Best flatbread pizza ever!

So this recipe takes a little time, because I was focused on creating a complete protein, which typical vegetarian pizza lacks. However, if you wanted to go traditional and omit the sauce I used in favor of A. Pesto, B. Olive oil/herbs/garlic combo, or C. Traditional tomato sauce, I'm sure it would still taste great. If you are eating meat or another complete protein (beans, etc) at another meal in your day, it wouldn't be a big deal to skip out on it for one pizza. Ok! Enough intro - to the recipe.

Flatbread Pizza with Roasted Veggies

Ingredients:

• 2-3 cups raw veggies, cut into bite sized pieces. I used: 1/2 medium zuchinni, 1/2 medium summer squash, 1/4 large sweet onion, and 1 cup chopped eggplant (previously salted and rinsed). You could also use anything like bell peppers, hard squash, carrots, tomatoes, or other veggies that roast well. $1.50 
• Olive oil, salt, and pepper
• 1 cup grated mozzarella cheese $.50
• Crust
• 1.5 cups regular flour $.19
• .5 cup whole wheat flour $.08
• 2 tsp yeast $.16 (from large container, not small packets)
• 1 tsp salt
• 1 T olive oil
• 1 tsp each dried oregano & basil
• 1 cup warm water
• Sauce
• 1/2 cup red lentils $.50
• 1 cup peeled, diced, and frozen butternut squash $.33
• 1 tsp minced garlic
• 1 T olive oil 
• salt/pepper to taste

Total Cost: $3.26
Number of Servings: 4
Cost Per Serving: $.82

To Make:

1. Preheat the oven to 450 degrees. Place veggies in a 9x13" baking dish, drizzle with olive oil, salt, and pepper. Turn to coat and distribute the veggies in a single layer if possible. Place uncovered in the oven. Hint: If you are roasting hard veggies (onion, hard squash) with soft veggies (tomatoes, zuchinni), cut the soft veggies in thicker pieces and the hard veggies in thinner pieces. This way they get done in about the same amount of time. Set the timer for 20mins. After 20mins, check on the veggies, turning them with a spoon and adding a bit more olive oil if things start to stick. Roast 10-15mins more or until they begin to brown slightly on the edges and are soft to poke a fork through. 
2. While the veggies are roasting, make the pizza dough. Combing dry ingredients and mix with a wooden spoon or still spatula. Add water and olive oil last, mixing initially with the spoon, then kneading with your hands. It should form a slightly sticky but coherent dough. If it's too sticky to handle, add some more flour (just a TINY bit at a time, other wise you will overcorrect). Conversely, if it won't come together into a dough because it is too dry, add a TINY bit of water. 
3. Gather the dough into a ball, rub the outside with olive oil, and let it rest in a bowl, covered by a dish towel, while you get everything else ready. 
4. Make the sauce: Add lentils, squash, and garlic to a small saucepan with 1 cup water. Cover, and let simmer until all the water has been absorbed and the lentils/squash are soft. Add salt and pepper to taste, then use the back of a spoon or spatula to mash the lentil/squash mixture into a spreadable consistency. 
5. Oil a baking sheet and your hands. Place the pizza dough on the baking sheet and push it out into a rectangular shape, as thin as you can get the dough without it tearing (no thicker than .5 inches). 
6. Top pizza dough with a layer of lentil sauce, roasted veggies, and mozzarella cheese.  Bake at 400 degrees for 20-30mins, or until the cheese just begins to bubble/brown. 

So this recipe is slightly more pricey than some of the others I've posted. However, the result is a near restaurant-quality pizza, which I am more than happy to pay $3.26 for! Additionally, I have rounded up on the cost for the veggies, since I used only veggies that were on sale/leftover and paid between $.69 and $.99 /lb for them. I didn't use ALL of the lentil sauce I made, so I think I will save the rest (only about 1/3cup) and stir it into a stew or soup to add a bit more protein and flavor.

Also, to make this recipe the quick and easy route, make the following modifications:

•  Omit the sauce I used in favor of A. Pesto, B. Olive oil/herbs/garlic combo, or C. Traditional tomato sauce, I'm sure it would still taste great. (skip making the sauce)
• Slice all veggies thinnly, and saute them for 10mins in a frying pan on medium high heat. (skip the roasting step)
• Buy pre-shredded mozzarella cheese (I buy a block and shred it, as you typically save $1/lb this way and it tastes better, but shredding it is a pain sometimes!)

