Welcome to Jenn’s Cook Book! Things in Jenn’s Kitchen have been a bit slow lately, but don’t worry. I will soon return with new content, including recipes, posts for the  Bitter/Sweet blog and a wrap-up for Frugal Nation. You never know, I may even have a new special project in the works.

~Jenn

Tacos, oddly enough, are one of my favorite foods. I could make tacos back when I didn’t even know how cook, and it still felt like a real meal. Tacos are actually the first thing I ever made for James. Since then, my taco recipe has evolved into a delicious dish that I still make on regular basis.

In honor of Frugal Nation, I thought I would give it a go with lentils. I have never been a big fan of beans (though I am trying to catch on, I didn’t think Great Northern Beans would make good tacos), so I used some French lentils I picked up at the Fresh Market before they closed up for good. This is a hybrid of my favorite taco recipe, combined with a few tweaks I picked up from Epicurious, though their recipe used a packet of taco seasoning (not in my kitchen, I say!).

Spiced Lentil Tacos

1 onion, finely diced
1 garlic clove, minced
1/4 tsp salt
olive oil
1 tbsp chili powder
2 tsp cumin
1 tsp dried oregano
1 cup lentils (black or green), rinsed and drained
1 can (15 oz) tomato sauce
1 cup water
1 can (14 oz) corn
taco shells, tortillas, or chips
toppings, as desired (rice, sour cream, cheese, lettuce)

Over medium heat, saute onion, garlic, and salt in olive oil under tender. Add chili powder, cumin, oregano, and lentils and saute until fragrant. Add tomato sauce and water, bring to a simmer.

Reduce heat and cover. Cook until lentils are soft, 25-30 minutes (or longer, depending on how soft you want your lentils), stirring occasionally. Add additional water if needed. Stir in corn and heat through. Serve as desired.

Frugal Breakdown:
1 onion: $0.50
1 garlic clove: negligible
1/4 tsp salt: negligible
olive oil: negligible
1 tbsp chili powder: $0.50
2 tsp cumin: $0.20
1 tsp dried oregano: negligible
1 cup lentils: $1.34
1 can tomato sauce: $0.89
1 cup water: negligible
1 can corn: $0.86
flour tortillas: $1.29
TOTAL: $5.58

Verdict: A rousing success, with money left for toppings or chips. Though I would argue this recipe is excellent on its own, I will admit to sprinkling some cheese on mine. Chopped spinach is also a great choice over iceberg lettuce.

This particular lentils were a bit more expensive than what I found at the grocery store, so a cheaper bag would bring this price down even more.

Sometimes, a dish is so simple that it is hard to call it a recipe. This is one of those dishes, using a container of goat cheese to create an easy but delicious sauce for pasta and asparagus. Look for goat cheese with roasted garlic and basil (or another combination if available). Plain goat cheese will also work, but add 2 teaspoons of grainy mustard for more flavor. Goat cheese will create a sauce similar to Alfredo, but without the fattening butter or cream.

Any variety of pasta will work in this dish, but my preference is a short, shaped pasta such as rotini. As the pasta boils in salted water, starch is released into the water. Reserved pasta water helps bind the sauce together (in a pinch, it can also help you stretch too little sauce without compromising flavor too much).

Pasta and Asparagus with Goat Cheese

1 box (1 lb) pasta
1 tbsp sea salt
1 lb asparagus, tough ends removed and cut crosswise into 1-inch pieces
1 container (about 5 oz) goat cheese with basil and roasted garlic
Parmesan cheese, optional

Bring a large pot of water to a full, rolling boil. Add sea salt and pasta. Cook 5 minutes, stirring occasionally, then add asparagus. Cook an additional 5 minutes, until pasta is al dente and asparagus is tender. Drain, reserving about 1 cup of pasta water.

Add goat cheese to pasta and asparagus, stirring to melt. Add small amounts of reserved pasta water until sauce is at desired consistency. Top with Parmesan cheese just before serving, if desired.  

