tag:blogger.com,1999:blog-55755781325141768452024-03-25T11:33:11.059-07:00The Flat-Broke FoodieEating well on a budgetDan Callhttp://www.blogger.com/profile/10553826834294514956noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-5575578132514176845.post-50705143914000116462012-11-05T02:34:00.001-08:002012-11-05T02:34:56.494-08:00Whole Foods Detox Salad-ishConfession:<br />
I've never gone to Whole Foods to buy this salad. If I go to Whole Check, it's usually for a fun treat, not vegetables. Seriously.<br />
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However, I found this pin on Pinterest and fell in love with this salad. Give it a try! You'll be hooked!<br />
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A shout out to <a href="http://ohsheglows.com/2011/09/27/detox-salad/">Oh She Glows</a> blog for the recipe I modified from.<br />
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<span style="text-decoration: underline;">Ingredients:</span><br />
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<a href="http://3.bp.blogspot.com/-ppz3MQ41VzE/UJeWCdEeBHI/AAAAAAAAAFc/Ev2uECSMR7o/s1600/Photo2697.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-ppz3MQ41VzE/UJeWCdEeBHI/AAAAAAAAAFc/Ev2uECSMR7o/s320/Photo2697.jpg" width="320" /></a></div>
<ul>
<li>1 head broccoli, stems removed</li>
<li>1/2 head cauliflower, stems removed</li>
<li>1 cups shredded carrots</li>
<li>1/4 cup sunflower seeds</li>
<li>1/2 cup craisins (or raisins)</li>
<li>1/2 cup finely chopped fresh parsley (or cilantro)</li>
<li>4-6 tbsp fresh lemon juice, to taste</li>
<li>1/4-1/2 tsp salt</li>
<li>1 T chia</li>
<li>1-2 T Agave or honey, to drizzle on before serving</li>
</ul>
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1. In a food processor (or chop by hand) process the broccoli (no stems) until fine. Add into large bowl.<br />
2. Now process the cauliflower (no stems) until fine and add into bowl. Do the same with the carrots.<br />
3. Stir in the sunflower seeds, craisins, and herbs. Add lemon juice and seasonings to taste.<br />
4. Drizzle with Agave to taste.<br />
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This last batch I also added green onions. Seriously, people. Try this salad.The Flat Broke Foodiehttp://www.blogger.com/profile/16078621057132812007noreply@blogger.com7tag:blogger.com,1999:blog-5575578132514176845.post-82701932381664863592012-10-27T13:08:00.001-07:002012-10-27T13:09:26.159-07:00Bob's Red Mill CookiesI'm such a fan of Bob's Red Mill products. The problem is that it's pretty spendy. Recently, to my surprise, I discovered that Big Lots buys Bob's and sells it for half price of what it sells for in the grocery stores!<br />
I bought the Organic Whole Grain High Fiber Hot Cereal to try out for healthy breakfasts, when I found this recipe on the side. Today we made them to take to a party and they are divine!<br />
Here's the recipe with my tweaks.<br />
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<a href="http://1.bp.blogspot.com/-MlMWuvPD0q4/UIw-p7TZ5UI/AAAAAAAAAP4/f85iRevj-dw/s1600/cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-MlMWuvPD0q4/UIw-p7TZ5UI/AAAAAAAAAP4/f85iRevj-dw/s320/cookies.jpg" width="320" /></a></div>
1/4 cup Softened Butter<br />
1/2 cup Evaporated Can Juice Sugar (I used slightly less)<br />
1/3 cup Milk (any)<br />
1 tsp Vanilla<br />
1/2 to 3/4 cup Whole Wheat Flour<br />
1/2 cup Shredded Coconut<br />
1 tsp Baking Powder<br />
1/8 tsp Sea Salt<br />
1 scoop Protein Powder (any)<br />
3/4 cup Chocolate Chips (optional, not in original recipe)<br />
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Preheat oven to 350. Beat together butter and sugar til well blended. Add milk and vanilla and mix til smooth. <br />
In a separate bowl, mix together flour, cereal, coconut, baking powder, and salt. Pour dry ingredients into the wet and mix until just combined. Scoop by the tablespoon onto a greased cookie sheet and pat down slightly.<br />
Bake at 350 for 12 minutes.<br />
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DISCLAIMER: These cookies aren't low calorie, but they are high fiber and high protein. Also, they're great for people like me who have a wheat sensitivity, but they AREN'T fat free or gluten free.<br />
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Enjoy! </div>
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Angenette </div>
<br />Dan Callhttp://www.blogger.com/profile/10553826834294514956noreply@blogger.com1tag:blogger.com,1999:blog-5575578132514176845.post-11238277719774424362012-09-16T17:49:00.002-07:002012-09-16T17:49:46.353-07:00Crock Pot Spinach Artichoke Dip Turkey<div dir="ltr" style="text-align: left;" trbidi="on">
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I recently had a horrible craving for that yummy spinach-artichoke dip. Since I'm on a pretty strict diet, I had to wait til my "free food day" to make it. Of course I ended up forgetting. It worked out great, though, because I used the ingredients to make something pretty spectacular in my crock pot.</div>
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<a href="http://2.bp.blogspot.com/-NCIbUlOH0gg/UFZmBLBrZdI/AAAAAAAAAFE/xfiwq-irvbA/s1600/ingredientes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-NCIbUlOH0gg/UFZmBLBrZdI/AAAAAAAAAFE/xfiwq-irvbA/s320/ingredientes.jpg" width="320" /></a></div>
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<u><b>Spinach Artichoke Dip Turkey</b></u></div>
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1 pack Cream Cheese (any type)</div>
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1 box frozen Creamed Spinach</div>
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1 small bottle Artichoke hearts</div>
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1 lb ground Turkey (I used 99/1, but I don't think fat content matters)</div>
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1/2 cup Sour Cream</div>
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Salt and Pepper to taste</div>
