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Wednesday, April 10, 2013
Five thrifty food tips from Mama Squirrel
Well, we are not broiled-chop people, but you get the drift. My own "little old dependable thing" for meat has usually been putting whatever-it-is on a layer of sauerkraut, and either baking it or slow-cooking it. I have an "old dependable" basic muffin recipe, a meatloaf recipe that suits us, a favourite way of making macaroni and cheese, and a few other fall-back, no-fail things that keep us functioning.
2. Seasoning: the above-mentioned pasta dish could have been very flat, but I used the spaghetti seasonings here (more or less--less sugar), and added beef broth as part of the liquid. If you're using low-or-no salt ingredients (such as no-salt-added tomatoes) and a little salt isn't a medical problem, then you might want to check for that.
3. Don't put things in that don't belong. We had some gravy left over from the roast beef, but that would have made the spaghetti sauce taste terrible. It's not a crime not to use every last available ingredient.
4. Colour. Seventh-grade home ec teachers love this one, but it's true. Sometimes you can't help the food at your meal being mostly one colour, but if you can add a bit of contrast (even if it's frozen peas), it cheers up the plates. Some vegetables lose colour in cooking, so you might want to add them (or cook them) at the last minute.
although many people obviously disagree with me on that). Beef-Mushroom Pasta Skillet sounds good; Beef-Turnip Pasta Skillet, no.