Basil & White Bean Dip

Basil & White Bean Dip

I like chumus but have been wanting to try a white bean dip for a while. I made my ginger, basil & pine nut crusted salmon earlier this week and had some leftover basil, so I decided on a basil &white bean dip. All I used was a can of white beans, fresh basil, garlic, lemon juice, and salt to taste (canned beans can be pretty salty already so taste before you add any salt). You can also add olive oil for extra richness, but I didn't want to add the fat that goes with it.

Ingredients:

1 14-oz. can small white beans
1/2 cup packed basil leaves
1 garlic clove
juice of 1 lemon (about 2 Tbsp)
salt to taste

Directions:

1. Blend all ingredients in a blender, food processor or immersion blender attachment.
2. Chill and serve with crudite, pita chips or crackers.

The cost:
beans: .69
basil: 1.99
lemon: .19

Grand total: $2.87

Lemony Zucchini Cake

This was the dessert course for my St. Patrick's Day Dinner Party, and it was a huge hit. I'm sure you've heard (or read) me talk about lemon zest before, but it really is a magical ingredient, brightening up an entire dish and taking it to the next level. If you don't like/want lemon, you can reduce the zest for just a hint of flavor, or use orange zest for this recipe. I used oil here for richness, but you can always substitute applesauce or a pureed banana for a healthier version.

Lemony Zucchini Cake

Ingredients:

2 eggs
1/2 cup vegetable oil
1 cup brown sugar
1 tsp vanilla
1/2 tsp salt
zest of 1 lemon
2 cups shredded zucchini (~3 zucchinis)
1 tsp baking powder
1/2 tsp baking soda
1 + 1/2 cups white whole wheat flour
1/4 cup chopped walnuts or raisins (optional)

Directions:

1. Blend together eggs, applesauce, oil, sugar, vanilla, salt and zest. Stir in zucchini.
2. Sift together BP, BS and 1 cup of flour, then add to wet ingredients.
3. Pour into 9 x 13 greased pan, bake at 350 for 30-35 minutes until toothpick from center comes out clean.

The cost:
eggs: .39
sugar: .45
lemon: .23
zucchini: 2.39
flour: .55

Grand total: $4.01

Creamy Edamame Dip

I had intended to make a cilantro chumus for my St. Patrick's Day Dinner Party, but a quick look in my pantry revealed I was out of chickpeas!

Plan B: I had a bag of shelled edamame from Trader Joe's in my freezer, and although I had never tried it before, I figured, how bad could it be if I substituted edamame for chickpeas?

It was delicious (pictures didn't come out so great but trust me, it's quite tasty). Unlike chumus, the edamame dip came out lighter and fluffier. Definitely a keeper.

Notes:

• I made this in my immersion blender attachment which is pretty much a mini food processor. I had to do it in 2 batches since not all of it fit at once, but you can also make this in a blender or food processor all in one shot.
• I used unsalted edamame; if yours are pre-salted, add salt to taste rather than the amount in the ingredient list.

Creamy Edamame Dip

Ingredients:

1 lb shelled edamame
2 garlic cloves, peeled
1 tsp olive oil
1 Tbsp lemon juice
1 tsp salt
pinch of black pepper
2 Tbsp water, coconut milk or other dairy free alternative

Directions:

1. Cook edamame according to package directions and cool (not necessary if they are already cooked).
2. Blend together edamame, garlic, olive oil, lemon juice, salt and pepper. Add liquid 1 tsp at a time until mixture forms a creamy consistency (you made need only a few teaspoons). Add additional salt & pepper to taste. Chill before serving.

The cost:
edamame: 1.99
other ingredients: <1.00

Grand total: $3.99; serves 12-14 (makes about 4 cups of dip)

Creamy Scalloped Potatoes (Vegan)

When I went dairy free, I really missed scalloped potatoes. The kind where you make a thick, cheesy sauce, pour it over thinly sliced potatoes, and then bake it in the oven until the cheese is bubbling and the potatoes are crispy-edged. Mmmmm.

Instead of trying to create something very cheese-like to replace this dish (I would invariably be disappointed), I instead set out to create a new scalloped potato dish that would be just as creamy and rich, but dairy free.

