Hail Disciples!
If you work in the food service industry, such as myself, chances are you are familiar with being short on spending money. Let's face it, being broke is pretty much an industry standard! Oh how we suffer for the love of food, haha....
One can never stop learning about cooking. There's endless possibilities, variations, methods and techniques to brush-up on.
Sometimes I get kinda depressed when I review my finances and realize I have a $50 budget for a week's worth of meals. I dream of all these fancy, expensive, exotic dishes...but why?
Good food doesn't have to be expensive. In fact, I love how living on a budget makes me more creative when shopping for groceries. I have to think ahead and plan out how I can use my ingredients for Monday's dinner in my meals for the rest of the week, without getting bored of eating the same foods repeatedly.
Creative ingredient usage---very important! Also, keep in mind that oftentimes less is more---simplicity can be a wonderful thing.
For the next few days I'm going to post some excellent recipes and helpful tips for cooks on a tight budget.
My dinner tonight?
A simple Veggie Stir-fry...this recipe is scaled to approx 2 servings
Ingredients:
1/2 package fresh stir-fry noodles (225-250g)
2 c. assorted veggies (tonight I used onion, cabbage, bell pepper, carrot and corn)
1 clove garlic, roughly chopped
tofu (optional)
small bunch cilantro, chopped
Sauce:
1/4 c. rice vinegar
1/4 c. white sugar
4 tbsp. soy sauce
1 tbsp. sesame oil
Directions:
1. Cook noodles according to package directions. I usually boil for 4 minutes, drain and give them a quick rinse.
2. Heat a wok or heavy bottomed skillet over med-high heat. Add a couple tsp of oil and saute veggies and garlic until they are tender but still have some "bite" to them.
3. Add tofu, sauce and noodles. Cook about 1 minute until tofu is hot and noodles start to soak up the sauce.
4. Throw in desired amount of cilantro, toss and serve!
Stay tuned for more...
Sinfully Yours,
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