Becoming a Tightwad

Becoming a Tightwad

Anyone who knows me, knows I love books. My interests range from mysteries to scientific non-fiction. I also like self-help books. Several self-help books have enhanced my life. One book saved my life, The Tightwad Gazette (TWG) by Amy Dacyczyn.

If you are not familiar with the Tightwad Gazette, let me briefly describe it. It is a book about money, how to save it, how to spend it wisely, how to understand the power of compound interest and the power of setting financial goals.

Sounds like more dry text about math, stocks, and mutual funds doesn’t it?

Well, does saving vacuum cleaner lint, storing cans of tomatoes under your bed, buying pounds of chicken on sale, or yardsaling with a map, thermos, and a packed lunch sound like dry complicated math?

These are just a few tactics from thousands of similar tips offered by the author, Amy Dacyczyn, and her readers, to save money.

Conversion to becoming a tightwad was a joy. The book made me laugh. But conversion to becoming a tightwad was not without its mishaps.

One fundamental of being a tightwad is cooking your own meals from basic ingredients and not buying ready-made foods, or eating out a lot. I am not a cook, So, I learned to cook, sorta.

When I got the TWG in the mid-1990s, I had one cookbook, a rice cookbook. I made a lot of rice dishes. Having only a microwave also limited my cooking repertoire. But, hey, I could do potatoes five different ways.

Plus, I made muffins. Of course, I had to experiment in order to get them right. It amazed me how recipes try to describe the correct consistency for dough mix. I made probably thirty muffins before I got it right.

Then I went and made over 100 muffins and ended up offering them to anyone who would take them. I finally stopped making muffins when my consumption dropped and the muffins turned green.

Two other TWG tactics I use are the once a month shopping routine and the price book. You enter the price of items from receipts, or from direct mail advertisements into a small notebook to carry with you to compare prices when you are out shopping to determine if you are getting a good price. What a wonder, I had no idea how many sales were not really sales.

Using the price book idea also added a sense of intrigue to the task of grocery shopping. In the States, when I was in a grocery store comparing the prices of various gallons of ice cream, I found myself blushing as if I were doing something illegal. When what I had discovered was I could get ice cream cheaper at a competitor’s store.

Though I already had ceiling fans, used cloth napkins, and bought used clothes, books and various household items, I still felt like a failure as a tightwad. I didn’t salvage items from alongside the road, or bargain with yard sale entrepreneurs for a reduced price. It felt like I paid full price compared to the deals Amy got, like tennis shoes from a freebie box, or a blouse for a quarter because it had a small tear.

I did learn to make pickles, apple crisp, and use leftovers in various ways.

Using the price book as a guide, I held the line at .99 for a pack of four rolls of toilet paper. You have no idea the joy in finding toilet paper on sale for less than .25 a roll.

I had to figure out what fruits and vegetables were in season in order to catch sales at their peak, it was like surfing a monetary wave.

I’ve got good at making milk from dry powder and I would go out of my way to buy juice concentrates on sale. I had enough shampoo to last a year, several boxes of raisins in the refrigerator, and tubs of butter in the freezer I got on sale over a year ago.

Amy also suggests saving 10% or more of your salary. While I was working, I did this. As my savings grew, I was able to put some of the cash into certificates of deposit, which at that time, paid higher interest rates.

Mexico Update

The above article was written in the late-1990s. Today, I still struggle to be a good tightwad. Yet, it is because of the TWG I was able to travel to Mexico to get good, affordable, accessible health care and survive on my emergency savings.

When I look at the various frugality posts on my blog, I see I could do better. For example, I could find a bank where I can get an ATM card and make withdrawals for no fee. Banking in Mexico is complicated.

When I started a new “frugal” hobby, making my own earrings, I hesitated to begin a new hobby because I had a bad habit of buying supplies for a new hobby and never investing time into the hobby.

But, I love earrings (aretes), so after spending $900MX (~70.00US), I have made more than 80 pairs of earrings, so far.

In the marketplace, street vendor or retail store, aretes (earrings) can run from 20pesos to hundreds of pesos.

