The rundown:
1.95 All purpose flour (2.47 lbs)
1.99 Half and half (1 pint)
1.98 Yogurt (2)
1.33 Bananas
3.71 Chocolate chips (.93 lbs)
1.47 Coconut date rolls
1.16 Green lentils (.73 lbs)
1.47 Apples (2)
.87 Russet potatoes (2)
TOTAL
Spent $15.93
Left $19.66 (including $5.59 left from last week)
Friday, December 18, 2009
My Attempt at Cooperative Shopping
I went to Wheatsville Coop the other day to see how it stacked up against the bigger stores I usually go to. I would much prefer to give my money to a store that benefits the community in some way, but not at prices that are exponentially higher than I'm used to. I have no qualms about joining a coop--my parents were members of the Genesee Food Coop for years while I was growing up--but again, not if I'm unable to make full use of such a membership.
All coops are different; some offer a flat percentage discount to members in exchange for a few hours' work in the store each month. Some offer the same discount, but in exchange for a membership fee, either yearly or lifetime. The Wheatsville Coop, as far as I can tell, offers a lifetime membership for only $70 (great deal!), but their discount is only on certain items (not-so-great deal). For example, of all the stuff I bought the other day, none of it would have been discounted had I been a member. So, unless you just happen to buy the same items they decide are discount-worthy, you're really not benefiting in any way from being a member (besides, of course, the general satisfaction you may or may not get from supporting a local business, et cetera, et cetera).
In addition, the selection of products, as I'm sure you can imagine, is limited. I had to get half and half, and only had the option of getting a pint for 1.99 or a quart for significantly more. Compare that to HEB, where I can get a quart of half and half for under 1.50. Of course, it's HEB brand half and half, and thus of unknown origin, probably chock full of hormones.
Which brings me to my current quandary: What is my objective here? Is it to purchase organic, whole foods on a limited budget, or to simply find ways to feed my family on said limited budget? If I shop at a place like Wheatsville, I'm going to spend more money on staples each week, but I'll be somewhat reassured that I'm not piling chemicals into our bodies. But if I shop at HEB or, to a limited extent, Central Market, I can get a whole lot more for my $30, including meat for Erik, but would have to kind of turn a blind eye to the content of my food. My conscience feels better after having shopped at Wheatsville this week, but I had to forgo a bunch of crucial items because they would have eaten up too large a chunk of my budget for the week. So I still have to go to HEB anyway.
All coops are different; some offer a flat percentage discount to members in exchange for a few hours' work in the store each month. Some offer the same discount, but in exchange for a membership fee, either yearly or lifetime. The Wheatsville Coop, as far as I can tell, offers a lifetime membership for only $70 (great deal!), but their discount is only on certain items (not-so-great deal). For example, of all the stuff I bought the other day, none of it would have been discounted had I been a member. So, unless you just happen to buy the same items they decide are discount-worthy, you're really not benefiting in any way from being a member (besides, of course, the general satisfaction you may or may not get from supporting a local business, et cetera, et cetera).
In addition, the selection of products, as I'm sure you can imagine, is limited. I had to get half and half, and only had the option of getting a pint for 1.99 or a quart for significantly more. Compare that to HEB, where I can get a quart of half and half for under 1.50. Of course, it's HEB brand half and half, and thus of unknown origin, probably chock full of hormones.
Which brings me to my current quandary: What is my objective here? Is it to purchase organic, whole foods on a limited budget, or to simply find ways to feed my family on said limited budget? If I shop at a place like Wheatsville, I'm going to spend more money on staples each week, but I'll be somewhat reassured that I'm not piling chemicals into our bodies. But if I shop at HEB or, to a limited extent, Central Market, I can get a whole lot more for my $30, including meat for Erik, but would have to kind of turn a blind eye to the content of my food. My conscience feels better after having shopped at Wheatsville this week, but I had to forgo a bunch of crucial items because they would have eaten up too large a chunk of my budget for the week. So I still have to go to HEB anyway.
Thursday, December 17, 2009
Lentil Soup Recipe
As promised, here is my version of Mark Bittman's Lentil Soup:
Lentil Soup with Bacon
Ingredients
1 onion, chopped fine
2-3 carrots, peeled and chopped
1 large potato, chopped into bite-size pieces
1 cup of red lentils, rinsed and picked over
1 bay leaf
5-6 cups of stock and/or water (I used about 4 cups of vegetable stock and another 1 1/2 cups chicken stock)
1/4 pound bacon, chopped
Salt and pepper, to taste
In a big soup pot, fry up the bacon until it's crispy; add in the chopped onion and carrots and cook just until slightly soft. Add the rest of ingredients and bring to a boil. Reduce heat to low and simmer the whole thing until the lentils, potatoes, and vegetables are tender (about half an hour or so).
Lentil Soup with Bacon
Ingredients
1 onion, chopped fine
2-3 carrots, peeled and chopped
1 large potato, chopped into bite-size pieces
1 cup of red lentils, rinsed and picked over
1 bay leaf
5-6 cups of stock and/or water (I used about 4 cups of vegetable stock and another 1 1/2 cups chicken stock)
1/4 pound bacon, chopped
Salt and pepper, to taste
In a big soup pot, fry up the bacon until it's crispy; add in the chopped onion and carrots and cook just until slightly soft. Add the rest of ingredients and bring to a boil. Reduce heat to low and simmer the whole thing until the lentils, potatoes, and vegetables are tender (about half an hour or so).
Wednesday, December 16, 2009
Eat on $30: Concluding Remarks
The week is over. I spent much less than I expected, and it was easier than I thought it would be. Why? Because I cheated, sort of. As far as I can tell, the folks in the blogosphere who have done the $30/week challenge have restricted themselves to eating only what they buy within their budget for the week. So, that would mean no lentil soup, fresh bread, or brownies for me, since they all used ingredients I had on hand. But my objective was not just to see if I could do something for a week; I was really trying to see if this way of eating would be feasible for my family for the long term. I now believe it is, and so I have no intention of going back to my old ways of shopping and eating. I have no doubt this will get increasingly difficult as my on-hand supplies dwindle, but I expect my skills in the kitchen and with shopping on such a tight budget will only grow.
I've really struggled with my "food identity" throughout my life. I have bounced from extreme restriction to gluttonous indulgence and have dilly-dallied everywhere in between. Right now I'm focused on finding a balance in everything I do, and that includes food and eating. I know that by grocery shopping on only $30 a week I am not going to save the world; I also know that, to some people, restricting our grocery budget while not restricting our dining-out budget may seem hypocritical, but again, what I'm looking for is balance. Not eating out at all would be, for us, not unlike punishment, as there are so many wonderful restaurants in Austin. But I hope that, by cutting back in other areas, we can strike that elusive balance between eating out every night and cooking everything from scratch.
I've really struggled with my "food identity" throughout my life. I have bounced from extreme restriction to gluttonous indulgence and have dilly-dallied everywhere in between. Right now I'm focused on finding a balance in everything I do, and that includes food and eating. I know that by grocery shopping on only $30 a week I am not going to save the world; I also know that, to some people, restricting our grocery budget while not restricting our dining-out budget may seem hypocritical, but again, what I'm looking for is balance. Not eating out at all would be, for us, not unlike punishment, as there are so many wonderful restaurants in Austin. But I hope that, by cutting back in other areas, we can strike that elusive balance between eating out every night and cooking everything from scratch.
Tuesday, December 15, 2009
Eat on $30: Day 7
Last night was Erik's company Christmas party, so we got to dine like quasi-royalty for zero dollars. We left Eliza with our friend Akina for the evening, and they both had a great time. I was worried about leaving Eliza for the first time, but it was really nice to get to act like a grown-up for a while. Of course, after a couple of hours we both missed Eliza something fierce, and couldn't wait to get her back in our arms. A big THANK YOU to Ms. Adderley for being brave enough to take on a separation-anxious seven-month-old.
