Roasted Brussel Sprouts & Baby Sweet Potatoes

Last night I made dinner for AK and myself; I decided on my baked BBQ tofu and a pot of quinoa, but also wanted something else so I roasted some brussel sprouts and sliced baby sweet potatoes with just a bit of olive oil, salt, pepper and garlic powder.

P.S. In response to some comments I'm going to start having periodic posts about entire meals, such as the one I made last night. I whipped the whole thing up in about 20 minutes, then just had to wait for everything to cook with very little maintenance.

Roasted Brussel Sprouts & Baby Sweet Potatoes

Ingredients:

1 bag brussel sprouts
1 container baby sweet potatoes (about 8)
1 Tbsp light olive oil
1 tsp sea salt
1/2 tsp black pepper
1 tsp garlic powder

Directions:

1. Preheat oven to 400 degrees.
2. Slice brussel sprouts in half lengthwise. Slice sweet potatoes into 1/2 inch thick rings.
3. Place veggies in a roasting pan, drizzle with oil and sprinkle with spices. Toss to coat.
4. Roast in the oven covered 20-25 minutes, then uncovered 8-10 minutes.

The cost:
brussel sprouts: 2.49
sweet potatoes: 1.99

Grand total: $4.48; serves 4 as a side dish

Meal cost:
tofu: 2.98
roasted veggies: 4.48
quinoa: 3.99 (if you count buying the box, I only used about 1/3)

Meal grand total: $11.45

A Big Thank You, Follow Me on Twitter, & a Favor

Dear Readers,

I started this blog because I love writing and I love food; I honestly wasn't sure anyone else would read it, so it thrills me that people are not only reading, but are sharing my blog with friends and family.

So I just wanted to send out a huge thank you to all of my readers--I'm having so much fun with this blog and it makes me really happy that people are inspired by my tips and recipes.

And if you like reading my blog, you can now follow me on Twitter @RellaBellaK!

Lastly, I want to ask you for a favor: Please send me feedback! I'd love to know what you think of the blog, and what kind of recipes and tips you are looking for, so please post any comments here! I write blog posts based on what's going on in my head, but if there is something specific you would like to see I am more than happy to oblige :)

Thanks again for reading, and a happy New Year to all!

Lemon Cupcakes

I wanted to serve my cranberry-apple-fennel compote over some dessert item, and I decided on some kind of cake. I thought about making a box cake but I really hate to do that when I actually have time to bake, so I made lemon cupcakes from scratch instead.

These aren't super lemony cupcakes as I only add the zest of one lemon; if you want a more intense lemon flavor, you can add the juice of the lemon as well (I used a meyer lemon since I had some left over from the compote recipe). You'll also notice I use soy milk in this recipe--if you are not a lactard like myself, feel free to use the real stuff.

Lemon Cupcakes

1/2 cup (1 stick) margarine
1 cup brown sugar
2 eggs
1 tsp vanilla
1/2 cup soy milk
zest of 1 lemon
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1-1/4 cups flour

Directions:

1. Preheat oven to 350 degrees and grease a 12-muffin tin.
2. Cream margarine with sugar until smooth and fluffy; add eggs one at a time and blend until combined. Stir in vanilla, soy milk and lemon zest.
3. Sift together salt, BP, BS and flour. Add to wet mixture and stir until combined.
4. Divide batter evenly among muffin tins. Bake in the oven 15-20 minutes or until edges are crispy, muffin tops are browned and toothpick comes out clean when poked into the center.

The cost:
margarine: 1.99
eggs: .33
soy milk: 1.99
other ingredients: .99

Grand total: $5.30; store in the fridge

Broccoli Slaw

I hate mayo with a passion (the taste grosses me out), so I have to find creative ways to substitute for it. My fave substitute is mustard--it comes in so many different flavors that you can find a good mustard for almost any recipe that calls for mayo. [Note: Mustard is also a great substitute if you are a vegan]

I most frequently use mustard in salad dressings. [Quick dressing primer: In order to keep oil and vinegar from separating when you are making a dressing, you need a "stabilizer" that will keep the dressing emulsified and prevent separation. A lot of recipes will use mayo (the egg it in acts as a stabilizer), but mustard works just as well.]

My top choices of mustards for dressing: Honey mustard, spicy brown mustard, dijon mustard, and a recent good find, Peppadew mustard.

