Easy, Oozy, Cheesy Leftovers

Because of my non-Type-A disease that I have been diagnosed with (I guess it would be clinically titled Type B), surprise, menu plan changed again! Not to make an excuse for my illness, but I just had one of those days where I didn't feel like cooking chili or anything else on the planned menu. Migraine from the moment my eyes opened, and then every little noise made the constant pounding in my head a hundred decibels louder. So after I tried to rest a bit and I threw-up (I know gross, especially talking about food, my Momma says I have no manners) it was time to figure out what I felt like cooking, if anything. Then I remembered I had this big container of leftover spaghetti from last night that was just begging to be used; so I gave in to it's plea and made another meal out of it. Thank you left over spaghetti. So now Thursday night of the spending freeze has become (drum roll please).....

Easy, Oozy, Cheesy Spaghetty Bake

Ingredients

Leftover Spaghetti

tbsp Extra Virgin Olive Oil

4 cups cheese (I used Colby since that's all I had.)

2 tbsp dried basil

2 tbsp dried rosemary

2 tbsp dried thyme

pinch red pepper flakes

1/2 tsp salt

1 tbsp black pepper

1 egg

2 tbsp milk

Directions

Preheat oven to 375 degrees. Coat a casserole dish with oil. In a large bowl mix leftover spaghetti with dried herbs, red pepper flakes, salt and pepper. In a small separate bowl whisk egg and milk. Place half of seasoned spaghetti in prepared casserole dish. Cover portion with 2 cups of cheese. Place rest of spaghetti on top layering it. Pour egg mixture over the layered spaghetti and top with remaining 2 cups of cheese. Bake for 25 minutes. Serve with vegetable or salad.

Just a thought; this dish would also be good layering in your favorite pizza toppings. My college roommate Jen taught me that trick.

So all in all a good ending to a not so good beginning. Saved money, time, and energy! High fives all around.

Don't forget to pour this on. I almost did it gives the dish it's creamy and rich consistency.

Time to bake.....I love cheese. I could bathe in cheese.

Fungus Among Us

Type A I am not, just ask all those close to me and they will shout a big "Amen!" So here's to not being Type A and the dinner that came from it. Pasta in anchovy oil just didn't seem to mesh well with stuffed mushrooms, and I wanted to put those mushrooms to good use. Instead, to befriend the mushrooms, I made a simple tomato sauce from mashing a large can of whole tomatoes, adding, garlic, Extra Virgin Olive Oil, a pinch of red pepper, fresh basil and thyme, a bay leaf, and salt and pepper; to a hot pan and simmering for a mouthwatering 30 minutes.

Now, to put those mushrooms to good use.....thankfully I had mushrooms in the refrigerator or I would've never had the idea to stuff mushrooms. If I had never had the idea to stuff mushrooms then I would've never made the mushroom, herb culmination of flavors that proceeds to explode out of these fungi. And most of that flavor comes from this creamy, sauce-like gravy that gets created before the bread crumbs and other little goodies are even added to make the stuffing. I immediately fell in love. This sauce, o my goodness, this sauce is ridiculous! All I needed were some creamy, buttery mashed potatoes to go with this mushroom gravy (ooh good idea, file away for the future) and I could have died and gone to heaven right then and there.

Burnt hand, hanging hood, broken disposal and all; this dinner was divine to cook and eat.

Stuff Mushrooms from Heaven

Ingredients

4 large mushrooms

1 tbsp garlic

3 tbsp Extra Virgin Olive Oil

4 tbsp unsalted butter

2 tbsp white wine vinegar

1 tbsp sage

1 tbsp basil

1 tbsp thyme

1/4 cup of milk or heavy cream, divided

salt and pepper to taste

1 cup of Panko bread crumbs

1 egg

Parmesan cheese

Directions

Preheat oven to 400 degrees. Line a baking sheet with wax paper. Heat a non-stick pan to medium heat. Add oil to hot pan. Scoop the inside of each mushroom out with a spoon. Finely chop the mushroom that was scooped out. Add garlic to the hot oil until you hear it sizzle, then had the chopped mushrooms. Make sure you don't crowd the mushrooms as you saute, Julia Child taught me this important little fact. As the mushrooms proceed to brown add the butter, vinegar, and milk setting aside 1 tablespoon of the 1/4 cup of milk (that's what divided means). Add quite a bit of salt and pepper, and taste, as you whisk this sauce into submission. In a separate small bowl, whisk egg and tablespoon of milk. Add egg to large bowl of bread crumbs and mix together. As soon as this crazy-good mushroom sauce thickens immediately stir it into the bread crumb mixture and add herbs, more salt and pepper, and as much Parmesan as your little heart desires. Combine well. Rub the mushroom caps with oil and place on baking sheet. Fill each one of those lonely, little caps with a glorious spoon full of stuffing until each one looks short, fat, and happy. Top with more Parmesan. Bake for 20-25 minutes.

