Simple Potato Salad

Potato Salad
Originally uploaded by Simply Frugal

Potatoes	4 medium
Oil	1 Tbsp
Vinegar	1 Tbsp
Thyme	1/16 tsp
Basil	1/4 tsp
Dry Mustard	1/8 tsp
Marjoram	1/4 tsp
Celery seed	1/4 tsp
Sugar	1/4 tsp
Celery	1/4 C
Onion	1/4 C
Green olives	2 Tbsp
Mayonnaise	1/4 C

Boil whole potatoes until tender.
Mix oil, vinegar, thyme, basil, dry mustard, marjoram, celery seeds, and sugar.
When potatoes are tender, peel if desired, and cut into 1/2 inch dice while still hot.
Pour oil and vinegar mixture over hot potatoes, tossing gently. Let sit for half an hour or refrigerate for up to 24 hours.
When cool, mix in chopped celery, minced onions, and chopped green olives.
Stir in mayonnaise until potatoes are lightly coated.
Serve chilled.

Notes:
Buy 'salad' olives rather than the perfectionist whole stuffed olives.
Go light on the mayonnaise. It doesn't need to be visible to taste like potato salad.

Simple Broccoli Quiche

Quiche
Originally uploaded by Simply Frugal

When eggs, milk, cheese, and broccoli are all on sale at once, try a new twist on the standard Quiche Lorraine. This quiche uses Cheddar cheese and broccoli for its flavors

Ingredient	9 inch	Tart
Broccoli	1 C	1/4 C
Cheddar cheese, shredded	8 oz	2 oz
Onion, grated	2 tsp	1/2 tsp
Flour	1 Tbsp	1 tsp
Salt	1/4 tsp	pinch
Egg	3	1
Milk	1 C	1/4 C

Preheat oven to 450 F.
Grate onion, shred cheese.
Shred or chop broccoli small.
Combine cheese, onion, flour and salt, mixing well.
Layer filling and cheese mixture in pastry shell.
Mix egg and milk, pour over cheese and filling.

Bake in 450 oven 15 minutes, then lower heat to 325 and bake 30 minutes longer, or until just firm in center. Let stand 5 minutes before cutting.

Mango Salsa

Mango Salsa
Originally uploaded by Simply Frugal

Here's a way to use the mangos that are in season for the next few weeks

Mango Salsa

Red bell peppers	1 C
Mango	1
Red Onion	1/4 C
Cilantro	1/4 C
Green chiles	2 Tbsp
Lime juice	2 Tbsp
Chili powder	1/4 tsp

Dice mangoes, peppers, and red onions.
Mince fresh cilantro and green chilis.
Combine and sprinkle with lime juice and chili powder, stirring once or twice.
Refrigerate for 2-3 hours or overnight.

Extremely Frugal version
Use canned tomatoes instead of red peppers and canned green chilis.
Substitute yellow onions for red onions and lemon juice for lime juice.

Simple Three-Chili Chicken

Use mild green chilis, flaked hot red peppers, and chili powder in this chicken and rice combo. You can adjust the heat by adding more red pepper flakes.

Three-chili Chicken
Makes 4 servings

Chicken Thighs	2 pounds
Onion	2/3 C
Green chilis	2 Tbsp
Cumin	2 tsp
Chili Powder	1 Tbsp
Red pepper flakes	1/4 tsp
Garlic	2 cloves
Chicken broth	2 1/2 C
Rice	1 C

Chop onion and green chilies. Crush garlic.
Brown chicken thighs in frying pan, remove. Reserve drippings.
Saute onion, chilis and garlic in drippings until onion is translucent.
Add cumin, chili powder and red pepper flakes and continue cooking for 2-3 minutes.
Stir in rice, coating well. You may want to add a tablespoon of oil if the pan is dry.
Pour chicken broth into pan, and return the browned pieces of chicken.
Bring to a boil, cover tightly, and turn to low.
Gently steam rice for 20 minutes.
Check chicken for doneness before serving.

