Recipe: Fresh Tomato Chili

I love a warm bowl of chili on a cold day.  It just warms you up from the inside out.  For this chili recipe, I used fresh Roma tomatoes instead of the canned diced tomatoes.  The reason I decided to use fresh tomatoes......I ran out of canned tomatoes and I didn't have time to run to the grocery store.  I'm glad that this happened though.....because this chili turned out much better than my previous recipe.  My family and I just loved the fresh taste that the Roma tomatoes provided.  You can use ground beef or firm tofu (my favorite kind of chili!) in this recipe, but if you use tofu, you will have to add a tablespoon of Worcestershire sauce to the chili.

Fresh Tomato Chili

1 lb. of ground beef or 1 package of firm tofu
1 medium onion (diced)
1 red bell pepper (can substitute a green bell pepper) (diced)
4-5 Roma tomatoes (diced)
3 cups of red kidney beans
2 ears of corn (about 2 cups)
2 tablespoons of chili powder
1/2 tablespoon of cumin
1 teaspoon of dried oregano
1 teaspoon of kosher salt
1/8 teaspoon of black pepper
1 tablespoon of canola oil

-  Heat a large pot on medium heat.  Add 1/2 tablespoon of canola oil.  Add the beef and cook until there is no redness to the meat.  Remove the meat and place to the side to use later.  Drain the fat off.
-  In the same large pot, add the rest of the canola oil.  Heat the canola oil on medium heat.  Add the onion and bell pepper and cook until translucent.  If using tofu, add it to the pot and saute until warmed through.
-  Add the beef back into the pot.  Also, add the rest of the ingredients except the corn.  Stir to combine.  Allow the mixture to cook over medium heat for 30 minutes while stirring occasionally.
-   Cut the corn off of the ears, and add the corn to the chili.  Cook for another 5-10 minutes.
-  Serve the chili with cornbread or crackers.  You can also use these add-ins for extra flavor: cilantro, shredded cheese, hot sauce, fresh lime juice, sour cream.

Mommy Money Saving Tip: Check Out Your Local Library

Most weeks, it seems like I can't find enough time to fit in everything that's going on....but occasionally, I'll notice that we don't have much to do when it comes to play dates or other fun activities for Liam.  On those weeks, I usually exhaust the park since Liam loves the outdoors.  However, there are times when I just want to change things up.  There are also times when the weather just won't permit outdoor play.  When that happens, I check out the local library.

Before Liam, I didn't even know that the library had anything but books.  Boy, was I wrong!  Your local library is a great place to find fun (and free) activities for your little ones.  Libraries usually have repeating events like story time, puppet shows, or craft days for children of various ages.  How do you find out if your library does this and on what days/times?  You can call them or go online to their website.  There's usually an event calendar that will tell you exactly what is going on, what age the event is appropriate for, and when this event will happen.

So if you ever find yourself getting cabin fever with your little one, explore this convenient and budget friendly resource.......your local library!     

Recipe: Squash Gnocchi

I know I've been posting a good number of squash recipes, but my local grocery store has been having rotating sales on all of the winter squash varieties.  At $0.79/pound, I couldn't resist picking up another kabocha squash to experiment with.....and I decided to experiment with kabocha squash gnocchi!

I love a good classic white potato gnocchi, but I try not to make it too often since it really doesn't pack a nutritional punch.  I've been trying various versions of gnocchi including sweet potato and squash.  I figured, if I can make a butternut squash gnocchi, then I can make gnocchi with kabocha squash.

Kabocha squash has a slightly different texture from butternut squash or pumpkin.  After roasting it in the oven, I found that the texture is actually similar to that of a white potato.  Once I noticed that, I just knew that it would be perfect for gnocchi.  If you decide that you want to use butternut squash instead, you'll need to add a little more flour since it tends to be moister than the kabocha.

This gnocchi can be served with a variety of sauces including marinara, brown butter, and balsamic reduction.  Tonight, we decided to go the balsamic reduction route.  Although balsamic vinegar can be expensive, you use very little of it.....so a little can go a long way.....in flavor and finances.