I can hear the Hallelujah chorus right now.....I want a big spoonful so bad.

This is what happens if you get a little too excited about stuffing these delicate guys.

The mushrooms perfect accompaniment!

Gigi

Change of plans on tonights menu. A great change of plan in my opinion; I don't know how you'll feel about it, but it was great to me. My plan to make Vegetable Stir-Fry transformed to dinner at my grandparents. So not to take the easy way out; I want to share my grandmother and my favorite recipe of hers with you.

Simms, my 3-year-old, lovingly calls her Gigi, and it has started to stick with me. Gigi is a special woman in my life, my daddy's mom, she has spoiled and cared for me tenderly through the years. I have learned how to work hard around the home and the importance of caring and loving for my husband and son by watching her example. She was a nurse for many years, and that is evident in her character. Eventually, she had her only child and decided to stay home to raise him. She is an incredible woman, giving and nurturing.

Not only was her character imprinted on me, but her cooking was as well. Not necessarily elegant, four-star cuisine, but the lesson that cooking and caring for your family can be incredibly joyous. I would watch her whistling and prancing around the kitchen in her petite frame, preparing food and cleaning with an elegant madness. She's the cutest thing, and if you met her you would want to be her friend; one of her finest qualities, and one she is so unaware of. Now she is not a gourmet chef by any stretch; my Momma taught me about the art of food, but the pure art of cooking and caring for my family I think partially was learned through Gigi.

This was such a special evening for us, as Gigi is losing a fight with cancer. They found it about two years ago in her liver. She no longer prances around the kitchen; rarely has enough energy to even walk out to the kitchen to get a glass of water. Tonight she was able to eat a few bites of dinner with us. A dinner that she used to cook so carefully.

So tonight we dined on Captain D's thanks to the culinary skills of chef Grandpa. "I slaved away all day on this folks," he yelled, his hearing aide never works so most of our conversation is screaming at each other as long as he's in the room. We all sat down at the round dining room table underneath the gawdy, crystal chandelier, and served ourselves fried fish and shrimp, french fries and creamy cole slaw on the good china, white doilies, and the white lace table cloth. I'm always kind of panicked with Simms, but it's not a true dinner, according to Gigi, if there's not a white table cloth.

Gigi, who would've normally been dolled-up from head-to-toe was in her dark-purple silk pajamas, no make-up, and hair not combed. But she still looked pretty and I told her that. Sick and swollen and all, she is still my beautiful, gentle, servant-hearted Grandma, and she always will be.

Here is one of my favorite recipes that she taught me. Nothing too special, but extremely special to me.

Gigi's Easy Chicken & Rice

Ingredients

1 package of chicken tenders

2 cans of cream of celery soup

1/2 stick of butter

1/4 cup of fresh orange juice

1 1/2 cups of rice

3 1/4 cups of chicken broth

salt & pepper to taste

Directions

Preheat oven to 350 degrees. Melt butter in microwave. Add soup to melted butter and mix well. Add orange juice and salt and pepper, mix. Dip each chicken tender until coated. Place in casserole dish. Pour remaining sauce over chicken. Bake for 50-60 minutes. Cook rice according to package directions in the chicken broth. Serve chicken over rice.

Menu with Monday's Meal

So here's my menu plan for the week solely from my stocked kitchen. Again, fingers crossed.....

Monday-Moroccan Butternut Squash Couscous with Raisin, Almond, Feta Salad (check)

Tuesday-Vegetable Stir-fry

Wednesday-Pasta Tossed in Anchovy-Oil with Stuffed Mushrooms on the side

Thursday-3-Bean Chili with Grilled Cheese

Friday-Dinner at friends' house (I know, not fair I hear you screaming! You'll just have to get over it because I didn't find out till after my post and the plan was set into action. Plus these friends are too fun to not hang out with. If your good, and by permission, I might share the dinner/recipe we have this evening with you because she is a phenomenal cook; last time I had 3 helpings of her lasagna and then went into a deep food coma.)

Saturday- Cubed Steak Red Beans & Rice with Roasted Carrots on the side

Sunday-Roasted Tomato Basil Soup with Garlic Croutons and Romaine Salad with Creamy Yogurt Dressing

Meal #1: Never made this before; here we go....

