Arugula with Apples and Prok

Super simple and delicious.

1 1/2 cups arugula
1 Apple, cut into pieces
2~3 oz pork, cooked and chopped
Balsamic vinegar, olive oil
Salt and Pepper

Toss everything together and serve.

(P.s. Chicken or shrimp would work just as well)

Shrimp Fried Rice

Sometimes I crave fried rice but knowing how much it costs at restaurants I’m never really willing to pay as much as they want. While watching a Japanese cooking show one time a chef said that the trick to flaky fried rice was to soak day old rice in scrambled egg. That’s what I did here as well as giving it a Korean twist.

Ingredients:

• ¾ Cup day old jasmine rice
• 2~3 stalks (?) baby bok choy, chopped
• A handful of snow peas, cut in half
• ½ medium onion, sliced
• 8 small/medium sized shrimp
• 2 eggs, scrambled
• Soy Sauce
• Korean Pepper Paste (Gochujang; http://en.wikipedia.org/wiki/Gochujang)
• Salt and Pepper, to taste

1) Peel and devein shrimp.

2) Into scrambled egg add a couple tablespoons of soy sauce and gochujang.

3) Add day old rice to the egg mixture.

4) Into a large skillet (wok if you have one) heat oil (vegetable or peanut) and cook shrimp. As the shrimp is turning pink add vegetables.

5) Once shrimp and vegetables have cooked through add rice.

Serve.

(If very sensitive to gluten, use Tamari instead of Soy Sauce.)

Thai Style Beef with Rice (Pho) Noodles

Thai Style Beef with Rice Noodles

Ingredients:

• A handful of rice (pho) noodles
• 1/3 pound steak for stirfry, sliced thinly
• 1 bell pepper sliced into matchsticks
• 1 Hot pepper
• A couple gloves of garlic
• A handful of basil leaves, torn
• A couple table spoons of fish sauce
• A couple tablespoons of soy sauce
• A tablespoon of sugar

1) Follow directions on package and cook noodles.

2) Heat a few tablespoons of oil in a skillet, add garlic.

3) Once oil is hot add beef.

4) Add peppers (bell and hot) to pan.

5) Combine fish sauce, soy sauce, and sugar. Add to pan.

6) Add basil.

7) Add noodles.

Plate.

Cost: About $2.50 for two servings. 

Zebra Steak. Not really.

Is it a zebra eggplant? Zebra steak?  Oh, it’s just steak and eggplant.

Ingredients:

• 1/2 lb chuck steak
• 1 small eggplant
• Radish greens
• The chef that I watched a cooking demonstration talked about how radish greens are like any other green. Fibrous and a little bitter. Cook them just like any other greens.
• Assorted spices; I used salt, pepper, onion powder, garlic powder, and paprika.            

1) Make a dry rub out of the spices. I used about ½ tablespoon of each. Generously rub all over the steak.

2) On a hot pan (I used a grill pan) place the steak and eggplant. Get a nice beautiful  sear on  the entire steak. I was aiming for medium-rare. If aiming for something more cooked after the sear you can place it on a baking pan and stick it in an oven at about 350 degrees.

3) I drizzled oil, salt, and pepper over the eggplant and added them to the grill as well.

4) In a small fry pan add oil and add the radish greens. Salt and pepper.

5) Plate. I finished off by drizzling a little soy sauce over the plate.

Too lazy to do the math…
Oops? Lol.

Pickled Watermelon Rinds

Ingredients:

• Salt
• ¼~½ cup sugar
• ½ Serrano pepper
• A couple stalks green onion
• 1 ½ cups vinegar
• A couple cloves of garlic

I had pickled watermelon rinds at a restaurant one time and I really wanted to attempt it myself. Instead of throwing away the watermelon rinds from the melon salad I decided to pickle them.

1) Carefully peel the green skin off of the watermelon rind. I used a vegetable peeler. Be very careful.

2) In a bowl of cold water add salt, enough to make the water taste like the ocean.

