Saturday, February 20, 2016

S'mores with Homemade Graham Crackers

During Snowzilla, there wasn't much to do except roll around in the snow and bake, a lot. However, only a combination of boredom and a graham cracker shortage at the corner store would cause me to bake graham crackers. That, and the promise of s'mores over a fire pit in a backyard full of more than 2 feet of snow. I don't know if I would make them again (except under similarly desperate circumstances), but it's nice to know that I can.

3 cups whole wheat flour
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp cinnamon

8 Tbsp butter
1/2 cup + 3 Tbsp honey

1. Sift together flour, salt, baking powder, and cinnamon into a bowl
2. Melt together the butter and honey. Pour this into the dry ingredients.
3. Mix with a fork, then push the dough together with your hands Don't knead or over-mix. Place the dough on a lightly-floured surface, and roll with a floured rolling pin to 1/8" thick. Cut into rectangles approximately 1 1/4" x 3" in size with a knife, and prick them with a fork. Place on a lightly-greased baking tray, and bake for just 10 minutes in a 375 degree oven. Cool on a rack.

Allergens: wheat, gluten, milk
Nutrition (1/12 recipe): 228 calories, 8 g fat, 5 g saturated fat, 20 mg cholesterol, 120 mg sodium, 12 mg potassium, 38 g carbohydrates, 4 g fiber, 16 g sugar, 4 g protein, 6% vitamin A, 0% vitamin C, 2% calcium, 1% iron
Cost (1 recipe): $6.02 

Saturday, February 6, 2016

Spanish Rice/ Arroz Espanol

Since I started working full-time last September, I have relied heavily on leftovers to save me money and keep me eating healthy during the work week. This was one of the best leftover meals I have made so far. When combined with a 4-pack of chicken sausage, this recipe made about 4 1/2 meals for me last week. The flavors of the Spanish rice meld together making it more rich every extra day it hangs out in the fridge. That being said, I still want to experiment with adding other spices and perfect this dish which is sure to be a favorite. Future additions might include chili powder, oregano, garlic, fresh cilantro, hot sauce, or lime juice. I will keep you posted!


1/4 cup olive oil
1 large onion, finely chopped
2 bell peppers, seeded, ribs removed, and diced
2 ribs celery, finely chopped (optional)
3 cloves garlic, minced
1 cup long-grain brown rice
1 14.5 oz can diced tomatoes
2 cups water
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon cumin


Heat the olive oil in a large frying pan over medium heat, then add the onions, green peppers, and celery and sauté until soft, about 5 minutes. Add the garlic and cook for another minute while stirring. Add the rice and stir together to mix. Add the diced tomatoes and the water carefully. Season with the salt and pepper, and add the cumin. Bring to a boil, lower the heat, cover, and simmer for 40 to 50 minutes, until the rice is done, stirring once or twice.

Adapted from:

Allergens: none
Nutrition (no meat): 184 calories, 13 g fat, 2 g saturated fat, 80 mg sodium, 149 mg potassium, 17 g carbohydrates, 2 g fiber, 2 g sugar, 2 g protein, 20% vitamin A, 109% vitamin C, 3% iron, 2% calcium, 24% manganese
Nutrition (with 1 chicken sausage link): 324 calories, 19 g fat, 4 g saturated fat, 50 mg cholesterol, 550 mg sodium, 148 mg potassium, 21 g carbohydrates, 2 g fiber, 2 g sugar, 17 g protein, 30% vitamin A, 134% vitamin C, 7% iron, 4% calcium, 24% manganese
Cost (no meat): $1.80/ serving
Cost (with 4 chicken sausage links/ recipe): $3.20
Calculations are based on 4.5 servings per recipe.