Moroccan Butternut Squash Couscous*

Ingredients

4 tbsp or 1/2 stick unsalted butter OR 3 tablespoons of Extra-Virgin Olive Oil for healthier version

1 butternut squash, peeled and cubed (about 3 cups)

1 can chickpeas, rinsed and drained

1 tablespoon of garlic

2 teaspoons Moroccan seasoning**

1/2 teaspoon crushed red pepper flakes

1 cup couscous

1 1/2 cups of chicken broth

juice of 1 lemon

2 teaspoons chopped fresh basil

1 teaspoon chopped fresh sage

salt and pepper, to taste

Directions

Melt butter in a large, deep skillet or coat pan with olive oil. Add garlic and cook on medium heat until it begins to sizzle.

Add the chickpeas, squash, Moroccan seasoning, crushed red pepper, salt and pepper. Stir well to incorporate all of the ingredients. Cook on medium heat until the squash is caramelized and almost fork tender, continue to stir, about 15-20 minutes.

While the squash is cooking, in another pot add the chicken broth and bring to a rolling boil, add the couscous. Cover and remove from heat; let stand for 5 minutes. Add couscous to butternut squash mixture along with lemon juice, sage, basil and toss together.

Raisin, Almond, Feta Salad

Ingredients

bag of Romain salad mix

1/2 cup of raisins

1/4 cup of almonds

1/4 cup of Feta Cheese

Directions

Toss all ingredients together in a salad with a sweet vinaigrette of your choice. This salad is also great with a variety fruits like strawberries, mandarin oranges, and apples.

Making your own vinaigrette is the "pennyless" way, plus it's tastier. This one has become a McDougal family favorite:

Sweet Honey Mustard Vinaigrette***

Ingredients

3/4 cup vegetable oil

1/4 cup apple cider vinegar

1/4 cup of honey

1 tbsp Dijon mustard

1/2 tsp salt

1/2 tsp ground black pepper

Directions

Combine all ingredients in a small bowl and whisk until incorporated. See photo of my son below for visual. Refrigerate up to 2 days.

By the way this recipe was so easy. Peel and cut the squash ahead to save even more time. How did it taste you ask? Just look at that smiling face; it'll tell you everything.

*Modified from www.abiteoutoflife.wordpress.com; check it out. Thanks Ishita!

**From what I can tell this is a mixture of fennel seeds, cumin, garlic salt, sea salt, cayenne pepper, dried rosemary, coriander, and paprika. I found actual Moroccan Seasoning at T.J. Maxx, yep that's what I said, they have a great culinary section and odd items you can't find anywhere else at great prices.

***Modified from Southern Living October 2010 edition featuring www.southernplate.com's Christy Jordan.

Wish Me Luck

This week I have decided to live seriously pennyless, no more messin' around. Starting tomorrow we are on a spending freeze so meals are strictly coming from staples already on hand in my pantry, refrigerator, and freezer.

Let me give you some history. I have spent a total of $125 since the beginning of October on groceries. Today I ran to the store to get the essentials that we were out of...bread (2 loaves), milk (2-half gallons), cheese, butter, yogurt/"yogrit" as my son calls it, bananas, mixed salad, and turkey dogs per my son's request (well he calls them hot dogs, but doesn't know any different....). This trip ran $30, giving me a grand total of $155 spent in just over a month .

So tomorrow I am going to take an inventory of what's on hand and come up with a menu of the best possible meals based on purely having a stocked kitchen.

You guys have any tips or ideas? Here's what I've got, take a look.....fingers crossed.

Still hangin' in there....

Ok, so the hood above my stove, a.k.a. Bella, is still hangin' in the same sad, lowly state she was over a month ago.

First, I want to address the question to why I named her Bella (some have been wondering). I don't really know why exactly, except that there was a time in my life when I had a slight obsession with the Twilight books (along with the majority of the female population). Bella, the main character in the book, was always depressed and sad, a loner I'd call her. Then one glorious day this insanely wise and good-looking Edward-vampire comes, sparkles a bit and changes her life entirely. Let me quickly explain....eventually after A LOT more detail Edward goes on to make her sparkle, beautiful and virtually indestructible with just one bite (hopefully Stephenie Meyer is not totally annoyed with this explanation). So I guess I'm hoping that eventually I will have a sparkling, good-looking, indestructible hood that will help me to make food that will taste like Bella will look in her eventual new state. I don't know, but maybe in my subconscious that's why I named her that.

