Mahogany Roasted Chicken Thighs

I just realized that I am lucky. Very lucky. I have the luxury to be able to dash to the grocery store frequently and rarely think of the cost of groceries, unless I’m splurging on an item like crab or shrimp. But a hunk of Parmesano Reggiano? No problem – just grab a hunk and head home.

So when I saw a news article recently advertising a “Food Stamp Challenge,” I was intrigued. Only $4.00 per day per person??? Could I really live on cook delicious food with that??? Not just live on drive-thru food-like substances, but make real, healthy, delicious, actual food?

I decided to take the Food Stamp Challenge and find out. Next week the state is challenging folks to try to eat with the same amount of money as folks who live on food stamps November 8 though 14. That’s $4.00 per person per day. It almost goes without saying that this is incredibly hard to do. Even chicken thighs, a very frugal cut of chicken, are about 75 cents per thigh, which is half of the allotment for one entire meal.

It was hard – very hard – to come up with even one day’s menu – let alone come up with a week – or, Heaven Forbid, a lifetime – of menus that fit the challenge.

My heart goes out to all the folks who live this as a way of life and not just a limited and obviously artificial challenge – especially the single moms who work hard, nurture kids, pinch pennies and deal with all the stress that comes with poverty. Years ago a very close lifelong friend of mine had a period of extreme poverty with an unemployed husband and five small children. She said to me “When you’re poor, you can’t do anything else but Be Poor – all your energy, your whole being is focussed on survival, and you have room for little else in your life.”

Here is a touching account by a single mom that moved me to tears and should move us all to want to reach out. And check out food blogger Diana at Dianasaur Dishes and her fabulous post.

So, here is my small token of empathy – a day’s worth of meals with a recipe for Mahogany Roasted Chicken Thighs – at approximately $4.00 per person per day.

Breakfast: $.80 per person

Oatmeal ( fiber, protein and low in carbs – and incredibly cheap ), with a sprinkle of brown sugar

Poached Egg ( a protein powerhouse at  about $.12 per egg )

Glass of 2 percent milk ( other milks are much more spendy )

Lunch -$1.20 per person

Peanut Butter and Grated Apple Sandwich (2 Tablespoons peanut butter; one-quarter apple, grated)

2 cups tortilla chips

1/3 cup salsa mixed with 1/3 cup cottage cheese ( cottage cheese amps up the creaminess and protein )

Snack – $.25 per person

1 banana ( so satisfying, and so frugal )

Dinner – $1.75 per person

Mahogany Roasted Chicken Thighs ( recipe below )

Barley Risotto ( about $.30 per serving, a Rice Pilaf here would be even less)

Maple Syrup Glazed Roasted Fresh Pumpkin Wedges ( when in season, pumpkin is an extremely frugal and healthy food )

– posted by Donna

 Note from Anne:

News of this challenge hit home for me, to say the least.  I haven’t discussed it much on this blog, to date,  but as of early this year, I’ve become a single mom, and due to a number of changes in livelihood, am now on food stamps myself. I don’t qualify for much, but I’m also not in a position to turn down any amount of help as I try to pull a life together for myself and my daughter.

To say it has been humbling is an understatement. You might have noticed that I haven’t been posting nearly as much as Donna has, and this does, frankly, have a lot to do with it. I can eat and cook fairly well, if anxiously so, for the first week and a half or so after my SNAP allotment arrives, but thereafter, it gets dicey. It’s hard to prioritize what would be new and exciting,much less  photogenic, as a Food Blog Recipe when your top priority is trying to eat decently, period. To think: our previous blog incarnation focused on frugal cooking – and I still have a hard time coming up with material now. I also have a whole new understanding of how obesity is affected by poverty, and it has less to to with fast food than it does with the fact that variations on starch (and processed crap in general, it goes without saying) are by far the cheapest foods available.

