Posts Tagged ‘Per Recipe’

quick ramen bowl $1.01 each

March 11th, 2010 The FLHC

By noon today my throat had swollen up so big that I couldn’t swallow and my head was pounding. The sickness was upon me. So, as soon as I got home I started searching for something warm and soothing to eat. A quick scan of my refrigerator showed one lonely egg, some left over spinach, mushrooms and green onions from the salads that I packed for lunch this week and on top of the refrigerator I found my roommates stockpile of ramen noodles. Bingo! A hot soothing bowl of “souped up” ramen! Now, I know I may sound a little like a hypocrite because in my “About Budget Bytes” introduction I spoke of not having to eat ramen noodles every day to stay on a budget. That being said, you can do some pretty delicious things with these humble packages of noodles. This one is great because not only does it increase the nutritional value (if it had any to begin with) but it is an excellent way to use leftover veggies – experiment with whatever you have. Plus, when you’re sick, an easy, hot, soothing and delicious bowl of noodles is just what the doctor ordered!

Quick Ramen Bowl

Total Recipe cost: $1.01

Servings Per Recipe: 1-2 (makes a lot)

Cost per serving: $1.01 (for one serving per recipe)

Prep time: 5 min. Cook time: 15 min. Total: 20 min.

INGREDIENTS COST
1 pkg ramen noodles $0.25
1 cup fresh spinach $0.17
3 medium button mushrooms $0.26
2 whole green onions $0.16
1 large egg (optional) $0.12
1 tsp chili garlic paste (optional) $0.05
TOTAL   $1.01



STEP 1: In a small pot, bring 2 cups of water to a boil. While you are waiting for the water to boil, wash and slice your veggies. Once the water is boiling, add the dry noodles and cook according to the package directions (boil about 5 minutes). Add the seasoning packet (or half a packet if you prefer less sodium) and stir until dissolved.

STEP 2: Turn the heat down to medium and stir in all of your fresh veggies. Allow them to sit in the hot (not boiling) broth for 1-2 minutes or until slightly softened.

STEP 3: Make a well in the center of the pot and crack the egg into it. Allow the egg to poach in the broth until the whites are solid but the yolk is still runny. Alternatively, you can break the yolk and stir the pot just slightly to yield egg ribbons like in egg drop soup.

NOTE: The water should not be boiling at this point or else your egg will dissolve into such small pieces that it will just give you a cloudy broth.

STEP 4: Pour the soup into a bowl and serve with a dollop of chili garlic paste on the side.

Step By Step Photos

leftover veggies
While you cook the ramen noodles, chop whatever fresh veggies you have on hand.

poach veggies
After the noodles have cooked and you have added the seasoning packet, stir in the veggies and allow them to poach for a minute or so.

Crack the egg into the center of the pot and allow it to poach as well (no picture, please forgive me, I’m sick as a dog!)

broken yolk
I like to leave the yolk runny so that when I finally break it, I get a little shot of creamy yolk heaven!

There are so many good things that you can add to your ramen bowl, don’t be shy. You can try cabbage, sesame seeds, beans, shredded carrots, grilled chicken, shrimp… make it different every time! If you don’t have chili garlic paste, sriracha sauce is also excellent. A sprinkle of sesame oil over top would be even more special. I had a wonderful noodle bowl at a restaurant a while back that came with a side of plum sauce that added an INCREDIBLE flavor to the broth… now I just have to find some to buy somewhere!



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baba ganoush $3.07 recipe / $0.77 serving

March 9th, 2010 The FLHC

I’m going to admit right now that I have never made Baba Ganoush before today so if you have any suggestions or recipe variations, please share!

If you have never heard of Baba Ganoush, today is your lucky day. Baba Ganoush is a roasted eggplant dip that is common in Mediterranean cuisine. If you like hummus, you may very well like Baba Ganoush because it is very similar. So similar, in fact, that I like to describe it as hummus made with roasted eggplant rather than chickpeas or garbanzo beans. It has all of the usual ingredients: tahini (sesame paste, think peanut butter but made with sesame seeds instead of peanuts), lemon juice and garlic. Although I love garlic, the breath that fresh garlic leaves behind can be a little too strong for even me. So, for this recipe, I used roasted garlic instead of fresh. Roasted garlic is still strong and will give you breath but the odor is more like an “8″ on a scale of ten rather than “15″ like fresh garlic is.

