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Tuesday Megalinks: BoSox Edition

First, a hearty “gracias” to Boston right fielder Jacoby Ellsbury for stealing a base during the World Series. Thanks to his speed and the Rockies’ total ineffectiveness, we all get free tacos from The Bell today.

Second, does Jonathan Papelbon remind anyone else of a lipless John Rocker? I can’t bring myself to root for this guy.

Third, everyone should have a David Ortiz in their lives. Big Papi is a joy to watch.

Fourth, everyone should also have a Manny Ramirez in their lives. Mostly for the nonsensical conversations and sheer unpredictability, but also ... well, as ESPN's Bill Simmons says, "I've watched Manny play left field at Fenway for the past seven years. It's not that he's loafing, it's that he only has one speed in which he does every single thing, and it doesn't matter if he's running after a rolling baseball, running toward home plate after a walkoff homer, running into traffic to save one of his kids, or running from a building that's about to blow up. He has one speed, that's it. He's almost like Michael Myers in this respect."

And fifth, the links:

Apartment Therapy Kitchen: Monkfish and the Minimalist - Choosing Ocean Friendly Seafood
Bad news: there are no longer too many fish in the sea.
Good news: there are still some left.

Being Frugal: Festival of Frugality #98
Lynnae did a really nice job organizing this week's fest. My fave: Mama Squirrel's ingenious post on making lasagna without recipes.

Consumerist: Top 10 Trans-fattiest Foods
A.k.a. White Castle Onion Rings Mean Certain Death.

Down to Earth: Developing Flavour in Home Cooking
Aussie home guru Rhonda Jean imparts about a dozen simple ways to add flava to your meals. Three cheers for Down Under!

Food News: Shoppers’ Guide to Pesticide and Produce
Extensive list of how much poison can be found on which vegetables, along with a wallet-sized guide for easy portability. (Celery! I guess I really didn’t know you. *sniffle*)

Mrs. Micah: Is it Ever Appropriate Not to Tip?
The age-old debate rages on. Good discussion after.

New York Times: Five Easy Ways to Go Organic
The Grey Lady analyzes which organics give you the best bang for your buck.

Serious Eats: Food Myths – Which Ones Make You Crazy?
My least-favorite myth: drinking soda is just as good as drinking water. No it’s not. Stop the insanity!

Time.com: My Last Supper
Slideshow featuring more than a dozen famous chefs, and what they would request for their last meal on Earth. Lots of seafood in there, and the picture of Vimal Dhar is pretty darn cool.

USA Today: Look who's cooking now: 'Gastro pups'
Look out, folks. The kids are taking over the kitchen. And they have knives.

Wise Bread: Truffles on the Cheap AND Gourmet Kitchens on a Shoestring
WB gets down and fancy with this week’s offerings. Good ideas for inexpensive luxury. (What, no caviar?)

Zen Habits: Hassle-free Weight Loss - The Zen Habits Meal Plan
Gah! Another post I wish I’d written.

Paging Ming Tsai: Light Chinese Chicken and Broccoli

Until recently, most of my efforts to make Chinese food at home have been met with repulsion, lingering depression, and perhaps some vomit. Fried rice, especially, has been a total disaster. Eggs shouldn’t be that grey. Or grey at all, really. But, convinced of my blossoming mastery over all things kitchen-related, I boldly plunged forward, repeating mistakes and cultivating culinary ignorance on a level unmatched by other mortals. It took a couple hundred soy sauce-based catastrophes to finally dawn on me that I should be CONSULTING A RECIPE. D'oh!

As it turns out, Chinese cooking (unlike scratching your nose or wanting to slap Paris Hilton) isn’t intuitive. There are principles and methods and ingredients specific to certain dishes, which themselves are specific to certain regions. Slamming a vegetable and some chicken in a pan and calling it stirfry doesn’t cut the mustard.

I’ve only just begun to approximate real Chinese food, and this recipe, adapted from Weight Watchers’ General Tsao’s Chicken, is one of the first I tried that fit the bill. Up top, the green onions, red pepper flakes, and garlic are sautéed in peanut oil, which lends the dish its spice and fragrance. Further down, the thickened sauce and touch of crisp, fresh broccoli approximates an authenticity not found in “Look, Ma! I added marinade! It’s Chinese now!” dishes. And while it’s great for dieters, it’s filling enough for regular, non-calorie counting folks, too. There are a few of you out there, right? (Hi Mom!)

I’d suggest pairing it with this egg drop soup, or just a plain ol’ salad, maybe with Sesame-type dressing. The leftovers (warmed, if there are any) are pretty sweet, too. Plus, your co-workers will wonder who got Chinese food for lunch.

Light Chinese Chicken and Broccoli
3 servings
Adapted from Weight Watchers.

3/4 cup chicken broth
2 tablespoons cornstarch
2 tablespoons sugar
2 tablespoons soy sauce
1 tablespoon white wine vinegar
1/2 teaspoon ground ginger
2 teaspoons peanut oil
2 medium scallions, chopped
2 medium garlic cloves, minced
1/2 tsp red pepper flakes (more if you like spice)
1/2 pound uncooked boneless, skinless chicken breast, cut into 1-inch pieces
1 heaping cup cut broccoli florets
2 cup cooked white rice, kept hot

1) Combine broth, cornstarch, sugar, soy sauce, vinegar, and ginger in a medium mixing bowl. Whisk to combine and set aside.

2) In medium saucepan, bring a few cups of water to a boil. Add broccoli and cook for 3-1/2 minutes. Drain and IMMEDIATELY and run under very cold water to stop the cooking process.

3) In a large skillet, heat peanut oil over medium-high heat. Saute scallions, garlic, and red pepper flakes for 2 minutes. Add chicken and cook until browned, about 5 more minutes.

4) Turn the heat down to medium. Pour in reserved marinade and simmer about 3 minutes, or until chicken is fully cooked and sauce is thickened to your liking. Do not overcook or the sauce will become gooey.

5) Add broccoli, stir, and warm through, about 1 or 2 minutes. Don't do this any sooner, or the broccoli will fall apart.

6) Serve over rice.

Approximate Calories, Fat, and Price Per Serving
387 calories, 6.8 g fat, $0.95

Calculations
3/4 cup chicken broth: 65 calories, 2.2 g fat, $0.18
2 Tbsp cornstarch: 61 calories, 0 g fat, $0.06
2 Tbsp sugar: 93 calories, 0 g fat, $0.03
2 Tbsp soy sauce: 17 calories, 0 g fat, $0.19
1 Tbsp white wine vinegar: negligible calories and fat, $0.08
1/2 tsp ground ginger: negligible calories and fat, $0.02
2 tsp peanut oil: 80 calories, 9 g fat, $0.07
2 medium scallion(s), chopped: 10 calories, 0.1 g fat, $0.30
2 medium garlic clove(s), minced: 9 calories, 0 g fat, $0.10
Heaping 1/2 tsp red pepper flakes: negligible calories and fat, $0.10
1/2 pound uncooked boneless, skinless chicken breast: 375 calories, 8.1 g fat, $0.99
1 heaping cup of cut broccoli: 39 calories, 0.2 g fat, $0.50
2 cup cooked white rice, kept hot: 411 calories, 0.9 g fat, $0.22
TOTAL: 1160 calories, 20.5 g fat, $2.84
PER SERVING (TOTAL/3): 387 calories, 6.8 g fat, $0.95

Classy, Squared: Pasta with Asparagus and Mushrooms

(First, a very happy 30th birthday to Rachel, the Cheap Healthy Gourmet. Judy Longhair, you are truly flopacetic.)

