Economy Biteshttp://www.economybites.tv/Updates on the latest Economy Bites episodes, blog posts, and recipes.enSun, 12 Jun 2011 16:17:02 -0400A Long Overdue Update http://www.economybites.tv/blog/2011/06/a-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 show...at 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, Blip.tv, TheNest.com, 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 -0400http://www.economybites.tv/blog/2011/06/a-long-overdue-updategoodbye for nowEp. 64: Southwestern Turkey Chili http://www.economybites.tv/episodes/2011/05/ep-64-southwestern-turkey-ch-2<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="http://blip.tv/play/AYKyk3IA" allowscriptaccess="always" allowfullscreen="true"></embed></p> Thu, 05 May 2011 21:15:08 -0400http://www.economybites.tv/episodes/2011/05/ep-64-southwestern-turkey-ch-2southwest turkeyturkey chilichilichili with beansPotato Chickpea Enchiladas http://www.economybites.tv/recipes/2011/04/potato-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 -0400http://www.economybites.tv/recipes/2011/04/potato-chickpea-enchiladaspotato chickpea enchiladalatin foodvegan latinaterry hope romeroEp. 63: Vegan Latina! http://www.economybites.tv/episodes/2011/04/ep-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="http://www.amazon.com/Viva-Vegan-Authentic-Fabulous-Recipes/dp/0738212733/ref=sr_1_1?ie=UTF8&amp;qid=1302878232&amp;sr=8-1">Viva Vegan</a> and <a href="http://www.amazon.com/Veganomicon-Ultimate-Isa-Chandra-Moskowitz/dp/156924264X/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1302878254&amp;sr=1-1">Veganomicon</a>! </span></p> <div> <object width="480" height="295"> <param name="movie" value="https://www.youtube.com/v/G-D7CSjCwbk?fs=1&amp;hl=en_US" /> <param name="allowFullScreen" value="true" /> <param name="allowscriptaccess" value="always" /><embed type="application/x-shockwave-flash" width="480" height="295" src="https://www.youtube.com/v/G-D7CSjCwbk?fs=1&amp;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 -0400http://www.economybites.tv/episodes/2011/04/ep-63-vegan-latinathe vegan latinaTerry Hope RomeroViva Veganenchiladaspotatoeschick peasEp. 62: Greek Style Casserole http://www.economybites.tv/episodes/2011/04/ep-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="http://blip.tv/play/hbJGgq%2B6RQA" allowscriptaccess="always" allowfullscreen="true"></embed> </span></p> <p>&nbsp;</p> Fri, 01 Apr 2011 09:41:35 -0400http://www.economybites.tv/episodes/2011/04/ep-62-greek-style-casserolegreek foodfeta cheesegreek casseroleGreek Style Casserole http://www.economybites.tv/recipes/2011/04/greek-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 -0400http://www.economybites.tv/recipes/2011/04/greek-style-casserolegreek style casseroleground chickenfeta cheeseorzoEp. 61: Veal Meatballs http://www.economybites.tv/episodes/2011/04/ep-61-veal-meatballs<p>Veal Meatballs! <embed type="application/x-shockwave-flash" width="480" height="295" src="http://blip.tv/play/hbJGgqfPfwA" allowscriptaccess="always" allowfullscreen="true"></embed></p> Fri, 01 Apr 2011 09:30:27 -0400http://www.economybites.tv/episodes/2011/04/ep-61-veal-meatballsvealmeatballsVeal Meatballs http://www.economybites.tv/recipes/2011/03/veal-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 -0400http://www.economybites.tv/recipes/2011/03/veal-meatballsmeatballsvealspinachEpisode 60: Mushroom Barley Soup http://www.economybites.tv/episodes/2011/03/episode-60-mushroom-barley-sou<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="http://blip.tv/play/hbJGgqfPHgA%2Em4v" 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 -0500http://www.economybites.tv/episodes/2011/03/episode-60-mushroom-barley-soumushroomsmushroom barley soupnew kitchenkitchen studio 2.0Mushroom Barley Soup http://www.economybites.tv/recipes/2011/03/mushroom-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 -0500http://www.economybites.tv/recipes/2011/03/mushroom-barley-soupsoupmushroom barley soupmushroomsporcinisbarley