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Pregnancy and Paco's

Amanda — Fri, 03 Jul 2009 18:40:23 +0000

Firstly, I would like to thank all the people who have emailed or commented their congratulations in the blessing of God giving us a child. It is wonderful having such a supportive network of friends and family. We are getting increasingly excited. Although, I have been getting flack from certain friends for not being more excited. However, when I jump out of bed in the morning not from the propulsion of the great energy gained from a good night's sleep (in fact, quite the opposite), but from the need of my stomach to see the inside of the toilet first thing. . .it's kinda hard to be jumping around for any reason.

Onto more interesting topics, I'll just mention a few food-related items that are attached to my current state of health. I have heard that most meat-eating females get very turned off by meat during their first trimester and sick days. I have found a good bit the opposite. I am very happy to have veggie-meats in my tummy. Mind you, they must be cooked thoroughly and tend to vary in which item is preferred when, but the concept remains the same. I am perfectly happy with MorningStar Farms Bacon Strips on toast, but prefer a biscuit. Also, I am having increasing demands (not just cravings) by my stomach to down something greasy and far from what is a usual part of my diet. My biggest desires are Pizza Hut Breadsticks and thick french fries with salt and black pepper and lots of ketchup. (Thanks to the girls at the office who made that run to Chili's for me yesterday. Those fries were perfect.) Since Thursday, there is more of a desire for onion rings than for the fries.

I'm not so amused by the tricks my stomach has been playing on me. I pack large selections for my lunches (I am always in favor of bringing one's own lunch to work or school.) because I have to remember that I will need to eat about three times during the day and don't have a clue what my little stomach will want by snack time. And let me tell you, if it doesn't want it, it won't take it. Such ridiculousness is throwing our food budget out of whack. Although I have been proud to do nearly no shopping in the last three weeks because of pure disgust for food, I have also spent more money eating out than I have in quite some time. For some people one meal out a week sounds like not-so-much. But for me, a girl who loves her kitchen and makes sure leftovers go for lunches within the week, this is a huge wrench in my usual habits. No doubt my mother, mother-in-law, and all other mothers are laughing right now and thinking that's what life will be like forever now that I have someone else to take care of.

My very first experience with food and confusion happened two weeks ago. I was stuck in heavy traffic on I-4 and couldn't decide which I wanted more--to go to the bathroom or to get Paco's Mexican for dinner. Naturally, the bathroom won, but I had Paul meet me at Paco's for dinner. The chips and salsa were wonderful, but when my plate of enchiladas arrived, I suddenly didn't want it. Back then (yeah, it really was that long ago), I just kept my trap shut and ate it all. (This tactic no longer works on my body.) Paco's is one of those restaurants that is consistently good and makes dishes like no body else I know. How embarrassing to get there and after waiting in line for a table suddenly feel like it isn't the world's greatest restaurant any more.

They say I will eventually get back to my normal self. It can't be soon enough for me.

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Review of SoyJoy Energy Bar

Amanda — Wed, 01 Jul 2009 23:08:08 +0000

CVS had these bars on sale last week. They cost me roughly $0.75. We are big fans of energy bars, especially when we're training--Paul more than me--for races. My very distant and morning-sick opinion is that they didn't look large enough to be worth $0.75 each.

Garret and Paul graciously agreed to be the guinea pigs and downed the strawberry and Raisin Almond bars, respectively. Quotes aren't necessarily in the order in which they were spoken.

Tastes like tofu with raisins.It has milk in it?Yep. Tastes like rubberized tofu.Dry.

Another more detailed review of the energy bars can be found at Healthy. Happy. Life.

I think we'll stick to Cliff or Bumble Bars in the future.

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A Tearful Goodbye

Amanda — Tue, 30 Jun 2009 12:00:00 +0000

Today is a sad day for Eat Like a Rabbit. I have had inspiration at work from a fellow foodie who also comes from a family of restauranteurs. Alex was a good deal behind the creation of the successful spaghetti squash with pesto from the fall and was also a big proponent of the vegetarian chicken gumbo for our department Christmas party.

Alex will be starting D.O. school in the fall and must leave his job as E.M.T. (at which he is very good) in our little stress lab to use his knowledge and personality to help the community in an even greater way. Our office will miss him, but I think Eat Like a Rabbit will miss him, too.

Alex, you are welcome to keep reading and adding your input to Eat Like a Rabbit. We will miss you terribly, but know you will be an excellent physician.

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A Minor Interruption

Amanda — Tue, 30 Jun 2009 00:36:12 +0000

I have enough ego in me to hope that readers of Eat Like a Rabbit have noticed a sharp decline in blogging over the last week. I fear this decline will continue at least another week. I apologize for any inconvenience this may cause and naturally appreciate all your patience.

You see, we have a baby rabbit coming along in early February. It seems that the baby rabbit would rather make me. . .sick. . .than allow me to function at my normal speed and appetite. All of this will make for some very interesting blogging just as soon as I can think of foods other than strawberries, peaches, and bran flakes without running down the hall.

Until then, Paul has been master of the kitchen and is doing a fine job of making and eating 4-5 meals a day. I am able to join him, but with significantly smaller portions. He is also enjoying creating his own menus.

This weekend Paul requested Garrett to make his famous guacamole, which was great because Garrett always feels like I work so hard cooking for him when he comes to visit. I promised him he would be surprised how little I would cook for him over the weekend. Still, none of us seemed to starve.

I have read some other works by pregnant bloggers, and am saddened that I seem to the the only one who crashes and can't keep up. Perhaps it is because this is my first. . .or perhaps it is because I am a whimp. Either way, I have been assured by my midwife that these setbacks will only be temporary and that Eat Like a Rabbit readers will not suffer forever.

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Dining on Appetizers

Amanda — Fri, 26 Jun 2009 01:14:12 +0000

In the past, appetizers were known as a way to add to a dinner bill with food that can be prepared slightly faster than the rest of the meal (unless it's chips and salsa) for people who couldn't wait for the entree to arrive. But in my mind and in the mind of the author of the Wall Street Journal article I read today, this idea has evolved.

Entitled How to Eat Out without Spending a Lot, the article looks at someone who isn't about to give up dining out, but has learned how to do so within her means. Such information is useful in the slumping economy, but it also draws me to some other thoughts about the value of reaching beyond tradition when dining out--whether price is an option or not.

Paul and I met Paul's folks for a long weekend in Atlanta a few years ago. Gerald and Kathleen had been there a few days before us and had found a darling little restaurant that had great ratings. They went there for dinner, but found that every entree was a meat dish that could not easily be prepared without meat. Always adventurous, and knowing from the reviews the food was quality, they selected a number of items off of the appetizer menu that were vegetarian. The dishes were such a hit, they brought us back a couple of evenings later and passed around about seven appetizers for our entire meal. The price was certainly cheaper than feeding four adults entrees, but more importantly, being creative allowed us a fabulous meal in an otherwise carnivorous restaurant. Sadly, I cannot for the life of me remember the name of the restaurant.

Likely, my favorite appetizer ever (next to chips and salsa) is the Crispy Green Beans from P.F. Chang's. Paired with the tofu lettuce wraps, I am perfectly content with these appetizers as a meal. Even adding one entree that we split, Paul and I can eat really well on a lower budget without sacrificing anything we like. Perhaps we don't bring home as many leftovers, but for the price, eating smaller portions at the restaurant really helps the wallet.

What hints and tricks do you have when dining out--either for maximizing a vegetarian experience or for keeping your budget in check?

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Talenti Gelato and Sorbetto Review

Amanda — Wed, 24 Jun 2009 22:48:26 +0000

Summer is a great time to enjoy treats from the freezer. In Florida, cold items are more of a necessity when the heat is ramping up. We had my parents and grandmother over for Memorial Day dinner. I surprised Paul with new gelato by Talenti that is sold at Publix. I allowed my guests to have their choice of chocolate, vanilla, and coconut gelato and raspberry sorbetto. I also served some very festive raspberries and blackberries on a plate at the table to accompany the dessert.

Here are my thoughts about the dessrt: Granted, I know gelato will never taste the same in America that it does in Italy, but I've known it to come close. This just doesn't work for me. When I want gelato, it's cause I want it to be a little better than regular ice cream. Mostly, this just tastes like regular ice cream. The raspberry and coconut almost taste like they have too much extra flavoring. And I have never seen a good fresh raspberry gelato that dark/bright of a color. Usually, it is a bit paler and creamier. My favorite combination of gelato is chocolate and raspberry; so believe me, I've seen my share of light, smooth raspberry gelato. I could never figure out why the vanilla was always softer than the rest and why the chocolate was always harder than the rest. The vanilla melts too quickly, and and the chocolate is too stiff to get out of the container.

I think that the flavor selection of lemon, raspberry, and coconut are rare to find, and if those flavors are super important to you, than the cartons are worth their price. (I paid $3.50 a carton introductory price. Now they are $4 on sale, but are regularly around $7.) But if you've been spoiled by European gelato, it may be best to save those good memories and stick to American ice cream while you're State-side.

