Pennies on the Dollar (Part 2)

After writing Pennies on the Dollar, I thought it would be beneficial to provide an example of a 5-Day dinner plan. These recipes use ingredients from the Pennies on the Dollar shopping list. The Day 1 meal only feeds one person. All other recipes will feed 3-4 people.

Typically I try to do the majority of my prepping and cooking on Sunday, starting with a whole chicken (or rabbit). The yield of my efforts are a family dinner of a stew or chicken noodle soup on Day 2; a half gallon of bone broth and leftover meat to provide the foundation for family dinners Days 3-5.

Day 1 (Fried Organ Meat & Salad)

Harvest organs when small animal is butchered and cleaned.

*  Liver
*  Kidneys
*  Heart

Lightly fry organs in butter or bacon fat. Serve with your favorite leafy green salad.

Day 2 (Rustic Stew)

Placed 1 small butchered and cleaned animal (chicken or rabbit) in a crockpot on Day 1. Add to crockpot:

1-2 Tablespoon of ‘Better Than Bullion’ (I use chicken)
2 cups of chopped carrots
2 cups of chopped celery
1 onion diced
4 cloves of minced garlic
Fresh ground salt and pepper

Add spices and herbs to taste (I like to add 1 lemon squeezed with zest -or- Basil & Thyme)

Pour water over all the crockpot contents until covered and cook on high for 2 hours, then reduce temperature to warm for an additional 12-22 hours. When done spoon broth and veggies into bowl over meat separated from the bone. Serve warm with fresh bread.

Storing leftovers: After stew is eaten, I only save meat and bone broth…everything else is given to animals or put into compost pile. Separate all meat from bone and store in refrigerator in bag or container. In a half gallon mason jar pour broth (through strainer to separate out bones and veggies).

cooking 3

Day 3 (Tomato and Wine Sauce)

A valuable cooking lesson that I have picked is…that tomatoes, onions, and garlic can add depth to any leftover dish.

1.5-2 lbs of leftover meat
1 onion diced
4 cloves of minced garlic
1-2 cans or mason jars of tomato sauce
1/2 cup of white wine
2-3 cups of rice or noodles
parmesan cheese

Add all the above ingredients to crockpot on high for 2+ hours and on warm until served. If the sauce is too thick, you can add 1/4 water and 1 Tablespoon of olive oil. Sprinkle parmesan cheese on dish when served. Salt and pepper to taste.

Day 4 (Pho)

4 cups of bone broth
2 cups of water
1 onion diced
1 small ginger root shredded (or 4-5 ginger slices)
Thai basil
Scallions, leeks, or garlic shoots
Mung sprouts
Leftover meat
1 package of Rice Noodles
Hoisin sauce

In stockpot add broth, water, onion, ginger, and meat at simmer of 1-2 hours. Soak the noodles in warm tap water for 1 hour. 20 minutes before serving, add noodles to stock pot and add scallions, leeks, or garlic shoots. Serve warm in big soup bowl with mung sprouts and hoisin sauce to taste.

Day 5 (French Onion Soup)

4 cups of bone broth
3-4 onions, sliced
1 cup of red wine
1/4 cup of butter
1-2 Tablespoons of flour
parmesan or swiss cheese

Melt butter in a pan, dust onions in flour and caramelize. In pot simmer broth and wine, add caramelized onions. Bring to a boil and then simmer for 10-15 minutes and serve in bowl with sprinkled parmesan or melt swiss cheese on top.

cooking 2

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