Long story short, I made this broccoli slaw that has a mustard-based rather than a mayo-based dressing and I thought it was delicious (also there was none left so I'm assuming my Shabbat lunch guests might agree :)).

Note 1: I sometimes like to change up my slaw and use broccoli instead of cabbage, but if you can't find broccoli slaw in your area or prefer cabbage, this recipe works just as well as cole slaw.

Note 2: If my use of agave freaks you out, honey works well too. (This is for you BK)

Broccoli Slaw

1 package broccoli slaw
2 scallions, chopped
1 Tbsp spicy brown mustard
2 Tbsp rice vinegar
1 tsp agave nectar
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1/4 cup slivered almonds (optional)

Directions:

1. Place broccoli slaw and scallions in a salad bowl.
2. Combine remaining ingredients except for almonds (I like to use my immersion blender attachment) and pour over veggies. Toss to coat. Top with almonds just before serving.

The cost:
broccoli slaw: 2.29
scallions: .15
[almonds: .45]
other ingredients: .50

Grand total: 2.94 [3.39 w/ almonds]; serves 6-8 as a side dish

Fun & Healthy Snack: Polenta Chips

Polenta chips are great for snacking, and also work well as a garnish for any dish (I like to serve them with fish, makes for a nice play on textures).

I like simple flavors with my polenta chips, just a drizzle of olive oil and sprinkle of salt (or you can leave out the oil altogether for an even healthier chip). You can, however, use lots of flavors: Rosemary, thyme, chives, sage, garlic, onion...you get the idea.

Note: These "chips" get crispy on the outside and stay soft and creamy of the inside if you eat them fresh out of the oven; they're still yummy later, but don't keep their crunch very long.

Ingredients:

1 polenta roll
olive oil
sea salt

Directions:

1. Preheat the oven to 400 degrees.
2. Wet a sharp knife and slice polenta into thin rounds (not too thin or it will break); you may need to re-wet the knife as you cut.
3. Lay polenta on a greased cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper.
4. Bake in the oven until 25-30 minutes, flipping halfway through to make sure the chips crisp up on both sides.

The cost:
polenta: 1.99
other ingredients: negligible

Grand total: 1.99; serves 4-6, store in an airtight container

Cinnamon Chocolate-Covered Raisin Oatmeal Cookies

Okay, so I could probably use a more concise name for these cookies, but they are well worth the mouthful. A while back when I was making chocolate chip oatmeal raisin cookies I realized I had some leftover chocolate covered raisins; you wouldn't think it'd be so different from using chocolate chips and raisins, but wow, they transformed these cookies from delicious to sublime. I like to add cinnamon to desserts around the holiday season for a bit of extra cheer :)

Note 1: This is my cookie recipe, but you could also use any oatmeal cookie recipe and just add chocolate covered raisins.

Note 2: It is very easy to overbake cookies because they keep cooking even after you take them out of the oven. If the cookies still seem a little soft, don't worry as long as they don't seem "soupy."

Cinnamon Chocolate-Covered Raisin Oatmeal Cookies

Ingredients:

1 cup (2 sticks) margarine, softened
1 1/2 cups brown sugar
2 eggs
1 teaspoon vanilla extract
1 tsp bourbon (optional)

1 1/2 cups flour
3 cups rolled oats
1 teaspoon baking soda
1/2 tsp baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 tsp pepper

1 cup chocolate covered raisins
1/2 cup chopped walnuts (optional)

Directions:

1. Cream margarine and sugar until smooth; blend in eggs one at a time, waiting until one egg is combined before adding the next. Add bourbon and vanilla and mix until combined.
2. In another bowl, mix together flour, oats, baking soda, baking powder, and spices. Stir into wet mixture until just combined.
3. Fold in chocolate covered raisins (and nuts if you are using them).
4. Spoon mixture onto greased cookie sheets (make sure you leave space because these cookies will spread out). Bake at 350 degrees for 10-12 minutes (1-2 minutes longer if you like crispier cookies).

The cost: Around $3.00 per batch, give or take.

