Dollars to Donuts posts Tagged ‘freezable’

Pantry Veggie Burgers

Posted by Dawn Welch

pantryveggieburgersI make these Oklahoma-style, with pinto beans and bulgur wheat, and top them off with barbeque sauce. Double or triple batches are easy to shape and freeze for a quick meal or afternoon snack.

Ingredients
1 can (14 ounces) pinto beans, drained and rinsed, or 1 1⁄2 cups cooked pinto beans
1⁄2 cup bulgur wheat
1 teaspoon salt
1 tablespoon + 2 teaspoons canola oil
8 ounces cremini mushrooms, stemmed and thinly sliced
1⁄2 yellow onion, finely chopped
1 large garlic clove, minced
1⁄2 cup walnut pieces
1⁄2 teaspoon freshly ground black pepper
1⁄8 teaspoon smoked paprika (optional)
5 tablespoons mayonnaise
2 teaspoons canola oil
6 hamburger buns, toasted
Lettuce leaves
1 large or 2 small ripe tomatoes, cored and thinly sliced
6 tablespoons barbecue sauce or ketchup

Dry the beans. Spread the drained pinto beans on a paper towel–lined plate and set aside.

Cook the bulgur. Bring 1 cup of water to a boil in a small saucepan over high heat. Stir in the bulgur and 1⁄4 teaspoon of the salt, cover, and turn off the heat. Set aside until the bulgur is tender, about 20 minutes. (If some water remains in the bottom of the saucepan, drain the bulgur in a fine-mesh sieve, then set aside to cool to room temperature.)

Cook the veggies. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the mushrooms, onion, and 1⁄4 teaspoon of the salt, and cook, stirring often, until the vegetables begin to brown, about 9 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Transfer the mixture to a plate and let it cool to room temperature.

Make the burger mixture. Pulse the walnuts in a food processor until chopped, about five 1-second pulses. Add the beans, bulgur, the mushroom-onion mixture, the remaining 1⁄2 teaspoon of salt, the pepper, and the paprika (if using) to the food processor. Pulse about 15 times, or until the mixture holds together when squeezed, but isn’t pureed, scraping down the sides of the bowl as necessary. Add 2 tablespoons of the mayonnaise and pulse a couple of times to combine.

Shape the burgers. Line a large baking sheet with parchment paper (parchment makes it easier to remove the burgers from the baking sheet). Shape the mixture into 6 equal patties and place them on the prepared baking sheet. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 12 hours (the burgers can also be frozen for up to 6 months).

Brown the burgers and serve. Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Place 3 burgers in the pan and cook until browned on both sides, 5 to 6 minutes total, using a thin, wide, metal spatula to carefully flip the burgers. Transfer to a large plate and tent with foil. Repeat with the remaining oil to cook the last 3 burgers. Place a burger on each bun bottom and top with lettuce and tomato slices. Spread some mayonnaise and barbecue sauce or ketchup on the bun top, cover the burger, and serve.

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Jerk-Style Chicken Thighs and Charred Pineapple Salsa

Posted by Dawn Welch

jerkstylechickenPrep time: 40 min
Cook time: 40 min

When I was 18, I took my grandma to Jamaica. Grandma had never been anywhere outside of Oklahoma (let alone on an airplane), but she embraced her new surroundings. We snorkeled, danced at reggae clubs, and ate jerk chicken.

About a decade later, I was in Jamaica when I got a telegram informing me that my grandmother had passed away. When I got home, I found out that she left me 25 acres of land — which ended up being the main reason I ultimately returned to Oklahoma, moved to Stroud, and found my calling at the Rock Cafe. Needless to say, spicy jerk chicken has tagged a special place in my heart.

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Chicken
8 bone-in, skin-on chicken thighs, trimmed of extra skin and fat

Marinade
3 scallions, coarsely chopped
1/2 small red onion, cut into large chunks (save the other half for the salsa)
Juice of 1/2 lime (save the other half for the salsa)
2 tablespoons olive oil + extra for greasing the baking sheet
1 1/2 teaspoons red pepper flakes
1 medium garlic clove, coarsely chopped
1 teaspoon grated fresh ginger
1 teaspoon dried thyme
1 teaspoon ground allspice
1 tablespoon sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper

Read the rest of this entry »

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Lasagna Recipe from The Today Show!

