OK, first off for anyone in the UK who hasn't heard (and how is that possible, I ask?) today is Red Nose Day, which is Comic Relief benefitting the children of Africa. Yesterday I took my kit off and took a photo of me with my Red Nose. I watched a prelude to Red Nose Day/Comic Relief last night - in it they had boy/girl twins. The twins caught malaria. The boy died. Cue me in floods of tears racing upstairs to check on my own little boy. Tonight I'll be glued to the TV alternating between crying and laughing.

If you live in the UK, dig in and donate.

The babies' nursery did - today the nursery is having a pajama party and a teddy bear picnic, so the kids were urged to bring a quid, a toy, and come to school in their pajamas (a policy which I love). We painted their noses red to add to the fun.

Secondly, sometimes my babies do actually play well together. Hang in there to hear them screeching with laughter at each other.

And finally, the recipes I have been sent - thank you all so much for the suggestions and ideas. There are many of them that are going to be tried out in this house, and if anyone tries one of them let me know!

Click below the jump to collect them - don't forget to check thecomments in the post where I asked for recipes, as there are a number of good ideas in there, too. Advice and a gorgeous recipe from Maria:

We only eat meat once or twice a week, and fish as often.
Potatoes are cheap, and mash is delicious.
Pasta ... we eat it at least twice a week and never get tired of it.
Risotto! Vegetable risotto with all the leftover bits of vegetables you have in your fridge. I made carrot-celery-onion risotto today and it was great. Make it with cheddar instead of parmesan cheese, it's not exactly Italian risotto but very tasty, and so much cheaper.

My new favorite pasta recipe is this:
Cut one big broccoli in small pieces (the peeled stem too) and boil in a lot of salted water until tender.
Take the broccoli out and boil the pasta in the same water.
Heat some olive oil in a pan with two cloves of garlic that you take out once they're golden.
Add the contents of a 50g tin of anchovies and stir until there are no recognizable fishes left, add the broccoli and some chili powder, keep stirring - you want very small broccoli pieces.
Drain the pasta and put it in the pan, mix with the broccoli-anchovie-goo, serve with black pepper and parmesan.
Hmmmmm!!

My 15 month old loved it (and the pasta shells are easy for him to manage ... with his hands), but I don't know what your kiddies think about fish.

From Mandalei (and parsnips are very popular in this house!)

Before the fabulous albino root known as the parsnip disappears, I thought I would send along a recipe that is easy to make, although it takes a while to bake. If parsnips aren't your thing, use carrots. Without further ado, here's Scalloped Potatoes and Parsnips, base recipe from one of the Moosewood cookbooks. Sorry temps are in F and not C.

1 cup thinly sliced onions (about 1 medium)
1/4 tsp dried thyme
1 Tbsp butter
1 1/2 cup evaporated skim milk (a 12 oz can)
1 1/2 Tbsp unbleached white flour
1/8 tsp nutmeg
3/4 tsp salt
1/4 tsp ground black pepper
3 cups peeled and thinly sliced potatoes
1 cup peeled and thinly sliced parsnips (or carrots, which is what the original recipe called for but the parsnips ROCKED this thing. Oh, and I used probably more parsnip than this...)

Preheat oven to 400 F.
IN a heavy skillet (nonstick, if you have it, keeps the brown bits stuck to the onion), saute onions and thyme in the butter on low heat for 5-7 minutes until translucent. Of course, I liked mine brownish and crusty, but to each their own. Stir regularly.
In small bowl, whisk together evap'd skim milk, flour, nutmeg salt and pepper.
lightly oil a 1 1/2 to 2 qt baking dish. Combine potatoes, carrots, and sauteed onions in the dish and pour milk mixture evenly over. Cover tightly with foil and bake for 40 mins. Lower heat to 350 F, uncover and bake for about 30 minutes longer until the veg are tender and the top is golden. Serve hot.

(4 servings, 215 cals per serving.)

And for the main dish, I do a version of the spatchcocked chick from Ruhlman's website, and for the basting sauce I use a whole lime and a whole lot of tarragon. And shallot. We do use the grill for this, when we can, but if it's too cold (and we live in upstate NY, so it usually is), we sear it on the grill and then finish it off in the oven. We make this once a week and it lasts for a while. If we're feeling more ambitious, we make stock using Ruhlman's recipe for Thanksgiving turkey stock, too, since it is incredibly hands-off. Actually, there are some other good ideas in the comments there for other good and cheap meals.

From Tracy, who is due soon!

