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 people.

Typically I try to do the majority of my prepping and cooking on Sunday, starting with a whole animal (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 (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 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 basil, 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

(originally appeared on Shawna’s former blog, Lion’s Thunder, 2/2/17)

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