Fresh veggies and herbs are a joy to the taste buds, and you really can grow things almost anywhere!
Garden Anywhere: How to Grow Gorgeous Container Gardens, Herb Gardens, Kitchen Gardens and More - Without Spending a Fortune
Wednesday, June 3, 2009
Monday, June 1, 2009
Meatless Monday - Broccoli & Walnut Quiche
Ah, quiche. One of the most wonderful applications of custard. I'm going to start by giving you a basic quiche formula, that will serve you in good stead for many, many recipes. It will also make it easier for you to adjust your recipe to the size of pan that you have available.
The magic formula is:
1/3 Cup milk product per 1 egg.
My pie pans are fairly deep, and I make my quiche crustless (for gluten, carb and laziness reasons), so my recipe uses 6 eggs, and a cup and two-thirds milk item. Like many of my recipes, this one is very versatile, and you can mix and match ingredients to your own taste preferences.
6 eggs
1 2/3 cups milk product (this can be actual milk, cream, sour cream, plain yogurt, or any combination thereof.
2 cups shredded or chunked cheese (if you do chunks, they should be small)
2 cups broccoli pieces(raw or frozen, but if you use frozen, be sure to thaw and drain completely)
1/2 lb walnut pieces
1/4 tsp thyme
salt & pepper to taste
Preheat oven to 350 degrees.
If you prefer a crust for your quiche, you're on your own. Back when I could eat gluten, I usually bought the ready made ones. So we pick up at the filling the pan point.
Start by putting a thin layer of cheese on the bottom of the pie pan. It doesn't have to completely obscure the pan bottom, just get a good, even coat. Next lay in the broccoli and walnut pieces evenly in the pan, and add another layer of cheese over the top.
In a large bowl, beat eggs until frothy. Add your preferred milk item (I like to use a combination of 4% milk and plain yogurt), and the seasonings, and blend thoroughly (this does not require an electric mixer of any kind - a whisk or even a briskly wielded fork works just fine). Pour gently over the mixture in the pan, and top with another thinnish layer of cheese.
Put in the oven on a middle rack and bake for 50 minutes. Take out and allow to cool for at least 1/2 hour before cutting and serving.
Pair it with a nice salad or some rice (or both), and enjoy!
The magic formula is:
1/3 Cup milk product per 1 egg.
My pie pans are fairly deep, and I make my quiche crustless (for gluten, carb and laziness reasons), so my recipe uses 6 eggs, and a cup and two-thirds milk item. Like many of my recipes, this one is very versatile, and you can mix and match ingredients to your own taste preferences.
6 eggs
1 2/3 cups milk product (this can be actual milk, cream, sour cream, plain yogurt, or any combination thereof.
2 cups shredded or chunked cheese (if you do chunks, they should be small)
2 cups broccoli pieces(raw or frozen, but if you use frozen, be sure to thaw and drain completely)
1/2 lb walnut pieces
1/4 tsp thyme
salt & pepper to taste
Preheat oven to 350 degrees.
If you prefer a crust for your quiche, you're on your own. Back when I could eat gluten, I usually bought the ready made ones. So we pick up at the filling the pan point.
Start by putting a thin layer of cheese on the bottom of the pie pan. It doesn't have to completely obscure the pan bottom, just get a good, even coat. Next lay in the broccoli and walnut pieces evenly in the pan, and add another layer of cheese over the top.
In a large bowl, beat eggs until frothy. Add your preferred milk item (I like to use a combination of 4% milk and plain yogurt), and the seasonings, and blend thoroughly (this does not require an electric mixer of any kind - a whisk or even a briskly wielded fork works just fine). Pour gently over the mixture in the pan, and top with another thinnish layer of cheese.
Put in the oven on a middle rack and bake for 50 minutes. Take out and allow to cool for at least 1/2 hour before cutting and serving.
Pair it with a nice salad or some rice (or both), and enjoy!
Wednesday, May 27, 2009
Book of the Week - Getting Started in Permaculture
This week's book focuses on using recycled materials for cheap house & garden projects:
Getting Started in Permaculture: Over 50 DIY Projects for House and Garden Using Recycled Materials
Getting Started in Permaculture: Over 50 DIY Projects for House and Garden Using Recycled Materials
Monday, May 25, 2009
Meatless Monday - Chickpea & Vegetable Curry
Mmmmm...curry!
Ingredients:
2 cups cooked chickpeas (canned is fine)
1 small zuchini, peeled & diced
1 medium diced tomato
2 large onions, diced
2 dried red chiles
1/4 lb fresh ginger, peeled & diced small
3 garlic cloves
1/2 teaspoon mustard powder
1 teaspoon cumin powder
1/2 teaspoon turmeric
1/4 teaspoon cinnamon (fresh ground, if you have it)
2 tablespoons vegetable oil
1 tablespoon butter
If this turns out to be spicier than you'd like, try adding 1 cup of plain yogurt and simmering for another 5 minutes. Don't forget to temper it first, so that the yogurt doesn't curdle.
Serve over rice.
Ingredients:
2 cups cooked chickpeas (canned is fine)
1 small zuchini, peeled & diced
1 medium diced tomato
2 large onions, diced
2 dried red chiles
1/4 lb fresh ginger, peeled & diced small
3 garlic cloves
1/2 teaspoon mustard powder
1 teaspoon cumin powder
1/2 teaspoon turmeric
1/4 teaspoon cinnamon (fresh ground, if you have it)
2 tablespoons vegetable oil
1 tablespoon butter
If this turns out to be spicier than you'd like, try adding 1 cup of plain yogurt and simmering for another 5 minutes. Don't forget to temper it first, so that the yogurt doesn't curdle.
Serve over rice.
Friday, May 22, 2009
Freebie Friday - 16 Harlequin Romance novels
In celebration of their 60th anniversary, Harlequin Romance has made 16 of their romance novels available for download through Barnes and Noble.
Enjoy!
Enjoy!
Wednesday, May 20, 2009
Book of the Week - $3 Meals
One of the best ways to save money is by knowing how to save money! Books are one of the best ways to learn how. And so I'm introducing the Book of the Week concept here.
This week's book:
$3 Meals: Feed Your Family Delicious, Healthy Meals for Less Than the Cost of a Gallon of Milk
Also: $3 Meals in Minutes, $3 Low-calorie Meals, and $3 Slow-cooked Meals
Links are to Powell's Books, and Sensible Dollars receives a kickback if you buy there, so please do! :)
This week's book:
$3 Meals: Feed Your Family Delicious, Healthy Meals for Less Than the Cost of a Gallon of Milk
Also: $3 Meals in Minutes, $3 Low-calorie Meals, and $3 Slow-cooked Meals
Links are to Powell's Books, and Sensible Dollars receives a kickback if you buy there, so please do! :)
Monday, May 18, 2009
Meatless Monday - The Fast Food Edition
Even on a budget, sometimes you just need to eat out to treat yourself! I've got some cheap, meatless options for you below (prices and items on value menus can vary from region to region). Skip the soda, grab an iced tea or water at home.
Taco Bell: While most fast food places have a dollar menu these days, Taco Bell does it better: 79, 89 & 99 cent items! Try the Cheese Rollup (79 ), the Triple Layer Nachos (79 ), or the Bean Burrito (99 ). You can even get dessert cheap here: Cinnamon Twists (79 ), or Caramel Apple Empanada (99 ). If you're feeling extra splurgy, go for the 7 Layer Burrito, the 1/2 lb Cheesy Beans & Rice Burrito, or a Tostada! Many other menu items can be ordered without meat, too, like the Mexican Pizza (spendy, for our purposes, but yummy!)
If you're like me, and have food sensitivities, you can check here to see what's safe for you. And to add to Taco Bell's budget-worthiness, you can download free music from their site! Really, the most economical fast-food choice, all around.
McDonalds: The Dollar Menu. Unless you can make a meal of fries, a side salad, or the fruit & yogurt parfait, McDonalds isn't really going to be adequate for Meatless Monday dinner. Good place to snag dessert though - 2 apple pies for $1!
Wendy's: Two words for you: Baked Potatoes! Which makes them one step ahead of McD's, IMO, since a baked potato can easily make a meal for me. Add a side salad for rounding things out. And there's always the yummy Frosty.
Burger King: Offers a veggie burger, but not on the value menu. Veggie value items: fries, onion rings, side salad, apple pie. As with McD's, it's doable, but far from optimal.
That mostly covers it - Hardee's doesn't post a value menu on their website, and there isn't one near me...Arby's has remarkably few veggie options. Let me know if you think I've missed any major chains/items here!
Taco Bell: While most fast food places have a dollar menu these days, Taco Bell does it better: 79, 89 & 99 cent items! Try the Cheese Rollup (79 ), the Triple Layer Nachos (79 ), or the Bean Burrito (99 ). You can even get dessert cheap here: Cinnamon Twists (79 ), or Caramel Apple Empanada (99 ). If you're feeling extra splurgy, go for the 7 Layer Burrito, the 1/2 lb Cheesy Beans & Rice Burrito, or a Tostada! Many other menu items can be ordered without meat, too, like the Mexican Pizza (spendy, for our purposes, but yummy!)
If you're like me, and have food sensitivities, you can check here to see what's safe for you. And to add to Taco Bell's budget-worthiness, you can download free music from their site! Really, the most economical fast-food choice, all around.
McDonalds: The Dollar Menu. Unless you can make a meal of fries, a side salad, or the fruit & yogurt parfait, McDonalds isn't really going to be adequate for Meatless Monday dinner. Good place to snag dessert though - 2 apple pies for $1!
Wendy's: Two words for you: Baked Potatoes! Which makes them one step ahead of McD's, IMO, since a baked potato can easily make a meal for me. Add a side salad for rounding things out. And there's always the yummy Frosty.
Burger King: Offers a veggie burger, but not on the value menu. Veggie value items: fries, onion rings, side salad, apple pie. As with McD's, it's doable, but far from optimal.
That mostly covers it - Hardee's doesn't post a value menu on their website, and there isn't one near me...Arby's has remarkably few veggie options. Let me know if you think I've missed any major chains/items here!
Friday, May 15, 2009
Freebie Friday - Coldplay's LeftRightLeftRightLeft album
Free legal download from the band Coldplay, of their live album LeftRightLeftRightLeft.
Download Link
If the download link doesn't work at first, please try later - it's a demand issue!
Download Link
If the download link doesn't work at first, please try later - it's a demand issue!
Wednesday, May 13, 2009
The Story of Stuff
Saving money can have some nifty consequences, like helping your heath, or helping the planet, or even helping build a healthier economy! It can change not only your life, but the WORLD!
Check out The Story of Stuff to give you even more reasons to buy less or used stuff instead of feeding the consumerism monster!
Check out The Story of Stuff to give you even more reasons to buy less or used stuff instead of feeding the consumerism monster!
Monday, May 11, 2009
Meatless Monday - Cuban Rice & Beans w/ Fried Plantains
If you've never had fried ripe plantains, you're in for a treat! I love these things, and often buy them frozen (already cooked) for snacks and the occasional dessert!
4 Tbsp. vegetable oil, divided
1 ripe plantain, sliced at a slight diagonal
1 cup brown rice
1 large green bell pepper, finely chopped (or hotter pepper, if you want it spicy)
1 small onion, finely chopped
2 cups water
1 Tbsp. vegetable bouillon
1 15 oz can black beans, rinsed and drained
1 Tbsp. finely chopped fresh parsley or cilantro
- Heat 2 tablespoons oil in a nonstick skillet or well-seasoned cast iron skillet over medium-high heat and cook plantain, stirring frequently, 5 minutes or until golden. Remove to paper towels; season lightly with salt.
- Heat remaining 2 tablespoons oil in same skillet over medium-high heat and cook rice, onion and green pepper, stirring frequently, 4 minutes or until rice is golden. Add water and veggie bouillon and bring to a boil over high heat. Reduce heat to low and simmer covered until rice is done. Stir in beans and parsley and heat through. Serve with the plantains and perhaps some fat, juicy, fresh tomato slices.
Enjoy!
4 Tbsp. vegetable oil, divided
1 ripe plantain, sliced at a slight diagonal
1 cup brown rice
1 large green bell pepper, finely chopped (or hotter pepper, if you want it spicy)
1 small onion, finely chopped
2 cups water
1 Tbsp. vegetable bouillon
1 15 oz can black beans, rinsed and drained
1 Tbsp. finely chopped fresh parsley or cilantro
- Heat 2 tablespoons oil in a nonstick skillet or well-seasoned cast iron skillet over medium-high heat and cook plantain, stirring frequently, 5 minutes or until golden. Remove to paper towels; season lightly with salt.
- Heat remaining 2 tablespoons oil in same skillet over medium-high heat and cook rice, onion and green pepper, stirring frequently, 4 minutes or until rice is golden. Add water and veggie bouillon and bring to a boil over high heat. Reduce heat to low and simmer covered until rice is done. Stir in beans and parsley and heat through. Serve with the plantains and perhaps some fat, juicy, fresh tomato slices.
Enjoy!
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