*Meal: Quiche and Salad (I make a quiche with meat, but you could go
veg if desired.)
*
Quiche (Lorraine-ish)
1 9" prepared pie crust, unbaked (Either homemade, or bought)
1 c. cubed ham (more if desired)
1/2 c. chopped broccoli
1 1/2 c. shredded Swiss Cheese
1/3 c. minced onion
5 large eggs, beaten
2 c. cream (half n half will work)
1 t. salt
1/4 tsp white sugar
1/8 tsp cayenne pepper (More if you like spice)

Preheat oven to 425 degrees. Place broccoli in boiling water and boil
for 3 minutes. (This step is optional, I just like mushy broccoli.)
Drain broccoli. In a frying pan on medium heat, fry up the ham and
onions until slightly brown and caramelized. (Again, this is optional,
I like the fried flavor). Spread the broccoli, ham, onions, and cheese
evenly in the pie shell.
In a bowl, combine beaten eggs, cream, salt, sugar, and cayenne pepper,
and whisk until well blended. Pour egg mixture into pie shell. Bake
for 15 minutes in the preheated oven, then reduce heat to 300 degrees
and bake an additional
30 minutes, or until a knife inserted 1" from the edge of the pie shell
comes out clean. Allow to sit for 10 minutes before cutting into wedges.

Serve with a frilly salad.

(This quiche can be modified in so many ways - add more cheese,
different veg, bacon instead of ham, etc. It's pretty versatile.)

*Meal: French Onion soup and Crusty Bread (we also frequently have this
with salad)
*
French Onion Soup:
1/2 cup unsalted butter
2 tablespoons olive oil
4 cups sliced onions
4 (10.5 ounce) cans beef broth (Or beef soup base, if you have it)
2 tablespoons dry white wine (optional)
1 teaspoon dried thyme
salt and pepper to taste
4 slices French bread
4 slices provolone cheese
2 slices Swiss cheese, diced
1/4 cup grated Parmesan cheese

Melt butter with olive oil in an 8 quart stock pot on medium heat. Add
onions and continually stir until tender and translucent. Do not brown
the onions. Add broth, white wine, and thyme to stock pot . Season with
salt and pepper to taste. Simmer for at least 30 minutes. Heat the
oven on the broiler setting. Measure the soup out into four bowls, and
place a slice of bread on top of each bowl. On top of the bread, layer
a slice of provolone, 1/2 slice diced swiss, and 1 T of Parmesan
cheese. Place the bowls on a cookie sheet, and broil in the preheated
oven until cheese is melted, brown, and bubbly.

Pair this with a nice crusty french bread or salad.

From Meg, who also recommends this website:

Sweet Potato and Veggie Chili

2 teaspoons olive oil
1 small to medium red onion,chopped
1 teaspoon chili powder
1 1/2 cup vegetable broth
1 10 oz. sweet potato, peeled and cut into 3/4" cubes
1 14 1/2 oz. can stewed tomatoes with juice, break up tomatoes in a bowl with your fingers
1 15 oz. can pinto beans, drained and rinsed
1 clove garlic, minced
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
pinch of cayenne pepper
1 medium zucchini,
diced 2 tablespoons chopped parsley or cilantro
salt and pepper to taste

Directions: This is a very simple and hearty chili. The sweet potato adds a nice sweetness in contrast to the smoky and spicy flavors. You may add more cayenne pepper for a little extra heat! Heat olive oil in heavy medium sauce-pan over medium-high heat.

Add red onion and sauté until golden brown, about 5 minutes. Add the chili powder and stir for about a minute. Add 1 cup of the veggie broth and potato.

Cover pan and reduce heat to medium and simmer until potato is almost tender, about 10 minutes. Add stewed tomatoes with their juices and pinto beans along with the garlic and spices.

Add zucchini and the rest of veggie broth (1/2 cup). Season to taste with salt and pepper. Simmer uncovered until chili thickens and potato is very tender, about 10 minutes. Mix in parsley or cilantro at the end.

