Gotta Make Money Pasta

I made-up a new recipe for dinner last night, and have officially named it "Gotta Make Money Pasta". Why? Because it's GREEN!  And finding new ways to use the prolific zucchini this time of year is always helpful.

This is Vegan and Vegetarian.

Cost is probably 50-75 cents per serving.  I got the pesto at Trader Joe's and the artichoke hearts are from Costco.  Start to finish, this is about a 15 minute dinner.

Prepare 1 pound of rotini-shaped Pasta (or penne)

While pasta is boiling, cut 2 zucchini into bite-sized pieces (little chunks, not round slices).

Take about 1 & 1/2 cups of marinated artichoke hearts and cut into bite sized pieces.

Scoop a little of the oil from the artichoke hearts container into a saute pan. Add another 1 tablespoon of olive oil. Heat up to medium-high. Add 1 teaspoon crushed red pepper and 1 teaspoon salt.  Saute the zucchini until almost cooked through. Add artichoke hearts. Cook together another 1 or 2 minutes.

Drain pasta when finished. Add 2-3 Tablespoons of pesto to the bottom of the pasta pot. Add veggies and mix. Add more pesto to tase.

Serve with fresh parmesan.

Cucumber Salad

Summer is the ONLY time to eat cucumbers!  They are super cheap - and they are delicious.  I never buy cucumbers in the winter, when they are bitter and stale and travel 2,000 miles to get to our grocery store.

Nearly all the produce I buy is in season for several reasons.  My favorite reason is that it is the least expensive way to buy produce.  I saw plums at my produce market this week for just 49 cents/pound! 

Another important reason I buy in season is that it is more likely to be local.  Local food means less fossil fuels are burned, and it is better for the environment.  It also supports local farmers and the local economy.

Lastly, in season produce comes to you faster from the farm so it is fresher and more vitamins are inside!

So today, I'm sharing two of my favorite recipes for cucumber salad.  They are super simple and very delicious.

Sweet German-style Cucmber Salad

• 
  
  3 cups cucumbers, thinly sliced
• 
  
  1/2 cup of onion, very thinly sliced

Place cucumbers and onion in a large collanderand sprinkle with salt (about 1 tablespoon).  Shake the collander to cover everything with salt.  Let drain for one hour.  Rinse of salt, lay on a clean kitchen towel, and pat dry.

• 
  
  1/3 cup raw sugar or turbinado sugar (evaporated cane juice)
• 
  
  1/4 cup cider vinegar
• 
  
  1/2 teaspoon celery seed

Mix together in a saucepan.  Bring to a boil, cook and stir until sugar is dissolved.  Pour over cucumbers.  Cover and marinate in refrigerator for several hours or overnight.

Persian-style Cucumber Salad

• 
  
  3 cups cucumbers, thinly sliced
• 
  
  1/2 cup of onion, very thinly sliced

Place cucumbers and onion in a large collanderand sprinkle with salt (about 1 tablespoon). Shake the collander to cover everything with salt. Let drain for one hour. Rinse of salt, lay on a clean kitchen towel, and pat dry.

• 
  
  3/4 cup plain yogurt (see my easy homemade yougurt recipe here, or store bought)
• 
  
  1 tablespoon fresh mint or dill weed

Place cucumbers/onions, yogurt, and mint or dill on a bowl.  Mix well.  Chill at least one hour.

Both these recipes are adapted from Simply in Season: Recipes that Celebrate Fresh, Local Foods in the Spirit of More With Less, page 98.

Zesty Cous Cous with Black Beans and Carrots

Zesty Cous Cous with Black Beans and Carrots

About 60 cents/serving when ORGANIC.  Salad additional.
Serves 3-4
Vegetarian and Vegan as written.
For a Gluten-free option, replace cous cous with quinoa or rice.

1-1/4 cup vegetable broth (increase to 2 cups for gluten-free)
1 cup whole grain cous cous (replace with rice or quinoa for gluten-free)
15-ounce can of black beans, rinsed (or 6 oz. dried, soaked overnight, and boiled 1 hour)
1 cup carrots, finely diced
1/4 cup minced fresh parsley
1/2 teaspoon cumin
1/8 teaspoon ground nutmeg

In a large saucepan, combine the seasonings and broth.  Bring to a boil, then remove from the heat.  Stir in the cous cous, followed by the beans and carrots.  Let sit, covered, for about 10 minutes.  Serve with a salad that has lots of crisp greens.

Gluten-free Instructions:
Pre-cook the rice or quinoa with vegetable broth.  When cooked, combine with all other ingredients.  Serve with crisp salad.

Source: Recipes for Healthy Bliss: Using NatureFoods and Lifestyle Choices to Rejuvinate Your Body and Life, by Susan Smith Jones, Ph.D.

Spinach Pie

As my friend Lisa recently put it, "Sandi", she said,"You need to start writing your food blog again.  You are really letting that slide".  She's right.  I'll admit it.  So I'm back.  Thank you for the kick in the butt, Lisa!

