Curry-ing favor with my mother-in-law

My mother-in-law is simply wonderful, a woman of many talents. She is an especially great cook, and one of my favorite dishes is her Chicken Divan. Believe it or not, I had never tried this retro-fabulous casserole before. But what's not to love about tender chicken and broccoli in a creamy, curry-laced sauce? Even better, my lightened-up version uses leftover cooked chicken and pantry staples like condensed soup, so you could have a little dough leftover for a bottle of wine.

Clean Chicken Divan
Serves: 4-6

2 cups chopped cooked chicken breast
2 cups broccoli florets, cooked
1 (10 3/4-ounce) can 98% fat-free cream of chicken soup
8 ounces container reduced fat sour cream
4 ounces shredded 2% sharp cheddar cheese
3/4 cup skim milk
1 teaspoon curry powder
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/8 teaspoon ground red pepper (optional)
1/2 cup whole-wheat breadcrumbs*

1. Combine first 10 ingredients. Spoon into a lightly greased 11- x 7-inch baking dish.
2. Bake at 350° for 30 minutes or until hot and bubbly. Sprinkle breadcrumbs over casserole and bake 10 more minutes. Let casserole stand 5 minutes before serving.

*Note: I tried sprinkling breadcrumbs on top of the casserole, but I didn't think it added much. I probably won't bother next time (but my husband thought it "added texture" -- seriously, has he been watching Top Chef or what?).

Sweeten your staycation with sherbet

Here's a lovely dessert that's perfect on a warm summer night. Sweet pineapple, tangy buttermilk, and refreshing mint make this frozen treat as refined and delicious as a cup of Pinkberry or imported Italian gelato, without breaking the bank.

Pineapple-Buttermilk Sherbet

2 cups buttermilk
2/3 cup sugar
2 Tbsp. fresh mint, finely chopped (optional)
8 oz. can crushed pineapple (do not drain)

Mix the buttermilk and sugar in a bowl, whisking to dissolve the sugar. Add mint and can of pineapple, including the juice.

Pour mixture into a 9 x 13" glass or metal dish and place in the freezer. Every 20 minutes or so, whisk the mixture. (You might do this about 4 times, depending on your freezer's temperature.)

Stir with a fork before serving in small bowls or glasses.

Makes 6 servings
Cost (not including sugar): $5

Prescription for Summer Heat... Primavera Stew

Even as the temperature in LA soars to 90 degrees and more, I must ask, "How many salads can one person eat?" I have a serious tolerance for salad, but I've reached my limit. This primavera stew side dish will satisfy your summer craving for fresh vegetables without the predictability of yet another salad.

2 teaspoons olive oil
2 garlic cloves, minced
1 yellow pepper, chopped
1 green pepper, chopped
1/2 cup carrots, chopped
1 large ripe tomato, diced
6 fresh basil leaves, cut into thin strips
1/2 cup chicken stock
1/2 cup evaporated milk
Freshly ground black pepper to taste

Heat oil in a non-stick skillet. Add garlic, saute. Add peppers and carrots, saute until soft. Add tomato, basil leaves, chicken stock and evaporated milk. Cook just until heated.

Serve in bowls, as you would a stew. Add pepper to taste.

You might ask, "Why would you serve a hot dish on a 90 degree day?" This is Los Angeles, friends. The air conditioning is set at 72 degrees!

'Til next time,
Bobbi

Big League Cookies Will Make You Look Like an All-Star

Did you watch the All-Star Game tonight? You can easily make this entire batch of cookies over the course of one or two innings of baseball. They're just THAT easy.

And before you turn your nose up to my cake mix cookies, try them. They taste like they are packed with brown sugar and butter. And yet...they aren't!

Cake Mix Cookies

1 Box of Duncan Hines Spice Cake Mix
2 Eggs
1/2 Cup Vegetable Oil (Corn, Canola, etc.)
1 Cup of Quick Oats

Preheat oven to 350F. Combine cake mix, eggs, and oil. Mix by hand until all cake mix is moistened. Add oats, mix well.

Drop by rounded spoonful on ungreased cookie sheets.

Bake for eight minutes.

Makes three dozen cookies that will leave Albert Pujols shakin' in his shoes! They're a home run!

Enjoy,
Bobbi

Confirm This! Richness of Experience Effects Judgement in Matters of Pizza...

I was watching Supreme Court nominee Sotomayor as she was grilled by Senate Republicans and I thought, "let's face it, I would hope that I, with the richness of my experiences, would more often than not make a better pizza than anybody who hasn’t lived that life."

Though I am inspired by Bottega Louie's Bianco Pizza this is how we do Bianco Pizza west of the 110 in Downtown LA!

