Thursday, November 26, 2009
Wednesday, November 25, 2009
What We Have in Common: An Unremittingly Warm and Fuzzy Post of Thanksgiving Squishiness
Liberals avoid fast food and love ethnic dishes.
Conservatives choose fattier meals and don’t eat much fruit.
While these statements may sound like stereotypes, they actually come from “How Food Preferences Vary by Political Ideology,” the results of an eight-month survey conducted by Hunch.com. Thousands of self-identified left- and right-wingers participated, answering questions about everything from pizza toppings to apple corers. And with few exceptions (hot dogs: uniters, not dividers), findings were pretty much what we’ve been conditioned to expect. Essentially, conservatives appreciate traditional, mainstream, and unhealthy foods, while liberals love them some arugula.
Here’s the thing - if the survey went beyond diet soda and bacon cheeseburgers into core values, I think it’d find we have much more in common. At least, I find that to be true about CHG readers.
See, I’ve kept this blog for a few years now, and it tends to attract a pretty diverse demographic: rural homeschoolers, urban vegans, novice cooks, ardent foodies, Southern grandmas, Brooklyn collegiates, broke singles, young couples, middle-aged divorcees, Christians, atheists, lawyers, waiters, and occasionally, my mother. (Hi, Ma.) If anything, the discussions we have lead me to believe that certain beliefs transcend politics.
To wit: on the whole, we believe food is to be respected and enjoyed. We see cooking as a learning experience, a valuable skill, and an expression of love. We’re not wasteful. We’re not materialistic. We’re not excessive. We DO strive for balance. We DO embrace moderation. We ARE frugal (in the best sense of the word). We want what’s best for the environment. We want what’s best for our families. We want what’s best for our bodies. We can always, always learn from each other, whether we’re gun toting, meat-eating Palin fans or gluten-free hippies from the bluest of blue state communes.
These are all good things. And in the end, maybe they're what I dig most about CHG, and even the country in general. At heart, the stuff that unites us is much greater than the stuff that drives us crazy.
Happy Thanksgiving.
Conservatives choose fattier meals and don’t eat much fruit.
While these statements may sound like stereotypes, they actually come from “How Food Preferences Vary by Political Ideology,” the results of an eight-month survey conducted by Hunch.com. Thousands of self-identified left- and right-wingers participated, answering questions about everything from pizza toppings to apple corers. And with few exceptions (hot dogs: uniters, not dividers), findings were pretty much what we’ve been conditioned to expect. Essentially, conservatives appreciate traditional, mainstream, and unhealthy foods, while liberals love them some arugula.
Here’s the thing - if the survey went beyond diet soda and bacon cheeseburgers into core values, I think it’d find we have much more in common. At least, I find that to be true about CHG readers.See, I’ve kept this blog for a few years now, and it tends to attract a pretty diverse demographic: rural homeschoolers, urban vegans, novice cooks, ardent foodies, Southern grandmas, Brooklyn collegiates, broke singles, young couples, middle-aged divorcees, Christians, atheists, lawyers, waiters, and occasionally, my mother. (Hi, Ma.) If anything, the discussions we have lead me to believe that certain beliefs transcend politics.
To wit: on the whole, we believe food is to be respected and enjoyed. We see cooking as a learning experience, a valuable skill, and an expression of love. We’re not wasteful. We’re not materialistic. We’re not excessive. We DO strive for balance. We DO embrace moderation. We ARE frugal (in the best sense of the word). We want what’s best for the environment. We want what’s best for our families. We want what’s best for our bodies. We can always, always learn from each other, whether we’re gun toting, meat-eating Palin fans or gluten-free hippies from the bluest of blue state communes.
These are all good things. And in the end, maybe they're what I dig most about CHG, and even the country in general. At heart, the stuff that unites us is much greater than the stuff that drives us crazy.
Happy Thanksgiving.
Labels:
About Cheap Healthy Good
Tuesday, November 24, 2009
Veggie Might: Grandma’s Apple Pie
Written by the fabulous Leigh, Veggie Might is a weekly Thursday column about all things Vegetarian. It's a little early and slightly unhealthier than usual because ... well, hey ... it's Thanksgiving.