Posted by Dawn Welch

threecheesewhitelasagnaPrep time: 20 min
Cook time: 40 min

Extra creamy and decadent, this casserole is like macaroni and cheese dressed up for company. Many kids and even adults aren’t fans of ricotta cheese, which is how I came up with this Cheddar and Monterey Jack–loaded alternative to the traditional lasagna. Sautéed onions and a mix of beef and pork give the dish some backbone, while a little Parmesan sprinkled over the top offers up an irresistible golden-brown crust. You could make this even more like macaroni and cheese if you wanted by using elbow macaroni or even ziti in place of the lasagna noodles.

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Ingredients
2 tablespoons olive oil
1 large yellow onion, finely chopped
2 garlic cloves, finely minced or pressed through a garlic press
1⁄2 pound lean ground beef
1⁄2 pound ground pork
3⁄4 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
1⁄2 cup low-fat or whole milk
3 cups homemade Parmesan sauce or store bought Alfredo sauce
9 no-boil egg lasagna noodles
11⁄2 cups (6 ounces) grated Cheddar cheese
11⁄2 cups (6 ounces) grated Monterey Jack cheese
1 large egg, lightly beaten
1⁄2 cup (2 ounces) grated Parmesan cheese

Make the sauce. Heat the oven to 375°F. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until soft and translucent, 3 to 4 minutes. Stir in the garlic, salt, and pepper and cook until the garlic is fragrant, about 1 minute longer. Add the beef and pork and cook 2 to 4 minutes until the meat is browned. Pour off the extra fat from the pan.

Assemble and bake the lasagna. Stir together the milk and Parmesan sauce and evenly spread 1⁄2 cup over the bottom of a 13″ x 9″ pan. Lay 3 lasagna noodles in the pan lengthwise. Stir together the Cheddar and Monterey Jack cheeses in a medium bowl with the egg. Pour 3⁄4 cup of the sauce over the noodles and top with 2 cups of the cheese-and-egg mixture. Pour 3⁄4 cup of the sauce evenly over the cheese, and follow with 3 more noodles, the meat mixture, 3⁄4 cup of the sauce, 3 more noodles, the remaining 1 cup of the cheese mixture, and the remaining 3⁄4 cup of sauce. Sprinkle evenly with the Parmesan.

Bake and serve the lasagna. Cover the pan with foil and bake until the cheese is bubbly and brown, about 30 minutes. Cool 5 to 10 minutes before slicing.

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Creamy Parmesan Sauce and The Spin Off: Three Cheese White Lasagna

Posted by Dawn Welch

creamyparmesansauceAfter tasting one too many underwhelming and pricey Alfredo dishes in restaurants, I decided to create my own recipe for a perfectly creamy Parmesan sauce, one bursting with garlic and cheese. Of course, it’s yummiest made with heavy cream or half-and-half, but most of the time I’ll go for what’s in the fridge, whole or 2% milk, for a lighter sauce that’s just as tasty. It’s fantastic simply tossed with pasta and some pan-seared shrimp and steamed broccoli.

Ingredients
11⁄2 sticks (3⁄4 cup) unsalted butter
6 garlic cloves, finely minced or pressed through a garlic press
1⁄2 teaspoon white pepper
1 quart (4 cups) cream, half-and-half, whole milk, or low-fat milk
1 cup (4 ounces) grated Parmesan-Romano cheese blend or 1⁄2 cup each of Parmesan and Romano
2 cups (8 ounces) grated whole-milk or part-skim mozzarella cheese
1 teaspoon salt

Make the sauce. Melt the butter in a large saucepan over medium-low heat. Add the garlic, pepper, and cream or milk, increase the heat to medium-high, and bring it to a simmer (watch the pot—it can boil over in a split second) while stirring often. Stir in the Parmesan-Romano mixture, reduce the heat to medium-low, and let the sauce simmer, stirring often, until the garlic has mellowed, about 12 minutes. Stir in the mozzarella and continue to cook until the cheese is melted. Turn off the heat and whisk the sauce until it is smooth (a blender or immersion blender works great). Stir in the salt.

