Author Archives: emmarudolph

A Romantic Quiche

Posted by emmarudolph in Uncategorized and tagged with , , , , , , , ,

Happy National Single’s Awareness Day!! This year I will not be wasting away as a singleton on Valentine’s Day, gorging myself with chocolates and sappy romance movies. No, this year I will gorge myself with chocolate, sappy romance movies, AND wine! Big changes this year: still single, but now legal! Ya win some, ya lose some? What can I say! In spite of my not-so-spitefulness for being single, I do have a recipe for you folks, single or taken. Whether you share it with your lovey or savor it alone, there’s something a tad romantic, and undeniably chic about a lovely quiche. (For the record, if I did have someone to bake a quiche for on this special day, might I suggest baking it in heart ramekins or cutting slices out with a heart cookie cutter. Awe!)

Nothing Says Romance Like a Quiche Straight From the Oven….OR This…

There are two things I love about quiches:

1.) They make a great breakfast, lunch, snack, or dinner. Quiches are truly an unbiased meal. And they are best accompanied by a green salad with a simple vinaigrette, like this one.

2.) You can buy a pre-made pie crust, and save yourself some time and ingredients for about $3 or you can follow the video recipe on this page. Also, you can fill a quiche with whatever sounds appealing to you. Some suggestions: different cheeses such as parmesan, mozzarella, brie, or swiss; mushrooms; spinach; bacon; sausage; asparagus; bell peppers; olives.

Caramelized Onion, Broccoli, and Cheddar Quiche

Makes about 6 servings

  • 1 tablespoon olive oil -  one quart extra virgin olive oil runs about $5 at most grocery stores and will last you a long time
  • 3/4 cup yellow onion, diced -  about $1
  • 1/2 teaspoon honey -  about $3 for a 12 oz jar
  • dash of salt and pepper
  • 4 eggs -  approximately $2 for a dozen
  • 1/2 cup non-fat Greek yogurt -  $1.50
  • 1/2 cup shredded cheddar cheese -  about $2.50 for a 6 oz block
  • 1/2 cup broccoli heads, cooked and diced -  about $2 for a frozen bag or about $2.50/pound fresh
  • 1 pre-made pastry or pie crust -  $3

Approximate cost: $7.50 which makes 6 servings at $1.25 each

Approximate cooking time: 40 minutes

Preheat the oven to bake 400. Heat olive oil in a small sauce pan over medium-high heat. Add diced onions, honey, and salt and pepper to taste to sauce pan. Cook for about 5 minutes, stirring occasionally, until onions are translucent and slightly browned. Mix eggs, yogurt, and shredded cheese in a bowl.

Mix eggs, yogurt, and cheese

Mix eggs, yogurt, and cheese

Distribute onions and broccoli (and any other desired ingredients) inside pie crust.

Place ingredients in pie crust

Place ingredients in pie crust

Pour egg, yogurt, and cheese batter (after being fully whisked together) on top of ingredients.

Distribute batter on top of ingredients

Distribute batter on top of ingredients

Smooth the surface of your quiche, making sure ingredients are well distributed.

Pre-baked

Pre-baked

Bake at 400 for 35 minutes until you can poke the center of the quiche with a toothpick and it comes out clean. Allow quiche 10 minutes to cool out of the oven before enjoying.

Enjoy!

Enjoy!

Recovering from the Super Bowl with Chinese Eggplant

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You know that feeling, when you’re somewhere between wiping the duck sauce off your duvet cover and realizing you no longer fit in any of your jeans? Yeah you know what I’m talking about. The tragic aftermath of Super Bowl weekend. (Not to mention the depression that follows your team loosing – The Patriots, obviously- bummer…)

http://mylitter.com/deals/39-free-recipes-for-the-big-game/attachment/superbowl-food/

If your weekend looked something like this, don't fret- cook eggplant!

If you’re weekend went anything like mine, that being you spent your weekend in Miami, FL at a double header horse show competing for your college’s equestrian team, then you’ll know what I mean when I say I’m especially in need of incorporating a whole lot of healthy into this week. The College of Charleston equestrain team is notroious for having a massive spread of deliciously tempting but oh so highly caloric food at every event. The buffets are nothing short of an average man’s once a year Super Bowl blowout meal…except this year I experienced it three days in a row. Like I said, time to eat HEALTHY! So with the inspiration of an amazing dish I had in a restaurant in Flushing, Queens (the less commonly known but mind blowing Chinatown of NYC), I devised this super simple, healthy, satisfying eggplant recipe. I served my eggplant with Ahi Tuna steaks (frozen from Trader Joe’s) and whole grain rice and it was heaven on a plate!