Spinach Pie

Vegetarian, as written.  Filling is vegan and gluten-free, but be careful about the crust you choose as it may not be.  About 75 cents/serving. (6 servings)

10-ounce box frozen spinach (defrosted and drained)

1 & 1/2 cups onion, chopped

3 cloves garlic, minced

2 Tablespoons oil

3 cups crumbled tofu (if silken) or finely diced (if firm)

1 tablespoon lemon juice
1 teaspoon crushed red pepper (adjust to taste)

Salt and pepper

1 pre-made pie crust (frozen OK)

Pre-heat overn to 350 degrees. 

Cook spinach according to package directions (drain well).  Saute onion and add garlic in a large pot over medium heatfor 3 minutes.  Ad spinach, tofu, lemon juice, and seasoning.  Continue cooking fo 5 minutes.

Pour mixture into pie crust. 

Bake for 15-20 minutes until crust is brown.

Source: Meatless Meals for Working People: Quick and Easy Vegetarian Recipes by Debra Wasserman & Charles Stahler, 1998.

Chickpea Curry with Fresh Dill Leaves served with Marathi Yellow Fried Rice

Whew!  That's a long title. 

This dish consited of two parts.  One: the curry itself and Two: the flavorful rice it is served over.

I made the rice first.  Let me tell you, this was hands down the most deliscious rice I have ever eaten in my entire life!  I am serious.  I didn;t want to waste my time making the curry, but since I figured we needed the protien from the chick peas I went ahead and finished cooking.

The curry is good, a strong dill flavor that I liked, but the original recipe calls for 1 teaspoon of cayanne.  This was too much!  It is not that the cayanne made the dish to hot, rather the heat from the cayanne did not mesh well with the dill.  In my version below I am halving the cayanne, but I think you could omit it completely if you like.

Chickpea Curry with Fresh Dill Leaves

Serves 4 in 20 minutes

$1.50 per serving: Vegan, Vegetarian, and Gluten-free

• 
  
  2 tablespoons canola oil
• 
  
  1 medium yellow onion, finely chopped (about 1 1/2 cups)
• 
  
  1/2 teaspoon cayanne
• 
  
  1 teaspoon ground corriander
• 
  
  1 teaspoon minced garlic (about 2 large cloves)
• 
  
  1 teaspoon minced fresh ginger root (about a 2-inch piece)
• 
  
  1/2 teaspoon ground tumeric
• 
  
  1 medium tomato, finely chopped (or a 14.5 ounce can of diced tomatoes, drained)
• 
  
  3 cups finely chopped fresh dill including stalks (about 2 bunches)
• 
  
  One 15.5 ounce can low-sodium chick peas (garbanzo beans), drained and rinsed
• 
  
  1/4 cup water
• 
  
  1 teaspoon salt

Heat the oil in a medium saucepan and saute the onion over medium heat until it has softened, about 5 minutes.  Add all the spices (except salt) and stir for 3 to 4 minutes.  Mix in the tomato and cook until it is soft, about 5 minutes.  Add the dill, chickpeas, water and salt.  Simmer until the dill is soft and tender, about 5 to 8 minutes.  Serve warm, over rice.

Marathi Yellow Fried Rice

Serves 4 in 15 minutes

$0.50 per serving: Vegan, Vegetarian, and Gluten-Free 

• 
  
  1/4 cup canola oil
• 
  
  1/2 teaspoon mustard seeds
• 
  
  2 medium green serrano chilies, sliced into 1/8-inch thick rounds
• 
  
  1 medium red onion, cut into 1/2-inch dice (about 1 1/2 cups)
• 
  
  1/2 tespoon ground tumeric
• 
  
  5 cups cooked white rice, pre-cooked and at room temperature
• 
  
  1 tablespoon lemon juice
• 
  
  1 1/2 to 2 1/2 teaspoon salt*
• 
  
  1/2 teaspoon sugar
• 
  
  1/4 cup tightly packed cilantro leaves, minced (optional)

*Use leftover rice.  If you salted the rice when you originally made it, use 1 1/2 teaspoons salt.  If not, use 2 1/2 teaspoons salt.

Heat the oil in a large wok over high heat.  When the oil begins to smoke, add the mustard seeds and cover the pan immediately.  After the seeds have stopped sputtering, add the chilies.  When the chilies are toasted, add the onion and stri-fry until the onion is golden around the edges.  Add the turmeric, stir well, and take off the heat.

Add the rice, lemon juice, salt, and sugar to the pan, and toss until all the ingredients are yellow.  

Return the wok to low heat, cover, and steam until the flavors have blended, about 5 minutes.  Garnish with cilantro, if desired.

Both recipes are from 5 Spices, 50 Dishes by Ruta Kahate.

Pasta with Garlic and Olive Oil (Spaghetti Aglio e Olio)

A filling dinner in 10 minutes for 25 cents/serving!

I have made two versions of Spaghetti Aglio e Olio.  Both are delicious, super-cheap, and very filling.