Anyway… it turned out great and I ate a boat load of it today for lunch with some whole wheat pita ($0.21 per pita pocket)! Even though it was a simple appetizer-like lunch, I’m still full over five hours later.

Baba Ganoush

Total Recipe cost: $3.07

Servings Per Recipe: 4 (about 1/2 cup each)

Cost per serving: $0.77

Prep time: 10 min. Cook time: 45 min. Total: 55 min.

INGREDIENTS COST
2 medium eggplant $1.92
1/2 bulb roasted garlic $0.18
1 medium lemon $0.33
3 Tbsp tahini $0.54
to taste salt $0.05
1/2 tsp paprika $0.05
TOTAL   $3.07



STEP 1: Preheat your oven to 400 degrees. Place the whole eggplants on a baking sheet and prick all over with a fork (this allows the steam to escape while they roasts. Place the eggplant in the oven and roast for 45 minutes or until the skin is all wrinkled up and the flesh is very soft. You can roast the garlic at the same time if you choose to use roasted as opposed to fresh. Instructions for roasted garlic are here.

STEP 2: Once the eggplant are done roasting, slice them length wise and scrape the soft flesh into a bowl. Add the garlic, tahini, juice of the lemon, salt and paprika to the eggplant and either mash up with a fork, mortar and pestle or blend in a food processor or blender. Taste the mixture and adjust to your preferences.

STEP 3: Serve with pita bread cut into triangles and/or vegetable crudites!

Step By Step Photos

tahini
Here is a picture of tahini, if you have never heard of or seen it before. There are many brands and it can be found in major super markets either near the peanut butter or in the ethnic foods section.

roasted eggplant
This is what your eggplant will look like when they are finished roasting.

opened eggplant
Slice them lengthwise and scoop out all of that creamy good flesh! Mix with the tahini, lemon juice, garlic, salt and paprika.

baba ganoush platter
Serve with pita bread or vegetables. Garnish with parsley or a drizzle of olive oil.

NOTE: For a thicker, richer dip you can add some olive oil while mixing the ingredients. I believe the dip is not usually pureed to a smooth consistency but with my little ‘bitty food processor, it just had to be that way. It was still delicious!



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indian spiced oats w/ coconut milk $2.80 recipe / $0.70 serving

March 9th, 2010 The FLHC

I’ve been off the steel-cut oats bandwagon for a while because I’ve been addicted to my little breakfast egg quesadillas (I’ll post that soon because they’re too good to keep to myself). But, this week I got a hankering for the almighty oats. I didn’t realize how I missed their chewy goodness until now! Anyway, this little Indian pilaf inspired oat mixture turned out FANTASTIC. The spices, sweet raisins, crunchy almonds and super creamy coconut milk balance each other perfectly. This breakfast will make you feel like the Maharaja while only costing you $0.70!

Indian Spiced Oats

Total Recipe cost: $2.80

Servings Per Recipe: 4

Cost per serving: $0.70

Prep time: 5 min. Cook time: 30 min. Total: 35 min.

INGREDIENTS COST
1 cup steel cut oats $0.70
1/2 tsp salt $0.05
1 tsp cinnamon $0.10
1/2 tsp ground ginger $0.05
1/4 tsp ground cloves $0.05
1/2 tsp vanilla extract $0.15
1/4 cup brown sugar $0.12
1/2 cup raisins $0.31
1/4 cup sliced almonds $0.56
1 cup light coconut milk $0.71
TOTAL   $2.80



STEP 1: In a medium pot bring 4 cups of water and 1/2 tsp of salt to a boil. Once it reaches a rolling boil, add 1 cup of steel-cut oats. Reduce the heat to medium/low and let simmer for about 30 minutes or until the mixture is to your desired thickness.

STEP 2: As the mixture simmers, add the cinnamon, ginger, cloves, vanilla extract and brown sugar.

STEP 3: Once the oats are finished cooking, divide it up into four servings and top each with 2 Tbsp of raisins, 1 Tbsp of sliced almonds and 1/4 cup of coconut milk. Dig in!

NOTE: As with all of my oats, I divide them into resealable containers and keep them in the refrigerator. Then, in the morning, all I have to do is grab one and microwave it for a minute or so and I have a super hearty breakfast ready to go!

