Wednesday, September 29, 2010

Veggie'ng Out

Tonight, dear readers, I introduce you to my most requested dish. This has been my fallback meal because it's healthy, cheap, warm, delicious and dependable. (It also makes great leftovers, especially if you stick it in a baguette.)

This dish--in its many variations--has traveled the world with me. I made it in Los Angeles for a big dinner with all my friends. I made it in a fraternity house in Berkeley, where I couldn't be sure I wasn't getting eggplant-infused diseases. I made it in a hostel in Budapest during Passover, adding matzah for some extra crunch. I made it in a small Spanish town called Conil de la Frontera, where I cooked for 9 people and the stove kept short circuiting every time I tried to sautee the eggplant. And now, in San Francisco. I can vouch for it: if you like eggplant, cheese, and red sauce, and you like having money left in your wallet, this one is for you.


HEALTHIEST, CHEAPEST EGGPLANT PARMIGIANA

THE GOODS

1 Eggplant ($1.49)
1 jar Clasico carmelized onion and roasted garlic tomato sauce ($1.99)
About 1 cup parmesan cheese - I like Trader Joe's shaved Asiago, Romano, Parmesan ($2.99)
Salt
Pepper
Garlic or garlic powder
Olive oil

The Grand Total: $6.47, which will make you at least 2-3 servings (I like taking it to work for a hot lunch the following day.)

THE WAY

Preheat the over to 375 degrees Fahrenheit. Slice the eggplant (I like to do it width-wise, but you could do either) into thin slices. Lay the eggplant slices in one flat layer in a glass casserole dish or on a cookie sheet.

Drizzle with about 1-2 tablespoons of olive oil and try to spread the olive oil around with your fingers or a spoon. Sprinkle with salt, pepper and garlic powder--about 1 teaspoon each of salt and garlic powder and 1/4 teaspoon pepper. Note: I usually use about 2-3 cloves of fresh garlic chopped up, but I was lazy after a long day.

Roast the eggplant for about 40 minutes, or until it starts to be translucent but not brown. (At this point, I like to reserve some of the eggplant for my sandwiches or salads later in the week.) Pour in the whole jar of tomato sauce. The more the merrier, in my opinion. Sprinkle the parmesan cheese, and mozzarella too if you have it, on top of the sauce. Now, broil for about 10 minutes. Good to the last bite every time.
Note: If you are in a time crunch, sautee the eggplant instead of roasting it. Just put olive oil in a sautee pan over medium heat, and sautee the eggplant in batches so that it becomes translucent. Then just layer it in a casserole dish and broil it, following this recipe, if you want it to be crispy on top. Or, if you don't mind eating delicious "eggplant shmush," as my friend Becca calls it, just toss the sauce and cheese and all the eggplant into your sautee pan until it's all hot. Then, plate it and gobble up.

Tuesday, September 28, 2010

Fancy Kid Food

It was yet another culinary dilemma: I had an "Adult Versions of Kid Food"-Themed Potluck at work the next day, it was 11: 15 p.m., and I had nothing fun and edible to bring. After mulling over the traditional but expected options--mac and cheese, mud pie, jello--I took to the pantry. Less than half an hour later, I had a treat that would put a smile and a chocolate slather on any kid's (or coworker's) face.

MILKY WAY PRETZEL POPS

 

THE GOODS



Bag of Milky Ways ($4.99)
Bag of wheat pretzel twists ($1.99)
1/3 bag of chocolate chips ($1.99)
2 tablespoons of butter ($1.99)
Optional:
Almonds
Coarse sea salt

The Grand Total: $10.96

THE WAY

First, unwrap all the Milky Ways. As you're doing this, boil water in a medium to large saucepan. Also, take out a couple of nonstick cookie sheets.





When the water's boiling, place a slightly smaller saucepan over the other saucepan, so that it's resting on top. Throw in the milky ways, butter, and chocolate chips.






While the chocolate is melting, if you're planning on using almonds, toast them for 5-10 minutes in the oven or toaster oven. Let them cool for a couple minutes, then chop.





Be sure to stir the chocolate occasionally, until the mixture is all melted together  and is a taffy-like consistency.







