This week's dinner plans:
Sunday
Pad Thai Noodles with Broccoli, Carrot and Green peppers
Sliced oranges
Monday
Wheat Berry Salad
Potato-Cheese Soup
Cornbread Muffins
Persimmon Cookies
Tuesday
Salad
Beef Strogonoff
Brown Rice
Wednesday
Indian-spiced Chicken with Apricot Chutney
Cauliflower
Basmati Rice
Thursday
Veggie Pizza
Salad
Popcorn
Friday
Salmon Salad
Rosemary Biscuits
Lemon Bars
Meal Planning is an important part of my week. My philosophy is if you plan ahead then you are less likely to get in a pinch or get lazy and opt for takeout food. I'm flexible. I know things come up throughout our week. That's why I make dinner plans with wiggle room if I need to change my mind partway through the week.
I try to plan on the weekends for the week to come so I can go to our Saturday farmer's market, which always promises fresh food and great deals. Since we're doing the New Year's Pantry Challenge, I'm going to forego my usual trip the grocery store on Sunday evening. My hubby and I decided we wanted to save by eating out of the pantry but we were not going to sacrifice on our organic fruits and veggies or our weekly supply of raw milk. We know these are critical to good health and fighting off all the winter cold and flu germs. If it were summer time, I might be braver to live out of the garden but my garden has zilch right now so we headed for the market. (Sadly, I didn't get any lettuce or other winter veggies planted this year since we are selling our house.)
I started this week's meal plan by checking out the fridge, freezer and pantry. Then I got out my go-to recipe binder and a few cookbooks that have special sections for winter vegetable entrees. I also starting perusing this blog and others like Eatingwell.com and the Epicurious iPhone app for winter-inspired meals. AllRecipes.com is also a great resource for figuring out how to use random ingredients. You can use their search tool to add ingredients or put in ingredients you don't have/like.
After I had compiled the grocery list, we prepared for the market. My hubby and oldest daughter volunteered to go on the treasure hunt this week. First stop: Organic Farmer's Market on Barstow and First in Fresno in front of Kristina's Market grocery store. Second stop: Vineyard Farmer's Market on Shaw and Blackstone Avenues at the NW corner.
Here's what they got:
-2 half gallons raw whole milk
-1 bunch purple and orange carrots
-1 head cabbage
-1 head butter lettuce
-1 large bunch green onions
-10 apples
-broccoli
-cauliflower
-1 quart fresh-squeezed raw orange juice
They ended up spending $35 total and that will be our "food spending" for this week. Total score! I will add that we have a $20 certificate (LivingSocial coupon that we paid $10 for last month) in our arsenal for more fresh fruits, veggies and eggs. Technically, we're spending $45 this week until Friday. We'll see how it goes!
What are your tricks for getting fresh fruits and veggies into your diet during winter months? We would love to hear your ideas.
1.08.2011
New Year's Pantry Challenge: Make leftovers an Event, Day 5
Today's Menu:
Breakfast:
Waffles with Strawberry Jelly & Honey
Lunch:
Pizzadillas
Leftover Fried Rice
Leftover Mashed Potatoes
Snacks:
Pretzels
Cherries
Dinner:
Falafel sandwiches on Naan bread (which I found in the freezer yesterday)
Garlic-yogurt sauce
Hummus
Popcorn
Friday is Fun Day in the Gilmore house. That means I try to put on my creative mama hat and think up fun outings and ways to spend quality time with my girls. Today I also learned a very important lesson about leftovers: They taste so much better when you make them an event.
This morning the sun was hiding in our neck of the woods but there was plenty of fun inside. We set the table like a tea party - complete with Giada's new Magic Tea Party Set from Christmas - and had a par-tay! I toasted yesterday's leftover waffles, got out the honey and surveyed the condiments. Strawberry jam sounded very tea partyish so we got that out too. I poured some milk as our English-style "tea" and we had fun dipping our "tea cakes" and licking honey off our fingers. Mama even licked the honey jar - much to my girls squealing delight. (Take that, Pooh Bear!) This meal would even be fun for lunch or dinner, which may even add to the novelty of it all.
Tonight's meal was Falafel sandwiches, which is another one of my "Budget Bites" or cheap meals to make on the fly. They are little patties made out of chickpeas that are wonderful with hummus and a garlic-yogurt sauce. I think the traditional way to make them is to deep fry them, which creates a crispy outer shell. I prefer to saute in olive oil. My friend Leslie like to bake them and she says they turn out very good. Ericlee will always request these if I let him choose dinner. Get the kids involved and make it an event.
Breakfast:
Waffles with Strawberry Jelly & Honey
Lunch:
Pizzadillas
Leftover Fried Rice
Leftover Mashed Potatoes
Snacks:
Pretzels
Cherries
Dinner:
Falafel sandwiches on Naan bread (which I found in the freezer yesterday)
Garlic-yogurt sauce
Hummus
Popcorn
Friday is Fun Day in the Gilmore house. That means I try to put on my creative mama hat and think up fun outings and ways to spend quality time with my girls. Today I also learned a very important lesson about leftovers: They taste so much better when you make them an event.
This morning the sun was hiding in our neck of the woods but there was plenty of fun inside. We set the table like a tea party - complete with Giada's new Magic Tea Party Set from Christmas - and had a par-tay! I toasted yesterday's leftover waffles, got out the honey and surveyed the condiments. Strawberry jam sounded very tea partyish so we got that out too. I poured some milk as our English-style "tea" and we had fun dipping our "tea cakes" and licking honey off our fingers. Mama even licked the honey jar - much to my girls squealing delight. (Take that, Pooh Bear!) This meal would even be fun for lunch or dinner, which may even add to the novelty of it all.
Tonight's meal was Falafel sandwiches, which is another one of my "Budget Bites" or cheap meals to make on the fly. They are little patties made out of chickpeas that are wonderful with hummus and a garlic-yogurt sauce. I think the traditional way to make them is to deep fry them, which creates a crispy outer shell. I prefer to saute in olive oil. My friend Leslie like to bake them and she says they turn out very good. Ericlee will always request these if I let him choose dinner. Get the kids involved and make it an event.
1.06.2011
New Year's Pantry Challenge, Sharing Abundance, Day 4
Today's Menu:
Breakfast:
Fruit Smoothie
Waffles with honey
Lunch:
Pizzadillas
Apple slices
Snack:
Tangerines
Cherries
Dinner:
Taco Soup (Made by Forest)
Honey Cornbread Muffins with Butter
Oranges
Chocolate-dipped Peanut Butter Cookies (Made by Cori)
Today's highlight was the opportunity to share our abundance with others and live in community. For those of you who have been following along, you know that Monday we had a Pantry Party. Four friends showed up with extras from their own pantries and we all traded items and brainstormed new recipes. We also put together a bag of "abundance" to share with someone in need. The original plan was to donate this to our church pantry. I actually found out about a more tangible need through my dad. My dad volunteers with a program at our church called Celebrate Recovery. He told me about one of the veterans he works with who has been homeless for a while and is just getting his first apartment. My dad happily delivered the extra food to his friend. Other people from our church have been collecting furniture and kitchen items for this man.
