Thursday, April 30, 2009

CHG Favorites of the Week

Food Blog/Site of the Week
Recipes for Health at the New York Times
The Gray Lady (or more likely, her interns) (okay, actually Times writer Martha Rose Shulman) has compiled all her healthiest recipes into a single database, crying out to be searched. From risotto to eggplant to stale bread (yes, stale bread), it’s waiting for your clicks.

Food Comedy of the Week
Food’lebrities
If you like food puns – and I KNOW you like food puns – go here right now. Don’t even read the next thing. Just go. You will laugh your corny butt off for days. Down below: Eddie Cheddar. (Thanks to Jezebel for the link.)

Food Quote of the Week
Continuing with this week’s literary theme, this excerpt comes from Ray Bradbury’s Dandelion Wine, via commenter Wifemommaniac. Sweet:

“RELISH! What a special name for the minced pickle sweetly crushed in its white capped jar. The man who had named it, what a man he must have been. Roaring, stamping around, he must have tromped the joys of the world and jammed them in this jar and writ in a big hand, shouting, RELISH! For its very sound meant rolling in sweet fields with roistering chestnut mares, mouths bearded with grass, plunging your head fathoms deep in trough water so the sea poured cavernously through your head. RELISH!”

Food Movie Clip of the Week
The dinner scene from American Beauty
To know:
1) This is rated R for language.
2) This is a great scene.
3) Kevin Spacey and Annette Bening act their faces off.
4) Asparagus is thrown.



Totally Unrelated Extra Special Bonus of the Week
Shadow Hare
Crime is afoot in Cincinnati! Fortunately, Shadow Hare, his ever-so-slightly prepubescent voice, and several others are here to help. In its way, this is incredibly heartwarming.

Veggie Might: Steamed Asparagus (Don’t Gild the Lily Shoots)

Penned by the effervescent Leigh, Veggie Might is a weekly Thursday column about the wide world of Vegetarianism.

Sometimes vegetables should just be left alone.

This past weekend, I spent three glorious days in the North Carolina sunshine with my best friend, A., and her husband and two-year-old. It was little C’s birthday, and I just couldn’t resist a circus-themed party.

Friday night before the big event, A. and I were fixing dinner: something light and fast before the hotdogs, cupcakes, and apple juice to come. A is the manager of the local farmer’s market in her area. One of the perks is first dibs on fresh produce while the farmers set up their stalls.

From her fridge, she pulled out a bundle of perfect, young asparagus stalks: the first of the season and the sweetest I’d ever tasted. We ate the thinnest stalks raw as we washed and snapped off the ends of the rest.

C toddled up and A. gave him a stalk. He took the asparagus and munched gleefully. I’ve never seen a kid eat vegetables like that. (I’ve also never typed the word “gleefully” before, but hey.)

“Sautee or steam?” A. asked.

“Steam,” I replied. It seemed like gilding the lily to put those perfect stems of green spring goodness in oil or butter. Turns out asparagus is a member of the lily family. Who knew? (Well, the people at that link and Mark Bittman.)

As you know, I’m a big fan of sautéing vegetables in garlic. How many recipes have I shared with that step? But even I know when to leave well enough alone.

A. seemed to know just how long to cook the asparagus, but I would have had to get help. I don’t trust myself for two reasons; I get impatient, and I get distracted.

I have no patience for standing over a pot of boiling water, even for a few minutes. After a minute has past, you can guarantee I will have wondered off like a two-year-old to see what else is going on, and then the veggies will have overcooked.

According to Mark Bittman’s How to Cook Everything Vegetarian, asparagus should be boiled in a skillet or steamed in a pan with just a bit of water at the bottom “just until the thick part of the stalk can be pierced with a knife.” Well, just how long is that? It depends on how much you’re cooking, of course. In our case, a bunch of about 20 stalks took 3 minutes to steam. A set a timer which let us wander guilt-free.

They were perfect: tender, slightly crunchy, vibrantly green. I know that, classically, asparagus is served with hollandaise or mayonnaise, but I’ve never understood why. Who thought to drench something so light and delicious with such heavy sauces?

We didn’t even think to salt our Carolina-grown spring bounty. If A. salted the water, I didn’t notice.

Our supper of fresh-from-the-farm veggies was one of the easiest and best meals I’ve eaten in a while. It reminded me that, sometimes, it’s best to let food be itself.

Steamed Asparagus
Serves 3 – 4

20 asparagus stalks
1/2 cup of water

1) Wash asparagus and break off woody ends.

2) Put water in sauce pan. Put asparagus in steamer basket or bamboo steamer and place over sauce pan. (You can also use the Mark Bittman methods above.)

3) Bring water to boil.

4) Steam for approximately 3 minutes or until thick ends of stalks are tender.

5) Dress as desired or eat plain. Plain is good. Really good.

Approximate Calories, Fat, and Price* per Serving
Four servings: 15 calories, .1g fat, $.37
Three servings: 20 calories, .13g fat, $.50

Calculations
Asparagus: 60 calories, .4g fat, $1.50
TOTAL: 60 calories, .4g fat, $1.50
PER SERVING (TOTAL/4): 15 calories, .1g fat, $.37
PER SERVING (TOTAL/3): 20 calories, .13g fat, $.50

*Price is from my local market.

Wednesday, April 29, 2009

Five Fiction Books for the Frugal Foodie

Thanks, you guys, for all your suggestions from yesterday’s nonfiction food books post. They were wonderful to see. I’d never heard of Laurie Colwin before, and hereby pledge to get on the MFK Fisher tip immediately.

Today, as a follow-up, I thought I’d recommend my favorite food fiction. Like yesterday’s selections, the books might not have much to do with inexpensive, healthy meals, but all include important scenes and plot points involving edibles.

Have you read any of these? What about other novels with stellar food scenes? The comment section is ready and waiting.

Beloved by Toni Morrison
Since main character Sethe is a cook, much of Beloved revolves around her post-Civil War era kitchen, where she prepares a series of biscuits, jams, and simple meals. Aside from that, though, there’s a flashback scene, vital to explaining the rest of the book, in which her family throws the world’s greatest picnic. It begins with a bucket of berries, and ends in luxury, celebration, and bitter feelings that affect the characters for the rest of their lives.

The Grapes of Wrath by John Steinbeck
For some reason, when I think of great literary food scenes, they tend to involve novels in which food is scarce. With no farming jobs to be had in the depths of the Great Depression, GoW’s Joad family heads west, and practically starves along the way. The skimpiness of their meals – when there’s even food to be had - makes a pivotal breastfeeding incident all the more powerful.

