recipe http://www.wisebread.com/taxonomy/term/76/all en-US 20 Gluten-Free Lunch Ideas http://www.wisebread.com/20-gluten-free-lunch-ideas <div class="field field-type-filefield field-field-blog-image"> <div class="field-items"> <div class="field-item odd"> <a href="/20-gluten-free-lunch-ideas" class="imagecache imagecache-250w imagecache-linked imagecache-250w_linked"><img src="http://wisebread.killeracesmedia.netdna-cdn.com/files/fruganomics/imagecache/250w/blog-images/6265879733_96362f1284_z.jpg" alt="family lunch" title="family lunch" class="imagecache imagecache-250w" width="250" height="140" /></a> </div> </div> </div> <p>Taking your lunch to work saves you money, but it's such a hassle when you're living with a gluten allergy. Something as simple as a peanut butter and jelly sandwich becomes a nightmare of buying expensive bread or making your own. Although you can make your own gluten-free bread ahead of time for days you want a sandwich, here's a list of 20 non-sandwich lunches for a frugal gluten-free lifestyle. (See also: <a href="http://www.wisebread.com/25-quick-cheap-lunch-ideas" title="25 Quick, Cheap Lunch Ideas">25 Quick, Cheap Lunch Ideas</a>)</p> <ol> <li><a href="http://www.wisebread.com/frugal-gluten-free-living-easy-pizza-crust">Gluten-free pizza</a></li> <li>Cream cheese wraps with <a href="http://www.wisebread.com/frugal-gluten-free-living-flour-tortillas-that-taste-great">homemade gluten-free tortillas</a></li> <li><a href="http://www.deviledeggs.com/classic_deviled_eggs.html">Deviled eggs</a></li> <li>Chef's salad</li> <li>Gluten-free pasta salad (quinoa pasta is best)</li> <li><a href="http://thaifood.about.com/od/oodlesofnoodles/r/basilcasnoodles.htm">Thai food (rice noodles)</a></li> <li>Chili</li> <li>Nachos</li> <li><a href="http://recipes.kaboose.com/brown-bag-bean-burritos.html">Burritos with gluten-free tortillas</a></li> <li><a href="http://www.cookingquinoa.net/greek-quinoa-salad/">Greek quinoa salad</a></li> <li>Veggies with hummus and cottage cheese</li> <li><a href="http://www.recipe4living.com/recipes/moroccan_lentil_salad_2.htm">Moroccan lentil salad</a></li> <li>Hard tacos</li> <li>Soft tacos with corn tortillas</li> <li><a href="http://chinesefood.about.com/od/fusionrecipes/r/lettucewraps.htm">Lettuce wraps (use gluten-free soy sauce)</a></li> <li><a href="http://www.recipe4living.com/recipes/peanut_butter_and_jelly_roll_ups.htm">Peanut butter and jelly roll-ups </a>with <a href="http://www.wisebread.com/frugal-gluten-free-living-flour-tortillas-that-taste-great">gluten-free tortillas</a></li> <li><a href="http://www.recipe4living.com/recipes/pepperoni_pizza_wraps.htm">Pepperoni pizza wraps</a> with <a href="http://www.wisebread.com/frugal-gluten-free-living-flour-tortillas-that-taste-great">gluten-free tortillas</a></li> <li>Taco salad with crunchy tortilla chips on top</li> <li>Fried rice</li> <li><a href="http://parentingsquad.com/crustless-quiche-an-easy-gluten-free-breakfast-lunch-or-snack">Quiche muffins</a>&nbsp;(recipe below)</li> </ol> <p><strong>Quiche Muffin Recipe</strong></p> <p><em>Makes 12</em></p> <p>Ingredients:</p> <ul> <li>8-10 eggs</li> <li>&frac14; cup frozen, chopped spinach (thawed)</li> <li>&frac14; cup green onions diced</li> <li>2 wedges Happy Cow swiss cheese (or 2 tablespoons cream cheese)</li> <li>3 slices lunchmeat ham, diced</li> <li>&frac14; cup mushrooms, diced</li> <li>3 cloves crushed garlic</li> <li>seasoning to taste</li> </ul> <p>Preheat your oven to 325&deg;F. Blend all of the ingredients in a food processor, or just beat very well with a whisk. Pour them into a greased cupcake pan, about 2/3 full. Place them in the oven for about 10 minutes, or until set. Allow to cool before putting them into plastic storage bags. Freeze or refrigerate. After thawing, place them in microwave on high for about 30 seconds before serving.</p> <h2>Packing Gluten-Free Lunches</h2> <p>Some of these lunches would do well if you have access to a microwave at work. Also, it pays to invest in a small cooler to keep the meats chilled before lunch.</p> <p>If you're packing lunch for your kids, here are ideas to <a href="http://parentingsquad.com/gluten-free-back-to-school-survival-guide-in-three-easy-steps">prepare your gluten-free kids to go to school</a>, with age-appropriate lunch ideas.</p> <h2>Gluten-Free Snacks</h2> <p>Snacks on the side are relatively easy. There are a lot of very gluten-free friendly snacks out there if you read the labels. Some of our family favorites are:</p> <ul> <li>Baby carrots</li> <li>Celery and peanut butter</li> <li>Kettle chips</li> <li>Tortilla chips</li> <li>Popcorn</li> <li>Pop Chips</li> <li>Apples</li> <li>Oranges</li> <li>Almonds</li> <li>Peanuts</li> <li>Honey Nut Chex (Buy them on sale and use coupons.&nbsp; We live by these snacks.)</li> </ul> <p>Also, if you really want a no-brainer and are craving sandwiches in your lunch, just bake double a batch of <a href="http://www.wisebread.com/frugal-gluten-free-living-french-bread-in-under-an-hour">gluten-free french bread</a> on Sunday, cut each loaf in half, (you should have four) and freeze the loaves. Microwave a half of one the night before work and you have yourself enough bread to make a six inch sub. This makes for an easy lunch that doesn't need a microwave at work (unless you do something really tasty like a tuna melt or a meatball sub).</p> <p>Making life as simple as possible for the gluten-challenged is what I&nbsp;spend my days doing. I'm always looking for ways to keep it cheap and simple. If you have any gluten-free lunch ideas, I'd love to hear them.</p> <p>&nbsp;</p> <br /><div id="custom_wisebread_footer"><div id="rss_tagline">This article is from <a href="http://www.wisebread.com/sonja-stewart">Sonja Stewart</a> of <a href="http://www.wisebread.com/20-gluten-free-lunch-ideas">Wise Bread</a>, an award-winning personal finance and <a href="http://www.wisebread.com/credit-cards">credit card comparison</a> website. Read more great articles from Wise Bread:</div><div class="view view-similarterms view-id-similarterms view-display-id-block_2 view-dom-id-8"> <div class="view-content"> <div class="item-list"> <ul> <li class="views-row views-row-1 views-row-odd views-row-first"> <div class="views-field-title"> <span class="field-content"><a href="http://www.wisebread.com/frugal-gluten-free-living-delicious-homemade-gluten-free-bread">Frugal Gluten-Free Living: Delicious Homemade Gluten-Free Bread</a></span> </div> </li> <li class="views-row views-row-2 views-row-even"> <div class="views-field-title"> <span class="field-content"><a href="http://www.wisebread.com/gluten-free-carb-free-noodles">Gluten-Free, Carb-Free Noodles</a></span> </div> </li> <li class="views-row views-row-3 views-row-odd"> <div class="views-field-title"> <span class="field-content"><a href="http://www.wisebread.com/homemade-gluten-free-trail-mix-bars-for-about-30-cents-each">Homemade Gluten-Free Trail Mix Bars for About 30 Cents Each</a></span> </div> </li> <li class="views-row views-row-4 views-row-even"> <div class="views-field-title"> <span class="field-content"><a href="http://www.wisebread.com/frugal-gluten-free-living-homemade-gluten-free-noodles">Frugal Gluten-Free Living: Homemade Gluten-Free Noodles</a></span> </div> </li> <li class="views-row views-row-5 views-row-odd views-row-last"> <div class="views-field-title"> <span class="field-content"><a href="http://www.wisebread.com/frugal-gluten-free-living-flour-tortillas-that-taste-great">Frugal Gluten-Free Living: Flour Tortillas that Taste Great!