Divide and store. Cool the sauce to room temperature and then divide it between 2 quart-size resealable freezer bags. Refrigerate it for up to 3 days or freeze it for up to 3 months. (After defrosting it overnight in the refrigerator, rewarm the sauce gently over medium-low heat, being careful not to let the sauce boil—boiling it will cause it to separate. If it separates, use a whisk, blender, or immersion blender to smooth it out.)

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Chicken and Dumplings

Posted by Dawn Welch

chickenanddumplingsFrom Lori of Finding Radiance, who is on a journey to lose 115 pounds.  She’s doing it the right way: eating healthy, exercising, and loving life.  Lori picked up a copy of Dollars to Donuts and was excited to see so many healthy recipes for “good real food.”  She made my recipe for chicken and dumplings and gushed, “Dinner was on the table in 30 minutes and oh so yummy!”   Lori, thanks for making me part of your path to healthy eating.

chickenanddumplings_mini
Chicken
2 tablespoons unsalted butter
1⁄2 pound baby carrots
1 yellow onion, finely chopped
3 celery stalks, ends trimmed and thinly sliced
2 garlic cloves, thinly sliced
1⁄2 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
3 cups chicken broth, homemade or store-bought
1 bay leaf
About 2 cups bite-size pieces roasted chicken

Dumplings
2 cups all-purpose flour
1–2 teaspoons baking powder
1⁄2 teaspoon salt
1 large egg
1⁄2 cup whole or low-fat milk
1⁄4 cup low-sodium chicken broth

Simmer the vegetables. Melt the butter in a large pot or Dutch oven over medium-high heat. Add the carrots, onion, celery, garlic, salt, and pepper, and cook until soft and just starting to brown, 5 to 8 minutes, stirring often. Pour in the chicken broth, add the bay leaf, bring to a boil, and then reduce the heat to medium-low and simmer until
the carrots are nearly tender, about 10 minutes.

Make the dumplings. While the vegetables cook, make the dumplings. Whisk the flour, baking powder (1 teaspoon
if you like firm dumplings, 2 teaspoons if you like them fluffy), and salt together in a medium bowl. Whisk
the egg, milk, and chicken broth together in a small bowl or liquid measuring cup. Slowly pour the liquid into the
flour mixture, stirring with a large spoon to combine, until no dry spots remain and the dough forms a ball.

Cook the chicken and dumplings. Stir the chicken into the vegetables. Spoon about twelve 2″ mounds of the dumpling mixture on top of the chicken and bring back to a boil. Cover, reduce the heat to medium-low, and cook until the dumplings are firm, 10 to 12 minutes. Remove the bay leaf. Ladle into bowls and serve immediately.

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Meatball Evolution

Posted by Dawn Welch

meatballevolutionPrep time: 18 min
Cook time: 40 min

One day, as I was mixing up a batch of meatballs, I realized I basically had the makings of a meatloaf or kebabs right in front of me. Why not double (or even triple) the batch and have a head start on a couple more meals at the ready? I did just that, and have been using this shortcut ever since. You can use the entire recipe for meatballs and freeze half for another meal down the line. Also, if you prefer not to fry the meatballs, bake them at 400°F for 20 to 25 minutes. Half of this recipe will make 24 meatballs, serving 6; save the rest for one of the relay recipes.

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Ingredients
1 cup dried bread crumbs
1 cup whole or low-fat milk
2 large eggs
11⁄2 cups (about 6 ounces) finely grated Parmesan cheese
1 large yellow onion, finely chopped
1⁄4 cup finely chopped flat-leaf parsley
4 garlic cloves, finely minced or pressed through a garlic press
2 teaspoons salt
1 teaspoon finely ground black pepper
31⁄2 pounds ground beef (preferably 90% lean)
1 tablespoon olive oil

Make the meat mixture. Place the bread crumbs and milk in a small bowl, stir together, and set aside. Whisk the eggs and 1 cup of the Parmesan together in a large bowl. Stir in the onion, parsley, garlic, salt, and pepper and then add the beef and the breadcrumb mixture. Stir with a wooden spoon or your hands until the mixture is well combined. Use your hands to roll golf ball–size pieces into smooth balls.

