Simple Tortilla Chips

Tortilla Chips
Originally uploaded by Simply Frugal

I make tortilla chips from corn tortillas.

Stack 4 or 5 together, cut them in half, and then each half into 3 pieces.

Bake at 400 F for about 8 minutes, until they are quite crisp and begin to brown.

If you want salty chips, dampen the unbaked slices with a spray bottle of water, and sprinkle salt over them before you bake.

Simple Scalloped Potatoes

Simple Scalloped Potatoes
Originally uploaded by Simply Frugal

Potatoes	2 lb
Flour	2 Tbsp
Butter	5 Tbsp
Onions	2 Tbsp
Ham	1/2 C
Milk	1 1/4 C
Salt	1 tsp
Paprika	1/2 tsp
Dry mustard	1/4 tsp

Preheat oven to 350° F.
Peel and thinly slice potatoes. Drop into boiling water and parboil about 8 minutes.
Dice ham, finely mince onions. Mix with butter and flour.
Grease a baking dish and alternate layers of potatoes with layers of ham.
Heat the milk, and season it with the slat, paprika and dry mustrd. Pour over potatoes.
Bake for 35 minutes.

Ham is optional. Chop a couple strips of bacon if you don't have ham.

Simple Cheesy Chicken

Cheesy Chicken
Originally uploaded by Simply Frugal

Flour	2 Tbsp
Butter	2 Tbsp
Milk	1 C
Cheese	4 oz
Worcestershire sauce	1/2 tsp
Dry mustard	1/2 tsp
Red pepper flakes	1/8 tsp

Melt butter in saucepan. Stir in flour and cook for 1 minute.
Stir in milk a few tablespoons at a time, incorporating into flour mixture well.
Add cheese, Worcestershire sauce, dry mustard, and red pepper flakes.
Cook until cheese melts and sauce thickens, about 5-7 minutes.
Adjust salt and pepper to taste.

Stir in leftover chicken and serve over rice or noodles.

Simple Dill Slaw

Dill Slaw
Originally uploaded by Simply Frugal

Cabbage	4 C
Carrot	1/2 C
Onion	1/4 C
Oil	2 Tbsp
Vinegar	1/4 C
Dill	2 Tbsp

Shred cabbage and carrot. Mince onion very fine.
Toss in serving bowl, then sprinkle with oil, vinegar and dill. Add salt and pepper to taste.
Toss again and chill 1 hour or until serving time.

Extremely Frugal Southern Green Beans

Southern Green Beans
Originally uploaded by Simply Frugal

Green beans, fresh	1 lb
Bacon	2 strips
Onion	1/2 cup

Clean beans and leave whole or cut to preferred size.
Saute bacon until crisp, remove from pan, and crumble.
Chop onion and saute in bacon fat until translucent.
Stir in green beans and stirfry quickly until bright green.
Return bacon to pan, stir to mix in.
Season with a bit of pepper.

Simple Rosemary Chicken Salad

Rosemary Chicken Salad
Originally uploaded by Simply Frugal

Chicken, raw	1 lb
Onion	1/2C
Celery	1/4 C
Bay leaf	1
Celery	1 C
Onion	1/2 C
Grapes	1 C
Walnuts	1/4 C
Rosemary	1 tsp
Mayonnaise	1/4 C

Put chicken in saucepan and poach with onion, celery and bay leaf. Drain, reserving broth for other uses.
Mince celery and onion. Halve grapes. Chop walnut fine.
Dice chicken and stir in minced vegetables, and walnuts.
Sprinkle with crushed rosemary and season to taste with salt and pepper.
Gently fold in mayonnaise, and chill for 1 hour or until serving time.

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 Lemon Baste Chicken

Lemon Baste
Originally uploaded by Simply Frugal

A wonderfully summery lemon tarragon combination

Chicken breasts	4
Flour	1/2 C
Salt	1 tsp
Tarragon	1 tsp
Oil	1/4 C
Lemon juice	1/3 C
Onion	2 Tbsp
Garlic clove	1
Pepper	1/4 tsp

Combine onion, garlic, tarragon, lemon juice, and pepper in food processor.
Combine flour and salt.
Dredge chicken breasts in flour mixture.
Place oil in oven pan and preheat oven to 350° F, until oil is very hot.
Place dredged chicken breasts in hot oil turning once to keep skin side up.
Baste with lemon tarragon mixture several times.
Bake for about 30-40 minutes.

Simple Spaghetti Sauce

Spaghetti
Originally uploaded by Simply Frugal

Onion	1/4 C
Garlic cloves	4
Oil	1 Tbsp
Tomato sauce	4 C
Basil	1 Tbsp
Marjoram	2 tsp
Oregano	1 tsp
Thyme	1 tsp

Chop onion fine, and crush garlic.
Heat oil in large saucepan, add onion, and saute 5 minutes. Add garlic and saute 3 minutes more.
Add tomato sauce, basil, marjoram, oregano, and thyme. Simmer for 20 minutes.

