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You bet it can! I bought one $6.99 for the breast meat to make sandwiches to eat on the ferry from New London to Orient Point. Of course, two people would have never been able to buy a (decent) lunch for $6 .99. I ate one lunch from the chicken (wings) before we left. Two yummy sandwiches on whole grain bread with butter, lettuce and tomato. Chips from the bag at home, a clementine and two slices of orange yogurt bread. Water to drink The best lunch! 3 meals so far. . . .
I had removed the remainder of the chicken from the bones and froze it. After we returned, I thawed the chicken for. . . ta da!! Enchiladas verdes. The supermarket had tomatillos! They almost never, here in this part of New England, have tomatillos. Made them from scratch, a labor of love, but all I had to buy was the tomatillos and a couple small (all they had) jalapenos. Everything else was on hand, even the corn tortillas. The recipe made two casseroles. 4 servings. I ate another lunch from the thawed legs. There were two enchiladas left and we ate them for lunch yesterday. Add 'em up. 10 servings of good quality protein for $6.99. How frugal is that? And every meal yummy. You can make some of the enchiladas just with the cheese for a vegetarian child or guest.
Both the Globe and the Times have been emphasizing vegetarian selections in their food sections, but nothing sounds that great. Maybe because I am not a huge fan of unrelieved starch. Potato curry? Not so intriguing. Give me chicken, shrimp or even fish curry. Curried chick peas are good. I would eat curried potatoes as a side dish.
Some days the supermarket has rotisserie chickens on sale for 5 bucks. That would be 50 cents per serving. Yowza!
Here is a recipe similar to the one I used: Food and Wine Mag Enchiladas Verdes
We served them with avocado salad and refried beans (on sale for $1.00,) and extra cheese, sour cream, chopped tomatoes, scallions and cilantro on the side. I had some Farmer's cheese in the freezer which I crumbled over the casserole. Cheddar always works. Did I mention the tomatoes and avocados were on sale? Shop smart, shop well. Experiment!
Bon Appetit!
We were in New York on Long Island last week, and the rhubarb was up and thriving in my friend's garden. It is expensive in the stores, but maybe you, too, have a friend or some plants or can find it at a farmer's market.
I like to use it in a compote of red fruits. Yesterday I mixed it with cranberries and blueberries from the freezer. Add sugar to taste, a bit of liquid (I used water and orange juice) a grating of orange rind, and simmer until the fruits are cooked. We like it with a dollop of whipped cream. This works well with any red berry, and especially currants. Use your imagination.
With the rest of the rhubarb, I made Dolores Greshaw's Rhubarb bread which is an old recipe I got from the Boston Globe, maybe even the Chicago Tribune. My guess is the Globe. I couldn't find the Greshaw recipe on the web, but here is one with the exact ingredients. I think it makes a slightly larger loaf.
Rhubarb Bread
Enjoy! Tonight I'm making Enchiladas Verdes. The grocery had tomatillos on sale yesterday. I had part of a roasted chicken in the freezer and some cheese and tortillas, so this is a cheap dinner for two nights. I'll let you know the outcome. Enchiladas Verdes are one of my favorite Mexican foods. Refried beans were also on sale, a dollar per can, such a deal. Eating cheap doesn't mean eating poorly. Avocados were also on sale for a buck. Ole!
The Cheeseparer
