spicy hoppin' john salad $7.42 recipe / $1.06 serving

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spicy hoppin' john salad

$7.42 recipe / $1.06 serving

I lost track of who sent me the link to this Hoppin' John Salad from Whole Foods Market, but whoever it was, thank you, thank you, THANK YOU.

The moment I saw this recipe I knew I had to make it. It has all of my favorites: beans, crunchy veggies, and SRIRACHA! This is a super easy, super healthy way to use up the rest of that Thanksgiving ham. If you don't have any holiday ham, you can just go to the deli (like I did) and ask for a single thick slice of ham (black forest, smoked, honey, whatever type). Be sure to tell them you'll be cutting it into cubes for a salad so they'll know about how thick you'll need it.

This recipe was already so perfect that I *barely* adjusted it. I tweaked the ratio of the dressing a smidge and used rice vinegar because I didn't have any white wine vinegar. I also decided to add some golden raisins to complete the sweet-salty-spicy flavor trifecta. I really wanted to use chopped up dried apricots, but I couldn't find any at the store. Luckily, I had some golden raisins in the back of my pantry and they made a suitable substitute :D Green onions would probably also be super good in this!

I hope you had a wonderful holiday!

Spicy Hoppin' John Salad

Adapted from Hoppin' John Salad with Sriracha Vinaigrette from Whole Foods Market.


Total Recipe cost: $7.42
Servings Per Recipe: about 7 (1 cup each)
Cost per serving: $1.06
Prep time: 15 min. Cook time: 15 min. Total: 30 min.

INGREDIENTS		COST
16 oz.	frozen black-eyed peas	$1.63
3 stalks	celery	$0.26
2 medium	carrots	$0.27
1 medium	green bell pepper	$0.89
1/2 pound	thick cut ham	$3.20
1/4 bunch	parsley	$0.19
1/3 cup	golden raisins or dried apricots (optional)	$0.19
3 Tbsp	rice or white wine vinegar	$0.37
3 Tbsp	olive oil	$0.24
2 Tbsp	sriracha hot sauce	$0.16
1/2 tsp	salt	$0.02
TOTAL		$7.42

STEP 1: Cook the frozen peas according to the package directions (boil for about 10 minutes) and then drain in a colander. Allow the peas to cool as you prepare the rest of the salad.

STEP 2: While the peas are cooking, chop the celery, bell pepper, and ham into small pieces. Peel and grate the carrots (use a large hole cheese grater). Pull the parsley leaves from their stems and chop them roughly. If you're using raisins or apricots, let them soak for about 10 minutes in hot water to plump (cut apricots into raisin sized pieces).

STEP 3: Prepare the dressing by stirring together the olive oil, vinegar, sriracha, and salt.

STEP 4: Add the cooked, drained, and slightly cooled peas to the chopped goods, Drizzle the dressing over top, and stir to coat. If using raisins or apricots, drain off the soaking water and stir them into the salad.

Serve immediately or refrigerate until ready to eat. Stir each time just before serving to redistribute the dressing.

Step By Step Photos

You can find black eyed peas in the freezer section. If you can't find them, look for "field peas". These peas/beans are raw, not dried, and still need to be boiled before eating.


Cook the peas according to the package directions - basically add water, bring to a boil, and let boil for about 10 minutes until tender (but not mushy). Afterwards, drain in a colander and let cool while you finish preparing the rest of the salad.


While the peas are cooking, cut the celery, bell pepper, and ham into a small dice (about the size of the peas, maybe slightly larger). Peel then grate the carrots on a large holed cheese grater. Pull the parsley leaves from the stems and then just chop them roughly.


If you're using raisins or apricots, let them soak for about ten minutes in some hot water to plump them up and make them softer. If you're using apricots, chop them into small pieces first.


Combine the oil, vinegar, sriracha, and salt in a bowl...


Stir them together.


Add the drained and cooled peas to the bowl with the chopped goods, then drizzle the dressing over top.


Stir everything together to coat in the dressing. If you're using the raisins or apricots, simply drain off the water and stir them in.


YUMMMMMM

Need a little help with the chopping?

To cut the celery into small pieces, first cut the stalks into workable lengths of about 6 inches. Cut each piece lengthwise into thin strips, then cut crosswise into small pieces.


Bell peppers can be cut in the same manner, but first cut it in half and scoop out the seeds and white parts with you hands. Then, just cut the remaining flesh into strips. The curved edges will be slightly tricky, but it doesn't have to be perfect, so just chop those areas as best as possible.


Peel the carrots and then grate them on a cheese cutter. Just be very, very careful with your finger tips and knuckles. Cheese graters will grate flesh just as easily (or easier) than a carrot!


