Using our cookbooks...

For our wedding, we received 20 cookbooks...I kid you not! I have been trying to use them, but with so many I sometimes I just get overwhelmed.  My new challenge for myself is to use the cookbooks as I look through the deals of the week. I like recipes that use common ingredients rather than the randoms that I will never use again, which can add to my challenge. This week Haddock (white fish...like cod) was on sale at Sprouts for $3.97 per pound (1 pound was perfect for us). When I saw this,  I went to a cookbook I knew had fish recipes in it and began to look around...

For one of my showers, I received a wonderful cookbook at blanchard's table from my amazing MOB2( Mother of the Bride 2). Here is a little background on my MOB2... first of all she has a real name, Yvonne. Yvonne has been on of my mom's best friends since before I was born. Yvonne and her husband never had children, so my brothers and I became her surrogate children. When Bill and I became engaged, Yvonne immediately jumped in as my MOB2 and helped us with planning. In May of 2010, she was diagnosed with breast cancer, but that did not stop her! She continued to help us with designing our reception even through her chemo. She even scheduled her chemo around our wedding, so she would be sick on the day of. On top of being so amazing, she is a great cook. So the cookbook means more to me than just a cookbook I received as a wedding shower gift...it is a cookbook I will always treasure from my MOB2.

In the cookbook, I found a recipe that called for swordfish, but I replaced it with the Haddock. This is a fantastic recipe...simple and delicious! I would definitely recommend EVERYONE to make this!

Sweet-and-Sour Swordfish with Onions, Raisins, and Tomatoes

1/4 cup olive oil
2 large yellow onions, thinly sliced
1/3 dry white wine
2 tsp dried oregano
2 cups canned whole plum tomatoes with their juice
1/4 cup raisins
2 tbsp brown sugar
2 tbsp freshly squeezed lime juice
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup chopped parsley-we did not use because we did not have any.
4 swordfish steaks (each about 8 oz and 1 inch thick)-we used the Haddock instead

In a large pot, heat 2 tablespoons of the oil over medium-low heat and cook the onions until soft but not brown. Add the wine, reduce the heat and cook until all the liquid is absorbed and the onions are very soft. Increase the heat to medium, add the oregano, and cook for 2 minutes.


Add the tomatoes with their juice and break them into pieces using a spoon. Bring to boil, then simmer gently until thickened, 4-5 minutes. Add raisins, brown sugar, salt, pepper and parsley.


Brush fish with the remaining olive oil, sprinkle it with salt and pepper, and cook on the grill, in a sauté pan, or under the broiler for about 5 minutes on each side (until the fish flakes). Divide most of the sauce on dinner plates and place fish on each. Top with remaining sauce. Enjoy!

The entire cost of our meal was just under $6.00. I did not have to buy anything specific for the recipe besides the fish, which makes it more cost effective.

Tip of the Day: Use recipes that use common ingredients...it will save you a lot of money.

xoxo

Meggan

Fish Tacos

I think I have said it before, but Bill & I love mexican food! We definitely have mexican food at least once a week, and tonight was the night. We had our favorite Fish Tacos (Entire meal $5)!

Today I was at Whole Foods, and discovered they have organic corn tortillas for $.99 (12 count).  We also buy cheese from Costco (2 1/2lb. Tillamook medium chedder $6.79). We shred the cheese when we need it, which is much more cost effective (and when you buy pre-shredded cheese they have to add more preservatives to it...boo!)

Fish Tacos

corn tortillas
Fish (we buy breaded cod from Trader Joes, but you can use whatever is on sale).
Organic black beans ($1.19 at Trader Joes)
shredded cheese
tomatoes
avocados
sour cream
Bill's Sauce (the best thing about the tacos...recipe below)

Prepare fish as indicated on box. Cook black beans. Spread Bill's Sauce on tortillas and place fish on top. Place the toppings on. Enjoy!

Bill's Sauce
1/8 cup Mayonnaise (we scoop & don't really measure)
2 tbls. Ketchup
2 tbls. Frank's Red Hot Sauce
1 tsp. Srirachas or more to taste

Mix all of the ingredients together. Bill says "it should be pink, not white, not red...pink"


Tip of the Day: Buy your cheese at Costco...it will save you a lot of money!

xoxo

Meggan

curry turkey or turkey curry...

 We get a lot of recipes from Marty (MIL) because she is a great cook, and anytime Bill requests food it usually something his mom makes ☺So the first time I heard of Curry Turkey (or as I keep calling it Turkey Curry), I knew where to get the recipe. Bill LOVES his mom's food because she uses real things in it (REAL cheese, meat, bread) as opposed to me who is having to cut a lot of things in my diet. Poor Bill is now too...because I am the cook of the house! Anytime I can substitute the real thing in for him, I am so don't feel too bad for him yet ☺He is also getting better at eating my (too healthy) food...He did eat homemade gluten free pizza with me a couple weeks ago...8 months into our marriage, and we are making great progress ♥ We will see where this week takes us, as I start to cut dairy too. I am not sure how he is going to handle soy cheese and almond milk...could get interesting in the Hornaday house ♥

Here is the delicious recipe (for gluten free people-cream of chicken does have gluten).

Marty's Curry Turkey

Left over turkey cut into bite size pieces
2 Cans of 98% fat free cream of chicken soup
Hot Curry powder (if you like spicy)
Tabasco-as much as you like
1/4 tsp of ground ginger
White wine-whatever you have open
Brown rice
Chopped onion
Sliced banana
Raisins

Start cooking rice. As it is cooking, pour the cream of chicken into pan and add turkey, curry, Tabasco and ginger. Mix together. Add wine to thin as needed and simmer slowly. The longer it cooks the better.

