Me in Place

You’ve heard of Dave Ramsey, right? He’s a financial guy who helps people overcome debt and save up and give. When I did my yearly freak out about having to pay taxes (we pay the week between Christmas and New Year’s) , I reread some of his tips and suggestions for planning up and saving. Unfortunately for all those around me, I also read his advice on working with a cash envelope system. (This is where you budget out so much for certain categories, like groceries, and then you put that cash in the envelope. You can spend it as long as it’s in the envelope. When it’s gone, it’s gone.) So the last two weeks, I’ve carefully planned out my grocery budget and couponed and clearance saled my way through the grocery stores. Yes, even Aldi.

My biggest score this week was two cute little chickens who were 78 cents a pound. For a total of about $6, I had a little more than 8 pounds of chicken to work with. Here’s what I did with them:

Roasted them both at once.

Carved the meat and used one for dinner last night with a most delicious black bean and corn salad and rice. Total cost for dinner for 5 people:  about $5

Removed the meat from the other and stored it in the fridge until today. Used that meat to make One Pot Chicken Tetrazzini and one cold chicken snack. I’ll post the recipe for Chicken Tetrazzini soon. It uses cream of chicken soup and a box of pasta. Probably about $5 for our whole dinner.

Used the bones to make some chicken stock (recipe HERE). Chicken stock/broth usually costs me about 50 cents for 1 1/2 cups. I’m going to yield about 6 quarts of it today for very little cost. Probably about: $1.50 to make the stock and that means about 7 cents per cup of stock.

Whew. Feeling good. But then, it’s only week two of cash living!

I don’t think I have ever once – not once – come home with everything on my grocery list. I always forget something. At least it’s never been a kid. I always come home with three, thank goodness. Anyway, one thing I never have is Cream of Chicken Soup. But now I have discovered you can easily make your own. I only use this in casseroles and my turkey tettrazini – I wouldn’t eat it straight. Here it is for you:

DIY Cream of Chicken Soup

(To make the equivalent of two cans)

2 Tbsp butter
6 Tbsp flour
1 C Chicken Broth
1 C Milk
Salt and Pepper to taste

Melt the butter and add the flour and stir to make a roux. Don’t be scared. Roux is just the French way of saying melt the butter and add the flour. It just sounds fancier in French. Like how I sound fancier when I play the piano in German. Last night I played Leichte Beweglichkeit im ruhigen Staccato. I know, right? Impressive! Actually it’s just a rather dull technic exercise in “light motion in quiet staccato.” Oh, but you should hear my Gleichheit in Doppellaufen.

So, make the roux. I even kinda messed it up tonight and all was still well. I don’t speak French fluently, ya know!

Remove from heat and slowly add chicken broth and milk. Return to heat and bring to slow boil. Lower heat and mixture will thicken – keep your eye on it and stir every once in a while. Add salt and pepper to taste and there you have it!

*Fun Field trip for Friday Family Fun Night

Mr MIP and I have little plans we make just talking out loud and when we can make one of them come true, oh, it just feeds my little plan-tific nature. We finally made one come true last Friday night and I thought I’d tell you about it, because it would be a fun option for yourself and whomever you’d like to take with you on your trip!

1. We hopped the BNSF Metra Line and rode to Downer’s Grove. MIP’s Travel Tip: If you go on Saturday or Sunday, your kids would be free and your ticket would be $5 for the weekend pass.

2. Exit train at Downer’s Grove and walk across the street (north) to Aurelio’s Pizza. Aurelio’s has been around for 50 years in the Chicagoland area and serves thin crust pizza with a sweet tomato sauce, and the best pizza cheese I’ve had. Also, a fun fact to know, is that Mr MIP played on a Little League Team sponsored by Aurelio’s and has always had a sweet little sentimental spot for them. Mr MIP’s sister had her rehearsal dinner at an Aurelio’s. There are only a couple little tables inside and a few little plastic patio tables outside to eat at, but you should be able to find a spot.

3. After we ate, we walked over to Every Day’s a Sundae, where we had huge cones for the kids and sundaes for the adults. The ice cream was very good and the portions were generous. Yum!

