Frugal Friday tip for the week: Go vegetarian…at least a few days a week.
I recently read the book Food Rules by Michael Pollan. His answer to the eternal question of what you should and should not eat is very simple: “Eat food. Mostly plants. Not too much.” It’s such a brilliant solution!
In an effort to get a little healthier I am making a strong effort to eat a rainbow of veggies every week. This week I’ve tested out two very yummy vegetarian dishes. I’m finding that going “vegetarian” for a few days out of the week is really stretching out my grocery budget (and I’m no longer stretching out my jeans)!
Last week I just happened to have a beautiful little butternut squash hanging around in my veggie basket. I was planning on making baby food for Peanut but then my March issue of Woman’s Day magazine arrived and I found a recipe that I just had to try out.
Rustic Butternut Squash Tart
- 1 medium red onion, thinly sliced into rings and separated
- 1/4 small butternut squash (about 1/2 lb) seeded and very thinly sliced (my mandolin helped out on this one!)
- 6 sprigs fresh thyme
- 2 tbsp olive oil
- kosher salt and pepper
- 4 oz extra sharp Cheddar cheese, grated (1 cup)
- 1 refrigerated rolled pie crust
- 1 large egg, beaten
Heat oven to 400 degrees. In a large bowl, toss the onion, squash, thyme, oil, 1/2 tp salt and 1/4 tsp pepper; fold in the cheddar.
Working on a piece of parchment paper, roll the pie crust into a 14-in. circle. Slide the paper and the crust onto a baking sheet. Spoon squash mixture onto the pie crust, leaving a 2-in. border. Fold the border of the crust over the squash mixture.
Bake until the crust is golden brown and the vegetables are tender, 20-25 minutes. (check after 15 minutes to make sure the crust isn’t getting too dark; if it is , cover with foil for the remaining bake time.) Serve with a salad, if desired.
I made this tart with a Vidalia onion, dried thyme and mozzarella cheese and it was wonderful!
The second of my vegetarian adventures was Curry Apple Fried Rice. I got this recipe from a random internet search. This was a very quick meal to whip up. Best of all, no one else in the house ate it so I had it for breakfast, lunch and dinner. It’s very healthy so I didn’t feel guilty in the slightest!
Curry Apple Fried Rice
Cook rice according to package directions, using vegetable broth instead of water.
Preheat a wok over medium-high heat. Add 2 tablespoons olive oil to the wok.
Add onions and frozen vegetables and cook for 1 minute.
Add apples and garlic and cook for 2-3 minutes, or until garlic begins to color.
Add rice, eggs, curry powder and cumin. Cook for 2 minutes more, serve and enjoy!