A note on scallions: Scallions taste like a mix between chives and onions. Mild in flavor, except for the white part that is considered the “bulb.” They are very yummy and go nicely with nearly anything: eggs, chicken dishes, pasta, soup, etc. This is what a scallion looks like:

Scallions

Scallions

Sweet and Savory Chinese Eggplant

Makes 2 servings

  • 1/4 cup vegetable stock -  $1.50 for a standard sized 28 oz carton
  • 1 pound eggplant cut into 1-2 inch cubes-  about $2.50 per pount
  • 3 large cloves garlic, diced-  I like to buy pre-peeled cloves to make life easier, about $1.50 for one bulb
  • 1/2 teaspoon minced ginger -  about $2.50 for a 23g jar
  • 1 1/2 tablespoons soy sauce -  about $3 for a 10 fl oz bottle
  • 2 teaspoons honey -  about $3 for a 12 oz jar
  • 4 scallion branches, chopped -  about $1.50 for a bundle

Approximate cost: $4.50, which makes 2 servings at $2.25 each

Approximate cooking time: 15 minutes

Heat the vegetable stock in a large sauce pan over medium high heat. Add eggplant.

Add cubed eggplant

Add cubed eggplant

Cook for about 10 minutes, stirring occasionally, until eggplant begins to soften and darken. Add garlic, ginger, soy sauce, honey, and scallions. Cook for 5 more minutes, stirring occasionally.

Serve immediately. Add a squirt of Sriracha for a spice kick or more soy if you desire a saltier taste.

Chinese Eggplant with Ahi Tuna Steaks and Whole Grain Rice

Chinese Eggplant with Ahi Tuna Steaks and Whole Grain Rice

Chicken Piccata, a Makeover, and Stalking

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As you can see, nevernothungry is getting some changes. It’s only mid blog makeover, but still, I hope you’re even a little bit as excited as I am. Special thanks to Hanna Bulger at good girl graphics for her creative eye and expertise!

You know what I love about Chicken Piccata? Everything! Lightly breaded, tender slices of chicken breasts in a delicious wine and lemon sauce with tart capers. Add a glass of Pinot Grigio and a side of whole wheat pasta and I’m heaven. (I ask myself everyday how I ended up a 30-year-old mother in the body of a college student…. scroll to the bottom of the page for more boring stuff about me)

What’s awesome about this piccata recipe is that you can easily substitute the chicken for virtually any other protein. Shrimp or mahi-mahi are equally delicious and compliment the piccata sauce well. Buying frozen fish is cheapest (Trader Joe’s has exceptionally low prices) but make sure the fish is fully defrosted before cooking. A side note on capers: For those of you who haven’t had capers before, they’re basically a combo of olives and pickles in the form of tiny, juicy balls. They add a nice salty taste to the sauce.

My poorly documented chicken piccata

My poorly documented chicken piccata

A much more appetizing photo of chicken piccata (http://homecookinginmontana.blogspot.com/2010/04/chicken-picattaquick-dinners-part-1.html)

A much more appetizing photo of chicken piccata

Chicken Piccata

Makes 4 Servings

  • 1 tablespoon olive oil -  one quart extra virgin olive oil runs about $5 at most grocery stores and will last you a long time
  • 1/4 cup whole wheat flour-  a 4 pound bag costs about $2-3 and will last you a long time
  • 1/4 cup whole wheat bread crumbs -  $2 for 15 oz.
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound boneless, skinless chicken breasts -  about $3-5 or $5-7 for organic chicken
  • 1/2 cup low sodium chicken or vegetable stock -  $1.50 for a standard sized 28 oz carton
  • 1/4 cup white wine -  a cheap $3 bottle works fine
  • 1 large lemon -  about $1
  • 3 tablespoons capers -  about $3 a jar

Approximate cost: $7.50, which makes 4 servings at $1.87 each

Approximate cooking time: 20 minutes

Preheat oven to 300. Heat oil in a skillet over medium-high heat. In a shallow bowl, combine flour, bread crumbs, salt and pepper. Cut chicken lengthwise into strips, approximately 1-2 inches wide. Coat both sides of chicken in flour/bread crumb mixture. If mixture does not adhere well, add a little lemon juice to the chicken before coating.