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That's it!I threw it all in the crock pot, stirred it every 45-60 minutes, and it produced this:</div>
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<a href="http://1.bp.blogspot.com/-zh2617mILjo/UFZmFttyOHI/AAAAAAAAAFM/Vq2f2cTs-HA/s1600/spin+art+turk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-zh2617mILjo/UFZmFttyOHI/AAAAAAAAAFM/Vq2f2cTs-HA/s320/spin+art+turk.jpg" width="320" /></a></div>
We served it over rice, but it could easily be made into a sandwich, crostini topping, pita filling, even pizza topping. It was THAT good.<br />
As for calories, I figured those out, too. Not too shabby, as I used mostly lean items. 400 for the whole dish. Price was good, too, since I found the frozen spinach on sale and the artichoke hearts, too.</div>
The Flat Broke Foodiehttp://www.blogger.com/profile/16078621057132812007noreply@blogger.com2tag:blogger.com,1999:blog-5575578132514176845.post-92076360307353854662011-06-30T19:57:00.001-07:002011-06-30T19:57:09.358-07:00The End is Near?Is it time to hang up the apron on this blog?Dan Callhttp://www.blogger.com/profile/10553826834294514956noreply@blogger.com2tag:blogger.com,1999:blog-5575578132514176845.post-63273534625415986482011-06-24T14:47:00.001-07:002011-06-24T14:53:54.680-07:00Hey, Mikey!I've been reading everything I can get my hands on regarding healthy food, how our modern lifestyle is detrimental to our health, disastrous farming practices, the vile garbage we call fast food, etc.<br />Whoever said "Knowledge is power" didn't like Whoppers.<br />Because I now refuse to take my kids to <span class="blsp-spelling-error" id="SPELLING_ERROR_0">McDonalds</span>, much to their chagrin, I've been trying to make acceptable (to them) substitutions for "kid foods" at home. Thus today's idea.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-oftldQCq5nQ/TgUGhTJAQ1I/AAAAAAAAAE8/QP0Y94q6KgM/s1600/nuggets.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://1.bp.blogspot.com/-oftldQCq5nQ/TgUGhTJAQ1I/AAAAAAAAAE8/QP0Y94q6KgM/s200/nuggets.jpg" alt="" id="BLOGGER_PHOTO_ID_5621906878985421650" border="0" /></a><br /><span style="font-weight: bold;">Yummy Veggie Nuggets</span><br />I usually slice my eggplant and end up with those end pieces that I don't even know what to do with. Today, I cut those end pieces up in little nugget-sized chunks. Egg wash, salt, bread crumbs, pan fried, and a side of ketchup. My 4 year old ate a plateful before thinking to ask what they were.<br />Since I used leftover bits of eggplant, I'm guessing about 10 - 20 cents a plate of these nuggets.The Flat Broke Foodiehttp://www.blogger.com/profile/16078621057132812007noreply@blogger.com0tag:blogger.com,1999:blog-5575578132514176845.post-7604415362507112972011-06-14T11:20:00.001-07:002011-06-14T11:33:51.478-07:00Help, Please!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-ZHyfhTnUCyY/Tfepb-Hm5YI/AAAAAAAAAE0/0e6m6Vza6rA/s1600/refried-beans.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 200px; height: 150px;" src="http://3.bp.blogspot.com/-ZHyfhTnUCyY/Tfepb-Hm5YI/AAAAAAAAAE0/0e6m6Vza6rA/s200/refried-beans.jpg" alt="" id="BLOGGER_PHOTO_ID_5618145358164452738" border="0" /></a>Friends, I have a bucketload of refried pinto beans. Literally, a bucketload. We all know they are inexpensive and easy to prepare and tasty, but I'm seriously thinking if I see another bean burrito I might throw it out the window.<br />I know there are recipes out there that use beans, other than the obvious Mexi-style ideas. We've done all those.<br />Will you help me? How should I use my (bigger-than-my-head) tupperware full of beans? Keep in mind they were prepared with garlic and bay, so only savory recipes, please!The Flat Broke Foodiehttp://www.blogger.com/profile/16078621057132812007noreply@blogger.com3tag:blogger.com,1999:blog-5575578132514176845.post-16127345551804502022011-05-23T12:09:00.000-07:002011-05-23T12:14:59.341-07:00PolentaI don't know why Polenta has escaped my sight for a flatbroke favorite. Polenta is corn meal that has been boiled until it's a creamy, yummy foundation for any meal.<br />I like to cook my polenta in reduced fat broth for a lighter version or in milk and cheese for a heavier (non-diet friendly) creamier version.<br />Today, I made 1/4 cup of polenta in 1 cup of broth. Then I topped it with sauteed onions and squash with basil, deglazing the pan with vinegar. It was so comforting, and the whole dish cost less than $1, and I could only eat about half.<br />Another favorite way to make polenta is with spaghetti sauce instead of pasta.<br />My <em>FAVORITE</em> way to eat polenta (also the one I never ever do anymore because of the calories) is to wrap it around a piece of mozzarella cheese and deep fat fry it until it turns a light golden brown. Then dip it in marinara. It's <strong><span style="color:#330033;">spectacular</span></strong>.The Flat Broke Foodiehttp://www.blogger.com/profile/16078621057132812007noreply@blogger.com0tag:blogger.com,1999:blog-5575578132514176845.post-16883641804473923172011-05-19T15:30:00.000-07:002011-05-19T15:31:49.333-07:00Flat-Gross FoodThese are the ingredients in McDonald's chicken nuggets.<br />Sure, they're inexpensive now, but how much will they cost in the future?<br /><br /><br /><ul><br /><li>Chicken Breast, Water, Corn Starch Modified, Salt, Flavor(s) Chicken (,, Yeast Extract, Wheat Starch, Flavoring Natural, Safflower Oil, Dextrose, Citric Acid, Rosemary ),, Sodium Phosphate, Seasoning (,, Rosemary Extract, Canola Oil and/or,, Soybean(s) Oil, Mono and Diglycerides, Lecithin ),, Breading (,, Wheat Enriched Bleached Flour (,, Flour, Niacin, Iron Reduced, Thiamine Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid (Vitamin aB) ),, Corn Flour Yellow, Wheat Flour Bleached, Leavening (,, Baking Soda, Sodium Acid Pyrophosphate, Sodium Aluminum Phosphate, Monocalcium Phosphate, Calcium Lactate ),, Spice(s), Whey, Corn Starch ),, Breading ( set in Vegetable(s) Oil), Vegetable(s) Oil Partially Hydrogenated (,, Soybean(s) Oil Partially Hydrogenated and/or,, Corn Oil Partially Hydrogenated and/or,, Canola Oil Partially Hydrogenated and/or,, Cottonseed Oil and/or,, Sunflower Oil and/or,, Corn Oil ),, TBHQ To Preserve Freshness,, Dimethylpolysiloxane <strong>An Anti-foaming Agent</strong>.