Preheat oven to 450F.

2 Boboli Thin Crusts
2 1/2 Cups Part Skim Mozzarella (Shredded)
1 1/2 Cups Low Fat Ricotta
A block of Reggiano Parmesan
2 Tablespoons and a drizzle of Extra Virgin Olive Oil
3-4 Garlic Cloves, minced
1/2 Jar of Pasta Sauce
6 Cups Baby Arugula
1/4 Cup Chopped Red Onion
1-2 Teaspoons Red Wine Vinegar
Juice of 1/2 Lemon
Freshly Ground Pepper


Mix the following ingredients in a large bowl:
2 Cups Low Fat Ricotta
2 Cups Part Skim Mozzarella (Shredded)
As Much Shredded Reggiano Parmesan as makes you happy
(for me, at least 1/2 Cup)
Drizzle of Olive Oil

Place one Boboli crust on an ungreased cookie sheet or pizza pan. Spread about 2/3 of the cheese mixture the crust. Top with 1/2 of the minced garlic and about 1/4 cup shredded mozzarella. Bake until all cheese is melted, but not brown.

While first pizza is baking, place the second crust on an ungreased sheet/pan. Spread 1/2 jar of pasta sauce on the crust. Drop remaining cheese mixture by the heaping teaspoons on top of the sauce. Sprinkle with remaining garlic and remaining mozzarella. Bake until cheese is melted, but not brown.

While pizzas are baking, wash and dry arugula put in a large bowl with onions. In a separate small bowl, mix 2 tablespoons olive oil, lemon juice, 1-2 teaspoons of red wine vinegar and LOTS of freshly ground black pepper. Pour over Arugula/onion mixture and toss well.

Serve fresh arugula mixture (uncooked) on top of piping hot pizzas.

Try it, I think that you'll trust my "judgement!"

'Til next time,
Bobbi

Strange twists...GM's Hummer goes Chinese. Bobbi's salsa becomes pot roast. In the end, we're all eatin' soup.

June 3
5:00 a.m., Chinese construction company buys Hummer.
7:00 p.m., Bobbi serves chips and salsa.

24 oz. can tomatoes
7 oz. can diced green fire roasted chilies
1 teaspoon oregano
Juice from 1/2 lemon
1/2 cup chopped onion
1 teaspoon garlic powder
salt (to taste)

June 3
5:45 p.m., Schwarzenegger says Chinese Hummers will get 100 mpg.
11:00 p.m., Bobbi fires up the slow cooker.

Large onion chopped
Green Pepper Sliced into Strips
Pot Roast
Remaining Salsa
1/2 Cup Chicken Stock
Add items to the slow cooker in the order listed above. Cook on low for 8 hours.

June 6
NY Times asks, "What would Mao drive? A little red Hummer."
Bobbi has enough RED hot Taco Soup to feed the Red Army

Remaining pot roast cut into cubes
Remaining veggies from roast with juice
1 can corn (low/no sodium)
1 can kidney beans (rinsed)
1 can black beans (rinsed)
1 packet hot taco seasoning
1 packet ranch dressing mix

Cook all ingredients until piping hot. Freeze the leftovers and wash the dishes...fast...GM is unloading Hummer as we speak!

Best,
Bobbi

Layoffs Looming? Save Money by Making Your Own Smoothies.

As layoffs loom in our future, I cannot justify five bucks for a smoothie -- and neither can you! This recipe makes two extravagant servings or four far more civilized portions depending on your appetite.

2 Cups Milk
1 Can Crushed Pineapple in Juice
8 oz. Frozen Blueberries
1/4 Teaspoon Vanilla
4 Tablespoons Reduced Fat Sour Cream

Put all ingredients in the blender and blend until smooth.

Live it up...serve with a straw.

'Til next time,
Bobbi

Swine flu? Cheap pork for you.

I'll admit it. I bought pork chops on sale for $4/pound against everyone's better judgement. I then proceeded to make a pork chili that would convert Charlotte herself into a carnivore. The recipe is from Weightwatchers...but you would NEVER know because it is delicious by anyone's standards.

Ingredients
1 1/2 pounds pork chops
3/4 t salt
1 onion, chopped
5 garlic cloves, minced
4 heaping teaspoons chili powder
2 t cumin
1 t oregano
1 15 1/2 oz can pinto beans (rinsed/drained)
2 cans Ro-tel tomaotes
2 chipotle en adobo, seeded and minced
2 t adobo sauce
1 large zucchini
1 c frozen corn kernels, thawed

Sprinkle pork with 1/2 teaspoon salt. Add a small amount of oil to a skillet, heat, add pork and stir constantly until browned. (May need to be cooked in batches unless you have a huge pan).

