budgetsmartgirl

Friday Round-Up-Almost Halloween

In Friday Round Up on October 24, 2014 at 7:15 pm

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Another busy week so once again another quick Friday round-up.

I can’t believe we’re edging toward the end of October. The holidays are just around the corner and I’ll be putting together my annual Budget Smart Girl Gift Guide. So, as always, if you know of anything that would make a great budget smart gift, leave a comment or e-mail me. It could be an item someone makes on a site like Etsy or something you’ve purchased that you think is great value.

Halloween on Friday which means next weekend lots of items will be on sale. Stock up for next year and buy discounted candy to use in holiday baking.

Lots of things on sale in the produce department this week, apples, (get them while they’re still around) squash, kale and baking potatoes which make a quick and low cost meal.

Found this one the Web if anyone’s thinking about buying a space heater this winter-

https://homes.yahoo.com/news/best-space-heaters-100-less-203000720.html

Happy savings and have a good weekend.

 

It’s Meatless Monday-Fiesta Eggs

In Meatless Mondays on October 20, 2014 at 1:14 pm

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This one could be a breakfast, lunch or a quick, light supper. Pantry staple items, ten minutes of your time and you have a meal. Serve this with hash browns or cubed pan-roasted potatoes, more salsa and some sour cream.

1 15 ounce can chili beans, drain slightly

4 pieces of bread, toasted

1/3 cup salsa

1/3 cup shredded cheese

4 eggs

 

Pre-heat oven to 375 degrees.

Spray four ramekin dishes with non-stick cooking spray and place on a baking sheet.

Break up pieces of toasted bread and place at the bottom of each ramekin dish.

Spoon the chili beans on the toast.

Break on top of the beans.

Spoon a couple of tablespoons of salsa on each egg.

Sprinkle a couple of tablespoons of cheese on top. (Reserve some for later)

Bake in the oven for about ten minutes or until the eggs are set.

Remove and sprinkle on the remaining cheese.

Serve immediately.

Serves 4.

 

It’s Meatless Monday-Cranberry-Orange Kale Salad

In Meatless Mondays on October 13, 2014 at 2:44 pm

Kale always seems to be on sale, but the price per bunch dips even lower around this time of the year. It’s a superfood too which makes it a nutritional powerhouse. However, two things I’ve found are, one; it can often be bitter. Two, it gives your mouth a workout because of the chewiness of this veggie.

I’ve found a couple of ways to overcome these problems. One is to cook it before I add it to things like soups. And the second way, which I used in this week’s Meatless Monday recipe, is to add some salt (for want of a better word), and then massage it. It turns the kale into a deep green veggie, almost like cooking it because it reduces it down to size too. Best thing is the salt removes any hint of bitterness and makes this veggie a little less chewy.

I like to pair kale in salads with oranges but for this one I took a short cut and used a can of mandarin oranges in my pantry supply. The liquid doubles as the base for the dressing so nothing goes to waste.

1 bunch of kale, washed, stalks removed (keep them for making stock), cut the leaves into small shreds

½ teaspoon salt

1 11 ounce can mandarin oranges (Drain them but reserve the liquid)

½ cup dried sweetened cranberries

½ cup crumbled feta cheese

Splash of vinegar (I used white balsamic vinegar for this one but rice wine vinegar would be perfect too)

Good pinch of pepper

About ¼ cup oil.

Place the shredded kale in a large bowl and add the ½ teaspoon of salt. Using your hands ‘massage’ the kale until it starts to reduce down and releases a liquid.

Place the kale in a strainer and drain all the liquid.

Place the drained kale in a bowl and add the slices of mandarin oranges and cranberries. Toss everything together.

Pour the reserved liquid from the mandarin oranges into a measuring cup and add some water so the amount totals about ½ cup.

Add the splash of vinegar and the pepper.

With a whisk slowly add the oil until everything is well blended. Taste test and add some more pepper and salt if needed.

Pour the dressing over the kale mixture and then add the crumbled feta cheese.

Serve immediately.

Serves 4.

 Happy Thanksgiving to everyone in Canada.

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