Frugal Café Blog Zone

Posted By Vicki McClure Davidson on September 2, 2011

“This is my invariable advice to people: Learn how to cook — try new recipes, learn from your mistakes, be fearless, and above all, have fun!”
— Julia Child

FOOD. GLORIOUS FOOD.

Friday night, on the cusp of the Labor Day weekend… it’s time to let the stresses of the past week slip away and take in some beautiful food photographs and recipes for a few minutes — have some fun, as was suggested by the ultimate queen of the kitchen, Julia Child.

When they are available, recipes and recipe links will accompany select “Fab Food Friday Fotos,” with a guarantee that at least one frugal-minded recipe will always be included.

Meat & Potato Croquettes | Photo credit: Danakochan, Flickr, Creative Commons, some rights reserved

Photographer/cook Danakochan provided this recipe for this hearty meat and potato croquettes dish:

Meat & Potato Croquettes

* 4-6 potatoes depending on size (4L,5M,6S) (Yukon Gold used here)
* 1 TBL butter
* 1/2 med onion (Videlia used here)
* 1 clove garlic
* 1/2 pound Lean ground beef
* Salt and pepper to taste
* 1/4 tsp. paprika (can also substitute with curry powder, nutmeg, or your fave spice)
* 1 tsp chopped fresh chives
* 2 cups bread crumbs
* 2 eggs (separated)
* 1 cup oil for frying

Prepare mashed potatoes and set aside.

Stir fry onion, garlic in butter until lightly browned. Add meat, salt, pepper and paprika and stir until meat browns. Add chives and cook a min or two more.

Combine mashed potatoes and meat mixture and egg yolks in a large bowl and mix well. Throw it into freezer or frig to cool. Form it into patties when cool. Take egg whites and whisk with 1 tsp soy sauce until frothy.

Dip each ball into egg and into bread crumbs to coat evenly. Heat oil and fry croquettes until golden brown, transfer to paper toweling to drain. Place in warm oven to keep warm until all are fried. Serve hot.

Makes about 12-14 this size. (You can make balls for party appetizers — about 30.)

Fresh Fennel | Photo credit: Nick Saltmarsh, Flickr, Creative Commons, some rights reserved

Butter Barn Sculpture, 2005 Iowa State Fair | Photo credit: Virtual Farm Boy, Flickr, Creative Commons, some rights reserved

Someone in Iowa actually thought, “I should make a sculpture of a barn out of butter.” Too funny!

Summer in a Bowl | Photo credit: captaincinema, Flickr, Creative Commons, some rights reserved

Description of this lovely salad from photographer/chef captaincinema:

Warm corn and tomato salad with shallots, basil, and red bell pepper.

Fresh Razor Clams | Photo credit: Tavallai, Flickr, Creative Commons, some rights reserved

Seared Tuna Salad at Mooncake Foods, NYC | Photo credit: Barry Pousman, Flickr, Creative Commons, some rights reserved

Oatmeal with Apples & Cranberries | Photo credit: Pirate Alice, Flickr, Creative Commons, some rights reserved

Not only do you get incredible “bang for your buck” with oatmeal, daily consumption of a bowl of oatmeal can lower blood cholesterol because of its soluble fiber content. Nutritionally, oatmeal is low in saturated fat, cholesterol, and sodium. In addition to dietary fiber, it is a good source of phosphorus and selenium, and a very good source of manganese. In frugal Scotland, oatmeal is the staple grain there and is used in a variety of ways, including in chicken stuffing, in baking, and as a major ingredient in dishes such as haggis and skirlie.

Photographer/cook Pirate Alice added cranberries to this oatmeal recipe posted at MrBreakfast.com, where it’s “all breakfast, all the time”:

Baked Apple Oatmeal
(6 servings)

* 3 cups rolled oats (quick or old-fashioned)
* 2 cups chopped apples
* 2 cups milk
* 1/2 cup brown sugar
* 1/4 cup melted butter
* 1/3 cup applesauce
* 1 large egg – beaten
* 1 and 1/2 teaspoons baking powder
* 1 teaspoon ground cinnamon
* 3/4 teaspoon salt

Prepare a 2-quart baking dish with a light coating of cooking spray.

Preheat oven to 400 degrees.

In a large bowl, combine the oats, baking powder, salt and cinnamon.

In a separate bowl, mix together milk, egg, applesauce, butter, and brown sugar.

Stir the liquid ingredients into the dry and pour into prepared dish.

Bake for 20 minutes.

Stir the oatmeal, fold in the chopped apple and bake 20 more minutes until top is lightly browned.

