Hotplate: TWG Universal Pilaf

As time goes on, popular books are often forgotten. In the 1990s, Amy Dacyczyn's Tightwad Gazette books were popular and the topic of tightwaddery was discussed about in various media.

While the focus of Amy's books is a change in perspective about saving money, it is also about a lifestyle and a philosophy. In addition, to Amy's ideas and illustrations, she tells stories about becoming and being a tightwad.

I enjoy reading about her adventures in yardsaling, dumpster diving and more, as well as some of the "ethical" conundrums she confronts like the Great Muffin Debate.

While Amy was staying as a hotel for a talk show appearance,  she kept an extra muffin from the buffet because she could not finish eating it. She had published in her newsletter her experiences about traveling while on her book tour. She included a story about the buffet. Later, in a letter, a reader chastises Amy for keeping the breakfast muffin. Amy agreed with the reader. Because in Amy's words:

 "The relationship between ethics and thrift can be summed up in one sentence. It is wrong to save money at the expense of others. Period."

As you read the Tightwad Gazette, you'll find little gems of advice. One of my favorite pieces of advice from Amy is "are you getting your bang for a buck?" meaning before you spend money evaluate whether it is truly worth it.

As I have said elsewhere, Amy saved my life, and I still try to follow her advice as best I can.

Often, in all 4 of Amy's books, she includes ideas from her readers.

This recipe is from two of her readers.

I made a few adjustments.


Hotplate: TWG Universal Pilaf
(Adapted from:  The Tightwad Gazette (The Complete edition)  P824-25)

From Andrea J. Albert and David E. Gurzynski, they note, this can be a meatless side dish or a meal when meat or a protein is added.


Ingredients:

Choose one in each category.

Fat: 2 TBspns: vegetable oil, olive oil, butter, or other oil

Base vegetable, diced: 1 onion, 3 shallots, 1 leek bulb, or 2 TBspns onion powder

Herbs: 2-3 Garlic cloves, diced or 1-2 TBspns garlic powder

Meat or protein: 1/2 to 2/3 Cup cooked chicken, diced; canned chicken, drained; canned tuna, drained; fresh tuna, diced; cooked or canned red beans, drained; white fish, diced;  cooked hamburger crumbled; or other protein

Grain: 1 Cup: Uncooked rice (white or brown), bulgur, couscous, or other grain

Liquid, 2 Cups: chicken bouillon cube and water, vegetable broth, chicken broth, vegetable water, or water

Vegetable(s), 1/2 Cup: frozen, fresh, or canned (rinsed) peas; frozen, fresh, or canned (rinsed) carrots, diced; frozen, fresh, or canned (rinsed) corn kernels; or frozen or canned (rinsed) peas, carrots and corn; frozen or fresh bell peppers, diced; frozen or fresh celery, diced; or other vegetable

Seasonings: S/P, hot sauce or herb of your choice, to taste

Garnish: Parsley, dry, crushed


Process:

In a skillet, add fat.
Add base vegetable.
Saute on medium heat until soft.
If using only onion powder, just mix powder with the fat and heat for a moment.
Add herbs.
Stir.
Add meat (except tuna, add that later).
Use medium heat to brown the meat.
Stir.
Add grain.
Saute for a minute or two.
Stir mixture.
Add liquid.
Stir.
Bring to a boil.
Add tuna if that was the protein choice.
Stir.
Add vegetables.
Stir.
Add seasonings.
Stir.
Return to boil.
Stir.
Reduce heat to simmer.
Add cover.
Check often and stir.
Cook 15-40 minutes, depends on ingredients chosen.
Stir.
Cook until liquid has been absorbed.
Stir.
Serve.
Add garnish.

Can be #GERD-friendly if you use onion, garlic and black pepper sparingly or use onion or garlic powder, and don't use hot sauce.