Category Archives: Breads

Best Ever Sweet Potato Biscuits (And They’re Vegan!)

 

Sweet potatoes are a beloved vegetable here in the South, where they star in everything from sweet potato pie to sweet potato fries. They are in the same family as morning glories, and grow best in warm climates. They are only distantly related to the white baking potato. They are also distinct from the species Dioscorea which is a genuine yam (source).

Sweet potatoes have been named the most efficient staple food to produce, yielding the most nutrition per acre of land (source). They provide simple starches (carbohydrates) as all root crops do, but they also are rich in dietary fiber, of which nearly 95% of Americans do not eat enough! (source 1 and source 2)

Dietary fiber is so important for gut health, lowering your risk of colon cancers, and maintaining a healthy weight. Fiber helps you feel full, decreases risk of diverticulitis and IBS, helps stabilize blood sugar, and lowers cholesterol levels. The American Dietetic Association recommends 20-35 grams per day, but the majority of people don’t even come close to that. And a truly healthy diet would actually be more like 70-90 grams per day!

The good news is, adding more plant foods into foods you already eat is a super simple way to increase your fiber intake painlessly. Adding sweet potatoes into delicious, flaky biscuits sneaks all kinds of fiber, vitamins, and beta carotene into your breakfast or dinner side dish, and brings a fun vibrant orange color to the table.

Baking your own biscuits may seem scary, but the process is very simple. It does take some time, about 3 hours total start to finish, which makes it a good weekend or day off project. But you can scale up to make a huge batch, and freeze the extras! It would be a great way to introduce kids to the kitchen as well.

Based loosely on this recipe (doubled) from Genius Kitchen. Makes approximately 22 biscuits.

This recipe is designed to be vegan, but you can easily use dairy milk, and/or butter instead of coconut oil, if that’s what you have.

Ingredients:

  • 1 1/2 cups baked mashed sweet potato (about 2 medium sized sweet potatoes)
  • 2/3 cup soymilk or almond milk
  • 2-3 tbsp apple cider vinegar
  • 3 tbsp baking powder
  • 3 cups flour
  • 4 tbsp sugar
  • 8 tbsp coconut oil
  • 2ish tsp salt

peeled microwaved sweet potato

Step 1: Either roast your sweet potatoes at 350 for 45 minutes wrapped in foil, or microwave for 10-12 minutes wrapped in a wet paper towel. The skin should peel right off, leaving you with soft, cooked sweet potato flesh.

mashed sweet potato and soymilk

Step 2: In a bowl, combine the mashed sweet potato, the milk, and the apple cider vinegar. Mix together to combine.

Best ever sweet potato biscuits

Step 3: In a different bowl, mix your dry ingredients: flour, salt, sugar, baking powder.

Best ever sweet potato biscuits

Step 4: Add the coconut oil, a little colder than room temperature. Use a fork, mixer, or potato masher to mix the coconut oil into the dry ingredients.

Best ever sweet potato biscuits

You should end up with a crumb-like texture.

Best ever sweet potato biscuits

Step 5: Add the wet potato mash into the dry ingredients, and mix just well enough to combine. You don’t want to over-mix. Refrigerate for about 30-60 minutes.

Best ever sweet potato biscuits

Step 6: Spread flour over a solid surface, this is where you will roll and cut your dough. Take it out of the refrigerator, and cut it into four equally sized pieces.

Best ever sweet potato biscuits

Step 7: Press the dough flat with your hands, then use a rolling pin to roll it out to about 1/4-1/2 inch thick. They puff up a little while baking, but not much. Then use a glass or cookie cutter to cut the dough into rounds.

Best ever sweet potato biscuits

You can re-roll the dough and cut it again up to about 3 times. Then it becomes harder to work with.

Step 8: Bake on a foil-lined pan or glass pan at 425 for 8-10 minutes, until they begin to brown on the top. I rotated the pans between the top and bottom rack at 5 minutes.

Best ever sweet potato biscuits

Let cool on a wire rack, or just tear into them with your bare hands!

Best ever sweet potato biscuits

Delicious with jelly, butter, or honey, or just plain right out of the oven. They are just a tiny bit sweet on their own, and can easily compliment savory meals like chili as well.

 

 

 

 

Weekly Eating – 3/26/18

 

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

Happy Easter, if you celebrate!

 

Well, to balance out last week’s super frugal food spending, I way over spent this week! I cannot be trusted in grocery stores, even with super detailed lists, it seems.

grocery shopping haul

Also, the boy was out of state on a work trip all week, which means I got to go out and party with friends on a work night, twice! Woo hoo, the crazy life of a 30 year old. 🙂 I did basically 2/3 of my eating-out for the year in one week. I don’t ‘go out’ a whole lot since I like cooking so much.

But, it was really nice to finally get a lot of one on one friend time with several different people, and try out a few new food spots. I’m always on the hunt for new stand outs, and good places to take people who visit from out of town. I’d say there are a few new names on the list now.

