Budget Stretcher: Garlic and Soy Chicken Thighs

Heather says:

The humble chicken thigh certainly doesn’t get as much attention as its counterpart the boneless skinless chicken breast.  In my area BSCB have been running in the neighborhood of $5 a pound on sale, which makes thighs much more attractive. This recipe is flexible, substitute low sodium soy sauce if you wish.  If you have it on hand, consider adding fresh, grated ginger.

Garlic and Soy Chicken Thighs

Ingredients

• 6 - 8 chicken thighs
• 1/2 cup soy sauce
• 1/4 cup honey
• 1 spring onion or 2 green onions, chopped
• 3 - 4 garlic cloves, minced
• black pepper* to taste

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Simple Side: Carrot Raisin Salad

Heather says:

This classic pairs well with sandwiches and meals that call Spring and Summer to mind.  In its most basic form, the recipe here, it’s low cost and low effort.  There are many variations on this recipe, feel free to share yours in the comments.

Ingredients:

• 2 cups coarsely shredded carrot
• 1/2 cup raisins
• 1/2 cup plain yogurt

Directions:

Stir together and chill in the refrigerator for at least two hours.

I don’t know about you, but that write-up just about wore me out.

Simple Side: Rice and Peas

Heather says:

My family enjoys this simple dish, it goes well with most standard chicken recipes.  Oddly enough, my kids who are not overly fond of peas do not mind their presence.

Ingredients

• 1 TBSP butter
• 1 small onion diced
• 1 cup uncooked long grain rice
• 2 cups chicken stock (or broth)
• 1 cup frozen peas

In a skillet with a tight lid heat the butter over medium-low heat. (If you need numbers, that’s 3 or 4)

Add the onion and cook until soft, stirring often.  Add the uncooked rice, stir frequently and cook for an additional 2 - 3 minutes.  Add the stock, turn up the heat to medium high (6 - 7), bring to a boil and cover tightly.

Immediately reduce the heat to low, unless you enjoy cleaning up boil overs.

Cook for an additional 15 - 20 minutes.  Two or three minutes before removing from the heat stir in the peas.

Pepper to taste.

Enjoy.

Gnarly Noodles

Dear Home Ec 101,

I tried making soup out of leftovers, like you recommend.  I threw in a handful of dry noodles but they were really soggy.  Do you think they were too old?

Signed,

Mushy in Muncie

Heather says:

Your average boxed pasta has a very long shelf-life at nearly two years, provided it stays dry and bug free.  If you live in a dry climate the pasta will simply dry out further, needing additional boiling time.

In your case, Mushy, I am willing to bet your noodles became over cooked.  To prevent this in the future you have two methods to choose from.  The simplest is to cook the pasta separately or you may add the pasta to the boiling broth just prior to serving and cook until almost done.  I only recommend the latter method if you you are not planning on leftovers.  As an added bonus, cooking the noodles separately reduces the amount of starch in the broth.

Good luck!

Have a question? Submit it to helpme@home-ec101.com.

Tightwad Triumph: Beans and Rice

Heather says:

On the rare occasion we have ham, I freeze the bone and save it for a week when I need our grocery dollars to stretch just a bit further. Cornbread rounds out the meal nicely and keeps the grand total, for us, under two dollars. Yes, even if you use a mix like Jiffy. This dish simmers for several hours, but requires almost no attention. It’s wonderful on a damp or chilly day.

• 1 ham bone
• 1 1lb bag of dried navy beans - soaked according to the directions on the bag
• water
• onion for garnish - optional

Place the ham bone in a large pot with just enough water to cover the bottom of the pot. Cover tightly and cook over low heat, this brings out a lot of flavor. Add the beans when the water has turned brown and the ham has darkened to a reddish brown. Add just enough water to cover the beans and simmer on low for at least two hours, it is done when the beans are tender. Pick out the ham bone and serve over cooked rice. We love ours with Louisiana Hot Sauce.

Enjoy!

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