Cashew Noodle Stir-fry

Since the exchange student we are hosting is vegetarian and my brain is needing some new ideas, I checked out The Clueless Vegetarian from our local library. I liked the book from the dietary needs chart for vegetarians to the recipes. My husband likes his meat even if it is for flavoring and until this past week, only liked one meatless dish. That was the Eggplant Parmesan I make. That makes things interesting (translated to make-things-harder-for-me-in-the-kitchen). I tried a new dish from the book I checked out. My husband loves cashews and Chinese so I hoped that this dish would make his list. I am an optimist.

Cashew Noodle Stir-fry made his list enough so that he called me (I was donating blood with my oldest at the time) to tell that the dish was a keeper even without meat. YES! I love it when I have a hit with the family (as all the family loved it except the kid who hates nuts and just about everything else). I had some tweaks (I always seem to cook that way) which I included after the original recipe below.


CASHEW NOODLE STIR-FRY

12 oz package thin pre-cooked Chinese Noodles OR
8 oz very thin pasta, vermicelli or capellini
1 Tablespoon vegetable oil
1 cup cashew pieces
1 medium sweet green or red pepper, thinly sliced
2 stalks celery, sliced
1 (14 oz) can baby corn cobs, drained and halved lengthwise
2 cups fresh bean sprouts
4 green onions, slivered
2 Tablespoons soy sauce
1 Tablespoon Chinese chili paste (or less or none)

If you are using precooked Chinese noodles, open the package and place them in a strainer. Pour boiling water over them and fluff them up with a fork. That's all. They are now ready to use. If you are using regular pasta, cook it in plenty of boiling water until tender but not mushy, drain thoroughly, and set aside.

Heat the oil in a wok or large skillet. Add cashews, and stir-fry over high heat for 1 minute, until they are lightly golden. Now throw in the sliced green or red pepper, celery and baby corn, and stir-fry for about 3 minutes. Add the bean sprouts and the green onions, and cook for just one minute more, until the sprouts are beginning to wilt. Now stir in the noodles, and toss to combine.

In a small bowl, stir together the soy sauce and the shili paste (if using it), then add to the noodle mixure , tossing just until heated through. (If you're not using the chili paste, you may want to increase to amount of soy sauce.) Serve immediately. Makes 4 servings.

My changes:
I used vermicelli for my pasta as I already had that in my pantry. I used green and yellow pepper but not the baby corn (don't care for it). I couldn't find fresh sprouts at the stores I went to and did not want to drive all over for one item. I used canned sprouts, drained, for the recipe. Also I had doubled the recipe and just used one can. I sliced the green onions not slivered. I opted out of using the chili paste and did not increase the amount of soy sauce. I don't care for overly salty food.

I served the meal with egg drop soup and fresh fruit. As I said, it was a huge hit. I was lucky enough to have a little saved for me. I loved it as well. I like the bursts of color which make it a pretty dish to serve up.

