Pennywise Platter Thursday 6/10

Want to learn how to cook nourishing frugal food? Check out my new ecourse, A Peasant’s Feast: Nourishing Food on a Budget. Don’t miss out on the early bird discount of $20 dollars off (good until this Saturday). Use the coupon code “ngcoupon”. Bloggers, if you are interested in helping me promote it, you can earn a free membership yourself as well as an affiliate commission! Contact me at kimi (dot) harris (at) gmail (dot) com. I’d love to have you be part of it.

It’s time to share your frugal and nourishing tips and recipes! Where do you shop for quality food at a lower price? What recipe saves a penny? How do you balance a budget with nourishing food? Share here.

If you would like to participate please take note of the following guidelines.

1)Link to this post in your blog post

2)Using the Mr. Linky, link back to your specific post, not just your blog.

Example of Format
Your Name: Kimi @ The Nourishing Gourmet (6 Tips for Eating Frugally)
Your URL:

3) Keep the ingredients nourishing and frugal!

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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!

Latest posts by KimiHarris (see all)


  1. says

    What a great linky! Thanks for posting it! I run a blog all about saving time and money in the kitchen and at the store. I have tons of recipes! I am glad I stumbled on your blog. I am going to take a look around! It’s so nice to find another blogger that does Gluten Free!

  2. says

    This post is a frugal, nourishing recipe is based on a European tradition to add ingredients to stretch the meat. This turns leftover grass fed meat into a delicious meal with Hungarian flavors.

  3. says

    this week i’m sharing a new dish i can’t get enough of, a rice pasta dish with chicken, the flavors asia and baby bok choy. it’s the perfect cabbage and so mild even the kids went for it right off the bat. thanks for hosting kimi.

  4. Anne Marie says

    This one is for you Kimi.

    Mac n Cheese without the box. It’s cool to eyeball the ingredients. It takes about 17 minutes to make from start to finish. Use full-fat stuff for the best flavor. Sorry I haven’t tried GF noodles.

    Take a 5 qt pot and fill 2/3 full with water. Bring water to a boil. While waiting, grate around 1/2-1 pound (about 2 cups or so) of cheese (we use mild cheddar and Monterey Jack and Parmesan-gives it extra salt and the texture of boxed stuff). Once water boils, add a little salt and about 3.5 ounces (1/2 a box, about 2 cups) dry elbow macaroni (we use a Barilla multi-grain). Cook pasta according to package directions. When pasta is done, drain in a colander and put pot back on the stove over low heat. Add 1/4 cup butter (or so) and about 1/4 cup milk or half-n-half or cream. Allow the butter to melt. Return pasta to pot. Add more cream if needed to cover noodles (not to much). Add cheese a handful at a time stirring until desired creaminess is reached. If you want a silky mac-n-cheese add a serving tablespoon (about 1/4 cup) of full fat sour cream. Adjust creaminess with more cream if needed. Season to taste with kosher salt and white pepper. Serve immediately.

    If you need to reheat, add a little more milk or water to pan and heat slowly.

    Can be served alone or with hot dogs (cut up and cooked with noodles), canned tuna (makes it taste like tuna casserole), fried chicken or ham and steamed or sauted greens, frozen peas or steamed broccoli.

    Tip: I take a grate my cheese ahead of time and put it in zip top bags in the freezer and pull out as needed.

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