Poor Girl Eats Well

Recipe: Grilled Eggplant & Veggie “Sandwiches”

Kimberly A. Morales — Fri, 12 Jun 2026 09:44:06 +0000

5/5 - (2 votes)

Recipe: Grilled Eggplant & Veggie “Sandwiches” – the juicy stack of heaty summer grilled veggies. Delicious meatless meal.

I don’t know about you but there are times when I see certain fresh produce and don’t see food; I see art. I see the beauty of the shapes, the intensity of the colors, the amazing textures; it’s all so beautiful that I just want to take pictures or paint or do something to show off such exquisiteness. But I also see more art, the art of using each vegetable or fruit as a component of an even lovelier whole, the art of the finished product that is a delicious dish. This happens to me a lot at farmers markets, especially in the summertime when everything looks so lush and perfect. And it was definitely the case when I saw some simply gorgeous eggplants a few weeks ago.

Although I truly love eggplant, it’s another one of those items that I just haven’t gotten around to experimenting with in my own kitchen. Since the whole goal for 2009 has been to step outside my cooking comfort zone and work with different ingredients, I figured now was as good a time as any to start playing around with eggplant. For the past few weeks, my favorite farmers market under the freeway on 8th & X Streets has been offering some absolutely perfect looking eggplants, so beautiful that it seemed a shame to drown them in marinara sauce & cheese (even though eggplant parmagiana is a favorite of mine). They’ve also had some gorgeous zucchini and other squash, not to mention all the rest of my favorite vegetables and fruits. Since I still don’t feel like I’ve been getting enough veggies in my diet over the past few weeks, I came home after one of my recent farmers market forays and decided to make something with almost every vegetable I had, without resorting to a soup or stew. I wanted something a bit more substantial, something I could sink my teeth into. A sandwich, perhaps? Of course! I’d turn a big mountain of veggies into a delicious, breadless sandwich.

There was something about the eggplant that was begging to be the “bread” for the giant “sandwich” of vegetables I wanted to create, and with zucchini, summer squash, mushrooms, and some crispy red onions, I knew the filling for this would be just perfect. This recipe is very simple to prepare and will allow you to thoroughly enjoy each vegetable’s individual flavor, as there is very minimal seasoning in this dish. A healthy & hearty dish, when served with a chunky tomato & herb sauce on the side, you might actually be able to convince the finicky eaters in your family to try some veggies.

The most important thing to note about this one is that you need a knife & fork for this! Just because it says “sandwich” doesn’t mean you can pick it up with both hands and start chowing down. Well, I suppose you could; just use a LOT of napkins if you do.

Grilled Eggplant & Veggie “Sandwiches” (serves 2; total cost per serving: $2.25)
4 1 ½” slices of fresh eggplant
1 medium zucchini, sliced lengthwise into ½” slices
1/4” thick red onion slice, separated into individual rings
10 white mushrooms, sliced
½ t minced garlic
1 T olive oil
Salt & pepper
2 T olive oil, for brushing

1/2 can diced tomatoes
1/4 t sea salt
1/4 t dried oregano
1/4 t dried basil
1/4 t dried rosemary
1/4 t ground black pepper

Prepare the chunky tomato sauce by combining the last 6 ingredients in a small saucepan and heating over medium low heat. Allow to simmer slowly for about five minutes, remove from heat, and set aside.

Preheat the grill. While grill is heating, heat 1 tablespoon of oil in a separate pan over medium heat and add the garlic. Brown the garlic slightly then add the sliced mushrooms, seasoning lightly with salt & pepper. Cook for about 3 minutes, remove from heat and set aside.

Brush both sides of the eggplant and zucchini slices with olive oil and sprinkle lightly with salt & pepper (if desired). Grill the vegetables for about 2-3 minutes on each side, or until tender but still firm.

To assemble your sandwiches, place one grilled eggplant slice on a plate, add zucchini, mushrooms, fresh onions, and a spoonful of chunky tomato sauce, followed by another slice of grilled eggplant. Serve with extra sauce on the side, a fork & knife and plenty of napkins, and enjoy!

Further Reading:

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Recipe: Fudgy Quinoa Brownies

Kimberly A. Morales — Fri, 12 Jun 2026 09:33:56 +0000

5/5 - (2 votes)

Recipe: Fudgy Quinoa Brownies – a healthy vegan brownie to enjoy at family parties. The flavorful combination of quinoa drizzled with fudge sauce and moist, fudgy brownies is so wonderful to end your busy week!

By now, most of you know about my slight quinoa addiction. Its ability to multitask makes it one of my favorite ingredients during Bare Bones times (which is all the time right now, lol), and its versatility simply can’t be beat. Salads, soups, main dishes, sides… you name it, quinoa can do it! And I’m pretty confident that no one is having as much fun as I am when it comes to discovering all the things you can do with the mother grain.

https://www.youtube.com/watch?v=Ih6Ohcca2bo

https://www.youtube.com/watch?v=Z1OLG7F3HD4

My current experiment obsession is baking with quinoa. So many folks have been absolutely smitten with such baked delights as my strawberry-banana quinoa muffins or my red quinoa, apple & cranberry cake, that I can’t stop coming up with different ideas. And today I’m sharing with you my most ambitious experiment yet.

And experimenting is always fun when there’s chocolate involved…

The idea actually came to me around the time I was whipping together the strawberry-banana muffins. I was also making the double chunk chocolate cookies for a private order the same day, so there was plenty of chocolate around my nano-kitchen. I had also cooked up a large batch of quinoa and was putting some aside to freeze in individual portions when, PLOP! In fell a little mound of cooked quinoa into some melted chocolate. (Those of you who have seen how downright microscopic my kitchen is will understand how that happened so easily; it’s not easy to work with only 18″ of counter space!)

Not wanting to waste my perfect chocolate, I grabbed a spoon and carefully extracted the little mound of chocolate-coated quinoa. I was just about to toss it when I curiosity got the best of me. Quinoa and chocolate… hmm… wonder what that would taste like?

Actually, it wasn’t half bad.

