In the face of inflation, tight budgets have become a reality for many families not only in France but around the world. This greatly affects foods and the way food is prepared. So how do you cook to save money? To make your budget smile again, today we offer you 4 simple, quick and delicious anti-crisis recipes.
Anti-Crisis Recipes: Omelet is the most suitable meal for a small budget
Nutritious and ready in no more than 10 minutes, this omelette is a super easy budget recipe that everyone should know how to make. As well as saving you money at the supermarket, this staple meal is high in protein and can be eaten for breakfast, lunch and dinner. To prepare it, do the following.
- 2 eggs
- 2 tablespoons skim milk or water
- Salt and pepper
- Filling of your choice (optional)
- Grease a pan with oil and place on medium-high heat. Lightly beat the eggs, milk, salt and pepper in a bowl. Then pour the mixture into the heated pan. Cook until everything is well cooked.
- Put the filling (if using) on one side of the omelet and cover with the other side. Continue cooking for a few minutes until the filling is heated through. Finally, gently slide the omelet onto a plate and serve.
Healthy affordable meal: Creamy Asparagus Pasta
To lighten your wallet while eating a balanced diet, here’s a quick and easy recipe where the creamy pasta is sure to delight your taste buds.
- 250 g fusilli pasta (or your favorite type)
- Clean and cut 300g of asparagus lengthwise
- 175 g of frozen peas
- Zest and juice of ½ lemon
- 100 g of soft cheese
Cook the pasta according to the instructions on the package. Add asparagus and peas two minutes before the end of cooking. Boil them for two minutes and then reserve a cup of the cooking water. Drain the pasta and vegetables. Then add the cheese, lemon juice and cream and continue cooking. Pour about 2-3 tablespoons of cooking water to dilute the sauce. So it sticks to the pasta better. That is all!
Economical family recipe idea: Potato gratin
Our frugal recipe ideas continue with a potato gratin that will delight the whole family! So don’t wait any longer and get the following ingredients:
- 1 kg of potatoes
- 1 finely chopped yellow onion
- 4 tablespoons of butter
- 4 tablespoons of all-purpose flour
- 1 cup chicken broth
- 2 cups whole milk
- 1/2 teaspoon of salt
- 1/4 tsp black pepper
- 1/8 tsp ground nutmeg
- 200 g of grated cheddar
Heat the oven to 180° C. Then peel and cut the potatoes into thin slices. Fry the onion in the butter for about 5 minutes. Add the flour and continue to cook, stirring, for two minutes. Whisk in the milk and cook until the flour is completely dissolved. Bring the milk to a simmer over low heat, stirring frequently. When it starts to simmer, add the chicken stock and let it simmer. Add salt, pepper and nutmeg.
Spread half the potatoes in layers on the bottom of the gratin dish. Cover with half the white sauce and half the grated cheddar. Then repeat the process with the remaining potatoes, sauce and cheddar. Finally, cover with aluminum foil and bake for 45 minutes. Then remove the paper and continue baking for 30 minutes. Let stand at room temperature for 10 minutes before serving.
Budget-Friendly Fall Recipes: Pumpkin Soup with Anti-Crisis Lentils
Our anti-crisis recipes end with a comforting suggestion to come up with something quick this fall. It’s also a great way to make leftover Halloween pumpkin without the waste!
- 1 tbsp + 1 tbsp. olive oil
- 2 chopped onions
- 2 chopped garlic cloves
- About 800g of chopped pumpkin pulp with seeds
- 100 g of red lentils
- 1 liter of hot vegetable broth
- A pinch of salt and sugar
- 50 g of sour cream
- Heat the oil in a large pan and add the onion. Once it has softened, stir in the garlic, pumpkin pulp, lentils and thyme. Pour over the hot broth and season before covering. Simmer for 20-25 minutes until the lentils and vegetables are soft.
- Meanwhile, wash the pumpkin seeds well, removing the pulp and dry them with a paper towel. Next, heat a teaspoon of olive oil and roast the seeds in it. After roasting, season with salt and sugar and mix well.
- Blend the hot soup to a smooth, creamy consistency. Then add heavy cream and mix again. Taste and season if necessary.
- Serve with toasted seeds sprinkled on top.