The Eat Food NOT Money Cookbook

Easy chicken stir-fry

This is so yummy you’ll want to eat it all yourself!

What you’ll need:

¼ c orange juice
1 ½ Tbl cornstarch
1 lb skinless, boneless chicken breasts, cut into strips
¾ c chicken broth
1 ½ Tbl soy sauce
2 ½ tsp vegetable oil
1 clove garlic, minced
1 Tbl minced fresh ginger OR 1 ½ tsp ground ginger
1 ½ c snow peas OR green beans
1 medium red bell pepper, cut into thin strips (about 1 c)
¾ c sliced green onion
1 c frozen broccoli, thawed
1 medium carrot, thinly sliced
2 c cooked white rice

Combine the orange juice and cornstarch in a shallow glass bowl. Add the chicken strips and stir to coat them well with the marinade. Cover and chill for 2 hours. Drain and discard remaining juice. In a small bowl, mix together the broth and soy sauce. Set aside. In a wok or skillet, heat the oil over medium heat. Add the garlic and ginger and cook and stir for 30 seconds. Add the chicken and cook and stir for 3 minutes. Add the vegetables and cook and stir an additional 5 minutes. Stir in broth/soy sauce and heat through. Remove from heat. Place about ¼ cup of rice on separate plates. Top with chicken mixture and serve hot. Feeds 4 – 5.

orange juice – $2.99/gallon
cornstarch – $1.29
chicken breast – $5.00/4 pack
bouillon cubes – $1.89/jar of 20
soy sauce $1.89
garlic cloves – $1.12
green beans – $1.09
bell pepper – $0.90
small onions – $1.50/bunch
fresh carrots – $1.19
frozen broccoli – $1.89
rice – $2.12
Total – $14.28

July 26, 2009 Posted by | -chicken, MAIN DISHES | , , , , , , , , , , , , | 2 Comments

Apple empanadas

I told you yesterday I would post another empanada recipe today. These are fried and taste just like little apple pies! So yummy!

What you’ll need:

For the pastry:

2 c flour
1 tsp salt
1 c shortening
6 – 7 Tbl water
1 egg, beaten

For the filling:

2 large apples, peeled and diced
½ c apple cider
½ c sugar
½ tsp cinnamon
1/8 tsp nutmeg
1 Tbl cornstarch
1/8 c raisins (optional)

For topping:

¼ c sugar
½ tsp cinnamon

In a medium bowl, mix flour and salt; cut in shortening until crumbly. Stir in water until completely moistened. Divide pastry into 2 equal portions. Roll out each to about ¼” thickness. Cut into circles with a 3-½” biscuit or cookie cutter (or a glass if you don‘t have cookie/biscuit cutters). In a medium saucepan, mix together apples, cider, sugar, cinnamon, nutmeg and raisins if you are using them. Cook over low heat until apples are soft. In a small bowl, mix cornstarch with enough water to form a thin consistency; stir into apple mixture and cook until it thickens, usually about 5 minutes. Brush pastry circles with beaten egg. Place a small spoonful of apple mixture in center of each circle. Fold pastry over filling to form a half circle. Press edges together with a fork to seal. Place several empanadas in hot oil at a time, cooking until the first side is golden brown. Turn over and cook second side until golden brown. Remove and drain on paper towels. Sprinkle tops of empanadas with cinnamon and sugar mixture. Makes 12 – 15 empanadas.

flour – $2.12/5 pound bag
eggs – $1.09/ dozen
apples – $2.25/bag
apple cider – $2.85
sugar – $1.99/4 lb bag
cinnamon – $1.85
cornstarch – $1.29
raisins – $1.12/box
Total – $3.18

February 2, 2009 Posted by | -fruit dishes, -kids favorites, -party ideas, -pies, DELICIOUS DESSERTS | , , , , , , | 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

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.

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

Butterscotch pudding

I just love butterscotch and I love pudding so this is the best of both worlds!

What you’ll need:

4 Tbl butter
1 c dark brown sugar
¾ tsp salt
3 Tbl cornstarch
2 ½ c milk
2 large eggs, beaten
1 tsp vanilla
Whipped topping, optional

Melt the butter in a medium sized saucepan over medium high heat. Add the sugar and salt and stir until all the sugar is moistened. Remove from heat. In a small bowl, mix together cornstarch and ¼ c milk. Using a wire whisk, blend until smooth (no lumps of cornstarch). Whisk in the eggs. Gradually mix remaining milk with brown sugar mixture, then whisk in cornstarch mixture. Return the pan to heat (medium high) and bring to a boil, stirring often. Reduce heat to low and cook for an additional 1 minute or until the pudding thickens, stirring constantly. Remove from heat and whisk in the vanilla. Pour into serving bowls and refrigerate at least 4 hours before serving. Top with whipped topping if desired. Makes 4 – 6 servings.

Tip: If your pudding curdles after the addition of vanilla simply beat with an electric mixer set to the highest speed until it’s smooth again.

butter – $1.75/pound
brown sugar – $1.89/ 2 pound bag
cornstarch – $1.29
milk – $3.99/gallon
eggs – $1.09/ dozen
vanilla – $2.25
whipped topping – $0.99
Total – $2.58

January 6, 2009 Posted by | -how to..., -kids favorites, -pudding, DELICIOUS DESSERTS, TIPS | , , , , , , | Leave a comment

Traditional sweet and sour sauce

Great with tempura fried meats and seafood. Also very good with meatballs and sausage balls.

What you’ll need:

¾ c sugar
½ c vinegar
2/3 c water
¼ c soy sauce
1 Tbl ketchup
2 Tbl cornstarch

Mix all ingredients in a medium saucepan. Cook over medium heat, stirring constantly until mixture comes to a boil. Continue to cook and stir until mixture has thickened, usually 1 – 2 minutes. Makes 2 cups of sauce.

sugar – $1.99/4 lb bag
vinegar – $1.19
soy sauce $1.89
ketchup – $1.89/big bottle
cornstarch – $1.29
Total – $1.06

December 27, 2008 Posted by | -sauces/toppings/marinades/dressings, SEAFOOD/FISH | , , , | 1 Comment