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What Is A Economical Meal? - Yahoo Recipe Search
Food52The French love simple soups. Dinner is often a hot bowl of soup with a piece of crusty bread. I make a lot of fresh pea soups using humble frozen petite peas. They're economical, fast, easy and just great to keep in your freezer for spur of the moment meals. This is a good recipe to have around the holidays when you're pressed for time and tired. Think about making it after the holidays, when you're in need of something nourishing and green. The sunny Thai flavors and bright springtime color are welcome during winter. The pea soup takes under thirty minutes to prepare. It's spiked with creamy coconut milk and Thai green curry paste, creating a lively soup with a lovely texture and a complex flavor. The soup works because the coconut milk tones down the heat of the curry paste. The peas add a subtle sweetness. Creamy, sweet and spicy with the pop of some whole peas thrown in at the end. Finish it with a sprinkling of unsweetened shredded coconut. Fresh mint or basil and a squeeze of lime juice are welcome too. Some Notes Petite peas are what you want in this recipe. They're easier to blend into a creamy soup. Maseri green curry paste. It comes in small convenient cans, It has a well rounded flavor with no bitter aftertaste. I like it best. The link for this brand is included in the recipe. I find two scant teaspoons of this paste to be pretty spicy. But cut back to one teaspoon if you don't want a lot of heat. You can always stir in more at the end but you can't take it out. I also love Rapunzel No Salt Vegetable Bouillon. It has a pure, clean taste. If you can't find it then substitute your favorite bouillon or omit the bouillon and just use water or use the same amount of your favorite vegetable broth or stock. If your bullion or broth has salt, then adjust the salt in the recipe. I use a little full fat coconut milk here for it's creamy texture. Don't shake the can. Start with 1/3 of the can, taking some of the coconut cream that settles at the top. It will give the soup a lovely texture.Food.comGood ole potato pancakes..what could be better, quicker and more economical? This delicious simple recipe makes a meal, or an appetizer. Try this out on your family...Food NetworkConstruction at Zahav took place during the dead of winter 2008. Since there was no heat in the building, our contractor, Ofer Shlomo, brought in propane-fired space heaters to keep his crew from freezing. The heaters were cylindrical, with flat metal tops — perfect for heating up a frying pan. And so, of course, Ofer made shakshouka. Shakshouka is a simple and quick North African dish of eggs poached in a spicy stew of tomatoes and peppers that packs a punch. It's a great, large-format brunch dish to feed a crowd. Shakshouka is another great example of a dish that came from elsewhere but is now essential to Israeli cuisine. (On a recent trip to Israel, I even had shakshouka at a gas station diner.) Much of this has to do with economics. Tomatoes and peppers grow year-round in Israel, and eggs are an inexpensive source of protein. Shakshouka became an economical way to create a nutritious and flavorful meal. Shakshouka is a stovetop dish, and that ease of preparation contributed to its popularity. It's also a very fun word to say. This recipe is a very straightforward version, but shakshouka can be bedazzled with all sorts of things, from merguez (or any other sausage) to feta or Parmesan cheese. It's easily scaled up or down depending on your crowd. But the most important question: What kind of bread will you choose to sop up every last drop of sauce?
