Leibster Blog Award and Panko-Crusted Sole Fillets

A big thank you to Jon from The Local Kitchener who nominated me for the Liebster Blog Award! If you haven’t yet, check out Jon’s blog. I’m not sure how Jon came across my blog, but I am glad he did! We’re just a hop-skip-and-a-jump away from each other. He is the first food blogger that I’ve met (online only) in the same(ish) city. I’m thrilled to meet another blogger in the area!

liebster-award

The Liebster award is a fun way of highlighting smaller blogs within the blogging community. Leibster, I’m told, German word meaning “beloved, dearest, lovely, etc.”

Here are the rules of the Leibster award as I understand them. The blog/blogger nominated for the award…

  • Answers 11 questions posed by the nominator. (In my case, Jon has given me 7)
  • Nominates 11 other blogs (with 200 or fewer followers)
  • Creates their own new set of questions for the nominees.

Some set of rules call for 11 questions and nominations… other for 5.

My questions and responses

  1. How would you describe where you live without naming any places?
    1. Hi-tech university town with lots of Canadian geese.
  2. When was the last time you wrote a letter (a real one, you know, that you sent in the mail with a stamp)?
    1. Do cards with a short message count? If so, just yesterday! If not… probably 6 or 7 years ago. My childhood best friend and I exchanged letters for many years before switching to Facebook.
  3. What is your favorite non-English word?
    1. Okonomiyaki — It’s a Japanese cabbage-pancake type dish.
  4. What (if any) blogs did you follow before you started blogging?
    1. I followed quite a few. I know I followed Jeanette’s first blog — she now maintains This Dusty House. And I definitely followed, and still follow The Kitchn.   I follow many many more since I started blogging.
  5. Do dogs belong in the city?
    1. Yes. I love dogs. I couldn’t imagine a city without them! In fact, just last night, I stopped to pet 3 wonderful and friendly dogs while walking to the post office and back. It made my day so much brighter! I could get carried away answering this one, but I’ll stop here.
  6. Are there any books that you have lent to more than one person (and if so, what is it called)?
    1. No. I don’t often lend books. I tend to need them for school. I’m also quite particular about their condition. However, there are quite a few that I could recommend from my own collection. Stardust by Neil Gaiman, Sabriel by Garth Nix, Snowcrash by Neil Stephenson, The House of Mirth by Edith Wharton, Menace by L.R. Wright, the Harry Potter series by J.K. Rowling… and many many more! I’ve also got a huge list of books that I would like to read!
  7. Do you plan your meals in advance, or just “wing it”?
    1. A bit of both. I tend to plan, at most, a day ahead of time. We tend to have a full freezer with a good selection of meat and vegetables. If I remember, I’ll take food out of the freezer ahead of time. If not, it may mean a trip to the grocery store. It usually depends on how groggy I am in the morning! Often, I’ll have to make a quick trip to the grocery store to buy a few things I don’t have on hand.

Nominees

(I wish I could list all the lovely blogs that I follow. I’ve done my best to adhere to the 200 followers or fewer rule. However, in some cases, this information was not available.)

In no particular order…

  1. A Corso in the Kitchen
  2. Ginger Bakes
  3. Miz Helen’s Country Cottage
  4. RV Life and Food
  5. Cookaholic Wife
  6. Cook Lisa Cook
  7. The Not So Desperate Chef Wife
  8. Cupcakes and Kale Chips
  9. The Ranch Wife Chronicles
  10. From My Sweet Heart
  11. Bark Time = Everything and Nothing

Questions for nominees

  1. What 3 words would you choose to describe yourself?
  2. Do you have a blogging mentor who has made a huge difference along the way?
  3. Have you met any of your blogging friends in real life?
  4. What inspires you to continue writing your blog?
  5. What is your favourite family recipe?
  6. Which of your own blog posts are you most proud of?
  7. What is your favourite type of food?
  8. What is your favourite pastime?
  9. Where would you most like to go for your dream vacation and why?
  10. What is your favourite genre of music?
  11. If someone made a film about your life, who would you want to play you?