When it looks like this, start dipping the pretzel twists in the milky way shmush. Place the dipped goodies on the cookie sheets. If you want to cover them in almonds or sea salt, let them cool for about 30 seconds and then press the toppings into the chocolate. FYI, the sea salt ones were the crowd favorite.

TA DA!


Sunday, September 26, 2010

Do It Yourself BBQ For Cold Summer Nights

San Francisco summers. *Sigh.* There truly is nothing like the feeling of shivering under a blanket of mist and craving a good, old-fashioned summer barbecue. Well, when the urge to get a BBQ stain on your white t-shirt strikes you, don't let the fog horn get you down. Take matters into your own hands....

BARBECUE CHICKEN (IN THE KITCHEN) AND ROASTED ROSEMARY CORN CRAZINESS
+ A FRESH SALAD (IN CASE YOU'RE REALLY HUNGRY)

THE GOODS


For the chicken
Chicken breast (about $2)
Barbecue sauce ($1.99)
Salt and pepper

For the corn
Frozen corn ($1.99)
Red onion ($0.40)
Rosemary (from Mom's garden)
1 Tomato,  or a handful of cherry tomatoes ($0.40)

For the salad
Spring mix lettuce ($1)
Heirloom tomato ($1)
Some more of that red onion
Marinated artichoke hearts ($1.99)
Balsamic vinegar or your dressing of choice

The Grand Total: $10.77 max 

THE WAY

Sprinkle salt and pepper on both sides of the chicken. Smother it in barbecue sauce and place it on a sautee pan on medium heat. Sautee it for about 5-10 minutes on each side, or until it doesn't look pink and it feels less tender. You can cut into it to double check that it's cooked through.

In the meantime, chop the onions and tomatoes in good sized chunks. Spray Pam on another sautee pan, and begin roasting the corn. When the corn looks like it's thawed, add the rosemary and the other veggies and let them all roast in the pan for about 10 minutes, or until the start to look slightly brown and roasted.

For the salad, slice tomatoes, artichoke hearts and red onion and assemble on top of lettuce. Add the dressing. Imagine you smell sunscreen and beer.

Friday, September 24, 2010

Zuppe for Suppa'

I swear I don't hate the cold that much, I'm just not quite accustomed to it yet. So, while walking home from work late one evening, taking deep breaths of the brisk air and feeling the pinch in my cheeks, I decided it was a soup night. I didn't have a lot of ingredients, but I found this great and easy recipe from Rachael Ray and decided to simplify, cheapify, and put it to work.

The result: Magnifico! Let's just say I ate 2 servings for dinner, and 2 for lunch today (accompanied by every tomato soup's best friend - the grilled cheese sandwich).

This is adapted from Rachael's recipe.

SOUL WARMING GREEN BEAN MINESTRONE


THE GOODS

15 oz. can of tomatoes ($0.99)
1 onion, I used yellow ($0.50)
1 rib of celery ($0.25)
Box of chicken soup powder flavoring ($3.49)
Red pepper flakes ($2.99)
Olive oil
Salt and pepper
Fresh basil (optional, but I got it for free from Mom's garden)
Cheese - parmesan would be good, but I didn't wanted to buy any so grated cheddar that I had lying around
Crusty bread or crackers for dipping

The Grand Total: $8.22, which you could do for much cheaper if you don't buy veggies from the little corner market, like I did in my desperation 

THE WAY

Chop the garlic, the onion, and the celery. Add about 2 tablespoons of olive oil to a pot. Place it over medium heat. Add garlic and some crushed red pepper flakes (I did about 1 tsp), stir. Then stir in the onions, and celery. Cook 10 minutes, then add in the chicken stock (I used 2 tsp of the instant stock and 2 cups of hot water), tomatoes and green beans.


Bring soup up to a bubble and season with salt and pepper, to your taste. Simmer 5 minutes. Turn off the heat, tear the basil, and toss it into the soup. Ladle up the soup and serve with grated cheese and bread.

Thursday, September 23, 2010

What Do You Get When You Put Together Maple Syrup and Pickles?

