The Eat Food NOT Money Cookbook

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

Dirty rice

This is a traditional Cajun dish.

What you’ll need:

4 slices bacon, diced
¼ lb ground pork
1 small onion, chopped
1 stalk celery, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 garlic clove, minced
¾ tsp cayenne pepper
¾ tsp salt
¾ tsp pepper
¾ tsp ground cumin
¼ tsp oregano
¾ c long grain rice
1 ½ c chicken broth
6 oz chicken livers, rinsed, patted dry and minced
1 ½ Tbl chives

Over medium heat sauté the bacon until slightly crisp (about 5 minutes). Remove bacon from pan and drain off all but 1 Tbl of the fat. Add the pork to the pan and sauté, breaking it up into small pieces, until it’s cooked through. Using a slotted spoon, remove the pork from the pan and add it to the bacon. Add the onion, celery, bell peppers, and garlic to the pan. Sauté over low heat for 5 minutes. Stir in seasonings, stirring well, and cook for an additional 3 minutes. Stir in the rice and cook for 5 minutes. Add the broth and the bacon/pork mixture. Bring to a boil. Reduce heat, cover and simmer for 10 minutes. Stir in the chicken livers and cook, covered, for 5 minutes. Serve immediately, garnished with chives. Makes 6 servings.

Cost:
bacon – $2.29/ 1 pound package
ground pork – $2.50
onion – $1.12
celery – $0.99
bell pepper – $0.90
rice – $2.12
bouillon cubes – $1.89/jar of 20
chicken livers – $1.49
Total – $9.37

January 3, 2009 Posted by | -bacon, -chicken, -rice, SIDE DISHES | , , , , , , , , , , , , , | Leave a comment

Super easy cheeseburger soup

Just as the name says, super easy cheeseburger soup!

What you’ll need:

1 lb ground beef
2 cans cheese soup
1 (16 oz) jar of salsa
1 c chicken broth

Brown and drain ground beef. In a 2 quart pot, mix soup, cooked ground beef, salsa and broth. Bring to a simmer. Cook about 15 minutes or until it’s heated through. Makes 6 servings.

Cost:
ground beef – $2.00/lb
cream of cheddar cheese soup – $1.09
salsa – $1.59
bouillon cubes – $1.89/jar of 20
Total – $5.87

December 29, 2008 Posted by | ----ground beef, -beef, -kids favorites, MAIN DISHES | , , , | Leave a comment

Baked rice pilaf

What you’ll need:

½ c butter
1 large onion, sliced thin
1 c mushrooms, sliced
½ c bell pepper, finely chopped
1 c uncooked regular long grain rice
1 dash thyme
2 c chicken or beef broth

Preheat oven to 350 degrees. In a skillet, cook the onion, pepper and mushroom in ¼ c butter. Set aside. In the same skillet, heat remaining butter and rice slightly. Add broth and heat through. Stir in vegetable mixture. Pour into a casserole dish and bake 40 minutes or until the liquid is absorbed. Feeds 6.

Cost:
butter – $1.75/pound
onion – $1.12
mushrooms – $3.00
bell pepper – $0.90
rice – $2.12
bouillon cubes – $1.89/jar of 20
Total – $5.79

December 27, 2008 Posted by | -casseroles, -rice, -vegetables, SIDE DISHES | , , , , , | Leave a comment

Japanese shrimp & noodles


Bet you never thought to use ramen noodles in your main course! This is an easy and very tasty recipe!

What you’ll need:

1 package ramen noodles
1 Tbl oil
1 lb shrimp, peeled and deveined
2 cloves of garlic, finely chopped
1 Tbl ginger
1 ½ c baby carrots, cut lengthwise in half
1 c green beans, cut in half
1 ¾ c chicken broth
2 Tbl soy sauce
1 tsp sugar
1 Tbl lemon juice
1 tsp cornstarch

Cook noodles according to package directions. Drain. Heat oil over medium high heat in a skillet. Rotate skillet to coat the entire bottom. Add shrimp, garlic and ginger and cook about 3 minutes, stirring often, until shrimp are pink. Remove from skillet. Put carrots, green beans, 1 c of the broth, soy sauce and sugar in the skillet. Heat to boiling. Cover and cook over medium heat 4 – 6 minutes, stirring occasionally, until the vegetables are tender. Add shrimp back to pan and stir in lemon juice. Mix cornstarch and remaining broth until smooth. Stir into shrimp mixture. Heat to boiling, stirring constantly. Boil and stir for 1 minutes. Serve over noodles. Serves 4.

Cost:
ramen noodles – $0.29
1/2 lb 30/40 shrimp – $2.50
carrots – $0.89
green beans – $1.09
bouillon cubes – $1.89/jar of 20
soy sauce $1.89
sugar – $1.99/4 lb bag
lemons – $1.99/4
Total – $7.75

December 20, 2008 Posted by | -shrimp, -vote for Foodista contest, MAIN DISHES, SEAFOOD/FISH | , , , , , , , , , , | Leave a comment