Matt’s Meals

If cash is tight, instead of running to the local all-night diner, offer to cook a meal up in your house. With a small amount of team effort, you can cook a meal for four people at home for as little as 25% the cost of dining out.

• 12 farm fresh eggs – $1.00
• 2.2 kg of bacon – $3.00
• toast – $1.00
• hash browns – $2.50
• coffee – $2.00

For $10, four people each get 3 eggs, 2 strips of bacon, 2 slices of toast, coffee, and a small pile of hash browns.

You do lose variety here (no pancakes or biscuits and gravy), but it demonstrates the relative cost of home-cooked food.

I was amazed by this recipe, which produces mouthwatering flaky whitefish soaked in a complex bundle of flavors from ginger to maple syrup. The foil wrap concentrates the flavors deep within the fillet. Every recipe I’ve tried so far that has “baked” and “wrapped” in the title has been shockingly delicious.

Information:

Time: 45 minutes, 15 min prep.  Makes 4 servings of one fillet each. Be sure to prepare a side dish, otherwise it’s more like 2 servings.

Nutritional information per serving: 213 calories, 10 g fat (1.5 g saturated), 7 g carbohydrates, 22 g protein.

Ingredients:

Topping:

• 1-inch cube fresh ginger root, finely chopped or grated
• 2 cloves garlic, peeled and finely chopped or grated
• 2 green onions (green part only), finely chopped
• Fresh chile to taste
• 1 cup finely chopped cilantro
• 2 tbsp grapeseed (or safflower) oil
• Dash of toasted sesame oil
• Dash of soy sauce
• Dash of fish sauce
• 4 tsp dark maple syrup

Tilapia:

• 4 fillets (4 oz each) fresh tilapia (or other firm-fleshed whitefish)
• 4 large banana leaves (or unbleached parchment paper)

Directions:

• Preheat oven to 400 degrees F.
• Combine all topping ingredients in a bowl. Season with salt and pepper to taste.
• Place a fillet on each banana leaf and divide topping evenly among them, spreading it over the top. Fold each banana leaf over to form a packet around each fillet and seal the edge of each packet with a small piece of aluminum foil, crimping it tightly.
• Place on a baking sheet and bake 25 to 30 minutes.

This recipe would probably work with flounder or other whitefish in lieu of tilapia.

Recipe from Epicurious.

Assessment:

A fool proof meal, this bacon cheeseburger chili was a big hit from the first time I made it, and I’ve served it several times since then at home and at work.  Having made it so many times, I feel it’s time to give it a rest, but I’m glad that this meal has become part of my repertoire; I can make it consistently and well every time, almost from memory. Even with practically no kitchen skills, you can come out of nowhere with this chili and people will devour it in wonder.

This a spicy chili with a distinct beef and cheese flavor, and a taste of barbecue and salsa. I often use medium salsa, but mild is acceptable if you want to tone it down.

Makes 8 cups, serves 4-6.  Serve with flaky biscuits or cornbread.

Ingredients:

• 1 pound lean ground beef
• half a large onion, finely chopped
• 2 garlic cloves, minced
• 1 package chili seasoning mix
• 16 oz jar chunky salsa
• 14.5 oz can of diced tomatoes, undrained
• 14.5 oz can of beef broth
• 0.25 cup smoky barbecue sauce
• 15 oz can of kidney beans, drained
• 3 tablespoons prepared mustard
• 8 oz package Velveeta cheese, diced
• 6 slices precooked bacon, diced

Directions:

• In large, heavy saucepan cook beef, onion and garlic over medium heat until beef is cooked through and onion is translucent.
• Add chili seasoning mix, salsa, tomatoes, broth, barbecue sauce, beans and mustard to saucepan; cover and simmer 10 minutes.
• Add cheese and stir until melted. Serve bowls of chili garnished with diced bacon. You can serve it immediately, but I like to simmer this covered for as long as possible, up to 6 hours.

Customizations:

If you like, dice some extra bacon and place it in a bowl so that people can add more. And it’s chili, so you can always sprinkle more cheese on top.

Recipe from the Basic Cigarette Company Winter Cook Book.