ECONOMIZING ENTREES –PART I- EGGS and PORK PRODUCTS
With food prices up and December credit card bills coming in it seems a good time to discuss ways to economize on meal expenses. This is not a post on budget meals though there are low priced recipes featured. It’s about general ways to alter cost by altering the recipes, transforming favorite meals into affordable week night versions, while keeping the taste and sprit. However, it’s a long discussion, so I’m posting the second part to next week.
The idea of the $0.99 per serving meal of the 1990s is as out dated as the $0.99 total meal of the 1970s was then. The backbones of that budget meal planning, ground beef and potatoes are out of range now as are the vegetables used to fill out the recipes, peppers, broccoli, different lettuces and the nuts and cheeses used for toppings. Meal planners today have to reinvent presentations and I’m including some before and after examples. You might also be interested in Making the Most of a Roast Dec. 29 2022.
Recipes in this post marked * are from my book Dinners With Joy
RECIPES– The money saving changes in select recipes are typed in italics…..
EGGS
Eggs have returned to their traditional place in the price line-up, which makes them good bases for economy meals. Scrambles are famous for welcoming meats and vegetable additions but more formal presentations are quiche and frittata with no one the wiser that they’re actually money savers. Recipes for both, along with other options, are in my posts for Dec. 28 2023, May 14, 2020, and April 13, 2017. Two new, fun ones to add are…
Chicken Fried Rice: Serves 6
2 cups cooked diced chicken or turkey
2 eggs slightly beaten
3 cups cooked, long grain rice
½ cup sliced scallions
¼ cup diced celery
¼ cup diced bell pepper-red is suggested
1 love crushed garlic-OR equal amount powdered
½ tsp. grated ginger Or equal powdered
¼ tsp. crushed red pepper flakes
2 tsp. oil
2 Tbs. soy sauce
1 tsp. sugar
Using a non-stick skillet, over high heat, sauté vegetable and spices in oil until tender crisp. Add eggs and stir until just set. Stir in rice, chicken soy and sugar and cook until heated through.
Ham Fried Rice: Serves 4
2/3 cup diced ham OR dietary option
2 eggs, slightly beaten3 cups cooked rice
2 Tbs. oil -divided
1 carrot-chopped
1 small onion-chopped
1 clove garlic mashed-or equal amount powder
½ cup green peas
1/8 tsp. pepper
3 Tbs. soy sauce
Heat 1 Tbs. oil in a skillet over medium until hot. Add eggs and swirl pan to create a layer of egg. Cook eggs until set and turning brown, break up with a wooden spoon and remove to a bow. Heat remaining oil and sauté carrots and onion about 4 min. add ham, peas and garlic sauté 4 min more. Add rice and coo about 4 min. until heated through add soy sauce and pepper then stir in eggs and heat through.
PORK PRODUCTS-With the exception of bacon. Although there are dietary restrictions on pork there are many alternatives on the market, Turkey Ham and Smoked Turkey are excellent meat ones. Turkey and chicken sausages are options and using traditional spice mixes with ground chicken or turkey to make sausage is successful too. Simply look-up a sausage recipe-either breakfast or Italian- and substitute another meat for the pork. Also remember that chicken, turkey, veal and pork are interchangeable in most recipes.
I focus on pork, because, aside from chicken, it’s the most affordable meat in the market today, particularly the prime cuts. Pork loin costs less than ground beef.
HOT DOGS- Have generally increased about 50% in price making some brands competitive with pork loins but there’s still some which are an economy meal choice. If you’re a purist, and simply looking for ways to ‘put on the dog’, see my post on Toppings Bars June 30, 2022
Otherwise, a nice way to upscale the presentation of a hot dog dinner with a casserole is to cut them lengthwise, layer them overlapping around the casserole, put a topping on the casserole, and bake until the dogs brown and puff. Sliced onions are good on baked beans and grated sharp or Parmesan cheese, tossed with bread crumbs and melted butter, make a treat out of macaroni and cheese. Hot dogs are also a substitute for ham in some dishes. This is an example is one of my favorite fast dinners revamped.