Tonight we had dinner with our Life Group. Four of us couples from church have been meeting for dinner every other week for almost seven years now. Not only is it a great chance to encourage each other in our faith journeys, as parents and in our marriages, but it's also an opportunity to share in community. For this meal, our friends the Benedicts hosted and made a crockpot full of Taco Soup. I brought corn bread muffins. My friend Cori brought oranges fresh from her tree and made peanut butter cookies dipped in chocolate. I didn't have all the ingredients for those different parts of the meal but when we pooled our resources we had quite a feast!
Breakfast:
Fruit Smoothie
Waffles with honey
Lunch:
Pizzadillas
Apple slices
Snack:
Tangerines
Cherries
Dinner:
Taco Soup (Made by Forest)
Honey Cornbread Muffins with Butter
Oranges
Chocolate-dipped Peanut Butter Cookies (Made by Cori)
Today's highlight was the opportunity to share our abundance with others and live in community. For those of you who have been following along, you know that Monday we had a Pantry Party. Four friends showed up with extras from their own pantries and we all traded items and brainstormed new recipes. We also put together a bag of "abundance" to share with someone in need. The original plan was to donate this to our church pantry. I actually found out about a more tangible need through my dad. My dad volunteers with a program at our church called Celebrate Recovery. He told me about one of the veterans he works with who has been homeless for a while and is just getting his first apartment. My dad happily delivered the extra food to his friend. Other people from our church have been collecting furniture and kitchen items for this man.
Tonight we had dinner with our Life Group. Four of us couples from church have been meeting for dinner every other week for almost seven years now. Not only is it a great chance to encourage each other in our faith journeys, as parents and in our marriages, but it's also an opportunity to share in community. For this meal, our friends the Benedicts hosted and made a crockpot full of Taco Soup. I brought corn bread muffins. My friend Cori brought oranges fresh from her tree and made peanut butter cookies dipped in chocolate. I didn't have all the ingredients for those different parts of the meal but when we pooled our resources we had quite a feast!
1.05.2011
New Year's Pantry Challenge: Cleaning out the Freezer, Day 3
Today's Menu:
Breakfast:
Granola
Hard-Boiled Eggs
Leftover Fried Rice
Fruit Smoothie
Lunch:
Pita sandwiches with Ground Beef-Cabbage-Onion mixture (aka leftover wonton filling from last night but don't tell my kids)
Almond Butter & Strawberry Jelly Sandwich (Ericlee made this to take to work.)
Oranges
Snack:
Apple slices
Banana-Oatmeal Power Cookies
Dinner:
Sole with Sherry Sauce
Garlic Mashed Potatoes
Collard Greens
Brussel Sprouts with Lemon Butter
Today's dinner was created out of what I dug out of the freezer and what we had on hand. We actually don't have too large of a freezer but it is easy to lose things way in the back after a while. Every so often I need to take inventory on what is in there and force myself to use it.
I made it a treasure hunt and I discovered I have a lot of different types of beans (that's where I store my beans), a bag of amaranth (suggestions welcome!), wheat berries, some frozen bags of basil from our garden, all the fixings for our homemade Peanut Butter Coconut Granola, frozen cranberries that we can use for smoothies. And then I happened upon the Sole fish. I had two packages that I got on sale a few weeks ago at Fresh & Easy. I like to buy off their sale shelves once in a while. What I can't use right away I freeze. We only buy "Wild Caught" fish because it's healthier than "farm-raised." I frequently use Salmon or Mahi Mahi sold at Trader Joe's. Mind you I don't have any "regular" recipes for Sole so I decided I needed to experiment.
I also had a bag of collard greens and a bag of brussel sprouts passed on from another friend's pantry. These are two veggies I also do not have much experience. Time to dive in. I read through several fish recipes and perused several recipes on my favorite http://www.eatingwell.com/ for brussel sprouts. There had to be a way to make those things edible and appealing!
I decided to saute the Sole in butter because as Julia Child says, "With enough butter, anything is good." I also created a sauce by deglazing the pan with Sherry, which was also randomly in our pantry. The result was yummy and both my kids were fighting over the last pieces. The same sauce went over the sauteed brussel sprouts with a squeeze of fresh lemon. If I had walnuts, I would have made this recipe, but I didn't so I had to wing it.
My dad, who claims to hate brussel sprouts, asked for a second helping of the "delicious little cabbages." My hubby scarfed the collard greens, which were similarly sauteed in olive oil and chopped fresh garlic.
What are your favorite ways to cook fish? What about collard greens? Brussel sprouts? I'm always open to suggestions, especially when that's what's in the pantry.
Breakfast:
Granola
Hard-Boiled Eggs
Leftover Fried Rice
Fruit Smoothie
Lunch:
Pita sandwiches with Ground Beef-Cabbage-Onion mixture (aka leftover wonton filling from last night but don't tell my kids)
Almond Butter & Strawberry Jelly Sandwich (Ericlee made this to take to work.)
Oranges
Snack:
Apple slices
Banana-Oatmeal Power Cookies
Dinner:
Sole with Sherry Sauce
Garlic Mashed Potatoes
Collard Greens
Brussel Sprouts with Lemon Butter
Today's dinner was created out of what I dug out of the freezer and what we had on hand. We actually don't have too large of a freezer but it is easy to lose things way in the back after a while. Every so often I need to take inventory on what is in there and force myself to use it.
I made it a treasure hunt and I discovered I have a lot of different types of beans (that's where I store my beans), a bag of amaranth (suggestions welcome!), wheat berries, some frozen bags of basil from our garden, all the fixings for our homemade Peanut Butter Coconut Granola, frozen cranberries that we can use for smoothies. And then I happened upon the Sole fish. I had two packages that I got on sale a few weeks ago at Fresh & Easy. I like to buy off their sale shelves once in a while. What I can't use right away I freeze. We only buy "Wild Caught" fish because it's healthier than "farm-raised." I frequently use Salmon or Mahi Mahi sold at Trader Joe's. Mind you I don't have any "regular" recipes for Sole so I decided I needed to experiment.
I also had a bag of collard greens and a bag of brussel sprouts passed on from another friend's pantry. These are two veggies I also do not have much experience. Time to dive in. I read through several fish recipes and perused several recipes on my favorite http://www.eatingwell.com/ for brussel sprouts. There had to be a way to make those things edible and appealing!
I decided to saute the Sole in butter because as Julia Child says, "With enough butter, anything is good." I also created a sauce by deglazing the pan with Sherry, which was also randomly in our pantry. The result was yummy and both my kids were fighting over the last pieces. The same sauce went over the sauteed brussel sprouts with a squeeze of fresh lemon. If I had walnuts, I would have made this recipe, but I didn't so I had to wing it.
My dad, who claims to hate brussel sprouts, asked for a second helping of the "delicious little cabbages." My hubby scarfed the collard greens, which were similarly sauteed in olive oil and chopped fresh garlic.
What are your favorite ways to cook fish? What about collard greens? Brussel sprouts? I'm always open to suggestions, especially when that's what's in the pantry.
