Wednesday, May 25, 2022

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.
     

14 comments:

  1. I'm finding it a challenge to simultaneously feeding growing teens, & keep our grocery budget at least "stable". We're doing "okay", but I think that's helped at the moment by me going back to the office 3x/week and getting free lunch/snacks, and the boys getting free brunch/lunch in the office. Over the summer, their free brunch/lunch will come to an end, & our grocery bills will rise.

    I try to find dinners that allow for the protein to be prepped as much as possible (taco meat, chicken fajita meat, carnitas, grilled chicken, etc) & then we add something on the side ahead of serving. Due to my husband not being able to eat most carbs, we don't tend to do casseroles or the like. I do love a good casserole. But, we're more likely to serve the dishes with the carb separated. I try to serve most of my proteins over a salad, & save the carbs for the kids. It works reasonably well, although sometimes I just want the taco on a shell!

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    1. I thought the d constructed version might add some flexibility to those that limit or don't do carbs. I think regardless of income bracket, utilizing food resources is going to be the norm. I miss the never ending coffee pot from my last job!

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  2. I went back to my mom's classic once a month shop with a top off of less than $20. It was getting out of hand and I needed to be a little more creative. The top off takes place at a local store that ends their sales on Wednesdays so I am grabbing the yellow tickets.

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    1. How has your family reacted when you get creative? I don't get rejection, but less enthusiasm when our choices are more limited. I'll do curry tinight- daughter's been asking, do I'll need some thing else for my husband.

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  3. I'm glad it's almost time to eat from the garden and the farmers markets. Fresh veggies are my favorites. Add a grilled protein from time to time and we are happy.

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    1. Huge salads and skewers of veg make me smile too.

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  4. More and more, I am cooking meat to be available. Tommy sometimes just scrounges in the refrigerator and comes up with a meal. The ingredients he finds are the ones most likely to be pushed back and forgotten until that last bit is not fit to eat or dangerous. It seems we both eat better and it costs less than throwing food out. I don't see anything wrong with going for the frugal option when choosing ingredients.

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    1. I do cook up extra meat sometimes, but not that much of a fan of refroze meat, seems dry, but it is a time saver.

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  5. I have to be very careful serving casseroles because Hub's has no sense of portion control.

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    1. I understand that. My husband can eat so much due to a high metabolism, but as he gets older, certain foods should be watched, like the fast sugars in starches. I try and bulk up with more vegetables.

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  6. I bought myself a copy of the Tightwad Gazette ages ago and have been slowly going through it before I go to bed. It's very dated of course but she has such a sensible approach and if they were able to raise six children on just one income they must have been doing something right!

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    1. There's a lot of common sense and practicality in her books. Some things I'm squeamish on, but her point is use what ideas work for you.

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  7. This is a great blog post, Sam. And so timely. I like your reminder about the universal casserole recipe. I need to use that myself to save money. It is shocking how much prices are increasing lately.

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  8. oh this is excellent! I have never thought of it like that but it makes great sense. I should try it I will.

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