This may only qualify as healthy to the low-carb eaters in the crowd, but there's no doubt that this is the best stuffing I've ever had accompany a holiday meal. I look forward to Thanksgiving for weeks specifically because of this stuffing. The recipe below was cooked for a crowd of nine people, and we had leftovers for three days.
Preparation Time: 45 Minutes
Cooking Time: 1 Hour
Ingredients:
3 lbs sausage (preferably non-links)
1 lb ground beef
1 package Italian mushrooms, minced
1 Bag of Pignoli (Pine Nuts)
1/2 Package of Bread Crumbs
1 Onion, finely chopped
3 Cloves Garlic, chopped
1 Bunch Parsley, finely chopped
1 Cube of Bouillon
3 Eggs
Olive Oil
Romano Cheese
Red Wine
Sauté the loose sausage and ground beef with about a cup of red wine until just before fully browned. Drain the fat and move the meat to a large mixing bowl. Add some of the remaining liquid for flavor, but make sure it is not too juicy.
Heat some olive oil in the pan and add the chopped garlic. Once browned, add the mushrooms and stir. Let them produce some liquid, then add the bouillon and some pepper. After they are nearly finished, add half of the chopped parsley. Once it's fully cooked, add the mixture to the meat. Be careful not to add too much liquid.
Heat some more olive oil, then add about half of a container of bread crumbs. Stir constantly and allow it to brown. Once toasted, add to the meat mixture.
Heat some more olive oil again, this time on low heat, and add the finely chopped onion. Allow the onion to slow-cook until browned. Add to the meat mixture.
Add the pine nuts, remaining parsley, eggs, and a large amount of Romano cheese and mix everything thoroughly. Transfer to a baking dish and bake at 350 for about an hour. You want the top to be a little crispy and everything heated through.
Enjoy!
Cost:
Sausage (@ 1.69 per lb): $5.07
Ground Beef: $1.99
Pine Nuts: $5.99
Mushrooms: $2.69
Bread Crumbs: $1.79
Romano Cheese: $3.49
Total for 9+ people: $21.02
Sunday, November 25, 2007
Friday, July 27, 2007
Easy Turkey Bolognese
This is an especially easy meal that turns your favorite jarred sauce into a fresh, low-fat homemade dish perfect for winter or summer.
Preparation Time: 20 Minutes
Ingredients:
1 Jar of Prepared Tomato Sauce (we are using Trader Joe's Vodka Sauce)
1 lb. Ground Turkey (Ground Beef is fine but not as good for you and tastes a little heavier)
1/4 cup pasta per person. I like spirali for this dish.
1/2 Red Onion
1 Small Handful of Parsley, chopped
Garlic, chopped
Start boiling some water for your pasta. Keep an eye on it and add your pasta once it's boiling. The main sauce will take very little time to cook.
Heat a large frying pan and add your ground turkey. Now's a good time to chop the onion and garlic.
Stir occasionally as it browns. Once it's browned (fully cooked on the outside but not on the inside), drain any fat. This step should only be necessary if you're not using lean ground turkey.
Add your chopped onion and garlic. We're doing this a little later than normal so that everything stays crispy.
Once the onion has become translucent and the turkey is finished cooking, add your sauce and stir. Bring the entire mixture to a simmer and reduce heat to cool. Add your parsley and stir. Let it continue cooking for another minute and add to your drained pasta.
Cost:
Sauce: $2.99
Turkey: $3.49
Total: $6.48 for two people
Remember, we don't count ingredients you should always keep in your house (in this case olive oil, garlic, parsley, onion, and pasta).
Preparation Time: 20 Minutes
Ingredients:
1 Jar of Prepared Tomato Sauce (we are using Trader Joe's Vodka Sauce)
1 lb. Ground Turkey (Ground Beef is fine but not as good for you and tastes a little heavier)
1/4 cup pasta per person. I like spirali for this dish.
1/2 Red Onion
1 Small Handful of Parsley, chopped
Garlic, chopped
Start boiling some water for your pasta. Keep an eye on it and add your pasta once it's boiling. The main sauce will take very little time to cook.
Heat a large frying pan and add your ground turkey. Now's a good time to chop the onion and garlic.
Stir occasionally as it browns. Once it's browned (fully cooked on the outside but not on the inside), drain any fat. This step should only be necessary if you're not using lean ground turkey.
Add your chopped onion and garlic. We're doing this a little later than normal so that everything stays crispy.
Once the onion has become translucent and the turkey is finished cooking, add your sauce and stir. Bring the entire mixture to a simmer and reduce heat to cool. Add your parsley and stir. Let it continue cooking for another minute and add to your drained pasta.
Cost:
Sauce: $2.99
Turkey: $3.49
Total: $6.48 for two people
Remember, we don't count ingredients you should always keep in your house (in this case olive oil, garlic, parsley, onion, and pasta).
Friday, July 20, 2007
Lazy Cacciatore
This is one of those meals that you put together when you have a bunch of random ingredients sitting in the fridge. The exact vegetables used isn't important as long as you follow the general recipe. This is perfect for a nice, warm meal during the week.
