Sandy Tart or Everything But the Kitchen Sink

Hurricane Sandy has left her mark in small ways and devastating ways.  While most of the country is focusing on tomorrow's election, I cannot think about anything but the devastation we have seen here in New Jersey and New York.

My town is wrestling with no power--a minor inconvenience--while so many others have lost so much more.  We are gathering supplies for Shore towns, wondering whether to skip the postponed trick-or-treating altogether, helping neighbors.  I am cooking and baking and hoping feeding people will offer them some comfort.

With gas and groceries in limited supply, "use what you have" is the name of the game.  This is my Sandy aka Everything but the Kitchen Sink tart.  I found puff pastry in the back of the freezer.  Hardy sage still standing in my garden. Bacon, roasted butternut squash and some cheeses in the refrigerator.  Some pistachios sitting on the counter were not be left out.  Why not?  I'm hoping to share with some neighbors who are sitting in their cold, dark houses.  Maybe for a brief moment they will be warmed and taken care of.  I wish I could do the same for everyone.

When this comes out of the oven, add a drizzle of balsamic glaze or vinegar or even maple syrup or honey would be nice.  Keep in the spirit of "use what you have".  And share with a neighbor.

Kitchen Sink Tart

Serves 4

1 sheet of puff pastry

2 cups cubed, roasted butternut squash*

4 slices of bacon, cooked and chopped

1/4 cup of cheese (I used ricotta salata and parmesan)

2 T chopped sage

1/4 cup chopped pistachios

1T balsamic glaze (or truffled honey or maple syrup)

1. Preheat oven to 400F.

2. Place thawed puff pastry sheet on a baking sheet.  With a sharp knife, score the tart on all 4 sides 1/4 inch from the edge.  Do not cut all the way through the dough.  This will form the edge of the tart.

3. Top with butternut squash, bacon, cheeses, pistachios and sage.

4. Bake for 20 minutes.  Let cool for 5 minutes. Cut and drizzle with balsamic glaze.

*To roast squash: Cube and toss with 2T olive oil, salt and pepper and 1T maple syrup.  Bake on baking sheet at 400 for 20 minutes or until squash is golden and tender.

5 Minute Huevos Rancheros

 Our public school has been closed for tomorrow based on impending weather reports.  Not a flake in the sky yet and we have a snow day.  Yipee!!!!!  That means my kids do not have to perform their superstitious please-let-there-be-a-snow-day-tomorrow rituals of: wearing pajamas backwards, putting a spoon under the pillow, a penny on the window sill and flushing an ice cube down the toilet.  And no, I am not kidding.

What better time to sleep in, raid your pantry (cause you are not driving to the store in that snow) and have a lazy breakfast?  This breakfast is for the truly lazy.  It will take you about 5 minutes to make.  I never get tired of eggs for breakfast: poached, scrambled, soft-boiled, fried, etc.  But if you are a little sick of the old standby egg preparations, try this.  This is another "no-recipe recipe".  I did not have any beans on hand but if you have any black or refried beans, throw them into the mix.  Sop up the runny egg and sauce with soft tortillas or crusty bread or sprinkle some tortilla chips on top.

I may or may not have eaten these right out of the pan.  We don't need no stinkin' plates.

Gratuitous runny yolk shot.

5 Minute Huevos Rancheros
Serves 1-2

1/2 cup canned diced tomatoes in juice
3T of your favorite salsa
1 or 2 eggs
shredded cheese
cilantro
soft tortillas or tortilla chips

Heat tomatoes and salsa in a small skillet until bubbling.  Crack your eggs and nestle them into the sauce.  Let the eggs cook, basting the tops with the tomato salsa until  the yolks are done to your liking.  Top with shredded cheese and cilantro.  Serve with beans, rice, tortillas or toasted bread. 

Goodwill Towards Men

My munchkins slept in until almost 10:30a.m. today.  Whoa. So far this 2011 thing is working out quite nicely.

As you all go forth into the new year and be the wonderful people that you are...I have something to start you off on the right foot.  It's a website called: www.mealtrain.com

It's a way for a group to organize meals for families/people in need.  If you know someone who has suffered a loss, has an illness, is recovering from surgery, has a new baby, etc. this is a great tool.  Friends can log on and choose a date to deliver a meal and give details of what they'll be delivering. It will email a reminder of when and what you've signed up for.  The recipients can also list their dietary restrictions, likes and dislikes.  It is a fabulous organizational tool for helping your neighbors.  And I know you're the kind of people who do that.

