My Wednesday Pantry-Frugal Pantry

   

     Just like everyone, I'm concerned with grocery prices increasing. When we're trying to cut back to live on just my income, but a quick top off shop is now the same as a weeks shop used to be, it's alarming. I haven't done much lately to call recipe sharing worthy, but in combining the two themes, I thought maybe a nod of sorts to repeat or link posts to some of my favorite but frugal staples might be useful to some, or at least a tweaked reminder to myself.  The key I've found in using other people's recipes is to feel comfortable adapting to personal preference or ommiiting an ingredient I might not have and being ok with close enough. 

     This philosophy was how I started making my chickpea veggie masala. I combined  a veggie curry recipe with a budget chicken masala recipe, adding a drained can of chickpeas for flavor and protein. It's packed with good stuff- veggies, Greek yogurt ( or canned full fat coconut milk), and since I found spices and basmati rice at the Indian grocer, it's become quite economical. 

Lol mein technically is a casserole! Main, starch, second ingredient, binder, lots of
goodies, and a sprinkle sesame seeds on top. 

     The universal casserole recipe, or hotdish as any self respecting Minnesotan calls it, was no doubt a game changer as I raised my family. It's a game changer now in the fight to keep our kitchens stocked and people's fed. I'm sure she didn't originate the concept, but it came to my mind from The Tightwad Gazette series of books based off a newsletter from the early 90's.

1 cup main ingredient
1 cup second ingredient
1-2 cups starchy ingredient
1 1/2 cups binder
1/4 cup “goodie”
seasoning
topping

Main ingredient: tuna, cubed chicken, turkey, ham, seafood, etc.
Second ingredient: thinly sliced celery, mushrooms, peas, chopped hard-boiled eggs, etc.
Starchy ingredient: thinly sliced potatoes, cooked noodles, cooked rice, etc.
Binder: cream sauce, sour cream, can of soup, etc.
“Goodie”: pimiento, olives, almonds, water chestnuts, etc.
Topping: cheese, bread crumbs, etc.

     Now with trying to reduce carb heavy foods, though I love them so, this same concept can be applied to more updated food preferences. The rise of things like noodles made from vegetables ( zucchini noodles for example) to reducing the starch, upping the second ingredient with loads more in season or frozen vegetables can help with the carb count. Finding alternative proteins and binders can make the universal recipe work for vegetarians and vegans. Think Greek yogurt, creamy  squash  or bean sauces as binders, the previously mentioned chickpeas or lentils, black or pinto beans as protein. Sure, these change the final dish, but the components are still there. 

     Then there's using this universal concept deconstructed. Serve the binder, second ingredient,and protein in a sauce to serve over the starch. Particularly for batch cooking when the casserole might dry out or the starch get too mushy, deconstructing and serving seperately might make a good frugal prep plan, without sacrificing taste or integrity of the food components. 

     

     It's soon to be summer- we launch with memorial day weekend.  Salads and sides to go with grilled meat is a staple. My daughter makes a wonderful pearl couscous salad, using whatever vegetables she might have on hand and a dressing with ingredients at the ready- olive oil, lemon juice, garlic, and pepper. It could bulk up well as a main dish with the addition of chickpeas or perhaps canelini beans.  

     Who doesn't like rich baked beans. I've got to get pinto, navy, and black beans soaking and plan to cook them up and use in place of canned in  this recipe in a crockpot.  From other recipes, it seems 4-5 hours in a crockpot works instead of the oven. 

   

     I'm going to keep challenging myself to make more delicious and wholesome dishes using the most cost effective ingredients. With luck, no one will suspect I have a frugal pantry. I'm not bothered if they do.