Tasty Frugal "Round 2" Soup

I know turning "left overs into soup" isn't a new concept but, wow, it was so good!! Even my picky-butt family really liked this "stoup"- it is so simple, fast, frugal, and soup-er easy!!! 

 I just had to share it.

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I used about 1 & 1/4 C  left over top round from a previous meal I had cooked in a crock pot cooker with cream of beefy mushroom  soup and beef stock along with caramelized onions and smothered mushrooms to make this soup. I also had about 3 C of sauce left over "gravy".

Easy Beefy Mushroom & Barley Soup

Barley:
1 C Pearl Barley
2 1/2 C Beef Stock
Kosher Salt to taste
2 T ButterHeat stock to boiling over med heat. Once boiling add butter,  kosher salt, and pearl barley- stir to combine and turn to low. Cook on low for about 45 min or until al' dente but not mushy.

 Soup:
1 -Lb cooked Top Round Roast, cut into 1" chunks
3 C Beef Stock/Soup combo gravy
3 T Butter
6 oz mushrooms, sliced
1/2 onion, finely chopped
3 cloves of garlic, minced
Cooked Barley from above
kosher salt and fresh cracked pepper
1-2 t of beef bullion (optional)
Saute mushrooms and onions until soft and fragrant about 3-5 minutes. Add garlic and cook until fragrant about 1 minute. Salt and pepper to taste and add the rest of the ingredients up to bullion. Simmer on low about 20-45 minutes depending on time constraints and preference.

Tips & Hints:

• I personally like to reduce the the soup to a stew'ish, somewhere between a stew and a soup consistency plus, I enjoy the way the flavor develops after 45 minutes. 
• I will taste the soup at the end of cooking and add beef bullion if I feel it's needed, this is my preference feel free to omit this if desired.
• This soup freezes wonderfully.

If you wanted to make this didn't have any cooked beef or left over gravy I would:

1. Cook the barley as stated above
2. Brown 1-1 & 1/2 Lbs uncooked seasoned beef with salt and pepper in 1-3 T butter and remove from pan but, keep warm
3. Then saute` mushroom and aromatics as stated above
4. Deglaze the pan with 3 C beef stock and add beef back into pan
5. Cook on low & simmer for 45 minutes or more until beef cooks through and is tender- may take up to 60 minutes.
6. Taste again and season if needed
7. To achieve the same richness & decadent consistency as cream of whatever soup I would add 1/4C  heavy cream at end of cooking.

Pantry Challenge Menu Continues: November 12-18, 2012

Ahhhhh!!! ... only 4 appointments this week so we can catch up on much needed homeschooling!! 

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With a lighter week and a little less stress I can make more involved meals plus I get to enjoy the kids without the clock ticking away...

One dish I REALLY LOVE is 

Greek Stuffed Chicken,

I bet you have all ready guessed that one right?? I have included it in my menu plan many times yet, unfortunately, I don't think I have been able to make more than twice. 

This week I AM MAKING it!!This dish is healthy, delicious and nutritious!

I am using my freezer storage for all the main dishes, sides & some are pre-made freezer meals, so super easy and FAASSST!!!!

I found European cheese on sale this week, I am excited to try these gourmet, aged, organic & grass-fed cheeses. One type is an Irish Butter cheese, it is supposed to be a smooth cheese with a sweet nutty undertone, another is a creamy sharp and the the third a Swedish with a waxy paper, with a really interesting smell nutty and sweet...it will interesting. I have different apples from the orchard, sweet, spicy, crunchy, crisp, crunchy... all kinds of tastes to describe in our taste buds journal. 

 

Breakfast Options:

Choose Your Own Toppings Omelets:
(Shredded cheddar, Ham, Bacon, Sausage, roasted red/yellow peppers, Caramelized Onions, sauteed  Mushrooms, asparagus, spinach, summer squash, or zucchini)  
Peanut Butter & Jelly Breakfast Bars, Hot Cereal, Cold Cereal, Sausage Gravy & Biscuits, Waffles, Fruit, Juices, Water Essences, Smoothies, Keifer

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Lunch Choices:                     Side Selections:
Hot Ham & Cheese Triangles               Veggie Chips             Carrots/Celery & Dippings
Octodogs {Octopus} Hot Dogs             Tator Tots                  Buttered Steamed New Peas
Peanut Butter & Jelly Rice Cakes         Dried Fruit Medley   Woven Wheat Crackers         
Chicken Nuggets                                   Nuts                           Fruit (Grapes, Bananas, Oranges)
Fish Sticks                                             Cheese Plate              Pretzels
DIY Honey Mustard Chicken               Applesauce                Cottage Cheese
Smoked Turkey Wrap                           Mac'N'Cheese            Yogurt
      

Supper Offerings:

Monday:
Chicken Piccata w/Capellini Pasta,  Mixed Greens w/Feta Cheese, Toasted Almonds and Balsamic & EVOO Vinaigrette.

