Basic Math

What does 7.91 lbs or pork loin at $1.99 a pound equal-
18 pork chops
1.5 lb roast
2 lb breakfast sausage

I go to Sam's club about once a month and come home with a whole pork loin anywhere from 7 to 9 pounds.  With this, a sharp knife and some FoodSaver bags, I can get enough pork to feed my family for at least a month! 

Here is my recipe for the breakfast sausage:
(It is a combination of several recipes, from several sources)

2 lb pork loin (I use the fattiest end)
2 heaping tsp dried sage
1 T sugar
2 tsp salt
1 tsp pepper
1 tsp nutmeg
a few red pepper flakes

Using a meat grinder, mine attaches to my stand mixer, grind the meat using the fine disk.  Add all the spices and mix thoroughly with your hands.  Yes, your hands.  They are the best mixing tool ever.  Divide this up into about 12 patties.  Place them on a parchment paper lined baking sheet and stick in the freezer until frozen solid.  I leave mine in overnight.  Then place them in a zip top bag, label and pop back into the freezer until needed.  Then just take out however many you need, thaw in the microwave and cook up as usual.

Sloppy Joe, sloppy, sloppy Joe

Manwich, schmanwich. I want real food!

Yesterday was a day that screamed for something warm, hearty and comforting for lunch.  I had cooked, crumbled ground beef, hamburger buns and peppers.  Hm, Sloppy Joe's!
A while back after reading the ingredients on a Manwich can I was surprised.

INGREDIENTS:
Tomato puree (water, tomato paste), high fructose corn syrup, distilled vinegar, corn syrup, less than 2% of: salt, sugar, dehydrated onions, dehydrated red and green bell peppers, chile pepper, tomato fiber, spices, guar gum, xanthan gum, dehydrated garlic, carob bean gum, natural flavors.

 Yes, the 2nd, 4th and 6th ingredients are sugar!  And exactly what are guar gum, xanthan gum and carob bean gum?  I want a sandwich not candy!  

The first couple of recipes I tried were OK, but around here OK isn't good enough to get a second try.  The one I tried last night was THE ONE!  http://www.recipezaar.com/Manwich-Copycat-198485 

I did make some changes, so here is my version:

1 lb ground beef, cooked, drained and crumbled

1 cup ketchup

1 T mustard (I used Jack Daniel's mustard because I don't like the neon yellow stuff)

1 8 oz can tomato sauce

1 T chili powder

1 T paprika

1 small chopped onion

1 chopped green pepper

1 T chopped garic

Saute the onion, pepper and garlic until softened but not mushy.  Mix everything else in and heat through.  

Yesterday I made six pounds of this stuff, that is how good it was.  No, we didn't eat it all.  We had a little less than a pound for lunch, another pound in the fridge and the rest was put into freezer bags and well, frozen.  In the time it took me to make lunch, I made another 5 meals!

Saving by making- bread, baby!

Give us this day...

I jumped in head first and landed in flour.  I was at Satan's (aka Sam's Club) a quite a while ago and saw they had 25 lb bag of bread flour for $7.  A loaf of bread at the grocery costs, when on sale, $2.50.  Stand back, I'm about to do math.  That's 2.5 divided, no multiplied, carry the zero, that's not right.  My brain hurts, let's just say that if I waste (shame) most of the flour I will still have saved a frillion pennies.  And with Gryffin eating PB&J's like crazy and toast with breakfasts, we go through a lot of bread.  Plus with Fall Soup season on the brink, what's better than some fresh bread with soup?
For years I've struggled with bread machines.  When they first came out I wanted one so bad.  Mike and his Mom bought me one for my birthday one year. I used the hell out it until it gave up the ghost.  Got another one used and ran it into the ground too.  

I used to think mixing, kneading, proofing, waiting made for a whole day to make one loaf of bread.  And sometimes it does, depending on the recipe.  However, I've found a recipe that in less than 1 hour, most of it resting time, I can have a loaf of bread in the oven.
This recipe is from breadworld.com and is so quick, easy and delicious it's unbelievable that it requires so little work.

