Four dollars a day. What could you do with four dollars a day that would feed your family? You might be surprised.

 

four dollars

Maryn McKenna brings us this fantastic story of an upcoming cookbook (available now on PDF) that aims to fill in a critical gap between food assistance and eating well on a budget, even a food stamp budget.

Key ingredients missing? Recipes and skills.

This clever Canadian started out offering a free PDF on her site, that literally overwhelmed her site with 200K downloads more than once. She turned it into a Kickstarter (finally a Kickstarter we can get love!) and launched in May. You can buy it here still in PDF form and the book should be published by year’s end.

Leanne’s blurb says:

I’m a food-studies scholar and avid home cook in NYC, by way of Canada.

I think everyone should eat great food every day. Eating well means learning to cook. It means banishing the mindset that preparing daily meals is a huge chore or takes tremendous skill.

Cooking is easy — you just have to practice.

Recipes are simple, and include photographs of steps to show someone exactly how to to prepare the dishes. Honey and Chipotle Glazed Sweet Potato? Yes, please.

 

good-and-cheap-cover-1024x1024

Read more from the always excellent Maryn McKenna see the National Geographic series “The Plate”.

A Cookbook to Help Food Stamp Recipients Cook Cheaply Becomes a Massive Viral Hit – The Plate: Maryn McKenna.

 Eating well on a little more

For another take on the eating well on less theme, I highly recommend Amy McCoy’s Poor Girl Gourmet. Amy’s book is filled with delicious foods anyone can make and she gives the budget breakdown of every dish. For example: her Height of Summer Blueberry Crumble (p. 164) serves 6 to 8 for $5 – $10 depending on whether you add ice cream. It works out without the ice cream to about $1.21 per person. Amy’s Chicken in Cider Gravy is a favorite here, and her Cornmeal Crust Peach Crostata gets rave reviews every summer.

PGG_bookcover

Print Friendly
Share

{ 0 comments }

This is an easy recipe that comes together in minutes. I was inspired by two beautiful mangos, sitting on a platter in my kitchen. I also drew inspiration from Josh Lewin’s list of indispensible Indian ingredients. A nice prelude to his upcoming Bread & Salt dinner, you should go if you haven’t dined with Josh and Katrian yet. Or even if you have. Thinking about the ingredients I love and the items on hand, I put this panna cotta together.

Roses and a Queen

 

Culinary rosebuds figure in the cuisines of ancients Romans, Persians, Indians all use them and rosewater is distilled essence of rose is a favorite ingredient in baking. Gulab jamun is an Indian sweet of fried balls of sweetened condense milk drizzled with rose scented syrup.

Cardamom, those little green pods in the photo, are a wonderful addition to both sweet and savory dishes. Known as the Queen of Spices you might be surprised at the diversity of ways you can employ cardamom. Along with rose, it’s a component of ras al hanout the complex spice blend that gives tagines of North Africa their unique fragrance. It appears in rices, curries, puddings and cookies.

Cardamom is in the ginger family the aromatic pods have notes of camphor, eucalyptus and pine. Hand-harvested and air-dried, it’s nearly as costly as saffron. It’s native to India’s Ghat Mountains and Sri Lanka. In India one of the first foods babies are fed is cardamom-scented rice. Try dropping a pod or two in the next pot of rice you make or substituting cardamom for cinnamon in cookies. coconut chai panna cotta 2

Coconut Chai Panna Cotta

Panna cotta literally means cooked cream. It’s an easy dessert, especially well-suited to dinner guests and warm weather. Why? It needs to be made ahead of time! Panna cotta is a favorite of mine as it’s easy to make dairy-free. In this version I use a combination of canned coconut milk as you find in Asian markets and coconut based milk alternatives you find in regular grocery stores.

Chai spices are warm and often contain cardamom, ginger, cinnamon, nutmeg. Here’s a lovely story and recipe from my friend Raghavan Iyer.

A note about vanilla sugar: Have you ever used whole vanilla bean? It’s wonderful and the great thing about the fragrant pods is that you get dual use from them. Usually recipes will ask you to scrape the sticky middle out of the pod – but don’t throw away the pod itself! Drop it into a jar of sugar and put in the cabinet. In a short time, you’ll have vanilla sugar. Use one bean, whole or scraped to 2 cups of sugar.

