Ricotta and Parsley Frittata

Oh Mario Batali, how I wish you were an opera singer. I mean, he definitely has the build for it. Plus, those looks ... to die for! :P Just joking, he is actually one of my favorites to watch on television solely for the fact that he seems to do no wrong. And, on that note, I decided to follow up one of his recipes for breakfast this morning: Ricotta Frittatas! Also, for Christmas, my mom sent me this adorable cupcake maker. In the instruction manual, it says it can be used to make virtually anything in a small cupcake-size. So, I thought I'd make some bite-size frittatas instead. Fingers crossed that they turn out well ... Below is the ingredient list that Batali suggests:

1 medium onion, thinly sliced $0.99
1 tablespoon marjoram leaves $2.99
8 eggs $1.89
1 cup fresh sheep’s milk ricotta cheese $2.99
3 tablespoons freshly grated Parmigiano-Reggiano cheese $2.79
1 cup spicy tomato sauce $0.75

Total: $12.40

Loving that total! Thank you Mario! The one change I made in his list was to switch the marjoram leaves for a bundle of parsley. Although the aromatic, oregano-style herb may have added a bit of bite to the creamy bundles of joy, I opted to save $2.00 and go for the latter.

The Finished Product!

I have to say, these were absolutely delicious! A great breakfast item that took about 10 minutes to make and even less time to finish ;D The ricotta and the spicy tomato sauce are definitely necessary. If anyone else has any favorite frittata recipes on hand, let me know! I'm hooked!

Edited Ingredient List:

1 medium onion, thinly sliced $0.99
1 tablespoon parsley $0.99
8 eggs $1.89
1 cup fresh sheep’s milk ricotta cheese $2.99
3 tablespoons freshly grated Parmigiano-Reggiano cheese $2.79
1 cup spicy tomato sauce $0.75

New Total: $10.40

Mario's original recipe can be found here.

Orange Cashew Chicken

For my first recipe review, I wanted some saucy Chinese food. Luckily, Rachel Ray had a recipe that combined two of my favorite Chinese chicken entrees: orange chicken and cashew chicken. To be honest, I was a little underwhelmed thinking about how these two flavors would mesh. Citrus and nutty? Doesn't seem too appetizing. However, it looked just gorgeous and delicious! I had to try it out. First, I have to find out how much Rachel's recipe would cost by going through her list of ingredients. Below is the price breakdown for a serving size of four.

3 tablespoons canola or vegetable oil $3.29
1 1/2 pounds boneless, skinless chicken breasts or thighs $6.99
1 red bell pepper, chopped into 1/2 inch dice $2.99
1 onion, chopped into 1/2 inch dice $0.99
2 to 3 cloves garlic, finely chopped or grated $1.19
1 1-inch piece ginger, peeled and grated or finely chopped $1.09
1 tablespoon hot sauce $3.00
2 tablespoons tamari $3.73
1/4 cup hoisin sauce $3.29
1/4 cup orange marmalade $3.15
1/2 cup chicken stock $1.09
1/2 cup regular or honey-roasted cashews $3.15
4 scallions, thinly sliced on a bias $2.49

Total: $36.44

Order of Orange Cashew Chicken for Take Out: $7.50

$36 ain't bad for a family of four. However, compared to a take out order of orange cashew chicken, it can seem like a lot. This is especially true if you are cooking for a family of two (or one, in my case). Although it is difficult to cut the grocery bill down to the price of Chinese take out, I have a feeling that a couple of these ingredients can be taken off of the list.

The Finished Product!

I decided to remove hoisin, tamari, and hot sauce from my grocery list to start. To me, those aren't everyday ingredients. Therefore, they didn't seem worth it to buy. Instead of using those in my cooking, I through in a tablespoon of soy sauce instead. I also am not a huge fan of orange marmalade ... and it's price. So, I opted for a can of mandarin oranges. I reduced the juices inside the can with a tiny bit of sugar to allow it to try and thicken up and begin to vaguely resemble a marmalade. Finally, I tossed the scallions and opted for a cheaper bag of frozen broccoli that will go a longer way. After all is said and done, my ingredient edits saved me $11.00. Although it doesn't look as fancy as Rachel's, I'm happy with it. However, I do fear that by removing the hoisin, marmalade, and tamari, I'm carving out some of the core flavor. Something to keep in mind for the next meal.

Edited Ingredient List:

3 tablespoons canola or vegetable oil $3.29
1 1/2 pounds boneless, skinless chicken breasts or thighs $6.99
1 red bell pepper, chopped into 1/2 inch dice $2.99
1 onion, chopped into 1/2 inch dice $0.99
2 to 3 cloves garlic, finely chopped or grated $1.19
1 1-inch piece ginger, peeled and grated or finely chopped $1.09
1 tablespoon soy sauce $1.85
1/2 cup mandarin oranges $0.89
1/2 cup chicken stock $1.09
1/2 cup regular or honey-roasted cashews $3.15
1 bag of frozen broccoli $1.25

New Total: $24.77

The original recipe can be found here

The beginning of bountiful banquet

Rachel Ray is the epitome of quick and easy meals that family's can make in a hurry. That's great! But now-a-days, I'm more concerned about how much this meal will affect my wallet. During her show, she has (along with other foodie celebrities), mentioned briefly that these ingredients can be bought for close to nothing at your nearest grocery story! ... Well, I'm a bit unconvinced. So, I'm starting this blog to hopefully uncover the myths behind fancy foodie recipes we see on tv, online, and in the news. How much do these recipes really cost and which recipes provide the most amount of flavor with the least amount of budget breakage.

A little bit about myself: I'm a 22 year old graduate student from Minneapolis MN. I just finished college and moved out of my parent's house. I now have my own apartment and have been craving to learn how to cook as well as my parents. My family has given my a strong love for food. However, I have come to realize that there is no possible way I can afford most of the items on their grocery list.

So, I have to change the way I know how to cook and fast. Where do I begin? TV of course! After watching a some of television's favorite foodie professionals and completing a few full grocery shopping trips ... I realize I have a problem. A lot of foodie personalities today don't seem to acknowledge the idea of price. How am I suppose to survive?! Hopefully through this blog, I (and you, if applicable) can try to find the stubborn balance between price and flavor.