Preparation Time: 25 minutes
Serves: 2-3
Ingredients:
2 Skinless, Boneless Chicken Breasts
2 Large Cloves of Garlic
3 Stalks of Green Onion (or 1/2 Yellow Onion)
1 Small (14.5 oz) can of Diced Tomatoes (or dice your own!)
1/2 Yellow Pepper (any color will do)
1 Handful of Fresh Italian Parsley
1/2 cup of Plain Yogurt
1/4 cup pasta per person
Olive Oil
Optional: 1 small handful of Sun Dried Tomatoes
Optional: 1 tsp of Capers
Optional: 1/4 cup of white wine
Defrost your chicken if necessary -- about eight minutes in the microwave on defrost. Everybody loves those bags of frozen skinless, boneless chicken breasts, right? You might find that it's easier to cut if you leave it slightly frozen in the center. Dice up the chicken into bite-sized chunks. Be sure to properly handle the raw meat.
Chop the garlic, onion, pepper, and sun-dried tomatoes. Open the can of tomatoes or dice it up if you're using fresh. This is important because you don't want to be scrambling for the tomato while your garlic is burning!
Start the water for the pasta and add it once it begins boiling.
Meanwhile, heat up some olive oil in a large pan on Med-High for about 30 seconds. Add the green onions. Always add onions before garlic when cooking both because the onions take longer to cook. Once they are translucent, add the garlic.
When the garlic is just starting to change color, add the sun-dried tomatoes.
Let the sun-dried tomatoes start to soften (about a minute or two), then add the peppers. Watch out for oil splatters when you add the peppers.
Keep stirring everything as it cooks. When the garlic is golden brown, it's time to add the tomatoes. This helps slow down the cooking process so nothing burns. Stir everything together.
Let the tomatoes simmer for a minute or two and add the white wine when everything is hot again. The sauce will be runny, so let the water cook off for a few minutes.
When there's little water left, push all the vegetables to the outside of the pan, leaving an empty hole in the center. Add your raw chicken to that hole. This will allow the chicken to properly cook without dirtying another frying pan. This is how many chinese dishes are made.
Stir the chicken in its own little center until all the pieces are cooked on the outside. Add the capers and parsley and mix everything together. Let this simmer for a few more minutes until the chicken has fully cooked. Change to low heat and mix the yogurt in. Sauce complete!
Your pasta should be ready at this point. Drain the water, put the pasta into some dishes, add the sauce, and top off with some fresh parmesan!
Preparation Time: 25 minutes
Serves: 2-3
Ingredients:
2 Skinless, Boneless Chicken Breasts
2 Large Cloves of Garlic
3 Stalks of Green Onion (or 1/2 Yellow Onion)
1 Small (14.5 oz) can of Diced Tomatoes (or dice your own!)
1/2 Yellow Pepper (any color will do)
1 Handful of Fresh Italian Parsley
1/2 cup of Plain Yogurt
1/4 cup pasta per person
Olive Oil
Optional: 1 small handful of Sun Dried Tomatoes
Optional: 1 tsp of Capers
Optional: 1/4 cup of white wine
Defrost your chicken if necessary -- about eight minutes in the microwave on defrost. Everybody loves those bags of frozen skinless, boneless chicken breasts, right? You might find that it's easier to cut if you leave it slightly frozen in the center. Dice up the chicken into bite-sized chunks. Be sure to properly handle the raw meat.
Chop the garlic, onion, pepper, and sun-dried tomatoes. Open the can of tomatoes or dice it up if you're using fresh. This is important because you don't want to be scrambling for the tomato while your garlic is burning!
Start the water for the pasta and add it once it begins boiling.
Meanwhile, heat up some olive oil in a large pan on Med-High for about 30 seconds. Add the green onions. Always add onions before garlic when cooking both because the onions take longer to cook. Once they are translucent, add the garlic.
When the garlic is just starting to change color, add the sun-dried tomatoes.
Let the sun-dried tomatoes start to soften (about a minute or two), then add the peppers. Watch out for oil splatters when you add the peppers.
Keep stirring everything as it cooks. When the garlic is golden brown, it's time to add the tomatoes. This helps slow down the cooking process so nothing burns. Stir everything together.
Let the tomatoes simmer for a minute or two and add the white wine when everything is hot again. The sauce will be runny, so let the water cook off for a few minutes.
When there's little water left, push all the vegetables to the outside of the pan, leaving an empty hole in the center. Add your raw chicken to that hole. This will allow the chicken to properly cook without dirtying another frying pan. This is how many chinese dishes are made.
Stir the chicken in its own little center until all the pieces are cooked on the outside. Add the capers and parsley and mix everything together. Let this simmer for a few more minutes until the chicken has fully cooked. Change to low heat and mix the yogurt in. Sauce complete!
Your pasta should be ready at this point. Drain the water, put the pasta into some dishes, add the sauce, and top off with some fresh parmesan!
Thursday, July 19, 2007
Proper Pasta Portions
There's no doubt that pasta is an important part of Italian cuisine. Without pasta, you'd end up eating your delicious sauce with a spoon.