Ingredients:

  • 1 14 oz can coconut milk, divided
  • 1 packet gelatin (you could also use agar agar for a totally vegan version)
  • ~ 1/2 C milk substitute (like So Delicious Coconut Milk)
  • 1/4 C vanilla sugar (or regular sugar + 1/4 tsp vanilla)
  • 6 dried rosebuds (culinary)
  • 8 green cardamom pods
  • 1-2 TBSP chai spice (here I used the last of my Arvinda’s blend)

Directions:

  1. Reserve about 1/2 C of cocunut milk in a small bowl, sprinkle gelatin over it, whisk to dissolve.
  2. In a small saucepan, bring remaining coconut milk/milk subst (to fill 2 C measure) just to boil with with sugar, chai spice, rosebuds and cardamom pods. Do not scorch, reduce heat to medium.
  3. Stir until sugar has dissolved and milk has become infused with the spices, just a few minutes.
  4. Remove from heat, whisk in the dissolved gelatin (which will look like snow-white mashed potatoes at this point.)
  5. Strain into small cups. Decorate if you wish with rose petals, chill.

coconut chai panna cotta 1

Serve with slices of fresh, ripe mango.

 

Print Friendly
Share

{ 0 comments }

Save the Date! September 9!

July 24, 2014

I got 99 reasons why you should save this date….9/9 get it? Can’t wait to get my hands on this. Wonder what would go well with oysters? We’ll have some excellent news in this regard very shortly. Stay tuned, bookmark this site and save September 9. In the meantime, allow me to whet your whistle.. […]

Print Friendly
0 comments Read the full article →

Welcome to the Oyster Century Club©!

July 10, 2014

Find out why BostInno said we’re one of 5 social clubs in Boston that you must join! Tasting our way through 100 varieties of oysters with prizes for milestones along the way. (Congratulations Larry Yu for winning the first one!) To get the ball rolling, the first 10 members to join will receive autographed copies of the definitive […]

Print Friendly
1 comment Read the full article →

Are You a Member? 5 Boston Social Clubs You Need to Know About | BostInno

July 8, 2014

We are delighted to be one of five Boston Social Clubs, BostInno singled out for “must join” status! We welcome all new members and have some exciting events on the horizon. Come slurp and sip and laugh and learn with us! We’ll tell you why the old “R” month rule is passé and share favorite […]

Print Friendly
1 comment Read the full article →

Aw Shucks Slurps & Sips Class: Hashtag Schwag Winner

June 17, 2014

Our sold-out Oyster Century Club© Slurps & Sips class was a hit! Sixteen oyster lovers became Oyster Century Club members and shared their favorite spots to enjoy oysters, as well as questions. I demonstrated how to buy, store and shuck at home, shared oyster facts and trivia, and we paired our oysters with three different […]

Print Friendly
0 comments Read the full article →

Aw Shucks! Slurps and Sips Event at Whole Foods Market June 5

May 19, 2014

<< Click anywhere on graphic to go to registration page!>>

Print Friendly
0 comments Read the full article →

Food Allergy Awareness Week: Dining Out – Advice for Restaurants, Tips for Diners

May 14, 2014

15 million Americans have food allergies, and these numbers continue to rise. Restaurants ignore this issue at their own peril and that of their customers. In my experience, the vast majority of people in the hospitality industry do care about helping their guests have an enjoyable experience. Landing a guest in the hospital is not […]

Print Friendly
0 comments Read the full article →

Food Allergy Awareness Week: Summer Camps & Safety

May 12, 2014

  Did you know this week is Food Allergy Awareness Week? With up to 15 million people in the United States affected by food allergies, it’s time to learn a little more about this potentially deadly medical condition, and how to live with them if you or someone you love is diagnosed.   In honor […]

Print Friendly
0 comments Read the full article →

What to pack, how to prep when you’re a food-allergic traveler

May 1, 2014

The thrill of travel is my siren song. I used to dream of filling a passport before it expired. Never happened, but I did manage to get to many great places. Machu Picchu, Xi’an, Tulum. Life can throw you one curveball after another, some good, some not so good. Layoffs, pink slips, food allergies. My […]

Print Friendly
0 comments Read the full article →