Add onion to pork, cook until browned. Add garlic, shili powder, cumin, oregano, and the remaining salt. Cook, stirring constantly until fragrant.

Stir in the beans, tomatoes, chipotle, and adobo sauce. Then add mixture to slow cooker. Stir to blend. Cover and cook on low for 10-12 hours or on high for 5-6 hours.

When cooking is nearly done, add zucchini and corn. Cook on high for another 30 minutes, or until zucchini is tender.

Won't pork make me fat?
One heaping cup of this chili is worth 7 points. Add some mashed potatoes for a round 10 points of heaven!

Pork Burritos
Add some cooked brown rice, cheese, lettuce, and chopped fresh tomatoes wrapped in a tortilla for AMAZING burritos.

Pork Safety
Let's face it, even as the swine flu spread across the planet, the most dangerous thing about a pig continues to be Trichinosis. Be sure that pork is cooked thoroughly and reheated thoroughly when serving leftovers. Don't use your wooden cutting board to cut meat and don't reuse your knife to cut anything until it has been washed and sanitized.

Tea Party Biscuits Supreme

Unlike the founding fathers who dumped three shiploads of tea into the Boston Harbor to protest British taxation, we are not going to discard anything in these hard times. Instead we are going to make biscuits fit for the Queen of England! This recipe is courtesy of my mother who was cooking from the classic Better Homes and Gardens New Cook Book. I've made these biscuits hundreds of times. They are easy to make and delicious to eat.

3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
¾ teaspoon cream of tartar
¾ cup butter
*1 ¼ cups milk or 1 ½ cups buttermilk

Heat oven to 450 F. Sift dry ingredients. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Add milk, stir with a fork just until moistened. Use a large spoon to drop 12 biscuits onto a greased cookie sheet. Bake about 10 minutes, or until golden brown.

*If serving the queen, your mother-in-law, or your boss, you can knead and roll the biscuits on a floured board and cut them with a round cutter or with the rim of a glass dipped in flour. You’ll need to decrease the milk to 1 cup. If using buttermilk decrease to 1 ¼ cups.

Serve them with...
Clotted cream for the Queen. Jam, butter, honey, eggs, sausage, gravy, bacon or ham for the rest of us (including your boss and your mother-in-law).

Leftovers -
Save extra biscuits and make bread pudding.

What it costs –
A pittance!

What it means to your waistline –
12 biscuits = 4 WW Points/each

Comfort food that won't blow your budget

Knowing that my job may be eliminated in two months makes me want to eat every bit of junk food I can find. And since I've been craving red beans and rice but am unlikely to get to New Orleans (or even the Jazz Kitchen) any time soon, I decided to make one of my favorite comfort foods myself, with an eye to my budget and my diet. Hope you enjoy this, too.

Red beans and rice
6 servings, 6 Points each

2/3 lb dried dark red kidney beans
1 tbsp vegetable oil
1 onion, chopped
2 stalks celery, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1/2 lb smoked turkey sausage, sliced
1 Tbsp. thyme
1 tsp. cayenne pepper (or more to taste)
1 tsp. salt
1/4 tsp. black pepper
3 cups fat-free, low-sodium chicken broth, or homemade
2 bay leaves
1 cup uncooked brown rice

Place the beans in a large bowl and add water (about 1 inch above the beans, maybe 2 or 3 quarts). Soak overnight. Drain and rinse.

In a large skillet, heat the vegetable oil over medium-high heat. Saute the onion, celery, bell pepper and garlic until browned. Add the smoked sausage, thyme, cayenne pepper, salt and black pepper. Saute for 5 minutes, then add the red beans, chicken stock and bay leaves. Simmer uncovered for 1.5 hours, stirring occasionally.

When the bean mixture is about done, cook the rice. You should be able to take about 2 cups of broth from the bean mixture -- cook the rice in that instead of water. Yum! Then discard the bay leaves, add a few drops of hot sauce to taste, and enjoy.

What it costs:
$9.00 total, $1.50/serving (or less, if you have rice or other ingredients in your pantry)

Make it cheaper:
*I used 2/3 lb. dried red beans, soaked and rinsed, instead of 2 cans red beans

Make it healthier:
*I used brown rice instead of white
*I used turkey sausage instead of pork sausage

Can't afford to take the private jet to London?

Neither can I. But I can afford flank steak on sale. Ralph's was selling it as "London Broil" which when cut right (on the bias) or cooked long enough can be tender and taste good! Serve this thick soup in your fancy pasta bowls over mashed potatoes for a twist on shepherd's pie.

