Saturday, August 1, 2009

What's for dinner? Burgers and potato salad

The meal that says "summer" to me has to be, hands down, burgers off the grill, corn on the cob and potato salad. Love love love it. The other night, I tried something a little bit different... I tried a version of the "poor man's burger" as suggested here. I had bought ground turkey at Wal-mart for about 1.79/lb. I mixed it with the remainder of a two-day-old loaf of homemade bread that I had shredded, some Worcestershire sauce, a little BBQ sauce and pepper, and made it into patties. It ended up making 8 good-sized patties, which was enough for two nights for us. And I found them to be quite tasty! I sort of noticed the bread pieces because I knew they were there, but there wasn't anything strange about the taste or the texture.

As we cleaned up after the second night of burgers, I asked my husband if he noticed anything "odd" about these burgers. He immediately became concerned and asked if he had cooked them wrong on the grill. "They seemed just fine to me." And then I made my little confession... that he had just eaten a Poor Man's Burger.

He literally did not notice, and in fact had enjoyed eating them. Spending 89 cents per meal on burgers is pretty darn frugal. The only thing that concerns me about the idea of stretching meat this way is that instead of getting a serving of lean protein, you're getting added starch in the guise of meat (although it is whole grains.) Most methods of stretching meat involve some form of carb (breadcrumbs, oats, crackers, etc.) Amy Dacyczyn (in her Tightwad Gazette) talks about using "TVP" (textured vegetable protein) to stretch ground meat. Although the idea of using another protein source is appealing, TVP seems to be a highly processed food product (I guess they use it as a filler in school lunch meats...) and I'm not sure that the cost per pound would really make using it worthwhile. Using beans might be a better idea- beans are much less processed and I know that we already like the taste. I think I will experiment with other ways to stretch ground meat and see how it goes.

As I mentioned the other day, I tend to make a huge bowl of potato salad that lasts for a few days. My husband could probably eat the whole thing in one sitting, but he tries to restrain himself. I didn't find potato salad appealing when I was growing up. When I was first married, hubby asked me to make some so I asked around and figured out my own recipe... I tried it, and then I was hooked. Now I like potato salad no matter who makes it, but I definitely enjoy eating my own recipe! I try to make it healthier than standard potato salad- it has low fat mayo and I add lots of fresh veggies so we get lots of vitamins and fiber and crunch without a lot of calories.

Rustic Potato Salad

6 medium potatoes
1/2 bell pepper, diced
3 stalks celery, chopped
1/4 c low fat mayo
balsamic vinegar
1 hard boiled egg (optional)
1-2 green onions, chopped (optional)

  1. Wash potatoes- I don't bother peeling them (hence the rustic- it's healthier too.) Cut them into small pieces and boil them until you can easily poke them with a fork. Meanwhile, chop your veggies- sometimes I only have peppers, or I only have celery- it's good either way. Just increase the amount if you only have one veggie.
  2. Drain the potatoes in the colander and rinse them gently with cool water. Mix them in a large covered container with the vegetables and let chill in the fridge at least 3-4 hours.
  3. About an hour before serving, make the dressing. I take about 1/4 cup of mayo and put it in a little bowl. (I am picky about the mayo flavor, btw. I find Smart Balance and Kraft mayo taste good in this recipe. Hellman's and Trader Joe's mayo: not good.) I stir in balsamic vinegar, a couple of tablespoons at a time, until the consistency is like ranch dressing and the color is sort of a nice mocha brown. If you are adding a hard boiled egg, mash it and stir it with a little bit of mayo, then mix it with the rest of the dressing.
  4. Add the dressing to the potatoes and gently toss to coat (I stir the potatoes up from the bottom to make sure they all get covered. If you feel like the dressing is a little scanty, you can always make a little bit more.) Top with green onions and let the salad chill for a little while longer so flavors can blend.
That's it. The other day I also added a little parsley and dill from the garden, which was definitely a nice touch. That's the best thing about salads, that you can mix and match and add all sorts of things to make a flavor that's uniquely your own.

Thursday, July 30, 2009

Learning to like eggplant! Stop and Shop Bargain Meal

I have never been a huge eggplant fan, but I am trying really hard to like it, and to learn to cook it in tasty ways. It comes in handy when there aren't any great deals on meat to be had. So far, me (and the kids) prefer eggplant as an accent in a baked pasta dish. Eggplant is .99/lb this week at Stop and Shop, as is (good ole) zucchini & summer squash (we will definitely miss the zucchini/ summer squash sales in the dead of winter.)