1.04.2011
New Year's Pantry Challenge: Getting creative with condiments, Day 2
Today's Menu:
Breakfast -
Fruit and Veggie Smoothie
Peanut Butter Coconut Granola cereal and raw milk
Lunch -
Pita bread with Hummus Egg Salad
Sliced apples
Snacks -
Oranges & Trader Os
Dinner -
Wonton Soup
Chicken Fried Rice (with brown rice, eggs, green beans, carrots, onions
Chocolate Banana Coconut Power Cookies and Candy Cane Joe Joe's Ice Cream
Today I had to be creative and resourceful with the new items in my pantry and the leftovers in my fridge. That, I suppose, is what the New Year's Pantry Challenge is really all about: creativity. And I'm sure as the days go on I'm going to be required to be more and more creative. I do know from experience that this is how new recipes are born.
One area I had to be creative was in making our egg salad for lunch. We are all out of our favorite Trader Joe's mayonnaise. I've taken the pledge not to set foot in a grocery store until next Friday so I had to make do. I suppose I could have made mayonnaise (any good recipes out there?) but I didn't have time today. I was watching two other boys besides my two girls and feeding my raging-metabolism hubby. I had to think fast. I decided to substitute hummus (which I made from scratch the other night) for mayo and *voila* a new lunch creation was born. The hummus was a bit thicker than traditional mayonnaise but it did the trick. My hubby was the most excited about this one.
What's hummus?
It's a spread often used in Mediterranean food made out of garbanzo beans (also known as chickpeas). Hummus uses garlic and tahini (sesame butter) and tastes great on pita bread or chips. I love hummus because it's cheap to make - you can buy a few cups of dried garbanzo beans in bulk for less than a dollar. I also love hummus because it's full of protein and it helps serve my need to dip. Are you a dipper? I'm a dipper. Love to dip chips, sandwiches, pretzels, you name it. And I've passed on the need to dip to my kids. Now I know it's a condiment and a dip all rolled into one. Give it a whirl!
Tonight we had our friends, the Fords, over for dinner. I promised Matt I would make wonton soup - his all-time fave. Unfortunately or fortunately we got a call to show our house (which is for sale) just hours before dinner. That meant I had to clean the place instead of prepping dinner. The Fords still wanted to come and happily decided to help us make dinner. I was reminded that the process of cooking with friends is even more fun that setting out a perfectly-plated meal.
Matt and Bev and their kiddos, Bethany and Josiah, showed up with some veggies to add to our meal. We made a fried rice dish to go with the soup using their fresh carrots and green beans mixed with chopped cabbage, egg and onions I had in the fridge. Bev helped me roll wontons. I didn't have all the usual ingredients to stuff wontons but we improvised. I used collard greens, cabbage and onions with ground beef I had leftover from last night's Manicotti. Surprisingly, we had extra wonton filling left in the end. That is sure to be a creative challenge for one of tomorrow's meals...
For dessert, we each savored a small scoop of Candy Cane Joe Joe's Ice cream and homemade Chocolate Banana Power cookies. This was a little hit of sweet at the end of the meal with a healthy twist. And the picky kiddos had no clue I was sneaking flaxseed, coconut and fruit into their dessert.
Hummus
-2 cups dried garbanzo beans, soaked in water overnight and boiled for approximately 30 minutes until soft
-2 garlic cloves
-2 tablespoons tahini (sesame seed butter often found near the peanut butter)
-1/4 cup lemon juice
-1/2 teaspoon paprika
-1 teaspoon sea salt
-1/2 teaspoon cumin
-1/4 teaspoon black pepper
-7 tablespoons extra-virgin olive oil
1. Throw all the ingredients into your blender or food processor except olive oil. Blend. Add water if necessary.
2. Stir in olive oil.
3. Taste and season according to your desire.
Hummus Egg Salad
-6 hardboiled eggs, chopped
-1 cup hummus
-1 teaspoon oregano
-1 teaspoon sea salt
1. Mix ingredients.
2. Spread on bread for a sandwich.
Breakfast -
Fruit and Veggie Smoothie
Peanut Butter Coconut Granola cereal and raw milk
Lunch -
Pita bread with Hummus Egg Salad
Sliced apples
Snacks -
Oranges & Trader Os
Dinner -
Wonton Soup
Chicken Fried Rice (with brown rice, eggs, green beans, carrots, onions
Chocolate Banana Coconut Power Cookies and Candy Cane Joe Joe's Ice Cream
Today I had to be creative and resourceful with the new items in my pantry and the leftovers in my fridge. That, I suppose, is what the New Year's Pantry Challenge is really all about: creativity. And I'm sure as the days go on I'm going to be required to be more and more creative. I do know from experience that this is how new recipes are born.
One area I had to be creative was in making our egg salad for lunch. We are all out of our favorite Trader Joe's mayonnaise. I've taken the pledge not to set foot in a grocery store until next Friday so I had to make do. I suppose I could have made mayonnaise (any good recipes out there?) but I didn't have time today. I was watching two other boys besides my two girls and feeding my raging-metabolism hubby. I had to think fast. I decided to substitute hummus (which I made from scratch the other night) for mayo and *voila* a new lunch creation was born. The hummus was a bit thicker than traditional mayonnaise but it did the trick. My hubby was the most excited about this one.
What's hummus?
It's a spread often used in Mediterranean food made out of garbanzo beans (also known as chickpeas). Hummus uses garlic and tahini (sesame butter) and tastes great on pita bread or chips. I love hummus because it's cheap to make - you can buy a few cups of dried garbanzo beans in bulk for less than a dollar. I also love hummus because it's full of protein and it helps serve my need to dip. Are you a dipper? I'm a dipper. Love to dip chips, sandwiches, pretzels, you name it. And I've passed on the need to dip to my kids. Now I know it's a condiment and a dip all rolled into one. Give it a whirl!
Tonight we had our friends, the Fords, over for dinner. I promised Matt I would make wonton soup - his all-time fave. Unfortunately or fortunately we got a call to show our house (which is for sale) just hours before dinner. That meant I had to clean the place instead of prepping dinner. The Fords still wanted to come and happily decided to help us make dinner. I was reminded that the process of cooking with friends is even more fun that setting out a perfectly-plated meal.
Matt and Bev and their kiddos, Bethany and Josiah, showed up with some veggies to add to our meal. We made a fried rice dish to go with the soup using their fresh carrots and green beans mixed with chopped cabbage, egg and onions I had in the fridge. Bev helped me roll wontons. I didn't have all the usual ingredients to stuff wontons but we improvised. I used collard greens, cabbage and onions with ground beef I had leftover from last night's Manicotti. Surprisingly, we had extra wonton filling left in the end. That is sure to be a creative challenge for one of tomorrow's meals...
For dessert, we each savored a small scoop of Candy Cane Joe Joe's Ice cream and homemade Chocolate Banana Power cookies. This was a little hit of sweet at the end of the meal with a healthy twist. And the picky kiddos had no clue I was sneaking flaxseed, coconut and fruit into their dessert.