Dinner tonight is going to be scrambled eggs, bacon, toast, and that last big honkin' potato. I love having breakfast for dinner; it's oddly sinful, and feels kind of like you're violating the space/time continuum.
I've yet to use the ground turkey or the chicken thighs I bought, so I'm going to freeze them for future use. So, even though I've been using up the cache of odds and ends in my kitchen, I am also adding to the stores. I have no doubt the frozen meats will come in handy some week when our budget is stretched to its limit.
I picked up coffee yesterday, for a grand total of $2.69. So, unless something comes up today that requires another purchase, we're well under budget for the week. If I decide to continue this experiment for another week (which I probably will), I'll roll that $5.59 into next week's budget.
TOTAL
Spent: $24.41
Left: $5.59
Dinner tonight is going to be scrambled eggs, bacon, toast, and that last big honkin' potato. I love having breakfast for dinner; it's oddly sinful, and feels kind of like you're violating the space/time continuum.
I've yet to use the ground turkey or the chicken thighs I bought, so I'm going to freeze them for future use. So, even though I've been using up the cache of odds and ends in my kitchen, I am also adding to the stores. I have no doubt the frozen meats will come in handy some week when our budget is stretched to its limit.
I picked up coffee yesterday, for a grand total of $2.69. So, unless something comes up today that requires another purchase, we're well under budget for the week. If I decide to continue this experiment for another week (which I probably will), I'll roll that $5.59 into next week's budget.
TOTAL
Spent: $24.41
Left: $5.59
Monday, December 14, 2009
Eat on $30: Day 6
Well, I caved into peer pressure last night and ate dinner out. In a restaurant. After the church-stravaganza, it was suggested that a bunch of us go get something to eat. We didn't go anywhere fancy, but I was definitely aware of how much more it costs for a simple hamburger in a restaurant as opposed to making it yourself.
I'm not going to factor in our dining-out costs with our grocery budget; I never said we were going to avoid dining out entirely. We've done a great job at cutting back, though, as that was the first time I'd eaten in a restaurant in weeks. As enamored as I currently am with Not Eating Out in New York, it's not for me, at least not right now. Too many rules can backfire so very quickly.
I'm not going to let myself feel guilty for eating out last night. Instead I"m going to focus on my successes: I've made delicious soup, bread, brownies, and dal from scratch and we are currently under budget for the week. I feel much more confident in my skills as a cook and whereas a week ago the thought of shopping on $30 a week was an entertaining notion in which I didn't have full confidence, I am now wholly sure it's not only doable, but a much more healthy way to eat.
I've been asked by more than one person, "But what will you do when your cupboards and fridge resources are depleted? How can you stay under budget and still buy all the stuff you need?" Well, that's the point, isn't it? The average food benefit that someone on government assistance (SNAP) receives per month is only $101. So, there are a lot of people who have to live on even less than $30 a week. And that's just in the U.S., one of the richest nations in the world. Besides, these guys have been eating on $30 a week for over a year now and they haven't died, or exploded, or even just quit. Maybe once my overflowing cupboards have stopped flowing and all those bits and pieces stashed in the freezer are gone I'll have to rethink things, but in the meantime, ONWARD!
TOTAL
Spent $21.72 (not counting dinner out last night)
Left $8.28
I'm not going to factor in our dining-out costs with our grocery budget; I never said we were going to avoid dining out entirely. We've done a great job at cutting back, though, as that was the first time I'd eaten in a restaurant in weeks. As enamored as I currently am with Not Eating Out in New York, it's not for me, at least not right now. Too many rules can backfire so very quickly.
I'm not going to let myself feel guilty for eating out last night. Instead I"m going to focus on my successes: I've made delicious soup, bread, brownies, and dal from scratch and we are currently under budget for the week. I feel much more confident in my skills as a cook and whereas a week ago the thought of shopping on $30 a week was an entertaining notion in which I didn't have full confidence, I am now wholly sure it's not only doable, but a much more healthy way to eat.
I've been asked by more than one person, "But what will you do when your cupboards and fridge resources are depleted? How can you stay under budget and still buy all the stuff you need?" Well, that's the point, isn't it? The average food benefit that someone on government assistance (SNAP) receives per month is only $101. So, there are a lot of people who have to live on even less than $30 a week. And that's just in the U.S., one of the richest nations in the world. Besides, these guys have been eating on $30 a week for over a year now and they haven't died, or exploded, or even just quit. Maybe once my overflowing cupboards have stopped flowing and all those bits and pieces stashed in the freezer are gone I'll have to rethink things, but in the meantime, ONWARD!
TOTAL
Spent $21.72 (not counting dinner out last night)
Left $8.28
Sunday, December 13, 2009
Eat on $30: Day 5
First of all, I made bread yesterday. Sure, it's a big salty. And yeasty. And dense. But it's totally edible and I am happy to use it as our bread this week. I'm quite proud of myself.
So dinner last night was, indeed, leftover lentil soup and fresh bread with butter. Mmmmm . . . it made me very happy.
I made waffles and bacon today for lunch for me and Erik. There's something about a lazy Sunday afternoon that just screams out for the combined blissful smells of waffles fresh off the iron and salty bacon frying in a pan. Add in a fresh pot of coffee and, as they say in football, it's a slam dunk.
Tonight I'm taking Eliza to see Erik perform in a Christmas concert at the Gateway church in north Austin. Now, we are by no means God-fearing folks, but I see nothing wrong with listening to talented musicians play lovely holiday music and maybe hearing some nice messages of peace, love, and kindness. Even a staunch atheist like myself can see the beauty in such an event.
But I"m not sure what's going to happen for dinner. Right now I'm so full of waffley goodness that I can't even comprehend eating again for a while. There's still lots of soup left over, and of course there's bread. I'm sure I'll figure something out.
TOTAL
Spent $21.72
Left $8.28
So dinner last night was, indeed, leftover lentil soup and fresh bread with butter. Mmmmm . . . it made me very happy.
I made waffles and bacon today for lunch for me and Erik. There's something about a lazy Sunday afternoon that just screams out for the combined blissful smells of waffles fresh off the iron and salty bacon frying in a pan. Add in a fresh pot of coffee and, as they say in football, it's a slam dunk.
Tonight I'm taking Eliza to see Erik perform in a Christmas concert at the Gateway church in north Austin. Now, we are by no means God-fearing folks, but I see nothing wrong with listening to talented musicians play lovely holiday music and maybe hearing some nice messages of peace, love, and kindness. Even a staunch atheist like myself can see the beauty in such an event.
But I"m not sure what's going to happen for dinner. Right now I'm so full of waffley goodness that I can't even comprehend eating again for a while. There's still lots of soup left over, and of course there's bread. I'm sure I'll figure something out.
TOTAL
Spent $21.72
Left $8.28
Saturday, December 12, 2009
Eat on $30: Day 4
I have something in common with the fine folks at 30 Bucks a Week (besides, of course, the 30 bucks a week thing): We both LOVE us some Mark Bittman. I picked up a copy of How to Cook Everything a few months ago, and it, combined with the genius that is Cooks Illustrated, are really all you need to cook anything.
Erik was out last night, so I made Bittman's lentil soup with bacon. I didn't have celery, but had extra carrots left from an impulse buy at the farmers market a couple of weeks ago. I added in one of the big honkin' potatoes I bought yesterday, and used up the vegetable and chicken stocks in my fridge. The soup is really quite delicious, and it was a great way for me to use up some more odds and ends in my kitchen. I also made a quick cheese quesadilla to accompany, but the soup was plenty hearty on its own and really didn't need any accompaniment. The bacon gave the soup a lightly smoky flavor, and the potato and carrot chunks cooked just long enough to be soft but not mushy. The only spices I added were a bay leaf (as per the recipe) and some black pepper. I skipped the salt because of the added saltiness of the bacon, and it was perfect. Seriously, this recipe is a keeper.
