Peanut Butter Cup Martini

$1.89 per martini 

Valentine's Day is coming up and I was trying to think up a yummy chocolate themed menu for my sweetie when I remembered this gem. Reese's Peanut Butter Cups are one of my favorite treats, especially the mini's! So obviously this martini is a winner in my book. My Mom came to visit me last summer and she showed me how to infuse vodka. We tried our hand at several variations and I was the most concerned about the peanut vodka we were making. I wasn't sure how it would turn out. Pineapple vodka? Sure! Peanut vodka? Wait, what? 

However, all of my doubts were put to rest when we mixed up all the ingredients for this cocktail. I cannot even begin to describe how delicious this is -or- how it tastes exactly like a Reese's Peanut Butter Cup!!! If you want to impress someone with your bar-tending skills or just love the peanut butter and chocolate combination, then you have got to give this cocktail a try!

***Side Note: Unless you are on a weight loss plan, you should never have 'forbidden' foods. Denying yourself will only lead to the desire to binge. The key is moderation; don't keep sweets and junk in the house but occasionally, it is just fine to enjoy a treat. How you define 'occasionally' is up to you. For me, it is less than twice a month but especially on my Birthday and Valentine's Day, this girl's got to have her chocolate!***

Peanut Butter Cup Martini  (serves 1)

2 parts Cream Soda
1/2 part Chocolate Syrup
2 parts Peanut Vodka

Peanut Vodka:
1 cup Unsalted Roasted Peanuts
2-3 cups Vodka

Place peanuts in a glass container with an airtight seal. Cover the peanuts with vodka so that there is about 1/2 inch covering the top. Fit with the airtight lid and store in a dark, room temperature place. Swirl mixture every day for 4 consecutive days. On the 4th day, strain the peanuts from the vodka and discard. Place the strained vodka in the freeze until ready to use.

Combine all ingredients in a chilled cocktail shaker, using a shot glass to measure.

Vigorously shake for 15-20 seconds.

Strain the liquid into a chilled martini glass. You can garnish with mini Reese's Peanut Butter Cups or if you have some Nestle Quick, you could rim the glass with that!

Get ready to be amazed!

Nutritional Analysis:

Per Martini: 210 calories, 0g fat, 20g carbohydrates, 0g protein

Fancy Roasted Pork Loin

$6.39 total / $0.64 per serving

This Christmas, my husband's family came to visit and I decided to make Christmas dinner. So of course, I racked my brain to think of what to serve as the main course. Last year I made a prime rib roast so I knew I had some big shoes to fill! I finally decided to make roasted pork loin stuffed with all sorts of yummy things like garlic, rosemary and parsley.

This roast is spiral cut and stuffed so the presentation is beautiful. Spiral cutting takes a bit of patience and a good sharp knife. My knives aren't the best so I got frustrated half way through; if you are like me, it's ok. Just take your time and go slowly. Eventually it will come together. There are a bunch of tutorials on youtube for the specific process if you are unfamiliar as well.

Nutritional Highlight: Parsley. I always thought parsley was a little useless and honestly didn't bother buying it if it was called for in a recipe. However, I've learned a few things. Parsley, along with other micro-greens, are really good for you! It adds a light, fresh flavor to your foods while providing Vitamin K, chlorophyll and a ton of antioxidants like Vitamins A & C for your body. 

Fancy Roasted Pork Loin  (serves 8-10)

2.5 lbs Pork Tenderloin
1/2 bunch Parsley
12 unpeeled Garlic Cloves
1 Tbsp Olive Oil
1 1/2 tsp fresh Rosemary, chopped
1/2 tsp Salt
1/4 tsp Red Pepper Flakes
1/4 tsp Sugar
2 Tbsp Butter
Kitchen Twine

Bring roast to room temperature for more even cooking. Preheat the oven to 325º and heat a medium skillet over medium heat. Toast the unpeeled garlic for about 6-8 minutes or until the outsides are browned and the garlic is fragrant - be careful not to burn them. Keep in mind, smaller cloves will need to be removed first. Cool the garlic and then reserve 2 cloves for later use. Peel the remaining 10 cloves.

