It’s cold out there. If you want to warm up with soup, why don’t you check out my healthy take on broccoli cheese soup over at Today’s Housewife? [Update: this recipe is now on my blog here!]
Check it out and let me know what you think!
Category: Main Dishes
A Budget… and Perfect Black Beans
So, once upon a time, after I graduated from college in 2007, I heard about a blog from a friend. She said Money Saving Mom was written by a young Christian woman named Crystal, and on it I could learn about how to get free toiletries at CVS through something called Extra Care Bucks. So even though I wasn’t a mom, I was just a wee bit intrigued… seeing as I was starting my first job and wasn’t anticipating having tons of money to blow. It wasn’t until 2008 that I really got into the drugstore game, as it’s called, and it wasn’t until Ben and I were married the following year where I really understood the benefits of being meticulous in rolling store rewards so as to stretch a budget as far as possible. I was hooked–and there was no turning back. Since 2008, I have hardly purchased any toiletries, dental care products, school supplies, or other drugstore items for full price [or even close to it]. Pretty crazy, huh?
The drugstore game takes so little work–just cutting coupons from the Sunday paper, and looking up deals that are posted on MSM’s blog, and going to the store of course–that to me, it is totally worth it. My frugality [and time spent] has allowed us to spend extra money on things that our grad school/young professional budget would otherwise not allow for: pricy Greek yogurt, extensive selection of herbs/spices, some organic foods, etc.
There are a lot of other great things posted on Crystal’s blog as well, including free samples you can sign up for, links to hot coupons, and series where she inspires readers to save money in many different ways. So when I heard that she was writing a book, The Money Saving Mom’s Budget, and offering copies to bloggers for review, I was psyched.
This book is not just a copy of her blog–though it does reiterate much of Crystal’s philosophy about spending, saving, and paying off debt. This book is a great mix of practical tips and inspiration to get out of debt [if you have it] or to work to avoid it by living a frugal lifestyle. Crystal does a great job of outlining specific steps to take to move towards a workable budget and providing reasons why this is important–even though this is not a belief many Americans have. One of my favorite chapters was chapter seven, where Crystal provides 25 tips for saving on groceries without using coupons. By teaching ourselves to use less than what the companies tell us we “need” to use, eat meatless more often, look for seasonal produce, and other strategies, grocery bills go down as habits change. So if you are looking to improve your finances in 2012, I highly suggest you check out Money Saving Mom’s blog and new book.
In order to go along with such a fabulous book, I thought it was only appropriate to share a frugal recipe… and what is more frugal than beans? Especially cooking dried beans? I mean, how perfect is this?
Though I do not necessarily put “beans and rice” on my menu plans, it’s honestly a meal we eat several times a week–for a quick work lunch, for a “leftover” night, for those nights where I just don’t feel like cooking. We usually make rice and beans bowls consisting of some combination of brown rice, black beans, some Mexican-style seasonings [garlic, oregano, cayenne pepper, cumin, cilantro], avocado, bell peppers, spinach, salsa, and cheese. It’s easy, filling, healthy, and inexpensive, and while it wasn’t a meal I grew up eating, it is now one that I love.
We used to make these bowls with canned black beans, but I had heard so many good things about the flavor of dried beans that I wanted to try them. The first time I made dried beans I tried the old “soak and cook on the stove f-o-r-eva] method. The second time, I knew there had to be a better way. So using the beauty of google, I found out that it was possible to cook black beans in the oven in hardly any time at all. It is so easy, and so tasty, that even though it isn’t much of a recipe [more like a cooking method], I just had to share it. I love making the beans en masse and then freezing some for the future. They taste so much better than the canned variety and contain much less sodium too. If you haven’t tried to make dried black beans before, or have had a lackluster experience, then try it this way–you won’t regret it.
Perfect Black Beans
from The Kitchn
Ingredients:
- 1 pound dried black beans
- 1-2 teaspoons salt
- cold water
Directions:
Preheat oven to 325. Rinse and sort the black beans, picking out any pebbles or broken beans. Place beans in a 3+ quart Dutch oven or heavy pot with a tight-fitting lid. Add 1-2 teaspoons salt and then fill with cold water, covering the beans by one inch.
Place in oven and cook for 75 minutes, then remove and stir. If the beans are tender enough, they are done; if not, return to the oven [with the addition of some hot water if they seem to be drying out] for 15 minutes at a time until they are. This process should take no longer than 2 hours total.
