This Week’s Receipt
Posted: June 29, 2011 Filed under: Tina Wrote It Leave a commentWe’re in the midst of a lot of stuff right now so….here’s this week’s receipt!
- 6 rolls: 1.50
- eggs: 1.75
- grape tomatoes: 1.83
- bag of carrots: 1.20
- skim milk: 2.18
- veggie sausages: 2.99
- baby potatoes: 1.99
- arugula: 1.99
- mixed nuts w/dried cranberries and ginger: 4.99
- cheese: 2.00
- bananas: .38
- sweet potato: .50
- zucchini: 1.48
- grapes: 1.00
- TOTAL: 25.78
We’ve been really benefiting from our garden this year. So far we’ve harvested a bumper crop of kale, chard, radish greens, lettuce and herbs. Meals this week have included black bean veggie burgers (made with frozen bulk beans and rice we made weeks ago), many salads, pasta with kale, zucchini and sweet potato, hard boiled eggs and rolls (for breakfast), banana bread with nut mixture and baby potatoes cooked in foil with fresh garden herbs. Happy summer folks!
Lettuce Wraps
Posted: June 23, 2011 Filed under: Tina Wrote It | Tags: easy, no cook 4 Comments
We made these last week as a non-cook meal and I forgot how delicious they are. Get some great lettuce, clean and dry the leaves and stuff with vegetables, tofu, sauce and whatever else you can think of.
Sage Dressing
Posted: June 23, 2011 Filed under: Phil Wrote It | Tags: condiments, salad Leave a commentOf all the prepared foods that we don’t buy anymore, one of the things I miss the least is store-bought salad dressing. Making it yourself takes no time at all and it means you can experiment with all different mixtures. Yesterday, I accidentally came across what may be the best home-made salad dressing I’ve ever made. It requires:
olive oil
rice vinegar
fresh sage leaves
1 garlic scape
nayonaisse
a tiny bit of liquid smoke
salt and pepper
Don’t know the measurements – like I said, you just have to use intuition, taste, and a little luck. But if you balance it out just right and blend it up, you will have yourself some very serious salad dressing indeed.
This Week’s Spending
Posted: June 23, 2011 Filed under: Tina Wrote It 2 CommentsSo far we’ve spent very little this week. Namely because of reaping the rewards of our garden (kale and garlic and herbs) and receiving a loaf of bread from our parents on Father’s Day (a little odd, but we’ll take it!).
- frozen peas: 1.16
- dozen eggs: 1.50
- lettuce: 1.50
- radishes: 1.00
- lentils (1lb dried): 1.25
TOTAL: $6.41
What have we been eating? Hard boiled egg and bread for breakfast; lentil/nori burgers w/salad; brown rice and steamed Chinese broccoli (bought in Chinatown last week) with eggs; lentils, brown rice and caramelized onions (Mujaddara); daikon, carrot and black sesame salad and tonight’s up in the air!
Big Biscuits
Posted: June 22, 2011 Filed under: Tina Wrote It 2 Comments
Part of Saturday’s breakfast since we ran out of bread, these yogurt biscuits were fabulous! I followed this recipe and had to use more flour (I just kept adding it until the dough felt right) and used butter instead of margarine. They rose beautifully and were tender and flaky.
Our Garlic
Posted: June 20, 2011 Filed under: Tina Wrote It 3 CommentsLast fall we planted some garlic bulbs and have spent the entirety of spring and early summer gazing upon the huge garlic scapes – waiting to get the go ahead to finally pick the garlic. VOILA! We’re very excited to start cooking with it!
Update on Spending
Posted: June 16, 2011 Filed under: $ Left, Tina Wrote It 2 CommentsIn search of cheap sushi supplies, I decided to hit Hong Kong Supermarket today and wasn’t disappointed! A huge emporium of Asian goods, this place had a ton of stuff and I was a bit overwhelmed. We’re probably going to go overbudget this weekend…maybe not, but I did get a HUGE tub of miso and 50 sheets of nori – which were my only options. The miso will last almost forever and the sheets of nori will keep in the fridge as well. Sushi summer!
- Mirin: 1.29
- Nori: 6.99
- Miso: 4.99
- Mock dock: 1.29
- Daikon: .50
- Sprouts: .75
- Chinese brocolli: 1.50
- Tofu: 1.00 (from the Tofu lady on Bowery and Grand)
- Lettuce: 1.29
- Avocado: 1.36
TOTAL: 20.96 + $4 (total from earlier in the week) + $4 (bought canned beans, bread and pasta yesterday) = $28.96
$1.04 left!
Pizza Party and Receipt Update
Posted: June 15, 2011 Filed under: Tina Wrote It | Tags: dinner party, pizza, receipts 6 Comments
This past Sunday, we had a few friends over for a pizza party. Toppings included cherry, arugula and mascarpone (pictured and inspired by Readymade); anchovies, capers, olives, tomato sauce and mozzarella; fresh dill, feta and beets; and the works – olives, capers, scallions, mozzarella, tomato sauce and feta. Thanks to friends for toppings and Jack Bishop for our go-to pizza dough recipe.
In terms of $$ spending, we used the last of our money from last week on a tiny block of feta. This week, we”ve just spent $4 on eggs, flour and onions. There have been a variety of work events that have provided some extra food to the household, so we’ve been using up our pantry and veggies from the fridge. Probably doing some shopping tonight though.
White Beans with Dill
Posted: June 11, 2011 Filed under: Tina Wrote It | Tags: beans 1 Comment
An adaptation of this recipe (which uses fava beans), we decided to use white beans (cooked in our pressure cooker) and less butter, but everything else was followed to a T. Very easy and super delicious – also good cold the next day for lunch.
Easy Peanut Sauce
Posted: June 10, 2011 Filed under: Tina Wrote It | Tags: peanuts 4 CommentsAs requested by Danielle below. I actually took measurements and meant to write this out because it was some awesome peanut sauce!
Easy Peanut Sauce
- 4 tablespoons peanut butter
- 1 tablespoon brown sugar
- juice of one lime
- 2 tablespoons rice vinegar
- 1/2 – 1 clove minced garlic (depends on how garlicy you want your sauce, I used 1 fat clove)
- 3 teaspoons soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon tahini (if you don’t have it, add another tablespoon of peanut butter and another teaspoon of sesame oil)
- water
To Do:
- Combine all of the ingredients except the water in a blender and blend until a smooth paste is formed.
- Add water until the paste reaches the consistency you want. You could also store the paste in a jar and add water, as necessary, for whatever recipe you need the sauce for. For example, to make a dressing for salad, you would add more water; to make a spread for a sandwich, add less or none!
- Store in airtight container for up to a week.
30 Bucks a Week 
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