Thrifty Kitchen

My family likes to make fun of Ga-ga (our grandma, NOT to be confused with Lady Gaga!) for her inability to let anything go to waste. She freezes milk, which she later defrosts in the microwave. You'll find a half-eaten sandwich and half a glass of wine in the fridge, because you never know when that afternoon craving for a snack and some vino will strike! She even asks to take home the extra free bread at restaurants, which she'll then freeze and find some use for in the future.

As much as we like to kid about her Depression-era tendencies, I've actually come to appreciate her thrift in the kitchen now that I'm living on a Depression-era budget. While I'm not freezing my milk or asking for the scraps at restaurants (yet) I do try to be as resourceful as possible when it comes to cooking and food shopping. Now that the cost of food is coming out of my wallet and not from a dining hall or from home, it kills me to throw out spoiled veggies or leftovers knowing that it's my money going straight to the trash.

So when I prepared a batch of pumpkin seed-cilantro pesto earlier this week, I had to put my thrifting skills to work and find ways to get the most out of my pesto without it going to waste by the weekend. The recipe is from the latest issue of Bon Appetit in which it is served atop pan-seared salmon. After three nights in a row of salmon with pumpkin seed-cilantro pesto it was time to switch it up. But what to do with the extra pesto? Well, I happened to have a few brussels sprouts in the fridge, some chicken in the freezer, and pasta in the pantry. So rather than use the pesto as a condiment, why not use it as a sauce for a pasta dish?

My pasta creation turned out to be a great success. The pesto nicely accompanied the nutty whole wheat pasta and hearty brussels sprouts. You'd never know that this dinner was pulled together with the scraps from my fridge and pantry. Being thrifty in the kitchen can push you to get more creative; and you'll be pleasantly surprised by the results (as will your wallet). I think this is a meal Ga-ga would be proud of :)

Pan-Seared Salmon with Pumpkin Seed-Cilantro Pesto, adapted from Bon Appetit
makes 3 servings plus extra pesto for the following recipe
Ingredients:
2 1/2 tsp plus 1/4 cup extra virgin olive oil, divided
1/2 cup shelled pumpkin seeds (pepitas)
1/2 cup cilantro leaves and stems
1 garlic clove, coarsely chopped
1 tbs fresh lime juice (about 2 limes)
1/4 cup water
Kosher salt and black pepper
3 salmon filets

1. Heat 1 1/2 tsp oil in nonstick skillet over medium-high heat. Add the pumpkin seeds and saute until they begin to brown and pop (about 2 minutes). Transfer seeds to paper towels to drain and let cool. Reserve oil in the skillet.
2. Pulse the pumpkin seeds, cilantro and garlic in a food processor until coarsely chopped. With the machine still running, gradually add the lime juice, 1/4 cup oil and water. Season with salt and pepper to taste.
3. Add remaining teaspoon of oil of the skillet over medium heat. Season salmon filets with salt and pepper. Add salmon to the skillet and cook until just opaque in the center, about 3-4 minutes each side. Serve salmon with pesto.

Pasta with Brussels Sprouts, Chicken & Pesto
serves 1
Ingredients:
1 cup brussels sprouts, quartered
Olive oil
Kosher salt & pepper
1 boneless, skinless chicken breast, cut into small pieces
1/2 cup dried whole wheat penne (or whatever pasta desired)
1/2 cup reserved pasta water (if needed)
Leftover pesto from above
Freshly grated Parmesan cheese, for garnish

1. Preheat oven to 425 degrees. Place brussels sprouts on baking sheet. Toss with a glug of olive oil, and a sprinkle of salt and pepper. Roast until the sprouts are tender and begin to brown, about 20 minutes.
2. Meanwhile, bring a small pot of water to a boil. Season the boiling water with salt and add the pasta. Cook until al dente, about 8-9 minutes.
3. Heat about a teaspoon of olive oil in another skillet over medium heat. Add the chicken and season with salt and pepper. Toss until all sides begin to brown.
4. Remove the skillet from the heat. Add the cooked brussels sprouts and pasta to the pan. Toss with the remaining pesto. Thin out the sauce with some reserved pasta water if needed. Top with freshly grated Parmesan cheese and serve hot.

Please Sir, May I have some More-occan?

The answer is yes, you can definitely have some Moroccan food...and lots of it!

Moroccan food is a cuisine that I always enjoy to order at a restaurant, but rarely cook on my own. Typical Moroccan spices, such as coriander, cumin, cinnamon, and saffron, are some of my favorites out there. These spices all have such distinct, deep flavors and beautiful colors that they make any meal feel special and exotic. Well last night, my friend Elana and I took a culinary trip to the exotics in her own Manhattan kitchen...

In anticipation for Glee's "Brittany vs. Britney" episode, which I have been waiting for since early spring, we wanted to celebrate with a delicious, homemade meal. I had a recipe for Moroccan Grilled Salmon saved on my computer that I've always wanted to try, but never got around to it. So with Elana and I both being adventurous cooks and eaters, this was the perfect opportunity to try it. Also being 2 girls with insatiable appetites, we knew salmon would not be enough to satisfy us; so Elana found a recipe for Moroccon Couscous from the Barefoot

Contessa. Parfait!

Elana started by making the marinade and sauce for the salmon--yogurt, garlic, olive oil, coriander, and cumin. I was in charge of all the chopping and cutting--smashing the garlic, slicing the lemon wedges, chopping the cilantro, etc. The kitchen filled with such wonderful smells. From the freshness of the cilantro, to the warmth of the cumin, it was like we were in an authentic Moroccan kitchen (well, almost).

After covering the salmon in the marinade and sticking it under the broiler, it was onto the couscous. The couscous was also very simple. We first sautéed some shallots in butter, then added chicken stock and the couscous and allowed that to cook for 10 minutes. One little mishap, however, was my failure to realize how HOT Elana's burners get...Luckily the majority of the couscous was in good condition, but there was a nice crusty layer of burnt couscous on the bottom of her pot. I feel terrible that I ruined a perfectly good pot (I'm buying you a new one!), but I think we were both relieved that we could still eat the couscous.

In the end, it was a very successful, simple, and tasteful meal. The salmon was cooked perfectly; and the sauce had such a distinct Moroccan taste from those spices--the best way to find out what Moroccan food tastes like is just to try it yourself! Despite my little cooking faux-pas, the couscous was great too--the pine nuts added great creamy, heartiness, and the raisins added a sweet touch.

Not that I'm an expert on international cuisines, but I'd say we came pretty close to makin' Moroccan in Manhattan.

Recipe for Moroccan Grilled Salmon

Recipe for Moroccan Couscous