What is also great about my hobby is if I need a gift for someone, I make a pair of aretes. Or, if I want aretes to go with an outfit, I just make a pair.

I think my aretes now cost about 12 pesos a pair. So, you could say my hobby has already paid for itself.
 
But, I could go more often to open food markets or flea markets to buy food, or household items, spices, clothes, and other items for less.

I could learn to “haggle”, to negotiate for a favorable price with a vendor. I have heard that “haggling” is common in Mexico.

I do research and attempt to understand the local economy. Because the minimum wage is low, I am not comfortable “haggling” for a lower price. Usually, if I do not like the price, I do not buy the item.

In the case of a taxi ride, I do know how much it should cost to go from A to B, so if the taxi does not have a meter, I ask the driver what the price would be to go to B. If the price is too high, I decline the taxi.

Living between countries puts pressure on my limited tightwad abilities. I still haven't figured out the an easy, frugal way to travel.

But, that is part of what it means to be a tightwad, to me. It's means you continue to experiment with, explore, and research ways to save money that will enhance your life. I can't paint, dance, write poetry, or other artistic endeavors, but I can creatively save money. Being a tightwad is a creative endeavor anyone can do.

TWG Tip for Conserving Shampoo and Bath Gel

I get excited when I find a new idea for saving money.

As a fan of the Tightwad Gazette by Amy Dacyczyn, I follow many of her money-saving tips.

One of Amy's tips to save money is to dilute your dish soap and shampoo. For years, I have done this.

I can make a 760ml bottle of shampoo last a year or more by constantly adding water to the bottle as I use it. I buy the least expensive scented mid-range shampoo. The shampoo brand scents range from $25.00 to $40.50MX, today.

I also buy several bottles at a time, if the prices is right, and store them for future use.

As a treat, I also bought bottle, 250ml, of Plum body gel on sale at the Body Shop for about $200MX.

The new idea is to put the shampoo and the Bath Gel into a spray bottles and add water. I like this idea because I think it allows you to be more precise in the amount of Shampoo or Gel you use.

 We shall see.

Grocery Shopping as an Adventure

Grocery Shopping as an Adventure

In the past, going to the grocery store was just an errand squeezed in during a busy work week. Grab what you need and go.

But, three changes occurred in my life that altered my perspective on grocery shopping.

First, I got the Tightwad Gazette by Amy Dacyzcyn, and learned to use a "price book.” Also, I limited my grocery shopping to one day a month and learned to cook some basic recipes like the Universal Casserole, Cuban Bread, various "baked" potato toppings and more. The recipes replaced my usual potato chips and PB&J dinners, and the microwave frozen dinners I took to work for lunch.

The second change was when I moved back home to live with my elderly mother. She had stopped cooking, so I learned to make Reuben sandwiches, dump cake, grilled cheese sandwiches, crock pot dishes and more, always attempting to make dishes my mom would like. The crock pot made me look like a good cook. They are amazing.

At that time, I went to a day-old bakery for breads and sweets, an Asian market for eggs and other items, and a grocery store with lower prices for the rest. When I went grocery shopping, it was a break from work and some time alone, where I explored each aisle looking for bargains, examining new products and thinking about what mom would like.

The third change came years later. I traveled to Mexico and wrote a cookbook for noncooks. Now, I continue to research and try “new” recipes.

So, when I go grocery shopping now, still approximately once a month, it is like a mini-escape from the world where I still explore the aisles and ponder ideas like 'how did this can of Heinz potatoes get here?'

Maybe it was trucked from a farm in the U.S. to a canning factory, then trucked to a U.S. shipping port, then moved by ship to Mexico, then trucked to a distribution center and finally trucked to individual stores? Most of the food in grocery stores, around the world, travels thousands of miles from farms to stores.

I love the Ad Council's media spot on The Life and Times of Strawberry which highlights some of the rigors of food transportation and distribution.

Among expats here, there is a saying, “If you see a product you like, buy several because it may not be there next time.” So, when I see canned chicken, I buy several because it may only be on the shelves for a short time and not replaced for many many months.

