the Cooking Thymes - Budget Friendly

Southwest Couscous Salad

Muse — Fri, 16 Apr 2010 02:34:48 GMT

Light, refreshing and ready in fifteen minutes. Couscous is generally sold in bulk at the market. It is a coarsely ground pasta made from semolina. The dressing gives this a southwest twist. Serves 8-10

Ingredients

3 Tablespoons extra virgin olive oil
2 Tablespoons freshly squeezed lime juice
1 teaspoon red wine vinegar (do not substitute any other vinegar)
½ teaspoon ground cumin
8 green onions, chopped (greens and onion)
1 red bell pepper, chopped
¼ - ½ cup cilantro leaves, washed and chopped
1 cup frozen organic corn, thawed
2 15 oz. cans black beans, rinsed and drained
1 cup Couscous
1 ¼ cups chicken stock

Directions

Whisk together olive oil, lime juice, vinegar and cumin.

Add green onion, bell pepper, cilantro, corn, and black beans. Mix well. Cover, refrigerate.

Boil chicken broth in the microwave. Stir in couscous. Cover, let stand 5 minutes. Fluff with fork. Allow to cool to room temperature.

Combine cooked couscous with dressing and vegetable mixture. Salt and pepper to taste.

The Muse Gourmet

Curry Flavored Couscous Recipe

Muse — Tue, 13 Apr 2010 00:06:04 GMT

As we are approaching summer, you'll find me taking a spin with entrees that are easy to prepare, take little kitchen time and are relatively light. Summer means time outside with the family, sporting events, craft fairs and walks in the park.

To help me with my focus, I recently had the oppotunity to meet the mother of one of my dear friends. Ms. Johnnie Mae has been dedicated to eating healthy whole foods for years and has some wonderful recipes to share. She has a carefree approach to cooking and uses lots of fresh herbs to boost the flavor of otherwise dull proteins and fibers. The reward for her healthful eating can be found in her delightful spirit and beautiful complexion.

The key to healthy cooking is always in the quality of ingredients. Spices and herbs are no excpetion. Unless specifically noted, assume that I am using spices from Penzey's. They are, without question, simply the very best I have ever used. The flavors are intense and the aromas intoxicating. I am fortunate to live in a city that has a Penzey's retail store, but if you are not so fortunate, you may order from Penzey's online. The online store leaves a little to be desired in terms of ease of use and the recipes aren't that good, but the spices are wonderful.

So, Ms. Johnnie Mae, this couscous is the first of many recipes to come that are dedicated to you.

Simple and delicious.

Ingredients 1 ½ cups Couscous 3 cups chicken stock 1 Tablespoon curry powder 1 teaspoon garam masala 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 Tablespoons virgin olive oil ½ cup golden raisins ¼ - ½ cup cilantro leaves, washed and chopped ½ cup slivered almonds, toasted in a 350 F oven for 5 minutes	Directions Pour couscous into a 2 quart casserole dish. In a medium kettle, heat chicken stock, curry powder, garam masala, salt, pepper, olive oil and raisins to boiling. Remove from heat and pour over couscous. Cover with plastic wrap and then lid. Let sit for 10 minutes. Remove plastic wrap, fluff with fork. Garnish with cilantro and slivered almonds.

The Muse Gourmet

Perfect Hard Boiled Eggs...Every Time

Muse — Sat, 03 Apr 2010 17:35:11 GMT

Easter is around the corner. And with Easter comes the tradition of coloring eggs.

Eggs are a symbol of new life, rebirth and spring. But, easy as it may seem, there are a few tricks to getting perfect hard boiled eggs that peel easily.

The first thing you ought to know is that really fresh eggs don't work well. So, when you buy your eggs in the market, let them sit in the refrigerator for a few days before you boil them. I realize that it would have been better if I had let you know this a few days BEFORE Easter, but as the saying goes...better late than never.

Use large eggs. I have no specific reason for this other than I always use large eggs and know exactly how long it takes them to cook. Oh, and for what it's worth, I always get the most cage free, natural, free range chicken eggs that I can find. Yes, they are more expensive, but if you've ever done any research into the treatment of chickens, it will be hard for you to buy the regular commercial eggs without feeling guilty. Nuff said.

