$70/Week Challenge - Day One: Mushroom Gouda Salisbury Steaks with "Potatoes Au Gratin" and Sauteed Spinach

Well, $10 for a dinner for five is a much bigger challenge than I anticipated.  I did go over budget, but am way under budget for tomorrow, so I am hoping that I will still keep to $70 for the week.  These "steaks" were a huge hit at my house, but the processed potatoes?  Never again.  I can come up with something not processed for $1.  Look for that recipe later this week.  This would pair perfectly with a 2009 Betz Family Clos de Betz Columbia Valley Red.  But since we are on a budget, it paired great with water and lemon.  Enjoy!

Ingredients:

• 1 pound ground beef or turkey                                      $3.99
• 1 packet of Mushroom/Onion soup mix                      $0.50
• 1 egg                                                                                 $0.17
• 1 14.5 oz can Beef Broth                                                 $0.89
• 1 package box of processed potatoes au gratin           $1.00
• 3 T butter                                                                        $0.25
• 1/2 C milk                                                                       $0.16
• 2 C water                                                                         freeish
• 1 package pre washed baby spinach                            $1.50 (bogo)
• 1 lemon                                                                            $0.50
• 1 8 oz package sliced mushrooms                                 $1.99
• 6 slices Gouda Cheese                                                    $1.20
• 2 garlic cloves                                                                 $0.10
• 2 T flour                                                                           N/A
• 2 T olive oil                                                                      N/A                                                                   

1. Prepare sodium laden, processed potato product per box directions. (seriously, this is the last time I will ever make this, $1 or not!  I can get the ingredients and make it fresh for around $1)
2. Preheat oven to 450 degrees.
3. In a large mixing bowl, combine beef or turkey, soup mix, and egg.  Mix well.
4. Shape meat mixture into six, equal sized oval shapes. Tip  half the meat mixture and then divide each half into thirds for a universal size
5. Place steaks relatively spread out on a sheet pan and bake for 10 minutes, or until cooked through, turning over after 5 minutes.
6. In a small saucepan over medium high heat, melt 2 T butter and whisk in 2 T flour.
7. Slowly add beef broth and whisk until well combined.  Reduce heat to low.  Simmer for 10 minutes.
8. In a small saute pan, add 1 T olive oil and lightly saute garlic that has been finely minced and add spinach and salt and pepper to taste.
9. Add the juice of one small lemon to spinach.
10. Remove spinach.  Add 1 T olive oil to the same pan and saute mushrooms until they have sweat and become soft (about five minutes).  Add salt and pepper (to taste).
11. Top each "steak" with mushrooms and a slice of Gouda cheese.
12. Return to oven for 2 minutes.  
13. Enjoy! :) 

CAHD tip:  line your sheet pan with aluminum foil and spray with cooking spray for easy clean up!  It is the only dish that got done tonight.

Pizza Rustica

Ingredients:

• one ready made Pie Crust (with top and bottom crust)
• 3 lb ricotta cheese
• 5 eggs
• 1/2 C each of 3 cheeses, cut into 1" cubes--any combination of mozzarella, American, Swiss, or Muenster
• 1/2 C each of 3 meats, cut into 1" cubes (deli ends work best and you can usually get them for a discounted price...ask your deli clerk)--ham, salami, pepperoni
• 1 T fresh cut parsley
• Salt and pepper to taste

1. Preheat oven to 375 degrees.
2. In a large mixing bowl, combine eggs, cheeses, meats, salt and pepper and parsley.
3. Unroll pie crust and arrange the two layers of pie crust into two different pie pans.
4. Crimp the sides of the pie crust to form the top using your hands or the tip of a fork.
5. Ladle the filling into the pie crust until it is just under the top of the pie crust.
6. Place on center rack and bake for about 50 minutes or until brown and set.

TIP:  you can bake these in advance and then reheat them at 350 for 20 minutes or until warmed through.
TIP: you will have extra filling which you can prepare in a small glass baking dish for those who do not care for crust.

Asian-Style Pulled Pork, "Perfectly Seasoned" Cole Slaw and Homemade Potato Chips

Asian-Style Pulled Pork
Ingredients:

• 3 lb pork tenderloin (it was on a ridiculous sale and this cut worked perfectly)
• 5 C apple juice (you may need more depending on the size of your slow cooker)
• 1 large onion, chopped
• 1 green apple, cored and chopped
• 1/4 C brown sugar
• 2 T canola oil
• 2 garlic cloves
• 1 T garlic powder
• 1 T onion powder
• 1 T soy sauce
• 1 t balsamic vinegar (this tenderizes the meat)
• 1-2 t sesame oil (this can be found in the Asian food section of your supermarket...it has a highly concentrated flavor and aroma--don't spill it in your cupboard because it absorbs very quickly into the wood ;) )
• 1 t ginger
• 1 pinch cayenne pepper
• 1 pinch red pepper flake
• salt and pepper to taste

1. In a large skillet over medium high heat, brown garlic in the canola oil. 
2. Add pepper flake and remove garlic from pan.
3. Liberally salt and pepper pork and place fat side down into the pan.
4. Sear each side and each end.
5. Place seared pork into a slow cooker.
6. Add 1 cup of apple juice to the pan to de-glaze and scrape the bits off the pan using a rubber spatula.
7. Add this to the slow cooker.
8. Mince the garlic and add to the slow cooker with remaining ingredients and stir to well combine, ensuring the pork is completely submerged.
9. Cook on high for at least five hours or until pork easily shreds with a fork.
10. Serve on a sesame roll with two slices of Muenster cheese.

