Be Thrifty because I'm always looking for ways to save a buck. Overall I enjoyed it. Even if you've been living the thrifty lifestyle, there are still plenty of great tips. I think this would be a great book to give a new homeowner since there are tips for how to make your own small repairs. Or a new parent since there is a chapter on saving money with kids. I found the food section the most useful to me. And I wanted to share two recipes that I gleaned from Be Thrifty.
First up, Pasta e Fagioli (adapted from Be Thrifty):
2 tsp olive oil
1/4 onion, diced
2 cloves garlic, finely diced
3/4 cup of diced carrots, zucchini, and/or celery
3 cans vegetable or chicken broth
2 cans died tomatoes
1 tsp dried Italian seasoning
1 can kidney beans
1 can garbanzo beans
1 cup of small pasta like macaroni (I used cheese tortellini)
salt and pepper to taste
1 tsp of red pepper
the rind of a hard cheese like parmesan
Add garlic, broth, canned tomatoes (with juices), red pepper, and Italian seasoning to pot. Cover and bring to a boil.
Once soup is boiling, add pasta. This is also when I added the rind. This is something I learned about in An Everlasting Meal. The rind add flavor and depth to the soup. It's a great way to use up all the cheese. If you don't have a rind laying around, I asked my cheese monger at Whole Foods who gave me a rind for free.
After the pasta is soft but not al dente, add the beans and bring to a boil again. Cook til pasta is al dente. Serve with crusty bread.
This soup made 6 Linda sized servings. I had it for lunch the following day. The pasta started to disintegrate. I would try to eat it the day of and the next day at the latest. This would be awesome at a potluck.
Better Than Canned Tomato Soup (adapted from Be Thrifty):
2 tbs butter
2 tbs olive oil
1/4 cup diced onions
3 cloves garlic, finely diced
1/2 tsp allspice
6 cups chicken or vegetable broth
2 cans plum tomatoes, chopped
1 tsp sugar
salt and pepper to taste
Add broth, tomatoes, and sugar. The original recipe called for the tomatoes to be drained which seemed wasteful to me. I drained some of the juice but not all of it.
Bring soup to a boil then reduce to a simmer for 20 minutes, pot partially covered. Then let cool. Either puree the cooled soup in batches in a blender or use an immersion blender. Blend til smooth. Serve with grilled cheese sandwiches.
It was better than canned tomato soup. I was surprised there was no cream in it. I would make this again and again.
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