This Thanksgiving, I’ll be making my first real apple pie. It’s a dessert I’ve never attempted because a) it seemed too hard, and 2) my Grandma made the best apple pie ever. But, it’s been at least 20 years since I’ve had my grandma’s apple pie, and that’s what I want for Thanksgiving dessert, so I called my mom for the recipe.
My maternal grandmother, or Plain Grandma, as I called her to distinguish her from my Great-Grandmother, was not at all plain. She was a sports fan and a lover of games, a whiz in the kitchen, and a vision in perma-crease polyester pants.
At 5’ 9” and about 110 lbs, her boundless energy and zest belied her fragile-looking frame. She would be up at dawn, cooking and cleaning and still at it late into the evening, watching her beloved Cincinnati Reds on TV and playing cards with her night owl granddaughter.
Grandma’s apple pie was legendary, and Mom can talk for hours about Grandma’s skills in the kitchen. She taught Mom and Aunt F how to make replicate some of her magic. I got the next best thing when Saturday, over the phone, my mom coached me through a mini test pie.
“First, don’t overwork the dough. And just use a little bit of butter for dotting. Oh, and start with a hot oven to set the crust; then turn it down to 350. That’s it. It’s really easy.”
She was right. It was much easier than I imagined. And, oh my Great Grandmas in Heaven, the pie came out amazingly delicious. Of course, I did a slight bit of CHG tweaking by reducing the amount of sugar, subbing maple syrup for brown sugar (just because), and using lemon juice to keep the apples from browning.
I still can’t believe how well the pie turned out. I called my mom to tell her, but she wasn’t surprised. “Your grandma knew how to take simple ingredients and make them into something really fancy and delicious. You just followed her lead.”
Thanks Mom...and Grandma...for passing along the apple pie skills. My Thanksgiving party people will be thanking you too. And Grandma, next year: the Reds in the playoffs? It’s a long shot, but this team’s got heart.
Happy Thanksgiving, everyone. Hug your people and have some pie.
~~
If you like this recipe, you might also like:
~~~
Plain Grandma’s Fancy Apple Pie
Serves 12
Filling
1 tsp flour
2/3 cup sugar
1/4 maple syrup
1 tsp cinnamon
1/2 tsp nutmeg
2 tsp butter (or vegan margarine) for dotting
6 medium to large apples (mix of Granny Smith and MacIntosh), peeled and sliced
lemon juice
Crust
1 1/2 cup flour
1 tsp salt
1/2 cup nonhydrogenated shortening
ice water
NOTE: Make sure all your crust ingredients are cold. I’ve said this before, but it bears repeating: Alton Brown suggests measuring out your flour, salt, and shortening and sticking it in the freezer for a half-hour before you begin, as well as refrigerating your pie plate. Now that I have a few pie crusts under my belt, I concur. The crust is more tender and flaky with this method.
1) Move oven rack to lowest position. Preheat oven to 425 degrees.
2) Cut shortening into flour with a fork, pastry cutter, or food processor, until it has a pebbly look.
3) Sprinkle in ice water until dough starts to form. Keep adding water until it can take the shape of your hand.
4) Form dough into a cylindrical shape and cut nearly in half (leave a little more for your top crust). Wrap each half in plastic wrap or wax paper and refrigerate for 30 minutes before you roll it out.
5) When you’re ready to roll out your crust, dust yourself and the kitchen in flour. Or just your hands, rolling pin, and workspace. Take out one of your refrigerated dough halves. Roll your half cylinder into a ball and begin rolling from the center until you have the desired size and thickness. Place your bottom crust in the pie pan and stick it back in the fridge until you’re ready to fill.
6) Sprinkle your sliced apples with lemon juice in a large bowl. In a smaller bowl, mix together the sugar, syrup, flour, cinnamon, and nutmeg. Drizzle over the apples and stir to coat.
7) Roll out top crust as per instructions above. Remove bottom crust/pie pan from fridge and get ready to fill.
8) Pour apples into pie pan and carefully place top crust over apples. Pinch edges of crust together to seal. Then with a sharp knife, score the top crust to release the steam. Fun variation: before applying top crust, use a small cookie cutter to cut out shapes from the top crust. The holes will make pretty/adorable vents.
9) Place on bottom rack for 15 minutes. This sets the bottom crust. Then reduce heat to 350 and move to center rack. Continue baking for 45 minutes.
10) Remove and allow to cool. Slice and serve. This pie is so good you won’t even need a topping.