The judgement out there for those on any kind of assistance is astonishing, particularly when it comes to food choices. Go to one internet item about food stamps and you’ll find in the comments (or sometimes the body of the article) someone inveighing indignantly about the person she saw buying what she considers junk food with food stamps. Go to another post and you’ll find another commentator offended to the core that someone on food stamps was buying organic produce or gluten-free items or something that they clearly consider too good for someone receiving assistance. You. cannot. win.

So even though my experience with SNAP is limited and hopefully temporary (as are most recipients), and I am still incredibly privileged in the big picture of the world, I still bristled a bit at the concept when I first learned about this challenge, however well-meaning. Such contrived experiences are often laden with classism; I worried that some of the entries might come off with an air of “See? It’s not so bad to be poor!” I also worry that zeroing in on one isolated aspect of poverty misses the big systemic picture – it is an incredibly complex issue in the macrocosm as well as an incredibly complex state of being in the microcosm.

Some experiments have attempted a more thorough, more realistic facsimile of life. I am reminded of the TV series “Thirty Days”, created by Morgan Spurlock of “Super Size Me”. In each episode, people were challenged to immerse themselves in environments that were completely foreign to them, and likely to be uncomfortable. The homophobe goes to stay with a gay couple in The Castro, the pro-life crusader goes to work with pro-choice activists, and so on. In the premiere (watch here), Spurlock and his fiance both decide to see what it’s like to live on minimum wage – and they commit to every detail of it: finding an apartment, having no health insurance, no clothing or pantry items or any amenities of any kind from their former lives, and so on. By the end of the experience they were as truly changed as people could be, given that it was still contrived and temporary. Barbara Ehrenreich went a bit further in her fantastic book “Nickel and Dimed”, where she chronicles living on a number of subsistence level jobs in a similarly thorough fashion.

But what I’ve read so far, including Donna’s entry here as well as those she links to, have been very worthwhile and as empathetic as this kind of  artificial situation can be. It always helps to have some more frugal recipes up your sleeve, right? So I hope some fellow recipients are able to get some new ideas for affordable but nourishing meals, and that the participants in this challenge who are coming from a place of privilege walk away with a renewed sense of compassion for those less fortunate.  And I hope we are all inspired to you are able to reach out to others, especially as we enter the holiday season.

MAHOGANY ROASTED CHICKEN THIGHS

2 tablespoons soy sauce
2 tablespoons frozen orange juice concentrate
2 tablespoons ketchup
1 teaspoon cayenne pepper sauce (optional)
8 skinless chicken thighs

Preheat oven to 450 degrees.

Whisk together all ingredients except chicken.

Place chicken on a baking sheet. Brush with soy mixture on both sides. Roast for about 40 minutes until well browned and cooked through, basting on both sides every 10 minutes.

Serve immediately.

I have hated making pies my entire life because of one thing: pie crust. Believe me, I have tried all of the “tricks” – which contradict each other, by the way- – - Keep the water ice-cold. Use boiling water. Don’t touch the crust with your hands. No, no – Use your hands to smear the butter into the flour. Whatever you do NEVER use a food processor. NO, no – Whatever you do ALWAYS use a food processor. Use vinegar. Use vodka. Use egg yolks. Use egg whites. Use only butter. Use only lard. Use only shortening. Use only oil. Use a combination. Freeze the fat. Freeze the bowl. Freeze the flour.

Oh. My. Gosh.

No matter what I tried, my crust never turned out. Until now.

I watched America’s Test Kitchen make a pie crust that looks and feels like play-dough and IS NOT rolled, but you just pat it into the pan. Yes, you read that right. YOU DO NOT HAVE TO ROLL OUT THIS CRUST!  This pie crust works because the large amount of fat plus a little dairy keep the gluten from toughening the crust.

Yes, I know. This is not a low-fat recipe. My advice: IF YOU WANT SOMETHING LOW-FAT, DON’T MAKE PIE. Make a salad or some broccoli. But if you’re going to make pie, put lots of fat in the pie crust and then savor every bite.  As The New Cookie Monster says, this is a “sometimes food.”