Monday:

Breakfast – Last of the sweet potato biscuits with honey. Hoping to make a new batch of these over the weekend, they are seriously the perfect breakfast.

sweet potato biscuit with honey

Lunch – Leftover split pea soup & whole grain bread.

split pea soup and bread

Snack – Chocolate peanut butter granola bar.

granola bar

Dinner –Last of the tortilla soup.

tortilla soup

So I thought I had already finished this, but I tricked myself! I put some away in regular containers, but then also one mason jar full. I found it when trying to rearrange the fridge, and had that for dinner. Just as satisfying as I remember.

jar of tortilla soup

Tuesday:

Breakfast – The last slice of my banana bread loaf. Found it in the bottom of the cheese drawer for some reason… and, I have 2 bananas turning a darker brown every day on the counter, so it might be time to replenish the supply.

end of banana bread

Lunch – The rest of the Spring Green Creamy Gnocchi

Spring green gnocchi

Snack – Cut up pineapple and honeydew

pineapple and honeydew

Dinner – Out with a friend! We went to a place in Durham called Juju, which is a pan-Asian tapas bar. The menu is all fancy small plates meant for sharing, and they have half off wine on Tuesdays! Of course, I’m totally frugal, and not their target audience at all. When I see $45 for a bottle of wine, my first thought is I could get like 9 liters of boxed wine for that price!

juju brussels sprouts

We ended up with the house special red in a carafe, and the waiter actually made a dig about it (because it is the cheapest wine on the menu). But I don’t care, it still was enough for us both to have 2 glasses and that was actually quite enough, thank you very much. I gotta drive my butt home, sir.

juju chicken biscuits

We each chose 2 things, and split everything. The plates looked smallish, but the presentation was on point, and everything was tasty. It was actually really filling, we were struggling to finish it all by the last course. The duck fried rice (below) was excellent, and the fried chicken buns (above) were definitely the star of the show.

juju duck fried rice

I was surprised by the vegan spring rolls, since they were fried. I thought spring roll meant the cold rice paper wrapped kind, but oh well. It was a lovely night, and even though it was pushing $40 for one meal, it was worth the time spent chatting and enjoying myself.

juju spring rolls

Wednesday:

Breakfast – Cranberry Great Grains & Almond milk. I guess it’s time for a cold cereal breakfast phase now that I’m out of sweet potato biscuits… 🙁

great grains with cranberry

Lunch – A big mixed greens salad, and a slice of leftover pizza from the weekend.

pizza and salad

Snack – More pineapple and honeydew! A honeydew is a large fruit, turns out… and I had 2 pineapples cut up. So.

pineapple and honeydew

Dinner – I did not have a plan here, but there was a lot of cabbage, and pinto beans that had to be used ASAP. So I was like, hybrid stir fry slash beans and rice? Why not!

crazy stir fry with beans

Thursday:

Breakfast – I love Hummusapien’s blog (if I lived in OH still I’d want to live in Columbus and be her friend) and got inspiration from her green smoothie. It included: “pineapple, banana, hemp seeds, kale, ginger, turmeric, black pepper, orange juice, and almond milk.”

crazy green smoothie

So I actually had all those things, and blended them up (minus the black pepper because yuck), and boy. What an… interesting texture. Hemp seeds will no longer go in my smoothies. Now I know.

Lunch – Leftover split pea soup! This was thick and hearty and I could only eat like 2/3 of it and was totally full. Also I ran out of flax seed bread so I used a whole grain bun.

split pea soup and buns

Snack – Crunchy oats & honey granola bar. I know, I know, this one is basically a candy bar because of how much sugar is in there, but desperate times, people.

granola bar

Dinner – I had a multi-course dinner, because I marinated some veggies and put them in the oven to roast, but got hungry before they were done. So I started with an appetizer of cucumbers and turmeric hummus.

hummus and cucumber

And then I had a salad with some hemp hearts and the rest of the marinade, which became salad dressing. In case you’re wondering:
1 tbsp apple cider vinegar + 1 tsp ginger paste + 1 tbsp honey + 1/2 tbsp olive oil.

salad

And finally once they were done I enjoyed my roasted Brussels sprouts and carrots over rice.

roast veggies and rice

And then I went out with some friends to Clouds Brewery in Durham! Clouds is amazing, if you’ve never been and enjoy trying different types of beer you need to go. They have a wall of taps, and you get a bracelet that you swipe on the screen to pour. Yes, you pour your own beers! And it charges you by the type and by the ounce, so you just turn your bracelet back in and it adds up your tab. Gotta love modern technology.

Friday:

Friday is a holiday, woo hoo!

Breakfast – I knew I was going to lunch with friends, so I just had a small fruit and nut energy bar.

cherry almond bar

Lunch – We went to a place called Na’Mean, which is a Korean sandwich place in Durham. It is indeed slang for “know what I mean”.

namean

I got the Pork Belly Banh, which is a slice of crispy/soft pork belly on a banh roll with house pickled veggies, jalapenos, special sauce, pickles, and fresh cilantro. It was awesome! And the seaweed salad on the side made me swoon. I adore seaweed salad.

belly banh

The place was right near an Asian grocery too… I know I promised no more groceries but… c’mon guys! I’m the Budget Epicurean! I had to go at least look around. And then buy some brown rice because we are out. And also the ingredients to make seaweed salad at home!

Dinner – Seaweed salad noodle bowl and steamed bok choi. I hadn’t had bok choi in a long time, so I picked up a small bag for $1, and the noodles were on sale: $1.99 for 3 pounds of rice noodles!

asian market groceries

I have never cooked with seaweed until now. It’s really easy! Just soak to rehydrate, and then eat it. I added some edamame, and made a sauce from this recipe to pour over it all. Nomnomnom.

seaweed salad and bok choi

The Weekend

This weekend will be chill because the boy just had a stressful week flying for work and dealing with the cold in CT. We are considering hitting up a new brewery we heard about called Carolina Brewing Company. Rumor has it you get free beer on the tour… and/or maybe having a spontaneous game night with friends.

If we get really motivated perhaps I will even get the raised bed  garden set up, and some berry bushes. I’ve got it all planned out, we just need to go get the actual supplies: dirt, vermiculite, seeds, & plants. We shall see how we are feeling. I also need to meal plan, and prep some things for next week.

