Frugal Living-Denver

GRANOLA:

Does your family love granola?  Do you find it to be on the pricey side?  Would you serve it more often if you could make your own?  Well now you can!  Here is a great recipe my sister Theresa gave me.  You will love it.

• 1 box of oatmeal
• 1 C. flax seed ground (optional)
  
• 1 C. nuts, use your favorite, pecans, almonds, cashews,or walnuts
• 1/2 C. sunflower seeds(raw)
• 1/2 C. piñon seeds(raw)optional
• 1/2 C. pumpkin seeds (raw)optional
• 1 C. shredded coconut (optional)
  
• 1 Tbsp. cinnamon (I use two)
  
• 2 Tsp. salt
• 1 C. good oil (olive, canola, coconut,or sunflower)
• 1 1/2-2 C. good raw honey, agave nectar, or pure maple syrup
• 
  

Mix together all dry ingredients, add oil and honey, mix together again.  Oil a large cake pan or jelly roll pan.  Put a shallow layer of granola into a well oiled pan.  Bake at 350° for about 20 minutes or only until it turns golden in color.  Let it cool and put it into a large bowl.  Put some more into the pan and bake it again for about 20 minutes, keep doing this until it is all baked and cooled.  Let it cool for at least an hour.  Put it back into the oatmeal box, you will also need another container, and store in refrigerator.  Make sure it has cooled to room temperature so it doesn't get sweaty in the container.  To change the flavor, add your favorite dried fruit after it has cooled and before you store it (adding the dried fruit to the baking process does nothing for the fruit except dry it out more).  Or simply add the fruit when served.

I have added my own twist to the above recipe by dumping all of the mixed ingredients into a large roasting pan and baking it all at once for thirty minutes.  Stir it a couple of times during the baking process.  And by the way, you can try different things such as adding shredded coconut, cashews, after it has cooled add dried blueberries or cherries, or how about trail mix?

Sweet Rice:

When you are raising a family, you try to make food that will go far.  Many mouths to feed mean using foods that will make a meal, like rice, beans, pasta, etc.  I have a few ideas on what you can do with rice. 

My mother raised us on Spanish rice and sweet rice.  I have already given you the recipe for Spanish rice. 

Here is a recipe for sweet rice.  Sweet rice is so easy to make.  You just steam your rice.

• 2 Cups of rice to 4/12 C. water.  Put the rice and water into a large pot.  Bring it to a boil, as soon as it boils you turn the heat down to medium low and put a lid on it.  Do not open the lid or check the rice for twenty minutes.  It will be done then.  When done add:

• 1 quart of milk and
• 1/2-1 C. sugar, or honey, or agave nectar
• 1/2 C. raisins
• sprinkle with cinnamon
• 1 tsp. vanilla
• 
  

My kids also grew up on sweet rice.  They loved it.  I still make it for myself once in awhile.  It is also great to make if you have rice for dinner and have left overs.  You can just add all of the above ingredients to taste.  Make it the way you want to.  I like to add walnuts to mine.

Rice can make any dish go farther.  Just make plain rice and put butter on top and serve with fish, chicken, beef, oriental dishes, etc.

Chicken Adobo is a favorite of mine.  It is made with Chicken, garlic, ginger, vinegar, and soy sauce, served with rice.  Check back later for the recipe.

Rafael's Southwest Chicken Tortilla Soup:

This is my brother's recipe and it is yummy!  He is not only a great cook but also a painter.  Please enjoy the slide show of a few of his works.  The following is his recipe for Tortilla soup.  His posole' is delicious as well and I will add that in a later article.

• 1 whole chicken taken (off the bones and shredded) (for a quick dinner,purchase an already cooked chicken from your local market)
• 1 large box of chicken stock (or 1 qt. water and 2 bouillion cubes or homemade broth)
• 1/2 lb. diced carrots
• 4 stalks celery diced
• 1 large yellow onion diced
• 1 bunch cilantro diced
• 1 can black beans
• 1 can Ro-Tel original tomatoes
• 2 small cans roasted green chile
• 1 small can of corn (optional)
• 3 Mission precooked tostada tortillas crunched up into pieces
• 2 white flour tortillas torn into pieces
• garlic powder, onion powder, salt to taste

• Use ground turkey, it is inexpensive if you buy them frozen in a chub type, otherwise it is a little pricey.  Fry it with or without oil.  If you don't use oil add a bit of water, then you'll have low-fat (no fat).
• Add diced onion to the ground turkey.
• Season to taste with salt, add red chile powder, garlic powder, and cumin.
• Use corn tortillas, you can get them from Sam's Club in a package of fifty for next to nothing.  Heat them on a tortilla griddle/pancake griddle (cast iron) or put them between two plates in the microwave for 1-2 minutes.  Plan on at least two per person (my husband can down six).
• Use Romaine lettuce diced ( Romaine is healthier than Iceberg), or shredded cabbage, use lettuce out of your garden.
• And make yourself a good salsa.  (I have a recipe in my recipe section)
• Top with some grated some cheese (or not).  They are still yummy!

