And the list goes on....

Last week I took on another friend to get heathy, help budget, and feed for the week. @Katvonvapure is getting married next year and is working hard to save money for a fabulous wedding. She is also trying a gluten free diet to see if it positively affects her asthma, allergies and all around health. We are also trying to rectify an out of control fast food habit. FAST FOOD gets expensive people!!! Anywho after this whole week she said she has had no tummy problems and is feeling great about portion control and the food itself.  Another great addition is @kuizzy! He again another hard working, no time to eat healthy, friend who is entrusting his weekly meals in my hands. I feel so fortunate to be able to help my friends! Here's to a new Adventure! <3

Tasty Tuesday

So with the Holiday that just passed I'm a little behind and this is a sort of recap. Since it was Thanksgiving last week and I knew she was going to gorge herself on all things, except Turkey, I went "meatless" for The Hunebee's Monday Menu.

Above is an Eggplant Ragu:

1 whole eggplant, unpeeled, cubed

1/2 of a 14.5 oz can of whole peeled tomatoes, hand crushed

2 large cloves of garlic minced

1/2 medium sweet yellow onion also minced

2-3 Tbs. olive oil

1 Tbs. chopped fresh basil

shake to taste of oregano

salt and pepper

Saute onions and garlic in olive oil. Before the garlic goldens add chopped eggplant and continue to saute. Add tomatoes, basil, oregano, salt and pepper then stew until the eggplant is tender. Serve as a vegetable side or a sauce.

While the menu was devoid of meat, and I prefer not to compensate with carbs, it still needed something hearty. This is a Lentil soup.

1 bag of driedlLentils

5 cups of vegetable stock

4 medium russet potatoes

2 large carrots, large chop

2 large cloves of garlic, smashed

1/2 of 14.5 oz. can of whole peeled tomatoes, hand crushed

2 tsp. chili powder

1 tsp. cumin

chunk of un-peeled ginger root

Knorr Tomato Chicken base Flavor

Bring lentils and stock to a boil. Add everything in and simmer on med/low until lentils and potatoes are cooked. About 30-45 minutes. The cumin and chili powder make this lentil "soup" a version of  tortilla soup.

Lastly, this is a simple cucumber and red onion salad dressed with Greek yogurt, sparkling apple cider vinegar and pepper. The longer this one sits the better it gets!

1 whole english cucumber, peeled

1/4 of a medium red onion sliced

1/3 cup of Greek yogurt

1-2 Tbs. sparkling apple Cider vinegar

salt and pepper

Could've lost "a" Lb.

I grabbed a small head of cauliflower when I was grocery shopping recently. I was in a little rush so I didn't pay as much attention to the actual size of the "head" I chose. When I was about to cut it open I realized that there was almost more foliage around it than the actual part most of us use. I was irritated and thought, "Geez, I just payed for double the amount I actually got, lame..." Then I started thinking that obviously the whole thing is edible, and I should experiment. I planned on roasting it anyway so I separated the green leafy exterior from the actual cauliflower and trimmed it down to the healthiest looking pieces. Then chopped them into bite size pieces and tossed them into my baking dish, which also moonlights as a cake pan:) I did the same with the white part. I mixed them with a "marinade" of Caesar dressing, small amount of tomato paste, lemon pepper, black pepper, parsley and salt. I included pictures from every stage. The foliage made it that much better. I have done this cauliflower bake many times, but this was the first time with the "WHOLE" thing. The green pieces taste like cauliflower (obviously) but as if it were mixed with celery. I can only image that there's added fiber and vitamins, along with a texture different from the Cauliflower florets. It was a great balance. I bake this at 350° for about 20-25 minutes, or until desired consistency. I like it firm. 

ENJOY!

Last Monday's Menu 11/11

Here is a few of the sides included on Last Mondays Menu. A few quick easy AND HEALTHY meat free eats!

White Beans and Mushrooms, braised in Low Sodium Chicken stock.

1 can of White Beans, drained

1 8oz. pkg. of Button Mushrooms, sliced

3/4 cup of Chicken Stock

2 tsp. of dried Parsely 

1 Tbs. Olive Oil

Salt and Pepper

Saute Mushrooms lightly in Olive oil. Add beans, Stock and Parsley. Low simmer for 10 minutes.