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Roasted Asparagus and Corn Scones

Amanda — Tue, 23 Jun 2009 22:33:43 +0000

Paul wanted some corn bread, and I thought it would go great with the asparagus, but when I measured out the corn meal, I realized that I was very short the needed amount for the cornbread; so, I checked out the recipe for Corn Scones in Moosewood Restaurant Cooks at Home and found it needed the 1 cup corn meal I had. The batter mixes up easily and is easy to cut into nice triangular shapes with a pizza cutter. Naturally, the corn scones don't get as fluffy and are a bit crunchier than regular corn bread, but it's a nice change or an easy way to get the same flavor when you are short on corn meal. By the way, the recipe calls for currents, which I intentionally left out.

I picked up Nigella Lawson's book How to Eatduring a trip to the library and found it to be an exciting and inspiring read. One recipe I used while I had the book was for roasting asparagus simply by covering them in olive oil, sprinkling them with salt, and watching them brown in a hot oven. I also noticed that they became much slimmer with the heat. I served the cornbread and asparagus with a caprese salad and asiago cheese to wrap around the asparagus. Yum.

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Croquettes

Amanda — Tue, 23 Jun 2009 22:13:27 +0000

Reliving our trip to France, I had thought of making open-faced grilled cheeses or croquettes without ham a few times, and finally got around to it. I chose a good time because we had some fabulous fresh veggies to make a good salad take center stage with the sandwiches on the side. Honestly, because I used Paul's favorite Cabot Extra Sharp White Cheddar Cheese, the sandwiches weren't tops in my book. I just can't learn to love a really sharp cheese. But Paul enjoyed it. I think the recipe was right on, I just need to find a cheese that I adore.

Recipe for Croquettes

Four slices whole wheat bread
2 pads butter (half for each slice, more if preferred)
2 teaspoons sweet paprika
1/2 cup sliced cheese (more or less to taste
1 Tablespoon dried parsley, crushed

Spread half of each pad of butter over bread. (Some people say to toast the bread first. I didn't think it necessary, but it is certainly an option for really crunchy toast.) Lay slices of cheese over bread. spinkle paprika over cheese. Sprinkle parsley on top. Cook on top rack of oven with broiler set on 500 degrees for just a couple minutes until c cheese is melted and edges are toasty. It isn't necessary to preheat the oven in this case. Also, especially if you've never used a broiler before, don't allow yourself to be destracted by the rest of the meal. Do it ahead--even the salad part. Because the bread will toast quickly, and I have blackened toast just by turning my back around.

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Diet and Health Tricks

Amanda — Mon, 22 Jun 2009 20:51:37 +0000

My dear husband sent this news post from kpic.com to me because it quotes Mollie Katzen, the authoress of the successful cookbook series, Moosewood Restaurants. I do love her work so much. Anyway, it's a nice and rather useful little article as we're all looking to cut corners and stay or get healthy.

Paul and I already put the preparation of produce into play by cutting up large boxes of grapes, putting them in individual reusable containers, and putting them to the side of the fridge for easy access all week. What ideas get you thinking?

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Bean (Plus) Burritos

Amanda — Mon, 22 Jun 2009 20:39:22 +0000

Thanks to Leann Georgeson, our dear friend from Seattle, for this great recipe idea. She says it's a fine way to mix in lots of nutrients--even spinach--so her son, Jeremy, will eat it. I thought the recipe was smart for keeping burritos from being too boring, and it proves how easy it can be to make the filling go as far as it needs to for however many mouths you are feeding. When you run out of flour tortillas, you can just use the beans as a base for nachos.

Cost to Make Burrito Filling

$0.79 Organic Fire-roasted Tomatoes (Publix, plus coupon)
$1.19 Taco Bell Vegetarian Refried Beans(Publix)
$0.86 Black Beans (Walmart)
$0.86 Pinto Beans (Walmart)
$0.25 Corn (Aldi)
$0.50 Onion (Costco)
$4.45 Total serves 6-8 persons depending on size of burrito

Recipe for Bean Burritos

1 diced onion, sauteed
1 can refried beans
1 can diced tomatoes
1 can sweet corn (or frozen bag of equal portion)
1 can pinto beans
1 can black beans

Cook onions in a skillet first. Open the cans and add the ingredients, stirring until mixed and warmed through. Place in serving bowl and on dinner table with warmed tortillas to make burritos. Toppings may include but are not limited to, salsa, cheese, guacamole, sour cream, salad greens, and black olives.

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MorningStar Farms and Ben & Jerry's

Amanda — Mon, 22 Jun 2009 19:52:46 +0000

The heat has been draining; so, I really dreaded making a trek into Publix today. I felt too tired to move, a little like the Polar Bears at the zoo right now. All I needed to get through the next week was bananas and milk, and considering no one is burning many calories, I almost thought I could do without that. But, I'm glad I got inside where it was cooler and had a look around because I now have some exciting juiciness to share. Keep in mind that the sales are only through 9 pm Wednesday night (June 24), so get going. I'll likely make another stop if I pass one close by.

Firstly, the MorningStar Farms "entrees" on BOGO are any dinner product except the bites and the starters--which means all patties and chick n' nuggets or buffalo wings. There are some great coupons out there, plus the free box (which you can use a coupon on, too) makes these an equal to or better deal than the ones I got at Target.

Secondly, according to my phone conversation with my Publix Manager last week, there's an amazing deal going on with Ben & Jerry's Ice Cream or frozen yogurt pints. The pints are buy one at $3.79, get one free. But, there's a Publix coupon in the little July 4 magazine at the front door AND it can be combined with a printable coupon at Smart Source. Both coupons are $1 off of two items. (Even though one is free, you are still getting two pints.) So, you could pay $1.79 for two pints or $0.90 per pint of ice cream. During the heat right now, I consider this a beyond-fabulous deal. As far as I can tell, you can only use one Publix coupon per visit, which means you'd have to make an extra trip to take advantage of these prices more than once. In case you are looking for recommended flavor choices, the first flavor I ever had was "Chunky Monkey" (bananas with walnuts and chocolate chunks). Paul likes to pair that with "Cherry Garcia" (chocolate chunks in cherry ice cream. Those have made some good memories.

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Dinner Menu June 22-26

Amanda — Sun, 21 Jun 2009 21:32:55 +0000

Currently, we are all feeling a little sick to our stomachs--even my dad, and he's only eaten one meal with us in the last week (but we all got sick before today). Anyway, the last thing I want to think about right now is what I want to eat this coming week. Still, it will make me a much happier camper if I can just have something lined up. I'll type rather quickly and go distract myself by something other than food after this. Much of our ickyness is likely chalked up to the extreme heat and walking around a poorly air conditioned science museum with little water breaks all afternoon. We have water bottles lying all over the house right now. I told my folks it's the price we pay for mild winters. Only this time, I'm not sure it's worth it. Let's see what I think come March.

A Loose Menu Plan

Veggie Calzone (Fresh tomatoes, black olives, onions, broccoli, zucchini, arugula, mozzarella)
Zucchini Spaghetti
Veja Links and Corn on the Cob
Bagels and Fruit
Cereal

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My Dad and Me

Amanda — Sun, 21 Jun 2009 10:00:00 +0000

One day about a year ago, I said something sassy--not to anyone in particular. It was just a smart-aleck comment. My father looked at me and asked me where I got such an attitude. I smiled and said from him, of course. He laughed and shook his head realizing I was more like him than he had realized. Most of the time, my sassy side only comes out to the patients. You have to be there to get it. The EMTs and I play off of each other, and we are known for making the patients laugh and relax and forget they are in the office for their heart. I credit my dad so much with making me the successful person that I am.

The first time my folks left the kitchen to me, my mom had gone home to Louisiana to stay with my grandmother, and I had made a list of some great ideas I wanted to try in the kitchen between my classes and homework. My dad came home to a spinach alfredo pizza--I think. All I remember was the store-bought crust and the store-bought alfredo. Both of which were horrible. At the end of the meal, my dad looked at me and said, "I hope you've learned your lesson." Now, maybe he was talking about something I told him happened to me that day, but it stuck in my head as having to do with my efforts in the kitchen due to the fact that the pizza was a total flop.

A good number of years down the road, just a few months ago in fact, my father sat at my kitchen table while my mother was back in Louisiana with my grandmother and pronounced my asparagus and tortellini delish, even taking the leftovers to work the following day. That was the best compliment he could have given me. Together, we have proven that sometimes good cooks aren't born, they are made. I'm sorry he had to be my guinea pig during those early days of learning how to turn on a stove, but I hope it's been worth it for his sake.

Happy Father's Day, Dad! I love you so much. We're taking you out for brunch, but Mom and I will cook dinner together. . .just in case.

