affordable recipes

20 Delectable, Frugal Pineapple Recipes

Jennifer Holder — Wed, 03 Apr 2013 10:36:33 +0000

Pineapples are in season, which means it’s spring! (See also: Fresh Fruits and Vegetables, by the Month)

It also means you’re going to be seeing a lot more of this exotic, fragrant fruit in the grocery store, so I’ve compiled a few recipes below to make the most of the tropics. But before you head out to buy a pineapple, follow this guide to pick out a perfectly ripe one (unless, of course you want to go canned, which I will not disrespect you for). I’ll wait right here.

Okay, caught up? Let’s go.

1. Upside Down Cake

Sorry to throw in Paula Deen right off the bat, but let’s be honest, she probably gets this infamous pineapple cake the best.

2. Pina Colada

Use the juice of a pineapple to make this sweet drink — no need to purchase the drink mix! Garnish with a pineapple, and you’re good to go.

3. Salsa

This pineapple salsa is good on anything from chicken to tacos, but it’s best served on pork.

4. Ice Pops

Now that the sun is shining and spring is in the air, make some simple frozen pineapple pops for the kiddos (and, of course, adults) to enjoy.

5. Tamales

My friend, who’s an excellent cook, suggested pineapple tamales to add to the list. While she’s never made them, she had a friend who brought them to her family every Christmas as a gift, and they were devoured within seconds.

6. Tart

These Taiwanese pineapple tarts seem delicious and are on one of my favorite sites, Rasa Malaysia. The tarts don’t have actual pineapple in them, but the gooey paste in the middle is filled with pineapple essence!

7. Fried Rice

Likewise, Rasa Malaysia has my favorite recipe for pineapple fried rice, which I’ve made every time I miss Thai food and can’t afford to eat it (for some reason it’s far too expensive where I live). Please note that I have eaten it out of a pineapple before, and you don’t actually have to use the shrimp paste or fish sauce.

8. Baked Chicken

As soon as I saw this recipe for sweet and savory baked chicken with pineapple and tarragon, I was sold. First of all, it’s easy and requires very few ingredients, and second of all, it’s looks delicious. If you eat meat, try it! If you don’t, I’m sorry.

9. Casserole

As with everything, pineapple can also be a casserole. It’s really more of a cake or cobbler, but since we’re already pretending casseroles are healthy, we’ll just keep pretending with this one.

10. Canned

Well, it’s true. You can can anything. If you’re not one for store=bought canned pineapple, use your spring pineapples wisely and set yourself up for the months when it’s not so fresh.

11. Salad

This simple mango pineapple coconut salad requires very few ingredients but offers a ton of nutrients.

12. Pie

If you like chess pie, try this exotic take on the country staple. If meringue pie is more your speed, then try out this pineapple meringue recipe.

13. Soup

That’s right, fruit soup. Add some dried fruit, apples, juice, and a few spices to your pineapples, and cook overnight.

14. Cookies

Of course, you can put pretty much anything into cookies, and pineapples are no exception.

15. Vodka

What? Yes, it’s true. Make pineapple and mint-infused vodka with this easy and super simple infused vodka recipe from Bon Appetit.

16. Slaw

Make your typical, everyday slaw much better with exotic fruit. This tasty slaw would be perfect on some barbeque.

17. Baked Hawaiian Islands

The other non-contiguous state has its own baked cake, so why shouldn’t Hawaii? Plus, you can never go wrong with combining pineapple and coconut. Check out this somewhat complicated dessert recipe, and get to celebrating the last state to join the United States.

18. Empandaditas

Like the tamales, add some flair to this Latin dish (which really has its origins in Europe). This is a perfect dessert for a party!

19. Ambrosia

This may not be the food of the gods, and more the Southern version of salad, but ambrosia is certainly a popular dish at churches and country weddings alike.

20. Caribbean Jerk Chicken Wings

Pineapples are an important part of this chicken wing flavoring. It also requires little to no time, unlike some marinades.

What's your favorite way to enjoy pineapple?

This article is from Jennifer Holder of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread:

20+ Ways to Use Sriracha (AKA Awesome Sauce)

Max Wong — Tue, 26 Mar 2013 09:30:29 +0000

Athough it’s a staple at Asian food markets, Sriracha (sometimes called by its street name, "Rooster Sauce") is an all-American product, manufactured in a suburb of Los Angeles.

It is also a masterpiece in the world of condiments. (See also: 16 Cheap, Low-Cal Condiments to Brighten Up Boring Food)

The Sriracha recipe most of us know and love was cooked up in 1980 by David Tran, a Vietnamese refugee who wanted to replicate the flavor of Sriraja Panich, the most popular chili sauce in Thailand, which wasn’t available in the U.S.

(Sriraja Panich was invented in the 1930s by a woman named Thanom Chakkapak, who lived in the port city of Si Racha, Thailand. Sriraja's original purpose was as a condiment for fish, kind of like the Thai version of cocktail sauce).

Luckily for Mr. Tran, Angelinos are adventurous eaters, and they immediately recognized that Sriracha had all sorts of off-label applications. The sauce that began as a just another ingredient in Vietnamese Pho has become ubiquitous because of its versatility.

Sriracha Isn't Your Father's Tabasco

Unlike hot sauces such as Tabasco, which are vinegar sauces that are infused with chili peppers, Sriracha is mainly pureed chili peppers with a little bit of vinegar thrown in to make things interesting. What makes Sriracha magical, however, is the addition of sugar, salt, and garlic, giving it a flavor profile that can slide into just about every cuisine. It’s my secret weapon against bland cooking.

What Can You Do With a Bottle of Sriracha?

In addition to using Sriracha as a substitute for cocktail sauce, I sneak Sriracha into all sorts of dishes. For example, my go-to speedy lunch is a peanut butter and Sriracha sandwich with a glass of milk. How else do I use Siracha? Let me count the ways.

Sriracha’s a delicious addition to grilled cheese sandwiches and tomato soup. Actually it’s a delicious addition to any sandwich. Also, any soup.
Because I suffered a childhood foodie trauma involving ketchup, I substitute Sriracha in every dish that calls for ketchup, giving my hot dogs and French fries that special je ne sais quoi.
To turn tomato juice into a spicy mixer I add Sriracha. My neighbor swears that this Bloody Mary recipe (secret ingredient: Sriracha) really is THE BEST bloody mary recipe.
Out of my fancy pasta sauce? I just add some Sriracha to canned tomatoes or tomato paste to make my own last minute spicy red sauce for pizza or pasta.
Want the secret recipe for the spicy mayo that every Sushi restaurant in Los Angeles uses? Sriracha and mayonnaise.
I personally think that Bob’s Big Boy’s Blue Cheese salad dressing is close to perfection. With Sriracha added? Perfection. Also, why settle for ranch dip when I can have spicy ranch dip? I squirt out a spiral of Sriracha to decorate the top of the dip and let my guests decide on their own ratio of cool and creamy to hot and spicy.
Why limit Sriracha to my scrambled eggs at breakfast when I can add it to my deviled eggs and egg salad sandwiches, too? (See, any sandwich).
Sriracha makes mac and cheese even more delicious, even the orange kind in the box.
For fast and easy hot wings I just toss the chicken in some Sriracha before putting the wings on the grill.
One of my favorite no-waste kitchen hacks is to add a squirt of Sriracha into the dill pickle jar to make spicy pickles. When the pickles are gone I then use the leftover pickle juice to brine my chicken before I fry it. Chick-Fil-A has nothing on this brine.
My favorite cold and flu treatment is chicken soup with a heavy dollop of Sriracha. See ya later congestion!

Are you a Sriracha lover or a Sriracha hater? If you are on Team Rooster, what’s your favorite Sriracha recipe hack? If you are a Sriracha hater, what is wrong with you?

This article is from Max Wong of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread:

25 Great Non-Sandwich Work Lunches

Mikey Rox — Tue, 12 Mar 2013 11:00:34 +0000

Experiencing peanut butter and jelly fatigue? Can’t stomach one more turkey on rye? Ditch that old school approach to brown baggin’ it and get creative with these 25 ways to think outside the bread when packing your work lunch. (See also: 25 Quick, Cheap Lunch Ideas)

1. Spicy Ranch Chicken Wrap With Tortilla Chips

Spread a tablespoon of spicy ranch dip on a tortilla (I make mine with a Hidden Valley packet and a container of sour cream) and pile on a handful of mixed greens, a quarter cup of diced chicken breast, diced tomatoes, shredded cheddar cheese, and a tablespoon of picante sauce. Wrap up the contents tightly in the tortilla and chow down with a side of crispy tortilla chips.

2. Shredded Pork and Potato Salad

This lunch is more of a leftover dinner, and it’s super easy to make. Place a two-pound pork loin (shoulder and butt work too) in a slow cooker with one cup of rootbeer and cook on low for six hours. Remove the pork from the slow cooker and shred it. Drain the liquid from the slow cooker, return the shredded pork, and stir in your favorite barbecue sauce. Have it for dinner. The next day pack up a serving of the pork along with potato salad for lunch.

3. Greek Lemon Chicken Orzo Soup

This fast and easy Greek lemon chicken orzo soup calls for less than 10 ingredients, making it friendly for your waist and your wallet.

4. Lemon-Garlic Marinated Shrimp

This was my lunch today, in fact. This recipe for lemon-garlic marinated shrimp took less than 20 minutes to make at home, and it was very satisfying. I paired it with grape tomato halves dressed in olive oil, salt and pepper, and dried Italian seasoning.

5. Cucumber Cups Stuffed With Chicken Salad

To make cucumber cups, slice a cucumber into two-inch chucks then scoop out enough of the flesh so that there’s still support on the bottom. When you have four or five cups made, fill them with your favorite chicken salad recipe; this is a chicken salad that I love.

6. Lemon Dill Chicken Skewers

Your coworkers will think you’re a regular Martha Stewart when you bring these lemon dill chicken skewers to work. Pair the healthy protein on a stick with a side of mixed greens for a lunch the whole office will envy.

7. Jerk Chicken Wings With Orange Marmalade Glaze

Toss a pound of chicken wings in jerk seasoning so all pieces are coated evenly. Place the wings on a foiled-lined baking sheet and pop into a 425-degree oven for 40 minutes. When the chicken wings are crisp and golden, brush on a mixture of equal parts orange marmalade and warm water — about three tablespoons should do the trick. Once the chicken is cool, pack in a plastic container with a side of pineapple chunks or rings.

8. Neiman Marcus Chicken Salad on a Bed of Greens

Want to eat lunch like a lady who lunches? Try this chicken salad recipe from the Neiman Marcus cafe menu that includes chicken, celery, grapes, almonds, and fresh parsley. Serve on a bed of leafy green for a well-rounded, energy-packed lunch.

9. Coconut Chicken With Apricot Sauce

You’ll have to prepare this work lunch the night before, but it’ll be well worth it the next day. This recipe for coconut chicken with apricot sauce is complete in under an hour, and it’s best served on a bed of white or brown rice.

