of new jobs and processed peas

I'm so sorry for having abandoned you for the past few weeks.  You see, I just started a new job as the afterschool coordinator at a daycare.  I love it, but it's tiring, and while working there, I've been eating the same processed lunches the kids get and thinking a lot less about food.  But luckily, when the kids start school, my presence won't be required when they serve processed peas and "steak nuggets" (what?!) for lunch.  yay!
But while I've neglected writing, I have thought about you a lot! and I promise to catch you up on the fantastic homemade granola and crockpot chicken soup that happened last week.  :)

Soup first.

In an effort to save money, I decided to buy a whole baking hen rather than boneless skinless breasts, and cook and separate it myself.  Doing so really does save a lot of money.  Rather than spend $8ish on a few pounds of chicken breasts that would last about 1 1/2 to 2 weeks (if I'm lucky), I spent $5ish on slightly more poundage, and got free healthy chicken broth to boot! I got the idea from blog I recently started stalking, The Cheapskate Cook. 

Ingredients:
1 baking hen, thawed, gizzards removed
1/2 an onion, chopped
1-2 c raw/fresh frozen veggies like carrots, celery, turnips, potatoes, etc. (chopped)
1 bay leaf (optional- I didn't use one because I didn't have it on hand, and it was still great.)
2  cloves fresh garlic, chopped
1-2 T each of your favorite herbs/spices.  I used rosemary, basil, oregano, and black pepper.
a sprinkling of salt (added at the end)
water

After removing the gizzards (not difficult at all once the chicken is thawed) and rinsing it, place 1/2 of the onion, herbs, and spices inside the chest cavity.  Place the chicken in the crockpot.  Surround with the rest of the ingredients.  Pour water slowly into the crockpot until an inch or two below the edge. 
Turn it on low for about 6-8 hours, or high for 3-4 hours. Add salt.

You're done!

Once the chicken's cooked, turn off the crockpot and allow it to cool. If you want, you can pull out some of the veggies and meat for a quick and easy dinner (I did!). You get the most out of your chicken if you debone it (save the bones for more broth if you want- they can be used twice); put the meat, bones, and broth each in their own freezer bag and you have makings for lots of healthy chicken-based meals on hand!

and to make soup:

1 1/2 c chicken broth

1 1/2 c water

1 c shredded chicken

1/2 c fresh frozen carrots and peas

1/2 t rosemary

1/2 t ginger

1/2 t salt

1/2 t pepper

1/2 c orzo

Method:

Toss everything but the chicken in a pot and bring it to a slow boil. Add the chicken and boil for just a few minutes so it gets hot, but not flavorless. Enjoy!!

See now, wasn't that easy?  The granola was too :)  I got the base recipe from a blog called Smitten Kitchen.  The best part? It's truly healthy granola, so you can eat dessert for breakfast and not feel guilty. :)

So now for the first .... (imagine me tapping out a drumroll on my keyboard...) Dessert of the Month!!!

Homemade Granola Bars

Ingredients

1 2/3 c rolled oats (NOT the quick-cook kind)
1/2 to 3/4 sugar (granulated, artificial, or brown, it's up to you.  So far, I've used granulated and it's good.)
1/3 c oat flour (easily made by placing rolled oats in a food processor or blender till they're in very small bits)
1/2 t salt alternative (optional)
1/4 t ground cinnamon (optional)
1/4 c Dried fruit, nuts, candy, or cereal.  (So far, I've experimented with chocolate chips, sunflower seeds, Rice Krispies, and dried blueberries, and they're all fantastic.)
1/3 c peanut or other nut butter (I recommend crunchy!)
1 t vanilla (optional)
7 t melted butter or oil (use olive oil or canola butter if you want to be healthier)
1/3 c sweet syrup (i.e. honey, maple, corn, or agave syrup)
1 T water
2 T ground or whole flax seeds (optional)

Method

Line a baking pan longways with parchment paper so that it covers only the center (not the sides), but come up over the edges at the ends. Grease or butter the paper and pan.  Stir together dry ingredients.  Place all liquid ingredients in a microwaveable container and zap them for a couple of minutes on medium power.  Stir the liquids until the peanut butter melts into the rest.  Slowly drizzle into the dry mixture while gently stirring and tossing.  Press the mixture into the pan.  Pack it as densely as you can.  Bake at 350 degrees for 30-40 minutes (until golden brown all over top).  Allow the granola to cool COMPLETELY, and for best results chill overnight in the fridge.  Don't get impatient and cut them warm like I did with my first batch.  Unless you want yummy granola in a non-bar form in your cereal for the next week. ;)  Once they're cool,  use the parchment paper to carefully lift the granola out of the pan onto a large cutting board.  Cut it into squares with a long carving knife or butcher knife.  For ultimate freshness, wrap them individually in saran wrap and store them in a ziplock or tupperware container in the fridge. 

SOOOO GOOD!!

I hope that tides you over till next time.  And if that takes a little over a week, I apologize... My hubby's laptop has to get sent away and fixed, and I don't have one of my own right now 'cause I drowned the last one, so internet access is gonna be a little scarce at our house. :( 

Dinner of the Week- Chicken Burritos

Hello again!