Special Holiday Recipe: Cranberry Apple Fennel Compote

Tart cranberries, sweet apples and fennel, spicy cinnamon and nutmeg--all of the flavors meld together for a delightful dish just in time for the holiday season. I use something new in this recipe: Meyer lemons, which are a sweeter version of the regular lemon. A little vinegar balances out the sweetness of the sugar, and the bourbon adds a subtle bit of pizazz.

Note: I like a tarter compote, but if you like sweeter flavors feel free to add more sugar.

Cranberry Apple Fennel Compote

Ingredients:

3 apples, peeled and chopped
1 fennel bulb, chopped (white part only)
18 oz fresh cranberries
1 cup white sugar
1/2 cup water
zest of 2 meyer lemons
juice of 2 meyer lemons
pinch of salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp apple cider vinegar
1 tsp bourbon

Directions:

1. Place all ingredients in a deep saucepan or small stock pot. Bring to a boil, then simmer 20-25 minutes until apple and fennel are soft and cranberries have "popped."

Serving ideas: Serve over turkey or chicken, or spoon over vanilla ice cream and top with toasted almonds.

The cost:
apples: 1.49
fennel: 2.39
cranberries: 3.98
lemons: 2.69

Grand total: $10.55; serves 8-12 depending on how you use it

Pantry Raid: Easy Vegan Chili

Lots of items have been on sale at Shoppers recently (more than .50 off, mostly canned goods), so my pantry is becoming quite overfull with canned corn, beans and and tomatoes. In order to remedy this situation, I decided to do a pantry raid that utilized the aforementioned items, and came up with a quick and simple vegan chili.

Note 1: You can put almost any vegetable you want in chili, so don't be afraid to experiment with whatever you have lying around!

Note 2: When it comes to the tomato base, I really like to use fire-roasted tomatoes because it gives you a deep, rich flavor without having to do much work :). Just remember, canned tomatoes, especially if they are flavored, frequently already have a lot of sodium and other spices in them so season accordingly.

Easy Vegan Chili

Ingredients:

1 tsp vegetable oil
1 large onion, chopped
3 garlic cloves
2 cans diced fire-roasted tomatoes
1 can corn, drained and rinsed
1 can chickpeas, drained and rinsed
1 can other bean (kidney, black, etc.), drained and rinsed
1/2 tsp cumin
1/2 tsp chili powder (or I used curry)
1 tsp garlic powder
salt and pepper to taste
chopped cilantro (optional garnish)

Directions:

1. Heat oil in a small stock pot and saute onions until soft, 2-3 minutes; add garlic and cook until onions are browned and garlic is soft, 5-6 minutes.
2. Add rest of ingredients (except cilantro) and stir to combine; bring to a boil then turn down to medium-low flame and simmer at least 20 minutes until everything is heated through.

The cost:
onion: .45
garlic: .30
tomatoes: 2.00
corn: .88
chickpeas: .69
other beans: .69
[cilantro: 1.99]

Grand total: $5.01 [$7 with cilantro]; serves 4-6

Broccoli & Cheese Galette

My friend EZRJ had lots of leftover cooked broccoli from Shabbat lunch and needed something to do with it. She was thinking about a crustless quiche but I suggested she do a galette, basically a flat piece of dough that you fill and then crimp the corners up and over the filling, leaving some of the filling showing (kind of hard to describe, here is an image). A galette is more frequently served sweet as a dessert (filled with fruit), but there is no reason why you can't make a savory one.

Note: You can make one large galette, or divide the dough and bake up individual ones.

Broccoli & Cheese Galette

Ingredients:

1 package pizza dough
3 shallots, sliced thinly
1 garlic clove, thinly sliced
2 tsp olive oil
16 oz cooked broccoli, chopped
1 cup shredded cheese
salt and pepper
Parmesan cheese

Directions:

1. Preheat the oven to 415 degrees.
2. Remove pizza dough from refrigerator and allow to come to room temperature (it will be easier to roll out this way).
3. In a small pan, heat 1 tsp olive oil and saute shallots and onions until soft and translucent, 3-4 minutes. Remove from heat, mix in broccoli and sprinkle with salt and pepper.
4. Roll out dough to fit a pizza pan. Brush dough with olive oil. Spread broccoli mixture on dough, making sure to leave at least 1 inch around. Sprinkle with shredded cheese.
5. Fold outer edge of dough up and over, crimping as you go so it stays wrapped over veggie mixture.
6. Brush crimped dough with olive oil, sprinkle with Parmesan cheese, salt and pepper.
7. Bake in the oven until dough is browned and cheese is bubbling, 12-15 minutes.