Weekly Menu: September 28 - October 4

Monday
Breakfast: Donuts, Cantaloupe, Juice and Milk

Snacks: Homemade Bread and Butter

Dinner: Beef Fajitas, Refried Beans, Spanish Rice

Tuesday
Breakfast: Breakfast Burritos, Orange Juice and Milk

Snack: Pudding and Graham Crackers

Dinner: Barbecued Chicken, Ranch Potatoes, Picnic Beans, Coleslaw

Wednesday
Breakfast: Mixed Berry and Cream Muffins, Scrambled Eggs, Milk

Snack: Popcorn and Apple Juice

Dinner: BBQ Chicken Sandwiches, Chips, Coleslaw

Thursday
Breakfast: Rice Cereal, Juice and Milk

Snack: Cookies and Milk

Dinner: Chili, Cornbread, Fruit

Friday
Breakfast: Omelettes, Toast, Fruit, Juice or Milk

Snack: Nachos

Dinner: Meatball Casserole, Steamed Broccoli, Cesar Salad, Breadsticks

Saturday
Breakfast: Pancakes, Bacon, Melon, Orange Juice and Milk

Snacks: Available Snacks

Lunch: Leftovers

Dinner: Salsa Pork Over Rice, Tossed Salad, Peaches

Sunday

Breakfast: Cold Cereal/Granola, Milk

Snack: Available Snacks

Dinner: Chicken Tenders, Mashed Potatoes, Broccoli and Cheese, Carrot Sticks

$75 Challenge Week 4

Yeah, well ... I am not sure I am going to make the challenge goal. I think I did well though. One good thing about keeping track of my groceries is realizing how much this horde of locusts eats! I still think feeding 10 people (ages 2, 6, 8, 10, 12, 14, 16, 17 + two adults) with the 2 year having the special dietary needs on what I have this past month is great. We have tried new dishes and had plenty of fresh fruit and veggies to munch not to mention yummy homemade bread. I know I could have cut costs even more. I didn't want to though. I was comfortable where I was. I didn't start with a stocked pantry like I usually have as I have been cutting costs back all year. I have used the items but not been able to replace them.

I ran out of some staples and also bought some juice pouches for field trips as everything taken needs to be thrown away. I splurge on some chips too. So now let's see the damage done this week (shopping done 3 different days) ...

What was bought:
-- Day 1 --
Super Wal-Mart
Soy Milk (2 half gallons) - $5.52
Caprisun (10 pk) - $1.88
Cashews - $4.48
Flour (5 lb) - $1.88
Sugar (5 lb) - $2.14
Bananas (1.87 lb) - $1.08
Grapes (2.25 lb) - $3.11
Peaches (1.28 lb) - $1.28
American Sliced Cheese, 2% - $2.98
Baby Carrots (1 lb) - $1.78
Cinnamon - $.50
Green Onions - $1.00
Eggs (dzn) - $1.00
Bread - $1.13
Potato Chips - $2.65
Cheddar Puffs - $1.50
TOTAL: $34.38

-- Day 2 --
County Market
Kidney Beans, dry - $1.59
Bean Sprouts, canned (2) - $1.98
Golden Delicious Apples (2.74 lb) - $2.41
Gala Apples (2.41 lb) - $2.12
Anjou Pears (1.22 lb) - $1.45
Baby Carrots (2 lb) - $1.99
Frozen Vegetables (15 bags of assorted) - $11.85
TOTAL: $23.62

Aldi
Mozzarella, shredded (16 oz) - $2.89
Parmesan Cheese - $1.99
Canola Oil -$2.49
Eggs (3 dzn) - $2.67
Orange Juice Concentrate (2) - $1.98
Apple Juice Concentrate - $.82
Other Juice Concentrate - $1.24
Bananas - $.74
Broccoli - $.99
Cantaloupe (2) - $1.78
French Dressing - $.99
Ranch Dressing - $.99
Iceberg Lettuce - $.99
Bell Peppers, 2 colored - $1.99
Tortillas (2) - $1.98
Graham Crackers - $1.29
Tortilla Chips (2) - $1.98
Wheat Crackers - $1.19
Snack Crackers (2) - $3.58
Pretzels (2) - $2.58
Brown Sugar (2 lb) - $1.24
Baking Powder - $.99
Pancake Syrup - $1.39
Celery - $.99
Taco Mix - $.33
TOTAL: $38.68

-- Day 3 --
Super Wal-Mart
Strawberries (2) - $4.50
Pineapple - $1.98
Cantaloupe - $1.25
Golden Delicious (2.14 lb) - $2.14
Gala Apples (2.47 lb) - $2.47
Thousand Island Dressing - $1.18
Iceberg Lettuce - $1.28
Bananas (5.73 lb) - $3.21
Tomatoes (1.82 lb) - $3.21
Olives, sliced (2) - $2.32
TOTAL: $23.39

