The Cheap Gourmet

Perfect Pumpkin Pancakes Recipe

Pumpkin pancakes are a great way to start your day. Pumpkin is rich in vitamins, minerals and nutrients that can carry you through the day. These low-calorie pancakes are so flavorful that there is no need to add butter and syrup. They can be made in batches and frozen for later use. Simply prepare the following recipe, allow pancakes to cool, then store in an airtight container or wrap pancakes in plastic wrap and foil and place in the freezer for up to three months.

Perfect Pumpkin Pancakes
Serves 2

Preparation time: 15 minutes
Cooking time: 5 minutes
Ready in: 20 minutes

INGREDIENTS:

3 Eggs, whites only
1/2 cup Pumpkin purée
1 tablespoon Coconut oil
1/2 teaspoon pure Vanilla extract
2 tablespoons Coconut milk
1/3 cup Flaxseed meal
1 packet Truvia Natural Sweetener
1/2 teaspoon Cinnamon
1/4 teaspoon Cloves, ground
1/4 teaspoon Baking powder
1/4 teaspoon Baking soda

DIRECTIONS:

1. In a medium bowl, lightly beat one egg white.
2. Blend in pumpkin, coconut oil, vanilla and coconut milk.
3. In a separate bowl, sift together all dry ingredients.
4. Combine wet and dry ingredients; mix well.
5. On a lightly greased skillet or fry pan, pour out about 1/3 cup of batter to make each pancake.
6. Cook for 2-3 minutes, until golden brown, then flip. Continue cooking for an additional 1-2 minutes.
7. Transfer to plates and serve immediately.

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Gado Gado: Spicy Indonesian Nut Sauce

Gado Gado is a spicy nut sauce originating in Indonesian. It is served over an arrangement of cooked or raw vegetables. This recipe uses almond butter and creates a smooth, silky sauce. Pour gado gado sauce over vegetables and garnish with apple slices, lemon or orange slices, toasted sunflower seeds or almond silvers.

Recommended vegetable selections include: steamed cabbage, shredded raw cabbage, baby carrots, celery slices, steamed broccoli, or fresh green beans.

GADO GADO SAUCE RECIPE

Serves 8
Preparation time: 15 minutes
Cooking time: 40 minutes
Ready in: 55 minutes

INGREDIENTS:

2 tablespoons Coconut oil
1 cup Onion, chopped
2 cloves Garlic, crushed
1 Bay leaf
2 teaspoons Ginger root, freshly grated
1 cup Almond Butter
1 tablespoon Maple syrup
1/4 teaspoon Cayenne pepper, adjust to taste
1 Lemon, juice only
1 tablespoon organic Apple cider vinegar
3 cups Water
1 teaspoon Sea salt

DIRECTIONS:

1. In a saucepan, cook the onions, garlic, bay leaf and ginger in coconut oil.
2. When onion becomes translucent, add remaining ingredients; mix thoroughly.
3. Simmer on lowest possible heat for 30 minutes, stirring occasionally.

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Orange Almond Salad Recipe

Orange Almond Salad is refreshing and incredibly easy to prepare. It makes for a great lunch or can be served as a side with dinner. One serving equals 2 cups of salad mix and 1 tangerine. Use a combination of iceberg and romaine lettuce, if desired.

ORANGE ALMOND SALAD RECIPE

Serves 2
Preparation time: 15 minutes
Cooking time: 0 minutes
Ready in: 15 minutes

INGREDIENTS:

1 head Lettuce, green leaf
2 Tangerine Oranges, fresh
2 tablespoons Almond slivers, toasted
1 Lemon, juice only (optional)

DIRECTIONS:

1. Wash, rinse and dry green leaf lettuce.
2. Chop into bite-size pieces. Place into salad bowl.
3. Peel and separate tangerine orange slices. Place on top of salad.
4. Add almond slivers.
5. Squeeze fresh lemon juice on top, if desired.
6. Serve immediately.

Cooking Tip: Instead of purchasing roasted almond slivers, roast your own. Heat oven to 275 degrees Fahrenheit. Arrange almond slivers in a single layer on baking pan. Place in oven for 5-10 minutes, depending on how brown you like them. Keep a close eye though, as almonds will burn quickly.

Discover over 100 healthy recipes in my cookbook, The Diva Diet. Now available through Lulu.com.

The Diva Diet, by Kathy Browning

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Homemade Vegetable Stock Recipe

The following homemade vegetable stock recipe is super easy to make. It can be stored in the refrigerator for up to 5 days or frozen up to 3 months. Homemade vegetable stock makes a great soup base and is perfect for cooking rice, quinoa or millet or as a substitute for chicken broth. It adds an earthy flavor to Quick and Easy Homemade Chicken and Dumplings!

