I know what you’re thinking. Bologna in FRIED RICE!? Hey, open up your mind a little. After all, what is fried rice anyhow but taking a kitchen sink of leftovers that includes rice and cooking it up in a wok? There are a billion ways to make fried rice and since I tend to have a lot of leftover rice all the time (Asian family, hehe) in the fridge, inevitably this type of meal appears on the table every other week or so.

Most types of Fried Rice feature one or more “main” ingredients such as beef, pork, chicken, fish or shrimp. When I’m in a hurry and don’t have time to defrost and prepare these types of meats, I reach for the old standby, lunchmeat. I’ve made fried rice with diced ham, cooked chicken, turkey lunchmeat, hot dogs, and of course bologna. It actually is not bad for a quick meal.

One of the keys with fried rice is NOT to cook it in a wok, unless you’ve got an extremely high powered stove and the metal wok “holder” that lets you get high temperatures. I think I saw this on TV once… basically if you can’t get the wok hot enough it doesn’t distribute the heat as well or something. I think a non-stick skillet actually works fine and is less messy.

The other issue I know is the type of rice. I actually like fried rice that almost tastes like a pilaf… in other words it’s more stuck together instead of individual grains. But you can do whatever you like. If you use American rice or Uncle Ben’s your rice will most likely be looser than if you use Japanese sticky rice which is what’s in my cupboard.

It’s also difficult to make fried rice with “new” rice straight out of the pot. I always use leftover rice (a big hint is to break up refrigerated rice prior to putting it in the pan!), but I think if you must use hot rice then you should cool it first by spreading it out on a cookie sheet and maybe popping it in the freezer or something…

By the way, since I stress leftover rice I’m going to call it free for the purposes of this recipe. See, leftovers are good!

Bologna Fried Rice

Leftover rice, about 2-3 cups (free)
Bologna (3 slices of $2.50 pack) — $0.30
1 egg (from $1.50 dozen) — $0.12
1/4 brown onion, chopped — $0.15
1/4 red bell pepper, chopped — $0.12
1/2 pkg chinese mustard greens — $0.12
1 green onion stalk (from $.40 bunch) — $0.05
1/2 jalapeno pepper, seeded and sliced — $0.05
Vegetable Oil (1 tbsp of bottle) — $0.05
Soy sauce (1.5 tbsp of gallon can) — $0.05
Fish sauce (1 tsp of $1.00 bottle) — $0.05
Sesame Oil (1 tbsp of bottle) — $0.07
Sriracha or Hot Sauce (1/2 tsp) — $0.05
Chicken stock (2 tbsp) — $0.03
Salt / pepper — negligible

Total: $1.16

Note you can easily omit any number of the wet ingredients if they aren’t available. Also for drier rice, use less chicken stock and a little more salt.

Mix soy sauce, fish sauce, sesame oil, sriracha, and chicken stock together in small bowl and set aside. Beat egg lightly in a bowl and add a pinch of salt. Chop up bologna and mustard greens.

Heat a large skillet for a few minutes on high heat. Add vegetable oil and fry bologna for 1 minute. Add egg and stir briskly with wooden spoon to make something like scrambled eggs. Add brown onion, red pepper, chinese mustard greens, and jalapeno. Stir fry this for at least 2 minutes, add a touch more oil if needed.

Add rice to pan and stir to combine ingredients. I like the texture of somewhat “crunchy” toasted rice so when combined I leave it sitting there spread out in the pan without stirring for a minute or so. Then I continue cooking for about 3 minutes.

Add the wet ingredients to the pan. I like to make a little well in the center of the pan and pour it right directly on the pan… I feel it stops the rice from becoming too wet. Mix the rice well and cook for another 3 minutes. If you like you can leave it sitting there to get some further crunch. Off heat add black pepper and salt to taste and serve while hot!

Continue reading “Bologna Fried Rice” …

I’ve gotta admit that this particular pasta I made didn’t turn out exactly as I thought it would be. Oh, it was edible all right. It just wasn’t as delicious as I pictured it in my head. I was sort of picturing a sausage ‘n peppers sandwich, but with pasta. Oh well… I had made up the recipe on the spot so that was predictable. But I guess that’s how we learn to cook stuff …

I use a lot of italian sausage in cooking; I’m not talking about the pre-cooked smoked sausage or kielbasa that you eat for breakfast or put in gumbo. This is the connected links style of uncooked sausage. I buy it in bulk and freeze it in portions of 2-3 sausages wrapped in plastic wrap so that I can take down just what I need. This recipe uses only 2 sausages:

