Brainy Weekend Tip ~ From Chicken Stock to Tomato Soup and More!

Italians are generally frugal people; I know since my Nonna was quite frugal as I have heard. I also observed frugality in Italy when studying there some years ago. Frugality also brings flavor to the home kitchen as certain  foods, as they morph, gain new flavor; for example, from chicken stock to tomato soup to minestrone and even into a marinara sauce.

Earlier this week, you saw me make a chicken stock from the chicken thighs used in the Mediterranean dish. Take that same stock and add one small can of tomato paste in order to arrive at a rich tomato soup. The day after, you can add pre-cooked zucchini, green bean, carrots and or pinto or garbanzo beans along and serve with macaroni or tortellini (do not put directly into the soup, but cook separate and ladle to individual bowls. The last day of the week, today...TGIF, you can take the left over minestrone soup (no pasta) and blend in your counter top Oster blender or use a hand mixer to create a delicious marinara sauce (adding fresh chopped garlic, parsley, along with dried herbs: oregano and rosemary and some white wine unless you are serving children) to simmer for 20 min. and then to pour over a  cheese/ meat or spinach filled Ravioli.

*always remember to refrigerate properly your stock and as it morphs into other uses; always checking by smell the freshness before using.

A Frugal Brainy Gourmet Tip!

Do you notice that when you buy fresh parsley or any other bunch of fresh herbs at the grocer they begin to wilt before you are able to use the entire bunch?


 





Firstly, to make fresh herbs last longer, don't wash them immediately. Refrigerate and wash only what you need just prior to using. Another way to get the most from store bought or even home grown herbs is to dry them.

If you have a large bunch and know that you won't be able to use the entire bunch by the end of the week just clip off half the bunch to dry and the other half put in the fridge to use as fresh greenery -garnish. You can dry herbs in the oven on a low temp or use an electric counter top fruit/veggie dryer (not a hair dryer) ;-).

This frugal tip also applies to any fresh fruits and or veggies that you see beginning to lose their zest, their crispiness. Wash, peel and cut or dice/slice them up to dry in the over or electric counter top fruit/veggie dryer which store longer and can be used for future soups or salads...even dipped in chocolate!

'April in Paris' Blues ~ Cook Mediterranean Style

April in Paris... Not! But you can have April in the Midwest Mediterranean Style...

This dish is awesome because it kicks off the rainy day blues and it is fast and frugal. You will need: chicken thighs (skin on and bone in), as many per person. One onion, one med. can of roasted red tomatoes, green and Greek Kalamata olives and olive oil.

To begin, saute onion in olive oil, then push aside when browned and lay in the chicken thighs skin side down. Brown on both sides, bring back the onion over the top. Next, add all other ingredients listed above and prepare as a side, spinach infused pasta.

Put it all together, drain the pasta once tender and ladle over the top the chicken and sauce.

~Tutti a Tavola!

Budapest Hotel Chicken in One Pot!

You will need to buy a package of chicken thighs, skin on and bone in. Also, pick up a crispy fresh red or dark orange 'not green' pepper. As a side, whatever you like. I prefer potatoes or roasted cauliflower.

In a deep stove top enameled stock pot, melt in 3 tbs of olive oil and the same of coconut oil. Add your first seasonings: garlic powder, sea salt, black pepper and a very generous amount of good quality paprika. In my opinion, it is wise and even frugal to buy good quality spices. Speaking from experience, some big box store brands taste like colored sawdust. Good spices, as in the past, are expensive. As for dried herbs: rosemary, mint and oregano which I use frequently, it is fun to grow and dry your own in a kitchen garden or on the deck/patio. For this dish, be generous with the rosemary and mint.

Lay in your chicken thighs and brown on all sides on med heat. Quick-fry, on high heat in another skillet drizzled with olive oil, one large whole thin sliced pepper, after 2 min. remove from heat and add to the pot with chicken, spoon in a bit of chicken stock/broth and cover to simmer for 25 min. To finish off, add either 1/4 cup of heavy cream or sour cream or plain yogurt which I prefer to use for this dish.

