The Budget Diva Goes Organic

On a budget friendly blog such as this, many people might ask "How can you afford to buy organic?" It's true, these products do carry a slightly higher price tag, but after a tour of the Stonyfield organic farms in Vermont, I am asking myself "How can you afford not to buy organic!"

A few weeks ago, I was lucky enough to participate in a "Barnstorming" Tour along with three other bloggers. (From left to right: Valerie, Anne, Tina and Me) The wonderful people over at Stonyfield organized the event to educate us (and in turn, our readers!) about the organic farming process. Stonyfield is dedicated to organic living and producing healthy food. I have to say, after a few days of learning about the organic farming process versus conventional farming, I am convinced!

I took so many photos on this trip and there were too many to post here! Check out the galleries on Facebook: Farm Photos and Factory Photos. If you want to really experience the "Barnstorming" Tour for yourself, check out this video with highlights from the trip.

The truth is, cheap food comes with hidden costs. From heavily fertilized corn to conventionally farmed meats packed with antibiotics, these unhealthy calories are getting passed on to you. We learned so much about the organic process, but there was one thing that really stuck with me from this trip. If you ask a conventional farmer about the lifespan of their cows, he will often tell you around 4 years. When you ask an organic farmer the same question, he will proudly point out cows who are 14 years old. All without fertilizers, pesticides, hormones or antibiotics. Our health and our lifespan mimics what we consume. I would rather live a long, happy and healthy life just like these organic cows! To me, it is worth a few extra dollars here and there on a grocery bill.

Upon returning from Vermont, I came home to a sparse kitchen and discovered some bread had gone stale while I was away. In true "Budget Diva" spirit, I poured through my new Stonyfield Organic Yogurt Cookbook for a bread pudding recipe!

*Budget Diva Tip: Never get rid of stale bread. It is perfect for bread pudding!

Start by trimming the crusts off of the stale bread.

Butter the bread, slice in half and layer with raisins in baking dish.

Whisk together milk, eggs, sugar, lemon zest, cinnamon, nutmeg and vanilla.

Pour custard mixture over the bread and let stand at least 1 hour or refrigerate overnight.

I love that the bulk of the preparation can be done in advance! When you are ready, bake the bread pudding at 350 for 45-60 minutes.

Pour the warm yogurt topping over the cooked pudding. I used the Oikos Plain Greek Yogurt and then added honey, but I bet you could use their Oikos Honey Greek Yogurt too!

I chopped up some walnuts and then sprinkled them on top. Check it out! Now that is a creative use of stale bread and a great way to incorporate a few of the Stonyfield organic ingredients!

Bread Pudding with Warm Honey Yogurt Topping

8 slices of bread, preferably slightly stale

1/4 cup butter, at room temperature

1/3 cup raisins

2 cups Stonyfield Organic skim milk

3 eggs

1/4 cup sugar

1 1/2 teaspoons grated lemon zest

1/2 teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg (optional)

1 teaspoon vanilla

Warm Yogurt Topping

1 cup Stonyfield plain yogurt

2 tablespoons honey

chopped walnuts (optional)

Lightly grease a 9-inch round or 8-inch square baking dish with butter or cooking spray. Cut the crusts off the bread slices, then butter the bread slices on one side. Cut each bread slice in half, then layer the bread in the prepared baking dish butter side facing up. Sprinkle with raisins.

Whisk together the milk, eggs, sugar, lemon zest, cinnamon, nutmeg, if using, and vanilla. Pour the custard mixture over the bread and let stand at least 1 hour or refrigerate overnight.

When ready to cook the pudding, preheat the oven to 350 degrees. Bake the pudding until done, approximately 45 minutes to 1 hour. When you poke it with a knife, the knife should come out clean. Cool slightly.

To make the topping, heat the honey and yogurt in a double boiler, stirring frequently with a whisk. Keep the water boiling for 1 to 2 mintues, then turn off the heat, so as not to overcook the yogurt. Pour it on top of the warm pudding. Top with chopped walnuts, if desired.

*Budget Diva Tip: If you don't own a double boiler (or don't want to splurge for one!) take two pots, pour water halfway up one of them and bring to a boil, then place another pot with the yogurt mixture above the boiling water and heat the mixture, stirring frequently with a whisk.

What are your thoughts on organic farming? Leave a comment here and you will be entered to win a Stonyfield prize package! Including coupons for free yogurt and even an awesome toothbrush made with recycled Stonyfield yogurt cups!

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Healthy breakfast and a great workout!

