Frugal Café Blog Zone

Posted By Vicki McClure Davidson on October 29, 2010

FOOD. GLORIOUS FOOD.

Yeppers, it’s Friday… When available, recipes will accompany the “Fab Food Friday Fotos,” with a guarantee that at least one recipe — most preferably a frugal recipe — will always be included.

Baked Mediterranean Casserole with Rucola Pesto | Photo credit: Harald Walker, Flickr, Creative Commons, some rights reserved

This eye-catching, thrift-minded, vegetarian recipe for Baked Mediterranean casserole with rucola pesto was provided by Harald Walker, via VegaliciousRecipes:

Baked Mediterranean Casserole with Rucola Pesto

Potatoes, tomatoes, and spicy tofu all seasoned with garlic and rosemary with a tasty pesto sauce.

Ingredients:

* 600 grams very small potatoes, washed and quartered
* 2 cloves garlic, minced
* 60 ml. extra virgin olive oil
* 180 grams spicy tofu pieces
* 350 grams cherry or grape tomatoes
* 2-3 Tbs. rosemary, chopped or minced
* salt and pepper to taste

For the rucola pesto

* 120 grams rucola
* 3 cloves garlic
* 100 grams hazelnut, almond or walnuts
* 125 ml. extra virgin olive oil
* salt and pepper to taste

Directions:

1. Preheat the oven to 350 (F).
2. Put the sliced potatoes, garlic, olive oil, rosemary, salt and pepper in an oven proof baking dish.
3. Mix them all together well so that the potatoes are well coated.
4. Place in the oven to bake for 20 minutes.
5. Meanwhile, make the pesto.
6. Put all the ingredients for the pesto in a blender and puree.
7. After 20 minutes in the oven, stir the potatoes and test for doneness.
8. Add the tofu pieces and tomatoes and continue to cook for 10 minutes more.
9. Serve the dinner with the pesto drizzled on top, or in a serving boat for each to help themselves.

Serving Size: 4

Roasted Turkey | Photo credit: VirtualErn, Flickr, Creative Commons, some rights reserved

Lamb Meatballs with Quail Eggs and Tomato Sauce | Photo credit: Robin, Flickr, Creative Commons, some rights reserved

Photographer/cook Robin provided the recipe link for this unusual lamb meatballs and quail eggs dish.

Eel Bento Box | Photo credit: Lorenia, Flickr, Creative Commons, some rights reserved

Tropical Tri-Color Cake | Photo credit: Chotda, Flickr, Creative Commons, some rights reserved

Photographer/cook Chotda explains the cake’s layers and flavors/colors of the Tropical Tri-Color Cake:

I was trying to make a version of the Paradise Cake from King’s Bakery in Hawaii. Chiffon cake layers of lilikoi (passionfruit) / light yellow, guava / pink, and lime / green, with a whipped cream frosting. The flavour was good (esp. with the passionfruit and lime layers), but the colours are too sedate. Needs more colour!

Spicy Fish Dish | Photo credit: Sean Dreilinger, Flickr, Creative Commons, some rights reserved

Glorious fish dish — recipe for Spicy Fish Dish provided by photographer/cook Sean Dreilinger –

Spicy Fish Recipe

Ingredients:

* 2 fillets white fish (frozen mahi mahi used here)
* 1/2 cup chopped chili peppers
* 1 sweet yellow onion, sliced
* 1 tomato, sliced
* 1/4 cup chopped cilantro
* 2 tbsp oil (olive oil used here)
* 1/4 cup soy sauce
* 1/4 cup shaved ginger

Instructions:

Marinate / thaw fish by soaking in ginger, soy sauce, and add water to cover fish saute onions, garlic in oil
Add hot peppers to pan, cook until soft.
Add fish (include some ginger if you like), cilantro, cook until fish is opaque.
Add tomato and serve.

Bacon-wrapped Stuffed Jalepenos | Photo credit: newwavegurley, Flickr, Creative Commons, some rights reserved

Apple and Scale, An Unusual Tea Party | Photo credit: Rebecca Anne, Flickr, Creative Commons, some rights reserved

Easy Greek Chicken Casserole | Photo credit: Emily Carlin, Flickr, Creative Commons, some rights reserved

The main reason this recipe caught my eye is because it’s a one pot meal that you can make in your Dutch oven. I’ve been wanting a Dutch oven for years and finally got one for Christmas so anytime I see a recipe that mentions a dutch oven, I’ll almost always give it a try.

[...]

Easy Greek Chicken Casserole

from Cooking Light Complete Cookbook

Ingredients

• 1 tbsp. olive oil
• 2 cups chopped onion (about 1 large)
• 2 tbsp. dried thyme
• 2 tsp. pepper
• 10 garlic cloves, minced
• 6 cups (about 2 lbs.) red potato, cubed (1/2 in.)
• 2 cups (1/2 lb.) green beans, trimmed and cut (1 inch)
• 1/4 cup water
• 2 tbsp. anchovy paste or finely chopped olives
• 2 (14.5 oz.) cans diced tomatoes, undrained
• 8 skinless, boneless chicken thighs or 4 skinless, boneless chicken breasts
• 1/2 cup crumbled feta cheese

Process

1. Preheat oven to 375 degrees (F).

2. Heat oil in a large Dutch oven over medium heat. Add onion and saute for 3 minutes.

3. Add thyme, pepper, and garlic and saute for 1 minute.

4. Increase heat to medium-high. Add potatoes and saute for 8 minutes or until they begin to brown.*

*Note – Instead of my potatoes browning, what happened was that the inside of my dutch oven got really burnt, even after I added more oil. It’s probably my fault (I think my burners get too hot), but I thought I’d mention it. Next time, I think I’m going to saute everything in a non-stick skillet and then transfer to my Dutch oven after the potatoes are browned.