Frugal Breakdown:
1 box pasta: $0.88 
sea salt : negligible
1 lb asparagus: $2.86
1 container goat cheese: $4.79 
Parmesan cheese: $0.50
TOTAL: $9.03

Verdict: Success, though goat cheese is more expensive than a jar of Alfredosauce. Asparagus can also be an expensive produce item, depending on the time of year (in late spring, the price per pound can be as low as $0.99). Sales on pasta were a little higher this time around, $0.88 instead of $0.50 for a box, which is still not a bad deal.

The time to “Spring Forward” is upon us, along with that groan most of us mutter for losing an hour of time as the early morning plunges back into darkness. In Michigan, this change is particularly noticeable. Michigan is both one of the most western and northern points of Eastern Standard Time. Sunrise in Grand Rapids occurs significantly later then in New York City or Washington DC.  

In recent years, Congress has extended Daylight Saving Time to encompass early March through early November (in 2009, DST ends on November 1st). In conversation with co-workers, I mentioned a vague recollection that perhaps this was done for economic issues related to energy costs. No one could confirm or deny, so I decided to do a little research.

As it turns out, DST was intended as a frugal venture by design. By extending daylight hours in the afternoon and evening, energy costs are reduced. The original concept was that morning daylight was “wasted” and evening daylight provided more time for outdoor activities. This is the basis for increasing the number of weeks DST is observed.

A large number of lobbyists supported the extension of DST, however, representing sporting goods and merchandising associations, which benefit from extra daylight hours. People are more likely to shop and engage in outdoor sporting activities during the extra daylight hours.

Some initial studies conclude that DST may actually increase energy consumption due to extra afternoon cooling. Primary studies also show an increase in gasoline use.

Numerous studies also indicate that the time change can interrupt the body’s nature rhythm, including disrupting sleep-wake cycles, often with negative side effects. DST can produce both negative and positive effects on Seasonal Affective Disorder and depression. The stress from losing an hour of sleep can also cause an increase in other conditions, such as heart attacks.

DST has been presented as a means for reducing energy costs, but its origin and implementation appears to be ridden with political trappings. While decreasing energy consumption is certainly important, it appears DST also stimulates retail spending. The health implications are also concerning, especially considering the costs associated with mental and physical health care.

Here is an article from US News on 13 Things You Probably Didn’t Know About Daylight Saving Time that outlines some of the implications of DST on health and public safety.

For Frugal Nation, I have focused on dinner and complete “meals.” This recipe, however, could work as a snack or light lunch. It is also a nice side dish for dinner, especially if you need to work some vegetables into the meal.

If you like hummus, you will enjoy this dip. It is rich and thick like hummus, but the spinach makes it a beautiful green color. Eat it just like you would hummus, with chips or pita, vegetables, or as a sandwich spread.

Garlic & Spinach White Bean Dip

2 tbsp olive oil
3-4 large garlic cloves, minced
3-4 cups baby spinach
1/2 lemon, juiced
1 tsp sea salt
2 cans (15 oz each) Great Northern White beans, drained and rinsed

Heat oil in a small skill over medium heat. Add garlic and saute until fragrant, about 1 minute, being careful not to burn. Transfer garlic to food processor bowl.

Wipe pan clean and add a small amount of additional oil. Add spinach, in batches, and saute over low heat until wilted. Transfer to food processor bowl.

Add lemon juice and salt to food processor bowl and pulse to combine. Add beans to bowl and puree until smooth. Chill slightly before serving (15 minutes in refrigerator). Drizzle with olive oil if desired.

Refrigerate in an airtight container for up to 5 days.

Frugal Breakdown
olive oil: negligible
3-4 large garlic cloves: negligible
3-4 cups baby spinach: $1.00
lemon: $0.50
 sea salt: negligible
2 cans beans: $1.78
TOTAL: $3.28

Verdict: Obviously a success, but you also need to factor in the cost of what you will be dipping (such as tortilla chips, baby carrots, broccoli spears, pitas, or pretzels). The low cost of the dip, however, allows for the purchase of these things.

While you may pay a similar price for a jar of vegetable dip or hummus at the store, I encourage you to try this dip anyway. It has a different flavor and lots of protein. While hummus is pretty healthy, some other dips are loaded with calories and preservatives.

My first attempt at cake decoration, not too shabby? Okay, my icing skills need some work, but it was delicious.

A candy-covered computer motherboard: