Saturday, June 28, 2008

Fugal Fridays - Fruit Infused!

This is a new blogging event that I'm going to try to participate in on a regular basis. You can find it at Fugal Fridays. The rules are simple: prepare a meal for four costing under $10 (commonly used condiments don't count). Well, hey - I can do that! I mean, we spend around $30 a week on groceries for the four of us, so a ten-dollar meal is no biggie.

I'm a tad bit late in posting this - it was supposed to be posted by this morning at the latest. But it was a really good meal, so I'll post it anyway.

I list the cost of ingredients assuming you buy the cheapest available - I buy store brand of everything!

The meal I chose to prepare features two special, fruit-infused dishes that are very delicious, and very inexpensive.

The Spread:
Ginger-Fruit Crockpot Chicken
Pasta Salad with Orange Vinaigrette
Ginger-Fruit Gravy

Ginger-Fruit Crockpot Chicken
This was a delicious main course, and very inexpensive. Our grocery store sells chicken leg quarters in a 10-lb. bag for $5 - that's 50 cents per pound. The marinade consisted pretty much of common items with negligible cost. Of course, you could just go out and buy a marinade - but this was very easy and quick to mix up, and costs next to nothing!

1/4 cup pineapple juice - $0.15
2 tbsp. apricot jam - free (home canned)
1 tbsp. apple cider vinegar
1/2 tsp. ginger
1 tbsp. lemon juice
1/2 tsp. black pepper
1/4 tsp. salt
1/4 cup water
2 chicken leg quarters (1 lb. total) - $0.50

Prep: Combine all ingredients in quart-sized freezer bag and freeze until ready to use.

To cook: The morning before you want to actually eat this, cut the bag away from the frozen chicken and marinade and plunk the whole thing into your crockpot. Add about 1/4 to 1/2 cup water. Cook on low 6-8 hours or on high 4-6 hours, until chicken is done (juices run clear when you poke the thickest part of the thigh).

Pasta Salad with Orange Vinaigrette
6 oz. macaroni - $0.65
1 tbsp. olive oil - $0.17
2 eggs - $0.34
1/4 cup orange juice - $0.08
2 tbsp. apple cider vinegar
1 tbsp. mustard
2 tsp. honey
1/8 tsp. pepper
Several large lettuce leaves - free (from garden)

Cook pasta according to package directions, until al dente. Drain, and rinse with cold water. Toss with olive oil. Cover and place in refrigerator.

Bring eggs to a boil, then turn off heat. Cover and let sit for 20 minutes. Rinse in cold water. Peel and chop eggs, and add them to the pasta. Return to fridge while you make the vinaigrette.

Combine orange juice, vinegar, mustard, honey, and pepper in a container with tight-fitting lid. Shake vigorously to mix. Pour over pasta and eggs. Return to refrigerator and chill until ready to serve.

Just before serving, cut up lettuce and add to the salad.

1 cup long-grain rice - $0.60
2 cups water

Cook according to directions on rice package.

Ginger-Fruit Gravy
Sauce from chicken
1 tbsp. corn starch

Pour sauce from crockpot (after cooking the chicken) into a saucepan. Bring to a boil on the stove. Spoon about 1/4 cup into a small bowl. Whisk in corn starch, then pour back into the saucepan, stirring constantly. Heat until thickened. Serve over rice.

There you have it: an entire meal for four, costing a grand total of $2.49 plus an insignificant amount for condiments and spices. Am I good or what?!

1 comment:

Ben said...

Wow, this dinner sounds amazing, and under $10! that chicken just looks amazing.

Happy FF!