One Frugal Foodie

Don’t Pinch My Blog, I’ve Got a Green Recipe!

Posted by alisa on March 17, 2010 | 7 Comments

As mentioned in my last post, we are on week one of our first CSA. It was like Christmas pulling out one surprise veggie after another … until I got to the final item, the lump of coal at the bottom. “What’s this?” I said. It didn’t quite look like kale or chard, but similar. I went to the inventory sheet and my fears were realized – collard greens.

My first and only experience with collard greens was purchasing them in a bag on sale at a mega-grocer about seven years ago. Terrible, terrible, terrible. But determined to polish off that entire CSA box and give every veggie a fair trial, I headed to one of my favorite healthy cookbooks, Whole Life Nutrition. I was confident that Alissa (gotta love her name) would have a recipe to turn those greens into something good. In fact, she had two. One was for Apple-Spiced Collard Greens, which sounded rather tasty, but I didn’t have any apple juice on hand. The second was for Collard Green and Hummus Roll-ups. Now hummus, that is something I almost always have on hand!

My version is more of a guide / idea than a recipe, but let me tell you, it really worked to turn those nice big collard leaves (perfectly flat and excellent to work with, unlike kale or stiff chard leaves) into a tasty large snack or small meal – however you view it. And I realize Collard Greens don’t exactly shout “St. Patrick’s Day,” but hey, they are GREEN!

Now it is quite possible that there will be more of these collard greens in today’s CSA box, so please do tell … Do you have any ideas or favorite recipes for using Collard Greens?

Collard Green and Hummus Mini-Wraps

Adapted from The Whole Life Nutrition Cookbook by Alissa Segersten and Tom Malterre. This recipe is Dairy-Free, Egg-Free, Gluten-Free, Wheat-Free, Nut-Free, Soy-Free, Sugar-Free, and optionally Vegan.

• Collard Green Leaves, nice full healthy ones
• Hummus, your flavor of choice
• Carrots, for shredding
• Avocado, sliced (optional – I didn’t have any)
• Leftover Chicken (optional – omit for a vegan option)
• Olives (optional – my hummus was kalamata olive hummus so I could resist)
• Other Veggie Toppings of Choice (go wild!)

Lay the leaves flat, and cut them in half, carefully cutting out that thick stem. Spread each leaf half with your favorite hummus (I was using an olive hummus, hence the darker color), and sprinkle with grated or shredded carrot.

Okay, get ready, this is my first ever step by step photo – except it is just one step …

Now, simply roll them up tight for a very light snack (I did this once, and they were tasty just like this!), or top them with your choice of toppings. The second time I made them I had some leftover chicken and olives, so I went with this, which made thicker rolls.

Yields as many as you like

Happy St. Patrick’s Day!

Creamy Green Garlic Soup

Posted by alisa on March 15, 2010 | 14 Comments

This recipe is an ever so slight detour from my ususal “grocery store” fare (though regular garlic can be used, as noted), because I have at last joined the CSA world! Last week I got my very first ever CSA veggie box. Now that we live reasonably close to some of those great California farms, and since all of you wonderful food bloggers have introduced me to this concept, I had to join up. I was actually on the waiting list for Mountain Bounty Farm (who delivers to the Tahoe area), and was able to cut in mid-season.

I must say, I am not the least bit disappointed! A close friend splits a share with another friend, and she thought I was insane getting a whole share for just myself and my husband. But, I think she underestimated 1) my twisted love for vegetables and 2) how much food bloggers relish quality, organic goods. Lets just say, I have had no problem polishing off the entire box, and have still picked up some other veggies at the market this past week.

Since I was new to a few ingredients, like green garlic, I have been trying to stick to recipes with few ingredients, so that I can really taste what these veggies are all about. Green garlic is interesting, as it is the immature version of the bulb garlic we buy at the grocery store. It is milder, and to me it did have a “green” taste. It did seem to be a cross (in both looks and flavor) between large green onions / spring onions and mature garlic.

This is really just a very basic creamy potato soup made with green garlic. You could easily sub in a few cloves of regular garlic, or even a bulb of roasted garlic for a different, but delicious variation. Actually, I think if I were to choose, I would try this soup next with roasted garlic, but the green garlic was a nice variation that was a touch sweeter and had that “cold-kicking” garlic essence that I was craving after a big snowstorm hit.

