A Variation of Ernest T. Bass' Chicken Thief Stew

From Debbie's blog:

"... a recipe from my "Aunt Bee's Mayberry Cookbook". The original recipe is much more trouble than the way I made it. Here's how I made it":

1 whole chicken. 3 to 3 1/2 pounds
1 28 oz can crushed tomatoes
1 cup of water
salt to taste (you won't need much)
1 tbs Worcestershire sauce
1/4 tsp cayenne pepper
2 tsp sugar
1/2 medium onion cut into slices, separated
1 14.75 oz can whole kernel corn
1 14.5 oz can cut green beans
1 29 oz can whole potatoes

I already had the shredded chicken in the freezer from cooking a bird last month, so I just added this to the remaining ingredients in a big pot for a slow cook. This was good and easy. No chickens were thieved for my stew. ;)

Breakfast on the Run

Easy on-the-go breakfast bars: recipes for
Peanut Butter Granola  and Raw Brown Sugar Granola
Muffins would be good as well, but I make these for my non-muffin eating husband.

Magic Milkshakes at Home

These are so delicious! I can't eat them because I'm dieting, but I always take a spoonful before serving it to my daughter, the chocolate monster.

• 1-1/2 to 2 cups ice water
• 1-1/2 cups nonfat dry milk powder
• 2/3 cup sugar
• 1/4 cup unsweetened cocoa
• 1 teaspoon vanilla
• 1 to 1-1/2 trays of ice cubes, as much as you can spare
• 2 tablespoons corn oil plus a 5-second squirt of non-stick spray for emulsification purposes

Read the rest here at Hillbilly Housewife.

How to Make Sour Cream From Plain Yogurt

Easy!  You take plain yogurt(no additives), drain off the liquid(whey), add some lemon, and refrigerate for two hours. See here for detailed recipe.

This tutorial mentions the use of a fine mesh kitchen sieve to drain the yogurt, but cheese cloth or a strong paper towel over a colander works well too. I use the colander/paper towel combination over a large bowl to drain the yogurt. Instead of discarding the drainage(whey), save it for baking and cooking. I use whey in homemade bread.

For something extra, save a portion of the drained yogurt; skip the lemon, drain overnight, and you'll have creamy cheese!

Image for wikipedia.

Common Ingredient Substitutions When You Run Short

Helpful list here, at Allrecipes.com.

Substituting apple sauce or yogurt for oil/butter in baking recipes is one of my favorite diet secrets. I also use this substitution in my homemade salad dressing; instead of oil, I use yogurt. Just one tablespoon of my canola oil is 120 calories! One cup of plain whole milk yogurt is only 130 calories.

Extending the Table Cookbook

I finally ordered this cookbook, Extending the Table: A World Community Cookbook, which was written in the spirit of the More-With-Less Cookbook (World Community Cookbook), one of my favorites. The recipes are diverse simple nutritious meals from around the world, the international version of the Hillbilly Housewife's low cost made from scratch recipes. Many of the meals are similar to what I already cook, but the book gave me so many ideas for diversifying them. I'll be sharing some of these recipes soon, as I make them.

I got the cookbook free with Amazon gift certificates via Swagbucks.

Tonight's Menu: Lemon Lentils Recipe with Kale, Cumin and Turmeric

Recipe here. 

Image from link.

Update: This was so good, and even better as a leftover! I added some curry,  pepper flakes, seasoned salt, and a little homemade syrup  for extra taste. My husband wanted some meat, so it also had about a cup of shredded chicken. A little lemon juice would have been tasty as well.

What's for Dinner: Senegalese Black-eyed Pea Fritters and Senegalese Lemon Chicken

The World Cup coverage has inspired me to explore African recipes, especially the countries whose cuisine had been influenced by many different cultures. I really like the multitude of spices used in North African recipes. I'm trying this recipe for bean fritters tomorrow night, but I haven't decided on an accompaniment. Maybe Poulet Yassa(Senegalese chicken with onions and lemon).

My taste buds have been happy with all the variety. I must also try some spicy Moroccan recipes soon.

Pink Potato Casserole

Boil potatoes, a rutabaga or two, and a beet until soft. In a casserole dish, mash together all with sour cream, butter, and seasonings. Top with sauteed  onion ringlets and Parmesan cheese. Pour a little evaporated milk across top and pop into the oven for about 30 minutes at 350 degrees.

Use leftover pink boiling water for pink homemade bread, or for other baking recipes.

What's for Dinner: West African Jollof Rice

"Jollof Rice, also called 'Benachin' meaning one pot in the Wolof language, is a popular dish all over West Africa. It is thought to have originated from Gambia but has since spread to the whole of West Africa, especially amongst members of the Wolof ethnic group.

There are many variations of Jollof rice. The most common basic ingredients are: rice, tomatoes and tomato paste, onion, salt, and red pepper. Beyond that, nearly any kind of meat, vegetable, or spice can be added." ~ Wikipedia

Image from BBC Good Food.

