Monthly Archive for February, 2009

Fab Frugal Friday Tip

Published on February 27, 2009 in Frugal Tips. 0 Comments Tags: , .

Cottage cheese is underestimated and underused. I have been discovering lately how this protein-packed powerhouse can substitute for many more expensive foods.

I recently drained it, rinsed it and then smashed it with a fork and used it in place of “queso fresco,” an unaged Mexican cheese that is fabulous sprinkled on top of tacos, salads, etc. It is about one-fourth the cost of queso fresco, and is amazingly close in look, texture and taste.

You can blend it in a food processor or blender and use it a variety of ways. It can substitute for ricotta cheese (about 1/3 the cost of ricotta). Many cooks believe it is superior to ricotta in lasagna dishes because it does not disinigrate into the sauce but holds its own when baked. Also, with a little lemon juice stirred in, it is a great substitute for sour cream (a little cheaper than sour cream).

We often forget that it is cheese, after all. I love to spread some on a piece of toast and then broil it until bubbly and lightly browned. Add a few slices of tomato or avocado and you have a delicious, healthy open-face sandwich.

I used to think of it as only an accompaniment for sliced tomatoes or peaches or pineapple tidbits, but it can be much, much more!

-Posted by Donna

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Dirty Quinoa, Done Dirt Cheap

Published on February 26, 2009 in Gluten Free, Healthy Fare and Side Dishes. 3 Comments Tags: , , , , .

Cajun/Creole food is some of my favorite regional cuisine ever. I absolutely love it, though I have to be careful to avoid the pork products that are commonly included. So I’m always in the mood to cook up some N’awlins treats right around Mardi Gras time (we’ll say it’s Jeudi Gras for today). Lately I’ve also been enamored with quinoa; it’s the only grain that it a complete protein, plus there’s fiber and iron – it’s just a fabulous, fluffy, nutty-tasting little nugget.

So I was tickled to find a recipe by Emeril Lagasse in an old Cooking Light magazine (1994, believe it or not, predating the Food Network sensation he was to become) for “New Orleans Dirty Quinoa”, a la the Cajun classic dish known as dirty rice. I’ve adapted it here, lightening it up a bit and cutting some cost.

1 tablespoon olive oil

1 cup onion, finely chopped

1/2 cup green pepper, diced

1/2 cup celery, diced

1/2 pound turkey bacon, chopped

3 cloves garlic, minced

1 bay leaf

3 cups uncooked quinoa

4 cups vegetable or chicken broth

2 teaspoons Cajun seasoning

1/4 teaspoon Tabasco sauce

Heat oil in a large saucepan over medium heat. Saute onion, peppers, celery, bacon and garlic until vegetables start to become tender, about 4 minutes. Stir in quinoa and cook for 2-3 minutes, stirring constantly. Add broth, Cajun seasoning, and Tabasco, bring to a boil. Reduce to low heat and simmer 15 minutes or until all liquid is absorbed, stirring occasionally.

I must say, I was a little concerned about the method here. I’ve tried making quinoa pilaf-style before, but whenever I saute it in the oil and onions and add the liquid afterwards (whether stock or water), the grain never fully opens the way it’s supposed to (it should look much fuller, with the germ clearly visible as a little ring around the outside). I finally figured that what was happening was that the oil was essentially sealing the grain shut, so that the moisture can’t penetrate it in the same way. Fortunately, this isn’t an issue here! The quinoa blossoms quite nicely, perhaps due in part to the additional moisture from the other vegetables in the Holy Trinity (a.k.a. Cajun mirepoix).

I recommend buying the quinoa in bulk wherever it’s available. Bulk quinoa does need to be rinsed before using, unlike prepackaged, but it really only takes a second and is worth it in terms of cost.

Les bon temps roulez!

– posted by Anne

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Green Chile Goodness

Published on February 22, 2009 in Appetizers and Entrees. 2 Comments Tags: , .

I love to make roasted red bell pepper soup, but decided to try a twist on that and use green chiles. I think I like this soup even better – the green chiles are delicious in a cream base. I used poblanos, one of the milder chiles, because I love the mellow but full flavored taste. To add just a little heat, I used one jalepeno, which was an excellent combination of flavor and heat. Don’t skip the roasting step – this makes the soup have a wonderful roasted flavor.

Roasted Green Chile Soup

2 medium yellow onions, diced

2 tablespoons unsalted butter

3 to 4 cloves of garlic, diced

2 tablespoons all purpose flour

About 1 pound any combination green chile peppers,

(I like mostly poblanos with one jalapeño)

2 cans (14 ounces each) low sodium vegetable stock

1 tablespoon white wine vinegar

1 pint heavy cream

1 cup sour cream

A few dashes ground cumin

Salt and pepper to taste

Sauté the onions in butter in a large stockpot over medium heat until softened, about 3 minutes. Add in garlic and cook another 2 minutes. Stir in flour until absorbed.

Meanwhile, cut the peppers in half lengthwise and remove stem, seeds and pulp. Place cut side down on a baking sheet and broil (or grill) until skins are dark brown. Remove from heat, let cool and dice.