WEEKLY TOTAL: $120.07

The monthly total is brought up to $348.82 or $87.20 weekly average. Eegads! Okay, I bought more fruit than usual since my kids are eating more of it. A healthy snack for sure so I am not complaining! It helps the sweet tooth but is better for you. We had company Thursday night (hence the day 3 trip) for dinner. I made taco salad with tortilla bowls and served fruit as a side. It was a huge hit with little leftovers. County Market was having a sale on frozen veggies ($.79 a bag) so I stocked a little. I bought peas, broccoli as well as bell peppers and onion mixes to use in omelettes and dishes when my garden quits producing. Even if I am over the $75 for this week, I came in under what I usually spend. I didn't plan as well, but chalk that up to lack of sleep due to being sick with allergies and a cold.

I did cook up beans for the taco salad last night that helped the 1.5 lbs of taco meat stretch for 12 people. I usually make tortillas, but mine are thicker than store-bought. I needed thinner ones to make the bowls which made dinner fun. The kids loved it. I have made more bread much to my kids delight. The kids love the fresh fruit in the basket on the counter to grab and munch on so I keep a variety in there depending on what is on sale (lots of fruit on sale this time of year). A variety ensures the kiddos aren't bored and eat more of it. I also found baby carrots might cost more, but my kids love them and eat them up. I also find it keeps me snacking healthier too. I still use regular carrots for cooking.

Weekly Menu: September 21-27

Monday
Breakfast: Cinnamon Crumb Coffee Cake, Orange Juice and Milk

Snacks: Popcorn and Juice

Dinner: Potato Pancakes, Sausage and Eggs, Applesauce

Tuesday
Breakfast: Breakfast Sandwiches, Juice and Milk

Snack: Gelatin with Whipped Topping

Dinner: Cashew Noodle Stir-Fry, Egg Drop Soup, Steamed Broccoli, Fresh Fruit

Wednesday
Breakfast: Strawberry-Cream Muffins, Scrambled Eggs, Juice and Milk

Snack: Pudding and Graham Crackers

Dinner: Pita Sandwiches, Chips, Fresh Veggies and Dip

Thursday
Breakfast: French Toast, Fresh Fruit, Strawberry Smoothies

Snack: Chips and Salsa

Dinner: Taco Salad, Fresh Fruit

Friday
Breakfast: Granola, Fruit, Juice and Milk

Snack: Cookies and Milk

Dinner: Zuchinni Lasanga, Ceasar Salad, Garlic Bread

Saturday
Breakfast: Pancakes, Sausage & Eggs, Juice/Milk

Snacks: Available Snacks

Lunch: Leftovers

Dinner: Ham, Sweet Potatoes, Steamed Green Beans, Salad

Sunday

Breakfast: Cold Cereal/Granola, Milk

Snack: Available Snacks

Dinner: Split Pea and Ham Soup, Salad, Rolls

Flexibility and Creativity

I find that being flexible as well as creative in the kitchen very helpful when trying to be frugal. Sometimes those two things come into play for dinner because my brain is so fried I cannot be creative or think so Iam flexibile and serve cold cereal for dinner.

Last night I was proud of myself for being flexible and creative in a good way. It wasn't cold cereal, but rather homemade soup and fresh bread. My original menu called for Beef Stew last night, but I switched it to Chunky Chicken Soup since I had leftover over cooked chicken from the day before. I find leftovers are served best with a bit of a makeover. There was a catch though. I didn't have any of the frozen vegetables called for in the recipe.

In comes creativity and flexibility to save the day. For starters, I did have onions and garlic so I sauteed those as well as 5-6 mushrooms left from Monday's Eggplant Parmesan. So I was getting creative and now I needed to be flexible. I didn't need to cook the chicken as I already had some (also I add meat last since our exchange student is vegetarian). I didn't have the frozen vegetables, but I did have fresh ones. So instead of adding the flour first followed by the broth, I added 3/4 of the broth. Then I put in fresh green beans from my garden. I added chopped carrots and red potatoes (from the co-op this week) as well as a bunch of broccoli, chopped, not used in Wednesday's dinner. I brought the soup to a boil before reducing the heat and simmering until the vegetables were tender. In a mason jar (keep one in my kitchen for this purpose), I put in the remaining broth and flour. I shook it hard (after putting on the lid) until the mixture was well mixed with no lumps. It is so much easier that way. I poured that into the soup as well as a can of kidney beans as I had no white beans. It added some protein for our vegetarian and a nice dash of color. I spooned out enough for our student into a separate pot and then added the chicken I had de-boned and chopped to the pot for the rest of us.