Hummus
-2 cups dried garbanzo beans, soaked in water overnight and boiled for approximately 30 minutes until soft
-2 garlic cloves
-2 tablespoons tahini (sesame seed butter often found near the peanut butter)
-1/4 cup lemon juice
-1/2 teaspoon paprika
-1 teaspoon sea salt
-1/2 teaspoon cumin
-1/4 teaspoon black pepper
-7 tablespoons extra-virgin olive oil
1. Throw all the ingredients into your blender or food processor except olive oil. Blend. Add water if necessary.
2. Stir in olive oil.
3. Taste and season according to your desire.
Hummus Egg Salad
-6 hardboiled eggs, chopped
-1 cup hummus
-1 teaspoon oregano
-1 teaspoon sea salt
1. Mix ingredients.
2. Spread on bread for a sandwich.
1.03.2011
New Year's Pantry Challenge: Hosting a Pantry Party, Day 1
Today's Menu:
Breakfast -
Smoothie (persimmon, banana, cranberries, pineapple juice, raw milk)
Veggie Egg Scramble (with collard greens and onions)
Lunch -
Leftover Southwestern Bean & Barley Soup
Whole Wheat Quesadillas
Tangerines/Cuties
Snacks:
Apple slices
Zookies
Dinner -
Salad with
Stuffed Manicotti
Garlic Bread
Zookies
Today was the first official day of cooking through our New Year's Pantry Challenge. The first day is always a fun day in my mind. I'm flush with the thrill of the challenge, surveying my goods and feeling like it's all manageable. Today was especially ripe with inspiration because I hosted the Pantry Party with some of my friends. I invited people to survey their own pantries, make a list of items they would like to use creatively, and pack a few things to share with others at the party. I wasn't sure how the whole thing would go over.
Susan (who joined me for the last Pantry Challenge), Mary, Carrie and Forest showed up. We were all surprised by the abundance of food there was to share. My 4-year-old Meilani right away started lining up all the goods on a table and we had our own "Trading Grocery Store." We had fun perusing each other's pantry leftovers. Would you like Chai Tea? Would you use Pad Thai Noodles? How about some Organic White Wine Vinegar? Do you need more oats or lemons?
Breakfast -
Smoothie (persimmon, banana, cranberries, pineapple juice, raw milk)
Veggie Egg Scramble (with collard greens and onions)
Lunch -
Leftover Southwestern Bean & Barley Soup
Whole Wheat Quesadillas
Tangerines/Cuties
Snacks:
Apple slices
Zookies
Dinner -
Salad with
Stuffed Manicotti
Garlic Bread
Zookies
Today was the first official day of cooking through our New Year's Pantry Challenge. The first day is always a fun day in my mind. I'm flush with the thrill of the challenge, surveying my goods and feeling like it's all manageable. Today was especially ripe with inspiration because I hosted the Pantry Party with some of my friends. I invited people to survey their own pantries, make a list of items they would like to use creatively, and pack a few things to share with others at the party. I wasn't sure how the whole thing would go over.
Susan (who joined me for the last Pantry Challenge), Mary, Carrie and Forest showed up. We were all surprised by the abundance of food there was to share. My 4-year-old Meilani right away started lining up all the goods on a table and we had our own "Trading Grocery Store." We had fun perusing each other's pantry leftovers. Would you like Chai Tea? Would you use Pad Thai Noodles? How about some Organic White Wine Vinegar? Do you need more oats or lemons?
Mary really cleaned out her pantry - even donating Ziplock bags and toiletries - because she is having her hubby build her a new organizer for her pantry space. That benefitted all of us. We even had an extra bag of groceries that we plan to share with our church's food pantry. These items will be given out to people in the community who are in need.
I got out my favorite recipe binder and my binder of Cooking Club faves to share with our friends. We all dove into my cookbook collection and even searched out some new options online. Susan brought her planned month of meals to inspire us. Forest had a great cookbook to share as well. As a group we brainstormed how to use certain items like lentils, sweet potatoes and apricots that different people had in abundance. Can't wait to taste Carrie's Apricot Chutney using frozen apricots she got from a friend's tree.
In the end, I think we all solidified a week of planned dinners, gathered some new recipes and went home with a bag full of "new groceries." I was pretty stoked about pita bread, Trader Joe's barbecue sauce and a bowl full of lemons and tangerines. Talk about living in community! Today I was struck anew by the abundance we all have in our pantries. I know our finances are limited this month but we truly do have so many resources, especially if we share with other families.
For today's meals, I was able to use ingredients I had bought earlier to bless two other families. Our friends, Troy and Allison, just had a baby and my mom just had surgery. I made one of my favorite "Meals for Company," which is Stuffed Manicotti. I generally make this meal with a Tomato-Meat Sauce but this time I made it a Marinara Sauce. This saves a little money on extra meat and it's really not necessary since there's already meat and cheese in the filling along with spinach. Both of these sauces are great for making in batches and freezing. I was able to give an extra container of sauce to my friends for their fridge and freeze one of my own. I can use Marinara for pizzas at lunch or over pasta for a dinner on a different day.
What's in your pantry? What ingredients do you have that you need to use up? How were you inspired to use what you have or trade with others? Please share your stories.
1.02.2011
January Resolve: Great Pantry Challenge, Part 2
The beginning of a new year is the natural time for resolutions. The time for creating goals. The time for assessing and reviewing and reorganizing. Our family likes to use this time of year to reflect on the past and make new plans for the future.
We started our healthy living journey and this blog in January 2008. How far we have traveled in these past three years in terms of what we eat and how we live a "health-full" life! It's been all about baby steps for us but those baby steps add up over months and years. (That's exciting to think about!) We've been able to save money and spend less time sick and going to the doctor's office.
This year we're taking on some new baby steps to continue the journey. Our big goal is to try and eat 10 servings of fruits and vegetables each day and continue exercising regularly (3 or more times a week). We also desire to experiment more with gardening and eating more raw fruits and vegetables.
To start off, we're pressing the reset button so to speak on our pantry. Some of you might remember we did the Great Pantry Challenge in October 2009. This was a fun way to embrace the very real challenge ahead of us - to live off the abundance we already had instead of buying excess. The best part was - we survived and we learned some amazing lessons in the process. We also came away with some new favorite recipes. We're hoping for the same this time around.
For the last week, many in Fresno have been consumed by Walmart's "Fighting Hunger Together" contest. I thought it was a cool contest. I clicked "Like" several dozen times on my Facebook account in an effort to help Fresno win the $1 million. That contest also got me thinking: what if we all put our heads together and creatively worked as a team to feed the hungry in Fresno? What if we each gave a few extra dollars to a local homeless shelter each month? What if once a year or once a quarter or once a month we each surveyed the excess in our own pantries and donated it to a local food bank? What if we just ate what we have in our pantries for an extra week and the money we saved was available to bless someone else? What if?
Looking ahead, we know for our family that January is going to be a tight month financially. We also have in mind the goal on the horizon, which is to move to Haiti to serve among the people there for a year. We want to continue to challenge ourselves to live simply, but allowing good food and community to be our medicine.
Our goals:
1. To save money in the month of January, while still maintaining a healthy diet.
2. To think about ways to use, recycle and share food and recipes with our community of friends.
3. To challenge our family and others to brainstorm creative ways to feed the hungry in Fresno.
The following is what our family is taking on for the next few weeks. We invite you to join us. You feel free to make your own plans, your own rules. Maybe you want to take on one of these plans. Maybe you want to tweak it to fit your needs, your lifestyle. The challenge is all yours. We're not here to be the pantry police; we just love to share with friends.