When I came home tonight and saw the 1 leftover gnocchi hidden in a tupperware in the back of my fridge (like a couple of sad old ladies, my roommates and I save EVERYTHING), I craved the sweet and savory combo of the sweet potato gnocchi. But I only had 2 sweet potatoes left, and I had taken a chicken breast out of the freezer.

I was in a pickle. But that got me thinking about how I could use that leftover maple syrup....

Thanks to Google, my fabulous research skills, my two cents, and this recipe from eHow.com, I made my taste buds into happy campers.

Chew on this.

MAPLE SYRUP GLAZED CHICKEN BREAST AND CINNAMON SWEET POTATOES

THE GOODS

1 chicken breast - I used skinless, but it would be MUCH better with skin ($2)
1 sweet potato ($0.50)
1/3 of a cup of maple syrup ($5.49)
1 teaspoon of cinnamon ($1.99)
6 sage leaves (free, from Mom's garden)
1 tbsp olive oil
Salt and pepper 
A lil bit of flour

The Grand Total: $9.98 - but if you already bought the ingredients for my sweet potato gnocchi (see below), just $2!

THE WAY

Pull the skin back from the chicken pieces while leaving it attached. Season with salt and pepper. Rub with sage leaves and leave them under the skin. Place the skin back on. Dust the chicken lightly with flour. 

Heat about 1-2 tablespoons olive oil in a large skillet over medium-high heat. Meanwhile, preheat the oven to 325 degrees F.

Place the chicken in the skillet and brown it all on sides, letting it stay raw on the inside.

Peel the sweet potato and cut it into 1 inch chunks. Place it on the bottom of a casserole dish. Sprinkle with cinnamon and sprinkle with 2 more sage leaves. Place the chicken on top of the vegetables. Brush them with the maple syrup. Coat the chicken well.

Cover the casserole dish with tinfoil. Roast the chicken at 350 degrees F for about 40 minutes, or until the chicken is cooked through and the sweet potatoes are soft and juicy. Voila!

Wednesday, September 22, 2010

Feeling Cheesy

You know those times you're lazy, you're running low on money for the month, and you don't feel like running out to buy new ingredients? Well, here I am to prove that you can still make something delicious with just the right amount of nutrition and crispy, cheesy satisfaction.

ETC. ETC.!
a.k.a. Eggs, Tomatoes, Cheddar! Eggs, Tomatoes, Cheddar!



THE GOODS

Egg ($1.49 for a dozen, $0.12 for 1)
Slice of cheese ($1.99)
Slice of tomato ($0.40)
Slice of bread - anything you have on hand will be fabulous
Pam

These are all ingredients you should have on hand, but in case you don't have anything...
The Grand Total: $3.88

THE WAY

Lay a slice of cheese and a slice of tomato on a slice of bread. Place it in the broiler (I did mine in my toaster oven) for about 5 minutes, or until the cheese and the crust gets perfectly crispy.







In the meantime, spray a sautee pan with Pam. Place it over medium-low heat. Crack an egg on the pan, and let it cook for about 5 minutes, or until the white is cooked but the yolk is still slightly uncooked (depending on how you like it).
When the egg and the toast are done, pile your egg on top of your tomato and dig in.

Sunday, September 19, 2010

I'm Meat... Meatballin.

Tom Petty knew what he was talking about. Which is why I decided to follow suit.

Ever since my Bubba (read: grandma) made me some yummy meatballs last week, I've been craving the warm, comforting, way-too-full feeling of home-cooked ground meat smothered on some good old carbs. So I picked up some ground turkey from Trader Joe's and invited over some friends. We wined and dined and whined some more, and then followed with chocolate covered strawberries. There was no more whining after that. Anyways, I'll cut to the chase. Below, find the secret to meaty delight.

MAMMOTH MEATBALLS
*I worked off this recipe from foodnetwork.com (shameless plug for Barefoot Contessa, because she da bomb), but made do with what I had on hand.