Squash Gnocchi

1 small cooked kabocha squash (about 2 cups/skin removed)
1 cup of flour and more for kneading/rolling
2 egg yolks
1/2 teaspoon of kosher salt
1 tablespoon of kosher salt for boiling

-  Mash the squash or put through a ricer.
-  Add the egg yolks, salt, and flour.  Mix until completely combined.  You may need to use your hands here to make sure it's all combined.
-  Knead the dough for about 3-4 minutes or until it feels dry when you touch it.
-  Divide the dough into 2 equal pieces.
-  Roll each piece into a long "rope" that is about an inch in diameter.  Cut the "rope" in 1 inch pieces.  You can leave the gnocchi in this shape or use a fork and your finger to give it a more traditional gnocchi appearance.
-  Bring a large pot of water to boil and add 1 tablespoon of salt.  Add the gnocchi pieces and boil until they float to the top.
-  Remove the gnocchi from the water.  Serve this with the sauce of you choice.

Recipe: Wheat Hamburger Buns

This is a wonderful and wholesome recipe that you can feel good about feeding to your family.  The best part of these hamburger buns is that they don't have that list of hard to pronounce ingredients that many of the store bought buns have in them.

I have a hard time buying my family food that is primarily composed of ingredients with long scientific names.  All I can think is.....this can't really be food.  That's why I try to make most of my family's foods from scratch....especially since we can't afford to buy from stores that stock natural foods that are already made for you.

Although making buns may seem tedious, it's really not that bad.  Plus, the kneading allows you to release some of that tension that builds up through the week due to busy schedules and other stressors.  Hope you enjoy!

40-Minute Wheat Hamburger Buns
(Adapted from Taste of Home)

1 package of active dry yeast
1 cup plus 2 tablespoons of warm water (110 degrees F to 115 degrees F)
1/3 cup of canola oil
1/4 cup of natural or organic sugar
1 large egg
1 teaspoon of salt
1 1/2 cup of whole wheat flour
1 1/2 to 2 cups of all purpose flour

-  In a large bowl, dissolve the active dry yeast in the warm water.  Mix in the oil and sugar, and let it sit for 5 minutes.  After that, mix in the egg, salt, whole wheat flour, and enough all purpose flour to form a soft dough.
-  Put the dough onto a floured surface, and knead until it is smooth and elastic (3-5 minutes).  Without letting the dough rise, divide the dough into 8-12 pieces (depending on how big you would like your buns).  Shape each piece into a ball, and put on a large greased baking sheet 3 inches apart.
-  Preheat the oven to 425 degrees F.
-  Cover the pieces of dough with a clean kitchen towel and allow to rest for 10 minutes.  Bake for 8-12 minutes or until golden brown.

Mommy Money Saving Tip: Make Your Own Bread Crumbs

I don't know about you, but this household doesn't like eating the end pieces of loaf bread.  I always end up with these leftover pieces and nothing to do with them.  Even though I don't prefer the end pieces, I also don't like wasting food.  That's why I thought that it would be perfect to use these pieces for homemade bread crumbs!

When bread is stored in the fridge or freezer, you can extend the shelf life.  After we finish with all the middle pieces of the loaf, I toss the bags of end pieces in the refrigerator or freezer.  Once I accumulate about 6-8 pieces (and that doesn't take long in this family), I begin the process of bread crumb making.

To begin, I preheat the oven to 350 degrees F.  Then, I pulse the pieces of bread in a food processor or crumble them up in my (clean) hands when I don't feel like dirtying up extra dishes.  After that, I spread the crumbs in a single layer on a baking sheet and bake for 3-5 minutes or until dry.  Store in the freezer until you're ready to use them.  It's that easy!

I love making my own bread crumbs because:

1.  I can avoid wasting the end pieces of the bread.
2.  I can have wheat bread crumbs that are fluffy and light versus the dense and grainy store bought bread crumbs.  These homemade bread crumbs are close in texture to Panko bread crumbs.
3.  Homemade tastes better!

Use them in any recipe that calls for bread crumbs.

Mommy Money Saving Tip: Buy in Season

There are many fruits and vegetables that are cheap all year round....like bananas.  However, some produce only comes cheap when it's in season.  Although we keep certain produce in stock in our home all year, most of the produce makes its rounds based on whether it's in season or not.  This really helps us to keep our grocery bill low but still keep wholesome foods in our home. 

