My Way, No. 20

*If you’re new to my blog, you may want to read this for info on what ‘My Way’ posts are all about. 🙂 *

— I had a fab indulgence last week with the Fugazetta (Argentine Pizza) recipe. So tasty! The recipe calls for gobs and gobs of cheese, though, which I cannot have. I probably used less than a fourth of what it called for, but it was still quite delightful. I compromised with myself by tossing on a part-skim mozz vs. provolone. If I have dairy with any fat, I just have to limit my portions. Instead of a sheet pan, I made the Fugazetta in a 11.5 inch cast iron pan. My crust was probably a little thicker, but I absolutely loved it. It was pillowy-soft throughout and crispy on the bottom. I pushed the dough around the edges to make an even thicker crust around the rim. It reminded me of a thick-crust pizza from a restaurant in Texas. Even if it’s not my traditional NY-style, this familiarity brought me comfort. I just wished I had one of those neat-o Scizzas to cut it with! I had to make do with my boring pizza wheel. The instructions said to put the pan on the bottom rack to bake, but I was scared it would brown too quickly. My oven temp varies in different parts, so I thought it best to put it on the top rack. I let it go for 10 minutes, then gave it a hit under the broiler. I made a honey-whole wheat dough adapted from the original recipe. Toppings are just cheese (provolone or mozz), caramelized onions, green olives, oregano, and red pepper flakes, so it’s easy peasy. I added a bit of smoked salt (as I did when I made the sriracha-garlic knots) to give it a “brick-oven” appeal. I’m almost mad I found this recipe! You forget how much you love pizza until you have pizza again.

Most of the time, I use my food processor when making bread doughs. I find it to be fairly quick and easy. You just need to make sure your processor is big enough to handle the volume of dough you are making (and that you have a strong motor). Many of the recipes I come across are for stand mixers (or hand mixing/kneading), so I usually use this simple food processor method (for non-sourdough breads) instead:
1) In a warm area (usually the top of my stove while it’s warming up) add sweetener (honey, molasses, etc.) and warm water (whatever temp range is indicated on yeast packaging) to a bowl, stir until sweetener is dissolved; stir in yeast until dissolved and let the yeast activate. Mixture should be bubbly and foaming after several minutes (sometimes, recipes will indicate an allotted activation time). *You can stir all 3 at once, I just find it’s easier for me to get the sticky honey, etc. from the bottom of the bowl when I can see it a bit better (without the yeast).*
2) While the yeast is activating, in the food processor bowl fitted with the metal blade, add flour, vital wheat gluten or xanthan gum (if using), salt, and any other dry ingredients that are OK to be broken up into smaller pieces. (If I have ingredients I want to remain whole — perhaps raisins, nuts, candied peel, etc. — I will incorporate them after the wet ingredients have been added.) Pulse the dry ingredients for a bit (maybe a minute or less) until they are well combined.
3) When the yeast has activated, stir in any other liquid ingredients (eggs, oil, etc.).
4) Add the liquid ingredients to the food processor bowl, and pulse until the dough starts to come together. Some directions might tell you to slowly add the liquid through the chute, but I’ve never had a problem just putting it all in at the beginning. I want to see a recipe one day that says, “Do this fast, as fast as you possibly can!” lol. 😀 The dough will pull away from the sides, and I usually let it go for a bit longer (just to make sure the gluten is well developed). If the dough is too sticky, I add a little flour. Too dry, a little water.
5) If I’m adding any of those dry ingredients I mentioned in step 2, I add them at this stage. I may coat them with a little flour first, to keep them from sticking and/or bleeding. I tip the dough into a bowl, then incorporate them by hand. Otherwise, I just proceed to tip the dough into an oiled bowl, form it into a ball, Misto a little oil on top, and cover the bowl. I then follow the recipe instructions concerning rest periods, rise time(s), and shaping the dough.

