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Thursday, 4 October 2007

CHG Favorites of the Week

Posted on 07:21 by Unknown

Blog of the Week
Extreme Pumpkins
If brown is the new black, and Pink is the New Blog, then pumpkins are the new buffaloes (meaning, no part of a pumpkin should be wasted). So, grab one, scoop out the seeds, and then consider one of these traumatically awesome carvings. Spooky-sweet.

Book of the Week
Your Money or Your Life
Trent at The Simple Dollar is starting an online book club, and Vicki Robin and Joe Dominguez’s seminal tome is his first selection. I’m only about halfway through right now, but so far, things are looking good. Without getting too crunchy, the book emphasizes the deleterious effect of consumerism on our lives and our planet, which I totally dig. If you can grab a copy (or if you’ve read it already), c’mon over and join the discussion.

Deals of the Week
Wal-Mart: Free Dunkin or Folgers coffee.
Macy’s: Batali Measuring Spoons $2.97
Amazon: Oxo Citrus Squeezer 55% off
Jamba Juice: Buy 1 get 1 free

Organization of the Week
Second Harvest
The mother ship to hundreds of smaller food banks, Second Harvest feeds millions of hungry U.S. citizens a year. This is a brief synopsis of their mission and inner workings, with a neato food bank locator on the bottom. What’s even better, they include ratings from the Better Business Bureau and the Charity Navigator, so you can keep an eye on their efficiency and expenditures. Neat site, great charity.

Quote of the Week
“I went to a restaurant that serves ‘breakfast at any time.’ So I ordered French Toast during the Renaissance.” - Steven Wright

Tip of the Week
To prevent undercooking pasta or a piece of meat, do some dishes while you’re waiting. In the end, you have a cleaner kitchen, a tastier meal, and more time to hang out with the ones you love (or watch Sportcenter).

Untried Cheap, Healthy Recipe of the Week
Spiced Apple Cider Sorbet from Apartment Therapy Kitchen
SQUEEEEEE! This might even be vaguely healthy. Watch out world!

Video of the Week (Food Division)
“Candy” – Iggy Pop and Kate Pierson
The most well-endowed man in rock teams up with beehived B-52s chanteuse Pierson for a pseudo-‘50s throwback. I LOVE this frigging song, and it’s even better when you pretend it’s about candy itself, and not a woman.
`

Posted in Links | No comments

Wednesday, 3 October 2007

Cheap Healthy Pork: Recipes, Methodology, and Tips

Posted on 07:33 by Unknown

A few weeks back, I posted Cheap Healthy Beef, a treatise on the affordability and nutrition of certain cuts of cow. Originally, it was supposed to be a stand-alone essay, with no sequels, follow-ups, or ensuing chapters. As it turns out though, Americans really like meat (duh), and that single entry scored more CHG hits than any other post so far. (Thanks, Google Analytics!)

Thusly, please give a warm welcome to Cheap Healthy Pork, the second episode of what is now an ongoing meat-centric series (chicken, fish, and uh … other meats to come). Like the beef post, my intent with pork (a.k.a. the Bestower of Chops, Endower of Ribs, and Giver of Bacon) is to find economical, body-friendly cuts that can easily be turned into flavorful, nutritious dishes.

Last time I tried this, the process took roughly four billion years, so this time I skipped to the chase: the six government-approved lean cuts of pork (less than 10 g fat, 4.5 g saturated fat, 95 mg cholesterol per 3 oz serving) are:

Posted in Buying Food, Cooking, Frugality, Health, Mains, Meat and Fish | No comments

Tuesday, 2 October 2007

Tuesday Megalinks: The Colorado Rockies Edition

Posted on 07:30 by Unknown

Man, did you SEE that game last night? Just when the situation was turning tragic, the Rockies turned it around and made the playoffs. I wish the Mets had shown half that heart, and I hope Matt Holliday's face heals up soon. Anyway, on to the show...

