My Favorite Dal

BEST OF THE TASTY CHEAPSKATE



Since last week, I posted my two favorite naan recipes, this week I thought it'd be apropos to post my two favorite dal recipes. Especially with the cooler weather and rain we've been having--it's been making me crave warm comfort foods like crazy.

My very favorite to-die-for dal is this Dal with Tomatoes and Cream. I'm actually also kind of fond of the post I wrote about it, so if you like you can go HERE to see/read it. If not, I'll post the recipe below as well. It's just so good it will convert you.

My second most favorite ever dal is this Coconut Red Lentil Dal--beautiful (it's the image featured above) and with an amazing combination of flavors. Find the original post HERE if you're so inclined or the recipe below.

Dal with Tomato and Cream
adapted from Steamy Kitchen
Serves 4
Cook time: 1 hour
Cost: $1.95
(lentils: .50, tomatoes: .75, butter: .30, cream: .35, other stuff: .05)

1 C dry lentils
1 14-oz can diced or crushed tomatoes (I used home-canned)
1 Tbsp minced garlic (3-4 cloves)
1/2 tsp ground ginger (you could also use 1/2-1 Tbsp grated fresh ginger)
1/2 tsp cayenne pepper
1 C water
4 Tbsp butter
1/4 tsp pepper
salt to taste
1/3 C heavy cream
2 Tbsp fresh cilantro (didn't have, so skipped. Would have been lovely--for my picture and my palate)

Note for the calorie/fat conscious: You can skip the cream, but not the butter. (Or possibly visa versa.) I tasted it before adding the cream and it was seriously already to die for. Yes, the cream added even more amazingness if such a thing could be, but you could get away without using it. The butter, however, added a smooth  flavorfulness that I don't think you should live without.

Check lentils for stones (I've never found one, but I don't want to either). Put lentils in large sauce pan and cover with 2 inches of water. Bring to a boil. Reduce heat and simmer uncovered for 10 minutes. Drain water and return lentils to the pot. You can mash some of them against the side if you will.

Add crushed tomatoes (I pureed my home-canned ones and left the juices in, so it was pretty watery). Add ginger, garlic, cayenne pepper, water, butter, salt and pepper. Cook for 1 hour until dal is thick with most of the fluid cooked out. Check the pot periodically and if your water cooks out before it's done, just add more. Take off heat and stir in cream. Garnish with cilantro if desired.




Coconut Red Lentil Dal
adapted from 101 Cookbooks (her ingredient list is perfect; her instructions a little fussy to my mind)
Prep time: 15 minutes
Cook time: 1 hour
Cost: $2.55
peas/lentils: .20, carrot: .10, fresh ginger: .02, butter: .02, green onions: .36, raisins: .10, coconut milk: 1.30, tomato paste: .20) cilantro: .25)

1 C yellow split peas (I didn't have so subbed in regular old lentils--the greenish kind you find at Walmart)
1 C red lentils
7 C water (I wasn't sure I should trust this and almost used chicken stock instead, but 101 Cookbooks came through for me and the water worked fine)
1 medium carrot, diced
2 Tbsp fresh ginger, peeled and minced
2 Tbsp curry powder
2 Tbsp butter (or olive oil for a vegan option)
8 green onions, thinly sliced
1/3 C raisins (again, I hesitated here, but went ahead with it--totally awesome. You have to add the raisins. They cook so that they kind of mush into everything else, but add a nice earthy pop of sweetness to the brew)
1/3 C tomato paste
1 14-oz can coconut milk
2 tsp fine grain sea salt
1 small handful cilantro, chopped (this could be optional, but I do love me some cilantro)

Rinse peas and lentils until they no longer put off a murky water. This took more rinses than I expected. I'm not sure it's worth it, but I expect it might lower the gasaciousness of the legumes. Place them in a big pot and cover them in the water. Bring to a boil.

Reduce heat and simmer. Add carrot and 1/2 Tbsp of ginger. Cover and simmer 30 minutes or until peas are soft.

In the meantime, melt your butter in a small skillet. Add curry, ginger, half the green onions, and the raisins (seriously, don't skip them, even if you hate raisins). Saute for a couple minutes (you should start smelling the seasonings) and then add the tomato paste and saute for another minute.

Add this to the simmering soup (add it after the first 30 minutes). Add coconut milk and salt. Simmer, uncovered for 20 more minutes. It will thicken up and you should give it a stir here and there to be sure it's not sticking to the bottom of your pan (if it is, turn down the heat or stir it more frequently or both). I liked it nice and thick. (How thick you may ask, especially if you're not used to making dal? Well, I hate to use the word pasty here because it's not a word we usually use with food to mean good things, but you'll want to get it less soupy and more pasty. Not so pasty you could make a pinata out of it or anything, but definitely on the pasty spectrum. Hope that helps.)

And I really liked it with some cooked farro thrown in.

Serve garnished with remaining green onions and cilantro.

Spinach Quiche

BEST OF THE TASTY CHEAPSKATE

This past week, I went to my friend's house and had her delicious quiche. It reminded me how very much I love quiche. And, as my friend stated, it's the perfect food. You can eat it warm or cold, for breakfast, lunch, or dinner. It's a vegetarian meal, but with lots of yummy proteins. And at this time of year when hens start laying more (and eating more vitamin-rich bugs and plants if they're free range), it's the perfect time for a perfect quiche. We just adopted a couple of our friends chickens and so we've been rolling in eggs (not quite literally). But I've definitely been looking for egg heavy recipes lately.

Even better: This meal can be made in 45-60 minutes even if you make your own crust. If you use a store-bought crust, it's a solid 30-minute meal (okay, maybe 35 if you don't want to burn your mouth on the quiche).

And it's cheap. If you make your own crust each serving (1/6 of the quiche) is about $.50. Even a bowl of cereal struggles to beat that people (and it cannot even begin to compare in taste or nutrition). A store-bought crust adds an extra $.20 to each serving. Still a deal and a half.

The cream cheese (and other cheeses) in this recipe rescue it from being too spinach-y or too eggy. Enjoy!

Spinach Quiche
adapted from smittenkitchen
Serves 8 
Prep time: 5 minutes
Cook Time: 25 minutes plus a few minutes to cool/set
Cost: $2.25 with crust: $2.90 (This breaks down to about $50/serving--1/6 of the quiche)
(spinach: .70, cream cheese: .40, milk: .10, eggs: .30, Cheeses: .75)

Note on spinach: The original recipe calls for 10 oz. We made several times with about half that and loved it (meaning that I loved it and Kip liked it). This last time I decided to live dangerously and used about 8 oz. spinach. It did not go over as well, which is what I get for living dangerously. I liked it, and Kip ate it, but didn't eat the whole serving--which was large, but still--and hasn't had any leftovers.) So use more spinach at your own risk.

3 oz cream cheese, room temperature (if you happen to think about it; otherwise throw it in the microwave for 20 seconds)
1/3 C half and half or milk
3 eggs
4-5 oz spinach, frozen (thawed and drained) or fresh (chopped)
1/2 C shredded cheddar
1/4 C shredded Parmesan
1/4 tsp onion powder (or a few sliced green onions if you and yourn like to live dangerously)
1/4 tsp salt
1/4 tsp pepper

Heat oven to 425. 