Granted, in that particular incarnation, it was just okay. I don’t suggest having a bowl of quinoa drizzled with fudge sauce, because that’s just strange, even for me. But it did get me thinking, and the little wheels in my noggin started spinning at warp speed, searching for ways to combine two foods I absolutely adore and have them actually turn into something delicious. The best solution I could come up with, based on previous quinoa baking experiments, was a nice batch of moist, fudgy brownies.

There was some trial and error involved, of course. I tried other people’s fudgy brownie recipes rather than sticking to my own, so there were some batches that ended up being given as gifts because they just weren’t what I was looking for. They were good, that’s for sure, so flavor wasn’t the issue. It was a texture thing; I wanted dense & fudgy, not airy & cakey. (So picky…)

So I went back to the drawing board and used my own recipe, which is close a close cousin of the double chocolate chunk cookies. A little tweak here, some quinoa there, and soon I had what I was looking for: rich, chocolaty and super moist, thanks to the quinoa. It was everything I hoped it would be and I was even compelled to do a small happy dance once I finally got it right. These are just plain awesome.

Unlike my other quinoa baked goods, I’m not going to pretend this recipe might be somewhat healthy; just because there’s a “healthy” ingredient in something doesn’t automatically make it health food. But it’s a tasty and fun dessert that’s a little different from the norm (and much higher in protein than your usual brownie, come to think of it). As I’ve said many a time, we all deserve a little splurge now & then. Like with weight loss, just because you’re broke doesn’t mean you need to deny yourself of any and all edible pleasures; this can only lead to disaster, as you can end up binge shopping when you’ve finally reached your boiling point. You just need to pace yourself, focusing mainly on the good stuff, while allowing yourself the occasional treat.

Like most recipes that use chocolate, the quality of these brownies will increase along with the quality of the chocolate, but that doesn’t mean you need to sell your left kidney to afford some Scharffen-Berger or Valrhona. In a perfect world, that’s all I would use in my chocolate baked goods; but I live in the real world, where a brick of that would make a huge dent in my small food budget. So I buy the best chocolate I can actually afford – if that’s a bag of semisweet chocolate chips or a good quality candy bar, then so be it. My brownies are still delicious and I know that eventually, my thrifty ways will pay off and I’ll be able to enjoy all the most obscenely rich, expensive artisan chocolate I can handle (which I’m confident is at least a metric ton; I can hold my chocolate well).

Lastly, don’t forget that this can easily be made gluten free by using quinoa flour, just like in the strawberry-banana muffin recipe. However, if you don’t have access to quinoa flour, or if it’s simply too expensive to justify if you don’t have gluten sensitivities, just use regular flour. That’s what I used in the batch I made today, and they came out deliciously moist.

Okay, enough babbling. Let’s check out the recipe!

Fudgy Quinoa Brownies (makes 12-16 brownies; total cost per brownie: $0.40)

Ingredients
1/2 cup (1 stick) butter
8 oz bittersweet or semisweet chocolate, coarsely chopped
1 t instant coffee or espresso
1/2 c brown sugar
1/2 c raw sugar
3 large eggs
1 t vanilla extract
3/4 c flour (regular flour is fine, or you can use quinoa flour for a gluten-free version)
1/2 teaspoon salt
1 c cooked quinoa
6-8 oz chocolate chips (optional)

Directions
1. Preheat the oven to 350°. Lightly grease a square baking pan (8″ x 8″) or line with parchment paper, and set aside. Mix the flour & salt together in a small bowl and set aside.

2. In a medium saucepan, melt the butter and chocolate over medium low heat, stirring frequently. (If you’re more comfortable with the bain marie method, go ahead and use that instead. We just want to make sure there’s no scorched chocolate.) When completely melted & smooth, add the coffee and mix well. Pour the chocolate into a medium bowl and set aside to cool for about 10 minutes.

3. In a separate bowl, whisk together the eggs, sugars and vanilla until smooth. Slowly pour in the melted chocolate and mix well. Then, working in small batches, gently fold in the flour mixture until completely incorporated. Lastly, carefully fold in the cooked quinoa.

4. Pour the brownie batter into the prepared baking pan and bake for 35-40 minutes, until a toothpick inserted into the middle comes out clean. Remove from oven and allow to cool for at least 10 minutes before cutting. Cut into 2″ squares, serve with a tall glass of milk or your favorite beverage, and enjoy!

Further Reading: Recipe: Blueberry Frozen Yogurt (no machine required!)

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Tame Your Grill. Rule Your Griddle

Kimberly A. Morales — Fri, 12 Jun 2026 09:30:52 +0000

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Why You Want Control

You want food that tastes alive. Heat is your tool. But you must steer it. The grill gives char and smoke. Griddles give crust and even heat. Learn how each works. Know where each wins. Know what to expect. Start small. Build skill. Eat well.

This guide shows you the way. First, Know Your Tool: Grill vs Griddle. Then, Set Up for Success: Tools, Fuel, and Surface Prep. Next, Master Heat: Control and Zoning. After that, Techniques that Transform: Sear, Smoke, Sizzle. Then, Maintenance and Care: Keep the Engine Running. Finally, Menu and Meal Plans: From Weeknight to Feast. You will get clear rules. You will tame the fire. You will rule the flat iron.

Best Value

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Cuisinart 20-Piece Deluxe Stainless Steel Grill Set

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Must-Have

Amazon.com

Alpha Grillers Four-Piece Heavy Duty BBQ Set

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Fast Heat

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Kingsford Match Light Instant Charcoal Briquettes 12 lb

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Classic Choice

Amazon.com

Lodge 10.5-Inch Pre-Seasoned Cast Iron Grill Pan

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Tame Your Grill in 5 Minutes: Unbelievable Cooking Hack

Know Your Tool: Grill vs Griddle

How they use heat

A grill throws heat up. Flames and hot coals send radiant heat. Food hangs above the fire. That gives you fast sear and smoke depth. A griddle presses heat into the food. The flat plate makes uniform contact. You build crust across the whole surface. Each tool asks a different move from you.

