Garbanzo Bean Winter Vegetable Stew

Garbanzo Bean Winter Vegetable Stew

I saw this recipe title somewhere. No idea where. Can't find it anywhere online. I bought a can of garbanzo beans, an acorn squash and a butternut squash. But no recipe to be found. So here's what I did...

Ingredients
1 can garbanzo beans ($.99)
2 tsp extra virgin olive oil ($.10)
1 cup chicken broth (free from last night's chicken) (note from Danika, use approved broth in a combination to 4 cups or make your own chicken or veggie broth)
3 cups vegetable broth (free) See instructions here
1 small acorn squash ($.94)
1 small butternut squash ($1.07)
1 box frozen spinach ($.50)
1 tsp garlic powder ($.01)
Salt/Pepper
2 tsp honey ($.15)
2 tsp green curry paste ($.25)
1 cup rice, uncooked ($.20)

**Note: Rice + Garbanzo bean = complete protein

Directions
1. In large saucepan, add olive oil and garbanzo beans. Saute 2-3 minutes. Add chicken broth and vegetable broth.
2. Microwave butternut squash for 3 minutes. Remove and let cool. Microwave acorn squash for 3 minutes. Remove and let cool. Reason: Peeling and cutting are much easier after their skins have been softened. Once cool, peel skin off with peeler or knife. Cut in half lengthwise and scoop out seeds. Cut both squash into 1/2' square cubes. Add to broth.
3. Peel and cut carrots into circles. Add to soup.
4. Microwave spinach packet according to package instructions. Remove from plastic and add to soup.
5. Add spices, curry paste and honey to stew. Stir through. Cover and cook for at least 45 minutes on medium-low heat.
6. Cook 1 cup rice in 2 1/2 cups water. Bring water to boil. Add rice. Return to boil, cover and reduce heat. Simmer for 20 minutes. Fluff with fork.
7. Serve stew with side of rice or serve stew over rice. A healthy and colorful dish!

Cost $4.21

Pasta Fagioli Soup

http://www.5dollardinners.com/2009/01/pasta-fagioli-soup.html

Pasta Fagioli Soup

The house smelled WONDERFUL all day as this soup simmered in the crockpot! I used this recipe from Recipezaar, modifying it just slightly.

Suggested sides for soups...coming later in the week!

Ingredients
3/4 lb ground beef ($1.11)
5 cups water (I didn't use broth and it turned out FINE!)
1 15 oz can of diced tomatoes ($.23)
1 6 oz can tomato sauce ($.33)
1 cup dried red kidney beans ($.40)
2 carrots ($.30)
2 stalks celery ($.20)
1/2 onion ($.20)
2 tbsp italian seasoning (note, use approved or just use oregano and garlic plain)
2 tsp garlic powder
salt/pepper
8 oz pasta (use rice pasta to keep it GFCFSF) ($.99)
2 heads broccoli ($.75)

Directions
1. Brown and drain ground beef.
2. Chop onion, carrots and celery.
3. Add ground beef, onion, carrots, celery and water to crockpot. Add canned tomatoes and tomato sauce. Add dried beans (yes, this is OK!). Add italian seasoning, garlic powder and salt and pepper to taste. Set crockpot on low for 8 hours.
4. Add pasta about 1 hour before crockpot cooking finishes up.
5. Steam broccoli in steamer for 3-4 minutes.
6. Serve soup with side of steamed broccoli.

Cost $4.31

This recipe made a LOT...there will be plenty of leftovers for tomorrow!

Fruit "snacks" or in other words, a fruit bowl centerpiece

This picture is from Rocks in my Dryer...

She talked about how the kids actually eat fruit if it's used as a centerpiece. I absolutely agree. We order most of our food through Azure Standard cause we save so much money there. As part of that, I look through the produce and order whatever is cheapest. You can order small but since we order once a month I usually get 10 or 20 lbs of a fruit. Hey, where else can you get 20 lbs of snack food for $14?

When bananas go on sale you're talking 39 cents a lb. Packaged fruit snacks are $5/lb for comparison.

Some goes in my cold storage, some goes in the fridge, and some goes in the fruit bowl. We keep the fruit bowl full as we need and it always disappears quickly.

The great thing about it is that the kids know they can always have fruit and they don't ask me for snacks. This saves tons of money and sugar AND baking time! My kids do well with apples, pears, mangoes, and bananas. The other fruit that's high in salycylates we limit a little more.

Stuffed Green Peppers

http://www.5dollardinners.com/2009/01/stuffed-green-peppers.html

Stuffed Green Peppers

I've done it! I've really done it! I made a meal that costs more than 5 smackers!!! I wasn't sure that was possible anymore!

I saw this recipe in a Taste of Home Slow Cooker Recipe book. I just HAD to try it. I knew if I didn't get the green peppers on sale the meal would be way over. I was right! Even if they had been on sale, I think I'd still have gone over! Oh well. Can y'all forgive me this once???!!!

Also, wanted to say thanks for all the great advice from yesterday's "dried steak" fiasco !

