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RE: What can you knock up cheap? - 12/4/2011 3:44:59 AM

GreedyTop

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From: Savannah, GA
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quote:

ORIGINAL: stellauk
Pakistanis start with frying onions in ghee, to which they add spices and curry and then whatever ingredients they want the curry to be made up from - such as minced beef and peas for keema, chicken for bhuna, and so on. Allergic to dairy I substitute oil for ghee, preferring either sunflower or groundnut oil and I tend to cheat and use Oriental curry pastes which I buy from the Chinese supermarkets in Soho.

Similarly too I make the Polish bigos, which is based on cabbage and to which you can add wild mushrooms and selected offcuts of cooked meat starting with a base of water, tomato puree, onions and fenugreek.

keema.. *droooooool* one of my all time favorite NOMS!!

help me out with the cabbage dish?
first: Stella.. I LOVE the new pic!! YUMMY!!

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Post #: 181

RE: What can you knock up cheap? - 12/4/2011 3:46:24 AM

GreedyTop

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From: Savannah, GA
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~FR~

I need HK's sauerkraut recipe./...

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Post #: 182

RE: What can you knock up cheap? - 12/4/2011 5:10:43 AM

LadyConstanze

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Joined: 2/18/2005
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quote:

ORIGINAL: gungadin09

quote:

ORIGINAL: stellauk
I have heard of pulled pork - but what is it?

A big chunk of pork shoulder or butt, braised until it's falling apart, and then literally pulled by hand into small shreds. You can then toss the shredded meat in BBQ sauce, or whatever.

And what are salmon collars? I admit that salmon is a word that leaps right out at me. It's perhaps my favourite food, rather expensive here in the UK, but it's a sort of 'cat meet salmon, salmon meet cat' sort of relationship with me. Such is my relationship with salmon that I would gladly sign my soul away to any Dominant as a slave if it meant me being collared with salmon.

A salmon collar is the bony ring (collarbone) of salmon, directly beneath the head, which usually gets thrown away when they cut fillets off the fish. There's still plenty of meat on it, but it's not a posh cut since you have to sort of suck the meat off, like you would from ribs. You will have to specifically ask your fishmonger for them, since they're not normally sold. But if you can convince somebody to save them for you, you should get a good price. You can stew them, grill them, whatever. The same applies to collars of other fish although a halibut collar, for example, would obviously be much bigger.

pam

They literally cost Pennies, it's the staple diet for my cats and dogs and I have to admit that when I steamed it for them, I often smelled tempting enough to wonder if it would be fit for human consumption, though it doesn't look very appetizing. Our fish monger throws in all sorts of offcuts like heads and such, not very pretty but the pets get a lot of fish for relatively little money.

The beasts get fish twice a week because it's really really good for them, especially for the joint problems of the girl and I have to admit really balk at the prices for fresh fish (the spoiled buggers refuse to eat cheap sardines), especially when it comes to feeding Dobies who tend to eat A LOT.

Come to think about it, the collar of the fish might make good stock for fish soup.

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Post #: 183

RE: What can you knock up cheap? - 12/4/2011 5:16:24 AM

Ninebelowzero

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I used to do a lot of Trout & Salmon fishing on the Ribble. I took my 35 yr old gear doen the river Dove last summer & filled the freezer with grayling. it's good meat.

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Post #: 184

RE: What can you knock up cheap? - 12/4/2011 5:47:42 AM

xxblushesxx

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From: Kentucky
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quote:

ORIGINAL: LafayetteLady

quote:

ORIGINAL: ChatteParfaitt

I buy cheap wine or sherry to use just for cooking, since I don't drink wine except as a special thing (although I love good wine). Over the holidays I do buy brandy for brandy balls, since it's one of my xmas cookie staples. They need to made 2 weeks ahead.

So I use the rest of the brandy for my ham glaze and for my corn pudding (yum), so it's all good.

My nana used to make rum balls, are they similar. I do NOT bake. Cook yes. Bake cookies and stuff? No. I learned a long time ago, but I'm not that huge of a sweet eater and if I made them, I would eat them.

So I guess we will need to expand this whole recipe for some goodies too and maybe you will stary with your brandy ball recipe? And of course if you know how to make rum balls, Nana never wrote down the recipe, but I did love those.

**needs the brandy balls recipe** also *wonders if the rum balls I've always made should have been made 2 weeks in advance* Hmmm....

