Almost Frugal Food

I confess- I don’t know who Clara is, but these cookies are delicious! And with Thanksgiving right around the corner, they’re appropriate for those who like the pumpkin, but not the pie.

Cream together one cup sugar and 1/2 cup butter. Mix together with one cup pumpkin and two eggs. Then, in a separate bowl, sift together 2 cups plain flour, 4 teaspoons baking powder, 2 1/2 teaspoons cinnamon, 1/2 teaspoon ginger and 1/4 teaspoon nutmeg. Mix the sifted ingredients into the first mixture and blend thoroughly. I like to add golden raisins and coarsely chopped walnuts at this point; cranberries are also a delicious addition. I’ve even tossed in some chocolate chips from time to time. Spoon onto a baking sheet and bake at 380° for 15 minutes.

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I was in the Carnival of Family Life with my post on stretching your food budget.

A Year of Crockpotting serves stuffed onions.

3 quick side dishes from Martha Stewart… I like the mashed white beans.

Here are two variations on cornbread… cornmeal crunch with carmelized onions and oven buttered corn fingers.

I never really liked kale when I was a kid, as I would dare to say most kids feel. I lumped it in there with the bitter green slimy things my mother made me eat, like chard and spinach. Recipes like this one however, have won me over to the kale side of life… chard still remains to be seen.

Chocolate and Zucchini is doing a series on french food idioms.

Cooking with Amy serves roasted sausages and pears.

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Polenta is one of those magic foods. It’s an incredible easy dish to make, plus it stores well, is inexpensive, can be prepared in advance, adapts to all kinds of flavors and is kid friendly. Oh yeah, and it solves world peace. Just kidding on that last part, although it is a staple food world over.

I use polenta in two ways: as a substitute for cornmeal in corn bread and in a yummy, cheesy, tomato-sauced dish, the recipe for which I share below. I like this recipe because it is best when made in advance, meaning I can even make it the night before serving it, and it has lots of cheese. And who doesn’t like cheese?

Polenta with Tomato Sauce

• dried polenta
• your favorite cheese, grated
• tomato sauce
• butter

Cook the polenta according to the directions on the package. You want to have about one cup of cooked polenta per person, so dose your polenta accordingly. You’ll also want to use a big pot, as polenta tends to splatter while cooking.

When the polenta is cooked, but still liquid, toss in your favorite grated cheese. Monterey Jack works nicely, as does cheddar. Or swiss. Or mozzerella. Or any cheese really. Use as little or as much as you like. I use almost a cup per person, but you don’t have to be so greedy or uncalorie conscious.

Then pour the polenta into a buttered baking dish and carefully pour the tomato sauce on top, so that the sauce stays on top of the polenta. Top with some more cheese, but try to be reasonable this time. This is the point at which you can set the dish aside til later to be baked, or you can bake immediately, at 350° for 20 minutes (longer if it’s coming directly from the fridge). Serve with salad or baked chicken. And while it’s a good dish to make in advance, it’s not great as a leftover, so don’t go overboard on how much you make.

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When it comes to frugal recipes, you can’t get more frugal than cooking beans and rice. In fact, it’s a diet staple for millions around the world. I like it for several reasons: first, the next to nothing cost, that I can keep the ingredients on hand in the pantry, the ease of preparation and finally, because beans and rice are just so darned delicious! Not only all that, but I know my kids will it this and it freezes well. It really is the perrfect dish.

This is one of my favorite go to recipes when I can’t think of anything more adventurous, or when the larder is looking a little bare. You do have to soak the beans overnight, so it requires a little prep time, but once you start cooking this dish you can pretty much ignore it.

I use one and a half cups of dried beans and two cups of rice to feed five, with a little left over. Soak the beans overnight, or at least twelve hours. Drain and rinse well. Put in a large pot and add enough water to cover twice over. I like to throw in a bouillon cube too. Cook for at least 45 minutes; the beans will not be thoroughly cooked, but you will be able to chew them. Add the rice. You can add a chopped onion or tomato at this point too. Cover and cook until all the water is absorbed and the beans and rice are soft, about another 20 to 25 minutes.

Serve with a dollop of sour cream and a spoonful of salsa. Yum!

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My Daily Dollars makes salmon burgers.

Simply Recipes cooks on a budget.

Squawkfox shares healthy Thanksgiving recipe ideas.

The Amateur Gourmet cooks weekend breakfasts.

City Mama talks about one of her (and mine) favorite kitchen gadgets.

What’s For Lunch serves chicken tikka masala.

Zesty Cook has five ideas for stuffed baked potatoes.

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Have you voted? Then here’s what you can make for dinner: Obama Family Chili. There’s also a link to McCain ribs for the Republicans.

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