Fun variations:

• Saute a veggie mixture of onions, zucchini and yellow squash.
• Use goat or feta cheese with roasted red peppers for a fun twist.

The cost:
pizza dough: .99
shallots: 1.49
garlic: .10
broccoli: 1.99
cheese: 4.99

Grand total: $9.56; serves 4-6

Crunchy Asian Slaw

Notice a theme here? Once I started on one Asian-inspired recipe, it kicked off a stream of consciousness where that was all I could think about because (1) I love Asian food, and (2) Asian-style cooking uses flavorful, healthy ingredients.

This is a go-to recipe for me whenever I need to make a vegetable side dish. It's simple, the flavors work well together, and it's a different spin on the average cole slaw.

Crunchy Asian Slaw

Ingredients:

1 package purple cabbage
1 cups shredded carrots
2 scallions, chopped
1/2 cup shelled edamame (soybeans)

2 Tbsp soy sauce
2 Tbsp rice wine vinegar
1 tsp sesame oil
1 tsp honey
pinch of pepper
1/2 tsp dijon mustard
dash of hot sauce

1/2 cup chow mein noodles

Directions:

1. Toss cabbage, carrots, scallions and edamame in a large bowl.
2. Blend soy sauce, vinegar, oil, honey, pepper, mustard and hot sauce.
3. Pour dressing over slaw veggies and toss to coat. Allow to sit at least 1 hour before serving (overnight is even better).
4. Garnish with noodles just before serving.

The cost:
cabbage: 1.99
carrots: 1.99
scallions: .15
edamame: 1.99
noodles: 2.39

Grand total: $8.51; serves 6-8 as a side

Asian-Style Baby Bok Choy Salad

For those of you looking for a salad base other than lettuce, baby bok choy is great. Because it's an ingredient used frequently in Asian cooking, I like to do an Asian-style salad with a sweet & spicy dressing to help cut through the slight bitterness of the bok choy.

Baby Bok Choy Salad

Ingredients:

3 heads baby bok choy, cleaned & sliced
1 carrot, shredded
1 English cucumber, cut into half-moons
1 scallion, chopped
1/4 cup dried cranberries

2 Tbsp soy sauce
1 tsp sesame oil
3 Tbsp rice vinegar
1 Tbsp agave, brown sugar or honey
1/4 tsp pepper
1 garlic clove
1 Tbsp freshly grated ginger
a few dashes of hot sauce
zest of 1 lime

1/4 cup toasted almonds
1/4 cup crunchy asian noodles

Directions:

1. Combine bok choy, carrots, cucumber, scallions, and cranberries in a large bowl.
2. Blend soy sauce, oil, vinegar, sweetener, pepper, garlic, ginger, hot sauce, and zest until smooth (note: if you are just whisking this together substitute the fresh garlic for 1/2 tsp garlic powder).
3. Toss vegetables with dressing; top with almonds and noodles just before serving.

The cost:

baby bok choy: 2.49
carrot: .99
cucumber: 1.39
scallion: .10
lime: .15
cranberries: .45
almonds: .45
noodles: 1.99

Grand total: $8.01; serve 6-8

Shakshouka

Last night, AK made me something for dinner I had never before even heard of: Shakshouka. A popular dish in Israel, shakshouka is a North African dish of eggs poached in a mixture of onions, peppers, tomatoes and spices.

It was, in a word, delicious (and I'm not just saying that :)). It's also pretty cheap, considering you can serve it over toast or pita for a very filling meal.

Shakshouka

Ingredients:

1 onion, chopped
1 yellow pepper, sliced
1 tsp vegetable or olive oil
1 large can diced tomatoes, half drained
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1/2 tsp cumin
6 eggs
freshly chopped cilantro or chives (optional garnish)

Directions:

1. Heat oil in a deep saucepan and saute onion 4-5 minutes until soft and browned. Add peppers and cook 2-3 minutes more.
2. Add chopped tomatoes and spices to pan and stir to combine. Heat until bubbling.
3. Crack eggs and add to tomato mixture, ensuring they are evenly spaced around the pan. Using a fork, carefully stir tomato mixture around eggs so it mixes with the eggs whites and "there isn't any white, everything is pink" (a direct quote from AK). Try not to break the yolks.
4. Cover pan and cook 5-6 minutes until whites are solid and yolks are cooked to your liking.
5. Serve over toasted bread or pita (or in my case, with a side salad). Garnish with freshly chopped cilantro or chives.
   