I also whipped up a batch of brownies that really hit the spot. I needed some serious food TLC last night, and the meal I made was exactly that. Dinner tonight will be leftover lentil soup and (if it turns out okay) some fresh homemade bread. It may not be as wintry here in Austin as it is in my hometown, but a bowl of hearty soup and warm bread slathered in butter is the perfect dinner on a cold night.
I'll try to type up and post my version of the recipe later today.
TOTAL
Spent $21.72
Left $8.28
Erik was out last night, so I made Bittman's lentil soup with bacon. I didn't have celery, but had extra carrots left from an impulse buy at the farmers market a couple of weeks ago. I added in one of the big honkin' potatoes I bought yesterday, and used up the vegetable and chicken stocks in my fridge. The soup is really quite delicious, and it was a great way for me to use up some more odds and ends in my kitchen. I also made a quick cheese quesadilla to accompany, but the soup was plenty hearty on its own and really didn't need any accompaniment. The bacon gave the soup a lightly smoky flavor, and the potato and carrot chunks cooked just long enough to be soft but not mushy. The only spices I added were a bay leaf (as per the recipe) and some black pepper. I skipped the salt because of the added saltiness of the bacon, and it was perfect. Seriously, this recipe is a keeper.
I also whipped up a batch of brownies that really hit the spot. I needed some serious food TLC last night, and the meal I made was exactly that. Dinner tonight will be leftover lentil soup and (if it turns out okay) some fresh homemade bread. It may not be as wintry here in Austin as it is in my hometown, but a bowl of hearty soup and warm bread slathered in butter is the perfect dinner on a cold night.
I'll try to type up and post my version of the recipe later today.
TOTAL
Spent $21.72
Left $8.28
Friday, December 11, 2009
Eat on $30: Day 3
I just returned from my first Eat on $30 shopping trip, and I think I did pretty well. I spent $21.72 on food, leaving $8.28 for anything we might need in the next couple of days. Or, if we decide to continue this project, we can roll the extra over into next week.
I even managed to buy some meats with that $21.72. I bought chicken thighs, which I've never cooked in my life, and some ground turkey, which is always good for something. Oh, and bacon. Despite all my vegetarian tendencies, I loves me some bacon. I'm thinking about putting the turkey and chicken in the freezer until it's time to use them, because I have a nasty habit of not cooking meat before it goes bad. And now that I'm counting every penny, I really don't want to waste anything.
For breakfast I had yet another almond butter and blackberry jam sandwich. I made one for Erik, too, which used up the last of our bread. Instead of spending at least $3 on bread at the store, I thought I'd try my hand at baking some today. We'll see how that goes.
For dinner I might try making lentil soup, but it depends on how the day progresses. As per my last post, I'm not going to push myself too hard. Now, I will be making brownies later, so I may end up having bread and brownies for dinner. But that's okay. Isn't that what they eat in Europe?
Here's the rundown of my shopping trip:
4 bananas .71
1 green bell pepper .84
1 navel orange .71
2 big ol' baking potatoes 1.79
2 yogurts 2.50
Ground turkey 1.49
Bacon 2.50
1 dozen eggs 2.08
Tortilla chips 2.50
1 pound butter 1.99
Chicken thighs 2.87
Half and half 1.74
TOTAL
Spent $21.72
Left $8.28
I even managed to buy some meats with that $21.72. I bought chicken thighs, which I've never cooked in my life, and some ground turkey, which is always good for something. Oh, and bacon. Despite all my vegetarian tendencies, I loves me some bacon. I'm thinking about putting the turkey and chicken in the freezer until it's time to use them, because I have a nasty habit of not cooking meat before it goes bad. And now that I'm counting every penny, I really don't want to waste anything.
For breakfast I had yet another almond butter and blackberry jam sandwich. I made one for Erik, too, which used up the last of our bread. Instead of spending at least $3 on bread at the store, I thought I'd try my hand at baking some today. We'll see how that goes.
For dinner I might try making lentil soup, but it depends on how the day progresses. As per my last post, I'm not going to push myself too hard. Now, I will be making brownies later, so I may end up having bread and brownies for dinner. But that's okay. Isn't that what they eat in Europe?
Here's the rundown of my shopping trip:
4 bananas .71
1 green bell pepper .84
1 navel orange .71
2 big ol' baking potatoes 1.79
2 yogurts 2.50
Ground turkey 1.49
Bacon 2.50
1 dozen eggs 2.08
Tortilla chips 2.50
1 pound butter 1.99
Chicken thighs 2.87
Half and half 1.74
TOTAL
Spent $21.72
Left $8.28
I Am Not Superwoman
The past couple of nights have been rough. Eliza has been waking at least every hour wanting to eat or cuddle or play. We've been trying to get her on some semblance of a "schedule," so her bedtime has been moved from whenever we feel like it to between 7:00 and 8:00. She doesn't like sleeping alone (we usually co-sleep), but Erik and I have been sorely in need of a few Eliza-free hours in the evening.
But Eliza begs to differ, and she has been protesting in the only way she knows how: by torturing me with sleep deprivation. She might also be teething, which just throws another wrench in the clunky machine we're calling bedtime. Such is life with a babe.
After I had a mini-meltdown the other night, mainly due to being overtired and trying to get a too-complex dinner finished before it was time for an equally overtired Eliza to go to bed, I realized I am suffering from Superwoman Syndrome. That is, I have been trying way too hard to prove to myself that I can do more than is humanly possible. The sad fact is, I am human, and am therefore bound by the restraints of being such.
So, maybe I can't be a full-time stay-at-home mom, cook a full dinner from scratch every night, keep the house clean, exercise, write a book, be a freelance writer, be a freelance editor, write a blog, and stay involved in social activities, all with a smile on my face. Maybe I need to pick a few of those things and leave it at that. Maybe in a few months, or a few years, I'll be able to do more, but my guess is, if I keep pushing myself like this, someone's gonna get hurt.
I LOVE being a stay-at-home mom, so that's obviously going to stay the same, but I think I need to put the pursuit of a new, flashy freelance writing career on the back burner for now. And the book writing isn't going they way I want it to (it requires way more concentration than I am capable of mustering right now), so that's getting put on hold as well. I also love blogging, so I'm definitely going to keep that up, but my dinners (and lunches and breakfasts) are gonna be dialed down. No more three-hour tuna casserole or ten-step chicken enchiladas. If I can start it early in the day, with minimal effort, it's for me. I never thought I'd be one of those people who tout the life-saving merits of the Crock Pot, but I also never thought I'd enjoy spending so much time with a baby.
Does this sound depressing? I hope not. I'm actually feeling good. I've kind of realized my limitations and, with minimal pain and suffering, re-evaluated what is currently important to me. For example, maybe I won't find fame and fortune as a writer this month, but I am going to make brownies tonight and enjoy every bite. Right now, that's the level of excitement I can handle, and I am so very fine with that.
But Eliza begs to differ, and she has been protesting in the only way she knows how: by torturing me with sleep deprivation. She might also be teething, which just throws another wrench in the clunky machine we're calling bedtime. Such is life with a babe.
After I had a mini-meltdown the other night, mainly due to being overtired and trying to get a too-complex dinner finished before it was time for an equally overtired Eliza to go to bed, I realized I am suffering from Superwoman Syndrome. That is, I have been trying way too hard to prove to myself that I can do more than is humanly possible. The sad fact is, I am human, and am therefore bound by the restraints of being such.
