Several years ago, my mom made what were immediately declared to be the worst sloppy joes ever.  No one was even sure how she managed to screw them up that badly, especially since she is known to friends and family as an accomplished gourmet cook for good reason.  They were bitter, runny, vinegary, and even the beef tasted off because the sauce was that bad.  Of course since she almost never makes anything that isn’t utterly delicious, we had to make the most of it and not let her live that one down.  For years we taunted her relentlessly whenever the subject came up, and she was afraid to attempt sloppy joes again because she didn’t want to incur any more teasing.

Then, one night when Stephen and I were engaged, we walked into my parents’ house after driving in from Pennsylvania to visit for a school break.  We were tired and hungry, and when we walked in something smelled good.  I couldn’t believe my eyes when I rounded the corner and saw the beef mixture simmering in the skillet and a package of hamburger buns on the counter.  Immediately I burst out laughing and asked her how she could have dared to make this dish, with company coming no less.  Stephen stood there confused, wondering what was so funny and why I thought my mom, who he knew to be a great cook, would not be able to make something as simple as sloppy joes.  My mom gave me her cute trademark sheepish grin and said, “I have a new recipe, and your dad has approved it.  Please just try them.”  Well, these were definitely nothing like her previous attempt, and she and I have both been making this recipe for happy husbands ever since!

I served these on whole wheat hamburger buns with a side of steamed organic baby green beans, which I buy frozen at Costco, tossed with a little butter and Morton Nature’s Seasons(a seasoning blend including salt, pepper, garlic, parsley, and thyme, which I use on all sorts of things and I highly recommend for easy one-step seasoning).  Based on 4 servings and my calculation of percentages of items when only a portion of the package was used, my cost for the entire meal was about $0.97 per serving.

• 1 lb. lean ground beef
• 1/2 cup chopped onion
• 1 cup ketchup
• 1 tbs. apple cider vinegar
• 1 tbs. fresh lemon juice
• 1 tbs. Worcestershire sauce
• 2 tsp. Dijon mustard
• 1 tsp. paprika
• 1/2 cup brown sugar
• hamburger buns or sandwich rolls

1. In a skillet over medium to medium-high heat, brown the ground beef together with the onion until the beef is no longer pink; drain grease.
2. Add remaining ingredients and stir to combine.  Simmer, uncovered, over medium-low heat for about 20 minutes to blend flavors and thicken slightly.  Serve on buns.  Enjoy!

Hello dear readers, I have missed you so much!  Once again I find myself apologizing for having not written in so long.  I trust you all had a wonderful time over the holidays with your families, as I did with mine.  We made lots of good food that I will share with you!  However, we shared more than good food and good times, and I came home with a bad virus courtesy of my illustrious parents, neither of whom EVER get sick and who were both staying home from work hacking up lungs when I left for the airport.  So, when I got home, I had a long fight with that, followed almost immediately by the flu, but here I am, eager to share lots of delicious food and other tips with you!

Tonight we had a delicious Meatless Monday dinner of lentil-barley stew, which I already shared with you, green beans, and these super easy and super delicious whole wheat biscuits.

A few things to remember- the butter should be room temperature or close to it to make it easier to work in.  I find it easiest to just roll up my sleeves and work the butter in with my fingers, but you can do as you please(what can I say my mother tried to teach me not to play with my food but I can’t resist!).  Don’t overwork the dough, and flour your work surface, cutter, and hands well as the dough is sticky.  I pat out and cut my dough on a silicone baking mat, which is, in my opinion, an indispensable item to have in your arsenal.  You can probably vary the ratio of whole wheat to white flour some if you want, or use all white if you prefer.  You can’t use all whole wheat, though, unless you enjoy eating hockey pucks

Serve these warm and pass butter, honey, maple syrup, apple butter, or your favorite toppings!  One of my favorite things with these is to take softened butter and blend in orange zest and a little honey a few hours before serving.  Enjoy!

