later use.  After thawing allow to rise, punch down and proceed as directed - dough that has been frozen will take about 2 hours to rise the 1st time. 
Makes 24 servings.

Toppings:
*2 tbsp. grated Parmesan cheese and 1/2 tsp. dried minced garlic OR garlic powder
*2 tbsp. chopped sliced almonds, 1/2 tsp. kosher salt, 1/2 tsp. dried basil, 1/2 tsp. dried oregano
*1 tsp. poppy seeds, 1 tsp. kosher salt, 1 tsp. dried minced garlic, 1 tsp. sesame seeds, 1 tsp. dried minced onion
NOTE:  Get creative with your toppings.  If it's summer time and you have aromatic herbs growing in your garden, substitute fresh herbs.  Don't have dried minced garlic, mix fresh minced garlic into the egg wash.  You can also shape these rolls into rosettes, twists or other desired shapes for visual appeal.

Estimated Cost Breakdown:
Lentil-Tomato Soup - $0.41 per serving
Spicy Oven Sweet Potato Fries - $0.39 per serving
Best Dinner Rolls - $0.19 per serving

Total Cost Estimate for Entire Meal:  $0.99 per serving

Disclaimer:  The recipes for Lentil-Tomato Soup and Best Dinner Rolls have been adapted from recipes found in the November 2011 issue of Taste of Home magazine.  For some reason I never follow recipes exactly as directed, adding my own "spin" or techniques that I think enhances the flavor profiles or nutritional value.  If you'd like the recipes exactly as published, please visit www.tasteofhome.com.

Menu Day & Recipe

Not only am I a day late with this post, but it's been, what seems like forever, since I logged a Menu Day post. 
Since I've incorporated my new shopping strategy, meal planning has been super easy.  Having a large variety of foods readily available has kept me from driving nearly 100 miles round-trip to the grocer each week.   I simply "grocery shop" right in my own kitchen!

Monday - hamburgers & cowboy beans
Tuesday - chicken-a-la-king, sauteed apples & onions, bacon-mushroom Brussels sprouts
Wednesday - chili dogs, oven fries
Thanksgiving - appetizers: deviled eggs, artichoke dip w/ crackers / meal:  roasted chicken, cornbread dressing, cranberry sauce, gravy, twice baked sweet potatoes, mashed potatoes, green bean casserole, & buttered carrots / dessert:  chocolate cream pie, pumpkin pie
Friday - left over buffet
Saturday - quesadillas, beans, rice
Sunday - chicken & dumplings, salad, garlic cheese toast

What do you have planned for supper this week?

Bacon-Mushroom Brussels Sprouts
(adapted from a recipe published in Taste of Home)

4 c. halved fresh or frozen brussels sprouts, if frozen thaw
5 strips bacon, julienned
1 c. chopped onion
1 c. sliced mushroom, drain if canned
1/2 c. water
1 chicken bullion cube
salt & pepper to taste

Steam brussels sprouts until tender, keep warm.  Cook bacon over medium heat until crisp.  Remove & drain on paper towels.  Saute onions & mushrooms in drippings until tender. (do not add canned mushrooms as this point).  Add water & bullion cube.  Bring to a boil, reduce heat and simmer, uncovered 3-4 minutes until broth is reduced by 1/2.  (if using canned mushrooms add after broth is reduced). Stir in brussels sprouts & bacon.
serves 4-6

Frugal Feasting Friday

Sorry, I don't have a photo for this segment of "Frugal Feasting Friday". However, I do want to share my very frugal and incredibly fast Bratts-N-Kraut recipe with you. You'll have this meal on the table within 20-25 minutes. I always serve bratts-n-kraut with potato hash.

Bratts -N- Kraut
(3 servings)
2 Bratwurst Sausages
1 14oz. can sauerkraut, drained & rinsed well (note: the more you rinse it the less sour it will be)
1/2 onion, thinly sliced
2 tsp. sugar
1/4 tsp. pepper
1 tbsp. butter

In medium skillet, over medium heat melt butter. Add sliced onion and bratts. Cover skillet and "steam", turning bratts and stirring onions occasionally until bratts are cooked through, approximately 10 minutes. Slice bratts into 1" pieces. Add sauerkraut, sugar, and pepper mix well. Continue to cook over medium heat, uncovered, until sauerkraut is heated through.