Harry Potter and the Sorceror’s Stone by JK Rowling
Yes, the Harry Potter series is fundamentally about kid wizards learning their craft, coming of age, and overcoming evil. But a good part their characterization comes from Rowling’s early descriptions of their relationships with food: Harry’s amazed at the surplus, Hermione's bewitched by its quality, and Ron’s just hungry. Later, the surplus of butterbeer and field trip takeout (such as it is) hints at the kids’ maturation. Good stuff. (Plus, Bertie Bott’s Beans, anyone? I’ll take one in vomit flavor.)

The Namesake by Jhumpa Lahiri
On the whole, this book rules. As something that will make you immediately want an Indian buffet shoveled straight into your mouth, it rules even harder. I’m sorry I can’t be more specific, but my drool is shorting out my keyboard.

A Tree Grows in Brooklyn by Betty Smith
Many suspect the story of Francie Nolan’s BK childhood is actually Smith’s own thinly disguised biography. Either way, her perseverance in the face of occasionally crushing deprivation will charm your face off (and make you appreciate coffee a lot more). Also, if there’s a greater fictional mom than Katie Nolan, I’d like to know.


Also of Note

Bunnicula by Deborah Howe, James Howe, and Alan Daniel
A vampire bunny? That only eats vegetables? In a story told by a dog? Yes please. Growing up, this was one of my favorite books. Has anyone read it lately? Does it hold up?

The Glass Castle by Jeannette Walls
Much like A Tree Grows in Brooklyn, this modern memoir focuses on the author’s poverty-stricken childhood, though in a series of locations instead of just NYC. As Walls becomes increasingly frustrated by her parents’ inability to provide the basics (shelter, food, etc.), I became increasingly grateful for how good I had it in comparison. Powerful.

Remembering Needleman by Woody Allen (short story)
If only because it has one of the greatest opening lines in literature: “It has been four weeks and it is still hard for me to believe Sandor Needleman is dead. I was present at the cremation and at his son's request, brought the marshmallows, but few of us could think of anything but our pain.”


Somewhat of Note

The Secret Life of Bees by Sue Monk Kidd
Can you dislike a book overall, but really dig the way it does one thing? Okay, good. Because I appreciated SLoB’s food scenes. The honey-making was particularly interesting, not least because I never considered the cleanup involved. Never, EVER spill that stuff.


Not of Note

Blood Meridian by Cormac McCarthy
Do not read this while eating. I mean it.

(Images courtesy of A Guy's Moleskin Notebook, stupid fool yet again, and UMBC.)

Tuesday, April 28, 2009

Five Nonfiction Books for the Frugal Foodie

Sweet readers, this week’s a little out of whack with the ant situation. So, instead of today’s regular post, I thought I’d offer up a few of my favorite nonfiction food books. They’re fairly standard reads amongst chowhounds, and don’t concentrate specifically on healthy, low-budget cooking, but all have wonderful qualities nonetheless. I wouldn’t hesitate suggesting them to anyone. (Er, which is why they're here.)

If you’ve ever perused these guys, or have any ideas for good reads, please go crazy in the comments section. After all, reading is FUN(damental).

In no particular order…

A Cook’s Tour by Anthony Bourdain
I never considered myself a particularly daring eater, or imagined cuisine as a huge part of any vacation. But Bourdain helped change that. Cook’s Tour is about food and culture – namely, how discovering one is key to understanding the other. He describes Vietnamese food in such a way that I can’t believe I’ve never been. There’s a reverence not present in Kitchen Confidential, too, which balances Tony’s occasional bouts with ennui and annoyance.

In Defense of Food by Michael Pollan
On its own, In Defense of Food is a really neat guide for everyday eating. As a companion to the more analytical Omnivore’s Dilemma, it’s invaluable. It counters OD’s occasionally relentless skepticism with optimistic solutions, as well as simple, vital messages. (“Eat food. Not too much. Mostly plants.”) Read it first if you can.

Fast Food Nation by Eric Schlosser
I plowed through this book years ago, and it’s a tribute to its effectiveness that I’ve rarely stepped into a fast food restaurant since. Having worked at both McDonald’s and Wendy’s, I knew about the food prep and employee relations, but the mass production methods used to keep prices down … great scott. (P.S. If you are parent to a socially concerned teen, this will absolutely rock his/her world.)

Heat by Bill Buford
Buford took a year off to learn how to cook under Mario Batali, Marco Pierre White, and various butchers and pasta-makers all over Europe. The result is Heat, which perfectly captures the fascination, frustration, and triumph facing novice denizens of the kitchen. Dude can really write, too, which helps.

I’m Just Here for the Food by Alton Brown
If you can imagine Good Eats in print, I’m Just Here for the Food is for you. Half cookbook, half science manual, you won’t find better explanations of the physical and chemical processes involved in getting a meal to the table. It’s Wired for foodies, or Cook’s Illustrated for nerds.


Also of note

Garlic and Sapphires by Ruth Reichl
Reichl’s kind of like an eccentric aunt who dresses up, goes to fancy restaurants, and ruminates on their merits for page after page. Funny, warm insider's look at big-city food criticism.

The Omnivore’s Dilemma by Michael Pollan
Though it can get a bit dry, OD’s a must-read for those interested in how our food industry can possibly function. Factory farms are scary, scary things.

Kitchen Confidential by Anthony Bourdain
Hilarious, hyperbolic behind-the-scenes glimpse into the everyday running of a restaurant, by the man himself.


Reading

Julie and Julia by Julie Powell
I’m about halfway through so far. It’s okay. Julie can definitely write, but the book seems more about her crappy apartment than the food. Still, I can relate to the crappy apartment parts. And I WILL be seeing the movie. Meryl Streep as Julia Child, yo.


Would like to read, but haven’t gotten around to yet

Animal, Vegetable, Mineral by Barbara Kingsolver

Food Matters by Mark Bittman

How to Pick a Peach: The Search for Flavor from Farm to Table by Russ Parsons


What about you guys? What are you reading? What are your opinions on the books mentioned? Do tell.

(Photos courtesty of Chrismasto, NY Bookworm, and Spill.)

Monday, April 27, 2009

Monday Megalinks: Defi-ant Edition

Usually on Mondays, I post delicious, inexpensive, highly nutritious recipes guaranteed to knock your sock off / tempt your tastebuds / put your undies in a bundle.

But I have ants. Again.

Why? WHY?!? Why, on the first semblance of a sunny day, do they take the opportunity to turn my kitchen into their own personal Ant-igua? WE ARE CLEAN PEOPLE. Ack.

