Low Carb Cauliflower Rolls

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low-carb-cauliflower-rolls

Welcome back to Sunday Scratchups, your weekly recipe from scratch around grocery store matchups, coupons, and sales. This week ALDI in Chicagoland has cauliflower on sale $.99 a head, which is a great price. So I’m bringing you a recipe I found on Pinterest and first tried this week: ‘Everything Bagel’ Cauliflower Rolls from Lexi’s Clean Kitchen.

chicken-salad-on-cauliflower-roll

We made our Low Carb Cauliflower Rolls with just sesame seeds + sea salt on top (because we didn’t have “everything”) and substituted almond flour for the corn meal in her original recipe. Low carb MashupDad was very pleased with the results, and these are also Paleo and gluten free! They were pretty crumbly and moist, so next time we will also try wringing out the riced cauliflower to get some of the excess moisture out, although the original recipe doesn’t call for doing so. (Update: We just tried another batch and pressing the water out didn’t really change the texture, but added a lot more work — I’d skip it!)

inside-cauliflower-roll-2

This makes four good sized rolls, which MashupDad enjoyed four days in a row: Scrambled egg sandwich, chicken salad sandwich, and two days of Italian beef.

Low Carb Cauliflower Rolls

cauliflower-rolls-ingredients

Ingredients

3 cups “riced” cauliflower (we used a good sized head, and there was some left over)
3 Tbsp almond flour
1 Tbsp coconut flour
2 eggs
1/2 tsp garlic powder
1/4 tsp sea salt

Sesame seeds + sea salt for topping (and/or dried garlic, poppy seeds, other topping of choice)

Directions

cauliflower-in-processor

Wash cauliflower and chop into florets. Add to food processor and pulse until your cauliflower reaches “rice” consistency, scraping down the sides as necessary. Combine 3 cups riced cauliflower, eggs, almond flour, coconut flour, garlic powder, and sea salt in large bowl and mix until well combined. Roll into four balls and place on cookie sheet lined with parchment paper or silicone baking mat. Top with sesame seeds and additional sea salt (and/or your toppings of choice) and bake for 20 minutes at 400, then broil on high for another 4 minutes to brown the rolls and get the outsides slightly crispy.

done-bun-cant-be-undone

Remove carefully from baking sheet and let cool on rack. Store in tightly covered container in refrigerator. (I recommend slicing leftover rolls and toasting a bit in a toaster oven before eating, both to warm them back up and to help them hold together a little more.)

And that’s a wrap — Um. A roll.

cut-cauliflower-mcmuffin2

MashupDad just walked in here while I was typing this and said that he is so making these again tonight. We will take that as a ringing endorsement! Note that these are not the same as wheat rolls, so don’t expect identical results — you probably won’t like them if you don’t like cauliflower to begin with. However, they are really quite nice for low carb, gluten free sandwiches; plus since these are cauliflower based they are more nutritious than some of the other substitutes out there.

Easy print version

Low Carb Cauliflower Rolls
 
Author:
Recipe type: bread
Ingredients
  • 3 cups "riced" cauliflower (we used a good sized head, and there was some left over)
  • 3 Tbsp almond flour
  • 1 Tbsp coconut flour
  • 2 eggs
  • ½ tsp garlic powder
  • ¼ tsp sea salt
  • Sesame seeds + sea salt for topping (and/or dried garlic, poppy seeds, other toppings of choice)
Instructions
  1. Wash cauliflower and chop into florets.
  2. Add to food processor and pulse until your cauliflower reaches "rice" consistency, scraping down the sides as necessary.
  3. Combine 3 cups riced cauliflower, eggs, almond flour, coconut flour, garlic powder, and sea salt in large bowl and mix until well combined.
  4. Roll into four balls and place on cookie sheet lined with parchment paper or silicone baking mat.
  5. Top with sesame seeds and additional sea salt (and/or your toppings of choice) and bake for 20 minutes at 400, then broil on high for another 4 minutes to brown the rolls and get the outsides slightly crispy.
  6. Remove carefully from baking sheet and let cool on rack.
  7. Store in tightly covered container in refrigerator. (I recommend slicing leftover rolls and toasting a bit in a toaster oven before eating, both to warm them back up and to help them hold together a little more.)

Reader Deals 1/25/15

Posts on Mashup Mom may contain affiliate links. Please see disclosure and disclaimer here.

readerdealsbook

Here are some of the deals (and heads up!) YOU found recently — Thanks! How do you share your own deal?

  • Email Rachel: rachel@mashupmom.com.
  • Comment on any post where it seems to fit.
  • Post on the Facebook Wall.

If you are sharing a deal from another site or an online coupon, please include the link. If you found a deal at a specific store, please include the location.

Jewel

  • Laura sent some news about the fruit cards, “I asked on the Jewel-Osco Facebook page and they wrote back “We are happy to say that we will be having the fruit cards this year!” My mom just asked at another Jewel location and they asked the produce department and they said that the shipment of cards will arrive randomly at different stores so we just have to keep asking.”
  • Peaches reports on the Great Grains and Milk deal, “At the Jewel on Green Bay Road in WIlmette, they had Great Grains vanilla graham on clearance for $1.25. yesterday. There clearance department is way in the back of the store, right next to the milk.  When I scanned it  the scanner said it was $2.89, but when I took the cereal up to CS, it scanned at $1.25.  The cat you get for the milk though is only good for a week.”
  • Kari commented on the Rubbermaid Lunch Blox, These are also $7.99 at Jewel and isn’t there a coupon? (Yes, $1.50/1 in the 1/4 SS1)

Meijer

  • Feelgood sent this deal, “On Meijer mPerks, there’s a new FREE Yulu Aussie Style Yogurt coupon to clip, it expires Sunday 1/25. Had one earlier this week and redeemed it Friday, a new one appeared today! BTW, this yogurt is delicious!”