Food Total: $114.44

Remember how I said I wanted a low grocery bill this week?… yeah…

I had this whole game plan mapped out, and set up a calculator to count down from $75 so I knew how much was left of what I wanted to buy. I diligently compared ads and sales, and checked my cabinets and freezer before making any plans.

grocery shopping lists and plan

I thought I totally crushed it at Kroger, even with a few things I picked up here and there. My calculator told me even with all the planned purchases I had $17 left over for “splurges”. There was a great sale on coffee, and I had a $3 off coupon! Well… what I didn’t realize is I accidentally grabbed 4 cans of the wrong size… and the sale and coupon didn’t apply to them 🙁

I also picked up some organic chicken breasts and a small brisket roast to treat the boy. He was gone out of town all week on a work trip to CT. And let me tell you, Connecticut in March is not the most fun. IT WAS SO GOOD. I forgot how mind-blowing brisket is… But, I remain committed to the 80% vegetarian thing, going to keep trying.

brisket

And then dried chickpeas were on sale for 0.99/lb! I cannot pass that up, since I use them so much in my homemade hummus and various salads. It is (almost) always cheaper per pound to buy dried, and I don’t mind the prep of soaking them overnight. I usually just toss some sort of bean in water overnight on a Friday or Saturday, then use my slow cooker all day Saturday or Sunday. Easy peasy, I have cheap protein ready for all week.

soaked chickpeas in the crock pot

To be fair, the Moscato was a hostess gift for the person who planned the baby shower I went to, and the diapers and wipes were a gift for the couple, obvs. Also in good news, the cake pops were a HUGE hit! Who knew.

second batch of cake pops

Lessons Learned

When I have a very specific list, it might be better to send in the boy. He hates grocery shopping, and will whip in and out of the store in the time it takes me to just look around the produce section.

That’s not a bad idea actually…grocery shopping to me is like a game, an adventure to find the best deals. I almost always wind up with some purchases I didn’t plan on. Of course, they are also almost always justifiable (crazy mark downs, actually the best sale price I’ve seen all year, etc.) but still… unplanned for $ spent.

Anywho, the point is, I definitely went over my desired goal of $75, and my stretch goal of $100. Again. Meaning March was wayyyy over the $400 total I’m supposed to spend. Sigh. No more food shopping until April, that’s for sure. I’m determined to do better next month. Maybe the boy really will become the default shopper.

I definitely learned the importance of cleaning out the refrigerator now and then! There were tons of little odds and ends and leftovers that I ate this week. Good thing the boy left for a while, it was mostly the soups and veggie options! 🙂 But clearing out your refrigerator and rearranging every week or every other week is a great habit to start. It reminds you of what leftovers are around and what other ingredients you have to work with for the next coming week.

 

 

How about you guys? Did you have a learning week or an awesome week of wins?

Weekly Eating – 2/26/18

 

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

This was the best week for meal planning yet! I put together a complete plan, compared the ads for all three of my favorite grocery stores (Kroger, Harris Teeter, and ALDI, in case you wondered) and discovered that neither of my two closest had good enough sales or coupons this week to justify them. So ALDI it was, even though it is (sadly) the most out of my way. It is 90% of the time the cheapest overall option, though, so I wasn’t too torn up about it.

storefront of ALDI in Durham NC

I mentioned it was recently remodeled right? Good lord do I wish I lived closer, I would be here almost daily. Okay, maybe I don’t wish I lived closer… But, it is gorgeous inside, and I found all the things I needed and then some. They had hemp hearts! And some cool rice and quinoa blends. And lentils and split peas on sale. I am 99% sure you could live off this week’s groceries for at least a few weeks.

Oh and remember how much we liked the Raleigh Beer Garden last week, even though it was rainy & gloomy? We went back again and it was sunny and 70s and perfect! Yeah we spent 2 weekends in a row here, what of it? Tell me you aren’t jealous.

Budget Epicurean Weekly Eating

I also finally made chana saag (spinach & chickpeas), which I had been jonesing for ever since my trip to Sitar. It wasn’t quite on par with theirs, but I’ll work on it. I just love the flavor combo here, it’s like the Indian version of red beans & rice.

Budget Epicurean Weekly Eating

Oh, and I made a new batch of my favorite granola bars! Sure they have processed pretzels in them, but when they satisfy the same craving as a Snickers bar with far less fat and ingredients I control, I’m okay with it. Balance, people. This batch came out quite oily, which is disappointing. But it won’t stop me from nomming them all.

Budget Epicurean Weekly Eating

Oh, AND, one more thing, it’s the last weekend update I swear. I made pizza dough, which was fine. It was the toppings I was particularly proud of. My family visited a few months ago, and one thing they bought was a jar of BACON JAM for the boy.

Budget Epicurean Weekly Eating

Yup, you read that right. And it’s been sitting in my cupboard, because I’m at a loss as to what to do with it (for some reason I got a weird look when  I suggested he eat it with a spoon…) BUT. Turns out, it makes a really great pizza topping!

Budget Epicurean Weekly Eating

With some shredded Brussels sprouts and goat cheese, OHMAHLAWD y’all. To. Die. For. Pizza.

Monday:

Breakfast – the last of the Cracklin Oat Bran! I’m sad to finish this box off, it made fast mornings so easy… but, alas. I cannot allow myself to get into a $5 per box habit.

Budget Epicurean Weekly Eating

Lunch – Chana Saag and brown rice. Deeeeeeeeeelish.

Budget Epicurean Weekly Eating

Oh and I saw this ad in the hallway! Super exciting, and since we don’t eat many eggs anymore, I only buy about a dozen every other week. I think this is do-able, and will be a great step towards eating as locally as possible.

Budget Epicurean Weekly Eating

Snack – Hummus & cut veggies. Isn’t it so pretty?! Carrots, celery, and cucumbers.

Budget Epicurean Weekly Eating

Dinner – Brussels Bacon Goat Cheese Pizza <3<3<3

Tuesday:

Breakfast – A Rainbow Smoothie! Not a Rainbow Of Smoothies, that’s an ongoing series. It was one smoothie, with a s*#t-ton of different fruits and veg! This is what happens when you have a LOT of fruit in the house.