Originally, pasta was used as a filler. Meat and cheese were too expensive, and vegetables weren't always around. It didn't matter that they were eating empty calories because they needed as many calories as they could get. However, yesterday's way of eating does not make sense in today's over-eating world. So how much pasta should you make with a meal?
According to the FDA, a single serving of cooked pasta is 1/2 cup. That probably doesn't sound like a lot... because it isn't. That amount of pasta is about the same size as a scoop of ice cream. Take a look at this picture -- I count 38 spirali:
Now consider that most restaurants will give you upwards of four cups of pasta per plate -- eight servings in a single sitting.
I'd like to challenge you. Next time you make some pasta, measure out your pasta as you put it into the boiling water. Remember that pasta doubles in size as it cooks, so measure out 1/4 cup of dried pasta per person. Because of air between noodles, let the measuring cup mound up at the top.
Once you've measured it out, you'll look in the pot and think that I'm insane. If you're especially nervous, make a little extra salad or add some more meat/veggies to your sauce to calm your nerves. But in the end, I guarantee that you'll have enough pasta to serve with your dish, and you won't have any agità when you're done!
For all you carb-counters out there, a proper serving is only about 35g of net carbohydrates, and you can get that as low as 17 with a high-fiber pasta such as Healthy Harvest. That's well within the limits of even the Atkins diet.
Originally, pasta was used as a filler. Meat and cheese were too expensive, and vegetables weren't always around. It didn't matter that they were eating empty calories because they needed as many calories as they could get. However, yesterday's way of eating does not make sense in today's over-eating world. So how much pasta should you make with a meal?
According to the FDA, a single serving of cooked pasta is 1/2 cup. That probably doesn't sound like a lot... because it isn't. That amount of pasta is about the same size as a scoop of ice cream. Take a look at this picture -- I count 38 spirali:
Now consider that most restaurants will give you upwards of four cups of pasta per plate -- eight servings in a single sitting.
I'd like to challenge you. Next time you make some pasta, measure out your pasta as you put it into the boiling water. Remember that pasta doubles in size as it cooks, so measure out 1/4 cup of dried pasta per person. Because of air between noodles, let the measuring cup mound up at the top.
Once you've measured it out, you'll look in the pot and think that I'm insane. If you're especially nervous, make a little extra salad or add some more meat/veggies to your sauce to calm your nerves. But in the end, I guarantee that you'll have enough pasta to serve with your dish, and you won't have any agità when you're done!
For all you carb-counters out there, a proper serving is only about 35g of net carbohydrates, and you can get that as low as 17 with a high-fiber pasta such as Healthy Harvest. That's well within the limits of even the Atkins diet.
Monday, July 16, 2007
Shopping the Perimeter
What part of the grocery store are you most familiar with? Can you list off the order of cereals in the breakfast aisle? Do you know exactly which mixers they keep across from the Grey Goose? Can you visualize the matrix of all thirty Hot Pocket flavors when you close your eyes?
Where you spend most of your time in the grocery store, not surprisingly, dictates what kind of food you bring home. You can't expect to make good, healthy meals at home if you end up with nothing but macaroni and cheese and chips.
The best way to avoid the junk and buy the essential ingredients you need for cooking is to simply shop the perimeter of the grocery store. All grocery stores are basically laid out the same. Along the outside you'll find produce, dairy, meat, seafood, and frozen foods. That's really all you need to keep in the house -- the rest is just over-processed gravy.
So as you're shopping the perimeter, what are some key ingredients to look for? I'm going to start this series with the most important section of the grocery store both for taste and for health: Produce.
Always Keep These Stocked:
Onions
Always have at least one bag of onions in the house. They take forever to go bad, and they're used all the time. Yellow onions are good and cheap, but red onions are nice for specific dishes. It's safe to cut off spots that have passed if the rest of the onion is fresh, believe it or not.
Cost: $2.99 for a bag.
Garlic
Never run out of garlic. It's practically free, and it, too, stays fresh for a long time. If you see little green stems coming out of the top, it's time to toss them.
Cost: $0.99 for two bulbs, if that.
Green Onions / Scallions
These are very cheap, and they're nice to add to a salad or scampi. They tend to get slimy pretty quickly, so don't be shy about using them.
Cost: $0.89 for a bunch.
Mushrooms
Grab whatever's on sale. White mushrooms are usually the cheapest, and they'll do the job for most occasions. Portabella, Baby Bella, and Italian mushrooms are nicer, but a little more pricey. Certain recipes like Funghi Salmon require a non-white mushroom. Keep them covered after you open them or they'll shrivel up.
Cost: $3.99 for a package of Baby Bella.
Tomatoes
You always need tomatoes -- they turn lettuce into salad and are key ingredients in lots of sides and sauces. I prefer Roma Tomatoes since they're usually the cheapest ($0.99/lb or less in season), and since they're so small, they're perfect for just a little extra tomato here and there. I like cluster tomatoes, too, when they're on sale. Cut off moldy spots if they're small and on the outside, but if it's gone through to the inside, toss it.