Reader Requests

  • Rosemary asks, “Thinking about summer…does anyone know how to get discounted tickets to Cedar Point in Sandusky, OH? Thank you!”

Recipes

  • Missb2004 has a yogurt recipe, “I make my own yogurt too, but with my crock pot. I put 1/2 gal of whole milk into the crock pot, put the setting on low until the milk reaches about 175 degrees, then turn off the heat and let the milk come to about 115 degrees. Then I mix a cup of yogurt with a cup of warm milk, or yogurt culture in with a cup of warm milk, in with the milk in the crock pot. Place the lid back on, and wrap the entire crock pot in thick towels and blankets and let sit for 8-12 hours. Then I will strain through some muslin until the desired thickness is achieved, sometimes I don’t strain it at all. And refrigerate. It can keep for a week or so. It never lasts that long though, as I have three little boys that love yogurt, especially with some honey or maple syrup. I use it to make homemade frozen yogurt at times, and it’s wonderful. The strained of whey can be used in baking, making soup, and your plants will love it (never water plants with whey from making cheese though, it is too acidic). I know the steps sound like a lot, but honestly, most of it is just waiting.”

Turbo Tax

  • John sent some information on Turbo Tax, “The TurboTax offer is $25 if you used Deluxe last year to file your taxes and then bought Premier this year and used it to file your taxes. Note that if you’re a customer of State Farm Bank, you can get a download of Premier for $30 (not sure if Turbotax will honor the $25 with that, though).

Wayfair

  • Natstans sent a reply about the Wayfair question from yesterday, “I ordered 6 dining chairs  it was great     they were packed so well – not a problem or a scratch. customer service is also responsive”
  • Carol also has some comments, “Stacy – we ordered a kitchen set from Wayfair in September.  Typical pub height table and two chairs.  DH is handy, so he was able to assemble these w/o a problem.  Said it was one of the easiest assembly projects ever – holes lined up and correct hardware.  No scratches.  Packaged very well.  It came incredibly fast – 36 hours from when it was ordered. This set has no upholstery, so cannot comment on “cushiony comfort” for you, but the ordering process was great and I earned money to spend on a future purchase. Will not hesitate to order from them again.”

Reader Deals 1/24/15

Posts on Mashup Mom may contain affiliate links. Please see disclosure and disclaimer here.

readerdealsbook

Here are some of the deals (and heads up!) YOU found recently — Thanks! How do you share your own deal?

  • Email Rachel: rachel@mashupmom.com.
  • Comment on any post where it seems to fit.
  • Post on the Facebook Wall.

If you are sharing a deal from another site or an online coupon, please include the link. If you found a deal at a specific store, please include the location.

Dollar Tree

  • Dani reports on the possible free south beach diet snack bars, “just note that it only works on the snack bars.  my dollar store only had the regular bars and coupon didn’t work.  I was there so thought I would try it out.”

Friday Freebies

  • Continuing on the Burrito topic from yesterday, Feelgood reports. “Shopped at Meijer in Homer Glen last night, they had two varieties of Tina’s burritos. Their weekly ads often advertise Tina’s burritos, so other stores may have them, too”

Jewel

  • Feelgood found a coupon,  “There’s a $1.00/1 Sara Lee snacks coupon to clip on MyMixx” Sara Lee Snacks are tagged $2.00 right now. There is also a printable.
  • Laura also found a coupon for the New Essentials deals, “Also Wild Harvest Organic Facebook page has a new coupon for $1 off when you buy 2 Wild Harvest Frozen Vegetables.
  • LC has a question about MyMixx , “I tried to use it with my 10 digit number but it looked like it needed to enter 11 digits.For those it worked for, did you only need 10 digits for it to work?”
  • Brandy also reports on the some deals of the week, “MyMixx worked this morning at the Jewel on Naper Blvd. in Naperville for those Screamin’ Sicilian Pizza. Also, The deal on Bud Lt. 12pk bottles ($7.99) + 2 Red Baron pizzas ($3ea) =  $13.99 – Instant $5 savings gets sweeter. I unfortunately didn’t find peelies on the Red Baron and don’t have any other coupons… but did find a peelie for $2 off chips for buying a 12pk of Bud Lt. Totinos were $2.50, so ended up getting a 12pk of Bud Lt., 2 Red Baron Pizzas and 1 bag of Totinos for about $9.50.”

Online Shopping

  • Matt comments on refurbished desktop computers, “These are not bad. You can find similar deals like these over on Staples website. They are basically Vista era Dual Core machines that have been refurbished. A Windows 7 Home Premium copy on DVD is $100. So this is fairly cheap for a used machine not for sale on eBay. Although a serious user would want a bigger hard drive and more RAM. I think if you have a little more experience with computers it’s not a bad idea to pick up a used computer from someone like Regency Technologies on eBay. I’ve bought a couple computers from them and I think they are fairly reliable. The only exception being that some of the computer towers they sell do not include operating systems.”