</a></span> </div> </li> </ul> </div> </div> </div> </div><br/></br> Food and Drink Health and Beauty allergy frugal gluten-free gluten-free lunch recipe Mon, 17 Jan 2011 15:00:10 +0000 Sonja Stewart 455893 at http://www.wisebread.com Frugalize any recipe http://www.wisebread.com/frugalize-any-recipe <div class="field field-type-filefield field-field-blog-image"> <div class="field-items"> <div class="field-item odd"> <a href="/frugalize-any-recipe" class="imagecache imagecache-250w imagecache-linked imagecache-250w_linked"><img src="http://wisebread.killeracesmedia.netdna-cdn.com/files/fruganomics/imagecache/250w/blog-images/piggy-bank-admires-sesame-beef.jpg" alt="Piggy bank admires sesame beef" title="Piggy Bank Admires Sesame Beef" class="imagecache imagecache-250w" width="250" height="180" /></a> </div> </div> </div> <p>My wife picked up a cookbook at the library--one of those beautiful cookbooks with a gorgeous pictures of each dish.  It had an above-average number of dishes that appealed to me.  But, like a lot of cookbooks, it was written with no thought of holding the line on costs.  That didn&#39;t matter, though, because my wife and I are old hands at doing that ourselves.</p> <p>The fact of the matter is that we never cook a recipe just as its written (except for candies and confections, which are sort of a special case).  We change recipes for many reasons:</p> <ul> <li>to leave out things we don&#39;t like or that someone is allergic to</li> <li>to add things that we do like or that we have and want to use</li> <li>to leave out things that we can&#39;t get or don&#39;t happen to have on hand</li> <li>to combine things that we think will go together, even if the cookbook authors didn&#39;t think of it.</li> </ul> <p>It occurred to me, though, that lots of people don&#39;t do this--they either cook something that they know how to cook, or else they follow a recipe.  What we do amounts to using recipes without necessarily following them.  I thought it might be useful to show a worked example, and then talk a bit about the general principles.</p> <p>Here&#39;s a frugalization of the Sesame-Garlic Sirloin Steak from the book my wife checked out of the library last week, <a href="http://www.amazon.com/gp/product/1581593708?ie=UTF8&amp;tag=wisbre08-20&amp;linkCode=as2&amp;camp=1789&amp;creative=9325&amp;creativeASIN=1581593708"><cite>Cooking for Two: Efficient and Delicious Meals</cite></a>.</p> <p>Now, if what you want is a thick, juicy steak, it&#39;s tough to come up with a good, cheap substitute.  In this recipe, though, the steak wasn&#39;t served that way--it was served cut into thin slices.  If you&#39;re going to cut it into thin slices anyway, I figure you might as well use pot roast.  (Sirloin was going for $5.99/lb.)</p> <p>I looked in the grocery store flier and found top round roast on sale for $3.99/lb, and would have used that, except that my wife spotted one package that was marked down even further because its sell-by date was tomorrow.  Since I was going to cook it today, that was fine, so I snapped up a roast for just $1.58/lb.  It&#39;s a fairly small roast, (a pound and a half) but there&#39;ll still be plenty left over to make sandwiches tomorrow (french dip or maybe italian beef) and maybe again the next day.</p> <p>I <a href="/save-time-money-energy-and-eat-great">pressure-cooked</a> the meat.  It&#39;s the quickest way to cook a roast and it does especially well with slightly tougher cuts of beef.  </p> <p>I put a tablespoon of oil in the pressure cooker and browned all sides of the roast over medium heat.  Then I added 2 cups of water (because I wanted one cup of broth for rice for this meal, and another cup for the french dip tomorrow), and then cooked it at high pressure for 24 minutes (because the book that came with the pressure cooker says 12 to 15 minutes per inch and the roast was about 2 inches thick).  After 24 minutes, I turned off the heat.</p> <p>While the pressure cooker was depressurizing, I made the sauce.  </p> <p>The sauce in the book had 2 tablespoons each of soy sauce and hoisin sauce, which would have been fine except we don&#39;t have hoisin sauce and I wasn&#39;t going to buy a bottle just to fix one meal.  What the hoisin sauce adds, though, is a bit of sweet, a bit of sour, and a bit of hot.  So, I took the sauce recipe from the book, boosted the soy sauce from 2 T to 3 T, and added a bit of honey, a bit of vinegar, and a bit of hot sauce.  (The hot sauce we use is very hot, so I just added a little bit.  If you use a milder hot sauce or you like your food really hot, add more.)  Here&#39;s the sauce I made:</p> <blockquote><p>3 T soy sauce<br />2 T roasted sesame seed oil<br />2 T minced garlic<br />1 T honey<br />1 T vinegar<br />8 drops hot sauce</p></blockquote> <p>In the book it&#39;s used as a marinade, but I just heated it up in a sauce pan and then poured it over the thinly sliced meat just before serving.</p> <p>As I said, the book has beautiful pictures of the dishes.  The photo for this dish was made especially attractive by sprinkling the meat with toasted sesame seeds.  We didn&#39;t have any sesame seeds in the pantry, but it turns out that you can buy four or five times as much as you need for a couple servings of sesame beef for 35 cents, so we went ahead and bought some.  In the book they also sprinkled some cilantro on the beef, but I hate cilantro, so I used parsley instead.</p> <p>After the cooker depressurized, I put the roast on the cutting board and (while it rested), I used one cup of the cooking liquid to make some instant rice.  (Normally we wouldn&#39;t have used instant, but it just worked out so well using the same cooking liquid.)  The rest of the liquid I saved in a container in the fridge and will use to make the dip for french dip sandwiches tomorrow.</p> <p>In six or seven minutes, once the rice was ready, I carved a few thin slices of the meat (cutting against the grain), poured on a little of the sauce, sprinkled the sesame seeds and parsley, and put the plate down for the photo shoot.  Once I&#39;d gotten a picture I liked, I carved a few more slices so my wife could get her serving fresh and hot.  (I ate the one in the picture.  It was yummy.)</p> <p>With that example in mind, here are the general principals for frugalizing any recipe:</p> <h2>First principle--take the recipe apart</h2> <p>There are usually three parts to a recipe.  There&#39;s the ingredients list, a preparation procedure, and a cooking procedure.  The key notion is that these things can be mixed and matched with those of other recipes however you like.</p> <h2>Second principle--use what&#39;s on sale</h2> <p>You can substitute almost any cut of beef for another--just cook it according to how that cut of beef needs to be cooked (rather than whatever it says in the recipe you&#39;re working from).  Beyond that, though, you can substitute almost anything for the main item in a recipe.  Besides substituting a cheaper cut of beef, you can substitute chicken for beef, thighs for breast, bone-in for boneless, and so on.  Just cook it as appropriate. </p> <p>Using what&#39;s on sale doesn&#39;t necessarily mean using a cheaper cut, either.  The high-end cuts go on sale as well, and sometimes you can get a better steak or roast for less than you&#39;d pay for what the recipe calls for. </p> <p>And that&#39;s just the beginning.  There&#39;s no need to stick with beef and chicken.  Pork, lamb, turkey and tofu are always available, and you can often get exotic stuff like rabbit, elk, bison, venison, and so on.  The exotics go on sale a lot less often than the ordinary stuff, but they do go on sale.  Something like venison can sometimes be obtained by barter, if you have a neighbor or relative who hunts--or even for free.  (We used to get free venison when hunting season approached if a certain relative&#39;s freezer still had some from the previous year.)</p> <p>The point is that you can go pretty far afield from whatever the recipe calls for.</p> <p>Simply cook whatever you decide to use the way it needs to be cooked (if you&#39;re not sure, just find a recipe for whatever you&#39;re using and ignore everything except the time and temperature part of the cooking instructions) and then follow the other parts of the recipe you&#39;re using as a model.  </p> <h2>Third principle--use less of an expensive main dish</h2> <p>Just because the recipe calls for 12 oz steaks doesn&#39;t mean you need serve them.  If you want to serve steaks, serve 5 oz ones.  (If you want to make the dieticians happy, serve 3 oz steaks).  Or, instead of serving steaks at all, as in the example, cut up a cheap cut of beef into thin strips and present it elegantly as a condiment on something else that provides the bulk of the meal--on a bed of greens, to make a salad or on a starch course (rice, pasta, potatoes, polenta, flatbread--whatever you like).</p> <p>With those three principals and a little flexibility, you can make any recipe as cheap as you need it to be, and still keep it delicious.</p> <br /><div id="custom_wisebread_footer"><div id="rss_tagline">This article is from <a href="http://www.wisebread.com/philip-brewer">Philip Brewer</a> of <a href="http://www.wisebread.com/frugalize-any-recipe">Wise Bread</a>, an award-winning personal finance and <a href="http://www.wisebread.com/credit-cards">credit card comparison</a> website. Read more great articles from Wise Bread:</div><div class="view view-similarterms view-id-similarterms view-display-id-block_2 view-dom-id-1"> <div class="view-content"> <div class="item-list"> <ul> <li class="views-row views-row-1 views-row-odd views-row-first"> <div class="views-field-title"> <span class="field-content"><a href="http://www.wisebread.com/15-delicious-ways-to-prepare-a-humble-head-of-cabbage">15 Delicious Ways to Prepare a Humble Head of Cabbage</a></span> </div> </li> <li class="views-row views-row-2 views-row-even"> <div class="views-field-title"> <span class="field-content"><a href="http://www.wisebread.com/50-ways-to-use-canned-salmon">50 Ways to Use Canned Salmon</a></span> </div> </li> <li class="views-row views-row-3 views-row-odd"> <div class="views-field-title"> <span class="field-content"><a href="http://www.wisebread.com/20-office-potluck-dishes-everyone-loves">20 Office Potluck Dishes Everyone Loves</a></span> </div> </li> <li class="views-row views-row-4 views-row-even"> <div class="views-field-title"> <span class="field-content"><a href="http://www.wisebread.com/15-chicken-leg-and-thigh-recipes-from-around-the-world">15 Chicken Leg and Thigh Recipes From Around the World</a></span> </div> </li> <li class="views-row views-row-5 views-row-odd views-row-last"> <div class="views-field-title"> <span class="field-content"><a href="http://www.wisebread.com/11-ways-to-eat-oats-when-you-hate-oatmeal">11 Ways to Eat Oats When You Hate Oatmeal</a></span> </div> </li> </ul> </div> </div> </div> </div><br/></br> Food and Drink frugal recipes recipe recipes Fri, 05 Sep 2008 13:25:07 +0000 Philip Brewer 2402 at http://www.wisebread.com 4 Inexpensive Breakfasts in Under Five Minutes http://www.wisebread.com/four-inexpensive-breakfasts-in-under-five-minutes <div class="field field-type-filefield field-field-blog-image"> <div class="field-items"> <div class="field-item odd"> <a href="/four-inexpensive-breakfasts-in-under-five-minutes" class="imagecache imagecache-250w imagecache-linked imagecache-250w_linked"><img src="http://wisebread.killeracesmedia.netdna-cdn.com/files/fruganomics/imagecache/250w/blog-images/100052500_501db9bf12.jpg" alt="" title="" class="imagecache imagecache-250w" width="250" height="188" /></a> </div> </div> </div> <p>For breakfast, would you like a greasy McBreakfast or an expensive caffeine boost from CoffeeBucks? Or would you like something that is not only fast and cheap, but actually might be good for you?</p> <p>I know that time is a precious commodity in the mornings, but there are options beyond the drive through. Some of these recipes can be made even cheaper, if you&rsquo;re willing to put in a few extra minutes somewhere along the way.</p> <h2>Apple Cinnamon Instant Oatmeal</h2> <p>This first recipe I found on Joseph Hall&rsquo;s blog. He has <a href="http://blog.josephhall.com/2008/02/homemade-instant-oatmeal-recipes.html">several other options</a> for improving on plain old instant oatmeal (Peach Ginger, Strawberries &lsquo;n&rsquo; Cream, Cranberry Orange) &mdash; but I&rsquo;m an old-fashioned girl when it comes to flavors and I love this option.</p> <p>3 tablespoons chopped dried apples<br /> 1/2 teaspoons ground cinnamon<br /> 2 to 3 teaspoons dark brown sugar<br /> 1/2 cup plain instant oats</p> <p>According to Joseph, all you have to do is the following:</p> <blockquote><p> Add dry ingredients to a pint- or quart-size resealable bag. Seal and shake to distribute evenly. Unseal, press out the air, and reseal. When ready to serve, pour into a bowl and cover with hot water. Allow to sit for at least a minute before stirring. Add more water, milk, cream, etc as you like. Add sugar or salt to taste. </p></blockquote> <p><em>Time and Expense:</em> Even if you count washing the dishes afterwards, you&rsquo;ll only barely graze the five-minute mark. You can make numerous batches ahead of time and even take them along to work if you can get hot water there. Want to make this option as cheap as possible? Wait for apple season to roll around, buy your apples at the lowest price possible and then dry them yourself.</p> <h2>Bacon Muffins</h2> <p>I know the name sounds a bit weird, but if you have a little time in the evening, I recommend whipping up a batch of these muffins &mdash; they&rsquo;ll make several days&rsquo; breakfasts and will last for quite awhile in the fridge. You can customize the recipe as you please and they are a great grab-and-go breakfast.</p> <p><em>Basic muffin mix</em></p> <p>2 cups all-purpose flower<br /> 1/2 tablespoon salt<br /> 1 tablespoon sugar<br /> 1 cup milk<br /> 2 eggs, well-beaten</p> <p>Mix ingredients until well-blended. Pour into greased muffin tin. Bake at 400 degrees Fahrenheit for 20 minutes. Makes 12 muffins.</p> <p>While mixing ingredients, I add about 4 slices bacon &mdash; cooked and crumbled. You can swap in just about any pre-cooked meat, or even vegetables. I go with bacon because I like a little protein to get me started and I can use turkey bacon if I&rsquo;m in a hurry &mdash; it comes pre-cooked. There are plenty of fruit-based muffins as well.</p> <p><em>Time and Expense:</em> This recipe takes a little planning ahead, but you can have up to 12 breakfasts made and ready to go in about 30 minutes. With the exception of bacon (a relatively cheap meat), these ingredients are not only cheap but also versatile.</p> <h2>Crockpot Breakfast Casserole &mdash; Southwestern Style</h2> <p>Crockpot cooking is the epitome of easy cooking: Toss stuff in, stir and leave it over night. Open it up in the morning, and you&rsquo;ve got breakfast. This is a great option if you&rsquo;ve got plenty of hungry mouths to feed &mdash; we&rsquo;re not talking about breakfast for me and my cat here.</p> <p>8 eggs<br /> 1/2 pound breakfast sausage<br /> 1 small can green chilis<br /> 1 medium onion, diced<br /> 1 green pepper, diced<br /> 1 cup grated Pepper Jack cheese<br /> 1 teaspoon butter</p> <p>Grease the crockpot with the butter. Layer meat, veggies and cheese, repeating until you&rsquo;ve used all the ingredients &mdash; your last layer should be cheese. Beat the eggs and pour over the mixture. Cover the crockpot and turn on low. Cook for 7-8 hours. Serve with salsa or sour cream.</p> <p><em>Time and Expense: </em>While there is a little bit of prep necessary, there&rsquo;s only five minutes needed in the morning to dish up and serve this breakfast casserole. And you can mix up the ingredients and use up what you have on hand. The only real must is the eggs.</p> <h2>The Breakfast Shake</h2> <p>This recipe is one of the easiest I know of that you can customize to what you actually have around. I&rsquo;ve been known to just use up little bits of several kinds of fruit or to swap in frozen condensed juice with no problems. Fresh fruit is also an option, but you&rsquo;ll need to substitute ice cubes for a portion of the yogurt or milk.