Monthly Archive for May, 2009

Spring Cleaning Soup

Published on May 31, 2009 in Healthy Fare and Vegetarian Entrees. 0 Comments Tags: , .

Every once in awhile, the vegetable drawer in my fridge fills up and things start to get a little wilty looking. You know the sight:  the middle stalks of celery that you always thought you would use, the leftover mushrooms that are getting shriveled, the bits of herbs that are left because you only needed a pinch out of the whole bunch for the last recipe.

When this epidemic hits my veggie bin, I bust out the stockpot and make a “Clean out the Fridge Soup.” When my kids were little, one of our favorite bedtime stories was “Stone Soup,” so I let them each choose a veggie out of the bin and “help” (hahahahahaha)  me prep it and then I let them add it to the pot. The kids loved to tell all their friends we were having “Stone Soup” for dinner!

SPRING CLEANING SOUP, a.k.a. CLEAN  OUT THE FRIDGE SOUP, a.k.a. STONE SOUP

12 cups diced vegetables
2 tablespoons butter or oil
Water to cover vegetables in pot (about 8 cups)
A few bouillon cubes, to taste
One 6 ounce can tomato paste*
Herbs to taste
A little Worcestershire sauce or cayenne pepper sauce, if desired
Garlic powder, salt and pepper to taste

Saute the vegetables that will need the most cooking (i.e. potatoes, celery root, etc.) first in the oil for a few minutes. Add in onions, garlic and any other aromatics. Saute until everything is slightly softened.

Add in rest of ingredients. Bring to a boil and then reduce to a simmer, stirring occasionally. Simmer until all veggies are softened. (I usually simmer for about an hour.)

*You can substitute leftover marinara sauce here, if you have some left in your fridge, about 1 cup.

– posted by Donna

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Fab Frugal Friday: More food for thought

Published on May 29, 2009 in Entrees and Frugal Tips. 0 Comments Tags: .

We promise we’ll get back to the recipes next posting (by Sunday). But I’ve been wanting to share this excellent article for a while now. frugaldad weighs in on how the budget affects the kitchen, and how to stay healthy as well as frugal, in “Help! The Recession is Making Me Fat!” An excerpt:

As more and more Americans look for ways to save money on groceries I imagine we will see a steady rise in obesity rates, already high relative to the rest of the world. I’m one to talk. I’ve been guilty of slashing the food budget and eating cheap things at each meal like cereals, boxed noodles and rices, etc. and have seen my own waistline expand.

After discussing things with my wife we have agreed that we should continue to spend a little more for quality foods and look for other places to sacrifice. Being the frugal person I am, I still look for deals, even on high-quality food items, and use a couple strategies to keep costs down.

He makes a lot of the points we’ve been going on about, like reducing the amount of meat in your diet, and gives some ideas we’ve never thought of, like shaking off your produce before placing it in the bag (hey, every cent counts – why pay for excess water?), and some things we’re planning to cover more in the future, like gardening.

Be sure to read the comments, too! Enjoy.

– posted by Anne

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"Food, Inc."

Published on May 27, 2009 in Healthy Fare. 1 Comment Tags: , .

Something a little different on the blog today: A new documentary is coming out that has the potential to be the “Inconvenient Truth” for the food industry: “Food, Inc.” I’m pleased to see that both Michael Pollan (author of the essential “In Defense of Food” and “The Omnivore’s Dilemma”) and Eric Schlosser (of “Fast Food Nation”) are involved!

Watch the trailer here:

Looks very promising indeed!

– posted by Anne

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Spring Veggie Rösti

Published on May 25, 2009 in Healthy Fare. 0 Comments Tags: , , , , , .

Most cuisines in the world have a dish similar to this one – Americans call them “hash browns,” and Jewish cooks call them “latkes,” but the Swiss really take the prize with their “rösti” by adding their delicious salty, flavorful Gryuere cheese and a little green onion. Gruyere is a spendy cheese, so I cut the amount to 2 ounces and froze the rest of the 8 ounce block I had. This turned out to be serendipitous – the small amount of cheese still added tons of flavor, but wasn’t so oily as if I had added the whole block!

