Frugal Cooking

I’ve mentioned elsewhere that I started this blog to keep track of recipes that I come up with that I want to be able to make again. This curry recipe is one of those. It’s an Indian-style curry with lots of inflammation-reducing (hence, “incredible shrinking”) ingredients like turmeric, ginger and garlic. These ingredients are known to help reduce pain in those suffering from arthritis and fibromyalgia. It’s also super low in carbs and really satisfying.

I’m obsessed with classic dishes. I’m not talking about handmade plates. The classic dishes I’m talking about are those regional recipes that are so ubiquitous in their area that life just couldn’t be the same without. One of the best examples in the US is chili. Even if you aren’t a big chili fan, you still have to admit that chili has become an integral part of American culture. So when I find a classic dish that I’ve never had before, I get excited- and obsessed with trying to recreate it. That’s what happened when I had the Northern Thai dish Khao Soi.

It seems that with the economy down and continuing to slide further, many people are jumping on the frugal bandwagon. I’ve seen many articles lately about people saddled with credit card debt who turn to frugality to eliminate their debt and stay debt free. Even folks without a ton of debt are turning to frugality to live a better life for less. It seems chileheads are no different.

I can’t say enough good things about beans. Beans are cheap, healthy, tasty and I love beans. While the most frugal beans start dried and are usually soaked overnight before boiling for a couple of hours. If you’re trying to put together a meal for pennies a serving, dried beans are a good place to start. Sometimes inspiration hits me and I can’t wait 24 hours for dried beans to be edible. That’s when I turn to canned beans for the following stew recipe.

If you thought this post was about what to do with a bunch of leftover moussaka from your last Greek cooking extravaganza, you’re going to be disappointed. If you make moussaka right, there won’t be any leftovers anyway. If you haven’t made or had moussaka before, you’re in for a real treat.

Soon after this trip to Hawaii, I decided to make kalua pork at home. I read many recipes, many of which involved some process nearly as complicated as the traditional method.