Best Yummy Food

  Serving Size  : 8     Preparation Time :0:25

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
     1           teaspoon  salt
     1/4      teaspoon  ground thyme
     1/4      teaspoon  ground sage
     1/4      teaspoon  paprika
     1/4      teaspoon  pepper
     2           pounds  American Lamb leg — boned, rolled and tied (2 to 2 1/2)
     4           whole wheat pita bread rounds — split
     2           tomatoes — sliced
     2           cups  spinach leaves
                  Yogurt Topping

Combine salt, thyme, sage, paprika and pepper. Rub spice mixture into
roast.

Place roast on rack in roasting pan. Roast in 325ºF oven for 1 hour or to
desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or
170ºF for well. Remove from oven; cover with foil and let stand for 10
minutes. Internal temperature will rise approximately 10 degrees.

Line pita pockets with spinach leaves and tomato slices. Thinly slice lamb
and fill pitas. Dollop generously with yogurt topping.

Start to Finish Time:
  “1:30″
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Per Serving (excluding unknown items): 324 Calories; 17g Fat (46.2%
calories from fat); 21g Protein; 22g Carbohydrate; 3g Dietary Fiber; 64mg
Cholesterol; 519mg Sodium.  Exchanges: 1 Grain(Starch); 2 Lean Meat; 1/2
Vegetable; 0 Non-Fat Milk; 2 Fat.

 Price for Family of Four:  $12.88

Every time I make brownies and start to scrape that ooey gooey chocolatey goodness into a pan for baking, I think of the day in baking class when I headed to the sink with a bowl that still had chocolate clinging to the sides of the pan.  I thought I was done and intended to wash the pan.  The chef stopped me, well to be honest screamed at me, “You’re leaving money in the pan!”  And proceeded with a stiff lecture about how expensive chocolate was and I should scrape every bit out of the pan.  If that were my restaurant I would be throwing money into the can.  I’ve never forgotten it.

When you are cooking at home for the family, take a moment to think about any times you may be leaving money in the pan.  It might be something as simple as not scraping out all the brownie batter, but there are other ways to save money for yourself as well.  How about saving your carrot, celery and onion trimmings and making a broth from them the next time you are in the mood for soup?  The same goes for any bones you cut off from your meat.  They can be roasted  and used for a tremendous stock for stews or soups.

Got any leftover bread?  Did you know bread makes a good thickener for soups, stews or sauces?  Or maybe treat your family to some fantastic bread pudding.  If you happen to have leftover mashed potatoes (This rarely happens at my house) you can use the potatoes as a thickener or consider saving them for making shepherd’s pie.  Leftover biscuits from breakfast?  Hang on to them.  You can always spread butter, garlic, parmesan cheese on them later and heat them in a 400 degree oven.

Cereal that has gone too stale to eat in a bowl of milk can be crushed and used as a breading for oven baked chicken.  Leftover wine can be frozen in cubes and used in casseroles and sauces (but not in a sauce that is the shining star of the meal).

Starting to get the idea?  I’d like to hear your favorite uses for leftovers and how you are working to keep money in your pocket and not in the pan!

I’m going to digress for a moment away from the eating budget friendly and healthy gig.  Spring has sprung around here and while most people are thinking about asparagus and lamb, I started thinking about firing up the grill.  Having done this a couple of times now, I decided to write about how you can cook the most yummy burger in the world and people will love you for it.

As with all yummy food, the best meals begin at the grocery store, farmer’s market, butcher shop, or wherever you buy your food.  The secret to a most excellent burger is to use ground chuck.  To get great flavor and a burger that is not too dry and tasteless, be sure the fat percentage is 20 percent.  Look for 80/20 on the package.  Of course, you can always grind your own beef if you like, but I’m not THAT much of a purist!

Here is the ratio for the perfect burger.  To every one pound of meat you want to add 1 teaspoon of kosher salt and 1/2 teaspoon of fresh ground pepper.   That’s it.  No bread crumbs, no filler, no extra seasonings.  Keep it simple.  The 20 percent fat in the chuck will give you all the flavor you need with a little bit of this seasoning. 