Fuel and flavor

Fuel changes everything. Charcoal and wood add bite and smoke. Pellets add a steady smoke note. Gas gives instant reply and wide heat bands. Electric gives steady control in tight spots and apartments. Match fuel to mood and rules of the space.

Must-Have

Alpha Grillers Four-Piece Heavy Duty BBQ Set

Perfect basic kit for home and travel

You get a spatula, fork, tongs, and brush. They feel solid and handle burgers, brisket, and camp cooks well.

$32.98 at Amazon.com

Amazon price updated: June 11, 2026 4:22 pm

Shape, lid, and size matter

Flat or ridged? A flat top holds juices and flips eggs. Ridged grates lift fat and make classic sear marks. A lid turns a grill into an oven for whole birds and roasts. Small cooktops heat fast. Big rigs hold steady through a feast. Pick to fit the food and the crowd.

Pick the right jobs

Use this quick guide to decide.

Grill: steaks with bone, big chops, whole birds, anything you want smoky and bold.

Griddle: eggs, pancakes, quesadillas, thin steaks, bacon, small fish fillets.

Pellet/Smoker: low-and-slow ribs and brisket.

Electric: balcony cooking, simple weeknight jobs.

Real-world tips you can use now

Preheat hard. Feel the heat with your hand, not your wrist. Use zones: one hot side, one cool side. Keep a spray bottle for flare-ups on grills. Oil the griddle, not the food, for a clean release. Try one swap: cook steaks on the griddle once. You will see the difference in crust and speed.

Set Up for Success: Tools, Fuel, and Surface Prep

The right kit

You want a few honest tools. Buy a stiff wire brush with a long handle. Get a thin metal spatula. Pick a long probe thermometer — ThermoWorks Thermapen is the pro move; Inkbird is a good budget pick. Add tongs, a heatproof glove, and a spray bottle for flame control.

Stiff brush for clean grates.

Thin spatula for flip and scrape.

Long thermometer for sure doneness.

Choose fuel with intent

Lump charcoal gives fierce heat and low ash. Briquettes burn steady and long. For fast starts, use instant-light briquettes. They save time at camp and on busy nights.

Fast Heat

Kingsford Match Light Instant Charcoal Briquettes 12 lb

Lights fast — no lighter fluid needed

You light a match and the coals burn in minutes. They give steady heat and a true smoky taste.

View Price at Amazon.com

Oils and surface prep

Pick oils with high smoke points. Avocado, refined peanut, grapeseed, or refined canola work. For a flat griddle, heat first. Wipe a thin film of oil and rub it in with a paper towel. For cast iron, add a thin coat of fat and heat until it darkens. Repeat twice for a tight season.

On grates, oil the food, not the metal. Put oil on the steak or fish. That keeps flames down and marks clean.

Gas and safety checks

Inspect hoses and seals before you fire up. Use a soap-and-water mix to find leaks. Replace cracked hoses. Keep a wrench and spare regulator nearby. Know where the shut-off is.

Layout for calm cooking

Set your heat zones with a plan. On a charcoal grill, push coals to one side. On gas, light half the burners. Keep a cool side to rest food. Prep your mise en place before guests arrive. Lay plates, tools, and pans within arm’s reach. You will cook with calm hands.

Master Heat: Control and Zoning

Speak the language

Heat is the tool. Learn its grammar. Watch how metal glows. Hear how fat sizzles. Feel the pull of a hot grate. You can tame it.

Make zones

Set one side hot and one side cool. On charcoal push coals to one side. On gas light half the burners. On a griddle run a hot strip and a cooler strip. Use the hot side to sear. Use the cool side to finish.

Direct heat for quick browning and crust.

Indirect heat to cook through without burning.

A rest zone keeps food warm and safe.

A cast iron pan holds heat and makes a crust in a hurry. It will save you on a windy night.

Classic Choice

Lodge 10.5-Inch Pre-Seasoned Cast Iron Grill Pan

Durable, easy-release surface improves with use

You get a heavy pan that holds heat. It sears and grills with even heat and long life.

$24.90 at Amazon.com

Amazon price updated: June 11, 2026 4:22 pm

Read the metal

Use your hand test for a rough feel. Hold it 6 inches above the grate. Count seconds. One or two = very hot. Three to four = medium. For precision, use an infrared gun. Aim for these sweet spots:

Sear: 500–650°F.

Medium cook: 350–450°F.

Low/finish: 250–325°F.

Sear, then move

Put meat on the hot side. Let it make a crust. Don’t poke. Flip once. Move to the cool side to finish. For a whole bird, sear the skin then move it to the indirect zone. This saves moisture.

Lid, air, and flare-ups

Close the lid to trap heat for roasts and whole birds. Leave it open for fast sears and steaks. When fat flames up, move the food away. Douse stray flames with a spray bottle or lid. Turn burners down or rake coals to cool.

Learn to move food, and you will cook like a pro. Next, put these zones to work with techniques that change everything.

Techniques that Transform: Sear, Smoke, Sizzle

Steaks

Dry the meat with paper towels. Salt early so it draws and seasons. Heat hard. Let a crust form. Don’t prod it. Flip once. Let it rest. A two-minute rest makes a world of difference. Picture a strip steak that browns like leather and yields juice when you cut it.

Burgers

Handle patties gently. Press lightly when shaping. Let the fat render. For smash burgers, press once and release—thin, fast, crisp edges. For thick burgers, sear both sides, then move to gentler heat. Flip just once. Too many turns rob a burger of crust.

Fish and Veg

Keep fish cold. Oil the skin so it won’t stick. Use a wide spatula and a calm hand. For vegetables, cut to even sizes. Color matters more than doneness early on. High heat gives quick browning and keeps veg bright.

Family Favorite

Lodge 9.5×16.75 Reversible Cast Iron Grill Griddle

Flat griddle and ribbed grill sides

You flip the pan to use a griddle or a grill. It fits two burners and cooks for a crowd.