Budget Epicurean Weekly Eating

Lunch – Brussels Bacon Goat Cheese Pizza

Budget Epicurean Weekly Eating

Snack – Bagel & pear. I forgot I even had these bagels, and needed to eat them before they went bad, as well as the pear. So it made for a great snack time.

Budget Epicurean Weekly Eating

Dinner – White bean soup. This one was sans ham, but I added some wheat bran to thicken it up more. It’s even better overnight.

Budget Epicurean Weekly Eating

Wednesday:

Breakfast – Sweet potato, lentils, & spinach. This is one more step on top of one of my favorite simple hot breakfasts. Just simmer sweet potatoes and lentils together in water for 25-30 minutes while you get dressed and pack lunch. Toss in some spinach at the end and boom breakfast is served.

Budget Epicurean Weekly Eating

Lunch – The rest of the Chana Saag, with some quick tzatziki

Budget Epicurean Weekly Eating

Snack – Fruit & nut goji trail mix. I’m slowly working on the last of this travel mix. I think I got my money’s worth for how long it’s taking me to finish this.

Budget Epicurean Weekly Eating

Then I got hungry again near quittin time, good thing I also had a Nature Valley bar and some blueberries.

Budget Epicurean Weekly Eating

Dinner – I decided to try a new recipe, and used this one for Turkish Koftes. It’s basically wheat and red lentils and onions, formed into patties and wrapped in lettuce leaves.

Budget Epicurean Weekly Eating

I whipped up a quick lemon tahini yogurt dressing to go with, and I thought they were pretty great. They were a bit too watery (my fault, I just didn’t want the lentils to burn…) so I baked them at 400 for 15 minutes and that helped solidify them.

Budget Epicurean Weekly Eating

Ohhhhhhh and fresh chocolate chip cookies for dessert! We rarely have dessert here in the BE household, because neither of us is crazy about sweets (I know, I know, what kind of monsters are we… the kind that thrive on salt, apparently). But I’d had these in the freezer for a while, from the Dec Food Swap, and decided it was time.

Budget Epicurean Weekly Eating

Boy, am I glad I did! Straight from freezer to oven, they came out slightly brown outside but ooey-gooey-chewy on the inside. Be still, my beating heart. I want more. Like now.

Thursday:

Breakfast – Corn grits with spinach, white beans, and an egg. I don’t know where I come up with these things either. I had some grits left from the weekend, and I think the internet told me that savory grits go with spinach well, so I pulled that from the freezer.

Budget Epicurean Weekly Eating

I decided it needed more protein, so I threw in a handful of white beans (I had a huge batch I made in the slow cooker over the weekend) and a fried egg on top. It was surprisingly tasty!

Lunch – Big salad with goat cheese, beets, and pepitas, and some leftover white bean soup. I love canned beets, they are so easy (no roasting or peeling required) and are awesome on salads.

Budget Epicurean Weekly Eating

Snack – Nature Valley bar. I meant to throw one of my granola bars in my lunch bag but I forgot… luckily I had one of these hidden in my desk so I didn’t have to gnaw my arm off before driving home.

Budget Epicurean Weekly Eating

I also found out that there is a food drive happening at work! This is great news, because it makes it super convenient to donate the food I’ve been buying at each grocery trip.

Budget Epicurean Weekly Eating

Dinner – Was not feeling black eyed peas (nor had I soaked them overnight) so we had leftover buffet, which translated into tacos for the boy and leftover lentils and sweet potato with rice for me. This is why I consider the meal plan more of a guide than a written in stone requirement every week.

Budget Epicurean Weekly Eating

I had a bunch of bananas that were turning waaaaaaaay brown, so of course that is just begging for banana bread! I whipped up a banana walnut loaf, and holy cow, fresh and hot out the oven with some butter, mmmmmmmm mmmmmm! I must say, this might be my best one ever.

Budget Epicurean Weekly Eating

Friday:

Breakfast – Banana bread, and a green smoothie

Budget Epicurean Weekly Eating

Lunch – Last of the Brussels Bacon Goat Cheese Pizza. For the boy, to whom one large pizza is basically one meal, at best two, this is utterly confusing and disturbing that I can turn my one pizza into 4 different meals.

Budget Epicurean Weekly Eating

Also it was not quite enough to satisfy me, so good thing I planned for that and brought a few of the leftover koftes!

Budget Epicurean Weekly Eating

Dinner – It was Stir Friday of course! I made my sweet & spicy Asian beef with a giant batch of stir fried veggies and brown rice.

Budget Epicurean Weekly Eating

The Weekend

We are hosting the first dinner party we’ve had in months, and I’m so excited! I absolutely loooooooooove having people over and feeding them, and winter has dragged on for all of time. It’s on 3/3 so I’m planning a meal of 3s, 3 appetizer dips, 3 different pastas, 3 sauces, etc. I don’t think anyone will have met each other prior to this besides myself, so it should be interesting! I love bringing together people of all different personalities, and hope this sparks some great conversation and deeper friendships.

 

Food Total: $59.69

I totally killed it this week with meal planning. Mostly because I made a meal plan relying heavily on dried legumes and pantry items, and stuck to my list. This might be the first time I only had 2 impulse purchases (the hemp seeds and fabric softener).

