One Frugal Foodie

Okay, it is a bit of an oxymoron, me writing anything about the Super Bowl.  You see, we don’t have any TV’s in our house.  Sure, we could head out to a Super Bowl party … but … I am married to a Canadian.  Of course, some Canadians like football.  I am sure my father-in-law will be glued to the set.  But his son, my husband, rebelled from his father to have a strong dislike for football.  Hockey is good, but football is a no go.  I was never really “into” football, so I don’t miss it.  However, I never pass up the opportunity to write about food.

And thus, the Super Bowl snacking topic.  Actually, I posted up a little news story with ideas on Go Dairy Free.  Head on over and read it.

But what I don’t comment on in that post is how it ties into my frugal side.  Reminding you that frugal to me is value (quality + price). 

Some might look at my favorite suggestion for substituting pop with Just Juice (if you are near a Trader Joe’s, seriously good prices on their brand) as too expensive.  However, I most often by the Just Black Cherry, which only sets me back $2.99 to $3.99 (look for generics if possible).  From there, that jar lasts me quite a good while.  For a healthy soda, we mix roughly three parts sparkling mineral water ($.89 for big bottle) with just one part of the juice.  Those just juices are very potent in flavor, so a little goes a long ways.  And viola!  A wonderful fruit-sweetened fizzy beverage without that evil high fructose corn syrup (or any added sweeteners for that matter) and with a delicious taste.

Okay, you get the gist.  I hope you enjoy the Super Bowl and some of my dairy-free snacking ideas!  Please let me know your own favorite healthy snack ideas!

Well, not literally…. by Earth Day 2008 they will only use paper bags and encourage consumers to bring reusables - http://consumerist.com/347538/whole-foods-will-eliminate-plastic-bags-says-bring-your-own.  Just had to spread the good news. 

Paper bags are still a huge waste, so do pick up a couple of reusables … trust me… they are awesome!  And of course, cheap!  99 cents each at Whole Foods and other major grocers.  I have one from Capers in Vancouver and two from Trader Joe’s.  They are huge, easy to carry, and super convenient for everything from groceries to packing up “car stuff” for road trips or taking food to potlucks.

My husband and I spent the holidays in British Columbia with his family.  Every day of the visit we would make our pilgrimage to the Whole Foods (a whopping ¼ mile from his parents house) for a jumbo muffin with tea.  Now, the muffins in Vancouver are quite unlike those we see at Whole Foods stateside.  These are dense, ginormous, mountains of hearty goodness that are surely 1000 calories each.  But we had to have them everyday, it was the holidays and vacation after all!My husband now states he would love to return to those mornings when I had homemade bread or muffins awaiting his peanut butter and jam.  Really, I still love to bake, but had merely fallen out of the habit.

So, with the healthy New Year’s wishes upon us, I set out to make some virtuous morning muffins with a fruit I had never tried before, persimmons.  You can replace the persimmons with another fruit or vegetable-fruit puree if you wish.  Next time I make these, I may add a touch more oil, “milk,” or puree for more moisture, as they became a bit too dense after day 2 with all of the heartiness.  I also prefer less sugar in the morning, so we stuck with just ¼ cup of sugar, but if you like yours on the sweet side, then feel free to shake in a bit more.

Whole Wheat Persimmon Muffins

1 ¼ Cups Whole Wheat Pastry Flour
1 – 1 ½ Teaspoons Cinnamon
½ Teaspoon Nutmeg
Pinch Cloves
1 Teaspoon Baking Powder
½ Teaspoon Baking Soda
2 Tablespoons Oil (may want to increase this by a tablespoon or two)
¾ Cup Persimmon Puree (I used Hachiyas, make sure they are extremely ripe) or other fruit puree
¼ Cup Sugar of Choice (I used evaporated cane juice)
¼ Cup Unsweetened Applesauce
¼ Cup Rice Milk, or other Milk Alternative
½ Cup Chopped Walnuts

Preheat oven to 350º and grease 8 muffin tins.

Combine the flour through baking soda in a small bowl, and set aside.  In a large bowl, blend the oil through rice milk.  Slowly incorporate the flour mixture into the wet mixture, being careful not to overmix.  Stir in the walnuts and equally divide the batter between your prepared muffin tins.

Bake for 15 – 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Two of my favorite blogs are up for nomination, if you get the chance go over and give a quick vote.  No sign-up is required, just a click.  These are my picks:

Best Food Blog - Writing - Bittersweet Blog (Hannah is only 18!)- http://wellfed.net/2007/12/10/vote-best-food-blog-writing/

Best Food Blog - Theme - Fat Free Vegan (Susan’s vegan recipes are awesome, tested & approved!) - http://wellfed.net/2007/12/10/vote-best-fod-blog-theme/

I think my favorite dessert of all time is apple crisp.  I have never liked pie very much in its traditional form, that pesky crust getting in the way.  Just the fruity filling topped with those sugary sweet crispy crumbles makes my tastebuds swoon.

