I want to be Rachel Ray. You know, happy and effective in the Kitchen. The closest I come is, I married an Italian. I thought it would be fun to cook her recipes using the sales flyer as my guide to budget friendly meal with flair, flavor, and frugality.
New York Deli-Style Mac & Cheese Budget Friendly Version
1 pound elbow macaroni – Pasta around a $1.00 a box
Salt and freshly ground black pepper
3 tablespoons butter, plus additional for buttering toast
3 tablespoons flour
2 cups milk
1/4 cup spicy deli mustard
2 cups NY aged sharp cheddar, grated 8 ounces of Food Lion cheese just $1.79 a bag
1/3 pound deli pastrami, roughly chopped – Lunch meat Food Lion brand $1.79 a package
3 slices rye toast, crumbled or coarsely chopped in a food processor – Rye Bread about $2.99 a loaf
Pre-heat broiler to high or oven to 400°F.Place a large pot of water over high heat and bring it up to a boil to cook the pasta. Once at a boil, add some salt and the pasta, and cook just shy of al dente. Heads up – pull out a mug of starchy cooking water before draining the pasta.While the pasta is cooking, heat a medium-size skillet over medium heat and add the butter. When the butter melts, add flour and cook about a minute. Whisk in milk reserved starchy water and spicy mustard, and bring up to a bubble. Stir in the cheese in a figure-eight motion, reserving enough to sprinkle on the top of the casserole, until it’s all melted. Fold in the pastrami and season with salt and pepper to taste. When the pasta is done, drain it well and combine with sauce. Pour into baking dish and top with reserved cheese and crumbled rye toast. Place in oven until cheese is brown and bubbling.
At Kroger try
Four 6-ounce salmon fillets $2.99 each portion
4 slices black-pepper bacon Kroger sliced bacon $1.70 a package
One 1-inch piece fresh ginger, peeled and grated .69¢
2 cloves garlic, peeled and grated $1.00
3 tablespoons extra virgin olive oil (EVOO)
2 pinches crushed red pepper
1/4 cup maple syrup
2 tablespoons tamari (dark soy sauce)
On a rimmed baking sheet, toss together the Asparagus, ginger, garlic, EVOO and crushed red pepper; season with salt. Roast in the lower third of the oven until tender, about 12 minutes.
In a small saucepan, bring the maple syrup and tamari to a boil. Baste the salmon liberally with the glaze and cook for 1 minute more.