Archive for the 'food' Category

Weekly Finds: Simple Pleasures & Frugal Living

Frugality, thrift and simple living in this week’s media:

Urban foraging for crabapples – Frugal & Urban
I especially liked how many people stopped to talk with her as she was picking apples.

Two-cycle billing – Get Rich Slowly
Make yourself aware of two-cycle billing, weird grace period cut-offs and other credit card maneuvers that will cost you money.

What Cooking Skills Would You Like to Learn? – Mother Earth News
Readers answer the question in the comments section — interesting.

Plastics: What’s Dangerous, What’s Not – Mother Earth News
Helpful breakdown toward the end of the article of what to avoid. Yikes.

Roundup: Repurposed Mail Sorters – Apartment Therapy
We actually repurposed a mail sorter/magazine holder into a drying rack for baking trays and cutting boards.

The Many Reasons to Make Do with Less – Wise Bread
A nice perspective from one writer who has cut down on consumption.

Enjoy Homemade Butter in Less than Five Minutes – Lifehacker
I never knew it was so easy! I’m curious how much the recipe makes and if it’s cheaper than buying butter.

Top 10 Tricks MacGyver Would Be Proud Of – Lifehacker
These are great! Except for storing your food in a plastic cd case. Perhaps they need to read the Mother Earth plastics article linked above.

What’s for Dinner?

I’ve noticed a lot of cheap and tasty broccoli at our local farmer’s market lately and since we’re trying to eat healthy food on a budget, I’ve been trying to figure out new and tasty ways to cook it.

Martha has one easy idea that we’ve come to love — roasting broccoli with garlic and lemon slices.

I have tried this a few times recently (so far, sans cauliflower), tossing the roasted veggie with pasta, a bit of Parmesan cheese, and some rinsed white canned beans for a quick and nutritious dinner.

Definitely don’t skip the lemon slices — they make the dish!

What’s for Dinner?

Check out this inverted frittata recipe from Mark Bittman of the New York Times food section; I’ve made it three or four times since it was published. It’s a tasty way to use up leftover veggie and cheese scraps in a healthy meal that’s vegetarian but still delivers on the protein. And so economical — only two or three eggs required!

Tonight’s version: creamer potatoes, red pepper, caramelized onions, spinach, a little cheddar cheese and a bit of curry powder and cumin. It was pretty good, but using the fresh herbs suggested in the recipe makes a big difference. Continue reading ‘What’s for Dinner?’