I recently had the pleasure of being a part of a "tweet-up" (a meet-up organized through Twitter) sponsored by Fitness Magazine. The magazine invited a handful of their twitter followers to a swanky New York gym for a morning workout with celebrity trainer Gunnar Peterson.



He is the go-to personal trainer for Hollywood elite and is said to train "The entire front row of the Oscars....except Jack Nicholson." Gunnar led us through a great workout and offered some great tips and tricks.

Ever get a sore neck while doing crunches or sit-ups? Gunnar recommends lifting your tongue to the roof of your mouth to stretch the area and relieve tension. Hate lunges? (I sure do...) Get a better and safer leg workout by modifying the exercise. Gunnar said a lunge movement should be more along the lines of stepping forward, leaning over and picking up a laundry basket rather than a giant step and your legs at a 90 degree angle.

The event was co-sponsored by Silk Soymilk and they provided a delicious breakfast after our workout. The "Straw-Nana Smoothie" is a healthy yet sweet treat that is packed with muscle building protein.



INGREDIENTS:

1 Banana, sliced then frozen
1⁄2 c Strawberries, frozen and diced
1 c Silk Original, Vanilla or Omega-3 DHA
2 T Sweetener of choice (optional)
1⁄8 t Vanilla (optional)


PREPARATION:
Combine all ingredients in a blender and give it a whirl.

Thanks to Fitness Magazine and Silk Soymilk for such a great start to my day!



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Mother's Day Brunch - On The Grill!

Are you looking to surprise you mom with a delicious and impressive breakfast in bed on Mother's Day? This Sunday morning, why not fire up the backyard barbecue and grill some eggs. Yes, you heard me right...grill eggs! This unique recipe is a fun way to make your Mom feel special.



HUEVOS RANCHEROS GRILLED BREAKFAST PIZZAS

6 individual dinner roll balls of frozen bread dough, thawed (from a 3 # package)
1/4 cup olive or corn oil, divided
2 teaspoons yellow cornmeal
Coarse sea salt, to taste
Freshly ground black pepper, to taste
6 large eggs
6 ounces fully cooked chorizo links
1 medium onion, cut into thick slices
2 medium plum tomatoes, cut into thick lengthwise slices
1 medium poblano pepper, seeded and cut into thick slices
2/3 cup refried beans
1/4 cup chopped cilantro
Juice of 1 lime
4.4 ounce package Queso Fresco cheese, crumbled (can substitute Jack cheese)
1 teaspoon cumin seeds
Chili powder for dusting

1. Using your hands or rolling pin, form each dough ball into a 4-inch round. Brush both sides of each with some of the oil, and sprinkle both sides of each with the cornmeal. Place dough on a baking sheet; sprinkle each with salt and pepper to taste. Cover lightly with plastic wrap and set aside until dough becomes puffy, at least a half-hour. While dough is rising, prepare a charcoal grill for medium-hot coals.
2. Meanwhile, brush the insides of a 6-cup (2-1/2") muffin tin with some of the remaining oil, using more if needed. Crack an egg into each cup; sprinkle with salt and pepper to taste. Cover pan with foil and set aside.
3. Place prepared onion, tomatoes, and pepper onto a baking sheet or pan. Brush each with oil; salt and pepper to taste. Place refried beans into a small skillet that can be placed on the grill to heat. Have all remaining ingredients ready and by the grill, as the pizzas go together very quickly once they are grilled.
4. When coals are ready, place the pan of refried beans onto grill. At the same time, place covered eggs, chorizo links, onions, tomatoes, and pepper onto grill. Cover and grill, turning the links and peppers as needed until hot. Stir beans as needed until hot. Eggs should cook for 4-5 minutes. This is about the time needed for everything to cook at once. Push the pan of beans to the side and keep warm. Remove the chorizo links and slice into 1/4" pieces; set aside. Chop the grilled onion, tomatoes, and pepper, and place in a bowl; stir in the chopped cilantro and lime juice; taste for seasoning. Remove muffin pan; keep covered.
5. To grill the dough, place prepared rounds on grill and cook until bottom is nicely browned, about 1 minute. Flip over and push off to the side while adding toppings. Working quickly, spread some refried beans over each bread, and sprinkle each with some of the crumbled cheese. Put bread back over heat and cook another minute, or until the other side is nicely browned. To serve, place pizzas on serving platter. Place slices of chorizo on each pizza. Spoon chopped vegetables on top of each. Using a spoon, remove eggs from cups and place one on top of each pizza. Sprinkle each with cumin seeds and chili powder. Serves 6.



