We recently sold a home and did not make a profit at the closing which meant nothing for renovations for the new house (hold off on that new kitchen for 1 year!)  Since money is much tighter and after reading the question in the projo Food section on how I face high cost of food?… I realize with a little planning, cost cutting of food prices can be enjoyable and easy.

We didn’t eat out many times but when we do, we order appetizers for meals. This helps on portion control meals, stretches the food budget and offers a variety of different foods when eating out.

When shopping at a grocery store, never, never shop hungry. You’ll be amazed on how many more items ‘happen’ to make their way into your shopping cart then when you shop hungry. You should always shop on a full stomach. And when you grocery shop, use a list. The grocery’ stores have many items in it to distract you away from your basic list of “needs” and you’ll wind up with something that’s in the back of your closet with a six-month expired date saying “What was that for?”

I have reverted back to making basic family recipes. I’m from Italian descent and as a child ate many "traditional Italian peasant'-dishes like “broccoli and macaroni” (my absolute favorite as a child-I know, strange kid.) This was called peasant food since it is inexpensive to make but with a lot of flavor. What my spin on it today is to take as much fat out of it and add my touch of flavor without ruining the taste I remember as a child when my parents use to make it for me. Here’s the recipe:

 

Broccoli and Macaroni

Ingredients:

1 head broccoli, cut into bite size pieces

4-6 pieces of garlic cloves [depending on personal taste]

1-can [28oz] diced tomatoes Italian Style –my choice is Tuttorosso

2 tbsp. of extra virgin olive oil

1 teaspoon dry, chopped oregano

2 teaspoon dry, chopped basil

¼ teaspoon salt and pepper

1 lb of macaroni – I prefer small broken tubetelli macaroni, or fusilli pasta [wheat preferred]

Creation:

Make the sauce

1) Add the extra virgin olive oil to a wide 4 quart pot and sauté the chopped garlic for 1 minute [don’t brown, the flavor is released in the 1 minute stage]

2) Add the can of Tomatoes, herbs and salt,pepper.  If you are a real garlic lover, you can add 1 tsp. of garlic powder at this point [optional] – Bring to a boil and let simmer for 10 minutes.

3)  While the tomato sauce is cooking bring a 6 quart pot of water to boil about ¾ ways up [approx. 6 cups] with chopped up broccoli in it.  When water is starting to boil, throw in macaroni. – Cook to macaroni package directions.

4) Drain only ½ the water since this is ‘soupy’ and then dump in the tomato sauce and stir.

 

I like to serve in bowls with freshly grated parmesan cheese on top.  I usually eat 3 bowls [can’t help it, so Weight Watches sue me!]

It has vegetables, broth meaning warm this time of year, wheat pasta [if you use it, only a minimal amount of fat [good fat since it’s EVOO, that’s extra virgin olive oil] and anti-oxidants from the tomatoes. The whole recipe feeds 6 to 8 people…except if you invite me over and then it only feeds 4 people!

Enjoy,

Bob DiOri

North Kingstown