The Eat Food NOT Money Cookbook

Herb dressing

This is a tasty homemade salad dressing that can be kept up to a week in the refrigerator. It makes about 2/3 of a cup.

What you’ll need:

  • 1/2 c salad oil (This is really any oil you like. It can be corn, vegetable or olive oil)
  • 3 Tbl wine vinegar
  • 1/8 tsp powdered thyme
  • 1/8 tsp powdered marjoram
  • 1/4 tsp dried basil leaves OR 4 fresh basil leaves, chopped finely
  • 1 Tbl minced onion
  • 1/2 tsp salt
  • 1 Tbl parsley, finely chopped

Combine all ingredients in a salad dressing jar or any jar with a tight fitting lid. Shake vigorously. Let stand for 10 minutes before using. Shake again before each use.

vegetable oil (regular) – $2.28
vinegar (small) – $0.92
herbs & spices – $1.50
Total – $1.82

December 29, 2009 Posted by | -sauces/toppings/marinades/dressings, OTHER STUFF | , , , , , , | 2 Comments

Irish stew

My friend Sherri asked if I would be interested in sharing a post with her for St. Patrick’s Day. I would love too! She asked that it either be an Irish recipe or a green recipe (the color not the action…you know what I mean…Go green!) so today I bring you Irish Stew! Be sure to visit Sherri over at Everything in Moderation for more great St. Patrick’s Day recipes!!

Everything in Moderation: Irish Corned Beef and Cabbage

Irish Stew:

What you’ll need:

6 – 8 small lamb chops
1 Tbl oil
3 – 4 medium potatoes, peeled and quartered
2 c finely shredded cabbage
1 medium onion, chopped
1 large white leek, thinly sliced
12 small white onions
1 ½ c celery, diced
1 ½ c peas
Salt & pepper
Parsley, bay leaves, peppercorns, thyme and rosemary tied up in a cheesecloth

Lay the chops in a single layer in a large stockpot; season with salt and pepper. Brown both sides over medium-high heat. Drain off fat and cover chops with water. You want just enough water to cover them. Put seasoning pack (the herbs you put in cheesecloth) into the pot and bring to a boil. Reduce heat to low and simmer about 10 minutes. Add remaining ingredients except for peas and simmer for another 20 minutes. Stir in peas and continue simmering until potatoes are tender (about 10 more minutes). Remove herb pack before serving. Feeds 6.

lamb chops – $3.50/lb
potatoes – $2.00/5 lb bag
cabbage – $2.00
onion – $1.12
leeks – $2.25
small onions – $1.50/bunch
celery – $0.99
frozen peas – $1.68
Total – $13.84

March 4, 2009 Posted by | -lamb, HOLIDAYS/SPECIAL OCCASIONS, MAIN 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.

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


So good on a cold day. This recipe feeds 10 but it freezes well. It can be kept in the refrigerator up to 4 days and in the freezer up to 6 months.

What you’ll need:

1 lb okra, washed and sliced
2 bell peppers, chopped
2 onions, chopped
2 c celery, chopped
3 Tbl butter
1 tsp sugar
¼ tsp garlic salt
1 tsp paprika
½ tsp thyme
1 can corn, with juice
1 can whole tomatoes, with juice
2 c water
1 lb 30/40 shrimp, peeled with tails removed
¼ tsp celery salt (optional)

Sauté onions, peppers and celery in the butter. In a large pot, put sautéed vegetables and remaining ingredients except shrimp (add it about halfway through cooking). Cook over medium heat for about 30 minutes, stirring occasionally, until sauce has reduced and thickened. Serve with crackers.

okra – $3.99/lb
bell pepper – $0.90
onion – $1.12
celery – $0.99
butter – $1.75/pound
sugar – $1.99/4 lb bag
whole kernel corn – $0.40
canned whole tomatoes – $1.19
½ lb 30/40 shrimp – $2.50
Total – $13.86

January 6, 2009 Posted by | -shrimp, -vegetables, 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.

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