Cost: $1.99 for two pounds of Roma tomatoes.
Cucumbers
One or two cucumbers will do the trick for some summer salad throughout the week. You have to purposefully ignore these guys for them to go bad.
Cost: $1.79 for two, if that.
Lettuce
It's good to have some lettuce in the house at all times -- lettuce + tomatoes + onion is an instant salad side dish that goes with any meal. Keep it dry, though, or it'll get slimy pretty quickly.
Cost: $1.29 for a bunch of red leaf lettuce.
Parsley
Keep at least one bunch in the house at all times. We have a hard time going through a whole bunch before it goes bad, so just get one at a time.
Cost: $0.89 for a single bunch.
Basil
Keep at least one bunch in the house at all times. Why not just grow your own, though?
Cost: $3.49 for a bunch.
Lemon
A little lemon juice is a nice addition to lots of recipes... including drinks. :)
Cost: $0.99 for three smallish lemons.
Optional/Seasonal:
Asparagus
Fresh asparagus when it's in season can be as cheap as $1.99/lb, but it can shoot up to $4.99/lb during the offseason. We usually end up just buying several bags of frozen asparagus at Trader Joe's. Keep fresh asparagus standing in a small bowl of water to keep them fresh.
Cost: $2.99
Green Beans
This is another vegetable that can be very cheap when in season. When it drops to $1.49/lb or lower, grab a couple of big handfuls. These make for a very easy side for a lazy night. If you get them fresh, the only annoying part is pulling off the ends before you cook them. We'll usually just get a few bags of frozen green beans, though.
Cost: $1.49
Broccoli
We usually just go for the frozen broccoli since we've head bad luck with broccoli going bad quickly, but if it's cheap enough just grab the fresh stuff. I prefer crowns over stalks.
Cost: $1.79
Dill
Dill is a great herb when you have the right dish to make. It'll make a great cucumber-yogurt sauce or freshen up grilled meats and vegetables. Specific dishes call for this, so we usually only have it in the house when we know we'll use it.
Cost: $0.89
Sun-Dried Tomatoes
These guys can turn any sauce into a fancy meal. A little on the pricey side, but a 12 oz bag should last you a few weeks. Chop them up before you put them into your dish to help release the flavors.
Cost: $3.49
Zucchini
When in season, zucchini is practically free. Stay tuned for some easy zucchini recipes.
Cost: $1.99 for a pound, in season.
Peppers
If red or green peppers are on sale, grab some. Otherwise, we'll skip these. Roasted red peppers make for a great sauce or side dish, and they're very easy to make on the weekend.
Cost: $1.99 for a pound, skip if any more than that.
So there you have it -- a list of produce to always keep in the house. You won't need to buy all these items each time you go out, and I wouldn't suggest buying everything on this list at once because you'd have a hard time going through it all before it goes bad. But for about $15 you can have enough vegetables to last you through the week.
We'll hit the meat and deli next time.
Where you spend most of your time in the grocery store, not surprisingly, dictates what kind of food you bring home. You can't expect to make good, healthy meals at home if you end up with nothing but macaroni and cheese and chips.
The best way to avoid the junk and buy the essential ingredients you need for cooking is to simply shop the perimeter of the grocery store. All grocery stores are basically laid out the same. Along the outside you'll find produce, dairy, meat, seafood, and frozen foods. That's really all you need to keep in the house -- the rest is just over-processed gravy.
So as you're shopping the perimeter, what are some key ingredients to look for? I'm going to start this series with the most important section of the grocery store both for taste and for health: Produce.
Always Keep These Stocked:
Onions
Always have at least one bag of onions in the house. They take forever to go bad, and they're used all the time. Yellow onions are good and cheap, but red onions are nice for specific dishes. It's safe to cut off spots that have passed if the rest of the onion is fresh, believe it or not.
Cost: $2.99 for a bag.
Garlic
Never run out of garlic. It's practically free, and it, too, stays fresh for a long time. If you see little green stems coming out of the top, it's time to toss them.
Cost: $0.99 for two bulbs, if that.
Green Onions / Scallions
These are very cheap, and they're nice to add to a salad or scampi. They tend to get slimy pretty quickly, so don't be shy about using them.
Cost: $0.89 for a bunch.
Mushrooms
Grab whatever's on sale. White mushrooms are usually the cheapest, and they'll do the job for most occasions. Portabella, Baby Bella, and Italian mushrooms are nicer, but a little more pricey. Certain recipes like Funghi Salmon require a non-white mushroom. Keep them covered after you open them or they'll shrivel up.
Cost: $3.99 for a package of Baby Bella.
Tomatoes
You always need tomatoes -- they turn lettuce into salad and are key ingredients in lots of sides and sauces. I prefer Roma Tomatoes since they're usually the cheapest ($0.99/lb or less in season), and since they're so small, they're perfect for just a little extra tomato here and there. I like cluster tomatoes, too, when they're on sale. Cut off moldy spots if they're small and on the outside, but if it's gone through to the inside, toss it.
Cost: $1.99 for two pounds of Roma tomatoes.