Our plans:
1. To avoid grocery shopping starting today and continuing through Jan. 14 (approximately 2 weeks). The exception for our family will be to buy our regular 1 gallon of raw milk, 1 flat of eggs, fruits and vegetables at our local farmer's market. We still believe these items need to be fresh and local.
2. To host a Pantry Party at our house where friends can swap pantry items, extra produce and brainstorm meal plans together. (Monday, January 3 - let us know if you're interested.)
3. To donate unused pantry items to a local food bank.
4. To share at least one meal with a homeless person in Fresno or volunteer at one of Fresno's shelters.
Check back in. We plan to share our recipes, our meal plans and our lessons learned. We invite you to share yours.
We started our healthy living journey and this blog in January 2008. How far we have traveled in these past three years in terms of what we eat and how we live a "health-full" life! It's been all about baby steps for us but those baby steps add up over months and years. (That's exciting to think about!) We've been able to save money and spend less time sick and going to the doctor's office.
This year we're taking on some new baby steps to continue the journey. Our big goal is to try and eat 10 servings of fruits and vegetables each day and continue exercising regularly (3 or more times a week). We also desire to experiment more with gardening and eating more raw fruits and vegetables.
To start off, we're pressing the reset button so to speak on our pantry. Some of you might remember we did the Great Pantry Challenge in October 2009. This was a fun way to embrace the very real challenge ahead of us - to live off the abundance we already had instead of buying excess. The best part was - we survived and we learned some amazing lessons in the process. We also came away with some new favorite recipes. We're hoping for the same this time around.
For the last week, many in Fresno have been consumed by Walmart's "Fighting Hunger Together" contest. I thought it was a cool contest. I clicked "Like" several dozen times on my Facebook account in an effort to help Fresno win the $1 million. That contest also got me thinking: what if we all put our heads together and creatively worked as a team to feed the hungry in Fresno? What if we each gave a few extra dollars to a local homeless shelter each month? What if once a year or once a quarter or once a month we each surveyed the excess in our own pantries and donated it to a local food bank? What if we just ate what we have in our pantries for an extra week and the money we saved was available to bless someone else? What if?
Looking ahead, we know for our family that January is going to be a tight month financially. We also have in mind the goal on the horizon, which is to move to Haiti to serve among the people there for a year. We want to continue to challenge ourselves to live simply, but allowing good food and community to be our medicine.
Our goals:
1. To save money in the month of January, while still maintaining a healthy diet.
2. To think about ways to use, recycle and share food and recipes with our community of friends.
3. To challenge our family and others to brainstorm creative ways to feed the hungry in Fresno.
The following is what our family is taking on for the next few weeks. We invite you to join us. You feel free to make your own plans, your own rules. Maybe you want to take on one of these plans. Maybe you want to tweak it to fit your needs, your lifestyle. The challenge is all yours. We're not here to be the pantry police; we just love to share with friends.
Our plans:
1. To avoid grocery shopping starting today and continuing through Jan. 14 (approximately 2 weeks). The exception for our family will be to buy our regular 1 gallon of raw milk, 1 flat of eggs, fruits and vegetables at our local farmer's market. We still believe these items need to be fresh and local.
2. To host a Pantry Party at our house where friends can swap pantry items, extra produce and brainstorm meal plans together. (Monday, January 3 - let us know if you're interested.)
3. To donate unused pantry items to a local food bank.
4. To share at least one meal with a homeless person in Fresno or volunteer at one of Fresno's shelters.
Check back in. We plan to share our recipes, our meal plans and our lessons learned. We invite you to share yours.
11.23.2010
Thanksgiving Menu 2010: Grateful for the bounty
Thanksgiving 2010 Menu
Nana's Whole Wheat Crescent Rolls
Nama's Armenian Pilaf
Mary's Free-Range Herb Roasted Turkey
Pomegranate-Pear Cranberry Sauce
Nana's Blueberry Pie
Vanilla Ice Cream
Thanksgiving is one of my favorite holidays because it's a chance to celebrate two things I love: family and food. At the Gilmore Home, preparing the Thanksgiving feast is just as much fun as eating it because we all get together to prep and cook together. This year our table will be filled with our family, my parents, Ericlee's parents, my brother and sister-in-law and niece, a cousin and her baby and any of my hubby's students who are brave enough to join the party.
Our healthy journey over the last several years has meant seeking out and creating new healthy versions of Thankgiving faves. We've tackled our menu little by little, one dish at a time. Last year we ditched the traditional sweet potatoes with marshmallow sugar overload and added a Sweet Potatoes dish with Pomegranate & Mint. This year I'm serving up a new spin on sweet potatoes that I learned from my friend Sam Jessup at our church's "Taste of Friendship" event a few weeks ago. His Southwestern Roasted Sweet Potato Salad has a memorable Chipotle pepper kick. It's also a great addition because it can be made a few days ahead and still maintains that pop of flavor and healthy ingredients.
The biggest change or step we took this year was ordering a turkey through Whole Foods. Ericlee did a little research and found out that these cage-free birds are from a local Sanger family. Mary's Free Range Turkeys eat a vegetarian diet. They never have antibiotics or hormones. No preservatives are added to them. The little brochure explains, "Mary's Free Range Turkeys are raised the old fashioned way: with plenty of space. In the sunny San Joaquin Valley of California, the turkeys are humanely raised by allowing them to roam in a stress-free environment. With cleaner living quarters, a healthier and happier turkey is grown resulting in a wonderful taste." Sounded impressive to us. The cost was only $1.99/pound - We thought it would be much more.
Maybe you're like me and you're already skipping ahead to all the creative ideas you can employ with turkey after Thanksgiving. Here are some of my fave Thankgiving Leftovers options. This year I'm going to try out Turkey Mole - a recipe from my chef friend Willie Bezemer. I can hardly wait for the meal after Thanksgiving!
Leave us a comment. What's new or traditional on your menu this year? How are you using local ingredients to celebrate?
11.18.2010
Budget Bites: Haitian Squash & Sauce Beans with Rice
This week's "budget bites" feature comes compliments of our Haitian friend, Peter Constantin. Peter is staying with us for a week and he wanted to cook us some Haitian regulars. The Haitians live on rice and beans and prepare it many different ways, depending on what's available. Rice and beans are amazing together because they are a "complete protein," which means they contain all 20 amino acids that are bodies need.
Another of our favorite side dishes is this squash dish using chayote. Squash is is full of beta carotene (great antioxidant) and Vitamin C. Those are two germ-fighters we want in our diet, especially during cold season.
Both of these dishes are packed with nutrients and inexpensive to eat. We like to eat Haitian food and remember to pray for our friends in Haiti. Find more Haitian recipes here.
