Frugal Gourmet Recipes – Eating Like Kings & Queens On A Pauper’s Budget

Great eaters and great sleepers are incapable of anything else that is great.
~ Henry IV of France

Living abundantly on the cheap. Part of that is learning how to come up with great tasting recipes that don’t cost an arm and a leg. Literally. Animals foods are expensive and they’ve cost the animals his/her arm and/or leg.

So let’s look at some frugal gourmet recipes that will have you satisfied and stuffed with all the goodness of healthy indulgence without the unhealthy cholesterol and sat fats that tends to be in animal products.

Plus the bonus of eating a plant strong diet is that it is cheaper too. If you know how to do it and I’m going to show you how.

The 2 recipes that follow below are easy gourmet recipes. You don’t need your epicurean degree or to have battled and won on Iron Chef America. If you can toast bread without burning it you are more than qualified.

Let’s get to the making and eating of delicious gourmet food that doesn’t require a remortgage of our castle.

I call this first one “Savory Avery’s Roast”

1.5 cups dry lentils
1.5 cups millet
1.5 cups short grain brown rice
9 cups water
1 cup bread home made bread crumbs
.5 cups rolled oats
.5 cups unsalted finely ground cashews
2 to 3 tablespoons canola oil
3 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon crumbled sage
.5 teaspoon celery seed (optional)
salt and pepper to taste

After making sure the lentils are clean and free of debris combine them with the millet and rice in a large pot with the water and bring to a boil. Then let simmer for around an hour or until fully cooked.

After about 40 to 45 minutes of the grains and rice simmering get the oven ready by preheating it to 350.

Oil 2 9 x 5 or so sized loaf pans. 8 x 4 will work well too.

Take the remaining ingredients and mix into the cooked lentils and rice. You can do this on or off the heat. Just mix it all together well and then transfer straight away to the loaf pans. Bake for an hour.

Serve with a mixed greens salad, side of veggies and/or boiled potatoes. Slather with delicious brown cashew gravy – recipe below.

“Cashew Gravy Train”

2 cups water
.5 cups salted or unsalted cashews
2 tablespoons cornstarch
2 tablespoons onion powder
1 tablespoon garlic powder
.25 teaspoon of salt and pepper to taste

Blend everything together until very smooth. Then pour into a pan and heat over medium heat stirring constantly until gravy thickens to your desired preference. Add more water if gravy gets too thick.

Next up is a very pretty gourmet recipe that is delicious around Thanksgiving and the cooler months of fall and winter. This is hearty comfort food at its best.

I call this one “Sweet and Savory Stuffed Squash”

3 acorn squashes slices in half with the seeds removed
.25 cup margarine melted
2 tablespoons canola oil
1 small onion of your choice finely chopped
2 stalks of celery finely chopped
2 medium apples of your choice, peeled, cored and finely chopped
.25 cup pure maple syrup, agave syrup or even regular syrup will do in a pinch
.5 cup raisins or cranberries your preference
.5 teaspoon of each of the following: dried parsley, sage, rosemary, thyme
salt and pepper to taste
1 package of cornbread stuffing – easy to buy at the store
Cashew Gravy Train – see above

Preheat oven to 400. Take the melted margarine and brush the insides of the squashes and put aside for now.

Using the canola oil in a frying pan over medium heat, fry the onion, celery and apples for about 5 minutes or so until onions are nicely translucent.

Add the syrup, raisins/cranberries and the herbs as well as the salt and pepper and cook for a couple or three minutes all the while mixing well.

Take of the heat and pour into a large mixing bowl and add the cornbread stuffing. Mix all this together well and add evenly into the 6 acorn squash halves.

Wrap each squash half in foil and bake for about 45 minutes. Serve with the gravy as well as side veggies and baked or mashed potatoes.

Eating well with frugal gourmet recipes is not hard. Use in season fruits and veggies as well as servings of grains and beans. If you use dry beans you’ll save even more. And what’s more, this plant strong diet is more healthy too. Enjoy.

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