So, maybe I can't be a full-time stay-at-home mom, cook a full dinner from scratch every night, keep the house clean, exercise, write a book, be a freelance writer, be a freelance editor, write a blog, and stay involved in social activities, all with a smile on my face. Maybe I need to pick a few of those things and leave it at that. Maybe in a few months, or a few years, I'll be able to do more, but my guess is, if I keep pushing myself like this, someone's gonna get hurt.
I LOVE being a stay-at-home mom, so that's obviously going to stay the same, but I think I need to put the pursuit of a new, flashy freelance writing career on the back burner for now. And the book writing isn't going they way I want it to (it requires way more concentration than I am capable of mustering right now), so that's getting put on hold as well. I also love blogging, so I'm definitely going to keep that up, but my dinners (and lunches and breakfasts) are gonna be dialed down. No more three-hour tuna casserole or ten-step chicken enchiladas. If I can start it early in the day, with minimal effort, it's for me. I never thought I'd be one of those people who tout the life-saving merits of the Crock Pot, but I also never thought I'd enjoy spending so much time with a baby.
Does this sound depressing? I hope not. I'm actually feeling good. I've kind of realized my limitations and, with minimal pain and suffering, re-evaluated what is currently important to me. For example, maybe I won't find fame and fortune as a writer this month, but I am going to make brownies tonight and enjoy every bite. Right now, that's the level of excitement I can handle, and I am so very fine with that.
Thursday, December 10, 2009
Eat on $30: Day 2
It’s definitely time to go shopping. Today I had two almond butter and blackberry jam sandwiches, a grilled cheese sandwich, the leftover coconut rice pudding from yesterday, and some yogurt.
TOTAL
Spent: $0.00
Left $30.00
TOTAL
Spent: $0.00
Left $30.00
Wednesday, December 9, 2009
Eat on $30: Day 1
I started out documenting everything we ate today, but then it occurred to me that maybe that information would be totally uninteresting to a reader. So, in a nutshell, for breakfast I made some coconut rice pudding using leftover rice and a can of coconut milk that’s been in my cupboard since the beginning of time; for lunch I had an almond butter and blackberry jam sandwich; for a snack I made some less-than-stellar rotis out of leftover dal and some whole wheat flour; and dinner was a version of my tuna casserole using only ingredients I had on hand (so no fresh cremini mushrooms or lemon juice). In total, I spent zero dollars because I still haven’t had to go to the store.
You might be saying to yourself, “Hey, they had tuna casserole for dinner and they said they were going vegetarian for the week!” Well, we had a heart-to-heart yesterday, and Erik told me he really doesn’t want to go veg--at least not all at once--so I’m going to try to include some meats in my shopping budget for this week. I really don’t know how plausible it is for two people to eat on $30 a week, including meat, but we’ll see. I made a commitment and I’m sticking to it.
Coconut Rice Pudding
Ingredients
1 1/4 c cooked rice
1 can unsweetened light coconut milk
1/4 c sugar
1 cinnamon stick
5-6 cardamom pods
1/2 tsp vanilla extract
pinch of salt
Combine all ingredients except the vanilla in a saucepan; bring to a boil, then lower heat to a simmer. Add vanilla extract. Cook until most of the liquid is absorbed. Eat hot or chill in the fridge first.
TOTAL
Spent: $0.00
Left: $30.00
So far, so good.
You might be saying to yourself, “Hey, they had tuna casserole for dinner and they said they were going vegetarian for the week!” Well, we had a heart-to-heart yesterday, and Erik told me he really doesn’t want to go veg--at least not all at once--so I’m going to try to include some meats in my shopping budget for this week. I really don’t know how plausible it is for two people to eat on $30 a week, including meat, but we’ll see. I made a commitment and I’m sticking to it.
Coconut Rice Pudding
Ingredients
1 1/4 c cooked rice
1 can unsweetened light coconut milk
1/4 c sugar
1 cinnamon stick
5-6 cardamom pods
1/2 tsp vanilla extract
pinch of salt
Combine all ingredients except the vanilla in a saucepan; bring to a boil, then lower heat to a simmer. Add vanilla extract. Cook until most of the liquid is absorbed. Eat hot or chill in the fridge first.
TOTAL
Spent: $0.00
Left: $30.00
So far, so good.
Tuesday, December 8, 2009
Appetite for Deconstruction
I haven’t had much of an appetite lately. Strange, I know. I think part of it is that I started running a few weeks ago, mainly to help counteract some of the over-indulgences I like to blame on my blogging, but also to keep my brain (and body) healthy and in tip-top shape. The three times a week I go running serve to kick my butt, clear my mind, and help put things in perspective.
But my new-found athleticism also gives me pause when making my food choices. Whereas a few months ago I would go for brownies, followed by some cookies, topped off with a big wedge of cake, after an ass-kicking run I don’t feel like undoing all my hard work and so I usually go for whole wheat pasta or some fruit and yogurt. I feel much better on a day-to-day basis, but what’s blog-worthy about a tub of yogurt and a banana?
I decided that what I really need is some inspiration. I do well in the face of adversity, so after Erik and I talked this morning about maybe finally coming up with--and sticking to--a budget (how very adult of us), I started Googling. As the sole meal planner and preparer, I’ve made an executive decision. Beginning tomorrow, for one week (at least to start; maybe longer if all goes well) we will follow in the footsteps of this noble blogger, and limit our grocery spending to $30 a week. The catch? That will be $30 worth of vegetarian groceries.
I’m also going to post here each of the seven days about what we spent on food and what we ate. Since we already have a lot of basics in the house, I’m going to put off my first shopping trip until Thursday or Friday. We can easily survive for a little while on the random odds and ends stashed in the freezer and cupboards.
Note: I’m not including items like kitty litter and diapers in that $30. Those additional expenses will probably bump up our total to closer to $60 a week, but I’m okay with that. This isn’t meant to be a punishment, it's supposed to be fun. And the members of our household have to poop somewhere.
Wish us luck!
But my new-found athleticism also gives me pause when making my food choices. Whereas a few months ago I would go for brownies, followed by some cookies, topped off with a big wedge of cake, after an ass-kicking run I don’t feel like undoing all my hard work and so I usually go for whole wheat pasta or some fruit and yogurt. I feel much better on a day-to-day basis, but what’s blog-worthy about a tub of yogurt and a banana?
I decided that what I really need is some inspiration. I do well in the face of adversity, so after Erik and I talked this morning about maybe finally coming up with--and sticking to--a budget (how very adult of us), I started Googling. As the sole meal planner and preparer, I’ve made an executive decision. Beginning tomorrow, for one week (at least to start; maybe longer if all goes well) we will follow in the footsteps of this noble blogger, and limit our grocery spending to $30 a week. The catch? That will be $30 worth of vegetarian groceries.
I’m also going to post here each of the seven days about what we spent on food and what we ate. Since we already have a lot of basics in the house, I’m going to put off my first shopping trip until Thursday or Friday. We can easily survive for a little while on the random odds and ends stashed in the freezer and cupboards.
Note: I’m not including items like kitty litter and diapers in that $30. Those additional expenses will probably bump up our total to closer to $60 a week, but I’m okay with that. This isn’t meant to be a punishment, it's supposed to be fun. And the members of our household have to poop somewhere.
Wish us luck!
Thursday, November 5, 2009
Tuna Casserole . . . From Scratch
Sara Schrader was my best friend when I was a kid. She lived just across the street from me, and we were pretty much inseparable for four straight years. That is, until she and her family moved out to the ‘burbs. I was devastated. I have since lost contact with Sara, though my dad still takes his car to her dad’s auto shop, so I get vague updates every once in a while.
Both my parents worked, but Sara’s mom was a SAHM for the five Schrader kids. When it looked like we were hitting it off as friends in first grade, my parents made the decision to ask Mrs. Schrader to take me on as an after-school charge. It was awesome for Sara and I, because we couldn’t get enough of each other.
