Meatballs in Broth with Little Pasta

I'm pretty sure you can't go wrong with a combination like meatballs and pasta. Granted, usually they're in a more traditional application like spaghetti and meatballs, but this adheres to similar guidelines. Well seasoned, highly flavorful meat and sauce/broth to cover up the fact that I'm too damn lazy to make my own pasta and I buy the tastes like cardboard stuff.

You know, the same guidelines everyone follows.

This soup really does rely on the quality of a good broth, so ideally use homemade. I know, it's a pain, but homemade stock really is the foundation of a good soup. So get to boilin'.

This would look way cooler if you used a pasta like ditalini - but tiny shells like these will do in a pinch. You know, the kind of pinch that involves not wanting to drive to the grocery store to buy ditalini.

That kind.

Meatballs in Broth with Little Pasta

24 oz. broth/stock (chicken or beef, choose your poison)
1 1/2 cups little pasta
8 oz. ground beef
1 garlic clove, minced
2 tablespoons parmesan cheese, grated
2-3 tablespoons flat leaf parsley, minced
1 egg
1 tablespoon breadcrumbs
salt and black pepper to taste

grated parmesan and chopped parsley to garnish

In a bowl combine beef, garlic, parmesan, parsley, egg, and breadcrumbs until thoroughly combined. Shape into 1/4 oz (about half the size of a quail egg) meatballs. Bring the broth to a boil in a medium pot. Add meatballs and boil for 5 minutes. Add pasta and cook until al dente. Serve hot with parmesan and fresh parsley to garnish. Pairs well with a Sauv Blanc and crusty bread.

Beef and Barley Soup

Psst!


Psst!

Yes, you - in front of the computer in your bathrobe nomming on those Cheetos!

Want to hear the easiest recipe ever for a great tasting meal...that's actually good for you?

Of course you do!

No, there's no need to lick off all that cheesy powder of doom - you're fingers are stained bright orange with the proof of your winter-time indiscretions. There's no hiding it now.

But seriously, this may not be the most glamorous soup in the world, but for the amount of effort required it should be carried through the streets, hoisted over heads, and loudly applauded by crowds great and small. Barley is low in fat and high in awesomeness.

Or you can just make some really friggin' easy great tasting beef and barley soup and save all this horse-crap for something else.

Meh...hyperbole is fun.



Beef and Barley Soup

10 oz. steak, cubed (you choose, I use eye of round)
2 carrots, peeled and sliced into rounds
3 ribs celery, washed, trimmed, and chopped
1 yellow onion, chopped
3 cloves garlic, minced
1 (28 oz.) can diced tomatoes
3/4 cup pearl barley
8 cups beef stock (or 8 cups water and 2 1/2 tablespoons boullion)
salt and pepper to taste

Get a pot. Put it on the stove over medium heat. Add everything all at once. Put the lid on. Simmer for 1/2 hour. Remove cover. Simmer for 15 minutes further. Eat with tasty warm bread and butter.

Don't burn your mouth on the awesomeness.

Celeriac Soup with Napa Cabbage and Bacon

'Twas the weekend after Thanksgiving and all through the house, not a creature was stirring, not even a hobby-blogger in a tryptophan induced coma...

So, by now I'm sure you're all pretty much turkey-lurkeyed out. You've made turkey sandwiches, turkey hash, turkey pot pie, and some of you have probably attempted to feed it to the houseplants to get rid of it.

Just as a point of interest, knock it off.

That's going to stink in a couple days...

In an effort to continue using up your bounty of poultry, I present to you a distinctly un-turkey like application of turkey. I'm sure all of you good girls and boys used your super-duper cook powers after dinner and managed to break through the overindulgent haze from eating 2 lbs. of turkey, a mound of mashed potatoes you could have carved into Mount Rushmore and enough green bean casserole to power all the housewives of Indiana through Wal-Mart three times and saved the turkey bones from your weird house-coat wearing, dead cat smelling, hair curler bobbing aunt that you only see once a year and always tries to steal all the leftovers to feed to her eighteen cats (or you know, whoever) to make some delicious turkey stock - right? (I think that was the longest sentence in written history.)

RIGHT?

Good. Me too.

And bo-oy was it tasty. (Use your best Flava-Flav voice impression on that one.)

I tossed in a fennel top, the celery leaves from the celeriac, garlic, onion, carrots, and the typical spice accoutrement - and I was gifted with some seriously delightful turkey broth. And this celeriac soup is the bestest thing ever to use some of it up in.

If you're unfamiliar with it, celeriac is a type of celery that is grown for it's big ol' root instead of the yummy negative-calorie stalks.



It's got a texture similar to a turnip and the flavor is definitely of the celery variety, only not quite as pronounced. It's really quite delightful and a nice change of pace from your typical root vegetable. It's also really good as a puree to substitute for mashed potatoes. And, according to this article from NPR, a 1/2 cup contains only 30 calories and no fat. Not too shabby, eh?

