4 apples, diced with the peels on $1.32
1 onion, cut into wedges $0.47
4 cloves roasted garlic $0.04
2 tablespoons butter $0.12
2 sprigs fresh thyme leaves $0.50
2 sprigs fresh rosemary leaves $0.50
1 teaspoon ground nutmeg $0.17
Salt and pepper $0.02

Total Cost   $3.14

1.) In a medium-sized saucepan, melt the butter over medium-high heat. Once butter is hot, add onions and saute until they just start to brown.

2.) To the onions add the apples, the roasted garlic, thyme, rosemary, nutmeg, salt and pepper. Mix thoroughly and cook just until the apples begin to break down. Remove from heat or continue cooking until apples are desired texture; they can be cooked until they are completely broken down and look more like a true applesauce. Then spoon all contents of pan, including juices, into serving bowl while still hot.

3.) Serve and enjoy!

Read the review here

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1/2 pound orzo pasta $0.49
2 tablespoons olive oil $0.36
4 boneless, skinless chicken breasts $13.20
2 tablespoons butter $0.12
12 cremini mushrooms, sliced $1.99
12 shiitake mushrooms, stems removed and sliced $2.15
12 button mushrooms, sliced $1.07
2 cloves garlic, chopped $0.02
2 sprigs thyme, chopped $0.07
2 large shallots, thinly sliced $0.50
2 tablespoons all-purpose flour $0.04
1 1/2 cups chicken stock $1.50
1 tablespoon balsamic vinegar $0.28
3 tablespoons heavy cream $0.67
1/4 cup chopped flat-leaf parsley $0.27
Salt and pepper $0.02

Total Cost   $22.75

1.) Bring a large pot of salted water to a boil. Then add the orzo pasta and cook to al dente.

2.) Preheat a large skillet over medium-high heat and add olive oil. Season chicken liberally with salt and pepper and place in the hot skillet. Cook the chicken for 5 to 6 minutes each side. When finished, remove from skillet and cover with aluminum foil to keep warm.

3.) With the skillet still on the burner, turn the heat down to medium and add butter. Once the butter has melted, add all of the mushrooms and brown, stirring occasionally, for about 4 to 5 minutes.

4.) Once the mushrooms are brown, season with salt and pepper and add the garlic, thyme, and shallots. Cook, stirring occasionally, for about two minutes or until the shallots have wilted.

5.) Sprinkle the flour in the pan and cook for two more minutes. Then whisk in the stock, balsamic vinegar, and cream. Turn the heat up to high and simmer for two minutes until it has thickened.

6.) Slice the chicken on an angle. Add the parsley and the chicken back to the skillet and turn up heat once again, for about one minute. When finished, pile the chicken and the sauce onto the orzo.

7.) Serve and enjoy!

Read the review here

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6 large potatoes $1.02
2 tablespoons olive oil $0.36
1 teaspoon salt $0.01
1 cup ketchup $0.61
2 tablespoons Worcestershire sauce $0.24
1 teaspoon hot sauce $0.06
1 teaspoon celery seed $0.16
Pinch of salt and pepper $0.02

Total Cost   $2.48

1.) Preheat oven to 400 degrees Fahrenheit.

2.) Slice the potatoes lengthwise first, then slice then lengthwise again so that you have long, shoestring french fries. When all potatoes are sliced, place them in a large bowl and cover with olive oil. Sprinkle with salt and pepper and toss so that all potatoes are thoroughly covered with oil, salt, and pepper.

3.) Place the fries on a baking sheet and place in the oven for 45 – 60 minutes, until fries are brown and crispy.

4.) While fries are baking, mix together ketchup, worcestershire sauce, celery seed, hot sauce, and salt and pepper. Stir so that it’s well mixed and then put in fridge until fries are ready so that flavors can marry.

5.) Serve and enjoy!

Read the review here

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2 tablespoons peanut oil $0.30
1 small onion, coarsely chopped $0.47
4 cloves garlic, coarsely chopped $0.04
1 tablespoon fresh ginger, coarsely chopped $0.07
1 jalapeno pepper, coarsely chopped $0.30
1/4 teaspoon ground cinnamon $0.03
1/4 teaspoon ground cloves $0.08
1 1/2 pounds red or purple plums, pitted and coarsely chopped $5.50
1/4 cup honey $0.41
1/4 cup soy sauce $0.35
2 tablespoons fresh lemon juice $0.08
1 tablespoon granulated sugar $0.01
8 boneless chicken thighs $6.12
Salt and pepper $0.02

Total Cost   $13.78

1.) Heat oil in a medium saucepan over medium-high heat. Add onions and garlic and cook until soft. Add ginger, jalapeno pepper, cinnamon and cloves and cook for two minutes. Add remaining ingredients, except chicken and salt and pepper, and cook until plums are soft and mixture has thickened.

