I defended my spending habits, citing organic foods as a priority in our household. Interestingly enough, the financial planner agreed with my passion for organics but gave me some tips on saving money by shopping at organic clearance markets and cutting non-essential spending (i.e packaged foods). We don't spend a lot of money on meat as we eat mainly vegetarian but I've realized that I like the finer things in the kitchen- organic olive oil, good quality sea salt, organic herbs, big blocks of parmesan cheese- and these cost. But it is worth it.
When the journalist asked about our meals, I spouted off the common things that I would guess most families (especially with little ones) eat regularly just like us: rice, pasta, some soups, stews, and any form of tortilla-wrapped, mexican-inspired food. As an aside: for kidlets the quesadilla/burrito/taco theme is very well-received: it is hand-held, can be self-served, is dip-able (very important to my crew) and can be easily customizable (no spice? no tomatoes? no problem!)
The article is located at: http://www.straight.com/article-206500/foodie-foresight-eat-well-and-budget?
What I failed
to mention my love of the super-food quinoa- high in protein and all the essential amino acids you need in a nice little grain. And I failed to mention my love of barley. And my love of red lentils - and white beans too. So these aren't always well-received by the toddler and preschooler, who would much rather have a bowl of Annie's Bunny Pasta. I am sure one day they will appreciate the goodness of these vegetarian delights. They have already embraced the garbanzo...it shouldn't be long.Anyways, here are some of my favourite budget-friendly, healthy, lip-smackin' recipes:
Michelle's Quinoa
A great side dish or wonderful on its own.
1 small onion, diced
2 garlic cloves, minced
1 tbsp olive oil
1 tbsp butter (can be omitted)
1 cup quinoa, rinsed several times
2 cups vegetable or chicken broth
pinch cumin (or any other herb that strikes your fancy)
1 small tomato, chopped
parmesan cheese
1. Saute onion and garlic in oil and butter over medium heat.
2. Add rinsed quinoa to the pot and saute until moisture is absorbed and the grains become fragrant, about 2-3 minutes.
3. Add broth and cumin. Bring to a boil for 5 minutes. Reduce heat and simmer for about 15 minutes or until all broth is absorbed.
4. Fluff with fork, add tomato, parmesan and any other add-in (corn is really good!) Season with salt & pepper. Serve immediately.
Green Rice
Another great side dish.
1 cup basmati or long grain rice
1 1/2 cups vegetable or chicken stock
1/4 cup chopped parsley
1/4 cup chopped green onions
knob of butter
1. Rinse rice. Bring to boil with broth and then simmer for 20 minutes.
2. Add herbs and butter and fluff with fork.
Mushroom Barley Soup
I don't usually love mushrooms but they are quite good in this stewy soup. The kids will eat this one.
1/4 cup butter
1/4 cup olive oil
1 lb. white or brown mushrooms, cut into 1/2" pieces
2 large carrots, chopped
2 large celery stalks, chopped
1 cup pearl barley, rinsed
1 -2 tsp dried thyme leaves (I love thyme so I would use 2 tsp!)
2 tbsp flour
8 cups vegetable or chicken broth
1. Melt butter and oil and saute vegetables over med. heat for about 20 minutes.
2. Add flour, barley and thyme. Cook for a few minutes then add broth.
3. Bring to a boil, then reduce heat and cook for about an hour, stirring occassionally.
4. Season with salt & pepper and a drizzle of good olive oil.
Red Lentil Dal
This is pretty quick and delicious with some whole wheat naan. It is easy to sneak extra veggies into this one.
1 cup red lentils, rinsed
3 cups vegetable broth
1 onion, chopped
2-3 garlic cloves, minced
1" piece ginger root, minced
1/2 can chopped tomatoes
2 tsp curry
1/4 tsp chili powder (or more for adults only!)
1 tsp ground cumin
1 tsp ground coriander
3 tbsp vegetable oil
Optional: grated carrot or grated yam
1. Boil red lentils in broth for about 15 minutes in a medium saucepan. Add grated carrot or yam for extra nutrition.
2. In a frying pan, saute onion in the oil for about 2 minutes. Add garlic and ginger and saute for about a minute more. Add spices, saute for a minute and then add tomatoes. Cook for a few minutes and then add to the saucepan. Season with salt.
3. Serve with yogurt and cilantro.
White Bean Hummus
Serve with pita, pretzels or carrot sticks.
1 can canellini beans (or equivalent of cooked canellini beans)
2 tbsp olive oil
juice of one lemon
1 clove garlic (or more!)
fresh or dried, crumbled rosemary (revive dried rosemary with a quick saute in a bit of oil)
1. In a food processor or blender, add all ingredients. Whirl around for awhile.
2. Add enough water to reach spreading consistency. Season with salt.
Bowties with Salmon and Peas
The kids like this one...
1. Prepare 1/3 -1/2 box of bow tie pasta, cooked according to directions
Add 1 cup frozen peas in last 2 minutes of cooking, drain.
2. Prepare 1 salmon fillet, steamed or baked, flaked and set aside.
3. While the pasta is cooking, make the sauce:
1/2 cup chicken stock, simmered and reduce to about 1/4 cup
Add:
1/2 cup whipping cream
dried leaf thyme, to taste (1/2 tsp)
1 lemon, juice and zest only
salt to taste
Bring to a simmer and keep warm until pasta is ready.
4. Toss all ingredients together, cook over med. heat for a few minutes and season with salt & pepper.
