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

Easy and Quick Roast Jerk Chicken for Two

This is one of those super easy phenomenal tasting spicy roasted chicken dinners that takes no time to prepare. simply set it up, throw it in the oven, and voila, it’s done an hour later or less -no fuss cooking with the feel of a fine French Restaurant-looking lovely fresh roasted chicken with a jerk twist.

Ingredients:

• 1 split down the middle small chicken.
• 2 sprigs of fresh rosemary
• red chili flakes (optional – but oh so good!)
• kosher or rock salt & fresh cracked pepper
• 2 teaspoons dry jerk seasonings
• 2 teaspoons olive oil
• hot preheated oven 350 degrees
• cast iron or clad skillet – or shallow pan, anything that can go into the oven.

Directions:

1. Start your oven, and set chicken skin side up in skillet or shallow pan.
2. Pour and rub olive oil over skin. Add salt, pepper, crushed red pepper, dry jerk seasonings and fresh rosemary.
3. I also place one sprig of rosemary under wing as it laid across the chicken half.
4. That’s it! Throw it into the oven, cook till internal temperature in breast/thigh reaches 165 degrees – depending upon size of bird, mine took 55 minutes.
5. Let rest out of pan on a plate before splitting in half to serve on two plates.
6. My dish shown has roasted bell peppers and potatoes that I inadvertently left in a little too long – but still had a nice bite to them.

Though the photo is not very good, my pal and I were too eager to stop long enough to set up the photo, but I assure you that it was mighty tasty!

Leahs Fresh Herb Chicken Marinade Recipe

I made this after having it at a friends house this past weekend, I couldn’t believe how tender the chicken was and the menagerie of herbs really made this fresh bright tasting chicken I broiled up last night. This is an easy winner and is great for all types of chicken whether you are grilling, broiling or roasting.

Ingredients:

The amounts are approximate, pretty much a small handful of each herb, minced. The one thing that I would highly suggest, is that you cut the herbs from your garden just before you are going to use them to make the marinade.
4 sprigs rosemary
5 sprigs cilantro
5 sprigs flat leaf parsley
10 large basil leaves
2 scallions
3-4 cloves garlic
Juice of one lemon
1/2 cup olive oil or more.
Fresh cracked pepper
kosher salt
4-6 chicken thighs with or without skins and bones
large zip lock bag, or container large enough to allow chicken and marinade to marry in.

Directions:

Rinse chicken well and pat dry with paper towels.
Mince finely all herbs and place into bowl.
Add good amount of freshly cracked pepper (1 tablespoon) and add 1 teaspoon or more of kosher salt to bowl.
Add lemon juice and olive oil to bowl and stir marinade.
Pour over chicken in zip lock bag or container.
Marinade for at least 30 minutes and up to 24 hours.
Turn bag or chicken over once and awhile so that all parts of the chicken are well coated.
If you are roasting chicken, simply rub marinade all over chicken before placing the bird in a hot oven and roast 15 minutes per pound if not stuffed, 20 minutes if stuffed.
If broiling or grilling, make sure grill surface or broiler is preheated, and cook at least 12 minutes on each side on medium heat.
Serve it up with your favorite side dishes!

The fresh herbs really make this dish work, so if you do not have access to fresh herbs, get them from your neighbor or local farmer’s market. If you haven’t cooked with fresh herbs, trying this dish will convert you quickly. I know I will be making this dish again and again.

Oh Sherri – Your Chickens Great Recipe

I was so tired of leftovers, so off I made this for dinner last night, super easy yet creates a nice complex taste thanks to the reduced red wine sauce with mushrooms and a sprinkling of fresh lavender in the herbs de province. Served with steamed broccoli with toasted spiced walnuts and almonds, garlic and olive oil and oven roasted fennel with parmesan cheese.

Ingredients:

Sliced thin chicken breasts (I sliced mine when they were semi-frozen to make it super easy and its far cheaper to do it yourself then to buy them pre-sliced thin)
1 box 8 oz. brown/baby bella mushrooms
1 medium onion or 3-4 shallots – diced/chopped
4 garlic cloves
1/2 cup raisins (golden raisins or dried currents perfect too)
3/4 cup or less of red wine (I used an Australian Cabernet)
1 cup water
1-1/2 tablespoon “better than bullion paste – chicken flavor”
(or substitute water and bullion paste with one cup of low-sodium chicken broth)
1 good teaspoon herbs de province
1 good teaspoon of lavender (crushed in hands prior to putting in skillet)
1/2 teaspoon fresh cracked pepper
Olive oil & butter
**Chicken coating
1/2 cup flour
1/3 cup corn starch
salt & pepper
**Marinade for chicken
1 egg
1/3 cup low sodium soy sauce
1/3 cup worcestershire sauce
1 deep skillet

Directions:

In bowl for marinade, take egg and beat well, then add soy sauce and worcestershire sauce and mix till well blended.
Add sliced thin chicken breasts to marinade, let sit for at least 10 minutes and up to 30 minutes and set aside while setting up everything else.
In second bowl, mix corn starch and flour with salt and pepper and set aside.
Slice up mushrooms into good sized pieces – since they ’shrink’ when cooking. I cut mine into four pieces each. Set aside.
In skillet, Add a drizzle of olive oil and butter. Take ONE clove of garlic and smash it with edge of knife, and put into skillet with olive oil and butter.
With remaining garlic cloves, mince and set aside.
Take out chicken slices, allowing liquid to drip off and dredge in flour mixture and shake off any excess – you want a light coating, not heavy.
Remove garlic from skillet once it starts to brown.
Place chicken in and allow to cook for only 1-2 minutes on each side.
You may have to do the chicken in batches as I did.
As each chicken gets light brown on each side, remove chicken and set aside on a plate, continue till all chicken is slightly browned. It will finish cooking in sauce. You may have to add a little olive oil.
Next, add chopped onions/shallots to hot skillet. Do not worry about browning on bottom of skillet. Allow onions to cook for 5 minutes, then add mushrooms. Add to cooking onions and mushrooms, pepper, lavender, herbs de province, garlic and cook for 2 more minutes.
Add red wine carefully to hot skillet, scraping up all the bottom bits of ‘flavor enhancers’ and add raisins.
After four minutes of cooking, add water and bullion paste. Stir to incorporate.
Keep skillet on medium and allow sauce to cook for at least 15 -25 minutes to reduce liquid somewhat.
Add chicken breasts back into skillet, scooping up mushrooms and sauce and pour over chicken breasts and allow chicken to heat through (say five minutes).
Once liquid had reduced and chicken has heated through, then taste sauce for any needs for salt. Since the sauce reduces, you might be surprised there may be no need for salt as the reduced sauce really enhances the flavors and seasonings.
Serve with your favorite side dishes.
Sprinkle some chopped fresh parsley over chicken (or chopped scallions like I did and as photo shows)
Enjoys the oohs and ahhs of delectable chicken!