Several excellent recipes from Paula S:

Spicy Vegetable Quesadillas

1 small zucchini, chopped
½ cup chopped green bell pepper
½ cup chopped onion
2 cloves garlic, minced
½ teaspoon chili powder
½ teaspoon ground cumin
8 (6-inch) flour tortillas I used Mission multi-grain tortilla wraps
1 cup (4 ounces) shredded reduced-fat Cheddar cheese I used a blend of odds-and-ends 50% Light Cheddar, regular cheddar and American
½ cup chopped fresh cilantro I omitted this

1. Spray large nonstick skillet with cooking spray. Heat over medium heat until hot. Add zucchini, pepper, onion, garlic, chili powder and cumin; cook and stir 3 to 4 minutes or until vegetables are crisp-tender. Remove vegetables and set aside; wipe skillet clean.
2. Spoon vegetable mixture evenly over half of each tortilla. Sprinkle each evenly with cheese and cilantro. (I like to stir the shredded cheese right into my quesadilla filling for even cheesiness.) Fold each tortilla in half.
3. Spray same skillet with cooking spray. Add tortillas and heat 1 to 2 minutes per side over medium heat or until lightly browned. I used my GF grill. Cut into thirds before serving. I cut them in half - I'm a rebel.

Spicy Orange Beef

1 (3 /12-ounce) bag boil-in-bag brown rice I used regular brown rice
1/2 teaspoon salt
1 teaspoon bottled minced garlic I used fresh minced garlic
1/2 teaspoon crushed red pepper
1 pound boneless sirloin steak, cut into 1/4-inch strips
1/2 teaspoon grated orange rind
1/4 cup fresh orange juice
2 tablespoons low-sodium soy sauce
1 tablespoon cornstarch
1 teaspoon dark sesame oil
3/4 cup (1-inch) slices green onions

1. Cook rice according to package directions, omitting salt and fat. Combine rice and salt, tossing well.
2. Combine garlic, pepper, and beef, tossing well.
3. Combine rind, juice, cornstarch, and soy sauce, stirring with a whisk.*
4. Heat oil* in a large nonstick skillet over medium-high heat. Add beef mixture and onions; sauté 2 minutes. Add juice mixture; cook 2 minutes or until sauce thickens, stirring frequently. Serve beef mixture over rice.

*I added the sesame oil to the sauce. It's not usually used for frying, just flavoring, I thought. So I added a small amount of canola oil to the pan.
Serves 4. Per serving: 274 cal, 6.8 g fat, 26.5 g fat, 24.9 g carbs,
2.1 g fiber,69 mg chol, 3.7 mg iron, 627 mg sodium, 25 mg calcium

Greek Beef & Rice

1 bag Success Rice I used regular brown rice - 2 cups cooked
1 pound lean ground beef
2 medium zucchini, sliced
½ cup chopped onion
1 medium clove garlic, minced
1 can (14 ½ ounces) tomato sauce I used canned crushed tomatoes
¾ teaspoon dried basil leaves, crushed
¾ teaspoon salt
¼ teaspoon pepper

Prepare rice according to package directions.

Brown beef in large skillet, stirring occasionally to separate beef. Pour off all but 2 tablespoons drippings. Add zucchini, onion and garlic to skillet; cook and stir until crisp-tender. Add all remaining ingredients except rice; cover. Simmer 10 minutes, stirring occasionally. Add rice; heat thoroughly, stirring occasionally. Garnish, if desired.

Makes 6 servings.

Light Spaghetti and Turkey Meatballs

2 slices high-quality white sandwich bread
3 tablespoons buttermilk
1 ½ pounds (93 percent lean) ground turkey
1 ounce Parmesan cheese, grated (1/2 cup), plus extra for serving
¼ cup minced fresh parsley
1 large egg yolk
2 garlic cloves, minced
salt and pepper
1 tablespoon olive oil
4 cups Light Tomato Sauce
1 pound spaghetti

1. Bring 4 cups of water to a boil in a large pot for the spaghetti.
2. Meanwhile, remove and discard the crusts from the bread, then tear the bread into small pieces. Mash the bread and buttermilk to a smooth paste in a large bowl using a fork. They actually referred to a picture on another page to show you how to do this!
3. Add the turkey, Parmesan, parsley, yolk, garlic, ¾ teaspoon salt, and ¼ teaspoon pepper to the mashed bread. Stir the mixture gently until combined and uniform. Form the mixture into 1 ¼-inch round meatballs (around 18 meatballs). Spread the meatballs out on a large plate, cover and refrigerate until firm, about 1 hour.
4. Heat the oil in a 12-inch nonstick skillet or sauté pan over medium heat until just smoking. Add the meatballs in a single layer and cook until nicely browned on all sides, about 10 minutes. Transfer the meatballs to a paper-towel-lined plate and discard any fat left in the skillet.
5. Return the skillet and any browned bits to medium heat and add the tomato sauce. Bring to a simmer, scraping up any browned bits. Reduce the heat to low, and add the meatballs. Continue to simmer, turning the meatballs occasionally, until heated through, about 10 minutes.
6. While the meatballs are simmering, add 1 tablespoon of salt and the spaghetti to the boiling water. Cook, stirring often, until the spaghetti tastes almost tender yet is still firm to the bite.
7. Reserve ½ cup of the pasta cooking water, drain the spaghetti, and return it to the pot. Stir in several large spoonfuls of the tomato sauce (without the meatballs) and toss to coat. Divide the pasta among six individual bowls. Loosen the remaining sauce as needed with the reserved pasta cooking water. Top each bowl with the remaining tomato sauce and three meatballs. Seve, passing the extra Parmesan separately.

