Budget Meals: Day 6

Ingredients
GOYA black bean soup $1.50
Dried rosemary $6.29
1 carrot $0.23
1 zucchini $0.94
4 tomatoes on the vine $1.33
10 oz white button mushrooms $1.79
Total: $12.08

Directions
Chop fine 1 red onion, 3 cloves of garlic. Saute in olive oil in a medium pot. Season with salt, cracked black pepper, red pepper flakes, crushed rosemary. Chop 1/2 carrot, 1/3 zucchini, 1 tomato, 5-6 mushrooms. Saute vegetables over medium heat. Add the can of black bean soup, plus another cup of water rinsing the can. Season with turmeric, thyme, oregano, paprika, and cumin. Raise heat and cook until boiling. Reduce heat to a simmer. Here I added 1/4 box of penne rigate and enough water to cover it, cooking it al dente for 5 minutes. Serves 3-4.

I recently acquired some cheese from Trader Joe’s, so feel free to slice / grate some on top for a Tex-Mex feel. It’s rather hard to shop plastic-free at TJ’s I realize now — not great for #plasticfreeJuly then.

~Jessica

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Budget Meals: Day 4

Ingredients:
32 oz. tomato sauce $1.50
Paprika $2.19
Ronzoni penne rigate $1.89
1 carrot $0.25
1 green zucchini $0.82
4 brown portobello mushrooms $0.77
4 red onions $0.98
1 yellow squash $0.40
Total: $8.80

Directions
Chop 1 red onion, 1/2 yellow squash, 1/2 zucchini, the mushrooms, 1/2 carrot. Mince 3 cloves of garlic. Saute the onion, garlic until fragrant. Add the carrot, then the two squash. Add the mushrooms. Cook together a few minutes, stirring. Add the can of tomato sauce. Season with paprika, thyme, oregano, salt and pepper.
Boil salted water. Add half the box of penne. Cook 5 minutes until al dente. Add pasta to sauce. Serves 3-4.

Just to make it fancy (and I didn’t have Parmigiano because it’s wrapped in plastic and expensive unless I buy it at Trader Joe’s), I added a drop of my truffle olive oil, which I brought back from France, before serving. Just for the aroma, which I really really like.

~Jessica

Ravioli with sage brown butter sauce (Salsa di burro bruno e salvia)

IMG_2708Adapted from Mario Batali and Giada de Laurentiis

Ingredients:
1 box of Trader Joe’s porcini ravioli (serves 2)
1 tbsp of unsalted butter
2 leaves of fresh sage
thyme, salt, pepper
1 clove of garlic, sliced thin lengthwise
Parmesan cheese, grated

Directions:
While the pasta cooks (3-4 minutes for the ravioli), melt butter in a saute pan and continue cooking until golden brown color appears in the thinnest liquid of the butter. Add sage leaves and fry a couple of minutes. Fry the garlic and herbs and spices. Remove from heat until pasta is ready. Drain the pasta, but leave some cooking water, and gently pour into saute pan and return to heat. Add the cheese, toss to coat and serve immediately.

Forgot the nutmeg and lemon juice! I missed lunch and so ate this around 5pm for supper. Amber came home later and fried some frozen shrimp to add to her meal. Next time I’ll follow Lidia’s recipe cause she’s really Italian.

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~Jessica

Garlic herb pizza dough

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Like that shape? Trademarked.

Adapted from Simply Recipes

Ingredients:
pizza dough
1/3 cup tomato puree
2-3 mushrooms, thinly sliced
1/3 red onion, thinly sliced
3 cloves of garlic, thinly sliced
1/4 red bell pepper, thinly sliced
basil to garnish
spinach
1/3 cup parmigiano-reggiano, grated

Directions:
Let the refrigerated dough sit for 25 minutes at room temperature, longer if possible. Meanwhile, place the pizza stone on a rack in the lower third of your oven. Preheat the oven to 425-450°F for 30-60 minutes (depending on topping prep time.) Slice or grate your vegetable and cheese toppings. Do not load up each pizza with too many toppings as the crust will end up not crisp that way! About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.

Take the ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Let the dough relax 5 minutes. Stretch dough into a thin 12-inch round — I did this classical way, tossing the round on my knuckles in the air. Be careful! Brush the top of the dough with olive oil (to prevent soggy dough from the toppings). Use your fingertips to press down and make dents along the surface of the dough to prevent bubbling? Let rest another 5 minutes.

