Too Thrifty Chicks

Think.Thrift.Create

Too Thrifty Cooks: A thrifty cooking series

6 Comments

Photo Dec 17, 11 10 21 AM

As you all know the Too Thrifty Chicks cook almost everything as part of Operation Do Better. I’m qualifying that “everything” with “almost” because the summer months have us all off kilter. The weather is warmer and we’re often away from home and under prepared to NOT eat out. Sad but true.

We’re trying to pull ourselves back from the eating-out brink by cooking for the week on Sunday because really it’s too hot to fire up the stove more than once or twice during the week. So we’re starting this cooking series to force ourselves to plan what we’re going to eat each week and to hold ourselves accountable for one of the most important things we do — EAT!

The goal is to cook enough food to last through at least three or four meals that we are willing to eat multiple times during the course of the week.

To kick off the first week we’re focusing on a few staple recipes that are not only tasty enough to eat multiple times.

On the menu and our plates this week:

Fish  and Shrimp Tacos: This is a favorite at the thrifty palace. Saute  your fave white fish and shrimp with some creole seasoning until fish flakes and shrimp has that pink/orange hue. I take a package of broccoli slaw (we added some fresh fennel and cilantro) and dress it with whatever concoction I come up with because I never make the dressing the same twice. This last time it was honey, rice wine vinegar, Dijon mustard and some left over Asian dressing from the fridge that likely had ginger and soy sauce in it. Trust me. It works.

IMG_5252

Vegetarian Tamales: We posted this recipe here before, but we found the masa to be tasty, but a little bit bland for our tastebuds. I found this amazing recipe posted by Natalie over at Tasty Kitchen Blog, and decided to pump it up in a few ways. One, I added cumin, chili and garlic powder until I could smell it wafting from the masa. We like things spicy, so if you don’t, you might want to stick to the recipe. Two, I chopped up some frozen corn kernels and added it to the mix. We had corn in our masa last time and really liked it. Three, I added some pepper jack cheese to the mixture too. We really like cheese. Four, I chopped up a bunch of greens we had on hand and actually added that to the masa too. We have a lot of greens from the CSA where we get fresh veggies and needed to use them before they go bad. And five, we used the veggies we had on hand for our filling, which included a lot more greens and jalapenos.

Crock pot Black Beans: We eat so many black beans that we now buy them dry and cook them in our crock pot. We quick boil them and then toss them in the crock pot with a little salt, cumin, garlic and chili powder.

Classic Israeli Salad: This is a new one on us. We love tabbouleh, but when I saw this recipe in my inbox from Vegetarian Times I knew it was right up our alley. We already had the ingredients on hand because we intended to make tabbouleh, but the bulgur wheat we purchased this time came out looking scary, and neither of us wanted to touch the stuff when it was ready.

So that’s what’s on tap for the rest of this week. If we need a quick meal like we did Monday, black beans plus rice is quick enough and if we run out of that there’s always pasta or homemade pizza. What are you eating this week? Got recipe’s we should try? Let us know down in the comments section and maybe we’ll give it a whirl. Better yet, we take dinner invites too. 🙂

Until next time…

— R&R

Advertisements

Author: M. Ricks

One half of the blogging duo known as the Too Thrifty Chicks.

6 thoughts on “Too Thrifty Cooks: A thrifty cooking series

  1. This is a great plan. Some days I wish it was more than just me at the house. It is much easier to cook for two than one. But I am learning. Anyway, check out my website for an item call Deep Covered Baker. It has saved me from eating out. I can cook a whole chicken in 30 minutes in the microwave while steaming some veggies on the stove. This is my go to meal when I don’t have a plan. Then I can eat off the chicken for a few meals with different veggies. After that I make sandwiches or chicken salad. I have 152 plus recipes for that kitchen tool. It is great! Good luck with you plan.

    Like

    • Thanks for the info lady. Another way to get around just cooking for one is to get your friends together on say a Sunday, cook something together that stretches like a soup, casserole or tamales. Eat some together and everybody take some home. It’s a great excuse to get together!

      Like

  2. I love it!!! You are great cooks…I’m working on my skills!!!!

    Like

  3. Pingback: Too Thrifty Chicks Cook: A twofer with three ingredients | Too Thrifty Chicks

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s