Anyway, it means the galley has been thoroughly off-limits the last few days, since we’ve laid down some highly toxic chemicals designed to nuke them from orbit. (It’s the only way to be sure.) With luck, I’ll have a new recipe up on Friday. In the meantime, here’re the Megalinks, which would normally appear tomorrow.

Casual Kitchen: How to Fight Back Against /Just Say No to Overpriced Cereal Parts 1 & 2
Dan ruminates on the high health costs of low-nutrition breakfast cereals, then explains how to purchase them intelligently. Bonus feature: the ingredient rundown for Cocoa Puffs, in which three of the first four components are some kind of sugar.

Consumer Reports: Save Money on Organics
If this quick, by-the-book piece on organics was link-less, it wouldn’t be up here. Fortunately, there are several helpful suggestions for relevant sites. Sweet.

Get Fit Slowly: The Importance of Finding Fun in Exercise
I hate exercise, yet I know now, at 31-years-old, I have to get on the ball. Maybe this post will lessen your loathing as much as it did mine.

Heavenly Homemakers: Feeding the Family – Hey, Mr. Produce Man
Instead of buying by the bag, HH calls up her supermarket manager and arranges to purchase produce by the case. This way, he gets rid of quick-rotting foods, and she gets a discount on fruits and veggies for her growing family. I’ve never heard of this before, but it sounds like a solid shopping strategy. (Thanks to Like Merchant Ships for the link.)

Jezebel: Aack! Hungry Girl Turns Us Into a Nation of Cathy Comics
The title sums up my opinion of Hungry Girl almost exactly, but the full post is worth reading for Sadie’s acute observations of the HG phenomenon, as well as its detractors.

Miami Herald: Putting Your Pantry to Work
Doth your pantry overflow with half-empty bags of barley and near-containers of corn flour? Jeanne Besser has recipes and a few tips for kicks.

New York Post: Gourmonsters
Last week, I praised the Post for writing a relevant article aimed at people who appreciate multi-sentence paragraphs. This week, they’re back to form with this sour grapes denunciation of several prominent food figureheads, including my bald fake boyfriend, Michael Pollan. Boo.

New York Post: CHECK! (CAREFULLY!)
Some Big Apple restaurants are charging patrons for water, butter, and bread. It’s bad form and worse PR. (Okay, Post, you’re back in semi-good graces for this one…)

New York Times: Take 1 Recipe, Mince, Reduce, Serve
Recipes in 140 characters or less on Twitter. That’s 2x as long as these 2 sentences.

QueerCents: When the economy gets tough, people cook (in rented kitchens)
If you’ve ever dreamed of starting a food business, an incubator kitchen might be of some interest. Nina breaks down a recent LA Times article about the phenomenon, and offers some of her own insight.

The Simple Dollar: Five Frugal Food Tactics from Trent’s Kitchen
Go for the first two tactics: Trent has his own homemade recipe for cream-of-whatever soup, as well as an inventive use for leftover fruit juices.

Slashfood: When Should You Eat the Rind?
When it comes to cheese, I’m happy when I don’t eat the wrapper.

Slate: Scratch That - How cost-effective is it to make homemade pantry staples?
Bagels, cream cheese, yogurt, jam, crackers, and granola: are they cheaper to make at home? Is the (presumable) compromise in taste worth it? Jennifer Reese explores.

Wall Street Journal: Food Firms Cook Up Ways to Combat Rare Sales Slump
“In the last quarter of 2008, consumer spending on food fell by an inflation-adjusted 3.9% from the previous quarter -- its steepest drop in 62 years.” The WSJ explores how Campbells (maker of its namesake soup and dozens of other products) is working to combat the difference. Taken as a microcosm of the larger industry, this is really interesting stuff.

Wise Bread: How Many Will Lose Money on Those Frugal Gardens This Year?
Do you plan on saving $1 billion Euros this year by planting your very own backyard garden? WB bursts your bubble.

(Images courtesy of Qwipster, Stuff Hollywood Assistant Like, and Meet Me There.)

From Here to Bea-ternity

Hey folks,

Regular post coming soon. In the meantime, take a break from the frugal/healthy thing to raise a slice of cheesecake for one of Hollywood's last great broads.



Kris

Friday, April 24, 2009

Pasta with Turkey Sausage and Broccoli Rabe: A Psychic Phenomena

I thought I was a genius.

I thought I was doing something new.

I thought, when I paired turkey crumbles with rapini and piled them into a mound of al dente rotini WITHOUT USING A RECIPE, that I was the first person in the HISTORY OF THE WORLD to try that combination.

I was wrong.

Though the type of pasta and some of the ingredient quantities were slightly different, 20 seconds of research revealed that Giada DeLaurentiis has the exact recipe up on the Food Network site – the same cooking procedure, even. It’s called Orecchiette with Turkey Sausage and Broccoli Rabe, and it has over 100 reviews, making it not quite unknown, either. Doy.

On one hand, this meant I could use her cooking directions as a guide to write my own. On the other hand, it meant I hadn’t discovered the recipe that would win me $12 billion on some kind of Grand Poobah Pasta Cooking Challenge. Giada had already done the dirty work, probably years ago. Dang.

But it wasn’t all bad, see. A few seconds after realizing the similarities, a great feeling of triumph washed over me: I had inadvertently duplicated a real-life professional recipe. One that’d actually been published. Online. In BOOKS, even. When you’re still learning the ropes, that’s a victory on par with golf’s U.S. Open, only waaaaay less boring.

In the end, I may not be a great chef, or a particularly creative one. But I AM, apparently, an accidental psychic, and that’s okay by me. Happy weekend, folks.

Pasta with Turkey Sausage and Broccoli Rabe
Inadvertently adapted from Giada DeLaurentiis.
Serves 3

1 bunch broccoli rabe, stems trimmed
9 ounces rotini, penne, or other small-ish pasta
1 to 1-1/2 tablespoons olive oil
2 links Italian-style turkey sausage, casings removed (I used sweet. – Kris)
3 garlic cloves, minced
Pinch dried crushed red pepper flakes
2 to 3 tablespoons grated Parmesan

1) Bring a big pot of water to a boil. (While this is happening, fill a bowl with cold water and a few ice cubes.) Once the water pot starts boiling, add salt. Add broccoli rabe. Cook 1 minute. Using tongs, transfer rabe to the ice bath. (DON'T DRAIN THE POT.)

2) Once the cooking water is boiling again, add the pasta. Cook until al dente. Drain, saving about 1/2 cup cooking water.