You can get creative with tacos.  You can make fish tacos, you can use chicken, ground beef, ground buffalo, you can use shredded meat, whatever you want to put into a corn tortilla you can make a taco out of, including potatoes, avocados and even tofu.  You will be glad you tried tacos, a Mexican food favorite!

Fish tacos:

I have several recipes that are extremely easy to prepare, are nutritious and taste delicious.  For example, tonight, we had fish tacos.  I quick fried some salmon fillet strips in olive oil while heating corn tortillas in the microwave between two plates.  I had fresh diced tomatoes in the fridge and some Feta cheese crumbles along with finely diced cabbage.  Add a little hot sauce and that's it.  Maybe ten to fifteen minutes from start to finish.  You can change the fish to your favorite white fish, like Halibut, Perch, Cod, Mahi Mahi or Tilapia, and bake or grill it instead of frying in olive oil, and use a different cheese, perhaps monterey jack.  You can also use salsa instead of hot sauce. 

I can eat two or three of them and my husband can down four to six, so figure how many your family will eat and then heat the corn tortillas accordingly (I put them in the microwave for two minutes).

I first learned about roux (pronounced roo) by my mother, only I didn't know then that it was called roux.  She made us cream gravy on toast for dinner sometimes, it fed a family of seven children when needed.  I discovered that many people eat biscuits and gravy for breakfast.  Later I learned about roux from a cook at the Pig-N-Whistle I worked at on W. Colfax many years ago as a dishwasher.  She used it to thicken her delicious homemade soup dished up at the restaurant on a daily basis.

First of all what is roux?  Roux is simply a mixture of butter, fat or oil with flour, as a base for any kind of white sauce, chile, or soup thickener.  I use it for many recipes, including my red chile recipe when preparing enchilada sauce, chicken mole', soup, chicken fettuccine alfredo, mac and cheese, gravy, etc. etc.

Usually one would use the same amount of butter, fat, or oil, as flour.  In other words if for example you want to make about four cups of gravy you would use about four tablespoons of butter and four tablespoons of flour.  You melt the butter, fat, or oil in a saucepan at a medium high temperature and when it is nice and hot add your flour.  Mix it in thoroughly until the flour has turned a nice golden brown. (Be careful not to burn it)  Make sure your liquid is right by your side ready to be poured into the roux and then whisk it together until your gravy or sauce is achieved.  (I use the flat side of a spatula).  Then turn down the temperature.

To make a red chile sauce you do exactly the same as above except you use slightly less flour and add your red chile powder (try one or two tablespoons) to the oil at the same time, it gives it a delicious flavor if you make it this way, especially if your red chile has the cumin already in it.  If not make sure to add a bit of cumin to the flour and chile into the hot oil.  It brings out a flavor not achieved otherwise.  If you are making a chicken mole (Colorado style), you use chicken broth for the liquid and add shredded chicken.  By the way, red chile comes in mild, medium, and hot, and you can get it mixed with other spices or just pure chile.  I use New Mexico red chile.

By making a roux for all of your sauces you get rid of that pasty flavor that you get when you just mix flour with water or cornstarch with water. 

You can turn that turkey broth into a hot bubbly gravy that everyone will want to pour onto their mashed potatoes. Or you can thicken your homemade potato soup, make sauce for your enchiladas, make gravy for a homemade chicken pot pie, the recipes increase as you begin to realize what a good roux can do for your cooking.

My personal way to make roux is a mixture of 1/2 butter and 1/2 olive oil.  I love the flavor you get from using both.  So start experimenting and see what you can cook up in your kitchen.