Originally I intended to put cardamom in the spice mix but later realized that I didn’t have any. You can try this out with just about any combination of Indian spices and I’m sure it would be fantastic. I even thought about putting a chai tea bag in the water as it came to a boil before adding the oats. I’m not sure what kind of flavor that would add but it sounds like it could work!

Indian Spiced Oats



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garlic bread $1.77 recipe / $0.11 serving

March 7th, 2010 The FLHC

Eating anything with marinara sauce is just so much better when you have a garlicky, chewy/crispy piece of bread to sop up the extra sauce. So, while I was planning my Pesto Stuffed Shells this week, I thought about grabbing a box of garlic bread from the freezer aisle… after all, it’s very cheap, only about $2 a box. Then I started thinking, “Well, I can buy a HUGE loaf of fresh french bread for a dollar… can I make the garlic bread for less?” You bet. Many grocery stores sell giant baguettes of French bread hot from their bakery every day for $1-$2. Snatch one of those up, make this quick buttery garlic spread and you’re well on your way to having hot, fresh (and trans-fat free!) garlic bread. This bread was so delicious that it disappeared almost instantly between me and my roommates.

The best part of it is that you can control how much butter/oil is on your bread- you just never know with the frozen kind. This recipe yielded 16 2-inch wide pieces of bread and I only used 4 Tbsp of butter and 2 Tbsp of olive oil total. That equals out to just .25 Tbsp of butter (less than a teaspoon!) and half that much oil per piece. Not bad… not bad.

Garlic Bread

Total Recipe cost: $1.77

Servings Per Recipe: 16 (2 inch wide pieces)

Cost per serving: $0.11

Prep time: 10 min. Cook time: 15 min. Total: 25 min.

INGREDIENTS COST
1 loaf french bread (approx. 16″ long) $0.99
4 Tbsp (1/2 stick) butter $0.20
2 Tbsp olive oil $0.21
3 cloves garlic $0.07
1/4 cup fresh parsley, chopped $0.25
a pinch salt $0.05
TOTAL   $1.77



STEP 1: Let the butter sit out and come to room temperature prior to beginning the recipe. Preheat the oven to 400 degrees.

STEP 1a: If using a food processor, combine the garlic (cloves can be whole) and olive oil. Process until the garlic is minced. Next add the softened butter and process for another 30 seconds. Add fresh parsley and process once more until the parsley is in small pieces. Add a pinch of salt, taste and adjust to your liking.

STEP 1b: If you are not using a food processor, mince the garlic with a knife. In a bowl combine the garlic and softened butter. Stir in the olive oil. Mince the parsley and stir it into garlic/butter/oil mixture. Add a pinch of salt, taste and adjust to your liking.

STEP 2: Slice the baguette in half lengthwise and open it so that both cut sides are facing up. Spread the butter/garlic mixture evenly over the cut surface. Bake the bread for 10-15 minutes at 400 degrees. Every oven is different so keep a close eye on it. Take the bread out when it is a deep golden brown on the edges.

STEP 3: Cut the bread into 2-inch wide pieces and serve with a saucy Italian meal!

Step By Step Photos

garlic and oil
Mince the garlic with the olive oil in a small food processor.

butter and parsley
Add the butter, process. Add the parsley, process again. Now it’s ready to spread!

uncooked garlic bread
Spread the garlic butter over the cut surface of your baguette. Start with a thin layer then add more to make sure you don’t run out mid-way.

baked garlic bread
Bake the bread for 10-15 minutes at 400 degrees. Slice the bread into 2-inch wide pieces and enjoy! Be careful… it’s addictive!

Fresh Garlic Bread

NOTE: My first instinct was to use my mini-food processor for the garlic butter but next time I will definitely be doing it by hand. Because there wasn’t very much in the food processor, it was not able to mince the garlic as fine as I could with a knife. Plus, it just created more dishes to wash. Lesson learned.



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cranberry & walnut stuffed pork loin $7.56 recipe / $0.95 serving

March 5th, 2010 The FLHC

Stuffing meat is fantastic. Not only does it add extra flavor and texture but it takes advantage of Budget Byting Principle #2: use ingredients wisely. That means taking an expensive ingredient (the pork) and combining it with a less expensive ingredient (the stuffing) to bring the cost per serving down.

