Recipes & Fundamentals: Using a Whole Chicken

On Wednesday I bought a chicken on sale for 99 cents a pound, and cut it up, shaving off the breasts to reserve the back for stock. It left two hearty chicken breasts nearly 14 ounces each, or about eight servings in all. I cut up the back, roasted it to a dark brown, then added it with half an onion, all the skins from the onions I’ve used in the past week, a garlic clove, a carrot and a celery stalk in an eight-quart … [Read more...]

Recipe: Cabbage & Chicken Stir-Fry

       Breakfast: A simple omelet that we shared with a bit of asparagus, a few cherry tomatoes and basil (from my plant). Cost: $1.74.   Snacks: We finished off our cottage cheese today, made a dent in our applesauce and a box of Ok-Mok crackers. Total cost for the day for meals, snacks, coffee at breakfast and dinner for our friend: $11.26 Observations: This week I've realized how reliant I am on what’s in my … [Read more...]

Recipes: Deviled Eggs & Easy Thai Curry

Tofu is widely regarded with suspicion by those on low-income budgets as it can smack of sprout-loving vegans, but I think it’s often overlooked. It’s high in protein, low in fat, endlessly versatile and inexpensive, about $1.50 a pound, or 38 cents per four-ounce serving. What to do with it? Mike makes great Thai food, so I’ve never tried it. But inspired by the most recent issue of Fine Cooking, I wanted to see if Thai … [Read more...]

Hunger Action Week: Can you eat for $3 a day?

When people think about the "poor" or the "hungry," it's often a vague concept that leads to visions of hollow-cheeked Third World children.Here's a fact you may not know. About one in six people in the United States don't have enough to eat. The shifting economy prompted the largest percentage of Americans in history to apply for the Supplemental Nutrition Assistance Program (formerly known as food stamps). In February, … [Read more...]