I'm back, Babies!

Hello!  Among my many resolutions for this year, I had promised myself to revisit this blog.  New posts coming soon.  More party menus, budget friendly meals and fun to come...stay tuned.

Work with what you have - Clean out the Freezer Challenge!

A few weeks back, I went to spend a few days with my sister Bridget and her family. Bridget is a teacher, and had to return to school, and she needed someone to stay with my 9-month old niece, Chloe, for a few days. I was happy to oblige, as Chloe is a sunny, funny little girl, and I don't get to spend time with her as often as I'd like. While I was there, I decided I'd treat the family to some home-cooked meals as well.

Bridget and her husband, Kevin, had taken advantage of a big meat sale some weeks before, and their freezer was pretty well stocked. Sometimes, though, if you don't plan ahead or have the time, you're more likely to order a pizza than reach into the freezer.

So, I took a look in the freezer and pantry, and tried to come up with 3 dinners that I could fix without buying much else. I found ground turkey, boneless pork chops, and chicken breast tenders in the freezer. Elsewhere, I found spicy stir fry sauce, cans of mushroom soup, frozen broccoli, and baked beans. They also had some nice salad greens, which, with a few things from the market, we made into a salad to pair with 2 meals.

So, here's what I came up with:

Chicken and Wild Rice Casserole

Spicy Pork Stir Fry w/Whole Wheat Noodles

Turkey Chili

I have posted my chili recipe earlier (Red-Head Beantown Chili), so you can refer to that if you're interested. I simply substituted ground turkey for the beef, and used the baked beans from the pantry.

We'll concentrate on the other 2 recipes. I'll start with the ingredients we had on hand (highlighted in red), then go on to tell what other ingredients we had to buy.

Chicken and Wild Rice Casserole

* 1 and 1/2 lbs. boneless chicken breast tenders (boneless, skinless thighs would also work), chopped into 1 inch pieces

* 1/2 of sm. box frozen broccoli florettes (other half used for stir fry)

* 1 can cream of mushroom soup

* also on hand: olive oil, half and half

* 2 boxes long grain and wild rice mix (like Near East or Uncle Ben's)

* 16 oz. bag shredded cheddar cheese (also used as chili topping)

Preheat oven to 375 degrees. In a large saucepan over medium heat, heat mushroom soup, (using the empty soup can to measure) half a can of 1/2 and 1/2 (or full can of milk), and 2 1/2 cans of water, and a tbsp. of olive oil. Combine with a whisk. When mixture comes to a boil, add contents of wild rice mix, both boxes. Bring to a boil again, stirring occasionally. Turn off heat and add chicken pieces and broccoli, stir well to combine.

Transfer mixture to a casserole dish that has a lid. Cover, and put in 375 degree oven. Bake for 25 minutes, removing once to stir, and making sure to cover before returning to oven. After 25 minutes, remove from oven and remove lid. Stir mixture one more time, then sprinkle 2 generous handfulls of shredded cheddar cheese over the top. Return to oven, uncovered, for another 10-15 minutes - until cheese is melted and lightly browned. Let sit for a few minutes, then serve with a nice green salad.

It's rich and satisfying, and even after serving 3 for dinner, there was enough left for 2 lunches the next day. You can also mix up the vegetables; green beans, mushrooms, or asparagus would also be delicious.

Spicy Pork Stir Fry with Whole Wheat Noodles

* 1 and 1/2 lbs. boneless pork chops (chopped into thin strips)

* 1/2 box frozen broccoli (defrosted)

* Spicy Stir Fry Sauce (such as House of Tsang, sweet and spicy)

* vegetable oil

* red pepper flakes

* 1 lb. whole wheat thin spaghetti (used Barilla)

* 1/2 lb. fresh snow pea pods

In a large pot, heat 3 or 4 quarts of water to boiling. Once it comes to a boil, add a tsp. of salt. Cook spaghetti according to package instructions, drain well and set aside.

Heat 1 tbsp. vegetable oil over med-high heat. Add pork, and quickly stir fry until lightly browned - then remove and set aside. Add another tbsp. of oil, let it get hot for a minute, then add pea pods and broccoli. Stir fry for a minute or two, until they are lightly charred and tender, but still a little crisp. Remove and set aside.

Add a little more oil and 3 or 4 tbsp. of the stir fry sauce to the skillet, heat until bubbly. Add noodles, and stir fry over high heat until the noodles have a little char and have soaked up the sauce. Return pork and vegetables to the skillet with the noodles, and cook until they are all re-heated. Top with another generous drizzle of the stir fry sauce, a sprinkle of red pepper flakes (for a little heat and color), and serve!

