Pinching Pennies
Last week I made a dinner that was not only delicious (Pat actually asked for leftovers) but light on the wallet too. We've had to buckle down a bit and are watching our spending a bit closer, which inspired this dinner. Even though it was inexpensive, it was still fresh and flavorful. Hope you like it.
Celery and Grape Salad with Parsley and Slivered Almonds: Yields 4 Servings
4 stalks celery, sliced 1/4-inch thick on an angle
1/2 cup chopped celery leaves
2 cups grapes, halved
1/2-1 cup chopped parsley
1/2 cup slivered almonds, toasted
1 t Dijon mustard
1 T honey
juice of 2 lemons
2 T olive oil
salt and pepper, to taste
Combine celery, celery leaves, grapes, parsley and almonds in a bowl. Whisk together Dijon, honey, lemon juice, and olive oil. Pour over salad and toss to combine. Season to taste with salt and pepper.
Leek, Potato and Gruyere Frittata: Yields 4-6 Servings
1/2 lb red potatoes, halved and sliced 1/4-inch thin
2 T olive oil
1/2 t sweet smoked paprika
salt and pepper, to taste
2 T butter
2 medium leeks, thinly sliced into half moons
5 egg whites
4 whole eggs
2 T milk
2 T minced parsley
1/2 lb Gruyere cheese, shredded
1. Heat oven to 400. Toss together potatoes, olive oil, paprika, salt and pepper. Transfer to a foil-lined baking sheet and roast, turning occasionally, until tender and golden, about 30 minutes. Leave oven on.
2. Heat butter in a large non-stick skillet over medium heat. Add leeks and saute until tender and starting to caramelize. Once the potatoes are finished cooking, stir into leeks.
3. Meanwhile, whisk together egg whites, whole eggs, milk, parsley, Gruyere, salt and pepper. Pour over leek and potato mixture. Cover pan with foil and transfer to oven, bake for 20 minutes. Remove foil and continue baking until the eggs are set and puffed and the top is starting to brown. Cool slightly before transferring to a plate for service.
Two very easy and inexpensive recipes. Hope they hit the spot!
Made veggie stock last night and just finished making fat-free and sugar-free chocolate pudding. Can't wait for it to finish setting so I can taste it! In true Sunday fashion, I have fabulous dinner in store for tonight as well. This one should also be low cost with big flavor. I'm planning on making Asiago Mashed Potatoes with Roasted Shiitake Mushrooms, Braised Celery and Blistered Tomatoes. Check back later for the recipes.
Celery and Grape Salad with Parsley and Slivered Almonds: Yields 4 Servings4 stalks celery, sliced 1/4-inch thick on an angle
1/2 cup chopped celery leaves
2 cups grapes, halved
1/2-1 cup chopped parsley
1/2 cup slivered almonds, toasted
1 t Dijon mustard
1 T honey
juice of 2 lemons
2 T olive oil
salt and pepper, to taste
Combine celery, celery leaves, grapes, parsley and almonds in a bowl. Whisk together Dijon, honey, lemon juice, and olive oil. Pour over salad and toss to combine. Season to taste with salt and pepper.
Leek, Potato and Gruyere Frittata: Yields 4-6 Servings1/2 lb red potatoes, halved and sliced 1/4-inch thin
2 T olive oil
1/2 t sweet smoked paprika
salt and pepper, to taste
2 T butter
2 medium leeks, thinly sliced into half moons
5 egg whites
4 whole eggs
2 T milk
2 T minced parsley
1/2 lb Gruyere cheese, shredded
1. Heat oven to 400. Toss together potatoes, olive oil, paprika, salt and pepper. Transfer to a foil-lined baking sheet and roast, turning occasionally, until tender and golden, about 30 minutes. Leave oven on.
2. Heat butter in a large non-stick skillet over medium heat. Add leeks and saute until tender and starting to caramelize. Once the potatoes are finished cooking, stir into leeks.
3. Meanwhile, whisk together egg whites, whole eggs, milk, parsley, Gruyere, salt and pepper. Pour over leek and potato mixture. Cover pan with foil and transfer to oven, bake for 20 minutes. Remove foil and continue baking until the eggs are set and puffed and the top is starting to brown. Cool slightly before transferring to a plate for service.
Two very easy and inexpensive recipes. Hope they hit the spot!
Made veggie stock last night and just finished making fat-free and sugar-free chocolate pudding. Can't wait for it to finish setting so I can taste it! In true Sunday fashion, I have fabulous dinner in store for tonight as well. This one should also be low cost with big flavor. I'm planning on making Asiago Mashed Potatoes with Roasted Shiitake Mushrooms, Braised Celery and Blistered Tomatoes. Check back later for the recipes.
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