</li></ul><br /><p>Um, gross. An anti-foaming agent?</p>The Flat Broke Foodiehttp://www.blogger.com/profile/16078621057132812007noreply@blogger.com0tag:blogger.com,1999:blog-5575578132514176845.post-61218480776885563372011-05-16T11:13:00.001-07:002011-05-16T11:18:37.057-07:00Homemade Pitas!I have been wanting a good<span style="font-weight: bold;"> </span><span style="font-size:130%;">pita </span>recipe for a while. <a href="http://budgetbytes.blogspot.com/2010/12/pita-bread-078-recipe-010-serving.html">This is the recipe </a>I'll be making today, to eat a yummy pita and hummus snack this afternoon. It looks <span style="font-size:130%;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">delish</span></span> and totally doable. The pita price came out to $0.78 for 8 pitas. Also, this blog I'm linking you to is pretty sweet. <br />Also, a<span style="font-weight: bold;font-size:130%;" > </span><span style="font-size:130%;"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">flatbroke</span> tip</span><span style="font-weight: bold;"> </span>from me: Costco sells individual serving sizes of hummus. If you eat <span class="blsp-spelling-error" id="SPELLING_ERROR_2">pre</span>packaged food in serving size containers, you'll <span style="font-size:130%;">eat less</span> of it (at least I will, especially hummus) and therefore <span style="font-size:130%;">spend less</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_3">dinero</span>.<br />Enjoy!The Flat Broke Foodiehttp://www.blogger.com/profile/16078621057132812007noreply@blogger.com0tag:blogger.com,1999:blog-5575578132514176845.post-28659875691368202462011-03-13T09:58:00.000-07:002011-03-13T10:11:49.631-07:00No Wheat? No Prob!I'm not Catholic, but I do my own version of Lent every year. I think it's a good tradition, and it does our body and spirit good to have a little more self control, IMO.<br />This year, I decided to give up something I love very much but I know doesn't love me: WHEAT.<br />I was told by an Iridologist who looked like Dr Ruth's older sister that I have a slight wheat allergy. I know, she's not a doctor, but the eyes don't lie. <br />Anyway, the less wheat I eat, the better I feel, and that's the truth. That's also what led me to give up wheat for this year's sacrifice. <br />Many of my favorite foods are made of wheat: bread, pasta, pizza crust, pasta, and pasta. Oh, and pasta. I thought that this would mean a really difficult withdrawal phase for me. Thankfully, that isn't the case. I've found excellent, low cost meals that are not shy on flavor. For example:<a href="http://3.bp.blogspot.com/-7XdMG3RfojA/TXz4Bquqb7I/AAAAAAAAAEo/kvRoO2wSr8c/s1600/salmon.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 274px; FLOAT: left; HEIGHT: 220px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5583610345566138290" border="0" alt="" src="http://3.bp.blogspot.com/-7XdMG3RfojA/TXz4Bquqb7I/AAAAAAAAAEo/kvRoO2wSr8c/s320/salmon.jpg" /></a><br />This is a 4 oz salmon fillet ($0.75), pan fried with a little Pam, a screaming hot pan, and cooked skin side down. It's seasoned with dill and kosher salt, then covered with the heat lowered. I served it over half a cup of rice and next to some steamed broccoli and asparagus (bought on sale) cooked over the rice. Everything got drizzled with lemon juice and Parmesan cheese, and cost easily less than $1.75 for the whole meal.<br />Was it delicious? YES.<br />Did I miss wheat? NO.<br />I'm open to no-wheat recipes, if you'd like to share your favorites. And by "I'm open" I mean, please share.The Flat Broke Foodiehttp://www.blogger.com/profile/16078621057132812007noreply@blogger.com2tag:blogger.com,1999:blog-5575578132514176845.post-32022749556520244052011-03-04T13:05:00.000-08:002011-03-04T13:24:43.334-08:00Yummy Bread and a Guest BloggerWhat? Baking on FlatBroke? No worries, folks. It's not from me but from an handsome man who happens to be my brother. <br />Here's the best part. For both loaves of bread, Paul estimates that it costs less than 50 cents. Legen (wait for it) dary.<br />Knock 'em dead, bro.<br />-------<br /><br />Last night I was craving bread. Not your standard out-of-the bag type of bread but something with some substance to it. I looked around for recipes of bread that would satisfy my cravings but they all seemed so complicated and time-consuming. I really wanted a crunchy baguette with some cheese but that would take much more time than I was willing to invest, after all, it was 10:30 p.m. I considered going to the store to buy some but I didn’t want to change out of my pajamas. So I did what most sensible foodies would do and Googled “easy bread recipe.” I found one and promptly set to work, encouraged by some of my insomniac Facebook friends.<br /><br />I took out a large mixing bowl out of the cupboard and put in 2/3 cup of sugar. (Yes, that’s a lot of sugar but isn’t bread mostly carbohydrates anyway?) I added 2 cups of really hot tap water and mixed them until the sugar melted. I then added 1 ½ tablespoons of active dry yeast and let it sit for 20 minutes. This is a crucial step, don’t be impatient, let the yeast do its thing. When the yeast looked puffy and full of air pockets (think <a href="http://upload.wikimedia.org/wikipedia/commons/a/ab/Manuel_Noriega_mug_shot.jpg">Manuel Noriega’s skin complexion</a>) then you are ready to go.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-PwqDtB9HJXk/TXFWjVxAHiI/AAAAAAAAAEg/rQ3TixwdJwE/s1600/pan%2B1.