Often times, I set out to do something on the impulse that the "thing" will be exciting, revolutionary, informative, and fun...turns out to be a complete disappointment since I never really follow through with it. The "thing" just got forgotten and uninspiring. I'm talking about my last attempt with starting my own food blog.
This time will be different! This time I have a plan! This time, I have no choice since I just said that it will be different :). In all seriousness, I do have a plan of action this time around and I believe that the process will motivate me enough to keep up with it and keep this blog alive as long as I can.
This blog is about me wanting to cook my way through the world's recipes and saving money along the way. My philosophy is that good food does not have to cost you an arm and a leg; good food is about traditions, good-fresh ingredients, and what you do with those ingredients. It really upsets me when I have to pay $25 for a plate of "Italian" pasta at some wannabe high-end Italian Bistro (you know who you are), when I know that the same pasta dish would be considered as "peasant" or an everyday meal to some real Italian family. It pisses me off even more when that pasta dish sucks and I know full well that I can make it better, and less expensive.
Why foods from around the world? Why not? I get so bore with eating and cooking the same thing, it's time to broaden the horizon a bit. Besides, I'm very curious to see what other regions of the world have to offer to us in terms of foods. There has to be more to Indian cooking than "curry" or what we believe is "curry". What about Mexican cuisines? Did you know that nachos is an American invention? I'm interested in digging deeper to find the foods that we would considered as "homemade" or "grandma's cooking", foods that we would love to eat when it's cold outside, and chicken noodle soup just won't cut it anymore.
So here's what I'm going to do and how I'll do it:
The challenge: To cook and experiment with foods from all regions of the world on a frugal budget ($50 a week).
The purpose: To save $$ while eating well, and maybe learn a trick or two along the way.
Time frame: 1 year. I work well when there's an end date, even if that end date is flexible.
The end result: Hopefully a well-rounded collection of recipes from all over world, and some extra cash in my savings (these are hard times you know).
This weekend I will gather some recipes and do a little shopping (have to get started on my Christmas list as well); the next post will be my first step into a new (and frugal) culinary journey. Can't wait to start ...
Good luck with this challenge! You mentioned in your post on LinkedIn that you're looking for inexpensive Greek recipes; this should be easy! I subscribe to a cooking group on Yahoo Groups, called "Ethnic Regional Cooking", and I've found so many recipes there for meals from every region/country in the world, I think.
ReplyDeleteHere's a good one to get you started, not from the group but rather from the Charleston, SC, Post and Courier newspaper. Have fun with it!
Salata me Roka
(Roasted Fennel Salad)
Recipe By: “Popular Greek Recipes”, by Mary Larry, et. al., posted in the Post and Courier, Charleston, SC, by Audrey Clarke-Pounder, March 4, 2009
2 small fennel bulbs, cut into wedges
1 sweet potato, peeled and chopped
6 shallots, peeled and chopped
2 T. olive oil
3 oz. arugula
5 oz. frozen whole green beans, cooked
2-3 T. balsamic vinegar
salt and pepper, to taste
1/4 C. feta cheese, cubed
In an 8x8-in. baking dish, combine the fennel, sweet potato, shallots, and olive oil. Toss together, and then spread evenly in the baking dish. Bake at 350oF for 30-35 minutes, or until soft and caramelized.
Let the mixture cool for 10 minutes. Meanwhile, combine the arugula, green beans, and balsamic vinegar in a salad bowl. Season with salt and pepper. Add the roasted vegetables and toss lightly. Sprinkle with the feta cheese and serve.
Makes 2-4 servings.
Thanks Ellen! This recipe sounds delicious and I will give it a try. I'll post it, along with pictures when all said and done.
ReplyDeleteI've found two other recipes that I would like to try out as well (Lamb Fricassees with Avgolemono Sauce and Kotopoulo Me Bamies), I'll let you know how they turn out soon!
Thanks again for the great suggestion.