Economy Bites on the latest Economy Bites episodes, blog posts, and recipes.enSun, 12 Jun 2011 16:17:02 -0400A Long Overdue Update<p><span style="font-size: small;">First, 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.</span></p> <p><span style="font-size: small;">-No, I (Allie) am not dead. I am alive and so is Omelette the cat.</span></p> <p><span style="font-size: small;">-No, Daniel and I did not fall in love and run off together. Not to say the thought hasn't crossed our minds! (Joke)</span></p> <p><span style="font-size: small;">-Yes, Economy Bites is stil alive. In a way. But unfortunately, <strong>Daniel and I have come to the decision to stop producing the least for the time being. </strong>So, while the past 2 year's worth of episodes and recipes will still be available here, on our podcast, on HuffPo, YouTube,,, etc., there won't be anything new coming down the pipeline in the forseeable future.</span></p> <p><span style="font-size: small;">And now to answer your <em>new</em> questions:<br /></span></p> <p>&nbsp;</p> Sun, 12 Jun 2011 16:17:02 -0400 for nowEp. 64: Southwestern Turkey Chili<p><span style="font-size: small;">So here it is, our final episode! It's been up a long time, but only now am I publishing it to <em>our </em>official site. I hope you love it, I think it's a fabulous episode to end on.</span></p> <p><embed type="application/x-shockwave-flash" width="490" height="349" src="" allowscriptaccess="always" allowfullscreen="true"></embed></p> Thu, 05 May 2011 21:15:08 -0400 turkeyturkey chilichilichili with beansPotato Chickpea Enchiladas<p><span style="font-size: small;"><strong>INGREDIENTS <br /></strong></span></p> <p><span style="font-size: small;"><strong>For the filling:</strong></span></p> <p><span style="font-size: small;">-1 lb white or yellow skinned waxy potatoes</span></p> <p><span style="font-size: small;">-2 Tbsp olive oil</span></p> <p><span style="font-size: small;">-4 cloves garlic, minced</span></p> <p><span style="font-size: small;">-1 jalape&ntilde;o or serrano chili, roasted and finely chopped</span></p> <p><span style="font-size: small;">-1/2 large onion</span></p> <p><span style="font-size: small;">-2 tsp oregano</span></p> <p><span style="font-size: small;">-1 tsp ground cumin</span></p> <p><span style="font-size: small;">-1 cup vegetable broth</span></p> <p><span style="font-size: small;">-1 can chickpeas, well rinse and coarsely chopped</span></p> <p><span style="font-size: small;">-s &amp; p to taste</span></p> <p><span style="font-size: small;">-12 corn tortillas</span></p> <p><span style="font-size: small;">&nbsp;</span></p> <p><span style="font-size: small;"><strong>Green Tomatillo Sauce</strong></span></p> <p><span style="font-size: small;">Makes 4 cups sauce</span></p> <p><span style="font-size: small;">Gluten/soy free</span></p> <p><span style="font-size: small;">-1 lb tomatillos, husks removed and washed</span></p> <p><span style="font-size: small;">-2 cloves garlic, chopped</span></p> <p><span style="font-size: small;">-2 jalapeno, serrano or other green chilies, washed, sliced in half and seeded&nbsp;</span></p> <p><span style="font-size: small;">-1 medium onion, chopped</span></p> <p><span style="font-size: small;">-1/2 cup cilantro leaves, lightly packed</span></p> <p><span style="font-size: small;">-1 tsp dried oregano&nbsp;</span></p> <p><span style="font-size: small;">-2 tblsp peanut oil</span></p> <p><span style="font-size: small;">-1 1/2 cups well-seasoned vegetable broth</span></p> <p><span style="font-size: small;">-2 tsp sugar&nbsp;</span></p> <p><span style="font-size: small;">-1/2 tsp salt&nbsp;</span></p> <p><span style="font-size: small;"><br /></span></p> <p><span style="font-size: small;"><strong>Cashew Crema</strong></span></p> <p><span style="font-size: small;">makes about 1 1/2 cups of sauce for a baked topping</span></p> <p><span style="font-size: small;">Gluten Free</span></p> <p><span style="font-size: small;">-12 oz soft silken tofu</span></p> <p><span style="font-size: small;">-1/2 cup cashew nuts</span></p> <p><span style="font-size: small;">-2 Tbsp lime juice</span></p> <p><span style="font-size: small;">-1 Tbsp olive or peanut oil</span></p> <p><span style="font-size: small;">-2 tsp cornstarch</span></p> <p><span style="font-size: small;">-1 clove garlic, grated</span></p> <p><span style="font-size: small;">-1 tsp salt</span></p> Sat, 16 Apr 2011 14:36:37 -0400 chickpea enchiladalatin foodvegan latinaterry hope romeroEp. 63: Vegan Latina!