10. Pear Pancetta Crisps With Goat Cheese and Honey

These pear pancetta crisps with goat cheese and honey will be a sticky mess if you assemble them before you go to work, so it’s best to keep the components in separate dishes as you travel. With just five ingredients, however, it’ll be a simple operation that will provide big flavor for this working lunch.

11. Apple, Pecorino, and Mixed Leaves Salad

Skip the wilted grocery store rabbit food this week and opt for a superior homemade salad that pairs your favorite apple variety with mixed greens, walnuts, shaved Pecorino cheese, and fresh chives. Dress the salad with balsamic vinegar, olive oil, salt, and pepper.

12. Tomato Basil Quinoa

Quinoa is packed with tons of protein, and it’s gluten free, which makes this recipe for tomato basil quinoa ideal for many dieters.

13. Hard Boiled Eggs and Turkey Bacon

For a light, healthy lunch, hard boil two eggs and cook four strips of turkey bacon the night before to help get you through the next workday. Pack an orange, too, to ensure you’re also working toward your recommended servings of fruit.

14. Peanut Butter Apple Chicken Lettuce Wraps

There’s lot of protein and minimal carbs in this adult- (and kid-) friendly lunch that has chicken breast, Fuji apple, peanut butter, honey, grapes, and light mayo all wrapped up in iceberg lettuce leaves.

15. Lemon Pepper Grilled Chicken With Zucchini Chips

Sprinkle a boneless, skinless chicken breast in lemon pepper seasoning and broil until the juices run clear — about five minutes on both sides. Let cool and chop into bite-sized chunks. When you’re ready to pack it up for work, include these zucchini chips that will help you curb your cravings for the vending machine varieties.

16. Caprese Tomato Bites

The recipe for caprese tomato bites is a portable riff on the popular appetizer that you can make in less than 15 minutes. If you’re nice, you’ll make enough to share with your work wife/husband.

17. Kale Dip With Snap Peas

Watching your weight? Then dip into this recipe that blends kale and cottage cheese with a side of sugar snap peas.

18. Twice-Baked Sweet Potatoes With Walnut Streusel

If this work lunch doesn’t make you feel all warm and gooey inside, I don’t know what will. This recipe for twice-baked sweet potatoes with walnut streusel contains seven simple ingredients — sweet potatoes, cinnamon, salt, brown sugar, butter, flour, and walnuts — and it’s zapped back to steamy goodness after a minute in the microwave.

19. Grilled Steak With Garlic Parmesan Edamame

On a night when you’re cooking steak for dinner, slice up a portion before you eat and save it for lunch the next day. When packing it up, pair it with garlic Parmesan edamame that you can whip up in no time using frozen edamame seasoned with EVOO, garlic, Italian breadcrumbs, and Parmesan cheese.

20. Spinach, Raspberry, and Mandarin Orange Salad

This delicious, springtime salad is as easy as tossing all the ingredients in a bowl and being on your way. In addition to the titular players, you’ll also add red onion, mushrooms, and a fat-free raspberry dressing.

21. Proscuitto-Wrapped Greens With Asiago Cheese

With this meat-and-veggie-in-one lunch, you fulfill two of your food groups. But pair it with a few chunks of a complementary cheese — like Asiago — and you’ve got a balanced lunch that won’t weigh you down.

22. Tuna Sliders on Cucumber "Buns"

Prepare tuna fish according to the package. Spread it between two slices of cucumber garnished with a thin slice of tomato. Repeat this until you have enough sliders to satisfy you at lunchtime.

23. BLT Lettuce Wraps

Reinvent a classic by wrapping the chopped ingredients of a BLT — bacon, lettuce, and tomato — in lettuce leaves spread with light mayo and sprinkled with black pepper.

24. Apple, Peanut Butter, and Granola Sandwiches

Spread one side of two apple slices with peanut butter. Sprinkle one peanut buttered side with granola and mini chocolate chips. Put the other peanut buttered side on top to create a sandwich. One or two of these hearty, healthy sandwiches should fill you up at lunchtime.

25. Pinwheel Chicken Sandwiches With Plum Dipping Sauce

Add pizzazz to an otherwise boring chicken wrap by spreading almond butter on the tortilla before adding lettuce and chicken. Then dip it into an unexpected sauce of plum, soy, and grated orange peel.

What's in your brown bag?

Like this article? Pin it!

This article is from Mikey Rox of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread:

How to Make Whipped Cream by Hand

Meg Favreau — Thu, 14 Feb 2013 10:30:16 +0000

Fresh, homemade whipped cream is one of my favorite things. That's right, I love it so much that it's not just a favorite food, it's a favorite thing. It's delicious on its own, divine on desserts, and oh-so-simple to make, requiring just one ingredient — heavy cream. (Although you can include other things. We'll get to that.) (See also: 15 Ultra-Quick Homemade Desserts)

Making your own whipped cream is easy if you have an electric mixer, but it can seem super intimidating if you don't have one. The good news is that making whipped cream by hand is possible; it just takes a little time and gumption.

That's why I made a video that doesn't just teach you how to make your own whipped cream (with options for delicious flavors like mint, vanilla, and bourbon) — but it also features a food quiz to entertain you while you're whisking.

I'm writing this on the eve of Valentine's Day, which is a perfect day for whipped cream. But then again, I think every day is a perfect day for for whipped cream. So no matter what the occasion, grab a bowl and some heavy cream, and get ready to make something delicious.

Homemade Whipped Cream

1 half-pint of cold heavy whipping cream
2-4 tbsp of powdered sugar (or more or less to taste; optional)
1/2 tsp of vanilla extract, peppermint extract, or liqueur (optional)

Combine all ingredients in a bowl. Whisk continuously until the cream forms soft peaks.

Do you make your own whipped cream? If so, do you have any tips?

This article is from Meg Favreau of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread:

Delicious Ways to Prepare Affordable White Fish

Marla Walters — Wed, 06 Feb 2013 11:24:33 +0000

I often hear that many people are mystified about how to choose and cook fish or how to find fish that fits their budget. White fish, of which there are many types, is usually very affordable. Even better? It's suitable for a variety of preparations. (See also: How to Shop for Fresh Fish)

What to Look for in a Piece of Fish

First of all, do not assume that fresh fish is always best. What you may not know is that "flash-frozen" fish may actually be tastier than "fresh," which may have spent several days in refrigeration. "Flash-frozen" means that the fish was frozen, on the fishing boat, within four hours of being caught.

If you are buying fresh fish, use your nose. Lift up that package and give it a sniff. If it smells really "fishy," odds are that it is not very fresh. Also, look at the liquid in the package. It should be clear, not milky. Milky liquid indicates the beginning of spoilage. If you are buying a whole fish, check the gills — they should be bright red. Eyes should be bright and clear.

Okay! Now that you've chosen a nice piece of fresh fish, let's prepare it. The following are fifteen suggestions for cooking fish that are tried-and true.

White Fish Recipes

First up, my own creation. If you don’t like coconut, just leave it out.

Marla’s Crispy Coconut Fish

2 large fillets (tilapia or mahi-mahi work well)
2 eggs
2 T. flour
½ cup panko crumbs (Japanese bread crumbs)
¼ cup shredded coconut
1 T. rice flour (for extra crunch)
¼ t. salt
¼ t. pepper
Oil for frying

You’ll need three cereal bowls or small bowls.

In the first bowl, put the flour, rice flour, salt, and pepper. Mix and set aside.
In the second bowl, beat the eggs and set aside.
In the third bowl, combine the panko and coconut.

Method

Dip the fillets into the first bowl and get them well-coated with flour, salt, and pepper.
Next, dip the filets into the beaten egg wash.
Third, roll the filets into the coconut-panko mixture and gently tap to remove excess breading.

Fry on each side until crispy. Serve with your favorite dipping sauce.

Sole

During much of my childhood, we had fish on Fridays. Unfortunately, my mother had a limited fish repertoire, and that meant sole in a white sauce. That experience made me reluctant to try sole for years. Sole, however, is delicious, and I am glad I got over the resistance to use it. The second recipe I’d like to share here is for baked sole with tarragon butter.

Not only is it easy, but it looks elegant if you are entertaining and want something showy. When asked to describe the flavor of tarragon, I am at somewhat of a loss. I asked this question of the good old Internet and found that I wasn’t the only one. I am reminded of anise, or licorice...but it has a bit of sharpness, too. Sole (and chicken breasts) are really nice with tarragon — maybe because they are both mild and don’t compete with the herb.

When I used to be a lady who lunched, I noticed stuffed sole turned up on menus a lot. It still pops up at the occasional event, and I am always glad to see it. It does seem luxurious, but if you clean and cook your own shrimp, you can keep the cost down.

Ahi

My husband made seared tuna with wasabi-butter sauce for me for my birthday in 2007. I enjoyed it so much that the recipe card now features an enthusiastic expletive. Although it calls for seared ahi, I experimented and found out that it really doesn’t matter what fish I use — this recipe is about the sauce. Don’t be afraid of the wasabi, as it mellows into a very luxurious sauce.

Tilapia

Because it can be farmed, the global tilapia market grew rapidly. In turn, there were environmental concerns about what was fed to the fish, pen overcrowding, and so on. As of this writing, Seafood Watch recommends, "tilapia raised in the United States as 'best choice', tilapia from Latin America as a ‘good alternative’, and tilapia from China to be avoided."

Costco and Whole Foods carry U.S.-raised tilapia. Also, because it is farmed, and fed corn, soy, etc., it is lower in Omega-3’s than other fish. However, it is still a healthy choice. Because it is a bargain, I use it quite a bit. In fact, I use it so often my husband and daughter said, "ENOUGH." In deference to their wishes, I have eased back. This Wise Bread post contains several of my favorite tilapia recipes, developed while the fun lasted.

Catfish

Although some describe catfish as having a "muddy" flavor (well, it is a bottom feeder), once you fry the sucker, you’ll forgive it. This Paula Deen recipe for an oven-fried catfish makes it healthier than a deep fried version.

Cod

I didn’t really think I liked cod until I ordered fish and chips not long ago at a restaurant, and it was delicious. This beer batter fish-and-chips recipe, also from Paula Deen, uses cod (and the fryer).

Opah

If you get a chance to try Opah, I don’t think you will regret it. I find it easy to work with and, like sole, it is mild. Seared opah and tomato garlic butter represents it well.

Alaskan Pollock

If we are discussing "cheap" fish, we cannot leave out Alaskan pollock. But I have issues, so I will be leaving the pollock recipes out. Determined to try and use this inexpensive fish, I bought a small quantity for a recipe. It looked and smelled strange. Not wanting to waste it, I put it in front of the cat. He sniffed it, sniffed it again, and walked away. Readers, if you have a good recipe for pollock, please send it my way.

Sturgeon

A Native American acquaintance once shared sturgeon with us. In all honesty, I think that sturgeon are really ugly. They can get huge and they are very prehistoric-looking. I wasn’t too sure I wanted to eat it, but after a soak in this marinade, I was a convert. Best on the barbeque.