The second trick that I used to make this recipe so cost efficient was the fact that I snatched up this huge 27 oz. pork loin when it was on sale ($4 off!!) and stored it in my freezer ’till I was ready to use it. Normally, $8.99 for a pork loin is just too expensive for my taste but slash it by almost half and I’m game!

Lastly, even though dried cranberries and walnuts are by themselves expensive ingredients, if you use them sparingly to just add a little bit of “oomph” to the stuffing, they won’t do too much damage to your bottom line.

Cranberry & Walnut Stuffed Pork Loin

Total Recipe cost: $7.50

Servings Per Recipe: 8

Cost per serving: $0.95

Prep time: 15 min. Cook time: 1 hr. Total: 1 hr. 15 min.

INGREDIENTS COST
27 oz. (1.7 lb.) pork loin $4.99 (SALE)
1 box stuffing mix $1.32
2 Tbsp butter $0.05
1/2 cup dried cranberries $0.67
1/4 cup chopped walnuts $0.32
2 Tbsp olive oil $0.21
TOTAL   $7.56



STEP 1: Preheat your oven to 350 degrees. In a medium pot, cook the stuffing according to the directions on the box (usually bring water to a boil with butter, add stuffing mix, remove from heat and let sit with a lid on for 10 minutes). My box suggested using 4 Tbsp of butter but I felt that was excessive so I used 2 Tbsp instead.

STEP 2: Meanwhile, “butterfly” the pork loin in preparation for stuffing and rolling. Butterflying means cutting it so that it lays out flat in a rectangle instead of being in it’s usual cylindrical shape. Instead of taking step by step photos of this process (because I’m still honing my butterflying skills) here is a website with excellent photos and instructions.

STEP 3: Mix the dried cranberries and chopped walnuts into the cooked stuffing and spread the mixture all over the butterflied pork loin.

STEP 4: Starting at one of the long sides, roll the pork loin and it’s contents all the way up. Secure the opening either with a long skewer (thread it along the edge like a needle), multiple tooth picks or tie it up using kitchen string.

STEP 5: Heat a skillet with 2 Tbsp of olive oil on medium/high heat. When the oil is very hot, sear the pork loin on all sides until it is brown and crispy. Transfer the seared pork loin to the oven (on a baking sheet) and finish baking until the internal temperature reaches 160 degrees (about 45 min).

STEP 6: When the stuffed loin is finished baking, let it rest 15 minutes before slicing to allow the juices to redistribute into the meat. Slice the roll into 1 inch thick servings and enjoy!

Step By Step Photos

stuffing w cranberries and walnuts
Cook the stuffing according to the directions on the box then mix in the dried cranberries and chopped walnuts.

butterflied pork loin
Butterfly your pork loin so that it lays out flat and is about 1 inch thick. Don’t worry if it is not perfect, mine definitely wasn’t!!

add stuffing
Spread the stuffing mixture out evenly over the pork loin.

stuffed and rolled pork loin
Roll that bad boy on up! If any stuffing tries to escape, just push it back in.

secured pork loin
Secure the opening on the roll with a long skewer, tooth picks or some kitchen twine.

sear pork loin
Sear all sides of the pork in a hot skillet until it is brown and crispy on the outside.

bake pork loin
Bake the stuffed pork loin at 350F degrees until it reaches an internal temp of 160F… approximately 45 minutes (shorter for smaller pork loins).

sliced stuffed pork loin
Let the pork loin rest for 15 minutes then slice into 1 inch thick portions. PRETTY!

NOTE: Everything is always prettier and more appetizing when placed on nice plate and sprinkled with some fresh chopped parsley. Soooo, if you weren’t able to perfectly butterfly the pork loin then it pulled apart, shrank and tore open when it baked (like mine did), just gussy it up and no one will notice. Plus, it will still taste fantastic so everyone will be impressed!



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pesto stuffed shells $8.51 recipe / $1.42 serving

March 5th, 2010 The FLHC

It should be obvious by now that I love to stuff things (Pepperoni Stuffed Chicken, Cranberry Walnut Stuffed Pork Loin, Stuffed Poblano Peppers). Well, here I go again, stuffing some more filling into what would otherwise be a very boring bit of food. Instead of doing the regular old cheese stuffed jumbo shell pasta, I decided to give it a little kick with some pesto. I mixed basil pesto into the cheese filling which added TONS of bright flavor. I had some fresh spinach lying around, I decided to roughly chop some and throw it into the mix as well. You can leave out the spinach or add more if you’d like; it is not a major player here, I just like to add more veggies whenever I can. Also, I have been making my own marinara lately but I had a jar of store bought sitting up in my cupboard using up space so I decided to use that this time instead.