Creamy Green Garlic Soup

Cheap russets or baking potatotes are the best for soups like this due to their high starch content. Yukons have a medium starch content and will also work well, while adding a touch of their “buttery” feel. This recipe is Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, Soy-Free, and optionally Vegan / Vegetarian.

• 2 Tablespoons Olive Oil or Dairy-Free Margarine (I used olive oil)
• 1 Medium Onion, diced (about 1-1/4 cups)
• 1/2 lb Green Garlic or 3 bulbs, thinly sliced and cut in half (I used the whites, pink, and part way up the green) – can sub 2 to 4 minced medium garlic cloves
• 1/2 lb Yukon Gold or Russet Potatoes, cut into 1/2-inch cubes (I didn’t peel)
• 1/2 Teaspoon Salt, plus more to taste (I used 1 teaspoon total)
• 1 Quart Vegetable or Chicken Broth (I used Pacific Foods Free Range Chicken Broth)
• Fresh Ground Black Pepper, to taste
• 1/2 to 1 Tablespoon Dairy-Free Margarine (optional)

Heat the oil or margarine in a stockpot over medium heat. Add the onions and saute for 3 to 5 minutes, or until they begin to soften and become translucent.

Add the garlic, potatoes, and 1/2 teaspoon of salt, and saute for another 5 minutes – keeping things moving. If the pan dries out, splash in a wee bit of the broth to keep the ingredients from sticking.

Add the broth and bring the soup to a boil. Cover and reduce the heat to medium-low, allowing the soup to simmer for about 20 minutes, or until the potatoes are nice and tender.

Using an immersion blender, or in two batches in a regular blender, puree the soup (garlic, onions, potatoes and all) until it is nice and smooth. I did it in my blender, allowing each batch to spin for a couple of minutes. Use caution when you turn the blender on, making sure you have a firm hand on the lid to ensure that no hot soup escapes. Trust me, that is never fun!

Return the soup to your pot and season with additional salt and freshly ground black pepper to taste. As noted, I used a fair bit of salt, because I was craving it, but go for what you like best. If you have some miso on hand, I might try mixing in some of this for a different flavor variation instead of the extra salt.

If desired, serve with 1/2 teaspoon to 1 teaspoon of margarine swirled in to each bowl.

Yields 3 light lunches

Jam-Filled Snackin’ Muffins (or Soda Rolls)

Posted by alisa on March 10, 2010 | 8 Comments

I swear, sometimes I feel like Celine reads my mind when it comes to trialing out baked goodie recipes. I purchased some all-fruit spread solely for the purpose of coming up with some jam-filled muffins and PB&J granola for my husband’s morning snack … when low and behold, I opened her new book 500 Vegan Recipes (co-written with Joni Marie Newman) to discover recipes for both!

She calls these muffins “rolls,” which I suppose is fair since they really aren’t very sweet, save for the jam surprise in the middle. Nonetheless, they are perfectly yummy and satisfying for breakfast. I had to modify the recipe a wee bit, based on what I had on hand. I did use honey (sorry, I know it isn’t strict vegan practice, and have no fear, 500 Vegan Recipes is honey-free!), but you can stick with their suggested sweetener or agave as I have noted.

Jam-Filled Snackin’ Muffins (or Soda Rolls)

Recipe adapted from 500 Vegan Recipes by Celine Steen and Joni Marie Newman

They do specifically recommend soymilk for this recipe since it curdles best; though you may have success with other milk alternatives. Though we don’t typically stock soy in our house, I was reviewing this soymilk for Go Dairy Free, so I decided to use it here. This recipe is Vegan, Dairy-Free, Egg-Free, Nut-Free, and optionally Soy-Free and Refined Sugar-Free.

