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[11 Nov 2009 | No Comment ]
Use up evaporated milk

photo by arnold inuyaki
In the back of the pantry, you might find a couple of cans of evaporated milk that are close to expiring. It typically lasts about a year unopened in the pantry and once opened and refrigerated, you have about a week to use it. It’s wonderful when used in mashed or scalloped potatoes, coffee or tea, scrambled eggs, pies or French toast, to a name few.
Here are …

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Frugal Cooking »

[7 Nov 2009 | No Comment ]
Make foolproof rice

photo by threelayercake
Making rice on the stovetop can be tricky. You have to watch it, or it can boil over, get mushy or burn. You can use the index-finger method of measuring for both rice cookers and traditional rice cooked on the stovetop. You simply add the amount of rice you want to cook, keeping in mind that 1 cup of uncooked rice equals 3 cups cooked rice. Slowly add …

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Frugal Cooking »

[4 Nov 2009 | One Comment ]
Enjoy cold-weather comfort foods

photo by Andie712b
Once the colder weather hits, the comfort-food cravings start. Soup and pasta dishes fit the bill. The following recipes are easy to make and will be a nice change of pace from your standard meal rotation. They’re familiar home-style meals with a twist. Two are quick recipes you can whip together when you’re short on time. The other two require an hour of cooking time, but you don’t …

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Frugal Cooking »

[31 Oct 2009 | One Comment ]
Meatless meals ease pressure on budget

photo by wordridden
Give flexitarianism (semi-vegetarianism) a try. Once a week, incorporate a meatless dish into your meal rotation. You’ll be surprised that you don’t miss the meat in the following recipes even when these dishes typically include it as a key ingredient. It’s good for your budget, too.
Mushroom-Barley Soup
2 onions
2 stalks of celery
2 to 4 cloves of garlic
1 pound fresh mushrooms
2 carrots
1/2 cup soy sauce
1 cup barley
1/2 teaspoon salt
1/2 …

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