Tuesday:
Chicken Scampi, Twice Baked loaded potatoes {w/sour cream, bacon crumbles, cheddar cheese, & cream cheese}, Tomatoes & Cucumber Salad {Italian Herb-ed balsamic & EVOO vinegrette w/Sharp Cheddar Cheese Cubes}

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Wednesday:
Beef & Barley Soup, w/ Homemade Artisan Bread, Spinach Salad w/Feta Cheese, Toasted Almonds w/ Balsamic & EVOO Vinaigrette.

Thursday:
Greek Stuffed Chicken, Roasted Rosemary Seasoned Potatoes, Lemon Grilled Asparagus




Friday:
Chicken Swarmas, Homemade Pitas W/Roasted Red Pepper Humus & Tahini Sauces, Roasted Broccoli & Cauliflower Medley & Spinach Salad w/Feta Cheese, Toasted Almonds and Balsamic & EVOO Vinaigrette.

Saturday:
MICI (Romanian Meat Log), fried potatoes w/mushrooms & Onions, & Caramelized Brussels sprouts

Sunday:
Spinach Stuffed Rigatoni {some ready made freezer item I got on sale} w/Marinara Sauce & roasted Veg Medley: {Zucchini, Summer Squash, Onion, Mushrooms, & Red Pepper}, Mixed Greens Salad w/Balsamic & EVOO Vinaigrette


Snack Time Fancies:

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Celery Peanut Butter Logs w/Raisin Ants,  
European Cheese Tasting Plate, Laughing Cow & woven wheat Crackers, Pickles, Apples, Grapes, Oranges, Bananas, Carrots, Cheesey Crackers, Pretzels, Pop tart Crisp, Coconut Protein Bars, Kiefer, Smoothies, Nuts & Dried Fruit, Cottage Cheese, Humus, Peanut Butter & Jelly Bars, Pizza (Pepperoni & Smoked Mozzarella/Provolone Cheese) Stacked Club Crackers,


Linked to Menu Mondays,

The PERFECT {American Styled} Gyro!

I LOVE gyros!!!

 I know "the Perfect Gryo" is a BOLD title, 

but honestly 

IMO is MOST CERTAINLY is!!! 

I could eat them every day, I just can't afford the cost or the calories, but since I found this recipe online I make it more often. 

Photo Credit

I have adjusted it to meet my budget and family tastes- it is very flavorful & worth the extra steps to get that perfect texture and taste!!

I will make the pitas and the tzatziki sauce from scratch too I love that I know what the exact ingredients that is in my food. Though making it all from scratch does take time I will double or triple my efforts and place the extras in the freezer making it easier for me later in the month.

The Best part of this, though time consuming, is you can make it ahead of time and slice it broiling each slice as you desire a sandwich....

Ingredients

For the meat:

• 1 pound  ground 85% lean ground beef
• 2 teaspoons kosher salt (or 1 teaspoon table salt)
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons picked fresh oregano leaves (or 1/2 teaspoon dried)
• 1/2 onion, cut into 1-inch chunks
• 3 cloves garlic, sliced
• 5 slices sliced bacon, cut into 1-inch pieces

For the yogurt sauce:

• 3/4 cup plain, unsweetened yogurt
• 1/4 cup mayonnaise
• 1 clove garlic, minced on microplane
• 2 teaspoons juice from 1 lemon
• 2 tablespoons chopped parsley 
• 1/4 C Grated English Cucumber

To serve:

• 4 pieces soft, hand-pulled-style pita (not pocket pita or better yet homemade try my tips and recipe here)
• Chopped fresh tomato
• Finely sliced onion
• Shredded Lettuce 

Directions: {D

1. Combine ground beef, salt, pepper, and oregano in medium bowl. Mix with hands until homogeneous. Cover and refrigerate at least 1 hour or up to over night. 
   
   Meanwhile, place yogurt in fine-mesh strainer set over small bowl. Allow to drain in refrigerator for 1 hour. Adjust oven rack to middle position and preheat oven to 300°F. 
   
   Place cold meat mixture in bowl of food processor with onion, garlic, and bacon. Process until smooth puree is formed, about 1 minute total, scraping down sides with rubber spatula as necessary.
   
