Wow! It’s been quite the week here! It has been extremely hot, so we have been very thankful for air conditioning. So, going along with the hot weather, does anyone have any meal ideas that are nourishing, cooling and frugal? I would love to here what you all do as you always have great ideas for me.
Last week, there were so many wonderful entries, it’s hard to figure out who to highlight! I guess I will highlight two of my favorites, though it’s tempting to mention many more. I loved Carrie’s recipe for grain free spaghetti noodles, because it’s fast, frugal, yummy, and nutritious! I also greatly appreciated Edible Aria’s post on so very frugal and so very nutritious not your average liver and onions (and he actually makes it look so lovely and delicious! A hard thing to do!).
Check out those great posts, and the new ones below!
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 (https://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
Old Fashioned Lacto-Fermented Sauerkraut is a cool, tangy, delicious, refreshing treat during the hot summer days. And it’s frugal and easy to make your own too! Read how I do it without any special equipment.
Amanda @ Coping with Frugality, Mexican Stuffed Peppers A way to make great stuffed peppers without heating up your kitchen.
Shannon @ Nourishing Days, A Menu Planning System for Summer
Today I share a free download for a menu planning system for the busy harvest time of summer. It is helping me reduce waste and make the most of all of the produce coming from our csa, garden and farmers market.
Emily @ Life in Cincinnati, Simple Berry Sauce
A wonderful way to use up summer’s bounty of berries–tastes great on pancakes, ice cream, brownies…anything, really!
Jenny @ Nourished Kitchen This week I posted a recipe for naturally fermented, traditional sour pickles. Seasoned with allspice, mustard see, cloves, bay leaf, pepper, garlic and dill these are inexpensive at just around $10 a gallon. And, unless your a pickle fiend, that gallon goes a long, long way.
Melodie @ Breastfeeding Moms Unite! How to Dry Herbs and Make Your Own Taco Seasoning. Growing and drying your own herbs can go a long way to helping you save money. You can grow and make just about all the ingredients in this recipe and use it year round. Add a can of beans and some rice or a tortilla and you’ve got one frugal meal!
Ren @ Edible Aria Murgh Jalfrezi Pilau is an inexpensive, healing chicken & rice dish from India. The toasted spices, fresh herbs & vegetables and raisin basmati make it special.
Wardeh @ GNOWFGLINSFrugal and Healthy Eating While Traveling
With some preparation beforehand, you won’t need to turn to prepackaged, processed, “travel-friendly” foods. These are not good for you, and often carry a high price tag. The stress of being away from home, no matter how fun the trip is, weakens our bodies. So traveling is one of the most important times to keep up good eating habits. And with some ahead of time preparation, the time of traveling can really be fun and healthy!
In the comment section of this post, Sarah shares some lovely ideas for some refreshing salad wraps. Yummy!
Emily- www.mplsrealfoodlover.com
Please check out my easy, frugal recipe for “whatever you have” succotash 7gt; here and for ideas on packing nourishing, “pennywise” lunches.
Lindsey @ The Herbangardener, Christmas-in-July Eggnog Ice Cream
A wonderful, inexpensive freezer treat for the middle of summer!
In the comment section, Judy K, shares a lovely recipe for Thai Broccoli, which sounds like a hit!
Katie @ Kitchen Stewardship Healthy Fruit Pizza
My new recipe using real food is a HUGE improvement over the standard recipe for fruit pizza, and uses the berries in season right now, homemade yogurt cheese, grass-fed butter, and whole wheat flour…so yummy.
Nurturing Wisdom Mediterranean Tempeh is an economical dish that’s made with tempeh, a staple of Indonesian cuisine for centuries. It is a cultured food made with soybeans. It is cultured like cheese, yogurt, miso, and sauerkraut. Because the soybeans have been culture, the proteins are predigested and the B vitamins are increased. It is high in protein and minerals, full of B12, and contains as much protein as chicken or beef. It’s also cholesterol-free and low in fat.
Mediterranean Tempeh is the perfect combination of an ancient cultured food and summer’s bounty—tempeh, tomatoes and basil. This recipe has taken me several months to get the right blend of ingredients. It has just the right combination of herbs to give it that Mediterranean essence. Savoring this dish brought back memories of sun drench days on the Riviera overlooking the Mediterranean Sea. Each bite was a refreshing reminder of my carefree days by the sea.
