(Actual) Chili this time

I can seirously get down on a bowl of classic chili.

Ingredients:

• ½ pound ground pork
• 2 cups of assorted beans (I used red and black, that I froze from Red Beans and Rice and black beans from when I made Deconstructed Chili)
• 2 slices Applewood Smoked Bacon
• “Marinara” Sauce from Calzones (Check)
• 3 cloves garlic
• Ancho Chili Powder
• Smoked Paprika
• Salt and Pepper to taste

1) Chop bacon and garlic. Add to a pan.

2) Once bacon has rendered, add ground pork.

3) In a pot heat tomato sauce.

4) To sauce, add beans and about a cup of water if there’s not enough liquid.

5) To ground pork add paprika and ancho chili powder to taste.

6) Once pork is cooked through add to tomato sauce and beans.

7) Add salt, pepper, and more chili powder to taste.

8) Simmer until some water has cooked off and chili has thickened.

Serve with chopped onions and grated cheddar cheese (optional).

Cost breakdown:
Pork: $2.40
Bacon: $0.46x2= $0.92
Beans: $0.32+$0.25= $0.57
Marinara Sauce: Negligible since the cost was already absorbed into the Calzones
Garlic: $0.06x3= $0.18
Chili Powders: So hard to calculate -_-

Total: $2.40+$0.92+ $0.57+$0.18= $4.07 +small cost of chili powder for multiple servings
Side note 1: The total cost will be slightly more if making the tomato sauce fresh, or if using the optional garnishes. 

Calzones!!!

This is essentially the empanada recipe but with the filling changed out. To see how to make the dough check this post out. 

The only difference is that I didn’t want to make a bunch, just a couple so I only made half the recipe for the dough.

Ingredients:

Dough:

• 1 cup Bisquick mix
• 1/6 cup hot water

Filling:

• 1/3 chicken breast, grilled
• Mozzarella cheese, shredded

“Marinara” Sauce:

• 6 ounces Tomato Sauces
• ½ onion
• ½ bell pepper (any color is fine)
• A couple stalks celery
• Italian Seasoning
• Basil
• Salt and Pepper

Marinara Sauce:
1) In a sauce pan cook down the aromatics (onion, bell pepper, celery) until they start to sweat.

2) Add salt, pepper, and Italian seasoning.

3) Add tomato sauce, and maybe a small amount of water.

4) Simmer for a bit. At the very end add basil.

Assembly:
1) Layer marinara sauce, cheese and chicken like a pizza. Then fold calzones closed and baked at 350 degrees for about 15~20 minutes until crust is golden brown. 

Side note 1: I sprayed the baking pan and the calzones with cooking spray before I put them in.

Cost breakdown:
Bisquick: $0.15x3= $0.45
Chicken: $1.19x 1/8 lb= $0.15
Mozzarella: $2.84/8= $0.36
Tomato Sauce: $0.99/3= $0.33
Onion: $0.20/2= $0.10
Bell Pepper: $0.30/2= $0.15
Celery: $0.89/10= $0.09
Basil: $0.07x3=

Total: $0.45+$0.15+$0.36+$0.33+$0.10+$0.15+$0.09+$0.21= $1.84 for 2
Total per Calzone: $1.84/2= $0.92

Roasted Brussels Sprouts

Why does everyone hate Brussels sprouts? They’re so yummy, especially roasted. This recipe is super simple and definitely the definition of delicious “rustic” cooking.

Ingredients:

• About half a pound of Brussels sprouts, cut in half 
• 1 ½ cup cherry tomatoes, cut in half
• 1 slice thick cut Applewood smoked bacon
• Salt and Pepper

1) Cook bacon in a pan. Once crispy and fat has rendered out remove bacon.

2) Toss brussel sprouts and tomatoes in bacon fat. Salt and pepper.

3) Place on a baking tray and roast at 375~400 degrees for about 20 minutes or until tomatoes have softened and Brussels sprouts have a charred just a bit.

4) Chop reserved bacon and sprinkle on top.

Cost Breakdown:
Brussels Sprouts: $0.83
Tomatoes: $0.89/2= $0.45
Bacon: $0.46

Total: $0.83+$0.45+$0.46= $1.74
This would also make a great side dish to a side of protein!

Has anyone else noticed I make a lot of soup?

I absolutely love chowder. Especially clam chowder. I shouldn’t be buying large amounts of seafood so I decided to opt for a nice hearty corn chowder instead.