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 150px;" src="http://1.bp.blogspot.com/-PwqDtB9HJXk/TXFWjVxAHiI/AAAAAAAAAEg/rQ3TixwdJwE/s200/pan%2B1.jpg" alt="" id="BLOGGER_PHOTO_ID_5580336578426838562" border="0" /></a><br /><br />Mix in 1 ½ teaspoons of salt, ¼ cup of oil and mix until salt is dissolved. I used my trusty whisk again. It is such a fun kitchen tool. You should have a latte-colored mixture by now that smells like, well… yeast. Begin adding flour a cup at a time. I used the whisk to mix in the first 3 cups; it was handy and you know how much I like it. After that you have to switch to a wooden spoon. (Boo, but the whisk can only take you so far in life.) Keep adding 3 more cups of flour for a total of 6 cups. Mix with the spoon until you can’t mix anymore, then comes the stress-relieving part: roll up your sleeves and stick your hands in the warm dough. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-LEXN5Qznwxw/TXFWjCIRpWI/AAAAAAAAAEY/APxkj6GzJHA/s1600/pan%2B2.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 150px;" src="http://1.bp.blogspot.com/-LEXN5Qznwxw/TXFWjCIRpWI/AAAAAAAAAEY/APxkj6GzJHA/s200/pan%2B2.jpg" alt="" id="BLOGGER_PHOTO_ID_5580336573155747170" border="0" /></a>Begin kneading and with every fold of dough think of something stressful that happened to you that day. It’s amazing how good it feels to put your weight behind each knead and squeeze your problems away. When you run out of stressful things to think then your dough, and your mind, are ready to rest. Put a spoonful of oil in a bowl and let your dough ball roll around in it so it gets all oily. Then take a clean kitchen rag and get it wet, stick it in the microwave for one minute and carefully pull it out (it will be hot, duh) and place it on top of the bowl. This will give the dough ball a warm steam bath. Take out a second towel and do it to your face, if you want, just don’t burn yourself or you will ruin the whole experience. Do that every five minutes. I also put a pot of water to boil to humidify the air, after all, I do live in the second driest state in the Union.<br /><br />Now comes the relaxing part, make a cup of your favorite herbal tea and go back to Facebook to chat with your friends. When a half hour has passed, or in Facebook time 2 chats about nothing, then check on your dough. It should be nice ans fat by now, kind of like most of our bellies. Take it out of the bowl and place it on the counter, pretend the dough IS your belly and flatten it. Admit it, you do that when you look at yourself in the mirror, you suck it in and pretend you have the same body you had when you were 16. Divide the dough into two balls and shape them like a loaf of bread. Spray two bread pans and put the dough in them. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-RWZOj6BYgb8/TXFWi9-ZEaI/AAAAAAAAAEQ/_Zs23xwkyns/s1600/pan%2B3.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 150px;" src="http://4.bp.blogspot.com/-RWZOj6BYgb8/TXFWi9-ZEaI/AAAAAAAAAEQ/_Zs23xwkyns/s200/pan%2B3.jpg" alt="" id="BLOGGER_PHOTO_ID_5580336572040548770" border="0" /></a> Repeat the warm towel and steam treatment, at least for the dough, your face is optional. The dough will do what our bellies do when we’re sitting down, expand again. When it is about that much over the edge of the pans (I’m holding my fingers and showing you) then preheat your oven to 350 degrees. When the oven is hot then carefully put the bread inside. Set your timer for 30 minutes and go back to Facebook. The smell of baking bread will soon begin to tease you, begin thinking of ways to enjoy your bread. Tease your Facebook friends by describing the smell in the air. When the timer beeps, take the bread out and put it on a cooling rack. Don’t cut into it for at least 10 minutes, don’t worry, it will still be warm.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-g85WDYbQrNE/TXFWiXiGoMI/AAAAAAAAAEI/U1j5qYW8XLo/s1600/pan%2B4.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 150px;" src="http://3.bp.blogspot.com/-g85WDYbQrNE/TXFWiXiGoMI/AAAAAAAAAEI/U1j5qYW8XLo/s200/pan%2B4.jpg" alt="" id="BLOGGER_PHOTO_ID_5580336561721352386" border="0" /></a><br />The texture of the bread is a little more dense than most breads and the extra sugar makes it sweeter but not sweet enough to call it a sweet bread. Enjoy your bread with a third cup of tea. When you are finished, go to bed and dream of how tasty it will be when you wake up 4 hours later and enjoy the bread again for breakfast. Give it a shot, you’ll like it.<br /><br />R. Paul PickettThe Flat Broke Foodiehttp://www.blogger.com/profile/16078621057132812007noreply@blogger.com2tag:blogger.com,1999:blog-5575578132514176845.post-16858406255847972822011-01-24T12:15:00.000-08:002011-01-24T12:20:38.493-08:00Drinkable SaladI hopped on the green-smoothie bandwagon.<br />Recently, I read an article in TIME magazine that suggested adults need 8 servings of fruits and vegetables a day instead of the recommended 5. I love my veggies, but it's tough to get even 5 servings in, let alone 8! What to do, what to do.<br />A friend suggested a green smoothie, which thing I had mocked before.<br />Today I made my first one like this:<br />2 cups spinach<br />1 cup peaches<br />1 banana<br />1/2 cup fat free yogurt<br />tiny bit of water<br />2 tsp splenda<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_D4NNcn1OH4o/TT3e8z3TU3I/AAAAAAAAAD8/cHVklbY5JE4/s1600/moco.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 216px; height: 162px;" src="http://2.bp.blogspot.com/_D4NNcn1OH4o/TT3e8z3TU3I/AAAAAAAAAD8/cHVklbY5JE4/s320/moco.jpg" alt="" id="BLOGGER_PHOTO_ID_5565849850795479922" border="0" /></a><br />It sounds gross and looks like guacamole, but the taste isn't bad. And 4 whole servings of F&V.<br />Anyone out there try green smoothies? What's your favorite thing to sneak in there?The Flat Broke Foodiehttp://www.blogger.com/profile/16078621057132812007noreply@blogger.com4tag:blogger.com,1999:blog-5575578132514176845.post-85270211745465566312010-12-31T13:30:00.001-08:002010-12-31T13:38:09.201-08:00It's My Birthday and I'll Eat if I Want To...When is the one time of the year that I don't feel too guilty about sticking to our food budget? When going to Marzano on Garfield St in Tacoma is fine, even though the price could feed our whole family for almost a week?