When I started on Weight Watchers, the hardest obstacle to overcome was the strict limitation on all things white and starchy. See, while carbs are filling, delicious, and generally good for society, they’re also super-high in calories. Not good for smaller butts and such. Thusly, my Giant Bowl of Spaghetti Days were officially put on notice. Bummer.

But … but … I love rotini. I adore penne. Given the chance (and a large dowry), I would elope with a piece of linguini. Subsequently, my first dietary mission was to discover a pasta dish that:

A) Would fit into the plan,
B) Was relatively affordable, and,
C) Didn’t taste like a salad sprinkled with bits of macaroni.

WW Online yielded some good options, but ultimately, it was (*gasp*) AllRecipes to the rescue. Normally, the average AR dish contains enough butter, oil, and/or lard to make Paula Deen insane with envy. (“AH’M so JEALOUS of y’all. *cackle cackle cackle* It’s makin’ me lose MAH MIND.”) Pasta with Asparagus and Mushrooms was a glaringly classy exception.

Simple and even elegant, it's a filling dish that tricks you into eating almost-crazy amounts of vegetables. (Devious.) I’ve played with the recipe a bunch over the last year or two, and found that fresh mushrooms, good parm, and a heavy hand with the red pepper help immeasurably. Some of the other reviewers suggest adding onions. I tried it, and it, and … foul. Blech. No good. Don’t do it.

One slight disadvantage: if you're on WW, the serving size is perfect, and makes for a full dinner. If you're not dieting, the portions are a tad small. You might want to serve a soup alongside. Perhaps THIS ONE? Aw, yeah.

Pasta with Asparagus and Mushrooms
4 servings
Adapted from All Recipes.

1 to 1-1/2 pounds fresh asparagus (not super-thick), trimmed and cut into 1 inch pieces
1/4 cup chicken or vegetable broth
1/2 pound fresh mushrooms, chopped
8 ounces thin spaghetti
1 tablespoon olive oil
1/4 teaspoon ground red pepper
1/2 cup grated Parmesan cheese
Kosher salt and freshly ground black pepper

1) Cook pasta in salted water until al dente. Drain and set aside.

2) While pasta is cooking, heat oil in a large nonstick skillet over medium-high heat. Add asparagus and cook for about 3 minutes, stirring occasionally. add broth and mushrooms. Cook another 4 minutes, or until both asparagus and mushrooms are tender. When finished, kill the heat entirely.

3) Pour pasta into skillet and toss with vegetables. Add parmesan and crushed red pepper and toss again. Season with salt and pepper to taste. Serve topped with a little more parmesan

Approximate Calories, Fat, and Price Per Serving
342 calories, 9 g fat, $1.25 each

Calculations
1 pound fresh asparagus: 150 calories, 1.5 g fat, $1.76
1/4 cup chicken broth: 22 calories, 0.7 g fat, $0.04
1/2 pound fresh mushrooms: 50 calories, 0.8 g fat, $0.98
8 ounces angel hair pasta: 811 calories, 4.1 g fat, $0.25
1 tablespoon olive oil: 120 calories, 14 g fat, $0.08
1/2 teaspoon crushed red pepper: negligible calories and fat, $0.02
1/2 cup grated Parmesan cheese: 216 calories, 14.3 g fat, $1.50
TOTAL: 1369 calories, 35.4 g fat, $4.99
PER SERVING (TOTAL/4): 342 calories, 9 g fat, $1.25 each

CHG Favorites of the Week

Blog of the Week
Casual Kitchen
PHENOMENAL blog that I’ve never even laid eyes on before this week. That makes me a huge, oblivious dummy, because dude’s been putting out quality cook-at-home posts for close to a year. I’ll be consulting How to Modify a Recipe everyday for the rest of my life, and How to Tell if a Recipe is Worth Cooking With Five Easy Questions is nothing short of genius. Go. Go now. (Um … but then come back.)

Magazine of the Week
Cook’s Country
From the mad geniuses behind Cook’s Illustrated and America’s Test Kitchen comes Cook’s Country, a down-home culinary mag dedicated to the classics. Rachel and I (er, okay, just Rach) received a few free issues with C.I., and I was immediately impressed. Sure, the food’s good (see here), but the layout is what really caught my eye. It manages to be simultaneously modern and old-timey. Very, very pretty.

Organization of the Week
Action Against Hunger
We’ve been concentrating on local and U.S.-based food charities lately, so let’s go global this week: AAH assists the needy in more than 40 countries in Africa, Asia, and South America. Rated very, very highly by philanthropy evaluative groups, their approach is all-encompassing, with special focus on water and aid during crises. There are a gazillion ways to help out. Thanksgiving’s on its way. Share the bounty.

Quote of the Week
“I hate Jell-O. If God wanted peaches suspended in midair, He would have filled them with helium” – Sophia (Estelle Getty), The Golden Girls
Tip of the Week
Scraping the sharp edge of a knife along a cutting board will wear that sucker out, but quick. Next time you’re gathering chopped-up food, flip the knife over and drag the dull edge along the surface to your hand.

Untried Cheap, Healthy Recipe of the Week
Pumpkin and Smoky Bacon Risotto from The Great Big Vegetable Challenge
Is there anything better than a combination – any combination – of the words "pumpkin," "smoky bacon," and "risotto"? Maybe if you add “brie” or “chocolate”? Must ponder this…

Video of the Week (Food Division)
“Banana Chips” – Shonen Knife
Before Puffy Ami Yumi and Cibo Matto, there was Shonen Knife, the ORIGINAL Japanese all-girl punk band. Beloved by Kurt Cobain, they opened for Nirvana on the Nevermind tour, but never really blew up in the U.S. It’s a shame, because they’re totally awesome AND 90% OF THEIR SONGS ARE ABOUT FOOD. Little girls would love this band.

Save 95% on Groceries, a.k.a. Why You Should Shop at Ethnic Markets

This past weekend, I paid $0.50 for a baggie of cardamom that was selling for $10.49 the next block over. The big difference between the two stores? The $0.50 folks ran an ethnic market. The $10.49 folks ran an upscale grocery store.

Six years ago, I lived in a neighborhood with two major supermarkets, both of which sold produce for above-average prices. Located 15 blocks south was a Korean-owned fruit and vegetable stand. The tomatoes, oranges, and garlic there went for half the cost of the local Key Food.

Earlier this year, a few friends needed 70 goodie bags for a promotional party. They cost about $0.34 a piece at the big-box supply store on 14th St. in Manhattan. Chinese food containers, which looked better and held more candy, went for $0.25 at Pearl River Mart in Chinatown.

It’s taken me a few years, but after Saturday’s cardamom adventure, I think I finally learned the moral of these stories: when in food-purchasing doubt, go ethnic. Whether you’re shopping for spices, produce, or supplies, those independent, family-run marts are fantastic alternatives to mega-stores. The prices are usually competitive (if not significantly lower), and the diversity of options, unbeatable. But it doesn’t end there. (Oh no – it doesn’t.) There are a bazillion other reasons why Kim’s Seafood beats out Food Lion any day of the week.

Shopping at ethic markets…

Encourages experimentation. Diversifying your diet is hard, especially when you’re locked into losing weight. If you’re looking to lift yourself from the meat-and-two-veg rut, ethnic markets are the place to be. Imagine aisle upon aisle stacked with soba noodles, yuca, and saag paneer. Even if you don’t know what any of those things are – trust me, they rule. And the store they came from can introduce your palate to all kinds of crazy flavors you didn’t even know existed.

