Peckerwood Cafe: What did/will you eat today? Budget Delicious Recipes and Ideas. Bring yours!

Finances should not stop anyone from feeding themselves or nurturing themselves with something tasty. There are various reasons someone needs to cut costs as inflation rises and food costs have become outrageous. It should not be an obstacle to making something to eat that you love and tastes like you spent more than you actually did. Good food can be quick garlic and chili pasta tossed with olive oil or trading chicken breasts for chicken thighs. Buying a chuck steak in the place of ribeye. Chuck roast one night and use the leftover meat for a quick stroganoff. Boneless turkey breasts are usually very reasonable; you substitute them for chicken breasts and save a little money. You know that restaurant that seems a bit pricey, but you are dying to go? Go for lunch, and you still treat yourself. If things are even tighter, choose a place with a bar menu, and have some appetizers and a drink. With those savings, you can get a massage or splurge for a lovely holiday somewhere for the weekend. 

This topic is close to my heart because I spent most of my childhood eating well because my mother was creative in the kitchen, and she made a game out of finding coupons and the best deals for all of our needs. My parents married young and were determined not to ask their families for help. My mom could stretch a whole chicken into a meal for 6 people, and there would be leftovers. We were poor financially but not deprived. 

My dad also cooks, and I remember he would take canned soup and make it into a whole new soup with grilled cheese on the side, and we loved it. So what good tips do you have? What budget meals and recipes can you share?

Arroz con Pollo

Chicken

• 3 tablespoons extra virgin olive oil
• 2 1/2 to 3 pounds chicken thighs, bone-in, with skin on
• 1/2 cup flour for dredging
• Kosher salt
• Freshly ground black pepper
• Paprika or cayenne or adobo

Rice

• 2 1/2 tablespoons extra virgin olive oil (can use up to 1/4 cup)
• 1 medium yellow onion, chopped
• 2 garlic cloves, minced
• 2 cups medium or long-grain white rice
• 3 cups chicken stock or 3 cups of broth using a Knorr chicken or Knorr chicken/tomato bouillion or 3 cups chicken broth (use the same amount of broth/stock that corresponds with rice/water ratio directions on the bag of rice to prevent mushy or hard rice)
• 1 heaping tablespoon of tomato paste 
• Pinch oregano
• 1 teaspoon kosher salt

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1. Brown the chicken pieces: Heat 3 tablespoons of olive oil in a large skillet that has a cover on medium-high heat.
2. Put the flour with generous salt, pepper, paprika, cayenne, or adobo sprinkles on a plate. Dredge the chicken pieces lightly in the flour mixture and put them in the pan to brown.
3. Cook a few minutes on each side, just enough so the chicken has browned but not cooked through; remove from the pan to a plate.
4. Brown the rice: Add the rice to the pan to brown. Stir to coat the rice with olive oil in the pan. Add a little more olive oil if necessary.
5. Don't stir too much, or it won't brown. Let the rice brown, and then stir a little to let more of it brown.
6. Add onion and garlic and cook until onions are soft, about 4 1/2 minutes. Stir frequently. Place the chicken pieces, skin side up, on the rice. 
7. Mix the stock, tomato, salt, and oregano separately. Pour the stock mixture over the rice and chicken.
8. Bring to a rolling simmer, reduce the heat to low(low or 1 depending on how your stove runs hot some stoves do nothing on low and need 1, others are hotter and need low), and cover. Let cook for 20 to 25 minutes, depending on the type of rice and the instructions on the rice package, until the rice and chicken are done.
9. Fluff the rice with a fork. Season with salt and pepper 
10. Sprinkle with chopped parsley or cilantro. Food should look appetizing and attractive.

Variations-At the end, add 2/3 cup of defrosted peas. Do not use canned.

Add 2/3 cup of chopped green pepper, red pepper, or both to the onions

Add a pinch of cumin to the tomato broth mixture or saffron

Add 1/2 cup smoked ham cubes while browning onions

It is a versatile recipe to make your own. Sometimes we put green olives in it, zucchini or carrots to onion, 1 cup chopped fresh tomatoes instead of paste, salsa(not too chunky) 1 cup instead of paste, and canned diced tomato-1 cup instead of paste.

(photo from Google image, no photographer listed)