3) Allow watermelon rind to brine for at least a few hours if not overnight. Drain the water.

4) Once brined add rind to a mixture of about equal parts vinegar and water with sugar add. If desired, you could boil the rinds in the water and vinegar but I like the crunch of the rinds.

5) Add sliced Serrano peppers, sliced green onions, and garlic to vinegar. Allow to sit for a couple of hours to pickle.

Easy. Breezy. Beautiful*. Melon Salad.

*Not to be confused with CoverGirl Cosmetics.

Melon Salad

When I went to the Farmer’s Market there was a cooking demonstration by Bay Area chef Stephanie Rosenbaum. She made this beautiful summer salad and I just had to make it. To see her original recipe go to www.sjrosenbaum.com 

I guess I forgot to take a picture of the ingredients…

Ingredients:

• 2~3 cups Watermelon, cubed
• 2 cups Cantaloupe, cubed
• ¾ cups Radishes, cut in half and sliced
• 3 stalks celery, sliced
• Large handful basil, roughly chopped
• Large handful cilantro, roughly chopped

Dressing:

• A couple tablespoons sugar
• A couple tablespoons fish sauce
• Juice of 1 Lime
• Small nub of ginger grated
• Salt, to taste

1) Toss all the fruits, vegetables, and herbs together.

2) In a separate dish mix the dressing together. Adjust the amount of each ingredient to taste.

3) Toss everything together.

Eat alone or serve alongside a piece of pan seared fish. Or any other appropriate protein.

Cost breakdown:
Watermelon: $1.33/3= $0.44
Cantaloupe: $0.58/2= $0.29
Radishes: $0.49/2= $0.25
Celery: $0.89/10= $0.09
Basil: $1.09/3= $0.36
Cilantro: $1/3= $0.33
Lime: $0.10
Ginger: $0.10
Fish sauce& Sugar: Not that I expect most people to have fish sauce on hand (like sugar), a couple tablespoons out of a big bottle is very hard to calculate so…

Total: $0.44+$0.29+$0.25+$0.09+$0.36+$0.33+$0.10+$0.10=$1.96 for three or so servings

(Actual) Chili this time

I can seirously get down on a bowl of classic chili.

Ingredients:

• ½ pound ground pork
• 2 cups of assorted beans (I used red and black, that I froze from Red Beans and Rice and black beans from when I made Deconstructed Chili)
• 2 slices Applewood Smoked Bacon
• “Marinara” Sauce from Calzones (Check)
• 3 cloves garlic
• Ancho Chili Powder
• Smoked Paprika
• Salt and Pepper to taste

1) Chop bacon and garlic. Add to a pan.

2) Once bacon has rendered, add ground pork.

3) In a pot heat tomato sauce.

4) To sauce, add beans and about a cup of water if there’s not enough liquid.

5) To ground pork add paprika and ancho chili powder to taste.

6) Once pork is cooked through add to tomato sauce and beans.

7) Add salt, pepper, and more chili powder to taste.

8) Simmer until some water has cooked off and chili has thickened.

Serve with chopped onions and grated cheddar cheese (optional).

Cost breakdown:
Pork: $2.40
Bacon: $0.46x2= $0.92
Beans: $0.32+$0.25= $0.57
Marinara Sauce: Negligible since the cost was already absorbed into the Calzones
Garlic: $0.06x3= $0.18
Chili Powders: So hard to calculate -_-

Total: $2.40+$0.92+ $0.57+$0.18= $4.07 +small cost of chili powder for multiple servings
Side note 1: The total cost will be slightly more if making the tomato sauce fresh, or if using the optional garnishes. 

Roasted Brussels Sprouts

Why does everyone hate Brussels sprouts? They’re so yummy, especially roasted. This recipe is super simple and definitely the definition of delicious “rustic” cooking.