</p> <p>1/2 cup frozen fruit<br /> 1 cup yogurt or milk</p> <p>Break larger fruits (like bananas) into pieces. Blend ingredients for about 30 seconds. Add sweeteners as to taste.</p> <p><em>Time and Expense: </em>While you can mix up a batch of shakes for practically cents per serving, this is one of the messier breakfast recipes I know of &mdash; especially if you&rsquo;re feeding small children. It can still be made and cleaned up in under 5 minutes, but cleaning the blender might wind up left for later.</p> <br /><div id="custom_wisebread_footer"><div id="rss_tagline">This article is from <a href="http://www.wisebread.com/thursday-bram">Thursday Bram</a> of <a href="http://www.wisebread.com/four-inexpensive-breakfasts-in-under-five-minutes">Wise Bread</a>, an award-winning personal finance and <a href="http://www.wisebread.com/credit-cards">credit card comparison</a> website. Read more great articles from Wise Bread:</div><div class="view view-similarterms view-id-similarterms view-display-id-block_2 view-dom-id-2"> <div class="view-content"> <div class="item-list"> <ul> <li class="views-row views-row-1 views-row-odd views-row-first"> <div class="views-field-title"> <span class="field-content"><a href="http://www.wisebread.com/cooking-for-beginners-10-recipes-for-kitchen-newbies">Cooking for Beginners: 10 Recipes for Kitchen Newbies</a></span> </div> </li> <li class="views-row views-row-2 views-row-even"> <div class="views-field-title"> <span class="field-content"><a href="http://www.wisebread.com/5-perfectly-respectable-uses-for-instant-mashed-potatoes">5 Perfectly Respectable Uses for Instant Mashed Potatoes</a></span> </div> </li> <li class="views-row views-row-3 views-row-odd"> <div class="views-field-title"> <span class="field-content"><a href="http://www.wisebread.com/better-brewing-12-ways-to-make-coffee-at-home">Better Brewing: 12 Ways to Make Coffee at Home</a></span> </div> </li> <li class="views-row views-row-4 views-row-even"> <div class="views-field-title"> <span class="field-content"><a href="http://www.wisebread.com/the-best-cooking-oils-for-your-heart-and-wallet">The Best Cooking Oils: For Your Heart and Wallet</a></span> </div> </li> <li class="views-row views-row-5 views-row-odd views-row-last"> <div class="views-field-title"> <span class="field-content"><a href="http://www.wisebread.com/tasty-treats-to-make-with-mulberries">Tasty Treats to Make With Mulberries</a></span> </div> </li> </ul> </div> </div> </div> </div><br/></br> Food and Drink breakfast breakfast ideas Cooking easy recipes ingredients recipe Fri, 22 Feb 2008 22:00:00 +0000 Thursday Bram 1828 at http://www.wisebread.com Six Boneless Dishes for the Hot Wing Crowd http://www.wisebread.com/six-boneless-dishes-for-the-hot-wing-crowd <div class="field field-type-filefield field-field-blog-image"> <div class="field-items"> <div class="field-item odd"> <a href="/six-boneless-dishes-for-the-hot-wing-crowd" class="imagecache imagecache-250w imagecache-linked imagecache-250w_linked"><img src="http://wisebread.killeracesmedia.netdna-cdn.com/files/fruganomics/imagecache/250w/blog-images/hot wings.jpg" alt="" title="" class="imagecache imagecache-250w" width="250" height="244" /></a> </div> </div> </div> <p class="MsoNormal">The holidays are some of the best times to eat party foods, including those that get served up at your local happy hour hangout.<span> </span>I love hot wings as much as the next gal, but admittedly, I get a little nervous when it comes to eating them graciously in front of other partygoers.<span> </span>Check out these six delicious options to get great buffalo flavor without the extra grease (and lots of little bones). </p> <p class="MsoNormal"><strong>Soup</strong> – Hot, creamy soups usually go over very well during the cold seasons, so why not kick it up a little with some <a href="http://www.recipezaar.com/200044">Buffalo Chicken Soup</a>?<span> </span>Made from basic ingredients, this soup can be a snack or an entrée for any kind of crowd.<span> </span>Garnished with extra chicken, bleu cheese crumbles, and lots of Tabasco, this soup would be great over rice! </p> <p class="MsoNormal"><strong>Pizza</strong> – Following my tips for <a href="/gourmet-pizza-for-less-than-a-buck">making pizza for less than a buck</a>, you can bake your own Buffalo Chicken Pizza to feed the masses.<span> </span>Use grilled chicken breast strips, or diced rotisserie coated with hot sauce, along with crumbly bleu cheese, shredded cheddar, and green onion for your toppings.<span> </span>For extra zip, make a dipping sauce from marinara and 2 teaspoons hot sauce.<span> </span>You will not be disappointed!<span> </span>(Calzones are the perfect variation on this idea.) </p> <p class="MsoNormal"><strong>Salad</strong> – Buffalo Chicken Salads are all the rage in many restaurants.<span> </span>It’s simple to do yourself with your favorite salad mix or a bed of crisp spinach leaves.<span> </span>Top with chicken, bleu cheese dressing, and red pepper flakes.<span> </span>For something a little more filling, take the completed salad, mix it up, and stuff it into a tortilla or pita pocket! </p> <p class="MsoNormal"><strong>Subs</strong> – Any sandwich can be made the hot wing way, but submarines sandwiches are party food!<span> </span>A foot-long can be made from whole grilled chicken breasts smothered in wing sauce, bleu cheese, lettuce, tomato, and onions.<span> </span>Cut it into individual slices held together with a toothpick for easy snacking. </p> <p class="MsoNormal"><strong>Dip</strong> – Definitely not healthy, this is a yummy way to put hot wing flavor on a dipping cracker.<span> </span>Combine 2 cans chicken breast, 2 packages cream cheese, 1 cup ranch or bleu cheese dressing, 1 cup shredded cheddar cheese, and hot sauce to taste.<span> </span>Spread the mixture into a lightly greased pie pan, and bake for 15 minutes at 350 degrees.<span> </span>Serve hot with your favorite cracker or corn chip, and prepare to be adored! </p> <p class="MsoNormal"><strong>Pasta</strong> – Yes it is possible to combine your love for Italian with the need for some hot wings!<span> </span>Put together this <a href="http://www.recipezaar.com/132149">quick Buffalo Chicken Lasagna</a> to wow your friends and warm up the party.<span> </span>This is a great recipe to put together in advance and freeze until the day you plan to bake it. </p> <p class="MsoNormal">Just because you are growing as a person doesn’t mean you ever have to put away your hot wing ways.<span> </span>Put a little class into your next wing night, and let the beer take care of itself! </p> <br /><div id="custom_wisebread_footer"><div id="rss_tagline">This article is from <a href="http://www.wisebread.com/linsey-knerl">Linsey Knerl</a> of <a href="http://www.wisebread.com/six-boneless-dishes-for-the-hot-wing-crowd">Wise Bread</a>, an award-winning personal finance and <a href="http://www.wisebread.com/credit-cards">credit card comparison</a> website. Read more great articles from Wise Bread:</div><div class="view view-similarterms view-id-similarterms view-display-id-block_2 view-dom-id-3"> <div class="view-content"> <div class="item-list"> <ul> <li class="views-row views-row-1 views-row-odd views-row-first"> <div class="views-field-title"> <span class="field-content"><a href="http://www.wisebread.com/flashback-friday-104-sweet-ways-to-celebrate-valentines-day">Flashback Friday: 104 Sweet Ways to Celebrate Valentine&#039;s Day</a></span> </div> </li> <li class="views-row views-row-2 views-row-even"> <div class="views-field-title"> <span class="field-content"><a href="http://www.wisebread.com/flashback-friday-41-coffee-hacks-that-will-instantly-improve-your-morning">Flashback Friday: 41 Coffee Hacks That Will Instantly Improve Your Morning</a></span> </div> </li> <li class="views-row views-row-3 