Occasionally Sara would go out to eat with my family, or I’d stay at their house for dinner. Sara probably thought the food we ate was way weird, but I thought their food was equally weird, though for totally different reasons. They ate things like meatloaf and goulash. Through no fault of the Schraders, the one dish that always skeeved me out was tuna casserole. It was creamy, had mushrooms in it, warm tuna, peas . . . blech! The Schrader kids seemed to love it, but my staying over for dinner always came with the caveat that if they were having tuna casserole, I was out of there.
So, maybe I missed out on some of the wonderful American comfort dishes. Being with Erik has opened the door to a whole world of domestic gastronomy that I never thought could be so tasty. I have absolutely no memory of ever eating meatloaf prior to about six months ago (though it may have happened during my family’s nebulous pre-vegetarian era), and though I always assumed I would hate it, when I finally made it for him one night, I was sold. In fact, I’ve been thinking it’s about time to make that again . . .
But this is not about meatloaf. Erik has requested tuna casserole on numerous occasions, and I’ve never relented, having bitter memories of that warm tuna smell etched in my olfactory subconscious. But, ever since the meatloaf epiphany of 2009, I’ve been trying to be more open minded about all the foods I’ve assumed I’d hate. I took a deep breath, and Googled tuna casserole.
Though there are countless versions of tuna casserole, they all seem to have some common elements: tuna (obviously), noodles (usually egg), cream of mushroom soup, peas, and some sort of crunchy topping element, either breadcrumbs or potato chips. None of the basic recipes piqued my interest in any way. The traditional recipes seemed too boring, and the tweaked recipes seemed too far from the traditional (I’m very hard to please). After reading through a gagillion different recipes, I found what looked like a good one for tuna casserole from scratch (i.e., no cream of anything soup). I did some of my own tweaking, but the soul of the original dish is still there. It took me forever to make, and I swear I used every pot in the kitchen, but the result was extraordinary. Erik was pleased with it, but more importantly, I loved it. I never thought I’d like tuna casserole, but this recipe is well worth the trouble.
Tuna Casserole
(adapted from this recipe)
Ingredients
1 medium onion, finely chopped
4 ½ Tbsp unsalted butter
½ pound cremini mushrooms, cleaned, trimmed, and sliced ¼” thick
2 tsp soy sauce
¼ cup white wine (I used some pinot grigio I had sitting in the fridge)
¼ cup all-purpose flour
2 cups low-sodium chicken stock
1 cup 1% milk
2 tsp fresh lemon juice
¼ tsp salt
2 5-oz cans albacore tuna in water, drained
½ pound farfalle pasta, cooked
1 cup frozen peas
1 ½ cups panko breadcrumbs
1 cup grated cheddar cheese
1 Tbsp vegetable oil
Put oven rack in the middle position, and preheat the oven to 375. Butter a 2-quart casserole dish.
Melt 1 ½ Tbsp of butter in a pan over low heat and cook the onions until they are soft, about 5 minutes. Add the mushrooms and increase the heat to medium-high. Cook, stirring occasionally, until the mushrooms begin to give off liquid, about 4 minutes. Add the soy sauce and white wine and boil, stirring occasionally, until the liquid evaporates. Remove from heat.
Melt 3 Tbsp butter in a large saucepan over low heat, then whisk in the flour. Cook the roux, whisking continuously, for 3 minutes. Add the broth slowly, while whisking, and bring to a boil, still whisking. Add the milk, keep whisking, and bring to a simmer. Simmer for 5 minutes, whisking occasionally. Turn off the heat, and stir in the mushroom-onion mixture, lemon juice, and salt. Flake in the tuna, and then add the peas. Season with salt and pepper.
Pour the mixture over the cooked farfalle, and stir gently to combine. Spoon evenly into the casserole dish.
In a small bowl, combine the cheese and panko. Drizzle in the vegetable oil and mix to combine. Sprinkle the mixture evenly over the casserole. Bake until the top is golden brown and the sauce is bubbling, about 20-30 minutes.
Both my parents worked, but Sara’s mom was a SAHM for the five Schrader kids. When it looked like we were hitting it off as friends in first grade, my parents made the decision to ask Mrs. Schrader to take me on as an after-school charge. It was awesome for Sara and I, because we couldn’t get enough of each other.
Occasionally Sara would go out to eat with my family, or I’d stay at their house for dinner. Sara probably thought the food we ate was way weird, but I thought their food was equally weird, though for totally different reasons. They ate things like meatloaf and goulash. Through no fault of the Schraders, the one dish that always skeeved me out was tuna casserole. It was creamy, had mushrooms in it, warm tuna, peas . . . blech! The Schrader kids seemed to love it, but my staying over for dinner always came with the caveat that if they were having tuna casserole, I was out of there.
So, maybe I missed out on some of the wonderful American comfort dishes. Being with Erik has opened the door to a whole world of domestic gastronomy that I never thought could be so tasty. I have absolutely no memory of ever eating meatloaf prior to about six months ago (though it may have happened during my family’s nebulous pre-vegetarian era), and though I always assumed I would hate it, when I finally made it for him one night, I was sold. In fact, I’ve been thinking it’s about time to make that again . . .
But this is not about meatloaf. Erik has requested tuna casserole on numerous occasions, and I’ve never relented, having bitter memories of that warm tuna smell etched in my olfactory subconscious. But, ever since the meatloaf epiphany of 2009, I’ve been trying to be more open minded about all the foods I’ve assumed I’d hate. I took a deep breath, and Googled tuna casserole.
Though there are countless versions of tuna casserole, they all seem to have some common elements: tuna (obviously), noodles (usually egg), cream of mushroom soup, peas, and some sort of crunchy topping element, either breadcrumbs or potato chips. None of the basic recipes piqued my interest in any way. The traditional recipes seemed too boring, and the tweaked recipes seemed too far from the traditional (I’m very hard to please). After reading through a gagillion different recipes, I found what looked like a good one for tuna casserole from scratch (i.e., no cream of anything soup). I did some of my own tweaking, but the soul of the original dish is still there. It took me forever to make, and I swear I used every pot in the kitchen, but the result was extraordinary. Erik was pleased with it, but more importantly, I loved it. I never thought I’d like tuna casserole, but this recipe is well worth the trouble.
Tuna Casserole
(adapted from this recipe)
Ingredients
1 medium onion, finely chopped
4 ½ Tbsp unsalted butter
½ pound cremini mushrooms, cleaned, trimmed, and sliced ¼” thick
2 tsp soy sauce
¼ cup white wine (I used some pinot grigio I had sitting in the fridge)
¼ cup all-purpose flour
2 cups low-sodium chicken stock
1 cup 1% milk
2 tsp fresh lemon juice
¼ tsp salt
2 5-oz cans albacore tuna in water, drained
½ pound farfalle pasta, cooked
1 cup frozen peas
1 ½ cups panko breadcrumbs
1 cup grated cheddar cheese
1 Tbsp vegetable oil
Put oven rack in the middle position, and preheat the oven to 375. Butter a 2-quart casserole dish.
Melt 1 ½ Tbsp of butter in a pan over low heat and cook the onions until they are soft, about 5 minutes. Add the mushrooms and increase the heat to medium-high. Cook, stirring occasionally, until the mushrooms begin to give off liquid, about 4 minutes. Add the soy sauce and white wine and boil, stirring occasionally, until the liquid evaporates. Remove from heat.
Melt 3 Tbsp butter in a large saucepan over low heat, then whisk in the flour. Cook the roux, whisking continuously, for 3 minutes. Add the broth slowly, while whisking, and bring to a boil, still whisking. Add the milk, keep whisking, and bring to a simmer. Simmer for 5 minutes, whisking occasionally. Turn off the heat, and stir in the mushroom-onion mixture, lemon juice, and salt. Flake in the tuna, and then add the peas. Season with salt and pepper.
