1. I always loved it when Mom would make Beef Porcupines. Due to my MSG allergy, it's not something I'm willing to eat now lest there be much pain and suffering. The original recipe is made from a box of beef flavoured Rice-a-Roni and a pound of ground beef. I've chosen to take a curry angle here and use ground turkey.

    The only things I didn't have on hand were the meat and coconut milk, which combined cost about $4.50. Since it was so inexpensive, I decided to pick up a bag of salad, bringing my total to just over $8.00.

    No, this one won't go for a whole week unless you eat like a bird. I got four meals out of it. Roughly $2.04 per plate? Not too shabby if you ask me.

    I apologize for the crappy framing in this episode. I'm still adjusting to the new camera, to which I am unable to affix my wide-angle lens. May need to experiment with other camera placement(s) in the future.

    TOOLS:

    mixing bowl
    large skillet

    INGREDIENTS:

    For meatballs:

    1 lb. ground turkey *
    1/2 cup uncooked rice **
    1-2 Tbsp olive oil
    2 1/2 C hot water
    2 heaping Tbsp yellow curry powder
    1 Tbsp cumin ***
    dash allspice ***
    1 tsp ground ginger ***
    1/8 tsp cinnamon ***
    2 dashes cayenne pepper ***
    1/4 tsp nutmeg ***
    1 tsp dry thyme ***
    1 tsp dry marjorum ***
    1 can coconut milk ****
    salt & pepper to taste

    For mashed potatoes:

    Instant mashed potato flakes and whatever ingredients for which the packaging calls. These are usually water, margarine (I use butter), milk (I use water) and salt (we'll use garlic salt here).

    HOW TO:

    Meatballs:

    Mix ground turkey and uncooked rice until well combined, then form into balls. This recipe should yield about 20 meatballs.
    Heat oil in a large skillet.
    Brown meatballs on all sides.
    While meatballs are browning, mix the spices with the hot water.
    Once meatballs are browned, add spice & water mixture, salt & pepper, and coconut milk.
    If the coconut milk has separated in the can, just mix in the skillet until evenly incorporated.
    Allow contents of the skillet to come to a simmer.
    Cover and let simmer for 30 minutes. (It's a good idea to check on it once or twice and give things a stir to be sure nothing is burning to the bottom of the pan.)
    If sauce is looser than you like after the 30 minutes have passed, continue to simmer uncovered until desired consistency is reached. I like the sauce to be fairly thick.

    Potatoes:

    Follow instructions on potato packaging, replacing the salt with garlic salt. I've found that using just under twice the amount garlic salt than the salt which is called for is a good balance. Then again, I really like garlic.

    I also really like mashed potatoes, so I made six servings-worth for my four servings of meatballs.

    CONCLUSION:

    Yes, I know mixing uncooked rice with meat sounds odd. The juices from the meat and the sauce will fully cook the rice, however, so it's all good. Also, whatever rice is near the outside of the meatballs gets a bit of a nice, crunchy crust.

    Music for this episode was "Yellow" from the album "Chakra Pop" by The Hybiscus Journals. This track, and many more, are available for download for free or whatever you think they're worth at http://thehybiscusjournals.bandcamp.com

    * This can be made with ground beef, though I find the beef flavour too strong for the curry. Also, you'll want to add an egg to the meat & rice mixture since ground beef tends to have less moisture than ground turkey.
    ** My rice of choice is jasmine rice, but use whatever kind you like and/or have on hand.
    *** All these extra herbs & spices are entirely optional. You can drop a small fortune picking them all up in one trip, but I try to keep them on hand at all times, so I use them when I can. If you just have curry powder, salt and pepper, this should still be very tasty.
    **** Coconut milk is also optional, though it does add a lovely rich layer to the dish. Coconut milk will separate in the can, so don't let that freak you out. The solids will re-dissolve in the sauce with a little stirring.

    # vimeo.com/8731160 Uploaded 1,286 Plays 0 Comments
  2. This episode was intended for a collaborative summer themed cooking video. That hasn't happened because everyone got stupid busy (myself included) so I've decided to upload it here. My friends and I have been playing with this curry turkey burger recipe for some time and rather enjoy it. I hope you will too!

    1 can chick peas, drained
    1.25 - 2 lbs ground turkey
    5 cloves garlic, finely chopped
    1/4 C fresh cilantro, chopped (or 1-2 Tbsp dry)
    1/2 tsp salt
    pepper
    3 - 4 Tbsps yellow curry powder
    1 Tbsp ground cumin
    1 tsp ground ginger
    1/4 tsp cinnamon
    1/2 - 1 tsp chili powder
    just a dash of allspice

    In a bowl, smash up the chick peas. Then add all the other ingredients and mix well.