These days, if you come to my house for the holidays, you must eat a piece of pie. The crust will be perfectly soft, perfectly seasoned and flavorful. If you don’t believe me, come on over to my house. Or, try this crust recipe.

Either way, it will change your life. Or at least your pie making.

As proof that this pie crust is the easiest ever, I invited some 12 and 13 year old girls over to make apple pie with me. They had a blast. Between the talking, giggling, and showing off new cheerleading moves, we managed to roll out several crusts. This crust even survived 12 year old bakers!

PAT-IN-THE-PAN PIE CRUST
Recipe makes 2 pie crusts for a 9 inch pie

1 1/4 cups unbleached all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
8 tablespoons unsalted butter, at room temperature
2 ounces (4 tablespoons) cream cheese, at room temperature

In a food processor, process all ingredients until it begins to come together. Dump onto a floured board and pat out into two flat discs, about 1/2 inch thick.

Place in a pie pan and pat out to fit pan.

Bake as directed for your pie.

Other bloggers quests for easy pie crust:
Pie Crust Tutorial by Barbara Bakes
Easy Pie Crust, Savour Fare
EZ Pie Crust, Playing with my Food
Easy Dairy Free Pie Crust, Go Dairy Free
Easy Lattice Pie, Annie’s Eats
East Pie Crust, Brown Eyed Baker
Perfect Pie Crust, The Cooking Photographer
Perfect Pie Crust, My Wooden Spoon

– posted by Donna

Roasted Tomato Sauce - for the freezer

Tomato plants in are in high-production mode and they are calling out to me from my garden: “HEY! We’re Ripe! Do something quick!”

Of course, I have made a few gallons of salsa to bring to work and pass out to friends, neighbors and co-workers. They don’t call me the Salsa Fairy for nothing!

But, still more red ripe tomatoes! What to do?

I decided to make a tomato-basil sauce that can be frozen and then thawed in the dead of winter to savor the days of eating fresh tomatoes right off the plants – brushing off the dirt first, of course!

This method is ingenious! You roast the tomatoes, and while they are still hot, you add in the garlic and basil, which cooks them just enough but still retains their freshness. Genius!

Now I will have a reason to smile in February!

Happy End-of-Summer Harvest, Everyone!

– posted by Donna

I first learned that you could freeze tomato sauce from Kalyn at Kalyn’s Kitchen, from whom I have learned so much about putting my freezer to good use. Thanks, Kalyn!
I am apparently in good company of tomato freezing folks: Culinary heavy hitter Davis Leite  just posted about tomato freezer sauce a few days ago.
Janelle at Talk of Tomatoes agrees with freezing the red stuff, too.
And the Naptime Chef makes freezer-friendly sauce that looks so flavorful.

FREEZER TOMATO SAUCE

Makes about 8 cups of sauce

12 to 15 medium to large ripe tomatoes
1/2 cup diced basil leaves
8 cloves garlic, pressed
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon sugar
2 teaspoons kosher salt
2 tablespoons powdered ascorbic acid preserver, such as Fruit Fresh
Freshly ground black pepper, to taste

Preheat oven to 400 degrees.

Cut a large “X” on bottom of tomatoes. Place on baking sheet with “X” side up, then lightly spray with canola oil. Roast for 30 minutes, or until softened and lightly browned. Let cool slightly.

Over a large bowl, hold tomatoes with a KITCHEN TOWEL in one hand (so as not to burn your hand) over a large bowl. With a paring knife starting at top of “X,” peel skin off tomatoes. Discard skins and cores of tomatoes.

Add remaining ingredients to tomatoes in  bowl and mash with potato masher until very small chunks. Let cool to room temperature before freezing.

Freeze for up to 12 months.

Even in our highly industrialized, largely factory-farm-dependent world, plenty of people still crave venison and hunt for deer. One of the most classic, beloved forms of paella includes rabbit among its myriad meat ingredients. And the delicacy we usually refer to as “squab” is, essentially, pigeon.