Again, this was enough to feed a crowd and have left-overs. It's hearty, yet light - and has great spice and flavor. Also, you can use chicken or beef, and you can use any combo of vegetables you like (or have on hand).

So, remember, before you grab a menu or head for the market - check the freezer and pantry. You might enjoy the challenge of trying to make a meal out of what you have on hand. Who knows what you might come up with?

Party on - Ellen Wheels

Coming up next...

Cheapo Deluxe Mexican Dinner Party!

Farm Stand Fabulous

Lisa and I have been best buddies for a long time, and have always shared a love of cooking and throwing a party.









I was able to visit her and her family on Cape Cod last week, and we took the opportunity to have a party. Some of our other old friends came by...Harriette, Annie, Jamie, Lou & Sarah (who came roaring up on their motorcycles - so cool!), and Gillian - and we had a great spread, Mark made us a fire in his back yard custom fire pit, and, as always, we laughed a lot!

The evening before the party, we went to meet Lisa's Mom, Jean, because she was taking the kids for some quality grandma time. Sam and Rowan had a video arcade and movie to look forward to (go Nonny!). We met halfway between Lisa's and Jean's, near a roadside farm stand where they had bought some amazing peaches a week or so before.

Said peaches inspired a great cocktail and dessert for our get-together. Lisa found a recipe in the great "Cake Mix Doctor" cookbook - all recipes that start with a box of cake mix. Creative and easy, especially for the baking-challenged like myself. I'll ask Lisa to send me a copy of this particular cake recipe-at the moment I only have a picture and sweet memories...





Look at that! And it tasted even better.

The peaches also made a fresh, delicious addition to the White Sangria we made. Sunshine in a glass...beautiful and budget-friendly. The great thing about sangria is that you can use an inexpensive wine.

White Sangria

* 1 big bottle white wine

* 1 cup triple-sec (orange liqueur)

* 3-4 peaches, pitted and sliced

* 1 lg. orange, 2 lemons and 1 lime, sliced into wheels


* generous last minute-splash of seltzer, lemon-lime soda
or champagne

Empty wine into a pitcher, add cup of triple-sec and sliced fruit. We used citrus and peaches, but you can use any fruit you like - cherries, berries, melon, apples - all will work. Whatever you have in the crisper drawer or freezer. The trick to sangria is putting it together and letting it sit in the fridge. The longer it sits, the more flavor and sweetness you get from the fruit. Just give it a stir every once in a while.

Right before you serve, add your bubbles. We were lucky to have a split of champagne in the fridge, a gift from the parents of one of Lisa's students. Trust me, if you can splurge on the champagne or sparkling wine, it makes a fantastic addition. Also, reserve a few citrus wheels to garnish the glasses. Here's the breakdown, for 2 big pitchers of Sangria:


* Big Bottle Pinot Grigio (sale) $9.99

* small bottle triple-sec $7.99 (also used in glaze for peach cake)

* peaches $3.49

* lemons/lime $2.00 (also used in Orzo Salad & White Bean Dip)

* orange $.39

* champagne split - free


Total - $23.86

Don't forget to snack on the boozy fruit left in your glass and in the pitcher!

Along with some BBQ chicken legs and burger sliders, we decided to serve some economical summer sides. Namely, Orzo Salad with Summer Veggies and Garlicky White Bean Dip. The basis of both recipes are inexpensive pantry staples, namely orzo pasta and canned white beans. We also bought some fresh picked veggies from the farm stand, and made use of herbs and tomatoes from Lisa and Mark's garden.

The orzo salad is something I've made many times and in many ways. In this instance, I've grilled the veggies, because I could. At home, I either use a grill pan or roast the veggies in the oven with a little olive oil, salt and pepper.

Orzo Salad with Summer Veggies

* 1 lb. box Orzo pasta

* juice of 2 lemons, zest of 1 lemon

* 1/2 cup olive oil

* 1/2 cup chopped fresh basil

* 1/2 cup chopped fresh scallion or chives

* 1 medium onion, sliced into rings

* 1 lg. zucchini, sliced lengthwise into planks

* 1 lg. summer squash, sliced lengthwise into planks

* 1 lg. garden tomato, chopped into 1 inch chunks

* 1 cup crumbled feta cheese

* sprinkle of garlic powder

* salt & pepper to taste

Cook whole box of orzo according to package instructions, in lots of boiling salted water. After draining pasta, rinse with cool water, drizzle with a little olive oil, give it a good stir and leave in collander in sink to drain and cool. The oil will help it keep from sticking, you only need a tablespoon or so.

