This week's Girl Talk Thursday's topic is one that is near and dear to my heart: food. And more specifically, food on a budget. I have made some serious attempts at making a dent in my family's grocery budget this year, not an easy feat for someone who loves to whip up expensive gourmet concoctions in my kitchen. But made even more difficult by my desire to use as many organic ingredients as possible, but still making the budget work for my family. Needless to say, it is a huge challenge. But I've discovered a few ways to penny-pinch while still making healthful and delicious meals. So here we go:
First off, I ALWAYS buy organic and/or hormone and antibiotic free eggs, milk, poultry, and meat. Yes, they are sometimes double the price, but the fear of my girls getting their periods at like, age 5 is enough to make this worth it for me. In order to accomplish this, I shop sales on all of these items. I most recently bought 3 organic chickens at my Super Target that were $6 a piece and that day happened to be 50% off. I walked out of the store with 3 whole organic chickens for under $10!
I then make recipes according to what sale protein I have accumulated in my freezer, instead of finding a recipe and then shopping for the ingredients. This way of feeding my family has saved more money than I can count.
I also make a batch of pizza dough at home nearly every week. With my KitchenAid mixer, it's a cinch to put together, and it's amazing how many things you can make out of an inexpensive pizza dough.
Lastly, this of my favorite inexpensive meals that I can make for under $10 and I can even whip up with ingredients I always have on hand. I hope you enjoy and Buen Appetito!
Pasta Carbonara
Adapted from Rachael Ray's Bacon & Egg Coal Miner Pasta
Ingredients:
1 lb whole wheat spaghetti
1 pkg pancetta from deli counter
5 cloves garlic
1/2 cup white wine, vermouth, or stock
2 lg egg yolks
3 TBSP Parmesan or Romano cheese
Fresh Parsley
salt & pepper to taste
Cook pasta in boiling salted water. While pasta is cooking, add 2 TBSP olive oil to large skillet, add pancetta until it begins to brown, then add garlic and saute for a couple of minutes. Deglaze pan with wine/vermouth/stock and let reduce for 2 mins or so.
In separate bowl, whisk egg yolks and add cheese and 1 ladleful of pasta water, while whisking so you don't cook the eggs. Add parsley and pepper and set aside.
Drain pasta. Add pasta to pan with sauce. Toss pasta with pancetta, then add egg mixture and toss 1 minute, then remove from heat. Continue to toss until sauce is absorbed by and thickly coating the pasta. Adjust seasonings with salt and pepper and serve with extra cheese.
6 comments:
I had thought about Carbonara, too! The last time I made it, the sauce was pretty weak, and runny! Maybe next time I want to tackle it, I'll try this out instead. Also, kudos on the organic chicken find, what a good price!
You had me at "serve with extra cheese" - this sounds good. I might have to try it. Do you use thin spaghetti or regular?
And now I feel guilty about not buying organic, hormone free products. I do sometimes but not all the time. Wish we had a Super Target here.
I'll give you a call when I make this. You know I'm a wreck in the kitchen. lol
xoxo
Sounds SO delicious, and so fancy! (I'm a little, okay, a lot kitchen deficient!) Thanks for sharing!:)
Kisha
oh. so that's why people are so organized about their food shopping. It actually saves time AND money...You may have just converted me to a mom who will attempt to cook more. Maybe.
Wow. This looks really good. I've always had issues with carbonara (the egg thing), but it looks like the eggs are cooked by the time it's done, right?
@Chantel: you can basically use any kind of pasta you like. I just like the whole wheat variety because it's healthier.
@adjunctmom: The eggs basically cook when you temper them with the pasta water and then also when you toss them with the pasta. Don't worry, no raw eggs in this one!
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