Pwatann Militon (Squash cut in sauce)
2 chayote, peeled
6 cups of water (approximate)
2 garlic cloves
1 green onion stalk
2 sprigs of fresh thyme
2 garlic cloves
1 green onion stalk
2 sprigs of fresh thyme
1 tablespoon tomato paste
1. Boil water.
2. Meanwhile, peel to chayote and cut into match sticks.
3. Add chayote to water. Boil until tender. Strain leaving about 1 cup of water/liquid.
4. Smash green onions and garlic in mortar & pestel (or blender). Add to chayote mix.
5. Add thyme and tomato paste.
6. Simmer approximately 5 minutes in sauce.
5. Add thyme and tomato paste.
6. Simmer approximately 5 minutes in sauce.
Haitian Sauce Beans with Rice
FOR BEAN SAUCE:
Ingredients:
2 cups pinto beans
4 cups water
4 whole cloves
2 stalks fresh thyme
3 stalks fresh parsley
1/4 green pepper
1. Boil 2 cups beans in 4 cups water.
2. Add 4 cloves and 2 teaspoons salt to boiling water for flavor.
3. Boil until tender (you can press together with your fingers).
4. Set aside to cool.
5. Take 1/2 beans from the water and add to a blender. Blend until smooth.
6. Add back to the beans in water.
7. Quarter green pepper and add one quarter piece to sauce. Add thyme and parsley.
8. Boil an additional 10 minutes until sauce thickens slightly.
FOR RICE:
Ingredients:
1 tablespoon olive oil
1 stalk green onion
5 cups water
2 1/2 cups jasmine rice
2 teaspoons salt
1. Add olive oil to large pan. Break onion in half and saute in oil until fragrant.
2. Add 5 cups of water to pan. Bring to boil.
3. Meanwhile, rinse rice in a strainer under water. Add rice to boiling water.
4. Add salt.
5. Allow to boil until most of the water has evaporated. Then cover and lower temperature to simmer for approximately 20 minutes rice is fluffy.
11.01.2010
Functional Fitness: Local moms' group tries new workout
On Thursday night, my hubby and I got another chance to share our passion for fitness and wellness with a group of local mamas. Our church hosts a MOPS (Mothers of Preschoolers) group twice a month and they invited us to speak and lead a workout for the 50-some moms who attend. We had the chance to speak at a different MOPS group last year and it was a lot of fun so we jumped on the opportunity.
As I shared with the moms on Thursday, my goal is always to be an encouragement to other women on the journey. It's so easy to get caught up in the world of comparing our bodies. Sometimes we set the bar so high that all we can ever achieve is failure. I know for myself that I need baby steps on this road to overall health and wellness. I also know that I want to honor God with my body. He created me; I want to embrace that. A good workout (even a short one) is a great stress relief for me. A workout helps me feel better about myself, and ensures I will be strong for the future for my kids and grandkids.
As a mom who has been through two pregnancies and births, I have experienced lots of changes in sizes and the shape of my body. During my first pregnancy, I gained more than 40 pounds and I had a rude awakening after the birth and those pounds didn't just melt away. I had the desire to exercise and get back in shape but my body had two months of recovery after a difficult birthing process so I couldn't exactly jump out there and start running or going to kickboxing classes again. I would stand in front of my closet and cry, knowing my pre-pregancy clothes were not going to fit for a long time - if ever. I went through a kind of depression that a lot of first-time mothers experience in that post partem period.
When my second daughter Giada was born almost 21 months ago, I knew I wanted to be a little more intentional about many things. I knew I wanted to eat healthier, drink more water and get more exercise during the pregnancy. After I had Giada, I begged my personal trainer hubby to help me come up with some workouts I could do at home in a short amount of time. Now with two kids (and providing childcare for two more) I knew I had to forego long cardio workouts. That's how we came up with the idea of the "Go, Mama Workout." At the time, my husband was really getting into CrossFit and the theory behind doing workouts that work on both strength and cardio at the same time. Ericlee used his knowledge of CrossFit and functional movements and wrote up a workout plan for me. I've been doing these workouts for almost two years now.
The basic idea is to make my workout "functional." In other words, I don't waste time trying to do exercises that aren't going to really benefit me as a mom. Why in the world would I sit on a machine at the gym and do a butterfly with my arms when that is something I will never do in real life. I'd rather do a squat, which is something I do every day when I pick up a baby. I want to learn how to do that properly and be strong so I don't injure myself.
On Thursday, Ericlee led the group of mamas in a basic 10-minute workout using some of the concepts of CrossFit. The great part of this workout is that no expensive equipment or gym membership is required. It's something you can do right at home. We had a lot of fun laughing together and spurring each other on to finish.
We did:
-5 pushups
-5 situps
-5 squats
We had to do it for 10 minutes straight without stopping but you could go at your own pace, depending on your level. Ericlee also offered some modifications for doing these basic movements. For example, pushups could be done against the wall, on your knees or traditional-style. Also, several pregnant mamas opted to do "dips" on a chair instead of pushups to avoid bumping their bellies on the floor.
Ten minutes doesn't sound to bad, eh? Try it. If you talk to any of my mama friends who worked it Thursday night you will hear testimony after testimony that this is a very intense workout. And that's my favorite part - it's short and intense. The reality is: I'm a busy mama. I don't have time for the 60-90 minute classes I used to take at the gym. (That doesn't include all the time it takes to pack up the kids and get them over there to the childcare and the money you pay each month.)
Wondering where to begin? Here are some tips Ericlee wrote up to keep in mind. You can create your own workouts or use some of ours for free. You might also want to read my initial blog on the Go, Mama Workout and check out the first workouts. If you like to take classes, Ericlee also coaches at Fresno's Speed Sports Performance/CrossFit Combat Fitness gym on Shaw and Cedar. (His Boot Camp class at 5:30 a.m. on Mondays costs $3 and you don't need a gym membership to participate.)
“Go Mama” Workout Tips:
• Keep the workout short and speedy so it combines cardio and strength training.
• Constantly change it up because your body adapts to a stimulus.
• Focus on the gymnastic exercises (body weight) first and then move to weight lifting exercises.
• All exercises can be done anywhere – you do not need expensive equipment.
• Plan to do the workout two days a week to start and work up to five days a week.
• Repetitions and rounds should always be different.
• Compete against yourself for motivation. (How long does it take or how many rounds can you finish?)
• Consider putting 2-3 gymnastics together and that could be your workout or add one from each of the following categories.
• Remember it is about intensity and duration. If you want it easier, then lower intensity and duration. If not, then raise it.
Mix and match the following exercises: You can pick two, three, or even four exercises. You can pick all exercises from one category or one from each category (gymnastics, weights, cardio). You can pick 3-5 rounds or how many rounds in 10-20 minutes. Be creative everyday.
Gymnastics:
-Push-ups
-Sit-ups
-Air squats
-Dips
-Lunges
-Pull-ups
Weight lifting:
-Shoulder press
-Chest press
-Bicep Curl
-Tricep Extension
-Squats
-Medicine ball
Cardio:
-Jumping Jacks
-Burpees
-Box jumps
-Jump Rope
-Running
-Cycling
-Swimming
Any questions? Leave a comment. We'd love to share more. If you're in Fresno, we might just start a "Go, Mama Workout" meet-up if there's enough interest. Kids would be welcome!