• 1 Tablespoon Apple Cider Vinegar
• 1-1/4 Cups Plain Soymilk (see above note for other soy-free milk alternatives)
• 1-1/4 Cups Whole Wheat Pastry Flour
• 1 Cup Whole or White Spelt Flour (I used whole spelt)
• 2 Teaspoons Baking Powder
• 1/2 Teaspoon Baking Soda
• 1/4 Teaspoon Salt
• 2 Tablespoons Honey, Raw Sugar or Agave Nectar (I used un-vegan honey)
• 2 Tablespoons Oil (I used extra-light olive, but you could use grapeseed, canola, or melted coconut oil)
• 1/4 Cup Unsweetened Applesauce
•  1/4 Cup Jam or All-Fruit Spread
• Melted non-dairy margarine (optional)

 Preheat your oven to 400ºF, and lightly grease 12 muffin cups.

Combine the vinegar and soymilk in a medium-sized bowl or glass measuring cup, and allow it to sit as the vinegar “curdles” the soymilk.

In a large bowl, whisk together the flours, baking powder, baking soda, and salt.

Add the sweetener, oil, and applesauce to the now curdled soymilk. Pour the wet mixture into the dry mixture in your large bowl, and gently stir until just combined. No over-mixing!

Place 1 heaping tablespoon of the batter in each muffin cup. Top each mound of batter with 1 teaspoon of jam. Top the jam with the remaining batter (another heaping tablespoon per cup).

Bake for 15 minutes. As soon as you remove the rolls from the oven, brush the tops with non-dairy margarine if desired. Personally, I would skip this step next time, as I wasn’t a big fan of the salty margarine topping … but I am sure many people would love it. Pop the muffins out (they seemed to come out of the cups nicely, even while still quite hot) and indulge.

Yields a dozen sweet and savory muffins

Chocolate-Covered Cake Balls

Posted by alisa on March 7, 2010 | 17 Comments

This is what I refer to as a ”Waste Not Want Not Recipe.” You see, it was my husband’s birthday this past week, and he requested vegan vanilla cupcakes with chocolate fudge frosting – a treat I had made for him in the form of a cake two years ago.

Unfortunately, I made two major mistakes:

1. Rather than using my tried and true recipes for the vegan white cake and chocolate fudge frosting (both recipes in Go Dairy Free), I decided to trial someone else’s recipe for white vegan cupcakes that I had never tried before. (When they wrote the recipe only worked for cupcakes but not cake, that should have been my first performance red flag!)
2. I forgot where we lived. Having not baked a cake since moving back to the mountains … at 6000+ feet, I completely forgot about the differences in baking. Baked goods rise here really well, in fact too well at times … and vegan cupcake recipes often rely a bit too heavily on leaveners. And, well, you know the old saying, what goes up, must come down …

A simple deflated cupcake might not have been a huge problem, but these quite frankly were not a success all around. Both the taste and texture was strangely reminiscent of cornbread. Yes, vanilla cupcakes turned to cornbread … don’t ask me how. Had we been big cornbread lovers, perhaps they would have flown, but we both wanted cake and were sorely disappointed.

However, even more than failed cake, both my husband and I hate waste. So rather than casting aside the cupcakes, I turned to one of those old throw together recipes, cake balls.

Traditional [Vegan] Cake Balls

As mentioned, I used white cake and chocolate frosting, but feel free to use whatever flavor combo excites you! This recipe is optionally Dairy-Free, Egg-Free, Gluten-Free, Soy-Free, Nut-Free, and Vegan – depending on the cake and frosting you use.

• 1 Prepared Cake or Batch of Cupcakes
• 16 Ounces Frosting (I prefer homemade)
• 6 Ounces Dark or Semi-Sweet Chocolate

Crumble the cake or cupcakes into a large bowl. You can do this using your fingers, or blend it up. I pulsed the cupcakes in my spice grinder to get an even crumb on the second batch.

Add the frosting, and mix well to combine. If the mixture is too gooey to handle, place it in the fridge for a few hours to firm up.

Melt the chocolate in a double broiler or in the microwave (do not overcook! Simply cook on high for 30 seconds, stir virorously. If chunks remain, heat in 15 second intervals, stirring between each, until you have a nice smooth chocolate).

Scoop out the cake mix and shape into balls. Drop each ball into the chocolate to coat; remove and place on a cookie sheet lined with silpat or wax paper.

