Cost per person: $1.62
Cals Protein Fat Carbs
Chicken 353 43 18 3
Pappardelle 129 6 5 16
Onion Puree 125 1 12 5
Saturday's dinner met the 'low cost' requirement of this blog, coming in at well under $2 per person, but it fell short of its goal to elevate budget food to gourmet levels. When Omeed sat down for dinner and I told him the dish was going on the budget blog, he immediately blurted "It LOOKS low cost." Fail.
I guess there's only so much you can dress up chicken drumsticks!
It tasted alright at least. I roasted the chicken drumsticks in the oven and glazed them with a homemade jalapeño sauce. For the vegetable, I put a Mexican twist on on of our current favorite dishes. Normally we make veggie pappardelle with smoked tomato sauce, corn, roasted red peppers, and feta cheese. I replaced the roasted red peppers with sautéed tomatillos and swapped out queso fresco for the feta. The garnish was cilantro, lime zest, & a puree of caramelized onions.
Overall it was a little more carby than we typically like to eat (from the corn & from the breadcrumbs on the chicken), but still inside an acceptable range!
Jalapeño Glazed Roast Chicken
5 jalapeño peppers, stemmed & seeded
1/2 cup apple cider vinegar
1 tbsp lime juice
1 cup tagatose or sugar
Chicken pieces (enough for 2)
2 tbsp garlic powder
4 tbsp bread crumbs
1/2 tsp salt
Preheat oven to 425 degrees. Puree jalapeño peppers in a food processor; put in a small pot with vinegar, lime juice, and sugar. Bring to a boil and boil for about 15 minutes until peppers are cooked and liquid is somewhat reduced. Pour into a cup through a strainer basket (to remove the pepper pieces) - the spicy flavor will have infused the liquid. Set aside.
Mix together garlic powder, bread crumbs, and salt. Lightly coat the chicken and place in a greased roasting pan. Roast for 45 - 50 minutes, turning once during cooking. Immediately on removing from the oven, use a pastry brush to coat the chicken piece with the jalapeño glaze.
Squash 'Pappardelle' with Smoked Tomato Sauce - Mexican Style
2 medium sized squash (Zucchini, Summer, or grey)
2 tbsp butter
1/4 cup tomato sauce
1/2 tsp liquid smoke
1 tomatillo, sliced or diced
1/2 ear of corn, cooked & kerneled
1 oz queso fresco, crumbled
Salt to taste
Using a vegetable peeler, peel long flat 'noodles' lengthwise from the squash. Continue to peel, rotating the squash to take evenly from each side, until you reach the seeds. (You can set the seed part aside for use in a different dish if you like - it would make a great addition to quiche!) Microwave the 'pappardelle' for 2 minutes to soften them up. Meanwhile, melt the butter in a large sauté pan. Add the tomatillo and cook until it softens & begins to change color. Add the corn and sauté until heated through. Add the tomato sauce and liquid smoke and heat thoroughly. Stir in the pappardelle and heat briefly (1 to 2 minutes only), remove from heat. Salt to taste. Sprinkle the queso fresco on top immediately before serving (or mix in prior to serving if you prefer it to melt a bit.)