tag:blogger.com,1999:blog-51664193314462128142024-03-13T01:29:44.482-04:00REC(ession)IPESREC(ession)IPES: (n.) Recipes that stretch a dollar in the kitchen without sacrificing taste or health.REC(ession)IPEShttp://www.blogger.com/profile/17113668965202526617noreply@blogger.comBlogger47125tag:blogger.com,1999:blog-5166419331446212814.post-77378312706438603802010-02-06T08:30:00.001-05:002010-02-06T09:36:42.673-05:00Lasagna Soup with Basil Ricotta CrèmeServes 8<br /><span style="font-style: italic;">Total cost: NY $23.24</span><br /><span style="font-style: italic;">Cost per serving: NY $2.90</span><br /><br />So one of the things that drives me crazy about expensive shaped pastas like manicotti, shells and even curly-edge lasagna noodles is how I invariably end up with broken noodles in the package, no matter how carefully I carry them home from the store. The other thing that drives me crazy about these shapes is that there always seems to be a 2 or 3 noodle mismatch between what I get in a package and what the recipe calls for, leaving me with a whole box in the cabinet to house one lonely manicotti noodle, sadly wondering where all his friends ran off to. And that is precious real estate in my NYC kitchen that I cannot afford to squander.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 233px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-O5RKU5Jt4N-YZmOm7G0mx2Vh7AVEme8tXFe-aLX1G6gYMaFpEBlhWuGMdsNSySq3-4-JlVD1ZN-Of_sbXsHQ-dcRmR4WO7QIsDJyvmLW81InuFkmaGNMR9ocZcdntTNHnXzJ764bUKE/s400/DSC_0049.JPG" alt="Lasagna Soup with Basil Ricotta Crème" title="Lasagna Soup with Basil Ricotta Crème" id="BLOGGER_PHOTO_ID_5434927541792620178" border="0" /><br />Solution? Save up all your broken or orphaned pasta pieces until you have about 2 cups worth, then make lasagna soup. If you get impatient before you have a enough, you can use any leftover pasta shape or even, if you must, pulverize a couple of whole lasagna noodles from a full box. As long as all your pieces are of approximately the same size, the cooking time will work out. You want to aim for the size of the broken bits to be about the size of penne or rotini, which, not coincidentally, is the shape we would recommend if you don’t have enough leftover smashed pasta. (You’ll notice we didn’t have quite enough ourselves, so used some rotini from the back of the cupboard that wasn’t, on its own, quite enough for a full plate of pasta.)<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAOq9qnTCt16JJz7kIaMCoGRCY879-ZjbuKOvCFXPQk2A6xyLBgBNC_o9mBFBzeKgsSVXDs5rt8sSLMLa7BI6n9TXteaYM_VIDViG757yKegkwNrbDF0TpcYW3KMwYHadSwGImIjZJKlU/s400/DSC_0070.JPG" alt="Lasagna Soup with Basil Ricotta Crème" title="Lasagna Soup with Basil Ricotta Crème" id="BLOGGER_PHOTO_ID_5434927526663424866" border="0" /><br />Once you taste this, I think you’ll see why one might decide to jump the gun and sacrifice some whole shells for this soup. The broth is tomatoey and warming, the noodles toothsome, and the cool herb ricotta topping contrasts beautifully with the heat from the sausage and peppers. Go on and stir the ricotta in to the soup if the spirit so moves you. For those of you who care about such things, you'll note that the calorie count is quite low for a dish that is rich, meaty and creamy all at the same time.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTL5E03PNKiJPNAPhUN9W-GCu_0E4y2cnAGiAe6NxspEj71uEAVI6dIWfpHTFQ1s6wq5seWqYnVSN3v1cnGrf36kZHgr6jb8JWbSIag6OX6G5rwHkOvTiDYM5ro2sIPLt65KXgxVkyU08/s400/DSC_0050.JPG" alt="Lasagna Soup with Basil Ricotta Crème" title="Lasagna Soup with Basil Ricotta Crème" id="BLOGGER_PHOTO_ID_5434927541381288162" border="0" /><br /><span class="fullpost"><span style="font-weight: bold; color: rgb(102, 102, 102);">Ingredients</span><br /><br /><ul><li>1 tbsp olive oil (staple) </li><li>1 pound uncooked Italian turkey sausage (NY $5.79)</li><li>1 onion (NY $0.79)</li><li>1 green pepper (NY $0.99)</li><li>½ pound mushrooms (NY $1.89)</li><li>3 cloves garlic (NY $0.25)</li><li>4 cups beef broth (NY $2.89)</li><li>1 14.5 oz can diced tomatoes (NY $1.39)</li><li>1 14.5 oz can crushed tomatoes (NY $1.19)</li><li>2 tbsp tomato paste (staple)</li><li>1 10 oz. package frozen spinach, defrosted and drained (NY $1.49)</li><li>1 tbsp oregano (staple)</li><li>½ tsp red pepper flakes (staple)</li><li>½ tsp dried basil (staple)</li><li>½ tsp dried thyme (staple)</li><li>Pepper to taste (staple) </li><li>2 cups mixed broken lasagna/manicotti/shell pasta (staple or NY $0.89 for box of penne)</li><li>2 tbsp grated parmesan (staple)</li><li>1 15 oz container part-skim ricotta (NY $2.89)</li><li>1/2 bunch (about 6 stems) fresh basil (NY $2.79 for whole bunch)</li></ul><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHgudDb5p5UF8eTyHRRBsU36XsJQl2Wub1RHc6SAimBuHfyFvDVk_N5tlO0h9_fItKMvm58_ebHR04MoN68szD7FJoC7ScdghyJDZ_yVVXn8RE6WAHaeFoKJKQQqNEaC9xVbJ95Mh9kWE/s400/DSC_0060.JPG" alt="Lasagna Soup with Basil Ricotta Crème" title="Lasagna Soup with Basil Ricotta Crème" id="BLOGGER_PHOTO_ID_5434927537681182818" border="0" /><br /><span style="font-weight: bold; color: rgb(102, 102, 102);">Directions</span><br /><br />Dice the onion and pepper, mince the garlic, and chop the mushrooms into eighths.<br /><br />Remove sausage from casing by cutting a slit in the skin vertically and then peeling back and off the casing. Heat olive oil in a large soup pot over medium heat, then crumble in the sausage meat. Cook until browned, about 5 minutes.<br /><br />Stir chopped veggies into the pot, and continue cooking until softened, onions slightly translucent and mushrooms release juices, about another 5 minutes.<br /><br />Add broth, diced tomatoes, crushed tomatoes, tomato paste and spinach, and raise heat to high. Add spices and bring to a boil. While soup is coming to a boil, taste to check your seasoning. Be sure to actually bite into a piece of sausage when tasting, as sausage can hold a lot of spice that doesn’t carry over into broth. Once boiling, add pasta and cook until al dente, approximately 8-10 minutes depending on type of noodles. Meanwhile, chop basil and stir into ricotta along with the parmesan. Serve soup in bowls topped with generous dollops of basil ricotta crème.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-xl1DUk7UUIVBEksgCbv7z_pqIVyFcZ8jiBp_UWp2NCZxx45Dpbpv45NI3X2M9yGgG-8-c7QUtmf317WUAMVKrl0Amv33un3mmaIXdRsb2O-EM7_TZVWLJAUSrkSSBp2gvNqaWz8UdgE/s400/DSC_0073.JPG" alt="Lasagna Soup with Basil Ricotta Crème" title="Lasagna Soup with Basil Ricotta Crème" id="BLOGGER_PHOTO_ID_5434927282502719650" border="0" /><br /><span style="font-weight: bold; color: rgb(102, 102, 102);">Nutritional Info</span><br />Amount Per Serving<br /><br /><br /><table border="0" cellspacing="2" width="614"><tbody><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Calories 299.7</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin A 77.1 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Iron 18.3 % </span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Total Fat 12.6 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin B-12 3.0 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Magnesium 14.9 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Cholesterol 54.8 mg</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin B-6 11.4 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Manganese 23.4 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Sodium 1,102.5 mg</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin C 75.4 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Niacin 10.5 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Potassium 764.0 mg<br /></span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin D 5.3 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Phosphorus 29.0 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Total Carbohydrate 27.3 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin E 7.5 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Riboflavin 22.8 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Fiber 4.2 g</span></td><td align="left" valign="top"><span style="font-size:85%;">Calcium 25.6 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Selenium 18.3 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Sugars 7.3 g</span></td><td align="left" valign="top"><span style="font-size:85%;">Copper 20.0 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Thiamin 14.8 %</span></td></tr><tr><td align="left" valign="top"><span style="font-size:85%;">Protein 20.4 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Folate 22.4 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Zinc 17.0 %</span></td></tr></tbody></table></span>REC(ession)IPEShttp://www.blogger.com/profile/17113668965202526617noreply@blogger.com13tag:blogger.com,1999:blog-5166419331446212814.post-85297217899408808962010-01-29T08:36:00.015-05:002010-01-29T09:15:08.116-05:00Turkey Patty Melts4 servings<br /><span style="font-style: italic;">Total cost: NY $6.42/10.21</span><br /><span style="font-style: italic;">Cost per sandwich: NY $1.60/2.55</span><br /> <br />Both Jersey natives*, the LBUH and I grew up hanging out in diners. When we saw Bill Telepan on the <a href="http://today.msnbc.msn.com/id/34884086/ns/today-today_food_and_wine/" target="blank">Today Show</a> making an elevated version of the classic Jersey patty melt, it got us salivating, although the high levels of butter and red meat gave us pause. (Well, it gave me pause anyway, the LBUH would exist on nothing but an all bacon diet if I let him.)<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho9gTH87oFuioRKjNsIv-0NS1Ns9Buhor7C8fcsxSkKvrI6vveQr5ODjyB6jZfh1KjmLabz9a1PE3ALf9B0pdMLUiB9H_W53qhcJYCr247vGnb06IrUOv_lhzALTShBsgD7UavFnzGR0k/s400/DSC_0151_square.jpg" alt="Turkey Patty Melt" title="Turkey Patty Melts" id="BLOGGER_PHOTO_ID_5432162850169269698" border="0" /><br />If you don’t know from patty melts, they’re like the perfect union of a grilled cheese and a hamburger. Tasty, yes? Here’s the less heavy version of Telepan’s patty melt that we cooked up.** You’ll notice that we put ketchup right in the meat mixture. We did this for two reasons: (1) turkey meat is less fatty than ground beef, so can get dried out on its own and (2) you shouldn’t be pulling apart a true patty melt to add in any condiments, as it should be partly melted together with the cheese, and partly precariously slippery from the caramelized onions. But in our opinion, its just not a burger without ketchup. OK fine, that’s just my opinion, the LBUH disagrees. But you’re with me, right?<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 375px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ0LcviDGA8zzBSYs1NpQi0PI26GH31lSfhpeHJL3wUuZXBVrud55H3Phv7kpZjGqGVfwdAurRpTrMIbfxZTWofNJo5Ta7b9BA0150EOpLtst2kOh9AAOij_TNBQ7_sIMOq0em0vHOppo/s400/DSC_0164.jpg" alt="Turkey Patty Melt" title="Turkey Patty Melts" id="BLOGGER_PHOTO_ID_5432162844437772962" border="0" /><br /><span class="fullpost"><span style="font-weight: bold; color: rgb(102, 102, 102);">Ingredients</span><br /><ul><li>2 tbsps olive oil (staple)</li><li>3 tbsps butter, softened (staple)</li><li>1 large onion (NY $0.79)</li><li>8 slices rye bread (staple if you’ve got some/NY $3.79 for a whole loaf)</li><li>6 slices reduced fat aged Swiss cheese (NY $1.64)</li><li>1 lb. ground turkey (NY $3.99)</li><li>4 tbsp ketchup (staple)</li><li>1 tbsp dijon mustard (staple)</li><li>½ tsp paprika (staple)</li><li>½ tsp cayenne (staple)</li><li>Salt (staple)</li><li>Pepper (staple)</li></ul><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 50px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx4bU0_DVIGdH1oJ44krHoRpKX3Klf4F-4zh5V4V6SdgMX3nlxy1_CgQZ7qL3FglKydhRCBuW0SgE0TMNLYTNPwCoQarspNMjxR2ocv-78GnPOzQdvu5IyuEjx1BnqnLAwd69q2YtHrIU/s400/DSC_0112.JPG" alt="Turkey Patty Melt" title="Turkey Patty Melts" id="BLOGGER_PHOTO_ID_5432162658728093890" border="0" /><br /><span style="font-weight: bold; color: rgb(102, 102, 102);">Directions</span><br /><br />Slice onion thinly. Melt half a tablespoon butter in one tablespoon olive oil until lightly browned in a large skillet. (If your pan is dark, look for the yellow color of the butter to disappear.) And onion and cook over high heat for 5 minutes, then reduce heat to low, add a teaspoon of salt and continue cooking another 6-7 minutes, until onions are golden brown and translucent.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 50px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6nj4V9wCmG_a-6FQ6tcWW1ITkH-05B0VOXj7kEdfxFIk9x_9Y_dxqdsx5pP2FKEHdIBquMfucD-r9YV48Gc8hDZB_GiSDkG6y1Zu4PgH-xfcIPi59D76mqXJojOFg0U99gdBdEpQj6Sk/s400/DSC_0109.JPG" alt="Turkey Patty Melt" title="Turkey Patty Melts" id="BLOGGER_PHOTO_ID_5432162838206046962" border="0" /><br />Meanwhile, in a large bowl combine together turkey, ketchup, mustard, spices, and salt and pepper to taste. Form into four patties that are more oval-shaped than round. After the onions are done cooking, add another tbsp of olive oil to the pan and add patties. Cook for about 5 minutes per side over medium heat, or until juices run clear when you press down on the top of each patty with a spatula.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 175px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia0W9uccutp2YVOL21UPRFO6ifPOOzBZcQvgBvF538Xa-qFFuy_8MGcFoTzax_5C5GqjYa_8HfSM_qRlLHWFpRoAKWfEGLGP8K-tjXmJoTqxXlQQz7SVmwTLB6kmw57rk-jJjMj3ldM4w/s400/DSC_0132.JPG" alt="Turkey Patty Melt" title="Turkey Patty Melts" id="BLOGGER_PHOTO_ID_5432162653390927746" border="0" /><br />While the patties cook, prep the sandwiches. Lay out 8 slices of bread. Top each slice with part a slice of cheese, cutting off the edge so that the cheese doesn’t extend beyond the edge of the bread. Lay the trimmings on the top of the next slice, starting the next slice of cheese after the reset of the trimmings. You’ll end up using about one and a half slices per sandwich.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 309px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvOFFDbUvXo8FKfxTxMrPDawVzWKcT04rcP9axraeWpuUiIyTdDiE192UEvbG6gH2WqotrGGaPCIqczVl0zxzq7noa6yR8T8k_gYrSyhG2gUYkv7A2sEz13fTclq53hGnx_vM9cQV8Yi0/s400/DSC_0136.JPG" alt="Turkey Patty Melt" title="Turkey Patty Melts" id="BLOGGER_PHOTO_ID_5432162647772275698" border="0" /><br /><span style="font-style: italic;">* The LBUH even grew up down tha shourah.</span><br /><br /><span style="font-style: italic;">** You’ll note that even though this is lighter version, this is still far from “diet” food. I shudder to think what the fat/calorie content must have been on the version made on the Today Show; I think Telepan glopped about 2 tbsps of butter on each slice of bread. (You’ll note that his recipe literally directs one to “slather” the butter on the bread. Gross.) These make pretty hefty quarter-pound sandwiches. If you like, you could easily make 6 patties out of the meat, or only use one slice of cheese per sandwich.</span><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 353px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheDWPQ_JRICr1kDMkbo-cbiomRoHlhQxMwl9by8h7ZIwnHRmkDABRiaz55PDzX5jtYjck6IvjPju7jmhM0yHjP6QV7jCWB3CPHts0PkVhKE3xNV36_htWWgmYPBIXMXGtoP1b62SLjcZU/s400/DSC_0147.JPG" alt="Turkey Patty Melt" title="Turkey Patty Melts" id="BLOGGER_PHOTO_ID_5432162652509176418" border="0" /><br /><span style="font-weight: bold; color: rgb(102, 102, 102);">Nutritional Info</span><br />Amount Per Serving<br /><table border="0" cellspacing="2" width="614"><tbody><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Calories 633.4</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin A 15.5 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Iron 23.7 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Total Fat 34.9 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin B-12 0.2 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Magnesium 8.3 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Cholesterol 133.3 mg</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin B-6 5.4 % </span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Manganese 33.6 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Sodium 1,519.4 mg</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin C 5.3 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Niacin 12.8 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Potassium 194.3 mg</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin D 0.0 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Phosphorus 9.9 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Total Carbohydrate 40.8 g</span></td><td align="left" valign="top"><span style="font-size:85%;">Vitamin E 6.5 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Riboflavin 13.8 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Fiber 4.9 g</span></td><td align="left" valign="top"><span style="font-size:85%;">Calcium 44.0 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Selenium 28.8 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Sugars 5.5 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Copper 8.2 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Thiamin 19.8 %</span></td></tr><tr><td align="left" valign="top"><span style="font-size:85%;">Protein 40.4 g</span></td><td align="left" valign="top"><span style="font-size:85%;">Folate 15.7 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Zinc 5.6 %</span></td></tr></tbody></table></span>REC(ession)IPEShttp://www.blogger.com/profile/17113668965202526617noreply@blogger.com3tag:blogger.com,1999:blog-5166419331446212814.post-39282724069337933932010-01-27T08:07:00.013-05:002010-01-27T11:47:26.944-05:00Jalapeno, Scallion and Avocado Corn Bread24 servings<br /><span style="font-style: italic;">Total Cost: NY $8.66</span><br /><span style="font-style: italic;">Cost per serving: NY $0.24</span><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIqhpvEqp2t4Aa4Jld7FJqh3PFJ-GBEjcnsgsOJrVIUlO5UGR3-VxxXpt-XE9gidKM34lFi0VZ5MRrt7v3jaKZj7O04UXEQpVMRQcb3d3ZxOeOdhHDJu10aPFd6CB_HH5n7oa2KUivfd0/s400/DSC_0072.JPG" alt="Jalapeno, Scallion and Avocado Corn Bread" title="Jalapeno, Scallion and Avocado Corn Bread" id="BLOGGER_PHOTO_ID_5431230219669706914" border="0" /><br />So last week’s <a href="http://www.recessionipes.com/2010/01/brownies.html">Great Chocolate Avocado Brownie Experiment</a> got us thinking: what if you used avocado in place of some of the oil or butter in something with flavors that would make for a less counter-intuitive pairing with avocado*? Like, say, a southwestern jalapeno corn bread? If you’ll excuse me for saying so, Eureka! This corn bread is exceptionally moist, zesty with the peppers and scallions, lightly sweet from the honey and thick with sour cream. The avocado is not particularly noticeable on its own, but the taste definitely adds some depth of flavor, in a “what is that mystery ingredient I can’t quite place?” kind of way. Goes great with <a href="http://www.recessionipes.com/2010/01/chili.html">turkey chili</a>!<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJYZzvBUC-NoDhJsf4dxZJcIczzlpn1ua0VbP4KT3nbdpXO0XfW9NuxD5VMnYUykspm-SIcVR42h5O_T1tXp2-1ZwlhMQCc5XbjVcOVycen8e6bXZ-yGC3dx5v3GiTevYS4u8b3xQ7I5Q/s400/DSC_0054.JPG" alt="Jalapeno, Scallion and Avocado Corn Bread" title="Jalapeno, Scallion and Avocado Corn Bread" id="BLOGGER_PHOTO_ID_5431230214678789026" border="0" /><span class="fullpost"><br /><span style="font-weight: bold; color: rgb(102, 102, 102);">Ingredients</span><br /><ul><li>2 cups cornmeal (NY $0.38)</li><li>1 cup whole wheat flour (NY $0.23)</li><li>1 cup all purpose flour (NY $0.20)</li><li>1 tablespoon salt (staple)</li><li>1 tablespoon plus 1 ½ teaspoons baking powder (staple)</li><li>4 eggs (NY $0.66)</li><li>1 cup milk (NY $0.27)</li><li>1 cup reduced-fat sour cream (NY $1.09)</li><li>1/3 cup honey (NY $1.13)</li><li>4 tbsps butter (NY $0.38)</li><li>1 avocado (NY $1.50)</li><li>1 10 oz package frozen corn, thawed (NY $1.19)</li><li>1 bunch scallions (NY $0.99)</li><li>2 jalapeno peppers (NY $0.64)</li></ul> <img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjhIpX8jEM9Ni3TRN_j9SGoBwAKLTGLflaWcVGXvAt-q6m0uBBCBSXXTGFgegnjFauDcECFbYmjN_YriqShMMbzGcinZVlE_EQGO32u-zEm7779pOPgmX8Xpk8jq3Qi722TvAYcuvnApA/s400/DSC_0004.JPG" alt="Jalapeno, Scallion and Avocado Corn Bread" title="Jalapeno, Scallion and Avocado Corn Bread" id="BLOGGER_PHOTO_ID_5431230064464871730" border="0" /><br /><span style="font-weight: bold; color: rgb(102, 102, 102);">Directions</span><br /><br />Preheat oven to 350 degrees.** Lightly grease a 9 x 13 inch pan with butter. Dice the jalapeno peppers, using your knife to scrape out the seeds. Slice the thinly scallions, retaining both the dark green and white parts. (No need to discard anything but the tiny roots!)<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 100px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij9vQIl0zFdJysOh_YfeT3sR0XIUHcenKXqasBHxi2i92jG8BxSxnyiNN-QgQIyLFGyJngb7XsLSG_HDCUNSEza0AeDt1xAUismGJ7wdUl4PXY-hPjFCMw-6oMYIR-5qOn4mhL3D6a4Co/s400/DSC_0027.JPG" alt="Jalapeno, Scallion and Avocado Corn Bread" title="Jalapeno, Scallion and Avocado Corn Bread" id="BLOGGER_PHOTO_ID_5431230058157990578" border="0" /><br />In a large bowl, stir together the cornmeal, flours, salt and baking powder. In a food processor, combine eggs, milk, sour cream, honey, butter, and avocado. Pulse until thoroughly blended, scraping down the sides with a spatula to make sure that all hunks of avocado are broked down and incorporated into the mixture. Pour the liquid mixture into the dry ingredients, and whisk until smooth and thoroughly blended. Fold in the corn, scallions and peppers with a spatula. Pour the batter into the prepared pan. Bake until gold brown, about 35 minutes. Let cool before slicing into squares.<br /><span style="font-size:85%;"><br /></span><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUqNPMqvLExuDGdEzieZuxYS0UkBbyhTP-Lr2b8_k4vpOjQqvOtKB09XDElefHywWofvCQpM6H3VBgOzv6g3nmYRLLC1WrGxD07uYZyKcOu8RS3UYxthmsEi4_9qTSeR1z7JJJ_MfFlBM/s400/DSC_0071.JPG" alt="Jalapeno, Scallion and Avocado Corn Bread" title="Jalapeno, Scallion and Avocado Corn Bread" id="BLOGGER_PHOTO_ID_5431230054813270130" border="0" /><br /><span style="font-size:85%;">* Although counter to my own intuition, that is, <a href="http://www.recessionipes.com/2010/01/brownies.html?showComment=1263783175136#c77574083632741701">we’ve been informed that chocolate and avocado is actually a common and delicious Indonesian pairing</a>. Fascinating! Thanks, Chef Aimee!<br /><br />** Or, if you’re using the crappy oven in our rental, preheat for one hour at 450 degrees, open oven long enough to put corn bread and watch temperature on thermometer drop back down to 375, and set temperature to 400 degrees. Check oven thermometer every 10 minutes, raising temperature back up to 425 degrees if needed. Optional: copious swearing and calls to landlord. </span><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 243px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrgP0-araZArFp-Sjka7eNxMiIu7YyFGsg6pHy5UEIDYhBRB_G7Z2qWruEKP2jSi_Oa3jFQesQjDoUU1rZz5V4avlKwJR88rJ9PHXY1ClykrUczpug6O_tON5-oGghQy2_9z28SJbZWDg/s400/DSC_0094.JPG" alt="Jalapeno, Scallion and Avocado Corn Bread" title="Jalapeno, Scallion and Avocado Corn Bread" id="BLOGGER_PHOTO_ID_5431230047139501938" border="0" /><br /><span style="font-weight: bold; color: rgb(102, 102, 102);">Nutritional Info</span><br />Amount Per Serving<br /><br /><table border="0" cellspacing="2" width="614"><tbody><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Calories 152.6</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin A 5.1 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Iron 6.3 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Total Fat 5.7 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin B-12 1.9 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Magnesium 7.0 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Cholesterol 44.5 mg</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin B-6 5.0 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Manganese 16.1 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Sodium 335.6 mg</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin C 4.8 % </span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Niacin 6.6 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Potassium 150.0 mg</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin D 1.1 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Phosphorus 8.5 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Total Carbohydrate 22.8 g</span></td><td align="left" valign="top"><span style="font-size:85%;">Vitamin E 2.1 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Riboflavin 8.2 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Fiber 2.3 g</span></td><td align="left" valign="top"><span style="font-size:85%;">Calcium 2.2 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Selenium 14.1 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Sugars 4.1 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Copper 3.7 %</span></td><td align="left" valign="top"><span style="font-size:85%;"> </span><br /></td></tr><tr><td align="left" valign="top"><span style="font-size:85%;">Protein 3.9 g</span></td><td align="left" valign="top"><span style="font-size:85%;">Folate 8.4 %</span></td><td align="left" valign="top"><span style="font-size:85%;"> </span><br /></td></tr></tbody></table><img style="margin: 0px auto 10px; display: block; text-align: center; width: 268px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin04eEICqyWPk27AlFFIXqGybIdGtNdiv0ac-0tPdJ-MRztsf8Q9dQLSgsEhcMAeJP8_ojcKiHBk9uAbycsT4lNd6KKyttyKimEELhH0frWRYVuXdd8Jll90_NPvj5nSUspDAdgWbDGe8/s400/DSC_0070.JPG" alt="Jalapeno, Scallion and Avocado Corn Bread" title="Jalapeno, Scallion and Avocado Corn Bread" id="BLOGGER_PHOTO_ID_5431230048412891650" border="0" /></span>REC(ession)IPEShttp://www.blogger.com/profile/17113668965202526617noreply@blogger.com9tag:blogger.com,1999:blog-5166419331446212814.post-25427005075107443142010-01-25T08:15:00.003-05:002010-01-25T15:42:26.978-05:00Spicy Turkey Bean Chili10 servings<br /><span style="font-style: italic;">Total cost: NY $18.79</span><br /><span style="font-style: italic;">Cost per serving: NY $1.88</span><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQneqrL6C_Db6dfjxNF5JHgBOkwv08gU2NciugU4v_6cFcjN7IKogWtInt4TNAw9YSZLAKdJnE3Be5AM8oUg36z9SOVg-cz3tqzppoKB8lR7eG-jW4hqUnnLc8aM2KDNVH7tQLo6bOmu4/s400/DSC_0561.JPG" alt="Spicy Turkey Bean Chili" title="Spicy Turkey Bean Chili" id="BLOGGER_PHOTO_ID_5430427600101913378" border="0" /><br />Everyone needs a good turkey chili recipe in their repertoire, particularly during the dark days of January. This one has some zing to it; if you like it milder, knock it back down to 1 chipotle pepper. In furtherance of <a href="http://www.recessionipes.com/2010/01/hoppin-john.html">my continued quest to break free from the tyranny of commercial broths</a>, this recipe calls for no broth whatsoever. This makes a lot, but like most chilis, it improves with age as the flavors meld and freezes well to boot.