Recipe here.
So, I bought two large hunks of pork last week. The first week, I made the Slow Cooker Filipino Adobo Pulled Pork from Skinnytaste.com. That was good. Oh, my goodness, it was good.
That left one of the hunks of pork in my freezer, so this week I pulled it out to make the balsamic version. This was, I think, very nearly almost as good as the Filipino Adobo version. The great advantage is that all the ingredients apart from the pork were things I tend to have in my cupboards anyway: balsamic vinegar (I always have it on hand to make salad dressings and things, but it takes me about 3 years to use up a bottle), Worcestershire sauce, etc. I don't usually have honey, because I find it too sweet for pretty much anything, really, but a friend had given me some locally-made stuff and I was eager to find uses for it.
The only criticism I have of this is that it came out a little dry. I think next time I might try to find a cut of pork that's more suitable for the crock pot, i.e. a tough old thing full of connective tissue or something. My idea of perfect meat is the kind that falls off the bones in impossibly tender pieces. The sauce for this recipe, however, was perfectly delicious--the right combination of sweet, salty, and acidic. We served it over white basmati rice, with a side of coleslaw.
Sunday, January 26, 2014
Whole wheat, cranberry and pecan pancakes
Sometimes I crave pancakes. And then I remind myself that this couldn't possibly be healthy. And then I remind myself that I could make whole grain ones, and everyone knows that whole grains are healthy. (Let's not talk about all the maple syrup I want to put on top, shall we?)
This morning, I considered making my whole grain apple pancakes, but the thought of all the preparation and apple-grating made me feel very apathetic. So I invented a new recipe, and it came out wonderfully. I've figured out that the trick to making baked goods with 100% whole wheat flour (rather than a mixture of whole wheat and white) is to put yogurt or buttermilk in them to lighten the texture. So many whole wheat baked goods end up dense, heavy, and leaden, with a nasty taste. Yogurt fixes all that--it makes things fluffy and gives them a delicious tang of acidity.These pancakes aren't really sweet, but the cranberries and pecans give them a wonderful flavor. Next time, to add to the complexity of flavor, I might halve the cinnamon and add 1/4 teaspoon each of ground cardamom and ground ginger, and a pinch of ground cloves.
This recipe makes 10 pancakes, which was more than enough for two adults and one toddler.
Ingredients:
1 cup whole wheat flour
2 teaspoons baking powder (I prefer no-aluminum baking powders)
2 teaspoons sugar
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 egg
1/2 cup milk
1/2 cup plain unsweetened yogurt
1/2 teaspoon vanilla
About 1/4 cup dried cranberries
About 1/4 cup small pecan pieces
In a medium bowl, combine the dry ingredients. In another, larger bowl, whisk together the eggs, milk, yogurt, and vanilla. Tip the dry ingredients into the wet ones and whisk until just combined.
Heat a large cast-iron or non-stick frying pan over medium heat. Brush the surface with oil or melted butter. Using a 1/4 cup measure, place scoops of the mixture into the pan, 3 or 4 at a time. Wait until little bubbles start bursting on the top of the pancakes. Sprinkle a few cranberries and pecan pieces on the pancakes, then quickly flip the pancakes over. Cook until the pancakes are golden on both sides and cooked on the inside.
Serve topped with maple syrup. And sliced fresh fruit, if you are still clinging to any pretense of a healthy breakfast.
This morning, I considered making my whole grain apple pancakes, but the thought of all the preparation and apple-grating made me feel very apathetic. So I invented a new recipe, and it came out wonderfully. I've figured out that the trick to making baked goods with 100% whole wheat flour (rather than a mixture of whole wheat and white) is to put yogurt or buttermilk in them to lighten the texture. So many whole wheat baked goods end up dense, heavy, and leaden, with a nasty taste. Yogurt fixes all that--it makes things fluffy and gives them a delicious tang of acidity.These pancakes aren't really sweet, but the cranberries and pecans give them a wonderful flavor. Next time, to add to the complexity of flavor, I might halve the cinnamon and add 1/4 teaspoon each of ground cardamom and ground ginger, and a pinch of ground cloves.
This recipe makes 10 pancakes, which was more than enough for two adults and one toddler.
Ingredients:
1 cup whole wheat flour
2 teaspoons baking powder (I prefer no-aluminum baking powders)
2 teaspoons sugar
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 egg
1/2 cup milk
1/2 cup plain unsweetened yogurt
1/2 teaspoon vanilla
About 1/4 cup dried cranberries
About 1/4 cup small pecan pieces
In a medium bowl, combine the dry ingredients. In another, larger bowl, whisk together the eggs, milk, yogurt, and vanilla. Tip the dry ingredients into the wet ones and whisk until just combined.
Heat a large cast-iron or non-stick frying pan over medium heat. Brush the surface with oil or melted butter. Using a 1/4 cup measure, place scoops of the mixture into the pan, 3 or 4 at a time. Wait until little bubbles start bursting on the top of the pancakes. Sprinkle a few cranberries and pecan pieces on the pancakes, then quickly flip the pancakes over. Cook until the pancakes are golden on both sides and cooked on the inside.
Serve topped with maple syrup. And sliced fresh fruit, if you are still clinging to any pretense of a healthy breakfast.
Friday, January 24, 2014
Week's meal plan, January 24, 2014.
And...we ran out of money again. This time it wasn't really our fault; there was a mistake with paychecks and we'll get the money eventually, but for now, we have run out of money. Which means that I have to shop with a credit card (boooo!). Which means that I can't shop at WinCo, because they don't accept credit cards. My only other choices are Walmart and Safeway. I despise Walmart, so I picked Safeway.
Not everything at Safeway is expensive, but on the whole, it's a lot more than a budget store. I spent more than I usually do, and I really didn't buy that much, because I didn't need to (I already had plenty of staples such as oats, a large hunk of pork sirloin in the freezer, rice, yeast, balsamic vinegar, tortillas, frozen strawberries, etc).
Week's meal plan:
Breakfasts: steel cut oats with plain unsweetened yogurt and frozen strawberries OR eggs on toast
Lunches: peanut butter sandwiches, apples, carrots, celery, cheese. Leftovers, if we have them.
Snacks/desserts: grapes, oranges, cheese
Dinners:
1) Crock pot balsamic pork roast from Skinnytaste.com, sides of basmati rice and coleslaw
2) Leftover pork and coleslaw wraps
3) Almost-Foolproof Roast Chicken with baked potatoes and a side of coleslaw and/or frozen peas (and will make the chicken carcass into stock in my slow cooker)
4) Chicken pot pie soup from Skinnytaste.com, side of Easy White Bread made into buns (I'm going to make 9 and freeze them so I have enough for 3 meals).
5) Leftover soup and buns.
6) Cheese and tomato pasta bake, side of frozen vegetables
7) Carrot, cumin and kidney bean burgers from A Girl Called Jack (one of my absolute heroes!) with more of the homemade buns and a side of frozen vegetables.
This week's groceries:
Fruits and vegetables:
1.77lb navel oranges 1.75
1.21lb cabbage 0.83
1.75 lb celery 1.73
4.04 lb russet potatoes 2.79
3.84 lb Fuji apples 6.87
1 onion 0.58
1.66 lb carrots 0.81
8 oz white mushrooms 1.99
1 head of garlic 0.50
2.5 lbs red grapes 7.48
Dairy/eggs
Lucerne large eggs (12) 2.09
1 lb Lucerne medium cheddar (block) 3.99
Mountain High plain unsweetened yogurt 2.79
2 x Safeway Organics half gallons of milk 7.18
Meat:
1 whole chicken, reduced a lot because it had reached its sell-by date: 5.85
Frozen:
Pantry Essentials 12 oz mixed frozen vegetables 0.79
Misc:
1 can Safeway brand red kidney beans 0.89
1 lb Safeway brand macaroni elbows 0.99
5 lbs Safeway brand unbleached flour 2.39
Safeway Organics crunchy peanut butter 3.79
Safeway brand 100% whole wheat bread 1.99
2 cans Safeway brand diced tomatoes 1.38
Total: 59.45
Observations: I was so annoyed about having to use a credit card that I was in a bad mood for the entire time I was shopping, until Baby B decided to entertain me by singing a song of her own invention about our dog's bathroom habits. I was secretly worried that someone was going to call me to the front of the store to collect my Worst Mother of the Year 2014 award.
Some things at Safeway really are cheap. I have no problem with spending a dollar for a pound of macaroni. They have the best peanut butter in town (I refuse to eat peanut butter that's full of hydrogenated oils, or contains palm oil). But some of their produce really is more expensive. $7.48 for a bunch of grapes that don't look half as fresh or as nice as the WinCo ones! And their organic milk costs more than the organic milk I get at WinCo. And I really don't like the Lucerne brand for eggs and dairy. Their store-brand canned beans are vastly more expensive than WinCo's. I felt that I bought fewer groceries than I normally do, but it cost more. I'm not saying Safeway is a rip-off. It's a good store, and I like many things about it, such as its really good butcher/fishmonger department. And I know that WinCo only doesn't allow credit cards so it can keep its prices cheaper. But I'm still grouchy.
Not everything at Safeway is expensive, but on the whole, it's a lot more than a budget store. I spent more than I usually do, and I really didn't buy that much, because I didn't need to (I already had plenty of staples such as oats, a large hunk of pork sirloin in the freezer, rice, yeast, balsamic vinegar, tortillas, frozen strawberries, etc).
Week's meal plan:
Breakfasts: steel cut oats with plain unsweetened yogurt and frozen strawberries OR eggs on toast
Lunches: peanut butter sandwiches, apples, carrots, celery, cheese. Leftovers, if we have them.
Snacks/desserts: grapes, oranges, cheese
Dinners:
1) Crock pot balsamic pork roast from Skinnytaste.com, sides of basmati rice and coleslaw
2) Leftover pork and coleslaw wraps
3) Almost-Foolproof Roast Chicken with baked potatoes and a side of coleslaw and/or frozen peas (and will make the chicken carcass into stock in my slow cooker)
4) Chicken pot pie soup from Skinnytaste.com, side of Easy White Bread made into buns (I'm going to make 9 and freeze them so I have enough for 3 meals).
5) Leftover soup and buns.
6) Cheese and tomato pasta bake, side of frozen vegetables
7) Carrot, cumin and kidney bean burgers from A Girl Called Jack (one of my absolute heroes!) with more of the homemade buns and a side of frozen vegetables.
This week's groceries:
Fruits and vegetables:
1.77lb navel oranges 1.75
1.21lb cabbage 0.83
1.75 lb celery 1.73
4.04 lb russet potatoes 2.79
3.84 lb Fuji apples 6.87
1 onion 0.58
1.66 lb carrots 0.81
8 oz white mushrooms 1.99
1 head of garlic 0.50
2.5 lbs red grapes 7.48
Dairy/eggs
Lucerne large eggs (12) 2.09
1 lb Lucerne medium cheddar (block) 3.99
Mountain High plain unsweetened yogurt 2.79
2 x Safeway Organics half gallons of milk 7.18
Meat:
1 whole chicken, reduced a lot because it had reached its sell-by date: 5.85
Frozen:
Pantry Essentials 12 oz mixed frozen vegetables 0.79
Misc:
1 can Safeway brand red kidney beans 0.89
1 lb Safeway brand macaroni elbows 0.99
5 lbs Safeway brand unbleached flour 2.39
Safeway Organics crunchy peanut butter 3.79
Safeway brand 100% whole wheat bread 1.99
2 cans Safeway brand diced tomatoes 1.38
Total: 59.45
Observations: I was so annoyed about having to use a credit card that I was in a bad mood for the entire time I was shopping, until Baby B decided to entertain me by singing a song of her own invention about our dog's bathroom habits. I was secretly worried that someone was going to call me to the front of the store to collect my Worst Mother of the Year 2014 award.
