Recipes Under $5 - Frugal Recipe of the Week #3: Smoked Sausage with Red and White Beans

Drying and smoking foods as a way to preserve them has been with us for thousands of years. The following is a version of soup that uses both dried and smoked foods. I don't really know what cuisine this recipe "officially" belongs to, though it does share some ingredients in common with popular Cajun and Creole recipes for red beans and rice.  The seasoning that is used in my recipe is different from these cultures, however, as the familiar spices and tomatoes that are used in those recipes are not used in this one. 

I've been making some version of this recipe for the past 30 years, ever since my husband and I were poor students working our way through college and trying to live on a shoestring budget.  What I like about this flavorful soup is that it is a low-cost recipe that is easy to make while also being attractive to serve. It's definitely a notch up in presentation and taste from regular, classic soup bean recipes that use the humble pinto bean for the base.

Smoked Sausage with Red and White Beans Recipe

Rinse then soak, 1 pound of white beans. Navy, or Great Northern are the best choices for the white bean. You can get a 1 pound package at most of the dollar stores, or save more by buying in bulk. I usually fill my sink full of water, drop in the beans, swirl them around a few minutes and then strain through a colander or other strainer to ensure that any dirt or dust is washed off. If any beans float to the top during this stage, discard them. 

Repeat the above step with 1 pound of red beans. Light or Dark Kidney beans are the best choices for the red bean. You can also get a 1 pound package of kidney beans at most dollar stores for just $1. Just as you washed, strained and soaked the white beans, do the same for your red beans. 

Put both types of beans together into a large, tall stock pot. cover with enough water that the volume is at least double the height of the beans in the pot.  Let the beans soak, covered, overnight in your refrigerator.

In the morning, you will see that the size of the beans has roughly doubled, and there is very little water left in the pot. Drain the beans again. Put them back into the pot. Cover with enough chicken broth that the volume is at least double the height of the beans in the pot. This is about 4 to 6 quarts of chicken stock, which can be expensive if you buy it. Check out my recipe for homemade          basic chicken broth and make your own broth so that this step doesn't cost you anything. You can also substitute water in place of the chicken broth.

To the pot add one chopped yellow onion, a few dashes of salt, pepper, and four finely minced cloves of garlic. Add a couple of tablespoons of dried Italian seasoning (a teaspoon or two of each: thyme, oregano, basil, parley and a bit of rosemary if you grow your own herbs) into the pot as well. All together the seasonings cost under $1.

Bring the pot to a boil. Once at a roiling boil, reduce heat to low-medium, cover, and simmer for about two hours. 

After two hours, finely slice one pound of your favorite smoked sausage and add it to the pot, as well as about a quart of additional water or broth. Some people prefer pork, summer sausage, beef, or kielbasa. It really doesn't matter which one you use, and you can leave the skin on, use a skinless variety, or remove the skin yourself before slicing. You can even use regular or flavored fresh ground sausage, just make sure you brown it well first in the skillet before you add it to the pot.

I can usually get 9 to 12 ounces of smoked sausage at the local dollar store for a $1. The grocery store normally has the name brand smoked sausage for about $2 for a pound. Fresh ground sausage runs $1 to $3 a pound at my local grocery store. I usually get whatever is cheapest and on sale. 

Allow the beans to cook another hour or so with the sausage. The beans are done when you can pierce them easily with a fork. 

Serving Suggestions

Serve with sliced green onions as a garnish. Goes well with crusty garlic bread, white or fried rice, cornbread, or crackers. Can also serve with some grated cheddar or Parmesan cheese. 

Total Cost

Not counting the sides and garnishes, this dish comes in around $3 to $5 for the whole pot. It will feed 6 people two to three bowls a day for two to three days, so it's a very economical dish. If you don't want to eat this for several days in a row, it holds up well if you freeze the unused portions to serve later. 

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If you like frugal recipes under $5, be certain to check back next Wednesday for more yummy low cost recipes!

Recipes Under $5 - Frugal Recipe of the Week #2: Filipino Chicken Adobo

Over the next few weeks I will be posting several frugal recipes for various dishes that contain chicken. The reason for this is three-fold. First, I personally really like the taste of chicken. It's also lower in calories and higher in several nutrients than some other types of meat.

Most importantly, for my budget at least, I recently scored a really great deal on chicken leg quarters, and paid only .37 cents a pound, versus the normal price of .69 to .79 cents a pound, for a 10 pound package. So, I stocked up, and I now have about 100 pounds of chicken leg quarters in my freezer.

