Low Fat Applesauce Cake

We've all heard about substituting applesauce for fat in cake recipes, so I went searching for some ideas for an applesauce pumpkin cake. Several sites suggested that cakes made from scratch really don't work well using this substitution, that it works best with cake mixes.

As you may have seen from earlier posts, I like to play around with cake mixes, but these comments were a challenge. Surely I could come up with something edible and acceptable without a mix. The result was a flavorful cake that, while not really "low cal" or truly "healthy," can still be enjoyed with at least a little less guilt. And, if your garden (or that of your friends) yields "free" pumpkin and/or applesauce, the cost can be kept low as well.

Low Fat Pumpkin Applesauce Cake

2 large/extra large or 3 medium eggs
1 c pumpkin puree (canned or home-cooked)
1 c applesauce
1/4 c water
1 c sugar
1 2/3 c flour
1 t baking soda
1/2 t baking powder
1 t cinnamon
1/2 t nutmeg
1/2 t allspice
1/4 t cloves

1. Preheat the oven to 350 degrees
2. Melt 1/4 cup butter in a 9 X 13 pan.* (You can do this while preheating the oven.) Stir in 1/3 cup brown sugar and 1 teaspoon cinnamon. Sprinkle with about 1/3 to 1/2 cup chopped walnuts.
3. Combine all cake ingredients and beat with an electric mixer for about 2 minutes, until very smooth. Pour batter over butter and sugar mixture.
4. Bake at 350 degrees for about 25 minutes, until center springs back or a toothpick inserted near the middle comes out clean.
5. Cool for about 5 minutes and then invert onto a tray.

(The 9 X 13 pan makes a cake only about the height of a brownie. A 7 X 11 pan can be used if higher pieces are desired.)

Zucchini Brownies

It's that time again, when every gardener supposedly looks for ways to push zucchini on to unsuspecting neighbors, family, and friends, and the table at church yesterday was piled with lots of the ubiquitous squash.

Others may not want this bounty, but it's been good for me, since I have somehow not yet been able to find the zucchini gardener secret. In three years, I have been able to harvest a grand total of two zucchinis.

Two.

This year at least, my butternut squash is thriving and taking over most of the garden, inundating the bush beans and peppers (which weren't doing too well anyway) and threatening to keep the three red cabbage plants from ever starting to head up. So I am always happy to accept anyone's zucchini and summer squash offerings. Between a couple of donors, I have had plenty to work with this week. On my way to a meeting where I have offered to make the dessert, I decided to try my hand at zucchini brownies, having done cakes and breads and lots of main dishes in the past. The following recipe didn't rise quite as high as regular brownies and is more cake-like than fudgy-chewy, but it is also much lower in fat and higher in fiber than the usual.

I had brownie mix on the shelf from a 79 cent sale awhile ago, so these turned out to be quite inexpensive--free zucchini, two eggs at 16 cents (priced under a dollar right now, eggs are another bargain) and the mix added up to less than a dollar for at least 24 brownies. Admittedly, the nuts added to the cost, but they are completely optional; I used them only to cover over any suspicious hint of "chunkiness" that the zucchini might have given. A dusting of powdered sugar provided a quick and inexpensive topping. Start to finish, they took little more than half an hour, since the baking time is only about 20 minutes.

Zucchini Brownies

1 package brownie mix for 9 X 13 pan--do not use low fat brownie mix for this recipe
2 eggs
1/4 c water
1 c finely shredded zucchini, firmly packed
1/4 to 1/2 c chopped walnuts (optional)

1. Spray a 9 X 13 inch pan with nonstick coating and preheat oven to 325 degrees.
2. Mix all ingredients together until smooth and pour into prepared pan.
3. Bake for 15 to 20 minutes until just done; do not overbake.
4. When cool, sprinkle lightly with powdered sugar.

A couple of things to keep in mind:
These brownies are best eaten the first day or so, as they seem to become a little gummy over time. And while I only dusted them with powdered sugar, adding a chocolate frosting would probably make them more welcome to brownie purists.

Cauliflower--Special Buy of the Week

One of the supermarkets in town had huge heads of cauliflower on special this week for $1.50 each, so I bought several (they keep for weeks in the vegetable drawer). When I got them home, I weighed them, as I often do, just because I'm like that! They weighed in at over 3 1/2 pounds each, after trimming, a little over 40 cents a pound.

