Chicken Curry

Another recipe from my 30 minute dinners cook book.  Apparently I don't make much from here... because this is the last one that I remember making.  Oh well!  Chicken curry is a traditional Indian/South Asian meal.  It tends to be a bit on the spicy side, but this dish is not.  You could add more curry to get a bigger kick though.

Ingredients:

• 1.5 cups rice
• $1.20 for a bag of 7 or 8 cups
• .75 pounds chicken breasts
• $6 for 3 pounds
• 2 tablespoons cooking oil
• 1 medium onion
• $.60
• 1 to 2 teaspoons curry powder
• around $1 for 1 ounce
• 3 tablespoons flour
• 1 cup chicken broth
• $13 for 266 bouillon cubes
• 1 5.5-ounce can of tomato juice
• $.30
• 8 ounces of pineapple tidbits
• 20 ounce can is $.80

Dishes and utensils:

• Cutting board
• Knife
• Large skillet
• Bowl

People fed: 3-4

Total cost: $3

Cook time: 30 minutes

Directions:
 Cook rice as directed to do so on the bag.  While rice is cooking,  cut chicken into thin slices about an inch long.  In the skillet heat the oil on medium heat.  Add the chicken and cook until it is no longer pink (about 3 minutes).  Cut the onion while chicken is cooking.  Put the chicken in the bowl and add the onion and curry to the oil in the skillet.  Stir in the flour, chicken broth*, and tomato juice one at a time, complete stirring in each item before adding the next one.


* Chicken broth is made by placing a bouillon cube in 8 ounces of water and boiling it, either in the microwave or on the stove.


Return the chicken to the skillet.  Stir in the pineapple.  Cook until everything is hot.  Serve on the rice.


If you prefer your dishes extra spicy, simple add more curry.  A common way to counter-act curry that is too spicy is to use plain yogurt or some sort of plain yogurt based sauce.  I have never made this, but if I ever do I'll be sure to include the recipe!

Chicken and noodle skillet dinner

Another things in common with many of my dishes is that they generally involve either chicken or ground turkey.  Sometimes ham.  This dish (found in Better Homes and Gardens Big Book of 30 minute dinners) originally called for pork... but I used chicken.  It's cheaper.

Ingredients: 

• 3/4 pound chicken
• $3 pounds for $6
• 1 medium onion
• about $.50
• 1 tablespoon cooking oil
• 3 cups of frozen broccoli, cauliflower, and carrots
• $1
• 4 ounces dried noodles of your choice
• Usually around $.80 for 16 ounces
• 1 10.75-ounce can of cream of celery
• $.70
• 1 cup chicken broth (bouillon) (this is 1 bouillon cube)
•  $13 for 226 cubes
• 3/4 cup water
• 1/4 teaspoon pepper

Dishes and utensils:

• Cutting board
• Knife
• Large skillet

People fed: 3-4

Total Cost:  $3.25


Cook time: 30 minutes


Directions:


Defrost the chicken (or whatever meat you want to use) and cut it into thin "bite-sized" pieces.  Also chop up the onion.  In the skillet combine the oil, meat, and onion.  Cook until the chicken is no longer raw (or about 4 minutes on medium-high).  Add in the vegetables, uncooked noodles, soup, broth*, water and pepper.

*Separately (and beforehand), put a bouillon cube in 8 ounces of water and heat it to a boil, be it in the microwave or on the stove. Whichever is your preference.  This makes 1 cup of broth.

Keep stirring your nonsense until the soup is well mixed with everything else.  That should be a good indicator of how well everything is mixed together.  Bring this to a boil.  When it starts boiling, reduce the heat (to a low or medium-low) and cover.  Let it simmer for 12 to 15 minutes, stirring on occasion.  Taste a noodle or vegetable to see if it's done.  If the noodle is cooked and/or the vegetable is hot, then it's done!

Tuna-Noodle Casserole

Another recipe from my Blue Ribbon Country Cook Book.  This book really is fantastic.  My only complaint is that you'd better plan on spending around an hour to make a meal.  Anyhow, here we go.


Ingredients:

• 2 tablespoons butter
• 1/2 cup chopped onion
• $1 per pound
• 1/3 cup chopped celery
• $1.50 for around 10 stalks
• 1 cup mushrooms (I didn't use these)
• I package (probably about 2 cups or 10ish mushrooms) is $2
• White Sauce
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons butter
• 1 cup milk (I use 2%)
• 1/2 cup mayonnaise
• $2 for 32 ounces
• 1/2 teaspoon soy sauce
• $1 for a bottle
• 1/2 teaspoon dry mustard (I didn't have any, so I used cayenne pepper)
• 8 ounces of noodles
• 16 ounces is $.80
• A 9-ounce can of tuna (packed in water)
• $.40 - $80
• 15 ounces of peas (I didn't use these)
• Buttered Cracker Crumbs
• 6 crackers
• 1 tablespoon of butter

Utensils and Dishes:

• A large skillet
• 2 quart baking dish
• 2 medium sized pots
• A wooden spatula
• A spoon
• A strainer or something
• Large mixing bowl

Cost: $2.52 (there are a lot of little ingredients that I don't include, like the soy sauce)

People fed: 4 - 6

Cook time: around 60 minutes

Directions:

Start boiling some water for pasta.  While the water heats, put the butter in the skillet and start sauté-ing the onions, celery, and mushrooms.  Do so for about 2 minutes.  Preheat the oven to 350 and oil the baking pan.