Here I removed the pizza stone from the warming oven. It’s very hot. If you have it, sprinkle the pizza stone with cornmeal (I didn’t), and place the dough on top. Spoon on the tomato sauce (I added some dried oregano, red pepper flakes, salt, pepper here), sprinkle the cheese, and place your desired toppings on the pizza. Slide the baking stone into the oven. Bake until the crust is browned and the cheese is golden, about 10-15 minutes. Then drizzle with olive oil.

Ok, so this post title is a lie. I used garlic herb pizza dough from Trader Joe’s, which only recommended a (too short) baking time of 6-8 minutes. But I followed all the other steps. Wish I had had 250 g diced fresh mozzarella, and torn basil! Made a baby spinach side salad rather than wilt it in the oven as a topping.

~Jessica

P.S. Pizza attempt #1Pizza attempt #2Pizza attempt #3

Chicken cacciatore

IMG_2684Adapted from Simply Recipes

4 thin cut chicken breasts, organic
Salt and freshly ground black pepper
2 glugs of extra virgin olive oil
1 medium onion, thinly sliced root to tip
1 red or green bell pepper, seeded, sliced thin
140 g (5 oz) white cremini mushrooms, thickly sliced
2 garlic cloves, thinly sliced
80 mL (1/3 cup) white or red wine
800 g (28 ounce) can of plum tomatoes in their juice
1 teaspoon dry thyme
2 teaspoons fresh oregano, chopped

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Rinse the chicken, let dry. Season each side with salt. Add some oil to the pan (big enough to fit everything), brown both sides of the chicken. Set aside. Make sure there’s enough oil/fat in the pan, then add the onions, saute until fragrant. Add the garlic, saute until fragrant. Add the rest of the sliced vegetables. Cook until they’re all a little bit softened, then deglaze with the dry white wine. Cook until half the wine has evaporated, then add the tomatoes and all seasonings. Taste the sauce and season accordingly. Add the chicken on top, turn down the heat to low and cook 20-40 minutes. Check the chicken is cooked through, and serve with  rice.

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Amber was feeling like chicken cacciatore, so voila. Rike from Hamburg helped me prep and cook! Food for three plus leftovers for one. Cacciatore (“hunter”) suggests a working man’s meal, better with country bread or pasta, in my opinion. Next time I might try the recipe with bay leaf and rosemary sprigs. Also our “dry white wine” was some questionable cognac-looking Georgian wine, as in the country in the Caucasus region of Eurasia. Don’t try their wine. Someone brought it to the apartment for a house party, probably. Friends.

~Jessica

Yakisoba

IMG-20170312-WA0005Adapted from My Korean Kitchen and Just One Cookbook and No Recipes

2 8-oz packages (400 g) fresh udon noodles
vegetable oil
1/2 onion, chopped
1 carrot, sliced into thin sticks
4-5 shiitake mushrooms, thinly sliced (I forgot to buy!)
5-6 leaves of bok choy, shredded
1/2 green bell pepper (I used up some spinach instead)
dark soy sauce, sugar, rice wine (mirin), sesame oil, salt and pepper
yakisoba sauce
2-3 scallions, chopped

Heat a wok on high, then add the oil, then the seasonings with some water and swirl (to prevent burning). Cook the onion, then carrots, then bell pepper, then bok choy, and any other vegetables. Boil udon noodles according to package (about 1 minute for pre-cooked ones). Add the udon to the wok and stir fry and mix. Cook for about 4 minutes more, until noodles are still soft but with a slight crunchy exterior (some noodles will be a light brown color). Add yakisoba sauce, turn off the heat and coat well. Transfer to a plate, top with scallions. Serve.

~Jessica

Risotto ai funghi

Adapted from Memorie di Angelina

250 g Arborio, Vialone Nano or Carnaroli risotto rice
25 g salted butter
1 small (150 g) white onion, finely chopped
1 large clove garlic, minced
1/2 litre of vegetable/chicken stock
200 g of porcini mushrooms, fresh or about 50 g dried
a small bunch of flat-leaved parsley (I had dry thyme)
1 cupful of white, dry wine
100g freshly grated Parmesan Reggiano cheese

Soak dried mushroom in hot water for 20 minutes or, if fresh, chop up. Heat half the butter and olive oil in the saute pan over medium heat. Add onions and garlic and cook until fragrant. Heat the stock in a separate pot. Now toast the rice in the pan for a couple of minutes, stirring until coated in the oil. Add the wine and stir to evaporate. Now begin ladling the stock into the rice one ladle at a time. Continue stirring the rice and adding stock each time the liquid begins to dry up. Add the mushrooms. If you run out of stock, and need to cook the rice more, substitute the broth with hot water to avoid over-saltiness. When the rice grains are still al dente, add the rest of the butter, the parsley, and  freshly grated cheese. Salt and pepper to taste. Serve hot.

~Jessica