I love stir fry, but unfortunately when I order any for our local take out places there are just never enough veggies and I'm usually worried that my sodium intake will be off the charts. So I devised my own version of stir fry based on Chinese menus' Beef and Broccoli. It's quick enough for a weekday night and healthier (and more inexpensive) alternative to delivery.
Beef and Vegetable Stir Fry
Serves 4
Total Cost: $11.00 (approx. $2.75/person)
Sauce:
1/4 cup oyster sauce
3 Tbsp soy sauce
2 Tbsp white wine
1 Tbsp Thai style chili sauce
1 tsp hot chili paste (optional)
1 tsp corn starch
salt and pepper to taste
Combine all the ingredients in a bowl and set aside to add to the stir fry pan later.
Stir Fry:
3 bell peppers (red, yellow, orange, green or any combination), sliced
1 bunch of broccoli, cut into florets
1 red onion, thinly sliced
1 jalapeno pepper, sliced
1 lb top sirloin or flank steak, thinly sliced into strips against the grain
2 cloves garlic, minced or put through garlic press
1 inch ginger, grated
3 Tbsp soy sauce
salt & pepper to taste
olive oil
In a bowl combine the steak, soy sauce, ginger, garlic, jalapeno, salt and pepper and let marinade for about 10 minutes.
In a microwave safe dish with a lid cook the broccoli florets with a couple of Tbsps of water until tender, about 3 minutes. Set aside.
In wok or large frying pan over high heat add a few Tbsp of olive oil and heat until very hot. Add the peppers and onion and cook until caramelized, about 8-10 minutes. Remove vegetables from pan and set aside. Bring the pan back up to high heat and then add more oil, then the steak (add the steak in batches if it will over crowd the pan). Cook beef until browned then add the broccoli, peppers and onion into the pan along with the reserved sauce and cook until the sauce thickens.
Serve with rice or noodles.
Thursday, November 20, 2008
Tuesday, November 18, 2008
White Bean and Escarole Soup with Turkey Meatballs
I added mini turkey meatballs to this vegetarian soup. My husband Peter also suggested adding leftover Oregano Chicken reheated and shredded up. The two flavors really meld well together. Serve this up with some shredded Parmesan cheese and crusty bread and it is a delicious guilt free meal.
White Bean and Escarole Soup with Turkey Meatballs
Serves 6
Total Cost: $12.00 (approx. $2.00/person)
1 lb escarole, tough white ribs removed and thinly sliced
2-4 Tbsp olive oil
3 cloves garlic, minced
2 celery ribs, diced
2 carrots, diced
1 15oz. can of white beans (cannellini, northern)
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1 bay leaf, crushed
Salt and Pepper to taste
3 cans chicken or vegetable broth
2 cups water
In a large pot over medium-high heat add 2 Tbsp olive oil and saute carrots, celery, onions and garlic until tender. Add escarole and saute until wilted. Add 1 Tbsp. olive oil, white beans, salt, pepper and spices to pot and saute. Add broth and water and bring mixture to a boil. Reduce heat to low and simmer for at least an hour. Serve with grated Parmesan cheese.
Turkey Meatballs
1 lb. ground turkey1 egg
1/3 cup dried bread crumbs
2 Tbsp. grated Parmesan
1 clove garlic minced
1 tsp. oregano
1 tsp. thyme
salt and pepper to taste
1-2 Tbsps olive oil for sauteing
In a medium bowl combine all ingredients and using your hand knead mixture together until evenly mixed. Taking Tbsp. size pieces of the turkey mixture roll into mini meatballs and set aside.
In a frying pan over medium-high heat saute the mini meatballs in 1-2 Tbsps. of olive oil until browned. Add browned meatballs to soup and allow to simmer for at least an hour so they are cooked through.
White Bean and Escarole Soup with Turkey Meatballs
Serves 6
Total Cost: $12.00 (approx. $2.00/person)
1 lb escarole, tough white ribs removed and thinly sliced
2-4 Tbsp olive oil
3 cloves garlic, minced
2 celery ribs, diced
2 carrots, diced
1 15oz. can of white beans (cannellini, northern)
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1 bay leaf, crushed
Salt and Pepper to taste
3 cans chicken or vegetable broth
2 cups water
In a large pot over medium-high heat add 2 Tbsp olive oil and saute carrots, celery, onions and garlic until tender. Add escarole and saute until wilted. Add 1 Tbsp. olive oil, white beans, salt, pepper and spices to pot and saute. Add broth and water and bring mixture to a boil. Reduce heat to low and simmer for at least an hour. Serve with grated Parmesan cheese.
Turkey Meatballs
1 lb. ground turkey1 egg
1/3 cup dried bread crumbs
2 Tbsp. grated Parmesan
1 clove garlic minced
1 tsp. oregano
1 tsp. thyme
salt and pepper to taste
1-2 Tbsps olive oil for sauteing
In a medium bowl combine all ingredients and using your hand knead mixture together until evenly mixed. Taking Tbsp. size pieces of the turkey mixture roll into mini meatballs and set aside.
In a frying pan over medium-high heat saute the mini meatballs in 1-2 Tbsps. of olive oil until browned. Add browned meatballs to soup and allow to simmer for at least an hour so they are cooked through.
Wednesday, November 12, 2008
Black Pepper Crusted Roast Beef
Fall is here which means it's time to start roasting some meat.
My friend Ed passed this tasty recipe on to me and now I, in turn, share it with all of you.
I made it just the other night for Sunday dinner and was impressed with how juicy and tender it came out.
*Keep an eye on any sales at your grocer's meat department. Just this week at Hy-Vee they have an assortment of beef roasts on special.
Black Pepper Crusted Roast Beef
Serves 4
Total Cost: $10.00 (appox. $2.25/person)
3 lbs. boneless rib eye beef roast
6 garlic cloves (4 minced and 2 thinly sliced)
2 Tbsp. olive oil
2 Tbsp. soy sauce
3/4 Tbsp. kosher salt
2 Tbsp. cracked black peppercorns
1 tsp. thyme
1 tsp. rosemary
In a blender, combine the minced garlic, olive oil, soy sauce, salt, pepper, thyme and rosemary and process until the consistency of paste. Make 15 one inch cuts in the top and bottom of the roast and insert a slice of garlic in each cut. Set the roast on a rack over a roasting pan and rub the herb paste all over the beef. At this point either refrigerate the roast for 2 to 4 hours to let the flavors set in. Be sure to let the meat stand at room temperature for at least an hour before cooking.
Preheat oven to 500 degrees. Insert a meat thermometer into the center of the beef. Roast the meat for about 10-15 minutes to allow a crust to form.
Reduce the oven temperature to 350 degrees and cook the roast for about 1 1/4 hours longer, or until the meat reaches an internal temperature of about 160 degrees for medium (about 130 degrees for rare).
Transfer the roast to a carving board and let it rest, uncovered, for 10 minutes. Carve and serve.
My friend Ed passed this tasty recipe on to me and now I, in turn, share it with all of you.
I made it just the other night for Sunday dinner and was impressed with how juicy and tender it came out.
*Keep an eye on any sales at your grocer's meat department. Just this week at Hy-Vee they have an assortment of beef roasts on special.
Black Pepper Crusted Roast Beef
Serves 4
Total Cost: $10.00 (appox. $2.25/person)
3 lbs. boneless rib eye beef roast
6 garlic cloves (4 minced and 2 thinly sliced)
2 Tbsp. olive oil
2 Tbsp. soy sauce
3/4 Tbsp. kosher salt
2 Tbsp. cracked black peppercorns
1 tsp. thyme
1 tsp. rosemary
In a blender, combine the minced garlic, olive oil, soy sauce, salt, pepper, thyme and rosemary and process until the consistency of paste. Make 15 one inch cuts in the top and bottom of the roast and insert a slice of garlic in each cut. Set the roast on a rack over a roasting pan and rub the herb paste all over the beef. At this point either refrigerate the roast for 2 to 4 hours to let the flavors set in. Be sure to let the meat stand at room temperature for at least an hour before cooking.
Preheat oven to 500 degrees. Insert a meat thermometer into the center of the beef. Roast the meat for about 10-15 minutes to allow a crust to form.
Reduce the oven temperature to 350 degrees and cook the roast for about 1 1/4 hours longer, or until the meat reaches an internal temperature of about 160 degrees for medium (about 130 degrees for rare).
Transfer the roast to a carving board and let it rest, uncovered, for 10 minutes. Carve and serve.
Tuesday, November 11, 2008
Happy Holidays, Have a Cookie!
We are coming up on the holiday season and unless your AIG you've tried to be relatively frugal as of late. But, if you are anything like me you get overtaken by the holiday spirit and want to get a little something for everyone you know. The whole 'tis the season and all of that.
Unfortunately in these economic times a little something can be a little difficult when the belt has been tightened. So I've come up with an idea to help you still hand out some small somethings this time of year, but still keep it financially on the rails. Bake cookies. I'm not kidding with a little packaging razzle dazzle it can be the perfect little holiday gift.
Not long ago I used to make extra cash around the holidays baking for people. I kid you not, working women and single guys were my biggest clients. People who want the homey comfort of a holiday cookie, but either didn't have the time, patience or ability to bake it on their own. So now, why not make cookies the gift. Instead of getting co-workers a 5 dollar gift card give them a box of cookies. People stopping by the house during the holidays give them a their own plate of cookies to take home. You can even splurge and get creative with the addition of a mug and some packaged hot cocoa to really set the mood.
Who doesn't love a cookie and if you feel like sharing the recipe (some cookies are well guarded family secret) write it on a card and include it with the gift. Start looking for inexpensive boxes, containers or platters to package the cookies in. Take a look at your schedule and set aside a day as the holidays near to just bake so you can have your gifts all ready to go.
Just a little economic holiday idea from one confirmed cookie lover to the world.
It's Wednesday...
Which means all those grocery store circulars will be hitting your door.
A couple of shopping recommendations as we head into the holiday season.
A couple of shopping recommendations as we head into the holiday season.
- Take advantage of baking staples on sale. Right now a lot of grocery stores will begin having sales on basics like flour, sugar, extracts and decorations. Stock up. Flour can be sealed and put in the freezer if you aren't going to use it right away. And something like green decoration sugar if not finished over these holidays can be used to decorate cakes and cookies in the spring.
- Buy wine in bulk and save. We are coming into the season for heavy entertaining and with a little foresight you can save yourself a few bucks on the booze. At Hy-Vee stores you can save 5% on 6 bottles of wine and 10% on 12 bottles. But if you head over to Baker's you can save 10% on the purchase of 6 bottles of wine, even if the wine is already on sale.
So watch those circulars and remember that on Sunday stores will put out more mid week deals. Sales coupled with coupons can start you saving even more at the checkout.
Monday, November 10, 2008
Oregano Chicken
In the latest issue of Saveur magazine there is a recipe for chicken that is absolutely out of this world.
According to the article "Stretch's Chicken Savoy" is a New Jersey favorite and I can see why. My friend Liz made it for our last Book Club meeting and served it with some roasted root veggies and a mixed greens salad, clean plates all around.
