It's mid-winter. Produce stands are closed for the season. Gardens aren't producing much, if at all (yours may be under 2 feet of snow this week). Grocery store produce can be expensive. But there are some vegetables which are the mainstays of the frugal kitchen. Potatoes, onions, carrots, cabbage, winter squash, and of course some canned and frozen veggies.
I've had some inquiries as to what we're eating, produce-wise, without buying much in the way of the fresh stuff. So, this week, I thought I'd share some of the vegetable-y dishes that we've had this month, using onions, carrots, winter squash, garlic, frozen garden greens, canned tomatoes, and canned corn.
Just for the curious (and those on a teensy grocery budget, such as myself), I have 5 quick and easy (emphasis on "easy") recipes for frugal vegetable dishes -- 3 side dishes and 2 main dishes, all using my favorite budget-friendly veggies.
Mustard Glazed Onions
I serve this at least once per week in winter. The onions go well with sandwich meals, alongside bean or meat patties, or with simpler casseroles. I made grilled ham and cheese sandwiches last Sunday for lunch. The glazed onions were a perfect accompaniment to the sandwiches. Then on Thursday, we had leftover turkey in gravy and mashed potatoes. Again I made these glazed onions and they seemed to suit that meal, as well.
This recipe takes just basic ingredients that you probably have in your kitchen right now.
to serve 4-5
1 1/2 large onions
2 teaspoons oil and 2 teaspoons butter (or all oil, all butter/margarine)
2 teaspoons brown sugar
1 tablespoon prepared mustard
pinch salt (did you know that a pinch has been standardized to 1/16 teaspoon?)
In a large skillet, heat oil and butter over medium.
Thin slice the onions. Saute onions in melted oil/butter, until golden, stirring often.
When onions are golden, stir in brown sugar, mustard and salt. Add more mustard to taste, if desired.
Serve.