This is the budget version of Chicken Fettuccine Alfredo but it tastes delicious and you will love it.  I know many people prefer chicken breast over thighs, but the thighs are less expensive.  So I use thighs and I think they taste better.  So here is your list of ingredients:

• 1/4 C. butter
• 1/4 C.olive oil
• 1 small onion sliced thin(from your garden)
• 1 med.bell pepper sliced thin(from your garden)
• 1/3 C. flour
• 1 lb. boneless skinless chicken thighs or figure 1 thigh per person(broiled and sliced thin)
• 2 cloves garlic (pressed or diced fine)
• 1 can evaporated milk (or half and half purchased at Sam's Club is barely $1. and some change)
• 3/4 C. powdered milk mix with 2 C. water( or homemade chicken broth mixed with powder milk)
• 1 8 oz. pkg. store brand cream cheese(cut into chunks)
• 1 tsp.sea salt
• 2 Tbsp. dried basil or fresh basil from your garden diced fine
• 1 lb.cooked fettuccine noodles
• 1/2 C.grated Parmesan cheese (optional:use 1/4 C.Parmigiana Reggiano grated fresh, Note: Parmigiana Reggiano is expensive, however, it goes a long way and you won't have any cellulose filler in it either)
• (optional: 4 mushrooms sliced thin)
• If you like yours cheesy you can also add 1/2 C. finely grated mozzarella
• 
  

Heat oil and butter in large sauce pan, when butter is melted, saute onion and bell pepper, when onion is translucent push veggies to sides of pan.  Add flour and garlic to center of pan and stir into oil until a soft golden color.  Add evaporated milk and powdered milk, stir with flat side of spatula, while stirring together with onions and pepper.  This should turn into a gravy.  Add chunks of cream cheese and stir constantly until cream cheese is blended in.  Add sea salt, garlic powder, basil, then stir in your cheese, finally add your cooked chicken thighs.  Meanwhile you have cooked your fettuccine noodles following instructions on package.  Drain noodles, put on plate and top with Chicken Alfredo sauce.  Garnish with mushroom and a fresh basil leaf on top, serve with beautiful salad from your garden and some crusty bread, and if your are privileged to have a Trader Joe's in your neck of the woods (so far not in Colorado), you can serve with a nice glass of two buck Chuck.  (White Zin)

What is millet?  It is a grain commonly known as bird seed.  However, it is not just for birds, it is a people food, chock full of nutrition.  You can find it at most healthfood stores.  I know that you will love this recipe!  I was given permission from a very kind man (Blair Taylor of Longmont, Co., former owner of the Crimson Dragon Health Food Store) to publish this for all of you.  Vegetarians and non-vegetarians alike will all love this healthy recipe.  You will want to make it over and over again.

Ingredients:

• 1 C. millet (cooked in 3 C. water for 30 minutes or until water is absorbed, millet should be the consistency of mashed potatoes)
• Add 1/2 tsp. basil
• 1/2 tsp. sea salt
• 1/2 tsp.black pepper
• 3 finely chopped scallions
• 1 Tbsp. Bragg's Liquid Aminos
• 1/4 C. grated carrot; mix well
• Make 1"- 2" wide patties
• Lightly fry in 1Tbsp. ghee, 2-3 minutes on each side (I use olive oil when I don't have any ghee).
• Serves 4-6

That's it.  Easy huh?  These taste very similar to hash brown patties but are so nutritious, you will feel good about eating them.

The wonderful thing about millet is it is so nutritious and very affordable.  Most people think of bird seed when they think of millet.  But I can assure you, it is not just for birds.

I get mine at the health food store and keep it in the refrigerator for storage.

Do you love Mexican food?  Have you ever wanted an easy recipe for green chile?  Well now you have it.  Tried and true over and over again, eaten by many, an easy recipe you can make!  I will add Spanish rice, refried beans, and salsa over the next few days.  So you will have a complete meal.  First, ingredients:

• 1 pound pork.,diced
• 1 medium onion sliced fine
• 2 cans Ro-Tel tomatoes (Original Flavor, has green chilies already in it)
• 1 can of chicken broth (I use organic, or make my own)
• 1/3 C. flour
• 1 small can jalapeño peppers (only if you like it hot)
• garlic powder, cumin, sea salt (to taste)
• 2 or3 fresh roasted green chilies skinned and sliced when in season (usually in August) otherwise just omit.

Fry the pork in oil till done(about 1/4 C.oil).  Add the sliced onions cook till translucent in color.  Push the meat and onion to the side of the pan and add the flour and stir till golden in color.  Add the broth, continue stirring with a spatula until it is gravy like in consistency.  Add the Ro-Tel tomatoes continue stirring.  If you like it hot then add the jalapeño peppers.  Add the garlic powder and cumin and salt to taste, about a 1/2 tsp. of each, maybe a little more salt.  Turn the temperature down and simmer for about 10 minutes.   You can use this for smothered burritos, juevos rancheros, or on the side with rice and beans and tortillas.

Try it tonight!  Let me know what you think.  (This works well in a crock pot too, just fry the pork first and then dump all the ingredients in after.)