The cost:

onion: .45
pepper: 1.29
tomatoes: 1.49
eggs: .99

Grand total: $4.22; serves 2-3

Yet Another Chanukah Recipe: Wontons w/ Bourbon Dipping Sauce

Wontons wrappers are fun--you can pretty much put anything inside, then all you need to do is fry them up into crispy deliciousness. For those of you who are health conscious and prefer not to deep fry things, you can pop these into boiling water for a few minutes (or steam them if you have a steamer) and have dumplings instead!

Note: It's easy to fall prey to overstuffing wontons so they fall apart in the cooking process. In general, you want to leave enough room around the edges to really press the wrapper together so it won't open and spill out everywhere.

Veggie Wontons w/ Bourbon Dipping Sauce

Ingredients:

1 Tbsp vegetable oil
1 cup shredded carrots
1 cup shredded cabbage
1 shallot, sliced thinkly
2 scallion, chopped (reserve 1 Tbsp for sauce)
salt and pepper to taste

1 package wonton wrappers
oil for frying

1/4 cup bourbon
1/4 cup soy sauce
2 Tbsp rice vinegar
1 Tbsp brown sugar or honey
reserved scallions

Directions:

1. Heat 1 tsp oil in saucepan and saute carrots, cabbage, spinach and scallion until just softened but not browned, 3-4 minutes. Remove from heat and season with salt and pepper to taste.
2. Lay wonton wrappers on a large baking sheet. Place 1 tsp of veggie mixture into center, then seal by wetting the edges with water (or egg) then pressing into a triangle shape (note: you can also make into a bundle or a variety of other traditional shapes).
3. Heat oil for frying in deep sauce pan. Fry until wontons are crispy and browned (note: if you are boiling for dumplings, make sure you stir so wontons don't stick together).
4. For sauce: Combine bourbon, soy sauce, vinegar, sugar/honey and scallions in a small pan. Bring to a boil and cook until syrupy (thick enough to stick to the back of a spoon).

Fun variations:

• Cook ground chicken, turkey or beef with the veggies.
• Add a couple of dashes of hot sauce for a spicier dipping sauce.
• Experiment with different fillings! You can even go sweet, like sauted diced apple &  fennel, cinnamon and brown sugar.
  

The price:
wrappers: 1.99
carrots: 1.99
cabbage: 1.99
shallot: 1.99
scallions: .15

Grand total: $8.11; serves 8-10

Another Chanukah Recipe: Fried Pineapple

It struck me this morning that the association of the potato with Chanukah is actually completely arbitrary--it's the oil we fry up the latkes in that is a symbol of the holiday (commemorating the miracle that the menorah [candelabra] in the Temple stayed lit for 8 days when the amount of oil shouldn't even have lasted one), not the potato.

So here is a recipe to help celebrate Chanukah--my mom used to make it all the time, and it can work as a side dish or as a dessert (and it does incorporate a bit of sweet potato for good measure :)).

Fried Pineapple

Ingredients:

3/4 cup flour
1/2 tsp baking powder
2 Tbsp brown sugar
1/4 tsp salt
pinch of black pepper
1 can pineapple rings
oil for frying

1 sweet potato
shredded coconut

Directions:

1. Combine flour, BP, sugar, salt and pepper in a shallow dish.
2. Dredge pineapple rings in flour mixture, shaking to remove any excess.
3. Heat oil in deep saucepan and fry pineapple until crust is golden and crispy, 1-2 minutes on each side.
4. Cook sweet potato and mash or blend smooth. Garnish each pineapple ring with a dollop of sweet potato in the center and sprinkle with shredded coconut. Serve immediately.

The cost:
pineapple: 1.89
sweet potato: .30
coconut: 4.99/bag

Grand total: $7.18; serves 4-6

A Chanukah Recipe: Creamy Potato Leek Soup

I participated in a cooking competition this weekend where, in honor of the holiday of Chanukah, we had to create a dish that highlighted the potato. I wanted to do something others might not think of, so I decided on a potato leek soup. I caramelized the leeks in the oven to add a little bit of sweetness, and baked the potatoes and onions in the oven to add even more depth of flavor. The simplicity of ingredients in this soup really lets the potato shine.