$39.90 at Amazon.com

Amazon price updated: June 11, 2026 4:22 pm

Smoke and Chips

Use chips for a faint wood note. Dry chips flash smoke. Soak chips for slow, steady smoke. Make a foil pouch or use a smoker box. Hickory and oak stand up to beef. Apple and cherry suit fish and pork. A little smoke goes far. Too much ruins a clean sear.

Griddle Moves

On a flat top you push and turn. Move food to collect drippings and brown evenly. Use oil with a high smoke point. Finish with butter for flavor, not for the sear. Scrape and tilt to manage fat and debris. A clean plate sears better.

Pancakes, Eggs, Small Things

Preheat and keep temps steady. Pancakes need even heat to rise and brown. Eggs cook fast; don’t crowd the pan. Let heat do its job. If something sticks, you’re too hot or not enough fat.

Dry first. Salt early.

Sear hard. Flip once.

Don’t crowd the surface.

Use smoke in small doses.

Maintenance and Care: Keep the Engine Running

Daily Habits

You treat your gear like a tool. Clean it after each cook. Scrape the griddle with a flat scraper. Wipe the grates with a cloth or brush. Empty drip trays when cool. A clean plate sears true. It saves you hours later.

Cast Iron Care

Dry cast iron fast. Heat it on the burner to drive off moisture. Rub a thin coat of oil into the surface. Heat until it smokes, then cool. Re-season when food begins to stick or when the surface looks dull.

Gourmet Pantry

La Tourangelle Expeller-Pressed Grapeseed Oil 16.9oz

High-heat, neutral oil for cooking

You use it for high-heat frying, searing, and seasoning cast iron. It stays mild so your food keeps its flavor.

$6.92 at Amazon.com

Amazon price updated: June 11, 2026 4:22 pm

Stainless and Chrome

Use a scrub pad and a mild detergent. Rinse well. Dry at once. Water spots and salt make pits. For grates, try the Weber 6494 brush or a brass bristle pad on stubborn spots. Polish with a soft cloth.

Gas and Charcoal Checks

Check burners and vents for clogs. Clean holes with a soft wire or toothpick. For gas, test for leaks with a soap-and-water mix. Bubbling means a leak—turn it off and fix it. For charcoal, dump ash only when fully cool. Ash buildup chokes airflow and heat.

Rust and Small Repairs

Rust hides in dark wet spots. Fight it fast. Scrub small rust with a wire brush. Wipe clean. Oil the area. For deep rust on cast iron, re-season the whole piece. Replace cracked porcelain or warped grates before they fail.

Quick Checklist

Scrape and wipe after every cook

Oil cast iron; dry stainless

Empty drip trays and ash pans

Test gas fittings for leaks

Keep vents clear

Tend the gear. Save time. Next, you’ll turn that care into menus that match the fire.

Menu and Meal Plans: From Weeknight to Feast

Plan the flow

Think like a conductor. Put slow items on first. Reserve quick hits for last. Roast bones and root veg on indirect heat. Sear steaks at the end. Use the griddle for buns, eggs, and sides that need a fast turn. You will save space and time. You will cut stress.

Timing and staging

Make a short list. Mark what rests well. Mark what needs a hot, fast finish. Set a clock. Start with long cooks. Move things to a warm zone to hold. Toast buns two minutes before service. Finish steaks in thirty seconds per side. Think of time as another form of heat.

Batch cook and hold

Batch where you can. Shuck and char corn in one run. Grill a rack of pork to finish later. Keep a low-heat zone to hold without drying. Use foil tents and warm pans. A steady 200–250°F hold zone keeps meat juicy for 30–45 minutes.

Everyday Workhorse

Lodge 10.25-Inch Pre-Seasoned Cast Iron Skillet

Versatile on stove, oven, and campfire

You get a solid pan that holds heat and cooks evenly. It seasons with use and will serve for years.

$24.90 at Amazon.com

Amazon price updated: June 11, 2026 4:22 pm

Pairings that work

Pair foods that share heat needs. Examples:

High heat: steaks, lamb chops, halibut steaks

Medium heat: chicken thighs, pork chops, thick sausages

Fast, flat: burgers, quesadillas, buns, eggs

Quick menu map (four people)

0:00 — Start indirect roast (bones, potatoes)

30:00 — Add veg to direct medium zone

10:00 before service — Sear steaks on hot zone

5:00 before service — Toast buns; fry quick sides on griddle

Use gear that fits the job. A Weber Spirit II handles steady gas heat. A Blackstone 36-inch gives huge flat space for eggs and buns. Stage your tools. Lay out spices, tongs, and a tray for finished food. Feed a crowd with calm moves and clear timing. Now move to close the loop and own the heat.

Own the Heat

You can learn this craft. Start with small wins. Respect the fire. Care for the metal. Use the right heat for the right food. Practice the moves. Keep your tools sharp. Let taste be your guide. Tame your grill. Rule your griddle.

Cook with calm pride. Watch. Adjust. Taste. Repeat. Share what you make. Teach one friend. Stay curious. Keep learning. Live by heat and time. The work is simple. The reward is deep. Go cook. Measure. Listen to the sizzle. Respect smoke. Rest your meat. Plate with care. Invite company. Laugh. Try rubs and oils. Record notes. Build rituals.

Recipe: Strawberry-Banana Quinoa Muffins

Kimberly A. Morales — Fri, 12 Jun 2026 09:29:17 +0000

5/5 - (2 votes)

Recipe: Strawberry-Banana Quinoa Muffins is a remarkably quick and easy-to-make muffin right in your kitchen. A perfect choice for those loving healthy homemade cupcakes!

It’s been fun getting more comfortable with baking over the past year and a half. While I’m still nowhere near the level of some my more baking-capable friends, I no longer fear things like precisely measured baking powder or overworking my dough. Like the old adage says, practice makes perfect, and while perfection still has a long way to be attained, I’m far less reluctant to tackle a from-scratch baking project now.