Light Tomato Sauce

1 tablespoon olive oil
4 garlic cloves, minced
2 teaspoons tomato paste
1 teaspoon sugar
1/8 teaspoon dried oregano
1/8 teaspoon red pepper flakes
1 (28-ounce) can crushed tomatoes
1 (14.5-ounce) can diced tomatoes
2 tablespoons minced fresh basil
salt and black pepper

Combine 1 teaspoon of the oil, garlic, tomato paste, sugar, oregano and red pepper flakes in a large saucepan and cook over medium heat until fragrant, about 1 minute. Stir in the crushed tomatoes and diced tomatoes with their juice. Bring to a simmer and cook until slightly thickened, 15 to 20 minutes. Stir in the basil, remaining 2 teaspoons of oil, and season with salt and pepper to taste.

Makes 6 servings. Per serving: 550 cal, 13 g fat, 105 mg chol, 73 g carbs, 38 g pro, 3 g fiber, 1270 mg sodium

Linguine Carbonara

2 tablespoons olive oil
2 tablespoons butter
¼ pound sliced bacon, cut crosswise into thin strips
2 cloves garlic, minced
½ cup red or white wine I used white with a splash of red because I was a little short on white
½ teaspoon fresh-ground black pepper
2 eggs
½ cup grated Parmesan cheese, plus more for serving
½ teaspoon salt
¾ pound linguine I used Dreamfields pasta
2 tablespoons chopped fresh parsley

1. In a small stainless-steel frying pan, heat the oil and butter over moderate heat. Add the bacon and cook until brown but not crisp, about 4 minutes. Add the garlic, wine, and pepper. Simmer until wine is reduced to 2 tablespoons, about 3 minutes. Remove from the heat. In a large bowl, whisk together the eggs, cheese, and salt.
2. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain the pasta, add it to the egg-and-cheese mixture and toss quickly. Pour the bacon mixture over the linguine. Add the parsley and toss just until mixed. Serve immediately with additional Parmesan.

Serves 4.

Mini-Rigatoni with Red Wine Ragù

¼ cup extra-virgin olive oil
1 ¼ pounds ground chuck
4 garlic cloves, minced
½ cup milk
One 14 ½-ounce can vegetable broth
¾ cup red wine
1 ½ cups crushed tomatoes in heavy puree
1 pound dried mini-rigatoni or spaghetti I used penne

1. Heat 1 tablespoon olive oil over high heat in a large saucepan. Add beef, season lightly with salt and cook away redness, stirring and breaking up meat with the spoon, about 3 minutes. Stir in three-fourths of the garlic and cook, stirring occasionally, 1 minute. Add milk, lower heat to medium and cook until mostly absorbed, about 3 minutes. Add broth, wine, and tomatoes. It will look very thin at this point.
2. Bring to a strong simmer over high heat, then reduce heat to low. Simmer, stirring occasionally, until thick and rich, 35 to 45 minutes. Season generously with salt and pepper. Set aside.
3. Bring a large pot of salted water to a boil. Cook pasta until al dente, 8 to 10 minutes. Drain. Return pot to low heat and add remaining 3 tablespoons of oil and remaining garlic. Cook, stirring, 1 minute. Stir in pasta and heat 1 minute more. Stir in 1 cup ragù and heat together 1 minute. Reheat remaining sauce, if necessary. Divide pasta among plates and top each with a ladleful of sauce.

Makes 4 to 6 servings.

