Issue 1, Number 6-June 2009
It’s hard to believe that half of 2009 is already over. Hope everyone’s enjoying the warm weather and finding ways to save money this summer. This issue has a little of this, a little of that. As it is summer, I wanted to include lots of recipes that will get you in and out of the kitchen ASAP. Thanks to the folks at both La Tortilla Factory and Thai Kitchen for some mouthwatering recipes.
Sending the Children To Camp?
Remember me telling you about the Don’t Bite Me Patches that keep bugs at bay? I reordered another box last week. While I was on their Web site, I noticed they now sell a Summer Survival Kit, just $19.99. It looks like it contains everything a child would need at camp www.dontbitemepatch.com/products/summer-survival-kit.html
If you like visiting dollar stores and love crafting, I stumbled upon this site a few weeks ago. www.dollarstorecrafts.com. Looks like it offers plenty of creative ideas using inexpensive items. Maybe you could try selling some your creations on sites like Etsy.
Okay, I know winter’s a long way off but I found this great winterization tip in a book called The Gardener’s Year by Alan Titchmarsh. He suggests putting bubble wrap around the outside faucets to prevent them from freezing. I was thinking of buying a couple of covers to do that job, but this is a freebie.
Many years ago I had a cell phone that came with a contract but for the last three years I’ve been using a prepaid one. This one came to my attention last week and I’m seriously thinking of switching. Plus, it’s from one of my favorite money saving online merchants. As with all merchandise and plans, be sure to read all the specifications and small print to see if it’s right for you www.nothingbutsoftware.com, click on cell phones.
Six years ago one of my neighbors was moving to an apartment that had hardwood floors and no carpets so she sold me her old vacuum and a ton of spare bags. Can you believe she had so many I’ve only just ran out of them? I forgot to take the model number with me when I went shopping last week which was a blessing because I went on line and got a great deal. 10 bags for $8.99 from this company www.vacuumsinc.com Fast service too!
Change in Your Pocket
Have you been on vacation or going on vacation to foreign locales? Okay, we all like to have some money leftover but not when it’s money we can’t spend at home. Check out www.thecurrencycommission.com where you can exchange some currencies to US or Canadian dollars.
Articles I liked This Month
Here are three of my favorite articles I found this month-
If you don’t think being lazy and not having enough money aren’t connected, check out this article-
I often wonder if some things are worth the money, this article addresses just that-
Gas has been heading upwards again, so it’s worth reading this one-
I have to admit one of my weaknesses is Reese’s PB Cups. Great news is they’re now available in dark chocolate and check out this. Yes, it’s another other reason is eat them www.hersheys.com/reeses/lovesyouback/details.aspx
Indulge A Little
Feeling like a little indulgence but don’t have the money? Check out this new product from Lush
The Big Hair Affair contains seven indulgent hair products for just $15. You will get a taste of three shampoos, two conditioners, one hair treatment and one styling gel – all of your choice and customized to suit your hair needs. www.lushusa.com
Don’t know about you but where I live it’s been hot, humid and I just haven’t felt like cooking anything that heats up the kitchen. So check out these quick and easy recipes-
Pan-Seared Mahi-Mahi with Mango Salsa
3 oz Mahi-Mahi fillets
1 teaspoon plus olive oil
¼ teaspoon black pepper
1 teaspoon kosher salt
2 tablespoons diced fresh mango
3 tablespoons tomato salsa, home-made or store-bought
1 oz green lettuce leaves, remove the stem
2 La Tortilla Factory tortillas or wraps
1.Preheat a sautéed pan and brushed the Mahi-Mahi with oil, black pepper and salt and cook over high-medium heat for 2-3 minutes on each side or until cooked through. Cut into a 1 inch thick slices.
2.Meanwhile, combine the diced mango and tomato salsa in a bowl and mix well.
3.Place a lettuce leaf on each warm tortilla, spread half of Mahi-Mahi and 1 tablespoon plus of mango salsa on top. Fold the sides over the filling and roll into a wrap or taco.
Ground Turkey Sloppy Joes
Preparation time: 10 minutes cooking time: 10 minutes
1 tablespoon olive or canola oil
¼ cup coarsely chopped onion
8 oz or 1 cup ground turkey
1 tablespoon all-purpose flour
½ teaspoon garlic salt or more to taste
¼ teaspoon fresh ground black pepper
¼ teaspoon chili powder, optional for spicy
½ teaspoon plus Worcestershire sauce
¼ cup ketchup
¼ cup water
2-4 La Tortilla Factory tortillas
¼ cup shredded lettuce
3 tablespoons crumbled queso cheese or feta cheese
¼ cup salsa, optional
1.Preheat a sauce pan, add the oil and onion and cook over medium heat for 30 seconds or until the onion turn soft, add the turkey and cook for 1-2 minutes or until the meat is no longer red-color.