Mike’s Sturgeon Marinade

½ cup soy sauce
½ cup olive oil
2 T. fresh ginger, grated
1 T. fresh garlic, finely chopped
½ cup sherry

Combine ingredients and marinate fish for 30 minutes. Grill.

Trout

Is there a better camping breakfast than rainbow trout with cornmeal crust? No, there just isn’t. Make life easy and pack the breading mix in a Ziploc bag before you head outdoors.

Sand Dabs

You don’t see sand dabs much anymore, and that’s kind of a shame. They made a great breakfast, too, along with fried potatoes and eggs. They couldn’t be any easier to make.

Halibut

When I lived in Northern California halibut was affordable, but I am told those days are now rare. I am envious of Alaskans who can eat halibut regularly. This is my favorite way to eat it. I add a half cup of roasted, salted and chopped macadamia nuts to the topping in this recipe for broiled halibut.

Sea Bass

I love the Italian take on this sea bass recipe. Sea bass is also known as "rockfish." I think it does much better in the oven than on the barbeque, where it wants to fall apart.

Flounder

This fun crispy fish finger recipe comes to us from Elle Krieger at the Food Network, so it's also healthier than the usual fried fish. Ketchup is the perfect dipping sauce for kids.

Have a favorite fish recipe? Please share!

This article is from Marla Walters of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread:

From Sweet Tea to Chai: Delicious Homemade Tea Recipes

Max Wong — Fri, 28 Dec 2012 10:48:42 +0000

"You can never get a cup of tea large enough or a book long enough to suit me." – C.S. Lewis

I have the drinking habits of an English pensioner. I pretty much require a cup of hot tea with every meal. I carry tea bags with me to insure that I never have to put up with bad restaurant coffee. The warm weather of Southern California has no impact on my tea drinking. I drink tea all day, every day.

And why not? Tea is a remarkably versatile beverage. It never gets boring. As four-time British Prime Minister, William Ewart Gladstone, once remarked, “ If you are cold, tea will warm you. If you are too heated, it will cool you. If you are depressed, it will cheer you. If you are excited, it will calm you.”

Tea. It’s an all-temperature problem solver. (See also: 10 Reasons to Drink Tea)

1. Sweet Tea

"American-style iced tea is the perfect drink for a hot, sunny day. It's never really caught on in the UK, probably because the last time we had a hot, sunny day was back in 1957." – Tom Holt

Somewhere in East Texas there is an invisible line where Sweet Tea Territory begins. Once you cross the line, it is just assumed that when you order iced tea, what you really mean is sweet tea. As Dolly Parton says in Steel Magnolias, “Sweet tea is the house wine of the South.”

Iced tea is an American invention, and sweet tea was the status cocktail of the early 1900s as sugar, tea, and ice were all expensive imported food products.

The oldest known recipe for sweet tea was published in 1879 in a cookbook by Marion Cabell Tyree titled "House Keeping In Old Virginia." The original recipe, like most pre-WW2 sweet tea recipes, called for green tea:

After scalding the teapot, put into it one quart of boiling water and two teaspoonfuls green tea. If wanted for supper, do this at breakfast. At dinner time, strain, without stirring, through a tea strainer into a pitcher. Let it stand till tea time and pour into decanters, leaving the sediment in the bottom of the pitcher. Fill the goblets with ice, put two teaspoonfuls granulated sugar in each, and pour the tea over the ice and sugar. A squeeze of lemon will make this delicious and healthful, as it will correct the astringent tendency.

(Due to anti-Japanese sentiment, Americans switched to using black tea from India during the War and have only recently reembraced green tea).

2. Arnold Palmer...and Other Golfer-Named Drinks

As much as I love sweet tea, my favorite summer tea beverage is the Arnold Palmer, which is three parts iced tea to one part lemonade.

Many people believe that an Arnold Palmer is an alcoholic beverage. These people are wrong. The drink that consists of lemonade, iced tea, and vodka is a called a John Daly.

These drinks, and the Tiger Woods, (which is a blend of that horribly popular passion fruit tea that smells like bad cologne and lemonade), are all named after professional golfers. (The John Daly name is a nod to Daly’s reputation as a drinker). Lemonade, iced tea, and Everclear is called a Happy Gilmore. A related, but non-golf cocktail is The Donovan, which was named after shipping magnate Andrew Donovan. The Donovan is a mix of lemonade and sweet tea vodka.

3. Thai Iced Tea

Another great summertime beverage is Thai iced tea. Made with evaporated milk, Thai iced tea can double as a desert. The unique flavor of Thai iced tea comes from the vanilla, cinnamon, tamarind, and star anise that are added to black tea. You can make Thai iced tea completely from scratch using this basic recipe.

However, since I live close to Thai Town in my city, I prefer to buy a premade, packaged mix of black tea and spices from my local Thai market, as it’s easier and cheaper than buying the ingredients separately. You can also buy this mix online.

4. Chai

If you have a lot of random spices leftover from baking projects, chai is a delicious way to use them up at the end of the holiday season. My House Chai Recipe starts with the cheapest black tea in my pantry, black pepper, and water, but I will throw in a mix of five or six other spices to vary the flavor.

5. Mulled Punch/Russian Tea

My mother is famous for her mulled punch, which is black tea mixed with orange, lemon, and pineapple juice, and spiced with cinnamon sticks and a tongue-numbing amount of whole cloves. This hot drink is often referred to as Russian tea, even though it has nothing to do with that country).

There are many recipes for instant Russian tea floating around the internet. All of them feature a mix of instant ice tea mix, powdered lemonade, and Tang. (Russian tea. It’s the drink of cosmonauts). Don’t let the low-fi ingredients fool you. This tea mix tastes like nostalgia and makes a splendid, no-bake holiday gift.

6. Apple Tea

A slightly fancier gift mix you can make at home is apple tea. It’s extra cute (and thrifty) packed into an apple-shaped Martinelli’s Cider bottle.

7. Tea Smoothies

Tea can also be used as an energy boost to breakfast smoothie, like in this cranberry green tea smoothie.

8. Tisanes

Teas that are not made from the camellia sinensis plant are not true teas, but tisanes. Tisanes are infusions that are made with flowers, fruit, herbs, or other plants. Many tisanes are based on old medicinal elixirs that are so yummy, people have forgotten their original purpose. Honey lemon tea (also known as hot lemonade) is one of my favorite wintertime beverages. An array of herbs and flowers can be added to honey lemon tea for additional flavors and healing properties, including mint, thyme, echinacea, ginger, cinnamon, cloves, and lavender.

Jamaica, one of the most popular Mexican aguas frescas, is a cold tisane made from hibiscus flowers. Many Mexican supermarkets carry dried jamaica flowers in bulk. Jamaica will forever ruin Kool-Aid for you. Fair warning.

Also do not make the mistake I made the first time I saw this on a menu. It’s pronounced the Spanish way, “Hah-MIKE-ah,” not like the island nation.

Finally, wear old clothes when you make this tisane. In addition to being delicious, you can also use jamaica as a natural alternative to pink dye.

This article is from Max Wong of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread:

Cooking With Kale: Easy Recipes for Real People

Julie Rains — Wed, 29 Aug 2012 10:24:42 +0000

Kale is packed with healthful and disease-fighting nutrients. Plus, it’s cheap. A bunch that contains several servings can be had for a dollar or two at the grocery store, or a large bag with washed and ready-to-cook leaves can be purchased for about $5. (See also: 6 Cheap Cruciferous Vegetables for Health-Conscious Cooks)

Many recipes containing kale, though, require expensive and hard-to-find ingredients; preparation time is often excessive. That may have prevented you from cooking with kale.

But there are easy and inexpensive ways to use this vegetable in everyday recipes. Preparation varies but generally starts by washing the kale's leaves, separating the leaves from the thick stems, and tearing the kale into small pieces. Then you might food-process raw kale, steam it in the microwave or stovetop, or sauté it.

Consider these ways of making kale part of your diet.

Breakfast

One of my favorite cheap and quick breakfast foods is a smoothie. Kale can easily be added to a smoothie by food-processing or blending torn-off parts into itty-bitty pieces and mixing into the smoothie. Extra-sweet ingredients can help mask the slightly bitter taste of raw kale.

Grown-ups may like a strawberry-kale smoothie for a nutritious start to the day. Kids may enjoy a sweeter apple-juice smoothie. These recipes call for crushed ice, but I substitute water or milk to avoid clogging up my blender.

For a more traditional type of breakfast, try eggs and kale. I especially liked this recipe using extra butter to sauté kale to a crunchy texture plus add flavor to the dish.

An elegant dish for a more leisurely breakfast or a Sunday brunch is this kale and Parmesan frittata. This recipe is slightly more elaborate than a scrambled-egg dish but uses ingredients that you are likely to have in your kitchen. I substituted corn meal for almond meal.

Lunch

Jazzing up lunches cheaply and easily is often a challenge. Kale and some special ingredients can help add variety without dramatically driving up costs.

For a quick lunch meal at home, this four-ingredient cheese and kale quesadilla is a filling solution that can boost your energy rather than induce sleep. Add black beans, rotisserie chicken, and/or spices (like cilantro or dried red pepper) if you want something more exotic but still easy.

A yummy and hearty meal that can be prepared for lunch, or served as a dinner entrée and eaten as leftovers, is kale pesto spaghetti. This recipe calls for goat cheese and cashews, but you can substitute feta cheese and almonds if those are your mainstays. You can also lighten up on the salt and water and still have a great pesto. Keep extra sauce in the refrigerator.

Appetizers and Side Dishes

Kale can be a great snack, prepared and eaten on the spot or saved for another day.

A popular snack is kale chips. These are relatively easy to make, but you do need to make sure the kale is completely dry before baking. Soggy kale does not become crisp even when cooked. Tastefully Julie offers valuable tips in her recipe.

My own concoction for an appetizer is a sour-cream dip made with a bunch of kale (approximately 7-10 large leaves). Steam kale (place rinsed and cut-up kale pieces in a steamer basket, put the steamer inside of a pot with water on the bottom, bring the water to boiling, cover, and cook for a few minutes to bright green). Chop the kale into fine pieces in a food processor; use half now, and freeze the rest for later. Mix the finely chopped kale with 16 ounces of sour cream, Parmesan cheese to taste, and either onion soup mix or your favorite spices. Serve with tortilla chips.

To serve kale as a side dish, prepare like chard or a similar green vegetable, steaming the kale and then sautéing in olive oil. For a side with even more healthy ingredients, try this quinoa recipe. Use olive oil and brown rice as substitutes if you don't have coconut oil and quinoa on hand.

Dinner

Kale can be part of a main dish for dinner. You might use kale in your favorite soups, stews, or pastas, substituting for spinach or mixing with entrees on a whimsy.

Kris at Young Married Chic (who shared her fabulous, cheap, and easy crock pot recipes with me) offers this kale and white bean soup as a perfect meal for a rainy evening.

For those of you who are cooking for one, try this kale and feta bake with marinara sauce (it's wonderful, though I prepared the recipe without the egg). This dish can be doubled or quadrupled and serves as an easy-to-make and nutritious vegetable lasagna.

