I've been asked to provide some of the recipes I've used as an artist; when times were tough. Many of my choices are based on what my grandparents and parents taught me after they survived two World Wars and a Great Depression.
First off, remember that you are basing what you are eating on what your body requires to live but don't ignore wanting something special as well. i.e. cook some biscuits or cake to have as a treat and pay for fruit whenever you can.
Also remember that frozen vegetables and fruit are wonderful and can be added to many recipes. Tinned or dehydrated fruit and vegetables are cheap and just as good.
Secondly, remember that you only actually need small amounts of protein in your diet and use more than one source and type of proteins. i.e. include pulses, cheese and/or eggs in your recipes.
Having said that, here's a few more hints:
* Anybody can keep a pantry, however small or however many cupboards you fill.
* Minced/ground meats are wonderful! They can be stretched by adding grated vegetables, beans and lentils.
* Go vegetarian for at least a couple of meals a week and cook evening meals which can be stored for lunch the next day or for a leftovers meal later. Remember that your freezer is your friend; learn how to use it safely.
https://www.dummies.com/food-drink/cooking/kitchen-tools/how-to-use-a-freezer-effectively/
* Plan your menus ahead of when you shop. Enjoy finding different ways to stretch your foods budget.
* Identify what is necessary against what is a luxury. i.e. as my fine artist grandfather said, "Beer is not a vegetable".
* Porridge/oats and rice are your friends. So are fruit and vegetables.
Here's a few of my favorite recipes that I cook, regardless of situation or circumstances. These are recipes you can adapt to whatever ingredients you have on hand; they are very forgiving! I am using Australian Women's Weekly recipes because I have never had one of them fail.
https://www.womensweeklyfood.com.au/recipes/shepherds-pie-27856
Basically, if you are using grated vegetables, make sure you squeeze out liquid and dry them with a clean tee-towel before mixing them into the eggs or the fritatta won't set. But other than that, I often place a small (drained) tin of salmon or tuna in with the vegetables. What you put into the eggs is up to you but here is a Women's Weekly variation.
https://www.womensweeklyfood.com.au/recipes/kumara-rocket-and-pine-nut-fritatta-15010
Nothing like a home-made vegetable soup with fresh bread (or stale bread which has been freshened up in the microwave).
https://www.womensweeklyfood.com.au/recipes/vegetable-soup-8493
And another absolute favorite of mine, created by Nigella Lawson. Again, this is very easily adapted to using whatever ingredients you have on hand.
https://www.williams-sonoma.com/recipe/Pasta-Risotto-with-Peas-Pancetta.html
Enjoy!
Ellen 0:)
Ellen F. Walker