Apartment Therapy: Kitchen Keeping – Don’t Throw Away! AND Good Question – Good Veggie Burgers AND How to Arrange a Buffet Table
Leftover cheese rinds, brown bananas, and on-the-verge veggies are put to good use, PLUS the search for a palatable patty PLUS an advanced course in table setting. Woof.

Frugal Hacks: Cheerful Frugality at Table
If you’re used to eating out, switching to at-home dining can be difficult. FH pitches in with good ideas about creating a restaurant-like ambiance in the kitchen.

Market Watch: Can't eat candy? Think of gum as a 'sweet treat'
Interesting trends in this years candy expo, including reduced-calorie packs of the big guys (Snickers, etc.) and gum catering to caffeine freaks.

My Retirement Blog: Carnival of Personal Finance #120
CHG made it! Woo! Also of note: Shawna at One Girl’s Quest presents Eating at Home Really Does Save a Fortune and Insure Blog gives us The Government Made Me Fat.

Metromix: Grilled!
A dozen up-and-coming chefs are thrown quickfire questions on life in the biz. Neat insight with delectable pictures and at least one major thumb injury.

Real Simple: Buying, Storing, and Preparing Fall Produce
I want to marry this magazine. If only I had a sensible cashmere v-neck, maybe it would answer my calls.

Washington Post: Should Drinks Like Gatorade Sport the 'Junk Food' Label?
Once in college, I took a sip of orange Gatorade right after brushing my teeth. It made me truly doubt the existence of God.

`

Posted in Links | No comments

Monday, 1 October 2007

Chicken Noodle Soup for the Failure’s Soul

Posted on 07:44 by Unknown

(This title is particularly relevant to yesterday's NL East ballgames. Who replaced Tom Glavine with my my 90-year-old Aunt Dot?)

Usually, when I mess with recipes, the results leave something to be desired.

Like that Amazon Cake where I doubled the sugar and upped the oil content by half? Dad had a fine birthday pudding that fateful year.

Or how about the time with the Weight Watchers Macaroni and Cheese? In retrospect, substituting fat-free singles for low-fat cheddar was a bad idea. (Mmm … orange plastic …)

Ooo – then there were those Cooking Light zucchini chips where I decided SALT WAS NO OBJECT, and the end product was akin to licking the inside of a McDonald’s french fry bin.

Yeah. My record kind of stinks. If I was a baseball club, I'd be the September 2007 Mets (with better pitching). Last week though, the semi-evil machinations worked. I took Sarah Moulton’s Old-Fashioned Chicken Noodle Soup, played with a few of the directions, and came out with something vaguely edible. No – that’s selling it short. It was actually GOOD.

Starting with the basic recipe, I reduced the butter, used stock I had in the freezer, dumped in leftover meat from last week’s Roast Chicken with Grapes, halved the whole thing, and only followed the latter half of Sarah’s directions. The results were a hearty, high-end chicken noodle soup that went swimmingly with a small side salad. Though I was initially alarmed by the calorie content, my fears were for naught since the soup was a meal in itself.

So, take THAT, Self Doubt! Cram it in your ear, Low Expectations! Blow it out your rear end, Part of My Brain That Insists I Endanger the Lives of All I Hold Dear When I Go Near a Stove! This worked! And it will for you, too. (No orange plastic, I promise.)

Two quick side notes:

1) This is a make-and-eat-immediately dish. The leftovers are all right, but don’t really qualify as soup, since the noodles absorb what’s left of the liquid. And there's a slight congealing issue, but that's best left unexplored.

2) A store-bought quart of chicken stock will reduce the fat and calorie total pretty significantly, but will detract from the taste overall.

Sara Moulton’s Heavily Revised Old-Fashioned Chicken Noodle Soup
4 servings – Packed 1 cup each
Adapted from Sara Moulton.

1 quart chicken stock, plus more in case you need it
10 oz. roast chicken leftovers (no skin, trimmed of fat) cut into pieces
1/4 cup chopped onion
1 carrot, peeled, thinly sliced
1 celery stalk, sliced
1 teaspoon butter
1/2 cup mushrooms, quartered
1/2 tablespoon fresh lemon juice
4 ounces dried egg noodles
1/4 cup finely chopped fresh parsley

1) In a large stock pot, bring broth to a rolling simmer. Drop in onion, carrots, and celery, and cook about 8 or 10 minutes, until vegetables soften.