Now for the eggs:

To boil the eggs, put them in a single layer in a large saucepan. Don't stack them. Cover the eggs with 2 inces of COLD water. Using cold water keeps the eggs from cracking.

Add 1/2 teaspoon of salt. This will also help with the cracking and peeling.

Bring the water to a good boil (lots of bubbles rising to the surface without the eggs knocking together to crack them).

Remove the pan from the heat. Cover with a tight fitting lid. Let sit for 15 minutes. Covered.

Cool the eggs however you prefer. Strain them and let them cool to room temp, put them in an ice bath, ...

Happy Happy Easter to you! May the holiday bring you renewal of mind, body and spirit.

The Muse Gourmet

Raspberry Rhubarb Oatmeal Bars Recipe

Muse — Thu, 25 Mar 2010 03:38:34 GMT

Simple and delicious

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Easy Honey Roasted Chicken Recipe

Muse — Wed, 24 Mar 2010 04:08:34 GMT

A pinch of curry and apricots give the chicken a tangy flavor.

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Fruit Smoothie

Muse — Sun, 14 Mar 2010 12:00:00 GMT

Fall back, Spring Ahead. Don't forget to move your clock ahead this weekend.

If you're looking to get back a little time, or would like a quick weekday breakfast, a smoothie is a good choice.

This one is good for the whole family. Kids love to help make these, and the limited number of ingredients make clean up a breeze.

The key to flavor is the All Fruit Spread. Be sure to pick a natural spread with lots of chunky fruit.

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Fruit Smoothie Recipe

Muse — Sun, 14 Mar 2010 11:45:58 GMT

A quick, healthy pick me up. Be sure to use an all fruit spread that is naturally sweetened only with fruit…no added sugar.

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One Bowl Last Minute Banana Bread

Muse — Sun, 01 Nov 2009 22:22:59 GMT

Every week I end up throwing out a banana.

Sometimes two.

I'm not really sure why it happens, but every week when I go to the market for groceries, I buy more bananas than we need.

I think it's because the small banana bunches look sad. The big bunches look plump and happy.

I'm not a big fan of banana bread. It's ok. I've always thought it was more work than it's worth.

So rather than make banana bread, I toss out the bananas. It's a horrible waste of food. I know. I always feel guilty.

A year ago I came up with an idea to push the problem out into the future. Every time I have extra bananas, I peel them, wrap them in plastic wrap and freeze them.

After a month or so I had to do something with the bananas.

I went on a quest for a banana bread recipe that was worth the preparation. This coming from someone who doesn't really care for banana bread. Not an easy task.

As luck would have it, my 83 year old Scottish neighbor...Lucy...had the secret recipe.

She likes banana bread. A lot. And has been perfecting her recipe for years.

"Simple and moist. Nothing fancy dear."

This one is worth the effort!

The Muse Gourmet

One Bowl Last Minute Banana Bread Recipe

Muse — Sun, 01 Nov 2009 21:56:55 GMT

No mixer. No blender. One bowl and a wooden spoon. Those are the only things you’ll need to make this banana bread.

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Homemade Caramel Corn

Muse — Fri, 30 Oct 2009 23:21:57 GMT

Yummy caramel corn. All the tricks. Plenty of treats.

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Macaroni and Cheese...kind of

Muse — Tue, 25 Aug 2009 16:47:20 GMT

I can’t tell you why I haven’t shared this recipe yet. Perhaps it’s because it really isn’t a recipe…just a method of making noodles and cheese. But, whatever the reason, my mother always made her macaroni and cheese this way and I loved it. The cheese is nice and gooey and it’s fun to eat.

I’ve been making “macaroni” and cheese like this for twenty years. At least twice a month… for twenty years. I can make this homemade variety of macaroni and cheese in the same time it would take someone to make a box of Kraft mac-n-cheese. This is one of my “go to” recipes for a quick dinner.

I know this isn’t a traditional macaroni and cheese recipe. You don’t make the sauce separately and it isn’t baked. (Thus the ...sort of...after the title) But it’s yummy and easy to prepare.