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnKPawvbUHMmBShVi9pmgLiz2m9OWZIMIaZcvSa_77hxr07QSfvK7Nz2A6kQ4eWT6euUe6ZpgGlnnX88vCAYKj9hb94R-7srGBgu6QoFPNd2bF9NobgIYzOkxtv6JhHYAM1aiNEF9lxrY/s400/DSC_0576.JPG" alt="Spicy Turkey Bean Chili" title="Spicy Turkey Bean Chili" id="BLOGGER_PHOTO_ID_5430427320856365634" border="0" /><span class="fullpost"><br /><span style="font-weight: bold; color: rgb(102, 102, 102);">Ingredients</span><br /><ul><li>2 tbsps olive oil (staple)</li><li>2 cloves garlic (NY $0.31 for one head)</li><li>1 large yellow onion (NY $1.26) </li><li>1 green pepper (NY $1.89)</li><li>1 red pepper (NY $2.15)</li><li>1 pound ground turkey (NY $5.99)</li><li>2 tbsps chili powder (staple)</li><li>1 tsp cumin (staple)</li><li>½ tsp oregano (staple)</li><li>½ tsp hot paprika (staple)</li><li>1 tbsp cocoa powder (staple)</li><li>1 14.5 oz can kidney beans (NY $0.89)</li><li>1 14.5 oz can pinto beans (NY $0.89)</li><li>2 chipotles en adobo (NY $2.19 for one can*)</li><li>1 28 oz can crushed tomatoes (NY $1.89)</li><li>1 tbsp apple cider vinegar (staple)</li><li>1 bottle cerveza (NY $1.33)</li><li>1 bunch scallions (NY $0.99) (optional**)</li></ul> <img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 100px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirU8sXOoSa8wB6ScG7sr1ygMw5ey54UmB__mUYHZ53swcBkxsdkwrOAHAxxaSPS_MqsPnRfHapobJTcJXq2RucB_2k6-bf175j1ovVHqGarqkwzbHK0XBmnhpbpBgPO2_7KLAx2bSuTHE/s400/DSC_0541.JPG" alt="Spicy Turkey Bean Chili" title="Spicy Turkey Bean Chili" id="BLOGGER_PHOTO_ID_5430427612660840562" border="0" /><br /><span style="font-weight: bold; color: rgb(102, 102, 102);">Directions</span><br /><br />Start this one about an hour before you plan to eat.<br /><br />Mince the garlic, and chop the onion, green pepper and red pepper.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 100px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXCex4nnjXl7WzCS25QK-1-qPHKWl2ym7p98UA6Ked1OeacbEgSgazRL9tCdTg2WjiVuUnYkVpOfbtI-4ICarQKeOz4SKDxZZECcTJFCfmk42yY-3390PIMGBNu8isQTp3FdmEpMTwDd8/s400/DSC_0542.JPG" alt="Spicy Turkey Bean Chili" title="Spicy Turkey Bean Chili" id="BLOGGER_PHOTO_ID_5430427610204414594" border="0" /><br />Warm 2 tbsps olive oil in a large pot, and saute the chopped vegetables about 5 minutes until softened. Add the ground turkey, spices and cocoa powder. Continue cooking, stirring to break up the meat, until the turkey is browned, about another 5 minutes. Meanwhile, chop the chipotles. Once turkey is no longer pink, stir in the drained and rinsed beans, the chipotle, crushed tomatoes, vinegar and beer.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 100px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1mQWbp8M_DuKkdLGL6KjtB6ijnSVDag3V69EEvyFX2NYHgNBzCievT13dMRQfWMyKYa2aZej9RJVcdoamjKC79wh8f2gIq4hVBgT7Gu8D9lY9Z3CHR5tg2CtVPk29_qeTMSI8YYhrd-A/s400/DSC_0558.JPG" alt="Spicy Turkey Bean Chili" title="Spicy Turkey Bean Chili" id="BLOGGER_PHOTO_ID_5430427606316908146" border="0" /><br />Bring to a boil, then reduce heat and simmer, uncovered, approximately 30 minutes longer.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhneH78g_L12UcDyX8MhE4BGDyQb_eU6_ooVGeTBDjQTIJFE8TkknGrBgmBhWab76r1elZu8DKCXFrEbfmDk5Jr_AYE-00G8JopbQAVeLUf__R4_Rte8HmNfu8XfZSX9mRh2a49zPUj_to/s400/DSC_0562.JPG" alt="Spicy Turkey Bean Chili" title="Spicy Turkey Bean Chili" id="BLOGGER_PHOTO_ID_5430427597088286146" border="0" /><br /><span style="font-size:85%;">* When you have leftover chipotles, which you inevitably will b/c I’ve yet to see a recipe that calls for an ENTIRE can (and my lips burn just thinking about it!), freeze the excess.<br /><br />** You can, of course, garnish this with any number of things, according to taste and the contents of your fridge. Diced tomatoes, sour cream, chopped red onions, sour cream, avocado, tortilla chips, shredded monterey jack, diced jalapenos for the truly bold, etc., etc. We happen to like scallions, and we didn’t want to leave all toppings out of the pricing for this recipe, because half the fun of chili is the make-your-sundae-style garnishing. </span><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 340px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuqVfbqdGKrATfzQMx5-f5YDPJ7OF_v9te01KM684pCf9GQmsjGqZJiNg5k49mkvy8p6keGdUhXS6674JWzGulxGSsFFX1JfIGXcClYlsNmR84K7zsclqJES47RwiHjY94OEcowqS01t0/s400/DSC_0574.JPG" alt="Spicy Turkey Bean Chili" title="Spicy Turkey Bean Chili" id="BLOGGER_PHOTO_ID_5430427332891884978" border="0" /><br /><span style="font-weight: bold; color: rgb(102, 102, 102);">Nutritional Info</span><br />Amount Per Serving<br /><table border="0" cellspacing="2" width="614"><tbody><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Calories 220.7</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin A 32.8 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Iron 17.8 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Total Fat 6.8 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin B-12 0.0 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Magnesium 11.9 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Cholesterol 32.0 mg</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin B-6 11.6 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Manganese 23.7 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Sodium 329.6 mg</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin C 79.3 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Niacin 3.9 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Potassium 457.6 mg</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin D 0.0 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Phosphorus 13.0 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Total Carbohydrate 24.2 g</span></td><td align="left" valign="top"><span style="font-size:85%;">Vitamin E 3.1 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Riboflavin 6.9 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Fiber 8.3 g</span></td><td align="left" valign="top"><span style="font-size:85%;">Calcium 5.6 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Selenium 5.1 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Sugars 1.0 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Copper 11.9 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Thiamin 10.7 %</span></td></tr><tr><td align="left" valign="top"><span style="font-size:85%;">Protein 15.6 g</span></td><td align="left" valign="top"><span style="font-size:85%;">Folate 26.3 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Zinc 5.9 %</span></td></tr></tbody></table><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaeM_CW5saZU5IF0ep8HwLGM1tvK8bEnxvQ7OpeIJzh8jTZwterCsG8E9YqE4OX0Raj2Q6XuaSBE_zgSeH4Ir86McUoXFctubKP4GwgYAnTTGkE3FC_DknMh3FerCFJ1PuBWB4FC6usxU/s400/DSC_0575.JPG" alt="Spicy Turkey Bean Chili" title="Spicy Turkey Bean Chili" id="BLOGGER_PHOTO_ID_5430427325532459970" border="0" /></span>REC(ession)IPEShttp://www.blogger.com/profile/17113668965202526617noreply@blogger.com5tag:blogger.com,1999:blog-5166419331446212814.post-88933356744598102672010-01-15T09:12:00.017-05:002010-01-15T10:38:24.332-05:00Healthy Brownies: Not a Joke24 brownies<br /><span style="font-style: italic;">Total cost: NY $9.34</span><br /><span style="font-style: italic;">Cost per brownie: NY $0.39</span><br /><br />Seriously?<br /><br />Seriously.<br /><br />Seriously?!?<br /><br />Well, mostly.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6kfztXx64LWrMGhiPV_mijRA5YO-Bmt_69IXA0plscCOJZOc3a-oYgV5XfVmhdCL6726FZqdHJblFxzQIYiZir5FlmhmZvX5iamAL0HGrUjl4qUr436w3aDACyaKrr3DU8P1M3SUClGA/s400/DSC_0618-BROWNIES.jpg" alt="Healthy Brownies" title="Healthy Brownies" id="BLOGGER_PHOTO_ID_5426978000376399954" border="0" /><br />This recipe comes from Dave Lieberman and Anahad O’Connor’s new book, <a href="http://astore.amazon.com/recessionipes-20/detail/0061780278/192-0092921-6012858" target="blank">10 Things You Need to Eat</a>.* We were intrigued by the “Chocolate Avocado Brownie” recipe, and wanted to give it a shot. Which we have now done, twice, the first as written and the second with some tweaks for pricing and taste. The recipe for our tweaked version appears below. The resulting product is chocolate-y and palatable and doesn’t taste at all of avocados, but it’s not really what I think of when I think Brownie. It’s more what I think of when I think Lightly Sweet Chewy Chocolate Bread. (What, I do that frequently, don't you?) Stirring in some chocolate chips might make these more brownie-esque, although of course that takes away from the “healthy”.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 341px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8OQ8WNc8cENw9YyxVXhkWJd3zGFB4CZFPwrK4RsWjwIPIjmb538zdwj0xMnYEfDGyuAR0E0CknC6EaaduKnU5mJIoSBgtE3ZWG5HDIhvYFfWgGr-0TISNnQFPLbQXwZu73SE7b8nUINA/s400/DSC_0622.JPG" alt="Healthy Brownies" title="Healthy Brownies" id="BLOGGER_PHOTO_ID_5426978004080206866" border="0" /><br />I think these are worth making if you’re interested in a sweet chocolate snack, but I wouldn’t serve them as dessert. Not to ratchet your expectations too far downwards: make no mistake, we ate all of these and enjoyed them! Just know that what you’re biting into is going to be more like a chocolate Luna or granola bar type thing than it is a decadent chocolate dessert. If you try these—and I know you can’t wait after a build up like that—please let us know what you think, and if you come up with any adaptations of your own!<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqeXFaEbjHwBvnot0XhyphenhyphenAYL6jQY4CyzGjIi8EY3WN5-Y6kjyma1tSDGDrVsWDWMNaiJozUjwS9IB5OkOvBemFYrjWLSflm9ohCuDXDEfpUljnlkKyP4heC7n8OJkxMJGJAjS5OAGqIvkM/s400/DSC_0631.JPG" alt="Healthy Brownies" title="Healthy Brownies" id="BLOGGER_PHOTO_ID_5426977589191009186" border="0" /><span class="fullpost"><span style="font-weight: bold; color: rgb(102, 102, 102);">Ingredients</span><br /><ul><li>½ cup whole wheat pastry flour (NY $0.13)</li><li>½ cup Dutch-process cocoa (NY $0.51)</li><li>½ teaspoon salt (staple)</li><li>1/2 cup almonds (NY $1.17)</li><li>½ cup walnuts (NY $0.99)</li><li>4 ounces bittersweet chocolate (NY $2.99)</li><li>½ canola oil (NY $0.42)</li><li>1 large ripe Hass avocado (NY $1.50)</li><li>6 eggs (NY $0.93)</li><li>½ cup granulated sugar (NY $0.28)</li><li>1 cup dark brown sugar (NY $0.42)</li></ul><span style="font-weight: bold; color: rgb(102, 102, 102);">Directions</span><br /><br />Preheat oven to 350 degrees. Line a 9 x 13 glass baking dish with parchment and grease.<br /><br />Whisk together the flour, cocoa and salt in a mixing bowl.<br /><br /></span><span class="fullpost"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 100px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiah_OdFzf1cKW_eVy51sk7ifD9NC5CenWOULgXU96kvNN_-iQasZtaB_-jOnQl7Y3YCs1ozdpYwoetXBw5lUeBHWX9bAnSJUr4LX5Fdrv1KZYxAwN_WdWAo8aAXQ11M50lRSA2Hg9Eq68/s400/DSC_0541.JPG" alt="Healthy Brownies" title="Healthy Brownies" id="BLOGGER_PHOTO_ID_5426977990076452178" border="0" /></span><br /><span class="fullpost">In your food processor, grind nuts until roughly chopped. Careful, this will go quick. Be sure not to overdo it, you want your nuts to be hunks in the finished brownies, not turn into nut meal. Stir chopped nuts into flour mixture.<br /><br />Add the chocolate to the food processor in pieces, and pulse until coarsely chopped. Stir into flour nut mixture.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI8XTUdOXKh3mNcoi2Jswz6QDn33cEw6OhtyFfGH2fQrrfLxw61tLLBfcW2R-FLQY-Ht6-LVIB7zrCQXyyqPpPn3aIySgcbrrq2hCNAZBfhfDBWFLgXKKi4m0vzbt7P21IYsR9ingyU_A/s400/DSC_0605.JPG" alt="Healthy Brownies" title="Healthy Brownies" id="BLOGGER_PHOTO_ID_5426977593296815554" border="0" /><br />Wipe out the food processor bowl, then add the oil, avocado, eggs and sugar and process until smooth. Scrape down the sides to make sure that all the avocado hunks are whipped smooth. Now you've got yourself some unappetizing greenish goop. Don't worry, I promise this is going to turn out OK. And if you don't trust me, trust Dave Lieberman.<br /><br />So, take the leap of faith and, using a spatula, transfer your greenish goop into the chocolate flour mixture. Gently fold together until combined.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTOksczwC_cyCMy7NYHm1K_U8X6lj2nTyyNywsxBZS63kF7i6-zzzYO_-F2j_QkF0rGRbJAJ45D9C92XeXBqwbErec5y69gPyKHXRMPDf1kFPyw8Z1iaOTcsoyh_niORfk29lH9vYcFuE/s400/DSC_0653.JPG" alt="Healthy Brownies" title="Healthy Brownies" id="BLOGGER_PHOTO_ID_5426977585243250210" border="0" /><br />Pour the batter (doesn't look green any more, now does it?) into the baking dish. Bake for approx. 30-35 minutes, until the center is just set. Let cool before slicing. Take a bite, and tell us what you think!<br /><br />Adapted from <a href="http://astore.amazon.com/recessionipes-20/detail/0061780278/192-0092921-6012858" target="blank">10 Things You Need to Eat</a><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj27QpcBu1x5juk3IApDAL944LXCU-UfKJfJpINVTIt30DrjzdUXabrsADaatVg6ibhTY57EbVVt9bsW197QvKIqG5IoR36U_5mHwNP11LDmQGXz2hK7rlcmfiMIlbhEc4FycRAieAaN4A/s400/DSC_0619.JPG" alt="Healthy Brownies" title="Healthy Brownies" id="BLOGGER_PHOTO_ID_5426977580280769746" border="0" /><br /><span style="font-size:85%;">* Full disclosure: we got a review copy of this book free when the LBUH attended a promotional event for Dave Lieberman. In the viewpoint of the FTC when we, as amateur bloggers, get something for free, our independent judgment and any ethics we might possess go flying right out the window, we dance around our kitchen maniacally cheering “Free! Free! Free! Let us go shill for it unreservedly and in direct violation of our own honest feelings about the item in question!” and rush off to the computer to tell you to go out and buy it immediately because it will complete your life, make you taller, thinner, grow your hair back and imbue you with the ability to fly. Unless, of course, we are forced to tell you the readers about it, in which case you, the readers, are to think “Aha! They were given this item to review for FREE! Accordingly, this item cannot possibly possess all of these positive attributes extolled by these blatantly biased and uncritical bloggers! In fact, it will probably make me less fulfilled, shorter, fatter, and balder, though I suspect it will still give me the ability to fly!”<br /><br />In short, the new FTC blog guidelines don’t really give bloggers or their readers much credit at all and, although I understand their goals and am aware of the bad sites out there they are trying to curtail, I find them both somewhat offensive and also vague enough that they don’t give much actual guidance. Or, for other, sharper, smarter words, see: <a href="http://jetreidliterary.blogspot.com/2005/08/ftc-compliance-notice.html" target="blank">Janet Reid’s FTC Compliance Notice</a>. When you read reviews of this same cookbook in a magazine, you can be sure the reviewer didn’t run off and buy a copy, but the FTC doesn’t think that they need to tell you about it. Yet because I am not <a href="http://www.dailyfinance.com/story/how-the-ftcs-endorsement-rules-unfairly-favor-celebrities/19305508/" target="blank">Gwyneth Paltrow</a>, more's the pity, I apparently do.<br /><br />Additionally, please see the note about <a href="http://astore.amazon.com/recessionipes-20" target="blank">our Amazon store</a> that we have added to our <a href="http://www.recessionipes.com/2009/01/about-recessionipes.html">"About REC(ession)IPES" section</a>.</span><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 125px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLQAX8tgfpOkhRzq3-wtr91EKWbEsI3G62ZhTQlrw3DSobwzTBlISWVT5Ivv5riqO_p7XuQRiKfuzoWD3cn4NxY1nEe7-LZEInUYs9wX8kpKy3JDfG4WnFEvfQApDTOCPe-K8_2owbsp8/s400/DSC_0661.JPG" alt="Healthy Brownies" title="Healthy Brownies" id="BLOGGER_PHOTO_ID_5426977585217328610" border="0" /><br /><span style="font-weight: bold; color: rgb(102, 102, 102);">Nutritional Info</span><br />Amount Per Serving<br /><br /><table border="0" cellspacing="2" width="614"><tbody><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Calories 183.5</span></td><td align="left" valign="top"><span style="font-size:85%;">Vitamin A 1.8 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Iron 7.1 % </span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Total Fat 11.2 g</span></td><td align="left" valign="top"><span style="font-size:85%;">Vitamin B-12 2.1 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Magnesium 7.3 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Cholesterol 53.1 mg</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin B-6 2.8 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Manganese 15.4 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Sodium 68.9 mg</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin C 1.1 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Niacin 2.5 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Potassium 149.7 mg</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin D 1.6 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Phosphorus 6.9 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Total Carbohydrate 19.8 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin E 11.2 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Riboflavin 6.9 % </span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Fiber 2.2 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Calcium 2.8 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Selenium 8.9 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Sugars 5.7 g</span></td><td align="left" valign="top"><span style="font-size:85%;">Copper 8.1 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Thiamin 2.4 %</span></td></tr><tr><td align="left" valign="top"><span style="font-size:85%;">Protein 3.6 g</span></td><td align="left" valign="top"><span style="font-size:85%;">Folate 3.8 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Zinc 3.5 %</span></td></tr></tbody></table></span>REC(ession)IPEShttp://www.blogger.com/profile/17113668965202526617noreply@blogger.com21tag:blogger.com,1999:blog-5166419331446212814.post-40629044507664893012010-01-12T10:50:00.013-05:002010-01-12T18:03:17.230-05:00Mmmmmm Moussaka12 servings<br /><span style="font-style: italic;">Total cost: NY $ 21.26</span><br /><span style="font-style: italic;">Cost per serving: NY $1.77</span><br /><br />It’s the time of year when you don’t mind having the oven on for hours, and having an all day kitchen project to occupy your time saves you from having to venture out into the frostbitten world.* Yet its also the beginning of January, a time when it seems almost everyone I know--and I think this says something about the ages and accompanying plunging metabolic rates of my intimates--is pledging themselves to a new diet, a new gym routine, or just “eating better” in general. Hmm, how to harmonize these two seemingly disparate impulses? Enter this moussaka.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj30GjoORaA-Ki1tO-pmc830ZhmS6WhkoKMt1ZaQsza0Xln_PH1yD1djH7prG38iqyw5jzF_Acf6VLJfxeHIRIHb4C2cdJd16TDIQ-sN5rVTL2jaraC_WrRNR0EWwKXngumT0Ge02DeOTY/s400/DSC_0835.JPG" alt="Moussaka" title="Moussaka" id="BLOGGER_PHOTO_ID_5425974804940645266" border="0" /><br />A moussaka is something like a Greek version of lasagna, but with thin layers of eggplant instead of pasta. Hey, what’s that? It uses vegetables in place of white carbs? Eureka! A traditional moussaka recipe will call for lots of egg yolks and ground meats; this rendition eases up on both, making it kinder to both your wallet and your waistline. Don’t worry though, it still takes positively ages to make, and requires having the oven cranked on for most of it. (Well, if your oven is anything like the crappy one in our rental apartment that, though tiny, still takes almost an hour to preheat and steadfastly refuses to admit that temperatures between 425 and 325 exist, thus requiring constant toggling back and forth between temps to even approximate a steady 350 or 400 degree temperature. But I digress.) Accordingly, I submit to you that this moussaka, which will fill your kitchen with heady warming aromas and satisfy your cravings for stick to your ribs foodstuffs, is the perfect recipe for deepest January.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwonqksvdDqMTVYjuwNN1BqwtQMv2JSap95JY31Q5_S29KqUeie5ocIM7P89KTfcGbEf857rQgM_IukFehIAxQrr4H-cLZ4B8Tph_WuoIFXLXDy4TfZPcU5if6qxjycKdjzq1nAbIv91c/s400/DSC_0842.JPG" alt="Moussaka" title="Moussaka" id="BLOGGER_PHOTO_ID_5425974802763201458" border="0" /><br /><span class="fullpost"><span style="font-weight: bold; color: rgb(102, 102, 102);">Ingredients </span><br /><ul><li>4 eggplants (NY $7.68)</li><li>Salt (staple)</li><li>5 tbsps olive oil (staple)</li><li>3 cloves garlic (NY $0.29 for one head)</li><li>1 large onion (NY $1.16)</li><li>1 pound ground lamb (NY $5.99)</li><li>1 tsp oregano (staple)</li><li>½ tsp cinnamon (staple)</li><li>½ tsp all spice (staple)</li><li>1/3 cup minced fresh parsley (NY $1.16 for one bunch)</li><li>1 tbsp Worcestershire sauce (staple)</li><li>2 tbsps tomato paste (staple)</li><li>14.5 oz can diced tomatoes (NY $1.19)</li><li>4 tbsps butter (NY $0.51)</li><li>1/2 cup all purpose flour (NY $0.10)</li><li>2 ½ cups milk (staple, we used 1%)</li><li>½ tsp nutmeg (staple)</li><li>Salt (staple)</li><li>White Pepper (staple)</li><li>1 egg (NY $0.15)</li><li>1 egg yolk (NY $0.15)</li><li>8 oz. feta cheese (NY $2.88)</li><li>3 tbsps parmesan cheese (staple)</li></ul><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 100px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRS7UWqepJCsvt9MDIEMAYAen9rcQXsXfB-QCTg9cGn3Pe3_eHpwtZ9zx1AvBu9Lo0Vq_yShWo-o3J2KTKIhs4PfBZFO5X68eOIizEZb8LTT-eEk9_zcnqVkSsrPtL2XafJxUrTw2ZXOc/s400/DSC_0704.JPG" alt="Moussaka" title="Moussaka" id="BLOGGER_PHOTO_ID_5425974658930848898" border="0" /><br /><span style="font-weight: bold; color: rgb(102, 102, 102);">Directions</span><br /><br />I’ll tell you upfront that this is going to take awhile: you’ll want to start well in advance of when you actually anticipate eating. Slice the eggplant lengthwise into 1/8 in to ¼ in thick slices, making sure to maintain even thickness. Salt and let stand about 45 minutes, then rinse. Tossing the slices into a colander works well for this. Meanwhile, preheat oven to 350.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip2uOyb3x8mlk715bT2O1NBYK0qTaRF1lQZf-aatNxoxFbUs6jKuPFWaoSK25OcLu2M9Ap3BfimGalV0RwozomhyOLtE3HH_4SkIVVBFuGO0LwOjfsg6bNbpI1T4bdU3x9xqQNM9mfMKU/s400/DSC_0692.JPG" alt="Moussaka" title="Moussaka" id="BLOGGER_PHOTO_ID_5425974800050715250" border="0" /><br />Pat eggplant slices dry, brush lightly with olive oil, and lay on baking sheets. Bake, in batches if need be, about 30 minutes. If your eggplant slices, despite your best efforts, end up varying in size, cook ones of about the same thickness at the same time, so you can remove them sooner or give them a bit more time depending on whether they’re thinner or thicker. Remove from baking sheets and set aside to cool. Just pile them up on a plate or in a deep bowl.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 100px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiajkCZ2uTGYw8DAzdsZanzzkE2yw662l_SBMTmAcSiNTrLJsQHDgP9Stj4Ghcfrfb0lo700lXCWXy6P5KNmhPRDe5VvfqTHGrwMqPo9_Q5qzFF-MuSAfcfPDGvmQB97dlkw-QzXMz-YzQ/s400/DSC_0694.JPG" alt="Moussaka" title="Moussaka" id="BLOGGER_PHOTO_ID_5425974655804027362" border="0" /><br />While eggplants are in the oven, cook the meat sauce layer. Mince the garlic and finely chop the onion, and cook in 1 tbsp of olive oil until fragrant and slightly softened, about 5 minutes. Add lamb and cook until no longer pink, about 5 minutes longer. Stir in oregano, cinnamon, all spice, parsley, Worcestershire, tomato paste and diced tomatoes. Cook uncovered until liquid has reduced by about 2/3rds, about 15 minutes. Cover and set aside while you prepare the next layer.