Here are some ideas that make great "deliver and reheat" meals for such occasions.

Italian Easter Pie
One Pan Sausage and Chicken Bake
Pasta e Fagioli Soup

And one final idea, breakfast for dinner.  Deliver this Baked French Toast with some roasted potatoes and grilled sausages.  Kids and kids at heart will love it.  Now go forward and do good things.

Note: This is a Paula Deen recipe so fair warning-it's delicious but healthy? Not so much.  You could make this without the praline topping and substitute fresh fruit or a fruit compote on top.  Alternatively, make half the amount of praline topping to sprinkle on top.  Or just make it as is and live a little.

Baked French Toast w/Praline Topping

Serves 10 

From Paula Deen, Paula’s Home Cooking

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping (recipe follows)
Maple syrup

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well.

1. Slice French bread into about 20 slices, 1-inch each.  Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight. You can deliver it with cooking instructions below or continue to cook it yourself.

2.The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Drizzle with maple syrup.

Strawberry Scones with Honey Thyme Butter

Strawberry scones have been popping up everywhere lately on the "internets".  Here and here and here. I have a love/hate relationship with scones.  I love moist scones or scones fresh from the oven.  I hate dry, dense scones that make a better doorstop than breakfast item.   But strawberry scones piqued my interest.  It made me decide to give scones another chance, you know, see if they've learned anything during our breakup. We're taking it slowly--keeping it casual for now, seeing where it goes.

I've been experimenting with different recipes, seeing as we're not exclusive.  Some use buttermilk, others use sour cream, some with heavy cream.  Some with baking soda and baking powder, some with just baking powder, etc.  I've settled on creating this recipe for now.  Using fresh strawberries, instead of a dried fruit ups the moisture content.  You'll notice I've added up to an additional 1/4 c of flour to the recipe to account for how juicy your berries are.  I've put some lemon zest in to brighten the flavor.  I've also added a recipe for Honey Thyme Butter to accompany your scones--I love the pairing of strawberries and thyme.  As for the scones and I...maybe love is better the second time around.

Fresh Strawberry Scones
Makes approximately 16 scones
 

2 c  flour + 1/4 c additional flour
2 t baking powder
1 egg
1 t vanilla
3 t lemon zest
1/2 t sea salt
1/3 c sugar
1/2 c very cold butter, cubed
1/2 c very cold heavy cream
3/4 c diced fresh strawberries

For the topping:
1 T heavy cream
2T Demera sugar or Sugar in the Raw



1. Preheat oven to 375 degrees
2. Line 2 large baking sheets with parchment paper.
3. Cut butter into cubes and refrigerate until ready to use.
4. Put the flour, salt, baking powder and sugar into the bowl of your food processor. Pulse a few times to mix.
5. Add the cubed butter and lemon zest to the flour mixture and pulse until the mixture resembles coarse meal.  Do not overmix.
6. Transfer mixture to a large bowl.
7. Measure your cream into a liquid measuring cup and whisk the egg and vanilla into the cream. Add the liquids to the dry mixture mixing with a fork, and stir until just combined – do not over mix!
8. Add your diced strawberries and turn dough onto a lightly floured board.
9. If your strawberries are very juicy, you may have to add up to 1/4c of additional flour.  You want the dough to be tacky, but not sticky.
10.  Gently pat out dough into a rectangle, about 1 inch high.
11.  Cut dough into three rows, then cut each row into triangles.
12. Transfer to parchment lined baked sheets.  Brush tops with cream and sprinkle on sugar.
13. Bake for 20 minutes.

Honey Thyme Butter
1/2 stick of salted butter, softened
2t honey
1t fresh minced thyme

Combine all ingredients then refrigerate until ready to use.

Starbucks Key Lime Crumb Cake

 On a recent vacation we passed through the Miami airport where I came upon something I'd never seen at Starbucks before-Key Lime Crumb Cake.  Do you have this at your Starbucks or is this a Florida thing?  If you're not sure, look for a rainbow in the sky or angels hovering over the building.  That would be a sign.

Never tasting this, I foolishly bought only one piece to share between four of us.  After one bite I wanted to invoke the "hands off twerps, 36 hours of labor and 2 c-sections--you owe me!" clause.  But I didn't, cuz I'm a giver.  Although, between you and me, I took giant bites when it was my turn.  I have been obsessed with recreating this ever since.