The key to having it turn out perfect every time…don’t overcook the noodles, cut the cheese into bite sized cubes and melt it all together over LOW heat.

This is one of the best things my Mom ever made. My son will most likely tell you the same thing! I use whole wheat noodles for added nutrition and always use Cheddar or Colby cheese. It just melts better for me.

The only ingredients…1 pound of your favorite dried pasta, ¾-1 pound Cheddar or Colby cheese cubed, ½ stick unsalted butter, ¼ – ½ cup milk.

Cook the noodles according to the instructions on the package in salted water (1 Tablespoon salt per 4 quarts of water). Don’t overcook the noodles. May sure the noodles stay al dente. Drain the noodles. Don’t rinse.

Over low heat in the same kettle that you cooked the noodles, melt ½ stick unsalted butter. Add noodles, cubed cheese and milk.

Cook over low heat, stirring occasionally until the cheese is melted. This will take about 4 minutes. That’s it. You’re done.

One minute after adding the cubed cheese.

Three minutes after cooking and stirring over LOW heat.

Four minutes after cooking over LOW heat. The noodles are done and ready to serve. See how gooey the cheese gets? That's the best part!

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Kid Friendly Granola

Muse — Mon, 03 Aug 2009 18:16:02 GMT

Like granola? Looking for an easy project to do with the kids? This granola recipe makes the very best granola I've ever had...hands down! And, the best part...it's sooo easy. My son practically made this recipe by himself.

Simply start with a few simple ingredients. If you're doing this with children, it's handy to find a work space that's at their level.

Measure the dry oats, coconut, brown sugar and nuts into a large bowl and stir. Then measure in the wet ingredients and stir again.

Spread the granola on a lined baking sheet and bake.

When the granola is baked, transfer to a large bowl and add your favorite dried fruits.

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Kid Friendly Granola Recipe

Muse — Mon, 03 Aug 2009 18:15:07 GMT

Easy to make and even easier to change up with your favorite ingredients, this granola recipe is the best tasting granola I’ve ever made.

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Marinara Sauce and the 5K

Muse — Tue, 28 Jul 2009 12:28:32 GMT

About a week or so ago I got the idea to do something that I've never done before. Actually, it was more like something that I've spent the better part of my life avoiding.

Running.

Sheesh. Just the word makes me shutter.

I have the impression that the "run" gear should be saved for moments when you are being chased. By a large animal. With big teeth! In the woods. Alone. At night!

Nonetheless, there are a number of people that seem to enjoy running...or so they say...so I gave it a whirl. I made the mental decision to run a 5K. (Which for you physically fit types is a mere warm up, but this baby is a marathon to me.)

So I began. One foot after the other...on and on and on....

Oooh, running out of breath now....Pain! Pain! My side!....What!?&^! Only 3:46?

That didn't work so well. New plan.

I searched the internet for a plan to help me achieve my goal and bought into the first one that caught my eye.

The "Couch Potato to 5K in 8 Weeks" training plan. PERFECT~

Almost two weeks into it, I've figured out why runners are thin. The love handles on my hips feel like 5 pound bags of sugar strapped to my frame after pounding the pavement for a few minutes.

So...I've decided I need to lose a few pounds to make the goal more achievable. In doing so, I thought about things things that are easy to make and healthy.

The first thing that came to mind was marinara sauce. (For my sake, let's ignore the fact that you generally eat marinara with pasta, which could be argued is loaded with carbs. A girl has to have her pasta. Let's not get all crazy with this diet stuff.)

It took me a bit to appreciate the simplicity of marinara. It's understated, yet quite charming. For me, the first bite is always "Big deal. Tomato sauce." But then, my taste buds get a hint of something subtle and perk up, which leaves me wanting another taste. And I've found that the subtle flavors make this ideal for fussy eaters.

Hope you enjoy it!

The Muse Gourmet

Marinara Sauce Recipe

Muse — Tue, 28 Jul 2009 12:19:47 GMT

If you like the simple elegance of a good marinara sauce, you will appreciate this recipe. There are just enough flavors to keep your taste buds interested, but you won’t find yourself overpowered by any one ingredient. Great for fussy eaters!

