It's absurd. I never go without my dinner.

So with all our travel and adventure last month, we decided to attempt to go a bit cheap on as many meals as possible to keep the budget with in a reasonable amount. That normally means pasta and casseroles. To keep in my healthy eating trend, I substitute healthy alternatives to canned or processed foods. A family friend of Husband's and, now, a friend of mine posted her recipe for Tuna Noodle Casserole  a while back and it got me all hungry for the delishnosh of said food tradition.

Her recipe is a solid one:

Cook:

1/2 box of pasta

Mix together:

3 cans of tuna

2 cans of cream of mushroom soup

1/2 bag of frozen peas

1 pint mushrooms

Worcestershire sauce

Then mix all the things together.

Put into a casserole dish and top with bread crumbs mixed with melted butter.

Cook at 350 for 60 minutes. Enjoy!

Me being me, I use what I have at home/normally buy from the grocery store. Which, as per usual, made it a bit more work than most people desire to put forth for a casserole. The big this is that Husband and I are trying to stay away from most processed foods, so the soup was a no go which really is the life saver of ingredients. 

Here is the ridiculousness I ended up based off of her simply beautiful recipe.

Cook:

1/2 box of pasta

Dice and Saute until tender:

Onion, carrots, garlic, celery, and mushrooms with 1 tablespoon olive oil and 1 oz Sherry

Mix together:

3 cans of tuna

1/2 bag of frozen peas

1 cup Greek yogurt

1 tablespoon Dijon

Worcestershire sauce

Salt and Pepper

1/2 cup grated (Sharp) cheese

Then mix it all together in a 9X12 Casserole dish and top with:

Paprika / Parmesan / Bread Crumbs /Parsley

Cook at 350 degrees for 30 – 45 minutes

Husband liked all the veggies I jammed into my version of this classic dish. I think that it needs another whole cup of Greek Yogurt as I like my Tuna Noodle Casserole rather creamy and this batch just seemed at bit too much like regular pasta. Now I know, and knowing is half the battle.

Until the next meal...

**Today's title comes from Oscar Wilde's The Importance of Being Earnest:You can't possibly ask me to go without having some dinner. It's absurd. I never go without my dinner. No one ever does, except vegetarians and people like that.**

What could be worse than hummus?

For when we traveled to Boston a few weeks ago, I made my first batch of Hummus. It ended up being a double batch accidentally and thus I had a TON of hummus when I got home.

In order to use it up and not just gorge myself on crackers, pita chips, and baby carrots, I scoured the web and found the following ideas for how to use up hummus, not as hummus.

FIRST FIND: HUMMUS CRUSTED CHICKEN 

Ingredients

2 boneless, skinless chicken breasts

½ cup hummus 

1 clove garlic, minced

½ teaspoon smoked paprika

½ teaspoon cumin

¼ teaspoon red chili powder

1 lemon

Method

Preheat the oven to 450 degrees F. Spray a medium-sized baking dish with nonstick cooking spray.

Place the chicken breasts in the dish. Using a spoon, scoop the ½ cup hummus into a measuring cup to avoid contaminating the rest of the hummus from the raw chicken. Put the remaining hummus away, and spoon hummus from the measuring cup on the chicken. Spread it around until the breasts are evenly coated.

Sprinkle the minced garlic, smoked paprika, cumin, and red chili powder on top of the chicken (or whatever seasonings you choose to use). Squeeze one lemon half over each chicken breast.

Bake for 25-30 minutes, or until the chicken is cooked through and the hummus has crisped. Serve immediately.

I don't know what I may or may not have done wrong, but this never got crispy. I also refused to let my chicken get dried out. The flavor was very nice, but it was just what it was: chicken coated in warm hummus. Completely edible, but I am happy I didn't make extra.

SECOND FIND: CHICKEN SALAD

Ingredients:
1 cooked chicken breast, chopped
1 tablespoon dried cranberries
1/2 apple, chopped
2 tablespoons slivered almonds (or chopped walnuts)
1 tablespoon chopped onions
1 stalk celery, chopped
2 tablespoons low-fat Greek yogurt
1 squeeze lemon juice
Salt and pepper to taste
2 tablespoons hummus
Lettuce
Additional vegetables (optional)

Method
Mix everything but the last two ingredients together.

Serve mixture in a lettuce leaf wrap-style or as salad atop lettuce with your favorite vegetables.