5. Stir in beans, water, anchovy paste and tomatoes.

6. Remove from heat. Nestle the chicken into the potato mixture, sprinkle with salt and pepper and top with feta. Cover and bake for 45 minutes. Lightly stir around the potato mixture about halfway through or the potatoes on top will wind up being undercooked.

Spoon out a few cups of the potato mixture onto a plate, underneath or beside the chicken.

Makes 4 servings.

Strawberry Cake | Photo credit: Vegan Warrior, Flickr, Creative Commons, some rights reserved

Cheeseburger & Fries | Photo credit: Stu Spivack, Flickr, Creative Commons, some rights reserved

Displayed French Breads, at JJ's Boulangerie at the Paris Las Vegas | Photo credit: Jill Matsuyama, Flickr, Creative Commons, some rights reserved

Chicken Divan | Photo credit: Reese Derrenberger, Flickr, Creative Commons, some rights reserved

There was no chicken divan recipe provided by the photographer, but here’s one from the Kraft website – it sounds delicious. You could add some thinly julienned carrots to this dish, as seen in the photo:

Chicken, Broccoli & Potato Divan Recipe

* 1/2 cup KRAFT Tuscan House Italian Dressing and Marinade
* 4 small boneless skinless chicken breasts (1 lb.)
* 1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme
* 1/2 cup milk
* 1 pkg. (20 oz.) refrigerated sliced potatoes
* 2 cups frozen broccoli florets
* 1 cup KRAFT Shredded Triple Cheddar Cheese with a Touch of PHILADELPHIA, divided
* 1/8 tsp. ground black pepper

Heat oven to 375ºF.

Pour dressing over chicken in shallow dish; turn to coat both sides of each breast. Refrigerate 30 min. to marinate.

Mix cooking creme and milk in large bowl. Add potatoes, broccoli and 1/2 cup shredded cheese; mix lightly. Spoon into 13×9-inch baking dish sprayed with cooking spray.

Remove chicken from marinade; discard marinade. Place chicken over ingredients in baking dish; sprinkle with pepper. Cover.

Bake 1 hour or until heated through, uncovering and sprinkling with remaining shredded cheese after 45 min.

Kraft Kitchen Tips: Substitute frozen asparagus cuts or green beans for the broccoli.

Cherries, Farmers Market | Photo credit: Rebecca Anne, Flickr, Creative Commons, some rights reserved

Chili Pepper & Cinnamon Chocolates | Photo credit: QuintanaRoo, Flickr, Creative Commons, some rights reserved

Filipino Pork and Chicken BBQ | Photo credit: Josh Bousel, Flickr, Creative Commons, some rights reserved

Pear & Goat Cheese Triangles | Photo credit: Williams Jones, Flickr, Creative Commons, some rights reserved

Photographer/cook William Jones has the recipe for these lovely Pear and Goat Cheese Triangles, which are wrapped in Phyllo dough triangles, posted on his blog, The Food Spot.

Eggnog Bread Pudding | Photo credit: jpellgen, Flickr, Creative Commons

Chinese Spicy Stir Fry Green Beans | Photo credit: Ulterior Epicure, Flickr, Creative Commons, some rights reserved

Directions for making Chinese Spicy Stir-fry Green Beans, provided by Ulterior Epicure —

Pretty straightforward but good. These fresh green beans are stir-fried in a wok heated with oil. A touch of soy sauce, some chile flakes, and teaspoon of sugar at the end help caramelize and blister the green beans and make them go crispy on the outside, yet soft on the inside.

Food photos selected and posted are credited and have Creative Commons-licensed content with some rights reserved for noncommercial purposes, unless otherwise noted.

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Previous Fab Food Friday Fotos posts:

Halloween Edition Encore… More Awesome Photos of Spooky Goodies, Ghoulish Meals, & Halloween Recipes

Asian Meats, “Happy” Bread, Tempeh Pizza with Artichoke Hearts, Beef & Red Wine Casserole, Chili Peppers, Teddy Bear Tea Party Cake, Makaronilaatikko, and More

Chinese Pig Dumplings, Hot Pastrami, Chicken Pot Pie, Pepperoni Pizza Soup, Tiger Bento Box, Spaghetti with Mushrooms, & More

Watermelon-Infused Vodka Balls, Chocolates, Peppercorn Beef Filet Steak, Cauliflower Cheese Soup, & More

Categories: Business & Economy, Conservatism, Food, Drink, Frugal Kitchen Tricks, Health, Social and Political Climate
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