Some Ideas for Party Nibbles, on a Budget

In the Pink, over at Nod if You Hear Me, is having a party.  She expects about 15 guests, and has a budget of $35 including wine. Here are some of my suggestions for her, with the idea that she can pick and choose knowing what's on sale locally and existing items in her pantry:


No time to cook
Oven baked tortilla chips and salsa
Spicy Popcorn
Fresh fruit wedges

I have a bit of time
Sausage Bisquick Balls
Homemade Humous and Pita wedges
Herbed Ricotta Bruschetta
Rachel Ray's French Onion dip, with Veggies

Let's Cook!
Pesto Pasta Salad
Potato Salad

Oven baked tortilla chips
It is much cheaper to make your own tortilla chips: It costs about $1.50 for a family pack of corn tortillas (versus $3.49 and up for one bag of premade chips).

Instructions
1.  Preheat oven to 400 degrees F.
2.  Lay the tortillas out on a cutting board, spray with the nonstick olive oil spray on both sides. If using a seasoning, sprinkle on both sides now.
3.  Stack the tortillas in piles of eight (8) tortillas. Using a sharp knife or pizza cutter, cut through the pile of tortillas, cutting into 4 equal triangles.
4.  Arrange tortilla triangles in a single layer on baking sheets. Bake for approximately 6 to 7 minutes until crisp and the edges start to curl and turn lightly brown. Watch the chips carefully after 5 minutes, as they can burn easily. Once the chips are done, remove from the oven to cool. Chips will continue to crisp as they cool.
6. Serve with jar of chunky, hot salsa ($1.99 for large jar at No Frills).

Spicy Popcorn
From Rachel Ray

Ingredients
2 tablespoons vegetable oil
1 cup popping corn kernels
2 tablespoons melted butter
1/2 teaspoon sweet paprika
1 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon cumin
1/4 teaspoon cayenne pepper

Instructions
Heat oil in deep pot over medium high heat. Add corn. Cover pot and pop the corn, shaking pan often. Remove from heat when pops stop. Drizzle with melted butter. Combine spices in a small dish and sprinkle the blend over hot corn. Serve.

Fresh Fruit
Look for what's on sale.  Recently I found a whole pineapple for 99cents at No Frills, and a large  watermelon was 2.99 in chinatown. Slice into wedges and serve on platter.

French Onion Dip
From Rachel Ray

Ingredients
3 tablespoons EVOO – Extra Virgin Olive Oil
1 large onion, chopped
2 tablespoons thyme leaves, chopped
Salt and ground black pepper
1 1/2 cups sour cream, low-fat sour cream or Greek yogurt (use whatever combo you like, just make the total quantity 1 1/2 cups)
Chopped veggies, such as celery, cucumbers, bell peppers, or carrots for dipping

Instructions
1. Place a medium pan over medium-high heat with 3 turns of the pan of EVOO, about 3 tablespoons. Add the onion, thyme, some salt and pepper to the pan, and put a lid on it.
2. Cook the onions, stirring occasionally, until softened, about 10 minutes.
3. Remove the lid and continue cooking the onions until deep golden brown, about 20 minutes. (If the onions begin to stick to the pan too much, add a splash of water and scrape up any bits that are sticking.)
4. Turn the cooked onions out into a medium mixing bowl and stir in the sour cream and/or Greek yogurt (whatever you’re using). Serve the dip up with chopped veggies and crackers alongside.

Sausage Bisquick Balls

Ingredients
1 lb. pork sausage
1/2 lb. cheese (grated)
3 cups Bisquick

Instructions
1. Place the ingredients in a large mixing bowl.
2. Work with hands until completely blended.
3. Shape mixture into balls the size of walnuts.
4. Bake at 400 degrees F. for 10 minutes on greased cookie sheet.

Homemade Humous and Pita

Ingredients
1 clove garlic
1 (19 ounce) can garbanzo beans, half
the liquid reserved
4 tablespoons lemon juice
2 tablespoons tahini
1 clove garlic, chopped
1 teaspoon salt
black pepper to taste
2 tablespoons olive oil

Instructions
1. In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed.
2. Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top.