THE GOODS

1 lb ground turkey or beef - we used turkey this time ($6.42)
3 garlic cloves ($0.30)
Red pepper flakes
Hard/stale bread - we used a baguette stub but you could also just buy bread crumbs
1 egg ($0.20)
Tomato basil sauce - premade in glass jar ($1.99)
Half an onion ($0.40)
Whole wheat spaghetti ($1.50)
Cheap red wine ($1.99)
Garlic powder (optional)
Flour (you should have this)
Olive oil
Salt and pepper

The Grand Total: $12.80 for 5 people, $2.56 per person

THE WAY

Chop the garlic. Heat 2 tablespoons of olive oil in a small saute pan over medium heat. Add the garlic and cook until soft, about 1 1/2 minutes.

In the meantime, use a cheese grater to grate the stale bread into bread crumbs. Whisk the egg in a large bowl. Add the browned garlic and meat. Mix together until combined. Begin adding bread crumbs 1 tablespoon at a time until the mixture just holds together. Season with salt and pepper, to taste. (The recipe I read recommended that you cover and refrigerate for at least 30 minutes, but I was hungry so I ignored that tidbit). Sprinkle with some flour, 21 seasoning salute, and garlic powder. Form the meat into 1 1/2-inch balls.

Heat the remaining 1 cup of oil in a large saute pan over high heat. Add the meatballs and fry until golden brown on all sides. Carefully remove to a baking sheet lined with paper towels.

While the meatballs are cooking, chop the onion and, using olive oil, saute it over medium heat until it starts to brown. Pour in the pasta sauce and add about 1/4 cup of red wine. Plop in the meatballs. When it's all heated and wonderful, pile it on top of your pasta and call it a day!

Thursday, September 16, 2010

CarmaCarmaCarmaCarma-lized Chameleon(ions)

I know what you're thinking. ("Why can't I carmelize onions real good?") Well, as long as you fix your grammar, today's your lucky day.

THE MOST DELICIOUS CARAMELIZED ONIONS YOU EVER DID HAVE
*Note: This recipe is also fabulous for cherry tomatoes, which you can throw in with the onions or have on their own for a whole different treat.



THE GOODS

Onions (less than $1)
Olive Oil (or any kind of oil if you can't afford to splurge)
Balsamic Vinegar (If you don't have it, invest in it! $2-3 at Trader Joe's)
Salt and Pepper

The Grand Total: Less than $1

THE WAY

Peel and slice onions -- red are best!  In my opinion, the thinner the better, but I also like to keep the rings in tact.

Pour about 2 tablespoons of olive oil into a saute pan. Swirl it around so that the oil coats the bottom of the pan in a thin layer. Place the pan over medium heat.

Throw the onions in the pan. Sprinkle with salt and pepper. Stir them quickly to make sure they're all coated with the oil.

Now for the most important part: LEAVE THEM BE! The onions will caramelize when their natural sugars seep out and start to crisp. This won't happen--or not nearly as much--if you don't fight the temptation to keep stirring them up.

After about 5 minutes, give them a quick stir so the other sides get to crisp too. After another 5 minutes, pour in 3 tablespoons or so of balsamic vinegar. Stir and let it sit again for another 5 minutes or so, or until you can no longer resist the urge to start eating them.

I like eating them in a salad with baby lettuce, feta, veggie burger, artichoke hearts, and balsamic vinaigrette, or just on a baguette. Crunch away!

Tuesday, September 14, 2010

When Life Gives You Sweet Potatoes

 
It was a cold San Francisco night. With the Cal game on in the living room and an apartment full of good company and good cheer (thanks to sangria--supplied by me--and Blue Moon beer--supplied by a bearded gentleman), I decided to make the kitchen smell like sweet potato heaven. And I stuck to my guns. The gang approved.

 

SWEET POTATO GNOCCHI WITH MAPLE CINNAMON SAGE BUTTER SAUCE

*This recipe is copied directly from Giada's recipe from foodnetwork.com






















THE GOODS

Note: This makes PLENTY for 6 people plus leftovers!

2 lb sweet potatoes ($2.99)
2/3 cup whole milk ricotta cheese ($3.49)
2 teaspoon ground cinnamon ($1.99)
1 1/4 cups all-purpose flour, plus 1/3 cup for the work surface (you should have this)
1/2 cup unsalted butter (1 stick) (4 sticks $2.99)
20 fresh sage leaves (a bunch for $1)
2 tablespoons maple syrup ($5.49)
Salt and black pepper

The Grand Total: $17.95 for 6 people plus leftovers, $2.99 per person!