*Tortellini all Panna: Serves 4
1½ lb. dried Tortellini or 1 lb. fresh – cheese stuffing>>>>>>>>>>>>>>8 oz. penne
(1) 10.5 oz. can chicken broth, or 1 envelope bouillon and 2 cups water>>>>>>>just water
½ lb. cooked ham – in ½ inch dice from the Deli in (2) ¼ lbs. slices OR Turley Ham or Smoked Turkey>>>>>4 hot dogs sliced in 6 pieces each
(1) 10oz. box frozen peas
1 Tbs. butter>>>>>>> 1 Tbs. oil
1 cup heavy cream – light can be used>>>>>>equal amount of skim or 1% milk—DO NOT use whole milk
Grated Parmesan
Instructions are the same with the changed ingredients
Cook the Tortellini in the broth- -8 min. for the dried, 5 min for the fresh. Meanwhile, heat the ham and peas with the butter, over medium heat in the skillet. Drain the Tortellini and add them to the skillet along with the cream. Continue cooking over low heat, gently stirring until the pasta absorbs all the cream. Serve at once, lightly sprinkled with the Parmesan.
*Stuffed Bell Peppers with Mustard Sauce: Serves 4
1lb. pkg. Hot Dogs – any type
4 green bell peppers*
1 small onion diced
4 Tbs. butter
4Tbs flour
2 cups milk
2 Tbs. Dijon or Spicy Brown mustard
2 tsp India Relish – optional
Microwave onion in 1 tsp water 1min. Cut Peppers in half lengthwise, carefully cutting
around the stem, and seed. In blender, processor or chopper, mince hot dogs to a course
grind. Add onions and relish, if using. Stuff the pepper halves, and place them in an oven
proof dish that holds about ¼ inch of water. Bake in a preheated 350 degree oven for
about 30 min or until meat begins to brown on top and peppers slightly wilt. They should
still be slightly crisp.
Meanwhile, make a white sauce. Melt the butter until it foams, mix in the flour to a
smooth paste, quickly stir in the milk, and keep stirring over medium heat, until a smooth
sauce forms and thickens. Add the mustard, perhaps more than quoted, if you want a
spicier sauce. Plate the peppers, pour the sauce over and serve.
SAUSAGE: As I stated above, for those with dietary restrictions, there are many sausage options on the market. It’s also easy to make either bulk breakfast or Italian from ground turkey or chicken as used in the first recipe below. Link sausage is a commercial product, but an affordable exception are Brown and Serve Sausages. I use them in the second and third recipes below, one, a traditional Italian dish. For more sausage recipes see Fun Family Dinners Sept. 7,2023.
*My Spaghetti: Serves 4- Sauce freezes very well, so make extra to have on hand-reheat in microwave
1 lb. ground sausage-or a ½ lb. sausage mixed with
½ lb. ground beef or ground turkey>>>>>>>>>>>>>>>>>>met can be reduced to ½ lb.
(1) 28 oz. can crushed tomatoes
2 Tbs. oil
2 small carrots peeled and sliced thin (1/8 inch)>>>>>>about 6-8 baby carrots
(1) 1 oz. pkg. raisins
2 tsp garlic powder – or to taste
1 Tbs. dried oregano-or to taste
1 Tsp. dried basil-or to taste
1 tsp pepper and salt to taste
¼ tsp. crushed red pepper, or to taste-optional
1 lb. spaghetti or angel hair pasta.
Grated Parmesan
In a large stockpot, over medium heat, brown the meat, when all pink in gone, drain fat if necessary and add all the other ingredients, but the pasta, Simmer about 40 min. until the sauce reduces a bit and the carrots are very tender. Cook the pasta in a separate pot just to al dente. Drain and put in the pot with the sauce, toss briefly, THEN turn the contents out into a serving bowl. Pass the Parmesan.
*Bill’s Sausage and Cabbage: Serves 4
4-6 links Italian sausage @ 2lbs sweet or hot.>>>>>>2 boxes Original Brown and Serve Sausages
1 large head cabbage
1 Tbs. dried tarragon
½ cup white wine or broth= ½ envelope beef bouillon granules + ½ cup water
4 large halved or 8 small all purpose or redskin potatoes- peeled and parboiled
2 tsp garlic powder
Pierce sausage links with a fork. Brown in skillet over medium heat. Allow the potatoes to brown along with the meat Add small amounts of water if the food begins to stick. Cut the cabbage in 1 inch chunks. When the potatoes are brown, add the cabbage, wine, tarragon and garlic to the skillet. Cover and simmer about 8 – 10 min. or until the cabbage is crisp-tender. Serve very hot.
*Tuscan Cauliflower with Sausage: Serves4
2 heads cauliflower
1 to ½ lbs. Italian sausage – -4 to 6 links according to appetites .Sweet or hot optional.
