Saving Money While Cooking: Street Prophets Sunday All Day Brunch
Welcome to Sunday Brunch. This is an open thread so help yourself to the goodies and sit a spell and let us know what is new with you. I love to cook but with only two people in the house there is usually leftovers. Reid loves Corned Beef around St. Patrick's Day and I love Chinese BBQ called Char Siu. I have learned to make enough so that I can do more than one recipe using the meat. We are having Char Siu for dinner this evening and tomorrow I'll be making it into Char Siu Bao a steamed bun. When you find a good piece of meat on sale go ahead and get a larger piece and dine out multiple times on it. Here is how I do corned beef and a pork loin.
Char Siu - Chinese Barbecue Pork
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
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2½ pounds Boston butt roast or pork loin -- trimmed and sliced
3 tablespoons honey
1½ tablespoons light brown sugar -- packed
1½ tablespoons low sodium soy sauce
1½ tablespoons hoisin sauce
1½ tablespoons sherry -- or rice wine
1½ tablespoons no salt added tomato paste
1 teaspoon sesame oil
1½ teaspoons five-spice powder
1½ tablespoons low sodium catsup
1½ tablespoons plum sauce
Mix everything except meat together in a bowl. Pour marinade into a Ziploc bag.
Trim meat and slice about ¼ inch thick and 2 to 3 inches long. Trim of excess fat.
Add meat to marinade and refrigerate for at least 8 to 10 hours turning occasionally.
Heat oven to 375°F.
Place meat on a rack over a roasting pan lined with foil. Cook for 20 minutes on each side.
While meat is cooking place marinade into a small pan and heat to boiling. Stir to make sure everything is dissolved.
Pull meat from oven and raise heat to 425°F.
Brush marinade over meat. Cook for 5 minutes. Turn pork and brush with marinade and cook for another 5 minutes.
Per Serving: 370 Calories; 16g Fat (40.2% calories from fat); 37g Protein; 17g Carbohydrate; trace Dietary Fiber; 129mg Cholesterol; 370mg Sodium. Exchanges: 5 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates.
Char Siu Bao - Chinese Barbecue Pork Buns
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
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Filling
½ pound char siu -- minced -- see recipe
3 whole green onions -- sliced
1 tablespoon low sodium soy sauce
½ teaspoon ginger root -- minced fine
1 tablespoon hoisin sauce
¼ teaspoon five-spice powder
Char Siu Bao Dough
1½ teaspoons dry yeast
¾ cup water -- lukewarm
2 tablespoons vegetable oil
1 tablespoon sugar
2 teaspoons baking powder
2½ cups all-purpose flour
To make dough put yeast in a small bowl and add lukewarm water. Let proof for about a minute. Whisk in oil to dissolve yeast and set aside.
Combine dry ingredients in a large bowl. Make a well in center and add yeast mixture. Slowly stir making a ragged but soft dough. Gather into a ball and knead until smooth and elastic.
Place dough in an oiled bowl and cover. Let rise in warm place until doubled.
Roll dough into log and cut into 12 even sized pieces.
Mix filling ingredients together.
Roll each piece of dough into a flat circle. Place a tablespoon of filling in center. Pleat dough and pinch top.
Place balls on wax paper and cover and let rise for 30 minutes.
Place balls in steamer and let steam for 10 minutes.
Per Serving : 252 Calories; 5g Fat (18.7% calories from fat); 6g Protein; 45g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 309mg Sodium. Exchanges: 2½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates.
NOTES : I use bamboo steamer baskets set over my wok.
Char Siu Noodles
Serving Size : 8
Amount Measure Ingredient -- Preparation Method
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2 tablespoons vegetable oil
8 ounces Chinese noodles -- cooked and drained
½ pound Chinese BBQ pork -- see recipe
1 cup peas
5 ounces water chestnuts -- sliced
5 ounces bamboo shoots -- sliced
8 ounces crimini mushrooms -- sliced
4 whole green onions -- sliced
1 clove garlic -- minced
1 tablespoon pimientos -- diced
1 teaspoon ginger root -- minced
Sauce
2 tablespoons low sodium soy sauce
1 tablespoon hoisin sauce
1 tablespoon plum sauce
½ teaspoon sesame oil
1 teaspoon five-spice powder
1 tablespoon sherry
1 teaspoon sesame seeds -- toasted
Mix together the sauce ingredients and set aside. Heat oil in large frying pan or wok to medium high.