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Homemade Marmalade

One of the best ways to capture seasonal flavors is through the time honored tradition of home canning. If you love to browse farmers markets for the freshest ingredients of the season, just imagine enjoying these same bright flavors months later.
Right now clementines are in season and the bright orange fruits are everywhere! I saw a case on sale at the grocery store and just couldn't resist!



Yesterday I pulled out the canning supplies from the basement and decided to preserve these flavorful winter fruits.



CLEMENTINE-BRANDY MARMALADE

2 cups thin strips of clementine peel (about 10 clementines)
4 cups cold water
Pulp and juice of 10 clementines
1/3 cup freshly squeezed lemon juice
1-1/2 cups boiling water
1/2 cup brandy
3 cups granulated sugar

1. In a heavy saucepan, combine the clementine peel and cold water. Bring to a simmer, covered, over medium heat. Continue to simmer until peel is tender, about 30 minutes; drain thoroughly.
2. Remove seeds and white membrane from the peeled fruit; dice fruit, saving and squeezing out all juices.
3. In a Dutch oven or large saucepan, combine the cooked peel, diced fruit and juice, lemon juice, boiling water, and brandy. Add sugar and stir to dissolve. Quickly bring to a boil and boil until mixture has thickened and reaches a temperature of 220 degrees F on a candy thermometer, about 20-25 minutes.
4. Remove from heat, skim off foam, and let mixture rest for 5 minutes before filling jars. Fill jars to within 1/4 inch from the top and screw on lids. Process filled jars in a boiling water bath with the water depth of at least 2 inches above the jar tops. Cover kettle and when water returns to boiling, boil 1/2 pint jars for 10 minutes or pint jars for 15 minutes. Remove jars immediately when processing time is over and place on wire racks a few inches apart to cool completely, without disturbing jars. Make sure all jars are sealed. If you have jars that did not seal properly, keep stored in refrigerator. Makes about 7-8 half pints, or 3-4 pints. If you do not care to use the brandy (but it's so wonderful!) just use 2 cups boiling water instead of 1-1/2 cups and omit brandy.



The results were just phenomenal! I have been enjoying it on toast for breakfast every day. Adding the brandy created a depth of flavor that makes me just want to eat the marmalade out of the jar! The plan was to make a bunch of marmalade now and save it for Christmas gifts...we'll see if it lasts that long!

Don't be intimated by home canning and preserving. Take a trip to your local hardware store, stock up on the basic supplies and give it a try!



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When Good Bananas Go "Bad"

I have always loved banana bread. It makes a great breakfast on the go, and a delicious snack.

Banana bread is great for a "Budget Diva" because it actually tastes better with super ripe, days old, brown bananas. The kinds of bananas you bought a few weeks back, never got around to eating and suddenly look completely unappealing. Don't throw them away - make banana bread!



The bananas on the left are perfect for your morning cereal or a snack. The skin is thick and the banana is sweet yet still somewhat firm.

The ones on the right have become less appealing to eat. The skin has thinned and become shriveled. They are almost completely brown and the banana itself has shrunk in size.

Now is the time to make bread! The starches in the banana have changed and developed into delicious sugars as they have ripened and browned. These sugars bring out a stronger "banana" flavor and will make your bread just wonderful.



Banana Nut Loaf

1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup sugar
1/3 cup butter
2 eggs, beaten
2 cups mashed ripe bananas
3/4 cup chopped nuts

Sift flour, baking powder and salt, then set aside. In another bowl, beat sugar, butter, egg and bananas until creamy. Add dry ingredients, slowly blending well. Using a greased loaf pan, bake in a 350 degree oven for 50 minutes. When done, spread butter on top of bread and cool 30 minutes before slicing.



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IHOP at home

With all of the crazy weather here in the Midwest, from blizzards to torrential rain to howling winds, there are some mornings that are best spent cozied up inside. Today I decided to make one of my favorite breakfasts, my grandmother's recipe for Swedish Pancakes with Lingonberries.



Swedish Pancakes with Lingonberries

3 egg yolks
1/3 cup granulated sugar
1-1/2 cups milk
1 cup all-purpose flour
1/8 teaspoon salt
3 egg whites, beaten until stiff
Powdered sugar
Lingonberry jam

Place egg yolks and sugar in mixer bowl and beat until thickened. Alternately add the milk and flour mixed with salt and mix until blended.Gently fold in beaten egg whites.Using a 1/4 or 1/3 cup measure, pour batter onto a lightly oiled, hot skillet. Turn pancakes when they are puffy and golden brown.To serve, dust pancakes with powdered sugar and serve with dollops of lingonberry jam.