This is the method I’ve used for years and years, and I’ve always been pleased with the results. Online, I found you can sub xanthan gum if you run out of vital wheat gluten (useful for doughs made without white flour). From what I’ve been reading, you should use 1/2 – 1 teaspoon of xanthan gum per 1 cup of flour (vs. 1 tablespoon of vital wheat gluten).

— Speaking of food processors, I am on the lookout for a new one soon. I have investigated several models, but haven’t completely made up my mind yet. I like this Cuisanart Elite 12-Cup model with a 1000-Watt Peak Motor | Cuisanart.com.

I’ve had good experiences with Cuisanart products in the past, so they were one of the first brands I scoped. A good processor (with a powerful motor) is an investment, for sure, but it’s a piece of equipment I use multiple times during the week. A quality processor will last for years and years. This one has a smaller work bowl, as well, so you get 2 for 1.

— The 2-Minute Green Spaghetti Sauce from the last ‘My Way’ post saved me quite a bit of time last week. I made batches of my standard ‘red’ the previous few weekends, so a change was in order. Totally simple, but I added a few things like garlic, chives, & hot pepper sauce. You just whizz it right up in the blender. I chose the option of nutritional yeast vs. parm & replaced the milk with the hot pasta water (my milk was frozen!). A couple of times, I added a bit of tinned salmon and finished with ground almonds — a quick and fab meal! I made another batch this past weekend. Make sure to check out the recipe if you get a minute.

— I am making another folding side table, this time a much easier version. I just spray painted the base of an old, beat up table, then staple gunned a DIY waterproof fabric to the top. I found a tip on another site: if your wax is a little white and streaky (from cooling) when applying the oil & wax mixture, use a blowdryer on the fabric for a bit. I tried this, and it worked beautifully. I have updated my How to Waterproof Fabric post with this tip.

— OK, so those are just temp pieces of furniture, not meant to stay up for any length of time — just a quick fold out, then up. But, I am trying to rethink a space to permanently store a few items. I really like this practical wooden boxes approach: DIY: VERSATILE USE OF WOODEN BOXES | Scandinavian Deko.

I have no idea what this says (as it’s in Spanish), but this looks like a fun place to be: Glamourosos y Coloridos Dormitorios de Niñas | Decoracion.IN.

— Love this article on How to Get Healthy Skin: A Natural Approach to Healthy Skin | DIYNatural.com.

“I’ve been asked over and over how old I am. I chuckle quietly to myself while someone tries to guess – often well below my actual age. I have good skin, and although I hit 51 last December, my skin is one of my best features. How do I do it? By using quite a few herbs and supplements that promote healthy, younger looking skin,” she says. Along with other types of oil, I like to use dabs of olive oil on my face (in certain spots) — fab for moisturizing the hair, as well. Also, if you haven’t done so already, check out my previous post: 10 Homemade Facial Scrubs.

— Cute iron-on appliques if you are not a machine sewer:
Hotfix Paris Eiffel Tower Applique Design for Fashion and Home Decor | Etsy.com | KBazaar.

— The Local First Arizona website gives a few tips on ‘keeping it local’ for upcoming graduations (they’ll be here before you know it!). If you’re in Tucson, we have SO many fine restaurants to celebrate at. Check out some of the pics under the Restaurants category of my blog menu.

— Today’s Nommy Treats:

One-Pan Jalapeño Kale & Roasted Garlic Egg Scramble | naturalchow.com.

Cold Sesame Coconut Noodle Salad | internationalrecipes.net.

Chocolate Garam Masala Truffles

Sea Bass in Coconut Cream

Pumpkinseed Butter Goji Cookies | Golubkakitchen.com.

Cherry Whiskey Smash | threadsence.com.

The Perfect Chinese Chicken Salad | toastytalk.com.

Well, I posted the whimsical Fish-Shaped Puff Pastry Entree, but have you ever made puff pastry from scratch? It’s easier than you think, more economical, and you can control the quality of the ingredients. If you can roll out pie crusts, tortillas, etc., then you can make puff pastry! It can take a bit of time, but it is well worth it. If you have little patience for the longer traditional French technique (the horror! lol), check out this quicker version: Homemade Puff Pastry ~ a quicker version | aflockinthecity.com.

