budgetsmartgirl

It’s Meatless Monday-Vegetable Paella

In Meatless Mondays on July 28, 2014 at 1:41 pm

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When I was growing up in England our summer vacation was usually a trip to the beautiful Spanish island of Mallorca. It’s been many years since I’ve been there but some of the new to me foods I got to try for the first time have always stayed in my mind. One such dish is paella. I’ve had a couple of attempts to make it myself but could never quite match the taste. To my surprise while I was searching on the Vitacost site I came across paella rice that’s premade with all the great spices needed for this dish. It was on sale so I thought I’d give it a try and make a vegetable paella for a Meatless Monday dish. I was pleased with the result and this rice which really compliments the vegetables and brings out their taste. If you’re not using this product I’d try brown rice and add some paprika and turmeric to give the rice the golden look and taste. I’m including a link to the product just in case you want to give it a try and it looks like it’s still on sale-

 

http://www.vitacost.com/vitacost-whole-food-paella-rice-non-gmo-12-oz-340-g-2

 

 

 

1 cup Vitacost Paella rice (make as per package instructions)

 

Oil for sauteeing

 

2 cobs of corn, cooked and broken into thirds

 

1 can stewed tomatoes

 

1 onion, peeled and chopped

 

2 zucchini, chopped

 

1 cup chopped green beans

 

1 red pepper, seeded and chopped

 

Salt and pepper

 

While the paella rice is cooking, in a large saucepan and over medium high heat, heat the oil and add the onion, cook until it’s slightly softened and then add the red pepper and zucchini.

 

Add some pepper and salt to taste and continue cooking until the mixture is slightly browned and the vegetables tender.

 

Add the stewed tomatoes and mix everything together. Add the corn and then pour on top of the rice and mix everything together.

 

Serve immediately.

 

Serves 4

 

 

 

 

Friday Round Up-Canning Recipes

In Uncategorized on July 25, 2014 at 9:20 pm

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A very brief Friday round-up because we had a power outage this morning and I’ve been playing catch up all afternoon. I’d planned to post a few recipes but haven’t had time so look for those next week. One’s a refreshing drink and the second one is a homemade peach and ginger jam that you make in the microwave.

Speaking of canning here’s an article I just found on Mother Earth Living with three easy recipes to try-

 

http://www.motherearthliving.com/food-and-recipes/food-preservation/home-canning-recipes-zmoz14jazpit.aspx

 

Back to school sales are everywhere and if you want to jazz up the brown bag lunch I saw these homemade tie dye bags you can make ready for when the school year begins again-

http://www.favecrafts.com/Back-to-School-Kids-Crafts/Tie-DyeLunchBags-from-Tulip/ml/1

 

Happy saving and have a fun weekend.

It’s Meatless Monday-Salsa Inspired Mac Salad

In Meatless Mondays on July 21, 2014 at 3:24 pm

 

OLYMPUS DIGITAL CAMERASometimes recipes are created when I’m cleaning out the fridge ready for the following day’s shopping expedition.  This one came about just that way. Red peppers, a jar of jalapeno peppers, tomatoes, cilantro, and in the pantry, half a box of elbow macaroni.  Throw them all together, add some dressing, load the final result into some lettuce leaves or use a side salad and you have a cheap and easy summer lunch or supper.

4 cups cooked elbow macaroni (I use whole wheat because I think the flavor and texture is better)

¼ cup chopped fresh cilantro

2 medium sized tomatoes, cored and chopped

1 small red pepper, deseed and chopped

1 tablespoon of chopped jarred jalapeno peppers plus about a teaspoon of juice from the jar

Pinch of salt

¼ cup sour cream

¼ cup mayonnaise

In a large bowl add macaroni and then fold in the tomatoes, pepper, jalapeno pepper and juice, cilantro and salt. Mix well and then add the sour cream and mayonnaise and make sure everything is well coated. Test taste and add salt if necessary.

Chill for about 30 minutes before serving.

Serves 4

 

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