How to lose those pantry items you never use...

I enjoyed this article from Mark Bittman this morning, titled "Fresh Start for a New Year? Let's Begin in the Kitchen."



Bittman, The Minimalist, offers some refreshingly simple ideas for what to throw out and what to keep. He says bouillon cubes are "OUT" and offers a simple suggestion for how to make your own tasty stock.



My fave suggestion Bittman offers is to make your own salad dressings instead of buying them for $4 a whack at the grocery - fabulous.



But while the items on Bittman's "OUT" list may not be as '09' as you or your pantry would like, I'm guessing your cookbook collection has a great selection of ideas on what to do with the bread crumbs, dried parsley and basil, and tomato paste in a can, which all made the "OUT" list.



The CASSEROLES edition of the Favorite Recipes of Home Economics Teachers vintage cookbook set has more than 2,000 classic recipes that call for everything but the kitchen sink. The beauty of casseroles, especially the casserole recipes in this book, is they don't have wild ingredient lists yet you can usually throw anything into them and get a good result. They also make a good amount of food and you can chow on yummy leftovers, possibly while standing in front of the fridge with a fork in hand, for a day or two.

Taco Salad with a Twist

On the note of being conservative and getting as much as you can out of what you have (re-using, recycling, composting, etc.), I love recipes that call for ingredients you likely have on-hand and are flexible enough for improvisation.

All Holly Clegg's book and recipes follow this principle.

This recipe for Taco Salad with a Twist from the Assistance League of the Bay Area out of Houston, Texas, is the kind of recipe that calls for things that are already in the fridge, garden or cupboard. It's quick and easy to make, make adjustments to, as well as take to an impromptu dinner, BBQ, Quinceañera, whatever.

I really like how this taco salad recipe steps it up a notch and calls for some macaroni noodles too.

Taco Salad with a Twist

ingredients

- 2 cups macaroni

- 1 pound ground round

- 1 envelope taco seasoning

- 1/2 cup spice ranch or Catalina salad dressing
- 1/2 head lettuce
- 1 pint cherry tomatoes, cut into halves (or, just pull any type out of the garden - yum.)

- 1/2 cup chopped green onions

- 1/2 cup chopped bell pepper

- 1 cup (4 ounces) shredded sharp Cheddar cheese

- 1 small can sliced black olives, drained

- 1 (11 ounce) can Mexicorn, drained

- 1 (15 ounce) can black beans, rinsed and drained

directions

- Cook the macaroni according to package directions. Rinse the macaroni with cold water and drain. Chill for at least 1 hour.

- Brown the ground round in a skillet, stirring until crumbly. Drain the grease.

- Stir in the taco seasoning mix and salad dressing.

- Let stand until cool.

- Combine the macaroni, ground round mixture and remaining ingredients in a large bowl and toss to mix.

- Serve immediately.

- Guacamole, sour cream, and salsa are optional and preferable!

***Photo courtesy of http://www.beloblog.com/ProJo_Blogs/foodblog/2007/10/taco_salad.htm***

Tortilla and Mimosas

No one could make a tortilla like my Spanish mother, Pepa.

I've thought of this delectable treat often since I left Spain years ago.

When I found what looked like a pretty standard recipe for tortilla de papas y cebollas in the cookbook Sunny Days, Balmy Nights, from the Young Patronesses of the Opera in Miami, Fla., I wanted see if I've retained any of Pepa's cooking lessons.

In Spain, a tortilla is actually a mix of potatoes, onions, eggs, and copious amounts of olive oil. The only ways it compares to the flour tortillas we buy at the grocery is that both are flat, tasty and relatively cheap.

My potatoes were a little aged, but with some mad knife skills I pared the bad spots right out.

From what I remember and proved true in this cooking endeavor, the potatoes should be sliced rather small - close to the size of pineapple pieces when they are served on pizza. You have to saute/fry them in olive oil for quite a while, along with the onion, to soften them up, before putting them in the eggs and making the actual tortilla.

Cooking is always twice as nice with a little sweetness too. And, this man sooooo knows his way around a kitchen - his guidance and skills might as well be on my ingredient list (for all my endeavors, really).

This was the amazing sauce, or salsa, that I had nothing to do with. I had, however, planted the basil in the garden a month or two ago. We used it in this sauce and it was so reFRESHing.

A tricky part of making this tortilla is sliding it out of the pan and inverting it.

