Monthly Archives: April 2015

Healthy, Less than 5, Main Dishes

Chicken Ranch Burgers

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Spring and summer means it’s time for picnics and backyard BBQs. While the usual suspects, hot dogs and burgers, are tasty they are kind of old. (Hopefully not literally, you threw out the half-used pack from last summer right??)

I don’t know about you, but I like to experiment with “standard” foods to see if there is a way I can improve it and make it my own. With burgers there are so many options. You really just need a few fillers, spices, and something to bind it all together.

For the vegetarians and vegans, vegetable burgers are crazy easy to make and have so many customization options! My favorite way is to simply take about 1 cup of mashed beans and 1 cup of a whole grain (like couscous, quinoa, or oats) and some cooked vegetables, then bind it all with some oil and maybe flour. Kidney bean and quinoa burgers are my favorite so far.

For meat-eaters, try ground turkey, ground pork, or ground chicken for something other than beef. Or get really adventurous and try some ground elk, bison, or lamb. This recipe is one I tried for a picnic with friends, and everyone said it was an absolute winner, a great new, interesting flavor. With only four ingredients, you’ve got to try this out.

Ingredients:

*Note: You can substitute 2-3 tbsp of a Ranch seasoning mix instead of the dressing and other seasoning, then use 1 large egg to bind

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Step 1: In a large bowl, mix all of the ingredients. By hand is best.

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Step 2: Fire up the grill! You can also use a George Foreman style press, broil in the oven, or fry on the stove top.

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Step 3: Top how you like it and enjoy!

You can see we put american cheese slices on ours, but the topping possibilities are endless. Try coleslaw, fries, avocado, hummus, salsa, hot sauce, tomatoes, grilled onions, peppers, and/or mushrooms, arugula, spinach…

This is chicken, so you need to be a little more careful about ensuring it is completely cooked. The only way to be totally sure is to use a meat thermometer, and for chicken it should read 165 F. Worst case, poke it and make sure the juice is clear, or cut a piece off to make sure it isn’t pink still. If not, then it’s chow time!

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Appetizers, Comfort food, Less than 5, Main Dishes

Flatbread Flexibility

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One of my favorite things to go on sale is biscuit mix. This is because the mix is so very flexible. You can of course whip up soft, flaky biscuits in ten minutes, but you can also do so much more. I’ve used it to make pizza bites, tuna pockets (more than once actually), and as a pie crust substitute.

But the best way to use biscuit mix, other than biscuits, is as a flatbread for pizzas! These are amazing because the toppings are only as limited as your creativity.

I was having a get-together, and had to make something to feed a crowd at the last minute. This was my mom’s idea, and it turned out to be brilliant. Everyone could try something different, and everyone was happy with the results.

Feel free to get creative with whatever you have in your kitchen.

Ingredients (per pizza):

  • 1 roll biscuit dough (or pizza dough)
  • Approx. 1 cup toppings
  • 1/3 cup sauce (marinara, ranch, BBQ…)

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This pizza included bacon, cooked chicken breast, spinach, shredded cheddar cheese, and ranch dressing.

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As you can see, you can make pizza pockets, in many different sizes. Just press the dough together and mold it to the size you need.

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The smaller the pizza pocket, the less time you need to cook. These all went in for about 12 minutes, and you can see the smaller pockets are a darker brown whereas the larger ones are slightly golden.

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We had some with mozzarella and pepperoni, some with red pepper and spinach, and some bacon BBQ. These would be great for birthday parties, cookouts, picnics, a casual weeknight, and more.

Healthy, Informative, Review

Review: Asian Farmers Market

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One of my big priorities when visiting or moving to a new place is finding the good grocery stores. I know, lots of people think I’m crazy but I LOVE grocery shopping! It’s so fun walking up and down the aisles looking at different foods and imagining what I could create with it.  I especially love any type of ethnic foods, foods I’ve not tried yet, strange spices and sauces, and fresh produce.

All this and more is what I found by accident one fine spring day in New Haven.

