Jun 12th
Blog » A Long Overdue UpdateFirst, I want to apologize for going so long without blogging and/or checking in. I know you guys have been wondering where we've been and what we've been up to. Let me answer a few of your questions.
-No, I (Allie) am not dead. I am alive and so is Omelette the cat.
-No, Daniel and I did not fall in love and run off together. Not to say the thought hasn't crossed our minds! (Joke)
-Yes, Economy Bites is stil alive. In a way. But unfortunately, Daniel and I have come to the decision to stop producing the show...at least for the time being. So, while the past 2 year's worth of episodes and recipes will still be available here, on our podcast, on HuffPo, YouTube, Blip.tv, TheNest.com, etc., there won't be anything new coming down the pipeline in the forseeable future.
And now to answer your new questions:
Tags: goodbye for now
May 5th
Episodes » Ep. 64: Southwestern Turkey ChiliSo here it is, our final episode! It's been up a long time, but only now am I publishing it to our official site. I hope you love it, I think it's a fabulous episode to end on.
Tags: southwest turkey, turkey chili, chili, chili with beansApr 16th
Recipes » Potato Chickpea EnchiladasINGREDIENTS
For the filling:
-1 lb white or yellow skinned waxy potatoes
-2 Tbsp olive oil
-4 cloves garlic, minced
-1 jalapeño or serrano chili, roasted and finely chopped
-1/2 large onion
-2 tsp oregano
-1 tsp ground cumin
-1 cup vegetable broth
-1 can chickpeas, well rinse and coarsely chopped
-s & p to taste
-12 corn tortillas
Green Tomatillo Sauce
Makes 4 cups sauce
Gluten/soy free
-1 lb tomatillos, husks removed and washed
-2 cloves garlic, chopped
-2 jalapeno, serrano or other green chilies, washed, sliced in half and seeded
-1 medium onion, chopped
-1/2 cup cilantro leaves, lightly packed
-1 tsp dried oregano
-2 tblsp peanut oil
-1 1/2 cups well-seasoned vegetable broth
-2 tsp sugar
-1/2 tsp salt
Cashew Crema
makes about 1 1/2 cups of sauce for a baked topping
Gluten Free
-12 oz soft silken tofu
-1/2 cup cashew nuts
-2 Tbsp lime juice
-1 Tbsp olive or peanut oil
-2 tsp cornstarch
-1 clove garlic, grated
-1 tsp salt
Tags: potato chickpea enchilada, latin food, vegan latina, terry hope romeroApr 15th
Episodes » Ep. 63: Vegan Latina!I'm so excited to unveil our collaboration with Terry Romero, The Vegan Latina! Terry is the author of many amazing Vegan cookbooks including Viva Vegan and Veganomicon!
Tags: the vegan latina, Terry Hope Romero, Viva Vegan, enchiladas, potatoes, chick peas
Apr 1st
Episodes » Ep. 62: Greek Style CasseroleEnjoy this recipe inspired by a friend of the famous Hilde (you know who you are, wink wink!)
Tags: greek food, feta cheese, greek casserole
INGREDIENTS:
-1 1/2 cup orzo
-4 cloves garlic, minced
-8 oz loose leaf spinach
-1/4 cup chicken broth
-1.5 lb ground chicken (or beef, lamb, turkey, etc)
-1 28 oz can diced tomatoes
-1 Tbsp lemon juice
-1/2 tsp dried oregano
-2 bay leaves
-1 cup crumbled feta cheese
-1/2 cup parmesan cheese
Tags: greek style casserole, ground chicken, feta cheese, orzoMar 18th
Recipes » Veal MeatballsMar 4th
Episodes » Episode 60: Mushroom Barley SoupWelcome to Kitchen Studio 2.0!
Today's episode was shot the day after I moved into the new studio, and this pot of mushroom barley soup was literally the very 1st thing I cooked in there. Pretty amazing!! Forgive me if I didn't exactly remember where everything was. It was very new.
Tags: mushrooms, mushroom barley soup, new kitchen, kitchen studio 2.0
INGREDIENTS
-1 to 2 oz dried Porcini mushrooms, chopped, liquid reserved
-1/2 TBSP butter
-8 strips bacon
-1/2 cup plus 7 1/2 cups beef broth
-3 to 4 shallots, minced
-5 carrots, sliced
-10 oz Babybella or Cremini mushrooms, chopped
-3 oz Shitake mushrooms
-1 Tbsp thyme
-1 bay leaf
-1 cup pearled barley
-2 1/2 Tbsp lemon juice
-2 Tbsp heavy cream
Tags: soup, mushroom barley soup, mushrooms, porcinis, barley