pork chops are always a favorite here. i mixed up the seasoning since my herb garden is big enough for me to start nipping at my plants.

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Had to make treats to take in to work tomorrow and decided on a Zucchini Cake. It was my first time making it and am happy with the way it turned out. I think eventually I'm going to have to start baking things that don't include chocolate though - I need to expand my horizons!


And now for the recipe, which goes as follows:

• 1 ¾ cups sugar
• 2 cups shredded zucchini
• ½ cup margarine
• 2 ½ cups flour
• ½ cup oil
• 4 tbsp cocoa
• 2 eggs
• 1 tsp baking soda
• 1 tsp vanilla
• ½ tsp cinnamon
• ½ cup sour cream
• ½ tsp salt

Mix together margerine, sugar and oil. Add eggs, vanilla, sour cream and stir in. Add dry ingredients. Stir in zucchini and pour into a 9x13" pan. Sprinkle top with ½ cup chocolate chips. Bake at 325° for 40-50 minutes.

*cross-posted to my journal and domesticity

what should i make for dinner tonight? we're not really picky about anything, but we're trying to save money. it's just my husband and i :P


♥ gina

It is supposed to get up to 95 degrees tomorrow here in South Texas! Hubby is going to grill out and I don't want to have to heat the house (or even to cook) tomorrow after work, so I'm making some asian-style cold noodles to have with dinner tomorrow!

8 oz. of regular or thin spaghetti noodles
1/4 cup thinly sliced green onions (optional)
3 tbs soy sauce
1 tbs vegetable oil
1 tbs balsamic vinegar
2 tsp finely grated peeled fresh ginger root
1/2 tsp Mongolian fire oil or Rooster Sauce (optional)
1/2 tsp dark Asian sesame oil

These noodles can be served as a main dish (makes a great lunch!) or in smaller portions as an accompaniment to barbecued food or simple broiled chicken or fish.

Mix all other ingredients in a bowl while noodles are cooking. Drain pasta, and toss noodles with the sauce, cover, and let chill in the refrigerator overnight.

Even if you don’t cook with fresh ginger often, it is easy to keep around! Buy a knob of fresh ginger, wrap it well and freeze it. When you need to use some, peel off the skin and grate it while still frozen and use in any recipe as you would fresh ginger!

I would like to make bread pudding, however, I have yet to come across a good recipe for it. Can anyone help by recommending a good recipe for bread pudding? Thanks in advance!

I noticed there's been talk of meatless dishes/options in here lately, and since I post recipes in other communities, I thought I would share them in here too! :)

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This is one of my favourite hearty winter dishes..it's warm and filling and the house smells so good after cooking it. It's from 'The Vegetarian Family Cookbook' by Nava Atlas.

Ingredients

1 tbsp light olive oil
1 cup chopped onion
1 medium green pepper, diced
1 medium red pepper, diced
1 4oz can green chilis
1 28 oz can diced tomatoes
2 16 oz cans red kidney beans
2 tsps chili powder
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp ground cinnamon
1 pack of whole grain spaghetti noodles (or noodle of your choice)**

Optional:
Grated cheddar cheese

** Make as much spaghetti as you would normally make per person (I know this varies depending on appetites and ages).

Directions

1) Heat the oil in a large saucepan. Add the onion and saute over medium heat until translucent. Add the green and red pepper and continue to saute until the onion is golden.

2) Stir in the remaining ingredients except the noodles and bring to a simmer. Cover and simmer gently for 20 minutes, or until the vegetables are tender and the flavorings completely blended.

3) Meanwhile, cook the spaghetti noodles according to the directions on the package.

4) For each serving, place a small amount of spaghetti in a wide shallow bowl and top with some of the chili. Sprinkle with cheese, if desired.

Yields 6 servings

Nutritional Information (per serving):
496 calories
5 grams of fat

easy easy easy No Kneading bread recipe!! that's delicious ( Dutch oven breadCollapse )

This is one of my favs that is relatively cheapo and easy.

1) Take some pasta... lately I've been using tortorillis. But small any ziti like pasta works too. Bow-ties... what have you. Make about 3/4 of the box or the entire box if you're making tortorillis.

2) In a large skillet thing, the sort with deep side, heat a little olive oil, maybe 1 tbsp. I don't know because I don't measure for this recipe.

3) Throw in some garlic - like 3/4 tbsp. I use the sort that is already chopped up because who has time for cutting garlic up? Let that heat through, maybe two minutes.

3) Throw in one small jar of artichokes including the marinade fluid. I use Rosa brand which is pretty cheap. The jar is roughly the size of a baseball. I don't remember the exact size. I usually cut the artichokes into smaller strips. Also, same area where you buy that, you'll find some roasted red peppers, which are not spicy. Get a smallish container - similar size as the artichokes. Take the peppers out and cut them into thinish strips. Discard the fluid. Throw in a few tbsp of capers, depending on how much you like them. Finally add some sliced black olives - about 1/2 cup of those. Heatk the artichokes, peppers, olives and capers through.

By now your pasta should be done. Just drain and throw it in too and mix together. Heat for another minute and voila.

You can adjust the ingredients depending on what you like. This is my lazy cooking because I really don't have to think but just throw it all in.

I'm trying to put together a cookbook of inexpensive meals for all my kids now that they're all on their own. 
I was hoping you would all share your cheapest meal ideas with me :)

Mine is the Bean Soups in a Jar that I posted just awhile back.
I'll go ahead and post it again for those who missed it.

 

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