White Sauce: combine the milk, flour, pepper, and salt.  Melt the butter and add it to the milk/flour.  Stir.  Heat the mixture until it is almost boiling (but don't let it boil).  Stir continuously.

Add the mayo, say sauce, and dry mustard to the White Sauce and continue to heat.  Add the vegetables (and the pan juices).  Mix well and remove from heat.

Put the noodles and sauce/vegetable mixture into the large mixing bowl and stir.  Drain the tuna and add.  If you so desire, add the peas at this point.  After it is well mixed, put into the baking pan.  Cover with buttered cracker crumbs (crumble 6 crackers and let them soak in melted butter).  Bake for 35 minutes.

Hamburger Stuff

This recipe is from my Blue Ribbon Country Cook Book.  I've made it one time, but anticipate that I shall make it again.  I really liked it.  It's simple, cheap, and lasted me 3 or 4 meals.


Ingredients:

• 1 lb. ground beef (as usual, I use turkey)
• $1.50 for 1 pound of ground turkey
• 3 large potatoes
• $1 per pound
• 3/4 cup onion
• $1 per pound
• 1 teaspoon salt
• 1/2 teaspoon salt
• 1.5 cups water
• 6 or so crackers (optional)
• $2 for 6 sleeves of crackers
• Butter

Utensils and Dishes:

• A large skillet
• A 9 x 13 (or similarly sized) baking dish
• A spoon and/or wooden spatula
• A large bowl is useful
• Either a knife or grater

Total cost: $3

People Fed: 4 - 6

Cook time: 60 - 90 minutes

Directions:

Preheat the oven to 350.  In your large skillet, brown your meat.  While your meat is browning peel your potatoes and either grate them or cut them into small pieces.  I used a knife and it took me forever, but it's up to you. Use what you have.  Also cut up the onion.  If you get a smaller onion, just  use the whole thing.  It's probably about 3/4 of a cup.  It will be good either way.

Once the meat is browned and your other ingredients are chopped, mix them all together in a bowl.  In a small container, put your crackers (which need to be crushed into pieces) with some butter.  I used about a tablespoon or so.  Then put it in the microwave for about 15 seconds.  This melts the butter and letters your crackers soak in buttery goodness.  Now put the meat/potato mixture in your (greased) pan and covered it with the buttered crackers.

Put all of this into the oven for 45 minutes.  And you're done!

I put butter on mine when I made it and it was delicious.  My cookbook recommends chili sauce.  But really put anything on that sounds good.  I don't put anything on it!  Your choice.  It will be good however you fix it.

Beef and Biscuit Casserole

This is one that I just tried for the first time today.  And I am currently eating it.  It's quite tasty.  This comes from my "Blue Ribbon Country Cook Book."


Ingredients:

• 1 lb. ground beef
• I use ground turkey, which is $1.60 per pound
• 1/2 cup chopped onion
• About $.60 for one onion
• 1 8-ounce can of tomato sauce
• $.32
• 1/4 cup of ketchup
• 1 bottle is around $1.50
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 teaspoon basil
• 4 ounces of Colby Cheese
• 1 package (10 slices) of cheese was $2.  I used 4 slices.
• 1 tube of refrigerated biscuits
• $.50

Dishes and Utensils:

• A 1.5 quart baking dish
• A cutting board
• A knife
• A large skillet

Total Cost: $3.65

People fed: 2 -4

Cooking time: 40 minutes

Instructions:

Preheat the oven to 400 degrees.  Then brown your meat.  The recipe calls for half of a cup of onion.  I used half an onion.  Really it's your decision.  Anyhow, chop up as much onion you want to use.

Once the meat is about half browned, add the onion.  Once it is fully browned, turn off the heat and add the tomato sauce, ketchup, salt, pepper, and basil.  When I made this I used exactly zero measuring cups.  I just covered the top with a sparse layer of ketchup and figured that would be close.  Then I added a spice layer* of salt and basil, followed by a sparse layer of pepper.

*I'm coining a new phrase.  A spice layer is an amount of a spice that sufficiently covers a food, but not so well covered that you can't see the underlying substance.  It should be dense enough that you don't think there are spots devoid of spice, but not so much spice that there are areas where it is difficult to see what's underneath.

After you mix everything together, put one layer of your meat/tomato goodness in your cooking dish.  The put a layer of cheese on top.  And another layer of meat/tomato.  Then another of cheese.  Finish my putting the rest of the meat/tomato mix on top and insert your dish into the oven for 10 minutes.  After 10 minutes, remove from the oven and turn the oven up to 450.  Cover the top of your dish with some of the biscuits.  I used 8.  The key is to cover your dish without the biscuits touching.  Return your dish to the oven for another 10 minutes.  Remove... and you're done!

It should look something like this.

Just out of the oven

One serving of amazingness.