Approximate Calories, Fat, Fiber, and Price per Serving
225 calories, 9.4g fat, 1.1g fiber, $.39
Calculations
1 1/2 cup + 1 tsp flour: 512 calories, 1.5g fat, 1g fiber, $.32
2/3 cup sugar: 558 cal, 0g fat, 0g fiber, $.38
1/4 maple syrup: 210 calories, .26g fat, 0g fiber, $1.00
1 tsp cinnamon: negligible calories, fat, and fiber, $.02
1/2 tsp nutmeg: negligible calories, fat, and fiber, $.02
2 tsp vegan margarine: 66.7 cal, 7.3 fat, 0g fiber, $.08
6 medium to large apples: 462 calories, 0g fat, 12g fiber, $2.00
lemon juice: 12 calories, 0g fat, 0g fiber, $0.25
1 tsp salt: negligible calories, fat, and fiber, $.02
1/2 cup shortening: 880 cal, 104g fat, 0g fiber, $.62
2700.7 calories, 113g fat, 13g fiber, $4.71
225 calories, 9.4g fat, 1.1g fiber, $.39
This Thanksgiving, I’ll be making my first real apple pie. It’s a dessert I’ve never attempted because a) it seemed too hard, and 2) my Grandma made the best apple pie ever. But, it’s been at least 20 years since I’ve had my grandma’s apple pie, and that’s what I want for Thanksgiving dessert, so I called my mom for the recipe.
My maternal grandmother, or Plain Grandma, as I called her to distinguish her from my Great-Grandmother, was not at all plain. She was a sports fan and a lover of games, a whiz in the kitchen, and a vision in perma-crease polyester pants.
At 5’ 9” and about 110 lbs, her boundless energy and zest belied her fragile-looking frame. She would be up at dawn, cooking and cleaning and still at it late into the evening, watching her beloved Cincinnati Reds on TV and playing cards with her night owl granddaughter.
Grandma’s apple pie was legendary, and Mom can talk for hours about Grandma’s skills in the kitchen. She taught Mom and Aunt F how to make replicate some of her magic. I got the next best thing when Saturday, over the phone, my mom coached me through a mini test pie.
“First, don’t overwork the dough. And just use a little bit of butter for dotting. Oh, and start with a hot oven to set the crust; then turn it down to 350. That’s it. It’s really easy.”
She was right. It was much easier than I imagined. And, oh my Great Grandmas in Heaven, the pie came out amazingly delicious. Of course, I did a slight bit of CHG tweaking by reducing the amount of sugar, subbing maple syrup for brown sugar (just because), and using lemon juice to keep the apples from browning.
I still can’t believe how well the pie turned out. I called my mom to tell her, but she wasn’t surprised. “Your grandma knew how to take simple ingredients and make them into something really fancy and delicious. You just followed her lead.”
Thanks Mom...and Grandma...for passing along the apple pie skills. My Thanksgiving party people will be thanking you too. And Grandma, next year: the Reds in the playoffs? It’s a long shot, but this team’s got heart.
Happy Thanksgiving, everyone. Hug your people and have some pie.
~~
If you like this recipe, you might also like:
~~~
Plain Grandma’s Fancy Apple Pie
Serves 12
1 tsp flour
2/3 cup sugar
1/4 maple syrup
1 tsp cinnamon
1/2 tsp nutmeg
2 tsp butter (or vegan margarine) for dotting
6 medium to large apples (mix of Granny Smith and MacIntosh), peeled and sliced
lemon juice
Crust
1 1/2 cup flour
1 tsp salt
1/2 cup nonhydrogenated shortening
ice water
NOTE: Make sure all your crust ingredients are cold. I’ve said this before, but it bears repeating: Alton Brown suggests measuring out your flour, salt, and shortening and sticking it in the freezer for a half-hour before you begin, as well as refrigerating your pie plate. Now that I have a few pie crusts under my belt, I concur. The crust is more tender and flaky with this method.
1) Move oven rack to lowest position. Preheat oven to 425 degrees.
2) Cut shortening into flour with a fork, pastry cutter, or food processor, until it has a pebbly look.
3) Sprinkle in ice water until dough starts to form. Keep adding water until it can take the shape of your hand.
4) Form dough into a cylindrical shape and cut nearly in half (leave a little more for your top crust). Wrap each half in plastic wrap or wax paper and refrigerate for 30 minutes before you roll it out.