Cook the meatballs. Heat the oil in a large, nonstick skillet over medium-high heat. Add enough meatballs to fill the pan without overcrowding and cook, covered, until browned on all sides, 10 to 12 minutes total. Transfer the meatballs to a paper towel–lined plate, sprinkle with some of the remaining Parmesan, and set aside. Repeat with the remaining meatballs. Stir the meatballs into sauce or serve as is, sprinkled with the remaining Parmesan.

D2D
ground beef has a lot of flavor and stays nice and moist once cooked. to save a few cents per pound, grind your own the next time chuck roast is on sale. leave most of the fat on, and either ask the butcher to grind it or grind it yourself if you have a meat grinder or an attachment for your stand mixer.

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Dipped French Toast

Posted by Dawn Welch

dippedfrenchtoastLike our neighbors in Texas, I think bigger is better, which is why I use thick slices of Texas toast for my French toast. Instead of dunking the thick slices in plain old eggs and milk, though, I use griddlecake batter as the coating. It yields a heartier version of this classic, with a rich, eggy crust that nicely holds up against powdered sugar and maple syrup. If you like your French toast made with buttery bread such as brioche or eggy challah, slice it just between 1⁄2″ and 3⁄4″ thick for the best consistency.

036884-frenchtoast2-625x465

Ingredients
3 cups all-purpose flour
1 tablespoon + 1 teaspoon baking powder
1⁄3 cup sugar
11⁄2 teaspoons salt
3 large eggs
3 1/2 cups low-fat or whole milk
3⁄4 cup (11⁄2 sticks) unsalted butter, melted, plus 1 tablespoon butter for skillet
1 teaspoon vanilla extract
12 slices Texas toast or other thickly sliced white bread
Confectioners’ sugar, unsalted butter, and maple syrup, for serving

Make the batter. Heat the oven to 250°F and place a baking sheet on the middle shelf. Whisk together the flour, baking powder, sugar, and salt in a large bowl. Whisk the eggs in a small bowl and then pour in the milk and 10 tablespoons of the butter, whisking to combine. Stir the milk mixture into the dry ingredients, mixing until just a few lumps remain.

Prepare the bread and batter. Heat the oven to 250°F and place a baking sheet on the middle shelf. Add the milk and vanilla to the griddlecake batter and then pour it into a 13″ x 9″ baking dish.

Cook the french toast. Melt the butter in a large skillet over medium-high heat. Place a few slices of bread in the batter just long enough for the bread to be semisoaked on one side but not falling apart, 15 to 20 seconds. Gently turn the slices over and soak the other side for 5 to 10 seconds, then transfer to the hot pan. Cook until golden brown, 2 to 3 minutes, then flip and brown the other side. Transfer the French toast to the oven to keep warm while you cook the remaining pieces. Slice each piece in half on a diagonal and place 4 slices on a plate. Sprinkle with some confectioners’ sugar and serve with butter and maple syrup.

D2D
If you see whole loaves of bread on sale, buy one! Slice the loaf when you get home and freeze for french toast (or whatever) whenever the craving calls.

Cook Smart
Maple syrup is delicious but can be quite pricey, so if I have some fresh fruit around, I make my own quick fruit syrup to serve instead. Place equal parts sugar (use brown for a more molasses-y flavor) and water in a small saucepan and bring to a simmer. toss in a handful of fresh fruit (whatever you have on hand or in the freezer is fine), reduce the heat a bit, and cook until the fruit softens and “melts” into the liquid. add a pinch of salt and a little vanilla extract if you like, and there you have it!

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Saucy Tilapia Pockets

Posted by Dawn Welch

saucytilapiapocketsEveryone should be eating tilapia. It’s almost impossible to overcook, it’s mild, lean, has a nice texture between flakey and steaky, and is great for oven-baking, pan-frying, and steaming. Plus, domestic tilapia is farmed using environmentally sound practices. Did I mention it’s inexpensive, too? Why wouldn’t you try this wonderful white fish?

