Don't Forget the Coupons

This is not necessarily food related. It could be, but I just had to share this. It's one of those "duh!" moments for me.

I don't know about you, but I tend to forgot all those great coupons I get in the mail, at HOME. Not the best place for them. Especially if I'm trying to save money and lower my expenses.

I got this great idea from a few of my mom friends at my daughters school.

Collect all your coupons from the mail and newspaper and put them all in one of the large coupons/ads that folds up. Now get one of those large binder clips and clip it all together. Now you have a neat little packet of all your coupons. You can keep them in the car (so you don't forget them) or even in your purse. 

These are my coupons for this week. I'm going to try this and see how much money I can save by actually USING my coupons.

A great big thanks to "the Cowgirl" and KF for the great idea!

This Weeks Menu

Over the years I have changed my shopping day and the "start" of my week many times. It also depends on my husband's work schedule. Wednesday seems to be a good day to start our week these days.

Wednesday

Chicken with Rosemary and Lemon Salt

Green Beans

Brown Rice

Thursday

Beef Bolognese

Green Salad

Friday

Meatloaf (pull from freezer)

Potatoes

Green Salad

Saturday

Chicken and Rice Casserole (bake half and freeze the other half)

Use leftover chicken from Wednesday (I put it in the freezer to make sure it would be okay.) {info. on freezing and refreezing foods} 

Veggie 

Sunday

Dinner at Nonna and Papa's - The easiest meal of the week. : )

Monday

Grilled Cheese and fruit

Tuesday

Deli dinner or Left Overs

Meatloaf

A true comfort food. This is my mom and brother's recipe. My brother came up with the recipe and my mom added the Italian Sausage.

I need to warn you,  it will make 8 to 11 loaves of meatloaf. Yes, you did read that correctly. It depends on how big you make each loaf. When I made this I made eleven 1-1/4 lb loaves. Put them in the freezer and take them out when you want an easy meal. My girls love this dinner!

Meatloaf

6 lbs of ground beef

4 lbs Sicilian Sweet Italian Sausage (take out of casing)

Put all the meat in a very large bowl.

1 loaf cheap white bread

3 cubes (1 tbsp) beef bouillon

Mix the bouillon with 1 quart hot water in a separate bowl. Tear up the bread and mush up in the bouillon water till very mushy. Put aside.

Add to ground beef mixture:

8 eggs (beaten)

12 oz French Fried Onion Rings

1-1/2 cup or so grated Parmesan cheese

about 1 cup chopped parsley

Add the bread/bouillon mixture and combine everything really good with your hands. Make sure all is mixed thoroughly.

Take out whatever you want for tonight's dinner and freeze the rest. I divide it up into 2 pound packages in zip lock bags.

I freeform the meatloaf on a tray in a roasting pan so the fat drips to the bottom instead of soaking into the meat.

Bake 2 pounds at 350˚ F for about 1 hour, 15 minutes.

If you put some potatoes in the oven to bake at the same time, all you have to do is make a salad or vegetable and dinner is done.

Question Regarding Freezing Casseroles

Can you help one of our members? Here is her question:

I read an article about time management and it mentioned cooking  
two casseroles at once. Then freeze one for a later date. Sounds like  
a good time saver to me!

The question is, what casseroles can you freeze and for how long? I thought it was a good question for the BMCC. All of us are busy :). Sharing recipes that can be made 2 at a time with one frozen for an easy meal later on would be cool!

If you have some ideas regarding freezing casseroles, please leave a comment.

Thank you for sharing!

Find the Star in an Apple

Did you know there is a star in every apple? There is. This is something really fun to do with the kids.

Just cut an apple in half - not from top to bottom, but from side to side (as shown above). Inside is the star.

Do you do stamping art with food items? This would be one to try. I bet you would get a cool star inside a circle if you stamped this. I'm going to have to try that.

Sliders/Mini Burgers

For a long time the only way I could get my older daughter (CK) to eat a hamburger was at McDonald's. I couldn't even get my younger daughter (O) to try any hamburger - McDonald's or otherwise. Something about the ground meat. Then both girls had Papa's Whimpies last winter in Lake Tahoe. They loved them. I even made them at home.

Over the Easter break the girls had some Sliders. O could not eat them fast enough. I was amazed. CK also loved them. Just make food mini and the kids love it. Too funny.

I started to make them at home. I would just cut a regular burger into quarters. The girls still loved them, but I wanted mini buns. I just couldn't find any....until now.

I pulled a package of Hawaiian Rolls out of the freezer. They were the perfect size. They were sweet, but they worked.

