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Thursday, April 23, 2009

Calling All Cheapskates: Got a Budget-Friendly Favorite Recipe? Fork It Over!

What we love about this dish is that it requires only a few pantry basics. There’s no need to shop, labor in the kitchen, or wait a long time for your delectable dinner to be ready.

Do you have a favorite recipe that turns humble ingredients—or small amounts of costly ingredients—into restaurant-quality fare? Send it in!

If you use a cookbook or magazine recipe, you don’t need to give us the whole recipe; just tell us where we can find it, and we’ll do the rest . 

If you've been reading this blog, you know that we eat a lot of fish and vegetarian dishes. That doesn't mean we're opposed to good recipes for chicken and meat. If you've got them, send them!


  1. People are having trouble posting here today, for some reason -- sorry! If you can't post under comments--and have the patience -- would you please send your recipe to us through e-mail? Thank you!

  2. Unfortunately the easiest way to guarantee posting is to have a Google sign-on. It's free and you don't have to do anything else with it. Go to, click on "Sign In" in the upper right corner, the click on "Create an Account Now" on the right side of that page. You'll use your current email address as your username, then you pick a password, and that's about it.

    For you techies, you can use your yahoo sign-in or your Open ID, or your AOL username, also.

  3. We love cooking Indian food, especially recipes from Alford and Duguid's books. Last night we were too tired and hungry to do any serious cooking, so I made a quick curry.
    Too Tired to Cook Curry
    Cut a pound of boneless, skinless chicken thighs into bite-sized pieces and brown them in a couple of tablespoons of olive oil in an ovenproof pan with a lid. Set the oven at 375. While the chicken browns, blend the following ingredients in food processor:
    one can diced tomatoes w/ juice
    3 cloves of garlic, peeled and roughly chopped
    1/2 tsp ground ginger
    2 tsps garam masala
    1/2 tsp chili powder
    Add the sauce to the chicken, bring it to a boil, cover and braise it in the oven for half an hour. Remove the lid, let the chicken cool for a few minutes, then stir in half a cup of plain yogurt and a handful of chopped cilantro. Serve on brown rice cooked with a tablespoon of wild rice. (Wild rice is expensive, but used in such small quantities a box of it lasts for a while and it makes a huge difference in the texture and taste of the rice.)

  4. That's a lot of flavor for a handful of ingredients (and very little prepping). Thanks, Jeanetta!

    Also, we agree re the wild rice, which can often be bought at Trader Joe's for a reasonable price. It tends to get snapped up quickly, though, so if you see it, buy it...