Stephanie @ Keeper of the Home
Today I posted about making sure not to waste a bit of my grass-fed beef purchase to make a whopping batch of bone broth, as well as rendering tallow from the fatty pieces. Here’s the link:
Carrie @ Organic and Thrifty Here are 10 tips for eating locally and organic cheaply while maximizing nutrition
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Amanda @ Coping with Frugality, Mexican Stuffed Peppers (http://copingwithfrugality.blogspot.com/2009/07/mexican-stuffed-peppers.html) A way to make great stuffed peppers without heating up your kitchen.
Shannon @ Nourishing Days, A Menu Planning Sysem for Summer(http://www.nourishingdays.com/?p=1916)
Today I share a free download for a menu planning system for the busy harvest time of summer. It is helping me reduce waste and make the most of all of the produce coming from our csa, garden and farmers market.
Emily @ Life in Cincinnati, Simple Berry Sauce (http://lifeincincinnati.com/?p=1635)
A wonderful way to use up summer’s bounty of berries–tastes great on pancakes, ice cream, brownies…anything, really!
This week I posted a recipe for naturally fermented, traditional sour pickles. Seasoned with allspice, mustard see, cloves, bay leaf, pepper, garlic and dill these are inexpensive at just around $10 a gallon. And, unless your a pickle fiend, that gallon goes a long, long way.
Melodie @ Breastfeeding Moms Unite! How to Dry Herbs and Make Your Own Taco Seasoning. Growing and drying your own herbs can go a long way to helping you save money. You can grow and make just about all the ingredients in this recipe and use it year round. Add a can of beans and some rice or a tortilla and you’ve got one frugal meal!
Ooops – I guess it would help if I left my url! oops! http://www.breastfeedingmomsunite.com/2009/07/how-to-dry-herbs-and-make-your-own-taco-seasoning/
Ren @ Edible Aria
Murgh Jalfrezi Pilau is an inexpensive, healing chicken & rice dish from India. The toasted spices, fresh herbs & vegetables and raisin basmati make it special.
Wardeh @ GNOWFGLINS
Frugal and Healthy Eating While Travelling
http://gnowfglins.com/2009/07/30/frugal-healthy-eating-while-travelling/
With some preparation beforehand, you won’t need to turn to prepackaged, processed, “travel-friendly” foods. These are not good for you, and often carry a high price tag. The stress of being away from home, no matter how fun the trip is, weakens our bodies. So traveling is one of the most important times to keep up good eating habits. And with some ahead of time preparation, the time of traveling can really be fun and healthy!
I love your blog and look forward to your email update everyday. In medical school with two nursing kids at home, I love finding nourishing meals that are easy, frugal and filling. I have been contemplating posting this idea that we use about once a week in the summer and your call for COOL and frugal motivated me enough to type.
Summer asain style wraps….
1) We use left overs most fequently as the protein in our filling…cold roasted chicken or reheated asian ground beef (we use scallions, garlic, thai curry spice with no msg, coconut milk and a little fish sauce with whatever veggies sound good that night), grilled shrimp work well too, the possibilities are endless. Sometimes I reheat left over chicken with coconut milk and a little lime juice.
2) crunchies: We have a spiralizer, so we use it with abandon to make “noodles”in the summer time, but a mandolin or knife work fine to chop into sticks or julliene. Carrots, cucumber, diakon are staples most of the time, on more adventurous nights we’ve been known to throw in beets, or watermelon. To replace the rice noodles in regular asian wraps, we spiralize carrot, beet, diakon or zuchini. You could probably use a grater too.
3) greens: salad greens, chiffoned collards or other dark leafies work well too mixed in, fresh herbs like cilantro and asian basil and mint (we have these in our very small city back yard)
4) Wrap it up. We build our own at the table…all the piles of fixin’s look so fresh and summery on the table. Our three year old loves being the “wrapper master” and making his own food. We use the rice wraps in the smaller size (about 6-8 inches from our local asian store…we are comfortable with them as it is a minimal contribution to the meal but holds it all together. We have also used greens or bib lettuce is you do not want to use any processed food….my understanding of these wrappers is they are pounded rice and water spread on screens to dry) We learned from our vietnamese neighbor a simple technique for having wrappers ready without getting mushy at the table… Take a larger bowl of warm water to the table, put a dinner plate on top and a stack of dry wrappers on top of that. whenever someone needs a new wet wrapper, the “wrapper master” can dip the dry one in the water, hold it there for 5-10 seconds, set it on your plate, by the time you are done filling it, it’s the perfect consistency to wrap away.
If I get it together to have another study break, I will post a raw asian noodle recipe later today. Love your site Kimi! Thanks so much!
please check out my easy, frugal recipe for “whatever you have” succotash 7gt; here and for ideas on packing nourishing, “pennywise” lunches.
