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  1. #46
    Join Date
    Sep 2007
    Location
    Uncanny Valley
    Posts
    14,645

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    Martha Rose Shulman is doing grain-based main dishes this week. Paellas, pilafs, risotti, grain salads.

    These days nine times out of ten if I try a new recipe, it's one of hers ... and I have a whole stack of them either bookmarked or saved as .pdfs.
    Speed comes from what you put behind you. - Judi Ketteler

  2. #47
    Join Date
    May 2010
    Location
    MD
    Posts
    164
    I've found frozen vegetables and fruit to be much cheaper than fresh. I also eat a LOT of dried beans. If soaking/long cooking times sounds like too much work for you, I highly recommend investing in a pressure cooker. You can find one for around $100, they're very easy to use (and are safe these days) and aid in the switch from canned beans to dried (which is healthier, too!)

  3. #48
    Join Date
    Apr 2011
    Location
    perpetual traveler
    Posts
    1,302
    Quote Originally Posted by fallstoclimb View Post
    I've found frozen vegetables and fruit to be much cheaper than fresh. I also eat a LOT of dried beans. If soaking/long cooking times sounds like too much work for you, I highly recommend investing in a pressure cooker. You can find one for around $100, they're very easy to use (and are safe these days) and aid in the switch from canned beans to dried (which is healthier, too!)
    I find canned beans disgusting and we always use dried. For the heartier beans like black beans we soak a big batch overnight, cook, and divide into baggies and freeze for later use.

 

 

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