Chicken Challenge: First Meal--Roasted Chicken

The first meal I made in the Whole Chicken Challenge was a roasted chicken with mashed potatoes and gravy and asparagus.  All told, I spent under $10, and we had lots of leftovers, which I plan to use to make Green-Chile Chicken Enchiladas.  This meal would have easily fed 4 people (although I would've bought 2 bundles of asparagus if I had been expecting 2 more people).

Here is the cost breakdown for the whole meal:

One whole chicken: $5.25
Asparagus: $2.10
Potatoes (3 big bakers): $0.96
One can chicken broth: $0.98 (I had it on hand, actually)
Total: $9.29   Price per serving: $2.32

Here is the recipe for the chicken.  I will post the sides separately.

Roasted Chicken 

Ingredients:
One whole chicken
Salt
Pepper
1 Tbsp. soft butter

1.  Take the chicken out of the packaging and pull out the stuff they put inside the cavity.  You will likely find a heart, a gizzard, a neck and a liver.  I'm strange (apparently), so I cook and eat the heart and gizzard.  I throw away the liver, but save the neck for making chicken stock, which we will do tomorrow.  Rinse with cool water and pat dry with paper towels.
2.  Using a SHARP knife or kitchen shears, cut out the backbone of the chicken.  Just cut through the ribs along either side of the backbone.  It gets a little tricky at the end where the wishbone is located.  Had I planned ahead, I could've posted photos, so I will direct you to the tons of videos on YouTube of chickens being cut apart.  Save the backbone for stock.
3.  Take off the wings with your knife or scissors, and set them aside for stock.  You should now have a chicken breast with legs on it, essentially.
4.  Using your fingers, gently separate the skin from the breast.  Put some salt under there and rub it around for even coverage.  Then salt and pepper the outside of the chicken (both sides).  Rub the tablespoon of butter over the breast and thighs/drumsticks.
5.  Place chicken in a roasting pan breast-side up.  I use a cast-iron grill pan, but any oven-safe pan or dish will work.  Roast in a 400-degree oven for 45 minutes to 1 hour, depending on the size of your chicken.  Mine was pretty big, so it roasted for almost an hour.  Let it rest on a plate or cutting board for at least 10 minutes before carving.

"But Caitlin, how do I know when my chicken is done?"  The Government says that your chicken is cooked when the thighs reach 180 degrees and the breast 170 degrees.  In my experience, that is too high.  The thigh meat will be fine, but the rest will be really dry.  I say go about 10 degrees less; any pathogens will be killed at around 150, but if you're really paranoid or in a "sensitive group" (you know who you are), take it to 180.  The choice is yours.  Of course, if you don't have a meat thermometer, you're just going to have to take it on faith that it's done when the juices run clear.  I'm pretty cavalier about the whole thing--I have several thermometers, but I never use them for chicken.

If you've never roasted a chicken before, you should try it--even if you are a chicken nugget kinda person.  My boyfriend, who doesn't like chicken with bones, told me that the chicken was "awesome."  He normally doesn't like chicken skin either, and he proclaimed that to be delicious as well (because it was crispy and salty!).  I even got him to try a bite of chicken heart, which he also said wasn't bad.  "It just tastes like dark meat," he said.

Pantry Chocolate Cake (A.K.A. Wacky Cake)

Here's something for you while you're waiting for the results of the Whole Chicken Challenge!  I was watching a cooking show recently, and the host made a chocolate cake that only contains pantry ingredients--no butter, milk, or eggs.  She called it Busy-Day Chocolate Cake, but some people might recognize this recipe as Wacky Cake.  No one is sure when or where Wacky Cake originated, but it seems an awful lot like a depression-era or WWII-ration cake.  Another bonus: you can make it in the baking pan, saving you the work of doing a bunch of dishes!  Another bonus: it happens to be vegan, if you or someone you love are into that sort of thing.

Considering my patisserie-education background, I was slightly skeptical.  Dan was quite skeptical.  I figured "Okay...even if I hate it I only spent about $0.75 cents on the whole thing.  What have I got to lose?"  I made it last night and it's actually really good. It came out kind of crunchy on the top and edges and cakey everywhere else.  We ate it plain, but you could certainly top it with anything you like (powdered sugar, Swiss meringue, whipped cream, broiled marshmallows, canned frosting, jam, ganache.....).  You could probably even add chocolate chips or chopped nuts to the batter as well.  I wouldn't add more than about 1/2 cup of either though; it's kind of a small cake.