    Form into patties.

    Heat olive oil in a skillet over medium-high heat.

    Cook patties about 5 minutes on each side, or until the internal temperature reaches 165°F.

    If you like, toast the buns in the burger drippings. These burgers won't put off nearly as much fat as a beef burger would. In fact, they're quite lean. Adding some olive oil to the pan before toasting is probably a good idea.

    Music for this episode was "Black Hole (good)" by The Hybiscus Journals. Originally written for "Black Hole, pt 3" of Space Adventure.

    http://members.cox.net/thehybiscusjournals
    http://www.spaceadventure.tv

    # vimeo.com/1809059 Uploaded 163 Plays 0 Comments
  3. My secret ingredients this time were some prepared polenta and a can of chick peas. Given that this took place during the "no new food" challenge, I decided to make a couple of things just to give myself some variety. I did my good old fallback big pot o' pasta, parmesan crusted fried polenta, and hummus. I think my bill for this one was about $18. Unfortunately, because it's been so long since I filmed this episode, I can't recall exactly what I needed to purchase.

    EQUIPMENT:

    1 large pot
    1 large sauce pan (or 2 smallish ones)
    1 frying pan/skillet
    some sort of blending device

    INGREDIENTS:

    For Spaghetti:

    2 lbs dry spaghetti
    1 lb ground beef
    26 oz. jar of your favorite pasta sauce
    1-2 bay leaves
    1-2 tsps ground mustard
    garlic salt (to taste)
    celery salt (to taste)
    onion salt (to taste)
    allspice (just a dash)
    black pepper
    1 red bell pepper, chopped
    1 large onion, chopped
    7 cloves garlic, chopped

    For Polenta:

    1 tube prepared polenta
    pepper & garlic salt (to taste)
    parmesan cheese
    1 Tbsp butter

    For Hummus:

    1 can chick peas, drained (reserve liquid)
    juice of 1 lemon
    2-3 Tbsps olive oil
    4 cloves garlic
    1/3 C tahini
    1 Tbsp parsley flakes
    salt & pepper to taste

    HOW TO:

    For Spaghetti:

    Place large pot of well-salted water over high heat to boil. Once boiling, add pasta and cook according to directions on box. Drain.

    Dump pasta sauce into a large sauce pan over low heat. (I use 2 smaller sauce pans because that's what I have.) Fill sauce jar about 1/2 way with water to rinse, and add that to the sauce. Add bay leaf, ground mustard, bell pepper, and salt & pepper to taste. Just let this go while you do everything else.

    In skillet, heat 1-2 Tbsps olive oil. Add garlic and onion, cook until translucent. Add ground beef and other seasonings to taste. When the beef is cooked through, add to the sauce.

    In a large bowl, mix pasta and sauce until everything is coated. Don't forget to take out the bay leaves!

    For Polenta:

    Cut into about 1/4 inch slices. Sprinkle one side with garlic salt & pepper.

    Melt butter in skillet, and add polenta seasoned side down. Season top side of polenta, and sprinkle with parmesan cheese. Let cook until bottom side is golden, then flip and brown the other side.

    For Hummus:

    In a bowl, combine all ingredients. Blend well. If you're not fond of hunks of garlic, feel free to put it through a garlic press first. If the hummus is looking too thick, just add some of the reserved chick pea liquid to loosen it up. Don't worry if it gets too runny, since it'll thicken up a bit as it stands. Best if made a day in advance. Serve with breads, crackers, veggies... really, whatever you like to dip in hummus.

    Music for this episode is "Everything Is A Toy" from The Hybiscus Journals' record, "Playtime". Visit http://members.cox.net/thehybiscusjournals for more information about this and other THJ records.

    # vimeo.com/1141515 Uploaded 453 Plays 1 Comment
  4. transiit over at mmmm......donut ( http://mmmm-donut.blogspot.com/2008/04/new-challenge.html ). Yes, I really do eat what I make for a week. Sure, I like to try keeping some quick fixin's on hand (usually sandwich stuff) for those days when I'm tired of whatever it is I made and really just want something different, but for the most part I do practice what I preach.

    Once I've made this meal, I will not purchase any food for a full week. And will photodocument each meal. You know, for fun... or something.

    # vimeo.com/946128 Uploaded 39 Plays 0 Comments
  5. This could be challenging. Am I up for it? Yeah, i think I can make it work.

    # vimeo.com/861377 Uploaded 15 Plays 2 Comments

Eat For A Week

thorn

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