Russian-Style Chicken Cutlets

2 slices good-quality white bread, crusts removed I used a soft whole grain bread
¼ cup half-and-half I used fat-free half-and-half
1 pound ground chicken
1 egg
½ teaspoon salt
¼ teaspoon fresh-ground black pepper
½ teaspoon dried dill
5 tablespoons butter, 3 of them at room temperature
1 cup dry breadcrumbs
2 tablespoons cooking oil

1. Break the bread into pieces. In a large bowl, soak the bread in the half-and-half until the liquid is absorbed, about 2 minutes. Mix in the chicken, egg, salt, pepper, dill and the 3 tablespoons room-temperature butter. Put in the freezer for about 10 minutes to firm up.
2. Remove the chicken mixture from the freezer; it will still be very soft. Form the mixture into four oval cutlets and coat them with the bread crumbs.
3. In a large, nonstick frying pan, heat the remaining 2 tablespoons butter and the oil over moderate heat. Cook the cutlets until golden brown and just done, 4 to 5 minutes per side. Just to be safe, I finished these off in the oven to make sure they were fully-cooked.

Serves 4.

Braised Ginger Pork

2 pounds lean 1-inch pork cubes
Flour
3 tablespoons oil
1/3 cup chicken broth
1/3 cup soy sauce I used low-sodium
2 tablespoon sherry
¼ cup chopped onion, green or white I used green
1 garlic clove, minced
1 tablespoon sugar
1 teaspoon ginger, ground
1 dash pepper
Rice, cooked

Dredge meat in flour. Heat oil in large skillet. Add half of meat and brown quickly. Remove meat and set aside. Pour off excess oil from pan. Combine chicken broth, soy sauce and sherry. Add onion, garlic, sugar, ginger and pepper. Place in a pan along with meat. Simmer, covered, for 15 minutes or until meat is tender. Serve over rice.

From the lovely Just Dawn (that cocount rice one is popular in our house - we throw some beans in it and presto! A meal.)

Crockpot Lentil Soup

1 c. dry lentils
1 c. chopped carrot
1 c. chopped celery
1 c. chopped onion
2 cloves garlic, minced
1/2 tsp. dried basil, crushed
1/2 tsp. dried oregano, crushed
1/4 tsp. dried thyme, crushed
1 bay leaf
3 1/2 c. chicken broth or veggie broth
1 1/2 c. water
1 (14 1/2 oz) can Italian-style stewed tomatoes

1/4 c. snipped fresh parsley
2 Tbs. cider vinegar

Rinse lentils. In CP place lentils, carrot, celery, onion, garlic, basil, oregano, thyme, and bay leaf. Stir in broth, water and undrained tomatoes. Cover; cook on low-heat setting for 12 hours or on high-heat setting for 5 to 6 hours. Discard bay leaf. Stir in parsley and vinegar (if desired). Makes 6 servings.

Curry Chicken with Sweet Potatoes and Coconut Rice

2lbs chicken pieces (I used boneless skinless breast sliced into tenders)

4 sweet potatoes peeled and diced
1 onion diced
2/3 cup orange juice
2 tsp curry powder
1 clove garlic - mashed**
2 tbsp raw sugar **
salt and pepper to taste

in a crockpot place chicken, salt and pepper. Cover with onion and sweet potatoes. In a measuring cup combine, orange juice, garlic and curry powder. Pour over chiken and veggies. Cook on low for 6-7 hours.

The larger the chunks of sweet potato the less mushy they'll be.

I added four cloves of garlic because one is never enough. I used fresh squeezed orange juice so I added the raw sugar - after a taste when the dish was almost finished it needed something so I added the raw sugar.

Coconut Jasmine Rice -

1 1/2 cups rice (i use Jasmine because it is more fragrant that regular but hey use what ya got)
15 ozs coconut milk
enough water to make three cups of liquid

heat water and coconut milk to boiling and add rice. Cook over low heat until liquid is absorbed.

One I am sure will be popular in this house from Jessica:

It's called Pork Chop Casserole and my mother gave me the recipe a few years ago since it is one of my favorite meals.
You need about 4 pork chops (thick) 8 (thin)
One large can of Campbell's cream of mushroom or two small ones.
about 6-8 potatoes

cover in flour and fry the pork chops in oil.
slice potatoes (enough to cover the bottom to half way up the baking pan)
place potatoes in pan and dab butter in various spots on top of the potatoes and add salt and pepper.
Pour cream of mushroom soup onto potatoes and then place fried pork chops on top of that. Cover the top of chops with more cream of mushroom soup and add milk to bottom of pork chops. Place in oven at 375 degrees and cook for about an hour to an hour and a half.
(Great with salad or corn as an extra side)

From D, who makes me laugh:

Sweet Vegan Rice and Beans (serves two hungry people, with a bit of leftovers...or two people and two babies)

