Living well during lean times isn't impossible--some of my greatest memories have taken place around a kitchen table sharing a meal with friends. Fortunately, I love to cook. And I love the challenge of creating meals that are delicious, easy, healthy, AND--given the current economy--cheap to make. I hope this blog provides inspiration during the economic downturn with easy recipes (including price breakdown), entertaining tips, wine suggestions, and guides to everything from budget shopping to how to organize the perfect recession pantry. Honestly, when's the last time you had a steak dinner for two and a bottle of wine for under $35? You'll enjoy yourself far more when spending less...just wait and see!
ROASTED RED PEPPER CHIMICHURRI SAUCE
4 cloves garlic, peeled
1 8-ounce jar roasted red peppers, drained
1/2 red onion, finely chopped
Juice of 1 lemon
3 tablespoons red-wine vinegar
1/2 teaspoon dried hot red pepper flakes
1/2 cup fresh flat-leaf parsley
1/2 cup fresh cilantro
1/2 cup fresh mint
1/2 cup extra virgin olive oil
Salt and pepper, to taste
Feel free to add more herbs, more vinegar, more red pepper flakes—this recipe is very adaptable according to your taste buds!
Let sit at room temperature for one hour before serving, for flavors to combine.
Makes about 1 ¼ cup (serves 4-6)
*NOTE: Totals on this blog do not include basic pantry items such as olive oil, spices, flour, sugar, and a few long-lasting perishables like onions and garlic. I will be writing a series of posts to let you know what you should keep stocked in your recession pantry (and where to do your shopping!).