This superb potato dish is a bit tricky to get just right. There are two secrets to cooking a good Rösti: be sure to squeeze as much water as humanly possible from the grated potatoes to ensure a crispy outside and fluffy inside, and be patient and attentive to create just the right crunchiness on both sides of the Rösti.

SPRING VEGGIE RÖSTI

1 pound russet potatoes, peeled
1 tablespoon salt
2 ounces grated Gruyere cheese
1 bunch green onions, thinly sliced, tops included
A handful of frozen peas
1/2 red bell pepper, diced
2 tablespoons all purpose flour
2 tablespoons unsalted butter

Grate the potatoes on the large holes of a box grater. Rinse grated potatoes well in cold water and place in a bowl and toss with salt. Let stand 5 minutes. Rinse again and spread on a kitchen towel. Place another towel on top and then press with hands, removing as much water as possible. Toss potatoes with cheese, all vegetables and flour.

Heat a large heavy bottomed skillet (such as cast iron) to medium high heat. Add butter and let melt, coating bottom of pan. Add potato mixture evenly on bottom of pan, spreading to form about 1/2 inch layer. Immediately reduce heat to low.

Cook for 8 to 10 minutes, until bottom is becoming golden brown and crispy on bottom and top is looking opaque. Slide entire contents of pan out onto a cutting board, keeping entire disc intact. Carefully flip disc over with a large spatula, facing down in pan. Cook other side for another 5 to 8 minutes, until golden brown and crispy on bottom.

Serve immediately in wedges with a dollop of sour cream if desired.

– posted by Donna

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Fab Frugal Friday: The Incredible Bulk

Published on May 22, 2009 in Frugal Tips. 4 Comments Tags: , .

One of the best things you can do for your wallet (as well as your diet, actually) is to start making use of bulk foods. Even at Whole Foods, sometimes referred to not-so-affectionately as “Whole Paycheck”, the bulk section is an infinitely more frugal way to shop. The savings are incredible – not to mention the fact that along with not paying for packages and marketing, you’re also taking one such package out of a landfill. Frugal AND green!

But it’s not only your budget and your carbon footprint that will benefit – using dried beans instead of canned, for example, improves the quality of your cooking dramatically. Try it, you’ll see! And it’s not just beans, it’s pasta, grains, flours, other baking supplies, nuts, nut butters, dried fruits, granolas, cereals, teas, herbs, even soup and meal mixes, the list goes on and on.

If you’ve never investigated this before – check it out! I’m always looking for ways to improve my pantry efficiency, and the bulk department can be an excellent foundation for this.

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Lazy Lentil Casserole

Published on May 20, 2009 in Entrees, Gluten Free, Healthy Fare, Vegan Recipes and Vegetarian Entrees. 0 Comments Tags: , , , .

Lo, I have discovered the World’s Easiest HEALTHY Casserole. I found it in La Dolce Vegan, a fabulous cookbook, and tweaked it a bit (added garlic and smoked paprika, changed the other seasoning amounts, but that’s it).  Behold:

3/4 cup dried red lentils
3/4 cup brown rice
1 large onion, diced
3 cloves garlic, minced
3 cups vegetable stock
1 14 oz can diced tomatoes
1 teaspoon dried basil
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1  teaspoon salt
1/2 cup grated parmesan, soy parmesan, or nutritional yeast (optional)

Preheat oven to 350. Combine all ingredients BUT cheese in large casserole dish. Stir, cover and bake for and hour and a half, stirring once halfway through. If using cheese, sprinkle on top. DONE!

It does take a while to bake but it’s totally inactive time. It’s a perfect pantry raid dish too! This is all stuff I have on hand 99% of the time; the only fresh produce you need is onions and garlic, and I’m good about keeping stocked on those (it helps that they don’t go bad for quite a while). If you don’t have smoked paprika, regular would be fine, and if you don’t have fresh garlic, I think powder would work here – in other words, it’s very open to experimentation and substitution. Go nuts! Then kick your feet up until it’s ready.