So without further ado, here is the recipe:

1 1/2 cups all-purpose flour (spooned and leveled)
1 cup sugar
3 Tbsp unsweetened cocoa powder (I'll admit that my tablespoons were slightly heaped)
1 tsp. baking soda
scant 1/2 tsp. table salt
6 Tbsp vegetable oil
1 tsp vanilla extract
1 Tbsp white vinegar (I substituted cider vinegar, and it still turned out yummy)
1 cup cold water

1.  Preheat oven to 350 degrees (F).  Measure all the dry ingredients into an 8" or 9" square baking pan.  Whisk them together to distribute the ingredients and break up any big lumps.  Note: My cocoa powder was really lumpy, so I sifted the ingredients into a large bowl and then added it to the baking pan.  Then I just wiped the bowl with a dry paper towel and put the bowl away.

2.  Make a well in the center of the dry ingredients and add the oil, vanilla, vinegar and water.  Gently whisk to combine.  I would highly recommend getting into the edges and corners with a spoon to make sure all the dry ingredients are mixed in.  Bake until a toothpick inserted near the center comes out clean, about 35-40 minutes.  Let cool completely in the pan, set on a wire rack (you won't be able to turn it out of the pan if you follow these directions).  Top with deliciousness and serve. 

You won't be disappointed!

Whole Chicken Challenge

Man, it's been awhile!

Since I last posted a recipe, groceries have gotten quite a bit more expensive.  I'm sure I'm not the only one who's noticed.  Dan and I are trying to save money so we can move, so I'm trying to be as frugal as possible with the grocery bill.  I just got paid yesterday, so that means it's time for my bi-weekly trip to the store.  I thought it would be an interesting experiment to see how far I could stretch a roasted chicken.  Whole chickens are relatively inexpensive, easy to roast, and can go a long way with a few simple techniques.  This week might be a little more labor intensive than others, but I'm willing to give it a shot.  Like I've said before, if you want to save money, you gotta do some things yourself!

Stay tuned to see what I'm making and how much it cost!

Beans and Rice

I've been wondering what all the hype was about regarding beans and rice.  But I love beans, I love rice, why not love them together?  I realized also that one of my favorite prepackaged frozen meals is Santa Fe Style Rice and Beans.  Well, favorite is maybe an overstatement.  It's good for a frozen diet entree.  Anyway, Dan's mom gave us some gourmet heirloom beans for Christmas, and I had a ton of rice, and I didn't have much of anything else in the house, so tonight we ate Beans and Rice.  It was pretty damn good--and CHEAP.  Here's the recipe:

Serves about 4

• 1 cup dried beans (small red beans, black beans, kidney beans, navy beans, cranberry beans, black eyed peas, etc.   We used Rio Zape beans tonight, which are similar to pinto beans)
• 4 cups cold water
• 2 tsp. salt

1. Combine the above ingredients in a large bowl or a saucepan before you go to bed.  If you're thinking that the salt is going to make the beans tough, I assure you they won't.
2. The next night, when you're ready to cook, drain and rinse the beans, discarding the soaking water.  Then place the beans into a medium saucepan and add about 6 cups of water.  Also add 2 slices of bacon, cut into 1/2" pieces.  If you are cooking black beans, add a pinch of baking soda to keep them from changing color.  Bring to a boil, then reduce heat and simmer, covered, for 40 minutes to an hour; until the beans are tender.  Since the pan is covered, you shouldn't need to add any more water, but if you notice that it's getting low or the beans are sticking to the bottom of the pan, it's OK to add more.
3. While the beans are cooking, chop 1/2 a red onion, and mince 2 cloves garlic.
4. When the beans are done, set a strainer into a large bowl and strain the beans out, but save about 2 cups of the cooking liquid.  You will use this for the sauce.
5. Return the saucepan to the stove, put over medium heat, add about 1 tsp. vegetable oil and saute the onion until soft.  Then add the minced garlic, 1/2 tsp. chili powder, 1/2 tsp. ground cumin, 1/2 tsp. dried oregano, 1/4 tsp. ground coriander, 1/8 tsp. cayenne pepper, salt and black pepper to taste.  Cook until fragrant.  Next add 2 Tbsp. tomato paste; stir to combine.  Add some of the cooking liquid and stir, scraping up anything that might be stuck to the bottom of the pot.  Add the beans back to the pot, and then add as much or as little liquid as you'd like.  Simmer covered for about 10 minutes, then uncovered for another 10 minutes.  You want the flavors to concentrate and the sauce to thicken a bit.  How thick is up to you.  Don't forget to taste the beans and adjust the salt!  While the beans and sauce are simmering, cook your rice.  When the rice is done, it's dinner time. 

To serve, top a portion of rice with the beans and sauce.  Then top with sour cream and lime juice or a little vinegar to taste.