Potato Hash
(3 servings)
3 potatoes, diced
1/2 onion, diced
1 carrot, diced
1 tbsp. oil or bacon grease
salt & pepper to taste

Heat bacon grease in skillet (I prefer cast iron for this dish). Add potatoes, onions and carrots. Cook over medium heat, stirring occasionally, until onions begin to weep (edges begin to sweat and turn translucent). Cover to trap steam. Cook about 15 minutes, stirring occasionally, or until potatoes are tender. Season with salt & pepper.

Cost Breakdown:
Bratts - 1.40
Sauerkraut - 1.09
Onion - 0.37
Potatoes - 0.39
Carrot - .0.14

TOTAL: $3.39 That's only $1.13 per person.

Recipes From The Garden

When I was a girl, our family had a particular method to cooking each type of food. Everything we ate was always cooked the same way. I was 19 years old and living in another state before I realized one could do more with a chicken than fry it or make chicken and dumplings out of it.

Unknown to my children, I do have a creative side. I'm just not artistically gifted in the the typical areas of art, music or design. My creativity is expressed through more practical means, such as cooking. A gourmet chef, I am not. But, when my older sons were teenagers ALL their friends LOVED coming to our home for breakfast, lunch or supper. A few would routinely inquire, "Is your mom cooking?", whenever they were invited to our home.

Today, I'd like to share a few recipes for the zucchini, green beans and cucumber we harvested from our garden yesterday. If you decide to try these recipes, I hope you and your family enjoy them as much as we do.

Zucchini

We prefer to harvest our zucchini when it's small, about 6 inches. Although zucchini will grow very large, very rapidly, large zucchini's seem a little bland to my palette.

Steamed Zucchini

4 small zucchini, sliced 1/2 inch thick
2tbs. butter
1/2 tsp. salt

Steam zucchini over boiling water until tender, being careful not to over cook it. (Over cooked zucchini will be soggy and fall apart easily. ) While steaming zucchini, melt butter and salt in microwave or over low heat. Pour butter mixture into a serving dish, add zucchini and toss to coat. Makes 4-6 servings.

Sauteed Zucchini

4 small zucchini, sliced on the diagonal 1/2 inch thick
1/2 medium onion, sliced
2 cloves garlic, minced
1 tsp. sugar
olive oil
salt & pepper to taste

In a large skillet (I use cast iron - it really does improve the flavor of foods), saute olive oil, onions and sugar over medium heat until onions begin to turn translucent. Add zucchini, garlic, salt and pepper. Continue to saute until zucchini is tender. 4-6 servings.

Boiled Zucchini
(this is the way my family prepared it when I was a girl)

4 small zucchini, sliced 1/2 inch thick
1 small onion, sliced
2 pats butter
salt & pepper to taste
water

Combine all ingredients in a medium pot. Add water until covered by 1 inch. Bring to a boil and cook until onions are translucent. 4-6 servings

Fried Zucchini
(a good recipe for large zucchini's)

2 large zucchini, sliced 1/2 inch thick
4 eggs, well beaten
flour
cornbread mix (see below)
salt & pepper to taste
bacon ranch dressing
oil for frying

In a medium bowl beat eggs. Add a little bit of salt and pepper. Place flour in a gallon sized zip lock bag, add a little bit of salt & pepper. Place cornbread mix in another gallon zip lock bag, again, add a little bit of salt & pepper. Dip the zucchini in the egg, place in the flour, shake to coat well. Return to the egg, place zucchini in the cornbread mix, shake well to coat. Fry in hot oil until golden, 3-4 minutes. Drain on paper towels. Serve with bacon ranch dressing.

