Sometimes the best meals arise out of happy accidents, things you toss together and hope they work.  This is one of those times.

The original plan tonight was for a quick grab and go kind of meal before heading out for Reya to receive her newly earned high red belt at the award ceremony at her Taekwondo school. But, then she came home from school feeling weak and shaky and dizzy. So she decided that she would forgo the ceremony and have some R&R instead (probably a good idea since she has some standardized testing the next 3 days). As a result our quick dinner night became a sit down dinner night.

I fried up about 6 cloves of garlic (sliced) in about 4 Tbsp of extra virgin olive oil.  I added about 5 cups of cold jasmine rice from the fridge and cooked until it became golden, added a small (drained) can of corn. I cooked it until everything was hot and the rice was almost dry.

On top of this base each person layered some of my vegetarian taco filling.

Then each person chose additional mix-ins:

• shredded cheddar cheese
• peeled diced cucumbers
• diced fresh tomatoes
• salsa
• hot sauce
• sour cream

We ate it with some broken up tortilla shells on the side.  It was really really good (in fact, the family announced they like it even better than Kushari) but it can be even better (and better for us) and I’m looking forward to making it again.

I think next time I would add some frozen peas to the rice.  I think next time I would eliminate the dairy products and add more vegetable mix-ins – shredded carrots, caramelized onions, sliced avocados, etc.

I might even make my own salsa and will almost definitely serve it with warmed (but not fried) tortillas.

What surprisingly good meal have you had recently?

Enjoy

Jia

Update: 3/11/11

We had this again tonight. I made brown rice and added frozen peas and canned corn for the last 5 minutes or so, using this as a base in place of the fried rice. Also we went without sour cream and no one missed it.  The photo shows Sephoni’s favorite way to eat it, surrounded by tortilla chips.

Generally, the words frugal living brings to mind the image going to the supermarket with a carefully formulated list in hand, one that cannot be deviated from for any reason.  However, a better plan usually involves keeping one eye on your list and one eye open for unexpected deals.

With the exception of a few things (Heinz ketchup, Hellman’s mayonnaise) when it comes to food shopping I have little in the way of brand loyalty. Yes, I have brands I prefer but, I buy whatever happens to be at the lowest price when I need it. When it comes to pasta that usually means buying the store brand and even then I pay around $1 a pound.

Recently, a trip to one of the grocery stores I frequent confronted me with a loss-leader sale on Ronzoni pasta of 3 one pound boxes for $1. I scurried over to the display expecting to see a limit of 3 boxes per customer, maybe 6 if I was really lucky. If I was younger (and less fluffy) I might have jumped for joy when I saw that there was no limit. I tossed 21 boxes of pasta into my cart (along with the other necessities I was there to purchase) and upon arriving home was asked by Accolan why I hadn’t bought more. You gotta love a husband that supports my need to stockpile non-perishables.

The next time I was able to get to that particular store was a couple of days later and unfortunately the price had gone up to 4 boxes for $2. As this was still less than I usually spend (and Ronzoni’s quality beats the store brand hands down) I came home with another 12 boxes.

How much did I spend?

I purchased 21 boxes @ 3/$1 and another 12 @ 2/$1. I spent $13.00 that I hadn’t planned to spend that week.

Will we actually eat it all?

Yes. Without a doubt. We just ate some tonight (with lentil sauce). I can always use some to whip up a cheap pasta meal. I can use some to make our favorite vegan meal, Kushari. With the warm weather coming I can look forward to lots of pasta salad (like those on our recipe pages).

How much did I save?

The cheapest price I have been able to get for Ronzoni pasta is $1.25 a box. That would’ve cost $41.25.

I saved $28.25!!!!

Now granted, that $28 savings will wind up being spread out over the course of the next couple of months. But, every time I grab a box of pasta from the pantry the cost of that meal, or that side dish, will be just that little bit cheaper.  And all those little bits can add up.

What is a recent unexpected deal you’ve found recently?

Blessings

Jia

Image: Simon Howden / FreeDigitalPhotos.net

1/2 cup cooked lean ground beef (90% lean) equals: 178 calories, 9 g fat, 4 g saturated fat, 70 mg cholesterol, 22 g protein, 0 g fiber, 56 mg sodium

1/2 cup rehydrated TVP equals: 80 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 12 g protein, 4 g fiber, 2 mg sodium

What is TVP?