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjepDQn3uVrts2XqDPGaoMWZMS0QRTLKxiGekRn8C0ntdVDgmnUfIqMtPf6UsBZElFMYWsq4ROJ5qbjQFzl3WpOwxLUUr-cB_NqP7ixJuh6ZQhuyaJdHdyQ_xuw9hmc9iR_ec_gc6G7uk4/s400/DSC_0701.JPG" alt="Moussaka" title="Moussaka" id="BLOGGER_PHOTO_ID_5425974655119140914" border="0" /><br />To prepare the béchamel layer, put milk in a small pot to warm. Melt butter in a larger pot, then add the flour, stirring vigorously, until well combined. Toast over low heat, stirring continuously, for about a minute. Remove the pot containing the butter/flour mixture from heat. Slowing add in the warmed milk, whisking to combine. You’ll get a bit of a work-out here (go ahead, count it towards that exercise resolution goal) as you need to whisk vigorously, and the béchamel is going to start to thicken up and fight back. Stay strong and have at it, you don’t want to let any lumps develop. Once you’ve got your thickened, smooth white sauce, whisk in the egg and egg yolk. Step back and admire the sunny lemony color of your completed béchamel.<br /><br />And now for the assembly! (Some time will have passed at this point, and your kitchen should be nice and toasty warm at this point. Then again, so will you.) You can enlist a helper at this point if you feel like sharing the fun. If your idea of a helper needs to be opened with a corkscrew, I, for one, won’t judge. And if you own a dog, you’ll probably find that you have at least one volunteer poking curiously around the kitchen trying to find out where all the meaty-milky-eggy-eggplanty smells are coming from. Apparently, dogs dig eggplant. Who knew?<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZv5Igm_U-Nlbocv_R73lmPaeSh_dqooBjpZPjeWappWX2evkGaqcDd1gPn5vR1a7Kybosig4UgDcZVX3CkJQlY0Z1zWEdLYFMl13MjYN9yOX2UG8J8kL_v6pid1F3cRVxB2XmvCXYhf8/s400/DSC_0712.JPG" alt="Moussaka" title="Moussaka" id="BLOGGER_PHOTO_ID_5425974650300209026" border="0" /><br />In a 9 x 13 inch casserole dish, lay down a layer of eggplant, just like you would if you were making a lasagna. Spoon some of the lamb mixture on top, followed by a layer of the béchamel. Crumble some of the feta on top of the béchamel, then grate about a tablespoon of parmesan across the top. Repeat! Once you get to the top of the dish, put down a deep layer of meat sauce, lay eggplant slices a top, then end with a thick layer of béchamel topped with the cheeses.<br /><br />Bake, uncovered, until lightly browned on top, about 1 hour. Put your feet up while you wait, sip some of your “helper” if you like, and let someone else tackle the dishes. Once the moussaka comes out of the oven, let sit about 20 minutes before cutting and serving. Then, if you’re actually eating before 10 pm, pat yourself on the back.**<br /><br /><span style="font-size:85%;">* Particularly if you have a LBUH to make the grocery shopping excursions for you. Heh heh.<br /><br />** Or, have someone else do it for you, and make that “pat” into a “rub”. That was a lot of knifing and whisking!</span><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyF1fO-ztTAJBfahSAZczssQr6XF-1M1jzWdy7oZE3AFSjDxHNkPCvMa0g0BF2xdElkMMcDXugZrq1Hn7N5mjIY73r82RcS1iKwaEb0m6r00bbHSc2iYwbLxamjSRQYdEvxBRWFHxLXIM/s400/DSC_0833.JPG" alt="Moussaka" title="Moussaka" id="BLOGGER_PHOTO_ID_5425974646075813074" border="0" /><br /><span style="font-weight: bold; color: rgb(102, 102, 102);">Nutritional Info</span><br />Amount Per Serving<br /><table border="0" cellspacing="2" width="614"><tbody><tr><td align="left" valign="top" width="200">Calories 365.3</td><td align="left" valign="top" width="200">Vitamin A 17.7 %</td><br /><td align="left" valign="top" width="200">Iron 11.4 %</td></tr><tr><td align="left" valign="top" width="200">Total Fat 24.5 g</td><td align="left" valign="top" width="200">Vitamin B-12 25.1 %</td><td align="left" valign="top">Magnesium 11.9 %</td></tr><tr><td align="left" valign="top" width="200">Cholesterol 93.1 mg</td><td align="left" valign="top" width="200">Vitamin B-6 16.7 %</td><td align="left" valign="top" width="200">Manganese 17.2 %</td></tr><tr><td align="left" valign="top" width="200">Sodium 2,734.4 mg</td><td align="left" valign="top" width="200">Vitamin C 16.5 %</td><td align="left" valign="top" width="200">Niacin 20.0 %</td></tr><tr><td align="left" valign="top" width="200">Potassium 638.1 mg</td><td align="left" valign="top" width="200">Vitamin D 7.5 %</td><td align="left" valign="top" width="200">Phosphorus 24.6 %</td></tr><tr><td align="left" valign="top" width="200">Total Carbohydrate 23.0 g</td><td align="left" valign="top">Vitamin E 5.8 %</td><td align="left" valign="top">Riboflavin 27.2 %</td></tr><tr><td align="left" valign="top" width="200">Fiber 5.9 g</td><td align="left" valign="top">Calcium 21.5 %</td><td align="left" valign="top">Selenium 23.7 %</td></tr><tr><td align="left" valign="top" width="200">Sugars 4.6 g</td><td align="left" valign="top" width="200">Copper 8.9 %</td><td align="left" valign="top">Thiamin 15.2 %</td></tr><tr><td align="left" valign="top">Protein 15.0 g</td><td align="left" valign="top">Folate 16.8 %</td><td align="left" valign="top">Zinc 16.8 %</td></tr></tbody></table></span>REC(ession)IPEShttp://www.blogger.com/profile/17113668965202526617noreply@blogger.com10tag:blogger.com,1999:blog-5166419331446212814.post-47129548392456422862010-01-06T14:26:00.013-05:002010-01-11T12:29:48.054-05:00Resolution-Friendly Banana Bread12 servings<br /><span style="font-style: italic;">Total cost: NY $ 2.20/ 3.93</span><br /><span style="font-style: italic;">Cost per serving: NY $0.18/0.32</span><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIsHderzkEUXcDgC-ktpDA58G-d36zVpABqhirk9BJ5WcHH4g7tW-u1qdgGKN8v9IDaqNHVKz11BgCWqk135eLLW78nnDhKEwnzeyMV3oSdntJ9mVZGKlurYgHTXXijUAkTbPj9lhLlRA/s400/BreadStrip.jpg" alt="Resolution-Friendly Banana Bread" title="Resolution-Friendly Banana Bread" id="BLOGGER_PHOTO_ID_5423716328680778194" border="0" /><br />Banana bread is one of those great traditional budget recipes, as its an excellent way to use up bananas that are too far gone to just eat by themselves. This iteration goes easy on the oil, using buttermilk in its place, and calls for part whole wheat pastry flour. (Don’t be tempted to use regular whole wheat flour instead of pastry, as its too heavy for this light loaf, and you’d end up sifting out all the grains anyway.) This bread has all the delicious fragrance and warmth of the original, yet with a lot less oil and fat, so it doesn’t involve blowing your New Year’s resolutions. (We’ve got at least another week or two before we start giving up on those, right?)<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 258px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOpFHueBkezR2dHmFG5kcFZAu_TGhmVtZYw_Ga-JY1wgLo7B4x60zV9boPwDgwMnpKZC2ma-AA0d5e9MAWbYE4WTsxA3cWvZdMkvMA6Z4BwuvcnZ_2rdz0hVFC_e4ZV6fvTSmagf0rDKI/s400/DSC_0561.JPG" alt="Resolution-Friendly Banana Bread" title="Resolution-Friendly Banana Bread" id="BLOGGER_PHOTO_ID_5423716206428766354" border="0" /><br /><span class="fullpost"><span style="font-weight: bold; color: rgb(102, 102, 102);">Ingredients</span><br /><ul><li>2 large eggs (NY $0.31)</li><li>¾ cup sugar (NY $0.42)</li><li>4 very ripe to overripe bananas (NY $0.89)</li><li>1/3 cup buttermilk (NY $0.16/ NY $1.89 for a quart)</li><li>1 tbsp vegetable oil (staple)</li><li>1 tbsp vanilla extract (staple)</li><li>1 cup all purpose flour (NY $0.21)</li><li>¾ cup whole wheat pastry flour (NY $0.21)</li><li>1 tsp cinnamon (staple)</li><li>1/8 tsp all spice (staple)</li><li>1/8 tsp nutmeg (staple)</li><li>½ tsp salt (staple)</li><li>2 tsp baking powder (staple)</li><li>½ tsp baking soda (staple)</li></ul> <img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 263px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN-YVTJopcQ7aOB1NTxNAopS3wPrW3m-tj-AYocDT-mm2LEJqP36ECqF2b-P_ErnBPz005QwAGw0PZgutWkFkEjTdfYp0H5VDa8_bRI9wbnQAaS-oVd6aY0b3K4jQx1l2PjkcjovJ_HCk/s400/DSC_0548_400.jpg" alt="Resolution-Friendly Banana Bread" title="Resolution-Friendly Banana Bread" id="BLOGGER_PHOTO_ID_5423716211229631842" border="0" /><br /><br /><span style="font-weight: bold; color: rgb(102, 102, 102);">Directions</span><br /><br />Preheat over to 325. Spray a loaf pan with cooking spray and dust with flour. Mash the bananas in a small bowl with a fork. Beat eggs and sugar with an electric mixer until thick, about 4 minutes. Add bananas, buttermilk, oil and vanilla extract and mix again until well combined, about 1 minute. Sift in remaining dry ingredients, and beat until blended, about 2 more minutes. Pour batter into prepared loaf pan.<br /><br />Bake about 1 hour, or until golden brown on top and fork inserted in center comes out clean. Turn out onto rack and let cool. Slice and enjoy!<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 245px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnpSf85oqOpIlMc4gQwIj7dtneghkmOLjJsi58UXgk5a3T4eSPw_NHL0-Sk5_zXGZ-GXTQP1BpKXUXqT5JEceZaWqyHsUYi96rGJxGiMSAlCRqCQFE_fGVEmu5HZZkiFcJFmHAlVVKHbE/s400/DSC_0612.JPG" alt="Resolution-Friendly Banana Bread" title="Resolution-Friendly Banana Bread" id="BLOGGER_PHOTO_ID_5423716203443085250" border="0" /><br /><span style="font-style: italic;">Adapted from <a href="http://www.bonappetit.com/" target="blank">Bon Appetit</a>, August 1997</span><br /><br /><span style="font-weight: bold; color: rgb(102, 102, 102);">Nutritional Info</span><br />Amount Per Serving<br /><table border="0" cellspacing="2" width="614"><tbody><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Calories 179.3</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Protein 3.9 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Magnesium 6.4 %</span></td><br /></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Total Fat 2.6 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin A 1.9 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Manganese 22.7 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Saturated Fat 0.6 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin B-12 1.6 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Niacin 6.6 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Polyunsaturated Fat 0.4 g</span></td><td align="left" valign="top"><span style="font-size:85%;">Vitamin B-6 13.6 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Pantothenic Acid 3.4 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Monounsaturated Fat 1.3 g</span></td><td align="left" valign="top"><span style="font-size:85%;">Vitamin C 6.1 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Phosphorus 7.9 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Cholesterol 41.1 mg</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin D 1.3 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Riboflavin 9.4 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Sodium 243.9 mg</span></td><td align="left" valign="top"><span style="font-size:85%;">Vitamin E 2.2 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Selenium 17.6 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Potassium 212.2 mg</span></td><td align="left" valign="top"><span style="font-size:85%;">Calcium 5.9 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Thiamin 9.3 %</span></td></tr><tr><td align="left" valign="top"><span style="font-size:85%;">Total Carbohydrate 36.1 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Copper 4.4 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Zinc 3.1 %</span></td></tr><tr><td align="left" valign="top"><span style="font-size:85%;">Dietary Fiber 2.2 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Folate 8.6 %</span></td><td align="left" valign="top"><span style="font-size:85%;"> </span><br /></td></tr><tr><td align="left" valign="top"><span style="font-size:85%;">Sugars 17.6 g</span></td><td align="left" valign="top"><span style="font-size:85%;">Iron 6.7 %</span></td><td align="left" valign="top"><span style="font-size:85%;"> </span><br /></td></tr></tbody></table><br /><center><!-- Begin Adify tag for "MediumRectangle" Ad Space (300x250) ID #7732107 --><br /><script type="text/javascript"><br /> sr_adspace_id = 7732107;<br /> sr_adspace_width = 300;<br /> sr_adspace_height = 250;<br /> sr_ad_new_window = true;<br /> sr_adspace_type = "graphic";<br /></script><br /><script type="text/javascript" src="http://ad.afy11.net/srad.js?azId=7732107"><br /></script><br /><!-- End Adify tag for "MediumRectangle" Ad Space (300x250) ID #7732107 --></center></span>REC(ession)IPEShttp://www.blogger.com/profile/17113668965202526617noreply@blogger.com7tag:blogger.com,1999:blog-5166419331446212814.post-10252681450458742532010-01-04T13:06:00.013-05:002010-01-04T15:02:11.219-05:00Poll: How YOU Doin’?<img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 175px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizD3nuOW6iLFa6-BFG1zkqQgyq4EmxRzqF1XcNiXARrN9zJ6hpSWctViOS1keLkVoFumWN4mHr4HWRyIR0nm7TlSkDboay1Q3CjD544g6j1ZFhyCIqGQDx2DhtO2BtFJFz8C15yeyAuP8/s400/DSC_0620_crp.jpg" alt="Happy New Year" title="Happy New Year" id="BLOGGER_PHOTO_ID_5422976593713169602" border="0" />So we’re into another decade, and despite reports that the recession is easing up, from where I sit it still looks grim. The LBUH is still the LBUH, although the “U” now stands for “under-employed” instead of “unemployed”, as he’s been picking up a lot of free lance work, including from one of his former employers. Blondie is still without full-time employment, although she’s picked up some contract work to tide her over as well.* So, we’re holding steady over here at Rec(ession)ipes, and bracing ourselves for a longer haul. But what about YOU, dear readers? How are you holding up? What impact is the Great Recession having on you?<br /><iframe allowtransparency="true" name="poll-widget8892028465134617760" src="http://www.google.com/reviews/polls/display/8892028465134617760/blogger_template/run_app?txtclr=%23666666&lnkclr=%2300CC33&chrtclr=%2300CC33&font=normal+normal+100%25+Verdana%2C+sans-serif&hideq=true&purl=http%3A%2F%2Fwww.recessionipes.com%2F" style="border: medium none ; width: 100%;" frameborder="0" height="210"></iframe><br /><span class="fullpost"><span style="font-size:85%;">* So that’s two unemployed people in my own inner circle who nonetheless don’t get reported in those “unemployment” numbers you keep hearing about. Everyone seems to acknowledget that there are large quantities of people that aren't reflected in these reports, but I find it frustrating that there still doesn’t seem to be any effort to capture the information (such as people who give up looking, or no longer qualify for unemployment, etc.) that all acknowledge isn’t reflected. I think the actual number of people who are scraping by with part-time sporadic work that doesn't provide them with health insurance or other benefits is probably extremely large and worth more than an "oh yeah, we're not counting those people" footnote.</span></span>REC(ession)IPEShttp://www.blogger.com/profile/17113668965202526617noreply@blogger.com0tag:blogger.com,1999:blog-5166419331446212814.post-41474874140403317112010-01-01T20:50:00.013-05:002010-01-01T21:36:09.951-05:00Hoppin’ John10 Servings<br /><span style="font-style: italic;">Total cost NY $ 12.17</span><br /><span style="font-style: italic;">Cost per serving NY $ 1.22</span><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXvfVjcaS5oWWGLX7mCmYEfpO9TgUzAe51x67vfG8FQ-bwfDsWQr4V7hw8Zk1SwNfyzda8VXa2cQY9yoUByssfQQGnvpk9dHVlDkHxX1st4U7HsoBp-JJb_PGcx4akdbI1ROXqzDwLmMI/s400/DSC_0656.jpg" alt="Hoppin’ John" title="Hoppin’ John" id="BLOGGER_PHOTO_ID_5421957510963653762" border="0" /><br />Welcome 2010! Hoppin’ John is a traditional Southern dish that, if eaten at the beginning of the New Year, is supposed to bring good luck in the coming year. Well, we can all use a little bit of THAT in the coming year, yes? So, sayonara 2009! Here’s your hat, what’s your hurry? Dig into some of this tasty bean dish, and lift your fork to a healthier and happier New Year for all!*<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Jj8FmxnxhJ6Rm24nfntbztDNIPAkcheTxIO6diE9pK7eOYNc1EbBUl6mmV6kBeRS1NVk0W1icvhExGOxDex_aztQvvGeGtLyx0cQbmD13YTN3_algP0bVA5EldA17naoyJK_4ompudc/s400/DSC_0673.jpg" alt="Hoppin’ John" title="Hoppin’ John" id="BLOGGER_PHOTO_ID_5421957501466955538" border="0" /><br />And, if we keep eating dishes that are this budget-friendly, it can’t help but be a more prosperous one. This recipe, unlike more modern iterations of this dish, goes old school and calls for water instead of stock. I often find myself annoyed by the over-reliance on chicken and vegetable stock in recipes these days. Yes, it adds flavor, but unless <a href="http://www.recessionipes.com/2009/05/stone-stock-vegetable.html">you’re making your own</a> (and frankly, I doubt most home cooks do this) you’re jacking up the cost, in some cases needlessly. And some of the commercial stocks end up being little more than salted water with strange chemicals, mysterious ingredients and a ton of sodium. So this recipe uses just plain old water, from the tap. I hope you’ll agree that it still has plenty of flavor.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-cufAcxQunoCJKMX4znVYcj6m9SulkrzsfLBRqaCRIiXD3m02dZB0nIM2l8Yb6m2M-RyxsKePaXTpabnH_jc3MRUOPRU4Y_lJwAekjevyOAH4C9IM5GfuVYmHf_KzvTpWR6HWD0r0J5Q/s400/DSC_0652.jpg" alt="Hoppin’ John" title="Hoppin’ John" id="BLOGGER_PHOTO_ID_5421957516827824146" border="0" /><br /><span class="fullpost"><span style="font-weight: bold; color: rgb(102, 102, 102);">Ingredients</span><br /><ul><li>1 lb dried black eyed peas (NY $1.79) </li><li>1 tbsp olive oil (staple)</li><li>1 turkey kielbasa sausage (NY $5.79)</li><li>1 yellow onion (NY $0.79) </li><li>1 green pepper (NY $0.83)</li><li>3 stalks celery (NY $1.39 for one bunch)</li><li>1 tsp hot sauce (such as Tabasco) (staple)</li><li>1 tsp dried thyme (staple)</li><li>1 bay leaf (staple)</li><li>3 cups water (staple)</li><li>½ cup chopped parsley (NY $0.79 for one bunch) </li><li>1 bunch scallions (NY $0.79) </li><li>Salt and pepper (staple) </li></ul><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjto1XepqsaOTGKVWQtjHzCyPHjy3wo9tFQ7WwnfHxNg_D8qEd6IKSGhTh4DTs2H5K8EaL3KoG4gYPKxbx4XCZqZqkd6sYeq5fOoInBm2aTj3LCcJFc17z06hjuaEIu25HouRpDCWZ-TmM/s400/DSC_0634.JPG" alt="Hoppin’ John" title="Hoppin’ John" id="BLOGGER_PHOTO_ID_5421957850802647090" border="0" /><br /><span style="font-weight: bold; color: rgb(102, 102, 102);">Directions<br /><br /></span>Soak beans overnight, or using the <a href="http://www.epicurious.com/recipes/food/views/To-Quick-Soak-Dried-Black-Eyed-Peas-14716" target="blank">quick soak method</a>.<br /><br />Slice kielbasa into coins, and chop onion, pepper and celery.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih3g66GSvBFdsmqPQCxQpQRbdoYRrMTJ3HK-dZucQjKRcZP-itpiJlo-gYtlA-X0zSZVBXosLS3P4zBMFF6LWI-FNm7fqCi7Z6iA06LtKASTw_hlgbr7z59GCmovPtgnpsdhZZXZG8lec/s400/DSC_0624.JPG" alt="Hoppin’ John" title="Hoppin’ John" id="BLOGGER_PHOTO_ID_5421957941361834626" border="0" /><br />Rinse out the pot you soaked the beans in, and warm olive oil over medium heat until fragrant. Sear kielbasa until beginning to brown, about 3 minutes, then add chopped vegetables. Continue cooking another 5 minutes or so, until vegetables have softened slightly. Add soaked beans along with thyme, bay leaf, hot sauce and water.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoi2vWWnFFb6_av6GhzlDVzq3TNSjex1YfyQRq_YcPmvwToYR534Pd_6HnUiSDrQaD1-PDfEARecnGrWtxMZSfXLlAyHtbvqZkRWOGqpqo4PIffTSFsJBx-NH0naRU-xKtA3mQixqGY8U/s400/DSC_0648.JPG" alt="Hoppin’ John" title="Hoppin’ John" id="BLOGGER_PHOTO_ID_5421957839505681362" border="0" /><br />Bring to a boil, then reduce heat to medium low and continue cooking stirring occasionally about 40 minutes longer, or until beans softened and are creamy and tender. Add scallions and parsley, and continue cooking about 2 minutes longer. Season to taste. Serve over rice and, if desired, garnish with additional parsley and hot sauce.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 175px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAsrHJMmKX6Q6QZXBhK2WGEpSLnLsB-yXr3P7gWhjzqDalV50B0TO0_se-_QNnB2sAY1oK6oLSj8VX19gqhcBAphHuAgngbhA1aZ26aIfRdQ6DO8sGaSArtb_jEb4QkDC5rCq8FWsuZW4/s400/DSC_0660.JPG" alt="Hoppin’ John" title="Hoppin’ John" id="BLOGGER_PHOTO_ID_5421957508158479314" border="0" /><br /><span style="font-size:85%;">* Speaking of healthier . . . you may have been wondering where we’ve been all these months. Without going into too much details, I’ve been having some health issues that had me on a very restricted bland food diet for awhile there. (The LBUH has taken to calling himself “for poorer” and me “in sickness.) All of which made running a food blog pretty challenging. Unless, that is, you’d be interested in reading recipes like “Boil egg noodles in water according to package directions. Optional: garnish with salt.” No? I didn’t think so. </span><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUCu7ajDpZ10Ws1eL3Rhl-eQzaIT42881HvP7ht5S6YD-JuQVQz9EX4lQjHoBBRh-Ew58E7pHZ8YAfBFniM0iugS_PSf-9Uv-gZ8EfgrUjWx1WkST85F3l-QenmDP4dkd09I0c7LISuEU/s400/DSC_0672.JPG" alt="Hoppin’ John" title="Hoppin’ John" id="BLOGGER_PHOTO_ID_5421957505108095218" border="0" /><br /><span style="font-weight: bold; color: rgb(102, 102, 102);">Nutritional Facts</span><br /><table border="0" cellspacing="2" width="614"><tbody><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Calories 213.1</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Sugars 5.2 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Folate 4.1 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Total Fat 7.4 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Protein 6.8 g</span></td><td align="left" valign="top"><span style="font-size:85%;">Iron 11.9 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Saturated Fat 2.6 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin A 28.2 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Magnesium 2.0 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Polyunsaturated Fat 0.2 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin B-12 0.0 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Manganese 5.0 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Monounsaturated Fat 1.0 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin B-6 3.5 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Niacin 1.0 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Cholesterol 7.5 mg</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin C 33.7 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Phosphorus 1.6 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Sodium 408.1 mg</span></td><td align="left" valign="top"><span style="font-size:85%;">Vitamin D 0.0 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Riboflavin 1.3 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Potassium 121.1 mg</span></td><td align="left" valign="top"><span style="font-size:85%;">Vitamin E 1.9 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Selenium 0.4 %</span></td></tr><tr><td align="left" valign="top"><span style="font-size:85%;">Total Carbohydrate 31.5 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Calcium 18.8 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Thiamin 1.8 %</span></td></tr><tr><td align="left" valign="top"><span style="font-size:85%;">Fiber 7.5 g</span></td><td align="left" valign="top"><span style="font-size:85%;">Copper 1.9 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Zinc 0.8 %</span></td></tr></tbody></table></span>REC(ession)IPEShttp://www.blogger.com/profile/17113668965202526617noreply@blogger.com5tag:blogger.com,1999:blog-5166419331446212814.post-16102600218367175542009-10-19T21:25:00.022-04:002009-11-02T11:06:29.056-05:00Bargain Basement Lobster Risotto8 servings<br /><span style="font-style: italic;">Total cost NY $19.59</span><br /><span style="font-style: italic;">Cost per serving NY $2.49</span><br /><br />Yes, you read that right, LOBSTER! In the current economy, <a href="http://pressherald.mainetoday.com/story.php?id=275839&ac=PHbiz" target="blank">the price of lobster has fallen to a point it hasn’t seen since 1990</a>. In Manhattan it’s currently running about $9.95 a pound, down from almost twice that a little over a year ago, back when the recession was just starting to get its groove on. The lobstermen/women/folk are suffering fiscally due to the lack of demand for their catch. So, yes it’s still a splurge, but by buying lobster you (1) enjoy a spectacular bargain*, (2) help fellow victims of the economy out and (3) get to eat lobster! Isn’t that worth $2.49 a serving?<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFvK-kCna66XPsBFR2Wp18HIfqVVzxmZDr7fsgr2PmanGyopTMWmEiqj4Sldg2orLL9NvTSobJlaSQkHzwrhnE0UrhyLMIvZcmxBA3jt2ECcnlBZCJEcTyYLJMIhe6Ma4WYmBpCekwDRg/s400/DSC_0060.JPG" alt="Lobster Risotto" title="Lobster Risotto" id="BLOGGER_PHOTO_ID_5394491261385969970" border="0" /><br />Now for some unpleasantness. Yes, this recipe calls for a live lobster. Yes, that means that you yourself will have to make it un-live.** If you’ve seen Julie & Julia***, you’ll know that this is when you start singing “Lobster Kill-ah! Qu’est que ce? Fa fa fa fa fa fa!” One can buy cooked lobster meat, but the price is sky high and the freshness is frequently in doubt, so I just can’t recommend that method. If you don’t have the stomach for this (and I feel you, I really do) perhaps you’d be interested in <a href="http://www.recessionipes.com/2009/04/macaroni-and-cheese-with-tomatoes.html">a nice vegetarian mac & cheese</a>? Or some <a href="http://www.recessionipes.com/2009/04/salmon-cakes-with-lemon-y-tzatziki.html">salmon cakes</a> or <a href="http://www.recessionipes.com/2009/03/herbed-new-england-clam-and-corn.html">clam chowder</a>, both made with seafood that comes in nice little tins?