The first version is the one we served last night, by Lidia Bastianich.  She was kind enough to post it on her Facebook Fan Page a few weeks ago.  This recipe follows below.

The second version is by another PBS chef, Mary Ann Esposito (another specialist in rustic Italian cooking).  I own her book Ciao Italia in Umbria, and later this month I shall attempt its recipe for Mezzalune (Almond Crescent Cookies).  Tragically, I have lost my copy of her version of Spagetti Aglio e Olio, but I hope it is coming in the copy of Ciao Italia! I just ordered.  As soon as I am reumited with Mary Ann's version, I will be sure to share it!  UPDATE: I found a link to Mary Ann's version of the recipe here.

The primary difference between these versions is the amount of garlic used. 

I never thought I would say this, but Lidia's version almost has too much garlic!  It may be that I used especially strong garlic, but it was a lot to handle.  You can try this version as-is, or reduce the garlic by about 25-50%.

Spaghettini with Garlic and Olive Oil

Serves 6 as a main dish, or 8 as a side dish

Time to prepare: 10 minutes

$0.25 per serving: Vegan (omit cheese)
$0.50 per serving: Vegetarian (include cheese)

$2.00 per serving: gluten-free (make the sauce as described below, saute chicken breast in the sauce then serve over polenta)

• 
  
  Salt
• 
  
  1 pound spaghettini or vermicelli* (nothing thicker than spaghetti)
• 
  
  5 tablespoons extra virgin olive oil
• 
  
  10 garlic cloves, peeled and sliced
• 
  
  1/2 teaspoon (or more to taste) crushed red pepper
• 
  
  1/2 cup chopped fresh Italian parsley (MUST be fresh)
• 
  
  1 cup freshly grated Parmigiano-Reggiano cheese or Pecorino Romano (optional)
• 
  
  Gluten-free only: one pound boneless chicken breast and cooked polenta

*Spaghettini is very similar to vermicelli, and both are somewhere between cappellini and spaghetti when it comes to thickness. Because they cook quickly, it’s best to remove them from the boiling water when they are still undercooked, and to let them finish cooking in the sauce. Lidia finds this pasta very delicate but zesty and wouldn’t serve it with cheese. But if you love cheese in your pasta, have it.

Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. Stir the spaghettini into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until tender, but still very firm, about 6 minutes.  Gluten-free: start cooking polenta instead.

Meanwhile, heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add the garlic and cook, shaking the skillet and stirring, until pale golden, about 2 minutes. Remove from the heat and add ½ teaspoon crushed red pepper.

Ladle about 1 ½ cups of the pasta cooking water into the sauce (gluten-free: add 3/4 cup hot tap water instead). Add the parsley, the remaining 2 tablespoons olive oil and salt to taste.

Gluten-free: skip to alternate last step, below.

If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot and pour in the sauce. Bring the sauce and pasta to a simmer, tossing to coat with sauce. Cook until the pasta is coated with the sauce and done, about 1 minute. Remove the pot from the heat and toss in the grated cheese, if using. Check the seasoning, adding salt and crushed red pepper if necessary. Serve immediately in warm bowls.

Gluten-free last step: Cut the boneless, skinless chicken breast into 1-inch cubes.  Add to the sauce, and saute over medium heat until fully cooked.  Serve the chicken over polenta and serve imemdiately.

Recipe adapted from Lidia Bastianich's Facebook Fan Page.

Squash with Bulgar Pilaf 2/28

This dish is my tastiest new discovery this year!  It is packed with flavor and is the perfect dish to warm you up on a cold night.

Squash with Bulgar Pilaf

Cooking time: About 45 minutes, maybe less
Makes about 2 quarts (12 Servings)
This will freeze very nicely - make it once and serve it twice!

$0.77 per serving: Vegan (omit yogurt topping and use olive oil)
$0.90 per serving: Vegetarian
$0.90 per serving: Gluten-free (replace bulgar with rice)

For purely organic incredients, add 25 cents per serving.

• 1 large butternut squash or equivalently sized pumpkin
• 1 1/2 cups chopped onions plus 3 medium onions, thinly sliced
• 2 tablespoons unsalted butter or olive oil plus 1/4 cup olive oil
• 1 fresh New Mexico chili, seeded and finely diced (about 1/3 cup)*
• 3/4 pounds cherry tomatoes (or a 14.5 ounce can diced tomatoes)
• 2 teaspoons dried red pepper flakes
• Salt, to taste
• Fresh ground black pepper, to taste
• 2 cups vegetable stock
• 1 3/4 cups bulgar wheat (for gluten-free, use rice instead)
• 3 cups plain yogurt, drained to 2 cups* (omit for vegan)
• 1 1/2 teaspoon crushed garlic

Peel the squash/pumpkin and cut the flesh into 1-inch chunks.  You should have about 2 quarts (8 cups).  This can be done ahead to save time (I pumpkin that I had roasted and frozen in the fall).

In a deep skillet, heat 4 tablespoons olive oil over medium heat.  Add the 3 sliced onions (reserve the copped onions for later) and saute until golden and crisp (about 8-10 minutes).  Drain and set aside.