And now… as if this post wasn’t long enough already… here’s a recipe! I’ve been hanging on to this one for a while. I made it a while back and served the fish with an Asian-Inspired Bean Sprout Salad with Citrus and Soy Dressing. It’s not a family recipe. I didn’t really have a story to go along with it. This seemed like a good opportunity to share it with you. (It was delicious and I couldn’t not share this with the world!)

Panko-Crusted Sole Fillets

Ingredients

  • 4 sole fillets – approximate cost $6.00
  • 1 cup panko bread crumbs – approximate cost $1.00
  • 1/8 cup parmesan cheese – approximate cost $0.50
  • 1 teaspoon Italian seasoning – approximate cost $0.10
  • 1/4 teaspoon sea salt – approximate cost $0.05

Method

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine the panko bread crumbs, parmesan cheese, Italian seasoning, and sea salt in a large mixing bowl.
  3. Mix well.
  4. Rinse the fish in cold water.
  5. Place the fish in the panko mix.
  6. Cover with panko mix.
  7. Gently press the panko mix so it sticks to the fish fillet.
  8. Turn the fillet.
  9. Cover with panko mix.
  10. Gently press the panko mix so it sticks to the fish fillet.
  11. Move to a baking sheet.
  12. Bake until cooked through (about 15 minutes).
  13. Serve and enjoy!

Makes 4 servings (approximate cost: $1.91 per serving).

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Spicy, Slow-Cooked Beef Chili

Things have been crazy busy since I returned to school. Between readings, projects, group meetings, scholarship applications, and whatnot, I feel like I’ve barely had time to cook. To address this, I make big meals on Sunday evening and pack it up into portions that we enjoy throughout the week for lunch and dinner.

One of my go-to favourites is chili. I love chili because it’s hearty, because it’s so versatile, and because I can put it in the slow cooker and come home to a delicious warm meal. I can add just about everything in my pantry and it will still be a yummy chili. Last winter, I made what Bryan calls Texas-style chili. To me, it’s just chili. For the Improv Challenge in August, I made a soup with tomatoes and Anaheim chile peppers, this is more along the lines of what Bryan thinks of as chile. Despite our differing definitions, we both very much enjoy chili (despite that I always slip some chickpeas into the mix, one of Bryan’s least favourite foods, he never complains, what a great guy.).

I went a bit overboard when making chili the other week. I had forgotten just how many servings it makes and added wayyy more herbs and spices than usual. I wanted something different from my usual chili. Unfortunately, our freezer is very full, so there was no rooms to save the leftovers for later. So we ate chili, at least once per day, for nearly a week. Next time, I’ll cut this recipe in half. Or make sure I have plenty of freezer space to save some for another time.

What’s your favourite meal to make in the slow-cooker during the fall months?

Spicy, Slow-Cooked Beef Chili

Ingredients

  • 1 1/2 pounds stewing beef, cut into 1/2 inch cubes – approximate cost $8.00
  • 2 cups beef stock – approximate cost $1.50
  • 1 12 ounce can of tomato paste – approximate cost $1.25
  • 1 28 ounce can of whole tomatoes, diced and liquid reserved – approximate cost $1.25
  • 1 cup dried red kidney beans – approximate cost $0.50
  • 1 cup dried white kidney beans – approximate cost $0.50
  • 1 cup dried chickpeas beans – approximate cost $0.50
  • 1 large Spanish onion, diced – approximate cost $0.75
  • 400 grams crimini mushrooms, chopped – approximate cost $2.00
  • 4 cloves of garlic, minced – approximate cost $0.40
  • 2 tablespoons chili powder – approximate cost $0.40
  • 1 tablespoon cumin – approximate cost $0.20
  • 1 tablespoon paprika – approximate cost $0.20
  • 1 tablespoon cayenne pepper (less if you want to tone down the spiciness) – approximate cost $0.20
  • 1 tablespoon Italian Seasoning – approximate cost $0.20
  • 1 tablespoon dried cilantro – approximate cost $0.20
  • 1 tablespoon sea salt – approximate cost $0.10
  • 1 tablespoon black pepper – approximate cost $0.20
  • 1 teaspoon grapeseed oil – approximate cost $0.10
  • 1 1/2 cups shredded cheese (about 1/4 cup to top each serving) – approximate cost $1.50
  • Baguette (for serving) – approximate cost $2.00

