tight wad tuesday- delia's frugal food

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“…..Who, then, is this book for? Quite simply for people like myself, those who have lived and cooked during the affluent years and now find themselves caught up in the spiral of inflation, rising prices and impending food shortages…..”

-by Delia Smith (Delia’s Frugal Food)

This excerpt was not written in recent months, but back in 1976 when the book was first released. Interesting that what was such a significant subject then is even more relevant today. At the time of the book's original release, Delia Smith's Frugal Food provided home cooks with a wide range of tasty recipes that were cheap and easy to prepare, encouraged readers to make do with what they had and even offered advice on how to cook using less energy. The book’s success led Smith to television, where she enjoyed a long reign throughout the 80s and 90s as Britain's celebrity chef. It was during this time that the 'The Delia Effect' began. Store shelves would be stripped of a particular item the day after it had been featured as a key ingredient on one of her shows. Thirty two years later, Delia's Frugal Food has been relaunched, right at the height of the latest credit crunch. While it has been revised for the times (less drippings and more olive oil, plus new illustrations) its 170 recipes still show you how to eat well without having to spend a fortune.

fru – gal entailing little expense; requiring few resources; meager; scanty: a frugal meal.

In case you haven't heard yet, apparently frugal is the new black. Being one who prides myself on staying left of the mainstream, suddenly realizing that I am in the thick of a gathering trend is a reality that leaves me feeling somewhat uncomfortable. Groucho Marx was famously quoted for stating “I don’t want to belong to any club that will accept people like me as a member”. But really, I should just get over myself and be grateful that the previous era of gluttony and over consumption has been forcibly decreased and people are now looking for different ways to live well with less.

But much of what I have read lately on the subject of frugality gets my knickers in a knot. It usually seems to be referred to in a somewhat negative tone. I feel very strongly that being frugal need not equal scarcity, deprivation or lesser quality. When approached with the right attitude, practicing frugality offers one an opportunity to be creative, innovative and resourceful. It also presents us with good reason to share with others, to trade skills, knowledge and resources and, in turn, to build and strengthen communities. I am hopeful that such experiences will make us become more grateful and appreciative for all that we do have, be it material or not.

As for Delia’s Frugal Food, I must admit that it is not a cook book that I am particularly drawn to. But its concepts and philosophies certainly speak to me. It is a wonderful contribution when such books can get more people cooking (and eating) well. Teaching others to be creative and thoughtful with ingredients and competent with methods all result in helping to make us healthier….body, soul and wallet.

tightwad tuesday- a pancake brunch

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It's time for the second installment of 'tightwad tuesday'- a monthly posting created to feature meals that are tasty, healthy and budget conscious..... and also to provide a price per serving breakdown. And wouldn't you know it? I happened upon Rachel Ray last week while she sat as a guest on Larry King. She was all pumped up about a new feature being offering through her folksy food empire called Meals for a Steal. It's almost exactly the same format as the one I began back in February, only Ray's is promoted through her t.v. show, magazine, website and nation wide public appearances. Yeesh. Guess my idea wasn't as original as I thought. But I shall continue these installments, as I feel that there are many more interesting low cost recipe options besides Turkey Turnovers and Cheesy Hash Brown Chili. Did that sound too bitchy?

Today's meal is a weekend brunch, inspired by a Sunday morning date I'd set with my good pal, Gigi. We were way overdue for a catch up. Eating in a restaurant was likely to involve a lot of waiting and a busy, noisy environment. We were craving a 'free range' visit....one where we could impulsively hop on a laptop, look at books and muck about with craft supplies. So I suggested bringing brunch with me to her house.

It didn't take me long to pack up my little ingredients bucket, having already settled on a winter version of my dad's amazing cornmeal pancakes, which I like to embellish with yogurt, nuts, bananas, apples and homemade blackberry sauce plus chilled grapefruit slices served on the side (intended to provide a puckery contrast). The recipe below will serve 4 people. I used only half of the quantities to feed the 2 of us. The food cost for both servings came in at $4.10 (including 1 grapefruit), or $ 2.05 per person. (the blackberries were free, as they were still in my freezer from a self directed railway track-u-pick last summer).

