Roasted Veggies, Roasted Veggie Orzo

Roasted vegetables could not be easier to make, and they lend themselves so well to other recipes. I often eat roasted veggies as a side with whatever protein I have around, or I toss them with some orzo and feta to make the most delicious meal. To please both parties, I have included both recipes, as step one (roasted veggie side) is needed for step two (roasted veggie orzo).

Roasted Veggies
Serves 4.

-1 zucchini, chopped in big chunks.
-1 yellow squash, chopped in big chunks.
-1 lb asparagus  *hold the asparagus at both ends and pull until they naturally snap. Discard the bottoms, and chop the remaining asparagus into thirds.
-1/4 red onion (or 1/2 depending on size), chopped into big chunks
-2 tablespoons of Olive Oil- or enough to coat the veggies
-Salt to taste
-Black pepper to taste

1. Preheat oven to 425 degrees.
2. Put chopped veggies on a baking sheet. Swirl olive oil around the veggies. Add salt and pepper. Using your (clean!) hands, toss the veggies in the oil, S&P. Spread veggies into a single layer. Bake for 20 -30 minutes.  *Check at 15 minutes, toss a little with a spoon, bake until soft.

It's that easy! Perfect on its own, but here is an easy way to make it a meal:



Roasted Veggie Orzo
Serves 4.

-2/3 cup dry orzo
-Roasted Veggies (see above)
-2 oz. crumbled feta  *I love feta in this because it is tangy and salty and adds great flavor to the pasta and veggies.
-About 4 leaves fresh basil, chopped  *Again, pulled from my basil plant.
-Salt to taste
-Pepper to taste

1. Cook orzo according to package.
2. Add cooked orzo to roasted veggies and toss. Add feta and basil and toss again. Add salt and pepper to taste.

There isn't an easier meal to make. Healthy and delicious! Enjoy it!

Gazpacho & Roasted Shrimp

My favorite summer dinner! Even though I started teaching today, I am clinging on to summer however I can. In this case, my dinner menus. Gazpacho is one of my favorite meals, and I have tried so many kinds. This recipe is the best. The most wonderful part of it all?? - It's the South Beach Diet Recipe! With only 127 calories per serving, it doesn't get better, easier, or more filling than this. At home we serve it with roasted shrimp (the recipe follows), however I did not make the shrimp tonight.

Enjoy this guilt-free delicious dinner! It is so simple to make- even after the first day of school :)

Gazpacho

(The recipe listed is the South Beach recipe, the asterisks note the changes I made based on what I had in my fridge)

Ingredients:
-2.5 cups V8 Tomato Juice (I use Hot & Spicy)
-1 cup chopped tomatoes
-1/2 cup chopped celery
-1/2 cup chopped green pepper
-1/2 cup chopped green onion   *I used 1/2 chopped white onion, and I think the original way was better.
-1/2 cup chopped cucumber
-1 large garlic clove, minced
-3 tablespoons white wine vinegar
-2 tablespoons Olive Oil
-1/2 tablespoon Worchestire Sauce
-2 teaspoons chopped flat leaf parsley  * I had cilantro in the fridge, and again, parsley is the better fit.
-1/2 teaspoon salt
-1/2 teaspoon pepper

1. Pour V8 into a big bowl.
2. Roughly chop tomatoes. (I used one and a half tomatoes on the vine.) Add to food processor (or blender) and chop until desired thickness. *I like it to be a little chunky. Add to bowl with V8.
3. Roughly chop celery, green pepper, onion, cucumber, garlic. Add to food processor and chop until desired thickness. Add to bowl with tomatoes and V8.
4. Measure out vinegar, olive oil, worchestire and add to bowl.
5. Chop parsley (or cilantro) and add to bowl. Add salt and pepper. Mix soup.

Note: the longer the soup sits, the more the flavors meld together. This makes a big bowl of soup... so lunch is already packed for my roommate Katherine and I!

