Easy Recipe

Here we are - nearly labor day, the last day of the summer and the last summertime recipe of Economy Bites! We're sad that the scortching New York City summer days are at an end...but not really. Actually, it's pretty hard to do our show in the summer. No air conditioning in the kitchen = cranky, smelly E. Biters. Be glad that you're on THIS side of the camera!

Now that I've riled up your appetite, take a look at our final summer Economy Bites recipe: Bar B Que baked beans!

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INGREDIENTS

-3 medium yellow onions, diced

-3 cloves garlic, minced

-6 strips bacon

-1/2 cup molasses

-1/2 cup bar b que sauce

-1/2 cup ketchup

-1 1/2 Tbsp Apple Cider Vinegar

-1 1/2 Tbsp Worcestershire sauce

-3 Tbsp Dijon Mustard

-4 1/2 Tbsp Dark Brown Sugar

-3 14.5oz cans Kidney beans, drained

-salt and pepper to taste

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INGREDIENTS

-1 sweet yellow onion, diced

-1 jalapeno, diced (stem removed)

-1 red pepper, diced (stem removed)

-2 cloves of garlic, diced

-4 small links of chorizo, diced

-1 Tbsp tomato paste

 -1 cup breadcrumbs

-1 Tbsp cumin

-1/2 Tbsp chile powder

-pinch cayenne pepper, paprika and salt

-2 eggs, whisked

-1 lb ground chicken

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INGREDIENTS

-1 24 oz. jar tomato sauce 

-1/2 cup vodka

-3/4 cup heavy cream

-1/2 cup parmesan plus more for topping

-1 box penne

-1 Tbsp oregano

-salt and pepper to taste

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This episode is really special for 3 reasons:

1. It's our 20th, which is a huge milestone for a little internet show that started with 2 people, 1 gchat conversation and a whole lotta gall.
   
2. It co-stars our intern, Emily, who is super fabulous. We love her dearly, even though she left us to finish her senior year of college (ugh). I'm farely certain you guys will love her, too.
3. The recipe itself is special to me because it came from a really wonderful lady, Leslie, whose mom used to make it. Leslie has been an E. Bites supporter since it's infancy, and we love her.

Now some important (no, serioulsy this time) notes...

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** Note: recipe has been increased since filming. Also - the spice amounts are approximate. Spice to your desired taste.

INGREDIENTS:

-3/4 cup white or yellow onion, diced small

-1 jalepeno, diced and seeded

-3 garlic cloves, diced small

-1 1/2 14 oz cans of diced tomatoes with chilis

-6 cups chicken broth

-1 1/2 Tbsp cumin

-1/2 Tbsp chili powder

-1/2 Tbsp onion powder

-1 tsp cayenne Pepper

-1/2 tsp Paprika

-pinch of salt, pepper, white pepper and crushed red pepper

-2 cups shredded cooked chicken

-10 corn tortillas

Optional (but encouraged) cilantro, cheddar cheese, lime juice and avocados for garnish.

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INGREDIENTS

-4 thinly sliced boneless, skinless chicken breasts

-1 to 2 Tbsp grill seasoning

-1 box of thick spaghetti

-1 large seedless cucumber, pealed and sliced thin

-2 red peppers, chopped into strips

-4 or 5 large carrots, sliced thin

-1 bunch of scallions, chopped

-cilantro, chopped (for garnish)

-1 lime for juice

Sauce

-1/3 cup peanut butter, microwaved for 30 seconds

-1 shallot, diced

-1/2 cup apple cider vinegar or rice wine vinegar

-1/2 cup soy sauce

-1/2 cup honey

-1 Tbsp sesame oil

-2 Tbsp hot sauce

-2 tsp crushed red pepper

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INGREDIENTS

-4 chicken breasts with skin

-1 cup of long grain rice

-2 cups water

-1 chicken bullion cube

-1 packet Goya Sazon seasoning (can substitute any Mexican seasoning)

-1 tub of fresh pico de gallo (or 14.5 oz can of tomatoes, or jar of salsa)

-2 14 oz cans of black beans, juice drained

-1 14 oz can of water

-4 cloves garlic

-2 to 3 Tbsp cumin (for beans)

-1 to 2 Tbsp garlic powder (for beans)

-1 Tbsp chili powder (for beans)

-olive oil

-salt and pepper to taste

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Welcome back to Economy Bites. Guess what? It's our one month anniversary since launching our site back in olden time (10/2). Congratulations to us! We've made it a month! How are we celebrating? TUNA FOR EVERYONE!!