Some things at Safeway really are cheap. I have no problem with spending a dollar for a pound of macaroni. They have the best peanut butter in town (I refuse to eat peanut butter that's full of hydrogenated oils, or contains palm oil). But some of their produce really is more expensive. $7.48 for a bunch of grapes that don't look half as fresh or as nice as the WinCo ones! And their organic milk costs more than the organic milk I get at WinCo. And I really don't like the Lucerne brand for eggs and dairy. Their store-brand canned beans are vastly more expensive than WinCo's. I felt that I bought fewer groceries than I normally do, but it cost more. I'm not saying Safeway is a rip-off. It's a good store, and I like many things about it, such as its really good butcher/fishmonger department. And I know that WinCo only doesn't allow credit cards so it can keep its prices cheaper. But I'm still grouchy.
Cheese and tomato pasta bake
This is a very simple, very convenient vegetarian dish that is popular even with small, picky people. And very comforting and filling when you're tired and hungry and cold. The topping is a cross between a quiche and a cheese sauce, and is far more satisfying than the usual baked pasta topping of grated cheese only.
Ingredients:
1/2 lb pasta (rotelle, farfalle, penne, macaroni elbows, etc)
1/2 a recipe tomato pasta sauce (if you don't want to make your own, buy it, but get a good one)
2 eggs
1/2 cup milk
1 cup grated cheddar
salt and pepper
Preheat the oven to 350 degrees Fahrenheit.
Boil the pasta in a large pot of boiling water to which you've added at least a tablespoon of salt. (This is to flavor the pasta. Don't worry that it will be too salty. It won't.)
While the pasta is cooking, whisk the eggs, milk, grated cheddar, and salt and pepper to taste in a bowl.
Drain the pasta and mix it with the tomato sauce. Decant the whole thing into a large baking dish. (I used an 8x8 square one with tallish sides.) Spread the egg/cheese mixture over the top.
Bake for 30-35 minutes or longer, until the egg mixture is cooked and golden. Leave the dish to rest for 5 minutes before cutting into it.
Serves 4-6.
Ingredients:
1/2 lb pasta (rotelle, farfalle, penne, macaroni elbows, etc)
1/2 a recipe tomato pasta sauce (if you don't want to make your own, buy it, but get a good one)
2 eggs
1/2 cup milk
1 cup grated cheddar
salt and pepper
Preheat the oven to 350 degrees Fahrenheit.
Boil the pasta in a large pot of boiling water to which you've added at least a tablespoon of salt. (This is to flavor the pasta. Don't worry that it will be too salty. It won't.)
While the pasta is cooking, whisk the eggs, milk, grated cheddar, and salt and pepper to taste in a bowl.
Drain the pasta and mix it with the tomato sauce. Decant the whole thing into a large baking dish. (I used an 8x8 square one with tallish sides.) Spread the egg/cheese mixture over the top.
Bake for 30-35 minutes or longer, until the egg mixture is cooked and golden. Leave the dish to rest for 5 minutes before cutting into it.
Serves 4-6.
Thursday, January 23, 2014
Toaster-baked whole wheat flatbreads
Some of my best recipes come from flops.
This week, my meal plan included homemade whole wheat hamburger buns. Inspired by something I read on the internet about freezer cooking and baking, I decided to make the dough up until the second rise, and when the buns were the size I wanted them, freeze them for later baking.
Big mistake.
When I got three of them out of the freezer, they already looked a bit sad. Baking made them deflate altogether, leaving us with hamburger buns that looked more like large chips. My loyal husband may even have laughed at how silly they looked. My pride was greatly dented.
Loath as I am to throw anything out, however, I decided to see what would happen if I dropped one of the remaining buns frozen into the toaster on a high setting. That's right, the toaster--I don't have a toaster oven.
Well, it was amazing. It baked right there in the toaster, coming out deliciously golden on both sides, with a moist, tender center and a texture rather like pita bread. It didn't even deflate as much as the ones I'd put in the oven. Now how's THAT for a budget recipe? You don't even have to heat up your oven! A couple of minutes in a hot toaster, and you have lovely fresh bread for dinner. Yum!
Ingredients:
1 cup warm water
2 teaspoons active dried yeast
2 teaspoons sugar or honey
1 teaspoon salt
2 tablespoons extra virgin olive oil (or any other kind of oil; olive tastes best)
1 1/2 cups white bread flour (bread flour has a higher gluten content, but plain all-purpose will work too)
1 1/2 cups whole wheat flour
Whisk the first three ingredients together in a large bowl. Leave for ten minutes in a warm-ish place, or at least a place where there aren't any cold drafts, until the yeast starts going into fluffy bubbles.
Sprinkle the salt over the mixture and add the olive oil. Give it a stir.
Whisk the two flours together in a medium bowl.
Add 2 1/2 cups of the flour mixture and stir with a wooden spoon to form a ball of sticky dough.
Turn the dough out onto a generously floured counter top and knead the dough for around 5 minutes, adding the extra half-cup of flour little by little to stop it sticking to the counter. You know you've kneaded it enough when the dough is smooth and satiny-textured and doesn't stick to the counter or your hands. (You can also use a standing mixer with a dough hook for this.)
Wash and dry your bowl, then coat the inside with a little oil. Place your dough in the bowl, cover the bowl with a clean towel, and leave it in a warm place until the dough has roughly doubled in size. Depending on how warm the warm place is, this can take as little as 30 and as many as 120 minutes. If your oven has a bread proof setting, you can put it in there. Make sure, obviously, that you use a metal or glass bowl if you do this.
When the dough is risen, knead it again briefly to get some of the air out. (It will make a satisfying whoosh.) Divide the dough into 9 equal pieces and shape the into rather flat buns. Place them on a baking sheet lined with baking paper. Let the buns rise in a warm place for a little while, but keep an eye on them, because you don't want them to be so thick you can't get them in the toaster.
Now put the baking sheet in the freezer and let the flatbreads freeze through. When they seem completely frozen, place them in an airtight bag or container, and put them back in the freezer. They will keep perfectly well in there for a couple of weeks.
When you need them, take out a couple of flatbreads and place them in the toaster (don't defrost them first--you don't want a sticky mess of dough baking onto the insides of your toaster). Put your toaster on a medium-high setting, and toast/bake the flatbreads that way. Keep close watch on the toaster--you don't want this to burn. You'll figure out pretty quickly what setting you need to have the toaster on for this to work.
Slather the freshly-baked, freshly-toasted flatbreads with the toppings of your choice--butter, cottage cheese, hummus, whatever! Not to blow my own trumpet, but this is seriously one of the best inventions I have ever made.
This week, my meal plan included homemade whole wheat hamburger buns. Inspired by something I read on the internet about freezer cooking and baking, I decided to make the dough up until the second rise, and when the buns were the size I wanted them, freeze them for later baking.
Big mistake.
When I got three of them out of the freezer, they already looked a bit sad. Baking made them deflate altogether, leaving us with hamburger buns that looked more like large chips. My loyal husband may even have laughed at how silly they looked. My pride was greatly dented.
Loath as I am to throw anything out, however, I decided to see what would happen if I dropped one of the remaining buns frozen into the toaster on a high setting. That's right, the toaster--I don't have a toaster oven.
Well, it was amazing. It baked right there in the toaster, coming out deliciously golden on both sides, with a moist, tender center and a texture rather like pita bread. It didn't even deflate as much as the ones I'd put in the oven. Now how's THAT for a budget recipe? You don't even have to heat up your oven! A couple of minutes in a hot toaster, and you have lovely fresh bread for dinner. Yum!
Ingredients:
1 cup warm water
2 teaspoons active dried yeast
2 teaspoons sugar or honey
1 teaspoon salt
2 tablespoons extra virgin olive oil (or any other kind of oil; olive tastes best)
1 1/2 cups white bread flour (bread flour has a higher gluten content, but plain all-purpose will work too)
1 1/2 cups whole wheat flour
Whisk the first three ingredients together in a large bowl. Leave for ten minutes in a warm-ish place, or at least a place where there aren't any cold drafts, until the yeast starts going into fluffy bubbles.
Sprinkle the salt over the mixture and add the olive oil. Give it a stir.
Whisk the two flours together in a medium bowl.
Add 2 1/2 cups of the flour mixture and stir with a wooden spoon to form a ball of sticky dough.
Turn the dough out onto a generously floured counter top and knead the dough for around 5 minutes, adding the extra half-cup of flour little by little to stop it sticking to the counter. You know you've kneaded it enough when the dough is smooth and satiny-textured and doesn't stick to the counter or your hands. (You can also use a standing mixer with a dough hook for this.)
Wash and dry your bowl, then coat the inside with a little oil. Place your dough in the bowl, cover the bowl with a clean towel, and leave it in a warm place until the dough has roughly doubled in size. Depending on how warm the warm place is, this can take as little as 30 and as many as 120 minutes. If your oven has a bread proof setting, you can put it in there. Make sure, obviously, that you use a metal or glass bowl if you do this.
When the dough is risen, knead it again briefly to get some of the air out. (It will make a satisfying whoosh.) Divide the dough into 9 equal pieces and shape the into rather flat buns. Place them on a baking sheet lined with baking paper. Let the buns rise in a warm place for a little while, but keep an eye on them, because you don't want them to be so thick you can't get them in the toaster.
Now put the baking sheet in the freezer and let the flatbreads freeze through. When they seem completely frozen, place them in an airtight bag or container, and put them back in the freezer. They will keep perfectly well in there for a couple of weeks.
When you need them, take out a couple of flatbreads and place them in the toaster (don't defrost them first--you don't want a sticky mess of dough baking onto the insides of your toaster). Put your toaster on a medium-high setting, and toast/bake the flatbreads that way. Keep close watch on the toaster--you don't want this to burn. You'll figure out pretty quickly what setting you need to have the toaster on for this to work.
Slather the freshly-baked, freshly-toasted flatbreads with the toppings of your choice--butter, cottage cheese, hummus, whatever! Not to blow my own trumpet, but this is seriously one of the best inventions I have ever made.
Recipe review: Nigella Lawson's peanut butter hummus
Recipe here.
I was about to junk Ms. Lawson altogether, because too many of her recipes don't work. This one, however, works brilliantly. Seriously, it's the best homemade hummus I've ever had. I like hummus well enough, but I'm not going to buy the ready-made stuff (too expensive) and I'm not going to make my own using tahini, a foodstuff that costs a lot of money and which is, I think, detestable. It's so...oily and nasty and evil-tasting. I understand that hummus needs something oily and nasty in it, but tahini is so expensive and I'm so broke and and and and...
..and then I discovered this recipe that subs creamy peanut butter for tahini, and adds Greek yogurt--genius!--for a texture and taste that are at once comforting and milder-flavored. (I used plain, not Greek yogurt, because I don't care for it. It was still delicious.) I don't like huge amounts of raw garlic, but the amount in this recipe is perfect. This tastes wonderful on toast and sandwiches. Even Baby B ate some.
In short, Nigella and I are friends again. I'm not going to do any more of her pastas or her baking, but I'll trust her on spreads and dips.
I was about to junk Ms. Lawson altogether, because too many of her recipes don't work. This one, however, works brilliantly. Seriously, it's the best homemade hummus I've ever had. I like hummus well enough, but I'm not going to buy the ready-made stuff (too expensive) and I'm not going to make my own using tahini, a foodstuff that costs a lot of money and which is, I think, detestable. It's so...oily and nasty and evil-tasting. I understand that hummus needs something oily and nasty in it, but tahini is so expensive and I'm so broke and and and and...