Lindsey @ The Herbangardener, Christmas-in-July Eggnog Ice Cream (http://herbangardener.com/2009/07/29/christmas-in-july-eggnog-ice-cream/)
A wonderful, inexpensive freezer treat for the middle of summer!
Thai Broccoli
This sauce is wonderful and would go well with just about anything. It is similar to the satay sauce used in Thai restaurants. I doubled the sauce because I love it, especially if you are serving rice with it. We make it to go along with left overs (we call them LO’s) to make it seem like a whole new meal :o) Very filling.
1/4 C. peanut butter (we like the chunky style)
2 T. Equal or sugar (we use 1T sugar)
1 1/2 T. hot water
1 T. lime juice (fresh squeezed is hugely better!)
1 T. light soy sauce (we use regular)
1 1/2 tsp. dark sesame oil
1/4 tsp. red pepper flakes
2 T. vegetable oil
4 C. fresh broccoli florets (or a little more is okay)
1/2 C. chopped red bell pepper
1/4 C. sliced green onion
1 garlic clove, crushed (we use more)
Combine the first 7 ingredients until well blended; set aside. I just whip it well with a hand whip. Heat vegetable oil or spray in large skillet over medium high heat. Add last four ingredients. Stir-fry for 3-4 minutes or until vegetables are tender-crisp. Remove from heat and stir in peanut butter mixture. Make a couple hour ahead and let it sit out until dinnertime. Serve at room temperature.
Found this recipe spring 2007, Just wanted something different to do with broccoli. We have always loved Thai flavors, and this was a huge hit with the whole extended family. Be really careful not to overcook the broccoli.
Sorry for the late entry; I was sidetracked this morning! Am I allowed to post a dessert? 😉 I used white sugar (gasp!) only because I haven’t ventured into the world of alternative sweeteners other than honey yet, and it’s only 1/4 cup for the whole thing.
Katie @ Kitchen Stewardship
Healthy Fruit Pizza http://www.kitchenstewardship.com/2009/07/28/recipe-connection-a-healthy-and-tasty-version-of-fruit-pizza/
My new recipe using real food is a HUGE improvement over the standard recipe for fruit pizza, and uses the berries in season right now, homemade yogurt cheese, grass-fed butter, and whole wheat flour…so yummy.
http://nurturingwisdom.wordpress.com/2009/07/30/mediterranean-tempeh/
Mediterranean Tempeh is an economical dish that’s made with tempeh, a staple of Indonesian cuisine for centuries. It is a cultured food made with soybeans. It is cultured like cheese, yogurt, miso, and sauerkraut. Because the soybeans have been culture, the proteins are predigested and the B vitamins are increased. It is high in protein and minerals, full of B12, and contains as much protein as chicken or beef. It’s also cholesterol-free and low in fat.
Mediterranean Tempeh is the perfect combination of an ancient cultured food and summer’s bounty—tempeh, tomatoes and basil. This recipe has taken me several months to get the right blend of ingredients. It has just the right combination of herbs to give it that Mediterranean essence. Savoring this dish brought back memories of sun drench days on the Riviera overlooking the Mediterranean Sea. Each bite was a refreshing reminder of my carefree days by the sea.
Hi Kimi! I’m a little bit late in joining, but today I posted about making sure not to waste a bit of my grass-fed beef purchase to make a whopping batch of bone broth, as well as rendering tallow from the fatty pieces. Here’s the link:
http://www.keeperofthehome.org/2009/07/waste-not-want-not-.html
Great carnival, as always! Hope you’re keeping well in the heat! 🙂
Carrie @ Organic and Thrifty (http://www.organicthrifty.com/2009/07/31/eating-local-organic-cheaply/) Here are 10 tips for eating locally and organic cheaply while maximizing nutrition. I hope you’re staying cool!! Better late than never, and thanks for a link to the noodles!!
Though I have eaten tempeh many a time and it states so right on the bo, I had no idea tempeh was a cultured food! We made Mediterranean Tempeh shared by Nurturing Wisdom for dinner tonight and it was delicious. At $3.79 for 8 oz, the tempeh wasn’t as economical as I would have liked, but I used my own fresh cut basil and oregano.
Kimi, what are your thoughts on tempeh? I searched the blog for it and came up with nothing. Have you tried it?
If you are inundated with zucchini from the garden, try these inexpensive healthful recipes. Enjoy!
Zucchini pizza (shredded zucchini in the crust):
http://all-natural-mama.blogspot.com/2009/08/zucchini-pizza-recipe.html
Stuffed Zucchini:
http://all-natural-mama.blogspot.com/2009/07/stuffed-zucchini-recipe.html