Category Archives: dairy-free

May 24 2012

Soba Noodles with Peanut Sauce and Snow Peas

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Tuesday I found myself in need of a potluck offering in a pinch.  See, about five months ago, nine of my friends and I bought tickets to see Roger Waters perform The Wall, live at the Rose Garden.  It was one of those things that was so far out in the future, we kind of all forgot about it and went about our lives all spring.

But then all of a sudden, here we were at May 22, and it was go time.  Playing event coordinator while I drove back from a relaxing weekend visiting Jesse at his job site in Hood River, baked some fresh bread, got my house in gear for the week, and took a quick house-hunting tour around Southeast, I manifested a plan that involved a quick potluck dinner & drinks at our friends’ new house that they just bought and moved into.

I was really aiming for low impact here — not just because I’d already pretty much hit my grocery budget for the month, but because this week has been so jam-packed I literally didn’t think I had a window of time to even swing by New Seasons on my way to grab the fixings for a cheese board, my go-to easy potluck contribution.

No, this was one of those times I’d have to really get creative with my cupboards and come up with a contribution that was 100% already in my kitchen, including some humble cocktail fixings that I’d culled from the odds and ends of bottles from my bar and stray single cans of all-natural soda to use as mixers.

And proudly, I realized as I took an initial survey of my freezer and pantry, I could totally pull off a hearty, summery soba noodle salad without setting foot outside my house.

Drawing my inspiration (and the peanut sauce recipe) from this salad, I pulled out the blender.

As usual, Deb has concocted the perfect balance of sweet, tangy, refreshing, and delicious, so I didn’t do a single thing to change this dressing.  I just threw all of the following into the blender, and hit “go” until all the ingredients were perfectly smooth and incorporated:

  • 1/2 cup peanut butter
  • 1/4 cup soy sauce
  • 1/3 cup warm water
  • 1 tablespoon chopped fresh ginger
  • 1 chopped garlic clove
  • 2 tablespoons rice vinegar
  • 1.5 tablespoons toasted sesame oil
  • 1 tablespoon honey
  • a squirt of Sriracha


I love how cheap these packages of soba noodles are at Fubonn, and so I buy them by the handful whenever I’m there.  Today, I cooked up a full 12 oz. package.  The peas and TJ’s tofu edamame nuggets were my freezer finds, that would round out the body of the salad.

I only had about five of these nuggets left, so I fried them up in the skillet, along with about half the bag of frozen peas.  I chopped the nuggets into little pieces, stirred these into the salad along with a couple of chopped scallions, and poured the dressing over it all, stirring it in until all noodles were coated.


This whole meal took about 25 minutes to make, and after chilling in the fridge for a few hours before heading over to Andrea & Teran’s, made for the perfect pre-show dinner.

This Week’s Groceries

Fred Meyer 5/31

  • Newman’s Alfredo sauce: $2.59
  • Green onions: $0.50
  • Zucchini: $0.55
  • Seafood medley: $3.99 — you guessed right, seafood mushroom Alfredo!  I missed out on having this with Jesse up at the cabin (we oversnacked on smoked salmon and crackers too late in the afternoon) so I decided to make it for myself when I got back to town
  • Sliced mushrooms: $1.89
  • Sugar: $2.29

TOTAL: $11.81

REMAINING FOR THE MONTH: -$5.77 — Oops!  Got pretty darn close but I did go a little bit over.  I’ll start off next month with a $6 deficit.

May 3 2012

Simple Lentil Stew with Couscous and Sauteed Asparagus

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I think the coming months will involve a lot of beans.  Why, you ask? Well, here’s the thing. I want to buy a house. Like a real, actual house. And it’s not going to be a total fixer-upper, and I’m going to do it all by myself. So even though my grocery budget it obviously one of the facets of my life that’s already super frugal and monitored by a watchful eye, I feel like I’m on a mission now, with this semi-arbitrary timeline I’ve concocted, of having a new house to move into by the end of the summer. (Yay for arbitrary timlines! Remember Yarnia’s grand opening?! Totally arbitrary.)

So even though I don’t actually plan on paring my food budget down below six dollars a day, I do feel like I’m entering into this more extreme version of frugality in the rest of my life — curbing the blase Amazon Prime purchases (free shipping can turn a rational person insane), really buttoning down going out (i.e. burritos instead of brewery sandwiches, cashing in on all my Groupons, and making better use of my flask when we go out to shows) — which just sort of makes me feel like I should also be eating beans and rice for most of my meals, so that I can eke out enough money within the next five months for a serious down payment.