In the same skillet, add 2 tablespoons butter or olive oil and the chopped onions.  Stir to coat.  "Sweat" the onions over medium-high heat for 2 minutes.  Add the cubed squash and cook, stirring it to lightly sear it on all sides, for 2 minutes.

Add the chili, tomatoes, crushed red pepper, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 cup water.  Bring to a boil, reduce heat to medium, partially cover, and cook for 15 minutes.

While the squash/pumpkin mixture is boiling, bring vegetable stock to a boil.  Add bulgar (Gluten-free: replace with equivalent rice), cover the pan, and simmer over very low heat for 15-20 minutes until liquid is fully absorbed.

Add the bulgar/rice to the pumpkin mixture and mix gently but thouroughly.  Let it rest for at least 10 minutes so the grain absorbs some of the juices.

Serve the pilaf topped with yogurt and the sauted onion slices.

Adapted from Mediterranean Cooking, by Paula Wolfert (1994).

Cauliflower Pumpkin Pasta 2/25

Yumm-o.  Rachael Ray doesn't focus on vegetarian recipes, but some really great ones can be found in her cookbooks, including this one!

This pasta has an unusual combination of flavors, and it works very well.  The fresh sage really stands out.  If you wanted to serve this as a side dish I think the flavors would blend beautifully with rosemary roasted chicken.  You could also add sausage for a heartier meal.

Pumpkin is packed with carotenoids (as are carrots - that's why they are orange), lutein and zeaxanthin which all attack free radicals (nasty molecules that can attack cell membranes and leave the cells vulnerable to damage).  Lutein and zeaxanthin scavenge free radicals in the lens of the eye, which may help prevent the formation of cataracts and reduce the risk of macular degeneration, a serious eye problem than usually results in blindness.  You can learn more about the benefits of pumpkins here.

In short, pumpkins are very, very good for you.

 

Cauliflower Pumpkin Pasta

Serves 4 in under 30 minutes.

 

$1.00 per serving: Vegetarian or Gluten Free (if served over polenta)

• 
  
  2 Tablespoons extra-virgin olive oil
• 
  
  3 to 4 garlic cloves, chopped
• 
  
  1 large head cauliflower
• 
  
  1 cup vegetable stock
• 
  
  Salt, to taste
• 
  
  1/2 pound cavatappi (hollow corkscrew pasta) or other shaped pasta (replace with cooked polenta for gluten free)
• 
  
  1 cup pumpkin puree* (found on baking aisle, careful NOT to get pie filling)
• 
  
  1/4 cream or half-and-half
• 
  
  1/2 cup grated Parmigiano-Reggiano (grate your own and avoid a shake jar if possible)
• 
  
  A dash of ground nutmeg
• 
  
  Freshly ground black pepper, to taste
• 
  
  3 tablespoons fresh sage leaves (dry will NOT work at all, get the fresh)

Preheat a large skillet (one with a tight fitting lid) over medium heat.  Add the oil and garlic and cook for 1 munite.  Add the cauliflower and turn to coat in oil.  Add the vegetable stock and bring up to a boil.  Place the lid on the pan and simmer the cauliflower for 15 minutes, or until very tender.

Place a pot of water on to boil for the pasta, when boiling add some salt to the water for seasoning and add pasta.  Or, start the polenta, for gluten free.

 

When the pasta is cooked and the cauliflower florets are very tender, remove the lid from the cauliflower and stir in the pumpkin puree and cream.  Heat through, then drain off the pasta and add it to the cauliflower and pumpkin.  Add the cheese, nutmeg, pepper, and sage.  Toss, then season with salt to taste.  Serve with extra cheese to pass at the table with a salad on the side.

 

Gluten-free last step: complete all the same steps above, except do not toss together.  Serve the sauce over the finished polenta.  You might want to add a little sage and parmesan cheese to the polenta while it is cooking so the flavors blend.

 

Adapted from 30-Minute Get Real Meals, by Rachael Ray (2005).

NOTE: I had my leftovers topped with ricotta cheese and that was AWESOME.

*We bought a 25+ pound pumpkin back in November and tokk a few hours one Saturday to process it into puree and roasted pumpkin squares.  This one pumpkin yielded over 30 cups of pumpkin!  To make homemade puree, peel the pumpkin and remove seeds.  Cut into 1 inch cubes.  Put on a cookie sheet, drizzle with olive oil, and toss.  Roast in a 350 degree oven for about 20 mnnutes, check regularly until it is cooked through.  Let it cool.  Freeze as is (for 1 inch cubes) or puree in a cuisinart until a desired texture is achieved.  As it is, unseasoned, this is the perfect baby food!

Adas be Sabanekh, Lentils with Spinach and Lemon 2/24

This is a refreshing change of pace from standard winter fare - the lemon finish makes this so tasty I guarantee you will eat at least two bowls. It might even be possible that you can even get you children to eat spinach this way!  Maybe...