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Quaker Oatmeal Pancake Mix

Amanda — Sun, 21 Jun 2009 01:22:04 +0000

If it was all about price, this would be a fabulously cheap meal because the pancake mix cost me $0.69 at Target, and I only used a couple cups, the strawberries were on sale the same day at Freshfields Farm, and the "sausage" links were 50% off at Publix some time ago, and I stocked my freezer. But in theory, this post is more about what we thought about the Quaker Oatmeal Pancake Mix. I had two coupons; so, I gave one to Mom, and we each brought home a box of the mix to try. I made pancakes and Mom made waffles. (She has my waffle iron.)

I appreciated the rather short ingredients list on the box and that the first two ingredients were oat flour and whole wheat flour, which add to the quality of the fiber. The pancakes puffed up nicely, and I thought they tasted much better than, say, Bisquick. I tasted the pancakes with butter, syrup, and strawberries, but quickly decided that the strawberries (especially at peak ripeness) were the best because it made each forkful taste like a bran muffin. Paul always covers his pancakes with peanut butter and applesauce. In this case, he got to top them with the berries, too. Paul agreed that it is the best premix out there. However, we did decide that we could likely make the mix cheaper ourselves, even for the $0.69 price tag with coupon.

Mom and Dad's experience wasn't quite so positive. Mom said she had to add salt and sugar to the batter before it tasted right to her. She also said that once the waffles were covered in syrup or honey, they lost their crispness. My mom has a preferred waffle recipe from scratch. You will find that she makes it with as little cholesterol as possible. That seems to keep the waffles fluffier, too. Sometimes, she'll under cook the remainder of a batch and freeze them, then remove and toast them for a quick morning breakfast. I suspect we'll be buying the rest of their Quaker Oatmeal Pancake Mix off of them, but that's OK. I like the bran-muffin idea.

Mom's Waffle Recipe

3 ½ C sifted all-purpose flour
2 T baking powder
2 T sugar
1 ½ t salt
4 egg whites
2 ½-2 ¾ C milk
6 T Smart Balance cooking oil

Sift together flour, baking powder, sugar and salt. Beat egg whites until stiff but not dry. Set aside. Beat egg yolks until thick and lemon colored. Continue beating adding milk and oil. Add dry ingredients and beat until smooth. Fold in beaten egg whites. Pour 1 cup batter on preheated grid. Close unit and bake until light goes out (about 5 minutes). Makes 8 large waffles.

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A Link to Share

Amanda — Fri, 19 Jun 2009 12:54:40 +0000

My mother-in-law, Kathleen, led me to this website after a good friend of hers, Dorothy, shared it with her. Believe it or not, my desk is so full, I'm just now getting around to passing it on.

Deb, the author of Smitten Kitchen, has a number of recipes posted that she has generally adapted to make work best for her. (Very similar to the way I operate.) She's a very good photographer and has a great sense of humor. I like how she enjoys the kitchen so much that she spreads her time between what appears to be time-consuming items and those that can be done in 5 minutes. My favorites posts thus far are mentioned below. If you are a Foodie at all, this is a great opportunity to drool over some fabulous looking dishes. Moreover, they are mostly lacto-ovo vegetarian recipes, which means Deb will be a great source for my continued learning in the kitchen. I'd also like to point out that her New York City kitchen is a great deal smaller than mine, which proves that you can be successful in any size space. In my case, the clean-up just takes longer because it's more spread out. But we still have fun!

An appetizer, but there's no way I have the guts to make 100.

A use for my $0.99/lb. zucchini that just might be a Father's Day side.

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MorningStar Farms BOGO at Publix

Amanda — Thu, 18 Jun 2009 18:39:35 +0000

MorningStar "entrees" (whatever those are) are on sale BOGO this week at Publix for about $3.79 for two.

My Publix will accept Target printable coupons, which until Saturday can be acquired here. This coupon is $2 off 2 items, which works fine if you are getting a BOGO. Other printable coupons from MorningStar Farms are below.

Remember, Publix sales go Thursday to Wednesday. Also, note that although my Publix will accept one coupon per item, not just one per "deal," some Publix managers may refuse to budge. Surely it is worth your while to plead your case, however.

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Today's Trip to Freshfields Farm

Amanda — Wed, 17 Jun 2009 21:30:01 +0000

Now that I am working a couple days a week in our Orlando office, I consider the extra commute worthwhile considering I am nearer freshfields farm, Super Target, Einstein Bros. Bagels, and even a Publix when necessary. I am happy to report that I hope to take on the European concept of fresh food and be able to stop at the freshfields farm next to my office more than once a week to pick up the freshest and ripest produce. An even bigger incentive is that many times the prices are better than the Maitland Farmer's Market, the produce generally looks better, and the stand doesn't have flies everywhere distracting me.

The freshfields farm website has a specials page with a disclaimer that prices change based on the availability of the product, which is what happened with the kiwis two weeks ago, but today, all the items I wanted were still specially priced. I was really excited about the price, and can see surviving until mid-next week without another grocery store visit (unless there's a sale I can't miss). Here's what I got:

$1.67 Large head of broccoli (Last I checked was $2.50 at the Maitland Farmer's Market)
$1.79 Zucchini (at $0.99 a pound, a steal; some of the thickest zucchini I have ever seen!)
$1.30 Carrots (2 lbs. Wasn't sure if that was cheaper or more expenxive than Aldi)
$3.34 Strawberries (3 lbs. for $5. Still the best strawberries I've had all season. Plan to take advantage as long as possible.)
$8.10 Grand Total

Although, I take the opportunity to use up all spare change when I pay cash at the Maitland Farmer's Market, I am a creature of plastic--mainly because I like getting the extra points. I know many people have been taught a great way to stay out of debt is to not have credit cards, but we do have two. We find them very useful for traveling and for all of the items Paul has to buy for work, but gets reimbursed for. We feel that credit cards are safe for our family because we stick to a budget and know that we can always pay the cards off. So, the fact that this little produce stand takes credit cards makes me happy.

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Shopping with Mom

Amanda — Tue, 16 Jun 2009 22:02:12 +0000

I'm not in the habit of photographing my groceries, but this was all part of my mom's and my scheduled day together, which we hadn't had much of because my grandmother had been visiting, and she doesn't have the energy to run around like we do. We had a few errands to run, but also, I wanted to take the opportunity of being down near Super Target to investigate whether or not I should shop there more often because their collection of organic products is far superior to Walmart and is mostly cheaper than Publix. We walked the aisles and piled coupons together for some great deals, especially the "stackable coupons" from target and the manufacturer yielding an $0.84 box of MorningStar Farms Buffalo wings and $0.50 box of MorningStar Farms Chick 'n nuggets. Mom got free mayo and salad dressing by stacking the coupons. Target had the Quaker Oatmeal Pancake mix that I couldn't find at any other stores, and that only cost me $0.69 after the coupon. Paul wanted to try the new Olive Oil Mayo by Kraft, which I had a Target coupon for. Then, there were lots of items on sale or clearance that I acquired without coupon because even paying the sale price without coupon is better than paying full price at any other store I'm often near. I was very happy to acquire the Back to Nature Triscuit-type crackers as that is a good, healthy brand. The only things I paid full-price for were Riceworks chips because I wanted to review them to go with our gluten-free series on Eat Like a Rabbit and bananas. If someone knows how to get a cheap price on Chiquita, please let me know!

I had read online that last Friday was National Doughnut Day and that Krispy Kreme was giving away free doughnuts. We were surprised to find a Krispy Kreme right by Target and stopped in there as a reward for our successful grocery shopping trip. A lady and her kids were standing in front of us in line choosing doughnuts. When the lady at the counter asked if she could help us, I asked if they were participating in the day's festivities. She said yes, and smiled while she handed us each a baggie with a fresh glazed doughnut in it. The lady still standing at the counter was stunned and asked how we did that! Goes to show, you can learn a lot from the internet.

After Target, I showed Mom my new favorite store, which I found because it is next door to one of my company's offices. Freshfields Farm had the best strawberries I have eaten all season, and as we walked in, an old pick-up was pulling out with an empty trailer telling us something had just been delivered. Local makes this stop important for me. The strawberries were a success, again. Consistently at this store; no where near at other stores I have shopped at this season. The kiwis, peaches and apples however, were most disappointing. My proudest purchase was a beautiful head of Romaine Lettuce for only $0.85. The asparagus was also better than I have purchased in grocery stores or at the farmer's market this season. I also have enjoyed the beautiful, albeit slightly more expensive than Costco, tomatoes offered at this shop. I'm sorry it's not consistent for all produce, but if I can figure out what items here are successful, I will be happy shopping there more often.

This past Friday was a free Bagel at Einstein Brothers with coupon that came in the mail. I wonder what we'll do next week. . .

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Problem at Publix-Continued or Resolved?

Amanda — Mon, 15 Jun 2009 21:26:36 +0000

Mark, my local store manager, returned my phone call a bit ago, and was very kind--even asking me to stop in and see him with an example coupon on my next visit. I took notes during the conversation and have some interesting items to share.

