Easy Economical Recipes - Progressive Grocer

Today more than ever, shoppers feel the pinch of rising food prices while facing the daily task of getting meals on the table. Retailers can help shoppers by providing recipes and meal ideas that satisfy the need for speed, ease, value and nutrition. 

What Do Cooks Want?

The pandemic fueled increased interest in home cooking — and for some, it never let up. Among those are 3,801 dedicated home cooks, mostly women ages 55 and up, who subscribe to the recipe publication Taste of Home. Earlier this year, they responded to the publication’s online survey asking about their cooking attitudes and behaviors during the first two years of the pandemic. 

About half (52%) of respondents said that they began cooking and baking more during the first year of the pandemic; somewhat surprisingly, 75% said that they were cooking and baking about the same amount or even more in year two than they did the year before (17% said more). About six in 10 (62%) look for new recipes more than they did six months ago, and almost seven in 10 (68%) cited “healthy meals/quality ingredients” as a top priority when they cook.

On the flip side, “cooking fatigue” is real for some, FMI’s “U.S. Grocery Shopper Trends 2022 — Future Outlook” report suggests. In that study, only 19% of shoppers said that they “love” cooking, compared with 23% in 2021. Shoppers also said that they’re spending less time each day preparing meals than in recent years, with 74% taking less than an hour and 30% spending less than 30 minutes, which emphasizes the need for fast recipe ideas. Even the avid cooks in the Taste of Home survey said that they wanted simple meal prep and quick and easy recipes, with this attitude especially true among Millennials.

Serving Up Solutions

Retailers can team up with their retail dietitians to provide great-tasting recipes and meal solutions that address shoppers’ concerns about cost, time, ease and health. Here are a few ideas:

• Promote and regularly refresh recipe sections on your website that highlight attributes like “30 minutes or less,” “budget-friendly” and “healthy.”
• Feature recipes that use popular time-saving appliances like air fryers, electric pressure cookers and slow cookers.
• Offer meal preparation tips that don’t require a major time commitment. For example, suggest preparing just one recipe component, like a batch of browned ground beef, to speed meal prep throughout the week in casseroles, chili and tacos. 
• Give tips for using leftovers as the basis for another meal and to reduce food waste. Recommend doubling freezer-friendly recipes like soups and stews for fast future meals.
• Display related recipes near nutritious sale items and less costly ingredients like canned seafood, canned and dry beans, and canned and frozen fruits and vegetables. For less budget-conscious shoppers, suggest using pre-cut produce or prepared deli items as convenient recipe components.
• Deliver cost- and time-saving tips and techniques in cooking videos, store demos and recipe headnotes. For example, suggest saving time by using the “mise en place” method of prepping all recipe ingredients and setting out equipment before cooking begins. 

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Cheap and Easy Thanksgiving Recipes - The New York Times

You don’t have to spend a lot to create a spectacular, inflation-friendly holiday menu.

Thanksgiving, for a lot of us, means a glistening table practically buckling under the weight of the food: a burnished bird, overflowing side dishes, every kind of pie and several bottles of wine. But with food costs soaring and continued supply chain issues, this year’s feast might look a little different. How do you create a feeling of plenty when the dollars in your bank account are anything but?

The truth is, it doesn’t take a lot of money or a long list of fancy ingredients to cook a memorable Thanksgiving meal. These 27 budget-friendly Thanksgiving recipes are not only easy, they also come together with ingredients you can find at any standard grocery store. Oh, and many are adaptable, so if you can’t find one ingredient, you can always substitute.

1. Creamy Mashed Potatoes

Armando Rafael for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Vanessa Vazquez.

For the most velvety potatoes, do as Kay Chun does: Roast your potatoes instead of boiling them, then add just enough milk and butter, and plenty of salt. And no need to splurge on fancy potatoes. Good old russets work very, very well.