I think it helps that I’ve sort of found my own personal baking niche, one that helps me feel at ease in a world of such exactitude (I’m far more comfortable in the carefree environment of regular cooking, where I can throw pinches of this and dashes of that together and minutes later, it’s awesome). Somehow, my love for quinoa has opened up a whole new world of baking possibilities for me, and the more I experiment, the less likely it is that I’ll stop. Just today I wrote down eleven ideas for quinoa baked goods, and I may just throw caution to the wind someday and whip out a quinoa-only cookbook.

But I digress.

Part of why I like throwing quinoa into things like muffins & cakes is that it gives everything an extremely moist texture that’s downright irresistible. Sure, the knowledge that I’m enjoying a sweet treat with a complete protein inside is nice, but I just really like the way it makes baked goods turn out: rich and impossibly moist.

This latest venture into baking with the mother grain proved even more exciting than the first two, since I pretty much winged it. I had originally hoped to use my other quinoa muffin recipe as a guide, but my server was having issues and I couldn’t access the recipe (reason #23409147 Poor Girl needs to write a book: so I can refer to my own recipes when I need them!). Feeling confident that I couldn’t do too much damage with old standbys like strawberries, bananas, and cooked quinoa, I got to work.

I found these to be remarkably quick & easy to make. The longest you’ll spend on any part of the process is cooking the quinoa, and if you’re the type that cooks it up in big batches like I do, you’re already halfway home. I still had some quinoa flour left over from a previous recipe experiment for the book, so I used that in the first batch of muffins, marking my very first gluten-free baking project. *cue appreciative smattering of applause* However, I realize that not everyone has access to the bulk section of my co-op, so if you don’t have any gluten sensitivities, feel free to use whole wheat flour instead.

The rest is simple: just some extremely ripe bananas and plenty of fresh, sweet strawberries, along with the other usual muffin-making suspects. I kept the flour to a bare minimum, since the cooked quinoa would also help to hold everything together, and despite the fact that I have some frozen berries in ye olde freezer, I made sure to use the remaining fresh berries I had from my strawberry & blood orange popsicle making last week. Frozen strawberries are fine in a pinch, but personally, I prefer biting into bits of fresh berries when I enjoy my muffin. The texture is great and the unexpected juicy sweetness is always a pleasant surprise.

A couple final notes: these are very filling, so keep them small. You don’t have to make them mini muffin small (though they’d be pretty awesome), but standard cupcake/muffin size is just perfect for these. Why? Because they’re very rich & dense, thanks to the fresh ingredients and all that quinoa. They’re very deceiving little muffins, so it’s best to keep them small rather than whipping out the big muffin tin. Because they’re so filling and packed with protein, these would be great for a quick breakfast on the go, so making these on a Sunday to enjoy throughout the workweek is a great plan. And at just $0.30 per muffin, this beats anything you’ll be able to grab at Starbucks or at some fast food joint! And now, the recipe…

Strawberry-Banana Quinoa Muffins (makes 12 muffins; total cost per muffin: $0.30)

Ingredients
1 1/3 c quinoa flour (whole wheat or all purpose is fine if you don’t have access to quinoa flour)
1 t baking powder
1/2 t salt
1/2 c firmly packed brown sugar
2 eggs, lightly beaten
2 T melted butter
1 t vanilla extract
2 medium overripe bananas, mashed
1 c cooked quinoa
1 c finely chopped fresh strawberries
1-2 strawberries, thinly sliced (optional for garnish)

Directions
1. Preheat the oven to 375°. Prepare a muffin or cupcake tin with cooking spray or muffin liners. In a small bowl, mix together the flour, baking powder and salt, and set aside. In a separate, larger bowl, combine the brown sugar, butter, eggs & vanilla and whisk until smooth. Mix in the dry flour mixture a couple tablespoons at a time, stirring together until completely incorporated.

2. When all the flour has been mixed in, add the mashed bananas and the quinoa, and mix well. Add the chopped strawberries (juice & all!) and fold into the muffin batter. Divide the batter among the prepared muffin cups. Place one strawberry slice on top of each muffin, and bake for about 25-30 minutes, until a toothpick inserted into the center of one of the muffins comes out clean.

3. Remove from oven and cool for a couple of minutes before removing muffins from pan. Cool on a rack for about 10 minutes, or until ready to serve. Serve for brunch or take some with you to for a quick weekday breakfast, and enjoy!

Further Reading:

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Recipe: Spicy Thai Basil Beef

Kimberly A. Morales — Fri, 12 Jun 2026 09:26:15 +0000

5/5 - (5 votes)

Spicy Thai Basil Beef will make all Thai food lovers crave for its unique taste. Much lower price for each serving than other alternatives at restaurants, guys! Yummy, healthy and affordable! What are you waiting for?

There are times when I think my recipes actually choose me, and not vice versa. That’s definitely been the experience in bringing this particular dish to ye olde blog.

As usual, it started with a craving. I love Thai food like almost no other cuisine out there, but can’t always afford to go out for it and have yet to really practice cooking it at home. It’s sad in a way, considering we had a family friend from Thailand living with us for years (he’s the closest I’ve ever gotten to having a brother) and I never got around to learning how to cook such incredible food. But the love for it lives on, and I indulge my Thai food cravings as often as I can afford to do so.

Over the winter, I was very sad to see that my favorite herb vendors weren’t at my usual farmers’ market. Granted, winter time at the farmers’ market isn’t the bumpin’ good time that spring and summer can be, but there’s still plenty to enjoy. I have to admit I’d gotten a little spoiled by the prices & selection from my favorite herb stand, so it was troublesome to have to go in search of comparable stands.

So you can imagine my excitement when I saw my gals – and my herbs – were back a few weeks ago. All was right in my farmers’ market world once more, and I’ve been happily enjoying my herbs ever since (note: Poor Girl has yet to start her garden, hence the lack of herbs in the backyard and the need to buy ‘em. For now.).

One of the things they sell that no other vendor carries at that market, is Thai basil. A slightly darker green with deep purple hues running through its stems, Thai basil has a very distinct flavor that’s just as delicious as the more traditional sweet basil. I find it fun to use in experimental dishes, but because it had been so long since I’d enjoyed this aromatic herb in any dish, my first instinct was to use it in a simple spicy basil beef recipe.