P.S. Some of you have been asking me to start taking pictures of my food, so here you go!

Creamy Potato Leek Soup

Ingredients:

6 leeks

6 white potatoes, peeled and cubed

1 large onion, cut into 8 pieces

4 Tbsp vegetable oil

4 cups vegetable stock

2 cups water

salt and pepper to taste

sour cream (optional)

chives (optional)

1 small potato, finely minced (optional)

Directions:

1. Cut ends and tops off of leeks (you just want the white and very light green part). Slice lengthwise and rinse well to remove any grit, then pat dry. Place in roasting pan and toss with 2 Tbsp oil.
2. Place potatoes and onions in another roasting pan and toss with remaining oil.
3. Roast vegetables in the oven at 400 degrees until leeks are caramelized and soft, and potatoes are browned and soft, 45-60 minutes, stirring occasionally.
4. Place roasted veggies in a large stock pot with soup stock and water; bring to a boil and cook 15-20 minutes until potatoes start to break down and liquid becomes thick and starchy.
5. Using an immersion blender, blend soup until smooth. To strain out any fiber left from the leeks, run the soup through a fine sieve (put a sieve over a large bowl, ladle soup into sieve and stir to push through; discard leftover contents of the sieve).
6. Season with salt and pepper to taste.
7. If you like, garnish with a dollop of sour cream, a sprinkle of freshly chopped chives and crispy fried potato bits (I finely minced a small potato and deep fried the bits in oil until crispy).

The cost:

leeks: 6.00

potatoes: 2.99

onion: .45

soup stock: 1.99

Grand total: $11.43

Spinach Salad w/ Citrus-Ginger-Fennel Dressing

My friends LM and RK hosted lunch this week, and asked me to bring salad, which I am always more than happy to do. I'm never sure how adventurous people are, so the salad I decided on is a riff on a previous post, but a little more conventional.

Spinach Salad w/ Citrus-Ginger-Fennel Dressing

Ingredients:

1 bag baby spinach

1 yellow pepper, julienned

1 english cucumber, sliced

1 fennel bulb, sliced thinly (white part only)

2 scallions, chopped

zest of 1 lemon

juice of 1 lemon

zest of 1 lime

juice of 1 lime

1 Tbsp red wine vinegar

1 Tbsp freshly grated ginger

1 tsp vegetable oil

2 tsp agave or honey

1 Tbsp chopped fennel fronds

1/4 tsp salt

pinch of pepper

1/4 cups toasted almonds or candied pecans

Directions:

1. Combine vegetables in a large salad bowl.
2. Blend remaining ingredients (except nuts) into a dressing and pour over salad.

The cost:

spinach: 1.99

pepper: 1.29

cucumber: .99 (on sale)

fennel: 2.39

scallions: .15

lemon: .30

lime: .15

nuts: .45

Grand total: $7.71; serves 8-10

Easy & Cheap Side Dish: Corn Kugel

This is one of my all-time favorite recipes because it's so easy--you pretty much just dump everything in a bowl, mix it up, and pop it in the oven.

Now I have to credit my friend BL with the original recipe--I've adapted it a bit just to make it a little healthier, but she certainly deserves the credit for introducing me to this deliciousness :)

Corn Kugel

Ingredients:

1 can creamed corn
3/4 cup applesauce
2 eggs
1 Tbsp oil
1/3 cup brown sugar
1/2 tsp salt
1/4 tsp pepper
1/2 tsp baking soda
1/2 tsp baking powder
1 cup flour

Directions:

1. Mix creamed corn, applesauce, eggs, oil, sugar, and spices.
2. Whisk in baking soda, baking powder and flour until just combined.
3. Pour into a square (8x8) pan and bake in oven at 350 for 20-25 minutes or until edges are crispy and top is browned and risen.

The cost: cheap (1.29 for the creamed corn, everything else from the pantry)

Pantry Raid: Winter White Bean Soup

Walking home from work yesterday was miserable--it was cold and windy, and with the forecast of a wintry mix of rain and snow, I decided a hearty winter soup was in order.