It took a number of tries, but I think I figured it out! I make a roux (mixture of fat and flour), then stir in a combination of spices, soup stock and a milk substitute (coconut milk or soy milk). It's no cheesy scalloped potatoes, but it's still pretty darn good.

For my St. Patrick's Day Dinner Party, I also added a layer of spinach in between the layers of potatoes for extra flavor (fine, and color :)).

Note: For a delicious and filling dinner, saute the onion with 1 lb ground meat, then add (maybe with a cup of peas) in step 4! This recipe is also Passover friendly if you substitute the flour for cake meal and the soy/coconut milk for additional soup stock.

Creamy Scalloped Potatoes (Vegan)

Ingredients:

2 Tbsp olive oil
1 Tbsp flour (regular or gluten free)
2 Tbsp white wine (optional)
1/2 cup vegetable stock
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1/4 cup milk substitute (soy or coconut milk work best)
1 lb baby potatoes, sliced thinly
1 small onion, quartered and sliced thinly

Directions:

1. Heat oil in large saucepan. Add flour and cook over medium heat 2-3 minutes, stirring with a wooden spoon and watching carefully so it doesn't burn.
2. Whisk in wine (optional) and vegetable stock a few Tbsp at a time, making sure to incorporate all liquid before adding more. Once all stock has been added, bring to a boil and allow to bubble 1-2 minutes, stirring to avoid burning.
3. Remove from heat and stir in spices and soy milk (mixture should be thick enough to coat the back of a spoon; if it isn't, return to a boil and allow to bubble an additional 1-2 minutes).
4. Add potatoes and onions, stirring to coat evenly.
5. Spread mixture into a greased 9x13 inch baking pan (I spread a single layer of potatoes, then a layer of fresh spinach, then topped it with another layer of potatoes). Bake uncovered at 375 degrees for 50-60 minutes until potatoes and tender and the edges are crispy.

The cost:
stock/soy milk: 1.99
potatoes: 1.69
onion: .39

Grand total: $4.07; serves 6-8

St. Patrick's Day Dinner Party: Traditional Irish Soda Bread (Vegan)

This traditional Irish soda bread was so unbelievably easy to make. Between this and my beer bread, I don't think I will ever again make regular bread that requires kneading, resting and all that.

I did a lot of internet searching for a recipe for traditional Irish soda bread--I found a lot of variations, and stumbled upon a number of rants (like this one) that real Irish soda bread has ONLY 4 ingredients: flour, salt, baking soda and buttermilk.

I hope this recipe won't spark any rants, but I cannot eat dairy so I veganized this recipe with a combination of soy milk and white vinegar to create the illusion of buttermilk.

Traditional Irish Soda Bread

Ingredients:

2 cups white whole wheat flour
1/2 tsp salt
1 + 1/2 tsp baking soda
1 cup soy milk
1 Tbsp white vinegar

Directions:

1. Sift together dry ingredients. Whisk together soy milk and vinegar, then add to dry ingredients. Stir with a wooden spoon until it forms a dough.
2. Spread into well-greased loaf pan and bake at 400 degrees for 30-35 minutes until the bottom is hollow and a toothpick comes out clean.

The cost:
soy milk: 1.69
other ingredients: <0.99

Grand total: $2.68ish

St. Patrick's Day Dinner Party: Beer Bread

In honor of St. Patrick's Day, I decided I wanted to make a beer bread. Having never made it before and finding a myriad of recipes online, I decided to put the question out into the Twitterdom. One of my Twitter buds, the Novice Chef, happily sent me her recipe. I made a couple of tweeks (made a bit of a smaller batch, left out the butter) and it was DELICIOUS. I should have made a loaf for each person :). It's so quick and easy to put together, but people will think you slaved for hours kneading, letting it rise, etc. Thanks @TheNoviceChef!

And stay tuned for the rest of the St. Patrick's Day Dinner Party recipes!

Note: This recipe is not gluten free; I am being tested for Celiac Disease in a few weeks and have unfortunately had to reintroduce gluten into my diet for an accurate result.

