Pennywise Platter Thursday 8/20

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We just got home from a very fun birthday party for a friend. I love celebrations! I love the food, the conversation, the laughter. It’s all good.

But through it all, I just about forgot about Pennywise Platter Thursday! As it is so late already, I will make this short.

Share your nourishing tips and recipes with us all! I am always so inspired by your contributions.

For guidelines go here and please format your entry in the comment section like the following and remember to link back to this post. Thanks!

Kimi @ The Nourishing Gourmet Five Healthy and Frugal Meals (http://www.thenourishinggourmet.com/2009/07/five-frugal-and-healthy-meals.html) Today I share five meals that are healthy, easy and frugal. They also happen to be family standby’s so you know they’ve been “family approved”. Check them out!

Pennywise Platter Roundup

Kimi @ The Nourishing Gourmet
I will share the results of my continued oatmeal challenge next Wednesday. Meanwhile, my Rustic Tomato Tart is both beautiful and frugal! Such a nice combination.

Katie @ Kitchen Stewardship
Can cooking at home use so much energy that is is cost-prohibitive? Find out how much you pay to run your stove and some encouragement to conserve energy to be both frugal and earth-friendly.

Shannon @ Nourishing Days Honey Sweetened Pickle Slices Today I share a recipe for canned honey sweetened pickle slices. They are delicious, reminiscent of bread & butter pickles, minus the sugar.

Diane-The WHOLE Gang

Today I am sharing my recipe for hand cut fries served with a tall burger stack and the second link is to the spicy mustard on the burger.
My pennywise tip is first, buy your proteins when they are on sale, freeze them and plan them on your menu. Next, make your own spicy mustard instead of spending lots of extra money on pre-made mustard’s that are most likely full of things you might not want to eat. You can leave out what you don’t want in there. But I always say, Good Food No Matter What!™ No matter what you leave out, it should always be good.

Emily @ Life in Cincinnati Sugar & Pectin Free Peach Preserves This is a delicious way to have fresh peaches year-round. The honey & stevia sweetened preserves freeze beautifully and are wonderful with everything from toast to ice cream to oatmeal!

In the comment section, Penny shares a great recipe for coconut muffins made out of homemade coconut flour! How frugal and cool is that?

Cheeseslave
My family loved this recipe for Honey Roasted Figs with Ice Cream. I found ice cream for a few bucks at Trader Joe’s. It’s not organic but it doesn’t contain any HFCS or other additives (except a little guar gum). We have figs on the trees here in California but you can often find them cheap at farmer’s markets. I got mine cheap at TJ’s.

Wardeh @ GNOWFGLINS Homemade Kefir Popsicles
My contribution this week is short and sweet, nourishing and frugal: kefir popsicles. They delight (and nourish) young and old!

Ren @ Edible Aria Homemade Smoked Chili Powder and Chili Paste, Part 1
I got tired of paying outrageous prices for tiny jars of gourmet spice blends that are of dubious heritage and mediocre flavor, so today I’m roasting and grinding my own spicy, good-for-the-heart mixture. Next, I’ll take half of this custom grind and stir in orange juice and vinegar for a paste to use in soups, stews and bean dishes..

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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!

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Comments

  1. says

    http://www.thewholegang.org/2009/08/hand-cut-oven-fries/
    Today I am sharing my recipe for hand cut fries served with a tall burger stack and the second link is to the spicy mustard on the burger.

    My pennywise tip is first, buy your proteins when they are on sale, freeze them and plan them on your menu. Next, make your own spicy mustard instead of spending lots of extra money on pre-made mustard’s that are most likely full of things you might not want to eat. You can leave out what you don’t want in there. But I always say, Good Food No Matter What!™ No matter what you leave out, it should always be good.

    http://www.thewholegang.org/2009/08/spicy-mustard-on-a-gluten-free-hamburger-stack/

  2. Penny says

    Kimi,

    I am a big fan of your site, and enjoy your recipes and your thinking so much. I was reflecting on your comments about coconut flour that you had shared–your concern that it wasn’t a whole food but the by product of making coconut milk. One of my frugal practices is to first make coconut milk by pouring boiling water over organic, dessicated coconut, blending, and then pouring the lot into a mesh sieve and pressing the milk out. I enjoy the milk in smoothies or use it in your great chocolate ice cream recipe. The remaining coconut meat I put on a cookie sheet and dry for several hours in a low oven, 170 degrees. Then into the food processor, and voila, coconut flour. I used this flour to make banana muffins this morning, which were so good. For me, this is a frugal way to use the whole meat of the coconut–first milk then meat. Here’s the muffin recipe if you would like to share it with your readers:
    Banana Coconut Muffins
    1/2 cup coconut flour
    1/4 cup flax meal
    1/4 arrowroot powder
    1/2 tsp. baking soda
    1 tsp. cream of tartar
    pinch sea salt
    1 tsp. cinnamon
    2 ripe bananas
    4 eggs
    3 T. coconut oil
    1/4 cup honey
    1/4 cup raisins
    1 T. chia seeds

    Preheat oven to 350 degrees or 325 convection. Process coconut flour, arrowroot and flaxmeal together with baking soda, cream of tartar and salt. Place in a large bowl. Place bananas in food processor and process until smooth. Add eggs and mix until frothy, then add coconut oil and honey and process until smooth. Add to bowl. Add raisins to food processor and process until diced up. Add to bowl. Lastly, stir chia seeds into batter for a good minute so they don’t clump. Divide batter between 12 cups in a standard muffin tin. Bake 25 minutes. Enjoy!

  3. Megan says

    Penny – That recipe looks great! Can you specify what measurement for the arrowroot powder – 1/4 of what? THanks!
    Megan

  4. says

    Ren @ Edible Aria
    Homemade Smoked Chili Powder and Chili Paste, Part 1

    http://ediblearia.com/2009/08/20/smoked-chili-powder-and-chili-paste/

    I got tired of paying outrageous prices for tiny jars of gourmet spice blends that are of dubious heritage and mediocre flavor, so today I’m roasting and grinding my own spicy, good-for-the-heart mixture. Next, I’ll take half of this custom grind and stir in orange juice and vinegar for a paste to use in soups, stews and bean dishes..

  5. mel says

    Well, this is frugal if not very original! :) A friend from years ago did this, and my kids actually LOVE it! We freeze water in popsicle trays. That’s it. But there’s no sugar, the kids actually like them, and it is cheap. You could throw in some berries or chopped fruit pieces part-way through freezing for a variation.

    Hey, at least the kids are getting more water!
    Hydration is health! ;)
    mel

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