Pennywise Platter Thursday 10/8

pennywiseplatterCan you believe we are already in October? I can’t! It seems like September just started and here we are in a new month. Last week, I was so busy with our Sugar Free Challenge (which we started a week early) that I didn’t have time to read everyone’s post. I apologize. But I had a great time reading through them tonight. I always feel like I gain from your posts, so thank you! (and I am planning on reading everyone’s posts right away tomorrow!)

I would like to highlight, Kitchen Stewardship’s post, Veggie Bean Burritos. I wouldn’t mind eating one right now! And she mentions that is only costs her five dollars to make enough for a crowd! Pretty frugal. I think that her description is great.

“This is really an any-time-of-year kind of recipe. It lends itself perfectly to utilizing garden bounty at the end of summer but also fits with sales at the grocery store throughout the winter. Since you can swap veggies in and out, it’s incredibly versatile and delicious every time. I like to add red peppers and maybe some leafy green veggies like spinach or kale – just a smidge.”

Thanks Katie!

So what do you all have for this week? Can’t wait to find out.

You know the run down.
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 ( 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 Thursday 10/8

Kimi @ The Nourishing GourmetPan Fried Apples

This super simple dessert, snack or side is very delicious. We all love it! And I also love how frugal it is to make. Perfect for these beautiful Fall Days!

Emily @ Life in Cincinnati Fried Potatoes & Cheese

Today I have the simplest of recipes for yummy fried potatoes with shredded cheese. They make a perfect side to roast chicken or as a light lunch with salad.

Sarah’s Musings

Caldo Verde is a traditional Portuguese soup featuring fresh, green kale, smoky sausage and homemade chicken stock. Even with the fresh sausage, a huge potful evens out around $6-7 to feed 4 adults. A great, healthy soup to add to your winter repertoire.

Elizabeth @ A Modern Gal

In the fall, I gravitate toward heartier foods. The simple preparation lets the crockpot do the work, and the cabbage dish doesn’t have the usual unappealing sulphery taste:
Crockpot pork tenderloin plus sauteed cabbage

Katie @ Kitchen Stewardship

This week I’ve got a soup I created the first time I purchased a leek. It turned out restaurant quality, and with chicken stock for immunities and low-glycemic-index soaked barley, it’s perfect for this time of year: Chicken Barley Leek Soup

Wardeh @ GNOWFGLINS –> Quiche

My son, Mikah, has been allergic to eggs since birth, so it has been a loooonnnnggg time since I’ve made a quiche. Now Mikah can eat eggs again, and this week I overbought on local, pastured eggs. So for a quick lunch when Jeff was home working on the barn, I made a quiche from odds and ends of local vegetables.


We used odds and ends from the fridge for last Sunday’s dinner. Making a gravy out of homemade chicken stock can pull a few miss-matched items together into a ‘real meal’ with little effort and money.


For the month of October, and beyond, I am working at reducing our food budget and wasting less food, come read about my trials (and errors I am sure!) and see what I picked up at the market this week, and also read about what the rest of the world is eating! > to market, to market…

Sheri @ Moms for Safe Food

Now that the weather is cooling down, we are starting to make bread. This was a new recipe I tried, for sprouted bread, and it was wonderful.

Kara @ Home with Purpose This week I’m sharing Super Simple & Flavorful Brown Rice. This is a simple method for making fluffy, flavorful, nutritious brown rice using a steamer & homemade chicken stock.

Jen @ A Heavenly Perspective

Here’s a chicken soup recipe I made yesterday!

Breastfeeding Moms Unite

Here is my Winter Squash Soup recipe plus some nutrition info on winter squashes.

Ren @ Edible Aria Avocado Black Bean Quesadillas

Fresh whole wheat tortillas, homemade raw cheese chili con queso, avocado, black beans and heirloom tomatoes with a side of pro-biotic pickled red onions..

Local Nourishment
What IS that big, bumpy blue thing? It’s a blue hubbard squash and it’s delicious! Here’s my recipe:


Hi Kimi, this is a day late, but I made and posted this recipe late last night. I thought it was perfect for the sugar free challenge too-even for advanced-no grains or fruit included.

Spaghetti Squash with Spicy Chickpea Tomato Sauce

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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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  1. says

    I feel like I got a gold star from the teacher when you feature my recipes, Kimi! 🙂 Thanks!

    This week I’ve got a soup I created the first time I purchased a leek. It turned out restaurant quality, and with chicken stock for immunities and low-glycemic-index soaked barley, it’s perfect for this time of year: Chicken Barley Leek Soup
    Katie @ Kitchen Stewardship
    Thanks as always for hosting!

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