Little Dishes #17

 

Here we have some things that have become pretty familiar, I imagine: Korean carrot salad (I used a new-to-me recipe because I didn't have cilantro--this one is from Cooked and Loved), soy glazed brussels sprouts (recipe from The Healthful Ideas), brown rice with everything bagel seasoning, an Asian-style cucumber salad, and Gardein's crispy orange chick'n pieces with sesame seeds.

This was great! I bought the orange chick'n a while ago on sale, and with all the cooking I've been doing--I confess it might have gotten excessive sometimes how much time I spent in the kitchen--I wanted to give myself something a bit easier. Remember: This is about me reducing my costs when it makes sense, but when there is a big sale on something, it also makes sense to me to buy it. If I'm going to last for the long haul here, I can't make myself do absolutely everything all the time.

So far as costs are concerned, carrots are close to the cheapest of vegetables. I buy them in big five pound bags, and pay about $1 per pound for them. Carrots sneak in to a lot of things. One of the best things about budget reduction is probably that carrots are my favorite vegetable.