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

Pappardelle al ragù alla bolognese

Adapted from Jamie Oliver

olive oil
1/2 medium onions, finely chopped
1/2 carrot, trimmed and finely chopped
1 celery stick, finely chopped
2 garlic cloves, finely chopped
250g turkey mince
400g plum tomatoes
1 sprig rosemary, dried oregano, 2 fresh bay leaves
2 tbsp tomato purée
1 red chilli, seeded and finely chopped (optional)
125ml red wine
6 cherry tomatoes, sliced in half (optional)
basil leaves, ¾ finely chopped and the rest left whole for garnish
75g Parmesan, grated, plus extra to serve
400g pappardelle (or tagliatelle or fettuccine if you like)

If using meat, cook the bacon first. Saute onions in olive oil/butter on medium heat until fragrant. Add garlic and cook a couple minutes. Add the carrot, then the celery and cook until softened. Add the ground meat and wine. Cook a bit. Add the tomatoes and puree/water, the chili pepper if you like, and all herbs. Let stew for 30-60 minutes. Boil water for the pasta meanwhile. Cook pasta one minute short (al dente). Add the pasta to the sauce and swirl to coat thoroughly. Serve immediately, topped with freshly grated Parmesan and torn basil. Buon appetito.

~Jessica

White bean soup with kale and rosemary

Adapted from Ina Garten and Damn Delicious, although inspired by smitten kitchen

1 can white cannellini beans, drained and rinsed
1 red onion, diced
olive oil
3 garlic cloves, minced
1 large branch of fresh rosemary (I only had dried)
chicken stock
1 bay leaf
pinch of dried thyme
1/2 bunch of fresh basil
2 bay leaves
2 cups kale (I only had baby spinach)
fresh parsley, chopped for garnish
Kosher salt and freshly ground black pepper, to taste

Saute the onions in olive oil on medium-low heat for 10-15 minutes until translucent. Add garlic and cook until fragrant. Add the beans, rosemary, stock, and bay leaf. Cover, bring to a boil, and simmer for 30-40 minutes. Remove herbs and stir in greens (e.g. spinach) and parsley. Salt and pepper to taste, topped with fresh basil. Serve with toasted bread, drizzled with good olive oil and rubbed with cut garlic.

~Jessica

P.S. A similar attempt by myself. I also threw in some diced carrot and celery to use them up.

Roast chicken & giblet gravy

img_0343Adapted from Ina Garten

7 lb. roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
1/4 stick butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

For the chicken: Preheat the oven to 425 degrees F. Set aside the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Liberally season the inside of the chicken with salt, pepper, and herbs. Stuff the cavity with the bunch of thyme/rosemary, both halves of lemon/orange, and all the garlic. Stuff butter under the skin of the chicken. Cover the wing tips with foil. Place the onions, carrots, and fennel in a roasting pan (we didn’t have fennel, but added celery and potatoes). Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove chicken from oven, cover with aluminum foil and let rest for 20 minutes. Serve.

img_0346Adapted from Alton Brown

chicken giblets, etc.
onions, carrots, celery, rosemary, thyme, bay leaf } for giblet stock
1 tablespoon all-purpose flour
1 tablespoon potato starch (I’d use cornstarch)
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh sage, finely chopped
1/2 teaspoon fresh thyme, finely chopped
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

For the giblet stock: Heat the oil in a pot over medium heat until it shimmers. Add the neck and backbone and saute 5-6 minutes or until browned. Add the giblets, onion, carrot, celery and kosher salt. Cook, stirring occasionally, until vegetables are softened, 4-5 minutes. Pour in 2 cups of water and add the thyme, rosemary, bay leaf and black peppercorns. Cover and bring to a boil over high heat. Uncover, reduce heat to low and simmer for 1 1/2 hours or until the stock reduces by half. Strain the stock. Discard all but giblets (chop and set aside). Combine some of the cooled stock with flour and starch, and add this back to the stock, whisking constantly, raising the heat and boiling for 3-4 minutes. Remove from heat, and whisk until desired consistency achieved. Salt and pepper to taste. Add the chopped giblets and stir to combine.

~Jessica

Potato pizza

imag0761Roman pizza con patate. Adapted from smitten kitchen

6-8 Yukon Gold potatoes
1 small onion
1 cup olive oil
rosemary (wish I had had, used thyme and oregano instead)
Kosher salt and freshly ground black pepper
pizza dough (SK or yeast or no-yeast)

Soak thinly sliced potatoes in warm salted water for 1-12 hours. Preheat oven at 500 deg F (~250 deg C). Oil baking pans (I used a pizza stone). Drain and dry potatoes. Toss them with onions and pepper (any other toppings you like as well). Sprinkle with rosemary. Bake 25-30 minutes. Serve.

~Jessica

P.S. Similar ingredients to my attempt at Tortilla Espanola / tortilla de patatas, but with a base made of eggs instead of pizza dough. This was way too much potatoes for my dough, so I used the excess and just baked them like a gratin or roast. Also I wanted to get rid of some mozzarella and grana padano.