Firstly, a BOGO is considered a "deal." There should be no issue with coupons when the "deal" is something completely different. Secondly, he says it is OK to "stack" a Publix coupon with a vendor/manufacturer coupon (which I was surprised about because the Publix coupons say "Cannot be combined with any other coupon." You just can't accept two of the same coupon for one product (naturally, this is the situation and all stores). Thirdly, he says he will accept Walmart and Target coupons. (Never really thought of that.)

On the down side, Mark says there is no number to call should I get into a jam at the checkout and there is no coupon policy printed anywhere to reference. A manager should accommodate the patron or make their own reason why a coupon is not acceptable.

Mark apologized for the difficulty at the Michigan Ave. store and said that part of the mission statement for Publix is to be a "good steward of Publix" and sometimes staff get a little "overzealous" regarding couponing.

So that's it. Basically, every Publix should have the same coupon policy, but it is all based on manager's discretion. Mark did recommend always asking for a manager when in a jam. I still don't understand--why not take a manufacturer's coupon if Publix will be reimbursed the value of the coupon? But right now, I'll just be glad the Publix I frequent most often is easy to get along with.

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Small problem at Publix

Amanda — Mon, 15 Jun 2009 20:37:58 +0000

I had a small problem today and just need to vent more than anything. I do have a call in to the district manager at Publix and have been asked to patiently await a call within the next couple business days.

Here's what happened: I went into a Publix near my Orlando office (which I don't think I have visited before) for Chiquitas and Cherrios, which were on sale BOGO. I picked up 4 14 oz. boxes of Cherrios to go with the 4 printable manufacturer's coupons that were e-mailed to me. At the cash register, the lady told me that I could only use a coupon on the product I was paying for. I tried to be calm as I pointed out that the sale comes from Publix and the coupon comes from the manufacturer. She said she had been told differently, and went to ask the manager who told her that because I didn't know any better to use all the coupons just this once, but not again. Then, she told me that Publix was against using all the coupons because Publix would lose more money by using a coupon on the free product. Wow! Are you telling me that the grocery store loses money with these sales? That doesn't sound very smart. Then, I stood up to my full 6'3" frame and said "Really? I doubt Publix would be losing any money because the coupon is from the manufacturer, which means they get reimbursed for the face value." She was quiet after that and so was the poor bag-boy.

Customer Relations was also amused that the cashier would tell me Publix was losing money. I really do hate to complain about someone when they are probably lucky to have their job in this kind of economy, but at the same time, it's my job in this kind of economy to make sure I make every dollar we bring home count. First, I asked the operator if Publix had a copy of its coupon policy online. She said no because the policy changes per district. Why does that make since? I then explained that my usage of coupons seemed to work the same in Maitland, my home, and in Apopka, my parents' home. What could possibly be so different and why would the city of Orlando be different? I'm looking forward to an explanation from the district manager shortly.

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Kudos to Einstein Bagels

Amanda — Mon, 15 Jun 2009 20:20:50 +0000

Paul took this photograph some time ago because he is a juggler. Perhaps if he didn't enjoy his job so much, he might have applied to work at Einstein.

We love Einstein Bagels. I purchase large buckets, ask them to slice the bagels, and take them home and freeze them. The blueberry and raisin ones are saved for "brinner" and breakfast when we have a lot of time. The sesame ones are used for pizzas and sandwiches.

I would like to brag about a great experience I had today at the Einstein Brothers Bagels downtown on Orange Avenue near ORMC/ORHS/Orlando Health. The two gentleman manning the counter were funny and kind, speedy and helpful, and even made fun with me when I said I didn't like cream cheese. (I'm a southern girl. We eat real butter without concern for cholesterol. Just don't tell my docs.) These guys made the experience fantastic. I told them I would be coming back. Life is too short to not have fun, and all experiences of going in and picking out 13 bagels should be this relaxed and make you leave smiling. I wish I had thought to get their names because I would have recommended them both for a raise. Einstein has a great thing going there!

By the way, I used my 25% off coupon that I got in the mail last week and paid just about $0.50 each bagel. That looks good to my budget.

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Menu for June 15-19

Amanda — Sun, 14 Jun 2009 18:30:39 +0000

Last week at work went better than I had planned, but there was enough going on that I really appreciated the light dinner ideas I has scheduled during last week's post. The only change I made was to have Mexican Pizza on Friday night instead of the Egg Fu Yung, which means I have at least one meal already planned for this coming week! It's kind of like a roll-over.

Menu for the Week

Egg Fu Yung with Asian Patties
Corn on the Cob. . .maybe in a cold soup with fresh tomatoes
Pasta and white bean dip on rolls
Bagels (which I will get fresh from Einstein Brothers Monday or Wednesday with a coupon for 1/2 off a Baker's Dozen) and Smoothies
Morningstar Farms Black Bean Burgers

Paul still has quite a collection of black eyed peas and rice for his lunch. Perhaps he will want some this week for dinner one night which will let me off the hook more.

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Mexican Pizza in Two Households

Amanda — Sun, 14 Jun 2009 17:39:59 +0000

Sometimes, the photos of a meal go up on flickr before I get around to posting the story behind it. Our dear friend, Brent, had the kids by himself over the weekend while Lisa, his wife, was away with her family. Brent saw our picture of the Mexican Pizza, guessed how to make it, and made one for the kids. He said Kyle liked it, and he loved it. Apparently, Elena wasn't so sure about it. Therefore, I can actually post the opinions of this dish beyond our household. The first photo was from our dinner and the second is from Brent and the kids' dinner. Notice that Brent had mushrooms and bell pepper on the top of his pizza. The options are endless!

Although, Mexican Pizza wasn't on our menu for last week, I was tired of seeing my fridge so crammed with food that I couldn't see anything. So, I decided to clean out some small containers and arrived at this dish. To keep the meal balanced, I served a side salad topped with fresh squeezed lemon and fresh cut chives. I was very surprised at how much I enjoyed this, but was also a bit surprised that Paul seemed to like it so much. When given the choice, he is often much happier with a good-old-fashioned burrito. But, he said I could make the Mexican Pizza again, and I will should the situation ever be similar again. What I liked best about the Mexican Pizza is that the concept went over so well that I can adjust it however I need to in the future (like add corn or spinach). In this case, because Paul likes the extra sharp white cheese and I like a medium sharp cheese, the pizza was divided down the middle by the different flavors.

Calculating what I paid for these items is sometimes difficult because of the coupons I use (cause the coupons aren't labeled to match the product on the receipts.) Keep in mind that coupons really bring down the cost of groceries. Also, to keep things fresh, I also recommend sharing groceries and price with someone you trust (notice the onions). It will be my turn to purchase the onions next time (or I'll just keep buying the garlic and Mom'll keep buying the onions, I dunno.)

Cost to Make Mexican Pizza

$0.42 Tortillas (Target, plus coupon)
$0.40 Beans (Publix, Taco Bell brand)
$0.26 Muir Glen Fire Roasted Tomatoes (Publix, plus coupon)
Free Onion (Shared a Costco bag with Mom)
$0.16 Black Olives (Walmart)
$0.13 Bell Pepper (From my freezer, not sure what store originally. Price estimated.)
$0.10 Lemon (Publix)
$0.25 Lettuce (Freshfields Farm)
Free Chives (from our Herb Garden)
$1.72 Total

Recipe for Mexican Pizza

2 Burrito-sized Flour Tortillas
1/8 onion, sliced
1/4 small bell pepper, sliced
1/4 cup sliced black olives
1/3 can Fire Roasted Tomatoes
1/3 can Refried Beans
1/2 cup (more or less) cheddar cheese

Preheat oven to 350 degrees. Place one flour tortilla in the center of a jelly roll pan (I like a pan with edges so juices don't run). Spread refried beans over the tortilla. Lay the onions, bell peppers, and black olives around over the beans and top with one layer of cheese (optional). Place second tortilla over the toppings (like a quesadilla), and top with the tomatoes and additional cheese. Bake in oven 7 minutes or until edges are brown and cheese is bubbling.

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Cooking with Yogurt Plus Stonyfield Sale at Publix!

Amanda — Fri, 12 Jun 2009 13:17:26 +0000

Paul had been reading up on the quality of Stonyfield Organic yogurt, and he wanted to buy some plain kind at Publix this week. Ironically, I got to taste a flavored sample at Costco yesterday, and we decided the yogurt is a good deal like European yogurt, which is often thinner than American yogurt, generally due to less additives. Paul left the cover of the big container on the counter this morning, and it had a fabulous advertisement about how cooking with yogurt (instead of mayo, sour cream, and not-useful-for-the-body oils) decreases total calories and fat while raising protein and calcium intake. So then, I go to StonyfieldFarms.com and see a replacement calculator for cooking to help make substituting yogurt for less healthy items easier. I'm all over it.

In addition, by using the coupons on the website and the Publix sale that ends this coming Wednesday night, you can get the 6 oz. containers of flavored yogurt for $0.43 each.