2.Sprinkle the flour over the meat, stirring to break-up to pieces. Season with salt, pepper and chili powder if using to taste. Add the Worcestershire sauce, ketchup, water into the mixture and simmer over medium-low heat for 1 minute or so.
3.To plate-up, place half of meat mixture on a warm tortilla and sprinkle a handful of lettuce, cheese, and salsa on top. Fold in half and serve.
For easy variation – use ½ package of sloppy joe mix (store-bought) and eliminate the seasoning ingredients.
Rotisserie Chicken with Smoked Cheddar Quesadilla
Preparation time: 10 minutes Cooking time: 10 minutes
1/2 cup shredded rotisserie chicken, Store-bought
2 tablespoons coarsely chopped yellow onion or 2 tablespoons onion flakes
¼ teaspoon garlic salt
¼ teaspoon freshly ground black pepper
¼ cup finely dices red bell pepper
2 tablespoons minced cilantro
1 tablespoon olive oil
2-4 La Tortilla Factory tortillas
½ cup shredded smoked Cheddar cheese
¼ cup salsa of choice
1.In a mixing bowl, combine the chicken, onion, garlic, salt and black pepper, red bell pepper and cilantro in a bowl and mix well. Divide into four portions.
2.Meanwhile, preheat a sautéed pan, and add 1 teaspoon of oil, place one tortilla on the pan.
3.Spread 2-3 tablespoons of chicken mixture and 2 tablespoons cheese on the tortilla, then place another tortilla on top, or alternately, place one tortilla and filled with chicken mixture and cheese and fold into half. Cook over medium-low heat for 1 minute or until the cheese is melted and tortilla is slightly brown. Using a spatula, flip the tortilla to other side and cook to light brown.
Continue to cook the remaining tortilla. Cut in half and serve with salsa.
For more recipes using tortillas, check out www.latortillafactory.com
Shrimp & Papaya Salad
Prep Time: 20 minutes
Cook Time: 5 minutes
2 tablespoons vegetable oil
1 pound large shrimp, peeled and deveined
1/4 cup fresh lime juice
3 tablespoons honey or sugar
2 tablespoons Thai Kitchen® Premium Fish Sauce
2 teaspoons minced ginger
1 teaspoon Thai Kitchen® Spicy Thai Chili Sauce
3 green onions, thinly sliced
1 package (6 ounces) mixed salad greens
1 firm ripe papaya, peeled and thinly sliced (2 cups)
1 medium red bell pepper, cut into thin 1-inch strips
1/4 cup fresh cilantro leaves
1/4 cup dry roasted peanuts
1.Heat oil in large skillet or wok on medium-high heat. Add shrimp; cook and stir 2 minutes or just until shrimp turn pink. Remove shrimp to plate to cool.
2.Meanwhile, for the Thai Vinaigrette, mix lime juice, honey, fish sauce, ginger and chili sauce in small bowl until well blended. Stir in green onions.
3.Toss salad greens, papaya and bell pepper in large bowl. Divide salad mixture among 4 plates. Top with cooled shrimp. Drizzle with Thai Vinaigrette. Sprinkle with cilantro and peanuts.
Makes 4 servings.
Chicken Pad Thai
Prep Time: 10 minutes
Cook Time: 10 minutes
4 ounces Thai Kitchen® Stir-Fry Rice Noodles
2 tablespoons vegetable oil, divided
1 egg, lightly beaten
4 ounces boneless skinless chicken breasts, cut into thin strips
6 tablespoons Thai Kitchen® Original Pad Thai Sauce
2 green onions, thinly sliced
1/2 cup bean sprouts
1/4 cup coarsely chopped unsalted peanuts
Fresh cilantro sprigs and lime wedges
1.Bring 4 cups water to boil in medium saucepan. Remove from heat. Add rice noodles; let stand 8 to 10 minutes or until noodles are soft but firm. Rinse under cold water; drain well. Set aside.
2.Heat 1 tablespoon of the oil in large skillet or wok on medium-high heat. Add egg; scramble until set. Remove from skillet. Add remaining 1 tablespoon oil to skillet. Add chicken; cook and stir until cooked through. Add rice noodles, Pad Thai sauce and green onions; cook and stir 3 to 4 minutes or noodles are tender.
3.Stir in bean sprouts and scrambled egg. Place noodle mixture on serving platter. Sprinkle with peanuts. Serve with cilantro sprigs and lime wedges.
Makes 2 servings.
Variation: Prepare as directed, substituting 4 ounces peeled and deveined shrimp or cut-up vegetables or cubed tofu for the chicken.
For more Thai recipes, check out www.thaikitchen.com
Next month-Travel bargains, thinking ahead to fall.
Take Care and thank you for all the wonderful e-mails you send about how Budget Smart Girl helps you save money.