views-row-odd"> <div class="views-field-title"> <span class="field-content"><a href="http://www.wisebread.com/15-delicious-dishes-made-better-with-salsa">15 Delicious Dishes Made Better With Salsa</a></span> </div> </li> <li class="views-row views-row-4 views-row-even"> <div class="views-field-title"> <span class="field-content"><a href="http://www.wisebread.com/tasty-treats-to-make-with-mulberries">Tasty Treats to Make With Mulberries</a></span> </div> </li> <li class="views-row views-row-5 views-row-odd views-row-last"> <div class="views-field-title"> <span class="field-content"><a href="http://www.wisebread.com/10-healthy-ways-to-have-ice-cream-for-breakfast">10 Healthy Ways to Have Ice Cream for Breakfast</a></span> </div> </li> </ul> </div> </div> </div> </div><br/></br> Frugal Living Food and Drink Food hot wings recipe Mon, 24 Dec 2007 05:20:50 +0000 Linsey Knerl 1537 at http://www.wisebread.com DIY Prime Rib http://www.wisebread.com/diy-prime-rib <p><img src="http://wisebread.killeracesmedia.netdna-cdn.com/files/fruganomics/wisebread_imce/primerib.jpg" alt="prime rib" title="prime rib" width="339" height="254" align="bottom" /><br />Prime Rib may sound intimidating to try at home. After all, restaurants can charge an upwards of $35 (think <a href="http://www.lawrysonline.com/theprimerib_beverlyhills_gen_info.asp">Lawry&#39;s</a>) per cut.<span> </span>But it is one of those dishes where once you get the timing right, it&#39;s really easy, and a huge deal.<span> </span>Instead of spending $35 a person, you end up spending less than $10 per person. </p> <!--break--><!--break--><p class="MsoNormal">Now, I am aware that there are places that serve Prime Rib for less than $35.<span> </span>But I like my meat medium rare, and that means quality matters…a lot.<span> </span>It needs to be tender, juicy, and flavorful.<span> </span>It&#39;s hard to find a restaurant that charges much less and is able to really deliver.<span> </span>Vegas is the exception, of course.<span> </span>But since I don&#39;t live there, the best thing to do for the taste buds and the wallet, is to make it at home.</p> <p class="MsoNormal">This recipe was tweaked from Alton Brown&#39;s <a href="http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_17372,00.html"><span class="headline1">Dry Aged Standing Rib Roast</span> Recipe</a>.<span> </span>He&#39;s a little more specific with the dry aging and oven process—we don&#39;t use a rack for the dry age nor a planter in the oven.<span> </span>He uses salt and pepper for seasoning, where we use <a href="http://www.lawrys.com/index.cfm?lry_value=products&amp;prodtype=spiceblends">Lawry&#39;s seasoning salt</a>.<span> </span>And we don&#39;t make our own Au Jus.<span> </span>We&#39;ve tried, several times with several different recipes, but we still like using <a href="http://www.lawrys.com/index.cfm?lry_value=products&amp;prodtype=seasoningmixes">Lawry&#39;s Au Jus mix</a> (found in most supermarkets).<span> </span>We do scrape whatever drippings we can get off the roasting pan, but it&#39;s not much, and might look a little scary to guests.</p> <p class="MsoNormal"><strong>The Rib Roast</strong><br />We buy our rib roasts at Costco.<span> </span>It&#39;s about $8-$9 per pound.<span> </span>When you&#39;re trying to decide how many pounds to get, a good rule of thumb is about 3/4 pound per person (give or take 1/4 pound depending on size and appetite).<span> </span>This is also taking into account that you will have a few sides with the meal.<span> </span></p> <p class="MsoNormal">This is definitely not something you can make for 1 or 2 people.<span> </span>A small rib roast can feed about 5-7 people.<span> </span>The large ones (the ones you have to knock on the glass and ask the Costco butcher for) can feed 20+.<span> </span>We&#39;ve done large and small following the same procedure and it always comes out just right.</p> <p class="MsoNormal"><strong>Dry Aging</strong><br />We discovered this to be key to getting a truly tender piece of roast.<span> </span>Alton recommends doing this for 3 days.<span> </span>We normally do about 24 hours.<span> </span>I do remember that the one time we aged it for 2-3 days, it was super tender.<span> </span>But we just usually don&#39;t get a chance to get the rib roast 3 days in advance and the 24 hours make a big enough difference.<span> </span></p> <p class="MsoNormal">Take the roast out of the packaging.<span> </span>Place the roast on a plate on top of a few layers of paper towels.<span> </span>Put this in the back of your refrigerator (the coldest, driest part).<span> </span>Our frig temperature is at about 40 degrees.<span> </span>It shouldn&#39;t be any higher than this.<span> </span>Change the towels and flip the roast every 12 hours.</p> <p class="MsoNormal"><strong>Let the roasting begin</strong><br />Set the oven to 250 degrees.<span> </span>Take the roast out and rub with olive oil and sprinkle with <a href="http://www.lawrys.com/index.cfm?lry_value=products&amp;prodtype=spiceblends">Lawry&#39;s seasoning salt</a> .<span> </span>Sprinkle enough to get the whole roast, but not so much that you can&#39;t see the meat anymore.<span> </span>Place on a <a href="http://www.amazon.com/gp/product/B0009W7EC6?ie=UTF8&amp;tag=wisbre03-20&amp;linkCode=as2&amp;camp=1789&amp;creative=9325&amp;creativeASIN=B0009W7EC6"> roasting pan</a>. Stick a <a href="http://www.amazon.com/gp/product/B00004XSC5?ie=UTF8&amp;tag=wisbre03-20&amp;linkCode=as2&amp;camp=1789&amp;creative=9325&amp;creativeASIN=B00004XSC5">probe thermometer</a> into the center of the roast and set for 122 degrees (medium rare).<span> </span>Roast until the alarm beeps.<span> </span>It&#39;ll take a few hours.</p> <p class="MsoNormal"><strong>The perfect crust</strong><br />When the roast reaches 122 degrees, take it out and turn up the oven to 500 degrees.<span> </span>While waiting for the oven to heat up, cover the roast loosely in foil to keep it cooking.<span> </span>When the oven is ready at 500 degrees, place the roast back in (remove the foil) for 10-15 minutes (you&#39;ll hear some popping/sizzling sounds).<span> </span>Remove and cover with foil.<span> </span>Let it rest for at least 15 minutes before cutting into it (this would be a good time to make the <a href="http://www.lawrys.com/index.cfm?lry_value=products&amp;prodtype=seasoningmixes">Au Jus</a>).</p> <p class="MsoNormal">You can also wait until you&#39;re 30 minutes away from serving to blast it at 500.<span> </span>Sometimes we overestimate how long it would take so we let the roast sit out covered in foil for an hour or two before we put it back into the oven for the crust.<span> </span>Just remember that it&#39;ll take some time for the oven to get up to 500 (at least for our old oven) and you&#39;ll need to give time for it to rest before cutting into it.</p> <p class="MsoNormal">That&#39;s it! Enjoy!