Do you cook with kale? What are your favorite recipes?

This article is from Julie Rains of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread:

8 Fancy Ways to Use Leftover Food

Tara Struyk — Thu, 02 Aug 2012 10:36:42 +0000

When it comes to wasting food, a little goes a long way. Throw out a few slices of bread here, some uneaten leftovers there, and before you know it, we’ve collectively thrown away millions of tons of food. According to the Environmental Protection Agency, food waste accounted for 14% of all municipal waste in 2010. But in earlier points in history, food waste was a lot less common. In the Great Depression, for example, recipes got creative because food was just too scarce — and too expensive — to throw anything edible away. (See also: Waste Not, Want Not: Stop Throwing Away Your Food!)

These days, food is relatively cheap, at least historically speaking. Thanks to better agricultural, storage, and transport techniques, many Americans have access to all kinds of food at all times of the year at a price that costs them, on average, about 6% of their income. That’s a lower percentage than any other country in the world. Even so, wasting food is a bad habit, and not just because it’s bad karma when so many other people in the world are going without (although that’s worth thinking about). Think about it this way — every time you throw away food, you’re effectively tossing a few dollars in the trash. Fortunately, cooks around the world have created a number of great recipes to transform those lowly leftovers into something with culinary cachet. Here are some of the best examples.

1. Bread Pudding

You can find bread pudding of all configurations in even the fanciest restaurants these days. But this satisfying dessert has a little secret — it was designed to use up stale bread. OK, so maybe if you douse it in bourbon whiskey, butter, and eggs like this New Orleans bread pudding recipe does, you’re really throwing good after bad by piling a bunch of pricier ingredients into an old loaf of bread. But the results speak for themselves; you can serve this at any dinner party and gobble up the rest for breakfast the next day. Oh, and if you’re not a fan of desserts, bread pudding can be savory too, like this recipe for leek bread pudding.

2. Rice Pudding

Leftover rice often gets thrown away because rice tastes so much better fresh. Unless, of course, you turn it into something else. Rice pudding is often my go-to in this case, because it’s quick, easy, delicious, and very forgiving. This recipe for pumpkin rice pudding is a great variation that can make use of a little extra pumpkin. You can also make plain vanilla rice pudding, spice it up Indian-style, or even make rice pudding popsicles. And of course, if you’re up for dinner rather than dessert, there’s always risotto or fried rice.

3. Chicken (or Turkey, or Ham, or Beef) Pot Pie

A meat-filled pie always makes great comfort food. It’s also a perfect way to clean out the fridge. If you create a flavorful sauce and top it off with a rich, buttery crust, no one will ever know the key ingredients are last night’s meat, potatoes, and vegetables. Try this recipe for a classic chicken pot pie. If you’re not a meat eater, improvise with a veggie or tofu pot pie.

4. Banana (or Apple, or Sweet Potato, or Pumpkin) Bread

It’s hard to believe that a couple of near-rotten (the closer the better) bananas can make something so good, but few people will turn down a slice of fresh banana bread. There are many ways to make this recipe. My all-time favorite banana bread recipe is a classic, but you can also add chocolate chips or spices, or replace some of the banana with other fruit purees. Quick-bread recipes are also great for cleaning up other leftover bits of fruits and vegetables like apples, sweet potatoes, pumpkin, zucchini, and rhubarb.

5. Fish Cakes

Leftover mashed potatoes are not all that appealing, especially when the gravy’s run out! Fish cakes, shrimp cakes, and crab cakes are all a great way to turn this ingredient into something brand new and delicious. These cod cakes recommend using leftover fish as well as potatoes.

6. French Toast

French toast is a weekend breakfast staple, and one that’s a lot quicker and easier to make than pancakes or waffles. Slice up slightly stale bread, dip it into an egg and milk mixture, fry it up, and serve with your favorite toppings. Try this creme brulee French toast recipe and accompany it with stewed fruit. You can even make French toast with a croissant (how very French, right?)

7. Casseroles

If you have plain, leftover pasta on hand, you can cobble together some other ingredients from the fridge and make a great casserole. After all, the pasta in these recipes has to be cooked before the whole thing’s thrown in the oven. For a classic dinner, try this macaroni and cheese. For something a little different, try this chicken and spaghetti casserole. You can even turn leftover pasta into a dessert as in this vanilla noodle kugel (try saying that five times fast).

8. Soups

If there’s a recipe you can throw anything into, it’s soup. Whether it’s turkey soup after Thanksgiving dinner or ham and split pea soup after Christmas, there’s almost no ingredients a soup won’t wear well. Next time you’re stuck with only a few things in the fridge, start searching recipe sites for the ingredients you have. Chances are, you’ll find a soup to match.

This article is from Tara Struyk of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread:

25 Tasty and Affordable Salad Dressing Recipes

Staff — Tue, 05 Jun 2012 10:24:09 +0000

Many people start eating more salads immediately after switching to a plant-based diet. Perhaps it’s because greens are one of the more popular cheap weight loss foods, or because before they complete their research and find out otherwise, people assume salad is the only side dish that will be available to them.

Whatever the reason, salad consumption typically goes up. Whether you are trying to find a way to add more flavor to your raw veggies, reduce your consumption of preservatives and other chemicals, or simply want to eat vegan on the cheap, having a ready supply of salad dressing recipes at your disposal will set you up for success. Bonus? If you still want to enjoy a good chef’s salad with leftover turkey or ham, these will work for you too. (See also: 5 Money-Saving, Healthy, Homemade Salad Dressings)

1. Lemon Date Dressing

I particularly enjoy lemon-date salad dressing during the summer or anytime I’m craving dates. It’s a fresh, full-flavor option that works well when you want to dress up a salad with minimal ingredients. Also, if you’re trying to get more dark greens into your diet and want to serve a salad that’s heavy on spinach, kale, or Swiss chard, this dressing could certainly come to your rescue by bringing a strong flavor without the cost of many more ingredients.

2. Pumpkin Vinaigrette

I tend to make pumpkin vinaigrette more in the fall, since that’s when I’m using canned pumpkin often. The recipe linked works well, although I have to admit I prefer making it with apple cider vinegar for a bit more tang. It’s good on any green salad, but if you really want to celebrate the flavors of autumn, you could use it when you are including dried cranberries as one of your salad add-ins.

3. Honey Mustard

Whether it’s the tang, the sweetness, or simply how well this flavor pairs with a variety of foods, I’ve always been a fan of a good honey mustard dressing. Not only is it great for salads, but also for dipping chicken fingers, vegetarian nuggets, and crudities on a night when you want something simple for dinner.

4. Berry Vinaigrette

A great way to use up fresh or frozen produce, this berry vinaigrette can be prepared with nearly any fresh berry. Raspberries, blackberries, strawberries, and more are all fair game. I’m thinking you could even serve it warm during the cooler months to create a wilted spinach salad on the fly.

5. Pureed Salsa

If you want a healthy, no-fuss homemade salad dressing, put some salsa in a narrow-mouth pint canning jar, attach it to your blender’s blade base, and puree. It’s that simple. You can add a bit of olive oil if you like, but if you’re going fat free and want some zip, using this single ingredient will get you what you want in time for dinner. In a pinch, you can just pour on the salsa, but some people don’t want the chunky consistency on top of their salad. Do what works for you. I like to use this one when I’m already dressing up a salad with canned corn, beans, and other ingredients that are commonly found in Mexican recipes, because I’m confident the flavors will go well together.

6. Vegan Ranch

There are several versions of vegan ranch dressing online, some of them simpler than others. This hidden cashew ranch recipe from Fat Free Vegan looks interesting, and of course you could always stick to a combination of Vegenaise, soy milk, lemon juice, and the seasoning of your choice. I think this might make an interesting pizza sauce on a pie topped with mock chicken, mushrooms, and frozen spinach, too.

7. Green Goddess

I’ll admit, I had never even heard of goddess dressing until a couple of years ago when we started eating more vegan meals. Apparently, it’s pretty popular and has more variations than most other salad dressing recipes I’ve run across. Here’s another green goddess dressing from the Savvy Vegetarian.

8. Zesty Italian

It might be basic, but Italian dressing can be used for so many things that it’s a good to have a recipe on hand for things like fajita meat seasoning, poultry marinade, and even pasta salads. I prefer mine a bit zesty, so I typically add a fair amount of crushed red pepper flakes into the mix.

9. Greek Dressing

Greek salad makes for a nice, light summer meal. But it really isn’t the same without a good Greek dressing to pour on top. While the ingredient list is simple, it pays to use high quality versions of the items called for in order to get the best flavor, particularly the lemon juice.

10. Tahini Dressing

Few cooking ingredients pack as much party-in-your-mouth flavor as tahini. It’s also high in calcium, making it one of my top secret weapon foods for going vegan. You can use it in bean dips, falafel dipping sauces, and of course, tahini salad dressing when you want a salad that will keep you satisfied for a long time.

11. Spicy French

For basic wedge salads and people who prefer a bit of color on their green goods, a good spicy French dressing is tough to beat. French dressing also tends to be popular with children, which makes it a good choice for those who are cooking for kids on a regular basis.

12. Smoky Avocado

Avocados are a great addition to your vegan grocery list because of their healthy fats, creaminess, and flexibility in cooking. This smoky avocado and cumin dressing adds a satisfying full-flavor element to any dinner salad and would pair well with Mexican or Cuban recipes.

13. Sunflower Seed Dressing

If incorporating seeds into your diet is one of your main protein strategies, then this parsley and sunflower seed dressing should pique your interest. I like the pre-roasted variety for snacks, salad ingredients, and cookie add-ins because of the more robust flavor, so I assume that would also make a difference when using them to make a dressing.

14. Ginger Peanut

Since we prepare international cuisines quite frequently in our house, we always enjoy an ethnically inspired salad dressing recipe that lets us experience the flavors of a region without preparing an entire entrée. This ginger peanut dressing does just that and can be used with Asian coleslaw, regular salads, or even veggie wraps.

15. Poppy Seed

If you like the flavor and visual appeal of poppy seeds in your muffins and cakes, try incorporating a poppy seed dressing into your salad schedule to cut back on calories while still enjoying the ingredient. I prefer darker greens when doing this, but choose whatever salad base you prefer.

16. Vegan Caesar

If you love a good Caesar salad but want to skip the animal products, then consider this vegan Caesar dressing from Oh She Glows. It’s perfect for when you are having meat eaters over for dinner and want to serve something that everyone can enjoy while choosing their own protein to add to their plate.

17. Vegan Buttermilk

If dairy does despicable things to your intestinal tract and you miss a creamy buttermilk sauce at salad time, then try this vegan buttermilk dressing from Fat Free Vegan. You’ll have a similar consistency without all of the dairy products.

18. Magnificent Mango

If the flavor of mango perks up your taste buds like it does mine, then try this mango vinaigrette from the Healthy Happy Traveler. I don’t see any reason you couldn’t use this as a fruit dip as well.

