Tag Archives: cheap

Barilla Whole Grain Fusilli with Vegetable Marinara Sauce Meal

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At the market a few days ago we picked up a few things we knew we absolutely needed and thanks to visiting family and their efforts to feed us while we were guests my food budget was flush and we had some rare wriggle room to try some new things. One of the new things that I picked up was a shelf-stable meal tray from Barilla.

This product is about $2.50 a unit and comes in recycled cardboard wrapper, the meal itself is stored in a two-section plastic tray. You take the tray out of the cardboard, easily done, peel the cover to the clearly marked dotted line and microwave for a minute. Then you peel the cover off the rest of the way and discard. The sauce is on the left in a removable sub-tray and it’s very easy to manipulate and pour the sauce onto the pasta. Mix with a fork and enjoy. Everything is recyclable, the cardboard and the tray plastic itself, I appreciate that.

As for the quality of the meal, it’s a good lunch and only has 320 calories. This particular variety featured 51% whole wheat pasta. Whole wheat pasta is different than the plain type, as the fiber makes the pasta more al-dente than you’d originally expect. The taste was right along with what I expected, it was quite good. You have to understand that the taste of whole wheat pasta is more woody than it’s plain alternative however for what it lacks in the texture department with standard pasta it makes up for by featuring 11g of fiber and 10g of protein.

The product is shelf-stable for about three months, so buying a few of them and using them for lunches at work shouldn’t make you end up throwing them away because they expired. There is a clear claim on the label that this product has “No Preservatives” which I like. This particular variety has an ingredient list that I can clearly understand with items that you can find in a market without having to resort to a chemical supply house. This variety also does not have monosodium glutamate, which for me is very important.

Overall I quite enjoyed it and I can recommend it to anyone else looking for a cheap lunch alternative. It certainly beats the mystery chemicals that the popular open-for-lunch restaurants use, plus you can’t beat the price and the speed at which it is ready. Because it only cooks for one minute, there is no need to fiddle with covers or wrappers or have to worry about the product bursting over the edge like some soups do when microwaved.

One thing to note, this product has 710mg of sodium, so its less than some soups have, which can blow your mind with the amount of sodium, so if you are trying to be careful with sodium, this might be an option if you can afford this much sodium.

I definitely will be buying more of these trays next time I go to the market.

Julia Child Inspired Macaroni and Cheese

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Julia Child Inspired Macaroni and Cheese

Tonight I decided that I would make something that I am quite fond of,
and something that I came up with all by myself, as far as I know. This
recipe for Mac and Cheese creates a different dish than the other Mac
and Cheese dishes I’ve had in the past and it’s quite good. I’m an
ardent believer that anyone can cook, even those who do not think they
can or should. Everyone Can Cook.

Here’s how I set it up:

Ingredients:

2 1-pound boxes of Cavatappi Pasta (hollow corkscrew shaped pasta, uncut
elbow macaroni essentially)
4 cups of milk (any kind, probably good at 2%)
4 tbsp of Butter
6 tbsp of AP Flour
At least 1 pound or more of any kind of cheese you like

Procedure:

Boil the pasta until al-dente and drain and put aside. Get a deep
saucier, they are halfway between frypans and dutch ovens. Warm the
butter with low heat until it starts to bubble, just gently bubble. Then
add the AP flour in one shot. Stir like mad for about 2 minutes. Pour
milk into 4 cup plastic measuring cup and microwave for about 3-4
minutes (watch as milk can boil and take off on you and make a hell of a
mess) right before the milk boils and expands, take it out and pour it
all in the saucier on top of your roux (which is what the flour and
butter did together) and stir that for the next 4 to 5 minutes, bring up
the heat, and stare at it, boil is coming. Once the milk starts to boil,
add salt and pepper, a pinch and a few grinds of both. You now have a
finished Béchamel Sauce! Now you can augment it. You can add anything
you like to this sauce, it’s like culinary velcro. It’ll accept a huge
amount of cheese, various different kinds of cheese, whatever your
little heart desires. Start with about a pound, more if you like cheese
a lot. I wouldn’t go beyond 2-3 pounds of cheese. The sauce can also
accept any herbal additions, like Thyme or Parsley or even Sage if you
like. Rosemary is nice, but it’s really quite twiggy and resinous so
unless you got a huge hankering for Rosemary, keep that out. You could
also sweat-and-brown onions or garlic or even shallot. Keep in mind that
onion can take an insane amount of punishment but it’s cousins cannot,
garlic and shallot are very quick, say 20-30 seconds of sauté before
they are toast. You could even go with raw garlic or shallot, as they’ll
work their magic once they get to the oven. With the drained cooked
pasta, mix that with the cheese sauce in another bowl, prepare a
properly sized vessel for baking and spray Pam on it first, that’ll help
keep it from sticking to the surface later on. Get that oven up to 350
degrees and throw the mix in the vessel into the oven for half an hour.
When it comes out the top will be lightly browned and bubbly. If you
want more brown, leave it in longer. Timing is flexible as long as your
temps are right – if your oven doesn’t have an over thermometer, stop
reading, go to the market and get one right now.

It makes enough to feed two for almost a week. Four for half a week. Six
for two days. Eight to Ten well, say goodbye to it. 🙂

That’s it, that’s dinner. A little salt and pepper, maybe some garlic
salt, celery salt, or seasoned salt and you’ll be on your way. If you
are afraid of your sauce breaking (which is to say, falling apart into
oil, water, and assorted debris) don’t be. You’re cooking the entire
thing and the Béchamel has no time to fall apart. You can add various
other small amendments if this is really a huge concern for you. Ground
mustard, about 1-2 tsp is good to keep the fat and water together and it
doesn’t contribute any unusual flavors. If you are working with really
freakishly mishmashed cheese selections you might want to look into
adding Sodium Citrate to the sauce. This chemical additive can help keep
different cheeses integrated and it doesn’t affect flavor, appearance,
or edibility. Tread carefully, as sodium citrate is the path to
Velveeta. Now you know how velveeta is made, hah.

One thing to say, the roux made in the first steps is Julia’s roux. One
thing that I do is monthly or so I take a stick of butter, weigh it by
gram scale, and then cook it down until it’s bubbling and then add the
exact same weight of AP flour to that and cook for 2-3 minutes. You
don’t want to see it get any darker than white to blond to “yellow corn
kernel” color, and yes, for a roux the color is VITAL. White and yellow
are good, brown or red is good for other things, not anything like this.
Once it’s all cooked and unmercifully whisked transfer it to a bowl and
wrap it up and throw it in the fridge. You now have the worlds most
perfect thickener. It’ll thicken anything. It’s flavor neutral and very
handy. Just scrape a little out with a fork and you’re all set. The
applications are endless. You can make lump-free gravies, sauces, soups,
stews, or anything else that needs a little thickening power – just add
a little at a time and stir like mad. One thing about roux made with AP
Flour is that it only reaches maximum thickening power when the water
it’s in reaches a boil. Also, since it’s wheat flour and tossed with
water you will have a minute but present amount of gluten there. So if
you don’t like gluten, this isn’t for you.

If you try this recipe and like it, please leave a comment. I think
anyone can make this dish as it’s very forgiving if you make any
blunders. The only real OMG place is that roux in the beginning. A dark
roux will crap out on you and your Béchamel will either not form or
half-ass form and the color will be off and there will be more caramel
notes in the final dish. It’s still edible, but, just be careful of that
color.

Good Luck!

Restaurant Review: Seasonal Grille in Hastings, MI

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Several weeks ago Scott bought a Groupon for a new restaurant we had never even knew existed. It’s called “Seasonal Grille” and it’s in Hastings, Michigan. We had no clue as to where Hastings was as we’ve never been there before. Turns out that it’s on M–43, which is a rather circuitous state route here in Michigan. We live just off Gull Road and as it turns out, Gull is also known as M–43. We followed the road along, from Kalamazoo to Richland, then to Danville and finally to Hastings. Parking was not an issue as Hastings was about the same size as Parchment, MI – which is to say, very small. It reminded me a lot of Cortland, New York. The restaurant itself is on a corner lot and is very bright inside and has a lot of windows, making the approach very easy for us. The Groupon was a half-off deal for a bottle of wine, an appetizer, and a main course.