I set a serving size at 3 shells per person because I made a big green salad and garlic bread to go along as sides (recipes later this week). If you are eating the shells alone you may want four… or five if you are a big muscular man with a monsterous appetite. I was able to fill 22 shells with the amount of pesto cheese mix I made, which left me with more than a few left over shells. Even though you probably won’t end up using all of your cooked shells, it is a good idea to boil all of them in case some rip or tear in the process. Just consider them “back up” shells.

Pesto Stuffed Shells

Total Recipe cost: $8.51

Servings Per Recipe: 7 (three shells each)

Cost per serving: $1.42

Prep time: 10 min. Cook time: 45 min. Total: 55 min.

INGREDIENTS COST
12 oz. jumbo shell pasta $1.24
15 oz. part skim ricotta $1.83
4 oz. (1/2 cup) shredded mozzarella $0.98
1/2 cup basil pesto $1.96
1 large egg $0.15
2 cups fresh spinach (optional) $0.33
1 Tbsp cooking oil $0.04
3 cups (1 jar) pasta sauce $1.98
TOTAL   $8.51



STEP 1: In a bowl, mix together the ricotta, mozzarella, pesto and the egg (the egg keeps the filling from getting too runny when cooked). Roughly chop the spinach and stir it into the cheese mixture. Refrigerate the filling until you are ready to use it.

STEP 2: Cook the pasta according to the directions on the box (boil for 12 min.). I added 1 Tbsp of cooking oil to the boiling water to keep the shells from sticking to each and the pot. You will still need to gently stir a few times during cooking. Be careful not to over cook the pasta or else it will rip easily and be too mushy after cooking with the filling and sauce. Drain the pasta and rinse with cool water to stop the cooking process. Let the pasta drain.

STEP 3: Preheat the oven to 350 degrees. The shells roll up tight (see photo below) when they are cooked so use the fingers on one hand to hold them open as you spoon about 3 Tbsp of pesto cheese mix into the center of each. There should be enough pesto cheese mix to fill the shell so that it stays open just slightly (the edges should be about 1/2 inch apart). Fill as many shells as you can with the cheese mix.

STEP 4: Spread one cup of pasta sauce in the bottom of a glass baking dish. I used a 9.5×14 inch dish because that was all that I had available at the time but it was too big for 22 shells. You want to pack them in tightly in a single layer. If you space them too far apart, they will dry out during the cooking process. Place all of the shells in the baking dish as close together as possible and pour the remaining 2 cups of sauce over top. Bake for about 30 minutes at 350 degrees or until the sauce is bubbling up around the edges.

pesto stuffed shells
Stuffed shells prior to baking


Step By Step Photos

basil pesto
I would make fresh pesto if I had a big basil plant but I don’t so I buy this pesto at the store. The price is very reasonable in my area and it only took about half a jar for this recipe.

chopped spinach
I added this roughly chopped spinach because I like to hide vegetables everywhere I can!

pesto cheese filling
Here is the finished pesto cheese filling (ricotta, mozzarella, pesto, spinach and an egg).

cooked shells
After cooking the jumbo shell pasta, they will coil up pretty tightly so you will need to use one hand to hold each one open as you fill it with a spoonful of pesto cheese mix with the other. It’s easier than it sounds but a little messy.

stuffed shells
Here are some stuffed shells before cooking. If you over fill one (like the one in front) you can scoop a little out to fill another… or you can just leave it and have fewer but fatter shells.

stuffed shells plated up
Pack the shells into a baking dish with sauce underneath and on top. Bake for 30 minutes then serve… with garlic bread, a big salad and maybe a glass of wine!

NOTE: Leftover pesto should not be wasted… it’s too precious. Pesto freezes really well so pour it into a freezer bag, label it and save it for a rainy day (maybe make some Pesto Chicken with it later!).

This recipe is pretty cheese and I DID tell myself that I was going to watch my saturated fat intake so here are a couple of alterations that you can do to make this dish a little healthier. First, use part-skim ricotta, not whole. Yes, whole tastes better but once the pesto is in there, you won’t notice. Use 2% mozzarella for the same reason. Lastly, you can add double the spinach which will add texture, fiber, nutrients and bulk up the cheese mix allowing you to fill more shells. As with any dish that is rich or cheesy, watching your portion size goes a LONG way so pack your portions out ahead of time!