Recipe: Creamy Mashed Potatoes

2. Dry-Brined Turkey

Andrew Scrivani for The New York Times

This recipe from Kim Severson is one of our most popular Thanksgiving turkey recipes, in part because it calls for just a handful of affordable ingredients and yields flavorful, juicy meat. It borrows a technique perfected by Judy Rodgers, the former chef of Zuni Café in San Francisco, in which you generously salt the bird two days before roasting.

Recipe: Dry-Brined Turkey

3. Stir-Fried Brussels Sprouts

Sang An for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.

These sweet, salty and spicy brussels sprouts from Genevieve Ko are the ideal counterpoint to the otherwise very brown, sometimes bland foods on the Thanksgiving table. Letting one side of the sprouts sear in the pan, then adding a splash of water to soften the inside results in a vegetable that is delightfully crisp-tender.

Recipe: Stir-Fried Brussels Sprouts

4. Lemony Cranberry Relish

Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne. Prop Stylist: Paige Hicks.

Thanks to Eric Kim, we have the cheeriest, and easiest, cranberry relish for your holiday meal. He takes an entire lemon — pith and all — and blitzes it with cranberries, sugar and salt for a ruby red, palate-delighting condiment.

Recipe: Lemony Cranberry Relish

5. Classic Deviled Eggs

Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

A lovingly arranged platter of deviled eggs deserves a place at every celebration, and this classic version, which is adapted by Alex Witchel from “U.S.A. Cookbook,” written by Sheila Lukins, is foolproof.

Recipe: Classic Deviled Eggs

6. Coconut-Braised Collard Greens

Romulo Yanes for The New York Times. Food Stylist: Vivian Lui

Von Diaz braises tough-stemmed collard greens in coconut milk and soy sauce, which makes them sweet, soft and rich. (For a traditional version of braised collard greens, try this recipe from Millie Peartree.)

Recipe: Coconut-Braised Collard Greens

7. Apple Crisp

Johnny Miller for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Christina Lane.

Pie enthusiasts may have convinced you that you must spend hours making a homemade apple pie for Thanksgiving, but it is not so. Enjoy the same textures and flavors of the classic with this far simpler, far less time-consuming crisp from Genevieve Ko. The most exciting part? You don’t even have to peel the apples.

Recipe: Apple Crisp

8. Stuffing With Mushrooms, Leeks and Bacon

Andrew Scrivani for The New York Times

There is much debate about how best to prepare stuffing. (Or is it dressing?) Melissa Clark calls this recipe “the peacemaker, because it’s adaptable enough to make everyone happy.” Nix the bacon, use white bread or cornbread (or even gluten-free) and sub onions for the leeks. It’s your meal after all.

Recipe: Stuffing With Mushrooms, Leeks and Bacon

9. Air-Fryer Green Beans

Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell. Prop Stylist: Paige Hicks.

If you have an air fryer, then Thanksgiving Day —  when the oven and stovetop are prime real estate, and you’re short on time — is a smart occasion to use it. This simple five-ingredient recipe from Eleanore Park will give you beautifully blistered green beans in about 10 minutes.

Recipe: Air-Fryer Green Beans

10. Sweet Potatoes Baked With Lemon

Kate Sears for The New York Times. Food Stylist: Barrett Washburne.

Most holiday sweet potato side dishes verge on dessert, but this one is lighter and brighter. It came to The Times in 1992, accompanying an article by Molly O’Neill, about Edna Lewis, who wrote the groundbreaking cookbook “The Taste of Country Cooking.”

Recipe: Sweet Potatoes Baked With Lemon

11. Chess Pie

Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Getteline Rene.

Yewande Komolafe’s version of the classic Southern buttermilk pie shimmers with lemon flavor. A surprising pop of lemon zest and black pepper in the crust balances the bold sweetness of the filling.

Recipe: Chess Pie

12. Vegetarian Shepherd’s Pie

Meredith Heuer for The New York Times

One surefire way to save money this year is to skip the turkey and host a vegetarian Thanksgiving. Samantha Seneviratne’s vegetarian shepherd’s pie is full of French green lentils and mushrooms, and look at that — the requisite holiday mashed potatoes are built right in.