Dairy $8.07 Staples $24.50 Fruit/Veg $16.39 Extras $9.46
Plain Greek yogurt 3.49 Diced tomatoes 2.48 Romaine heads 3 1.99 Fabric softener sheets 1.89
Blueberry Kefir 4.58 Chickpeas canned 2.2 Kiwi 6 1.29 Vanilla extract * 6.98
Pesto 1.99 Pineapple 2 whole 3.5 Seltzer 0.59
 white beans 32oz 1.99 Bananas 5 0.74
Split peas & lentils 2.38 Garlic 3 head 0.79
Hemp seeds 4.99 Cucumber 0.85
Rice blend 16 oz 2.99 3 Bell peppers 1.99
Quinoa 16 oz 3.49 avocados 3 1.17
20 flour tortillas 1.99 onions 2lb 1.09
Spinach 12oz 2 2.98

Lessons Learned

Practice what you preach, babe! I go on and on about how meal planning and lists save you money on groceries, but even I, with years of practice on my iron will, capitulate to the siren song of BOGO deals, markdowns, and impulse buys. But the closer to plant-based we eat, and the closer I follow my plan and list, the more we save!

 

 

How about you guys? Did you have a learning week or an awesome week of wins?

Weekly Eating – 10/23

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

Monday:

Breakfast – I had a few applesauce muffins still left from making friends with the neighbors, and half a raspberry NOOSA yogurt

Lunch – the rest of a pasta salad I made from last weekend’s Triangle on FIRE Meetup, and a mason jar salad

Dinner – Minestrone Soup. I had this bag in the freezer from my batch freezer meal prep session a long time ago.  I defrosted it overnight, and then tonight just put it in a pot with the broth from the rib bones last week until boiling.

I was a little worried that the noodles would be mushy and gross from being frozen and then thawed, but it actually turned out to be the perfect consistency. This was a really tasty batch, I would use this recipe again.

Snack – I had a little packet of a nut butter sample in my desk drawer, combined with some pretzel crisps I keep as well it made a perfect little afternoon pick me up snack

Tuesday:

Breakfast – applesauce muffins 

Lunch – the last of the Buffalo Chicken Potato Bake leftovers

Dinner – I had a quick burrito before running off to the October Bull City Food Swap. This month’s swap was awesome, there were some really outstanding goodies. Especially the homemade smoked sausage made by my new best friend!  😉

I had brought several items for trade, including some marigold seeds from my yard, hickory nuts (we have 3 trees, and more nuts than we know what to do with) and some homemade garlic rosemary bread. The bread was a hit, as baked goods usually are. I think I found my niche, as you can trade for really good items with homemade bread.

I got lots of caramel corn, jerky, baked goods, fresh pasta, and some pesto. Luckily, pesto was already on the menu for tomorrow! I had also taken out a giant pack of chicken quarters I got on crazy clearance a few weeks ago.

It was $4.44 for 6 leg quarters! That is a lot of chicken for less than a buck a piece. I roasted them up on a sheet pan to keep in the fridge for the boy to snack on whenever he’s hungry this week.

Snack – blender hummus and veggies

Wednesday:

Breakfast – peanut butter granola bar

Lunch – leftover minestrone soup

Dinner – Pesto pasta, using up the fresh pasta from the Food Swap and the rest of some frozen blender pesto I’d made when the basil was done for the season. So garlicy and delicious!

Snack – a mini snicker bar at work

Thursday:

Breakfast – egg sandwich with 2 slices of my garlic rosemary bread

Lunch – a chicken quarter with some brown rice and edamame

Dinner – Beef roast in the slow cooker. I just chopped up some carrots, celery, and potatoes and tossed them in with a beef roast from the freezer. I paid about $10 for a ~3 lb roast, which is not bad

Luckily I have a programmable slow cooker, so I could set it on high for 4 hours, and then it automatically switches to “keep warm” setting so it doesn’t burn. It was a perfect meal for a chilly fall evening. I love that it is just starting to turn kind-of-cold now.

Friday:

Breakfast – I bought a pack of white corn tortillas with the idea to make quick breakfast burritos this week. They were delicious, but the tortillas fall apart and are way too flaky to eat in a car. Flour tortillas from now on.

Lunch – Beet and Goat Cheese Salad with a coworker. I did spend about $7, but this is my first lunch out all month, and the salad was really delicious. No regrets.

Dinner – Burritos, because there is never a bad day for a burrito.

Snack – chocolate peanut butter granola bar

The Weekend

This weekend is pretty exciting, we have a housewarming for a neighbor on Friday and will take a bottle of red wine over to say welcome to the ‘hood. They are about our age, so I’m hoping for a future friendship there. We got invited because I am the only one who has come to say hi since they moved in! It pays to be friendly.

Saturday is the NC Wine Festival in Raleigh! There will be 36 wineries, all from North Carolina, and all tasting is included. There will be food places too I believe, but you probably have to pay. We plan to have a big lunch, and hydrate well prior to going. The tickets were my 1-year ‘paper anniversary’ gift.  🙂

And then Sunday will be recovery and chores. Sleeping in, raking leaves, doing dishes and laundry. You know, all the fun adulting things you have to do. But probably a healthy dose of video games thrown in too.

Food Total: $63.85

This week I am quite pleased with groceries, especially since I was going for super healthy and lots of produce. Most people see winter as the time to gain a little “insulation”, but since we have plans for the holidays which may involve a swimsuit, I’m actually cracking down on my diet, meaning even more produce than normal, and hopefully lower volumes of carbs and dairy. We will see how the next few months go.

I did find some great deals, for example grass fed free range bison, which is absurdly expensive, was marked down nearly half off. It is still shockingly expensive to me, but we do love the flavor and so since I was far within my budget I picked it up to have as a treat at some point. Eggs were on super sale, at 79 cents per dozen, so that will likely be my go-to snack this month. And I found marked down crab meat for 0.99, so I’m going to try some new recipes.

Lessons Learned

This week really reinforced the benefits to eating leftovers. Every dollar spent on food is a sunk cost, so not eating leftovers and throwing away food is like throwing dollars in your trash can. I’m so glad hubs and I both don’t mind, and in some cases prefer, leftovers. I even plan many meals to make more than we can eat in one day, so that we have easily reheatable meals and snacks around.

