Pennywise Platter Thursday

pennywiseplatter

It’s time for our very first Pennywise Platter Carnival! I’m so excited to see what happens with this carnival and am looking forward to hearing from you all!

To read what this is all about and to get the guidelines for the carnival, go here.

My first contribution to this carnival is my last post, a lesson from history. Let’s remember that being frugal is nothing to be ashamed of, but take pride in doing our job well.

And the carnival is open!

Remember to follow the guidelines and keep to REAL FOOD!

I, unfortunately was not able to get Mr. Linky to work for our first carnival. But we have a great alternative, which also allows us to give a short description of our post, which will be great for all the readers!

Just leave a comment on this post giving your information like the following format. Make sure to leave the name of the blog, the name of your post (with a link to your post), and a short description. I will add that information into this post as it comes in.

Pennywise Platter Thursday

Kimi @ The Nourishing Gourmet Lesson from History: The Dignity of Making Ends Meet, Reaching into the past, we find wisdom and encouragement for us today! I share here some thoughts and quotes about those who lived through the Great Depression.

Caroline @ craftyjourney: Pennywise Platter Thursday-The First One! For the first pennywise platter Thursday, I offer two healthy frugal recipes/tutorials (with plenty of room for creativity), and a couple tips for eating healthy on a budget

Katie @ Kitchen Stewardship Katie’s Simple Cabbage Soup with Secret Super Food Feed up to 10 people a super nourishing, simple soup for potentially under $3…they’ll never guess the secret ingredient that adds a punch of extra nutrition.

Cara @ Healthy Happy Home Peanut Butter Toast
We eat organic peanut butter on soaked wheat bread at least once a day. It’s our economical (because the bread is made from scratch- takes only about 20 minutes of hands-on time a week) healthy fast food.

Amanda @ Rebuild From Depression Summery salmon salad with Mom’s salad dressing wisdom Salmon salad (canned) with instructions for various homemade dressings.

Christine @ Becoming P31 Tomato Vegetable Pasta Sauce - I am always trying to get the most out of my grocery dollar. Many people are trying to stretch each dollar, but my challenge is compounded in that we have three teenage boys to feed (one that is ALWAYS hungry!!) and a very fussy daughter. All my boys are good eaters and are happy with almost anything I feed them, but Jesse (the one who is always hungry) and Justin are more mindful of what food they eat and they want healthy, filling food and always lots of it!

Courtney @ The Christensen Family Courtney’s Refreshing Mint and Melon Salad

Amy @ Delicious by Nature: I made some homemade honey sweetened iced tea. Using just 4 bags of green tea, 1 Tbsp honey, and fresh mint leaves it is a tasty and thrifty treat. Certainly much cheaper and healthier than all that juice we sometimes drink in the summer!

Stephanie @ Keeper of the Home, Nourishing and Frugal Sourdough Bread Truly simple, nourishing and frugal sourdough bread. The easiest bread I’ve ever made!

Melodie @ Breastfeeding Moms Unite!  Quinoa and Soaked Mung Bean Salad with Wilted Greens and Cherry Tomatoes. This is a very simple dish with room for adaptation. I talk about the frugal aspects of harvesting food from your own garden as well as buying in bulk and cover some nutritional aspects of a couple of the main ingredients (as I do in all my foodie posts)

Local Nourishment What I’m going to do with the kale avalanche in my kitchen:

Also, check out the Mexican Oatmeal Soup recipe that Judy left in the comment section! Definitely frugal and filling.

Wardeh @ GNOWFGLINS
Frugal Sweetener: Organic Raisins

Not too long ago (when low on dates) I started using raisins instead of dates to sweeten smoothies, ice cream, and milk drinks. The raisins do the same job just as well, but they are almost half the price of dates.

Millie @ Thinking Out Loud
I’m so excited for this first Pennywise Platter Thursday carnival! Today, I’m answering a readers question on how to make one of our family staples, Frittata. Stop on by and see the process for this frugal dish that is utilizing last night’s dinner leftovers.