I didn't feel like stopping to pick up any ingredients (I really didn't want to have to walk a second more in the wind than absolutely necessary) so I raided my pantry to come up with this white bean soup. I have listed a few fun additions at the bottom that I would have made had I had the ingredients around.

Winter White Bean Soup

Ingredients:

1 Tbsp vegetable oil
1 large onion, chopped
2 carrots, peeled and cut into 1/2 inch pieces
3 garlic cloves, peeled
2 cans (about 28 oz total) white beans
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
2 cups vegetable stock
2 cups water

Directions:

1. Over medium flame, heat oil in soup pot and saute onion until soft and translucent, 5-6 minutes. Add garlic and carrots and cook 4-5 minutes more.
2. Add white beans, spices, and liquids; bring to a boil and simmer over low flame at least 30 minutes and up to 4 hours.
3. Remove half of soup from pot and blend with an immersion blender (or do what I do and just stick the immersion blender in and give it a few revs :)); return to pot with rest of soup.
   

Fun additions:

• Add 4 cups of cleaned, chopped kale or spinach in step 3.
  
• Cut 8 brussel sprouts into quarters; drizzle with oil, sprinkle with salt and pepper then roast in the oven until soft and crispy. Add to soup in step 3.

The cost:
onion: .35
carrots: .45
garlic: .15
beans: 1.98
stock: 1.99

Grand total: $4.92; serves 6-8

Salmon w/ Caramelized Leeks

For those of you who enjoyed my previous post, I did promise to share my salmon recipe at some point, so here you go!

Note: I like to use 2-3 smaller fillets because they cook faster and I like it when the edges of each piece get all brown and crispy, but you can also use one whole fillet, just adjust the cooking time accordingly (add more time for larger pieces).

Salmon w/ Caramelized Leeks

Ingredients:

1 Tbsp vegetable oil
2 leeks, white part only
1 shallot, sliced thin
1 Tbsp honey (agave or brown sugar work too)
1 lb salmon
salt and pepper
1 lemon

Directions:

1. Slice leeks lengthwise, rinse well to remove any grit, pat dry, and chop.
2. Heat oil in a large saucepan and saute leeks and shallots until soft and browned. Add honey and stir to melt.
3. Season fish on both sides with salt and pepper. Add to pan skin side up and spread the leek mixture over the fish so it can soak up the flavor while it cooks. Cook 4-5 minutes or until fish browns and looks pink about half-way through (red = not cooked, pink = cooked).
   
4. Scrape leek mixture off of fish and flip each fillet, then spread leek mixture on other side. Squeeze lemon over top of fish. Cook 3-4 more minutes or until fish is flaky and pink all the way through.

The cost:
leeks: 1.98
shallot: .98
salmon: 5.99
lemon: .39

Grand total: $9.34; serves 3-4 over rice with a side of steamed veggies

Roasted Brussel Sprouts

One thing about my mandolin is I'm a little scared of it. Or at least, of cutting my fingers off. So when I made the shaved brussel sprout salad over the weekend, I was left with about half of each sprout because I didn't want my fingers to get too close to the blade and the sprouts were too small for the hang guard. What to do with those leftover halves? Why, roasted brussel sprouts of course!

I'm a believer that the only way to cook brussel sprouts is to roast them until they are crispy and just on this side of burnt. Simple flavors--olive oil, a few garlic cloves, salt, and pepper. The perfect winter side dish.

Roasted Brussel Sprouts

Some brussel sprouts
6 garlic cloves, peeled
1 Tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper

Directions:

1. Preheat oven to 400 degrees.
2. Slice sprouts in half length-wise and place with garlic cloves in a baking pan.
3. Drizzle with oil, sprinkle with salt and pepper, and toss to coat.
4. Bake in the oven until sprouts are soft and the outer leaves are crispy and garlic cloves are soft and browned, stirring occasionally, 40-60 minutes.

The cost:
sprouts: pre-existing collateral damage (or 2.49 for a bag)
garlic: .40

Grand total: Cheap

Shaved Brussel Sprout Salad

Sorry I have been remiss in posting, it was an incredibly busy week so I didn't cook much and I had little brain power left to think of creative posts :)

A friend invited me for Saturday lunch this week and asked me to bring a salad; she's all about sustainability and asked me to choose seasonal ingredients, so I decided on a shaved brussel sprout salad with a tangy-sweet balsamic vinaigrette, toasted pine nuts and dried cranberries.

