Mussels with Wine and Garlic Sauce

August 12, 2012 by 1 Comment

mussels with wine and garlic sauce

Mussels with wine and garlic sauce is simple to make, doesn’t take very long, and is surprisingly frugal.  It’s something my husband and I enjoy if we are doing a date night dinner at home.    This dish costs around $10 total, and serves 3-4.  There is something about freshly steamed mussels that seems romantic, or date-worthy.   For us, anyway, they’re “special.”

Frugal Tip:  At only around $4 per pound, mussels have a huge visual impact for not much money.  They look great on your plate and will impress any dinner guests you may have!  Another great way to use them is in this easy paella recipe, which is a great way to use up leftovers.

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Mussels with Wine and Garlic Sauce
Prep time: 
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Serves: 3-4
 
Easy and surprisingly frugal!
Ingredients
  • 2 lb. mussels (make sure you discard any that are gaping open)
  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. butter
  • 6 cloves garlic, minced
  • ¼ C. onion, minced (or shallots)
  • ¾ C. dry white wine
  • ⅔ C. chopped flat leaf parsley
  • 1 lb. linguine noodles
Instructions
  1. Prepare linguine according to package directions. In a large skillet with a lid, melt the butter. Add olive oil and sauté the garlic and onions until translucent. Add the wine and mussels and about half of the parsley. Cover and heat until mussels have opened (about 8-10 minutes). Add remaining parsley as a garnish. Serve mussels and wine sauce over linguine.

 

 


Filed Under: 30 Minutes or Less, Pasta Tagged With: , , , ,

Strawberry Pretzel Pie

August 12, 2012 by 2 Comments

strawberry pretzel pie

Yes, it tastes as good as it looks.  I’m a big fan of the sweet-and-salty combo, and this Strawberry Pretzel Pie is a divine example.  The pretzel pie crust gives it that salty flavor that accentuates the sweetness of the strawberries.  The freezing process takes a while, but it’s great to make ahead for a party or event.  Your guests will love it!

Frugal Tip:  Homemade whipped cream is so easy, more frugal, and WAY better-tasting than anything purchased at the store.  For me, it’s one of those “I’ll never buy-it-again” items.

Recipe Source:  Southern Living

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Strawberry Pretzel Pie
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Serves: 8
 
Ingredients
  • 2 C. pretzels, crushed
  • ¾ C. butter, melted
  • ¼ C. firmly packed brown sugar
  • 2 C. sliced strawberries
  • 1 (14-oz.) can sweetened condensed milk
  • ½ (8-oz.) package cream cheese, softened
  • 4 Tbsp. + 1 tsp. strawberry Jello-O
  • 2 C. whipping cream, divided
  • ⅓ C. sugar
Instructions
  1. Preheat oven to 350°. Crush pretzels in a ziplock bag or food processor. Combine crushed pretzels, butter, and brown sugar. Press into the bottom of a pie plate. Bake 10 to 12 minutes or until lightly browned. Cool.
  2. Place strawberries in a food processor or blender until finely chopped. Beat condensed milk, softened cream cheese and Jell-o at medium speed with an electric mixer. Add strawberries; beat on low until blended. Transfer to a large bowl. Beat ¾ C. of the whipping cream on high until soft peaks form. Fold the strawberry mixture into the whipped cream. Spoon into prepared, cooled crust. Cover and freeze overnight or until firm.
  3. Beat remaining 1¼ C. whipping cream on high speed until it starts to thicken. Gradually add sugar, beating until soft peaks form. Spread over pie. Freeze 1 hour or until whipped cream is firm. Remove from freezer and let stand 10-15 minutes before cutting. Garnish with sliced strawberries and/or pretzel sticks.

 

Filed Under: Desserts Tagged With: , , ,

Rigatoni with Bolognese Sauce

August 11, 2012 by Leave a Comment

rigatoni with bolognese sauce

rigatoni with bolognese sauce

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Last week my husband and I had the pleasure of shopping at Bario Batali’s store, Eataly, while we were in New York City.   Not only do they have great ready-to-eat treats and drinks, they’ve got a fabulous marketplace stocked with gourmet foods.  I would have preferred to have picked up some of their delicious-looking meats and cheeses, but I doubt they would have fared well in my luggage on the trip back home to Minnesota.  Instead, we picked up a bag of rigatoni.

I’ve made rigatoni with bolognese sauce before, but it had been a long time (I usually make my parents’ spaghetti recipe when craving a red sauce).  These wide noodles are great for hearty sauces like this bolognese.   Veggies are the heart of the dish.  Traditional bolognese is typically a bit thinner, but I like my veggies a little chunkier (as you can see in the photo on the right).   For the “traditional” bolognese sauce, you can chop them in your food processor or blender for the right consistency.  When it comes to cooking, I don’t like to follow the rules!  You can also add Italian sausage if you’re not a fan of meatless dishes.

Frugal Tip:  Mascarpone cheese can be expensive.  An acceptable alternative would be to use Neufchatel or cream cheese instead.   Look for great prices on fresh produce like onions, carrots, mushrooms, peppers and garlic at ALDI food stores (see what’s on sale at ALDI in the Mommysavers Grocery Bargains Forum).