As I shared with the moms on Thursday, my goal is always to be an encouragement to other women on the journey. It's so easy to get caught up in the world of comparing our bodies. Sometimes we set the bar so high that all we can ever achieve is failure. I know for myself that I need baby steps on this road to overall health and wellness. I also know that I want to honor God with my body. He created me; I want to embrace that. A good workout (even a short one) is a great stress relief for me. A workout helps me feel better about myself, and ensures I will be strong for the future for my kids and grandkids.
As a mom who has been through two pregnancies and births, I have experienced lots of changes in sizes and the shape of my body. During my first pregnancy, I gained more than 40 pounds and I had a rude awakening after the birth and those pounds didn't just melt away. I had the desire to exercise and get back in shape but my body had two months of recovery after a difficult birthing process so I couldn't exactly jump out there and start running or going to kickboxing classes again. I would stand in front of my closet and cry, knowing my pre-pregancy clothes were not going to fit for a long time - if ever. I went through a kind of depression that a lot of first-time mothers experience in that post partem period.
When my second daughter Giada was born almost 21 months ago, I knew I wanted to be a little more intentional about many things. I knew I wanted to eat healthier, drink more water and get more exercise during the pregnancy. After I had Giada, I begged my personal trainer hubby to help me come up with some workouts I could do at home in a short amount of time. Now with two kids (and providing childcare for two more) I knew I had to forego long cardio workouts. That's how we came up with the idea of the "Go, Mama Workout." At the time, my husband was really getting into CrossFit and the theory behind doing workouts that work on both strength and cardio at the same time. Ericlee used his knowledge of CrossFit and functional movements and wrote up a workout plan for me. I've been doing these workouts for almost two years now.
The basic idea is to make my workout "functional." In other words, I don't waste time trying to do exercises that aren't going to really benefit me as a mom. Why in the world would I sit on a machine at the gym and do a butterfly with my arms when that is something I will never do in real life. I'd rather do a squat, which is something I do every day when I pick up a baby. I want to learn how to do that properly and be strong so I don't injure myself.
On Thursday, Ericlee led the group of mamas in a basic 10-minute workout using some of the concepts of CrossFit. The great part of this workout is that no expensive equipment or gym membership is required. It's something you can do right at home. We had a lot of fun laughing together and spurring each other on to finish.
We did:
-5 pushups
-5 situps
-5 squats
We had to do it for 10 minutes straight without stopping but you could go at your own pace, depending on your level. Ericlee also offered some modifications for doing these basic movements. For example, pushups could be done against the wall, on your knees or traditional-style. Also, several pregnant mamas opted to do "dips" on a chair instead of pushups to avoid bumping their bellies on the floor.
Ten minutes doesn't sound to bad, eh? Try it. If you talk to any of my mama friends who worked it Thursday night you will hear testimony after testimony that this is a very intense workout. And that's my favorite part - it's short and intense. The reality is: I'm a busy mama. I don't have time for the 60-90 minute classes I used to take at the gym. (That doesn't include all the time it takes to pack up the kids and get them over there to the childcare and the money you pay each month.)
Wondering where to begin? Here are some tips Ericlee wrote up to keep in mind. You can create your own workouts or use some of ours for free. You might also want to read my initial blog on the Go, Mama Workout and check out the first workouts. If you like to take classes, Ericlee also coaches at Fresno's Speed Sports Performance/CrossFit Combat Fitness gym on Shaw and Cedar. (His Boot Camp class at 5:30 a.m. on Mondays costs $3 and you don't need a gym membership to participate.)
“Go Mama” Workout Tips:
• Keep the workout short and speedy so it combines cardio and strength training.
• Constantly change it up because your body adapts to a stimulus.
• Focus on the gymnastic exercises (body weight) first and then move to weight lifting exercises.
• All exercises can be done anywhere – you do not need expensive equipment.
• Plan to do the workout two days a week to start and work up to five days a week.
• Repetitions and rounds should always be different.
• Compete against yourself for motivation. (How long does it take or how many rounds can you finish?)
• Consider putting 2-3 gymnastics together and that could be your workout or add one from each of the following categories.
• Remember it is about intensity and duration. If you want it easier, then lower intensity and duration. If not, then raise it.
Mix and match the following exercises: You can pick two, three, or even four exercises. You can pick all exercises from one category or one from each category (gymnastics, weights, cardio). You can pick 3-5 rounds or how many rounds in 10-20 minutes. Be creative everyday.
Gymnastics:
-Push-ups
-Sit-ups
-Air squats
-Dips
-Lunges
-Pull-ups
Weight lifting:
-Shoulder press
-Chest press
-Bicep Curl
-Tricep Extension
-Squats
-Medicine ball
Cardio:
-Jumping Jacks
-Burpees
-Box jumps
-Jump Rope
-Running
-Cycling
-Swimming
For Example:
1. How many rounds in 10 minutes
(G) Pushups x 5
(G) Situps x 10
(G) Squats x 15
(C) Jumping Jacks x 20
2. Time 5 rounds
(G) Air Squats x 30
(W)Shoulder Press x 10
(C) Jump Rope x 50
3. Time 3 rounds
(C) Burpees x 10
(G) Dips x 20
(G) Situps x 30
Any questions? Leave a comment. We'd love to share more. If you're in Fresno, we might just start a "Go, Mama Workout" meet-up if there's enough interest. Kids would be welcome!
10.25.2010
Chai Cheesecake wins 2nd place at the Big Fresno Fair
After visitng three local grocery stores, I finally checked the web site and found the cereals were sold at our local Walmart. I came home with a huge back of Honey Nut Scooters, which are similar to Honey Nut Cheerios or Honey Trader O's, which I prefer. Then I had to dream up something to make.The contest is judged on Creativity, Taste and Ease of Recipe.
I have to admit I let weeks go by. I was stumped. Then one day my friend Bev showed up at my house with a slice of cheesecake. We marveled at how inexpensive cheesecake is to make and how glorious and rich the result. I decided to rev up a cheesecake using the cereal in the crust. I knew this couldn't be just any cheesecake. It had to be different. I decided to employ one of my fave flavors - Chai Tea.
I'm a Chai lover. If you haven't had Chai, it's a tea using Indian-inspired spices. The word chai literally means tea. This tea feels very fall to me - full of cinnamon, cardamom and ginger. Everyone mixes their chai a little differently. I've noticed Chai is becoming all the rage in local cafes and even Jamba Juice serves a Chai-licious smoothie that's inspiring.
I made a couple of cheesecakes to perfect the crust and Chai filling mixture. Of course, I cut the sugar used in most cheesecake recipes in half. The following recipe was the result. My family and I had fun heading down to the Big Fresno Fair and watching the judging. Surprise, surprise - 100 percent of the entries were desserts. The judges did deliberate.
They announced the winners and my "Chai Cheesecake with Honey Nut Crust" was awarded 2nd place and $50. I was very excited to stand next to Pearl, the first place winner. She was the sweetest old lady who was blind and had entered 20 other desserts in the fair as well. Her Raspberry Crunch Pie deserved first!
Chai Cheesecake
INGREDIENTS:
4 cups cereal, crushed (I like Trader O's, Honey Nut Scooters or good old fashioned graham crackers will work too.)