Besides helping you stay within budget, produce that's in season tastes better as well.  This allows you to get the most bang out of your buck.  If you've ever tasted a delicious Georgia peach in season, then you know what I mean when I say you should buy produce according to their seasonal timetable.

What's in season now?  Well, cruciferous veggies like broccoli and cabbage, carrots, celery, greens like collards and spinach, leeks, lettuce, parsnips, pears, sweet potatoes, and turnips are the ones that I'm aware of for this time of year.  Keep your eye out for great deals on these fruits and vegetables to keep your cost low and taste high!

Recipe: Butternut Squash Ravioli and a Brown Butter Sauce

Sneaking veggies into Liam's meals can be challenging at times. I'm the type of person who hates making the same thing too often. I like variety, and I like my family to have variety. That's why I'm always on the search for something new and tasty that also incorporates those delicious fruits and vegetables.

Butternut squash is such a wonderful vegetable....well technically, it's a fruit but it just gives me a veggie vibe. It's high in complex carbs, vitamin A, and vitamin C. It's also a great source of beta-carotene, calcium, potassium, manganese, and magnesium. This winter squash is not only nutritious though. It has a wonderful flavor and sweetness mixed with a slightly starchy texture that works well in many dishes.

We usually get most of the winter squashes for a very good price at our local grocery store. That's why there's usually some form of winter squash in our home each week. This week I thought that I just had to try a butternut squash ravioli since both the squash and the Korean dumpling wrappers were on sale.

This recipe saves you a lot of time when you compare having to make the pasta from scratch. I know that buying premade ravioli can be convenient and tempting, but it can also be very expensive. This recipe allows you to save money and time while satisfying your family's taste buds....all in a semi-homemade fashion!

Butternut Squash Ravioli
(makes about 24 ravioli)

1 package of Korean dumpling wrappers or wonton wrappers
1/2 of a large butternut squash
1 tablespoon of canola oil
1 cup of Muenster cheese (shredded)
1/2 to 1 teaspoon of grated nutmeg (I used a 1/2 teaspoon for a more mellow nutmeg taste)
Salt and pepper to taste
1 tablespoon of salt for the pasta water

-  Preheat the oven to 350 degrees F.
-  Remove all of the seeds and stringy center from the squash.  Rub the canola oil all over the squash.  Bake in the oven flesh-side down for about an hour or until the flesh is tender.
-  After the squash cools, remove the skin from the flesh of the squash and discard the skin.  Put the squash into a large bowl and mash.  Mix the cheese, nutmeg, salt, and pepper into the mashed squash.
-  Put one dumpling wrapper on a flat surface.  Place a heaping 1/2 tablespoon of the filling in the middle of the wrapper.  Wet the tip of the finger with water and moisten the wrapper around the edges. Place a second wrapper on top and press firmly around the edges.  I like to use a small spoon and press around the edges to ensure that the ravioli is sealed.  Repeat this step until all of the dumpling wrappers are used.
-  With a large pot, fill it with enough water to adequately cover the pasta while cooking.  Bring the water to a boil and add 1 tablespoon of salt to the water to help season the pasta.  Boil the ravioli for 3-4 minutes or until the ravioli float freely to the top.  You can boil the pasta in batches to avoid overcrowding the pot.  When the ravioli is cooked, remove the pasta from the water, and reserve 2 ladels of pasta water for the brown butter sauce.
-  Serve the ravioli with a cream sauce or brown butter sauce.  I prefer the brown butter, because it allows the butternut squash to remain the star in this dish.

Brown Butter Sauce
6 tablespoons of butter
1 teaspoon of dried sage or 1-2 tablespoons of chopped fresh sage
Juice of 1/2 of a lemon
2 ladels of reserved pasta water

-  Melt the butter in a saucepan.
-  Add the sage to the butter and cook until the butter browns but is not burnt.
-  Turn the heat off and add the juice of half of a lemon.
-  Add the reserved pasta water and stir until combined.
-  Serve over the butternut squash ravioli.