Pour the mixture over the cooked farfalle, and stir gently to combine. Spoon evenly into the casserole dish.
In a small bowl, combine the cheese and panko. Drizzle in the vegetable oil and mix to combine. Sprinkle the mixture evenly over the casserole. Bake until the top is golden brown and the sauce is bubbling, about 20-30 minutes.
Scallion Pancakes
My parents made a real effort to expose me to myriad different cultural influences when I was young. In retrospect I’m thankful for all the experiences, but at the time I thought the food they made me eat was weird and, frankly, I just wanted a Wonder Bread fluffernutter for lunch like all my friends had. As anyone who was in the same boat can attest to, it kind of sucks being “the kid with the weird food.” Times seem to have changed a bit, and whereas we were the only vegetarian family I knew, I know countless vegetarians these days and I have no doubt Eliza will be friends with kids who eat even weirder food than I ever did.
I managed to find one dish within each of the different cuisines we ate that I enjoyed, like chole at India House, soft tacos at Hot Rositas, and scallion pancakes at the dim sum restaurant. I hated onions, but I loved scallion pancakes. They remain one of my favorite foods in the whole, wide world, and if they are on the menu, I will order them. That said, I haven’t found a single scallion pancake in all of Austin since I moved here two-plus years ago. In fact, I have yet to find a decent dim sum joint (Get Sum on North Lamar is next on my list; they don’t have scallion pancakes, but they do have red bean buns, which are also one of my favorites).
After gorging myself on scallion pancakes for a full week during a recent trip to my hometown, I decided enough was enough. If you can’t beat ‘em, join ‘em. Or rather, if you can’t buy ‘em, make ‘em! I picked this particular recipe because I am a follower of @userealbutter on Twitter, and she always seems to put together some dynamite-looking recipes. This one is super simple, which is great because the idea of making my own dim sum was a bit daunting. But once I finished the first pancake and ate it, piping hot off the frying pan, I knew I had made the right decision. Another bonus is Use Real Butter’s generous use of beautiful illustrative photos; they helped reassure me that I was following the recipe correctly.
My advice? Make these, and make them often.
Chinese Scallion Pancakes
I managed to find one dish within each of the different cuisines we ate that I enjoyed, like chole at India House, soft tacos at Hot Rositas, and scallion pancakes at the dim sum restaurant. I hated onions, but I loved scallion pancakes. They remain one of my favorite foods in the whole, wide world, and if they are on the menu, I will order them. That said, I haven’t found a single scallion pancake in all of Austin since I moved here two-plus years ago. In fact, I have yet to find a decent dim sum joint (Get Sum on North Lamar is next on my list; they don’t have scallion pancakes, but they do have red bean buns, which are also one of my favorites).
After gorging myself on scallion pancakes for a full week during a recent trip to my hometown, I decided enough was enough. If you can’t beat ‘em, join ‘em. Or rather, if you can’t buy ‘em, make ‘em! I picked this particular recipe because I am a follower of @userealbutter on Twitter, and she always seems to put together some dynamite-looking recipes. This one is super simple, which is great because the idea of making my own dim sum was a bit daunting. But once I finished the first pancake and ate it, piping hot off the frying pan, I knew I had made the right decision. Another bonus is Use Real Butter’s generous use of beautiful illustrative photos; they helped reassure me that I was following the recipe correctly.
My advice? Make these, and make them often.
Chinese Scallion Pancakes
Friday, October 23, 2009
The Perfect Bolognese
My husband and I are celebrating our sixth wedding anniversary this weekend. When we got married we couldn’t afford the fun European honeymoon we wanted to take, so we decided to wait until we could afford it. Four years later Erik surprised me with a trip to Brussels. Why Brussels?
When I was in college, my roommate and her family let me tag along on one of their yearly trips to France and Belgium, and I am still so grateful. I had a wonderful time. Paris was big and shiny, the south of France was gorgeous and fragrant, but the highlight of the trip, for me at least, was Brussels. I felt an immediate connection with it.
When one thinks of Europe, one usually thinks of Paris or London or Amsterdam—the biggies. Brussels is kind of the forgotten middle child of European cities: it doesn’t have all the bells and whistles and reputation of, say, Amsterdam (wink wink), but it is no less beautiful, historic, and full of things to do. My first impression of Brussels was that it was like a mini Paris, and since I lived in Boston at the time—a mini New York to a lot of people—that was something I liked. Also, I found the Brussilians very friendly, especially compared to the fast-paced Parisians.
It also just so happens that Belgium is known for some of my favorite foods: chocolate, white beer, waffles, and frites. In fact, when Erik and I went for our honeymoon, we spent one whole day going toe-to-toe with our favorite foods: for every waffle mounded with glorious toppings that he ate, I ate a big paper cone full of frites and sauce. I think we managed five rounds.
It was cold while we were there—it was mid-March—and we did a lot of walking. As a result, we worked up some man-sized hungers. One night, as we were walking around Ixelles, looking for a friendly restaurant for dinner, we happened upon an adorable little restaurant whose name, unfortunately, I have long since forgotten. Erik ordered pasta with bolognese sauce; I ordered something with a cream sauce spiced with nutmeg . . . I can’t quite remember what it was. But no matter, because Erik’s dish was the bees’ knees, and the whole meal was exactly what we needed to rejuvenate us mid-vacation. In fact, we enjoyed the restaurant so much that we returned a few nights later for the same dishes.
I’ve never tried making bolognese sauce from scratch—it always seemed like it might be one of those complicated, whole-day sauces. The flavors in a good bolognese are divine, though, and finally I decided it was time to start re-creating that awesome dish we had in Brussels.
I found a recipe that looked pretty reasonable: it didn’t require spending all day stirring a big cauldron of meaty sauce, and it also didn’t call for veal, a meat I have some ethical issues with. My abhorrence of veal may mean I will never make a true bolognese, but so be it.
The sauce was really, really good. I went light on the nutmeg, as it’s not my favorite spice, especially in large quantities, but it was a great meat sauce. I paired it with rigatoni, and the big tubes of pasta perfectly trapped the meaty chunks.
I’m not sure I’ll ever be able to match the sauce we had in Brussels, but I’m not sure I’d want to. There was so much more to the bolognese we had there—it was the perfect weather, we were in the perfect restaurant, in the perfect city, and I was with my soul mate. That would be pretty hard to re-create.
Pasta with Bolognese Sauce
When I was in college, my roommate and her family let me tag along on one of their yearly trips to France and Belgium, and I am still so grateful. I had a wonderful time. Paris was big and shiny, the south of France was gorgeous and fragrant, but the highlight of the trip, for me at least, was Brussels. I felt an immediate connection with it.
When one thinks of Europe, one usually thinks of Paris or London or Amsterdam—the biggies. Brussels is kind of the forgotten middle child of European cities: it doesn’t have all the bells and whistles and reputation of, say, Amsterdam (wink wink), but it is no less beautiful, historic, and full of things to do. My first impression of Brussels was that it was like a mini Paris, and since I lived in Boston at the time—a mini New York to a lot of people—that was something I liked. Also, I found the Brussilians very friendly, especially compared to the fast-paced Parisians.
It also just so happens that Belgium is known for some of my favorite foods: chocolate, white beer, waffles, and frites. In fact, when Erik and I went for our honeymoon, we spent one whole day going toe-to-toe with our favorite foods: for every waffle mounded with glorious toppings that he ate, I ate a big paper cone full of frites and sauce. I think we managed five rounds.
It was cold while we were there—it was mid-March—and we did a lot of walking. As a result, we worked up some man-sized hungers. One night, as we were walking around Ixelles, looking for a friendly restaurant for dinner, we happened upon an adorable little restaurant whose name, unfortunately, I have long since forgotten. Erik ordered pasta with bolognese sauce; I ordered something with a cream sauce spiced with nutmeg . . . I can’t quite remember what it was. But no matter, because Erik’s dish was the bees’ knees, and the whole meal was exactly what we needed to rejuvenate us mid-vacation. In fact, we enjoyed the restaurant so much that we returned a few nights later for the same dishes.
