Dining on a budget
6/26/2012Simple Chicken Stock
3 pounds chicken bones (necks, backs, etc.)
1 carrot, peeled and cut in 2-inch pieces
1 celery stalk (with leaves if it has them), cut in 2-inch pieces
1 medium onion, unpeeled, sliced in half
1 tablespoon salt
½ tablespoon peppercorns OR ground pepper
Place bones, carrot, celery, and onion in a large pot and add enough water to cover by 2 inches. Bring to a boil and reduce heat to a bare simmer. Add salt and pepper. With a large spoon or strainer, skim off the scum that floats to the top. Lightly simmer 1½ hours, skimming frequently. Strain before using. Can be frozen in plastic containers or even recloseable freezer bags.
Yield: About 12 cups
Roast Chicken With Leftovers
1 roasting chicken, 5-6 pounds
Salt and pepper
1 lemon, cut in half, optional
3 large potatoes
2 carrots, peeled and cut into 2-inch pieces
2 stalks celery, peeled and cut into 2-inch pieces
2 medium onions, peeled and cut into quarters
Preheat oven to 425°. Spray bottom of large roasting pan with nonstick spray.
Rinse chicken and pat dry, inside and out, with paper towels. Season well with salt and pepper, including the cavity. Insert optional lemon into cavity.
Scatter potatoes, carrots, celery, and onions on bottom of roasting pan and place chicken on top of the vegetables, breast-side up. Bake until legs move easily in their sockets and juices run clear when cut at the leg joint, about 1¼-1½ hours.
Unless serving a crowd, save some of the chicken and vegetables for leftovers.
Yield: 8 servings
Leftover Veggie Frittata
? tablespoon butter (1 teaspoon) OR nonstick cooking spray
1 cup leftover vegetables (as from Roast Chicken With Leftovers)
4 eggs
Salt and pepper
1/4 teaspoon curry powder (see cook's note)
Cook's note: This version is fairly mild. For more curry taste, use more curry powder.
Over medium heat, melt butter in nonstick sauté pan or spray with nonstick cooking spray. Add vegetables and cook until hot. Meanwhile, beat eggs well with salt, pepper, and curry powder.
Lower temperature to medium-low and add eggs. Stir briefly with spatula and cover. Cook until eggs set, about 4-5 minutes. If you can, flip the eggs in the pan and cook for 1 additional minute. If you cannot flip the eggs, cover and cook for 1 more minute.
If you flipped the eggs, slide frittata onto a serving plate. If you did not, place a large plate over the pan and turn the pan upside down, allowing the egg gently to fall upside-down onto the plate.
Yield: 2 servings
Curried Chicken Salad
2 cups leftover chicken, as from Roast Chicken With Leftovers
1/2 cup mayonnaise (see cook's note)
1 stalk celery, chopped
1 tablespoon raisins
1/2 cup apples, chopped
1/2 teaspoon curry powder (see cook's note)
Cook's note: This version has relatively little mayonnaise; use more if you like your chicken salad with a creamier taste. Similarly, this version has a mild curry flavor; use more curry powder if you want a stronger taste.
Mix together all ingredients.
Yield: 2-3 servings
Easy Tomato Sauce
1 tablespoon olive oil
1/2 small onion, chopped
1 garlic clove, minced
1 (28-ounce) can crushed tomatoes OR whole tomatoes with their juice
Pepper, to taste
Salt, to taste
Cook's note: This recipe is easily doubled, tripled, or more to provide leftovers.
If using whole tomatoes, remove the hard stem ends with a knife, discard them, and crush tomatoes with your hands into a large bowl, adding the juice.
Add olive oil to a large pan or pot over medium heat, and sauté onions for 3 minutes or until translucent. Add garlic and cook until fragrant, about 30 seconds. Add tomatoes and season with pepper to taste. Bring to a boil and immediately lower heat to a low simmer. Cook uncovered for 1 hour. Stir in salt to taste. Serve over pasta.
Can easily be frozen in plastic containers.
Yield: About 3 cups
Source: Adapted from Rao's Cookbook: Over 100 Years of Italian Home Cooking
Sloppy Josephs
1 tablespoon oil
1 pound ground beef
1/4 cup green bell pepper, chopped
1 1/2 tablespoons brown sugar
Salt and pepper
2 teaspoons red wine vinegar
1 tablespoon mustard
1 tablespoon Worcestershire sauce
2 cups leftover Easy Tomato Sauce
4 hamburger buns
Heat oil in large skillet over medium heat. Add ground beef, green pepper, and brown sugar. Season with salt and pepper. Cook, stirring occasionally to break up lumps of meat, until browned. Drain off excess oil.
Stir in vinegar, mustard, and Worcestershire sauce. Add leftover Easy Tomato Sauce. Mix together and cook 5 minutes. Serve on hamburger buns.
Yield: 4 servings
Source: Adapted from Food Network recipe by Rachael Ray