<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 333px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSldxWyY7EIflMC2o2y_OXeewEovr690gmiH-hZmjA5PeG0hpezUFXvzeJOv5D8HLHOb5Q3dm4ND1haZK_ZOpQpxW8kH54aIRgp82TshzVOP5Pxl56SpE7zz8DjErBo4Zo-CM9XyIrQYY/s400/DSC_0084.JPG" alt="Lobster Risotto" title="Lobster Risotto" id="BLOGGER_PHOTO_ID_5394491252909641266" border="0" /><br /><br />(UPDATE: We've been Slashfooded! ("<a href="http://www.slashfood.com/2009/10/30/lobster-risotto-feast-your-eyes/" target="blank">Lobster Risotto - Feast Your Eyes</a>")<br /><br /><span class="fullpost"><br /><span style="font-weight: bold; color: rgb(102, 102, 102);">Ingredients</span><br /><ul><li>1 1 ½ pound lobster ($14.93)</li><li>1 onion (NY $0.37)</li><li>2 bay leaves (staple)</li><li>15 peppercorns (staple)</li><li>2 tablespoons olive oil (staple)</li><li>2 tablespoons butter (staple)</li><li>2 shallots (NY $0.92)</li><li>2 tablespoons tomato paste (staple)</li><li>1 cup white wine, at room temperature (NY $0.75)</li><li>¼ cup chopped flat leaf parsley (NY $0.79 for one bunch)</li><li>2 cups arborio rice (NY $1.83)</li><li>Salt and pepper to taste (staple)</li></ul><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 123px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQDEK5L9sitgVa4kbDWy5Up9XDbyw1r1GLUhHjsXMeWQ1qnRUG4RuCmQTNSsi253Cp0zakKqqsPapEEUWQr6x7_Mbohsw7NSPhvAysPleKyGTretb1i9nmoXHLxuyJ1k51tJjxqR2ejM0/s400/DSC_0016.JPG" alt="Chopped Onion" title="Chopped Onion" id="BLOGGER_PHOTO_ID_5394491672626026450" border="0" /><br /><span style="font-weight: bold; color: rgb(102, 102, 102);">Directions</span><br /><br />Bring just enough water to cover your lobster lengthwise to a boil in a large pot. Add the peeled, quartered onion along with 2 bay leaves and about 15 peppercorns. Pop the live lobster in the freezer for about 15 minutes to desensitize. (“Ah yi yi yi yi yi yiiiiiiiiii!!!!”) Once the water is boiling, plunge the lobster into the pop head first and cover. (“Run run run, run run run awaaaaaaay!!!”) Cook about 5 minutes, until bright red. (Be careful not to overcook at this point, as the lobster will continue to cook in the risotto later.) Remove lobster from pot ("Hey hey hey hey HHHHHHAAAAAAAA!"), but leave the pot on the heat. Rinse your lobster in cold water, then remove lobster meat from the shell.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 222px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix2XXP8e0HKNwLS5PUl3LvM591R_MxOrSmTycs2yqoouCplCNXwubZRIla40mRz4QuDD_UP0EmWYYUL9ibSwI3QvzAyv2xZwSZQ3u_2S02dI3drm2Wm_xMLlesSdwI2Bu6q5CjzQwciuI/s400/DSC_0003.JPG" alt="Lobster Risotto" title="Lobster Risotto" id="BLOGGER_PHOTO_ID_5394491763102210242" border="0" /><br />Since the LBUH is renowned far and wide as a master lobster sheller****, I’ll let him tell you himself exactly how it should be done:<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 388px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Y_EtudJoLVTY51QmyuBKzQm4sCM5HyzP_8uWZ_IBnDCgOg9GpeN0z9Q3JoBW97EluINYZj9DAW6i5AN2BmbcrPJ_ChOEc2I51p_nPLAs_7uoOkas0qeEUtAdg5qPSMcM1Uu41q6u2u0/s400/DSC_0022.JPG" alt="Lobster Risotto" title="Lobster Risotto" id="BLOGGER_PHOTO_ID_5394491659451630658" border="0" /><blockquote> Since the Lobster is full of the lobster stock, start by dismantling the lobster over a lipped plate or a shallow bowl. Start by removing the claws. While holding the lobster’s main carapace in one hand, grab one of it’s claws and while gently twisting the limb, pull it away from the body. As the clawed limb comes off, the juice inside the body should start to pour out into the bowl. Repeat this action with the other clawed limb.<br /><br />Next, while grasping the tail in one hand and the body in the other, twist your hands in opposite directions and gently crack and pull apart to separate the tail from the torso. Pour the rest of the liquid held in the torso back into the bowl of lobster stock.<br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFLxiNksgzt4t2RO_6DoOhjiTEO6zoP-iqE6LWi9GBFdmyFPPy1Fs5ZJK1rajsUfO_Vm04WtVomCz1eOTqZtFZWWSncqGMs53uxwstc5lY3F7ikfhsmgfSC0NNsYVxl2bdREF0plC0gw4/s400/DSC_0021.JPG" alt="Lobster Risotto" title="Lobster Risotto" id="BLOGGER_PHOTO_ID_5394491667404297970" border="0" /><br />To remove the meat easily from the tail, start by snapping off the fanned end so that the flesh is exposed at either end of the tail. Next, insert a chopstick (or the handle of a fork or spoon if you don’t have a chopstick) into the smaller opening on the tail and gently push forward to coax the meat out in one lovely piece.<br /><br />Now attack the claws. Start by removing the claws from small joined pieces. Don’t discard the joints as there is meat inside those that we will remove soon. Crack the claw vertically along the thickest part of one claw, breaking off the back shell exposing the flesh within. Twist and remove the lower pincer, and pour the liquid within the claw back into the broth (don’t want to lose that tasty lobster infused water!). Using your chopstick, prod the meat through the hole made by removing the lower pincer, pushing it out through the large hole in the rear of the claw. Repeat with the other claw.<br /><br />Crack each joint to separate from the others and more easily coax the meat within out with your chopstick.<br /><br />Return cleaned pieces of lobster shell to your pot as you go. Next, remove the carapace shell from the legs by holding the shell in one hand and the legs in the other, and pull apart. Return the shell to the broth, take the remaining legs and break into segmented pieces to allow the bits of meat within to be more easily absorbed into the broth and toss them in as well, and toss them in along with any other lobster bits you have left (but reserving the larger than tiny chunks of meat for the risotto).<br /></blockquote>Phew, got that? I promise it took you longer to read than it took the LBUH to execute. (Err, no pun intended.) OK, now continue boiling the lobster shells in the pot for about another ten minutes. Meanwhile, dice the shallot finely.<br /><br />In a large sauté pan, heat 1 tablespoon butter in 2 tablespoons of olive oil. Add diced shallots and tomato paste. Saute just until golden, about 5 minutes. Add Arborio rice and toast, stirring, about 1 minute until opaque. Begin adding lobster stock by ladlefuls: add a ladleful, then stir until absorbed. Repeat until you’ve added about 5 -6 cups of the lobster stock. Umm, yeah, that is a lot of stirring. Congratulations, you’ve squeezed in an upper body workout while you’re cooking! You’ll know when to stop when the risotto seems to resist adopting any more liquid. If it seems to be thinking to itself “no, stop, no more I can’t take AAAAHHH!”, that’s when you’re done.***** Stir in the remaining tablespoon of butter and reserved lobster meet, and warm for about 1 minute. Stir in chopped parsley, and season to taste.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 190px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTcmrrGIKWOuQ2TMxMMwOLC3xz-mCB87le2ArU8_dXrQXINaS0mX7jBMx-RA4kVSjHgQv-5-gJcNYpf0O5N46u4dgCAM3Y_vAXrWiyLeZgGhu7p20v_VdbgxfMto7D3ERo6ooZcZkr42M/s400/DSC_0048.JPG" alt="Lobster Risotto" title="Lobster Risotto" id="BLOGGER_PHOTO_ID_5394491657257282306" border="0" /><br /><span style="font-size:85%;">* And I will freely admit that I am a sucker for a deep discount.<br /><br />** Sound of our vegetarian audience frantically closing out of their browser windows.<br /><br />*** What do you mean you haven’t seen it yet? I’m sorry, I’m not sure we can still be friends.<br /><br />**** We recently attended a rehearsal dinner clambake for some friends of ours, at which a crowd gathered to watch the LBUH extract the lobster from it shell. Of course, about half the attendees were vegetarian, so they were pretty easy to impress on this score. But still!<br /><br />***** If you have stock left, discard the onion, peppercorns and lobster shell and freeze for another use.</span><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 334px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqtqJnM0CDgpCXBEZS4dfrS9VZWPmGO8XqovCDjyFLU-9Ios9UxqS8qisVeZzaqcP_J-zXrwkfhMiasPXhbIcCpyFD90lOF2GgnoU4TRWiUPAGB6qqTEFRB1sohyphenhyphen1XJOESdXp308PoxjA/s400/DSC_0058.JPG" alt="Lobster Risotto" title="Lobster Risotto" id="BLOGGER_PHOTO_ID_5394491264201950146" border="0" /><br /><span style="font-weight: bold; color: rgb(102, 102, 102);">Nutritional Facts</span><br />Amount Per Serving<br /><table border="0" cellspacing="2" width="614"><tbody><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Calories 371.8</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Sugars 2.8 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Folate 5.2 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Total Fat 8.5 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Protein 20.1 g</span></td><td align="left" valign="top"><span style="font-size:85%;">Iron 5.5 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Saturated Fat 2.9 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin A 8.3 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Magnesium 9.8 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Polyunsaturated Fat 0.8 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin B-12 40.5 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Manganese 10.3 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Monounsaturated Fat 4.2 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin B-6 8.9 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Niacin 16.8 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Cholesterol 68.2 mg</span></td><td align="left" valign="top"><span style="font-size:85%;">Vitamin C 6.4 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Phosphorus 19.6 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Sodium 559.9 mg</span></td><td align="left" valign="top"><span style="font-size:85%;">Vitamin D 0.5 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Riboflavin 11.1 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Potassium 512.3 mg</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin E 7.1 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Selenium 52.7 %</span></td></tr><tr><td align="left" valign="top"><span style="font-size:85%;">Total Carbohydrate 7.9 g</span></td><td align="left" valign="top"><span style="font-size:85%;">Calcium 6.1 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Thiamin 4.3 %</span></td></tr><tr><td align="left" valign="top"><span style="font-size:85%;">Dietary Fiber 0.2 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Copper 80.8 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Zinc 17.1 % </span></td></tr></tbody></table></span>REC(ession)IPEShttp://www.blogger.com/profile/17113668965202526617noreply@blogger.com23tag:blogger.com,1999:blog-5166419331446212814.post-29292271006628009892009-08-10T08:58:00.017-04:002009-10-02T15:07:33.722-04:00Zucchini, Potato and Scallion Pancakes with Chived Sour CreamMakes about 15 pancakes with topping<br /><span style="font-style: italic;">Total cost: NY $6.81</span> <span style="font-style: italic;"><br />Cost per pancake: NY $0.45</span><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 280px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGjQBx24l3sMoVixsDHRaCL0m7kebaBOfo1Q_yg-J2LYshhTTXRHH2rmz_cwxv_us1YD-0c7OwxLxER2pGTsAyZbwvamO9WJ22KVLvh8f1da6E6PtADZiJyDDmZw6ZHnXX98153WRc5yo/s400/DSC_0030.jpg" alt="Zucchini, Potato and Scallion Pancakes with Chived Sour Cream" title="Zucchini, Potato and Scallion Pancakes with Chived Sour Cream" id="BLOGGER_PHOTO_ID_5368352163397601506" border="0" /><br />Now that zucchini season is in full swing, its time to take advantage of how cheap and tasty these veggies are right now. Enter zucchini-based pancakes. They’re a lot like the traditional potato latke, but using zucchini along with the potato gives them more interest, particularly when you also toss in a hefty portion of scallions to boot. These make a great side dish, or if the summer heat has zapped your appetite, make a lovely light supper all on their own. It you know latkes, you’ll probably figure out without me telling you that these can also be paired with applesauce instead of the sour cream and chives, or even with both if that’s how you happen to roll. But sour cream and chives are a classic combination for good reason, and that’s how we prefer to serve these crisp yet tender golden brown and green pancakes.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpdPhkTDoBDzB7p7pxlH0SJpUsMDIULvfS1Ts2rM55yqNBfJhU4GmGc3us8AgkeUn1Ps0xEPW5xwwLUdZ7pWVOUY9gWBG0Ptv5Vv-IvicSQgBxlxY3M_MMN13ACzmo8KQMTJxwYADUG8U/s400/DSC_0038.jpg" alt="Zucchini, Potato and Scallion Pancakes with Chived Sour Cream" title="Zucchini, Potato and Scallion Pancakes with Chived Sour Cream" id="BLOGGER_PHOTO_ID_5368352154839714754" border="0" /><br /><br />(UPDATE: We've been Slashfooded! ("<a href="http://www.slashfood.com/2009/09/10/loaded-latkes-feast-your-eyes/" target="blank">Loaded Latkes - Feast Your Eyes</a>")<br /><span class="fullpost"><span style="font-weight: bold; color: rgb(102, 102, 102);"><br />Ingredients</span><br /><ul><li>1 large potato (NY $0.89)</li><li>2 large zucchini (NY $1.78)</li><li>Salt (staple)</li><li>1 bunch scallions (NY $0.59)</li><li>2 eggs (NY $0.33)</li><li>½ cup whole wheat flour* (NY $0.14)</li><li>Pepper (staple)</li><li>4 tbsps canola or olive oil** (staple)</li><li>1 cup lowfat sour cream (NY $1.09)</li><li>1 bunch chives (NY $1.99)</li></ul><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2-VxU-uJAN-vSfXdzqbwoTfpbQTppIuK0yuDmbpJemkv_aw0eqLDRgt0PznfpCkaG_QoywgXYs6l08fVanSGzcrDcUIAsdbebQrM9qEOWX9zhJBP_KJsMwDaG24t1UyEQoEEaDwn1PNU/s400/DSC_0011.jpg" alt="Zucchini, Potato and Scallion Pancakes with Chived Sour Cream" title="Zucchini, Potato and Scallion Pancakes with Chived Sour Cream" id="BLOGGER_PHOTO_ID_5368352391264262002" border="0" /><span style="font-weight: bold; color: rgb(102, 102, 102);"><br />Directions<br /><br /></span>Clean and scrub, but do not peel, the potato and zucchini. Using a box grater, grate potato and zucchini into a colander and toss with a teaspoon of salt. Let sit for about 10 minutes, then scoop up about a handful into a clean dishcloth. Wring out over the sink. Place dried grated vegetables into a large bowl. Repeat, switching to a clean dry dishtowel if need be, until you’ve dried all the grated vegetables. You want the potato and zucchini to be pretty dry at this point.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 100px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0X6wX2t5aNEASVkm5-EGgdGHAqEtAyWVPV7lLys31DTU9fYnvd-sKJSVad02HLgXIKTvpJNLXDGUjrjB4rxe-IX7ca6doixqnYgSkTMrPuFbqXWZ-WFzKE1zze_E65UBKKxiP1u2uolc/s400/DSC_0009.jpg" alt="Zucchini, Potato and Scallion Pancakes with Chived Sour Cream" title="Zucchini, Potato and Scallion Pancakes with Chived Sour Cream" id="BLOGGER_PHOTO_ID_5368352395014620674" border="0" /><br />Slice the scallions into ¼ inch slices, and add to grated veggies in bowl. Add the flour, beaten eggs, and pepper to taste and stir to combine. Add in a few extra dashes of salt if you like.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 100px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-_CYiPjHZR61wt52bXZpXEvbZPzg6RAgU8cPzBtIuVB0Nvn2U810EadyH5CqDN5c3hyzuwFHECZMsTiLVTxBFwUlvfTT0H3Yc9fTLkSebeUaEzetiLAcuFfAKpFzGSzXAFcK4zPP_5eE/s400/DSC_0022.jpg" alt="Zucchini, Potato and Scallion Pancakes with Chived Sour Cream" title="Zucchini, Potato and Scallion Pancakes with Chived Sour Cream" id="BLOGGER_PHOTO_ID_5368352392573795394" border="0" /><br />Chop chives and combine with sour cream in a separate bowl.<br /><br />Heat 1 tablespoon of oil in non-stick skillet over medium heat. Pick up about a handful of veggie mixture, and shape into a ball in your palm. Smoosh it into a cake by flattening it with your other hand, and add to skillet.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji9ierZgR9nT8knV3c6y29LBtBbPj_gbbusev0V7vX_yZrV0i9_f6qbIf_cFIJg91Bzzkb9XgXx2hdzzUtxEg22K4Nn0Hqoa-ISm7dZFTuIfbQpt_gcehHll3xPEOhKOzTjq2ArvEzF7k/s400/DSC_0024.jpg" alt="Zucchini, Potato and Scallion Pancakes with Chived Sour Cream" title="Zucchini, Potato and Scallion Pancakes with Chived Sour Cream" id="BLOGGER_PHOTO_ID_5368352166350990178" border="0" /><br />Repeat until you fill the pan, making sure not to crowd your pancakes. Cook about 3 minutes, until the bottoms are golden, and the cakes have set, being careful not to burn the bottoms. Then flip ‘em over, and continue cooking approx. another 2-3 minutes. Remove to a plate lined with a paper towel. Adding more oil to the pan as needed, repeat until all the pancakes are cooked. If not serving immediately, these keep very well in a warm oven. Serve topped with dollops of sour cream and chives.<br /><br /><span style="font-size:85%;">* You can of course substitute regular flour if that’s what you have/keep on hand. Doing so will<br />drive the cost down even further, as regular flour is less expensive than whole wheat.<br /><br />** I’d recommend using canola for this, if you have it. Healthwise, its pretty analagous to olive oil and a good deal cheaper.</span><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 352px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Xp40sMaVoNQuU78hZ97ZvrHEfvIoNj8Q_880LuYgqVoP3Hh3phxQWuCb_EplnGFAp3WwCxKHbF4lSZJRADX3IYcm7JCemsv4AWsixsJ1hhRWjsVsZnEG7lNslsBtgXp8buzHfd7VAIY/s400/DSC_0034.jpg" alt="Zucchini, Potato and Scallion Pancakes with Chived Sour Cream" title="Zucchini, Potato and Scallion Pancakes with Chived Sour Cream" id="BLOGGER_PHOTO_ID_5368352157860841170" border="0" /><br /><span style="font-weight: bold; color: rgb(102, 102, 102);">Nutritional Facts</span><br />Amount Per pancake with topping<br /><table border="0" cellspacing="2" width="614"><tbody><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Calories 74.9</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Sugars 1.2 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Folate 6.3 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Total Fat 2.8 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Protein 2.9 g</span></td><td align="left" valign="top"><span style="font-size:85%;">Iron 3.7 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Saturated Fat 1.4 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin A 13.9 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Magnesium 4.8 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Polyunsaturated Fat 0.2 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin B-12 1.9 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Manganese 6.5 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Monounsaturated Fat 0.8 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin B-6 6.1 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Niacin 2.6 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Cholesterol 34.6 mg</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin C 16.4 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Phosphorus 6.2 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Sodium 175.0 mg</span></td><td align="left" valign="top"><span style="font-size:85%;">Vitamin D 0.9 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Riboflavin 5.5 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Potassium 266.7 mg</span></td><td align="left" valign="top"><span style="font-size:85%;">Vitamin E 1.0 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Selenium 3.8 %</span></td></tr><tr><td align="left" valign="top"><span style="font-size:85%;">Total Carbohydrate 10.5 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Calcium 3.9 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Thiamin 3.5 %</span></td></tr><tr><td align="left" valign="top"><span style="font-size:85%;">Fiber 1.9 g</span></td><td align="left" valign="top"><span style="font-size:85%;">Copper 3.7 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Zinc 2.3 %</span></td></tr></tbody></table></span>REC(ession)IPEShttp://www.blogger.com/profile/17113668965202526617noreply@blogger.com38tag:blogger.com,1999:blog-5166419331446212814.post-70008870728377470992009-08-05T06:00:00.006-04:002009-08-10T09:06:54.465-04:00Rotini with Corn and Tomatoes CrudaMakes 6 servings<br /><span style="font-style: italic;">Total Price: NY $4.45</span><span style="font-style: italic;"><br /></span><span style="font-style: italic;">Price per serving: NY $0.74</span><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcCNpibpEX-SOai-_f7300Snt5pPK7640HlqWt1iA-_omPPNR5k7_gE0_xi6W6I1BaLlO7pl4Simta3yl_j6CzSb82SHKKWykBFIW1mjIdkkeWUmdnRglghzdjUJF4M0AmTTLpTpv2wI0/s400/IMG_7822.jpg" alt="Rotini with Corn and Tomatoes Cruda" title="Rotini with Corn and Tomatoes Cruda" id="BLOGGER_PHOTO_ID_5366227354716408962" border="0" /><br />This is a great recipe for the dog days of summer, when tomato and corn are at the ripest and the mere thought of having the stove on for more than a few minutes makes you want to whimper. As you can probably tell from the ingredient lists, this is one of those recipes that you’re only going to want to make when you can get burstingly fresh produce. I like this best with extremely young kernels that are pale and tiny. We prefer rotini or rotelle for this dish as the tiny corn kernels get caught in the grooves of the pasta. Serve hot or at room temperature.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk22kLQ151yzrcoAhf89fgfdFTVtZPd7hCP0JM5KZDuqsCV8sxxG6VgXkmCCAzTwc_2mM9PfSoXz65lzIIHmuB7lZ1DYVQlFX-kKH8l-2TeVtBi0m9XZhV7JFc2wsrF7qsJOKICinH42c/s400/IMG_7825.jpg" alt="Rotini with Corn and Tomatoes Cruda" title="Rotini with Corn and Tomatoes Cruda" id="BLOGGER_PHOTO_ID_5366227348478659394" border="0" /><br /><span class="fullpost"><span style="font-weight: bold; color: rgb(102, 102, 102);">Ingredients</span><br /><ul><li>2 ears of corn (NY $1.00)</li><li>3 tomatoes (NY $2.29)</li><li>1 bunch scallions (NY $0.59 for one bunch)</li><li>1 clove garlic (NY $0.24 for one head)</li><li>½ lb. rotini (NY $0.33)</li><li>4 tbsps olive oil (staple)</li><li>2 tbsps balsamic vinegar (staple)</li><li>Salt (staple)</li><li>Pepper (staple)</li></ul> <img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 100px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgILIWPP8SVcPy6AP28aEJQP2grDKub8Nhfwh-jrm455fce9BjX4Liraq24Wr4KuezNljGA_x6531fOyrL3g0Ffs4YeXm_YPaFbgDlvl27YBS0Aib5m2H0ucoD2pmybQ-2LxOWFkTtEWgo/s400/IMG_7789.jpg" alt="Rotini with Corn and Tomatoes Cruda" title="Rotini with Corn and Tomatoes Cruda" id="BLOGGER_PHOTO_ID_5366227000001129586" border="0" /><br /><span style="font-weight: bold; color: rgb(102, 102, 102);">Directions</span><br />Put a pot of salted water on to boil. Husk and silk the ears of corn. Wash under cold water to<br />remove any remaining silks and clean the cobs well, trimming if needed. When the water comes to a boil, add rotini and set a timer for five minutes. After 5 minutes, add the corn. After approx. 3 more minutes, both the corn and rotini should be done. Keep an eye on the corn though: if your ear is especially young and tender, use tongs to pull it out early if needed.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 100px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7d0SIWeCeUKePAd4T9KxndTebuIa1U5AA9ItkTnhO0ri46A8A8HRHbri0DBXoByjZ64aD6loSqhbxG1GYZgO8dYgpASzF23W2FEQIwAwRK4tJ5uhqgP5Z6bQz3bXv0pIrYiKWVBu3__E/s400/IMG_7782.jpg" alt="Rotini with Corn and Tomatoes Cruda" title="Rotini with Corn and Tomatoes Cruda" id="BLOGGER_PHOTO_ID_5366227004859829570" border="0" /><br />Meanwhile, whisk together olive oil, vinegar and salt and pepper to taste if a large bowl. Mince garlic, add and stir. Chop and seed the tomatoes and thinly slice the white and pale green parts of the scallions.* Stir to combine.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 100px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJqaEQ2OvubH3IOdg9wMXnILCgqeC7BY70XOrTeHC_xC1RMIdF95iBaDBXmL_nSzf3X_NgR-9oiEZ8G27yesgd8Lwx6GctI87clHp-I9z7SynE2Td-lI1FfNRhUkdywEJ6We8w3tc_I3U/s400/IMG_7803.jpg" alt="Rotini with Corn and Tomatoes Cruda" title="Rotini with Corn and Tomatoes Cruda" id="BLOGGER_PHOTO_ID_5366227000463054130" border="0" /><br />Once rotini and corn are cooked, drain and add the pasta to tomato mixture in the bowl. Remove the corn from the cob by standing it upright on a cutting board, holding on to the cob with a towel as it will be hot, and slice off the kernels by running your knife vertically down the cob. Add the corn kernels to the pasta and tomato mixture, and toss well.<br /><span style="font-style: italic;">Adapted from </span><a style="font-style: italic;" href="http://www.gourmet.com/">Gourmet</a><span style="font-style: italic;">, August 1993<br /></span><br /><span style="font-size:85%;">* Save the tougher dark green ends for<a href="http://www.recessionipes.com/2009/05/stone-stock-vegetable.html"> making stock</a>!