Cornbread Mix (makes about 5 batches)
4 1/4 c. flour
4 c. cornmeal
3/4 c. sugar
1/4 c. baking powder
1-2 tsp. salt
1 c. shortening
Combine dry ingredients. Cut in shortening. Store in airtight container in cool dry place.
To Mix Up Cornbread:
2 1/3 c. mix
1 egg, well beaten
1 c. milk
Combine all until moist. (batter should be lumpy) Pour into greased 8in. baking pan. Bake at 425 degrees for 20-25 minutes, until golden and toothpick inserted in center comes out clean.

Zucchini Bread

2 2/3 c. sugar
2/3 c. shortening
3 c. shredded zucchini
2/3 c. water
4 eggs
3 1/3 c. all-purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground cloves
2 tsp. vanilla
1/2 tsp. baking powder
2/3 c. coarsely chopped nuts
2/3 c. raisins

Pre-heat oven to 350 degrees. Grease 2 loaf pans. Mix sugar and shortening together. Stir in zucchini, water and eggs. Mix in flour, baking soda, salt, cinnamon, cloves, vanilla and baking powder; stir in nuts and raisins. Pour into pans and bake 50-60 minutes until toothpick inserted in center comes out clean. Cool completely before slicing.

Raw Zucchini

The healthiest way to consume zucchini is to eat it raw. We like it sliced thin and added to salads. The children also like it cut into sticks and served with ranch dressing. And, of course, I often add it to soups and stews, but then it's not raw is it?

Green Beans
Harvest green beans when they are slender, no thicker than your little finger. If you let them grow too large, even the stringless varieties will be stringy.
Steamed Green Beans

1 1/2 lb. green beans, left whole with the stem end removed
2 tbs. butter
1/2 tsp. salt

Steam green beans over boiling water until crisp tender. Meanwhile, melt butter and salt in the microwave or over low heat. Add green beans to butter mixture and toss to coat.
variation: Add sliced almonds and pimentos to green beans when steaming. 4 servings

Southern Green Beans
(this is the method we cooked when I was a girl)

2 lb. green beans, snapped
1 onion, diced
3 slices thick bacon, diced
1 tsp. sugar
1/2 tsp. white vinegar
salt & pepper to taste
water

Place green beans, onion, bacon, sugar, salt and pepper in a medium pot. Add water until covered by 1 inch; add vinegar. Boil over medium high heat until onion is translucent. When serving add a little cooking liquid to serving bowl. This will keep the green beans moist and ensure that southern flavor. 4-6 servings

Roasted Green Beans

1 1/2 lb. green beans, left whole with stem end removed
1 tbs. olive oil
salt & pepper to taste

In a medium bowl, combine olive oil, salt and pepper. Add green beans, toss to coat. Spread green beans onto a greased baking sheet. Roast in 350 degree oven 10-15 minutes, until tender. 4 servings

Sauteed Green Beans

1 1/2 lb. green beans, left long with stem ends removed
2 cloves garlic, minced
salt & pepper to taste
olive oil

In a medium skillet heat olive oil over medium heat. Add green beans. Saute until crisp tender, add garlic, salt and pepper. Saute for 1 additional minute. 4-6 servings

Salad Green Beans
(healthiest method and good when you only have a small amount)

hand full of green beans, snapped
boiling water
ice water

Place green beans in boiling water for 1-2 minutes. Remove with a slotted spoon to ice water to stop cooking process. Add to salad.

We also add green beans to soups, stews, etc. There is also the "famous" green bean casserole that I think every family in America prepares at Thanksgiving and Christmas; I trust everyone already has a favorite recipe for that.

Cucumbers

I always plant pickling cucumbers. I prefer the stronger flavor and I like their versatility. It is best to harvest pickling cucumbers when they are about 4 inches. As with zucchini, I think they loose some of their flavor if left to grow too large.