This is filling by itself, but you can serve it over rice for a more substantial meal. This recipe is of Lebanese origin.

Adas be Sabanekh (Lentils with Spinach and Lemon)

Serves 6.

$0.83 per serving: Vegan, Vegetarian, and Gluten-free

Organic, add $0.25 per serving

• 1/2 pound lentils
• 1 cup sliced onion
• 1/4 cup olive oil
• 3 garlic cloves, peeled & finely chopped
• 1/4 cup chopped fresh corriander (cilantro)
• 10 ounces frozen spinach leaves*, completely thawed, drained, and roughly chopped
• 2 medium waxy potatoes, peeled & sliced
• Salt & freshly ground black pepper, to taste
• 1/4 cup freshly squeezed lemon juice, or more to taste

*I prefer fresh spinach but I don't buy pre-washed bagged spinach because of the nasty chemicals they use to wash it. To easily and effectively wash your own fill a sink or tub with cold water, float the spinach in the water & mix up slightly, come back in 10 minutes and the sand/grit should have all fallen to the bottom!

1. Wash and pick over the lentil. Place in a saucepan and cover with water. Bring to a boil. Cook, covered, anbout 20 minutes. Add water if needed so the lentils stay covered!
2. Meanwhile, brown the onion in a large casserole. Stir in the garlic and corriander. Add the spinach and saute 5 to 6 minutes, stirring frequently. Add the potatoes, lentils, and enough lentil cooking liquid to cover (for more broth, add more tap water). Season with salt and pepper to taste.
3. Bring to a boil, lower the heat, and cook at a simmer until potatoes are soft, about 20 minutes. For a thicker, more stew-like consistancy, you can simmer up to one hour.
4. Immediately before serving, stir in the lemon juice. Taste and, if needed, add more salt and ground black pepper.

Adapted from Mediterranean Cooking, by Paula Wolfert (1994).

Vegan Chili and Cornbread 2/23

You don't need a slow cooker for this wonderful and easy chili. You just need to remember to start the beans early. This is not a very hot chili, rather it is rich and tomoato-flavored. The bulgar gives a texture very similar to ground beef.

Chili is vegan and vegetarian. Follow Alternate Step #2 to make it gluten-free.

Estimated Chili cost is $1.23 per serving with purely organic ingredients, or $1.00 per serving non-organic.

Cornbread recipe below is vegetarian, estimated cost is $0.35/slice (yields 9 slices).

I found a promising vegan cornbread recipe here and a gluten-free variation here, but I have not tried these (yet).

Vegan Chili (Cornbread follows below)

Serves 6.

• 2 1/2 cups dry kidney beans, soaked at least 8 hours
• 1 cup tomato juice
• 1 cup uncooked bulgar wheat
• 2 tablespoons olive oil
• 2 cups chopped onion
• 6 to 8 large cloves of garlic, minced
• 1 medium carrot, diced
• 2 teaspoons each of cumin, basil, and chili powder (more, to taste)
• 1 1/2 teaspoons sea salt (more, to taste)
• black pepper and cayanne, to taste
• 1 medium bell pepper, chopped*
• 1 can tomatoes (about 15 ounces)
• 3 tablespoons tomoato paste (1/2 a small can**)

Optional toppings

• Finely minced presh parsley or cilantro
• Grated cheese (cheddar is best)

1. Place the soaked beans in a large heavy pot, cover with water, and bring to a boil. Partially cover, turn heat down to a simmer, and cook until tender (about 1 1/4 hours). Add water as needed to beans stay covered. When done, drain off excess water and set beans aside. ALTERNATE: If you have one, and are not afraid to use it, cook beans in a pressure cooker instead for exactly 12 minutes (start timing only when fully pressurized).
2. Heat the tomato juice to boiling. Add it to the bulgar in a small bowl, cover, and let stand for 15 minutes. Add this to the cooked beans.
   ALTERNATE: For gluten-free version, replace barley with 2/3 cup quinoa (rinse it first). Add 1 cup water with the tomato juice. Simmer for 15 minutes (will need to cook longer than barley).
3. Heat the olive oil in a medium-sized skillet. Add onion, half the garlic, carrot, celery, and seasonings. Saute until all the vegetables are tender.
4. Add the sauteed vegetables, tomatoes (with their juice), and tomato paste to the beans. Simmer over lowest possible heat, stirring occasionally, for 20 to 30 minutes or longer. After about 15 minutes, add remaining garlic. Taste to adjust seasonings, and serve hot. Don't forget to add your toppings!

Adapted (very slightly) from Moosewood Cookbook, by Mollie Katzen (1992 Revised Edition).

CHILI NOTES:

*Since bell peppers are out of season I used jarred Roasted Red Peppers, from Trader Joe's.

**NEVER ever store unused tomato paste in it's metal can after opening. Instead, spoon 1 tablespoon at a time onto a small square of plastic wrap, wrap up, take all the little tomato paste pockets and scoop them into one freezer storage bag then freeze until you need later.

CornbreadYields 9 slices.