• 1 1/4 cups all purpose flour
• 3/4 cup whole wheat flour
• 3 tsp. baking powder
• 1/2 tsp. salt
• 1/4 cup butter, softened
• 3/4 cup milk

1. Preheat the oven Blend the flours, baking powder, and salt in a bowl.  Work in the shortening until the mixture is the consistency of coarse meal.
2. Add the milk, and stir with a spoon until the dough has mostly come together into a soft ball.
3. Using floured hands, transfer the dough to a floured work surface and knead only 3 to 5 times, until the milk is uniformly mixed into the flour mixture.  Don’t overwork!
4. Pat or roll out to 1/2″ thick, and cut with a floured cutter of your choice (I made them round, of course, but used a truck cookie cutter for Isaac’s and he was thrilled!  Hearts and stars can be fun sometimes too- have fun!).  Repeat with the remaining scraps.
5. Place them on a baking sheet lightly coated with cooking spray and bake for 9-12 minutes, until pale golden.  Don’t overbake!  Enjoy!

As always,  I strive to cook a variety of fabulous foods on a tight budget, and these two dinners deliver- they are both less than $2 per serving by my calculations.  Hopefully you can enjoy them even more knowing they are budget-friendly!

Meal #1- Lemon Chicken Dinner

This was our dinner last night, and it was superbly tasty.  The chicken had a great bright lemon flavor perfectly accented by the herbs and garlic, and the colorful vegetable sides were delicious and filling.  It was also quick to prepare and low-mess, which was a plus because I had to fly off to choir rehearsal- which I did, with a happy full tummy!

• Lemon chicken breasts
• baked sweet potato fries
• string beans sautéed with olive oil, garlic, and soy sauce

Lemon Chicken Breasts

• 4 boneless, skinless chicken breasts (or the number needed to feed your family)
• 2 Tbs. extra-virgin olive oil
• 1/4 cup freshly squeezed lemon juice (about 1 or 2 lemons)
• 1 tsp. freshly grated lemon zest
• 1 tsp. freshly minced garlic
• 1 tsp. minced fresh thyme
• 1/2 tsp. dried oregano
• salt and freshly ground pepper

1. Preheat oven to 400°.  Combine all ingredients except chicken in an 8×8 glass baking dish, or similar dish to fit your chicken.  Add salt and pepper to taste.  Add chicken, rolling it to coat with the sauce.
2. Bake for about 30 minutes, depending on the thickness or your chicken breasts, until no longer pink but still juicy, or until a digital instant-read thermometer reads between 165° and 170°.  Remove from the oven and cover the dish with foil while you put the food on the table.  Enjoy!

Meanwhile… make baked sweet potato fries: Cut enough sweet potato for your family(I used one very large one) into 1/4 inch by 1/4 inch strips.  Toss with olive oil, salt, and pepper, or seasonings of your choice, on a sheet pan or baking sheet.  Bake at 400° (in the same oven as the chicken, of course) for about 35 minutes, tossing once or twice during baking, until golden brown but not burned.  Cooking time can vary greatly if you cut your potatoes unevenly, or thicker than 1/4 inch, so either cut nice and skinny or leave extra time!

Serve those with string beans sautéed with olive oil, garlic salt, and pepper, and you have a fast, fabulous, and balanced dinner.  Oh, and did I mention it’s less than $2 per serving?

Meal #2- Teriyaki Steak Dinner

Sometimes, I make a fabulous teriyaki marinade with soy sauce, ginger, garlic, and sesame oil… it’s delicious.  And sometimes, I am very busy and very tired and use a great marinade from the store, and I have a great dinner without much work!  Of course, it is good to marinate the steak for several hours, but I have done it for only 15 minutes many times, and it still had great flavor.