Cucumbers
One or two cucumbers will do the trick for some summer salad throughout the week. You have to purposefully ignore these guys for them to go bad.
Cost: $1.79 for two, if that.
Lettuce
It's good to have some lettuce in the house at all times -- lettuce + tomatoes + onion is an instant salad side dish that goes with any meal. Keep it dry, though, or it'll get slimy pretty quickly.
Cost: $1.29 for a bunch of red leaf lettuce.
Parsley
Keep at least one bunch in the house at all times. We have a hard time going through a whole bunch before it goes bad, so just get one at a time.
Cost: $0.89 for a single bunch.
Basil
Keep at least one bunch in the house at all times. Why not just grow your own, though?
Cost: $3.49 for a bunch.
Lemon
A little lemon juice is a nice addition to lots of recipes... including drinks. :)
Cost: $0.99 for three smallish lemons.
Optional/Seasonal:
Asparagus
Fresh asparagus when it's in season can be as cheap as $1.99/lb, but it can shoot up to $4.99/lb during the offseason. We usually end up just buying several bags of frozen asparagus at Trader Joe's. Keep fresh asparagus standing in a small bowl of water to keep them fresh.
Cost: $2.99
Green Beans
This is another vegetable that can be very cheap when in season. When it drops to $1.49/lb or lower, grab a couple of big handfuls. These make for a very easy side for a lazy night. If you get them fresh, the only annoying part is pulling off the ends before you cook them. We'll usually just get a few bags of frozen green beans, though.
Cost: $1.49
Broccoli
We usually just go for the frozen broccoli since we've head bad luck with broccoli going bad quickly, but if it's cheap enough just grab the fresh stuff. I prefer crowns over stalks.
Cost: $1.79
Dill
Dill is a great herb when you have the right dish to make. It'll make a great cucumber-yogurt sauce or freshen up grilled meats and vegetables. Specific dishes call for this, so we usually only have it in the house when we know we'll use it.
Cost: $0.89
Sun-Dried Tomatoes
These guys can turn any sauce into a fancy meal. A little on the pricey side, but a 12 oz bag should last you a few weeks. Chop them up before you put them into your dish to help release the flavors.
Cost: $3.49
Zucchini
When in season, zucchini is practically free. Stay tuned for some easy zucchini recipes.
Cost: $1.99 for a pound, in season.
Peppers
If red or green peppers are on sale, grab some. Otherwise, we'll skip these. Roasted red peppers make for a great sauce or side dish, and they're very easy to make on the weekend.
Cost: $1.99 for a pound, skip if any more than that.
So there you have it -- a list of produce to always keep in the house. You won't need to buy all these items each time you go out, and I wouldn't suggest buying everything on this list at once because you'd have a hard time going through it all before it goes bad. But for about $15 you can have enough vegetables to last you through the week.
We'll hit the meat and deli next time.
Sunday, July 15, 2007
Asparagus with Nuts
This simple side dish is a delicate combination of nutrient rich asparagus gently sauteed with protein filled nuts or seeds of your choice. It's extremely quick to make and costs virtually nothing, but tastes like fine dining. A guaranteed way to impress your guests.Preparation Time: less than 15 minutes
Ingredients:
1 lb frozen long cut asparagus
1 large clove garlic chopped
enough olive oil to cover the pan
a handful of your favorite nut or seed (for this recipe, we're using cashew halves)
salt & pepper
Add oil to pan and let heat on medium high for about 30 seconds. Add garlic and sautee until golden brown.
Add the asparagus and press flat against the bottom of the pan. Cook for about 1 minute then stir/flip the asparagus. Add a handful of nuts. Salt and pepper generously but beware of over salting. Cook asparagus and continue stirring/flipping until partially browned (about 8 minutes). Serve next to your favorite fish or beef dish.
Serves 2.
Cost analysis: About $1.99 for 1 lb bag frozen asparagus.
Funghi Salmon
We got this recipe a few years back while visiting a Bread & Circus. We've morphed it over the years as we've gotten lazier, but the taste is just as good. Everything needs to be prepared at once, but after you've gotten the hang of it, you can get from start to finish in less than thirty minutes.
Preparation Time: 30 minutes
Ingredients:
1 lb. Salmon Filet
1 lb. Portabella Mushroom (Baby Bella or Italian Mushrooms also work)
1 Handful of Parsley Leaves
1 Bunch of Red Leaf Lettuce (Anything but Iceberg will do)
3 Large Cloves of Garlic
Olive Oil
Balsamic Vinegar
1/2 cup of Red Wine (Preferably the leftover of your last bottle)
Start by preparing the mushroom paste that will go over the salmon. Food process the mushrooms, 2 garlic cloves, and parsley until it's a gooey paste. If you don't feel like getting the food processor dirty, you can finely chop everything. You won't get a paste this way, but you'll still have a good topping.
Add enough olive oil to a medium frying pan to almost cover the bottom. Cook on medium-high heat and add the mushroom paste. If you chopped up the ingredients, add the garlic first, and after it has browned add the mushrooms and parsley.