I like my cornbread quite moist and just a little sweet. I have tried many versions, this is my favorite.

• Butter for greasing the pan
• 1 cup cornmeal
• 1 cup flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk or plain yogurt
• 1 egg
• 3 tablespoons honey
• 3 tablespoons melted butter

1. Pre-heat oven to 350 degrees F. Grease an 8-inch square pan (or a 9- or 10-inch cast iron skillet) with butter.
2. Combine the dry ingredients in a medium-sized bowl. Combine the wet ingredients (including honey) separately. Stir the wet mixture into the dry, mixing just enough to thoroughly combine. Spread into the prepared pan.
3. Bake for 20 minutes, or until the center is firm to the touch. Serve hot, warm, or at room temperature.

Adapted (very slightly) from Moosewood Cookbook, by Mollie Katzen (1992 Revised Edition).

Onion & Egg Yogurt Egg Curry 2/22

Onion and Egg Yogurt Curry
Served with brown rice and broccoli

• Serves 4
• 20 minutes
  (excludes time cooking hard boiled eggs, which can be done ahead)

Note: I used organic ingredients including cage-free organic eggs, this added 75 cents per serving to my costs.


$0.74 per serving: Vegetarian and Gluten-free
$1.20 per serving: Vegan (substitue firm tofu for egg)


If you aren't used to cooking curries, this may be a very easy one to start with. It is super yummy, with a nice spicy kick. All the spices used are readily available in most supermarkets now.

• 4 tablespoons canola oil
• 1 medium onion, finely chopped
• 2 teaspoons corriander seed, finely ground
• 1 teaspoon fresh ginger, finely grated
• 2 closes garlic, minced
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon cayanne pepper
• 1 cup plain yogurt (whole or low-fat), whisked
• 1/2 teaspoon salt
• 1/4 teaspoon sugar (vegan-omit or substitute turbinado or agave)
• 8 large eggs, hard boiled*, peeled and cut in half

*I had to look up the hard boil process, so I will share it (forgive me if like most people you already know how to do this simple process). Put the eggs in a pan, cover with water about an inch over the top of them, bring eggs and water to a boil together, turn heat off when they reach a boil, come back in 10 minutes.

Heat 3 tablespoons of the oil in a large skillet over medium heat and saute the onion until it turns very dark brown (carmelizing the onion this way adds a sweet, nutty flavor).

Add the spices (exept salt and sugar) and stir constantly over medium heat until the mixture turns golden brown, about 3 minutes. This will happen quickly so be careful it doesn't burn.

Whisking constantly, add the yogurt into the onion mixture. Turn the heat down to low and simmer until the yogurt thickens and the oil separates and begins to float on top. Add the water, salt, and sugar and bring to a boil again, then turn the heat down to a simmer.

Meanwhile, heat a medium skillet over medium heat, add the remaining tablespoon of oil, and place the eggs (cut side down) in the pan. When they brown slightly, turn them over and repeat on the other side. This step helps seal the yolks in so they don't fall out in the curry later. Vegans - do the same with firm tofu instead.


Add the browned eggs (or tofu) to the curry sauce and simmer for an additional minute to heat through. Serve immediately over rice.


Source: 5 Spices, 50 Dishes: Simple Indian Recipes Using Five Common Ingredients, by Ruta Kahate (2007)

Home-made Gnocchi with Home-made Marinara Sauce 1/26/10

Happy Birthday to me!
I'm not cooking tonight...

For those nights when I'm just not going to cook, I always try to have instant dinners stored in the freezer.

Tonight is one of those nights!

A really fun (seriously!) weekend project is making home-made gnocchi. Preparing the dough is actually very fast, it just takes a while to shape the pasta. But this is soooooooo easy to do, you can get spouses and kids involved! This can be a fun and productive way to spend time together as a family.

$0.55 per portion: Gnocchi and Marinara combined (vegetarian)

I use Lidia Bastianich's gnocchi recipe, and I wouldn't dare alter it. For that reason I am giving you the link direct to her site.

http://www.lidiasitaly.com/first-courses/potato-dough-for-gnocchi

This is a vegetarian dough, but as it contains egg and flour I do not have a vegan or gluten-free option for tonight. Sorry!

The cost per person for home-made, organic gnocchi is probably about $0.30!

If you are going to take the time to make this recipe, do yourself a favor and make a triple batch. You can freeze in dinner-sized batches so you make a few meals ahead at once!

I garnished with a dollop of Ricotta Cheese and Fresh Basil, steamed chard is on the side with a sprinkle of Parmesan cheese.

Here is a really good hint: First freeze the gnocchi in a single layer on a cookie sheet (about 15 minutes per batch). After the gnocchi are individually frozen, then scoop them together into Tupperware or Ziploc freezer bags and put back in the freezer. If you don't freeze in a single layer first you get a gloopy mess when you cook them later. This freezing trick works great for berries, too!

To cook when frozen or fresh: Drop gnocchi into a pot of water at a rolling boil. When the gnocchi float to the top, they are done: it takes about 1-2 minutes. Do not thaw gnocchi, cook immediately from a fresh or frozen state only. Do not overcrowd the pot, either.