Stretch's Chicken Savoy (aka Oregano Chicken)
Serves 4
Total Cost: $9.00 (appox. $2.25/person)
3-4 lbs chicken breasts, with bones and skin
Salt and pepper to taste
4 cloves of garlic
1/3 cup grated Parmesan or pecorino cheese
4 Tbsp olive oil
1 Tbsp dried oregano
1 tsp dried thyme
1 cup red wine vinegar
Preheat oven to 500. Season chicken with salt and pepper to taste and set aside.
In a small food processor finely chop garlic, cheese, 3 Tbsp. olive oil, oregano and thyme until the consistency of paste.
Heat 1 Tbsp olive oil in frying pan or cast iron skillet over medium-high heat. Add chicken, skin side down, and cook until browned, about 6-8 minutes. Turn chicken over and smear the cooked skin side with the garlic herb paste.
Transfer pan to oven and cook until well browned, 20-25 minutes. Make sure the chicken is cooked through before removing it from the oven. Remove pan from the oven and pour out fat. Add vinegar to pan and spoon over the cooked chicken.
Serve chicken with vinegar sauce.
According to the article "Stretch's Chicken Savoy" is a New Jersey favorite and I can see why. My friend Liz made it for our last Book Club meeting and served it with some roasted root veggies and a mixed greens salad, clean plates all around.
Stretch's Chicken Savoy (aka Oregano Chicken)
Serves 4
Total Cost: $9.00 (appox. $2.25/person)
3-4 lbs chicken breasts, with bones and skin
Salt and pepper to taste
4 cloves of garlic
1/3 cup grated Parmesan or pecorino cheese
4 Tbsp olive oil
1 Tbsp dried oregano
1 tsp dried thyme
1 cup red wine vinegar
Preheat oven to 500. Season chicken with salt and pepper to taste and set aside.
In a small food processor finely chop garlic, cheese, 3 Tbsp. olive oil, oregano and thyme until the consistency of paste.
Heat 1 Tbsp olive oil in frying pan or cast iron skillet over medium-high heat. Add chicken, skin side down, and cook until browned, about 6-8 minutes. Turn chicken over and smear the cooked skin side with the garlic herb paste.
Transfer pan to oven and cook until well browned, 20-25 minutes. Make sure the chicken is cooked through before removing it from the oven. Remove pan from the oven and pour out fat. Add vinegar to pan and spoon over the cooked chicken.
Serve chicken with vinegar sauce.
Buttermilk Spice Cake
This is my new favorite fall cake recipe.
Cream cheese frosting is the perfect topping for these light spiced treats.
Buttermilk Spice Cake
Serves 8-10
Total Cost (including frosting): $6.00 (appox. $.60-$.75/person)
2 cups brown sugar
1 stick butter
1/2 cup vegetable oil
5 eggs, separated
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspice
pinch of salt
1 cup buttermilk
Preheat oven to 350. Grease and flour two 9 inch round cake pans and line with parchment paper.
Cream sugar and butter. Slowly add oil into mixture. Add egg yolks one at a time. Sift together flour, spices, salt, baking soda and powder. Alternate adding the flour mixture and buttermilk to the batter.
Beat egg whites until stiff peaks form and then, in batches, fold into the batter.
Bake for 25 minutes or until a toothpick inserted into the cake come out clean.
Cream Cheese Frosting
1 8oz package cream cheese, softened
1 stick butter, softened
3 cups powdered sugar
1 tsp vanilla extract
Cream together butter and cream cheese until combined. Add vanilla. Add powdered sugar 1 cup at a time until thoroughly incorporated. For a thicker frosting add more powdered sugar until you get your desired consistency.
Cream cheese frosting is the perfect topping for these light spiced treats.
Buttermilk Spice Cake
Serves 8-10
Total Cost (including frosting): $6.00 (appox. $.60-$.75/person)
2 cups brown sugar
1 stick butter
1/2 cup vegetable oil
5 eggs, separated
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspice
pinch of salt
1 cup buttermilk
Preheat oven to 350. Grease and flour two 9 inch round cake pans and line with parchment paper.
Cream sugar and butter. Slowly add oil into mixture. Add egg yolks one at a time. Sift together flour, spices, salt, baking soda and powder. Alternate adding the flour mixture and buttermilk to the batter.
Beat egg whites until stiff peaks form and then, in batches, fold into the batter.
Bake for 25 minutes or until a toothpick inserted into the cake come out clean.
Cream Cheese Frosting
1 8oz package cream cheese, softened
1 stick butter, softened
3 cups powdered sugar
1 tsp vanilla extract
Cream together butter and cream cheese until combined. Add vanilla. Add powdered sugar 1 cup at a time until thoroughly incorporated. For a thicker frosting add more powdered sugar until you get your desired consistency.
Friday, September 19, 2008
This Month's Saveur Magazine
I am in LOVE with the October issue of Saveur Magazine.
It is full of recipes, stories and photos of how people all over the world wake up and eat that first meal of the day.
If you've never had a chance to check out a copy of Saveur I think the best way I could describe it is as the National Geographic of food.
No food is too simple or fancy for its pages.
If you check out page 15 of this month's magazine there is a whole article on toast. The picture of a single piece of toasted bread on a plate sums up a term I like to call "Food Porn".
Toast is a not only THE morning staple to me, it's a reason to get out of bed.
Some of my favorite childhood memories include slumber parties at my grandma's house with the guarantee of peanut butter and butter toast butterflies for breakfast. Throw in some snow and you could wash it all down with a cup of hot cocoa.
To this day, one of my go-to comfort foods is peanut butter toast.
The opening line to Saveur's tribute to toast reads,
"They say man cannot live by bread alone, but they never said anything about toast."
I couldn't agree more.
Thursday, September 18, 2008
Butternut Squash Soup
I couldn't be more excited for fall.
Just the other week I picked up a pair of pumpkins at Stanley's. I want it to be October so bad I can almost taste the Halloween candy and Carmel apples.
Since summer is still holding on with tender hooks I'll have to put off menus filled with roasted meats and root vegetables. But I was able to break the seal on the first soup of the season.
It's easy and healthy, but most importantly it's great.
Butternut Squash Soup
Serves 6-8
Total Cost: $5.50 (approx. $.61-$.91/person)
1 shallot, minced
1 medium onion, diced
3lbs. butternut squash, peeled, seeded and cut into chunks
2 TBSP olive oil
8 cups chicken stock
1 tsp. rosemary
1 tsp. thyme
1/4 tsp. nutmeg
salt & pepper to taste
pinch of crushed red pepper (optional)
In a large pot over medium heat add the oil and saute the shallot and onion until translucent. Add the squash to the onion mixture and saute for about 2 minutes.
Pour the broth into the pot with the sauteed vegetables also adding the rosemary and thyme. Bring the mixture to a boil.
Reduce the heat and let the soup simmer for at least 30 minutes until the squash is very soft. Add nutmeg, salt and pepper and red pepper flakes, if using.
Puree the soup in batches in a blender until smooth.
Just the other week I picked up a pair of pumpkins at Stanley's. I want it to be October so bad I can almost taste the Halloween candy and Carmel apples.
Since summer is still holding on with tender hooks I'll have to put off menus filled with roasted meats and root vegetables. But I was able to break the seal on the first soup of the season.
It's easy and healthy, but most importantly it's great.
Butternut Squash Soup
Serves 6-8
Total Cost: $5.50 (approx. $.61-$.91/person)
1 shallot, minced
1 medium onion, diced
3lbs. butternut squash, peeled, seeded and cut into chunks
2 TBSP olive oil
8 cups chicken stock
1 tsp. rosemary
1 tsp. thyme
1/4 tsp. nutmeg
salt & pepper to taste
pinch of crushed red pepper (optional)
In a large pot over medium heat add the oil and saute the shallot and onion until translucent. Add the squash to the onion mixture and saute for about 2 minutes.
Pour the broth into the pot with the sauteed vegetables also adding the rosemary and thyme. Bring the mixture to a boil.
Reduce the heat and let the soup simmer for at least 30 minutes until the squash is very soft. Add nutmeg, salt and pepper and red pepper flakes, if using.
Puree the soup in batches in a blender until smooth.
Sunday, August 31, 2008
Mexican Chocolate Cake
On the back of every Hershey's Cocoa container is a recipe for their "Perfectly Chocolate" Chocolate Cake.
It is one of the best, easiest and fool proof chocolate cake recipes I have come across. With a few simple modifications what was once a delicious cake is now a crowd favorite.
Just recently I was looking for a good Mexican Chocolate Cake recipe for a dinner party I was throwing. The simple addition of a teaspoon of cinnamon transformed this regular chocolate cake to one with a south of the border twist.
Mexican Chocolate Cake
Serves 10-12
Total Cost: $6.75 (approx. $.56-$.68/person)
2 cups sugar
1 3/4 cups flour
3/4 cup Hershey's Cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cup hot coffee
**Frosting Recipe to follow
Preheat oven to 350 F. Grease and flour two 9 inch round baking pans and line with parchment paper (an important step to help remove the cakes after baking).
Combine all dry ingredients in a large bowl. Use a whisk or a spoon to thoroughly combine. Add eggs, milk, oil and vanilla. Beat on medium speed until all incorporated. Stir in hot coffee, at this point the batter will be very thin. Pour into pan, filling only about halfway.
Bake 30-35 minutes or until a wooden toothpick inserted in the middle of the cake comes out clean. Cool for 10 minutes then remove the cakes from pans to wire racks to cool completely.
Cupcake Variation: Line muffin pans with paper cupcake liners. Fill each about halfway with batter. Bake at 350 for 22-25 minutes. Cool on wire racks. Makes about 30 cupcakes.
Chocolate Frosting
1 stick (1/2 cup) butter, melted
2/3 Hershey's Cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp. vanilla extract
In a large bowl, combine melted butter and cocoa. Beating on medium speed, add vanilla, then alternately add powdered sugar and milk until the frosting is spreading consistency. If too stiff add more milk as needed.
It is one of the best, easiest and fool proof chocolate cake recipes I have come across. With a few simple modifications what was once a delicious cake is now a crowd favorite.
Just recently I was looking for a good Mexican Chocolate Cake recipe for a dinner party I was throwing. The simple addition of a teaspoon of cinnamon transformed this regular chocolate cake to one with a south of the border twist.
Mexican Chocolate Cake
Serves 10-12
Total Cost: $6.75 (approx. $.56-$.68/person)
2 cups sugar
1 3/4 cups flour
3/4 cup Hershey's Cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cup hot coffee
**Frosting Recipe to follow
Preheat oven to 350 F. Grease and flour two 9 inch round baking pans and line with parchment paper (an important step to help remove the cakes after baking).
Combine all dry ingredients in a large bowl. Use a whisk or a spoon to thoroughly combine. Add eggs, milk, oil and vanilla. Beat on medium speed until all incorporated. Stir in hot coffee, at this point the batter will be very thin. Pour into pan, filling only about halfway.