Herbed Ricotta Bruschetta
Source: http://www.shutterbean.com/2011/herbed-ricotta-bruschetta/#
Makes 20-25 bruschetta

Ingredients
2 cups ricotta cheese
3 tbsp minced scallions, white and green parts (2 scallions)
2 tbsp minced fresh dill
1 tbsp minced fresh chives
Salt and freshly ground black pepper
1 sourdough baguette
Good olive oil
1 whole garlic clove, cut in half

Instructions
1. Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat. (I used a grill pan over medium high heat)
2. Combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside.  Cut the bread in rounds about 1/2 inch thick. You should have about 20-25 total.
3. When the grill is hot, brush the bread with olive oil and grill on each side for 1 1/2 to 2 minutes, until lightly browned.  Remove from the grill and rub each slice of bread with the cut side of the garlic clove.  Sprinkle with salt and pepper and spread the herbed ricotta.  Serve warm.

Pesto Pasta Salad
Source: Food Network

Ingredients
1 pound pasta (farfalle or other small noodle)
3/4 cup pesto from jar
1/2 pint cherry tomatoes, halved
1 cup crumbled feta cheese
Salt and freshly ground black pepper
Olive oil, as needed

Instructions
1.  Bring a large pot of salted water to boil. Stir in the bow ties and cook, stirring occasionally, until al dente, about 10 minutes. Drain the pasta and run it under cold water just until it stops steaming. Bounce the pasta around to get rid of as much water as you can.
2.  Dump the pasta into a large serving bowl. Stir in the pesto until the pasta is coated. Toss in the cherry tomatoes and the crumbled feta. Taste the salad and season it as you like with salt and pepper. You can make the salad up to about 1 hour before you serve it.
3.  Check out the salt and pepper just before you serve the salad. If it's looking a little dry, add some olive oil and stir it around.

Simple Southern Potato Salad

Ingredients
8 -9 large potatoes, peeled and cubed
1 cup chopped pickle
2 medium onions, chopped
5 large hard-boiled eggs, chopped
salt and pepper
2 cups mayonnaise
3 -4 tablespoons mustard

Instructions
1. After peeling and dicing potatoes place them in a large pot to boil until tender.
2. Drain the potatoes, add pickles, onions, and eggs then mix in mayo until its the desired consistency.
3. Mix in mustard.
4. Add salt and pepper to taste.

Photo by D. Sharon Pruitt, Flickr

Martin Yan's Scallion Pancakes

My dear friend Felix introduced me to scallion pancakes about 20 years ago. I love them so much, but don't get out to eat much these days (no time and no money).  There are many recipes for scallion pancakes on the web, but I like this one, and mostly because I love Martin Yan.

I highly recommend you watch Martin Yan's video here, you will get good tips on how to knead and roll the dough properly, plus he is hilarious!  And if you don't have a food processor just follow along with his "make it by hand" instructions.

Today is supposed to be our "Black Friday" recipe, featuring a "black" ingredient. Well, just look at that dipping sauce! Totally black. Hah hah, I know it's a bit of a stretch, but these are just so good.

Scallion Pancakes
Source: Saveur Magazine

INGREDIENTS
4 cups flour, plus more
1 tbsp. baking powder
1 tbsp. kosher salt
⅓ cup canola oil
2 tbsp. toasted sesame oil
1 ½ cup thinly sliced scallions
1 tsp. crushed red chile flakes
½ tsp. ground white pepper


INSTRUCTIONS

1. Process 2 cups flour and baking powder in a food processor. With motor running, add ⅔ cup cold water; process until dough forms, about 40 seconds. Transfer to a plate; set aside. Add remaining flour and salt to food processor, and with motor running, add ⅔ cup boiling water; process until dough forms, about 30 seconds. Return reserved dough to food processor; pulse until both doughs come together, about 35 seconds. Transfer to a lightly floured work surface; knead until smooth, about 4 minutes. Transfer to a greased bowl, cover; let sit at room temperature for 2 hours.