When making dinner is a pain...but worth it!

The produce department in our grocery store has a discount rack in the back corner. It really depends on when you go - sometimes it's just been stocked and it's full of great deals (that just need to be used that day). Other times it's the leftovers from 2 days ago, which I wouldn't even include in a well-cooked casserole.

Well last week I hit it right, and found several packages of fresh artichokes for $.40/artichoke (normally $1/artichoke). Most of us would look at a whole artichoke and say "What on earth am I going to do with THAT?" but I recently experienced my first Italian Christmas, complete with homemade pizzelles and stuffed artichokes. The basic recipe includes making some type of bread crumb-based stuffing, stuffing the artichoke behind each leaf, and steaming them in a bath until the bases of the leaves are tender and pull away from the artichoke easily. I liked the artichokes I had at Christmas, but didn't have the recipe. Instead, I did some internet research, and combined the best from each recipe. I think the results are quite tasty!

Italian Stuffed Artichokes

Ingredients:
4 fresh, whole artichokes $1.60
3 cups of breadcrumbs (if Italian seasoned, omit the dried spices) $.75
2T + 2T extra virgin olive oil (sorry, regular vegetable oil won't work!)
2 T lemon juice
1/4 C parmesean cheese (the powdered kind is fine) $.25
1-2T diced garlic OR 1 1/2 tsp garlic powder
1 1/2 tsp basil
1 1/2 tsp oregano
1 tsp parsley
dash of salt and pepper
2-3 cups of broth (I used bullion to make mine) $.15
Red or white wine (if available, or omit)

Total Cost: $2.75
Servings: 4 (GENEROUS), or 8 (appetizer-sized)
Cost per serving: $.68, or $.34

To Make: 

1. If your artichokes look "sad" (as mine did) or you can easily bend the stem, trim the tip off the stem at an angle and set them in a bowl of ice water for 15-30mins, or until the stems firm up. 
2. Meanwhile, prepare the stuffing. Combine breadcrumbs, dried spices, and cheese in a medium sized mixing bowl. Use a spatula to mix in the diced garlic, lemon juice, and 2T of olive oil. 
3. Prep the artichokes. Cut off the stems and the first circle of leaves at the very base attached to the stem. "peel" the outer layer of tough skin off the stem, then dice finely. Add the diced stem to the stuffing and mix well to combine. Lay the artichoke on it's side and cut off the top (about 25% of the artichoke). Now that the artichoke won't poke you, pull open the tightly packed leaves to make room for stuffing. Rinse the artichoke thoroughly under cold water, making sure to get into the crevices behind the leaves.
4. Fill the artichokes. Take pinches of stuffing with one hand, and use the other hand to pull back a leaf while you insert the stuffing with the other. This process will take a while. I listened to NPR in the meantime! 
5. Place the artichokes in a pot that allows them to touch one another so that they will not tip over. Pour 2-3 cups of broth into the pan around the artichokes. You want the liquid to be halfway up the sides of the artichokes. If you have any wine, add about 1/2 cup into the broth. Drizzle the remaining 2T of olive oil over the artichokes, top with salt and pepper. Cover the pan and bring to a boil.
6. Boil 45min. To check for done-ness, use a pair of tongs to pull on a leaf - it should pull out easily when they are done. Serve with dishes to pile up the leaves - to eat, people place the leaf in their mouth and scrape their teeth along the underside of the leaf, pulling off the stuffing and the soft base of the artichoke, then dispose of the rest of the leaf. Sometimes dipping oil is offered for the leaves to be dipped in - but we thought they were great the way they are!

It's been a while!

Due to health related yuck and school related schedules, I haven't had the time or the motivation to update this in a while! To make up for my long absence I'll give you a few recipes to enjoy during the colder fall weather. :-)

Lentil Stew You Will Actually WANT To Eat!
The typical lentil stew is made with brown lentils, onions, and perhaps some tomatoes. In a word - BORING! I've never really liked lentil stew, but red lentils are a powerhouse of nutrients and very affordable ($2 for a bag that contains 3 cups), as well as having a brighter flavor than brown lentils. The carmelized onions and winter squash give this stew a surprisingly sweet flavor. Most lentil soup recipes call for running the ingredients through a blender for a creamy consistency, but the texture of this stew is great just the way it is.