Ingredients:

• 1 ear of corn (I used white, but you can also use yellow or canned)
• ½ leek, cut into half-moons
• 1 potato, chopped
• 2 thick cut slices of Applewood smoked bacon. (More if desired).
• 2 Tablespoons butter
• 2 Cups Milk
• Salt, Pepper, and Oregano to taste

1) If not using canned corn, harvest kernels from ear of corn.
Side note 1: An easy way to cut kernels from the cob is to stick the cob into the middle of a Bundt pan. The kernels will fall into the cake pan and the cob in place.

2)Chop the bacon, place in a pan and cook until the fat has rendered out and the bacon is nice and crispy.

3) Add butter to the pan.

4)When butter has melted, add corn kernels and leeks. Salt and pepper.

5) In a pot add milk and potatoes. Wait to boil then turn down heat, very low.

6) Add corn, leeks, and bacon to pot.

7) Add oregano to taste. More salt and pepper as needed.

8) Allow to simmer until chowder thickens a bit and potatoes are soft.

Serve and enjoy!

Cost breakdown:
Corn: $0.39
Leek:  $0.64/2=$0.32
Potato: $0.06
Bacon: $0.46x2= $0.92
Butter: $0.09x2= $0.18
Milk: $0.30x2= $0.60

Total: $0.39+$0.32+$0.06+$0.92+$0.18+$0.60= $2.47 for multiple hearty servings

Sometimes I really miss home Part 2 of 2

Another “I miss San Diego” Recipe

Ingredients:

• 8 Extra Small Avocadoes, or as many medium or large ones as you want
• ¼ Medium Onion, diced
• Juice of 1 Lime
• The acidity in lime/lemons prevent avocados, bananas, and apples from oxidizing and turning brown too quickly
• ½ Jalapeno, seeded and de-veined based on preference 
• Salt

1) Cut avocados in half, remove seeds.
Side note 1: An easy way to pick a ripe avocado is to push a little bit into the fruit. It should give a little bit to the touch but not too soft. If the market doesn’t have any ripe avocados either wait for ripe ones or take the unripe avocados and stick them in a brown grocery bag for a few days.

Side note 2: An easy way to harvest avocado meat is to use a spoon and scoop out flesh.

2) Combine all ingredients. I used a potato masher to easily pulverize the avocados.

Cost Breakdown:
Avocadoes: $0.10x8= $0.80
Onion: $0.20/4= $0.05
Lime: $0.10
Jalapeno: $0.08/2= $0.04

Total: $0.80+$0.05+$0.10+ $0.04 =$0.99

Sometimes I really miss home Part 1 of 2

I’m originally from San Diego and therefore a huuuuuuuge fan of Mexican food. I gotta be real with everyone, the Mexican food in Northern California just isn't the same. To fix my cravings I decided to make some salsa. You can’t do much better than some fresh salsa/pico de gallo (unless it's the pico de gallo that you're Mexican friend's grandma made, because that is bar none the best).

Ingredients:

• 1 cup cherry tomatoes, diced.
• ¼ medium onion, diced.
• 3 cubes frozen cilantro (or fresh)
• 2 cloves garlic
• Juice of 1 lime
• ½ Jalapeno, seeded and deveined based on preference
• Salt, to taste

1) Combine all ingredients. Serve with chips, or tacos, or on top of really anything that needs a bright acidic punch.

Delicious!

Cost breakdown:
Tomatoes: $0.89/2= $0.45
Lime: $0.10
Garlic: $0.06x2 cloves= $0.12
Onion: $0.20/4= $0.05
Jalapeno: $0.08/2= $0.04
Cilantro: $0.015x3 cubes= $0.05

Total: $0.45+$0.10+$0.12+$0.05+ $0.04+ $0.05= $0.81

I guess I've done a bit of shopping Part 4 of 4

I’m not really the biggest fan of groceries at discount stores like Target and Wal-Mart in part because they only provide the most commercial of products. One of the reasons why I like Berkeley Bowl is that they have a lot of fresh produce and farmer’s markets are even better for that reason. But I won’t ever try and deny that places like Target have great prices on what they do have.

What I usually don’t buy at Berkeley Bowl because it gets overpriced are items that are manufactured/pre-packaged. This tends to include dried goods and whatnot so is pretty much all I really bought from Target.