..and then I discovered this recipe that subs creamy peanut butter for tahini, and adds Greek yogurt--genius!--for a texture and taste that are at once comforting and milder-flavored. (I used plain, not Greek yogurt, because I don't care for it. It was still delicious.) I don't like huge amounts of raw garlic, but the amount in this recipe is perfect. This tastes wonderful on toast and sandwiches. Even Baby B ate some.
In short, Nigella and I are friends again. I'm not going to do any more of her pastas or her baking, but I'll trust her on spreads and dips.
Sunday, January 19, 2014
Things slow cookers are and aren't good for
Things that slow cookers are brilliant for:
- The top virtue of having a slow cooker is being able to make homemade chicken stock that's rich and delicious but doesn't half evaporate the way it can if you do it on the stove in a pot. I feel sorry for anyone who has to buy chicken broth. Why spend a few dollars when you can get your own for free, provided you've made a whole chicken recently? Or you can make vegetable broth from your old vegetable peelings and whatever old vegetables you have lying around looking a bit sad and wilty.
- Slow cookers are also wonderful for making dried beans. Canned beans are cheap; dried beans are practically free. Some beans (black-eyed peas and black beans, for example) don't need any soaking, and some take less time to cook than others. But for really hard, long-cooking beans like chickpeas, a slow cooker is great because you can throw them in and forget about them all night and all day. Simply soak your chickpeas in lots of water overnight in the stoneware of your slow cooker. The next morning, drain them and rinse them off. (Don't be tempted to cook them in the soaking water. Beans release some kind of...gas thing...I don't really know what it is, but you mustn't do it. You've been warned.) Fill the stoneware up with fresh water, turn the slow cooker on low, and cook them all day. Or cook the on high for three hours or so.
- Stews with cheap cuts of meat. The ones that have lots of connective tissue and fat, etc. These respond really well to slow cooking, because all the nasty bits more or less melt away. The meat falls apart off the bones. It's tender and delicious. Best of all, the cheapest bits of meat work best here. You don't want to cook a more expensive cut, like a pork tenderloin, all day in the slow cooker, because it'll just dry out. The cheaper the better here, I think.
- Tomato pasta sauces. The kind that need a lot of simmering. The flavors get so much richer with slow cooking at a low temperature, even when the quality of your tomatoes would shock an Italian nonna.
Things that don't work at all... You know, there were certain recipes that I really, really wanted to work in a slow cooker. But they don't.
- Bread in the slow cooker--it sounded like a low-maintenance dream. But the texture comes out all wrong and it doesn't brown--you have to put it in the oven under the broiler anyway.
- Anything involving putting uncooked pasta in. I'm sorry, pasta is just better when cooked perfectly al dente the old-fashioned way in a large pot of boiling salty water. I really wanted lasagna to work in the slow cooker, too, but it's just not as good as making it in the oven. It just isn't.
- Onions. I heard you could caramelized onions in a slow cooker, so I tried it. The texture comes out all wrong, and the taste is watered-down and dull.
- Oatmeal. I know a lot of people like making overnight steel-cut oats in a slow cooker, but I find it rather like eating some awful sort of glue. I have a much better way of making overnight oats. You should try it.
Where I shop
Further to yesterday's post about how the so-called "budget" stores really aren't that cheap, I thought I'd share this article about WinCo, the supermarket I use the most. Unlike Walmart, WinCo isn't a giant nightmare of commercialism, which is part of why I like it. It has lots of bulk bins (I adore bulk bins) and a decent, if not encyclopedic, range of produce and products. There are few luxury goods, but since I write a blog called The Penurious Kitchen, I think that's probably a good thing. The store-brand products are usually as good as, or better than, the name-brand versions.
There are a couple of things that are inconvenient, of course. Sometimes they run out of certain staples--for example, last week I couldn't get bread flour in the bulk section--and they stay out of stock for weeks on end. (For the past six weeks I've been unable to buy new tights there, which is very annoying.) Sometimes their dairy products are dangerously close to their sell-by date. Their meat products are mostly factory-farmed, which is why I typically buy meat from local vendors or the organic foods co-op I belong to (and believe it or not, this stuff is actually comparable in price to WinCo's products). You can't pay with a credit card, but then again, that's also probably a good thing for me, since it forces me to spend real money and not the imaginary, plastic kind.
These issues aside, it's a far pleasanter experience than shopping at Walmart, the employees seem happier, and it's far, far cheaper. Walmart had better look out, because I seriously never, ever go there, and I can't be the only person in the American West who feels this way.
There are a couple of things that are inconvenient, of course. Sometimes they run out of certain staples--for example, last week I couldn't get bread flour in the bulk section--and they stay out of stock for weeks on end. (For the past six weeks I've been unable to buy new tights there, which is very annoying.) Sometimes their dairy products are dangerously close to their sell-by date. Their meat products are mostly factory-farmed, which is why I typically buy meat from local vendors or the organic foods co-op I belong to (and believe it or not, this stuff is actually comparable in price to WinCo's products). You can't pay with a credit card, but then again, that's also probably a good thing for me, since it forces me to spend real money and not the imaginary, plastic kind.
These issues aside, it's a far pleasanter experience than shopping at Walmart, the employees seem happier, and it's far, far cheaper. Walmart had better look out, because I seriously never, ever go there, and I can't be the only person in the American West who feels this way.
Recipe review: Slow Cooker Filipino Adobo Pulled Pork from Skinnytaste.com
Oh, my goodness, this was good. It really couldn't be easier, it makes lots (enough for at least two meals for our little family), and fills your house with a wonderful salty-acidic-meaty smell. The texture was perfect, and the sauce heavenly. Big hunks of stew-type pork are really cheap, and they go a long way.
We ate this with brown basmati rice and some steamed vegetables. In two days' time, we're going to have it on hamburger buns with a few toppings. This is what a slow cooker does best.
We ate this with brown basmati rice and some steamed vegetables. In two days' time, we're going to have it on hamburger buns with a few toppings. This is what a slow cooker does best.
Recipe review: Nigella Lawson's macaroni and cheese
Right, that's it. Nigella, it's over. I'm breaking up with you. I thought I loved you for several years because of your supremely wonderful caramel croissant pudding. I felt very bad for you recently, when your privacy was grossly invaded by the media and your husband turned out to be altogether quite ungentlemanly. But Nigella, three of your recipes have been absolute flops in the past few weeks, even though I loyally followed them to the letter. So I have decided to stop trying your recipes. I'm taking all my books by you to the second-hand shop. My kitchen shelf is very small, and it's just not worth it. I'm so sorry. I really do still like you as a person.
This macaroni and cheese recipe looked tempting. It really did. But it tasted like a bland, stodgy quiche full of macaroni. Even the pinch of nutmeg did little to improve the taste. Baby B pushed hers around her plate and requested more broccoli so she could fill up on something else. I suppose the most pleasant by-product of this failed meal was that my child ate more broccoli. Hmmmm.
Adding another recipe writer to my list of people whose recipes don't work...Martha Stewart, Bobby Flay, I'm looking at you...
This macaroni and cheese recipe looked tempting. It really did. But it tasted like a bland, stodgy quiche full of macaroni. Even the pinch of nutmeg did little to improve the taste. Baby B pushed hers around her plate and requested more broccoli so she could fill up on something else. I suppose the most pleasant by-product of this failed meal was that my child ate more broccoli. Hmmmm.
Adding another recipe writer to my list of people whose recipes don't work...Martha Stewart, Bobby Flay, I'm looking at you...
Saturday, January 18, 2014
Frugality tips: stores that are a big rip-off
I spend a lot of time reading frugality blogs and Googling for money-saving hints, and I see a whole lot of rather crappy advice. It's thought to be cheaper to shop at dollar stores and Walmarts than other places. I can say, however, that I've tried doing this, and it's flat-out wrong. Now, I know dollar stores and Walmarts are just a fact of life in America, and although they're evil as hell, there are plenty of things you can do that are more immoral than shopping there when you're broke. You won't get any judgment from me, I promise. But it simply isn't cheaper.
I know this isn't the case in every town, but if you want to go to the Walmart in mine, you have to have a car, otherwise you wouldn't be able to get there. It's a way out of town in a non-residential area, and if you walked there from any residential area, it might take an hour. I suspect most of us don't have an hour. The public bus doesn't, as far as I know, run there, so it really isn't accessible for people on low incomes. Strike one. (The Dollar Tree in our town is in a residential area, so assuming you lived nearby, you could walk there.)
Next issue: their stuff really isn't cheaper. Yes, you could buy some cheap clothes at Walmart that may or may not fall apart very quickly, but assuming you're in my town and you have transport, there's a good Goodwill next door where you could buy much better clothes, albeit second-hand, for half the price of Walmart clothes. And don't even talk to me about the dollar store. I went in there a few weeks ago for party supplies (we had an afternoon tea party for Baby B's birthday) and it was awful. There were shelves and shelves of canned food for a dollar each, which seems like a bargain until you realize that products of an equivalent quality can be bought for 75% or 50% of that at the budget grocery chain I shop at. I looked around at other products, such as paper plates, napkins, and the like, and realized that they were actually more expensive than equivalent qualities and quantities from other stores.
Now, I realize that no one has the time to go shopping in five different places in search of bargains, so I'm not going to recommend that. But I do think you can almost always do better than getting your groceries at Walmart. Even in the enormous megastores, they have less variety and lesser quality of goods than just about anywhere else, and it simply isn't cheaper. It just isn't. I've never heard of a Walmart having a bulk section, either, which is really about the best thing you can have when you're trying to be frugal.
I do think a number of chain stores deserve praise, however. I don't do most of my shopping at Safeway, because it's generally very expensive, but they have store-brand baby supplies that are about half the price of anything anywhere else. When Baby B was born, we started using Pampers diapers because that was what they'd used at the hospital. (I briefly considered using cloth diapers, but a two-month bout of postpartum depression quickly nixed that plan.) And because my desperate attempts to breastfeed failed (and trust me, I spent eight weeks of misery trying everything in the world to breastfeed that baby), we had to use formula, and because at that time she was lactose intolerant (though she isn't any more), we had to get the soy kind, which costs far more. It was seriously expensive until we discovered that Safeway's store-brand diapers cost half what Pampers and Huggies do, and that they--may the angels in heaven smile upon them--do a store-brand soy formula that costs less than half of what Enfamil does. I share this information with all my friends who have babies, because it really does save you money. At one point, we were spending $90 a week on Enfamil soy formula for our hungry little bug. Safeway saved us from total penury, I can tell you.
I know this isn't the case in every town, but if you want to go to the Walmart in mine, you have to have a car, otherwise you wouldn't be able to get there. It's a way out of town in a non-residential area, and if you walked there from any residential area, it might take an hour. I suspect most of us don't have an hour. The public bus doesn't, as far as I know, run there, so it really isn't accessible for people on low incomes. Strike one. (The Dollar Tree in our town is in a residential area, so assuming you lived nearby, you could walk there.)
Next issue: their stuff really isn't cheaper. Yes, you could buy some cheap clothes at Walmart that may or may not fall apart very quickly, but assuming you're in my town and you have transport, there's a good Goodwill next door where you could buy much better clothes, albeit second-hand, for half the price of Walmart clothes. And don't even talk to me about the dollar store. I went in there a few weeks ago for party supplies (we had an afternoon tea party for Baby B's birthday) and it was awful. There were shelves and shelves of canned food for a dollar each, which seems like a bargain until you realize that products of an equivalent quality can be bought for 75% or 50% of that at the budget grocery chain I shop at. I looked around at other products, such as paper plates, napkins, and the like, and realized that they were actually more expensive than equivalent qualities and quantities from other stores.