3) In a big pan or skillet, heat oil over medium heat. Add sausage. Brown it, breaking it up with the back of your spoon. It should take 10 or 12 minutes. Add garlic and pepper flakes. Cook 2 minutes, stirring occasionally.

4) Drain broccoli rabe. Add it to sausage. Stir. Add pasta. Stir again. If using, add cooking water now. Add parmesan. Stir until thoroughly combined. Serve.

Approximate Calories, Fat, and Price Per Serving
490 calories, 13.7 g fat, $1.04

Calculations
1 bunch broccoli rabe, stems trimmed: 60 calories, 0 g fat, $0.99
9 ounces rotini, penne, or other small-ish pasta: 913 calories, 4.6 g fat, $0.37
1 to 1-1/2 tablespoons olive oil: 149 calories, 16.9 g fat, $0.18
2 links Italian-style turkey sausage, casings removed: 280 calories, 16 g fat, $0.99
3 garlic cloves, minced: 13 calories, 0 g fat, $0.15
Pinch dried crushed red pepper flakes: negligible calories and fat, $0.02
2 to 3 tablespoons grated Parmesan: 54 calories, 3.6 g fat, $0.43
TOTAL: 1469 calories, 41.1 g fat, $3.13
PER SERVING (TOTAL/3): 490 calories, 13.7 g fat, $1.04

CHG Favorites of the Week

Hey, folks. Apologies for the out-of-whack posting this week. Today’s regularly-scheduled recipe will be up in a few hours, but first here’s a day-late FotW. Hooray disorganization!

Food Blog of the Week
Dotti’s Weight Loss Zone
A favorite of Weight Watchers participants, DWLZ is one of the most helpful sites on the entire ‘net for folks interested in dropping a few pounds. While the pages are a tad anarchic, there are resources GALORE, from extensive restaurant nutrition information to a million, billion healthy recipes to inspirational articles out the wazoo. Absolutely worth a few hours. P.S. Dotti herself is a sweetheart.

Food Comedy of the Week
"Taco Man" from The State
After years of waiting, The State is finally out on DVD in July. Michael Ian Black fans, rejoice.



Food Quote of the Week
Ted: Chinese?
Barney: I don't like Chinese.
Ted: Indian?
Barney: I just said I don't like Chinese.
Ted: Indian isn't Chinese.
Barney: Weird meat, funny music, side of rice. Why are we splitting hairs?
Ted: Mexican?
Barney: I just said I don't like Chinese!
-How I Met Your Mother

Food Movie Clip of the Week
“Dinner in Prison” from Goodfellas
Two-and-a-half minutes of nearly curse-free Scorcese goodness. Watch and tell me you don’t want to slice garlic that way from now on.



Totally Unrelated Extra Special Bonus of the Week
Marquee Fail
We’ve linked to the FAIL blog before here on CHG, but this just cracked me up.


Totally RELATED Extra Special Bonus of the Week
Food Inc. trailer
This is gonna blow some minds.

Thursday, April 23, 2009

156 Cheap, Healthy Recipes for Ten Common Leftover Herbs

(Sorry for the lateness of the usually-on-Wednesday article, everybody. Finding oregano recipes was much harder than I thought.)

When it comes to fresh herbs, I kind of wish sage was snack food, and go through parsley like most people go through underwear. Basil is a most beloved boat-floater, and during summer salsa season, nothing comes between me and a verdant bunch of deliciously soapy cilantro.

However.

Right now, there are four half-used packs of fresh herbs (dill, sage, thyme, and &*#^$&*% oregano) sitting in my fridge. I can throw thyme in just about anything, but odds are the dill and oregano will make their homes in a Staten Island landfill very, very soon.

It’s a problem I often run into: I prefer cooking with fresh herbs because the flavor is markedly better than the dry ones, yet I rarely use a whole package before it goes bad. Freezing is always an option, but … I forget to do it. A lot.

In order to correct this behavior (and stop blowing $1.79 every time I need a teaspoon of dill), I embarked on a mission: a mission to find simple, healthy recipes that use up a buttload of leftover herbs. (And yes, “a buttload” is a true unit of measurement.) The results are below, and here’s what you need to know about ‘em:
  • The herb is a primary ingredient.
  • Each recipe is healthy and inexpensive according to the standards we usually use on this site. (See our FAQ.)
  • I’ve only made dishes with the CHG tag, and can subsequently vouch for them. All other recipes come from individual food blogs (which I generally trust) or aggregate recipe sites (All Recipes, Epicurious, etc.), where they’ve garnered at least an 85% approval rating from reviewers.
  • After each recipe title, I list the amount of the herb necessary to make the dish. Keep in mind that this is relative: two tablespoons of parsley isn’t a lot of parsley, but two tablespoons of rosemary is a LOT of rosemary.
  • Remember: recipes can be scaled up or down, depending on how much you’re making.
And with that … lots of recipes.

BASIL

All Recipes: Ham and Fresh Basil Pinwheels (4oz)

All Recipes: Peppers Roasted with Garlic, Basil, and Tomatoes (1/2 cup)

All Recipes: Roasted Mushroom Salad (1/2 cup)

All Recipes: Spicy Basil Chicken (1 bunch)

CHG/Cooking Light: Fresh Tomato Lasagna (2/3 cup + 1 tablespoon)

CHG/Weight Watchers: Light Pesto (2 cups)

CHG/Cooking Light: Light Tomato Sauce (2/3 cup)

CHG/Jamie Oliver: Tomato and Bread Soup (1 large bunch)

Cooking Light: Garlicky Pasta with Fresh Tomatoes and Basil (1/3 cup)

Cooking Light: Risotto with Fresh Mozzarella, Grape Tomatoes, and Basil (1/4 cup)

Cooking Light: Tomato, Basil, and Mozzarella Salad (1-1/2 cups)

Cooking Light: Tomato Basil Soup (1/3 cup + more)

Dottie’s Weight Loss Zone: Basil Vinaigrette (1/4 cup)

Eating Well: Basil-Cinnamon Peaches (1/2 cup)

Eating Well: Green Bean Salad with Corn, Basil & Black Olives (1/3 cup)

Eating Well: Roasted Corn with Basil-Shallot Vinaigrette (1/4 cup)

Epicurious: Zucchini Basil Soup (1/3 cup)


CILANTRO

All Recipes: Fresco Salsa (1 bunch)

All Recipes: Green Chutney (1 bunch)

All Recipes: Roasted Tomatillo and Garlic Salsa (1 bunch)

All Recipes: Simple Texas Salsa (1/2 bunch)

Buff Chickpea: Cilantro-Jalapeno Hummus (1/2 cup)

CHG/Weight Watchers: Black Bean Salad with Fresh Corn (2/3 cup)

CHG/Gourmet Sleuth: Cactus Chili (1/2 cup)

CHG/Spring Street Natural Foods: Daikon (Jicama) Mango Slaw (1 bunch)

CHG/Mark Bittman: Falafel (1 cup)

CHG/Beyond the Great Wall: Grasslands Herb Salsa (2 cups)

CHG/Weight Watchers: Guacamole-Bean Dip Mashup (1 cup)

CHG/Beyond the Great Wall: Napa Cabbage and Red Onion Salad (1/2 cup)

Cilantro, Cilantro: Brown Rice Salad (1/4 cup)

Cooking Light: Fresh Corn-Cilantro Salad (2/3 cup)

Cookworm: Chickpea and Tomatillo Soup (1 cup)
Note: ease up on the olive oil.