Coleslaw:

1/2 head of Purple Cabbage

1/4 cup of Celery, sliced thin

2 Roma Tomatoes, chopped

2 Green Onions, chopped

Dressing:

1/2 cup Olive oil

1/4 cup Apple Cider Vinegar

1 Tbs. Ginger powder

2-3 tsp. Knorr Chicken Base

Asparagus sauteed in Olive oil, Lemon pepper and Garlic powder.

1 lb. Asparagus

3 Tbs. Olive oil

Lemon pepper and Garlic powder to taste

Pre heat oven to 375. On a cookie sheet lay the Asparagus out flat. Drizzle Olive oil and sprinkle Lemon pepper and Garlic powder evenly. Bake for 15-20 minutes.

This Little Piggy...

11/4's feast needed a large dose of protein, and I decided that a baked, glazed Pork Sirloin Roast sounded GREAT! In my Dutch Oven, which was an amazing gift from Christine (@thehunebee), I browned the roast on both sides. Seasoned with pepper, salt and Ginger powder, deglaze the pan with 1/4-1/3 cup of water. I added some of the roasted garlic that I made with the peppers. I also added a 1/4 of a purple onion. I put the roast in a 350° oven for 15-20 minutes. Removed from the oven and sliced. In the pot with all the goodies, place it on a burner turned up high and add 1Tbsp of brown sugar let it bubble up then add ABOUT 1/4 cup of beer, any kind. Turn heat off and stir vigorously until the foam dissipates and your left with a malty sweet glaze. Pour over pork and toss!!!     

Roast was a Buy1Get1 at Albertsons, $6.75 for 2 lb.

MONDAY 11/4

Bare with me here while I learn how to simplify yet competently run a Blog. I find that I at times can ramble on, and even for me it becomes information overload! :) So today is, well was Monday, and on Mondays I make a short drive into North Park to visit with and cook for Christine. I've explained earlier that because of her hectic schedule I cook her a fridge full of goodies every Monday night.....hoping it'll last till the following week. Here in this update I'll explain and give the basics for "3" of the dishes I prepared today.

First we have Yellow Split Pea Soup. Pretty easy, although I probaby should've added that I DON'T cook from "measured" recipes (I got it from my Grandma) So I will try my hardest to translate in a way that can be followed.
Anyway back to the soup!

In a large pot, I used a Dutch Oven, 4-6 cups of water.
1 bag of dried Split Peas, I used Yellow today.
3 med-large cloves of Garlic, peeled and smashed. No need to chop.
2 larged Carrots, again peeled and chopped large.
Bring all ingredients to a boil and simmer, stiring occasionally so they dont stick. You can add more liquid IF you like a thinner soup. IT WILL THICKEN. Salt to taste, and pepper optional.
I usually use Ham-hocks or Shank to flavor and add flecks of meat, but today I went vegetarian. I would estimate from Prep to serve this Split Pea soup is done in 45 minutes to an hour.

Next I made some simple oven roasted Garlic and Sweet Mini Peppers.
Wash and trim the tops off of your Peppers.
Cut the bottom off of a WHOLE head of Garlic.
On a non-stick cookie sheet (I used a non-stick cake pan)
Toss both the Peppers and Garlic in Olive Oil, about 3 Tbsp.
Place the garlic cut side up and the Peppers Flatter side down.
Roast at 350° for 20-30 minutes checking for charred peppers and turning them, again I'm estimating my time, in your oven it could take longer, or even shorter so check them frequently.
When they're finished the Peppers should be soft and charred on both sides, and the Garlic should slip out of the clove casing and be equally soft.

Lastly we have an easy sauteed Zucchini.  Slice 1 whole Zucchini. In a skillet sautee with 2 Tbsp. of Olive Oil. Season with Lemon pepper, Garlic powder and "Knorr" Tomato Chicken base powder. Lightly brown on both sides until tender, not mushy. Serve hot or room temp.

Everything pictured here cost under $5.00 Seriously!

Follow Along

I feel as though I'm begining this new endeavor with dedication, inspiration and excitement, but I can't help to feel a little ill prepared. I mean I can write about the food I cook, and I can take all the pictures I want, but how do I reach people for the intention that drives the purpose of my plight? I've created an Instagram, and shared it's activity through both my account and Facebook. I don't think that it's just about getting followers. There's no need for me to add kids in high school posting "selfies" and pictures of burgers or hello kitty bracelets. While "All press is good press," as we've all heard, how can I find an audience interested in learning from me and sharing with me? People who are either into what I'm giving out, or intrigued by the idea of learning about the little bit i've turned into my own. Maybe I'm just excited and impatient. I guess in time everything will happen the way it is supposed to.