Promotes diversity. Hey man, our families were all immigrants somewhere along the line. And according the Census Bureau, 40% of the U.S. population will be of ethnic origin by 2010. So, think of the ethnic market as a fabulous opportunity to introduce yourself to a new culture, but also, to meld that culture harmoniously into your own. While you’re perusing the shelves, take the time to speak to the proprietor or other customers. Odds are, everybody will learn something.

Reconnects you to your own culture. Are you a lapsed Swede? A part-German who’s completely ignorant of her background? A quarter-Brit with no discernible knowledge of her family’s cuisine? I am. Checking out ethnic markets gives me a good idea of what my grandparents and great-grandparents ate when they were still strolling the streets of Dublin. (Hint: potatoes, Spam.)

Helps small businesses. According to the Washington Post, family-owned ethnic grocers are losing ground as big-box supermarkets hone in on Asian, Hispanic, and African foods. Quite a few shops are even shutting their doors, and the operators’ expertise is being lost along with their leases. By buying from the ethnic market, you’re ensuring the preservation of your area, supporting a local family, and keeping that culinary knowledge alive in your community.

Ensures prepared foods are more authentic. Have you ever had sushi from CostCo? It’s excruciatingly bad. So is eggplant parmesan from Pathmark, and a burrito from Waldbaums. Oftentimes, ethnic markets will have a glass display case full of prepared foods. Try ‘em. See if you like ‘em. If you do, take some home, or try to prepare light versions on your own.

Is oh-so-hip. Eating well and frugally hasn’t always been synonymous with coolness, but it’s getting there, with lots of help from ethnic markets. According to almost every single craze-tracking source out there (magazines, websites, journals, etc.) ethnic food is consistently one of the fastest-growing trends in home cooking. (Cooking Light in particular is a big fan of meal diversification.) Buy a Ming Tsai cookbook, pick up a wok, and get with the times, man.

Makes for creative and creative gifts. Oftentimes, ethnic markets are chock-frigging-full of gorgeous tableware and cooking equipment, not to mention shelf after shelf of exotic mixes, spices, and specialty foods. And? It’s mostly pretty inexpensive. Next time you’re searching for a truly unique, out-there gift, grab a cart and go.

Can be a great bonding experience. Ethnic markets aren’t just grocery stores – they’re opportunities to spend quality time with loved ones. Teaching your kid about daikon? Learning from Grandma about what she ate in the olden days? Group-shopping for a Sunday dinner? Head for your local Indian grocer, which is a museum, a school, a library, and a food store wrapped all in one.

And last but not least (since it’s worth mentioning again), shopping at ethnic markets …

SAVES CASH. Ay-chi-wa-wa, yes. Though this might not extend to all markets/foods, you can conserve massive amounts of cash buying produce, spices, and certain ethnic specialties at the Korean place down the block, rather than the Megamart uptown. Cardamom! $0.50! Not kidding! Go!

If you’re interested in reading more about the glory of ethnic markets, these two faboo resources can help get you started:

Tuesday Megalinks

Lots of links lost to last week’s Lollappleooza. The Casual Kitchen one is mah favorite. Dude.

Apartment Therapy: How To Plan, Cook for, and Throw a Dessert Reception
If you can get beyond the pretty, pretty pictures (ooo … shiny things …), this is solid advice on having a dessert-only wedding reception. (Step 1: Plan your face off.)

Casual Kitchen: Mastering Kitchen Setup Costs - The Economics of Cooking, Part 1
I’ll be writing more about CK later in the week, because it’s out-frigging-standing. In the meantime, read up on his theories on how to stock a kitchen. Thanks to Trent at Simple Dollar for the link.

Consumerist: Hardee's Unleashes 920-Calorie Burrito Bomb
When six Big Macs just aren’t enough.

Discount Grocery Stores
Great find from Meredith at Like Merchant Ships. This site lists several dozen salvage stores all over the U.S., where you can find deeply discounted food (up to 50% off) before it goes bad.

Serious Eats: Mario Unclogged - How to Sauce Pasta
EEEEEEE! Batali’s doing a web video series! (*pauses, looks down*) I think I just wet my pants.

New York Times: Serving Pasta? Forget What You Learned
Bittman challenges Batali! Oh, snappity snap snap.

New York Magazine: A Woman’s Place?
Awesome round table discussion about whether or not sexism is a factor in the restaurant biz, featuring seven of New York’s top female chefs.

A Penny Closer: Avoiding the Block - Get the Knives You Really Need
This is exactly the same advice my Knife Skills teacher gave during our 180-minute class. Right on.

USA Today: Proposal would slow L.A. fast-food biz
McPaper reports that lawmakers are considering putting the kibosh on new downtown f.f. joints. I’m a big fan of personal responsibility when it comes to weight, but this could be a very good move - especially for small businesses.

Wisebread: Bulk Buying 101
Massive guide to buying in bulk, with special emphasis for us apartment-dwellers.

Zen Habits: Fiscal Fitness - Eliminate Debt with 10 Successful Diet Principles
Man, I wish I had thought of this.

Lollappleooza Postgame: Chai-Spiced Apple Oatmeal Bread and the Quest for Cardamom

Ladies and gentlemen, please unbuckle your safety harnesses and exit to the right: we have officially, finally come to the end of our apple-y journey. Thank god, too, because I am appled OUT. It took about two weeks, but The Boyfriend and I chomped, spread, and spooned our way through (almost) each and every one of those 69 delicious suckers. Here’s how:
I made the final recipe, Chai-Spiced Apple Oatmeal Bread, this weekend after being tempted by a sweet little blog called Everybody Likes Sandwiches. The loaf came out pretty well. Crumbly and delectably-scented, it’ll make a spiffy breakfast bread for the office. ELS has a bit more, and the CHG nutritional/price breakdown is attached below, but I wanted to take the rest of this entry to discuss something far more pressing: cardamom.

I live in Brooklyn, in an area where grocery stores and bodegas (small, largely Hispanic-owned delis) dot the landscape like dandelions. 20 of them are within walking distance of my apartment. Two stock cardamom. One of them, for $10.49 per bottle. The other, for $0.50.

And this, friends and neighbors, is why everyone should shop in ethnic markets.

Ideally, obtaining the warm-flavored spice shouldn’t have been that much of a pain in the tuchus. It’s pretty prominent in Indian, Mid-Eastern, and Asian cooking, and my neighborhood is one of the most diverse on Earth. One would think the streets would be lined with it. Nope. It took a special trip to the Turkish grocers to procure a baggie of the damned stuff.

On the upside, besides the 2000% savings, that store has a new #1 fan – and not the stalky, weird kind, either. The good kind. The kind that will use the Turkish folks' spices exclusively from now on. On the downside, it's kind of a haul. And I get lost very, very easily. (Very easily.) But, no matter. A $10 savings is totally worth it.

Anyway - yeah, eat the bread. But more than that, support your local ethnic market. Everybody wins. (But mostly you.)

Chai-Spiced Apple Oatmeal Bread
12 slices
Adapted from Everybody Likes Sandwiches.

1 cup oats (Quaker Old-fashioned good, but not instant)
1 cup flour
1 teaspoon baking soda
1/2 teaspoon ground cardamom
1 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/3 cup canola oil
1/3 cup skim milk
1/3 cup honey
1 egg
4 small Cortland or 2 Jonamac apples, diced (or any tart apple)

1) Preheat oven to 350F. Grease a standard-sized loaf pan. Cooking spray works, too.

2) In a medium mixing bowl, combine oats, flour, baking soda, cardamom, cinnamon, cloves, and nutmeg.

3) In a large bowl, mix milk, honey, oil, and egg. Pour dry ingredients into the wet ones, and stir until everything is just combined. Gently stir in the diced apples.

