Green Chile Corn Chowder

This is a great recipe for corn chowder with a little kick from green chiles.

Green Chile Corn Chowder

Ingredients

• 1 stick butter
• 1/4 cup diced onion
• 8 tablespoons all-purpose flour
• 1 32 ounce container vegetable broth
• 2 (15 ounce) cans creamed corn
• 1 (15 ounce) can whole kernel corn, drained
• ½ cup shredded or sliced carrot
• 1 cup half-and-half cream
• 2 cup milk
• 2 cans green chiles
• 2 small red potatoes, cubed
• 1/4 teaspoon ground black pepper
• 1 pinch salt

 

Directions

1.    In a large saucepan over medium heat, melt butter. Cook onions and celery in butter 3 minutes. Whisk in flour and cook 6 minutes more, until light brown. Whisk in broth and simmer 10 minutes.

2.   Stir in creamed corn, potatoes, corn, carrot, half-and-half, milk, pepper and salt. Simmer over low heat 20 minutes more or until potatoes are fork tender.

Overall

This is a great way to warm up on a cold day.  The green chile adds a slightly spicy flavor and the vegetable broth makes it taste like its been cooking all day.

Frugality

The onion was $1, the corn was 3 for $1.50, the half and half was $1.50 and the vegetable broth was $2.50 from Fresh and Easy.  Everything else was on-hand.  The total for this pot of soup is $5.50!

Look Forward To

I have brussel sprouts, broccoli and cauliflower to use.  

Baked Pasta

This recipe is for a baked pasta dish.  I make it for 2 people (with leftovers) so you might want to double for a whole family.  It combines the flavors of ricotta cheese, mozzarella cheese, pasta, your favorite red sauce and fresh basil.  Enjoy!

Baked Pasta

Ingredients

• ½ pound rotini pasta, cooked according to directions.
• ¼ cup fresh basil, chopped
• 8 ounces of ricotta cheese
• 1 egg
• ½ jar of your favorite red pasta sauce
• 1 bag mozzarella cheese

 

Directions

1. Preheat oven to 350 degrees F. 
2. In medium bowl, combine ricotta cheese, egg and basil.  Add pasta and sauce, stir to combine. 
3. Pour mixture in 8-inch square baking dish.  Cover evenly with mozzarella cheese.
4. Bake 25-20 minutes or until the cheese is melted to suit your taste (I like mine well done).

Overall

This is a great go-to recipe for baked pasta.  You could add vegetables like peas or artichokes if you like or just keep it simple.  I’m serving mine with Smart Sausages Italian Style.

Frugality

The pasta was $1, the pasta sauce was $2, the ricotta was $2, the mozzarella was $2 and the egg and basil were on-hand.  The total for this dish is $7.

Look Forward To

I’m not sure what’s on the menu to come…

Minestrone

This is one of my favorite recipes.  It’s a great combination of some of the greatest flavors:  onion, tomato, basil, zucchini, potato and pasta.  The longer you cook this soup, the better it tastes.  You will definitely enjoy this one!

Minestrone

Ingredients

¨            2 large cans of stewed tomatoes with basil

¨            2 large onions, chopped

¨            Extra virgin olive oil (enough to coat bottom of soup pot)

¨            3 red potatoes, cleaned and cubed

¨            5 medium zucchini, peeled and sliced

¨            1 bunch of swiss chard, cleaned and torn into pieces

¨            ½ pound rotini pasta, prepared according to directions

¨            ¼ pound parmesano reggiano, cut into ½ inch cubes

¨            Salt and pepper to taste

 

Directions

1.    In large soup pot, coat bottom of pan with olive oil.  Heat and add onions, cook over medium heat for about 10 minutes. 

2.   Add canned tomatoes and 2 cans of water.  Heat for about 15 minutes.

3.   Add potatoes and cook until fork tender.

4.   Add zucchini and cook until fork tender.

5.   This is the point where you should cook as long as possible.  I usually let this mixture simmer for at least 3 hours.

6.   About 20 minutes before you are ready to serve, add swiss chard, 1 more can of water, the pasta and the cheese.  Cook until swiss chard is softened and slightly darkens.