Recipes

  • Nita has a yogurt recipe, “i make home made yougurt all time . 1)1/4 gallon  –2% or whole milk on gas stove until boil turn off.leave it until 20 mnts to cool down 2) Add 4spoon of yogurt culture (reg plain yogurt ) in to the boiled milk. mix well with hand mixer.and cover with top.I use small mason jars and divide it for each use 3)Turn on empty microwave for 2 minutes 4) mixed milk put it in microwave -do not turn on (just for temperature consistant) for 5-6 hour and it will be ready.5)You can put in refrigerate  for 7-10 days.
  • And another from Fran, “I make my own yogurt quite often, too, and pretty much do the same thing as Donna does. When it sits overnight, the temp needs to stay between 105 and 110 in order for the cultures to stay alive and multiplying. To do this, I wrap the covered pan in a couple of beach towels, then put it on a heating pad set on the lowest setting overnight. In the morning, I strain it through re-useable coffee filters (which btw, I just yesterday saw on clearance at Jewel for .99) You could use regular coffee filters, too, or even muslin cloth as a filter. I strain quite a bit of whey off to make it very thick; almost like cream cheese. The longer it strains, the thicker it will be. There are other recipes I’ve found as well on this site: http://nourishedkitchen.com/easy-homemade-yogurt-matsoni/ some of which are very, very easy. This site also has links with ideas for what to do with the leftover whey. Making yogurt is very easy and pretty fool proof as long as you follow the temperature guidelines to keep the cultures alive. Good luck!”
  • Letsshop comments, “You make it sound easy enough ,need to check if I still have a thermometer around ! Thanks about the tip on looking at carton to see if their are live cultures ! Thought it would be good with fresh fruit and maybe freeze for future deserts (: husband and I have a terrible sweet tooth at night ):And really want to loose some weight this year. Thanks Fran ,It sounds a little complicated maintaining  temp. And didn’t realize you had to strain it too !!! will give it try”
  • Kay responds, “Letsshop, my microwave has a probe and temperature cook setting. I put the probe in the milk and set the temp for boiling. The microwave turns off when the milk reaches the temp and then I leave the probe in and the microwave shows the temp as it falls to where I need to mix in the yogurt. Meanwhile I have my slow cooker on low with some water in it. After I mix in the yogurt, it goes into the slow cooker on low overnight. I don’t have to do anything to make this, except mix in the yogurt. When I make stuff on the stove or oven, I often forget about it (luckily my oven turns off if I set cook time). Using the microwave and slow cooker makes it goof proof. I don’t strain mine – just depends how you like it”
  • Paula sent some ideas, “Yes, we’ve made yogurt many times-mostly to avoid ALL the sugar/sweetener in the store-bought stuff.  I love this blog-she makes her own yogurt weekly and tells you all about the process: http://www.salad-in-a-jar.com/skinny-secrets/healthy-homemade-greek-yogurt
  • More from Meg, “I am form India and we make ypgurt(Curd, as we call it) every single day. I don’t watch for temperature or do any measuring. I have been doing this for the past 18 years. I boil milk on the stove..I tried microwave but stove top is the best. I let it boil…just watch that it doen’t boil over.  I let it cool on the stove top until like luke warm …I touch with a finger(clean:)). I pour in a steel or ziploc container and add 1-2 tablespoon of old culture or yogurt. I keep it near the stove or on the counter top. I get a perfect yogurt in 3-4 hours in summer,…it takes about 6 hours in winter. We eat yogurt with rice everyday and I never bought store ones ever. May be one or twice to start a culture. All I can say is it is science but rocket science. :)”

Staples

  • FunSavingATon  comments 100 Hefty CinchSak odor block trash bags $10.99, “These are a breakroom item and quality for the 20% off breakroom coupon in the ad as well as the 25% back in rewards promo. Stack the $1.00/1 manufacturer coupon from the 1/4 RP for a really good deal.”

Wayfair

  • Stacy has a question on the 10% Off Your First Purchase, “Has anyone ordered furniture from Wayfair? I’m considering ordering a sofa from Wayfair. I’m a little hesitant to order furniture without actually sitting on it, so I was hoping to hear from anyone who has ordered with them. Thanks!”

Homemade Vanilla Almond Coconut Granola — Frugal Homemade

Posts on Mashup Mom may contain affiliate links. Please see disclosure and disclaimer here.

MUM Granola Final

This week’s Frugal Homemade feature is Homemade Vanilla Almond Coconut Granola! This is so good — a definite favorite of ours. We like it on yogurt, all by itself, and sometimes even on vanilla ice cream. Homemade granola is very easy to make using fairly common kitchen staples and doesn’t take long to put together. The longest (and hardest) part is waiting for it to cool before snacking on it!

MUM Granola Ingredients

You will need the following ingredients:

1 cup shredded coconut
1 1/2 cups whole almonds
4 cups old fashioned oats
3/4 tsp salt
1/2 cup honey
1/3 cup brown sugar, packed generously
2 tablespoons coconut oil (you can substitute butter if you don’t have coconut oil)
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)

Let’s get started!