Here is the recipe for Lidia's Home-made sauce (or gravy, if you prefer):

Marinara Sauce 1/26/10

Makes about 1 quart, enough to dress 6 servings of pasta.

$0.25 per serving: Vegan, Vegetarian, and Gluten-Free

• 
  
  1/4 cup extra virgin olive oil
• 
  
  One 35-ounce can crushed Italian plum tomatoes (San Marzano, if possible)
• 
  
  8 cloves of garlic, peeled
• 
  
  Salt to taste
• 
  
  Crushed red pepper to taste
• 
  
  10 fresh basil leaves, torn into small pieces

Heat the oil in a 2- to 3-quart non-reactive saucepan over medium heat. Whack the garlic with the flat side of the knife, add it to the oil, and cook until lightly browned on both sides (about 2 minutes).

Carefully slide the tomatoes and their liquid into the oil. Bring to a boil and season lightly with salt and crushed red pepper. Lower the heat so the sauce is at a lively simmer and cook, breaking-up the tomatoes/garlic with a whisk or a spoon, until the sauce is chunky and thick, about 20 minutes. Stir in the basil about 5 minutes before the sauce is finished. Taste the sauce and season again (to taste) with salt and red pepper if necessary.

NOTES: It does not take any longer to cook a triple batch than it does to cook a single batch, so I ALWAYS triple the recipe. Then I freeze the extra sauce into 2-cup portions in the freezer. It freezes beautifully. In the summer, you can use fresh tomatoes but any other time of year use the canned for best flavor.

HELPFUL HINT: Where I live, Costco sells #10 cans of crushed and diced tomatoes for about $3 each. This is the main reason I only make triple batches, because then the sauce costs $1.00 per batch, or $0.25 cents per serving!

Both Recipes are from Lidia's Italian-American Kitchen, by Lidia Bastianich. Gnocchi is page 170, Marinara is page 150.

North African Pumpkin Stew 1/25/10

A harmless dish, but not very exciting.

This may have been the fault of my execution. I took a shortcut by using frozen, pre-cooked pumpkin so I only stewed it together for 5 minutes, instead of the 30 minutes called for. If I make this again, using pre-cooked pumpkin, I will probably increase the amount of spices. (I also tossed in some left-over cauliflower.)


North African Pumpkin Stew 1/25/10Serves 4.
Prep time: 15 minutes. Cooking time: 15 minutes. Total time: 30 minutes.

$1.19 per person: Vegetarian & Gluten-free as published.
$1.19 per person: Vegan (replace brown sugar with 1 tablespoon maple syrup)

• 
  
  1 tablespoon safflower or canola oil
• 
  
  1 large onion, cut into 1/2 inch dice (organic)
• 
  
  4 garlic cloves, finely minced
• 
  
  1 or 2 small, fresh, hot chilies (seeded and chopped)
• 
  
  1 teaspoon grated fresh ginger
• 
  
  1/2 teaspoon ground cinnamon
• 
  
  1/4 teaspoon ground cumin
• 
  
  1/4 teaspoon ground allspice
• 
  
  Salt and pepper, to taste
• 
  
  2 pounds cooking pumpkin, seeded, peeled, and cut into bite-sized cubes (about 5 cups)
• 
  
  3 tablespoons dark brown sugar (organic)
• 
  
  2 cups cooked kidney beans (organic, see note)
• 
  
  2 cups cooked brown rice (organic)

Heat the oil in a large saucepan over medium heat. Add the onion, cover, and cook until tender but not browned, about 5 minutes.

Add the garlic, chilies, ginger, cinnamon, cumin, allspice, and cloves, and cook, stirring, for about 2 minutes.

Add the pumpkin and toss until evenly coated in the spices.

Add 1 cup of water, the brown sugar, and salt and pepper to taste. Bring to a boil, then reduce the heat to low. Cover and simmer until the vegetables are tender, about 30 minutes.

Add the beans, and cook until heated through, about 10 minutes.

Serve over brown rice.

NOTES: I generally use dried beans. They take up less storage space and are MUCH less expensive. One pound of soaked beans costs about 40 cents (organic). When is the last time you paid 40 cents/pound for meat as a protien source? Beans usually triple in size when soaked, so for 2 cups cooked beans soak 2/3 cup dried beans overnight. After soaking, simmer covered in water for 1 hour, or in a pressure cooker for 15 minutes. Cooking after soaking will help eliminate bean gas.

From Some Like it Hot: 200 Spicy Vegetarian Recipies from Around the World (1998), page 124.  While this particular recipe didn't excite us very much, it is a very good cookbook.

Apple Quinoa Salad 1/24/10

Gluten-free, Sugar-free Cooking: Over 200 Delicious Recipes to Help You Live a Healthier, Allergy-Free LifeQuin-what?

Quinoa (pronounced keen-whah) is an ancient grain that has been continually in the diet of people living in and around the Andes for over 6,000 years! These super-cute seeds are extremely high in protien (12-18%) and it is considered by many to be a complete proitien (i.e., it has a balanced set of essential amino acids).

This super-easy, super fast, super nutritious salad can be served as an entree or as a side dish. It makes a great lunch!

Apple Quinoa Salad 1/24/10

Serves 4 as a side dish.

Prep time: 10 minutes. Cooking time: 10-15 minutes. Total time: 20-25 minutes.

 

$1.00 per person: Vegetarian, Vegan, & Gluten-free

• 
  
  1 cup quinoa, well rinsed
• 
  
  2 cups water
• 
  
  1/2 small red bell pepper, chopped (I used Trader Joe's roasted red pepper in a jar)
• 
  
  1/3 cup red onion, chopped
• 
  
  1/2 cup carrot, grated
• 
  
  1/4 cup fresh parsley, chopped
• 
  
  1/4 cup apple cider vinegar (I used raw, organic, & unfiltered)
• 
  
  2-3 tablespoons vegetable broth
• 
  
  Salt and pepper, to taste
• 
  
  1/4 teaspoon ground cinnamon
• 
  
  1 clove garlic, minced
• 
  
  1 large organic apple, chopped (I forgot to buy aples, I used 2 small pears)

Combine the quinoa and water in a 2-quart saucepan. Bring to a boil over high heat. Once the water boils, reduce the heat to low and simmer for 10 to 15 minutes, or until light and fluffy. Set aside to cool.

In a small bowl, combine the red bell pepper, red onion, grated carrot, parsley, cider vinegar, vegetable broth, salt, pepper, cinnamon, and garlic.

Add to the cooled quinoa and stir to mix well. Add the chopped apples.

Recipe from Gluten-Free, Sugar Free Cooking by Susan O'Brien, page 150

Mmmmm. Homemade Pizza! 1/23/10

Tonight is a classic - Homemade Pizza! Our toppings were mozzarella cheese, fire roasted red and yellow peppers (from Trader Joe's), fresh mushrooms, fresh basil, and dried oregano.


This is awesome - make the crust once and get enough crust for 2 pizzas!

 

Basic Pizza Dough

Serves 6 slices (per 12-inch pizza).

Prep time: 5 minutes. Rest time: 1 hour. Cooking time: 12-15 minutes.


Crust only = 3 Weight Watcher points per slice (assumes 6 slices per crust)

The following values are for the crust only (toppings not included).


$0.41 per slice: Vegetarian (given recipe is Vegetarian)
$0.41 per slice: Vegan (replace honey with agave syrup or turbinado sugar)


Sorry, I don't have a Gluten Free option!

• 
  
  1 1/2 cups warm water (105-115 degrees)
• 
  
  1 tablespoon honey
• 
  
  1 tablespoon olive oil
• 
  
  2 1/2 teaspoon (1 packet) active dry yeast

Combine the water and honey. Sprinkle in the yeast and let stand until foamy (under 5 minutes). Stir in the oil.

• 
  
  3 cups all-purpose flour (unbleached & organic, if possible)
• 
  
  1 1/4 cups wheat flour (organic, if possible)
• 
  
  1 1/2 teaspoons salt (sea salt, if possible)

Stir flours and salt thoroughly.

Add the yeast/water mixture to the flour mixture and stir until combined. Knead slightly (only about 1 minute). Put in a bowl, cover with a towel, and let the dough rest in a warm area for 1 hour.

After 1 hour, punch the dough down (deflate) and cut in half. At this point you can freeze 1/2 the dough for later use (SEE NOTES).

Pre-heat your oven as hot as it can go without using the broiler (usually 450-500 degrees).

Put the pan/dish/tray you will use for cooking the pizza into the oven at this time as a hot pizza tray can help prevent sticking.

IMPORTANT - NEVER PREHEAT NON-STICK COOKIE SHEETS (OR SIMILAR). HEATING EMPTY TEFLON COATED ITEMS WILL RELEASE A TOXIC GAS!!!

Take the remaining 1/2 of the dough and roll it our to a 12-inch round on a lightly floured surface.

To prevent sticking, sprinkle a handful of cornmeal on the pre-heated cookie sheet (or whatever you are cooking it on) then put the pizza onto the cooking surface.

TOPPINGS:

Use whatever topings you like! Spread a thin layer of sauce, then your cheese (I like shredded Mozzarella, but good provolone is also VERY tasty), then your toppings. When ready, put the pizza on the lowest rack of your oven and cook for 12-15 miutes.

The pizza is ready when the cheese is fully melted and has a hint of brown.

Let the pizza rest for 5 minutes before slicing.

ENJOY!

Notes: To freeze 1/2 the dough, wrap it twice with saran wrap or put it in a freezer Ziplock bag. When you are ready to use it later, defrost by putting wrapped dough in microwave on high for 30-45 seconds, then work the dough with your hands for a minute to re-mix and even out the temperature.

This pizza dough recipe is adapted from Weight Watchers New Complete Cookbook (2006), page 300.