2 Tbs. oil + 2 Tbs. more if needed
(1) 14 oz. can diced tomatoes with juice
3 oz. tomato paste – optional
1 tsp. garlic powder
¼ tsp. salt or to taste
Remove the outer leaves of the cauliflowers, and rinse the heads, drying them well.
Separate the cauliflowers into large pieces. It’s O.K. to use a knife and include the upper part of the core, just make sure most of the pieces are at least an inch or they will break as they cook, and become mushy. Pierce the sausages several times with a fork, and microwave them to remove the excess grease, on high for 2 min, pausing between.. When cool enough, slice each in 6 segments. Turn the burner on to medium, pour enough water in the pot to just cover the bottom, and add the sausages. Let them cook in their own juices, adding bits of water if they begin to stick or burn, until nicely brown @ 6 min. Remove to a plate. Add 1 Tbs. oil to the pot and sauté the cauliflower turning often until the pieces begin to brown, working in batches if necessary and adding more oil as needed Each batch should take about 10 min, so for an average skillet 2 batches = 20 min. total. When all the cauliflower is done, put the tomato paste and tomatoes in the pot and stir gently to combine and coat the cauliflower. Add the garlic and salt, again stirring to combine and then the sausage. Give a final stir to merge flavors, cover and cook on low about 6 min, until heated through and cauliflower is tender. Check seasoning again, and serve.
HAM: Hams are frequently on sale, not as reasonably as before, but still a comparative bargain. Ham steaks and Deli Ham, however, are now lower priced than ground beef and competitive with other ground meats. In casseroles, ham stretches, making it a current go-to. These recipes show how a little can go a long way.
*Glamorous Ham Casserole: Serves 4
2 cups cooked rice – suggest packaged pre-cooked product, Uncle Ben’s or Zataran’s
2 cups cooked ham in ½ inch dice. About ¾ lb. 3 thick slices from the Deli work fine.
2 eggs beaten
2 plum or small tomatoes in large dice
1/3 cup green bell pepper diced
¼ cup diced onion
1 ½ tsp Dijon or Spicy Brown mustard
1 ½ tsp Worcestershire sauce
½ cup cream sherry
½ cup light cream
½ cup bread crumbs
2 Tbs. melted butter
Paprika and parsley to garnish
The pre-cooked rice packets only take a couple of minutes in the microwave-if you are using leftover rice, or making your own, do not use the minute type.
Combine all ingredients, except last three, in a lightly greased 2 qt. casserole. Stir to mix well. Combine butter and bread crumbs, sprinkle over top. Decorate with parsley and paprika. Bake 350 degrees for 45 min or until nicely browned and bubbly.
*Ham Lasagna: Serves 4
8 oz. chopped ham
9 lasagna noodles
1 box frozen chopped spinach thawed and drained
(1) 4oz can mushroom stems and pieces drained
2 tsp minced jarred garlic
8oz creamed cottage cheese
8oz shredded Cheddar cheese or sharp cheese
4 1/2 Tbs. butter
4 1/2 Tbs. flour
2 1/2 cups milk
½ cup grated Parmesan cheese
8 oz. shredded Mozzarella cheese
In one bowl mix the spinach and cottage cheese together, in another the ham and mushrooms. Set aside. Cook the noodles as per directions, and keep moist. Make a cream sauce of the butter, flour and milk. (Melt the butter in a saucepan, when sizzling, remove from heat and stir in flour to make a smooth paste or roux. Quickly stir in milk, and return to medium heat, stirring constantly to avoid lumps. Cook until thickened, not allowing it to boil @ 3min.) Add the garlic. Lightly grease a casserole dish about 8”x10”
And smear a bit of the sauce in the bottom. Lay 3 noodles across the pan, cover with ½ the spinach mixture, then ½ the ham mixture, then ½ the cheddar cheese, then 1/3 of the sauce. Repeat once again ending with a layer of noodles. Top with the rest of the sauce, the mozzarella and Parmesan. Bake in a preheated 350 degree oven for 20 mins. then uncover and bake for 10 min more or until bubbling.