In a food processor, add peeled garlic, red pepper flakes, parsley, olive oil and salt. Pulse until combined. This is going to be your filling for the pork.

Starting at about 1 inch above the base, slice into the pork with a sharp knife. Continue to slice the pork while rolling it away from the knife. You should be able to keep rolling the pork away from the knife until you have cut the pork all the way open. Generously spread the filling all ove the inside of the pork. Starting from the end, roll the pork loin back up gently as to not displace the filling. Secure the pork with a couple knots from the kitchen twine.

Place in roasting pan and cook in a 325º oven for 1 hour - 1 hour 20 minutes. The pork should register at 145º internally. Meanwhile, peel the remaining two garlic cloves and mince them. Combine the butter, sugar and garlic in a small microwave safe bowl. Melt the butter mixture in the microwave for about 30 seconds.

Once the pork is removed from the oven, brush the garlic butter over the top of the roast. Tent the roast with foil and let rest 15 minutes.

Slice and Enjoy!

Nutritional Analysis:

Per 4oz serving: 196 calories, 7.6g fat, 2g carbohydrates, 33.5g protein and over 15% daily value of Vitamin A, Vitamin B-6, Vitamin C, Vitamin K, Magnesium, Niacin, Phosphorus, Riboflavin, Selenium, Thiamin and Zinc

'Happy Wife, Happy Life' Eggs

$1.81 total / $0.91 per serving

Can I tell you something? I have the best husband. Fact.

Ok, Ok. I'm sure those of you who are married have pretty great husbands too. :)

Anyway, as usual, my morning was a little crazy due to assignment deadlines, class today and plans to meet with our House Church tonight. My husband and I sat down and had a little 'think tank' session on organizing our time so that I could get all of my activities done today without being completely overwhelmed and we could still spend time together.

As I sit in our office completing my first assignment, I hear Jake hustling and bustling in the kitchen. A little while later as I am typing away on our computer, he comes in and announces that breakfast is served. That was sweet enough. Seriously, I don't know how many times I've rushed off to campus and been famished by 2:00 because I forgot to leave time to eat! Well, Jake to the rescue. Not only did he make me breakfast, he made me the most delicious breakfast I've had in ages. Crushed it.

Nutritional Highlight: Steaming. By steaming the vegetables after the eggs are cooked you can maximize your nutrient intake. Instead of sautéing the vegetables on a high heat first, which can destroy heat-sensitive nutrients like Vitamin C and Folate, steaming retains the crisp texture of the vegetables while also preserving nutrients.  

Look at all of that yum!

'Happy Wife, Happy Life' Eggs  (serves 2)

5 Eggs
4 strips Bacon, sliced into 1 in. pieces
1 quarter of a Red Bell Pepper
1 quarter of a Yellow Bell Pepper
3 Green Onions, diced
2 Garlic cloves, minced
1/2 cup Cheddar Cheese, grated
1/2 tsp Red Pepper Flakes

Brown the bacon over medium-high heat until slightly crisp. Drain off the fat and add the garlic, cook until fragrant - about 1 minute. Add eggs to the skillet. Scramble the eggs in the pan until almost cooked through. Add in the red pepper flakes and vegetables. Reduce heat and and cover to let vegetables steam - about 5 minutes. Add the cheddar cheese and mix well. Turn up the heat slightly while mixing occasionally to melt the cheese.

Plate up and enjoy!!!

Nutritional Analysis:

Per serving: 375 calories, 28g fat, 4.7g carbohydrates, 26.6g protein and over 15% daily value of Vitamin A, Vitamin B-12, Vitamin B-6, Vitamin C, Vitamin D, Calcium, Folate, Phosphorus, Riboflavin  and Zinc

Localize 2013

New Year's Resolutions. I don't know about you but I am pretty into making a list for things I would like to accomplish throughout the new year. I'm a list maker. That's what I do. For me, it helps to organize my thoughts and allows me to check up on my progress fairly easily. One of my biggest new year's resolutions for 2013 is to buy more food locally.