Ingredients:
1 large or 2 medium carrots, sliced thinly ($.25)
1 medium onion (sweet or yellow) coarsely chopped ($.40)
1 cup dried red lentils ($.60)
2 cups raw winter squash, peeled and cubed (acorn, butternut, delicata, hubbard, or even sugar pumpkin would all work well) ($1.10)
1 can (15oz) diced tomatoes ($.50)
2 cups of water with 2 tsp bullion ($.20)
2 tsp diced garlic or 1 tsp garlic powder
1 tsp fennel seeds (sub cumin seeds if you don't have these, or omit)
salt and pepper to taste
Olive oil to grease pot

Total Cost: $3.05
Servings: 6 generous
Cost per serving: $.51

To Make:

1. Heat a large stock pot over medium heat with 2 T olive oil. Add garlic, onion, carrots, and fennel/cumin seeds. Cook 3-5mins, or until the onion becomes clear. Add the raw squash and cook 5mins longer, or until the onion and carrot begin to carmelize (they will brown on the edges and smell sweet).
   
2. Add canned tomatoes (no need to drain!), water/bullion, and lentils. Bring to a boil and cover, simmering 20mins or until the lentils are soft. Stir periodically, and add water if necessary. You want all ingredients to be covered by liquid.
   
3. When the lentils are cooked through, add salt and pepper to taste. I actually threw in a few red pepper flakes to counter balance the sweet flavor of the stew, but it would be good without them too.
   
4. Enjoy! Serve with a crusty bread (watch for upcoming posts on breadmaking! It is even better the next day. :-)
   

Corn Chowder That Won't Give You Heart Disease
Most chowders are filled with rich cream and butter to give them a velvety texture - tastes great, but it's rough on my digestive system and not too healthy either. This recipe uses starch from well-cooked potatoes to replace the heavy cream, and you know what? It's not too bad.

Ingredients:
1 bunch green onions, roughly chopped ($.60)
2 cups frozen corn ($.75)
2 medium potatoes, washed and chopped into bite sized pieces (Yukon Gold are best, but red or baking potatoes will work as well) ($1)
1 cup milk (2% worked fine) ($.19)
3/4 cup of shredded cheddar cheese ($.75)
1.5 cups water with 1 tsp bullion
1 tsp diced garlic or 1/2 tsp garlic powder
1 tsp thyme
2 tsp parsley
1/4 tsp cayenne pepper or red pepper flakes
1/2 tsp salt (you can put in 1/4 and reserve the rest to taste)
Bacon bits (optional) to top
Olive oil to grease pot

Total Cost: $3.26
Servings: 6 generous
Cost Per Serving: $.55

To Make:

1. Heat a large stockpot with 2 T olive oil over medium heat. Add green onion, garlic, and corn. Cook until the onion is wilted the the garlic is fragrant.
2. Add remaining ingredients and bring to a boil (add more water if needed to cover the potatoes). Simmer, covered, 10-15mins until the potatoes are very soft and begin to break down when you stir them.
   
3. Stir the mixture roughly with a wooden spoon, breaking up some of the potato chunks. At this point the chowder should begin to look, well, chowdery. Add the milk in during the last minute or two of cooking.
   
4. Season to taste with salt and pepper. Serve topped with cheddar cheese and bacon bits. If you want to serve it with bread, reserve the cheddar cheese for topping toasted bagel halves and use the bacon bits only to garnish the chowder.
   

Hope these two recipes work well for you. I enjoyed both of them far more than I anticipated, since I usually become ill after eating chowder (too much rich dairy!) and have never had a lentil soup that I liked! I think the lentil stew would freeze well, in an airtight plastic freezer bag, but the chowder would likely become grainy once thawed.

Things to do with a whole chicken.

Little house on the Prairie style!