Eating Well: Chilled Tomato Soup with Cilantro Yogurt Swirl (6 tablespoons)

Eating Well: Cilantro-Lime Vinaigrette (1 cup)

Eating Well: Grilled Chicken Tenders with Cilantro Pesto (2 cups)

Epicurious: Sirloin Steak with Tomato and Cilantro Sauce (1 cup)

Simply Recipes: Mango Salsa (3 tablespoons)

YumSugar: Cilantro-Lime Rice (1/2 cup)


DILL

101 Cookbooks: Vibrant, Tasty Green Beans (1/3 cup)

All Recipes: Dill Gazpacho (1/4 cup)

All Recipes: Garlic Dill New Potatoes (1 tablespoon)

All Recipes: Maple Dill Carrots (1-1/2 tablespoons)

Cooking Light: Cucumber Soup (2 teaspoons & multiple sprigs)

Eating Well: Chicken Noodle Soup with Dill (3 tablespooons)

Eating Well: Lemon and Dill Chicken (2 tablespoons)

Farmgirl Fare: Beyond Easy Beer Bread (2 tablespoons)

Kitchen Parade: Lemon Asparagus Pasta (1/3 cup)

Recipe Girl: Red Pepper Confetti Asparagus (1/2 cup)

Slashfood: German Potato Salad with Fresh Dill (1/4 cup)

A Veggie Venture: Chard & Chickpeas with Feta (1/4 cup)


MINT

101 Cookbooks: Fresh Pea Salad (1 cup)
Note: ease up on the pumpkin seeds.

All Recipes: Mint Tea Punch (12 sprigs)

All Recipes: Tomato, Cucumber, and Red Onion Salad with Mint (1/2 cup)

CHG/Epicurious: Cranberry Relish with Grapefruit and Mint (2 tablespoons)

CHG: Limeade (1 medium bunch)

CHG/Mojito Company: Mojitos (6 leaves per drink)

CHG/Cook’s Illustrated: North African-Style Chickpea Salad (2 tablespoons)

Christine Cooks: Watermelon, Cucumber, and Mint Salad (1/4 cup)

Cooking Light: Chocolate-Mint Pudding (1/2 cup)

Cooking Light: Fresh English Pea Salad with Mint and Pecorino (1/4 cup)

Cooking Light: Peas and Pods (2 tablespoons)

Cooking with Amy: Zucchini Mint Soup (1/4 cup)

Eating Well: Minted Peas with Rice and Feta (1/4 cup)

Ellie Krieger: Shrimp Salad with Cucumber and Mint (1 cup)

Epicurious: Eggplant with Tomato-Mint Sauce and Goat Cheese (3 tablespoons)

Epicurious: Mango in Ginger and Mint Syrup (1/3 cup)

Epicurious: Mint Dressing (1/2 cup)

Epicurious: Quinoa with Corn, Scallions, and Mint (1/2 cup)

Israeli Kitchen: Pink Grapefruit-Mint Sorbet (1 cup)

Kalyn’s Kitchen: Cannellini Beans in Mint Marinade (1/2 cup)

Noble Pig: Limoncello Lemonade (1/2 cup)

Once Upon a Feast: Blueberry Mint Granita (1/2 cup)

Smitten Kitchen: Broiled Eggplant with Capers and Mint (1/4 cup)
Note: cut olive oil a bit.


OREGANO

Cooking By the Seat of My Pants: Tomato Basil Soup with Zucchini, Bell Peppers, and Oregano (1/4 cup)

Gluten Free-Bay: Cabbage Salad with Lime and Fresh Oregano (3 tablespoons)

Epicurious: Herb-Roasted Eggplant with Tomatoes and Feta (~3 tablespoons)

Ellie Krieger: Marinated Lamb Chops (2 tablespoons)

Kalyn’s Kitchen: Cucumber and Tomato Salad with Marinated Garbanzo Beans (1/2 cup)


PARSLEY

CHG: Curried Chickpeas and Black Beans (2/3 cup)

CHG/Ellie Krieger: Parsley Shallot Sauce (1/2 cup)

Delicious Dishings: Israeli Couscous with Parsley and Shallots (1/2 cup)

Eating Well: Parsley-Olive Relish (1/2 cup)

Fearless Kitchen: Fennel, Parsley and Caper Salad (1/4 cup)

Food for Life: Whole Wheat Linguine with Artichoke Hearts, Feta, and Pine Nuts
Note: use low-fat feta.

Kalyn’s Kitchen: Middle Eastern Bean Salad (1 cup)
Note: ease up just a little on the dressing for less fat.

Use Real Butter: Turkey Burgers (1/2 cup)


ROSEMARY

All Recipes: Black Olive and Rosemary Foccacia (~1/3 cup)

All Recipes: Roast Chicken with Rosemary (1/4 cup)

All Recipes: Rosemary Roasted Pork Tenderloin (1/4 cup)

Eating Well: Pork Tenderloin with Mustard, Rosemary, & Apple Marinade (2 tablespoons)

Eating Well: Rosemary Red Wine Marinade (2 tablespoons)

Edible Therapy: Rosemary Lemonade (1 cup)

Epicurious: Garlic-Rosemary Roast Chicken (3 tablespoons & garnish)

Kalyn’s Kitchen: Roasted Sweet Potatoes with Red Onions, Rosemary, and Parmesan (2 tablespoons)
Note: go a little easy on the oil and cheese.

