Cutting costs and eating well, Part II: Recipes

Idea 1

We’re rice people around here, but a lot of fine things can also be done with potatoes while on a budget, including mashed potatoes, potatoes au gratin and Julia Child’s leek and potato soup, which includes little more than leeks and potatoes. It comes from her The Way to Cook, where she calls it “the mother of the family in all her simplicity.” Pureed and served cool with cream, it becomes vichyssoise.

Idea 2

Respect the bean.

There are amazing recipes for beans out there, and most of them are not only cheap, but healthy. They need not be complicated. My favorite side dish for both quesadillas or fish tacos is skillet black beans. Add two cans of black beans (drain one) to a skillet with sautéed onion and garlic. Add a teaspoon of cumin and cook for about 10 minutes. Add a chopped, drained tomato, the juice of one lime and fresh cilantro. Top with sour cream or white cheese if you like. Serve.

Idea 3

For my fellow meat lovers groaning at the decidedly veggie-centric twosome above, here are two suggestions. First, meatloaf — that utilitarian, adjustable and easy soul food favorite. It must have onions, ketchup, an egg, breadcrumbs and salt and pepper to be successful. Otherwise, make it as fancy or plain as your mood and wallet contend. Secondly, the sirloin is the saving grace of the frugal steak lover. At about half the price of premium cuts, sirloin performs well on a grill and is delectable when marinated in olive oil, fresh rosemary, oregano and thyme and salt and pepper.