Eat What You Have - Days 12 - 16

Alright, we are halfway there and, honestly, and don't hold me to this, I'm thinking about spilling this little experiment over into December. Apparently I was stocked a bit better than even I was aware!  As December approaches, I'll let you know my final decision.

Day 12 - Schnitzel with noodles!  I'm venturing you just heard one of two things in your head just now 1. an oompah band or 2. Fraulein Maria singing "Favorite Things."  I tend toward the latter.  As a matter of fact, I was whistling the song while cooking the meal.  Schnitzel is, basically, a meat cutlet (we used boneless pork), pounded thin, dipped in egg, then breaded and fried.  I bread mine in a mixture of bread crumbs with salt, garlic powder, pepper, and dried parsley.  They are typically served with egg noodles or spaetzle.  I threw in some lima beans for good measure.

Photo credit

Day 13 - Our Sunday "Eating Out" day

Day 14 - This was brilliant and I can not take credit.  All credit goes to my children and husband here.  The kids asked for spaghetti, though it wasn't on the menu.  I had the ingredients on hand and was willing to make it - without the meat, since it was unplanned.  My husband wanted meat and suggested we use the leftover schnitzel and make Pork Parmesan!  It was so beautiful that I took a picture.

They ate every bite.

Day 15 - My mom had all of the little guys, so we decided to have a cereal night...

Day 16 - Tonight we will be having Thai Lemon Beef. A favorite in the Hodges house!

Photo: J. Savage Gibson; Styling: Trinda Gage

Eat What You Have Days 9-11

Untitled, a photo by 19/77 on Flickr.

So, we have smooth sailing 'round 'ere to be a third of the way through the month. Our stores are still looking pretty good. I've had to make one run to the grocery for milk and fruit, other than that, we've not really noticed any difference! Yay!

On Day 9 we had Cornbread and Beef Skillet Pie. The only adaptations I made were 1. omitting the mushrooms 2. adding some oregano to the beef mixture and 3. baking it in a 9 x 13 pan. I've also made this with garlic instead of onion, added some basil to the beef mixture, and some Parmesan cheese to the cornbread - pretty yummy!

On Day 10, we had Honey Mustard Smoked Sausage and Potatoes. It started out as this recipe. We have made several changes each time we've made it. I make my own honey mustard as needed. Honey + dijon mustard - it's not rocket science. It's much cheaper than buying prepared honey mustard and takes up less space in your fridge. I rarely keep dry white wine in the house. I usually make it with a wheat beer, at least that is my favorite way. Last night, I made it with brandy - not as good as beer, but tasty nonetheless. I also tend to use russet potatoes, because they are cheap and I usually have them on hand.

On Day 11, we ate up the leftovers from the past few nights. Tonight is the first time in a LONG time that I can remember having not one container of leftover food in the fridge.

Eat What You Have Days 4-8

Turkey, a photo by powerpig set-ups on Flickr.

Sorry for the delay.  I had every intention of catching everyone up on our pantry project 2 days ago.  I picked up the laptop, logged on, and completely forgot why in the world I had gotten on there in the first place!  It came to me this morning and, well, here I am.

On Friday, the 4th, we had smoked sausage with spinach, red onion, and homemade mac and cheese.  On Saturday , the 5th, we celebrated my Mother-in-law's birthday with dinner at my sister & brother-in-law's house.  We typically get carry out on Sundays, so we picked up a Papa Murphy's pizza.  Using a $3 off coupon from a fund raising card sold by our eldest's football team, it cost us about $11 and we had enough left over to feed 2 of us on leftover night (the 8th). This all makes me sound like a cheater, so here is the recipe from last night:

Chicken and dressing casserole

ingredients:

1 1/2- 2lbs boneless skinless chicken breast

salt and pepper

1 tsp dried basil

3 Tbsp butter, divided

2 Tbsp vegetable oil, divided

3 stalks celery, chopped

1 medium onion, chopped

1 tsp dried parsley

8 cups cubed white bread

3 1/2 c chicken broth

1 tsp rubbed sage

3 1/2 Tbsp flour

1. Preheat oven to 425 degrees.  Place chicken breast in a pot and just cover with water.  Add salt, pepper, and basil to water.  Bring to a boil and boil until cooked through. (I often use this when I've forgotten to lay meat out early enough.  Not only do you get the chicken cooked, but you get some broth!) Remove chicken from broth and cut into chunks. Reserve broth.  Add chicken chunks and one Tbsp vegetable oil to a skillet and cook over med-high until browned, about 4-6 minutes.  Sprinkle with flour and stir to cover.  Add 1 1/2c chicken broth to skillet and stir until thickened and bubbly.  Pour into the bottom of a lightly greased 9 x 12 pan.

2. Melt one Tbsp of butter with one Tbsp of vegetable oil in a large skillet; Add the celery, onion, and parsley and cook over med-high heat until tender, about 8-10 minutes.  Remove from heat; add bread cubes and 2 cups of reserved broth; gently stir to combine.  Spread evenly on top of chicken mixture and dot with remaining butter.  Bake at 425 until dressing is browned and casserole is bubbly, about 20-25 minutes.