Spoon into serving bowls and serve with milk and a little extra brown sugar.

You can replace the apples with equal an equal amount of blueberries or other fruit.

Breakfast dishes can be served as an inexpensive lunch or dinner, saving on a family’s limited food budget. Other recipes to try at MrBreakfast include Viktoria’s Real Swedish Pancakes, Southwestern Skillet Potatoes, and Cheddar Grits Souffle.

Whole Wheat Spaghetti with Broccoli Rabe | Photo credit: rkosick, Flickr, Creative Commons, some rights reserved

Photographer/cook rkosick attributed this spaghetti dish to a recipe at mealsformoderns.blogspot.com, but for the life of me, I can’t locate it anywhere on the blog. If anyone locates the recipe, please provide the url in the comments box.

Norwegian Brown Cheese (Brunost) on Toasted Bread | Photo credit: flickr marcus, Flickr, Creative Commons, some rights reserved

Photographer/cook flickr marcus provided an explanation of this frugal-minded Norwegian dish:

Norwegian Brown Cheese (brunost) on toasted bread

An open package of brunost on the back, with smør (butter) and two slices of toasted bread with two thin slices of brunost on them. A traditional Norwegian breakfast/lunch/evening meal.

Chocolate Tasting at Fidani Chocolate Factory | Photo credit: suanie, Flickr, Creative Commons, some rights reserved

About this gourmet chocolate tasting at the Fidani chocolate factory in Shah Alam, Malaysia, photographer suanie wrote:

Chocolate tasting! The pink ones are white chocolate mixed with strawberry (cream, I suppose), and nuts. Lots and lots of nuts!

Dinner of Buttered Shrimp, Broccoli, Oranges, & String Beans | Photo credit: whologwhy, Flickr, Creative Commons, some rights reserved

First Heirloom Tomatoes, San Francisco Farmers' Market, California | Photo credit: Summer Tomato, Flickr, Creative Commons, some rights reserved

More gorgeous photos of fruits and veggies at the farmers’ market are posted here at Summer Tomato.

Lemon Meringue Tarts, Atelier Thuet Bakery, Toronto, Ontario, Canada | Photo credit: Sifu Renka, Flickr, Creative Commons, some rights reserved

Spring Roll Bento | Photo credit: gamene, Flickr, Creative Commons, some rights reserved

Photographer/bento creator gamene provided this description of how to create this awesome spring roll bento box:

Spring Roll Bento

Nothing that innovative tonight bento friends — you’ve already seen me use a square box with flower garnishes once this week!

Main compartment: leftovers from last night’s dinner of homemade Vietnamese spring rolls (mine are vegetarian — bean sprouts, cilantro, basil, tofu, carrot, and glass noodles dressed with soy sauce, sesame oil and chili flakes), with yellow beet stars added for garnish, lined with a cabbage leaf and buttressed by pickled radishes, yellow and red tomatoes.

“3 o’clock” compartment: leftover fried rice with a yellow beet and purple potato flower garnish.

“6 o’clock” compartment: edamame in a silicone food cup, with yellow wax beans and red carrot sticks.

Not pictured: homemade peanut butter/soy/sriracha dipping sauce for the spring rolls.

Holiday Breakfast on the Porch | Photo credit: elisabet. s, Flickr, Creative Commons, some rights reserved

Charming, inviting breakfast here — photographer/cook elisabet s wrote:

Bank holiday breakfast on the porch

Pancakes with summer berries with a little home-made elderflower syrup.

Enchilada de Pollo, Las Palapas Resort Grill, Saskatoon, Saskatchewan, Canada | Photo credit: Doublecool, Flickr, Creative Commons, some rights reserved

Blue Drink | Photo credit: Cillian Storm, Flickr, Creative Commons, some rights reserved

Lamb Dinner on Cruise to Ensenada | Photo credit: Mozul, Flickr, Creative Commons

Spinach Feta Pie | Photo credit: Rachel Tayse, Flickr, Creative Commons, some rights reserved

Photographer/cook/webmistress Rachel Tayse provided this recipe from her fun food blog Hounds in the Kitchen. Explore the site — the Zucchini Pronto recipe for cooks who don’t have much time in the kitchen, and Rachel’s Sausage Cake recipe are both crying out for me to make.

Spinach Feta Pie Recipe

* 1/4 cup olive oil, divided
* 1 large white onion, diced
* 3 garlic cloves, chopped
* 1 pound fresh spinach, chopped roughly
* 1-1/2 cup feta cheese
* 1/4 cup bread or cracker crumbs
* 2 large eggs, lightly beaten
* 2 tsp dried herbs (we like oregano and basil for this recipe, dill, tarragon, or thyme would be good, too)
* 1/2 tsp red pepper flakes (optional)
* salt and pepper to taste
* 8 ounces frozen phyllo sheets, thawed and sliced into 1 inch squares (can be reduced to 4 ounces, if you want to lower empty calories)

Heat oven to 350 deg F.