It's a basic lemon crumb cake with a layer of key lime curd through it.  I ended up with more curd in mine than the Starbucks version.  You can decide how much you like.  You can buy the curd if need be but c'mon, man up and make it yourself.  Key limes are hard to find and not available all year long so bottled key lime juice is the way to go.  This is a great dessert or breakfast/brunch item.  Make it for Mother's Day! And in the spirit of the day, share some with your twerps.

Starbucks Copycat Key Lime Crumb Cake
Serves 10-12

KEY LIME CURD:

4 extra-large eggs
1/2 c sugar
3 t finely grated lime zest
1/2 c key lime juice
4 T sweetened condensed milk
a pinch of salt

1.  Set a fine-mesh sieve over a bowl. 

2.  In a small saucepan, cook the eggs, sugar, lime zest and juice over moderate heat, whisking constantly, until thickened, about 3-5 minutes. 

3.  Strain the lime curd into the bowl and whisk in the condensed milk. Cover with plastic wrap and refrigerate for at least 1 hour, until chilled.

 Lemon zest mixed w/sugar

CRUMB CAKE:

6 T unsalted butter, at room temperature

3/4 c granulated sugar

2 extra-large eggs, at room temperature

1 t vanilla extract

1 t grated lemon zest

2/3 c sour cream

1 1/4 c all-purpose flour

1 t baking powder

1/4 t baking soda

1/2 t kosher salt

1.  Preheat the oven to 350.  Use baking spray (or butter and flour) to coat a 9-inch cake pan.  Line with a parchment round.
2.  Add your lemon zest to the granulated sugar and using your hands rub the zest into the sugar until it's fully incorporated into the sugar.
3.  Cream the butter and lemon sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla and sour cream.
4.  In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined.

STREUSEL TOPPING:

1/4 c granulated sugar
1/3 c light brown sugar, lightly packed
8T (1 stick) unsalted butter, melted

1 1/3 c all-purpose flour

pinch of kosher salt

1.  Combine the sugars in a bowl. Using a fork, stir in the melted butter, salt and then the flour. Mix well until little clumps form and set aside.

 Lime curd layer on top of batter (excuse the crappy lighting)

ASSEMBLING THE CAKE:

1.  Put 1/3 of your cake batter into the greased and parchment coated pan.  Smooth with an offset spatula. 
2. Add 2/3 of your lime curd to the pan.  You'll have a little curd leftover for snacking!  Smooth the curd into a circle over the batter but leave a 1/2 inch border on all sides without curd.  You want the curd to stay inside the cake, not seep out to the edges.
3. Spoon dollops of the remaining cake batter over the curd layer and carefully smooth out to edges of pan.  Take care to leave the curd layer intact.
4.  Sprinkle streusel layer on top.
5. Bake for 40-50 minutes.  When testing for doneness, poke a skewer only into the batter layer.  If you go down to the curd, you will think your batter is not cooked yet.
6.  Let cake cool for 15-20 minutes.  Run a sharp knife around the edges of your cake pan to release sides.  Turn cake out onto platter and cool completely.
7.  MOST IMPORTANT:  Refrigerate for at least 2 hours before serving.  The curd needs to chill and solidify again before cutting into the cake.  Sprinkle with confectioners sugar before serving.

8. Cake must be stored in refrigerator.

Teeny Tiny Food

What is it about teeny tiny food that adults love so much?  Any foods "miniature-ized" are the most popular items on my catering menus.  Sliders, mini grilled cheese, two-bite pizzas, mini quesadillas, etc.  Obviously, these are great cocktail fare because you can eat with one hand and hold your drink in the other.   But I have a feeling that it's more than convenience.  I think it's because it's silly and fun.  Admit it, you get to feel like a kid again because the food is just so darn cute.  Sometimes, bigger is not better.

In the spirit of cute food, I give you the quail egg. 

Teeny, tiny eggs that match my counter tops.  Ooooh! Aaaah!  OK, just lost any male readers out there...but seriously, how often do you get to coordinate your food with your kitchen?

I find these at my local Asian market.  I've also seen them at Whole Foods.  You can fry, poach or boil these little guys, just treat them like a regular egg.  I have made tiny deviled eggs with these too.  For this presentation, I fried them and served them on teeny tiny toast rounds with teeny tiny coins of chorizo.  Everyone giggled and licked their teeny tiny plates clean.  Try these.  Hilarity may ensue.