Baked Pasta with Eggplant Parm Nibbles

1 medium eggplant
1/2 tsp salt
Bread crumbs
1 tbsp olive oil
2-3 cups chopped veggies of choice (I choose... zucchini!)
1/2 box pasta (ziti, penne, rotini all work well)
1 jar pasta sauce or 2 15 oz. cans of tomatoes in some form
1/2 cup shredded cheese

  1. First, you need to prep the eggplant. Erin gives a beautiful description on how to do this here. Basically, peel the eggplant, chop it into small pieces, put it in a colander, sprinkle a little salt on it and let it drain for a while (30 minutes to an hour.) You can prepare more than one eggplant this way and freeze some for later.
  2. Meanwhile, prepare pasta according to package directions and chop up your other vegetables.
  3. Heat the olive oil in your skillet to medium high. While it's warming up, take a bowl of bread crumbs and roll the eggplant in the crumbs, a few at a time. I find that the crumbs stick to the eggplant just fine without dipping them in egg or anything, but you could do that if you wanted. Then you want to saute your eggplant pieces in the oil until they are golden brown. You could probably get much crispier pieces if you deep-fried them, but I don't really fry things.
  4. When the pasta is done, mix it in a 9 x 13 baking pan with the sauce and/or tomatoes. Stir the vegetables and the cooked eggplant in as well. Then top with cheese and cover with foil. Bake at 350 degrees for 35-45 minutes. Serve with corn on the cob- it's on sale for 12 for 1.99 (about 17 cents an ear!)

Oooh... pork loin.. again!?!

I thought we just did this... Shaw's is having yet another sale on good ole pork loin. No worries mate; you can do a lot of things with pork. So if you pick up a pork loin, cut it into whatever you plan to use: roasts, strips for stir-fry, or pork chops.

The produce selections at Shaw's this week are a little on the pricey side (1.99 isn't too bad for a head of cauliflower though- and that's one of the few vegetables my kids are equally enthusiastic about. The dog likes it too... weird.) Anyway, cabbage is always a cheap staple, and Shaw's has it on sale for .49/lb. I found a number of recipes that called for pork and cabbage; these two are simple and earned good reviews: Pork Chop and Cabbage Casserole and Pork Loin and Cabbage.

If you're in the mood for barbecue but you don't have time to fuss with the grill (or your grill is full of bees- hi, mom and dad!) try doing barbecue pork in the slow cooker! Slow Cooker BBQ pork chops sounds delicious and so easy- you basically layer pork chops in your slow cooker with a bottle of barbecue sauce and let it cook all day on low. Then you can make some cole slaw with that cabbage and serve that on the side.

Monday, July 27, 2009

Saving Money During Grilling Season

As I mentioned before, the grocery budget can take a beating during the summer months if you cook meat on the grill often. During the cooler parts of the year, I only serve meat as a "main course" maybe once or twice a week. For the most part, we eat stews, casseroles, pasta and rice dishes that require only a little bit of meat, if any. Some suggestions for stretching your grocery budget further when you're serving meat as a main course more often:

  • Buy meat on sale, of course. I look for all types of meat to be less than 1.99/lb, unless it's fish- I think fish for less than 3.99/lb isn't too bad. I stock up on different meats maybe once a month.
  • When you buy your meat, put it in meal-size portions and freeze what you're not going to eat in a couple of days. Despite what most restaurant menus would have you believe, a serving of meat is only 3-4 oz., so based on that and the number of people in your household, portion meat accordingly.
  • I also look for hot dog and hamburger rolls in the reduced section (at Shaw's of course). They often have them for .50 per package, and I freeze them for later.
  • Don't spend extra for special marinades- I have some suggestions here for frugal marinade options.
  • Plan ahead! I honestly think that planning your meals is where you get your biggest payoff for time invested. That way, you use up stuff that you already have and you don't buy more than you need. At the same time, be flexible-I often end up changing my plan mid-week due to unexpected circumstances. For example, last week my mom surprised me and showed up at my house with all kinds of food to cook on the grill. We ended up eating what she brought over all week long, and even freezing some for later.
  • As much as I try to avoid making my kitchen into a restaurant, grilling can be one area where it pays off to make different people different things. For example, Pepper likes hot dogs and no one else does, so I keep a package around for her and throw a hot dog on the grill if we're having turkey burgers or something. This can also work well if the grown-ups want something more expensive that the kids don't like (like steak or fish...)
  • Make side dishes that can last for multiple meals. I will make a big batch of potato salad and it usually provides us with a side dish for the next three dinners. With that and a garden salad, the only additional food I need to prepare each night is what we are planning to grill.
  • Go veg. I was pleasantly surprised that most of my family members (except for Pepper, content with her hot dog) enjoy veggie burgers. Since we often get them on sale with coupons, they are a quick and convenient alternative. I don't find that they're necessarily cheaper than buying meat by the pound, though.
  • Make sure you don't waste money on propane- only turn on as many burners as you need, run it only as long as needed, and shut the grill off immediately when you're done. According to The Simple Dollar, it's actually a little bit more expensive to grill rather than use the oven or stovetop. However, for most people grilling is an essential part of summer- the extra cost is worth it.
  • On nights when you don't grill, look for lower cost menu options like using leftovers and making meatless dishes, to balance out higher costs on the other nights.
Also see:

Ten Frugal Tips for a Great Grilling Experience, from The Simple Dollar
The Frugal Barbecue Grill from
Grilling on a Budget from the Hillbilly Housewife
60 Cheap Marinades, by CheapHealthyGood