Here’s a previous post that ran in 2012, when my kids were younger…but still a favorite here at TFF!
Homemade ice pops are tasty, inexpensive, and healthy. Here are some versions to try this summer. Continue reading “Make It Monday: Frugal & Frozen–Refreshing Homemade Ice Pop Recipes for Summer”
What do you do with a handful of leftover tuna, chickpeas, dried cranberries and almonds? Well, if you’re trying to whittle down your waistline and cholesterol — mix it together and have it for lunch (with a bit of salt, pepper and tablespoon of lemon juice). It was one of the best lunches I have had in a long time, and I’m feeling more energetic than ever. Continue reading “What’s for Lunch? Low-Glycemic Leftovers”
Hi everyone, okay, I HAVE to try this! Love the recipe and photos. I love falafel, but haven’t made it myself yet. Enjoy and I’ll let you know when and if I do make it…Here’s the link: http://imgur.com/a/7lDi6
I wanted to see for myself just how much boneless chicken breast I’m really buying for my money after all the fat is cut off the poultry. It’s a bit of an eye-opener. Continue reading “How Many Pounds of Boneless Chicken Do You Really Get for Your Money? (Not meant for the queasy…)”
The Tightwad’s Notebook–Lesson 13: When Money is Tight, Get Creative in the Kitchen
This is a basic lesson I learned years and years ago from The Tightwad Gazette. It was one of author Amy Dacyczyn’s basic tenets in her life. Instead of getting anxious when your bank account is lean, get creative. Continue reading “The Tightwad’s Notebook–Lesson 13: When Money is Tight, Get Creative in the Kitchen”
I have been making this pizza regularly, since 2008, after reading Barbara Kingsolver’s Animal, Vegetable, Miracle. I downloaded her recipe and have it taped to the inside of a kitchen cabinet.
For our family, it rolls out to make two 16-inch thin crusts. (I also use this dough recipe for Stromboli) Make personal pizzas and have your children take turns rolling out the dough!
In the time it takes for the dough to rise (for 30 – 40 minutes), your pizza sauce will be done. I use award-winning chef and contributing writer to “Cooking Light Magazine”, Deborah Madison’s recipe:
Tomato Sauce for Pizza, from Deborah Madison’s Vegetarian Cooking for Everyone
2 Tablespoons olive oil
2 garlic cloves, thinly sliced
1 28-ounce can crushed tomatoes in sauce
salt and pepper to taste
Warm the oil over medium heat in a wide skillet with the garlic and a little black pepper. Add the tomatoes and a pinch of salt. (On my stove, I lower the heat so that the tomatoes don’t splatter.)
Cook, stirring every now and again, until the juices are evaporated (reduced) and the sauce that remains is thick enough to mound on a spoon with no surrounding watery liquid. (Again, on my stove, I adjust my burner dial to between 3 and 4. In 30 – 40 minutes, the sauce is nice and thickened. Remember that the sauce needs to be fairly thick, or the crust will come out soggy. You can totally do this. It takes time to figure out what settings work best on your stovetop, that’s all.)
Enjoy saving money eating your own homemade pizza!
~Aimee, TFF
Two Frugal Fairfielders 