Quail Eggs & Chorizo on a Raft
Serves 1
 
2 quail eggs
Spanish chorizo, sliced in thin rounds
1 piece of toast
Smoked Paprika

1. In a small skillet warm the chorizo rounds until they release some of their oil and juices, remove from pan.
2. Toast a piece of bread.
3. Fry two quail eggs, sunny side up, in the chorizo "juice".
4. Using a round cookie or biscuit cutter, cut a circle out of the toast.
5. Layer chorizo on toast round, followed by quail eggs.
6. Sprinkle with smoked paprika and serve.

Rhubarb, Rhubarb, Rhubarb

I used to be an actress.  When I first arrived in L.A. one of the most ridiculous pieces of advice I got was this one, "If you're an extra in a background scene, just keep saying rhubarb, rhubarb, rhubarb and it will look like you're having a real conversation."  Umm....are you kidding?  For this, I majored in theater?

Now when my beloved rhubarb comes in season, that's all I can think about.  And now I've poisoned you and you will forever make this association.  You can thank me later.

Actually, I hope you will thank me for this recipe.  This is a rhubarb compote that can be put on waffles, french toast, pancakes, served over ice cream, oatmeal or pound cake.  My current favorite snack is a piece of toasted baguette with a smear of ricotta and a dollop of rhubarb compote.  If you're a bit cheeky, add a grind of black pepper to the top.   Here's another good thing-you can freeze it so when the rhubarb, rhubarb, rhubarb is out of season you'll still have some.  And scene.

Rhubarb Orange Compote
Makes 2-3 cups

1 lb. rhubarb

3/4 c. sugar

2T orange liqueur, like Triple Sec

zest of one orange

2T butter

1.  Trim the ends of the rhubarb and split it lengthwise down the center. Cut across in 1/2 inch pieces. 

2. In a large bowl, toss the rhubarb with the sugar and orange liqueur and orange zest. Set aside.

3. Melt the butter in a medium heavy bottomed saucepan over medium heat. When the butter has melted add the sugar coated rhubarb. Let this cook over a medium heat, undisturbed, for about 2 minutes. When the rhubarb has started to release juices, gently stir.

3. Continue cooking the compote over medium heat, stirring occasionally, until the juices are all released, then begin to thicken. Cooking time is about 10 to 15 minutes total, until the compote looks thick and the rhubarb is tender.

 For you cheeky eaters...

Breakfast, It's What's For Dinner

Pssst.  I've got a parental tip for you: breakfast for dinner.  It's the biggest scam going.  Easy for you and the kids think it's all kinds of awesome.  If you don't have kids, make it anyway and feel like a kid.  Plus, it's great for a hangover, illness, the blues or general malaise and laziness.

Potato Hash and Eggs w/ Cardamom Streusel Muffins

Spicy Potato Hash with Eggs
Serves 4


1 large Russet Potato scrubbed and cubed into 3/4 inch dice
3T olive oil
1/2 medium onion finely diced
1 orange pepper, medium dice
3 oz. Cajun tasso ham (you can use chorizo, bacon, salami, you choose)
1/4 t Smoked Paprika
1/2 t garlic powder
Salt & Pepper
1/4 c. shredded cheese (I used sharp cheddar)
8 eggs

1.  Boil the cubed potatoes in salted water until about 3/4 of the way done.
2.  Drain and let dry.
3.  Preheat oven to 400.
4.  In a skillet heat olive oil until shimmering.  Add onion, paprika, garlic powder and salt and pepper.
5.  Cook until potatoes become browned with some crispy edges.
6.  Add diced pepper and tasso ham.  Saute 5 more minutes.
7.  Divide potatoes into 4 oven safe bowls or large ramekins.  Sprinkle with cheese.  Crack two eggs over potatoes in each dish.
8.  Cook in oven until whites are set but yolk is still soft, about 7-10 minutes. 

* If you don't want to divide these into individual dishes, you could cook the hash in an oven safe skillet.  Crack the eggs right into the skillet and transfer it to the oven to finish the eggs.

Easter Egg Bread

You've got a day left before Easter and that's plenty of time to whip up this braided Easter egg bread.  My friend (Hi Leen!) introduced me to this.  It is a great project to do with your kids.  The dough only needs 2 hours to rise plus an additional half hour.  It's got cinnamon and I added some orange flower water for a hint of floral and citrus notes.