Martha Stewart: Rosemary Balsamic Marinade (6 sprigs)

Orangette: Chickpea-Tomato Soup with Fresh Rosemary (2 sprigs)

Pink Bites: White Beans with Rosemary (2 tablespoons)

Simply Recipes: Rosemary Chicken Skewers (2 tablespoons)


SAGE

All Recipes: Creamy Polenta with Roasted Corn and Fresh Sage (3 tablespoons)
Note: to keep fat down, use low-fat milk and cut a little of the olive oil

Andrea’s Recipes: Risotto with Onions and Sage (20 leaves)

CHG: Pumpkin Orzo with Sage (30 leaves)

Epicurious: Butternut Squash and Sage Soup with Sage Breadcrumbs (~2 tablespoons)

Green Lite Bites: Lemon Sage Chicken Packs (25 leaves)

The Kitchn: Pasta with Butternut Squash, Sage, and Pine Nuts (1/2 cup)
Note: cut the pine nuts by at least ¼ cup.

Whipped: Sweet Potatoes with Kale, Caramelized Red Onions, and Fresh Sage (1 tablespoon)

Yum Sugar: Sage Lady (3 leaves per drink)


TARRAGON

101 Cookbooks: Baked Peas with Tarragon Yogurt and Pistachios (1/2 cup)

Alton Brown: Tarragon-Chive Vinegar (24 sprigs)

CHG/Kitchen Diaries: White Bean and Tarragon Soup (1/4 cup)

Eating Well: Lemon-Tarragon Bean Salad (1/4 cup + 4 sprigs)
Note: follow directions for salad only (not the fish).

Eating Well: Warm Quinoa Salad with Edamame and Tarragon (2 tablespoons)

Epicurious: Green Pea Soup with Tarragon and Pea Sprouts (3 tablespoons)

Epicurious: Carrot Soup With Orange and Tarragon (2 teaspoons plus sprigs)

Kalyn’s Kitchen: Grilled Chicken with Tarragon-Mustard Marinade (2 tablespoons)
Note: the oil’s only in the marinade, so much of it won’t be consumed.

Simply Recipes: Chicken Salad with Tarragon (2 tablespoons)
Note: use low-fat mayo

Simply Recipes: Grilled Chicken with Tomato Tarragon Sauce (3 tablespoons)


THYME

Andrea’s Recipes: Chicken with Sun-dried Tomatoes, Shallots, and Thyme (4 sprigs)
Note: ease up on the oil.

The Bitten Word: Raspberry-Thyme Smash (2 sprigs per drink)

CHG/Bobby Flay: Parmesan Crusted Portobello Mushrooms (2 tablespoons)

Cooking Light: Turkey-Mushroom Casserole (1-1/2 tablespoons)

Epicurious: Thyme-Roasted Sweet Potatoes (1/3 cup)

Figs with Bri: Carrot Leek Soup with Fresh Thyme (2 tablespoons)

Joy the Baker: Honey Roasted Plums with Fresh Thyme and Greek Yogurt (1/2 cup)

Kalyn’s Kitchen: Roasted Butternut Squash with Lemon, Thyme, and Parmesan (2 tablespoons)

Martha Stewart: Thyme, Shallot and Lemon Marinade (16 sprigs)

Pinch My Salt: Sweet Potato Biscuits with Bacon and Thyme (1 heaping tablespoon)


MULTIPLE HERBS

All Recipes: Fresh Mint and Cilantro Melon Salad (3 T cilantro & 1/3 c mint)

Andrea’s Recipes: Parsley Cilantro Marinade and Dipping Sauce (1 c parsley & 1 c cilantro)

Dottie’s Weight Loss Zone: Creamy Herb Dressing (3 T dill & 1 T parsley)

Cooking Light: Catfish with Dill Sauce (1/2 c dill & ½ c parsley)

Cooking Light: Chicken Salad with Peas and Fresh Herb Vinaigrette (1/2 c parsley & 2 t thyme)

Cooking Light: Fusilli with Green Beans and Oregano (1/2 c parsley & 2 T oregano)

Cooking Light: Lemon-Herb Grilled Chicken, Corn on the Cob, and Onions (1 T oregano & 1 T rosemary)

Cooking Light: Roasted Cauliflower with Fresh Herbs and Parmesan (1 T parsley + 2 t thyme + 2 tarragon)

Cooking Light: Sauteed Brussels Sprouts with Thyme (1/4 c parsley & 2 t thyme)

DLife: Tilapia with Fresh Herbs and Lime (1/2 c parsley & 1 t rosemary & 1 t thyme)

Eating Well: Mint Pesto (1-1/2 c basil & ¾ c mint)

Eating Well: Parsley Tabbouleh (2 c parsley & ¼ c mint)

Ellie Krieger: Green Herb Dip (2 t thyme & 2 t mint & 1/3 c parsley)

Ellie Krieger: Tuscan Vegetable Soup (1 T each thyme & sage)

Epicurious: All Star Herb Salad (2 oz. each parsley, dill, tarragon, & mint)

Epicurious: Butter Lettuce and Radish Salad (1/2 cup assorted herbs)

Epicurious: Green Goddess Dressing (2 T dill & 2 T basil & 1 T mint)

Epicurious: Grilled Red Onions with Balsamic Vinegar and Rosemary (1-1/2 t rosemary & ½ cup parsley)

Epicurious: Spicy Cilantro Sauce (1/2 c parsley & ½ cup cilantro)

Fine Cooking: Grilled Pork Chops with Herb Rub (1 T sage & 1 T rosemary)

Fresh Catering: Fattoush (1/2 c parsley & ½ c mint)

A Fridge Full of Food: Chicken Noodle and Fresh Thyme Soup (1 T thyme & 2 t rosemary)

Garden of Eating: Cider-Glazed Delicata Sauce with Sage (1/4 c sage & 1 T rosemary)

Juan Carlos-Cruz: Herbed Zucchini Noodles (1 T each parsley, thyme, & oregano)

Kalyn’s Kitchen: Chicken Soup with Oregano and Garbanzo Beans (2 T oregano & ½ c parsley)

Kalyn’s Kitchen: Sage, Rosemary, and Garlic Dried Herb Rub (1 c rosemary & 3 c sage)

Kalyn’s Kitchen: Sausage and Basil Marinara (1/4 c oregano & ½ c basil)

Simply Recipes: Watermelon Salad with Feta (1/2 c mint & ½ c parsley)

A Veggie Venture: Lentil Salad with Tomatoes, Dill, and Basil (1/4 c dill & ¼ c basil)

Wasabi Bratwurst: Fresh Tarragon Salad Dressing (1/2 c parsley & 3 T tarragon & 1 t rosemary)

Readers ... any suggestions? What'd I miss?

(Photos courtesy of Iowa State University, Novel Eats, Grabbit, and Thrifty Fun.)