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balsamic oven fries $3.49 recipe / $0.58 serving

March 3rd, 2010 The FLHC

As a side dish to my Cranberry and Walnut Stuffed Pork Loin last week, I made up some thick cut french fries… well, oven fries because I don’t have a deep fryer and my conscious is happier with baked fries anyway. Oven baked fries still come out crispy and you can add any sort of flavoring to them before they go in (garlic, chili, parmesan… ANYTHING). For some reason I was craving “fish and chips” last week so I decided to douse my oven fries with balsamic vinegar when they came out of the oven. They were spectacular but if you don’t like balsamic vinegar, just eat them plain or dipped in your favorite sauce. The key here is that they’re cheap, versatile and yummy!

Balsamic Oven Fries

Total Recipe cost: $3.49

Servings Per Recipe: 6

Cost per serving: $0.58

Prep time: 10 min. Cook time: 40 min. Total: 50 min.

INGREDIENTS COST
3 lbs. russet potatoes $1.79
2 Tbsp. olive oil $0.21
1/4 tsp garlic powder $0.05
1/2 tsp salt $0.05
hand full fresh parsley $0.19
6 Tbsp. balsamic vinegar $1.20
TOTAL   $3.49



STEP 1: Preheat the oven to 425 degrees. Wash the potatoes very well so that the skins are clean and edible. Cut the potatoes into thick wedges.

STEP 2: Place the potato wedges in a bowl and toss with the olive oil, salt and garlic powder. Spread the potatoes onto a baking sheet (or two) so that they are in one layer (all touching the baking sheet) and have a little space between them. If they are too crowded the moisture from the potatoes will get trapped and steam them as they cook yielding a soggy fry.

STEP 3: Bake in the oven at 425 degrees for 30-40 minutes or until they are all brown and crispy on the edges. Check them at 30 minutes and adjust the cooking time to get them to your desired degree of brown-ness (I know, that’s not a word).

STEP 4: Place the cooked fries in a bowl and toss with chopped parsley. Drizzle with balsamic vinegar just before serving.

NOTE: This makes a LOT of fries. Luckily, you can easily adjust the recipe to use any amount of potatoes. I had to use two baking sheets to cook these so you may want to use only 2 lbs. of potatoes.

One night when I was super starving, I grabbed a plate of these, sprinkled them with some shredded cheddar and nuked them for a minute… wow. I can only imagine if I had some chili on hand… Heavenly homemade junk food!



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apple crisp $3.41 recipe / $0.57 serving

March 1st, 2010 The FLHC

It’s not too often that I make sweets (the last one was lemon ricotta cookies back in january) so I didn’t feel guilty about giving into my craving for warm apple crisp topped with cold vanilla ice cream! The problem came when I started researching apple crisp recipes. There are SO many out there (probably because the dessert is as old as time) that I had trouble deciding which way to go. In the end I decided to go with the basic, tried and true recipe from my Joy of Cooking Cookbook (altered to make a smaller batch). This is the first time that I have made apple crisp so I figured I would stick with the basics and experiment next time. If you’re an apple crisp pro, try some of the variations that I saw like adding crushed up ginger snaps or cinnamon graham crackers to the topping or pouring dulce de leche in with the apples (YUM). Let me know how it turns out!

Apple Crisp

Total Recipe cost: $3.41

Servings Per Recipe: 6

Cost per serving: $0.57

Prep time: 15 min. Cook time: 45 min. Total: 1 hr.
The vanilla ice cream pictured with the apple crisp was $0.23 per half cup serving.

INGREDIENTS COST
4 medium (2 lb.) apples $2.00
1 medium fresh lemon $0.30
1/2 cup flour $0.27
1/2 cup rolled oats $0.10
1/2 cup brown sugar $0.24
1/2 tsp salt $0.05
1 tsp cinnamon $0.10
1/4 tsp nutmeg $0.05
6 Tbsp butter $0.30
TOTAL   $3.41



STEP 1: Preheat your oven to 375 degrees. Wash, core and chop the apples into one inch cubes. Place the apple chunks in a 9×9 inch baking dish. They should be about two layers of apples deep. If they just cover the bottom either cut more apples or use a smaller dish. Squeeze the juice from half of the lemon over the apple chunks and toss to coat.

