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).

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.

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.

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.

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.

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.

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.