Recipe Remix: Indian Spiced BBQ Tofu

For dinner a few nights ago I wanted something quick and easy, but also delicious. I've had some garam masala sitting in my cabinet that I've been using much more slowly than the other spices from my Penzey's purchase (smoked paprika, mustard seed, sesame seeds, spicy cinnamon, Aleppo pepper), so I decided to do another version of my Baked BBQ Tofu, this time with an Indian-inspired bbq sauce.

Indian Spiced BBQ Tofu

Ingredients:

1 block extra firm tofu
1/4 cup ketchup
3 Tbsp rice vinegar
1 Tbsp soy sauce
1 tsp garlic powder
1/4 tsp black pepper
2 tsp garam masala
2 shots of sriracha

Directions:

1. Cut tofu to pieces of your liking (I cut it into 2 flat sheets then 6 equal sized pieces for a total of 12 pieces)
2. In a large bowl, whisk remaining ingredients together; add tofu, turning pieces to coat.
3. Pour tofu and sauce into large greased skillet. Cook over medium-high flame 4-5 minutes on each side until edges are just a bit crispy.

The cost:
tofu: 1.99
other ingredients: <1.00

Grand total: $2.99; serves 3-4 over rice or quinoa with a side of steamed veggies

Tomato Basil Scramble

I spend the first half of Passover with my sister and her family in Dallas. Her in-laws have a sheep farm where they also raise chickens, and we took a trip up there to visit. And brought back some beautiful eggs my nephews collected that morning!

If you've never had a farm-fresh egg, I highly suggest you do. The yolks are a richly dark yellow, almost orange, and the flavor--well, it's worlds above store-bought.

For breakfast the next day I made myself this tomato basil scramble. Vine ripened tomatoes + fresh basil + farm-fresh eggs = WOW.

Tomato Basil Scramble

Ingredients:

1 tsp olive oil
1 small shallot, sliced thinly
1 vine-ripened tomato, chopped
2 eggs, beaten
1/4 tsp salt
pinch of black pepper
4 basil leaves, chopped

Directions:

1. Heat oil in small skillet and saute shallot until soft, 3-4 minutes. Add tomato and cook 2-3 minutes more.
2. Combine eggs, salt and pepper and add to skillet, then sprinkle basil on top. Stir and cook until done to your liking (you could also do an omelet).

Variations:

• Add some sliced mushrooms in step 1.
• Sprinkle in a little cheese.
• Experiment with other herbs like dills, cilantro or chives.

The cost: <2.00

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

20 Below: Basil, Ginger & Garlic Stuffed Chicken

Upon request (and somewhat of a challenge) from one of my lovely readers, I'm going to start a series of "20 Below" posts where I will highlight an entire meal for 4 people that costs less than $20 ($5.00 per person). I hope all of you penny pinchers enjoy these posts--and if anyone else has a particular blog topic request, please let me know!

Boneless chicken breasts are simple and quick to cook up, but there are merits to making chicken on the bone (in addition to it being quite a bit cheaper), like all of the tasty bits you can stuff under the skin (although you can also pound boneless chicken breasts thin, fill them with goodies, roll them up and then bake them).

You can stuff chicken with pretty much anything; here I use basil, ginger & garlic, but you could do:

• Rice cooked with onions, mushrooms & grated carrots
• Rosemary & whole garlic cloves
• Lemon slices & black peppercorns
• Mustard seed, garam masala and onion slices

Just to name a few :)

Basil, Ginger & Garlic Stuffed Chicken

Ingredients:

16 large basil leaves
2 garlic cloves, sliced thinly
1 inch piece of ginger, peeled and cut into thin strips
4 chicken quarters, skin on
salt & pepper

Directions:

1. Stuff 1/4 of basil, garlic and ginger under the skin of each chicken quarter.
2. Place chicken in baking pan and sprinkle with salt & pepper.
3. Bake covered at 350 degrees 35-40 minutes until chicken is cooked through.