Beer Bread

Ingredients:

2 cups white whole wheat flour
2 Tbsp sugar
2 tsp baking powder
1/2 tsp + pinch salt
11 ounces of beer (1 + 1/3 cups; I used a Belgian ale)

Directions:

1. Sift together dry ingredients. Add beer and stir with a wooden spoon until just combined (dough will be a bit sticky).
2. Transfer dough into greased 8-inch loaf pan. Bake at 350 degrees for 35-40 minutes until the bread has risen and it sounds/feels hollow when you tap the bottom.

The cost: $2.00ish

Dinner Partying for Penny Pinchers: St. Patrick's Day!

I love throwing dinner parties, and themed dinner parties are even better! In honor of St. Patrick's Day, I decided the throw a party where all of the food was either Irish-inspired or green. It wasn't as challenging as I thought it would be (imagine having to do a blue party...), and it was really fun to plan the menu and cook everything.

Thank you to my awesome guests: AK, AF, CSS, RJG, BL, and MK for a super fun dinner party!

Here is a peek at the menu--stay tuned for the bread recipes tomorrow!

St. Patrick's Day Dinner Party Menu

Beer Bread

Traditional Irish Soda Bread

Creamy Edamame Dip

Creamy Scalloped Potatoes (Vegan)

Unstuffed Cabbage

Guinness Braised London Broil

Lemony Zucchini Cake

Dinner Party Salad: Spinach, Heirloom Tomato & Blood Orange Salad

I am a huge fan of blood oranges. They add great color to any dish, and have a more robust flavor than many other orange varieties, so they are really good salads and salad dressings.

Because of the snow I couldn't get anywhere but TJ's, but I would have added some thinly sliced fennel to this salad, I think it would have rounded this salad out nicely.

Spinach, Heirloom Tomato & Blood Orange Salad

Ingredients:

6 oz fresh spinach
1 English cucumber, sliced
8 oz baby heirloom tomatoes, halved
1 scallion, chopped
3 blood oranges
1 tsp orange zest
1 Tbsp light olive oil
1 Tbsp red wine vinegar
1 tsp agave nectar
1/4 tsp sea salt
pinch of garlic powder
pinch of black pepper
1/4 cup candied nuts (optional for garnish)

Directions:

1. Place spinach, cucumber, tomatoes, and scallion in a large salad bowl.
2. Segment oranges (here is a nice little demo), and add to salad.
3. Take what's left of the orange (center and membrane and such) and squeeze the juice into a small bowl. Add remaining ingredients (except nuts) and pour over over salad, tossing to coat.
4. Garnish with nuts (optional).

The cost:
spinach: 1.99
cucumber: 1.69
tomatoes: 3.49
oranges: .99
other ingredients: <1.00

Grand total: $9.16; serves 8

Dinner Partying for Penny Pinchers

So you may have heard we've had a veritable snowmageddon here; I had planned a dinner party for this past Sunday but postponed due to snow until last night--when we had a blizzard. Luckily my dinner guests braved the snow and the show went on (thanks AK, JH, JW, JT & SK for trekking through the snow, and ZFS, DS & RK for walking down all those stairs :))

This dinner party was a challenge to myself to make a really delicious and filling meal with an appetizer, salad, main dish, 2 side dishes and dessert for less than $8 per person. To my surprise, I actually made the party for less than $7 per person!

Here is my menu & shopping list--stay tuned for the recipes over the next few days!

The Menu:

Sesame-Soy Salmon w/ Crispy Brown Rice Cake

Spinach, Heirloom Tomato & Blood Orange Salad

Crock Pot Spice-Rubbed Chicken & Potatoes w/ Garlic, Onions & Blood Oranges

Oven-Roasted Sweet Potatoes & Brussel Sprouts

Spicy Corn Muffins

Chocolate Chip Banana Nut Cake





My Shopping List:

salmon: 9.16
rice: 2.99
carrots: .99
soup stock: 1.99
cremini mushrooms: 1.99
spinach: 1.99
cucumber: 1.69
tomatoes: 3.49
blood oranges: 2.99
chicken: 15.63
potatoes: 1.99
onions: 1.19
sweet potatoes: 1.79
brussel sprouts: 2.49
creamed corn: .79
gluten free flour: 3.45
eggs: .99
bananas: .57
other pantry items: <3.00

Grand total: $59.17 [$6.57 per person]

Dinner Party (5 of 5): Cinnamon Banana Cake w/ Candied Walnuts

I've been remixing this recipe a lot because I love banana muffins/cake, and this recipe has been great in every variation I have tried. As the final course of my dinner party, I wanted something sweet but not too heavy since we had already eaten so much. I used oil here since it's a dessert, but you can also substitute applesauce for a lower fat version.