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Italian Chicken Cordon Bleu

Muse — Thu, 16 Jul 2009 02:37:10 GMT

Asparagus is typically in season April - June. But lately, there has been an abundance of tender sweet asparagus in the local grocery stores. I thought I'd pull out one of my favorite early summer recipes.

I love asparagus. It's one of those foods that's fun to eat. And it's light. Perfect for the dog days of summer.

My Italian Chicken Cordon Bleu Recipe is nice for a quick dinner or a summer brunch. As I'm typing this I'm thinking about oven roasted rosemary potatoes, creamy scrambled eggs and one of these chicken roll ups. I know what I'm making for Sunday breakfast...

Trim asparagus spears to be roughly the same length.

Bring a large pot of salted water to a boil over high heat. Add trimmed asparagus spears. Boil 2 minutes. Immediately transfer asparagus to an ice cold water bath to stop the cooking and set the color. Drain.

With a very sharp knife, cut each chicken breast in half horizontally to make 2 thin cutlets out of each breast. Pound each cutlet to create an even thickness across the breast.

Begin to layer remaining ingredients on top of chicken breast cutlets. Begin by spreading 1 Tablespoon of pesto on each piece of chicken. Top with cheese, prosciutto and 4-5 asparagus spears.

Starting on one side of the chicken breast, begin to roll up ingredients around the asparagus. If the rolls do not stay together, secure with a toothpick. Season roll ups with salt and pepper to taste.

In a large skillet, heat olive oil over medium high heat. Add chicken rolls and cover. Cook 4-5 minutes. Turn the roll ups. Cover. Cook for an additional 4-5 minutes or until chicken is done.

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Italian Chicken Cordon Bleu Recipe

Muse — Thu, 16 Jul 2009 02:15:49 GMT

Ham and cheese stuffed chicken breasts wrapped around crunchy, sweet asparagus with fresh herbs and a hint of nutty pesto. Good for a light dinner or brunch.

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Springtime Pasta and Peas

Muse — Wed, 15 Jul 2009 04:03:14 GMT

It was a beautiful summer day. A perfect day for sitting in your favorite chair and watching the world go by. We decided to get out early and pick the basil and enjoy the rest of the afternoon lazily.

When it came time to start thinking about dinner, I didn't feel like anything fancy. Or like running to the grocery store. But I wanted something that tasted like it was prepared by your mother, just for you.

This was about all I had in the cupboard. And much to my own surprise I came up with a recipe of Tuscan inspiration that was exactly perfect for the night.

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Springtime Pasta and Peas Recipe

Muse — Wed, 15 Jul 2009 03:47:28 GMT

Created with ingredients on hand, this dish has become one of my favorites for something simple that puts you in the mind set of comfort food. Easily altered to accommodate what’s in the cupboard, it’s sure to become one of your favorites.

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American Potato Salad Recipe

Muse — Sat, 11 Jul 2009 19:35:05 GMT

Thanks to Ms. (Always-A-Winner) P for this traditional potato salad recipe. Goes great with hot dogs and apple pie!

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Chick Pea Salad Recipe

Muse — Tue, 07 Jul 2009 15:32:09 GMT

Chick Peas, also called Garbanzo beans, are an excellent source of protein, but are rather bland by themselves. The addition of balsamic vinegar in this recipe gives them a nice kick.

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Slap Yo Mama! Potato Salad Recipe

Muse — Thu, 02 Jul 2009 19:16:24 GMT

Southern potato salad at its finest! Make ya wanna Slap Yo Mama!

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Healthy Red Potato Salad

Muse — Tue, 30 Jun 2009 12:11:05 GMT

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Healthy Red Potato Salad Recipe

Muse — Tue, 30 Jun 2009 12:08:38 GMT

A traditional family favorite made figure friendly. This version has so much flavor you won’t even miss the calories.

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Baked Potato Salad - All the Way

Muse — Mon, 29 Jun 2009 04:03:07 GMT

Just in time for the Fourth...we decided to have a potato salad throw down. Look for a new recipe each day this week!