The scene was set: I had my beef, thanks to Lucky Dog Ranch and my CalFresh benefits; a nice healthy bunch of freshly picked Thai basil, veggies, rice, I was READY! Until I realized I had no fish sauce. And a Thai-inspired dish, no matter how non-authentic it may be, just isn’t the same without fish sauce.

Snarf.

I pouted, much as I’m doing now as I recount this tale, and saved my beef for another time – preferably a time when fish sauce resided in my kitchen. A few days later, I was helping out my pal, Andrew, shop for the big mobile food event we had recently, and one of our stops included a trip to a nearby Asian market, where he gets some of the goods for his famous Mustang sandwich. I’d been a very attentive helper up to that point; once we got inside, I quickly forgot all about Drew and went in search of Chinese five spice powder, which I had also been out of for ages, and which is affordably priced at a mere $1.29. At that price, I couldn’t help but pick up two bottles, then happily flitted about the store, perusing their interesting selections, fascinated by some of the things I’d never seen before.

Then I remembered I was in the prime location for making my dreams of homemade spicy basil beef come true. Surely I could find fish sauce here! Off I went in search of fish sauce, and just about burst into tears when all I could find were rows upon rows of soy sauce. It was an educational shopping trip, as I had NO idea there were so many darned soy sauce varieties out there, but dammit, I wanted fish sauce!

That’s when a bottle of it sort of waved at me from the very bottom shelf. I was looking for Squid brand but they didn’t seem to carry it, so I settled for a different brand that I’d seen before that I knew was authentically Thai. At just $1.89 for a fairly large bottle, I practically squealed with delight. When all was said and done, I left with my fish sauce, two bottles of Chinese five spice, and some lo mein noodles for just under $7. Score!

And that, my friends, is what I call recipe serendipity. I didn’t plan on this; all I had was a random craving for Thai or Thai-inspired food, with no specific dish in mind. I just wanted the flavors, the aromas, the heat of all those fiery little chilies. What I got was a fabulous dinner that I can’t wait to put into semi-regular rotation from now on.

Couple of notes before I go: If you can’t find Thai basil in your grocery store or at your farmers’ market, A) try heading to an Asian market to see if they carry it, or B) simply use regular sweet basil. It’s not the end of the world if you don’t use the Thai kind, and this will be just as tasty.

Also, you might see a lot of similar recipes using flank steak or other cuts of meat, and you’re probably wondering why I didn’t do so. The biggest reason was that I didn’t have that kind of meat on hand (and I wasn’t about to go spend more of my CalFresh money just to buy meat when I already had some). But I simply took a cue from one of my favorite little restaurants in Sac, Boon Boon Cafe, where they also use ground beef in their version of this dish. It works out perfectly fine either way; just note that you might need a little thickening agent (like a cornstarch + water slurry) to make your sauce more… saucy. : )

Did I mention this tastes better due to the fact that it only costs $2/serving? Gotta love that!

Spicy Thai Basil Beef (makes 4 servings; total cost per serving: $2)

Ingredients
3 T fish sauce
1 T soy sauce
1 t lime juice
1 T brown sugar
1 T cooking oil (canola works fine)
2 large cloves of garlic, finely chopped
1-2 Thai chilies, finely chopped (jalapeños or serranos will work as well)
1 lb ground sirloin
1/2 lb fresh green beans (cut into 1″ pieces)
1/2 c red bell pepper strips
1 c Thai or sweet basil (loosely packed)
2 c cooked rice

Directions
1. In a small bowl, whisk together the fish sauce, soy sauce, lime juice and brown sugar. Set aside. Heat the oil in a large skillet or wok and add the garlic. Cook over medium high heat for about a few seconds, then add the chilies and cook for about a minute or so.

2. Add the ground beef to the garlic & chilies. Break up the meat with your spoon as it cooks, taking care to brown completely. Once browned, add the green beans and bell pepper strips, and cook for about 2-3 minutes, until tender. Add the sauce and mix until completely incorporated. Cook for about 30-60 seconds and remove from heat. Finally, add the basil and mix well.

3. Serve over cooked brown or white rice. Garnish with a couple extra sprigs of basil and some lime wedges if you like, and enjoy!

Further Reading:

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Recipe: Blueberry Frozen Yogurt (no machine required!)

Kimberly A. Morales — Fri, 12 Jun 2026 09:24:55 +0000

5/5 - (2 votes)

Recipe: Blueberry Frozen Yogurt (no machine required!) Until I figured out the magic behind making homemade ice cream sans machine, I had basically stuck to making popsicles and granita when I wanted something icy cold for dessert. Those were things I could make without having to fork over a hefty sum for a machine I’d have no room to store anyway.

https://www.youtube.com/watch?v=-2_S_dQpf1Q

https://www.youtube.com/watch?v=qhm3A2MAIts

Then I made my very first batch of ice cream in my own little freezer, with no help from a machine needed whatsoever. There was no turning back. Now every fruit is a worthy candidate for turning into some sort of frozen treat, with stone fruits and berries my current victims since they’re in season and at their most delicious.

Case in point: blueberries. These little indigo gems are still going strong & showing up at almost every market, and I couldn’t be happier. Last month I found some great ones at my local farmers market for as low as $2.50/lb (insanity!) and they were big, ripe and full of true blueberry flavor. As always, I did my rounds and compared prices before committing to buying from a certain stand. And I’m ever-so-glad that I did; at the very last stand I found the biggest, bluest berries of the day, for a truly ridiculous price: $2.50/lb. That’s a dollar cheaper than the $3.50/lb we payed when we picked our own! A fantastic deal, indeed.

But back to today’s recipe. While our summer here has been extremely mild compared to folks in Texas and the Southeast, it’s still summer. And no matter where you are, it’s always nice to have a frozen treat on hand when the weather’s warm (though I have to admit I’m one of those freaks that enjoys frozen treats in the winter, too). The thing is, when it’s hot outside, a rich, custard-based ice cream isn’t always my first choice for refreshment. I prefer to indulge in something a little lighter, like a granita or sorbet, to help me cool down from the inside out.