Of course once in a while you have to mix things up… well just a bit anyways.  I found a great recipe suggesting a fruit crisp using apples, pears, and cranberries.  Some added spices, a few quick alterations to make it dairy-free, and what the heck, just another little tweak to make it vegan, and we had a winner! 

Alas, my favorite dessert happens to be one of the most unphotogenic, so please forgive me for the lack of an image showing the luscious contents.  Somehow the jumble of crumbs and fruit compote is best left to professional photographers rather than my rookie attempts.  Nonetheless, here is a quick view and recipe!  Enjoy….

Fabulous Fruit Crisp

(Vegan, Dairy-Free, Egg-Free)

• 5 pears and/or apples (I used 3 pears, 2 apples, and I like to leave the skin on for flavor and fiber), cored and cubed 
• 1/2 cup dried cranberries
• 1 tablespoon whole-wheat flour (really, any flour will do)
• 2 tablespoons maple syrup 
• 1 1/2 tablespoons lemon juice or orange juice
• 1/2 cup whole-wheat flour
• 1/2 cup packed brown sugar
• 1/2 cup quick cooking oats
• 1/4 cup finely chopped walnuts 
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground ginger (optional)
• 7-8 tablespoons margarine or a scant 1/2 cup (I like Earth Balance Buttery Sticks)

Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch baking dish.

Mix the apples, pears, cranberries, 1 tablespoon flour, maple syrup, and juice in the prepared dish.

In a bowl, mix 1/2 cup flour, brown sugar, oats, walnuts, spices, and margarine to the consistency of coarse crumbs. Sprinkle loosely over the fruit mixture.

Bake 30-40 minutes, or until brown and crisp on top.

In my house, this makes about 6 servings, but we like our crisp!

After finding out that my “perfect” tea (Good Earth White & Green Tea Blend) is infused with lemongrass, and discovering that the secret ingredient at my favorite Vietnamese restaurant is lemongrass, I have been eager to cook with lemongrass at home.

I finally had the opportunity to do this with the Thai Coconut Corn Stew from Eat, Drink & be Vegan.  And boy was it good!  I made it with regular coconut milk for the full richness effect, and it was one awesomely thick soup.  Rich with corn, yet fairly easy to make (once you have cut up all the veggies), I was delighted when I took my first sip/bite (it was a hearty soup) to unleash a wonderful array of flavors on my tongue. 

Needless to say, I will be cooking with lemongrass again, and I will be trialing many more recipes from this great (and did I mention nutritious?) cookbook.

Since this recipe isn’t posted online, I don’t feel that I can divulge it.  But, next on my list is the Mellow Lentil “Sniffle” Soup, which is posted up on Dreena’s site.  I hate to post and not give you any recipes!

Today is “Black Friday” and my husband has been amused by the many pile of ads for junk we don’t need.  Consistently asking me if I need anything, I can think of not a single response.  While the Target, Walmart, and Best Buy ads flash super-duty appliances to tempt the at-home chef, they look like either overkill or space-wasters to me.

Sure, I have a basic gas stove/oven, refrigerator, and a dishwasher (perish the thought of living without!), but when it comes to small appliances, I like to keep it simple.  I cook and/or bake everyday, yet expensive industrial mixers, multi-part food processors, and food killing microwaves have no place in my perfect kitchen.  As a matter of fact, of the little appliances we do have, we have found that cheaper is actually better.  In my opinion, appliances no bigger than would fit in a New York sized apartment are really all you need for any well-functioning kitchen…

$10 - Spice Grinder - I don’t own a food processor, and haven’t suffered without.  Since we are a household of two, I find that my spice grinder does just about everything I need it to, and with insanely quick clean up.  Of course, I use it to grind down those cumin seeds, and some may like it for coffee beans (I am a tea girl myself) but it also works in a pinch to grind flaxseeds for a nutritious boost to my smoothies and meals, to grind nuts (even into a butter / paste), and to make oat flour in an instant from my supplies of whole oats.  Some may dislike doing things in batches.  But considering that I can make 1/3 cup of oat flour in 30 seconds of whirling, and with a quick “wipe it out with a dry paper towel” clean-up, 1 cup is easily ready with my workspace clean in under 5 minutes.  Oh yes, and did I mention spice (coffee) grinders, such as the Proctor Silex one I have, can be had for $10-$12 at the supermarket.  Go with the cheap ones, they get the job done.