19. Almond Butter

Perfect for those with peanut allergies who can still enjoy other types of nuts and seeds safely, this lemony almond butter dressing from Epicurean Vegan dresses up greens and chopped salads with plenty of protein.

20. Fig Dressing

Figs are elegant, flavorful, and depending on where you’re located, quite pricey. One way to stretch the purchase out a bit is with a fig dressing. You’ll get all the fig flavor without having to serve multiple figs to an entire house full of people.

21. Cranberry

Perfect for the Thanksgiving season, this cranberry salad dressing incorporates a seasonal flavor without overdoing it on the calories, which is a huge concern for most people during that time of year. Since the fresh ones freeze well, this could also be one of those salad dressing recipes that lets you stretch a typically pricey ingredient.

22. Sesame-Dijon Vinaigrette With Capers

Dijon mustard packs a flavor punch that can be successfully paired with a variety of foods, which is why this sesame-Dijon vinaigrette caught my attention. I also like that the recipe incorporates capers, which are one of my favorite affordable gourmet add-ins. They have a bit of a bite, taste great with a chicken piccata, and dress up an otherwise simple meal.

23. Pear Dressing

If you’re looking for something to pair well with a blue cheese and candied walnut salad, a good pear dressing is where it’s at. Personally, I tend to favor it because I love pear flavor but don’t always enjoy the grainy texture of the actual fruit.

24. Hummus Dressing

This hummus dressing from Healthful Pursuit uses garbanzo flour to create the end result, making it something you can create with a base of shelf-stable ingredients. Try it with a basic cucumber and tomato salad, or even with a chilled pasta dish.

25. Fattoush Dressing

Speaking of Middle Eastern salad dressing recipes, one of my favorite salads from the region is fattoush. This fattoush dressing enables the home cook to pull off the authentic flavor of the salad, which tastes great with everything from falafel to grilled chicken.

These salad dressing recipes were the ones that intrigued me the most when researching this article. There are certainly more of them out there, and I would love to hear which ones make your short list of family faves. Feel free to share your ideas and recipe postings in the comment section below.

This article is from Staff of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread:

25 Tasty Ways to Use Chicken Stock

Janey Osterlind — Tue, 29 May 2012 10:24:13 +0000

Chicken stock is one of those ubiquitous bases for soups, sauces, stews, and more. I’ll bet, however, that I can impress you with at least one new use for this versatile ingredient. (See also: 25 Things to Do With Rotisserie Chicken)

Before we get started, though, let me clear something up — chicken stock is different from chicken broth. Both are made from chicken, but stock is made from the bones, which gives it a richer mouthfeel (that’s a legitimate word, I promise). Broth, on the other hand, is made more out of meat. If you have time to make homemade stock, try this great chicken stock recipe. If you’re more pressed for time, you can even make chicken stock in your crock pot. If you’re like most of us and have trouble finding time to prepare food at home, let alone extras like your own chicken stock, just go for canned chicken broth (low-sodium, of course, is healthiest). You can imitate stock by simmering canned broth with carrots, onion, celery, and spices such as dried parsley, a bay leaf, and pepper.

And for all you vegetarians out there, you can substitute vegetable stock for chicken stock in all of these uses. Try this recipe for homemade vegetable stock.

Rice & Grains

Grains are an important part of any diet because they provide the carbohydrates that serve as the body’s main source of energy. Increase the flavor of these tried-and-true carbs by including chicken stock as you cook.

1. White Rice

Add flavor and dimension to plain white rice by substituting chicken stock for water. The general rule for cooking long-grain white rice is two parts liquid (water or stock) to one part rice. Bring the stock to a boil, add ¼ teaspoon salt, 1 tablespoon butter (optional), and 1 cup rice; simmer, covered, for about 15 minutes until all liquid is absorbed.

2. Risotto

Risotto is rice with a lot of liquid. More specifically, it is usually Arborio rice (although there are a few more-expensive varieties you can use), into which you stir large quantities of stock to coax out the rice's starch. The resulting mixture is creamy, delicious, and ready to receive any number of ingredients ranging from goat cheese to mushrooms to shrimp. The possibilities are endless!

3. Couscous

Couscous is actually a form of wheat pasta (known as semolina) traditionally served as a bed under stews. It originated in North Africa. All couscous I’ve seen sold in the U.S. has been pre-steamed and dried, meaning it takes literally only minutes to prepare. Make this wonderfully textured dish even tastier by substituting stock for water. Boil 1½ cups stock, add 1 cup couscous, cover, and remove from the heat. Wait five minutes, and voila! Substitute stock for water in any one of these 12 recipes for couscous from Real Simple.

4. Polenta

Polenta, which is essentially the same as the grits found primarily in the southern states of the U.S., is simply ground cornmeal boiled in water. Substituting chicken stock for water gives this versatile side dish just the nudge it needs to make it irresistible to all. Try this super-easy polenta recipe from Foodnetwork.com, substituting stock for water. Or try this recipe for fried polenta, which calls for stock in the original recipe.

Sauces

A good sauce is like a striking accessory — it has the potential to make a plain-Jane dish into a to-die-for entrée. Dress up your dishes with one of these basic sauces. The potential variations are endless!

5. Velouté

I have actually been making versions of this as a sauce and a soup base for years and have just recently learned the name. I can’t honestly say that I know how to pronounce it, but I can say it is one of the most versatile things in the grand world of food. Making velouté begins with a basic roux (flour and butter), which you then thicken with stock. That’s it. Once done, you can try any number of variations, including adding white wine, pureed tomatoes, or vinegar to suit your taste.

6. Bercy Sauce

A Bercy sauce is one of those variations on velouté I mentioned above, but this one is perfectly suited for fish and other seafood dishes. It’s also lighter tasting than a basic velouté sauce. There are a lot of variations on the Bercy sauce recipe floating around on the interwebs, but my favorite consists of ¼ cup flour, 4 tablespoons unsalted butter, 2 minced shallots, 1 cup of chicken stock, and 1 cup of white wine. Add stock and wine to a saucepan, and reduce by over half (this will take about 40 minutes). In another saucepan, make a roux by mixing your flour and butter on low heat. Stir frequently; add shallots after 20 minutes, and continue stirring. Once your stock and wine is reduced, add the roux. Season to taste, and enjoy!

7. Low-Fat Alfredo

This light version of a classic Alfredo sauce also looks a lot like the velouté described above (See? I told it was versatile!), but includes milk and Parmesan cheese, so it’s creamier than velouté. The light Alfredo is also incredibly easy — simply combine milk, stock, flour, salt, and pepper, and heat over low heat. Add in the cheese, and you’re ready for anything. Anything that entails eating Alfredo sauce, that is.

8. Marinara

Marinara, like velouté, can be varied in numerous ways to match your preferences or to make use of what you have on hand. This tomato-based sauce is traditionally made with white wine, but for an alluringly different flavor, substitute chicken stock instead. Simmer up a big batch and pair with spaghetti, gnocchi, eggplant Parmesan, or lasagna.

9. Curry

For those who are not intimately familiar with curry, the term refers to a variety of dishes of Southeast Asian origin that all include some variation of a spice-and-herb mixture. Curries may be either “wet” (consisting of spice incorporated into a sauce) or “dry.” Although I can’t claim to be an expert in curry dishes, I can attest to the fact that I have loved absolutely every sauce-based curry dish I’ve tried. One of my favorites is chicken curry. Rachel Ray, of Food Network fame, has a particularly accessible chicken curry recipe. By now, you know the routine — substitute stock for broth for that kicked-up flavor.

Soups

The beauty of stock-based soups is that they taste good without weighing you down or filling out your waistline as much as cream-based soups. Make a batch and freeze half for later!

10. Hot and Sour Soup

Hot and sour soup is a trusted companion to all Chinese main dishes. It’s light, airy, and just the perfect prologue to a filling meal to come. Use chicken stock as the base for yours to up the flavor. This hot and sour soup recipe calls for bamboo shoots, which are generally sold canned in the ethnic food aisle at your local grocer’s, but you could try substituting with asparagus or coconut shoots.

11. Chicken Noodle Soup

One of the only reasons I don’t run off to live in the Caribbean each year when the weather in the Northeast dips inevitably to the cold, damp, and snowy is the knowledge that I will be comforted by such things as roaring fires and chicken noodle soup. Make your own at any time of year and benefit from the warm feeling, low calories, and possible health benefits it brings.

12. Escarole and White Bean Soup

Escarole, a variety of endive that is less bitter than its cousins, serves as a hearty pairing to white beans in this antioxidant- and protein-rich soup. To make this quick and easy soup, sauté two garlic cloves in two tablespoons of olive oil for 15 seconds, add one pound of escarole, and continue cooking for two minutes. Add four cups chicken stock, one can of cannellini beans, and a pinch of Parmesan cheese. Cover and simmer for about five minutes, and enjoy!

13. Butternut Squash Soup

Butternut squash is known as a winter squash, and it is typically available in grocery stores from late fall through the winter. However, it can also be found in many grocery stores already peeled and cut into chunks in the freezer section. Pick up a package yourself this summer and whip up some delicious and filling butternut squash soup using only five simple ingredients (not counting butter and salt).

14. Gazpacho

Now that summer is upon us, most people are reluctant to spend their evenings stooped over a hot stove. Thus, the wonderful invention that is gazpacho — the cold tomato soup that can be made and consumed without the aid of heat altogether! This gazpacho recipe calls for beef broth, but sub in chicken stock for (what I consider to be) better flavor. You can keep it for up to five days in the refrigerator. For a charming party idea, serve up tiny portions of gazpacho in plastic shot glasses, topped with a shrimp on a toothpick.

15. Minestrone

Minestrone is a tomato-based soup characterized by its inclusion of red kidney beans (and its ubiquitous presence at Olive Gardens the world round, I might add). Make your own at home with Ellie Krieger’s recipe (via FoodNetwork.com), which calls for six cups of chicken broth (substituting with stock, of course).

16. Clam Chowder

I grew up believing there to be only two types of clam chowders: New England style (cream-based chowder) and Manhattan style (tomato-based chowder). However, Wikipedia tells me that I’m wrong, and that there are actually five types of this mollusk-laden dish. Try your hand at making each of the five main varieties, or do like I do, and stick with your favorite — mine happens to be New England clam chowder, although I don’t love the extra calories that come with the cream base. This New England clam chowder recipe, however, manages to maintain the classic flavor while substituting some of the cream for chicken stock, thereby effectively delivering the best of both worlds.

Comfort Foods

Because they are typically savory, comfort foods often include chicken stock. Even if the traditional recipe doesn’t call for stock, however, you can almost always switch stock in for another ingredient. This has the dual benefit of making a recipe uniquely your own and enhancing the flavor.

17. Chicken Dumplings

Dumplings are one of those good old-fashioned, warm-you-to-the-bone comfort foods. After all, who doesn’t love warm balls of dough? Cook yours in chicken stock for more flavorful dumplings. A favorite of mine is this recipe by Rachel Ray. Pressed for time? Try chicken and dumplings recipe in the slow cooker, substituting half of the water for stock.