½ cup butter, melted
4 (8-ounce) packages cream cheese, softened
3/4 cup organic sugar
4 cage-free large eggs
1 teaspoon pure vanilla
1 teaspoon ground ginger
1 teaspoon cardamom
1 teaspoon allspice
1 teaspoon cinnamon
½ pint whipping cream
1 tablespoon honey
Directions:
1. Heat oven to 350 degrees.
2. Crush cereal in a ziplock bag with a mallet or in a food processor. They should look like coarse breadcrumbs. Stir in melted butter to coat cereal.
3. Press into the bottom of a greased (round) spring form or other cake pan and bake for 5 minutes to set. Remove from oven and cool.
4. Blend cream cheese and sugar with hand mixer. Add eggs one at a time and blend until mixture is smooth. Add vanilla, ginger, cardamom, allspice, cinnamon. Pour over crust.
5. Bake for one hour. Remove and cool. Chill at least one hour before slicing.
6. Whip cream and add honey. Spoon a dollop on top of cheesecake slices with a sprinkle of cinnamon.
10.03.2010
Budget Bites: Love 'em Lentil Burgers
It's crunch time. We're in the process of selling our house and preparing for a year of serving in Haiti. My hubby is only working part-time for these few months. That means our budget is tight, tight, tight these days. I'm tempted to whine about it but I'll try the high road and make it into a food challenge. I'm starting a new occasional series on this blog called "Budget Bites," which features healthy, scrumptious foods that is cheap to make. I did something similar last fall when I took on the Great Pantry Challenge. I discovered lots of fun recipes just by scavenging through my own pantry. Only this time it will be individual recipes and the inspiration to possibly try out some new ingredients - not just your familiar staples.
A few months ago my hubby's cousins from Spain came to visit. I have a foodie friend in Maribel and she introduced me to some of her family's favorite eats including homemade Spanish Paella and Tapas (Spanish appetizers). On the simpler side, we also served up a lunch of lentil burgers together. I was shocked to watch her three kids and my two girls gobble these babies down.
What struck me later was how cheap these are to make and you still can have the "burger experience." Sign me up. If a "veggie burger" or anything "lentil" sounds blah to you, don't be a hater until you've tried these out. My carnivore soul was surprised. (Our family tries to eat vegetarian two to three times a week to save moolah and for health reasons but my Italian-Filipino upbringing still has me savoring my meat.) If you really want it to taste like a burger, skip the yogurt sauce and add your favorite condiments like ketchup, mustard, mayo or salsa.
We welcome all positive (and even negative!) feedback from our eaters!
Lentil Burgers
Ingredients:
-2 cups dried lentils
-1 onion, chopped
-1 green pepper, chopped (You could substitute zucchini.)
-3 garlic cloves, minced
-2 red cherry peppers, finely diced (My mom had these in her garden and my hubby likes the extra kick that's not too overpowering for my kids. You could try out a jalapeno for more heat or red bell pepper for a sweeter taste.)
-2 teaspoons sea salt
-1/2 teaspoon paprika
-1/2 teaspoon black pepper
-3 cups panko breadcrumbs (Japanese-style breadcrumb sold in most stores that add an extra crunch when you're breading something or other whole wheat breadcrumbs will work)
-1/2 cup olive oil
-1 cucumber, thinly sliced
-1 tomato, sliced
-8 whole wheat pita bread pockets or whole wheat buns
-1 cup plain yogurt mixed with a few drops of lemon juice
-mint or basil leaves for garnish
Directions:
1. Put lentils into a large mixing bowl. Cover with water & let soak for an hour or overnight. (They will grow in the bowl so make sure yours is big enough.)
2. Chop onion, green pepper, garlic and hot pepper.
3. When lentils are soft, mix with immersion hand blender or food processor. You want the mixture to be a very coarse paste, not runny like hummus.
4. Heat skillet and add 1/4-inch of olive oil.
5. Stir chopped vegetables and spices into the lentils.
6. Pour half of the breadcrumbs into a shallow bowl or dish. Spread out along the bottom of the bowl.
7. Form a "hamburger pattie" in your hands with the lentil mixture. Immediately press into the breadcrumbs. Use a spatula to flip in breadcrumbs and help you transfer the pattie into the sizzling olive oil. Saute until golden brown on both sides. Repeat with remaining lentil mixture.
8. Serve on a whole wheat pita bread or bun with slices of tomatoes and cucumber. Garnish with whole leaves of mint or basil and yogurt sauce.
Makes 12 burgers; Serves 6-8
A few months ago my hubby's cousins from Spain came to visit. I have a foodie friend in Maribel and she introduced me to some of her family's favorite eats including homemade Spanish Paella and Tapas (Spanish appetizers). On the simpler side, we also served up a lunch of lentil burgers together. I was shocked to watch her three kids and my two girls gobble these babies down.
What struck me later was how cheap these are to make and you still can have the "burger experience." Sign me up. If a "veggie burger" or anything "lentil" sounds blah to you, don't be a hater until you've tried these out. My carnivore soul was surprised. (Our family tries to eat vegetarian two to three times a week to save moolah and for health reasons but my Italian-Filipino upbringing still has me savoring my meat.) If you really want it to taste like a burger, skip the yogurt sauce and add your favorite condiments like ketchup, mustard, mayo or salsa.
We welcome all positive (and even negative!) feedback from our eaters!
Lentil Burgers
Ingredients:
-2 cups dried lentils
-1 onion, chopped
-1 green pepper, chopped (You could substitute zucchini.)
-3 garlic cloves, minced
-2 red cherry peppers, finely diced (My mom had these in her garden and my hubby likes the extra kick that's not too overpowering for my kids. You could try out a jalapeno for more heat or red bell pepper for a sweeter taste.)
-2 teaspoons sea salt
-1/2 teaspoon paprika
-1/2 teaspoon black pepper
-3 cups panko breadcrumbs (Japanese-style breadcrumb sold in most stores that add an extra crunch when you're breading something or other whole wheat breadcrumbs will work)
-1/2 cup olive oil
-1 cucumber, thinly sliced
-1 tomato, sliced
-8 whole wheat pita bread pockets or whole wheat buns
-1 cup plain yogurt mixed with a few drops of lemon juice
-mint or basil leaves for garnish
Directions:
1. Put lentils into a large mixing bowl. Cover with water & let soak for an hour or overnight. (They will grow in the bowl so make sure yours is big enough.)
2. Chop onion, green pepper, garlic and hot pepper.
3. When lentils are soft, mix with immersion hand blender or food processor. You want the mixture to be a very coarse paste, not runny like hummus.
4. Heat skillet and add 1/4-inch of olive oil.
5. Stir chopped vegetables and spices into the lentils.
6. Pour half of the breadcrumbs into a shallow bowl or dish. Spread out along the bottom of the bowl.
7. Form a "hamburger pattie" in your hands with the lentil mixture. Immediately press into the breadcrumbs. Use a spatula to flip in breadcrumbs and help you transfer the pattie into the sizzling olive oil. Saute until golden brown on both sides. Repeat with remaining lentil mixture.
8. Serve on a whole wheat pita bread or bun with slices of tomatoes and cucumber. Garnish with whole leaves of mint or basil and yogurt sauce.
Makes 12 burgers; Serves 6-8
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