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Original Yumm Sauce by Lisa Hardinge

Amanda — Thu, 11 Jun 2009 21:29:28 +0000

Time is flying by, and I'm not totally sure I remember all the story to go with this yummy, thick, salad-dressing-of-sorts. Perhaps Lisa will edit it soon. If I remember correctly, a Yumm Sauce is more from an Indian background. Lisa says although Indian food is a favorite for them, most foods are not made gluten-free. So, Lisa found this recipe on line and it makes a perfect topping. I'm most impressed by the quality of ingredients, like garbanzo beans and almonds, which add good nutritional value to the sauce.

Notes from Lisa

This sauce is great with rice or pasta. It can also be used as a dressing for salads, a topping on soup & chili, a spread for sandwiches, a dipping sauce for veggies, a basting sauce for grilling, or a mayo alternative. It's really quite versatile! But best of all, it's egg free, dairy free, wheat free, gluten free, sugar free, cholesterol free and low in sodium. There are nuts in it, however, for anyone with allergies to nuts. My kids love it! I'm sure if you make it you'll find a ton of creative uses for such a flavorful, yummy sauce. Go for it!

Recipe for Original Yumm Sauce

Source: http://mpchickchat.blogspot.com/2005/11/recipe-rip-off-edited.html

½ cup oil
½ cup almonds
⅓ cup brewers yeast
⅓ cup garbanzo beans, (or more- 1/2 c.)
¼ cup soybeans, (or 1/2 c. silken tofu)
½ cup water
½ cup lemon juice
2 cloves garlic
½ teaspoon salt
1 teaspoon curry powder

Blend nuts, beans and oil in food processor. Then blend in yeast and liquids one at a time. Puree until smooth. Voila!

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Asparagus Tortellini-Gourmet Magazine

Amanda — Tue, 09 Jun 2009 22:58:12 +0000

Gourmet Magazine's April 2009 edition had a tempting recipe for asparagus and tortellini in a cream sauce and topped with a generous serving of Parmesan Reggiano. I thought having some of my mom's cream that needed to be used up gave me a perfect excuse to buy the ingredients for the dish. (Tortellini is rarely in our house just because we like dried pasta best.)

The sauce was a success. It was thin because I didn't have the corn starch to thicken it, but the flavor was fantastic. My father and Paul loved the crushed red pepper the recipe called for. I also thought the recipe was easily prepared in the 10 minute window the magazine said it would take. The only question I had was about the purpose of the lemon. I did not notice any effect it had on the sauce.

This recipe is a perfect example of the additional ease of being a vegetarian. The first step in the recipe is to cook down chicken stock. However, when making your own (vegetarian) chicken-flavored broth, there's no need to cook down the liquid, just flavor the necessary amount of liquid needed as the final product.

An example of what a great success this recipe is: my father was eating dinner with us because my mother was out of town. He actually took the leftovers for lunch. Dad never takes leftovers to work. Either it was really good or he was just trying to make me feel good about the meal, but the fact that we all went back for seconds definitely suggests the first option.

The actual recipe isn't on line; so, go to your local library with a note pad and copy it down (or just email me). I promise, you won't be sorry.

Cost to Make

$1.08 Asparagus (Publix)
Free Cream (From Mom)
$2.20 Tortellini (Publix, sale)
Free Crushed Red Pepper (Gift from Paul's Sister)
$0.10 Garlic (Publix)
$1.00 Parm-Reg Cheese (Costco)
$0.17 McKay's Chicken Seasoning (Adventist Nutrition Center)
$4.55 Total feeds 4 (3 with one leftover.)

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Dutch Baby-Gourmet Magazine

Amanda — Tue, 09 Jun 2009 21:30:13 +0000

You can locate the Gourmet recipe for a Dutch Baby found in the April 2009 at the Gourmet.com website. I wanted to try the recipe for weeks before I finally had the time and energy to work on it. Paul really enjoyed it. He said his mom used to make them on special occasions. I can see why. It is a bit of work. But it's worth it to see him smile. Notice in the photo how it puffed up in the oven? I took a big spatula and smushed it down cause I wasn't sure what it was supposed to look like, but I was pretty sure that wasn't it. I would like come up with a better way to store it than just in a giant Ziplock in the fridge. I haven't made it again yet, mainly because there are so many recipes to try, I rarely get back to them unless they are easy and I always have the ingredients around. But, I'm glad I made it at least once. FYI: I did use low fat instead of whole milk cause that's what I had. Don't see that it was a problem.

Cost to Make

$0.16 Brown Sugar (Costco)
$0.15 Lemon (Publix)
$0.43 Eggs (Costco)
$0.11 Milk (Costco)
$0.08 Flour (Walmart)
Free Vanilla (Gift)
$0.24 Cinnamon (Publix)
$0.01 Salt (Publix)
$0.24 Butter (Costco)
Free Blueberries (Paul's brought these when they visited.)
$1.42 Total fed us breakfast or dessert 3-4 times

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Great Harvest Bread Company-Seattle, Washington

Amanda — Mon, 08 Jun 2009 23:53:20 +0000

Right next to Trader Joe's is a Great Harvest Bread Company that Leann introduced us to.This little shop has such a variety of bread that it has to follow a schedule to produce the different loaves on different days. When I walked in, they offered us a taste of three or four options. One looked more like a pan of brownies than bread. Having a sweet tooth, I would have been very happy to go for the brownie, but in effort to experience the new and to give a true opinion of the selection, I decided to try a slice of garlic cheddar. The slice was soft and white with complete, but not strong, flavor of cheddar and garlic bits. I was very impressed with my taste test. Leann bought a loaf of cinnamon bread, which has the same idea of a good quality bread recipe bits of flavoring stirred in at regular intervals. Leann and I had the same idea that the loaf of bread is done as soon as you open it. So, you just can't open it. You just have to sit and watch it on the counter while it's calling your name.

While we were in the store, we decided to buy a cookie (especially since we knew it would be a long time until dinner). Paul had an oatmeal cookie with raisins. I had an oatmeal cookie with chocolate chips. They short review is that the company makes much better bread than they do cookies. The cookie was quite crunchy, and didn't have the best flavor. I bet the cinnamon rolls are amazing, however. I'd vote the bread products any day.

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Some Good News about Vegetarian Cheese

Amanda — Mon, 08 Jun 2009 01:01:40 +0000

After typing my initial disconcerting post about the lack of vegetarian cheese, I have since done hours of research and am feeling more relieved. I'm sad that I failed to check (or have forgotten that I checked) nutrition information before buying products. At least now I know some ideas of how to continue on with my current menus--like burritos--without interruption.

Horizon Organics says on its website all cheese is 100% vegetarian.

A much more accurate and detailed list of Vegetarian Cheeses.

I was talking to my mom about my dilemma. She was listing off companies that she had gotten letters from years ago that said their cheeses were vegetarian-friendly, but then I told her my study this evening said some companies have changed. She immediately went and read the label on the block of Kirkland Medium Sharp Cheddar (the Costco brand). Although it doesn't say Kosher, it does say it is made with no animal enzymes. I wasn't able to look for myself because the package on my cheese is already gone. At least that product I use is safe.

The source says Paul's beloved Cabot's Extra Sharp White Cheddar is made of vegetable enzymes. Whew!

Lastly, I looked at my last package of frozen Mozzarella. This one made me nervous because my research said imported cheese, especially mozzarellas use animal enzymes. To my surprise, Lioni Latticini (website currently unavailable) round balls of cheese say "Vegetable Rennet," meaning a vegetable alternative to the animal enzymes.

I think certain companies care more and are more interested in being clear about the quality of their products. There are a few companies that I have lost respect for during this research project. I will still need to search for the best parmesan-reggiano and asiago to purchase, but these three vegetarian cheeses are a good start.

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The Problem of Cheese

Amanda — Sun, 07 Jun 2009 22:55:15 +0000

You have now fallen into the beginning of a research project that I fear may have no end. I was in Target with my mom on Friday checking out the store and seeing if it's worth driving the extra distance for a better selection of natural and organic foods when we discussed the new Kraft Natural Cheese and this "new" Natamycin listed on the package. That brought me to searching for the most natural cheese, which led me back to the fact that some cheeses aren't vegetarian. (I remember not being allowed to eat any Kraft products or Oreos as a kid because of the animal products in them. At least Oreos have changed.)

I've done a few Google searches now and have attached some posts that I found interesting. One thing that positively baffles me is that some people seem rather discrete about the ingredients listing just "enzymes," but not what kind. I even went straight to the manufacturer's website, like Organic Valley, and learned that even those products are not all animal by-product free. Yet, a list I read said that Organic Valley was all vegetarian. You know what that means? Means I have to check up on every cheese I buy while I'm sitting at home at the computer, and I cannot just grab something I used to think was safe.

Babybel is vegetarian.

A Baltimore woman is starting to make her own cheese because of natamycin.

A list of vegetarian cheeses. Be careful, may be inaccurate as with Organic Valley. Organic Valley's website is very specific and will even say "No Animal Rennet" or "Animal Rennet" in the ingredient list.