Origins of Adobo Method of Cooking

One of the low cost recipes that I am sharing with you today, dear reader, is Chicken Adobo, and it was originally created in the Philippines. There, the Filipino people have been stewing meats and vegetables with vinegar and salt since the 16th century, prior to the arrival of the Spanish. As trade later developed between the Philippines and China, soy sauce came to replace the use of salt in many adobo recipes, but traditionalists continue to prefer to use salt.

Since vinegar creates a highly acidic environment, many believe that this recipe was developed as a way to cook meat and vegetables so that there was less of a risk of spoilage due to the lack of refrigeration on the tropical archipelago. 

Regardless of the reason why it was created, this dish tastes great and will make your kitchen smell heavenly while it cooks!  The following is my version of this classic Filipino recipe!

Filipino Chicken Adobo Recipe

Rinse and pat dry 6 to 7 chicken leg quarters. You may leave the thigh and leg attached to one another, or use a knife to separate into two pieces. (About $2 at .37 cents a pound)

Arrange the chicken pieces in a single layer in a deep 13 X 9 glass baking dish.

Combine 3/4 cup soy sauce (about 50 cents), 3/4 cup white or apple cider vinegar (about 20 cents), and 1/2 cup dark brown sugar (about 50 cents or less) and pour over the chicken, refrigerate and allow to marinate about 2 to 3 hours. 

Do NOT discard the marinade! Remove the chicken and sprinkle with some ground black pepper and very lightly sprinkle with a dash or two of powdered ginger (pennies, literally).

Add two to three tablespoons of olive oil (about 10 cents) to a hot skillet and quickly sear both sides of the chicken pieces on medium high heat for 2 to 3 minutes on each side, taking care to brown, but not burn, the chicken pieces. 

Once you've browned all of the chicken pieces, add three to four cloves of finely chopped garlic (25 cents) to the reserved marinade, as well as three finely sliced yellow onions (40 cents), a bay leaf (pennies) and one to two cups of homemade chicken stock/broth (free if you make it yourself).

If you don't know how to make homemade chicken broth and would like to learn, check out my earlier post  for my recipe for basic chicken broth.

Mix well, and return the chicken pieces to the marinade mixture in the pan, turning several times to ensure that they are coated well, leaving the pieces skin side up. 

* (see alternative cooking note) Cover the pan with aluminum foil and bake in a 350 degree oven about 1  to 1 1/2 hours, turning the pieces mid-way through the cooking process, and once again close to the end of the suggested cooking time. The last 10 to 15 minutes of cooking should have the chicken pieces turned, skin side up.

*Alternatively, you can cook this dish in your slow cooker on high heat for 4 1/2 to 5 hours. 

Regardless of which cooking method that you use, make certain that the chicken is cooked through and any juices run clear before you remove from the heat source. The chicken should literally pull free from the bone easily, as though it could fall off the bone, when the dish is done. 

Suggested Additions

For extra spiciness, Add a few red pepper flakes (pennies) to the sauce once you return the chicken pieces to the marinade.

For thicker sauce, drain the chicken once it is cooked and add a few spoonfuls of cornstarch or arrowroot (pennies) to the drippings. Bring to a boil over medium heat in a sauce pan until the juices thicken. Pour sauce back over the chicken, or serve on the side. 

Serving Suggestions

Serve with plain, steamed white rice on the side.

This next part is entirely optional, but for a more authentic flavor, try spritzing the cooked chicken pieces with some freshly squeezed lime juice and garnish with lime slices.

Sliced green onions also make an attractive garnish for this dish.

Total Cost

Not counting rice and lime garnish, the total cost to make Chicken Adobo is a little over $4, and it will feed a family of four three pieces of chicken each. 

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If you like recipes under $5, be certain to check back for another delicious frugal recipe of the week post next Wednesday!

Photo Credit: arnold inuyaki

Recipes Under $5 - Frugal Recipe of the Week #1: Russian Cabbage Soup

Autumn is upon us, and where I live the temperatures are starting to cool off. So, it's the perfect time for making soup. Today I am going to share with you, dear readers, how to make one of my favorite soups: Russian Cabbage Soup!

The Humble Origin of Soup

Soups have been helping humanity stave off starvation for tens of centuries, and were commonly known as "pottage" in the Middle Ages. Enjoyed by both rich and poor alike, most soups were known as "peasant food," and were simply thick and hearty stews made of water and sometimes beer or wine as well as whatever vegetables and herbs might be handy. Grains and meat were sometimes added as well as grated cheeses.

Since they grew in cool temperatures and could be stored for many months, cabbage and potatoes were two food staples that are found in most of the recipes for soups and stews made in Europe from the Neolithic period through to the Middle Ages. These ingredients are still in use in most soup recipes today.