2) In a large skillet, melt butter over medium-high heat. Add mushrooms. Saute 5 or so minutes, until they start browning. Add lemon juice and stir. Pour mushroom-lemon mixture into broth. Then add noodles, parsley, and chicken. Simmer another 5 minutes, or until noodles are tender, adding more broth if needed. Add salt and pepper to taste.

Approximate Calories, Fat, and Price Per Serving
345 calories, 9.3 g fat, $0.75

Calculations
1 quart chicken stock: 346 calories, 11.5 g fat, $0.92
10 oz. roast chicken meat leftovers: 531 calories, 20.5 g fat, free (leftovers)
1/4 cup chopped onion: 12 calories, 0 g fat, $0.08
1 carrot, peeled: 25 calories, 0.1 g fat, $0.11
1 celery stalk: 6 calories, 0 g fat, $0.20
1 teaspoon butter: 34 calories, 3.8 g fat, $0.03
1/2 cup mushrooms: 8 calories, 0.1 g fat, $0.75
1/2 tablespoon fresh lemon juice: negligible calories and fat, $0.06
4 ounces dried egg noodles: 419 calories, 1 g fat, $0.50
1/4 cup finely chopped fresh parsley: negligible calories and fat, $0.33
TOTAL: 1381 calories, 37 g fat, $2.98
PER SERVING (TOTAL/4): 345 calories, 9.3 g fat, $0.75

Posted in Mains, Meat and Fish, Soups and Stocks | No comments

Friday, 28 September 2007

It's the Great Light Pumpkin Bread, Charlie Brown!

Posted on 07:06 by Unknown

New York Septembers are a tease. Football season’s commenced, the leaves are turning ever-so-slightly, and officially it’s autumn, but the summery temperatures and lingering humidity don’t want to jump the train to Miami yet. It leaves us panting in anxious anticipation, mostly for less-sweaty subway stations, but also for warmer, hardier foods like chili, roasted root vegetables, and pumpkin bread.

While pumpkin-flavored anything catches my fancy, pumpkin bread is a special breed. It has all the benefits of cake (moist, chewy, filling) with none of the drawbacks (sugary over-sweetness, cheap raspberry filling, misspelled “congradulashuns” wishes). Paired with a cup of hazelnut coffee (breakfast), a cold banana (lunch) or a tablespoon of marshmallow fluff (snack time!), each slice is an October aficionado’s dream food. If The Boyfriend would let me, I’d replace the counters with it, and bite off hunks all autumn long. (Please, Honey?)

This recipe comes from Words to Eat By, hands down, one of the best food blogs out there (featuring, of course, THE CUTEST BABY EVER). A Weight Watchers veteran, Debbie modified the original three-cups-of-vegetable-oil recipe to include six egg whites, a 20-oz can of pumpkin and only ½ cup of Wesson. It’s not very sweet, but that’s not the point. Instead, it’s the warmest-flavored, moist-est, most soothing bread I’ve ever had. It’s Norah Jones in loaf form.

Please note that pecans, the nuts of the gods (hee), are fatty and prohibitively expensive in my ‘hood, so I cut them out. If neither factor matters to you, go ahead and slug ‘em back in, and add a cup of Craisins for good measure.

(P.S. I forgot to upload my pumpkin bread picture, so this lovely University of Arizona photo is a placeholder 'til then.)

Low-Fat Pumpkin Bread
Makes 2 loaves – 12 slices each
Adapted from Words to Eat By.

Butter or cooking spray, for greasing pans
1 cup sugar
1 cup dark brown sugar
½ cup vegetable oil
6 egg whites
20 oz pumpkin puree (not pie mix)
1 teaspoon vanilla
3 ½ cups flour
2 teaspoon baking soda
1 teaspoon baking powder
2 teaspoon salt
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
½ teaspoon cloves
2/3 cup water

1) Preheat oven to 350°F. Spray two 9x5 loaf pans with cooking spray.