Rich White Bread (Food Processor recipe) Makes 1 loaf. 3 cups all-purpose flour 2 tablespoons sugar 1 envelope FLEISCHMANN'S RapidRise Yeast (or 2 1/4 teaspoons) 1-1/4 teaspoons salt 3 tablespoons butter or margarine, cut into pieces 1 egg 3/4 cup warm water (120° to 130°F) Directions Insert metal blade in food processor bowl. Add flour, sugar, undissolved yeast, and salt; process 5 to 10 seconds to combine. Add butter and egg. Begin processing, then slowly pour warm water through feed tube just until dough forms a ball, about 10 to 15 seconds (all water may not be needed). Continue processing for 60 seconds to knead dough. Carefully remove dough from processor bowl to lightly floured surface. Cover; let rest on floured surface 10 minutes. Roll dough to 12 x 7-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 8-1/2 x 4-1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 375°F for 30 minutes or until done. Remove from pan; let cool on wire rack. Nutritional Information: Per serving: Serving size: 1 slice (1/12 of recipe) calories 159; total fat 4g; saturated fat 2g; cholesterol 25mg; sodium 280mg; total carbohydrate 27g; dietary fiber 1g; protein 4g.

Just as an example, the other day I had the ingredients out, mixed and covered for the first rise in 5 minutes.  That gave me a 10 minute break to put on some eggs to hard boil, clean up the mess, empty and refill the dishwasher.  Then it was roll, put in the pan and cover for another 30.  During that time I put on my makeup, did my hair, brushed my teeth and ruined them with a cup of coffee.  Then the bake time was spent playing with Gryffin.
Fresh, home made bread with only about a 15 minute investment of time. It took me longer than that to wrestle the behemoth bread machine to the counter, plug it in and program it!  Not to mention all the time saved by not having to curse at it, clean it and figure out why the crust was nasty.

From a loaf to a ball

My meatloaf and meat ball recipe is exactly the same.  Why?  Because I'm lazy.  Because I make them in very large batches using similar ingredients.  Here is my recipe for both:

Meatloaf/Meatball Recipe
1 lb ground pork
3 lb lean ground beef
1 cup frozen tri-color pepper strips, chopped and thawed.  (Buying them this way is much cheaper than buying fresh peppers)
1 large onion, diced
1 cup quick oats
1 large egg
1 - 2 Tablespoons steak seasoning (I use McCormack's Montreal Steak)
1/2 cup seasoned bread crumbs

Preheat oven to 350.  In a VERY large bowl mix everything together.  If mixture is too wet add more oats.  If too dry, add another egg.  This should be able to hold its shape without falling apart or being too sticky.

Divide this into two.  Take one half and divide into two loaves.  Place a cookie rack in a large baking pan or use a broiler pan and place the two loaves onto this, be sure to spray whatever you use with non-stick spray.  Combine 2 Tablespoons mustard, 1/2 cup ketchup, 1/2 Tablespoon chili powder and a pinch of cayenne.  Pour this on top of the loaves during the last 15 minutes of cooking time.  Bake until internal temperature is 165, about and hour.
With the remaining mixture, form into 1/4 cup balls.  I use a 1/4 cup cookie scoop because I'm lazy.  Place the balls into a mini muffin pan that has been sprayed with non-stick spray.  Bake for 30 minutes.  I usually do this when we are eating one of the meatloaves that have just come out.  When its time to use just toss them in your favorite spaghetti sauce.
Allow the extra meatloaf and the meatballs to cool completely then freeze.  Just let them thaw overnight in the fridge and reheat.
In the time it takes to make one meatloaf, you can make 2 meatloaves and 2 dozen meatballs.  This is enough for us to get two meatloaf dinners, along with leftovers for lunches for two days and meatballs enough for 3 to 4 spaghetti and meatball dinners or up to 8 meatball sandwiches.
This technique also works well when making lasagna.  I never make just one at a time because I'm lazy.