De-fatted soy flour which is then cooked and dehydrated. Available in both crumble and chunk form. Can be purchased flavored, but we prefer to buy ours plain and season it ourselves.

Why eat TVP?

• it is cholesterol free
• it is low fat
• it is good source of fiber
• it is a great source of protein
• can be stored without refrigeration for up to a year
• its cheap
• its versatile

How do you use TVP?

• add directly into a pot of chili, pasta sauce, or even soup a little at a time until you reach the desired consistency
• rehydrate first with 7/8 cup hot liquid to 1 cup TVP (can take 5-10 minutes)
• 1/3 lb of dry TVP is equal to about 1 lb of browned, drained ground beef

Ready to try TVP?

Vegetarian Taco Filling
Vegetarian Chili w/ TVP

If you’re leery of how your family will react, start gradually. Replace half the ground beef in your favorite recipe with TVP. See if they notice.

My father is 70 and totally not into health food in any way. He eat and enjoys my vegetarian chili with gusto and while he knows it’s TVP instead of meat, he has never once complained (and that my dear friends and readers is a miracle and proof of how close the texture fools the eye and palate).

However, that being said, you may have to adjust your seasonings a bit as TVP in off itself adds no flavor of its own (outside of a slight sweetness). So you might need to add more onion and garlic at the beginning of the dish, or more herbs and spices at the finish.

But, trust us and try it. Your wallet (and your arteries) will thank you.

Blessings

Jia

Shared at Healthy Meal Makeovers at at A Southern Fairy Tale, and Homemaker Monday at 11th Heaven’s Homemaking Haven

Works cited:

All About Textured Vegetable Protein

The Daily Plate: Nutrition in Bob’s Red Mill TVP

Taste of Home: TVP

Reya has asked for a friend to sleep over tomorrow.

Complication #1. I have not done any once-a-week cooking this weekend. I have decided to simplify our meals for the next couple of weeks and as a result have very little in the house ready to go. Additionally, I have decided to try and eat out of the pantry this week so that I can avoid the expense of hitting the supermarket.

Complication #2. AnimeGirl is vegetarian. The one meal I have on hand in the fridge is pasta with lentil sauce, but we just ate that tonight and (while it is a truly yummy dish) I don’t want to have it again tomorrow.

What to do? What to do?

A quick glance at what I have on hand indicates that my best best is vegetarian tacos. I have the taco shells. I have everything I need to make a filling. I have cheese and salsa. All I need to do is run out (or send Accolan out) for some sour cream and maybe some vegetables to use as toppings (cucumbers and tomatoes to dice).

This is a great anytime meal. Myself, I am more apt to serve it in the warmer months of the year. In the summer it is so easy to make it in advance, then just heat in the microwave before serving for a hot meal that won’t heat up your whole house. Plus produce prices and quality are at their peak and so getting a variety of toppings, mix-ins if you will, is easiest.

Additionally, the leftovers do double duty as a great snack. A bed of tortilla chips, a bit of this taco filling, some cheese. Tossed in the broiler until everything is hot and bubbly and you have a wonderful plate of vegetarian nachos!!

20 servings

Ingredients:

3 onions, chopped (about 4 cups)
7 cloves garlic, minced
4 tbsp olive oil

2 cups lentils
4 cups water

1 28 oz. can crushed tomatoes

4 T chili powder
2 tsp cilantro
1 tsp tumeric
1 tsp parsley
1/4 tsp cayenne
1/4 tsp cinnamon
1/4 tsp cumin

2 cups TVP granules
2 cups water

3 tsp dark brown sugar
Salt and black pepper to taste

Directions:

Saute onions in oil until soft and translucent. Add garlic and cook for another minute or two, but do not allow to burn.

Add lentils and toss with oil and onions to coat. Add 4 cups of water and cook for about 30 minutes until the lentils begin to soften.

Add canned tomatoes, seasonings, TVP and additional water and cook for about 30 minutes more.

Remove from heat and stir in brown sugar, salt, and pepper until even distributed.

Serving:

Serve in taco shells and top with shredded carrots, diced cucumbers, shredded cheese, salsa, olives, sour cream, guacamole, whatever else you like.

You can also roll a spoonful up in a tortilla and enhance with the same ingredients top them with some sauce and cheese and bake until bubbly.

You can put a couple of spoonfuls in a bowl, top with some cheese and sour cream and scoop it up with tortilla chips.

You can see where this is going, right?

This is one of those meals that tastes too good to be as healthy as it is. Really! I promise you. Give it a try.

Variations:

You can also adjust the seasonings and use this as an alternative to seasoned ground beef in recipes such as lasagna or stuffed peppers. Roll it up in pizza dough with some sauce and mozzarella. The possibilities are pretty limitless.

Nutritional Information:

Calories 90.7
Total Fat 0.9 g
Saturated Fat 0.1 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.5 g
Cholesterol 0.0 mg
Total Carbohydrate 13.6 g
Dietary Fiber 4.5 g
Sugars 3.5 g
Protein 7.7 g

_{estimate via Recipe calculator via Sparkpeople.com}

Enjoy!

Jia

This recipe was shared at Slightly Indulgent Tuesday at Simply Sugar And Gluten Free, Tuesday Night Supper Club at Fudge Ripple, Tuesdays At The Table at All Of The Small Stuff, Tasty Tuesdays at 33 Shades Of Green, Tasty Tuesday at Balancing Beauty And Bedlam, and at Dr. Laura’s Tasty Tuesday

Want more recipes like this?

Vegi-Mex: Vegetarian Mexican Recipes (Cookbooks and Restaurant Guides)

The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating

Image by nthatf01

I found this dish in a book (Real Thai) that Accolan got me for Yule.

The original recipe called for squash, but fearing that the combination of an unfamiliar vegetable and an unfamilar dish might inspire full out rebellion at the dinner table I decided to substitute sweet potatoes. I am glad I did. This is a sweet and savory dish. The mix of textures is fabulous. I wouldn’t change a thing.

Why do I think your family should try it?

• It is a non-intimidating foray into Thai cooking as most of the ingredients are already familiar and the preparation is simple.
• It is easy to prepare and will fill your home with a wonderful aroma as it cooks.
• It is a great way to stretch a small amount of meat into enough food to feed several people

6 servings

Ingredients:

1 13.5 oz can coconut milk, divided
1 tsp canola or vegetable oil

1 1/2 cups water

4 Tbsp red curry paste
2 Tbsp fish sauce
1 Tbsp dark brown sugar
1/2 tsp salt

1 lb stew meat, cut into bite-sized pieces (or thin slices)
3 1/2 cups cubed sweet potatoes

Directions:

Shake can of coconut milk well prior to opening.

Pour 1/2 cup of coconut milk into a saucepan, add oil, and bring to a low boil. Allow to cook for 5 minutes or so, until it begins to thicken. Add curry paste, and mix well to incorporate.

Add beef and “stir fry” in curry until well coated and just browned.

Pour remaining coconut milk into a large measuring cup and add enough water to equal 3 cups of liquid. Add to pan.

Add sweet potatoes, fish sauce, sugar and salt and stir well to dissolve sugar and to blend all ingredients.

Raise heat, if necessary, to maintain a low boil and cook until sweet potatoes are tender.

Serving:

Served on a bed of jasmine rice this is a sweet, savory, and wonderfully fragrant dish.

However, it may be a little overpowering to have as your only entree.

Try serving it along side another Thai dish, like our Green Chicken Curry, or even just some lightly stir-fried vegetables.

Variations:

The sweet potatoes can be replaced with squash or pumpkin.

Nutritional Information:

Calories 452.2
Total Fat 28.1 g
Saturated Fat 18.1 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.6 g
Cholesterol 53.3 mg
Total Carbohydrate 31.3 g
Dietary Fiber 3.9 g
Sugars 12.9 g
Protein 4.0 g

_{estimate via Recipe calculator via Sparkpeople.com}

Enjoy!

Jia

Update 3/12/11: With Accolan and I making the decision to once again start on a healthy eating program so that we can each lose weight, I have been revising our recipes with nutritional information. Some recipes, like this one, will be needing revisions if they are going to fit into a lower-fat lifestyle.

I shared this recipe at Hearth and Soul Hop-volume 37!, Fight Back Friday at Food Renegade, Foodie Friday at Designs By Gollum, Friday Favorites at Simply Sweet Home, and Fun With Food Friday at Paisley Passions

Image thanks to: RotjanaG