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Tuna Bake

February 17, 2010 – 4:21 pm | by admin

a2621f164ake+001.jpg 129x150 Tuna Bake

Tuna Casserole It is a classic and there really is no way to make it pretty. However we can change the name, hence, Tuna Bake ( I found this recipe at recipes.com a great resource .) We can present it anyway we want but in the end it is still Tuna Casserole , simple and delicious, well if you like it, that is! I tried this Frugal dish on my family and I was pleasantly surprised how well it was received… Empty casserole dish!!! The recipe contains simple ingredients and most items you may have on hand in your pantry, which makes this classic recipe even easier Enjoy Ingredients: 1 cup orzo pasta 3 tablespoons butter 8 ounces mushrooms, washed, sliced 4 green onions (scallions) thinly sliced 3 tablespoons flour 1 1/2 cups milk 1 large can (12 ounces) white tuna in water drained 1 1/2 cups frozen peas 1/4 to 1/2 cup shredded Parmesan cheese 1/2 to 1 teaspoon salt, or to taste 1/4 teaspoon ground black pepper Preparation: Cook the pasta in boiling salted water according to package directions.In a large saucepan, heat butter over medium heat. Add the mushrooms and sliced green onions; saute, stirring, until onion is softened and mushrooms are browned. Stir in flour until blended into the butter. Gradually stir in the milk. continue cooking, stirring, until…

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Sweet Treats: Finnish Buns

February 12, 2010 – 3:56 pm | by admin

11292751f1nnesig 150x75 Sweet Treats: Finnish Buns

Our friend Megan is spending the winter in Turku Finland with her family. According to Megan, the ultimate Finnish woman is BUN SCENTED, and given the fact that most of the Finnish diet is comprised of pickled fish and chunks of Rudolph, it makes perfect sense to us. She’s been making buns every weekend and was kind enough to share her recipe. They look delicious. CINNAMON AND CARDAMOM BUNS makes about 35 buns bun dough 250 ml (1 cup) tepid milk 100g caster sugar (it says superfine here) 25 g ( 1 oz) fresh yeast 1 egg, lightly beaten 125 g butter, softened 2 tsp ground cardamom (NB this is sold ground in pencil-length plastic tubes in Finland for some reason) 1 tsp salt 650 g (5.25 cups) cake frour or plain (all-purpose) flour cinnamon butter 2 tsp ground cinnamon 50 g caster (superfine) sugar plus 1 tbsp for sprinkling 80 g butter, softened 1 egg, lightly beaten Put milk and sugar in bowl and crumble in the yeast. Leave for 10 minutes or until the yeast begins to activate. Add egg, butter, cardamom and salt and mix in. Add the flour, bit by bit, mixing it in with a wooden spoon until…

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LUNCH! 3 Ingredient Shrimp Salad

February 11, 2010 – 12:22 pm | by admin

11292751f1nnesig 150x75 LUNCH! 3 Ingredient Shrimp Salad

I had a big handful of shrimp left over from the photo shoot for the column and I hid it in the back of the fridge where the rampaging throng of starving children couldn’t find it. Or at least didn’t find it. So I chopped the 10 shrimp up into half inch pieces, added a teaspoon of Old Bay Seasoning and a healthy dollop of Mayonnaise and called it lunch. Suckers!

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Frugal Feasts: Cupid’s Cupboard today exclusively in The Concord Monitor

February 10, 2010 – 8:23 am | by admin

fa9e136e08mousse 105x150 Frugal Feasts: Cupids Cupboard today exclusively in The Concord Monitor