When I speak of "trimming," I don't mean throwing half the cauliflower away! Here's a hint to keep in mind with cauliflower--and broccoli too. All too often, cooks use only the flowerette parts of both broccoli and cauliflower, throwing away perfectly good food. Except for very woody sections (rare in cauliflower and uncommon even with all but the largest broccoli), the entire head can be used after cutting off the outer leaves. Broccoli leaves that haven't wilted don't have to be cut off either.

Yes, the stems may not be as attractive as the flowerettes, but you can slice or dice them and use them in stir fries, toss them into salads for extra crispness, or add them to soups, stews, and casseroles where their shape will blend in with the other vegetables. (If you don't have a use for these "extra" parts right away, steam the diced stems briefly in the microwave and put in the freezer for adding to dishes later.) Learning to use all the edible parts of the food you buy can be a quick way to stretch the budget!

So what did I do with this week's bounty? The first one was cut into flowerettes to go on a vegetable tray with baby carrots, fresh green beans, and some cucumber slices from the garden. One of the women at church had brought fresh dill to share, so there is a yogurt dill dip to go with the veggies. The stem sections were diced and added to a stir fry with--of course--zucchini, corn, carrots, onions, sweet banana peppers, Swiss chard, garlic, and lots of herbs and seasoning.

Next up will be the following dish that has become a favorite side at Thanksgiving. It's easy, colorful, and high in nutrition. Note that there is no salt or fat; the mixture of flavors makes any such additions unnecessary. I'm not sure what is the magic in the lettuce leaves, but they do seem to make the peas especially taste very fresh. If you cut the onions in thin rings, the dish is especially attractive, but you can also chop them if that is quicker and easier.

Cauliflower and Peas

1 small to medium head cauliflower
12 to 16 oz frozen peas (do not thaw)
1 large sweet onion, cut in thin rings
1 t Italian seasoning
2 to 3 T water
3 to 4 large lettuce leaves (the darker green, the better)

1. Cut or break the cauliflower into small flowerets about 1 to 1 1/2 inches in diameter.
2. Put the cauliflower, peas, and onions into a large heavy saucepan with a tight fitting lid. Sprinkle with seasonings and add water. Lay the lettuce leaves over the top, completely covering all the vegetables.
3. Cover and bring to a boil; turn heat to low and simmer 12 to 18 minutes, until the cauliflower is just tender--do not overcook.
4. Remove and discard lettuce leaves before serving.

Lemon Meringue Pie

Seems like I'm on a dessert binge here, but this is a good finale for warm summer days. We have had several weeks recently with lemons on sale (though you can easily use reconstituted lemon juice in a bottle here for even more savings), and eggs have continued to be quite reasonable this summer.

When I have mentioned making lemon meringue pie, a few people have said they like it but find it to be "too much trouble." I guess that's one of the things I like about this recipe: it is easier than it looks, especially if you remember just a couple of things about separating eggs:

• Egg whites are easy to beat into a meringue ONLY if they have absolutely no fat in them. This means avoiding plastic containers (they are porous enough to sometimes have tiny amounts of fat residue) and being sure that not even a drop of egg yolk is allowed into the whites before beating. If the yolk of one of the eggs breaks while you are trying to separate it, just put that egg aside and use it for another purpose.
• While eggs separate most easily while fresh and chilled, they beat up to the highest volume when at room temperature. You can use these facts to best advantage by taking the eggs from the refrigerator and separating them as the first step. Then begin to prepare the sugar syrup and lemon juice. By the time you are ready to beat the whites, they should be at an optimal temperature.

There is one other thing to remember in following this recipe: Gradually is a key word, both when adding the cornstarch and water to the boiling syrup and when adding the sugar to the frothy egg whites. Take these steps slowly and you should have no problems.

What about the pie crust? I have a favorite recipe that I mix up when I am in the mood for pies, but there are many times when a premade crust in the refrigerated or frozen sections of the store is no more expensive than homemade. Watch for specials and keep these on hand if it will help you choose a pie for a special occasion dessert. (OR...look below and try your hand at your own homemade crust when the mood strikes and butter or margarine is on sale.)