Place the chocolate covered cake balls in the fridge or freezer to firm up for about 30 minutes. Once firm, these can be popped in a baggie and stored in the freezer for a treat anytime.

Note: This makes loads of cake balls. I prefer to make just some this way, and experiment with others using different flavors, like the nutty version below.

Nutty Cake Balls (I swear this is a family blog!)

Since I ran out of frosting, I began experimenting with pantry items. This version did not come out super-sweet, and they came out a bit cakier (no refrigeration was needed before shaping the mix into balls). For a nuttier and sweeter treat, feel free to up both the nut butter and sugar in this recipe. I simply ran out of cake to experiment with. Go ahead, taste test as you go and see how you like them!

• 1 Vanilla Cupcake
• 2 Tablespoons Nut Butter (ie peanut, almond, etc.)
• 2 Teaspoons Powdered Sugar
• 1 Ounce Dark or Semi-Sweet Chocolate

Follow the directions above, but use the nut butter and powdered sugar in place of the frosting.

Yields about 8 to 10 nutty cake balls

Simply Cinnamon Spelt Bread – Whole Grain

Posted by alisa on February 26, 2010 | 14 Comments

Ah, it had seemed like forever since I baked a fresh loaf of bread. My husband had some toast cravings, so I eagerly walked to the store for the necessary supplies. That is when I spotted the spelt flour. I have always loved the taste of whole grains, but something about the light sweetness of spelt always wins me over.

Though we both loved my Hearty German-Style Spelt Bread, I was craving something a bit lighter in taste for this week’s breakfast bread. I opted to adapt the very simple recipe from Arrowhead Mills Spelt Flour, but since I had just purchased a 1 lb bag of good organic cinnnamon ($4 – no joke!), I also decided to spike the loaf with a touch of spice.

Unfortunately, I didn’t pay close attention to the quantity of the recipe from the get-go. This makes an 8 x 4-inch loaf, while I only have 9 x 5-inch loaf pans. Now this is something that always baffles me. Why are so many bread recipes written for 8 x 4 loaf pans when 9 x 5 loaf pans are sold everywhere?! I seriously cannot find an 8 x 4 pan in any of the stores around here.

The recipe still came out nicely, but my husband had this look of concern when he saw the freshly baked loaf sitting in the pan on the counter. I toasted two slices for him and with a smile he said, “This is good, not at all hard like I expected.” Because the loaf was so squat, he thought it was going to be uber-dense. He didn’t realize it was just a recipe that was too small for the pan!

I topped his toast with his favorite, nut butter and jelly, and mine with a homemade honey spread – hmmm, maybe I should share that recipe too?

Of course, this is still a “hearty” bread. Not a speck of those white-processed flours within, so do not expect fluffiness. But, it is tasty, and a recipe I will be working with more to really make it my own. For now, here is the recipe for you to enjoy …

Simply Cinnamon Spelt Bread

At present, I still enjoy making all of my bread recipes by hand, but this loaf can also be made in a bread machine. I have included those instructions (from Arrowhead Mills since I haven’t tried it!) also. This recipe is Egg-Free, Dairy-Free, Soy-Free, Nut-Free, and optionally Vegan.

• 2-1/4 Teaspoons or 1 1/4-ounce Package Active Dry Yeast
• 1 Cup Warm Water
• 2 Tablespoons Honey, Agave Nectar, or Sweetener of Choice (I used honey)
• 2 Tablespoons Extra-Light Olive Oil, Grapeseed Oil, Melted Coconut Oil, or Light-Tasting Oil of Choice (I used the olive)
• 3 to 3-1/2 Cups Whole Grain Spelt Flour, divided (I actually used Bob’s Red Mill as the local store didn’t have Arrowhead Mills)
• 2 Teaspoons Ground Cinnamon
• 1 Teaspoon Salt

Combine the yeast, warm water, sweetener and oil in a large mixing bowl, and let it sit and “proof” for 5 to 10 minutes.

Add 1.5 cups of the flour, plus all of the cinnamon and salt. Mix for a minute (I used a hand mixer) until it is well combined.

Cover the bowl with a damp cloth and let the loose dough sit for 30 minutes to an hour in a warm place to rise. It should double in size.