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Baked Potato Salad - All the Way Recipe

Muse — Mon, 29 Jun 2009 03:57:32 GMT

It’s like a twice baked potato; in a salad. Tastes great warm, right out of the oven; or at room temperature.

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One Step Chicken Salad

Muse — Thu, 25 Jun 2009 02:18:23 GMT

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One Step Chicken Salad Recipe

Muse — Thu, 25 Jun 2009 02:16:13 GMT

An interesting combination of flavors makes this chicken salad recipe something special. The grapes and almonds add a little crunch to every bite. Serve with crackers, rolls, salad, or whatever tickles your fancy.

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Sassy Chicken Salad Recipe

Muse — Wed, 27 May 2009 04:16:35 GMT

A hearty salad with a zesty, light dressing. For a twist, substitute mandarin oranges in place of the sliced pepper to create a mandarin chicken salad. Great for warm summer evenings or easy weekend entertaining. Serves 4-6

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Cynthia's Tex Mex Chicken Casserole

Muse — Fri, 15 May 2009 11:49:16 GMT

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Cynthia's Tex Mex Chicken Casserole Recipe

Muse — Fri, 15 May 2009 11:42:33 GMT

Created for a friend who loves Mexican food and doesn’t have much time to spend in the kitchen. This is a great dinner for a busy family. Kids love it and can easily help with preparation. Layering the tortillas, cheese and chicken with colorful peppers is a perfect job for little hands.

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Oven Roast Chicken Breast Recipe

Muse — Wed, 06 May 2009 10:12:44 GMT

A simple, delicious, reliable way to cook chicken breasts perfectly…every time. The chicken will never dry out and is wonderful flavor and aroma. This is a great way to cook chicken for recipes or to serve all by itself.

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Baked Potato Soup Recipe

Muse — Tue, 05 May 2009 03:29:00 GMT

Few soups are as easy to make as my version of Baked Potato soup. It has surprisingly few ingredients (don't be fooled, the flavor is wonderful), and can be adopted to meet any schedule or taste preference. It can be prepared in as little as 30 minutes or take as long as 10 hours if you need to let it go while you're out and about.

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Karen's Meatloaf Recipe

Muse — Mon, 06 Apr 2009 17:41:11 GMT

Yes, it’s meatloaf, I know. But it’s actually quite good! Filet mignon? No. But, a wonderfully hearty entrée to serve on a comfort food kind of night.

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Summer Macaroni Salad Recipe

Muse — Tue, 31 Mar 2009 11:55:16 GMT

Perfect for a picnic or barbecue, the salad is a little bit sweet. It reminds me of the macaroni salad that you always find at family gatherings in the summer in the Midwest.

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Steamed Rice Recipe

Muse — Mon, 23 Mar 2009 08:45:28 GMT

This technique for cooking rice is the easiest I’ve ever used! I picked up this tip from Nancy at the Viking Cooking School. ANYONE can make rice this way and it will turn out perfect EVERY time. There is no excuse for Minute Rice any more. Your rice will never burn to the bottom of the kettle or be overcooked.

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Cheeseburger Soup Recipe

Muse — Wed, 18 Mar 2009 15:19:38 GMT

Fun to make in the kitchen with kids (they love to squirt in the ketchup and mustard); this soup is quick and easy to prepare and is healthier than the blue plate special at your local diner. Serve it with a side salad or even some French fries (baked in the oven) for dipping. The recipe serves 6. P.S. Don’t leave out the ketchup and mustard. It’s tempting because it seems strange, I know.

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Just soup?

Muse — Mon, 16 Mar 2009 02:37:09 GMT

E: "So what are the carrots for?"

H: "Soup."

E: "Soup?"

H: "Uh huh."

E: "Where's the meat?"

H: "What do you mean?"

E: "What else are we having?"

H: "Nothing else. Just soup. I mean, bread and wine too. :)"

E: "Oh. Mmmph." ...walks off

About an hour later...

E: "Campbell's doesn't make a soup like this. Tangy and spicy. My entire mouth is alive with flavor right now. This is a flavor combination I've never had in my life. There will come a day when I can no longer chew meat. I want you to feed me this soup."

