A Breakfast, Brunch, or Supper Dish

I just have to share another recipe from the More-with-Less cookbook. If you haven't figured it out by now, this cookbook is a great investment in any kitchen. I made this Cheese Strata this evening, and it was gobbled up without complaint. It is so simple to make, and I'll bet you already have everything on-hand to throw one together later this week.

Here's how it goes:

Ingredients:

12 slices bread (I used homemade, gluten-free bread, and it was fantastic!)
butter
2 cups cheese
2 2/3 cup milk
4 eggs, beaten
3/4 tsp. salt
1/4 tsp. dry mustard

Preheat oven to 350. Grease a 9x13 baking dish. Lightly butter one side of each slice of bread. Lay six slices in the baking dish. Sprinkle with the cheese. Layer the next six slices of bread next. Then, mix the remaining ingredients well and pour over the bread. Bake 40 minutes, or until puffy and golden.

Adjustments:

• My homemade, gluten-free bread is smaller than a "regular" loaf. I still used 12 slices, but found that a 8x8 pan was large enough.
• I sprinkled 2 cups of the cheese between the bread layers and reserved the remaining 2/3 cup for the top of the strata. I topped the strata with the cheese during the last 10 minutes of baking.
• I also added about 1/4 tsp of black pepper to the milk/egg mixture.
• I served my Cheese Strata with grilled chicken-apple sausage, and then realized we were having a version of breakfast or brunch for supper. This meal is really versatile. We're saving our small amount of leftovers to have for breakfast tomorrow morning!
• Make this dish gluten-free and dairy-free by using GF bread and rice milk instead of regular milk.
• The cookbook gives a variation of adding vegetables along with the cheese between bread layers.

Thank you, More-with-Less, for another wonderfully simple, wonderfully inexpensive meal!

Submitted by Lindsey @ Penny-wise

Golden Potato Bake

At the recommendation of one of our submitters, I purchased the More-with-Less Cookbook by Doris Janzen Longacre. Boy, was that ever a good investment! I am constantly amazed at how I can make simple, but hearty food that's also healthy for our bodies and our budget. Today, I wanted to share a very easy, very inexpensive recipe from that cookbook:

Golden Potato Bake

Ingredients:
2 lbs. potatoes (about 6 medium), peeled
2 cups sliced carrots
1/3 cup dry milk powder
1 Tbsp. butter or Earth's Balance
salt and pepper to taste
1 cup grated cheese, optional

Cook the potatoes and carrots together in salted water until tender and preheat oven to 350. Drain the veggies, saving some of the liquid, and mash using a beater or hand masher. Add the dry milk, butter, and salt and pepper. Beat together, adding the vegetable liquid a little at a time, until fluffy and creamy. Turn into a 2-quart, greased casserole dish. If using cheese, stir it in just before baking. Bake 25 minutes.

The cookbook suggests making potato cakes with any leftovers. This, I plan to do later in the week (assuming we even have leftovers!).

Recipe from the More-with-Less Cookbook.

Submitted by Lindsey @ Penny-wise

Tortilla Chip Casserole

Depending on finances, I sometimes cut the amount of meat in this recipe and add extra beans. If you want to spread the meat further you can add extra beans anyway, and it then really goes a long way. If you buy large packages of beans, go through your normal sorting and soaking routine and cook at least partially before adding to the casserole. This makes a tasty and filling dish, and it freezes reasonably well. We do not often have too many leftovers, just enough for a quick lunch the next day.

Tortilla Chip Casserole

Ingredients:

1 package lean ground beef

1 packet taco seasoning

1 or 2  (8oz.) can crushed tomatoes or even better Italian Passata in a jar if you can find it in the store

1 or 2  (8oz.) can chickpeas - drained

1 or 2  (8oz.) cans red beans - drained

1 package tortilla chips

Brown ground beef, drain fat and take off burner. Add packet of taco seasoning and mix in well – do not add water. Stir in crushed tomatoes or passata. Set aside enough tortilla chips to cover the top of the casserole and crush the rest. Mix the crushed chips into the beef mixture and then finally add the chickpeas and beans. Mix well, place in a casserole dish and then cover top with saved tortilla chips.

Bake uncovered in oven at about 350 degrees for about an hour to an hour and a half.

Serve with grated cheese, taco sauce/salsa and a salad.

Submitted by Heather @ Penny-wise

Chile Relleno Casserole

I love this recipe! First, it's simple. Second, it requires very few ingredients, most of which we will all have in our pantries already. Third, it's versatile. It can be served for breakfast, brunch, or supper. It can be made with or without meat, and tastes great either way. It's easily doubled or tripled, freezes well, and is very economical. Try it!