I’ve never tried making bolognese sauce from scratch—it always seemed like it might be one of those complicated, whole-day sauces. The flavors in a good bolognese are divine, though, and finally I decided it was time to start re-creating that awesome dish we had in Brussels.
I found a recipe that looked pretty reasonable: it didn’t require spending all day stirring a big cauldron of meaty sauce, and it also didn’t call for veal, a meat I have some ethical issues with. My abhorrence of veal may mean I will never make a true bolognese, but so be it.
The sauce was really, really good. I went light on the nutmeg, as it’s not my favorite spice, especially in large quantities, but it was a great meat sauce. I paired it with rigatoni, and the big tubes of pasta perfectly trapped the meaty chunks.
I’m not sure I’ll ever be able to match the sauce we had in Brussels, but I’m not sure I’d want to. There was so much more to the bolognese we had there—it was the perfect weather, we were in the perfect restaurant, in the perfect city, and I was with my soul mate. That would be pretty hard to re-create.
Pasta with Bolognese Sauce
Friday, October 16, 2009
A Super Easy Lunch
Did you know that lunch is a meal worth cooking for? I did not. Erik is home for lunch most days, and I usually end up making him a tuna melt, or a turkey melt, or some other meat/cheese/broiler combination. Or I heat up a can of chili. I'm that good.
I also have this bad habit of buying a bunch of chicken breasts at the store and then not using them before they go bad. I don’t know if it’s that I’m daunted by the idea of cooking them all, or that (more likely) the thought of eating yet another grilled chicken breast leaves me less than enthused. Whatever the reason, it’s a ridiculous waste of money and food.
I made shredded chicken years ago for a potluck and it was delicious. I remember being surprised at how easy it was to make such versatile and flavorful chicken. So, since I had a pound of chicken tenders in the fridge and no real plan for them, I thought I’d try making some shredded chicken tacos for lunch.
I put the chicken tenders in a pot, covered them with chicken stock and a bit of water, added some chopped onion, garlic, thyme, oregano, and black pepper, and brought to a boil. I let the whole thing simmer for about five minutes, turned off the heat, and put a lid on the pot. After about half an hour I pulled out the chicken and shredded it in a bowl, adding a bit of the poaching liquid to moisten it.
I heated up some fresh flour tortillas, and filled them up with the shredded chicken, some hot sauce, salad greens, onions, and just a bit of shredded cheese. The tacos were so good for lunch that we also ate them for dinner.
I also have this bad habit of buying a bunch of chicken breasts at the store and then not using them before they go bad. I don’t know if it’s that I’m daunted by the idea of cooking them all, or that (more likely) the thought of eating yet another grilled chicken breast leaves me less than enthused. Whatever the reason, it’s a ridiculous waste of money and food.
I made shredded chicken years ago for a potluck and it was delicious. I remember being surprised at how easy it was to make such versatile and flavorful chicken. So, since I had a pound of chicken tenders in the fridge and no real plan for them, I thought I’d try making some shredded chicken tacos for lunch.
I put the chicken tenders in a pot, covered them with chicken stock and a bit of water, added some chopped onion, garlic, thyme, oregano, and black pepper, and brought to a boil. I let the whole thing simmer for about five minutes, turned off the heat, and put a lid on the pot. After about half an hour I pulled out the chicken and shredded it in a bowl, adding a bit of the poaching liquid to moisten it.
I heated up some fresh flour tortillas, and filled them up with the shredded chicken, some hot sauce, salad greens, onions, and just a bit of shredded cheese. The tacos were so good for lunch that we also ate them for dinner.
Homemade Pizza
My dad has the lockdown on homemade pizza. If you ask him even a passing question about how he does it, he will happily launch into a detailed explanation of the best dough to use, how to make your own mini pizza oven, or what the best toppings might be. My dad is a chowhound, and he has a truly deep passion for cooking. But I would say his pizza is his signature dish.
I am a purist when it comes to pizza. For me, the fewer toppings, the better. I’ll take a thin slice of pizza margherita over a deep-dish meat-lover’s orgy any day of the week. Like most foods, if you use good ingredients, you don’t need to distract the taste buds with a hundred different flavors and textures. Tomatoes, mozzarella, a good thin crust, and maybe some oil and herbs. Done.
Of course, I’m also a huge fan of white pizza. Martusciello’s Bakery in my hometown has the best white pizza I’ve ever had. Olive oil, parmesan cheese, and lots of onions and garlic. It’s a perfect Friday night food.
On Monday I thought I’d try my hand at homemade pizza. I knew it wouldn’t be as good as my dad’s, but in time maybe I’ll be able to give him a run for his money.
I followed Cook’s Illustrated’s recipe for Whole Wheat Pizza Margherita, but only made one with tomatoes and cheese. The other pizza I topped with garlic, olive oil, some crispy bacon, and a pile of caramelized red onions. Both pizzas were awesome. Erik preferred the margherita while I preferred the onion/bacon combo, but we agreed that were both delicious.
The pizza dough was so easy to make, there is no way I will ever buy pre-made pizza dough ever again. Ever.
Whole Wheat Pizza Margherita
I am a purist when it comes to pizza. For me, the fewer toppings, the better. I’ll take a thin slice of pizza margherita over a deep-dish meat-lover’s orgy any day of the week. Like most foods, if you use good ingredients, you don’t need to distract the taste buds with a hundred different flavors and textures. Tomatoes, mozzarella, a good thin crust, and maybe some oil and herbs. Done.
Of course, I’m also a huge fan of white pizza. Martusciello’s Bakery in my hometown has the best white pizza I’ve ever had. Olive oil, parmesan cheese, and lots of onions and garlic. It’s a perfect Friday night food.
On Monday I thought I’d try my hand at homemade pizza. I knew it wouldn’t be as good as my dad’s, but in time maybe I’ll be able to give him a run for his money.
I followed Cook’s Illustrated’s recipe for Whole Wheat Pizza Margherita, but only made one with tomatoes and cheese. The other pizza I topped with garlic, olive oil, some crispy bacon, and a pile of caramelized red onions. Both pizzas were awesome. Erik preferred the margherita while I preferred the onion/bacon combo, but we agreed that were both delicious.
The pizza dough was so easy to make, there is no way I will ever buy pre-made pizza dough ever again. Ever.
Whole Wheat Pizza Margherita
Wednesday, October 14, 2009
Pork-Wrapped Pork is Always a Winner
We made plans for a couple of friends to come over for dinner on Saturday night, so I really saw it as an opportunity to stretch my culinary wings. The fear I decided to confront on this particular occasion was my fear of cooking meat.
I blame my parents for this fear. I don’t blame them in the way that some people blame their parents for all their problems in adulthood. I blame them only because, for a large portion of my childhood, we were a vegetarian family. I have absolutely no regrets or sad memories of this. In fact, I think my parents did a bang-up job of raising me (if I do say so myself). However, if a finger must be pointed, then I point it at them: J’accuse!
All that healthy living early on prevented me from learning how to properly handle and cook meat products. The first time I can recall cooking chicken on my own was well into my college years, when a friend came to visit me in Boston. He grudgingly showed me the intricacies of cutting the tendon from the tenderloin, and properly washing all surfaces after coming in contact with the raw meat. All very new to me. Sure, I had no problem eating chicken fingers in a bar, but to actually prepare meat myself was just otherworldly.