At the store today, I bought some Hawaiian Savory Rolls. Perfect! I can't wait to make them this week for dinner. (This image is from Hawaiian Rolls website)

They are so easy to make and so fast. They only takes a few minutes on each side. We cooked them on the griddle pan right on the stove. It worked out perfect. We toasted the mini buns. Topped with our favorite burger toppings. Tatter Tots or French Fries and a veggie - You're set.

Cupcakes

It's official. I have spoiled my daughters.

My older daughter will turn 7 years old tomorrow. A few days ago I told her I would bring cupcakes to her class. I mentioned I was going to just buy them at Nob Hill. Just make life a little easier.

"You have to make them!" she tells me. What? Yep...she expects homemade cupcakes. Store bought will not be acceptable. I've bought them before for parties. I do usually make mini double chocolate muffins for her class. This year, she wanted homemade cupcakes with frosting. Okay, how can I say no. It's her birthday.

I made Chocolate Sheet Cake, from Joy of Cooking, into cupcakes. I've made this cake before. It's easy and so good. Just as easy to make it into cupcakes. It made 24 regular size cupcakes. I made Whipped Cream Frosting to top them off. The girls added sprinkles. 

Worth Re-Posting

Michael Chiarello's Chicken Bolognese. It's our family favorite - by far! I posted the link to this recipe in 2005, but thought I would re-post it. This time with an image. I've been wanting to add images, but get caught up in making and eating the dinner and forget to take a picture.

Like I said the first time I posted this recipe. It's not a hard dish to make, but it does take time and you need to be at the stove pretty much the entire time. Which can be hard with children who don't let you cook dinner.

My suggestion is to make it on a weekend and get your husband to be your sous chef (to prep everything and your mis en place all set). That takes about 20 to 30 minutes (with no interruptions). Once your husband tastes this pasta dish he'll be happy to be your sous chef anytime you want to make it again. My husband jumps at the chance to get all my mis en place set if I tell him I'm making Chicken Bolognese. (Although he also likes doing it.)

Once your mis en place is set it will take 45 minutes to make the Chicken Bolognese sauce. I've timed it. I've got it down.

All four of us love this pasta dish! The girls even have seconds and thirds. It's so good. It's hard to stop eating it. It's even better the next day!

Tips:

Substitute the ground chicken for ground beef and white wine for red. Now you've got Beef Bolognese. Also good.

I have found packaged ground chicken in the meat department with the other chicken. If your grocery store doesn't have it and you don't have a meat grinder (attachment for Kitchen Aid Mixer), just ask the butcher in your meat department. They should grind some for you.

Bean and Cheese Enchiladas

Here is a great 2 serving meal from my cousin and fellow BMCC member.

Bean and Cheese Enchiladas

INGREDIENTS:

2 large corn tortillas (like Mission Super Size)

1 slice fat-free cheddar cheese, cut in half

2/3 cup enchilada sauce

1/3 cup fat-free refried beans

1/4 cup shredded fat-free cheddar cheese

1/4 cup chopped onions

1 tbsp. taco sauce

1/2 tsp. taco seasoning mix, dry

Optional toppings: fat-free sour cream, chopped scallions

 

DIRECTIONS:

Preheat oven to 400 degrees. In a pan sprayed with nonstick spray, cook onions over medium heat until they begin to brown (about 2 minutes). In a small dish, combine the onions with the refried beans, taco sauce, and taco seasoning. Mix well. Spray a small baking dish with nonstick spray. Heat tortillas in the microwave until slightly warm. Lay the tortillas on a clean, dry surface, and then spread about 2 tbsp. of the enchilada sauce onto each one. Place one half of the cheese slice on each tortilla. Then, evenly distribute the bean mixture into the center of each tortilla. Wrap the tortillas up tightly, and place them in the baking dish seam side down. Pour the rest of the enchilada sauce over the enchiladas. Bake in the oven for about 10 minutes (until the enchiladas are hot). Remove dish from the oven, sprinkle shredded cheese over the enchiladas, and then return it to the oven for about 5 minutes (until the cheese is nice and melty). Plate those babies and, if you like, top with some of the optional ingredients. Enjoy!

MAKES 2 SERVINGS

Serving Size: 1 enchilada (half of recipe) • Calories: 187  • Fat: 2g  • Sodium: 976mg Carbs: 29g  • Fiber: 4g  • Sugars: 5g  • Protein: 12g  • POINTS® value 3*

 

Broccoli Soup

Here is a very great sounding recipe from my cousin and fellow BMCC member. I think it would be good on a cold winter's day.

Okay after watching an episode of kitchen nightmares in which Chef Ramsey is trying to teach someone how to make proper broccoli soup I decided to give it a try...and the whole family loves it.

 

I take two bunches of organic broccoli

3 or 4 stalks of celery (organic always if you can find it)

one onion

 

Chop it all up...wash and boil in enough water to cover until soft.

Drain but make sure to save the liquid.