Beat cream cheese. Beat in half and half, then eggs. Add seaonings, cheese, and spinach. 

Pour into a pie crust.

Bake for about 25 minutes or until you can stick a fork in it and come out clean (between 160 and 180 on an instant read thermometer). Cool a few minutes before serving so it sets up.

Crust:
Cost: $.64
(flour--combo white and whole wheat: .14, butter: .50)
(Yeah, you can buy one, but if you have a food processor this takes only about 10 minutes and it tastes so so much better. And of course, even with that real butter, it's cheaper too.)

1 1/4 C flour (I use half whole wheat and half all-purpose)
1/2 C butter, cut into tablespoons
1/4-1/2 C cold water

Stick flour and butter in the food processor and process until you've got pea-sized chunks of butter (if you accidentally make them smaller, it's okay). Add water, starting with 1/4 C. If it comes together in a ball, proceed to roll it out. If not, add more water by the tablespoon until it does. (Alternately, you can cut the butter in with 2 knives or with a pastry cutter if you don't have a food processor or if you are a purist when it comes to pie crusts.)

Take dough out  and roll it to 1/8 inch thickness. Put in ungreased pie pan and shave off overhanging sides. Or, if you're me, cut and patch because your roll-out job wasn't perfectly round or even close and you have places that need more and places with too much overhang.

PRINTABLE RECIPE

Cauliflower Mash

Have you ever read a recipe and just started to crave it from the ingredients list? Recently, that happened to me. And I know just what you're thinking: Wait, why is this post labeled "Cauliflower Mash" because, seriously, has she gone daft? (Um, yes, well a little. But I've been that way for a long time.) Because who seriously reads the ingredients of something called Cauliflower Mash, as in the mash of cauliflowers; and then craves it?

Well, I mean, hear me out. Cheese. Let's start with that one. It's easy to love right. And olive oil. Garlic. Hard to go too wrong with minced garlic, right?

And then it had these wholesome, interesting-sounding things like white beans and cornmeal. They kind of intrigued me.

And the truth is that I've had cauliflower in a variety of delicious ways and always like it. But the other truth is that I've had versions of this on my Pinterest board for, oh, well, forever. Because, as per our discussion. Cauliflower. Mash.

I wasn't sure how it would really go over with the minions (and P.S., it didn't). But it was so gloriously delicious that even after making it, I'm still craving. It just hit a savory, nutritious spot that just met a need. Like, a wholesome friend, who's also really fun.

Don't make the same mistake I did. Don't let this sit on your Pinterest board for millennia. Make it. Love it. Serve it with meat if you must.

Cauliflower Mash
adapted from Pinch of Yum
Serves 4-6
Prep and cook time: 15-20 minutes
Cost: $3.20 (that's $.50 for something a 40-year-old woman could totally eat for lunch. Teenagers and men cannot be accounted for in this reckoning and this will likely be a mere side dish to them. But us old ladies--this is all we need for a filling, well-rounded meal)
cauliflower: 1.50, milk: .15, chicken broth: .30, cornmeal: .10, cheese: .40, white beans: .60, other stuff: .15

1 Tbsp olive oil
1 head cauliflower, cut into florets
3 cloves garlic, minced
1 C milk
2 C chicken broth (you might need another if your mash is too thick; I added about 1/2 C more)
1/2 C cornmeal
1/2 C shredded cheese (I used sharp cheddar and I did not regret it)
1 14-oz can white beans, drained and rinsed (optional)
1 tsp salt (or to taste)

Heat the olive oil in a skillet with a lid or a 3-quart pot. Add the cauliflower. Mix it and sprinkle it with salt. Let it cook for a few minutes. It won't get tender, but will get a little flavor.

Add the garlic and cook for 30 seconds. Add the milk and chicken broth. Simmer (with lid on, so a low temperature is best) until the cauliflower is soft. When it is, mash it up.

Then add the cornmeal and stir. It will thicken, and the cornmeal is not exactly tastable, but kind of there, adding yumminess and nuttiness and thickness. If you need to, add more chicken broth.

Now, if you want, you can add that can of beans. (Note: In the original recipe, they told me to mash the beans. I did the first time I made this, but didn't love the mashed beans. Better to just leave them whole so you don't get a weird bean skin thing happening in you mash.) They add protein and make this a lovely complete meal on its own. (Though this is also really good with meat; we had it with shrimp and it was amazing.)

Add the cheese, mix it up, and let it melt. Add more salt and pepper if needed.

PRINTABLE RECIPE

Enchilada Rice Pot

This seems like it won't be much--it's rice, beans, some sauce, some cheese. I mean, really, every time I assemble it I think, "How is this going to taste good? Won't it just be boring?" No. It's actually kind of fabulous. It's got all the flavors and goodness of enchiladas, but the total hands-on time to prepare it is five minutes. And the total cook time is just about 20 minutes. Who knew that riffing on the rice and beans, beans and rice theme could be so luxurious. And so simple. And adaptable. And leftover-friendly. And cheap, of course. (Also, gluten-free and vegetarian if that's something you need.)

In my experimenting with this, I made it a few ways. My favorite was to make it as a one-pot meal--no need to cook the rice beforehand, just throw everything in.  This is a dumb easy meal for under 30 minutes. It's filling and satisfying. 

The other great way to make this is as a leftover meal with rice you've already got cooked. This makes for a 10-minute dinner. However, since your rice is already cooked it won't be able to absorb as much fluid as I've got listed below, so you'll want to scale back the enchilada sauce by half and maybe cut back on the tomato juices some as well. Also you'll be using twice as much rice since yours is already cooked. The instructions below are for the one-pot meal.

Could this be made with quinoa or barley or something? I bet it could. But I just stuck with reliable white rice. Also, I should note that usually black beans aren't my favorite ones, but they just kick it in this recipe. Try them.

Enchilada Rice Skillet
adapted from Damn Delicious
Serves 4
Prep time: 5 minutes
Cook time: 20 minutes
Cost: $4.50 (about $1.12/serving)
rice: .50, tomatoes: .60, beans: .60, enchilada sauce: 2.00, cheese: .80

1- 1 1/4 C rice, uncooked
1 can diced tomatoes, not drained
1 can black beans, drained and rinsed
2 cans enchilada sauce (red or green or a combination--I do a combination)
1-2 C grated Cheddar or Colby Jack cheese

Add-ons for fabulousness: These aren't necessary, but one or a combination of these make this meal just amazing.
sour cream
squeeze of lime
cilantro
avocado

Add rice to pot. Add all other ingredients, except cheese. [Note: To clarify--You are NOT adding any water to this--the liquid will come from the sauces.]

Cover and cook as you would an every day pot of rice (that means cover it, bring it to a boil, then reduce the heat significantly--to low--and let it cook for about 20 minutes or until all the liquid is absorbed). When it's just about done, have a taste. If your rice is just about done, you're good. If it's still a little tough in the center or too chewy, add a bit of water and let it cook a few minutes longer.

When it's about 2 minutes from being done, add the cheese to the top, re-cover the pot, and let the cheese melt.