2) In a large bowl, sift flour, baking soda, baking powder, salt, nutmeg, allspice, cinnamon, and cloves together.

3) In a separate large mixing bowl (or using a stand mixer), cream oil and sugars. Pour in egg whites, pumpkin puree, and vanilla and mix. "Add to pumpkin mixture alternately with water, mixing well after each addition."

4) Pour mix into loaf pans and bake for around 60 to 75 minutes (55-65 minutes if you're doing one at a time), switching pan placement in the oven about halfway through. Loaves are fully baked when a toothpick inserted in the middle comes out clean. Cool on a wire rack.

Approximate Calories, Fat, and Price Per Serving
181 calories, 5 g fat, $0.24

Calculations
Cooking Spray: negligible fat and calories, $0.09
1 cup sugar: 774 calories, 0 g fat, $0.29
1 cup dark brown sugar: 688 calories, 0 g fat, $0.38
½ cup vegetable oil: 990 calories, 112 g fat, $0.34
6 egg whites: 103 calories, 0.3 g fat, $1.54
20 oz pumpkin: 193 calories, 1.6 g fat, $1.89
1 t. vanilla: 12 calories, 0 g fat, $0.13
3 ½ cups flour: 1593 calories, 4.3 g fat, $0.20
2 t. baking soda: negligible fat and calories, $0.04
1 t. baking powder: negligible fat and calories, $0.03
2 t. salt: negligible fat and calories, $0.03
1 t. nutmeg: negligible fat and calories, $0.12
1 t. allspice: negligible fat and calories, $0.71
1 t. cinnamon: negligible fat and calories, $0.03
½ t. cloves: negligible fat and calories, $0.05
2/3 cup water: negligible fat and calories, free
TOTAL: 4353 calories, 118.2 g fat, $5.87
PER SERVING (TOTAL/24): 181 calories, 5 g fat, $0.24

Posted in Breads, Vegetarian | No comments

Thursday, 27 September 2007

CHG Favorites of the Week

Posted on 07:24 by Unknown

Bargains of the Week
Cooking.com: Wusthof 60% off
Crate & Barrel: Scoops 50% off.
Papa John’s: Free ‘za online.
Restaurants.com: 60% off gift certs.

Blog of the Week
Smitten Kitchen
Apparently, if your name is Deb and you have a food blog, you automatically rule. Armed with mouth-watering photography, giggle-inducing wordsmithery, and a neat logo, Smitten Kitchen is, as Martha Stewart deems it, “a very cute website.” If you have any doubts after Miss M’s ringing endorsement, take a look at this blondie recipe or peruse bon mots like: “I almost offered to marry the guy giving it out just for the recipe but I was torn because I already have a kick-ass kugel recipe and… oh right. I’m also already married.”

Cookbook of the Week
The Barefoot Contessa Cookbook
I’m obsessed with Ina’s soothing culinary style, so it shames me to say that I don’t actually own any of her cookbooks. Instead, I frequently, deviously steal into Rachel’s stash. (Really, it’s the same relationship a newly-pubescent 13-year-old has with his dad’s porn collection, except at the end I have brownies.) Anywayzies, BC’s debut cookbook focuses on high-end food made from fresh, quality ingredients that you can usually buy cheaply. Several recipes don’t give a flying you-know-what about calories, but tiny adjustments can fix those minor issues.

Organization of the Week
The USO
Last Thursday, we mentioned a singular woman doing a whole lot of good (Jeannette Cram with Treat the Troops). This time, it’s the big one: the USO. The 66-year-old nonprofit isn’t part of the government, doesn’t receive their funding, and thus, needs volunteer time and donations. If you’d specifically like to send a care package, the aptly named Operation Care Package is the way to go. Check out their FAQ for more info, or just peruse the site, which is simple, intuitive, and way informative.