Ingredients:
- 1/2 yellow onion, chopped
- 1 can (15 oz.) organic black beans, drained
- 1 c. long-grain brown rice
- 1/2 c. unsulphured molasses (blackstrap will work in a pinch)
- 1 tsp. chili powder
- oil (olive oil is easiest, but choose any oil you like that won't clash with the flavors or the sweetness)
- salt and pepper

Optional: Field Roast Grain Meat Co. Smoked Apple Sage Vegetarian Sausage (do not use Tofurkey sausage, it tastes like crap)

To Do:

1. Start the rice. Self-explanatory.
2. When the rice is about halfway done and you have it simmering, chop your onion and heat a medium frying pan on medium heat. Once the pan is hot (not before - never add oil to a cold pan!), add enough oil to thinly coat the bottom of the pan. When the oil is hot, add the onion and sauté.

* If you're going for the veggie sausage, sauté it in the same pan as the onion and follow the same steps.*
3. When the onion begins to be translucent and browned, add somewhere between a dash and a half teaspoon of chili powder. Really, it depends on how spicy you like it. A dash of it will be fine, even for people who dislike spicy flavor - it won't scald your tongue. Add salt and black pepper to your liking. Toss and sauté a bit more while you drain the beans.
4. Turn the heat on the onion to low and add the beans. Mix together with the onions and add a bit more chili, salt, and pepper if you like. Add 1/4 c. molasses and stir.
5. Right around now, the rice ought to be done. If it is not, turn the heat on the onion/bean mix way down until it's just keeping it warm. When the rice finally is done, turn off the heat and dump in the contents of the frying pan. Mix together, and add the rest of the molasses and another round of spices. All of the rice should be lightly coated in molasses, so if you have some rice that's naked, toss in a little more molasses. Hell; I love molasses, so add as much as you like.

Whole Wheat Pasta with Butternut Squash, Pine Nuts, and Parmesan (feeds 3-4 college students, so 5-7 normal people)

Ingredients:
- As much pasta as you'd like, preferably whole wheat, but any will do
- 1 butternut squash
- 1/3 c. pine nuts (pignolias)
- 1/4 c. olive oil
- 1/4 c. parmesan cheese (fresh is best, but the stuff in a can will do)
- salt and pepper to taste

Optional: toasted sage or sage from a can...whatever floats your boat

To Do:

1. Before anything else, bake the squash. There are easy-to-follow directions here: http://www.wikihow.com/Bake-a-Winter-Squash BUT ONLY follow the guide to Step 8!!!
2. Once the squash is nearly done, begin the water for the pasta. Try to time it so they're done at the same time.
3. Toss the pinenuts in a toaster oven, or, lacking a toaster oven, in a frying pan with some olive oil to toast them. They should be browned and have some dark spots once they're done. I'm pretty sure there are directions for how to toast them online, if you're really unsure.
4. Now that your squash is presumably done, cut it into cubes, the size of which is your call. Toss the cubes in a frying pan with about 2T olive oil, just to brown the edges and give it a little crisp on the outside.
5. Drain the pasta and place it in a big-ass bowl. Add the now-toasted pine nuts and the now-browned squash, the oil, and as much salt and pepper as you wish. Toss thoroughly. Elegantly sprinkle (or just dump, who cares) the parm on top. If you want to get fancy, add some toasted sage leaves, or some ground sage from a McCormick can purchased on the clearance rack at Target.

Ideas and recipes from Writer's Block, a marathon runner!

Hi Helen,
You asked for poor people recipes. I think you're a vegetarian, so I don't know how well you'll like my cooking, but here's what we're eating, on our very tight budget.

stir fry, we'll have this tonight
chicken cut into thin strips (because chicken was on sale) broccoli (went with frozen because fresh was too expensive) sliced onion (however much you like, mine won't have much because the kid won't eat it) sliced pepper (see onion portion!) minced garlic (lots) matchstick carrots (seriously, I buy them chopped to hell like that because it's the only way to get Jim to eat
them) mushrooms (I like baby portobella) salt, pepper

I dusted my chicken in ginger powder, then marinated my the chicken in pineapple juice. It's been in the frig over night soaking up flavor.

I'll sautee onion, garlic, pepper, sliced mushrooms in frying pan or wok with oil (I'll use saved bacon fat). throw in a handful or 2 of carrots.
Toss in the chicken. Add soy sauce, terriyaki sauce until it looks and tastes good. Add broccoli (we don't like our broccoli cooked too long, so you may cook it longer than me).

Meanwhile, boil some noodles.