Anyway off topic but Blog related, my brother came to stay this weekend and I utilized my "Lucky Pot." We had shredded beef and shredded chicken for burritos. I took the potatoes sliced them and fried them up. Then used the onion, carrot and garlic to shred up with the beef. I have also found a great way to cut down on fat but not sacrafice completely by substituting "Plain Greek Yogurt" for Sour cream. The only thing I had to actually take the time to cook was Spanish rice on the side. It left me with a super rich broth that I used tonight to braise some mushrooms for the baby. That is why I love this so much. I get a couple nights worth of meals from one days hard work.

Easy Peezy, Lemon Squeezy ( I used Limes)

Lately we've been eating a lot of soups, and I've figured out that when I'm bored of a warm, brothy, bowl full of hearty winter foods I can do so much more with the goodies in the pot. These meals also leave a good amount of leftovers and I love leftovers almost more than a BOGO! :) So for the last couple months, and I'm surprised it has lasted this long, Albertsons has been having Buy One Get One on Pork and Beef. Mostly cheap steaks, chops and wimpy looking loin's. But if you're just going to throw it in a pot with water, herbs, and vegetables then cheap is good if not better. Anyway when I'm bored of soup I just deconstruct the pot and my soup turns into slow cooked, super tender, fall apart meat and vegetables on the side, or BBQ pulled meat sandwiches, or shredded meat tacos, burritos, salads....you get the point. Then you have also created a rich stock for freezing or using tomorrow. I especially love this because It makes feeding the baby super easy and really healthy. Once in a while I make "The Hoon" homemade dog food and everything I use she can eat MINUS ONIONS AND GARLIC, it's poisonous to dogs. All in all this is easy, healthy and gives you more options which is always a good thing. I spend a lot of time in my kitchen and LOVE one pot meals that are simple, healthy and that are also devoid of alllll the things we love like butter, cream, cheese and empty carbs! 

Ingredients:

Meat of choice

Carrots 

Onions

Celery leaf (fresh)

Garlic

Thyme 

Knorr Chicken Base (I use Tomato)

Potatoes

Rough Chop or leave whole, cover everything in water, and let it simmer for a couple hours or until everything is tender. I add lemon to cut down on salt, but last night we only had the LIMES:)

                               

So nice, I made it twice!

On my Monday night cook-fest for Christine, a menu I never plan, I made a 2 Bean Salad with lots of other goodies. With some things I bought, and some items she had left in the fridge and cupboards I created this salad that goes fast! I liked it so much that the next day, when at home, I whipped it up between feeding the baby lunch. Incidentally the baby and I shared the whole thing through out the rest of that day! It's full of protein, herbs and has Mushrooms and Tomatoes. The dressing is all vinegar and spices, very tangy and herb-filled! The beans make it pretty hardy so if just for a snack, or paired with dinner, its great.

Ingredients:

1 can of Garbanzo Beans (Chick Peas)
1 can of dark red Kidney Beans
1 8oz package of Mushrooms
1/2 cup of diced Tomatoes (i used fresh, but could try canned one day)
1 clove minced Garlic
2 medium sliced Green Onions
1/3-1/2 cup Red Wine Venegar
2 Tsp. Balsamic Vinegar
2 Tbs. of stock (any kind, you could even use Base mixed with a little water)
Dried Basil and Parsely
1/3 tsp Ginger Powder
1/3 tsp Garlic Powder
Knorr Chicken Base powder
Lemon Pepper

Directions:

Rinse the beans (together) in a colander then let them sit to drain. Take the package of Mushrooms (if sliced add a "rough" chop, or leave sliced. I did it both ways) Saute lightly in a pan with a small amount of Olive oil, sprinkle dried Basil, Parsley and Lemon Pepper. When they look coated add the liquid (stock or base and water) to deglaze, once the stock is mostly absorbed deglaze again with the Balsamic vinegar. The Mushrooms should be moist but not soaked. Set them aside to cool ( room temp, maybe a little warm). In a bowl add the Red wine vinegar, Ginger, Garlic powder, a good sprinkle of Lemon pepper, Basil, Parsley and Chicken Base (careful with the Knorr, it's concentrated). Chop your Tomatoes, Onions and Garlic. Once the Beans are drained and Mushrooms are cooled throw all of it into a large bowl and mix. Let it sit or eat right away, either way it will keep well, but I couldn't keep my spoon out of it! :)