• Teriyaki London broil
• Fresh broccoli stir-fried with olive oil, garlic, red pepper flakes, and salt
• Orzo(or other small-shape pasta) with lemon, butter, and thyme

Teriyaki London Broil

• 1 London broil(top round steak)
• 1 cup teriyaki marinade, such as Soy Vay

1. Early in the day, if possible, or at least 15 minutes before cooking, put the steak in a large zip-top plastic bag with the marinade.  If you are going to marinate it for more than 30 minutes, refrigerate it, but take it out 30 minutes before cooking to let it come closer to room temperature.
2. Preheat the broiler.  Put the steak on a sheet pan, lined with foil for easy cleanup if desired, and broil for about 14 minutes total, turning once halfway through, for medium rare, until a thermometer reads 135°.  You can cook it more or less for your desired degree of doneness, and broilers vary widely, so you will have to get to know yours.
3. Cover tightly with foil and let it rest for 10 minutes, then slice very thinly across the grain.

Meanwhile, cook 8 ounces orzo according to package directions, drain, and toss with 2 tablespoons butter, 1 tablespoon lemon juice, 1 teaspoon chopped fresh thyme, and salt and pepper.  Serve with broccoli stir-fried with olive oil, garlic, red pepper flakes, and salt.  Enjoy a delicious meal, congratulating yourself for not spending too much time or money for a healthy and amazing dinner!

I do hope you all had a wonderful Thanksgiving of enjoying God’s blessings of family, friends, and food, among others!  We had a lovely day with Stephen’s uncle and his family who live near us here in the Seattle area, and I only had to make three things, which is a lot less than I usually make, but that turned out to be a blessing because I was already under the weather and too tired to cook a ton.  However, these are four fabulous recipes!  Enjoy!

These Party Mashed Potatoes are creamy, cheesy, delicious, and specifically designed for making ahead.  They have been a Thanksgiving must for several years in my family, and now I’m passing them along to you.  This recipe can easily be doubled to feed a bigger crowd(or have more of those great leftovers!); simply whip in two batches if using a stand mixer and bake them longer.

One great idea for leftovers: mix a few tablespoons of flour and a beaten egg into about 3 cups of cold leftover potatoes, form into patties, and cook in sizzling butter in a frying pan on medium heat until golden brown on both sides.  For best results, use a nonstick skillet and turn carefully!  Serve them for breakfast(our favorite!) or for a stellar side dish with any dinner, including leftover turkey!

• 2 1/2 pounds all-purpose potatoes, peeled and diced into about 1-inch cubes
• 3 Tbs. butter
• approx. 2/3 cup milk
• 8 oz. sour cream
• 5 oz. cream cheese, softened (either set out a room temperature for several hours, or microwave until starting to melt- it needs to be very soft to incorporate well into the potatoes)
• 8 oz. shredded sharp cheddar cheese
• 3 or 4 scallions, thinly sliced
• 2 eggs, lightly beaten
• salt and pepper

1. Put the potatoes in a large pan and cover generously with cold water.  Bring to a rapid boil and cook for about 20 minutes, until they fall apart easily when pierced with a fork. (Make sure they are really done- one time I tried to make whipped potatoes and even though they were tender enough to eat, they were full of little lumps because the centers were a little too firm for my mixer to incorporate and I had to start over!)
2. Drain the potatoes, and put them, the milk, the butter, and the cream cheese into either the bowl of a stand mixer fitted with a whisk attachment or a mixing bowl to use with a hand-held electric mixer.  If you have neither, you can use a manual potato masher but the the texture won’t be as fluffy.
3. Whip first on slow to medium speed for 20 seconds or so, until starting to get smoother, then on a higher speed until smooth and fluffy, about 2 minutes total, depending on your mixer.  Add more milk if needed.  Don’t overwhip!
4. Fold in the sour cream, cheddar cheese, beaten eggs, and scallions.  Add salt and pepper to taste. 
5. Spread in a 9×13 baking dish lightly coated with cooking spray.  For holidays at others’ homes and potlucks, I often use an aluminum pan for easy clean-up.  At this point, refrigerate until you are ready to bake and serve them.  Bake at 350° for about an hour(may be longer depending on how cold they were out of the fridge, or much shorter if you bake right after preparing) until the center is very hot.  They will puff slightly and turn golden brown around the edges.