STEP 2: In a medium mixing bowl combine the flour, oats, brown sugar, salt, cinnamon and nutmeg. Stir until they are well combined.

STEP 3: Add the cold butter and mix until it is well incorporated. If you have a pastry cutter, this works best. If you don’t have one, don’t worry, just cut the butter into small chunks and then smear them into the dry mix using your hands (clean of course). Small chunks of butter are okay. See the photos below for what it should look like when it is mixed.

STEP 4: Pour the crumble topping over the apples and bake for 45 minutes. Serve warm topped with a scoop of cold ice cream! DELICIOUS!

Step By Step Photos

Chopped Apples
Wash and chop the apples. Toss with juice from half of a fresh lemon.

Dry Ingredients
Combine the dry ingredients (flour, oats, cinnamon, nutmeg, salt and brown sugar).

Crumble Topping
Mix in the cold butter until it is mostly incorporated. Some butter chunks are okay. Pour the topping over the apples and bake for 45 min at 375 degrees.

Apple Crisp



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stuffed poblano peppers $6.18 recipe / $1.03 serving

March 1st, 2010 The FLHC

Whew, what a week… after having out of town visitors for the past four days, I am finally getting back into my routine (school, blog, sleep… school, blog, sleep… school, blog… well, you get the idea). Anyway, I needed something quick an easy to make today that would feed me for the rest of the week. Stuffed poblano peppers fit the bill. Well, they weren’t exactly quick (thanks to the rice and pepper roasting process) but a lot of that time was “passive cooking” so I was able to take care of other business at the same time.



I decided to do a vegetarian stuffed poblano but if you have extra chorizo, other sausage or chicken waiting in your freezer, by all means cook it, chop it and add it into the mix! My peppers contained seasoned rice, black beans, salsa and cheese. It is a classic combo that I can’t ever seem to get enough of. Stuffing it into smokey and slightly spicy poblano peppers just made it extra special. I love these stuffed peppers because they are a cute little self contained meal that is easy to reheat and devour whenever I’m hungry. Normally I would put a dollop of sour cream right on top too but I gotta watch the saturated fat to keep my cholesterol in check so… you know.

Stuffed Poblano Peppers

Total Recipe cost: $6.18

Servings Per Recipe: 6

Cost per serving: $1.03

Prep time: 30 min. Cook time: 1 hr. 30 min. Total: 2 hrs.

INGREDIENTS COST
1 cup uncooked long grain rice $0.30
2 cubes bullion (vegetable or chicken) $0.24
1/4 tsp chili powder $0.05
1/4 bunch fresh cilantro $0.17
6 medium-large poblano peppers $2.98
4 oz. cheese $0.99
3/4 cup (divided) salsa $0.52
1 can black beans $0.87
variable non-stick spray $0.10
TOTAL   $6.18



STEP 1: Cook the rice in a medium pot with 1.75 cups of water and two buillion cubes. (instructions for cooking rice here) While the rice is cooking, finely chop the cilantro. Mix the cilantro and chili powder into the rice after it has finished cooking. Set the rice aside until you are ready to use it.

STEP 2: While the rice is cooking, roast the poblanos. Preheat the broiler to 400 degrees. Spray a baking sheet and coat all sides of the poblano peppers with non-stick spray (you can rub olive oil all over them but I find spraying is much easier). Place the baking sheet a few inches under the broiler (I use the second rack level) and broil on each side for 5 minutes.

STEP 3: After broiling the poblanos, the skin should be blistered and bubbly. Immediately place the peppers into a ziplock bag for about 15 minutes to allow the steam to loosen the skin. Remove them from the bag and peel away as much of the skin as possible (be gentle and it is okay if you can’t get ALL of the skin).

STEP 4: Cut a boat shaped piece out of each pepper and then carefully remove the seeds and seed pod. Save the pieces of pepper that are removed to make the openings because it makes a great ingredient for salads, burrito bowls or quesadillas (breakfast quesadilla anyone?).

STEP 5: Preheat the oven to 350 degrees (bake, not broil this time). Gently fill the peppers with layers of seasoned rice, salsa, cheese and beans. I began with rice (1/3 to 1/2 cup), then 1 Tbsp of salsa, 1/3 oz. of cheese, beans (as much as I could stuff in), then more salsa and cheese (same amounts as before).