Recipe: Vegetarian Shepherd’s Pie

13. Southern Macaroni and Cheese

Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.

This special occasion macaroni and cheese from Millie Peartree calls for two types of cheese: extra-sharp Cheddar for a little bite and Colby Jack for a superb gooeyness. We promise you’ll get recipe requests.

Recipe: Southern Macaroni and Cheese

14. Green Beans With Ginger and Garlic

David Malosh for The New York Times. Food Stylist: Simon Andrews.

Julia Moskin brought this four-ingredient recipe to The Times in 2006, and it’s been a perennial Thanksgiving favorite since. Using sautéed and fresh garlic and ginger makes these beans extra snappy.

Recipe: Green Beans With Ginger and Garlic

15. Pumpkin Pie

Andrew Scrivani for The New York Times

You can’t go wrong with this super adaptable classic. Use fresh or canned pumpkin (or butternut squash) purée, homemade or store-bought pie crust and fresh or ground ginger.

Recipe: Pumpkin Pie

16. Roast Chicken

Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.

If you’re serving a small crowd this year, consider skipping the turkey and roast a chicken (or two) instead. (And let’s be honest: Turkey meat is “pretty good” at best.) This recipe from Mark Bittman is as easy as they come, and it calls for just chicken, olive oil, salt and pepper.

Recipe: Roast Chicken

17. Dodo (Fried Plantains)

Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich. Prop Stylist: Paige Hicks.

Dodo, or fried sweet plantains, elegantly complement the savory foods usually found on the Thanksgiving menu. Yewande Komolafe tosses the plantains with pickled red onion for a little tangy bite. Make sure you use ripe plantains; the skin should be deep yellow and speckled with large black dots.

Recipe: Dodo (Fried Plantains)

18. Buttermilk-Brined Turkey Breast

Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.

Readers loved Samin Nosrat’s buttermilk-brined roast chicken, so she adapted it for a full-sized turkey as well as for a turkey breast, which is ideal for a smaller guest list. The salt-and-buttermilk brine keeps the white meat from drying out, so you don’t have to drown it in gravy.

Recipe: Buttermilk-Brined Turkey Breast

19. Stuffed Mushrooms

Johnny Miller for The New York Times. Food Stylist: Barrett Washburne.

Don’t overdo the appetizers — you’ve worked too hard and too long to watch your guests spoil their appetite — but these two-bite mushrooms filled with buttery bread crumbs, garlic, shallots and parsley from Kay Chun will keep your guests from veering into hangry territory.

Recipe: Stuffed Mushrooms

20. Roasted Butternut Squash With Brown Butter Vinaigrette

Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.

The hardest part of this recipe from Ali Slagle is prepping the butternut squash (no need to peel), but once that’s done, roast the slices until tender, then toss with brown butter that’s been spiked with a little apple cider vinegar and red-pepper flakes.

Recipe: Roasted Butternut Squash With Brown Butter Vinaigrette

21. Turkey Gravy

Melina Hammer for The New York Times

You can make the gravy ahead of time to avoid last-minute worries about lumps and fat separation, but if you want to make gravy the old-fashioned way, by using the turkey drippings, Sam Sifton’s version is a classic, and it won’t steer you wrong.

Recipe: Turkey Gravy

22. Cranberry Sauce

Jim Wilson/The New York Times

Simmer cranberries, sugar, orange juice and orange zest until the berries start to burst. And … that’s it for this classic cranberry sauce from Sam Sifton.

Recipe: Cranberry Sauce

23. Kaddu (Sweet and Sour Butternut Squash)

Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.

Priya Krishna loves this recipe for kaddu, a traditional Indian dish in which butternut squash is gently stewed with ginger, onion, turmeric, tomatoes and brown sugar for a salty, tangy and sweet side.

Recipe: Kaddu (Sweet and Sour Butternut Squash)

24. Corn Casserole

David Malosh for The New York Times. Food Stylist: Barrett Washburne.