5) When you’re ready to roll out your crust, dust yourself and the kitchen in flour. Or just your hands, rolling pin, and workspace. Take out one of your refrigerated dough halves. Roll your half cylinder into a ball and begin rolling from the center until you have the desired size and thickness. Place your bottom crust in the pie pan and stick it back in the fridge until you’re ready to fill.
6) Sprinkle your sliced apples with lemon juice in a large bowl. In a smaller bowl, mix together the sugar, syrup, flour, cinnamon, and nutmeg. Drizzle over the apples and stir to coat.
7) Roll out top crust as per instructions above. Remove bottom crust/pie pan from fridge and get ready to fill.
8) Pour apples into pie pan and carefully place top crust over apples. Pinch edges of crust together to seal. Then with a sharp knife, score the top crust to release the steam. Fun variation: before applying top crust, use a small cookie cutter to cut out shapes from the top crust. The holes will make pretty/adorable vents.
9) Place on bottom rack for 15 minutes. This sets the bottom crust. Then reduce heat to 350 and move to center rack. Continue baking for 45 minutes.
10) Remove and allow to cool. Slice and serve. This pie is so good you won’t even need a topping.
Approximate Calories, Fat, Fiber, and Price per Serving
225 calories, 9.4g fat, 1.1g fiber, $.39
Calculations
1 1/2 cup + 1 tsp flour: 512 calories, 1.5g fat, 1g fiber, $.32
2/3 cup sugar: 558 cal, 0g fat, 0g fiber, $.38
1/4 maple syrup: 210 calories, .26g fat, 0g fiber, $1.00
1 tsp cinnamon: negligible calories, fat, and fiber, $.02
1/2 tsp nutmeg: negligible calories, fat, and fiber, $.02
2 tsp vegan margarine: 66.7 cal, 7.3 fat, 0g fiber, $.08
6 medium to large apples: 462 calories, 0g fat, 12g fiber, $2.00
lemon juice: 12 calories, 0g fat, 0g fiber, $0.25
1 tsp salt: negligible calories, fat, and fiber, $.02
1/2 cup shortening: 880 cal, 104g fat, 0g fiber, $.62
2700.7 calories, 113g fat, 13g fiber, $4.71
225 calories, 9.4g fat, 1.1g fiber, $.39
Labels:
Desserts and Snacks,
Vegetarian
Monday, November 23, 2009
Dear Diary: Sourdough Sausage Stuffing
Today on Serious Eats: Sausage, Apple, and Cranberry Stuffing. Because you can never have enough stuffing. And you can never say the word “stuffing” enough times in a blog post. (Also: stuffing.)
This year, in preparation for our Thanksgiving posts, I cooked and ate two 9x13 trays of stuffing, all by myself. It was grueling, tongue-bending work. But somebody had to do it. And somebody had to keep a diary of the ordeal.
DAY 1
Dearest Diary,
Thanksgiving is nigh! Oh, such joy and contentment the holiday brings to myself and my kin! What delightful provisions shalt we partake in this annus mirabilis? I do find stuffing particularly pleasing, and a lighter, savory recipe would create much huzzah-ing amongst mine hallowed guests. Let it be done, then! This evening, Cooking Light’s Sourdough Sausage Stuffing shalt permeate mine apartment like so many exhaust fumes of scrumptiousness.
Earnestly,
Kris
DAY 2
Dearest Diary,
O, frabjous day! What wondrous victory the stuffing has been! Truly, a splendid addition to anyone’s Thanksgiving table. Alas, there is much left over, as the Husband-Elect has been detained by his place of employment. I shalt endeavor to persevere, as we bloggers must! Serving #3, down the hatch.
Copiously,
Kris
DAY 3
Dear Diary,
Prepared the other stuffing for Serious Eats. It’s quite good, but has left me with two plastic receptacles full of stuffing. I now embark on my sixth straight all-stuffing meal. This could last a fortnight. Beginning to rue decision-making skills, regret life choices.
Somewhat nauseously,
Kris
DAY 4
Diary,
On to stuffing meal #9. I’m pretty sure a stuffing baby is forming in my abdomen. Who’s idea was this, anyway? I’d like to punch her in the neck with a ladle.