2. Halve dough; using a rolling pin, roll 1 dough half into a 10" x 20" rectangle. Brush with 1 tbsp. canola oil and half the sesame oil. Sprinkle with half the scallions, half the chile flakes, and half the white pepper. Beginning with one long side, tightly roll dough like a jelly roll. Cut roll crosswise into 3 pieces, slightly stretch each piece, and starting from one edge, coil piece horizontally, tucking the end underneath. Using your hand, gently flatten coil into a disk; using a rolling pin, flatten into a 5" circle. Repeat with remaining pieces and second dough half, 1 tbsp. canola oil, remaining sesame oil, scallions, chile flakes, and white pepper. Let pancakes sit for about 10 minutes.

3. Heat oven to 200°. Heat 2 tsp. canola oil in a 10" nonstick skillet over medium heat. Add 1 pancake to skillet; cook, swirling skillet and turning once, until golden and crisp, about 10 minutes. Transfer to a baking sheet; place in oven to keep warm. Repeat with remaining oil and pancakes; cut into wedges to serve.


Dipping Sauce
1 tablespoon sambal oelek chili paste
1/4 cup rice wine vinegar
1/4 cup soy sauce

Combine and serve in a little dish for dipping.

Image by Thomas Hawk, Flickr

Marinated Mushrooms with Red Wine and Fennel (a holiday appetizer)

I love Thanksgiving. Yum, yum, yum.

When I lived in the United States I celebrated Thanksgiving twice. Because I am Canadian I did our Canadian Thanksgiving in October. And then I did another Thanksgiving at the end of November. I love having friends over for dinner, sharing food and friendship.

 Over the next few days I am going to feature some of my favourite Thanksgiving recipes. I think the key to saving money over the holidays is to make things from scratch as much as possible... cranberry sauce, stuffing, rolls, pie crusts, and sides. The other thing is to use seasonal ingredients.  And there's nothing wrong with organizing a potluck, especially if your friends are all as frugal as you.

There's not much you can do to save money on a turkey, I don't think, except to keep a good eye on the sales flyers and nab one when they come on sale. Prices vary widely. Last year I helped out our local food bank at the big supermarket near me. Yes, that was me, dressed up like a turkey asking people to buy and donate a turkey to a family in need. The supermarket did it's part by marking turkeys down to half price. I texted everyone I knew and told them to get down there and pick up their holiday turkeys!! Here's one of my favourite special occasion appetizer recipes:

MARINATED MUSHROOMS WITH RED WINE AND FENNEL
Prepare the day before or early in the morning to allow mushrooms to marinate properly.

INGREDIENTS
1 T olive oil
1 1/2 pounds small to medium-sized fresh mushrooms, stems removed (reserve for another use) and wiped clean
salt and freshly ground black pepper, to taste
1 medium yellow onion, peeled and sliced into thin rings
4 to 6 garlic cloves, peeled and chopped
1 T fennel seeds
1 T dried basil
2 tsp dried marjoram
1 cup canned Italian peeled plum tomatoes, drained and chopped
1 cup hearty red wine
1/4 cup balsamic vinegar
chopped Italian parsley (garnish - optional)

1. Heat the oil in a heavy saucepan. Add the mushrooms and cook, stirring frequently, for 5 minutes. Salt and pepper the mushrooms, and cook further, for 2 or 3 minutes. Remove mushrooms with a slotted spoon and reserve.

2. Cook the onion and garlic in the oil remaining in the pan over low heat for 15 minutes. Onions should still have some "crunch."

3. Add fennel seeds, basil and marjoram and cook for another 5 minutes, stirring occasionally.

4. Add tomatoes, wine and vinegar to the pan, season with 1 teaspoon salt and pepper to taste, and simmer for 15 minutes, or until slightly reduced.

