Recipes.MoombaDave.com

$1.77 recipe / $0.11 serving

Eating anything with marinara sauce is just so much better when you have a garlicky, chewy/crispy piece of bread to sop up the extra sauce. So, while I was planning my Pesto Stuffed Shells this week, I thought about grabbing a box of garlic bread from the freezer aisle… after all, it’s very cheap, only about $2 a box. Then I started thinking, “Well, I can buy a HUGE loaf of fresh french bread for a dollar… can I make the garlic bread for less?” You bet. Many grocery stores sell giant baguettes of French bread hot from their bakery every day for $1-$2. Snatch one of those up, make this quick buttery garlic spread and you’re well on your way to having hot, fresh (and trans-fat free!) garlic bread. This bread was so delicious that it disappeared almost instantly between me and my roommates.

The best part of it is that you can control how much butter/oil is on your bread- you just never know with the frozen kind. This recipe yielded 16 2-inch wide pieces of bread and I only used 4 Tbsp of butter and 2 Tbsp of olive oil total. That equals out to just .25 Tbsp of butter (less than a teaspoon!) and half that much oil per piece. Not bad… not bad.

Total Recipe cost: $1.77
Servings Per Recipe: 16 (2 inch wide pieces)
Cost per serving: $0.11
Prep time: 10 min. Cook time: 15 min. Total: 25 min.

STEP 1: Let the butter sit out and come to room temperature prior to beginning the recipe. Preheat the oven to 400 degrees.

STEP 1a: If using a food processor, combine the garlic (cloves can be whole) and olive oil. Process until the garlic is minced. Next add the softened butter and process for another 30 seconds. Add fresh parsley and process once more until the parsley is in small pieces. Add a pinch of salt, taste and adjust to your liking.

STEP 1b: If you are not using a food processor, mince the garlic with a knife. In a bowl combine the garlic and softened butter. Stir in the olive oil. Mince the parsley and stir it into garlic/butter/oil mixture. Add a pinch of salt, taste and adjust to your liking.

STEP 2: Slice the baguette in half lengthwise and open it so that both cut sides are facing up. Spread the butter/garlic mixture evenly over the cut surface. Bake the bread for 10-15 minutes at 400 degrees. Every oven is different so keep a close eye on it. Take the bread out when it is a deep golden brown on the edges.

STEP 3: Cut the bread into 2-inch wide pieces and serve with a saucy Italian meal!

Step By Step Photos

Mince the garlic with the olive oil in a small food processor.

Add the butter, process. Add the parsley, process again. Now it’s ready to spread!

Spread the garlic butter over the cut surface of your baguette. Start with a thin layer then add more to make sure you don’t run out mid-way.

Bake the bread for 10-15 minutes at 400 degrees. Slice the bread into 2-inch wide pieces and enjoy! Be careful… it’s addictive!

ref:  http://budgetbytes.blogspot.com/2010/03/garlic-bread-177-recipe-011-serving.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+BudgetBytes+%28Budget+Bytes%29

$8.51 recipe / $1.42 serving

It should be obvious by now that I love to stuff things (Pepperoni Stuffed Chicken,Cranberry Walnut Stuffed Pork Loin, Stuffed Poblano Peppers). Well, here I go again, stuffing some more filling into what would otherwise be a very boring bit of food. Instead of doing the regular old cheese stuffed jumbo shell pasta, I decided to give it a little kick with some pesto. I mixed basil pesto into the cheese filling which added TONS of bright flavor. I had some fresh spinach lying around, I decided to roughly chop some and throw it into the mix as well. You can leave out the spinach or add more if you’d like; it is not a major player here, I just like to add more veggies whenever I can. Also, I have been making my ownmarinara lately but I had a jar of store bought sitting up in my cupboard using up space so I decided to use that this time instead.

I set a serving size at 3 shells per person because I made a big green salad and garlic bread to go along as sides (recipes later this week). If you are eating the shells alone you may want four… or five if you are a big muscular man with a monsterous appetite. I was able to fill 22 shells with the amount of pesto cheese mix I made, which left me with more than a few left over shells. Even though you probably won’t end up using all of your cooked shells, it is a good idea to boil all of them in case some rip or tear in the process. Just consider them “back up” shells.