Ingredients:

• About half a pound of Brussels sprouts, cut in half 
• 1 ½ cup cherry tomatoes, cut in half
• 1 slice thick cut Applewood smoked bacon
• Salt and Pepper

1) Cook bacon in a pan. Once crispy and fat has rendered out remove bacon.

2) Toss brussel sprouts and tomatoes in bacon fat. Salt and pepper.

3) Place on a baking tray and roast at 375~400 degrees for about 20 minutes or until tomatoes have softened and Brussels sprouts have a charred just a bit.

4) Chop reserved bacon and sprinkle on top.

Cost Breakdown:
Brussels Sprouts: $0.83
Tomatoes: $0.89/2= $0.45
Bacon: $0.46

Total: $0.83+$0.45+$0.46= $1.74
This would also make a great side dish to a side of protein!

Sometimes I really miss home Part 2 of 2

Another “I miss San Diego” Recipe

Ingredients:

• 8 Extra Small Avocadoes, or as many medium or large ones as you want
• ¼ Medium Onion, diced
• Juice of 1 Lime
• The acidity in lime/lemons prevent avocados, bananas, and apples from oxidizing and turning brown too quickly
• ½ Jalapeno, seeded and de-veined based on preference 
• Salt

1) Cut avocados in half, remove seeds.
Side note 1: An easy way to pick a ripe avocado is to push a little bit into the fruit. It should give a little bit to the touch but not too soft. If the market doesn’t have any ripe avocados either wait for ripe ones or take the unripe avocados and stick them in a brown grocery bag for a few days.

Side note 2: An easy way to harvest avocado meat is to use a spoon and scoop out flesh.

2) Combine all ingredients. I used a potato masher to easily pulverize the avocados.

Cost Breakdown:
Avocadoes: $0.10x8= $0.80
Onion: $0.20/4= $0.05
Lime: $0.10
Jalapeno: $0.08/2= $0.04

Total: $0.80+$0.05+$0.10+ $0.04 =$0.99

Sometimes I really miss home Part 1 of 2

I’m originally from San Diego and therefore a huuuuuuuge fan of Mexican food. I gotta be real with everyone, the Mexican food in Northern California just isn't the same. To fix my cravings I decided to make some salsa. You can’t do much better than some fresh salsa/pico de gallo (unless it's the pico de gallo that you're Mexican friend's grandma made, because that is bar none the best).

Ingredients:

• 1 cup cherry tomatoes, diced.
• ¼ medium onion, diced.
• 3 cubes frozen cilantro (or fresh)
• 2 cloves garlic
• Juice of 1 lime
• ½ Jalapeno, seeded and deveined based on preference
• Salt, to taste

1) Combine all ingredients. Serve with chips, or tacos, or on top of really anything that needs a bright acidic punch.

Delicious!

Cost breakdown:
Tomatoes: $0.89/2= $0.45
Lime: $0.10
Garlic: $0.06x2 cloves= $0.12
Onion: $0.20/4= $0.05
Jalapeno: $0.08/2= $0.04
Cilantro: $0.015x3 cubes= $0.05

Total: $0.45+$0.10+$0.12+$0.05+ $0.04+ $0.05= $0.81

Just Keep Swimmin'...

Or you'll get caught in a net (or a fishing pole?) and get eaten by a human.

Ingredients:
2 Mackerel Fillets
Salt

Filleting a Mackerel:
1) Take a paring and slit the stomach, throw out all the guts and rinse the fish.

2) Take a kitchen knife and cut into the fish behind the head/right behind the main body's fin
3) Take paring knife (again) and cut down the spine

4) Slowly move knife along the bones and through the fish.
5) Repeat on other side

6) Cut each fillet into halves
I learned from watching this youtube video. Beware though, the instructions are in Japanese. He's also a pro and probably uses a really nice knife. Lol.

To cook:

1) Generously coat each side of fillet with salt.
Side note II: Because of the natural oily-ness of mackerel, it doesn't really need much.

2) Skin side down, place fillets into a hot pan. Flip over when skin easily peels away from pan. 