HOMEMADE VEGETABLE STOCK RECIPE

Serves 10
Preparation time: 15 minutes
Cooking time: 2 hours
Ready in: 2 hours, 15 minutes

INGREDIENTS:

1 Onion, yellow (skin on)
3 cloves Garlic (skin on)
3 Celery stalks (with leaves)
2 Carrots, large (unpeeled)
1 bunch Spinach, fresh
1 teaspoon Olive oil
1 teaspoon each sage, thyme, marjoram, turmeric, parsley
2 Bay leaves
6 Black peppercorns, whole
pinch of nutmeg and ginger
10 cups Water

DIRECTIONS:

1. Wash and rinse vegetables, leaving skin intact.
2. Sauté whole veggies in olive oil for 5 minutes until they begin to soften.
3. Add seasonings and cook an additional 2 minutes.
4. Add 10 cups water. Bring to boil. Turn heat down and simmer for 1-2 hours. If the taste isn't strong enough, simmer for an additional 1/2 hour.
5. Strain through a cheesecloth squeezing veggies to extract any juice.
6. Freeze or use within 5 days.

The Diva Diet, by Kathy Browning

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Cauliflower Medley Soup Recipe

Cauliflower Medley Soup is a filling, yet light-flavored soup that is great year-round. Two cups of soup is a mere 62 calories and packed with vitamins and minerals. This cauliflower soup recipe can be made with water, vegetable or chicken broth. Personally, I prefer the added flavor of chicken broth.

CAULIFLOWER MEDLEY SOUP RECIPE

Serves 4
Preparation time: 15 minutes
Cooking time: 25 minutes
Ready in: 40 minutes

INGREDIENTS:

2 Celery stalks, chopped
1 Onion (white or yellow), chopped
2 Carrots, shredded
1 head Cauliflower, chopped
Salt and freshly ground black pepper, to taste
10-12 each Spinach leaves, freshly chopped
6 cups Water (or vegetable broth)
Sea salt and Fresh Ground Pepper to taste

DIRECTIONS:

1. In a large pan over medium heat, sauté celery, onion and carrot in water for 5 minutes, or until onion is translucent. Remove from heat and set aside.
2. Steam cauliflower in a colander over boiling water or in a vegetable steamer until tender. Drain water and mash cauliflower with a fork.
3. Add the mashed cauliflower to the vegetable mixture, return to stove and cook over medium heat. Add the water or vegetable broth.
4. Add spinach leaves and salt and pepper to taste.
5. Simmer for 15 minutes or until soup is heated thoroughly.

The Diva Diet, by Kathy Browning

Buy Today at Lulu.com

Confetti Chicken Salad Recipe

This delightful chicken salad recipe uses millet; a gluten-free grain packed with protein. It's best to marinate the chicken for at least two to three hours before serving. Add the millet and avocados when serving so they don't get watered-down and soggy. 

Confetti chicken salad is great for brown bag lunches, summer celebrations, picnics and cook-outs. Since it contains no mayonnaise, it makes for perfect pitch-in food!

CONFETTI CHICKEN SALAD RECIPE

Serves 4
Preparation time: 20 minutes
Cooking time: 0 minutes
Ready in: 20 minutes
Chill for 2 to 3 hours before serving.

INGREDIENTS:

1/4 cup Lime juice, fresh
3 tablespoons Extra Virgin Olive Oil
1 clove Garlic, minced
1/4 teaspoon Sea Salt
2 cups Chicken breast, cooked and cubed
1 cup Celery, diced
2 tablespoons Parsley, fresh, chopped
3 cups Millet, cooked
2 Avocados, seeded, peeled and cut into chunks

DIRECTIONS:

1. Blend lime juice, oil, garlic and salt in large bowl.
2. Add chicken, celery and parsley and stir well to incorporate ingredients.
3. Cover and refrigerate 2 to 3 hours.
4. Add millet and avocado chunks; toss lightly, and serve.

You might also like Napa Valley Chicken Salad made with Poppyseed Dressing!

The Diva Diet, by Kathy Browning

Buy Today at Lulu.com

Sinfully Delicious Baked Salmon Recipe

The following Sinfully Delicious Baked Salmon recipe is packed with heart-healthy essential fatty acids and offers a light flavor that pairs well with the Green with Envy Tossed Salad and a side dish of potatoes. Feel free to grill the salmon, if desired. Just be certain to use a grill basket to avoid sticking or wrap in aluminum foil before placing on a hot grill.

