Use What You've Got

One of the main premises of "Cooking with a Plan" is to buy ingredients when they're on sale and use them in several different recipes. Furthermore, use the leftovers from those recipes to make new meals!

Here's an example of buying ingredients on sale and using them effectively:

Two weeks ago, frozen raw shrimp was on sale at Giant. I bought a 2 lb bag. This week, cherry tomatoes were 2 for $4 and bagged greens were 2 for $4 at Wegman's.

Last week, I didn't have much food in the house and decided to use some of the shrimp I had bought as a base for a meal. I discovered some delicious portobello frozen raviolis in the freezer and a jar of vodka sauce in the pantry. I also had a small piece of stale bread from earlier in the week.
I sliced the bread and brushed it with olive oil. I sprinkled some Mrs. Dash Italian Seasoning over them and placed the slices on a cookie sheet. I broiled the bread for no more than 5 minutes (keep an eye on it!). Meanwhile, I thawed a handful of shrimp and peeled them. I also got a small pot of water boiling and cooked the ravioli. After a very quick saute of the shrimp, I tossed the cooked ravioli into the pan and then the vodka sauce. The shrimp and ravioli heated up the sauce and we were good to go. I wish I had gotten a picture of it because the bread was all golden and delicious and the ravioli looked much more decadent than a last minute meal should look.

Ok, now flash forward to this week. I made the Barley Salad with Chicken and Corn early in the week. This used up one of the pints of tomatoes and one bag of greens (baby spinach) and all the chicken I had in the house. As expected, I was flipping through Everyday Food Magazine when I was making my grocery list and saw that there was another recipe that would use the second pint of tomatoes, the second bag of greens, and the frozen shrimp that I bought on sale last week. With about ten minutes of planning, I was able to effectively use all the food I had purchased.

The biggest reason I like to cook with a plan is because I HATE wasting food (and money!). You think that you are getting this great deal when you get the 2 items for x amount of dollars, but then you never use both things. I've thrown away many bags of unused lettuce or pints of tomatoes because they spoil. You've got to have a plan for how to use ALL the ingredients you've purchased. I find that when I don't plan my meals around the quantity of ingredients I buy, things go bad and are wasted.

Sauteed Shrimp with Arugula and Tomatoes
~This is very simple, but satisfying~

• olive oil (about 1 tbsp and 1 tsp)
• 1 cup cherry or grape tomatoes (I used 1 pint)
• 1 garlic clove, minced
• 1 lb large shrimp, peeled and deveined
• 4 oz. wild or baby arugula (4 cups)*
• salt and pepper
• 1 tbsp fresh lemon juice
• cooked pasta** or rice for serving
  

1. In a large skillet, heat oil over medium-high. Add tomatoes and cook, stirring often, until they blister, about 2 minutes (it took more closer to 5).
   
2. Add garlic and cook until fragrant, 30 seconds. Add shrimp and cook, stirring often, until almost opaque throughout, about 4 minutes.
3. Add arugula, season with salt and pepper, and toss until wilted, 1 minute.
   
4. Add lemon juice and toss to combine. Serve the saute over rice or pasta (I used Barilla Whole Grain Spaghetti...our favorite!).

*Arugula is fun because it's got a unique peppery taste to it.
**I made a half of a box of spaghetti...but following the mindset of this post, I could have made the whole box and used the leftover spaghetti for one of my "Asian Take Out" meals I learned to make from How to Cook Without A Book. More on that idea is coming up in a future post!

Barley is Gnarly

I couldn't help myself. I love the way that "Barley" and "Gnarly" rhyme. I just had to title this post with "Barley is Gnarly". However, I wasn't completely sure what "gnarly" meant. So being the cool person I am, I looked it up online. I found two totally different meanings.
The first one is from dictionary.com

Gnarly - adjective, gnarlier, gnarliest.

Slang. distasteful; distressing; offensive; gross: a comic noted for his gnarly humor.

The second one is from urbandictionary.com

Gnarly - adjective

Off the hook. Totally extreme. When you've gone beyond radical.