4. We then walked around and waited for the train and came home. Ah, Mr MIP and MIP give each other high five for an outing well-done.

Here are other ideas for you if you go:

- There is the Tivoli Theater right next door to Aurelio’s. You could catch a movie. (Right now they’re playing G Force on Saturday and Sunday only.)The Tivoli Theater has been around since 1928 and was one of the first theaters to be built to show “talkies.” In our family, it’s known as the place we went to see 3-2-1- Penguins when Daddy did some sound/foley work for it.

-You could also eat at the 2 Toots Grill. Haven’t ever had it – but it’s one of those places where the food comes out on trains. It’s right there by the sundae shop.

-There’s also a Starbucks and an Anderson’s Bookshop within walking distance.

Let’s just say that SuperBoy has been having some…um…issues with eating lately. Just being picky and testing the boundaries of Mom and Dad’s rules and patience. So, being the wonderful mother I am, I decided to let him make the meal last week – cuz every livin’ magazine under the bloomin’ sun says: “Cook with your child! They’ll love the food then because they’ll feel invested in it.”So I pulled out a simple recipe for chicken pot pies you make in cereal bowls. They’re very simple and very good (although rather plain…don’t expect Martha Stewart in this recipe.) SuperBoy says “pot pies” in a really cute way – the closest I can get to spelling it for you is “popeye” with emphasis on the first syllable.

Chicken Popeyes

2 cups of cooked, diced (bite-sized) chicken
2 cups frozen mixed vegetables (or whatever’s laying around your freezer – use it up)
1 can of cream of chicken soup
salt
pepper

1/2 cup or so of shredded cheese – cheddar, monterey jack…whatever

Dough:
1 cup flour
2 tsp baking powder
1/2 cup (4 oz) cream cheese
1/4 cup milk

Mix up the Popeye insides. Divide between four cereal bowls (Obviously these should be ovenproof. Also, if you have more than four people in your family, just multiply the ingredients. This recipe is very flexible.) Sprinkle the cheese on top of each bowl. (Again, no need to be specific on the cheese – just use what’s left in the fridge.)

Mix the flour and baking powder in a bowl. Cut in the cream cheese with a fork until mixture resembles peas-sized crumbs. Stir in milk. Divide into four equal balls and smush them between the palms of your hands until they will fit on top of the bowls. Prick the dough several times with a fork.

Bake at 400 for 25 to 30 minutes.

Don’t expect SuperBoys to like it even if they have invested in it.

For a reason beyond explanation, we included a box of salt and vinegar crickets in my father-in-law’s birthday gift. I knew he would eat them. What I didn’t know is that Miss 9yo would also want to try. But I should’ve guessed – she does not like to let a challenge go…well, unchallenged. She showed no hesitation and gobbled it right up. I was so proud in my Mommy Heart.

SuperBoy, however, is actually very cautious. Hard to believe, right?

Have you ever eaten a cricket?

I accidentally put the comment about the baking bug on the wrong post! So here is the explanation for it and a couple links to recipes so you can get the bug too.

First was blueberry muffins -they weren’t the best ever. Still looking for the perfect recipe for these. Although, I did manage to eat them and they do freeze quite nicely.

French Silk Pie was the next recipe I tackled. Boy, is this a loaded subject matter. See, Mr MIP’s favorite pie ever is French Silk Pie from Baker’s Square. Well, I don’t know if you have noticed, but Baker’s Squares around us have shut down left and right. So, what’s a man to do when he wants his French Silk Pie? If you ascribe to the Love Language (Gary Chapman) way of thinking, you’ll understand the language of Gifts. That’s me. Gifts. I love giving them and I love getting them. Which means when I cook for Mr MIP, it’s a big hunk o’ love all wrapped up in every bite. Except…Mr MIP doesn’t really care about food as much as I do. He’s sorta kinda picky and he just wants to stick with a plain ol’ deli sandwich. So when I work on a recipe for hours, I’m handing over a plate of love.