Add noodles to the pan, and combine. I think I have a packet of stir fry seasoning I'll add to the noodles. I'll likely add more ginger, too. And sesame seeds.

Yummy. Simple and cheap.

bean soup

(I have issues with beans, so this was something that surprised me when I made it last week)

1/2 package of mixed beans (I found a bag oaf 15 beans for like $1.20) the beans have to soak overnight diced onion minced garlic
1 1/2 sausage links (because I don't really like sausage too much) salt, pepper, my favorite spice (Sazon Completa) beef and garlic boullion cubes

squeeze sausage out of casing, chop, if necessary, to have small pieces. Or use ground beef. Sautee meat with onions, garlic. I also added chopped up carrot matchsticks to trick my husband into eating them (I try to add them to everything!).

In pot, boil beans with however much liquid you think and the appropriate bullion cubes to go with it. My beans came with a packet of cajun seasoning, so that went into the pot, too. Hot sauce would have worked, too, if you like spicy (which you don't). Add the meat/ onion mixture to the soup.

Let cook an hour or so.

I made a loaf of bread with it in the bread machine. Good eats. I was surprised at how much I liked it, considering it was beans and sausage, and I dislike both.

I make egg salad a lot, because it's relatively cheap

we eat a lot of ground meat dishes now. Usually along the lines of
the chicken stir fry above. Broccoli is a fan favorite in our house.
But I used asparagus (on sale!) last week. Different noodles or rice for filler, to make that pound of meat stretch a little further.

We like asian-themed meals. So I do a lot of fried rice or stir fry dinners. also, won tons, either fried or in soup. Sweet and sour chicken or pork (whichever is on sale).

I have been baking bread about every other day lately. It's so much cheaper to bake bread than buy bread. And, frankly, it's filler food. And stale bread is then used as bread crumbs for meat loaf or meat balls or whatever.
I love bread with soup, and we have a lot of soup. And the kid likes bread, too.

From Super Sarah (the maker of the Lemonhead hats!) - we're trying the Vietnamese recipe this weekend!

Here are a couple of my go-to recipes for those week nights when you need to throw together something quick, tasty and cheap. I usually have most ingredients in the pantry or freezer/fridge and I buy organic chicken in bulk and precut, weigh and bag it so I always have some to hand. I can't cost it out as I am now buying in Aus $ but this was something I made when we lived in London so its definitely cost effective!

Quick Thai Chicken curry

Rice noodles (or rice)
500g thinly sliced chicken breast
1 tbsp red/green curry paste (whichever you prefer or have open in the fridge)
1 can of coconut cream (use coconut milk for a thinner sauce)
juice of two limes
1 tbsp fish sauce
1 tbsp brown sugar
1 can baby corn, drained and chopped into chunks
1 bag of baby spinach leaves
1 handful of basil, shredded

Fry the chicken in batches in the wok, remove and add curry paste, fry for a few seconds until fragrant, add coconut cream, lime juice, fish sauce and brown sugar. Return the chicken to the sauce, stir in the corn, spinach leaves and basil. Put the lid on the wok.

In the meantime prepare your noodles/rice and serve.

Vietnamese lemon chicken with rice

(quantities feeds 2 adults for dinner and 1 portion for taking to lunch the next day)

500g chicken, diced
2 lemons, rind finely grated and juiced
4 spring onions, finely chopped
a sprinkling of dried chilli
a handful of finely chopped peanuts
a selection of stirfry veg (I use frozen so sue me!)
1 tablespoon brown sugar, mixed with,
1 tablespoon fish sauce, mixed with
1 tablespoon oyster sauce in a cup.

Marinate the chicken in the lemon juice, rind, spring onions and chilli for a few hours. This makes it easy to prepare ahead of time.
Heat the wok up extra hot and fry the mixture in a little cooking oil in batches until golden and cooked through. Add the stirfry veg, cook and then add the mixed sauces, cook until heated through.
Serve over jasmine rice with the peanuts scattered on top.

Citrus chilli pork with cashew nuts.

500g pork fillet, finely sliced
2 small red chillis (I have been known to use a sprinkle of dried instead)
6 spring onions, chopped
1/2 tsp cumin
1/2 tsp tumeric
2 tbs fish sauce
juice of 2-3 limes
2 tsp palm sugar (easily substituted for brown sugar)
2 tsp corn flour
1/2 cup roasted unsalted cashews

Mix the pork with the spring onions, 3/4's of the lime juice, chilli and cumin and tumeric and allow to marinade.
Heat the wok up to sizzling and stirfry the pork in the oil in batches until browned.
Return all the pork to the wok.
Mix the remaining lime juice, fish sauce, sugar and corn flour in a cup and pour into the wok.
Add the cashews and stir until the pork is cooked and the sauce has thickened (approximately 3-5 minutes)
Serve over fragrant jasmine rice.

