It isn’t a pleasant thought, but if you are facing unemployment the answer may be to go green. Ideal Bite posted tips on finding green careers in a less-than-ideal economy:

Green Dream Jobs – sustainable biz job listings.

Idealist – create a personal profile based on your interests and skills, and it will help you find nonprofit job matches.

Green Careers- good job seekers’ guide that includes an interview with Daily Tip editor Toshio ($25).

Fast Company- this mag predicts the 10 green jobs that will blow up over the next decade.

SustainLane – 15 great green networking tips.

Listen Marie Kerpen talk about why she founded Green Careers in an attempt to foster more environmentally sound lifestyles on NPR’s ”Job Campaign Seeks a More ‘Green’ Work Force.” Kerpan discusses the opportunities in this emerging field for today’s blue- and white-collar workers.

Still employed but not loving your job? Check out this article from the US New Business & Money section for advice about switching jobs during a recession.

Translation: Red Wine from Spain.

Spanish wine is intoxicating, for more than one reason. The red wine from this region echoes the passion and sensuality associated with Spanish culture. It is common to associate wine with food and music in Spain, as drinking wine during meals is a tradition.

Here are a few notes about Spanish red wine:

Granacha: More commonly known by the French spelling Grenche, is probably the most widely planted red wine grape in the world. It is generally soft bodied, with flavors of berries and spice.

Tempranillo: This is actually considered a black grape, used to make full-bodied wine. It is the primary grape used to make Rioja and is usually blended with Granacha. Look for flavors of berry, plum, vanilla, and herb with oak undertones.

Rioja:This can refer to a red, white, or rose wine from Spain. Red varieties are usually a blend of Tempranillo and Granacha. Red Rioja is close to Pinot Noir, a softer red with rich berry notes.

Sherry: a fortified wine that can range from light and delicate to rich and heavy, sometimes dessert-like sweet. Remember The Cask of Amontillado  from Edgar Allen Poe? That was sherry. Sherry is actually made from a white wine grape, but appears light amber to dark ruby in color.

Want to try for yourself? Look for Red Guitar, a Spanish winery that makes a delicious Tempranillo-Granacha blend as well as a rose Rioja. Look for other blends, such as Cabernet Sauvigon-Tempranillo from Spanish Quarter, a Spanish winery that also produces a white wine blend of Chardonnay and Albarino (you can also play virtual futbol on their website). Serve these red wine blends at a temperature similar to other reds, about 61-65F.

Spanish red wine is not exactly Sweet (unless you are drinking sherry), but it is not at all Bitter. Look for affordable wines at $10-15 per bottle.

*Please drink responsibly – drinking and driving is not Sweet at all*

Also known as the day after Fat Tuesday, Repent Wednesday is my own personal term for those days following events of gluttony (such as Mardi Gras, New Year’s Eve, Thanksgiving…not always a Wednesday, but you get the point). Repent Wednesday is usually full of regret and the phrase “why did I eat that?” along with an unhealthy dose of guilt and/or shame.

This year, I say repent not! Beating yourself up for enjoying too much food is not going to undue the situation. Instead, following this advice from wikiHow:

Do:

• Calm down and stop blaming yourself.
• Eat a healthy, balanced breakfast like high-fiber cereal and low-fat milk with fruit. Fiber will help keep you feeling full.  
• Drink lots of water (especially if  you indulged in foods high in sodium).
• Get some protein at lunch and dinner (low-fat cheese or yogurt, lean meat, beans). Try to limit carbs, especially if your indulgence was carb-heavy.
• Go for a walk or do your regular workout, but don’t over-work to compensate. Try stretching, deep breathing, and other gentle exercises if you feel too bloated.
• Get a good night’s rest, about 8 hours.
• Repeat the next day if you still feel guilty, bloated, or sluggish. Then stop worrying about a few extra calories and get back into your regular routine (or adopt a new, healthier one!).

Do NOT:

• Starve yourself. This will only lead to more binges.
• Hop on the scale the next day, it will not be an accurate reflection of your weight. Hold off at least two days, if not longer, for your body to adjust back to its normal weight.
• Think of food as “good” and “bad.” For the most part there are no “bad” foods, just bad portions. Learn proper portion sizes and indulge in moderation.
• Beat yourself up, it is not productive. Look at the big picture and learn to love and take care of your body.

This week is also National Eating Disorders Awareness Week. If you think you or someone you know may be suffering from an eating disorder, please visit the National Eating Disorders Association website or call their helpline at 800-931-2237. Many college campuses are also offering free screenings and health assessments this week. Constant over-eating or binging and purging can be signs of an eating disorder.

It is Sweet to indulge, but not-so-Sweet to overindulge. Remember that moderation is the key, but if you find yourself feeling crummy the day after a major indulgence, following the above tips to get back to normal. If you make a regular habit out of overindulging,  you could be adversely effecting your health and you should consult medical profession for proper diagnosis (see disclaimer below).

**JENN’s DISCLAIMER**
Once again, allow me to point out the obvious: Please note that I am not a medical professional. I cannot diagnose eating disorders. The preceding is simply the result of my own online research, meant to inform and draw attention to a critical health issue. If you think you or someone you know may have an eating disorder, please consult a medical professional immediately. You can also call 800-931-2237 for assistance.

Originally, this recipe came from the local newspaper. When I started making it, however, it called for 1/4 cup butter and 1/2 cup cheese in the soup. That gave me pause because I have never used that much butter in soup, and it didn’t seem like a cheese-based soup. It seemed like the recipe was using butter and cheese to add flavor, rather than building the flavors of the soup with herbs, onions, and other healthy ingredients.