I promised more recipes.  So today you get Spanish rice.  Here is your list of ingredients:

• 2 C. rice (I use Basmati for its nutritious value)
• 1/2 C. olive oil
• 1 small onion diced
• 4 C. water or broth
• 1 can tomato sauce
• salt to taste

Put olive oil in large pot turn on medium high heat.  As soon as it has warmed add uncooked rice and diced onion.  Stir the rice till it turns golden in color.  Not brown just golden.  Add water or broth and tomato sauce.  Put the lid on and turn the heat down to low.  Let cook for approximately 25 minutes or until rice is cooked and liquid has been absorbed.  Season to taste.  That is it.  Goes great with the green chile recipe.  This makes enough for a family, about eight servings or four and have left overs.  Spanish rice warms very nicely in the microwave.  If it is too much, cut the recipe in half.

This is absolutely, hands down, one of the easiest and most tasty salsa recipes you'll ever make.  It is made with:

• 2 cans Ro-Tel Original tomatoes
• 1 small onion
• 1 bunch fresh cilantro (rinsed, roots cut off)
• 1 fresh jalapeño pepper
• salt (to taste)
• garlic powder
• cumin

Put 1 can Ro-Tel in food processor with the onion, cut into quarters, and the jalapeño pepper, seeds removed.  Pulse only until desired consistency is achieved.  Empty into bowl.  Put other can of Ro-Tel into food processor with bunch of cilantro, pulse only until desired consistency is achieved.  Pour into bowl with previous mixture and stir them together.  Season lightly with garlic powder, and cumin, and salt to taste.  Get some yummy tortilla chips, or better yet fry up your own, made with corn tortillas cut into quarter sections, and fried with vegetable oil.  That's it.  Easy huh?  This is considered hot!  For a more mild version, try omitting the jalapeño pepper.

Has the economy got you down because you can't afford your Irish Cream?  Bailey's runs about  $12.99 for a relatively small bottle which won't last long if you are entertaining.  This recipe can be doubled for less than that.  I was give this recipe by Diane, a good friend of mine, and it is yummy!

• 1 3/4 C. your favorite liquor (Irish Whiskey, Brandy, rum, Bourbon, Scotch, or Rye Whiskey) I used Captain Morgan's Original Spiced Rum.
• 1 (14 oz.) Can Eagle Brand sweetened condensed milk or any other brand (NOT evaporated milk.)
• 1 C. (1/2 pint) whipping cream
• 4 Eggs
• 2 Tbsp. Chocolate syrup
• 2 tsp. instant coffee
• 1 tsp. vanilla extract
• 1/2 tsp. almond extract
• 1/2 C. brown sugar

Whip cream till stiff first.  Slowly add condensed milk in bowl.  Put liquor in blender with extracts and chocolate and coffee.  Beat the eggs vigorously and add the brown sugar to the eggs and beat again, then add to the cream and milk mixture.  Add to liquor mixture in blender and blend till smooth.  Serve over ice.  Can be stored in the refrigerator for 1 week.  (Mine lasted a month in the refrigerator)

I found myself reminiscing about the "good old days", when my eldest brother Rafael, made us kids ice-cream out of snow.  What a treat!  We looked forward to the snow fall and would run outside to scoop up a fresh bucket full every winter.

Just now the saying "don't eat yellow snow" popped into my head because you can't make ice-cream out of snow anymore, forget about it being yellow, it is full of who knows what?  They used to say acid rain, but know it is more likely full of perchlorate, a rocket fuel chemical, and tons of other stuff.

So, with that in mind, make your own ice-cream with the following recipe.  I don't know who to give the credit to because one of my children brought the recipe home from school years ago.

It is called: "Zip-Lock Vanilla Ice Cream.

• 1qt. half & half
• 1qt. milk
• 1 C whipping cream
• 3/4 C sugar
• 1 Tbsp. vanilla
• 1/8 tsp. salt

Mix all of the ingredients.  Put some of the cream mixture into a zip-lock baggie.  Make sure you leave some room for it to expand.  Seal the baggie tightly.  Put the baggie into a larger 1 gallon size zip-lock.  Put ice and rock salt into the large baggie.  Seal the large baggie tightly.  Play catch with the baggie with your kids for 5-10 minutes, making sure that it does not come open.  When the ice cream has become solid, it is ready to eat!  Easy huh?

I wish someone would try this recipe for me using only commodity canned evaporated milk and reconstituted powder milk instead of the half & half and cream and let me know how it turns out.  It would be a treat for low income families.  Thank you!