</span><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 160px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheQeUShp49ISk-8_zpT_s4a88SFrJNA99C0Y_xEAPVwTL6-gT8_SI4SPShMEb1E3AgksHoW7IATsHVsYInIiiNGrdros2Kt1yPnvV5_Fugn0ynMWhR8aOXyoXKCL_MYszSk7qz1LcFDIE/s400/IMG_7824.jpg" alt="Rotini with Corn and Tomatoes Cruda" title="Rotini with Corn and Tomatoes Cruda" id="BLOGGER_PHOTO_ID_5366226993575016322" border="0" /><br /><span style="font-weight: bold; color: rgb(102, 102, 102);">Nutritional Facts</span><br />Amount Per Serving<br /><table border="0" width="614" cellspacing="2"><tbody><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Calories 202.8</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Protein 8.9 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Magnesium 6.0 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Total Fat 1.9 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin A 13.7 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Manganese 8.2 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Saturated Fat 0.1 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin B-12 0.0 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Niacin 16.0 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Polyunsaturated Fat 0.3 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin B-6 6.8 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Pantothenic Acid 2.9 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Monounsaturated Fat 0.1 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin C 21.5 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Phosphorus 5..8 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Cholesterol 0.0 mg</span></td><td align="left" valign="top"><span style="font-size:85%;">Vitamin D 0.0 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Riboflavin 14.8 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Sodium 416.7 mg</span></td><td align="left" valign="top"><span style="font-size:85%;">Vitamin E 1.3 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Selenium 1.0 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Potassium 314.3 mg</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Calcium 3.3 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Thiamin 29.3 %</span></td></tr><tr><td align="left" valign="top"><span style="font-size:85%;">Total Carbohydrate 40.1 g</span></td><td align="left" valign="top"><span style="font-size:85%;">Copper 4.2 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Zinc 2.8 %</span></td></tr><tr><td align="left" valign="top"><span style="font-size:85%;">Dietary Fiber 5.0 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Folate 36.3 %</span></td><td align="left" valign="top"><span style="font-size:85%;"> </span><br /></td></tr><tr><td align="left" valign="top"><span style="font-size:85%;">Sugars 3.4 g</span></td><td align="left" valign="top"><span style="font-size:85%;">Iron 14.8 %</span></td><td align="left" valign="top"><span style="font-size:85%;"> </span><br /></td></tr></tbody></table></span>REC(ession)IPEShttp://www.blogger.com/profile/17113668965202526617noreply@blogger.com5tag:blogger.com,1999:blog-5166419331446212814.post-46566338294922700072009-07-29T14:00:00.001-04:002009-07-29T14:56:44.122-04:00Vegetarian Molasses Baked BeansMakes 8 servings<br /><span style="font-style: italic;">Total Price: NY $4.20</span> <span style="font-style: italic;"><br />Price per serving: NY $0.53</span><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 293px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuAjNneQMxhFUsO63q6iYfM0304smjNgJWJKuSG0GAZsllxrzOdKRggf_BmE2MGvzMMC3tkKUqpzxaaVuOYhpMvV-quVSnqNrpgFDLL0GVDhNRRQkgE8GVuWEwrxGSvvbKFWjq7_WUHSo/s400/IMG_7882.jpg" alt="Vegetarian Molasses Baked Beans" title="Vegetarian Molasses Baked Beans" id="BLOGGER_PHOTO_ID_5363899602198013218" border="0" /><br />Much like <a href="http://www.recessionipes.com/2009/03/herbed-new-england-clam-and-corn.html">chowdah</a>, baked beans are one of those recipes that can somehow be perfect both in the dead of winter and in the dog days of summer to boot. In the winter, I prefer my baked beans with some bacon for flavor, but in the summer I like them more barbecue-y. And in any season, I love them heavy on the molasses! This iteration is zesty but not heavy or goopy (as barbecue-type beans can sometimes get.) This recipe requires having the oven on for some time. If the fates align, the ideal time to prepare this is on a rainy afternoon a day or two before heading to a barbecue on a gorgeous sunshine-y summertime day.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 275px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2h-hs_vcpPUv-R_Yql7gGUb6YILiz_mzMpKveiF3xLgtcvMso0MHeKRAr-vKMZNwFPnw5Wq10bB3t3Y_iTowCElDgpYilOWZ6zW2Tgj4RWbQYNh6_oEocF_ro0lVz6MIMluidlHItWyQ/s400/IMG_7890.jpg" alt="Vegetarian Molasses Baked Beans" title="Vegetarian Molasses Baked Beans" id="BLOGGER_PHOTO_ID_5363899598247323010" border="0" /><br /><span class="fullpost"><span style="font-weight: bold; color: rgb(102, 102, 102);">Ingredients</span><br /><ul><li>1 lb.dried navy beans (NY $1.39)</li><li>1 large onion (NY $0.85)</li><li>1 tbsp. olive oil (staple)</li><li>½ cup molasses (NY $0.99)</li><li>1/3 cup dark brown sugar (NY $0.28)</li><li>1/3 cup cider vinegar (NY $0.51)</li><li>¼ cup ketchup (NY $ 0.18)</li><li>2 tbsps dijon mustard (staple)</li><li>1/8 tsp cloves (staple)</li><li>½ tsp dried ginger (staple)</li><li>Pinch of allspice (staple)</li><li>Salt (staple)</li><li>Black pepper (staple)</li></ul> <img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 175px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf0hCu60oIEXPT4zEfNNgHJqZp-MfBsbJrOm40j8ramMLxb5LE9KAImFj5S4mqaQKfdqPdA84bsuYITlf_wcDzbiGGQ_YC9vOkx6gPXVtl3okTt3db0Xnlt-uBZ8MwU9dwW6QS3AvHU-Q/s400/IMG_7843.jpg" alt="Vegetarian Molasses Baked Beans" title="Vegetarian Molasses Baked Beans" id="BLOGGER_PHOTO_ID_5363899593490129074" border="0" /><br /><span style="font-weight: bold; color: rgb(102, 102, 102);">Directions</span><br /><br />Soak beans overnight in cool water, covered by about an inch of water.* Drain soaked beans, discard soaking liquid, and rinse thoroughly in cold water. Place beans in a large ovenproof pot, and cover with plenty of cold water. Bring to a boil, then lower to a simmer. Cook, partially covered, for about 1 ¼ to 1 ½ hours, or until beans are tender. Check the water level during cooking, adding more if the water nears the surface of the beans. Once beans are tender, drain and reserve cooking liquid.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 100px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOEfsH0tNVGntCmS3ZHXnHTe3xqxn86SmakBdMu9W78cmQrh10juwh-QYXfIqjzIX_mH-LRTroATg19zl0yCRZ8WVE9zxhfX546nodWbIP-jPdTDJYU9IUhYMrfw73jQph76LPKaOnAcc/s400/IMG_7890_strip.jpg" alt="Vegetarian Molasses Baked Beans" title="Vegetarian Molasses Baked Beans" id="BLOGGER_PHOTO_ID_5363899587485825266" border="0" /><br />Preheat oven to 375 degrees. In the same large ovenproof pot, heat the olive oil.. Add onion and cook, stirring occassionally, until beginning to color and soften, approx. 5 minutes. Add the molasses, sugar, vinegar, ketchup, mustard, cloves, ginger, all spice and 2 cups reserved cooking liquid. (If you don’t quite have 2 cups cooking liquid left, add some water until you do.) Stir and simmer for approx. 4 minutes. Add the beans, and season with several grinds of black pepper and a few dashes of salt. Simmer for another 2-3 minutes, then transfer to oven. Cook, uncovered, until bubbly, approx. 1 hour, adding more cooking liquid or water during cooking as needed.**<br /><br /><span style="font-size:85%;">*Alternatively, beans can be quick soaked by again covering them in a pot in with the same amount of water, then bring to a boil on the stove. Boil for 3 minutes, remove from heat and let stand, covered, for at least 1 hour. (Longer is better if you have time to spare.)<br /><br /><br />** If, in an effort to be helpful, your spouse/partner/roommate/passing stranger tosses out your cooking liquid in a misguided effort to clean up and help out, you can use water instead. Hypothetically speaking, of course.</span><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicMxVHMhxTy3hYPaFDUH7DUPfkIYSJ2cJEiBnfTn72iedQ0GMBPBTvVhzvlmrdVAPrM5vYdmDZKWAkN2sNPBxdTaMeWWGl1FX8ZyPVjuK0fMoPNRJoHbDnx-eBM5pFskJlExJA16olflQ/s400/IMG_7895.jpg" alt="Vegetarian Molasses Baked Beans" title="Vegetarian Molasses Baked Beans" id="BLOGGER_PHOTO_ID_5363899584171870946" border="0" /><br /><span style="font-weight: bold; color: rgb(102, 102, 102);">Nutritional Info</span><br />Amount Per serving<br /><br /><table border="0" width="614" cellspacing="2"><tbody><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Calories 313.7</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Protein 11.4 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Magnesium 31.2 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Total Fat 2.6 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin A 0.0 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Manganese 56.7 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Saturated Fat 0.3 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin B-12 0.0 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Niacin 5.4 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Polyunsaturated Fat 0.6 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin B-6 16.3 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Pantothenic Acid 5.3 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Monounsaturated Fat 1.4 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin C 4.5 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Phosphorus 20.4 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Cholesterol 0.0 mg</span></td><td align="left" valign="top"><span style="font-size:85%;">Vitamin D 0.0 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Riboflavin 5.3 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Sodium 14,280.2 mg</span></td><td align="left" valign="top"><span style="font-size:85%;">Vitamin E 1.0 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Selenium 11.0 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Potassium 846.2 mg</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Calcium 15.0 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Thiamin 22.1 %</span></td></tr><tr><td align="left" valign="top"><span style="font-size:85%;">Total Carbohydrate 63.3 g</span></td><td align="left" valign="top"><span style="font-size:85%;">Copper 20.1 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Zinc 10.1 %</span></td></tr><tr><td align="left" valign="top"><span style="font-size:85%;">Dietary Fiber 14.7 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Folate 47.8 %</span></td><td align="left" valign="top"><span style="font-size:85%;"> </span><br /></td></tr><tr><td align="left" valign="top"><span style="font-size:85%;">Sugars 23.3 g</span></td><td align="left" valign="top"><span style="font-size:85%;">Iron 24.7 %</span></td><td align="left" valign="top"><span style="font-size:85%;"> </span><br /></td></tr></tbody></table></span>REC(ession)IPEShttp://www.blogger.com/profile/17113668965202526617noreply@blogger.com6tag:blogger.com,1999:blog-5166419331446212814.post-18675575045807332972009-07-21T11:51:00.016-04:002010-02-06T12:05:25.794-05:00In the Pink SangriaMakes about 24 servings<br /><i>Total price: NY $18.73 / 19.77<br />Price per serving: NY $ 0.78 / 0.82</i><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIdsRdpOgH0Q_JJCWD6mBmuLDIe8VbEwNXV-aN6Q857alTUlUmn-rYHFjXvpSnxmzF3X93MRoXQy03utU7D7EtRIWDDoA4UqajgXDZoZQlWYEEBo5vdLy3-cKkqy7EZcK2LhL5Vuur6ck/s400/DSC_0021.jpg" alt="Rose Sangria" title="In the Pink Sangria" id="BLOGGER_PHOTO_ID_5360977022927504178" border="0" /><br />We made this pink sangria for <a href="http://www.recessionipes.com/2009/04/apple-streusel-coffee-cake.html">our friend Blondie’s</a> Birthday Potluck in Prospect Park.* We drink <a href="http://www.recessionipes.com/2009/05/sangria.html">a lot of sangria around here</a> and find that for outdoor picnics, a pretty diluted sangira is preferable and more refreshing on a hot day out in the sun. That’s why this recipe calls for 2 liters of seltzer. If you’re serving this at night at a party, drop the seltzer down to just one liter or less (you know, depending on what kind of party you’re having, nudge, nudge.) The raspberries and pineapple with the rose wine give this one a nice bright, fruity taste and the bright pink color, punctuated with the yellow pineapple, just screams “Birthday Party!” And, of course, blondes and pink always have gone together splendidly!<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTwNoPUO4uQZDj0TGNdAe_MoNkWOAl7PYXlyUvMzWZYqIv-JeAOnhIGpMH2io4HTVi5teHGT5kPVoL_46SU9UmL5VuLR-Y1OrLKZkF4RWndjYPJBDRHDYPfHufyBykv4E6uu93Ucwo7sM/s400/DSC_0024.jpg" alt="Rose Sangria" title="In the Pink Sangria" id="BLOGGER_PHOTO_ID_5360976842269173570" border="0" /><br />(<span style="font-weight: bold;">UPDATE:</span> We've been Slashfooded! ("<a href="http://www.slashfood.com/2009/08/06/stunning-sangria-feast-your-eyes/" target="blank">Stunning Sangria - Feast Your Eyes</a>")<br /><br /><span class="fullpost"><span style="font-weight: bold; color: rgb(102, 102, 102);">Ingredients</span><br /><ul><li>1.5 liter bottle Rose wine (NY $6.99)</li><li>2 shots Crème de Cassis (NY $1.77)</li><li>2 pints strawberries (NY $2.49)</li><li>1/2 pint raspberries (NY $2.49)</li><li>1 pineapple (NY $4.99)</li><li>2 liters seltzer (<a href="http://www.recessionipes.com/2009/05/sangria.html">Free</a> or NY $1.04)</li></ul><span style="font-weight: bold; color: rgb(102, 102, 102);">Directions</span><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcbUWcjVrRre37XKSv77KH0AhtZPIN2NlNO7OLkkfdrxw6bPZGw4_ExnVwwqQmiyNHAxyegx2boZxz7_ihXHKHBvRDITMVg95lWZFrq167S1fnL8vRumSmp_2pTS6Ae_CVArUGFSl3TAo/s400/DSC_0022.jpg" alt="Rose Sangria" title="In the Pink Sangria" id="BLOGGER_PHOTO_ID_5360976836682001250" border="0" /><br />Pour wine and cassis into a large pitcher. Wash strawberries, remove leaves, quarter vertically and toss into pitcher. Wash raspberries and add to raspberries. Chop pineapple into approximately half inch chunks and add to wine/fruit mixture. Put into refrigerator and allow to chill for 3-6 hours. Immediately before serving, add seltzer. (Either pour into pitcher if yours is large enough, or top off individual glasses with the seltzer.) Be sure to scoop lots of fruit into each glass, digging down for the non-floating raspberries: picking out the boozy fruity flotsam** is half the fun!<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 179px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI_g8FS50vDz22kbZ2QcsuP2uNHIXgquwohX7l080AkADTGYe2Z_rTIw0xdYwHZzAfpzffO6QAI7q-9US2bPrI1F7nwluZ0OM1bx7ynDPzs3TfTvCmI74HH4hFPoPpC1zmZJCz1c61Xiw/s400/DSC_0037.jpg" alt="Rose Sangria" title="In the Pink Sangria" id="BLOGGER_PHOTO_ID_5360976827867862498" border="0" /><br /><span style="font-size:85%;">* The economy being what it is, Blondie still hasn’t found employment, but she’s had some encouraging interviews. Keep your fingers crossed for her!<br /><br />**Of course, since raspberries don't float, I guess we can't call them flotsam, can we? OK, then, jetsam it is!</span><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgZP4PziN4TwoQ0XjCUtpRKpKpjIUIaUY_kBTnIRGCIzWke11gSSKVWPwKxDlHYFlcowuB9oE1XWPq54xcQoqDLZBTD3LuNTJEdHSNRSXt-BIeP8NI5HlUR61hu_YDGRsoUIYcmTQF5No/s400/DSC_0029.jpg" alt="Rose Sangria" title="In the Pink Sangria" id="BLOGGER_PHOTO_ID_5360976828164009442" border="0" /><br /><span style="font-weight: bold; color: rgb(102, 102, 102);">Nutritional Facts</span><br />Amount Per Serving<br /><br /><table border="0" cellspacing="2" width="614"><tbody><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Calories 81.6</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Protein 0.4 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Magnesium 3.3 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Total Fat 0.2 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin A 0.4 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Manganese 27.2 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Saturated Fat 0.0 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin B-12 0.1 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Niacin 1.3 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Polyunsaturated Fat 0.1 g</span></td><td align="left" valign="top"><span style="font-size:85%;">Vitamin B-6 2.7 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Pantothenic Acid 1.7 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Monounsaturated Fat 0.0 g</span></td><td align="left" valign="top"><span style="font-size:85%;">Vitamin C 35.9 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Phosphorus 1.7 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Cholesterol 0.0 mg</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin D 0.0 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Riboflavin 2.5 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Sodium 5.5 mg</span></td><td align="left" valign="top"><span style="font-size:85%;">Vitamin E 0.5 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Selenium 0.7 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Potassium 143.4 mg</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Calcium 1.2 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Thiamin 1.9 %</span></td></tr><tr><td align="left" valign="top"><span style="font-size:85%;">Total Carbohydrate 7.9 g</span></td><td align="left" valign="top"><span style="font-size:85%;">Copper 3.8 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Zinc 0.8 %</span></td><br /></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Dietary Fiber 1.4 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Folate 2.5 %</span></td><td align="left" valign="top"><span style="font-size:85%;"> </span><br /></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Sugars 1.7 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Iron 2.6 %</span></td><td align="left" valign="top"><span style="font-size:85%;"> </span><br /></td></tr></tbody></table></span>REC(ession)IPEShttp://www.blogger.com/profile/17113668965202526617noreply@blogger.com4tag:blogger.com,1999:blog-5166419331446212814.post-42551808100227682442009-06-24T12:50:00.009-04:002009-06-24T13:34:50.186-04:00Poll: Animal, Vegetable, or . . . ?<img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 100px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiF4BqygoQ-gvoR6wArESdE4CcPRny-aPgM4wyNyXUcBXhCYUuNL7NHphNMoeYef_hJUSCxKcqw3md8TjPeSDNbWDV6CnM1xK0KSt1kdCK8GZjgJEiwa5gCz7sMjTd12ooWEOMQrY3mg8/s400/PollStrip1.jpg" alt="Animal, Vegetable, or . . ." title="Animal, Vegetable, or . . ." id="BLOGGER_PHOTO_ID_5350938552636170594" border="0" /><br />After reading a recent article about <a href="http://www.gourmet.com/foodpolitics/2009/06/recession-flexitarians" target="blank">Americans decreasing their meat consumption in response to the current pathetic economy</a>, we wanted to ask all of you about your own carnivorous tendencies!<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 100px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg67IkBXRwOdgUHFZkNm4uSXLEB-1_Q-MwQy94VKl6lGRUkLziTt39s_e4vr0J6tt1BzBx0PumFeezlmPdOgABorVYHFb3U4GuYWeOeZOhEY33QhGHdFixKW4sDs6RHYKuf8Y-VSkPnrsQ/s400/PollStrip3.jpg" alt="Animal, Vegetable, or . . ." title="Animal, Vegetable, or . . ." id="BLOGGER_PHOTO_ID_5350938549788911522" border="0" /><br /><span style="font-weight: bold; color: rgb(102, 102, 102);">Has the recession inspired any change in your meat-eating habits?</span><br /><br /><iframe style="border: medium none ; width: 100%; height: 500px;" src="http://www.google.com/reviews/polls/display/6689150591966998510/blogger_template/run_app?txtclr=%23666666&lnkclr=%2300CC33&chrtclr=%2300CC33&font=normal+normal+100%25+Verdana%2C+sans-serif&hideq=true&purl=http%3A%2F%2Fwww.recessionipes.com%2F" name="poll-widget6689150591966998510" allowtransparency="true" frameborder="0" height="500"></iframe><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 100px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiYPmEGVfm5wRm2X1zacg9XSgDPzofM9jIs14LRZ9ci7dKGiM5M6vFwpwP18BzBvov5wSkUMn6Xcok7auZ54P0D9Ygd24D3HjivNFDoQCtj24hgDfut_uwWdMzrnrPf0lKKaczXPqryEI/s400/PollStrip2.jpg" alt="Animal, Vegetable, or . . ." title="Animal, Vegetable, or . . ." id="BLOGGER_PHOTO_ID_5350938548809568546" border="0" />REC(ession)IPEShttp://www.blogger.com/profile/17113668965202526617noreply@blogger.com28tag:blogger.com,1999:blog-5166419331446212814.post-2422850168208775082009-06-21T11:17:00.015-04:002010-01-09T08:31:07.869-05:00Chewy Chocolate Chip CookiesMakes 4 dozen<br /><span style="font-style: italic;">Total Cost: NY $4.42</span><br /><span style="font-style: italic;">Cost per cookie: NY $0.09</span><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 229px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilZEg93u5UmkaA-sLNLkE72pPLYdu1cDjA7QIvJUSUVSp6IN6p0D4kX6YqhHVzYLDROV1CLDo-bqeAzoCEuKA9iworxS3E4tcLmbjYLgMggF8aKLd6luWb6VNUNiHS1UHaczHw-yub0LA/s400/IMG_7228.jpg" alt="Chewy Chocolate Chip Cookies" title="Chewy Chocolate Chip Cookies" id="BLOGGER_PHOTO_ID_5349805620363386018" border="0" /><br />As you’ve probably heard by now, <a href="http://www.nytimes.com/2009/06/20/health/policy/20cookie.html?_r=1&scp=1&sq=nestle&st=cse" target="blank">Nestle has recalled all of its refrigerated cookie dough products</a>, including Toll House. And. . . all this talk of chocolate chip cookie dough has made me crave cookies. Because yes, I am weird like that. So, no time like the present to make our own cookie dough!*<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdhtdDm6D_npVxMZvSFnHguYZhB25JhjZqxfGFo7OInWdGJjauXbySXMLo8axacWbrSakXGvHe0YV9sNOcay47gx3UcLRbGl0loW_mGnAMpnOFJPzlE19AB8p4PIkiIhq151kbCK2FVcY/s400/IMG_7551.jpg" alt="Chewy Chocolate Chip Cookies" title="Chewy Chocolate Chip Cookies" id="BLOGGER_PHOTO_ID_5349805619436643890" border="0" /><br />This recipe includes a neat trick that the LBUH picked up from a college roommate about how to keep your cookies chewy. Another great thing about this recipe is that it lets you satisfy your cravings for fresh chocolate cookies both now, and later. We always make a baking sheet (or two if we’re being honest . . . .) immediately, and store the rest of the batter in the freezer for later on in the week.** Later, just put frozen chunks of cookie dough on a baking sheet, and increase the first cooking time slightly.<br /><br /><span class="fullpost"><span style="color: rgb(102, 102, 102); font-weight: bold;">Ingredients</span><br /><ul><li>2 sticks of unsalted butter at room temperature (NY $1.50)</li><li>¾ cup white sugar (NY $0.26)</li><li>¾ cup dark brown sugar (NY $0.35)</li><li>2 eggs (NY $0.33)</li><li>1 tbsp milk (staple)</li><li>1 teaspoon vanilla extract (staple)</li><li>1 teaspoon almond extract (staple)</li><li>2 1/4 cups all purpose flour (NY $0.49)</li><li>1 teaspoon baking soda (staple)</li><li>½ teaspoon salt (staple)</li><li>2 cups semi-sweet chocolate chips (NY $1.49)</li></ul><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGFmhKTC7aQZUJMI91i7IRi81idLjsV-Cohl8-_OYNDJY91E2WtMBeB9o0k7A9pm-dPiUzkj0MhhHvmRsfwlQY2nJZekaEARSh5YOUHs9sEfPeheWE6oeYwa5aCr5vyITLNUKstG6fyrw/s400/IMG_7554.jpg" alt="Chewy Chocolate Chip Cookies" title="Chewy Chocolate Chip Cookies" id="BLOGGER_PHOTO_ID_5349805616151955426" border="0" /><br /><span style="font-weight: bold; color: rgb(102, 102, 102);">Directions</span><br />Preheat oven to 375 degress. Using an electric mixer or by hand if you prefer, cream together the butter and the sugars. Add eggs one at a time along with the milk and the almond and vanilla extracts and beat until well-blended. (If doing this by hand, whisk the eggs just to blend in a separate bowl before incorporating into the butter mixture.)<br /><br />In another bowl, combine the flour, baking soda, and salt. When thoroughly mixed, slowly stir the dry ingredients into the butter mixture. Once combined, stir in the chocolate chips.<br /><br />Place teaspoon-sized drops of cookie dough onto an ungreased baking sheet, and bake. After the cookies have been baking for about 5-7 minutes, remove the tray, and quickly slap the tray down on your counter. This should cause the bubbly cookies to quickly deflate and flatten. This is a good thing! Deflating the cookies helps them stay chewy after they have cooled.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 280px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHh7d6Hk8_O-TDWPKoggVIpVbcxFgF4zdGp2l3MJNUE_Z1NgiSPJTY-M7H4J8d4At_SVL8c8dDwt002ag4djGTqrVhp85CcUIUdVM3fnrTJi8Ckaqylf5222Z90zt_e9Wi8-c26NJHEbk/s400/IMG_7562.jpg" alt="Chewy Chocolate Chip Cookies" title="Chewy Chocolate Chip Cookies" id="BLOGGER_PHOTO_ID_5349805613070204626" border="0" /><br />Place the tray back in the oven and bake until the cookies are beginning to brown, approx. another 5 minutes. Remove from oven and let the cookies cool on the baking sheets until they start to harden slightly (approx. 2-5 minutes), and then transfer cookies to a baking rack to finish cooling.<br /><br /><span style="font-size:85%;">* So, you may be wondering, what’s the “healthy” angle on this recipe? Ummm, not loaded down with E. Coli? That’s sounds healthy to us! Not good enough? Then we’re going to have to go with “all things in moderation”.<br /><br />**Or later in the month or season if you, unlike us, possess some of that “willpower” stuff they’re always babbling about.<br /><br />*** Our oven unfortunately has a draft, alas, so it usually takes longer.