This is my double batch in an aluminum deep roasting pan right after I made them.  Unfortunately, I was having so much fun on Thanksgiving I forgot to take a picture of the finished product, but I will take one the next time I make them and post it!

Famous Artichoke Dip has been appearing at family gatherings and anywhere someone in the family got invited to since before I was born, and it is justly famous.  I have never served this without raves and pleas for the recipe, and it is so easy!  It takes less than ten minutes to mix up, and can easily be done in advance and refrigerated until ready to bake.  In short, it is the perfect warm, cheesy appetizer or nibbler.  I almost always keep the ingredients for this on hand in the pantry and fridge so that I can whip it up for unexpected guests or to bring with me when I receive an impromptu invitation.  You can also easily double it, put it in a 9×13, and bake longer.  This was eaten with much joy on Thanksgiving- so much joy, in fact, that it was basically gone before I got my camera out.  I promise I will post a photo next time I make it, but it is more than worth it to just imagine how delicious it looks and make it as soon as possible!  I know that you and yours will be enjoying this for many years to come.

• 1 can artichoke hearts in water (whole, halved, quartered- whichever is on sale)
• 1 cup low-fat mayonnaise (I use Hellman’s or Best’s with olive oil)
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 3/4 tsp. dried oregano, plus extra for sprinkling
• paprika for sprinkling (optional)
• Triscuits, for serving (I use reduced fat)

1. Drain the artichokes and chop them roughly.  Mix with mayonnaise, cheeses, and oregano.
2. Spread in an 8×8 dish, pie plate, or similar baking dish.  Sprinkle with oregano and paprika, if desired.  At this point, you can cover and refrigerate until ready to bake and serve.
3. Bake at 350° for about 35 minutes(longer if removed directly from refrigerator) until bubbly and golden brown.  Serve with Triscuits and enjoy!

My Spiced Cranberry Sauce is so delicious that even though it wasn’t my responsibility to make any for Thanksgiving, I couldn’t resist making a batch a few days before and serving it with roasted pork tenderloin.  Yum!

Note: This is great any time of year with chicken, turkey, or pork.

• 1 12-oz bag fresh cranberries, cleaned and any rotten ones picked out
• 3/4 cup sugar
• 3/4 cup water
• 1/4 cup orange juice
• 1 cinnamon stick (if you don’t have any, you can use 1/4 tsp. ground cinnamon)
• 1/8 tsp. cloves
• 1/8 tsp. nutmeg (freshly grated if possible)
• heaping 1/8 tsp. allspice

1. Combine all ingredients in a saucepan and bring to a boil.  Reduce heat and boil gently for 8 minutes.
2. Pour into a dish and allow to cool a bit at room temperature, then chill in the refrigerator for several hours or overnight.  In a pinch, you can put it in the freezer for about half an hour before stirring and then putting in the fridge.

Finally, no Thanksgiving(or any celebration, for that matter) is complete without a sweet ending, and my Toll House Pie is the perfect thing.  Serving it warm is a must, so that the interplay between the melted chocolate, gooey-buttery-rich brown sugar filling, crunchy walnuts, and perfectly buttery, flaky crust is simply sublime.  Serve with whipped cream or ice cream, if desired.

• 1 unbaked 9″ pie shell (my crust recipe follows)
• 2 eggs
• 1/2 cup flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 3/4 cup (1 1/2 sticks) butter, melted and cooled
• 1 cup chopped toasted walnuts
• 1 cup chocolate chips (semi-sweet or milk, depending on your taste)

1. Beat the eggs until foamy, then add the flour, sugars, and butter, and mix.
2. Stir in walnuts and chocolate chips.
3. Pour into pie shell and bake in preheated 350° oven for about 50 minutes, until a knife inserted halfway between center and edge comes out mostly clean and top is golden brown.  You want the filling to remain gooey and not to dry out the chocolate, so don’t overbake or try to wait until the knife comes out clean.  It should look like this:

Either serve warm, or cool completely and reheat either whole pie or individual slices to serve.