The cost:
basil: 1.99
ginger: 1.39
chicken: 7.42

Grand total: $10.80; serves 4

Add roasted brussel sprouts ($2.49) & rice (1.99)

Meal grand total: $15.28

Price per person: $3.82

Garlic Roasted Baby Potatoes & Brussel Sprouts

This is an easy, filling and cheap side dish. You can really do this with any kinds of vegetables (sometimes I like to add cubed sweet potatoes) as long as they have relatively the same cooking time (i.e. don't use zucchini, it will be utter mush by the time everything else is cooked through). [pre- and post-oven pictures below :)]

Garlic Roasted Baby Potatoes & Brussel Sprouts

Ingredients:

1 lb baby potatoes
20 brussel sprouts
5 garlic cloves, peeled
1 Tbsp olive oil
1 tsp sea salt
1/4 tsp black pepper

Directions:

1. Slice baby potatoes and brussel sprouts in half and place in roasting pan with garlic cloves. Drizzle with oil and sprinkle with salt and pepper, mixing to coat.
2. Roast uncovered at 400 degrees for 45-60 minutes, until brussel sprout outer leaves are crispy and potatoes are tender.

The cost:
potatoes: 1.99
brussel sprouts: 2.49

Grand total: $4.48

Recipe Remix: Zesty Banana Nut Muffins

I had an abundance of brown bananas desperately calling to me last night (thanks EZRJ :)), but halfway through my batter mixing process I realized I was out of chocolate chips! Banana nut muffins without the chocolate chips just don't do it for me, so I had to quickly think of another way to jazz the muffins up.

I settled on the zest and juice from a meyer lemon (leftover from last week), along with a bit of freshly ground nutmeg. The result: The best batch of gluten free muffins I have made yet!

Zesty Banana Nut Muffins

Ingredients:

3 overripe bananas, pureed
2 eggs
1/4 cup applesauce
splash of vanilla (bourbon for the adventurous)
3/4 cup brown sugar
1/4 tsp salt
1/2 tsp freshly ground nutmeg
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 bread mix)
1/4 cup chopped walnuts

Directions:

1. Blend bananas, eggs, applesauce, sugar, salt, nutmeg, lemon zest and juice.
2. Sift together BP, BS and flour. Using a whisk, stir dry ingredients into wet until combined. If the mixture still seems a bit too loose, add a few Tbsp more of flour (you want a pretty thick consistency). Fold in walnuts.
3. Divide batter evenly into a greased 12 muffin tin. Bake at 350 degrees 12-15 minutes until edges are browned and tops are firm and golden.

The cost: Less than $4.00 per batch.

Shoppers $1 Sale Recipe: Spinach & Red Lentil Soup

I went food shopping last night unclear on what I wanted to cook this week. To my surprise (and glee), Shoppers had many fresh vegetables on sale for only $1! As I walked up and down the aisles, this hearty winter soup recipe formed in my head (the weather is sooo cold outside, I wanted something warm and filling).

The parsnips were not on sale, but I'm glad I splurged as they (with the carrots) add a nice sweetness and texture to this soup. I haven't used parsnips much but I'm going to have to experiment with them (anyone have a good recipe?).

Note: I use red lentils because I like how they melt and thicken the soup, but if you want distinguishable lentils use brown ones instead (you also may need to simmer the soup a bit longer).

Spinach & Red Lentil Soup

Ingredients:

1 Tbsp vegetable oil
2 sweet onions, chopped
2 parsnips, chopped
2 carrots, chopped
2 celery stalks, chopped
8 fingerling or 3 small potatoes, cubed
1/2 cup red lentils
1 tsp sea salt
3/4 tsp garlic powder
1/8 tsp pepper
4 cups water
2 cups fresh spinach
additional salt, pepper and garlic powder to taste

Directions:

1. Heat oil in medium stock pot and saute onion until soft, 4-5 minutes. Add chopped parsnips, carrots, celery, and potatoes and cook 8-10 minutes, stirring occasionally. Stir in salt, pepper, and GP and cook 5-6 minutes more.
2. Add water and bring to a boil. Simmer 35-40 minutes until vegetables are soft and lentils are very tender.
3. Remove soup from heat and stir in spinach (it will wilt quickly). Add additional salt, pepper, and GP to taste.

The cost:
onions: .64
parsnips: 2.68
carrots: 1.00
celery: 1.00
potatoes: .83
lentils: .42
spinach: 1.00

Grand Total: $7.57; serves 6-8

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

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

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

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

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

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

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

Foil Packet Fish

I eat a lot of fish--salmon, tuna, snapper, tilapia--because it's nutrient rich, not too expensive and super easy to cook a single portion. Just drizzle the fish with a little oil, throw in some fresh herbs or citrus, wrap it all up in a foil packet then pop it in the oven to steam (15ish minutes at 400 degrees, give or take).