Boil water with a pinch of salt, and add your potatoes and do the same if you want the cauliflower instead of potatoes. Once tender, either potatoes or cauliflower, drain and roast these tender sections in olive oil with some paprika and garlic powder until they begin to crisp and blacken on the edges. Finally, place your cooked 'Budapest' chicken on a low lipped serving plate and  pour out the sauce over the top, you can place potatoes or cauliflower (dressed with chopped green onion or chive) around edges or serve separate.

~ Tutti a Tavola!

cena di gala

cena di gala

cena di gala

Veal Medallions with Sun Dried Tomatoes and a Side of Risotto!

Good Italian cooking is fast and frugal. A veal loin can be thickly sliced into nice small medallions. You can saute them in olive oil with dried herbs and sun dried tomatoes. It takes only about 25 minutes on med to high heat. Add a 1/4 cup of heavy cream and this delicious meat dish can top any rice, groat or pasta side. I like to add the olives on the end, not cooked just straight out of the jar or deli container.

 ~Tutti a Tavola!










* for risotto recipe ~see brainy archives

When you Run out of Ideas, There's nothing like a Good Steak!

The Piedmontese is an Italian breed of domestic cattle that originated in the region of Piedmont, in north-west Italy. The Piedmont region of northwest Italy is known for its robust history of fine wines and rich cuisines. The breed of cattle is prized for its significantly greater muscle mass compared to other cattle breeds. At the same time, muscle fibers remain tender without the need for excess marbling. The result is consistently superior beef that is both lean and tender. 

To begin, select a lean looking Sirloin 1 and 1/2 lb. from your local grocer. Try to buy on sale and try to spend no more than 4.99 per pound which is not unreasonable when you compare to a pound of other meat types or even vegetables such as parsnips- a simple root vegetable. 

Back to your steak dinner. Prepare for cooking by marinating for 3 hours in balsamic vinegar, olive oil, garlic powder and kosher salt with a sprinkle of dried herbs: rosemary, mint and oregano. When you are ready to cook and if you are cooking indoors, first sear the steak in a hot skillet of olive oil. From there, move the steak to a broiler for 6- 8 min. 

In this time, saute sliced mushrooms in the marinating juices left from the steak on med. heat until they begin to color, then add fresh washed asparagus of mid length, add some olive oil and dried herbs along with a pinch of salt and cover for 5 min. Then just before the steak is finished, turn up the heat to high and blacken. 

~ Tutti a Tavola!

* the frugality is in the simple character of the meal and best of all, any steak left over makes great steak and eggs the next morning.

 

Pork Stroganoff With Slivered Almonds

When I was in the western Ukraine and along the Polish eastern border, I fondly recall all the small villages where life was busied by self-sufficient 'organic' farming, pleasant local conversation and evening song. There, people enjoy life's simple treasures. Gardens were planted in the front of the house for landscaping and for practical reason... cooking.

Historically, beef "Stroganov" is a Russian dish of sauteed pieces of beef served in a sauce with sour cream. The original version comes from a Russian cookbook titled "A Gift to Young Housewives." Sharing that  original recipe with you, requires using lightly floured beef cubes (not strips) sautéed and a sauce of mustard and beef bouillon and finished with a small amount of sour cream: no onions and no mushrooms. Since its creation, it has become popular in many places around the world and made with considerable variations from the original recipe and today using pork.

Being brainy about stroganoff means keeping it fast and frugal and yet adding an unexpected tasty twist.  For this dish, you will need a couple of thin cut boneless pork cutlets, one onion, a few mushrooms, wide egg noodles, slivered almonds and heavy cream or sour cream. Saute onion and mushrooms in 2 tbs of olive oil and coconut oil, with a dollop of butter on med. heat until browning edges appear. Sprinkle in dried herbs and then add your pork cutlets sliced into strips. Stir fry this combination for 6 min on med. heat until all meat is white. Next, pour in 1/2 cup or either heavy cream or sour cream. Cover and simmer on low heat for 8-10 min, while you prepare the pasta.

Boil water for the amount of egg noodles 'pasta' you will need. Once tender, drain and ladle onto a low lipped serving plate, top with your stroganoff, garnish with slivered almonds.

~ Tutti a Tavola!