Russian Cabbage Soup is a great choice to feed yourself and your family in the fall and winter. This soup is just the thing to knock the chill off on a wet and dreary afternoon or cold and snowy evening. It is low-cost, filling and nutritious, with cabbage being a great source of Vitamin C and potatoes a great natural source of potassium.

Known as Shchi in Russia, some version of this particular cabbage soup has been made there since at least the 9th Century and it remains popular over 1,000 years later! If you are curious how to correctly pronounce the name of this dish in Russian, check out this link at Wikipedia:  (Russian: щи; IPA: [ɕːi] ( listen))

Choosing the Meat for Your Stew

Pork is currently one of the lowest priced meats per pound that is available in my part of the U.S, and is found in most traditional recipes for cabbage soup in Russia proper as well as Estonia and the Ukraine. Today, many folks substitute beef chuck roast, chicken, or ground meat such as hamburger, sausage or turkey in place of the pork, which is entirely fine. You can even leave out the meat altogether and use vegetable stock in place of the beef broth if you prefer a vegetarian meal.

Guidelines for Cooking Time

It doesn't take long to assemble the ingredients for this soup; but keep in mind you will want to start early enough in the day that you have time to simmer it on the stove eye or in your slow cooker for 4 to 8 hours. The key is to cook it on a low temperature for several hours once the meat is browned. 

Russian Cabbage Stew Recipe

Into a 6 to 8 Quart Dutch Oven place a 2 1/2 to 3 pound Boston Butt Pork Roast

(Currently selling for 99 cents a pound in my location, I paid $2.75 for the one I used today.)

Add 3 minced cloves of garlic and two chopped yellow onions.

(3 pound bags of yellow onions are currently $1.29 in my area, and fresh garlic heads are $1 each. So this step costs between 50 and 75 cents.)

Sprinkle roast with some ground black pepper. 

(cost is pennies)

Brown meat on medium heat on both sides for several minutes. 

Grate two carrots and add on top of the roast after it's been browned.

(At 99 cents a pound this step costs you about 15 to 20 cents.)

Add 1 head of cabbage, that you've coarsely chopped, to the pot, on top of the carrots.

(At 39 cents a pound, this will cost you about 75 cents.)

Add one 15 oz. can of diced, stewed tomatoes on top of the cabbage.

(50 cents)

Add one quart of beef broth.

( I usually make beef broth at home, from leftover beef bones and freeze for when needed, so this doesn't cost me anything, but if you need to buy the broth you can get almost a quart sized box at several of the dollar stores for around $1. to $1.50.)

Add 1-2 tablespoons sugar and 2-3 tablespoons Apple Cider Vinegar, to taste.

(pennies, really)

Add salt to taste.

Add additional water to bring soup to within 1 inch of the top of your pot.

Bring soup to a boil on 3/4 high heat and then reduce temperature to low-medium, cover with a slightly ajar lid and simmer for 4 to 6 hours until the meat is done in the center and falls off the bone.

Before serving, remove the roast pork and either slice into strips or chop into bite sized pieces, removing the fat and bone before returning the now cooked meat to the pot.

Suggested Additions

About 2 hours before it's done, you can add a couple of small, finely diced potatoes, to the pot. I don't add the potatoes at the beginning to prevent them from becoming too mushy from cooking so long.

You can also add different vegetables, such as spinach, leeks and mushrooms to the pot. Some folks even add sauerkraut in addition to the fresh cabbage in this hearty stew. Feel free to improvise and make this YOUR soup!

While not traditionally associated with Russian Cabbage Stew, additions such as sliced yellow squash, peas, sweet potato and lentils can all impart an interesting flavor and texture to this soup.

Serving Suggestions

 I like to serve this soup with a toasted and buttered, crusty rye or pumpernickel type bread. Cornbread is also a good choice.

If you like, you can top off your bowl of soup with a couple of good sized spoonfuls of sour cream, some finely minced chives or green onions. Serve the soup and bread alongside a fermented vegetable, such as pickled beets or chow-chow as an extra low-cost treat for your taste buds!

Total Cost

My total cost when I made this soup today, not counting additions and bread was just under $5 and it will feed 4 to 6 people two large bowls a day for a couple of days. You can easily extend this soup to serve more people by adding more broth and a few more vegetables to the pot. .

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If you like recipes under $5, be certain to check back for another delicious frugal recipe of the week post next Wednesday! This Saturday I will be posting new money saving grocery shopping tips as well!

Photo Credit: Flickr, vasilv_spb

Money Saving Grocery Shopping Tips #1: How to Save on Ham

Yes, I know it's been quite a while since I last posted. I realize that probably means I've lost the few loyal readers that I had. But I also know that a lot of us are still struggling with making enough money to pay our bills and feed our families.

