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Archive for the ‘Food Stamp Cuisine’ Category

Sometimes, you don’t have a lot to work with.  The vegetables left in the refrigerator have seen better days, and you might not even have clean dishes.  In that case, vegetable frittatas are an easy fix.

Ingredients:

The good parts of some kind of vegetable scavenged from the back of the refrigerator:  this time, it was eggplant and calabacita squash. Zucchini, tomatoes and mushrooms would also work well. (more…)

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Very occasionally, my local H.E.B., will make me cry. 

The first time was when I realized that they had labeled every gluten-free thing in their store on 36th street, right down to the generic mayonnaise.  Today was yet another teary-eyed moment in the grocery store, because they now sell this:

What is it?  It’s gluten-free H.E.B. brand pasta, and it’s $2.00 a bag. Why is it so important?  It means that if you have $6.00 in your pocket, you can walk into your local grocery in Texas, and walk out with a jar of generic pasta sauce, a container of parmesan, and a package of pasta, and feed a family in about an hour, just like someone who is not gluten-free.

Ingredients:

1 package store brand gluten-free pasta

1 jar spaghetti sauce (I used Newman’s Own.  They support nice charities like camps for kids.)

1 container parmesan

(more…)

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Faux Pho

In life, as in cooking, it’s good to work with what you have.  In this instance, that means Pho.  Pho is a Vietnamese rice noodle soup that involves lots of spices, ingredients and time.  Thankfully, being gluten-free makes you a bit of a fearless eater, so I’ve eaten this in divey restaurants where the ingredients were, shall we say, “varied.” (more…)

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O.k.  I’ve officially become one of those weird people that takes picures of their breakfast.  However, this particular recipe has a lot of things in it that were basically cheaper.   Everything in this sandwich was either in season, bought in bulk, or rescued from inedibility.)

Ingredients:

Romaine lettuce:  this had gone bad on the outside.  When that happens, just remove the exterior leaves;  if it’s slimy, it’s not edible;  not slimy–probably still good.  (I don’t eat salad at home.  It’s my adaptation to being gluten-free, anywhere in public, so, at home?  No salad.)

(more…)

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I’ll admit it:  a lot of the food on this blog is me showing off–I spent a year or two writing an unpublished cookbook on weekends and some nights, teaching myself to make anything gluten-free.  What I eat every day, though, is sometimes something entirely different, and cheaper.  This is one of those recipes.

(more…)

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And then there are days you just don’t want to cook:  you wake up too early, and there are too many early morning phone calls, some of them even from people not related to you. That’s when it’s time for some comfort food.  (So, of course, it involves bacon.)

(more…)

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It’s potato salad. You were expecting design miracles?

One of the keys to making food really cheap is to mix expensive and inexpensive ingredients.

Also, if you’re cheap and gluten free, I have one word for you:  potatoes.  I’ll even put on my kerchief so I look like the Irish potato farmers I’m probably descended from.  (Not a good look.)

I put this recipe together after I’d been in court all morning–Wayne’s DWI is going to trial soon–so the potatoes were ready by midnight. (more…)

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