This is what my thick cut slice of ham looks like. Cut it into pieces about the size of the peas. My pieces were just slightly bigger, but that's okay. You want them about the same size so that everything stirs together easily and so that you'll get a little bit of ham in every bite.


The parsley can just be cut roughly (meaning no particular way). You just want pieces that are smaller than a whole leaf. Pull the leaves off of the stems before you start. If some stems get in there, it's okay because parsley stems are fairly tender and do provide flavor.

And that's that! Enjoy!

apple nut quinoa $4.54 recipe / $1.14 serving

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apple nut quinoa

$4.54 recipe / $1.14 serving

As much as I love my myriad of baked oatmeal recipes, I've wanted to shake things up a bit lately and try something other than oats for breakfast.

Enter quinoa. If you've never had quinoa ("keen-wah") it's a little seed that is packed with protein and fiber. It cooks up fast and is fun to eat because the little pellets have a great texture once cooked. Usually quinoa is seen in savory dishes, but it also works great in sweet recipes, like this breakfast Apple Nut Quinoa.

The juice in this recipe provides all of the sweetness that you need and really ups the flavor a notch (or ten). Use any juice blend that you'd like, but try to get one that is 100% juice and doesn't contain any added sweeteners. I thought apple cranberry would have been nice, but the apple cherry that I used was much less expensive and happened to have no added sugar, so I went with that.

Hit up the bulk bins at your local grocery store or health food store for the best price on quinoa. It's often over priced when sold in small packages (these are usually found near rice and beans).

It's almost New Years and time for resolutions, so keep this one handy for when you get that sudden motivation to be "healthy"! ;)

Apple Nut Quinoa

Total Recipe cost: $4.54
Servings Per Recipe: 4 (about 1 cup each)
Cost per serving: $1.14
Prep time: 5 min. Cook time: 30 min. Total: 35 min.

INGREDIENTS		COST
1 cup	uncooked quinoa	$1.36
1.5 cups	apple juice	$0.34
1/4 tsp	salt	$0.01
1/2 tsp	cinnamon	$0.03
1/16 tsp (pinch)	ground cloves	$0.02
1 medium	apple	$0.96
1/2 cup	walnuts	$1.82
TOTAL		$4.54

STEP 1: Place the quinoa in a wire sieve and rinse thoroughly for 1-2 minutes with cool water. If you don't have a wire mesh sieve, place the quinoa in a bowl, fill it with cool water and swish the quinoa around. Allow it to settle and then carefully pour out the water. Repeat 4-5 times. Rinsing quinoa well is essential to remove its natural coating, which can cause the quinoa to taste bitter.

STEP 2: Place the rinsed quinoa in a medium pot. Add the juice, salt, cinnamon, and cloves. Stir briefly. Place a lid on top and bring the pot up to a boil over high heat. As soon as it reaches a boil, turn the heat down to low and allow it to simmer for 15 minutes. After 15 minutes, turn the heat off and allow it to rest, without removing the lid, for ten minutes.

STEP 3: Meanwhile, chop the apple into small bite-sized pieces. Also roughly chop the walnuts.

STEP 4: After the quinoa has cooked and rested, remove the lid and fluff it with a fork. Add the apples and walnuts and stir them and then eat!

This quinoa can be refrigerated and then reheated in the microwave each morning for a quick fix! I like to top it with a little milk (dairy, soy, or almond - they're all great).

Step By Step Photos

This is what quinoa looks like when it's dry. Little white pellets. Careful, they like to static cling to plastic bags and tend to get ALL over the place when spilled...


Rinse the quinoa really, really well... and then rinse it some more. The easiest way is with a wire mesh sieve because they are so small that they'll fall through a colander. But, you can just do it carefully in a bowl if you don't have one.


This is the juice that I used. It's totally yummy and has no added sugar, just blended juices. You can use plain apple or apple/cranberry or just be creative!


Put the rinsed quinoa in a pot and add the juice, salt, cinnamon, and cloves. I filled my 1/8 tsp measuring spoon half way for the cloves, so about 1/16 tsp. Give it a quick stir to make sure it's combined. Put a lid on top and bring the pot up to a boil over high heat. As soon as it reaches a boil, turn it down to low and let it simmer for 15 minutes. After simmering for 15 minutes, turn the heat off and let it rest for an additional ten minutes without removing the lid.


Meanwhile, roughly chop up the walnuts...


And chop the apple into small pieces.


After the quinoa has cooked and then sat for 10 minutes, remove the lid and fluff it up with a fork.


Add the apples and walnuts...


Stir to combine and you're done! How easy is that!

oven baked potato skins $4.09 recipe / $1.02 serving

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oven baked potato skins

$4.09 recipe / $1.02 serving

Well, it's party season (Christmas, New Years, FOOTBALL), so I thought I'd throw some party food at ya.

I love potato skins because the topping variations are endless.