Total Recipe cost: $8.51
Servings Per Recipe: 7 (three shells each)
Cost per serving: $1.42
Prep time: 10 min. Cook time: 45 min. Total: 55 min.

STEP 1: In a bowl, mix together the ricotta, mozzarella, pesto and the egg (the egg keeps the filling from getting too runny when cooked). Roughly chop the spinach and stir it into the cheese mixture. Refrigerate the filling until you are ready to use it.

STEP 2: Cook the pasta according to the directions on the box (boil for 12 min.). I added 1 Tbsp of cooking oil to the boiling water to keep the shells from sticking to each and the pot. You will still need to gently stir a few times during cooking. Be careful not to over cook the pasta or else it will rip easily and be too mushy after cooking with the filling and sauce. Drain the pasta and rinse with cool water to stop the cooking process. Let the pasta drain.

STEP 3: Preheat the oven to 350 degrees. The shells roll up tight (see photo below) when they are cooked so use the fingers on one hand to hold them open as you spoon about 3 Tbsp of pesto cheese mix into the center of each. There should be enough pesto cheese mix to fill the shell so that it stays open just slightly (the edges should be about 1/2 inch apart). Fill as many shells as you can with the cheese mix.

STEP 4: Spread one cup of pasta sauce in the bottom of a glass baking dish. I used a 9.5×14 inch dish because that was all that I had available at the time but it was too big for 22 shells. You want to pack them in tightly in a single layer. If you space them too far apart, they will dry out during the cooking process. Place all of the shells in the baking dish as close together as possible and pour the remaining 2 cups of sauce over top. Bake for about 30 minutes at 350 degrees or until the sauce is bubbling up around the edges.

Stuffed shells prior to baking

Step By Step Photos

I would make fresh pesto if I had a big basil plant but I don’t so I buy this pesto at the store. The price is very reasonable in my area and it only took about half a jar for this recipe.

I added this roughly chopped spinach because I like to hide vegetables everywhere I can!

Here is the finished pesto cheese filling (ricotta, mozzarella, pesto, spinach and an egg).

After cooking the jumbo shell pasta, they will coil up pretty tightly so you will need to use one hand to hold each one open as you fill it with a spoonful of pesto cheese mix with the other. It’s easier than it sounds but a little messy.

Here are some stuffed shells before cooking. If you over fill one (like the one in front) you can scoop a little out to fill another… or you can just leave it and have fewer but fatter shells.

Pack the shells into a baking dish with sauce underneath and on top. Bake for 30 minutes.

Serve with garlic bread, a big salad and maybe a glass of wine!

NOTE: Leftover pesto should not be wasted… it’s too precious. Pesto freezes really well so pour it into a freezer bag, label it and save it for a rainy day (maybe make some Pesto Chicken with it later!).

This recipe is pretty cheese and I DID tell myself that I was going to watch my saturated fat intake so here are a couple of alterations that you can do to make this dish a little healthier. First, use part-skim ricotta, not whole. Yes, whole tastes better but once the pesto is in there, you won’t notice. Use 2% mozzarella for the same reason. Lastly, you can add double the spinach which will add texture, fiber, nutrients and bulk up the cheese mix allowing you to fill more shells. As with any dish that is rich or cheesy, watching your portion size goes a LONG way so pack your portions out ahead of time!

ref:  http://budgetbytes.blogspot.com/2010/03/pesto-stuffed-shells-851-recipe-142.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+BudgetBytes+%28Budget+Bytes%29

$6.18 recipe / $1.03 serving

Whew, what a week… after having out of town visitors for the past four days, I am finally getting back into my routine (school, blog, sleep… school, blog, sleep… school, blog… well, you get the idea). Anyway, I needed something quick an easy to make today that would feed me for the rest of the week. Stuffed poblano peppers fit the bill. Well, they weren’t exactly quick (thanks to the rice and pepper roasting process) but a lot of that time was “passive cooking” so I was able to take care of other business at the same time.

I decided to do a vegetarian stuffed poblano but if you have extra chorizo, other sausage or chicken waiting in your freezer, by all means cook it, chop it and add it into the mix! My peppers contained seasoned rice, black beans, salsa and cheese. It is a classic combo that I can’t ever seem to get enough of. Stuffing it into smokey and slightly spicy poblano peppers just made it extra special. I love these stuffed peppers because they are a cute little self contained meal that is easy to reheat and devour whenever I’m hungry. Normally I would put a dollop of sour cream right on top too but I gotta watch the saturated fat to keep my cholesterol in check so… you know.

