Penny Pudding

Dinner for 2 for under $10

pennypudding — Fri, 07 May 2010 14:27:06 +0000

WHERE: ZAYTOONS -

472 myrtle ave, Brooklyn, 11205, 594 vanderbilt ave, Brooklyn, 11238 and 283 smith st, Brooklyn, 11231

WHAT: ZAYTOONS COMBO PLATE – your choice of 5 meza salads like, hummus, cucumber yogurt, tabouleh, babaghanouj, and other choices.

Yes, you can have one of my balls

pennypudding — Fri, 07 May 2010 14:18:53 +0000

Octopus balls that is. A delicious hole in the wall called Otafuku at 236 East 9th Street, near 2nd Avenue. There are three affordable dishes here, Octopus Balls, takoyaki, Savory Pancakes, Okonomiyaki, and Noodles, Yakisoba. There is nowhere to sit here save for a bench just outside, so march up second avenue to tenth street where you can sit outside of St. Mark’s Church in the Bowery.

When you are on the go and low on cash this is the perfect place to stop in for something amazing.

A bit of cheap refreshment!

pennypudding — Wed, 05 May 2010 19:26:32 +0000

With spring in full swing and summer just around the corner. As the temperature is beginning to rise there is nothing more delightful than a nice cold glass of iced tea. It is super easy, and super cheap, and great to have on hand throughout the summer. My mom used to make this almond iced tea when I was a kid, and I have continued the tradition. Here’s how I make it.

What you’ll need:

3 lipton or other plain black tea bags

9 cups water

2 lemons

Almond extract

Sweetener, I usually use regular white sugar, but you can use agave, maple syrup, or honey

How to make it:

Put water in pot and bring to a boil

Before it boils, when you start to see little bubbles form, add your tea bags

Cover and let boil for 5-10 minutes

Remove from heat and let cool for at least 30 minutes

Place in a pitcher or other container

Place in fridge for 1 hour- overnight

Add sweetener, the amount is totally up to you, many southern style sweet teas use about 1 cup sweetener to 3 cups tea, this is a lot of sugar, so let’s say for the entire pitcher use about 3/4 cup sweetener

Add 1 tablespoon of almond extract and the juice of 1-3 lemons

Garnish with a little fresh mint, obviously optional, add ice and enjoy

And for and adult version, try adding some evan williams. Or you could make an iced tea sidecar, try these proportions, 3 parts iced tea, 1 part cognac, 2 parts triple sec

Good for the earth and good for you

pennypudding — Thu, 22 Apr 2010 18:04:49 +0000

Happy Earth Day

Happy Earth Day everyone! Over the past few years we have become more and more aware of our food systems and how much energy it takes to get the food on your table. And surprisingly enough there are a number of ways that you can get close to your food. Of course for those of us on a tight budget it may not be so easy. But wait, there is hope yet. The added value farm in Red Hook, Brooklyn is amazing. You can join their CSA or buy from their farmers market, or what I love to do is volunteer. It is a great way to get outside, get dirty and score a bit of fresh produce while you are at it. Give them a call and head on down, they are directly across from the Ikea on an old blacktop that was converted into a farm using NYC compost and Bronx zoo manure. They make sure that you never leave empty handed. Check out their website and pop on down this Saturday for Hands on New York Day. http://www.added-value.org/

And for even more information about local foods, starting your own garden, and much more check out Just Food at justfood.org

Remember just because Whole Foods is expensive doesn’t mean you can’t get fresh organic produce close to home for a great deal!

Jamie Oliver’s food revolution

pennypudding — Wed, 21 Apr 2010 21:31:50 +0000

It’s been about 10 years since I discovered Jamie Oliver, and ever since then have been a devout fan. His recipes are incredibly easy and always amazingly delicious. His cookbooks are gorgeous as is his wife. And now he has started an amazing initiative to teach the world about eating better. Help him further his efforts by signing the food revolution petition to help bring healthier food to our schools.

http://www.jamieoliver.com/campaigns/jamies-food-revolution/petition

My not-so secret grits recipe

pennypudding — Sat, 17 Apr 2010 22:57:07 +0000

Grits are one of the original cheap foods, it comes from the hull of the corn, that little white bit inside each kernel. I learned how to make grits from my grandfather, poppadaddy, who always made a huge pot for everyone in the family. I’ve learned over the years that it is more about the process than anything else, and adjusting your recipe to suit your own needs, everybody likes their grits a specific way.

What you’ll need
Grits, never instant and not quick, if you can avoid it, I believe they call them old fashioned

Milk, the heavier the better

Water

Salt and pepper

Cayenne

Butter

Velvetta

How to do it:
For 3-4 servings

In a heavy bottom sauce pot boil 3-4 cups salted water and 1-2 cups grits

Cook for about 8-10 minutes or until it begins to thicken

Add about 1/2 a cup of milk or cream, enough to create a mostly liquid mixture

Add black and cayenne pepper, a tiny pinch of cayenne will do

After about 5-10 more minutes, add some more milk, your grits will probably be getting stiff by this time, add enough milk to loosen them up again

Cook, stirring until it begins to get thick, about 4 minutes and add a few tablespoons of butter and about a tablespoon of velvetta, I have never quite understood this one but it is really the best and only cheese to use, it makes the grits creamy and cheesy but not too much, once you add velvetta you can try adding other sharper cheeses

Now as the grits get thicker taste them, add more salt, pepper, cayenne, maybe some garlic salt to taste. You can add more milk and let thicken again now or serve hot, it just depends on how much time you have and how delicious you want your grits, hint: the longer they cook the better they are.

Once you have tried this recipe out feel free to go hogwild, try adding bacon, shrimp, crazy cheeses, whatever you think would be delicious. And stay tuned for my mom’s grits and wild mushroom stew recipe next week.

Shop till you drop

pennypudding — Fri, 16 Apr 2010 15:19:04 +0000

Penny Pudding is still broke as a joke, but who cares, Champagne Taste with Beer Budget is a great resource for cheap buys has kept her chic and sweet.

I love to do window shopping when the stores are closed, and to shop online I never buy anything.

Grow your own!

pennypudding — Fri, 16 Apr 2010 14:40:40 +0000

Bean Bush Seedling

Fresh, local, organic produce can get expensive as we all know, so why not grow your own. And the cheapest way to do this is from seed and now is the time. For those of you, like me who are green thumb challenged, please ignore the dying plants scattered about my house, start slow, with just a few seedlings.

What you’ll need:

Potted seed starter soil

Seed packets

Empty plastic bottles (plastic milk bottles are easy to cut and retain moisture well) get creative any containers you have around your house will work

A little sunshine

Get started:

Cut bottles in half

Cut drainage holes in the bottom of the container

Fill containers almost to the top with soil, if your soil comes with fertilizer this is all you will need, if not add some compost or feed soil to about 1:3 soil to feed

Add a lot of water, you want your soil to be soaking wet, this moisture will allow the seeds to germinate (be sure to read the instructions on the packet some seeds require special conditions to germinate)

Plant your seeds, again be sure to read the packet as each seed needs special care, typically you should not use all the seeds, you can plant more later

Add more water

Watch them grow!

Dill seeds

Smoothies!

pennypudding — Fri, 16 Apr 2010 01:21:09 +0000

Gotta love a smoothie when the weather gets warm. Basically take any fruit you like, add some juice, a banana and some ice eh, wah la, a delicious cold meal

The ingredients I have been enjoying lately:

4 strawberries

4 ice cubes

1 banana

1/2 cup papaya juice

Delicious & Super Easy pasta with arugula and gorgonzola

pennypudding — Thu, 15 Apr 2010 00:16:02 +0000

This is fast becoming my favorite dinner meal to prepare. It only takes about 15 minutes and is fresh. Of course the ingredients can be a bit pricey, but 1 block of Gorgonzola lasts me close to 4 weeks.

What you’ll need:

Pasta, 1 serving, I like to use bow tie, penne or other short pastas, feel free to try a long pasta if you prefer it

1 handful arugula

A good chunk of Gorgonzola cheese, to taste, I’d say about a Tablespoon

A glug or 2 of Olive Oil

6 cherry or grape tomatoes sliced in half

1 or 2 cloves of garlic crushed and peeled but not chopped, you may chop in half or thirds if you like

Salt and pepper to taste

How to make it:

Put a pot of water on to boil, add salt (sometimes I don’t add salt, but that is only when I am feeling lazy or forget)

When the water is boiling add pasta and garlic crushed and peeled, but not chopped (the garlic will sweeten and soften, I like to leave it in, but you can remove if you like)

When the pasta is cooked, about 15 minutes depending on the pasta, drain and return to pot

Toss in the arugula, olive oil, tomatoes, salt and pepper

Serve hot!