18. Bread Pudding

Bread pudding, like casseroles, is a simple and tasty solution to leftovers that you don’t quite know what to do with, but don’t want to throw away. At the end of the week or after a dinner party, throw leftover bread (about four cups, to be exact) and cheese (about a cup) into a bowl with two tablespoons of olive oil, toss in some add-ins of your own choosing (bacon and sautéed onion are always winners in my book), and put in a greased 9x9-inch pan. Pour a mixture of six eggs, one cup milk, and one cup cooled chicken stock over the bread mixture. Add salt and pepper to taste. Bake for one hour at 375 degrees, and dig in!

19. Mashed Potatoes

According to this mashed potatoes recipe, the secret to heavenly mashed potatoes is to use Yukon gold potatoes rather than russets. Although the recipe calls for mashing the potatoes with a mixture of butter and cream, substitute one cup of chicken stock (more or less to achieve desired consistency) to save fat and calories while still achieving perfect potatoes.

20. Gravy

Gravy made with drippings effortlessly dresses up any roast and conjures up memories of holiday dinners anytime. Pan-dripping gravy may be made with cornstarch or flour as the thickening agent. To end up with about two cups of gravy, you’ll need about two tablespoons of drippings. Add two tablespoons of cornstarch or flour to the drippings in a pan over medium-high heat, and slowly whisk in about two cups of stock. Once thickened (about five minutes), add salt and pepper to taste, remove from heat, and serve. See Simply Recipes for more detailed directions to both cornstarch- and flour-based gravy.

21. Stuffing

Stuffing, like bread pudding, is a perfect way to put leftover bread bits to use. This stuffing recipe calls for one loaf of stale French bread, one onion, four celery stalks, and one cup of chicken stock. Sauté the onion and chopped celery in ¾ cup butter over medium-high heat until soft, then season with salt, pepper, and poultry seasoning. Stir in bread cubes and chicken stock, pour into a casserole dish, and bake for 30-40 minutes at 350 degrees.

22. Casserole

Chicken and rice casserole is the quintessential American meal for a large family. Try your hand at it with another American icon, Betty Crocker. This casserole recipe calls for pimientos and slivered almonds, but could easily be altered to include the ingredients of your choice, such as bacon, corn, or broccoli. Substitute the one cup of chicken broth for chicken stock for a creamier consistency.

23. Chicken Pot Pie

One of my all-time favorite dishes is chicken pot pie — not only is it convenient if made or purchased ahead of time, but it also includes plenty of protein and veggies. A very easy homemade recipe can be found via Pillsbury. Again, substitute stock for broth, and feel free to sub in fresh veggies for the frozen called for in the recipe. Notice how the sauce is a variation on the classic velouté described earlier.

Other

These uses for chicken stock were simply too wonderful to leave out, but they don't fit into any well-defined category. In other words, they’re in a league of their own!

24. Steamed Vegetables

Everyone knows that doctors and health experts recommend we eat more vegetables every day. Make the change more appetizing by steaming vegetables in — what else — chicken stock! Steam vegetables by placing them in a steaming basket in a larger pot containing about 2 inches of boiling stock. According to Livestrong.com, steaming some vegetables helps them to retain more antioxidants than any other cooking method.

25. Vegetable Stir-Fry

Stir-frying vegetables is just like sauteing, only over very high heat. This Campbell’s Kitchen recipe calls for topping stir-fried vegetables with a thickened sauce composed of one cup chicken broth (though stock will do as well) and one tablespoon each of cornstarch and soy sauce.

Do you have any other ideas for novel and tasty ways to use chicken stock? Share your thoughts in the comments!

Like this article? Pin it!

This article is from Janey Osterlind of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread:

One Recipe, Lots of Food: 10 Great Main Dish Casseroles

Meg Favreau — Mon, 02 Apr 2012 10:24:07 +0000

There was a time when the word "casserole" mostly made me think of less-than-appetizing options, like the dreaded tuna-noodle. But over the years, I have learned to love casseroles — they are easy to make, are often inexpensive, are simple to put together, and provide lots of delicious leftovers perfect for fridge or freezer. So if you're also ready to fall in love with these delicious, oven-warm dishes, check out the casserole recipes below. (See also: Make-Ahead Food: 10 Things to Cook on a Sunday)

1. Lasagna

I think it would be fair to call lasagna the most ubiquitous of all casseroles. Try this classic lasagna from Simply Recipes, a no-noodle lasagna that replaces pasta with zucchini, or one of these vegetarian and vegan lasagnas.

2. Mexican Casserole

Ah, the Mexican casserole. At its most basic, it's usually a combination of tortillas, meat or beans, and Mexican spices. But I've seen it take many variations, like this one with fresh cilantro and crush tortilla chips or this burrito pie.

3. Vegetable Casserole With Tofu Topping

Packed full of vegetables and topped with protein-rich tofu, this vegetable casserole is a healthy option.

4. Cajun Shrimp Casserole

Tuna isn't the only seafood that can get the casserole treatment. This Cajun shrimp casserole from Southern Living pairs shrimp with a variety of bell peppers, rice, and spices. The recipe also includes acceptable substitutions, including using frozen vegetables instead of fresh.

5. Dairy-Free Chicken Casserole

One thing I will say about casseroles — they tend to have an awful lot of cheese. But this highly rated dairy-free chicken casserole packs in flavor with spices while skipping the milk products.

6. Butternut Squash and Cheddar Bread Pudding

Bread pudding — sweet or savory — is one of my greatest weaknesses. My mother and I made this butternut squash, kale, and cheddar bread pudding as a vegetarian main for Christmas one year. It was tasty and filling, and would also make a great casserole for a dinner party.

7. Lentil Casserole

My aunt Mich's recipe for lentil casserole was a dinnertime staple when I was growing up.

1 package lentils, rinsed
2 cups diced canned tomatoes
2 large onions, diced
1 bay leaf
2 tsp salt
1/4 tsp pepper
1/8 tsp each marjoram, sage, and thyme
2 large carrots, sliced
1 1/2 cups celery, sliced
1 green pepper, diced
2 tbsp parsley, chopped
3 cups shredded cheddar cheese

Combine the first seven ingredients with two cups of water in a 9"x13" casserole pan. Cover and bake at 375 degrees for 30 minutes. Uncover, and stir in carrots and celery. Cover and bake for another 40 minutes. Uncover and stir in green pepper and parsley. Top with shredded cheddar. Bake uncovered for 5 minutes, or until cheese melts.

8. Almost Cheeseless Pasta Casserole

Over at 101 Cookbooks, Heidi purposefully goes light on the cheese in this pasta casserole, which is full of flavor thanks to well-chosen ingredients like fresh mint, feta, and kalamata olives.

9. Shepherd's Pie

Here's another great one from Simply Recipes — Shepherd's Pie. As many of the commenters on this recipe mention, you can easily pump up this classic dish with more vegetables.

10. Macaroni and Cheese

OK, I'd be remiss if I didn't mention this delicious, ubiquitous casserole. Increase the health factor a little bit with a recipe like Country Living's roasted vegetable mac and cheese.

What are your favorite casseroles? Share in the comments!

This article is from Meg Favreau of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread:

23 Fantastic Uses for Apples

Mikey Rox — Thu, 27 Oct 2011 10:36:26 +0000

If an apple a day keeps the doctor away, think of what you can do with a bushel. From apple desserts and ciders to potpourri and candles, here are 23 things you can do and make with apples this fall. (See also: Curing Warts, Removing Splinters, and 19 Other Bizarre Uses for Banana Peels)

1. Carved Apple Candle Holders

What a festive way to add mood lighting to your home! This idea to make tealight candle holders with apples is nothing short of amazing. Just cut a hole in the top of the apple, scoop out the fruit to a little more than one-inch deep, and pop in the candle without the foil lining. Once the candle has burned for 10 minutes, the melted wax will fill the hole so nobody will ever know your short-cut secret.

2. Shrunken Apple Heads

This isn’t a particularly useful application for apples, but it’s quirky, crafty, and fun. To make shrunken apple heads, carve faces into the fruit and bake for three hours at your oven’s lowest temperature. When you pull them out, let them sit for a few days in a warm, dry area. Once the apples are all shriveled up like skeleton and witch faces, decorate them with black beans for the eyes and dry white-rice grains for creepy teeth.

3. Infused Vodka

Why pay premium prices for fruit-infused vodka when you can play mixologist at home? This recipe for apple-infused vodka is so simple it practically makes itself. Just core and cut your favorite kind of apple and place them in a jar. Fill with medium-grade vodka, seal the jar, and let the apples soak for a few days up to two weeks. Once you’re satisfied with the level of the vodka’s infused flavor, drain the vodka into a bottle and discard the fruit. Bottoms up!

4. Apple Cider

Been to a farm this fall? If so, you know just how expensive a gallon of apple cider is. Cut costs for the fabulous fall treat by making it from scratch. You’ll need about 36 apples, a food processor, and cheesecloth. Surprisingly, there’s not much else to it. For detailed steps, check out this TLC post on how to make apple cider.

5. Apple Butter

Another easy-to-make recipe for an otherwise expensive apple item. To make your own apple butter, you’ll need four pounds of Granny Smiths, fresh-pressed apple juice, maple syrup, vanilla extract, lemon juice, and assorted holiday spices like cinnamon and nutmeg. Prep time is under 15 minutes with cooking time under 30 minutes.

6. Applesauce

This applesauce recipe doesn’t say how much it yields, so I don’t know if it’s cheaper to buy premade sauce or make your own, but it has to be much healthier than the former since you can control the types of apple you use (organic versus non-organic) and the amount of sugar. You probably have most of the ingredients on hand, which, in addition to three to four pounds of apples, include lemon peel, lemon juice, a cinnamon stick, dark brown sugar, white sugar, water, and salt. The final product will last up to one year in the freezer.

7. Apple Facial Mask

What can you do with that homemade applesauce recipe, besides eat it? You can turn it into a soothing facial mask when paired with cucumber, wheat germ, mint leaves, honey, oatmeal, and more.

8. Apple Cinnamon Potpourri

To make fresh apple-cinnamon potpourri, you may need to take a quick walk through a nearby wooded area. After you’ve dried your apple slices, you’ll add ground cinnamon, allspice berries, cinnamon sticks, whole cloves, canella or nandina berries, 10 small pinecones, and cinnamon oil. Red sumac berries — plentiful in the wild — are a great stabilizer for potpourri. When presented in a nice jar with a festive ribbon, this would make a great gift for the host of a fall dinner party.

9. Caramel Apples

You can make your own homemade caramel with this recipe for caramel apples, but I find it easier to buy the caramel squares and melt them down. They’re less time-consuming and virtually foolproof. But if you want to go all out, definitely try this. The ooey-gooey beige caramel shines on the green Granny Smith apple. Before they set, add any number of toppings, from chopped nuts to crushed cookie and candy pieces.