Wednesday, April 22, 2009

Veggie Might: Kitchn Cure - Pantry and Fridge

Written by the fabulous Leigh, Veggie Might is a regular Thursday feature about all things Vegetarian. It's coming a day early this week, and Wednesday's regularly scheduled article will appear on Thursday.

My kitchen is a mess. Not so much dirty messy as cluttered, unorganized, and poorly lit. I'm a renter, so my options for renovation are limited to temporary shelving and pot racks. (Viva la pot rack!) Said shelves and the few cabinets that came with the place are filled to overflowing.

You, dear readers, are already aware of the bad lighting via my questionable photography. (See picture at the right.) Not only does my solitary kitchen window give me a view into the neighbor's kitchen and bathroom (blarg), my overhead light is only semi-functional. (I’ve had a call in to the super for a few months now.)

Hello? Is anyone out there? I need some inspiration/motivation/HELP to get things under control.

[Enter stage left] The Kitchn 2009 Kitchen Cure: a six-week challenge to "get your kitchen to be clean, healthy and organized, and your cooking more nourishing and delicious than ever.” You can still sign up and participate at your own pace. Do it with me; it’ll be fun!

The Kitchn is the kinda fancy yet often practical food blog in the Apartment Therapy universe. Sometimes I have to take breaks from reading AT because the beautifully styled homes and food remind me just how much of a mess my pad (and my food photography) really is.

It had been nearly a month when I checked in, only to find pictures of the editors’ messy cabinets and refrigerators. There, alongside The Kitchen Cure details, was the promise we were in this cleanse together. The step-by-step suggestions are a huge help too. My mess of a kitchen immediately seemed more manageable.

Week 1 focuses on cleaning out the pantry and fridge. In a burst of spring cleanliness, I had just cleaned out my fridge and old school defrost-it-yourself freezer the week before. Since I was a half-week late taking on the challenge, I was happy for the head start.

Well, are you ready? Here is my game plan.

Step one: Take everything out of cabinets
You may be able to just take down one shelf’s contents at a time. I knew I wanted to move things from cabinet to cabinet. It was necessary to take everything out so I could see what kind of space I had to work with.

Step two: Clean cabinets
The cabinet above the stove, where I’d been keeping my spices and baking supplies (I know! All that heat! Hence my plan to move things), has a perpetual oily coating from cooking. I use a mixture of eco-friendly dish soap, water, and splash of vinegar to cut right through that grease. No scrubbing necessary—and it was past time for a pass at this chore. I gave the other two cabinets and the top of the fridge a good wipe too.

Step three: Consolidate and pitch
This was fun—and hard. I have more spices, beans, and grains than I realized. The awesome thing is that I really do use them. In a pinch, I could feed a small theater troupe for a week without going to the store.

I store most of my dry goods in reused glass jars, and have started doing the same with spices I buy in bulk. I incorporated into the pantry a bunch of Mason jars my friend JB gave me when she moved.

I also tossed out some oldies but goodies taking up space: the tiny jars of marjoram and white pepper that I’ve had since I moved in (1996), the soy flour I bought at least 5 years ago to make this one cookie recipe that even I didn’t like, the ground nutmeg I just bought that had solidified from keeping it over the stove. Lesson learned.

Step four: Wipe down everything going back in
A fresh bucket of soap and vinegar washes away all the gunk.

Step five: Put everything back
Now this was tricky. It took a few tries to get everything back in neatly, efficiently, and with room to spare. I promised the roommate he’d have space on the shelf in the wardrobe.

I have a freestanding closet in the kitchen for linens, and one shelf is devoted to pantry items. Originally, TR and I shared this shelf, unequally, but he had some room. Little by little, I encroached on his space until I had taken it over completely. He never said anything; he just stopped trying to put stuff there. Now he has a full half of the shelf. Its still sitting there empty, but it’s his.

The Pantry/Fridge Cleanse was a success. I know what I have; I know where it is; and it’s clean. I can also access it easily, which is a nice bonus. Even though I’ll be traveling some, I hope to stay on track with the Cure. Week 2 focuses on decluttering the rest of the cabinets and purging the kitchen gear you don’t use.

Are you up for the challenge? Do you have any clutter removal/prevention tips? Join me! It’s amazing how much easier this stuff is with a “buddy,” bite-sized steps, and a little accountability.

Tuesday, April 21, 2009

Tuesday Megalinks: The Wildly Off-Topic Edition

Folks, not only is it Free Cone Day at Ben & Jerry’s AND $0.50 Iced Coffee Day at Dunkin Donuts, it’s also National Chocolate-covered Cashews Day! (Note: not kidding.) In celebration, some of this week's links are a bit unrelated. Still, they're good reads.

Ad Age: While Others Pare, Food Network Magazine Doubles Circ
Bon Appetit and Gourmet are heading down the toilet, while a magazine that regularly features Sandra Lee (and, okay, Ina Garten) perseveres. Up is down, black is white, people!

Boston.com: Dogfish Brewery Always Learning New Tricks
And here I thought my favorite beer was flavored by rainbows and ground-up unicorn horns, when it was chicory, raisins, and maple syrup the whole time. Mmm … beer.

Chow: Your Meat is Green
So, you love meat. Bacon floats your boat, pancetta rocks your socks, and life would be a little less awesome without the occasional big, juicy burger. But you’re also a responsible human being who wants the environment to avoid exploding in 2011. How do you reconcile the two? Chow has ten ideas.

Eat Me Daily: Offal of the Week - BLOOD
a.k.a. How to Consume Hemoglobin Without Resorting to Vampirism. (With pictures!)

Food Network Addict: Comments on Mark Bittman’s “TV Cooking vs. Real Cooking” Piece in the New York Times
Last week, NYT blogger/cookbook author Mark Bittman posted a critique on the shortcomings of cooking shows. Honestly, I love Bittman, but it wasn’t superbly done, and a little strange to read since he’s such a TV vet. FNA rebuts harshly, but his points are on the money.

Jezebel: He Can’t Haz Cheezburger
Dudes, check it: “A study says guys who subsist on processed meat and full-fat dairy have lower sperm quality than fruit-and-veggie fiends.” Might wanna put that bologna sandwich away for now. Just saying.

The Kitchn: Essential Kitchen Tools – a Roundup of the Basics
Basically a compilation of older Kitchn posts, but that doesn’t mean it’s not worth looking. Why? Well, clicking on things is fun. Really, it's the bubble wrap of the internet.