Ingredients
3 cups homemade garden vegetable sauce or jarred salsa
11⁄2 pounds tilapia (defrosted if frozen), halved lengthwise to yield 6 fillets
Salt
Juice of 1 orange
Finely chopped fresh basil, chives, cilantro, or parsley for serving (optional)

Season the fish. Heat the oven to 375°F. Spread six 12″-square pieces of foil across your work surface. Spoon 1⁄2 cup of sauce just off the center of each square and top with a tilapia fillet. Sprinkle each fillet with a little salt and 2 teaspoons of orange juice.

Fold the packets and bake. Fold the foil over the fish fillet and roll and crimp the edges to seal. Repeat with the remaining fillets. Place the packets on a baking sheet and bake for 20 minutes. Remove the pan from the oven and cut a slit in the top of each pouch to let some of the steam escape (be careful!). Cut or tear open the side of the packet and slide the fish and sauce out. Sprinkle with herbs (if using) and serve hot.

Cook Smart
If your market doesn’t have tilapia, this recipe works just as well with salmon, snapper, flounder, and even halibut.

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Classic Basil Marinara

Posted by Dawn Welch

classicbasilparmesanPrep time: 10 min
Cook time: 1 hour 25 min (includes 1 hour simmer time)

This basic marinara recipe yields 3 sauce variations and lots of meal ideas, from family-friendly pizza to a veggie-packed summer ragout. I started making my own marinara when I evaluated the savings of doing so — ounce per ounce, making your own marinara saves $1 per cup compared to the jarred stuff, and it is so much healthier. Look at the nutrition label on the back of your favorite brand next time you’re at the supermarket, check the sodium and sugar content, and prepare to be shocked! It’s easy to dress up a batch of straight-up marinara with other ingredients, such as black olives, red-pepper flakes, and capers, to turn it into arrabbiata, puttanesca, or a vodka sauce. This makes seven 2-cup portions, each of which serves 6.

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Ingredients
1⁄4 cup olive oil
5 garlic cloves, finely minced or pressed through a garlic press
10 fresh basil leaves, finely chopped
2 large sprigs fresh oregano
2 large yellow onions, finely diced
3 quarts (a #10 can) crushed or diced tomatoes (or eight 14-ounce cans)
1 tablespoon light brown sugar
1⁄2 cup (2 ounces) finely grated Parmesan cheese
11⁄2 teaspoons salt
1 teaspoon freshly ground black pepper

Make the sauce. Heat the oil over medium-low heat in a large pot and add the garlic, basil, and oregano. Cook until the herbs are simmering and the oil is infused with their flavor, 10 to 12 minutes. Add the onions and increase the heat to medium, cooking until they are soft and translucent, about 5 minutes, stirring often. Add the tomatoes and the remaining ingredients to the pot and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, covered, stirring occasionally, until the tomatoes have completely broken down and the sauce is thick, about 1 hour.

Divide and store. Cool the sauce to room temperature, remove and discard the oregano sprigs, and then divide into 4 quart-size resealable zip-top bags (you’ll get 3 bags with 4 cups in each, and 1 bag with 2 cups). Refrigerate for up to 1 week or freeze for up to 3 months (if freezing, place freezer bags on their side on a baking sheet so they freeze flat for easy stacking and storage).

Shop Smart
It saves to buy big, so instead of being finicky over what kind of canned tomatoes my market has in their giganto can aisle, I’ll make do with what I find. If it’s crushed tomatoes, I’m golden. If it’s diced tomatoes, I’ll run them through the blender or food processor until they’re semismooth and retain just a little chunkiness. Keeping your options open gives you wiggle room—and more change in your pocket.

D2D
When you’re done with a zip-top bag, you can reuse it a few more times (especially if you buy the heavy-duty resealable bags) by sterilizing it in the dishwasher on the top shelf. don’t try this with the dollar-store cheapies, though—they can melt.