Serve. You can serve it plain or add any of the add-ons for fabulousness that you choose.

PRINTABLE RECIPE

Alphabet Soup with Tomatoes and Baby Chard

Classic kid food with a sophisticated twist. Or maybe I should say classic grown up food with a child-like twist. Because, you know, I've mentioned that my kids are picky. So if I just served brothy soup with carrots, onions, zucchini, tomatoes, and baby greens, I'd pretty much be eating that 1/2 gallon of soup by myself. But, miraculously, adding tiny pastas in the shape of letters had a somewhat magical effect. Everyone ate it (although Emma had to be coaxed a bit). Everyone didn't quite eat every bite (several children pulled out carrots or greens or whatever offending food they could see), but they still ate their bowl of soup and without complaint, commenting all the while how this was just like Martha (as in the dog in "Martha Speaks"). And, in fact, we ended up having a dinner-table conversation about literary terms such as simile, metaphor, alliteration, and onomatopoeia (which, ironically, is the furthest thing from the "vocal imitation of the sound associated with it" that I can think of), but anyway, it appears that Martha was on to something in eating all that alphabet soup.

It was a lovely dinner. Now, if you haven't eaten alphabet soup except out of a can (like, cough, me until recently), then you're in for a very nice surprise. It's not just blah salty soup with hundred year old alphabet noodles. It's a delicious veggie soup with extra fun thrown in. The broth is chickeny, yet also tomato/Italian-y, and a tiny bit sweet. It's light, but still worthy to be called a meal. And the noodles are cooked in and thus flavored by that broth, so they're great too. We ate it vegetarian, but some chicken or sausage would have rocked too. Also, if you've got fresh basil, that would be amazing.

Alphabet Soup with Tomatoes and Baby Chard
adapted from Give Me Some Oven
makes 6-10 servings
Prep and cook time: 30 minutes
Cost: $3.75
onion: .15, carrots: .40, zucchini: .30, chicken broth: .50 (more if you buy the canned, but I use homemade or the bullion cubes), tomatoes: 1.00, pasta: 1.50, greens: .40

Note: I found my letter pasta at (weirdly) the Asian food store and bought it on a whim. Then it sat in my pantry for months until this idea for a recipe came along. I assume (hope) it'd be with the pasta in a normal store. If you can't find it, orzo will work too.

Another note: This seems way too brothy at first, but as the pasta cooks it thickens. In fact, it thickens quite a bit--sometimes too much. Today for leftovers, it was very thick. I threw in a few glugs of tomato juice (or V8) to loosen it up and that was yummy. (This was added to the pictures above making the broth a little more red than yours will come out if you don't use V8.) So if you find you need it, use some tomato juice or a bit more broth.

2 Tbsp olive oil
1 onion, chopped
1 C diced carrots (I chopped mine quite small so my children would sometimes accidentally eat them instead of picking them all out)
1/2 C grated zucchini (celery would also work)
3 cloves garlic
6 C veggie or chicken broth (I used chicken)
1 can (14-oz) diced tomatoes (I used fire roasted and I think Italian would kick butt, but any will do)
1 1/2 C alphabet pasta (orzo will also work, but you know, then your dogs won't start talking when they eat the leftovers)
few pinches oregano
few pinches rosemary
fresh basil (optional)
salt and pepper to taste (I didn't need any, but it depends on your broth)
3-4 C (loosely packed) baby chard (or spinach or baby beet greens)

Heat olive oil in a large pot. Add chopped onion and cook for about five minutes. Add carrots and zucchini and cook for another 3 minutes. Add garlic and cook for another minute.

Then add broth and diced tomatoes. Cook for a minute or so. Add alphabet pasta and seasonings.

Cook (simmer) for about 10 minutes, stirring occasionally until your alphabet pasta is nearly done. Then, 2 minutes before serving, add the chard and cook until wilted.

Serve.

PRINTABLE RECIPE

Pasta with Yogurt Pea Sauce

 Okay, so I struggled with the title of this dish. I mean, if you were trying to get your kids to not eat the food you made, you'd probably be like, "Hey kids, want some pasta with mashed pea and yogurt sauce. Also I plan to throw on some pine nuts with chili oil." And then they'd run to their rooms screaming about calling CPS to report abuse and you could just eat in peace. So I admit that on some levels this title is just not the greatest, but then on the other hand you get to eat your meal in happy silence. Well, until CPS gets there of course.

Seriously, my kids did not like this. And, seriously, I did. It was simple, yet slightly sophisticated--the chili-ed pine nuts adding some heat, which was a nice foil for the creamy pasta. It was delicious, yet nutritious. It was delightfully well-rounded. Maybe that word is taboo in this vegan/paleo/gluten-free world, but I still find it refreshing to occasionally serve a dish that's got all my food groups just sitting there being grown-up and awesome together. Also, who doesn't like a meal thrown together in 30 minutes.

If the kid thing is an issue, I should tell you that if you slop a bunch of spaghetti sauce onto this to try to cover it up, that's actually pretty good--kind of a creamy tomato sauce. On the other hand, if you'd like to be even more grown up, I think that this would also be wonderful with some sun-dried tomatoes spooned on top, or maybe some roasted red peppers. And if you want to serve it aside some grilled chicken, well, more power to you.

Pasta with Yogurt Pea Sauce
adapted from Orangette
makes 6-8 servings
Prep/Cook time: 30 minutes
Cost: $9.50 (This is kind of pricey for a pasta dish, but it's still only about $1.50/plate. Also, this was cheaper for us, since my yogurt only cost me about .50 and my basil was free and I used fewer pine nuts than called for--so we spent only about maybe $6.50 or about $1.00/serving)
yogurt (ours was way cheap because I did homemade, so I'm guessing on a store bought price here): 3.00, olive oil: .70, peas: 1.30, past: 1.00, basil (again I get mine for free since I have a bunch frozen, so this is a guess): 1.00, feta: 2.00, pine nuts: .50

Notes: 
-I halved this as I so often do with dishes I'm worried my kids will hate (I love me a good leftover, but 6 days of leftovers is a little much even for me).
-Also, to cheapen this a bit, you can reduce the amount of pine nuts/olive oil or try using a cheaper nut like almond slivers (or go nut free and use sunflower seeds). And I think you could totally get away with using less cheese. I think you could also use regular plain yogurt instead of Greek yogurt, though you may want to use only 2 C since it will be runnier.

2 1/2 C whole-milk Greek yogurt
2/3 C olive oil, divided
2 cloves garlic
1 pound fresh or thawed frozen peas, divided
salt
1 pound pasta (preferably a smallish pasta)
scant 1/2 C pine nuts
1-2 tsp red pepper flakes (or a chili flake)
1 2/3 C basil leaves, torn (or a few Tbsp pesto if you've got it)
8 oz feta cheese, crumbled

Get your pasta cooking. Boil some water, add a good dose of salt, and then add your pasta and follow the cooking instructions.

As the pasta cooks, get out your food processor. In a food processor (or possibly a good blender), combine yogurt, 6 Tbsp olive oil, garlic, and 2/3 C peas. Process to a smooth green sauce. Put this into a serving bowl.