</p> <br /><div id="custom_wisebread_footer"><div id="rss_tagline">This article is from <a href="http://www.wisebread.com/lynn-truong">Lynn Truong</a> of <a href="http://www.wisebread.com/diy-prime-rib">Wise Bread</a>, an award-winning personal finance and <a href="http://www.wisebread.com/credit-cards">credit card comparison</a> website. Read more great articles from Wise Bread:</div><div class="view view-similarterms view-id-similarterms view-display-id-block_2 view-dom-id-4"> <div class="view-content"> <div class="item-list"> <ul> <li class="views-row views-row-1 views-row-odd views-row-first"> <div class="views-field-title"> <span class="field-content"><a href="http://www.wisebread.com/perfect-peanut-sauce">Perfect Peanut Sauce</a></span> </div> </li> <li class="views-row views-row-2 views-row-even"> <div class="views-field-title"> <span class="field-content"><a href="http://www.wisebread.com/four-inexpensive-breakfasts-in-under-five-minutes">4 Inexpensive Breakfasts in Under Five Minutes</a></span> </div> </li> <li class="views-row views-row-3 views-row-odd"> <div class="views-field-title"> <span class="field-content"><a href="http://www.wisebread.com/tasty-treats-to-make-with-mulberries">Tasty Treats to Make With Mulberries</a></span> </div> </li> <li class="views-row views-row-4 views-row-even"> <div class="views-field-title"> <span class="field-content"><a href="http://www.wisebread.com/20-easy-ways-to-stretch-your-grocery-dollars">20 Easy Ways to Stretch Your Grocery Dollars</a></span> </div> </li> <li class="views-row views-row-5 views-row-odd views-row-last"> <div class="views-field-title"> <span class="field-content"><a href="http://www.wisebread.com/cooking-without-crepe-pans-and-other-expensive-kitchen-tools">Cooking Without Crepe Pans and Other Expensive Kitchen Tools</a></span> </div> </li> </ul> </div> </div> </div> </div><br/></br> Food and Drink Cooking Food prime rib recipe roast Fri, 04 May 2007 18:35:35 +0000 Lynn Truong 596 at http://www.wisebread.com Can't Cook? Fake It. Easiest French Recipe, Ever. http://www.wisebread.com/cant-cook-fake-it-easiest-french-recipe-ever <p><img src="http://wisebread.killeracesmedia.netdna-cdn.com/files/fruganomics/wisebread_imce/fennel.jpg" alt=" " width="319" height="208" /></p> <p>Sometimes you have to cook to impress. Fortunately, there are dishes out there that are so deceptively delicious that no one will ever have to know that you whipped it up in ten minutes using the bare minimum of ingredients. </p> <p>This is one of those recipes.</p> <p>Fennel is a bulb, related to dill, that grows wild all over the place, especially in northern California. It has a sweet, licorice-like taste when it&#39;s raw, and is enjoyed throughout much of mainland Europe and even parts of Asia as a part of fine cuisine.</p> <p>In its wild form, fennel&#39;s fronds are popular with swallowtail caterpillars. I used to work at a wildlife refuge in the East Bay outside San Francisco, and part of our job was to go out hunting for swallowtail cocoons in the fennel fronds. We would collect cocoons, and safely hatch them in our butterfly house, then release them when they butterflies were strong enough to fly. </p> <p>Swallowtail caterpillars are voracious eaters, and in the springtime, you can see them snacking like little potheads with the munchies on wild fennel all over the Bay Area.</p> <p>[<img src="http://wisebread.killeracesmedia.netdna-cdn.com/files/fruganomics/wisebread_imce/fennelswallow.jpg" alt=" " width="168" height="178" align="left" />By the way, if you take this fennel dish to a dinner party, you can use this tidbit to impress the host. &quot;You know,&quot; you can say sagely, &quot;Wild fennel fronds are a favorite of the swallowtail caterpillar.... what&#39;s that? Oh, no. <em>This isn&#39;t wild fennel</em>. No caterpillars were harmed in the making of this dish.&quot; And then you can chuckle a bit, and everyone with think that you are awesome <strong>and</strong> wise.]</p> <p>I stole this recipe from <a href="http://www.amazon.com/Three-Black-Skirts-Need-Survive/dp/0761119396">Three Black Skirts</a>, a cute little book by Anna Johnson. She claimed that the recipe was basically what French women cook when they don&#39;t feel like cooking. I don&#39;t know if this is true or not, but I&#39;ve made it dozens of times, and it&#39;s always a hit.</p> <p>Basic recipe:</p> <ul> <li>Three or more bulbs of fennel</li> <li>Heavy cream (pint or less)</li> <li>Salt</li> <li>Pepper</li> </ul> <p>Remove fennel stalks (the green part at the top - hack it off) and slice off the very bottom of the bulb. Save some of the fronds for garnish. Wash and thinly slice the fennel bulbs. Combine all ingredients in a glass baking pan. Bake at 400 degrees F for as long as it takes for the fennel to become soft and the top to brown.</p> <p>That&#39;s pretty much it. The amount of cream you use is up to you, but I don&#39;t ever let the cream cover the raw fennel, since the fennel will collapse and reduce as it cooks. I like a lot of salt, but some people don&#39;t, and I&#39;m addicted to cracked black pepper, so I use a lot of that. </p> <p>What you end up with is sort of a fennel au gratin. The fennel&#39;s sweetness and heady scent is tempered by the cream and the heat of the oven, and it&#39;s tender and succulent. It&#39;s usually served with a loaf of crusty French bread and far too many glasses of white wine, but it doesn&#39;t have to be limited to that serving style (although, if that also sounds like a good dinner to you, be my guest!). If you show up to a dinner party with a warming dish of baked creamy fennel and some kick-ass artesian bread, you&#39;ll be a gourmet hit! And it shouldn&#39;t cost more than $10, including the bread.</p> <p>The great thing about simple recipes is that you can embellish them and make them your own. Here are some optional ingredients that can be tossed in to change the dish&#39;s character. You can use creamy fennel as a topping for baked fish or chicken, or add cream cheese and gruyere and make it into a dip, or even use it as a pasta sauce.</p> <p>Optional ingredients - use one at a time or combine as desired:</p> <ul> <li>dill weed</li> <li>basil</li> <li>crumbled bacon</li> <li>sliced onion</li> <li>crushed garlic</li> <li>lemon zest</li> <li>tarragon</li> <li>thyme</li> <li>chopped hazelnuts</li> <li>sliced sunchokes</li> <li>anchovies</li> <li>bay leaves</li> <li>pink pepper</li> <li>feta cheese</li> <li>crab meat</li> <li>parsley</li> </ul> <p>The options are limitless, really. Herbs and spices make a big difference in such a versatile dish.</p> <p>A note about price: Fennel bulbs can be bloody expensive. It all depends on the time of year that you get them - they&#39;re usually best and cheapest during the summer. But shop around - farmer&#39;s markets usually have the best prices. Don&#39;t buy the fennel if it&#39;s too brown and bruised on the outside.</p> <p>On a side note, this dish can be made without fennel if you want to use something else more zippy - like Walla Walla Sweet onions. They&#39;re not available year-round either, but they cook up beautifully in this creamy dish, and really are sweet.</p> <p><em>(Bulb picture by </em><a href="http://www.cookingatdebras.com/"><em>Debra Samuels</em></a><em>. Caterpillar picture by </em><a href="http://www.flickr.com/people/shelly-and-roy/"><em>Shelly and Roy</em></a><em>.)</em></p> <br /><div id="custom_wisebread_footer"><div id="rss_tagline">This article is from <a href="http://www.wisebread.com/andrea-karim">Andrea Karim</a> of <a href="http://www.wisebread.com/cant-cook-fake-it-easiest-french-recipe-ever">Wise Bread</a>, an award-winning personal finance and <a href="http://www.wisebread.com/credit-cards">credit card comparison</a> website. Read more great articles from Wise Bread:</div><div class="view view-similarterms view-id-similarterms view-display-id-block_2 view-dom-id-5"> <div class="view-content"> <div class="item-list"> <ul> <li class="views-row views-row-1 views-row-odd views-row-first"> <div class="views-field-title"> <span class="field-content"><a href="http://www.wisebread.com/20-gluten-free-lunch-ideas">20 Gluten-Free Lunch Ideas</a></span> </div> </li> <li class="views-row views-row-2 views-row-even"> <div class="views-field-title"> <span class="field-content"><a href="http://www.wisebread.com/four-inexpensive-breakfasts-in-under-five-minutes">4 Inexpensive Breakfasts in Under Five Minutes</a></span> </div> </li> <li class="views-row views-row-3 views-row-odd"> <div class="views-field-title"> <span class="field-content"><a href="http://www.wisebread.com/15-easy-dinner-party-dishes-you-can-make-in-advance">15 Easy Dinner Party Dishes You Can Make in Advance</a></span> </div> </li> <li class="views-row views-row-4 views-row-even"> <div class="views-field-title"> <span class="field-content"><a href="http://www.wisebread.com/perfect-peanut-sauce">Perfect Peanut Sauce</a></span> </div> </li> <li