Sausage Pepper Pasta

2 Italian Sausages from CostCo 30-pack — $0.50
1/2 red bell pepper, chopped — $0.25
Parmesan cheese (1/4 oz of $3.50 8oz can) — $0.11
Any Dry Pasta like Macaroni(4 oz of $0.99 8 oz bag) — $0.50
Leftover corn (1/8 of 1 can) — $0.06
Olive oil (1 tbsp of $4.00 12 fl. oz bottle) — $0.17
Butter (1 tbsp of $1.00 4 oz stick) — $0.13
Chicken Stock (1/4 a $.50 can) — $0.12
Parsley (1/4 cup chopped from $0.69 bunch) — $0.06
Salt / pepper — negligible

Total: $2.43

Start boiling a large pot of water. Meanwhile, defrost the sausages a bit if necessary. Take off the outer skins of sausages (that’s right, squeeze out the sausage meat). Get a pan going on medium high and add sausage meat, breaking up with wooden spoon. Cook until well browned. If you have caraway seeds in the meat, you’ll have fun little pop explosions every so often!

Remove the sausage meat to a plate and set aside. Add 1/2 tbsp olive oil to hot skillet and add bell pepper and corn. Saute for about 3 minutes. Turn up heat to high and deglaze the pan with the chicken stock and about 1/4 cup water, scraping well. You can also use white wine here to deglaze. Just make sure to cook it out so the alcohol evaporates. Cook that for about 5 minutes or so, you want it to thicken.

When water boils, salt it and add macaroni. Cook till al dente then drain (don’t rinse or sauce won’t stick to pasta). Add pasta to skillet and toss well. Add sausage, parsley, parm cheese, butter and 1/2 tbsp olive oil. Cook for about 1-2 minutes more. Off heat add salt and pepper to taste and serve.

Continue reading “Sausage and Pepper Pasta” …

If you haven’t had this type of porridge before, you may be a bit confused here. When I say porridge, most people think of that as the sludge that Goldilocks ate in the Three Bears’ house - some sort of oatmeal connoction for breakfast.

The porridge I’m talking about is made with rice, and can be plain (basically just rice and water), flavored (either sweet or savory), and contain various different things like stew beef, fish, tofu, vegetables, and pickled items. I live in a community that is predominantly Asian, so I actually see this all the time on menus. Sometimes it’s called porridge, but most frequently I see it listed as “Congee” in Hong Kong style cafes.

I believe there are 3 different kinds. I think that the Taiwanese version is cooked with sweet potatoes in it and the Mandarin (mainland China) version is completely plain with just rice and water. Most of the time people eat other savory side dishes along with the porridge since it’s pretty plain. But the Cantonese (Hong Kong) style version is actually pre-flavored with chicken or fish stock and often contains cooked items in it. Don’t quote me on all this, I think there is a lot of interchange in the styles…

As far as equivalents for other nationalities go, it seems to me like a really watery version of Italian risotto. Whatever it’s called, and whoever makes it, I really like rice porridge.

Some people also call this type of porridge gruel. It’s a way to stretch out rice, wheat, or whatever cooked grain you’d like. I really don’t like the use of the word “gruel”, because besides being associated with something that is fed to starving orphans it reminds me too much of the word GRUE. (For those of you that didn’t play Zork, this is akin to a really ugly troll that will eat you.)

It also sounds an awful lot like “cruel” which it most certainly is not. It is actually quite kind on the stomach. If you are not feeling to well, this is sort of the Asian equivalent of having Chicken Soup. I put a lot of ginger in it as well, which I think is supposed to help with stomach problems.

Ok, so I’m no expert at making this, but this is my version of the Hong Kong style pre-flavored rice porridge:

Chinese Rice Porridge

1-2 cups of cooked rice — $0.15
1 can Chicken Stock — $0.50
Brown Onion (1/8 a $.50 onion) — $0.06
Cilantro or Parsley (1/8 $0.69 bunch) — $0.08
1 inch square of ginger — $0.25
Salt / pepper / water — negligible

Total: $1.04

You will have to experiment with the ratio of rice to chicken stock in order to produce the type of porridge you like. The above proportions are just guides.

Peel and mince up the ginger and slice up the onion thin. In a medium sized pot pour in chicken stock and about 1 can worth of water and add the brown onion. Bring it to a boil and then let it cook for about 3 minutes more. Add the ginger and cooked rice to the pot, breaking up the rice with a spoon. Turn heat to low and let simmer for about 10-25 minutes, stirring every so often.

The amount of time here is dependent on how “glutinous” you want your porridge to be. It also affects the amount of breakdown in the rice. Some people also chop up the rice to get it finer. Also, be carefull not to add TOO much rice or you’ll end up with a mixture that’s nearly solid. In general, put in less rice than you think you need to, since the rice expands and the released starch will thicken the mixture further.