The original intent was to go to ALDI’s for a stock-up on basics. Those who know me know my love affair with ALDI runs deep. I wouldn’t have eaten nearly as well throughout college without their no-frills rock-bottom food prices. If you’ve never been or don’t have one in your area (like Colorado…) I am very sorry. You could always do what I did and move across the country to be near one.

Anyways, I arrived half an hour earlier than they opened. Silly me, thinking they have normal hours on a weekend. So rather than wait in the parking lot, I decided to explore further up the street since I had not driven east yet.

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To my surprise and intrigue a few blocks down was a large red sign proclaiming “Asian Farmers Market”. We all know I adore a good farmer’s market, so I just had to stop in and check it out.

I was immediately rewarded with a double shelf of fresh vegetables, roots, herbs, and fruits as I walked in the door. There were your typical bananas and oranges, but also dragonfruit and huge daikon radishes. Fresh bunches of Thai basil, lemongrass, and mint lined the shelves.

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Huge stacks of 15, 25, and 50 pound bags of Thai, jasmine, brown, and white rice lined the opposite wall. Baked goods of all types covered the table just inside the door, tempting you the minute you step inside.

As I wandered slowly, drooling over everything, a kind asian man approached and asked if I needed any help finding something. I explained that I just wanted to look around, and we ended up chatting about how I’d just moved from Colorado, and he said he has always wanted to move to Colorado. Funny how that happens. He gave me some advice on the area, and it turned out he was the owner of the store!

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The owner told me many of the items actually come from NYC China Town. Food goods are flown in from Asia, and once a week or so he drives down to pick up a big shipment. Isn’t it great that us smaller town folks can enjoy the big-city luxuries by living so close? I’m glad he will drive into the city so I don’t have to!

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As I wandered the aisles I found tons of great bargains. I snatched up a pack of fresh spring snow peas for $1.50, a hefty chunk of ginger root for stir fry and tea, as well as a bag of sprouts. I grabbed a pound of mung beans, so I can sprout my own at home over the next few months. Some rice noodles, chicken bouillon, fish sauce, and of course Sriracha made it into my cart.

I ended up nabbing the last bottle of Sriracha, just as another customer rounded the corner. I don’t know if they wanted the Sriracha or not, but I hugged my bottle and ran away. I very nearly grabbed a small green jar of the garlic sriracha too, but figured I can always come back. They even had a two gallon jug of Sriracha! I’m sure someone somewhere uses that quantity, but my taste buds cry at the very thought.

All in all, it was a very successful accidental shopping trip, and I am looking forward to many more great curries and stir fry meals now. This will become a regular spot on my weekly/monthly grocery route. For anyone looking for some exotic cooking ingredients or ideas, I would highly recommend checking it out. Located at 913 Foxon Road in New Haven, CT 06513, the Asian Farmers Market is a family-owned, friendly spot.

 

 

Breakfast, Dessert, Healthy, Side dishes

Raspberry Yogurt Parfait

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As spring brings fresh berries to fruit, you may find yourself with a huge bounty and need ways to eat them all up before they go bad or the season ends (tear…).

Not to worry, I love berries and love to find ways to enjoy them. First of all, snap up deals now while you can. Don’t bother thinking you’ll buy too much, that’s not possible. Freeze any you can’t eat within a week in a single layer, then put into a freezer bag.

These frozen berries will last for months, and will be great mind-winter in a smoothie, a fruit crumble, on top of oatmeal, as ice cubes/garnish in cocktails, or in a pie. Try raspberries, blackberries, strawberries, and blueberries.

But while they are still fresh and at their best, my favorite way to eat them (other then just washed, by the handful) is in a yogurt parfait. The perfect start to the day, healthy snack at any time, or after-dinner treat, a parfait is just tasty.

And with fresh biotic-boosting yogurt, seasonal berries and fiber-rich granola, it is also a super healthy choice. Just steer clear of sugar-laden yogurts or granolas. Best to make it yourself, but if not choose organic, pasture-fed yogurt if you can, and granola with whole ingredients like oats.