Classic Lemon Meringue Pie

9 inch baked pie shell
1 1/2 c sugar
1 1/2 c water
1/2 c cornstarch
1/3 c water
4 egg yolks
1/2 c lemon juice
1 t grated lemon peel

Meringue:
4 egg whites
1/2 c sugar

1. Separate the egg whites from the egg yolks and put the whites in a large mixing bow; set aside.
2. Combine the egg yolks and lemon juice and stir until mixed; set aside.
3. Combine the sugar and 1 1/2 cups water in a pan and bring to a boil. While it is heating, stir the cornstarch into the 1/2 c water so that it forms a smooth paste. When the sugar syrup is boiling, gradually add this mixture, stirring constantly. Cook until the mixture is thick and clear.
4. Gradually add the egg yolk and lemon mixture to the sugar syrup, stirring constantly, until the mixture returns to a boil. Stir in the lemon peel and allow to cool to lukewarm, approximately half an hour or so.
5. When the filling has cooled, beat the egg whites until frothy. Gradually add the sugar and continue beating until the mixture is glossy and forms peaks. Fold a few tablespoons of this mixture into the filling.
6. Pour the lemon filling into the baked pie shell and spread the meringue gently over the top, making sure it touches the crust at all edges. (If you don't "fasten" the meringue to the crust, it will shrink away from the edges during baking.)
7. Bake at 325 degrees for 12 to 15 minutes, until just starting to turn golden in spots. The pie should be completely cooled before cutting. Store any leftovers in the refrigerator.

Frugal tip: Whenever you buy fresh lemons to use for juice and/or pulp, be sure to save the rind. If you are like me, I sometimes have trouble getting much of the lemon peel off when I try to grate it. If so, just cut away the very top yellow layer of the peeling and then cut into thin shreds. Put the shredded or grated rind in a resealable plastic bag and freeze. You can then break off the amount you need for future recipes.

Homemade Pie Crust

Want to try your own pie crust? This recipe is a large one, which means I can make enough for up to four pie shells at a time, freezing the extras for later use.

Since the only hard fats I keep in the house are butter and, rarely, margarine, that is what I use for my pie crust. Many cooks swear by lard or Crisco, but I will stick with these. No pie crust could ever be considered "healthy," but there are even more negatives to lard and Crisco than the other two. As long as you don't overmix (something to remember no matter the fat being used), you'll have good results.

Note that there is no salt in this crust--the butter and margarine will provide more than enough!

Country Crusts

4 c all purpose flour
1/2 t baking powder
1 T sugar
1 1/4 c butter or margarine
1 egg
1 T vinegar
1/2 c cold water

1. Blend dry ingredients. Cut in butter until the largest particles are about the size of peas.
2. Combine the egg, water, and vinegar and stir until smooth.
3. Sprinkle the egg mixture over the flour a tablespoon at a time, tossing lightly with a fork to mix. Gather the dough with your hands, so that it cleans the bowl and forms a ball.
4. Chill well before rolling.

Makes four single crust 9" pie shells or two double crust 9" pies.

To freeze: Roll a quarter of the dough into a circle between two pieces of waxed paper and place, flat, in a freezer bag. Several crusts can be stacked in the same bag, as long as they are separated by two sheets of waxed paper between each. Remove from freezer and use just as with purchased frozen crusts.

Strawberry Applesauce Cupcakes

Two factors came together today for an easy, relatively inexpensive dessert that has been a real hit: first, I had some 99 cents a pound strawberries that needed to be used up quickly and I needed to find a dessert that I could make and finish within an hour and a half. Fortunately I still have a lot of frozen unsweetened applesauce that needs to be used up to make room for this year's harvest, so I modified a cake mix recipe to fit what was on hand and came up with some light, refreshing cupcakes. This would make at least 2 dozen regular sized cupcakes, but I made a dozen miniature cupcakes and still had enough for 19 regular ones.

The applesauce thawed quickly, but the microwave could have been used if necessary. This would probably work just as well with frozen strawberries (NOT in syrup) when fresh ones are not available at a good price.

Cupcakes can be a good choice in the summer, since they do bake a little more quickly than full-sized cakes and can be frozen so that you can thaw only as many as you need on a really hot day without heating up the oven again.

Strawberry Applesauce Cupcakes

1 package yellow cake mix
8 ounces unsweetened applesauce
approximately 8 ounces strawberries
2 eggs

Process strawberries and applesauce in blender until smooth. You should end up with one and a half cups of puree; if you need more, you can add more strawberries or just enough water to make that amount.

Combine the cake mix, eggs, and strawberry applesauce puree; when all the ingredients are well-mixed, continue to beat with an electric mixer for 2 minutes.

