So, I was somewhat tempted to make a post of helpful hints. However, I feel that the "hints" in question will make you think what I thought when I read the recipes for some of the classic French sauces in one of my cookbooks: "You've got to be kidding me; I mean, really, who has the time for that?" On a side note, I feel that the British speak pattern of endless run-on sentences is superlative for complaints or criticisms. Take the above example-- while adequately punctuated, it contains no less than three separate items of complaint. Masterful. Why all this fuss about French sauces? Because a lot of those sauces are made from another sauce, which is made from yet a third sauce, or at the very least requires fresh homemade meat stock, which may as well be a sauce since it takes another three hours to prepare it. I mean, honestly, really, what is the point? So I won't pretend that my "hints" are expedient, but I will mention them since they were both pleasant surprises to me.
Hint # 1
"I am trying to eat more healthily but have a secret craving for that "Cream of Mushroom Soup" flavor for my casseroles." Solution: make creamy mushroom risotto. Put it in your casserole instead of boil-in-bag rice and Cream of Mushroom. Tastes the same. 100% less badness.
Hint # 2
"I am trying to eat more healthily, or more low-meatily, but I miss the flavor of beefy delicious casseroles." Solution: make my recipe for Rich Weekday Pasta e Fagioli and let it sit until the pasta soaks up the rest of the broth. Put it on the bottom layer of your traditionally beefy casserole instead of ground beef. This would obviously be best suited to a meat-and-tomato type dish. Seriously. It's yummy.
I discovered both of these through the joy of leftover eating. Which just goes to show that doing so is not only cheap, but also educational. I actually read a recent newspaper article that said that Italians in Italy are suddenly going back to eating leftovers instead of, I guess, just throwing them away. I would judge, but I know Americans are no better. I feel like I need to start an outreach program for people who were not brought up to actually make good use of their money. Maybe that's what this blog is.
Hint # 1
"I am trying to eat more healthily but have a secret craving for that "Cream of Mushroom Soup" flavor for my casseroles." Solution: make creamy mushroom risotto. Put it in your casserole instead of boil-in-bag rice and Cream of Mushroom. Tastes the same. 100% less badness.
Hint # 2
"I am trying to eat more healthily, or more low-meatily, but I miss the flavor of beefy delicious casseroles." Solution: make my recipe for Rich Weekday Pasta e Fagioli and let it sit until the pasta soaks up the rest of the broth. Put it on the bottom layer of your traditionally beefy casserole instead of ground beef. This would obviously be best suited to a meat-and-tomato type dish. Seriously. It's yummy.
I discovered both of these through the joy of leftover eating. Which just goes to show that doing so is not only cheap, but also educational. I actually read a recent newspaper article that said that Italians in Italy are suddenly going back to eating leftovers instead of, I guess, just throwing them away. I would judge, but I know Americans are no better. I feel like I need to start an outreach program for people who were not brought up to actually make good use of their money. Maybe that's what this blog is.
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