Beat in the flour gradually, and begin kneading it with your hands as the dough gets stiff. The original recipe called for 3-1/2 cups of flour, but I only used 3 cups plus 2 tablespoons, and the dough was a good consistency – smooth, just a touch sticky, but not sticking to my hands and easy to knead (the full amount would have made it too tough). So I suggest adding 1-1/2 cups and then adding in the final 1/2 cup as needed.

Shape the dough into a loaf shape that will fit nicely into a greased loaf pan (preferably 8×4-inch!). Cover it with that damp cloth and let it rise for about an hour in a warm place (I tend to make bread when I am in the kitchen cooking or doing prep anyway, so I place the loaf on top of the oven if it is on – this is a nice warm spot).

Preheat your oven to 350ºF and bake the loaf for 30 to 40 minutes. Once done, the crust will have a nice deep brown hue, but not burnt.

Let it cool in the pan for a few minutes before removing it to cool completely on a wire rack.

BREAD MACHINE INSTRUCTIONS: Add ingredients to machine according to manufacturer’s instructions [since I haven't tested it, I would suggest using the full 3.5 cups of flour as recommended in the original recipe]. Bake on shortest cycle (NOT quick bread cycle). If loaf falls and craters during baking cylce, decrease water slightly next time.

Yields 1 8×4 loaf or 1 squat 9×5 loaf

Happy Baking AND Eating …

Free Dark Chocolate = Good Customer Service

Posted by alisa on February 21, 2010 | 13 Comments

As my husband and I were checking out in the Whole Foods line-up, I spotted them, miniature dark chocolates from Lake Champlain. I inquired on the price and the checker responded, “59 cents … they are really good.” My husband piped up with a stern “You don’t need that right now.” Don’t worry ladies, it wasn’t a weight implication, he just knows how we both seem to be at constant battle with our sugar cravings. I backed off, knowing he was right.

But time passed, as we stood and waited … the checker made a major error when scanning in some items, and we ended up being “those people” who hold up the line … when it is really busy, of course. And isn’t it ironic that when the lines are piling up, the manager is nowhere to be found to override a simple charge? Regardless, the checker was very apologetic, and she must have seen me ogling those chocolates the whole time, because just as we were leaving, she handed two of them to my husband and said, “Here you go. These are for your patience.” My husband thanked her and said that his wife would be very grateful. He knows me all too well.

I know, just a 59 cent item, but it did mean the world to me … both the excellent customer service (thank you Whole Foods, we shall return) and getting to discover these marvelous chocolates. I had never sampled Lake Champlain before, and though I tend to like dark chocolate that is 60 to 70%, this 80% chocolate was heavenly. It was smooth, deep, rich, and had just the right amount of sweetness. Some really dark chocolates are too chalky and bitter for my tastes, but these were seriously soothing. Yes, my husband graciously gave both of those chocolates to me, and I confess that I didn’t hesitate to take them!

This is not frugal chocolate mind you; it is a splurge. But, when you are watching your pennies, those $.59 minis are extremely satisfying! Just wanted to share, as I assume a few (okay quite a few) of you are dark chocolate fans like me. So what is your favorite brand / type of chocolate? Do tell! I think we would all love to know.

Sorry FTC, this review is on Whole Foods, and I will be buying these chocolates with my hard earned cash (for a special treat of course) in the future.

Time for dessert …

Go To Meal: Best Chicken & Broccoli Stir-Fry

Posted by alisa on February 16, 2010 | 8 Comments

Three weeks have flown by since my last post, and I wish I could say I have been extremely productive during that time, but in reality, life just got the better of me. With little time for creativity, I have been turning to quite a few staple meals (okay, we have been going out for Vietnamese and Chinese quite a bit too) … one of which is this great stir-fry recipe that I have altered over time from Andrea’s Recipes.

Enjoy this recipe and the others while I track down Dr. Evil and get back my kitchen mojo!

Best Chicken & Broccoli Stir-Fry

We often make this stir-fry sans rice, so the recipe as written makes a modest amount of sauce that is slightly thick. If you like the flavor and want more for your rice to soak up, feel free to double the sauce, or simply thin it with another tablespoon or two of chicken broth. My husband also suggested adding cashews. I keep forgetting to do this, but it would probably be excellent, so give it a whirl if you wish!