Or, this: Quick Whole Wheat Puff Pastry | pinchandswirl.com.

Have a wonderful day, & I’ll see you next time!

Cheap Eats: Dining Out & Healthy Eating on a Budget

Cheap Eats : How to eat in Europe on a Budget | My Melange.

“Sometimes, you just have to eat at that place. Your know that five-star, Michelin or Zagat rated, people-can’t-stop-talking-about-it..place. Trust me, I get that. Really, I do. But, think about this. My guess is, many times, you are going for the experience, as much as the meal. What if, just getting all gussied up and sauntering up to the bar having a drink and an appetizer would satisfy this need. It just might and you will be able to save a boatload, without sacrificing most of the experience.”

As I’m sure many of you have resolved to eat bit better (at least for a week or so 😉 ) as we start this new year off…I thought I would round up a few tips to make the process less stressful for your wallet. You are probably aware of most of them, but it never hurts to give yourself a refresher course. You may have to keep in mind that these are just general tips and tailor them to your own specific needs. Some ideas may not apply in every circumstance for each and every person, and your location/food accessibility can come into play. Know that sometimes you may have to compromise with your spouse, family members, roommates, or whomever you share your meals with. Just because you want to eat tofu for breakfast, lunch, and dinner doesn’t mean they will want to. And, just because they want that super expensive brand name junk food doesn’t mean you have to get into a barroom brawl over it, lol.

What I like about the above link is that even though it is written for traveling in Europe, the concepts certainly translate to dining out anywhere in the world. I especially adore the thought of picnic dining:

“Visit a local food market and buy some of the best produce you can find. Grab some cold salads, some bread, fresh fruit and pick a glorious spot, sit down and relax and enjoy your meal at a fraction of what a meal out would cost. Don’t just think of picnics for lunch, consider one for dinner as well. I am not talking about eating in your car or anything boring like that. Instead, join the locals on the lawn of the Eiffel Tower, and watch the lights twinkle. It will be a romantic dinner picnic you’ll not soon forget. Or dangle your feet off a less-traveled footbridge in Venice and watch the gondolas float by. Now that’s a picnic!”

As you know, I love dining out and often scout out Happy Hours. In many restaurants, Happy Hour savings can be quite considerable. Or, I commonly have a look at lunch and dinner menus online before deciding what to order upon arrival. If I find certain dinner items are also available at lunch for a reduced rate (sometimes the portion size is the same or just slightly smaller), I make sure to order those items only during lunch hours. I will have the options not available at lunch during the dinner hours. Why pay more for the same meal because of a few hours difference? Appetizers and small plates are also a way to satisfy a taste for a particular dish without a larger portion’s price tag.

10 Tips for Eating Healthy on the Cheap

A few tips from this post:

“Stretch Your Meat – If you are indeed a carnivore, then you know how expensive meat can be. However, you can stretch your poultry and beef out by using healthy fillers like tofu and grains.”

“Shop at the Farmer’s Market – Are you paying gouged prices at your local health food store when you could be getting your food direct from local growers? Check out the local farmer’s market before heading to the grocery store.”

“Buy In-Season Produce – A seasonal produce chart may help you do determine what will be cheapest at the store right now. Buying your favorite fruits and vegetables during the off-season can really cost you some major dough.”

I do not prepare a lot of meat at home, but making it stretch with grains or tofu is a great idea. Rice with ground beef is quite common. I carried organic TVP with me to school to add to soups, rice bowls, and veggie chili. As it’s dry, it keeps well and doesn’t have any unpleasant odors (as eggs and fish can sometimes have). Farmer’s market prices can vary, but it’s always a great idea to support your local growers. Many times, fresh produce from the farm will also have more nutrients (vs. produce that has been sitting around for several days, possibly weeks). Living in Tucson, I find seasonality of prices is not as greatly affected as others areas I’ve been in. We’ve been experiencing warm days in the 60’s and 70’s, while many places in the country have been having bitterly cold temps.