Roasted Shrimp

Ingredients:
-Frozen shrimp (6-8 per person), thawed  *Thawing tip: place shrimp in a colander, and run cool water over them and toss. Do this every now and then for about 20 minutes and they will be thawed. :)
-Olive Oil
-Salt
-Pepper

1. Preheat oven to 400 degrees.
2. Place thawed shrimp on a cookie sheet. Pour about 2 tablespoons of olive oil on the shrimp. Sprinkle (generously) with salt and pepper. Using your hands, work the oil, S&P to make sure all of the shrimp is covered. Spread back into a single layer.
3. Cook shrimp in the oven for 7 minutes (or until all shrimp are pink).

Serve the shrimp alongside the gazpacho, or with your favorite cocktail sauce!

Penniless Pasta Primavera

This pasta dish is so delicious and creamy, and so easy to make. It is the perfect pasta dish for summertime because it is lightly sauced and full of fresh veggies. My mom sent me a link to a Food Network pasta primavera recipe, and it sounded so good but I didn't have all of the ingredients. I tweaked the recipe using what I already had in the fridge, and the end result does not disappoint!

When I cook, I often do not measure my ingredients because I like to flavor my food to taste. If you find you want more of one ingredient and less of another- feel free to make it your own way!

Serves 2.
Cook time- about 15 minutes.

Ingredients:
-1.5 cups dry whole wheat rotini pasta  *you can use whatever short pasta you like
-2 tbsp olive oil
-1/2 zucchini (diced into chunks)
-1/2 yellow squash (diced into chunks)
-1/4 red onion, diced
-1 tomato, diced
-1/2 cup frozen peas
-2/3 cup chicken broth
-2 oz crumbled goat cheese
-1/2 cup shredded parmesan
-A couple of leaves fresh basil, chopped  *I grow a fresh basil plant on my porch, so I use basil in a lot of my recipes. 
-Pinch of red pepper flakes

1. Cook pasta according to package. Salt water just before adding pasta.

2. Add olive oil to saucepan on medium heat. Add zucchini, squash, onion, tomato, pinch of salt and pepper to the oil and sauté for about 4-5 minutes until the veggies soften. Add chicken broth, frozen peas (they can still be frozen), and cook for about 3 more minutes, or until all veggies are soft and peas are warmed through.

3. In a big bowl, put the goat cheese in the bottom. Before draining the pasta, ladle one scoop of the pasta water into the bowl. Add the pasta and mix with the cheese. Mix in the vegetables and chicken broth from the pan. *The pasta water and chicken broth from the veggies will mix with the goat cheese to make the sauce. Add the parmesan, basil, and your desired amount of red pepper flakes and mix all ingredients together.

Enjoy :)

The First Grocery Trip

It's here! I took my last free day of summer before student teaching and spent it by the pool... and at Publix.  I have decided to subtract items that I won't use for my recipes (paper towels, coffee, fruit) from the list to show how much I have spent on ingredients.

Spicy V8 Juice - $2.50
1 Zucchini - $.98
1 Yellow Squash - $.73
1 carton Grape Tomatoes - $2.00
1 Sweet Potato - $.91
1 lb Asparagus - $2.99
5 oz. Baby Spinach - $2.99
Package of Celery - $1.69
Tomatoes on the Vine (6 tomatoes) - $4.81
Lemons (2) - $1.33
Bag of Salad Peppers - $3.99 *this is a surprisingly great deal at Publix, about 6 small green and red peppers in a bag
1 Red Onion - $1.03
1 16 oz Bag Frozen Corn - $1.39
6 count White Eggs - $.80
1 Garlic - $.46
1 English Seedless Cucumber - $2.00
1 4 oz. container Crumbled Goat Cheese - $2.89 *another great deal at Publix, gourmet crumbled cheeses for very cheap! They also have feta, blue, gorgonzola.

My total for the above list: $38 even!
I will note if any removed items not intended for dinner recipes end up- and adjust the price.