So why let a plentiful food source go to waste, just because the source happens to be accidental in nature? Foraging for plants has totally made a comeback, whether it’s wild herbs, mushrooms or other vegetation, so why not, in essence, “forage” for meat? I propose a revival of an overlooked classic. Roadkill Pie- it’s not just for hillbillies anymore!

Let’s start with this simple delight, just to get you started on the concept, adapted from a recipe by Rita Van Amber.

CREAM FRIED SQUIRREL

1. Soak pieces in salt water; drain.
2. Add fresh water and boil until tender.
3. Fry in heavy cream and season to taste.

I say wrap that up in some dough and you’ve got yourself some Roadkill Pie! What could be cheaper?

*****

YES, of course, this is an April Fool’s post. But I actually had an enlightening time poking around to (loosely-put) research for tidbits to include here. Check out this fascinating foraging blog, Firstways, self-described as “An Urban Forager’s Guide to Wild Plants for Food, Medicine and More”.

And I had hoped to include a few choice recipes from my old, beloved edition of “The Joy Of Cooking”.Way back when I received it, I specifically requested an edition as old as possible, due to my amusement at the small game recipes. Where else (pre-internet, anyway) was a modern gal to find instructions on how to flay, gut, and stew a squirrel? With diagrams and all?

Alas, my “Joy of Cooking” is packed away in a storage space, along with most of my other cookbooks, so I rummaged through my foodie roommate’s collection for some historical selections. It was a real treat to peruse the aforementioned old spiral-bound book, “Stories and Recipes of the Great Depression”, from which came the Cream-Fried Squirrel. On the simple frontispiece, in the plainest of typefaces, a version of a saying my own mom (my adoptive mom) used to say, as handed down by my grandmother, and mostly likely my great-grandmother:

EAT IT UP
WEAR IT OUT
MAKE IT DO
OR DO WITHOUT

Our version started with “Use” rather than “Eat”, making it more multi-purpose, but was otherwise identical.  The first long segment is simply a great collection of remembrances from those who lived through the Depression,  pithy and stoic and practical.

“The Depression was real, but I feel most fortunate to have had a loving Mom who could turn whatever food into something ‘so good’, rejected clothing into something ‘brand new’.”

“Vitamins was not a word in the dictionary. We knew instinctively that unless we served a variety of foods our families would not be well.”

And my personal favorite:

“I tried to dilute the little bit of gas in the car to make it to town. I added some kerosene. You can’t do that.”

No further information offered. I hate to resort to emoticons in a blog post, but all I have to say is O.o And finally:

“Good old days would kill off this generation in a weeks time.”

Ain’t that the truth?

All joking officially aside, so many of these are not only still absolutely useful today, but serve as a reminder of the incredible relative abundance so many of us enjoy today.

Happy April!

– posted by Anne

Image courtesy of Vegetable Assasins

Checking out the goods at Portland's Urban Farm Store

It’s no great revelation that growing your own food is by far the most affordable thing to do whenever possible. Most of the time, when this comes up, people are talking about gardening, of course, but there’s an ever-growing trend that takes it a step further: that of the backyard chicken.

Chickens may be par for the course for people who grew up on or around farms, but for us urban and suburban types, we take it for granted that we get our eggs from the grocery store, turning a blind eye to the significant markup in price as well as the less than optimal source, in terms of health and humane treatment. (Even with eggs labeled “free-range”, your mileage may vary dramatically.)

So, one of the very best things about moving to Portland is the abundance of urban chicken husbandry! Among my close friends, three out of three households all have chickens in their backyards, eating their kitchen scraps and providing free, healthy, beautiful eggs! Also? Great toddler entertainment. (Lily literally says “Hi chickens! How’s it going?” every time we go out to see them.)

Hey, chickens! Come back here!

