Karen's favorite things on a budget

Some time back, I posted "Gadgets for the tiny kitchen." Now, I'm sharing some wonderful products that friends gave me during my bridal shower or that I bought myself after spending time in other people's kitchens, experimenting with these.

Here are my favorites that I've personally tested and can vouch for. Buy for yourself or another foodie friend:

Ikea tea towels
$0.79!

Yes, that's right. Just pennies. They're not great for drying dishes (because they're not very thick) but are super cute as napkins.

One-dish chicken legs

After a long hiatus, I'm bring back the blog. With the now no-so-new job and the wedding that's since passed, I'm trying to make time to eat right and cook at home more. BrokeAssFoodie helps me stay dedicated to those two goals.

I am a sucker for things called "one-dish" or "one-pot." Who hates cleaning up after dinner? This girl!

I modified this recipe from a bunch of different magazine recipes.

Ingredients:

• Pitted olives (sliced in half)
• Grape tomatoes (quartered)
• Thyme (a few springs)
• Cloves of garlic
• 1 lb. of chicken legs (skinless)
• olive oil
• Salt & pepper

Instructions:
1. Preheat oven to 350 degrees.

2. Why don't my ingredients have amounts? That's because I rarely count (unless I'm baking). I basically think of the stuff I like and add more of it -- it's not at all scientific. I would recommend limiting the thyme (powerful stuff) and same with the cloves of garlic, but if you are on Team Jacob (and not Team Edward), pile on the garlic. Throw the ingredients except the chicken into a roasting pan. This was our roasting pan that's impossible to clean so I line it with tin foil.

Cooking for one?

I recently bought the book, "Serve Yourself: Nightly Adventures in Cooking for One." Kevin wasn't all that pleased that I brought home the book, seen as a giant F-you to him, declaring that I would never cook for him again. He really wasn't upset though. I bought the book mostly to talk to the author, Joe Yonan, food columnist for The Washington Post.

I asked Joe how he got to his dream job, writing about food for the Post. His response: "a lot of practice." I wasn't exactly sure if he meant writing or cooking, but I didn't probe Joe further and left his answer at that. Lots of practice! What wonderful, simple advice!

The premise for his book, though, cooking for one might not even exist anymore. Well, at least, that's what a study from The Hartman Group says. Entitled, "Clicks & Cravings: The Impact of Social Technology on Food Culture," the study says that single people who are "cooking for one" are still connecting with people through texts, social networks, or on recipe sites. In fact, 40 percent of people are getting their food advice from blogs, websites, and apps instead of their mom or family members, UPI reported.

I have mixed feelings about the study. Yes, it's true that social media helps connect people so that people are no longer eating by themselves in a room alone. But it's makes me sad to hear that people aren't going to their family members for recipes as much these days. That's my goal for this blog--to share the advice that I've gotten (and will continue to acquire) from friends and family. Hopefully, it works!

My love affair with the freezer

Yes, I know I've been away for some time. Work, wedding planning, life--although all good things---got in the way. Although I haven't been cooking as much, I've of course been eating during that time. Lately, a lot of food has been family-sized make-ahead meals that I freeze for later.

Here's what the freezer looks like right now. (Don't judge; it's a mess!)

Study: Americans cook the fastest in the world

Sad, but true. According to a recent study by the Organisation for Economic Co-operation and Development, Americans only spend 30 minutes cooking dinner, the lowest amount of time compared to other countries. Turks spent the most time cooking at 74 minutes per meal.

Despite the fact that one-third of Americans are obese, the United States also doesn't spend much time eating their meal (1 hour and 14 minutes), the third lowest time in the world. (see a pdf visual)

I'm all for easy home-cooked meals, but I wonder if Americans aren't enjoy the whole process -- cooking, eating, tasting.

Simple summer squash

Squash is another one of those vegetables that I hadn't truly explored until adulthood. Like a good man, squash has many good qualities: variety, beauty, and ease.

To create a simple side, skin the squash. Make sure to take off all of the outer layer; leaving the skin on sometimes turns bitter (in my opinion). Slice and butter up the pan (this is one of the rare occasions when I absolutely vote for butter over olive oil). Throw in the slices and saute for a few minutes. Sprinkle on freshly ground pepper and kosher salt, and serve. Delicious!

Mint lemonade time

I think May constitutes lemonade weather. Here's my take on the traditional drink. It's simple to make and requires just a few ingredients.

Ingredients:

• 6 tea bags (I used Lyons tea, which was the tea Kevin drank in Ireland)
• 3 or 4 lemons
• Bunch of fresh mint
• Sugar

Instructions:

1. Boil water in a pot.
2. While the water is doing its thing, slice up the lemons and throw them into a heat-resistant container. I once used a plastic drip dispenser and the plastic disintegrated into nothingness. It was bad news.
3. Add the mint bunch and tea bags.
4. Once boiled, add the water to the container full of all the ingredients and stir.
5. After 7 minutes, remove the tea bags carefully (it'll still hot) and most of the lemons and mint, leaving a few in for decoration. Once at room temperature, cover and refrigerate.
6. When you're ready to serve, add ice and sugar (both optional). It's best not to add sugar until the end so that it doesn't settle to the bottom. Enjoy! It's much better than the store-bought kind.