This recipe is Dairy-Free, Egg-Free, Nut-Free (without the cashews), and optionally Gluten-Free.

• 1 lb Boneless Skinless Chicken Breasts
• 2 Tablespoons Cornstarch, divided
• 1 Tablespoon Dry Sherry
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Pepper
• 2 Tablespoons Low-Sodium Soy Sauce (use wheat-free tamari for gluten-free – may be a wee bit saltier, so start with just 1 T and add more as you see fit)
• 2 Tablespoons Oyster Sauce (use a GF brand for gluten-free)
• 2 Tablespoons Regular or Low-Sodium Chicken Broth
• 1 1/2 Teaspoons Sugar or Sweetener of Choice
• 1/8 Teaspoon Ginger Powder
• Few Shakes of Crushed Red Pepper (about 1/8 to 1/4 teaspoon)
• 12 Ounces Lightly Steamed Broccoli Florets (see below for directions)
• 2 Tablespoons Refined Sesame Oil, Peanut Oil, Vegetable Oil, or other High Heat Oil
• 2 Garlic Cloves, minced or 1/2 to 1 Teaspoon Crushed Garlic
• 3 Cups Cooked Rice (brown, white, your choice) to Serve

Slice the chicken breasts across the grain into strips that are about 1/4-inch thick. In a bowl, toss the chicken with 1-1/2 tablespoons of the cornstarch, sherry, salt, and pepper. Set aside while you prepare the sauce and broccoli.

Steam the broccoli florets until they turn bright green and are slightly tender, but still crisp, about 3 minutes. Alternately, you can place the florets in a bowl and cover them with boiling water. Cover and allow to sit while you prepare the sauce and begin the chicken. Drain when ready to use. – This is my cheat method when I don’t feel like getting the steamer out.

In a small bowl, whisk together the soy sauce, oyster sauce, chicken broth, sugar, ginger, crushed red pepper, and remaining 1/2 tablespoon of the cornstarch. Set aside.

In a wok or large skillet, heat the oil over medium-high to high heat. Add the chicken and stir-fry until it is white, about 3 to 5 minutes. If it threatens to stick, add a little chicken broth or water as you stir to keep things moving. Add the garlic, broccoli, and sauce. Stir-fry until broccoli is tender and heated through, about 2 to 3 minutes. Serve with rice.

Yields 3 to 4 dinners

P.S. ~ The chopsticks are optional, but I highly recommend them …

Chocolate Marshmallow Addiction

Posted by alisa on January 28, 2010 | 25 Comments

Even after making two big batches of Chocolate Peppermint Oreo Treats, I had gobs of marshmallow creme leftover, both Fluff and Ricemellow. Feeling uninspired, I simply made some s’mores for an after-dinner treat. Spread some marshmallow creme on a graham cracker, melt some dark chocolate, spread that on the other graham cracker, mush the two together and freeze for 10 minutes. Yes, they are sooo good chilled, just so you know. Anyway, this became our nightly dessert ritual for about a week, until sadly, I ran out of graham crackers. Not wanting to continue this sugar fest by investing in another box of grahams, I decided to go back to basics.

I still had some rather large dark chocolate bars on hand (when your local store is blowing out 1 lb bars of Callebaut chocolate for $.50 a piece, you stock up!), so I stayed with the choco-mallow theme and made some simple fudgie crispy treats. I known, nothing fancy, but when you have a chocolate craving, and want something the size of a chocolate bar (not simply a little square) without causing too much damage to your waistline, these will do the trick. Just a warning though, they may be ugly, but they are rather addictive!

Easy Fudge Crispies

This recipe is optionally Vegan, Dairy-Free, Egg-free, Gluten-Free, Soy-Free, and Nut-Free, depending on the ingredients you choose. Both the marshmallow creme and vegan ricemellow cream work quite well. The latter produces slightly softer results, which I actually preferred.

