Cheap starch for dinners is a frugal foodie maneuver for sure. Rice, pasta, noodles, you name it, it can be the frequent foundation and backbone of many a tasty and inexpensive meal.
My main move with starch is to actually make more than I need for one meal. I try and do this at least once a week. This way, I can easily plan another meal a few days later. Rice is one of the best options for this as it keeps well in the fridge for a few days. I like to pivot and make Asian fried rice in round two. It is a favorite of my partner’s and I’ve refined the seasoning, taking it down to mere soy sauce and sesame oil while remaining very tasty. Recipe below, it is very versatile and takes well to any leftover veggies you happen to have languishing in the vegetable crisper.
I also like to take leftover rice, mix with creamy goat cheese or even plain yogurt along with any other cheeses I need to use up. Add some minced hot peppers (red or green), and I have created a simple but delicious rice casserole.
When I make pasta (normally spaghetti because that is what my family loves best), I plan to use up the leftovers in a cold noodle salad with peanut sauce, another Asian-inspired pivot. Again, this lends itself well to using up leftover veggies. Recipe below.
When I make macaroni for mac and cheese, I like to put aside a couple of cups to make cold macaroni salad, Hawaiian inspired this time. I love this side salad for its texture, crunch and taste. It is also one of the most requested potluck requests I receive and absurdly easy to make. And cheap, did I mention cheap?
Starch is like that, very budget friendly and infinitely versatile. Make it a regular habit to make a little extra starch and save both time and money.
Asian-Inspired Fried Rice
Ingreidents
1 tablespoon neutral oil
2-3 cups cold, leftover rice (white is usual but brown is fine as well)
1 1/2 cups finely chopped veggies (onions, carrots, broccoli, squash, sweet peppers, peas, etc. Use up what you have on hand)
1 tablespoon or more to taste low sodium soy sauce
Chicken broth as needed
1 teaspoon sesame oil
Diced green onions and a sprinkle of sesame seeds for garnish
Method:
Heat the oil in a skillet and when hot, add the vegetables. Sauté for a few minutes until fragrant and softened. Add the cold rice, breaking up chunks with the back of a spoon. Season with the soy sauce and sesame oil, stirring well. If rice seems too dry, add a bit of chicken broth to moisten.
Garnish with green onions and sesame seeds. Serve with a protein or as is.
Cold Noodle Salad
3 cups or so of cold spaghetti noodles
Tablespoon or so of neutral oil
Mix of thinly sliced veggies (about 1 and 1/2 cups) including celery, onions, carrots, sweet peppers, etc. Again, use up what you have.
1/3 cup roughly chopped peanuts or other nuts you have on hand
1/4 cup finely sliced green onions
1 teaspoon everything bagel topping
Peanut sauce:
1/2 cup peanut butter, crunchy or creamy
2 tablespoons lime juice or lemon juice
1 tablespoon chili crisp
1-2 tablespoons soy sauce, to taste
1 teaspoon sesame oil
1/3 cup plain yogurt
4-6 tablespoons hot water as needed
Method:
Coat the cold spaghetti noodles in oil. You may have to heat up for 30 seconds in the microwave to loosen up the pasta. Mix in the vegetables. Set aside. Blend up the ingredients for the peanut sauce until smooth, adding enough hot water to adjust the consistency of the sauce. Coat the noodles and vegetables with the sauce, top with garnishes.
Hawaiian Inspired Mac Sa
Ingredients:
2=3 cups cooked, cold macaroni
1 cup mayonaise
1/4 cup milk
1 tablespoon white vinegar
Teaspoon each: sugar, salt, black pepper
1/2 cup each: shredded carrots, chopped celery, green onions (plus another tablespoon of sliced green onions for garnish)
Method:
Mix everything but the garnish, vegetables and macaroni together. Toss the vegetables with the macaroni and fold in the dressing. Top with green onions. Serve cold.
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the house behind 