"Perfectly Seasoned" Cole Slaw
I served this at two different dinner parties last week and my guests' palates could not be more different.  They each called it perfectly seasoned, so I decided I will too. Enjoy!

Ingredients:

• 2 C coleslaw mix with broccoli
• 1/2 C mayonnaise
• 1 T red wine vinegar
• 1 t garlic powder
• 1 t onion powder
• 1 t black and red pepper mix
• 1 t sesame seeds
• salt and pepper to taste

1. Combine ingredients in a medium bowl.
2. Chill for at least 30 minutes to allow the flavors to develop.

Homemade Potato Chips 

1. Thinly slice 2 russet potatoes using a mandolin or the slicing side of a cheese grater.  
2. Rinse the potatoes with cold water in a strainer.  Pat dry the potato slices with a paper towel (be sure they are completely dry to avoid splattering).  
3. Fill a sauce pan with canola oil at least 2" deep over medium high heat and heat the oil  to 350 degrees.  Add the potatoes a handful at a time and be sure to not overcrowd your pan, as the temperature will come down and cause the potatoes to steam and stick , rather than fry to a crisp. 
4. Crack fresh sea salt and black pepper to taste.  

Sooo much better than the store bought kind and without the preservatives!

Homemade Ground Beef "Assistant"- Stroganoff Style

 

 

Ingredients:

• 1 lb elbow pasta
• 1.25 lb lean ground beef or ground turkey
• 2 T canola oil or olive oil
• 1 T unsalted butter (note:  2 T are pictured as I typically reserve 1 serving of pasta and keep it plain with the other T butter just in case one of the munchkins is not in the mood for anything other than pasta...and then watch as they eat this recipe anyway)
• 2 T flour
• 1/2 C sour cream
• 1/2 C half and half
• 1 14 1/2 oz can of beef broth (homemade beef stock would be tastier)
• 1/4 t each: salt, pepper, onion powder, garlic powder, nutmeg (dried)
• (optional) 1 4 oz can of diced portabello mushrooms, drained (can be found in any grocery store in the canned vegetable section)

1. Bring 4 quarts water to a rolling boil in a stock pot (most recipes call for five, but I find four is sufficient).
2. Liberally salt the water (this is your only opportunity to flavor the pasta itself).
3. Add pasta and stir occasionally until al dente (about 7-8 minutes depending on the brand). Drain and set aside.
4. In a skillet over medium high heat, add 1 T canola oil, meat and salt/pepper to taste. Cook until thoroughly browned.
5. Remove meat with a slotted spoon and set aside.  Drain fat.
6. Make Roux, following the technique and recipe in below vlog demo (press play to view):

   

7. Add beef stock to roux and bring to a boil and then reduce heat to low. 
8. Whisk in cream and sour cream, stirring continuously to well combine.
9. Add remaining spices.
10. Add meat and pasta to sauce and combine well.
11. Simmer uncovered on low for an additional 5-10 minutes.
12. Mix in portabello mushrooms if desired.
13. Garnish with parsley and serve with a side of spinach lightly sauteed in olive oil with garlic powder and salt/pepper formed in a heart cookie cutter (and make it large--the more on the plate, the more they will feel they need to eat to make a dent) and an apple slice or two (you'll be amazed at how well this works getting your kids to eat).

ENJOY!!

Disclaimer:  I in no way guarantee your kids will eat the spinach, but it works more than it does not work and is certainly worth a try :)  Try making this for your self or your family and let us know how it turns out!

Pierogi

Pierogi Dough:

• 2 1/4 C all purpose flour
• 1 t salt
• 2 large eggs, room temperature plus 2 whisked eggs for egg wash
• 1/2 C sour cream
• 10 T cubed butter, softened

1. In a large mixing bowl, add flour and salt 
2. Beat eggs and add to flour with sour cream and butter.
3. Combine all ingredients and knead the dough for 8 minutes (for best results, use your hands, though a food processor and dough hook can be utilized). 
4. Once the dough becomes unsticky, wrap in plastic wrap and put in the refrigerator for at least 45 minutes.
5. Allow the pierogi dough to return to room temperature. 
6. Generously flour your rolling surface, rolling pin and dough. 
7. Roll out to between 1/8” and 1/4” thickness. 
8. Using a child’s cup or a small storage bowl dipped in flour, cut dough into small circles; re-knead the leftover edges and repeat. 
9. Roll out each circle to flatten, and brush with egg wash. 
10. Put a dollop (about 1 T) of filling (see recipes below) in the center of the rolled out circle and bring the edges together to make a semi circle. 
11. Using a fork, crimp the edges of the pierogi to create a seal.
12. Bring 5 quarts of water to a rolling boil and add a touch of salt. 
13. Place pierogi, six at a time, and boil for 30 seconds to a minute after they begin to float. 