THE WAY

For the Gnocchi: Preheat the oven to 425 degrees F.

Pierce the sweet potato with a fork. Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes depending on size. Cool slightly. Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups. Transfer the mashed sweet potatoes back to the large bowl. Add the ricotta cheese, 1 1/2 tsp salt, 1 tsp cinnamon, and 1/4 tsp pepper and blend until well mixed. Add 1 1/4 cups flour, 1/2 cup at a time until a soft dough forms (we ended up using way more than this - maybe 4-5 cups!). Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue with the remaining gnocchi.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.

For the Brown Butter sauce: While the gnocchi are cooking melt the butter in a large saute pan over medium heat. When the butter has melted add the sage leaves. Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown. Remove the pan from the heat. Stir in the cinnamon, maple syrup, salt, and pepper. Careful, the mixture will bubble up. Gently stir the mixture. When the bubbles subside, toss the cooked gnocchi in the brown butter. Transfer the gnocchi to a serving dish and serve immediately.

If you're anything like us, follow with a game of Catchphrase and plenty of Ollalieberry pie (bought at local farmer's market).

Saturday, September 11, 2010

Hakuna Frittata

What better way is there to say "Good morning, world!" than engorging yourself on a delicious frittata? My thoughts exactly. Hence this easy recipe to give yourself a cheesy start to your day.

FIESTY FRITTATA 
With Cherry Tomatoes, Scallions, and Crusty Parmesan


THE GOODS

3 eggs (a dozen is $1.49, so about $0.37)
A handful of cherry tomatoes ($2.99 for a big pack)
Frozen corn ($1.99)
3 scallions ($0.20)
Parmesan cheese, or whatever you've got ($1.99)
1/4 cup of milk (you should have it)

The Grand Total: $7.54 to feed 2 with some leftovers, $3.77 per person!

THE WAY

Chop the scallions. Slice about 10 or so cherry tomatoes in half. Spray an OVEN SAFE (a.k.a. all metal is usually ok) sautee pan with Pam. Sautee the scallions, tomatoes, and about 1 cup of corn on medium heat for about 10 minutes, or until they start to lightly brown.

In the meantime heat your over to 450 degrees and beat 3 eggs and 1/4 cup milk in a small bowl. Add salt and pepper to taste. When the veggies look done, pour the eggs into the pan. Let them cook lifting up the edges occasionally and allowing the uncooked liquid to slide under the cooked. Cook for about 5-10 minutes, or until your frittata looks cooked all over except for a pool of liquid in the middle. When it gets to that point, sprinkle a generous portion of parmesan (maybe 1/2 cup) on top of the frittata, and stick it in your preheated over. Allow it to cook for about 10-15 minutes, or until the top starts to look good and crispy. Bon appetit.

Thursday, September 9, 2010

Cheapers Creepers

While I normally try to buy fresh food as much as possible, I've been making the occasional appearance in the frozen isle. We're working on our relationship, but I think we might have a good thing, although I'm wary that things could get icy.

My latest foray into the Trader Joe's freezer produced this masterpiece. I'm not even getting cold feet about it.

SAUCY SOY GINGER SALMON BURGER SNUGGLING WITH LETTUCE (AND PARMESAN ENCRUSTED TOMATOES)
FOR SHORT, I CALL IT "HALLELUJAH"

THE GOODS

Frozen Salmon Burgers (5 for $3.99)
Soy Ginger Vinaigrette (Trader Joe's, $1.99)
Red onion ($0.20 - still using mine from Chinatown)
Lettuce ($1 at farmer's market)
Tomato ($0.30)
Parmesan ($1.99)

THE WAY

Slop some Soy Ginger Sauce on your salmon patty. Slice up some onions. I cooked all of the above on my George Forman grill for about 3-5 minutes on each side, but you could also use a barbecue or stovetop pan.