I made the classic bacon-cheddar-sour cream-green onion version here, but I can't stop thinking about how a little drizzle of BBQ sauce would be on this or if you replaced the bacon with some BBQ pulled pork or chicken. YES.

Anyway, they're pretty easy. This is a small batch, so if you're having a party make sure to double it. Although I might be able to eat a whole plate, I set the serving size at about 3 because that's when I started to feel stuffed. They're deceptively filling!

So, happy party season and make yourself some tater skins!

Oven Baked Potato Skins

Total Recipe cost: $4.09
Servings Per Recipe: 4 (3 potato skins each)
Cost per serving: $1.02
Prep time: 15 min. Cook time: 1 hr. Total: 1 hr. 15 min.

INGREDIENTS		COST
6 small (2.5 lbs)	russet potatoes	$0.99
6 oz.	bacon	$1.50
2 Tbsp	vegetable oil	$0.06
1/4 tsp	garlic powder	$0.02
1/4 tsp	smoked paprika (optional)	$0.02
2 oz.	sharp cheddar	$0.70
2 whole	green onions	$0.22
1/2 cup	sour cream	$0.53
to taste	salt	$0.05
TOTAL		$4.09

STEP 1: Preheat the oven to 400 degrees. Wash the potatoes well and prick the skins a few times with a fork. Place the potatoes directly on the oven rack and bake for about 45 minutes or until they're tender all the way through. Cooking time will depend on the size and thickness of your potatoes. Check doneness by piercing the largest potato with a fork.

STEP 2: Meanwhile prepare the rest of the ingredients. Slice the bacon into small pieces and cook in a skillet over medium heat until brown and crispy. Drain on a paper towel lined plate. Slice the green onions and shred the cheese. In a small bowl combine the vegetable oil, garlic powder, and smoked paprika.

STEP 3: Once the potatoes are cooked, use a small dish towel to help hold the hot potatoes as you cut them in half. Use a spoon to scoop out the insides of the potatoes, leaving about 1/4 inch of potato attached to each skin. Save the scooped out potato for another use.

STEP 4: Line a baking sheet with foil. Place each scooped out potato on the baking sheet. Brush the seasoned oil over the surface of the potatoes. Use any left over residual oil on the brush to lightly coat the outside (peel side) surface of the potatoes. Sprinkle liberally with salt. Move the baking sheet to the oven and bake for an additional 15 minutes at 400 degrees to allow the potatoes to crisp up.

STEP 5: Once the potatoes have crisped and are lightly golden brown on the edges, sprinkle the shredded cheese over top. Return to the oven for 1-2 minutes or until the cheese is melted. Take the potatoes back out and top with a dollop of sour cream, crumbled bacon, sliced green onions, or any other ingredient that you'd like.


I know, there are only 10 on this plate... I'll give you three guesses where the other two went.

Step By Step Photos

Wash your potatoes well and then prick the skin with a fork. Smaller potatoes work best for this. Potatoes that are sold singularly are usually pretty large, while bagged potatoes are pretty small. These were about 3 inches long each. Bake them in a preheated 400 degree oven for about 45 minutes or until you can easily pierce them all the way through with a fork.


Meanwhile get the rest of the toppings ready, like the bacon. I found half a package (6 ounces) of bacon to be plenty for 12 potato skins. I like to slice the bacon before I put it in the skillet because it seems easier to cook (less splatter). I froze the rest of the bacon for later.


Cook the bacon in a skillet over medium heat until brown and crispy. Let it drain on a paper towel and try not to eat it all.


Season some vegetable oil with garlic powder and smoked paprika. The oil is what makes the potato skins crispy. Restaurant potato skins are deep fried, so this kind of simulates that. Also shred your cheese and slice the green onions.


Once the potatoes are soft, slice them in half with a sharp knife. I used a small dish towel to help hold them while I sliced because the potatoes are still STEAMING hot.


Use a spoon to scoop out the centers of the potatoes, leaving about a 1/4 inch around the inside of the skin. Scoring the potato with the side of the spoon will help control what comes out when you scoop.


Put the scooped out potatoes on a baking sheet covered with foil. Brush the seasoned oil liberally over the open surface of the potatoes. Use any leftover oil to lightly coat the skin side. Sprinkle the potatoes liberally with salt. Bake for 15 minutes (still at 400 degrees) or until the edges are golden and crispy).


Pull the potatoes out of the oven, sprinkle lightly with cheese, and pop them back in the oven for a minute or two so the cheese can melt.


Once the cheese is melted, pull them out and top each one with a dollop of sour cream, crumbled bacon, and sliced green onions.