Photo by Ken Williams for The Concord Monitor Read today’s column here, or over at The Concord Monitor Cupid’s Cupboard We’ve heard it said that the definition of crazy is to do the same thing over and over again and expect a different outcome. Well you can’t call us crazy anymore. We used to simmer with resentment on Valentine’s Day waiting for our darling husbands to think of some whimsical, romantic way to celebrate the holiday that they are convinced was formed in an unholy alliance between Hallmark, Kay Jewelers and the National Rose Growers Association. And it always turned out the same, a lot of pouting, a fair amount of sulking and exactly zero romance. This year we’ve decided to take cupid by the wings and lay out a fool proof plan for a memorable Valentine’s Day. Men: no need to spend a fortune or another night on the sofa. Sure our earlobes aren’t nearly as sparkly as we’d like, but if we’ve learned one thing from our relationship with you, it’s how to manage our expectations. All we are really looking for is some small sign that the romance is still alive. And dinner. Picking up your dirty socks doesn’t always make us feel the love; but a night off from cooking dinner…

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Bread Pudding Obsession

February 8, 2010 – 9:11 am | by admin

6e6a7b3f15ng001 150x112 Bread Pudding Obsession

I Know last week I pulled the Grape-Nut Custard out of the pantry for giggles and it was a hit. But the obsession continues.. I still have a limited budget, but as always I have staples in the pantry( for now anyway), sugar, eggs, and I always have the cream on hand just in case…right.. And I love custard, all kinds of soft sweet delightful creamy treats. This is a problem for my waistline for sure. However for my budget and mega Mom points it is a good thing. So I will continue to try and perfect the custard, So here is my attempt to turn this frozen stale french bread in to a masterpiece Bread Pudding 2 loaves stale french bread ( I save mine in the freezer just for these occasions) 12 eggs 1 quart of light cream, (substitutions fine) 2tsp vanilla extract 1 1/2 cups of sugar 1 tsp nutmeg assemble ingredients pre-heat oven to 350 Grease well a large oven proof casserole dish in a large bowl open all eggs beat slightly slowly add cream, sugar and vanilla Cut bread into medium size pieces and place in casserole dish pour the egg mixture over bread, make sure to push bread in to mixture…

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Grape Nuts Loved the box

January 29, 2010 – 8:41 am | by admin

7c4aefd11erd007 112x150 Grape Nuts Loved the box

Okay I admit it I bought it for the box. I loved the nostalgic look of the Grape-nuts cereal box, I was pretty sure my many children would not like the contents, but i figured if Grape-nuts was the only selection in the cereal department of the pantry, one lonely retro box of Grape-nuts ,they would at least try the little rock hard pebbles this lovely box contained . Wrong, Wrong ,Wrong ,it sat in the cupboard being all cute and retro for two months yes two months… I thought well I love Grape-nuts warm with lots of cream and sugar and then I remembered.. the carb count, and considering I am really trying to never eat carbs again…well at least until the Wedding (which is a whole story I will bore you to death with over the next 8 months for sure) but now is grape nut time and I will have to forgo the warm bowl of goodness …. So with the food budget as tight as tight can be, I could not let these go to waste right… Custard was the answer…

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Make Your Own Damn Dinner

January 28, 2010 – 2:33 pm | by admin

dfab9ef5d67salad 150x100 Make Your Own Damn Dinner

For some strange reason Make Your Own Salad has become the most popular weeknight dinner at our house, and it could not be simpler. I start by getting a protein into bite sized pieces–in this case BSCBs that I threw on the grill pan, but I’ve also used thawed frozen shrimp, thinly sliced left over steak and left over sausages. then I chop up whatever vegetables I’ve got lying around and tuck them into individual bowls. I like cheese too, blue or shredded whatever, and to finish I whip up a batch of homemade ranch dressing. Everyone serves themselves which is nearly heaven on earth. The only drawback is the 19 dirty little bowls but with so much happiness from such minimal effort, I’d be an ass to complain. Homemade Ranch Dressing: 1/2 cup mayonnaise 1/2 cup sour cream 1 tablespoon minced parsley 1 teaspoon minced fresh chives dash hot sauce dash paprika dash dijon mustard (as much as fits on the tip of a teaspoon) squeeze of fresh lemon if you have it, 1/2 teaspoon of cider vinegar if you don’t 1/2 teaspoon kosher salt fresh ground pepper to taste Stir together and voila!