Puree veggies in a food processor or blender adding back some of the liquid to get a good soup consistency.

Season to taste with salt and garnish with a bit of shredded cheese on top.

We also like oyster crackers with it too....yum!

 

Easy Beef Stroganoff

Another great recipe from one of our members. Enjoy

Easy Beef Stroganoff

1 lb. hamburger

1 medium onion diced

1 clove garlic minced

1- 10-1/2 oz. can Cream of Mushroom Soup

1/2 Cup Sour cream

2 Tblsp. Catsup

2 tsp. Worcestershire sauce

Noodles - Cooked in salted boiling water

 

Saute onions in a little olive oil till they are soft. Add meat and

garlic and cook till meat is done. Combine remaining ingredients

except sourcream and noodles and add to meat.  Heat through. Then mix

in sourcream and heat but do not boil.

 

Serve over noodles. I mix the noodles and the meat mixture all

together in the pot.

Healthy Tip

I do our school newsletter. If I need a filler I add in a "Healthy Tip of the Month." My tips come from Raising Healthy Eaters, 100 Tips for Parents by Henry Legere, M.D.

This is a great little book. It's easy and fast to read. You don't even have to read the entire book, you can just go through and read which tips sound good to you at the time. Here is one I feel very strongly about.

Tip 26 - Even if your kids are picky eaters, don’t cook separate meals.

There are many things you can do  to encourage your children to enjoy their meals, but one thing you should not do is prepare different meals for them. Your children will not allow themselves to starve, so don’t worry if they skip the occasional meal or if they just pick at some of your dishes. You’re not a waitress, and your kitchen isn’t Denny’s, so don’t feel that you have to whip up a separate meal for each of your kids. Let’s face it: most parents don’t have the time or the energy to prepare a separate meal for each member of the family, and you shouldn’t feel obliged to.

There are some things that you can do, however, to encourage your children to eat with the family. Include your kids in a weekly or monthly menu planning, but don’t allow them to engineer each meal around their one or two favorite foods. You should be aware of your children’s favorite dishes and do your best to incorporate them into your menu at least every other week. For typical meals, incorporate familiar and acceptable dishes, but keep in mind that children still need to be exposed to new types of foods. Remember, kids may reject a food more than ten times and then come to like it, so persevere.

Cooking Class in Florence, Italy

I was just watching Samantha Brown's Weekend in Florence on the Travel Channel. What a wonderful weekend trip! If I had the money, I'd book the trip right now.

When I do book the trip I would love to take a cooking class in Florence. Faith Willinger is an American who has lived in Italy for the past 25 years. She now has one day cooking classes in Florence. How wonderful is that?

There are two different classes, "Lessons in Lunch" and a full hands-on Market-to-Table session. I have no idea what the cost is. I can't find that on the website. Once my trip is planned I'll inquire about the cost.

On Faith Willinger's website there is also a recipe page. It looks like she might change the recipe. There is only one listed. It sounds delicious. I'll have to try it. She also has pages about her pantry, traveling, and photos. It's worth checking out.

Buon appetito!

Salad with Apples, Dried Cranberries and Goat Cheese

One of our BMCC members altered a Cook's Illustrated salad recipe. I've had this altered version several times at our members home. It's a very tasty salad.

One thing I also like about this salad is if your kids don't go for lettuce there are still good things in here they can pick out.

Salad with Apples, Dried Cranberries and Goat Cheese

serves 6

14 cups hearty mixed greens, washed and dried

Goat Cheese

1/2 cup walnuts, chopped coarse and toasted

1 cup dried cranberries (can also use dried cherries)

2 medium Granny Smith apples

Vinaigrette

2 tablespoons cider vinegar

1 tablespoon Dijon mustard

1 teaspoon finely minced shallot

1/4 teaspoon salt

6 tablespoons extra-virgin olive oil

ground black pepper

Combine vinegar, mustard, shallot, salt, and sugar in small bowl. Whisking constantly, drizzle in oil; season to taste with pepper. Toss with greens.

Quarter and core apples and cut into 1/8 inch thick slices. Toss greens, walnuts, cranberries, apple slices, and goat cheese together.

Hint: Use less greens, apples, walnuts, cranberries and goat cheese (just enough for your family) and save the remaining vinaigrette for next time.

Polpette with Mozzarella and Tomato

...or Italian meat patties. This is something my grandmother would make when my mom was a little girl. I haven't made it in a while. It's very good.

The recipe is from The Italian Kitchen by Gabriella Mariotti.