Warm the remaining oil in a small frying pan on medium or medium low heat. Add pine nuts and red pepper flakes. Cook for several minutes, stirring occasionally until the pine nuts begin to brown. Your oil may turn red, which would be pretty, but mine didn't.

Also, warm up your remaining peas.

Drain pasta and add it gradually to the yogurt sauce. You've got to add it gradually. If you add it all at once, your yogurt could separate (and then your kids really won't eat it). Add the peas, the basil, feta, and 1 tsp salt. Toss/mix gently.

Serve and spoon a spoonful of the pine nuts and chili oil onto each serving.

PRINTABLE RECIPE

Brussels Sprouts with Cranberries, Pecans, and Goat Cheese

January has been a slightly schizophrenic food month for me in which I have haphazardly skipped from intensely healthy foods to intensely indulgent ones. This one goes in the healthy camp since it's basic element is a nice, healthy vegetable. However, I'm sure there would be those who would argue that pecans, goat cheese, and maple syrup don't really deserve fully healthy billing. I'm not going to quite give it to them because the boiled unsalted unbuttered Brussels sprouts of the world are just the type of sin that has made the universe hate this completely delicious vegetable. Last week when I had some friends over for lunch, I asked them if they wanted Sunday supper or a warm Brussels sprouts salad. Yeah, they chose the Sunday supper. And while I don't blame them for this (because Sunday supper is amazing), I have a feeling that they didn't really know what they were missing out on by passing up the Brussels sprouts. It felt kind of like I'd asked them, "Hey, do you want this cracker that just dropped on the floor and got stepped on or these Nutella stuffed chocolate chip cookies that just came out of the oven?" They smiled politely when I asked about the Brussels sprouts, but I sensed the terror in their eyes--"Is she really going to make us eat Brussels sprouts for the lunch she invited us to." And Brussels sprouts deserve better feelings than that. Way better. Also, I should point out that this awesome salad is more than just a salad--it is a perfect little well-rounded meal complete with protein and calcium. Also, even though it calls for all kinds of indulgent and potentially expensive ingredients, you use just a bit of each to create a really decadent, fabulous vegetable dish without breaking the bank. I could eat it every day.

Brussels Sprouts with Cranberries, Pecans, and Goat Cheese
adapted from Rachel Schultz
Serves 4
Prep time: 5 minutes
Cook time: 15 minutes
Cost: $3.20
brussels sprouts: 2.00, cranberries: .30, pecans: .50, goat cheese: .30, other: .10

Note: This is fairly adaptable. You could use walnuts instead of pecans or even probably pine nuts to good effect. You could use feta or blue cheese instead of the goat cheese (any softish, spunky-ish cheese will do). Also, I used dried cranberries (that I threw in near the end), but the original recipe called for fresh, which she cooked with the brussels sprouts so they would burst and shrivel a bit on their own. So feel free to use what you've got.

Note: I halved this recipe (and then ate it all myself, yes, I did). If you make the full recipe, be sure you've got enough space in your pan that your brussels sprouts are all in more or less one layer on the pan.

Note: Yes, I did just use "handful" as a measurement and, no, that's not fair. My hand holds about 1/4-1/3 C of stuff, but seriously, this is a very adaptable recipe, so don't get too caught up in exact measurements.

1 lb brussels sprouts, quartered (and with ends and any wilty-ish leaves removed)
1 Tbsp olive oil
salt
1 Tbsp balsamic vinegar (yes, balsamic is definitely best, though you could probably get away with something else)
1 Tbsp maple syrup (the real stuff)
1 handful dried cranberries
1 handful pecans (lightly chopped or in pieces)
1 handful crumbled goat cheese

Heat olive oil in a large skillet. Add Brussels sprouts and a generous sprinkling of sea salt. Cook, stirring occasionally. Let them get some golden or even brown color to them. This is important. Do not fear the brown edges.

When they're browned and delicious, add the balsamic vinegar and maple syrup. Stir. Add in pecans and cranberries and stir, letting cook for another minute or two.

Take off heat and add the cheese. Taste and add salt if necessary. Eat it. Oh, it's so good.

PRINTABLE RECIPE

Green Beans with Pine Nuts and Lemon

(nighttime picture; arg)

I know everybody's all crazy about the green beans with cream of something something something and also cheese. But there are things I like better. Especially on a day when I'm already eating turkey with gravy, potatoes with butter and gravy (and maybe some sour cream mixed in), stuffing with about 12 cups of butter melted therein, that sweet potato casserole that we all know is not a casserole, and PIE. Yes, hopefully lots of pie. As one of my friends said (and a true doctrine of my life as well): If I'm going to have to choose between the beans with cream of something something something and cheese and another piece of pie, well, I'm taking the pie.

But wait, now you don't have to. Because you can now have amazing green beans and eat your pie too. Or maybe eat your pie two. (Ha ha. How clever am I, right? Yeah, don't answer that.)

I got this recipe this summer from Kalyn's Kitchen and it was amazing. Wonderful flavors and even a few indulgent ingredients, but just enough for flavor and texture--nothing that goes overboard and bumps out the pecan pie. Because we wouldn't want that.

Green Beans with Pine Nuts and Lemon
adapted from Kalyn's Kitchen
Makes 4-6 servings
Prep time: 5 minutes
Cook time: 10 minutes
Cost: $2.40
beans: 1.50, Parmesan: .10, pine nuts: .50, other stuff: .30

Note: It's harder to find perfect green beans in the winter than it is in the summer. Do your best not to get tough, seedy, nasty ones.

1 lb fresh green beans
1 Tbsp olive oil
1 clove garlic. minced or a light sprinkle of garlic powder
1 Tbsp lemon juice
1 tsp lemon zest
1 Tbsp Parmesan (I use a bit more than this)
2-4 Tbsp pine nuts

Prepare beans by washing, drying, and chopping off the ends.

Heat oil in a skillet. Add green beans and cook at medium heat. You want them to cook through, but also to get some good color. So after they've cooked through, you might want to turn up the heat.

When they are cooked to the tenderness you enjoy (for me this is not crazy crispy, but definitely not soggy), up the heat a bit, then throw in the garlic powder (or clove, but take care not to let it burn) and stir it in some oil, then mix with the beans. Add the pine nuts and stir fry for a few more minutes.

When it's done, throw the lemon juice and zest into the pan and give a stir. I ALSO ADD SOME SALT.

Remove from heat and sprinkle with Parmesan cheese. Serve immediately (this is the toughest part of doing this on Thanksgiving Day). It's still very good if left to sit for a couple minutes, but not as pretty.

PRINTABLE RECIPE

Five Great Recipes for Ugly Vegetables

It's that time of year again. Time for the ugly vegetables to start showing up--the ears of corn with kernels on only half a cob, the misshapen cracked, tomatoes, the yellowing cucumbers.

Truth be told, I've been dealing in ugly vegetables all summer long (if I've been lucky enough to deal in vegetables at all). This year the raccoons got our corn and the squirrels have taken nearly all my tomatoes. It's enough to make you cry. (Like, really--when you have a huge garden and all you've gotten is some green beans, a couple eggplant, cucumbers, and a few pounds of potatoes--oh, and lots and lots of weeds--it really it's something I shed tears over. So much work. So many weeds. So little anything else.) So we've brought in a few green tomatoes to ripen and relied on awesome friends to take pity on us and bring us some of their bounty.

