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My “Other” Job

Now that the month of Ramadhan is over and my regular schedule is returning, please come and see the other thing I love to do. It’s all about saving money.

While men have the main job of bringing in the dollars, women can make life a little easier by being mindful of her own financial habits/practices. So, strike up a deal with the hubster; he gives you a household allowance and whatever you manage to save is YOURS!

If you follow along with me over at PrettyMoney, you will see how easy it can be!

Turkey Sausage Patties

Here is a great recipe (from Epicurious) for turkey sausage. It is a really, really good recipe. I used an apple instead of the pear, and dried sage instead of fresh, and it is great! I have to say that the sage really makes this one a winner!

This recipe is very easy.  This is one of those great cook and store in the freezer kind of foods.  Just heat cooked, frozen patties in the microwave and serve.

If you use a 1/4 cup measuring cup to measure out each patty, you will get 8 patties. Each patty has about 9 grams of protein. Remember, you want 20 grams of protein per meal, or at least as close as you can get to 20.

So, a breakfast would look something like this: 2-egg fritatta, 1 sausage patty (26 gm protein), plus 1/2 C fruit; or even a 1-egg fritatta and 2 patties w/fruit (24 gm protein) using this fritatta recipe.

Eating less than 20 grams of protein in a meal will leave you hungry, moody, and nutritionally compromised. You will be more likely to snack on high-carb foods or sugary treats. You will also be more likely to over eat at a later meal.

Making Sugar from Dates

Because dates are very high in sugar, they can easily be converted into sugar. To make date sugar, arrange sliced dates on a baking sheet and bake at 450° for 10 to 15 minutes, or until very dry and hard as rocks. Grind or process in a food processor to make sugar.

Store dried dates in a cool, dry place for 6 to 12 months. Tightly wrapped fresh dates will keep for up to 2 weeks in the refrigerator.

Date Yields: 8 ounces dried dates = 1 cup chopped dates

Recipes Using Dates

Source: About.com

Are Less Expensive Olive Oils Inferior to Expensive Ones?

Unfortunately, the best quality olive oils are also usually the most expensive. The best quality oil is an extra virgin olive oil made from organically grown olives.

Extra virgin olive oil is made from the first pressing of the olives, contains the lowest level of acidity (the marketplace standard for labeling is less than 1%), the best taste, and the highest level of antioxidant phytonutrients. The next best after extra virgin would be virgin olive oil. While it is also made from the first pressing of the olives, it has less antioxidants, more acidity (up to 2% is allowed), and a taste that is not as rich as extra virgin olive oil.

You’ll notice that “pure” olive oil and “light” olive oils are less expensive, but in this case you get what you pay for. These olives oils are by no means as beneficial (let alone flavorful) as extra virgin olive oil.

“Pure” olive oil is actually refined oil that is created through chemical processing. One method of refining olive oil involves the use of a strong sodium hydroxide solution to “wash” the oil; other methods involve steam distillation of the oil. All refinement methods expose the oil to heats of at least 140-160˚F (60-71˚C).

“Light” olive oils are only light in terms of their taste and color; they are not lower in calories or fat. To a certain extent, the richer and deeper shades of color in an olive oil correspond to the concentration of polyphenol phytonutrients in the oil. These polyphenols may be the most heart-supportive nutrients that olives have to offer. Once they are processed out, the oil may become classified as “light,” but light and other refined olive oils are nutritionally inferior to extra virgin and virgin olive oils because of this more extensive processing.

The other consideration would be whether or not to buy organic olive oil. There’s no question about organic olive oil being your best choice. Although the nutrient richness of the organic oil may not be vastly greater than the nutrient richness of non-organic oil, the presence of toxic residues is likely to be very different. You’re very likely to get fewer toxins in the certified organic oil-especially pesticides and fungicides.

From The World’s Healthiest Foods, Copyright © 2009 The George Mateljan Foundation

Turkey and Vegetable Chili Verde

Prep and Cook Time: 30 minutes

Ingredients:

• 1 medium onion, chopped
• 3 medium cloves garlic, chopped
• 1 lb ground turkey
• 1 4 oz can diced green chili
• 1 15 oz can of diced tomatoes
• 1 TBS + 4 cups chicken broth
• 4 cups finely chopped kale
• 1 15 oz can pinto beans, drained and rinsed
• 2 TBS chopped fresh oregano
• 3 TBS chopped fresh cilantro
• salt and black pepper to taste

Directions:

1. Chop garlic and onion and let sit for at least 5 minutes to enhance their health-promoting benefits.
2. Heat 1 TBS broth in a medium soup pot. Healthy Sauté onion in broth for 5 minutes over medium heat, stirring frequently. Add garlic and ground turkey with a pinch of salt and pepper. Continue to sauté, breaking up turkey for another 5 minutes.
3. Add diced tomatoes, chili, and broth to turkey mixture and bring to a boil on high heat. Stir in chopped kale, reduce heat to medium, and simmer for another 10 minutes.
4. Add beans, simmer for another several minutes and add herbs, salt, and pepper.

Serves 4

Printer Friendly Version of Turkey and Vegetable Chili Verde

In-Depth Nutritional Profile for Turkey and Vegetable Chili Verde

From The World’s Healthiest Foods, Copyright © 2009 The George Mateljan Foundation

3-Minute Guacamole

Guacamole is very popular in Mexico and Southwestern cuisines. This tasty version takes only 3 minutes to make! Crudités are traditional French appetizers comprising sliced or whole raw vegetables which are dipped in a dipping sauce.