If anyone has thoughts or recommendations regarding this--what will likely be continuous--discussion, please share in the comments section below.

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Metro Espresso-Orlando, Florida

Amanda — Sun, 07 Jun 2009 20:03:12 +0000

Metro is very special to us. It is the restaurant where we ate just after Paul proposed. One thing I love about Metro is that it is in a building with its back to Lake Eola. You can't see the lake while dining, only the street, which can be entertaining enough. But, I love to park half way around the lake and walk to Metro to take in the beautiful sights of the fountain, swans, and owners walking their dogs.

I was nervous that Metro would be feeling the crunch of the economy. I don't think we have been to Metro this year because we no longer live downtown, but five exits or so up from the street leading to the lake and to the restaurant. But, I was happy to see that, if anything, the economy has not hurt the family-owned-and-operated restaurant. In fact, I think it was the busiest I had ever seen it. There wasn't even room for us to eat at the tables outside.

Sadly, this was our worst experience at Metro. But that doesn't mean I will not go back. After such a run of quality, I will allow these minor lapses. I'll give it another chance or two provided I still see the owner and our usual waitress running around behind the counter. There really seemed to be just one server running around to all 8 tables, most with 4-6 guests. This made service in general, pretty slow even though the girl worked very hard. Our salad came out with our entrees instead of almost as soon as we ordered it. After having a lunch-in-the-car of fruit and crackers between office, I was really hungry. Such a delay was previously unheard of! My pasta was cool, not still steaming as usual (which may be due to the AC blowing overhead, but it hadn't happened before, and I was at the usual table). The eggplant itself was green and the skin wouldn't cut with the knife. Most odd. This issue might also have been with the fact that I don't believe I have ever ordered the eggplant parm before. I suspect I'll stick to the straight ziti, calzone, or pizza in the future.

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Menu for June 8-12, 2009

Amanda — Sun, 07 Jun 2009 18:59:10 +0000

Recap: Last week whizzed by. Paul surprised me with a weekend at Cocoa Beach, which was so nice because we had no particular agenda. We could just walk along the sand and the sea for as far as we wanted to go. Sadly, however, the Hilton didn't have free internet, and I have a hard time paying for it; so, we survived nearly 48 hours without reviewing our websites and emails.

That being said, I struggled to replay last week's actual menu in my mind in comparison to the planned menu. I remember having corn-on-the-cob last Sunday night, but can't for the life of me remember what I served with it. Also, we had a nice beautiful tomato to eat up Thursday night as I knew I would be acquiring fresher in-season produce on Friday. And Friday afternoon we were so anxious to leave for the beach, we just had leftover baked beans (maybe that's what I had with the corn?) some MorningStar Farms Buffalo Wings that I picked up for $0.84 a box at Target by stacking a Target coupon and a manufacturer's coupon.

I'm afraid the rice-duplication-experiment must be put on the back burner this week. There have been some changes at work due to issues with the radiopharmacy, which will no doubt leave me completely exhausted at the end of what will likely be at least 10-hour-days. So, I am thinking up fast, no-brainer meals that I will hardly have to think about.

Menu for Week of June 8

Firstly, I intend to set black-eyed peas to soak before I leave for work tomorrow morning. Whichever one of us gets home first gets to cook them. They will then be lunch for Paul in the next few days or a meal for us one night when it will be all I can do to turn on the microwave. The hardest work I will have to do for this dish is to serve it with cornbread as that is how Paul likes it.

Other meals will likely be:

Roasted Asparagus (right about peak season), veggie-meat, and cornbread (likely two batches to save time later).
Breakfast for Dinner-Oatmeal Pancakes (The mix cost me $0.69 at Target.) and fresh fruit.
Burritos with caramelized onions, beans and Muir Glen Fire-roasted Organic Tomatoes, and brown rice.
Egg fu Yong with MorningStar Farms Asian Patties.
And, as always (at least through the summer), there will be "corn and. . ." on the menu.

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Gluten-Free Cornbread by Lisa Hardinge

Amanda — Fri, 05 Jun 2009 13:47:02 +0000

This has to be the best cornbread I have ever had. Lisa Hardinge made it to accompany her Red Lentil Soup when we were visiting Spokane last month. What got me was how light in color it was, how light on the tongue it was, and how it amazingly stayed together and didn't crumble when it was cut and served. I love cornbread, but a dry mixture where most the item is left in the pan or on the side of your plate is a botch! Such a successful dish proves that maybe restrictive foods (like dairy- or gluten-free) might be successful after all.Although all of Lisa's cooking was fantastic, this was likely the most successful just because I talked about it so much to everybody when we got back.

Marie Callender's Famous Cornbread (Modified)

Source: Constance Corbett (Modified)

1 ¼ cups flour [See gluten-free note below.]
¾ cup cornmeal
2 teaspoons baking powder
⅓ cup sugar, (or less)
¾ teaspoon salt
1 ¼ cups milk, (soy or cow)
¼ cup shortening, (olive oil works great)
2 egg whites, (or equivalent egg replacer)

1. Preheat oven to 400 degrees.

2. Combine flour, cornmeal, baking powder, sugar, and salt in a medium bowl.

3. Add milk, oil, and egg (or egg replacer with water) and mix only until all the ingredients are well combined.

4. Pour the batter into a greased 8x8 in. glass baking dish.

5. Bake for 25-30 min, or until the top is golden brown.

This recipe is very good even when made free from dairy or eggs. I usually mix the egg replacer and warm water in a separate bowl before adding it into the recipe. Blending it with a hand mixer seems to work well. Better Than Milk Soy Original is the best soy milk I've found for cooking. Other types of soy milk give the recipe an unusual flavor. If making gluten-free, use gluten-free flour and add 1 teaspoon of xanthan gum to the batter.

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Review of Vegetable Jambalaya by Trader Joe's

Amanda — Thu, 04 Jun 2009 23:01:55 +0000

The luncheon item in question is in the center right of the photograph. It is a package very similar to the Uncle Ben's 90 second Wild Rice packs that I love. I heated it at work and dumped only 3/4 of it out onto a plate with all eyes on me, amazed that such a tiny package could contain so much. It actually contains two servings, and I could barely eat half of it. I think for a guy, like Paul, it would easily make a full meal.

I was very impressed by the minimal ingredients in the jambalaya and the good amount of protein and fiber per serving (4g, if I remember correctly). The package says gluten-free, which is a wonderful thing--both that it is gluten-free and that the company is known for putting such important information on the front label. On the other hand, I was surprised that butter was one of the ingredients. I don't require butter in my rice when I make it. Why would I expect it in other rice packages? Perhaps the biggest reason that the thought upset me is because I might have accidentally served it to someone I knew who was allergic to dairy without thinking. Such an ingredient just isn't expected.

Already an hour past my lunch time, I dove into my rice dish and ate a number of spoonfuls before I realized just how hot the jambalaya was. It certainly meant Cajun! I was sweating and finally just gave up because my mouth was on fire. I think of the NPR story with the Garlic Recipe Winner when the "chef" said someone once told him his hot salsa needed to be flavorful, not just hot. I did think that with all the spice, a great deal of onion and garlic flavor was missing.

The girl sitting beside me observed that the packaging looked much lighter and colorful than the actual product. The rice was not the red of Louisiana Hot Sauce, but the black of "dirty rice". (Remember, I was raised in Louisiana and do know what these terms mean.) The green and red peppers in the photo were completely absent from the inside and the corn wasn't bright and fresh like it appeared in the photograph. I think that was a real turn-off for her. That didn't stop me as hungry as I was, but it might prevent me from buying it for myself again.

If you are new to Trader Joe's, don't let this review turn you off. We buy and use tons of incredible Trader Joe's items that we can't get anywhere else. There are many things (like Dark Chocolate Macadamia Cookies) that I live for.

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Review of Wholly Guacamole

Amanda — Thu, 04 Jun 2009 21:50:18 +0000

Our dear friend, Garrett Nudd, will be devastated to know that I actually purchased guacamole instead of making it at home. Now, hear me out. I had a coupon for Buy One, Get One Free. Plus, they were on sale for, like, $2.64. The avocados around the stores looked horrible and were ridiculously priced. What's a girl to do? I decided this would be a great test. What happens when avocados are out of season, but you're dying for guacamole? There are millions of people out there wanting to know what to do! I must save them! (How's that for drama, Garrett?)

Here's my thoughts: the pre-made guacamole has no additives--a very good thing. This was proven when a few tablespoons were left overnight. It turned a nasty brown color on top. I just stirred it up so the bright green came out on top. It was still nicely edible. It lacks the tartness of a fresh lemon or lime that we love so much and I think fresh tomatoes make guacamole, too. But these can be added. The question is, does the pre-mashed avocado mixture make up for a missing avocado. The answer is, yes. The onion, garlic, and spice are just fine. I even added some diced tomatoes the next day and was quite content. The next cool thing is that the package actually recommends freezing. The package is freezer-safe and seems to respond well to storage. (I have frozen fresh guac before and had no problems. Sometimes, it may turn brownish on the edges, but in large amounts, it doesn't show.)