If you should buy your meat frozen, don’t thaw it in the microwave unless you want the patties to fall apart.  Thaw your meat in the fridge for a day or two.  It will hang together well this way.  If you have difficulty forming patties by hand, then buy a Tupperware Orange Hamburger Press and Keepers.  I have one made of plastic – they don’t have to be fancy.  Fill the press with as much meat as it will hold and it will produce a nice sized burger.  Remember you want to start out with a big patty because they will shrink during cooking and you want your folks to be eating a nice big juicy burger.

I like to grill mine.  To be honest, a gas grill is fine for me when it comes to burgers.  Of course, nothing is better than charcoal, but if I’m going to go to the trouble of using charcoal I’m going to fire up the smoker and do it up right.  I do have a great recipe for a smoked burger that I will share some day.  People who have eaten it tell me it is the best burger they have ever had.

It’s difficult to give a secret for grilling.  Every grill is different.  Just keep the same principles in mind.  You must take your favorite cold beverage with you to the grill.  It gets hot out there!  Keep the grill on the lowest temperature you can – low and slow is the way to go.  Grease up the grill before you put the burgers on so they won’t stick.  I use Grate Chef 101-1200 Disposable Grill Wipes.  They are quick and convenient and do a great job.  My food never sticks.  Leave the patties on one side for about two minutes or so before you turn them.  If you like your patties well done, you can leave them on for five minutes or so before turning.  And of course, whenever someone asks me “How long should I grill them?” my standard reply is “Until they are done!”.  Use your noodle and keep an eye on your food.

A great burger needs a great bun.  I don’t make my own buns (I don’t have the time), but I do go to the extra step of buying them freshly made from a bakery.  I like my hamburger buns soft and smooshy and the buns in the bread section of the grocery store are too dry and stiff for me. 

Of course, choose your own condiments.  Around my house it usually turns out to be a burger bar of sorts with ketchup, mustard and mayonnaise available.  Then a spread of sliced red onion, sliced tomatoes, sweet gerkins, and lettuce.  Don’t forget the baked beans and corn on the cob!!!  And how about strawberry cheesecake ice cream for dessert?

Serving Size  : 12  

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  2             quarts  popped popcorn — unsalted
  1             4-ounce can  flaked coconut — toasted
  1                cup  sugar
  1                cup  light corn syrup
     1/2           cup  butter or margarine
     1/4           cup  water
  2          teaspoons  salt
  1           teaspoon  vanilla
  1              quart  vanilla, spumoni or butter pecan ice cream
                        Sweetened fresh fruit, or defrosted frozen
                        fruit, or chocolate sauce — if desired
  1                     12-inch pizza pan

Mix popcorn and coconut in a large buttered bowl.

Combine sugar, syrup, butter or margarine, water and salt in saucepan.
Bring to boil over low heat, stirring until sugar dissolves. Continue
cooking until syrup reaches the hard crack stage (290-295º  Fahrenheit).

Stir in vanilla. Pour syrup in fine stream over popcorn mixture; stir
until particles are evenly coated with syrup.

Turn half of popcorn mixture onto buttered 12-inch pizza pan; spread in
thin layer covering bottom of pan. Mark off into wedge-shaped servings.
Repeat using remaining popcorn mixture; cool.

Cover one layer with ice cream; top with second popcorn layer. Store in
freezer. To serve, cut in wedges. Serve plain or with desired fruit or
sauce.

Source:  ”The Popcorn Institute”

Per Serving (excluding unknown items): 364 Calories; 16g Fat (37.4%
calories from fat); 3g Protein; 57g Carbohydrate; 1g Dietary Fiber; 40mg
Cholesterol; 526mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Fruit; 3
Fat; 3 Other Carbohydrates.