Store in the refrigerator, tightly covered, for up to one week, freezing what you will not use. I usually freeze leftover black beans in quart size freezer bags by the 1 3/4 cup increments [approximately 15 ounces by volume] so that I can easily pull a bag from the freezer for recipes.
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Spaghetti and “Meat” Balls
It was here. It was the night. The night of the great meatball fake out!
To show my dedication to such a deception an act, I came home from campus early. I absolutely had to make sure the kitchen was clear of my meat-lovin’ husband so I could work in peace.
See, I had told him earlier that week that we were having meatballs for dinner. But I wasn’t specific about what kind of meatballs. [As if you should have to ask a question like that, Ben later said.] Little did he know that my plans included lentils, ricotta, and pesto. All of which are valued higher than meat in my world. Ha.
I whipped up these “meat” balls in a jiffy, and had dinner plated up when he walked in the door. “Hey sweetie, mmm… dinner smells good,” he said. We sat down and prayed, and then dug right in. “This… this… what is this?”
I turned to him with a grin, and sweetly said, “spaghetti and meatballs… with a twist. Same seasonings, a dollop of cheese… but lentils, not beef.”
He took one bite, and then put his fork in for more. Pretty soon round two approached. Success! I thought, as I sighed in relief. He likes them, even though they are not meat.
Just so we are clear… my deception was all in fun, just a jest. My husband is so accommodating of all my “weird” food requests/attempts, but sometimes it’s easier just to pull the wool over his eyes [so to speak… thanks Benny!]. But do not be afraid–the wool is not being pulled over your eyes when I say that these “meat” balls are the best. They are a simply delicious vegetarian option to a classic dish that I hope you do try soon!
Have you ever engaged in dinnertime deception?
Spaghetti and “Meat” Balls [adapted from The Lean Green Bean]
printable version
Ingredients:
- 2 cups lentils, cooked
- 1/2 cup part-skim ricotta cheese
- 4 tablespoons pesto
- 1/3 cup onion, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- freshly ground black pepper
- 1/3 cup Panko breadcrumbs
- spaghetti sauce
- 12 ounces whole wheat spaghetti
Directions:
First, preheat oven to 375 degrees. Then, place a pot full of salted water on the stove to boil for the noodles.
Next, make the “meat” balls. In a food processor, combine lentils and pulse several times until coarse. Then add the ricotta, pesto, onion, oregano, parsley, and black pepper. Pulse again until combined. Remove to a large bowl and stir in Panko breadcrumbs. Taste and adjust seasonings if necessary, then form into balls using your hands. Place on baking sheet and bake for 25 minutes, flipping after 15 minutes. Meanwhile, cook pasta to al dente. When pasta is ready, drain and return to pot. Add spaghetti sauce to noodles and stir to coat. Cover to keep warm until “meat” balls are ready. When they are, remove from oven and allow to cool for a minute before stirring in the sauce. Serve with extra parmesan cheese on top and enjoy!
Note: You can also add 2 eggs to the “meat” balls; I neglected to do that but it was in the original recipe.
Time: 45 minutes.
Yield: about 20 “meat” balls, 5-6 servings.
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Lasagna Soup
This soup was really good. Really, really, really good. Like, so good that I was [kinda-sorta-maybe] glad that Ben liked it, but [kinda-sorta-maybe… most definitely] hoping that he didn’t like it enough to eat the leftovers. And if that situation happened to arise, well, then I would be happy to slurp up each and every drop of Lasagna Soup because, as I said, it was just so good. Except I wouldn’t be slurping it, because that’s not very ladylike, now is it?
This Lasagna Soup is flavorful, filling, and the most perfect way to fulfill those healthy New Years resolutions while still indulging in your cheeeesy cravings too. Pantry staples–a boatload of herbs, tomatoes, and broth, combined with fresh spinach, browned ground beef, and a handful of leftover macaroni and cheese come together in a fantabulous way.
It is a welcome change from the rich, sweet treats of the holiday season, and is simple enough for a weeknight. Enjoy–even if you do have to share!
