It’s another Thursday! I can’t believe how fast the weeks go by. Another week of nourishing and frugal food has gone by. What do you have to share with us today?
Last week, I enjoyed A Modern Gal’s recipe for Indonesian Fried Rice. Fried rice is a traditional dish that uses leftovers. A great way to reduce waste, and delicious too. This recipe looks like a new way to do it. I can’t wait to try it.
If everyone could please make sure that you format your comments like the following that would be great. If you make sure to leave your name and the name of your blog in the actual comment it makes it so much easier for me. Thanks! And don’t forgot to link back to the carnival!
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 Thursday
Kimi @ The Nourishing Gourmet Saving Money Eating Local Produce
Yesterday, I shared about my experiences shopping for frugal, but organic local produce. If you haven’t already, go over there and add your two cents!
Amy @ Simply Sugar and Gluten-Free – Chicken Spinach Pesto Soup
This soup uses homemade stock and homemade pesto – and is full of great nutrients. I make an entire pot for less than $5 and it’s enough for a full week of lunches. Best of all, I feel good after eating it. I hope you like it as much as I do.
Sheri @ Moms for Safe Food – Our Favorite Breakfast
Today I’m sharing our favorite breakfast. It’s easy, nourishing & delicious.
Shelley @ MAHM – Homemade Soaked Empanda Dough w/ a traditional filling recipe
I’m sharing my homemade empanada dough (converted for soaking) and a traditional filling. These are simple and super frugal (oh, yeah, and really good!)
Wardeh @ GNOWFGLINS Four (4) Yummy Ways to Use Sprouted Beans
Come winter time, we do quite a bit of bean sprouting. This is due in part to less availability of local produce. Sprouting gives us fresh vegetables during those darker, leaner months. But also, beans and winter go together – but I like to sprout them not only because of the nutritious burst that sprouting gives (increase in enzymes and vitamins) but because sprouted beans digest as vegetables. In this post, I share four easy and yummy uses for sprouted beans.
Sarah’s MusingsSourdough Biscuits
Hot, flaky biscuits are great for any meal, breakfast, lunch or dinner. I’ve made them extra tasty with the inclusion of sourdough and, my flaky pastry secret ingredient, lard.
Caroline @ At The Kitchen Table: The Keys to Great Soup…
What is it that makes great soup great? I posted my “keys” to great soup. Sometimes, making great soup can seem very daunting. I used to make horrible soup. I’ve learned about making great soup from many teachers, and feel I’ve come a long way. I’m thrilled to share with you my keys to a great soup.
Katie @ Kitchen Stewardship
I’ve always billed this soup as under $2 a pot, versatile ingredient-wise and flexible enough to feed a crowd. You can use up leftover vegs that you freeze as you go in this cream of potato/vegetable soup.
Ren @ Edible Aria – Rustic Roast Chicken with Sweet Peppers and Sausage
This Italian-style dish of roasted chicken and vegetables with sausage, garlicky croûtons and healing bone broth is one of my personal favorites. I hope you enjoy it!
Elizabeth @ A Modern Gal
This recipe features sweet potatoes as the center of a savory side dish or breakfast. Hope you like it!
Mare @ Just Making Noise – The Dirty Secrets of Processed Cereal: Make Your Own…
It is SO good to have cereal again! Quick, Raw & Nourishing…
Latest posts by KimiHarris (see all)
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- How Illness Changed How I Viewed Food - October 2, 2019