This turned out super yummy. The Greek yogurt gives a lovely tartness for the creaminess of the hummus. The dried cranberry and apple adds a good sweetness and the texture of the chicken (which I simmer in an inch of water to keep nice and moist) with the crisp celery simply refreshing..

THIRD FIND: HUMMUS SALAD DRESSING

Ingredients:
For the dressing:
2 tbsp. of water
1 tsp. of hummus
1 tsp. almond butter
1 tsp. of pure maple syrup
1 tsp. apple cider vinegar
1/2 tsp. tahini
dash of salt

Method
Make the dressing by adding all the ingredients to a mug and whisking with a fork until smooth.

I think that this is the winner for the experiment. Creamy without being heavy and the flavor is clean and understated on a salad of romaine and grated zucchini. I am very happy I made this and that we have some to use over the course of the week for nightly salads.

Until the next meal...


**Today and yesterday's title comes from Rick Riodan's The Sea of Monsters:
Annabeth: My fatal flaw. That's what the Sirens showed me. My fatal flaw is hubris.

Percy: the brown stuff they spread on veggie sandwiches?
Annabeth: No, Seaweed Brain. That's HUMMUS. hubris is worse.
Percy: what could be worse than hummus?
Annabeth: Hubris means deadly pride, Percy. Thinking you can do things better than anyone else... Even the gods.**

The brown stuff they spread on veggie sandwiches?

Husband and I recently enjoyed Boston! There were many many things to do that were free and interesting both. So an excellent weekend trip.

That being said, any and all travel is expensive.

I am a big believe in attempting to save money while traveling. In the pursuit of cost effectiveness, plus the fact that we were flying ACROSS THE COUNTRY, I made us breakfast and lunch for travel day to there.
For breakfast, I made a batch of the granola bars I discovered when we headed Brazil at the new year. Also, as we were flying on my birthday, I made a coffee cake which Husband put 3 candles in...at 4 in the morning.

For lunch, I offered to make Quinoa Salad or a Pasta Salad for Husband, but he was honest with me, fortunately, reminding me that he really enjoys a good sandwich. Plus, a sandwich would be easier to pack in the long run and make one for our friend Z who was traveling with us.

So I put together a few smoked meat and cheese sandwiches with lettuce, onion and a mustard packet on the side. The dried salami keeps and doesn't soggy up the bread. I used spinach as it is a great source of iron and is hearty enough to survive a few hours on a sandwich before being consumed.

I also made a veggie snack roll up for each of us.

I spread some homemade Hummas (see below) on a whole grain tortilla and then layer on shredded beets, carrots, red onion, spinach, and zucchini and rolled it up in some plastic wrap. A fiber/protein punch in the gut!

Here is the Better than Store Brought Hummus Recipe:
Ingredients

One 15-ounce can (425 grams) chickpeas, also called garbanzo beans

1/4 cup (59 ml) fresh lemon juice, about 1 large lemon

1/4 cup (59 ml) tahini (we used Krinos)

Half of a large garlic clove, minced

2 tablespoons olive oil, plus more for serving

1/2 to 1 teaspoon kosher salt, depending on taste

1/2 teaspoon ground cumin

2 to 3 tablespoons water

Dash of ground paprika for serving

Method

Preparing the Hummus

In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps “whip” or “cream” the tahini, making smooth and creamy hummus possible.

Add the olive oil, minced garlic, cumin and the salt to whipped tahini and lemon juice. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.

Open can of chickpeas, drain liquid then rinse well with water. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.
Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until the consistency is perfect. 

Besides the yumminess and simplicity of hummus, I wanted to try to make something new to me so I decided to attempt a Japanese snack that I watched my Bro Bro and Tsumi make for Thing 1 while they were here: Onigiri. If you are unfamiliar with Onigiri, you should look into it as it is a very versatile, albeit not the healthiest of snacks. I didn't get too exciting and just went with what was easy for a filling. I used a bit of leftover salmon that I had made for dinner the night before we flew with a sprinkle of almond meal.

The rice never got quite dry enough, though it was sticky enough. I think I will try this dish again, but not add quite so much water to the rice.  The salmon was nice, but I think that I will go for the dried salmon flakes. next time as well.