Prep and Cook Time: 3 minutes

Ingredients:

• 1/2 medium ripe avocado
• 1 TBS lemon or lime juice
• 1/2 cup cilantro, chopped
• sea salt and pepper to taste
• Serve with:
• 1/2 cup carrot strips
• 1/2 cup celery sticks
• 1/2 cup sliced cucumbers

Directions:

Combine all ingredients in a blender and blend for 1 minute. Alternatively, you can mash the avocado with a potato masher or fork and then add the rest of the ingredients.

Serves 2

Nutritional Profile will be added soon.

Printer Friendly Version of 3-Minute Guacamole with Crudités

In-Depth Nutritional Profile for 3-Minute Guacamole with Crudités

From The World’s Healthiest Foods, Copyright © 2009 The George Mateljan Foundation

Chickpea Snacks

Okay. I saw this recipe weeks ago and am just now getting around to trying it. Here are pics of my work-in-progress (see below). I made 2 batches. One w/curry powder and cayenne; and a batch w/cinnamon, pumpkin pie spice and stevia. Mine are in the oven now . . . brb in an hour insha’allah to let u know if this one is a keeper or not.

Finished!

Get Ingredient Ready

Oiled Up and Ready for Curry

okay . . . time’s up. dd popped some curry ones and said, “mmm! . . . these taste just like corn nuts!” I ain’t never seen no curry corn nuts but I get the idea. They are crunchy and full of flavor. So, this recipe is a keeper! The sweet ones are good too. This is a really good crunchy snack that is easy to make and healthy.

Ingredients:
Chick peas, canned (or cook your own)
a bit of olive or other oil
favorite spices

Directions:
Drain the chickpeas well, and then toss with enough oil to coat and sprinkle with spices. I like to make with curry type stuff.  Anything you like with chickpeas should work well.  Spread the chickpeas on a baking sheet, and bake at 400 degrees for 45 minutes.  Stir midway through the cooking time. They are nice and crunchy!

Nutrition Facts: 1/2 C Chickpeas =  Fat: 2.5g; Sodium: 460mg; Carbs: 15g; Protein: 7g

Source: http://vegweb.com/

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Honey Ginger Lemonade

Sounds good . . .

Ingredients

1 cup freshly squeezed lemon juice 1/2 cup honey 1/4 cup peeled fresh ginger slices 7 sprigs fresh mint 2 cups purified water 4 cups ice cubes

Instructions

Put the juice, honey, ginger, and 1 chopped sprig of the mint in a large pitcher and stir, pressing the mint and ginger to release flavor. Add the water and stir until the honey dissolves, then add the ice. Pour into six 10-ounce glasses and garnish each glass with a sprig of mint and a fancy straw. Tips form Rosie’s Kitchen Children three years old and younger can become seriously ill from honey, so please don’t give them a glass of this lemonade. However, you can use local honey to help battle against seasonal allergies for older children and adults. Honey’s thick coating with the vitamin C in lemons combine perfectly to soothe a sore throat and help treat a cold. http://www.drweil.com/drw/u/RCP02095/Honey-Ginger-Lemonade.html

Italian Omelette

The Italian omelette is called a Frittata. It is very hearty and super easy to make; easier than the French omelette as a matter of fact.

The Frittata is great for any meal especially if served with a bowl of fruit for breakfast, or with a large salad for lunch or dinner. If you make a 3-egg per person frittata, then each serving has 20-grams of protein, which is the proteing requirement per meal.

Before I give you the recipe, take a look at these pics. This is a frittata I had for breakfast (zuchinni, spinach, onions); with a bowl of fresh fruit (chopped apples, dried cranberries, walnuts, almonds, and raisins) . . . Mmmmm . . .

Frittata - trying to remove from pan

So much easier to flip than an omelette; and the "insides" fully cooked

Frittata Recipe

Ingredients

• 6 Eggs
• 3 T. Parmesan cheese, grated
• 1 Garlic clove, finely chopped
• 1/2 C.  Onion, sliced thinly (red onion is good)
• 1 T Oil (Coconut or Olive or Butter)
• 1/2 C. Zucchini, sliced ** (use any veggie, mushrooms, bok choy, kale, etc)
• 1/2 C. spinach, loosely hand torn ** (use any veggie, mushrooms, bok choy, kale, etc)
• 2 T. Cheddar Cheese, grated
• 1/2 t. Black pepper, ground
• 1/2 t. salt (optional – I don’t like to add salt b/c the cheeses make it salty enough)
• 2 T. water (optional – makes eggs lighter and easier to cook)

Directions

Crack eggs into large bowl.  Add Parmesan cheese and water. Beat eggs lightly.

Put oil in pan. Add garlic, onions and saute over medium heat until onions become limp.

Add veggies. Saute about 2 1/2 to 3 minutes.

Pour egg batter over veggies. Sprinkle salt over top.  Shake pan to keep eggs from sticking (using the water helps with this).  Loosen edges of egg with spatula and tilt the pan so that the uncooked eggs run around the pan.

Just before the eggs are about set, sprinkle black pepper and grated cheddar cheese on top.

Remove from heat. Turn on oven broiler. Put the pan under the broiler on the highest shelf. Cook ntil the top browns, about 2 minutes.

Remove from oven. Slide frittata onto a platter. Cut into wedges and serve. Garnish with avocado or salad.

Serves 2 — every person should eat at least 20 grams of protein per meal. 3 eggs = 18 grams. Cheese (firm) 6-10 grams per ounce.

Enjoy!