   
2. Line rimmed baking sheet with aluminum foil. With moist hands, form meat mixture into rectangle about 1 1/2 inches high, 8-inches long, and 5-inches wide. Bake until center of loaf reads 155°F on an instant read thermometer, about 30 minutes. Allow loaf to rest at room temperature for fifteen minutes (or refrigerate for up to a week or freeze loaf at this point)
   
   
3. Meanwhile, make sauce. Combine strained yogurt, mayonnaise, garlic, lemon juice, cucumber and parsley and stir to combine. Season to taste with salt. Refrigerate, covered, until ready to use.
   
   
4. Adjust broiler rack to highest position (about 1 1/2 to 2 inches from broiler element) and preheat broiler. Slice loaf crosswise into 1/8th to 1/4-inch thick strips (each strip should be about 5-inches long and 1 & 1/2 inches wide). Lay strips on rimmed baking sheet lined with aluminum foil and broil until edges are brown and crispy, about 2 minutes. Tent with aluminum foil. 
   
   Warm bread by placing on rimmed baking sheet and broiling until soft and pliant, about 45 seconds per side.
   
   
5. Spread 1/4 cup of sauce over each piece of bread. Divide meat evenly between sandwiches. Top as desired, wrap with foil, and serve.
   
   

   
   

   
   

   
   

Pantry & Freezer Storage Menu Nov. 5-11, 2012

This is a another tight week with appointments nearly every day & one I didn't even expect but if I want my insurance to continue paying for my 3 x's/week visiting nurses and the wound vac to continue I have to add in another visit to the Cleveland Clinic on top of a visit to the neurology clinic @ Akron Children's for my son plus his 2 therapy sessions later this week on top of my nurses appointments. I had hopes of stopping off in Medina on my way home from Akron to pick up a small school desk one of my online homeschooler co-op members offering- we will see....

So each meal has to be fast, easy and bc of the extra gas, co-pays, and parking fees needed this week nearly FREE. To achieve this I am trying to live out of the pantry and freezer storage I have built up & I am utilizing my crock pot to make each meal stress free!

Photo Credit

Sorry this won't be very adventurous, just basic stuff, but nutritious and tasty, we have to find ways to save money to make this happen. 

It was so embarrassing last week when we met with my atty and we had to borrow money for the parking, all the parking garages and lots in down town Cleveland apparently are CASH only, and with hurricane Sandy causing all kinds of power outages it was crazy downtown last week. WE have to keep a tight reign this week!

You can tell just from a few paragraphs from this post alone

I have A LOT going on in my life, 

• my son's health issues,
• applying for programs regarding my son's health situations
• my health issues, 
• legal issues we are dealing with, 
• stupid insurance, 
• homeschooling a precocious preschooler,

... Menu planning gives me 
ONE LESS thing 
I have to worry about...

On to the Menu:

Breakfast Options:
Scrambled Eggs, Toast Points, Hot Cereal, Waffles, Pancakes, Bacon, Sausage Gravy & Biscuits, Cold Cereal, Fruit, Smoothies, Kiefer, Veggie & Fruit Juices

Lunch Choices:                                 Side Selections:
Tomato Soup & Grilled Cheese Sandwiches,  Cottage Cheese       Crackers
Chicken Nuggets,                                                  Fruit                        Cheese cubes
Peanut butter & Jelly Sandwiches,                    Veggie Chips           Carrot sticks & Dippings 
Pizzawiches,                                                            Rice Pudding          Raisins
Cheese, Cracker & Veggie Plate                           Nuts                        Applesauce
Crab Cakes                                                              Buttered Noodles    Steamed Broccoli 
Black Bean Burgers                                               Grilled Asparagus & Humus

Supper Offerings:

MONDAY:
Crock Pot Chicken Paprikash w/Egg Noodles, & Fried Cabbage

TUESDAY:
Chicken Enchiladas, Salsa Rice, & Refried Black Beans

WEDNESDAY: 
Crock Pot Barb-B-Q Pork , Boiled Buttered Potatoes, Super Sweet Corn Nibblets, & Home made Coleslaw  

THURSDAY:  
Crock Pot Brown Sugar Chicken, Penne Aglio Et Olio,  & Grilled Asparagus

FRIDAY:
Stromboli, bread sticks, Pepperoni & Smoked Provolone Rolls, & Roasted Zucchini, Mushrooms, Red Pepper, and Yellow Squash

SATURDAY:
Creamy Mushroom Pot Roast, Smashed Potaotes, Roasted Summer Sweet Corn On the Cob   

SUNDAY:
Baked Pasta, Spinach Salad, Garlic Crescent Rolls, &  Steamed Buttered Cauliflower

SNACK TIME FANCIES: 
Fruit, Keifer, Smoothies, Veggie & Fruit Juice Mocktails, Citrus Water Essences, Milk, Cheese & Veggie Plates, Cracker Munchie Plate, Rice Pudding, Raisins, Nuts, Granola, Pop Tarts, Cold Cereal, Cheesey Crackers, Cottage Cheese, Yogurt, Applesauce, Hummus and Carrots, & Laughing Cow and Triscuits Woven Wheat Crackers. 