Ingredients:

2/3 lb. Monterrey Jack cheese, grated (can substitute Colby Jack, Mild or Sharp Cheddar)
1 can whole green chiles, drained
2 eggs, beaten
1 cup milk
1/4 cup flour
1/2 cup cracker crumbs, crushed (I usually use saltine crackers.)

Preheat your oven to 350. Grease an 8x8 baking dish. Then layer half the cheese and half of the whole chiles. Mix the eggs, milk, and flour. Pour half of that mixture over the chiles. Repeat the layers a second time, ending with the milk/egg/flour mixture. Top with cracker crumbs and bake 30 minutes.

Variation:
Add 1/2 a pound of taco meat to the milk/egg/flour mixture.

Serving Suggestions:

For breakfast, make the casserole without the taco meat. Serve a spicy breakfast sausage on the side.

For brunch, make with or without meat. Set out a tray of fresh fruit with fruit dip and two different types of muffins, scones, or both.

For supper, make with or without meat. Serve with beans and chips with homemade salsa or guacamole.

If freezing, assemble the casserole, but do not bake. Thaw before baking.

Written and submitted by Lindsey @ Penny-wise

Cabbage Soup

Ingredients:

1 ½ Tbsp. Olive Oil

½ Onion, Chopped

1 Carrot, sliced (add other vegetables as desired)

3 cloves garlic, chopped

2 quarts chicken broth

Salt and pepper to taste, plus bay leaf and thyme

1 small cabbage, cored and coarsely chopped

Rice

Diced tomatoes with juice

In a large stockpot, heat olive oil over medium heat. Stir in veggies and garlic; cook until onion is transparent, about 5 minutes.  Stir in broth and seasoning. Bring to a boil, and then stir in cabbage and rice.  Simmer until cabbage wilts, about 10 minutes.  Stir in tomatoes. Return to a boil, and then simmer 15 to 30 minutes, stirring often.

Here's a healthy, meat-free recipe to add to your collection! Enjoy!

Submitted by Cheryl, adapted from Hillbilly Housewife

Basic Beans

I know, I know. You're probably thinking, "Beans are so easy. Why would anyone need a blog post about cooking beans?"

Well, to be honest, I (Lindsey @ Penny-wise) didn't know how to make beans until just a few months ago. Shock and awe, I know.

They intimidated me. I thought there was something magical to the perfect pot of beans. It was the same feeling I had the first time I made a pot roast--sheer intimidation.

Now that I have conquered my fears (and made a few successful pots of beans), I have to say that cooking beans in the Crock Pot is, in my opinion, the easiest way to go. It takes very little effort, other than remembering to put them on the night before you want to eat them!

I like to sort my beans first, and I usually find at least one rock in every bag. Then I rinse the dirt off.

Then, put your beans in the Crock Pot, cover with water, and allow the beans to soak overnight. Next morning, turn the Crock Pot on and let the beans simmer away all day. Adding about 1 Tbsp. of salt, 1 tsp. of pepper, and 1 1/2 Tbsp. of chili powder before cooking will give your beans great flavor.

They'll be ready by supper time to eat with cornbread and sour cream or to use in any recipe calling for canned beans.

If you have lots of leftovers, divide them into 1 1/2 to 2 cup portions (about the equivalent of a 15 oz. can) and freeze.

And now, if you were at all intimidated by beans before, rest easy. Your Crock Pot will do all the work for you.

Submitted by Jen. Written by Lindsey.

BBQ Beef and Beans

This hearty and wholesome recipe is sure to fill tummies! It's a versatile recipe, so feel free to serve it any way you like.

Ingredients:

1/2-1 lb. ground beef, browned and drained
1 large or 2 small onions, chopped
2 cloves garlic, minced
3-5 cups cooked beans, any type*
1/2 cup ketchup or tomato sauce**
6 Tbsp. brown sugar***
6 Tbsp. cider vinegar
2 Tbsp. prepared mustard
2 Tbsp. Worcestershire sauce

In a large skillet, brown beef, onions, and garlic. Drain grease. Add beans and remaining ingredients; simmer 10-20 minutes to combine flavors, stirring occasionally.

Crock Pot Option: After browning beef and onions, combine all ingredients in the Crock Pot and let cook on low for at least 3-4 hours.

*If desired, omit the beef and increase beans to 6-8 cups.
** To make your own tomato sauce, combine 2-4 Tbsp. tomato paste and dilute with water to make 1/2 cup.
***If your family is refined- or sugar-free, use a combination of honey and/or molasses.

Serving Suggestions:

• Serve in hamburger buns as Sloppy Joes;
• Serve over steamed rice;
• Serve over baked potatoes with various toppings, such as grated cheese, grated carrots, chopped bell peppers and green onions, with sour cream or plain yogurt, or chopped or grated apples;
• Serve over cornbread.

Submitted by Jen