Ingredients:

  • 1/3 cup fresh berries
  • 1/2 cup plain greek yogurt
  • 1/3 cup raw granola
  • 2 tbsp (local if possible) honey
Step 1: Add the yogurt to a bowl, and sprinkle berries on top. You could put it in a blender and pulse a few times if you want the berries incorporated.
Step 2: Sprinkle the granola on top. You can use plain raw oats too, or a healthy cereal.
Step 3: Drizzle your honey on top. You could also use agave nectar, maple syrup, or no sweetener at all.
Enjoy your bowl full of happiness!
Crock pot, Finances, Healthy, Informative, Less than 5, Snacks

Crock Pot Apple Sauce

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Sure, fall is still a long time away, but now is the time to start stocking up on ideas for the bounty of apples coming our way soon! Last fall, a friend of mine had an apple tree that just went crazy. She gave me a huge bag of apples for free. I ate several as snacks, made some into apple crisp, had some on pancakes, some in oatmeal, and made some into muffins.

Now I have a half bag left… what do I do?

Once you’ve gotten all baked-out, may I recommend trying your hand at making your own applesauce? The jarred stuff at the super market is ok, if that is the only way to get fruits into your kids (or partners) diet, then I’m for it. But imagine knowing exactly what is in that stuff, no GMOs, preservatives, thickeners, emulsifiers, etc.

This is where your handy-dandy slow cooker saves the day yet again! Those things are worth their weight in gold, I swear. If you don’t have one, get on it. Try Goodwill, yard sales, or grandma’s basement if you can’t get one new.

Applesauce is super easy to make, all it takes is a little time cutting up the apples, then you set it and forget it and come home to the lovely smell of apples and cinnamon, and a batch of ready-to-go applesauce.

Apples are naturally sweet, and slow cooking makes them even sweeter. But you can add honey, sugar, brown sugar, and/or maple syrup to taste to make it your own. You can also use cinnamon sticks rather than ground, just remove them before eating.

Ingredients:

  • ~4 cups chopped apples
  • 1 tbsp cinnamon
  • 1 tbsp nutmeg
  • Optional: 2-3 tbsp sugar, maple syrup, or honey

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Step 1: Chop your apples, removing the seeds, stem, and core. Peel them or don’t, your call.

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Step 2: Add apples to the crock pot with the spices, cover and cook on low for 6-8 hours. That’s it!

Mash the apples up a little once they are done cooking, or puree in a blender for super smooth sauce. You can put into jars and keep in the refrigerator, or process in a pressure canner for longer term storage.

If you really have a lot of apples, or just want a larger batch, use a larger crock pot and triple the recipe or more.

 

Informative, Review

Restaurant Review: Little Owl Coffee

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In an unobtrusive section of Blake Street in downtown Denver, Colorado, lives a minimalist coffee-drinker paradise. This little gem is easy to walk right by, but once you’ve been inside you will crave its unique, laid-back yet hip vibe, and expertly crafted java jolts with an artistic flair.

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Little Owl Coffee, at 1555 Blake St. in the heart of LoDo (lower downtown), was established in spring of 2013. The interior is clean, natural, and decorated with mainly itty-bitty plants. Live branches, clusters of seasonal gourds, tiny air plants in teeny glass bulbs, and other plant life in bud vases adorn the standing bar and wood tables.

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The place is cozy, small but not too small to work on a laptop or enjoy a teacup of espresso with a friend. Their patio area is boxed in with small hedges, and each table top has its own petite glass jar and miniscule spoon for doling out natural brown sugar in case the espresso is too bitter for your tastes.

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You can watch the downtown foot and vehicle traffic rush by as you sit and sip your hand crafted beverage, including tasty teas, espresso, and a variety of espresso-milk combinations. They also boast fresh hand-made almond milk daily, and plenty of fresh, hand-made pastries and cakes.

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Oh, and of course the baristas are trained in the very adorable art of coffee-pictures. Makes me smile every time.

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If you find yourself in the area, I’d recommend stopping by. My personal favorite is the mocha latte, but there is plenty to choose from. With a variety of local and chain organic, healthy, and/or vegan snack options, hand-made almond milk and pastries, a friendly and talented staff, and a can’t-find-anywhere-else atmosphere, Little Owl is a must-see in downtown Denver.