Preheat oven to 350 degrees. Place paper liners in muffin tins; spray each paper lightly with nonstick cooking spray. Spoon the batter into the cups, filling each just over half full. Bake for 15 to 18 minutes, until the center springs back (or use a toothpick or skewer to test for doneness). If using miniature muffin pans, bake for only 10 to 12 minutes.

Remove from oven and cool. When ready to frost, pull the liner away from the side of each cupcake just far enough to cut a slit in the middle of the cupcake--don't cut all the way through. Spread a little frosting into this slit and press the cupcake together, pressing the paper liner back against the cake. Spread the top with frosting. Makes about 24 cupcakes. Store in the refrigerator.

Strawberry Frosting and Filling

1 T soft butter
3/4 c fresh strawberries, finely chopped
powdered sugar--approximately 2 to 3 cups
1/2 t almond extract
1 t lemon juice (may use bottled or fresh)

Stir strawberries and butter together and then mix in a cup or so of powdered sugar, the almond extract and lemon juice. Beat with a fork until quite smooth. Continue adding powdered sugar until quite thick. Place in refrigerator for at least half an hour. As this stands, the acid in the strawberries may cause the mixture to thin out, so you may need to add more powdered sugar. Warning: this will probably never develop a really creamy consistency, staying much more like a glaze.

If desired, add a small strawberry or strawberry slice to the top of each just before serving.

Coffeecakes, Blueberry and otherwise

Coming to the end of July, we are still in a time when some kind of berry can usually be found at a bargain price in the supermarkets, at the farmers' market or, if you are really lucky, in your own backyard or nearby country roads. Strawberry season may be coming to a close, but there are still reasonably priced blueberries, raspberries, mulberries, and blackberries most weeks.

Today's recipe is infinitely adaptable to any kind of berry--as well as many other fruits--and can be used to stretch a precious cup or so of berries across a lot of servings. It is a good one to keep around in the winter months too, as frozen berries are easily substituted for fresh.

This is a great recipe for a weekend breakfast, with just some juice and coffee, or as a dessert after a light salad meal. It's also an always welcome addition to a potluck brunch. It's a very basic cake that can be found in multiple variations in most comprehensive cookbooks, so it is also a good one for kids who are learning to cook to prepare as a special treat for the family.

Is the house too hot to think about turning on the oven? I've included some instructions for the microwave too. This variation probably isn't as attractive, but it still can bring some variety to summer meals.

Berry Coffeecake

1/2 c oil
1/2 c sugar
1 egg
2 1/2 t baking powder
1/2 c water
1/4 c nonfat dry milk (OR use milk instead of water and omit dry milk)
2 c flour--may substitute up to 1 cup whole wheat for white flour
1 to 2 c blueberries

Crumb topping
1/2 c sugar--may use white, brown, or a mixture of both
1/4 c butter
1 t cinnamon
1/2 t nutmeg
1/2 c white flour, whole wheat flour, oatmeal, or a mixture of these
1/4 c chopped nuts (optional)

Beat oil, sugar and egg together and stir in the dry milk powder. Sift the four and baking powder together and add alternately with the water, stirring just until smooth. Fold in the berries and pour into a well-oiled 7 X 11 1/2 inch pan.

Cut all the crumb topping ingredients into the butter and spread evenly over the cake. Bake at 350 degrees for 40 to 45 minutes.

If frozen berries are used, allow to thaw only about 5 minutes (should still be quite firm) and then add 5 to 10 minutes to overall baking time.

Variations:

Spread half the batter in the pan, top with most of the crumb mixture, and then cover with remaining batter. Sprinkle remaining crumb mixture over top.

Use crushed cereals whole grain cereals like wheat flakes as a substitute for part of the flour in the crumb mixture.

Other fruits that can be used: any berries, including sliced strawberries, sliced or chopped cranberries, raspberries, mulberries, or blackberries. Finely chopped peaches, apples, nectarines, pears, or plums may also be used instead of the berries.

Instead of whole fruit, decrease water to 1/4 cup and stir in 1 1/2 cups applesauce in its place. Add 1/2 to 1 teaspoon cinnamon or apple pie spice to the batter.

Microwave version:

(Best if made in a deep 9 inch round baking dish, though the rectangular pan can be used.)

Prepare coffeecake batter and crumbs as in main recipe, but do not fold fruit into the batter. Spread about one third of the crumb mixture in the bottom of the pan, then layer the fruit over the crumbs. Cover with half the batter, then add a layer of all but 1/3 cup or so of the remaining crumbs. Finish with the rest of the batter and then sprinkle with the remaining crumbs. Microwave for 7 to 9 minutes at power level 7 (medium to medium high), until a toothpick inserted in the center comes out clean.

Do not overbake--the cake will not be as brown as in the oven. The color will be much improved if you use brown sugar in both the cake and the crumb topping.

Mulberries this time

Summer travel, a crashed hard drive, and suddenly it's the end of July with only one post since May--not the way to run a blog!!

I am in the middle of the first crop of my everbearing raspberries and enjoying the luxury of going out to pick a handful just for snacking. Sometimes I bring the berries in first and weigh them (yes, part of my secret weirdness I guess, this love of measuring and counting) and think of how much that little pile would cost at the store. Once again, I can't stress enough that, if you live in raspberry country and have even a little space, start some plants this year.

Today's recipe, however, has nothing to do with raspberries but instead features two other "crops" that are often close to free if you have them in your yard or know others who grow them: rhubarb and mulberries.

Mulberries are an often forgotten fruit that many see as only a mess maker in the yard. Their flavor is very mild but they can be substituted for blackberries or other berries in a lot of recipes. Adding quite a bit of lemon juice will help perk up whatever you put them in, and I noticed a lot of the recipes online include good dashes of almond flavoring.

Rhubarb of course is that great Midwestern backyard staple that needs a lot of help to make it palatable. Still, it is so common here in MN that it isn't too hard to find someone with plenty to spare.

I was the recipient this weekend of a few cups of shiny purple mulberries, and I wasn't up to making pie, the usual use for these berries around here, so I went looking for ideas and found a recipe for a quick jam that I adapted slightly. "The boys" (grandsons ages 3 and almost 5) sampled it with peanut butter on whole wheat bread and were ready for more, more. With something this easy and inexpensive, it seems like a good thing to keep on hand in the summer.

Mulberry Rhubarb Jam

2 c sugar
1 c finely chopped rhubarb, packed
1 c mulberries, packed
1 3 ounce package lemon gelatin

Combine the sugar, rhubarb, and mulberries in a saucepan and stir. Bring to a boil and simmer for 15 minutes. Stir in the gelatin, return to a rolling boil, and remove from heat. Store in the refrigerator.

Makes about one pint.

I still have some mulberries left so I plan to use them in place of blueberries in this tried and true coffee cake recipe based on one from the 1962 Better Homes and Garden New Cook Book, Revised Edition.

Berry Buckle

1/2 c butter (may substitute 1/3 c canola oil)
1/2 c sugar
1 egg
1/3 c nonfat dry milk powder
1/2 c water (use milk if you aren't going to add dry milk powder)
2 c flour--up to 1 cup may be whole wheat
2 1/2 t baking powder
1/2 t vanilla OR almond extract
1 t lemon juice (optional)
2 c berries, fresh or frozen (see NOTE)

Crumbs:
1/4 c butter
1/2 c sugar (may use white or brown sugar)
1/2 c flour
1 t cinnamon
1/2 t nutmeg (optional)
1/2 c chopped nuts (optional)

Cream butter and sugar and stir in egg, vanilla, and dry milk powder. Beat well. Sift flour, baking powder, and spices and add alternately with water. Fold in berries.

Combine all ingredients for the crumbs.

Pour half of batter into a well oiled 7 X 11 OR 9 inch square pan. Spread about a third of the crumbs over this layer and then drop the rest of the batter evenly over the top. Finish by spreading the rest of the crumbs evenly over the top. Bake at 350 degrees for about 45 minutes.

NOTE: This works well with blueberries, raspberries, blackberries and mulberries. Chopped apples or even finely chopped peaches or plums can also be used. For these latter fruits, you may want to spread the fruit over the first layer of batter rather than stirring the fruit in.

If you are using frozen berries, do not thaw them before adding; add about 5 minutes or so to the baking time.

Not too late for rhubarb

A crazy month and a lot of catching up to do! There is still time to use the rhubarb in your backyard...or your neighbor's--here in the upper Midwest, it seems like rhubarb is sometimes like the zucchini of spring, with many gardeners so overly blessed with these ruby red stalks, they are delighted to share with whoever can use the stuff.