Bake 30-35 minutes or until a wooden toothpick inserted in the middle of the cake comes out clean. Cool for 10 minutes then remove the cakes from pans to wire racks to cool completely.
Cupcake Variation: Line muffin pans with paper cupcake liners. Fill each about halfway with batter. Bake at 350 for 22-25 minutes. Cool on wire racks. Makes about 30 cupcakes.
Chocolate Frosting
1 stick (1/2 cup) butter, melted
2/3 Hershey's Cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp. vanilla extract
In a large bowl, combine melted butter and cocoa. Beating on medium speed, add vanilla, then alternately add powdered sugar and milk until the frosting is spreading consistency. If too stiff add more milk as needed.
Wednesday, August 27, 2008
I'M BACK...
Summer school is over!
And now I have the time to work on Market to Menu.
I'm sorry for the gap in posting, but it has been a very crazy month.
A lot of traveling, studying and working, not a lot of time to think about food. And for me not to think about food is a busy day indeed.
I'm having a dinner party tomorrow night for my Dad who will be in town visiting. So there will be more recipes, tips and updates coming soon.
And now I have the time to work on Market to Menu.
I'm sorry for the gap in posting, but it has been a very crazy month.
A lot of traveling, studying and working, not a lot of time to think about food. And for me not to think about food is a busy day indeed.
I'm having a dinner party tomorrow night for my Dad who will be in town visiting. So there will be more recipes, tips and updates coming soon.
Sunday, August 10, 2008
A Quick Update
Hello Market to Menu Visitors!
There has been a hiatus of sorts for postings.
We will be back to regular broadcasting soon.
Due to a rather overwhelming few weeks: out of town guests, graduate school, work, travel and now later this week a long overdue vacation of sorts.
I have been spread pretty thin and unfortunately my blog has been paying the price. They say we hurt the ones we love most and this blog has been my new love.
I promise to come back from vacation, wrap up this session of school and be ready to get posting by later next week.
Please keep checking back, I have some great new recipes I've been playing with...
So happy August and hope to see you back here soon!
There has been a hiatus of sorts for postings.
We will be back to regular broadcasting soon.
Due to a rather overwhelming few weeks: out of town guests, graduate school, work, travel and now later this week a long overdue vacation of sorts.
I have been spread pretty thin and unfortunately my blog has been paying the price. They say we hurt the ones we love most and this blog has been my new love.
I promise to come back from vacation, wrap up this session of school and be ready to get posting by later next week.
Please keep checking back, I have some great new recipes I've been playing with...
Sauteed Summer Vegetables with Fettuccine in a Lemon Cream Sauce
...surprisingly light and easy to prepare
Chicken Enchiladas
...for that special dinner party
and in the spirit of the Olympics...
Shrimp and Pork Egg Rolls
and
Firecracker Shrimp Stir Fry
So happy August and hope to see you back here soon!
Monday, July 28, 2008
Pantry Update...
If you buy items in bulk for your pantry and are concerned about them keeping here are a few recommendations.
1. Sealed Glass or Plastic Containers - What you are mainly looking for is something with an airtight lid. I use glass jars for my flour, sugars and rice, then have them out on a shelf in my kitchen. My mom uses Tupperware for her sugar and keeps it in a cabinet to free up counter space. You could even use Ziploc bags.
2. Refrigerator - Some items advise that they should be refrigerated after opening, but I think it a good rule of thumb that when in doubt put it in the fridge. I live in the Midwest where the summers can get very hot and the winters can get very cold, extremes are not a friend to food. So for example if I have a bag of flour and know I won't use all of it any time soon, I'll seal it in an airtight container and put it in the refrigerator. Just remember to bring it up to room temperature before using, especially if you are going to bake with it.
1. Sealed Glass or Plastic Containers - What you are mainly looking for is something with an airtight lid. I use glass jars for my flour, sugars and rice, then have them out on a shelf in my kitchen. My mom uses Tupperware for her sugar and keeps it in a cabinet to free up counter space. You could even use Ziploc bags.
2. Refrigerator - Some items advise that they should be refrigerated after opening, but I think it a good rule of thumb that when in doubt put it in the fridge. I live in the Midwest where the summers can get very hot and the winters can get very cold, extremes are not a friend to food. So for example if I have a bag of flour and know I won't use all of it any time soon, I'll seal it in an airtight container and put it in the refrigerator. Just remember to bring it up to room temperature before using, especially if you are going to bake with it.
Friday, July 25, 2008
Kitchen Cornerstone - The Pantry
What is a pantry?
In a perfect world it's a small room off the kitchen where you can store anything from dry food goods to plates and glassware to kitchen odds and ends.
Some of us know it as a cupboard above the kitchen counter. I've seen even a few spartan kitchens where it's a shelf over the stove with two items: salt and pepper.
Home cooks all over the country have some incarnation of a place they keep the items they need to make a meal. And if you don't my advice would be to get one.
The initial cost starting a pantry can be a little steep, but you will see a return on your investment and many of the items only need to be replaced or replenished every few months or in some cases once a year. And once you have all your base items, you can watch for great sales and take advantage of the special prices to stock up.
A start up pantry will mostly contain herbs, spices, canned and dry goods.
Some cookbooks, food websites and magazines will give sample lists of what the home cook should always have on hand to whip up a meal. I've gone through and put together a list of my own, things that I find helpful to have around and that as just a regular everyday home cook I actually use.
Martha Stewart may go through a lot of French green lentils and dried porchini mushrooms to warrant them making her pantry list, but I don't.
William-Sonoma recommends always keeping stone-ground polenta in house, but for me unless I'm making a specialty polenta dish, plain corn meal works for me.
So here's a quick list of things I like to keep around.
Canned Goods
Chicken Stock
Beef Stock
Vegetable Stock
Tomato Paste
Tomato Sauce
Diced Tomatoes
Black Beans
Bottles & Jars
Ketchup
Mustard
Worchestershire Sauce
Tabasco or Louisiana Hot Sauce
Mayonnaise
Spaghetti Sauce
Steak Sauce
Pickles
Oils & Vinegars
Olive Oil
Canola or Vegetable Oil
Grape Seed Oil
Red Wine Vinegar
Balsamic Vinegar
Dry Goods
Pasta
Bread Crumbs
Flour
Yellow Onions
Garlic
Shallots
Potatoes
Rice
Baking Soda
Granulated Sugar
Herbs & Spices
Salt
Pepper
Red Pepper Flakes
Cayenne Pepper
Thyme
Oregano
Basil
Sage
Bay Leaves
Rosemary
Paprika
Chili Powder
Taco Seasoning
Montreal Steak Seasoning
Baking Pantry
Flour
Sugar, granulated
Sugar, powdered
Sugar, brown
Baking Soda
Baking Powder
Vanilla Extract
Chocolate Chips
Cinnamon, ground
Cloves, ground
Nutmeg, whole or ground
Ginger, ground
Cream of Tartar
Food Coloring
Oatmeal, old fashioned or quick
Spices can be some of the most expensive ingredients when shopping for your pantry. A couple of tips I find helpful:
1. WAIT FOR SALES. A lot of times around Thanksgiving and Christmas stores will have good deals on spices because everyone is getting ready to do their holiday baking. Use that time to stock up for the rest of the year.
2. BUY IN BULK. If you know you go through a lot of pepper, look for discount pricing at Sam's or Costco or even your own supermarket for buying larger quantities. Sometimes it's cheaper to buy more.
3. KNOW WHERE TO LOOK. Some stores have more inexpensive spice selections than others. Hy-Vee has a section in the spice aisle of smaller discount priced items. Baker's has their own Kroeger brand that can be cheaper than a name brand like McCormick's. Bag and Save and Jewel have large plastic bottles of discount spices, but they are usually just common types like Black Pepper and Paprika. Even World Market can be a good place to find deals, a bag of whole nutmeg can go for a little over a dollar.
If there is anything I've forgotten or something that you like to keep in your pantry, drop me a comment and let me know.
In a perfect world it's a small room off the kitchen where you can store anything from dry food goods to plates and glassware to kitchen odds and ends.
Some of us know it as a cupboard above the kitchen counter. I've seen even a few spartan kitchens where it's a shelf over the stove with two items: salt and pepper.
Home cooks all over the country have some incarnation of a place they keep the items they need to make a meal. And if you don't my advice would be to get one.
The initial cost starting a pantry can be a little steep, but you will see a return on your investment and many of the items only need to be replaced or replenished every few months or in some cases once a year. And once you have all your base items, you can watch for great sales and take advantage of the special prices to stock up.
A start up pantry will mostly contain herbs, spices, canned and dry goods.
Some cookbooks, food websites and magazines will give sample lists of what the home cook should always have on hand to whip up a meal. I've gone through and put together a list of my own, things that I find helpful to have around and that as just a regular everyday home cook I actually use.
Martha Stewart may go through a lot of French green lentils and dried porchini mushrooms to warrant them making her pantry list, but I don't.
William-Sonoma recommends always keeping stone-ground polenta in house, but for me unless I'm making a specialty polenta dish, plain corn meal works for me.
So here's a quick list of things I like to keep around.
Canned Goods
Chicken Stock
Beef Stock
Vegetable Stock
Tomato Paste
Tomato Sauce
Diced Tomatoes
Black Beans
Bottles & Jars
Ketchup
Mustard
Worchestershire Sauce
Tabasco or Louisiana Hot Sauce
Mayonnaise
Spaghetti Sauce
Steak Sauce
Pickles
Oils & Vinegars
Olive Oil
Canola or Vegetable Oil
Grape Seed Oil
Red Wine Vinegar
Balsamic Vinegar
Dry Goods
Pasta
Bread Crumbs
Flour
Yellow Onions
Garlic
Shallots
Potatoes
Rice
Baking Soda
Granulated Sugar
Herbs & Spices
Salt
Pepper
Red Pepper Flakes
Cayenne Pepper
Thyme
Oregano
Basil
Sage
Bay Leaves
Rosemary
Paprika
Chili Powder
Taco Seasoning
Montreal Steak Seasoning
Baking Pantry
Flour
Sugar, granulated
Sugar, powdered
Sugar, brown
Baking Soda
Baking Powder
Vanilla Extract
Chocolate Chips
Cinnamon, ground
Cloves, ground
Nutmeg, whole or ground
Ginger, ground
Cream of Tartar
Food Coloring
Oatmeal, old fashioned or quick
Spices can be some of the most expensive ingredients when shopping for your pantry. A couple of tips I find helpful:
1. WAIT FOR SALES. A lot of times around Thanksgiving and Christmas stores will have good deals on spices because everyone is getting ready to do their holiday baking. Use that time to stock up for the rest of the year.
2. BUY IN BULK. If you know you go through a lot of pepper, look for discount pricing at Sam's or Costco or even your own supermarket for buying larger quantities. Sometimes it's cheaper to buy more.
