When Fat-Free Makes No Sense And Other Paradoxes
Have you ever contemplated the irony of “Fat-Free Sour Cream”? I mean, really, cream without fat??? I’m always curious about how these oddities exist, so I checked the label. Apparently they should be calling it “Low-Fat Guar Gum,” but I’m guessing that wouldn’t fly off the shelves.
My point is, some concepts by definition exclude others. Last summer, after creating only one post in what was supposed to be series about real food on a budget, I started to believe those two terms were mutually exclusive as well. To be more accurate, I knew it could be done, but I was not willing to eat beans and lentils everyday.
Fast forward a few months. Trimming our budget has become more of a priority, so beans and lentils it is . . . or so I thought. After reading the Food Stamp Challenge series at Nourished Kitchen, I was inspired. Jenny convinced me that we could save a lot of money and still eat very well. And the best part? I’ve discovered recipes that are cheap and quick. Perfecto. Here are three of my favorites:
Rich in B12, phosphorus, selenium, manganese and other vitamins and minerals, this simple dish is ironic in it’s own way. It’s brown, muted tones remind me of a peasant meal, but the delicate flavors are decidedly aristocratic. My family loves it, even Daddypotamus although he’s practically declared under oath that he doesn’t like seafood.
The fresh mussels at Whole Foods were a little more than I wanted to spend (maybe they are out of season?), but I found some raw chopped clams in the freezer section for $5/pound.
Throw the ingredients together will take 10 minutes max. Just bake for 40 minutes and voila! To get the recipe, download the Meal Plan at the end of this post.
This sounded so gross to me I almost didn’t make it, but I figured it had to be better than lentils and I was so . . . right! This hearty stew is comfort food, pure and simple.
It’s also oh-so-simple to make and will be making regular appearances on our dinner table.
And Hannah, if you’re reading this, I like YOUR lentil stew. For some reason I just can’t get the hang of making them myself.
To get the recipe, download the Meal Plan at the end of this post.
Kimi at The Nourishing Gourmet won praise from Daniel and Katie for a light, airy take on the classic omelette.
For me, the egg/jam combination wasn’t quite right. I added some butter and that helped, but when I make these again I’m going to top mine with cheese.
On the upside, these were really fun to make and beautiful to serve. Check out the recipe here.