So here is my challenge- take this $38 shopping tip and create healthy, delicious, and filling recipes. First one will come later tonight...

How to Pinch Pennies at the Grocery Store

If you're anything like me, I could wander aimlessly around a grocery store pulling just about anything off the shelves. These tips keep me on track-and keep a couple more dollars in my wallet.

• Make a list!!! This is so important. I go in with a plan and recipes in mind. I always have vegetables written down, but I wait to see what fruit is on sale and choose the best deal. I check off the items when I get them in order to prevent the middle-of-cooking-forgot-the-onion feeling. I also star items that I would like to get, but do not need. This way I can see if I have a little extra money to buy them, or if I have to save them for another day and another dollar.

• Grocery store brands. LOVE grocery store brands. Most of my penniless pantry items are either Harris Teeter brand or Publix. For canned items and sauces, the grocery store brands are just as good as more expensive ones- if not better!

• Grocery store reward programs. I am a VIC Member at Harris Teeter, which can save me about five to ten dollars each trip. I also shop at Publix where there is no reward program, but great deals and sales for every customer to enjoy. 

• Check your produce! If I am shopping, planning on getting an avocado, and they are all hard as rocks and bright green- I'm not going to get it. Check your fruit and veggies to make sure it is ready to use, will be ready to use when you need it, or if it is way past its expiration date. Buy wisely! Just because it is on your list doesn't mean you need a rotten red pepper (Shout out to you, Mom!)

• Stay on the perimeter of the grocery store. This is important for two reasons. The first: the food on the perimeter of the grocery store is generally healthier. The produce, dairy, and meats are on the edge. The second reason: it saves money! Not because the food on the perimeter is necessarily cheaper, but when you mosey in the aisles it is easy to think, "I could have some pretzels" or "That salad dressing looks good." This adds unnecessary spending- stick to your list!

Now the exciting part! My first grocery list and recipes to be posted soon. :) 

The Penniless Kitchen: What you need for penniless cooking

In order to begin cooking, it is important to stock the perfect penniless kitchen. With a handful of essential kitchen tools, go-to seasonings and spices, and staples for the fridge and pantry, any meal is possible (and cheap!) I have compiled a list of what I use and rely on the most when cooking. Building a perfect penniless kitchen does require a little money spending- but these purchases will last and be used time and time again (and all the time with my recipes!)

The Pantry:

• Extra Virgin Olive Oil. I literally cannot cook without it. Not to mention a healthier option than butter!
• Vinegar. I currently have red and white wine vinegar, only because they were Buy One Get One Free at Publix. I feel that rice wine and apple cider vinegars have more flavor, but because of this they do not lend themselves to more meals like red and white wine vinegars. The choice is yours!
• Canned beans. I always have at least two different types of beans (Chick peas and black beans are always on hand). I also like to have any type of white bean, kidney beans, and pintos to throw into a pasta dish or soup. 
• Canned Tomatoes. Diced, crushed, whole- whatever you prefer!
• Tomato Paste.
• Tomato Sauce. Any flavor and brand you like. 
• Bread crumbs. I prefer whole wheat.
• Pasta. (Obviously!) Have one long, one short. I like spaghetti or linguini for long, penne and rotini for short. I prefer whole wheat. I also always have a box of orzo.
• Rice. I have a big container of brown basmati rice, which is perfect for my stir frys. I also love Mahatma Yellow Rice. So delicious, shorter cook time, and $1 for a bag (a penniless dream!)
• Quinoa. A recent addiction.
• Couscous. 
• Nuts. A bag of raw almonds is perfect. Walnuts are also another good nut to cook with. (I have to admit- these bags may be snacked on more-so than cooked with!)

