These are so, so, so, good. Ingredients 2 portobello mushrooms ($2.99) 1 cup plain breadcrumbs ($0.35) (For the marinade) 2 tbsp. apple cider vinegar ($0.20) 3 tbsp. ketchup ($0.30) 2 tbsp. bbq sauce (store bought or your own) ($0.30) 1 tsp. worcestershire sauce ($0.10) 1 tsp. mollases ($0.12) Step by Step 1. Preheat… Continue reading BBQ Breaded Portobello Bites- $4.36 recipe/$0.24 per slice
I’m at that perfect storm age where a lot of people I know finished graduate school a couple of years ago, and about half of the rest of my friends are seriously considering it, or in the middle of their studies now. We’re a financially unique sliver of a generation because most of my friends… Continue reading Beyond a Bachelors: Master’s Degrees, Liberal Arts, and Earning Power
It’s time for one of my favorite frugal challenges, No Grocery Shopping Week! Every couple of months I like to use up all the odds and ends in my pantry and create a week’s worth of meals without hitting the stores. I’m planning a trip to Costco soon, so I like to save some money… Continue reading Frugal Challenge: No Grocery Shopping Week!
This recipe reminds me of many of the recipes I see in my old recipe books from the 50s- which seem to have a peculiar fondness for canned vegetables and cream of mushroom soup. I’ve made this a bit healthier by using fresh mushrooms cooked in olive oil and parmesan cheese rather than high sodium… Continue reading Tossed Tuna Pasta – $8.04 recipe/ $1.34 serving
Cutting down your budget can seem like a daunting task, especially if you have no idea where to start. There are many items that most people assume are necessary, or that cannot be cut down. Everyone has different priorities, so everyone’s budgeting is different- but here are a few easy places to start your budget… Continue reading The Average American Family’s Recurring Expenses
I got the idea for this recipe from thedomesticman. I did a southwestern variation on his sauce by including more jalapenos (3) and whole roasted poblano peppers. I also included more fresh tomatoes and zesty onion. I parboiled the cauliflower in tumeric water, then I baked it in my dutch oven, uncovered on 350 for… Continue reading Weekend Cooking: Whole Roasted Cauliflower, Mushroom Clam Risotto, and Brussels Sprouts
Dry oil cured and kalamata olives come together perfectly with Eqyptian duqqa (or dakka), a blend of spices frequently used in Egyptian side dishes, dips, and spreads. Served on good fresh bread with some zacusca (Romanian vegetable spread) , it’s a perfectly elegant international appetizer. I’ll be posting the recipe for homemade zacusca later, but… Continue reading Egyptian Olive Tapenade