Recipe: Sweet Potato Patties

I am constantly looking for new ways to cook old favorites.  Sweet potatoes happen to be Liam's favorite vegetable, but I get tired of cooking it the same way each week.  As I was thinking about tonight's menu, I thought I would give sweet potato patties a whirl.  After a little tweaking here and there, I came up with this recipe.  It's sure to be a show stopper if your little ones love sweet potatoes as much as mine!

Sweet Potato Patties
(This recipe makes a large amount of patties around 2 dozen.)

3 medium sweet potatoes
1 small onion
2 large eggs (beaten)
1 teaspoon of kosher salt
Canola oil for shallow frying

-  Peel the sweet potatoes and onion.  Grate the vegetables with a box grater.
-  Add the eggs and salt to the sweet potato and onion mixture.  Mix the ingredients together.
-  Add enough oil to a skillet to allow for shallow frying.  Heat the oil on medium heat.
-  Scoop the sweet potato mixture (about a heaping tablespoon for each patty) and place in the preheated pan.  Cook until golden brown on each side.  Repeat this step until all of the sweet potato mixture is cooked.
-  Serve the patties with sour cream or salted plain Greek yogurt.

Recipe: Wheat Focaccia Bread

One of my biggest guilty pleasures is homemade bread.  I love bread in all of its glorious forms.....biscuit, roll, loaf bread, sweet bread, and many more!

Today, I decided to give wheat focaccia bread a try.  I've had focaccia bread many times before but never a wheat one.  Since I try to limit the amount of refined white flour I eat, I thought a wheat and white blend of focaccia bread would be just perfect for our Italian-inspired dinner.

This bread is probably one of the easiest yeast breads I've made to date.  Plus, it tastes absolutely delicious!  Serve this with some good olive oil mixed with herbs and Parmesan, and you'll fall in love in no time. 

Wheat Focaccia Bread

1 package of active dry yeast
1 cup of warm water
1 tablespoon of honey
1 1/2  cups of whole wheat flour
1 cup of all purpose flour
1 teaspoon of salt
4 tablespoons of extra-virgin olive oil
1 clove of garlic
2 teaspoons of roasted sesame seeds
1 tablespoon of dry or fresh chopped rosemary (I used dry because that's what I had available)

-  Preheat oven to 450 degrees F.
-  Crush and peel the garlic clove.  Add the clove and 2 tablespoons of olive oil to a small pan.  Heat the olive oil mixture over medium heat until the garlic clove is golden brown.  Discard the garlic clove.  Set the olive oil to the side for later use.
-  In a liquid measuring cup, dissolve the yeast into the the warm water.
-  Mix the honey into the yeast water, and let sit until it is foamy.
-  Combine the flours and salt in the bowl of a mixer (i.e., Kitchen Aid mixer).
-  Add the yeast mixture and 2 tablespoons of olive oil to the dry ingredients.
-  Mix with the dough hook attachment until the dough turns into a ball and pulls away from the bowl.  If the dough doesn't come together, you can add a little more water.  Just add a little at a time to avoid getting the dough too moist.  The dough should look like a smooth tight ball.
-  Oil a large bowl and place the dough in the bowl.  Cover the bowl with a damp cloth.  Allow the dough to rise in a warm place for about an hour or until it has doubled in size.
-  Oil a baking stone or baking pan.  After the dough has risen, dump it on the stone/pan.  Roll it out to about 2 inches thick.  Make dimples all over the dough with your fingers.
-  Drizzle the top of the dough with the garlic-infused olive oil.  Sprinkle the sesame seeds and rosemary over the top of the dough.
-  Bake for about 15 minutes or until the bottom is golden brown.

Mommy Money Saving Tip: Don't Buy New....Buy Used!

OK....so I know that there are some things you just shouldn't buy used like underwear, but there are many other items that are perfectly acceptable used.  I used to be the type of girl who needed everything....and I mean EVERYTHING.....to be brand new.  That was pre-living on one income, so the thought of buying used never really crossed my mind.

Post-living on one income, I discovered the awesomeness of buying certain things used.  In my opinion, the best items to buy used are books and baby/toddler clothing.  Why?  Well...because books are fine used as long as they are still in good condition and babies/toddlers grow out of clothing very quickly. 

For books, I love using eBay and buying large lots of children's books for very low prices.  There's a huge selection of books to choose from and many reputable sellers with great ratings. 

For clothing, I find that children's consignment shops are the best!  You can get name brand clothing that is gently used.....and sometimes brand spankin' new!  If you've ever gone shopping for children's clothes, you know how expensive they can get.  The prices are unreal when you think about how long these little ones are going to fit in them.  However, buying clothing at consignment shops can save you a large percentage off of the retail price....and you can't tell that it's used when you go to a quality consignment shop.

So the next time you're out and about shopping for your little ones, consider buying used instead of new.  You may end up saving enough money to buy something special for yourself!

Mommy Money Saving Tip: Buy Dry and Freeze for Later.....Beans That Is!

For the vegeatarian (or pseudo-vegetarian in this case), beans are an important part of the diet.  They help to fill up the protein needs in our diet.  Although beans are not a complete protein, they can provide all the protein needed when combined with other foods such as whole grains and some veggies.  This is why this family eats beans.......and a lot of them!

Even if you're not a vegetarian, substituting beans for meat a few meals per week can really help reduce the grocery bill.  Beans are considerably cheaper than meat, and they are packed with great nutrition.

Although canned beans are still cheaper than meat, they're still more expensive than I like.  This is why I buy dry beans in bulk.  However, soaking and cooking beans daily is just not reasonable for me since we're a busy family.  That's what leads me to this mommy money (and time!) saving tip.....buy in bulk, cook in bulk, and freeze for later.

My feezer is stocked with cooked beans that I have prepared days to weeks ahead of time.  I love having a stockpile, because it allows me to pull out what I need that morning to use later in the day.  Here are the very simple steps to preparing the beans and storing beans.

1.  Rinse and soak a large bag of dry beans (2 lbs) the night before cooking (any bean will do....black, pinto, garbanzo, etc).  You can do this in a large pot.
2.  The next morning, drain the soaking water and add more water.  I usually add enough water to where the water line is about 2-3 inches above the beans.  Salt the water to your taste.
3.  Bring the beans to a boil, reduce the heat, and simmer for about 1 hour (check the beans every once in a while to ensure that they don't overcook and become mush).
4.  Allow the beans to cool and separate the beans (1-2 cup portions) in small freezer bags.  Freeze for later use.

I usually do this every other day for about a week, and I get beans that last me a few weeks.  I try to keep a variety of beans, so we can have variation in our meals.  You can use these frozen beans in the same way you would use canned beans.  Just add them to your favorite bean recipe after they've been defrosted.

Recipe: Chicken Fried Tofu with Spicy Honey Mustard

This is one of those "accidental" recipes on which my husband and I collaborated.  I conjured up the chicken fried tofu recipe when I was strapped for time one day, and hubby came up with the spicy honey mustard sauce because he felt that the honey mustard "needed something."  That something was sriracha....a garlic chili sauce.  It is truly amazing if you love hot foods.  It has this smooth, garlicky spice that goes well on just about any Asian foods.

Something that I very much love to do is fusion cooking.  It reminds me.....well of me!  Just like my cultural background, this recipe is an east meets west dish.  I combined my love of both Asian and American cuisine in order to get this easy and unique dish.  When serving this to my family, I paired this lovely dish with some roasted acorn squash and an Asian-inspired broccoli salad.

Chicken Fried Tofu

1/2 cup of whole wheat flour or all purpose flour (I used whole wheat for the nutrition factor)
1 teaspoon of salt
1/2 to 1 teaspoon of paprika (depending on your taste)
1/4 to 1/2 teaspoon of black pepper
1 pack of firm tofu (18 oz.)
Canola oil for frying

-  Slice the tofu into 1/2 inch slices.  This usually results in 6 slices for most brands of tofu.
-  Combine the flour, salt, paprika, and black pepper.
-  Coat the tofu slices with the flour mixture.
-  Heat oil in a pan for shallow frying.
-  Shallow fry the tofu slices until golden brown on each side.

Spicy Honey Mustard

1/4 cup of Dijon mustard
2 tablespoons of honey
1 to 2 teaspoons of sriracha sauce (or to taste)

-  Combine all of the ingredients.
-  Serve with chicken fried tofu.