Frugal means getting the most out of your money. We often think of it as penny-pinching or cheap, but it really means using a product to its best advantage. So if you buy broccoli, don't discard the tough stems. Simmer them gently in water and make broccoli cheese soup. Get two meals instead of one. You might save one stalk with the pretty green top to chop up in the soup.
There are lots of ways to get more out of what you buy; it's like increasing the gas mileage by driving at the right speed. You might make the best-ever soup stock by putting all the peels from carrots and onions in a pan with the scraps of meat you trimmed from a steak or roast and simmering it for an hour. Add whatever you have like a little celery or leftover green beans. You might add some pepper or bay leaves or cilantro or parsley. Simmer at least an hour, maybe more. Then strain it into a jar and put it in the fridg. If it is going to be a while before you want to make soup, pour the stock into an ice tray. After it freezes, put the cube in a plastic bag and store it in the freezer. Be sure to label the bag. I promise, you will forget what it is for if you don't.
When you are ready to use this example of your frugality, cut your soup meat into bite sized portions, coat with flour, salt, and pepper. Brown them in a small amount of olive or vegetable oil. Add the stock. You might have to add more water. Add chopped onions, peppers, potatoes, carrots, celery, cabbage, or spinach, or any combination you like. Simmer for 30 to 45 minutes. Stir often.
Season to taste. Serve with croutons made from stale bread, or cornbread, or French bread, or saltine crackers. Be frugal--use whatever you happen to have.
You will find that you can make a huge variety of soups or casseroles with the same basic stock made from scraps and leftovers. As you practice this ritual, you may become very adept at combining different or unusual ingredients for a new taste experience. Sample in small bites before you add it to the whole pot.
Frugality is the goal!
There are lots of ways to get more out of what you buy; it's like increasing the gas mileage by driving at the right speed. You might make the best-ever soup stock by putting all the peels from carrots and onions in a pan with the scraps of meat you trimmed from a steak or roast and simmering it for an hour. Add whatever you have like a little celery or leftover green beans. You might add some pepper or bay leaves or cilantro or parsley. Simmer at least an hour, maybe more. Then strain it into a jar and put it in the fridg. If it is going to be a while before you want to make soup, pour the stock into an ice tray. After it freezes, put the cube in a plastic bag and store it in the freezer. Be sure to label the bag. I promise, you will forget what it is for if you don't.
When you are ready to use this example of your frugality, cut your soup meat into bite sized portions, coat with flour, salt, and pepper. Brown them in a small amount of olive or vegetable oil. Add the stock. You might have to add more water. Add chopped onions, peppers, potatoes, carrots, celery, cabbage, or spinach, or any combination you like. Simmer for 30 to 45 minutes. Stir often.
Season to taste. Serve with croutons made from stale bread, or cornbread, or French bread, or saltine crackers. Be frugal--use whatever you happen to have.
You will find that you can make a huge variety of soups or casseroles with the same basic stock made from scraps and leftovers. As you practice this ritual, you may become very adept at combining different or unusual ingredients for a new taste experience. Sample in small bites before you add it to the whole pot.
Frugality is the goal!
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