After meeting and then moving in with my now husband, Erik, I got a little more adept at cooking chicken, but I never really caught on to preparing other types of meats. Ground beef I could handle, but not burgers or chops or steaks. Any time I tried something new, I would get overwhelmed and frazzled, and do something wrong at some point, and end up with an overcooked burger or burnt pork chops (hypothetically speaking, of course). Then I’d be frustrated and give up on cooking for a long while.
So it’s only natural that, in this new adventurous cooking phase of my life, I would start it off by confronting my fear of raw meat head-on. I found a good-looking recipe for something that sounded tasty, and followed the recipe to a “t.” The result was only slightly dry, and only because we had to wait a while for our company to arrive, and I probably shouldn’t have kept the pork loin in a warm oven the whole time. Lesson learned. It was still delicious.
I wasn’t sure what to pair the pork with, and I think this is another place where I get overwhelmed. I obsess about the perfect sides, and then I bite off more than I can comfortably chew, and get overwhelmed with prepping and cooking elaborate accompaniments. This time, I decided to let the pork speak for itself, and just threw together a simple salad with ingredients I already had in the fridge. I didn’t hear a single complaint. Our guests brought over a loaf of bread and BAM—we had ourselves a lovely meal.
Bacon-Wrapped Maple Pork Loin
I blame my parents for this fear. I don’t blame them in the way that some people blame their parents for all their problems in adulthood. I blame them only because, for a large portion of my childhood, we were a vegetarian family. I have absolutely no regrets or sad memories of this. In fact, I think my parents did a bang-up job of raising me (if I do say so myself). However, if a finger must be pointed, then I point it at them: J’accuse!
All that healthy living early on prevented me from learning how to properly handle and cook meat products. The first time I can recall cooking chicken on my own was well into my college years, when a friend came to visit me in Boston. He grudgingly showed me the intricacies of cutting the tendon from the tenderloin, and properly washing all surfaces after coming in contact with the raw meat. All very new to me. Sure, I had no problem eating chicken fingers in a bar, but to actually prepare meat myself was just otherworldly.
After meeting and then moving in with my now husband, Erik, I got a little more adept at cooking chicken, but I never really caught on to preparing other types of meats. Ground beef I could handle, but not burgers or chops or steaks. Any time I tried something new, I would get overwhelmed and frazzled, and do something wrong at some point, and end up with an overcooked burger or burnt pork chops (hypothetically speaking, of course). Then I’d be frustrated and give up on cooking for a long while.
So it’s only natural that, in this new adventurous cooking phase of my life, I would start it off by confronting my fear of raw meat head-on. I found a good-looking recipe for something that sounded tasty, and followed the recipe to a “t.” The result was only slightly dry, and only because we had to wait a while for our company to arrive, and I probably shouldn’t have kept the pork loin in a warm oven the whole time. Lesson learned. It was still delicious.
I wasn’t sure what to pair the pork with, and I think this is another place where I get overwhelmed. I obsess about the perfect sides, and then I bite off more than I can comfortably chew, and get overwhelmed with prepping and cooking elaborate accompaniments. This time, I decided to let the pork speak for itself, and just threw together a simple salad with ingredients I already had in the fridge. I didn’t hear a single complaint. Our guests brought over a loaf of bread and BAM—we had ourselves a lovely meal.
Bacon-Wrapped Maple Pork Loin
Tuesday, October 13, 2009
The First Post
I’ve never been much of a cook. A baker, sure, but the savory, nutritious stuff has never been my thing. When asked if I can cook, I usually respond, “I can assemble food products into a meal.”
As the one in charge of meals and cooking in my house, the daunting task of planning and executing a dinner that both my husband and I enjoy is often too overwhelming, and so I end up settling on a frozen pizza and some salad, or Zatarain’s Red Beans and Rice and tortilla chips. Dining out has always been a good stand-by for us, as we are both picky eaters in our own ways, though my compulsive alternating dietary restrictions tend to limit even those options. Finding a restaurant where Erik can get a stick-to-your-ribs meat-and-potatoes kind of meal and I can get a non-dairy, no soy, vegetarian meal is frustratingly difficult.
So, meals tend to be unsatisfying on a good day, and downright disappointing on a bad day. I’ve gone through phases in which I cook regularly, but there comes a point at which I either get bored, get frustrated, or get lazy. And then we’re back to pizza and Zatarain’s.
But I have a daughter now, and I don’t want to raise her to believe that home cooking is something you get at Hoover’s, or that a healthy portion of meat is the chorizo-stuffed chicken at Trudy’s. I want her to enjoy food and all its complexities, but also learn what’s healthy and unhealthy for her body, mind, and spirit.
As the sole food-preparer in the house, this duty falls on my shoulders. I have some big obstacles to overcome:
1. We need to branch out quite a bit. I tend toward, when cooking at home, some combination of chicken breasts, rice or pasta, and a vegetable of some sort. No wonder I get bored. I’d like to try cooking with things like morels, kale, and quail. Not complicated or exotic ingredients, just those I’ve always been too intimidated to try.
2. Vegetables first! I think the key to a well-balanced meal is to make vegetables the main component, then accompany them with healthy-sized portions of meat and starch.
3. We need to seriously cut back on the sweets and junk food. It’s stuff that we really only eat if it’s there, so if it’s not there I’d like to think we might not eat so much. I don’t plan on hiding my daughter from things like Doritos and ice cream, but they should be occasional treats, not kitchen staples.
Great plan, right? Well, we’ll see. It’s one thing to say all this now, before Eliza has even started eating solid foods, and another thing entirely (I’ve heard) to try to get a stubborn toddler to eat her vegetables. I accept that there may very well come a time when Eliza only eats chicken nuggets, or purple foods, or Cheerios, but I will cross that bridge when I come to it.
As the one in charge of meals and cooking in my house, the daunting task of planning and executing a dinner that both my husband and I enjoy is often too overwhelming, and so I end up settling on a frozen pizza and some salad, or Zatarain’s Red Beans and Rice and tortilla chips. Dining out has always been a good stand-by for us, as we are both picky eaters in our own ways, though my compulsive alternating dietary restrictions tend to limit even those options. Finding a restaurant where Erik can get a stick-to-your-ribs meat-and-potatoes kind of meal and I can get a non-dairy, no soy, vegetarian meal is frustratingly difficult.
So, meals tend to be unsatisfying on a good day, and downright disappointing on a bad day. I’ve gone through phases in which I cook regularly, but there comes a point at which I either get bored, get frustrated, or get lazy. And then we’re back to pizza and Zatarain’s.
But I have a daughter now, and I don’t want to raise her to believe that home cooking is something you get at Hoover’s, or that a healthy portion of meat is the chorizo-stuffed chicken at Trudy’s. I want her to enjoy food and all its complexities, but also learn what’s healthy and unhealthy for her body, mind, and spirit.
As the sole food-preparer in the house, this duty falls on my shoulders. I have some big obstacles to overcome:
1. We need to branch out quite a bit. I tend toward, when cooking at home, some combination of chicken breasts, rice or pasta, and a vegetable of some sort. No wonder I get bored. I’d like to try cooking with things like morels, kale, and quail. Not complicated or exotic ingredients, just those I’ve always been too intimidated to try.
2. Vegetables first! I think the key to a well-balanced meal is to make vegetables the main component, then accompany them with healthy-sized portions of meat and starch.
3. We need to seriously cut back on the sweets and junk food. It’s stuff that we really only eat if it’s there, so if it’s not there I’d like to think we might not eat so much. I don’t plan on hiding my daughter from things like Doritos and ice cream, but they should be occasional treats, not kitchen staples.
Great plan, right? Well, we’ll see. It’s one thing to say all this now, before Eliza has even started eating solid foods, and another thing entirely (I’ve heard) to try to get a stubborn toddler to eat her vegetables. I accept that there may very well come a time when Eliza only eats chicken nuggets, or purple foods, or Cheerios, but I will cross that bridge when I come to it.
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