I've had an emotional impasse with eating meat for a long time - namely, that I dislike eating meat that had a terrible, abused life before it became my dinner. As such, I stick to eating free range organic items if at all possible, and we have lots of meatless dinners inbetween. Last week whole free range chickens were on sale at the grocery store, so I decided to take the plunge and cook my first whole bird. Here's what happened:

1. Whole Roast Chicken (you DO need a meat thermometer)

Ingredients
1 whole chicken (4-6lb size) $4.03
1 sweet onion $.50
2 medium sized carrots $.20
1-2 potatoes $.25
1 crisp apple or ripe orange $.50
2 cloves of garlic OR 1 tsp garlic powder
olive oil (about 2 T, for drizzling)
Salt and Pepper
Balsamic vinegar (you could also use balsamic vinaigrette dressing)

Total Cost: $5.48
Number of Servings: 4
Cost per Serving: $1.37
Note: This calculation is not totally accurate since the meat from the chicken will contribute to two more meals.

aTo Make:

1. Preheat the oven to 450*. Grease a 13x9" pan with olive oil. Unwrap the chicken and remove the giblets (I cooked them for 5 min in a saucepan and gave them to our cat). Wash the chicken, inside and out, under running water and place it in the 13x9" pan.
   
2. Cut up the fruit, 1/3 of the onion, and the garlic - place them inside the chicken.
3. Rub the outside of the chicken with olive oil, sprinkle with salt and pepper
4. Cut up the remaining vegetables and place them in the pan around the chicken. Drizzle with olive oil, sprinkle and salt and pepper.
5. Pour water over the vegetables in the pan surrounding the chicken until the vegetables are covered.
6. Place the pan, uncovered, in the oven at 450* and bake 1hour. Check the temp by placing the thermometer in the chicken's thigh or deep breast meat. It should be 160* when it is done. Continue baking, checking temp and water every 15min until the chicken is done. There will be some water evaporated. If it looks close to completely drying out, add more water.
   
7. Remove the chicken from the oven and cover with tinfoil, allowing it stand for 10 minutes before carving. Meanwhile, mix together equal parts (I used two T each) olive oil and Balsamic vinegar in a small dish. Add 1tsp dry Italian herbs (basil, oregano, thyme, parsley, whatever you have on hand).
   
8. Carve the chicken according to the following video: http://www.youtube.com/watch?v=emS7l2sN1jM Serve the breasts in slices with the vegetables (remove them with a slotted spoon) and a drizzle of balsamic vinegar/olive oil over them.
   

If you can't get South of the Border...

Stay north and try this easy tortilla pie! We'd had chili and quesedillas recently, but this was a delicious twist on similar ingredients. I was pleasantly surprised at how quickly it came together. Dinner was ready in less than 20mins!

Easy Tortilla Pie

3 whole wheat tortillas, 10" size $.51
1 can 15oz black beans (or beans of choice) $.79
1/2 C frozen corn $.17
1/2 C frozen diced onion $.23
1/2 C frozen diced peppers $.23
1 -2 fresh diced roma tomatoes $.50
1 C shredded cheddar cheese $.75
salsa, to serve (optional)

Total Cost: $3.18
Servings: 4 (generous)
Cost Per Serving: $.80

To Make:

1. CAUTION: Before proceeding further, make sure you have either a deep dish pie plate or a round cake pan. The whole pie will be about 2" deep, so you pan needs to be that deep.You could probably modify this to make it work in a brownie pan, but I haven't tried it yet!
2. Preheat the oven to 400* In a medium size mixing bowl, combine the diced peppers, onion, corn, and beans (drained and rinsed). Dice the tomato and add it as well.
   
3. Grease your cake pan/pie plate and place a tortilla in the bottom. If it curls up a bit around the edges, that's fine. Layer about 1/2 of the filling on top of the tortilla, then cover it with half the cheddar cheese. Top with another tortilla, and repeat with the second half of the filling and cheddar cheese. End with a tortilla. If you want, you can sprinkle some more cheddar cheese on top of the completed pie.
   
4. Bake, uncovered, in the 400* oven for 10-15 minutes, or until the edges have turned crispy and the cheese has melted.
   
5. Slice into pie wedges and serve with salsa. At this price, you could afford some mango/pineapple salsa (Newman's Own makes an excellent one) which complements the black beans wonderfully.
   

Frugal Hints

• I chose black beans because I like them - but you could also substitute kidney beans, pinto beans, red beans, or refried beans if you'd rather. I always buy the largest size can of beans and use half. The rest can be mashed up and made into veggie burgers, or sprinkled onto salad for extra protein.
  
• If you can, use fresh tomatoes for this recipe. It keeps the tortillas from getting soggy and tastes SO good. If, however, they are just too expensive, or hard to get decent ones in your area, canned diced tomatoes will also work. Just place them in a shallow bowl, press a slotted spoon against them, and drain out the extra liquid before mixing them into the filling. (If you are feeling REALLY frugal, save the extra liquid to use in soup!
  
• This pie may be a bit squishy to cut when it is still molten hot. Allow it to cool slightly, and it will slice better. It is also fantastic at room temperature the next day.

Enjoy!

It's been a while....

Turns out doctoral degrees are bad for your extracurricular life (read: this blog). Last semester was horribly busy, in part thanks to a part time job I worked on the weekends, and the great number of family events that had us running back and forth to my parents' house and my inlaws' house. Neither of those trips is a hop skip and a jump either!

But I'm beating around the bush here. A lot of things changed since the last post. We had a break in employment, which meant government assistance and a shift in the way we ate. Thankfully things are getting back to normal now, and I'm back to experimenting with healthy and frugal things to eat. Here's the latest!

....because although we can't live by bread alone, life would certainly be sad without it. :-)

Homemade French Bread

1 1/4C warm water (drinkable but hot temp) $0
1 T sugar $.01
1 tsp salt
3 1/2C flour (I used all white since I was bringing this to a party, but a mix of 1:3 whole wheat to white would be tasty!) $.35
1 1/2 tsp yeast $.16
1 T cornmeal

Total Cost: $.52
Servings: 2 baguettes, 18" each.
Cost per Serving: $.26

Note: I made these as an appetizer, to go with a fantastic date & olive spread, and it served 6 people comfortably.

To Make:

1. Make the water warm from the tap. Microwaving water always makes it too hot or too cold, and you NEVER want to microwave water once the yeast is in it! It will kill the yeast! Add the yeast and the sugar to the water. Cover with a towel and leave it in a warm place for a few minutes. The yeast should form some bubbles/foam. Note: if you have rapid acting yeast, you can skip this step and just add it with the dry ingredients)
   
2. Add the flour and salt in a large bowl, then pour the water/yeast into the flour. Use a firm spatula/wooden spoon to combine roughly. Once it is a sticky dough, flour your hands and work the dough like the woman does in this video: http://www.youtube.com/watch?v=ZeOYvPchd_E. If you flour your hands well, you can knead the dough right in the bowl! It may take several minutes of kneading to look elastic like the dough in the video....if it is too sticky, add a tablespoon or two more flour. Too flaky? Add a tablespoon warm water.
   
3. When the dough looks good, form a ball and dust the top with flour. Then cover with a clean dish towel and allow it to rise in a draft-free location. I often turn my oven on to "warm" for about 1 minute, then put the bread in, close the door, and turn the oven off. Of course, I have a gas oven, so it heats up quickly...Allow the dough to rest for about 45min.
   
4. After 45 min have passed, the dough should be doubled in size. Take the dough out and divide it roughly in half with a sharp knife dipped in olive oil. Then shape the dough as shown in this video: http://www.youtube.com/watch?v=JxnHFWavt4I Transfer the baguette to a cookie sheet sprinkled with cornmeal (or simply greased with olive oil). Repeat with the other half of the dough.
5. Allow the baguettes to rise, covered by the towel, in a draft-free location for another half hour. While you are preheating the oven to 375 degrees, you can take your sharp, oiled knife and make little diagonal cuts along the top of the baguettes for a traditional look.
   
6. Bake at 375 F for 25 min or until they are golden tan on the top.
   

Serve with.....

Date and Olive Tapenade

2/3C chopped kalmata olives $1.50 (bought the "packed in oil" kind from the deli
1C chopped dates $1.50
1/2 C water
2T balsamic vinegar
1 clove garlic, minced (optional)
fresh ground pepper to taste
8oz bar of cream cheese $1

Total Cost: $4
Servings: 6
Cost per serving: $.67

To Make:

1. Prep the olives and dates by chopping them up. Add the dates, vinegar, and garlic to the water in a small pot on the stove. Cook 5min over medium heat, stirring occasionally.
   
