FRUGAL (but still healthy) FAST - RECIPES!
quick prep / easy clean-up
Asparagus - The perfect finger food!
Saute in a cast-iron pan for about 10 minutes-flipping at least once so you can cook both sides! Cook in a little butter and season with sea-salt and freshly ground pepper. YUM!
Insanely Garlicky (not deep fried) FRIES!
Wash 2 potatoes well, keeping skins on chop into fries. Melt a quarter stick of butter in your cast iron skillet. Add potatoes, flipping once or more. Cook until tender. Season with sea-salt and pile them high with fresh chopped garlic. SO GOOD!
Bonus: Home made tartar sauce for dipping! Mix together 1 table spoon of organic mayo, half table spoon diced dill pickle, the juice of half a lime and freshly cracked pepper.
I LOVE CREPES...I'm not sure why I was afraid to try and make them for so long! What was I afraid of? After making the batter It took a few tries but now that I've got the hang of them the only trouble is that we can't always agree... between pancakes and crepes. One boy wants pancakes the other crepes! Oh well!
My DELISH Crepe Recipe
1.5 cups whole milk
1/2 cup flour (I get mine from the wholefoods bins)
a pinch of sea salt
1 tablespoon of real maple syrup.
The kids are in charge of cracking the eggs. So we do this first in case there are shells we need to pick out. Mix all ingredients in one bowl. Make sure batter is really runny!
Heat your cast iron skillet on medium. melt a little butter in it. Make sure you coat the bottom of the pan so that your crepes wont stick!
Get a soup ladle spoon and spoon about half of a spoonful onto the pan ( I normally have each child do this for their own crepe/pancake...they love the pouring). Then carefully wrap a dish cloth around handle and use handle to swirl the batter evenly along the bottom of pan.
After about a minute carefully flip crepe and cook another minute.
Place crepe on a plate fill it with fresh chopped fruit then roll it up! The fiber from the fruit fills the kids up! A little butter and drizzle with REAL maple syrup or honey. No fake-o crap!
TIP #1 Make little crepes at first. It makes it easy to get a hang of it!
TIP # 2 On Saturdays I always make enough batter for two mornings worth of crepes. Makes Sunday morning that much easier!
SEASONAL PAN-ROASTED VEGETABLE SALAD TOPPED WITH AN EGG.
Original version $14 a plate. My version $5 for 4 servings!
Here is my copy-cat recipe from A Ritzy Dish that's served up at a fancy pants Laguna Beach eatery...for $14 a serving. My version also utilizes fresh Farmers' Market seasonal goodies but comes in at about $5- for 4 servings!
In their version they use poached eggs. Which you could do too. But I don't have the patience (or the time) necessary to poach eggs. So I do the over medium eggs instead. Just as delicious. I add a bit of butter to the top of each bowl. So when you crack into the egg and the yoke mixes with the melted butter it creates a delicious sauce for this dish!
-1 egg per person
-About 1 or 2 vegetables per person.
Directions: Dice up some vegetables. I chose a squash and a yellow bell pepper. For my one serving. You could do the same or add broccoli...really any vegetable would work for this.
Over medium heat in a cast-iron skillet add two tablespoons of extra virgin olive oil. Add vegetables.
Cook for about 10 minutes or until they are fork tender and have a nice caramelized color to them. Sprinkle with some sea salt and freshly cracked pepper.
Evenly divide in bowls.
Then in same pan crack four eggs. Over medium style. Lightly seasoned with salt and pepper.
Add 1 egg to each bowl.
MOROCCAN MINT TEA
~ 8 fresh mint leaves per cup of tea
~ 2 table spoons honey
~ Place mint leaves in tea cup
~ Pour steaming hot water into tea-cup over the mint leaves
~ Add honey to taste
~ 2 cups of seasonal vegetables cut rustically into 1 or 2 inch pieces
~ 1/4 cup Extra Virgin Olive Oil
~ Sea-salt and freshly cracked pepper to taste
~ Spread vegetables out evenly on a cookie sheet
~ Drizzle olive oil over vegetables
~ Sprinkle Sea-salt and Cracked pepper over veggies
~ With fingers gently toss vegetables to evenly coat the veggies with the olive oil
~ Roast in a pre-heated oven at 350 degrees for 15 minutes
~ Carefully open oven, stir vegetables and roast for another 15 minutes
Roasted Vegetables are a great side dish. You can add them to a salad. Enjoy with brown rice. Hearty and healthy!
Cooking from scratch...is easy and simple. Best of all, it will save you hundreds if not thousands of dollars a year. So if you can't take overspending anymore - get into the kitchen!
Pancakes with a gluten-free opp!
I created these protien packed pancakes for my Mr. Picky Pants eater!
1 cup flour.
For gluten-free pancakes use garbanzo flour.
1/2 cup yogurt
Enough milk to give your batter a silky texture. I always eyeball this.
cinnamon to taste
a pinch of sea salt
Simply mix all of your ingredients together to form a silky batter.
Heat skillet over medium. Melt a little butter in pan. And pour 1 large spoonful of batter into pan - repeating until you've covered entire pan without over crowding.
Flip once you see a bubble forming in each cake.
Cook for another minute on other side. Repeat until you've gone through all your batter OR store remaining batter in an airtight container for up to 4 days.
Kabocha Squash Coconut Soup
This soup is very filling!
1 kabocha squash
1 can coconut milk
1/4 cup real maple syrup
cayenne pepper to taste
sea salt and pepper to taste
Simply chop up squash into 2 or inch pieces, remove seeds - leave rind on. It's completely edible.
Simmer in enough hot water to cover squash. You might have to add more water if it cooks out. Once squash is tender add your can of coconut milk and your maple syrup. Season with salt, pepper and cayenne. Garnish with fresh mint leaves. And enjoy!