The result of my creativity and flexibility? It was a delicious soup with a side of hot, deliciously sweet soda bread. I was not the only one happy with the result. I like the successes so much more than the flops. Each is a learning experience that helps me be more confident in the kitchen, and my family is used to being my guinea pigs by now.

$75 Challenge Week 3

So far so good, I think. Let me add the totals first. Wednesday is shopping day, but little is on my grocery list. That doesn't mean much though. My garden is in overdrive, and I have pick up from the farmer's co-op I am participating in this summer/fall. I had signed up for it back in April.

Grocery purchases (not including tax):
Carrots (2 lb) - $1.29
Broccoli - $2.97
Romaine Lettuce - $1.99
Gala Apples (2.22 lbs) - $2.22
Golden Delicious Apples (1.84 lbs) - $2.30

Bananas (8+ lbs) - $4.82

Red Seedless Grapes (6.47 lbs) - $6.47

Seedless Watermelon - $4.00

Muskmelon - $2.50

Sweet Potatoes - $1.75

Ketchup - $1.15

Peanut Butter (40 oz) - $3.67

Powdered Sugar (2 lb) - $1.24

Wheat Crackers - $1.98

Wheat Thins - $1.29

Pretzels (2) - $2.58

Orange Juice Concentrate (3) - $2.97

Apple Juice Concentrate - $ .82

Assorted Juice Concentrate (2) - $2.48

Eggs (4 dozen) - $3.52

Cheddar Cheese, shredded - $2.89

Colby Cheese (8 oz) - $1.49

Sour Cream - $1.06

Soy Milk (4 half gallon) - $11.04

Ice Cream (2 half pints) - $2.00

Weekly Total is $70.49 plus 1% tax: $71.19

The Monthly Total so far is $228.75 or $76.37 averaged over 3 weeks. I bought more than was on my list like the sweet potatoes and melons from a farmer's stand. I also splurged on 2 half pints of ice cream for hubby and I to enjoy after the kids were in bed.

Weekly Menu: September 14-20

A day (or two) late but hopefully not a dollar short ...

Monday
Breakfast: Banana Muffins, Milk

Snacks: Available Snacks

Dinner: Eggplant Parmesan, Spinach-Carrot Salad, Fruit, Rice Krispie Treats

Tuesday
Breakfast: Waffles, Juice/Milk

Snack: Available Snacks

Dinner: Taco Baked Potatoes, Salad

Wednesday
Breakfast: Biscuits and Sausage Gravy, Fruit, Milk

Snack: Apples and Caramel

Dinner: Baked Chicken, Squash, Cucumber Salad, Steamed Broccoli

Thursday
Breakfast: Muffins, Fruit, Milk

Snack: Cheese and Crackers, Grapes

Dinner: Chunky Chicken Soup, Salad, Soda Bread

Friday
Breakfast: Breakfast Burritos, Fruit, Juice/Milk

Snack: Baked Pretzels, Juice

Dinner: Fried Rabbit, Mashed Potatoes, Pickled Beets, Carrot-Pineapple Salad

Saturday
Breakfast: Pancakes, Sausage & Eggs, Juice/Milk

Snacks: Zuchinni Bread, Milk

Lunch: Leftovers

Dinner: Split Pea and Ham Soup, Salad, Rolls

Sunday

Breakfast: Cold Cereal/Granola, Milk

Snack: Available Snacks

Dinner: Sour Cream Enchiladas, Refried Beans, Soutwestern Corn Salad