But what does one do if one is still craving something creamy, just not as heavy as an egg-based ice cream? Why, one makes frozen yogurt, of course.

Just like with the ice cream thing, why it hadn’t occurred to me to make this sort of thing sooner, I have no clue. While I’m not as huge into the soft serve fro-yo scene as many others are, I do appreciate a good frozen yogurt for a couple of reasons. It’s a bit healthier than regular ice cream, especially when non-fat yogurt is used, and it tackles that I-want-something-creamy-but-not-super-heavy dilemma easily. And because there’s very little cooking involved, the prep time is much shorter, resulting in shorter delays between the making and the eating of this tasty frozen treat.

Since this recipe uses real yogurt and real fruit, don’t expect this to have the same flavor qualities that major chain soft serve frozen yogurts have. This is the real deal: it will have the tang of the yogurt and the sweetness of the blueberries, not artificial sweetening agents and faux dairy products. It also has the consistency of “real” ice cream, making it a lovely, healthier alternative for those hot summer days when you’re looking to indulge in something sweet, but not entirely sinful.

Can’t afford to get fresh berries in your area? Don’t fret! Frozen blueberries, which are readily available in most grocers’ freezers and less expensive than fresh ones, will also work just fine in this recipe. In fact, that’s what I used! Granted, they were the berries I got from our berry picking adventures in Apple Hill last month, but they were still frozen and gave great results. Got a ton of berries and not quite sure what to do with them just yet? Stay tuned after the recipe for some tips on how to store them.

Blueberry Frozen Yogurt (makes about 2 pints; total cost per pint: $3.50)Ingredients:2 c fresh or frozen blueberries
1/3 c sugar
1 T lemon juice
1 c nonfat milk
2 c nonfat plain yogurt (Greek style is preferable)

Directions:

1. In a medium sauce pan, combine the blueberries, sugar and lemon juice. Bring to a low boil and simmer gently for about 5 minutes, until the berries have created their own syrup and have started to soften. Remove from heat and set aside to cool. When the berry mixture has cooled to room temperature, transfer to a blender (or cup or bowl, if using an immersion blender) and puree until smooth. NOTE: If you prefer more fruity texture, you can skip this part of Step 1.

2. Combine the yogurt and milk in a large bowl and whisk together until smooth. Gently fold in the blueberry puree and mix until completely incorporated into the yogurt mixture. Pour the mixture into a 9″ x 9″ metal pan and freeze for about 45 minutes.

3. Remove pan from freezer and, using a whisk or fork, stir in the icy bits from the edges and mix with the softer center until completely smooth. Place in the freezer for another 30 minutes. Repeat this process every 30 minutes for up to 2 hours, making sure to whip until smooth before putting it back in to freeze.

4. Store in an airtight container and freeze until ready to use. Garnish with extra blueberries, and enjoy!

Poor Girl Tip: Though the crazy weather made a lot of crops start later than usual, berry season will be over very soon, so this is a great time to stock up on all sorts of berries. When I get them from the farmers market or U-pick farms, I eat a couple handfuls first (no self-control around berries, sorry) and set aside only the ones I will use immediately; the rest I make sure to freeze so I can use them at a later date.

To do this, I wash & pick through my blueberries, removing any stems that may still be hanging around. Then I shake off the excess water and pat dry them with paper towels. Next, I line a cookie sheet with foil, spread the berries out in a single layer, and stick them in the freezer for about 20 minutes. After that, I put about a cup or two in individual Ziploc bags, seal ‘em, and put them back into the freezer until I’m ready to use them. That’s it! Now you can use your berries in all sorts of recipes for months to come.

Further Reading: Recipe: Blueberry-Rhubarb Granita

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PGEW Top 11 Recipes of 2011

Kimberly A. Morales — Fri, 12 Jun 2026 09:15:57 +0000

5/5 - (11 votes)

Thinking of PGEW about Top 11 Recipes of 2011 – Menu Ideas

And here we are again at the end of another year. Can you believe it – The Top 11 Recipes of PGEW? Where does the time go, anyway? I feel like I just did the 2010 recap a few weeks ago! This year has definitely flown by quickly, and it’s been an interesting one!

Despite the chronic health issues I had to adjust to this year, there was a LOT of good stuff that happened here in PGEW land (including losing over 50lbs… gotta love that!). There were conferences, berry festivals and speaking opportunities. I stepped up my photography through hours of practice & couldn’t be happier about the progress I’ve already made. I got to take over the show on live TV and got my first paid gigs as a recipe developer & freelance food writer. Heck, I even wrote my first newspaper article this year, with more to come if all goes well!

The one constant? Incredible food, of course. Life may be rough & rocky, but darned if I’m going to succumb to the other way of eating on a budget (read: 99-cent fast food value menu or other cheap, processed junk). From finally getting over my fear of making pie from scratch (file under Poor Girl’s Irrational Cooking Fears) and joining in online pickle parties, to conquering the homemade-ice-cream-without-a-machine beast once & for all, 2011 definitely brought me out of my cooking comfort zone! Now, a wee recipe-developing monster has been created and I can’t seem to stop. Which is just fine & dandy because that means you fine folks will benefit from all my mad kitchen scientist creations both here and elsewhere (more news on that next year).

Anyway, even though I thoroughly enjoyed every new dish I made this year (otherwise I wouldn’t have eaten or posted them), I do have my favorites. I’m sure you did, too, so if one of mine wasn’t one of yours, I’d love to hear your favorites in the comments below! For now, let’s check out Poor Girl Eats Well’s Top 11 Recipes of 2011…

Lists of PGEW Top 10 of 2010 – Menu Ideas

Southwestern Baked Potato Skins

Udon Noodles with Edamame, Peppers & Mushrooms in Ginger-Garlic Broth

Poached Tilapia with Strawberry-Pineapple Salsa

Polenta Mini-Pizzas with Mushrooms & Olives

Strawberry-Peach Ice Cream

Linguine with Creamy Scallion Pesto

Mini Peach Pies

Five Spice Pork & Veggies with Udon Noodles

Sangranita!