Also good are the following from my food blog http://tillwemeatagain.blogspot.com
• Pasta e Fagioli - good hearty CHEAP pasta soup meal which keeps well for leftovers http://tillwemeatagain.blogspot.com/search/label/Aussie%20Pasta%20Soup.
• Tagliatelle with chicken, herbs and mushrooms http://tillwemeatagain.blogspot.com/search/label/Tagliatelle%20with%20Chicken
• Pork and ginger stirfry http://tillwemeatagain.blogspot.com/search/label/Pork%20Stirfry%20with%20Green%20beans%20in%20a%20Ginger%20sauce.
• Creamy chicken with pesto sauce http://tillwemeatagain.blogspot.com/search/label/Creamy%20Chicken%20Pesto%20Penne

And from the amazing Margi, sage words and a killer focaccia recipe:

My go-to cheapie recipe that everyone enjoys is pizza. All you need is flour, water, yeast, cheese and some toppings.

A cost-cutting strategy for me is to make my own foods from scratch at home. For example, take hummus. That crap comes in a small tub and they want five bucks for it at the grocery. Or, I can make a HUGE batch at home with dried chickpeas myself. You can even cut out the expensive tahini, but I think it adds just the right flavor (but I like much less than most people).

MargiÂ’s Homemade Hummus:

Dried chickpeas
Garlic
Fresh lemon juice
Tahini
Olive oil

I add: sun-dried tomatoes (not in oil) and roasted red peppers but these are strictly optional. Also, pine nuts are optional.

Prepare the chickpeas by soaking overnight or quick-soak by sorting and covering with water, then boiling for two minutes, covering and letting stand for one hour. Drain soak water, add fresh water to cover and then simmering for 1.5 hours or until tender. I add garlic to the pot for some flavor.

When the chickpeas are cooked and cooled, process them in a food processor or blender until smooth. Add the following ingredients, blending well to incorporate – adding more or less to your taste:

1 tsp minced garlic
2 tbsp lemon juice
¼ cup tahini
Drizzle olive oil

I add more lemon juice, less tahini, and the aforementioned sun-dried tomatoes and roasted red peppers from a jar – and then drizzle a little olive oil and the red pepper “juice” to smooth the whole mess together.

Garnish with pine nuts for serving. Enjoy with pita bread, pita chips, bagels, bagel chips, crackers, fresh veggies, whatever. Yum.

I have received permission from Tara, the recipe author, for her delicious and yummy foccacia recipe. I have used this recipe several times and you can adjust it to your tastes, make it thinner and use as bread for a foccacia sandwich, or top it with pizza-style toppings and microwave for a snack. With a salad, this could easily make a low-cost meal thatÂ’s delicious and nutritious, too!

Her blog entry is here.

The link to her receipe here.

INGREDIENTS:

* 2 3/4 cups all-purpose flour
* 1 teaspoon table salt
* 1 teaspoon white sugar
* 1 tablespoon active dry yeast
* 1 teaspoon garlic powder
* 1 teaspoon dried oregano
* 1 teaspoon dried thyme
* 1 teaspoon dried basil
* cracked black pepper
* kosher salt
* 1 cup + 2 tablespoons water
* 3 tablespoons olive oil
* 1 tablespoon grated Parmesan cheese

DIRECTIONS:

Making by hand:
1. In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and a pinch of black pepper. Mix in 1 tablespoon of olive oil and water.
2. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.

Making in bread maker:
1. Pour water and 1 tablespoon of olive oil into bread maker pan. Add salt, sugar, garlic powder, oregano, thyme, basil and a pinch of black pepper. Make a well in the center and pour 1 tablespoon active dry yeast or bread maker yeast into it.
2. Turn on the dough only cycle on your bread maker. Check the dough on the first kneading cycle to see if you need to add more water because itÂ’s too dry or add more flour because itÂ’s too sticky. Add sparingly until the dough is the right consistency.

For both methods:
3. Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Make dimples on the top by pushing your fingers down into the dough. Brush top with olive oil. Sprinkle with Parmesan cheese, cracked black pepper, and a good pinch of Kosher salt.
4. Bake in preheated oven for 15 minutes, or until golden brown. Serve warm with a side of high quality olive oil and cracked black pepper for dipping.

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