The Eat Food NOT Money Cookbook

Pork and rice skillet supper

I like this best with orange but the apricot is very good too.

What you’ll need:

4 boneless pork chops, 3/4-inch thick each
3 cups chicken stock
3/4 cup apricot preserves OR orange marmalade
1 tbsp. Dijon-style mustard
2 cups uncooked INSTANT white rice

Cook the pork in a 12-inch nonstick skillet over medium-high heat until it’s well browned on both sides. Remove from pan. Stir the stock, preserves and mustard in the skillet and heat to a boil. Reduce the heat to low. Stir in the rice. Return the pork to the skillet. Cover and cook for 10 minutes or until the pork is cooked through and the rice is tender. Serves 4.

Cost:
pork chops/strips – $3.50
bouillon cubes – $1.89/jar of 20
marmalade – $2.12
rice – $2.12
Total – $6.01

March 31, 2009 Posted by | -pork, -rice, MAIN DISHES, SIDE DISHES | , , , , , , , , | 2 Comments

Roasted pork loin

Apples and sweet potatoes make this dish. Delicious!

What you’ll need:

3 large sweet potatoes, peeled and cut into 1 inch pieces
1 (3 lb) boneless pork loin
6 large apples, cored, quartered and then the quarters cut in half
1 medium onion, cut into ½ inch wedges
6 garlic cloves, peeled and smashed
½ tsp cinnamon
¼ tsp ground cloves
¼ tsp allspice
1 Tbl brown sugar
¾ c apple juice
1 Tbl butter or olive oil

For the rub:

1 tsp dried thyme
½ tsp dry mustard
½ tsp allspice
1 tsp sage
Salt & pepper

Preheat oven to 375 degrees. Cook the sweet potatoes in lightly salted water until tender, about 10 minutes. Drain and rinse with cold water to stop cooking. Set aside. Cover the surface of the pork loin with the rub. Rub it in really well. You want the flavors to cook into the meat. Heat a large skillet over high heat. Add the butter/oil. Sear the pork in the pan for 2 minutes on each side. Remove from pan. Reduce the heat to medium-high. Add the remaining ingredients except the juice and sweet potatoes. Sauté until lightly brown, about 5 minutes. Remove the apple mixture and place in the bottom of a small roasting pan. Set the pan aside (you’re not done with it yet) Add the sweet potatoes to the apple mixture and stir to combine. Place the pork on top of that mixture. Return the skillet to the burner; add the juice and bring to a boil, scraping up all the brown bits. Pour over the meat and apples. Place in oven and roast until the meat is cooked through, about 50 – 60 minutes. Baste the pork occasionally with the pan juices, adding a little water if necessary. After cooking allow the meat to rest about 10 minutes before cutting into slices. Feeds 6.

Cost:
sweet potatoes – $1.99/lb
pork loin – $2.25/lb
apples – $2.25/bag
onion – $1.12
garlic cloves – $1.12
apple juice – $1.99
Total – $12.97

February 5, 2009 Posted by | -pork, MAIN DISHES | , , , , , , , , , , | 4 Comments

Corn Dogs

Everything is better made fresh at home. You can make these up and freeze them for a later day, but they’re great cooked immediately.

What you’ll need:

1 c flour
2/3 c cornmeal
2 Tbl sugar
1 ½ tsp baking powder
¾ c milk
1 egg, beaten
1 pkg hot dogs, patted dry
8 (6”) wooden skewers
Oil to fry in

Combine flour, cornmeal, sugar and baking powder in medium bowl. Combine milk and egg in small bowl. Add to flour mixture; mix just until blended (batter will be thick). Spread batter into shallow plate or dish. Insert skewers into hot dogs. Dip hot dogs into batter, coating all sides. Add 3 to 4 hot dogs to hot oil, turning after 5 to 10 seconds to set batter. Fry, turning occasionally, until golden brown; drain. Repeat with remaining hot dogs. Serve with mustard and/or ketchup. Makes 8 corn dogs.

How to…

Freeze homemade corn dogs…

After putting the hot dogs on the stick and dipping in batter, lay on a parchment paper lined cookie sheet that has been sprayed with non stick cooking spray. Freeze until hard, at least 2 hours. Wrap in freezer safe wrap or put in freezer bags. I prefer not to wrap them in foil but you can. Just make sure they are completely frozen before wrapping or the foil will stick to the corn dogs and make it difficult to unwrap.

Cost:
flour – $2.12/5 pound bag
cornmeal – $3.12/5 pound bag
sugar – $1.99/4 lb bag
baking powder – $2.38
milk – $3.99/gallon
eggs – $1.09/ dozen
hot dogs – $0.69
Total – $2.11

January 12, 2009 Posted by | -how to..., -kids favorites, -pork, MAIN DISHES, TIPS | , , , | Leave a comment

Orange pork

The citrus in this recipe is pleasing to the eye and taste buds.

What you’ll need:

1 ½ lbs pork strips
1 tsp oil
½ c orange juice
½ c pineapple juice
2 garlic cloves, minced
2 tsp cornstarch
1 tsp grated orange peel
1 ½ tsp dried basil leaves
Pinch of salt & pepper
Rice

Cook the rice according to package directions and set aside if it’s finished before the pork. In a large pan, heat oil over medium heat. Add pork and cook for about 8 minutes, stirring often, until the meat is cooked through. In a large boil combine remaining ingredients except the salt and pepper and rice. Mix well. Pour over the pork and continuing cooking over medium heat, bring to a boil. Remove from heat and allow to cool for about 4 minutes, stirring constantly. Salt & pepper the meat and place over top of rice. Pour sauce from pan over the top of that. Garnish with additional orange slices if desired. Makes 5 servings.

Cost:
pork chops/strips – $3.50
orange juice – $2.99/gallon
pineapple juice – $2.50
garlic cloves – $1.12
cornstarch – $1.29
rice – $2.12
Total – $6.78

January 8, 2009 Posted by | -pork, MAIN DISHES | , , , , , , , | Leave a comment

Creamy potato soup

This soup always makes me think of my mom. She loves potato soup!

What you’ll need:

3 c chicken broth
1 can evaporated milk
About 6 large potatoes
1 c onion, chopped
4 slices bacon, cooked and crumbled
½ c diced ham
1 garlic clove, chopped
1 pint whipping cream
Shredded cheddar cheese & chopped green onion for garnish

Sauté the onions and garlic in about a tablespoon of butter over medium heat until the onions are translucent. Scrape them into a large pot making sure to get all the good stuff off the bottom of the pan. Add chicken broth and milk and cook over medium heat about 2 minutes. Stir in remaining ingredients except for garnishes. Bring to a boil. Reduce heat and simmer until the potatoes are tender. Mash several of the potatoes against the side of the pot and stir to thicken the soup. The more you mash the thicker it will be. Add salt and pepper to taste and continue simmering over low heat for about 10 minutes or until soup is heated through and at the desired consistency. Sprinkle cheese and chopped green onion on top of individual bowls when serving. Makes about 10 bowls.

Cost:
bouillon cubes – $1.89/jar of 20
evaporated milk – $1.50
potatoes – $2.00/5 lb bag
onion – $1.12
bacon – $2.29/ 1 pound package
cooked ham – $2.12/lb
whipping cream – $1.49
garnish – $1.25
Total – $7.06

January 7, 2009 Posted by | --potatoes, -bacon, -pork, MAIN DISHES | , , , , , , , , , , | 1 Comment