<p><span style="font-size: small;"> I'm so excited to unveil our collaboration with Terry Romero, The Vegan Latina! Terry is the author of many amazing Vegan cookbooks including <a href=";qid=1302878232&amp;sr=8-1">Viva Vegan</a> and <a href=";ie=UTF8&amp;qid=1302878254&amp;sr=1-1">Veganomicon</a>! </span></p> <div> <object width="480" height="295"> <param name="movie" value=";hl=en_US" /> <param name="allowFullScreen" value="true" /> <param name="allowscriptaccess" value="always" /><embed type="application/x-shockwave-flash" width="480" height="295" src=";hl=en_US" allowscriptaccess="always" allowfullscreen="true"></embed> </object> <p>&nbsp;</p> <p><span style="font-size: x-small;">&nbsp;</span></p> </div> &nbsp; <p>&nbsp;</p> Fri, 15 Apr 2011 10:40:08 -0400 vegan latinaTerry Hope RomeroViva Veganenchiladaspotatoeschick peasEp. 62: Greek Style Casserole<p><span style="font-size: small;">Enjoy this recipe inspired by a friend of the famous Hilde (you know who you are, wink wink!)&nbsp; <embed type="application/x-shockwave-flash" width="480" height="295" src="" allowscriptaccess="always" allowfullscreen="true"></embed> </span></p> <p>&nbsp;</p> Fri, 01 Apr 2011 09:41:35 -0400 foodfeta cheesegreek casseroleGreek Style Casserole<p><span style="font-size: small;"><strong>INGREDIENTS:<br /></strong><br />-1 1/2 cup orzo</span></p> <p><span style="font-size: small;">-4 cloves garlic, minced</span></p> <p><span style="font-size: small;">-8 oz loose leaf spinach</span></p> <p><span style="font-size: small;">-1/4 cup chicken broth</span></p> <p><span style="font-size: small;">-1.5 lb ground chicken (or beef, lamb, turkey, etc)</span></p> <p><span style="font-size: small;">-1 28 oz can diced tomatoes</span></p> <p><span style="font-size: small;">-1 Tbsp lemon juice</span></p> <p><span style="font-size: small;">-1/2 tsp dried oregano</span></p> <p><span style="font-size: small;">-2 bay leaves</span></p> <p><span style="font-size: small;">-1 cup crumbled feta cheese&nbsp;</span></p> <p><span style="font-size: small;">-1/2 cup parmesan cheese</span></p> Fri, 01 Apr 2011 09:39:48 -0400 style casseroleground chickenfeta cheeseorzoEp. 61: Veal Meatballs<p>Veal Meatballs! <embed type="application/x-shockwave-flash" width="480" height="295" src="" allowscriptaccess="always" allowfullscreen="true"></embed></p> Fri, 01 Apr 2011 09:30:27 -0400 Meatballs<p><span style="font-size: small;"><strong>INGREDIENTS</strong></span></p> <p><span style="font-size: small;">-2 lb ground veal</span></p> <p><span style="font-size: small;">-1 onion, finely diced</span></p> <p><span style="font-size: small;">-4 carrots, finely diced</span></p> <p><span style="font-size: small;">-2 stalks celery, finely chopped</span></p> <p><span style="font-size: small;">-1/2 lb spinach, finely chopped</span></p> <p><span style="font-size: small;">-3 eggs, beaten</span></p> <p><span style="font-size: small;">-1 1/4 cup breadcrumbs</span></p> <p><span style="font-size: small;">-1/2 Tbsp lemon juice<span style="white-space: pre;"> </span></span></p> Fri, 18 Mar 2011 09:44:03 -0400 60: Mushroom Barley Soup<p><span style="font-size: small;">Welcome to Kitchen Studio 2.0!</span></p> <p><span style="font-size: small;">Today's episode was shot the day after I moved into the new studio, and this pot of mushroom barley soup was <em>literally</em> 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.</span></p> <p><embed type="application/x-shockwave-flash" width="480" height="295" src="" allowscriptaccess="always" allowfullscreen="true"></embed></p> <p><span style="font-size: small;"><br /></span></p> <p>&nbsp;</p> Fri, 04 Mar 2011 09:28:41 -0500 barley soupnew kitchenkitchen studio 2.0Mushroom Barley Soup<p><strong><span style="font-size: small;">INGREDIENTS</span></strong></p> <p><span style="font-size: small;">-1 to 2 oz dried Porcini mushrooms, chopped, liquid reserved</span></p> <p><span style="font-size: small;">-1/2 TBSP butter</span></p> <p><span style="font-size: small;">-8 strips bacon</span></p> <p><span style="font-size: small;">-1/2 cup plus&nbsp; 7 1/2 cups beef broth</span></p> <p><span style="font-size: small;">-3 to 4 shallots, minced</span></p> <p><span style="font-size: small;">-5 carrots, sliced</span></p> <p><span style="font-size: small;">-10 oz Babybella or Cremini mushrooms, chopped</span></p> <p><span style="font-size: small;">-3 oz Shitake mushrooms </span></p> <p><span style="font-size: small;">-1 Tbsp thyme</span></p> <p><span style="font-size: small;">-1 bay leaf</span></p> <p><span style="font-size: small;">-1 cup pearled barley</span></p> <p><span style="font-size: small;">-2 1/2 Tbsp lemon juice</span></p> <p><span style="font-size: small;">-2 Tbsp heavy cream</span></p> Fri, 04 Mar 2011 09:24:36 -0500 barley soupmushroomsporcinisbarley