First, preheat your oven to 350 degrees and line a jelly roll pan with parchment paper.

MUM Granola 2

In a large bowl combine the old fashioned oats, 1/2 cup of shredded coconut, salt & brown sugar. Using your food processor (or blender) finely chop 1/2 cup of almonds and 1/2 cup of shredded coconut. Add this mixture to the large bowl. Coarsely chop the remaining cup of almonds & add to bowl. Mix all ingredients thoroughly to break up all of the brown sugar. Combine honey & coconut oil (or butter) in a microwave safe dish & microwave until the coconut oil has melted & the honey has thinned. Add 1/2 teaspoon vanilla & 1/4 teaspoon almond extract to the honey mixture. Pour over oat/almond/coconut mixture & stir until well combined.

MUM Granola 3

Spread on parchment lined jelly roll pan. Bake at 350 for 7 minutes. Stir, then bake for an additional 7 minutes. Let cool. Break the granola up into clusters and store in a Ziploc bag.

MUM Granola 4

Enjoy!

Easy print version

Frugal Homemade- Homemade Vanilla Almond Coconut Granola
 
This week's Frugal Homemade feature is Homemade Vanilla Almond Coconut Granola! This is so good- a definite favorite of ours. We like it on yogurt, all by itself and sometimes even on vanilla ice cream. It's very easy to make using fairly common kitchen staples and it doesn't take long to put together. The longest (and hardest) part is waiting for it to cool before snacking on it!
Author:
Recipe type: Snack/Breakfast
Cuisine: Granola
Ingredients
  • 1 cup shredded coconut
  • 1½ cups whole almonds
  • 4 cups old fashioned oats
  • ¾ tsp salt
  • ½ cup honey
  • ⅓ cup brown sugar, packed generously
  • 2 tablespoons coconut oil (you can sub butter if you don't have coconut oil)
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract (optional)
Instructions
  1. First, preheat your oven to 350 degrees and line a jelly roll pan with parchment paper.
  2. In a large bowl combine the old fashioned oats, ½ cup of shredded coconut, salt & brown sugar.
  3. Using your food processor (or blender) finely chop ½ cup of almonds and ½ cup of shredded coconut.
  4. Add this mixture to the large bowl.
  5. Coarsely chop the remaining cup of almonds & add to bowl. Mix all ingredients thoroughly to break up all of the brown sugar.
  6. Combine honey & coconut oil (or butter) in a microwave safe dish & microwave until the coconut oil has melted & the honey has thinned.
  7. Add ½ teaspoon vanilla & ¼ teaspoon almond extract to the honey mixture.
  8. Pour over oat/almond/coconut mixture & stir until well combined.
  9. Spread on parchment lined jelly roll pan.
  10. Bake at 350 for 7 minutes.
  11. Stir and bake for an additional 7 minutes.
  12. Let cool.
  13. Break the granola up into clusters and store in a ziploc bag.

Kale & Polska Kielbasa Soup

Posts on Mashup Mom may contain affiliate links. Please see disclosure and disclaimer here.

kale-and-polska-kielbasa-soup

Welcome back to Sunday Scratchups, your weekly recipe from scratch around grocery store matchups, coupons, and sales! This week’s recipe provides a nice balance between ingredients I needed to use up and ingredients you can find on sale this week — and, unlike many sausage & kale soups, is dairy free.

sausage-and-kale-and-potatoes

I used Eckrich Polska Kielbasa here. From what I can find, this brand is currently gluten free, but always check current ingredient lists to ensure the kind you are using is appropriate for your family. If you are making soup this week, small packs of Armour smoked Polish sausage are on sale at Strack & Van Til for $1.00, while Eckrich is $2.50 at Ultra & Jewel and Eckrich or Nathan’s is $1.99 on an instant savings deal at Meijer. Kale is $.69/lb at Caputo’s, and organic kale $.99/lb at Jewel.

kale-and-sausage

I had sausage already in my fridge nearing its expiration date, some red potatoes that really needed some attention, plus a nice bunch of kale from Caputo’s, so scratched up this Kale & Polska Kielbasa soup earlier this week. (It turned out somewhat similar to Smoked Sausage & Spinach Miracle Soup, but that was completely inadvertent — They’re each good in their own way!)

Kale & Polska Kielbasa Soup

veggies-for-soup

Ingredients

14 oz Polska Kielbasa
2 small onions, chopped
3 small red potatoes, diced
10 baby carrots, sliced into coins
1 rib of celery, diced
4 oz fresh mushrooms, chopped
2 tsp minced garlic
32 oz box chicken broth
1 can cannellini beans
1 can Rotel
1 cup water
1 bunch fresh kale
1 bay leaf
1 1/2 tsp thyme
black pepper (to taste)
1/2 tsp cayenne

Directions

pot-of-kale-sausage-soup

Chop sausage and brown in Dutch oven over medium heat. Remove and set aside. Brown onions, celery, garlic, potatoes, and carrots in the sausage grease over medium heat for about 20 minutes or until softened, stirring occasionally. Add mushrooms, stir, and cook another 3 minutes. Wash kale, strip off leaves and tear into coarse pieces, discarding stems. Add kale and cook another 3-4 minutes or until bright green. Add sausage back in and reduce heat to low. Add Rotel, chicken broth, beans (undrained), spices, and water. Stir, then simmer over low heat, stirring occasionally, for at least 20 minutes. Remove bay leaf and serve.