I served it over some of the leftover rice porridge I had but it would go well with regular white rice and a salad as well. It's a simple dish.

Cost:
1/2 Mackerel: $2/2= $1

Total:
$1+Rice Porridge

Vietnamese Comfort Food

Vietnamese Inspired Rice Porridge with Chicken (and maybe a Poached Egg)

Ingredients:

Porridge:

• ½ Cup Thai Jasmine Rice
• 1/3 (about 4~5 oz) Grilled Chicken Breast
• 1/8 small head of nappa cabbage
• Small piece of ginger
• 4 cubes frozen cilantro or fresh equivalent (not pictured)
• Salt and Pepper
• Chopped green onion for garnish
• An egg per serving (optional)

Soy-Lime Sauce:

• Lime juice from half a lime
• A couple tablespoons soy sauce (I used low sodium)
• A tablespoon sugar
•  I’m assuming most people have normal sugar lying around

Porridge:
1) Boil about six cups of water and add rice.

Side note I:You want around 10~12x the amount of rice you plan to cook.

2) Add chopped up cilantro and ginger. Stir occasionally for about an hour.

3) Add salt and pepper.

Sauce:
1) Combine lime juice, soy sauce, and sugar.

Poaching an egg:
1) Boil water and then reduce to a simmer, add a bit of vinegar.
Side note II: Vinegar is optional. It helps eggs to remain together, but not necessary.

2) Take a utensil and create a whirlpool with the water.
Side note III: This make is so that when you drop the egg in, the whirlpool will contain the egg in the center instead of spreading out.

3) Quickly drop the egg in the water.

4) With a slotted spoon pull out the egg after 2~4 minutes.

Plating:

Ladle porridge in bowl. Layer with chopped nappa cabbage, grilled chicken, poached egg and green onions. Pour a small amount of sauce over it.

Cost breakdown:

Porridge:

• Jasmine Rice: $1.32/4= $0.33
• Chicken: $1.19 x 0.33= $0.39
• Nappa Cabbage:  $0.52/8= $0.07
• Ginger: $0.20/5= $0.04
• Cilantro: $0.39/28= $0.015 $0.015x4= $0.06
• Green onion:$0.25/4= $0.06

Sauce:

• Soy Sauce: $3.19/20= $0.16 $0.16x2= $0.32
• Lime: $0.10/2= $0.05

Optional Poached Egg:

• $2.79/12= $0.23

Total (without Poached Egg): $0.33+$0.39+$0.07+$0.04+$0.06+$0.06+$0.32+$0.05= $1.32
Total per serving (without Poached Egg): $1.32/3= $0.43
Total per serving (with Poached Egg): 0.43+$0.23= $0.66

Asian (?) Pork Stew

One pot wonder dish.

Ingredients:

• ½ pound pork ribs
• 2 medium russet potatoes
• 2 small/medium carrots
• ¼ small head nappa cabbage
• 1 tomato
• 1 8oz can tomato sauce
• ½ cup Thai Jasmine Rice
• a large chunk of ginger
• a few stalks of green onion

1) Chop up potatoes and carrots

2) Take a small pot of boiling water and dump potatoes, carrots, and pork in.

3) Once potatoes and carrots have softened and pork is cooked add tomato sauce and rice.

4) Grade/chop up ginger, add to pot.

5) Roughly chop green onion and nappa cabbage. Add to pot.

6) Once rice is cooked through, stew is done. Serve and enjoy!

Cost breakdown:

• ½ lb pork ribs: $2.11/2= $1.05
• Potatoes: $0.06x2= $0.12
• Carrots: $0.07x2= $0.14
• Nappa Cabbage: $0.52/4= $0.13
• Tomato: $0.25
• Tomato sauce: $0.69
• Jasmine Rice: $1.32/2= $0.66
• Ginger: around $0.40
• Green onion: $0.25/3= $0.08

Total: $1.05+$0.12+$0.14+$0.13+$0.25+$0.69+$0.66+$0.40+$0.08= $2.21
Total per serving: $2.21/3 maybe 4, $0.50~$0.70 per serving

I still wish I was Southern (but really).