Note: I wasn't the one to do this maneuver.

This is what the finished product looks like....

...and this is how it's served: sliced, covered in the salsa, and preferably with a mimosa.


This whole experience was by far one of my favorite parts of the weekend!








Tortilla de Papas y Cebollas (Spanish Omelet)

ingredients
SAUCE
- 6 tomatoes (I cheated and used canned whole tomatoes - turned out great)
- 1 cup chopped onion
- 1 garlic clove, pressed
- 3 yellow bell peppers, cut into 1/2-inch wide strips
- 3 tablespoons olive oil
- 2 teaspoons fresh basil
- Salt and pepper, freshly ground, to taste

OMELET
- 1/2 cup extra-virgin olive oil
- 2 garlic cloves, pressed
- 4 large potatoes, peeled and cut into 1/8-inch half-moon shapes (just cut 'em into small little wedges that will turn soft in 20 minutes or so upon frying...)
- 1 large onion, thinly sliced into half-moon shapes
- 6 eggs
- Salt and pepper to taste


directions
SAUCE
- To prepare sauce using canned tomatoes (NOTE: the book explains how to boil and then peel tomatoes...I am lame and took an easier route,). Slice the tomatoes to make wedges.
- Saute the onion, garlic and bell peppers in the olive oil in a saucepan until the onion is golden brown.
- Stir in the tomatoes, basil, salt and pepper.
***To make sauce ahead, prepare as directed but do not stir in the basil until just before serving.)

OMELET
- To prepare the omelet, heat the olive oil in a 9-inch omelet pan. Add the garlic and saute until golden brown. Remove the garlic and discard (or use in garlic butter for other purposes - YUM).
- Add the potatoes to the pan and cook over medium heat for 5+ minutes. Add the onion and cook until tender, stirring constantly.
- Beat the eggs with a fork in a large bowl until slightly foamy. Add salt and pepper.
- Spoon the potato mixture with a slotted spoon into the eggs and mix well, leaving the drippings in the pan (***Make sure the potatoes have softened and aren't crunchy before you do this --- cook them as long as it takes, until they're soft.)
- Pour the egg mixture into the drippings in the omelet pan, adding additional oil if needed to prevent the eggs from sticking. (Didn't need extra oil....)
- Spread the egg mixture evenly in the pan and cook over medium heat, shaking the pan.
- Gently run a spatula around the edge of the omelet to loosen as the eggs begin to cook. Continue to cook until the eggs leave the side of the pan.
- Invert a plate over the pan and flip the omelet onto the plate.
- Slide the omelet back into the pan to brown the other side.
- Serve hot or at room temperature with the sauce.



***Pepa would always serve this tortilla cold, on white bread, as a sort of sandwich...also delicious!

Wanna Save Money? Buy a Cookbook

An article in the Chicago Tribune today cited "10 ways to save at the supermarket."

Suggested methods for saving pennies include the following (I'm paraphrasing) :

1.) Shop for foods in their natural state -- i.e. don't buy a bunch of packaged foods; buy produce
2.) Use what's in the pantry -- i.e. dried foods (noodles, rice, and herbs). This suggestion even states USE A COOKBOOK!
3.) Make your own salad dressings, marinades, sauces, etc.
4.) Buy meats in bulk and freeze them (Holly Clegg has a great new "Freezer-Friendly Cookbook along these lines that's loaded with awesome recipes you can make now and freeze for later....or eat now, which usually gets my vote!!!!)

The MAIN POINT I think we can get from all this: you'll save money if you cook your own meals at home!

This isn't really a huge revelation. We could never get the fancy packaged junk when we were kids because a.) our Mom didn't want us eating a bunch of processed elements and b.) it was cheaper for her to make wholesome, delicious meals from scratch.

So the moral of my story is that you can invest $25-30 dollars in a cookbook, which has probably 200-400 recipes for great meals, and start saving $$$$ by giving up the prepackaged foods (oh-so-often junk foods) and cooking at home.

P.S. Another $5 says your health/waistline might improve a little too, if you're careful to use lighter versions of things like mayonnaise, butter, and olive oils. You'll see: eating well and doing it at home will yield so many great benefits!

A Taste for Lentejas

I practically lived off lentils, or lentejas as they're called in Spanish, when I lived in Spain.

My 'mother,' Pepa, was an extraordinary cook. She even made a pot of lentils something I craved daily.

Of course, anything tasted amazing with a huge chunk of the daily loaf (it was my job to run downstairs to the bakery that was two doors down, past the bar that we lived above, to pick up two loaves of the most delicious, light and fluffy white bread I'd ever tasted).

I've tried to cook up my own pots of lentils from time to time, but sadly nothing ever compares. I doubt it ever will. But I still crave lentils often, and keep my eyes out for appealing lentil recipes to try.

The Junior League of Seattle has what looks to be a great recipe for "Lentil and Roasted Tomato Soup," in Celebrate the Rain. The book suggests that "for a classic combination, try a hefeweizen unfiltered wheat beer with hints of barley and hops."

OHHH if only I had access to a six pack of Henry Weinhard's down here in Tennessee - my evening would be all the more complete!

Regardless, here's the recipe - I'll let you know how my stab at it turns out!

Lentil and Roasted Tomato Soup

ingredients

- 4-5 large, ripe tomatoes (stemmed and halved crosswise)

- 3 tablespoons olive oil, divided

- 3 ounces pancetta or prosciutto, chopped

- 1 1/2 cups chopped onion

- 1 1/2 cups finely diced carrots

- 1 1/2 cups finely diced celery

- 1 1/2 tablespoons minced garlic (probably, the more, the better...)

- 1/4 cup balsamic vinegar

- 1/2 teaspoon dried thyme

- 1/2 teaspoon dried marjoram

- 5 cans (14 ounces each) vegetable or chicken broth

- 2 cups French green lentils

- salt and pepper, freshly ground

directions

1.) Preheat the broiler and set the oven rack about 6 inches from the top element. Lightly oil a rimmed baking sheet and arrange the tomatoes in a single layer, cut side down.

2.) Use 1 tablespoon of the olive oil to lightly brush each tomato. Broil them until they darken, soften, and begin to blister, 4 to 6 minutes.

3.) Take the baking sheet from the oven, cover the tomatoes with a towel, and set aside on a wire rack to cool. When cool, gently peel away as much of the skin as you can with a small, sharp knife. Cut the tomato halves into 1/2-inch dices.

4.) Cook the pancetta in a large saucepan over medium-high heat until crisp, about 3 to 5 minutes, stirring occasionally. Scoop out the pancetta onto paper towels to drain and pour off the grease.

5.) Heat the remaining 2 tablespoons of olive oil in the same pan, add the onion, carrots, celery, and garlic and saute until tender, aromatic, and richly browned, about 7 to 8 minutes (take care not to scorch the veggies; reduce the heat a bit if needed).

6.) Stir in the balsamic vinegar, scraping up any browned bits from the bottom of the pan. Stir in the thyme, marjoram, and pancetta and cook for 1 minute longer.

7.) Add 7 cups of the broth with the tomatoes and lentils and bring to a low boil.

8.) Reduce the heat to medium-low, cover, and simmer until the lentils are tender, about 40 minutes.

If the soup is quite thick, add a bit more broth.

Season to taste with salt and pepper.

Makes 6 servings.

I Need Coffee

A beautiful, sunny Tuesday morning. Regardless, I could so use another pot of coffee about now.

Actually, I don't even need the actual coffee - just the buzz you get from it.

I always hit the gym in the mornings - most days it perks me up and gets me going - I get a little runner's high and then down a couple cups of coffee - then am set for the rest of the day.

There are days like this, though, when I just can't get going - and for no particular reason either! It's not as if I earned it by playing hard last night. Am just tired - aren't we all?

Passion for Coffee is a cookbook that has 204 recipes that all call for coffee. I don't wonder if I maybe infused my breakfast with some java as well, then maybe I'd be a little more perky.

Some of the breakfast recipes, like the Coffee Belgian Waffles with Caramel Coffee Sauce, or the Coffee Whole-Wheat Pancakes with Cranberry Sauce (YUM!) sound like they'd hit the spot on a morning like this.

Of course, I'd still have to drink one more stout Americano to really get me rolling. When will they put a good coffee shop near my office!?!

Here's one of those delectable breakfast recipes from Passion for Coffee. Go to http://www.coffeecooks.com/ to check out more recipes from Passion for Coffee, and to read some excerpts about people who live on Colombian coffee plantations and the history of coffee, as well as learn how to cook with it.