When you’ve got it to the consistency you want, spoon the mixture into a bowl, throw in the cilantro or parsley (I don’t usually eat this but it gives it a fresh flavor, omit it if you don’t want to) and add salt/pepper to taste and serve.

Continue reading “Chinese Rice Porridge” …

I nearly always have some bacon around, because it tends to last a little longer in the fridge (several months?) than some other lunch meats and because it is usable for flavoring many things. (I’m not going to get into any fights with you health nuts out there - yeah I know that bacon ain’t the best for your plumbing).

Many pastas that I end up making involve some sort of bacon. I think the important thing is that because it’s high in the flavor department, you can pretty much get away with using only TWO strips of bacon for a one serving dish of pasta. It stretches the bacon out a bit and will no doubt please people concerned with cholesterol or fat.

Quick Bacon Pasta

Two slices bacon (from $4.00 pkg) — $0.25
Any Dry Pasta like Macaroni(4 oz of $0.99 8 oz bag) — $0.50
Parmesan cheese (1/4 oz of $3.50 8oz can) — $0.11
Olive oil (1 tbsp of $4.00 12 fl. oz bottle) — $0.17
Butter (1 tbsp of $1.00 4 oz stick) — $0.13
Milk (1/2 cup from $4.19 1/2 gallon lactaid) — $0.26
Chicken Stock (1/2 a $.50 can) — $0.25
Brown Onion (1/8 a $.50 onion) — $0.06
Parsley (1/4 cup chopped from $0.69 bunch) — $0.06
Salt / pepper — negligible

Total: $1.79

Get a large pot of water going on the stove. Meanwhile, mince the brown onion and parsley and cut up the bacon into bite sized pieces. Fry the bacon in a skillet at low heat until extra crispy, remove to a paper lined plate and blot the oil. Set that aside for now, in the oven if you want.. I actually learned that taking it out of the pan and then adding it back only at the very end keeps the bacon more crispy. If you don’t care about that, you can leave the bacon in the pan and continue.

Drain off all but 1 tbsp or so of fat. Add 1/2 tbsp of olive oil. Add brown onion and cook for about three minutes or so on med heat. Turn up heat to high and deglaze the pan with chicken stock and milk, scraping it well. Sometimes I use a tbsp of vodka or white wine as well, but it’s not necessary. Reduce heat and simmer mixture for 5-10 minutes. You want it to thicken a bit. Watch out for the mixture foaming over though. You might need to add a bit of water and reduce heat.

When water boils, salt it and add macaroni. Cook till al dente then drain (don’t rinse or sauce won’t stick to pasta). Add pasta to skillet and toss well. Add parsley, parm cheese, butter and 1/2 tbsp olive oil if it’s too dry. Cook for about 1-2 minutes more. Off heat add salt and pepper to taste. Sprinkle the reserved bacon on top and serve.

Continue reading “Quick Bacon Pasta” …

Garlic bread is a huge favorite to make. In the past, I’ve had some mixed results with different methods until I stumbled upon a Cook’s Illustrated recipe for garlic bread. That set me straight in several respects, and I can turn out some pretty good ones usually and fairly cheaply as well. The two most important things are oven heat and roasting the garlic first!

Garlic Bread

1/2 loaf french bread (1/2 of $1.19 large loaf) — $0.60
8 medium cloves garlic (about 1 head) — $0.33
Parmesan cheese (1/4 oz of $3.50 8oz can) — $0.11
Butter (2 tbsp of $1.00 4 oz stick) — $0.26
Parsley (1/4 cup chopped from $0.69 bunch) — $0.06
Kosher Salt / pepper — negligible

Total: $1.36

Preheat oven to 500 degrees. Yes, that’s right 500 degrees. You need blastingly high heat to make it, otherwise the tops will be soggy.

Mince up parsley and set aside. Cut up the butter in small bowl and allow to come to room temperature. Meanwhile, separate head of garlic into cloves, no need to peel the papery skins off! Toast them in small skillet, shaking pan frequently about 8-10 minutes on low heat, or until small burnt marks appear on outside.

Allow to cool, then peel and mince finely. Add to butter, and add in Parmesan cheese, about 1/4 tsp of pepper and about 1/8 tsp (or less) of kosher salt. (You may not need the salt at all, because Parm cheese is salty). Mix well. You should have a paste, but the butter should still be semi-solid.

Cut bread in half (or, you can use the whole loaf, just double the rest of the ingredients). Now slice the bread down the center so you have a top and bottom half. Spread garlic butter mixture on top of both sides. Place on cookie sheet and bake in oven for 10-12 minutes. Cut the bread crosswise with a sharp knife into finger food sized pieces. Sprinkle parsley on top.

