The Frugal Gourmet

I recently saw a quote that stated, "More month at the end of the money".. and while it took my synapses a second to connect and realize that it was not miss written, it did catch my attention to how true that can be at times.. While I would love to shop at Whole Foods (or as some like to lovingly refer to it..... Whole Paycheck) all the time, that is not the "fiscally responsible" thing to do and I am sure that Suze Orman would have a thing or two to say about that! And....with a young family and that looming feeling of responsibility to save for college, dance class, preschool, (without forfeiting the purchase of the occasional skinny jean) one has to have priorities and sometimes Safeway has to cut it.....So this week's recipes are all things that the "Moehl money conscious clan" ate this past week and I have to say that my tummy did not feel jipped in the least... nor did my wallet :)

* Side note - In addition to the items being rather inexpensive, it really stretches your dollar because you can eat each dinner 2-3 times (if needed).
* Other side note - many of the ingredients can be used throughout all three dinners. The sour cream for the soup can be used for the casserole; the onions can be used for all three; green peppers for macaroni and casserole; green onions, for the soup and casserole, etc.
* Oh and one more... I had purchased the ground beef and chicken when it was "buy one get one free" and then I froze it...

Menu
Simple as 1.2.3
Creamy Potato Soup with Sour Cream and Chives
*This may resemble the potato leek soup but surprisingly it tastes nothing like it..

Macaroni and Beef Goulash
(I really hate the word "goulash"..... any suggestions on a more palate pleasing name for this dish?)
I make this a lot on a Sunday or Monday and feed it to the kiddos throughout the week..

Chicken, Black Bean, & Tortilla Casserole
* Super yummy and great for all ages.

Delectable Desserts

Orange Carrot Frozen Pops

* From Angie - Ok- this might sound crazy in February, but I made really yummy frozen ice pops for my Kate and she has just devoured them. Also, my supper picky Sam & my friend's ultra picky two year old loves them as well. AND they are budget friendly.

Honey Vanilla (Almond) Pound Cake

Recipes

Creamy Potato Soup with Sour Cream and Chives
6 strips of bacon
1 large onion, chopped (about two cups)
3 large cloves, garlic chopped
3 pounds unpeeled russet potatoes, cut into 1 inch chunks
6 cups chicken broth
Salt and Pepper; to taste
1/2 cup sour cream
1/2 cup shredded Cheddar cheese
1/2 cup chives (or green onion)

In a large pot, cook bacon over medium-low heat until crisp., about 3 minutes per side. Remove bacon to a paper-towel lined plate, break into small pieces and set aside.

Drain from the pot all but 2 Tbsp fat. Add onion and increase heat to medium. Cook until golden, about 12 mins. Add garlic and cook 1 more min. Add potatoes and broth and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender, about 25 mins.

With an immersion blender, puree soup until chunky-smooth (or food processor). Season to taste with S & P. Serve hot in bowls topped with bacon bits, sour cream, Cheddar cheese and chives

Makes 6 to 8 servings

Macaroni and Beef Goulash

1 lb. ground beef (sometimes I add ground sausage if I have it)

2 garlic cloves

1 med. onion

1 chopped green pepper

1 (13 oz.) can undrained tomatoes

1 tbsp tomato paste (if you don't have it don't worry)

1 tsp dried basil

1 tsp oregano

½ cup shredded mozzarella

1 macaroni package

Salt and Pepper

In Dutch oven, brown ground beef. Drain excess fat. Add garlic onion and green pepper. Continue frying until tender. Add rest of ingredients. Cover; reduce to simmer 20 minutes or so.

Cook macaroni per package directions.

Add the macaroni and cheese to mixture and stir until incorporated.

Chicken, Black Bean, & Tortilla Casserole
1 Tbsp vegetable oil
1 large yellow onion chopped
1/2 green bell pepper, seeded and chopped
2 coves garlic, minced
1 can (14 oz) tomatoes, including juices
1/2 cup fresh tomato salsa
1 tsp ground cumin
1/2 tsp dried oregano
Freshly ground pepper to taste
2 can (15 oz) black beans, rinsed and drained
3 cups cubed cooked* chicken breasts
8 corn or flour tortillas
4 cups grated Monterey Jack Cheese

Optional Toppings
Plain nonfat yogurt
Sour cream
Avocado slices
Sliced green onions
Chopped olives
Salsa

* Cut the raw chicken into aprox 1 inch cubes and cook over stove top. I also like to place the chicken in the slow cooker to get a more shredded texture.

In a large skilled over medium heat, warm oil. Add yellow onion, green pepper, and garlic and saute until vegetables are tender, about 5 mins. Add tomatoes, salsa, cumin, oregano, salt, and pepper and mix well. Stir in beans and chicken.

Preheat oven to 350 degrees. In a 4-quart casserole dish or large oval baking dish lightly coat with cooking spray or oil, spread one third of the bean and chicken mixture over the bottom. Top with 4 tortillas and sprinkle with 1 cup cheese. Add another third of the bean and chicken mixture, 4 more tortillas, and 1 cup cheese. Finish with remaining bean and chicken mixture. Cover and bake, 40 mins. Remove lid, add remaining cheese, and bake until bubbly, about 10 mins longer.

Let stand for 5-10 mins. Serve with toppings.

Orange Carrot Frozen Pops

Place 3 cups orange juice (fresh or from concentrate) with 1/2 cup steamed carrots in a blender and blend until mixture is pureed. Pour into ice pop molds and freeze until solid.

I have two ice pop molds that I really like, both found on Amazon.

http://www.amazon.com/Tovolo-80-8003Y-Yellow-Groovy-Molds/dp/B000G32H3Y/ref=sr_1_1?ie=UTF8&qid=1296707111&sr=8-1

http://www.amazon.com/Norpro-Ice-Pop-Popsicle-Maker/dp/B0002IBJOG/ref=sr_1_2?ie=UTF8&qid=1296707111&sr=8-2

Honey Vanilla (Almond) Pound Cake

*Barefoot Contessa

2 sticks butter, at cool room temp (left out for about 1 hour)

1 1/4 cup sugar

4 extra-large eggs (mine were not extra large)

2 tbls honey

2 tsp pure vanilla extract

1 tsp lemon zest (I used 1/2 tsp almond extract because I didn't have lemons)

2 cups sifted cake flour (I used all purpose)

1 tsp kosher salt

1/4 tsp baking powder

Preheat oven to 350 degrees.

In the bowl of an electric mixer cream butter and sugar for 3-4 minutes, until light. Put eggs, honey, vanilla, lemon zest or almond extract in a measuring cup but do not combine. With the mixer on medium-low speed, add the egg mixture, one egg at a time, scraping down the bowl and allowing each egg to become incorporated before adding the next egg.

Sift together flour, salt and baking powder. Add it all to the batter until just combined. Finish mixing the batter with a rubber spatula and pour it into a loaf pan (roughly 8.5 x 4.5 x 2.5) lined with parchment. I love to line my pans with parchment so I can easily lift out the cake when cooled. Smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool for 15 minutes, pull out of pan and cool completely.