4) Pour batter into prepped loaf pan. Bake for about 45 or 50 minutes. Top should be pleasantly brown and a toothpick inserted into the center of the bread should come out clean. Cool on a wire rack.

Approximate Calories, Fat, and Price Per Serving
189 calories, 7.6 g fat, $0.28

Calculations
1 cup oats (not instant): 607 calories, 10.8 g fat, $0.27
1 cup flour: 455 calories, 1.2 g fat, $0.06
1 teaspoon baking soda: negligible fat and calories, $0.02
1/2 teaspoon ground cardamom: negligible fat and calories, $0.08
1 teaspoon cinnamon: negligible fat and calories, $0.08
1/8 teaspoon ground cloves: negligible fat and calories, $0.02
1/8 teaspoon ground nutmeg: negligible fat and calories, $0.02
1/3 cup canola oil: 636 calories, 74.2 g fat, $0.20
1/3 cup skim milk: 30 calories, 0.2 g fat, $0.10
1/3 cup honey: 343 calories, 0 g fat, $1.11
1 egg: 74 calories, 5 g fat, $0.26
4 small Cortland or 2 Jonamac apples: 123 calories, 0.3 g fat, $1.16
TOTAL: 2268 calories, 91.7 g fat, $3.38
PER SERVING: (TOTAL/12): 189 calories, 7.6 g fat, $0.28

Lollappleooza Day 5: Cooking Light's Maple Walnut Apple Crisp

Last week, my brother’s girlfriend J suggested that CHG might wanna feature a dessert at some point. As we have matching rainbow dolphin t-shirts and I sometimes take pity on her for being a Bills fan, I nodded gleefully and started planning the mightiest of Lollappleooza-appropriate desserts: apple crisp.

But first - man, I gotta tell you – there are NOT a whole lot of straight-up, low-fat apple crisps out there. They all include something fancy, like quince nectar or dodo bird eggs. I had to finally settle for Cooking Light’s Maple-Walnut version after a few dozen decades of futile searching. It turned out to be a good decision, but don’t take it from me. Take it from an IM session between J and me:

J: after i read a book, i had some delicious apple crisp last night
K: Ooo!
K: I need details.
K: Like, bloggable details.
J: here are things i liked:
J: 1) the apples are thinly sliced
J: THAT IS VERY IMPORTANT TO ME
J: because nothing ruins a baked apple dish more than the crunch of an undercooked apple

K: Agreed.
J: 2) NUTS!
J: i was not expecting them

K: Hee. Nuts.
K: Did they all cook evenly?
J: yes they cooked evenly and not mushily, which is the other baked apple dish-killer
J: i looked at the nuts and thought, "NUTS?!"
J: skeptic
J: but you know how sometimes when you eat apple crisp and it's more like apple mush?
J: that didn't happen and i was happy.
J: oats alone don't stand up to crispiness
K: The nuts helped. Most excellent.
J: 3) it wasn't too sweet
J: i actually tasted more flavors than just "cavity bomb"

K: YES!
J: and i reheated mine in the microwave and everything stood up nicely
J: so thanks - E said he would try some tonight

K: Excellent!
K: Do you mind if I quote you?

J: go crazy
J: you can even make up quotes
J: i do it all the time


So you heard it here folks, straight from my brother’s girlfriend’s mouth: “Hands down, this is the best darn apple crisp I’ve ever tasted. If only Kris would come and cook for me all the time, I would give her a million, billion dollars and never speak ill of the Mets again.”

Oh yeah – before you get cooking, two quick notes:
  1. Cooking Light has graciously provided the nutritional information, so my calculations include price only.
  2. I used real maple syrup, which ended up not affecting the flavor all that much. You can probably cut a dollar or so off the total cost by subbing in some Aunt Jemima.
Happy eating, folks.

Cooking Light Maple-Walnut Apple Crisp
9 servings
Adapted from Cooking Light.

1/3 cup all-purpose flour
1/2 cup packed light brown sugar
1/3 cup regular oats
1/4 teaspoon ground cinnamon
1/4 cup cold (but not rock-hard) butter or stick margarine, cut into small pieces
3 tablespoons chopped walnuts
7 cups sliced peeled Rome apple (about 3 pounds)
1/4 cup maple syrup
1/2 teaspoon ground cinnamon

1) Preheat oven to 375°F.

2) In a medium mixing bowl, combine flour, sugar, oats, and 1/4 teaspoon cinnamon. Using a pastry blender or 2 forks, cut in butter until entire mixture has turned into small crumbs. Add walnuts and stir.

3) In a large bowl, mix apples, syrup, and 1/2 teaspoon cinnamon. Pour apple mixture into an 8x8 baking dish. Top evenly with crumbs. Bake for 45 minutes, or until crumbs are browned and awesome-looking. Serve.

Approximate Calories, Fat, and Price Per Serving
208 calories, 7.1 g fat, $0.62

Calculations
1/3 cup all-purpose flour: $0.02
1/2 cup packed light brown sugar: $0.22
1/3 cup regular oats: $0.09
1/4 teaspoon ground cinnamon: $0.02
1/4 cup chilled butter: $0.37
3 tablespoons chopped walnuts: $0.27
7 cups sliced peeled Rome apple (about 3 pounds): $2.90
1/4 cup maple syrup: $1.25
1/2 teaspoon ground cinnamon: $0.03
TOTAL: $5.60
PER SERVING (TOTAL/9): $0.62

Lollappleooza Day 4: CHG Favorites of the Week

Blog of the Week
Dabbles with Apples
Located way up in Alaska, Monika is a crack photographer, fellow Office fan, experienced traveler, and from the looks of it, a primo cook. (ASIDE: When was the last time anyone used the word "primo"? I say 1987.) Her Thai Spring Rolls and Jam Cookies make me want to go vegan – perhaps her first step in the quest for world domination.

Book of the Week
Comfort Me With Apples
Former New York Times food critic and current Editor in Chief at Gourmet magazine, Ruth Reichl has some really neat stories to tell about her upward culinary trajectory. I haven’t had the pleasure of checking this one out yet, but I did read Garlic and Sapphires and liked it very much. Give her a shot if you get the chance.

Game of the Week
Apples to Apples
Perhaps the funnest game in the free world, Apples to Apples only becomes MORE entertaining when you A) have some wine, and B) insert your friends’ names on the blank cards. Hours of merriment, guaranteed. There are even kid, bible, and jewish-oriented versions. (Maybe don't drink so much wine with those.)

Organization of the Week
Orchard House
Located in Concord, Massachusetts, Orchard House is the former home of Louisa May Alcott, author of Little Women. Every year, it hosts a plethora of Girl Scout troops, local school groups, and plain ol’ visitors interested in 19th Century education and culture. Unfortunately, foot traffic and age (317 years young) have taken their toll. The site has more detail, but essentially, the House could use help funding a major facelift.

Organization of the Week #2 (non-apple-related)
The Lisa Kuligowski Memorial Geography Fund at SUNY Geneseo
My friend Lisa would have been 31 tomorrow. She was a good egg.

Quote of the Week #1
“I like fruit baskets because it gives you the ability to mail someone a piece of fruit without appearing insane. Like, if someone just mailed you an apple you'd be like, 'Huh? What the hell is this?' But if it's in a fruit basket you're like 'This is nice!’” – Demetri Martin

Quote of the Week #2
“You know, most people don't know the difference between apple cider and apple juice, but I do. Now here's a little trick to help you remember. If it's clear and yella', you've got juice there, fella. If it's tangy and brown, you're in cider town.” – Ned Flanders, The Simpsons

Untried Recipe of the Week
Apple Spice Mini Bundt Cakes from Coconut & Lime
Adorable AND portable.

