I probably don’t need to tell you that the US economy has been looking bleak for a while. You’ve probably noticed that much for yourself.
Even if they’re not yet ready to call it an o-fish-al recession *, those of us who read the paper or listen to the news occasionally know better. We have some hunch that these days won’t be remembered in future history books as “The Roaring Oughts.”
While a little kitchen economy is always a great idea for your personal bottom line, this nation’s recent period of economic growth and development may have left your sense of thrift in some forgotten corner of the pantry. Maybe it’s hanging out back there alongside a can of butter beans and some dusty jar of unlabeled jam.
Or maybe you’ve just never had the need to be frugal, you lucky soul!
Whatever the case, a recession, er… make that economic downturn is the perfect time to dust off (or brush up on) some kitchen conservation cred.
One caveat first: I won’t discuss a diet consisting of Top Ramen, Hamburger Helper or store-brand Cheerios here. You can find that stuff on your own (though I’m not sure why you’d want to…)
My cheap tips will focus on real dining and real food (with actual nutritional value) on the cheap.
Thrifty Tip #1: Roasting makes just about anything taste amazing.
Ever baked an apple? Steaming, tender, candy-like… It’s always hard for me to believe that it’s the same fruit as a raw apple. Something magic happens in that oven.
Sure, you can core an apple and stuff it with nuts, butter, sugar and rolled oats beforehand. You can maybe sprinkle on some cinnamon, but all that’s totally unnecessary. Just a plain old peeled and cored apple baked in the oven for a half-hour or so is strangely heavenly.
Serve warm with a drizzle of cream or sour cream or plain yogurt and a baked apple is positive bliss. Simple, delightful and dead cheap.
And just about everyone knows about the wonder of oven-fried potatoes, but it might not have occurred to you that the same roasting magic works with all kinds of vegetables.
Ho-hum cauliflower is suddenly heavenly after a little time on the roasting tray. Just chop down a head into florets of similar size, toss with a little olive oil, salt and pepper and roast until the cauliflower is tender and has a little brown on the tips (about 30-40 minutes at 350°F). Toss the florets around on the pan about half-way through cooking to ensure they roast evenly.
One of my favorite inexpensive (yet decadent!) meals is the classic Roasted Vegetable Salad. Roasting concentrates the flavor to make the veggies rich and satisfying.
It takes a little time to get the roasting done, but that’s mostly the passive variety of “find something else to do” time while you wait for the oven buzzer to sound.
Extra bonuses: the bounty of root veg gives it good fiber and nutrient value, you can play around with a wide variety of vegetables in the dish and you can adjust the end product to suit meat eaters or vegheads, as needed.
Feel free to use whatever firm vegetables you happen to find on special at your favorite market. Try (similar-sized) cubes of hard squash (butternut, acorn, delicata), sliced fennel, zucchini, broccoli florets, potato cubes, roasted asparagus, celery root… I’ve even used roasted radishes.
Just keep in mind that the slices or cubes of each vegetable to be roasted should be of similar size. Different vegetables also roast at different rates, if you’re not sure about how fast a particular vegetable will roast, keep it segregated from the rest so you can easily remove it when it’s tender.
Roasted Vegetable Salad (Serves 2)
2 medium-size carrots, peeled & cut into 1” pieces
2 medium-size parsnips, peeled & cut into 1” pieces
3 to 5 small beets, peeled & quartered
1 large onion, cut in 1” wedges (or 4-5 shallots, halved)
1 to 2 large portabello mushrooms (sliced into 1/2” strips)
About 3 Tbsp olive oil
Salt and black pepper, to taste
1/2 head green leaf lettuce (torn into bite-sized pieces, washed & spun dry)
1/3 cup dressing of your choice (I favor a vinaigrette or a sun-dried tomato dressing)
3 to 4 slices thick-cut bacon or pancetta; diced, cooked & drained (optional)
1 oz fresh Parmesan, feta or goat cheese, crumbled (optional)
Preheat oven to 400°. Toss carrot, parsnip and beet pieces in a large bowl with 1.5 tablespoons olive oil and a sprinkle of salt and pepper.
Separately toss onion wedges and portobello slices in the remaining 1.5 tablespoons of olive oil olive oil and a sprinkle of salt and pepper.
Since the more dense root vegetables will need to cook longer, spread them across a baking tray and roast them separately from the faster-cooking onion and mushroom pieces (which you should spread evenly across another tray). Place both trays in the oven and roast for 15 minutes.
After 15 minutes, stir tray contents to help them cook evenly and return to the oven for another 15 minutes. At this point, the mushrooms and onions should look shrunken and lightly browned. Remove them from the oven and stir the root vegetables again. Remove the roots from the oven when they’re fork-tender.
Cool roasted vegetables on the trays for 10 minutes before tossing them together with the torn lettuce, the dressing of your choice and the cooked, diced bacon (if using). Divide salad between two plates and top with cheese (if using).
Roasted vegetables are also wonderful served over penne, baked into a quiche or just served as a side dish on their own.
Look for another Recession-Proof Recipe next week!
* Such terrifying terminology is reserved for declines that persist for two or more consecutive quarters. Translate that as “eight or more dreadful months” if you’re more into dividing your year via the Gregorian calendar.