2.) When finished cooking, pour the whole mixture into a food processor and blend until smooth. Then allow to cool.

3.) Preheat grill. Season chicken with salt and pepper to taste. Grill on one side until golden brown, about five minutes. Turn the chicken over, brush with plum sauce, and grill for another three to four minutes. Then turn over again and brush with sauce. Continue grilling, turning, and brushing, until chicken is cooked through, about 12 to 15 minutes.

4.) Serve and enjoy!

Read the review here

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I also leave you with this very handy tip for making chicken stock. It comes from Bobby Flay’s show Throwdown with Bobby Flay. I was watching that on Friday night and Bobby and his competitor (a restauranter in New York City) were making matzo ball soup (which is on my list of things to conquer, by the way.) Bobby was getting some last-minute tips from some ladies who know their way around a matzo ball, and they had a great tip for making the chicken stock they use for their soup.

Make the chicken stock any other way you normally would, adding the meat, the carrots, the celery, and your seasonings. But when you add the onion, leave the peel on and just toss the onion, as is, into the pot. Don’t peel it, chop it, cut it, or do anything to it. The explanation for this is that it adds colour to the soup.

Intrigued, and having to make a new batch of chicken stock this weekend anyway, I tried it. Whaddya’ know, I had perfectly golden chicken stock! It’s a great tip and just goes to show why watching corny cooking reality shows on Friday night isn’t a bad thing.

See ya tomorrow with a brand new recipe!

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1 cup freshly squeezed orange juice $0.46
1/4 cup soy sauce $0.80
1/2 cup sugar $0.10
2 teaspoons orange zest $0.30
4 boneless, skinless chicken breasts $13.20
2 teaspoons salt $0.02
1 teaspoon fresh ground white pepper $0.01
4 teaspoons olive oil $0.24

Total Cost  $15.13

1.) In a medium saucepan over medium heat, place the orange juice, orange zest, soy sauce, and sugar. Bring to a boil, lower heat to a simmer, and cook until liquid has reduced to about 3/4 cup, about 20 minutes.

2.) Remove the glaze from the heat and reserve 1/2 cup for later use. Place the chicken breasts in a plastic freezer bag and pour the remaining liquid over them. Refrigerate for two hours, and take out of the fridge for 30 minutes before cooking to allow the breasts to come up to room temperature.

3.) Remove the chicken from the plastic bag and discard the marinade. Season the chicken on both sides with salt and pepper and drizzle with olive oil. Place the chicken, smooth side down, on the grill and cook for 4 minutes. Turn 45 degrees and cook an additional 4 minutes.

4.) Turn the chicken over, brush each breast with 1 tablespoon of the reserved glaze and cook for another 4 minutes on the other side. Remove from heat.

5.) Serve and enjoy!

Read the review here

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2/3 cup flour $0.07
1 tablespoon paprika $0.48
4 skinless, boneless chicken breasts $13.20
Salt $0.01
Pepper $0.01
2 tablespoons extra virgin olive oil $0.36
2 tablespoons butter $0.12
1 green bell pepper, seeded and chopped $0.45
1 red bell pepper, seeded and chopped $0.45
1 medium onion, chopped $0.47
3 large cloves of garlic, chopped $0.03
1 tablespoon curry powder $3.21
1 cup chicken broth $0.50
1 can diced tomatoes $0.99
1/4 cup golden raisins $0.01
1 small pouch sliced almonds $1.99

Total Cost $21.90

1.) Combine flour and paprika in a shallow dish. Season chicken with salt and pepper. Cut each chicken breast in half on an angle. Coat chicken with paprika-seasoned flour.

2.) Heat a large skillet over medium-high heat and add oil. Brown chicken on each side and remove from skillet. Add butter to the pan, then stir in peppers, onions, and garlic. Season veggies with salt and pepper and saute 5-7 minutes to soften. Add curry, broth, tomatoes, and raisins. Slide chicken back into the skillet and simmer over moderate heat, 5 minutes to combine flavors and finish cooking the chicken through. When chicken is finished, garnish with almonds.