Method

  1. Soak the dried beans.
    1. Bring a large pot of water to a boil.
    2. Add dried beans.
    3. Let cook for 5 minutes.
    4. Turn the stove off.
    5. Put a lid on the pot.
    6. Remove pot from the burner.
    7. Allow the beans soak for at least 1 hour.
  2. Prepare the beef, garlic, and onion.
    1. Heat the grapeseed oil in a frying pan over medium-high heat.
    2. Sautee the minced garlic for 1 minute.
    3. Add the onion to the frying pan and cook for an additional 5-10 minutes. or until the onion softens.
    4. Add the stewing beef and cook until browned.
  3. Putting it all together in the slow cooker.
    1. Add the tomato paste, diced tomatoes (and liquid), chili powder, cumin, paprika, cayenne pepper, Italian Seasoning, cilantro, sea salt, black pepper to the slow cooker first.
    2. Stir well so the flavours mix well with the liquid.
    3. Add the browned stewing beef mixture, soaked beans, crimini mushrooms.
    4. Mix again.
    5. There should be enough liquid to cover the chili. If not, add more beef stock.
    6. Cook at low temperature for about 6 hours (or high temperature for about 4 hours).
  4. Serve topped with shredded cheese and baguette on the side.

Makes about 12 servings (approximate cost: $1.83 per serving).

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Roasted Squab with Balsamic Vinegar, Honey, and Italian Seasoning

I wanted to start this post off with a witty comment about being at the end of the school year and so poor I had to resort to eating pigeons… but when I calculated the approximate cost of the meal, it became very apparent that this meal is a bit on the expensive side of my usual budget.

Loki thinks this dinner is for her

Loki thinks this dinner is for her

A few weeks ago we were selling squab at work. I wasn’t quite sure what it was at first, but not entirely surprised when I was told it was domesticated pigeon. Naturally, my curiosity got the better of me and I decided I needed to try it, even though I wasn’t quite sure what to do with it. It looked kind of like a small chicken, so I thought that roasting it might be nice (and the evenings have cooled off enough that I can justify turning on my oven again). The recipe that caught my eye called for the squab to be marinated and grilled, so I adapted it. I didn’t have time to marinate the squab, so I skipped that step. And I roasted the squab whole instead of breaking it into pieces and marinating it.

Loki must be thinking: "Food Girl, this smells like chicken, my favourite. You're going to share, right?"

Loki must be thinking: “Food Girl, this smells like chicken, my favourite. You’re going to share, right?”

So, what did I think of it once it was cooked? It was yummy! The squab is all dark meat, tasting similar to chicken/turkey.  The balsamic and honey was very nice basted over the squab as it cooked. The sweet and tangy sauce was good, but had mostly evaporated by the time the squab was fully cooked, so I’d probably take the time to marinate the squab next time I make it.

Roasted Squab with Balsamic Vinegar, Honey, and Italian Seasoning

Adapted from Honey-Thyme Squab from MyRecipes.com

Ingredients

  • 1 squab – approximate cost $11.50
  • 3 teaspoons balsamic vinegar – approximate cost $0.50
  • 1 teaspoon honey – approximate cost $0.25
  • 1 teaspoon dried Italian seasoning – approximate cost $0.10
  • 1/2 teaspoon sea salt – approximate cost $0.05
  • 3/4 cup water

Method

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Rise whole squab well.
  3. Place in baking dish.
  4. Pour water over squab.
  5. Drizzle honey and balsamic vinegar over the squab.
  6. Sprinkle with Italian seasoning and sea salt.
  7. Bake breast side down and covered until mostly cooked through.
  8. Baste squab in liquid.
  9. Flip squab so the breast is facing up.
  10. Turn oven to broil.
  11. Uncover and return squab to oven.
  12. Broil until skin is crispy and squab is cooked through.
  13. Remove from oven.
  14. Allow squab to rest for a few minutes.
  15. Serve with sides of roasted potatoes and green beans.

Makes 2 servings (approximate cost: $6.20 per serving).

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Homemade Tomato Pizza Sauce

I spent my first weekend out of town this summer. By weekend, I mean Sunday. One day away was enough though. It was gorgeous. The sun was shining, and I saw my family for the first time in about a month. We chat a few times a week, so I hear from them regularly, but it was nice to spend a day together. And I missed the dogs, so it was good to see them too. We went to Grand Bend area for the day. Shopped at a flea market where I got the cutest two tea cups. I feel the need to invite someone over to have a tea party. I want a reason to bring out these gorgeous cups.

Then off to a park where my dad and step-mom camp every weekend during the summer months. We went down to the beach for a swim. The water was gorgeous! I didn’t take my camera there, I wanted to swim as opposed to sitting on shore watching. Then back up to the campsite for a short rest. Dad and I then took the dogs out to the field to play frisbee.

Both dogs love chasing the frisbee, but Rebel always gets there first. He’s much faster than Rascal, for now.

Rebel loves this game. He loves to run. He loves to please you by bringing the frisbee back. He’d play all day if we let him.

Rascal, on the other hand, will chase the frisbee a few times and then gets tired. Half way through or so he decided to come sit in my lap while I took pictures of Rebel.

We took a short walk just before dinner to an overlook.

We had a fantastic dinner of steaks, baked potatoes, and Nana’s homemade coleslaw.

However, I didn’t get any pictures of dinner, so I’m going to share homemade pizza sauce. Last week I bought some ready made pizza crusts and some delicious toppings. I was all excited about the pizza I was about to make for lunch, opened the fridge, and realized that I was out of tomato sauce. I didn’t really feel like making a second trip to the grocery store, so I searched the Internet instead, hoping the find a recipe that would allow me to use the ingredients I already had at home. Many recipes called for tomato paste and canned tomatoes, which, oddly, I didn’t have on hand that day. I had fresh tomatoes, surely that would make a tastier sauce?

Anyway, I was very happy with the resulting sauce. It took longer to cook than I would have liked, but I think I was just being really impatient. I was hungry and had expected to make a quick lunch. Instead, it took closer to half an hour before lunch was ready. If you have the time, this sauce is well worth the wait!

When making homemade pizza, do you make your own sauce or use a store-bought sauce?

Pizza Sauce

Adapted from New York Style Pizza Sauce (seriouseats.com)

Ingredients

  • 2 ripe tomatoes, diced – approximate cost $1.00
  • 1/2 red onion, diced – approximate cost $0.50
  • 1 teaspoon olive oil – approximate cost $0.10
  • 2 garlic cloves – approximate cost $0.20
  • 1 teaspoon dried Italian seasoning – approximate cost $0.10
  • Pinch of cayenne pepper – approximate cost $0.05
  • Pinch of sea salt – approximate cost $0.05

Method

  1. Place all of the ingredients in a blender.
  2. Blend for about 20 seconds (trying the keep the sauce a bit chunky).
  3. Pour the sauce into a medium-sized pot.
  4. Cook on medium heat until the sauce is reduced and thick (about 20 minutes), stirring once in a while to make sure it doesn’t burn.
  5. Remove from heat.
  6. Spread the sauce over pizza crust.

Makes enough sauce for a 6-9 inch pizza (approximate cost: $2.00).

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Mouthwatering Mondays

Beef Burgers with Bacon and Red Onion

These burgers are from a few weeks ago. I delayed posting them because I didn’t want all of my posts to be about burgers. I didn’t want you to get bored… and I didn’t want to get bored of writing about burgers. I’ve been making a lot of burgers in the last few months. I make burgers at work and then come home and make more burgers (mind you, mine are a bit more fun because I can put all kinds of ingredients in them).

These burgers in particular were not planned. They were a last minute “you’re leaving at what time and need burgers!?” creation. I was going to roast some Anaheim peppers and add them to the mixture, but there just wasn’t enough time. I hadn’t panned on adding bacon or onion for that matter. I wasn’t very happy with the burger mixture because I had to make last minute changes. Despite that, they were very good. Bryan took two over to a friend’s place to cook for dinner… he tells me everyone else thought they looked and smelled amazing.

I kept two at home for us. I was much less disappointed with the burgers once they were cooked and served for dinner.

Have you ever had to make an unplanned meal in a hurry? How did it turn out?

Beef Burgers with Bacon and Red Onion

Ingredients

  • 1 pound ground beef – approximate cost $4.50
  • 1 egg – approximate cost $0.35
  • 1 cup breadcrumbs – approximate cost $0.75
  • 4 slices of bacon – approximate cost $1.00
  • 1/2 red onion – approximate cost $0.30
  • 1 teaspoon Italian seasoning – approximate cost $0.10
  • 1 teaspoon black pepper – approximate cost $0.10
  • 1 teaspoon sea salt – approximate cost $0.05
  • 8 slices of old cheddar cheese (about 200 grams) – approximate cost $2.00
  • 4 cheese buns – approximate cost $2.00

Method

  1. Cook the bacon (I baked it in the oven).
  2. Grate the red onion.
  3. Crumble the bacon.
  4. Combine the ground beef, egg, breadcrumbs, onion, bacon, Italian seasoning, sea salt and black pepper in a large mixing bowl.
  5. Mix thoroughly using your hands (but be careful not to over-work the meat, that will make it tough).
  6. Divide the beef mixture into 4 portions.
  7. Shape each portion into a burger patty.
  8. Cook the burger patties any way you like!
    1. Barbecue the burgers until cooked through and slightly toast the buns.
    2. Fry the burgers over medium-high heat.
    3. Grill the burgers on a counter-top grill.
    4. Broil the burgers in the oven, turning once to cook both sides.
  9. Serve on cheese buns with two slices of old cheddar cheese and your favourite toppings!

Serving Suggestions

Serve with slices of your favourite vegetables and condiments.

Vegetables

  • Red onion
  • Spanish onion
  • Tomato
  • Lettuce
  • Avocado

Condiments

  • Barbecue sauce
  • Mayo
  • Ketchup
  • Mustard
  • Relish
  • Dill relish

Makes 4 servings (approximate cost: $2.79 per serving + toppings and condiments).

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Red, White, and Blue Chicken Enchiladas

It’s Wednesday and I’m still reminiscing about last weekend. What made last weekend so special? I had a visit with my childhood best friend. The visit was much too short, but I’m still so glad we got to see each other. We hadn’t seen each other for two years. However, we frequently keep in contact through Facebook and blogging (check out Rhi’s blog, she has a super funky post about how to create vibrant and colourful hair). I love how even after so much time apart, conversation comes naturally. We catch up on every day things as if we’ve never been apart. We realize coincidences that, despite being so far apart, we have come to have so many similarities in our lives (from music to pastimes and more). I feel very fortunate that, even after all these years, we remain close friends.

Rhi and Me at her wedding (back in 2007)

The dish I’m featuring today reminds me of Rhi. Not because of any childhood memories, but because of the theme (red-white-and-blue). I made this dish to Celebrate the 4th of July with Bryan. Rhi is living in the United States.

So, what are the red-white-and blue ingredients?

  • Red: Tomatoes, Red enchilada sauce, red peppers
  • White: Chicken, tortillas, mushrooms, cheese
  • Blue: Blue corn tortilla chips

Did you make red-white-and-blue themed treats to celebrate the 4th of July? Please link me to your recipes, I need ideas for next year!

Red, White, and Blue Chicken Enchiladas

Ingredients

  • 8 white tortillas – approximate cost $2.00
  • 3 small boneless, skinless, chicken breasts (about 700 grams) – approximate cost $7.00
  • 1 can diced tomatoes – approximate cost $1.25
  • 1 can tomato sauce – approximate cost $1.25
  • 2 red peppers, diced – approximate cost $2.00
  • 500 grams crimini mushrooms, diced – approximate cost $2.00
  • 1 vidalia onion, diced – approximate cost $1.00
  • 1 teaspoon olive oil  – approximate cost $0.10
  • 3 cloves garlic, minced – approximate cost $0.40
  • 1 tablespoon Italian Spices – approximate cost $0.10
  • 3 tablespoons chili powder – approximate cost $0.15
  • 1 teaspoon dried cilantro – approximate cost $0.10
  • 300 grams Monterey Jack cheese, shredded – approximate cost $4.00
  • 300 grams Old Cheddar cheese, shredded – approximate cost $4.00
  • 100 grams (about 1 1/2 cups) blue corn tortilla chips, crushed – approximate cost $1.50

Directions

  1. Preheat the oven to 350° Fahrenheit.
  2. Bake the chicken until cooked through.
  3. Shred the chicken.
  4. In a large pot, sautée the onion in olive oil until softened.
  5. Add the garlic and continue to cook for 1 minute.
  6. Add the diced tomatoes, tomato sauce, crimini mushrooms to the pot and bring to a simmer.
  7. Simmer for 15 minutes (the liquid should reduce and the sauce should become sort of thick).
  8. Add the red peppers, Italian spice, dried cilantro and chili powder.
  9. Remove sauce from heat.
  10. Fill each tortilla with a portion of the chicken and sauce (you want to have some sauce left over).
  11. Roll the tortillas and place seam side down in a 9×13 baking pan.
  12. Sprinkle with the shredded cheeses.
  13. Pour the remaining sauce over the enchiladas.
  14. Bake for 15-20 minutes (the cheese should be melted).
  15. Remove from over and sprinkle with blue corn tortilla pieces.
  16. Let stand for at least 5 minutes before serving.

Makes about 8 servings (approximate cost: $3.36 per serving).

Day 26: Spices

I had trouble choosing just one favourite. Here are a selection of dried spices from my cupboard:

Top row: paprika, Adobo all purpose seasoning, seasoned salt, sage leaves, rosemary leaves, Italian seasoning

Bottom row: white pepper, cayenne pepper, cumin, thyme, red chilis, chives

Happy Thanksgiving! Rosemary Roasted Turkey, Candied Sweet Potatoes, Garlic Peas, and Spinach Salad with Dried Cranberries, Almonds, and Raspberry Vinaigrette

Happy (Canadian) Thanksgiving!

Thanksgiving is that wonderful time of year when I get to visit with my extended family and enjoy their wonderful cooking. And this year is no exception. Because I don’t cook any of the meals for this occasion, I’m sharing the Thanksgiving meal that I prepared for the American Thanksgiving celebration last year.

I prepared my very first Thanksgiving meal last November. The dinner turned out pretty well, actually! Sorry, no horror stories of a burnt turkey here. I was worried about the amount of work and timing, but everything seemed to fall together nicely. All of the recipes are from one of my favourite recipe websites, allrecipes.com (Except for the salad, which is my former roommate’s recipe). Our menu consisted of: Candied Sweet Potatoes,  Garlic Peas, Spinach salad with dried cranberries, almonds, and raspberry vinaigrette, and Rosemary Roasted Turkey.

Candied Sweet Potatoes

These candied sweet potatoes were another wonderful dish, though not very healthy. The sweetness was a nice offset to the savory turkey. This dish was received so well that I decided to make a second serving the next day so we could enjoy it with our leftover turkey.

Candied Sweet Potatoes

Candied Sweet Potatoes

Ingredients

  • 6 sweet potatoes  – approximate cost $3.00
  • 1/2 cup butter  – approximate cost $2.50
  • 1 cup packed brown sugar – approximate cost $0.50
  • 1 teaspoon salt  – approximate cost $0.05
  • 1/2 cup water

Makes 6 servings – approximate cost $1.00 per serving (See allrecipes.com for the complete recipe).

Garlic Peas

Mmmmmmm garlicky. Our guests are not fond of onions so I omitted them from the recipe. The peas were delicious without; though I’m sure adding onions would also be tasty. This dish had a very strong garlic flavour, which we all loved. If you like garlic, but want a milder version I’d suggest starting with one clove and adding more as needed.

Green peas

Green peas

Ingredients

  • 2 tablespoons olive oil  – approximate cost $0.10
  • 1 onion, chopped  – approximate cost $0.75
  • 2 cloves garlic, minced  – approximate cost $0.40
  • 16 ounces frozen green peas  – approximate cost $3.00
  • 1 tablespoon condensed chicken stock  – approximate cost $0.20
  • salt and pepper to taste  – approximate cost $0.10

Makes 6 servings – approximate cost $0.76 per serving (See allrecipes.com for the complete recipe).

Spinach salad with dried cranberries, almonds, and raspberry vinaigrette

This salad is something I learned to make from a former roommate. I realized the day after that I forgot one ingredient, goat’s cheese. However, even without the cheese the salad was tasty. I’m not sure where the recipe came from, but it is delicious! This is a wonderful salad for those who “don’t like vegetables.”

Spinach salad

Spinach salad

Ingredients

  • 4 large handfuls of baby spinach  – approximate cost $2.00
  • 4 scoops of dried cranberries  – approximate cost $1.00
  • 4 scoops of sliced almonds (unsalted)  – approximate cost $1.00
  • 1 teaspoon of crumbled goat cheese  – approximate cost $2.00
  • 4 teaspoons of raspberry vinagrette  – approximate cost $0.25

Method

  1. Divide all ingredients (evenly) between four salad bowls.
  2. Toss to coat ingredients with dressing.

Makes 4 servings – approximate cost $1.56 per serving.

Rosemary Roasted Turkey

A few years ago, I had tried to make this same recipe. My first attempt was a disaster! I didn’t know to cover the turkey while it baked and it was quite crispy and dry when it came out of the over. Despite my failed first attempt, I remembered that what was salvaged from the meal was tasty, so I decided to try it again (I even splurged for fresh herbs). This recipe was quite a bit of work, but turned out fantastic! I will definitely be using this recipe again.

Fresh Rosemary and basil

Fresh Rosemary and basil

Rosemary Roasted Turkey

Rosemary Roasted Turkey

Ingredients

  • 3/4 cup olive oil – approximate cost $2.00
  • 3 tablespoons minced garlic – approximate cost $0.75
  • 2 tablespoons chopped fresh rosemary – approximate cost $1.50
  • 1 tablespoon chopped fresh basil – approximate cost $1.00
  • 1 tablespoon Italian seasoning – approximate cost $0.25
  • 1 teaspoon ground black pepper – approximate cost $0.05
  • salt to taste – approximate cost $0.05
  • 1 (12 pound) whole turkey – approximate cost $12.00

Makes 10 servings – approximate cost $1.76 per serving (See allrecipes.com for the complete recipe).

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