$25 - Blender - I love smoothies.  I also love to make creamy soups, and really, it seems as though my blender gets pulled out for some small task almost daily.  But we have gone through four different blenders, including two higher end models, only to discover that the cheap Hamilton Beach 10-speed blender from Walmart works just as well, if not better.  It has less “juice” then some of the fancier brands, but because of this, the motor doesn’t tend to blow up (like our “high-end” experiences), and it is quieter than many brands.  And yes, it really does blend up every last bit of ice.  Oh, and do splurge on the glass jar (the plastic will break quickly), but this is the only real upgrade I have found worth the price.

$11 - Rice Cooker - I can always make a healthy meal in minutes thanks to my 6-cup rice cooker.  It cooks up grains (brown rice, white rice, millet, quinoa, etc., etc., etc.) with a quick flip of the switch and steams the rest of my meal while it is at it.  I can throw just about any veggie in the top basket (including potatoes) and my meal will be ready when I hear the “click.” You can even steam fish or chicken along with the veggies for a major meal that cooks itself.

$11 - Electric Tea Kettle - Oh Canada!  My Canadian (now American) husband introduced me to this wonderful invention that I didn’t have the good fortune to grow up with.  Boiling water for tea, oatmeal, rice noodles, or any other quick hot water need can be had in just three minutes.  We purchased our inexpensive electric kettle on sale, but you can get a perfect household one for $20 or less without a problem.  Oh yes, and go with the ones that have a switch.  The ones that you have to unplug to shut off are a bit scary!

$15-20 - Hand Mixer - Want those nice toned arms?  Skip the clunky stand mixer and go for a cheapo hand mixer.  Don’t think for a minute that these don’t pack enough power, ours is actually a little too turbo charged.  Make sure you pick out one that has a good range from low to high in power.  Really, I mix most things up by hand, but for whipping and creaming, a trusty little mixer comes in handy, and can be taken out and put away with ease.

$10 - Toaster - You just never know when you might want something toasted, so this is always good to have on hand.  At times I miss our old toaster oven, and think about upgrading a few dollars to one.  But really, must toaster oven needs are far and few between, so this gadget has me covered.  Skip the electric eye, one with the basic up / down function, wide slots, and a light to dark guage is all you need.

There you have it.  While it may not suit everyone, we have spent less than $90 for all of our small appliances, and haven’t wanted for a thing.  Happy deal hunting!

The grocery store ads are riddled with wonderful baking deals for flour, sugar, chocolate chips, and other key ingredients.  But did you know, that while seldom advertised, their bulk equivalents also go on sale during the holiday season?  Be sure to check the prices of both, but more often than not, I find the bulk department to be the hands down winner, and I can purchase as much or as little of any ingredient that I like.  Have a special recipe that only needs 1/2 cup of whole wheat pastry flour?  Head to the bulk foods, and just get 1/2 cup for your needs.  Do you plow through oats like farmers?  Watch for the sales and buy out the barrel.  

Really, you may be amazed at what foods you can find in bulk foods.  Every town I have lived in has at least one store with a generous bulk foods department that carries everything from brown rice flour to soup mixes.  Which brings me to this week’s find…

Wild Oats is actually having a great sale for anyone who uses whole grains and specialty baking ingredients.  Anywhere from 25 to 40% off on whole grain flours (spelt, brown rice, whole wheat, etc.), organic sugar ($1.25 per lb), and organic or eco-farmed rice (tons of varieties, all from Lundberg).  The flours are from Bob’s Red Mill, so some are also organic.  I stocked up myself on the products that I like to purchase organic (because we use them frequently).  I loaded up on spelt flour (I really do love this stuff), brown rice flour, and splurged a bit on blue cornmeal for recipe I am trialing.  I will probably stop in again for sugar ….

… While it can cost a touch more, I do recommend the switch to organic sugar.  For those who are vegan, this is an obvious easy choice … but … sugar is a leading GMO product these days, so going organic is a very wise move, regardless of your dietary preferences. 

I believe the sale at Wild Oats will last through at least this Wednesday, but possibly next Wednesday (they usually do two week sales), so stop by when you have the chance.  If there is no Wild Oats in your area, check your favorite store with bulk foods, they will likely be having some sales too. 

Happy Thanksgiving!

Many people claim that they have found THE diet that keeps them free from colds for years.  Well, we haven’t found that diet as of yet, as my husband seems to have caught a cold.  But, our change in diet has yielded something interesting.  He is the type who gets a cold hard.  Whining ensues for a good 3 to 5 days while the cold is in full swing.  He is pretty much a waste case for a week.  Then he has lingering symptoms (causing more, though less severe, whining) for a good one to two weeks more.  Inevitably, we both end up wondering if he will every really get over the cold.