Enjoy!

italian salami sandwiches $7.93 recipe / $1.32 serving

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italian salami sandwiches

$7.93 recipe / $1.32 serving

I've wanted to make these sandwiches for well over a year. Seriously, they've been hanging around in the back of my brain waiting for the perfect time. What better time than now? Sandwiches sound like the perfect thing to eat in the days leading up to Christmas and if you cut these into smaller pieces, they're the perfect appetizer or nibbles for a sandwich tray!

I used a half loaf of my homemade focaccia bread for the sandwiches, but if you're in a rush you can use store bought bread. Just be sure to get a nice crusty french loaf, ciabatta, or some other really strong bread. The sandwich needs a sturdy bread to hold up to all of the goodies.

I also had a half jar of pesto left in my fridge, so I dressed the sandwiches with that, but a nice red wine vinaigrette is a great alternative. Just sprinkle a little vinaigrette on the open sides of the bread to keep things moist.

So, before you spend $40 on a sandwich tray, consider making your own. Once you have the ingredients ready the assembly takes only a few short minutes. ...but hey, I know how stressful the holiday season is, so I won't give you the evil eye if you don't make your own ;)

Italian Salami Sandwiches

Total Recipe cost: $7.93
Servings Per Recipe: 6 large sandwiches or 12-24 appetizers
Cost per serving: $1.32 (for six)

INGREDIENTS		COST
1/2 loaf	homemade focaccia	$0.54
1/2 medium	red onion	$0.45
1/2 cup	white or red wine vinegar	$0.25
1/2 Tbsp	white sugar	$0.02
3/4 tsp	salt	$0.03
6 Tbsp	pesto	$0.99
3 Tbsp	mayonnaise	$0.25
1/3 lb.	Italian dry salami	$2.33
6 slices	provolone cheese	$1.70
1/2 (12 oz.) jar	roasted red peppers	$1.00
2 cups	spinach	$0.37
TOTAL		$7.93

STEP 1: At some point before making the sandwiches (at least one hour ahead of time, up to a couple days ahead), make the quick pickled red onions. Thinly slice the red onions and place them in a bowl or jar. Mix together the vinegar, salt, and sugar until the salt and sugar are dissolved. Pour the vinegar mixture over the onions, making sure they're all covered. Refrigerate for at least one hour, or up to a couple of days.

STEP 2: When you're ready to make the sandwiches, slice the focaccia bread into six pieces. Cut each piece through the middle to form a top and bottom. Spread the pesto over each bottom pieces (1 tablespoon for each piece) and thinly spread the mayonnaise over the top pieces (about a 1/2 tablespoon each).

STEP 3: Layer the sandwich toppings on. They don't have to be in any particular order, but I layered mine as follows: salami, provolone, pickled red onion, roasted red peppers, then spinach. See photos below for more details.

STEP 4: Place the top pieces of focaccia back over the sandwich filling and slice through again to separate the six sandwiches. If you're making a sandwich platter, you can further cut each sandwich into 2-4 pieces. Place a toothpick through each one to hold the sandwich together.

Step By Step Photos

At some point before you make the sandwiches (at least an hour ahead, up to a couple days ahead), make the pickled onions. The pickled onions are a little bit tart, a little bit sweet, a little bit salty, and a LOT yum. They add just the right amount of tang to balance the fatty salami. Slice the onions really thin and then pour the mixture of vinegar, salt, and sugar over top. Refrigerate for at least an hour or until the onions have softened (they'll also turn bright pink).


When you're ready to make the sandwiches, cut your half focaccia loaf into 6 pieces. This large piece of focaccia is about 9 x 18 inches.


Cut each piece through the center to make a top half and a bottom half. Lay the pieces out so that the edges touch - as if they were still one large piece. Spread the pesto over the bottom pieces and the mayo over the top pieces.


This is what I filled my sandwich with - a mixture of stuff I had and stuff that I bought. Italian dry salami, provolone cheese, roasted red peppers, pickled onions, and spinach.


Layer the salami pieces all over the bottom of the bread. I had bought a half pound of salami, but only ended up using about 1/3 lb. and that was plenty.


Layer on your six slices of provolone...


And then the pickled onions and roasted red peppers. Make sure to let the excess moisture drip off of both the onions and peppers before putting them on the sandwich. You don't want a soggy sandwich. I only layered half of the peppers before taking the picture so that you could see the onions, too.


Here is a closer look at the roasted red peppers if you're not sure what to look for at the store. I only used about half of this 12 oz. jar. I'll save the rest for salads, sandwiches, or soup. You can usually find these peppers near salad dressing and pickles, or near canned artichoke hearts. Or just ask for help from a store employee :)


Lastly, layer on the spinach.


Put the "lids" back on the sandwiches and use the knife to cut through the centers so that you have six separate sandwiches. If you want appetizers, cut each one into two to four pieces and use a tooth pick to keep them together.


They make a cute little appetizer!