I also am finding that I have way more food than I think we do! Just pulling most of our meals from the freezer this week, has helped tremendously in keeping overall cost down. And those stocked freezers come from picking up things on sale as I see them, then putting them away for future meals. The flexibility of being able to put together a meal from pieces picked up over time is a skill which can be developed by practicing over time. I’d highly encourage it!

 

How about you guys, did you have a great week or a learning week?

Microwave Eggs Benedict For One

 

So you’re rushed for time, you’re a total zombie in the morning, you just don’t feel like it, you don’t have time to sit and eat. Think that means you should skip breakfast?

Think again!

In only 45 seconds, you can have a healthy, wholesome, delicious, and totally portable breakfast. All you need is:

  • 1-2 eggs
  • 1 piece of bread or toast
  • A cup full of water
  • optional: handful spinach, onion, mushroom, peppers, etc.

Step 1: Fill a cup with at least 3-4 inches of water. Dump an egg into the water whole.

Step 2: Microwave the egg! The water will boil, poaching it to perfection. Microwaves vary in strength, mine was cooked at about 35 seconds, and the yolk solidified around 50 seconds. Experiment until you find your perfect balance.

Step 3: While the egg is in the microwave, put the bread in the toaster or onto a plate. Once the egg is done, carefully dump out the water, it will be hot, and plop the egg onto the toast. Done!

I sprinkled mine with some garlic salt & paprika, and it was positively delish! This would work equally well with an English muffin. If you have some spare time after all, you can make a simple Hollandaise sauce:

  • 1 egg yolk
  • 2 tbsp melted butter
  • 2 tbsp lemon juice
  • sea salt to taste

Blend all ingredients in a blender or with a fork. Pour over eggs.

Mini Apple Pie Bites

 

These little gems were inspired while searching for healthy options to make for Pi Day (March 14 = 3.14) to take to work and share. While I do love pie, I don’t love butter, preservatives, saturated fat, mountains of sugar, etc. But I also don’t want to eat a bland, tasteless pile of cardboard and call it “pie”.  So what’s a health-conscious dessert lover to do?

Make these!

Mini Apple Pie Bites

They are like a mix between apple pie and apple crisp, in a bite-sized muffin-like package! And with about 50 calories per mini muffin, you can easily have 2 or 3 and not even feel bad. They are very easy to customize too. Add raisins, mash in a banana, change the spices if you don’t like nutmeg. If you add some protein to the recipe these would make a great pre- or post-workout snack.

This recipe makes about 24 mini muffins, or you could make a dozen normal sized muffins. If I had known how delicious they would be, I’d double or triple the recipe! This will become a staple in my house I’m sure. Better stock up on applesauce…

Apple Pie Bites Ingredients

Ingredients:

  • 1 cup oats
  • 1 cup pancake mix
  • 2 cups applesauce
  • 1 whole apple, diced small
  • 2 tbsp syrup or sugar
  • Sprinkle of cinnamon and nutmeg

mini apple pie bites mixed ready to bake

Step 1: Wash your apple, and dice very finely. Once baked this gives your pies a sweet, chewy texture. If you don’t want any chunks at all, just replace with another 1/2 cup applesauce.

Step 2: In a bowl, mix all the ingredients well. If too dry, add a bit of water or apple juice. If too moist, sprinkle in more oats until you get the consistency you desire.

mini apple pie bites in tin

Step 3: Spray a mini muffin tin, and add 1 tbsp of the mixture. Bake at 375 for 17-20 minutes on the bottom shelf of the oven, until pies are solid and turning brown on top. Let cool, then pop out onto a plate.

Mini Apple Pie Bites

Mini Apple Pie Bites

Ingredients

  • 1 cup oats
  • 1 cup pancake mix
  • 2 cups applesauce
  • 1 whole apple, diced small
  • 2 tbsp syrup or sugar
  • Sprinkle of cinnamon and nutmeg

Instructions

  1. Wash your apple, and dice very finely. Once baked this gives your pies a sweet, chewy texture. If you don't want any chunks at all, just replace with another 1/2 cup applesauce.
  2. In a bowl, mix all the ingredients well. If too dry, add a bit of water or apple juice. If too moist, sprinkle in more oats until you get the consistency you desire.
  3. Spray a mini muffin tin, and add 1 tbsp of the mixture. Bake at 375 for 17-20 minutes on the bottom shelf of the oven, until pies are solid and turning brown on top. Let cool, then pop out onto a plate.
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I can’t wait to share these at our Pi Day party!

 

Easy homemade corn tortillas

 

Happy New Year! Welcome to 2017, and all the adventures that await! I hope you will take some chances, try new things, and enjoy this year even more than the last one. To start off, let’s try something that sounds more intimidating that it really is, making your own homemade corn tortillas.

So, remember how I said that I had bought this thing called Maseca to make my Chorizo Tamale Pie? I read on the bag that it can make hundreds of tortillas, and of course I had to try it! The recipe is so crazy simple, I almost didn’t believe it would work. Just the flour, water, and oil? No way!

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Maseca is a kind of dehydrated corn flour, so that all you do is add water. That must be how you need a very tiny amount of it to make a very large amount of tortillas!

I would recommend trying this with a small batch at first, until you get the hang of how much water or oil you need to create the tortilla texture you want. You can make your tortillas larger, to make big ol burritos, or tiny to make hand tacos. That is the beauty of making your own.

Well, that and eating every other one hot off the griddle cause they’re so darn tasty!

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Ingredients (makes about a dozen small tortillas, or 4-5 large):

  • 1 cup maseca
  • ~1 cup warm water
  • 1 big tablespoon shortening

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Step 1: In a large bowl, mix the maseca and half the water. Mix well, using your hands is the best way. Add the shortening and mix it throughout. Add water until it reaches a doughy consistency, where it is not crumbly nor sticky.

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Step 2: Pinch off a ball about the size of a golf ball, and roll it flat using your hands or a rolling pin. Spray a pan with cooking oil, and fry over medium heat until golden brown, about 2 minutes per side.

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Step 3: Flip to make sure both sides are cooked, and remove to a plate to keep warm. You can use a wet paper towel or cloth over the tortillas to keep them soft.

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These are delicious as is, right off the hot pan. Or you can store them up to a week in the refrigerator, for use as delicious tacos or tostadas! I made some chicken tacos, and ate the rest plain right off the stove. You can add a sprinkle of salt to the dough if it is too plain for your liking.

 

 

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Mediterranean Breakfast Sandwich

Though this sandwich does involve eggs, I hesitate to call it a “breakfast sandwich” because it would taste amazing any time of day.  Like my other recipes with Mediterranean in the title (such as my Mediterranean Meatloaf Muffins, Stuffed Mushroom Caps, Cashew Chicken, Vegetable Panini, or Chicken & Couscous), this recipe uses lots of healthy veggies, mostly bell peppers and avocado.  You could easily substitute or add in eggplants, zucchini, any type of olives, greens, or caramelized onions too.

Recipe makes 2 large sandwiches.  You can also turn these into wraps, or serve in a lettuce leaf, if you are avoiding carbs.

Ingredients:

  • 2 large eggs
  • 1/2 jar roasted red bell peppers
  • 1 fresh avocado
  • 2 tbsp olive oil
  • Salt & pepper
  • 4 slices wheat bread
  • 2 slices cheese
Step 1: In a frying pan, heat the olive oil to sizzling.  Crack the eggs in, and fry 2-3 minutes, until whites are cooked.

Step 2: Flip the egg once all the whites have cooked.  Take the roasted peppers and add those to the pan.  The longer you cook the egg, the more solid and less runny the yolks become.

Step 3: Once the eggs are cooked and peppers are heated through, place one egg and 1-2 pieces of pepper onto each of 2 slices of bread.

Step 4: On two other slices of bread, add the cheese slice and half of the avocado.  Press the two halves of each sandwich together.

Step 5: If you need to, add 1 more tbsp olive oil.  Put the sandwiches into the pan, and cook for 4-5 minutes on both sides, until nice and browned and the cheese is melty.

 Slice the sandwiches in half, and enjoy!

Clam & Garlic Pizza

 

One of my favorite parts about living in New England is the abundance of seafood.  I wrote Tuesday about seafood linguini, and today is all about clam pizza (don’t worry, I actually made and ate them on separate weeks.  Unless seafood every day is appealing to you, in which case rock on).

Seafood is pretty darn healthy for you on the whole, be it lobster, clams, shrimp, crab, or any other shelled ocean dweller.  Clams are a good source of several nutrients and minerals, including magnesium and manganese, phosphorus, potassium, copper and selenium, and a very good source of Vitamin B12.  Read More Here.  They are also naturally low in fat and high in protein.

Bakers Dozen Clams

These clams were from a local farmers market (if you’re local to New Haven, check out the City Seed network of markets).  I met the woman who captains the boat that harvested these guys, from the river and bay less than an hour from my house.  She showed me photos of the boat, the other deck hands, and a typical day’s haul.

She also explained the difference between several different types of clams, mostly size and thus what types of recipes they are best for.  Of course I don’t remember most of it, but the point is it was super cool to meet the actual person who obtained the food I was planning to eat.  I got this baker’s dozen of clams for only $5 too.

Once I saw the clams, I knew I had to have them.  And once I had them, I knew that clam pizza was gonna happen.  If you’ve ever been to New Haven, or even if you haven’t, chances are you’ve heard about Pepe’s Pizzeria, and their famous White Clam pie.  It was named the best in the country!  I am not arrogant enough to claim that I can make it just like Pepe or better, but I wanted to at least give it a shot.

Bowl of open clams

This woman also gave me some good advice on how to open and cook them, since this was my first time cooking with fresh clams.  A nice trick is to freeze them for an hour or so, then thaw them in a pan over medium low heat.  This makes them pop open really easily.  Or you can thaw them on the counter, just make sure to use a container to catch all the flavorful juice they release!  That’s good stuff.

The next step of this pizza was making the dough.  I could have bought it pre-made at the store, but I wanted to be all Suzy Homemaker and do it all from scratch.  Turns out, pizza dough isn’t even that hard to make!  And you can make a double batch, and keep half in the refrigerator or freezer to use again later.  This may become a regular weekend project now.

Ingredients for Pizza Dough:

  • 2 tsp yeast
  • 3 tbsp warm water
  • 1 tbsp sugar
  • 3 cups flour
  • 1 cup warm water
  • 2 tbsp olive oil
  • 2-3 tsp sea salt

Step 1: Put the yeast, water, and sugar in a bowl and mix to dissolve.  The water needs to be just warm, not too hot to kill the yeast.  This is called “activating” the yeast.  It wakes up and starts eating the sugar.  Let it sit for 10-15 minutes at room temperature.

Activating Yeast

Step 2: In a large bowl, or stand mixer, mix the yeast with the flour, rest of the water, oil, and salt.  Mix until the dough is sticky yet pulls away from the sides of the bowl.  Let it sit at room temperature 1 hour, so go do laundry or watch a TV show or run errands.

Pizza dough rising on pizza pan

Step 3: Punch the risen dough down, mix for a few minutes.  Let it rest again for 1 hour.  (This is kind of an all-day project, but with very little hands-on time.  Plenty of breaks to get stuff done, and you don’t have to babysit the dough in between.)  Either cut the dough in half for two smaller pizzas, or spread it out on a pizza pan (for round) or cookie sheet (for rectangle).  Heat the oven to 400 F.

