Some say, I’d rather be someone’s shot of whiskey, than everyone’s cup of tea. Here’s today’s frugal kitchen meal. Sweet and sour…something. Remember, in these times, use what you have. There are no rules. Substitute as necessary.
That’s true in your work, your food, or whatever else you have “should” rules about. All you need to be true to, is your lighthouse, your code, what keeps you and those around you safe, healthy, and whole.
If you’re looking for a simple dinner that uses up vegetables, I can’t think of anything better than this vegetable strata, with the exception, perhaps, of soup. Whenever I make it, I start with potato – but you could use turnip, beets, pretty much anything that’s round and can be sliced. Potato will be the easiest on your budget, and they’ll last for ages in a cool dark cupboard. You may need longer than the recipe says to bake – if I make this in a big casserole for four (or two, with leftovers for tomorrow), I’ll bake it for an hour.
Cooking for one or two people? Sometimes the big bags of veg aren’t a bargain, because you can’t use them all. If you’ve got foods that seemed like a bargain, but now you don’t know how to use them up, let me know. I can help. I’ve got a recipe for pretty well anything. I’m not vegetarian or vegan, but I do have lots of plant-based recipes, and I’m happy to adapt if I can. And if you’re not shopping because you’re trying to stay home and stay safe, I get it. If you’ve got foods in your cupboard but don’t know how to use them up, let me know.