Prepare your grill or grill pan so it's nice and hot. Brush zucchini & squash planks and onion rings with a little olive oil, and sprinkle with salt, pepper and garlic powder. Lay them on the grill and cook until they are soft and nicely charred. You may want to lay a piece of foil under the onions, as they break apart and can fall through the grill. After they are cooked, put the veggies aside to cool. When cool, chop into 1 inch pieces. I prefer to keep the tomato fresh, and to add it at the last minute.

In a large mixing bowl, combine juice of 2 lemons, zest of 1 lemon and salt & pepper. Whisk in 1/2 cup of olive oil until well combined. Add your fresh chopped herbs and stir to combine. Once your vinaigrette is done, add the cooled orzo, grilled veggies and fresh tomato. Stir well, then add the feta cheese, and gently fold it into the salad, so it doesn't break up too much. Cover and let sit in the fridge for at least an hour so the flavors can blend and soak into the orzo.

The salad can be served room temperature or cold, and is bursting with flavor. Annie described it as "like eating a summer garden". It's also a hearty vegetarian option. You can mix up the vegetables and herbs in many ways - but it's always colorful, refreshing, and tasty. Enjoy! This one was super cheap, as Lisa had fresh basil and chives, an onion, garlic powder and olive oil on hand. The lemons are part of the bill for the Sangria.

* Orzo $.77 (Prince, on sale)

* zucchini & summer squash $2.29

* big heirloom tomato $2.49

* feta crumbles $3.99

Total - $9.54

This made a mountain of salad, and the leftovers make a great brown-bag lunch or dinner side dish.

Garlicky White Bean Dip

Canned beans are a great thing to have on hand. If you see a sale, grab a few and stick them in your pantry...trust me, you'll find many ways to use them. Like, this throw-everything-in-a-blender recipe that you can whip out in no time.

* 2 cans White Kidney or Canellini Beans

* 2 cloves fresh garlic, skinned and chopped

* 1/2 cup fresh bread crumbs, w/splash of white wine or water

* juice of 1/2 a lemon

* 1/3 cup olive oil

* 1/2 cup chopped fresh basil (or rosemary)

* dash hot sauce or cayenne pepper

Drain and rinse beans. Take a slice of whatever bread you have on hand, pulse into crumbs in the blender, and add a tbsp. or water or white wine (if you've got a bottle open). Let soak for a few minutes. Then, like I said, throw everything into the blender or food processor, and pulse until until it's the texture of hummus. Let it sit for a bit, then serve with veggies, crackers or bread. Great for a party, easy enough to make any time. And because many of our ingredients did double duty, the only thing we had to buy was 2 cans of Goya Canellini beans, $.99 cents a piece - and a bag of pretzel chips, $2.69. Don't get much cheaper or easier than that!

A fitting farewell to summer...old friends, great food, wonderful weather, a splendid setting. Thanks so much Lisa and Mark, for everything. Miss you already!

Coming up next...the clean out the freezer, weeknight dinner challenge!

Party on - Ellen Wheels

Coming soon!

Hello, Gentle Foodie Followers-

Special guest star and I are menu planning for a Summer Par-tay on Cape Cod. Lovely Lisa Williams is my oldest, dearest friend - and she and her Mom, Jean, have been a great inspiration to me for more years than I care to mention. The coolest of ladies, and fantastic cooks!

Look out - we're gathering a crowd of friends who don't get to see each other as much as we'd like to eat and drink, play music, have a fire, and enjoy the hell out of ourselves. We'll post recipes and pics by Mark Williams as soon as we sober up!

Cheers - Ellen Wheels

Thanks!

Thanks, Ellen & Pat

Thanks, Followers, for checking me out! I really appreciate the support, and please let me know if you have any questions or suggestions.





My endless appetite and enthusiasm promises much more to come!





Ellen Wheels

Red Head Beantown Chili

Got a request for this one. Well, two actually. While visiting my old friends Stacy and Aaron in Providence last week, I got a request from Stacy that I post my chili recipe. Ever since, I've gotten repeated requests from my husband, Pat, to make some. He loves anything he can dump hot sauce on, and my chili is his fave. Here goes, Ellen's Red Head Beantown Chili!