So, this week's recipe is fairly simple, but if you love Mexican food (as I do) I don't think it'll disappoint.  I personally could eat Mexican/Hispanic food nearly every day of the week, and found this to be a nice little twist on regular burritos. 

Chicken Burritos

1 lb ground chicken
1 can diced tomatoes with green chiles
2 T cumin
2 T cilantro
2 t low-sodium cajun seasoning
1 t salt alternative
a few dashes of Tobasco
2 t garlic (fresh or powder, I prefer fresh)
dash black pepper
dash red pepper


Method:

Brown the meat in a large frying pan.  Ground chicken is softer than other ground meats, so it needs to be cooked on a slightly lower temperature (that way it doesn't burn).  Once the meat is browned, add the rest of the ingredients, cover, and simmer for 30-45 minutes. 

Something I really like on my burritos is homemade Mexican rice.

Mexican Rice

1 c rice (white or brown)
2 c water
1 small can tomato paste
2 T cumin
1 t salt alternative
dash low-sodium cajun seasoning
2-3 T of your favorite salsa
1 t cilantro
1 T oil

Cook rice as directed, but add stir in tomato paste with the water.  Once cooked, heat the oil in a large frying pan or skillet, and toss rice gently with oil and rest of ingredients.  Allow to simmer and lightly brown, then remove from heat.

I recommend topping your burritos with fresh grated mozzarella cheese. It balances the often spicy flavors of Mexican food perfectly, and the creaminess of freshly grated cheese can't be beat.  You can find hunks of part-skim mozzarella next to the queso cheeses in most grocery stores, and it's usually one of the better priced low-fat cheeses available. I like to grate this myself and freeze it in bags for easy use. 

Serve the burrito fixings with large tortillas and toppings of your choice.

Hope you enjoy! See you next week!

Dinner of the Week and Double Green Tip Numero Uno :)

Hi again! I hope everyone had a wonderful Fourth and enjoyed their long weekend!


So, as promised, the first week of the month I'm sharing the first ever


Double Green Tip!!!


Rags VS. Paper Towels


While paper towels may be convenient and easy to use, they aren't exactly earth/wallet friendly.  We use them for spills and cleaning in nearly every room in the house, and for a big cleaning job, I've often used between half and a whole roll.  And while they're not the most expensive thing on your grocery list, they ARE a constant cost that adds up, especially when you use them frequently. 


SO, to save a few trees and a few dollars, I've transitioned over to using T-shirt rags.  To make these, I simply take old T-shirts (i.e., my husband's high school band shirts or cheap thrift store finds) and cut them into large pieces, like so:

1.  Cut the sleeves off.
2.  Cut off the top of the shirt (it's easiest to cut through both the back and the front at the same time).
3.  Cut up the middle of the shirt (again, going through both sides).
4.  Cut slits in the sleeves.


I have been keeping a store of T-shirt rags in my laundry room, and am about to make more to keep in my kitchen.  So far, they work just as good or better than paper towels for dusting, cleaning bathrooms (including mirrors!), wiping up spills and wiping down counters.  The best part is, they can be wrung out and reused to finish a job, and then washed and reused indefinitely.  And it's a good way to recycle stained/torn T-shirts!


And now, the Dinner of the Week!


Whole Wheat No-Rise Crust Chicken Pizza

Sauce:

2 small cans low sodium tomato paste
1 large family size can of diced, stewed tomatoes (low sodium)
1 medium can fire-roasted tomatoes
1 t chopped garlic (fresh or dried)
3 T Italian herb mix
1/2 t crushed red pepper
1 t crushed rosemary
1 t salt alternative

Method:

Combine all in a large saucepan and simmer for about 1/2 an hour. I always cook a large amount, and freeze my extras in freezer ziplocks.  This makes it easy to break off a chunk and defrost it later. 

Crust:

1 c all-purpose flour
2 c whole wheat flour
3/4 c grated parmesan
1 (.25 oz) package active dry yeast
1 t low salt alternative like "No Salt"
2 T Italian herbs
1 t crushed rosemary
1/2 t crushed red pepper
1 t garlic powder or chopped fresh garlic (optional)
2 T oil
1 c warm water

extra: cornmeal and canola butter (a blend of 1/2 canola oil and 1/2 butter) for later.

Method:

In a medium mixing bowl, combine all the dry ingredients.  Then, mix in the oil and water using a spoon or the lowest setting on a mixer.  Once dough forms a ball, flour your hands and gently knead it for a few minutes. Either hand stretch or roll dough out to a large circle.  Sprinkle cornmeal on your pizza pan and place the dough on top of it.  Sauce and top it as desired and bake at 375 for 20-25 minutes.  It rises in the oven, so you can bake it right away!  As soon as it comes out, brush the crust with canola butter.

Suggested toppings:

chopped cooked chicken (great way to get rid of some leftovers!)
chopped onions
chopped canned jalapeno peppers
sliced mushrooms (fresh or canned)
hand shredded fresh spinach leaves
turkey pepperonis
parmesan (SO much better put on before you bake it!)
diced tomatoes

I hope you enjoy!!  See you next week!  :)

Hello again! sorry to be gone so long...