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Post #: 185

RE: What can you knock up cheap? - 12/4/2011 6:12:04 AM

xxblushesxx

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Stella, here's how I begin baked potatos in the microwave. Some people serve them straight from the microwave after this, but I prefer to put them in the oven a bit afterwards. Take one large baking potato and poke some holes in it with a knife. add about half an inch of water to a container large enough to hold the potato. Cover with plastic wrap and microwave between 8 and ten minutes (depending on the size of the potato) remove from microwave and **carefully** remove the plastic wrap, (I've received more steam burns doing this than I can count!) turn potato over, re-cover and microwave 7 to ten minutes more. I then wrap it in foil and pop in the oven.

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Post #: 186

RE: What can you knock up cheap? - 12/4/2011 6:42:40 AM

ChatteParfaitt

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From: The t'aint of the Midwest -- Indiana
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BRANDY BALLS

1 box vanilla wafers, crushed
3 tbsp. cocoa
1 1/2 c. finely chopped walnuts
4 1/2 tbsp. corn syrup
1/3 c. bourbon - brandy or other liquor
1 c. confectioners sugar (also extra for rolling balls)

Mix together wafer crumbs, cocoa, nuts and confectioners sugar. Add syrup and brandy (or whatever alcohol you are using. Mix well and form into balls. Roll balls in confectioners sugar. Finely chopped coconut may also be added if desired. Makes 50 to 60 balls.

You can use just about any liquor, grand manier for an orange flavor, frangelica for hazelnut, creme de menthe or peppermint snappes for mint.

The main thing is to get the brandy/cornsyrup mixture is the right proportions to the cookie/nuts/sugar mixture. It should be sticky enough to hold together, not too sticky to roll.

If it seems too sticky, add more confectioners sugar, if it seem to dry, add some liquor.

They need to "cure" in a cookie jar or storage tin with a tight lid. A week is minimal, two weeks is best. They will last a several weeks and are very durable for mailing.

The kids will love making these (one of my fav pics of my daughter when she was very young is her about 2 years old rolling brandy balls in confectioner's sugar), plus they make a wonderful gift.

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Post #: 187

RE: What can you knock up cheap? - 12/4/2011 6:54:32 AM

Hippiekinkster

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From: Liechtenstein
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quote:

ORIGINAL: gungadin09

quote:

ORIGINAL: Hippiekinkster
I am just now finishing off a pot of faux "Pho" w/ carrots, celery, broccoli, green peas, onions, a tomato that was on the verge, beef base (NOT bouillion or broth), chili-garlic sauce, lime juice (thought I had some lemon grass in the freezer but no), 1/2 off flank steak from Kroger, a touch of fish sauce, and some chinese noodles. I have snow peas and baby bok choy in the fridge, but I'm keeping them for something else (orange-sesame noodles, chicken w/ bok choy Cantonese style, and fried tofu w/ snow peas w/ homemade "satay" sauce.

I have always like Cajun Red Beans n Rice. And Gumbo. Fairly cheap to make if one omits seafood and uses chix, ham, andouille...

Potato-corn chowder w/ ham (or Kielbasa) with chipotle and mint.

Pasta w/ tomatoes (sundried if ya want), red bells, kalamata olives, fresh basil, and lots of shaved Parmigiano. A bit of carrot puree sweetens it.

Have You posted to the recipe thread?

pam

I don't really have recipes for this stuff; I just do it.

GT - I think I used Granny Smith apples in the Kraut. I simmered it in a good Riesling Spätlese (probably a Rheingau), sprinkled in a tiny bit of allspice, and I think I put some Juniper berries in.

For those who don't know, "seasoning" is normally salt and pepper. I like the flavor of the pink Himalayan Sea Salt, myself.

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Post #: 188

RE: What can you knock up cheap? - 12/4/2011 7:10:00 AM

Hippiekinkster

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Scott's Mango-Grand Marnier Bread Pudding
(fairly cheap, depending on what you have on hand...)

9x11x3 baking pan/dish full of 1/4-1/2" stale bread cubes (decent French bread, not that cheap-ass wonder/walmart shit...WTF is wrong with you?

