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Heartwings Love Notes 767 - Thoughts from a Thrifty Cook

Heartwings says, "Saving money on food is easy when you have thrifty ways."

To my mother food was precious and not to be wasted. She had been a young child during World War I in Germany, and the experience of scarcity shaped her thinking around food. Every bit was to be used up one way or another. Then came World War II and rationing. Though I was very young, that also helped shape my attitude. Fortunately I have been able to put my early ideology to good use in learning how to create meals from whatever I have left over even if I hadn't already planned ahead what to do with it.

A chicken, for instance provides at least three meals: hot, cold, and soup. That's easy, but what about the bits and pieces of vegetables, meat, fish, or even pasta that might otherwise molder in the back of the 'fridge. Why not make a soup, or combine them in a stirfry? If your family is fussy about food you probably can't do that, however a retired couple like us, or even a single person may find it fun to experiment. One warning: it is important for the leftovers from the originals to make good combinations: a curry and a chili won't mix well.

To use up most leftover vegetables, sauté half an onion until soft and then tip in whatever you have. The additional onion freshens the taste. Add half a box of chicken or beef broth and serve it as soup with a salad for supper. Throw in a handful of uncooked pasta of your choice or leftover rice and simmer for a heartier dish. Or combine the vegetables and the rice or some cooked pasta, sprinkle on curry powder, voila, another meal. A little leftover hamburger or some other cooked meat can easily be added to the simple stirfry and you have a more filling lunch or supper. I often use some of that convenient boxed coconut milk to season my leftover vegetables

Whenever I make rice I make enough so I have some left over. I like to use it to make what I call Pudding As Rice: Per person use ½ cup rice, 1 Tbs butter, 1 Tbs brown sugar, about a half cup or so mixed dried fruit of your choice—brown and white raisins, dried cranberries, cherries, dried pineapple, or whatever else you fancy. Mix and cook together over low heat 15 minutes or so, stirring occasionally until all is mingled into a tasty mix and serve with some kind of cream poured over it. Or instead, combine it with fresh or canned fruit. This simple dessert pleases almost everyone.

Here's to leftovers! May you use yours well.
 

I love to hear from readers and would be honored if you would comment and let me know any suggestions or thoughts. If a friend sent you this, you can sign up at my web site, www.heartwingslovenotes.com, where more love notes can be found in the archives.

Blessings and Best Regards,
Tasha Halpert
 

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