I filled up this entire bag with produce for less than $6 at the Community Co-op Market!

This has been a goal of mine for a while but it always seemed a little intimidating and out of reach. I really didn't know where to begin. After starting this food blog and meeting some people that were into the 'buying local' scene, I decided just to jump in and do it! I did a little research and found multiple food co-ops and farms through community supported agriculture in my area.

Community Supported Agriculture is great for people who want to pay upfront and have their groceries delivered at steady intervals throughout the growing season. Many CSA's will have options for produce, dairy and meat.

Food Co-ops are great for people who want to do some shopping themselves, have a bit more flexibility and a low starting cost.

For me, starting out with a food co-op is what sounded like the most convenient and do-able thing for my family. I decided to check out The Community Co-op because they have open markets twice a week as well as online ordering. They run on volunteer service to keep the prices low and annual membership of only $5!

I picked up my first 'share' from them this weekend. They have several options of online orders ranging from a standard share (pictured above) to individual items and other local goodies. I was amazed at all of the food I got for just $27!

I have been encouraged so far with the items I have received as well as how much money I have been saving. I feel like my goal for the year is much more attainable than I did a few months ago. Please follow along as I navigate this journey to buy my food locally. I'll keep you up to date with recipes as I eat more seasonally.

What local products do you love? I would love to hear any tips you have about buying local or eating seasonally as well!

With Love,
Jess

Vegetable Barley Stew

$3.36 total / $0.34 per serving *without roast

It's cold here. Correction, it's FREEZING here. At 7:00pm the other night, the Weather Channel app on my phone said it was 1º and felt like -9º! So obviously all I want is something warm and comforting in my belly.

When I picked up my share from our Community Co-op, (more on that in a later post), I had all of the ingredients for stew filled with wonderful winter veggies. Let me tell you, it hit the spot! This stew is hearty and full of vitamins, minerals and other beneficial nutrients. It's also just good for the soul. Maybe I've been chilled from the inside out too long this winter but I just felt content and nourished after enjoying it.

Nutritional Highlight: Barley. I read in Everybody Eats by E. N. Anderson that "for Hippocrates, thin barley broth was the great cure-all." I believe him! Barley is a 'remineralizing' food because it contains so many vital minerals which can help strengthen the body to recover from sickness. As a high fiber food, barley will also help keep you full and your intestines healthy. (it can also cause a little gas, so beware!)

Vegetable Barley Stew (serves 8-10)

2 Tbsp Olive Oil
4 medium Carrots, peeled and cut into coins
1 small Onion, diced
salt and pepper
3 Tbsp All Purpose Flour
6 cups Beef Stock
2 cups Water
1/2 lb Potatoes (approx. 3 med potatoes), peeled and cubed
1 cup Pearl or Whole Barley (soak over night in 2 cups water to reduce cooking time and gassiness)
1 1/2 cups Frozen Peas
*if you have leftover roast, throw it in! I had around a 5oz piece of roast that I used here

In a large pot, heat oil over high heat. Add carrots and onions, season with salt and pepper and cook until the onions are transparent, about 5 minutes.

Sift the flour over the vegetables and stir to coat. While whisking constantly, slowly add in the broth and water. Add the potatoes and barley, then bring to a boil over high heat. Reduce heat and let the soup simmer, stirring occasionally, until the vegetables are tender and the barley is cooked - 15 minutes. *If you didn't presoak the barley, allow about 35 minutes for cooking time.

Add the peas and any roast, if using. Cook until heated through which should take around 3-5 minutes.

You can serve immediately or let simmer on low for up to an hour. Enjoy!