Add peas, mushrooms, water chestnuts, bamboo shoots, and white part of onions. Cook until vegetables start to soften.
Add garlic, pimentos, green part on onions, and ginger and cook for 30 seconds.
Add minced pork and heat through.
Add noodles and heat through.
Push everything to side. In middle add sauce. Heat to boiling.
Mix sauce with noodle mixture and sprinkle with sesame seeds.
Per Serving: 241 Calories; 5g Fat (20.4% calories from fat); 10g Protein; 38g Carbohydrate; 2g Dietary Fiber; 19mg Cholesterol; 474mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.
Pork Fried Rice
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
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4½ cups cooked rice -- cooled
2 whole eggs
¼ teaspoon seasoned salt
2 whole green onion -- sliced ¼ inch thick
1 clove garlic -- minced
1 teaspoon ginger root -- minced fine
8 ounces mushrooms -- sliced
1 cup frozen green peas
3 tablespoons soy sauce, low sodium
4 tablespoons vegetable oil
½ pound Chinese BBQ pork -- see recipe
¼ teaspoon sesame oil
Heat wok or large skillet over medium heat. Add 1 tablespoon oil. Mix seasoned salt into eggs. Add egg mixture to wok and cook until soft curdles form. Remove from wok and set aside.
Increase heat to medium-high and add 1 tablespoon oil. Stir-fry ginger and garlic until fragrant.
Add mushrooms and peas and stir-fry until heated through about 2 minutes. Remove from wok and set aside.
Add remaining 2 tablespoons of oil to wok. Rub rice with hands to separate and add to wok. Stir-fry about 2 minutes or until hot.
Add vegetable mixture, green onions, pork, soy sauce, sesame oil, and eggs. Heat a couple of minutes until heated through.
Per Serving: 385 Calories; 13g Fat (31.5% calories from fat); 17g Protein; 48g Carbohydrate; 2g Dietary Fiber; 95mg Cholesterol; 777mg Sodium. Exchanges: 2½ Grain(Starch); 1½ Lean Meat; ½ Vegetable; 2 Fat; 0 Other Carbohydrates.
NOTES : You can use the pork from the recipe in the book or purchase some from a Chinese deli.
Corned Beef With Orange-Honey Glaze
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
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3 pounds corned beef brisket -- lean
½ cup honey
¼ cup orange juice
4 tablespoons Dijon mustard
¼ teaspoon ground cloves
2 whole bay leaves
1 teaspoon peppercorns
1 medium onion
30 whole cloves
1 teaspoon mustard seed
1 teaspoon cornstarch
Stud the onion with cloves.
In a large pot place corned beef brisket, onion, bay leaves, mustard seeds and peppercorns. Cover with water. Bring to a boil. Reduce to simmer and cook around 2½ hours or until tender
Heat oven to 350°F.
In a small saucepan combine honey, Dijon mustard, orange juice, cornstarch and ground cloves. Heat until boiling stirring constantly. Reduce heat and simmer until sauce has reduced and is thick and glossy 20 to 30 minutes
Put meat in an oven proof dish and spread with honey mixture. Bake for 30 to 35 minutes or until glaze is just brown and crisp.
Per Serving: 664 Calories; 41g Fat (52.1% calories from fat); 36g Protein; 48g Carbohydrate; 12g Dietary Fiber; 121mg Cholesterol; 482mg Sodium. Exchanges: 1½ Grain(Starch); 4 Lean Meat; ½ Vegetable; 0 Fruit; 5 Fat; 1½ Other Carbohydrates.
Corned Beef Stir Fry
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
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½ teaspoon seasoned salt
2 tablespoons vegetable oil
½ pound corned beef brisket -- cooked and diced
8 ounces mushroom caps -- sliced
1 clove garlic -- minced
1 teaspoon ginger root -- minced
1 tablespoon low sodium soy sauce
1 tablespoon plum sauce
1 tablespoon sweet sherry
1 teaspoon five-spice powder
1 tablespoon hoisin sauce
1 cup frozen peas
3 whole green onions -- sliced
1 small shallot -- minced
3 ounces ramen
Discard flavoring packet for ramen. Cook noodles according to package. Drain.