Seriously folks, this stuff was good.  The beans we had were from a company called Rancho Gordo.  I'd check them out if you're interested in eating some beans you've possibly never heard of.  A pound of beans runs about $4.95, but it's still a cheap meal, since you're only using about 1/3 of a pound of beans.  Also, the oregano I used is from this company also, and it was amazing.  I'm officially a fan! 

Happy Cheap Cooking!

Big Ol' List of Pizza Toppings

Just in case you need some ideas for your homemade pizza.  In no way is this list inclusive of all the things you could put on a pizza, I'm just trying to get you to think outside the Pepperoni and Hawaiian box.


Cheeses: 

• Mozzarella (Naturally.  I recommend using some mozzarella no matter what)
• Fresh mozzarella
• Provolone
• Parmesan
• Grana Padano
• Asiago
• Fontina
• Cheddar
• Feta
• Blue/Gorgonzola
• Pepper Jack
• Meunster
• Gruyere
• Anything else you have around

Meats (meats should be cooked prior to using as pizza toppings):

• Ham
• Canadian Bacon
• Bacon or pancetta
• Grilled or barbecued chicken 
• Grilled or barbecued pork
• Ground seasoned beef
• Ground seasoned lamb
• Italian sausage (spicy or sweet)
• Any other kind of sausage
• Shrimp
• Anchovies
• Pepperoni
• Salami
• Prosciutto
• Any other kind of cured meat
• Leftover meat: Thanksgiving turkey, Sunday pot roast, Easter ham, etc.

Veggies:

• Onions/shallots/scallions, raw or cooked
• roasted garlic
• sauteed zuccini
• sauteed spinach
• sauteed mushrooms--any kind
• artichoke hearts
• sundried tomatoes
• fresh tomatoes (put these on after the pizza is baked)
• roasted tomatoes
• arugula (most people put it on after it's baked, but I kind of like it when it gets all crispy and dried out in the oven.  Just make sure it's on the absolute top of the pizza to avoid soggy crust if you're going to do that)
• capers
• olives--any kind
• bell peppers
• pickled jalapenos
• habanero (Scotch Bonnet) peppers
• sauteed broccoli
• roasted eggplant
• cooked potatoes
• fennel

Sauces (use with or instead of classic tomato sauce):

• Pesto
• Bechamel (AKA white sauce)
• Papa Murphy's creamy garlic sauce rip-off: ranch dressing, minced garlic (My sister used to work there.  That's the recipe)
• Tapenade
• Garlic-infused olive oil (great on the edge of the crust)

Herbs--any and all, but especially:

• basil
• parsley
• sage
• rosemary
• fennel seeds
• oregano
• chives
• thyme
• red pepper flakes
• freshly-ground black pepper
• fancy finishing salt (especially on the edge of the crust)

Homemade Pizza - The best pizza you'll ever have!

I love pizza--and who doesn't?  It's one of my favorite things to make at home.  I'll give you the recipes for dough and sauce, but you can put whatever you want on top of those.  There's really no limit to what you can put on there.  It's bread and cheese--almost anything will taste good on that!  Don't be scared to make your own dough.  This method is really easy and only takes about an hour.

Pizza Dough
Makes one large, two medium, or 4 small pizzas

2 cups all-purpose flour
1 tsp. instant yeast (this is about half of one envelope, but I always buy the jar of yeast)
1 tsp. sugar
3/4 tsp. table salt
1 cup warm water (not hot--hot water will kill the yeast)
1 Tbsp extra-virgin olive oil (put this in the water)

1. Preheat oven to 200 (or warm) for 10 minutes, then turn the oven off.
2. Place all the dry ingredients in the bowl of a food processor fitted with the metal blade and pulse to combine.
3. Pour the water and olive oil into the food processor with the machine running until dough starts to form.  There should be a ball of dough and some little chunks.  You might not need all the water, so pour somewhat slowly.  If you pour it all in and it still looks like cereal, then add a little more warm water.
4. After your dough ball has formed, let it sit in the food processor for two minutes.  Then run the motor for another 30 seconds.  
5. Turn the dough out onto a floured surface and knead until smooth and satiny (only takes about a minute).  Form the dough into a ball and place into a bowl that has been sprayed with cooking spray.  Then spray the top of the ball and cover the bowl with plastic wrap.  Let rise (or proof, as they say in the baking/pastry circles) in the warm oven for about 40 minutes, or until doubled in size.
6. "Punch down" the dough (note: do not actually punch the dough.  You just did all that work putting air bubbles in there!  Instead, gently lift up the dough around the edges of the bowl and let it relax.  I like to think of the dough sighing, as in "aaaah" not "Harrumph!")  Divide the dough in half or in quarters (or don't, if you're making one big pizza), and shape each piece into a ball.  Let these balls rest for 10 minutes on the counter covered with plastic wrap or a damp kitchen towel.  Now you're ready to shape into pizzas! 