Cost for Family of Four:  $3.28

Serving Size  : 1    
  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
     1/3           cup  unsweetened apple juice
     1/3           cup  water
     1/8      teaspoon  nutmeg
     1/2                firm apple — pared & finely sliced
                        salt
     1/3           cup  oatmeal
     1/4      teaspoon  cinnamon

Place juice, water, apple and seasonings in microwave proof measuring cup.
Microwave for 2.5 minutes. Place oatmeal in microwave proof serving bowl.
Add microwaved apple mixture to oatmeal. Microwave 1 min for quick oats, 3
min for regular.

Seasonings can be adjusted according to taste. Half apples keep well until
the next day or two by wrapping the unpeeled half in plastic wrap. Granny
Smith or Macintosh apples are great for this.

                                    – - – - – - – - – - – - – - – - – - -

Per Serving (excluding unknown items): 186 Calories; 2g Fat (10.1%
calories from fat); 5g Protein; 39g Carbohydrate; 5g Dietary Fiber; 0mg
Cholesterol; 6mg Sodium.  Exchanges: 1 Grain(Starch); 1 1/2 Fruit; 1/2
Fat.

Price for family of four: $5.32

Serving Size  : 16    
Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  1                cup  plus 2 tablespoons water (70º to 80ºF)
  3        tablespoons  millet or cracked wheat bulgur (see tips)
  3        tablespoons  honey
  1         tablespoon  vegetable oil
  1 1/2      teaspoons  finely shredded orange peel
  1 1/4      teaspoons  salt
  2               cups  bread flour
  1                cup  whole wheat flour
  2          teaspoons  Fleischmann’s® Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by
manufacturer, adding millet and orange peel with liquids.

Process on basic/white or whole wheat bread cycle; use medium/normal or
light crust color setting. Remove bread from pan; cool on wire rack.

Source:
  Fleischmann’s Yeast
  Yield:
  “1 Loaf”
                                    – - – - – - – - – - – - – - – - – - -

Per Serving (excluding unknown items): 117 Calories; 1g Fat (10.6%
calories from fat); 4g Protein; 23g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 168mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0
Fruit; 0 Fat; 0 Other Carbohydrates.

NOTES : Do not make loaves larger than recommended by bread
        machine manufacturer. Use the 1-pound recipe if your bread
        machine pan holds 10 cups or less of water.
       
        TIPS:
        * Millet and cracked wheat bulgur can be found in the
        cereal, rice or bulk foods section of the grocery or
        health food store.

Cost for Family of Four: $0.60

Serving Size  : 120
Categories    : Main Dish

  Amount  Measure       Ingredient — Preparation Method
——–        ————  ——————————–
  1 1/2        cups                fine bulgur
  3                cups                cold water
  2                pounds          ground American lamb
  1                cup                  fresh parsley — minced
  2                medium        onions — minced
  1                tablespoon  salt
     1/2        teaspoon      pepper — ground
     1/2        teaspoon      allspice — ground
     1/2        teaspoon      cinnamon — ground
     1/2        teaspoon      nutmeg — ground
                                             cayenne pepper — to taste
  1                piece              gingerroot (about 1x 2 inch) — peeled and minced
  1                cup                  ice water

For Meatballs: In medium bowl, pour cold water over bulgur to cover; let
soak about 10 minutes. Drain and place in fine meshed strainer; squeeze
out water.

In large bowl, knead lamb with spices and ginger. Add bulgur; knead well.
Add about 1 cup ice cold water to keep mixture smooth.

Use # 100 scoop and form into bite-sized meatballs. Place on ungreased
full sheet baking pan. Bake in 375°F oven for 10 minutes.

For Tomato Mint Dip: In small saucepan, heat all ingredients about 5
minutes to blend flavors.

Serve meatballs hot or at room temperature with toothpicks to dip into
Tomato Mint Dip.

Source:
American Lamb Board  

Per Serving (excluding unknown items): 28 Calories; 2g Fat (57.1% calories
from fat); 2g Protein; 2g Carbohydrate; trace Dietary Fiber; 6mg
Cholesterol; 59mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fat.