<br /><span style="font-size:130%;">On my <strong>BIRTHDAY!</strong></span><br /><br /><p><a href="http://2.bp.blogspot.com/_D4NNcn1OH4o/TR5Lobc0d4I/AAAAAAAAAD0/eR_nS2Ne7bY/s1600/Photo0375.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5556962148157257602" border="0" alt="" src="http://2.bp.blogspot.com/_D4NNcn1OH4o/TR5Lobc0d4I/AAAAAAAAAD0/eR_nS2Ne7bY/s320/Photo0375.jpg" /></a> So, here's to my favorite restaurant, my favorite husband, and finding a babysitter on Dec 31 who not only didn't charge us but brought me flowers for my birthday (Gracias, Paula!).<br />P.S. You're probably dying to know what we ate. Ok, I'll share. </p><p>I had a salad with greens, prawns, shaved fennel, slivered almonds, sectioned grapefruit, and pomegranate dressing. And yes, it was as amazing as it sounds. All sorts of flavors and textures married in my mouth to produce a more-than-pleasant lunch. Dan ate Linguini Aurora, which had speck (a smoked prosciutto), porcini mushroom, and tomatoes in a heavy cream sauce over linguini.</p>The Flat Broke Foodiehttp://www.blogger.com/profile/16078621057132812007noreply@blogger.com2tag:blogger.com,1999:blog-5575578132514176845.post-47540129280467296102010-12-24T09:27:00.000-08:002010-12-24T09:52:03.443-08:00Tradition!I love food-based traditions. Especially the ones that involve yummy food, like eating lamb on Easter, candy on Halloween, and massive amounts of steak on my birthday. My favorite, though, is Christmas Eve.<br />There's nothing I dislike about Christmas Eve: the music, the lights, the anticipation, the smells, but most of all the FOOD.<br />Our traditions 24th menu isn't extravagant, but to me it equals Christmas. We don't eat turkey, like is so common.<br /><a href="http://4.bp.blogspot.com/_D4NNcn1OH4o/TRTbEjkbjZI/AAAAAAAAADo/dlRBFyX3ydU/s1600/turkey.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 262px; DISPLAY: block; HEIGHT: 218px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5554305111768665490" border="0" alt="" src="http://4.bp.blogspot.com/_D4NNcn1OH4o/TRTbEjkbjZI/AAAAAAAAADo/dlRBFyX3ydU/s320/turkey.jpg" /></a> Instead, we eat roast chicken, Russian potato salad, empanadas (if I'm feeling ambitious), and for dessert, flan. Not only are these nostalgia-inducing foods delicious, but they are extremely affordable.<br />What is your traditional Christmas meal? Not the cookies and such, but the food -- if it were up to you -- you'd make every Christmas because it just isn't Christmas without it?The Flat Broke Foodiehttp://www.blogger.com/profile/16078621057132812007noreply@blogger.com0tag:blogger.com,1999:blog-5575578132514176845.post-6610293384881301292010-12-20T20:12:00.000-08:002010-12-20T20:20:55.867-08:00Winter Frittata<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_D4NNcn1OH4o/TRApxNQFZuI/AAAAAAAAADg/3Ite1N32bMI/s1600/4734054824_abfa06e430_b.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 238px; height: 158px;" src="http://4.bp.blogspot.com/_D4NNcn1OH4o/TRApxNQFZuI/AAAAAAAAADg/3Ite1N32bMI/s320/4734054824_abfa06e430_b.jpg" alt="" id="BLOGGER_PHOTO_ID_5552984265895274210" border="0" /></a>I'm a sucker for squash, both the sport and the food. But since this is a food blog, I'll focus on the food.<br />Yellow squash and zucchini are excellent fall/winter food. They are inexpensive (I bought 2 small of each for a total of $1) and their flavor profile lends itself to nearly anything you can imagine.<br />Yesterday, I added the squash to onions, cumin, oregano, garlic, sauteed, and we ate that as burritos. Today I took the leftovers and made a <span class="blsp-spelling-error" id="SPELLING_ERROR_0">frittata</span>.<br />There was between 1-2 cups of this mixture left. I added 8 slices of cubed Canadian Bacon which I crisped up (bacon or <span class="blsp-spelling-error" id="SPELLING_ERROR_1">panchetta</span> would have been yummier, but this is what I had on hand). Then I whipped up 4 eggs and 2 egg whites with a <span class="blsp-spelling-error" id="SPELLING_ERROR_2">smidge</span> of milk and a bit of kosher salt. I poured the mixture over the leftover squash and ham and cooked it over low heat for 10 minutes, then tossed it in a 350 degree oven for another 10 minutes.<br />I sliced it like a pie and served up one slice per plate, along with some toast. It was a delicious and filling dinner, not to mention very healthy and wallet-friendly.The Flat Broke Foodiehttp://www.blogger.com/profile/16078621057132812007noreply@blogger.com0tag:blogger.com,1999:blog-5575578132514176845.post-75437624201133198212010-12-15T08:05:00.000-08:002010-12-15T08:27:35.030-08:00My Green Love<object width="480" height="385"><param name="movie" value="http://www.youtube.com/v/-TA16B6ubE8?fs=1&hl=en_US"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/-TA16B6ubE8?fs=1&hl=en_US" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object><br /><br /><p>When I was in junior high, my friends and I would sing this song all the time. It mentions "some of those tasty sprouts, the ones that they call Brussels." I had no idea what it was talking about, and it didn't matter because we changed it to "Russell" after the boy my friend Jeta had a crush on.</p><p>My first experience with Brussel sprouts was a terrible one. Imagine spending all day on the train, then finally arriving at a youth hostel in Prague, where I was promised dinner but given instead a bowl of greasy broth with one floating Brussel sprout. I was 16 and didn't know that this was the first course. I thought that was it. That's the day I discovered that my mom was right: when you're really hungry, you actually <em>will</em> eat what's given to you.