My only honest complaint, and it's all a matter of taste, anyway, is that the guacamole is blended more smoothly than I am used to. I like guac kind of chunky. . .but fresh diced tomatoes and onions help with the chunk; so, at least it is fixable.

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Gluten-Free Vegetarian Burgers by Lisa Hardinge

Amanda — Thu, 04 Jun 2009 21:31:42 +0000

We loved these vegeburgers. I could see putting Grillers out of business with these. But beyond that, these make something pretty rare for people on a gluten-free diet. Most vegetarian meats have gluten or wheat products in them, which makes it hard to fill that empty spot in your stomach wishing for a vegetarian hamburger. Lisa has come through with what I think is a family recipe. And Paul hopes I make it a family recipe as well. By the way, the bun in the photograph is a whole wheat and not a gluten-free item.

Notes from Lisa

Here's the veggie burger recipe as best as I can replicate it. I've never made them exactly the same twice.

TSP=Textured Soy Protein can be interchangeable with TVP=textured vegetable protein. You'll sometimes see them in ingredient lists. The TVP is sometimes a red flag for gluten because they aren't committing to what type of vegetable protein it contains. So that's something I watch for. Just search on Google or on Amazon.com. Check to make sure the TSP or TVP used is gluten-free. Unless stated on the package, TVP (textured vegetable protein) is a red-flag for possibly containing gluten since the manufacturer is not stating what type of vegetable is used to make the product.

My mom buys the TSP in bulk at the Loma Linda [California] Market, so I don't know where to send you to get it. Bob's Red Mill has some, but it isn't already seasoned, so you would need more seasoning if you were to use this kind. You could also use just the canned veggie meat if you're not trying to be gluten-free, and just make the rest the same (you might reduce the seasoning a bit if using the canned variety). Here is a chicken-flavored TVP on Amazon.com, but the packaging doesn't give you any idea whe the product looked like.

Gluten-Free Vegeburgers

Ingredients

2 ½ cups chicken-style dehydrated TSP
3 cups water, boiled
1 onion, grated or diced in sm. pieces
1-2 tablespoons oil
½ cup gluten-free bread crumbs
½ cup rice crackers, crushed
1 cup rolled oats
2-3 eggs
1-2 tablespoons chicken-style seasoning [like McKay's]
3 tablespoons liquid aminos
1 teaspoon onion powder
1 teaspoon garlic powder

Method

Boil water and combine with TSP to reconstitute it. Fluff with a fork. In a medium sized bowl, combine reconstituted TSP with onion and remaining ingredients. Depending on the consistency of the mixture, use 2 or 3 eggs to achieve a consistency that will hold together when formed into balls (or use 2 egg whites to equal 1 egg). If mixture is too dry, add another egg. If mixture is too wet, add more bread or cracker crumbs (can
use one or the other, don't have to use both). When desired consistency is achieved, form into balls and press down into an oiled skillet. Cook for several minutes on each side until done. When the first batch is done, taste a patty to determine if seasoning if
just right. Adjust as needed. Makes about 18 3-in. patties.

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The Wisdom of CouponMom.com

Amanda — Tue, 02 Jun 2009 21:33:32 +0000

While making a lonely, but profitable walk around the library last week, I came across a book called Greatest Secrets of the Coupon Mom. I was hoping she would give me new ideas to help cut my grocery budget. (Currently, I spend an average of $50 a week for two people. I generally purchase the bulk of items the first week and stock up on sale items and fresh produce the second week.) I learned a few things like the fact that some BOGO deals at grocery stores mean you pay full price for the first item and nothing for the second or half price for each item. I won't go into detail, but there is a difference. I also joined her website (for free) to view weekly sale products. I think she has a detailed list for a number of stores, which is so helpful when there are sales, but at the same time, all those deals weren't directly linked to printable coupons, which are my main source of discounts for my groceries.

The absolute coolest thing I learned was that she buys unperishable products that she won't use for free or nearly-free and gives them to charity and food banks! What a brilliant idea! This is especially helpful for when people feel like they can't afford to donate to those less fortunate than them. For deals and ideas, check out CouponMom.com.

If this giving away food that was actually free to you sounds like a great idea, here's a few links that will put the concept into practice. (Mind you, the Uncle Ben's Sale ends tomorrow night, but the coupons can be used another time.)

Eat Like a Rabbit link to Uncle Ben's $1 Rice Coupon.

MoneySavingMom.com lists some amazing deals at Target.

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What to do with Vegetarian Kids?

Amanda — Tue, 02 Jun 2009 21:14:15 +0000

Just like when I was little, there are tons of kids who refuse to eat meat because they do not like it. And then, there's the independent fourth-graders who learn something in school and decide they don't want to eat meat any more. The following article is a "Tweet" by Whole Foods Market with a link to Delicious Living Magazine. The recommended protein count per weight for age is a really helpful guideline, and the last paragraph about teaching children manners when discussing their food choice is wise and often a point parents don't realize they need to consider until it's. . .maybe too late.

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Vegetarian Cookbook of the Summer

Amanda — Mon, 01 Jun 2009 21:43:24 +0000

Yesterday, National Public Radio released its list of the 10 best cookbooks of the summer season. Way down at the bottom is a photograph and quick review of a vegetarian book that makes its focus on enjoying the foods that are out there instead of having "mock" and "faux" meat-meal replacements. Have a look and taste some of the recipes at NPR.org.

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A Few Blogs to Share

Amanda — Mon, 01 Jun 2009 21:05:46 +0000

The photo is from the $0.25 per ear of corn (Publix) we had last week. This week, I could only find it for $0.33 each (Freshfields Farm). But, I know corn on the cob is good for you and is a rarity. So, I'm taking advantage of the deal and just watching this week's budget a little more carefully to ensure we get some while it's still around. A Healthy. Happy. Life. had a great post on the nutritional value of corn. I had no idea corn was that good for you. I've been inspired to make sure it's on a plate a week throughout the season.

Next, Brent and Lisa sent us some very appropriate cookie cutters. Rabbits! A big one and a small one. Paul immediately said he wanted oatmeal cookies out of them. I wasn't so sure I could work that out. And, I feel bad making more sugar around the house when we still have all that dark chocolate from Trader Joe's! Ironically, I came across two stories over the weekend that fit my dilemma perfectly. Naturally, they are geared toward kids, but I don't see why I can't make rabbit-themed anything!

The first post has a recipe at the bottom. See how Nigella Lawson makes Cheesy Feet. Secondly, I admire this girl's creativity in making lunches so fun! See how Jennifer McCann makes lunches with cookie cutters at Vegan Lunch Box.

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Menu thoughts for the first week in June

Amanda — Sun, 31 May 2009 19:45:46 +0000

Exactly a week ago, we attended a wedding at the Omni Resort in Champions Gate, Florida. We loved the wedding and are so happy for Sarah and John, but more importantly, we enjoyed this (see photo) particular menu item so much that the efforts of a duplication will likely be part of our menu this week.

I have fallen off the wagon of my menu plan to eliminate unnecessary stress in my life the last couple of weeks due to friends and family visiting, which throws off my schedule a bit. (I'm a creature of habit.) But, I'm back on this week!

Menu for Week of June 1

Cold Wild Rice with fruit and nuts salad, veggie-meat
Open-faced grilled cheese with aged white cheddar on dark wheat bread and mixed green salad
Pizza on Flatbread with veggie-chicken spinach, and zucchini
Cereal or Smoothies and Sandwiches
Corn(?) and. . .

I have purchased fresh corn on sale at differing grocery stores for the last two weeks. It's a great summer treat and so inspiring because the fresh flavors make you want to do something just as fresh to go with it. We've already eaten this week's supply of corn, and I hope to acquire more on Thursday or Friday when I do my big bi-weekly grocery shopping.

I've also made some plans for lunches this week, too. Paul and I are generally used to just opening the fridge and pulling out leftovers. I have decided to do a bit more planning this time around. Items include: Babybel Cheese, Carrot Sticks, Pasta (Leftovers from Thursday), and Veggie-sandwiches or Wraps with mixed baby greens, fresh local tomatoes, and MorningStar Farm "meat".

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Uncle Ben's Rice Coupon and Sale at Publix

Amanda — Sun, 31 May 2009 19:28:59 +0000

Sign up on the Uncle Ben's website to get $1 off of two packages coupons. Use them at Publix where the Country Inn versions are on sale (Buy one, get one free) until Wednesday night of this week. You can use one coupon and pay just $0.25 per box.

Personally, I would save them to get the microwaveable rice at a discount. I buy the Wild Rice packs that warm in the microwave in 90 seconds. They are a fabulous source of protein (5g), fiber (2g), Folate (20%), Thiamin, and Niacin. That's a really healthy investment at a great price!