I'll admit that I have never been a very big rhubarb fan, but everyone I know seems to love the stuff. If you live far enough north to be able to grow it, by all means start a couple of roots, as it becomes a virtually free food source after the first year. The plants grow easily here in Minnesota, with some homeowners still harvesting stalks for decades. Once established, the "fruit" is virtually free, so it is a good choice for frugal breads and desserts. It freezes well too; just wash, slice, and wrap tightly, squeezing out as much air as possible from the bag.

Another advantage of rhubarb is the nutritional boost it provides for only 26 calories per serving. Of course, its natural tartness means that virtually every recipe that includes it will also have quite a bit of sugar. Still it does qualify as a good nutritional choice, with a lot of vitamin C. You can find a full breakdown of its attributes at http://www.nutritiondata.com/facts/fruits-and-fruit-juices/2056/2

Strawberries are often teamed with rhubarb, a good way to make the generally more expensive strawberries go further. The Strawberry Rhubarb Cake is extremely quick to make and is a good last minute recipe to keep in mind. If you use frozen rhubarb or strawberries, drain the fruit and use that for part of the liquid in the cake mix.

Strawberry Rhubarb Cake

1/4 c butter
1/2 c brown sugar
1/2 c white sugar
3/4 t cinnamon
2 c diced rhubarb (my cake today actually had only about 1 3/4 cup)
2 c sliced strawberries
white or yellow cake mix, two layer size
eggs, water, and oil as directed on cake mix
1 t cinnamon
1/2 t nutmeg

Preheat oven to 350 degrees. Dice the butter into the bottom of a 9 X 13 pan and put in oven just long enough to melt. Remove and mix with sugars and cinnamon in the pan, spreading the mixture evenly.
Dice the rhubarb and slice the strawberries and spread evenly over the sugar and butter mixture. Press the fruit down into the mixture with a fork, so that it is well mixed.
Prepare the cake mix as directed on the package, adding the cinnamon and nutmeg with the other ingredients.
Pour the prepared cake batter over the fruit and bake at 350 degrees for about 35 to 45 minutes, until a toothpick inserted in the center comes out clean.
Allow to cool in the pan for about 10 minutes and then invert on a serving platter. Serve warm or cold, with whipped cream if desired.
NOTE: This cake is so tender, I used about a tablespoon or so less oil in the batter, still with good results.

With a cake mix I had gotten on sale for less than a dollar a few weeks ago and the strawberries and eggs on special this week, the total cost of the cake came to just over $2; the "free" rhubarb really helped to keep the cost down.

The rhubarb pie my kids grew up loving came from their grandmother who had herself received it from generations before. It is a simple dessert and also can be made inexpensively if you have backyard access to rhubarb. Though I don't mind making piecrust, this is an area where the convenience of a pre-made crust may not be much more costly than from scratch—and it may mean the difference between you trying the recipe or passing it by. Since even homemade piecrust is not really what anyone would call a health food, opting for the more preservative-laden pre-made crust might be worth an occasional splurge.

Grandma's Rhubarb Custard Pie

2 to 3 c diced rhubarb
2 to 3 large eggs, beaten
1 1/2 c sugar
3 T to 1/4 c cornstarch
1/2 c milk
cinnamon
9 inch unbaked pie shell

Spread rhubarb in the prepared pie shell. Mix all the other ingredients, except cinnamon, together until smooth. Pour over the rhubarb, sprinkle liberally with cinnamon, and bake at 400 degrees for 10 minutes, then 350 degrees for 30 minutes or until set. To test custards like this, insert a table knife near the center. The blade should come out with none of the mixture clinging to it.

NOTE: As you can see, this is one of those old-fashioned recipes where everything is VERY approximate! I have found that three cups of rhubarb is a good amount to make the filling a generous depth. With the larger amount of fruit, you will want to use three eggs and the full quarter cup of cornstarch. The key is to be sure that you don't end up with a filling that never quite sets.

Oh--and the original recipe called for "top milk," that creamy layer on top of farm milk that had not been homogenized. I have always used skim milk, but you will have a richer custard by using half and half or whole milk.

A Beef-Stretching Meal

As you may have noticed in prior posts, one of the ways that I like to keep food costs under control is by reducing the amount of meat in recipes. In addition to the positive effects on the budget, these kinds of adjustments can often make the dish much healthier as well.

The following recipe served almost 20 people with only three pounds of a very inexpensive cut of beef, resulting in almost seven servings from each pound of the roast. At least three things worked to make the final dish seem full of meat:

• The meat was cut into a relatively small dice, so each forkful was likely to have at least one piece.
• The browning of the meat and then using the drippings from that step to flavor the vegetables extended the meaty flavor throughout the entire dish.
• Finally, adding barley gave an overall meatier mouth feel; combined with a good mix of hearty vegetables, the dish satisfied even the most confirmed carnivores among the group. No one was asking "where's the beef" after this meal.

This dish reheats well, so it is a good one to prepare on a weekend and then freeze in meal-sized portions for quick reheating on busy weekday evenings.

Inspired-by-Mexican-Cooking Beef and Vegetable Stew

Canola oil
3 lb boneless chuck roast, cut in 1/2 inch cubes (see NOTE)
4 c onion, chopped—about 3 medium
3 c diced or thinly sliced carrots (about 3 large carrots)
1 to 2 c diced celery
1 c pearl barley
water
6 large garlic cloves, minced
4 c finely shredded cabbage
2 15 oz cans diced tomatoes and chiles
1 4 oz can diced green chiles
8 to 12 oz frozen corn
1 to 2 T Worcestershire sauce
2 T sugar
2 T mixed dried herbs (my usual mix of basil, thyme, rosemary, and marjoram)
2 t cumin
1/4 c dried parsley (optional)
2 T chopped cilantro or to taste
salt and black pepper to taste

1. Heat the oil to almost smoking in a cast iron or other heavy pan. Brown the beef cubes on all sides. You don't want to crowd the pan, so you may need to do this in batches.
2. Remove the meat from the pan, turn the heat to medium, and add the onion, celery and carrots. Cover and stir occasionally until the onions are golden and the onions are beginning to get tender. Return the meat to the pan.
3. Stir in the garlic and cabbage, cover, and simmer for another 5 to 10 minutes.
4. Stir in the barley, the tomatoes and green chiles and about 3 to 4 cups of water. Add the seasonings and turn heat to low. Cover and simmer for 25 to 35 minutes. Taste for seasoning and add more water as needed (you will probably end up using a total of at least 6 cups of water). Continue cooking until the barley is softened, perhaps another 30 to 45 minutes.
5. Taste again for seasonings. Some adjustments you may want to make could include adding more salt or dried herbs, more Worcestershire sauce, a little sugar, maybe even a little more onion or another can of chiles. More cumin or even hot sauce might be additions that will suit your own tastes too.
6. About 15 to 20 minutes before serving, stir in the corn.

Provide grated cheese, chopped cilantro, diced onions, and hot sauce as desired for toppings.

NOTE: To cut the meat into even pieces, use a frozen roast. Remove it from the freezer an hour or so before starting to cook, long enough for it to begin to still be quite firm but not so hard that it can't be cut. Then just slice it in half inch or so slices, turn each on the side and dice.


And to go with the stew, serve lots of rice. Here is an easy method to follow when you are planning to cook a large quantity and don't have a rice cooker.

Brown Rice for a Crowd

Brown rice (I used 2 pounds for 20 people and had about 3 cups left over)
Salt- about 1 to 2 teaspoons per pound of rice; if you will be serving the rice with a highly seasoned dish (for example, some Chinese dishes with a lot of soy sauce), you may omit the salt or reduce it substantially)
Water to cover (you will need two to two and a half times as much water by volume as rice)

1. Put the rice and salt in a large pot and cover with the water. Cover and let it sit for about 30 to 45 minutes.
2. Preheat the oven to 350 degrees and put the rice in the oven. Bake for about 30 minutes. Check for doneness and fluff lightly with a fork. Add a little more water if necessary to be sure rice is not too dry. Return to oven if needed for another 10 to 20 minutes.

(For white rice, just put the rice and salt in the pot, measure out about twice as much boiling water as rice, cover, and bake at 350 degrees for 30 to 45 minutes, checking about halfway through to be sure there is enough moisture.)

"Taste and Dump"--The "professional" way to cook

This stew is a good recipe for the "taste and dump" approach that will help you become known for your wonderful cooking! As noted in step 5, your own preferences may guide you into all kinds of adjustments to the original recipe. Some days you may find yourself choosing a little more of the herbs, another day craving even more garlic. Never be afraid to taste your recipes like this after the ingredients have had a chance to begin cooking together. Better to do the checking at the stove than getting the dish to the table and then discovering that you really would have liked just one more dash of Worcestershire in the mix.

More Soups--With Carrots This Time

Soups have been made since antiquity, most often by people without cookbooks, measuring cups, or modern markets. Still, many people seem to be intimidated by the thought of preparing a pot of homemade soup, so they continue to reach for an overpriced can of some variety or another when the urge for a warming bowl hits them.

Many years ago, when my children were still very small and our budget was, as usual, very tight, I set a goal of making soup at least once a week. Though I didn't always achieve this, I have had lots of opportunities to discover how easy—and enjoyable—soup making can be.

Do you really need a recipe to make a good soup? No. Are recipes helpful? Yes, especially when you are new to the process or when you are looking for a new idea or two to spark your menus. To help for anyone in either of these categories, here are a few variations of carrot soup that I have made—and written down—over the years.

Carrot Soup I

1 T olive or canola oil
4 to 5 large cloves garlic, minced
1 1/2 to 2 c chopped onions
1 to 1 1/2 c chopped celery
2 to 3 c finely diced (or grated) carrots—the more carrots, the brighter the soup will be
3 bouillon cubes or seasoning packets
1 to 2 c shredded cabbage
1 ca rich chicken broth
water
1 to 2 T tomato puree or paste
1 T chopped fresh basil
1 t Italian seasoning
black pepper to taste

1. Saute the garlic and onions in the oil until browned. Stir in the carrots, celery, and cabbage and continue to cook, stirring occasionally, for a few minutes.
2. Add the broth and about a cup of water along with the other ingredients. Cover and simmer until the vegetables are quite soft.
3. Add 4 to 6 cups more water, depending on thickness desired, taste for seasoning, and allow to simmer for 20 minutes or more to develop the flavors.

Carrot Soup II

2 c concentrated chicken broth
2 medium to large onions, chopped
2 ribs celery, chopped
1 red bell pepper, chopped
1 small jalapeno, seeded and chopped (opt)
4 to 6 medium carrots, thinly sliced (or grated)
4 c water
1 c super sweet corn, fresh or frozen
garlic powder, salt, cumin, and Italian seasoning to taste
chopped parsley

1. Simmer all but parsley until vegetables are very tender, adding a bit more water if too thick.
2. Puree in blender and serve with parsley sprinkled over the top.

Serve with sour cream if desired. This soup has a beautiful bright color and is great in the fall when fresh corn is available and the nights are cool and just right for soup.

Carrot Soup III

1 lb. carrots, peeled and coarsely chopped
1 medium potato, peeled and coarsely chopped
1 medium onion, chopped
salt, to taste
1/4 tsp. freshly ground pepper
3 c. chicken stock
Salt—optional, depending on how much salt is in the stock
1/4 c. yogurt, for garnish (optional)

1. In a 2-quart saucepan over medium-low heat, place carrots, onion, and potato with enough water to cover. Simmer gently until the vegetables are very soft. (This may also be done in the microwave instead—use less water and start out at about 10 minutes, stirring occasionally. The exact length of time will depend on the microwave.)
2. Purée vegetables in a blender or food processor. Return to saucepan and stir in chicken stock. Taste for seasoning, adding salt and pepper as needed. (Be sure to wait to taste until after adding the stock, as there is a wide variation in the saltiness of both purchased and homemade stock!)
3. Place over medium heat; heat through.
4. Serve immediately, garnished with a dollop of yogurt. Add a sprig of fresh oregano or dill if desired.

Dairy variation: None of these recipe uses any milk or cream, but all could be made creamier with a can of evaporated milk added near the end of cooking or with the addition of dry milk powder stirred in late in the simmering process.

Vegan variation:  Simply substitute vegetable stock or bouillon cubes and water for the broth in any of the recipes above. 

As you can see, just a basic "carrot soup" can mean all kinds of dishes. The recipe with "super sweet" corn uses ingredients more likely to be less expensive at summer's end when gardeners are harvesting their bounty and the farmers' markets are full of sweet corn and peppers and fresh herbs. The recipe with cabbage is more likely to be a "frugal" choice in the winter (especially after the St. Patrick Day cabbage sales!), as is the potato and carrot choice.

The choice is yours; check out what's in your refrigerator and what's on sale in the stores or farmers market and develop your very own recipe.