</p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5550944204952534866" border="0" alt="" src="http://4.bp.blogspot.com/_D4NNcn1OH4o/TQjqWCA1f1I/AAAAAAAAADQ/8RYHBnAuojM/s320/brussel_sprout_igor.jpg" /> A few years ago, I decided to give said sprouts the benefit of the doubt. What has resulted is a life-long love affair with Brussel sprouts. I love them steamed, boiled, and especially roasted. I love them in butter, drizzled in olive oil and sea salt, or marinated in balsamic. I love them the way Dan made them last night, steam roasted in lemon pepper marinade mixed with pork sirloin. <p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5550945194331478498" border="0" alt="" src="http://3.bp.blogspot.com/_D4NNcn1OH4o/TQjrPnvKGeI/AAAAAAAAADY/xHO-64hQMDE/s320/Photo0341.jpg" />I have yet to follow an actual recipe for Brussel sprouts because I haven't felt like it was necessary. They are inexpensive if you catch the right season and a good grocer. I just bought a stem for $2 and it fed us plenty with leftovers for lunch tomorrow. Even the frozen sprouts, when doctored correctly, are inexpensive and delicious.</p><p>Do you have a favorite way of eating Brussel sprouts? Or are you phobic?</p>The Flat Broke Foodiehttp://www.blogger.com/profile/16078621057132812007noreply@blogger.com4tag:blogger.com,1999:blog-5575578132514176845.post-73646321887562032862010-11-24T15:14:00.001-08:002010-11-24T15:21:24.319-08:00The One Thing...<div>As you may or may not have noticed, I have no problem cutting corners when it seems appropriate. My time is valuable, and as much as I love food, I love my down time even more.</div><br /><a href="http://1.bp.blogspot.com/_D4NNcn1OH4o/TO2cyWR8ZzI/AAAAAAAAADI/w5Em9WAXknY/s1600/nutmeg.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; FLOAT: left; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5543259105151182642" border="0" alt="" src="http://1.bp.blogspot.com/_D4NNcn1OH4o/TO2cyWR8ZzI/AAAAAAAAADI/w5Em9WAXknY/s200/nutmeg.jpg" /></a> Therefore, on days where I'll be preparing massive amounts of food (i.e. Thanksgiving or Christmas Eve), I admit to taking a shortcut or two, especially if it saves me money. Hell, I'll even admit to liking Stove-Top more than homemade dressing.<br />The one thing I refuse to do the easy way on days like that, regardless of time or cost, is nutmeg. I love freshly grated nutmeg. The pre-grated stuff from the store is fine, but for big meals, I grate my own. Always.<br />What is your one thing you refuse to do without on big-meal holidays?The Flat Broke Foodiehttp://www.blogger.com/profile/16078621057132812007noreply@blogger.com6tag:blogger.com,1999:blog-5575578132514176845.post-46767149380632010572010-10-15T19:20:00.000-07:002010-10-15T19:32:26.544-07:00Pumpkin Spice CookiesI don't usually bake a lot. Most of all, I don't really like baked goods. Sure, an occasionally brownie is great, or a fresh cinnamon roll every now and again hits the spot, but for the most part, I just avoid baked goods. That is, of course, unless I'm pregnant.<br />Therefore, I've been eating a LOT of baked goods lately, thanks to the generosity of people who like my waist the way it is and never want it to return to normal size.<br />One of those people, apparently, is me.<br />I tried a recipe tonight that my 2nd mom shared with me. Now I'm sharing with you.<a href="http://2.bp.blogspot.com/_D4NNcn1OH4o/TLkNbg8w9nI/AAAAAAAAADA/8UGd1avUwQU/s1600/Photo0187.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 248px; height: 187px;" src="http://2.bp.blogspot.com/_D4NNcn1OH4o/TLkNbg8w9nI/AAAAAAAAADA/8UGd1avUwQU/s320/Photo0187.jpg" alt="" id="BLOGGER_PHOTO_ID_5528464783926425202" border="0" /></a><br /><span style="font-weight: bold;">Mom B's Pumpkin Spice Chocolate Chip Cookies</span><br />1 box spice cake mix<br />1 large can of pureed pumpkin<br />1 bag chocolate chips<br />(seriously, that's it)<br />Mix the pumpkin and the cake mix together until well blended. Fold in the chocolate chips. Bake for 20 minutes at 350 degrees on a greased cookie sheet in tablespoon sized drops.<br /><br /><span style="font-size:130%;">Price?<br />Cake mix $1, pumpkin $0.88, chocolate chips $1.79 = $3.67 for 3 dozen + cookies (we didn't count because we kept eating them as they came out of the oven).<br />Compare that to $3.99 for a dozen at the grocery store, and you'll prefer these <span style="font-size:180%;">moist</span>, <span style="font-size:180%;">perfect</span> cookies.</span>The Flat Broke Foodiehttp://www.blogger.com/profile/16078621057132812007noreply@blogger.com0tag:blogger.com,1999:blog-5575578132514176845.post-88265074772333355122010-10-08T12:43:00.000-07:002010-10-08T12:46:06.305-07:00I'm TryingIt's been forever, I know. I just don't have the motivation to cook right now. Mostly because I don't have the motivation to eat. Nausea kicked in during this past month and cooking/eating extra yummy foods are not top priorities. I just shared a PBJ with my toddler and was happy to have gotten it.<br />Sorry, faithful foodies. I'll come back soon.The Flat Broke Foodiehttp://www.blogger.com/profile/16078621057132812007noreply@blogger.com2tag:blogger.com,1999:blog-5575578132514176845.post-21116910108321177322010-09-19T19:26:00.000-07:002010-09-19T19:32:20.038-07:00Eat to Lose Weight: The Toddler Diet<a href="http://2.bp.blogspot.com/_D4NNcn1OH4o/TJbHP0hqkpI/AAAAAAAAACY/gzdLltmskmA/s1600/winter+09+006.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 197px; FLOAT: left; HEIGHT: 186px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5518817468000932498" border="0" alt="" src="http://2.bp.blogspot.com/_D4NNcn1OH4o/TJbHP0hqkpI/AAAAAAAAACY/gzdLltmskmA/s320/winter+09+006.JPG" /></a><br /><div>I saw <a href="http://mormonfoodie.blogspot.com/2010/09/food-joke-friday-toddler-diet.html">this post </a>on a <a href="http://mormonfoodie.blogspot.com/">foodie blog </a>I follow and thought that those of you who've ever struggled with getting a toddler to eat would enjoy <a href="http://mormonfoodie.blogspot.com/2010/09/food-joke-friday-toddler-diet.html">this joke</a>.</div>The Flat Broke Foodiehttp://www.blogger.com/profile/16078621057132812007noreply@blogger.com0tag:blogger.com,1999:blog-5575578132514176845.post-6572766519504189152010-09-08T16:17:00.000-07:002010-09-08T17:22:21.203-07:00Cous-Cous Catchoo<a href="http://3.bp.blogspot.com/_D4NNcn1OH4o/TIgjkxJJaWI/AAAAAAAAACQ/uH9Ocbl_yVY/s1600/couscous.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 242px; FLOAT: left; HEIGHT: 217px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5514696858289138018" border="0" alt="" src="http://3.bp.blogspot.com/_D4NNcn1OH4o/TIgjkxJJaWI/AAAAAAAAACQ/uH9Ocbl_yVY/s320/couscous.jpg" /></a><br /><div>My eldest just started kindergarten. This means, for 6 blissful weeks, it's just my 3 year old with me at home. </div><div>Instead of clinging to my making-my-kids-something-and-eating-their-leftovers-for-lunch ways, I've decided to make quick, easy, yet tasty and nutritional(<span id="SPELLING_ERROR_0" class="blsp-spelling-error">ish</span>) foods for lunch.</div><div>Today, this included a couscous salad. Couscous is a grain product made from semolina, basically like a tiny pasta. It's available in all grocery stores, and you can find whole wheat to make it more healthy. I found a <span id="SPELLING_ERROR_1" class="blsp-spelling-error">tri</span>-colored variety in the bulk section of a local grocery store for $1/lb. </div><div>My favorite thing about couscous is that you don't really cook it. You cook it by <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">re hydrating</span> it in boiling liquid (I prefer chicken stock to add flavor) with a 3/4 to 1 ratio, then cover it and let it sit for 5 minutes. Once it's "cooked," the world is your oyster when it comes to eating it.</div><div>Today, I started with 1/2 cup of dry couscous, added 3/4 cup chicken stock (actually I use <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">bouillon</span> since it's less expensive). Once it had been covered and sat for a bit, I added 1/2 a cucumber, 1 tomato, a couple ounces of leftover chicken, some lemon juice and <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">Parmesan</span> cheese. Easy and delicious. </div><div>Normally I'd add some crumbled feta instead of the Parmesan, but there wasn't any at home and I didn't want that as an excuse to eat PBJ.</div><div>What's your favorite way to eat couscous?</div>The Flat Broke Foodiehttp://www.blogger.com/profile/16078621057132812007noreply@blogger.com4tag:blogger.com,1999:blog-5575578132514176845.post-80265102829925525112010-09-05T16:11:00.000-07:002010-09-07T09:39:38.759-07:00CWW's Veggie Frittata<a href="http://1.bp.blogspot.com/_D4NNcn1OH4o/TIQk1ZA1_TI/AAAAAAAAACI/7s6_jHN4VT4/s1600/images.jpg"><img style="margin: 0px 0px 10px 10px; width: 157px; float: right; height: 200px;" id="BLOGGER_PHOTO_ID_5513572343474421042" alt="" src="http://1.bp.blogspot.com/_D4NNcn1OH4o/TIQk1ZA1_TI/AAAAAAAAACI/7s6_jHN4VT4/s200/images.jpg" border="0" /></a>My good friend CWW sent me this frittata recipe a million years ago. Cleaning out my inbox, I realized it's a perfect recipe for the end of summer, with farmers' markets aplenty and zucchini appearing where it never had before.<br /><div>Enjoy!</div><br /><div></div><br /><div>12 oz fresh or one 10 oz pkg frozen asparagus<br />1 small yellow pepper, cut into strips<br />1/2 small zucchini, halved lengthwise and sliced<br />1/3 cup chopped onion<br />1/4 cup chopped bottled roasted red bell peppers, drained<br />1/3 cup shredded reduced fat mozzarella cheese<br />2 cups refrigerated or frozen egg product, thawed, or 8 eggs<br />1/2 cup fat free milk<br />1 TBSP fresh dill or 1 tsp dry<br />3/4 tsp salt<br />1 tsp ground black pepper<br />2 TBSP all-purpose flour<br />3 or 4 TBSP finely shredded Parmesan<br /><br />1. Heat oven to 350 degrees. Lightly coat a 2-qt rectangular baking dish with cooking spray, set aside.<br /><br />2. If using fresh asparagus, trim woody bases (or you can peel them with a potato peeler and stretch your dollar). Cut into 1-in pieces.<br /><br />3. In a large saucepan, bring 1 inch water to boil. Add asparagus, yellow pepper, zucchini, and onion. Cover and simmer until just tender. Drain well. Stir in roasted peppers. Spread asparagus-pepper mixture evenly in baking dish and sprinkle with half the mozzarella.<br /><br />4. Whisk together egg product, milk, dill, salt and black pepper. Whisk in flour, making sure it is completely combined. Pour over vegetables in baking dish. Bake, uncovered, about 35 min or until slightly puffed. Sprinkle with remaining mozzarella and the Parmesan. Let stand for 10 min before serving. Makes 8 servings.<br /><br />Frittatas are similar to a Spanish tortilla or even a fat omelet. You can add anything to eggs and it's amazing. I love green onions especially in frittatas and I love to top them with a nice melting cheese. They can be served warm, for dinner, with a nice crusty bread, or cold for brunch. Have fun with these! They're a great way to use up your leftover veggies in a new and exciting way.<br /></div>The Flat Broke Foodiehttp://www.blogger.com/profile/16078621057132812007noreply@blogger.com1tag:blogger.com,1999:blog-5575578132514176845.post-61414494074859454172010-08-23T13:42:00.000-07:002010-08-23T13:47:05.061-07:00Freezer-Friendly Foods<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_D4NNcn1OH4o/THLeFFWNP-I/AAAAAAAAAB4/NrbiU13AU8I/s1600/oliver_twist_begging.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 191px; height: 191px;" src="http://2.bp.blogspot.com/_D4NNcn1OH4o/THLeFFWNP-I/AAAAAAAAAB4/NrbiU13AU8I/s320/oliver_twist_begging.jpg" alt="" id="BLOGGER_PHOTO_ID_5508709473143570402" border="0" /></a><br />Dear food friends,<br />I'm looking for some great freezer-friendly foods (that my kids will eat) to start trying out now. That way I can stock my freezer a little at a time, thus softening the blow to my grocery budget and easing my time constraints.<br />Any help, either recipes or links, would be appreciated.<br />Thanks!