Tuesday, October 27, 2009

Honey Ginger Pork Chops

I found this on Recipezaar.com, while searching for simple recipes that wouldn't require anything that wasn't already in my pantry. This recipe will serve well as either an overnight marinade, or as an OAMC dish!

Honey Ginger Pork Chops

4 pork chops
1 tsp ginger
2 garlic cloves
3 Tbsp soy sauce
1/2 cup honey
2 Tbsp butter, melted

-Prick pork chops with a fork and rub the ginger and garlic on both sides of each chop.
-Melt the butter in a small saucepan, then add the soy sauce and honey and cook for 1-2 minutes on low or until blended.
-Pour over chops and marinate in the fridge overnight.

(**if making for OAMC, allow the marinade to cool, then place chops in a gallon freezer bag and pour marinade over them. Seal and keep frozen for up to 3 months. Thaw completely and cook as directed below)

-When ready to cook, remove chops and discard marinade. Grill 8-10 minutes per side, turning several times.

(These can also be baked in a shallow baking dish at 375 degrees for about 20-30 minutes, depending on the thickness of your chops)

Total Cost
Pork Chops: $4.00
Honey - $0.55
Butter - $0.14
Seasonings - $0.15

Grand Total: $4.84 for 4 servings

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Wednesday, October 21, 2009

Butternut Mac

This recipe showed up in my November '09 issue of Parents Magazine, and I just happened to have some mini-pasta and squash on hand to give it a try! The result - creamy, cheesy mac with a little fall flair! The original recipe was for 6 small servings baked in ramekins - I doubled everything and made a 9X13 pan. The recipe below reflects my adjustments.

The recipe calls for white cheddar cheese, but you can use any hard or semi-soft cheese - try a fontina, farmer cheese, or cheddar jack to mix up the flavor!

Butternut Squash Mac & Cheese

1 butternut squash (about 2-3 pounds), peeled and cut into half-inch cubes
1 1/2 Tbsp olive oil
1/2 tsp Kosher salt
1 lb box elbow pasta (or other small pasta)
1/4 cup butter
1/4 cup flour
3 cups milk
3 1/2 cups shredded white cheddar cheese

-Preheat oven to 375 degrees.
-Toss squash with oil and salt on a foil-lined baking sheet. Bake for 20 minutes or until tender, set aside.
-Cook pasta for 2 minutes less than recommended time. While pasta is cooking, melt butter on low heat in a medium saucepan. Whisk in flour, cook for about 2 minutes.
-Slowly whisk in milk. (add about a half cup at a time to avoid scalding the milk) Increase to medium heat and bring to a boil, then lower heat to simmer. Cook for 3 minutes, whisking occasionally.
-Add 3 cups of cheese, whisk until melted.
-Combine drained pasta and baked squash in a 9X13 baking dish. Pour cheese sauce over pasta and squash, fold to combine and spread evenly (I used a slotted spoon)
-Sprinkle remaining cheese over the top of the pasta. Bake 10 minutes.

Total Cost:
Squash - $1.80
Pasta - $0.75
Olive Oil - $0.12
Butter - $0.20
Flour - $0.02
Milk - $0.42
Cheese - $1.75

Grand Total: $5.06 for 8 servings!

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