Bread & Butter Pickles
(As a kid, I didn't know cucumbers could be prepared any other way)

4 lb. cucumbers, sliced 1/4 inch
2 lb. onion, thinly sliced
1/3 c. canning salt
2 c. sugar
2 tbsp. mustard seed
2 tsp. turmeric
2 tsp. celery seed
1 tsp. ginger
1 tsp. peppercorn
3 c. vinegar
ice cubes

Combine cucumber and onion slices in a large bowl, layering with salt; cover with ice cubes. Let stand 1 1/2 hours. Drain; rinse; drain again. Combine remaining ingredients in a large sauce pot; bring to a boil. Add drained cucumbers and onions and return to a boil. Pack hot pickles and liquid into hot prepared canning jars, leaving 1/4 inch head space. Remove air bubbles. Adjust two-piece caps. Process in a boiling water caner 10 minutes. about 7 pints

Cucumber Salad

3 c. thinly sliced cucumbers
1 small red bell pepper, julienned
1/2 c. purple onion, thinly sliced
1/3 c. sugar
1/3 c. apple cider vinegar
1 1/2 tsp. salt
1 tsp. dill

Combine all ingredients, mixing well. Cover and refrigerate for at least 1 hour before serving. 4-6 servings

Cucumber & Tomato Salad

3 cucumbers, sliced 1/4 inch thick
1/2 c. purple onion, thinly sliced
2 large tomatoes, sliced and then halve the slices
1 c. mozzarella cheese, cubed
1/4 c. Italian salad dressing

Combine all ingredients in a medium bowl. Mix well. Cover and refrigerate for at least 1 hour before serving. 6 servings.

Cucumber Sandwiches

2 cucumbers
2 green onions
1/4 c. red bell pepper
4 oz. cream cheese, softened
1/4 tsp. dill
salt & pepper to taste
8 slices whole wheat bread, toasted
lettuce
tomato

Chop the cucumbers, green onions and bell pepper in the food processor until finely chopped, being careful not to puree. Transfer to a mixing bowl, add cream cheese, dill, salt and pepper.
Spread mixture onto whole wheat bread. Cover with lettuce and tomato. Top remaining bread slices. 4 servings

Budget Friendly Recipes

Did you know that beet greens are not only edible but delicious? They contain high levels of vitamins A & K, and anti-oxidants Lutein and Beta Carotene. So, next time you purchase beets from the produce department or pull them from your garden, wash those greens and enjoy my Sauteed Beet Greens recipe.

I'd also like to share two other recipes with you today, Taste of Home's Vegetarian Moroccan Stew and my TexMex Quiche.

Sauteed Beet Greens

2 cups beet greens, washed and coarsely chopped

1/2 small onion, sliced

1 clove garlic, minced

1 teaspoon Simply Organic all purpose seasoning

1 teaspoon sugar

olive oil

Heat olive oil in skillet over medium heat. Add onions, garlic, all purpose seasoning and sugar. Saute until onions become translucent. Add chopped beet greens. Stir until greens are wilted.

Serves 2, recipe doubles and triples well.

Taste of Home's Vegetarian Moroccan Stew

2 cups cauliflowerets

3 medium carrots, julienned

1 medium onion, quartered and thinly sliced

2 tablespoons olive oil

1 cup sliced zucchini

1/2 cup water

1 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon ground coriander

1/4 teaspoon ground cinnamon

1/8 teaspoon cayenne pepper

1 15 oz. can garbanzo beans, drained & rinsed

1 14 oz. can diced tomatoes, undrained

Hot cooked rice, optional

Saute cauliflower, carrots and onion in olive oil for about 10 minutes. Add the zucchini, water, cumin, salt, coriander, cinnamon, cayenne and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in garbanzo beans and tomatoes; continue to simmer 10-15 minutes. Serve over rice if desired. Serves 6, recipe doubles well. (note: This recipe can also be made in the crock pot: Combine all ingredients, omitting olive oil, in a crock pot. Cook on low 4 - 5 hours).

Frugal Feasting w/ the Crock Pot

With softball and baseball now in full swing and gardening season upon us, I know that for the next four months I will be running in high gear. One of my priorities for my family is providing home cooked meals that we can enjoy together each evening. When life gets busy, it is very temping to buzz through the local drive-thru, but it isn't healthy or budget friendly. Even when ordering from the value menus, I find our totals to be a minimum $4 per person and I don't know about you, but I often find myself feeling run-down and low on energy. No, the drive-thru is not a good value for my family.