They don’t lay nonstop year-round, and the chickens at my own place belonging to my good friend/landlady (The Urban Luddite) are just now starting to ramp up their production, but still, just imagine, for most of the months of the year, your eggs are basically free, with the cost of a little upkeep. There’s some startup involved, of course, with buying a coop and possibly a run, plus the feed and such, but wow, does it ever pay for itself and then some.

The flavor and vibrancy of the couldn’t-be-more-fresh, couldn’t-be-more-local eggs is just beyond compare. And I love that my daughter gets to see for herself exactly where her food is coming from, and will grow up with a direct experience of that.

Free-range parenting

Do you have backyard chickens? Have you ever thought about it? What have your experiences been?

Five Minute Recipe - Chicken Saute with Walnuts, Beets and Pea Pods

I am lovin’ our Fab Five dishes! Our challenge to ourselves is to find dishes that are frugal, fabulous and on the table in five minute or less with a minimum of processed foods. Here’s our latest – a huge hit with my family. My husband was raving and licking his plate – I just let him believe I had slaved for hours – I did not dare tell him it took only five minutes.

Rotisserie chicken is one of my favorite grocery store buys. I love them. I buy a couple of them every month for use in entrees, sandwiches, late-night grab-a-bite fridge snacks.

I came up with this simple saute just throwing five of my favorite things in a saute pan. This is a fab food combo – such great flavors! And the canned beets are delicious and so very handy. You can serve this with or without a starch – we are watching carbs at our home these days, so did without. I added a dash of vinegar at the end, which mingled with the sweet beet juices and added wonderful rich flavor.

This will become one of my go to quickie meals.

And don’t worry – we’ll keep these fab five-minute miracles comin’!

WEEKNIGHT SAUTE with BEETS, WALNUTS AND CHICKEN

Total Time: 5 minutes

Serves 4

1 cup rough chopped walnuts
2 cups snow pea pods
2 cups bite-sized rotisserie chicken meat
1 can (15 ounces) sliced beets, drained and rough chopped
1 tablespoon Balsamic vinegar (or other favorite vinegar)

Heat a large saute pan to medium high heat and spray with a little cooking oil. ((NOTE: I didn’t count a light spray of cooking oil as one of my five ingredients, since it is one of the staples I always have on hand and I used just a tiny bit to keep things from sticking to the pan. If you don’t have spray, just use a tiny bit of vegetable oil.)) Add walnuts and stir and cook for about 1 minute, until fragrant.

Add pea pods and cook about 2 minutes, stirring frequently, until pods are softened.

Add chicken, beets and and vinegar and cook just until heated, about 1 minute.

Serve immediately.

***

Try some of our other fab easy chicken recipes:
Weeknight Chicken Posole
Chicken Thighs with Mustard, Molasses and Maple Syrup
Stacked Chicken Enchiladas

Here’s some other fab easy chicken dishes out there:

Easy Citrus Chicken, Bitchin’ Camero
Easy Chicken Stir Fry, Home with Mandy
Easy Chicken Hash, The Perfect Pantry
Honey Mustard Chicken, Eclectic Recipes
Baked Chicken Pesto, Kalyn’s Kitchen
Chicken Enchilada Casserole, Everyday Southwest

–posted by Donna

Real life sometimes involves “grab-and-go” eating when you’re running out the door.But, we ask: Can that food be healthy and affordable and fabulous at the same time?

We here at FFF know the reality of busy lives. Anne is a busy mom of a preschooler. Enough said. I myself have a stressful 50-plus hour a week job as a prosecutor handling child abuse cases and sex crimes, plus volunteer work that takes about 10 hours a week and adult children and a hubby that regularly need my time and attention. Not to mention co-blogging on two food blogs. Whew!

Yes, we are slow foods advocates here at FFF. We love the luxury of leisurely cooking, hopefully with a loved one. We try to do this as much as humanly possible. I believe strongly deep down in my bones that cooking and eating together regularly as a family is one of the most important things we can do for our well-being – physically, emotionally, spiritually.  But. There are times when you just need to get something into everyone’s mouths pronto.