Baked Eggs & Herbs in Portabella Mushroom Caps

There were many others on my list, and narrowing them down to just eleven was hard! But these were the ones I found myself turning to again & again, so that must mean I love them. I have some great new recipes up my sleeve for the new year already, so be sure to check back for those throughout the coming weeks!

Lastly, I want to give a huge thank you to all who have supported PGEW and me personally throughout the year. Your generosity & support means so much, and it gives me great joy to know that I can bring a little something delicious to your plates – and save you a bit of money – every week. Have a wonderful, safe time if you go out to celebrate tonight, and may 2012 be the happiest year ever!

Happy New Year, everyone!
Kimberly

Poor Girl Eats… #Unprocessed!

Kimberly A. Morales — Fri, 12 Jun 2026 09:09:20 +0000

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Today is #TipTuesday here at PGEW, and I have a great new one coming up for you later this evening. But before I share that one with you, I’d like to point you in the direction of my friend Andrew’s fabulous blog, Eating Rules.

This month, he challenged people from all over to try going an entire month without eating any processed foods whatsoever – a.k.a. October: Unprocessed. Some of you may think that’s impossible but as many of his guest posters have shown, it’s not only easier than you think but far more delicious than you’d ever imagine. From popular food bloggers to registered dieticians and nutritionists, Unprocessed contributors are more than happy to illustrate all the benefits of cutting out processed foods as much as possible.

Over the weekend I had the privilege of being a guest poster over at Eating Rules. As most of you know, I do my very best to make my recipes with as much “real” (read: unprocessed) ingredients as I can afford. It’s not only healthier for me, it’s much more enjoyable in all respects! In my post, I cover three of the many ways I am able to eat so well, despite my financial hardships. I’ve also resurrected one of my favorite recipes from the PGEW archives, so if you’re new to the blog, you’ll have fun with this one.

So, head on over to Eating Rules and read all about how Poor Girl Eats… Unprocessed! Enjoy!

Get ready…

Kimberly A. Morales — Fri, 12 Jun 2026 09:09:19 +0000

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Remember that whole pile of awesome I was telling you about last week? Well, the time has come. Check-in tomorrow, 11/11/11, for the beginning of some truly amazing things to come…

Stay tuned!

Kimberly

The $25 Shopping Cart, version 15.0

Kimberly A. Morales — Fri, 12 Jun 2026 09:09:19 +0000

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This week, something wonderful happened: I had my very first feature story published in The Sacramento Bee. Not something from my blog, not a story about me – a real, honest-to-goodness article written by me! It may not seem like a big deal to some folks, but for someone who’s dreamed of being a writer all her life, it’s quite a milestone to finally get published.

The article I wrote was on a gal who was recently featured on TLC’s Extreme Couponing show. She’s actually from Elk Grove, a suburb located south of Sacramento, so I was able to meet with her for a quick shopping trip a few weeks ago. We decided to go to a Bel-Air in Elk Grove, which worked out perfectly because I’d already planned to do my next $25 Shopping Cart at one of their stores. I figured I’d wait to see what I could learn from my shopper before I went shopping myself, and that was the right choice to make.

Raley’s & Bel Air stores are beautiful and filled with all sorts of products, but their prices have always seemed a little high to me the few times I’ve been in one. I’m used to Trader Joe’s, Grocery Outlet, and heavily discounted Safeway items, so to see some of the higher prices was definitely a shock. But with the new couponing secrets I learned from Kelly, I felt confident I would leave the store quickly with a nice cart of food items that would last me the next 2 weeks. Here’s the loot I scored:

1 4.3 lb flat of chicken thighs (on sale at $0.99/lb) – $4.23
1 large acorn squash (on sale at $0.69/lb) – $1.10
4 bananas – $1.25 $0.25 ($1 off with manufacturer’s coupon from Dole)
1 head of butter lettuce – $1.49
4 French Butter pears (on sale at $0.99/lb) – $1.30
1 16 oz. package of thick-cut bacon – $3.99 (with a special weekend store coupon)
1 8 oz block medium cheddar cheese – $2.50
1 dozen large eggs – $1.98 $0.00 (free with special weekend coupon, after spending $20)
1 16 oz. bag frozen sweet yellow corn – $1.50 (on sale @ 2/$3)
1 16 oz. bag frozen peas & carrots – $1.50 (see above)
1 lb sweet cream butter – $3.38
0.37 lb Israeli/Pearl couscous – $1.11
0.71 lb orzo – $2.48

Grand total, including store coupons & manufacturer coupons: $24.78!

As nice as my little cart of groceries ended up being, I have to admit this was the most nerve-wracking $25 Shopping Cart experience ever. Even Whole Foods didn’t cause such panic! I was seriously stumped at one point because I couldn’t find anything that I wanted that I felt was reasonably priced, and the things that were somewhat reasonable were things I don’t normally use.

Still, I persevered; Poor Girl would not be stumped! I just had to wind slowly through every aisle to scan prices & selection before committing to certain items. Kind of like what I do when I’m at the farmer’s market – I do my rounds, then I buy from the stands with the best selection at the lowest prices. I made good use of their group of store brand items at low everyday prices called “Raley’s Dailies”, found the best items in their bulk section, and, of course, I used some coupons.

So what can I make with my loot?

Stuffed Acorn Squash
Bacon & Cheese Frittata
Chicken & Orzo Soup
Pear Salad
And plenty of other soup, salad and sandwich recipes when I add the fruits of this harvest to the bare bones staples I already had at home.

So while Raley’s may not be the closest grocery store to me, nor the one with the most affordable prices in town, it’s still possible to get some great deals – if you know what to look for & take advantage of their valuable coupons.

That’s it for this edition of The $25 Shopping Cart! Any ideas for the next trip? If you’re local to Sacramento and know of a store I haven’t tried (check out the full list here), then leave a comment below and I’ll add it to my list. New recipes coming later this weekend, so stay tuned!