Healthy, Main Dishes, Sneaky Healthy, Vegan, Vegetarian

Tofu Sofritas Lettuce Wraps

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For those of you who don’t know, or don’t eat at Chipotle, the fast-casual Mexican chain, they have a new vegetarian/vegan option: the sofritas.

This option is shredded pressed tofu, marinaded in sofrito sauce and braised on the grill like their meats. There is debate as to whether it is worth the added cost (if you put guac on it too) over a plain no-meat burrito or bowl, but that choice is yours to make.

Sofrito, or refogado, is traditionally a sauce made from aromatics like garlic, onion, peppers, tomato, and paprika cooked in olive oil. Used in Brazilian, Spanish, and Portuguese cooking, the preparation varies as each cook makes theirs unique based on seasonal cuisine and local taste preferences.

Rather than shell out $8.50 + tax (or whatever a burrito runs in your neck of the woods) how about you make your very own at home for a larger batch at a much lower price? It’s super easy, even if you’ve never cooked tofu before. You don’t even have to press it first, as you usually do with tofu, because you will shred and fry it.

The other ingredients are the things I like in my bowl/taco. Feel free to improvise with whatever toppings you like and have. Try: coleslaw, salsa, tomatillos, hot sauce, jalapenos, beans of all kinds, onions, cilantro, sour cream, avocado, shredded cheese…

Ingredients:

Wrap Toppings:

  • 1 cup cooked rice
  • 1 cup cooked pinto beans
  • 2 tbsp hummus
  • Fresh diced tomato
  • 1 fresh avocado
  • 1 head romaine, outer leaves removed
  • Optional: use tortillas (or make your own)

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Step 1: Drain the tofu, and heat the oil in a pan. Using a fork or your hands, smash the tofu into crumbles.

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Step 2: Dice or crush the garlic, add to the oil until fragrant, then add the tofu. Pour on your hot sauce and spices.

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Because the meat-eater was joining me, I mixed tofu and ground turkey together. Keep it veg/vegan by not adding turkey, or slowly introduce tofu to someone this way.

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Step 3: Keep mixing until tofu develops a nice deep red/brown color, about 10-12 minutes.

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Step 4: Sprinkle the yeast into the tofu, and squeeze the lime juice over top. Take a large romaine leaf, and top with a heaping tbsp or two of sofritas.

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Add the other toppings you like, and wrap it all up.

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This makes a hearty and filling wrap, you can eat two or three and still have a very low total calorie count. If opposed to the lettuce, feel free to make it a bowl or use tortillas.

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Healthy, Informative, Main Dishes, Salads, Vegetarian

Kale & Wasabi Pea Caesar Salad

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Are you getting in the spring of things? Have you begun a whirlwind of cleaning out rooms, old clutter, elbow greasing the bathroom, and sorting through wardrobes? Do you day dream about tender green baby lettuce, the first sweet juicy strawberry, or delicate spring peas that pop in your mouth? I know I am!

Spring is a time of freshness, rebirth, and growth. The world re-awakens after a long, cold, terrible winter.

Though it is hard to believe now, with the still-cold, hard earth brown and bare, soon rain will drench everything, sun will warm it again, and greenery will burst forth! Birds have begun singing, small furry animals are emerging from hibernation, and gardeners all over are just itching to get outside and play in some dirt!

Now might be a good time to assess your food preservation options. If you don’t have canning jars or could use some more, I recommend at least a case of pint jars (wide-mouth can fit more in easily, you can can or even freeze them), as well as a case of quart jars, and if you make lots of different flavored jams, jellies, or salsas, maybe a few tiny 4 oz jars too. These also make great gifts!

Don’t forget the lids, regular mouth lids and  wide-mouth lids. These cannot be reused (they lose their seal) but the rings you can reuse.

Even if you don’t have a garden yourself, canning is an excellent skill to begin learning. You can get steals and deals at the end of the day in farmer’s markets, pick-your-own bushels of fruits at an orchard, or on-sale in-season produce at the grocery store.

Canning is a great, non-electricity-using way to store these seasonal delicacies for the future dreary winter, that we don’t even want to think about yet. Read my earlier foray into canning beans for more information, directions, and especially important safety information to consider if this is your first time (or hundredth).