I use a recipe close to this one. Tonight I used what I had on hand for the base vegetables: collard greens and beets. I have packs of pre-made rice and shredded chicken ready in the freezer, so this is a quick meal for us.

Iced Mint Tea Concentrate from the Garden

Take a two quart bottle and fill half the bottle with clean mint leaves. Add one cup of sugar and fill with boiling water. Let it sit for a few hours, or overnight in the refrigerator once it cools down. This is very refreshing on a hot day. Add a little fresh lemon, if desired, and serve over lots of ice.

Recipe from: More-With-Less Cookbook

If you find this too strong, use a bit to flavor some regular ice tea, or even better, use some as a complement to green tea. Green tea and mint really complement one and other.

If it seems strong at first, it will mellow. I filled my two quart bottle up all the way with leaves, and it was so strong it unpalatable until the next day.

What's for Dinner? Ethiopian Split Peas and Rice

Easy Peasy Kik Alicha

You can increase the volume of spices as you like; this recipe is not very spicy:


* 3 cups water
* 1 cup yellow split peas
* 2-3 Tbsp chopped onion (this amount varies depending on how spicy you want it)
* 1 clove garlic, minced
* 1/2 tsp ground ginger
* 1/2 tsp turmeric
* 1 Tbsp olive oil or vegetable oil


1. Cook water and split peas together for about 30 minutes in a pot. While you are cooking the water/split peas, cut up the onions and garlic.
2. Heat up oil in a small skillet, and add onions, garlic, ginger, and turmeric. Brown these ingredients.
3. Once you’ve cooked the split peas for about 30 minutes, the split peas should have soaked up most or all of the water. Add the oil/spice mixture to the pot and cook for another 30 minutes, stirring often. I had to add a bit more water to this mixture, but that depends on how hot you cook the mixture. The mixture will be a lumpy consistency (like lumpy mashed potatoes or mushy baked beans).
4. Serve with rice, with injera (Ethiopian “bread”), or eat it plain


Makes 2-4 servings

I added Adobo seasoning and pepper for stronger seasoning, an entire onion, and a heaping spoon of minced garlic(jar). Delicious meal, although it looks a little unappealing. My son said it looked like baby food. I used green split peas instead of yellow.


Split peas:

Carbohydrates 60 g
Sugars 8 g
Dietary fibre 26 g
Fat 1 g
Protein 25 g
Thiamine (Vit. B1) 0.7 mg (54%)
Pantothenic acid (B5) 1.7 mg (34%)
Folate (Vit. B9) 274 μg (69%)
Iron 4 mg (32%)

50 Healthy Foods for Under $1 a Pound

Read here.

Quick Meals with Frozen Basic Ingredients

Not a new idea to those who make freezer meals, but I've been freezing my rice, beans, and chicken(and other meats) for convenience. Staple ingredients are simple to make and freeze with very little effort. I tend to make stock from leftover vegetable water, and bits and pieces of leftover vegetables. Celery tops are excellent for stock. I freeze it in large plastic containers until I get about twelve cups. Then next time I make rice for a meal, I make a huge pot, cooking six cups of dry rice in a stock pot with the vegetable water. This makes 18 cups of cooked rice, about eleven packets of rice to freeze. I cook beans in mass too, cooking an entire bag instead of just what I need for the meal, then the individual packs get popped in the freezer. If a chicken meal is planned, I cooked the entire ten pound bag of leg quarters in the stock pot. The meat comes off the bone easily, and gets packaged and frozen along with the chicken stock.  

To keep things inexpensive, I use plastic wrap rather than freezer bags. Inexpensive small reusable plastic containers might be good as well; I need to switch to this in the near future. I use recycled plastic food containers for liquids; however, they tend to crack after the third freeze.

All this cooking and freezing saves me about two to three weeks of cooking. All I have to do is re-heat when I plan meals with these staples.

Tonight I made a super quick meal with my frozen ingredients. Heat together two packets of black beans(about 2 cups), a packet of shredded chicken(about 1 cup), 1/3 a can of cream of mushroom soup, and a pre-seasoned(spicy) can of Margaret Holmes Triple Succotash(.79 cents). Serve over a packet of rice(about 1.5 cups). Inexpensively feeds three people. Big taste!

Chicken Chili Recipe

The other night I tried Tammy's chili recipe, but used shredded chicken instead of ground beef, diced celery instead of green pepper, leftover black beans instead of kidney beans, and half a jar of leftover spaghetti sauce(organic from Big Lots!) instead of tomato sauce. I ended up adding too much brown sugar(I should really make it a habit to measure), but it was really good, regardless.

I served this over hot white rice - delicious! I added a little hot sauce to mine and the hubby's, while the kiddos liked the less spicy version. I'll definitely make this again.

Round Loaf Cinnamon Bread Recipe

This is a partially self created recipe(base recipe from More-With-Less Cookbook on my sidebar), so measurements are approximate. You can shape this bread any way that you like. I rolled them into small balls, and pushed them flat. Half way through, I took the last of the dough and make one big giant roll, baking it in a large cast iron pan. They turned out very well; the small ones were just perfect for little hands.