And make sure you stop by this week's $5 Dinner Challenge for even more great frugal recipe ideas!

Ingredients
4 large green peppers ($3.96) *gasp*
1/2 cup rice, uncooked ($.10)
1/2 lb ground beef, cooked ($.75)
1 can Rotel diced tomatoes and green chiles ($.37) But these are free at Kroger this week!
1/2 cup frozen organic corn ($.25)
1/2 cup shredded cheddar cheese ($.37) Do not add if GFCFSF! (whole milk cheese with annatto if colored)
3 medium sweet potatoes ($1.39)

Directions
1. Cook 1/2 cup rice in 1 1/4 cup of water. Bring water to boil. Add rice and return to boil. Cover and reduce heat. Simmer 20 minutes.
2. Add can of Rotel, frozen corn and cooked ground beef to the saucepan with the rice. Mix well.

3. Cut the tops off of each bell pepper and remove the seeds and stem.
4. Scoop rice and meat mixture into each bell pepper. Place bell peppers into the crockpot. Cook on low for 4 or 6 hours. About 15 minutes before serving, add shredded cheese to the tops of each pepper. Let cheese melt.
5. Slit sweet potatoes with knife or vent with fork. Bake sweet potatoes at 350 for 1 hour in baking dish with 1/4 inch water. Cover with foil. Remove and let cool about 10 minutes. Peel skins off of the potato and mash. Serve with cinnamon and butter if you like. We eat them "plain".
6. Serve stuffed bell peppers with a side of mashed sweet potatoes.

Cost $7.19 WAY OVER :(

(note from Danika, I rarely buy peppers cause they cost so much but in the summer we have a garden and they grow very easily.)

http://www.5dollardinners.com/2009/02/super-bowl-snacks-and-dinner.html

Ingredients
1 cup green lentils ($.25)
1/2 cup split peas ($.15)
4 cups water
3 cloves garlic, crushed ($.10)
5 green onions ($.40)
1 can Rotel ($.37) (note from Danika, use canned or fresh tomatoes)
Salt/Pepper
1 cup uncooked brown rice ($.40)
Guacamole ($2-3) (optional garnish)

Directions
1. In large saucepan, bring water to boil. Add lentils and split peas. Return to boil and reduce to medium high heat and cook for 30 minutes, until lentils and split peas are soft. As the lentils are cooking, add Rotel, crushed garlic, diced green onions and some salt and pepper to taste.
2. Cook 1 cup brown rice with 2.5 cups of water. Bring water to boil. Add rice and return to boil. Reduce heat and simmer for 50 minutes.
3. Serve spicy lentil chili over brown rice. Top with homemade guacamole.

Chicken pot pie bowls

http://www.5dollardinners.com/2009/02/chicken-pot-pie-bowls.html

Chicken Pot Pie Bowls

BIG Thanks! I wanted to say thanks to those who voted for me at the BlogNet Awards. I WON for the month of January, and have been added to the best blog of the year award list for 2009. Thanks!!!

I take no credit for this recipe. I found it in the February edition of Rachael Ray magazine. Not only is it super creative, but it's a GFCF(and SF) version of one of my favorite meals! I just about jumped out of my seat when I saw the article. RR doing an article on food allergies! Yippee!!!

Here's my spin. It's pretty close to the article's recipe.

Ingredients
2 chicken breasts ($1.77) About 1 lb!
2-3 tsp extra virgin olive oil ($.10)
1 tsp garlic powder ($.01)
Salt/Pepper
1-2 Tbsp mustard ($.05)
1.5 - 2 lbs of white potatoes ($1.19)
1/2-1 cup of milk ($.08)
1 Tbsp butter or olive oil ($.15) See GFCFSF potatoes here
Salt/pepper
1 16 oz bag frozen mixed veggies ($.99)

Directions
1. Place chicken breasts in 8x8 glass baking dish. Sprinkle with olive oil, garlic powder, salt and pepper. Bake at 350 for 45-55 minutes.
2. Thaw frozen veggies.
3. After chicken is done cooking, cut into 1/2 inch - 1 inch cubes. Combine cubed chicken with frozen veggies. Add 1 Tbsp mustard and stir through.
3. Make mashed potatoes: Scrub and peel potatoes. Cut into quarters. Boil until tender (about 10 minutes). Drain and place in bowl. Add butter (or olive oil), milk (or rice milk) and salt and pepper. The consistency of the mashed potatoes needs to be thick. So add milk carefully!
4. Place mashed potatoes on plate, make a well to fill in with the chicken and frozen veggie mixture.
5. Serve chicken pot pie bowl. This will surely be a new favorite!!! We did not have a side dish with this. I made too many potatoes so we had plenty. The article suggests a salad with cherry tomatoes.

(note from Danika, I would also make a sauce with a cup of whole milk or approved rice milk and a TBSP of arrowroot powder to make it more like a pot pie.)

Just a note

I found some recipes on a blog someone sent me (baking beauties), I've copied a few down that will work with Feingold and they also happen to be gluten free. Most on the blog would either not be Feingold safe or would need approved ingredients. My blog however, is mostly always acceptable ingredients so please pop over to her blog if you have a Feingold list.

Corn tortillas

http://thebakingbeauties.blogspot.com/2008/05/corn-tortillas.html

Corn Tortillas

These little tortillas were so simple to make, it isn't really even a recipe! You can buy the corn flour you need at your grocery store or mexican market. The corn flour, called masa harina, is a flour that has been treated with lime, which makes it more nutritious and easier to digest. By following the directions on the bag of corn flour, you can quickly & easily make your own fresh corn tortillas.

Source: Simply Recipes

Before you start
You can make the tortillas completely by hand, by forming a thin pancake with the dough between your hands. But unless you are somewhat experienced in this method, you'll get more consistent results by using a tortilla press. These too are available in Mexican markets and come either in wood or cast iron. They are available online at Amazon.com. You can also roll out the masa with a rolling pin, between pieces of wax paper.

Making the Masa Dough
To make 16-18 tortillas, start with putting 2 cups of masa flour in a large bowl. (Hint: for added "lift" you can mix in 1/4 teaspoon of baking soda.) Add 1 1/2 to 2 cups of very warm water to the masa flour (according to the directions on the package, some brands may call for different amounts of water). Mix in and let sit for 5 minutes or so. Begin working the masa with your hands to make the dough. Work the dough for several minutes. Press the dough with your fingers and the palms of your hands as if you were kneading bread dough. If at any point through the tortilla making process the dough seems too dry or too wet, add a little more water or masa to the dough.
Take a piece of the masa dough and shape it into a ball the size of a plum, or slightly large golf ball. Make about 16-18 balls from the dough.

Pressing the Tortillas
Take two pieces of wax paper or plastic from a plastic bag and cut them to the shape of the surface of the tortilla press. Open the tortilla press and lay one piece of wax paper on the press. Place the masa ball in the center. Place another piece of wax paper over the masa ball. Gently close the press and press down, until the dough has spread to a diameter of 6 inches.

Cooking the Tortillas
Heat a griddle or a large skillet on high heat. Working one at a time, hold a tortilla in your hand, carefully removing the wax paper on each side. Allow the tortilla to rest half on your hand, and half hanging down, and gently lay the tortilla down on to the skillet. Start working on pressing the next tortilla. Cook the tortilla on the hot pan for 30 seconds to a minute on each side. The tortilla should be lightly toasted and little air pockets forming.
Remove the tortillas to a tortilla warmer lined with dish towel or paper towels, or wrap them in a dish towel to keep them warm. Serve immediately or refrigerate and reheat.

(note from Danika, I was sick of the waxed paper and I bought a tortilla maker that's a tortilla press and a cooker all in one. It was only $19.99 at stuff mart and I wouldn't trade it for the world. It is one of my few non-stick appliances that I won't get rid of.)

Brown Rice Waffles

http://thebakingbeauties.blogspot.com/2008/05/brown-rice-waffles-gluten-free.html

Brown Rice Waffles (Gluten Free)

I was very surprised (and happy) that these waffles, made from brown rice flour, were as tasty as they were. Another keeper! These are perfect for a "breakfast in bed" for Mother's Day! :)

Unfortunately, I can't remember where I found this recipe. If anyone knows, please let me know, as I'd like to give credit to the website I found this one.

2 cups brown rice flour
1 cup buttermilk or sour milk (milk and vinegar)
2 Tbsp oil (note from Danika, use melted butter, melted coconut oil, or approved oil)
1 tsp. real vanilla extract (or your favorite; maple, almond or walnut)
1 tsp salt
1 Tbsp. sugar

Mix the above. Add some water if too thick or too dry. Then add:

2 eggs
1 tsp. baking powder
1/2 tsp. baking soda

Mix well. Let batter sit for 1/2 hour. Preheat waffle iron. Oil it well and as often as needed while making the waffles. Make waffles following iron manufacturer's instructions.

Herbed Corn on the Cob

http://thebakingbeauties.blogspot.com/2008/08/herbed-corn-on-cob-grilled-in-foil.html

Herbed Corn on the Cob Grilled in Foil

Mmm...fresh corn on the cob. What a handy way to eat corn. It's like God put it on a stick for us, and we all know how much fun food is to eat that comes on a stick (like Popsicles and corn dogs, for example). Today I saw a road-side stand selling fresh corn on the cob, so it is just starting to be ready to pick here in Manitoba. Here is a fantastic way to make your corn on the cob. It is flavourful, crisp, and super easy to do.

Source: Recipezaar

Ingredients:

6 ears fresh corn, cleaned
6 Tbsp sweet butter, softened
1 tsp salt
1 tsp sugar
1 tsp fresh basil
1 tsp thyme
1 tsp parsley
1 tsp rosemary

6 pieces aluminum foil, big enough to wrap corn

Directions:

1. Place one corn on each foil.
2. Mix remaining ingredients together and rub into each cob.
3. Wrap foil up around the corn and grill for 15 minutes, turning often.

(note from Danika, If you don't have corn on the cob just use a bag of frozen sweet corn and add the herbs)