Mix plum sauce, hoisin sauce, soy sauce, sherry, salt, and five spice together. Mix well and set aside.
Add oil to large frying pan or wok and heat to medium high. Add mushrooms and cook until starting to soften. Add corned beef and peas and heat through.
Add onions, garlic, shallot, and ginger and cook until fragrant.
Add sauce and heat until boiling. Add ramen and mix to coat everything well.
Per Serving: 162 Calories; 10g Fat (58.6% calories from fat); 8g Protein; 9g Carbohydrate; 2g Dietary Fiber; 20mg Cholesterol; 344mg Sodium. Exchanges: 0 Grain(Starch); ½ Lean Meat; ½ Vegetable; 0 Fruit; 1½ Fat; 0 Other Carbohydrates.
Corned Beef Hash
Serving Size: 4
Amount Measure Ingredient -- Preparation Method
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2 cups homemade potatoes O'Brien -- see recipe
1 tablespoon vegetable oil
¼ pound corned beef brisket -- diced
1 teaspoon Dijon mustard
½ teaspoon seasoned salt
¼ teaspoon seasoned pepper
Heat oil in frying pan over medium heat.
Add potatoes and spread into an even layer. Cover and cook for 3 minutes or until browned on one side.
Turn over potatoes and add corned beef. Cook uncovered for another three minutes or until potatoes are browned.
Add mustard, salt, and pepper and stir to combine.
Per Serving: 275 Calories; 12g Fat (39.4% calories from fat); 8g Protein; 33g Carbohydrate; 3g Dietary Fiber; 20mg Cholesterol; 470mg Sodium. Exchanges: 0 Grain(Starch); ½ Lean Meat; 1 Fat; 0 Other Carbohydrates.
Potatoes O'Brien
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
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2 pounds Yukon Gold potatoes -- or small red potatoes cubed
1 large red bell pepper -- diced
1 large green bell pepper -- diced
1 medium sweet onion -- diced
1 tablespoon olive oil
1 tablespoon unsalted butter
1 teaspoon seasoned salt
¼ teaspoon seasoned pepper
Boil potatoes for 10 minutes. Drain.
Add oil and butter to large skillet. Add onion and peppers and cook until starting to brown.
Add potatoes and cook until potatoes are browned and peppers softened.
Season with salt and pepper.
Per Serving: 180 Calories; 4g Fat (21.5% calories from fat); 4g Protein; 31g Carbohydrate; 3g Dietary Fiber; 5mg Cholesterol; 239mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 1 Fat; 0 Other Carbohydrates.
Corned Beef and Vegetables Casserole
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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4 ounces mushroom caps -- sliced
1 whole roasted sweet Red Peppers -- diced
1 tablespoon olive oil
½ pound corned beef brisket -- cooked and diced
1 small onion -- minced
1 clove garlic -- minced
½ cup celery -- diced small
½ cup carrots, baby -- sliced thin
3 small potatoes -- peeled and diced
½ cup frozen corn
½ cup frozen peas
14½ ounces no salt added diced tomatoes -- drained
1 tablespoon low sodium Worcestershire sauce
¼ cup red wine
8 ounces no salt added tomato sauce
1 teaspoon seasoned salt
¼ teaspoon seasoned pepper
2 cups rice -- cooked
1 teaspoon allspice
1 teaspoon Dijon mustard
1 tablespoon low sodium soy sauce
Heat oven to 350°F.
Bring water to boil and cook potatoes for 15 minutes. Drain.
Heat oil in large frying pan. Add carrots and celery and cook until softened.
Add peas, corn, and corned beef and cook until vegetables thaw and meat heats through.
Add garlic and onion and cook until fragrant.
Add tomatoes, mushrooms, red pepper, salt, Worcestershire sauce, soy sauce, wine, tomato sauce, pepper, and allspice. Heat until bubbling.
Add rice and potatoes and mix thoroughly. Put into a 2 quart casserole and cover with lid.
Bake for 30 minutes.