Video of the Week (Food Division)
“Across the Universe” – Fiona Apple
Fiona Apple covers the dreamiest tune from Let it Be, which the Beatles released in 1970, two years after starting Apple Records, the company that sued Apple Computers 16,000 times over the next three decades.

Lollappleooza Day 3: Apple Hacks, or 43 Incredible, Mostly Inedible Uses for Extra Apples

The U.S. produced more than 9,816,000,000 pounds of apples last year, or just about 28,854,000,000 individual pieces of fruit. That’s a lot of apples. Maybe too many to eat.

Fortunately, there are dozens - no, hundreds - wait, THOUSANDS of other uses for those delightful orbs of deliciousness, and CHG has 43 of ‘em right here.

1. Predict your romantic fortune. According to USApple.org, throwing an apple peel over your shoulder could reveal the identity of a boyfriend-or-girlfriend-to-be, since it, “would form the initial of your lover’s name.” I’m guessing X and Q don’t show up much.

2. Practice your pumpkin carving. Test-whittle a pumpkin pattern on its smaller, cheaper fruit cousin, and you’ll make fewer mistakes when it’s showtime.

3. Teach someone how to bunt. One of baseball’s most overlooked skills is also one of its most important, especially if you’re into squeeze plays. But bunting too hard is a surefire way to waste an out. At your team’s next practice, toss apples to your bunters-in-training. If the fruit gets smashed, the kids are using unnecessary force. If the apples fall and roll away unharmed, they’re halfway to Butlerville.

4. Tempt Santa. Centuries of cookies have left Ol’ St. Nick in need of serious laproscopy. Instead of sending him to surgery – make the “nice” list and sub an apple in for those Snickerdoodles.

5. Play a Flexibility game. This is an easy, creative brain exercise revered by one of my favorite elementary school teachers. Place an apple in front of a few kids. Give them ten minutes to come up with as many non-food uses as possible. The winner gets the apple. (And gets to write a blog entry twenty years later about the many uses of apples.)

6. Practice magic. Nourish your inner Harry Blackstone with the good ol’ Orange to an Apple trick. (Scroll down for details.)

7. Shrink some heads. Both hideously effective and just plain hideous, shrunken apple heads are guaranteed to scare the beejeezus out of someone this Halloween. Fab Foods has instructions.

8. Exfoliate. Wikihow gives DIY instructions on a neat facial scrub. Make sure you’re not allergic before giving it a try. That would be bad.

9. Prevent every disease known to man. Apples’ health benefits are too numerous and mind-boggling, to list here, so I’ll let’s hand it over to the Apple lobby.

10. Teach a student driver how to accelerate and brake smoothly. The apple’s stable bottom and heavy top makes it a perfect balance tool. Place one on top of the driver’s car. In an unoccupied parking lot, have him speed up, speed down, and finally, brake. If the apple’s knocked off, he loses. If it stays on, it’s apple pie for all.

11. Entertain and educate with the Fruit Game. A multi-layered association exercise for very young children, the fruit game will develop your kid’s kinesthetic intelligence AND love of Jonagolds.

12. Soften brown sugar. Oh, Reader's Digest, you crafty minx. I had no idea it was possible to do this: “place an apple wedge in a self-sealing plastic bag with the chunk of hardened brown sugar. Tightly seal the bag and put it in a dry place for a day or two. Your sugar will once again be soft enough to use.” Now, if you could only improve that joke page…

13. Facial! According to the Washington Post, apples make people look pretty. Mix a grated one with a little honey and apply it to your face. Poof! Instant beauty. (Or at least, a very tasty visage.)

14. Stick ‘em in a vase. Pretending you’re on Trading Spaces has never been so easy. Grab a dozen Granny Smiths, pile them in a clear, tall container, and place strategically. Instant class for less than $4.

15. Make a stamp. Apples make great (albeit temporary) decorative stamps. Whether it’s cards, letters, or wrapping paper, the Washington Post claims all you have to do is, “[Slice] the fruit horizontally, exposing the inside star shape. Or create more elaborate designs -- hearts, moons, Hitchcock's profile -- with a small knife. Then stick a fork in the rounded side of the fruit, dip it in paint and press the stamp on paper.”

16. Host an apple tasting. I mentioned this briefly on Tuesday, but Lifehacker's idea was so good, I thought I’d reiterate. Buy a dozen or so different apples, invite some friends over, and eat. Pair with wine, cheese, and/or chocolate for the ultimate in inexpensive luxury.

17. Ripen a tomato. Take five under-ripe tomatoes and one ripe apple. Place in a paper bag. Wait a few days. Marvel at the results.

18. Learn to Juggle. Over a couch or couch-like surface, preferably.

19. Treat a horse, rabbit, or turtle. People aren’t the only animals that dig a nice MacIntosh. Head to your nearest stable or petting zoo, and (with the permission of the owners) make a mammal and/or amphibian happy. Especially fun with kids. (Make sure to shred the fruit before feeding it to a turtle. Otherwise, Choke City.)

20. De-salt a dish. Oversalting is a ginormous problem for those of us who prefer our sodium intake on the tongue-withering side. Reader's Digest says, “When you find yourself getting heavy-handed with the saltshaker, simply drop a few apple (or potato) wedges in your pot. After cooking for another 10 minutes or so, remove the wedges -- along with the excess salt.” Chemistry at work!

21. Make stuff smell good. Huge props to Meredith at Like Merchant Ships on this one. She simmers a few apples along with various spicery, and her house ends up more fragrant than a Pillsbury factory. NICE. Instructions included in the link.

22. Build apple animals. Grab some toothpicks, a few gum drops, a handful of marshmallows and go to town. They make inspired, bizarrely fun holiday decorations, especially for Halloween and Thanksgiving.

23. Support some candles. I wish I’d thought of this one. Instead, Reader's Digest trumped me again. You rascally malcontents! “Use an apple corer to carve a hole three-quarters of the way down into a pair of large apples, insert a tall decorative candle into each hole, surround the apples with a few leaves, branches, or flowers.”

24. Create an apple-head doll. Hey! It’s a doll that, uh, ages. (Yay?) I’m not so sure how I feel about this one, but (once again) the Washington Post seems to think it’s a good idea: “Peel an apple and let it hang-dry for a couple of days, so that the fruit shrivels into an old-lady face. Decorate the face with wire (for granny glasses) and seeds (for beady eyes), and attach it to a small bottle for the body. Dress up.”

25. Save the cakes! Storing a cake with half an apple will keep it alive for days longer than its projected lifespan. See, the apple absorbs all the mold-breeding moisture, leaving the confection nearly as fresh as the day it was baked. (I would say, “yummo” here, but honestly, that word makes me homicidal.)

26. Juice up a chicken. Marcella Hazan does this, but with lemons. 1) Grab a roaster chicken. 2) Stick an apple up its butt. 3) Roast. 4) Enjoy your a dewy, drippingly moist bird. Reader’s Digest has more.

27. Make your nails look like buttah. Whether or not this manicure method actually works is debatable, but the end product is eminently lick-worthy. Try it!

28. Bob for them suckers. Oh, it looks easy enough, but Bobbing for Apples is the "Stairway to Heaven" of Halloween party games: only the chosen ones are really good at it. (Um, when I say “chosen ones,” I mean “skilled bobbers,” not “Jewish people,” though I’m sure they’d be great with practice.)

29. Teach math and/or the fundamentals of gravity. According to some studies, kids respond better to hands-on lessons than those learned by rote memory. Apples are good tools for teaching addition, subtraction, and basic Newtonian physics. (Plus, is there anything more entertaining than dropping fruit on childrens’ heads?)

