Friday, January 16, 2015

Rebozados (Crisp-Fried Shrimp), Roasted Potatoes, and Sauteed Mushrooms & Onions

This past Friday, January 9th, was the birthday of St. Josemaria Escriva. In celebration, this week's international meal is Rebozados from Spain. In Bittman's International book, it's on pg. 92. As one cannot only eat fried shrimp for dinner (though I am happily tempted), I am adding my own roasted potatoes and sautéed mushrooms & onions in the style of Julia Child.

Yazza Roasted Potatoes
Ingredients & Prices

about 3 lbs Russett potatoes - $1.49 (BJs)
1 medium yellow onion - $0.23 (FL)
4 Tbsp Butter - $0.36 (BJs)
2 Tbsp Olive Oil - $0.32 (FL)
Sea Salt  - $0.02
Fresh Ground Pepper - $0.02
about 2 cloves garlic - $0.13

Potatoes: $2.57

 Mushrooms & Onions

1 T Butter - $0.09
2 T Olive Oil - $0.16
8 ounces sliced mushrooms - $1.59 (FL)
1/2 medium yellow onion - $0.12
salt & pepper to taste - $0.03

M&Os: $1.99

MB's Rebozados 

2 eggs - $0.50
1 tsp olive oil - $0.03
1 T minced fresh parsley - $0.10
1/4 tsp crumbled saffron (or more) - $1.50
1/2 tsp baking soda - $0.01
1/4 tsp salt - $0.01
1/4 tsp cayenne - $0.13
3/4 C flour - $0.09
Olive Oil for deep-frying - $1.92
1 lb small shrimp, peeled - $8.99
lemon or lime juice - $0.10
(Mark says fresh wedges, but I don't have any)

Rebozados: $13.38

Total Price for 2 Adults, 3 kids, only leftover potatoes: $17.94

Order of Things

I'm putting the potatoes on over an hour before I want to eat, as they take longer than I think every time. I'm roasting them at 400 degrees. in a glass casserole dish, just all the stuff tossed in there as evenly as I can make it happen. I chop the potatoes to about 1-2" cubes, or what one calls cubes as we lack such things as rectangular potatoes. Also, I put the frozen raw shrimp in a colander under coldish tap water. It's 4:21 now, and I'm starting. Prep Stop time: 4:31. Potatoes are in the oven.

Now I'll peel the shrimp. That also always takes way longer than I expect. 4:34-4:46. Ok, it's 5 on the nose. The shrimp & batter are ready to go, so I'm going to make the mushrooms and start heating the oil. I'll wait for my husband to get home to fry the shrimp. Alright, Julia would probably slap my hand for cooking the mushrooms so closely together. But I'm not Julie. This is Food&Money.
Now I'm just waiting for the boys to get home to fry. The oil's hot.

Next time I make this, I'll use vegetable oil to fry (I don't think it was worth it to use the olive oil, I don't care what Mark says), and I'll put more garlic in the potatoes, cause roasted garlic is amazing.
Y'all should make these shrimps. They look so neat, and they're, well, they're yummy.


                                       ME      HUSBAND    8yo   4yo   2yo        AVG

Health                            7                6                 10     10    10           8.6

Flavor                            7                8                 7       10    3              7

Fun to Eat                     9                9                 7       10    2             7.4  

Presentation                  7                8                1         1     1             3.6

OVERALL                   6                 8                9         9     5             7.4

The rankings are only for the shrimp.

Wednesday, January 7, 2015

Mark Bittman's Hainanese Chicken Rice with Ginger-Chile Sauce

Mark Bittman's Hainanese Chicken Rice with Ginger-Chile Sauce

Hainanese Chicken Rice
Ingredients & Prices
One 3-4 lb Chicken - @ 1.09/lb (BJs) - 4.55
1 t salt-$0.01
3 T roughly chopped garlic - $0.20
5 slices fresh ginger, peeled & smashed - $0.42
1/4 C peanut oil - $0.35 (FL)
3 shallots, roughly chopped - $1.75 (FL)
2 C long-grain rice - $0.38 (BJ's)
salt & black pepper to taste $0.02
2 T dark sesame oil - $0.40 (FL)
Ginger-Chile Sauce (See below)
2 Tomatoes, sliced - $1.66 (BJ's)
2 Cucumbers, peeled & sliced - $1.69 (FoodLion)
1/4 Cup minced scallion - I subbed green onions here - $0.45 (FL)
Chopped fresh cilantro leaves for garnish $0.04 (FL)
Not part of the recipe, but we added toasted sesame seeds, too. $0.10 (I don't remember where I got these)

Ginger-Chile Sauce
Ingredients & Prices
6-10 Fresh Chiles - $1.22 (FL)
1 jalapeño, 1 cowhorn, 2 other green peppers
10 garlic cloves, peeled - $0.50
1/4 cup peeled & roughly chopped fresh ginger $0.84
1/4 C lime juice - $0.36
1 T sugar - $0.03
Salt to taste

Total: $14.97


We decided on a ranking system. We're rating Healthiness, Flavour, How fun it was to eat, Overall, and I'm adding a Prettiness rating. 10 is best, 1 is worst.

                         ME             HUSBAND                8yo              4yo               1yo            AVG

Healthiness     10                      10                          9                   9                   10             9.6

Flavour            8                        7                           8                   10                 10             8.6

Fun                   9                       4                           8                    8                   10            7.8

Prettiness         10                                                                                                             10

OVERALL       7                      6                          9                     1                    10            6.6

You'll notice the ranking's a little skewed by the 1 year old, but the craziness of the 4 year old kinda makes up for it. :)

Here's what the overall rankings mean:

1 - The husband will actually tell me please to not make it again.

2 - The husband just might actually say please to not make it again.

3 - The husband might say he doesn't like it in front of the kids.

4 - The husband will be sad if he had to eat it again.

5 - If the husband had to eat it again, he wouldn't object.

6 - The husband would like to eat it again.

7 - The husband may ask for it again.

8 - The husband will definitely ask for it again.

9 - The husband may ask for it again more than once.

10 - The husband will ask to have this regularly.

Notes: The kids didn't eat the chile sauce, I didn't even try, it was rather spicy. This was enough food for 2 adults and 3 kids for dinner, plus I saved the chicken legs and one person's worth for 1 adult, 2 young kids for lunch today. Overall, the price is okay, but this is not a budget meal by any stretch.

Saturday, January 3, 2015

2015 Challenge - Weekly International Meals

2015 International Meals Challenge!

The challenge for 2015 (since I haven't done a challenge in a few years!) is to make a new international meal once per week. I've got a great jumping off point with Mark Bittman's The Best Recipes in the World as my cookbook. Today's only the 3rd day of the year, so I've plenty of time left to get my first meal done, and I'm going with something simple and Chinese. I'll be making his Hainanese Chicken Rice. I chose it as the first whole chicken meal that should be served hot from his poultry section, so pretty much totally at random. I'll do my shopping either today or Monday and make the meal Monday or Tuesday. If you're interested in joining me, it's on page 275. The post will be up by the end of next week, and I'll let you know what I'm making next. I'll post the ingredients and prices as usual, though my family is a bit larger and hungrier these days, so I'll be preparing larger portions of everything. My oldest is now 8, and there are now 4 kids! I can't wait to get back on the Food & Money way of life! See y'all soon!