• 1 box, 1lb Penne Pasta $1.29
• 1 box, 1lb Shell Pasta $1.29
• 1 bag, six hoagie rolls $2.69 ($0.45 each)
• 2 cans Starkist White Albacore Chunk Tuna $2.18 ($1.09 each)
• 1 bag granulated sugar $2.34
• I ran out so I needed to buy more. Like oil, salt and pepper unless I use a huge amount I won’t factor the cost into my breakdowns.
• 2lbs ground beef (it was either 80/20 or 85/15) for $5.59 ($2.79/lb)
• I don’t need nor was I was planning on buying meat/ground beef but I couldn’t resist. The ground beef was actually priced at $7.59 or $3.80/lb (so not much different than at Berkeley Bowl) but it had a sticker for $2 off on it. I’m assuming it was either sell the ground beef or throw it out (the best by date on the package was a few days later than when I bought it). When I got home I portioned the meet out into ¼ pounds and threw them in the freezer ½ lb per Ziploc.

Total: $15.83

In four shopping trips I spent:
$23.77+$6.85+$24.66+$15.83= $71.11

Woah, I didn’t realize I spent this much in about two weeks. This is why it such a better idea to think ahead about grocery shopping and what not. I essentially went in without a plan to the farmer’s market, second Berkeley Bowl trip, and to Target (other than wanting pasta). I have a pretty well stocked kitchen now (especially a lot of protein) so hopefully I won’t have to go grocery shopping again soon, except for maybe some more produce which is fairly inexpensive.

I guess I've done a bit of shopping recently Part 3 of 4

Berkeley Bowl… Again.
(Dropping the $ again for convenience’s sake)

Protein:

• 1lb (the fish dude was really good at weighing, lol) of fresh calamari for 2.19
• A little over half a pound chuck steak, 6.29/pound for 3.29
• ½ gallon 1% Milk 2.49
• ½ lb part skim milk mozzarella 4.99/pound for 2.47

Condiments/Oil:

• 500 milliliters, Olive Oil 5.89 
• I was putting off buying olive oil because it tends to be expensive but I finally broke down and bought some. I do think that most households have olive oil on hand though so unless I use an outrageous amount at once (like if I was making pesto) I won’t be including it in my calculations.
• White Distilled Vinegar 2.19
• Fish Sauce 2.19 
• Fish sauce is a common cooking ingredient in Southeast Asia. It’s a very pungent, acquired taste of a condiment. It’s usually used in small amounts and doesn’t actually taste much like fermented fish. If you can’t find any at a grocery store near you or you can’t stand the smell or taste, don’t worry about it.

Produce:

• ½ a (organic) pre-cut cantaloupe, 0.84lbs at 0.69/pound for 0.58
• ¼ of a seedless pre-cut watermelon 4.57lbs at 0.29/pound for 1.33
• 2 tomatoes 0.46lbs at 0.99/pound for 0.46 (0.23 each)
• 1 bunch radishes 0.49
• 1 bunch field basil 1.09

Total: $24.66

I guess I've done a bit of shopping recently Part 2 of 4

Farmer's Market Edition!

The Berkeley Farmers Market is near Berkeley High School and is held every Saturday. My friend agreed to help out a vendor and I went with him and decided to do a bit of shopping. At least in my experience farmer’s markets tend to be a little on the expensive side albeit the goods are fresher and taste better. One of the things I’ve learned is to stay absolutely away from things that took more labor like the honey, oil,  and ice cream that are all organic and the artisanal cheeses and fresh baked bread.  And don’t even get me started on the prices for the meat and seafood items. I’d go broke immediately.

Always, always, always buy in season. Which you know, isn’t that hard at a farmer’s market. Also, go for things that you wouldn’t be able to get at the local grocery store anyway. Some of the items I bought because I knew I couldn’t get them at a normal grocery market. Some I got because I really like them.

• One bunch of cilantro $1 (I just happen to really like cilantro)
• 1 WHITE eggplant $0.75 (I don’t remember how much it was per pound, but who knew eggplants came in colors other than purple??)
• 1 bunch of red-green onions $1.50 (another one of those I didn’t know they could come in different colors. The name isn’t very good thought. Basically green onions with red roots, instead of white). 
• 1 leek, $2/pound and probably about ¾ of a pound, $1.50. (Another kind of produce I just really enjoy)
• ¾ lb red-green zebra tomatoes for $2/lb, $1.75 (They were just so pretty.)
• 4 Serrano peppers, 0.35 (I was out of jalapenos, plus the jalapenos I got weren’t very spicy… BTW, 0.09 each)
• 1 FREE CARROT (A carrot fell out of one of the bunches so the vendor asked me if I wanted it, who am I to say no to free food?)