STEP 6: Place the peppers back in the oven and bake until they are heated through and the cheese is melted (about 20 minutes). Enjoy!


Step By Step Photos

seasoned rice
Cook the rice using 2 bullion cubes then mix in minced cilantro and chili powder after cooking.

prepped poblanos
Prepare the poblanos for roasting by coating them in oil and placing them on a baking sheet. Place under the broiler for 5 minutes on each side.

roasted poblanos
After roasting the skin will be blistered. Place in a ziplock bag for 15 minutes to allow steam to loosen the skin.

open poblanos
Peel off the skin, cut an opening in each and remove the seeds and seed pod.

stuff poblanos
Layer in the rice, salsa, cheese and beans… I added more salsa and cheese after this picture. Bake for 20 minutes at 350 degrees until they are heated through and the cheese is melted. Dig in!

stuffed poblano peppers

NOTE: I had a little left over rice and beans so I piled that into a container with salsa and the chopped up bits of poblano that were cut away to make the openings. I sealed up the container and put it in the freezer. Later I can just pull it out, defrost in the microwave, add some sour cream or cheese and have a nice little burrito bowl! YUM!



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parmesan kale pasta $3.69 recipe / $0.62 serving

February 27th, 2010 The FLHC

I saw this recipe a few months back in Bon Apetit and it only briefly grabbed my attention. It wasn’t until I saw it AGAIN on Mehan’s Kitchen that I thought, “I have to make this immediately!” Maybe I was just craving greens or maybe Bon Apetit needs to hire Mehan to do their food photography… either way, I am glad I tried the recipe out. I loved Mehan’s idea for adding sausage to the recipe but I opted out this time because my diet this past week has been particularly meat heavy. Next time, though, sausage it is! Also, I forgot to buy a yellow onion at the store and although they taste quite different, I used half of the red onion that was in my fridge. It was still delicious and it added a splash of color!

The recipe turned out pretty tasty, it reminded me a little of the lemon parsley pasta I made a while back but with more greens. I will be making this again because I really enjoyed the flavors but next time I will make two changes. 1) I will be using bowtie pasta because I find it really hard to stir chunks of stuff (like kale) into thin spaghetti. The spaghetti tends to clump together and all of the other ingredients migrate to the outside of the bowl. 2) I will definitely use two bunches of kale because I would like the kale to pasta ratio to be a bit more even. Then, maybe then, this dish will be perfect.

Parmesan Kale Pasta

Total Recipe cost: $3.69

Servings Per Recipe: 6

Cost per serving: $0.62

Prep time: 5 min. Cook time: 25 min. Total: 30 min.

INGREDIENTS COST
1 bunch fresh kale $0.99
8 oz. thin spaghetti or bowtie pasta $0.50
1/2 onion $0.21
4 cloves garlic $0.09
2 Tbsp olive oil $0.21
1 medium lemon $0.33
3 oz. shredded parmesan $1.31
to taste salt and pepper $0.05
TOTAL   $3.69



STEP 1: Finely chop the onion and garlic. Heat 2 Tbsp of olive oil in a large pot over medium/high heat. Add the garlic and onion and saute until soft.

STEP 2: Wash the kale and remove the leafy green bits from the stem (some say cut it off but I just grabbed and pulled!). Rip or cut the kale into pieces about 2×2 inches. Add the kale and 1/2 cup of water to the pot with the onion and garlic. Stir it a bit, add a lid and turn the heat down to medium/low.

STEP 3: While the kale cooks down, cook your pasta according to the directions on the package (boil for 5-7 minutes). Drain the pasta and set aside.

STEP 4: When the kale has reduced in size by 1/2, changed to a dark green color and is tender (taste some, about 15 minutes of cooking), add the pasta, juice from the lemon, salt, pepper and parmesan cheese. Stir it all together and serve!

Step By Step Photos

cook onions and garlic
Cook the onions and garlic in olive oil until soft.

add kale
Add the kale and 1/2 cup of water. Turn down the heat to medium/low, add a lid and let simmer for about 15 minutes. Cook the pasta as the kale simmers.

add the rest
Once the kale is tender, add the pasta, lemon juice, salt, pepper and parmesan cheese. Stir to combine and serve!

Parmesan Kale Pasta



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