Archives for posts with tag: recipe

On my new crusade to save money, I have been scrutinizing my spending habits. A year or so ago, my doctor told me I had high cholesterol. One of the ways I chose to combat that was by adding oatmeal to my diet (it didn’t hurt, btw – my cholesterol dropped 60 points in a couple months, although oatmeal wasn’t the only measure I took). I was buying boxes of pre-made, microwavable oatmeal at the health food store. They were about $5 a box and contained six packets of oatmeal.

At the grocery store not too long ago, I spotted this in the health food section:

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Organic oats, ELEVEN servings for $1.40. That’s right. Twelve cents per serving!! Versus almost a dollar per serving in the packets! I bought the bag.

Obviously, I needed to doctor up the boring oats. I played with a variety of additions that I had on hand until I found a combination that tastes good and keeps me full until lunch. Most mornings, I add a packet of stevia, a splash of maple syrup, some flax seeds, sliced almonds, dried berries, and apple pie spice. The prep takes me all of four minutes, and it’s kind of fun. I pour almond milk over the mixture and let it soak until I get to work. Then I pop it in the microwave for 75 seconds, and voila! My cheap-a$$ breakfast is ready.

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Even if you add the cost of the almond milk, stevia, and other miscellany it is still cheaper than $1 per serving. Who knew saving money could be delicious?

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I read an article a while back about chefs in New York who were cooking up delicious recipes while under the influence of The Pot.  While it was interesting, and certainly explained the whole cupcake fad, it didn’t provide much insight into exactly how one puts together a Brand New Recipe.  What were the steps? Are there even steps?  Is it more art than science?  More science than art?

Last weekend, I decided to take a stab a creating a recipe of my very own.  Since I don’t participate in Illegal Drugs, I was left to rely on my own creativity and, er, skills.  This is what I came up with:

DELICIOUS BLACK BEANS

Since I enjoy steps,  I will include some steps for beginner recipe inventors (like me):

STEP 1) Pick something to make.  Amendment:  Pick something EASY to make.  We’re aiming for success here.  Remember Icarus.  Save that Coq au Vin attempt for another day, fancypants.

STEP 2) Consult The Internet for many versions of your recipe to rip off.  Make note of ingredients that make repeat appearances, and approximate amounts/measurements.

STEP 3) Start cooking! In my case, I knew I wanted to make a spicy, flavorful black bean dip.  So, I started with a can of black bean and a can of diced tomatoes.  I sent them into the blender with a teaspoon each of cumin and chili powder.  I added a few shakes of garlic powder, sea salt, and a liberal pinch of cayenne.

STEP 4) Secure an honest taste tester.  My boyfriend was was nearby, and I know I can depend on his reliable, albeit charming and Southern, honesty (“I don’t really care for that”=”This is disgusting”).  He dutifully took a corn chip piled with the blended beans, and chewed thoughtfully.  “Eh,” he finally determined with a shrug.  “What does it need?” I followed him, “Corn? Something sweet?  Or spicy?? Maybe it should be spicier?”

STEP 5) Revise, taste.  Repeat.  I tried the dip myself and found it to be blander than I’d hoped.  The consistency was also too thin.  I added two chipotle chilies in adobo sauce to the blender and gave it another whirl.  While they gave it nice, smoky kick, they didn’t help the fact that it more closely resembled soup than dip.

STEP 6) Use The Science.  At this point, I knew I had to do something to thicken this up.  It also needed texture.  To that end, I diced an onion and sauteed it over medium heat.  After it was translucent, I dumped in the “dip”.  To fix the consistency, first I would invoke evaporation – how much could this thing cook down? If that failed, I would try adding a bit of cornstarch.  Either way, I had A Plan.  If I hadn’t had A Plan, I would have consulted The Internet for A Plan to rip off.

STEP 6.5) Take a leap.  After it had cooked for a bit, I was thunderstruck by a Great Idea.  I spooned a small amount of The Dip into a bowl, grinning in anticipation. The smell of the cooking chipotles jarred loose the distant memory of a meal I had enjoyed years ago while on vacation in Mexico.  It was shrimp served in a luxurious, buttery chipotle-cinnamon sauce.  Cinnamon!!  Of course!  I eagerly sprinkled the spice onto the beans and lifted it to my mouth in triumph…only to be bitterly, bitterly disappointed.  However, it was worth a try! (Maybe another day, cinnamon-chipotle sauce!)

STEP 7) Fail or gloriously succeed.  Dubiously watching the beans bubble in the saucepan, I was fully prepared for either of these outcomes.  The sink was piled high with spoons and small bowls, smeared with the remains of The Dip at various stages.  It had cooked down to a more dip-like consistency, and the chipotles and cayenne had melded nicely to create a rich, smoky layer of spice.  But it was still missing something.  Suddenly, something from the dusty, forgotten reaches of my brain sang weakly out:  Sweeeeeetness, moron!!  It needs sweetness!

I made a face.  Sweetness?  Really?  I mean, I guess I could try it.  As I rummaged for sweeteners, I considered the idea carefully.  I HAD put a whole can of tomatoes into the beans, and a time-honored Italian trick to perfecting some sauces is to add sugar or carrots to bring depth of flavor to the tomatoes.  I ended up choosing honey.  I spooned some beans into a ramekin (out of bowls at this point) and added a tiny drop of honey.  Upon tasting it, my eyes widened in disbelief.  It was EXACTLY what the dip was lacking!  I added a teaspoon of honey to the beans on the stove and brought a loaded chip back to the Boyfriend.  He took a bite, then gave me the thumbs up.

I had done it!! I had  invented a recipe!!

And now, you can too.  No drugs required.

 

I’ve taken a hiatus from this blog for a while as I’ve settled into life in Louisville.  BUT! It’s a new year, which means a fresh start!

I’ve got lots of goals this year. Lofty goals. One of them is to run a half-marathon. I’ve already been training for about 2 months, but just went down for over a week when an old Kung Fu injury flared up (true story). Tonight was my first night back, and ouch. Ouuch.

However, I didn’t revive this blog to complain about my creaky hip. I cracked it back open because, on Friday, I’m starting a new venture that I’d like to document for interested parties. I’m doing a 30-day vegan challenge.  I realize that blogging about 30-day vegan challenges has maybe been done before. Also, it’s not really thaaaat much of a challenge for me since I already don’t eat meat or eggs. Regardless, I’ll be posting some recipe ideas and thoughts about how it’s affecting my training.

Even though I start the challenge on Friday (which means tomorrow I SHALL DINE ON BRIE!! Yeah, only sort of kidding…), I am fixing something tonight that may end up on my list of go-to recipes, if it doesn’t suck:  Roasted root vegetables.  I spotted some beets when I was grocery shopping, and then felt a pull towards the sweet potatoes. Apparently my cravings have themes. So, tonight I chopped them up with some carrots, splashed them with some olive oil and balsamic vinegar, and shook some rosemary and sea salt on them before popping them into a 475 oven.

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Rooty heaven right here. Rooooty heaven.

I’d say it was a smashing success.  It took about 35 minutes for them to cook though, but they are really just what I wanted on this windy January night.

I wonder if anyone else is really trying to stick to their resolutions (GOALS! I’m purposefully calling them goals because sometimes I break resolutions just out of spite)..?