3.) Serve and enjoy!

Read the review here

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2 1/4 teaspoons dry active yeast (one 1/4 oz. envelope) $0.33
2 cups warm water Free!
5 to 5 1/2 cups all-purpose flour $1.21
2 teaspoons fine sea salt $0.02
Extra virgin olive oil, for the bowl $0.02

Total Cost   $1.58

1.) Dissolve yeast in warm water in a large bowl and let stand for 5 minutes. Stir in 3 cups flour and the salt, stirring until smooth. Stir in an additional 2 cups flour; continue adding flour (up to 1/2 cup), 1 tablespoon at a time, stirring until dough comes away from bowl but is still sticky.

2.) Turn dough out onto a lightly floured work surface, and knead with lightly floured hands. Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape dough from surface). Repeat until it’s easier to handle, about 10 times. Finish kneading normally until dough is smooth, elastic, and soft, but a little tacky, about 10 minutes.

3.) Shape dough into a ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic, and let rise in a warm place until it doubles in volume, 3 hours. Press it with your finger to see if it’s done; an indent should remain.

4.) Scrape dough out of the bowl onto floured surface, and cut it into 4 pieces. Shape into balls. Dust with flour, and cover with plastic. Let rest, 20 to 30 minutes, allowing dough to relax and almost double.

5.) Add toppings of your choice for traditional pizza or use for stromboli, panzarotti, or breadsticks. Place in oven and cook as directed in whichever pizza/stromboli, etc. recipe you’re using.

6.) Serve and enjoy!

Read the review here

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Butter, for baking dish $0.06
3 packages frozen spinach, thawed and squeezed dry $2.97
1 1/2 cups half and half $1.32
3 large eggs, lightly beaten $0.51
1 1/2 cups Gruyere cheese 5.99
Coarse salt and ground pepper $0.02
1/4 teaspoon ground nutmeg $0.04

Total Cost   $10.91

1.) Preheat oven to 350 degrees Fahrenheit. Butter a shallow 1-quart baking dish.

2.) In a large bowl combine spinach, half and half, eggs, 1 cup of cheese, 2 teaspoons salt, 1/8 teaspoon nutmeg and pepper; stir to combine. Spread evenly in prepared baking dish and top with remaining cheese. Bake until set and top is golden brown, about 30 – 35 minutes. These can be prepared one day in advance and placed in the fridge. When ready to serve, take them out of the fridge and bring them up to room temperature and baking.

3.) Serve and enjoy!

Read the review here

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10 sweet potatoes $5.00
1/2 cup sour cream $0.30
6 tablespoons butter, softened $0.36
6 tablespoons cold butter, cut into 3/4″-thick slices $0.36
1 3/4 cups packed light brown sugar $0.35
4 tablespoons freshly squeezed lemon juice $0.08
1/2 teaspoon freshly grated nutmeg $0.09
Coarse salt and freshly ground pepper $0.04
2/3 cup pecans, toasted, coarsely chopped $1.40
40 large marshmallows, halved crosswise $0.80

Total Cost  $8.78

1.) Preheat oven to 400 degrees Fahrenheit. Prick sweet potatoes with a fork. Bake until soft, about 50 minutes. Let cool slightly on a rack.

2.) Cut a lengthwise slit in the potatoes almost all the way through, leaving about 1 inch at each end intact. Scoop out flesh, leaving about 1/2″ edge around the skins. Put flesh in a medium non-reactive bowl, then transfer half to a food processor. Process until smooth and then return to bowl. Stir in sour cream, 6 tablespoons softened butter, 1 cup brown sugar, lemon juice, and nutmeg. Season with salt and pepper.

3.) Reduce oven temperature to 350 degrees Fahrenheit. Transfer sweet potato mixture in batches to a pastry bag fitted with a very large round tip. Pipe mixture into 8 of the potato shells, dividing evenly, and discard remaining two shells. Refrigerated shells can be kept for up to one day before completing the cooking process.

4.) Just before serving, top with remaining 3/4 cup brown sugar, the sliced butter, and the pecans. Arrange marshmallow halves on top. Bake on a rimmed baking sheet until hot and marshmallows are golden brown, 7 – 10 minutes.

5.) Serve and enjoy!

Read the review here

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