</span><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtouGaok-s1QZNge5brXYtHDzEry-qgkP86xy482rROLW3x28deOXl77kpNUIxK9xJACK9KG5kio23QyrRsjYFDq-q6iiDzmxr1hvOJb1JH8IahdRzN0H9OK1IuHl_0b2N8HE229ETVCM/s400/IMG_7552.jpg" alt="Chewy Chocolate Chip Cookies" title="Chewy Chocolate Chip Cookies" id="BLOGGER_PHOTO_ID_5349805608994170290" border="0" /><br /><span style="font-weight: bold; color: rgb(102, 102, 102);">Nutritional Facts</span><br />Amount Per Cookie<br /><table border="0" cellspacing="2" width="614"><tbody><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Calories 108.5</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin A 2.9 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Iron 3.1 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Total Fat 5.7 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin B-12 0.5 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Magnesium 2.5 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Cholesterol 17.8 mg</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin B-6 0.4 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Manganese 5.0 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Sodium 74.1 mg</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin C 0.0 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Niacin 1.8 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Potassium 44.8 mg</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin D 0.3 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Phosphorus 2.0 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Total Carbohydrate 14.2 g</span></td><td align="left" valign="top"><span style="font-size:85%;">Vitamin E 0.8 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Riboflavin 2.7 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Fiber 0.5 g</span></td><td align="left" valign="top"><span style="font-size:85%;">Calcium 0.8 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Selenium 4.0 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Sugars 6.5 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Copper 3.2 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Thiamin 3.2 %</span></td></tr><tr><td align="left" valign="top"><span style="font-size:85%;">Protein 1.1 g</span></td><td align="left" valign="top"><span style="font-size:85%;">Folate 2.8 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Zinc 1.2 %</span></td></tr></tbody></table></span>REC(ession)IPEShttp://www.blogger.com/profile/17113668965202526617noreply@blogger.com27tag:blogger.com,1999:blog-5166419331446212814.post-68029433801335148782009-06-18T21:26:00.015-04:002009-06-18T22:08:33.396-04:00Asparagus and Cannellini Bean Salad<span style="font-style: italic;">Makes about 8 servings</span><br />Total price: NY $7.01/NY $ 7.60<br />Price per serving: NY $0.87/NY $0.95<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyV1U9WHAxML1UzQgVbUhyNQ6wyjGdCX9eZQa6dyj18ZDQWSXa2iHteqbMSgWWonrmr6M4ktonf3yQLDKuR5nJjEqaR5UX54nz6C1QZga66oj2KwgP6nN0xgnpm_sEQxBxsLvNbeOVm4g/s400/_DSF3259_Square_400.jpg" alt="Asparagus and Cannellini Bean Salad" title="Asparagus and Cannellini Bean Salad" id="BLOGGER_PHOTO_ID_5348850777421348930" border="0" /><br />Now that its summertime, we’re all about the picnics in the park. Grab a couple of blankets, some snacks, a good book, a ball and the doggie and loll about in the sun for a lazy afternoon. It’s a terrific way to while away a summer day, even if you’re not watching your pennies. This recipe is one of my favorites for a picnic. The lemon is bright and zingy, the beans are creamy, the asparagus is crisp and bursting with freshness this time of year, the croutons crunchy and garlicky, and a little parmesan adds some dimension and salty snap. Its also unusual and not the same tired salad you end up seeing on every picnic table and at every barbecue. Make this one quick, as asparagus season is drawing to a close!<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCrrXeeltKhb23nz1e-TzQ7fsOCVYfcP5L0eq_rrAiINElI5Q6wBZO_JfW_MV1XRvgGMUZenhhA9eAhMCRfY5wr-9teED1CwoRaHIy0aNXUTwvym7MvrJrT7s08YQLX1oBk9J6Hk-5geo/s400/_DSF3262.jpg" alt="Asparagus and Cannellini Bean Salad" title="Asparagus and Cannellini Bean Salad" id="BLOGGER_PHOTO_ID_5348850765352665426" border="0" /><br /><span class="fullpost"><span style="font-weight: bold; color: rgb(102, 102, 102);">Ingredients</span><br /><ul><li>1 bunch asparagus (NY $1.99)</li><li>5 tbsps olive oil (staple)</li><li>Zest of one lemon (NY $0.25)</li><li>Juice of one lemon (same lemon as above)</li><li>Salt (staple)</li><li>Pepper (staple)</li><li>2 15 oz. cans cannellini bean (NY $1.90)</li><li>One large roll (NY $0.50)</li><li>¼ lb. piece of parmesan (NY $1.98)</li><li>¼ cup parsley (staple or NY $0.59 for one bunch)</li><li>2 cloves garlic (NY $0.39 for one head)</li></ul><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3qXTUj_iBRAwJnT8BJHcFiOuDOTzTbdk9oYAOBK1fDiRlUB7tbgm-M467nAAmJlztqVbsD0TUuXb_A_QyezrjaML_kE60F-VaGhEa_iTnDnG92mTN4wvxsFv9XfTFIQY9XpXEmMCQej0/s400/IMG_7621.jpg" alt="Asparagus and Cannellini Bean Salad" title="Asparagus and Cannellini Bean Salad" id="BLOGGER_PHOTO_ID_5348850357386096834" border="0" /><br /><span style="font-weight: bold; color: rgb(102, 102, 102);">Directions</span><br /><br />Trim off the ends of the asparagus by feeling along the stalk until you find the spot where the woody root end gives way to the springy stalk. Snap off the ends.* Slice the asparagus on the diagonal into cuts about half an inch long.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 175px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbp-ijILaMpb0b3F23GtA6j0Y4uqrAXAGZ-HcKjliuBrDmng5yFmYs9oi3fQbxdW4-WTEBNY_qTJn1Jr4nR2Idc0adVLVIwuMGdD38HSw66kQelWdKaOP3NTrmm64UrE-EwKjELyyxy-I/s400/IMG_7619.jpg" alt="Asparagus and Cannellini Bean Salad" title="Asparagus and Cannellini Bean Salad" id="BLOGGER_PHOTO_ID_5348850356728703298" border="0" /><br />Cube the roll. In a skillet, heat 2 tbsps olive oil over medium low. Peel the garlic cloves and add to skillet. Heat until golden, stirring occasionally. Remove garlic cloves and reserve. Add the bread cubes and cook, stirring occasionally, until browned. Remove from heat.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSut6XjUKZOXrCSorWWkuY3gMexsuhN0lJU3OL0x7KN4NZvRpBsPJf_4UJ388UOdJCvmLXO4VGVPJNYZ-SsEfCyjnI7jj8O7mKc0ik5vrcdUUuHZt2X16Dw3MYNCHwiUbFkNrUXyI3YUc/s400/IMG_7693.jpg" alt="Asparagus and Cannellini Bean Salad" title="Asparagus and Cannellini Bean Salad" id="BLOGGER_PHOTO_ID_5348850353924001442" border="0" /><br />Bring remaining 3 tbsps olive oil, lemon zest, lemon juice, a few dashes salt and several grinds pepper to a simmer in a large saucepan. Stir in beans and asparagus and let stand. Mince the reserved garlic and grate the parmesan and combine both with asparagus mixture. Store salad and croutons separately until ready to serve, then toss to combine.<br /><br /><span style="font-style: italic;">Adapted from <a href="http://www.gourmet.com/" target="blank">Gourmet</a>, April 2006</span><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 125px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj78xgQWoHYE7Cy0dys2-M21kPe7vuXzYgwE1ND3U7K8RsJR9vxbFcUVXrqxxfbJsZH8mEwWiDBE4vhirKjeds1ugBk5D_-jzR7n26uzqLn9KIhZOCaVv9gUsCnqJ5Ncvj-J_Ye4rULkCM/s400/_DSF3259_Strip.jpg" alt="Asparagus and Cannellini Bean Salad" title="Asparagus and Cannellini Bean Salad" id="BLOGGER_PHOTO_ID_5348850771067259570" border="0" /><br /><span style="font-size:85%;">* Don’t discard the ends, but <a href="http://www.recessionipes.com/2009/05/stone-stock-vegetable.html">save for stock!</a></span><br /><br /><span style="font-weight: bold; color: rgb(102, 102, 102);">Nutrients</span><br />Amount per Serving<br /><table border="0" width="614" cellspacing="2"><tbody><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Calories 230.3</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Sugars 0.3 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Folate 12.5 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Total Fat 13.1 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Protein 11.4 g</span></td><td align="left" valign="top"><span style="font-size:85%;">Iron 9.4 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Fat 3.9 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin A 8.7 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Magnesium 4.0 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Polyunsaturated Fat 1.0 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin B-12 3.3 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Manganese 6.5 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;"> Monounsaturated Fat 7.5 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin B-6 3.5 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Niacin 3.7 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Cholesterol 11.2 mg</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin C 15.7 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Phosphorus 14.1 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Sodium 434.5 mg</span></td><td align="left" valign="top"><span style="font-size:85%;">Vitamin D 0.0 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Riboflavin 7.1 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Potassium 125.4 mg</span></td><td align="left" valign="top"><span style="font-size:85%;">Vitamin E 9.1 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Selenium 10.4 %</span></td></tr><tr><td align="left" valign="top"><span style="font-size:85%;">Total Carbohydrate 17.0 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Calcium 26.2 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Thiamin 5.8 %</span></td></tr><tr><td align="left" valign="top"><span style="font-size:85%;">Fiber 5.9 g</span></td><td align="left" valign="top"><span style="font-size:85%;">Copper 3.8 %</span></td> <td align="left" valign="top"><span style="font-size:85%;">Zinc 4.6 %</span></td></tr></tbody></table></span>REC(ession)IPEShttp://www.blogger.com/profile/17113668965202526617noreply@blogger.com12tag:blogger.com,1999:blog-5166419331446212814.post-42134051221541608772009-06-13T11:12:00.017-04:002009-08-02T14:19:35.703-04:00Grilled and Dilled Chicken Veggie Pasta Salad<span style="font-style: italic;">Makes 12 servings</span><br />Total price: NY $15.66<br />Price per serving: NY $1.30<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9NWw54bUdOZ9GM8EqTTVipTFA59mqrkLPkKco-M77YpX91OV8V7fR_x5cHIPbKsKvye2JN6Hmw2cswARGH8mf3M0VuZxKCukVhyphenhyphenNlCqrmiw6oZvyDkjMO5-pyNvWaxUA5AC-OBkaOFwA/s400/_DSF3250_400.jpg" alt="Grilled and Dilled Chicken Veggie Pasta Salad" title="Grilled and Dilled Chicken Veggie Pasta Salad" id="BLOGGER_PHOTO_ID_5346835820794533122" border="0" /><br />This pasta salad is amazing. Before you snort skeptically and hit your back button in disdain, I should emphasize that I fully realize that a pasta salad is not one of those dishes you would normally think capable of being “amazing”. Double chocolate, seafood trio, quattro formaggio, these are the kinds of words that spring to mind when one thinks of recipes that “amaze”. But, hand to heart, this one does too. I once brought this to a rooftop barbecue and nearly had to arm wrestle some late-lingering guests to get my Tupperware back. I wasn’t allowed to depart until after we’d scrounged up the last clean plate in the apartment to dump the remaining pasta salad out onto. As I exited in a snit, tightly clutching my storage container to my chest, I could hear them behind me, digging in with drunken gusto. Yes, to a pasta salad.*<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5NA84ed3UwsCYA4WVkGEvorYV6-A11mQVyfGiOCkgff0aIiraoXv6hyphenhyphenA370hXZCe_EVDb754ce7HiSflRqA-p4w-dNRIA8YHlVUVbWngoXgqU8kOX5z0fObHUDjOHcSCSXGYqMAs4QkM/s400/_DSF3249.jpg" alt="Grilled and Dilled Chicken Veggie Pasta Salad" title="Grilled and Dilled Chicken Veggie Pasta Salad" id="BLOGGER_PHOTO_ID_5346835825973976882" border="0" /><br />This recipe makes enough to feed a small army. Its best slightly cool, not cold. You’ll want to make this not too much in advance: its best freshly made and cooled in the fridge for a bit or eaten within a few hours of preparation.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 175px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT4iGmZl_nRqyKDwGxGqpIGpaE4K5SLCb8WlBjDSWAZ-0xF9ZFKlGabr9_IwNf5mWYQk5zVUFNH66jGr7DSGA7JO27yMaoHD5gFltEM2UdYyWRwkj3dfbka0jfIPnS4DL1urVLvFQJ1xE/s400/_DSF3250_b.jpg" alt="Grilled and Dilled Chicken Veggie Pasta Salad" title="Grilled and Dilled Chicken Veggie Pasta Salad" id="BLOGGER_PHOTO_ID_5346835819862679714" border="0" /><span class="fullpost"><br /><span style="font-weight: bold; color: rgb(102, 102, 102);">Ingredients</span><br /><ul><li>1 lb. skinless, boneless chicken breasts (NY $4.42) **</li><li>1 lemon (NY $0..25)</li><li>1 pound penne (NY $0.66)***</li><li>1 red pepper (NY $1.75)</li><li>1 green pepper (NY $0.87)</li><li>3 cups celery (NY $1.39 for a bunch)</li><li>1 red onion (NY $0.54)</li><li>1 ¼ cups Kalamata Olives (NY $4.49)</li><li>¼ cup fresh dill (NY $1.29 for one bunch)</li><li>¼ cup white wine vinegar (staple)</li><li>2 tbsps mayonnaise (staple)</li><li><span class="fullpost">2 tbsps Dijon mustard (staple)</span></li><li>1/3 cup + 1 tbsp olive oil (staple)</li><li>Salt (staple)</li><li>Pepper (staple)</li></ul><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 50px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh957wwdnYlyDtk3-E9goO2uyXHU7wUp5SLNbCeoRSedItZOMdTsufZua34rbhVtUzhLdYmM779BqaorKZ3Myw6t8V6mfiVvzBML9dcCYgWb3QqxhO0cNYXmUr3uco8BrHYN6OslNdp69M/s400/IMG_7626_dill.jpg" alt="Grilled and Dilled Chicken Veggie Pasta Salad" title="Grilled and Dilled Chicken Veggie Pasta Salad" id="BLOGGER_PHOTO_ID_5346835816821874738" border="0" /><br /><span style="font-weight: bold; color: rgb(102, 102, 102);">Directions</span><br />Cook the penne in boiling, salted water until al dente. Strain into a colander and refresh the pasta under cold water.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_eD-TLYrVxepGpH5kmIM1K41j-neAVrWW_jZB1Y3sUHA9kHKMNmuUTFWvCR4xCUdOQKlVYr80g3oSQnA7y6sAd-u3gPSOeWTxuEgtGwG_4KrasSW5C9eX9Bp_HWPb3Bl9EjPsMjaJYUI/s400/IMG_7640.jpg" alt="Grilled and Dilled Chicken Veggie Pasta Salad" title="Grilled and Dilled Chicken Veggie Pasta Salad" id="BLOGGER_PHOTO_ID_5346835815165559778" border="0" /><br />Meanwhile, heat a grill pan on a burner, and brush the chicken with approx. 1 tbsp olive oil. Grill the chicken breasts for about 8 minutes, then use tongs to flip over. Continue grilling on the reverse side for about another 6-8 minutes, until cooked through but still moist. Remove from heat and transfer to a shallow dish. Pour the lemon juice over, and allow the chicken to cool.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 125px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsta1pfCIoA-z3IgUG_z7Gzj84HUd5GgcRKV_8RwCHBjf9_QJDIEeF4oicXnDtJNh40a4BFxFQvb1TlKq0Ra13eSCXCDMDx85OC1GxEwgPltLE-reHsiPFjtB5vBlXla8FP_iKmY3oshQ/s400/IMG_7642.jpg" alt="Grilled and Dilled Chicken Veggie Pasta Salad" title="Grilled and Dilled Chicken Veggie Pasta Salad" id="BLOGGER_PHOTO_ID_5346835486003722226" border="0" /><br />While the chicken and pasta are cooking, chop the peppers , onion, olives and dill, thinly slice the celery, and combine in a large**** bowl. Toss together with the cooked pasta. Remove the chicken from the dish, making sure to reserve the juices. Slice the chicken thinly, and add the slices to the penne mixture.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU7gDDUmm46G71CYHvGrXEb5FEJA0jvKi7p9ZrDVicKLJFdnecqRGuo4M8pfxjT69yTr1gLc0wQBpO4eoG-jO7GbYxIznbsgx9ngqzSN-qrFyHZ-AXWj6DvZkaiM-Wig6dpMzmNWUv8J0/s400/IMG_7648.jpg" alt="Grilled and Dilled Chicken Veggie Pasta Salad" title="Grilled and Dilled Chicken Veggie Pasta Salad" id="BLOGGER_PHOTO_ID_5346835484929221794" border="0" /><br />In a small bowl, combine the reserved chicken and lemon juices with the mayonnaise, mustard, vinegar, a few grinds of black pepper and a few dashes salt, to taste. Whisk well, them stream in the olive oil as you continue whisking. Pour the dressing over the penne mixture and toss well. (Go ahead and lean over the bowl and smell the fragrant dill, the bright lemon . . . . ) Check seasoning and add more salt and pepper as needed.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 125px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNS4f568Dhvk9hp2QrEl0KBcUoiHS-1BGoba6eWrtaxLhcR-6RdaQKpiPP-6KGIY1ZuLi30HcMBcKQuWBun4MW33Kg5EOj6C1GLLw69szXfdzv0XIIp3wX3uuN-pJ32fRXoFtMkWDvyvM/s400/IMG_7659.jpg" alt="Grilled and Dilled Chicken Veggie Pasta Salad" title="Grilled and Dilled Chicken Veggie Pasta Salad" id="BLOGGER_PHOTO_ID_5346835486040126178" border="0" /></span><span class="fullpost"><span style="font-style: italic;">Adapted from <a href="http://www.gourmet.com/">Gourmet</a>, June 1990<br /><br /></span><span style="font-size:85%;">*Hmm, OK, now I’m a little worried I’m ratcheting your expectations up a wee bit *too* high. OK, maybe this can’t compete with, say, a seared filet mignon with caramelized shallots and red wine reduction, BUT it is the best darn pasta salad I’ve ever had. And this is the internet. I can’t just stand next to you modestly and say with eyes downcast “Oh, this is just a little something I threw together”, while slipping a little on to your plate. If you’re ever to taste this, I have to be convincing enough to get you off the couch, out to the store, shelling out some cash on the groceries, then heading back home for some time in the kitchen . . . So! Most amazing pasta salad ever! Now, grab your keys, switch off the Desperate Housewives of Wherever, and off you go!<br /><br />** If you feel like spending a bit more, this is excellent with more chicken.<br /><br />*** Hooray for sales on dried pasta!<br /><br />****Really, you’re probably going to want to drag out your most humongous bowl for this. I at first got out my only moderately monstrous dish, and found myself looking down into it apprehensively half way through: “Uh-oh, I think I’m going to need a bigger bowl . . . “ And I did.</span><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 263px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuKu3OyUzrFSiCh4cQvob2zUDSBxHGtYfNs3mOfmMTdlLzoAyYcvZ6EAYxrKC-U4ieZJxiNYvcbcdALXm2Gt_W-6wWwlTnlXXvVRxtpIPsTQXr04Z0DpnciGIdYvAQrhKhL4f8QdBnksk/s400/IMG_7705.jpg" alt="Grilled and Dilled Chicken Veggie Pasta Salad" title="Grilled and Dilled Chicken Veggie Pasta Salad" id="BLOGGER_PHOTO_ID_5346835480194024898" border="0" /><br /><span style="font-weight: bold; color: rgb(102, 102, 102);">Nutritional Facts</span><br />Amount Per Serving<br /><table border="0" width="614" cellspacing="2"><tbody><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Calories 308.7</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin A 12.9 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Iron 8.5 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Total Fat 16.0 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin B-12 0.5 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Magnesium 2.3 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Cholesterol 4.1 mg</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin B-6 5.8 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Manganese 3.9 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Sodium 583.4 mg</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin C 49.7 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Niacin 4.3 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Potassium 157.9 mg</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin D 0.0 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Phosphorus 2.7 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Total Carbohydrate 35.7 g</span></td><td align="left" valign="top"><span style="font-size:85%;">Vitamin E 5.4 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Riboflavin 1.6 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Fiber 2.3 g</span></td><td align="left" valign="top"><span style="font-size:85%;">Calcium 1.7 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Selenium 2.1 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Sugars 1.3 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Copper 1.7 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Thiamin 2.3 %</span></td></tr><tr><td align="left" valign="top"><span style="font-size:85%;">Protein 6.6 g</span></td><td align="left" valign="top"><span style="font-size:85%;">Folate 3.7 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Zinc 0.9 %</span></td></tr></tbody></table></span>REC(ession)IPEShttp://www.blogger.com/profile/17113668965202526617noreply@blogger.com22tag:blogger.com,1999:blog-5166419331446212814.post-12045285542070508152009-06-08T08:27:00.018-04:002010-01-09T08:33:33.578-05:00Lemon Squares<span style="font-style: italic;">Makes 24 squares</span><br />Total price: NY $2.02<br />Price per square: NY $0.08<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 250px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM9JZxn2GauYFUwtXXFKUI3-gmCEIC7ynndO952_bbqlzy6iJxg70Whc0amK2I_VQsjBYhgvkw9PH1zMe3ELDYhs0dOcc2mskPrkqCx-5_f19hkSowXjH40TkmfyzjS-h-6mJE_3KlrFw/s400/_DSF3265_a.jpg" alt="Lemon Squares" title="Lemon Squares" id="BLOGGER_PHOTO_ID_5344971152377408130" border="0" /><br />I’ll be honest: I didn’t love these and didn’t at first think them blog-worthy. When I mentioned to our guests that I wasn’t thrilled with these and apologized,* though, they all told me I was wrong and that they were delicious. Well, sure, duh, of course they would because our friends were not raised by wolves. I wasn’t fooled.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjicpEHTIdE8YsB4qPNYAryb7Lso0UjmYfg2Rhsb1_6Ik18m0CHh7yDHWeVhqEX4iuzUoiKC5yJbYa663UhfYYIgt9JPbIVgl6PJ9uARkun1Vpjt3fPIvgGYFcGPIR7vp88Ef4Q2OxZqXA/s400/_DSF3267.jpg" alt="Lemon Squares" title="Lemon Squares" id="BLOGGER_PHOTO_ID_5344971146640997874" border="0" /><br />But then they all went back for seconds, then thirds and then the next thing I knew the plate was empty. Now, the LBUH and our friends are polite, but they’re not that polite. The LBUH in particular is certainly not clear-the-plate polite if he’s not loving something, he’s more of the thank-you-for-your- efforts-and-scrape-the-plate-into-the-dog’s-dish-while-you’re-not-looking kind of polite. So I let the empty plate convince me: these may not be to my own taste**, but they’re a crowd-pleaser. Indeed, one of our friends even whipped out his fancy professional camera and took some pictures of his own in an effort to convince me to post about these. How could I let his pics*** go to waste?<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 261px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEY-VOxlW_OpVEk8yxsT4O8CbU_J9141xQsPaqtRz5vhnHno8lt2zv0IxC-lpPxQmp3P9GyzDTDYb4oM_sTLhF1XWAD6Umq2SWWTCMz43ZI62F-KXpePGOtgG6FcN4Gpv5tijqepZAzAk/s400/_DSF3265.jpg" alt="Lemon Squares" title="Lemon Squares" id="BLOGGER_PHOTO_ID_5344971157777704658" border="0" /><br /><br /><span class="fullpost"><span style="font-weight: bold; color: rgb(102, 102, 102);">Ingredients</span><br /><ul><li>1 stick butter (NY $0.75)</li><li>1 ¼ cups sugar (NY $0.43)</li><li>½ cup plus 2 tablespoons all purpose flour (NY $0.12)</li><li>½ cup whole wheat pastry flour (NY $0.14)</li><li>2 eggs (NY $0.33)</li><li>1 lemon, juiced and zested (NY $0.25)</li><li>½ teaspoon baking soda (staple)</li><li>Confectioner’s sugar (staple)</li></ul><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 100px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdIqZTlZarShmC7fBZgBSWDeBrvA6vvTIf1KkWbSuYUMYElwFDvKAkF5XwGF5lWWziWEExs37Ov4M5qI-j6WRfqeKGftpSAgxRTozLj80PCmql-3DQSCdfEJ7ThNcDiYExI-zaeGlrFkU/s400/IMG_7723.jpg" alt="Lemon Squares" title="Lemon Squares" id="BLOGGER_PHOTO_ID_5344971016920922082" border="0" /><br /><span style="color: rgb(102, 102, 102);">Directions</span><br />Preheat oven to 350 degrees, and lightly grease an 8 inch square baking dish. Cream the butter with ¼ cup of sugar, and stir in ½ cup of the all purpose flour and the whole wheat pastry flour. Press the mixture into the prepared dish and bake for 15 minutes. (It won’t look cooked at this point, but that’s OK! Its going back into the oven a little later.) Allow partially baked crust to cool slightly as you prepare the filling.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh9sf4yFM-CfMZWAk2LsurRM1v_MFb4PzEyu1q6b-vvXLOqfrv8KKHSODfJ2DFjKSWrTJuuPI6wTYne16kq3n30wRiRyzAbwU7-O8ula_INfzfXB8gFw7hRpVWv50czsyk2Hco4ct-lcw/s400/IMG_7726.jpg" alt="Lemon Squares" title="Lemon Squares" id="BLOGGER_PHOTO_ID_5344971013440390546" border="0" /><br />Beat together the eggs, lemon juice and zest, baking soda, remaining granulated sugar and 2 tbsps of all purpose flour. Pour filling mixture over the prepared crust. Return to over, and bake for approx. 20 more minutes. (The squares should be firm at the edges, but still soft in the middle.) Cool, then sift confectioner’s sugar over the top, to taste. Cut into squares and serve! If, unlike me, you end up with leftovers, store these in the fridge.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCs4-FImJ5QqDR8NX7L4YuFFnYVG_PZbLZR6_Gq8RhvsOIInhUexVw5xjpiQwrB8NegSHx8OPFxeVYerOPE1qjohoEqUQR3McY0EoHZy_57yVMMNfAxIeAGHa2uNlHbyGbI3dJB17jDA8/s400/IMG_7731.jpg" alt="Lemon Squares" title="Lemon Squares" id="BLOGGER_PHOTO_ID_5344971015547444178" border="0" /><br /><span style="font-style: italic;">Adapted from Mark Bittman, <a href="http://astore.amazon.com/recessionipes-20/detail/1580088082" target="blank">How to Cook Everything</a><br /><br /><span style="font-size:85%;">* As I seem to recall Amanda Hesser noting in <a href="http://astore.amazon.com/recessionipes-20/detail/0393325598" target="blank">Cooking for Mr Latte</a>, doing so isn’t terribly polite, as it interferes with your guests’ enjoyment of their meal. Also, its generally akin to fishing for compliments. I give myself a pass on this one, however, as we’d gathered friends expressly for the purpose of vetting recipes for the blog. Thus, our friends came prepared to be asked for and to express frank opinions, as well as braced for experimentation.<br /><br />** My beef with these was that I like lemon squares that are more little squared off pieces of lemon tart than like a lemony bar cookie. This recipe creates more of a bar cookie square. If that sounds delish to you, than you’ll like these. In the meantime, and with all due respect to the generally infallible Mr. Bittman who put these in the bar cookie section of his very handy tome, I’m still on the hunt for the perfect tart-like lemon square recipe. I’ll let you know once I’ve found it!