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Carrot Ginger Basil Soup

Muse — Mon, 16 Mar 2009 02:18:19 GMT

A rich and delicious soup with exquisite flavor. Hearty enough to be served as the main course. Garnish with freshly grated parmesan or a dollop of sour cream. Serve with toasted baguettes.

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The peaches finally think I'm Texan

Muse — Wed, 11 Mar 2009 03:12:26 GMT

Peach Cobbler. It's one of those things. Either it's good or it's not. And living in Texas...it's just one of those things you ought to know how to prepare...pretty darn well.

For the past few years I've been trying desperately to find a recipe that worked (for me). You see, I'm not a native Texan. I've lived here long enough to squarely call myself a resident, but I swear the peaches can tell if you're native or not while they're baking.

If you're a Texan, they turn themselves into the best cobbler you've ever had. If you're not a native Texan, they get together and form a conspiracy to ruin your cobbler, each and every time you make it. I had tried everything from Bisquick to Patty LaBelle, and I never came up with a peach cobbler recipe that was successful for me. Until now. :)

Enjoy!

The Muse Gourmet

Peach Cobbler Recipe

Muse — Wed, 11 Mar 2009 03:05:14 GMT

The easiest peach cobbler recipe you'll ever make! And...it's delicious too! Who could ask for anthing more?

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Casserole suppers

Muse — Wed, 04 Mar 2009 11:35:43 GMT

Midweek dinners are perfect for casseroles. Say what you will about the culinary value of a casserole supper, the one pot meals remain a staple on American dinner tables for good reason. They are easy to make, inexpensive, and satisfy us with their humble charm.

I can't help but chuckle every time I think of this quote. In "The Encyclopedia of Bad Taste," Jane and Michael Stern wrote: "Anchoring the low end of the culinary hierarchy, with no hope of upward mobility, is the tuna casserole, a dish of such unmitigated cloddishness that no one concerned about his reputation as an epicure would dare admit to eating it."

Isn't macaroni and cheese a casserole? The ultimate comfort food a culinary disgrace? Pa leeez. :)

So, for those of us that are comfortable celebrating the convenience and collage of flavors of the casserole supper...here's my recipe for Hot Dish (a technical term). In our house, the defining characteristic of a Hot Dish is adding in some leftovers from the refridgerator. In this recipe, you'll see that I added some leftover egg noodles that I had available. In the past I've added corn, peas, beans, spaghetti sauce, taco meat, ...

This recipe freezes very nicely (freeze it before it's cooked, thaw and bake when you're ready). This recipe is also really easy to double, so you can keep one for yourself and surprise a friend with the other one. I've always loved receiving and giving casseroles. There's something nostalgic about having someone show up at your door with a homemade casserole, ready to bake.

Kids love the cheese and adults enjoy the variety of healthy ingredients. By the way...if you have never used whole wheat pasta before...I urge you to try it in this recipe. It's delicious and so much healthier than traditional white pasta. Your family will never know the difference and you'll know you're serving a meal that's inexpensive and good for you too.

Be well.

The Muse Gourmet

Hot Dish Recipe

Muse — Wed, 04 Mar 2009 11:33:49 GMT

A quick, inexpensive meal that can be made ahead and frozen for later use. Simply freeze before baking, thaw when you’re ready and bake when you need it. Perfect for using up the last handful of leftovers in the refrigerator. A great meal to have on hand for evenings when you don’t have the time or energy to cook.

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Chicken Mulligatawny Recipe

Muse — Sun, 01 Mar 2009 23:28:34 GMT

Chicken Mulligatawny is a varied soup of British origin, introduced to India in the 1800s. Mulligatawny refers to a stew that is cooked in peppery water. The particular variety that I prefer combines a blend of Thai and Indian flavors (ginger, cilantro, coconut, curry, red pepper) and is best served with steamed Basamati rice or coconut rice (see my earlier recipe). I like this version because it uses a healthy variety of vegetables that aren't always popular on a stand alone basis (spinach and tomato). Add another chopped jalapeno for a spicer blend.

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Drunken Chicken Recipe

Muse — Sun, 01 Mar 2009 04:03:20 GMT

The aroma in the kitchen will delight your senses after the chicken has been in the oven for 45 minutes. This is a one pot recipe and very easy to make.