Blerg,
Kris
DAY 5
Diary,
Stuffing has taken on bizarre, LSD-like characteristics. Hallucinations abound. Everything starting to look like Lady Gaga video. Why yes, Mr. Lincoln, I will unite the country with you. Nice hat.
Flounder staple,
Kris
DAY 6
Deer Diree,
To mutch stoofing. Tumy fulding inn onn isself. Scend halp. HAHAHAHA. *cry*
Cris
DAY 7
Diary,
I woke up this morning next to a man in a banana costume, a copy of Cormac McCarthy's Blood Meridian, and a clean Pyrex dish. Trying to piece the previous night together, to little avail. I do know the following: 1) the stuffing is gone, 2) it was savory and delicious, and 3) Lou Reed is locked in my bathroom. Will definitely do this again next year.
Suspiciously,
Kris
The diary mysteriously ends there. Strange. But sweet readers, if you should want to set off on a similar journey, here’s some things to know:
1) The better the bread, the better the stuffing. I went for an organic, artisanal loaf here, and the price reflects the quality. Man, it was good, though.
2) Try to buy the bread pre-sliced. The cubing process will be much quicker.
3) Numbers come directly from Cooking Light, so only the price calculations are included below.
4) Cooking Light has more stuffing recipes where this came from, over here.
And with that, Happy Thanksgiving, everybody! May your turkey be moist, your pie be fresh, and your stuffing be plentiful. But not too plentiful.
~~~
If you like this recipe, you might also like:
Sourdough Sausage Stuffing
Serves 9
From Cooking Light.
10 or 11 ounces sweet Italian turkey sausage (about 3 links)
1 teaspoon olive oil
2 cups onion, chopped
2 cups celery, chopped very small
2 tablespoons fresh parsley, chopped
2 teaspoons ground sage
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon freshly ground black pepper
12 cups (1/2-inch) cubed good sourdough bread (about 1 pound)
2 to 3 cups low-sodium chicken broth
Cooking spray
1) Preheat oven to 350°F and coat a 9x13 baking dish with cooking spray.
2) Remove sausage from casings.
3) In a large nonstick skillet, heat oil over medium-high. Add sausage and cook 7 to 8 minutes, until browned, breaking sausage into smaller pieces as you go. Add onion and celery, and cook for another 4 or 5 minutes, until onion is a bit soft. Kill the heat. Add parsley, sage, thyme, salt, marjoram, and black pepper, and stir to combine.
4) Combine sausage mixture and bread cubes in a large bowl. Gradually pour in about 2 cups of broth, and stir until everything is evenly moist. Place entire mixture in the 9x13 dish, and pour a little more broth over the top if necessary. Bake for 10 minutes covered, then 20 minutes uncovered. The stuffing should be hot and the top golden brown when finished.
Approximate Calories, Fat, Fiber, and Price Per Serving
208 calories, 5 g fat, 2.1 g fiber, $0.98
Calculations
10 or 11 ounces sweet Italian turkey sausage (about 3 links): $1.49
1 teaspoon olive oil: $0.04
2 cups onion, chopped: $0.41
2 cups celery, chopped very small: $0.94
2 tablespoons fresh parsley, chopped: $0.33
2 teaspoons ground sage: $0.48
1 teaspoon dried thyme: $0.12
1/2 teaspoon salt: $0.01
1/2 teaspoon dried marjoram: $0.27
1/2 teaspoon freshly ground black pepper: $0.02
12 cups (1/2-inch) cubed good sourdough bread (about 1 pound): $3.99
2 to 3 cups low-sodium chicken broth: $0.71
Cooking spray: $0.04
TOTAL: $8.85
PER SERVING (TOTAL/9): $0.98
This year, in preparation for our Thanksgiving posts, I cooked and ate two 9x13 trays of stuffing, all by myself. It was grueling, tongue-bending work. But somebody had to do it. And somebody had to keep a diary of the ordeal.
DAY 1
Dearest Diary,
Thanksgiving is nigh! Oh, such joy and contentment the holiday brings to myself and my kin! What delightful provisions shalt we partake in this annus mirabilis? I do find stuffing particularly pleasing, and a lighter, savory recipe would create much huzzah-ing amongst mine hallowed guests. Let it be done, then! This evening, Cooking Light’s Sourdough Sausage Stuffing shalt permeate mine apartment like so many exhaust fumes of scrumptiousness.