Now, I realize that no one has the time to go shopping in five different places in search of bargains, so I'm not going to recommend that. But I do think you can almost always do better than getting your groceries at Walmart. Even in the enormous megastores, they have less variety and lesser quality of goods than just about anywhere else, and it simply isn't cheaper. It just isn't. I've never heard of a Walmart having a bulk section, either, which is really about the best thing you can have when you're trying to be frugal.
I do think a number of chain stores deserve praise, however. I don't do most of my shopping at Safeway, because it's generally very expensive, but they have store-brand baby supplies that are about half the price of anything anywhere else. When Baby B was born, we started using Pampers diapers because that was what they'd used at the hospital. (I briefly considered using cloth diapers, but a two-month bout of postpartum depression quickly nixed that plan.) And because my desperate attempts to breastfeed failed (and trust me, I spent eight weeks of misery trying everything in the world to breastfeed that baby), we had to use formula, and because at that time she was lactose intolerant (though she isn't any more), we had to get the soy kind, which costs far more. It was seriously expensive until we discovered that Safeway's store-brand diapers cost half what Pampers and Huggies do, and that they--may the angels in heaven smile upon them--do a store-brand soy formula that costs less than half of what Enfamil does. I share this information with all my friends who have babies, because it really does save you money. At one point, we were spending $90 a week on Enfamil soy formula for our hungry little bug. Safeway saved us from total penury, I can tell you.
Week's meal plan, January 18, 2014
Last week's meal plan went really well. Everyone liked all the recipes, and no one hurled food across the room with a shriek of "Ucky!" this time. (That's Baby B, I hasten to add, not my husband!)
This week I actually had lots and lots of food left over, but no meat or milk, which meant I couldn't eke out another day's worth of meals on what I had. Well, I could have, but some toddler in my not-too-distant vicinity has a milk-drinking habit to think about, so I really did have to go shopping. Supplies left over were: half a block of cheddar (that plan of not buying pre-grated cheese is really working--we've definitely stopped throwing cheese on every meal, which is surely healthier as well as cheaper), half a block of cotija, about half a cup of yogurt, half a cup of cottage cheese, a tiny bit of sour cream, nine eggs, enough rice (both brown and white) for several more rice meals, plain flour, whole wheat flour, tortillas, some frozen mixed berries, frozen peas, frozen green beans, a can of tomatoes, about a pound of carrots, half a head of celery, and a broccoli crown. So this week's groceries didn't cost a whole lot.
This week, my stomach heaved at the thought of trying to think up more things to do with chicken. So I decided we were having pork for a few meals, and chickpeas for a few more (since I have this newfound love of chickpeas). I could only get the pork in a big pack of two hunks, so I'll freeze one and use it some other time. Super economical, anyway. We've made the pulled pork recipe before, and we all liked it, and it made absolutely loads of food that could be spread out over several meals, so I don't mind spending nearly ten dollars on something that will go so far.
Meals this week:
Breakfasts: steel cut oats with frozen berries and yogurt OR eggs on toast
Lunches: sandwiches with peanut butter OR Nigella Lawson's peanut butter hummus, apples or oranges, carrots and celery, raw almonds
Snacks: fruit, nuts
Dinners:
1) Slow Cooker Filipino Adobo Pulled Pork from Skinnytaste.com, over rice, with a spinach salad
2) using leftover pork, we'll make wraps with tortillas, cottage cheese, spinach
3) using leftover pork, we'll make sandwiches on homemade whole wheat hamburger buns; side of peas
4) Chickpea, tomato and spinach curry, side of rice
5) Chickpea burgers on leftover homemade whole wheat hamburger buns, side of green beans
6) Nigella Lawson's macaroni and cheese, side of broccoli
7) Zucchini soup from Skinnytaste.com with toast and Nigella Lawson's peanut butter hummus (using regular yogurt, not Greek, because none of us likes Greek yogurt and we don't want to have to use up the rest of a container of it)
Dessert: grapes
This week's groceries:
Fruits and vegetables:
2.85lbs navel oranges 2.51
3.15lbs Fuji apples 4.03
1.75 lbs red grades 5.04
16 oz spinach 1.48
1.73lbs zucchini 1.52
Bulk:
0.84lbs macaroni elbows 0.71
1.23lbs dried chickpeas 1.29
1.27lbs steel cut oats 0.80
0.7lbs raw almonds 3.89
Dairy:
1 gallon Organic Valley 2% milk 6.92
Nancy's low fat yogurt 2.37
Misc.
Apple cider vinegar 0.96
Can evaporated milk 0.78
Sara Lee 100% whole wheat bread 2.28
Meat:
3.75lbs pork sirloin 9.84
Total: $34.58. But really, I had so much food already that it would have been at least twice that if I'd had to buy everything I needed.
It's weird, but writing down what I buy each week always gives me this guilty feeling. Guilty, because I'm supposed to be proving how little I can live on, but I buy things that technically are luxuries, like grapes, which aren't really the healthiest fruit, but which we all like. And guilty, because I haven't become a vegan or given up mainstream meat products (though I don't buy factory-farmed beef, or any seafood at all now). And guilty, because I always have food left over at the end of any given week, which makes me feel like I"m doing this project wrong.
This week I actually had lots and lots of food left over, but no meat or milk, which meant I couldn't eke out another day's worth of meals on what I had. Well, I could have, but some toddler in my not-too-distant vicinity has a milk-drinking habit to think about, so I really did have to go shopping. Supplies left over were: half a block of cheddar (that plan of not buying pre-grated cheese is really working--we've definitely stopped throwing cheese on every meal, which is surely healthier as well as cheaper), half a block of cotija, about half a cup of yogurt, half a cup of cottage cheese, a tiny bit of sour cream, nine eggs, enough rice (both brown and white) for several more rice meals, plain flour, whole wheat flour, tortillas, some frozen mixed berries, frozen peas, frozen green beans, a can of tomatoes, about a pound of carrots, half a head of celery, and a broccoli crown. So this week's groceries didn't cost a whole lot.
This week, my stomach heaved at the thought of trying to think up more things to do with chicken. So I decided we were having pork for a few meals, and chickpeas for a few more (since I have this newfound love of chickpeas). I could only get the pork in a big pack of two hunks, so I'll freeze one and use it some other time. Super economical, anyway. We've made the pulled pork recipe before, and we all liked it, and it made absolutely loads of food that could be spread out over several meals, so I don't mind spending nearly ten dollars on something that will go so far.
Meals this week:
Breakfasts: steel cut oats with frozen berries and yogurt OR eggs on toast
Lunches: sandwiches with peanut butter OR Nigella Lawson's peanut butter hummus, apples or oranges, carrots and celery, raw almonds
Snacks: fruit, nuts
Dinners:
1) Slow Cooker Filipino Adobo Pulled Pork from Skinnytaste.com, over rice, with a spinach salad
2) using leftover pork, we'll make wraps with tortillas, cottage cheese, spinach
3) using leftover pork, we'll make sandwiches on homemade whole wheat hamburger buns; side of peas
4) Chickpea, tomato and spinach curry, side of rice
5) Chickpea burgers on leftover homemade whole wheat hamburger buns, side of green beans
6) Nigella Lawson's macaroni and cheese, side of broccoli
7) Zucchini soup from Skinnytaste.com with toast and Nigella Lawson's peanut butter hummus (using regular yogurt, not Greek, because none of us likes Greek yogurt and we don't want to have to use up the rest of a container of it)
Dessert: grapes
This week's groceries:
Fruits and vegetables:
2.85lbs navel oranges 2.51
3.15lbs Fuji apples 4.03
1.75 lbs red grades 5.04
16 oz spinach 1.48
1.73lbs zucchini 1.52
Bulk:
0.84lbs macaroni elbows 0.71
1.23lbs dried chickpeas 1.29
1.27lbs steel cut oats 0.80
0.7lbs raw almonds 3.89
Dairy:
1 gallon Organic Valley 2% milk 6.92
Nancy's low fat yogurt 2.37
Misc.
Apple cider vinegar 0.96
Can evaporated milk 0.78
Sara Lee 100% whole wheat bread 2.28
Meat:
3.75lbs pork sirloin 9.84
Total: $34.58. But really, I had so much food already that it would have been at least twice that if I'd had to buy everything I needed.
It's weird, but writing down what I buy each week always gives me this guilty feeling. Guilty, because I'm supposed to be proving how little I can live on, but I buy things that technically are luxuries, like grapes, which aren't really the healthiest fruit, but which we all like. And guilty, because I haven't become a vegan or given up mainstream meat products (though I don't buy factory-farmed beef, or any seafood at all now). And guilty, because I always have food left over at the end of any given week, which makes me feel like I"m doing this project wrong.
Recipe review: Easiest Crock Pot Salsa Verde from Skinnytaste.com
Recipe here.
This recipe is genius. Pure, utter genius. If you're going to be at home for a couple of hours before dinner, but would rather be playing xylophones and Duplo with your toddler than slaving over the stove, but still want to serve up something delicious for dinner, this is the recipe for you.
I hadn't ever bought chicken tenders before, and when I went shopping, I saw that they cost far more per weight than ordinary old chicken breast. I squinted at them through their packaging and really couldn't see that they were anything other than chicken breast cut into small strips. So I simply bought chicken breast and sliced it up myself. If this was an inferior product, I certainly didn't notice.
The only thing I'd do differently next time is that I'd use a better salsa. I had had a jar of La Victoria tomatillo salsa in the back of my pantry for many months, so I used that, but next time I might get a container of fresh salsa from the Mexican section of my grocery store, which costs more or less the same, but might have a more interesting flavor. The other thing you could do is tip a can of green enchilada sauce over it, I suppose.
That said, the seasonings on the chicken were perfect, and I loved that I didn't have to brown the chicken or anything first. I find most things to do with preparing meat utterly, utterly tedious and don't want to do them, so the fact that all I had to do was slice one large chicken breast was most welcome.
Definitely adding this one to the list of keepers. We ate it with cilantro lime rice, also from Skinnytaste, which was also wonderful.
This recipe is genius. Pure, utter genius. If you're going to be at home for a couple of hours before dinner, but would rather be playing xylophones and Duplo with your toddler than slaving over the stove, but still want to serve up something delicious for dinner, this is the recipe for you.
I hadn't ever bought chicken tenders before, and when I went shopping, I saw that they cost far more per weight than ordinary old chicken breast. I squinted at them through their packaging and really couldn't see that they were anything other than chicken breast cut into small strips. So I simply bought chicken breast and sliced it up myself. If this was an inferior product, I certainly didn't notice.
The only thing I'd do differently next time is that I'd use a better salsa. I had had a jar of La Victoria tomatillo salsa in the back of my pantry for many months, so I used that, but next time I might get a container of fresh salsa from the Mexican section of my grocery store, which costs more or less the same, but might have a more interesting flavor. The other thing you could do is tip a can of green enchilada sauce over it, I suppose.
That said, the seasonings on the chicken were perfect, and I loved that I didn't have to brown the chicken or anything first. I find most things to do with preparing meat utterly, utterly tedious and don't want to do them, so the fact that all I had to do was slice one large chicken breast was most welcome.
Definitely adding this one to the list of keepers. We ate it with cilantro lime rice, also from Skinnytaste, which was also wonderful.
Recipe review: Chicken Soup with Lime and Hominy from Finecooking.com
Recipe here.
Although I enjoy eating at Mexican restaurants from time to time, I've never been very confident at trying to make Mexican-style recipes at home. After trying this take on a Yucatan sopa de lima, however, I'm going to venture forth with more confidence.