Per Serving: 341 Calories; 7g Fat (17.7% calories from fat); 11g Protein; 58g Carbohydrate; 4g Dietary Fiber; 15mg Cholesterol; 344mg Sodium. Exchanges: 3 Grain(Starch); ½ Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.
Comments
Yum to all, good multi-use, too!
I am making a bread pudding this AM with marble rye bread, Jimmy Dean sage sausage, greren onion and red pepper. I'll look in about 45 min.
Hey! my dear friends or soon-to-be's, JtC could use the donations to keep this site functioning for those of us who can still see the life preserver or flotsam in the water.
Still on my diet.
Lost 4 lbs. so far. Not hungry. Getting plenty of real food throughout the day, and a smoothie snack at night.
Last night dinner was pasta primavera w/ peas and asparagus, and Caesar Salad.
Thanks for this michele. I copied the entire list of recipes and emailed them to She-Who-Has-Over-Four-Hundred-Cookbooks. I hope she tries some of them. Update! She-etc-etc likes the recipes!)
I'd started canning jams and marmalades about six weeks ago, and some of them didn't set. I didn't know enough about jams to know what went wrong. But, you know... Fools Rush In...
In the meantime I've done a prodigious amount of reading on the subject and discovered my mistake. (I won't keep you in suspense, or hoard my newfound revelation - not enough heat. The sugar needs to reach 220degrees, or the shit just won't set no matter how much pectin you add to the mess.)
Yesterday was Re-Jam-the-Jam-Day. I now have entire countertop covered in jars of sweet stuff. As soon as the neighbors regain consciousness, it's off spread incipient diabetes.
Improve the Resilience Resource Library by adding your links.
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Nicely done!
Virtually all my meat leftovers wind up wrapped in a corn tortilla, drenched in salsa.
I could eat Tex Mex food every day and never tire of it.
"We'll know our disinformation program is complete when everything the American public believes is false." ---- William Casey, CIA Director, 1981
Tex-Mex
Maybe I should do a diary with some of my Tex-Mex recipes. I also love Tex-Mex.
A dreamer is one who can only find his way by moonlight, and his punishment is that he sees the dawn before the rest of the world. Oscar Wilde
If you really want to save some more money and time
A bit of salt and pepper to to the Boston butt/pork picnic will do. No need to make a marinade or rub that is going to just eat up a bit of extra money and overall may not affect the end cooked flavor.
Slow cook the meat (slow cooker) and let the meats natural flavors do the job, then just pull the meat apart and set it aside in a bowl/dish so it won't keep cooking (even on warm in a low cooker).
Use the spices and such that would have gone for the the rubs or marinades and make some great simple sauces to go with the meat.
I tend to stick with a tangy sweet warm but not too hot BBQ sauce and then a simple homemade honey mustard sauce, but this is where the additional flavor punch can come from and depending on how many people are partaking, you can limit the sauces, or make more of them to cater to the preferences of those being served.
This works great as everyone gets to have the flavor in the meat they like through the homemade sauces and the pre-spicing of the meat doesn't impact the flavor of the sauces.
This way cuts a lot of prep work out with most of the work being put into making the varied sauces for serving, and those are fairly quick and easy overall.
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Honey Mustard:
1/4 cup Mayonnaise
3 Tablespoons Honey
2 Tablespoons Mustard (Plain Yellow, Dijon, use what you like/have) (Substitute: Mustard powder)
Blend. Enjoy. And vary the amounts as you like to intensify the flavor you want - sweeter, more intense mustard flavor, etc.
Interesting fried rice
When my son and/or I make fried rice, we cook the veggies in the wok, throw the cooked rice in, then throw the eggs in along with everything else and some soy sauce.
We only do it this way because we paid close attention to the "show" at one of those Mongolian grill places. (No, we don't do tricks with the uncracked egg and the spatula lol.)
It was so darned good, we wanted to make it at home. Never even thought about doing eggs first and setting them aside.
My fried rice has been hit and miss.
I've found it does best if I cook the rice ahead of time, store/refrigerate it, and then use it once it has been completely chilled. It's more prep work, but that comes out well almost every time.
If I use more recently cooked rice (not given time to stand and chill), the mixture doesn't come out so well. I figure it's me, but my method of compensating for my lack of culinary genius works decently.