Since my original goal was to try to help others save money on groceries while sharing some frugal, money saving recipes with the world at large, I am going to try to revive this blog with regular posts about strategies to save money on groceries, along with regular posts of great, low cost recipes that will thrill our families and account balances!

Meat is easily one of the most expensive items on anyone's grocery list. Cold cuts such as ham are a popular choice for sandwiches, especially if you need to take lunch for work or school. So, I thought I would share this grocery shopping tip that I recently discovered that helps our family save on ham. 

Our local Sav-a-lot grocery store regularly sells bundles of ham ends, like the type that you would get sliced into luncheon meat in the deli, at 3 pounds for $6. That comes out to $2 a pound. Most of the time it is plain cooked ham, but often it is the maple or honey roasted variety. I've noticed that as it approaches the sell-by date, they mark it down half off, so that means it's $1 a pound. 

I simply wait until it's marked down at half off, and buy several packages. As soon as I get home, I take a long, serrated knife and go ahead and thinly slice the ends by hand to make slices for subs and sandwiches. My husband likes to take these to work, and it winds up being much cheaper than either the ham you get sliced in the deli, or even the little packs of luncheon meat such as bologna that's prepackaged in the deli case.

Of course, I can't slice all of the end, so there winds up being about a 1/2 inch to 1" thick slice left of each end. Since each package usually has 3 to 4 ends, I simply save that and slice those pieces into 1" cubes to use in casseroles, stir-frys and soups. These little ham chunks are perfect for potato soup, cabbage stir-fry,  an omelet, or even cheesy noodles!

Once I've got the ham sliced and chunked, I divide it into several smaller portions which I freeze. I just take them out of the freezer as needed. In my location, sliced deli ham averages $3 to $6 a pound, so I wind up saving $1 to $4 a pound, a significant savings that adds up over time!

Check back next Saturday for my next money saving grocery shopping tip and don't forget to drop by on Wednesdays when the latest frugal recipe of the week will be posted!

Photo Credit: Flickr, avlxyz

Top Five Grilling Tips for Perfect Grilled Steaks

Summer is right around the corner, and with it comes beach parties, swimming, barbecues and grilling. Try these five tips the next time you throw steaks or vegetables on the grill.

Take Some Care When Choosing Your Grilling Site 
Be careful to place your gas or charcoal grill outside in a safe spot, away from flammable trees, vegetation or other materials, including your house! If you are using an electric grill on the inside, make certain to place it on a solid, non-flammable surface in a well ventilated area. While this warning might seem like common sense, according to the National Fire Prevention Association, grilling causes thousands of house fires each year. According to a report by MSNBC, 18,000 people are treated in emergency rooms each year for grilling related burns and injuries, so take some simple precautions when you set up your grill.

Choose the Right Grade of Meat to Use When Grilling 
There are several grades of meat. In general, "prime" grades are the best, followed by "choice." Sometimes it is possible to cook a decent steak with a lesser grade of meat if the steak is marinaded first and cooked slowly over an open charcoal flame, but in general, lesser grades of meat such as select and standard are better cooked with slower cooking methods, such as baking in a slow cooker or braising instead of grilling them.

Choose Your Cut of Meat Based on Grill Type 

Your grilled meats will taste better if you take into consideration the type of grill that you will use to cook the meat when you are choosing the cut of meat.

Gas Grills

It is possible to cook a good rib-eye or filet mignon on a gas grill, but you need to make certain that you have preheated your grill first before you place these cuts. In general, cuts such as porterhouse, hanger, flatiron, or strip type steaks do better on gas grills than cuts with a higher fat content, such as filet mignon and center cut rib-eyes. Leaner cuts can also be cooked on gas grills, but may taste better if they are marinaded first and are cooked on a charcoal grill where wood chips can be used to impart more flavor. Many gas grills also have an extra shelf or rack inside, that allows cooks to grill vegetables such as corn on the cob, or peppers and onions, something that really should be avoided cooking on a charcoal or electric grill. Gas grills are also a good choice for ground types of meat, such as hamburgers, sausages or hot dogs.

Charcoal Grills

Charcoal grills tend to burn hotter than gas grills, allowing you more control while cooking. Charcoal grills are also the way to go if you are using a cut of meat with a high fat content, such as filet mignon or rib-eye, or if you will be applying a heavier type of sauce, such as barbecue to the meat that you are grilling.

When you use a charcoal grill, if possible, try using lump charcoal rather than briquettes for a longer lasting flame. After the charcoal takes on a nice ashen sheen, throw some hardwood chips, such as hickory or mesquite, onto the charcoal to help flavor your steaks and other meats.