3. KNOW WHERE TO LOOK. Some stores have more inexpensive spice selections than others. Hy-Vee has a section in the spice aisle of smaller discount priced items. Baker's has their own Kroeger brand that can be cheaper than a name brand like McCormick's. Bag and Save and Jewel have large plastic bottles of discount spices, but they are usually just common types like Black Pepper and Paprika. Even World Market can be a good place to find deals, a bag of whole nutmeg can go for a little over a dollar.
If there is anything I've forgotten or something that you like to keep in your pantry, drop me a comment and let me know.
Wednesday, July 23, 2008
L.A. to Say Good-bye to Plastic
There's an article in the LA Times today...the Los Angeles City Council has voted to ban plastic bags from stores and supermarkets by July 2010.
On Tuesday, the council voted that if the state fails to put in place a 25 cent fee per shopper who requests plastic that they would put a ban in effect.
Another reason to BYOB or Bring Your Own Bag.
On Tuesday, the council voted that if the state fails to put in place a 25 cent fee per shopper who requests plastic that they would put a ban in effect.
Another reason to BYOB or Bring Your Own Bag.
Tuesday, July 22, 2008
Summer Vegetable Gratin
My favorite food magazine right now is Cook's Illustrated.When it comes to food they really mean business. They will work a recipe from every angle to streamline and perfect it.
So when I saw that they took on Summer Vegetable Gratin I was thrilled.
I remember my Aunt Kate making a wonderful Zucchini Tomato Bake in the summer, but when I attempted to recreate it's veggie glory I was a failure.
When Cook's Illustrated July & August 2008 issue arrived and had a veggie bake similar to Aunt Kate's I had to try it. It was so successful, I've already made it twice.
Summer Vegetable Gratin
Serves 6-8
Total Cost: $6.00 (aprox. $.75-$1/person)
6 Tbsp. olive oil
1 lb zucchini, ends trimmed and cut crosswise into 1/4 thick slices
1 lb summer squash, ends trimmed and cut crosswise into 1/4 thick slices
***2 lbs of only zucchini or only summer squash can be substituted***
2 tsp salt
3 large ripe tomatoes sliced 1/4 inch thick
2 yellow onions, cut in half and then thinly sliced from pole to pole
black pepper to taste
2 garlic cloves, minced or pressed through a garlic press
1 Tbsp fresh thyme leaves minced
***1 1/2 Tbsp dried thyme can be substituted***
3/4 cup bread crumbs
1 cup grated Parmesan cheese
1/4 minced shallots (about 2 medium)
1/4 cup chopped fresh basil leaves
Preheat oven to 400. Place the oven rack in the upper middle position. Brush a 9x13 pan with 1Tbsp of olive oil and set aside.
Combine sliced zucchini and squash with 1tsp salt in a large bowl and then transfer the salted veggies to a colander set over the bowl. Let stand for about 45 minutes, the veggies will release about 3 Tbsps of liquid.
Arrange tomato slices in a single layer over double layer paper towels and sprinkle evenly with 1/2 tsp salt and let stand for about 30 minutes. After that time, place a second double layer of paper towels over the tomatoes and press firmly to dry them.
Meanwhile, heat 1 Tbsp olive oil in a large non-stick skillet over medium heat until shimmering. Add onions, 1/2 tsp salt and black pepper to taste. Cook, stirring occasionally, until onions are soft and dark golden brown, about 20 minutes. Set onions aside.
Combine garlic, 3 Tbsp olive oil, black pepper to taste and thyme in a small bowl. In a large bowl, mix the zucchini and squash in half of the garlic oil mixture.
Pour zucchini and squash in the greased 9x13 pan. Arrange the caramelized onions in a single layer over the squash. Place the tomato slices slightly overlapping in a single layer over the onions. Spoon the remaining garlic oil mixture evenly over the tomatoes.
Bake 40 to 45 minutes, tomatoes will have started to brown around the edges and the vegetables are tender.
Mix breadcrumbs, 1 Tbsp oil, Parmesan and shallots in a bowl. Remove baking dish from the oven and increase heat to 450 degrees. Sprinkle breadcrumb mixture on top of tomatoes. Bake about 5 to 10 minutes more, the gratin will be bubbling and the cheese will be lightly browned.
Sprinkle with basil and let rest for about 10 minutes are room temperature before serving.
Red Pepper Variation: Replace 3 roasted red peppers, skinned and cut into 1 inch pieces for 1 lb of the squash (do not SALT the roasted peppers). The Parmesan cheese can be substituted with one cup shredded mozzarella.
photo from Cook's Illustrated
It was the Jalapeno in Texas with the Salmonella
The Food and Drug Administration is saying they found the source for the more than eleven hundred cases of salmonella poisoning, the jalapeno pepper.
A tainted pepper was found in a Texas food plan.
Officials believe the peppers came from Mexico, but can't confirm if they were contaminated there.
A tainted pepper was found in a Texas food plan.
Officials believe the peppers came from Mexico, but can't confirm if they were contaminated there.
Monday, July 21, 2008
Mini Blackberry Cobblers
Stanley's on North and Elston in Chicago had blackberries priced to move, two 6oz. packages for 98 cents. So I scraped my original dessert idea and decided to go with a quick cobbler. Something of note...
depending on the time of year berries can be on the expensive side. So when you see a deal like this take advantage and buy extra.
Then all you have to do is clean them up, put them in a sealed freezer bag and put them in the freezer for another time.
And when you go to use them later you don't even need to defrost them, you can throw them in a smoothie, stir them into muffin batter, bake them in a pie. The beauty of frozen berries is they can be worked into most recipes straight from the freezer.
And of course there is the extra added benefit of their antioxidant power. Though peaches and plums have their fair share, berries lead the disease fighting antioxidant pack.
Mini Blackberry Cobblers
Serves 4
Total cost: $2.80 (appox. $ .70/person)
Filling:
4 cups blackberries (could substitute blueberries, strawberries or combination)
1/4 cup sugar
1 Tbsp. cornstarch
Crumble Topping:
2/3 cup flour
1/2 cup oats
1/3 cup brown sugar
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 stick (4 Tbsp) COLD unsalted butter, cut into small cubes
1/4 tsp salt
Preheat oven to 350.
Combine berries, sugar and cornstarch in bowl and set aside. In a small food processor or in bowl combine the Topping ingredients. If using a food processor pulse until mixture becomes crumbly. If using a bowl, work the butter cubes into the dry ingredients using a pastry cutter or 2 knives until the mixture becomes crumbly. When
Pour the berries into four 1 cup ramekins*. Press the topping mixture into clumps and crumble over filled ramekins and place on a baking sheet.
Bake for 25-30 minutes, until crust is browned and the filling is bubbling. The cobbler can be served hot from the oven or held for later.
*If you don't have ramekins you can use a small baking dish. You could even try oven safe bowls or teacups of a similar size.
**This recipe can be doubled. Use a 9x13 glass baking pan and increase cooking times to about one hour.
Sunday, July 20, 2008
An Interview with Greg Christian
The first thing Greg Christian tells me before beginning our interview is that he is not responsible for the veracity of his statements after saying them, but that what he is about to tell me is true at the time of its telling. He waits for me to agree to this condition before we continue.
Greg describes chefs as "natural aggressors of food". They take these raw and natural materials and bend them to their will to create the dishes we enjoy. How the materials come to them and what becomes of the materials when they're through is of less concern to the chefs as long as the food they serve is good.
This is the chef Greg Christian used to be.
He's still an aggressor of food, his catering business makes about $4 million dollars in annual profit, but now he takes responsibility for his part in the global food system. Greg runs the only Zero Waste kitchen in Chicago and by the way he operates Greg Christian Catering and Organic School Project he is getting out the message about supporting local, organic and sustainable agriculture. But he will be quick to tell you that he doesn't know what sustainable agriculture is, that what he is doing is simply "respecting Mother Earth".
It was in April of this year that Greg's kitchen, in partnership with the Chicago Resource Center, became Zero Waste.
What does that mean, Zero Waste?
It means his kitchen doesn't create any un-recycled refuge. Every scrap, every container, every by product is recycled. The food is composted, the grease is handled by a bio-diesel company, the plastic is taken by a plastics recyclers. This is just one of the ways Greg is taking responsibility for his part in the global system. Greg doesn't consider himself an agent of change, in fact he is quite adamant that he is not a "Change Agent", but just someone trying to honor and bless the system.
But whether he means to or not he is changing things. In the case of Chicago Public Schools, one school cafeteria at a time.
The Organic School Project or OPS, came out of the experience Greg had in his own home with organic food. His daughter had been diagnosed with severe allergies and asthma and after failed attempts treating her with mainstream medicine; the family tried using more nature inspired methods and introduced organic foods into the house. According to Greg, this dietary switch did the trick; she's continued eating organic and hasn't suffered an attack in years.
This situation coupled with the cafeteria horror stories his kids brought home from school inspired him to help feed other school age kids as healthily as he was feeding his own kids. And so the idea for OPS was born. The program works to not just feed students, but also to teach them about nutrition and the part they play in the environment.
Currently OSP has a contract with the Chartwells-Thompson/Compass Group to provide all the meals and snacks for the over 400 students at Louisa May Alcott School in Lincoln Park. OSP is operating their “More Positive Food” program at 3 other public schools, the hope is that if these pilot programs can continue to prove successful that more schools will join.
Though Greg is adamant that he isn’t trying to change anything, his work getting people to eat local and organic is slowing changing several things.
It’s changing how a bride is choosing to feed her wedding guests. It’s changing how schools are feeding their students and how students are seeing their food. And finally, it’s changing how industrial kitchens can be run “green” and still earn a profit.
Greg works daily to find the balance in himself between the chef food aggressor with a business to run and the man studying to humble himself and come to peace with his part in the global food system.
This is what I know is true…at the time of my telling it.
Though Greg is adamant that he isn’t trying to change anything, his work getting people to eat local and organic is slowing changing several things.
It’s changing how a bride is choosing to feed her wedding guests. It’s changing how schools are feeding their students and how students are seeing their food. And finally, it’s changing how industrial kitchens can be run “green” and still earn a profit.
Greg works daily to find the balance in himself between the chef food aggressor with a business to run and the man studying to humble himself and come to peace with his part in the global food system.
This is what I know is true…at the time of my telling it.
***This is Part One in a series of interviews with Greg Christian. Stay tuned for the next installment.
Friday, July 18, 2008
65% Off at Williams-Sonoma
Just a quick note...
I just received an email that there is a Summer Sale going on at Williams-Sonoma.
They are offering up to 65% off selected items in their stores. The email says it includes linens, housewares, electrics, cookware and more, whatever more is.
W-S can be a little on the expensive side so it's worth checking out any deals.
Additionally, if you live in Chicago, The Chopping Block is having their Summer Sale now as well. They are offering 20% off of EVERYTHING except the Big Green Egg Grill or accessories. I called their Lincoln Square location and sadly the 20% off promotion does not include their classes either.
I just received an email that there is a Summer Sale going on at Williams-Sonoma.
They are offering up to 65% off selected items in their stores. The email says it includes linens, housewares, electrics, cookware and more, whatever more is.
