July 29, 2010 in Gluten Free, Healthy Fare, Side Dishes, Vegan Recipes
Slaws are absolutely EVERYWHERE these days. I had been tinkering with different ones for a while when I happened upon a spicy slaw from Elana’s Pantry, and it sounded like almost exactly what I had been looking for! I wanted a little more tang and a little less heat and adapted it accordingly, but I think either version of the recipe is perfect for a summer side. Read the rest of this entry →
July 27, 2010 in Appetizers, Entrees, Gluten Free, Healthy Fare
Grilled Shrimp Thai Coconut Curry Summer Soup
I love any recipe with coconut milk. If you add coconut milk to pretty much anything, my theory is it will always taste delicious. A few years ago, I discovered how wonderful the soups are at Thai restaurants, because veggies in the soups are added in at the last minute, adding a nice fresh taste and texture. So, with a soup that’s not slow simmered, why not add a grilled element and make it a backyard summer style soup? Hmmmm . . . First, the broth.
It does sound very strange – making broth without heating up your kitchen. But by just letting the flavors steep, your kitchen will not reach the sauna stage. Not even close. Then, you add raw fresh vegetables, whatever pasta or rice you have on hand, and grilled shrimp and – VOILA! - an almost effortless summer soup that is refreshing and flavorful.
I saw this idea in the August issue of Fine Cooking magazine (one of my all-time favorite cooking magazines!) I simplified it a bit and added a fun “grilled” taste. Instead of “tea smoking” the shrimp I simply threw them on the grill. Amazingly easy and flavorful! The broth is made by steeping the aromatics with coconut milk and red curry paste. So, so, SO flavorful with so little effort!
I made this soup with shrimp, but you could use grilled chicken or grilled white fish fillets. I’ll bet even grilled tofu cubes on skewers would be delish as well for a vegetarian and vegan version. Must try a veggie version soon . . .
Cheers!
July 23, 2010 in Desserts, Frugal Tips, Healthy Fare
Don’t throw out those over-ripe watermelon slices! Watermelon popsicles are a cinch to make – and they’re almost FREE if you consider that you make them from watermelon you would have thrown out otherwise.
Just throw chunks of the too-ripe watermelon in a blender, seeds and all. Also add a little lime juice and some lime zest, as much as you dare! Then turn your blender on full blast and wait for the popsicle magic to happen.
Strain the mixture through a kitchen strainer and add your sweetener of choice as desired. Freeze in popsicle molds or small paper cups. Then, bask in your glorious frugal-ness and sit on your porch steps and slurp away!
Food Bloggers have been going nuts for the last few months with popsicles. Here’s just a sampling, with some amazing flavor combos:
Raspberry Yogurt Popsicles, Orangette
Lemon Buttermilk Popsicles, Pinch my Salt
Mango Popsicles, My Columbia Recipes
Peaches and Cream Popsicles, My Baking Addiction
Strawberry Lime Yogurt Popsicles, Gimme Some Oven
Fudge Popsicles, Comfy Belly
Chocolate Cherry Coconut Milk Popsicles, Cheap Healthy Good
Blueberry & Pomegranate Popsicles, Mango & Tomato
Coconut Mango Popsicles, 5 Dollar Dinners
– posted by Donna
We’re pleased to add this to Pennywise Platter Thursdays! Check out all the other great offerings.
July 21, 2010 in Gluten Free, Healthy Fare, Vegan Recipes, Vegetarian Entrees
I do believe I’ve finally hit the summer wrap jackpot. I love wraps of all kinds, and have lately been infatuated with the Alchemy Wrap using teff, but as the days get hotter and the produce gets more plentiful, I’ve been craving something lighter still. I think I’ve devised a winning combination: my California Rainbow Chard Wrap, using hummus made with avocado and a touch of coconut oil, sprouts, grated carrot, marinated artichoke hearts, and topped with toasted pine nuts. Read the rest of this entry →
July 14, 2010 in Appetizers, Entrees, Gluten Free, Vegetarian Entrees
Roasted Hazelnut Sauce with Scattered Mushrooms and Hazelnut Pieces
The Daring Cooks July challenge was to use nut butters in a savory recipe, sponsored by Margie of More Please and Natashya of Living in the Kitchen with Puppies. As of a week ago, there were already so many amazing dishes posted (many Asian themed) that I knew I couldn’t compete with them.The most impressive was a dish posted by Australian food blogger Audax Artifex: Crisp Waterchestnut Sardines Stuffed with pinenut and macadamia nut butter, served with Green Thai cashew butter AND with homemade seaweed noodles. Incredible! So, I decided to stay away from competing in Asian flavors and use nut butters in a Mediterranean sauce and an African style soup.