Quote of the Week
“I like baked potatoes. I don't have a microwave oven, and it takes forever to bake a potato in a conventional oven. Sometimes I'll just throw one in there, even if I don't want one, because by the time it's done, who knows?” – Mitch Hedberg

Tip of the Week
Want fajita tortillas to stay flexible? Instead of microwaving, stick a splatter screen over a sauté pan full of cooking meat and vegetables. Place the tortilla on top and steam for one minute. Then flip. Voila!

Untried Cheap, Healthy Recipe of the Week
Low-fat Lassi with a Hint of Rose from Happy Burp
I’m a bit fixated with lassis this week. My friend K used to make really good ones, and I’ve been looking for a low-fat alternative. This looks to fit the bill quite nicely.

Video of the Week (Food Division)
Squeeze – “Pulling Mussels from a Shell”
Sweet early-‘80s pop from a criminally underrated group.

Posted in Links | No comments

Wednesday, 26 September 2007

Treating Food-Borne Affluenza: 15 Tips to Curb Your Foodie Leanings

Posted on 07:20 by Unknown

Millionaire Mommy Next Door describes Affluenza as an increase in materialism caused by having more money on hand, as well as various self-inflicted and societal pressures (a credit-happy culture, keeping up with the Joneses, etc.)

Back in the day, I had Affluenza, but good. My strain was special, though. It was food-borne.

See, when I first graduated from college, I made just over $20,000/year. In New York dollars, that puts me above Tiny Tim, but well below any of the Friends. I had three (dearly beloved) roommates, didn’t shop or travel, and ate whatever wasn’t A) rotten, B) over a dollar, or C) nailed down.

As my salary increased, so did the demands of my palette. Influenced by my hip, hip surroundings and burgeoning awareness of good food, I started buying finer meats and smooth, stinky cheeses I didn’t fully appreciate yet. I dined out frequently, developed an abiding passion for sushi, and thought nothing of asking for the Good Beer (Magic Hat). Newly stripped of my adolescent metabolism, I also gained enough weight to sink a small cruise liner. When my poundage spiraled out of control, I dieted (successfully), but spent a load of dough doing it, since that’s how I was now used to buying food.

After a few yo-yo years of high-priced, low-fat noshing, I started keeping a budget, the results of which left me gobsmacked: all my cash was being piped directly into my stomach. The food-borne Affluenza had reached a critical point, and in order to stop the flow, I had to take action. I had to buckle down, cowboy up - screw my courage to the sticking point.

Also, I had to stop spending so much damn money.

Desperate, I tried a few different strategies. I changed my outlook, attempted to conquer my fear of homecooking, learned how to buy groceries, and rethought restaurants. And while there’s definitely been some success addressing my leanings (see here), curing the Affluenza is an ongoing battle.

If you’re experiencing symptoms, please keep reading. These tricks helped (and continue to help) me, and they might come in handy for you, too.

FOR MINOR CASES

1. Limit your pop culture consumption. The boom in gourmet magazines, cooking blogs, celebrity chefs, and a certain vittles-based television network has given birth to a mini-nation of Foodies. To some extent, this rules, since folks are increasingly conscious about what they eat. But there’s also a dark side: it’s really easy to overspend when you’re trying to ape Julia Child. Without checking out completely (that would be ludicrous), try reducing your food media intake.

2. Ban yourself from Whole Foods. Sure, upscale supermarkets and corner stores tend to have fresher options than the regular ol’ Key Food around the corner, but that same Key Food will save you about a billion dollars over time. Think of it like you’re an alcoholic: avoiding tempting places is half the battle.

3. Cut back on luxuries. Instead, splurge on a few that will go a long way. Spending a little extra on high-quality condiments, herbs, and add-ons will sate discriminating taste buds without piling on too many calories. Stuff like real parmesan, a tiny bottle of truffle oil, or a bunch of thyme can work magic on a simple meal.

4. Wait to buy pricey foods. It works for electronic equipment, so why not a side of beef? Say you spot a particularly alluring filet mignon while you’re grocery shopping. First, run away. Then, go home and hang out a day or two. If you still want the meat after that, feel free to head on back.