Below are a few of my favorite recipes for rescuing and resescitating your ugly vegetables. I should warn you that not all of the actual dishes made from your ugly vegetables are super pretty either. But all of them taste awesome.

1. Ratatouille--Tomatoes, zucchini, pepper, eggplant, plus salt, herbs, and olive oil. Quick, ugly, good.

2. Vegetable Spread--Odds and ends into the oven to roast, then pureed. You'll be surprised how awesome this is.

3. Quick Pickles--You know when you get cucumbered out and they start hanging from the vines all fat and yellowing. This is what you should make. It extends their life by several weeks and these are great plain or on sandwiches or with salads.

4. Roast Tomato Sauce--I love this with my soul. The end.

5: Tomato Cucumber Salad--This can be made plain or creamy with a little mayo. It can even be made with just tomato or cucumber if you've only got one on hand. I know that kind of sounds weird, but it's a great way to add a little something to the veggies that are starting to feel (and look) blah.

5-Minute Meal: Beans, Salsa, Chips (with optional really quick homemade salsa)

You guys know I occasionally rant about the idea of "fast" food, especially if it is considered "cheap" food. So, lucky you, I'm not going to rant today. But I will tell you this: This meal is every every bit as fast as any line or drive through I've ever waited in. And it's way better. And it's way cheaper. And it fills that need for fresh, yummy, quick, cool foods that I have in the summer. Because, let me tell you, in the summer I definitely get all food lazy. I won't say I don't want to cook because I still do sometimes. But I don't want to cook as often or as hot or as long. And when I eat I don't crave heavy foods (well, not too often).

 This meal is not, admittedly, entirely whole--at least not in its 5-minute form. I bought tortilla chips from the grocery store. Certainly if you wanted to you could whip up some homemade tortillas and go from there. But I didn't (see above about quick and cool). You can use salsa and re-fried beans from a can if you wish as well. They're still quite healthy. However. If you want, you can still make beans and homemade salsa very very quickly (well, with the beans--they're quick, but have to be done that morning). The beans are done in the crock pot, the salsa in the blender. Badabing, badabam.

And it gets even better (by which I mean, more adaptable).

The salsa can be made from fresh ingredients if you've got them lying about Or if you fail to think about dinner until 1/2 hour before and have no fresh veggies lying about, you can still make a very respectable (and better than store-bought) salsa using canned tomatoes.

And as one final smiley (personal) note about this meal. You guys know that my kids (mostly my oldest son) are super picky. So for this I got some ranch chips, which he loves, but I got a generic variety. And I made salsa (which he also loves if it's not chunky--smooth tomatoes are on his very short list of edibles). Only when I opened those generic chips, I'll be darned if they didn't taste EXACTLY like plain tortilla chips. And then I accidentally put in Hot Rotel instead of mild, and--oh boy--it was hot. And then I was sad. I thought that dinner was doomed to inconsolable bouts of whining and belly-aching. And then from the miraculous wells of miracle miracle-y-ness, my child absolutely loved that hot salsa, and liked the chips too. His sisters followed suite and soon everyone was porking out on hot salsa with swigs of milk in between. And then for the next week when we had friends over, my son would say, "You just have to try the salsa. It's awesome." Which I'm not sure has ever happened over a non-sweet item that I have made. And then he asked if we could buy a hot pepper plant for the garden. Moral of the story: We should go to the wells of miracle miracle-y-ness more often. And it was nice.

You'll need:
1 bag tortilla chips of some sort ($2.00)
1 can re-fried beans (or some homemade) ($.50--generic)
cheddar cheese ($.50)--we put this on the beans and then warm them
1 jar salsa (or homemade; see below) $2.00
we also had mangoes, which were cooling and delicious, but hardly essential $1.00 each

Which makes this a $6 meal. Except that we had tons of leftovers and ate them for at least 3 more lunches that week. And we still have some salsa left which I plan to use in some crock pot chicken. So it's probably closer to a $3 or 4 meal. To feed 6 people. Not bad. 

Potentially Pantry Salsa
makes about 26 oz.
Prep time: 5 minutes
Cost: $2.65
tomatoes: 1.00, Rotel: 1.00, cilantro: .50, lime: .15

Note: We made this again tonight. My son helped me. Which made me realize how versatile this is--his system of measurement is a little, um, free form. So it got extra vinegar and less garlic and coriander instead of cilantro. And it was just awesome. So experiment away. Or feel free to mess it up a little. It'll be fine.

This can be made with fresh ingredients. I usually use what I have fresh and then hit the pantry for what I don't.

Note: I used Rotel, but if you'd like you can use two cans of diced tomatoes and then add 1-4 jalepenos.

1 14- oz can diced tomatoes
1 can Rotel
1 1/2 tsp vinegar
1/2- 1 1/2 tsp garlic salt or 1 clove garlic (wide range here; depends on how garlicky you like it)
1/2 tsp cumin
2 handfuls cilantro (yes, this is best fresh, but if you really really don't have it, try a few dashes of dried coriander--I used about 1/4 tsp)
juice of 1 lime (or a few squirts of the non-fresh stuff)
1/2 tsp salt (optional and you probably want to taste before you add)

Throw all in blender except cilantro. Blend. Add cilantro. Blend. (Note: The reason I don't like to blend the cilantro at first is that if it gets too blended, the salsa can get a brownish hue--tastes fine; looks weird.)

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Brocomole

This month for Secret Recipe Club, I had Learning Patience. It didn't take me long to pick a recipe called Brocomole. Why? Because broccoli has been on sale lately. And Kip loves it. In fact, in a cruel twist of marital fate, it was the one veggie he really loved when we got married and the one (though I love almost all vegetables) that I really didn't care for. In an even more cruel familial twist, it is one of the few vegetables that my entire family will consume whether they love it or not (Mark eats his paltry and mandatory piece doused in BBQ sauce, but he eats it). Consequently, I've learned to appreciate it more. I've even come to love it roasted (oh, mama), though we eat it steamed more often because (mysterious to me) that is how the masses tend to prefer it around here. As a kid steamed broccoli was one of those foods I would not eat. And yet my son who eats, like 7 foods total is willing to choke it down if he wants dessert (and, yes, there are many many foods he is not willing to choke down, dessert or not). So every time I discover broccoli in a new, fun way, I go for it. Brocomole is just that. It is a broccoli dip. With cream cheese and sour cream. And it's delicious.

Beyond deliciousness, however, it is versatile. You can eat it with crackers for lunch (this is the route I went), but it would also be a fun party dip or appetizer or side/veggie dish at dinner (how I plan to introduce my family to it--nothing like a pile of crackers on the side to get then to try their veggies). I bet  you could even use it as a mayonnaise substitute on a sandwich to very good effect. Also, it can be made as I did with garlic, salt, and pepper, and a little onion and cayenne. But I bet it'd kick butt with dill and parsley. Or even a Tbsp of ranch powder. Or some pesto. Or whatever. So, yes, versatile.