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Oven-baked Brown Rice and Crockpot Black Beans by Lisa Hardinge

Amanda — Sun, 31 May 2009 01:10:52 +0000

When Lisa and I first stepped into a kitchen together, I remember her saying something to the effect of being nervous meeting and cooking for someone who knew her way around the kitchen. But I wasn't worried and was happy to share her space with her. Lisa certainly can stand up for herself in a kitchen. She taught me so much--especially about gluten-free and vegan cooking. I am a better cook for spending time in her kitchen with her. I hope she realizes how valuable that weekend was for me. I hope you as readers learn to appreciate this fabulous time-saving technique for cooking a simple beans-and-rice meal that goes great under salad ingredients for a tortilla-less taco salad.

My source of these recipes was Lisa Hardinge, but her source was Constance Corbett. The sign of a successful idea is when it gets passed around. I thank them both.

Baked Brown Rice

2 cups brown rice (Basmati rice is the best)
5 cups water
2 teaspoons salt

Place all ingredients in a glass baking dish, stir, and cover with foil or glass top.

Bake at 350 degrees for 1 hour.

This recipe works great on time bake. You can easily cut the recipe in half or double it depending on how many you are serving. Same baking time regardless.

Slow Cooker Beans

1 pound dried beans, (black or pinto)
1 teaspoon salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
6 cups hot water
1 3- 6 in. strip kombu seaweed

Place all ingredients in a slow cooker, stir, and cook on high for 4 hours or on low for 8 hours. No pre-soaking needed!

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Gourmet Magazine, June 2009

Amanda — Fri, 29 May 2009 12:09:10 +0000

I just got Gourmet Mag's June issue in the mail two evenings ago and have only been able to glance through it for about 10 minutes while also talking on the phone at the same time. (I know all about what happens when you multi-task. That is why I'm not promising I read everything properly.) This issue seems to have interesting information about tofu and a number of fabulous summer recipes that would appeal to meat-eaters and vegetarians alike. I have attached links to topics that are available on Gourmet.com. Otherwise, I recommend making a trip to your local library and check it out--although you'll be surprised with all the vegetarian recipes considering the large slab of steak(?) on the front.

Homemade buns and condiments to go with vegetarian barbeque

Grilled Avocado, Fresh Corn, Romaine and Chipotle-Caesar Salad Dressing

Raspberry Buttermilk Cake

Gourmet Every Day Vegetarian Tonight-Grilled Portabella and Bulgur Salad "Sandwiches"

Refried Black Beans

Two stories about tofu and a recipe for multi-grain, multi-vegetable, and multi-herb salad are not available online. Three other vegetarian grill recipes, "Spaghetti with Smoky Tomatoes and Onions," "Spinach Salad with Grilled Eggplant and Feta," and "Penne with Grilled Portabellas and Pecorino" have fabulous pictures in the magazine and look so inviting. I'm really sorry I cannot share the recipe called Grilled Zucchini Pasta with Pecorino Walnut Crumble. It sounds amazing.

There are plenty more ideas in this issue. Take a look and see.

Got another magazine with tempting vegetarian recipes and photos? Please share it in the comments section below.

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Weeds Move onto the Salad Plate

Amanda — Thu, 28 May 2009 10:42:54 +0000

Take a look at this Wall Street Journal Article about the new fad of growing and buying weeds to go on salads.

I'm sorry arugula is going out of style some. I still enjoy it very much and am happy to grow some in my container garden. We'll see what comes next--spinach or. . .other greens.

The first I ever heard of such things was when Paul took me to Europe when I graduated with my Master's. A hotel in Germany served my salad with unidentifiable edible greens. It has always stuck with me because I wasn't as educated then and didn't try them. I have regretted it these 6 years since. I'm not sure I will pay the going rate for dandelion greens, but I have learned my lesson about tasting something new and will not pass up the second chance to eat weeds on my salad.

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Vegetarian Journal Report on Veg-Friendly Restaurants

Amanda — Thu, 28 May 2009 00:07:23 +0000

Thank you to Fred Hardinge for the following information.

Vegetarian Journal did some research about a year ago of chain restaurants that serve meat, but also recognize and honor vegetarians. A complete list and story can be found on their website. The information is very helpful for travelers and for people who just want to eat well. You will notice that EatLikeaRabbit.net has reviewed most of the restaurants on the list. It makes us proud to know that we have similar ideas.

We are big fans of Qdoba, but only in airports because the food moves faster and therefore is fresher. On our way back from Seattle, Paul ordered his burrito to be in a bowl. He thought it would be easier to travel with. I suppose it was a "neater" meal, but it yielded more trash. We aren't so picky. We're just happy it tastes good.

We love Pei Wei and P.F. Changs, which are owned by the same company. Sadly, we just don't live close enough to either restaurant. Sweet Tomatoes is a favorite for my parents and grandmother. And Moe's is similar to Qdoba, but is closer to the hospital so Paul can eat there more often.

Do you have recommendations for a meat-eating restaurant that is friendly to vegetarians? Please share it with us.

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Red Lentil Soup Recipe by Lisa Hardinge

Amanda — Tue, 26 May 2009 22:10:38 +0000

I just met Lisa when we were in Spokane for the Bloomsday Race. Brent and Paul have been friends for years, and Brent has visited on occasion. But even for our wedding, Brent came alone while Lisa managed the household and two great kids. I was excited to finally get to meet Lisa. And I was exceptionally grateful for all she taught me about a kitchen and thinking outside my traditional cookbooks. She has generously shared the recipes to go with the photos Paul took while we were spending the weekend with our friends, and they will make a great little series for Eat Like a Rabbit.

Lisa requires a gluten-free diet. And just like so many other allergies or other issues, many people (including myself) often focus on the can'ts instead of on the cans. Lisa taught me that planning and an open mind can make life in a restricted kitchen easy to manage.

Incidentally, I haven't seen pictures, but I get the feeling Brent and Lisa's garden is bigger than ours. I think they are so lucky!

Thank you, Brent, Lisa, Kyle, and Elena for your hospitality and for sharing these fantastic recipes with me and with EatLikeaRabbit.net readers.

Red Lentil Soup by Lisa Hardinge

Saute on Medium Heat

2 large onions, chopped
6 medium potatoes, peeled and diced
1 carrot, shredded
8 tablespoons olive oil (or less)

Add

3 cups red lentils, rinsed
3 tablespoons McKay's chicken- style seasoning
2 teaspoons curry powder
1 ½ teaspoons salt
1 teaspoon basil
½ teaspoon oregano
1 large can tomato sauce, 14.5 oz.
10 cups water

Heat to boil. Simmer on medium heat up to 45 minutes, stirring regularly.

NOTE: Can substitute 2 tbsp. dill weed and 3 cubes vegetable bullion for seasoning.

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Kraft Coupons at Target

Amanda — Tue, 26 May 2009 01:39:46 +0000

Another snazzy deal using printable coupons: print two $1 for 1 coupons per computer making sure to recognize the difference between Kraft Mayo, Miracle Whip, or Salad Dressings from this website. Stack them with Target $1 for 1 coupons for each product found here and expiring June 20. Salad dressings should be free because they are under $2. Mayo should cost around $0.99 per bottle.

Dressings are most popular at my house. I like the Peppercorn Ranch (or my mom's homemade ranch recipe) as a dressing for coleslaw, and we enjoy Green Goddess as a dip or condiment on a sandwich.

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MorningStar Farms Coupons for Target!

Amanda — Tue, 26 May 2009 01:17:00 +0000

Update - June 20: This deal is no longer good, but there is a new MorningStar Farms deal available now.

If you didn't get enough MorningStar Farms veggie-meat products when there was that great 50% off sale at Publix a month-plus back or if you just don't live near a Publix, these coupons look like a great deal.

Target offers a printable $2 off 2 MorningStar Farms products coupon that expires June 20. I haven't printed mine, yet; so, I don't know how many can be printed from a computer. If you can find any manufacturer's coupons from MorningStar Farms (which I haven't been able to do at this time), you can stack them by giving them to the cashier before using the Target coupon. And yes, it is legal because one coupon comes from the manufacturer and one coupon comes from the actual store.

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Triscuit and Wheat Thin Sale and Coupons!

Amanda — Mon, 25 May 2009 01:37:19 +0000

Until Wednesday evening of this week (Sale ends May 27), Publix is running a sale for Buy One, Get One Free of Wheat Thins or Triscuits. Plus, there are two printable coupons--one for Triscuits, one for Wheat Thins. You can print two of each coupon per computer, which is a great deal because you can use a coupon on the purchased box of crackers and on the free box because the promotion is from Publix and the coupons are from the manufacturer.

Here's how the deal works:

Print two of each Triscuit and Wheat Thin Coupon per computer.
Purchase two boxes of crackers marked as part of the sale (should be all varieties) per computer.
The boxes will automatically ring up as the second one being free. Use all coupons.
The total price should be about $0.79 per box. This is even cheaper than the Aldi brand!
IF the variety of the cracker you want is unavailable, ask for a rain check. You can go back in a week and get the same deal because the coupons won't expire before then.

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