 

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Rigatoni with Bolognese Sauce
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Fresh veggies and wine lend an earthy flavor to this rich bolognese sauce
Ingredients
  • 1½ C. hot water
  • 3 carrots, peeled and chopped finely
  • 1 onion, peeled and chopped finely
  • 1 red pepper, seeded and chopped finely
  • 3 garlic cloves
  • ¼ C. extra virgin olive oil
  • 2 tsp. fresh thyme leaves
  • 1 tsp. chopped fresh oregano leaves
  • 2 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 1 pkg. white mushrooms, chopped coarsely
  • 1 can tomato paste
  • 1 can tomato sauce
  • ⅔ C. red wine
  • ½ cup mascarpone cheese
  • 1 pound rigatoni pasta, cooked
  • ⅔ cup Parmesan cheese
  • One ring Italian sausage (optional) sliced

Instructions
  1. Preheat oven to 350 degrees. Heat olive oil in a large skillet over medium heat. Add the carrots, onion, red pepper, and garlic. Saute until tender. Add the thyme, oregano, salt, pepper, mushrooms, sliced sausage (optional), tomato paste and tomato sauce. Stir until sauce begins to thicken (about 5-6 minutes) and mushrooms are soft. Add the wine, and reduce heat. Cover. Simmer for 10-15 minutes. Add mascarpone cheese.
  2. Pour your bolognese sauce over cooked rigatoni in a large casserole baking dish. Top with grated Parmesan and bake until cheese bubbles.
Filed Under: Pasta, Recipes Tagged With: , , , , ,

Copycat Recipe: Near East Parmesan Couscous

August 8, 2012 by Leave a Comment

copycat recipe near east parmesan couscous

If you’re currently buying the boxes of Near East Parmesan Couscous…. why?  Parmesan couscous is easy to make, frugal, and only takes a few minutes.  Not only that, you can have fun experimenting with fun add-ins and tweaking the flavor.  After you get the basics down, you can create a copycat couscous of just about any of the flavored box mixes you typically buy.

Frugal Tip:  Couscous is usually located near the rice and grains in most supermarkets.  If you have a hard time finding couscous, you can purchase it on Amazon.com or Vitacost.  Plus, when you register for a new Vitacost account you’ll receive a code valid for $10 off a $10 order.

Source:  Inspired by the Mommysavers Parmesan Couscous recipe


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Copycat Recipe: Near East Parmesan Couscous
Recipe type: Side
Prep time: 
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Serves: 2-4
 
A yummy, quick-and-easy copycat version of Near East Parmesan Couscous
Ingredients
  • 1 C. dry couscous
  • 1 C. chicken stock
  • 1 clove garlic, minced
  • ½ onion, minced
  • 2 Tbsp. butter
  • ⅓ C. grated Parmesan cheese
Instructions
  1. Melt butter in a saucepan on medium heat. Add garlic and onions and saute until soft. Add chicken stock and bring to a boil. Add couscous. Cover and remove from heat. Let stand for five minutes, then fluff with a fork. Add remaining ingredients: pepper, balsamic vinegar, and grated Parmesan. Fluff again and serve while hot. DO NOT overcook. It will become a gloppy mess if you allow it to sit too long.
  2. Yummy add-ins include feta or goat cheese, basil, parsley, diced or sun-dried tomatoes.

 

Filed Under: 30 Minutes or Less, Copycat Recipes, Salads and Sides Tagged With: , , ,

Raspberry Baked French Strata

July 29, 2012 by 1 Comment

raspberry baked French strata

I’m a bit indecisive in real life, and this recipe proves it.  Yesterday I wasn’t sure quite sure whether to make Raspberry Bread Pudding or Raspberry Baked French Toast, I came up with a recipe that is a bit of both.  The basic recipe is based on my Baked French Toast, with a few minor tweaks.  I cut down on the egg content and added sugar because I wanted it lighter and sweeter.   I used bread from my leftover Hawaiian Sweet Bread, which gave it an even sweeter taste.  And of course – I added those luscious raspberries.  I wasn’t even sure what to call it, because it’s not a true bread pudding nor is it a French Toast.  So, with a bit of creative license I’m calling it Raspberry Baked French Strata.   It can be served as a dessert or as a breakfast bake. Whatever you call it or however you eat it, it’s delicious!

Frugal Tips:  Stale bread is great for recipes like this!  Never throw it away.  If you don’t want to use it up right away, throw it in the freezer for later.  Just thaw and use.

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Raspberry Baked French Strata
Prep time: 
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Serves: 6-8
 
Ingredients
  • 1 loaf French bread, cubed (or any kind of stale or day-old bread)
  • 1 8-oz. package cream cheese, cut into 1-inch cubes
  • 6 large eggs, beaten
  • 2½ C. milk
  • 1 C. sugar
  • 1 tsp. vanilla
  • 6 Tbsp. butter or margarine, melted and cooled
  • 1 tsp. cinnamon
  • 6 oz. raspberries (or more, if you have them)
Instructions
  1. Grease a 9×13 casserole dish or cake pan. Put half of the bread crumbs in the pan, spreading out evenly. Top with cream cheese slices. Add the rest of the bread cubes. In a separate mixing bowl, combine the eggs, milk, butter, sugar and cinnamon. Pour over the top of the bread cubes/cream cheese. Pat everything down into the pan to ensure it all gets moistened. Cover with plastic wrap and refrigerate overnight, or at least on hour.
  2. Preheat oven to 350 degrees. Press raspberries gently into the bread mixture, reserving a few for garnish if desired. Bake for 45 minutes or until golden brown.
Filed Under: Breads, Recipes Tagged With: , , , ,
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