SINFULLY DELICIOUS BAKED SALMON

Serves 2
Preparation time: 15 minutes
Cooking time: 45 minutes
Ready in: 60 minutes

INGREDIENTS:

2 cloves Garlic, minced
6 tablespoons Extra Virgin Olive Oil
1 teaspoon Basil, dried
1 teaspoon Sea salt
1 teaspoon Black pepper
1 tablespoon Lemon juice
1 tablespoon Parsley, freshly chopped
2 Salmon fillets (6 ounces each)

DIRECTIONS:

1. In a medium glass bowl, prepare marinade by mixing garlic, olive oil, basil, salt, pepper, lemon juice, and parsley.
2. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
3. Preheat oven to 375 degrees Fahrenheit.
4. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Tired of the same ole' potato recipes? Check out Cooking with Potatoes 101 for exciting new ideas!

The Diva Diet, by Kathy Browning

Buy Today at Lulu.com

Tart and Tangy Marinated Vegetables

The following Tart and Tangy Marinated Vegetables need to marinate overnight to release the robust flavors. This is a great recipe for brown bag lunches and is certain to be a hit at parties, picnics, pitch-in's and cook-outs.

TART AND TANGY MARINATED VEGETABLES

Serves 4
Preparation time: 15 minutes
Marinate Time: 24 hours
Ready in: 15 minutes

INGREDIENTS:

2/3 cup Olive Oil
1 Lemon, juice only
2 teaspoon Sea salt
1 cup Broccoli
1 cup Cauliflower
1 cup Zucchini
1 cup Carrots
1 cup Red Onion, sliced

DIRECTIONS:

1. Wash, rinse and dry vegetables. Cut into bite size pieces.
2. Blend olive oil, lemon juice, and salt to make a marinade. Toss with cut-up veggies.
3. Marinate in refrigerator for 24 hours, stir and serve.

The Diva Diet, by Kathy Browning

Buy Today at Lulu.com

Omaha Steaks Spring Clearance Sale

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Specials offered through Omaha Steaks spring clearance sale include the American Collection, the Entertainer, and All Time Favorites.

Omaha Steaks American Collection includes:

4 (5 oz.) Top Sirloins
4 (4 oz.) Boneless Pork Chops
4 (4 oz. approx.) Boneless Chicken Breasts
2 (4.5 oz.) Stuffed Sole with Scallops and Crab
4 (4 oz.) Omaha Steaks Burgers
8 (3 oz.) Gourmet Franks
8 Potatoes au Gratin

Regular cost of the American Collection is $180.00. Sale price is $64.99 for a whopping savings of $115.01!

Omaha Steaks The Entertainer Collection includes:

4 (5 oz.) Bacon-Wrapped Fillets
4 (5.75 oz.) Stuffed Baked Potatoes - filled with generous portions of whipped potatoes, sour cream, cheddar cheese, bacon bits and chives.

Regular cost of The Entertainer is $78.00. Sale price is $39.99 for a savings of $38.01.

Omaha Steaks All Time Favorites Collection includes:

2 (5 oz.) Filet Mignons
2 (9 oz.) Boneless Strips
2 (6 oz.) Top Sirloins
2 (1 lb. pkgs.) Sirloin Tips
6 (4 oz.) Gourmet Burgers
4 (5.75 oz.) Stuffed Baked Potatoes
1 (4 in.) Carnegie Cheesecake

Regular cost of All Time Favorites is $204.00. Sale price is $89.99 for a savings of $114.01.

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Green with Envy Tossed Salad Recipe

The following Green with Envy Tossed Salad recipe is perfect for parties, cook-outs, as a brown bag lunch or served for dinner. Add a grilled chicken breast or salmon fillet for a satisfying low-calorie meal. The main ingredient of any tossed salad is lettuce. To add variety and enhance the flavor try using a variety such as Romaine, Red or Green Leaf, Chicory, Escarole, etc.

GREEN WITH ENVY TOSSED SALAD RECIPE

Serves 4
Preparation time: 15 minutes
Cooking time: 0 minutes
Ready in: 15 minutes

INGREDIENTS:

1 head Romaine lettuce
1 bunch Spinach leaves, fresh
2 Carrots, medium, sliced
6 Radishes, sliced thin
4 Green onions, sliced
1 cup Broccoli, chopped
1 cup Cauliflower, chopped

DIRECTIONS:

1. Wash, rinse and dry all vegetables.
2. Chop lettuce into bite-size pieces.
3. Remove stems from spinach leaves.
4. Slice carrots, radishes and green onions.
5. Chop broccoli and cauliflower.
6. Toss all ingredients in large salad bowl, cover with lid and store in refrigerator for up to 48 hours.