An extreme comfort food, corn casserole is a very moist cornbread laden with egg, cheese, butter, sour cream, and fresh or frozen corn kernels. It is typically made with store-bought Jiffy cornbread mix (which we fully support), but Ali Slagle created a from-scratch version that is equally nap-inducing.

Recipe: Corn Casserole

25. Drop Biscuits

Craig Lee for The New York Times

Readers love these fuss-free biscuits from Samantha Seneviratne because there’s no chilling, rolling or cutting. (They are also more forgiving for beginners because you’re less likely to overwork the dough.)

Recipe: Drop Biscuits

26. Roasted Carrots

Andrew Scrivani for The New York Times

For a vibrant, inexpensive side dish, try this one from Martha Rose Shulman: Toss carrots with olive oil, salt, pepper, thyme and oregano, roast, then toss with fresh parsley.

Recipe: Roasted Carrots

27. Cornbread

Johnny Miller for The New York Times. Food Stylist: Cybelle Tondu.

This classic cornbread from Yewande Komolafe calls for just a few pantry ingredients, and it makes a great starter for cornbread dressing. It can also stand alone with a swipe of butter and a dollop of cranberry sauce.

Recipe: Cornbread

28. Pecan Tassies

Craig Lee for The New York Times

A full slice of pecan pie can be a little heavy after a big meal, but these little pies from Samantha Seneviratne deliver just the right amount of gooey sweetness and pecan nuttiness in a tender cream cheese crust. (And you need much less of those pricey pecans.)

Recipe: Pecan Tassies

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These Make-Ahead Thanksgiving Recipes Only Get Better With Time - The New York Times

Peter Kelsch, a third-generation farmer in southeastern Idaho, kills Kelsch Farms’ russet Burbank potato plants three weeks before harvest. Once the plants are dead, the potatoes’ skins harden and cure over time, leading to less starchy potatoes and, ultimately, better mashed potatoes.

“If you dig a green potato, it won’t mash as well,” Mr. Kelsch said. “Once they’re off our farm, they’re in your hands.”

There are countless ways to turn those scratchy, brown potatoes into a mash, and one trick to serving them soft and creamy on Thanksgiving is to prepare them ahead of time. In fact, many Thanksgiving standards actually improve in taste and texture when prepared in advance. There’s the added benefit of reducing stress on the holiday, leaving more time to spend with family and friends, and, just maybe, making it effortless to get everything to the table hot and all at once.

Mashed Potatoes

Adding more milk and butter to mashed potatoes when reheating only makes them creamier.Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.

Chilling creamy mashed potatoes stiffens and dries them, but also retrogrades their starch, which helps prevent them from becoming pasty. (You can’t save potatoes that start gluey. Shearing cooked spuds with any blade — food processor, blender or hand mixer — releases enormous amounts of starch and turns the mash into spackle.) When good, chilled mashed potatoes (and sweet potatoes) are gently reheated over a pan of hot water with more cream and butter, they become even silkier.

Gravy

Waiting until your turkey is done to start stirring gravy is stressful, to put it mildly, and it doesn’t give the starchy thickening agent time to cook out its chalky flavor. Gravy that’s been frozen for up to three weeks tastes especially rich when it’s reheated. With a second simmering, the starch’s taste disappears, but it makes the gravy extra thick, perfect for adding a ladle of freshly roasted turkey juices.

Pie Dough

You can freeze disks of dough before rolling them out and also freeze fully shaped crusts before baking.Sang An for The New York Times. Food Stylist: Monica Pierini. Prop Stylist: Paige Hicks.

Bakers know that the flakiest crusts come from dough that’s been chilled, ideally for a few days (or frozen for up to a month). Nicole Rucker, a cookbook author and the head chef and owner of Fat + Flour pie shop, said that this effectively “ages” the dough, improving its flavor by giving its floury rawness time to dissipate.