Earnestly,
Kris
DAY 2
Dearest Diary,
O, frabjous day! What wondrous victory the stuffing has been! Truly, a splendid addition to anyone’s Thanksgiving table. Alas, there is much left over, as the Husband-Elect has been detained by his place of employment. I shalt endeavor to persevere, as we bloggers must! Serving #3, down the hatch.
Copiously,
Kris
DAY 3
Dear Diary,
Prepared the other stuffing for Serious Eats. It’s quite good, but has left me with two plastic receptacles full of stuffing. I now embark on my sixth straight all-stuffing meal. This could last a fortnight. Beginning to rue decision-making skills, regret life choices.
Somewhat nauseously,
Kris
DAY 4
Diary,
On to stuffing meal #9. I’m pretty sure a stuffing baby is forming in my abdomen. Who’s idea was this, anyway? I’d like to punch her in the neck with a ladle.
Blerg,
Kris
DAY 5
Diary,
Stuffing has taken on bizarre, LSD-like characteristics. Hallucinations abound. Everything starting to look like Lady Gaga video. Why yes, Mr. Lincoln, I will unite the country with you. Nice hat.
Flounder staple,
Kris
DAY 6
Deer Diree,
To mutch stoofing. Tumy fulding inn onn isself. Scend halp. HAHAHAHA. *cry*
Cris
DAY 7
Diary,
I woke up this morning next to a man in a banana costume, a copy of Cormac McCarthy's Blood Meridian, and a clean Pyrex dish. Trying to piece the previous night together, to little avail. I do know the following: 1) the stuffing is gone, 2) it was savory and delicious, and 3) Lou Reed is locked in my bathroom. Will definitely do this again next year.
Suspiciously,
Kris
The diary mysteriously ends there. Strange. But sweet readers, if you should want to set off on a similar journey, here’s some things to know:
1) The better the bread, the better the stuffing. I went for an organic, artisanal loaf here, and the price reflects the quality. Man, it was good, though.
2) Try to buy the bread pre-sliced. The cubing process will be much quicker.
3) Numbers come directly from Cooking Light, so only the price calculations are included below.
4) Cooking Light has more stuffing recipes where this came from, over here.
And with that, Happy Thanksgiving, everybody! May your turkey be moist, your pie be fresh, and your stuffing be plentiful. But not too plentiful.
~~~
If you like this recipe, you might also like:
- Roasted Brussels Sprouts
- Sweet Potatoes with Mini Marshmallows
- Tomato and Bread Soup (Pappa al Pomodoro)
Sourdough Sausage Stuffing
Serves 9
From Cooking Light.
10 or 11 ounces sweet Italian turkey sausage (about 3 links)
1 teaspoon olive oil
2 cups onion, chopped
2 cups celery, chopped very small
2 tablespoons fresh parsley, chopped
2 teaspoons ground sage
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon freshly ground black pepper
12 cups (1/2-inch) cubed good sourdough bread (about 1 pound)
2 to 3 cups low-sodium chicken broth
Cooking spray
1) Preheat oven to 350°F and coat a 9x13 baking dish with cooking spray.
2) Remove sausage from casings.
3) In a large nonstick skillet, heat oil over medium-high. Add sausage and cook 7 to 8 minutes, until browned, breaking sausage into smaller pieces as you go. Add onion and celery, and cook for another 4 or 5 minutes, until onion is a bit soft. Kill the heat. Add parsley, sage, thyme, salt, marjoram, and black pepper, and stir to combine.
4) Combine sausage mixture and bread cubes in a large bowl. Gradually pour in about 2 cups of broth, and stir until everything is evenly moist. Place entire mixture in the 9x13 dish, and pour a little more broth over the top if necessary. Bake for 10 minutes covered, then 20 minutes uncovered. The stuffing should be hot and the top golden brown when finished.