Ellie @ Alternative Cooking: Here Fishy Fishy…Stock! Finding ways to get fish into your diet on a tight budget…recipes for stock and soup.

In the comment section, Jen shares her grandmother’s depression era potato soup. Kim shares a recipe for Mexican calabacitas and Lydia shares a recipe for a yummy quinoa frugal dish. All three sound wonderful!

Emily @ Life in Cincinnati: Stretching Your FoodPinto Beans & Cheese This delicious & nutritious meal can stretch into two dinners &; two lunches, plus it won’t heat up your kitchen so it’s perfect for those hot summer days!

The following two tabs change content below.
I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

Latest posts by KimiHarris (see all)

Comments

  1. judy k says

    Mexican Oatmeal Soup
    Serves 8 – freezes well
    This garlic-spiced oatmeal soup is unbelievably delicious.

    1 1/3 c oats – use thick cut or old fashioned
    Toast the rolled oats in a large heavy skillet over medium heat, stirring frequently, until they are brown but not burned. Place in a bowl and set aside.
    (We use a large 12-inch skillet and after oats begin to brown, we lower heat to low, and push all oats to sides of pan. Stir about every 2-3 minutes while you’re making the rest of the soup in a pot. This gets them extra dry and that will help with the consistency of the soup. Drier is better!)

    8 T butter – (We use 4-6 T because it works just as well)
    1 large onion, chopped
    3 cloves garlic, crushed (Or for garlic lovers – 6 or 8 is nice!)
    Melt butter in the skillet, add the onion, garlic. Sauté until onions are clear.
    (We use a smaller pan for this because our oats are still browning in the large one.)

    In large soup kettle:
    6 c chicken broth (or you choose the broth)
    2 or 3 large tomatoes, chopped
    1 teaspoon salt (don’t add this if you used bullion – it tends to be salty)
    Heat over medium heat. Add browned oats. (The kids like the sound of the dry oats sizzeling into the broth) Simmer and serve.

    We garnish with sour cream and sometimes salsa. We have also added chicken, but that really seems pointless, since the flavor really is great without it. Also good over rice and/or with home made bread.

    KH: WOW! That is a very interesting sounding (and frugal!) soup! Thank you so much for sharing. I will add a comment about it in my post, so that people know to look for it. I wonder if I can change this to soak the oats?

  2. says

    Tomato Vegetable Pasta Sauce – I am always trying to get the most out of my grocery dollar. Many people are trying to stretch each dollar, but my challenge is compounded in that we have three teenage boys to feed (one that is ALWAYS hungry!!) and a very fussy daughter. All my boys are good eaters and are happy with almost anything I feed them, but Jesse (the one who is always hungry) and Justin are more mindful of what food they eat and they want healthy, filling food and always lots of it!

  3. says

    My name is Melodie and my dish is called Quinoa and Soaked Mung Bean Salad with Wilted Greens and Cherry Tomatoes. This is a very simple dish with room for adaptation. I talk about the frugal aspects of harvesting food from your own garden as well as buying in bulk and cover some nutritional aspects of a couple of the main ingredients (as I do in all my foodie posts).
    My website is Breastfeeding Moms Unite! and I do a nourishing vegetarian foods Foodie Friday post every week. Here is my url http://www.breastfeedingmomsunite.com/2009/06/quinoa-soaked-mung-bean-salad-with-wilted-greens-and-cherry-tomatoes/

  4. KimiHarris says

    Hey Everyone!

    Thanks for the great comments and links so far. This is great. Just a little note, can you please format your comment like Caroline (comment one)? That would make the process of adding your links a lot faster. Thanks!

    Also, I am trying to leave comments on everyone posts, but some sites aren’t letting me because my computer is acting up (a lot!). Sorry about that!

  5. says

    Kimi and the question about the soaked oats for the mexican oat soup…see the NT cookbook. Irish oatmel recipe instructions? Toast them the night before, soak in acidic medium overnight and use in the recipe as listed above? 1 1/3 cup oats to 1 1/3 cups water plus 3 tbsp (whey, yogurt, kefir, vinegar, lemon…etc) drain the oats and add them to the pot.