W-S can be a little on the expensive side so it's worth checking out any deals.
Additionally, if you live in Chicago, The Chopping Block is having their Summer Sale now as well. They are offering 20% off of EVERYTHING except the Big Green Egg Grill or accessories. I called their Lincoln Square location and sadly the 20% off promotion does not include their classes either.
FDA Green Lights the Red Tomato
The Food and Drug Administration says fresh tomatoes are safe to eat.
The FDA Associate Commissioner for Food, Doctor David Atchison, says all types of domestic tomatoes can now be consumed without concern they may be tainted with salmonella.
What prompted the FDA to lift the advisory, a couple of things.
Farms identified through trace-backs are no longer shipping tomatoes and critical checkpoints along the supply chain have turned up no evidence of salmonella contamination.
The new villans, the jalepeno and serrano peppers. Doctor Atchison suggests the elderly, immune-compromised and young children refrain from eating jalepeno and serrano peppers while the FDA continues to investigate.
The FDA Associate Commissioner for Food, Doctor David Atchison, says all types of domestic tomatoes can now be consumed without concern they may be tainted with salmonella.
What prompted the FDA to lift the advisory, a couple of things.
Farms identified through trace-backs are no longer shipping tomatoes and critical checkpoints along the supply chain have turned up no evidence of salmonella contamination.
The new villans, the jalepeno and serrano peppers. Doctor Atchison suggests the elderly, immune-compromised and young children refrain from eating jalepeno and serrano peppers while the FDA continues to investigate.
Thursday, July 17, 2008
Moon Peep Bars
As a tribute to my wonderful Peep-lovin' professor, I created the Moon Peep Bar.
John Mullin and DePaul Niche Reporting Summer Session One class, this one's for you. Enjoy!
Moon Peep Bars
Serves 15
Total Cost - $13.85 (appox. $.93/person)
1 cup smooth or chunky peanut butter
1 cup (2 sticks) unsalted butter, melted
1 cup powdered sugar
2 cups graham cracker crumbs
2 cups chocolate chips, melted
15 marshmallow Peeps
1/2 cup toasted shredded coconut
Line a 9x9 (or 8x8) pan with aluminum foil, have enough foil to leave about an inch overhang on each side.
In the microwave melt the butter. Stir in the peanut butter, powdered sugar and graham cracker crumbs. Pour the mixture into the foil lined pan. Place in the refrigerator for at least an hour until the crust is set.
When the crust has set, melt the chocolate chips in the microwave in 30 second intervals until melted. Stir and pour to cover the peanut graham crust. Spread and smooth out the surface of the melted chocolate with a rubber spatula.
While the chocolate is still hot place the Peeps onto the bars. Sprinkle with the toasted coconut and let the bars set, they can be put back in the refrigerator to speed it along. Cut and serve.
John Mullin and DePaul Niche Reporting Summer Session One class, this one's for you. Enjoy!
Moon Peep Bars
Serves 15
Total Cost - $13.85 (appox. $.93/person)
1 cup smooth or chunky peanut butter
1 cup (2 sticks) unsalted butter, melted
1 cup powdered sugar
2 cups graham cracker crumbs
2 cups chocolate chips, melted
15 marshmallow Peeps
1/2 cup toasted shredded coconut
Line a 9x9 (or 8x8) pan with aluminum foil, have enough foil to leave about an inch overhang on each side.
In the microwave melt the butter. Stir in the peanut butter, powdered sugar and graham cracker crumbs. Pour the mixture into the foil lined pan. Place in the refrigerator for at least an hour until the crust is set.
When the crust has set, melt the chocolate chips in the microwave in 30 second intervals until melted. Stir and pour to cover the peanut graham crust. Spread and smooth out the surface of the melted chocolate with a rubber spatula.
While the chocolate is still hot place the Peeps onto the bars. Sprinkle with the toasted coconut and let the bars set, they can be put back in the refrigerator to speed it along. Cut and serve.
Photo courtesy of Michele Vaccarello of www.studyabroadtraveltips.blogspot.com
Saturday, July 12, 2008
Mainstream Going Green
As more and more Americans try to downsize their spending and stretch their hard earned dollar there seems to be one expense that is recession proof. Green.
The movement to buy local, shop organic and be environment friendly has the all natural business seeing some green of their own, profits. The organic industry's sales are growing at a rate of three to eight times faster than its non-organic competitor. And it's not just food.
Organically grown and produced ingredients can also be found in clothes, toys, pet foods, cleaning and personal care products. According to a recent survey put out by the Organic Trade Association:
It's not just what people buy, but also how people shop.
More and more people are bringing their own reusable bags to the store. As awareness grows about the adverse effects of both plastic and paper grocery bags have on the environment it's become another way to shop "green".
Websites like ReusableBags.com have dedicated themselves the the advancement and education of the BYOB or Bring Your Own Bag initiative. Even mainstream outlets like Target and Jewel-Osco are catching up to more eco-centric competitors Whole Foods and Trader Joe's by selling reusable bags of their own.
But if your inner environmentalist still cries out to do more you can join the locavore movement.
The Chicago Locavore website defines a locavore as
food supply Bell wrote,
The movement to buy local, shop organic and be environment friendly has the all natural business seeing some green of their own, profits. The organic industry's sales are growing at a rate of three to eight times faster than its non-organic competitor. And it's not just food.
Organically grown and produced ingredients can also be found in clothes, toys, pet foods, cleaning and personal care products. According to a recent survey put out by the Organic Trade Association:
"Organic non-food sales grew 26 percent in 2006."The survey goes on to predict that the 2008 U.S. sales of organic food and beverages will be even stronger than previous years.
Estimates reach the $25 billion total U.S. organic sales for 2008 when the Organic Trade Association factors in both food and non-food products."Sales for 2008 are projected to grow by 18 percent from a $16.7 billion base in 2006, to an estimated $23.2 billion in 2008."
It's not just what people buy, but also how people shop.
More and more people are bringing their own reusable bags to the store. As awareness grows about the adverse effects of both plastic and paper grocery bags have on the environment it's become another way to shop "green".
Websites like ReusableBags.com have dedicated themselves the the advancement and education of the BYOB or Bring Your Own Bag initiative. Even mainstream outlets like Target and Jewel-Osco are catching up to more eco-centric competitors Whole Foods and Trader Joe's by selling reusable bags of their own.
But if your inner environmentalist still cries out to do more you can join the locavore movement.
The Chicago Locavore website defines a locavore as
"someone who makes every effort to get their food from sources close to where they live"Nina Interlandi Bell founded Chicago Locavores in January of 2007 as a Yahoo Group that had about 30 members. Bell said two months ago they switched to being a full fledged website with 100 members. When asked about her reaction to recent recalls and warnings in the nation's
food supply Bell wrote,
"It's a great feeling to know that you don't have to run to your freezer or refrigerator to check if the food you have bought has come from any recalled sources, and if you ever have any specific questions or concerns you can actually call and talk to the person who grew it for you. That's a lot easier than an 800 number."
Even in the shadow of a gloomy economy shoppers are making the economic choice to go Green.
Whole Foods Closed Down
The Whole Foods supermarket on North Avenue remains closed today due to a mouse infestation.
According to a Chicago Tribune online story, the store located 1100 W. North Avenue was initially closed on Wednesday due to a health inspection's discovery of a mouse caught in a trap under one of the coolers and droppings.
The Austin, Texas based company was planning to have the store reopen on Friday, but due to lingering public health issues remained closed as of Saturday.
A spokeswoman for Whole Foods stated that, "After reassessing our situation, it was determined that additional areas within the store need to be further worked on in order to meet the city's standards."
No word on when the North Avenue location will be reopening.
Unfortunate news to come the same week the world's leading natural and organic foods supermarket announced it new "The Real Deal" program. The new initiative is Whole Foods reaction to rising food costs by creating specially priced in store items, coupons, budget recipes and on-line forums to share money saving tips.
According to a Chicago Tribune online story, the store located 1100 W. North Avenue was initially closed on Wednesday due to a health inspection's discovery of a mouse caught in a trap under one of the coolers and droppings.
The Austin, Texas based company was planning to have the store reopen on Friday, but due to lingering public health issues remained closed as of Saturday.
A spokeswoman for Whole Foods stated that, "After reassessing our situation, it was determined that additional areas within the store need to be further worked on in order to meet the city's standards."
No word on when the North Avenue location will be reopening.
Unfortunate news to come the same week the world's leading natural and organic foods supermarket announced it new "The Real Deal" program. The new initiative is Whole Foods reaction to rising food costs by creating specially priced in store items, coupons, budget recipes and on-line forums to share money saving tips.
Thursday, July 10, 2008
Red Pepper Rice
Serves 4
Total cost - $1.50 (appox $.38/person)
1-2 Tbsp. olive oil
1 cup white rice
1 small onion, chopped
1/2 red bell pepper, chopped
2 cloves garlic, chopped or put through a garlic press
1 jalapeno pepper, seeded and chopped (optional)
2 cups chicken stock (about 1 14.5oz can)
2 Tbsp. parsley, finely chopped
salt
Heat a medium sauce pan over medium heat.
Add oil and when hot, but not smoking, add rice and toast for a couple of minutes.
Add the onion, bell pepper, garlic and jalapeno (if using) and cook for a few minutes to begin to soften the veggies.
Add the stock and raise heat to bring pot to a boil. Reduce heat to a simmer, cover the pot and cook for 18 minutes.
Season with salt to taste.
Variations:
Asian Red Pepper Rice
Add a Tbsp. of freshly grated ginger in with the veggies and cook as usual. Add 1-2 tsps. of soy sauce with the chicken stock. If using soy sauce omit salt at the end.
Latin Red Pepper Rice
Add the jalapeno with the veggies and cook as usual. Add 1-2 tsps. of hot sauce with the chicken stock. Substitute 2 Tbsps. of finely chopped cilantro for the parsley.
Total cost - $1.50 (appox $.38/person)
1-2 Tbsp. olive oil
1 cup white rice
1 small onion, chopped
1/2 red bell pepper, chopped
2 cloves garlic, chopped or put through a garlic press
1 jalapeno pepper, seeded and chopped (optional)
2 cups chicken stock (about 1 14.5oz can)
2 Tbsp. parsley, finely chopped
salt
Heat a medium sauce pan over medium heat.
Add oil and when hot, but not smoking, add rice and toast for a couple of minutes.
Add the onion, bell pepper, garlic and jalapeno (if using) and cook for a few minutes to begin to soften the veggies.
Add the stock and raise heat to bring pot to a boil. Reduce heat to a simmer, cover the pot and cook for 18 minutes.
Season with salt to taste.
Variations:
Asian Red Pepper Rice
Add a Tbsp. of freshly grated ginger in with the veggies and cook as usual. Add 1-2 tsps. of soy sauce with the chicken stock. If using soy sauce omit salt at the end.
Latin Red Pepper Rice
Add the jalapeno with the veggies and cook as usual. Add 1-2 tsps. of hot sauce with the chicken stock. Substitute 2 Tbsps. of finely chopped cilantro for the parsley.