P.S. In case you missed them, check out the other dinner party recipes here!

Cinnamon Banana Cake w/ Candied Walnuts

Ingredients:

3 overripe bananas, pureed
2 eggs
1/4 cup vegetable oil
2 tsp vanilla
3/4 cup brown sugar
1/4 tsp salt
1 tsp fresh ground nutmeg
1 Tbsp cinnamon
zest and juice of 1 meyer lemon
1/2 tsp baking soda
1/2 tsp baking powder
1 + 1/4 cup flour (I used gluten free)
1/4 cup candied walnuts

Directions:

1. Blend bananas, eggs, oil, sugar, salt, nutmeg, cinnamon, lemon zest and juice.
2. Sift together BP, BS and flour. Stir into wet mixture. Fold in walnuts.
3. Pour batter into greased 9x13 pan. Bake at 350 degrees 15-20 minutes until edges are browned and top is firm and golden.

The cost: about $4.00

Dinner Party (Part 4 of 5): Coconut Curry Chicken

I'd had a can of coconut milk sitting in my pantry for months; I'll admit, I was a bit trepidatious about using it (not sure why). Seriously, I shouldn't have waited so long--it made this chicken dish so rich and delicious. And there weren't any leftovers :)

Coconut Curry Chicken

Ingredients:

1 tsp vegetable oil
1 large onion, chopped
4 garlic cloves, sliced thinly
4 carrots, peeled and sliced
1.5 lbs boneless chicken breasts, cut into chunks
1 Tbsp curry powder (more if you like it hotter)
1 tsp sea salt
shot of sriracha
1 can coconut milk (I used light, lower in fat)
1 head of cauliflower, cut into florets

Directions:

1. Heat oil in large skillet and saute onion until soft, 4-5 minutes. Add garlic and carrots and cook 7-8 minutes until onions are caramelized.
2. Add chicken, spices and sriracha, stirring to coat. Add coconut milk, mix and bring to a boil. Simmer 2-3 minutes then add cauliflower. Cook an additional 5-6 minutes covered until chicken is cooked through and cauliflower is tender.

The cost:
onion: .45
garlic: .15
carrots: .99
chicken: 8.99
coconut milk: 1.99
cauliflower: 1.99

Grand total: $14.56; serves 8

Dinner Party (Part 3 of 5): Balsamic Glazed Chickpeas w/ Red Swiss Chard

I had originally planned to do roasted brussel sprouts for my dinner party veggie side dish, but the red swiss chard looked so amazing I just couldn't resist (it hasn't looked good in MONTHS). I decided to pair the chard with chickpeas for texture, and caramelized onions and balsamic vinegar for flavor. It was the hit of the night! (Note: So I didn't realize I had already posted a similar recipe, but this one uses a different kind of chard, and has a super awesome picture!)

P.S. Check out parts one and two of the dinner menu, and stay tuned for coconut curry chicken and banana cake with candied walnuts later this week!

Balsamic Glazed Chickpeas w/ Red Swiss Chard

Ingredients:

1 Tbsp vegetable oil
1 large onion, cut into quarters and sliced thinly
1 large bunch red swiss chard, cleaned
1 can chickpeas, drained and rinsed
1 tsp honey or agave
2 Tbsp balsamic vinegar
1 tsp sea salt
pinch of black pepper

Directions:

1. Heat oil in large skillet and saute onion until soft, 4-5 minutes.
2. Remove stems from swiss chard and cut into bite-sized pieces; add pieces to onions and cook 6-8 minutes more until onions are caramelized.
3. Add chickpeas and honey/agave and stir to combine. Deglaze the pan with the balsamic vinegar, then add salt and pepper. Cook 5-6 minutes until liquid has reduced.
4. Tear or cut swiss chard leaves into bite-sized pieces and add to skillet, turning to coat in balsamic reduction. Cover with a lid for 1 minute, just until leaves are wilted. Remove from heat immediately.

