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: https://www.thenourishinggourmet.com/6tips
3) Keep the ingredients nourishing and frugal!
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This weeks post was a first for me but the GF Sourdough Biscuits turned out great….Thanks for hosting!
Amanda@ A Few Short Cuts
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!
The Coconut Mama
Thanks for hosting this Kim! I’m sharing my recipe for coconut oil mayonnaise.
Wardeh @ GNOWFGLINS
Hi, Kimi, and all! I’m sharing a sourdough pizza crust recipe today. Please stop by and share your favorite nourishing and frugal pizza toppings.
Done! (Altho I will say that Fatted Calf sausage is a bit of a splurge, but we only used one link;-)
Millie @ Real Food for Less Money
I’m sharing a use for sourdough too-I like to copy Wardeh 🙂
Sourdough Pockets which turned out to be the perfect Brown Bag Lunch for my husband. I’d love to have other ideas for filling these Pockets.
Amy @ Simply Sugar & Gluten Free
It’s been a long time since I’ve been able to link up – culinary school has kept me out of the house and away from my laptop. I made some zucchini cookies in anticipation of everyone’s soon-to-come bumper crop.
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.
Hello, today’s post lists how our household recycles bottle and glass containers. I’d love to hear how others have benefited from recycling bottles and glass containers in their home!
jenna Food WIth Kid Appeal
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.
Fresh from the farm and out of the oven! Gluten free strawberry scones.
Yes, grass-fed beef is frugal…you just have to eat less of it! My recipe for Tequila Lime Carne Asada with Spring Salsa uses a one-pound inexpensive cut and feeds four people.
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.
My first link is wrong which is why I posted it again!