Link to Organized Junkie

MYO CHAI-SPICED {COFFEE} LATTE!!!

This downward economy has effected so many of us that we all have had to buckle down and find ways to save a buck or two Most times it starts with the frivolous treats in the food budget & unfortunately the compromise in taste  that comes from this exchange often leaves us quite disappointed.......

Does this look awesome?  Read further...

But Boy-oh-Boy have I got good GREAT NEWS for you!!!!!!!! 

This is NOT of those times!!! 

YIPPPPPEEEEEE KIAIAHHHH YAYYYYYY!!

OK, so it doesn't take me much to get excited what I am talking about is my early morning delights, the one thing that makes me feel more human, a tasty lil' delight I would like to call YUM! Or I guess to the lay person coffee.

 I LOVE, LOVE, LOVE--did I mention LOVE and ADORE chai spices so I added that to my morning pot of JAVA & made it  JAVAID.  Translation ... DELICIOUSNESS!!!! 

I like a sweet creamy latte so I add 1 can of sweetened condensed milk, hey I didn't say it was low-cal, just low cost and HIGH FLAVOR content..... You can thank me later!!!



   
Enough chit-chat bring on the recipe!!

Items Needed:

• 1 Coffee Pot {Mine makes 12 C I pour in water to 10 C line)
• Filtered Water {Tastes better that way, but since we are on the "down-low I use plain tap)
• Heat resistant Spoonula
• Hazel Nut Coffee or Coffee Grounds of Choice {My perfect money saving tip, try using less coffee grounds, I know you are looking at me like I am nuts, but if you can do it you can save so much money just by using 1 T less grounds per pot of coffee to actually make 1 extra pot of coffee per can.. :-)
• 1- Can sweetened condensed milk (SCM)- {I use the cheapest brand I can find) 
• Coffee Filter
• Can Opener 

The Spices Used
2 Cardamon pods opened and crushed
1-2 T Ground Cinnamon
1-2 t Ground Cloves
1/2-1 t Dried Ground Ginger (fresh grated doesn't have the correct flavor profile)
1/2 t fresh Grated Nutmeg or can use the ground version in spice aisle
1/8-1/2t ground allspice 

Directions;

1. ADD the spices above to the coffee filter along with the preferred amount of coffee. 
2. ADD enough coffee grounds to make a pot of coffee minus 2 cups. For instance, my coffee maker makes 12 portions- I add enough coffee grounds to make 10 C pot.
3. ADD water to your coffee maker leaving a 2 C portion space available on the water line.
4. MAKE coffee...SEEEE SOOOOOOO EASY, YOU CAN DO THIS!!!!  
5. ADD SCM to the freshly BREWED pot of Java, be sure to scrape all the ooey, gooey, goodness from bottom, sides and top of can w/your heat resistant spoonula.
6. STIR w/spoonula for 2 minutes, the heat of the coffee will help you to completely blend the SCM
7. POUR into MUG/CUP of choice 
8. ADD whipped cream and fresh sprinkle of cinnamon
9. ENJOY!!!!!

TIPS:

• I save more money by purchasing both Hazel Nut Coffee and Reg Coffee Grounds (My choice is Mild Mexican Ground), I add in a 2 -1 ratio, giving me a hazel nut flavor but saving me some $$.
• My perfect 10 pot of coffee is 4T & 1 t of my coffee ground mixture
• I usually only drink 1-2 mugs that is all I need, plus this isn't a low-cal beverage and personally I would rather eat my calories rather than drink them...                                   So WHAT DO YOU DO WITH THE REST???
• I am glad you asked....I am a cheapskate and semi-hoarder (YIKES!) so I saved the glass jars that once held pasta sauce about 19-28 oz jars with tightly fitting lids and I pour the coffee in them. Loosely place lids on top until completely cooled, will semi-seal them, once completely cooled tightly close them and store in fridge.
• This allows me to have about 2-3 jars of coffee creamy Chai goodness at moments notice just awaiting me through out the day.
• YOU can do this throughout your work day even if  you work away from home- WHY NOT use your thermos and pour this deliciousness in, take it work and when those co-workers do a coffee run to that $5/venti splash of this skinny soy that specialty coffee shop .... you say polietly "no thank-you", pocket that $5- not only have saved $$ but you know have made it exactly how you like. (No one can screw up your specialty drink  order or "accidentally" drink your coffee and leave you with their cup of gross espresso bitter  yuckiness...ohh this never happened to you???
• Or you could be a sweetie and major brown-noser by show off you barsita skills or pinterst pinning "good taste" and brew  a couple pots. Bring your coffee goodness to work &  share with your favorite co-workers. Brownie points SCORED that saved you $5/serving, I think this is like .20/serving!!!!
• IF you like to enjoy your latte iced but hate the way ice weakens your coffee as it melts, pour some of the coffee into your ice tray, freeze completely, & place "coffee cubes" into a gallon/pint storage freezer bags. Then when the mood strikes your fancy, place the coffee cubes into clear container of choice, (I Like to SEE my chilled work of art) and pour your chilled tasty treat over "coffee cubes",  top with whipped cream, sprinkle with cinnamon and add straw.....HMMMMMM MMMMMM MMMMMM!!!!

Ohh by the way........It's Later... :-)

Linked to Weekend Potluck,30 Days Pity Party,Tidy Mom,

Menu for 10-28-2012

Busy week with loads of important appointments, I am going to utilize 

my freezer pantry & crock pot to  

save money and time. 

This will also be a cultural week with Chinese, Greek, Italian, & Mexican dishes.

Breakfast Options:
Waffles, Buttered Toast, Cold Cereal, English Muffins & Jam, Bagels w/Cream Cheese, Hot Cereal, Yogurt, Smoothies and Fruit.

Lunch Selections:

Proteins:                                                  Sides:
Chicken Nuggets                                              Cottage Cheese          Carrots & Dippings
Peanut Butter & Jelly Sammies                 Applesauce                Veggie Chips & Hummus
Fish Sticks                                                Yogurt                       Pickles
Hot Ham & Cheese Sammies                      Pretzels                    Fresh Fruit of Choice
English Muffin Pizzas                                 Trail Mix                   Cheese Chunks
Left Overs From Supper                             Cheese Crackers       

Supper Offerings:

Monday:
Orange Chicken w/ Stir Fried Broccoli and Brown Rice

Tuesday:
Smothered Pork W/garlic Mashed Potatoes, Buttered Corn Nibblets, & Spinach Salad

Wednesday:
Tacos W/ Refried Black Beans, Yellow Rice, Salsa and Chips

Thursday:
Greek stuffed Chicken, Roasted Potato Picatta, Hummus and Pita chips w/Carrots plus

Friday:
Homemade Pepperoni Pizzas W/Sausage & Italian Cheese Calazones, Bread sticks plus Spinach Salad

Saturday:
Gyros w/Picotta Pasta, Lemon Grilled Asparagus, and Humus with Pita Wedges and Carrots

recipe and photo credit

 

Sunday:
Spaghetti w/ Bolognese Sauce  Garlic Bread & spinach Salad









Linked to Organized Junkie Menu Mondays 

RECIPE WED # 19: SAUSAGE GRAVY

This is not for the dieter! It is sooooooo good rivals Bob Evans, we really like it in my house, but bc it is so unhealthy I only serve it on special days! My kids LOVE it!

• 2 lbs ground bulk sausage
• Flour
• 4 T butter
• Whole Milk
• Sage
• Kosher Salt 
• Fresh Cracked Pepper

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1. Brown the sausage in a large heavy skillet- I always use my HUGE aluminum clad stainless steal chicken frying pan
2. Sprinkle with ground dried sage and pepper a touch of salt, taste to be sure it needs it
3. Remove the sausage and drain over a bowl to capture all the drippings
4. Pour the fat back into the pan along with 4 T butter and melt the butter
5. Add enough flour to absorb the juices in the pan and cook for 2-3 minutes to cook the flour
6. Slowly add Milk to pan whisking constantly
7. I use about 2-3 Cups of milk. I add about 1/2 C at time. You will know the right amount to add by how the milk looks.
8. Allow to come to a gentle boil and reduce to simmer until the desired viscosity is achieved.
9. Add sausage back to pan to warm in gravy.
10. Season with lots of pepper and some salt as needed

Serve with buttermilk biscuits, fresh fruit, & diced hash-browns for the ultimate stick to your ribs breakfast! Perfect for day out hiking with kids looking for the prettiest leaves for your Thanksgiving place mats!!