Today we begin a new feature- Fab Five. We take on the challenge of making dishes that use only FIVE ingredients and take only FIVE minutes from grocery bag to table. And, here’s the real challenge: with healthy ingredients and as few processed foods as possible!

These pita pizzas fit this bill perfectly. You just throw them in the oven right on the racks slathered with a three cheese mixture and then drizzle pesto on top. Fabulous in Five. What’s better than that?

PESTO PITA PIZZAS

2 cups ricotta cheese
2 ounces mozzarella cheese, grated
2 ounces parmesan cheese, grated
4 whole wheat pocketless pitas
1 cup pesto sauce

Preheat oven to 450 degrees. (If you don’t have time to heat the oven, turn on your broiler.)

Mix the cheeses together, reserving a little parmesan to sprinkle on top as a garnish. Spread the cheese mixture on  the pitas, leaving a border around the edges.

Place at top of oven directly on the oven racks. Cook for 3 to 4 minutes, until cheese begis to bubble.

Remove from oven and spread pesto and reserved parmesan on top. Cut each pita into four triangles. Serve immediately.

Clam, Bacon and Caramelized Onion Pita Pizzas, The Perfect Pantry
Provolone Pita Pizzas, Green Lite Bite
Asparagus, Bacon and Egg Pita Pizzas, We Are Not Martha
Mexican Pita Pizza, Cowgirl Chef
Hawaiian Pita Pizzas, Noob Cook
Lavash Bread Pizza, Ravenous Couple

– posted by Donna

Luckily for us all, America’s doctors have put together their Top Ten Super Foods List and I am excited, because I love every single one of these foods! There are lots of “super foods” lists out there, and they are pretty similar. Long on green veggies. Short on meats and fats. Martha Stewart’s people could only narrow their list to 38 super foods. The foods that have made the doctors’ “List” are on there because they are healthy in multiple ways. I like that approach – nutritional multi-taskers. They are lower in calories and carbs than many foods, and they are nutritionally dense. They also are heart healthy and anti-oxidant rich (think “anti-cancer!”).

So, my fab frugal friends, here are some of our favorite tips for making these 10 nutritional wonder foods an easy and delicious part of a long and healthy life.

1.  YOGURT

Yogurt is packed with protein and nutrients and is a miracle substance for adding pro-biotics and improving digestion. I like Greek yogurt – so creamy and delicious. You can find it in stores these days, but it is spendy. So, I decided to make my own – check out How to Make Your Own Greek Yogurt. Good News: It’s a Cinch!

2. EGGS

I was so thrilled to see these on The List, because I LOVE EGGS! Scrambled, fried, poached, hard boiled. Any old way. Eggs are an inexpensive protein packed with nutrients, and are especially high in choline, which is good for brain development, especially in young kids. They are also, in my humble opinion, the most versatile food on the planet, and can be used in endless ways. I just discovered an easy new way to enjoy eggs: Savory Egg Tarts by Julia Child.

3.  NUTS

Sure, they have some fat in them, but they’re still worth it – it’s good fat, the kind that actually lowers cholesterol levels. Bonus: they are rich in fiber and antioxidants and are low in carbs. Walnuts and almonds are especially healthy. You can easily make your own roasted nut blends and keep them handy. Last year I gave out Anne’s Fire and Ice Nuts for Christmas gifts – healthy, flavorful nut-tricious!

4. KIWIS

I have always loved these wonders from down under (New Zeland and Australia)! Turns out they are good for you, too! Don’t you love it when one of your craves turns out to be healthy?! These are one of the most nutrient-dense fruits, so we should be serving them up more often! Slice them into salads for a start, or just pack them, cut in half, in a lunch box with a spoon to scoop them out. G’Day, Healthy Mates!