– posted by Anne

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Upscale Multi-Grain Pancakes

Published on May 18, 2009 in Healthy Fare and Vegetarian Entrees. 0 Comments Tags: , , , , .

Multi Grain Muesli Pancakes

Multi Grain Muesli Pancakes

There is nothing more comforting and convenient and low-cost than having a fabulous homemade pancake mix handy for busy mornings or in case family or friends stop by at brunch time. I stumbled across this fabulous way of making multi-grain pancakes several years ago when I only had a little flour in my cupboard. I decided to grind some Muesli cereal I had in the pantry and use it as you would use whole wheat flour. I think other cereals might work, too, but haven’t tried them. It turns ordinary pancakes instantly from ho-hum to fabulous! I stir together the dry ingredients and keep them in an airtight container for several weeks – or even longer if I have the space in the fridge. This makes such great pancakes that I mix up huge batches of the dry ingredients and give it out to friends and neighbors as Christmas gifts!

MULTI GRAIN MUESLI PANCAKES

One box (14 ounces) Muesli cereal (makes 3 cups when ground)
2 – 3/4 cups whole wheat flour
2 tablespoons baking powder
2 teaspoons salt
2 teaspoons baking soda
3 large eggs
4 tablespoons unsalted butter, melted
6 cups lowfat buttermilk*
Water as needed

Pulse the Muesli in food processor until cereal is in very small crumbs. Stir together the dry ingredients. (At this point, you may keep mix in an airtight container for up to three weeks in the pantry or two months in the refrigerator. It will probably last a year or more in the freezer, but I don’t know for sure, because this mix never lasts more than a few weeks at my house!))

Mix the dry ingredients with the eggs, butter, milk and lemon juice. Let stand 10 minutes on counter. Add water as necessary to thin to a pancake batter consistency. Cook as you would regular pancakes. Makes a huge batch!

*Note: you can substitute 6 cups 2 percent milk plus 1/4 cup lemon juice if you don’t have buttermilk on hand.

FOR USING MIX IN THE FUTURE: Mix together 2 cups dry mixture; 1 cup buttermilk; 1 egg; water as needed to thin to a pancake batter consistency. Let stand 10 minutes on counter.

– posted by Donna

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Fab Frugal Friday Tip: Roasted In-Season Veggies

Published on May 15, 2009 in Frugal Tips, Gluten Free, Healthy Fare and Side Dishes. 3 Comments
Roasted Green Beans with Pecans and Feta

Roasted Green Beans with Pecans and Feta

There are so many reasons to love warm weather, and for a foodie like myself, in-season fruits and veggies is right at the top of the list.

I love to take advantage of the bounty while it is frugal-er than off season. I love to see all the little fruit stands opening along the sides of the roads!

Pretty much any vegetable is delicious when roasted at high heat. Or, even better, if you have a grill pan- – thrown on the grill.

Last night I tossed some fresh green beans in some balsamic vinaigrette ( I used Newman’s Own Light Balsamic Vinaigrette) and roasted them at the top of the oven at 450 degrees for about 15 minutes. Then, I sprinkled a little – very little – pecans and feta on top. MMMMMMMmmmmmmmmm!!!

I will use this very same technique – fresh veggies, a little vinaigrette, high heat, a few crunchies on top – as a summertime go-to side dish!

–posted by Donna

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Homemade Veggie Burgers – Two Ways

Published on May 13, 2009 in Gluten Free, Healthy Fare, Vegan Recipes and Vegetarian Entrees. 0 Comments Tags: , , , , , , .

Veggie burgers have come a long way, baby. Once a weird item only to be found in the most obscure hippie enclaves, you can now order veggie burgers on just about any menu featuring burgers of any kind, and the freezer sections of every supermarket (not even just health food stores) abound with different varieties and brands.

Truth be told, though, they could stand to be more frugal, not to mention that many of the available brands (some more than others) are fairly processed. So on both counts, homemade is clearly the way to go. Much like the quest for the perfect meatloaf or chili, this is bound to be an ongoing project, but here are two variations I like the most thus far. The original template came inspired by the excellent DietDessert&Dogs blog.