Easy and hearty

bowl-of-soup

Although this is similar to the spinach-sausage soup, the heartier kale stands up better to reheating — it made great leftovers for dinner the next day, and the perfect comfort food for a cold winter night. Mr. 7 was of course convinced that I was trying to kill him as he now HATES kale (who knew?), but ate the rest and left the kale in the bottom of the bowl. No one else had any complaints, however. :)

Easy print version

Kale & Polska Kielbasa Soup
 
Author:
Recipe type: dinner
Ingredients
  • 14 oz Polska Kielbasa
  • 2 small onions, chopped
  • 3 small red potatoes, diced
  • 10 baby carrots, sliced into coins
  • 1 rib of celery, diced
  • 4 oz fresh mushrooms, chopped
  • 2 tsp minced garlic
  • 32 oz box chicken broth
  • 1 can cannellini beans
  • 1 can Rotel
  • 1 cup water
  • 1 bunch fresh kale
  • 1 bay leaf
  • 1½ tsp thyme
  • black pepper (to taste)
  • ½ tsp cayenne
Instructions
  1. Chop sausage and brown in Dutch oven over medium heat.
  2. Remove and set aside.
  3. Brown onions, celery, garlic, potatoes, and carrots in the sausage grease over medium heat for about 20 minutes or until softened, stirring occasionally.
  4. Add mushrooms, stir, and cook another 3 minutes.
  5. Wash kale, strip off leaves, and tear into coarse pieces, discarding stems.
  6. Add kale and cook another 3-4 minutes or until bright green.
  7. Add sausage back in and reduce heat to low.
  8. Add Rotel, chicken broth, beans (undrained), spices, and water.
  9. Stir, then simmer over low heat, stirring occasionally, for at least 20 minutes.
  10. Remove bay leaf and serve.

Easy Spicy Curried Chickpeas

Posts on Mashup Mom may contain affiliate links. Please see disclosure and disclaimer here.

easy-spicy-curried-chickpeas-recipe

Welcome back to Sunday Scratchups, your weekly recipe from scratch around grocery store matchups, coupons, and sales! Easy Spicy Curried Chickpeas is a darn affordable recipe even when items aren’t on sale — But even cheaper this week, as organic chickpeas (garbanzo beans) are on sale at ALDI for $.79, where they also have canned tomato sauce for about $.29. (Here I used a can of organic Muir Glen that was free at Whole Foods a while back, though.) 3 lb onions are currently $.69 at Caputo’s or Valli or $.99 at Jewel, with $.25 back on Checkout 51.

spicy-curried-chickpeas-2

This is not my original recipe; I ran across it on Budget Bytes and decided to make some for lunch earlier this week since I’m on an Indian food kick after last week’s Dairy Free Chicken Tikka Masala. Cooking for one, I halved her recipe — and used flat leaf parsley instead of cilantro, plus added cayenne pepper for an extra kick. Next time I might wilt in some spinach at the end and/or throw in a small diced potato and squeeze on some fresh lemon juice, but it’s great as is. Half a batch plus a piece of naan made a filling vegetarian lunch, and the curried chickpeas themselves are both gluten and dairy free.

Easy Spicy Curried Chickpeas

Ingredients

One small yellow onion, diced
15.5 oz can chickpeas (garbanzo beans), drained
8 oz can of tomato sauce
1 tsp minced garlic
1/2 cup water
1 tsp cayenne*
1/2 Tbsp curry powder
handful chopped fresh flat leaf parsley leaves
olive oil

Directions

this-much-parsley

Saute your onion and garlic in a little olive oil for 4-5 minutes over medium heat, until onions begin to soften. Stir in chickpeas, tomato sauce, water, cayenne, and curry powder. Chop your parsley and stir that in, then cook over medium-low heat for about 20 minutes, stirring occasionally, until thickened.

thickened-up

It’s thick enough to eat when you can scrape your chickpeas away from the sides of the skillet and the sauce doesn’t immediately rush back in to fill the gap.

* Note that this gets spicier as it simmers — it had a very good kick with 1 tsp cayenne, but if you are sensitive to heat you might want to reduce or omit entirely.

Yum, spicy, yum

spicy-curried-chickpeas-4

Flavorful, spicy, filling, cheap, and pretty good for you — how’s that for a deal? (If you’re watching your salt, substitute lower sodium or no salt added tomato sauce and cook up some dried beans to use rather than canned.)

Easy print version

Easy Spicy Curried Chickpeas
 
Author:
Recipe type: side
Ingredients
  • One small yellow onion, diced
  • 15.5 oz can chickpeas (garbanzo beans), drained
  • 8 oz can of tomato sauce
  • 1 tsp minced garlic
  • ½ cup water
  • 1 tsp cayenne*
  • ½ Tbsp curry powder
  • handful chopped fresh flat leaf parsley leaves
  • olive oil
Instructions
  1. Saute your onion and garlic in a little olive oil for 4-5 minutes over medium heat, until onions begin to soften.
  2. Stir in chickpeas, tomato sauce, water, cayenne, and curry powder.
  3. Chop your parsley and stir that in, then cook over medium-low heat for about 20 minutes, stirring occasionally, until thickened.
  4. It's thick enough to eat when you can scrape your chickpeas away from the sides of the skillet and the sauce doesn't immediately rush back in to fill the gap.
  5. * Note that this gets spicier as it simmers -- it had a very good kick with 1 tsp cayenne, but if you are sensitive to heat you might want to reduce or omit entirely.

Frugal Homemade — Chicken Pot Pie

Posts on Mashup Mom may contain affiliate links. Please see disclosure and disclaimer here.

MUM Pot Pie 6

A little comfort food for this week’s cold weather! This week’s Frugal Homemade feature is for a delicious, homemade chicken pot pie. My family loves this recipe & I hope yours will, too.

Chicken Pot Pie

Pre-heat oven to 350 degrees. This recipe makes enough for for a 7×11″  (2 quart) glass dish.

Pastry Ingredients

For the pastry:
2 cups flour
1/2 teaspoon salt
2/3 cup softened butter (or 2/3 cup shortening)
7 tablespoons cold water, adding more as necessary

Directions

Mix in mixer on medium speed until well mixed. Divide into 2 equal balls. Roll out one of the balls & place in the bottom & up the sides of your dish, just like when making a pie. (You can also use pre-made pie crust if you’d like. ) Prick the crust with a fork several times & bake at 350 degrees for 10 minutes.

In the meantime, you can start making the filling.

Filling ingredients

2-3 chicken breasts, cooked & cut into bite size pieces. (I just boil the chicken until it is cooked through.)
1/4 cup butter
1/3 cup flour
3/4 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups chicken broth
3/4 cup milk
1/2 cup peas
1/2 cup carrots, chopped
1/2 cup onion, diced

MUM Pot Pie A

Directions

For your filling: Cook chicken breasts & cut into bite size pieces. In a medium saucepan, melt the butter & add the flour. Stir until the flour absorbs the butter. Add the milk & chicken broth, stir until bubbly & it begins to thicken. Add sage, salt & black pepper. (You may want to add more salt and/or pepper, so taste test.) Add peas, carrots, onion & chicken and give it all a good stir. Pour into baked pie crust.

MUM Pot Pie B

Then roll out the remaining dough ball, measuring to fit your dish. Place on top of pot pie, cut slits in top to vent. (I like to use a cookie cutter. :)

MUM Pot Pie C

Bake at 350 degrees for about 45 minutes, until the crust begins to brown &  the filling begins to bubble. Let cool for about 10 minutes, eat & enjoy!

Notes

  • You can substitute vegetable broth for chicken broth & vegetarian “chicken” strips for the chicken to make this Veggie Friendly.
  • This can easily be doubled and frozen to reheat on another day.
  • You can make individual pot pies if your family likes their own little pies. :)

Easy Print Version

Frugal Homemade- Chicken Pot Pie
 
Author:
Cuisine: Dinner
Serves: 4-6 servings
Ingredients
  • For the pastry:
  • 2 cups flour
  • ½ teaspoon salt
  • ⅔ cup softened butter (or ⅔ cup shortening)
  • 7 tablespoons cold water, adding more as necessary
  • For the filling:
  • 2-3 chicken breasts, cooked & cut into bite size pieces. (I boil the chicken until it is cooked through.)
  • ¼ cup butter
  • ⅓ cup flour
  • ¾ teaspoon dried sage
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups chicken broth
  • ¾ cup milk
  • ½ cup peas
  • ½ cup carrots, chopped
  • ½ cup onion, diced
Instructions
  1. Combine all Pastry ingredients. Mix with a mixer on medium speed until well combined.
  2. Divide dough into two equal balls.
  3. Roll out on ball to fit bottom of 7x11" dish.
  4. Press dough into bottom & up sides of dish.
  5. Prick the bottom of the crust with a fork to vent.
  6. Bake at 350 degrees for 10 minutes.
  7. Next,
  8. Cook chicken breasts & cut into bite size pieces
  9. In a medium sauce pan, melt the butter & add the flour. Stir until the flour absorbs the butter.
  10. Add the milk & chicken broth, stir until bubbly & it begins to thicken.
  11. Add sage, salt & black pepper. (You may want to add more salt and/or pepper, so taste test.)
  12. Add peas, carrots, onion & chicken and give it all a good stir.
  13. Pour into baked pie crust.
  14. Roll out remaining dough ball, measuring to fit your dish.
  15. Place on top of pot pie, cut slits in top to vent. (I like to use a cookie cutter. :)
  16. Bake at 350 degrees for about 45 minutes, until the crust begins to brown & the filling begins to bubble.
  17. Let cool for about 10 minutes, eat & enjoy!

Pretending it’s spring…

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fruit-flower

It may be 9 degrees outside, but here’s Mr. 7’s after-school snack: He specifically requested fruit! A few days ago at ALDI I picked up: Blueberries for $1.99 (pint!), blackberries for $.79, 3 lb clementines for $2.29, and clearance sugar snap peas for $.99. Not bad for the middle of winter — and blackberries and blueberries remain the same price in tomorrow’s ad while 4 lb navel oranges are $1.99, if you want to create something similar. ;)

Slow Cooker Dairy Free Chicken Tikka Masala

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slow-cooker-dairy-free-chicken-tikka-masala

Welcome back to Sunday Scratchups, your weekly recipe from scratch around grocery store matchups, coupons, and sales! This week boneless skinless chicken breast is on sale, so let’s tackle Slow Cooker Dairy Free Chicken Tikka Masala. I’ve made this a couple times now and am still tweaking the spice mix, but it’s pretty good — Dairy Free Junior High Guy, who laments that he can’t have most yogurt-and-cream laced restaurant Indian food, put away a bowl in record time.

dairy-free-chicken-tikka-masala-4

If you’re trying the recipe this week, you can pick up boneless skinless chicken breast for $1.79/lb at ALDI, Ultra, or Strack’s, $1.88/lb at Jewel, $1.98/lb at Meijer, $1.99/lb at Berkot’s, or $1.77/lb at Fresh Thyme. I like to make my Dairy Free Chicken Tikka Masala with thighs because they’re juicier and add a little more depth of flavor, but either will work — and the chicken I used here was actually from Target a while back at $2.19 for 1.75 lbs after clearance + coupon. (Be sure to sign up on the Gold ‘n Plump website to receive coupons via email, since their chicken is often on clearance at Target and there are sometimes $/$$ meat coupons or Target Gold ‘n Plump coupons to stack.)

ingredients

You can find affordable garam masala at ethnic markets or produce stores; I picked up a 7 oz bag at Pete’s Market for $1.79 a while back. Don’t worry, you’ll find more uses for it… like in Sweet & Spicy Oven Roasted Chickpeas, for instance. If you can’t find it nearby, you can also pick up garam masala online at My Spice Sage or Amazon for a decent price.

coconut-milk

Canned coconut milk is also best bought at produce stores or ethnic markets, where it will be a lot cheaper than at mainstream groceries. (Be sure to pick up full fat, unsweetened coconut milk.) Costco, Sam’s Club, and Amazon also have decent prices, if you are buying in bulk. A good name brand like Thai Kitchen will be slightly more expensive, but is better quality and has a better cream-to-water ratio than the grocery store brands.

Slow Cooker Dairy Free Chicken Tikka Masala

Ingredients

2 lbs boneless skinless chicken thighs or chicken breast
Small lemon
Olive oil
Kosher salt
Cumin
One small onion, diced
One cayenne or jalapeno pepper, diced
4 tsp minced garlic
2 Tbsp garam masala
1 tsp ground ginger
2 tsp paprika
14.5 oz can fire roasted crushed tomatoes
3 Tbsp tomato paste
Small bunch flat leaf parsley or cilantro, chopped
1 can full fat unsweetened coconut milk

Directions

Put your can of coconut milk in the refrigerator. Drizzle chicken thighs with olive oil, then squeeze on the juice of one small lemon and sprinkle each side generously with cumin and Kosher salt. Cook in cast iron grill pan over medium heat for 3-4 minutes a side, until just browned. Remove from pan, cut into bite sized pieces, and add to slow cooker.

onions-and-tomatoes-2

Add a little more olive oil to the same pan and sautee onion, garlic, and pepper over medium heat for about 4 minutes. Turn off heat and stir in tomatoes, tomato paste, garam masala, ginger, and paprika. Add tomato mixture to crock pot and stir so that chicken is entirely covered.

coconut-cream

Cook 4 3/4 hours on low. Remove coconut milk from refrigerator, being careful not to shake it. Open the can, scoop out the coconut cream that has solidified on top, and stir it into chicken mixture until completely dissolved (Discard the water below or keep to use in smoothies.) Cook another 15 minutes on low with the lid off to let your chicken tikka masala thicken up a little.

add-parsley

Stir in parsley and serve.

What I’m going to change up next time

This was good, don’t get me wrong! It wasn’t, however, quite spicy enough for our tastes since I didn’t account enough for the sweetness of the coconut milk. So I think next time I will use three peppers instead of one, and/or add in some powdered cayenne. I’m also thinking that smoky rather than regular paprika would be a good idea, and fresh grated ginger rather than powdered — and might try plain coconut milk yogurt instead of the whole lemon thing, and marinate the chicken a little while before browning. Yes, it’s a work in progress, but this is also one of these recipes that will probably be a little different every time. ;)

dairy-free-chicken-tikka-masala-3

This chicken tikka masala is also gluten free, so serve with gluten free naan or over rice for a completely dairy free, gluten free meal.

Inspired by

I looked at probably 50 different online recipes before making this the first time and continue to change it up with bunches of things crossed out and additions and scribbled notes, so can’t say it’s based off just one recipe. A few of the initial recipes I browsed:

Easy print version

Slow Cooker Dairy Free Chicken Tikka Masala
 
Author:
Recipe type: dinner
Ingredients
  • 2 lbs boneless skinless chicken thighs or chicken breast
  • Small lemon
  • Olive oil
  • Kosher salt
  • Cumin
  • One small onion, diced
  • One cayenne or jalapeno pepper, diced
  • 4 tsp minced garlic
  • 2 Tbsp garam masala
  • 1 tsp ground ginger
  • 2 tsp paprika
  • 14.5 oz can fire roasted crushed tomatoes
  • 3 Tbsp tomato paste
  • Small bunch flat leaf parsley or cilantro, chopped
  • 1 can full fat unsweetened coconut milk
Instructions
  1. Put your can of coconut milk in the refrigerator.
  2. Drizzle chicken thighs with olive oil, then squeeze on the juice of one small lemon and sprinkle each side generously with cumin and Kosher salt.
  3. Cook in cast iron grill pan over medium heat for 3-4 minutes a side, until just browned.
  4. Remove from pan, cut into bite sized pieces, and add to slow cooker.
  5. Add a little more olive oil to the same pan and sautee onion, garlic, and pepper over medium heat for about 4 minutes.
  6. Turn off heat and stir in tomatoes, tomato paste, garam masala, ginger, and paprika.
  7. Add tomato mixture to crock pot and stir so that chicken is entirely covered.
  8. Cook 4¾ hours on low.
  9. Remove coconut milk from refrigerator, being careful not to shake it.
  10. Open the can, scoop out the coconut cream that has solidified on top, and stir it into chicken mixture until completely dissolved (Discard the water below or keep to use in smoothies.)
  11. Cook another 15 minutes on low with the lid off to let your chicken tikka masala thicken up a little.
  12. Stir in parsley and serve.

Dairy Free Crunchy Peanut Butter Balls

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dairy-free-peanut-butter-balls

Welcome back to Sunday Scratchups, your weekly recipe from scratch around coupons, sales, and grocery store matchups. This week is less a sale recipe than a “Junior High Guy really SHOULD be able to have these” recipe. You’ve probably made or received or eaten these types of chocolate peanut butter balls around the holidays, right? Us, too, but they are usually made with butter, and often also with milk chocolate. After looking at plates of holiday cookies that Junior High Guy couldn’t eat, I made these by substituting stuff from my pantry for the butter and milk chocolate. You probably already have all, or most of the ingredients already in yours!

  • Note: I used Barbara’s organic chocolate crisp Snackimals to make these crunchy, since I recently got them free + overage with coupons on clearance at Jewel and had them in my cupboard. Snackimals don’t contain wheat or dairy ingredients, but are processed in a facility that also processes wheat and milk products, so they are not gluten free and will not be suitable for people with more severe milk allergies. Substitute gluten free Rice Krispies, Cocoa Pebbles or other crispy crunchy cereal of your choice to make these more strictly gluten free / dairy free, and always check packaging for current allergen statements.

I rolled most of the peanut butter balls in chocolate for Junior High Guy and left some unadulterated for Mr. 7, who only likes chocolate in small doses.

Dairy Free Crunchy Peanut Butter Balls

inside-peanut-butter-ball-2

Ingredients

1 cup creamy peanut butter (substitute Sunbutter if you have a peanut allergy)
1 Tbsp gluten free shortening
1/2 tsp vanilla
1 cup powdered sugar
1 cup crushed crunchy cereal (such as gluten free Rice Krispies, Cocoa Pebbles — or Snackimals, if allergies allow)
5 oz dairy free chocolate chips
1/2 cup crushed lightly salted peanuts

Directions

Add peanut butter and shortening to large microwave-safe bowl, and microwave for 30-45 seconds to soften it up. Mix in vanilla and powdered sugar until well blended. Stir in cereal. Roll into balls (made 14 fairly large peanut butter balls, but you can make yours smaller and cuter…) and place on cookie sheet lined with parchment paper or silicone baking mat. Refrigerate for 1/2 hour.

balls-on-cookie-sheet

Microwave chocolate chips until melted and stir til smooth. Check and stir every 30 seconds so that you don’t overcook them like I did, and your final product will look prettier… Using two spoons, remove peanut butter balls one by one from the cookie sheet, roll in chocolate, and replace on cookie sheet. Leave some chocolate-free, if desired. Top each with crushed peanuts and refrigerate another 1/2 hour, or until set.

Yup, that’s it

peanut-butter-balls

Again, don’t overcook your chocolate, lol. But what these lack in beauty they make up in taste — and how much easier can you get, really? Be forewarned that these are just as sweet as their dairy-filled counterparts, but the kids loved them.

Easy Print Version

Dairy Free Crunchy Peanut Butter Balls
 
Author:
Ingredients
  • 1 cup creamy peanut butter (substitute Sunbutter if you have a peanut allergy)
  • 1 Tbsp gluten free shortening
  • ½ tsp vanilla
  • 1 cup powdered sugar
  • 1 cup crushed crunchy cereal (such as gluten free Rice Krispies, Cocoa Pebbles -- or Snackimals, if allergies allow)
  • 5 oz dairy free chocolate chips
  • ½ cup crushed lightly salted peanuts
Instructions
  1. Add peanut butter and shortening to large microwave-safe bowl, and microwave for 30-45 seconds to soften it up.
  2. Mix in vanilla and powdered sugar until well blended.
  3. Stir in cereal.
  4. Roll into balls (made 14 fairly large peanut butter balls, but you can make yours smaller and cuter...) and place on cookie sheet lined with parchment paper or silicone baking mat.
  5. Refrigerate for ½ hour.
  6. Microwave chocolate chips until melted and stir til smooth. (Check and stir every 30 seconds so that you don't overcook them like I did, and your final product will look prettier...)
  7. Using two spoons, remove peanut butter balls one by one from the cookie sheet, roll in chocolate, and replace on cookie sheet. (Leave some chocolate-free, if desired.)
  8. Top each with crushed peanuts and refrigerate another ½ hour, or until set.