During these busy seasons of life I often find my self using the crock pot and cooking extras for quick make-over meals later in the week. Today, I'd like to share a menu, that at less than $1.10 per person, is not only budget friendly but also time management friendly. Tonight I will feed seven people, 3 adults, 4 children the following.

Crock Pot Swiss Steak w/ Mashed Potatoes & Sauteed Zucchini You will need:
1 lb. sirloin steak ( $2.66 from the quick sale bin)
1 green or red bell pepper (.34 from the quick sale bin @ 3/.99)
1 medium onion, divided (.30 @ .43 per lb.)
1 lb. zucchini (.89 @ .89 per lb.)
2 lb. potatoes ($1.58 @ .79 per lb.)
1 can diced tomatoes (.88 ea.)

Pantry Items (approximately $1 worth)
3 cloves garlic
1/4 c. milk
1/4 stick butter
salt & pepper
vegetable oil

Cut steak into 1 x 2 inch strips. Place in crock pot and lightly sprinkle with salt & pepper.

Next, add 3/4 of a medium onion and the bell pepper also cut into strips. Lightly sprinkle with salt and pepper.

Press garlic directly into crock pot.

Add one can of diced tomatoes. Again, lightly sprinkle with salt & pepper. Cover and cook on HIGH for 6 hours.

Serve with mashed potatoes (potatoes, milk, butter, salt & pepper) and sauteed zucchini (zucchini, 1/4 med. onion, salt & pepper, vegetable oil).

I hope this inspires you to use your crock pot as a time management tool also.

Thanksgiving Musings

We enjoyed a lovely Thanksgiving. (by the way, the photo on the left is not a photo of our Thanksgiving table, I down loaded it from the internet ... I forgot to take a photo of our table setting ... a blogger & scrapbooker who forgets to take photos ... go figure) In years past we often journeyed to Mr. B's grandmother's home for Thanksgiving. On the years we elected to enjoy a quiet intimate gathering with only our immediate family in our home, it has been a tradition to prepare roasted chicken, a delight for a very worried turkey somewhere out in this world. However, since Mr. B's grandmother passed on earlier this year (http://herpeculiarlife.blogspot.com/2008/05/reflections.html ), I thought I'd break our immediate family tradition and prepare a turkey instead of a chicken - sort of in remembrance of Granny. Well after many years of marriage, my dear Mr. B informed me that he actually prefers roasted chicken over turkey! Here I was feebly attempting to re-create his grandmother's Thanksgiving dinner and he surprises me by letting me know he's always preferred our smaller intimate family gatherings with roasted chicken. Not only was that a huge blessing, but I was also gently reminded that it is always best to just be one's self. Imitating others may be a form of great compliment, but most folks, especially the one's who love you most, prefer you just as you are, uniquely and wonderfully made.

Since I had planned ahead with regard to our celebration of abundant blessings, I was able to enjoy the day with my family. Aside from roasting the turkey, my entire Thanksgiving Day preparations took less than 2 hours in the kitchen. Later in the evening, I spent about an hour with clean-up ... Not bad when you've served enough food to feed a 3rd world country. One of the things I love most about having Thanksgiving dinner at home is the leftovers. I absolutely LOVE Thanksgiving leftovers. The day after Thanksgiving our family enjoyed a three day hunting trip. Upon our arrival home, I was so glad I had not taken any leftovers with us. We savored a second round of turkey, dressing and pumpkin pie. Waiting a few days only made it all the more tasty.

Our older children live out of state and thus we normally do not get to spend Thanksgiving with them, but I do send them homemade pumpkin pies (see "how to ship perfect pies and cakes", http://herpeculiarlife.blogspot.com/2008/11/how-to-ship-perfect-pies-cakes.html). I miss them so much, especially during holidays. However, this year the "missing the babies blues" were not quite so bad because it is our turn to have them for Christmas!!!! We alternate Christmas celebrations with the in-laws. We get the even years & the in-laws get the odd years. So far, this plan is working out great. It saves a whole bunch of hurry, hurry, rush, rush for our children and each side of their family gets to enjoy a relaxed gathering. Also, by making only one holiday trip each year, it is much more cost effective for the children. How much celebrating can one REALLY enjoy when you have the knowledge of the arrival of a large credit card bill looming in your mail box because you felt obliged to travel to several locations all over the country to spend a holiday with your and your spouse's families? No, I'd rather be able to FULLY enjoy my children, knowing that they had plenty of time to save up air fare and that they don't have to go into debt to come see us.