<br /><br />*** All together now: OOoooooOOOOOoooo! Pretty!</span><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 185px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ1Mm1CbsPzMtD5NiJqiJrp9_vcDD-Y_u04FAfUlGp-Wc2kR5KrKE637FyIfKEF_NYDZw41OvtvGYfme_5C61qRI5iYabeLTYVtFt7iJlQC0rlblTgMHYsTp4k8-qbh_-RstpZK_QElCY/s400/IMG_7770.jpg" alt="Lemon Squares" title="Lemon Squares" id="BLOGGER_PHOTO_ID_5344971011152215186" border="0" /><br /><span class="fullpost"><span style="font-weight: bold; color: rgb(102, 102, 102);">Nutrition Facts</span><br />Amount Per Serving<br /><table border="0" cellspacing="2" width="614"><tbody><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Calories 102.8</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin A 2.9 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Iron 1.6 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Total Fat 4.3 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin B-12 0.8 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Magnesium 1.3 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Cholesterol 27.9 mg</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin B-6 0.9 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Manganese 6.5 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Sodium 58.9 mg</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin C 1. 5 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Niacin 1.7 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Potassium 23.4 mg</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin D 1.2 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Phosphorus 2.2 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Total Carbohydrate 15.4 g</span></td><td align="left" valign="top"><span style="font-size:85%;">Vitamin E 0.8 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Riboflavin 2.6 % </span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Fiber 0.4 g</span></td><td align="left" valign="top"><span style="font-size:85%;">Calcium 0.5 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Selenium 6.2 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Sugars 11.1 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Copper 0.8 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Thiamin 2.5 %</span></td></tr><tr><td align="left" valign="top"><span style="font-size:85%;">Protein 1.2 g</span></td><td align="left" valign="top"><span style="font-size:85%;">Folate 2.1 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Zinc 1.0 %</span></td></tr></tbody></table></span></span></span>REC(ession)IPEShttp://www.blogger.com/profile/17113668965202526617noreply@blogger.com30tag:blogger.com,1999:blog-5166419331446212814.post-50709849748678228882009-05-29T06:00:00.002-04:002009-06-14T08:18:10.431-04:00Early Summer White SangriaMakes about 12 glasses<br /><span style="font-style: italic;">Total price: NY $6.76/NY $7.35</span><br /><span style="font-style: italic;">Price per serving: NY $0.56/NY $0.61</span><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh582A2xyggQr-bPcdFqm8ykcT5qkhSemOL_PVrqHNE7O8s1RExeMtywknGrTdAg63ASpXH8Gd_jQ4BfSSoTO7ryZTX4Ocuh1EW7_VjGm8SHsNvBOoXUizQS0nRSmeVutF3_WHiiN7Ttbg/s400/a_DSF3245.JPG" alt="Early Summer White Sangria" title="Early Summer White Sangria" id="BLOGGER_PHOTO_ID_5341051571355115106" border="0" /><br />This past weekend we had some of that back-of-your-neck-feeling-dirty-and-gritty summer weather that New York is famous for. Sangria, particularly this lighter white wine iteration, is just the thing to both cool down and take the edge off the concrete heat. Plus, what other alcoholic beverage comes equipped with a snack?*<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4cCW5S8PvfHUYHuD4F-jekYwh1p9kwHAtTMN9OFIB755MqzMFbMC9bxx7pJALMtn7STk3pdQRk6Pba45ePPsQp1S7ePz36lNAYzvOKWql72hYigzTXvSYtyt7lS55Vz2VQEIzziztkfY/s400/b_IMG_7698.JPG" alt="Early Summer White Sangria" title="Early Summer White Sangria" id="BLOGGER_PHOTO_ID_5341051574873026530" border="0" /><br />Sangria is also a delicious, summery way to stretch a bottle of wine without being a “spritzer” (ugh) or a “cooler” (double ugh). Personally, I think the best part is fishing out the boozy macerated hunks of fruit bobbing about in the beverage. All the more reason to make this at home: you might not feel like you can dig the tasty chunks out with your fingers in a restaurant or bar, but there’s no reason not to in your house or on a picnic. (Go ahead, slurp away and suck off the juices off your fingers while you’re at it!) When you compare the $6 a glass that this will run you in a restaurant with the around 50 cents a glass that this cost us, we're guessing that you'll become home-brewing sangria converts too. And I bet you weren't getting berries or peaches in that restaurant glass, now were you?<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsavlfc077V2UgmDNx2XUNHSZRJiL7O5uWS8NFOigmQR0YulJZDN5MNamCQ9fZ1nMkB-bO5hfX5nn7bjjLHBwonuqV_rLk4ZmxOxSAnox9zVHBa4IYpBptU6PuMmjvjta5eqbtmGBbnOw/s400/c_IMG_7663.JPG" alt="Early Summer White Sangria" title="Early Summer White Sangria" id="BLOGGER_PHOTO_ID_5341051566639550594" border="0" /><span class="fullpost"><br /><span style="font-weight: bold; color: rgb(102, 102, 102);">Ingredients</span><br /><ul><li>1 lime (NY $0.17)</li><li>1 lemon (NY $0.25)</li><li>1 orange (NY $0.34)</li><li>2 ripe peaches (NY $1.01)</li><li>1 pint strawberries (NY $2.00)</li><li>3 tablespoons sugar (staple)</li><li>3 shots Cointreau or other orange liqueur (staple) </li><li>1 bottle dry white wine (NY $2.99)**</li><li>Seltzer (staple*** or NY $0.59)</li></ul><div style="text-align: left; font-weight: bold; color: rgb(102, 102, 102);"><span style="color: rgb(102, 102, 102);"><br /></span><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy8RskHjRvgEQ1bwM8pNzpoSNE_iWfGXe9VuxVAfNv09hhCFZHz47Koohn3PMa4d4Kq-dUW7ypfjCBy3wcW6xMkjr0f6oCjYsPOUzMfboQHYK2HeeoIvVGYIzshb_XwGHNtrnoZdAgccc/s400/d_IMG_7661.JPG" alt="Early Summer White Sangria" title="Early Summer White Sangria" id="BLOGGER_PHOTO_ID_5341051319081820754" border="0" /><br /><span style="color: rgb(102, 102, 102);">Directions</span><br /></div>Slice the citrus fruits into thin wedges, dice the peaches, and cut the strawberries into quarters lengthwise. Combine in a pitcher or jug with sugar and orange liqueur. Pour over bottle of wine, and chill over night or for several hours. When ready to serve, pour into glasses, spoon in some of the fruit, and top off with seltzer.**** If its blazingly hot out, toss in an ice cube.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 175px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMtIe9BzhaGzvMwGngWEMXquponm6wEhSQmr64D7JBHye5mYUJkNfs7KlWGXbz3a4NodwUgybfD3vzjZ0bF1LuRPABeQsqy_M672pPVgs838WARpYB0JWZ7win-o_GPhJyWQs5rj41i3w/s400/IMG_7665b.jpg" alt="Early Summer White Sangria" title="Early Summer White Sangria" id="BLOGGER_PHOTO_ID_5341051306176450914" border="0" /><br /><br />Adapted from Rachael Ray, 30 Minute Meals<br /><br /><span style="font-size:85%;">* Do tell if you can think of any: I really want to know! I don’t consider a maraschino cherry or lime wedge to constitute a “snack”. And no bottom of the bottle worms either, got it? A snack is something one would *want* to eat.<br /></span><br /><span style="font-size:85%;">** We used a Two Buck Chuck here. You don’t have to go quite that low, but really its not worth using a pricey bottle of wine in a sangria, what with all the citrus fruits and other stuff you’re tossing in with it. There is a time and place for nice wine, but really this isn’t it.<br /><br /></span><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWsBEca31COqZZkUR4iOsPcJ4nuuFnLWYtk3Io3dYE6ROTcYK4EKW3fXRpzJmNn4ynzufQspGhnSYAFFUUq6gQnU66uKr42Yt-Z7mcWvbCvScbisrdH__uXepwITPvgsDqq7GWnfCwOhU/s400/IMG_7664.JPG" alt="Early Summer White Sangria" title="Early Summer White Sangria" id="BLOGGER_PHOTO_ID_5341051313075981810" border="0" /><br /><span style="font-size:85%;">*** This is a staple for us, as we make our own with one of <a href="http://astore.amazon.com/recessionipes-20/detail/B000GB98FQ" target="blank">these</a>. Yes, that is an incredibly pricey gizmo used to make something that is quite inexpensive from the store. It’s not for everyone. But we’re pretty much seltzer addicts over here, and worry about the environmental impact of all those plastic bottles. This way we can guzzle as much seltzer as we like with worrying about the cost or the landfills. And, its shaped like a penguin. If you can resist that, you are a stronger person than I.<br /></span><br /><span style="font-size:85%;">**** Since we took this out on a noontime picnic, we ended up using quite a bit of seltzer per glass because, as the LBUH put it, “We’re not having *that* kind of picnic!” Oh, FINE. Sigh.</span><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 175px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQjA9MmEH1BHChyphenhyphenZbLInQ6KfB8q7Vuzt0jDK21XOvapBexeNAj7idwdUF8TYk2Q_2-k6_JRgIWSE8HUjFOYhSQGuc8J47UgRMkHSLEqum3YcT9I8wEPS4rDiAyksMYlA01jWatgqBuuPE/s400/IMG_7665.JPG" alt="Early Summer White Sangria" title="Early Summer White Sangria" id="BLOGGER_PHOTO_ID_5341051309878913122" border="0" /><br /><span style="font-weight: bold; color: rgb(102, 102, 102);">Nutrition Facts</span><br />Amount Per Serving<br /><table border="0" cellspacing="2" width="614"><tbody><tr><td align="left" valign="top" width="200">Calories 81.4</td><td align="left" valign="top" width="200">Vitamin A 2.1 %</td><td align="left" valign="top" width="200">Iron 2.4 %</td></tr><tr><td align="left" valign="top" width="200">Total Fat 0.2 g</td><td align="left" valign="top" width="200">Vitamin B-12 0.0 %</td><td align="left" valign="top">Magnesium 3.2 %</td></tr><tr><td align="left" valign="top" width="200">Cholesterol 0.0 mg</td><td align="left" valign="top" width="200">Vitamin B-6 2.4 %</td><td align="left" valign="top" width="200">Manganese 19.1 %</td></tr><tr><td align="left" valign="top" width="200">Sodium 4.0 mg</td><td align="left" valign="top" width="200">Vitamin C 53.5 %</td><td align="left" valign="top" width="200">Niacin 1.5 %</td></tr><tr><td align="left" valign="top" width="200">Potassium 164.7 mg</td><td align="left" valign="top" width="200">Vitamin D 0.0 %</td><td align="left" valign="top" width="200">Phosphorus 2.0 %</td></tr><tr><td align="left" valign="top" width="200">Total Carbohydrate 9.6 g</td><td align="left" valign="top">Vitamin E 0.9 %</td><td align="left" valign="top">Riboflavin 2.2 %</td></tr><tr><td align="left" valign="top" width="200">Fiber 1.8 g</td><td align="left" valign="top">Calcium 2.2 %</td><td align="left" valign="top">Selenium 0.7 %</td></tr><tr><td align="left" valign="top" width="200">Sugars 1.8 g</td><td align="left" valign="top" width="200">Copper 3.5 %</td><td align="left" valign="top">Thiamin 1.8 %</td></tr><tr><td align="left" valign="top">Protein 0.6 g</td><td align="left" valign="top">Folate 2.4 %</td><td align="left" valign="top">Zinc 0.8 %</td></tr></tbody></table><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzSNRs91wF6GRtrhkn_Ekk4ywwFv1vCsMABTt6RRvAvyYuazPuaQ4Alh_1VKAGPg6EIg5BsOzr2jPM5Jl3UeJsNrBlyM8OsoAiAXeuMJuYgZUOR_VN0yKyw9p69x7bh5CSU_us8WhrYnU/s400/IMG_7699.JPG" alt="Early Summer White Sangria" title="Early Summer White Sangria" id="BLOGGER_PHOTO_ID_5341051566026073570" border="0" /></span>REC(ession)IPEShttp://www.blogger.com/profile/17113668965202526617noreply@blogger.com38tag:blogger.com,1999:blog-5166419331446212814.post-65535985549258099662009-05-28T09:15:00.019-04:002009-06-24T13:38:47.282-04:00Poll: Artificial Sweeteners: Love 'em or Leave 'em?Inspired by a recent comment,* we wanted to ask you all:<br /><br /><span style="font-weight: bold; color: rgb(102, 102, 102);">Artificial Sweeteners: Love 'em or Leave 'em?</span><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXQte-hX9mJAvq_7mgcFMnPzOJP62aYej-PrA_hGjmiz1pDGwhQ_AYNRSKUe2oIi5lblwt4w6TNXtiRA4Cs8kSNjC4djBMV-VxMpek4wjPznxrs6kFVFv4ET9q5IgIi0-ZW1iND_ZjmyI/s400/sweeteners.jpg" alt="Artificial Sweeteners" title="Artificial Sweeteners" id="BLOGGER_PHOTO_ID_5340868846083108610" border="0" /><br /><iframe allowtransparency="true" name="poll-widget5877911621421200399" src="http://www.google.com/reviews/polls/display/5877911621421200399/blogger_template/run_app?txtclr=%23666666&lnkclr=%2300CC33&chrtclr=%2300CC33&font=normal+normal+100%25+Verdana%2C+sans-serif&hideq=true&purl=http%3A%2F%2Fwww.recessionipes.com%2F" style="border: medium none ; width: 100%; height: 520px;" frameborder="0"></iframe><br />Over here, our views fall in the options A-C spectrum, but we're curious to know your thoughts!<br /><br /><span style="font-size:85%;">* And partially, we'll admit, because we're kind of excited that we've figured out how to actually code a poll.** Oooo, shiny new toy!<br />** Of course, NOW we need to figure out why the "After the Jump" message is appearing when there is no recipe or nutritional info...<br /></span>REC(ession)IPEShttp://www.blogger.com/profile/17113668965202526617noreply@blogger.com32tag:blogger.com,1999:blog-5166419331446212814.post-83894900536021601142009-05-22T09:49:00.006-04:002009-06-14T08:21:06.684-04:00Stone Stock: Vegetable VersionMakes approx. 4 cups<br /><span style="font-style: italic;">Total price: NY $0.00</span><span style="font-style: italic;"><br /></span><span style="font-style: italic;">Price per cup: NY $0.00</span><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 336px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE53bsu3gkKQ3MbusmrQsw48sqFpHHVS50nKfR2RfASepObrE4Gn9Ng7oBIodaNkrZTzBrl6qWD1cT4EXDY2sy8miRiURp3_i4mUnjYrry9TuefpO0Ci5OdB9-7Mp_nm48Dd5Ol1hjDvc/s400/IMG_7541.jpg" alt="Vegetable Broth" title="Vegetable Broth" id="BLOGGER_PHOTO_ID_5338049915833305458" border="0" /><br />Remember that old kid's story about making soup from a stone? While the moral of the Stone Soup story is about sharing even when you don't have a lot and the value of community, I also always think of it as meaning "to make something from nothing." As they're now apparently predicting that <a href="http://money.cnn.com/2009/05/20/news/economy/fed_minutes/index.htm?postv%20ersion=2009052014" target="blank">unemployment is going to rise to nearly 10% by year's end</a> (GASP!), making something out of nothing seems all the more timely.<br /><br />As some of you have <a href="http://www.recessionipes.com/2009/05/cure-whatever-ails-you-chicken-soup.html?showComment=1242269700000#c3307050600326514152">noticed</a>, we make a lot of <a href="http://www.recessionipes.com/search/label/Soup">soups</a> around here. In one of our most recent <a href="http://www.recessionipes.com/2009/05/cure-whatever-ails-you-chicken-soup.html">posts</a> the most expensive ingredient was not the ravioli, the red pepper or the zucchini but the chicken stock! Considering that stock can be made at home from kitchen scraps, and that the cheaper store-bought broths are frequently criticized as being little more than salted water, that just seems like throwing money out the window. (Which, as you can imagine, we're not big fans of around here.) If we'd instead used homemade chicken stock from scrap, the cost per bowl for the Chicken Ravioli Soup recipe would have been a mere NY $0.88!<br /><br />Thus, our quest to make stocks at home was born. We decided to start small, with veggie stock. (I don't know about you, but carcasses are something I need to work my way up to.) The result was less salty and more complex than broth from a can or box. (As you can see from the photos, the broth was also much darker in color than store-bought.) And it all came from items that we otherwise would have discarded. Ergo, "Stone Stock"!<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 263px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT2jaenrOGTbiivamh4T7gb_46Ypb7IVgLHU00Y8ho_QiouqwAJfu5GzTiN8LrYNrWfKdb3UGxp2rqrqhEYFbgtvvqWbzBnZGavm4x4V-1d_jKBAYP1Zzv5QhyphenhyphenSlCHNP3CrZ_990pWiKM/s400/IMG_7585.jpg" alt="Vegetable Broth" title="Vegetable Broth" id="BLOGGER_PHOTO_ID_5338049908640226386" border="0" /><br /><span class="fullpost"><span style="font-weight: bold; color: rgb(102, 102, 102);">Ingredients</span><br /><ul><li>1 gallon freezer bag or container full of vegetable scraps</li><li>2 bay leaves (staple)</li><li>Several whole peppercorns (staple)</li><li>Several dashes turmeric (staple)</li></ul>I started this experiment by collecting vegetable scraps in a galloon container in the freezer. All vegetables were scrubbed thoroughly (ok, not the onions) before freezing. Into the container went:<br /><ul><li>Onion peels (but not the papery skins or ends)</li><li>Parsley stems</li><li>A bunch of carrots that were close to turning</li><li>Eggplant trimmings</li><li>Red pepper trimmings (not the stems, but we did include the</li><li>seeded core)</li><li>Zucchini trimmings</li><li>Celery leaves and stems</li><li>Green pepper trimmings (ditto red pepper)</li><li>Yellow squash trimmings</li><li>A tiny bit of tomato trimmings</li><li>Potato peels (well scrubbed)</li><li>Basil stems</li></ul><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKT-a2xMc4AE9EDEB70QRI4JvXK_RD7SrDV5sEePKSpb9FCnbBABPHBgvJwcjQaBvNPodZv-IkWKqBJRwwMuuhUkLHiCBGSL2YJ7s8oeP1SxoFYsXJNmvsjojak4jGKjyCjj6TR5OQtNs/s400/IMG_7541b.jpg" alt="Vegetable Broth" title="Vegetable Broth" id="BLOGGER_PHOTO_ID_5338049913248062594" border="0" /><br /><span style="font-weight: bold; color: rgb(102, 102, 102);">Directions</span><br />You toss in almost any vegetable and herb scraps. Go easy on any broccoli, tomato, asparagus, cauliflower, brussels sprouts or cabbages as these can overpower the flavor. Dump your veggies out into a soup pot, and add enough water to cover by about an inch. Bring to a boil, then cover, reduce heat to low, and simmer uncovered for about an hour. Strain soup: pour out into a bowl through a sieve. Press down on the solids in the sieve lightly to extract all remaining liquid. Discard solids. Stock can be stored for future use by refrigerating or freezing.<br /><br />Inspired by the <a href="http://www.thekitchn.com/thekitchn/tips-techniques/tip-save-vegeta%20ble-scraps-for-stock-067995" target="blank">many</a> <a href="http://simplesavvy.wordpress.com/2009/03/18/eco-sins-saints-scrap-vegeta%20ble-stock/" target="blank">wonderful</a> <a href="http://inmybox.wordpress.com/2008/04/07/scrap-stock/" target="blank">posts</a> out there on making vegetable stock from kitchen, well, refuse.<br /><br /><span style="font-weight: bold; color: rgb(102, 102, 102);">Nutritional</span><br />Information omitted as this will vary depending on what you include. In general though, vegetable broth is very low calorie, fat free and should be chock full 'o' vitamins.</span>REC(ession)IPEShttp://www.blogger.com/profile/17113668965202526617noreply@blogger.com14tag:blogger.com,1999:blog-5166419331446212814.post-23374953151760507642009-05-21T06:00:00.021-04:002010-01-09T12:27:04.289-05:00Whole Wheat Roasted Vegetable Calzones with Herbed RicottaMakes eight calzones<br /><span style="font-style: italic;">Total price: NY $ 9.64</span><br /><span style="font-style: italic;">Price per calzone: NY $1.20</span><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipBBupmpEm0hlXr4C7ugXEgrlxNZsTmuzQBcdT6YC19r-tAfDrEHrWO54mRMYHehcuwA7GkoNkhaOJMAoaAQGC3g7gO2WNUTVQBcbSRItyI1qYXK6IBx1q1lsfcOkwXSXkHjQUuMEvshU/s400/01_IMG_7499.JPG" alt="" id="BLOGGER_PHOTO_ID_5338065747947258578" border="0" /><br />There’s a pizza joint near where I work that advertises “Tuscan Roasted Vegetable Whole Wheat Calzones with Herbed Ricotta." Only, despite their laminated little placard, they DON’T actually herb the ricotta,* their filling is so liquid-y that the dough gets wet and soggy, and they charge nearly $7.00 each for what, in my mind, is an inadequate product. Result: a mini-quest to come up with a better calzone, at home, for less.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfK07RwPEbO06EH-0tbBhf2hjHPtxUV2-jdxoO4tyiG2rbUsXRIp9pQf4gXhG8MUfRWIa462Bz3wOflfI9OltucZO2MgPf0jSCpFVJ-lUjq36LX3rjEsRl9a3IC590izTkCxbPbznbBIw/s400/02_IMG_7511.JPG" alt="" id="BLOGGER_PHOTO_ID_5338065738944344354" border="0" /><br />You can use almost any combination of vegetables in these: zucchini or red bell peppers both work well. You can also sneak some spinach into the ricotta as well, if you like your calzones just bursting with veggies or are afraid you may have recently contracted scurvy. We found some gorgeous looking basil at a decent price,** but if what you can find is too pricey or looking a bit peaked, Italian (that’s the flat, not curly, leafed kind) parsley works well too. (Don’t use quite as much if substituting parsley.)<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhKALstjekhSQuGX7Phm6sNRywPA919tt6ObRuBWK9ZOsPZly-xIW8SEc-5qV3wEcDCiT9R4NHb4PhxNQjYfn0xfsuaBcuYtwPao15EAaMl4bQaAQ4jPAXK6abVK_ITeOWeiZNn5QQous/s400/03_IMG_7527.JPG" alt="" id="BLOGGER_PHOTO_ID_5338065736152244770" border="0" /><span class="fullpost"><br /><span style="font-weight: bold; color: rgb(102, 102, 102);">Ingredients</span><br /><ul><li>1 eggplant (NY $1.10)</li><li>1 green pepper (NY $0.99)</li><li>1 red onion (NY $0.54)</li><li>2 small yellow squash (NY $0.79)</li><li>4 tbsps olive oil (staple)</li><li>½ cup chopped basil (NY $1.79 for one bunch)</li><li>1 15 oz package part skim ricotta (NY $2.89)</li><li>1 tsp. dried oregano (staple)</li><li>Pepper (staple)</li><li>Optional: grated parmesan (staple)</li><li>1 1/3 cup warm water (free!)</li><li>¼ oz packet active dry yeast (NY $0.76)</li><li>1 ¾ cups whole wheat flour (NY $0.39)</li><li>1 ¾ cups all purpose flour (NY $0.39)</li><li>2 tsp. salt (staple)</li></ul><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5fmgD8YMtjQJ25Xq7gul39nWYlUg9RPaSdISbfxRdaPA59OyIDFffTSmsq4kcJ_bVjFuhoms7Srw2cr-MtBGzqrOSMCOzBgpqiSOiRbvFztPHz_PducMg6kblEonCaNbvCvSq43TXLY8/s400/13_IMG_7457.JPG" alt="" id="BLOGGER_PHOTO_ID_5338065168389038354" border="0" /><br /><span style="font-weight: bold; color: rgb(102, 102, 102);">Directions</span><br />First, start the dough. In removed bowl of your mixer, place the warm water, olive oil, yeast, and salt, and stir by hand to combine thoroughly. Allow mixture to sit for approx. 10 minutes. Meanwhile, attach the dough hook to the mixer. After the ten minute have elapsed, pour in the flour, and secure the bowl to the mixer. Turn on the mixer at a slow speed, and allow to work until the dough comes together and forms a ball. If some bits of dry ingredients remain attached to the sides of the mixer, add additional water, a teaspoonful at a time. (Know your mixer: if some bits remain stuck to the edges in certain areas that the mixer can’t reach, stop adding water, detach bowl from mixer, and incorporate by hand.)<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 125px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg98Gtyc5UNDflzrmc7kD23VAUwFWCYJoVYwVPOLCYmtqY4C97tbG917U-cFJiDWppT04cPckeoHbs-1uyy0O7pg9sdkkiUhED6Z4bsL3avpgW4VThBIc71hrLwlPhm3NmHR4B6t9P91Ec/s400/06_IMG_7382.JPG" alt="" id="BLOGGER_PHOTO_ID_5338065494104432450" border="0" /><br />Flour your work surface by taking a generous pinch of all purpose flour between your finger tips, and, gripping loosely, shake out over your countertop or other clean food-safe surface. Get any flour clinging to your hand out on to the surface by flicking your fingers at the counter as if to say “Poof! You’re a floured surface!” Knead the dough for approximately 5-7 minutes, until smooth, elastic and, well, dough-like.*** Oil a large bowl lightly with some olive oil, and place your dough ball inside. Roll the dough around inside the bowl to coat with olive oil. Cover with a clean towel or sheet of plastic wrap, and leave out on the counter to rise. Let the dough rise for about 1 to 1 ½ hours, or until its doubled in size.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgODgWdGwQWTRcfTPyo048Quy3G5BvjCzKZjKKsmqrgJPJMtsv0OI2xq4LCM1degyzIY49KJWl5BC6PuTTNTfGO8EvSbH6Bp84pqByc3IOTlj11CIKbmwvL8UGfCGcLAiYDDFPeC99Zpx0/s400/07_IMG_7380.JPG" alt="" id="BLOGGER_PHOTO_ID_5338065486284226882" border="0" /><br />Meanwhile, as dough is rising, prepare vegetables for your calzones. Preheat oven to 425. Chop the narrow end of the squash into rounds, about 1/3 inch thick. Slice the thick end of the squash in two lengthwise, then slice into half-moons, about 1/3 inch thick. Your goal here is to cut pieces of approximately the same size, so that they’ll cook evenly. So if part of the bulbous portion of the squash is a lot wider than the rest, slice that part a bit thinner. Cut the onion and pepper into half inch chunks. Slice the eggplant into pieces about 1/3 inch thick, then into about ½ inch squares. When you’ve chopped all the vegetables, toss them and the unpeeled garlic cloves with 1 tbsp olive oil, some pepper and salt to taste. Roast in the oven until lightly browned and eggplant is cooked through, re-tossing at intervals, about 45 minutes. When cooked, remove from oven and let cool.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjht52oT4qRrXytNfBpesDGq-7wm3sffBH1miLOv-AXCx4eF7EiTSlKLDKhvQJZo_4hQVXgPFvXqUUSiIhnhFTCqby0vLEI1P9gL9SS2qDOSQx4uAD1WbaFX8ROKxx1dplTksM2SynFVnU/s400/04_IMG_7387.JPG" alt="" id="BLOGGER_PHOTO_ID_5338065733797821698" border="0" /><br />While the vegetables are roasting and the dough is rising, prepare the cheese filling. In a medium bowl, combine the ricotta, chopped basil (or parsley), oregano, and a few grinds black pepper. If using, grate in a little parmesan cheese, 2 tbsps or so, and stir to combine. Pop the resulting mixture into the fridge to allow the ingredients to get acquainted with one another and make friends. Once the vegetables are done and cool enough to handle, fish out the garlic cloves and peel. Turn them into a bit of paste by chopping while simultaneously smooshing them against your cutting board with the side of the knife. Add resulting paste to ricotta mixture, stir to combine, and stick it back into the fridge.