In the meantime, slice up a tomato. Sprinkle it with lots o' parmesan. Place on a cookie sheet or tinfoil, and broil for 3-5 minutes. I did mine in the toaster oven.

When you're all cooked up, make it look pretty, top the burger off with some more sauce, and show off to your friends. The end.

Tuesday, September 7, 2010

Drunken Mushrooms

We all have those night where we feel like being a little bit crazy. So do my mushrooms. Check it.

DRUNKEN MUSHROOMS
*based on this recipe, minus some $'s plus some sense


THE GOODS

1/2 basket ugly shitake mushrooms ($1.50 - they were on special cuz they were ugly, but I don't discriminate)
1 cup red wine (Trader Joe's Charles Shaw, $1.99)
Butter or Pam (whichever you have)
Lemon ($0.20)
Salt and pepper

The Grand Total: $3.69 - less if you have red wine or lemon lying around, which I obviously did

THE WAY

Wash the mushrooms by rubbing them gently with a damp paper towel.

If using butter, put about 1 tablespoon in a sautee pan and melt over medium heat. If using Pam, spray the pan, place it over medium heat, put in the mushrooms, and spray them again.

When the mushrooms begin to squeal (literally, you'll hear them poppin and sizzlin), add about 1/2 cup - 1 cup of red wine, salt and pepper. Simmer on low heat for 5 minutes, so the red wine reduces to a thicker consistency.

Dump those wild shrooms on your place. Squeeze on a bit of lemon juice, and reign those babies in.

Monday, September 6, 2010

A Little Pizza Heaven



The ambiance screamed pizza night: 3 girls (with a remarkably stocked cheese drawer) on a tight budget, craving carbs. I know better than to fight fate. So I brought back some pizza dough from Trader Joe's, divided it into three, and each of us let our creative juices begin to flow....


3X THE PIZZETA, 3X THE FUN


THE GOODS

Pizza dough ($1.49)
Flour (hopefully you have this)

For the RC:
Gorgonzola cheese ($2.12 - for about 1/3 of the block I invested in)
Figs (I used leftovers, but $2.99 for a basket)
Fresh Sage ($1 for a bunch)
Balsamic vinegar (you should have it)

For the Amy:
Za'atar, a Mediterranean spice ($1.99)
Frozen Corn Kernels ($1.99)
Cherry tomatoes ($2.99)
Mozzarella cheese (she used string cheese, for $1.00)
White/Yellow onion ($0.40)

For the Adriana:
Gruyere (she used some leftover, but let's say about $2.99)
Fontina ($2.47)
Garlic (she buys crushed garlic from Trader Joe's, $1.99)
Canned artichoke ($0.99)
1 tomato ($0.40)
Olive oil (you've got it)

The Grand Total: $24.81 for 3 personal size pizzas, $8.27 per person

THE WAY

Take the dough out of the fridge and let it sit for 20 minutes, according to the directions on the package. In the meantime, preheat the oven to 350 degrees. While you're waiting, follow the directions below to begin preparing the pizza ingredients.

After the 20 minutes are up, divide the dough in 3. Gently roll it out (I use my hands and hold the dough vertically in the air, turning the dough around in a circle as if I'm driving a car so that it gradually stretches out) so that it's about 7 inches or so in diameter. You don't want it to be too thin or too thick.

Place on a lightly floured cookie sheet or metal pan. *Note: the directions on the package say to put the dough on a lightly oiled surface, but we accidentally ignored the directions and the result was fab.

The RC
Slice 10 figs in half. Bake at 350 degrees on a cookie sheet for 10-15 minutes.

Slice up about 1/2 cup of gorgonzola and tear about 4 fresh sage leaves into shreds. When the figs are done baking, arrange them on the pizza dough and layer cheese and sage on top. When the pizza is cooking (see directions below), pour about 1 cup of balsamic vinegar into a sautee pan on medium high heat. Let it reduce to a syrupy glaze, which you will then drizzle on the cooked pizza.

The Amy:

Chop 1/2 an onion. Slice 10-20 cherry tomatoes in half. Spray a sautee pan with Pam. Sautee the onion, cherry tomatoes, and corn on medium high heat, stirring occasionally, for about 10 minutes or until they begin to brown but do not burn.