5. Reconsider the restaurant. There’s nothing wrong with visiting eateries for good food, excellent service, and relaxing ambience, but when a caloric abyss like Chili’s becomes a thrice-weekly habit, there’s a problem. Thinking of a restaurant outing as a special experience rather than an accepted routine will help ease the budget blow. Check out this Simple Dollar article for more.

6. Go nuts on special occasions, only. Thanksgiving can’t be every Thursday. (I mean, it would be fantastic if it could, because I’d get to have my mom’s sweet potatoes every week, but…) Constant cash-and-calorie expenditures deplete savings faster than you can say “Lobster thermidor aux crevettes with a Mornay sauce garnished with truffle paté, brandy and with a fried egg on top and spam.” Making one special side dish per night or experimenting with a traditionally less-expensive meal (like breakfast) might help ease the pain.

7. Cut back on chow-based social activities. Friendly meals make the world go ‘round, but it can’t hurt to slug a movie, softball game, or cornhole marathon in there every now and then. If that doesn’t sound feasible, next time you gang up, do it during the afternoon or late night – times when meals won’t necessarily be part of the equation.

FOR MAJOR CASES

8. Keep a record of all food expenditures. Write down everything you spend on grub, separating it into two categories: Groceries and Dining Out. At the end of the first 30 days, tally up the totals. If it’s reasonable, go back to tip #1. If it’s roughly equal to your rent, continue keeping records and then ...

9. Set a budget, stat. Using the envelope method or whatever else strikes your fancy, set aside a concrete fund for the month’s food. Though it’ll be difficult and it’s okay to make mistakes at first, try not to exceed that amount. Adjust as necessary, and continue tracking all your food payments in the meantime.

10. Seek out a simplified cookbook. Real Simple Food Made Easy, Everyday Food: Great Food Fast and Mark Bittman’s new tome are foodie-minded, health-conscious, and price-wary.

11. Start cooking at home. Now that you have a guide, set aside X nights a week to whip up dinner yourself, OR cook once on Sunday, and have food for the duration. Self-prepared meals conserve money and are generally healthier than restaurants.

12. Commence Operation Brown Bag. A home-packed lunch can be as scrumptious and filling as one you buy in local Japanese joint, and it’ll cost a fifth of the price (which, over a lifetime, can save up to $600,000). Odds are, it’ll be healthier for you, too, since you’re in control of the ingredients.

13. Research cost-cutting strategies. Shopping from the circular, collecting coupons, and signing up for club cards and discounts can be tough at first, but the more you implement new behaviors, the more intuitive they’ll get, and the more motivated you’ll be to seek out new ones. CouponMom, Money Saving Mom, and Chief Family Officer are three solid resources to launch a search.

14. Don’t totally deny yourself. A no-frills, no mercy diet is the surest way to failure, since you’ll recommence craving your … uh, cravings … in no time. Food is one of the great joys of life (also: baseball, The Office, bubble wrap), so don’t forget to indulge every so often.

15. Keep on keeping on. Even if you think you’ve got the Affluenza problem licked, there’s always the possibility it’ll come creeping back into your life. Constant vigilance can stave off the temptation. Keep recording your feasting costs, and don’t scrap that budget. It’ll become easier over time.

In the end, food-borne Affluenza is curable. Whether it’s a chronic illness or a passing bout, recognizing and addressing the symptoms means you’ve already won the most important battle. Happy eating.

`

Posted in Buying Food, Dining Out, Frugality | No comments

Bar Deals

Thursday, 4 October 2007

CHG Favorites of the Week

Wednesday, 3 October 2007

Cheap Healthy Pork: Recipes, Methodology, and Tips

Tuesday, 2 October 2007

Tuesday Megalinks: The Colorado Rockies Edition

Monday, 1 October 2007

Chicken Noodle Soup for the Failure’s Soul

Friday, 28 September 2007

It's the Great Light Pumpkin Bread, Charlie Brown!

Thursday, 27 September 2007

CHG Favorites of the Week

Wednesday, 26 September 2007

Treating Food-Borne Affluenza: 15 Tips to Curb Your Foodie Leanings

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