5. Return mushrooms to the pan, simmer for 5 minutes, and remove from heat. Let cool to room temperature, stirring occasionally, then cover and refrigerate. Marinate for at least 24 hours before serving.

6. Sprinkle heavily with chopped fresh parsley before serving.
 Present the mushrooms in a bowl surrounded by squares of black bread, spread, if you like, with butter and sprinkled with parsley.

Scoop the mushrooms onto the bread squares and enjoy.

Image Credit
Flower arrangement photo by Thomas Hawk, Flickr

Roasted Squash Quesadillas

Photo by Loborroso (Flickr)
Traditional tortilla making, in Mexico

I've noticed that there is a myth floating around that you have to dedicate a TON of time to preparing healthy and cheap food. That couldn't be more wrong, in my experience.

I am a full-time student in a very busy program... we have multiple assignments due almost every week, ones that take quite a bit of time to prepare and execute. Today I was prepping and shooting vegetables for a "colour theory" assignment, as well as a still-life. Yesterday I was out for 4 hours shooting over 1,500 photos for a timelapse video due next week. Not complaining, mind you, I love being in school learning more about something I am passionate about. But I don't have a lot of spare time.

Here's my go-to dinner for when I am tired, busy or just plain lazy.

Roasted Squash Quesadillas

Makes 2 quesadillas: feeds one hungry student as a main course, or two for an appetizer

4 tortillas, corn or flour (doesn't matter, use what you can get cheaply)

1/2 cup winter squash, roasted

1/2 cup cabbage, shredded

4 T refried beans

1/4 cup salsa

1/4 cup sour cream

You can use any winter squash for this recipe: butternut, buttercup, acorn... whatever is on sale!  I like to roast the squash when I have something else going into the oven, just to save on energy (even though I don't pay extra for utilities, I know many of you do and I'm sure my landlady appreciates it).

You can roast the squash a few different ways, depending on how else you might use it that week. 

The easiest way is to chop it in half, scoop out the seeds, and place face down in a oven safe dish. Add a little water to the bottom of the roasting pan (1/2 cup should do) and cook for 45 minutes at 375 F. You will know it's done when you poke it with a skewer or long fork and the skewer easily pierces the flesh.  Allow to cool, flip over, and scoop out the flesh. 

You can also peel the squash, chop into 3/4 inch dice, toss with a little oil and roast. This is just a bit more fiddly and time consuming.  It will need a little less time in the oven if you do it this way, about 20 to 25 minutes, tossing from time to time to make sure all sides are nicely caramelized.

On to the quesadillas

Heat 2 tsp oil in a large frying pan. 

Add one tortilla. Top with half of the refried beans, squash, and raw cabbage. Spread ingredients around until about 1/2 inch from the edge. Put another tortilla on top, as a lid, and flatten with your egg flipper (or spatula, as I'm told it's properly called!)

Cook on medium heat until golden (I didn't time this... I'd say about 3 minutes each side, but peek every now and then to make sure it's not getting too brown). Flip, and cook the other side.

Repeat with remaining ingredients, adding a little more oil to your pan for the second quesadilla if it needs it.  If you have a no-stick pan you probably can do without the oil.

Cut into quarters, and serve with salsa and sour cream.

You'll notice I don't use cheese in my quesadillas. That's because I had a horrible gallbladder infection in the summer and I was on a very low-fat diet. Now that I can have cheese again, I don't find that I miss it. The refried beans keep the tortillas mushed together quite nicely, so you don't really need it to stick the layers together.

As for the cabbage... be brave!! I first added cabbage to my quesadillas when I had some leftover coleslaw mix in the bottom of the fridge and wanted to use it up.  It makes for the most AMAZING crunch in the quesadillas, although it's not authentic at all. If you aren't sure, just add a little bit on your first attempt and then add more next time if you like it.

Today's homework (show warm and cool tones in the same photograph)
First I roasted the squash, then I photographed it,
and now I'm eating it in a quesadilla for dinner!