It was with Great Trepidation I tried my hand at my very first French Silk Pie.

He took a bite. He paused. He took another bite. He said, “You did it.”

Ahhhh…. Love! Sweet Love!!! Here’s the link so you can try it too.

Next, my mother-in-law and I tried Sweet Cherry Danish Kringle. She had a ton of sweet cherries brought home by her sweet husband and we decided to use some up in my Aunt’s recipe for Kringle.

To use up some cherries, we made our own pie filling.  This is what we did (sorry the recipe isn’t totally exact – you need to work with it to make it your own. Wink, wink.)

Pit three cups of cherries.

3/4 cup of sugar (give or take a bit depending on the sweetness of the cherries. If using sour cherries, use 1 and 1/2 cups sugar.)
1/4 to 1/2 cup water

2 Tbsp water
2 Tbsp cornstarch

Put cherries and sugar in a saucepan over medium heat. Add some water  – depends on how much you need! Bring to a boil. Meanwhile, mix 2 Tbsp water and 2 Tbsp cornstarch in a separate bowl (alternately, you could use cherry juice instead of water). Add to the boiling cherries to thicken. Remove from heat.

That’s how to do the cherry filling. Here’s the LINK to Aunt Sally’s Rockin’ Kringle. (I grew up in a city whose claim to fame was Kringle. Every event had Kringle. I hated Kringle. But I loved this recipe! Guess I’ve matured.)

I’ve come across the name “Toad-in-the-hole” many times while reading British and countries-close-to-Britain-but-definitely-NOT-Britain books. I’m in love with the idea of living in Scotland, and in love with the idea that I really am friends with Scottish boy, Desmond (of the TV show “Lost.”), and I am already scheming ways to visit London and Edinburgh next time we hop across the pond. (A girl can dream.)

I submit this as an idea for my Uncle in his pursuit of 1,000 Things to Eat Before You Die(t), I decided to make Toad in the Hole for my daughter and I. I think this is simple enough that Uncle could make it too.

Take one or two pieces of bread and cut out – using a biscuit cutter or a glass – the middle. Don’t fret that I wasted this bread – it was perfect for cute little pb&j sandwiches for the kids that won’t eat crusts in my house.

Butter the bread. I buttered both sides, but you could just do one side. Place in a heated pan and crack an egg into the hole in the bread.

We thought it looked like Wall-E from the movie:

Let it set up a bit – then flip it (Just like you’re making an egg). Sprinkle with salt and pepper to taste.

Darling Mumsie, this is spot on! I lurv it!

Yum-O! Bang up job, if I do say so myself!

My uncle is a Lister Supreme. I’m just a little plain cheese lister…but he practically majored in listing in college. His latest list is 1,000 Things to Eat Before You Die(t). He’s just rating and trying new foods for fun. He said I could join him if I wanted. That’s fine. I will. Our difference is that I want to make/cook/bake new foods, whereas he just wants to eat them. So, to each his own, and I’ll be glad to add my food ideas and trials to his.

So…my Number One on my list actually was a surprise addition! We dropped my daughter off at Camp Grandma yesterday and as we were getting ready for lunch, my mother-in-law pointed out a huge plant she was growing on her deck. She said my mom had given her the seeds for Christmas and voila! Master Gardener Mother-in-Law had grown a beautiful HUGE plant full of beautiful nasturtiums.

They were so bright they’re almost neon.

Then she had me put them in our salad. I cut them up a little so that my family would eat them without knowing (it worked!). And we enjoyed a Nasturtium Salad for lunch.

They taste kinda peppery – sort of like how arugula tastes as compared to iceberg lettuce. Interesting and unique. And beautiful. But I’m not gonna say I’ll ever start picking nasturtiums and just chewing on them because I’m craving them! I’d rate them a 3.

One of the new recipes for this year was given to me by faithful blog reader, Mike. Mike works for the government. Not that he’s spying on you or anything. He’s just trying to help out. Hopefully, at some point, Mike will get around to being one of my Cool Interviews with Cool People. But he’s in government…it could be a while.

Anyway, in honor of Mike and his job, I named this Red Tape Spaghetti Sauce. It was given to him (updated to correct!) by his father, who got it from his mother. It is made in the crock pot, which is the greatest blessing every created for home cooks who are only doing their best to keep the American Dream Alive.

Red Tape Spaghetti Sauce

1 lb bulk, mild Italian sausage

1 lb ground chuck

1/2 cup chopped onion

2 29 oz cans tomato sauce

1 12 oz can tomato paste

2 Tbsp grated Parmesan/Romano cheese blend

1 Tbsp granulated sugar

2 tsp garlic powder

1 tsp dry oregano

1 tsp dry basil leaf

1 tsp dry parsley flakes

2 tsp salt – separated

1/4 tsp and 1/8 tsp ground black pepper

Directions:

1. Brown the sausage in a skillet on medium high heat. Remove the sausage from the skillet, but save the grease.

2. Brown the ground beef in the skillet with the sausage fat. Season the beef with 1 tsp of salt and a dash (1/8 tsp) of black pepper. Remove the beef from the skillet and drain fat. (Could do this using paper towels – lay a couple paper towels on a plate and it will soak up the grease.)

3. In the same skillet, saute the onion until just starting to look opaque. Drain onion on a paper towel.

4. In a crock pot, stir together the tomato sauce and the paste. Sprinkle all the seasonings (including the cheese) over the top of the sauce and stir thoroughly.

5. Fold in the meat and onion.

6. Cook on low for at least 4 hours.

My Additional Comments Cuz You Should Never Just Take What Gov’t Says:

*Makes quite a bit of sauce. I got enough to make lasagna and two 6 serving meals of spaghetti. Freeze extra and you have sauce to pull out on a busy day after working for the Big Man.

*If you are a Libertarian, go pick your own fresh oregano, basil and parsley from your front porch where you grown your own. When using fresh herbs, always up the amount – maybe to about double. (Yes, I added my own. I’m borderline Libertarian. But I am not growing marijuana in my basement. Which makes me teeter on the edge of Republican values.)

*I never drain the fat from the meat with paper towels and such. You can just scoop out the meat with a slotted spoon and get the same, basic effect. I like to cut corners. I’m not in government.

*Edited to add: Chop and add a couple cloves of garlic – you’ll be glad you did.

I am behind on posting my new recipes for the months for my year goals. I will eventually get May and June’s up here. But for now, here’s July’s recipe!

Oh, I’ll be honest, it’s not even a recipe. It’s just a simple salad. But, really, what does July need more than a simple salad? Well, and air conditioning. July definitely goes down better with air conditioning.

And as a bonus, it’s got a fancy name. Things that are easy, but sound fancy? Another July must.

Here’s how to make your Caprese Salad:

You’ll need some fresh tomatoes. Could be any kind you want: grape, roma, etc. I like the bigger tomatoes better because there’s nothing that says summer better than a big ol’ Big Boy Tomato grown fresh from your garden all sliced up with kosher salt on it.

I was just pretending about the “Fresh From Your Garden” part. Just make friends with someone who gardens or visit your local farmer’s market.

Fresh mozarella – now, this also comes in different sizes, but you’ll find fresh mozarella balls in the grocery store. You could get any size that matches your tomatoes! (the mozarella in my picture is sliced pretty thick – it could be thinner. My fault.)

Basil (we are growing our own this year – can’t beat it. You are allowed to come steal some off my plant on the front porch if you need to.)

Kosher salt (could use regular, but Kosher salt gives it that extra somethin’ somethin’.)

Pepper

Balsamic or red wine vinegar

Extra Virgin Olive Oil

Slice your tomato. Slice the mozarella. Put a basil leaf on top. Sprinkle with kosher salt and pepper. The ratio for the olive oil and vinegar is for each tomato, use 1 Tbsp olive oil and 1 tsp vinegar.

Let rest for 15 minutes or so. Eat. Smile. Cuz you’re so fancy.

And it’s not like even a SuperBoy can’t entertain himself for five minutes while you make this.