"You can cut food costs by eating more meals at home and by making sure they feature some of the healthiest foods from your supermarket -- foods like whole grains, vegetables, and beans." Elaine Magee, MPH, RD
It cooks quickly and costs next to nutthin’ – I’m talkin’ ’bout SAVORY OATS. The basic approach, as illustrated in this video by Matt Dellapina (or Matt of the Pina), is simple and adaptable to accommodate whatever you have on hand, whether an egg, some leftover bits of vegetables or maybe leftover beef stew, any kind of cheese including dried Parmesan, peanut butter, and so on, and so forth, et cetera, et cetera. (I like to cook MY oatmeal with canned sardines. Mmmmmm… stick-to-yo-ribs!)
Delicious, nutritious, and cheap as all get out — savory oats. Give it a try.
Yes, it’s otherwise called oat risotto. You can use steel-cut oats if you want, but old-fashioned rolled oats cook quicker and cost a lot less. So use old-fashioned rolled oats, even in the recipes that call for steel-cut oats. Yeah, we can do that! Culinary Anarchy, Baby!
It’s not that I’m singling out Italian seasoning as the only important seasoning, it’s just that I see Italian seasoning on sale for a dollar or less fairly often, in lots of stores, including dollar stores. It’s one of the most common, and least expensive, herb mixtures you can find.
In addition to the health benefits of the herbs themselves, they add an extra dimension of flavor to lots of dishes, increasing people’s interest and satisfaction in the food without adding any extra salt, or fat, or calories.
“I’ll not shy from the blessed truth:
You can make an awesomely good pasta sauce
in just barely more time than it takes to heat up a jar of pre-made.
Add to that the fact that yours will be cheaper.”
– James P. DeWan
For a nice variation of flavor in dishes where you use flour or bread crumbs to coat foods before you cook them, like fried liver or “oven-fried” baked chicken, add Italian seasoning to the coating mix before you coat the food in it.
I just made a pound of whole wheat tortillas for about 50 cents. It was easy. It’ll be even easier next time because I’ll have more experience.
I used white whole wheat flour, and it worked just fine. Not much to it, really. The basic idea is describable in one sentence: Add a little water and fat to some flour, roll a piece of dough thin and flat, and cook it on a hot surface for a minute.
The one part that does require a little art is the rolling of the dough. It’s just that if you want pretty circles, you have to have technique for this part. If you just want some food to eat, well, they don’t have to be real pretty…
Rolling out the dough might take a little practice.
Everyone seems to agree that a little practice will get you where you want to go so that you will be able to easily and quickly knock out a stack of delicious tortillas for a couple of two-bitses any time you want.
This is the first time I ever made granola. Turns out it’s pretty durn easy. I decided to do this with sprouted rye because the last time I tried to make sprouted rye crackers it came out sort of like granola, so I figured I might as well try to make granola on purpose.
Granola is made a thousand ways, with a wide variety of ingredients, though oats and nuts are usually somewhere in the mix. Think of granola as more of a technique or a method than as a recipe. For me, most of cooking is that way, you know. So don’t get hung up on any specific ingredient or measure, just mix it, fix it, and see what you get. Like, Serendipity, man.
Soak rye berries overnight.
Drain and rinse rye till it sprouts, like a day or two.
Sprouted rye goes into food processor.
I ground up dried fruit with the rye.
Put ground rye into a mixing bowl.
I thought orange would be good…
and I ground up sunflower seeds with the orange.
I didn’t grind the seeds very much.
Add oats. I like old fashioned rolled oats.
A little honey. Few tablespoons?
Cook low and slow ’till it’s crunchy.
Use your granola for good, not evil.
You can sprout rye the same way you sprout alfalfa sprouts or mung bean sprouts. I guy rye berries at Whole Foods. If you don’t have rye berries, you can use wheat berries.
Of course, you don’t have to have any rye or wheat at all…
“I won’t argue that it’s faster than grabbing a bag off a store shelf, but there are two good reasons for making your own granola. One: it contains better ingredients. Two: it tastes better.” — Mark Bittman, New York Times
"Food prices are climbing, and some might be looking to fast foods and packaged foods for their cheap bites. But low cost doesn’t have to mean low quality. In fact, some of the most inexpensive things you can buy are the best things for you." Brie Cadman