How To Eat On A Dime

So many of us and close friends and family are feeling the pinch; the money pinch specifically more than ever. I fondly remember my mother who grew up in the Depression of the 1930’s whose comment regarding today’s economic crisis was rather simple, ‘we (Us Americans) have gone through this once before you know…there’s nothing new about trying to save money when feeding your family. You simply have to be creative’.

Now my mother was one of those who taught me much in the kitchen, whose home cooked meals mostly from scratch since I think I can only recall two or three ‘pre-made’ products in our home, the occasional Campbell’s soup can, the box of Biscuit, and the Manischevitz Split Pea Soup Mix which we would make often when there was left over ham, yeah, I know, not very kosher, then again we were not Jewish or other religion that would make eating ham a naughty thing.

But here starting with a ham, I share my tips and ideas on how to eat healthy and affordably stretching your meals into more, just by getting a little more creative and learning how certain foods can go a long way to feeding your family. Dorothy Parker probably quoted Irma S. Rombauer (Joy Of Cooking in the 1930’s) who coined the phrase; Eternity is two people and a ham. And these women were both correct, regardless of who actually came up with the phrase that still holds true today as it did in 1930’s.

But I share this with you; ham is one of those affordable meats that once cooked, can turn into a variety of dishes with a little forethought. I chose to list a main dish which then can be turned into many other dishes along with links on how to make them.

The chosen foods for today are Baked Ham and Roast Chicken.

Baked Ham Dinner – can then be turned into these favorite meals…

• Navy Bean Soup
• Quiche with ham
• Western Omelets with ham, sliced bell peppers and onions
• Pasta Carbonara or Penne a la Vodka
• Sliced Ham Sandwiches
• Ham Hash
• Grilled Cheese Sandwich with ham
• Go all out with Eggs Benedict – from the food network website

Roast Chicken can then be turned into these fine meals:

• Chicken Quesadillas with Caramelized Onions and Goat Cheese
• Pulled BBQ Chicken Sandwiches
• Chicken Soup
• Chicken Tetrazzini
• Chicken Salad – a list of their favorites from Epicurean.com

Leahs Cheesy Fresh Tomato And Spinach Pie With Bacon Recipe

I made this up yesterday since I wanted to use up some ingredients in my freezer and had fresh tomatoes from the garden. Pie was savory and moist without being mushy and the parmesan and mozzarella cheese with crispy bacon add that extra umph we all crave. This is a pretty dish that would do well at pot lucks, for vegetarians (without the bacon of course) and at parties served as an appetizer cold, hot or in between. Cooking time includes cooking bacon.

Ingredients:

Be lazy – Use 1 pre-made pie crust unbaked – if frozen, allow to come to room temperature
2 large beefsteak tomatoes or four plum tomatoes – could also use grape or cherry, simply slice in half.
1/2 packaged Box of frozen spinach thawed and completely drained of its juices
1 cup shredded mozzarella
1/2 cup freshly grated parmesan cheese
1/2 teaspoon nutmeg
1-1/2 teaspoon kosher salt
fresh cracked pepper
4 slices of bacon, cooked and crumbled
3 tablespoons mayonnaise
1/2 cup milk 2 percent or whole
4 jumbo eggs (or 5 medium/large eggs)
Pie pan
Working oven preheated at 350 degrees
1/3 cup flour – all purpose
2-3 tablespoons of tomato paste
2 tablespoons shopped minced onions (for color and optional)
red chili flakes (optional)
Clean tea towel to help squeeze out water from thawed spinach

Directions:

Preheat oven at 350 degrees
Place and unroll unbaked pie pastry into pie pan.
Slice bacon and cook up in skillet while performing other tasks.
Once spinach is thawed (I used my microwave for 1-2 minutes on medium strength) place half of the boxed thawed spinach into a clean tea towel and grab corners to create a bundle.
Over sink start squeezing – and squeeze some more, loads of water will come out – you really want to get all the water out, and after opening back up your dish towel, the spinach will easily pop out of your dish towel.
Fork pie pastry all over on bottom with holes to prevent buckling
Sprinkle at least 3 tablespoons parmesan cheese on bottom of pie pan on top of pie pastry.
Sprinkle three tablespoons of the flour on top of the parmesan cheese – this will prevent your pie from being too drippy of tomato juices
Slice if using beefsteak tomatoes or plums into 1/4 inch slices and arrange in circles over lapping slightly in pie pastry. Sprinkle a little salt all over the tomatoes.
Sprinkle about half of the shredded mozzarella cheese over the tomatoes.
In bowl, crack your eggs and add mayonnaise, whisk till completely combined and thick.
Add freshly cracked pepper, tomato paste, 1/2 of the remaining parmesan cheese, remaining flour, optional shakes of chili flakes and half of the nutmeg to egg mixture.
Stir again then add spinach – stir till combined.
Pour egg mixture over tomatoes.
Once bacon is done, drain any extra fat and place on top of egg mixture and add additional shredded mozzarella cheese and parmesan cheese.
With hand or back of spoon, slightly press cheeses and bacon into egg mixture to get them wet.
Sprinkle the top with the remaining nutmeg.
Add optional diced green onions.
Place pie pan carefully into preheated oven and allow to bake for 40 minutes.
When checking for doneness, insert knife – which will come out a little wet, but not gloppy.
Let Pie/tart set up for at least 10 minutes before slicing.
This can be served hot, cold or warm – it was super delicious cold late last night when I was struck with a little hunger after watching Craig Furgenson!
Yes I KNOW!!! lol

Click on photos to see a larger image.

Have fun with this one and use tomatoes from your own garden (or a friends) or from the farmers market nearby – the extra taste of fresh tomato will really come through!

Orange Tea Muffins Recipe

The Orange Juice added to this muffin recipe along with orange zest brings forth a bright flavor, yet these muffins are super fluffy, and light for breakfast and brunch, easy to freeze and keep well, take out a few when you need them. My Grandma Nelle would make these often enough. – a family fave.

Ingredients:

Preheat oven 400 degrees – These will bake for 20-25 minutes
2 cups flour
3 teaspoons baking powder
3/4 teaspoon salt
1/4 cup shortening (4 tablespoons butter)
1/4 to 1/3 cup sugar
1 large egg
1 teaspoon pure orange or lemon extract (vanilla ok if you don’t have the others)
1/2 cup whole milk (prefer whole vs. skim)
1/2 cup orange juice (with pulp is best)(go for broke as make fresh for that extra oh my factor)
2 tablespoons grated orange rind (avoid the pith, which is super bitter – the white stuff, only the skin of the orange)
Hand mixer, electric mixer.
You can do this by hand, as I have done with other muffins, but the extra fluffy factor is created in this case and recipe with using my mixmaster.

Directions:

Grease muffin pans, this recipe will make between 12-15 muffins (the normal size muffin pans)
Preheat that oven at 400 degrees if you haven’t done so already.
Sift flour, measure, add baking powder, salt and sift again. Set aside.
If you are using pre-sifted flour, then measure once, add other dry ingredients and sift once with dry ingredients all together.
Cream shortening, adding sugar slowly, mix until light and fluffy.
Add egg and beat, then add milk, orange juice and extract and beat one minute.
Slowly add dry ingredients (flour, etc.) just until the ingredients come together – Do not over beat! Literally takes maybe 2 minutes on slow with an electric mixer – ok to have some lumps – they will bake out, I promise.
Fill greased muffin pans two-thirds full, sprinkle tops with a little sugar if you wish.
Place on middle rack in preheated oven and allow to bake for 20-25 minutes.
Enjoy! – Image is from simcooks.com but recipe is my Grandma Nelle’s.