Coffee Whole-Wheat Pancakes with Cranberry Sauce

ingredients

- 3/4 cup whole-wheat flour

- 2 tablespoons dried cranberries

- 2 tablespoons light brown sugar

- 1 teaspoon freeze-dried or granulated instant coffee

- 1 teaspoon baking powder

- 1/4 teaspoon salt

- 1 1/2 tablespoons butter, melted

- 1 egg

- 1/2 cup milk

- 1 recipe cranberry sauce

directions

1.) Place the flour, cranberries, brown sugar, coffee, baking powder and salt into a small bowl. Mix with a fork.

2.) Add the butter, egg, and milk and mix gently with a fork until the batter looks smooth.

3.) Place a 6-inch nonstick pan over medium-low heat. Spray with nonstick spray.

4.) Pour 1/4 cup of batter into the pan and cook until golden brown, about 1 to 1 1/2 minutes. Turn and cook for 20 seconds more, until golden on the second side. (The Second side takes less time.)

5. Serve pancakes warm, topped with the cranberry sauce.

Cranberry Sauce

ingredients

- 1/4 cup evaporated milk

- 1/4 cup heavy cream

- 3 tablespoons light brown sugar

- 3 tablespoons chopped, toasted pecans (toasted optional)

- 2 tablespoons cranberries, dried

- 1 tablespoon brewed espresso or basic concentrated coffee

- 1/2 teaspoon vanilla extract

directions

1.) Combine the evaporated milk, cream, sugar, pecans, and cranberries in a saucepan over medium heat.

2.) Bring to a boil and simmer for 4 to 5 minutes, until golden.

3.) Add the coffee and vanilla extract and stir to blend. Serve warm.

Cooking and Sailing (easier for some)

I was told before we left on our little sailing excursion, that the experience would be a lot like camping.

Naturally, I bought Saltines and peanut butter for my three-day sustenance. This is my own special camping fare, and a diet I highly recommend for anyone who is setting off into the wild blue yonder for any amount of time. A photographer who worked throughout Bosnia in the 90s once told me she lived off peanut butter the whole time she was there. As I'm not at war and just camping, I splurge on the Saltines. (Okay, I bought some Corona Lights too. The amount, however, will remain unknown.)

Much to my surprise, my sailing mates had different plans for what they'd eat while 'camping on a boat.'

While we didn't shower the entire time, we certainly ate well, thanks to our personal chef (a man who can make anything taste wonderful if he only has some garlic.)

Some garlic, chicken, frozen veggies, salt and pepper, and some Dale's sauce made for a super tasty and really healthy dinner. The Corona's may have counterbalanced the health value in the meal, but they were Light....

I'll always love Saltines and peanut butter and carry them with me on any outdoorish excursion, but apparently you can camp on a boat and eat what some might call a 'real dinner,' really well too.

Go Vegan on the Cheap

The potato became famous in seventeenth century Europe because it was recognized as a food source that could save people in times of famine.

While our economy is shaky, we’re certainly not a country on the verge of starvation. Conversely, we’re overweight. Unfortunately, many health food items are more expensive than junk food.

The good old potato, however, is a healthy staple that costs pennies, can be bought in bulk, fills you up, and delivers nutrients that every body needs.

A 5 lb. bag of potatoes costs, on average, five dollars or less. Each potato delivers potassium, iron, calcium, Vitamin C and folic acid. While the potato often gets a bad rap for being too starchy, eating them won’t make you fat, unless they’re smothered in butter and sour cream or a cheesy sauce. Like every other food, deep frying them isn’t the best health option either.

Potatoes can be easily and deliciously prepared in a healthy manner though, which will save on the grocery bill as well.

Kay Hansen, author of the cookbook, Vegan Homestyle: Simple Recipes for Healthy Living, has several recipes for preparing delicious potato dishes so you can tighten your belt and your wallet.


Home Fries
Ingredients
6-8 medium Russet potatoes, steamed until just tender and cooked
2 Tbsp. olive oil
½ tsp. salt
½ tsp. basil (optional)
paprika

Directions
Preheat oven to 425F degrees. Cut potatoes into quarter and then into 1” chunks. Place potatoes in a bowl. Drizzle with olive oil, salt and paprika (basil, if desired), stirring to coat evenly. Place on a baking sheet and bake until crispy and browned, about 20minutes. Serve immediately. They’re the perfect low-fat answer to French fries. Serves 8.

Nutritional Information: 1 serving; 193 calories; 3 grams fat; 165 mg. sodium; 36 grams carbohydrate; 4 grams fiber; 2 grams sugar; 4 grams protein.