• 2 Ounces Dark or Semi-Sweet Chocolate
• 1 to 2 Teaspoons Coconut Oil (pretty sure I used 2 teaspoons for best results)
• 6 Tablespoons Marshmallow Creme, Fluff, or Vegan Ricemellow Creme
• 1-1/2 Cups Crispy Rice Cereal (I used gluten-free brown rice crispies)

Melt the chocolate in a small to medium bowl - I did this in the microwave. I heated  it for 1 minute and stirred it vigorously. If there are any big chunks left, return it to the microwave for 15 seconds, and stir again.

Stir in the coconut oil and marshmallow creme / fluff until smooth. Add the cereal, and gently stir to combine. Plop equal amounts into 6 muffin cups (I used silicone ones, and didn’t need to grease them). Press the mixture into the cups - I use a little piece of saran wrap over my fingers as I press down to keep them from sticking. If using the ricemellow creme, you may find that the mixture is much stickier. I put them in the fridge for 5 minutes, pulled them out and then pressed them in to combat this issue.

Place the crispy treats in the freezer for 15 minutes. Pop them out and enjoy! Keep in mind, these will get very, tooth-breaking firm if stored in the freezer for more than the 15 minutes. Move them to the fridge for prolonged storage.

Options: Add in some vanilla extract, peppermint extract, chili powder, ginger, chopped dried fruit, nuts, or cinnamon to customize your own Fudge Crispies.

Yields 3 treat-like snacks (2 crispies each)

Nutty Oatmeal Blender Waffles

Posted by alisa on January 25, 2010 | 21 Comments

In looking through the recipes on my blog, I couldn’t believe I had yet to post a waffle recipe. Though I go through phases, I somewhat frequently whip up batches of the insanely easy Oatmeal Blender Waffles from Go Dairy Free to have on hand. They freeze beautifully, and make a hearty breakfast that I can have ready in just five minutes (a quick pop in the toaster) when I don’t feel like making a big effort for breakfast.

Also, I do love oats, but I find a bowl of oatmeal weighs really heavy on my stomach as the first meal of the day … and though I can see how many bloggers love putting nut butter in their oats, the resulting texture is not pleasing to my palate. But, when I did some experimenting with my trusted blender waffle recipe, injecting it with some naturally healthy nut butter, I ended up with amazingly quick and easy waffles that don’t weigh you down. Yet, they are rich in fiber, and have just enough healthy fats and protein to keep me satiated.  Usually, I avoid sugar in the morning, but that hint of dark brown sugar makes these wonderfully noshable on their own. Of course, my sugar-addicted husband still tops them with maple syrup!

Nutty Oatmeal Blender Waffles

Recipe adapted from Go Dairy Free: The Guide and Cookbook

This recipe is Vegan, Dairy-Free, Egg-Free, Soy-Free, Wheat-Free, Low in Sugar, optionally Gluten-Free, and optionally Nut-Free. Plus, you can literally make these with 100% everyday pantry supplies!

• 2 Cups Plain or Vanilla Milk Alternative of Choice (I use unsweetened rice milk, but you can even sub in water in a pinch)
• 2-1/4 Cup Oats (use certified gluten-free oats for gluten-free)
• 1/2 cup Peanut Butter, Sunbutter (for nut-free), or your favorite Nut Butter (can use just 1/4 to 1/3 cup if you want lower fat or less nutty)
• 2 Tablespoons Brown Sugar, Sucanat, Maple Syrup, or Sweetener of Choice (I like the TJ’s Organic Brown Sugar best with the peanut butter)
• 1/4 Teaspoon Salt (omit if using salted nut or seed butter)
• 2 Teaspoons Baking Powder

Okay, are you ready? Throw all ingredients in your blender, and let ‘er rip for about a minute. The batter may be hearty looking, but that is all good. Now, preheat your waffle iron and coat it with cooking spray (baked goods with nuts tend to like to stick). This will give your batter about 10 minutes to thicken. The thicker the batter, the more bready the waffles. I like the batter really thick, but if it gets too thick to pour at any point, blend in some more milk alternative or water a tablespoon at a time. Make waffles according to the instructions with your waffle iron. Eat waffles.

Tip #1: If you have a cheapy waffle iron like myself, you may not want to follow the little “all done” light. I usually let them cook until I can visibly see little to no steam emerging.

