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”
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.