Earlier in this post I mentioned that we went hunting for a few days. A couple funny things, as usual, happened during our time in the woods. The best one being our little EJ and OG crashing the four-wheeler into a tree. Of course, at the time of the crash I was not laughing. I was actually fussing at Mr. B, "I told you they were not old enough to drive that thing ... what were you thinking?" Mr. B's reply, "Well, I didn't think they'd wreck the thing." My response, "Yeah that is what caused the crash ... you didn't think ..." (my older kids know exactly how this conversation played out and yes, in my mind, it's all Mr. B's fault even though he wasn't driving). The crash wasn't a serious one, they weren't even driving fast enough to get thrown off the thing when it crashed or even make a mark on the tree - (Thank you Lord). But they were frightened and worried. The entire time I was carrying EJ back to the camper to give him a good "look over" asking, "Where does it hurt, Where does it hurt?" (Mr. B was carrying OG), he was crying, "Daddy's going to be mad at me, Daddy's going to be mad at me. WHAAAAA! Daddy's going to be mad at me. WHAAAA! " They weren't hurt, not a scratch on either of my little chicks. BUT, they were worried that they wouldn't get to ride the four-wheeler anymore. Turns out this was a perfect opportunity for Mr. B to, again, discuss four-wheeler safety with the little ones. Well, it's taken a few days, but I have have finally begun to see the humor in this little drama. By the way, it only took Mr. B, OG and EJ about 5 minutes to find the humor in all this and practically laugh their heads off their necks - I guess I am way too serious. My brothers and cousins were allowed and did FAR more dangerous things than this. But when it comes to my little chicks, this mother hen doesn't want them out from under her wing - EVER!

Last night, I "made-over" our Thanksgiving leftovers. Here are a couple of my "make-over" recipes.

Turkey Florentine Casserole

2-4 c. cooked, cubed turkey
1-2 c. cooked, drained spinach OR 1 pkg. frozen, spinach, thawed and drained OR 3 c. fresh chopped spinach
3 c. prepared cream of mushroom soup (see cream of anything soup mix recipe: http://herpeculiarlife.blogspot.com/2008/11/simplified-sundays.html )
3-4 c. dressing, add enough water to make it into a spreading consistency

Grease 8" x 11" casserole pan. Pre-heat oven to 350 degrees. Combine turkey, spinach and cream soup. Pour into casserole. Spread dressing over top of turkey mixture. Bake at 350 degrees for 30 -40 minutes until top begins to brown and casserole is bubbly. 10 servings

Sweet Potato Cakes

3-4 cups Twice Baked Sweet Potato Casserole (see recipe below)
3 bunches green onion, chopped
1 c. frozen corn OR 1 can, drained
flour
2-4 tbs. oil

Combine twice baked sweet potato casserole, green onions, corn and enough flour to make a soft dough. With floured hands form into approximately 8 patties. Fry in oil until browned, flip and brown other side. 8 servings

Twice Baked Sweet Potato Casserole
(recipe adapted from Taste of Home magazine)

4 sweet potatoes
2 c. grated cheddar cheese
6 slices bacon, cooked and crumbled
1/4 c. melted butter

Wash sweet potatoes, prick with a fork, wrap in foil and bake in a 350 degree oven for 1 hour or until tender. When potatoes are cool enough to handle, remove skins. In a medium bowl, mash sweet potatoes. Add cheese, bacon and butter. Pour into a greased casserole. Bake uncovered at 350 degrees for 30-40 minutes until top begins to brown. 8-10 servings

Entire Meal Less Than $0.80 Per Serving

A couple times per week our family shares history and creative writing home school classes with two other families. The other two moms teach and I bring supper. Since I love to cook and I love to cook for a large number of people, I think this has been working out great. I hope the other moms are enjoying it as much as I.