I have to say, it's nice to be back.  I've been giving myself a break while planning my wedding; I just couldn't focus on anything else, to be honest.  But now, I am VERY happily wed, and happily blogging again. 

As I start back, I'm going to change some things, add some method to my blogging madness. Each week, the husband and I will choose our favorite dinner and I'll share it with you.  I'm decided to categorize these recipes as "Dinner of the Week."  :) 

Every 1st week of the month, I'm going to include a feature called "Double-Green Tips" in my post.  Why are these monthly tips double green, you ask? Because they are personally tested and proven ways for you to save both natural and financial resources :)  I've already got the one for next week picked out, and I'm excited to share it with you!

THEN, every 3rd week of the month, I'll include a dessert recipe with my post, for my fellow sweet tooths out there :)

So, if anyone's still out there after my long AWOL period, here's the first "Dinner of the Week!"

DINNER OF THE WEEK

Chicken Curry



Ingredients:
1 1/2 T olive oil
1//2 onion, chopped
2 grated carrots
2 T flour
1 1/2 T curry
1/2 t cinnamon
1/2 t garlic
1/2 t ginger
1/2 t black pepper (fresh ground is best)
1/2 t crushed red pepper
1/2 t coriander

1/2 t cumin
1 1/2 c chicken broth or stock
2 1/2 c milk (for creamier consistency, use about 1 c half and half)
1/2 t salt
2 t lemon juice
4-6 cups of (preferably skinless) shredded, cooked chicken




Method:

For starters, I recommend  cooking a whole chicken yourself in a crockpot, with onions,  herbs, and spices of your choice.  It will be very tender and easy  to debone and shred.  The best way to shred it is to simply pull it off the bones, then tear and mush it into small bits with your fingers.  Messy, but effective!

Now, for the curry!
Saute the onions and 1/2 of the grated carrot in the oil, until onion is transparent.  Add flour, curry, and other spices.  Cook 1 minute.  Add broth and milk slowly while stirring.  Add salt and bring to a slow boil.  Add the rest of the carrot and lemon juice, then transfer to a blender/large food processor, and puree until carrot and onion bits are gone. Return to stovetop, bring to a simmer, and cover.  Let the curry simmer about 7-10 minutes, stirring occasionally to avoid browning on the bottom.  Add chicken, and simmer until it thickens, about 3-5 minutes.  Serve over rice, or with naan bread.  Serves 4-6.

Enjoy!  I'll see you next week!

sorry for the negligence...

So, once again school ate ALL my free time, and therefore my food blog is starving :(  BUT am stealing a few minutes away from my billion projects in order to share a few recipes with you.  

I Love Mexican Food.   I love all tings Hispanic, really- lingo, music, history, food, culture.  I've informed my fiance several times that if he's ever inclined to move to Mexico or Ecuador or Peru forever, I'm totally fine with that.  Unfortunately, there are things like education, jobs, and family keeping us here in the hot-dog-eating, English-speaking, US of A. (don't get me wrong, I'm very patriotic. I love hot dogs.)  
ANYways, last night I made Mexican for the two of us, and I thought I'd share it with you. :) Disfrutan! (Enjoy!)

Chicken Nachos


2 large boneless, skinless chicken breasts
1 tomato
1/2 of a yellow onion
1 T Tobasco sauce
1 T garlic powder
1 T cilantro 
1 t crushed red pepper
salt and pepper to taste
Shredded cheese (I prefer a mix of part-skim Mozzarella, and sharp Cheddar.  Mozzarella is actually what they use in Latin/South America, not Cheddar.)
Tortilla chips of choice (I like Tostida's or Mission's whole grain restaurant style)
Cooking spray (use canola spray, it's healthier!)


Dice the tomato and onion.  Chop the chicken into small cubes.  Spray a large frying pan with cooking spray, bring to a medium heat, and add tomatoes and onions.  Once the onions become a little more translucent, add the chicken, Tobasco, and spices. Cook over medium-low heat, stirring occasionally, until the chicken is done.  Prepare a baking sheet by spreading foil over it, and spraying it with cooking spray.  Spread a single layer of tortilla chips on the sheet, and spoon the chicken mixture on top of the chips.  Try to aim for one piece of chicken or clump of veggies per chip.  Sprinkle with cheese.  If you want, you can layer more levels of chips, chicken, and cheese on the same sheet, or use multiple sheets of single layers.  I've done it both ways, with great success.  Multiple layers tend to turn out a little more gooey and chewy, and singles are more crispy.  Simply broil them until the cheese is bubbly, and enjoy! this makes about 3 big servings, or 4 normal ones.   


Homemade Guacamole


2 avocados
1/2 c lime juice
1 T cilantro
1 t garlic powder
salt and pepper to taste
1 T milk (for creaminess)


Scrape the meat out of the avocados, dice them, and toss all the ingredients into a food processor! I used my roommate's blender (not owning either a blender or food processor myself), and it turned out chunky, but really yummy.  If you try using a blender, I recommend using the pulse option and scraping down the sides frequently.  


YUM! Que rico!