Coconut Rice w/Tofu & Eggplant Spicy Stirfry

coconut rice stirfry

Dinner last night was coconut rice with a tofu and eggplant spicy stirfry (Phil’s great dish) with a side of cucumber raita.  I subbed in  leftover Fage for the whole milk yogurt and didn’t have the mint, but it worked.  The cumin hits the spot.  I figured I needed to use up the cukes in our fridge before they went bad and this recipe was great way to use up a bunch – an excellent and simple side.

cucumber raita

I also spent money at the Pioneer last night to finish off the chili.  I got a can of crushed tomatoes ($1.69), a can of whole plum tomatoes ($1.59) (sidenote: why are the crushed ones 10 cents more?!) and a can of corn ($1)=$4.28-$24.78 (leftover for the week)= $20.50 bonus.

For those who are curious, breakfast was a bagel and a hardboiled egg; lunch was leftover chili and cornbread; for snack I had an apple and the above was dinner.  We also had some dessert of green tea soy “icecream” (bought last week) with slivered almonds on top and a bit of cream that Phil’s sister left in our fridge last night (leftover from her plum cake dessert).


Upside Down Plum Cake

Phil’s sister came over tonight and brought this glorious dessert.  It’s an Upside Down Plum Cake and it was delicious.  I hope she tells us the recipe!

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This Week’s Receipt

Finally, a receipt!

coopreceipt9.26.09Not sure if you can tell with some of these ingredients, but we are making some chili tonight to break fast.  Chili and cornbread.  Yum.

So the total was $29.04.

From last week and the week before, we have a combined savings of $23.82 left.  So that means we actually have $24.78 left to spend.  I am thinking it’s staple time.  We should stock up on olive oil and dry goods.


Rainy Sunday

zataar potato

The weather is crappy in Brooklyn this morning. We are getting back at it by indulging in a hearty brunch in the comfort of our own living room. Above are some yukon gold home fries (potatoes from the CSA haul) with zaatar. In the background you can just make out an omelette with green apple and smoked gouda. We topped the latter with some of Tina’s homemade tomato jam.

We ended up running out of coffee, so Tina had to run out to the Pioneer to pick up some Cafe Bustelo for $3. Also, we bough the cheese earlier in the week for $2, but hadn’t reported on it yet.


Easy Roasted Green Beans

easy green beans

Lest you think our polenta meal had no real veggies involved (caramelized onions are so sweet and delicious that it’s hard to think of them as a vegetable), we had these string beans on the side.  Super easy and nothing to clean up if you use foil to line your baking sheet.

Easy Roasted Green Beans

Ingredients:

  • 1lb green beans, trim the ends (I snip with scissors)
  • salt and pepper
  • olive oil
  • red pepper flakes
  • 2 cloves garlic (minced or use a garlic press)

To Do:

  1. Preheat oven to about 400F.  Line a baking sheet with tinfoil.
  2. Place the trimmed and washed beans on the baking sheet.
  3. Pour a small glug of olive oil over the string beans.
  4. Sprinkle salt, pepper and crushed red pepper flakes over the string beans.
  5. Do the same with the garlic.
  6. Make sure your hands are washed.  Use them to mix everything together on the baking sheet.
  7. Pop the baking sheet in the oven for about 20-25 minutes (I wanted them ROASTED).
  8. Eat.  Add more spices if you desire.

We bought some rolls the other night for $1 and I broke down and bought some green tea soy icecream (it was on sale). It cost $3.50. Total: $4.50 – TOTAL FOR THE WEEK: $16.99


Polenta w/Broadbeans, Sage & Caramelized Onions

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This was a total comfort food meal, although not too terrible for you, like most comfort foods.  I wanted some warm, creamy and with lots of flavor, but didn’t want to do any grocery shopping.  Monday night, I picked up the broadbeans from Key Foods and a meal was born!

Polenta w/Broadbeans, Sage & Caramelized Onions

Ingredients:

For Polenta:

  • 1 cup cornmeal
  • 4 cups water
  • pinch of salt
  • wee bit of butter or olive oil

For Broadbeans w/Sage & Caramelized Onions

  • 1 large can of broadbeans
  • 1/4 cup chopped sage leaves (from our herb garden)
  • olive oil
  • salt and pepper to taste
  • dash of white wine, optional
  • 4 onions,  sliced thinly

To Do:

For Polenta:

In a large pot, boil 4 cups of water.  Once it starts boiling,  add the cornmeal in a thin stream and whisk constantly (be careful not to get polenta bubbling up and burning you!).  Keep whisking for a minute or two until the cornmeal is absorbed.  Reduce heat to the lowest it can possibly get to and put a lid on it.  Keep checking in on it and use a long handled wooden spoon to give it a couple of stirs so it doesn’t stick to the bottom.  Keeping a lid on the pan allows the moisture to build up, so you don’t have to keep constantly whisking.  This should take about 30-40 minutes.  If you want a more liquid polenta, add more liquid.  If you want something more solid, uncover the pot for the last few minutes of cooking, but keep stirring!

For the Broadbeans w/Sage & Caramelized Onions:

Caramelize the onions first.  Heat up some olive oil in a large pan and add the onions.  Stir them around a bit until they start to brown.  Cover and reduce heat to a simmer.  Like the polenta, check on these occassionally and give them a good stir to prevent them from burning.  When they are all a delicious golden brown color and smell amazing, they are done.  Put in bowl and set aside.

Using the same pan, add a bit of olive oil and add the sage over medium heat.  Let the sage sizzle for a bit and add the beans (rinsed from the can).  Stir and add a splash of white wine or water.  Cover and let the beans cook through on a simmer.

Plating:

Put polenta in a bowl.  Add the beans and sage.  Top with caramelized onions and a bit of Parmesan cheese if you like.  Swoon.


Update: another $5 spent

$3 on tofu (arg, this is what we get for not going to the Coop) and $2 on a rather large block of smoked gouda (that’s a deal).  Update on the week: $12.49