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 175px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQpybqpE6IPeOQOFwxIs4eHBldDw9AvNdfcYGtHRzBd6LMRrYHUa66lKxflF97HNayJlsF0l6clK9Yp1RC8wl3gcaGTShYAgzZ4G4241UFb21uoP0xTtNMWAInu4zG-D2wbYB3lAJls1M/s400/09_IMG_7428.JPG" alt="" id="BLOGGER_PHOTO_ID_5338065483406667618" border="0" /><br />Turn oven up to 450 degrees. After the dough has doubled, punch it. (Yes, you read that right: whack it with your fist, but just the once. No dough abuse, please. You’ll have the opportunity to have at it again later.) Turn out onto floured surface. (Poof!) Knead the dough a for a few minutes, then leave to rest for 20 minutes, covering either with the inverted bowl or with a clean kitchen towel.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs_9XNiNxd1oiudhfUj1KLXdIrL7HdzNpojEBD3v3Pi6XE3yDWEyfScbrn_PkS0qitDmuUrSY_suJqSa_edYAZQisijcHnIpmnDHTdYfVE4cVKzg7jybsIYaMocoKBr_gy6L0OtrmXTU0/s400/08_IMG_7408.JPG" alt="" id="BLOGGER_PHOTO_ID_5338065490223948146" border="0" /><br />Next, divide the dough into 8 roughly equal pieces. If some of your pieces are bigger than others, pinch off a bit from the large pieces, and stick it on to the smaller, rolling between your palms to incorporate.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 175px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8XPS8JdBKSlshOru0F2MEtZwGvNY3Li3zcDF7d7U256uozJoeCEUO4nFvhwGHAE9UcgVCfclDq_X4xz1zhSlP5gIr1vFaODIguDxclej7t3x7cTRd3xX5Zlj7XJask8eWc6tZnlGKRjA/s400/10_IMG_7435.JPG" alt="" id="BLOGGER_PHOTO_ID_5338065183377876754" border="0" /><br />Using a rolling pin, roll out**** each piece of dough to form a roughly 8 inch round. (Don’t fret if your rounds aren’t perfectly circular: you won’t be able to tell much with the finished product anyway, and its further proof that what you’re making is homemade!) Top half of each round with 1/8 vegetable mixture, and 1/8 ricotta mixture. Leave about a 1/3 inch border around the edge. (Do not pause at this point to, say, take photographs for your, say, food blog. The dough will start to shrink back up a bit as it sits.) Using your fingertip, lightly brush the edges of the round with water. Fold the dough over to encase the filling, and crimp close with the tines of a fork.*****<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 175px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhagdsBYbJQPr0ZFF5ITCsmNu5Af0XU8eEkkKTVfMO50U8F6QvVl2nHegYtaW4I4rwGmMW_dRJOQt0-ZQusPVGBPgSzAWcnzt-k4TZyxGrBopDxrr4YATw0Oplj2UmKyq_l0YCs_18MB0o/s400/11_IMG_7449.JPG" alt="" id="BLOGGER_PHOTO_ID_5338065177932835362" border="0" /><br />Transfer calzones to baking sheet, and bake at 450 degrees for approx. 20 minutes, until golden brown.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6kETSzir4NaYZBDWtBCCVi_y4lusMO8DuOsMVmx-UvaeaJjU4PGCCsK0siLlbDqIYGZk37qKEeVduMGnboBI8jzydC9GBnvA4MRrg1P30UvX_IgIEsdfv4YT7vOUVlT64b64yLoM4MLc/s400/12_IMG_7450.JPG" alt="" id="BLOGGER_PHOTO_ID_5338065175065912130" border="0" /><br />Serve with marinara sauce on the side, and gloat that you’ve turned out a superior calzone to that of the over-priced pizzeria!<br /><br />Dough recipe adapted from <a href="http://www.veganchef.com/wwcalzone.htm" target="blank">The Vegan Chef</a> and <a href="http://astore.amazon.com/recessionipes-20/detail/0471789186" target="blank"><span style="font-style: italic;">How to Cook Everything</span> by Mark Bittman</a><br /><br /><span style="font-size:85%;">* I know, right? Even though its LAMINATED!<br />** I usually keep basil unrefrigerated, in a glass on the countertop. Here are some greatdirections for how to keep it even longer. http://marcsala.blogspot.com/2007/08/save-basil-tip-to-keep-it-fresh.html I tried this, but don’t think the wholes I cut were large enough, as the leaves touching the bag appear to have gotten wet and spoiled. Has any one tried this? Any tips?<br />*** I like to remove my rings before kneading. Don’t go drawing any gossip-y conclusions based on the ringless state of my fingers in the photos above!</span><br /><span style="font-size:85%;">**** You hereby have my permission to count all this kneading, punching and rolling as “strength training”.<br />*****If desired, freeze any extra calzones prior to baking. When ready to eat, bake at 450 degrees for approx. 35-40 minutes.</span><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 275px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxZ7pRq0BqUPJKfMWB9dTKvoz2T5_cQdHUrGSDtCMN_LTpzVUNbffV6dnRESszq2ichJ-VIMtMHFP7XOvcOYUEnQhuK-eJwc6HSTne87AkiaaOCDgORBRIV_FrlDwb06kH-JXK-5LZIUs/s400/14_IMG_7525.JPG" alt="" id="BLOGGER_PHOTO_ID_5338065168532196994" border="0" /><br /><span style="font-weight: bold; color: rgb(102, 102, 102);">Nutritional Facts</span><br />Amount Per Serving<br /><table border="0" cellspacing="2" width="614"><tbody><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Calories 356.4</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin A 10.4 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Iron 18.7 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Total Fat 11.0 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin B-12 3.0 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Magnesium 18.3 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Cholesterol 19.1 mg</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin B-6 15.6 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Manganese 73.5 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Sodium 664.4 mg</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin C 34.3 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Niacin 20.2 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Potassium 519.8 mg</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin D 0.0 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Phosphorus 27.2 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Total Carbohydrate 51.8 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin E 6.5 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Riboflavin 22.6 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Fiber 6.9 g</span></td><td align="left" valign="top"><span style="font-size:85%;">Calcium 20.6 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Selenium 55.3 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Sugars 1.6 g</span></td><td align="left" valign="top"><span style="font-size:85%;">Copper 12.6 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Thiamin 27.6 %</span></td></tr><tr><td align="left" valign="top"><span style="font-size:85%;">Protein 15.1 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Folate 24.6 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Zinc 13.8 %</span></td></tr></tbody></table></span>REC(ession)IPEShttp://www.blogger.com/profile/17113668965202526617noreply@blogger.com24tag:blogger.com,1999:blog-5166419331446212814.post-8294499334510477752009-05-15T19:13:00.024-04:002010-01-09T08:33:43.434-05:00Suspiros (aka Meringues)Approximately 20 large cookies*<br /><span style="font-style: italic;">Total price: NY $1.35</span><span style="font-style: italic;"><br /></span><span style="font-style: italic;">Price per Suspiro: NY $0.07</span><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbnqUZbvttBUuhf1ICGXMSFapWN00vER7WuuxYZavdy5_xbPuMI-vRvSk-SOMex7p9NgOUx9yWzuSQYahe400GHnhB08vaWW03sDW4Qsd98xtkUyyAqJvlpMq22Net5FW0ohR03ZWyKd8/s400/IMG_6276.jpg" alt="Suspiros" title="Suspiros" id="BLOGGER_PHOTO_ID_5336404542736491730" border="0" /><br />Suspiros, more commonly known as meringues, are a staple treat on the LBUH’s side of the family. Family lore provides two alternative theories as to how they became part of the family tradition. One version has it that when the LBUH’s mother used to make Buche De Noel for the Christmas holidays, she garnished the log with little mushrooms made out of beaten egg-white batter. The petite champignons turned out to be a real crowd pleaser, and far more so than the intricate and labor-intensive cake. Over time the decadent and time-consuming log got the boot, but the Suspiros landed a recurring role at the holiday table.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 271px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkDGKUEBBOUwLLFh0NTmzdwBu1p0J8UCb2oKz_yczph-VKY-E_S4TTXtimwuvNlhjRb1SB42e0D2qtHwuiUe_kWPpv1oqUxr_hFNhVZvRHTZb-t3__cJfvJYNGldVaR27gXvI5xiHebiE/s400/Suspiros02.jpg" alt="Suspiros" title="Suspiros" id="BLOGGER_PHOTO_ID_5336404537541533986" border="0" /><br />The other story is that these treats were introduced to the Stateside folks by the LBUH’s family in Colombia. Given the fact that they all call these tasty treats Suspiros (Spanish for “Sighs”), and not meringues, the LBUH’s guess is that story #2 holds more weight. As, however, my mother-in-law espouses the version of events recounted in story #1, I’m going with that theory, and I don’t care what kind of fancypants linguistic forensics you throw at me.<span class="fullpost"><br /><br /><span style="font-weight: bold; color: rgb(102, 102, 102);">Ingredients</span><br /><ul><li>3 Egg whites (NY $ 0.50) **</li><li>1.5 cups sugar (NY $0.85)</li><li>½ teaspoon vanilla extract (staple)</li></ul> <img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 196px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEXXULyL7qkG0D1BTzG-4xcizynefsHkQ0UU1_dMbugKATtyWhorWbOAJYsJF4x7J3vrqnJXKtuuiDMeJsUujsBwDAnDboaGRabBxsSP1JJj2JgNHdvCrZSy5r-xraDMLxfk7uEbq_1c4/s400/Suspiros03.jpg" alt="Suspiros" title="Suspiros" id="BLOGGER_PHOTO_ID_5336404538171965506" border="0" /><br /><span style="font-weight: bold; color: rgb(102, 102, 102);">Instructions</span><br />Beat egg whites and vanilla extract until the whites is beginning to stiffen and form tiny peaks.<br /><br />Once the egg white/vanilla mixture is stiffening, slowly add the sugar and continue to beat until the sugar is dissolved and the mixture is not grainy.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 120px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7bH4wpjITIahCmocic2LfSsMV33J99BHYvujv9WWVcAgib4IVOwhiiO6rVed4b9P-11uCYMNXq7quIj-wcj6VafvLHi33wUHAGqfRigF8BgrpzwibrRHlCIcnzSaML3v9brwm3GD4hEQ/s400/MixingStrip.jpg" alt="Suspiros" title="Suspiros" id="BLOGGER_PHOTO_ID_5336404274089151426" border="0" /><br />Cover a baking sheet with a silpat mat or parchment paper*** and place spoonfuls of the batter onto the mat or paper**** .<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 159px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaPJLweLibE-CTnt99IOqhZq4eRkkp_R1mOk44sbkdsfWvn5tLqGDZGeIp6DAhuzSWhnHxx1zOvv4XCM9-nuagN_FcHAVsVTGlyA7j5xzSfVbFLCldavzCYhGWyODYzJFDJ6K8eSQm5HM/s400/BakSht.jpg" alt="Suspiros" title="Suspiros" id="BLOGGER_PHOTO_ID_5336404273867638434" border="0" /><br />Place the sheet in the oven and cook for 4-5 hours at 225 degrees. ***** When the suspiros are done, they will be firm, crunchy, and crumbly. If the centers are still chewy, bake for another 20-30 minutes.<br /><br />Dust with coco powder or powdered sugar for extra presentation "WOW!" if you'd like.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 189px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYyxRpabm22VkEv3MMoz3rvHdotMqBlx7C4YzPkRsXgn60QhazINBB_rs_ND1a9_f3IrOVnq4cR0QzqlxtnPKAfZ3HE9O0QOLQs2KPx7tnFbyrnYriXmHvOzqj8JvnI9ETQDNFTNfZe7M/s400/Oven.jpg" alt="Suspiros" title="Suspiros" id="BLOGGER_PHOTO_ID_5336404273597804578" border="0" /><br /><span style="font-size:85%;">* This is a really easy recipe to modify the size. We like to make one baking sheet of suspiros, and find that 20 fills the sheet (at least the way LBUH dollops them out), but if you want to make more (or less, but why would you ever want to do that?) the formula is 1/2 cup of sugar for every egg white. (So 2 eggs =1 cup of sugar, 4 eggs = 2 cups, you get the idea…)<br />**Depending on what you keep in your kitchen, this treat could be whipped up without ever leaving the house. We had to buy eggs, but had plenty of sugar and vanilla extract on hand.<br />* **Make sure you are using parchment paper and not wax paper. Wax + heat = mess you don’t want to clean.<br />**** If you want to make really fancy ones, you can use an HUH?<br />*****Basically we’re turning the oven into a kiln. We’re not baking the Suspiros as much as drying them out, ensuring that the egg whites are fully cooked and stay at the necessary 140 degrees for at least 3 minutes. Let’s try and avoid Salmonella, shall we? Because apparently <a href="http://www.nytimes.com/2009/05/15/business/15ingredients.html" target="blank">we can’t trust food companies to do it for us</a>!</span><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 283px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ-bN1mQhO7dD8w0lanL0n99GJoI2O2VUNsQ9YU5twklrDkvvRNwKqeMakH-k3Fusa1Ao2bxi0d2cmoAT5rTdE_7xQ7YvmZS7ucaIZaQgKhX7SA08ZsRyquApEAfp9DXrkUeOnRN119W4/s400/BakSht1.jpg" alt="Suspiros" title="Suspiros" id="BLOGGER_PHOTO_ID_5336404271402701026" border="0" /><br /><span class="fullpost"><span class="fullpost"><span style="font-weight: bold; color: rgb(102, 102, 102);">Nutritional Facts</span><br />Approximate values per cookie</span></span><br /><table border="0" cellspacing="2" width="614"><tbody><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Calories 60.9</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Protein 0.6 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Magnesium 0.0 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Total Fat 0.0 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin A 0.0 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Manganese 0.0 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Saturated Fat 0.0 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin B-12 0.0 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Niacin 0.0 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Polyunsaturated Fat 0.0 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin B-6 0.0 % </span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Pantothenic Acid 0.0 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Monounsaturated Fat 0.0 g </span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin C 0.0 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Phosphorus 0.0 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Cholesterol 0.0 mg</span></td><td align="left" valign="top"><span style="font-size:85%;">Vitamin D 0.0 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Riboflavin 0.2 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Sodium 8.3 mg</span></td><td align="left" valign="top"><span style="font-size:85%;">Vitamin E 0.0 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Selenium 0.1 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Potassium 0.5 mg</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Calcium 0.0 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Thiamin 0.0 %</span></td></tr><tr><td align="left" valign="top"><span style="font-size:85%;">Total Carbohydrate 15.0 g</span></td><td align="left" valign="top"><span style="font-size:85%;">Copper 0.0 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Zinc 0.0 %</span></td></tr><tr><td align="left" valign="top"><span style="font-size:85%;">Dietary Fiber 0.0 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Folate 0.0 %</span></td><td align="left" valign="top"><span style="font-size:85%;"> </span><br /></td></tr><tr><td align="left" valign="top"><span style="font-size:85%;">Sugars 15.0 g </span></td><td align="left" valign="top"><span style="font-size:85%;">Iron 0.0 %</span></td><td align="left" valign="top"><span style="font-size:85%;"> </span><br /></td></tr></tbody></table></span>REC(ession)IPEShttp://www.blogger.com/profile/17113668965202526617noreply@blogger.com28tag:blogger.com,1999:blog-5166419331446212814.post-73419276459382736402009-05-13T07:46:00.001-04:002009-08-06T18:58:02.281-04:00Cure-Whatever-Ails-You Chicken Soup with RavioliMakes 8 -10 servings<br /><span style="font-style: italic;">Total cost: NY $13.34</span><br /><span style="font-style: italic;">Cost per serving: NY $1.33 – NY $1.67</span><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhxAgWsYDQWDTYYJc-Exfeg6Z6oPQU3FnCiMBQZZPa0aTFSdRMeZ-SjxacqZS1khEgdlDqUzngAlfozZ5aIv8Q1QHVSNKwGnomYD5vZy5x_OU3RrLBXSeM6GMr8m_SOWHTjZGF1K22P18/s400/IMG_7377.jpg" alt="Chicken Soup with Ravioli" title="Chicken Soup with Ravioli" id="BLOGGER_PHOTO_ID_5335127838349881186" border="0" /><br />Even though Spring has at last arrived, I seem to have caught this cold/flu thing that’s been making the rounds at my office, felling everyone in its wake. Thus, it seemed an appropriate time to post this recipe. I’ve been making this for years, both for myself and others, and I personally guarantee that it will make you feel much rejuvenated.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 251px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYHHyUDH25rFeRd74AWRVKk1xlM-cBQhzp8R25VqN2QlcRw3VZPbd7sMCVLl7dJW_z0gik4nkDF-5T9UiPaZJlDEbEgR0YZcefgHVYqLpDFk74iDvvZ2WKzdrv1rjSfwWMsTFM249xmpE/s400/IMG_7344.jpg" alt="Chicken Soup with Ravioli" title="Chicken Soup with Ravioli" id="BLOGGER_PHOTO_ID_5335127852443786050" border="0" /><br />Its spicy enough to pierce congested nasal passages, but the mellowness of the chicken broth and the cool mildness of the ravioli ensure that its not too much for tender throats and confused palates.* You’ll feel your sinuses clearing just from breathing in the aroma of the vegetables sauteeing, and your stuffed passages unclogging as you slurp the zesty and restorative chicken broth. Inhale deeply and let the recovery begin!<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 202px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL7Dd7TTKeCndxVcds7md0LUeU5uNonj9IAZRopTYi14fKdSg28r7MZD8q8GO0hzx_azEbHUph3w9wTmPt3hdtotUA1CbTZI2Rz2072EHQ8wMadZ1m6wIP_2F6TtugvtVmb98028LuKVk/s400/IMG_7355.jpg" alt="Chicken Soup with Ravioli" title="Chicken Soup with Ravioli" id="BLOGGER_PHOTO_ID_5335127850028092994" border="0" /><br /><span class="fullpost"><span style="font-weight: bold; color: rgb(102, 102, 102);">Ingredients</span><br /><ul><li>1.5 tbsps olive oil (staple)</li><li>3 cloves garlic (NY $0.10)</li><li>1 large onion, such as Vidalia (NY $0.73)</li><li>1 red pepper (NY $2.15)</li><li>1 green pepper (NY $1.00)</li><li>1 tbsp oregano (staple)**</li><li>1 tsp dried basil (staple)</li><li>1 tsp crushed red pepper (staple)**</li><li>Salt and pepper to taste (staple)</li><li>6 cups chicken broth (NY $4.59)</li><li>2 medium zucchini (NY $2.43)</li><li>2 medium carrots (about 1.5 cups) (NY $0.75 for one bag) </li><li>1 13 oz package frozen cheese ravioli (NY $1.59)</li><li>Parmesan cheese (staple)</li></ul><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 100px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9SyMSP1nAhRy3Xs0uHutjmH3ivwjssAw6a4sHkoDEQDdVOLCPULOAgcvjYtGnihr62FOl-P9p1HnN5XDOTMOowR4TxWIpLpy-DRjBtewaYYhgJZG1wu0tRj3-TmTPbxH2feeKAtNqoOc/s400/IMG_7323.jpg" alt="Chicken Soup with Ravioli" title="Chicken Soup with Ravioli" id="BLOGGER_PHOTO_ID_5335129025644061362" border="0" /><br /><span style="font-weight: bold; color: rgb(102, 102, 102);">Directions</span><br />Mince garlic, and chop onion and peppers. Heat oil oil in soup pot until fragrant, and add chopped veggies along with the spices and a few grinds black pepper. Cook until just tender, approx. 10 minutes. Meanwhile, chop the zucchini into half moons about ¼ inch thick, and peel and chop the carrots.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 113px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvDZlUFfPJV5MNoRCa5ujY-Luc70GpuBLwmVNJruR4UWx9XthvIooSlGfhwEByL-F8CbyDrAUGaID8pcbO0b0X1-mGRRf7EjfIC2bJgeyxX-fzaX-qpbBWcs-Q8Y1Tq8qzOwlHDWJsmCQ/s400/IMG_7338.jpg" alt="Chicken Soup with Ravioli" title="Chicken Soup with Ravioli" id="BLOGGER_PHOTO_ID_5335129026168201858" border="0" /><br />Add broth to pot, cover and simmer approx. 5 minutes. Add carrots, cover, and continue cooking until the carrots are close to tender but still a bit crisp, approx. 5 minutes.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 130px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMjB4GeGXxiYq6gQMj8gGTN4C1H2zIMVz-maGuip-JqI-j6Jn4OWLZVcmtk_75JXPeJ0wGxIU1PZAYl5hO2RR-TITA0yXpbw_7ugSSIVbC960jX5BHwTkdec-AWIBs7Ac8-VccLgqm2rg/s400/IMG_7339.jpg" alt="Chicken Soup with Ravioli" title="Chicken Soup with Ravioli" id="BLOGGER_PHOTO_ID_5335129028198807842" border="0" /><br />Increase heat, bring to a boil, and add ravioli and zucchini. Stir to ensure ravioli are just submerged under the top of the soup, and, if necessary, return to a boil. Continue boiling until ravioli is cooked and just tender, approx. 10-15 minutes or according to package directions.<br />Adjust seasoning to taste, and serve in bowls topped with grated parmesan cheese.<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUF0xe9MrwfCw-73lwMIvAQcwPu1q4yyrPD_wC-1Uutwf8JwMN4Ae_Xx_5YdekfpNYkzds3LT4mwAhTS8deeGd2nyGrttB51Ohxuhh7o60-T4dMOkXEfeJ6PEPSxMKNkA6-RIUOMkQgb0/s400/IMG_7343.jpg" alt="Chicken Soup with Ravioli" title="Chicken Soup with Ravioli" id="BLOGGER_PHOTO_ID_5335129020490934914" border="0" /><br /><span style="font-size:85%;">* True story: back in school I cured my friend Ginger of the SARS virus with this soup. OK, fine, she didn’t *really* have SARS, but she was hospitalized and they thought for a while there that that's what she had and quarantined her and everything. And, if you’re going to insist on being such a stickler, it didn’t technically “cure” her of disease, but she *did* say she felt much better after the soup and that she liked it a lot. Happy now? You really know how to kill a good story, don’t you?<br /></span><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 75px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg42qyCA1XdzLS0b3yVhngS1wyc8WsGnP7MIo2-HeVdub32O63aAK_1tPLxUpRm_9SkOXb-4xyncD00johNaMhnKQ9JGpmduGgAMho_HV1VY4ZWbt3o1dUYLwtIANDBiFndxRYHqDoNNrY/s400/IMG_7340.jpg" alt="Chicken Soup with Ravioli" title="Chicken Soup with Ravioli" id="BLOGGER_PHOTO_ID_5335129024662872818" border="0" /><br /><span style="font-size:85%;">** As noted, I like the spices in this on the “so aggressive, you wouldn’t want to run into them in a back alley at night” side. All the better to clear your nasal passages with, my dear! If, however, the sound of that makes you nervous, or if you’re feeling so delicate that you think applesauce might be a bit of an adventure, drop down to approx. ½ a tsp red pepper, and 1 tsp oregano.</span><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; width: 400px; height: 280px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpFPQ4P0TV1y-lYXi0yXz6ak036LXBy1ZOMZPzA24PozM7dvBILuJe18-VolXQM5KDUpBG3yS2kOOm3rb4qSBwrFa5wgWUMQOS1jB_uiXgqcPuDRA3jLHAyfEz-FMfglo4CB_gug8QKh0/s400/IMG_7369.jpg" alt="Chicken Soup with Ravioli" title="Chicken Soup with Ravioli" id="BLOGGER_PHOTO_ID_5335127848264871346" border="0" /><br /><span class="fullpost"><span style="font-weight: bold; color: rgb(102, 102, 102);">Nutritional Facts</span><br />Approximate values per serving</span><br /><table border="0" width="614" cellspacing="2"><tbody><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Calories 147.1</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin A 85.7 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Iron 10.8 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Total Fat 6.2 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin B-12 10.0 %</span></td> <td align="left" valign="top"><span style="font-size:85%;">Magnesium 4.7 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Cholesterol 17.5 mg</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin B-6 11.5 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Manganese 27.4 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Sodium 1,267.1 mg</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin C 94.2 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Niacin 26.2 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Potassium 559.2 mg</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin D 0.0 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Phosphorus 17.7 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Total Carbohydrate 16.6 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Vitamin E 3.9 %</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Riboflavin 8.9 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Fiber 2.3 g</span></td><td align="left" valign="top" width="200"><span style="font-size:85%;">Calcium 16.3 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Selenium 10.8 %</span></td></tr><tr><td align="left" valign="top" width="200"><span style="font-size:85%;">Sugars 3.1 g</span></td><td align="left" valign="top"><span style="font-size:85%;">Copper 13.4 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Thiamin 4.8 %</span></td></tr><tr><td align="left" valign="top"><span style="font-size:85%;">Protein 7.3 g</span></td><td align="left" valign="top"><span style="font-size:85%;">Folate 6.7 %</span></td><td align="left" valign="top"><span style="font-size:85%;">Zinc 4.7 %</span></td></tr></tbody></table></span>REC(ession)IPEShttp://www.blogger.com/profile/17113668965202526617noreply@blogger.com12