Approximate Calories, Fat, Fiber, and Price Per Serving
208 calories, 5 g fat, 2.1 g fiber, $0.98
Calculations
10 or 11 ounces sweet Italian turkey sausage (about 3 links): $1.49
1 teaspoon olive oil: $0.04
2 cups onion, chopped: $0.41
2 cups celery, chopped very small: $0.94
2 tablespoons fresh parsley, chopped: $0.33
2 teaspoons ground sage: $0.48
1 teaspoon dried thyme: $0.12
1/2 teaspoon salt: $0.01
1/2 teaspoon dried marjoram: $0.27
1/2 teaspoon freshly ground black pepper: $0.02
12 cups (1/2-inch) cubed good sourdough bread (about 1 pound): $3.99
2 to 3 cups low-sodium chicken broth: $0.71
Cooking spray: $0.04
TOTAL: $8.85
PER SERVING (TOTAL/9): $0.98
Labels:
Meat and Fish,
Sides
Friday, November 20, 2009
Top 10 Links of the Week: 11/13/09 – 11/19/09
This week, it’s the dangers of fruit juice, a raw food experiment for the ages, and lots of stuff about this obscure eating day scheduled sometime next week. I think there are pilgrims involved? And maybe a cranberry or something? I’ve never heard of it before, so …
1) New York Times: 101 Head Starts on the Day
Mark Bittman compiles over a hundred make-ahead recipes for Thanksgiving, once again trumping every other Turkey Day post in the blogsosphere. Polenta and cranberries? YES, PLEASE.
2) Casual Kitchen: The Raw Foods Trial Archive
Dan went on a raw diet for a full week and blogged every meal of it. A lot of smoothies and avocados were involved. No one got hurt (except maybe a pineapple.) This is his story.
3) LA Times: It's time fruit juice loses its wholesome image, some experts say
Oh man, finally. This doesn’t get nearly enough press: fruit juice is on par with soda (or pop, for you Buffalonians) in terms of bad-for-youness. Witness: “‘It's pretty much the same as sugar water,’ said Dr. Charles Billington, an appetite researcher at the University of Minnesota. In the modern diet, ‘there's no need for any juice at all.’"
4) Chow: Thanksgiving for Beginners
College kids! Young singles! New marrieds! Elementary school gym teachers! Follow these step-by-step Thanksgiving directions, and your first holiday hosting gig can’t go wrong. People might even come back next year. (On second thought …)
5) The Oatmeal: 15 Things Worth Knowing About Coffee
Great info graphics will ensure you never forget these wow-your-friends facts about coffee. This site is highly neat. (Found via Dark Roasted Blend, a site you should completely check out, as well.)
6) Huffington Post: The ‘Fat Map’ – Putting World Hunger Into Perspective
A reality check, just in time for Thanksgiving. Note how Africa and much of Southeast Asia are almost non-existent.
7) The Epi-Log: Feeding the Hungry at Thanksgiving
HuffPo presented the problem; Epi-Log has the solutions. If you’re looking to help the less fortunate this season, here’s how.
8) The Kitchn: What Should I Bring (Long-Distance) to a New Mom?
Wonderful comment thread about cooking for family that’s far away. Let it be known: cooking and cleaning are the greatest gifts you can give any new parents, period. (Or old parents, according to my Ma.)
9) Soup Fly
New Yorkers: it’s Health Department evaluations for just about every restaurant in the five boroughs. Enter IF YOU DARE. (Seriously. This gets very uncomfortable very quickly. It’s like the Curb Your Enthusiasm of food.)
10) Eat Me Daily: Martha Stewart Criticizes Rachael Ray, Rachael Ray Agrees
You gotta give RR props: she handled Martha’s somewhat unsubtly worded comments beautifully.
HONORABLE MENTIONS
The Kitchn: Karen’s White and Green Urban Cottage Kitchen
I want this kitchen. In my house. To cook in. Right now.
Mile Hi Mama: Bean Organization
Great storage idea for those 90%-used bags of beans and rice that dot your kitchen like so many … uh … dots.
Money Saving Mom: Thanksgiving on a Budget
Crystal teamed up with four other bloggers to present this all-week series. Click and save some dough.
Neatorama: 7-Up for Baby!
It’s that lemon-lime taste for your favorite tiny face! Oy.
Slashfood: Libby’s Fears Canned Pumpkin Shortage This Thanksgiving
If you haven’t already heard, an awful pumpkin harvest has caused a dearth of the gourd all over the U.S. To quote Darth Vader, “NOOOOOOOOOOOOOOO!”
Videogum: 100 Greatest Quotes from The Wire
Holy moly. Thank you, Videogum. Rated very very very R for language. (Omar forevs!)