<br />Flat-BrokeThe Flat Broke Foodiehttp://www.blogger.com/profile/16078621057132812007noreply@blogger.com8tag:blogger.com,1999:blog-5575578132514176845.post-43246193839873150332010-08-15T14:27:00.000-07:002010-08-15T17:13:02.825-07:00Balsamic/Apple Reduction<div><div>On Sunday afternoons, what my brain most thinks about is a long nap, not Sunday dinner. I try to keep things simple on Sunday. Today, I pulled out a couple of cheats. </div><div></div><div><em><blockquote><em>*DISCLAIMER* As a foodie, I know I'm supposed to cook fresh and from<br />scratch. As a mom, a very pregnant lady, and a very tired person, I'm letting<br />you in on my secret. I cheat sometimes. </em><a href="http://1.bp.blogspot.com/_D4NNcn1OH4o/TGhipvOYGXI/AAAAAAAAABo/94gEPyVWJAg/s1600/knorr.jpg"><em><img style="margin: 0px 0px 10px 10px; width: 146px; float: right; height: 140px;" id="BLOGGER_PHOTO_ID_5505759013651356018" alt="" src="http://1.bp.blogspot.com/_D4NNcn1OH4o/TGhipvOYGXI/AAAAAAAAABo/94gEPyVWJAg/s320/knorr.jpg" border="0" /></em></a></blockquote></em></div><div>Today, my cheats included a George Foreman grill and a packet of Knorr sauce. Knorr sauces aren't like other prepackaged sauces. They're -- in my opinion -- more homemade tasting, richer in flavor, and worth the $1.19 you pay per package.<br />Another sauce I consider a "cheat" because it's so easy is a balsamic reduction. It literally takes minutes and mere pennies worth of ingredients, yet it enhances any meal. For example, today's meal:<br /><br /></div><div> </div><div>First, I threw some thin pork sirloin on the GFG with a little kosher salt. Second, I put about 3/4 cup balsamic vinegar in a sauce pan with about a cup of apple juice and put it on medium high heat. Next, I threw a box of whole wheat shells to boil. While that was going, I mixed up a packet of Knorr sauce, creamy pesto (my fave). I follow the directions but add about half a cup of milk more than it says, to stretch it out some. </div><div>Then I prepared a quick cucumber and tomato salad. When I was done with that, I took the pork off the grill, then threw some frozen peas at the bottom of a colander (about a cup). Then I tossed the al dente pasta on the peas and rinsed it well. A simple toss of the pasta, peas, and pesto together made and easy side dish. </div><div>By the time all that was done, the reduction was at a nice, thick syrup. It should be a little runnier than hershey's chocolate syrup to be just right. I drizzled it over the pork and served up a quick, delicious meal.</div><img style="text-align: center; margin: 0px auto 10px; width: 320px; display: block; height: 240px;" id="BLOGGER_PHOTO_ID_5505760536945387842" alt="" src="http://2.bp.blogspot.com/_D4NNcn1OH4o/TGhkCZ7-aUI/AAAAAAAAABw/FrahdGDUqS8/s320/balsamic.jpg" border="0" /> <div>A good balsamic reduction is very sweet, believe it or not. I've seen it used on fruit for dessert, on crepes, and on nearly anything you can imagine. My preference is over meat, because it is a very rich taste and complimentary to red meat and poultry alike. </div><div>Give it a try sometime. </div></div>The Flat Broke Foodiehttp://www.blogger.com/profile/16078621057132812007noreply@blogger.com0tag:blogger.com,1999:blog-5575578132514176845.post-22964554033525974542010-07-10T21:46:00.000-07:002010-07-10T21:46:18.540-07:00Asian Chicken Wraps<div style="font-family: "Trebuchet MS",sans-serif;">This dish was no appetizer - make these for your family along with a side of rice or lo mein, and you've got a impressive full meal.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://1.bp.blogspot.com/_576kyWwZex0/TDlJDW4cZ9I/AAAAAAAAAGc/N8hjiDX6a1w/s1600/0707001923.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_576kyWwZex0/TDlJDW4cZ9I/AAAAAAAAAGc/N8hjiDX6a1w/s320/0707001923.jpg" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;">I was scared to try making these - chicken wraps always seem rather fancy and complex in restaurants.</div><div style="font-family: "Trebuchet MS",sans-serif;">Turns out, the hardest part of this recipe was mincing the water chestnut and carrots. Everything else was pretty enjoyable, to be honest.</div><div style="font-family: "Trebuchet MS",sans-serif;">I started off by stir frying the carrot (6 or 7 babies) and water chestnut (a small can of Sun Luck brand) together, with a couple of splashes of soy sauce, some black pepper, and barely a pinch of crushed red pepper, to make things interesting.</div><div style="font-family: "Trebuchet MS",sans-serif;">Next, I diced and tossed in the meat of four fully cooked chicken thighs (much tastier and better texture than breast) which were already boiled in water with a bit of chicken stock to preserve the flavor. After mixing, I added in about 4 teaspoons of hoisin sauce - the signature flavor in most wraps I've sampled- and a tablespoon of oyster sauce to complement the hoisin with some meatiness.</div><div style="font-family: "Trebuchet MS",sans-serif;">I stir fried it all together at medium high heat for about 4 or 5 minutes, just barely allowing it to reach smoking point. Garnished with some green onion, and served with some bib lettuce that was on sale.</div><div style="font-family: "Trebuchet MS",sans-serif;">They tasted great - I recommend a little extra kick with a few drops of my old friend Sriracha (Cock-a-doodle-doo!) </div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://2.bp.blogspot.com/_576kyWwZex0/TDlJsz3fv1I/AAAAAAAAAGk/cvMY4cOX0vQ/s1600/0707001926.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_576kyWwZex0/TDlJsz3fv1I/AAAAAAAAAGk/cvMY4cOX0vQ/s320/0707001926.jpg" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;">Chicken thighs - $1.50</div><div style="font-family: "Trebuchet MS",sans-serif;">Water chestnut - $0.70</div><div style="font-family: "Trebuchet MS",sans-serif;">Baby carrot - $0.20 (I'm guessing)</div><div style="font-family: "Trebuchet MS",sans-serif;">Hoisin - $0.25 (estimate)</div><div style="font-family: "Trebuchet MS",sans-serif;">Oyster sauce - $0.10 (estimate)</div><div style="font-family: "Trebuchet MS",sans-serif;">Bib lettuce - $3.00</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Total $5.75</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><span style="font-family: "Trebuchet MS",sans-serif;">And we ate at least twice as much as you get at a restaurant! </span>Dan Callhttp://www.blogger.com/profile/10553826834294514956noreply@blogger.com1