I will readily admit that while I'm really good at making dough, I'm a lot less gifted at shaping it.  My pizzas never come out perfectly round, but I don't care.  If it tastes amazing and nourishes you, then what's the problem?  I'm naturally a perfectionist, but I've decided to let this one go.  Anyway, a good way to shape pizzas is to flatten the dough ball with the palm of your hand.  Then use your fingertips to press it out flatter, starting in the middle and working your way out to the edges.  Next, hold the dough with your "stupid hand" and gently pull it outward with your "smart hand."  Give the dough a quarter turn and repeat until you've pulled out all four corners.  Top it with your delicious toppings and bake it on a baking stone or sheet.

Bake at 500 degrees until crust is golden brown and cheese is melted:
Large pizza: from 7 - 12 minutes, depending on thickness
Medium pizza: from 3 - 6 minutes
Tiny pizza: 5 minutes

Caitlin's Zesty Pizza Sauce
1, 15-oz can of tomato sauce
2 tsp. olive oil
one clove garlic, minced or pressed through a garlic press
1 tsp. dried oregano
1 tsp. dried basil
1 pinch of red pepper flakes
Kosher salt and black pepper to taste (for me, two good pinches of salt and a two good grinds of pepper)

Heat olive oil over medium heat in a medium skillet or small saucepan.  Saute garlic until fragrant, about 30 seconds.  Add all the other ingredients, and simmer gently for about 10 minutes, or until the sauce thickens slightly.  The idea is to concentrate the tomato flavor and let the flavors develop.  Done!

Tips for making good pizza totally awesome:

• Preheat baking stones or sheets for 30 minutes.  Use another baking sheet or a pizza peel dusted with cornmeal or semolina to transfer your pizza into the oven.
• Saute "wet" ingredients first to avoid soggy pizza.  This is usually veggies, like spinach and mushrooms.  Anything that gives up a lot of liquid when sauteed is best put on your pizza already cooked.
• Put the cheese on last, not first.  Somehow it all just stays put better that way.  I do like to put a little bit of cheese on the bottom, but very little.
• Use quality ingredients.
• Have fun and be creative!  My dad used to make a shrimp, mushroom and feta pizza that was pretty amazing, and I haven't been to any places around here that make anything like that.

Feel free to share your favorite pizza!

Spicy Shrimp and Rice

In spite of our being tightwads, Dan and I often eat shrimp.  We love them, they're low in fat, and they thaw out really quickly.  Plus, we usually stretch them into a whole meal by adding rice or pasta.  This is an Asian-inspired dish we make a few times a month.  If you're in a hurry you can use canned chicken broth instead of making your own shrimp broth.  I like to buy frozen shrimp since the stuff at the grocery store has been previously frozen.  I'll thaw them out myself, thanks.

This dinner serves 2 people.

For the shrimp:

12 oz shrimp, peeled and deveined, shells set aside for broth
1/2 tsp. soy sauce
1/2 tsp. canola oil
 freshly ground black pepper

Combine these in a bowl.  Let marinate while you make the broth.

Shrimp Broth
Shrimp shells
2 1/2 cups water
1 small clove garlic, sliced in half lengthwise
2 small shallots, sliced in half lengthwise (don't even bother peeling it)
1 small bay leaf
1/2 tsp table salt

Put all the above ingredients in a saucepan and bring to a boil.  Reduce heat to low, cover, and simmer for at least 10 minutes.  20 is better if you can wait.  Strain into a bowl or large measuring cup, pressing on the shells and such to get all the liquid out.


For the Rice:
1 cup long-grain white rice
1 1/2 cups shrimp broth

Combine in the bowl of a rice cooker or a saucepan, and cook as you normally would cook rice.

And now for the most important component:

Spicy Sauce
1/2 cup shrimp broth
1/2 tsp. (or more) chili-garlic sauce (the chunky kind from Thailand)
1 small clove garlic, minced or pressed through a garlic press
Juice of 1/2 a lime
1/2 tsp. cornstarch

Whisk these together in a measuring cup and put it near the stove. 

When the rice is about 5 minutes from being done, preheat a non-stick skillet over medium-high heat for about 5 minutes.  Add a little bit of canola oil or cooking spray, then stir fry the shrimp until pink and opaque (this doesn't take long, maybe 3 minutes for medium-sized shrimp).  Whisk the sauce to recombine, then pour over the shrimp in the pan, and heat until the sauce boils and thickens.  Serve immediately over the rice you just made.