No need to trek all the way to an overpriced pancake house when you can make these melt-in-your-mouth airy pancakes right in your home kitchen. Mmmm...if only every morning could be Sunday!



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12 Days of Savings - Day 12: Christmas Morning Maple Coffee Cake

Christmas eve is finally here! For my 12th and final installment of this "12 Days of Savings" series I wanted to share with you one of my favorite recipes of all time. This recipe is a tradition in my family and we look forward to it all year. A piece of Christmas Morning Maple Coffee Cake is a little slice of heaven.

Earlier this week I was browsing through the fancy bakery here in my hometown. All of their products were amazing and I noticed they were selling a coffee cake for almost $25! I'll take this homemade version any day :)



Maple Coffee Cake

1 package active dry yeast
1/4 cup lukewarm water
1 cup heavy cream
3 egg yolks, slightly beaten
2 teaspoons maple flavoring
3-2/3 cup sifted flour
1/4 cup sugar
1 teaspoon salt
1/2 cup unsalted butter
2 Tablespoons honey
6 Tablespoons unsalted butter
Maple-Cinnamon Filling (recipe follows)
Honey Glaze (recipe follows)

Sprinkle yeast over lukewarm water in small bowl; stir to dissolve. Add cream, egg yolks, and maple flavoring; mix well. Sift together flour, sugar and salt into a mixing bowl. Cut in the 1/2 cup butter with pastry blender until coarse crumbs are formed. Stir in cream mixture, mixing just until moistened. Divide dough into thirds and form each into a round and flatten with the heel of your hand. Wrap each in plastic wrap and refrigerate overnight.
Combine honey with the 6 Tablespoons butter in a small saucepan. Heat over low heat until butter is melted; cool to room temperature. Prepare Maple-Cinnamon Filling and set aside. Remove one section of dough from refrigerator and roll into a 12-inch circle. Place in a greased 14-inch pizza pan, or can use a large baking sheet. Brush dough with 1/3 of the honey-butter mixture and sprinkle with 1/3 of the Maple-Cinnamon Filling. Roll out another section of dough and place on top of the one in the pan. Brush with another 1/3 of the honey-butter mixture, and another 1/3 of the filling. Repeat with the last dough, honey mixture and filling. Place a 2-inch biscuit cutter or a juice glass in the center of the coffee cake to use as a guide. Cut the dough evenly into 16 wedges, using a sharp knife from edge of circle to edge of biscuit cutter in the center. Be sure to cut through all layers of dough; remove biscuit cutter. Picking up the wide end of one wedge, gently twist several times to form a corkscrew shape and lay down on pan. Repeat this twisting procedure with all the wedges. Cover coffee cake and let rise until not quite doubled, about 1 to 1-1/4 hours. Bake in a preheated 350 degree oven about 25 minutes or until golden. Remove from pizza pan or baking sheet by loosening around edges; then invert onto another baking sheet. Place cooling rack on the bottom of coffee cake and turn it over so that it is right side up on cooling rack. While still warm, drizzle with Honey Glaze.

MAPLE CINNAMON FILLING:

1 cup granulated sugar
2/3 cup finely chopped pecans
2 teaspoons Maple Flavoring
2 teaspoons ground cinnamon

Combine all ingredients in a small mixing bowl.

HONEY GLAZE:

1 cup sifted confectioner's sugar
2 teaspoon honey
1 Tablespoon milk
1 teaspoon Maple Flavoring

Combine all ingredients in a small mixing bowl.

Thank you so very much for following this "12 Days of Savings" series and I wish everyone a very Merry Christmas! Cheers!



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Black Friday Power Breakfast

It’s no secret that Thanksgiving is actually two holidays. One with turkey and one with shopping! My mom, my sister and I love to get up early on Black Friday and hunt for deals. The crowds or packed parking lots never really bothered us, it was always just a fun girls day out and a way to kick off the Christmas season.

If you are planning on hitting those 5 AM door buster sales, I recommend jumpstarting your morning with a hearty power breakfast to get you through a long day of shopping. With this recipe for slow cooker oatmeal, you simply add all your ingredients the night before and wake up to a hot breakfast in the morning. Plus, it is a healthy way start the day after all the Thanksgiving indulgences!