Nutritional Analysis:

Per serving: 187 calories, 3.8g fat, 32.2g carbohydrate, 6.5g dietary fiber, 8g protein and over 15% daily value of Vitamin A, Vitamin C and Manganese

Per serving with roast: 240 calories, 7.3g fat, 32.2g carbohydrate, 6.5g dietary fiber, 13g protein and over 15% daily value of Vitamin A, Vitamin C, Manganese and Selenium

Tomato & Artichoke Pesto Pasta

$5.34 total / $0.89 per serving *without chicken

Life is getting a little crazy for me right now with the start of another semester. A few weeks ago I was offered a chance to go back to my old job, so I took it. I was in love with the house wife gig and how much time I was able to put into developing this blog but my husband and I set a goal to be debt free by the end of the year. That goal requires $$$! So....I went back to work. Then school started up again and  so began the balancing act of school, work, blogging and family life. So far so good, BUT I have come to realize how precious time is. My schedule is packed to the limit so quick recipes are a must in order to keep eating well!

This pasta is super quick and easy. Even if you don't have the pesto made ahead of time, you are only looking at 15 minutes until you are ready to eat. If you decide to add in some grilled or baked chicken, cooking time will be pushed out to about 35-40 minutes. Still, not bad!

Nutritional Highlight: Artichoke. High in fiber and antioxidants, artichokes are a healthy addition to pasta. Artichokes are good for your liver thanks to specific antioxidants like cynarin and silymarin. As a natural diuretic, they can also help reduce bloating and ease constricted blood vessels. 

Tomato & Artichoke Pesto Pasta  (serves 4-6)

1 lb Farfalle Pasta
1 pint Grape Tomatoes, halved
6 oz jar Artichoke Hearts, chopped
1 cup Pesto
1/4 tsp Red Pepper Flakes
8 oz cooked Chicken Breast *optional

Boil pasta in salted water until al dente. Meanwhile halve tomatoes and chop the artichoke hearts. If you are adding in chicken, make sure to let it rest 5 minutes before slicing. When the pasta is cooked, add all other ingredients and mix to incorporate. Serve and enjoy....it's that simple!

Nutritional Analysis:

Per serving without chicken: 372 calories, 7.7g fat, 65.2g carbohydrates, 3.6g protein and over 15% daily value of Vitamin A, Vitamin C, Folate, Iron, Niacin, Riboflavin and Thiamin

Per serving with baked chicken: 419 calories, 9g fat, 65.2g carbohydrates, 11.9g protein and over 15% daily value of Vitamin A, Vitamin C, Folate, Iron, Niacin, Riboflavin and Thiamin

Sweet Pepper Pizza with Pesto

$1.92 total / $0.64 per serving

Sweet. Savory. Delicious. This pizza is so simple and yet so tasty. I honestly prefer food that isn't too far from its original form. Keep it simple and keep it healthy -  the two typically go hand in hand. Usually, the simpler the food the better it is for you. In this pizza, the red bell peppers are really the star. The pesto gives a nice salty savory base that allows the sweetness of the peppers to really stand out.

Nutritional Highlight: the combination of ingredients. A little fat from sources like olive oil are a great companion to nutrient dense fruits & vegetables. This combination of foods complement each other and help the body to absorb many nutrients more efficiently. This is true for the carotenoids, like beta-carotene and lycopene, found in the red bell peppers as well as other carotenoids found in spinach. 

Sweet Pepper Pizza with Pesto (serves 2-3)

1 tsp Sugar
3/4 tsp Active Dry Yeast
1 tsp Olive Oil
1/2 tsp Salt
1 cup Bread Flour, plus 2 Tbsp
1/2 cup Water (110-115 degrees)
1/3 cup Pesto
1/4 Red Bell Pepper, sliced in small strips
1/3 cup Mozzarella, finely shredded


Bloom the yeast in a liquid measuring cup filled with the warm water and dissolved sugar for about 5 minutes or until foamy. Add the olive oil and salt to the yeast mixture. In a mixing bowl combine flour and yeast mixture until all dry ingredients are incorporated. Knead until the dough comes together in an elastic ball, about 2 minutes. Transfer dough to an oiled bowl, cover and let rise until doubled - about 45 minutes. Punch down the dough and cover again so it can rise for another 30 minutes.