They are obviously quite different, which could be a representation of how people feel about barley. Some people really like it and allow it to be a base for lots of other flavors. Others hate all things that can be described as "health food" and think it's nasty.
I honestly have had very little experience with barley. I may have eaten it once or twice, but I've never prepared it and never had a strong desire to prepare it. I figured it would taste...well, gnarly (in the dictionary.com sense of the word). But when I made used it in a recipe last night, I found it to be rather gnarly (in the urbandictionary.com sense of the word).

I saw a recipe in Everyday Food Magazine (I'm loving myself some Everyday Food Magazine June 2010) that used barley and thought I'd try it. Yum! The barley took on all the great flavors in the dish and made it more filling and nutritious. I actually read online that barley is considered a "nutritional powerhouse" because of its fiber, vitamins and minerals, and lack of fat and cholesterol.

Here are a few tips/shortcuts that I used for this recipe:

1. Instead of roasting chicken and shredding it, I used a rotisserie chicken from the grocery store. At Wegman's, the rot. chickens are only $4.99 and perfect for this type of thing.
2. Instead of buying a big sack of barley (because, at this point, I was still convinced that it was gnarly), I used the bulk section of Wegman's organic aisle. Not all grocery stores have bulk sections, but they are a great money saver because you only get what you need!
3. I used a silpat on the baking sheet when I roasted the veggies. I didn't want to scrap charred scallions off the bottom of the pan.
4. Finally, I bought a bag of pre-washed baby spinach. I'm veering away from bagged greens for numerous reasons, but this was the most convenient option on a busy work night.

Barley Salad with Chicken and Corn
~This would be a great thing to bring to a cookout~

• salt and pepper
• 1 cup barley
• 2 bunches scallions, cut into thirds crosswise and white ends halved
• 2 1/2 cups fresh corn kernels, about 3 ears of corn, or frozen corn (I used fresh)
• Olive oil
• 1 pint grape tomatoes, halved
• 1/4 fresh parsley leaves
• Approx. 2 chicken breasts, shredded
• At least 1 tbsp and 2 tsp fresh lime juice
• 5 oz. baby spinach

1. In a medium pot of boiling water, cook barley according to package instructions (I used the instructions at the store which said to cook each cup of barley in 2 1/2 to 3 cups of water). Drain and let cool.
2. Meanwhile, preheat over to 450 degrees. Place scallions and corn on a rimmed baking sheet. Toss with 1 tbsp oil and season with salt and pepper.
   
3. Roast until the vegetables are tender, about 25 minutes, stirring halfway through.
4. In a large bowl, combine barley, roasted vegetables, tomato es, parsley, chicken, 1 tbsp oil, and 1 tbsp lime juice. Season with salt and pepper.
5. In a medium bowl, toss spinach with 1 tbsp oil and 2 tsp lime juice. Season with salt and pepper. Serve the chicken-barley mixture over the spinach leaves.
   

Since I was feeling very much like a domestic diva, I decided to make the cookie recipe in the same issue of Everyday Food Magazine because I had the ingredients on hand. They just looked so light and refreshing in the magazine!

Lemon-Poppy Seed Cookies
~These were so easy and so delicious~

• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1/2 cup sugar
• 2 large egg yolks
• 2 tbsp poppy seeds
• 1 tbsp vegetable oil
• 1 tsp finely grated lemon zest
• 1/2 tsp vanilla extract

1. Preheat oven to 350 degrees, with racks in the upper and lower thirds.
   
2. In a medium bowl, combine flour, salt, and baking soda.
3. In a small bowl, mix together sugar, egg yolks, poppy seeds, oil, lemon zest, and vanilla. Stir eggs mixture into flour mixture until combined (dough will be slightly dry).
4. Drop dough by teaspoonfuls, 2 inches apart, onto two parchment-lined baking sheets.
5. Bake cookies until golden brown, 10-14 minutes, rotating the sheets halfway through. Transfer cookies to wire racks and let cool completely (or eat them warm right out of the oven because you can't wait). They can be stored for approx. 5 days in an airtight container.
6. Optional Step: I decided to use the lemon juice from the zested lemon to make a little glaze for the top. This is totally not necessary, but adds a nice layer of flavor to the yummy morsel. I just mixed the lemon juice with powdered sugar until it reached the desired consistency and then drizzled it on the cookies as they cooled.
   

Two Sides to Breakfast

Last week I had to bring a casserole to a special breakfast we were having at school. I have limited experience with making breakfast casseroles other than my Crab and Roasted Red Pepper Strata.
My thoughts wandered back to a dish that my friend, Jen, made for a little get together we had. I remember eating one serving and then casually passing by the food table about 100 more times to keep getting more.
I wish I had gotten a picture of this dish last week, because they look so yummy! By the time I thought of taking a picture, they were practically gone!

Ham and Cheese Sticky Buns
~These are quite the crowd pleaser~

• 24 party size potato rolls
• 1/2 lb. sliced swiss cheese
• 1/2 lb. sliced ham
• 2 sticks (1cup) butter
• 1/3 c. brown sugar
• 2 Tbls. Worcestershire sauce
• 2 Tbls. mustard
• 2Tbls.poppy seeds

1. Slice rolls in half and place bottoms in 9 by 13 baking pan.
2. Layer on cheese and ham and top with roll tops.
   
3. Melt butter in a saucepan and add sugar, Worcestershire sauce, mustard and poppy seeds. Bring to a boiland let boil 2 minutes.
   
4. Immediately pour over rolls and bake at 350 degrees for 20 minutes. Can be made ahead and heated when ready to serve.

These sticky buns may be delicious, but they are not great if you are calorie counting. I was browsing my June 2010 edition of Everyday Food Magazine and saw this healthy twist on the traditional "Egg-in-a-hole", which is usually made by frying a slice of bread with an egg in the center. I made them for dinner tonight and we were delighted with the result!

Bell Pepper "Egg-in-a-hole"
~This took less than 10 minutes to make!~

• 2 tsp olive oil
• 1 bell pepper (any color), cut into four 1/2 inch thick rings
• 4 large eggs
• Salt and Pepper
• 2 tsp grated Parmesan (I actually shredded some sharp Cheddar instead)
• 4 slices multigrain bread, toasted
• 8 cups mixed salad greens (I scrapped this and make some home fries with a potato I had laying around)

1. In a large cast-iron or nonstick skillet, heat 1 tsp oil over medium-high.
2. Add bell pepper, then crack 1 egg into the middle of each pepper ring.
3. Season with salt and pepper and cook until egg whites are mostly set but yolks are still runny, 2 to 3 minutes.
4. Gently flip and cook 1 minute more for over easy. Sprinkle with Parmesan (or Cheddar) and place each egg on a slice of toast (I put the eggs between two slices of toast to make a breakfast sandwich).
5. Toss salad greens with 1 tsp oil and season with salt and pepper, serve alongside eggs (like I said before, I didn't do this because I didn't have any greens...but I made some home fries instead).

Since I made this for dinner, we finished it off with some old fashioned oatmeal chocolate chip cookies that I made last night as a "Series Finale of LOST Special Treat". I found the recipe online at allrecipes.com

Chewy Chocolate Chip Oatmeal Cookies
~These are my husband's favorite cookies~

• 1 cup butter, softened
• 1 cup packed light brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 tsp vanilla extract
• 1 1/4 cup all purpose flour
• 1/2 tsp baking soda
• 1 tsp salt
• 3 cups quick cooking oats
• 1 cup chopped walnuts (I skipped these)
• 1 cup chocolate chips

1. Preheat the oven to 325 degrees F (165 degrees C).
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
3. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Giveaway and Gratitude

If you are still reading this blog of mine, I thank you. I realize I haven't been the blogger I wish I could be these past many months. I've got so many ideas and have been making so many yummy things that it pains me when I can't share them.

However, my grad class that has been taking over my life will be over in two short weeks. At that time, report cards and parent-teacher conferences will also be over. This means I will have, dare I say it? FREE TIME AGAIN!

My hope is to fill you in on many of my kitchen-related adventures in the not-too-distant future.

In other news, I learned of this giveaway from another blog I visit often. It's hosted by Girlymama and it involves le creuset cookware...which is awesome.

SO...if you're interested, head on over to Girlymama and check it out!

And you have my most sincere gratitude for stopping by...don't give up on me just yet, I'm hoping there's lots of good food that will make it on here soon :)

My New Best Friend

I have a new best friend that I keep in my freezer. When I have to come up with dessert in a snap, it's always there to lend a hand. When I want to create something impressive, it always comes through for me. It's name is Puff Pastry...and we are BFF.
You can find puff pastry in the freezer section with the dessert stuff. I use Pepperidge Farm. I buy the flat sheets (two sheets per package) instead of the shells, but I'm sure they are also great to have. Puff pastry is one of those things that appears to be a painstaking thing to make and people are typically impressed when it's put before them. It's flaky and buttery and the perfect base for all sorts of flavors, sweet or savory.

In my book, How to Cook Without a Book, Pam Anderson devoted her dessert chapter to puff pastry and the many last minute things you can make with it. I've been using puff pastry long before my love affair with How to Cook Without a Book began, but I liked her chocolate turnovers idea so much I thought I would share it with you through pictures.

First, you thaw one sheet of puff pastry and cut it into nine squares (approx. 3'' x 3''). I actually made six slightly bigger ones in the pictures below. You also get out some semi-sweet chocolate and break it into nine little pieces (about 1/4 oz. each).

If you want to make Jam turnovers, just get out your favorite flavor and substitute 1 tsp of jam for each 1/4 oz. piece of chocolate (I did both below). Place the jam or chocolate into the lower corner of each square.

Then you beat an egg into a little dish and brush the egg onto the edges of the each square.

Fold each square in half diagonally to form a little triangle turnover. Place each turnover onto a parchment-lined cookie sheet about 2 inches apart. Brush the tops with the egg. I put little dollops of jam on the jam turnovers so that I could tell them apart once they were baked. You obviously don't have to do that.

Bake the turnovers in a 425 degree oven until golden brown, about 15 minutes. If you are using both racks of the oven, switch the cookie sheets halfway through. If you are only using one cookie sheet, rotate it halfway through.

They come out looking delicious, but let them cool before burning your tongue so badly that you can't even taste them (obviously a lesson learned by personal experience). You can also sprinkle them with powdered sugar if you want...which I forgot to do.

If you have puff pastry, some chocolate in your cupboard or jam in your fridge, you've got a pretty impressive little dessert to serve last minute. I recently had a real BFF over for dinner (as opposed to my food-related BFFs) and she enjoyed them immensely. She also said, "Only you would have puff pastry all ready to go in your freezer". But puff pastry is not fancy-shmancy...it's literally idiot-proof and is the perfect thing to have on hand for no-fuss desserts or appetizers.

This is only 1 of the ten million things you can do with puff pastry...in fact, I used it to make something completely awesome that I'll share in a post soon.

Last Minute Meals

Balancing all of my various obligations and activities has been a challenge these past several months. I find that I don't always have time to do the things I love (like blogging). But I never stop cooking; And that's not just because we need to eat to survive. I have to cook. It inspires me and gives me the lift I need during my most hectic weeks.

I've still been planning out my meals as often as possible because I truly believe that cooking with a plan is the most time efficient and cost effective way to cook. However, I've needed to learn how to come up with last minute meals when planning is just not an option.

I'm pretty much obsessed with the book How to Cook Without a Book by Pam Anderson. I've almost read it cover to cover and completely love how confident it's made me to improvise more while I cook.


I feel as though I have a decent sense of what flavors go well together and how to pair certain foods together. However, I'm always insecure about the proportions of ingredients and feel overly dependent on recipes because I don't know how much I need of this and that. This book gives basic rules of thumb for the amounts of ingredients in certain kinds of recipes.

For example, although there are literally countless ways to make soup, Pam gives a basic recipe that you can use with whatever you have on hand. She always starts with an onion and then adds 1 lb of vegetables, 1 lb of meat, 1 lb of starch, a quart of broth, and some herbs, spices, or flavorings. Then she gives all sorts of suggestions for vegetables, meats, and flavorings that go well together. My favorite has been Sausage Soup with Mushroom, Zucchini, and Chickpeas. She has all of these somewhat awkward, but helpful, little rhymes to help you remember the formulas (i.e."Saute an onion, then add vegetables, starch, and meat. Cook it in a quart of broth for a meal that can't be beat")

She uses this same philosophy for all sorts of others things including Asian cuisine, sauteed meat with pan sauces, and salads. The book is so fascinating and my husband absolutely loves every single thing I've tried.



I've been able to make a last minute stop at the store and grab the meats and vegetables that are on sale, knowing that I can use her formulas to turn them into meals. It's also been a great way for me to use up what's in my vegetable drawer. Her Lo Mein, Pad Thai, and Fried Rice recipes work so well with tons of different combinations of vegetables. All I have to do is use what I have left and then add some chicken or thaw some shrimp from the freezer. We've pretty much stopped ordering Chinese take-out because we love these recipes so much and they are SO easy.

I still enjoy searching for new and exciting recipes to try. I just love finding a recipe that challenges me to cook with new techniques and ingredients. I don't even mind when they take a long time if I'm having a calm evening. But when the work day ends and I've got to meet with my partner for my grad class, stop at the library to renew my books, pick up my prescription at the store, and then throw some dinner together before grading a huge stack of papers...it's nice to know that I have some delicious last minute meal ideas up my sleeve!

Something out of Nothing

Sometimes I have one of those nights where there isn't much food in the house...but I'm positive that I don't have the energy to go out to eat. Instead of dialing the local pizza place, I've been trying to be more creative with what I can find in the fridge and pantry.

Recently, I had this kind of night and decided to go on a hunt for some dinner. I looked in the fridge and saw three crowns of broccoli. I discovered a couple Yukon gold potatoes in the bottom cupboard. This was not looking promising...so I opened my freezer. Ah ha! There was that bag of frozen tilapia fillets that I had gotten on sale at Wegman's last month "just in case" I ever needed them. Surely, I could make something out of these ingredients.

I did a quick search online for simple tilapia recipes to get some inspiration. I could have just baked them in the oven with some butter or lemon juice on top...but I wanted something a little more flavorful. I happened upon this little gem on allrecipes.com.

With a can of tomato paste (which I always have in the pantry) and some spices, I could make something new! I didn't have the peppers, so I decided to roast the potatoes and broccoli instead.

The tilapia fillets are individually wrapped (which is so convenient), so I dunked 4 fillets (still in the wrapping) into cold water. By the time I made the sauce and got the potatoes and broccoli in the oven, they were thawed.

Baked Tilapia with Roasted Broccoli and Potatoes
~Simple and Satisfying~

• 3/4 cup olive oil (plus more for roasting)
• 3 crowns of broccoli, cut into florets
• 2 or 3 Yukon gold potatoes (Russet would be fine, too), chopped into bite-size chunks
• a drizzle of balsamic vinegar
  
• 4 tbsp tomato paste
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/8 tsp black pepper
• 4 (4 oz.) tilapia fillets
• 1 large onion, sliced
• 4 tbsp butter

1. Preheat oven to 425 degrees.
   
2. Combine the potatoes with a generous drizzle of olive oil and several pinches of salt in a bowl, tossing to coat the potatoes. Spread into an even layer on half of a large sheet pan. Roast for about 10 minutes.
   
3. Meanwhile, combine the broccoli with a generous drizzle of olive oil and several pinches of salt in a bowl, tossing to coat the broccoli. Take the potatoes out and put the broccoli in an even layer on the other side of the sheet pan. Drizzle the potatoes and broccoli with some balsamic vinegar. Roast for another 10 minutes (but check to see how they're coming along). Then lower the temperature to 350 degrees and move the pan to the bottom rack.
   
4. While the potatoes and vegetables are still roasting, coat bottom of a medium baking dish with about 1/4 cup olive oil.
5. In a small bowl, blend remaining olive oil, tomato paste, garlic powder, oregano, salt and pepper.
6. Arrange tilapia fillets in the prepared baking dish. With a spatula, spread the olive oil and tomato paste mixture over the tilapia, heaping the majority in the centers of the fillets. Arrange onion slices on and around the fillets.
7. Bake in the preheated 350 degree oven for 15 minutes, until fish is easily flaked with a fork. If the potatoes and broccoli are getting overcooked on the bottom rack, take them out and cover with foil to keep them warm.
8. When the tilapia is done, remove them from the oven and top each fillet with 1 tablespoon butter, and set oven to broil. Broil 5 to 7 minutes, until butter is melted and lightly brown. Serve the tilapia fillets with the roasted onions on top and the broccoli and potatoes on the side.

Even though I prefer cooking with a plan...sometimes I don't have a plan. Improvising with what you have on hand is a must sometimes and I find it to be kind of fun and quite rewarding!