As I was preparing this evening's meal, I recalled a segment from a morning television program about "dining on a shoestring". This program hosts guest chefs and each chef is allotted $40.00 to prepare one meal for a family of 4. When I heard this I thought, "$40 for one meal? Why that's almost half my weekly grocery budget and I often feed quite a few more than 4 people."

This evening I prepared enough food to feed 11 people for about $8.00. Our menu included black eyed peas, fried cabbage, potato cakes, and sweet tea. Here's a breakdown of my expenses:

1 # black eyed peas $1.19
1 med. head cabbage .88
2 onions .66
1 # salt pork 2.25 (sale item)
1/2 bell pepper .44 (.88 ea.)
2 # potatoes 1.25 (sale 5# @ 2.50)
1/3 bag frozen corn .70
1 1/2 c. grated cheese 1.25 (buy in bulk & grate myself)

pantry items: 1/2 c. sugar, salt, pepper, 1 tsp. pinto bean seasoning, 1 c. flour, 2 eggs, 1 jalapeno, tea

The entire meal cost less than $0.80 per serving. Where I come from and in today's economy, $40.00 for one meal for a family of 4 ($10.00 per serving) is not a bargain. No wonder we have families all across America drowning in debt ... thanks to television, most don't have a realistic concept of what dining on shoestring really is.

The recipes for my fried cabbage and potato cakes are in the recipe section. Here's my recipe for

Black Eyed Peas

1 lb. black eyed peas (rinsed & sorted)
3/4 lb. salt pork, diced
1 onion, diced
1/2 bell pepper, diced
1 whole jalapeno pepper
1 tsp. pinto bean seasoning
1 tsp. sugar
salt & pepper to taste
water

In a large stock pot cover black eyed peas with water. Bring up to a boil and boil for two minutes. Cover and remove from heat. Allow to stand 1 hour. Add salt pork, onion, bell pepper, jalapeno, pinto bean seasoning, sugar, salt & pepper. Add additional water if necessary. Simmer (do not boil) over med. low heat for about 2 hours, stirring occasionally, or until black eyed peas are tender. Remove jalapeno pepper before serving.

Vareniky, Fried Cabbage & Cornbread

Here's a photo of the vareniky, fried cabbage and cornbread we had for Dad's birthday supper. (I'll post a photo and recipe of the chocolate cake later). I found the original recipe for vareniky in my cookbook, More-With-Less by Doris Janzen Longacre. The recipe was submitted by Mrs. Susan Duerksen and Mrs. Ruby J. Wiebe of Hillsboro, Kansas. It is a cottage cheese and onion filled dumpling with cream sauce. MMMMM, good! It goes GREAT with fried cabbage; and who can eat fried cabbage without cornbread? - Not me! (please see my Fried Green Tomatoes post for my cornbread recipe). Vareniky

1 lb. dry curd cottage cheese (may also substitute ricotta cheese)
1 1/2 tbsp. onion, finely chopped
1/2 tsp. salt
3 egg yolks
Mix well until cottage cheese is in fine curds. Set aside.

Combine in a separate bowl:
3 egg whites
1 c. milk
2 tsp. salt
3 c. flour
Mix together, adding flour as necessary until dough is stiff enough to roll out. Divide into fourths.

Turn 1/4 of dough out onto floured board and roll out very thin, about 1/8 inch. Cut into squares or circles about 5in. in diameter. (I use an old 1lb. coffee can). Repeat until you have a bunch of circles or squares (about 35-40) and all dough is used.
Place one rounded tablespoon of cottage cheese mixture on each circle. Fold over to form a half-moon. Pinch edges together well. Place on a slightly greased baking sheet placing greased waxed paper between layers. Meanwhile bring a large pan of water to boil.
Drop several vareniky into the boiling water. Cook 3-5 minutes. Vareniky will be done when they float to the top. Remove with a slotted spoon to drain. Keep warm. Repeat until all vareniky is cooked. Serve with the following cream sauce:

2 tbsp. butter

1 small onion, finely chopped

1 c. cream

salt and pepper to taste

left over filling, if any

Saute onion in butter until tender. Add cream, salt & pepper and left over filling, if any. Heat slowly, but do not boil. If sauce is too thin, stir in a little thickening (1tbsp. cornstarch mixed with 3 tbsp. water).

