Creativity in the area of cooking has found motivation lately in three goals: 1) like Emily, we are eating at home more and 2) I really want to stay in our grocery budget. 3) we need lightbulbs. I'm not kidding. Our bedroom ceiling light has been out for a month and we just lost the lights in the kitchen. The reason this impacts my cooking is that lightbulbs get paid by the grocery budget. So if we have money in the grocery budget, we have lights in the house.
As a result of these goals I, too, am cooking things I have not often cooked before - from scratch. Meals I'm excited to try in coming week: roast chicken and then broth I can make after, black bean soup, some kind of pork chop/cous cous meal cooked in my dutch oven that I have not determined yet. I'll keep you posted. It might be the failure meal for the week!
By the way, I discovered a website called www.cheapcooking.com that has some great ideas on simple and inexpensive recipes.
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4 comments:
Isn't it fun using one item (like the chicken) for two purposes (dinner plus chicken broth for later). It just makes you feel so resourceful, healthy and self-reliant...
That is exactly how I feel - very resourceful and self-reliant. Half the chicken is going into enchiladas later this week, and the broth is going into a sausage-lentil soup today.
How do you make the broth?
I did this too - roasted a chicken, and we ate half of it as roasted chicken with roasted carrots and potatoes and made gravy. Then put the rest in chicken pot pie. Yum!
To make broth:
Get all the meat you want to off the chicken
Put the carcass in a pot. Cover with water. Add in a carrot, celery, salt, pepper, whatever you want.
Boil, then simmer for a few hours.
Strain and put into a container in the frige. Next day, skim the fat off the top. You can then use the broth or freeze it.
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