Cost for Family of Four:  $.72 – note one serving per person

Serving Size  : 6    
Amount  Measure       Ingredient — Preparation Method
——–        ————  ——————————–
  1                 cup              water
  1                 cup              milk
  3                                      eggs
     1/2         cup              buckwheat flour
     2/3         cup             white flour
     1/2         teaspoon  salt
  3                 tbsp.          melted butter

Serve them with melted butter and cinnamon sugar.

TO MAKE BATTER IN A BLENDER, put all ingredients into a blender jar in order given, and blend briefly at medium speed. Stop and scrape down the sides of the blender jar; then blend for another 5 seconds or so. Pour out the batter into a bowl, cover and let rest for 1 hour before using.

TO MAKE BATTER BY HAND, beat the eggs slightly, add milk, water, salt and melted butter, then gradually whisk in flours. Pour the batter through a strainer and let sit for 1/2 hour before using. To cook crepes, melt a little butter in a crepe pan and cook. As buckwheat has an enormous capacity to absorb liquid, you might find it necessary to thin the batter with more milk or water.

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Per Serving (excluding unknown items): 197 Calories; 10g Fat (45.6%
calories from fat); 7g Protein; 20g Carbohydrate; 1g Dietary Fiber; 127mg
Cholesterol; 294mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0
Non-Fat Milk; 1 1/2 Fat.

Cost for Family of Four:   $1.16

Serving Size  : 25   

  Amount  Measure       Ingredient — Preparation Method
——–  ————       ——————————–
  2           tablespoons  rice wine
  1                                      clove  garlic — (2 ounces) minced
  4           ounces            peanut oil
  6           ounces            granulated sugar
  8           ounces            honey
  8           ounces            white vinegar
  8           ounces            hoisin sauce
  1           pint                   pineapple juice
  1           pint                   soy sauce
  2           tablespoons  red pepper flakes
  25        pounds            American lamb spareribs — trimmed
  3 1/2  cups                  plum sauce (two No. 300 cans) — warmed

Combine soy sauce, pineapple juice, hoisin sauce, vinegar, honey, sugar,
oil, garlic, rice wine and red pepper flakes.  Reserve 2 cups marinade.

Place ribs in deep container, pour marinade on ribs. Cover and refrigerate
overnight.

Remove ribs from marinade and discard marinade. Roast ribs in 375ºF oven
for 45 minutes. Baste with reserved marinade and roast at 425ºF for 10
minutes or until ribs are golden brown.

Remove from oven. Brush ribs with plum sauce before serving.

Source:  American Lamb Board
                                      – - – - – - – - – - – - – - – - – - -

Per Serving (excluding unknown items): 1424 Calories; 119g Fat (75.8%
calories from fat); 50g Protein; 36g Carbohydrate; 1g Dietary Fiber; 252mg
Cholesterol; 1799mg Sodium.  Exchanges: 7 Lean Meat; 1/2 Vegetable; 1
Fruit; 19 1/2 Fat; 1 1/2 Other Carbohydrates.

Cost for Family of Four: $4.20
Cost for Party of 25: $26.04

Serving Size  : 8     

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  2             ounces  whole butter
  4             ounces  onions — fine dice
  2             cups       pearled barley
  1                              bay leaf
  1              quart    chicken stock — hot
                                  salt and pepper — to taste

1. Melt the butter in a large, heavy saucepan over moderate heat. Add the
onions and cook until translucent.

2. Add the barley and bay leaf. Sauté until the grains are well coated
with butter.

3. Add the hot stock and season to taste with salt and pepper. Reduce the
heat until the liquid barely simmers.

4. Cover and continue cooking until all the liquid is absorbed and the
grains are tender, approximately 28-35 minutes.

5. Fluff with a fork and adjust the seasonings before service.

                                    – - – - – - – - – - – - – - – - – - -

Per Serving (excluding unknown items): 188 Calories; 6g Fat (29.9%
calories from fat); 5g Protein; 28g Carbohydrate; 7g Dietary Fiber; 16mg
Cholesterol; 1139mg Sodium.  Exchanges: 2 Grain(Starch); 0 Vegetable; 1
Fat.

 Cost for Family of Four: $3.76