Jack’s Cornmeal & Banana Pancakes with Berry Sauce

Berry Sauce:

2 cups berries, any kind
1/3 cup brown sugar

Put berries and sugar in a small pot. Bring to a boil and then reduce to a simmer, continuing to cook until some of the liquid has reduced (about 10 minutes).

Pancakes:

1 cup flour
½ cup cornmeal
½ tsp salt
1 ½ tsp baking powder
3 tbsp brown sugar
1/2 tsp cinnamon
1 banana, thinly sliced

3 tbsp melted butter
1 ¼ cup milk
1 egg

Toppings:

1 apple, cored and sliced
1/3 cup toasted coconut
1/3 cup toasted pumpkin seeds
1 cup yogurt- any flavour

In large bowl, combine all dry ingredients, plus the sliced banana. Then add milk, then the egg, then the melted butter. Combine all. Heat up fry pan at low-medium. Add 1 tbsp oil. Put pancake batter into hot pan, in whatever shapes and sizes you like. Cook about 4 minutes. Flip. Cook until bottom is slightly golden brown. (about 2 minutes) Repeat until all batter is cooked. Place pancakes on dinner plates. Top each pancake with a good drizzle of blackberry sauce and then a generous dollop of yogurt. Next add the sliced apple and then a sprinkle of the cocnut and pumpkin seeds. Serves 4.

tightwad tuesday- curry in a hurry

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Starting today, I’m going to be writing a post the 3rd Tuesday of every month which will focus on a tasty, healthy and inexpensive meal and also a breakdown of the cost per person. I feel that it is a good habit to be aware of how much we are spending to feed ourselves and our loved ones, even if it is not currently a concern. I also believe that frugal meal preparation is an enormous opportunity for creativity and new discoveries. Such excercises can teach us to appreciate and enjoy our food more, while at the same time learning to be less wasteful.

I made this curry to welcome home our house guests, who had just arrived after a long flight from a much warmer climate than our own. I figured that a steaming hot bowl of heart warming sustenance might take the edge off their long journey. This is a tofu and veggie version, though it would be just as good with chicken or fish. The entire cost for ingredients, including all spices and dried goods came to $10.63, though it is important to note that most of the purchases were not organic, except for the tofu and garlic. The meal ended up serving 6 of us, though the quantities are best for 4 generous entrees at $2.66 per person. Dealio!

Coconut Curry With Tofu & Vegetables (Served On Basmati Rice)

1 tbsp canola oil
½ onion, peeled and diced
½ head cauliflower, cut into florets
1 Japanese eggplant, large dice
1 orange bell pepper, cored and diced
2 medium yams, peeled and diced
4 cloves garlic, peeled and minced
2 tbsp grated fresh ginger
1 tbsp of your favourite curry paste
1 tsp dried curry spice

1 can coconut milk
300 ml cold water
3-4 pitted dates, roughly chopped
8 dried kaffir lime leaves
½ tsp salt

1 tbsp cornstarch
2 tbsp cold water
175 grams tofu (Pete’s Soyganic)
2 tbsp fresh basil, finely chopped
¼ cup fresh cilantro, roughly chopped
extra 2 tbsp fresh cilantro (for garnish)
3/4 c finely chopped cabbage (for garnish)

1 cup uncooked basmati rice (cooked according to package directions)

Bring large pot to medium heat. Add canola oil. Add onions, stirring until they are starting to become yellow and translucent. Next add the cauliflower. Cook for 3-4 minutes. Then add the eggplant and peppers. Cook for another 2-3 minutes. Using a wooden spoon, clear a space at the bottom of the pot. In this space add the curry paste, curry powder, garlic and ginger. Cook about 2 minutes, until aromatic. Next add the yams and stir constantly for 3-4 minutes. Now it is time to add the coconut milk, 300 ml of water, dates, lime leaves and salt. Cover with lid and bring to a boil. Reduce to a simmer and cook for 15 minutes.

Combine the cornstarch and 2 tbsp water in a small cup. Add to curry and stir constantly until thickened, about 2 minutes. Add basil and cilantro. Taste and adjust seasoning (salt). Simmer covered for another 5 minutes. Serve rice into soup bowls. Ladle curry on top. Garnish with fresh cilantro tossed with sliced cabbage.