As posted on Boston.com

Author Lidia Bastianich suggests that if you do not use pork, soak the bread crumbs in milk for a couple of minutes before adding them to the meat mixture; this will help moisten the drier texture of beef. She writes that the combination of olive and vegetable oils gives you a higher smoking point for frying, but you'll still get the flavor of the olive oil.

SAUCE

• 2 cans (35 ounces each) Italian plum tomatoes (preferably San Marzano), with their juice
• 1/4 cup olive oil
• 1 medium onion, chopped
• 1 teaspoon crushed red peppers
• 2 bay leaves
• Salt and black pepper, to taste

1. Set a food mill fitted with the fine disk over a bowl. Work the tomatoes and their juices through it.
2. In a large flameproof casserole over medium heat, heat the olive oil. Add the onion and cook, stirring often, for 4 minutes. Pour in the tomatoes, red pepper, bay leaves, salt, and pepper. Bring to a boil, lower the heat, and simmer, stirring occasionally for 30 minutes.

MEATBALLS

• 1/2 pound ground pork
• 1/2 pound ground beef
• 1 cup fine, dry unseasoned bread crumbs
• 1 cup grated Parmesan cheese
• 1/4 cup chopped Italian parsley
• 2 cloves garlic, finely chopped
• 1 egg
• 1 teaspoon salt, and more to taste
• 1/4 teaspoon pepper, and more to taste
• Flour (for coating)
• 1/4 cup olive oil
• 1/4 cup vegetable oil
• 1 pound spaghetti

1. In a large bowl, crumble the pork and beef. Sprinkle with bread crumbs, 1/3 cup grated Parmesan, the parsley, and garlic.
2. In a small bowl, beat the egg with the 1 teaspoon salt and 1/4 teaspoon pepper. Pour over the meat mixture. With your hands, work the meat until it is evenly blended. Shape the mixture into 1 1/2-inch balls.
3. Dredge the meatballs in flour until they are lightly coated.
4. In a large heavy-based skillet, heat the olive and vegetable oils. Notes: When the oil is hot, place as many meatballs in the pan as you can without crowding. Fry for about 6 minutes or until golden brown on all sides. Remove them from the pan and repeat with the remaining meatballs.
5. Meanwhile, bring a large pot of salted water to a boil over high heat.
6. Add the browned meatballs to the tomato sauce and cook, stirring gently, for 30 minutes or until they are cooked through.
7. Stir the spaghetti into the boiling water. Let the water return to a boil and cook, stirring often, for 8 minutes, or until the pasta is tender but still has some bite.
8. Drain the pasta and return the spaghetti to the pot. Add about 2 cups of the tomato sauce and toss gently. Remove from the heat and add the remaining 2/3 cup Parmesan cheese with salt and pepper, if you like.
9. Serve the pasta in warm bowls with a little more sauce spooned over the top. Pass the remaining sauce separately. Pass the meatballs family-style in a bowl or top the bowls of spaghetti with them. - Adapted from "Lidia's Italian-American Kitchen"

Labels: cheap dinners, Dinner ideas, Italian recipes, Spaghetti and meatballs recipe

As posted on AJC.com

Hands on time: 10 minutes Total time: 20 minutes Serves: 4

Ingredients:

• 1/3 cup prepared pesto, or to taste
• 1 (10-ounce) Boboli pizza, thin crust
• 1 cup (4 ounces) chopped cooked chicken
• 1 1/2-2 cups mozzarella cheese
• 1/4 cup shredded Parmesan cheese
  

Instructions:
Preheat oven to 450 degrees. Spread pesto over the pizza crust. Top with chicken and both cheeses. Bake for 8 to 10 minutes.

Notes:
You can cook the pizza on a baking sheet or directly on the oven rack. To make the meal, add a Caesar salad.

Nutrition:
Per serving: 475 calories (percent of calories from fat, 48), 28 grams protein, 34 grams carbohydrates, 2 grams fiber, 25 grams fat (11 grams saturated), 64 milligrams cholesterol, 790 milligrams sodium.

