Poached eggs over lentils and mushrooms

This is a hearty no meat meal for two.
Serves: 2
Total time: 45 minutes

1 cup french/green lentils
1/2 pound mushrooms (crimini or shiitake) 
1 tablespoon olive oil
1 tablespoon butter
splash of red wine (optional)
4 eggs

Dressing:
3 tablespoons dijon mustard
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar

Cook 1 cup of french lentils in water for 30-45 minutes (until soft).  In the meantime chop mushrooms.  When lentils are almost done saute mushrooms in oil/butter and add splash of red wine when they are soft.  Add lentils to mushrooms with salt & pepper.  In the mean time bring a small sauce pot of water to a boil.  Crack two eggs into a small dish then swirl the water and gently drop in the pair of eggs and cook for 2.5 minutes.  Repeat for the other two eggs.  Serve eggs over lentils. Drizzle dressing on top.

Nearly No-Cook Asian Style Noodles

Great for when bok choy is in season.  The only thing you have to cook is the noodles.  

Servings: 4-5

Total time required: 20 minutes

1 lb Asian-style noodles (I used Japanese Udon noodles)

1/2 cup chicken or vegetable stock

1/4 cup soy sauce

2 tablespoons of chili garlic paste

1 cup natural chunky peanut butter

2 cloves garlic, minced

2 heads bok choy

1 large bell pepper

1/2 lb of asian turnips or carrots

1 small bunch of green onion

Toasted sesame seeds

Cook noodles as per instructions, when finished strain and cool with running water.  While the noodles are cooking mix stock, soy sauce, chili garlic paste, peanut butter and garlic in a large bowl.  Next prepare vegetables.  Chop the stems off of the bok choy.  Chop the stems in to matchstick size pieces and coarsely chop the leaves.  Chop bell pepper into matchstick size pieces.  Coarsely chop turnips or carrots and green onion.  Mix all the ingredients together.  Serve immediately or refrigerate until serving. Sprinkle sesame seeds on top before serving.

Quick Swiss Chard Quiche

1 bunch of swiss chard (~10 leaves)

2 spring onions with green tops (or 1 small onion), chopped

3-4 garlic scapes, chopped (optional)

1 basic pie crust

2 cups of shredded cheese of your choice (I used 1 cup mozzarella 1 cup cheddar)

5 eggs

1 cup half & half (or use milk- but it will be creamier with more fat)

Salt and white pepper to taste

Saute the onions and scapes until onions are translucent, then add the swiss chard and cook until just wilted.  Line a pie dish with the crust then add the shredded cheese to the bottom.  Spread the sautéed veggies on top of the cheese.  Whisk together eggs, half & half, salt and pepper then pour into crust.  Bake for about 45 minutes at 350 degrees, or until the eggs are solid.

Local fish & potatoes and a California artichoke

The first meal we ate after we finished our year as the Low Income Locavore was walleye I caught over Memorial day weekend, which was dusted in flour, dipped in egg and covered in cracker crumbs then fried.  I served it with local potatoes and an artichoke from California.  "Locavore for Life" is going to be about locally sourced items with the occasional addition of something exotic.  I'll keep you updated on recipes!

The Low Income Locavore Year is Over

Mark and I finished our year eating local on a low income.  Unfortunately I lost track of some of the food purchases for the past two months.  For the 301 days between June 3rd, 2010 and March 31, 2011 we spent a total of $3,267.35 which is an average of $5.43 per person per day.  A couple with maximum SNAP benefits (food stamps) would receive $6.11 per person per day.  Therefore it is definitely possible to eat healthy, local food on a tight budget.  Plus with the exceptions we made it was really quite easy to do.  We allowed ourselves to eat non-local food if we invited out or to friends homes, so as to not socially exclude ourselves.  We also had the "millennium rule" for buying food, which allowed us to buy food that has been traded for more than 1,000 years (spices, grains, cheese, etc.), although we tried our best to source those things locally as well.  

To have fruits and vegetables year round we froze them last summer and we had plenty to keep us fed all winter.  Squash, potatoes and onions were kept in the basement, although we did run out of onions early.  We made all of our bread and pasta.  During the year my health improved, as indicated by my cholesterol levels which changed for the better (Mark did not have his tested).  Our weights stayed the same.

It was a great year, I think the tastiest one yet.  People have been asking me "are you going to continue?" and the answer is ABSOLUTELY!! with the occasional seafood purchase and an avocado every now and then. However, Mark got a job!  As a result we can't consider ourselves "low income" anymore.  So here's my new blog: Locavore for Life.  It's going to have everything from this year uploaded and I'll keep adding new recipes and tidbits to it.

Thanks for following my blog for a year!!!  It's been a great adventure!

Unexpected Health Benefits of Eating Local

My cholesterol levels changed for the better!  Since my cholesterol tends to run a little high I get checked every year.  In the past my bad cholesterol (low density lipoprotein) tends to be a little high and my good cholesterol (high density lipoprotein) has been low (as you can see below in 2010).  This year when I got tested I was pleasantly surprised to see that my numbers have reversed.  My good cholesterol went way up and my bad cholesterol went way down and now I'm back in the normal range.  Since my exercise habits have not changed dramatically I think the difference can be attributed to the local food I've been eating.

Name	Standard Range	2/17/2010	5/19/2011
Low Density Lipoprotein	<129- mg/dL	126	96
High Density Lipoprotein	>59- mg/dL	58 L	79
Cholesterol	<200- mg/dL	201 H	197

Eggs Goldenrod

This recipe has been passed down in my family for generations.  It is a staple for Easter breakfast but it's delicious anytime extra eggs are available.  I made a smaller batch, but the recipe can easily be doubled or tripled.  The basis of this recipe is a simple roux.

Eggs Goldenrod

Eggs Goldenrod
Makes 2 large portions

4 hard boiled eggs
3 tablespoons of butter
3-4 tablespoons of flour
~1 1/2 cups of milk
salt to taste
white pepper to taste
1/2 teaspoon of garlic powder (optional)
4 slices of toast
chives for garnish (optional)


Peel the hard boiled eggs and separate the yolk from the white.   Put the yolks in a small bowl and use a fork to break into small pieces.  Coarsely chop the whites.  In a saucepan heat the butter until melted and bubbly then slowly add the flour until it makes a thick paste with the butter.  Add the milk, a splash at a time, stirring until the milk is completely incorporated into the butter and flour.  Stop adding milk when it reaches the desired consistency (thick but not too pasty).  Then add the salt, pepper and garlic powder.  Stir in the egg whites.  Serve on top of toast with a sprinkle of egg yolks and chives.