Continue reading “Garlic Bread” …

I find there’s a lot of uses for canned cream of mushroom soup, the majority of which are casseroles. So I try to keep a few cans around all the time. Actually, the key is to buy ‘em in bulk (6 for $3?) at CostCo once again because as the bottom of this particular can I’m looking at says, it will last until MARCH 2007. That’s 2 years! Cheap Eats pantry heaven. Plus you can get your Andy Warhol fix having all those soup cans lined up…

Anyhow, I actually like cream of mushroom soup plain as it is, straight up, just add water. Seriously, I don’t even add milk sometimes. I can hear you cringe. But it’s actually really good and surprisingly filling. Here’s a sample:

A Mushroom Soup Lunch

Campbell’s Cream of Mushroom Soup (1 can) — $0.50
French Bread (1 small mini loaf) — $0.25

Salt / pepper / water — negligible

Total: $0.75

Put Campbell’s soup in pot. Add water. Bring to boil stirring often, or it will burn on the bottom like no tomorrow. Meanwhile put your bread in the toaster and toast it up. Put soup in a large, no, HUGE bowl. Help yourself to bread. Yum!

Duhrr.. I know, there’s more to it than that. And you don’t want to do that every day. But that’s 75 cents for a pretty good lunch. I actually use crackers (saltines are a favorite)

Mushroom soup gets really useful when you use it as a base for sauces. The stuff is condensed so it’s actually really tasty. (Health-concerned cheap eaters should be concerned that it has a bunch of MSG in it… but that’s another tale.) I’ll be posting some of those recipes later, but you can basically use it to make anything from Turkey A La King to Tuna Casserole to Smothered Chicken. What makes a difference is the amount of dilution and what you use to dilute it (water, milk, chicken stock). It also makes pretty durned fast gravy.

Actually, here’s a “Chicken Bake” right off the can:

Chicken Bake

Campbell’s Mushroom Soup (1 can) — $0.50
2 Skinless, Boneless Chicken Breast Halves - $2.00
pepper / water — negligible

Total: $2.50

I modified this to a half recipe, plus I like more gravy! Place chicken in 2 qt. baking dish, glass is good. Spread soup evenly over the chicken and cover it. You probably want to dilute the soup a bit w/ water and add some black pepper.

Bake the whole shebang for 30 minutes at 400 degrees. Take it out. That’s it.

Continue reading “Campbells Mushroom Soup” …

There’s about a billion ways to make Pasta with Ham. Ham is a really resiliant form of Cheap Eats because it lasts so long in the fridge. This goes for both packaged ham steaks and for larger whole hams. My absolute favorite thing to do is to make this near the holidays, like Thanksgiving, Christmas, or Easter. Why? Because someone ALWAYS makes a whole ham and I’ve never been to a family gathering that didn’t have leftovers from it. Usually, the relatives have to cajole someone to take home some of the ham. I’m the first to signup, however. Leftover ham also makes great fried rice, sandwiches, etc. The below recipe assumes storebought ham, but subtract 75 cents from the final price if you can get it for free!

Pasta with Ham and Parmesan

Cubed Ham (1/4 of $3.00 hamsteak) — $0.75
Any Dry Pasta like Rotini (4 oz of $0.99 8 oz bag) — $0.50
Parmesan cheese (1/4 oz of $3.50 8oz can) — $0.11
Olive oil (1 tbsp of $4.00 12 fl. oz bottle) — $0.17
Butter (1 tbsp of $1.00 4 oz stick) — $0.13
Milk (1/2 cup from $4.19 1/2 gallon lactaid) — $0.26
Chicken Stock (1/2 a $.50 can) — $0.25
Brown Onion (1/8 a $.50 onion) — $0.06
Parsley (1/4 cup chopped from $0.69 bunch) — $0.06
Salt / pepper — negligible

Total: $2.29

Get a large pot of water going on the stove. Meanwhile, mince the brown onion and parsely and cube the ham. In a large skillet heat olive oil and add ham. Cook for 2-3 minutes or until browned, then add brown onion. Cook for another 2 minutes. Turn up heat to high and deglaze the pan with chicken stock and milk. Reduce heat and simmer mixture for 5-10 minutes. Watch out for the mixture foaming up too muich. If that happens, reduce the heat. When water boils, salt it and add macaroni. Cook till al dente then drain (don’t rinse or sauce won’t stick to pasta). Add pasta to skillet and toss well. Add parsley and parm cheese and cook for about 1 minute more. Off heat add butter, salt and pepper to taste. Mix and serve.

Continue reading “Pasta With Ham” …