Kebabs are a summer staple on our grill. You can dress them up this way and that with herbs from the garden, sweeten them up with different veggies and fruit, and never go wrong when you’re using a meat thermometer. Marinade, skewer, grill and eat.
I can’t seem to get off of my Food and Wine kick lately. Someone left a recent travel issue in the office that had an intriguing looking tostada dish on the front. There’s nothing more interesting to me than adding differently worldly flavors to the dinner plate, which is why I picked up the magazine and thumbed through it. Quite a few recipes caught my eye, but one in particular seemed super-easy but also combined quite a few unique flavors. Sausage always adds a lot of flavors to dishes and when layering in pasta, I kind of knew it would be a win.
Our latest cheap dinner recipe comes on a Friday night with the bare bones left from the last grocery shop. We had andouille sausage, a bag of potatoes and a yellow onion. I contemplated mashed potatoes, which is always a solid go-to side dish. We use a potato ricer to mash and it makes some of the smoothest mashed taters I’ve known. But, this post isn’t about mashed potatoes.
One of our latest outings to the St Pete Saturday Morning Market resulted in a purchase of habañero jelly, something I never thought I would like, let alone, love. We were plucked from the passers-by after being enticed by free samples (duh, who doesn’t love free samples of food!) and tried almost all the gourmet jellies this guy had to offer. We jumped from pineapple to berry to jalapeño before finally landing on the habañero flavor. The salesmen called the sample we had an adult PBJ since it was on a pretzel square with peanut butter and the spicy habañero jelly to top it off. We loved it. There was a great kick to my favorite classic peanut butter pretzel and did taste like a PBJ. We were sold.
We are just a few days after Halloween and haven’t gotten around to carving our pumpkin. It’s tough in Florida because once you carve the pumpkin, you might have two or three days of a jack-o-lantern before it turns black and rots. So, waiting until the last few days before Halloween is crucial. This year, we let the holiday pass us by without carving the thing so I made sure to have a back up plan for it.
It just so happens that I was invited to a girls night at a friends house with an all-pumpkin theme. At the ladies-only shindig there was pumpkin turkey chili, pumpkin cheesecake, pumpkin spiced sangria, and we made pumpkin biscuits to go with the chili and roasted pumpkin seeds as a snack. We needed 1 1/2 cup of pumpkin puree for the biscuits, so onward with the home made kind! We ended up with 10 cups of pumpkin puree using a medium-large pumpkin. There are smaller pumpkins that might work better, but this is what we had already.
We’re a regular taco night family. It’s an easy meal that we often turn into taco salad night which just means our taco ingredients go over top of crunched up tortilla chips. This time we decided to give taco night an Asian flair.
Take away the tortilla chips and swap out a few ingredients to change up the flavor profile and you’ve got yourself a brand new salad that requires the same amount of prep and cooking time. This meal takes a total of 20 minutes from heating up the first pan to putting the fork in your mouth. Easy peasy.
This post is long over due. We’re talking ridiculously long. The week 1 post was almost ancient history, but thanks to my readers who have pushed me to get the rest of this series out, I kept going. Cheap Food Here is showing our readers that it is possible to spend just $100 per person per month on food. Our week 1 post was created when we were living in Costa Rica so certain foods were cheaper (most produce and fruit) but certain other foods were more expensive (specialty items, imported foods, cheese, meat, seafood, etc) so it has surprisingly balanced out now that we’ve completed week 2 since moving to St. Petersburg, Florida. Continue reading
Dishes are just a bit fancier when they have an edible vessel. Take stuffed peppers, stuffed mushrooms, quinoa salad in an acorn squash, taco salads in a tortilla shell bowl, etc. This recipe is no exception and up to this point I hadn’t ever used a cucumber as a vessel for a recipe, but it works great. Continue reading
Costa Rica Family Farmed Organic Food…Comida Organica Express Delivers Puerto Viejo To Limon
It has been a life changing journey driven by the desire for a better, sustainable lifestyle. It has been an adventure of seven years leading my wife and I to life on a jungle farm on Costa Rica’s Caribbean Coast and inspiring us to gather and organize organic family farmers from various regions of the country. The result has been a beautiful organization which can deliver (within reasonable time) exceptional organic quality goodies at family prices anywhere from Talamanca to Limon with delivery coming soon to the San Jose Metro area. Continue reading