So… Within my friend group it’s no secret that I love Popeye’s (but really, it’s the best fast-food fried chicken that you can get) and one of the reasons why I love Popeye’s is their red beans and rice.

But I thought I could do one better.

Ingredients:

• ½ pound of Pork ribs
• 1 Cup red Beans
• 1 Cup long grain rice
• ½ red bell pepper
• ½ onion
• a few stalks of celery
• ¼ can of tomato sauce 
• Italian Seasoning
• 3 cloves of garlic
• Salt and Pepper

Side note I: If I was doing this the right way, I would be using ham hocks. But I couldn’t justify buying the extraordinary quantity that each package of ham hocks was in. I just don’t need that much. So I decided to use ribs instead since they still have bones (which is where the yummiest meat is on almost all animals) and a decent amount of fat that will lend flavor to the final product.

1) Chop up garlic and the holy trinity.
Side note II: I really should rename this since I always use the trinity in conjunction with garlic. The holy quad?

2) In a skillet cook the holy quad until vegetables are sweating and give off a beautiful smell (hence the vegetables being called aromatics). 

3) Add the pork pieces and brown off all of the edges.

4) In a pot take some oil (I used some butter) to toast the rice.

5) Add the holy quad and browned off pork.

6) Add red beans.

7) Add as much boiling water as needed to cook the rice through. Consistently stir.

8) Add tomato sauce and a generous helping of Italian seasoning as well as salt and pepper.

9) Once cooked, let simmer to allow flavors to develop.

10) Serve.

Cost breakdown:

• ½ lb of pork spare rib: $2.11/2= $1.05
• 1 cup red beans: $0.97/3= $0.32
• 1 cup long grain rice: $0.57
• ½ red bell pepper: $0.25/2= $0.12
• ½ onion: $0.20/2= $0.10
• Celery: $0.89/4= $0.22
• ¼ can tomato sauce: $0.99/2= $0.25
• Garlic: $0.03x3= $0.09

Total: $1.05+$0.32+$0.57+$0.12+$0.10+$0.22+$0.25+$0.09=$2.72
Cost per serving: $2.72/4? 5? 6? I’m not sure how much this should have served but I ate this for about three days straight. This will serve a lot of people. Or last a long time. Trust me. 

Citrus Slaw with Chicken

I wanted something easy and fresh. This is what I came up with.

Ingredients:

• Cooked Chicken (about ½ cup- ¾ cup)
• 1/8 of a head of cabbage
• 1 carrot
• ½ lime
• 1 orange
• 2 block of cilantro
• Salt and Pepper

Side note I: I hate that when I buy a bunch of cilantro I always end up throwing a way a bunch. I saw online that you can take cilantro and freeze it in water so that’s what I did with all of it. It ended up filling two ice trays.

1) Unfreeze cilantro and drain (or use fresh).

2) Shred cabbage and carrot.

3) Toss together cilantro, cabbage, carrot, and chicken together.

4) Add salt and pepper.

5) Squeeze lime juice over mixture.
Side note II: Before you cut your lime, apply pressure and roll over a counter to increase juice. You can also microwave it for about 15 seconds. You can also use a juicer/poke the flesh of the lime to increase juice yield.

6) Segment orange and toss with the rest.

7) Serve.

Cost breakdown:

• Chicken: We’ve been over my chicken meat picked from my broth carcass. I’m not doing that math. Lol.
• Cabbage: $0.78/8= $0.10
• Carrots: $0.59/8= $0.07
• Lime: $0.15/2= $0.08
• Orange: $1.19/5= $0.24
• Cilantro: $0.39/28= $0.015 
• $0.015x2= $0.03

Total: $0.10+$0.07+$0.08+$0.24+$0.03=$0.52