Chicken should look like this before going into the hot pan

Chicken should look like this before going into the hot pan

Cook chicken in pan, five minutes on each side until coating is crispy and chicken is white through the center. Place skillet in oven.

Chicken should look like this before placing in oven

Chicken should look like this before placing in oven

In a separate sauce pan, heat stock and wine over high heat. Cut lemon into thin slices and add to simmering sauce. Add capers and let boil for about 5 minutes. If thicker sauce is desired, stir in whole wheat flour until consistency is reached.

Piccata Sauce

Piccata Sauce

Remove chicken from oven and combine with sauce. Serve hot!

A terrible photo of my chicken piccata, 5-minute zucchini, and roasted squash

A terrible photo of my chicken piccata, 5-minute zucchini, and roasted squash

Enough about piccata, more about me! I’ve been doing a lot of stalking lately. Stalking blogs. Food and fashion mostly, like these ones:

http://www.skinnytaste.com/

http://www.hungrymeetshealthy.com/

http://galmeetsglam.com/

http://www.mystylepill.com/ – (give me this girl’s wardrobe!!!)

AND lots and lots of friends’ blogs for study abroad. So jealous of all you guys bopping around Europe and South America! To think it was almost exactly one year ago I left for Spain.

At least I’m still getting a little travel in… I’ve just returned from an amazing weekend in southern Florida. My friend and I took a spontaneous road trip to watch the Wellington Winter Equestrian Festival (WEF). WEF is basically a giant horse show that attracts the most elite, and often international, riders. I was in equestrian heaven! Every horse/rider combination I’ve ever been in admiration of since I can remember was there. And I got to stalk them in the flesh! Although 24 hours of my weekend was spent in a car driving from Charleston to Wellington and back, the few hours of 85 degree Florida sunshine I was able to enjoy were absolutely perfect. Undoubtedly the best part of the weekend was eating real French crepes (banana and nutella) and watching the big eq! Amazing!

The dorkiest photo ever but I felt it was a must for my first time WEF experience

The dorkiest photo ever but I felt it was a must for my first time WEF experience

AND LAST BUT NOT LEAST, a special request to my adored readers. If you have a Pinterest, Twitter, Facebook, a blog, whatever would you PLEASE help me spread the word of nevernothungry.com by posting the site on one of your pages? Thank you, thank you, thank you

Easy Chicken Tortilla Soup and a Chocolate Tasting

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I’ve been suffering from serious writer’s block lately. Not ideal for blogging and especially not ideal for passing three writing-based classes. On top of having absolutely no genuine creative thoughts as of lately, I’m also on day 10 of a cold that just won’t seem to go away….uh oh, I’m doing that thing where bloggers just whine about their lives. Better get to the good stuff. Chicken tortilla soup will make all your woes go away! MAKE THIS! It will make you feel good; it’s healthy, hearty, and DELICIOUS! Just look at that….

Easy Chicken Tortilla Soup

Soups recipes can be difficult, time consuming, and use lots of complicated kitchenware. This recipe is not. If you are so fortunate to be the proud owner of a Crock-Pot, you can simply place all the ingredients listed below (*instead of roasting the pepper, cut off the top, remove seeds, and cut into strips) into the Crock-Pot on high for 3-4 hours. Before serving, cut the chicken into pieces. Add garnish, as you would with the stove-top cooked version

Makes 5 Hearty Servings

  • 1 bell pepper -  about $1
  • 1 pound boneless skinless chicken breasts -  about $3-5 or $5-7 for organic chicken
  • 2 tablespoons olive oil -  one quart extra virgin olive oil runs about $5 at most grocery stores and will last you a long time
  • 1 yellow onion, diced -  about $1
  • 4 garlic cloves, diced -  I like to buy pre-peeled cloves to make life easier, about $1.50 for one bulb
  • 1 4-oz can diced green chilies, drained – about $1.50
  • 1/2 teaspoon cumin (optional) -  an average 13g costs about $3-4 and will last you for years
  • 1/2 teaspoon chili powder (optional) -  an average 13g costs about $3-4 and will last you for years
  • 1 can hominy, rinsed and drained -  about $1.50
  • 1 14-oz can diced tomatoes -  about $1.50
  • 1 1/2 quart chicken broth (6 cups)  – about $4