PORK: Americans don’t have a big choice of meats; veal and Lamb have all but disappeared, as have Cornish hens. I asked a market butcher about squabs and he didn’t know what I was talking about. Since the Meat Packers’ Union was dissolved, the same is true of cuts, especially the lesser ones such as brisket and 7-bone chuck. Even round roasts aren’t the counter regulars they were. If you Jan. 13, 2022want a prime piece at a reasonable price, it’s chicken or pork. Boneless pork loins are lean with no waste, tender, easy to cook, without the rare, medium or well problem and average a little over $1.00 per serving. Pork Boston or Picnic butts are even less, sometimes on sale at $0.99 per lb. However, they take more time in prepping and cooking. For more pork recipes go to: Jan. 12, 2017, Jan.28, 2021, Jan.13, 2922.
*Pork Loins with Apricot Glaze: Serves 4—A great company dish
(2) 1 lb. Pork Tenderloins – Commercially prepared in plastic sleeves*
(1) 12oz jar apricot preserves
¼ cup Balsamic vinegar
1Tbs Teriyaki sauce
3 tsp minced fresh ginger
2 tsp minced garlic
1 tsp. Tabasco sauce
Kosher salt
Ground pepper
1 tsp salt – divided
1 tsp pepper – divided
Remove wrappers from pork and pat dry. Rub each with ½ tsp salt and ½ tsp pepper. Heat oven to 350 deg., Melt jam in a small saucepan with vinegar, Teriyaki sauce, Tabasco, garlic and ginger. Brush meat This dish is equally as famous using veal cutlets, boneless chicken breasts or turkey cutlets.
*Pork Chops Normandy: Serves 4
4 slices of pork loin or boneless loin chops @ ¾ inch thick- well trimmed
4 Tbs. butter>>>>>>1 Tbs. oil
1 large onion sliced>>>>> delete
¼ tsp ground cloves>>>>>>>1/2 tsp. Pumpkin Pie Spice
2 large apples cored and quartered lengthwise>>>>>4 medium apples peeled cored, 2 center round slices taken from each, remainder in chunks
½ tsp sugar>>>>delete
1 cup apple juice
1 envelope chicken bouillon granules>>>>>>>>delete
1 cup heavy cream OR 1 cup ½ and ½ with 1 ½ tsp cornstarch dissolved in it.>>>>>>>>>delete
Melt the butter in an oven proof skillet over medium heat and brown the pork well on both sides. While the meat is browning, add the onions to the skillet and cook until softened. Preheat the oven to 350 degrees. * Arrange the onion around the pork, sprinkle with the cloves. Sprinkle one side of the apple slices with the sugar, and arrange them fan-like, sugar side down, on the meat 2 slices per slice or chop. Add the juice and bouillon to the pan, cover and bake 40 min. Remove meat with a spatula, careful not to ustcook.butcherbox.com/cumin-crusted-pork-butt/ disturb the fruit, to a plate to keep warm. Return the skillet with the juices to the stove over low heat, add the cream and simmer until thickened. If you want to avoid using heavy cream, substitute milk with cornstarch dissolved in it. Stir until sauce thickens. It may need a few minutes simmering to reduce. Pour over meat and serve at once.
Optional directions: Place meat in a pan; top each piece with an apple slice. Pour oil, apple juice over and scatter apple pieces around, sprinkle with spice mix. Bake at 350 deg. for 30-35 min. Serve hot.
Pork Butts are the source of country ribs. If you want to try butchering a butt, even making your own sausage go to: Jimmy Kerstein https://www.youtube.com/watch?v=D10lJYqjLB4 For more recipes click : https://www.dinnerwithjoy.com/2023/01/
Cumin and Orange Pork Butt: Serves 4-From:https://justcook.butcherbox.com/cumin-crusted-pork-butt/
3-4 lb. pork butt-cut in large chunks-fat trimmed
Dry Rub
2Tsp. cumin
2 Tsp. garlic powder
2 Tsp. kosher salt
1tsp black pepper
Braising Ingredients
1 medium onion julienned
1 orange sliced
1cup orange juice
Preheat oven to 300℉. Combine rub spices together and rub on pork butt. Place julienned onions, orange slices and orange juice in Dutch oven. Place pork butt on top and then put in oven uncovered. Baste pork after 30 minutes and braise for an additional 1½ hours. After 2 hours cover Dutch oven and braise for an additional 1 hour. Remove from oven and let rest covered for 20 minutes before slicing. For added flavor make a sauce with braising liquid. Simply remove the rind from the orange slices (they will easily peel away from the flesh after braising for 3 hours) and place them along with onions and liquid in a blender, puree for 2 minutes and adjust seasoning with salt and pepper.
NOTE: This freezes well and makes a quick dinner heated in the microwave.