class="views-row views-row-5 views-row-odd views-row-last"> <div class="views-field-title"> <span class="field-content"><a href="http://www.wisebread.com/how-to-start-a-frugal-dinner-club">How to Start a Frugal Dinner Club</a></span> </div> </li> </ul> </div> </div> </div> </div><br/></br> Food and Drink baguette cream dinner party fennel bulb French recipe Sun, 22 Apr 2007 02:57:16 +0000 Andrea Karim 542 at http://www.wisebread.com Perfect Peanut Sauce http://www.wisebread.com/perfect-peanut-sauce <div class="field field-type-filefield field-field-blog-image"> <div class="field-items"> <div class="field-item odd"> <a href="/perfect-peanut-sauce" class="imagecache imagecache-250w imagecache-linked imagecache-250w_linked"><img src="http://wisebread.killeracesmedia.netdna-cdn.com/files/fruganomics/imagecache/250w/blog-images/4448026843_d41fe36559_z_0.jpg" alt="peanut sauce" title="peanut sauce" class="imagecache imagecache-250w" width="250" height="202" /></a> </div> </div> </div> <p>I've been trying, almost unsuccessfully, to become a vegan again. It's difficult, especially when you are surrounded by <a href="http://www.wisebread.com/6-plant-based-diet-tricks-for-carnivores">carnivores</a>. Especially dismissive carnivores. But I was vegan once before, and I'd like to try it again, since it was the only time in my life where I truly felt healthy and vibrant. I'm pretty sure that (along with exercise) veganism is the key to being a good diabetic, and to weight loss &mdash; at least for me.</p> <p>One of the things I've noticed about veganism is the importance of getting enough fat in your diet. Oh, sure, there's the protein issue, but I eat lots of tofu and have never had a problem with anemia. Another problem for vegans, especially busy vegans who don't live on organic vegetable farms with their dreadlocked children and professional chef spouse, is making veggies taste really good, good enough to overpower the desire to give up and head to the nearest fast food chain. (See also: <a href="http://www.wisebread.com/25-frugal-items-for-your-organic-vegan-grocery-list">25 Frugal Items for Your Organic Vegan Grocery List</a>)</p> <p>You can only sautee some kale in olive oil and garlic so many times before you want to scream.</p> <p>But without fat, you can stuff your face with <a href="http://www.wisebread.com/25-cheap-and-tasty-frozen-broccoli-recipes">broccoli</a> until the cows come home, and you'll still be hungry. In fact, you might start eyeing the cows with newfound enthusiasm.</p> <p>Behold peanut sauce! One of my new tactics is to whip up a bunch of kick-ass vegan sauces that I can just throw on top of whatever it is that I'm planning on eating. I'll be publishing others over the next few weeks. None of the recipes will be limited to vegans, of course. They taste great on fish and <a href="http://www.wisebread.com/10-things-to-do-with-chicken-leg-quarters">chicken</a>, or even other meats. You can throw them on at the last minute, or add broth and stew all kinds of things in them.</p> <p><em>Note: People with peanut allergies can substitute other nut butters, or soy butter, in place of the peanut butter.</em></p> <h2>Perfect Peanut Sauce</h2> <p>My first recipe comes from <a href="http://cookingwithamy.blogspot.com/2005/07/perfect-peanut-sauce-recipe.html">Cooking with Amy</a>. It's my favorite one, and so easy to make. It's what I use for dipping vegan spring rolls.</p> <ul> <li>1/4 cup peanut butter (natural, no sugar added kind)</li> <li>2 teaspoons soy sauce</li> <li>1 tablespoon brown sugar</li> <li>1 tablespoon fresh lemon or lime juice</li> <li>1/4 cup coconut milk (lite is fine, if you prefer or substitute water)</li> <li>1/4 cup water</li> <li>red chili flake to taste</li> <li>chili garlic sauce to taste or 1 clove crushed garlic</li> </ul> <p><strong>Optional</strong></p> <ul> <li>sesame oil</li> <li>curry paste</li> <li>grated ginger</li> <li>shallots sauteed till brown in oil</li> <li>Worcestershire sauce (Raedia's idea)* <em>Editor's update - Worcestershire sauce is not vegan</em></li> </ul> <p>Combine all ingredients with a whisk in a small bowl, adding the water last. Pour into a small saucepan and heat over medium heat until sauce begins to bubble and thicken. Experiment with this sauce adding a teaspoon at a time of one the optional additions and tasting as you go. Serve hot or cold.</p> <h2>Thai Peanut Sauce</h2> <p>AllRecipes.com offers this great recipe for <a href="http://allrecipes.com/Recipe/The-Best-Thai-Peanut-Sauce/Detail.aspx">Thai peanut sauce</a>, which I like best with tofu. I LOVE the cilantro in it.</p> <ul> <li>1 1/2 cups creamy peanut butter</li> <li>1/2 cup coconut milk</li> <li>3 tablespoons water</li> <li>3 tablespoons fresh lime juice</li> <li>3 tablespoons soy sauce</li> <li>1 tablespoon fish sauce</li> <li>1 tablespoon hot sauce</li> <li>1 tablespoon minced fresh ginger root</li> <li>3 cloves garlic, minced</li> <li>1/4 cup chopped fresh cilantro</li> </ul> <p>In a bowl, mix the peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger, and garlic. Mix in the cilantro just before serving.</p> <h2>Indonesian Peanut Sauce</h2> <p><a href="http://homecooking.about.com/library/archive/blsauce33.htm">About.com</a> offers this recipe for Indonesian peanut sauce. It's a little tangier, and perfect over salads (like Indonesian specialty salad gado gado &mdash; and yes, I know that gado gado isn't technically vegan, but it's close enough for this post). It's a little more labor-intensive, but lip-smackingly good!</p> <p>Yield: 1 cup</p> <ul> <li>1 teaspoon sea salt</li> <li>2 garlic cloves, minced (1 tablespoon)</li> <li>12 chiles de arbol or chiles Japones, softened in hot water, dried, seeded, and minced</li> <li>1 tablespoon minced galangal or ginger</li> <li>1 stalk lemongrass, tough outer layers and green parts removed, minced (1/4 cup)</li> <li>2 shallots, minced (1/4 cup)</li> <li>1 teaspoon red miso</li> <li>3 tablespoon vegetable oil</li> <li>1/4 cup plus 1 tablespoon sugar</li> <li>1/4 cup creamy peanut butter</li> <li>1/2 cup coconut cream</li> <li>1/4 cup tamarind juice</li> </ul> <p>Pound the salt and garlic in a mortar with a pestle into a fine paste. Add the chiles and pound to a puree. One at a time, add the galangal, lemongrass, shallots, and red miso, in sequence, adding each one only after the previous ingredient has been completely pureed and incorporated into the paste. Transfer to a bowl or to a glass jar with a right-fitting lid. Refrigerated, the seasoning paste will keep for a month.</p> <p>Or, if using a blender, add all the above ingredients plus the vegetable oil and puree.</p> <p>Saute the chile paste in the oil (or the chile paste-oil mixture) in a saucepan over mediium-high heat until it exudes a pleasant aroma, about 2 to 3 minutes. Lower the heat and add the sugar, peanut butter, coconut cream and tamarind juice. Stir to mix, and heat until the mixture boils and thickens, about 2 minutes.</p> <p>Transfer to a bowl and let cool before serving. Stored in a glass jar with a tight-fitting lid in the refrigerator, the sauce will keep for a couple of weeks. If it congeals and thickens, dilute with 2 to 3 tablespoons water and cook over low heat in a saucepan, stirring until smooth.</p> <br /><div id="custom_wisebread_footer"><div id="rss_tagline">This article is from <a href="http://www.wisebread.com/andrea-karim">Andrea Karim</a> of <a href="http://www.wisebread.com/perfect-peanut-sauce">Wise Bread</a>, an award-winning personal finance and <a href="http://www.wisebread.com/credit-cards">credit card comparison</a> website. Read more great articles from Wise Bread:</div><div class="view view-similarterms view-id-similarterms view-display-id-block_2 view-dom-id-6"> <div class="view-content"> <div class="item-list"> <ul> <li class="views-row views-row-1 views-row-odd views-row-first"> <div class="views-field-title"> <span class="field-content"><a href="http://www.wisebread.com/so-you-think-youre-a-carnivore">So, You Think You&#039;re a Carnivore?