When I first came to Mexico, the contents of the shelves in grocery stores were puzzling. I remember being amazed at the rows and rows of canned corn.

I wondered, “What do they do with all this corn?” I don’t have the final answer but I am living in the land of corn. It is worshipped and is part of Mayan mythology and many Mexican recipes feature corn.
 
Also, I saw lots and lots of hotdogs of various brands and types. I still don’t know what they use all these hotdogs for, there is a snack made from fried hotdog slices, street vendors do sell grilled hotdogs, and hotdog slices can be found in several recipes in restaurants. But, I never hear the term “backyard barbecue.” I have never been invited to a Mexican barbecue. Hamburgers are becoming popular but that does not explain all those hotdogs.

As I push my cart up and down the aisles, I still think of mom and often buy products she would have liked, like sauerkraut for Reuben sandwiches.

Mom was a great cook. Nothing I make compares to her dishes. I remember she was always trying new recipes and hated it when we kids turned up our noses at some new dish when we wanted "pigs in a blanket" (hot dogs with cheese wrapped in bacon).
 
American, British, Japanese, and food products from around the world can be found on many aisles these days.

I like Earl Grey tea from Bigelow (another item I buy several of if I see it).

Also, I am always amused when I see the familiar, famous Kraft blue box of Mac & Cheese.At one time, this was a mainstay meal for me. But, now, I can make my own "Mac & Cheese" from scratch in a variety of ways.

When I go grocery shopping, I also like to discover new items like this one: “powdered butter." I found it on my last trip. I've never seen this before. I used it. It does taste like butter, hummm.

I remember when a recipe called for descented onion juice. I thought, 'why bother'? But, powdered butter could be useful.

This spice is made by McCormick.

McCormick like Heinz and other American brands can be found more frequently in “high-end” grocery stores.

I am intrigued by the penetration of U.S. products into the Mexican market.

Coca Cola has been here for decades. It was one of first things I noticed. You could see the battle between Coca Cola and Pepsi played out in the economica cocinas.

These cafes carry either Coca Cola or Pepsi products and for their patronage, the soda companies provided lots of plastic tables and chairs emblazoned with their logo, so when you scan the landscape, you see Coca Cola won the war by the number of Coca Cola tables and chairs versus Pepsi's.

Hurray! On my recent trip to the grocery store, I finally found “Wagon Wheels” or Rotelle pasta for the Star Trek Cookbook recipe, Garrett Wang’s Chicken and Sun-Dried Tomatoes.

 I have been looking for “Wagon Wheels” for at least a year.

Hotplate: Another TWG Mini-Universal Casserole

As you can see, I am on a bit of a kick here, using a variety of combinations to make TWG mini-universal casseroles.

So far, this one is the best, though it could use more spices.

This is what Amy Dacyczyn, author of The Tightwad Gazette, is all about. She encourages people to be creative.


Hotplate: Another TWG Mini-Universal Casserole

I really like this combination of ingredients. The homemade cream sauce reduced the salt level because I did not use canned cream soup which contains a substantial amount of salt. I do not use salt in most of my recipes.


Pre-Preparation:

Make a batch of pasta per package instructions.
Make cream sauce if needed. (See Hotplate: White Cream Sauce (Medium) Recipe)


*Ingredients:

1/2 14.75oz Can of salmon, drained
1/2 Cup Canned mixed vegetables, drained and rinsed in can
1 Cup Pasta, cooked
3/4 Cup Cream sauce or use canned cream soup
1/8 Cup Almonds, sliced
2 TBspns Parsley, dry, crushed between palms
A few twists of Ground black pepper
Salt to taste (Optional)
Topping: 1/2 Cup or more Mozzarella cheese
Garnish: Parsley, dry, crushed


Process:

Add all ingredients to a small microwaveable casserole dish, except the topping and 1 TBspn of parsley.
Mix ingredients thoroughly.
Add topping by sprinkling cheese over the mixture.
Sprinkle 1 TBspn of parsley over cheese.
Cover with plastic wrap.
Microwave on high for 8 minutes.
Be careful when removing casserole from microwave. The plastic may release hot steam.
Be careful when removing plastic.
Sprinkle casserole with more parsley if desired.