For the Garnish:

  • 2 corn tortillas, sliced lengthwise into fifths -  about $3 for a pack of 12 (you can freeze what you don’t use)
  • 3 tablespoons fresh cilantro, chopped -  about $2 for a large bunch/ 1 oz
  • 1 lime, sliced -  about .70¢
  • 1 avocado, sliced -  about $1.25

Approximate cost: $15, which makes 5 servings at $3.00 each

Approximate cooking time: 45 minutes

A side note on hominy: Hominy is a grain, it’s like corn, and its kind of confusing so read about it here. What I can tell you is that hominy makes this soup incredibly filling (that’s a good thing!) and its unique and y’all should be branching out in your culinary endeavors….

This is hominy.

This is hominy.

Preheat oven to 400. Wrap one bell pepper in tin foil. Bake for 30 minutes, until slightly browned.

Your pepper should look something like this

Your pepper should look something like this

Meanwhile, bring a large pot of water to boil. Add the chicken breasts, reduce heat and simmer for about 30 minutes, until breasts are cooked through. The chicken should be white through the center.

Not very appetising, I know but this is step 2

Not very appetising, I know but this is step 2

Drain and set chicken breasts aside to cool. Chop into bite size pieces. You can also shred it with your fingers. Oooh fun! Remove bell pepper from foil (CAREFULLY, it’s hot!) and let cool. Cut off stem, remove seeds, dice pepper.

Starting to look yummy again (I hope)

Starting to look yummy again (I hope)

Place a large soup pot over medium-high heat. Add 2 tablespoons olive oil and diced yellow onions. Stir occasionally for about 5 minutes until onions become translucent. Add diced garlic and drained diced green chilies, chili powder and cumin. Stir.

Onions, garlic, diced chillies

Onions, garlic, diced chillies

Add diced tomatoes, drained hominy, chicken stock, diced chicken, and pepper.  Stir and bring to a boil

Add diced tomatoes, drained hominy, chicken stock, diced chicken and pepper. Stir and bring to a boil

Add diced tomatoes, drained hominy, chicken stock, diced chicken and pepper. Stir and bring to a boil

Prepare garnish

Cut ingredients like so

Cut ingredients like so (*not shown: lime)

Place garnish on the bottom of a bowl, squeeze in lime juice, serve soup hot on top of garnish

Pouring soup on top of garnish

Pouring soup on top of garnish

Finished product! Tada!

Finished product! Tada!

On a side note…. I’ve just broken my almost one month hiatus from chocolate! Don’t ask me what I was thinking. All I know now is I can not live without chocolate. So to celebrate my re-entrance in the chocolate world, I had a little chocolate tasting. Not quite as glamarous as it sounds- pathetic, really since I’m in my room, alone, with a glass of milk. Here’s what I got

chocolate heaven?

chocolate heaven?

I HIGHLY recommend the ‘Lake Champlain Peppermint Crunch Dark Chocolate’ with real chunks of peppermint in it….OMG!

This and That

Posted by emmarudolph in Uncategorized and tagged with , , , ,
A new semester has begun. 8am classes have become a tormenting part of my routine as well as devouring open-faced pb&js en route to class. Already, the tone of this semester is busy, busy, and you guessed it, more busy. So busy, in fact, I couldn’t even get it together to write a proper recipe. So below I’ve offered some of my best tips for quick snacks, lunches, and some useful $ saving links.
HealthIER Tuna
Instead of turning tuna, an uber-healthy, cheap, and easy meal, into a vehicle for fat (i.e. America’s favorite: MAYO), try this yummy mayo subsitute. Way less fat content and more flavor (believe it or not!)
  • 1 can tuna, drained
  • 1 tablespoon nonfat Greek yogurt
  • 1 teaspoon mustard
  • pepper to taste

Even Better Tuna!!
As my wonderful and intelligent, but occasionally culinary-challenged, roommate reminded me the other day, making a delicious sandwich is not something that comes naturally to the average college student. So, if you are one of those kids in need of expanding your horizons beyond ham and cheese, look no further! This sandwich is satisfying, easy, and fulfills three major food groups: vegetables, grain, and protein.