Extremely Frugal Colcannon

A traditional Irish potato and cabbage dish

Colcannon

Cabbage, shredded	2 C
Potatoes	4 C
Green onions	6
Milk	1/2 C
Butter	1/4 C

Boil cabbage, chop fine. Peel and boil potatoes, then mash. Chop green onions.
Bring milk to boil, add onions, salt and pepper to taste.
Add butter and cabbage to milk, fold in mashed potatoes.
Beat well until light and fluffy.

Simplify:
Substitute 1/4 C chopped onions for the green onions.

Cantaloupe Salsa

An interesting way to make cantaloupe a dinner side dish.

Cantaloupe	1 1/2C
Onion	1/4 C
Red bell pepper	1/4 C
Fresh chilis	1 Tbsp
Cilantro	1/4 C
Salt	1/4 tsp
Lime Juice	2 Tbsp
Oil	1 Tbsp

Coarsely chop the cantaloupe. Dice the onion and bell pepper Finely chop the fresh chilis and cilantro.

Toss vegetables with salt, lime juice, and oil. Let sit for at least one hour. Served with broiled or grilled chicken.

Simplify it:
Use green bell pepper instead of red.
Or substitute diced tomatoes for bell pepper.
Use canned green chilis instead of fresh.
Use lemon juice instead of lime juice.

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.

Simple Sunday Lentils

Sunday Lentils
Serves 4

Lentils, dry	2 C
Basil	2 tsp
Salt	1 tsp
Water	4 C
Onions	1 C
Cumin	2 tsp
Oil	1/4 C
Garlic	2 clove
Tomatoes, diced	2 C

Boil lentils with basil, salt and water, drain.
Saute onion, cumin and garlic in oil. Add lentils and tomatoes. Cook until very thick.

Hungarian Pork Goulash

Hungarian Pork Goulash
4 servings

Oil	1 Tbsp
Onions	4 C (1 lb)
Pork shoulder, bone in	2 lb
Paprika	2 Tbsp
Tomato paste	1 Tbsp
Garlic	2 cloves
Salt	3/4 tsp
Flour	1 Tbsp
Chicken stock	2 Tbsp
Green pepper	1/2 C
Sour cream	1/2C

Slice onions thin, and saute in oil. Add pork, saute 5-10 minutes.
Add paprika, tomato paste, garlic, salt, and flour.
PUt in slow cooker on low for 7 hours, adding liquid if necessary.
Half an hour before serving, dice and saute green pepper and add to meat mixture.
Mix a small amount of the cooking liquid with the sour cream, and stir back into cooker.

Serve over noodles.

Televaros

An interesting combination of creamed corn with bay leaf

Televaro Casserole

Ground beef	1 lb	1/4 lb
Corn, cream style	1 1/2 C	1/2C
Green pepper	1/4 C	1 Tbsp
Onion	3/4 C	1/4C
Celery	1 C	1/4C
Worcestershire sauce	1 Tbsp	1 tsp
Bay leaf	1	1/4
Salt	1 tsp	1/4 tsp
Sugar	1 Tbsp	3/4 tsp
Noodles	12 oz	3 oz

Brown meat, add celery, onions, green pepper, salt and pepper. Simmer 10 minutes until tender. Add corn and Worcestershire sauce, bay leaf, and sugar.

Boil noodles until just tender.

Layer meat and noodles in casserole. (Optional: cover with breadcrumbs and dot with butter).
Bake at 375 F until browned, about 30 minutes.

Simple Cabbage Tomato Soup

Cabbage Tomato Soup
Originally uploaded by Simply Frugal

A wonderful winter soup.