Lucky for me, beans are awesome and I know how to cook them. I didn’t even really have to buy that many groceries this week — most of my haul was replacing staples that I’d run out of and needed to wait for my monthly budget to replenish, like an expensive jar of tahini, grains and spices from the bulk aisle, and coconut oil, as air popped popcorn with this magical ingredient has become somehwat of a nightly ritual for me.

In fact, this entire meal was concocted out of what I already had in my fridge, starting with a chopped onion, a few sliced carrots, and some minced garlic.

That got sauteed up over medium-high heat (in my new cast iron skillet!  LOVE!).  After about ten minutes, when everything was nice and shiny and translucent, I added a cup of dried grey lentils, a cup of homemade chicken broth, a few teaspoons of curry powder, two teaspoons of salt, and a few big glugs of V8 juice.

This is my new favorite way to make tomato broth.  I used to try to keep tomato paste on hand, but could never make use of it (or remember it was there, since tomato paste is packaged in ludicrously small quantities that allow it to get nestled in the back of my fridge), before it got moldy.  Canned diced tomatoes can be awesome when you want some texture in your dish, but sometimes the aluminum taste of canned food makes me nauseous.

But a few weeks ago when I was making some crock pot collard green rolls, I found a recipe that called for the rolls to be submerged in V8, which led me to purchase my very first bottle of the stuff — a huge, 2-liter bottle that seems to keep in the fridge for (so far) at least a month, and is comprised of nothing but yummy tomato-and-other-veggie juices.  I think I’ve found my perfect solution to the tomato base problem.

The lentil stew now gets covered, and simmers for about 45 minutes, while you make the couscous.  And then do whatever you want for 43 minutes, because couscous is the easiest grain you could choose to accompany a stew.

I wanted to have some leftovers, so I poured two cups of water into the pot, along with two teaspoons of my Penzeys Tandoori seasoning, a teaspoon of salt, a handful of raisins, and some pine nuts, and brought this all to a boil.  As soon as it had reached a boil, I added two cups of whole wheat couscous, gave it a stir, removed it from the heat, and let it sit with the lid on for five minutes before fluffing with a fork.

While I was doing all this, Jesse was busy making some stuffed mushrooms that we were prepping ahead of time for a dinner party at our friend’s house this Thursday night (and of course, a bunch of extra ones that we got to eat ourselves tonight, so we wouldn’t be anxiously hoarding them at the party).

These stuffed mushrooms — which I’m warning you, will disappear instantly — feature a perfect harmony of spinach, feta, and onion.

Leave it to a carpenter to be able to dice an onion smaller than I'd ever have patience for. What can I say? The man has precision.

 

Oh…and bacon.

And what’s great about these stuffed mushrooms is that you actually don’t chop up the stems and add them to the stuffing, they’re just discarded…which in our case meant halved, and sauteed up with some fresh, local, on-sale asparagus in garlic butter and fresh ground salt and pepper.

Quite a meal, if I do say so myself.  I’ve been doing yummy, crunchy vegetable salads at work all week, with hard boiled eggs and alfalfa sprouts, all wrapped up in some multigrain tortillas.  So that means I get to save my leftovers for at least 2 dinners this week.  So between that, our dinner party on Thursday, and a memorial for our friend on Friday (in which there will be copious amounts of food as usual, if I know anything about this crew of friends, as well as rumors of 100 delicious wings donated by what was our friend’s favorite restaurant, Fire On The Mountain), I think I’m pretty well set for this week.  T minus five months.  Let the games begin!

This Week’s Groceries

New Seasons 5/1

  • Coconut oil: $6.99
  • Tahini: $8.99
  • Yellow popcorn: $2.51
  • Whole allspice: $2.10
  • Cardamom cinnamon tea: $4.84
  • Mango Ceylon tea: $2.50
  • Nutritional yeast (small flake): $2.97
  • Almond flour: $4.15 — I’m still not done trying to make gluten-free crackers!
  • Soy Bacos: $0.88 — I love putting these in my salad dressings
  • Neufchatel cheese: $2.39 — For the stuffed mushrooms
  • Half gallon milk: $3.39
  • Half & Half: $2.29
  • Plain yogurt: $2.99
  • Mixed greens: $3.50
  • Cucumber: $0.99
  • Asparagus: $3.10
  • Bunch radishes: $1.49
  • Yellow onion: $0.94
  • Shallots: $1.20
  • Garlic: $0.96
  • Ginger: $0.63

TOTAL: $59.80

REMAINING FOR THE MONTH: $90.20

How did the rest of my Project: Food Budget-ers do?

Apr 19 2012

Moroccan Chicken and Fragrant Rice

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This week warranted a big quick-and-easy meal for dinner, because not only did I need a few days’ worth of hearty lunches and dinners to bring with me to work (Knit Night on Thursday, and an after-work meeting on Wednesday), but I was simultaneously prepping two lasagnas to freeze for a few days and bring with us down to Bend this weekend, where we’re renting out a house with about 15 of our friends, and going to see Yonder Mountain String Band.

Between these, Jesse’s famous curry for dinner on Friday night, his French-toast-croque-monsieurs in the morning, and Kate’s truffle salted caramel dark chocolate brownies (truffle as in truffle truffles, not chocolate truffles), and whatever the rest of the crew arrives with, we’re gonna be set.

So for actual dinner on Tuesday, after assembling these beauties of white creamy garlicky goodness, and before curling up in bed to watch The Wonder Years on Netflix, I whipped up a go-to that I’ve been making since high school, back when I thought all meals had titles.  What makes this dish Moroccan I’m not entirely sure, except that I usually use those wrinkly black Moroccan olives instead of the ones I used here today, but that’s what my mom always called it, so that’s what it was.

In the past when I’ve made this I’ve bought whole chicken breasts and cubed them, but since it was my day off and I had a few hours of homey stuff to do like laundry and dishes and packing for this weekend, I bought a whole chicken and roasted it, saving portions to be frozen for later in the month, and shredding a good deal of it for tonight.

I started by sauteeing this in some olive oil, with a few cloves of minced garlic, before adding some fresh ground cumin, berbere (which I always use instead of paprika, but the latter would be fine to sub in here), a whole cinnamon stick, and half a bag of frozen pearl onions.  This is one of the only times I ever buy frozen vegetables, but these little pearl onions are totally perfect for this dish.  I took 2 cups’ worth of my homemade chicken stock out of the freezer, and let them simmer in with all of this until they were completely melted.

I sliced up some big meaty green and black olives, added those in, and let this all stew together for about 45 minutes.  At that point, I tossed in a handful of slivered almonds, and sliced up a lemon and laid the slices on top of all this with the lid on, releasing just enough juice to make the dish a little tangy.

In the meantime, I made a big pot of fragrant rice: 1.5 cups basmati rice to 3 cups of water, all simmered together with: 1.5 tsp salt, 1 carrot cut up into slivers, a handful of raisins, and this super yummy Tandoori seasoning (saffron is the key component in here — you could also just add a pinch of that and be good to go).

Paired the stew and the rice with a delicious green salad, topped with olive oil and my new favorite fig balsamic vinegar.  A delicious dinner, and lunches for the rest of the week!

Grocery Time!

Trader Joe’s 4/12

  • orange peach mango juice: $2.99
  • organic dark truffle bar: $1.99
  • chocolate bar w/almonds: $1.99
  • sparkling water: $2.08
  • half and half: $0.99 — already thinking ahead to coffee after my cleanse was over!
  • jumbo scallops: $12.99 — Hollis, Kate, and I made some delicious Tom Kha coconut soup last week with these

TOTAL: $23.03
REMAINING FOR MONTH: $59.41

New Seasons 4/18

  • lasagna noodles: $2.99
  • garlic powder: $0.72
  • organic milk: $3.39
  • strawberry yogurt: $3.69
  • dozen eggs: $2.89
  • crimini mushrooms: $11.23
  • fresh spinach: $5.45
  • bananas: $1.21
  • fresh herbs: $0.95
  • lemon: $0.52
  • blood orange: $1.00
  • free range chicken: $14.34
  • shredded Parmesan: $4.05
  • olives: $2.80

TOTAL: $55.18
REMAINING FOR MONTH: $4.23

How did the rest of my Project: Food Budget-ers do?