The Kitchn: What Can I Do With… - 75 Tips for Leftovers and Ingredients
Oh my gosh, this is solid. Imagine a fairly extensive database for all your excess foods, and *poof* the Kitchn has it.

LA Times: Food Club brings longtime friends back to the table
Old people! Eating food together every month for 45 years! I love this.

Like Merchant Ships: Use What We Have – Ugly Craigslist Canvas
This is too cute for words.

Money Saving Mom: Does Anyone Have an Incredible Homemade Macaroni and Cheese Recipe?
At last glance, this had 158 comments/suggestions, several of which linked to Pioneer Woman’s version. Has anyone tried? Is it really that good? I’m willing to eat 14 pounds to see.

New York Post: Super Surprise Me
Initial reaction: Ick. The Post.
After reading the article: This article about the gourmetization of fast food restaurants is great! And it’s … the Post. I feel weird now.

New York Times: Showdown at the Coffee Shop
Look out Splenda. Watch your back, Equal. Don’t go anywhere without protection, Sweet N Low. Stevia’s new in town, and she’s out for blood. (And coffee.)

Rocks in My Dryer: An Open Letter to the People in the Fashion Industry Who Design Clothes for Grown Women
Word.

Serious Eats: Snapshots from Italy - the Father of all Carrots
Carey Jones has claims to have found the greatest carrot in the history of carrots. BEHOLD!

Time: How Americans Spend Now
If you’re a sucker for slideshows, have a few clicks on Time Magazine. They did quick profiles of 17 different Americans, examining how their money habits have changed over the last year. Some are hardly affected, while others have undergone huge life overhauls.

Washington Post: Baby, That's Good- Homemade Food Has Practical Appeal
Lots of parents are making their own baby food nowadays, and many are going more upscale than yer average jar of pureed peaches. I don’t know about you guys, but Baby Risotto is something I can get behind. (P.S. “Baby Risotto” meaning risotto FOR babies, not a risotto MADE OUT OF babies.)

Wise Bread: Seven Solutions for the Lazy Gourmet
Whether you’re full of sloth or just pressed for time in the kitchen, these techniques will give you flavor as fast as you can say, “Ooo … deglazing makes neat sounds.”

(Photos courtesy of Ridgeview Liquor, Lindley Food Service, and Sustainable Seed Company.)

Monday, April 20, 2009

Swiss Chard With Pinto Beans and Goat Cheese: After the Fire

(Hey folks! Today on Serious Eats, I recount my tentative step into the wide world of tofu. The good news: after whipping up a Sweet and Spicy stirfry from All Recipes, I’d do it again. The bad news: there is no bad news, making this an extraneous sentence.)

About two years ago, right before I started this blog, I attempted to make Swiss Chard With White Beans from a recipe I found online. Ignorant to the world of chard, I shoved a bunch in a big pot with a little water, turned the heat to high, and abandoned it for about 15 minutes.

You know how it smells when hair burns? Like, when you get too close to your birthday cake and singe your bangs? Or you try to ignite a lighter for a college comedy sketch, and you accidentally spark your left eyebrow, turning part of it white? This was like that, only possessing distinct undernotes of leafy greenness.

Turned out, chard is not supposed to be left unsupervised in a closed vessel over open flames. Besides creating an apartment-wide stink bomb, I also burned the sides of Rachel’s big pot to ashy black oblivion. As I recounted in this September 2008 post, chard’s been a non-entity in my kitchen ever since. Also, I still owe Rach a new pot.

Happily, that chardlessness ended this weekend, with a big ol’ batch of Swiss Chard With Pinto Beans and Goat Cheese from All Recipes. This stuff was good – even better than I expected, and I expected pretty great things.

The recipe starts simply by saut̩ing and steaming a behemoth bunch of chard over butter and olive oil, then adding beans, tomatoes, and Рget this Рlime juice. Say what? Yep.

Then, everything’s topped with a smattering of goat cheese, and thrown into a 350°F oven for about 15 minutes, or just enough time to warm the frommage. The result is savory, creamy, substantial, and bright all at the once. Needless to say, I will be making it again. Perhaps several times. Perhaps on a Tuesday.

In conclusion, welcome back, Swiss chard! I missed you, and promise never to scorch you and/or your cooking implement beyond recognition again.

Also, Rach, I swear that pot is coming.

Swiss Chard with Pinto Beans and Goat Cheese
Makes 5 good-sized side servings
Adapted from All Recipes.

1 tablespoon vegetable oil
1 tablespoon butter
2 cloves garlic, minced
1 pinch red pepper flakes
1 huge bunch Swiss chard (or 2 smaller bunches) - rinsed, stems removed, and cut into 1/2 inch slices
1 (15.5 ounce) can pinto beans, rinsed and drained
1 small tomato, seeded and chopped
Salt and pepper to taste
1 tablespoon fresh lime juice
2 ounces crumbled goat cheese

1) Preheat oven to 350°F. Coat an 8x8 baking dish with cooking spray.

2) In a large skillet or pan, heat oil and butter over medium heat. Once butter is melted, add garlic and red pepper flakes. Saute 30 to 60 seconds. Add Swiss chard. Cover. Cook 4 minutes, stirring occasionally. Add pintos, tomato, lime juice, salt, and pepper. Stir. Cover again. Cook a few more minutes, until chard is totally wilted.  .

3) Pour mixture into baking dish. Spread out evenly and push down a little bit. Dot with goat cheese. Bake 15 minutes. Serve.

Approximate Calories, Fat, and Price Per Serving
200 calories, 9.6 g fat, $1.05

Calculations
1 tablespoon vegetable oil: 124 calories, 14 g fat, $0.09
1 tablespoon butter: 102 calories, 11.5 g fat, $0.07
2 cloves garlic, minced: 4 calories, 0 g fat, $0.05
1 pinch red pepper flakes: negligible calories and fat, $0.02
1 huge bunch Swiss chard (or 2 smaller bunches) - rinsed, stems removed, and cut into 1/2 inch slices: 182 calories, 1.9 g fat, $1.99
1 (15.5 ounce) can pinto beans, rinsed and drained: 361 calories, 3.4 g fat, $0.75
1 small tomato, seeded and chopped: 16 calories, 0.2 g fat, $0.34
Salt and pepper to taste: negligible calories and fat, $0.02
1 tablespoon fresh lime juice: 5 calories, 0 g fat, $0.16
2 ounces crumbled goat cheese: 207 calories, 16.9 g fat, $1.75
TOTAL: 1001 calories, 47.9 g fat, $5.24
PER SERVING (TOTAL/5): 200 calories, 9.6 g fat, $1.05

 
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