Cabbage and Tomato Soup
6 servings

Cabbage	2 C
Tomatoes, canned	28 oz
Bacon	3 slices
Onion	1 C
Oil	2 Tbsp
Bay leaves	2
Allspice	1 1/2 tsp
Paprika	2 Tbsp
Brown sugar	2 Tbsp
Garlic	1 Tbsp
Vinegar, cider	1/3 C
Chicken stock	3 C

Saute bacon, bay leaf, and oil over medium heat until bacon is translucent.
Stir in cabbage and onion and saute 5 minutes.
Add allspice, paprika, brown sugar, garlic, and salt and pepper to taste. Lower heat and let vegetables steam gently in their own juices. Do not brown.
Add vinegar, tomatoes, and chicken stock. Add sufficient water to cover the tops of the vegetables.

Simmer 30 minutes, until cabbage is soft. Puree 1 or 2 cups, and stir back into pan. Taste for balance, and serve hot.

Simple Roasted Chicken

Roast Chicken
Originally uploaded by Annie Mole

Roasting a whole chicken can give you all kinds of bonus ingredients. In addition to the meat, there are bones and gravy. If you stuff it before you roast it, there's a side-dish of dressing. You can use the bones from the cooked chicken to make stock. In fact, if you roast them after the meat has been removed, the stock has a richer flavor. If I'm feeling especially frugal, I let the fat congeal and refrigerate it until I need to grease a casserole.

Simply Frugal Roast Chicken

Ingredient	4 servings
Chicken, whole	1
Giblets
Water	1 1/2 C
Bay leaf	1
Fat*	2 Tbsp
Onion, chopped	2 Tbsp
Bread*, diced	2 C
Celery	1/4 C
Basil	1/4 tsp
Thyme	1/4 tsp
Sage	1/2 tsp
Salt
Pepper	1/4 tsp
Flour	1 Tbsp
Milk	1 C

Wash chicken, and remove heart, liver, gizzard, and neck.
Place neck, gizzard, and heart in water, along with bay leaf and half the onion. Simmer for 15 minutes. Drain and reserve stock.
Chop heart, gizzard, and liver fine. Saute with remaining onion in fat for a few minutes.
Combine with bread, celery, basil, thyme, sage, salt, and pepper.
Pour stock over dressing to moisten.

Stuff interior of chicken just before the chicken is put in the oven. You can double the amount, and bake the remainder in a greased casserole dish.
Place chicken in oven.
Turn on oven and set to 350 ℉ Bake for 1 1/2 to 2 hours.
Pour off liquid, and allow fat to rise to the top. Skim and reserve fat.
Add flour to pan drippings. Stir until flour is incorporated. Add milk for cream gravy, add the liquid from the roast for a thinner gravy. Stir over medium heat until gravy thickens.

After the meal, place carcass and bones in a plastic bag, and freeze until ready to make stock.

*Fat, Bread, Preheated Oven
Fat: the frugal cook uses bacon fat, chicken fat, vegetable oil, or butter.
Bread: the frugal cook uses left over bread, bagels, or cornbread.
Preheated oven: the frugal cook knows you do not need to preheat the oven if you are roasting meat.

Black Bean Soup

Black Bean Soup
Originally uploaded by Simply Frugal

A sturdy bean soup with Caribbean flavors.

CUBAN BEAN SOUP
Six servings
Buy: Black beans, pork loin (ham, dry sherry, fresh lemon)

	6 servings	2 servings
Black beans	2 C	2/3 C
Olive oil	2 Tbsp	2 tsp
Onions, chopped	1 C	1/3 C
Garlic	2 tsp	1 tsp
Pork shoulder	8 oz	3 oz
Tomato	1/2 C	3 Tbsp
Vinegar	2 Tbsp	2 tsp
Cumin	1/2 tsp	dash
Bay leaf	1	1/3
Pepper	dash	dash
Salt	1/2 tsp	dash

Wash beans well. Soak over night, drain soaking water. Cover beans with water and bring to a boil. Turn down heat and simmer until soft, about 3 hours. Drain. Puree the beans. Lightly rinse the pan, and return beans.

Chop pork into small dice.