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Sweet Basil Pesto

Muse — Sun, 15 Feb 2009 03:08:52 GMT

Add a few tablespoons of pesto to your favorite cooked pasta and toss with a little olive oil for a quick dinner. Pesto is a great addition to meatballs, spaghetti sauce, baked potato soup, pasta, salad, dip.

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Chicken Stock Recipe

Muse — Fri, 13 Feb 2009 04:06:10 GMT

At a cost of $.51 per cup, homemade stock costs about the same as store bought, but you can’t match the flavor. The store bought varieties are bland and lifeless compared to the hearty flavor of this slow cooked stock. And, when the stock is finished, there is still two chickens’ worth of meat to use in another recipe.

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What is the cost of convenience? Chicken stock. Is it worth making your own?

Muse — Fri, 13 Feb 2009 03:51:30 GMT

I'm laughing as I read the title of the post out loud. It's like one of those titles that's kind of interesting ("The cost of convenience, eh? Yeah, that could be something I might be interested in") So you read a little further. ("Chicken stock. Worth making your own? Who cares! What a waste of time to make a decision worth a couple of bucks.")

So I'm sitting here as I write, uncertain as to whether anyone will ever be interested in this. But, I gotta share. Because odd as it may sound, I've been wondering whether I should make my own chicken stock or just keep buying it in the store for quite some time. Some people worry about lint in their belly button, I worry about chicken stock. :)

For the time being, I decided to limit my study to the type of chicken stock I actually purchase; canned or boxed. I've never been a fan of the bouillon granules, cubes or soup base.

So, I purchased the ingredients to make the stock.

2 (4 lb) whole chickens	$ 6.89
2 large yellow onions	$ .60
4 carrots	$ .83
3 stalks celery	$ .45
2 parsnips	$ ???*
1 bunch parsley	$ .99
1 pkg fresh thyme	$ 1.69
1 pkg fresh dill	$ 1.69
1 head garlic	$ .20
kosher salt	$ I had this in the cupboard
whole black peppercorns	$ I had this in the cupboard too

Grocery total $13.34 Each batch makes 26 cups at a cost of $.51 per cup.

* I don't have a price for the parsnips. They weren't on the receipt??? The checker must have not known what they were and tossed them in the bag anyway.

I purchase my chicken stock at Costco and buy Pacific Foods Organic Chicken Broth. Each box of stock holds 4 cups and costs $1.67; that's about $.42 per cup.

Holy cow! It's more expensive to make your own stock than to purchase it. I wasn't really expecting that. Not sure why, but I just wasn't. Although, when you make your own stock, you get to keep the chicken meat and it tastes soooo much better. Trust me on this one. The taste difference is incredible!!! I did a side by side just for the fun of it and came away thinking that store bought chicken stock tastes like warm water in comparison. It reminds me of the first time I learned not to cook with wine that you wouldn't drink...you know...the inexpensive kind that says it's for cooking. Terrible. Ruins recipes. I'm thinking that the chicken stock may be along those same lines. I can hardly wait to try some of my old favorites with my homemade stock. Mmmmm!

Granted, if I were really getting technical with the cost analysis, I would figure in the cost of electricity to cook the chicken, time to make the stock, cost to store it, time to clean up, etc. But...that would be a little too nerdy.

Hope the little math lesson didn't put ya to sleep. :)

Be well.

The Muse Gourmet

Savory Shredded Chicken

Muse — Mon, 09 Feb 2009 15:52:11 GMT

Versatile, easy to prepare, healthy, delicious, and inexpensive... this is sure to become a household favorite. The seasoned chicken can be used in tacos, enchiladas, added to corn chowder or tortilla soup or used to top a salad.

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Feel-n-Good Mac-n-Cheese Recipe

Muse — Sat, 07 Feb 2009 04:03:51 GMT

A healthier version of baked macaroni and cheese, this version uses whole wheat pasta (which used to taste like cardboard and is now quite yummy) and adds fresh broccoli for extra nutritional value. The recipe has been toddler tested and approved. It’s hearty enough to be a main course.

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