*Note: This recipe is a great catchall recipe where you can use leftovers. I used a little leftover pasta and some leftover cream soup from a previous recipe.

#GERD-friendly

Microwave: TWG Universal Casserole -- Single Serving

TWG Universal Casserole -- Single Serving
(Adapted from The Complete Tightwad Gazette)

The Universal Casserole is one of my favorite TWG recipes but as a single person, I wanted to make a smaller amount. So, I decided to half the recipe and give it a shot.

Categories of Ingredient Choices
 
Main ingredient: tuna, cubed chicken, turkey, ham, seafood
Second ingredient: sliced celery, mushrooms, peas, chopped hard-boiled eggs
Starchy ingredient: sliced potatoes, noodles (cooked), cooked rice
Binder: cream sauce, sour cream, can of soup
Goodie: pimineto, olives, almonds, water chestnuts
Topping: potato chips, cheese, bread crumbs
Spices or Herbs: Your choice


Ingredients:

Choose one item from each category above.

1/2 Cup main ingredient
1/2 Cup second ingredient
1 Cup starchy ingredient
3/4 Cup binder
1/8 Cup goodie
Spices or herbs
Topping
Oil to grease microwave dish

I choose canned chicken; canned mushroom pieces, rinsed in the can; canned potatoes, diced, rinsed in the can; crema Flor de Calabaza; olives, diced; and mozzarella cheese, grated as a topping.

Dry Parsley and ground black pepper were my choice of spices. 

I had enough leftover ingredients to make this casserole again.


Process:

Stir and mix ingredients, except for topping, together thoroughly.
Add the spices or herbs of your choice.
Stir well.
If mixture is dry, add a bit of milk or stock.
Stir well.
Transfer mixture to buttered or greased microwave dish.
Add topping.
Sprinkle with spices or herbs. (Optional)
Cover with plastic wrap.
Microwave on high for 8 minutes.

Eight minutes was enough to heat the casserole all through but next time, I may try to microwave it for 10 minutes.

I also sprinkled more parsley, dry crushed over the individual serving.

I enjoyed this recipe even though it had strong olive flavor and was more salty than I would have liked.


#GERD-friendly if you use almond slivers or water chestnuts, diced, instead of olives.

Pennies Matter

Quick Post:

One of the takeaways from The Complete Tightwad Gazette by Amy Dacyczyn is pay attention to the pennies, they add up.

Inflation is happening all the time and everywhere.

As an example, these are recent changes in size and price of four rolls of toilet paper:

Date / Price / Number of Sheets:

10/2019 24.53 / 350
5/2019   24.50 / 400


Note: It is a common practice for manufacturers to change the size / volume of products and to keep the price the same or to increase price.

 

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.

 

Getting Back to my Tightwad Roots

Time to get back to my Tightwad Gazette roots.

I have drifted away from making choices to save money.
A core Tightwad Gazette (TWG) method for saving money when shopping for groceries is to buy items for less by choosing substitutes for expensive items, by buying items on sale including buying extras for the pantry, and by being creative. Saving pesos add up.

On a recent trip to a local grocery store, I picked up a few items but I tried to make TWG choices.

Vegetable Oil

I am going to try switching from olive oil to canola oil because olive oil is expensive.

Olive oil, 750ml $115.00
.153 ml

Canola oil, 450ml $15.11
.033 ml

Savings: $0.12ml


Dry milk
 
Besides having dry milk for back up, I also use it to make liters of milk for everyday use.

1 360g Dry Milk pkg (deslactosado light) sale price $39.86
makes 2880ml, 1 Liter = 1000mL, package makes about 3 liters

1 liter of milk (deslactosado) approx. $18.00

1 liter dry mix = $13.29

Savings: $4.71


Powdered drink mixes

I had been drifting towards drinking fruit juices straight rather than as fruit coolers.

While I think fruit juices are healthier, an occasional powdered beverage is ok for me.