My guys like this served with mashed sweet potatoes.  I peel, cube, and boil 4lbs of sweet potatoes until they can be easily pierced with a fork.  I drain them and place them in my stand mixer (a hand mixer works, too) with a stick of butter, a cup a light brown sugar, and a Tbsp of cinnamon.  This really should be a dessert!

Eat What You Have - Day 3

I wasn't sure how tonight was going to go over.  My guys usually love breakfast for dinner, but we are talking biscuits and gravy breakfast for dinner and I go and pull this.  I kept my fingers crossed and it seemed to be a hit!  Woo hoo!  It really was quite yummy, though I think it is more likely to end up in our Saturday morning breakfast rotation than on our usual dinner menu.  I had the twins split a serving. All plates were cleaned, and the skillet was empty at the end of the meal. If our 16 year-old lineman were here tonight I would have doubled this recipe, but, as it stands, it only cost about $5.25!  If you try it, let me know what you think.

Potato Hash with Spinach and Eggs

Ingredients:
1lb white potatoes, cut into 1/4" chunks (I left the skin on mine)
salt
3TBSP unsalted butter
1 medium yellow onion, chopped
1 red bell pepper, seeded & chopped
red pepper flakes to taste (I used about 1/2tsp - the twins said it was too spicy...A added Cajun seasoning...)
10oz package fresh spinach
8 large eggs

1. In a large, heavy skillet with a lid, bring potatoes to a boil in salted water on high; Cook until potatoes are tender, about 5 minutes, Drain and set aside.
2. In skillet, melt 2TBSP butter over med-high.  Add onion and bell pepper, salt.  Cook until softened, about 12 minutes. Add potatoes and red pepper flakes and cook until browned, about 3 minutes.
3. Add 1TBSP butter to potato mixture and add spinach, a handful at a time, stirring until wilted, salt.  Make 4 wells  in the mixture.  Crack 2 eggs into each well and reduce heat to med-low.  Cover and cook until whites are set, but yolks are still runny, about 6-8 minutes.  Serve immediately. Serves 4

Modified from Martha Stewart Everyday Food

Adios...

The soundtrack to this blog post

OK, now that you have the music playing, I bid a fond farewell to ear x-tacy, a Louisville institution for over 25 years.  Many fond memories and best wishes to John & his staff....

Eat What You Have - Day 2

Alright, time to roll up our sleeves...an honest to goodness recipe!  Tonight we are having Chicken Cacciatore with Parmesan polenta. For any of you non-cookers out there, don't let the fancy name scare you.  It's chicken stew over cheesy cornmeal mash.  I've found that if you give a dish a fancier name in my house, not only do my boys assume I've toiled much harder over it, they assume they are getting something really special and are much more likely to gobble it up.  Trust me, you WILL have to employ this move later in the month with beans and rice.

Chicken Cacciatore with Parmesan polenta
Ingredients:
3 TBSP olive oil
12 boneless, skinless chicken thighs
salt and pepper
1 TBSP dried oregano
10oz mushrooms, sliced
1/3c all purpose flour
1 28oz can diced tomatoes
1c dry wine (I'm using white tonight, but I have used red & it was just as delicious)
2 medium onions, quartered
5 garlic cloves, minced
1/3c pitted green olives
1 12oz jar quartered & marinated artichoke hearts
1 1/4c cornmeal
1/2c grated Parmesan cheese


1. In a Dutch oven or heavy pot, heat 3TBSP oil over med-high.  Season chicken with salt and pepper.  Sear chicken, until browned, 6-8 minutes, working in batches; transfer to a plate.
2. Add mushrooms to pot; cook, stirring occasionally, until browned, 2-3 minutes.  Add flour, and cook, stirring, 1 minute.  Add tomatoes, wine, oregano, onions, garlic, olives, and chicken (with any juices).  Bring to a boil; reduce to a simmer, and cook until chicken is cooked through, 15-20 minutes.  Stir in artichokes during last 5 minutes of cooking.  Season with salt and pepper.
3. While stew is cooking, in a large saucepan combine 7 cups water, 2 teaspoons coarse salt, and 1/4 teaspoon pepper; bring to a boil over high heat. Whisking constantly, gradually add cornmeal. Reduce heat to medium-low; simmer polenta, whisking frequently, until thickened and creamy, 10 to 15 minutes.  Remove from heat stir in butter, milk, and Parmesan.  Polenta will thicken upon standing.  Serve chicken over polenta.  Serves 6.


Modified from Martha Stewart Everyday Food

Eat What You've Got - Day 1

So, in the spirit of eating what you've got, we kicked off big by having, what else? Leftovers!  We had pizza left over from Sunday and did not want it to go to waste.  Since we'd had a hectic day, we warmed it up and started the month off right!  Day One?  Check!