Overnight Oatmeal

8 cups water
2 cups steel-cut oats, like McCann's in the tin. It has to be this nugget-type of oatmeal and NOT the flakes.
1/3 cup dried cranberries, blueberries, or your favorite
1/3 cup dried apricots, chopped, or raisins, or other favorite
1/4 teaspoon salt, or to taste
any spices you like or it can be plain. I like cinnamon!

Combine all ingredients in a 5 to 6- quart slow cooker. Turn heat to low. Put on the lid and cook until the oats are tender and creamy, about 7-8 hours. Makes 8 servings, about 1 cup each. I also love tossing in some toasted nuts or flaxseed to the cooked oatmeal.



Here, I made my oatmeal with dried figs and dates. I topped it with a handful of toasted hazelnuts and a drizzle of honey. This is what I happened to have in my pantry, but the possibilities are endless!

Other possible combinations:
-dried mango and pineapple topped with a sprinkle of shredded coconut
-dried apples and raisins with a dash of nutmeg and topped with pecans or walnuts
-dried blueberries and cranberries and a swirl of lingonberry jam before serving



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Learning the Science of Sourdough in San Francisco

Today I am traveling again, but this time for pleasure! This year my mom’s side of the family is all congregating at my grandma’s house just outside San Francisco. I have been coming here for as long as I can remember, but the sight of the Golden Gate Bridge or the smells of Fisherman’s Wharf still excite me every time.

My mom has three brothers and her oldest brother, my Uncle Paul, has flown the furthest to be with us on this Thanksgiving. He lives all the way in the South Pacific in the Kingdom of Tonga! He lived most of his adult life in the San Francisco area, but after retiring as a paramedic, he decided to move to this tiny island kingdom. The one thing he could not leave behind was his favorite, worn out cookbook filled with his favorite San Francisco sourdough recipes! He has been feeding and developing his own starter for quite a while, and now he is going to treat us with countless goodies!

A day in the life of Sourdough...

The starter:



Ingredients:

1/2 cup warm water
1 package active dry yeast
2 cups warm water
2 cups flour

Directions:

Combine 1/2 cup water (85-90 degrees) with yeast in a small glass or plastic bowl. Let stand for 5 minutes or until foamy. In a glass or plastic bowl, use a wooden or plastic spoon to mix dissolved yeast mixture with 2 cups of warm water and flour. Cover container with plastic wrap and place in a warm, draft-free area for 24 hours. Stir at least twice during this time period. Starter should be slightly bubbly and give off a delicious sour, yeasty aroma. The consistency will be that of a light pancake batter. Cover container and let stand in refrigerator for 24 hours before using.

This recipe will make your sourdough starter, and from this starter you will create your sourdough batter. The leftover starter may be continuously fed for months and years. Like a fine red wine, it just gets better with age.

Proofing the batter the night before:



(look at those bubbles...it's alive!)

Some of the sourdough starter is added to additional flour and water. The amount needed for the desired recipe is removed and the rest is chilled for later use.

1 1/2 cups Sourdough starter
1 1/2 cups flour
1 cup warm water (85 degrees)

Remove sourdough starter from your refrigerator and allow to come to room temperature. Measure out 1 1/2 cups of the starter into a warm 2-quart bowl. (Return remaining starter to refrigerator.) Add the 1 1/2 cups flour and the 1 cup of water; mix well. Since all flours are different, add only enough water to make a batter the consistency of a light pancake batter. Cover bowl lightly to prevent drying and let sourdough batter stand or "proof" for 8-12 hours at 85-90 degrees. When the batter is properly proofed, its surface will appear bubbly and it will exhibit a strong, pungent sour odor. After proofing, measure out the amount called for in the recipe and return remaining batter to the starter pot. Stir and refrigerate.

Sourdough batter is the basic ingredient in all sourdough recipes. It must be made approximately 8-12 hours before use.

Mmmm...Pancakes! Get 'em while they're hot!



The sourdough batter adds flavor to these pancakes made also with milk, eggs and melted butter.

2 cups proofed sourdough batter
1 1/2 cups all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon baking powder
1 cup milk
3 eggs
1/4 cup butter, melted

Prepare sourdough batter 8-12 hours before making pancakes. Sift together flour, sugar, salt, baking soda and baking powder. Beat milk and eggs together. Mix dry and wet ingredients together and let rest for 10 minutes. Gently mix melted butter into pancake batter. Cook pancakes on a lightly oiled hot griddle. Flip when several bubbles form on top of pancakes.



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