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Around Christmas and Easter, and a few other times, you can find ready to cook hams in the grocery. They come in a shank portion and a butt portion. I go with the shank portion because it has less gristle and is easier to carve. A ready to cook ham has been wet cured and needs to be cooked to reach an internal temperature of 160.

Ham also definitely falls under my budget meals category. This 8 pound ham cost just over 10$. Sometimes it’s more than that, I’ve paid double or triple, but this is still a good price. An 8lb ham serves about 15 dinner size servings, and the bone provides a wonderful base for blackeyed pea soup or vegetable soup. The price per serving of this meal was literally about $1.25. Of course we’ll need to be committed to eating ham sandwiches for the next while, but who doesn’t love a jambon-beurre sandwich?

8 lb ready to cook ham
water

In a glass pan, place rinsed ham, then add about an inch of water to the pan. Cook in an oven preheated to 325. Needs to cook for about 18 minutes per pound to an internal temperature of 160.

To carve, slice thin slices down to bone, then cut along bone to free slices. Turn ham to other side and repeat. Save shank bone in freezer for later use.

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Last week Central Market had whole chickens on sale for an absurd price. Actually whole chickens are often very inexpensive and provide the base for an additional soup meal. You know how people always talk about how much money you can save cooking at home instead of eating out? If you ate like this every day, you would. I like to experiment, so I’m not sure that we save any money in the long run, but we eat well and I can control everything that goes into our bodies. This dinner fed the four of us, plus leftovers for the kids school lunches for a grand total of about $8. And I could have made that under $5 by using bulk rice or lentils or another bulk grain instead of the Near East boxed couscous. That link is to the Roasted Garlic and Olive Oil flavor instead of the Herbed Chicken shown in the picture. We grabbed the wrong box from the grocery likely while trying to wrangle small toddlers from tearing open the dried beans to pour all over the aisle.

Cabbage costs absolutely nothing, like 79 cents or something. The secret to mine is sauteing in a tiny bit of bacon grease. Yumm. Cabbage is a cruciferous vegetable, like broccoli, kale, and brussel sprouts. If you clicked on that link and read any of it, it seems to prevent nearly every kind of cancer with amazing results.

Make sure you save your chicken carcass for a soup base, I’m making tortilla soup with mine.

Whole Roasted Chicken

3.5 lb whole chicken
1/2 of a small lemon, cut into quarters
4 cloves of garlic, peeled and crushed a little
1 tsp salt
1/2 tsp fresh ground pepper
paprika
olive oil

Preheat oven to 400. Rinse chicken, remove any giblets and pat dry. Put salt and pepper in chicken cavity. Place lemon and garlic cloves inside chicken cavity. Place chicken on a rack in a roasting pan. Drizzle with olive oil, then sprinkle with paprika, kosher salt, and fresh ground pepper. Cook for approx 16 minutes per pound, though check to ensure chicken reaches an internal temperature of 160. Let rest for 10 minutes then carve and serve.

Sauteed Cabbage

1/2 head of green cabbage, sliced thinly
1/2 tbsp bacon grease
kosher salt and fresh ground pepper

In a cast iron skillet, warm the bacon grease over medium heat. Add cabbage and saute until cabbage turns a bright green and softens about 7 minutes.

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This recipe came from a Williams-Sonoma Simple Classics Cookbook, which appallingly, Williams-Sonoma seems to no longer sell. I have cooked the bulk of recipes from this book, and with the exception of a disastrous Baked Sea Bass with Fennel many years ago, this book is chalk full of solid dishes. I’ve made this recipe more times than I can count, and even have had better than average results from non-seafood eaters. In fact, I think this recipe may have inspired my friend Angela to introduce seafood to her diet.

I make my breadcrumbs from the end pieces of Orowheat Oatnut bread. I’ve linked to their site before, but after just checking again, their products page STILL seems to be under construction, so I’m not going to bother again. When we finish a loaf I throw the two end pieces in the freezer, and when I have a bunch of them, I grind them up in the Cuisinart and freeze the breadcrumbs for later use. It was a handy tip I picked up from an Austin Mama that fits in well with my efforts to reduce our food waste.

I’m also a bit of a horseradish snob. Or maybe just picky. We like the kind of horseradish we call kick-your-dog-hot. Not because we would possibly ever kick an animal, but because once, when making homemade horseradish, my eyes were watering so badly I tripped over the dog, resulting in my husband asking if the finished product would be kick-your-dog-hot. It stuck, even though my attempts at making homemade freshly prepared horseradish have not. After all the pain of grating, mine just wasn’t that hot. But, the Silver Springs Organic Brand Horseradish is the best I’ve found. Horseradish can be tricky to find in the grocery store, too. ALWAYS buy the refrigerated kind. It’s usually on a high shelf somewhere near the dairy/biscuits/butter/eggs section.

My sister found the most wonderful store for mushrooms in Dallas. Spiceman’s FM 1410 is full of fresh from the farm produce and always has an incredible mushroom selection. Plus they are full of tips. And unusually nice. People can often be so snotty about food and cooking, this is the absolute opposite experience. I may just have to move across town so I can hit the store more often.

breadcrumbs

1/2 lb small fresh mushrooms

1/4 c. butter

1 large or 2 small shallots, chopped

juice from 1 1/2 lemons

3 tbsps dijon mustard

1 1/2 tbsps prepared horseradish

1/4 freshly grated Parmesan Cheese

1/2 c. sour cream

salt and freshly ground pepper

5 sole fillets

Position a rack in the lower part of an oven and preheat the oven to 425. Butter a flameproof baking dish that will accommodate the fish fillets in a single layer without crowding.

Clean the mushrooms by brushing them with a paper towel; do not wash. Slice thinly and set aside.

In a saute pan over medium-low heat, melt the butter. Add the shallots and saute, stirring, for 1 minute. Raise the heat to medium, add the mushrooms, and cook, stirring and tossing, until the mushrooms are just wilted, 2-3 minutes. Set aside.

In a bowl, stir together the lemon juice, mustard, horseradish, Parmesan cheese, and sour cream until well blended. Add to the mushrooms, return to the heat, and bring just to a simmer. Stir to blend and season to taste with salt and pepper.

Rinse the sole fillets and pat dry. Place in the prepared baking dish i a single layer ad spoon the sauce over the fillets. Sprinkle the bread crumbs evenly over the top. Bake until the fish is opaque through-out when pierced with a sharp knife, 10-20 minutes, depending on thickness.

Serve at once.