Shepherd's Pie for the Out-of-work Executive
(5 Large Servings - 5 WW Points each)
1 Tablespoon Extra Virgin Olive Oil
Fraction of a Frozen Steak
1/2 Onion, Chopped
3-4 Garlic Cloves, Minced
2 Cans Beef Broth
1 Can Corn (Undrained)
1 Can Rotel Tomatoes (Undrained)
2 Cups Frozen Hash Brown Potatoes
Pepper to Taste


Thinly slice as much as possible (approximately 1/8 of total) from frozen steaks. Chop slices into 1/2 inch pieces.

Heat oil in a dutch oven. Add onions, garlic and meat slices. Stir occasionally until meat is browned (and onions are not).

Add beef broth, followed by all other ingredients. Cook until potatoes are hot, or longer if you have the time and the willpower.

What it Costs
1 Pot of Soup = 5 American Dollars / 3.41 British Pounds
Servings = 5

Make It Cheaper
Fresh potatoes instead of frozen
Vegetable oil instead of EVOO
Water instead of Beef Broth
Whatever tomatoes are on sale instead of Ro-tel

A quick, easy lunch

In honor of the lovely, summery weather we're having here in Southern California, here's my favorite fast, cheap and easy (and healthy!) lunch:

Three-bean salad

1 can green beans, drained
1 can garbanzo beans, drained and rinsed
1 can dark red kidney beans, drained and rinsed
1 small red bell pepper, seeded and chopped (or green -- whatever you've got on hand)
1/2 small red onion, chopped
cider vinegar (red wine vinegar is also good)
healthy oil (olive oil, canola oil, whatever you've got)
salt and pepper

The vinegar, oil, salt and pepper are to taste; I usually go with a 2-3 Tbsp. of vinegar, 1 Tbsp. of oil and a mess of salt and pepper. This makes enough for me for a week (Mon-Fri), especially if I have a hard-boiled egg with it.

Last week, the beans were on sale at Ralphs for 75 cents/can. The bell pepper was $1.19, and half of the onion was about 60 cents. Not counting the staples, that's about 80 cents/day for lunch. Add an egg, and you're at just over a dollar. Not too shabby!

Meal planning tip

My husband is vehemently opposed to The Los Angeles Times, so no coupons (and alas, no Grocery Game) for me. And even though I have less on my plate than Bobbi does (pun completely intended!), I don't want to spend my entire weekend running from grocery store to grocery store.

So, I've recently subscribed to E-Mealz (http://e-mealz.com/). For $5 a month, you get weekly meal plans and aisle-by-aisle grocery lists. You can choose your plan by the store you frequent (they have Kroger, Ralphs and Wal-Mart, among others) or dietary preference (low carb, low fat or "points," which is Weight Watchers-friendly but not official). You can also choose a plan for 2 people or for a family of 4-6 people.

Thus far, I'm pleased with my purchase ("Points," any store, 2 people). The shopping list is easy to read, and although it's organized by aisle, it's easy to figure out which ingredients to cross out if you want to skip a meal. Still, I'm new to the service, so I'll post a more thorough review in a week or two.

First things first...The Grocery Game

I'm busy. I work full-time, volunteer, entertain, clean my own apartment and teach a class at my church. As a result, I don't have time to drive around town looking for bargains.

Several years ago, a friend introduced me to thegrocerygame.com.
The Grocery Game pairs up each week's grocery store sales with all existing and unexpired coupons. The result is a list of rock-bottom prices...and the beginning of my grocery list. $5 each month buys a subscription for the list to one grocery store chain. You can get more lists and find more bargains, but for my money, I'm driving to Ralph's down the street and calling it quits. The last time I shopped, I bought $210.50 of groceries and saved $68.82. In my book, that was a failure! I usually try for a 1:1 ratio of spending to savings. In other words, I try to spend $125 and save $125. It isn't hard, it isn't rocket science, and it is definitely worth it!

The list is generally current from Saturday night until Tuesday night. You'll need the coupons from the Sunday paper. Don't clip the coupons. Leave the circular intact and mark the date on the front with a Sharpie.

On Saturday, I log on, get the Ralph's list, and begin my menu planning based upon what meats and vegetables are cheap. This is how chef's cook! They buy what is in season and on sale. They call it a "special." I call it smart!

The last time we shopped, I bought a four pound beef roast for $6.78. That pot roast was served for four dinners. Five pounds of potatoes were .97/bag. My husband and I ate delicious pot roast and mashed potatoes for less than $2/meal.

I hope that you'll give it a try. Cheap cooking begins by slashing the prices of what you are buying. You'll still save money if you buy full-priced groceries as opposed to eating out, but we aren't looking for pennies of savings, we are looking for dollars!