This Pie Crust Recipe is tender, flaky and buttery.  I make it with butter because it tastes soo much better and also because many types of shortening have trans fats, hydrogenated oils, and other emulsifiers/stabilizers that aren’t very good for you(and they sure sound disgusting!).

• 1 1/4 cups all-purpose flour
• 1/4 tsp. salt
• 1/3 cup butter
• 4-5 Tbs. cold water

1. Mix flour and salt either in a bowl or in a food processor.  Either cut together with a pastry blender or pulse processor until pieces are pea-sized.
2. Add water gradually and mix until all flour is moistened and form mixture into a ball.  Roll out and use as desired.

I hope you all enjoy these recipes, and I hope you take some time today and every day to be thankful for your blessings.

Creamy Risotto With Mushrooms

This is my favorite risotto recipe with two things added: sautéed shiitake mushrooms and mascarpone cheese.  I have been honing my risotto recipe for a few years now, and this one is delicious and fully adaptable depending on what is in season or on your menu.  Even without any added vegetables, this makes the perfect creamy, cheesy side dish.  I have many times made it with whatever vegetables I felt like and then topped it with sautéed shrimp or chicken to make it a more substantial main dish.  I received a request for my vegetable risotto with asparagus, and it is simply this recipe with 1-inch pieces of asparagus and peas.  Sometimes I add some fresh or frozen spinach, and it is delicious to add mushrooms to that one too.  This is really a dish you can make your own with almost any ingredients you like!  Another favorite of mine is to add saffron and cubed cooked butternut squash.  Perhaps I will share that one in the future.  I hope you all enjoy this amazingly versatile and tasty recipe!

Note: It is easy to increase the yield of this by increasing the rice, liquid, and other ingredients accordingly.

• 1 T. olive oil
• 1/3 cup finely chopped onion
• 1 t. mined garlic (about 1 large or 2 small cloves)
• 3/4 cup white wine
• 1 1/2 cups arborio rice or short-grain rice (you can use medium grain in a pinch, but never long grain)
• approx. 4 cups hot chicken stock, broth, or bouillon
• 1 T. chopped fresh thyme
• salt and pepper, as needed
• 1/3 cup freshly grated good-quality aged Parmesan (I use a Grana Padano from Costco; Trader Joe’s also has good affordable options)
• 1/3 cup mascarpone cheese
• 8 ounces shiitake or other good quality mushrooms, wiped clean and sliced

1. Heat the oil in a 4-6 quart saucepan over medium heat until hot.  Add onion and sauté for 3 minutes, until softened.  Add garlic and rice; sauté for 2 minutes, stirring almost constantly.  Add wine and thyme and cook, stirring frequently, until liquid is almost absorbed.  Add a little freshly ground pepper, and a small amount of salt if you don’t think your broth is too salty.  You can always add more later; don’t over salt.
2. Keep the mixture at a “highish simmer” (I know that is not a technical term, but I heard it once on the Food Network and it is what comes to mind when I think of the proper bubbling speed for risotto.  I digress…) and add the stock or broth about 3/4 to 1 cup at a time, stirring quite frequently until the liquid is almost absorbed before the next addition.  This is important to develop the starches in the risotto.  Stirring does not have to be perfectly constant as some might say, but it does need to be often enough to keep the risotto from sticking and make the starches all happy and oozy(more of my highly technical terms).
3. After the risotto has been working for about 2o minutes, sauté the mushrooms in a separate pan until lightly browned and tender.  Cover when done.
4. After about 27 minutes of adding liquid and stirring, the risotto should be tender but not too mushy.  If it is not tender, add more liquid and cook a little longer.  You may not use all of the liquid every time.  It is not an exact science; if there is a little too much liquid in the pot, simmer a little longer and it will absorb or evaporate to the right consistency.
5. Off the heat stir in the cheeses and mushrooms, and additional salt and pepper to taste if needed.  Enjoy!!