When you position your charcoal in your grill, leave half of the grill free of charcoal, this allows you to have one side that is "hotter" than the other so that you can cook some cuts more slowly than others. In general, on the "hot" side, you will want to flip your steaks every 3 to 5 minutes.

Using the "cooler" side of a charcoal grill allows the meat to cook more slowly so that it absorbs more flavor from the hardwood chips and its natural juices as it cooks, resulting in a juicer, more tender meat. This cooler side also works well for ribs, as well as the less tender cuts of meat, such as round, chuck, flank, and sirloin. These cuts are less tender because they are leaner. Since they have a lower fat content the lower heat and longer cooking time will help these cuts to be more tender.

Inside or Electric Grills

Many popular electric grills are designed to drain off the meat's natural grease and juices as it cooks, resulting in a dry piece of meat. To compensate for this tendency, you should choose ground meats, such as 80/20 hamburger, or go with boneless meats that will cook quickly and that you have marinated before hand, such as chicken breast with lemon juice. If you do go with steak, you will want to choose a cut that is well marbled with fat, such as rib-eye, but most steak purists shudder at the thought of cooking a rib-eye on anything but a gas or charcoal grill.

Allow Meat to Come to Room Temperature Before Grilling 
Regardless of the type of cut of meat that you choose, or even the type of grill that you use, allow the meat to come to room temperature before you place it on the grill. While this might seem like common sense to some, this is one cardinal rule that many novices break. This error commonly occurs as the cook takes the steak directly from the pan it has been marinating within while in the refrigerator and tossing it on the grill. Allowing your steak or other cut of meat to warm up to room temperature over the course of a few minutes before you place it on the grill. This will allow your meat to cook evenly across it's entire surface and help you to avoid the "burnt on the outside, raw on the inside" grilling disaster.

Go Light With Seasonings and Marinades

In general, be sparing when seasoning your meat before it goes on a charcoal or gas grill, unless it is a lean or lower grade of meat. Most spices and sauces will burn off or evaporate when the meat is grilled, so they should be added sparingly or during the last few minutes of grilling or not at all. Most professional chefs use only salt and pepper to season the best cuts and grades of meat when they grill them.

Following these top five grilling tips can help anyone to grill the perfect steak and vegetables, regardless of the cut of meat or grill type.

We want to hear from you! What is your favorite cut of meat to grill? Share your best grilling tips with our readers in the comments section below.

Our Favorite Baking Recipe for Chocolate Chip and Pecan Cookies

A few years ago, my youngest daughter, Celine, discovered an online recipe that uses cream cheese as one of the ingredients in the batter for chocolate chip cookies. After a few additions and tweaks, this has become our family's favorite baking recipe for cookies. Enjoy!

Ingredients

2 1/2 cups plain, all purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 1/2 sticks of unsalted butter, softened until pliable, at room temperature

1/4 cup of cream cheese, softened until pliable, at room temperature

2/3 cup granulated sugar, natural cane sugar is best

2/3 cup brown sugar

2 teaspoons pure vanilla extract

2 large eggs, beaten

2 cups semi-sweet chocolate chips

1/2 cup finely chopped pecan pieces

Two medium sized mixing bowls

Mixing spoon

Greased baking sheet

Instructions

In one medium bowl, mix the flour, salt and baking soda together.

In a separate bowl, cream together the butter, cream cheese, sugars and vanilla extract.

Slowly add the beaten eggs to this mixture and continue mixing.

Once this batter is light and fluffy, add the flour mixture.

Once combined, sprinkle the chocolate chips and pecan pieces over the batter and stir them in.

Refrigerate this batter until you are ready to bake the cookies. Chill for a minimum of 3 hours, but the batter will still be good to use 2-3 days after it is placed in the refrigerator. It is very important that you do not skip this step before baking.

Preheat the oven to 375 degrees Fahrenheit.

Drop small mounds of dough onto your greased baking sheets, about 2 tablespoonfuls of dough to each cookie. Leave 2 to 3 inches of space between the cookies.

Bake until the cookies are a light, golden brown, about 8 to 10 minutes. Take the baking sheet out of the oven and let the cookies rest on the sheet for a minute or two before transferring them to a plate or wire rack to finish cooling.

Once cool, you can store the cookies in a cookie jar or other container. Our family usually can't resist the temptation and we eat most of them while they are still warm and gooey! These are perfect with a glass of milk or some vanilla ice cream!

Do you like chocolate chip cookies? Let our readers know your favorite baking recipe for chocolate chip cookies or similar desserts in the comments section.