Eating $well Has Never Tasted So Good

Accesories

2010-04-01T21:27:00.000-07:00

This meal is similar to how women often choose their outfit. You are set on using a certain accessory and from there, determine the wardrobe. I was set on making polenta from scratch for the first time. So from there, my menu was determined. Since I had a log of goat cheese and a bag of frozen, yes I am not ashamed to use TJ's frozen sweet corn, I thought it would be an extra-added accessory to my polenta!

Menu: Baked goat cheese sweet corn polenta, tomatoes and kale, sweet peppers and sausage.

Ingredients for Goat Cheese Polenta:
- 3 cups boiled water
- 3 tablespoons olive oil
- 2 cups ground corn meal
- 4-6 oz of goat cheese
- 1/3 cup (frozen) sweet corn
- S&P
- thyme
- parmesan

Directions:
Pre-heat oven to 375. Whisk boiled water and corn meal in a medium sized bowl until well combined. Once it is cooled a bit, add 2 tablespoon of olive oil, goat cheese, sweet corn, a sprinkling of s&p, and thyme then mix with hands. If you don't want to get your hands dirty, then... don't cook. Grease pan -any size or shape will do- with remaining olive oil. Pour mixture into pan and smooth the top. Bake in oven for 20 min. When it's complete, cut in wedge or scoop it on out, and grate desired amount of parmesan. Don't skimp.

Ingredients for Kale and Tomatoes:
- 2 garlic cloves minced
- 4 stalks of kale, washed and cut into 4 inch
- 1/2 cup of (fresh or canned) tomatoes, diced

Directions:
Add garlic to a hot skillet with generous amount of oil. Add tomatoes once the garlic starts to become light brown- be careful for any oil splatters. Add kale. And salt to season. Stir around and cover for 3-5 minutes on medium-high heat.

Everything just happily cohabits for the palate.

$well Challenge 1: Butternut Squash Pasta

2010-03-19T22:31:00.000-07:00

I have always been a fan of butternut squash and ricotta filled ravioli, but who wants to take the time to roll out ravioli pasta in their kitchen? This pasta dish has quickly become a staple in our kitchen during the Fall and Winter months. Not because it is simple to make, but it hits all the criteria of a great meal: simple, nutritious, and easy on the wallet! And I could only take so many bowls of butternut squash soup. The only gripe about working with butternut squash is peeling the darn thing. But I promise, once you are done with that chore, this recipe is smooth sailing!

Cooking time: 1 hr total. Serves 3-4.

Ingredients:
1) Butternut squash - peeled and cut into 1 inch cubes = Organic variety is around $4
2) Olive oil = $0.80 worth
3) Pasta - I like the texture of linguini fini with this = $2.19
4) Ricotta = $2.99
4) Spices: Fresh ground salt & pepper (S&P), Sage, Parmesan = around $1.40
5)*Pictured with sides: Bunch of organic red beets with leaves = $2.49

Special Cooking Equipment:
1) Large shallow baking pan
2) Pot for pasta
3) Optional: Blender/Immersion blender/Food Processor/Heck, a magic bullet!

Directions:
1) Preheat oven to 375.
2) Coat butternut squash with 2 tbsp olive oil, and s&p. Place butter nut squash pieces onto baking pan. Place in oven for 30 min. Or soft enough to pierce through.
3) Cook pasta according to box directions.
4) Remove squash from pan to processor. Mix 1-1.5 cup of ricotta.
5) In large bowl, blend items until squash pieces are mixed with ricotta, and sage. (If no processor used, mash squash with fork first then mix with cheese).
6) Add drained pasta to squash/cheese mixture and season with s&p, and freshly grated parmesan!

Making Tarte au Citron Out of Lemons

2009-07-09T18:21:00.000-07:00

There's a joke differentiating a recession from a depression:

Recession - When your neighbor loses his job.
Depression - When you lose your job.

In regards to food, a depression is when you are forced to eat a can of beans and a recession is making cassoulet out of 'dem beans. I may have not lost a job but I definitely have become more conscientious of my food budget (grocery and dining out) and so I started calling my Thursday meals, Recession Thursday dinner. Where I would attempt to make a great delicious AND healthy meal under $5 (per person). Moreover, I think becoming financially savvy should not parallel an economic stimulus but a mindful practice to know that any great $5 meal does not entail a bag from Subway.

Happy to transform your favorite dish into a $well challenge!