Cranberry Sauce

Matt Stoner Fehsenfeld has preserved tens of thousands of jars of fruit, including bay leaf-scented cranberries and apples, for the Quince and Apple Company in Madison, Wis., which he founded with his wife, Clare. He suggests refrigerating cooked sauce for at least a few days to help round cranberries’ tart edges and to allow them to meld with the other seasonings. The result ends up more “like rolling hills rather than spiky mountains of flavor,” he said. Letting the sauce come to room temperature before serving heightens its complexity.

Stuffing Bread Mix

Drier bread can soak up more stock, milk or custard, yielding a more supple stuffing.Lucy Schaeffer for The New York Times (Photography and Styling)

If you attempt to make stuffing with freshly baked loaves or tender hot-from-the-skillet cornbread, you’ll end up with a gummy casserole because the breads’ starches still have moisture. Drier bread bakes into a light and fluffy stuffing even as it soaks up more liquid, which yields more flavor. Whether you’re using stock, milk or custard, start with stiff bread. Leave cubes out at room temperature or toast them in the oven before storing them in the refrigerator to further dry them out.

Green Beans

If you prefer the snap of string beans to the slouching sweetness of long-cooked ones, blanch fresh beans a day or two before Thanksgiving by dropping vegetables into salted, vigorously boiling water and then transferring them to a bowl of ice water the moment they brighten and approach tenderness. This preserves their vibrant color and crispness, and doing so ahead gives them time to dry. The blanched beans need only a quick turn in a hot, oiled skillet with seasonings to soften past squeaky to just right.

Planning ahead for Thanksgiving isn’t only for planners, but also for anyone who prefers tastier sides and desserts with fewer day-of dishes to wash. Refrigerate or freeze what you can now, slap on don’t-eat-me labels and await the big day.

Recipe: Make-Ahead Mashed Potatoes

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Putting on the spritz: Tombstones reveal recipes of the dearly departed - KCRW

While some people hand down a box of recipes on notecards, others choose a more permanent route, etching the signature dishes of their loved ones on their tombstones. Rosie Grant discovered the phenomenon of graveyard recipes as a graduate student for library science at the University of Maryland. 

Her first encounter with a recipe on a tombstone was in Brooklyn, where the grave of Naomi Miller-Dawson shares the ingredients for her spritz cookies. During her quest, Grant has traveled to Logan, Utah to visit the grave of Kay Andrews, which boasts of a fudge recipe, and she just received a tip about a cheese dip recipe on a tombstone of a woman buried in Iowa. 

Grant says that most of the recipes are from women and are for desserts, but she is aware of a yeast cake recipe on the grave of a man in Israel, who was a well-known kibbutz chef. 

Considering her own tombstone, Grant debates between a macaroni and cheese recipe or a clam pasta, but hopes she has some time to decide between the two.

When visiting Kay Andrews’s grave in Logan, Utah with some fudge, Rosie Grant ran into a family on the same mission. Photo courtesy of Rosie Grant.

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The recipe - TheCatholicSpirit.com - The Catholic Spirit

I’m still unpacking boxes from a move over a year ago. Recently I came across a couple of recipe cards written in my mother’s excellent penmanship.

My mother, God rest her soul, passed away almost 50 years ago and the sight of her handwriting caused a moment of grief sweetened by time.

Father Charles Lachowitzer

Today, recipes are more likely to be on a screen and in an electronic file than on a recipe card in a wooden or metal box. But the structure and layout haven’t changed all that much.

The list of ingredients, abbreviations for amounts and the closing instructions for cooking are simply typed versions of my mother’s cursive. My mother could have never imagined a gazillion recipes from all over the world available at her fingertips with a few typed words on an electronic keyboard.

Recipes are ancient and the time-tested ones were handed down for generations. Traditional foods are one of the characteristics that identify cultures and religions. The consistency of taste over time is because of the recipe.

The early Church had a recipe for discipleship. The struggles of a world with ever-present sin and inescapable death were like a millstone. Conversion to Jesus Christ was the harvest of the ripened seeds of essential grains. The millstone may grind them up but by the grace of God, they became a fine flour.