The cost:
onion: .45
chard: 2.29
chickpeas: .79
other ingredients: <.50

Grand total: $4.03; serves 8

Dinner Party (Part 2 of 5): Twice Baked Parsnip & Sweet Potato Mash w/ Pecan Streusel Topping

Dear Readers,

For the first time since I started tracking my blog with Google Analytics, I have surpassed 1,000 visits in a 30 day period. And it's because of you! Thank you so much to all of my loyal followers (and first-time visitors too!), and please continue to enjoy my recipes and ideas :)

Dinner Party Menu:
Cucumber, Fennel & Radish Salad
Twice Baked Parsnip & Sweet Potato Mash w/ Pecan Streusel Topping
Balsamic Glazed Chickpeas w/ Red Swiss Chard
Coconut Curry Chicken
Banana Nut Cake w/ Candied Walnuts (Recipe Remix from this Recipe Remix)

I've been wanting to try something with parsnips ever since I used them a while back and asked people for recipe ideas. For this dish, I baked them with sweet potatoes and mashed everything together, then topped it with a mixture of oats, cinnamon, pecans and honey. I popped it back into the oven just to brown the top and get the streusel all crispy.

Note: I thought this dish was great, but it would have been spectacular had I thought to stir in a Tbsp or so of fresh ginger or lemon zest.

Twice Baked Parsnip & Sweet Potato Mash w/ Pecan Streusel Topping

Ingredients:

Mash:
1 tsp vegetable oil
1 1/2 lbs sweet potatoes, peeled and cubed
1 lb parsnips, peeled and cut into chunks
2 tsp cinnamon
1/2 tsp salt

Topping:
1/2 cup oats (I used gluten free)
1/2 cup chopped pecans
1 tsp cinnamon
1/2 tsp vanilla
1/2 cup honey, brown sugar or agave
pinch of salt

Directions:

1. Place sweet potatoes and parsnips in a 9 x 13 pan and drizzle with oil. Cover and bake at 400 degrees 20-25 minutes until veggies are very soft, stirring occasionally.
2. Mash (or I used my immersion blender) veggies until they are smooth. Stir in cinnamon and salt and spread into back into pan.
3. Combine topping ingredients and sprinkle over mash. Turn oven down to 350 degrees and bake 8-10 minutes or until topping is golden brown and crispy.

The cost:
sweet potatoes: 1.49
parsnips: 1.99
other ingredients: <1.00

Grand total: $4.48; serves 8 as a side dish

Dinner Party (Part 1 of 5): Cucumber, Fennel & Radish Salad

I hadn't hosted a meal in a while, so I decided to host a dinner party last night--thanks to both JG's, JK, LM, and RK for letting me cook for them, and especially to AK for washing the mountain dishes :).

The menu was:

Cucumber, Fennel & Radish Salad (Recipe Remix from this)
Twice Baked Parsnip & Sweet Potato Mash w/ Pecan Streusel Topping
Balsamic Glazed Chickpeas w/ Red Swiss Chard
Coconut Curry Chicken
Banana Nut Cake w/ Candied Walnuts (Recipe Remix from this Recipe Remix)

Sorry, you won't get all of the recipes today--but check back, because you'll get one recipe a day for the rest of the week!

P.S. If you haven't yet filled out my reader poll, please do by clicking here!

Recipe Remix: Cucumber, Fennel & Radish Salad

Ingredients:

1 large fennel bulb + 1 Tbsp fennel fronds
8 radishes
1 English cucumber
1 orange bell pepper
zest of one lemon
juice of 2 lemons
1/2 tsp honey or agave
2 tsp vegetable oil
1/4 tsp salt
1/8 tsp pepper

Directions:

1. Cut fennel bulb in half and peel off outer layer. Slice thinly into half-rounds (I used my mandolin). Slice radishes and cucumber into thin rounds, and julienne the orange pepper.
2. Blend together lemon zest & juice, oil, honey/agave, salt & pepper and pour over salad veggies. Serve immediately.

The cost:
fennel: 2.29
radishes: .89
cucumber: 2.00
pepper: 1.00 (on sale $1 each)
lemons: .78

Grand total: $6.96; serves 8