Furthermore, I'd be willing to bet that if you didn't have broccoli you could make it with cauliflower (that way it would even be white and no one would have to confront greenness) or kale.

Brocomole
adapted from Learning Patience
Makes about 1 1/2 C
Prep time: 6-7 minutes
Cost: $1.20 with sale broccoli and cream cheese (probably closer to 1.50 or 1.75 if items not on sale)
broccoli: .50, cream cheese: .50, sour cream: .15, garlic: .05,

Note on cayenne and other seasonings: The seasonings in this will strengthen the longer it sits. So if you plan to serve it soon, feel free to go all nuts. However, if you plan to serve it the day after you make it, be careful, especially with potent things like cayenne. I made this a day ago and the cayenne was perfect; today when I had my leftovers it was (still good, but) more wowza. So, be warned.

1 head broccoli, cut
juice and zest from 1/2 lemon (if you don't have a lemon, you can use 1/2-1 Tbsp lemon juice here instead)
4 oz cream cheese
2 oz (2 Tbsp) sour cream
1-2 cloves garlic
dash onion powder
3 chives
tiny dash cayenne pepper
salt and pepper to taste

Cook the broccoli. I did this in the microwave. Put broccoli in microwave-safe bowl with a bit of water. Then cover with plastic and cook for 3-4 minutes or until tender. (Be careful when removing plastic--the steam will whoosh out and could burn you.) Note: This could also be the perfect recipe for leftover broccoli. If you've got a cup or two leftover, go for it.

Put broccoli and rest of ingredients in food processor (blender would probably work too if it's a decent one, though this stuff is fairly thick) and process away.

Let cool and eat with crackers or other vegetables for dipping.

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Corn and Kale Chowder

This is a good recipe for spring. It's still been pretty chilly around here and we're practically in the southern half of the U.S. It uses kale, which is coming on (ours is just starting to look alive again). But it also uses corn. You can use frozen and I did. (I bet you can even use canned.) But if you have this during the summer, you can roast ears of corn and potentially make yourself the most butt-kicking corn chowder ever.

Corn and Kale Chowder
adapted from Good Life Eats
Makes: 8-10 servings
Prep and cook time: 40 minutes
Cost: $4.35 (or about: $.50/serving)
butter: .25, onion: .10, garlic: .05, flour: .04, milk: .26, cream: .50, chicken broth: .30, potato: .10, corn: 2.00, kale: .25, sausage: 50

Note: You can sub 2 1/2 C whole milk for the milk and cream mentioned below
Note: I used 1 1/2 C chopped kale and desperately longed for more. The recipe below reflects that longing.
Note: 1 C chicken broth will make your chowder thick and chowdery. Add more if you want it soupier. (Ours was chowdery.)
Note: If it's summer and you want to roast your corn, here's how: Heat oven to 425. Grease cobs with olive oil or butter. Place on cooking sheet (lined with parchment if you want dish duty to be easier). Cook, turning frequently for 20-30 minutes or until cobs have some brownish spots on them. Remove from oven. Cool. Take off corn. You'll need 2 1/2 C or about 5 cobs worth of corn.

3-4 Tbsp butter
1 small onion, diced small (or a decent dose of onion powder for the onion haters--start with 1/2 tsp and then add more to taste at the end)
3 cloves garlic, minced
1/4 C flour
2 C milk
1/2 C cream
1-2 C chicken broth (or veggie broth for a vegetarian soup)
1 large potato, peeled and diced (we used red)
2 1/2 C frozen corn, dethawed
1/2 tsp salt
1/4 tsp pepper
dash cayenne pepper, optional
dash nutmeg, optional
3 C chopped kale
2 links sausage or a few strips bacon, cooked and crumbled (optional)

Melt butter. Add onions and cook for 5-8 minutes. Add garlic. Cook 1 minute. Add flour. Cook 1-2 minutes. Whisk in milk. Add cream and chicken broth.

Add diced potatoes and corn. Let this simmer for about 30 minutes or until the potatoes are tender. I cut my potatoes small so they cook faster and because I don't like a big ol' bite a potato in my soups.

While it simmers, cook your bacon or sausage if using. Once cooked, chop small.

Also, chop your kale and put it in a microwave-safe bowl with a bit of water (2-4 Tbsp). Cover this with plastic wrap and cook 2-3 minutes in the microwave. The kale will wilt. Drain off the water. Note: I do this because sometimes kale is bitterish. If you cook it and pour off the water, the bitter goes with that water (yes, with a few nutrients as well, but those nutrients won't get eaten if your soup turns out bitter). If you cook the kale in the soup and the kale happens to be bitter, some of that is going to come into your soup and it will not taste quite as good.

When the potatoes are tender, add kale and meat. If it's too thick for you, add more chicken broth. Then add salt, pepper, cayenne, and nutmeg. Taste and adjust seasonings (don't burn your mouth--I hate that).

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Beets with Mustard Vinaigrette

I'm pretty sure I've mentioned this, but growing up, we ate 4 vegetables--potatoes, canned corn, canned beans, frozen "California" vegetables (that consist of broccoli, cauliflower, and carrots). When I was younger, my mom made brief forays into other areas--squash, spinach, peas, but was usually met by much resistance from the peanut gallery (shocker). Mom was a lover, not a fighter, so most of those vegetables we fussed about fell to the wayside.

When I got married, I'd never tasted an avocado, artichoke, asparagus, beets, cabbage, brussel sprouts, butternut squash, and a host of other vegetables. Some I'd eaten like pumpkin and zucchini, but only in dessert form.

I've come a long way since then, but when I found myself with a big fat beet leftover from my borscht, I wasn't really sure what to do with it. I remembered reading about a beet vinaigrette salad and the idea of a sassy vinegar/mustard combo perking u the sometimes too-earthy beet appealed to me.

Good thing too, because that salad rocked. The beets keep their sweetness, but lose their too-earthiness. I still don't know if it can make beet converts out of people, but it could definitely make a beet-lover out of a beet-fence sitter.

Beets with Mustard Vinaigrette
adapted from Dr. Weil
makes about 4 servings
Prep time: 10 minutes
Cook time (for beets): 1 hour
Sit time: 4-24 hours

1 pound beets (2-3 largish ones)
1/4 C extra virgin olive oil
3 Tbsp mustard (Dijon is good, but normal works too)
1 small onion, chopped
salt to taste

Cook your beets. You can boil them or roast them at 350-375--just flop them in whole. It will take about an hour--you should be able to pierce the beet easily with a knife.

When they're cooked, let them cool, then take the skins off. Everyone says they "slip" off, but mine didn't slip as easily as I'd thought they would. Still they came off just fine.

Cut your beets into a small dice or slivers.

Add other ingredients, mix, and let sit for 4-24 hours.

Eat. Yum.

PRINTABLE RECIPE

Borscht

Q: What the heck is borscht anyway?
A: Borscht is a delightful dish in which several unloved vegetables get together and create a wonderful thing.

Q: What are these unloved vegetables of which you speak?
A: Beets and cabbage most notably, though there are others.