How to Eat Healthy on a Budget

This blog post has several ideas including preparing and ordering foods in bulk, as well as a few non-food related budgeting ideas: “Make expensive baby items at home…Natural Homemade Baby Wipes, baby food, and cloth diapers.”

20 Simple Ways to Eat Healthy on a Budget

Athletes and those looking to increase muscle mass (even those looking to lean out), can sometimes find it challenging to reach nutritional goals within a small budget. This blog post offers some practical ways to make that happen, such as:

“Buy Whole Foods. Unprocessed foods are cheaper and more nutritious than processed foods. They also give you total control over the ingredients. Avoid anything that comes from a box 90% of the time.”

“Buy Cheap Proteins. You need 1g protein per pound of body-weight per day to build and maintain muscle. Eating whole protein with each meal also helps fat loss as protein has a higher thermic effect than other foods. Keep the steaks & salmon for special occasions. Buy eggs, milk, whey, mackerel, tuna, calves liver, frozen chicken breast, cottage cheese…”

“Buy Generic Food. And store brands. Raw foods like rice, pasta, eggs, milk, cottage cheese, frozen fruits/veggies, … taste like brand name foods once you get used to them. But they’ll save you money on packaging & advertising.”

“Check the Unit Price. But also how the big the servings are. Big packages are often, but not always cheaper than small ones. Sometimes 2 small boxes are cheaper than 1 big one although there’s more packaging.“

Organic and natural foods are fab, but many cannot afford to purchase them. Years ago, I saw The Dirty Dozen list of the 12 most and least pesticide residue-contaminated produce items. If you’ve not seen it, you can find it here. If you do have the ability to buy only a select amount of organic produce, this list may help you decide where your money is best spent.

I hope these links will be of some use to you all. Even if you are able to spend indiscriminately, I think most of us have a frugal nature at heart.

Have a great weekend!

State Organization Promotes Staying Within the Community to Shop

http://www.eastvalleytribune.com/local/mesa/article_50b9879a-0962-11e4-8a9b-001a4bcf887a.html

“Locally centered spending has surged over the past few years due in part to organizations that promote local economies.”

I have written several posts on the topic of “Keeping it Local.” My last post included a list of the top 10 local business headlines from the month of July, 2014. The article quoted above was one of those headlines. I found one of its statements quite surprising:

“Local First Arizona also reports for every two jobs a national retailer creates, three jobs are lost as a result of local closures and that the tax revenue subsidies granted to chains by local government depletes tax revenue.”

Local First Arizona is a fabulous organization and has done much to keep me abreast of our local businesses and economy. As I will continue to state, many people are unable to solely choose local shops & stores, restaurants, etc., to frequent. Factors such as location, family budget, and accessibility of products can come into play. But, as this article points out, even a 10% percent shift to local merchants can have a positive impact on your local economy.

For more information on how spending your dollars locally can make a difference, visit the Local First Arizona website, and see my previous posts: The Top 10 Local Business Headlines from July, Shift the Way You Shop: Local Impact Calculator, Economic Studies, and Independents Week.

The Top 10 Local Business Headlines from July – Local First Arizona

The Top Ten Local Business Headlines From July – Local First Arizona

Wow! Check out these 10 articles on “Keeping it Local.” As I’ve mentioned in previous posts, we may not always be able to shop at a local retailer or dine at a local restaurant. But, making an effort to do what we can (when we can) to support them is so vital to our communities. My current locale of Tucson, Arizona has a growing number of fabulous local shops and restaurants to enjoy (see some pics of Tucson’s eateries on my Restaurants page). As you will see from some of the articles, local food and restaurants give people a “sense of place” and greatly contribute to local tourism. That, in turn, equals greater employment opportunities and a stronger local economy.

Pic is from Cup Cafe at the historic Hotel Congress in Downtown Tucson, Arizona.

Pics from Agustin Kitchen, Tucson, AZ

Pics from Agustin Kitchen, Tucson, Arizona. Oh-so-good calamari! A chic and sleek dining experience.