30. Decorate a Christmas tree. String some garland or build your own ornaments using self-dried apples. If you have a dog or particularly bizarre cat, just remember to place ‘em high up.

31. Practice your knife skills. Whether you’re peeling its skin, coring the center, or chopping it up into eraser-sized pieces, the apple is one of the few foods suited for both pairing and chef’s knives. Hone your technique on a few dozen Cortlands (and use the detritus in applesauce).

32. Jazz up a floral arrangement. For your next bouquet, think outside the flower box by adding one or two color-coordinated apples to the party. Meredith has a great example over here.

33. Kiss up to a teacher. If your wife, husband, sister, roommate, uncle, best friend, or second cousin by marriage twice removed is about to launch a teaching career, slip a Red Delicious into their lunchbox with a note. They’ll mist up in the cafeteria.

34. Devise a centerpiece. Stack ‘em, line ‘em up, or stick ‘em in a bowl – anyway you position them, apples are elegant, easy objets d’art in any mealtime setting.

35. Play Pass the Apple. A super-neat variation on the ol’ fashioned relay race, Pass the Apple involves each runner tucking a piece of fruit under his chin, then transferring it to the next runner’s chin without using his hands.

36. Carve a bird. Fruit sculpture is impressive and fairly easy when compared to other hobbies, like say, quantum physics. This apple bird tutorial will get you started.

37. Make an apple totem. Awesomely arty idea from the Family Crafts website, and it will only look cooler as it ages. Gather some chitlins and check it out.

38. Give a gift. Whether you’re canning or making Apple Pie in a Jar, every person on the face of the earth (except Kim Jong Il and other various psychopaths) loves receiving food for special occasions. Homemade apple products are an inexpensive way to please minds, hearts, and gaping maws.

39. Target practice. Do you shoot things at other things? Save money (and perhaps someone’s eye) by setting apples up as bulls-eyes. On the less-destructive side, they also make fabulous targets for practicing your curveball. (PLEASE BE CAREFUL.)

40. Paint. There’s a reason so many painters start on bowls of fruit – it’s a good way to learn fundamental shading and coloring. Unpack those brushes and get started, folks.

41. Design a wreath. At first, I pictured this as a dozen apples affixed to a straw circlet, rotting over my mom’s mantle. Ooo – wrong. FamilyCorner.com and the DIY Network have two good examples of how it should really be done.

42. Play apple toss. It’s like cornhole, but with buckets. And apples. And no bean bags. And … ah, just take a look.

43. Cook. This would be a pretty awful cooking blog if there was no actual cooking involved. So, BEHOLD the following light, relatively inexpensive recipes, garnered from Cooking Light, Food Network, Pick Your Own, All Recipes, and my Ma:
Apple Brown Betty
Apple Butter
Apple Cake


Sources:

Lollappleooza Day 2: Tuesday Megalinks

Accidental Hedonist: Apple Tips and Hints AND History of Apples
Cut these out for your next orchard trip. The hints will help you pick good fruit, and the history will smartify your friendicles.

Chowhound: What to Do With All These Apples?
Have a few apples lying around? How about 20 pounds of ‘em? Chowhound board members have ideas! BAM!

Frugal Upstate: An Apple a Day
Jenn has an interesting solution for the half-eaten fruit conundrum.

Lifehacker: Create an Apple Tasting Event
Snazzy! Classy! Creative! Inexpensive! Pair-able with wine, cheese, and chocolate! Sign me up.

Parent Hacks: Fruit’s More Appetizing When Served on a Stick
Honestly, I’d eat anything on a stick. Slamming an already-delicious apple on there is just icing.

Pick Your Own: All About Apple Varieties AND Apple Picking Tips
Don’t know a Jonagold from a Golden Delicious? PYO explains it all.

Slate: The Cider House Rules
Actually, the Cider House IS VERY BITTER. Author Daniel Gross comes out against apple picking. Aren’t there better things to protest? Like racism or The Hills?

Stop the Ride: Apples Tackled
Stephanie declares victory over more than three bags of freshly-picked apples. Some neato ideas in here, including one that will make deer fall in love with you.

Lollappleooza Day 1: Ma’s Chunky Applesauce

One week.

Two people.

69 apples. (Hee. 69.)

Let the games begin!

As mentioned last week, today officially kicks off Lollappleooza, CHG’s week-long celebration of autumn’s, uh, reddest fruit. In its honor, I’m starting with one of my all-time favorite recipes: my Ma’s applesauce.

Now, Ma’s not a four-star chef, but she knows her way around a stove. And when it comes to her specialties (applesauce, sweet potato casserole, lasagna, and Christmas cookies), no one dares cross her. Partially because the dishes are hard to top, and partially because she might stab you. (*stares weepily at scar from Snickerdoodle Incident*)

Over the years, Ma’s applesauce has become a Thanksgiving fixture, ranking only below Pa’s stuffing on the Must Eat list. She spices it just right and goes easy on the brown sugar, since she’s fully aware that apples stand fine on their own. (Um, don’t challenge her on this. Again with the stabbing.) Plus, she doesn’t puree it (thank jeebus), just goes to town with the potato masher, leaving us with a chunky, funky-in-a-good-way compliment to Alton Brown’s Roast Turkey.

So, make Ma happy. Next time you're feeling like a quick sauce, a kiddie side, or even a topping for pork or chicken, give it a try. I promise - no stabbing.

Ma’s Chunky Applesauce
Make 3 cups – ½ cup each serving

9 medium MacIntosh or Cortland apples, peeled, cored, and chopped into chunks
2 T water
3 T unpacked brown sugar
Cinnamon or pumpkin pie spice to taste

1) Heat everything in a pot or dutch oven on medium for 30 minutes or until apples are mushy. Stir occasionally.

2) When time is up, mash to desired consistency with potato masher. Serve hot or cold.

Approximate Calories, Fat, and Price Per Serving
90 calories, 0.2 g fat, $0.45

Calculations
9 medium apples: 540 calories, 1.4 g fat, $2.61
2 T water: negligible calories and fat, FREE
3 T unpacked brown sugar: 102 calories, 0 g fat $0.08
Cinnamon or pumpkin pie spice to taste: negligible calories and fat, $0.01
TOTAL: 542 calories, 1.4 g fat, $2.70
PER SERVING (TOTAL/6): 90 calories, 0.2 g fat, $0.45

Lollappleooza Preview: All Night Apple Butter

Spurred by the changing of the leaves and a temporary onset of insanity, The Boyfriend and I (along with every four-year-old in Brooklyn) went apple picking last weekend. We spent two hours in the 85°F "autumn," and came home with head colds and almost six dozen pieces of fruit. Since there was no way we were going to finish them one by one (the apples, not the head colds), I had to start cooking. Fast.

Thus, Lollappleooza was born.

(Yay! Plays on words!)

Kicking off October 15th, Lollappleooza will be a five day hootenanny of apple recipes, links, and frugality strategies. It will be the ultimate apple guide, a convergence of the finest apple-related frippery the blogosphere has to offer. It will also help me use up 69 apples.

Which, speaking of…

Shortly after arriving home, I found AllRecipes’ All Day Apple Butter, which needs its title changed to Why You Should Always Read the Reviews Butter. The recipe called for five pounds of apples aided and abetted by a staggering four cups of sugar. Yoinks. Most AllRecipe commentors agreed this gave the spread a lollipop-like sweetness, much too cloying for the average bear. A bunch ended up cutting the sugar in half, to way better results. Increasing the spices and extending the crock potting time were suggested, too, and both turned out to be really good calls.