  • 2 slices whole grain bread
  • 3 oz of tuna (see recipe above) or sliced turkey
  • ¼ of an avocado
  • handful of spinach or dark lettuce leaves
  • thinly sliced yellow onion
  • salt and pepper

Toast the bread, spread avocado on one slice. Place spinach on toast. Place tuna on top of spinach, followed by onion and salt and pepper. Place toast on top….eat

1 Minute Homemade Dressing
This dressing (which is actually a vinaigrette) is a staple in my house. Super easy to make and has a very light taste that goes with almost any salad. I find it’s much easier to keep these three basic ingredients in my kitchen rather than a bottle of dressing that goes bad quickly.

Makes 4 Servings

  • 1 teaspoon mustard
  • 4 tablespoons olive oil
  • 3 tablespoons red wine or balsamic vinegar

Whisk all ingredients together

Helpful Websites:

The Most Common Cooking Mistakes: http://www.cookinglight.com/cooking-101/techniques/cooking-questions-tips-00400000064986/print-index.html

Great $$ saving tips: http://www.thekitchn.com/15-money-saving-163431

Frittata

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Final exams are finally done for the semester and what an epic pain in the butt they prove to be every year. That’s why, this year, everyone should reward themselves and their equally suffering friends, with a tasty brunch of frittata and mimosas! (Must be 21 or older or have a killer id ;) )

Goat Cheese and Veggie Frittata with Mimosa

Goat Cheese and Veggie Frittata with Mimosa

A frittata is essentially a large, baked omelet. Also similar to a low-fat quiche without a crust. As with most of my recipes on my blog, feel free to substitute or add on any ingredients (besides the eggs, obviously- those are essential). I made my frittata before leaving for winter break, so I put any and everything that was in the refrigerator and freezer in it. Some other recommended ingredients: mushrooms, asparagus, bell peppers, parmesan cheese, leftover ham or bacon, etc.

Goat Cheese and Veggie Frittata

Makes 4 servings

  • 1 tablespoon olive oil -  one quart extra virgin olive oil runs about $5 at most grocery stores and will last you a long time
  • 1/4 cup diced yellow onion -  about $1
  • 1/2 cup diced tomato – about $1
  • 3/4 cup broccoli, diced -  *use just the head* about $2 for a frozen bag (which must be defrosted before cooking) or about $2.50 per pound, fresh
  • 1.5 cups spinach -  about $2 for a small bag
  • 6 eggs – approximately $2 for a dozen
  • salt and pepper to taste
  • 2.5 oz crumbled goat cheese – about $2.50 for 4 ounces

Approximate cost: $5, which makes 4 servings at $1.25 each

Approximate cooking time: 25 minutes
Preheat oven to bake 400. Heat oil in a large, deep skillet over medium-high heat. Add diced onions, stir occasionally for about 4 minutes until soft and translucent.

Cook onions in a large, deep skillet

Cook onions in a large, deep skillet

Add tomatoes, broccoli, and any other vegetables of your choosing. Stir occasionally for about 2 minutes until softened.

Cook vegetables until slightly softened

Cook vegetables until slightly softened

Add the spinach, stir until all leaves are wilted and mixed in with other veggies. Distribute vegetable mixture throughout the pan. Turn off heat on stove.

Add spinach

Add spinach

Whisk 6 eggs in a large bowl. Stir in 1 tablespoon of water and salt and pepper to taste.

Whisk eggs

Whisk eggs

Pour whisked eggs directly over vegetables in skillet. Sprinkle goat cheese evenly on top of egg mixture.

Ready for baking

Ready for baking

Bake in oven for 12-15 minutes until frittata is puffy but not wet or soupy. Let cool for a few minutes before cutting.

Finished!

Finished!

To make Mimosas:

Mix one part champagne (or sparkling wine) with one part orange juice. Enjoy!