10. German Apple Pancake

Frugally feed four with this recipe for a German apple pancake, which is basically an apple tart in a skillet. If you think you might be pressed for time in the morning, you can prepare it the night before and pop it in the oven when you’re ready to eat. Pair it with a side of bacon or sausage and spiked apple cider, and you’ve got one hearty, satisfying brunch on a crisp, cool day.

11. Apple-Cranberry-Sage Chicken

Just looking at the picture for this apple-cranberry-sage chicken recipe made my mouth water. It’s one of those semi-homemade recipes that calls for grape jelly, butter, a red cooking apple, celery, cranberries (fresh or thawed), Bisquick, ground sage, dried thyme, water and, of course, chicken. Less than 10 minutes in the skillet then about 45 minutes in the oven, and you’ll have yourself a delicious and juicy weeknight meal.

12. Ripen Green Tomatoes

Backyard tomato harvesting is over for the year, but even if you get a green tomato at the grocery store you can use this method of placing it in a paper bag with an already ripe apple. Over the course of a couple days, the apple will magically transfer its ripeness to the tomato.

13. The Ultimate Caramel Apple Pie

I’m not sure you can ever go wrong with one of Tyler Florence’s “ultimate” recipes. I haven’t found a bad one yet — and this recipe for the ultimate caramel apple pie is no exception. The thinly sliced apples are piled high inside a crisp crust along with fresh vanilla bean, red wine, cinnamon, heavy cream, and butter. As Ina Garten would say, “How bad can that be?” Although I guess it depends on your diet.

14. Apple Juice

Kids and adults alike love apple juice, which is why this recipe for fresh apple juice is perfect for the whole family. It’s not exactly easy, but putting in the time will save you cash on pricey, sugary store-bought juice. You’ll need a juicer for this, so that might be prohibitive, but the end result will be worth it. Besides, Christmas is coming. Maybe the juicer is something to put on your list.

15. Apple Cider Vinegar

Just the thought of apple cider vinegar brings back memories from childhood of when my family would have a pig pickin’ (that is, roast a whole pig for everyone to share at a big barbecue — soooo good!) and putting apple cider vinegar on the pulled pork. This recipe for apple cider vinegar is moderately easy, but it’s not one you can enjoy right away. You have to let the vinegar ferment for at least a month. The upside is that there’s no apple peeling or coring involved. The apple flavor is derived from unpasteurized apple cider.

16. Soften Brown Sugar

Who doesn’t have a stiff brown sugar problem? I have a bag of brown sugar in my pantry that’s hard as a rock right now. Instead of tossing it, I plan to pop in an apple slice for a day or two until the brown sugar returns to its original soft state.

17. Creamy Apple-Cinnamon-Raisin Oatmeal

If you’re making oatmeal out of a package, you’re doing it all wrong. Homemade oatmeal is almost as easy to make — and it’s much better for you. This recipe for creamy apple cinnamon raisin oatmeal doesn’t leave much to the imagination — maple syrup and brown sugar are the two other ingredients — but it will pleasantly surprise your tastebuds.

18. Pumpkin-Apple Muffins

Two fall faves in one recipe! These brown beauties, chock full of apple chunks, have all the seasonal flavor you crave. This recipe for pumpkin-apple muffins combines canned pumpkin puree (not canned pumpkin pie mix), white and brown sugars, olive oil, and lots of fragrant spices — and they’re ready in about 30 minutes.

19. Green Apple Slaw

There’s another recipe down this list for apple barbecue sauce, so here’s what I want you to do. When you’re done fermenting your apple cider vinegar with the recipe above, prepare pork shoulder (easily done in a slow cooker), which will later become pulled pork. Combine the pulled pork with the apple barbecue sauce and pile it high on a toasted bun. Served that yummy sandwich with a side of this green apple slaw, which features Granny Smiths, raisins, and pecans. When you’re done, send me a message about how that meal sent you into a tailspin of foodphoria.

20. Keep Cakes Fresh

To keep cakes fresh, store them with half an apple. Like putting a slice of bread in a cookie tin, the apple will help keep the cake moister than storing it in the fridge.

21. Apple Barbecue Sauce

There’s too much goodness in this recipe for apple barbecue sauce to list, but you know when Worcestershire sauce is involved, it’s got to be good. If you want to know what to do with the finished product, see number 16 on this list.

22. Apple Black Bean Salsa

I never would have thought of using apples this way, but I’m always game for a little Mexican flair at dinnertime. This recipe for apple black-bean salsa calls for plum tomatoes, diced apples, lime juice, a jalapeno pepper, red onions, and black beans. So delicioso, right? Perhaps this is the perfect side for pulled-pork quesadillas?

23. Remove Excess Salt From Soups and Casseroles

Added too much salt to your soup? Don’t fret. Place a few apple slices in the mix a few minutes before it’s finished. They’ll suck up the extra salt, and no one will ever know your boo-boo.

Have even more ideas on how to cook and craft with apples? Let me know in the comments below.

Like this article? Pin it!

This article is from Mikey Rox of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread:

25 Things to Do With Rotisserie Chicken

Camilla Cheung — Tue, 11 Oct 2011 10:24:15 +0000

A rotisserie chicken is a busy cook's best friend. Whether you get yours from the farmers market or from your local grocery store, nothing beats being able to have dinner on the table in about five minutes. When simple roast chicken gets boring, you can save time by using the precooked chicken in various recipes. Read on for a big list of recipes. (See also: 5 Awesome, Easy-to-Freeze Meals)

1. Enchiladas

Cottage cheese lightens up these chicken enchiladas and gives them extra flavor. They feed a crowd and are sure to become a new favorite.

2. Chicken and Wild Rice Salad

This simple chicken and wild rice salad is easy and nutritious, with almonds for crunch and grapes for extra sweetness.

3. Pho

The classic Vietnamese rice noodle soup, chicken pho, is super easy to make with pre-cooked chicken and canned chicken broth.

4. Fried Rice

Use up leftover chicken and vegetables in this simple chicken fried rice dish.

5. Chicken Pasta

A quick pasta dish is a lifesaver for busy families everywhere. Steam some vegetables and combine them with cooked chicken, pasta, and your favorite jarred pesto or pasta sauce.

6. Chicken Salad Sandwiches

Make a delicious sandwich for lunch the next day with this chicken salad flavored with tarragon.

7. Chicken and Vegetable Soup

Simmer leftover vegetables, rotisserie chicken, and chicken stock together for a quick and satisfying chicken soup. Throw some noodles in for extra heartiness.

8. Pasta Salad

Chicken pasta salad is an easy dish for potlucks and picnics. Mix cooked chicken and raw vegetables with cooked pasta, and add vinaigrette or other salad dressing.

9. Chicken and Apple Quesadillas

Kids love quesadillas, especially when apples add a bit of sweetness and crunch to these apple chicken quesadillas.

10. Hawaiian Chicken and Pineapple Sandwich

Make a quick version of this grilled chicken and pineapple sandwich by subbing shredded rotisserie chicken for the grilled chicken. Doused in teriyaki sauce and served with a juicy slice of pineapple, this Hawaiian chicken sandwich is sure to please.

11. Chicken, Jicama, and Mango Salad

Lean chicken can be an excellent part of a low-fat diet. Try this naturally low-fat chicken and jicama salad that is as delicious as it is healthy.

12. Chicken and White Bean Chili

Lighten up a classic chili by making it with chicken and white beans instead of the usual ground beef.

13. Pot Pie

There are few things as comforting as a hearty chicken pot pie, which is easy to make when you've got pre-cooked chicken.

14. Chicken à la King

Chicken à la King is smothered with creamy sherry-laced sauce and mushrooms and served over a slice of toast.

15. Chicken Tetrazzini

Rotisserie chicken and store-bought alfredo sauce are two shortcuts that make this chicken tetrazzini ready in a flash.

16. Cobb Salad

Keep things fresh with a chicken cobb salad, a perfect entree salad that is healthy and satisfying.

17. Chicken Curry

Yes, chicken curry, usually a recipe that requires several steps, can be quick and simple when you have pre-cooked chicken. Serve this savory yellow curry over steamed rice.

18. Sesame Noodle Salad

This classic Asian noodle salad combines shredded chicken, cold sesame noodles, and a delicious peanut sauce for a unique twist on pasta salad.

19. Empanadas

These chicken empanadas look impressive, but they’re surprisingly easy to make with rotisserie chicken and store-bought pastry dough.

20. Chicken Tortilla Soup

There’s nothing like a hot bowl of comforting, spicy chicken tortilla soup on a rainy day.

21. BBQ Chicken Pizza

Dress up some store-bought pizza dough with barbecue sauce, shredded chicken, and your choice of toppings.

22. Chicken Caesar Wraps

Throw cooked chicken, romaine lettuce, and a drizzle of low-fat Caesar dressing into a flour tortilla or wrap for a quick and healthy lunch.

23. Curried Chicken Salad

Classic sweet and spicy curry chicken salad is perfect when stuffed into a pita with some shredded lettuce.

24. Chicken Lettuce Wraps

These savory chicken lettuce wraps are a great way to avoid carbs, especially when topped with P.F. Chang’s “special sauce.”

25. Chicken Stock

When the meat is gone from your rotisserie chicken, try using the leftover bones for stock. Simmer the chicken carcass with about five quarts of water and carrots, onions, leeks, parsnips, celery, or whatever vegetables you have lying around, along with a couple of bay leaves for about two hours. Freeze the stock for later, or use immediately.

Like this article? Pin it!

This article is from Camilla Cheung of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread:

Cheap, Quick Homemade Breakfasts

Julie Rains — Fri, 16 Sep 2011 10:36:18 +0000

I’m not a morning person, but that doesn’t mean I skip breakfast. Because I am slow-moving in the a.m., though, I don’t like to take a lot of time to eat before launching my day. So, I have discovered some quick-to-fix, simple-to-eat breakfasts that are nutritious and cheap, ranging in price from 50 cents to a couple of bucks. (See also: 25 Frugal Food Changes You Can Make Today)

Here are ideas for the morning meal.

Fruit and Yogurt Smoothies

My mainstay smoothie is made with bananas, blueberries, yogurt, orange juice, and milled flax seed of variable quantities, blended to drinkable form in a blender. By keeping peeled bananas and blueberries in my freezer and the remaining ingredients in the refrigerator, I always have a fast breakfast at my fingertips.

Alter the recipe for your preferences (or mood) using this basic formula:

1 1/2 cups of fruit, fresh or frozen: banana, blueberries, pineapple, mango, strawberries, raspberries, etc.
3/4 cup dairy or dairy-like substance: plain or flavored yogurt, ice cream, sherbet, milk, soymilk.
3/4 cup juice: orange juice, apple juice, or juice blend.
2 tbsp of add-ins: milled flax seed, whey protein, wheat germ, antioxidant powder, etc.

This breakfast has been great for pre-workout or pre-race meals as well as recovery snacks (I store a glass of leftover smoothie in the refrigerator). To make an ultra-frugal smoothie, use homemade yogurt.