Farmer’s Market Total: $1+$0.75+$1.50+$1.50+$1.75+$0.35= $6.85

On another note; the things that I wanted but didn’t get from the Farmer’s Market:

• A block of yummy and delicious sheep’s cheese. But the tiny thing was $8.
• I really wanted some quark which is a cow’s milk product. But it was $12/pound and being sold by the half pound. 
• There was a vendor selling percentages of entire heads of cattle. I didn’t really want this one, I was just very intrigued. 
• Organic ice cream. So deliciously creamy. I didn’t even go to the vendor because I knew the price would make me cry. 
• Pickled cactus. I don’t remember how much it was but I remember thinking it was pricey. 
• From the same vendor; pico de gallo and a delicious soup. 

I guess I've done a bit of shopping recently Part 1 of 4

(I’m dropping the $ sign to save myself some time :P)

From Berkeley Bowl:

Starch/Carbs/Etc.

• Biscuit/Pancake Mix 4.29
• 0.62lbs long white rice 0.99/pound for 0.61
• 1 pack (organic) small corn tortillas 1.99

Protein:

• 1 dozen large eggs, 2.79 (0.24 each)
• 0.535lbs ground pork 4.49/pound for 2.40
• 5 slices (about a third of a pound) thick slice applewood smoked bacon, 6.49/pound for 2.30 (0.46/slice)

Produce:

• 4 limes, 0.10 each for 0.40
• 1 pint (?) red grape cherry tomatoes 0.89
• 1 bag of 10 extra-small has avocados, 0.99 (0.10 each)
• 1 leek, 0.65lbs @ 0.99/pound for 0.64
• 2 yellow onions, 1.35lbs @ 0.49/pound for 0.66 (0.33 each)
• 0.44lbs Brussels sprouts 1.89/pound for 0.83
• 1.18lbs small spaghetti squash for 0.19/pound for 0.22
• 0.90 small butternut squash for 0.29/pound for 0.26
• 1 can tomato sauce 0.99

Herbs and Spices

• 0.04lbs oregano for 10.00/pound for 0.40
• 0.09lbs onion powder 7.00/pound for 0.63
• 0.05lbs ancho chili powder 7.50/pound for 0.38
• 0.10lbs paprika 6.00/pound for 0.60
• 0.12lbs garlic powder 8.00/pound for 0.96
• 0.06lbs cumin 9.00/pound for 0.54

Total (trust me on this one): $23.77

Coming Up!

I've been working a lot and while I've had time to cook not a lot of time to write. So here's a little sneak peak at what will be coming up in the next few days:

Salsa

Clam Chowder (with a tiny twist!)

Guacamole

Chicken Calzone

Roasted Brussels Sprouts 

Chili

I might, like I have before, post a bunch of new recipes at once or slowly trickle them out over the next few days. We'll see :)

Braised Pork

 Braised is such a fancy sounding word for being such a simple cooking technique, lol.

Ingredients:

• 2/3 lb Pork Shoulder
• ½ bell pepper
• ½ onion
• 6 oz Tomato Sauce
• ½ Jalapeno, seeded
• ½ cup polenta=
• ½ cup milk
• ¼ cup cheese
• Italian seasoning

Side note I: I know there’s green beans in this picture… I was going to initially going to cook them, but then 

I changed my mind as I was cooking. So just ignore that.

Braised Pork

1: Liberally cover pork in salt and pepper.

2: In a pan (I used a grill pan) sear off all sides of the pork

3: Slice bell pepper and onion. Add to a pot with a little bit of oil and sweat the vegetables.

4: Once the vegetables are sweated out, add tomato sauce and an equivalent amount of water. Also toss in Italian seasoning and some salt and pepper.

5: Once pork is seared off, place in pot. Turn to low heat and simmer for 30~40 minutes or until pork is cooked through.

Polenta:

1: Chop up jalapeno

2: Boil milk with ½ cup of water.

3: Throw polenta into milk and water.

4: Add jalapeno, salt and pepper to polenta.

5: Mix in cheese

Cost breakdown:

• Pork: $3/lb x 2/3 lb= $2
• Bell pepper: $0.30/2= $0.15
• Onion: $0.20/2= $0.10
• Tomato Sauce: $0.89x 2/3 can= $0.60
• Jalapeno: $0.08/2= $0.04
• Polenta: $1.69/lb x ½= $0.84
• $0.84/2= $0.42
• Milk: $0.30/cup x ½= $0.15
• Cheese: $3 x 1/3= $1

Total: $2+ $0.15+ $0.10+ $0.60+ $0.04+ $0.42+ $0.15+ $1.00= $4.46 for two servings
Total per serving: $4.46/2=$2.23 per serving

Bread Pudding

For as much as I hate baking, I've done it a few times already...

Anyway, is bread pudding technically Southern?