Stir the mixture occasionally as it cooks.
Slice up the last garlic clove while you wait -- this is for the salmon. Also, rip up the lettuce into a large salad bowl and add olive oil (enough to coat), balsamic vinegar (a splash or two), salt, and pepper to taste. Toss the salad and serve into dishes.
After about five minutes, the mixture should be drying up and the mushrooms should be mostly cooked:
Add the red wine. It will be pretty soupy, but it'll dry up as it continues to cook.
Now in a large frying pan, heat some more olive oil (again, enough to almost cover the bottom). Add the sliced garlic and let it almost brown.
Add the salmon, skin-side down (if the skin remains). After two to three minutes, flip the salmon. The heated side should be slightly browned. Carefully remove the skin with a plastic spatula if necessary.
Continue cooking until no dark pink remains in the center. Don't be shy about cutting it open to see -- you'll be cutting this up anyway. It's better to check frequently than to overcook the salmon.
Once the salmon is finished, place directly on the salad. Layer the mushrooms on top of the salmon. Enjoy with a $3.99 bottle of Mattie's Perch Cabernet/Shiraz from Trader Joe's.
Cost:
Salmon Filet: $7
Mushrooms: $4
Lettuce: $1
Parsley: $1
Total: $13
Try to get delicious salmon for two at a restaurant in this quantity and quality at that price!
Preparation Time: 30 minutes
Ingredients:
1 lb. Salmon Filet
1 lb. Portabella Mushroom (Baby Bella or Italian Mushrooms also work)
1 Handful of Parsley Leaves
1 Bunch of Red Leaf Lettuce (Anything but Iceberg will do)
3 Large Cloves of Garlic
Olive Oil
Balsamic Vinegar
1/2 cup of Red Wine (Preferably the leftover of your last bottle)
Start by preparing the mushroom paste that will go over the salmon. Food process the mushrooms, 2 garlic cloves, and parsley until it's a gooey paste. If you don't feel like getting the food processor dirty, you can finely chop everything. You won't get a paste this way, but you'll still have a good topping.
Add enough olive oil to a medium frying pan to almost cover the bottom. Cook on medium-high heat and add the mushroom paste. If you chopped up the ingredients, add the garlic first, and after it has browned add the mushrooms and parsley.
Stir the mixture occasionally as it cooks.
Slice up the last garlic clove while you wait -- this is for the salmon. Also, rip up the lettuce into a large salad bowl and add olive oil (enough to coat), balsamic vinegar (a splash or two), salt, and pepper to taste. Toss the salad and serve into dishes.
After about five minutes, the mixture should be drying up and the mushrooms should be mostly cooked:
Add the red wine. It will be pretty soupy, but it'll dry up as it continues to cook.
Now in a large frying pan, heat some more olive oil (again, enough to almost cover the bottom). Add the sliced garlic and let it almost brown.
Add the salmon, skin-side down (if the skin remains). After two to three minutes, flip the salmon. The heated side should be slightly browned. Carefully remove the skin with a plastic spatula if necessary.
Continue cooking until no dark pink remains in the center. Don't be shy about cutting it open to see -- you'll be cutting this up anyway. It's better to check frequently than to overcook the salmon.
Once the salmon is finished, place directly on the salad. Layer the mushrooms on top of the salmon. Enjoy with a $3.99 bottle of Mattie's Perch Cabernet/Shiraz from Trader Joe's.
Cost:
Salmon Filet: $7
Mushrooms: $4
Lettuce: $1
Parsley: $1
Total: $13
Try to get delicious salmon for two at a restaurant in this quantity and quality at that price!
Summer Salad
This is a great, refreshing side dish that we'll start making once tomatoes are in season. It's easy to make, and I've yet to meet someone who doesn't love it. This is an old family recipe that's perfect to make for a large group of people since it's easy to prepare, can be made ahead of time, and is very cheap.
Preparation Time: 10 minutes (Plus at least ten minutes to sit before serving)
Serves: 2 - 4
Ingredients:
3 Roma Tomatoes
1 Large Cucumber
1/2 Red Onion
1 Handful of Fresh Basil Leaves
Extra Virgin Olive Oil
Optional: Mozzarella Cheese
Chop up the Roma tomatoes into bite-sized chunks and toss into a large salad bowl. Feel free to add the juice and seeds from the cutting board.
I prefer Roma tomatoes here because they're meaty, juicy and the cheapest tomato in our area. Just about any type will do, but make sure it's a vibrant red color.
Peel the cucumber and chop into bite-sized wedges (cut the cucumber in half lengthwise and then cut 1/2 inch slices). Add these to the salad bowl.
Chop the half onion into bite-sized chunks and add to the salad bowl.
Rip up the basil leaves and add to the bowl.
If you are preparing this dish ahead of time, wait to follow the remaining steps until about ten to twenty minutes before serving. The vegetables will be fine to sit in the bowl all day as long as the olive oil hasn't been added.
Optional: If you have mozzarella cheese available, cut into bite-sized chunks and add to the bowl. We usually hold the cheese unless we're making this for a special occasion. A proper wet mozzarella is preferred, but a grocery store block will do.
