EAT CHEAP BUT EAT WELL
Marty Martindale

By Charles Mattocks with Mary Hart

TV’s The Poor Chef presents over 120 penny-pinching recipes in his new book. He presents these to what he sees as, “too many people are living take-out or microwave lives.” He feels just as strongly about the wave of obesity which is also sweeping the nation. Mattlocks is quoted in the book saying “The recipes in this book bridge the gap between cultures, celebrate the creativity of real people I’ve met and, I hope, will entice people back into the kitchen rather than intimidating them.

Here we mention just a few recipes from the book: (Mattocks also offers helpful and interesting headnotes with each recipe.)

PAPAYA-MANGO CHICKEN

Calls for canola oil, chicken pieces, orange juice, brown sugar, lemon juice, cornstarch, mango, papaya, hot cooked rice and fresh mint leaves

HURRY-UP MOUSSAKA

Eggplant, zucchini, olive oil, onion, parsley, mushrooms, ground beef, tomato paste, oregano, Tobasco sauce, milk and Cheddar cheese

BANANA PEPPERS AND SAUSAGE MARINARA

Olive oil, canned tomatoes, garlic, sausage meat, banana peppers, mozzarella and spaghetti

PERSIAN LAMB WITH DRIED FRUITS AND LENTILS

Rice, lentils, canola oil, onion, boneless lamb, pitted dates, raisins and saffron

SPANISH SAUSAGE WITH PLANTAINS

Chorizo, onion, blll pepper, garlic, jalapeno chile, rice, black beans, cilantro, Worcestershire sauce, olive oil, plantains, brown sugar and corn tortillas

PENNA PASTA WITH BLUE CHEESE AND WALNUTS

Pasta, olive oil, blue cheese, walnuts and fresh basil

FISH IN WHITE WINE

Butter, mushrooms, onion, frozen fish fillets, white wine, flour, cream and rice

SUN SHRIMP CURRY

Canola oil, onion, curry powder, broth, large shrimp, frozen peas, flour, ginger, lime juice, tomatoes and shredded coconut

MANDARIN CHICKEN AND WALNUT SALAD

Mixed greens, mandarin segments, red onion, grilled chicken, oilive oil, balsamic vinegar and walnuts

FIESTA CORNBREAD PIE

Onion, frozen corn, bell pepper, tomato sauce, green chiles, chili powder, kidney beans and cornbread mix.

BOK CHOY – SHITAKE JAPANESE STIR FLY

Mushrooms, garlic, ginger, broth, water chestnuts, scallion, soy sauce, cornstarch, bok choy and white rice

POTATO SOUP FLORENTINE

Russet potatoes, onion, ham hock, broth, dry mustard, frozen spinach and Swiss cheese

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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