Note:  Sometimes when I make my original recipe without the mascarpone, I add a little bit of butter or cream with the Parmesan.

Fabulous Fall Salad

• 3 cups baby greens
• 1 ripe bartlett pear, diced
• 2 slices good-quality bacon, preferably thick-sliced, cooked crisp and crumbled
• 1/2 cup chopped toasted pecans
• 1/2 cup crumbled gorgonzola
• 1 t. dijon mustard
• 1/3 cup orange juice
• 1 T. maple syrup
• 1/4 cup extra-virgin olive oil
• salt and pepper

1. Toss greens, pear, bacon, pecans, and cheese lightly together in a bowl.
2. Whisk together orange juice, dijon mustard, and maple syrup.  Add olive oil slowly, whisking constantly, until well-blended and the right balance of acidity for your taste.  Add salt and pepper to taste.  Toss with salad and serve.

This is the first recipe in the “Fresh from the Pantry” series, and it is a perennial favorite for our family.  I often add turkey smoked sausage and you can add almost any browned or leftover meat you would like, but it has plenty of high-quality protein without meat because the lentils and barley complement one another to form complete protein.

• 1 1/2 T. olive oil
• 3/4 cup chopped celery
• 3/4 cup chopped onion
• 3/4 cup chopped carrot
• 3 cloves garlic, minced
• 5 c. water
• 3/4 cup lentils
• 1 280z can diced tomatoes, undrained (or 2 14oz cans)
• 3/4 cup pearl barley
• 1 1/2 t. salt
• 1/2 t. pepper
• 1/2 t. dried rosemary, crushed

1. Heat olive oil until hot over medium-high heat in a large saucepan.  Add celery, onion, and carrot and sauté for 5 minutes, until softened.  Add garlic and cook 1 minute stirring frequently.
2. Add water and lentils, bring to a boil, and simmer for 15 minutes, covered.
3. Add remaining ingredients, return to a boil, and simmer uncovered or partially covered for about 40 minutes.  Enjoy!

Notes for variation:  If you don’t have barley or want to try something else, you can use an equal amount of brown rice.  I sometimes add 8 ounces chopped turkey smoked sausage, and you can also add other types of meat or sausage if you like.

• Do some research to determine where you can find the best value on each item.  Remember to compare unit price, and try a new product before buying it in bulk.  Sometimes it will be worth it to you to spend a little bit more for better taste and quality, or for organic items and those that have a better nutritional profile.
• Buy in bulk when possible.  This almost always saves money and time.  I have found that my Costco membership pays for itself more than ten times over each year in savings, and I am able to buy better quality, healthier items than I could have possibly afforded in individual packages at a regular grocery store.  Other places to investigate are stores with spices, grains, nuts, etc. in bulk bins and mills for grain products.  If you like to can or preserve when food is in season (which I highly recommend!), look into buying produce in bulk from a farm, orchard, fruit stand, or farmer’s market.  You can also join a CSA in your area, which I hope to do next spring!
• Devise a plan for storing your pantry items properly.  The investment in airtight containers for items like flour, sugar, oats, etc. is more than worth it and will keep even a large amount fresh for a long time.  Consider making use of your garage if you have one or a corner of a closet not in the kitchen if you don’t have enough room in the kitchen.  I have had to get creative in some of the places we’ve lived, but it was worth it so that I could continue to buy the products that were the best value.  I recently discovered a store called Storables which is an organizeophile’s(yes, I know that’s not a word, but it should be) dream come true.  For the first time in four years I found good-quality affordable containers large enough to store my 50 pounds of bread flour and 25 pounds of rice.  Hooray!
• Focus on whole, minimally processed foods.  Some American pantries are a study in preservatives and convenience foods, but it doesn’t have to be that way.  In general the most “processed” thing I buy are canned soups for use in casseroles.  Watch out for preservatives and excess salt in canned soups, vegetables, beans, and broths.