The name is a nod to my Boston Irish roots, and a key ingredient, Boston Baked Beans. While there is plenty of heat in my chili, it's also got smoke and is slightly sweet. The baked beans add the sweetness and help to thicken this super simple, quickie chili.

Red Head Beantown Chili

* 1 and 1/2 lbs. ground beef

* 1 medium sized onion, whatever you have on hand

* 1 28 oz. can crushed tomatoes

* 1 28 oz. can baked beans (B&M or Bush's are good, something with brown sugar & bacon)

* 1/2 cup beer (something brown, like a Sam Adams - whatever will you do with the rest?)

* 1 tbsp. each salt, pepper, cumin, garlic and chili powder (or a packet of chili starter like McCormick)

* 4 chipotles in adobo (smoked jalapenos), chopped

* 1 cup frozen or canned corn kernels

* shredded cheddar or pepper jack cheese

* tortilla chips

Finely chop onion, and saute in a tbsp. or so of oil until it is translucent and slightly browned. Add ground beef, brown over med-high heat, breaking meat up as you go. When all the meat is browned, drain half the fat (or all of it, if you wish). At this point, add spices and chopped chipotles, and stir to combine. Then, add your beer, reduce heat and simmer for 5-10 minutes.

Add the crushed tomatoes, baked beans and corn, stir to combine. Simmer and few minutes, then test for seasoning. You may want to add a little more salt, garlic, or chili powder. I sometimes take a few spoonfuls of the adobo sauce from the can of chipotles, and add that. You get great smoky flavor, without adding too much heat. After re-seasoning, let simmer on a low flame for at least an hour - then let sit 10-15 minutes before serving. I like to top mine with a little shredded cheese and crushed tortilla chips, or with crumbled cornbread. Pat, of course, likes a bottle of hot sauce.

You can serve a crowd with this, at least 6-8 people, and the fixin's help to stretch it, too. The leftovers are great in an omlette or tossed with some spaghetti or macaroni, with a little cheese. And, the great thing about stuff like chili is that you can tweek it so it's just the way YOU like it. You can add more of whatever veggies you like, more onion and bell peppers. Or, you can substitute ground turkey or chicken for the beef. Turn up the heat, or turn it down. This is just my take - I like smokiness and heat, with a little sweet.

Here's my shopping list, and what I paid to put this together. I did have the spices, an onion, and a beer (what?!) on hand.

Ground beef, 1 and 1/2 lbs. - $4.14

Crushed tomatoes - $1.99

Baked Beans - $1.99

Sm. can corn - $0.79

Sm. can Chipotles in Adobo sauce - $2.79

Tortilla Chips - $1.99

Block cheddar cheese - $2.29

Total - $15.98

Tell your friends to bring the beer and dessert, and you got a party for under 20 bucks!

Party on........Ellen Wheels

Red, White and Blueberry Shortcakes

Red, White & Blueberry Shortcakes

This one is super easy, and can be cheap if you make during summer when berries are in season and at their best prices. Also, this recipes works with frozen berries, if you macerate them in the fridge with a little less sugar and lemon juice. With fresh berries, recipe follows:

* 1 pint fresh raspberries

* 1 pint fresh blueberries

* 2 pints fresh strawberries

* 1/4 cup sugar

* juice of 1 lemon

* 2 tubes of Pillsbury (or equivalent) refrigerated biscuits

* tub of whipped topping (or whipped cream, used the tub because it holds up better in the super hot weather)

Bake off biscuits according to package instructions. If you brush the tops with a little milk, and sprinkle them with sugar, they'll brown better and have a little extra sweetness and sparkle. Allow them to cool, then split them in half and store in an airtight container until you need them.

Rinse all berries. Slice strawberries, removing tops. Put all strawberries, and half pint of each of raspberries and blueberries in a bowl. Reserve other berries for later. Squeeze over the juice of 1 lemon and sprinkle with 1/4 cup of sugar. Stir together the berries, mashing them slightly, and refrigerate. As they sit, the berries will release their juices, creating a a lovely sweet syrup. After about an hour, add the reserved whole berries and stir together. That way, you get the lovely texture and vibrant color of the whole berries, in addition to the sweet and syrupy fruit.

Take a biscuit, top the bottom layer with berry mixture and a layer of whipped topping. Then replace the biscuit top and add more whipped topping, and more berries and juice. Super simple, and really fresh and tasty - the perfect summer dessert, especially for the 4th!