Let's go off topic, shall we?

Part of being laid off is the ability to go to the gym any time you want. I was there today, chugging along on the treadmill when the power blipped out.

Whee!

Didn't fall but we all looked pretty silly for a sec. Even more silly: when the bank of shiny new flat-screens came back on they all flipped on to Clifford the Big Red Dog on PBS. And nobody changed the channel.

So in the interest of getting you off the computer for a workout, here's my playlist this morning, courtesy of iTunes:

Mollie Katzen's Lentil Chili: My cheapie hall of famer

I have been making the Lentil Chili from Mollie Katzen's book Still Life With Menufor years and years. It doesn't qualify as super quick but it's great to make ahead on Sunday for meals during the week. And it freezes beautifully (the recipe makes 8 servings). I once figured out that this dish came to 35 cents a serving. Prices have gone up since then but if the cost has doubled, it's still less than a buck a serving.

Mollie Katzen's Lentil Chili
4 cups dried lentils–any kind
6 to 7 cups water (tomato juice can be substituted for about 2 cups water)
One 1-pound can tomatoes, or 3 to 4 large ripe fresh tomatoes (peeling optional), chopped
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon dried thyme (or about 1 tablespoon minced fresh thyme)
1 1/2 tablespoons minced garlic
2 cups chopped onion
1 1/2 to 2 teaspoons salt
6 tablespoons tomato paste
2 tablespoons balsamic vinegar or cider vinegar
Freshly ground black pepper to taste
Crushed red pepper to taste

Optional Toppings:

* Thin slices of sharp cheddar
* Sour cream
* Salsa
* A handful of toasted cashews
* Minced fresh parsley and/or cilantro

1. Place lentils and 6 cups of water in a large soup pot or Dutch oven. Bring to a boil, partially cover, and lower the heat to a simmer. Leave it this way for about 30 minutes, checking it every now and then to be sure it isn't cooking any faster than a gentle simmer. (You can chop the vegetables during this time.)
2. Add tomatoes, cumin, paprika, thyme, garlic, and onions. Stir, mostly cover again, and let it cook for another 30 minutes or so. Check the water level as it cooks, and add water or tomato juice in 1/4-cup increments as needed, to prevent dryness. Stir from the bottom every several minutes during the cooking.
3. Add salt and tomato paste. Stir and continue to simmer slowly, partially covered, until the tomato paste is all blended in... about 10 minutes.
4. Stir in the vinegar, black pepper, and crushed red pepper, adjusting the seasonings to taste. Serve hot, with some or all of the optional toppings.

From Still Life With Menu, Ten Speed Press, paperback, 1994

Mark Bittman's ideas for leftovers

Food writer Mark Bittman could probably make a delicious meal out of my shoe collection. He was on the Today show this morning to make magic of leftovers:

B-A-N-A-N-A-S!

Thank you, Gwen Stefani, for that introduction.

Do not throw out black bananas. Instead, get a large zipper-lock freezer bag, peel the bananas, cut (or smoosh) them into chunks and stash them in the freezer for smoothies and recipes.

I have quite the bag of smooshed nanners in the freezer. Apparently my son's not in love with bananas like he used to be.

Bananas can keep in the freezer for up to 3 months according to Food Network Canada.

Here's a quick smoothie recipe for your bananas:
Cold Monkey Love Smoothie
1 cup fat-free milk (or soy or whatever)
1 scoop chocolate protein powder
1 frozen banana
1/2 cup crushed ice
Dash of cinnamon
Blend.

Hey, I've got nothing else to do right now!

Welcome to the Laid-Off Gourmet, something I mentioned to my husband in jest.
Then I got bored.
So here we are!
I plan to provide cheap and easy meal ideas for those of us between jobs.