We were greeted promptly and seated as it was rather late, later than most people would dine so the atmosphere was more intimate and relaxed than it otherwise would have been if we had arrived during the dinner rush. The interior is modern and spacious with a well-stocked bar which serves as a large island in the center of the establishment. The first thing I noticed was the interior lighting. I’ve had a standing issue for quite a long time with most restaurants, including all of them in Kalamazoo, that restauranteurs believe that subdued lighting lends ambiance. It’s irritating. It’s not ambiance if you cannot see anything because it is so very dim inside! It was a delight to finally find a restaurant that pumps up the ambient light as well as features strong but well-diffused lights over each table. When one eats, you taste first with your eyes. Being able to see things, being well-lit, this is totally refreshing and I cannot express how much I approve and enjoy this dining environment. Other restaurants can take a page from Seasonal Grille when it comes to interior design and especially their generous lighting strategy.

We shared a large meatball appetizer which was about the size of a baseball. It was well cooked and had a very fine texture which we both commented on. The presentation was very nice and the speed from the kitchen was exactly what we expected. It wasn’t rushed out, and it wasn’t late, it was just right. There was a little fumble with our wine order as the bottle we selected was found to be out, but switching to another varietal wasn’t a problem. We both had ordered their “Taste of Italy” which was listed as Manicotti, Lasagna, and Chicken Parmesan for $14.95. This was one of their most expensive dishes on the menu and the price was another huge surprise. The order was finished by the kitchen and arrived, everything was piping hot and fresh and the colors, the texture, the taste, and the presentation were all spot-on. I still am shocked that they priced out that dish to $14.95. The prices, we both commented as we ate our meal, were remarkably low considering the quality coming out of the kitchen. I would have expected a price point around $16.95 to $18.95. That a good meal for such a great price can be had locally is quite nice. For dessert we decided to try their Cannoli. The presentation on the desert platter shows one cannoli, however the order is for two. We really ordered too much but the quality was still excellent, and since it wasn’t included in the Groupon that was priced out separately as it should have been.

Overall I was quite impressed with Seasonal Grille. It is a rather lengthy drive from Kalamazoo, but it is uniquely positioned, as it’s roughly half-an-hour from Grand Rapids, Kalamazoo, and Lansing. If you are looking for a new place, or maybe find a new favorite place, I really recommend this restaurant for consideration. Hastings may be sneeze-and-you-miss-it, but this particular establishment certainly is not.

Cheap & Excellent Laundry Update

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The homemade laundry detergent that I made from Michael Nolan’s blog post has been working exceptionally well! Here’s my experience so far:

  • General Laundry: The lack of perfumes and fragrances are rather shocking. You lean in to sniff and there isn’t anything there. Not having overdone fragrances nearly brings on a reflexive search, very much in the vein of “I must not have a good grip on this sock…” and to be honest, it feels cleaner now than it did before, no odd someone-else-thought-this-smelled-nice fragrance just malingering after a wash. I appreciate it.
  • Extreme Laundry: Doubling what I normally use and using HOT water, this preparation actually outperformed Liquid Tide and removed not only fresh oil stains but older really set-in oil stains. There are two runners in our kitchen that are for comfort and to hide a oopsy-daisy burn-mark on our kitchen carpeting. Yes, I said it. Kitchen Carpeting. The previous owners were lazy and old. There is hardwood floors underneath but we’re too terrified to actually look for the fear that once we pull up the carpet, we’ll have a $5000 rehab job on the flooring that will need to be done.
  • Big-Batch Laundry: That is coming today, as soon as I get home and strip the slipcovers off of our white Living Room couch. There is a LOT of fabric in that deal and I’m going to take it down to the laundromat where they have the fancy 50 pound front-loading industry-sized washing machines and use half-a-cup of the cleaning solution on it with HOT water. That should fix it’s wagon. I’ll write an update to see if the fancy-powder-of-happiness can power out some of the odd stains and marks on the slipcover.

