Days 9, 10, and 11 of 30- Sweet potato chorizo scramble, Crab salad endive boats

We're 1/3 of the way done!  how fantastic! I think one good thing about this 30 day venture is that the cost of eating out has been dramatically reduced.  i have "eaten out" a grand total of twice..... to get coffee.  I am buying groceries and produce more frequently and in greater volume, and according to my budget, spending a little more as well, but it's definitely way less than what i'd spend if i had eaten out for lunch and/or dinner throughout the week. Increase in grocery spending could be due to a number of things:  1.  midwest in the winter = expensive produce, minimally local and all the local stuff is hella expensive.  really?  8 dollars a pound for brussels sprouts?  2.  my garden is not producing (duh...) so i am not making as much of my own food as i do in the summer.  3.  produce just doesn't create as many meals per dollar as other processed foods.   ex:  5 dollars of avocados will not go anywhere as far as as lets say 5 dollars of box pasta.

I've been wanting to have an indoor greens garden in my garage, and have self watering canisters set up so i can have fresh veggies throughout the winter.  the awesome thing about my garage is that it's cool enough in the winter to grow leafy greens but it's not so cold that everything dies.  If i also throw in the vermicomposting, then hell.  i might as well be my own local food source.  this may be my chance.  but i'm too afraid and poor to try.  but maybe if i save enough from these 30 days, then i'll give it a shot.  I have a drill and everything.  all i would need are the boxes.  and the dirt.  and.... the mental power to start.  SHOWING UP, BEING THERE, and taking the first step is always the hardest part.

Anyway, I think if am ever to do this again, I would change a few things:  namely- plan meals better.   Here's the great thing about a chicken breast.  you can cook it up in any way you want and it'll just take on the flavors of whatever sauces you douse it in.  but here's the great thing about a whole chicken.  You can cook up the meaty part in any way you want and it'll just take on the flavors of whatever sauces you douse it in.  AND you can take the remaining bones and make a rich  broth with which you can make a chicken soup or you can reserve some of that rich hearty broth and make other kinds of soup!  I want my food to go a long way.  I made a pot of chili on the first day.  and of course, i get bored of eating chili for dinner every day.... so chop up some veggies and throw in some kale, cook down the chili and throw in some eggs.  voila!  BREAKFAST CHILI SCRAMBLE! lucky for me, my stomach, heart, and brain are so easily tricked by small changes in the way foods are presented to me.  that old gross chili suddenly became a novel and exciting meal item.

Scrambling scrambling scrambling!

The great thing about weekends is that I allow myself much more time to be creative with my cooking.  ESPECIALLY with breakfast. i LOVE breakfast.  LOVE LOVE LOVE it.  It's fascinating how i've been forced to be creative with the way i assemble my meals, how i substitute things, and what flavors mix together well.  This morning, i was feeling rather adventurous.  so i made breakfast chorizo muffins.

Chorizo sweet potato muffin

 For something quick dirty, and delicious, check out today's recipies! 

Sweet potato chorizo scramble

Ingredients

2 medium sized Japanese sweet potato
chorizo (please check ingredients)
onion
swiss chard
3 large eggs

1.  Cook the sweet potato til almost tender to fork
2.  Add the raw chorizo and cook until done
3.  Add chopped onion and chard and cook until onions are slightly translucent and chard is wilted

(the breakfast muffin version is similar but you cook the veggies first, and in a large muffin tin, press the chorizo into the well until it forms a cup shape.  Press the chorizo all the way up to the brim because when it cooks, it will shrink. Fill the chorizo cups with the cooked vegetables, make sure to press it in and pack them in there and spoon egg over the vegetables. Bake at 400 degrees F for 15 min.  Pop them out of the muffin tin and there you have it- a savory breakfast muffin sitting in a cup of chorizo!  it was amazing btw)

be creative.  it's pretty fantastic.

Crab Salad endive boats

Ingredients

Lump crab ~8oz
2 hard boiled eggs
Mayo
onion
salt
pepper
curry powder
Belgian endive leaves

1.  Hard boil two eggs and peel
2.  mash together lump crab, onion chopped finely, hard boiled egg and mayo
3.  add salt, pepper, and curry powder to taste!

Crab salad endive boats!  yum!

Til next time-- EAT WELL and BE WELL!!!