First, I made a roasted hazelnut cream sauce for pasta (seen above on cheese ravioli). I thought the earthiness of mushrooms went well with hazelnuts, so I blended half of the mushrooms into the sauce and scattered the rest on top. The sauce was deep and rich and savory. There really is nothing like the taste of roasted hazelnuts, is there?
A Kelly Family Favorite: African Peanut Soup
Then, I reworked a family favorite of ours: African Peanut Soup. This is a hearty, rich vegetarian soup that fills you up with just a small bowlful. I made my own peanut butter for this, and was amazed at how intense the flavor was compared to store-bought peanut butters. I just roasted the peanuts first then whirled then with some EVOO and sea salt.
Thanks, Daring Cooks Margie and Natashya for a fabulous challenge!
July 9, 2010 in Frugal Tips
Home-made Custom Spiced Chips
I love those “gourmet” chips they sell at the grocery stores these days, but the problem is that for a little sprinkle of, say, chipotle powder, they charge you 2 or 3 times the price of regular old potato chips.
So, in the spirit of Fab Frugal Friday, I decided to experiment with my own spiced chips.
This is so incredibly simple and fabulously frugal that you’ll be making your own spiced chips in no time!
THIS IS THE ENTIRE RECIPE. NO, REALLY: Spread potato chips on a baking sheet in a single layer. Heat in a 400 degree oven for 2 to 3 minutes, just until chips become oily. Remove from oven and immediately sprinkle with spice mix of choice.
Try one of our three FFF spice blends, or whip up your own. Chef Bobby Flay has a fabulous 16-spice blend, if you’re feeling ambitious. Or, just use a favorite spice from your pantry. I love just plain smoked paprika or cumin. Yum!
Happy Summer Everyone!
July 7, 2010 in Desserts
Who doesn’t love pound cake? This classic English dessert is so-named because its name is also its recipe: a pound of butter, a pound of flour, a pound of sugar (and some eggs).
I was looking for something rich and delicious like pound cake when I saw Anne Burrell of Food Network fame make olive oil cakes. I couldn’t wait to try them. The rich fruity taste of olive oil pairs well with summer fruits, and is healthier than butter, so I figured this was a win-win food discovery. Don’t get me wrong – I love butter and use it regularly in my kitchen. But. Like everyone else who is health conscious, these days I try to find ways to use liquid plant oils whenever I can. I also used agave nectar where Chef Burrell used white sugar, but you could also use your sweetener of choice.
I love both the taste and texture of olive oil in desserts. These cakes would be a fabulous pair with most any summer fruits – I had strawberries on hand this time, but plan to make these again and top with other fresh summer fruits. Up next? Grilled Balsamic Peach Slices on top! So many summer fruits . . . so little time . . .
July 3, 2010 in Uncategorized
Whether you want something superbly healthy or a little decadent, we have just the festively frugal recipes for you:Â Two variations on the theme of Red, White and Blueberry.
For the decadent option, check out this Red, White, and Blueberry Tart from last year:
And as you saw the other day, this Red White and Blueberry Quinoa Salad just cannot be beat. How perfect for a potluck picnic or a backyard grill-fest?
Mmm, that tangy grapefruit vinaigrette is bound to be a huge hit.
However you celebrate, enjoy!
– posted by Anne
July 1, 2010 in Desserts, Healthy Fare
Here’s an idea for all you moms out there trying to come up with healthy snack summer recipes for the kiddos in response to the constant good ole’ summertime refrain: “Mom, I’m hungry!” (Or for anyone else looking for rich sugar-free treats!)
These cookies are so surprisingly delicious that you will forget that they’re actually good for you. I promise. These cookies are packed with high-protein ingredients: an egg, almond butter, tofu, whole wheat flour, and oats. Seriously, we should all eat more oats, shouldn’t we? These cookies rival the high-fat, high-white sugar versions that are part of American snack time cuisine and culture. They are that good.
Keep the cookie jar packed with these healthy little gems. You may even catch yourself saying “Kids – please eat more cookies!”