So for travel day made:
Coffee Cake for breakfast at home
Meat and Cheese Roll up for on the road
Hummas Veggie Roll up for on the road
Onigiri for on the road

We did the math. We spent about $240 over the 5 day trip. We had to eat out for EVERY meal, many of those in the Convention Center. Thought that number is about  two thirds of our normal MONTHLY budget, we really ended up spending about $20 a day on food per person including afternoon coffee and snacks. I think that we had a mini fridge or cooler pack, that I could have pack more snacks/light lunches, but I feel like that might have just been over kill. Any who...

Until the next trip...

**Today's title is 2 parts, you will see the full quote tomorrow!**

BFMH: No Yeast Cinnamon Rolls

Husband had to work this Saturday. I got up and made him breakfast. Sometimes he is blown away by my love of breakfast and him. The night before I rolled up some cinnamon and then this morning I baked them. It was about the EASIEST cinnamon roll  recipe I have ever come across.

No Yeast Cinnamon Rolls

Ingredients
Dough
2 cups flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter
3/4 cup milk
Filling
4 tablespoons butter
1 cup brown sugar or 1 cup white sugar
3 teaspoons cinnamon
Glaze
1/2 cup powdered sugar
1/4 cup milk
Method
For the filling, in a small bowl combine softened butter, brown sugar and cinnamon to form a crumbly mixture.
Sprinkle 1/2 of the mixture over the bottom of a 9x9 pan.
In a large bowl mix together flour, sugar, baking powder, and salt.
Cut in softened butter (sometimes your hands are the best tools).
Stir in milk to form a soft dough.
Roll out dough on a lightly floured into a rectangle about 1/4 inch thick.
Spread the remaining filling on the rolled out dough.
Roll up the rectangle, with a sharp knife slice into 18 small rolls (12 if you want them a little bigger).
Bake for 20-25 min at 400°F.
For glaze, combine powdered sugar and milk in a small bowl and stir until smooth.
Once rolls are finished, drizzle on glaze and serve warm.

I did not use the glaze recipe provided above and instead used up the cream cheese frosting I made for cupcakes earlier in the week. Also, I halved the recipe since it is just Husband and me.

They turn out decently. Considering I am not accustomed to baking, albeit I think I am getting more and more comfortable with it, I think they turned out prettily enough. Husband liked them and was happy to have my company and coffee making ability at 5 am in the morning. Success!

They were crying to get out of the jar...

While these little ditties weren't the prettiest, nor did they travel as well as I would have liked, they ended up being a PERFECT pick me up snack while traveling a few weeks ago. Mainly because even when they got dry/stale, when you began to chew them, their rich chewy flavor would revive!

François Payard’s Flourless Chocolate-Walnut Cookies
Ingredients

2 3/4 cups walnut halves
3 cups confectioners’ sugar
1/2 cup plus 3 tablespoons unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
4 large egg whites, at room temperature
1 tablespoon pure vanilla extract

Preheat oven to 350. Spread the walnut halves on a large-rimmed baking sheet and toast in the oven for about 9 minutes, until they are golden and fragrant.
Let cool slightly, then transfer the walnut halves to a work surface and coarsely chop them. Position two racks in the upper and lower thirds of the oven and lower temperature to 320. Line two large-rimmed baking sheets with parchment paper.
In a large bowl, whisk (or combine in an electric mixer on low speed) the confectioners’ sugar with the cocoa powder and salt followed by the chopped walnuts. While whisking (or once you change the speed to medium), add the egg whites and vanilla extract and beat just until the batter is moistened (do not overbeat or it will stiffen).
Spoon the batter onto the baking sheets in 12 evenly spaced mounds, and bake for 14 to 16 minutes, until the tops are glossy and lightly cracked; shift the pans from front to back and top to bottom halfway through to ensure even baking. Slide the parchment paper (with the cookies) onto 2 wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days.

I have a HUGE problem keeping these little cookies from not becoming one massive cookie while baking. Next time I will add a few more nuts and shoot for smaller cookies in general. Flavor was great and a perfect choice for parties if you have GF friends.

Until the next cookie...


**Today's title comes from Charles M. Schulz: They were crying to get out of the jar... Cookies get claustrophobia too, you know!**

Thirsty Thursday: J Lohr Chardonnay Tasting

This was a very pleasant surprise. I know that I have drunk this before and I know that I liked it, but looking at it from a perspective with some guidance I dare say I love this wine now. No, it isn't perfect. Nor is it a "fancy wine", but you need to understand that this is a bottle I feel like I will not have buyer's remorse over when I take it to a party or as a hostess gift. Next time you need a solid Chard that will be a crowd please and not illicit any sarcastic eye rolls from the snobs that are also around, I would suggest this one.

