Cooking on a Budget
10 12th, 2008
Low fat, inexpensive, and delicious!
It’s October, and we’re starting to feel the crisp bite of fall. Unfortunately, many of us are also feeling a painful bite in our wallets as prices rise. The US Department of Agriculture reported in August that food prices this year will show the biggest annual increase since 1990. And there’s no end in sight.
Struggling to get your food budget under control? Remember the humble pot of soup. It’s a wonderful cold weather meal that’s easy to make, and relatively inexpensive if you start with basic raw ingredients like dried beans.
Here’s one of my favorites: Pinto Bean and Barley Soup. It’s a chewy blend of common kitchen staples that freezes well. Add a salad and warm bread and you have a delicious – yet inexpensive - meal.
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This time of year, many home gardeners are starting to ask themselves these questions:
“What the heck am I going to do with all these vegetables?”
“Just who thought it was a good idea to plant all this squash?”
“Did we really need 37 tomato plants?
“How on Earth did I forget to celebrate “National Sneak Some Zucchini onto Your Neighbor’s Porch” night?”
If you missed the opportunity to celebrate on August 8th - or have neighbors who take a dim view of trespassing, here’s a tasty alternative.
06 27th, 2008
Condemned by some as an “unsightly, pervasive weed,” purslane is also a free backyard source of protein, vitamin E, vitamin C, and the best source of Omega 3 fatty acids of any leafy plant. There’s no reason to spend money on fish oil supplements if you have this tasty food source growing in your backyard or vegetable garden.
Whether you eat it raw in salads, stir-fried, or added to soups and sauces, purslane is a delicious addition to many recipes. It’s easy to grow, tastes great, and - best of all to anyone struggling with rising food prices - it’s free.
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