7.   Serve with Parmesan cheese over the top of your soup.

Overall

This is a lengthy, time-consuming recipe that is worth every minute.  The result is a full pot of deliciousness.  This is my interpretation of a classic Sicilian recipe passed down in my family for years.

Frugality

The onion was $.88 for the pound, the swiss chard was $1.29, the zucchini was on sale for $.77, the potatoes were $1.50, the canned tomatoes were each $1.89, the cheese was about $5, and the pasta was $1.50.  The total for this entire pot is about $14.50.  Well worth it!

Look Forward To

I still have a broccoli to use and there’s a shopping trip in my near future.

9-Layer Taco Dip (Vegetarian)

This recipe is for a 9-layer taco dip.  It is my first time making it.  I used a traditional 7 layer dip recipe and adjusted it to suit my tastes and what I had on-hand.  The end result is a delicious appetizer with many delicious flavors working together.  Enjoy!

9-Layer Taco Dip (Vegetarian)

Ingredients

¨            1 can vegetarian refried beans

¨            1 can black beans

¨            1 container of sour cream

¨            1 block of cream cheese, softened

¨            1 pack of taco seasoning of your choice

¨            2 ripe avocados

¨            1 can corn

¨            1 jar salsa of your choice

¨            ¼ cup sliced green onions

¨            2 cups Mexican cheese

¨            ¼ cup sliced black olives

 

Directions

1.    In 9” square glass pan, spread layer of refried beans on bottom of pan.

2.   Add layer of drained, rinsed black beans

3.   In separate bowl, combine sour cream, cream cheese and ½ of the taco seasoning.  Stir to mix.  Spread over the beans to make the 3^rd layer.

4.   Spread salsa over the sour cream mixture.

5.   In separate bowl, mix avocado and rest of the taco seasoning.  Spread over salsa to make the 5^th layer.

6.   Spread green onions over avocado, this is your 6^th layer.

7.   Spread can of corn over green onions. (layer 7)

8.   Spread cheese over top of serving dish. (layer 8)

9.   Spread layer of black olives over cheese. (layer 9)

10. Refrigerate for at least 30 minutes to set dish, serve with tortilla chips

Overall

This is a great dish to bring to a party.  Everybody likes it and its simple to throw together. Next time I might skip the avocado if they are not on sale.  Great combination of flavors.

Frugality

This is not my cheapest dish to make.  The sour cream was $2.50, the beans were 2 for $3, the cream cheese was $1.29, taco seasoning was $.79, the avocados were $.80 each, the corn was $.89, the salsa was $2, the green onions were $1, the black olives were $1 and the cheese was $2.50.  The total for this dish is $16.57.

Look Forward To

I have a broccoli to use and a craving for pasta with red sauce.

Roasted Peppers

This is my favorite way to prepare red peppers.  This can be served in a variety of ways; you could eat them plain, with meat, in pasta or in salad.  I like to scramble them with eggs.  Enjoy!

 

Roasted Peppers

Ingredients

¨            5 bell peppers (I had 3 red and 2 green)

¨            1 clove minced garlic

¨            2-3 tablespoons extra virgin olive oil

¨            Salt to taste

 

Directions

1.    Scrub the outsides of the bell peppers.

2.   Place over medium heat on grill or on oven roasting pan, allow skins to char and burn slightly.  Turn as necessary so all sides are crisp.

3.   Place in large bowl and cover with towel.  This will allow peppers to steam so the skins will come off easily.  Allow cooling enough so you can handle them without burning your hands.

4.   With clean hands, peel the charred skins off of the peppers.  Remove seeds and cut peppers into strips.

5.   Place strips into jar or storage container.  Add olive oil, salt and garlic.  Allow peppers to marinade in oil and garlic over night.  Serve as you desire (mine will be scrambled with eggs).

Overall

YUMMMMM!!!  These peppers are so yummy!  This is a great way to prepare bell peppers.  You can use them in other recipes or just eat them as an antipasti dish. 

Frugality

The peppers were on sale 3 for $1.  The garlic and olive oil were on hand.  The total for these peppers is less than $2! 

Look Forward To

I still have 2 artichokes, a broccoli, a cauliflower, some lemon, some onions and 12 plums to work with. 

Green Chile Souffle

I used this recipe as breakfast potluck item at work.  Its definitely a crowd pleaser and easy enough to assemble early in the morning. 

Green Chile Soufflé

Ingredients

¨            12 eggs

¨            8 ounces of shredded Monterey jack cheese

¨            2 cans green chiles

¨            16 ounces sour cream

¨            Pam cooking spray

 

Directions

1.    Preheat oven to 350 degrees

2.   In large mixing bowl, mix eggs until scrambled, add sour cream, continue to whisk until well blended.

3.   In 9 x 13 glass baking dish, spray Pam cooking spray and then layer cheese and green chiles on the bottom of pan.  Add egg mixture. 

4.   Cook for 35-40 minutes, until edges are brown and egg puffs up like a soufflé.

Overall

This dish is very tasty and easy to prepare.  It is ideal for a brunch where you are bringing a dish to share. 

Frugality

The eggs were $.88 and the cheese was $1.88 both from Fry’s.  The sour cream was $2.50 and the green chiles were 2/$1.  The total cost for this soufflé is $5.26. 

Look Forward To

I still have 2 artichokes, a broccoli, a cauliflower, some lemon, some onions and 12 plums to work with. 

Brown Sugar Cookies

When my husband brought this recipe to my attention, he swore it was amazing.  So I made it and he was right.  These cookies are delicious and easy to make. 

Brown Sugar Cookies

Ingredients

¨            ¾ cup brown sugar

¨            ¼ sugar

¨            1/3 c butter softened

¨            2 eggs

¨            A splash of vanilla

¨            ½ teaspoon cinnamon

¨            2 cups bisquick

¨            ½ cup chopped nuts

 

Directions

1.    Preheat oven to 350 degrees

2.   In mixer, combine sugar, butter, eggs, vanilla and cinnamon until mixed well.

3.   Add bisquick  and nuts. 

4.   Scoop tablespoons of batter on greased cookie sheet about 2 inches apart.-Should make about 15 cookies.

5.   Cook for about 18-20 minutes. 

Overall

Very easy cookie to make and delicious.

Frugality

All of the ingredients in this recipe were on-hand in my pantry.  This baker’s dozen was virtually free.

Look Forward To

I still have a broccoli, a cauliflower, some red and green bell peppers, a head of iceberg lettuce, 12 plums and 6 nectarines…

Easy tomato sauce

When you’re “frugal” like me, you don’t like to waste food.  So when I realized I had some tomatoes, onions and bell peppers on hand, that needed to be used up, I decided to make pasta sauce.  This is my first ever homemade pasta sauce recipe and let me just say, I nailed it!  Enjoy this one!

Homemade Tomato Sauce

Ingredients

o   2 tablespoons extra virgin olive oil

o   1 small onion, chopped

o   1 green bell pepper, chopped

o   3 cloves of garlic, minced

o   ¼ cup white wine (I used Riesling)

o   salt to taste

o   8 ripe roma tomatoes, quartered

o   1 teaspoon dried basil

o   1 tablespoon butter

 

Directions

1.    Heat EVOO in medium saucepan and add onion and bell pepper.  Cook for about 5 minutes.

2.   Add garlic, cook for another 3 minutes.  Add white wine, cook to reduce by half the liquid  (a few more minutes).

3.   Add tomatoes, basil and salt, cook for 40 minutes over low-medium bubble.

4.   Use immersion blender or food processor to pulse into sauce of desired consistency.  Add butter, melt and salt to taste.

5.   Serve on pasta, enjoy!

Overall

This is exactly the flavor I was looking for and who knew pasta sauce was so easy?!  This is a great, easy recipe.

Frugality

The onion was probably about $.50, the bell pepper was $.33, and the garlic was $.44 all from Sprouts.  The tomatoes were $1.26 from my produce basket, the butter and wine were on hand.  The total for this sauce comes out to $2.53 and much better than a jar of your usual go-to pasta sauce.

Look Forward To

I still have a broccoli, a cauliflower, some red and green bell peppers, a head of iceburg lettuce, 12 plums and 6 nectarines…