February | 2009 | Apron Strings

Fab Frugal Friday Tip

February 6, 2009 in Frugal Tips

I figure you can’t have too many measuring spoons. I love them. I have all shapes and sizes. Whenever I buy hot cocoa mix or pancake mix, or really any kind of mix, I always save those handy little scoops that come with the mix. I measure exactly how much they will hold and then I write on the handle with a permanent marker “3 tbs,” “2 tsps,” etc. Not only are these handy time savers when you’re measuring quantities when baking, but they’re FREE! And FREE is a very good price!

–posted by Donna

Tags: equipment, measuring spoons
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Spicy Lentil & Root Vegetable Stew

February 4, 2009 in Entrees, Gluten Free, Healthy Fare, Vegan Recipes, Vegetarian Entrees

I admit it, I’ve been cooking rather heavy stuff of late, even if they are healthy – lots of soups and stews and hearty fare. I can’t help it, it’s the hibernation impulse. And since I try to avoid driving in the snow whenever possible, I rely heavily on bulk items in the pantry – which is also a very economical way to go. This particular stew is a great one for cleaning out the pantry & tossing in whatever extra root veggies you like. Today I added a sweet potato and a celery root (celeriac), the latter of which added a nice, sweetish, clean taste into the mix. A parsnip would have been nice if I had one, too. Go crazy!

SPICY LENTIL STEW

5 cups vegetable broth

1 pound lentils, rinsed and sorted

1 28 oz can crushed tomatoes

1 large onion, diced

3 cloves garlic, minced

1 large sweet potato, diced*

1 celery root, peeled and diced*

1 tablespoon chili powder

t teaspoons cumin

1 teaspoon dried thyme

1 teaspoon salt (or more to taste)

coarse black pepper to taste

2 tablespoons balsamic vinegar

Bring broth to a boil in a stockpot. Add lentils, return to a boil and then reduce heat to a low simmer. Cover and cook for 20 minutes.Â Add tomatoes, vegetables, spices, salt and pepper. Simmer uncovered and stirring frequently (you want it to reduce a bit and thicken up) for 30 minutes. Taste for seasoning and vegetable tenderness – cook longer if needed for vegetables (adding water if it becomes too thick).

Finish with the balsamic vinegar. Top each bowl with sour cream if desired.

*Or any other root vegetable you have on hand and like!

– posted by Anne

Tags: Gluten Free, lentils, root vegetables, stews, vegan, vegetarian
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Artisan Cheese Bread

February 2, 2009 in Side Dishes

I love those rustic, crusty breads you can buy at the bakery or bakery section of a good grocery store. They are chewy, yummy and flavorful. But, they are also pricey.

A friend of mine told me how she makes what she calls “artisan bread,” and it seemed too good to be true. No kneading. No fussing. And absolutely idiot-proof.

Basically, you stir four ingredients together and then let the dough sit for 12 to 15 hours on your counter top. Then you fold it over a few times, let it rise another 2 to 3 hours and then put it in a covered pot and bake it. I promise – I am NOT making this up . It’s that easy.

I tinkered with the basic recipe to make it an herb and cheese bread by folding in Parmesan cheese and then pressing herbs and some small cubes of cheese into the top of the bread. Heaven!

ARTISAN CHEESE BREAD

3 cups ubleached all-purpose flour

1/2 teaspoon instant or rapid rise yeast

2 teaspoons salt

1 1/2 cups very warm water

2 tablespoons olive oil

2 ounces Parmesan cheese, grated

2 tablespoons minced fresh herbs

4 ounces sharp cheddar cheese, grated

Mix flour, yeast, salt and water together with a spoon until dough just comes together. Cover with oiled plastic wrap and let stand on counter top for 12 to 15 hours. Pour batter out on to a lightly floured surface. Sprinkle one third of the Parmesan on top. Fold dough in half. Sprinkle on another third of PArmesan and fold in half again. Sprinkle last third of Parmesan on top and fold one last time.

Pour 1 tablespoon of the oil into a 9 inch sturdy ovenproof pot. Place dough in pot. Cover and let rise another 2 to 3 hours.

Preheat oven to 450 degrees.

Cut cheddar into small cubes and press cubes into top of dough. Sprinkle herbs on top and press herbs into dough with fingers. Drizzle oil on top. Bake in oven covered for 30 minutes.