What I like to call "Staples"

I have found myself, like i've previously stated, with bare cupboards. Often, and not only having food, but good food, is extremely important.....to me. I'm also completely aware that many people have this same dilemma, but I'm trying to shine a whole new light on turning nothing into SOMETHING AMAZING! There are many things I buy every time I shop, and they usually make no sense, but always end up saving our meals right before that "crucially needed" shopping trip. You know a lot of people say planning meals before you shop helps, but I've found it either ends up being more expensive or we end up eating a similar "menu" every week. Still we end up with not much, but this way I have found our food lasts much longer. So I would like to share what you will find on any given day in my panty. If any of the mentioned items are missing, ask us what we ate for dinner last night!:)

I think one last important tid-bit of information might be to add that like most of us budget friendly shoppers, I split my shopping between a couple stores. Mainly two, the 99 cent store for a lot of produce, sauces, spices and other special goodies that if you search you will find. And Sprouts for Meat and Dairy since those are the two aspects of my meals I don't mind spending a whole lot more money on. While I have to get as much as I can for the least amount, health is also wealth therefore as close as I can get to clean hormone/chemical free food I try to.

Olive Oil
Vegetable Oil
Red Wine Vinegar
Apple cider Vinegar
Balsamic Vinegar

CHICKEN STOCK POWDER (preferably Knorr)

canned tomatoes: (any and all)
Sauce
Paste
Chopped
Stewed
Whole
Crushed

beans:
garbanzo(chick peas)
kidney
white
black
refried

coconut milk
condensed milk
evaporated milk

sugar white and brown
flour
baking soda and powder
vanilla

dried spices:
red pepper flakes
basil
parsely
thyme
oregano
dill
ginger
tumeric
cinnamon
cumin
lemon pepper
pepper

I use a lot of Greek Yogurt, in place of all other dairy "creams" even Mayo, even though mayonnaise still has a purpose on its own.
Other items I have for MANY reasons are;

Ketchup
Mustard
Bbq sauce
Soy
Teriyaki
Oyster sauce
Mayo

Milk
Ranch
Butter (I use unsalted)

Having a large variety of produce usually ends up saving the day. On nights when protein is scarce we can get by with vegetarian meals. Not to add I can make an abundance of canned foods that are always better the longer they sit, although they dont. :)

Some of those staples are:

Tomatoes
Carrots
Celery
Potatoes
Onions white and Purple
Garlic!!!!!!
Cabbage
Zucchini
Squash
Cauliflower
Greenbeans (I mostly buy frozen)
and Peppers (sweet, bell, spicy)
Mushrooms

While this seems like a huge list to shop for you should remember that if the spices and canned stuff is mostly present then MOST of your shopping can be produce, proteins and dairy.

Cha-cha-cha-cha Changes

Wow it's been a pretty long time since I've posted, and I kind of forgot this existed. I stumbled upon it by searching Google for, "How to start a blog." I have since last share, had many tremendously wonderful changes..."Budgeting" is not one:). But I've found an awesome relationship with a man who will eat the things he dislikes, or atleast try them when I cook them. We had a baby that is two months shy of a year and will eat anything I put in front of her. We have since moved back to San Diego and couldn't be happier. Oh and not to forget we are complete with a rescue Shepherd mix named Bella that I call Hoon. Anyway the resurgence of said "Blog" is motivated by my present part-time gig as the housecleaning, meal-prepping, chatty-cathy to my most very dear friend, Christine, "The Hunebee," who has a schedule that permits pretty much nothing besides her job, and her food allergies coupled with limited time force her to eat things occasionally that she shouldn't. I feel fortunate to not only get to see her every Monday night, but to feed her which is my most favorite part, and slightly my only reason reason for cooking besides taste! She not only provides late night laughter and friendship but also comes adorned with food specific allergies. She can't eat Poultry, or Gluten. While it could be much worse it's still an obsticle and a little more expensive, but food is what keeps us going, gives us pleasure and brings us together, and for those reasons it becomes priceless. :)