Variation: After trying the original recipe, please feel free to fill your vareniky dumplings with whatever your taste buds may be screaming for. (a cooked crab meat and pepper jack cheese mixture or maybe a cooked ground sausage mixture - the possibilities are only limited by your imagination).

Fried Cabbage

1 small head cabbage, coarsely chopped

1 large onion, coarsely diced

6 slices thick cut bacon, diced

1 tbsp. sugar

salt & pepper to taste

2 tbsp. olive oil

In a large cast iron skillet, saute onion, bacon, and sugar in olive oil until onions are almost ready to caramelize. Turn heat up to high, add cabbage, salt and pepper. "Stir fry" the cabbage, onion & bacon mixture until onions are caramelized, cabbage is wilted and edges begin to brown.

Fried Green Tomatoes

Long before the novel, "Fried Green Tomatoes at The Whistle Stop Cafe", by Fannie Flagg and the box office hit, "Fried Green Tomatoes", starring Jessica Tandy, my family looked forward to spring and summer just so they could indulge in this fine southern delicacy. Here's my recipe for Fried Green Tomatoes. Ingredients:

green tomatoes, sliced

salt

flour

eggs, well beaten (notice how the yolks in yard eggs are so dark they are almost orange?)

cornbread mix (recipe below)

oil for frying (about 1/2 -3/4 in. deep)

Lightly sprinkle tomato slices with salt. Dredge tomatoes in flour, dip in beaten egg, dredge in cornbread mix.

Fry tomatoes in oil until golden on one side, flip and continue to fry until other side is also golden

For a yummy summer time dinner, serve with ranch dressing for dipping, cornbread and fruit.

Cornbread Mix (makes about 5 batches)

4 1/4 c. flour

4 c. cornmeal

3/4 c. sugar

1/4 c. baking powder

1-2 tsp. salt

1 c. shortening

Combine dry ingredients. Cut in shortening. Store in airtight container in cool dry place.

To Mix Up Cornbread:

2 1/3 c. mix

1 egg, well beaten

1 c. milk

Combine all until moist. (batter should be lumpy) Pour into greased 8in. baking pan. Bake at 425 degrees for 20-25 minutes, until golden and toothpick inserted in center comes out clean.

Potato Cakes

My family is from the south. I was born and reared in the south. My husband comes from a family of mid-west farmers - but not to fret, he came to the south as soon as he could get here. Many northerners often don't understand why so many folks love the south. I can tell them why - the food. Yep! It's as simple as that. Southern food is like nothing else on this earth. When one eats it, it's like eating bites of heaven. Just ask AB. The one thing he absolutely LOVES about coming home for a visit is the food. And he knows I'll cook from dawn to dusk to satisfy his cravings for southern cooking. Potato cakes are not only one of my family's all time favorite southern dishes, they are also very economical and easy to make. Here's the recipe: 3-4 c. cold left over mashed potatoes
1 c. kernel corn, frozen or cut from the cob
1 lg. green onion, diced
2 c. cheese, grated (any flavor)
1 c. all-purpose flour
salt & pepper to taste

Using your hands mix all ingredients well, like you would for hamburger patties.

Form handfuls of potato mixture into balls and shape into patties. Fry in butter, bacon grease, lard or olive oil until golden on one side, flip and continue cooking until other side is also golden. (For an authentic southern flavor, use bacon grease and fry in a cast iron skillet. Yes, cast iron does make a difference in the flavor).
Makes 8-10 potato cakes. Serve as a side dish or add a salad for a light meal. Variation: add 1 c. diced ham or 1/2 c. crumbled bacon.