Bagged Dinner

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The solution to cooking a multi-ingredient dinner without using a single pot or pan! The only necessary supply needed is about one square foot of parchment paper. (One 70 sq foot roll costs about $2) This dish is ridiculously healthy because it uses no added fat. Additionally, you can add as many vegetables as you like, of any variety. Some other add-ons that might work well: thin slices of lemon, olives, baby potatoes sliced in half, bell peppers, celery, etc. Also, you may substitute the fish with any type: sole, cod, haddock, salmon, swordfish, shrimp, scallops. **All ingredients must be defrosted before cooking**

Baked Fish Dinner

Mahi mahi baked with onions and tomatoes and a side of steamed bok choy

Mahi mahi baked with onions and tomatoes and a side of steamed bok choy

Makes 1 serving

  • 3-6 oz piece of mahi mahi (the fish so nice, they named it twice ;) ) – about $7/pound frozen
  • 1 teaspoon soy sauce - about $3 for a 10 fl oz bottle
  • 1/4 teaspoon minced fresh ginger - about $2.50 for a 23g jar
  • 1 teaspoon lemon juice -  about $1 for a fresh lemon or $2 for a 10 oz. bottle
  • 1/4 cup chopped onion - a little less than $1
  • 1/4 cup chopped tomato- a little less than $1

Approximate meal cost: $4.75
Approximate cooking time: 30 minutes

Pre-heat oven to bake 375. Place 1 square foot sheet of parchment paper on a baking sheet. Place fish in center of parchment paper. Add soy sauce, ginger, lemon juice, and any other desired seasoning.

Add seasoning to fish

Add seasoning to fish

Add chopped vegetables on top of fish

Add vegetables on top of fish

Add vegetables on top of fish

Secure parchment paper into a closed pouch using either staples, paper clips, or string to tie it. This keeps all the flavors and moisture locked in while baking.

Form into a pouch before baking

Form into a pouch before baking

Bake for 20 minutes. Remove from oven and carefully (using oven mits), cut open pouch. Turn oven to Broil High, and broil for 5-10 minutes until fish and vegetables are slightly browned and crispy. Enjoy with a whole grain carb for a balanced meal!

After broiling

After broiling

Yum! So fresh and healthy and hardly any cleaning up to do!

Yum! So fresh and healthy and hardly any cleaning up to do!

Not So Buttery, Butter Chicken

Posted by emmarudolph in Uncategorized and tagged with , , , ,

Finalllly, food blogging inspiration has resumed. I apologize to all of you who’ve been anxiously waiting on the edge of your seat for the next recipe….and I realize that’s a lot of you considering, well, I have 2 official ‘followers’ and about 15 views a day…Anyway… I just made this recipe for the first time today and I’m already OBSESSED. I’m a huge Indian food lover but it’s so damn expensive, so I decided to experiment a little and see if I could just create some of the same goodness in my own kitchen. The result: there aren’t enough words in the thesaurus for ‘amazing.’ Even if you don’t love Indian food, I would highly suggest giving this simple, savory, and relatively healthy dish a try because it’s very much an improvised-Indian dish with less of the true Indian spices.

Some notes on this dish: There are a lot of optional add-ins that can be made to this dish. If you wish to add more vegetables, spinach and/or peas make great additions. Just add about a cup at the same time you add the onions. (The one cup of marinara sauce used in the dish counts as two servings of vegetables.) For a spicier dish, add one teaspoon of diced jalapenos or 1/2 teaspoon cayenne pepper with the onions. If you desire a creamier dish, add 1/4 cup nonfat, plain yogurt with the marinara sauce. Do NOT, however, substitute butter for olive oil and do not skimp on spices-  all four, but especially the curry, are essential in creating an amazing aromatic flavor…. Also, this rice dish is insanely good, especially when paired with butter chicken. (Use brown rice, not white for a healthier substitute.)

Butter Chicken

Makes 2 (hefty) servings

  • 3 tablespoons butter -  about $2 for a 4-pack of butter
  • 1 pound boneless, skinless chicken breasts, cubed -  Approximately $3-5 or $5-7 for organic chicken
  • 1/2 yellow onion, diced -  about $1
  • 3 cloves garlic, diced -  Make life easier, buy pre-peeled. Approximately $1.50 for one bulb
  • 1/2 tablespoon fresh ginger, chopped – In continuation with making life easier, buy pre-chopped for about $2 a jar that will last a long time.
  • 1/2 teaspoon curry powder -  (*For all four spices*) – an average 13g costs about $3-4 and will last you for years
  • 1/8 teaspoon cumin
  • 1/8 teaspoon turmeric
  • a dash of cinnamon
  • a few dashes of salt and pepper
  • 1 tablespoon fresh cilantro, chopped -  1 oz (which is a lot more than it sounds like) costs about $2
  • 1 cup marinara sauce – buy the most basic, non-flavored brand possible (I enjoy Trader Joe’s ‘Tomato Basil Marinara’), 1 pound jar (4 cups) costs about $2

Approximate meal cost: $7.50, which makes 2 servings at $3.75 each
Approximate cooking time: 25 minutes

Melt butter in a large, deep skillet over medium-high heat. Add cubed chicken to melted butter.

Add raw chicken to melted butter

Add raw chicken to melted butter

Stir occasionally, making sure chicken is cooked evenly. If chicken begins to stick to skillet, add vegetable or chicken stock. Chicken should be fully cooked after 8-10 minutes. Lower heat to medium and add onions, garlic, and ginger.

Add onions, garlic, and ginger to skillet over medium heat

Add onions, garlic, and ginger to skillet over medium heat

Stir occasionally and cook for another 5 minutes until onions are mostly translucent. Add curry, cumin, turmeric, cinnamon, salt, pepper, and cilantro.

Add spices and stir

Add spices and stir

Add marinara sauce, stir, and let simmer for an additional 5 minutes.

Add sauce to spiced chicken

Add sauce to spiced chicken

Serve warm over rice with a few leafs of fresh cilantro on top.

Butter Chicken on Whole Grain Spiced-Jasmine Rice

Butter Chicken on Whole Grain Spiced-Jasmine Rice

Sunday Dinner: Turkeyloaf with Sweet and Spicy Sweet Potato Fries

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Turkeyloaf with sweet and spicy sweet potato fries

Turkeyloaf with sweet and spicy sweet potato fries

Turkeyloaf

An alternative take on traditional meatloaf that substitutes beef for lean turkey meat but does not compromise on flavor. My friends and I make this weekly when we get together for dinner. It’s so easy to make but it makes you feel really accomplished- like, hey look at me, I just made a turkeyloaf! Sounds impressive, right? (Onion mixture can be made a day or a few hours ahead to save time.)

Makes 4 servings

  • 1 tablespoon olive oil -  one quart extra virgin olive oil runs about $5 at most grocery stores and will last you a long time
  • 1 yellow onion, diced -  about $1
  • 4 cloves garlic, chopped -  I like to buy pre-peeled cloves to make my life easier. Approximately $1.50 for one bulb
  • 1/2 cup low sodium chicken or vegetable stock -  $1.50 for 28 oz
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon basil or thyme -  an average 13g costs about $3-4 and will last you for years
  • 1 tablespoon worcestershire sauce – a 10oz bottle costs about $4 and will last a long time
  • 1.3 pounds/20 oz lean ground turkey meat – about $5, look for 99% lean meat
  • 1/3 cup whole wheat bread crumbs -  $2 for 15 oz.
  • 2 eggs -  approximately $2 for a dozen
  • 1/4 cup ketchup -  about $2

Approximate meal cost: $8, which makes 4 servings at $2 each


Approximate cooking time: 55 minutes

Preheat oven to bake 350. Heat oil in a sauce pan over medium-high heat. Add onions, and let cook for about 2-3 minutes before adding garlic. When oil dries out, continually add stock to keep moisture in the pan. Add salt, pepper, basil, worcestershire sauce, and remaining stock. Cook until onions are translucent, then let cool.

Finished product of onion mixture

Finished product of onion mixture

In a mixing bowl, combine turkey meat, bread crumbs, eggs, onions and the sauce. You may have to use your hands to thoroughly mix all ingredients. On a tinfoil covered baking sheet, mold the turkey meat into two or three little loafs (resembling bread.) Sprinkle any fallen onions on top. Distribute ketchup evenly across meat. Bake for 40 minutes.

Turkeyloafs before being baked. Be sure to cover them thoroughly in ketchup to keep them moist!

Turkeyloafs before being baked. Be sure to cover them thoroughly in ketchup to keep them moist!

*Test for doneness by cutting a slit in the center of the loaf to check that meat is brown completely through.*

Fresh outta the oven!