Dissolve:

2 packages of dry yeast in
1/2 cup warm water
1 1/2 tsp sugar

Combine in large mixing bowl:

1.5 cups of sugar
1/8 cup cinnamon(2 Tbsp)  I didn't measure, so this is a guess. Make each tablespoon a little under and that should get you there. Try 1.5 tablespoons, and give it a taste test. Adjust to taste.
1/4 cup oil
3 c. warm water
yeast mixture

Add about six cups flour gradually to the bowl, stirring thoroughly. Add more if too sticky, a little at a time. Knead until elastic, about 5-7 minutes. Place in greased bowl, turn over once, cover and place in a warm place to rise for 1/2 hour. Punch down, knead a little, and let rise again in bowl until doubled in size.

Pull apart and shape into balls, flatten a little, and bake at 325 for about 20 minutes. Half way through baking, butter the top and drizzle honey and a sprinkle of cinnamon, if desired. Slather it together with your fingers, distributing it over the top and sides. Check bottoms of bread at 15 minutes to make sure they are not burning. Use middle oven shelf. They are done when the bottoms are golden brown, and/or they sound hollow when you knock the bottom.  Smaller loaves will cook more quickly.

Freeze what you don't eat because homemade bread does not have preservatives like store bread. When you are ready to eat, just pop them in a warm oven with a little butter on top. So good!

Recipe made about eleven small rolls, and one big round one.

Yogurt Popsicle Recipe

From the More-with-Less Cookbook(on my sidebar), Yogurt Popsicles:

Stir together:
1 pt.plain yogurt
6T.(1/2 small can) frozen orange juice concentrate
1t. vanilla(optional)

Pour into mold(s) and freeze. Makes 6-8 popsicles. We used a popsicle mold purchased from a local dollar store.The popsicles were gone quickly, so I'll be making this again.

Recipe: Black Bean, Sausage, and Sweet Potato Soup

What's for dinner tonight:

Black Bean, Sausage, and Sweet Potato Soup
* 5 1/2 cups water
* 1 1/2 cups dry black beans
* 3 cloves garlic, minced
* 1 bay leaf
* 1/4 teaspoon ground allspice
* 2 cups chicken broth
* 1 tablespoon tomato paste
* 1 tablespoon water
* 1/4 pound Italian sausage, cut into 1/2 inch pieces
* 1/2 teaspoon Worcestershire sauce
* 1 pound sweet potatoes
* 3 green onions
* salt to taste
* ground black pepper to taste

Rest here.

Frugal Recipe: Cheesy Collard and Cabbage Chicken Casserole

All ingredients are from Save-A-Lot and Dollar General discount stores. I made this up tonight myself, so measurements are approximate:

Cook together in a pan:

One cup shredded(.59 cents a pound) or chopped chicken
A spoonful of minced garlic(jar)
A few shakes of dried onion(spice bottle)
A little seasoned salt(I use Abodo)
A little sweetener such as honey, sugar, O.J., or maple syrup
One small can of diced tomatoes
A jar of mushrooms(drained)
One can of Glory Southern Style Country Cabbage(drained)
1/3 of a bag of frozen collard greens
One cup of shredded Save-A- Lot pizza blend cheese
One cup of homemade chicken stock and a bit of milk(or half a can cream of chicken soup - Caskey's is very inexpensive at Save-A- Lot)

Cook chicken, onion, and garlic first for about 5 minutes on medium heat, then add the remaining ingredients, cook for another 10 minutes, stirring frequently. Lightly blend pan ingredients with one small box of cooked elbow macaroni (12-16 ounces) into a medium sized casserole dish. Top with Parmesan cheese and bake uncovered for about 10-15 minutes at 400 degrees until top is browned.

This was very tasty, and we'll have this again.

Spicy Ginger Chicken Stir Fry Recipe

This came out very nicely tonight with a deep spicy flavor. This is my own recipe, so measurements may be approximate.

Make a pot of rice flavored with some Adobo, or some other seasoned salt. I like to use chicken stock in lieu of water. One cup(dry) will do, but two will stretch the meal. 

In a pan stir fry the following together over medium heat:

• One medium onion(sliced) and a spoon full minced garlic(jar). Caramelize these first in oil and little butter. 
• About half a bag frozen pepper stir fry(chopped green, yellow, and red peppers with onions)
• A cup of cooked shredded chicken
• A good helping of frozen broccoli(chop into smaller pieces while cooking in pan)
• A splash of apple cider vinegar
• A good heavy helping of powdered ginger, to taste
• Garlic salt to taste
• Pepper to taste
• Sugar(or honey), about a tablespoon. I used a squirt of agave nectar.
• A dash of Spice Islands' Spicy Pizza and Pasta Topper, Hot and Spicy(on sale at Save-A-Lot, great stuff!!)

When above ingredients are thoroughly cooked, stir in the cooked rice, top off with some good quality soy sauce(the real stuff), and serve.