2. When the mixture comes to a boil, turn it down, and continue to cook a few more minutes until it changes to a "paste" like texture.
   
3. Remove from heat and combine with the chopped olives. Season to taste with pepper. To serve: remove cream cheese from its wrapper and place on serving plate. Spoon Date/olive mix over the cream cheese and provide a cheese knife. It goes perfectly on the french bread!

Frugal Tips

• The above recipes were made for a special occasion - a party. Therefore, the dip is a bit less frugal than I would be if I were making it just for us....however, if you compare the cost to enough shrimp for 6 people, or even a pre-prepared fruit/veggie platter, it's still pretty cost effective!
• Because I did have some wine that was open, I used half water and half white wine in the dip recipe. It was delicious, but I'm sure it would be fine with 100% water!
• Because I didn't have any eggs left when I made the french bread, I left mine "dry" and didn't do an egg wash. If you want your bread to look shiny, you can brush the tops with a mixture of egg and water when there are about 10min of baking time left.

Number 100003 in the list of things you can do with chickpeas

That's right. They make hummus, curry, salads, even flour, and now....a really tasty summer salad.

We are rapidly riding out the last weeks of the summer, and, unfortunately, the last weeks of cheap, fresh, delicious veggies. The day before yesterday our wonderful neighbor gifted me with a few stems of basil and some fresh tomatoes. Having no proper pasta or meat, this is the rather tasty result. I suggest eating it hot - if you're very hungry right after you're done cooking - or cold - if you're very hungry and it's in the fridge. It's tasty either way!

End of Summer Pasta Salad

1 cup raw orzo or other small noodles $.30
1 large, ripe tomato or 2 small roma tomatoes $.50
1 fresh bell pepper $1
1 green onion $.08
16 oz can of chick peas, drained $.79
2 T of capers or olive rings/quarters $.13
1 tsp minced garlic
2 T olive oil
2 T balsalmic vinegar
1 tsp mustard
salt and pepper
1/3 C shredded fresh basil (if available - if not, use 1tsp dried)
Grated cheese of your choice (to garnish)

Total Cost: $2.80
Servings: 6 generous
Cost per Serving: $.47

To Make

1. Boil water to cook the pasta according to package directions.
   
2. While the pasta is cooking, combine the vinegar, oil, mustard, capers/olives and green onion (sliced thin) in a medium mixing bowl. If you are using dried basil, add it at this point. Next, cut the tomatoes and pepper into chunks. If you like raw bell pepper, add it to the bowl as well as the tomato and the garlic. If not, reserve the bell pepper and garlic until the next step.
   
3. Drain the pasta and add it to the mixing bowl. Toss to coat. Using the same pot you cooked the pasta in, you can quickly sautee the pepper and garlic if you don't care for raw pepper (I chose to do that because I had a home grown bell pepper, which can have a slightly bitter flavor if eaten raw). Also, if you did not have green onion, you could chop up some red or yellow regular onion and fry it with the pepper/garlic at this point.
4. After cooking a minute or two (until just slightly tender, but not soft) add the pepper and garlic to the mixing bowl. Finally, dump in the drained and rinsed chickpeas and the fresh basil, if using. Toss everything to coat it evenly in the dressing.
   
5. Garnish with salt, pepper, and grated cheese. I think Romano or Parmesan would be the best, but we had it with cheddar and it was still delish!

Frugal Tips:

• Use what you have available! We try to stretch as long as possible between grocery trips, and that means leaving no leftover unused in the fridge! We happened to have some chickpeas in a tupperware, so chickpeas it was, but if you have kidney beans or pinto beans, it should work just as well. I'm not sure how it would taste with black beans....if anyone tries it, let me know. This goes for pasta as well. We used orzo because I had it on hand, but I think couscous or bulgar wheat would be interesting and potentially offer more whole grain.
• This should not be frozen, as it contains pasta and fresh veggies, but if you fill a tupperware up to the top and place it in the back of your fridge, I would imagine the vinegar will help preserve it for at least a week.
  

Good luck cooking!