</a></span> </div> </li> <li class="views-row views-row-2 views-row-even"> <div class="views-field-title"> <span class="field-content"><a href="http://www.wisebread.com/diy-prime-rib">DIY Prime Rib</a></span> </div> </li> <li class="views-row views-row-3 views-row-odd"> <div class="views-field-title"> <span class="field-content"><a href="http://www.wisebread.com/25-frugal-items-for-your-organic-vegan-grocery-list">25 Frugal Items for Your Organic Vegan Grocery List</a></span> </div> </li> <li class="views-row views-row-4 views-row-even"> <div class="views-field-title"> <span class="field-content"><a href="http://www.wisebread.com/35-mouth-watering-lentil-recipes">35 Mouth Watering Lentil Recipes</a></span> </div> </li> <li class="views-row views-row-5 views-row-odd views-row-last"> <div class="views-field-title"> <span class="field-content"><a href="http://www.wisebread.com/four-inexpensive-breakfasts-in-under-five-minutes">4 Inexpensive Breakfasts in Under Five Minutes</a></span> </div> </li> </ul> </div> </div> </div> </div><br/></br> Food and Drink Cooking Food healthy fat peanut sauce protein recipe salad dressing vegan vegetarian weight loss Wed, 18 Apr 2007 17:05:22 +0000 Andrea Karim 524 at http://www.wisebread.com When Good Food Goes Bad Part VI: Apples http://www.wisebread.com/when-good-food-goes-bad-part-vi-apples <p><img src="http://wisebread.killeracesmedia.netdna-cdn.com/files/fruganomics/wisebread_imce/evilapp.jpg" alt=" " width="269" height="286" /></p> <p>I hail from The Apple Capital of the World, so I know a thing or two about apples. For instance, <a href="http://www.3appleplan.com/Success/">eating three apples a day</a> helps you lose weight.</p> <p>That is, if you can manage to eat three apples a day. As somone who really loves apples, I can attest that apple fatigue is REALLY easy to come by. </p> <p>My mother, in addition to supplying my Peeps habit, is my apple dealer. OK, apple-giver. When she comes to visit, she brings me bags of apples from the warehouses of our hometown, where apples are much, much cheaper and can be purchased directly from growers. And I eat at least an apple a day, and it&#39;s true that I do feel better and get sick less when I keep up the &quot;at least one per day&quot; regimen. I still go see my doctor, though, because he is incredibly handsome.</p> <p>Anyway, I recently found myself, through a chain of events that is far too boring to recount here, to be the recipient of at least three bags of apples. Even eating three a day, I wasn&#39;t getting anywhere. My newly-restarted veggie and fruit deilvery service delivered another bag, and my fridge was starting to look like the apple warehouses back home.</p> <p>So, apples: I tend to make apple sauce and apple tarts, just so I can get my fix. The apple sauce still falls within the realm of healthy eating - the tart, alas, counteracts most of the goodness brought by the apples. And of course, the BEST way to eat an apple is raw. But if you&#39;ve got too many and you&#39;re worried about one bad apple spoiling the whole bunch, here are a couple recipes to help you prevent waste and eat happily.</p> <h4>Apple-Berry-Sauce</h4> <p><img src="http://wisebread.killeracesmedia.netdna-cdn.com/files/fruganomics/wisebread_imce/applesauce_0.jpg" alt=" " width="259" height="216" /></p> <p>The great thing about apple sauce is that you cook it and mash it up quite a bit, the result being that you can&#39;t really tell what was in there before. Any kind of apple will do. I also throw in other fruit that is looked threatening aged. Tonight, for example, my apple-fruit sauce consisted of three Granny Smith apples, five pink lady apples, one mango, a bag of organic blueberries, the juice from one orange that was starting to mold on th outside, and one Fuji apple for good luck. I don&#39;t add any sugar to my apple sauces, because I like them a little tart, and there&#39;s enough sugar in fruit as it is - but that&#39;s really up to you.</p> <p><strong>Ingredients:</strong></p> <ul> <li>Bunch of fruit, sliced into large chunks, rinsed</li> <li>Water</li> </ul> <p><strong>Directions</strong></p> <p>Throw about 1/2 cup of water in a big pot. Boil, add fruit, boil for 10 minutes, then cook on low for about an hour or until everything is mushy. Smash with a potato masher or blend in a food processor. Add sugar (or Stevia, or Splenda) to taste with each individual serving.</p> <h4>Fruit Tart</h4> <p>Because I&#39;m diabetic, I can&#39;t have lots of pastries. So I compromise by making the apple tart without the tart.</p> <p><strong>Ingredients:</strong></p> <ul> <li>Lots of apples and pears (peeled or unpeeled, enough to more or less fill a baking dish), sliced thin (I bought a <a href="http://www.amazon.com/Oneida-Polished-Mandolin-Interchangable-Slicer/dp/B0009HHZ20/ref=sr_1_12/102-9974338-1444907?ie=UTF8&amp;s=kitchen&amp;qid=1176443450&amp;sr=1-12">mandoline</a> to do this)</li> <li>Additional fruit (optional)</li> <li>Brown sugar</li> <li>Kosher salt</li> <li>Half stick melted butter or margarine</li> <li>Chopped nuts of your choice</li> <li>Wheat germ (optional)</li> </ul> <p><strong>Directions:</strong></p> <p>Layer the apple and pear slices in a thin layer at the bottom of a large greased baking pan. Drizzle melted butter on top, then sprinkle with chopped nuts and wheatgerm. Repeat layers until all ingredients are used up. Every third later, sprinkle an eensy bit of salt.</p> <p>Cover with tin foil and bake at 350 degrees until the volume has decreased by about half. Uncover, turn off heat, but leave the pan in the oven to brown the top lightly. You can broil it if you wish to get a more crispy top. Slice and eat. REALLY good with ice cream.</p> <br /><div id="custom_wisebread_footer"><div id="rss_tagline">This article is from <a href="http://www.wisebread.com/andrea-karim">Andrea Karim</a> of <a href="http://www.wisebread.com/when-good-food-goes-bad-part-vi-apples">Wise Bread</a>, an award-winning personal finance and <a href="http://www.wisebread.com/credit-cards">credit card comparison</a> website. Read more great articles from Wise Bread:</div><div class="view view-similarterms view-id-similarterms view-display-id-block_2 view-dom-id-1"> <div class="view-content"> <div class="item-list"> <ul> <li class="views-row views-row-1 views-row-odd views-row-first"> <div class="views-field-title"> <span class="field-content"><a href="http://www.wisebread.com/18-easy-and-delicious-ways-to-enjoy-apples">18 Easy and Delicious Ways to Enjoy Apples</a></span> </div> </li> <li class="views-row views-row-2 views-row-even"> <div class="views-field-title"> <span class="field-content"><a href="http://www.wisebread.com/four-inexpensive-breakfasts-in-under-five-minutes">4 Inexpensive Breakfasts in Under Five Minutes</a></span> </div> </li> <li class="views-row views-row-3 views-row-odd"> <div class="views-field-title"> <span class="field-content"><a href="http://www.wisebread.com/12-great-ways-to-eat-bananas">12 Great Ways to Eat Bananas</a></span> </div> </li> <li class="views-row views-row-4 views-row-even"> <div class="views-field-title"> <span class="field-content"><a href="http://www.wisebread.com/is-a-farm-share-a-smart-buy-for-your-household">Is a Farm Share a Smart Buy for Your Household?</a></span> </div> </li> <li class="views-row views-row-5 views-row-odd views-row-last"> <div class="views-field-title"> <span class="field-content"><a href="http://www.wisebread.com/eat-less-sugar-with-these-10-simple-tricks">Eat Less Sugar With These 10 Simple Tricks</a></span> </div> </li> </ul> </div> </div> </div> </div><br/></br> Food and Drink apple sauce apples cinnamon cook diet fruit healthy ingredients mangos oranges recipe refrigerator rotten waste Fri, 13 Apr 2007 05:59:27 +0000 Andrea Karim 500 at http://www.wisebread.com