Tip #2: These freeze beautifully. Let them cool on a wire rack and then fire them in a freezer bag. If you put them in the freezer bag while still warm, steam from the waffles will cause them to stick more once frozen (yeah, learned that the heard way). Pop them apart and toast when hungry.

Optional Ad-Ins:

• 1/2 to 1 Teaspoon Vanilla Extract
• 1/2 to 1 Teaspoon Ground Cinnamon 
• 2 Tablespoons Protein Powder of Choice

Peanut Butter & Jelly-Filled Waffles: Fill those little waffle holes with your favorite jam/jelly (homemade, organic, all-fruit, etc) or two …

Yields 4 to 5 breakfasts-on-the-go

Happy Monday,

New Look and a Ten-Minute Lunch Recipe

Posted by alisa on January 20, 2010 | 25 Comments

If you are in google reader, pop on over and check out the new and improved One Frugal Foodie, courtesy of The Blog Fairy! What do you all think? Personally, my eyes are loving the slightly bigger font. I still have some updates to do with the widgets and such, but overall I am very happy with it. I am also going to add a links page, so please let me know if I don’t have your blog in my blogroll. I will be updating!

Things have been insanely busy lately as you may have guessed from my very slow posting. And to be quite honest, I haven’t had much time for creating, or at least documenting, new recipes. My husband and I have been in throw-it-together mode. The results have beeen delicious (a dairy-free/gluten-free eggplant lasagna that I created and a spicy mushroom pepper pork stir fry courtesy of my husband), but alas, they really were using up the fridge meals that I just didn’t have the energy to measure and write down. I will see if we can’t repeat those when things settle down though.

But in the spirit of things, I thought I would share one of my quick lunch meals. It is truly a speedy endeavor, flavorful, and quite versatile. The recipe, as I have made it numerous times for myself and a ravenous husband, is below. However, I tend to fiddle with the seasoning amounts often, so feel free to adjust to your own tastes.

I am planning on attempting a vegetarian / vegan version of it using lightly smashed chickpeas and a sheet of nori seaweed (cut into small pieces) in place of the tuna. Nori seems to have that great “from the sea” taste and I thought it might compliment chickpeas/garbanzo beans well.

Though I find this version quite tasty, I would love to hear ideas from you. Do you have any suggestions for modifying it to create a new dish or flavor?

Ten-Minute Tuna Couscous

This recipe is Dairy-Free, Soy-Free, Nut-Free, and optionally Egg-Free (use that vegan mayo – I am a fan of Grapeseed Oil Vegenaise). See below for a Gluten-Free option, and the post above for my idea on making this Vegan / Vegetarian.

• ½ Cup Uncooked Whole Wheat Couscous
• 1 Cup Frozen Peas, thawed
• 1 Can Tuna, drained (I use solid white in olive oil, and save the oil for another use, or I even use some of the oil in place of the mayo on occasion)
• 1-1/2 Tablespoons Mayonnaise (regular, light, or vegan – I have tried them all)
• 1 Teaspoon Dijon Mustard
• 3/8 Teaspoon Onion Powder
• 1/4 to 1/2 Teaspoon Dried Dill
• 1/4 Teaspoon Salt
• 1/8 Teaspoon Sugar (or sweetener of your choice)
• 1/2 Teaspoon Lemon Juice
• 1 Tablespoon Water
• Fresh Ground Pepper, to taste (optional)

Cook the couscous according to the package directions. This literally takes just 5 minutes.

While that is cooking, I run the peas under some warm water to quickly thaw them (this isn’t a plan ahead kind of meal!).

Then, I combine the mayo, mustard, onion powder, dill, salt, sugar, lemon juice, and water in a small dish.

Take the lid off of the couscous, give it a quick fluff with a fork, and stir in the peas and mayo mixture. Using your fork, crumble the tuna in and give everything another stir to combine. Dish up into two bowls and serve!

Gluten-Free Option: I haven’t tried it as of yet, but Lundberg has a new brown rice couscous. It looks like it will make this a 15-minute dish instead of ten, but will probably yield excellent results.

Yields 2 very fast lunches