Spices:

• Salt (Kosher or Sea Salt)
• Black Pepper
• Red Pepper Flakes (I sprinkle it in everything!)
• Cumin
• Coriander
• Italian Seasoning
• Curry Powder (I happen to love curry, I know a lot of people don't)
• Garlic Powder

The Fridge:

• Hot Sauce. And by hot sauce- I mean Srichacha. My food cannot have enough spice, and a couple drops of srichacha does the trick.
• Soy Sauce. Perfect to make sauces with and to flavor steamed veggies. 
• Mustard. Pick your favorite! I prefer dijon and spicy mustards. 
• Chicken Broth. I find myself adding chicken broth to help sauté veggies, flavor quinoa, not to mention making a big pot of soup (such an easy way to make a cheap, healthy meal). I use low sodium. 
• Milk. I prefer nonfat. 
• Eggs. Whatever kind you like. Many people believe brown eggs are healthier, however there is no nutritional difference. There is a price difference- so I stick with white eggs.
• Parmesan Cheese. Ideally, to have a block of parmesan is the best because it lasts for so long and is the freshest. However, that is not a expense I can always make. I like fancy shredded parmesan- it still has a good salty bite and isn't as expensive as a block (and is way better than the Kraft green container).

The Freezer

• Chicken breasts. I buy a pack, put them in individual baggies, and freeze until I need them! 
• Chicken sausages. See above note. I prefer chicken sausages because they are fully cooked, so defrosting and heating them up are so easy and quick.
• Shrimp. A bag of frozen shrimp is the best splurge to make. A bag of shrimp can last me a couple months.
• Fish. Any fish you like! When I went to Publix, I wanted a bag of frozen salmon filets, but the frozen tilapia filets were a much better deal (more fish & cheaper). It was fine, because I do love tilapia as well- fish tacos anyone?
• Frozen peas. Not only so easy and delicious to add to meals- but nice to have on hand for unexpected injuries (or for the morning after one too many).

Nice to Have On Hand:

• Lemons, limes. Instant fresh flavor- easy dressings!
• Garlic. I use garlic in about everything I make. 
• Worchestire Sauce. I don't use it very often, but it is key for some of my favorites (Gazpacho... and bloody marys!)

Cookware:

• A big stock pot (for soups and boiling water). 
• A saucepan.
• A frying pan. 
• A smaller pot- for cooking small servings of quinoa, rice and heating up beans. (Not to mention the can of soup on a lazy weeknight). 
• Mixing bowls. My recent obsession are glass nesting mixing bowls. A couple of plastic ones do the job just as well. 
• A colander. 
• One good chef knife, one good paring knife.
• A can opener. I use a little hand held one.
• Whisk.
• Spatula(s).
• Wood Spoon(s). Plastic works just as well.
• Cutting boards. More than one is needed for the nights you need to cut meat so you don't contaminate your veggies.
• Food Processor. *I know these are NOT cheap, but I have a tiny little one that is wonderful. A blender can also do the job just fine. 

Once the pantry is stocked, the fridge is loaded, and the tools are on hand- we can get cooking!

Who am I? And why should you cook my recipes?

Who Am I? I am not a writer. I am not an educated chef. I am a girl who loves to eat and cook. I have a big stomach, and a very thin wallet.

My love for cooking comes from my mother. Cooking with her and learning from her for the past 22 years- accompanied by hours on hours of Food Network, reading cook books, and idolizing my favorite celebrity chefs, I feel as though I have an established toolkit and imagination for creating delicious meals and dishes. My small (near nonexistent) budget has led to another element of my cooking- my recipes are not only delicious, they are easy to make, accessible to shop for, and are easy on the wallet.

My idea: From one (inexpensive) grocery shopping trip, I will make yummy, filling, and healthy meals for the next week. I will share my lists and my recipes, as well as tips for using the leftovers in new and creative ways and options to splurge on the recipes by spending a few more dollars. Using seasonal produce and weekly savings at my grocery store, I will help guide you to creating your own penniless meals!

So let's pour a glass of (cheap) wine, start making our grocery lists, and start counting our pennies!