)

About a cup or so of good cane sugar
About a cup of Grand Marnier (or other orange liquer)
About 2 cups of diced mango
(shredded coconut optional)

Caramelize the sugar over low heat. Add about a cup of boiling water to the sugar with care (it may spatter). Stir until you have a syrup, then add the GM. Mix the mango in with the bread cubes. Pour the syrup evenly over the bread cubes. Stir gently. Bake at about 350F until a golden crust forms.

Top with white chocolate sauce (I always added some raspberries and a couple fresh mint leaves as garnish at the restaurant)

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Post #: 189

What can you knock up cheap? - 12/4/2011 7:29:04 AM

barelynangel

Posts: 6233
Status: offline

Quick cheap breakfast - low carb

This is one of my favorites it's easy and very good and inexpensive

Easy Mini-Quiches

3/4 c. cooked broccoli (or other veg. some people use use onion and bellpepper zucchini any sturdy veggie chopped will do.)
12 strips bacon - cooked and chopped - i am lazy, i buy the lil packets of real bacon bits
1 cup shredded cheese, any variety
6 eggs
1 cup heavy crea - i sometimes use less or even water but basically what you are doing is making a scrambled egg mixture.
salt and pepper to taste or a little cayenne pepper can also be added or other spices -- i sometimes use garlic and italian spices.

Preheat oven to 350 spray muffin tin lightly with Pam.

Divide cooked vegetables among muffin tins. Crumble one strip of bacon into each. Divided shredded cheese evenly among each tin.With a fork or your fingers mix these ingredients do they won't be layered.

In large mixing bowl beat eggs well, add heavy cream and mix well. Stir in seasonings. Pour mixture evenly into each tin. Bake at 350 for 30 minutes. They are done when a knife inserted in the middle comes out clean.

Note- These will puff up while cooking but will shrink down after cooling. These are easy on the go breakfasts. You can flip them out of the tins and store them in the fridge and then just heat them up in the AM>

1.3 grams carb each

Here's another one:
1 lb. sausage, cooked and crumbled
1 cup shredded cheese
4 whole eggs
3 egg whites
3 cups 1/2 n 1/2

Preheat oven to 425. Line 2 muffin pans and divide sausage between the 24 cups. Top with cheese. Combine remaining ingredients and fill each cup about 3/4 full. Bake for 30 minutes.

Not quite a quiche, but super easy...

12 eggs
1 lb. sausage, cooked & crumbled
8 oz. shredded cheddar cheese

Mix all ingredients together, spoon into 18 muffin tins sprayed with olive oil. Bake at 350° for 30 minutes (or until golden brown & set).

You can also substitute the meats for any you like with eggs or make them veg only.
You can pretty much use your favorite veggies and spices

Remove from muffin tins when cool and store in fridge or freezer. Microwave until hot to eat.

2-3 "muffins" per serving. (3 muffins = 2 eggs)

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Post #: 190

RE: What can you knock up cheap? - 12/4/2011 7:33:46 AM

barelynangel

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Chicken Muffins or quiche

TASTY CHICKEN MUFFINS
12 ounce can chicken, drained and flaked - or a cup or so of leftover chicken roast or such you have -- you really coold make these with any shredded meats
2 eggs
1/4 cup celery, minced, 1 small stalk - i sometimes use this sometimes not
1 teaspoon dry minced onion
1/4 teaspoon pepper
1/2 teaspoon i add italian and garlic seasoning instead use any seasoning you like with chicken
2 tablespoons pimiento, minced, optional - i have never added this.
2 ounces cheddar cheese, shredded sometimes i use sharp chedder or moz etc

Mix all of the ingredients well in a medium bowl. Spoon into 6 well-greased muffin cups. Bake at 350º 30-35 minutes, until set and lightly browned.

Makes 6 muffins
Can be frozen

* Or use 1/4 teaspoon poultry seasoning and 1/4 teaspoon salt

This is a variation of the Tuna or Salmon Muffins. These might be nice served with some gravy over them. These are good, You could save a bit of money by not buying expensive canned chicken (i do because i am lazy and i don't like chicken on the bone) and use some leftover roast chicken that's been shredded. You will need about a cup or so of meat.

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Post #: 191

RE: What can you knock up cheap? - 12/4/2011 10:04:23 AM

agirl

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Drool.....I eat trout twice a week. Hot one day, cold with mung dahl the next. I adore it. I've never had grayling, is it similar to trout?

agirl

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RE: What can you knock up cheap? - 12/4/2011 10:14:10 AM

agirl

Posts: 4530
Joined: 6/14/2004
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quote:

ORIGINAL: LafayetteLady

quote:

ORIGINAL: ChatteParfaitt

I buy cheap wine or sherry to use just for cooking, since I don't drink wine except as a special thing (although I love good wine). Over the holidays I do buy brandy for brandy balls, since it's one of my xmas cookie staples. They need to made 2 weeks ahead.

So I use the rest of the brandy for my ham glaze and for my corn pudding (yum), so it's all good.

My nana used to make rum balls, are they similar. I do NOT bake. Cook yes. Bake cookies and stuff? No. I learned a long time ago, but I'm not that huge of a sweet eater and if I made them, I would eat them.

So I guess we will need to expand this whole recipe for some goodies too and maybe you will stary with your brandy ball recipe? And of course if you know how to make rum balls, Nana never wrote down the recipe, but I did love those.

This is our recipe for Danish Rum Balls: (it was in the Xmas thread)

This recipe has been handed down through my husband's family. It varies from family to family and region to region in Denmark. All the measurements are approximate as we have always made it by *eye* but this will be a fair guide.

250g porridge oats
50g     sugar
50g     cocoa powder
50g   softened butter
Rum according to taste
Make a pot of very strong coffee and use 1/2 a mug of it;

Blend the oats with the softened butter using your fingers.
Add the cocoa to the sugar, then add to the mixture.
Add the warm coffee.
Add rum.
Mix well.

If the mixture is too sticky, adjust by adding a few more oats, if too dry add a little more coffee.
Roll into balls about the size of a small walnut between your palms and lay out on trays to dry out.

We are making them tomorrow as the lads will be at home and, frankly, sitting around the table together rolling them means Xmas is on it's way. Yeah, we love it!!

agirl

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Post #: 193

RE: What can you knock up cheap? - 12/5/2011 12:03:50 AM

graven42

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Joined: 11/10/2011
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quote:

ORIGINAL: Fornica

I totally volunteer to compile a CM cookbook! I love trying new recipes :)

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Post #: 194

RE: What can you knock up cheap? - 12/5/2011 9:55:07 AM

needlesandpins

Posts: 3901
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tonight we have had roasted butternut squash. cut up into chunks, lightly brushed with oil, salt, ground pepper, morrocan spices, black onion seeds and roasted on g5 for 45mins, for the last 15mins i put slices of chorizo on top.

filling, very cheap and so tasty.

needles

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Post #: 195

RE: What can you knock up cheap? - 12/5/2011 12:22:41 PM

LafayetteLady

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From: Northern New Jersey
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Any idea how to translate grams into cups/teaspoons, etc.? My measuring cups use "cups" and "liters."

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Post #: 196

RE: What can you knock up cheap? - 12/5/2011 12:23:54 PM

LafayetteLady

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From: Northern New Jersey
Status: offline

I prefer to cook my pulled pork in the barbeque sauce. The meat gets really marinated in the sauce that way.

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Post #: 197

RE: What can you knock up cheap? - 12/5/2011 12:26:10 PM

GreedyTop

Posts: 52100
Joined: 5/2/2007
From: Savannah, GA
Status: offline

THIS may help, LL

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Post #: 198

RE: What can you knock up cheap? - 12/5/2011 12:26:37 PM

Hillwilliam

Posts: 19394
Joined: 8/27/2008
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quote:

ORIGINAL: agirl

Drool.....I eat trout twice a week. Hot one day, cold with mung dahl the next. I adore it. I've never had grayling, is it similar to trout?

agirl

Almost identical.

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Post #: 199

RE: What can you knock up cheap? - 12/5/2011 12:28:05 PM

mnottertail

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3 teaspoons
1 tablespoon
1/2 ounce
14.3 grams

2 tablespoons
1/8 cup
1 fluid ounce
28.3 grams

4 tablspoons
1/4 cup
2 fluid ounces
56.7 grams

5 1/3 tablespoons
1/3 cup
2.6 fluid ounces
75.6 grams

8 tablespoons
1/2 cup
4 ounces
113.4 grams
1 stick butter

12 tablespoons
3/4 cup
6 ounces
.375 pound
170 grams

32 tablespoons
2 cups
16 ounces
1 pound
453.6 grams

64 tablespoons
4 cups
32 ounces
2 pounds
907 grams

one is mass and one is volume so you sort of have to fudge.

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