Q: Ew. Don't those grow from, like, the ground. Why the heck should I eat it?
A: It tastes very good--much better than you would ever expect. It is good for you. It contains seasonal vegetables. It is cheap. It is red and red is my favorite color. Also the last 4 letters sound distinctly Russian and, thus, slightly vulgar. Perhaps you will enjoy saying them slowly in front of your mother. Oh--and you add a dollop of sour cream and some dill which makes this kick butt.

Q: Hmmm. This is a great word to say. And the sour cream sounds promising, but are you sure it tastes good because it looks kind of different. I have not recently seen borscht among the Campbell's soup lineup and therefore have trouble trusting your sketchy "red" recommendations even if you have instructed me to add a full-fat dairy product to the top of it.
A: It contains tomato paste so I'm sure Campbell's would approve (note: that's a lie; Campbell's would not approve).

Q: Is this soup only good if you drink vodka.
A: This soup is delicious even if you are a crazy Mormon housewife.

Borscht
adapted from Apron Strings
makes 8 servings
prep time: 10-20 minutes, give or take depending on your chopping and multi-tasking skills--You can chop some things as others cook, which lessens the overall time.
Cook time: 1-2 hours
Cost: $3.90
onion: .15, celery: .10, carrot: .10, pepper: .60, cabbage: .50, beets: .50, tomato paste: .50, broth (I made mine from Better than Bouillon): .30, apple: .50, potato: .10, lemon: .30, other stuff: .25

Note: I know there are a lot of ingredients in this. If you are like me, you are bound to forget one (or several) when you go to the store. The good news is that this is pretty forgiving as far as leaving things out that you don't have (just don't forget the beets, okay; it kind of needs those). I've made it as is, but the last time I made it I didn't have celery or a pepper or much more than an apple core (curse myself for eating the last apple right before making this). It was still delicious.

2 Tbsp olive oil
1 onion, diced
1 stalk celery, diced
1 carrot, shredded or chopped small
1 pepper, diced (I prefer red)
2-3 C cabbage, chopped (this is half a small cabbage)
2 medium beets, shredded or chopped small
5 cloves garlic, minced
6 oz tomato paste (I think that's the size of a can)
8 C vegetable or chicken broth
1 apple, diced
1 potato, diced (I used red and recommend a waxy variety)
1 bay leaf
1 Tbsp smoked paprika
1 tsp salt (or to taste)
pepper to taste
juice of a lemon (fresh is best, but 2-3 Tbsp of non-fresh will do)
sour cream, for garnish
dill, for garnish

Heat oil in a large pot (I used a Dutch oven). Saute onion, celery, carrot, and green pepper for about 5 minutes. Add cabbage and beets and cook, stirring occasionally, for another 10 minutes. Add tomato past and garlic, stir. Then add broth, apple, potato, and bay leaf. Bring to boil. Reduce to simmer. Cover and cook for 20 minutes.

Then add the smoked paprika (yes, smoked is better than normal, but use what you've got, though really buy some smoked--it's incredible), lemon juice, salt, and pepper. Cover again and cook over low heat for another 30-90 minutes (yes, that is a wide range--this will be done with tender veggies after 30 more minutes, but it will taste better if you give it a little longer).

Top with sour cream. I mean, really, don't skip this--you can I guess, but it is just not as good. The sour cream mixed in makes it just fabulous. And then add dill. Also fabulous. If your lemon has another squeeze in it, give the soup that too. And eat.

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Refrigerator Oatmeal with Chia Seeds and Maple

(Look, it matches my countertops.)

Cold oatmeal. Who ever would have thought that that would have become a thing? Of course, to be fair, cold oatmeal of the cooked and cooled variety is a completely different beast that refrigerator oatmeal--oatmeal that is soaked in milk, yogurt, or a combination thereof, left overnight and then eaten the next day. 

Still, when I first heard of this last summer, the thought of it was just weird. One of my friends was telling me about their Swiss (I believe) friends who would eat oatmeal this way all the time. Well, not to be outdone by the Swiss, I went home and poured some milk in oatmeal, let it sit overnight, and tried it the next morning with a raspberry sauce. With every spoonful, strings of snot-like starchy substance hung from my spoon. When the raspberry sauce mixed with it, it looked even more repulsive. I could barely choke it down. 

Lucky for me, about that time recipes for refrigerator oatmeal started popping up all over the place online. Everyone was doing it. Everyone was raving about it. You could even make a week's worth and have all your breakfasts ready and waiting each morning. Now try that with hot oats. 

But it took me a while to hop on the bandwagon. I wasn't sure what I'd done wrong the first time, but I wasn't eating snotmeal again. It could have been the quick oats, or the type of oats (some people say generic kinds are starchier, though I don't think I agree), too much or too little milk. I didn't know. My friend suggested trying it with yogurt. And I did. And I'm glad I did. Because there was no snot. Since that time, I have found that even if I do part milk, part yogurt, I have success. And the thing is that it wasn't just like it was better now because it wasn't slimy. It was beyond better. It was creamy, fluffy, perfectly textured oatmeal. It was delicious. 

At first, I was still flavoring my oatmeal in much the same way I would hot oatmeal--with brown sugar and raisins. That was good and all, but I've come to realize that one of the fun things about refrigerator oatmeal is that it can be made with all kinds of fun add-ins and that this, too, can be done the night before. 

When I went to my sister's house over Thanksgiving, I found a combo I really really adored--oatmeal with chia seeds and maple syrup (the real stuff, but you only need just a bit). This was my first experience with chia seeds. I was, after all, raised at the height of chia pet commercialization. Who knew that one day the seeds that sprouted on your little chia pig would be the next hot super food? 

Vegans have known about chia seeds longer than the rest of us because, when combined with water, they form a gelatinous substance that can be substituted for eggs in baking. They're also noteworthy (for vegans and the rest of us) because they're super high in omega-3's (yet, unlike flax seed, don't have to be crushed or ground to access it) and because they can fill you up and are good for digestion (if you drink enough water, which you should). If you want to read a great article on the health benefits of chia seeds, check it out HERE. 

You can generally find them in health stores. They're going to be the cheapest if you buy them from bulk bins. You can buy them off of Amazon if your town doesn't sell them. You can also find them in different colors, but all are purported to have the same health benefits. 

Here's to a healthy, delicious breakfast that can be made for the week in 5 minutes or less. 

Refrigerator Oatmeal with Chia Seeds and Maple

Serves 1 (but can be multiplied)

Prep time: 2 minutes

Cost: $.30

oats: .02, milk: .03, yogurt: .10, chia seeds: .10, maple syrup: .05

1/4 C oatmeal (regular oats are best, but quick will work too)

1/4 C milk

1/4 C plain yogurt (Greek or regular)

1 1/2 tsp chia seeds

1 Tbsp real maple syrup (or honey)--I use a fairly low grade, but it is the real stuff

Combine all ingredients. Cover with lid or plastic wrap. Put in fridge overnight or longer. Eat. 

Note: You can mix up a big batch, put individual size servings in Tupperware or small mason jars and then you have a quick, transportable breakfast for each day of the week.  

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Hot Pink Smoothie

This is the most beautiful smoothie you'll ever make. It's also one of the most unusual. It's also one of the most well-rounded (protein, fruit, veggies). It's vegan if you skip the honey.