5. QUINOA

This ancient grain is a protein superstar – one of the very few vegetables that is a complete protein. If you haven’t tried quinoa, you’re missing out – it has a fluffy, nutty quality that is lighter and tastier than rice and is just as easy as rice to make as a side dish – just boil with water or broth and Voila! – instant flavorful easy side dish. I like quinoa mixed into a fruit salad, and even made a patriotic version for the Fourth of July!

6- BEANS

This humblest of foods has regained respect in modern food culture because beans are just about the healthiest things you can put in your mouth. Fiber, protein and omega-3s – all for a few pennies. What’s not to love? Here’s one way you may not have thought of before that is amazingly easy and yet exotic and flavorful. Here is the ENTIRE recipe: Blend one can of black beans and one can of enchilada sauce in the blender until smooth. No, really. That’s it. This Black Bean Puree is perfect on nachos, as a dip for chips or on enchiladas. Here’s a contender for the Easiest Healthiest Dinner EVER: Pour the puree on some warmed, folded whole grain tortillas and add chopped tomatoes, cilantro and cheese – Instant Super Healthy 10-Minute Dinner!

7 – SALMON

This flavorful fish is on The List because it is one of the best sources of omega-3 fats. Alaskan wild salmon, which has made a resurgence in numbers in the last few years, is the most flavorful of all salmon. It is delicious barbecued, of course, but if you’ve never tried poaching salmon, you may add this to your favorite ways to eat salmon, and any fish really. The fillets come out moist and delicious and you can use flavorful liquids to poach, such as broth with a little splash of vinegar. Just bring the liquid almost to a boil in a large shallow skillet and then add the salmon skin-side down and poach for about 5 minutes, until cooked through. Delish!

8 – BROCCOLI

You knew this had to be on the list, right? Broccoli is a sneaky superstar food, because it has more beta carotene than carrots and tons of other anti-oxidants. It is one of those flexible foods that can be used with almost any cooking method. Our family’s favorite way to eat what my little kids always called “Green Trees” is to dip chunks in a cheese fondue. YUM!  Anne made delicious roasted broccoli this year – toss in olive oil and sprinkle with salt and pepper and then roast at 425 degrees for about 20 minutes. You can add some flavor boosters at the end, like lemon juice and zest, pine nuts, Parmesan cheese. But really, not necessary. Roasted broccoli is a joy all its own!

9 – SWEET POTATOES

These are the most flavorful tubers – anti-cancer and anti-bone loss, and just plain yummy. They don’t need as much “loaded” into them to make them flavorful like white potatoes do, so they can be just baked and eaten with a little S & P. Who doesn’t love sweet potato fries? They’re at restaurants everywhere these days, and for good reason! You can make rustic sweet potato chips easily at home, too – Just slice them thin, spray with a little canola oil and bake at the top of the oven at 400 degrees for about 10 minutes, until crispy.

10 – BERRIES

These little gems are packed with nutrients and are good for your blood sugar levels. Blueberries especially pack an amazing anti-cancer punch! When blueberries are cheap next summer, try out this new way to use them: Blueberry Mint Coolers. Refreshing. Easy. Healthy. Blueberry Heaven!

So there you have it, Food Fans. The best of the best for a healthy New Year!

How many super foods will make your resolutions list?

Happy Healthy New year, All!

– posted by Donna

Christmas cookie exchanges are something I look forward to each year. I love to see everyone’s creations. This year, I thought about making those reindeer cookies — you know, the kind where you use broken pretzels for the antlers. But, I wanted something different, something no one had seen before. Something fabulous and frugal AND unique. So, I thought – what about a mouse instead of a reindeer — you know, a la “Not a creature was stirring, not even a mouse . . .”

You can use any cookie recipe that will hold its shape well while cooking, or use my recipe below. A sugar cookie dough that won’t spread flat. You roll the dough into egg shapes and then roll them in cinnamon sugar and bake. Then, take them out of the oven and, while still hot, insert the almond slices for ears, the mini-chocolate chips for eyes, the small red candy for a nose and a thin licorice rope for a tail.

These were a HUGE hit at the party I went to, and some people even laughed out loud. They look so cute on a platter of assorted cookies!

Happy Hollydays to All!

CHRISTMOUSE COOKIES

2 – 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
12 tablespoons unsalted butter, at room temperature
2/3 cup sugar
3 ounces cream cheese
1 large egg
2 teaspoons vanilla extract
Cinnamon sugar for garnish
Candies for making cookies look like a mouse

Preheat oven to 350 degrees.

Mix dry ingredients together and set aside.

Cream the butter and sugar in a mixer until fluffy, about 2 minutes. Mix in cream cheese, egg and vanilla. Slowly add in dry ingredients.

Roll pieces of dough into balls the size of ping pong balls. roll into egg shapes. Roll in cinnamon sugar. Place on baking sheet lined with a silicone mat or parchment paper.

Bake at top of oven for 15 to 18 minutes, until solid and lightly browned.

Take out of oven and add garnishes to make cookies look like a mouse, working quickly while cookies are still warm. Use sliced almonds for ears, mini chocolate chips for eyes,
a small red candy for nose and licorice ropes for tails.

***

For other fun cookies for your exchange parties, I highly recommend the baking blog of my friend Barbara, who has the most fabulous and extensive Christmas cookies I have ever seen on a blog. Amazing creations! You will find dozens to choose from!

- posted by Donna

Spiced Holiday Chocolate Sauce in Pretty Gift Jars

You can’t go wrong with chocolate as a holiday gift. Hey! It’s the holidays! No dieting allowed!

I decided to try a frugal version of chocolate sauce, so I decided to go with cocoa powder. Dutch processed is the best because it is less bitter. To add richness, I added a little dark cocoa powder to the regular Dutch cocoa powder.

This is a beautiful, rich sauce that is full of flavor. Just a few spoonfuls is all you need to top brownies, ice cream or to drizzle over your favorite desserts. My hubby added a spoonful to hot milk and made a delicious rich hot chocolate drink.

The last few years I have also loved adding a little spice to chocolate recipes to “wake up” the taste. The beauty of this recipe is that you can choose your own flavors to pair with the chocolate. I like southwest spices, so I used chipotle, cinnamon and almond. You could try orange zest or extract. Peppermint is always a perfect chocolate pairing, too!

I say be creative! Go wild! The choice is yours!

Most Wonderful Season’s Eatings To You, My Fab Frugal Friends!

SPICED HOT FUDGE SAUCE

Makes 3 cups

1 1/2 cups sugar
2/3 cup light corn syrup
1 cup Dutch processed cocoa powder
2 tablespoons dark cocoa powder
1 can (12 ounces) evaporated milk
1/2 cup unsalted butter
1 teaspoon vanilla
1/4 teaspoon salt
Seasonings as desired**

Combine sugar, corn syrup, cocoa powders and evaporated milk in a large stockpot. Cook over medium high heat until mixture comes to a full rolling boil. Turn heat to medium low and continue cooking for 8 to 10 minutes, whisking frequently to release steam and help thicken sauce.

Remove from heat and stir in butter and vanilla and salt until butter is completely melted. Let cool to warm.

** At this point, taste and add in whatever seasonings you like. Try a teaspoon of extract, such as almond, peppermint, or orange. I also added a teaspoon of cayenne pepper sauce and a dash or two of cinnamon.

Serve immediately, or store in your fridge for up to 4 weeks, reheating in microwave before serving.

Dairy Free Gifts From the Kitchen, Go Dairy Free
Holiday Gifts for Kids in the Kitchen, Pardon My Crumbs
30 Holiday Gift Ideas, Brown Eyed Baker
A Week of Gifts from The Kitchen, Framed Cooks
Gifts Cooks Love. Living in the Kitchen with Puppies

– posted by Donna