HOMEMADE FALAFEL BURGERS

1 ½ cups chickpeas (or 1 15 ounce can, drained and rinsed)
1 carrot, chopped
1 stalk celery, chopped
1 small red onion, chopped
2 cloves garlic, minced
1/2 cup sunflower seeds
2 tablespoons pumpkin seeds
1/4 cup fresh parsley, chopped
1 teaspoon coriander
2 teaspoons cumin
1/2 tsp salt
dash cayenne pepper
1 tablespoon flax meal
1/2 cup chickpea (or other) flour

Preheat oven to 375. Spray a cookie sheet with olive oil spray, most frugally achieved here.

Place everything except flour in food processor and pulse until well-combined (you definitely still want some texture). Add 1/2 cup flour to start, and pulse to incorporate; check the texture of the mixture. It should be moist but still hold together.  If the mixture is too wet, add more flour (about 2 tablespoons at a time) until desired consistency is reached.

Shape the mixture into 6 burgers, about half an inch thick, and place on cookie sheet. Bake about 15 minutes on one side, then turn burgers over and bake another 10-15 minutes on the other side, until lightly browned.

I recommend topping these with a little tzatziki sauce and some sliced cucumbers. It’s so simple I could hardly call it a recipe:

1/2 cup Greek yogurt
1 clove garlic, minced
1/2 to 1 tablespoon dill, chopped
squeeze of lemon

Stir!

HOMEMADE BLACK BEAN BURGERS

1 ½ cups black beans (or 1 15 ounce can, drained and rinsed)
1/2 red bell pepper, chopped
1 bunch (approximately 6) scallions, chopped
2 cloves garlic, minced
1/2 cup sunflower seeds
1/4 cup fresh cilantro, chopped
1/2 teaspoon chipotle chili powder
2 teaspoons cumin
1/2 tsp salt
dash cayenne pepper
1 tablespoon flax meal
1/2 cup flour (I used quinoa flour), or more as needed

Follow almost the exact same instructions as above! I found the beans to be moister than the chickpeas, so I didn’t use the oil, and you may also find that you need more flour in the mixture. I baked these for a bit longer, too, about 20 minutes or so per side. These would be great topped with avocado slices and Monterey Jack  or soy cheese.


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Barack Obama's New Favorite Salad

Published on May 11, 2009 in Appetizers, Gluten Free, Healthy Fare and Side Dishes. 0 Comments Tags: , , , .
Sesame Ginger Slivered Asparagus salad

Sesame Ginger Slivered Asparagus salad

It is said that President Obama is not a vegetable fan, and that his least favorite is asparagus.

I consider the gauntlet thrown down!

Mr President, If you’re reading this blog, and I believe that you are – - – If you don’t like this salad, I will pay you $1,000,000!!!

I set out to make an asparagus salad that would have a real tang – something different, so marinating in a spicy sesame ginger dressing was my first thought. I tried blanching the asparagus first, but this made it just too soggy after the marinade. So then, I sliced the raw asparagus very thinly on an angle to make the most surface area possible and then marinated it for a few hours. I added red peppers and pineapple for sweetness and then slivered almonds for crunch. DELICIOUS!!!

SESAME GINGER SLIVERED ASPARAGUS SALAD

2 pounds asparagus
1/2 cup low-sodium soy sauce (use Tamari soy sauce for a gluten-free salad)
1/4 cup rice vinegar
2 teaspoons sesame oil
2 tablespoons extra virgin olive oil
3 cloves garlic, pressed
1 tablespoon grated fresh ginger
1 tablespoon honey
1 cup diced pineapple
1/2 red bell pepper, diced
1/2 cup slivered toasted almonds

Discard tough ends of asparagus and then slice asparagus in very thin slices on an angle – about 1/8th to 1/4 inch thickness – then place in a large zip lock bag. Mix together soy sauce, rice vinegar, oils, garlic, ginger and honey and pour into bag with asparagus. Seal and refrigerate 2 to 4 hours.

Drain most of marinade off of asparagus and toss with pineapple, red pepper and slivered almonds. Serve immediately. Serves 4 to 6 as a side dish.

– posted by Donna

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