No worries though, I'm about to ruin any nutritional value his puppy has by topping with some good old fashioned bacony-goodness.

Why, you ask?

Well, for one, everything tastes better with bacon.

And for two, if my weight loss goal is going to get thrown off track from the holiday season...so's yours.

Happy nomming!




Celeriac Soup with Napa Cabbage and Bacon

2 oz. butter
2 onions, chopped
1 1/2 lb. celeriac, roughly diced
1 lb. potatoes, roughly diced
5 cups turkey stock
15 oz. evaporated milk
salt and pepper to taste

1 small head Napa cabbage
8 oz. bacon, chopped
salt and pepper to taste

Melt the butter in a soup pot and cook onions until softened. Add celeriac and cover, steam for ten minutes without disturbing. Remove lid, stir in potatoes and turkey stock and bring to a boil. Boil for 15 minutes, stirring occasionally, until potatoes and celeriac are tender. Either remove half the solids to a blender to puree and return to the pot, or use an immersion blender to blend about half of the solid vegetables.

Meanwhile, prepare the cabbage and bacon topping. Discard the outer leaves of the cabbage and roughly chop the rest of the head. Cook the bacon in a small frying pan until crispy, add the chopped cabbage and cook until tender. Season with salt and pepper to taste.

Add evaporated milk to soup, bring back up to a boil. Serve in heated bowls and top with cabbage and bacon mixture. Goes well with crusty bread for dipping.

Broccoli Cheddar Soup

One of my guilty pleasure is broccoli cheddar soup. Too often it's adulterated with Velveeta or some other nasty ass processed cheese-style food, which is sad, because it's can be so comforting when made properly.

The other day, apparently a day when I felt like my thighs could use a bit more cushion, I decided to try making my own for the first time. This is by no means a low-fat soup. This soup kicks low-fat's ass. But piping hot with some fresh dinner rolls slathered with butter...it's like a day at the spa for my tummy.

Only fattening.

Whatev.

Broccoli Cheddar Soup


½ onion, finely chopped
2 cloves garlic, minced
½ cup butter
½ cup flour
3 cups chicken stock
2 cups milk
½ cup cream
12 oz. extra sharp cheddar cheese

In a 6 quart pot melt the butter over medium heat. Add the garlic and onion, and cook till the onion is softened – about 4 minutes. Sift in the flour, all at once, stirring to combine. Cook the flour mixture for about 3 minutes, moving constantly to avoid burning. Pour in ½ cup chicken stock, stirring until fully incorporated, repeat with remaining stock. Pour in milk, all at once, then add broccoli. Bring to a steady simmer, stirring constantly. Be sure to not let the milk stick to the bottom of the pan. When broccoli is softened, about 15 minutes, add the cheese 2 oz at a time, allowing to melt completely before adding more. Stir in the cream, serve immediately.

Chicken Days, Chicken Nights

There are few things that can provide more meals in one than a whole chicken. With the economy the way that it is and food prices skyrocketing the way they are, most people, it seems, are just trying to eke by until payday. Sadly, though Husband and I do well for ourselves financially, there's this little thing called identity theft. It sucks. Even when your bank catches it within an hour. I'm not even going to tell you how many thousands were gone. So, I got to reach back in my memory of being a starving waitress and trying to feed myself before I met Husband. Nothing like trying to buy a couple weeks groceries for thirty dollars, eh?

Luckily, one of our benefits from being enslaved to the government is the commissary. I've ranted about the commissary before, and don't get me wrong, if I could choose I would not shop at the one near where we're stationed, but the prices simply can not be beat. Everything is sold at cost, plus the overhead of running DECA (the commissary bigwigs). Now, before you get all "Lucky you!" and "Aww. That's not fair, what about me?" remember that I had to sit at home for 15 months while my husband was in a big ol' sandbox. Think I'd switch ya for a higher grocery bill? I'll let you decide.

My point in all of this is that grocery stores are raising prices to outrageous amounts feigning high gas prices and whatnot, even the commissaries. It's times like these that require pinching pennies and trying to get the most out of the items you can afford to buy. I was shocked walking into a civilian grocery store and seeing boneless skinless chicken thighs $3.99 per lb. And boneless skinless chicken breasts at $6.99 per lb. Outrageous! The whole chickens weren't hugely better, but at $2.19 per lb, you're saving money - plus there's so much more you can do with a whole chicken. Breasts or thighs - once you use 'em they're gone. But, a whole chicken - that's got some lasting power. So, stop buying all that pre-skinned, pre-boned, way more expensive stuff and come with me.

Following are four recipes, and three meals, using only a whole chicken and a few other ingredients, most of which I bet you've got in your kitchen.

