Tuesday, April 9, 2013

Eating clean on a budget (AKA three more days 'til the payday)

This could also be titled "The three reincarnations of pork ribs". My work cafeteria would be proud.

This week we somehow found ourselves in a tight financial spot. The weekend's grocery shopping was limited to bare essentials (a gallon of milk, a dozen of eggs and a tin of coffee) and set us back $15. This situation prompted an inspection of the freezer in order to figure out what to eat for the week. The inspection produces a pan of frozen cooked barbecue ribs from the last 4th of July cookout. They were reheated, and some of them were consumed with a side of carrot salad for Sunday dinner.

Monday night I decided to throw together something that would be tasty and not barbecue ribs. A quick search rendered a quarter of a jar of sauerkraut left over from New Year's Eve. Yes, it was still good. Pork and kraut is a combination made in heaven. I stir fried the kraut for about five minutes with half an onion, loaded it with pulled pork (pulled from the above mentioned ribs), added some hot water and simmered it for about 15 minutes. Da bomb!

As a side I quickly threw together some potato pancakes. Two potatoes, peeled, shredded and squeezed - check! The remaining half of the onion, diced - check! One egg - check! Salt, white pepper, cayenne, garlic powder, fennel seeds from the spice drawer - you got it! Divide it in two, pan fry with a little butter and finish off in the oven at 350. A dollop of sour cream. Pork and kraut on the side. Delish.

Now my favorite part - the dessert. If I were asked to name my absolute favorite dessert it would have to be New York style cheesecake. Now there's an idea. I surely don't have enough ingredients to make a full cheesecake, but I believe we might have an 8 oz pack of cream cheese in the fridge. Bingo! Crush some graham crackers and press them to the bottom of two individual size ramekin dishes. Beat the cream cheese with 1/4 cup brown sugar and vanilla until creamy. Add one egg and a tablespoon of sour cream. Mix well. Spoon into the two ramekin dishes. Place in a hot water bath and bake at 350 for 45 minutes. Let cool. Enjoy. Life is good.

Sunday, April 7, 2013

Photo Software and the end of Winter!

After a minor problem with our photo editing software we seem to be back on track again. We are still going through our back log of pictures trying to ensure every recipe has a scrumptious picture attached.

On another note, we survived the winter. We have shed some weight, are eating better and preparing for bikini season. Ok, I wouldn't be caught dead in one at this point but one can dream. I have captured a lot good healthy recipes and of course some bad ones too. You have to live a little right?

Wednesday, December 26, 2012

We are back with a new design

Well we survived the holidays. Ok, well one more to go. Sorry for being a bad friend. Our blog hasn't been touched in quite some time. In our defense, we have been on the move. We did a whirl wind tour of Europe, seeing the many beautiful sites of England, Scotland, Paris, and Milan. We are both glad to be back home though.
 
You may have noticed we did a complete overhaul of the website. We also expanded upon our recipes and are trying to update it daily with new recipes from our portfolio as well as adding some pictures. We hope that you enjoy it! Please feel free to comment on any of the recipes you try or like. Or just leave us some if your ideas or spin on one of our recipes!
 
With the winter settling in here, we hope that we can really continue to grow and expand on some classics as well as try some new recipes.

Sunday, July 8, 2012

First crop



Our 2 by 12 foot vegetable garden has finally produced the first crop. I was making home made cheese pizza for dinner last night, and a garden salad sounded like a good idea for a side. Out we went into the back yard where we picked some tomatoes (beefsteak, plum and cherry), cucumbers, scallions, basil, string beans, sugar snap peas, and a hot pepper. I added some fresh mozarella and Italian dressing and there it was - a salad out of this world! When I saw Bill slurp the last piece of scallion out of the bowl I knew this was worth the effort.

Tuesday, March 20, 2012

Be creative and play with your food!

I find myself in a food rut. This is when you find yourself making the same dishes over and over again. Almost like the school cafeteria menu. You quickly learned that hamburgers were served every 5th Friday. So I thought I need to become a little creative and resourceful. So let me tell you we are in the middle of moving house at the moment and we are running everything to the bare minimum in order to move less.

Well with all that said, the last post was pork and prunes, so I got a crazy idea. I thought since that was so good let me experiment a little with prunes. I need to clean out the pantry. I see we have one chicken breast left in the freezer, some cabbage in the crisper, and the remainder of the box of prunes…I said ”Hey, let’s put them together and see what we get”. I have seen cabbage and chicken paired together several of times but never with prunes. I think on it for a full day on and off. (Not committing my whole day to it of course)

So the day arrives and I chop up some veggies and throw some spices in and POOF! Here is my masterpiece! I think to myself, I will be the next top chef! All in all it wasn’t bad, it kind of reminded me of something I might get in a Chinese take away. Again, it wasn’t totally a failure but it did turn out a little salty. I have narrowed this down to the chicken bouillon I used. So I will continue to tweak the recipe a bit and hopefully will be posting my take on chicken and prunes.

One of the keys to experimenting with food is too constantly taste it as you are going through the cooking process. Not only might you come up with a new dinner but you might just discover a new unique family dish. As you get learn about cooking, you will learn some mistakes can’t be corrected. Most of the time cooking mishaps are very easily corrected by adding something else. If you have a fear of wasting food, experiment in small batches. You don’t have to cook for 20 while experimenting!

Being creative takes time and patience. Keep strong and don’t be afraid to play with your food. I know my parents used to tell me “Quit playing with your food and eat it”. I encourage you to play!