I woke up this morning and immediately grabbed my phone and checked the weather. I came downstairs and turned on the laptop. I checked my phone for messages while I made my coffee. I got my coffee and sat down at the computer and checked my email. Now I sit here typing this. Do you even remember what we did before all this technology became requirements for us to function normally in our daily lives? Sometimes I strain to remember. I think I got my coffee and talked to somebody, maybe after that I walked my dog. One thing I do remember is being able to separate work, school, and my personal life. I think we all have become too aware of ourselves and what needs to be done that we forget to just live. Everyone needs time to unplug. We are so busy “checking in” we forget to look around and see what the world is trying to show us. Beautiful paths carved into the woods, natural phenomenon like the boulder field created from an ancient glacier, and finally realizing humans are just as much a part of nature as any other creature – we just need to do it right.
Egg Salad with Attitude June 24, 2012
1/4 cup diced carrot
1/4 cup diced radish
1/4 cup diced celery
1/4 cup chopped onion
1/2 tsp. chopped chives
1/2 tsp. chopped cilantro
1/4 tsp. chopped parsley
1/4 tsp. chopped celery leaf
1 Tbsp. chopped watercress
1/4 tsp. olive oil
salt & pepper, to taste
1 Tbsp. mayonnaise
2 hard-boiled eggs, chopped
1. In a small bowl, mix all ingredients up to salt & pepper. Let sit for 15 minutes.
2. Add mayonnaise and mix well. Add eggs and fold into mixture. Refrigerate for at least one hour.
Marinated Collard Greens June 23, 2012
My collard green addiction has not waned. I still try to find new ways to prepare them. I happened upon a truly interesting recipe that has become a staple for me. This recipe uses collard greens but is great with other similar greens as well like radish greens, kale, and swiss chard.
1/4 cup apple cider vinegar
1/4 cup chopped sun-dried tomatoes
1/4 cup diced radishes
1/4 cup chopped onions or leeks (white part only)
1 garlic clove, finely chopped
1 tsp. red pepper flakes
2 tsp. sea salt, divided in half
1/2 tsp. black pepper
1 bunch collard greens, washed
1/8 cup olive oil
1. In a small bowl, combine vinegar, tomatoes, radishes, onions, garlic, red pepper, 1 tsp. sea salt, and pepper. Set aside.
2. Take several collard green leaves, roll up like a cigar, and cut into thin strips. Continue until all greens are sliced. Place in a large bowl, drizzle with olive oil and 1 tsp. sea salt. With hand, massage into collard greens.
3. Add marinade and mix with hands until all are well coated. Let marinate for at least 4 hours in the fridge.
This is one of my favorite times of the year, when the garden starts showing off – getting buds, flowers, and fruits. Just looking at it gives me a sense of accomplishment. I know that in a short time I will have more produce then I can handle and I’ll break out the pressure canner. I cannot express enough the difference between food you grow on your own and what you buy in the supermarket. Did you know that celery actually has flavor and peppers aren’t bitter? Even more, growing your own food gives you a level of control over what goes into your body. I know what I use in and on my garden. I know how fresh the produce is because I am the one who picked it. This year, we extended the garden again and planted more than last year. This year’s offerings:
- Red onions
- Swiss Chard
- 3 Types of Tomatoes
- Green Peppers
- Jalapeno Peppers
- Green Beans
- Straightneck Squash
This sounds delicious!
Hearty Barley Salad
1 1/2 cups pearl barley
2 tsp. salt
2 cups sliced in two, grape tomatoes
1/4 red onion, small dice
1/4 cup sliced green onions
1/4 cup chopped parsley
Half of a red, yellow and orange bell pepper, diced
Combine 4 cups of water and the barley. Bring to a boil over high heat. Cover and simmer on medium low heat until barley is almost tender. Stir in 2 tsp salt and continue to cook until tender. Drain well; set aside to cool.
Toss in the remaining ingredients.
1/4 cup balsamic vinegar
2 shallots , chopped
2 cloves garlic, minced
1/2 cup olive oil
2 tsp. black pepper
1/3 cup Parmesan cheese
Salt to taste
Combine all the ingredients and whisk until emulsified. Toss with the barley mixture.
Great, inexpensive home cooking ideas!
These are some of my “go-to” recipes when money gets tight – no ramen noodles required (although I do like ramen….)! They all taste amazing and are under $1.42 per serving. The lentil/sausage recipe is the lowest at $.30 per serving – you can’t beat that!
What are your favorite budget-friendly meals? I’d love to hear from you!