Fresh outta the oven!

Sweet and Spicy Sweet Potato Fries

This recipe takes a ‘superfood’ (sweet potatoes) and makes them even more super. Cayenne pepper and cinnamon are loaded with antioxidants and other good stuff to fight the bad stuff in you. But seriously, these are delicious and oh-so healthy! Dip ‘em into ketchup for a healthy serving of lycopene or enjoy them on a salad for a carbohydrate kick!

Makes 4 servings

  • 2 sweet potatoes, washed – about $2/pound
  • 2 teaspoons olive oil -  one quart extra virgin olive oil runs about $5 at most grocery stores and will last you a long time
  • 1/2 teaspoon cayenne pepper -  an average 13g costs about $3-4 and will last you for years
  • 1/2 teaspoon paprika -  an average 13g costs about $3-4 and will last you for years
  • 1/2 teaspoon cinnamon -  an average 13g costs about $3-4 and will last you for years
  • salt and pepper to taste

Approximate meal cost: $2.50, which makes 4 servings at .63¢ each


Approximate cooking time: 35 minutes

Pre-heat oven to bake 375. Cut off ends of potatoes. Cut potatoes length-wise into 1 to 2 inch wedges. (See picture below…You’re going to have to put some muscle into, they’re a tough root vegetable to cut raw) Grease a baking sheet with olive oil. Place the potato wedges on the baking sheet, not overlapping. Drizzle a little more oil, cayenne pepper, paprika, and cinnamon on top of potatoes. Bake for 15 minutes; flip the potatoes onto opposite side; bake for another 15 minutes. Potatoes are done when they begin to crisp on the outside and are soft through the center.

Pre-baked sweet potato fries

Pre-baked sweet potato fries

Braised Leeks

Posted by emmarudolph in Uncategorized and tagged with , , ,
Braised leeks over whole wheat fettuccine with steak

Braised leeks over whole wheat fettuccine with steak

Braised Leeks

This recipe makes for an amazing side dish or topping on pasta. If you’re not familiar with leeks, they taste kind of like if celery and yellow onions had a baby. The braising gives the leeks an amazing soft, silky texture. I call this recipe a “comfort food” because it’s a little heavy on the butter (which makes it oh-so delicious), AND it doesn’t kill you to indulge once in a while!
(This recipe was inspired by thekitchn.com’s ‘Leeks braised with wine and garlic’ recipe)

*A note on leeks: Leeks can come as they are, which is large, stalky and intimidating or trimmed and ready for cooking. I’m personally biased towards Trader Joe’s trimmed leeks, but if you don’t have a Trader Joe’s in the area, most grocery stores sell non trimmed leeks. Be sure to wash them thoroughly and trim off the top and bottom by 1/2 inch. Also, if you choose to double this recipe, add about 5 more minutes of cooking time on the stove top and in the oven.

Trimmed Leeks

Trimmed Leeks

Makes 2 servings

  • 3 tablespoons butter -  about $2 for a 4-pack of butter
  • 6 oz or about 1/4 pound fresh leeks, washed and trimmed -  about $3
  • 2 small shallots, chopped (optional) – approximately $3 for 1/2 pound
  • 4 large garlic cloves, diced -  I like to buy pre-peeled cloves to make my life easier. Approximately $1.50 for one bulb
  • 1 teaspoon salt
  • 1 teaspoon pepper 
  • 1/3 cup white wine -  $3 for a cheap bottle, I recommend ‘Charles Shaw’ from Trader Joe’s aka ‘3-Buck Chuck’
  • 1 tablespoon lemon juice -  a little less than $1 for a fresh lemon or $2 for a bottle that will last you a long time

Approximate meal cost: $5.00


Approximate cooking time: 45 minutes

Pre-heat oven to bake 350. Heat butter in a large skillet over medium-high heat. Thoroughly wash the leeks before trimming them into approximately 1/8 inch rounds. Add leeks, shallots, garlic, salt and pepper to melted butter. Stir and lower heat if garlic begins to darkly brown. Let all ingredients simmer on the stove top for about 6 minutes until garlic and leeks begin to soften.

Before cooking in the oven

Before cooking in the oven

Stir in wine and lemon juice and cook in oven for 30-35 minutes until leeks are soft (almost melt in your mouth) and moist.