Between Michael Nolan and Lifehacker’s Blog I find so many neat ideas and clever tips that it makes me dizzy! It’s so wonderful when things like this go so very well, to say nothing about the frugality of it all! Bravo!

My Clever Laundrette

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This weeks theme is “Clean or Die” and as a wonderful spot of serendipity I ran over this blog post by a fellow I’ve been following for quite some time. I went to my local Meijers market and while there to stock up on some needful food items I thought I would walk down to the laundry aisle and see if Meijers carried any of the items listed in the post. The items specifically are:

  • Borax (sodium tetraborate)
  • Washing Soda (sodium carbonate)
  • Ivory Soap

As it turns out, I only have a very faint and foggy understanding of what Borax is and not a single clue as to what Washing Soda might be, at least I know what Ivory Soap is, oddly enough, that was the most common and most annoying item to buy. The Borax and the Washing Soda were the first big surprises, they were nestled up against each other at the end of the laundry aisle, far away from the big expensive detergents, hanging out in the “laundry additives ghetto”. At the other end of the ghetto were the bar soaps. Meijers doesn’t sell Ivory in single or even double-packs, instead, you have to buy a 10-pack. The price, $4, of course is insanely cheap, but the fact that I couldn’t acquire just a few bars at once irked me. My snark would have been fully realized if Meijers had put all three next to each other, but alas, that was not to be.

I had the earlier referenced blog page printed out and after I had whipped together dinner I got out some non-food-use implements and started to assemble the recipe for the laundry soap. With three ingredients, it was embarrassingly easy to assemble. Pour this, pour that, but when it came to the Ivory soap, I was blown away. The instructions say to microwave the ivory soap in a container. Huh? You don’t cook soap! Well, yes, that’s actually the entire point! I got a plastic tub, put the Ivory in it, and closed the door and turned on my Microwave. At first I was full-o-doubt, but then the damn thing started to foam and extrude big white fluffy cloud-shapes out of the side. I realized that I needed at least 2 minutes, not 90 seconds, but that may be due to a difference in microwave wattage. Once I was done decimating the Ivory soap, I grabbed the giant puffy white mass and knocked it down and then mixed everything together with my handy-dandy potato masher. I suppose I could have used my KitchenAid Mixer, but on something this exploratory, I didn’t want to make a mess of my entire kitchen.

The end product is quite plain. It’s a white powder with very teeny puffy bits interspersed throughout. It has a very feeble scent of Ivory soap and it made me sneeze a few times. Once I was done and ready to process a extra-large load of laundry I went downstairs with my powder in hand and utterly geeked at the novelty of it all. As I stood stooping over my plain-jane Whirlpool washing machine (not HE, of course) it struck me. I have no idea what an appropriate load measurement might be for this powder. The blog post goes on about two tablespoons of powder in an HE machine, which does me no good with my old-skool standard washing machine. I thought about the powder, what each one does and pulled a 1/4 cup per XL load out of thin air. I started my machine, waited for a inch-deep puddle in the bottom of the basin to collect and tossed in my powder. Once it was in, I added the clothes.

When the cycle was done I pulled out a shirt and gave it a sniff. Absolutely nothing. No fragrance, no scent at all. It was honestly clean, nothing left behind. I sampled other items and they all were the same way, no scent at all. Everything being equal, I still have a 64-load jug of Tide Liquid Detergent to use up but this powder is really quite good.

How about the economics? By my calculations, buying everything either in a market or off of Amazon (I used Amazon because they display prices) the per-ounce price of this laundry cleanser is 43 cents. I guess a quarter cup per XL load, so that’s two ounces so my per-load cost is 87 cents! If I had a HE machine, it’d be half that price!

So if this home-crafted laundry detergent costs 87 cents for a XL load, leaves no perfumes behind, cleans soiled clothing adequately and is non-toxic to the environment how can you go wrong?