    The oats still retain their toasted flavor…

  6. Jen says

    Hi Kimi. I don’t have a blog, but wanted to share my grandmother’s depression era potato soup recipe. It’s simple, delicious, and so filling! It’s more of a method than an exact reipe.

    Note: I don’t usually peel my potatoes when cooking, but for this recipe, I do. I guess because grandma always did. I freeze the peels to use when making stock.

    Wash, peel, and cube potatoes (the number depends on how much soup you want to make). Salt potatoes with sea salt, and cover with water. Bring to a boil, then simmer until fork tender. Partially mash the potatoes in the pan with a potato masher. Add milk to desired soup consistency (usually a few cups), then salt and pepper to taste. Add a few tablespoons of grass fed butter to the pot and stir. Mix 1 pastured egg with 1 cup of flour, and blend/mash with a fork until it forms small “noodle” pieces. Bring pot to a light boil, and sprinkle egg/flour mixture into the soup. Turn soup to low heat, and it is ready to serve in about 5 minutes.

    I usually add a bit more sea salt and freshly ground pepper to taste in my bowl. This is fabulous served with crackers and butter. It’s a simple, nourishing meal that always takes me back to my childhood. :)

  7. Kim says

    I’ve recently rediscovered calabacitas, one of my favorite fillers or side dishes. I’ve been taking it to work in breakfast burrito form of late. I’ve used Rick Bayless’ recipe in Authentic Mexican as a starting point. Incidentally his books are great for traditional foodies, and we use them often for meal ideas.

    Calabacitas (probably under $5 a serving, although I haven’t done the math)
    1 tbsp coconut oil
    1 tbsp butter
    1 onion, thinly sliced
    1/2 lb zucchini, diced
    1/2 lb yellow squash, diced
    1/3 lb black beans, soaked and cooked until soft
    salt
    1 cup corn (cut from the cob or frozen and defrosted)
    1 fresh poblano, roasted, peeled and sliced
    2/3 c. of mexican crema (a cultured cream) or whipping cream

    * Sweat the squash by tossing the zucchini and yellow squash with salt in a colander and let stand over a plate
    * Heat oil and butter over med hi heat in a skillet, when hot add zucchini and squash and fry for 8-10 minutes, until browned and just tender, about 8-10 minutes. Remove, draining as much of the fat back into the pan. Reduce heat to medium. Add onions, corn and chile and stir regularly until onion is lightly browned, 8-10 minutes.
    * To finish stir in reserved squash, beans and crema and simmer until crema is reduced a bit. Season.

  8. Lydia says

    Yummy Quinoa Frugal Dish! My picky hubby loves this one. I get a box of Mixed Whole Grain and Organic Rice Mix at walmart for $1.97 It is the seed of change brand. I also use a 1lb chub of Jenny O turkey $1.34. Fresh Broccoli florets and fresh mushrooms. Put 1 c. water for quinoa mix. in greased pot. I like canola oil. Add frozen turkey sliced in patties then layer veggies on top. Cook for 45 min in a dutch oven or covered heavy pan or dish. This feed us for about $5.00. Alternative we also like is to use plain quinoa and jenny o breakfast lovers turkey sausage. Have fun!

  9. Lydia says

    So sorry the oven temp for the Quinoa and turkey recipe above is 350. This was adapted from the book. Glorious One Pot Meals by Elizabeth Yarnell. Excellent Book!

  10. Jen says

    I just wanted to add for clarity, in the potato soup recipe above, you do not drain the potatoes before partially mashing.

  11. says

    I know I’m a day late, but here is my contribution!

    Emily @ Life in Cincinnati: Stretching Your Food–Pinto Beans & Cheese (http://lifeincincinnati.com/?p=1457) This delicious & nutritious meal can stretch into two dinners & two lunches, plus it won’t heat up your kitchen so it’s perfect for those hot summer days!

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>