Cooking on a Budget: Week 3


Here are the recipes from the third class on cooking on a budget. I hope these will serve as an inspiration, remember recipes are a guide if you do not have some thing adjust the recipe as best as you can. Happy cooking!

Butternut Squash Soup

1 cup diced carrots

1/2 cup chopped apples {optional}

2/3 cup diced celery

1 cup diced onion

1 baked butternut squash- cut open squash, clean out the seeds. Put in a Pyrex baking dish with a 1/2 cup water, and cover with foil. Bake for an hour at 375. Let the squash cool and cut off the skin and chop into chunks for soup.

1/2 cup butter

1/4 cup flour

2 cups stock {preferably gently warmed}

2 cups milk {preferably gently warmed or at room tempt.}

1 1/2 teasp. salt {add more if it is needed}

1 teasp. pepper

1/4 teasp. freshly grated nutmeg or ground nutmeg

1/2 cup of cream

Get out a Dutch Oven or a soup pot and melt the butter. Chop your vegetables and optional apples up, while the butter is melting. Add them to the butter and the salt ,and saute’ . When they begin to caramelize add your flour and stir for one minute. You are cooking the flour in the butter, you are making a thickening agent known as a roux. After you have stirred for a minute, slowly add the stock and the milk, stirring the mixture the whole time. Let it thicken up, and then add the chunks of butternut squash, pepper, and salt if needed. Now you will need a hand blender to puree’ the soup, add the nutmeg and cream, stir gently, and serve.

Chicken Pot Pie

4 to 6 cups cubed chicken- from the recipe already on the blog for crackpot roasted chicken

1/2 finely diced celery

1 cup finely diced carrots

1 cup finely diced onion

1 cup frozen peas

1/2 cup butter

1/4 cup flour

2 cups chicken stock

2 cups milk

1/2 cream

2 teasp. salt

1 teasp. pepper

1 teasp. parsley {optional}

1/4 garlic powder

1/4 teasp. onion powder

1/2 teasp. celery seed

one recipe pie dough from the blog

Melt your stick of butter in a large saute’ pan. While the butter is melting dice the vegetables up. Add the vegetables to the butter and half of the salt and saute’ until the vegetables are caramelized. Then add the flour making a roux, stir for a minute then add the milk, stock, and cream. Stir constantly until thickened. Add the spices, peas, and fold in the cubed chicken from your roasted chicken. Place the filling in a 9’by 13′ Pyrex baking dish. Roll out your pie dough in a rectangular shape, cover the chicken pot pie filling with the dough, and dock the pie dough with a knife. Place in a preheated oven at 350 degrees for an hour.

Creamy Italian Dressing

1/2 cup lemon juice bottled or freshly squeezed

1/4 cup raw apple cider vinegar

1 1/2 cup really good extra virgin olive oil

1 1/2 teasp.  dijon mustard

4 Tablesp. honey

two cloves of garlic either chopped and minced or crushed in a mortar and pestle

1 1/2 teasp. salt

1 teasp. pepper

1/2 teasp. marjoram

1/2 teasp. oregano

1 teasp. thyme

2 teasp. basil

Mix altogether in a bowl with a hand blender or put in a blender and blend together. If it is to thin add more olive oil. Add more salt if needed.

Cold Brewed Tea

8 tea bags of you choice

1 gallon water

1 glass container with lid

Place the water and the tea bags in the gallon container and put the lid on the Jar. Place it in refrigerator for 12 to 24 hours. Take out the tea bags and add 1/2 cane sugar and 1/2 teasp. of concentrated stevia powder and stir together . Serve with sliced lemon,and ice. Super Delicious!




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