The Diva Diet, by Kathy Browning

Buy Today at Lulu.com

Hard to Find Spices Available through The Cheap Gourmet

I recently discovered a plethora of hard to find spices and wanted to share my resource with you. Located in North Branford, CT, Cooking Enthusiast is a gourmet cook's dream come true. In addition to offering hard to find spices, this company also offers an abundant selection of cookware, cutlery, cook's tool, hand-painted pottery, gourmet coffee and tea, cookbooks and a host of BBQ gear.

Unique and hard to find spice offerings include:

Windward Island Seasoning - an exotic island spice which complements seafood and chicken. This is a fabulous seasoning blend for crab legs, boiled shrimp and lobster tails and tastes fabulous on boiled red potatoes. 

New Orleans Seasoning Blend - a combination of spices, garlic and onion with a hint of natural essential oils. A great seasoning blend for Rock Shrimp Stuffed with Asiago Cheese and Jalapenos.

Chipotle Espresso Rub - This must-have spice is phenomenal on grilled foods and adds an intense flavor of smoky chipotle and rich, robust coffee with a hint of garlic, spices and lime oil.

Red Bell Pepper Seasoning - A sweet seasoning perfect for soups, homemade salad dressings, pasta dishes, chip and vegetable dips, and scrambled eggs. 

If you love to spice up your food, you owe it to yourself to pay a visit to Cooking Enthusiast. Be certain to check out the Clearance section to obtain big savings on close-out items! Start your culinary journey by clicking on the banner below.

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Fresh Green Beans with Shallots and Ginger Recipe

Today, I'd like to share my favorite fresh green beans with shallots and ginger recipe. Ingredients are sauteed in coconut oil; a healthy saturated fat known to fight off harmful bacteria and aid in digestion. One cup of these flavor-bursting beans provides 9.3 grams of protein, has zero-cholesterol and relatively lo-cal at 272 calories per serving.

FRESH GREEN BEANS WITH SHALLOTS AND GINGER RECIPE

Serves 4
Preparation time: 10 minutes
Cooking time: 20 minutes
Ready in: 30 minutes

INGREDIENTS:

1 tablespoon Coconut oil
1 medium Shallot, peeled and sliced into thin rings
1/2 teaspoon Ginger, freshly grated
1 pound Green beans, fresh, trimmed and cut into 1/2" pieces
1/4 teaspoon Thyme leaves, fresh
1/2 cup Water
Sea salt and freshly ground black pepper, to taste
1/2 cup toasted Almonds, chopped

DIRECTIONS:

1. Heat olive oil over medium heat, in a large skillet.
2. Add shallots and cook until translucent.
3. Add ginger and heat 5 minutes.
4. Add green beans and cook 5 minutes.
5. Add thyme and water, reduce heat to low and cover.
6. Steam until green beans are bright green and tender but still with a bit of crunch. Salt and pepper to taste.
7. Transfer beans to a serving dish and top with chopped almonds.

You might also enjoy Four Ways to Prepare Fresh Green Beans; a collection of green bean recipes that include: fresh steamed green beans, grilled green beans, sesame green beans and Italian green beans with potatoes and Parmesan cheese.

The Diva Diet, by Kathy Browning

Buy Today at Lulu.com

Diva Delicious Chickpea Salad Recipe

Spring has finally sprung and many of us are ready to shed those extra winter pounds. This month, The Cheap Gourmet will be presenting low calorie, high flavor recipes that are easy to prepare. Recipes are taken from my cookbook, The Diva Diet, which I co-authored with Heidi Whitaker; an autoimmune disease expert.

Today, I'd like to share one of my favorite spring salads, Diva Delicious Chickpea Salad. One cup of this tasty bean salad offers nearly 8 grams of protein; making it a great choice for a quick pick-me-up. This zero-cholesterol dish is also low-calorie at only 153 calories per cup. Better yet, it is easy to prepare and is perfect for serving at cook-outs and family gatherings.

DIVA DELICIOUS CHICKPEA SALAD RECIPE
Serves 3
Preparation time: 15 minutes
Chill time: 2 hours
Ready in: 2 hours, 15 minutes

INGREDIENTS
1/4 cup Parsley, fresh, minced
1/4 cup Onion, white, minced
1 Garlic, clove, minced
6 tablespoons Lemon juice, fresh
1/8 teaspoon Cayenne pepper
1/2 teaspoon Sea Salt
1-1/2 cups Chickpeas, drained
1-1/2 cups Zucchini, diced

DIRECTIONS

1. Whisk together everything but the chickpeas and zucchini.
2. Stir in the chickpeas and zucchini.
3. Let marinate in the fridge for at least a few hours for flavors to blend.

The Diva Diet, by Kathy Browning

Buy Today at Lulu.com