All the braiding of my hair while my girls play "beauty shop" has finally paid off.  These kids can braid like nobody's business.  As for the garnish of icing and sprinkles, well...they haven't quite learned the "less is more" design concept yet.  But you know what, I kind of like it.  One recipe note, if you use Easter eggs in your braided wreath they need to be dyed but NOT hard-boiled.  The eggs will actually bake along with the bread.  Another option-use your hard-boiled dyed eggs but nestle them into the finished baked bread before serving.

Oh and let me save you from one other "Doh!" moment-if you've been keeping your raw dyed eggs in the refrigerator, let them come to room temperature before putting them on the bread and baking.  I found out the hard way that the condensation from the chilled eggs will make the dye run onto the bread.  Look kids, tie-dyed Easter egg bread!

Easter Egg Bread
Adapted from King Arthur Flour

1 T active dry yeast
1 cup warm water
1/2 cup granulated sugar
1 cup warm milk
4 eggs, at room temperature
1 stick unsalted butter, softened

2 t kosher salt
1 1/2 t cinnamon

1 t orange flower water
7 to 9 cups King Arthur Unbleached All-Purpose Flour
5 dyed uncooked eggs
egg wash (1 egg beaten with 1 teaspoon water)

1. Dissolve the yeast in the water. Stir in the sugar and add 1/2 cup flour. Let this sit for 10 minutes to give the yeast a chance to get going. 

2. Add the milk, eggs, butter, salt, cinnamon and orange flower water. 

3. Stir in 5 cups of the flour. Add more flour, until the dough starts to form a shaggy mass. Turn the dough out onto a lightly floured counter and knead it, adding more flour as necessary, until the dough has formed a smooth and satiny ball. The dough will be a little tacky, but it shouldn't be sticky.

4. Put the dough into a clean bowl and coat it with a little melted butter. This will help prevent the formation of a skin on the dough due to exposure to the air. Cover the dough with plastic wrap or a damp towel. Let the dough rise in a warm spot for 1 1/2 to 2 hours, or until it's quite swollen and puffy-looking. 

5. Turn the dough out onto a lightly floured counter and knead it gently to expel any air bubbles. You don't need to actively knead the dough at this point. 

6. Divide the dough into 2 pieces and set one aside. Divide the first piece into 3 even pieces. Roll each piece into a rope that is 1-inch in diameter. Braid the set of ropes and shape the braid into a large circle. Place the circle on a greased or parchment paper-lined baking sheet. Repeat with the second piece of dough.

7.  Cover the loaves with damp towels and let the wreaths rise for 30 minutes.

8.  Preheat the oven to 350°F. Place the eggs on the wreaths and gently press them into the dough. Brush the dough with the egg wash. 

9.  Bake the loaves for 35 to 45 minutes, until nicely browned. Occasionally, an egg will split in the oven. Use a sharp knife to remove it from the wreath and substitute a dyed hard-boiled egg. 

10.  Cool the wreaths on a rack and ice when fully cool.  

Icing Glaze

1 1/2 cups confectioners' sugar  

3 T orange liqueur or 2 T orange juice

Beat the sugar and the liqueur or juice together. The icing should be the consistency of a thick salad dressing. Use a fork to drizzle the icing on the wreaths. 

 

Italian Easter Pie

Italian Easter Pie, Pizza Rustica, Torta, Easter Pie, whatever you call it, it's good.  I had never even heard of Easter pie until I moved to the East Coast.  Take a savory double crust pie and fill it with eggs, cheese and meat.  My crack researchers (Google and I ) tell me it is an Italian tradition that marks the end of meatless meals and is usually served on Easter morning or the day before.

I'm not Italian and it's not quite Easter yet but every year around this time I remember to make this. While everyone is pretending to be polite while coveting the last remaining piece, I think "Why don't I make this more often?"  There are as many recipes and variations of this dish as there are Nonnas but here is my version.  Oh, and take it from me, you might want to clarify to your children that no, pie for dinner does not mean what they think it means. Hopefully after one taste, they'll forgive you.