Grilled Paprika Chicken
Last year Martha Stewart's Living Magazine did an entire section in its June issue on grilling chicken.
Martha's recipes can be a bit hit or miss. A number of her culinary creations can be rather labor intensive and on the expensive side with spotty results.
Martha's recipes can be a bit hit or miss. A number of her culinary creations can be rather labor intensive and on the expensive side with spotty results.
Just recently I made Martha's Chocolate-Caramel Cream Pie from the recipe published in Living's June 2008 issue. Thankfully I was doing a test run because in addtion to the ingredients being costly and its preparation taking most of a Sunday afternoon, the final product was tasty but visually a disaster, unservable.
But what Stewart sometimes lacks in understanding the home cook, especially the home baker, is made up for with recipes like the Smoky Grilled Butterflied Chicken or what I like to call Grilled Paprika Chicken.
The recipe is simple and inexpensive. And in my experience, a crowd pleaser.
Serves 4
Total cost - $5.80 (appox. $1.45/person)
1/4 cup red wine or sherry vinegar
1/4 cup olive oil
4 garlic cloves, minced
2 tablespoons smoked paprika
1 tablespoon coarse salt
3-4lbs. skin-on, bone-in chicken, rinsed (I use chicken breasts, but use any combo you like)
1/4 cup olive oil
4 garlic cloves, minced
2 tablespoons smoked paprika
1 tablespoon coarse salt
3-4lbs. skin-on, bone-in chicken, rinsed (I use chicken breasts, but use any combo you like)
Combine vinegar, oil, garlic, paprika, and salt in a nonreactive baking dish or large resealable plastic bag.
Add rinsed chicken to the marinade. Cover dish or seal bag, and refrigerate at least 1 - 4 hours (or overnight), turning occasionally.
Preheat grill to medium. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 or 6 seconds.)
Remove chicken from marinade; discard marinade. Place chicken, skin side down, on grill. Close cover, and grill 15 minutes.
Flip chicken, and close cover. Grill until an instant-read thermometer inserted into thickest part of the breast registers 165 degrees, about 20 minutes more.
* You can use either sweet or hot paprika. I use the hot variety and it gives the dish quite a kick. Stores most often carry the sweet version, which contrary to the name is not sweet at all, but merely milder in heat compared to its hot counterpart.
I like to serve this chicken with Red Pepper Rice (recipe follows).
Wednesday, July 9, 2008
The New No-No...The Jalapeno
According to a new story in USA Today, jalapenos are the latest culprits in the recent salmonella outbreak.
The USDA and the CDC have been closely monitoring our Southern borders all this week for any contaminated produce entering the United States. Their recent surveillance and testing has brought the jalapeno pepper under suspicion with the tomato as the cause of the recent saintpaul salmonella outbreak.
This particular strain of the bacteria has now infected a confirmed 1000 people.
The CDC won't go so far as to say that peppers and tomatoes are the only and definite causes of the infection, but that the are more often than not a present factor to those infected.
Tuesday, July 8, 2008
Booze on a Budget
One of the major expenses when entertaining, alcohol.
It has a way of becoming a forgotten and sometimes hefty expense when planning a meal.
Recently I bought $111.95 worth of alcohol and wine at Jewel-Osco, but paid only $68.45.
How did I save $43.50?
By doing three things.
It has a way of becoming a forgotten and sometimes hefty expense when planning a meal.
Recently I bought $111.95 worth of alcohol and wine at Jewel-Osco, but paid only $68.45.
How did I save $43.50?
By doing three things.
- Watching Sales - Unless you absolutely have to have a certain type of wine or liquor, buy the sale item. In this case I had a very specific type of gin I need to buy, Hendrick's, which is usually rather expensive, but I waited for it to go on sale to buy it.
- Use Coupons - Many times alcohol distributors offer in store coupons for their products. Keep an eye out for the specially marked bottles, sometimes the coupons are offered in addition to the store. For example the Hendrick's gin I purchased was not only on sale, but the manufacturer was offering a $5 off coupon with the purchase of ice and limes, which I needed for my dinner party anyway.
- Buy in Bulk - At Jewel-Osco if you purchase 6 or more bottles of 750ml wine or liquor you receive 10% off your purchase. That is 10 percent off the TOTAL wine and liquor purchase. So not only did I get the Hendrick's gin on sale and get to use the $5 off coupon I also got 10% taken off the price.
I learned about the bulk savings from Susan, a Consumer Educator with Southern Wine and Spirits. Susan does tastings on weekends in the wine section of my local Jewel. Her company usually has people out educating shoppers like me at Jewels all around the Chicago area.
Susan is the lady that informed me that not only does Jewel offer a 10% savings on 6 or more bottles of 750ml wine, but that discount would also include any purchase of 750ml bottles of liquor.
Good to know for stocking up for parties or just an empty liquor cabinet.
Here's the breakdown for the gin:
$33.79 (original price)
- $4.80 (sale discount)
- $5.00 (coupon)
- $2.90 (bulk discount)
= $21.09 Total
Friday, July 4, 2008
Dining Out in Chicago on a Budget
Between the risings costs of gas and food and the uncertain housing market a lot of Americans are cutting back on their spending.
Expenses deemed as extras or treats are being replaced by items like necessities and savings. Just this week Starbuck’s announced that they will be closing 600 of their stores and cutting 17% of their work force.
Instead of picking it up on the road people are bringing it from home. And instead of going out people are staying in.
According to a recent study done by the research consulting firm Mintel,
Maybe this is an acceptable change in dining for other cities, but this is Chicago. A city rich with culinary options that are finally now getting the national attention they deserve.
We are home to some of the best culinary minds in the United States, some even say the world. Charlie Trotter, Rick Bayless, Gail Gand and Rick Tramonto.
And there are bright new stars coming up behind them. In its latest issue, Food and Wine magazine named two of our own as part of their “Best New Chefs” class.
Bravo’s critically acclaimed reality competition show “Top Chef” was based here and the woman that won the title of Top Chef, a Chicago girl.
So, even though the consultants and trend specialists are telling you to stay in, if smartly done you can still go out. And what meal doesn’t taste just that much better than one gotten for a deal.
Go on off nights – A lot of restaurants offer specials on nights earlier in the week. Half price wine night or specially priced entrees. Keep an eye out for restaurants that offer these off night values and take them up on it.
Eat in the bar – Sometimes a smaller more inexpensive menu is offered in a restaurant’s bar. It could be during their Happy Hour.
Prie Fixe – Chef’s will choose a specific menu and the price is set. It usually includes 3 courses, an appetizer, entrée and dessert and is priced about $25/person. It’s a great way to try out a restaurant that ordinarily could be out of your price range.
BYOB – No sweeter words were written than Bring Your Own Booze. There are a number of Chicago restaurants that don’t have liquor licenses, but are happy to serve you the wine or beer you brought in. Many establishments will open your bottles for free; some charge a nominal fee either per person, bottle or table. Great for weekend dining on a budget.
Expenses deemed as extras or treats are being replaced by items like necessities and savings. Just this week Starbuck’s announced that they will be closing 600 of their stores and cutting 17% of their work force.
Instead of picking it up on the road people are bringing it from home. And instead of going out people are staying in.
According to a recent study done by the research consulting firm Mintel,
“Seventy percent of those trying to cut back are saving money by going out to eat less”Mintel goes on to report that people are opting not to go out to eat all together rather than order cheaper entrees or eat at more affordable restaurants.
“Over half (54%) of people who dine out regularly are
cutting back on restaurant spending”
Maybe this is an acceptable change in dining for other cities, but this is Chicago. A city rich with culinary options that are finally now getting the national attention they deserve.
We are home to some of the best culinary minds in the United States, some even say the world. Charlie Trotter, Rick Bayless, Gail Gand and Rick Tramonto.
And there are bright new stars coming up behind them. In its latest issue, Food and Wine magazine named two of our own as part of their “Best New Chefs” class.
Bravo’s critically acclaimed reality competition show “Top Chef” was based here and the woman that won the title of Top Chef, a Chicago girl.
So, even though the consultants and trend specialists are telling you to stay in, if smartly done you can still go out. And what meal doesn’t taste just that much better than one gotten for a deal.
Go on off nights – A lot of restaurants offer specials on nights earlier in the week. Half price wine night or specially priced entrees. Keep an eye out for restaurants that offer these off night values and take them up on it.
Eat in the bar – Sometimes a smaller more inexpensive menu is offered in a restaurant’s bar. It could be during their Happy Hour.
Prie Fixe – Chef’s will choose a specific menu and the price is set. It usually includes 3 courses, an appetizer, entrée and dessert and is priced about $25/person. It’s a great way to try out a restaurant that ordinarily could be out of your price range.
BYOB – No sweeter words were written than Bring Your Own Booze. There are a number of Chicago restaurants that don’t have liquor licenses, but are happy to serve you the wine or beer you brought in. Many establishments will open your bottles for free; some charge a nominal fee either per person, bottle or table. Great for weekend dining on a budget.
Wednesday, July 2, 2008
Summer Lemon Cheesecake Bars
Serves 8-10
Total cost - $7.50 (approx. $.75-$.95/person)
Crust:
1 cup ginger snaps, ground
3 Tbsp. butter
2 Tbsp. sugar
Batter:
2 pkgs. (8 oz. each) cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
2 eggs
1/2 cup sour cream
1 Tbsp lemon zest
1 1/2 Tbsp lemon juice, strained
Blueberry Sauce - recipe follows
Preheat oven to 325
Line a 8 inch square baking pan with aluminum foil, with the ends of the foil hanging over the sides of the pan.
Mix crust ingredients and press into the bottom of the foil lined pan.
Bake 10 minutes.
Beat the cream cheese, sugar and vanilla together in a large bowl with an electric mixer. Once well blended mix in the lemon zest, lemon juice and sour cream. Add eggs, one at a time, mixing on low speed after each egg just until blended.
Pour the batter over the crust.
Bake 40 minutes or until the center is almost set.
Cool completely on a wire rack, then refrigerate the cheesecake in the pan for 4 hours.
Use the overhanging foil to lift the cheesecake out of the pan before cutting to serve.
Any leftovers should be stored in the refrigerator.
Blueberry Sauce:
1 cup blueberries, divided
1 Tbsp. vanilla sugar
1 Tbsp. cornstarch
juice of one lemon, strained
2-3 Tbsp. water
Combine 1/2 the blueberries and the rest of the ingredients in a small sauce pan. Heat over medium flame. The blueberries will begin releasing some of their juice and once the sauce begins to thicken remove the pan from the heat.
Stir the remaining blueberries into the pan.
The sauce can either be used immediately or stored in the refrigerator for later use.
Total cost - $7.50 (approx. $.75-$.95/person)
Crust:
1 cup ginger snaps, ground
3 Tbsp. butter
2 Tbsp. sugar
Batter:
2 pkgs. (8 oz. each) cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
2 eggs
1/2 cup sour cream
1 Tbsp lemon zest
1 1/2 Tbsp lemon juice, strained
Blueberry Sauce - recipe follows
Preheat oven to 325
Line a 8 inch square baking pan with aluminum foil, with the ends of the foil hanging over the sides of the pan.
