We use bacon sparingly, but it totally, completely makes this recipe amazing. The red wine vinegar sounds like a weird addition, but it really works. I added some dried dill as well and we enjoyed this soup every day for a week (be warned that it makes a lot!)

GOOD Recipes-- Seven seasonal recipes from one of my favorite magazines

When life gives you loads of flatbread...make fattoush! We spent a fantastic Fourth of July weekend in Toronto visiting our friend M and her family. M's brother-in-law works in an Afghani store, baking incredible treats to be sold and to be brought home to his family (and shared with guests!) We came back to NYC with a sack full of Indian snacks, the most delicious baklava I've ever had, and several 3-foot long loaves of flat bread. I love bread as much as the next person, but even this was a bit much for Mark and me to consume all on our own before it was going to go stale, so I got a chance to make something I'd been dying to try for awhile. It includes several of my great loves: bread, olive oil, veggies, salad (a recent fave due to the recent heat wave), my chopper, and using up leftovers creatively. I borrowed loosely from this recipe. No telling how authentic it is since I haven't had the real deal and since it didn't include sumac, but my Americanized version turned out great.

Salad:
1/2 flatbread loaf, cut into small pieces
1/2 head of Romaine, leaves washed and torn
1 tomato, chopped
4 radishes, chopped finely
1/2 white onion
1/4 cup cilantro, chopped

Dressing:
1/4 C lemon juice
1.75 t red wine vinegar
dash of salt
1 t lemon pepper
1 garlic clove, crushed
1/4 C olive oil

Whisk together dressing ingredients. Assemble salad. Coat bottom of skilled in olive oil (very thin layer) and heat on medium heat. Fry bread pieces until golden brown. Mix with salad, pour dressing over and serve.

The quest to eat as well as possible on as slim a grocery budget as possible continues. Now that I'm employed as a homemaker (while I search for more gainful employment) I have a little more time to do research on recipes that include ingredients we already have. We're going to visit friends over Memorial Day, so I've accepted the self-imposed challenge of cleaning out the fridge/freezer/cupboards until then. I'm finding that one of the keys to this kind of lifestyle is being comfortable with regarding recipes as nothing more than suggestions and being willing to substitute often. I made this last night, using up some beans I'd cooked from scratch in the crockpot a few weeks ago and then frozen, half a bag of shrimp, and a few other little leftover items. I substituted some frozen corn for the fennel, omitted the carrots, included dried dill instead of fresh and cooked beans instead of canned, and I served it on arugula instead of watercress. And it was still delicious! Perfect for a warm summer night's dinner.

Shrimp and White Bean Salad with Creamy Lemon-Dill Dressing

Ingredients

• 3 tablespoons reduced-fat mayonnaise
• 2 tablespoons plain fat-free yogurt
• 1 tablespoon fresh lemon juice, divided
• 1 1/2 teaspoons chopped fresh dill
• 1/4 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup chopped fennel bulb
• 1/3 cup julienne-cut carrot
• 1/4 cup thinly vertically sliced red onion
• 1 1/4 pounds cooked peeled and deveined large shrimp
• 1 (15.5-ounce) can Great Northern beans, rinsed and drained
• 1 teaspoon extra virgin olive oil
• 4 ounces trimmed watercress (about 1 bunch)

Preparation

Combine reduced-fat mayonnaise, yogurt, 1 1/2 teaspoons lemon juice, dill, 1/8 teaspoon salt, and pepper in a large bowl, stirring well with a whisk. Add fennel and next 4 ingredients (through beans); toss well to combine.

Combine oil, watercress, remaining 1 1/2 teaspoons juice, and remaining 1/8 teaspoon salt in a large bowl; toss gently to coat. Divide watercress mixture evenly among 4 plates; top each serving with 1 1/2 cups shrimp mixture.