CHG ELSEWHERE ON THE WEB
(Photos courtesy of Rock America [Pearl Jam] and The Atlantic [Larry David].)
Thank you so much for visiting Cheap Healthy Good! (We appreciate it muchly). If you’d like to further support CHG, subscribe to our RSS feed! Or become a Facebook friend! Or check out our Twitter! Or buy something inexpensive, yet fulfilling via that Amazon store (on the left)! Bookmarking sites and links are nice, too. Viva la France!
1) New York Times: 101 Head Starts on the Day
Mark Bittman compiles over a hundred make-ahead recipes for Thanksgiving, once again trumping every other Turkey Day post in the blogsosphere. Polenta and cranberries? YES, PLEASE.
2) Casual Kitchen: The Raw Foods Trial ArchiveDan went on a raw diet for a full week and blogged every meal of it. A lot of smoothies and avocados were involved. No one got hurt (except maybe a pineapple.) This is his story.
3) LA Times: It's time fruit juice loses its wholesome image, some experts say
Oh man, finally. This doesn’t get nearly enough press: fruit juice is on par with soda (or pop, for you Buffalonians) in terms of bad-for-youness. Witness: “‘It's pretty much the same as sugar water,’ said Dr. Charles Billington, an appetite researcher at the University of Minnesota. In the modern diet, ‘there's no need for any juice at all.’"
4) Chow: Thanksgiving for Beginners
College kids! Young singles! New marrieds! Elementary school gym teachers! Follow these step-by-step Thanksgiving directions, and your first holiday hosting gig can’t go wrong. People might even come back next year. (On second thought …)
5) The Oatmeal: 15 Things Worth Knowing About Coffee
Great info graphics will ensure you never forget these wow-your-friends facts about coffee. This site is highly neat. (Found via Dark Roasted Blend, a site you should completely check out, as well.)
6) Huffington Post: The ‘Fat Map’ – Putting World Hunger Into Perspective
A reality check, just in time for Thanksgiving. Note how Africa and much of Southeast Asia are almost non-existent.
7) The Epi-Log: Feeding the Hungry at Thanksgiving
HuffPo presented the problem; Epi-Log has the solutions. If you’re looking to help the less fortunate this season, here’s how.
8) The Kitchn: What Should I Bring (Long-Distance) to a New Mom?
Wonderful comment thread about cooking for family that’s far away. Let it be known: cooking and cleaning are the greatest gifts you can give any new parents, period. (Or old parents, according to my Ma.)
9) Soup FlyNew Yorkers: it’s Health Department evaluations for just about every restaurant in the five boroughs. Enter IF YOU DARE. (Seriously. This gets very uncomfortable very quickly. It’s like the Curb Your Enthusiasm of food.)
10) Eat Me Daily: Martha Stewart Criticizes Rachael Ray, Rachael Ray Agrees
You gotta give RR props: she handled Martha’s somewhat unsubtly worded comments beautifully.
HONORABLE MENTIONS
The Kitchn: Karen’s White and Green Urban Cottage Kitchen
I want this kitchen. In my house. To cook in. Right now.
Mile Hi Mama: Bean Organization
Great storage idea for those 90%-used bags of beans and rice that dot your kitchen like so many … uh … dots.
Money Saving Mom: Thanksgiving on a Budget
Crystal teamed up with four other bloggers to present this all-week series. Click and save some dough.
Neatorama: 7-Up for Baby!It’s that lemon-lime taste for your favorite tiny face! Oy.
Slashfood: Libby’s Fears Canned Pumpkin Shortage This Thanksgiving
If you haven’t already heard, an awful pumpkin harvest has caused a dearth of the gourd all over the U.S. To quote Darth Vader, “NOOOOOOOOOOOOOOO!”
Videogum: 100 Greatest Quotes from The Wire
Holy moly. Thank you, Videogum. Rated very very very R for language. (Omar forevs!)
CHG ELSEWHERE ON THE WEB
(Photos courtesy of Rock America [Pearl Jam] and The Atlantic [Larry David].)
Thank you so much for visiting Cheap Healthy Good! (We appreciate it muchly). If you’d like to further support CHG, subscribe to our RSS feed! Or become a Facebook friend! Or check out our Twitter! Or buy something inexpensive, yet fulfilling via that Amazon store (on the left)! Bookmarking sites and links are nice, too. Viva la France!
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