Pantry Items

Sea Salt/Salt of some kind
Black Pepper
Flour
Butter
Dried Herbs
Eggs
Rice
Ingredients to make Pie Crust/Frozen Pie Crust

Shopping List

1 4 lb. Whole Fryer Chicken
1 box Stovetop Stuffing (or make your own at home)
1 head Celery
1 2 lb. bag Carrots
2 tins Chicken Stock
3 Onions
1 head Garlic
1 Broccoli Crown
1 Russet Potato



Roast Chicken Dinner
Serves 2

4 lb. Whole Chicken
Sea Salt and Freshly Ground Black Pepper
6 tablespoons Unsalted Butter, divided
1 box Stovetop Stuffing

1 cup Rice
2 cups Chicken Stock
1 tablespoon dried Sage

Preheat oven to 450 F.

Remove giblets and neck from cavity, discard or reserve for another use. Rinse chicken with cool water, inside and out. Pat dry with paper towels and let rest for ten minutes at room temperature. Season liberally with salt and pepper. Meanwhile, prepare stuffing according to directions. Fill cavity with stuffing and truss legs together. Place in oven, uncovered and cook for 20 minutes. Remove from oven and chop up remaining 2 tablespoons of butter and place pieces all over the breast and legs. Cook for 25 minutes further, basting with juices in pan every ten minutes, until bird is golden brown and registers 180 F both in center of cavity and in thigh or until a knife inserted in thigh produces clear juices.

Meanwhile, rinse rice until water runs clear, drain. Follow directions to prepare in rice cooker or place rice in saucepot with lid with the 2 cups chicken stock and dried sage. Bring to a boil for 1 minutes, cover, reduce heat to low and simmer for 25 minutes or until all liquid is absorbed and rice is tender.

Serve Roasted chicken legs, and ½ breast each, with rice and stuffing.

Shred remaining breast and thighs, plus pulling any meat possible off of the back or around the cavity. Be sure to exclude fat, skin, and ligament. Halve the shredded meat and store in refrigerator in separate containers. Save carcass for stock.

Chicken Stock

1 Chicken Carcass
2 Carrots, chopped
2 Celery Stalks, washed, chopped, leaves included
1 Onion, chopped
3 cloves Garlic, smashed
1 tablespoon Whole Black Peppercorns
1 tablespoon Sea Salt
2 Bay Leaves

Combine all ingredients in a large stock pot, add water to cover plus two inches and bring to a boil. Keep at a low boil for three hours, skimming fat and scum when necessary. Strain into a bowl, discard solids. Cover and chill overnight. Skim solidified fat off top the next morning and save for future use.

Chicken and Broccoli Pot Pie

Serves 2, with leftovers

½ Shredded Chicken Meat
2 Celery Stalks, sliced
1 Onion, chopped very fine
2 garlic cloves, minced
1 Broccoli Crown, florets and chopped stalk
1 Russet Potato, cubed
¼ cup Butter
¼ cup Flour
1 cup Chicken Stock
½ teaspoon Sea Salt
½ teaspoon Ground Black Pepper
1 Egg, beaten
1 portion pie crust/puff pastry, equal to 2 8 in. rounds

Preheat oven to 375 F

In a sauce pan over medium heat melt butter. Stir in flour and cook, stirring continuously for 1 minute. Slowly stir in chicken stock until fully incorporated. Bring to a boil, and cook, stirring continuously, for 2 minutes or until thickened. Add chicken, celery, onion, garlic, broccoli and potato. Cook for 5 minutes, stirring occasionally. Line an 8 in. pie plate with one portion crust, top with chicken filling, and lay second portion crust over top. Seal edges with beaten egg, pressing down with fork after to seal. Brush top with beaten egg and pierce with knife to vent. Bake for 25 minutes, or until heated through and crust is golden brown.

If desired, vegetables may be cooked/roasted separately before adding to sauce to deepen flavor.

Chicken and Rice Soup
Serves 2, with leftovers

½ Shredded Chicken Meat
Remaining Chicken Stock
2 Carrots, chopped
2 Celery Stalks, chopped
1 Onion, chopped fine
2 Garlic cloves, minced
1 cup Rice
2 tablespoons Unsalted Butter
Sea Salt and Cracked Black Pepper

In a large soup pot melt butter over medium heat. Add garlic and cook until fragrant. Add onion and cook until soft and translucent. Add celery, carrot and chicken. Cook for a further 3 minutes. Pour in chicken stock, season to taste with salt and pepper, bring to a boil. Add rice, stirring well. Boil for 1 minute, cover, reduce heat to med-low and simmer for 20 minutes or until rice is tender.

P.S. We did finally get our money back, but that was a rough two weeks. It opened my eyes to how much I really could cut back on our grocery bill if I tried a little harder. I'm already frugal, but there's always somewhere one can cut back. Even if you don't like these recipes, take a look at your receipt the next time you go grocery shopping. I bet there's a few things you could do without. Take a little time, and a little effort, and stretch that food budget like it's Jane Fonda in a Jazzercise video! I'll be making the stock tomorrow, along with the pot pie, followed by the chicken and rice soup after that - I'll prove this menu's not boring, and it's totally doable.