I find the flavors blend better if the sauce is allowed to sit for a few hours, or even overnight, and then reheated.

It's also a great crockpot recipe, left on low for 5-6 hours. Add the meatballs just before serving.

Simple Turkey Meatballs

Ground Turkey Meatballs
Originally uploaded by Simply Frugal

Ground turkey is an inexpensive alternative to ground beef. Personally, I find the texture different enough that it doesn't work as a burger for me. But meatballs come out great.

Ground turkey	1 pound
Garlic clove	4
Basil	1 Tbsp
Marjoram	1 Tbsp
Thyme	1 tsp

Crush garlic cloves, and add to ground turkey along with basil, marjoram, and thyme.
Use a teaspoon or a large melon baller to scoop equal amounts of turkey mixture on to baking sheet.
Roll mounds of turkey mixture into small balls and return to baking sheet.
Bake in 350° F oven for 30 minutes, until well browned.


A trick I learned to speed things along is to scoop out all the meat mixture before you go back and form all the balls. You get into a rhythm that speeds up the process.

Simple Oil and Vinegar Slaw Dressing

I make up 2 or 3 cups of this at a time, and then store it in the refrigerator for a fast dressing for shredded cabbage. It's a nice alternative to the more traditional mayonnaise version.

Oil and Vinegar Slaw Dressing

Sugar	1/2 C
Vinegar	3/4 C
Oil	3/4 C
Mustard seed	1 tsp
Celery seed	1 tsp

Stir ingredients together in small saucepan.
Heat to boiling, stirring until sugar dissolves.
Simmer for 5-7 minutes.
Pour into canning jar and store in refrigerator for up to a month.
Use about 1/4 C per pound of cabbage.

Adjust the amount of sugar to your taste. Many people make this with twice the amount, but I find it far too sweet.

Simple Savory Custard

Savory Custard
Originally uploaded by Simply Frugal

Most of us think of sweet desserts when we hear "custard". But custards can be savory as well. When eggs and milk are cheap, think about serving a simple custard that provides bunches of protein in a slightly different style. Quiches are one version of savory custards, but this is a fun version that doesn't require a pie crust and comes in individual servings.

Serve this with a salad for lunch, supper, or brunch. When it is cooler, steamed broccoli complements these flavors.

Savory Custard
6 Servings

Milk	2 C
Thyme	1/4 tsp
Garlic	1 clove
Eggs	3
Egg yolks	2
Cayenne pepper	1/8 tsp
Salt	1/2 tsp
Swiss cheese	1/2 C
Parmesan cheese	1/4 C

Preheat oven to 300F.

Crush garlic and shred cheese.
Boil about a quart of water.
Grease 6 custard cups or ramekins.

Put thyme and garlic into milk and heat just to boiling. Remove from heat (or microwave) and allow to cool.

Beat eggs, egg yolks, cayenne, and salt in a large bowl. Mix in shredded cheese and parmesan. Add milk and beat several times.

Pour or ladle mixture into custard cups. Place cups in a baking dish and place on oven rack. Carefully pour boiling water around the custard cups, until water is about 1 inch below the edge.

Bake until set, approximately 30 minutes. Remove custard cups from baking pan with tongs. Leave pan in oven until cool enough to handle easily.

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.

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.

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.

Simple Lemon Thyme Chicken

Lemon Thyme Chicken
Originally uploaded by Simply Frugal

Lemon Thyme Chicken
4 servings

Leg quarters	2.5 lb
Olive oil	1 Tbsp
Garlic	3 cloves
Lemon juice	1 Tbsp
Thyme	1 tsp

Arrange leg quarters in roasting pan skin side up.
Whisk together olive oil, crushed garlic, lemon juice, and thyme.
Brush over chicken, and let marinate for 1 hour.
Place in oven (no need to preheat) and set to 350 F. Roast for 50-60 minutes, checking to be sure thick part of thigh is done.
Drain off pan juices, and skim off fat. Serve pan juices on the side.

Simple Baked Pears

Baked Pears
Originally uploaded by Simply Frugal

Seasonal fruits combined in a simple dessert

Pears	3
Oranges	1
Raisins	3 Tbsp
Brown sugar	1/4 C
Water	1/3 C
Butter	1 Tbsp

Slice oranges without peeling.
Layer in bottom of baking dish, and sprinkle raisins on top.
Halve and core pears. Place cut side down on oranges.
Mix brown sugar and water, and pour over pears.
Dot with butter, cover, and bake a 325 F for 45 minutes to an hour.


Fancy it up:
Add 1/2 C white wine before you cover the baking dish. A flavor-enhancer that makes the dish stand out.

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.