The ingredients, apart from the cotija, were extremely cheap, but considering that 10oz only set me back $3.78 last week and I haven't even used half of it yet, it's a good buy. I hadn't knowingly had cotija before, but it's a crumbly, salty white cheese rather like feta. And it's cheaper than the equivalent amount of feta, so I'll probably substitute it for feta in the future.
I'll definitely be making this recipe again. The broth was deliciously, complexly flavorful, and we all liked the texture of the hominy.
A couple of recommended tweaks: first of all, I didn't put the jalapeno in it, because I don't give Baby B very spicy things. The other main thing is that there's a bit much broth. I prefer soups to be a rich concoction of interesting things in every mouthful, not to have to spend ten minutes laboriously spooning broth into my mouth before I can start digging for bits of meat and vegetables. Next time I'd reduce the amount to 3 cups. I tasted the broth after putting in only half the recommended amount of lime juice, and I felt it was already bordering on too much, so I definitely wouldn't put 5 tablespoons.
Sunday, January 12, 2014
Chickpea, tomato and spinach curry
I have been wanting to learn to make curries for a while, since we don't have any Indian restaurants less than 90 minutes' drive away and I really do love Indian food. The problem is that whenever I check out an Indian recipe book from the library, I'm put off by the enormously long lists of ingredients, some of which I have no hope of finding anywhere in my town. The other problem is that I have a toddler, and her tender little mouth isn't used to very spicy things yet. (Give her time. She has started liking Sriracha and various Mexican salsas.)
So, since I was longing for something vaguely curry-like, I decided to invent my own. I think you could add pretty much anything to the spicy tomato sauce if you didn't have chickpeas and spinach. I expect leftover chicken would be wonderful, as would cauliflower florets, cubed potatoes, peas, and so on. I know it sounds like I've used a lot of fat to cook this in, but I do like the taste of butter in combination with spices, and it adds a lovely smoothness to the mouth-feel of the sauce.
I realized that it's not especially frugal to have to dash out and buy a lot of spices. I had all these sitting around my kitchen anyway, because I have several years' worth of collected spices. I buy mine in bulk from the supermarket. If your supermarket doesn't have bulk spices, try to find an Indian grocery or an international foods market, where they will be vastly cheaper than those little jars of spices in the supermarket that sell for ridiculous amounts. Failing that, you could leave out some or all of the spices listed, and add a judicious couple of teaspoons of good curry powder or garam masala.
Ingredients:
2 tablespoons butter
1 tablespoon peanut oil (any kind of oil would do, but I like peanut for its high smoking point)
1 onion, chopped medium
2 cloves garlic, crushed with the blade of a knife and chopped finely
1 tablespoon freshly grated ginger (I keep fresh ginger in my freezer, and pull it out to grate it into recipes as needed. No need even to peel the skin, as it comes off when you grate it from frozen)
1/2 teaspoon cinnamon
1/8 teaspoon red pepper flakes
1/4 teaspoon each of these: ground cardamom, turmeric, ground cloves, ground cumin seeds, ground coriander seeds
1 can diced tomatoes
1/4 teaspoon sugar (optional if you're trying to be healthy, but I find it brings out the flavor of the tomatoes)
1 1/2 cups cooked chickpeas (or 1 can chickpeas, drained and well rinsed)
5 oz raw spinach, sliced
1/4 cup cilantro (coriander leaves), sliced (optional if you don't care for it, which I know a lot of people don't)
salt
Melt the butter in a large frying pan or wok over medium-high heat. Add the oil, the onion, and a large pinch of salt. Cook, stirring often, until the onion is well softened.
Add the garlic, ginger, cinnamon, red pepper flakes, cardamom, turmeric, cloves, cumin, and coriander. Cook for another five minutes until the spices are getting more and more aromatic, stirring frequently. Don't let the spices stick and burn. If they look like they're about to, turn the heat down a bit.
Add the tomatoes, another large pinch of salt, and the sugar. Turn the heat to medium and simmer, stirring occasionally, for 10-12 minutes.
Now add the chickpeas and stir until they're heated through. Then add the spinach, one handful at a time, and stir until it's wilted. Add more salt to taste. At the last minute, add the cilantro.
Serve with Perfect Basmati Rice.
Serves 4. If you have leftovers, they taste even better the next day, once the flavors have had a chance to meld more.
So, since I was longing for something vaguely curry-like, I decided to invent my own. I think you could add pretty much anything to the spicy tomato sauce if you didn't have chickpeas and spinach. I expect leftover chicken would be wonderful, as would cauliflower florets, cubed potatoes, peas, and so on. I know it sounds like I've used a lot of fat to cook this in, but I do like the taste of butter in combination with spices, and it adds a lovely smoothness to the mouth-feel of the sauce.
I realized that it's not especially frugal to have to dash out and buy a lot of spices. I had all these sitting around my kitchen anyway, because I have several years' worth of collected spices. I buy mine in bulk from the supermarket. If your supermarket doesn't have bulk spices, try to find an Indian grocery or an international foods market, where they will be vastly cheaper than those little jars of spices in the supermarket that sell for ridiculous amounts. Failing that, you could leave out some or all of the spices listed, and add a judicious couple of teaspoons of good curry powder or garam masala.
Ingredients:
2 tablespoons butter
1 tablespoon peanut oil (any kind of oil would do, but I like peanut for its high smoking point)
1 onion, chopped medium
2 cloves garlic, crushed with the blade of a knife and chopped finely
1 tablespoon freshly grated ginger (I keep fresh ginger in my freezer, and pull it out to grate it into recipes as needed. No need even to peel the skin, as it comes off when you grate it from frozen)
1/2 teaspoon cinnamon
1/8 teaspoon red pepper flakes
1/4 teaspoon each of these: ground cardamom, turmeric, ground cloves, ground cumin seeds, ground coriander seeds
1 can diced tomatoes
1/4 teaspoon sugar (optional if you're trying to be healthy, but I find it brings out the flavor of the tomatoes)
1 1/2 cups cooked chickpeas (or 1 can chickpeas, drained and well rinsed)
5 oz raw spinach, sliced
1/4 cup cilantro (coriander leaves), sliced (optional if you don't care for it, which I know a lot of people don't)
salt
Melt the butter in a large frying pan or wok over medium-high heat. Add the oil, the onion, and a large pinch of salt. Cook, stirring often, until the onion is well softened.
Add the garlic, ginger, cinnamon, red pepper flakes, cardamom, turmeric, cloves, cumin, and coriander. Cook for another five minutes until the spices are getting more and more aromatic, stirring frequently. Don't let the spices stick and burn. If they look like they're about to, turn the heat down a bit.
Add the tomatoes, another large pinch of salt, and the sugar. Turn the heat to medium and simmer, stirring occasionally, for 10-12 minutes.
Now add the chickpeas and stir until they're heated through. Then add the spinach, one handful at a time, and stir until it's wilted. Add more salt to taste. At the last minute, add the cilantro.
Serve with Perfect Basmati Rice.
Serves 4. If you have leftovers, they taste even better the next day, once the flavors have had a chance to meld more.
Perfect basmati rice
For many years, I found making rice so problematic that I avoided the absorption method, and simply boiled it in lots of water and drained it. But I really do love white basmati rice that clumps together a little bit, and you can't get that with the boiling method.
Of course, basmati rice cooking times vary brand by brand, but I've figured out a method that seems to be very forgiving, no matter which brand you use.
Allow 1/4 cup of rice per person, or 1/3 cup if you're super hungry.
The magic formula is: one part rice, two parts boiling water. Boiling water out of the kettle. Trust me, it's a science.
While your kettle is heating up, turn one of the burners on your stove to high. (If your stove is gas, there's no need to do this until you put the pot on the stove, for obvious reasons.)
Mix your rice and boiling water in a pot (bigger is better than smaller, if you have a choice, because rice can boil over easily if you aren't careful), and add 1/4 teaspoon of salt per 1/4 cup of rice. (I know this sounds like a lot, but it's important to flavor the rice well so that it's not bland.) If you like a slightly buttery overtone to your rice, you can add half a teaspoon of butter to this mixture, and stir well.
Put your pot on the pre-heated stove, and wait until it's at a rolling boil. Now turn the stove to its lowest heat and clap a lid on the pot. DON'T TAKE THE LID OFF AT ANY TIME, FOR ANY REASON. You have been warned.
Set a timer for 15 minutes. When the 15 minutes are up, turn the burner off, but leave the pot on the stove (no need to take it off the burner) with the lid on for a further five minutes.
NOW you may take off the lid, fluff the rice, and serve.
Of course, basmati rice cooking times vary brand by brand, but I've figured out a method that seems to be very forgiving, no matter which brand you use.
Allow 1/4 cup of rice per person, or 1/3 cup if you're super hungry.
The magic formula is: one part rice, two parts boiling water. Boiling water out of the kettle. Trust me, it's a science.
While your kettle is heating up, turn one of the burners on your stove to high. (If your stove is gas, there's no need to do this until you put the pot on the stove, for obvious reasons.)
Mix your rice and boiling water in a pot (bigger is better than smaller, if you have a choice, because rice can boil over easily if you aren't careful), and add 1/4 teaspoon of salt per 1/4 cup of rice. (I know this sounds like a lot, but it's important to flavor the rice well so that it's not bland.) If you like a slightly buttery overtone to your rice, you can add half a teaspoon of butter to this mixture, and stir well.
Put your pot on the pre-heated stove, and wait until it's at a rolling boil. Now turn the stove to its lowest heat and clap a lid on the pot. DON'T TAKE THE LID OFF AT ANY TIME, FOR ANY REASON. You have been warned.
Set a timer for 15 minutes. When the 15 minutes are up, turn the burner off, but leave the pot on the stove (no need to take it off the burner) with the lid on for a further five minutes.
NOW you may take off the lid, fluff the rice, and serve.
Week's meal plan, January 12, 2014
It isn't a whole week since our last week's meal plan, but we have a bunch of things coming up this week that'll make it hard to go shopping, so we went today. We still have a bunch of food, including enough chickpeas for another couple of chickpea meals (who'd have thought you could get so much food out of one small bag of dried chickpeas?!), so we'll do that.
Last week's meals went brilliantly. That chicken pot pie soup from Skinnytaste.com is just amazing. Economical, nutritious, and lasts us three meals! It uses up all the leftover chicken, and tricks you into thinking you aren't eating a lot of vegetables by virtue of its creaminess, having been simmered in low-fat milk and thickened at the end with a bit of flour. I accidentally doubled the flour, but I really liked it that way--it made it seem extra thick and satisfying. I'm definitely going to add this to our repertoire of staples.
So, I think I've made some progress in both my quest to make myself like chickpeas and my quest to find the perfect veggie burger. I made a chickpea burger using some of vast crock pot of cooked chickpeas I made and some of the brown rice left over from another recipe. I have three criteria for veggie burgers: 1) it mustn't fall apart while you're cooking it; 2) it must be flavorful and have a pleasant, non-stodgy texture; 3) it mustn't be so starchy that it sends everyone into a carb coma. I think I've almost achieved that, but I'm going to tweak the recipe a bit more the next time I make it.
This week's recipes:
Breakfasts: steel cut oats with frozen fruit (already had both these things from last week) and yogurt
Lunches: peanut butter sandwiches OR eggs on toast, with apples, pieces of cheese, celery, carrot, etc.
Snacks: cheese, apples, etc.
Dessert: grapes
Drinks: milk for Baby B, water for us all, tea left over from last week for Mr. B and me
Extras: I'll probably make some homemade sandwich bread to augment our bread supply.
1) The aforementioned chickpea burger on homemade whole wheat hamburger buns, with slices of cheese and some spinach left over from last week.
2) Chickpea, tomato and spinach curry with Perfect Basmati Rice. Made with the chickpeas and spinach and rice I had left over from last week.
3) Chicken soup with lime and hominy from finecooking.com. (I love hominy, but until recently you couldn't find it in the stores around here, not even in the specialized Mexican sections. I was thrilled to discover recently that this had changed.) I'll make a side of quesadillas with some tortillas I need to use up, plus the remains of last week's large block of cheddar.
4) Hominy, ham, and broccoli quiche. To use up the rest of the giant can of hominy I bought, plus the block of Cotija cheese. I use an all-purpose crustless quiche recipe for this, adding whatever fillings I want. Very versatile!
5) Crock pot salsa verde chicken with cilantro-lime rice from Skinnytaste.com. Side of peas.
6) The creamy pasta recipe from the New York Times that I made last week, this time experimenting with more cheese, some peas, and some ham.
7) Leftovers... there will be a few, I think.
This week's groceries:
Fruits and vegetables:
1 head celery 1.18
2 lbs carrots 0.98
3 limes 0.76
3.93 lbs Fuji apples 5.03
3 broccoli crowns 1.60
2.15 lbs red grapes 4.04
Bulk:
1 lb rotini 0.84
Cans:
El Mexicano white hominy 1.77
2 cans of store-brand diced tomatoes 1.16
Dairy:
Nancy's low-fat yogurt 2.37
Darigold cottage cheese 1.98
Cotija cheese 3.78
Organic Valley 2% milk 3.46
Eggs 1.99
Misc.
Sara Lee 100% whole wheat sandwich bread 1.98
Frozen:
Store brand green peas, 1 lb 0.78
Meat:
2 locally raised chicken breasts (label said "all natural"..hmm) 5.38
1 ham steak 1.98
Total: $41.06
Not a bad haul, really. Now that I've stopped buying pre-grated cheese, the dairy bill went down substantially. The Cotija cost a few dollars, but it was actually a lot more than I'm going to need, so with any luck we'll all like it and want to use it up in other things. The grapes seem like a bit of an extravagance, but Baby B loves them, and she really doesn't get a whole lot of treats, so whatever.
It's funny, I really did get the bill down a bit this week, but I still feel like I'm being a spendthrift middle-class shopper. Back to beans next week, maybe? (I might give the chickpeas a rest for a while!)
Last week's meals went brilliantly. That chicken pot pie soup from Skinnytaste.com is just amazing. Economical, nutritious, and lasts us three meals! It uses up all the leftover chicken, and tricks you into thinking you aren't eating a lot of vegetables by virtue of its creaminess, having been simmered in low-fat milk and thickened at the end with a bit of flour. I accidentally doubled the flour, but I really liked it that way--it made it seem extra thick and satisfying. I'm definitely going to add this to our repertoire of staples.
So, I think I've made some progress in both my quest to make myself like chickpeas and my quest to find the perfect veggie burger. I made a chickpea burger using some of vast crock pot of cooked chickpeas I made and some of the brown rice left over from another recipe. I have three criteria for veggie burgers: 1) it mustn't fall apart while you're cooking it; 2) it must be flavorful and have a pleasant, non-stodgy texture; 3) it mustn't be so starchy that it sends everyone into a carb coma. I think I've almost achieved that, but I'm going to tweak the recipe a bit more the next time I make it.
This week's recipes:
Breakfasts: steel cut oats with frozen fruit (already had both these things from last week) and yogurt
Lunches: peanut butter sandwiches OR eggs on toast, with apples, pieces of cheese, celery, carrot, etc.
Snacks: cheese, apples, etc.
Dessert: grapes
Drinks: milk for Baby B, water for us all, tea left over from last week for Mr. B and me
Extras: I'll probably make some homemade sandwich bread to augment our bread supply.
1) The aforementioned chickpea burger on homemade whole wheat hamburger buns, with slices of cheese and some spinach left over from last week.
2) Chickpea, tomato and spinach curry with Perfect Basmati Rice. Made with the chickpeas and spinach and rice I had left over from last week.
3) Chicken soup with lime and hominy from finecooking.com. (I love hominy, but until recently you couldn't find it in the stores around here, not even in the specialized Mexican sections. I was thrilled to discover recently that this had changed.) I'll make a side of quesadillas with some tortillas I need to use up, plus the remains of last week's large block of cheddar.
4) Hominy, ham, and broccoli quiche. To use up the rest of the giant can of hominy I bought, plus the block of Cotija cheese. I use an all-purpose crustless quiche recipe for this, adding whatever fillings I want. Very versatile!
5) Crock pot salsa verde chicken with cilantro-lime rice from Skinnytaste.com. Side of peas.
6) The creamy pasta recipe from the New York Times that I made last week, this time experimenting with more cheese, some peas, and some ham.
7) Leftovers... there will be a few, I think.
This week's groceries:
Fruits and vegetables:
1 head celery 1.18
2 lbs carrots 0.98
3 limes 0.76
3.93 lbs Fuji apples 5.03
3 broccoli crowns 1.60
2.15 lbs red grapes 4.04
Bulk:
1 lb rotini 0.84
Cans:
El Mexicano white hominy 1.77
2 cans of store-brand diced tomatoes 1.16
Dairy:
Nancy's low-fat yogurt 2.37
Darigold cottage cheese 1.98
Cotija cheese 3.78
Organic Valley 2% milk 3.46
Eggs 1.99
Misc.
Sara Lee 100% whole wheat sandwich bread 1.98
Frozen:
Store brand green peas, 1 lb 0.78
Meat:
2 locally raised chicken breasts (label said "all natural"..hmm) 5.38
1 ham steak 1.98
Total: $41.06
Not a bad haul, really. Now that I've stopped buying pre-grated cheese, the dairy bill went down substantially. The Cotija cost a few dollars, but it was actually a lot more than I'm going to need, so with any luck we'll all like it and want to use it up in other things. The grapes seem like a bit of an extravagance, but Baby B loves them, and she really doesn't get a whole lot of treats, so whatever.
It's funny, I really did get the bill down a bit this week, but I still feel like I'm being a spendthrift middle-class shopper. Back to beans next week, maybe? (I might give the chickpeas a rest for a while!)
Crustless quiche
This is one of these superbly useful recipes that you can add more or less anything to. I love eggs and I love quiche, and I think all sorts of things would work here. Suggestions include cooked beans or grains; lightly steamed vegetables such as broccoli, cauliflower, corn, hominy, or peas; sauteed or caramelized onions; leftover cooked meats, diced up small; and so on. The only things I don't much like in quiche are vegetables that release a lot of liquids, such as mushrooms and zucchini. This is a personal taste thing, however--plenty of people do. I'd be sure to cook them thoroughly first in such a way that they release most of their liquid before you put them in the quiche. Any kind of cheese is fine here; I prefer one with a lot of flavor, such as Parmesan, sharp cheddar, feta, etc.
Ingredients:
6 eggs
1/4 cup milk, any kind
salt and pepper
1/2 cup cheese, any kind
Cooking spray
Preheat the oven to 360 degrees Fahrenheit, with the rack in the middle of the oven. Spray an 8x8 square baking dish with cooking spray.
Whisk the eggs together with the milk, salt, and pepper. Stir in the fillings of your choice. Pour the mixture carefully into the dish, and sprinkle the cheese evenly over the top.
Bake for 25-35 minutes, checking several times, until the eggs are set and the top is very lightly browned.
Serves 2 greedy adults and 1 greedy toddler.
Chickpea burgers
This may be the best vegetarian burger I've ever made, and I invented the recipe sort of by accident. I had chickpeas to use up, and some brown rice, and I was looking all over the internet for a burger recipe I could use. The only problem is that they all looked so awful, tasteless, and starchy. I don't really want to put two cups of rolled oats into a burger, because it sounds stodgy to me.
Well, there's plenty of starch in these burgers, but for some reason they didn't seem terribly starchy or stodgy, especially since I made the hamburger buns purposely rather small and thin. I liked the flavor of the chickpeas in the burger, especially the lovely golden crust that formed around them. In the future, I think I might add some more vegetables into this recipe for extra flavor and texture, or some herbs and spices. I'd like to experiment with finely grated carrot and finely diced celery. You could team the burgers up with any toppings you like, really--tomato and lettuce would be good. I used baby spinach, a slice of cheese, and a little bit of mayonnaise, and it was lovely. It passed the exacting toddler test, too.
Ingredients:
2 cups cooked chickpeas
1 cup cooked brown rice
2 tablespoons raw onion, very finely chopped
1 teaspoon garlic powder
1/2 teaspoon dried rosemary
1 teaspoon kosher salt (I know this sounds like a lot, but you sort of need the flavor)
a few good grinds of pepper
1 1/2 cups fresh whole wheat breadcrumbs (zap a couple of pieces of bread in the food processor)
1 egg, beaten
1 tablespoon peanut oil (or any other kind of oil you have; however, I like peanut because you can heat it to high temperatures)
Hamburger buns and the toppings of your choice
Put the chickpeas into the food processor and pulse a few times until they're roughly chopped. (They shouldn't look like hummus.) Add the rice to the food processor and pulse once, so that the rice is cut up but not a mush.
Transfer the mixture to a large bowl. Add the onion, garlic powder, rosemary, kosher salt, pepper, breadcrumbs, and beaten egg. Mix well to combine. Form four round patties from the mixture, trying to get them as flat as possible so that they'll brown well.
Heat the oil in a large non-stick or cast-iron frying pan over medium-high heat until it's shimmering. Add the patties and cook, covered, for 3-5 minutes on each side, until the burgers get a golden-brown crust.
Serves 4.
Well, there's plenty of starch in these burgers, but for some reason they didn't seem terribly starchy or stodgy, especially since I made the hamburger buns purposely rather small and thin. I liked the flavor of the chickpeas in the burger, especially the lovely golden crust that formed around them. In the future, I think I might add some more vegetables into this recipe for extra flavor and texture, or some herbs and spices. I'd like to experiment with finely grated carrot and finely diced celery. You could team the burgers up with any toppings you like, really--tomato and lettuce would be good. I used baby spinach, a slice of cheese, and a little bit of mayonnaise, and it was lovely. It passed the exacting toddler test, too.
Ingredients:
2 cups cooked chickpeas
1 cup cooked brown rice
2 tablespoons raw onion, very finely chopped
1 teaspoon garlic powder
1/2 teaspoon dried rosemary
1 teaspoon kosher salt (I know this sounds like a lot, but you sort of need the flavor)
a few good grinds of pepper
1 1/2 cups fresh whole wheat breadcrumbs (zap a couple of pieces of bread in the food processor)
1 egg, beaten
1 tablespoon peanut oil (or any other kind of oil you have; however, I like peanut because you can heat it to high temperatures)
Hamburger buns and the toppings of your choice
Put the chickpeas into the food processor and pulse a few times until they're roughly chopped. (They shouldn't look like hummus.) Add the rice to the food processor and pulse once, so that the rice is cut up but not a mush.
Transfer the mixture to a large bowl. Add the onion, garlic powder, rosemary, kosher salt, pepper, breadcrumbs, and beaten egg. Mix well to combine. Form four round patties from the mixture, trying to get them as flat as possible so that they'll brown well.
Heat the oil in a large non-stick or cast-iron frying pan over medium-high heat until it's shimmering. Add the patties and cook, covered, for 3-5 minutes on each side, until the burgers get a golden-brown crust.
Serves 4.
Friday, January 10, 2014
Recipe review: Creamy Pasta from the New York Times
I came across this recipe while trawling Martha Rose Shulman's incomparably wonderful Recipes for Health column in the New York Times. It intrigued me, since there are often nights when I have less than an hour's turnaround between coming home exhausted with Baby B, getting her bathed and into bed, and rushing off to my next appointment (I know; workaholic). Sometimes, I hate to admit, I'll eat toast for dinner, which is just dreadful. So I loved the look of this pasta dish, which seemed like a simplified, time-conscious alternative to macaroni and cheese.
Well, it was ok, and most importantly, Baby B ate every bit of it. But it needs some improvements.
First, I felt that the olive oil really didn't add anything to it, so I'd leave that out next time.
Second, it wasn't cheesy enough. I'd double the parmesan next time, and possible add an extra half-cup of grated cheddar to give it more of a cheesy flavor. (Thereby wrecking the whole "health" component, I suppose.)
Third, it needed more stuff in it. I made it with a side of peas, which ended up more or less getting mixed in on Baby B's plate, since she's a messy eater. But what it really needed was some finely diced cooked ham. Then it would have been really satisfying, and balanced.
But it was a neat idea to put the cottage cheese in the blender so that you still get the flavor without the clumpy bits. I'll definitely make this recipe again, albeit with adjustments.
Well, it was ok, and most importantly, Baby B ate every bit of it. But it needs some improvements.
First, I felt that the olive oil really didn't add anything to it, so I'd leave that out next time.
Second, it wasn't cheesy enough. I'd double the parmesan next time, and possible add an extra half-cup of grated cheddar to give it more of a cheesy flavor. (Thereby wrecking the whole "health" component, I suppose.)
Third, it needed more stuff in it. I made it with a side of peas, which ended up more or less getting mixed in on Baby B's plate, since she's a messy eater. But what it really needed was some finely diced cooked ham. Then it would have been really satisfying, and balanced.
But it was a neat idea to put the cottage cheese in the blender so that you still get the flavor without the clumpy bits. I'll definitely make this recipe again, albeit with adjustments.
Thursday, January 9, 2014
Frugality tips: when to buy name-brand products, when to buy generics
Part of my path to frugality has been learning to do without name-brand groceries. Often, there's really no difference between a name-brand product and the supermarket generic brand (or the version you can get in the bulk bins). In fact, sometimes it's the same company who makes a slightly less fancy version of the same product for the supermarket, so you aren't necessarily doing any better by getting the expensive name-brand one.
However, I've been forced to realize that you can't get generic brands 100% of the time, because sometimes they simply aren't up to scratch. Here are my carefully-researched findings so far.
Generic/bulk products that are absolutely fine:
However, I've been forced to realize that you can't get generic brands 100% of the time, because sometimes they simply aren't up to scratch. Here are my carefully-researched findings so far.
Generic/bulk products that are absolutely fine:
- Produce. I see no reason to buy some pre-packaged bag of name-brand spinach when right next door to it is a bin full of loose spinach that you can bag yourself for half the price. And so on.
- Baking supplies. Flour, sugar, oats, dried fruit, nuts--they're all probably fresher, and they cost lots and lots less when you buy them in bulk. (I make an exception for yeast, baking powder and baking soda. I prefer name-brands for those ones for quality reasons.)
- Dried products like rice, pasta, beans. All fine.
- Tea. At my supermarket, you can buy tea bags in the bulk section. The same brands cost far less per tea bag than if you got them all packed up in a box on the other side of the store. I find this mystifying.
- Other drinks, such as soda and sports drinks. I don't drink them myself, but on the rare occasion that I've tried a supermarket-brand cola or lemon-lime soda, I've found them indistinguishable from Coke or Sprite. Of course, people who drink soda and sports drinks regularly may have a more sensitive palate than mine when it comes to these things.
- Canned goods of all types. I'm not very experienced with canned vegetables, since I'm more of a frozen veg girl myself, but I consume vast quantities of canned tomatoes and tomato paste, and the expensive ones really aren't sufficiently better than the generic ones for me to bother with them. What's more, my supermarket's own brand of tomatoes doesn't have a BPA liner, which is actually pretty unusual for canned tomatoes.
- Frozen vegetables and fruits. I honestly can't tell the difference. I mean, frozen peas are frozen peas. I love that I can buy huge bags of them for eighty cents. Some people don't like frozen vegetables because they think they taste funny. My advice is to find out when they were packaged (it's usually stamped on the bag somewhere) and avoid anything older than a couple of weeks old. That way you won't have to deal with freezer burn.
- Spices. The best thing, of course, is if you have a specialized Indian grocery store in your vicinity, which I don't. That way, you can get super-cheap, very fresh spices (because of the high turnover). But I'm lucky to live near a store that has all the spices I use in my cooking in the bulk section, and they're really very cheap. One of my most unfavorite things in the world is those horrid little jars of spices that sell for $7-10 each, and who knows how long they've been sitting there? Of course, this means that my kitchen is a mess of different-sized jars full of sometimes unlabeled spices, but at least they were cheap.
Things you really need the name-brand for:
- The top one is boxed macaroni and cheese. I rarely get this stuff, but sometimes you have a hangover and all you want is radioactive orange goodness. I don't like endorsing a moderately evil company, but Kraft is really the only one that will do. I have never tried a generic mac'n'cheese that wasn't utterly revolting. And don't talk to me about the Annie's organic stuff. It doesn't taste good. It probably doesn't give you cancer either, but...well, you probably shouldn't eat boxed mac'n'cheese anyway. You have been warned.
- Mayonnaise. I seldom buy mayonnaise at the moment, but I had to get some last month to make an eccentric chocolate cake recipe for my daughter's birthday. I decided to economize by not getting the Best Foods/Hellmann's brand, and got the store brand instead. Big mistake. It was vile. Subsequent research (i.e. asking my girlfriends) has revealed that no one has ever had a good experience with generic mayonnaise. Best Foods or make your own are the only two choices. And I've decided, after several failures, that life is too short to be faffing about trying to make mayonnaise.
- Dairy products. I can't, to my sorrow, live a totally organic-foods lifestyle. I've decided the benefits of eating non-organic fruits and vegetables outweigh the risks of the pesticide residues they contain. But I draw the line at non-organic dairy. I feel that my daughter deserves to grow up without ingesting a whole lot of bovine growth hormones, thanks very much, so we drink organic milk, and when we get non-organic dairy products, I make sure that they come from cows that haven't been fed growth hormones. I definitely won't use supermarket-brand dairy products, even though in some cases they're half the price of the organic ones I buy.
- Meat. I don't want to buy meat from animals that are full of poisons and have lived horrible lives and died horrible deaths. I would rather be a vegetarian (noooooo!). So I've started buying progressively less and less meat, but when I do, I make sure that the packaging indicates that it's all-natural and cruelty-free. I don't know how much to believe the labels. In fact, I'm pretty sure that there's no way that the chicken we eat can really be all-natural and cruelty-free for the price that it is. Still, I don't buy the supermarket brand.
- Coffee. I'd rather not drink coffee at all than drink bad coffee. Coffee is now the one thing I don't buy from the supermarket, having had a couple of bad experiences with it in the past. It costs more or less the same to go to a really good independent coffee roasting place where you can ask them where the beans came from, so why not do that from time to time? Mr. B and I don't drink tremendous amounts of coffee because of the price of it, but when we do, we want to enjoy it.
- Cereal. Knock-off cereal is usually vile. I don't eat much processed cereal these days (Baby B and I are porridge fanatics, and only steel-cut oats will do), but I've tried all manner of knock-offs of Special K, Cheerios, Rice Krispies, Chex, etc, and none of them ever taste quite right.
It occurs to me that although this is a food blog, I could include a few other groceries, since this is a post about supermarket shopping.
Other things for which generics are OK:
- Shampoos and conditioners. A lot of supermarkets do own-brand versions of popular products that have exactly the same ingredients. I've never encountered one that was sub-standard.
- Paper products. I'm sure the fancy-pants ones full of moisturizers and scents and cushiony textures are nicer, but come on, it's toilet paper/tissues/paper towels, who really cares? I try to avoid using paper towels much anyway, in favor of washable cloths. I'm told the cloth handkerchief is making a comeback, too.
- Feminine hygiene products. The supermarket ones are fine. Stop being such a priss.
- Soaps (see shampoos).
- Dish and laundry detergents. Cleaning supplies in general. Fancy cleaning products are a waste of money. Leave them to the professionals, or the paranoid.
Groceries you want name brands for:
- Trash bags. I have had many, many bad experiences with cheap trash bags. Just believe me on this one. Get the fancy ones that don't split and that tie up properly.
- Moisturizers and sunscreens. Occasionally the knock-off brands are ok, but others are chock-full of parabens and phthalates. Of course, the originals sometimes have these too, but sometimes the knock-off ones add these chemicals where they didn't exist in the originals. In particular, don't buy knock-off cocoa butter lotion instead of Palmer's. I've never found one that didn't have parabens in it. Palmer's is God's gift to ladies who have sustained a few battle-scars in pregnancy, so I don't mind giving it some free advertising.
- Pet food. My dog can only digest grain-free food. Bulk and generic pet food Will Not Do.
- Children's acetaminophen and ibuprofen products. I have done a thorough survey of these products, and have been appalled to see that the supermarket brands are often full of food dyes, artificial flavors, high-fructose corn syrup, and parabens--parabens!--in the ingredients. Just grit your teeth and get the expensive name-brand.
Recipe review: Nigella Lawson's pumpkin scones
I came across this Better Homes and Gardens recipe quite by mistake. I was looking for something else, but then "pumpkin scones" jumped off the page at me. Since I had all the ingredients except the chilli oil, I decided to give it a whirl. I ransacked my kitchen for something that might work instead, and settled on using peanut oil and a pinch of cayenne instead.
This is a pretty eccentric scone recipe. I consider myself quite a scone connoisseur, so it seemed strange not to have to rub cold butter into the flour with a pastry blender. And there was an egg! And pureed pumpkin! Strange!
The finished product tasted pretty good, but a little heavy on the baking powder. This is probably my fault, though, because I couldn't get my favorite baking powder--Rumford's no-aluminum one--the last time I was at the supermarket. I swear, it makes a difference. Baking tastes so much better without that nasty metallic undertone. I can't believe I never found out about this stuff until maybe a year ago. My entire life, I'd though baking powder inevitably tasted nasty, but my dears, it is not true!
Pumpkin seems like a tricky product to me. There's a reason people always put masses of spices in it, and that's because it tastes simultaneously bland and odd. I can't explain it. Next time I make these scones (I think I probably will), I'll put twice the amount of cayenne in them if I still don't have chilli oil, and at least twice the amount of Parmesan. I might go even further and add a handful of grated sharp cheddar to improve the flavor and texture.
This is a pretty eccentric scone recipe. I consider myself quite a scone connoisseur, so it seemed strange not to have to rub cold butter into the flour with a pastry blender. And there was an egg! And pureed pumpkin! Strange!
The finished product tasted pretty good, but a little heavy on the baking powder. This is probably my fault, though, because I couldn't get my favorite baking powder--Rumford's no-aluminum one--the last time I was at the supermarket. I swear, it makes a difference. Baking tastes so much better without that nasty metallic undertone. I can't believe I never found out about this stuff until maybe a year ago. My entire life, I'd though baking powder inevitably tasted nasty, but my dears, it is not true!
Pumpkin seems like a tricky product to me. There's a reason people always put masses of spices in it, and that's because it tastes simultaneously bland and odd. I can't explain it. Next time I make these scones (I think I probably will), I'll put twice the amount of cayenne in them if I still don't have chilli oil, and at least twice the amount of Parmesan. I might go even further and add a handful of grated sharp cheddar to improve the flavor and texture.
Recipe Review: Rice and Tomato Soup from Food Network
I had high hopes of this recipe, because I generally love Nigella Lawson and find that her recipes usually work out well.
I suppose even the beleaguered Ms. Lawson has off days when it comes to writing recipes, however. This soup was very bland. Very, very bland. I even added some leftover beef broth, Worcestershire sauce, and butter to it to give it flavor and richness, but it didn't work. What it really needed, I hate to say, was some crumbled cooked bacon or Italian sausage.
My search for the perfect healthy-yet-substantial tomato soup continues.
I suppose even the beleaguered Ms. Lawson has off days when it comes to writing recipes, however. This soup was very bland. Very, very bland. I even added some leftover beef broth, Worcestershire sauce, and butter to it to give it flavor and richness, but it didn't work. What it really needed, I hate to say, was some crumbled cooked bacon or Italian sausage.
My search for the perfect healthy-yet-substantial tomato soup continues.
Recipe review: Chickpea Casserole from theKitchn.com
I really wanted to like this chickpea casserole. It's my New Year's Resolution to cook with more beans, lentils, and chickpeas, and besides, it was so full of interesting and unusual things that I was curious. Would it be like a quiche? A gratin? A luscious, oozing cheese dish that would become a sort of healthy replacement for baked macaroni and cheese on a chilly winter's night?
It wasn't really any of these things. It wasn't inedible or disgusting, but the texture was odd and clumping, with the cottage cheese curds clinging to the chickpeas in an odd and displeasing manner. I felt that the lemon zest overpowered the other flavors, which is saying something considering that the other flavors were raw shallots, raw garlic, and quite a lot of parmesan. I could barely taste the herbs, and the brown rice was more or less superfluous because you sure couldn't taste that, either. On the whole, I felt that the balance of flavors needed some serious tweaking. But it won't be by me doing this tweaking, because I'm not making it again.
The worst of it was that I initially considered halving the recipe, because five cups of chickpeas seemed like an awful lot. But then I thought "This looks like a lot of work, so I might as well have leftovers." Big mistake: it made enough to feed eight or ten people, and now I have a refrigerator full of leftovers that only I am likely to eat, since Mr. B is out of town on business and Baby B turned up her adorable little nose at it and said "Ucky!" until I broke down and made her some toast with peanut butter instead.
You know a recipe is less than wonderful when your favorite thing in it is the breadcrumb topping....... back to the drawing board for my plan to start liking chickpeas.
The one good thing was that I figured out a way to cook chickpeas that makes them at least taste better than the canned version. You soak them overnight in lots of cold water, and the next morning you drain them, cover them with lots of boiling water in the slow cooker, and cook them on high for three hours. Or I suppose you could cook them on low all day while you're out at work. My little 1.35lb bag of dried chickpeas made a whopping eight cups of cooked ones, so I have loads of chickpeas left over to practice on.
It wasn't really any of these things. It wasn't inedible or disgusting, but the texture was odd and clumping, with the cottage cheese curds clinging to the chickpeas in an odd and displeasing manner. I felt that the lemon zest overpowered the other flavors, which is saying something considering that the other flavors were raw shallots, raw garlic, and quite a lot of parmesan. I could barely taste the herbs, and the brown rice was more or less superfluous because you sure couldn't taste that, either. On the whole, I felt that the balance of flavors needed some serious tweaking. But it won't be by me doing this tweaking, because I'm not making it again.
The worst of it was that I initially considered halving the recipe, because five cups of chickpeas seemed like an awful lot. But then I thought "This looks like a lot of work, so I might as well have leftovers." Big mistake: it made enough to feed eight or ten people, and now I have a refrigerator full of leftovers that only I am likely to eat, since Mr. B is out of town on business and Baby B turned up her adorable little nose at it and said "Ucky!" until I broke down and made her some toast with peanut butter instead.
You know a recipe is less than wonderful when your favorite thing in it is the breadcrumb topping....... back to the drawing board for my plan to start liking chickpeas.
The one good thing was that I figured out a way to cook chickpeas that makes them at least taste better than the canned version. You soak them overnight in lots of cold water, and the next morning you drain them, cover them with lots of boiling water in the slow cooker, and cook them on high for three hours. Or I suppose you could cook them on low all day while you're out at work. My little 1.35lb bag of dried chickpeas made a whopping eight cups of cooked ones, so I have loads of chickpeas left over to practice on.
Tuesday, January 7, 2014
Week's meal plan, January 7 2014
Well, here I am in week one of my New Year's Resolution to include more beans, lentils, and chickpeas in our family's diet! This week's goal is to make myself like chickpeas. I'm really not that excited about chickpeas, you know. Apart from hummus, which I moderately like, you can pretty much keep chickpeas, as far as I'm concerned. Falafel seems kind of bland and oily. Channa masala? It's ok, but if I'm going to an Indian restaurant, I'd rather have sag paneer or something like that. Chickpea burgers and other earnest, worthy health-food things tempt me not.
With this in mind, I'm going to cook up a large vat of chickpeas in my slow cooker and attempt two of the recipes I found on the internet: this chickpea casserole and this chickpea spread that claims to be just like a tuna spread, only better. Considering that I don't like canned tuna (ugh, the smell), most things would be better than that, so I have high hopes.
This week's meal plan:
Breakfasts: steel cut oats with frozen blueberries and a scoop of yogurt
Lunches: toast made from my homemade whole wheat sandwich bread, with eggs (boiled, scrambled, fried, whatever), with an apple.
Dinners:
Roast chicken with green beans and a slice of homemade bread
Chicken leftovers into Chicken Pot Pie Soup from Skinnytaste.com
Martha Rose Shulman's Creamy Pasta, side of steamed peas
Chickpea casserole (link above) with a side of sauteed spinach
Chickpea spread (link above) on homemade bread
Leftovers (there will be lots of the soup and the casserole)
Snacks:
Slices of cheese (I have stopped buying grated and individually wrapped cheese products--blocks only from now on. Duh, what was I thinking? So much cheaper, so much healthier and so much nicer to have freshly-sliced or freshly-grated cheese.)
Desserts: apples, grapes.
Drinks: milk for Baby B, tap water for all of us, iced black tea or hot black tea for Mr. B and me.
This week's shopping list (not a complete list for what you need for the above recipes, because I already had quite a lot of frozen fruits and vegetables, yogurt, eggs, whole wheat flour, mayonnaise, etc):
Fruits and vegetables:
1 lb red grapes 2.78
3 lbs Braeburn apples 2.94
10 oz bag of spinach 1.98
2 heads of garlic 0.96
1 bunch parsley 0.58
3.66 lbs onions 2.49
8oz brown mushrooms 1.88
Bulk:
1.61 lbs steel cut oats 1.01
1.35 lbs dried chickpeas 1.42
1 lb whole wheat rotelle 1.09
1.33 lbs basmati rice 2.39
1.26 lbs unbleached white flour 0.42
1.26 lbs white bread flour 0.53
Dairy:
Darigold cottage cheese 1.88
1 gallon Organic Valley 2% milk 7.20
1/2 a gallon Organic Valley 1% milk 3.60
1 wedge Stella parmesan 4.48
1 lb block Tillamook cheddar 4.98
Meat:
1 whole chicken 6.12
Frozen:
1 lb green beans 0.78
Misc.
100 Red Rose plain black tea bags 3.49
Total: $53.00
So a pretty good total, although I still had so much food at home from my mother-in-law's Christmas gifts that the true cost would be greater.
I can't believe it only occurred to me this week that buying cheese in blocks would be better than getting the pre-shredded kind. Where I grew up, cheese was only available in blocks, so when I was an adult and realized you could buy it pre-shredded, I was overjoyed because I hated grating cheese by hand. For some reason I always got my knuckle with the grater, which was painful, messy and disgusting.
Fast forward to this week, when I found out that not only does the pre-shredded kind come with all sorts of nasty fillers to keep the cheese shreds separate from each other, but it's more expensive if you actually examine how much it all costs ounce for ounce. Not drastically more expensive, but enough to keep thrifty Mrs. B from buying it any more. I noticed long ago that freshly grated Parmesan is far nicer than the stuff in containers, and of course freshly grated cheddar, or mozzarella, or any other kind of cheese, is going to taste better than the bagged stuff. Also, the fact that I detest grating cheese so much will probably lead to our eating less of it, which will be both more economical and healthier. Hooray!
With this in mind, I'm going to cook up a large vat of chickpeas in my slow cooker and attempt two of the recipes I found on the internet: this chickpea casserole and this chickpea spread that claims to be just like a tuna spread, only better. Considering that I don't like canned tuna (ugh, the smell), most things would be better than that, so I have high hopes.
This week's meal plan:
Breakfasts: steel cut oats with frozen blueberries and a scoop of yogurt
Lunches: toast made from my homemade whole wheat sandwich bread, with eggs (boiled, scrambled, fried, whatever), with an apple.
Dinners:
Roast chicken with green beans and a slice of homemade bread
Chicken leftovers into Chicken Pot Pie Soup from Skinnytaste.com
Martha Rose Shulman's Creamy Pasta, side of steamed peas
Chickpea casserole (link above) with a side of sauteed spinach
Chickpea spread (link above) on homemade bread
Leftovers (there will be lots of the soup and the casserole)
Snacks:
Slices of cheese (I have stopped buying grated and individually wrapped cheese products--blocks only from now on. Duh, what was I thinking? So much cheaper, so much healthier and so much nicer to have freshly-sliced or freshly-grated cheese.)
Desserts: apples, grapes.
Drinks: milk for Baby B, tap water for all of us, iced black tea or hot black tea for Mr. B and me.
This week's shopping list (not a complete list for what you need for the above recipes, because I already had quite a lot of frozen fruits and vegetables, yogurt, eggs, whole wheat flour, mayonnaise, etc):
Fruits and vegetables:
1 lb red grapes 2.78
3 lbs Braeburn apples 2.94
10 oz bag of spinach 1.98
2 heads of garlic 0.96
1 bunch parsley 0.58
3.66 lbs onions 2.49
8oz brown mushrooms 1.88
Bulk:
1.61 lbs steel cut oats 1.01
1.35 lbs dried chickpeas 1.42
1 lb whole wheat rotelle 1.09
1.33 lbs basmati rice 2.39
1.26 lbs unbleached white flour 0.42
1.26 lbs white bread flour 0.53
Dairy:
Darigold cottage cheese 1.88
1 gallon Organic Valley 2% milk 7.20
1/2 a gallon Organic Valley 1% milk 3.60
1 wedge Stella parmesan 4.48
1 lb block Tillamook cheddar 4.98
Meat:
1 whole chicken 6.12
Frozen:
1 lb green beans 0.78
Misc.
100 Red Rose plain black tea bags 3.49
Total: $53.00
So a pretty good total, although I still had so much food at home from my mother-in-law's Christmas gifts that the true cost would be greater.
I can't believe it only occurred to me this week that buying cheese in blocks would be better than getting the pre-shredded kind. Where I grew up, cheese was only available in blocks, so when I was an adult and realized you could buy it pre-shredded, I was overjoyed because I hated grating cheese by hand. For some reason I always got my knuckle with the grater, which was painful, messy and disgusting.
Fast forward to this week, when I found out that not only does the pre-shredded kind come with all sorts of nasty fillers to keep the cheese shreds separate from each other, but it's more expensive if you actually examine how much it all costs ounce for ounce. Not drastically more expensive, but enough to keep thrifty Mrs. B from buying it any more. I noticed long ago that freshly grated Parmesan is far nicer than the stuff in containers, and of course freshly grated cheddar, or mozzarella, or any other kind of cheese, is going to taste better than the bagged stuff. Also, the fact that I detest grating cheese so much will probably lead to our eating less of it, which will be both more economical and healthier. Hooray!
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