I started tinkering with the recipe, as I tend to do, and ended up with something very different from the original. I changed proportions, added and subtracted ingredients, and completely disregarded the use of butter or cheese. The end result was fantastic! James and I both enjoyed this hearty soup, packed full of vegetables and protein-rich great northern beans. A relatively small amount of sausage (1/2 lb) gives flavor and body to the soup.

Great Northern Bean & Sausage Soup

1/2 lb sweet Italian sausage
1 onion, chopped
3 garlic cloves, minced
sea salt
2-3 small or medium carrots, diced
1 can (14-15 oz) petite diced tomatoes, undrained
2-3 sprigs fresh thyme
1/4 tsp crushed red pepper flakes
2 cans (15 oz each) great northern beans, drained and rinsed
6 cups chicken stock or broth
6 cups fresh spinach, roughly chopped
black pepper, to taste

In a large stockpot over medium-high heat, cook sausage until browned, crumbling with a wooden spoon. Add onions, garlic, carrots and a pinch of salt. Saute until onions soften, about 3-5 minutes. Add tomatoes with liquid, thyme sprigs, and red pepper flakes. Bring to a boil and reduce heat to medium. Add beans and cook until most of the liquid has cooked off, about 5-7 minutes.

Add chicken stock to pan. Using wooden spoon, scrape any browned bits off the bottom of the pan. Bring to a boil and stir in chopped spinach. Reduce heat to low and simmer until spinach wilts, about 3-5 minutes. Remove from heat and add black pepper to taste. Let stand 5 minutes before serving.

Frugal Breakdown:
1/2 lb sausage: $1.48
1 onion: $0.50
3 garlic cloves: negligible
sea salt: negligible
2-3 carrots: $0.75
1 can diced tomatoes: $1.05
2-3 sprigs fresh thyme: $0.50
1/4 tsp crushed red pepper flakes: negligible
2 cans great northern beans: $1.78
6 cups chicken broth: $2.29
6 cups fresh spinach: $2.00
black pepper: negligible
TOTAL: $10.35

Verdict: So close! Though the sausage is not necessary, which would bring the total to $8.87. Some of the broth could be replaced with water, which would decrease the total as well. The total would probably increase even more with the original version including butter and cheese.

Regardless of the price, this was a huge hit. We also had couple rolls on the side from the local bakery, which added $1.50 to the meal. There are easily 6 servings of this soup, so even at the original price that is only $1.72 per serving, plus about $3 for rolls. The soup is even better the next day, after the flavors have a chance to mingle.

This recipe incorpates vegan and frugal staples of eggplant and chickpeas. I wanted to try this recipe as part of my Eggplant Crusade over on Bitter/Sweet. The results were mixed. The eggplant soaked up much of the sauce, which seemed to mellow the spicy flavors. There may be room for improvement in this recipe, finding a way to incorporate the sauce without allowing the eggplant to soak it all up (as eggplant tends to do).

As part of the Eggplant Crusade, this dish did not win any battles for me. The cauliflower, however, was delicious roasted and would be outstanding on its own with the spicy sauce. The chickpeas add a nutty flavor while fresh basil adds an earthy note. I do not want to advocate taking eggplant out the recipe, but perhaps this is just not a recipe where eggplant can truly shine.

Spicy Eggplant with Cauliflower and Basil
from Cooking Light

1/2 tsp sea salt
2 garlic cloves, minced
1  tbsp freshly ginger, minced
1/3 cup olive oil
2 tsp Thai red curry paste
1 1/2 pounds eggplant, cut lengthwise into wedges
1/2 head cauliflower (about 1 lb), broken into florets
1 can (15 oz can) chickpeas, drained and rinsed
2 cups  bean sprouts
1/2 cup  fresh basil leaves, torn if large
hot cooked rice, for serving

Preheat oven to 450F and line a baking sheet with aluminum foil.

Whisk together the garlic, ginger, oil, curry paste, salt, and 1/2 cup water. Toss with the eggplants and cauliflower, then transfer to prepared baking sheet, spreading into a single layer. Roast until tender, about 30 minutes, stirring occasionally.

Add the chickpeas during the last 5 minutes of cooking. Remove from oven and toss with the bean sprouts and basil. Serve over cooked rice.

Frugal Breakdown:
1/2 tsp sea salt: negligible
2 garlic cloves: negligible
1  tbsp freshly ginger: $0.20
1/3 cup olive oil: negligible 
2 tsp Thai red curry paste: negligible (see below)  
1 1/2 pounds eggplant: $1.80 
1/2 head cauliflower: $1.00 
1 can (15 oz can) chickpeas: $0.99
2 cups  bean sprouts: $0.99 
1/2 cup  fresh basil leaves: $1.00
hot cooked rice: $1.05
TOTAL: $7.03

Verdict: Success, if you already have red curry paste. This is one of those things I keep in the pantry and do not use too often, so 2 teaspoons is not a large amount. If you do not already have this, it can set you back almost $4, which would not be a success.

Rice is also difficult to determine. I tend to buy Jasmine rice, which is a bit more expensive and cook it with some coconut milk. If you buy generic white rice, however, it is very cheap. I also considered 1/3 cup of olive oil negligible because I buy large bottles on sale, but again if this is not a regular item in your pantry it may be more expensive.