Generously pour olive oil over the top of the salad. You want the top of the salad to be covered in oil, but you don't want to see it pool up on the bottom.
Add salt and pepper to taste and stir the salad. I always end up adding more salt than I'd expect because the tomatoes and cucumber absorb so much.
Now let the bowl sit while you prepare the rest of your meal. The olive oil will break down the tomatoes so that you end up with a nice layer of juice on the bottom.
Serve in bowls since it's so juicy. Dip a nice, crusty Semolina bread into the juice if you're not watching your carbs!
Cost:
3 Roma Tomatoes - $1
1 Large Cucumber - $0.50
1/2 Red Onion - $0.50
Basil Leaves - $1.50 (Why not grow your own plant to make it free?)
Total Cost: $3.50
Preparation Time: 10 minutes (Plus at least ten minutes to sit before serving)
Serves: 2 - 4
Ingredients:
3 Roma Tomatoes
1 Large Cucumber
1/2 Red Onion
1 Handful of Fresh Basil Leaves
Extra Virgin Olive Oil
Optional: Mozzarella Cheese
Chop up the Roma tomatoes into bite-sized chunks and toss into a large salad bowl. Feel free to add the juice and seeds from the cutting board.
I prefer Roma tomatoes here because they're meaty, juicy and the cheapest tomato in our area. Just about any type will do, but make sure it's a vibrant red color.
Peel the cucumber and chop into bite-sized wedges (cut the cucumber in half lengthwise and then cut 1/2 inch slices). Add these to the salad bowl.
Chop the half onion into bite-sized chunks and add to the salad bowl.
Rip up the basil leaves and add to the bowl.
If you are preparing this dish ahead of time, wait to follow the remaining steps until about ten to twenty minutes before serving. The vegetables will be fine to sit in the bowl all day as long as the olive oil hasn't been added.
Optional: If you have mozzarella cheese available, cut into bite-sized chunks and add to the bowl. We usually hold the cheese unless we're making this for a special occasion. A proper wet mozzarella is preferred, but a grocery store block will do.
Generously pour olive oil over the top of the salad. You want the top of the salad to be covered in oil, but you don't want to see it pool up on the bottom.
Add salt and pepper to taste and stir the salad. I always end up adding more salt than I'd expect because the tomatoes and cucumber absorb so much.
Now let the bowl sit while you prepare the rest of your meal. The olive oil will break down the tomatoes so that you end up with a nice layer of juice on the bottom.
Serve in bowls since it's so juicy. Dip a nice, crusty Semolina bread into the juice if you're not watching your carbs!
Cost:
3 Roma Tomatoes - $1
1 Large Cucumber - $0.50
1/2 Red Onion - $0.50
Basil Leaves - $1.50 (Why not grow your own plant to make it free?)
Total Cost: $3.50
California Citrus Chicken
Baking in the summer never tasted so good! Enjoy a burst of fresh flavors in this nutritious, inexpensive, easy-to-do meal.
Preparation time: about 20 minutes
Total cook time: about 2 hours
4 or 5 lb whole chicken (If chicken is frozen, place in refrigerator for at least 24 hours to thaw)
2 medium onions chopped
1 large egg
3 Tbsp margarine or butter (Olivio brand margarine is healthiest because it's made with olive oil)
1.5 cups chopped fresh parsley
2 cups whole baby carrots
3 stalks of celery largely chopped
1 medium orange sliced w/ peel on
1 large lemon cut in half, slice up one half
salt & pepper
2 cups water
Optional: slivered almonds
Preheat oven to 350
Once thawed, rinse chicken under cold water and remove package of inner parts. Set aside.
In a medium mixing bowl, combine 1 chopped onion, 1 tbsp butter or margarine (softened), 1 cup parsley, 1 egg, 1 tsp salt, 1 tsp pepper. Stir together until mix is moist. Cut lemon into two halfs. Place one aside, squeeze juice from one half into mix. Stir again.
Stuff chicken with mixture until completely full. Use one slice of lemon to close-off the neck opening.
Place chicken onto an 11" x 13" (or whatever you have) baking/roasting pan. Rub 2 tbsp softened butter or margarine onto the chicken making sure to spread evenly. Distribute about 1 tsp each of salt and pepper over the buttered chicken. (Always add more or less depending on what you like) Sprinkle a bit of chopped parsley on top. Optional, add slivered almonds on top.
Now, add slices of lemon and orange. You're basically blanketing the chicken in slices of citrus. This will infuse the chicken with moisture and prevent it from getting dried out. I stick a slice of orange or lemon on each of the wings as well.
Add 2 cups water to the bottom of the pan. Add the "inners" package contents (the liver, heart, etc). Add carrots, celery, remaining onions and parsley onto the bottom of the pan around the chicken. Salt and pepper the water mixture generously (around 2 tsp salt, 2 tsp pepper).