Mix crust ingredients and press into the bottom of the foil lined pan.
Bake 10 minutes.
Beat the cream cheese, sugar and vanilla together in a large bowl with an electric mixer. Once well blended mix in the lemon zest, lemon juice and sour cream. Add eggs, one at a time, mixing on low speed after each egg just until blended.
Pour the batter over the crust.
Bake 40 minutes or until the center is almost set.
Cool completely on a wire rack, then refrigerate the cheesecake in the pan for 4 hours.
Use the overhanging foil to lift the cheesecake out of the pan before cutting to serve.
Any leftovers should be stored in the refrigerator.
Blueberry Sauce:
1 cup blueberries, divided
1 Tbsp. vanilla sugar
1 Tbsp. cornstarch
juice of one lemon, strained
2-3 Tbsp. water
Combine 1/2 the blueberries and the rest of the ingredients in a small sauce pan. Heat over medium flame. The blueberries will begin releasing some of their juice and once the sauce begins to thicken remove the pan from the heat.
Stir the remaining blueberries into the pan.
The sauce can either be used immediately or stored in the refrigerator for later use.
It's Wednesday!
Just a reminder to everyone that it is Wednesday, or in the bargain world...Grocery Circular Day.
Wednesday is the day that grocery stores publish their sales for the week. These deals usually start on Thursday, so it give you a day's head start on your list and menu ideas.
Friday is the Fourth of July and there will be a lot of entertaining going on this weekend.
For those of us on a budget, today is the day to get a jump start what deals we can get for feeding our crowd.
Wednesday is the day that grocery stores publish their sales for the week. These deals usually start on Thursday, so it give you a day's head start on your list and menu ideas.
Friday is the Fourth of July and there will be a lot of entertaining going on this weekend.
For those of us on a budget, today is the day to get a jump start what deals we can get for feeding our crowd.
Sauteed Potatoes with Carmelized Onions
Serves 4
Total Cost of Dish - $2 (appox. $.50/person)
* 1 lb small white potatoes, cut crosswise into 1/4" slices
* 1 yellow onion, halved cut pole to pole into 1/4" slices
* 2 Tbsp. olive oil
* Salt and Pepper
* Splash of white wine
* 1-2 Tbsp. unsalted butter
* Parsley
Bring a medium sized pot of lightly salted water to a boil. Add sliced potatoes to water and cook for 8-10 minutes until the potatoes can be easily pierced with the tip of a knife. When the potatoes are cooked through, strain them from the water and set them aside in a bowl for later use.
Heat a large frying pan over medium heat and add 1 Tbsp. of olive oil. Once the olive oil is hot, but not smoking, add the onions to the pan, salt and pepper to taste.
Saute the onions for about 15 minutes until they get a nice golden color. Deglaze the pan with a splash of white wine to get up all the stuck on brown bits. Remove the onions from the frying pan and set aside.
Add the remaining Tbsp of olive oil to the frying pan and then the reserved potatoes. Cook the potatoes until golden brown, adding more olive oil as needed.
Once the potatoes are browned add the reserved carmelized onions back into the frying pan along with the butter. Stir to combine the potato/onion mixture.
Cover the pan and drop the heat down to low and cook for an addtional 5 minutes.
Garnish with chopped parsley before serving.
Total Cost of Dish - $2 (appox. $.50/person)
* 1 lb small white potatoes, cut crosswise into 1/4" slices
* 1 yellow onion, halved cut pole to pole into 1/4" slices
* 2 Tbsp. olive oil
* Salt and Pepper
* Splash of white wine
* 1-2 Tbsp. unsalted butter
* Parsley
Bring a medium sized pot of lightly salted water to a boil. Add sliced potatoes to water and cook for 8-10 minutes until the potatoes can be easily pierced with the tip of a knife. When the potatoes are cooked through, strain them from the water and set them aside in a bowl for later use.
Heat a large frying pan over medium heat and add 1 Tbsp. of olive oil. Once the olive oil is hot, but not smoking, add the onions to the pan, salt and pepper to taste.
Saute the onions for about 15 minutes until they get a nice golden color. Deglaze the pan with a splash of white wine to get up all the stuck on brown bits. Remove the onions from the frying pan and set aside.
Add the remaining Tbsp of olive oil to the frying pan and then the reserved potatoes. Cook the potatoes until golden brown, adding more olive oil as needed.
Once the potatoes are browned add the reserved carmelized onions back into the frying pan along with the butter. Stir to combine the potato/onion mixture.
Cover the pan and drop the heat down to low and cook for an addtional 5 minutes.
Garnish with chopped parsley before serving.
Sunday, June 29, 2008
Steak Dinner for Two for $20
There's no reason you can't live large on a budget. It's all about picking and choosing the moments to indulge yourself.
With the help of some savvy shopping you can have
a Friday night steak dinner for two with all the fixings for $20.
Twenty dollars and only two stores.
Here's the menu:
How do you bring all that in for 20 dollars.
Here's how:
Follow the deals and know where to look. Once the Wednesday grocery circulars come out start your menu planning.
First stop was Stanley's Fruit Market at 1558 N. Elston (the SW corner of North & Elston).
Stanley's is an amazing resource for produce. Their prices are beyond reasonable, I would highly recommend a weekly visit to their store for all your veggie and fruit needs.
They also have a great bread selection. Several local bakeries sell their goods there and Stanley's gets fresh deliveries from Cuisine de France. If you show up at the right time you can get bagettes hot off the truck.
In addition to fruits, veggies and bread, Stanley's has a small grocery selection with among other things, dried herbs and spices, their own brand of olive oil, chips, nuts and organic coffee.
Coffee isn't the only organic item. Stanley's has a large area set aside for organic produce.
The next stop is Jewel-Osco for the meat and wine.
My recommendation for shopping at Jewel would be to watch the sales.
If you see they are having a killer deal on something, get it. Get two if storage and expiration dates aren't an issue.
Some things can be kept for a later date, either in dry storage, the refridgerator or freezer, i.e. steaks and olive oil.
While some things are best not to load up on unless you can use them sooner than later, i.e. eggs and lettuce.
In this case Jewel was offering a deal on New York Strip steaks. I picked up two for just under 10 dollars. The wine was also on sale and with the purchase of two bottles there was an in-store coupon for 3 dollars off, bringing the cost to just $5.50 per bottle.
The rest of the herbs, spices and dairy come from home, don't worry they are all included in the final price. No sneaky hidden extras. It's all accounted for in the twenty dollars.
Here's the price break down:
2 New York Strip Steaks - $10
1 lb. small white potatoes - $ .70
1/2 lb. broccoli - $ .45
2 ears of corn - $ .40
onion/garlic - $.15
1/2 stick of butter - $.25
1 loaf of sourdough bread - $1.95
oil/herbs/spices - $.60
1 bottle of pinot noir - $5.50
Throw some nice linens on the table. Dust off the good plates and glasses. Light a couple of candles. Heck, put on your going out clothes for a swank night in.
Pull out all the stops. Just because it only cost twenty dollars doesn't mean it has to feel like it.
Do it up, even on a buttoned down budget, we can all live it up.
With the help of some savvy shopping you can have
a Friday night steak dinner for two with all the fixings for $20.
Twenty dollars and only two stores.
Here's the menu:
Grilled New York Strip Steak
Sauteed Potatoes with Carmelized Onions
Steamed Broccoli Florettes with Garlic Butter
Fresh Corn on the Cob
Toasted Garlic Bread with Parsley
.
2007 Pepperwood Grove Pinot Noir
How do you bring all that in for 20 dollars.
Here's how:
Follow the deals and know where to look. Once the Wednesday grocery circulars come out start your menu planning.
First stop was Stanley's Fruit Market at 1558 N. Elston (the SW corner of North & Elston).
Stanley's is an amazing resource for produce. Their prices are beyond reasonable, I would highly recommend a weekly visit to their store for all your veggie and fruit needs.
They also have a great bread selection. Several local bakeries sell their goods there and Stanley's gets fresh deliveries from Cuisine de France. If you show up at the right time you can get bagettes hot off the truck.
In addition to fruits, veggies and bread, Stanley's has a small grocery selection with among other things, dried herbs and spices, their own brand of olive oil, chips, nuts and organic coffee.
Coffee isn't the only organic item. Stanley's has a large area set aside for organic produce.
The next stop is Jewel-Osco for the meat and wine.
My recommendation for shopping at Jewel would be to watch the sales.
If you see they are having a killer deal on something, get it. Get two if storage and expiration dates aren't an issue.
Some things can be kept for a later date, either in dry storage, the refridgerator or freezer, i.e. steaks and olive oil.
While some things are best not to load up on unless you can use them sooner than later, i.e. eggs and lettuce.
In this case Jewel was offering a deal on New York Strip steaks. I picked up two for just under 10 dollars. The wine was also on sale and with the purchase of two bottles there was an in-store coupon for 3 dollars off, bringing the cost to just $5.50 per bottle.
The rest of the herbs, spices and dairy come from home, don't worry they are all included in the final price. No sneaky hidden extras. It's all accounted for in the twenty dollars.
Here's the price break down:
2 New York Strip Steaks - $10
1 lb. small white potatoes - $ .70
1/2 lb. broccoli - $ .45
2 ears of corn - $ .40
onion/garlic - $.15
1/2 stick of butter - $.25
1 loaf of sourdough bread - $1.95
oil/herbs/spices - $.60
1 bottle of pinot noir - $5.50
Throw some nice linens on the table. Dust off the good plates and glasses. Light a couple of candles. Heck, put on your going out clothes for a swank night in.
Pull out all the stops. Just because it only cost twenty dollars doesn't mean it has to feel like it.
Do it up, even on a buttoned down budget, we can all live it up.
Thursday, June 26, 2008
Farmers' Markets...Are they worth it?
What happened to farmers' markets?
That's the question my friend and I were debating last night. We weren't wondering where they went or when they are. The frequency and prevalence of the farmer's market isn't an issue. In Chicago there's one almost everyday and in almost every area of town.
What we were debating is the substance of the markets' themselves, namely the deals. It used to be they were a place to get farm fresh goods in the city at a fair price. It seems I remember a time when the market would come to town and have fruit ripe close to bursting and the vegetables, hearty and plentiful, all at a reasonable price.
Lately, it seems the farmer's market has become a place to look, but not shop. The market's selection has been limited and expensive, two things a grocery shopper does not want.
Now maybe I'm waxing poetic, remembering back to a time in youth when summer lasted forever and nothing cost more than a dollar.
Or maybe my memory is getting long. It's long enough to remember when gas was three dollars a gallon...oh wait that was just last summer.
How about long enough to remember when milk was three dollars a gallon...now wait that was just last month.
