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Clemson Extension plant guide and peppers seeds.
We recently added a blog post to our new website, Urban Veggucation that explains why we've given up coupons for seeds saving (Adios Food Coupons, Aloha Obnoxious Homesteader).

Meals have more meaning and flavor when they ingredients are homegrown. Just yesterday, AJ decided to make a meat free variation of his spaghetti recipe that included carrots, dandelion greens, Swiss chard, and a variety of heirloom tomatoes freshly picked from the garden. Very tasty indeed.

 
As promised,  here's our homemade coleslaw from the cabbage that what was on sale.  We chopped up and added  fresh carrots and broccoli from an earlier purchase.  Talk about good!  I don't like washing dishes so this will all mix up in one bowl.  Making recipes from scratch not only saves money in the kitchen, but also helps in your garden too.  Veggie scraps normally end up in our compost pile or as food for our hens and the seeds from the peppers can be dried and used in the garden. 
  • 3/4 cup fat free mayo
  • 2 Tbsp mustard, any variety
  • 3 Tbsp vinegar
  • 2 Tbsp sugar or 1-2 packets sugar substitute
  • I head cabbage, thinly sliced
  • 2 whole carrots, washed and chopped into small pieces
  • 2 head of broccoli, washed and thinly sliced
  • 1 bell pepper, thinly sliced (optional)
In a large bowl mix the mayo, mustard, vinegar and sugar.  Add chopped veggies and toss.  Crunchy veggies are better for you, so you can eat this coleslaw as soon as its mixed.  If you like your coleslaw with more dressing, just double the dressing recipe and add a pinch of salt. Allow it to chill for about 3 hours.

This recipe only used one head of cabbage, but we bought 4.  So we used the rest for my husband's cooked cabbage and a stir fry.  Check back for those recipes.
 
Coupons or not, serving processed food straight from the can isn't an option for me and my family.  Its easy to turn that bargain into a masterpiece.  You can do a lot to improve on the original.  In tribute to Jamie Oliver's Food Revolution, here's how we pimped our pasta.
 
Issue #1: Flavor

1 Tbsp vegetable oil
1 onion chopped
1/2 yellow pepper, washed and chopped
2 roasted red peppers, chopped
1 tsp celery seed
1Tbsp Italian seasoning
2 tsp beef base

Saute onion and peppers in oil for about 5 minutes.  Stir in seasonings and beef base.  Add 1/4 cup hot water to pan and cook another 3-5 minutes adding more water as needed to keep from burning. *Red wine, spinach, olives, squash, eggplant, sliced carrots would have all been great additions too.

Issue #2: Broken ravioli
I know how to add flavor to the sauce, but how do I get the pasta out intact?  Heat water to boiling in a small stock pot and turn off heat.  Place cleaned unopened cans in water for about 10 minutes.  Remove from water with tongs.  Allow cans to cool for a minute or two and out they come!

Empty cans into pan.  I set ravioli to the side and combined canned sauce with my onion and pepper mixture. Lower heat to simmer. Then pushed sauce to the side and arranged ravioli in single layer in the pan.  Simmer for another 5 or so minutes, top with a tiny bit of cheese and you're done.



Easy Recipes for Cheap Living
Last Updated November 26, 2010
Web Site Content by Mrs. Germaine Jenkins (gwhiz@germainesolutions.com)
Easy Recipes for Living Well on a Budget