Food - Recipes : Prawn and chorizo linguine with lime. Baked Pineapple Teriyaki Chicken Thighs. I’ve gotten a little lax with my grocery spending lately, so during the month of June I’m making it my mission to use up as many things in my pantry and freezer as possible.
First up: chicken thighs! I fell in love with chicken thighs when I made the Maple Dijon Chicken because they are just so easy to prepare and come out so wonderfully juicy. All you really need to do is slather on a sauce and bake. So, that’s what I did. I whipped up a quick pineapple teriyaki sauce (again using pantry staples), poured it over the chicken and let it bake. P.S. Baked Pineapple Teriyaki Chicken Thighs Baked Pineapple Teriyaki Chicken Thighs Total Cost: $5.57 Cost Per Serving: $1.39 Serves: 4 Ingredients Instructions Preheat the oven to 400 degrees. Step by Step Photos Preheat the oven to 400 degrees, then begin to make the sauce. GRANDADS STUFFED CABBAGE LEAVES.
This is my take on Greek dolmades.
I first had stuffed vine leaves at my grandad’s guesthouse in Southend, and deeply regret not pilfering his recipe before he passed away. I wrap mine in cabbage leaves, which will no doubt have him swearing at me from beyond the grave, but these go down well in my house. (Makes 20) at 30p each 1 large savoy cabbage, 80p 100g rice, 4p 1 tbsp oil, 3p 1 onion, very finely chopped, 9p 2 cloves garlic, very finely chopped, 6p 400g minced meat (pork or lamb is best but turkey is good too), £4.50 1 tbsp parsley, chopped, 8p 1 tbsp mint, chopped, 8p Pinch of cinnamon, 1p 140g tomato puree, 34p Remove the leaves from the stalk of the cabbage and simmer them in a saucepan of boiling water for a few minutes.
When they’ve softened, remove with a slotted spoon and leave to dry on a clean tea towel or kitchen roll. Bring the water back to the boil, add the rice and cook for 15 minutes, or until soft and fluffy. Jack Monroe. Potato and artichoke tortilla. Everyone has a different idea of what constitutes eating “healthy” or at the very least, in a manner that diametrically opposes the Thanksgiving through New Years gluttony.
Some people eschew meat, for others its just red meat, some give up cheese or bread or fat or potatoes — I mean, you name it, there’s a diet out there that promises that swearing it off is the answer to Thin Thighs in Thirty Days or You in a White Bikini in the Bahamas in 56 Days. …You know, just to throw out a totally arbitrary example. I am realizing increasingly that I belong to no dieting camp whatsoever. Squash, chicken & couscous one-pot. Spiced chicken and mandarin tagine, 68p. This spiced chicken and mandarin tagine will serve us for two nights in a row – the chicken legs were a rare treat in this week’s shopping but I’ll get two nights dinner from them, plus a stock base for a soup or risotto on Wednesday.
I still rifled through the bottom shelf to find the cheapest pack, and thought I had it at £1.92, but then found one for £1.88 instead! (I’ll do something with the half a can of mandarins tomorrow too…) Ingredients (Serves four): First, place the chicken legs skin side down in a large non stick pan (I used my ‘everything’ sauté pan that I’ve had for an age and literally do most of my dinners in…) Bring the pan to a very gentle heat to seep some of the fat from the chicken, or add a splash of oil to speed things up. Brown the chicken on both sides on a medium heat. 10 budget-busting Jack Monroe recipes.
Mexican chocolate chilli and black bean soup I knocked up this soup last winter.
It combines onions and garlic for detoxifying goodness with chillies to fire you up, tomatoes and carrots for essential vitamin C, beans for protein and chocolate because it's a solution to almost everything. Serves 2dried black beans 100gonion 1garlic 1 clovesmall red chilli 1 or a pinch of chilli flakespaprika a generous shakeground cumin a generous shakeoil a splashcarrot 1red wine 30mlchopped tomatoes 1 x 400g carton or tinvegetable stock cube 1dark chocolate (3 squares, approx 20g)fresh parsley to garnish Put your beans in to soak the night before, or early in the morning if you're going to be cooking that evening. Spicy Sun-Dried Tomato and Broccoli Pasta. Speedy weeknight suppers: Chinese beef with green pepper. Food - Recipes : Sausage and ale casserole with mash. Food - Recipes : Meatball and pearl barley stew.
Readers' recipe swap: thrifty. It may be cucina povera, but there's been no scarcity of contributions this week – visit the GuardianWitness site for more inspiration (and the full story of Rachel Kelly's glorious curry).
None of the recipes below taste too shabby either; heartily sized and rich in flavour, and they'll keep you going for hours, proving that a modest investment in your storecupboard can make even the most humble ingredients exciting, from wilting veg to stale bread. Jack Monroe's ready-meal challenge. Late last year, I watched a woman sitting on a breakfast TV show sofa tell the nation that her children were obese because it was cheaper to buy ready meals than prepare food.
It's easy to criticise, but I understand where that kind of thinking comes from – despite the widespread obsession with food these days, we're in a weird situation where cooking is alien to a large part of the UK population. Home economics hasn't been a compulsory part of the curriculum for years, kitchens are designed to be smaller because "nobody cooks" and supermarket shelves are filled with rectangular things that just need stabbing with a fork and pinging in a microwave.
Indeed, with ready-made supermarket lasagnes setting you back just 75p in some cases, you could be forgiven for thinking it was the cheapest way to eat. I did. Eat Up Autumn: Autumn Vegetable & Apple Hash. Guest post by Jeannette Ordas of Everybody Likes Sandwiches Chop up some vegetables, fry up a couple eggs and call it breakfast.
Better yet….call it dinner and everyone's happy. I don't know what it is about this meal, but it's one of my husband's favourite thing to eat. I think it's the eggs on top. Salsa chicken casserole. I’m still all about these easy, one dish dinners.
This one is very similar to the ultra popular Taco Chicken Bowls, but it’s made in the oven and takes about an hour, as opposed to eight in a slow cooker. The directions go something like this: dump, stir, cover, cook, eat, be happy. One little jar of salsa adds so much flavor to this dish that I almost feel like it’s cheating and the little bit of cheddar on top really made it rich and satisfying. Birthday break: balsamic chicken. Balsamic chicken 6-8 skinless chicken thighs 1 T olive oil 1 small onion, sliced thinly salt & pepper 1 T dried rosemary 1 c balsamic vinegar 6 cloves garlic, sliced 1.
Preheat oven to 450 degrees. In a 9×13 baking dish, toss around onion slices and olive oil. Add chicken to dish and sprinkle with salt, pepper and rosemary. Peek in on the chicken to make sure that the onions don’t burn up. 2. 3. Pork cheek, chorizo, pea + potato stew - The Skint Foodie. Food - Recipes : Chicken with chorizo, peppers and sage with spiced aubergine. Budget recipe: pork cheek casserole with mushrooms and red wine.