Italian Easter Pie
Serves 8

2 9-inch pie crusts (your favorite recipe or store-bought)
6 eggs + 1 egg for egg wash
2t olive oil
1 small onion, finely diced
8 oz. diced prosciutto
8 oz. ricotta cheese
2 oz. shredded sharp provolone cheese
2 oz. Grana Padano cheese
2 oz. shredded fresh mozarella
3 T grated Parmesan cheese
1t water
pepper

1. Preheat oven to 350.
2. Roll out your bottom pie crust.  Place the bottom pie crust in a 9-inch deep dish pie pan.  You could also use a cake pan for this.  Do not crimp sides yet.
3. Saute diced onion in olive oil until soft and golden, about 5 minutes. Let cool.
4.  In a large bowl, beat 6 eggs. Add the ricotta and whisk until lumps are gone.  Add prosciutto, provolone, Grana Padano and mozzarella cheese.  Add cooked onion and black pepper to taste.
5. Sprinkle grated Parmesan cheese on the bottom pie crust.
6. Pour egg mixture into your pie crust.
7. Roll out top pie crust and place over pie.  Fold the overhang of the top crust over and tuck it behind the edges of the bottom crust.  Crimp them together.
8. Beat your remaining 1 egg with 1 teaspoon of water.  Brush over top and edge of pie.  Cut a slit in pie to vent.
9. Bake 40-50 minutes until top starts to look golden brown.
10. Let rest for 10-15 minutes before serving.  This is important so it won't ooze all over when you cut it!

**Do not be tempted to add any salt.  You get plenty of salt from the cheeses and prosciutto.  Feel free to substitute a different combo of Italian cheeses or meats.

Eating In-Day Two

The snow has all melted, the monsoon has abated and there is an unfamiliar bright orb in the sky today. I believe it's called "sun"?  This has me feeling very optimistic in spite of being home with a sick child today. 

We're on Day Two of eating in and using up those pantry and freezer items instead of spending more $$$ at the grocery store.  Night one was steak and asparagus on the grill.  I had a gorgonzola and spinach sauce left over from a chicken dish I'd made previously.  I also had one leek I needed to use up.  I braised the leek in white wine and added it to the gorgonzola sauce which became a bed for the steak.  I took farro from the pantry and found two slices of uncooked bacon in the fridge, some pitted dates in the pantry. I simmered the farro in beef broth and added the now cooked bacon and chopped dates for a side dish.

Night 2 continued our weekly ritual of the kids choosing the menu for one night each per week.   The youngest munchkin chose this:

Boxed Macaroni and Cheese.  What can I say, the kid loves the stuff.  Her superior older sister is of the opinion that, "Mom's homemade mac and cheese is soooo much better."  But Kid's Night rules dictate that no one can criticize the menu that has been created. She invented a fruit salad made with apples, bananas, grapes, vanilla yogurt and a dash of mini-marshmallows. On the side are green beans with lemon zest.

Leftovers from all meals get packed for the husband's lunch the next day. By doing this, I estimate we're saving about $2600 a year.  Lunch in Manhattan will run about $10/day.

Dinners ? Check. Lunches? Check.  Breakfast? Can you believe how much cereal costs?!  As promised here is a cost-cutting recipe for granola.  My calculations show I can make 36oz. of this granola for about $4.  The same amount would cost you $14 at the grocery store.

Granola
Makes 36 ounces
 
4 cups old-fashioned oats
1 cup slivered almonds or any nuts you like
1/4 cup unsweetened coconut
1/2 cup packed brown sugar
2T granulated sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 teaspoon ground cardamom

1/3 cup vegetable oil
1/4 cup honey
3 teaspoons vanilla extract

1 1/2 cups of dried fruit

1. Preheat oven to 300 F.  Line two sheet pans with silpats or spray pan with cooking spray.
2. Combine oats, nuts, coconut, sugars, salt and spices in a large bowl.
3. Warm oil and honey on stovetop or in microwave until warm and combined.  Stir in vanilla.
4. Pour oil/honey/vanilla mixture over dry ingredients and mix well.  Divide between two baking sheets.
5. Bake for about 30 minutes (or until golden brown) stirring every 10-15 minutes.  Let cool, break apart and add dried fruit.  Store in airtight container at room temp.

This recipe is so flexible you can add flax seeds, wheat germ, change the sweeteners (sub agave nectar instead of honey), spices, nuts and fruits any way you like.  It's a great way to get rid of any dried fruits and nuts you need to use up.  And with all the money you're saving, go buy yourself somethin' purty.