Total Recipe cost: $6.18
Servings Per Recipe: 6
Cost per serving: $1.03
Prep time: 30 min. Cook time: 1 hr. 30 min. Total: 2 hrs.

STEP 1: Cook the rice in a medium pot with 1.75 cups of water and two buillion cubes.(instructions for cooking rice here) While the rice is cooking, finely chop the cilantro. Mix the cilantro and chili powder into the rice after it has finished cooking. Set the rice aside until you are ready to use it.

STEP 2: While the rice is cooking, roast the poblanos. Preheat the broiler to 400 degrees. Spray a baking sheet and coat all sides of the poblano peppers with non-stick spray (you can rub olive oil all over them but I find spraying is much easier). Place the baking sheet a few inches under the broiler (I use the second rack level) and broil on each side for 5 minutes.

STEP 3: After broiling the poblanos, the skin should be blistered and bubbly. Immediately place the peppers into a ziplock bag for about 15 minutes to allow the steam to loosen the skin. Remove them from the bag and peel away as much of the skin as possible (be gentle and it is okay if you can’t get ALL of the skin).

STEP 4: Cut a boat shaped piece out of each pepper and then carefully remove the seeds and seed pod. Save the pieces of pepper that are removed to make the openings because it makes a great ingredient for salads, burrito bowls or quesadillas (breakfast quesadilla anyone?).

STEP 5: Preheat the oven to 350 degrees (bake, not broil this time). Gently fill the peppers with layers of seasoned rice, salsa, cheese and beans. I began with rice (1/3 to 1/2 cup), then 1 Tbsp of salsa, 1/3 oz. of cheese, beans (as much as I could stuff in), then more salsa and cheese (same amounts as before).

STEP 6: Place the peppers back in the oven and bake until they are heated through and the cheese is melted (about 20 minutes). Enjoy!

Step By Step Photos

Cook the rice using 2 bullion cubes then mix in minced cilantro and chili powder after cooking.

Prepare the poblanos for roasting by coating them in oil and placing them on a baking sheet. Place under the broiler for 5 minutes on each side.

After roasting the skin will be blistered. Place in a ziplock bag for 15 minutes to allow steam to loosen the skin.

Peel off the skin, cut an opening in each and remove the seeds and seed pod.

Layer in the rice, salsa, cheese and beans… I added more salsa and cheese after this picture. Bake for 20 minutes at 350 degrees until they are heated through and the cheese is melted. Dig in!

NOTE: I had a little left over rice and beans so I piled that into a container with salsa and the chopped up bits of poblano that were cut away to make the openings. I sealed up the container and put it in the freezer. Later I can just pull it out, defrost in the microwave, add some sour cream or cheese and have a nice little burrito bowl! YUM!

ref:  http://budgetbytes.blogspot.com/2010/02/stuffed-poblano-peppers-618-recipe-103.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+BudgetBytes+%28Budget+Bytes%29

$3.69 recipe / $0.62 serving

I saw this recipe a few months back in Bon Apetit and it only briefly grabbed my attention. It wasn’t until I saw it AGAIN on Mehan’s Kitchen that I thought, “I have to make this immediately!” Maybe I was just craving greens or maybe Bon Apetit needs to hire Mehan to do their food photography… either way, I am glad I tried the recipe out. I loved Mehan’s idea for adding sausage to the recipe but I opted out this time because my diet this past week has been particularly meat heavy. Next time, though, sausage it is! Also, I forgot to buy a yellow onion at the store and although they taste quite different, I used half of the red onion that was in my fridge. It was still delicious and it added a splash of color!

The recipe turned out pretty tasty, it reminded me a little of the lemon parsley pasta I made a while back but with more greens. I will be making this again because I really enjoyed the flavors but next time I will make two changes. 1) I will be using bowtie pasta because I find it really hard to stir chunks of stuff (like kale) into thin spaghetti. The spaghetti tends to clump together and all of the other ingredients migrate to the outside of the bowl. 2) I will definitely use two bunches of kale because I would like the kale to pasta ratio to be a bit more even. Then, maybe then, this dish will be perfect.

Total Recipe cost: $3.69
Servings Per Recipe: 6
Cost per serving: $0.62
Prep time: 5 min. Cook time: 25 min. Total: 30 min.

STEP 1: Finely chop the onion and garlic. Heat 2 Tbsp of olive oil in a large pot over medium/high heat. Add the garlic and onion and saute until soft.

STEP 2: Wash the kale and remove the leafy green bits from the stem (some say cut it off but I just grabbed and pulled!). Rip or cut the kale into pieces about 2×2 inches. Add the kale and 1/2 cup of water to the pot with the onion and garlic. Stir it a bit, add a lid and turn the heat down to medium/low.

STEP 3: While the kale cooks down, cook your pasta according to the directions on the package (boil for 5-7 minutes). Drain the pasta and set aside.

STEP 4: When the kale has reduced in size by 1/2, changed to a dark green color and is tender (taste some, about 15 minutes of cooking), add the pasta, juice from the lemon, salt, pepper and parmesan cheese. Stir it all together and serve!

Step By Step Photos

Cook the onions and garlic in olive oil until soft.

Add the kale and 1/2 cup of water. Turn down the heat to medium/low, add a lid and let simmer for about 15 minutes. Cook the pasta as the kale simmers.

Once the kale is tender, add the pasta, lemon juice, salt, pepper and parmesan cheese. Stir to combine and serve!

ref:  http://budgetbytes.blogspot.com/2010/02/parmesan-kale-pasta-369-recipe-062.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+BudgetBytes+%28Budget+Bytes%29

$3.34 recipe / $0.56 serving

I made creamed spinach a couple weeks ago and then again this week to fine tune the recipe before posting. Between the two batches of creamed spinach, I found out how versatile the stuff is! I began putting it in everything from casseroles (I mixed it into myBacon Pesto Pasta Bake) to sandwiches, quesadillas or straight up on crackers. I’ve decided that creamed spinach should almost be a staple in my refrigerator. If you choose your ingredients right, it’s a fairly healthy way to sneak some dark green veggies into your day!

Total Recipe cost: $3.32
Servings Per Recipe: 6
Cost per serving: $0.56
Prep time: 5 min. Cook time: 15 min. Total: 20 min.

STEP 1: Thaw your spinach and squeeze out excess water. I just use the microwave to thaw it (put it in a bowl to catch melting liquid) but you can leave it in your fridge for a day too. You do not need to squeeze out ALL of the water, I think some is fine and it holds a lot of spinach flavor.

STEP 2: Finely dice the onion and garlic. Saute until soft and translucent (not browned) in 4 Tbsp of butter over medium heat. This may seem like a lot of butter for half an onion and 2 cloves of garlic but you need 4 Tbsp for the roux to make sure there is enough thickening power for all of the milk.

STEP 3: Once the onions and garlic have cooked, it’s time to make the roux. Dump in the 4 Tbsp (or 1/4 cup) of flour and stir it into the melted butter well. Continue to cook this paste for 1-2 minute more over medium heat.

STEP 4: Add the 2 cups of milk and whisk until all of the flour/butter paste has dissolved. Let the mixture simmer until it is nice and thick (5-10 minutes). Add the salt, pepper and red pepper flakes to taste. The red pepper flakes are not necessary but I think it gives the creamed spinach a nice little kick… Too much and it will over power the fresh, delicate spinach flavor.

STEP 5: Stir in your spinach and you’re done! If your creamed spinach is still too liquidy, you can simmer it a little bit longer until the sauce reduces. Just remember that when it cools down it will thicken as well.

NOTE: Traditionally, nutmeg is the spice of choice for this cream sauce so if you’re not into red pepper, try nutmeg.

The second time I made this creamed spinach, I made half a batch and it was just enough for me. I had half an onion in my fridge waiting to be used up so instead of using only 1/4 onion (if truly halving the recipe), I used the entire half and it still tasted great. I have the container of creamed spinach in my fridge and, I kid you not, I’ve been eating a little bit with everything; breakfast, lunch and dinner!

I find that 2% lowfat milk is my favorite for this recipe because it is has enough fat to keep that creamy taste but not so much that this dish ends up being so heavy that I don’t feel like I’m truly eating vegetables. If you prefer a super rich creamy dish, use whole milk or even a splash of cream. Parmesan cheese melted in would also be divine… but I have to stop myself somewhere!

ref:  http://budgetbytes.blogspot.com/2009/12/creamed-spinach-334-recipe-056-serving.html

The three wisemen, after journeying for the north star, decided to rest as they converged. When you listen to them, you will hear their merriment and the sound of clinking glasses. Puzzled? They’re not really Melchor, Gaspar and Baltazar. They are the three wisemen of Scotch and their message is, “Drink up, for it’s the season to be jolly.”

Ingredients:

• 1/3 oz Jack Daniels
• 1/3 oz Jim Beam
• 1/3 oz Johnny Walker

Procedure:

1. Put some ice in a cocktail shaker.
2. Pour the “three wise men” inside the shaker.
3. Shake for about 10 seconds then serve.

Scotch lovers will have a blast with this drink. The revolution of flavors is something that can make your Christmas season this year totally unforgettable.

White Christmas is a creamy drink with a hint of nutmeg. The blend is perfect as an after-dinner beverage and a cocktail that accompanies intimate conversations. Try this one. After a few sips, it may become your staple drink for Christmas parties.

Ingredients:

• 1 oz vodka
• 1 oz amaretto
• 1 oz heavy cream
• nutmeg
• ice

Materials:

• cocktail glass
• cocktail shaker

Procedure:

1. Pour some ice in the cocktail shaker until it is half-filled.
2. Pour the vodka, amaretto, and heavy cream in the shaker.
3. Shake the shaker for eight to ten seconds then pour in a cocktail glass.
4. Top the drink off with a pinch of nutmeg.

White Christmas is sweet with a hint of spice. For those with adventurous palates, they will adore the drink’s distinct taste.

Christmas is a holiday filled with merrymaking, even for alcoholics. When everyone is clamoring for fruitcake and cookies, alcohol lovers want nothing but a strong and tasty drink to fill their appetites. Here is a mix that they will truly appreciate.

Ingredients:

• 1 part Jagermeister
• 2 parts Sambuca
• 1 part Grenadine
• club soda

Procedure:

1. Pour the Jagermester, Sambuca and Grenadine in a cocktail glass.
2. Wait for about two to three minutes, so the ingredients have enough time to blend. Don’t stir or shake the mixture.
3. Taste the drink. If you find it too strong, add some club soda. Adjust the amount of club soda, depending on your preference and tolerance for alcohol.

Deck the Halls is one strong drink. If you don’t control your drinking, you might end up decking every hall in your household.

Cookies are prevalent during the holiday season. Mothers devote some time in baking these tasty creations, which turn into a parts of the Christmas dinner or gifts to friendly neighbors. Naturally, a drink centered on the cookie is bound to be concocted.

Ingredients:

• chocolate sauce
• 2 oz vodka
• 2 oz Irish Cream
• 1/2 oz half and half milk
• 1/2 oz Peppermint Schnapps
• chocolate shavings

Materials:

• martini glass
• spoon

Procedure:

1. Pour some chocolate sauce in the martini glass.
2. Combine the vodka, Irish Cream, milk and Peppermint Schnapps inside the glass.
3. Once done, stir the mixture thoroughly, so the ingredients will blend.
4. Top it off with some chocolate shavings.
5. Serve.

The Christmas Cookie Concoction is a good combination of dessert, a smoothie and an alcoholic beverage. You will experience a little of bit of everything with this one, so better make more.

Cosmopolitan has always been a hit with the ladies, regardless of season or occasion. You just have to serve a well-mixed supply and they will go for it, without hesitation. It certainly brings the party out of any animal.

Ingredients:

• 1/2 oz Cointreau
• 1/2 oz cranberry juice
• 1 tsp fresh lime juice
• frozen cranberries
• ice

Materials:

• cocktail glass
• cocktail shaker

Procedure:

1. Put some ice in the cocktail shaker until it’s nearly half-filled.
2. Pour in the rest of the ingredients right after.
3. Shake the shaker vigorously, so the ingredients will be blended.
4. Pour the cosmopolitan in a cocktail glass. Once done, add one or a few frozen cranberries.
5. Serve.

After mastering cosmopolitan’s creation, you can mix a supply that serves more than a dozen people. Chances are it will be finished in just a few moments. Hopeless romantics can actually hang a mistletoe right under the shaker and get more than a dozen kissesfrom all the ladies lined up for the drink.