I followed all the advice, and in the end, my version was still sweet, but not gag-inducingly so. The apples shone through, and the cinnamon and cloves made it much kickier than store-bought apple butters. Though I might tone the sugar down even more next time, I’d happily spread this on toast or pumpkin bread. I might even lick it off my fingers. I would definitely do everything in this Chowhound thread.

P.S. Don’t forget! Lollappleooza starts Monday! I promise you won't need tickets, and don’t have to join Greenpeace (unless you want to). Hope to see you there.

All Night Apple Butter
Makes 2-1/2 cups or 40 Tablespoons
Adapted from All Recipes.

2-3/4 lbs MacIntosh or Cortland apples (about 10 medium), peeled, cored, and chopped into tiny pieces
Scant 2/3rd cup unpacked brown sugar
Scant 2/3rd cup granulated white sugar
1 teaspoon cinnamon
Heaping 1/8th teaspoon cloves
1/4th teaspoon pumpkin pie spice
1/8th teaspoon salt

1) Combine dry ingredients in a bowl. Mix well.

2) Pour all ingredients into 3-1/2 qt. slow cooker. Mix well.

3) Cook on high for 1 hour. Stir. Mash slightly with potato masher.

4) Cook on low 9-12 hours. Stir. Mash with potato masher.

5) Cook an additional 2 hours with cover off. Stir. Mash with potato masher to desired consistency.

6) Leave overnight in the fridge for optimum taste.

Approximate Calories, Fat, and Price Per Serving
37 calories, 0 g fat, $0.10

Calculations
2-3/4 lbs apples: 600 calories, 1.6 g fat, $2.90
Scant 2/3rd cup unpacked brown sugar: 364 calories, 0 g fat, $0.25
Scant 2/3rd cup granulated white sugar: 511 calories, 0 g fat, $0.21
Heaping 1 teaspoon cinnamon: negligible fat and calories, $0.03
Heaping 1/8th teaspoon cloves: negligible fat and calories, $0.02
¼ teaspoon pumpkin pie spice: negligible fat and calories, $0.02
1/8th teaspoon salt: negligible fat and calories, $0.01
TOTAL: 1475 calories, 1.6 g fat, $3.80
PER SERVING (TOTAL/40): 37 calories, 0 g fat, $0.10

CHG Favorites of the Week

Blog of the Week
SAHMmy Says
The most horrifying, hilarious essay I’ve read in awhile is SAHMmy's "Don't Bite the Boob That Feeds You." I’m gigantically glad there was no accompanying picture. But beyond her mangled melons, this Stay-at-Home-Ma (thus, the title) is a clever, take-no-prisoners writer with solid, creative ideas about running her California household. In particular, her Mommy Wars post is darn provocative, and the GYOB (Get Off Your Butt) challenges are killer.

Cookbook of the Week
Lighten Up
At first glance, this Ginny Clark book is underwhelming. A paltry five inches tall and seven inches long, it’s illustrated by hand in black-and-white, and doesn’t seem to reach for the culinary stars in terms of fancy prep or mysterious ingredients. However – be ye not judgey, lest ye be judged (or something). The recipes contained within are simple, quick, tasty, and healthy. It’s a … um … quadfecta? Yeah. That’s it.

Deals of the Week
Amazon: Fast Food Nation – 50% off ($2.65 used)
Emerson House Coffee: Free sample
Sears: 40% off Tableware sale


Organization of the Week
The Society of St. Andrew
A Christian-based program awarded a four-star rating by Charity Navigator, SoSA focuses on the distribution of healthy, inexpensive food (with an emphasis on produce) to hungry kids and families nationwide. The Potato Project alone would make any spud-lovin’ Mick proud. Privately supported, they can always use donations, volunteers, and/or folks who’ll spread the word.

Quote of the Week
“You better cut the pizza in four pieces, because I'm not hungry enough to eat six.” - Yogi Berra

Tip of the Week
Have a half-used can of chicken, veggie, or beef broth on the brink of moldiness? Use it to boil pasta. The noodles will benefit from the extra flava, and you’ll save your fridge from the perils of Stinkonia.

Untried Cheap, Healthy Recipe of the Week
Florence Fabricant’s Fettucine with Mushroom Ragu from Wednesday Chef
Have you ever read a foodie blog and wanted to ask the writer to come cook for you? I feel like that every single time I browse Luisa’s posts. For the fat-conscious, I bet you can halve the olive oil in this and still be fine.

Video of the Week (Food Division)
“Brown Sugar” - Rolling Stones
We’ve gone a little under-the-radar the last few weeks, so here’s an oldie-but-sweetie from the Greatest Rock and Roll Band in the World.

(Except Radiohead.)

(And U2.)

(And Pearl Ja…okay, let’s face it. The Stones are pushing 90. They’ve got to slow down sometime.)

(Right?)

(RIGHT?)

11 Things Dwight K. Schrute Taught Me About Food and Frugality

Hardworking. Alpha Male. Jackhammer.

As a renowned beet farmer, volunteer Sheriff’s Deputy, and Assistant to the Regional Manager at the Dunder-Mifflin Paper Company Scranton branch, Dwight K. Schrute embodies all these enviable qualities, and then some. (He’s also merciless and insatiable.) Yet, the bear-bating, martial arts-trained Schrute makes cultural contributions that go far beyond his multiple jobs.

Of course, I refer to his insights.

Our lives can only benefit from Schrute's somewhat obtuse, yet priceless aphorisms. Especially the ones about food. And cooking. And saving money.

So read on, dear … uh, readers. Learn from our fair farmer, and one day you, too, may join the DWIGHT ARMY OF CHAMPIONS.

DWIGHT SAYS: “Michael always says ‘K-I-S-S. Keep it simple, stupid.’ Great advice. Hurts my feelings every time.”
DWIGHT MEANS: Fresh, simple ingredients are the best way to a cheap, healthy meal.
In other words, eat food. Not too much. Mostly plants. Fruits, vegetables, whole grains, legumes, dabs of dairy, healthy fats and lean meats are the building blocks of delicious dinners and happy digestive systems. In the long run, they cost less and taste better than pre-packaged stuff, too.

DWIGHT SAYS: “My grandfather left me a 60-acre working beet farm. I run it with my cousin Mose. We sell beets to the local stores and restaurants. It’s a nice little farm ... sometimes teenagers use it for sex.”
DWIGHT MEANS: Buy local.
Not only does it support neighborhood farmers (who need security to keep randy kids away), but food that’s shipped from nearby tastes better, is better for you, and is easier on the environment. See here for more.

DWIGHT SAYS: "First rule in roadside beet sales, put the most attractive beets on top. The ones that make you pull the car over and go, 'Wow, I need this beet right now.' Those are the money beets."
DWIGHT MEANS: Knowing how food is marketed is vital to saving cash.
There’s a reason grocery stores put expensive, good-looking food at eye level. It’s the same mentality behind placing pricey victuals in gigantic, showy displays. When you go food shopping, don’t forget to look at the top and bottom shelves - beyond what’s immediately apparent. You’ll spend less. (Also: Stick to the perimeter of supermarkets, shop from the circular, only use coupons for stuff you’d buy anyway, keep a price book, etc.)

DWIGHT SAYS: “Studies show that more information is passed through watercooler gossip than through official memos, which puts me at a disadvantage because I bring my own water to work.”
DWIGHT MEANS: Bottled water is a big, wet gyp.
Packing a thermos from home, using the cooler at the office, or simply gathering H2O from the tap can conserve up to $600 per year, depending on how often you buy bottled. (See here, here, and here for more.)