Garlic Potatoes
Ingredients
4 large potatoes
¼ cup fresh lemon juice
¼ cup warm water
1 tsp. oregano
3 cloves garlic, minced
1 Tbsp. tahini
½ tsp. salt
¼ tsp. paprika
dried parsley


Directions
Scrub potatoes and dry. Cut into ½” strips. Place in a 9”x11” baking dish sprayed with non-stick spray. Stir tahini smooth in the water. Add the rest of the seasonings and garlic. Pour over potatoes and turn to coat all sides. Bake at 400F degrees, uncovered, for 1 hour or until tender. (Place a stainless steel cookie sheet under the casserole to prevent burning, if needed). Stir occasionally. Serve hot. Serves 4.

Nutritional Information: 1 serving; 160 calories; 1 gram fat; 160 mg. sodium; 33 grams carbohudrate; 3 grams fiber; 2 grams sugar; 4 grams protein



Latkes (Potato Pancakes)

“A traditional Jewish favorite. My mother served them with applesauce and a dollop of sour cream. This vegan version makes a nice light evening supper dish.”
Ingredients
2 cups warm mashed potatoes
¾ cup whole wheat pastry flour
½ cup soy milk
½ tsp. salt
2 tsp. Rumford baking powder or EnerG baking Powder

Directions
Stir together all ingredients to make a soft batter. Preheat the oven to 400F degrees. Spray a baking sheet with non-stick cooking spray. Create pancakes by spooning batter onto the baking sheet. Bake until brown on the bottom, for about 10 minutes. Turn and bake for about 10 minutes more. Remove to a platter and keep hot in a low oven until ready to serve. (Latkes can also be baked on a non-stick griddle.) Serve with applesauce and Tofu sour cream or plain soy yogurt. Makes 12 pancakes.

Nutritional Information: 1 pancake; 67 calories; 1 gram fat; 193 mg. sodium; 12 grams carbohydrate; 1 gram fiber; 0 grams sugar; 2 grams protein




Vegan Homestyle (ISBN 978-0-9788632-0-3; $24.95) is available at major booksellers like Barnes & Noble and Amazon.com. It is also available directly from www.cookbookmarketplace.com.

March's Top-Seller

This month's top-selling book in the Cookbook Marketplace is Eating Well through Cancer by Holly Clegg and Oncologist Gerald Miletello, M.D.

Many people don't know that Clegg's father was diagnosed with larynx cancer while she was creating this book. Thus, Clegg was completely emotionally invested in creating a book that could help people remain nourished and enjoy good, home-cooked meals while enduring cancer treatment.

The book is also great for people who want to help their loved ones endure cancer treatments, as it empowers them to actually do something that will help the patient, by creating a delicious meal that can alleviate side effects like sore mouth or throat.

The following recipe is from the "Healthy Living Post-Treatment" section of Eating Well through Cancer.

Couscous Salad
Couscous only takes minutes to prepare and this wonderful combination of cranberries, snow peas, and peanuts makes this recipe a wonderful recipe.

1 tsp. minced garlic, divided
4 tbsp. lemon juice, divided
2 ½ cups canned, fat-free chicken broth
1 ½ cups couscous
1/3 cup chopped fresh parsley
1 (10-ounce) package snow peas, cooked crisp tender according to directions
5 green onions (scallions), chopped
½ cup peanuts
½ cup dried cherries
2 tbsp. olive oil
Dash of hot pepper sauce

In a pot coated with nonstick cooking spray, sauté ½ tsp. garlic and add 1 tbsp. lemon juice and chicken broth. Bring to a full boil and add couscous, cover pot and remove from heat. Let sit for 5 minutes, fluff with a fork and add parsley. Set aside to cool. When cool, add snow peas, green onions, peanuts and cherries. For dressing, mix together remaining ½ tsp. minced garlic and 3 tbsp. lemon juice, oil and hot sauce. Toss the dressing with the couscous mixture.

Makes 8-10 servings

Nutrition Information per serving
Calories 204
Protein (g) 7
Carbohydrate (g) 30
Fat (g) 7
Calories from Fat (%) 29
Saturated Fat (g) 1
Dietary Fiber (g) 4
Cholesterol (mg) 0
Sodium (mg) 162

Diabetic Exchanges: 1.5 starch; 0.5 fruit; 1 fat