Place chicken in the oven. After the first 45 minutes, take the chicken out and generously baste it with the liquid at the bottom. Place it back in the oven and repeat this every 20 minutes or so until done. Total cooking time can vary between 1.5 and 2 hours (sometimes can be longer). At the 1.5 hour mark, cut a small incision into the inner thigh. If it's still slimy and pink, it's not cooked. If you have one, use a meat thermometer to see if it's done. For a whole chicken, it should read 180.
Sides:
A chilled white wine. Trader Joe's sells a La Boca Chardonnay that's delightful for $2.99.
A green salad.
Cost Analysis of items we had to buy that weren't already in the house:
Chicken: $5
Carrots: $2
Parsley: $2
Orange: $.50
Total cost to feed 2-3 people: less than 10 bucks. With wine and salad, less than $15.
Preparation time: about 20 minutes
Total cook time: about 2 hours
4 or 5 lb whole chicken (If chicken is frozen, place in refrigerator for at least 24 hours to thaw)
2 medium onions chopped
1 large egg
3 Tbsp margarine or butter (Olivio brand margarine is healthiest because it's made with olive oil)
1.5 cups chopped fresh parsley
2 cups whole baby carrots
3 stalks of celery largely chopped
1 medium orange sliced w/ peel on
1 large lemon cut in half, slice up one half
salt & pepper
2 cups water
Optional: slivered almonds
Preheat oven to 350
Once thawed, rinse chicken under cold water and remove package of inner parts. Set aside.
In a medium mixing bowl, combine 1 chopped onion, 1 tbsp butter or margarine (softened), 1 cup parsley, 1 egg, 1 tsp salt, 1 tsp pepper. Stir together until mix is moist. Cut lemon into two halfs. Place one aside, squeeze juice from one half into mix. Stir again.
Stuff chicken with mixture until completely full. Use one slice of lemon to close-off the neck opening.
Place chicken onto an 11" x 13" (or whatever you have) baking/roasting pan. Rub 2 tbsp softened butter or margarine onto the chicken making sure to spread evenly. Distribute about 1 tsp each of salt and pepper over the buttered chicken. (Always add more or less depending on what you like) Sprinkle a bit of chopped parsley on top. Optional, add slivered almonds on top.
Now, add slices of lemon and orange. You're basically blanketing the chicken in slices of citrus. This will infuse the chicken with moisture and prevent it from getting dried out. I stick a slice of orange or lemon on each of the wings as well.
Add 2 cups water to the bottom of the pan. Add the "inners" package contents (the liver, heart, etc). Add carrots, celery, remaining onions and parsley onto the bottom of the pan around the chicken. Salt and pepper the water mixture generously (around 2 tsp salt, 2 tsp pepper).
Place chicken in the oven. After the first 45 minutes, take the chicken out and generously baste it with the liquid at the bottom. Place it back in the oven and repeat this every 20 minutes or so until done. Total cooking time can vary between 1.5 and 2 hours (sometimes can be longer). At the 1.5 hour mark, cut a small incision into the inner thigh. If it's still slimy and pink, it's not cooked. If you have one, use a meat thermometer to see if it's done. For a whole chicken, it should read 180.
Sides:
A chilled white wine. Trader Joe's sells a La Boca Chardonnay that's delightful for $2.99.
A green salad.
Cost Analysis of items we had to buy that weren't already in the house:
Chicken: $5
Carrots: $2
Parsley: $2
Orange: $.50
Total cost to feed 2-3 people: less than 10 bucks. With wine and salad, less than $15.
Welcome to the Skinny Guinea
For many years now, Llana and I have joked about starting a cook book entitled The Skinny Guinea. Each time we talk about it, the concept is always the same -- show how easy it is to create tasty, healthy, and affordable meals every night just by following simple bases and keeping common ingredients stocked in the house.
This blog will bring that vision to life. Along with recipes for complete meals, main dishes, side dishes, and desserts, we'll offer articles on everything from stocking your fridge to growing your own herb garden in your third-floor apartment.
The goal isn't to turn people into top-rated chefs or into recipe junkies. The goal is to show the fundamental base from which you can come home after a long day's work and enjoy combining whatever's hanging around in the back of your fridge into a quick, nutritious meal that tastes good.
The recipes found here will mostly focus on Mediterranean fusion -- things reminiscent of meals I had growing up in an Italian house, but with a modern twist. Every recipe must match at least two out of the three criteria of Easy, Affordable, and Healthy.
So please take these ideas home, try them, and then let us know how it went in the comments.
This blog will bring that vision to life. Along with recipes for complete meals, main dishes, side dishes, and desserts, we'll offer articles on everything from stocking your fridge to growing your own herb garden in your third-floor apartment.
The goal isn't to turn people into top-rated chefs or into recipe junkies. The goal is to show the fundamental base from which you can come home after a long day's work and enjoy combining whatever's hanging around in the back of your fridge into a quick, nutritious meal that tastes good.
The recipes found here will mostly focus on Mediterranean fusion -- things reminiscent of meals I had growing up in an Italian house, but with a modern twist. Every recipe must match at least two out of the three criteria of Easy, Affordable, and Healthy.
So please take these ideas home, try them, and then let us know how it went in the comments.
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