Good-bye Pinkberry, hello frozen yogurt maker. After coming across this recipe for homemade frozen yogurt and coming to terms with the fact that way too much of our monthly food budget was being spent on a tiny cup of frozen goodness with berries mixed in, I made the trek to Bed Bath and Beyond and hauled back a frozen yogurt/ice cream maker so that we could eat more locally, literally. Since I've been working on school stuff more than usual lately, Mark's become the froyo chef around here, and he's great at it. He's made this basic recipe, strawberry frozen yogurt, a grapefruit sorbet that didn't quite pan out, and a grapefruit frozen yogurt which made good use of the aforementioned failed sorbet. And, as if that's not exciting enough, we can really take it up a notch on the homemade scale by making our own yogurt with which to make our own frozen yogurt! Since I'm already in the habit of making our yogurt, this is truly exciting. Now we just need to get ourselves some milk cows and we'll never have to leave the house again.

A popular activity around our household (apartmenthold?) lately has been to try re-working the words to the Alan Jackson hit "Livin' on Love" to a version we call "Livin' on Loans," which is exactly what we're trying NOT to do. As a budding social work student, I've assessed the situation and have determined several points of intervention, some feasible and some not (although I guess winning the lottery is especially unfeasible if we don't even buy a ticket, so who's to say it couldn't be possible if we exerted some effort?!?) In light of this, trying to cook healthy and thrifty meals has become an interest of mine. I've actually always been interested in that sort of thing, but it feels like an especially urgent endeavor now that I'm a full-time grad student and part-time worker. One thing we've done is up our consumption of non-meat complete proteins, although we haven't gone all Jonathan Safran Foer (Katy, if you read this, that's for you). We do indulge in the occasional feijoada, but when we make it, we eat ALL the leftovers for the next week, by golly, no matter what kind of toll it takes on our gastrointestinal systems. And it does, oh yes, it does. TMI, right?

Anyways, I've found several effective strategies for using up leftovers as well. One that worked particularly well this week was making a crustless quiche with a bevy of frozen veggies. Here's what I came up with:
4 eggs
3/4 C milk
2-3 cups frozen veggies, thawed by boiling (broccoli, cauliflower, zucchini, peppers, etc)
1/2 onion
2-3 garlic cloves
3 pieces bacon, fried (could omit)
some grated mozzarella cheese (3/4 C-ish)
a few shakes of freshly ground pepper
a few shakes of kosher salt
a few shakes of dried rosemary
a few shakes of dried basil

Preheat oven to 350 F. Saute onion and garlic in olive oil. Thaw veggies. Combine milk and eggs in until well blended. Fry bacon, cut into small pieces and add it, along with onion and garlic saute, to egg and milk mixture. Mix. Drain veggies and add. Dump in cheese, add seasonings. Pour into greased 9" pie plate and bake for 35-45 minutes. Serve with a side salad and enjoy!

There's a fine line between a sweet treat and a healthy snack. Actually, not really, but I think I've found something on the healthier end of the sweet treat continuum. These whole wheat chocolate chip cookies from Betty Crocker are fantastic. I even cut down the sugar a little, added some wheat germ, and cut the chocolate chips in half, adding about 1/2 cup of chopped pecans.

3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 cups Gold Medal® whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 package (12 ounces) semisweet chocolate chips (2 cups)

1. Heat oven to 375ºF.
2. Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
3. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

You know how penicillin was invented by accident? Well, I kind of did the same thing, only instead of inventing a drug, I invented my own version of passion fruit ice cream. And this ice cream is probably more detrimental to one's health than, say, penicillin, which I think I can comfortably classify as a life-saving substance.

The recipe is a variation of the standard recipe for passion fruit mousse:

1 can sweetened condensed milk
(Use empty can to measure out):
1 can's worth of heavy cream
1 can's worth of passion fruit juice (thawed concentrate would be even better)

Combine in blender and blend until foamy. Pour into bowl and freeze until it has the consistency of ice cream.
** Since this was an accident, I've only made it once. Given the fact that I don't make a habit of keeping heavy cream or sweetened condensed milk around, I probably won't make it again for awhile BUT, when I do, I will add a can of mandarin oranges and lots of flaked coconut before freezing. Yum!**