Ingredients:

2 (stale) Croissants
1 ½ cups milk
2 tablespoons cinnamon
1 teaspoon nutmeg
2 eggs
Dried blueberries
½ cup sugar

1: Chop croissants into 1 inch cubes

2: Mix together milk cinnamon, nutmeg, sugar, and eggs.

3: Toss croissants with blueberries

4: Fill cupcake/muffin tins with croissants/blueberries

5: Fill each tin with milk concoction. The bread should basically be drowning.

6: Bake at 350 degrees for about an hour or until toothpick cleanly slides into and out of a muffin.

Cost breakdown:
I work at a coffee shop/café and we have a bunch of these things lying around. At the end of the day we throw out old pastries so I didn’t want them to go to waste.

In addition I took some cinnamon, nutmeg, and blueberries (we have some for the oatmeal we sell). The only things I really provided myself were the milk and eggs.

So basically these bread pudding muffins were free, kinda. 

Shrimp and Cheesy Grits!!

Seriously. This is just gonna turn into a Southern Style cookblog. I swear I must've been Southern in a past life.
Anywho... Onto the classic Southern dish.
Shrimp and Grits!!!!!!!!

Ingredients:

• ¼ lb shrimp (around 6~10 shrimp depending on how big your shrimp are), peeled and deveined
• ¼ cup polenta
• ½ bell pepper
• ¼ Onion
• 1/3 cob corn
• ½ cup milk
• ¼ cup cheddar cheese, shredded

1: Cut corn off the cob. Chop bell pepper and onion.

2: In a skillet heat a small amount of oil, add corn, bell pepper, and onion. Salt and pepper.

3: Boil milk in a pot, add polenta.

4: Add corn, bell pepper, and onion to polenta.

5: Coat shrimp with salt and pepper, cook shrimp.

6: To polenta add shredded cheese. Add salt and pepper to taste.

7: Plate and enjoy!

Cost breakdown:

• Shrimp: $5.49/4= $1.37
• Polenta: $1.69/8= $0.21
• Bell pepper: $0.30/2= $0.15
• Onion: $0.20/4= $0.05
• Corn: $0.39/3= $0.13
• Milk: $0.30/cup x ½ cup= $0.15
• Cheddar Cheese: $3.02/3= $1.00

Total: $1.37+$0.21+$0.15+$0.05+$0.13+$0.15+$1.00=b
Side note I: I did have some left over polenta though…

Can this get any more All-American?

Citrus Stuffed Chicken with Mashed Potatoes and Green Beans

Ingredients:

For Chicken:

• 1 Chicken Thigh (skin on, bone in)
• ½ lime Side note 1: Any citrus would work
• 2-3 tablespoons butter
• 1 tablespoon Italian seasoning

Sides:
Mashed Potatoes:

• 1 Potato
• 1 tablespoon butter
• 1/3 cup milk

Green beans:

• ¼ lb green beans
• 1 clove of garlic

Stuffed Chicken
1: Slice lime.

2: Take chicken thigh and pull skin away from meat, but leave attached. Cut into the middle of the meat.

3: Stuff the two pockets of chicken with lime, butter, and Italian seasoning

4: Bake at 375 degrees for about 30 minutes

5: Crank heat up to 400 degrees and bake uncovered for an additional 10~15 minutes

Side note II: You could do this with any chicken; pieces or whole. If whole stuff under skin with citrus, butter, and Italian seasoning. Also fill chicken cavity with Italian seasoning and citrus as well. Adjust baking time accordingly

Mashed Potatoe:
1: Peel and slice potatoes.

2: Boil for about 10 minutes or until fork slides easily into potato chunks

3: Mash potatoes, add milk and butter.

Green beans:
1: Chop garlic

2: Stir fry garlic and green beans in oil. Add salt and pepper.

Plated:

Cost Breakdown:
Citrus stuffed baked chicken:
Chicken: $1.19/lb x ¼ lb= $0.30
Lime: $0.10/2= $0.05
Butter: $0.09/tablespoon x2= $0.18
Italian Seasoning: Negligible/Too much work to calculate

Chicken Total: $0.30+$0.05+$0.18= $0.53

Mashed Potatoes:
Potato: $0.06
Butter: $0.09
Milk: $0.30/cup x 1/3= $0.10

Potatoes Total: $0.06+$0.09+$0.10= $0.25

Green beans:
Green beans: $1.03/2= $0.51
Garlic: $0.03/clove

Green beans total: $0.51+$0.03= $0.54

Meal Total: $0.53+ $0.25+ $0.54= $1.32