Add to stockpot the diced chiles, stock, and vinegar. Simmer for about 30 minutes, until liquid is reduced in half. Stir in cream and simmer another 10 minutes. Blend mixture with a stick blender in pot or place soup in blender in batches and blend until very smooth.

Stir in sour cream, cumin and salt and pepper as desired. Serve warm, with a spoonful of sour cream and diced ripe avocados as garnishes if desired. Serves 4 to 6.

– Posted by Donna

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Buttermilk Corn Pancakes

Published on February 22, 2009 in Side Dishes. 1 Comment Tags: , , , .

This is a perfect accompaniment to our Ultimate Veggie Chili, or any other chili you love, as a new, lighter, fluffier twist on a traditional pairing. Instead of topping it with cornbread, why not serve it on top of the cornbread?

BUTTERMILK CORN PANCAKES

3/4 cup cornmeal 3/4 cup all-purpose flour*
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cup buttermilk
1 cup fresh or frozen corn
1 large egg
1 tablespoon canola oil

Combine dry ingredients. Combine wet ingredients and then stir in to dry ingredients until just mixed. (Batter will be slightly lumpy.)  Cook just like pancakes in a small skillet over medium high heat.

*I tested this with rice flour instead of wheat, and they came out just fine.

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Fab Frugal Friday Tip

Published on February 20, 2009 in Frugal Tips. 0 Comments Tags: .

Every once in awhile, a kitchen mistake is serendipitous!

Last night, my son decided to make spaghetti and meatballs and garlic bread, and of course I got enlisted to help. I told him to roast the garlic, assuming he knew to throw a few cloves into the oven. He didn’t.

I came into the kitchen to find some cloves, with skins still on, in a dry skillet on the stovetop. Instead of panicking, I decided to experiment. What if this technique worked? It would be easier and quicker than roasting cloves in the oven for an hour. I put a lid on the skillet and tossed them occasionally for about 5 minutes.

The cloves roasted perfectly! What happened was that the skins turned dark brown and the flesh of the cloves roasted perfectly. All I had to do was let them cool slightly and then squeeze them at the root end and – voila! – the soft roasted flesh oozed out – ready to use!

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Cassoulet our way.

Published on February 19, 2009 in Entrees, Healthy Fare and Vegan Recipes. 0 Comments Tags: , , , , , , , .

More delicious peasant food coming your way. Upscale versions often include things like duck confit, lamb, and goose fat; here’s a more affordable, healthier – and much simpler – version of this casserole from the South of France.

I originally tried this with chicken thigh meat as well as the chicken sausages, but I honestly didn’t like the flavor as much as I did when I made it with only the sausage. Perhaps it’s more of an upgraded beenie-weenie recipe than a downmarket cassoulet this way; it’s delicious no matter how you look at it. It’d be easy enough to make this vegan by simply using soy sausage (Tofurkey makes some great varieties these days) instead. I tried this with a few dashes of Liquid Smoke as well, which made it even better.

CASSOULET-ESQUE WHITE BEAN CASSEROLE

2 tablespoons olive oil, divided

6 chicken or turkey sausages

1 carrot, diced

1 stalk celery, diced

1 medium onion, diced

3 cloves garlic, minced

2 tablespoons tomato paste

1/2 cup dry white wine

1 pound or 1 15 oz can cannellini/Great Northern beans

1 15 oz can diced tomatoes

1 bay leaf

2 cups vegetable broth

dash or two Liquid Smoke (optional)

2 teaspoons Herbs de Provence

salt and fresh black pepper to taste

Heat 1 tablespoon oil in a large skillet over medium-high heat, add sausages and brown, turning as needed, for about 7-8 minutes. Remove sausages. Add remaining olive oil and saute carrots, celery and onion and cook for 5 minutes. Add garlic and cook 2 more minutes. Stir in tomato paste. Deglaze pan with wine. Add beans, diced tomatoes, bay leaf, and broth. Slice sausages (I like to do so on the bias) and return to pan.  Add Liquid Smoke if using, herbs, salt and pepper. Bring to a boil, then reduce to simmer and coook for 15 minutes. Adjust seasoning and discard bay leaf. Top with croutons, ideally homemade ones.

– posted by Anne

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50's Dips Revisited

Published on February 17, 2009 in Appetizers and Healthy Fare. 2 Comments Tags: , , , .

Who doesn’t love those creamy, flavorful dips from the 50′s – like Lipton Soup Onion Dip and Bean Dip?

I decided to see if I could make versions of these retro dips that were healthier and more frugal. Caramelized onions are easy, cheap and delicious, so that was a snap. The bean dip was harder, since there are not that many things that go with refried beans that are healthy.  I eventually decided on using white beans with spinach to make a flavorful healthy dip.

Both are delicious, and I will be making them for Oscar night this weekend!