If you hate beets, you WILL NOT like it. I'm sorry and I wish it wasn't so. But the beety undertones are inescapable, even if you add a bunch of sugar to it like I did for my kids. So if you don't like beets, you might want to omit them and go for a Light Pink Smoothie instead. That said, if you are going to eat raw beets, I can't think of any other or better way to do it than this smoothie. Also, as just one more note on taste: The first sip is kind of like, "Whoa, earthy/beety." But the more you drink, the less striking/shocking that flavor is. So, unless you really hate beets, it might be worth giving a try. Just give it more than one sip of a chance.

Having a fancy (Vitamix or Blendtec) blender would be nice for this. I don't and even my mediocre blender could turn out a decent smoothie, but without the very high-end blender you will still have a few small chunks here and there and will never achieve silky smooth nirvana. That said, I will give some tips for how to make this as very smooth as possible in a mediocre blender.

The other comment about this is that it's not cheap. The Thai (young) coconut cost me $2 at the Asian store, dates are pricey, and cashews are pricey. It's somewhat balanced out by the uber cheap beets and carrots, but not entirely.

I've wanted to try this recipe for a long time. Green Smoothie Girl created it and talks about it though she never gives the recipe, hoping instead that one will buy her book (who can blame her). But even Green Smoothie Girl cannot escape Pinterest and that's where I found this.

Hot Pink Smoothie
Makes 2-6 servings (2 large--full glass, 4 "normal", and 6 small)
adapted from The Royal Cook
Prep time: 15 minutes
Cost: $2.55 (still only about $.60/serving. You can't even get a soda for that at McDonald's)
beet: .15, carrot: .10, cashews: .40, dates: .40, strawberries: 1.50

A note on Thai coconut: First of all, it is also known as "young" coconut because (shocker) it is actually an underripe coconut--it hasn't developed that tough brown cover we associate with coconuts. Usually you will find them with the outside (which is green) shaved off and it will look white and naked like this. You can also visit that link for tips on how to get it open. I, being ignorant, didn't visit any sites about how to get it open and just took a (sharp) knife and cut the bottom (not the top, like everyone recommends) off and then, whoosh, stuff started leaking out, so I held it over my blender and voila. Ignorance is bliss right. After you've cut the bottom off or whatever method you choose to get it open and gotten the liquid out, stick a spoon in it and scoop out the soft, gelatinous flesh (it doesn't look like something you'd love to eat, but trust me, it's good). If your milk or flesh smells rotten, it is. Don't eat it. You want to look for a coconut that is firm and doesn't have any moldy or soft spots on the outside. Another tip is to shake your coconut. The coconut water shouldn't slosh around. If it does, there is a leak in the coconut and this is allowing bacteria into your coconut (not to mention the fact that you're getting less bang for your buck, people). The flesh can be white, but mine was light pinkish-purple. Some say that that means it's got bacteria in it, but (again--blissful ignorance) I ate it and it was fine. It also smelled perfectly good and coconut-y.

1 Thai (otherwise known as "young") coconut
1/2 beet, peeled and diced
1 carrot, peeled and diced
1/4 C raw cashews
1/4 C dates, pitted
1 1/2 C frozen strawberries
1-2 Tbsp honey (optional, but I liked it better this way)

Instructions for making this in a mediocre blender:

Open your coconut using my expert (not really) instructions above. Pour the liquid into your blender and then scoop out the gelatinous flesh and add that. Blend this.

Add beet and carrot and blend. Add dates and blend. Add cashews and blend. The idea being that you want to get one thing fairly well blended before you go adding other things and overloading your sadly mediocre blender. When this stuff is all blended to the best of your blender's abilities, add the strawberries. Pulse and blend. The smoothie should get thicker and smoother. It should be the consistency of a very melty milkshake. If it's too runny (as in looks like just a juice), then your coconut may have had a generous amount of "milk." Add some more strawberries and blend.

Add honey if you like (or sugar or agave or whatever it is you use as a sweetener).

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Healthy Fruit Pizza

It's time for a confession: I've been really uninspired in the kitchen lately. All I've really wanted to make is fruit pies. And I'm told that this is not appropriate dinner food. Sadly, even if I did make such a luxury for dinner, at least half of my kids would probably complain about it anyway. Boo hoo for me and all that.

We've been sticking to pasta salads, fish, and scrambled eggs--foods that are really quick and don't require much foresight. Or cook time. Or effort.

Then last week, while making Greek yogurt with a refrigerator full of cheap fresh fruit, I had a wonderful idea--an idea kind of like pie for dinner. Only easier. And healthier. And 8 minutes of oven time. Hello summer.

(P.S. I realize that for some families the idea of eating this for dinner is, like sacrilege, although it's really quite balanced, if a little sweet. It's got whole grain, considerably less sugar, yogurt instead of cream cheese, which means more calcium and healthy bacterial cultures, and let's not forget the fruit. Still, if that's not good enough for you, you can call it a healthy dessert if you want. Or make it for breakfast because we all know that breakfast gets away with more than dinner does.)

Healthy Fruit Pizza
Makes a medium pizza, which is 2-4 adult servings, depending on the type of adults living in your house
Prep time: 5-10 minutes
Cook time: 6-8 minutes
Cool time: 30 minutes
Cost: $2.00
(flour: .05, whole wheat flour: .10, sugar: .10, butter: .20, egg: .10, lemon: .20, Greek yogurt: 1.00, fruit: .25)

Crust (double this for a large pizza):

1/2 C all-purpose flour
1/2 C whole wheat flour (I used white whole wheat)
1/4 C sugar
1/2 tsp baking powder
5 Tbsp butter
1 egg
zest from 1/2 of a small lemon (optional; my son said he didn't like the lemony flavor, but I'm ga-ga for it)
1/2 tsp pure vanilla extract

In food processor, combine flours, sugar, baking powder, and butter. Pulse until crumb-like.

In small bowl, whisk egg, zest, and vanilla. Pour this into crumb and pulse until it comes together into a lump of slightly crumbly dough.

Press this onto a pizza pan. (We made a medium. If you double this, you'll have a respectable large.)

Bake for 6-8 minutes. Don't wait for it to brown or it'll be crumbly and unpleasant.

Let cool to room temp and add toppings.

Topping:

6 oz. Greek yogurt (I used full fat)
1/4-1/2 C sugar (We used more and I thought it could have gone a little less sweet. If your family is used to less sweet things, you could totally get away with only 1/4-6 Tbsp sugar.)
Sliced fruit of your choice (we used blueberries, strawberries, and grapes)

Whisk together yogurt and sugar.

Spread onto cooled crust. Cut and then add fruit toppings. You'll notice I said to cut the pizza first. That's because...Tip: Cut this before adding your fruit. I read this tip somewhere after the fact and realized it was pure brilliance. Trust me, slicing a strawberry or other firm fruit when atop a soft filling can make for a messy slice.

Eat and enjoy. I had a slice of this with a bit of a leftover omlette. But even without the egg, it's a very complete and balanced meal if complete and balanced is your thing.

PRINTABLE RECIPE