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INGREDIENTS

-2 to 3 large cans of white Albacore tuna 

 -1 large red onion, diced  

-1 green apple, diced  

-3 to 4 stalks of celery, chopped  

-1 Tbsp dijon mustard, plus more to taste

-1 Tbsp mayonnaise, plus more to taste

-1 Tbsp sweet pickle relish, plus more to taste

-salt and pepper to taste

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***this episode originally aired in October 2009.

Can you hear me, internet? I'm talkin to you! We are now 3 weeks into our Economy Bites internet-o experiment-o and I have to say that the response has been amazing! I'm overwhelmed by the positivity pouring out from every web-orafice: our fans are the best best BEST!

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Sauce

-2/3 cup Hoisin sauce

-3 Tbsp Soy Sauce

-3 Tbsp Chinese Rice Wine 

-sirache or red pepper flakes at your discretion

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Welcome back everybody! Thanks for returning for Episode Two: Ground Turkey Penne Bake. This recipe originates with my Grandma Bernice, and she is not Italian. She's a Jew, and she's from Cuero, TX, a place I'm basically sure you've never heard of. That said, she is a fabulous cook, as are many Jewish grandmothers from small towns.

Grandma Bernice's basic baked pasta recipe consisted of shells, marinara sauce and the delicious kicker: a Parmesan cheese crust. It is fabulous in its simplicity. When I started dabbling in cookery, it was one of the first recipes I attempted because it's so easy and yummy. As I've gotten more adventurous, I've tried adding a ton of different things to this dish in hopes of finding a great combination: mushrooms, ground beef, ricotta cheese, etc. etc. etc. Some of the stuff worked and some of it reallllllllllllly didn't. But that's OK, I'm not ashamed! It takes a lot of tries before you land on a winner. And I definitely have found a winner in this pasta combo!

The final dish you'll see on the video involves wheat pasta, mushrooms, onions and, of course, the pièce de résistance, the Parmesan crust. Oh man, I'm tasting that crust in my mouth right now, and it tastes GOOD. That sentence was gross, but trust me, this pasta dish isn't.

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So, I love me some Caesar salad, but I can't imagine myself cooking with a can of anchovies. Maybe I'm closed minded, but I don't like fish that comes in a tin... oh, except for Tuna, which I actually like a lot.

Anyway

My friend Ian gave me this recipe and I like it because it fulfills my need for an anchovy-less Caesar dressing, and it's a great recipe for my leftover roasted chicken. I think y'all will all enjoy it.

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Here's a great little salad idea for when you're ready to re-purpose your roasted chicken. This is my staple mish-mosh lunch. it's healthy, hearty and filling, which is a lot to say for a salad. Enjoy!

Ingredients:

· 1 head of romaine lettuce, chopped

· 1/4 - 1/2 cup grape tomatoes, halved

· 1/4 cup cucumber, sliced thin

· 1/4 cup cooked chickpeas

· 1/4 cup hearts of palm

· 1/2 small red onion, sliced thin

· 1/2 to 1 cup cooked chicken, shredded

· 1/4 cup feta cheese, crumbled

dressing:

· 3 Tbsp balsamic vinegar

· 2 tsp Dijon mustard

· 1/4 cup olive oil

· Salt & Pepper to taste

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WELCOME TO YOUR NEW FAVORITE (web) TV SHOW!! Economy Bites, the show that teaches you to make yummy, economical dishes that'll last you from Sunday to Thursday!

Here is our first episode: Roasted Chicken. Believe me, we struggled back and forth about which episode we would air first. We landed on chicken for a few reasons:

1: (most) everybody likes chicken.
2: It's ridiculously easy to make.
3: My hair looks fabulous in this episode...

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INGREDIENTS

-2 Tbsp. olive oil

-2 Tbsp. Dijon mustard

-8-10 cloves garlic, smashed

-2 Tbsp. fresh or dried Thyme

-2 Tbsp. fresh or dried rosemary

-1 lemon, halved

-1 4 lb. whole roasting chicken  rinsed under cold water & dried

-2 yellow onions, chopped

-2 carrot, chopped

-salt & pepper to taste

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To start this blog off right, I thought I'd post a snippet of an article by Mark Bittman, my favorite food writer. Call this my working mission statement, if you will...

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