In a time when the economy has been a challenge for most everyone, I’ve been reading about different suggestions on how to live more frugally. One way is to cook at home more. Well, I’ve always done that and I’ve always tried to be smart about buying produce in season (which are normally on sale and also fresher) and stocking up when meats go on sale.
But I also firmly believe that eating cheaply doesn’t mean giving up on flavor or variety. I think that if we all just chose to cook more from scratch and use less processed or packaged foods, we’d be able to stretch our money further and also live a healthier life.
All my life growing up, my mom would make corned beef for us out of a can. Corned beef was like Spam, except it was beef instead of pork. To me, corned beef was something you’d fry up with some egg (like an omelet) and then sandwich between two slices of buttered bread with a squirt of ketchup. It was delicious. That was the only corned beef I knew. I never knew any other kind existed.
The first time I had real corned beef was in Hawaii, when I was with my dear friend, June. She had invited me to her house for some corned beef and cabbage. I was happy to have it, and was expecting what my mom had made me all my growing up years. Continue reading Corned Beef, Carrots and Colcannon Recipe→
Our friend Arvind (who gave us his tasty Mustard Potatoes recipe) also introduced us to quinoa several months ago. The quinoa (pronounced “KEEN-wah”) seed is a food that is becoming more popular nowadays for its nutritional value. It is high in protein and gluten-free. It is also simply delicious.
If you like cream soups and you like corn, this recipe is a winner for you. This cream of corn soup recipe comes to me from my friend Akiko, who, if I’m not mistaken, got it from one of her Japanese high school text books on cooking. The soup is very easy to prepare and so delicious!
