The Eat Food NOT Money Cookbook

Quick & Easy Hopping John

This is a traditional New Year’s Day “good luck” meal. Happy New Year’s Eve everyone!

What you’ll need:

  • 1/2 c dry black eyed peas or 1 pkg frozen black eyed peas
  • 1 strip of bacon, cooked til crisp and crumbled
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1 c hot, cooked rice
  • 1 Tbl red wine vinegar
  • salt & pepper to taste
  • 2 Tbl chives, chopped
  • 2 Tbl parsley, chopped

Cook the beans, drain but reserve 1/4 c of the liquid, set aside. Add onion to same pan and saute over medium heat 1 minute in one Tbl of the reserved liquid. Add garlic clove and cook 3 minutes more.  Add peas, rice, vinegar and enough of the reserved liquid to make the mixture moist. Cook for 5 minutes. Stir in salt & pepper. Put into 4 serving bowls. Top each with a portion of the bacon, chives and parsley. Serve immediately. Feeds 4.

Cost:
dry peas – $1.00
bacon – $2.98/lb
yellow onions (3 lbs) – $0.99
garlic clove – $0.50/1 head
rice – $1.32
vinegar (small) – $0.92
herbs – $0.50
Total – $2.18

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December 31, 2009 Posted by | -bacon, -vegetarian (*or almost*), HOLIDAYS/SPECIAL OCCASIONS, MAIN DISHES | , , , , , , , | 4 Comments

Easy Succotash

Using fresh ingredients in this recipe makes all the difference.

What you’ll need:

2 c (about 1 lb) fresh lima beans
4 c (about 8 ears) fresh corn, cut from cob
3 Tbl butter
½ c whipping cream
½ tsp salt
1/8 tsp pepper

Bring a heavy saucepan filled with salted water to a boil. Add beans and boil about 15 minutes or until almost tender; drain and return to pan. Mix in remaining ingredients and stir well. Reduce heat to low and cook and stir about 10 minutes or until corn is tender. Serves 6.

Cost:
lima beans – $2.85/lb
corn – $1.99
butter – $1.75/pound
whipping cream – $1.49
Total – $7.85

February 17, 2009 Posted by | -vegetarian (*or almost*), MAIN DISHES | , , , | 1 Comment

Italian Vegetable Soup

To make this vegetable soup a vegetarian dish just substitute vegetable broth for the chicken broth. Also I always make my own broth using bouillon cubes but the canned broth is great too.

What you’ll need:

3 ½ c chicken broth
1 medium – large potato, peeled and cubed
1 medium onion, chopped
1 large carrot, chopped
1 celery stalk, chopped
½ c frozen peas
1 tsp Italian seasoning
½ tsp pepper
½ c small shell pasta, cooked and drained
1 can (14-½ oz) diced tomatoes, undrained

In a large saucepan, combine all the ingredients except the pasta and diced tomatoes. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender. Add the pasta and tomatoes. Cook and stir about 10 minutes or until it is heated through. Feeds 6.

Cost:
bouillon cubes – $1.89/jar of 20
potatoes – $2.00/5 lb bag
onion – $1.12
fresh carrots – $1.19
celery – $0.99
frozen peas – $1.68
seashell pasta – $1.89
diced tomatoes – $0.89
Total – $6.20

February 7, 2009 Posted by | -vegetarian (*or almost*), MAIN DISHES | , , , , , , , , | 3 Comments

Cheese Grits Casserole

I am a southern woman and I love grits! This recipe mixes together one of my favorite foods with one of my favorite ways to cook food: in a casserole! Throw it together, pop it in the oven and forget it for a little while.

What you’ll need:

3 c water
¾ c quick grits
2 c shredded cheddar cheese, divided
¾ c evaporated milk
1/3 c butter, softened
2 eggs, lightly beaten
¼ tsp tobasco sauce
1/8 tsp pepper

Preheat oven to 375 degrees. Grease a 2-quart baking dish. In a medium saucepan over medium high heat, bring water to a boil. Add grits. Cover pan and reduce heat to low. Cook, stirring occasionally, for 5 to 6 minutes. Stir in 1 ½ c shredded cheese, evaporated milk and butter. Continue stirring until cheese and butter are melted. Add eggs, tobasco and pepper, stirring well. Pour into prepared pan. Top with remaining ½ c cheese. Bake for 40 – 45 minutes or until it is golden brown and puffy. Let stand for 5 minutes before serving. Feeds 6.

Variation: Stir in 2 c diced, cooked ham before the addition of eggs to turn this side dish into a meaty main dish.

Cost:
grits – $1.89
shredded cheese – cheddar – $1.50
evaporated milk – $1.50
butter – $1.75/pound
eggs – $1.09/ dozen
Total – $2.97

January 15, 2009 Posted by | -casseroles, -vegetarian (*or almost*), MAIN DISHES, SIDE DISHES | , , , , , , | 2 Comments

French onion soup

The first time I ever ate this was in New Orleans. If you don’t have ovenproof serving dishes you can broil the cheese on the toast only and then place one slice on top of each bowl of soup.

What you’ll need:

1 Tbl butter
1 large onion, sliced
½ tsp sugar
1 ¼ c beef broth
1 ¼ c water
2 Tbl Worcestershire sauce
4 slices French bread
½ c shredded Swiss cheese
1 Tbl grated parmesan cheese

Arrange bread on a baking sheet and cook in a 300 degree oven for 20 – 25 minutes until crisp and dry. Melt butter in a medium saucepan. Add onion and sugar. Cook for 5 – 10 minutes, stirring constantly, until lightly browned. Add broth, water and Worcestershire sauce. Simmer 10 – 15 minutes. In a separate bowl, mix together cheeses. Spoon soup into 4 oven proof serving dishes. Top each with 1 slice of bread and sprinkle generously with cheese mixture. Place under broiler 2 – 3 minutes to melt cheese. Makes 4 servings.

Cost:
butter – $1.75/pound
onion – $1.12
bouillon cubes – $1.89/jar of 20
Worcestershire sauce – $1.79
French bread – $1.50
Swiss cheese – $4.50/block
parmesan cheese – $1.99
Total – $3.83

January 6, 2009 Posted by | -vegetarian (*or almost*), -vote for Foodista contest, MAIN DISHES | , , , , , , , , , | Leave a comment