Pre-cooked pizza crust

Step 4: Spread your dough, and poke a few holes in it with a fork to prevent big bubbles.  Bake the dough for 5-7 minutes, until lightly browned.  Then top with whatever you like, and bake another 5-7 minutes, until toppings are warm, browned, and/or gooey.

 

For my topping, I mixed clams, garlic, and olive oil for a pungent dose of flavor.  While the oven was heating, I took an entire head of garlic and cut off the tops.  I drizzled a tbsp or 2 of olive oil over it, wrapped it in tin foil, and baked it at 400 for about 15 minutes.  This cooks the cloves, turning them soft and brown and mellowing the garlic flavor.  Mix this with oil and chopped up clam, and you have heaven in the making.

Clams and Garlic

Ingredients for White Clam Pizza Topping:

  • Dozen clams, chopped, with juice
  • 1 head of garlic, baked, mushed with a fork
  • 2 tbsp olive oil + 2 tbsp olive oil
  • 2-3 tbsp lemon juice
  • Sprinkle of sea salt
  • Dash of Italian seasoning
  • Optional: 1/2 cup Parmesan or mozzarella

Pizza with clam and garlic topping

Step 1: Cut the top off the garlic, drizzle with oil, & wrap in tin foil.  Bake at 400 for 10-15 minutes.  Squeeze the cooked garlic into a bowl, and mash with a fork.  Add clams, clam juice, oil, lemon, salt, and seasoning and mix well.

Baked Clam Pizza

Step 2: Take your dough, and spread the toppings all over it.  Sprinkle again with salt or seasonings, or a squirt of lemon if desired.

Clam Pizza with Cheese

Step 3: Optionally, sprinkle on a handful of shredded parmesan or mozzarella cheese.  Bake in a 400 oven for 7-10 minutes, until heated through and cheese is melted.

Clam pizza and lemon juice

You can serve with extra lemon wedges for sprinkling over the slices.  This is garlic and seafood heaven!  It smells amazing, and tastes even better.

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Oh, and I had only used half the dough on the clam pizza, so I took what vegetables were hanging out in the refrigerator and also made an awesome Brussels sprouts, beet, mushroom, and onion pizza!

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Pizza dough you make yourself is delicious, and far more healthy than a packaged box full of leaveners, preservatives, flavorants, and who knows what other chemicals.  When you make things at home, you know exactly what goes into them, save yourself some cashola (because it is almost always cheaper to make things from base ingredients than pay the convenience fee of someone else making it) and can add a little love too. 😉 That’s what my grandma always said, and I think she’s right.

 

 

How about you?  Ever made pizza dough at home?  What’s your favorite pizza topping?

Cranberry Orange Muffins

 

One of the best things about fall is all the wonderful scents and flavors that come into season.  Of course the powerhouse is Pumpkin Spice, undisputed king of the fall flavors.  But I’m more of a fan of the littler-known seasonal delights, like nutmeg, fall squash, citrus, and cranberries.

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And of course, cranberries & oranges go together like peanut butter and jelly in the fall. Cranberry & orange tastes great on chicken, pork, or fish, they go together in relish for your Thanksgiving turkey, or baked into bread, cookies, and of course muffins!

These muffins are light and moist, with a lovely sweet tang from the juice and the berries. Perfect for snacking, quick breakfasts, or midday snacks. These muffins can also be frozen in single layers and popped into baggies for an on-the-go treat later. Simply microwave or pop in a toaster oven for a warm fluffy breakfast.

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Ingredients:

  • 1 large orange
  • 1 cup orange juice
  • 1 egg
  • 2 tbsp vegetable oil
  • 1 cup fresh, dried, or frozen cranberries
  • 2 cups flour
  • 1/2 cup brown sugar
  • 1 tsp baking powder
  • 1 tsp baking soda

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Step 1: In a large bowl, mix together all the dry ingredients (flour, sugar, baking powder & soda, ) and in another bowl mix all the wet ingredients (egg, oil, juice). You can juice an actual orange for the juice if you have the ability.

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Step 2: Grate the peel of one orange, and mix it into the wet ingredients. Mix the wet into the dry ingredients, and fold together until moist. Add in the cranberries. If you’re using frozen cranberries, thaw and drain them first so your batter doesn’t get too watery.

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Step 3: Either spray muffin tins with cooking oil or line them with muffin papers. Pour about 1/3 cup of batter into each opening. Bake at 350 F for 25-30 minutes, until the muffins are browning on the top and a toothpick inserted in the middle comes out clean.

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Remove your lovely muffins and let them cool enough to take out of the pan. Then enjoy at least one (or three, I won’t tell!) while they’re still warm.  MMMM MMM! So delicious with coffee, hot tea, or some fresh hot chocolate.

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Cranberry Orange Muffins

Cranberry Orange Muffins

Ingredients

  • 1 large orange
  • 1 cup orange juice
  • 1 egg
  • 2 tbsp vegetable oil
  • 1 cup fresh, dried, or frozen cranberries
  • 2 cups flour
  • 1/2 cup brown sugar
  • 1 tsp baking powder
  • 1 tsp baking soda

Instructions

  1. In a large bowl, mix together all the dry ingredients (flour, sugar, baking powder & soda, ) and in another bowl mix all the wet ingredients (egg, oil, juice). You can juice an actual orange for the juice if you have the ability.
  2. Grate the peel of one orange, and mix it into the wet ingredients. Mix the wet into the dry ingredients, and fold together until moist. Add in the cranberries. If you're using frozen cranberries, thaw and drain them first so your batter doesn't get too watery.
  3. Either spray muffin tins with cooking oil or line them with muffin papers. Pour about 1/3 cup of batter into each opening. Bake at 350 F for 25-30 minutes, until the muffins are browning on the top and a toothpick inserted in the middle comes out clean.
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