Second, like I said, Bella is still hangin' there; exactly the same as before, but looking sadder and sadder with every passing day. So if anybody knows my husband, will you please tell him that the picture and shelf that were hung up on our walls at the wrong heights can stay that way for ten years (I would prefer they didn't, but it's OK if they do), and the light fixture that was put in the wrong place can stay there as well, the fan that needs to be replaced in the living room is even fine, and the toilet paper roll that is coming loose from the wall is half-way tolerable, but poor Bella has got to be fixed. She cannot be propped up with my favorite, ridiculously long spoons for the rest of her life! And I just don't know how long she will actually stay propped up or how long, if I'm being honest, I can stand to look at her like this! I get fearful every time I turn on the hood light or fan that she's gonna crash right on top of the burning stove and the "pennyless" meal I'm cooking!
So if any of you out there have some pull of any kind with my husband, can you share this with him? It has got to be fixed. The Pennyless Cook must continue cooking and I have got to have Bella to do it!
FYI there was no need to post a photo because she looks the same as she did in September, check out that post if you wanna get a look at her. Now she feels a little harassed at times with people gawking at her, like an animal at the zoo, so I'll make sure she doesn't know. I don't want her to have a break down one evening, literally.

Cookies From Scratch

Fall and the holidays just seems to put me in a baking mood. I wouldn't call myself a baker by any stretch of the imagination. I am a much better cook, but every now and then, especially around this time I get excited about baking. Baking for friends and family and filling the kitchen with the sweet smell of butter and sugar; not holding back or counting calories. Paula Deen tends to become my roll model around this time of the year, and that's probably why on January 1st one resolution of mine is always exercising with some weight-loss goal in mind.
Trying not to think about how many miles I will need to run, I set in motion towards my mixer and oven.....I have decided to make sugar cookies. Yep, good ole fashion, straight-forward, sugar-cookies. Inexpensive and usually with staples I already have on hand. My son, Simms, is ever so thankful when this baking mood comes upon me. He is glued to my side with every ingredient measured, poured, and mixed. He sings as we bake (thanks to Mrs. Sandy who teaches his Kindermusik class), "Cookies from scratch. Cookies from scratch. We'll make a big batch of cookies from scratch!" This song echoes through the kitchen continuously until he starts seeing some action take place.
So I get started making the dough and Simms is standing anxiously with the pumpkin cookie cutter in hand like he's getting ready to go into battle. I roll out the dough and, all of a sudden, before we even start cutting out shapes Simms begins to pinch off some dough to "test-taste" what he has been waiting for so intently. Then I hear, "Mmmmmm Momma, that's good." So warning to those that have a helper, watch them closely; you may end up with less cookies to bake then you thought! Next, Simms begins to cut out the cookies with a delicious-madness in his eyes. Some pumpkins look like they have been accosted and some look like they belong to Cinderella. Eventually we use up all the dough and have cookies spread out on the baking sheet. Yummy, yummy, yummy!
Once the cookies have been cut and are baking this is a perfect time to let your little helper, or yourself, lick the paddle and spatula. Have fun, relax, and enjoy the entire baking process; flour flying all over your kitchen and all. I think Cookie Monster would be so proud!

Basic Sugar-Cookie Dough *
Makes 4 dozen cookies @ about $0.15 per cookie

Ingredients
2 cups (4 sticks) unsalted butter, room temperature
2 cups sugar
2 large eggs
2 tablespoons pure vanilla extract
2 teaspoons salt
5 cups all-purpose flour

Directions
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on high speed until light and fluffy, about 5 minutes. Add eggs, vanilla, and salt; mix on medium speed until combined. With mixer on low speed, add flour in 2 batches, mixing just until incorporated.
Divide dough into 4 equal portions. Place each on a piece of plastic wrap; flatten into disks. Wrap in plastic wrap; refrigerate until firm, at least 2 hours or up to 1 week. I always freeze my dough for up to 3 months. It is perfect to have on hand for guest, gatherings, or unexpected cravings!
When ready to bake set dough out to thaw for just a bit, whether it's been in the refrigerator or freezer, one section of dough should make about a dozen cookies. Preheat oven to 350 degrees. Spray cookie sheet with non-stick cooking spray and line cookie sheet with wax paper; the spray will help the paper to stay in place. Dust surface with good amount of flour and dust rolling pin as well. Kneed the dough until just soft enough to cut shapes. The more the dough is worked with the softer it becomes; you may need to place dough back in the refrigerator for a few minutes till it is firm enough to work with again. Cut or decorate to your hearts desire and place cookies on the baking sheet and in oven for 12-15 minutes. Keep an eye on them for desired consistency. I prefer soft and chewy so I pull the cookies out at about 12 minutes. Place on cookie wrack for 5 minutes to cool and try to resist taking a bite. Good luck with that!










*Cookie dough from www.marthastewart.com; baking directions from The Pennyless Cook