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Sweet Treats: World’s Best Chocolate Cake

January 22, 2010 – 7:07 pm | by admin

5feb16b77521cake 150x95 Sweet Treats: Worlds Best Chocolate Cake

For about 10 years I didn’t want to believe that the best chocolate cake recipe on the planet is the one on the back of the Hershey’s Cocoa box. After choking down one too many chunks of frosted sawdust I had to concede the point. This cake starts off moist and only gets better as it sits on the counter, or should I say IF it sits on the counter. There are a few things you should know: 1. This cake can be in the oven in less than 10 minutes, and is so much better than that awful cottony mess that comes out of a box that you should really try this, at least once. 2. It sticks like hell to the pan so when you are preparing the pan, grease it and line it with a piece of waxed paper cut to fit, then grease the waxed paper and dust the whole thing with flour. 3. This is the thinnest batter you can imagine. Do not freak out when you are sloshing it into the pan. It will eventually turn into fudgey goodness. I swear. 4. This doesn’t make a lot of cake. I would use 8 inch round pans, and to make the half…

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Crock Pot or stove Top French Onion Soup

January 15, 2010 – 10:39 am | by admin

5d75907ca5up025 150x112 Crock Pot or stove Top French Onion Soup

One thing for sure is the winter in New England is hard, the cold frigid temps last for days. The inside temp never gets above 65 degrees. The days are cold and the evenings darker than usual , the comfort we seek is food, hot steamy soups that do not bust the budget, but warm the body and the soul, crusty bread and steamy bowl can make all the difference. The recipe below is wonderful it can be done in the crock pot or stove top Ingredients 1 stick of butter 3lb. onions peeled ,sliced 2 48 0z. cans beef broth stock 1 cup white wine 1/8 teaspoon salt 1/8 teaspoon pepper 10 slices French loaf 10 slices swiss cheese Melt butter in a large skillet or soup add sliced onion, saute over med heat until onions are browned, making sure not to burn butter 10-12 minutes Cook about 8-10 minutes until golden brown. Add wine and reduce by half , salt and pepper to taste.this may now transfer to the slow cooker, add beef broth and cook for 4-6 hours on LOW. or stove top add broth bring to a boil, reduce heat and simmer 1/2 hour In the meantime brush bread with olive oil or butter …

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Sweet Treats: Peanut Butter Jelly Time Bars

January 8, 2010 – 6:28 pm | by admin

29b63684960205 l 120x149 Sweet Treats: Peanut Butter Jelly Time Bars

Tomorrow night the CHS Lacrosse Boosters Club is hosting a family friendly comedy night. I’m not sure who is going to be performing, but I personally can’t wait to see a family friendly comedian. There is nothing I hate more than a salty tongued joke teller. What is it going to be, 90 minutes of knock knock jokes? Family friendly knock knock jokes? Suh-wheat! I made these bars from The Martha Stewart Cookie Book for the concession stand. Hopefully someone else is bringing chardonnay. Peanut Butter and Jelly Bars Makes about 3 dozen * 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan * 3 cups all-purpose flour, plus more for pan * 1 1/2 cups sugar * 2 large eggs * 2 1/2 cups smooth peanut butter * 1 1/2 teaspoons salt * 1 teaspoon baking powder * 1 teaspoon pure vanilla extract * 1 1/2 cups strawberry jam, or other flavor * 2/3 cup salted peanuts, roughly chopped Directions 1. Heat oven to 350 degrees. Grease a 9-by-13-inch pan with butter, and line the bottom with parchment paper. Grease the parchment, and coat inside of pan with flour; set aside. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until fluffy, about 2 minutes. On medium speed, add eggs and peanut butter; beat until…

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