Polpette with Mozzarella and Tomato

serves 6

1/2 slice white bread, crust removed

3 tablespoons milk

1-1/2 pounds ground beef

1 egg, beaten

2/3 cup dried break crumbs

vegetable oil, for frying

2 beefsteak or other tomatoes, sliced

1 tablespoon chopped fresh oregano

8 ounces mozzarella cheese, cut into 6 slices

6 canned anchovy fillets, drained and cut in half lengthwise (you could leave this out. we love it)

salt and ground black pepper

Preheat the oven to 400˚F. Put the bread and milk into a small saucepan and heat very gently until the bread absorbs all the milk. Transfer the bread to a bowl, mash it to a pulp and let cool.

Put the ground beef in a bowl with the bread mixture, the egg and seasoning. Mix well, then shape the mixture into six patties. Sprinkle the bread crumbs onto a plate and dredge the patties, coating them thoroughly.

Heat above 1/4 inch oil in a large frying pan. Add the patties and fry for 2 minutes on each side, until brown. Transfer to a greased ovenproof dish, in a single layer.

Lay a slice of tomato on top of each patty, sprinkle with oregano and season with salt and pepper. Place a mozzarella slice on top of each. Arrange two strips of anchovy, placed in a cross, on top of each slice of cheese.

Bake for 10-15 minutes, until the cheese has melted and the patties are cooked through. Serve hot, straight from the dish.

Homemade Poptarts

Here is a fun recipe from my cousin. She had a home daycare for years so she has lots of fun recipes. This is not only fun to make with the kids, but you know what is going into them.

Homemade Poptarts

one batch of pie dough (homemade for store bought)

homemade or store bought jam

Roll out pie dough.

Cut into shapes and spread jam on them.

Leave a half inch or so around the edge without the jam.

Cover with another piece of the same size and shape dough.

Crimp the edges with a fork and poke vent holes.

Bake until the pie dough is done.

Store in a re-sealable bag.

Pumpkin Muffins

It's that time of year when I start thinking of Pumpkin Pie, Pumpkin Bread--anything pumpkin. Here is a great muffin recipe I got from my cousin, who is a BMCC member.

Pumpkin Muffins

1 box of spice cake mix

1 small can pumpkin

1/2 cup apple sauce

1/2 to 2/3 cup cinnamon chips (or 1/2 to 2/3 cup raisins)

Mix at medium speed for 2-3 minutes

Fill muffin cups.

Bake at 350˚ - mini muffins bake for 12 minutes or regular muffins for 18 minutes.

Pork Loin in the Crock Pot

Here is another recipe from the BMCC email archives. As winter approaches I know many of you like to use the crock pot. I've heard rave reviews about his recipe.

Pork Loin or Short Ribs in the Crock Pot

Just put pork loin or short ribs (no bones and very little fat) I use the leanest cuts available. I've done this dish with chicken too and it is just as good.

Add:

1 can of condensed golden mushroom soup

2 - 3 cubed peeled potatoes (you can use sweet, regular, or both)

1/2 chopped onion

baby carrots

3/4 cup water

Put all of this in a crock pot (potatoes on bottom) on low for 6-8 hours. The meat will fall apart when done. I usually serve this with green beans or peas.

If you want to make this on the stove top,  which is good too, brown the meat and onions first  and then add the rest of the ingredients and simmer for 45 minutes to 1 hour.

NOTE from another BMCC member on this recipe: Check your crock pot settings. Mine has only low and high. A dish like this = LOW 10-12 hours, HIGH 5-6 hours.

Kauai Chicken

I have two friends who have started "Functional and Fabulous Recipe Friday." I thought I would join in and take this opportunity to add all those recipes from the BMCC emails to the blog. There are so many fabulous recipes the group has shared over the years. I really want them on the blog.

Here is one of the first recipes one of our members shared way back at the beginning in 2003. I've had this dish at her house. It's wonderful. 

Kauai Chicken

An Easy Standby

8 chicken thighs

Sauce:

1/4 cup EACH white and brown sugar

1/3 cup soy sauce

2 Tablespoons Hoisin Sauce

1 minced garlic clove.

Coat thighs in shallow pan with half of sauce mixture, bake uncovered for 25 minutes at 400˚. Turn chicken, and remaining sauce, bake another 15 minutes.

Two Yolks in One Egg

One of our members posted this on her blog. I thought it was a good one to post here.

"Does anyone know, when baking and using eggs if you get two yolks in your egg whether that still counts as one egg or two?? I have been working through a dozen extra large "cage free brown eggs" and just about every one of them so far has had two yolks in each shell!"

First of all, WOW, that is some chicken!

Here is what I found on the web on answerbag.com. Sounds good to me.

"A double-yolker is usually a jumbo, which is a third larger than a medium and 20% larger than a large, which most recipes are based on. If it's an old recipe, count it as one and a half, but eggs are usually added for the consistency of the whites--yolks just add color, richness, and flavor." 

Any other ideas....leave a comment.