Here is my suggested list of pantry items.  Just to clarify, I have included in this list a few things that are kept in the refrigerator, but I consider them “pantry” items because they are things I keep on hand that do not spoil easily and I only have to replace occasionally, like mustard or soy sauce.  For those of you that are interested, I have indicated the items I buy at Costco with an asterisk.

• all-purpose flour
• bread flour*
• whole wheat flour
• vital wheat gluten
• yeast*
• baking powder*
• baking soda
• oat bran
• granulated sugar
• brown sugar
• nonfat dry milk
• white rice (I use medium grain)
• brown rice (I use short grain)
• oats*
• honey*
• extra-virgin olive oil*
• canola oil
• vinegar- balsamic*, red wine, apple cider
• cooking spray
• cocoa powder
• salt- sea salt and kosher salt
• pepper
• herbs and spices
• chicken bouillon cubes*
• dried beans- several varieties
• lentils
• pearl barley
• whole-wheat couscous
• pasta- assorted shapes*
• dried fruit
• nuts
• canned diced tomatoes*
• canned tomato sauce*
• canned tomato paste*
• condensed soups for making casseroles
• a few soups for a quick meal- I really like Trader Joe’s Tomato & Roasted Red Pepper Soup
• yellow & dijon mustards
• ketchup
• soy sauce
• peanut butter*
• almond butter*

Any wife knows this:  cooking healthy, delicious food and keeping a beautiful home is one thing.  Doing so on a budget is another thing entirely.  I’m going to assume that most of my lovely readers are like me and do not have unlimited money.  However, that does not mean that we want to sacrifice the quality or healthfulness of our food, and we all want to keep lovely homes to the best of our ability.  Over the last four years, I have discovered a lot of tips, tricks, methods, and shortcuts for budget cooking and homemaking.  I have especially focused my efforts on efficient meal planning, shopping, and creative use of leftovers and pantry items to make the most of our food money.  I would love to share these things with my readers, and hear from you about your tips, too!

This week, I am going to begin by sharing a basic list of pantry items which I buy in bulk if possible and form the basis for at least half of our meals.  Make no mistake: we do not eat the same things all the time; in fact, I have found that these things plus an ever-changing list of fresh and specialty ingredients from my weekly shopping list provide endless possibilities!  The only reason I make things repeatedly is because we love to eat them, not because we don’t have options!  Keeping a well-stocked pantry of affordable items saves you shopping time and keeps last-minute runs to the store to a minimum.  Another great advantage is it insures you always have the things on hand for a few easy, fast, go-to meals for days when you are short on time or haven’t gone shopping, which means you will rarely have to spend your hard-earned money ordering takeout or buying pre-prepared foods in a pinch.  I will share with you the recipes for my favorite easy meals that come almost exclusively from my pantry list, and in the future these recipes will be posted under the heading “Fresh From the Pantry.”

Once you have established your pantry, which of course, will differ somewhat from mine depending on your tastes and what is available inexpensively in your area, the next step is to get in the habit of planning meals and shopping lists approximately once a week.  It takes some practice, but you will save a lot of money if you plan to make creative use of leftovers and use things from your shopping list in more than one way.  For example, a roasted chicken one night provides extra meat for a chicken salad or casserole a few nights later, or you buy asparagus on sale and serve it as a side dish one night and in a vegetable risotto another.  I will share ideas for those techniques in the future as I share my own menus, shopping lists, and recipes for a given week.

I look forward to sharing what I have discovered with all of you, and I hope you will provide feedback with your tips and suggestions for saving money while cooking well, eating well, and serving the Lord as we serve our families and others!