WINE NAME	J. Lohr		WINE TYPE	Chardonnay
VINTAGE	2012		PRODUCER	J.Lohr
GRAPES			REGION	San Jose, CA
PURCHASED	Trader Joe’s		PRICE	$9.99
Companions	Mike and Husband		Food	Pita Chips and Chicken Cordon Bleu
SIGHT					PTS
Clarity	Cloudy (less)	Hazy	Clear	Brilliant (more)	3/5
Depth of Color	Watery/Thin (less)	Pale	Med/Deep	Dark/Rich (more)	2/5
Color	WHITE - Yellow Gold Brown	Green Tinge Pale Yellow	RED - Purple	Red/Purple Red-Brown
Viscosity – liquid	Thin	Normal	Heavy	Syrupy	3/5
SMELL
Aroma	Herbal Nutty	Fruit Mineral	Spice Earthy	Floral Icky	4/5
Bouquet	Dumb/Pale/Closed	Simple/Pleasant	Deep/ Dark	Powerful/Dynamic	4/5
Smell Intensity	Light (less)	Mild	Prevalent	Pronounced	3/5
TASTE
Acidity (like a lemon)	Flat No Bite	Fresh Crisp	Tart Tangy	Sour Vinegar	6/10
Sweetness	Dry	Off-Dry	Semi-Sweet	Very Sweet	3/5
TASTE Descriptors Balanced Chewy Concentrated Crispy(good acid) Deep/Complex Delicate Dull Firm (big tannins) Flabby(no acidity) Harsh Hint Intense Intriguing Jammy (fruit,lack of tannins) Piercing Simple Soft Structured	FRUITY Berrylike Blackberry Black Currant Blueberry Raspberry Strawberry Cherry – Black/Red Plum – Prune Gooseberries Citrus Grapefruit Lemon/Lime Stone/Tropical Apple Apricot Mango Melon Peach Pear Pineapple	FLOWERY Violet Rose Orange Blossom Jasmine Lily Geranium Orchid HERBAL Hay Mint Rosemary Thyme SPICY Black Pepper Licorice Cinnamon Clove	NUTTY Almond Coffee Hazelnut Walnut EARTHY Dry leaves Cut grass Moldy Mushroom ICKY Barnyard Dirty Diaper Boiled Egg Gas Alcohol Flinty Vinegar	OTHER Buttery Oaky Mineral Vanilla Cedar Tobacco Chocolate Leather Butterscotch Olive Bitter Hot - alcohol Sour Sharp Sugary Salty Velvety	9/10
Complexity	Simple	Interesting	Exciting	Dynamic	3/5
Balance	Unbalanced	Good	Very Well	Perfect	9/10
Body	Light	Medium	Heavy	Huge	4/5
AFTERTHOUGHTS
Finish	None	Short	Medium	Long (10 secs +)	4/5
Drinkability	Never Again	Maybe	Yes	Can’t wait	8/10
Value	Waste of money	Eh…	Decent	I love a value!	9/10
Overall	Perfect for a hostess gift and for a small fancy dinner party				74/100

One must ask children and birds how cherries and strawberries taste.

So the day before we headed out to Boston I wanted to use up our salad stuffs and the bundle of asparagus. So I went to my favorite dish. 

Salmon and Veggie in foil!

I have posted about this before. But I think that I like the lack of squash, tomato, and onion. It made the whole dish have a mushy texture.

This was not the healthiest preparation (note the pads of butter) , but the fat plus a touch of salt and pepper and then a hot oven is all you need to make easy asparagus.

Then the salmon just had some butter, lemon, salt, pepper, and a sprinkle of thyme over it.

Now on the the thing I was excited about making that evening: Strawberry Balsamic Salad.

It is super easy. I need to use up the strawberries that were headed out in my kitchen so I washed and diced the best looking of the bunch and the quartered them. a bit of red onion and then a balsamic reduction and you have yourself a salad that is out of the ordinary (at least in my kitchen).

This picture is really bad, but I wanted to show it dressed:

In other news, I got the PURTIEST Ukulele from my husband! I am extremely excited about it!

Until the next meal...

**Today's title comes from Johann Wolfgang von Goethe: One must ask children and birds how cherries and strawberries taste.**