Heat the oil until a haze forms. Add the onions and the garlic and stir until soft. Add the cumin, bay leaf, and pepper, and stir for 1 minute. Add tomato, pork, sherry OR vinegar, and stir until mixture thickens slightly. Add to bean puree and heat for 15 minutes.

Serve garnished with slices of boiled egg and lemon.

Fancy Fixins
Use ham instead of pork
Use annatto oil in place of olive oil
Use fresh tomato in place of canned diced tomato
Use sherry instead of vinegar

Simple BBQ Sauce

BBQ Chicken
Originally uploaded by Simply Frugal

Onion	1 C
Garlic clove	2
Butter	3 Tbsp
Worcestershire sauce	2 Tbsp
Sugar	2 tsp
Chili powder	1 tsp
Dry mustard	1/2 tsp
Red pepper flakes	1/2 tsp
Vinegar	1 C
Coffee	1/4 C
Tomato sauce	1/2 C

Mince onion and garlic very fine. Combine with butter, Worcestershire sauce, sugar, chili powder, dry mustard, red pepper flakes, vinegar, and coffee.
Bring to a boil and stir in tomato sauce. Boil 5 more minutes.
Reserve 1/2 C sauce and use remainder to marinate meat 3 hours at room temperature or overnight in the refrigerator.
Baste with marinade while cooking.
Serve reserved sauce at the table.

Note: the cold coffee can be as strong as you like. Even if it's been left warming in the coffee pot all day, the intensity of the flavor will work well here. Instant espresso is a substitute for strong cold coffee.

Extremely Frugal Caramel Onions

Caramel Onions
Originally uploaded by Simply Frugal

Onions	4 C
Sugar	1 tsp

Slice onions very thinly.
Put a cast iron or heavy stainless steel frying pan on the burner but Do Not Add Water Or Grease.
Stir sliced onions over medium heat until most of the water has evaporated and onions begin to brown. This will take 20 minutes or more.
Stir frequently and avoid sticking. You're carmelizing the sugars in the onions. If necessary you can add a bit of sugar to help the browning process.

Simple Apple Onion Saute

Apple Onion Celery Pork
Originally uploaded by Simply Frugal

An easy accompaniment to roasted meat.

Apple Onion Saute
4 servings

Apples, Granny Smith	1 pound
Onions	1/2 pound
Butter	1 Tbsp
Celery (optional)	1/2 C
Sage	1 tsp
Salt	1 tps

Slice onions into thin rounds.
Core apples, but do not peel. Slice into thin wedges.
Melt butter in frying pan, and saute apples until slightly browned.
Add onions (and celery) and saute until translucent.
Add sage and salt and pepper to taste. Cover and cook 5 minutes longer.

Can also be used as a base while roasting pork or beef.

Extremely Frugal Quiche

Quiche
Originally uploaded by Simply Frugal

Eggs and milk create a wonderful main dish that lets you use up leftovers. With milk and eggs coming down in price, these savory custard fillings are regaining their spot on my frugal meals list

Ingredient	9 inch	Tart
Meat or vegetable filling	1 C	1/4 C
Swiss cheese, shredded	8 oz	2 oz
Onion, grated	2 tsp	1/2 tsp
Flour	1 Tbsp	1 tsp
Salt	1/4 tsp	pinch
Egg	3	1
Milk	1 C	1/4 C

Preheat oven to 450 F.
Grate onion, shred cheese.
Shred or chop filling small.
Combine cheese, onion, flour and salt, mixing well.
Layer filling and cheese mixture in pastry shell.
Mix egg and milk, pour over cheese and filling.

Bake in 450 oven 15 minutes, then lower heat to 325 and bake 30 minutes longer, or until just firm in center. Let stand 5 minutes before cutting.

Fillings:
Cooked broccoli or asparagus
Mushrooms
Spinach (squeezed nearly dry)
Sliced onions and bacon
Salmon
Chicken and softened dried tomatoes.

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