It's exhausting being a celebrity! Ok, maybe I'm not famous, but I felt like I was this weekend. On Saturday I spoke for about 45 minutes to a sold out crowd at the Larkspur Library, and then demonstrated four "no cook" recipes, including one adapted from New Flavors for Appetizers. On Sunday I was at the Palo Alto Williams Sonoma store signing copies of my book. We sold about 40 copies! It was fun chatting with customers and accepting compliments on the two recipes that were being sampled, Chilled Green Pea Soup and Dates Stuffed with Chorizo and Aged Goat Cheese. Both of those just happen to be "no cook" as well.

If you'd like to attend my next talk and cooking demonstration at the Larkspur Library it will be on April 4th from 4:30 - 6:30 pm. Tickets are $10 and include a donation to the Friends of the Library, tasting of four appetizers (plus the recipes), St. Supery Sauvignon Blanc and Bionade (non-alcoholic beverage). The recipes I'll be demonstrating are Fava Bean and Ricotta Crostini with Fresh Mint, Chevre Stuffed Apricots, Prosciutto Pear Bites and Endive with White Bean Dip. The event already is about halfway sold out, so call 415.927.5005 or stop by the library to reserve soon if you'd like to attend!

Here is just one of four "no cook" appetizers I demonstrated and served this past Saturday. It's endive topped with a dollop of white bean dip. Canned cannelini beans become very creamy when mashed. This recipe has an Italian flair to it, because the dominant flavors are lemon, garlic and olive oil. It also just happens to be vegan. I'm trying to include a few more vegan recipes in my repertoire.

Last week it was so cold I was desperate for recipes that would warm the kitchen and the house, so I made baked beans. It was a long slow recipe that took 7 hours of baking. I used salt pork, onions, molasses, brown sugar and spices. The beans were good, but I got tired of eating them plain, so I made my version of franks and beans.

I hesitate to post this recipe because, it is pure white trash cooking, not exactly my specialty. But the truth is, it's delicious! I've seen this recipe called something like "Hawaiian Beans" which is kind of interesting because of course pineapple comes from Hawaii, and beans are very popular in Hawaii, especially in Portuguese Bean Soup. But also because this recipe has frankfurters in it. All kinds of processed meat--specifically Spam and hot dogs are very common in Hawaii and make their way into fusion food like Spam musubi and hot dog maki sushi.

While my parents have very sophisticated tastes, I credit them with this very budget friendly recipe. They made it with Heinz vegetarian beans, probably kosher hot dogs and French's prepared mustard. But what I've discovered is that it works well with baked beans, any kind of sausage and any kind of mustard you like. It's really less of a recipe than a formula. Please, don't hate me for posting it! I promise I will get back to regular programming shortly!

Franks & Beans, "Hawaiian Style"
makes 4-6 servings

Ingredients

4 cups canned or homemade beans, about 2 cans
4 hot dogs or sausages, any kind you like, sliced into bite sized chunks
1 cup canned pineapple chunks
3 Tablespoons ketchup
1 Tablespoon mustard, any kind you like

Instructions

Dump all of the ingredients into a large saucepan or dutch oven and gently heat through. Season to taste with additional mustard, ketchup, etc. Enjoy!

No question, I learned what frugal cooking was all about in Italy the land of "la cucina povera." Soups and salads made from stale bread, beans, pasta with nothing but olive oil, garlic and parmesan cheese and the most microscopic portions of meat were all part of my Tuscan diet. But I ate extremely well. I also learned many ways to cook beans. They don't call the Florentines "mangiafagioli" or bean eaters, for nothing. Could this dish be made with heirloom beans from Rancho Gordo and bacon from the Fatted Calf? Absolutely and it would still be a very cheap meal, though not quite $1 per person cheap.

Pasta Fagioli
$1.98 for 2 healthy servings

Ingredients

1 cup pinto beans, 50�
2 slices bacon 30�
1/2 onion 17�
2 cloves garlic 5�
1 cup macaroni, 11�
1 bouillon cube 14�
7 ounces canned diced tomatoes, 50�
1 Tablespoon grated parmesan cheese 21�

Instructions

Soak the beans in 3 cups of water in a saucepan overnight (or boil for 2 minutes, cover then allow to soak for one hour). Drain the water then add 3 more cups of fresh water. Bring water to a boil then lower heat simmer beans, covered, for 1 1/2 hours or until almost tender and set aside. Chop the bacon, onions and finely mince the garlic. In a large saucepan cook the bacon over medium heat until almost crisp. Add the onions and cook for 5 minutes or until golden. Add the garlic, tomatoes and bouillon. Stir to combine, add the beans, their liquid, adding more water if necessary, and simmer for 30 minutes. Add the macaroni and cook until pasta is done, about 10-15 minutes. Taste and add salt to your taste. Ladle into bowls and top with parmesan cheese.

Rude awakening:

* I had to be very stingy with the parmesan cheese to stay within the budget

* This soup is simple, but can be made richer with additions like celery, carrots, and herbs such as rosemary but not for $1 per serving

GET INVOLVED!

? Learn about the San Francisco Food Bank

? Join the Hunger Challenge

? Donate and a receive a thank you special thank you gift!

1. Click on donate to go to the donation page.
2. Fill out the necessary info and make a donation of $50 or more.
3. About 2/3 of the way down the form, look for a header that says, �Food Drive/Event Information (not required)�
4. Use the drop-down box to select �Bloggers Hunger Challenge,� so we�ll know you are participating.
5. Be one of the first 12 people to donate $50 or more and you�ll receive a brand new free cookbook as a thank-you.

I was really optimistic that I could make a successful lentil soup on a budget. I was pretty sure it would be tasty and it took very little time to make. It was filling and healthy and comforting. Lee said it was delicious. I used 2 bouillon cubes to try and get flavor into the soup, but what it really needed was spices and a bit of lemon juice. Some aromatics like carrots and celery would have been good too, but I was afraid it would push me over budget.



Lentil & Mustard Greens Soup
Total: $1.81 for 2 servings

Ingredients

8 ounces lentils 62.5�
2 bouillon cube 28�
1/2 organic onion 17�
1 clove garlic 2.5�
5 cups water
1 Tablespoon Smart Balance 9� (you could use butter or oil)
5 ounces, frozen mustard greens 62�

Instructions

Chop the onions and garlic. Heat a large saucepan and add the Smart Balance. When melted, add the onions and cook stirring for 5 minutes over medium heat. Add the garlic, water, bouillon cube and lentils. Bring to a boil then reduce and simmer until lentils are tender but not mushy, about 25 minutes. Take the pot off the heat and mash some of the lentils using a potato masher, add more water if necessary and the mustard greens. Heat through and serve.

Rude awakening:
* I stayed just under budget, but there was no money for salad or a glass of wine, let alone dessert.

GET INVOLVED!

? Learn about the San Francisco Food Bank

? Join the Hunger Challenge

? Donate and a receive a thank you special thank you gift!

1. Click on donate to go to the donation page.
2. Fill out the necessary info and make a donation of $50 or more.
3. About 2/3 of the way down the form, look for a header that says, �Food Drive/Event Information (not required)�
4. Use the drop-down box to select �Bloggers Hunger Challenge,� so we�ll know you are participating.
5. Be one of the first 12 people to donate $50 or more and you�ll receive a brand new free cookbook as a thank-you.