Common powdered drink mix flavors are:
Té Helado, Limón, Manzana, Coco, Mango, Fresa, Durazno, Uva, Arandana, Tamarindo, Piña Colado, Horchata, Jamaica, Naranja, Sandia, Piña, Guayaba, Mandarina, Melón, Guanabana

Unusual flavor: Áloe

My method for using a packet of powdered drink mix is to make a concentrate. Then, I use the concentrate to make a glass at a time.

1 pkg prices range from $3.35 - 4.10, 1 pkg makes 2 Liters liquid

In general, 1 liter of fruit juices range from $10.00 - 20.00

1 liter powdered beverage = $3.72 / 2 = $1.86

1 liter of fruit juice = an average price of $15.00

Savings: $13.14

I also plan to use the concentrates as flavoring in various recipes.


Sponges

1 pkg of 2 $11.00

I cut the sponges in half = 4 sponges.

Savings: $11.00

While comparing 2 large sponges with 4 small sponges is not an equal comparison, the cut sponges last just as long as the large sponges.


It was the TWG that spurred me to learn how to make meals at home for work lunches and more to save money.

While my original RKFNC cookbook contained several of the recipes I developed trying to follow TWG ideas and advice, I continue to try and expand my recipe repertoire.

Some other methods to save money available to most people:

Buy used clothes, books, kitchen utensils, furniture and more at thrift stores and yard sales.

Most of my clothes and books were purchased from thrift stores but here in MX, I have a harder time finding thrift stores. There are weekly flea markets in various locations and there are used furniture stores.

But, because it has been difficult to find what I need at these venues, like clothes, I priced clothes at various outlets. I found one where almost every item of clothing was under $50 pesos. I got several shirts and pants, and mix and match outfits.

Also, I found the best place to get cancletas (flip flops), at a low price.

But, it is funny, no matter what I purchase an item for, someone always says, “I got one cheaper than that.”

See post: 25 Small Ways to Save Money in Mexico, for more TWG ideas.

Cooking on a Bootstrap: Over 100 Simple, Budget Recipes by Jack Monroe

I was trying to buy Jack Monroe's new book, Tin Can Cook.

Whew, but nothing is simple anymore.

Without going into detail, using my devices has become a nightmare. I can not do one thing without a problem or interruption. And I do wish other recipes sites would stop throwing stuff at their visitors, like popup boxes and multiple moving videos, it makes the site look unprofessional and I run like hell from those sites.

Anyway, while I have a copy of Jack's book, A Girl Called Jack, I had it delivered to another address, so I have not seen it yet.

When I went to try and buy the Tin Can Cook, Kindle version, Amazon would not let me buy it, probably because I am not in the States at this time.

They let me buy the Kindle version of Cooking on a Bootstrap: Over 100 Simple Budget Recipes.

And I am enjoying the heck out of it.

I love how Jack adds her personal experiences into her recipes, like not having the time for breakfast as she rushes out the door with a banana blackening in the bottom of her handbag.

While I have skimmed the book, my cooking life is in a twirl. I have spent a whole week looking for recipes I can cook, including some in Jack's book and most of the time I am missing a crucial ingredient, like say, yeast.

What do I eat while I am trying to figure out what to cook?

Well, I have eaten several dead bagels for two days, hard-boiled egg scrambled egg accidents, local rotisserie chicken with rice, carrots with peanut butter, with salad dressing, celery with peanut butter, Beans on Toast, successful blueberry pie filling tarts, and Baked Salmon Balls with DIY tartar sauce. There's always cereal.

My struggles with cooking and food are complex. I am poor but where I live, I can stretch a dollar. But, I don't have a car, so that limits my food choice options, but on the other hand, I do have many options, but I am trying to cook American or British or Indian recipes in a place where most of the ingredients available are for Spanish recipes.

Go to a nearby mom and pop convenience store and you won't find Sunflower oil. I was fortunate to go to a government grocery store and find Canola oil.

I am not complaining, really. I eat well. But, I still can't cook. So, I depend on Cook/Authors like Jack to guide me through the jungle of terms, processes, utensils, ingredients, substitutes and more to inspire me to keep trying to make healthy food within my budget.

The funny thing is as I listen to Bollywood's top song hits while I search for recipes etc., and read Jack's book, my eyes roll back in my head because I have to convert grams, liters, milliliters etc., and sometimes there are terms I just don't know like sultanas (I am assuming they are raisins) but that is why I spend so much time on the internet trying to figure things out. Anyway, my brain is being "stretched" as it seems I am trying to live in four worlds at the same time.

Which is also why I laughed when I read that Jack has gone to the library to research ancient recipes and found a recipe for "Worts" which she altered and improved. Going to the library is always a good idea.

Also, I love Jack's stories about her thrift store finds like her 20p Royal Doulton glass. 

I feel like I passed Amy Dacyczyn's "Tightwad Gazette "Course" with a C+ and have moved onto Jack's Budget Kitchen Classes.

Anyway, I appreciate Jack's mission to help people eat well on "peanuts."

Basic Black Bean Burgers/Sliders

I want to make a good bean burger. I am not there yet.

This is my third attempt.

The following websites are some of the sites I consulted.

Jack Monroe - Tin Can Cook
https://cookingonabootstrap.com/2018/09/11/carrot-kidney-bean-burger-recipe/

BBC Good Food
https://www.bbcgoodfood.com/howto/guide/our-best-ever-veggie-burgers

The Guardian
https://www.theguardian.com/lifeandstyle/wordofmouth/2013/aug/22/how-to-make-perfect-bean-burgers

My burgers were a little too soft for my taste, so I am still seeking to perfect my recipe.

I found the variety of bean burger recipes confusing. Since I admired Amy Dacyczyn's "Universal Casserole" recipe from her book, The Tightwad Gazette, I made a diagram to try to simplify the steps and choice of ingredients needed to make bean burgers.

Also, I am using my theory of "Use What You have."

In this recipe, I used Black Beans that had already been mashed.

Basic Black Bean Burgers/Sliders
(Adapted from: https://www.budgetbytes.com/black-bean-burgers/) 

#GERD-Friendly

Updated: 3/18/19

Microwave: A Dish of Apple Pie

 While the original recipe was a mug recipe, for this recipe, I used a small dessert dish.

This recipe is similar to Amy Dacyczyn´s Apple Crisp recipe in the Tightwad Gazette.

A Dish of Apple Pie
Adapted from: http://www.curryandcomfort.com/2012/11/2-minute-apple-pie-in-mug.html


Ingredients:

1/2 an apple, peeled, cored and diced
1/2 Tsp flour
1 Tsp olive oil
a few dashes of Cinnamon
a dash of Nutmeg
1/2 Tbsp lime juice concentrate
Toppings: crushed cookies, whipped cream or ice cream


Process:

Mix all ingredients together, except toppings.
Stir well.
Microwave 1 minute on high.
Add toppings.

Leftovers Tomato-Based Soup and the Recipe that Got Away

In the last 2 years,  I have been focused on making recipes for Recipes from the Kitchen of a Frugal Non-Cook. While I am still a beginner in learning how to cook, I have a bit more confidence in just winging it for some recipes.

Today, I made a soup from leftovers and items in the freezer.

Tomato-Based Leftover Vegetable Soup

Ingredients:

1/2 bag Peas, frozen
2 baggies of Celery, diced, frozen
2 slices of Spam, diced
1/4 Cabbage, frozen
1/4 Carrot, grated, fresh
3 Heaping Tbspns of Black beans, drained
1/2 Chicken bullion
3 Dollops of a tomato juice drink
ground black pepper
3 dashes of paprika

Process:

I put these items in a large pot and filled it with water (about 2/3) and brought it to a boil, then let it simmer on medium for an hour. It came out pretty tasty.


The Recipe that Got Away

I have used Amy Dacyczyn's Apple Crisp recipe often but the last time I used it, I tried to increase the portions by doubling the recipe. I was unhappy with the results, it was too dry, too heavy.

So, when I had two apples I needed to use before they went bad, I just winged it. Using Amy's recipe as a basis, I did not adhere to a rigid doubling of the recipe. But, also, I did not make note of the measurements of the ingredients I used because I thought I was going to fail, again.