While the veggies are cooking, sprinkle za'atar on 1/2 of the pizzeta. Drizzle olive oil on top. When the veggies are done, place them on the other half of the pizzeta. Chop up mozzarella cheese (or string cheese) and layer it on top of the veggie side--not the za'atar side.

The Adriana:

Grate a lot of cheese (about 1/4 cup fontina cheese and 1/8 cup gruyere cheese, maybe more depending on how cheesy you like it). Slice 1/2 of the can of artichoke hearts. Slice 1 tomato.

Mix 1-2 tablespoons of crushed garlic with about 1 tablespoon of olive oil. Spread it on your pizza dough. Follow the garlic with a layer of artichokes, then tomato slices, followed by a heap of cheese. If you have basil, put a few leaves on top.


 All:

Amy and Adriana are so excited that they can barely keep their hands off the oven.
Increase the oven heat to 425. When it's ready, put the pans or cookie sheets in the oven and bake them for 10-15 minutes, or until the crust and cheese looks crispy and delectable. If you're making the RC, drizzle balsamic glaze on top.

Sunday, September 5, 2010

Low Maintenance

For when you're lazy and don't have groceries.
 
SPAN-A-KO-BREAD-A


Yes, I was out of food. Yes, I resorted to the freezer. Yes, I resisted Taco Tuesday. But I ate like a (poor) queen.

This is how:

THE GOODS

1 slice of bread (you all have it - let's say $0)
Frozen Spinach ($.99 - I was on my last lil bit)
Cheddar cheese ($2.00 - parmesan would be delish too!)
Red onion ($.05 - I got a bag of 20 baby red onions in Chinatown for $1)

Grand Total: $3.04 or less (if you have cheese lying around)

THE WAY

Spray fry pan with Pam and place on medium heat. Toss in a handful of spinach--depending on your hunger level. Sautee for 5-10 minutes, or until spinach is hot a.k.a. no longer a frozen terd. In the meantime, toast your bread lightly and slice the red onion thinly. When the spinach is done, pile it on top. Slice some cheddar cheese and layer that on top of the spinach, topping off with red onion. Broil for 3 minutes or so. (I use the toaster oven. Anything to reduce the gas bill!)

Bon appetit.

Saturday, September 4, 2010

A Little Somethin' Somethin'

... so I had a hankering after dinner. So what? So my roommate and I whipped this bad boy up. So long!

'NANA NUTELLA NIRVANA


THE GOODS

Butter (butter's the best, but Pam or veggie oil is fine too, whatever you've got)
Banana ($0.19)
Nutella ($3.99 for a tub of deliciousness that will melt your world)
Mushu pancakes (Remember these? $1.30 for a pack of 30)

The Grand Total: $5.48 - cheaper if you have chocolate chips and wanna sub them in for nutella

THE WAY

You can choose to make this either crispy or mushy (confession: I've done both). It's kind of like a choose-your-own-ending Goosebumps. I know we all love those.

First, slice up your 'nana. Pop it on a fry pan on medium heat with a tablespoon of butter or oil, or just spray the pan with Pam. Fry it for 5-10 minutes, until the banana starts to caramelize (read: brown) a bit on the outside. Don't stir it: the less you move it around in the pan, the more it will caramelize.

If you want your Nirvana mushy...

Place a mushu pancake flat on a microwave-safe plate. Lay a damp paper towel on the pancake. Cover with another plate face down, so it forms a plate pocket. Microwave for 1 minute. This will steam the pancake

If you want your Nirvana crispy...

Butter/oil/spray a frypan (you can use the same one you used for your bananas if you transfer them to a plate). Lay a pancake flat on the pan and let it warm up for about a minute. Don't let it get too crispy: you still want to be able to roll it up.

Either way...

Once the pancake is warm, spread nutella generously on the pancake. I mean smother that bad boy. Place caramelized bananas in a line on one side and then roll the pancake up like a burrito. Spread some more nutella on the crack to seal.

Eat like a burrito if you must, but I prefer to slice like sushi to make it last longer.