Now for those of you making a face at the brussel sprouts: Really, don't knock it 'til you try it. I shaved them thinly with my mandolin, so it was pretty much like eating a cabbage salad, and the dressing and cranberries offset the slight bitterness very well. That being said, I won't be insulted if you don't want to use the brussel sprouts and you can easily substitute a cole slaw mix, or a mix of red and green sliced cabbage instead.

Note: I used agave for the first time over Thanksgiving because my sister didn't have honey on hand, and I realized it is great for dressings because it is liquid at room temperature and doesn't clump like honey does; if you don't have agave, honey or sugar is a fine substitute.

Shaved Brussel Sprout Salad

Ingredients:

15-20 brussel sprouts
3 Tbsp balsamic vinegar
1 Tbsp agave nectar
1 tsp light olive or vegetable oil
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1/4 cup pine nuts, toasted
1/4 cup dried cranberries

Directions:

1. Slice brussel sprouts thinly with a mandolin (or a knife).
2. Whisk together vinegar, agave, oil and spices.
3. Combine brussel sprouts, pine nuts and cranberries in a bowl. Add dressing 5-10 minutes before serving so the brussel sprouts have a chance to soak up the flavor.

The cost:
brussel sprouts: 4.98
agave: 2.99
pine nuts: 7.99
cranberries: .49

Grant total: $16.45 (Note: This salad was expensive because I had to purchase both the agave and pine nuts, but now they are in my pantry)

Heirloom Tomato & Basil Salad

I used to think that a tomato was a tomato, but the truth is different varieties can vary dramatically in taste and texture. I have become a big fan of heirloom tomatoes; they come in a myriad of colors, shapes, and sizes, and they always taste so fresh and delicious. They are a bit more expensive than regular tomatoes, but it's totally worth it.

I love combining tomatoes with basil; although it's more of a refreshing summer salad, I still like to make it year-round if I can find good basil.

Heirloom Tomato & Basil Salad

Ingredients:

1 container mini heirloom tomatoes (I like grape tomato size)
6-8 basil leaves
1 Tbsp rice vinegar
1 tsp vegetable oil
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder

Directions:

1. Slice tomatoes in half, or if you are using larger tomatoes, into bite-sized pieces.
   
2. Wash and rough-chop the basil.
   
3. In a bowl, whisk together vinegar, oil and spices. Add tomatoes and basil and stir to coat.
4. Refrigerate at least 1 hour before serving.

The cost:
tomatoes: 3.29
basil: 1.99

Grand total: $5.28; serves 4-6

Sweet & Spicy Meatballs

I'm fond of tricks that give the impression you have slaved all day over a hot stove stirring a wicked good sauce when in fact you threw a bunch of ingredients together in like 5 minutes.

This is one such "trick" recipe. You basically melt down a can of jellied cranberry sauce (it's all on sale now that Turkey Day has come and gone), throw in a bottle of cocktail or chili sauce, and voila--a sweet & spicy sauce I like to use with meatballs, although it would go well with chicken or beef (especially ribs) as well.

Note 1: The sauce is totally not my original recipe even though a number of my friends attribute it to me. It is, however, my meatball recipe :)

Note 2: Some people like to cook their meatballs first and then add them into the sauce. I prefer to to cook them in the sauce so they absorb all of the good flavors.

Ingredients:

1 can jellied cranberry sauce (NOT whole berry)
1 bottle cocktail or chili sauce
1 lb ground beef or turkey
1 egg, beaten
1/4 cup seasoned bread crumbs
1 Tbsp chopped cilantro
1 garlic clove, minced fine

Directions:

1. Heat cranberry sauce in a large saucepan until melted. Add cocktail/chili sauce and bring to a boil over medium heat.
2. Combine meat, egg, bread crumbs, cilantro and garlic. Roll into balls and add to sauce (try to space them out, after a minute or so they'll firm up enough to stir).
3. Cook 8-10 minutes or until cooked through, stirring occasionally.

The cost:
ground meat: 4.99
cranberry sauce: 1.29
cocktail/chili sauce: 1.49
cilantro: 1.69

Grand total: $9.46; serves 4-6 over rice or quinoa