Caramelized Onion Dip

3 large yellow onions

2 tablespoons canola oil

1/2 tablespoon brown sugar

1 cup light sour cream

2 tablespoons mayonnaise

2 teaspoons Worcestershire sauce

Salt and pepper to taste

Peel onions and slice in 1/4 inch julienne slices. Heat oil in large skillet. Add onions and brown sugar to skillet and cook over medium high heat for about 30 minutes, stirring frequently to reduce liquid, until onions are well browned. Remove from heat and let cool to room temperature. Dice onions into 1/4 to 1/2 inch pieces.

Stir in sour cream, mayonnaise and Worcestershire sauce. Chill for at least one hour in refrigerator. Remove and add salt and pepper to taste. Serve with chips.

White Bean and Spinach Dip

1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry

2 tablespoons canola oil

3 cloves garlic, minced

2 cans (15 ounces each) cannelloni or white beans, drained

Juice of 1 lemon (about 2 tablespoons)

1 tablespoon Balsamic vinegar

A few dashes cayenne pepper sauce

Salt and pepper to taste

Sauté spinach in oil in a large skillet for about 3 minutes, until little liquid remains. Stir in garlic and sauté another 1 or 2 minutes, until garlic becomes fragrant.

Remove from heat and add beans, lemon juice and vinegar. Mash with a potato masher until well blended. Add salt and pepper to taste. Serve at room temperature with crackers or pita chips or toasted baguette slices.

– posted by Donna

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Fab Frugal Friday Tip

Published on February 13, 2009 in Frugal Tips. 1 Comment Tags: , .

Sometimes it’s the attention to something small that takes a dish from average to extraordinary. Like making your own croutons.

Homemade croutons are fabulous – they don’t taste like cardboard! – and are a fraction of the cost of the store-bought kind. And, importantly, they are a cinch to make. Just cut some stale bread into cubes. Heat a little oil in a large skillet. Toast the bread cubes in the skillet, tossing constantly until they are lightly toasted. Then, while the croutons are still hot, toss with some spice. In this case, powdered spices are better than fresh – and cheaper! Some of my favorites are garlic powder, cumin and smoked paprika.

Try this and you’ll never go back to the boxed cardboard variety!

– posted by Donna

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Braised Cabbage a la Top Chef, budget edition

Published on February 12, 2009 in Gluten Free, Healthy Fare, Side Dishes and Vegan Recipes. 0 Comments Tags: , , , , , .

It doesn’t sound very sexy, but I thought it was just delicious. I adapted this from a Top Chef recipe, in fact! I saw current contestant (kind of the villain of the show at the moment, but undeniably talented) Stefan make this and was intrigued by the concept. So I snagged Stefan’s original recipe from the Bravo site, did a little tinkering, omitting more expensive ingredients like rendered duck fat, and simplifying it a bit, and voila.

1/4 cup butter (or olive oil, if vegan)
1 large onion, diced
2 tablespoons sugar
1/4 cup red wine vinegar
1/2 cup red wine
1/2 teaspoon salt
1 medium red cabbage or half of one very large head, shredded
2 tart apples, diced
2 sticks cinnamon
2 bay leaves
1/4 tsp ground cloves
1/4 cup red currant jelly
salt and pepper to taste

I shredded the cabbage in my Cuisinart – it was enough to fill the work bowl completely.

Melt butter or heat oil in a large, deep, heavy pan or dutch oven. Add onion and sweat for about 5 minutes, until softened and getting a little color. Add sugar, vinegar, red wine, and salt; bring to a boil.

Add cabbage and toss to coat. Once cabbage begins to soften, stir in apples, cinnamon sticks, bay leaves, and cloves. Lower heat to medium-low and let simmer, covered, for 45 minutes. Stir in currant jelly. Taste and adjust for seasoning.

One thing to note: I found that this actually does NOT hold up very well overnight in the refrigerator. It’s not terrible, but it’s not as good as it was fresh and certainly doesn’t gain anything. I do recommend serving & eating it immediately.

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Hot Savings on Hot Tuna

Published on February 8, 2009 in Frugal Tips and Vegetarian Entrees. 3 Comments Tags: , , , .

One of my fav comfort foods has always been Tuna Melts – warm gooey goodness on toasted bread. Especially good on cold winter days.

A friend told me that to stretch her tuna, she adds oats to the tuna and the tuna liquid. I thought it sounded so good and so healthy at the same time, so I tried it and loved it – I will never make them the same again!

I used quick oats, which absorbed the tuna liquid just fine, but were somewhat mushy. If you want a little more oat al dente feel, use regular oats, not the quick cooking style.

FAB FRUGAL TUNA MELTS

1 can (7 ounces) light tuna in water, undrained

1/2 cup quick cooking oats

1 tablespoon lemon juice

2 tablespoons cream cheese, softened

1 tablespoon dried parsley flakes

1/2 cup grated cheese (I used Monterey Jack)

1/2 cup finely grated Parmesan

Six slices toasted bread ( I used multigrain)

Stir together all ingredients except Parmesan and bread. Let stand on counter 10 minutes. Spread tuna mixture on bread slices and then sprinkle evenly with Parmesan. Broil for 3 to 5 minutes, until lightly browned and bubbly. Serve immediately. Serves 6.

– posted by Donna

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