Labels: cheap dinners, Chicken Pesto Pizza recipe, Dinner ideas, quick dinners

As posted on Boston.com
Adapted from Julia Shanks of www.GrowCookEat.com

• 6 small acorn squash
• 1 small to medium butternut squash
• 4 tablespoons butter
• Salt and pepper, to taste
• 2 apples, peeled and sliced
• 1 onion, peeled and sliced
• 1 tablespoon curry powder
• 1 bunch fresh sage leaves
• 2 tablespoons canola oil
• 3 cloves garlic, sliced
• 4 cups chicken stock
• Juice of 1/2 lemon

1. Set the oven at 375 degrees. Have on hand 2 large roasting pans. Halve the acorn and butternut squash lengthwise. Set them cut sides down in the pans. Add enough water to just cover the bottom of each pan, add 1/2 tablespoon butter to each pan, with salt and pepper. Roast for 45 minutes, or until the squash are tender and the skins give a little when pressed with a finger.
2. Meanwhile, in a large skillet, heat the remaining 3 tablespoons butter. Add the apples, onions, salt, and pepper. Cook, stirring often, for 8 minutes or until the onions soften. Stir in the curry powder, and cook, stirring, for 2 minutes. Scrape the mixture into a food processor.
3. Wipe out the skillet with paper towels. Make sure the sage leaves are dry. Heat the canola over high heat. Add the sage leaves and cook for 1 minute. Add the garlic and cook 1 minute more or until the garlic begins to brown. Transfer to paper towels.
4. When the squash is cool enough to handle, scoop out and discard the seeds and strings. Scoop out the pulp from the butternut squash; discard the skin. Scoop most of the pulp from the acorn halves, leaving about 1/2 inch close to the shell. Sprinkle the shells with salt and pepper.
5. Add half the squash flesh to the food processor. Puree the squash in batches, transferring each to a pot. Stir in the chicken stock and lemon juice. Bring to a boil. Taste for seasoning and add more salt and pepper, if you like. Set an acorn half on each of six deep plates. Ladle the soup into the cups. Garnish with the sage mixture.

Labels: cheap dinners, Dinner ideas, fall soups, Roasted squash soup recipe

Chef Brian Luscher's secrets for perfect flank steak, as posted on Dallas Morning News

• If using an oil-based marinade, marinate for at least 4 hours –preferably overnight – and up to 2 days in the refrigerator. Just before grilling, shake off excess oil to avoid flare-ups and season the steak with salt and pepper.
• If using a dry rub, add oil just before grilling. Add the oil only after applying the dry rub; otherwise the seasoning won't stay on and will stick to the grill.
• Preheat the grill to medium or medium-high (but no hotter). Brush it clean, and oil the grill grate. Don't put the steak on a cold grill or it will steam and won't develop a tasty crust.
• Cook a 1 ½ -pound flank steak for 12 to 18 minutes. Flip the steak about every 4 minutes to promote even cooking. The first flip for each side should occur when the edges of the meat pull away from the grill (a sign that the meat tissue is contracting). The total cooking time will depend on the size of the flank steak. Start testing the steak for doneness after 12 minutes, or after the third flip.
• Flank steak should be cooked to medium-rare; this means it will be pink from edge to edge and rose-colored or blush in the center. Test for doneness by pressing the center of the steak with your finger; it should be firm, but should indent slightly. If you use an instant-read meat thermometer, insert it horizontally through the side of the steak (not perpendicular to the steak surface) into the center at its thickest part. Steak is medium-rare when it hits 120 F.
• Let the steak rest for 8 to 12 minutes. Don't tent the steak with foil on a platter or it may overcook. Instead, place the steak on a wire baking rack while it rests. This allows the meat to relax and retain its juices. This is the most important step. If you cut into it before it rests, you will lose the juices. If you want to serve the meat sizzling-hot, you can return it to the grill just before serving to briefly reheat the exterior (a minute or two for each side will do the trick).
• Transfer the flank steak to a cutting board. Slice it against the grain into thin ( 1/8 -inch) slices. Do not slice it too thick or it will be too chewy.
  

Labels: cheap dinners, low budget meals, Secrets for perfect flank steak