Lasagna Soup [inspired by A Veggie Venture]
printable version
Ingredients:
- 1 pound ground beef
- olive oil or a bit of reserved grease
- 1 large onion, diced
- 5 cloves garlic, minced
- 28 ounces diced tomatoes, rinsed
- 28 ounces crushed tomatoes
- 8 cups chicken broth
- 4 tablespoons pesto
- 2 teaspoons dried parsley
- 1 teaspoon marjoram
- 1 teaspoon oregano
- 1/2 teaspoon red chili flakes
- freshly ground black pepper
- 1 1/2 cups leftover white macaroni and cheese [or 1 1/2 cups cooked pasta plus 1/2 cup mozzarella cheese]
- 4 cups loosely packed spinach, torn
- parmesan cheese, for serving
Directions:
In a large stockpot, brown ground beef. Drain and set aside. Using a small amount of the hamburger grease, cook onions for about 5 minutes or until soft. Add garlic and cook for another minute, until fragrant. Return beef to pan, then add tomatoes, broth, pesto, parsley, marjoram, oregano, red chili flakes, and pepper. Stir to mix everything together and bring to a boil. Reduce heat to low and simmer, partially covered, for 20 minutes. Stir in pasta and simmer for an additional 4-5 minutes, then add spinach and simmer until wilted, another 1-2 minutes. Serve with a sprinkling of parmesan cheese.
Time: 45 minutes [25 minutes active].
Yield: 10 servings.
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Turkey, Black Bean, and Sweet Potato Chili
So, it’s winter. It isn’t calendar official yet, but there’s snow on the ground so that makes it winter in my book. While I can’t say that I am the biggest fan of that cold season, I do love warming up with some hearty chili.
I recently tried this hearty chili when we had company, and it was a huge hit. I’m not a fan of thin soups and this chili is anything but. Each bite is chock-full of spicy ground turkey, black beans, sweet potatoes, and lots of other flavorful veggies.
Don’t get me wrong–regular chili is good too, but this amped-up chili has tons of healthy additions that make it even better. The original recipe was vegetarian, but to satisfy a certain man in my life, I added ground turkey. I also added some extra vegetables, like zucchini, to use up the contents of my fridge. The zucchini wasn’t too noticeable so you could probably leave that out without missing it. I wasn’t sure initially how well potatoes, even my beloved sweet potatoes, would work in chili but I am happy to report that they are great, blending in naturally so even sweet potato haters [Benjamin] don’t object too loudly. 🙂 The leftovers are fantastic served out of the fridge for a few days and also freeze nicely for lunches during the work week. Hope you enjoy!
Turkey, Black Bean, and Sweet Potato Chili [adapted from goodLife(eats)]
printable version
Ingredients:
- 1 pound ground turkey
- 1 tablespoon olive oil
- 1 1/2 cups chopped onions
- 6 cloves garlic, minced
- 1 bell pepper, diced
- 1 medium zucchini, chopped [I just washed it really well and didn’t bother peeling it.]
- 2 1/2 teaspoons cumin
- 2 tablespoons chili powder
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 28 ounces crushed tomatoes
- 28 ounces petite diced tomatoes
- 2 large carrots, diced [I just washed it really well and didn’t bother peeling it.]
- 3 cups diced sweet potatoes
- 15 ounce can Great Northern beans, rinsed and drained
- 4 cups cooked black beans [Mine were dried + cooked, but you could sub 30 ounces canned.]
- 1 cup salsa
- 2 cups vegetable or chicken broth, divided
- 2 teaspoons cornstarch
- Jack cheese, for serving
- Cilantro, for serving
- Sour Cream, for serving
Directions:
In a skillet, brown ground turkey until fully cooked. Drain grease and set aside.
Meanwhile, heat the olive oil in a large stock pot over medium-high heat. Add onion and saute for a few minutes, until tender. Add the garlic, pepper, and zucchini and saute for a couple more minutes, until fragrant. Add cumin, chili powder, black pepper, and oregano and stir well, cooking for another minute or so.
Reduce heat to medium-low. Next, stir in ground turkey, tomatoes, carrot, sweet potatoes, beans, and salsa. Reserve 1/4 cup broth, but add the rest to the stock pot.
In a small measuring cup, whisk together reserved broth and cornstarch. Mix until smooth, then pour into pot. Stir until combined, then cover and bring to a boil. Boil for 2 minutes then uncover and reduce heat to low, simmering for 60 minutes. Cover and simmer with lid for an additional 30 minutes. Taste and adjust seasonings if necessary. Serve with cheese, cilantro, and sour cream as desired.
Time: 2 hours [30 minutes active].
Yield: a lot of chili. At least 10-12 generous servings.
The Pajama Chef 