In honor of this season of green, here is a lovely salad recipe using fresh greens, wasabi peas, sunflower seeds, and other fresh veggies. Feel free to make it your own based on your tastes and what is currently in season near you.

Ingredients:

  • 2 cups assorted greens (romaine, kale, spinach used here. also try arugula, watercress, chard, or endive)
  • 1/2 cucumber, washed and sliced
  • 1/3 cup wasabi green peas (use fresh peas if you have them or don’t like wasabi spice/flavor)
  • 1/2 cup homemade croutons
  • 2-3 tbsp Caesar dressing (or Ranch)
  • 2 tbsp sunflower seeds
  • Optional: grated fresh Parmesan or Romano cheese

Step 1: To make croutons, cut 2 slices of old bread into cubes. Toss in 2-3 tbsp olive oil, and sprinkle on seasonings (I recommend Italian). Toast on a flat cookie sheet in an oven at 350 for 10-12 minutes, until golden. Or use store-bought, or omit entirely. Up to you.

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Step 2: Shred or slice the romaine, spinach, and kale, and pile on a plate. Top with cucumber slices, sprinkle on the seeds, peas, and croutons, and add dressing. Toss lightly to coat.

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I had this for lunch with an apple, a piece of homemade corn bread (with canned corn in it) and a big glass of water. Just a perfect amount of crunch and spring flavors to perk you right up. Now if only there was no more frost danger so I can set out my seedlings…

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This post contains links from the Amazon Affiliates program. If you purchase these items through these links, the price you pay is not affected yet a portion of the proceeds go towards maintaining this blog (and my gardening addiction!). Thank you.

Comfort food, Main Dishes

Roast Beef & Garlic Bread Au Jus

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For those who have been to fancy restaurants and wondered what “au jus” meant, fear not, I have the answer! It is a French term meaning “in it’s (own) juices”.  Therefore, any meat cooked and served with the cooking liquid is au jus.

The most popular au jus meat is of course beef. And the most popular way to serve it is of course as a dipping sauce with a roast beef sandwich. Though jus can be prepared separately from the main dish, for example by reducing beef stock to a slightly thicker sauce, it is best when made using the actual meat with which it is to be served.

In this recipe, I made a beef rump roast which we ate for dinner day 1 with some roasted winter veggies. I saved the jus, and the following day served the leftover roast beef on thick garlic toast drizzled in the jus with some rice on the side. It is fall-apart tender with flavor to spare, and the jus packs a punch all its own. I’d recommend this double-day pleaser anytime.

Ingredients:

  • 1 5-6 lb beef roast
  • 1 plastic roast bag, or crock pot liner
  • 1 packet roast seasonings; or
    • 1 tsp black pepper
    • 1 tsp garlic
    • 1 tsp thyme
    • 1 tsp rosemary
    • 1-2 tsp sea salt
  • 2 large potatoes, diced
  • 2 celery stalks
  • 1/2 cup brussels sprouts
  • 2-3 large carrots, diced
  • 1 cup water or beef stock

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Step 1: Brown the roast in a frying pan over medium heat. Sear until dark brown on all sides, then set aside to cool. Place the meat, seasonings, veggies, and water into the steaming bag. Either cook on high in a crock pot for 2-4 hours, or in an oven set to 350 for 1 1/2 hours.

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Step 2: Once the roast is fully cooked (brown all the way through or slightly pink) remove it and the vegetables to a dish. Strain the liquid with a metal strainer and/or cheesecloth into a container.

Step 3: If the jus is to your liking, serve immediately. Otherwise you can bring it to a simmer and reduce to your desired consistency. You can also add flour or cornstarch for a gravy instead.

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Step 4: The following day, make a big loaf of garlic bread. Shred the remaining beef, and pour over the bread. You can also make it into a sandwich. Serve drizzled with jus, or on the side to dip.

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This salty, tangy, tender beef is amazing with crunchy fresh garlic bread. The jus is delicious and flavorful, and could be used in many other ways, such as in soups, dressings, gravy, and more.

