tag:blogger.com,1999:blog-8242926316765633205.post7876194242816781821..comments2024-03-17T04:14:44.845-05:00Comments on Frugal Scholar: Easy Frugal Cooking: Four Ingredient EnchiladasFrugal Scholarhttp://www.blogger.com/profile/12696815672500452503noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-8242926316765633205.post-30557585334670697472009-03-05T19:08:00.000-06:002009-03-05T19:08:00.000-06:00@Duchesse--Roasted/grilled vegetables and parmesan...@Duchesse--Roasted/grilled vegetables and parmesan rinds--you know how to get the flavor!Frugal Scholarhttps://www.blogger.com/profile/12696815672500452503noreply@blogger.comtag:blogger.com,1999:blog-8242926316765633205.post-8007515952403541202009-03-04T08:56:00.000-06:002009-03-04T08:56:00.000-06:00Friendly, Frugal PASTA SAUCEThere really isn't a "...Friendly, Frugal PASTA SAUCE<BR/><BR/>There really isn't a "recipe" for homemade pasta sauce, which is why it's frugal- uses tons of leftovers. <BR/><BR/>Preparation: Freeze you leftover veal and pork (especially sausage!), marked "for sauce". Don't use meat with competing spicing (like curry) for this project. Use minimal beef; it will change the flavour. Save your leftover BBQ'd vegetables and parmesan cheese rinds. All will have a happy home in your sauce.<BR/><BR/>1. The Tomatoes<BR/>We use at least 6 industrial-sized (about 95 oz.) cans of San Marzano plum tomatoes. You can also use any plum tomato; canned is as tasty as fresh!<BR/><BR/>2. The Meats<BR/>Sauté onions and garlic; cube and add your thawed leftover meats, sauté. <BR/><BR/>Add dried rosemary, thyme and oregano (we make a mixture to have on hand).<BR/><BR/>3. Parmesan Rinds<BR/>Add parmesan cheese rinds. <BR/><BR/>4. The Vegetables<BR/>Add leftover bbq'd peppers, onions, zuccini, mushrooms. If you don't have any leftovers, bbq some now. <BR/> <BR/>Season with salt and pepper; add red pepper flakes if you like it spicier.<BR/><BR/>Simmer (very low) in your big stock pot for 5-6 hrs. Then fish out the parmesan rinds. <BR/><BR/>Ladle into containers and freeze. <BR/><BR/>Depending quantity of your ingredients, yield is about 14-20 quarts of sauce.Duchessehttps://www.blogger.com/profile/09986153653120526776noreply@blogger.comtag:blogger.com,1999:blog-8242926316765633205.post-69789980631874819792009-03-03T19:44:00.000-06:002009-03-03T19:44:00.000-06:00Duchesse--I'd love the recipes!@Midlife--Because I...Duchesse--I'd love the recipes!<BR/><BR/>@Midlife--Because I'm always hungry, perhaps? "Cheery and uplifting"--that is only my blog personality. My colleagues think I'm too lugubrious. Thanks though. Maybe my personality is changing for the better.<BR/><BR/>@Cubicle--See? Do I sound like an engineer?<BR/><BR/>@Terri--OOOHHH. Share please.<BR/><BR/>@Money--Great reminder about the spicing. I didn't add anything because I used half canned refried beans, which have too much spicing--hence I cut with plain old beans.Frugal Scholarhttps://www.blogger.com/profile/12696815672500452503noreply@blogger.comtag:blogger.com,1999:blog-8242926316765633205.post-3875053599523498312009-03-02T23:02:00.000-06:002009-03-02T23:02:00.000-06:00Black beans are sooooo yummy. Great four ingredien...Black beans are sooooo yummy. Great four ingredient recipe. :)<BR/><BR/>I use taco seasoning in my black beans. Adds a nice simple kick.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8242926316765633205.post-25354648030099962052009-03-02T20:54:00.000-06:002009-03-02T20:54:00.000-06:00Simplicity--I'm going to try this. We supped on m...Simplicity--I'm going to try this. We supped on my chili relleno casserole tonight: rice, green chilis, sour cream, cheese, et voila!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8242926316765633205.post-34944169317254393412009-03-02T20:44:00.000-06:002009-03-02T20:44:00.000-06:00"...ratio of goodness to work involved"I like that..."...ratio of goodness to work involved"<BR/><BR/>I like that.<BR/><BR/>Some foods, and maybe these enchiladas are included, seem even better the next day. Chili, stew, and that sort of thing especially. I wonder if it has to do with the wet ingredients and spices being fully absorbed by the dry?Over the Cubicle Wallhttps://www.blogger.com/profile/04842722161649016062noreply@blogger.comtag:blogger.com,1999:blog-8242926316765633205.post-50148875487373292762009-03-02T08:57:00.000-06:002009-03-02T08:57:00.000-06:00Okay, I'm going to have to make this tonight!!Why ...Okay, I'm going to have to make this tonight!!<BR/>Why do I get so hungry every time I visit your blog? And your recipes always look and sound yummo :)<BR/>You make my day lots of times Frugal Scholar....you are always just so cheery and uplifting that I can't not drop by for a lil visit :)<BR/><BR/>Steady On<BR/>Reggie GirlMidlife, menopause, mistakes and random stuff...https://www.blogger.com/profile/04189854037804749722noreply@blogger.comtag:blogger.com,1999:blog-8242926316765633205.post-4467164115971022942009-03-02T08:16:00.000-06:002009-03-02T08:16:00.000-06:00I guess pasta is the enchilada of the North! We ma...I guess pasta is the enchilada of the North! We make about 40 quarts of meat sauce and 10 of vegetarian twice a year, using San Marzano tomatoes and a cache of leftover frozen meats.Duchessehttps://www.blogger.com/profile/09986153653120526776noreply@blogger.com