For the first time since I have known him, he is actually overcoming his cold, and in record time!  He felt something coming on Saturday, but wasn’t under the weather, just a slight sore throat.  Sunday he was sick, definitely a cold.  Today, he is actually working!  No whining at all, and his cold seems to be already in its tail end.  One bad day.  This is almost unprecedented! 

Can I say it is the vegan diet?  Who knows for sure, but he has been very strict to the diet, professing how much better he feels.  Perhaps the extra load of fruits and veggies we have been intaking is actually working.  Or perhaps it was the wonderful homemade soup I made for him yesterday, with love of course …

Healing Mushroom Soup (for two)

• 1-2 Teaspoons Sesame Oil
• 2 Garlic Cloves, Crushed
• 3-4 Ounces Extra Firm Tofu (about 1/4 of a package), Diced
• 4-6 Mushrooms, Thinly Sliced
• 3 Cups Mushroom Broth (Pacific Foods Organic Mushroom Broth goes on sale often)
• 1 Cup Packed Spinach Leaves
• 1 Cup Bean Sprouts
• 1 Green Onion, Sliced
• Additional Soy Sauce or Wheat-Free Tamari (for gluten-free) to taste

In a medium saucepan, heat the sesame oil over medium-low heat.  Add the garlic, tofu, and mushrooms and briefly saute, for just a minute.  Pour in the broth and bring to a simmer/light boil.  After a few minutes (when the mushrooms are just starting to look cooked), add in the spinach and continue with the light boil for another minute or two, until the spinach has wilted.

Clean the bean sprouts well, and divide them between two soup bowls.  Pour the hot/boiling soup over top of the bean sprouts.  Allow the soup to cool for 5 minute, the bean sprouts will also lightly cook during this time.  Top each bowl with a sprinkling of the green onions, and serve with tamari/soy sauce in case someone wants an extra hit of flavor/sodium in their soup.

With no sign of letting up, and already a week past our designated vegan week, we are joyfully continuing with this delicious vegan-at-home diet.  My husband is loving the food (and quite frankly that I am actually cooking rather than asking to eat out all the time), and I am finally enjoying the kitchen.  Who knew it was meat all this time that was intimidating me?

While I am just barely dipping my toes in creativity, it is still fun to be able to throw something together that turns out quite tasty.  With some lemony dill seasoning just waiting for a new setting, I thought what better medium than a light cream sauce? Paired with whole wheat pasta, white beans and spinach, it was healthy and filling. 

Since the spinach does shrink down, I would probably add another cup or two the next time I make it (I love spinach), but 2 cups does make a fair bit. You can easily replace the seasoning mix I used with any flavors of your choice, or use some fresh lemon zest and herbs (dill, basil, etc.).  Also, I like my sauce a bit thick, hence the addition of arrowroot at the end, but after a simmer with the flour, you may find it thick enough …

Creamy, Lemony Spinach Pasta

Makes Dinner for Two

• 4-5 Ounces Whole Wheat Pasta (we like angel hair - use brown rice pasta for gluten-free)
• 1 Tablespoon Dairy-Free Margarine
• 1 Tablespoon Flour (your choice, I used whole wheat)
• 2 cloves Garlic, minced
• 1 cup Unsweetened Milk Alternative (I used almond milk)
• 2 cups Packed Fresh Spinach Leaves
• 1 can White Beans (Great Northern / Cannelini), drained
• 1 Tablespoons Lemony Dill Seasoning
• 1 Tablespoon Arrowroot Powder or Cornstarch

Prepare the pasta according to the package directions.  While the pasta is cooking, prepare the sauce.  Melt the margarine in a saucepan over medium-low heat.  Stir in the flour and garlic, and slowly add the milk alternative, wisking until the liquid is smooth.  Stir in the spinach.  Allow it to simmer at this low heat, stirring occasionally.  Be careful to ensure that the sauce does not boil.

After say 5-10 minutes or so, the sauce should begin to thicken and the spinach will look cooked.  Stir in the beans and the seasoning.  Wisk in the arrowroot until smooth.  Remove from the heat and allow the mixture to thicken for a minute or two before serving.  Season to taste with salt and pepper if desired. Pour the sauce atop your pasta.  Some chopped olives go nicely as a garnish.

The Lemony Dill Seasoning has gotten some serious mileage, but I still have a ton left.  The package is seriously stuffed.  I tried it the other day as a seasoning for some roasted red potatoes.  While good, it just didn’t shine.  Beyond the pasta above, my favorite backdrop for this seasoning is definitely the Grapeseed Oil Vegenaise.  Turned into a dip or salad dressing, this seasoning really shines.  Of course, it isn’t half bad just sprinkled atop a salad for a dressing free mix either.