Instead, it was a melt-in-your-mouth, light, not overly sweet, perfectly cooked dessert. It was the best thing I ever tasted. I cried because I doubted I would ever be able to duplicate that recipe, again.

Amy's Basic Apple Crisp Recipe
adapted from: Tightwad Gazette

1/2  red apple, chopped
1     teaspoon brown sugar (Substitute: white sugar)
1     teaspoon flour
1     teaspoon oatmeal
1     teaspoon butter or margarine
cinnamon

Mix sugar, flour, oatmeal and margarine.
Stir in chopped apple until coated.
Sprinkle with cinnamon.

Hot Plate and Microwave: Making One Version of the Tightwad Gazette Universal Casserole

These recipes are meant to encourage those who feel like an alien in the kitchen. So, don't worry too much when you make mistakes.

Also, I am currently in Mexico so things are a bit different for me.

This is Tightwad Gazette author, Amy Dacyczn’s original recipe:

1     cup main ingredient

1     cup second ingredient

1-2  cups starchy ingredient

1 1/2  cups binder

1/4  cup goodie

seasoning 

topping

Main ingredient: tuna, cubed chicken, turkey, ham, seafood

Second ingredient: sliced celery, mushrooms, peas, chopped hard-boiled eggs

Starchy ingredient: sliced potatoes, cooked noodles or rice

Binder: cream sauce, sour cream, can of soup

Goodie: pimiento, olives, almonds, water chestnuts

Topping: potato chips, cheese, bread crumbs

Choose one item from each category except topping and mix together. If mixture is dry, add 1/2 cup milk or stock. Transfer to buttered or greased casserole. Add topping.

Bake 350 degrees F for 30-45 minutes.

 ***********

This is what I have:

1 can of salmon, drained (main ingredient)

1/2 14 oz can of champiñones (mushrooms), drained (second ingredient)

1 pkg of spaghetti (about 8 oz) (starchy ingredient)

1 can of crema esparragos (creme of Asparagus soup) (binder)

3/4 can water

5 aceitunas (olives), diced (goody)

about 10 leftover wheat crackers, crushed (topping)

Plus, I have no oven just a microwave and an electric stovetop.

I started the spaghetti on the electric stovetop.

Then, I went looking for the almonds I thought I had somewhere in the house. The search turned into a re-arrangement project as I searched several locations.

Couldn’t find them. My guess is somehow I managed to throw them out accidentally. So, I choose olives instead of almonds. The spaghetti was done by then.

I have cans of tuna but in Mexico they are not chunk-like, more like a tuna soup. But, I had been wanting to use my can of salmon, so here goes.

I am assuming you drain the tuna or salmon. I did.

After struggling to open the can of salmon with two different can openers, I used the lid to hold it against the salmon to drain the liquid. Subsequently the lid got stuck down in the can. I almost got my finger stuck between lid and can trying to get it out. But, finally used a knife to get that very sharp edged lid out.

After draining the spaghetti, I put it in the casserole bowl. Then, I mixed in the other ingredients except the topping.

I used roughly one-half of the can of salmon and had to separate the salmon with a fork.

Now, I really questioned using creme of asparagus soup. Was this dish going to be green? I went ahead anyway. I also added about 3/4 cup of water.

Then, I began “dicing” the olives. Another mistake, I had gotten a jar of olives with the pits (con hueso). They were probably cheaper. So, I sliced the olive meat off around the pit and added it to the casserole.

I tossed and mixed the ingredients with a fork.

Then, with the crackers in a bag, I smashed them with a spoon and added as topping.

Now, into microwave for 15 minutes. If it takes about 1 hour to cook a dish in an oven, it will take about 15 minutes in a microwave. Also, the wattage of the microwave may affect the cooking time.

Voilà! -- It’s eatable and tasty. What started out looking like a dish for Klingons came out looking “normal.”

It was a bit dry but I liked it because I did not want it soupy.

Also, my noodles were a little chewy when I started but once cooked twice they came out nice.

Next time, I may use the salmon juice and add 1 cup of milk instead of water. Maybe the almonds will have turned up by then.