This flour was mixed with the waters of baptism and the oil of gladness in sacramental anointings. A dash of salt as a preservative from evil and the leaven of the Gospel. The dough is kneaded by the loving hands of the Creator and let to rest to rise ready.

The fire of the Holy Spirit transformed the dough into a loaf of bread. The bread of life come down from heaven. While the bread of the Last Supper was unleavened and is still today, the recipe for discipleship needs the leaven of the Gospel.

Wine is made from stomped grapes and oil from crushed olives. These sacramental elements testify to the mercy of God who hears the cries of those in need. Our encounter with the person and real presence of Jesus Christ rebuilds what sin has torn down and feeds the soul. Though we may be broken, stomped and crushed, we are partakers in the mystery of the body and blood of Jesus Christ and anointed by the Holy Spirit with the oil of gladness.

Bread is such a simple recipe for such a profound mystery of faith. The effects of Original Sin, so prevalent in our imperfect lives in an imperfect world, do have a way of grinding us down.

Yet as a fine flour, the waters of baptism and the oil of anointing prepare us to receive the Gospel. Prayer seasons us like salt and preserves us from evil. We rest and rise ready for the fire of love in the Holy Spirit. As members of the Mystical Body of Christ, the Church, we become transformed to be bread for the world.

St. Augustine knew the recipe for discipleship and put it this way:

“Listen to the Apostle Paul speaking to the faithful: ‘You are the body of Christ, member for member.’

If you, therefore, are Christ’s body and members, it is your own mystery that is placed on the Lord’s table! It is your own mystery that you are receiving!

You are saying ‘amen’ to what you are: your response is a personal signature affirming your faith. When you hear ‘The Body of Christ’, you reply ‘amen.’ Be a member of Christ’s body, then, so that your ‘amen’ may ring true.”

La receta

Tags: Body of Christ, Christ’s body, Conversion to Jesus Christ, Mystical Body of Christ, Recipe cards, Recipe for discipleship, Traditional foods

Category: Only Jesus

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Our 20+ Most Popular Recipes in October - EatingWell

Loaded with cabbage, carrots, bell pepper, tomato and plenty of seasoning, this healthy cabbage soup recipe packs in lots of flavor and is ultra-satisfying. This easy recipe makes a big batch for lunches or veggie-packed snacks all week. If you want to bump up the satisfaction factor even more, top with a little cheese or avocado.

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5 seriously satisfying recipes to try this week - Herald & Review

This week's recipe roundup is all about comfort food.

These cozy meals will keep you warm as the weather turns cooler. Think roast chicken, potato soup and a pumpkin loaf that's perfect for fall.

Recipe roundup: Roast chicken, pumpkin loaf and more comfort food recipes to try this week

One sip of this soup is like getting wrapped in your warmest, coziest sweater. Between the thick chunks of vegetables, tender cubes of potato, juicy shreds of chicken (take your pick of boneless breasts or thighs), and thick, creamy broth, it truly doesn’t get more comforting than chicken potato soup.

As the temps begin to dip, this is a family-friendly soup to keep on repeat all through fall and winter.

Slathering sauces or seasonings over a chicken before roasting may produce a beautiful bird, but it can deliver lackluster flavor. That’s why we prefer to season a chicken under the skin.

Risotto is a simple looking dish. To turn it into a special meal, take a cue from restaurant chefs and go a little overboard with garnishes. Here, small dollops of the pistachio sauce, along with crunchy nuts, bits of cheese and basil look beautiful. A swirl of fruity, deep green olive oil or pistachio oil gilds the lily.

Mashed potatoes are one of the best comfort foods. They’re also a blank canvas when you feel like changing it up a bit, and one of the easiest additions is some sour cream.

Looks like we are in the season of pumpkin everything. This pumpkin cranberry loaf is a welcoming snack with a hot cup of tea or apple cider.

Satisfy your cravings

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