This recipe is the inagural entry in a Meatless Mondays series.  I have been having computer problems over the last few weeks, which is why I haven’t posted more frequently since the post promising the new face of this blog.  Therefore, I had to post it today, but in the future they will be on Mondays!  Although we are by no means vegetarians, we frequently enjoy delicious and healthy meatless meals, and I look forward to sharing those with you. Lord willing, now that computer issues are resolved, I will be able to write more frequently and provide you with lots of great recipes, homemaking tips, and encouragement to serve the Lord in all you do.

“Whether, then, you eat or drink or whatever you do, do all to the glory of God.”  1 Corinthians 10:31

This recipe is a variation of one I got from Holly Wilson from our church in Indianapolis, and it quickly became a family favorite.  I reduced the amount of butter from the original recipe to make it healthier, and I added a few ingredients to make it even more delicious.  This is a great dish to bring to potlucks, church dinners, or families who need a meal and I have found it is enjoyed by children and people who don’t like spinach!  Although there is no meat, there is plenty of high-quality protein to fill you up, and it is wallet-friendly to boot.  What more could you ask for? (No, I will not come to your house to do the dishes.)

• 1 10 oz box frozen chopped spinach, thawed and drained
• 24 0z cottage cheese (I use low fat)
• 8 oz shredded extra sharp cheddar cheese
• 2 T. melted butter
• 6 eggs, slightly beaten
• 6 T. flour
• 1/2 cup finely chopped onion
• 1 T. dijon mustard
• 1/4 tsp. nutmeg (freshly grated is best)

1. Preheat oven to 350°.  Mix all ingredients together and spread in a 9×13 casserole dish coated with cooking spray.
2. Bake 1 hour.  Enjoy!

Options for variation:  You can use a different type of shredded cheese if you prefer, and you can use reduced-fat cheese.  If you wish to reduce fat and cholesterol further, you can use part egg beaters or egg whites along with some whole eggs, but I have found that all egg substitute results in a rubbery texture.

I have always loved curry, and I have been tweaking this recipe for the last four years.  It is easy, healthy, affordable, and adaptable depending on what vegetables are in season or you have on hand.  More than those things, though, it is absolutely delicious!

This is a yellow curry flavored primarily by yellow curry powder and garam masala.  You can choose either sweet or hot curry powder, and you can also add heat by adding cayenne pepper.  You probably will want to experiment with the type and amount of curry powder you like.  I prefer curry powder and garam masala from Penzey’s Spices, which has retail stores all over the US and also sells at  www.penzeys.com.  This recipe is about medium hot, since I have to make it mild enough for Isaac.  Thankfully he is quite adventurous and willing to eat spicy things compared to most kids his age.  If you have young children who don’t have my particular three-year-old’s expansive palate, you may want to make it milder.  I also make a delicious red curry, so stay tuned for more curry recipes and variations!

You need nothing more than white or brown rice and a salad to round out this meal.

• 1 pound boneless, skinless chicken breasts (or thighs), cut into 1-inch cubes
• 1 teaspoon olive oil
• 1 medium to large onion, chopped
• 1 large or 2 medium carrots, chopped
• 3 cloves garlic, minced
• 1 T. curry powder
• 1 T. garam masala
• 1 14oz can diced tomatoes
• 1 14oz can light coconut milk
• 2 medium red potatoes, chopped (leave skin on)
• 1 1/2 cups frozen green beans (or fresh if available)

1. Heat the olive oil in a medium saucepan over medium heat and add the onion and carrot.  Saute 5 minutes or until softened.  Add the garlic, curry powder, garam masala, and chicken, and saute a few minutes to coat with the spices and start to cook the chicken.
2. Add the tomatoes, coconut milk, and potatoes; bring to a boil and simmer for 20-25 minutes, until chicken and potatoes are tender.
3. Add green beans and simmer just until heated through.  Enjoy!