DWIGHT SAYS: “Yes, I have decided to shun Andy Bernard for the next three years, which I'm looking forward to. It's an Amish technique; it's like slapping someone with silence. I was shunned from the age of 4 until my 6th birthday, for not saving the excess oil from a can of tuna.”
DWIGHT MEANS: Save leftovers, or suffer the terrible consequences.
Whether it’s excess mashed potatoes or those last two slices of pizza, try to pack your extras away. It’ll keep your portion size down, make a delicious office meal the next day, and put your lunch money back where it belongs – in your pocket.

DWIGHT SAYS: "Oh you know that line on the top of the shrimp? That's feces."
DWIGHT MEANS: Don’t play around with food safety.
Yeah, I think this one's pretty self-explanatory.

DWIGHT SAYS: “In the wild, there is no health care. In the wild, health care is, ‘Ow, I hurt my leg. I can't run. A lion eats me and I'm dead.’ Well, I'm not dead. I'm the lion, you're dead.”
DWIGHT MEANS: Eating smart and modestly will save your money and your life.
Obesity contributes to heart disease, diabetes, and cancer – all difficult and expensive illnesses to treat. (See Get Rich Slowly’s The High Cost of Being Fat.) Plus, it makes it very difficult to run away from lions.

DWIGHT SAYS: “Whenever I’m about to do something, I think, ‘Would an idiot do that?’ And if they would, I do not do that thing.”
DWIGHT MEANS: Find a food anti-idol.
Imagine your most extravagant friend. You know, the high roller - the one that doesn’t think twice about his finances. For what does he dole out the most dough? If he’s anything like my big-spender buds, it’s food. Learn from his bad example and try to use good judgment when buying groceries, ordering out, or settling down for a restaurant meal.

DWIGHT SAYS: [to Toby's daughter] “Hello, tiny one. YOU ARE THE FUTURE!”
DWIGHT MEANS: Teach your children well.
When it comes to eating and budgeting, kids learn largely from the examples set by their parents. Whether it’s having dinner together or serving more vegetables, changing a bad habit or starting a few good ones will benefit them for life.

DWIGHT SAYS: “When you are ready to see the sales office, the sales office will present itself to you.”
DWIGHT MEANS: Honest change can not come until one is truly ready.
If you’re looking to cut costs or make a switch to simpler foods, you must first commit yourself to the idea, and then be ready to follow through on the behaviors. Think of it like smoking: every single person on Earth can warn you to stop, but until you want to, there’s no chance.

DWIGHT SAYS: “I do not fear the unknown. I will meet my new challenges head-on, and I will succeed, and I will laugh in the faces of those who doubt me.”
DWIGHT MEANS: You don’t know unless you try.
So you’d like to make more money, cook more wholesome meals, lose a few pounds. What’s stopping you? Don’t let the fear of failure keep you from reaching your dreams - gastronomic, economic, and otherwise.

(Catch more of Dwight on The Office every Thursday on NBC.)

Tuesday Megalinks: The Puffs Plus Edition

Have you ever woken up in the morning positive that you had the Plague? That's today for me. I can hear my own face. It's really lovely.

ABC News: More Fish for Pregnant Women? Seafood Debate Rages.
If I was a fetus (which I was once … there are pictures), I think I’d want a fishstick. I’m just sayin’.

Mayo Clinic: 20 tips for permanent weight loss
Thanks to an cheeseburger-heavy summer, I’m back OP this week. (That’s On Plan for you non-Weight Watching folks out there.) This MC list is my mantra.

My Retirement Blog: Festival of Frugality #95
CHG's pork post made it in, and there's a whole SECTION on food. Neato.

Paid Twice: Plans to Buy in Bulk – The Readers Speak
Faboo post about strategizing for CostCo, BJ’s, and/or Sam’s Club trips. My strategy: I never buy more than I can carry. It hurts too much walking back to el subway.

The PB& J Campaign
Eat the peanut butter and jelly sandwich. Save the world. (Thanks to Serious Eats)

Wired: Keep Your Food, Change Your Plate - The New Science of Eating
It's all about portion control, man.

`

The Nina, the Pinta, and the Sinus Infectionia

No post for today, since it's both Columbus Day (woo!) and Something Decided to Set Up Camp in My Face Day (boo). I sound like Patty and Selma after four packs of Lucky Strikes.

Please check back later in the week for a neat Apple Butter recipe and "11 Things Dwight K. Schrute Has Taught Me About Food and Frugality." Because there ain't no party like a CHG party.

Easy Peasy: Nigella Lawson's Easy Pea Soup

(Before we get started with today's recipe - a happy, happy "hi" to y'all coming over from Meredith's blog, Like Merchant Ships. She was extremely generous with her linkage, and for that, I'm way grateful.)

“Pea Soup” is a less-than-appetizing title for anything about to be placed on a dining room table. On the upper end of the intellectual spectrum, guests will confuse it with fog. At the lower end, your company may never stop giggling. Yet, this version, from Nigella Lawson (as interpreted by Serious Eats) will make friends, family, and pets forget all about the name.

Boasting a lovely, Kermit-reminiscent shade of green and a staggering prep time of 15 minutes (five of them spent doing dishes), Nigella's Pea Soup is one of the simplest, most rewarding comestibles I’ve ever had the pleasure of wolfing down (the other being Bobby Flay’s Parmesan Crusted Portobello Mushrooms with White Truffle Oil).

Fast dishes aren’t supposed to be this good. Cheap ones shouldn’t taste this classy. Peas legendarily suck. Yet, against all odds, Nigella won my heart. And possibly my Boyfriend. He loved it, especially paired with lasagna and a crunchy side salad.

Next time you have to prepare an upscale soup at breakneck speed, try it out. A few suggestions, though:
  1. Puree the everloving heck out of it. Otherwise, you’re left with a slightly mealy texture that becomes less appealing with every leftover sampling.
  2. Should you go heavy on the cheese, ease up on salt. Parm is kind of salty anyway, and its flavor shines through in the dish.
  3. If you have an aversion to, allergy of, or deep-seated enmity toward peas, it might be best to skip the soup entirely.
P.S. I paid a ridiculous amount for both the stock and the peas (which I thought were on sale), so I’m thinking that a better shopper could make this cost about half the price that I did.

Easy Pea Soup
4 servings – 2/3 c each
Adapted from Nigella Lawson/Serious Eats.

2 cups vegetable stock
3 cups frozen peas
1 tablespoon balsamic vinegar
Salt and pepper
2 teaspoons Olive oil
4 teaspoons Parmesan cheese

1) In a medium saucepan, heat stock over medium-low heat. Pour in peas and cook until just tender.

2) In a blender, process peas and stock until totally smooth. When almost finished, add balsamic vinegar and mix a little more.

3) Season with salt and pepper. Serve topped off with a little olive oil and paremesan cheese (1/2 teaspoon of olive oil and 1 teaspoon of parmesan per serving worked well for me. - Kris)

Approximate Calories, Fat, and Price Per Serving
131 calories, 3 g fat, $0.71

Calculations
2 cups vegetable stock: 30 calories, 0 g fat, $1.09
3 cups frozen peas: 374 calories, 1.3 g fat, $1.43
1 Tablespoon balsamic vinegar: 10 calories, 0 g fat, $0.07
Salt and pepper: negligible fat and calories, $0.03
2 teaspoons Olive oil: 80 calories, 9 g fat, $0.06
4 teaspoons Parmesan cheese: 28 calories, 1.9 g fat, $0.14
TOTAL: 522 calories, 12.2 g fat, $2.82
PER SERVING (TOTAL/4): 131 calories, 3 g fat, $0.71