It's not hard to deduce that with all this inflation that the farmer is feeling the pinch. But a price of a bushel of corn is at an all time high. Between the flooding in the Midwest and the high demand for alternative fuels like ethanol, farmers are looking at fields of gold almost literally.
Now I realize that this new found liquidity doesn't necessarily impact the profit margin of an organic berry farmer. Smaller farms still face the economically daunting task of bringing their crops to market. Fueling the harvesting equipment and staying in the black could prove tricky in a summer where oil is expected to top one hundred and fifty dollars a barrel by Independence Day.
So what does that mean for the us, the shoppers?
Two things really...
In the end, what my friend and I concluded was that we'll still go to the farmers' markets, if for nothing else the people watching and to support local growers. But the days of a dollar buying the world may be long gone, at least for this summer.
A summer I hope, that at these prices, doesn't last forever as a younger me once thought it did.
That's the question my friend and I were debating last night. We weren't wondering where they went or when they are. The frequency and prevalence of the farmer's market isn't an issue. In Chicago there's one almost everyday and in almost every area of town.
What we were debating is the substance of the markets' themselves, namely the deals. It used to be they were a place to get farm fresh goods in the city at a fair price. It seems I remember a time when the market would come to town and have fruit ripe close to bursting and the vegetables, hearty and plentiful, all at a reasonable price.
Lately, it seems the farmer's market has become a place to look, but not shop. The market's selection has been limited and expensive, two things a grocery shopper does not want.
Now maybe I'm waxing poetic, remembering back to a time in youth when summer lasted forever and nothing cost more than a dollar.
Or maybe my memory is getting long. It's long enough to remember when gas was three dollars a gallon...oh wait that was just last summer.
How about long enough to remember when milk was three dollars a gallon...now wait that was just last month.
It's not hard to deduce that with all this inflation that the farmer is feeling the pinch. But a price of a bushel of corn is at an all time high. Between the flooding in the Midwest and the high demand for alternative fuels like ethanol, farmers are looking at fields of gold almost literally.
Now I realize that this new found liquidity doesn't necessarily impact the profit margin of an organic berry farmer. Smaller farms still face the economically daunting task of bringing their crops to market. Fueling the harvesting equipment and staying in the black could prove tricky in a summer where oil is expected to top one hundred and fifty dollars a barrel by Independence Day.
So what does that mean for the us, the shoppers?
Two things really...
1. It means we have to look harder than ever for a deal and the
weekly farmer's market might not be where you find it. As much
as I love my open air market, a stroll may be the only thing I take home from
it.2. It means we have to pay more attention to what things cost, where
the deals are and what the best deal is. If you're at the farmer's market
and need a pound of green beans for dinner that night, even if they are a
little more than what they cost at Jewel, get them. The small
expense is worth the time spent for a special trip.
It helps me to think of myself as a small business owner, running my home is my business. If financially I am able to help out a fellow small business owner like the farmer at the market by all means I'll do it. In these economically uncertain times (dare I say the "R" word) we all need to rediscover good old fashion stick togetherness. I'm all for helping the little guy, but I also have a business to run.
In the end, what my friend and I concluded was that we'll still go to the farmers' markets, if for nothing else the people watching and to support local growers. But the days of a dollar buying the world may be long gone, at least for this summer.
A summer I hope, that at these prices, doesn't last forever as a younger me once thought it did.
Wednesday, June 25, 2008
Quick Note - City of Chicago
The City of Chicago's Department of Cultural Affairs is offering cooking classes at Gallery 37 this week.
On Thursday, June 26th in the evening from 6 to 8:30 p.m. is What In The World Is This? A class to address the question that most cooks ask themselves when faced with an unidentifiable item in the supermaket's produce section. Not only will the class explain what it is, but how to cook it.
Saturday, June 28th from 11 a.m. to 2 p.m. is June In A Jam which is a class aimed at making fillings, sauces and jams that can be used year round.
Both classes require pre-registration and cost $30 per person.
Reservations can be made by phone at312-742-TIXS (8497) or through Gallery 37's box office at 66 E. Randolph St. Box office hours are Wednesday through Saturday, noon to 6 pm.
On Thursday, June 26th in the evening from 6 to 8:30 p.m. is What In The World Is This? A class to address the question that most cooks ask themselves when faced with an unidentifiable item in the supermaket's produce section. Not only will the class explain what it is, but how to cook it.
Saturday, June 28th from 11 a.m. to 2 p.m. is June In A Jam which is a class aimed at making fillings, sauces and jams that can be used year round.
Both classes require pre-registration and cost $30 per person.
Reservations can be made by phone at312-742-TIXS (8497) or through Gallery 37's box office at 66 E. Randolph St. Box office hours are Wednesday through Saturday, noon to 6 pm.
This Little Piggy Goes to Market
Chicago is a great town for farmer's markets.No matter what neighborhood you live if it's summer there is an open air market somewhere near you with local farmers looking to sell their wares at competitive prices.
On Tuesdays beginning in June there is one such market on the north side, the Lincoln Square Farmer's Market.
Just yesterday when I went I got four round tomatoes for a dollar. Not only was the price right, but with locally produced tomatoes the chance of salmonella is practically zero.
Zucchini and white potatoes were going for about a dollar a pound as well. Strawberries are a little pricier at about four to five dollars a pint, but the offerings aren't just fruits and vegetables.
The markets offer fresh baked pies and quick breads, locally made soaps, flowers and herbs (both fresh cut and potted), even meat.
C & D Family Farms is from Knox, IN and they offer all natural farm raised free range pork. If you go to their booth in Lincoln Square on Tuesdays you'll most likely meet Crystal, the C in C & D Family Farms.
The pork comes vacuum packed and frozen, something to consider if you were going to pick up some pork chops for dinner that night.
Crystal offered some tips on how best to defrost the meat. If you know ahead of time, give the meat a day to thaw in the refrigerator. If it's a last minute choice, Crystal recommends you run the packaged frozen meat under hot water to thaw it quickly.
Her selection is diverse, from the usual offerings of thick cut bacon, a selection of encased meats, pork chops and roasts to the more unusual, hocks (both smoked and fresh) and organs (heart, liver and tongue).
For 20 dollars I bought four bone in chops, six hot Italian sausages and a little over a pound of bacon.
The market officially closes at 2 p.m., but my advice would be to get there earlier in the day. When I went at around noon yesterday most of the booths were pretty picked over and some were close to sold out.
Also, be flexible. For example I needed a pound each of summer squash and zucchini for a recipe I was making. Though the zucchini selection was good, it may be too early for a decent summer squash crop. I ended up going with two pounds of zucchini instead and had no problem making my dish, but some recipes don't have such simple substitutions.
My advice, come with a back up menu plan if the items you need are either unavailable or unappetizing.
Lincoln Square Farmer's Market
When: Tuesdays, June 10-October 28, 2008
7 a.m.-2 p.m.
Where: Lincoln/Leland/Western (4700 N - 2400 W)
City Parking Lot adjacent to the Western Brown Line Station
Wednesday, June 18, 2008
Tuesday, June 17, 2008
Why
I love food.
I remember as a little girl playing grocery store with my sister Anne in my Grandma Cavanaugh's basement. We used a toy metal cash register that belonged to my dad and his siblings when they were little. Sometimes I'd be the cashier and sometimes the shopper. My sister and I would make up small talk while the groceries were tallied. Every once in a while the occasional curve ball would be thrown, a price check. The food was plastic, the money fake but my pleasure was real. I loved the grocery story. Whether is was a make believe one in a South Omaha basement or the genuine article. But my love for food didn't stop at paying for it.
I love to cook.
Most women of a certain age remember the Easy Bake Oven, whether they had one themselves or envied someone elses. I was lucky to be one of the former. Santa surprised me one Christmas morning with it and by the end of the day I had baked every mix included in the package. It still amazes me that a plastic encased light bulb can produce brownies. Another Christmas, Anne and I got a kitchen play set. It had a sink and a stove top that's coils were painted red so it looked hot and ready to cook. We had to make believe the fridge and usually the meals, but back then our imaginations were pretty developed even if our culinary skills weren't.
I still love the grocery store, I go everyday if I can. I like to see what's new, watch what's on sale, think about what I need, maybe treat myself to something I don't need, maybe even something I've never tried. And then when it's all rung up two of my other favorite things happen:
1) I get to see how much money I saved (I think having grown up Irish Catholic things just taste better if you got a deal) and
2) I get to cook with it.
Sometimes I have a meal in mind, a recipe I saw that I want to try and sometimes I use what I bought at the store to inspire my menu. I'm always trying new recipes and creating ones of my own and every week I have a dinner party.
I'm going to take you on this journey with me, from market to meal.
About a month ago I started keeping a food journal to keep track of all my kitchen experiments and who I had experimented on. Now I'm going to start sharing that journey online.
I'll let you know what I make, how I make it, what works for me, what problems I came across, how much it cost and in the end if my guests and I thought it was worth it. I'll let you know the sources I go to for inspiration, materials and guidance.
My hope is that through shared experiences, yours and mine, we'll find not only exciting ways to cook, but smarter ways to shop.
I remember as a little girl playing grocery store with my sister Anne in my Grandma Cavanaugh's basement. We used a toy metal cash register that belonged to my dad and his siblings when they were little. Sometimes I'd be the cashier and sometimes the shopper. My sister and I would make up small talk while the groceries were tallied. Every once in a while the occasional curve ball would be thrown, a price check. The food was plastic, the money fake but my pleasure was real. I loved the grocery story. Whether is was a make believe one in a South Omaha basement or the genuine article. But my love for food didn't stop at paying for it.
I love to cook.
Most women of a certain age remember the Easy Bake Oven, whether they had one themselves or envied someone elses. I was lucky to be one of the former. Santa surprised me one Christmas morning with it and by the end of the day I had baked every mix included in the package. It still amazes me that a plastic encased light bulb can produce brownies. Another Christmas, Anne and I got a kitchen play set. It had a sink and a stove top that's coils were painted red so it looked hot and ready to cook. We had to make believe the fridge and usually the meals, but back then our imaginations were pretty developed even if our culinary skills weren't.
I still love the grocery store, I go everyday if I can. I like to see what's new, watch what's on sale, think about what I need, maybe treat myself to something I don't need, maybe even something I've never tried. And then when it's all rung up two of my other favorite things happen:
1) I get to see how much money I saved (I think having grown up Irish Catholic things just taste better if you got a deal) and
2) I get to cook with it.
Sometimes I have a meal in mind, a recipe I saw that I want to try and sometimes I use what I bought at the store to inspire my menu. I'm always trying new recipes and creating ones of my own and every week I have a dinner party.
I'm going to take you on this journey with me, from market to meal.
About a month ago I started keeping a food journal to keep track of all my kitchen experiments and who I had experimented on. Now I'm going to start sharing that journey online.
I'll let you know what I make, how I make it, what works for me, what problems I came across, how much it cost and in the end if my guests and I thought it was worth it. I'll let you know the sources I go to for inspiration, materials and guidance.
My hope is that through shared experiences, yours and mine, we'll find not only exciting ways to cook, but smarter ways to shop.
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