Tag Archives: under $10

no need to knead

I’ve been meaning to make this no-knead bread for weeks by now. I finally got around to it this week. The basic idea of this recipe (which was originally published in the New York Times) is that time does the work for you. Instead of kneading the bread so that it rises, you can just allow the bread to rise on its own for a long period of time. Ideally the dough needs 16-20 hours at room temperature to rise. So if you make the dough on Tuesday night, you can have fresh baked bread with Wednesday’s dinner. Its a beautiful thing.


3 cups all purpose flour |||| 1/4 teaspoon instant, dry yeast |||| 1 1/4 teaspoons salt |||| cornmeal, for dusting the pan

1. In a large bowl combine flour, yeast and salt. Add 1 1/2 cups water, and stir until dough is shaggy and sticky. Cover bowl with plastic wrap and then in a kitchen towel.. Let dough rest for 16 to 20 hours at warm room temperature. (Note: since it’s winter time and we are not very rich, the house is pretty cold. You might want to allow more rising time if your room temperature is colder than usual.)

2. When the dough is ready, preheat the oven to 450 degrees. Grease a bread pan and dust with cornmeal. Add the dough to the pan and sprinkle more cornmeal on top. Bake for about 50 minutes or until the loaf is golden brown.


I wish I had better pictures of the bread, but we were just to anxious to eat it with some tomato soup. One word of advice: Do not leave out the cornmeal! It gives the loaf a nice crispy crust and keeps it from sticking to the pan. I’ve only made this bread once, but it turned out really well. I want to make some variations. Maybe some gorgonzola cheese and green onions. Or maybe some whole wheat flour with raisins and cinnamon. The possibilities are endless!


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chickpea curry

2 tablespoons vegetable oil |||| 3 garlic cloves, crushed ||||  2-3 teaspoons finely grated fresh ginger root |||| 2-3 tablespoons medium or hot curry powder |||| 1-2 teaspoons dried red pepper flakes |||| 1 1/2 x 14.5 ounce can diced tomatoes |||| 1 teaspoon brown sugar |||| 2 x 13 ounce cans chickpeas, drained and rinsed |||| pinch of salt |||| low-fat plain yogurt, for garnish

1. Heat oil in a large, non stick wok or frying pan and add the garlic and ginger. Stir-fry for thirty seconds and then add the curry powder and dried red pepper flakes. Cook for 1 minute before adding the diced tomatoes and sugar.

2. Bring the mixture to a boil, cover, reduce the heat, and cook over medium heat for 10-12 minutes.

3. Stir in the chickpeas and mix well. Cook over medium heat for 3-4 minutes, until chickpeas are heated through.

4. Season with salt and remove from the heat. Garnish with yogurt before serving.


This is a really cheap recipe. I had the oil, garlic, sugar, salt and curry powder in the pantry. I am new to cooking Indian, so I don’t know a lot about the spices and how they are used. For now I am cheating with a purchased curry powder mixture. Curry powder is available in the spices section of any grocery store and usually costs $3-5. Here’s the cost of the ingredients I purchased:

$0.60 – small piece of ginger root                                                                                                          

$2.40 – 2 cans of diced tomatoes                                                                 

$1.58 – 2 cans of chickpeas                                                                          

$0.97 – 6 ounce container of plain yogurt                                                  ________                                                                                                       

$5.55 TOTAL

$5.55/ 4 servings = $1.39


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Filed under indian cuisine, Uncategorized, vegetarian

corn chowda

3 tablespoons olive oil |||| 1/4 of a large white onion, finely chopped |||| 1/2 cup chopped celery |||| 1/2 of a large green pepper, seeds and membrane removed, finely chopped |||| 1 cup diced pared raw potatoes |||| 2 cups water |||| 1/2 teaspoon paprika |||| 1/2 of a bay leaf |||| 1/2 teaspoon crushed red pepper flakes |||| 3 tablespoons flour |||| 2 cups of milk |||| 1 can creamed corn |||| 2 cups whole kernel corn |||| salt and pepper to taste

1. Saute onion, celery and green pepper in olive oil.

2. When vegetables are golden brown add potatoes, water, spices and simmer until tender (about 45 minutes.)

3. After the potatoes are tender, bring the mixture to the boiling point, and then add the flour, 1/2 cup of milk and creamed corn.

4. Let it summer for 5 minutes then add the additional 1 1/2 cups of milk and the whole kernel corn. Heat thoroughly, but do not let the soup boil.


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Filed under soup, vegetarian