My fave fish flavor combos (okay that was a bit much with the alliteration, even for me):

• Olive oil, salt, pepper, lemon slices; after baking finish with a squeeze of fresh lemon juice
• Olive oil, salt, pepper, whole chives or chopped scallions
• Olive oil, salt, pepper, orange slices, dash of chili powder; after baking finish with a squeeze of fresh orange juice
  
• Sesame oil, salt, pepper, garlic powder, dash of soy sauce, sprinkle of brown sugar; finish with a sprinkle of sesame seeds
  
• Olive oil, salt, pepper, chopped dill, lemon slices

Serve over rice or quinoa with a side of steamed veggies.

Baked BBQ Tofu

Yesterday was an unbelievably long day at work, so when I got home I knew I wanted to cook dinner but didn't want to put in too much effort. I had a block of tofu in my fridge so I decided on one of my fave tofu dishes that I actually hadn't made in quite a while. I couldn't exactly remember what I used to put in the marinade but it was still good :)

I like my sauce tangy, but if you prefer more sweetness than the ketchup provides, add 1 tsp of honey or brown sugar.

Note: I make my own bbq style sauce, but if you are caught in a time crunch you can definitely just use the bottled kind.

Warning: These baked tofu quadrangles are addictive; I'd eat the entire batch in one sitting if I let myself!

Baked BBQ Tofu

Ingredients:

1 block extra firm tofu
2 Tbsp ketchup
1 Tbsp vinegar (I like rice wine)
1 Tbsp soy sauce
1/2 tsp garlic powder
1/2 tsp pepper
3 splashes hot sauce

Directions:

1. Preheat oven to 375 degrees.
2. Cut tofu into 3 flat sheets and press between paper towels to drain some of the internal liquid. Cut each sheet into 6 equal pieces.
   
3. Whisk all ingredients but tofu together; pour marinade over tofu and let sit 5-10 minutes, or longer if you like. Flip pieces to coat all over.
   
4. Remove tofu pieces, shaking lightly to remove excess sauce. Lay tofu on a baking sheet and bake 10-15 minutes or until edges are crispy, flipping halfway through cook time.

The cost:
tofu: 1.99
other ingredients: <.99

Grant total: 2.98, give or take; serves 3-4 over rice or quinoa with a side of steamed veggies

Pantry Raid: Hearty Lentil Stew

Today, I came home from work craving something to chase away the cold, rainy gloom. A quick peek in pantry yielded some red lentils, and the fridge held the remnants of a soup from last week (carrots, celery and onions). Throw in some earthy spices and a bit of fresh grated ginger, and voila! A rich lentil stew that was both hearty and delicious. Just the thing for a rainy day :)

Two notes about lentils: (1) You don't need to soak them like you do beans, but you should pick through them to make sure there isn't any debris like little stones and such. You should also rinse them until the water runs clear to get rid of any grit. (2) Lentils get mushy easily so you have to watch them. I personally like a softer texture, but if you like a more "al dente" lentil, reduce the liquid and cooking time.

Hearty Lentil Stew

Ingredients:

2 Tbsp olive oil
1 large onion, chopped
2 carrots, sliced thin
1 celery stalk, sliced thin
2 cups red lentils, picked over, rinsed and drained
1 Tbsp fresh grated ginger (or 1 tsp ground ginger)
1 tsp salt
2 tsp curry powder
1 tsp garlic powder
1/2 tsp allspice
dash of cumin
3 cups water

Directions:

1. Heat oil in large saucepan and saute onion over medium-high heat until golden brown, 5-6 minutes. Add carrots & celery and cook until veggies are soft, stirring often.
2. Add lentils; sprinkle in ginger & spices and stir to combine.
3. Add water and stir to combine. Raise flame and heat to a rolling boil, then turn heat to low and simmer until lentils are tender, 15-20 minutes.

The cost:
onion: .35
carrots: .15
celery: .10
lentils: 1.13

Grand total: $1.73; serves 4-6 over rice with a side of toasted pita chips

Update: Eating this for lunch, I realized throwing some raisins in with the spices would have made a great addition. I'll have to try that next time.