 

Informative, Main Dishes

Baker’s Dozen: Quick Lunch Ideas

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Happy Easter my dear readers! Hopefully you are reading this after the fact, because when this is published I wish you all the love of family and friends, good food, and chocolate bunnies. Wherever and whenever you are, thanks for reading! (By the way, you may enjoy last year’s Easter article, or this handy guide of ideas for leftover ham).

Somewhere between 11 and 1 each day, your stomach or your watch will bring up that daily question: What’s for lunch? While leftovers make a fantastic lunch option, you can only tolerate ham sandwiches or the same old pasta so many times in one week.

If you’re tired of the same sandwich every day, if you’re going broke eating out 5 days a week, or if you just want to try something new, look no further! Here are 13 great ideas for lunch today, tomorrow, next week, or forever. Mix it up based on your own tastes, and what you have available.

 

Simple Sandwiches
The classic lunchtime standby, a cold sandwich is the pinnacle of convenience. You don’t need to heat, mix, or do anything besides open the container and enjoy. Of course, if you are at home or have access to a grill/panini press, more power to you! Here are some fun ideas besides the tired PB&J.

Mediterranean Panini – This combination of fresh, Mediterranean inspired vegetables and warm melty goodness only needs one letter to describe it: Mmmmmmmm…

Vurgers (Veggie burgers!) – These little gems can be made 8-12 at a time and frozen for lunch in a flash. Eat them alone, on bread, or wrapped up, with your choice of toppings. I’d recommend cheese, salsa, and/or coleslaw.

Double Turkey BLT – With sliced turkey and turkey bacon, plus fresh crisp veggies, this protein-packed beauty should tide you over until the dinner bell rings.

That’s a Wrap
Wraps are even more simple than sandwiches because you can close the tortilla on both sides so nothing oozes out. And you can put just about anything you can think of into a wrap, don’t limit yourself to just lunch meat. Breakfast burritos are great at noon too.

Vegetarian Wrap – customize this with whatever you have available: shredded carrots, juilenned cucumber or zucchini, sprouts, homemade red pepper hummus, greens, avocado or guacamole…

Caesar Chicken Wrap – wrap up 1 cup of shredded lettuce (try Romaine, kale, and/or spinach), 1/2 cup grilled chicken (hot or cold), shredded Parmesan cheese, a few croutons and a drizzle of Caesar or Ranch dressing for a quick, easy, portable lunch.

Ham & Veggie Burrito – use whatever fresh or frozen veggies you have on hand to create a unique lunchtime treat. Eat cold or hot.

Super Salads
Salads have a bad rap for being “rabbit food”, something only the super healthy or super weird consider a meal, and not at all filling. That is just a downright lie! You can eat a pile of greens the size of your head for fewer calories than a ‘snack-size’ bag of chips, and if you add the right kinds of toppings you can stay fueled all day. Besides, there are other kinds of salads than the leafy green kind.

Kale & Barley Salad – a vegetarian delight, this hearty mix tastes amazing and will keep your tummy from growling for hours.

Creamy Tuna Potato Salad – with lean protein from the tuna, filling starch from the potatoes, and lots of fresh veggies, this meal has it all.

Steak & Orange Salad – thin slices of strip or flank steak pair perfectly with mandarin oranges and a balsamic vinaigrette. Feel free to use pear or apple slices instead and any dressing you like.

Asian Chicken Salad – use that old package of Ramen noodles in a healthier, more creative, and much tastier way than salty chicken water.

Soup’s On
Soups are a classic budget favorite because they are infinitely versatile and super cheap per serving. But if you get creative, there are plenty of filling, portable options, even some that can be eaten cold. Invest in a nice thermos, or take advantage of the microwave if you have one available.

Ham & Barley Soup – with layers of flavor from the ham bones, healthy kale and carrots, and whole grain barley, this soup should keep you going until quitting time. Add a garden salad, some thick hearty bread or crackers to complete the meal.

Baked Potato Soup – Potatoes are fabulous, they are so cheap and are very filling. Try this twist on classic baked potato soup for far fewer calories and your wallet and waist will thank you.

Broccoli Cheddar Soup – Best served in a bread bowl, but also great enjoyed with fresh crusty bread.

 

*Those recipes in italics are vegetarian/vegan friendly! Feel free to add meat if that is your thing.