D2D
In the summertime, my garden overflows with tomatoes and herbs, so instead of buying canned tomatoes to make marinara, I use about 10 large and juicy sun-ripened ones instead. you can peel and seed the tomatoes if you like (I don’t bother), and you may have to cook the sauce just a bit longer to compensate for all the juiciness you’re adding to the pot. add whatever fresh herbs you have or need pruning.

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Chops au Poivre and Herbed Spaetzle

Posted by Dawn Welch

chopsaupoivreIn Germany, spaetzle is as popular as French fries, eaten with just about anything. When I started cooking spaetzle at the Cafe, people went so crazy for it that I had to start making extra batches to freeze because diners were stopping in and buying the uncooked spaetzle right off me so they could cook it up themselves at home for dinner! If only they knew how easy they are to make, based on simple pantry ingredients and some fresh herbs. They really class up a simple dish of pork chops, though!

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Chops
4 bone-in pork chops (6 ounces each, 1⁄2″ thick)
1⁄2 teaspoon salt
1⁄4 cup coarsely ground black pepper
2 teaspoons canola oil

Spaetzle
4 cups all-purpose flour
3 large eggs
1 cup low-fat or whole milk
2 teaspoons lemon juice (optional)
1⁄4 teaspoon salt
All-purpose flour
3 tablespoons unsalted butter at room temperature
1 tablespoon finely chopped tender herbs (such as basil, chives, or tarragon)

Season the chops. To prevent the pork chops from curling as they cook, make 2 or 3 small, vertical cuts into the fat and silver skin surrounding the meat on each chop. Season the chops with the salt. Place the pepper on a plate and shake the plate a little to evenly disperse it in a single layer. Dip one side of each chop in the pepper, then place the chop on a plate. Cover with plastic wrap and refrigerate.

Make the spaetzle. Place the flour in a large bowl and make a well in the center. Whisk the eggs, milk, lemon juice (if using), and salt together in a small bowl and pour into the well. Combine using a wooden spoon to create a dough. Generously flour a sheet pan. Break off pieces of dough (about 1⁄3-cup knobs), roll into a 1⁄4″-thick rope, flatten slightly, and cut into 1⁄4″-long pieces. Repeat with the remaining dough.

Boil the spaetzle. Bring a large pot of salted water to a boil. Boil the spaetzle until cooked all the way through, 10 to 15 minutes, and then drain in a colander and rinse under cold water. Line a sheet pan with paper towels and place the spaetzle on it to drain for a few minutes before cooking or freezing (if freezing the spaetzle, leave it on the sheet pan and freeze for 1 hour, then transfer to a few quart-size resealable freezer bags for up to 3 months).

Cook the pork chops. While the spaetzle boils, start the chops. Heat a large skillet (preferably cast iron) over medium-high heat for 1 minute. Add the oil and then the pork chops, pepper-side down. Cover and cook the chops until the pepper is browned, 3 to 4 minutes. Reduce the heat to medium, turn the chops over, and continue cooking until the chops are cooked through, an additional 3 to 4 minutes. Transfer to a platter to rest.

Brown the spaetzle. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add enough spaetzle to fill the pan in a single layer (you will need to brown them in batches) and cook, stirring occasionally, until browned on all sides, about 4 minutes. Repeat with another tablespoon of butter and the remaining spaetzle. Transfer the spaetzle to a serving bowl and toss with the remaining butter and herbs and add a pinch of salt if needed. Serve with the chops.

D2D
Avoid small bottles of spices if you can and instead buy spices in bulk at ethnic markets, health-food stores, or warehouse stores for big savings—often up to 50 cents per ounce. that said, buy your bulk spices with caution—it doesn’t pay to purchase a big bag of ground turmeric if you barely ever use it. remember, dried, whole spices only stay fresh for about 1 year, while ground spices give you even less wiggle room at 6 months. so when it comes to spices, just buy what you will honestly use (peppercorns, dried oregano, cinnamon, whole nutmeg, etc.) in bulk—or better yet, divvy up your booty with friends so everyone can take advantage of a manageable amount of fresh spices at a fraction of the cost.

D2D
If you like to try out new wines,
a great idea is to mix and
match different kinds of wine
to create a customized 12-pack
case. Most wine shops offer a
by-the-case discount, which
comes in especially handy for

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