Approximate preparation time and per serving cost: Five minutes and $1.50 – $2.00, depending on size of smoothie.

Eggs

For a cheap meal packed with protein, eggs are a great option. A simple way to prepare just one egg quickly is to pour a cracked egg (yoke intact) into a frying pan coated with oil or butter. Add salt and pepper to taste. Cook on medium heat until the egg white is cooked to your liking.

If you want to add some variety to your egg dish, cook an omelet or try one of these meals.

Scrambled Eggs

A basic meal is scrambled eggs, possibly with whole wheat toast. Crack a couple of eggs in a bowl, scramble with a fork, add some milk (a couple of tablespoons will do, though I never measure; use yogurt if you have run out of milk), season with salt and pepper, and place in a frying or omelet pan with butter or butter-equivalent like Smart Balance. Cook on medium heat. When the eggs start to solidify, scramble them some more; repeat until the eggs are cooked, being careful not to let them cook too long.

Embellish the eggs with cheese; veggies like mushrooms, green peppers, and onions (sautéed the night before and reheated in the pan before cooking the eggs); and/or hot sauce if you are daring.

Egg Sandwich

For a hearty meal that my teenage son especially likes, place scrambled eggs on a toasted and buttered whole wheat bagel, top with cheese, and serve like a sandwich. Substitute an English muffin or regular toast for the bagel if you are interested in a lighter but still substantial meal. Get the bagels and/or English muffins during regular BOGO sales at the grocery store to keep costs down for the sandwich.

Approximate preparation time and per serving cost: Eight minutes and $.75 for eggs alone, or $1.25-$1.50 for extra veggies or sandwich.

Egg Casserole

To feed a crowd of six to eight people, make an egg casserole. Assemble the night before and bake in the morning. This option requires planning, but active preparation time in the morning is minimal (baking time is about an hour). You'll need the following ingredients:

6 eggs
1 lb. bulk pork sausage, browned, crumbled, and drained
1 1/2 cups cheddar cheese, shredded
1 cup milk
6 slices of bread, cut up in cubes
1 tsp salt
Cooking spray or butter to grease baking dish

Place bread in greased 9"x13"baking dish. Layer sausage and cheese on top of bread. Beat eggs and combine with milk and salt, then pour over sausage, cheese, and bread. Refrigerate over night. Remove from refrigerator in the morning 15 minutes before baking; bake at 350°F for 45 minutes or until done.

For variations, substitute half-and-half for milk, add spices such as parsley and dry mustard, and include sautéed veggies such as green onions, peppers, and mushrooms.

For a slow-cooker egg casserole recipe, check out Thursday's post on fast, inexpensive breakfasts.

Breakfast Bars and Breads

Try some homemade treats with some healthy ingredients. These bars and breads are great for on-the-go meals. Grab a bite before you leave for the day; or wrap them up and enjoy with a cup of coffee, milk, or juice after you have arrived at work or school.

Granola Bars

Many of the healthy recipes for breakfast bars that I've tried had the consistency and flavor of cardboard, but I did find one that I liked and seemed reasonably nutritious. Though this chewy granola bar recipe does not specify the type of oats, I used old-fashioned rolled oats rather than instant or quick-cooking kind for excellent results. I added dried apricots (cut up) and substituted dark chocolate for the regular chocolate chips or M&M’s.

For a cookie that uses similar ingredients, check out Myscha's breakfast oatmeal cookie.

Zucchini Bread

My favorite sweet-bread recipe (snagged from a bread-making class at the community college) makes a great quick breakfast or snack.

3 eggs
1 cup oil
2 cups sugar
1 tsp vanilla extract
2 cups zucchini, grated
1 cup applesauce
3 cups flour
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp each salt, cinnamon, and nutmeg

Beat together eggs, oil, sugar, and vanilla. Add zucchini and applesauce. Combine flour, baking soda, baking powder, and spices. Add to first mixture. Pour in bread pans (three medium-sized or four small pans) and bake in 350°F oven for 40 minutes. Test center for doneness and bake more if needed.

Usually I use a few zucchini for this recipe. If I don't have enough zucchini, I add more applesauce to make up the difference. If I have too much zucchini, then I use less applesauce. For a yummy variation, I substitute butternut squash for the zucchini. To prepare the squash, place it in a casserole dish filled with some water (about halfway up the side), cook in a 350°F oven until fork tender on all sides (rotate the squash for even baking), remove pulp from cooked squash, and use mashed pulp instead of grated zucchini.

Bagels With Specialty Spreads

To make a specialty spread, soften cream cheese and mix one or more of the following in the cheese: honey, chopped walnuts or pecans, or fruit spread (jam, jelly, etc.). Spread on bagels for a made-at-home treat.

Approximate morning preparation time and per serving cost: A couple of minutes and $.50–$1.00.

Leftovers and Throw-Togethers

Many people like leftovers for breakfast. These may be traditional lunch or dinner meals like homemade pizza or sweet treats like dessert. Peruse your refrigerator or kitchen counter for already-prepared meals or key ingredients for a new dish. Here are a couple of my favorites in this style.

Fruit Crisp

To make this dish for a dinnertime dessert, place fruit in baking dish (I use blueberries, cherries, or apples), top with a combination of butter, oats, flour, and brown sugar; and bake at 350°F for about 30 minutes. In the morning, reheat a portion or eat cold, alone or with yogurt.

Yogurt Parfait

Layer chopped-up breakfast bars from chewy granola bar recipe (or granola) with yogurt, and fresh or frozen fruit in a parfait.

Approximate preparation time and per serving cost: A couple of minutes to reheat and/or assemble the meal, and less than $1.00.

What's your favorite fast and frugal homemade breakfast?

This article is from Julie Rains of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread:

17 Ways to Serve Potatoes on St. Patrick's Day

Mikey Rox — Wed, 16 Mar 2011 10:00:17 +0000

Boiled, baked or fried, I love a good potato. The Irish have myriad ways of preparing the revered root, but you don’t have to hail from the Emerald Isle to enjoy these carb-packed treats. From mainstays served across the pond to Americanized versions of the starchy snacks, here are 17 ways to stuff your face with tubers on St. Patrick’s Day. (See also: 5 Perfectly Respectable Uses for Instant Mashed Potatoes)

1. Bangers & Mash

There are a million-and-one ways to mash potatoes. But this recipe for bangers and mash — one of the most popular dishes to come from the United Kingdom — calls for cream, butter, crème fraiche, and mustard (yes, mustard). It’s served with Cumberland sausage, a pork coil that originated in Cumberland, England, though readily available Italian sausage will suffice. Top it all off with a decadent onion gravy.

2. Rosemary Au Gratin Potatoes

Also known as scalloped potatoes in the United States, potatoes au gratin refers to the brown crust that forms on top of this dish, in this case due to grated Parmesan cheese. With the additions of rosemary and garlic, this rosemary au gratin potatoes recipe can be served as a side dish or the main course.

3. Mustard-Roasted Potatoes

This recipe for mustard-roasted potatoes uses two kinds of spuds — red- and white-skinned — and a heaping helping of whole-grain Dijon. If the sound of that doesn’t make your mouth water, the photo of the finished product will.

4. Loaded Baked Potato

There’s no reason you should need a recipe for this weight-watchers nightmare — unless you’re looking for a healthier alternative. But if you want to indulge like I do, all you have to do is bake your potatoes, then stuff them with your favorite ingredients like butter, cheese, sour cream, bacon, and scallions. Because sometimes you’ve just got to live a little.

5. Twice-Baked Potatoes

Whoever thought of this hybrid dish that’s part baked and part mashed deserves a culinary award. I’ve never met a twice-baked potato recipe I didn’t like, and this one is no exception.

6. Homemade Chesapeake Bay Potato Chips

Yeah, you can buy a bag of chips for as much as it costs to make them at home, but where’s the fun in that? When you’ve pulled your potatoes out of the fryer using this recipe for homemade crisps, sprinkle them with Old Bay Seasoning. That’s the way they do it in Baltimore, and I agree.

7. Potato Pancakes

My Hebrew friends call these latkes, but to non-Jews they’re just potato pancakes. If you like onions, you'll like this potato pancake recipe. It calls for one regular onion and chopped scallions. Green goes well with everything on March 17.

8. Potato Salad

Everybody has a favorite potato salad recipe. Some are better than others, but probably not these. Check out the five semifinalists’ recipes from Emeril’s Best Potato Salad Ever Challenge and decide for yourself. My money’s on the BLT version.

9. Potato Soup

This recipe for America’s Best Baked Potato Soup — the reviews seem to confirm that status — includes many ingredients you know and love with the added essence of fresh herbs and a kick of hot sauce. Best of all, you probably have everything you need to make it tonight sitting in your kitchen.

10. Beer-Battered French Fries

Homemade French fries are one thing; batter-dipped seasoned fries are another. This French fry recipe wants you to slice russet potatoes and coat them with a mixture of flour, garlic and onion salts, and paprika. Turn it up a notch by replacing the water with beer. Call me when they’re ready.

11. Irish Potato Puffs

We fry Oreos and Twinkies, so deep-fried mashed potatoes balls shouldn’t be a stretch. That’s basically what this fried mashed potato balls recipe (also called potato puffs) consists of. Thank God for the Irish.

12. Purple Majesty Fork-Crushed Potatoes

I’ve never heard of this type of potato, but New York Magazine says that chef Michael Anthony’s smashed rendition are worth a try. If you can’t get to NYC’s Gramercy Tavern to place your order, try your luck with this colorful culinary concoction at home.

13. Blackened Potatoes

A blackened dish generally means that Cajun spices are involved, but these potatoes get their “blackness” from balsamic vinegar and red wine. This blackened potatoes recipe is originally from Jamie Oliver, and The Naked Chef seldom disappoints.

14. Potato Candy

When a Facebook friend mentioned a potato confection, I didn’t believe her — until I did some research. Sure enough, a recipe exists for potato candy, which combines mashed potatoes, powdered sugar, and peanut butter. I’m still not sold on the idea, so proceed at your own risk.

15. Blue Potato Strudel

Not down with purple potatoes? Maybe this recipe that has blue potatoes stuffed in phyllo dough with ricotta cheese, onion, and chives will strike your fancy. The potato-filled puffed pastry is baked until crisp and golden and served with a brown butter herb sauce drizzled on top.

16. Potato-Fennel Gratin with Gruyere Cheese

Ina Garten — who’s the totally huggable aunt I never had — offers this gratin recipe for thinly sliced potatoes married with sautéed fennel and earthy Gruyere. A different, decidedly more delicious take on run-of-the-mill scalloped spuds.

17. Boiled Potatoes

There’s no wrong way to dress up boiled potatoes, proven by these 10 boiled potato recipes that easily enhance an otherwise dull dish. My favorite has to be the variation that adds fresh dill, butter, and salt to taste. Simple, fresh, fantastic.

How do you serve spuds in your house? What are your favorite potato recipes? Let me know in the comments section below. The weirder, the better. Happy St. Patrick’s Day!

Like this article? Pin it!

This article is from Mikey Rox of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread: