The Frugal Gourmom

This is my best replica of the awesome ginger sauce that Kyoto serves with their steak/shrimp. It’s easy and healthful and so delish.

I use this basic sauce in everything from Biscuits ‘n’ Gravy to Lasagna to Macaroni & Cheese – it’s so versatile and creamy….and easy.

I would put this up against any Greek restaurant’s souvlaki…any day. Out of this world delicious!

Marinade/Meat

- the juice of 1/2 lemon
- about a handful of fresh oregano (finely chopped) – can use dried if fresh not available, but fresh is best.
- 5 cloves of garlic – minced finely
-1 tbsp dijon mustard
- 1 tsp of salt & ½ tsp of black pepper
- about 1/2 cup of olive oil

2 pork tenderloins – fat trimmed off (you can also use chicken)

Combine marinade ingredients in a bowl & whisk together. Put the meat in a large ziplock & pour in the marinade.  Marinate 2  largely cubed pork tenderloins (or chicken breasts) for AT LEAST 30 minutes. I like to do in the morning so it’s really flavorful by dinnertime.  Skewer on kebobs and grill until golden & cooked through…turning often. It takes about 10-15 minutes on a hot grill.

Tzatziki Sauce
- 1/4 cup English cucumber – grated finely and squeezed as dry as possible
-1cup of plain Greek yogurt (If you can’t find Greek yogurt, use regular plain yogurt & strain thru cheesecloth for an hour or so – you just want it thick. I think even sour cream may substitute OK)
- 2 tbsp of lemon juice
- ½ tsp of salt
- 2 cloves of garlic minced
-the zest of 1 lemon

Just combine all ingredients and let the flavors meld. Great to do a day in advance.

Tomato Salad
- about 1/4 cup of diced cucumber
- 3 ripe plum tomatoes, seeded & chopped
- ¼ cup onion, thinly sliced
-a good squirt of lemon juice
-1 tsp koshersalt & 1/2 tsp black pepper

Combine all ingredients and toss. DONE!

My husband and son request this often…it’s not very figure friendly, but it’s not nearly as bad for you as most boxed macaroni & cheeses and it tastes OUT OF THIS WORLD!  I usually serve it as a side dish when we are having something healthy like grilled chicken & veggies.

Ingredients
1 lb of elbow pasta (you can substitute whole wheat, but my guys like the regular old elbows – I get the 2lb box at Aldi for about $1.19, I think)
3 tbsp of real, salted butter
1/2 small sweet onion – diced very finely
3 cups 2% milk (you can use 1% or whole, but I don’t recommend using skim)
about 3 tbsp of flour
about 1 lb of cubed cheese (I prefer sharp cheddar, but my guys like co-jack)
about 1 cup of shredded cheese (again, cheddar, co-jack, monteray jack, even mozzarella works)
kosher salt & pepper

Preheat the oven to 350 degrees.  Get out a large baking dish and spray with non-stick spray.  Start a large pot of water on high heat to boil.

Get a saucepan on medium heat – add the butter & onion. Season with salt & pepper.

At my sweet vegan friend’s request, here is my marinara sauce recipe. My hubby doesn’t care for ANYTHING without meat in it….where as I was a vegetarian for 4 years, a vegan for 1 year and dairy-free for another year (when I was nursing and my son had a dairy allergy) – This sauce is boss!

Since I’m not actually making it today, there won’t be any photos – SORRY! Yet, I still feel it’s a great recipe and wanted to post it for all of you.

1 small can of tomato paste

1 large can of crushed tomatoes (San Marzano are best) – you can use 2 cans of tomatoes if you like it a bit thinner and more tomato-y.

2 carrots, peeled

1 sweet bell pepper

2 stalks celery

1 sweet onion

6 cloves garlic

½ cup red wine

1 tbsp honey

2 tbsp oregano

2 tbsp basil

1 tbsp crushed fennel seed (I use a mortar & pestal)

Salt & Crushed Red Pepper (to taste)

2 tbsp good quality olive oil

If you aren’t vegan – add a handful of good hard Italian cheese at the end (either parmesan or Grana Padano)

Use a food processor and mince the carrots, bell pepper, celery, onion & garlic to a fine mince (not a puree…unless you don’t like little pieces of veggies in your sauce). Get a large saucepan hot on medium heat. Add the olive oil and the minced veggies…season with salt & pepper. Let them soften & get aromatic. Add in the oregano, basil & fennel seed. Now add in the tomato paste and really work it into the veggies. Let it cook a minute or two. It will change from a deep red to a lighter orange-ish red. This really is important…the tomato paste caramelizes a bit and really gives it a great flavor. Now stir in the wine. Let it cook a minute more. Now add the big can of crushed tomatoes and the honey. Let it simmer for about 10 minutes. Taste is and see if it needs more salt or pepper. DONE!

Alrighty…you are all in for a hilarious treat. Welcome to Frugal Gourmom TV!!!

http://www.vimeo.com/9895808

I can barely even eat sauce from a jar anymore. It’s too sweet and “fake” tasting to me. I’ve developed this over the past 10 years. It’s easy, healthy and soooo delicious.   Please note that I never measure ANYTHING, so these are my best estimates of my measurements.

Ingredients
1 can plain tomato sauce – if you like a more “chunky” sauce, you can use crushed tomatoes
1 small can of tomato paste  (I buy the sauce & paste in bulk at Sam’s Club b/c I use them so often)

1 lb of lean ground meat – I often use turkey b/c it’s only $1.97/lb at Sam’s Club, but I have ground beef in the freezer, so that’s what I’m using tonight.  If you’re a vegetarian, just eliminate the meat or use veggie ground.

A small handful of hard Italian cheese (Parmesan or Grana Padano)
2 tbsp oregano
1 tbsp basil
5 cloves garlic
1 small onion
1 carrot
1 stalk celery
1/2 sweet bell pepper – I always use red, but you can use any other sweet pepper.
1 tbsp fennel seed – crushed. I use my mortar and pestal to really pulverize the seeds to a powder.
1/4 cup of red wine (if you have it…I often eliminate it b/c I am not a huge wine drinker, but if you have it on hand, use it. It really adds a great depth of flavor)
1 tbsp honey
1 tsp red pepper flakes
salt to taste

Jake likes to peel the garlic.

Start a large pot on medium heat. Add the protein/meat and start to cook slowly.  Get out your handy dandy food processor and mince the onion, garlic, carrot, celery & bell pepper to a near pulp.  My husband is not a fan of “chunky” sauce, so I hide all my veggies. If you like more chunks, just process to a mince…not a soup.

Add the veggies to the meat and continue to cook on medium heat. Toss in a little salt/pepper. Add the oregano, fennel & red pepper flakes. When the meat is cooked & the veggies have softened & released their moisture, add the tomato paste to the hot pan. Really work it into the meat/veggie mixture and let it cook for a couple minutes. Keep stirring it. The tomato paste gets a bit caramelized and it really changes the flavor from raw tomato taste to “Old Italian Grandma’s Sauce” taste.

Once that has cooked a minute, add in the red wine if you have it. If not, jump to adding the can of tomato sauce or crushed tomatoes and incorporate it well. Add in the basil and honey. Taste it. Need more salt? Need more spice? Add it. Now just crank it down to low & let it simmer for 15 minutes.   At the end mix in the cheese & you are DONE!!!

I often to this process and then throw the sauce in the crock pot on low. It can simmer all day in there. You may need to add a little stock/water/wine so it isn’t so thick if it’s going to sit in there all day.

It freezes really well, so you may want to make a double batch & freeze it in portions so you always have homemade sauce on hand.

 This was a little experiment so I’d love any feedback. Are the pictures better? Did you like the video?