Preheat oven to 475 degrees. Turn the dough out onto a floured surface. With a rolling pin, roll dough to desired size and thickness. Let rest for 15 minutes. Lay dough out on a greased pan, spread pesto over the top, layer with peppers and sprinkle with cheese.

Bake at 475 for 10 minutes or until browned and bubbly on top.

Nutritional Analysis:

Per serving: 343 calories, 15g fat, 37g carbohydrates, 15.6g protein and over 15% daily value of Vitamin A, Calcium, Copper, Folate, Iron, Magnesium, Manganese, Niacin, Phosphorus, Riboflavin, Selenium, Thiamin and Zinc

Eggs a la Jess

$0.73 total

This is my go-to summer breakfast whenever I have pesto available. I can't get enough of it! This stuff is seriously tasty and will keep you full until lunch time rolls around. Not only is the breakfast incredibly delicious, it is also super fast. I can make this in less than 5 minutes so it is great for mornings where you are rushing off to a long day at school or work.

Nutritional Highlight: Eggs. Eating an egg is a great way to start the day due to the protein content, the variety of vitamins and minerals offered among other health benefits. While many foods are fortified with Vitamin D, eggs are one of only a few foods that contain Vitamin D naturally. The egg yolk contains many of the nutritional benefits contained in the egg including fatty acids and choline. Choline is a nutrient that is also found in breast milk; it supports brain development when we are babies and also keeps our brain healthy as we age.  

Eggs a la Jess (serves 1)

1 Egg
2-3 Tomato Slices
1 Whole Grain Toast
2 Tbsp Pesto

Heat a skillet on medium heat and spray with nonstick cooking spray. Cook the egg to your liking. (My preference is sunny side up or over easy.) Meanwhile, toast your bread. When your toast is ready, spread the pesto over the top. Then layer with tomato. When the egg is ready, place it on top and season with salt and pepper.  Voila! Finito!

Nutritional Analysis:

Per serving: 308 calories, 16.9g fat, 27.1g carbohydrates, 13.8g protein and over 15% daily value of Vitamin A, Folate, Manganese, Phosphorus, Riboflavin and Selenium

Spinach & Walnut Pesto

$4.58 total / $0.29 per serving

This delicious version of pesto also happens to be more frugal than traditional basil pesto with pine nuts. I usually make a double batch so I can freeze a portion for meals later in the month. Pesto makes an amazing base for many dishes. So in my next few posts, I'll share my favorite ways to use it.

Not only is it delicious but pesto is also great for you in moderation. The combination of ingredients is very nutritious. Pesto is packed with good-for-you fats and antioxidants along with several vitamins and minerals. The fats work to help your body absorb all of the nutrients as well.

Nutritional Highlight: Walnuts. Nuts are a source of monounsaturated 'good' fats and Omega 3 fatty acids, which are great for overall health. Both support brain health and cognitive function as well as provide anti-inflammatory properties guarding against stroke, certain cancers and coronary heart disease.

Spinach & Walnut Pesto  (makes about 2 cups)

2 cups Fresh Spinach, packed
1 cup Walnuts
1 cup Grated Parmesan
2 medium Garlic Cloves
2 Tbsp Lemon Juice
1 tsp Salt
1/4 tsp Red Pepper Flakes
Olive Oil, approx 1/4 cup or more

In a food processor, combine all ingredients except olive oil. Run the food processor and slowly add the olive oil to your desired consistency. I enjoy my pesto pretty thick so I use only about 1/4 cup olive oil. Make sure to scrape the sides of the bowl every once in a while to incorporate all ingredients.

Pesto freezes really well and can be frozen on large batches or even in an ice cube tray for easy additions to individual sized entrees.




Nutritional Analysis:

Per 2 Tbsp serving: 100 calories, 9.4g fat, 1.4g carbohydrates, 3.7g protein **calculated using 1/4c olive oil**

December Budget Breakdown

We've moved! Vintage Frame of Mind has been rebranded and now focuses less on the science of nutrition and more on how to eat well on less than $5 a day. Visit this post on my new website Poverty Bliss

December Total: $187.54

(This entire basket cost me $43.22 at WinCo.)