Simple Fresh Plum Chutney

Plums
Originally uploaded by Simply Frugal

An easy side dish for baked ham

4 servings

Butter	1 Tbsp
Plums	1 lb
Onion	1 C
Ginger	2 tsp
Brown sugar	1 Tbsp
Vinegar	1 Tbsp

Chop onions coarsely. Remove pits and stems from plums and cut into quarters. Grate ginger.

Saute onions in butter until soft. Add plums and ginger and cook for 10 minutes, stirring occasionally.

Add brown sugar and vinegar, and stir well. Set aside until ready to serve, then reheat. You can even make this the day before and refrigerate. The flavors blend nicely when held overnight.

Fancy it up:
Use balsamic vinegar instead of cider vinegar. Use only 1 tsp for a very subtle flavor.

Simply Frugal -- Herbs and Spices

Herb and Spices
Originally uploaded by Simply Frugal

The flavors you add to the basic foods can change a cornmeal concoction from Southern USA to Southern Italy with just a pinch of dried herbs.

If you live in a town with a food coop or a natural foods store, you can probably buy these in bulk at prices that are far less than the itty bitty jars on the shelf in the grocery store. If not, stock up first with cinnamon, chili powder, ginger, and vanilla extract, and add the rest as the budget allows.

Allspice
Basil
Bay leaf
Celery seed
Chili powder
Cinnamon
Cumin
Curry powder
Cloves
Dill weed
Ginger
Marjoram
Mustard, dry
Nutmeg
Oregano
Paprika
Peppercorns
Red pepper flakes
Sage
Tarragon
Thyme

Extremely Frugal recipes only use
Cinnamon, chili powder, and ginger.

Simple African Peanut Chicken

A tomato and peanut sauce provide an interesting twist on chicken

African Peanut Chicken
4 servings

	4 servings
Oil	1 Tbsp
Chicken leg quarters*	2.4 pounds
Tomatoes, diced	1 C
Onion, sliced	1/2 C
Garlic	1 clove
Red pepper flakes**	1/2 tsp
Ginger	1/4 tsp
Chili powder	3/4 tsp
Salt	1/2 tsp
Peanut butter	3/4 C

Brown chicken in oil. Remove chicken.
Add tomatoes, onion, garlic, red pepper flakes, ginger, chili powder, and salt. Bring to a boil and simmer 10 minutes.
Add chicken and simmer 45 minutes. Add water as necessary.
Stir some of the hot liquid into the peanut butter, pour back into chicken mixture. Stir until well blended.

Serve over hot rice.

*Bone in chicken breasts: buy 1.5 pounds
*Boneless skinless breasts: buy 1.4 pounds
**Tabasco or other hot sauce: 1/4 tsp

Simple Teriyaki Chicken

Teriyaki Chicken can be grilled, broiled in the oven, or simply roasted.
6 servings

Ingredient	6 servings	2 servings
Chicken leg quarter	2 1/2 lbs	1 lb
Teriyaki sauce	3/4 C	1/4 C
Cornstarch	3/4 tsp	1/4 tsp
Cold water	3/4 C	1/4 C

Marinate chicken for 20 minutes, and then put in roasting pan. Put in oven, and set temperature to 350 F. Roast chicken for 40 minutes, basting from time to time with sauce. Mix cornstarch with water and set aside.

When chicken is done, pour off juices into a small saucepan. Stir cornstarch mixture and pour into juices. Heat until gravy thickens. Serve in small pitcher to flavor rice at the table.

Simple Teriyaki Sauce

Teriyaki Sauce
Use as marinade and stir-fry sauce.

	6	2
Soy Sauce	1 1/2 C	1/2C
Sugar	3/4 C	2 Tbsp
Ginger, grated	1 1/2 tsp	1/4 tsp
Garlic, crushed	3 clove	1/2 clove

Mix soy sauce and sugar well. Crush ginger and garlic, and add to liquid.
Can be stored in the refrigerator for 2 weeks.

Substitute 2 tsp dry ginger for each tsp of fresh ginger if necessary.