Serve over rice. Top with onions, bananas and raisin. Enjoy!


xoxo

Meggan

Goat Cheese, Spinach + Turkey Quesadilla

It is a stormy day here in Arizona, so I decided to see what I had in the fridge to make some warm comfort food. Of course we still have turkey left over from last weekend, which we need to finish up soon. I had some of my favorite cheeses...Goat cheese and Parmesan, and I also had some spinach that could be used up too.

Here is what I created...

Goat Cheese, Spinach + Turkey Quesadillas

2 corn tortillas
Goat cheese
Parmesan cheese
Spinach (handful)
Turkey (or whatever leftover meat you want to use)

Take 1 tortilla  and place in pan. Slice goat cheese and parmesan cheese (as much as you like!). Put cheese, turkey, and spinach on tortilla then put second tortilla on top. Grill first side until browned (about 5 minutes) then flip. Keep cooking until cheese melted and tortillas browned. Delicious!

This could be new FAVORITE thing to eat!

xoxo

Meggan

Bok Choy??

Bill + I joined a organic co-op about a year ago. Once a week, we go to a lady's home in Scottsdale and pick up a large paper bag filled with organic fruits and veggies, which we LOVE. In my quest to be healthy, I am trying to eat as much as organic as my wallet will let me. Some weeks it is definitely more than others ☺

In the beginning of our co-op experience, we were getting food we were familiar with until one day I saw some weird green leafy thing that kind of looked like an onion, but at the same time it looked like lettuce. I was completely baffled by it, and had to refer to the list given to me to identify what it was I was looking at. Apparently it was called bok choy, which I had never heard of until I saw it in our bag. I had no idea what to do with it. So of course the first thing any girl does is call her mom and her mother-in-law to see what they do with it. Marty (MIL) said she had used it for an oriental salad, so I thought I could try that...I like salad!

I found a recipe my grandma had given me, and substituted the shredded cabbage for bok choy. They are both green, so it should work was my thought...

I got lucky and it did! This now one of our favorite salads (I even get requests from Bill, which means something in my book ♥) This is what we are having for dinner tonight!



Oriental Bok Choy Salad

2-3 small heads of bok choy
4-5 green onions
1 cup slivered almonds, toasted
3 tbsp. sesame seeds, toasted
1 pkg. ramen noodles, crumbled (we use chicken flavor)
1 can Mandarin Oranges
2 boneless skinless chicken breast, cooked, shredded

Dressing
1/2-3/4 cup olive oil (depends on how much dressing you like on your salad)
6 tbsp. rice vinegar
1/2 tsp. salt
1/2 tsp. pepper
1 pkg. noodle seasoning

Place all salad ingredients in a large bowl. Set aside. In a small bowl combine dressing ingredients and whisk together.  Pour over salad. Enjoy!


xoxo

Meggan

Sunday Project

On Sunday I decided to tackle our food cupboard. We have a TINY area, which usually just meant throwing stuff into it, and hoping it does not fall out. I was getting so sick and tired of it, so I decided to organize it with my favorite gadget...my label maker! I bought BPA free plastic containers from Costco (38 of them for $19) using my $5 off coupon. It took me less than an hour, and now I LOVE looking at it now. It also helped me to see what I actually had for canned food, and what I need to get next time I go to the grocery store.

I erased my before picture...oops! Here is it what it looks like now ♥

 

Tip of the Day: Take some time and organize one thing in your house that is driving you crazy! It will make you feel better when you do!

xoxo

Meggan

Turkey in February...yum!

Yesterday Bill and I smoked a turkey for dinner, and it was fabulous! One of the best things I have learned, is buy meat when it is on sale and freeze it to use at a later time. This year we had Thanksgiving at our house, so we bought one turkey for the big day and another to cook at a later time. We bought our 14lb turkey for $4.50...such a good price! This turkey will last us for the next two weeks, and we will use it for everything from sandwiches to Curry Turkey (Bill's Favorite). I also bought Yams at Sprouts this week for $2...our entire meal was $6.50. We have discovered the key to a good turkey is brining the turkey. We soak it in the brine using a 5 gallon bucket for 24 hours...delish!

We were very lucky to receive a smoker as a wedding gift, but if you don't have a smoker...your charcoal or gas grill will do.

                                   Kona is making sure the turkey is okay!


Here is our Recipes...

Brined Turkey

2 gallons of water
1/2 cup salt
1/2 cup brown sugar

Bring ingredients to a boil. When it is completely cooled, pour over turkey and place back in the fridge for 24 hours.

 Make sure to rinse the bird completely before you cook it.

Paula Deen's Mashed Sweet Potatoes
 10 cups sweet potatoes, peeled and chopped (We used Yams)
1/4 to 1/2 cup butter
3 tablespoons honey
1/4 teaspoon ground cinnamon 

1/4 teaspoon kosher salt

Add the potatoes to a large pot and cover with water. Bring to a boil over medium-high heat. Reduce the heat and simmer or until the potatoes are tender, about 8 to 10 minutes, drain well. Return the potatoes to the Dutch oven and add the butter, honey, cinnamon, and salt. Beat at medium-low speed with an electric mixer until smooth. Transfer to a serving bowl and serve hot.

Cook's Note: For more sweetness, add more honey.

http://www.foodnetwork.com/recipes/paula-deen/mashed-sweet-potatoes-recipe/index.html


Tip of the Day: Next November buy an extra turkey to use at a later date. It will give you meat for the next two weeks for meals!

I will post our recipes for left over turkey this week!

xoxo

Meggan