Potato Cheese Filling:

• 3 medium size potatoes cut to 1" cubes
• 1 C ricotta cheese
• 1 T butter
• 2 T milk
• a pinch of nutmeg
• salt and pepper to taste

1. Place cubed potatoes in a medium sauce pot and add water to just cover them.
2. Liberally salt the water and bring to a boil.
3. Cook until fork tender (about 10-12 minutes) and drain. 
4. Add potatoes to a food processor with 1 C ricotta cheese, 1T butter, 2 T milk, salt and pepper to taste and a pinch of nutmeg. Mix until well combined. TIP:  A hand mixer or old fashioned potato masher can be utilized if you do not have a food processor.
   
   You may substitute farmer’s cheese, though I find that the ricotta cheese pairs perfectly with the slight tang the sour cream brings to the pierogi dough. The nutmeg brings a very subtle layer of flavor that is warm and festive.

Kapusta Filling:

• 1 T canola oil
• I package of bacon cut into thin strips (TIP:  freeze the bacon first for easy cutting)
• 1 small chopped vidalia onion
• 1 C fresh sauerkraut, drained and rinsed
• a liberal amount of fresh ground black pepper
• salt to taste

1. In a large sauté pan on a medium high heat, drizzle 1 T canola oil and add cubed bacon.
2. When the bacon becomes translucent, add 1 small chopped Vidalia onion, a pinch of salt and a generous amount of black pepper. 
3. When the bacon becomes crisp and the onions have softened, add 1 C fresh sauerkraut that has been drained and rinsed. 
4. Stir frequently for 2 minutes to combine all ingredients. 
5. Cover and reduce to low and simmer for at least 10 minutes.

You may serve the pierogi as boiled dumplings with drizzled butter, or fry them in a large fry pan with butter (with traditional pierogi, they are fried with butter and onions). Frying them makes for a wonderful crisp crust, and uses less butter than drizzling them.

Serve with kielbasa and some extra kapusta and a sour cream garnish. You may want to pop an antacid one hour prior to eating (yummy sometimes comes at a price for the non- prepared). ENJOY!

Seared NY Strip and Arugula Salad With Mozzarella and Sundried Tomatoes

Prep time: 2 hours

Cook time: 10 minutes

Yield: Dinner for two, with leftovers for lunch tomorrow.

Mozzarella and Sundried Tomatoes:

• 12 small fresh mozzarella balls
• 8 sun dried tomatoes, jarred
• 2 T extra virgin olive oil
• 2 T chopped fresh basil
• 1 T minced garlic
• salt and pepper

1. In a small bowl, combine all ingredients for mozzarella and tomatoes and toss well.  Cover and set in refrigerator for at least two hours.  The flavors develop the longer it sets, so overnight is recommended.

Steak:

• 2 1" thick New York Strip steaks (about 2 lbs), trimmed
• 1 crushed garlic clove
• 1 pinch red pepper flake
• 2 T olive oil or canola oil
• Salt and pepper

1. Trim 2 NY strip steaks and liberally salt and pepper, being sure to massage into the meat.
2. Heat 2 T oil on medium high heat in a cast iron skillet. 
3. Add I crushed garlic clove and cook until golden brown.
4. Add pinch of red pepper flake once garlic browns.
5. Remove garlic clove and place NY strip in pan.
6. Cook for 4 minutes and then flip the meat.
7. Cook for an additional 3 minutes for a perfect medium rare or until desired done-ness.
8. Remove from heat and set aside.

TIP:  make sure the steak has been brought to room temperature before cooking, and let sit for at least ten minutes after cooking to allow the juices to return to the meat.

Arugula Salad:

• 2 C arugula
• 1/4 C extra virgin olive oil
• the juice of 1 small lemon
• 1 heaping T Dijon mustard
• 1 t sea salt
• 1 t fresh cracked black pepper
• 1/2 t garlic powder

1. In a small bowl, add olive oil, lemon juice, mustard, salt, pepper, and garlic powder.  Whisk until well combined.  Add arugula and toss in the dressing.
2. Place arugula salad in center of plate in a rectangular shape.  Slice the NY strip and place atop the salad.  Arrange mozzarella and tomatoes along the side.  ENJOY!

CAHD Wine Recommendation:  This meal paired perfectly with a Columbia Crest Two Vines Merlot-Cabernet.  Bottled in Washington, this under $10/bottle wine features blackberry and raspberry notes brought home by a core of vanilla and a rich, silky finish.