Sweat onions and garlic in 2 tbsp olive oil until translucent. Add spinach until wilted. Allow to cool.

Stir together feta cheese, eggs, bread crumbs, and spices.

In a separate bowl, stir phyllo and 2 tbsp olive oil together.

Optionally, line the bottom of a 9 inch spring-form pan with parchment for easy cleanup and no spills in the oven. An easy way to do this is fold a piece of parchment into a square, then fold into a triangle twice holding the center of the paper as an endpoint. Match endpoint to the middle of the spring form, cut a semi circle shape where the endpoint meets pan side, and open to reveal a circle like form. You just approximated a radius (half a diameter)! Multiply the diameter times Pi and you have circumference!

Combine cooled onions, garlic, and spinach with the feta mixture. Press into prepared 9-inch spring-form pan. Place pan on a cookie sheet.

Top pie with the phyllo dough pieces. Drizzle a little more olive oil on top for extra crisp deliciousness.

Bake for 30 minutes or until top is golden brown.

Note: This pie is a great recipe to make double and freeze. The frozen pie will take 1 hour 15 minutes to bake.

Makes: 8 servings

Welcome to L.A. Burger, Bondi BBQ, Venice, California | Photo credit: noral/sskizo, Flickr, Creative Commons, some rights reserved

Mussels with Wine, Fennel, & Bacon | Photo credit: popartichoke, Flickr, Creative Commons, some rights reserved

Great background info at PopArtichoke about the making of this dish — plus, many other wild recipes I simply must make, like Pink Peppercorn Ice Cream and Chinese-Style Pork Belly Nachos.

Mussels with Wine, Bacon, & Fennel
—-adapted from Examiner—-
Makes 2 servings

* 2 lbs of fresh mussels, cleaned and de-bearded
* 3 slices of bacon, diced
* 1/2 head of fennel, diced (save the sprigs for a gorgeous garnish!)
* 2 cloves of garlic, whole, peeled
* 3 sprigs of thyme
* 1/2 cup dry white wine (I used Trader Joe’s Coastal Sauvignon Blanc)
* 4 T. (1/2 a stick) unsalted butter
* 1 T. chopped parsley
* Juice of one small lemon
* Salt & pepper to taste

In a large pot, fry the diced bacon over medium-high heat until crispy. Reduce the heat to medium and add the fennel. Sauté until fennel is softened.

Add the thyme sprigs, garlic cloves, and mussels. Add the wine, cover, and cook until the mussels open up. This should only take a couple of minutes, so watch them closely. Finish by adding the butter, parsley, and lemon juice. Season to taste with salt and pepper, and garnish with fennel sprig.

See? I told you this was easy! Serve the mussels with a crusty baguette and you’ve got yourself a warming, delectable and beautiful dish.

It’s just perfect for the chilly weather, and very economical, so you can save your cash for holiday gifts instead! Enjoy!

Goat Cheese Balls | Photo credit: scarlet, Flickr, Creative Commons, some rights reserved

Yam Poriyal | Photo credit: George Wesley & Bonita Dannells, Flickr, Creative Commons, some rights reserved

Poriyal is the Tamil word for fried vegetable dish — Tamil is an ethnic group native to Tamil Nadu, India, and the north-eastern region of Sri Lanka. While no recipe was provided by the photographers for this yam dish (yams are a terrific source of Vitamin C), you might want to try two I located: one is at the East Indian website of Tarladala and the other is at Edible Garden.

Avocado | Photo credit: elsa4sound, Flickr, Creative Commons, some rights reserved

Cowboy Casserole with Roasted Veggies (Brussels Sprouts & Carrots) | Photo credit: bacon and tofu, Flickr, Creative Commons, some rights reserved

Pumpkin Soup | Photo credit: ex.libris, Flickr, Creative Commons, some rights reserved

Photographer/cook ex.libris provided the recipe for this pumpkin soup — not too long before it will be full-blown pumpkin season:

Pumpkin Soup

Justy gave me a half a pumpkin and told me I could make a soup with it. I was unsure about how it would turn out, but it is wonderful! Thank you, Justin! I’m bringing it to a potluck tomorrow.

Roast pumpkin half in oven at 475 for an hour.

Chop onions and celery and start softening them for about 8 minutes. Add thyme, marjoram, salt and pepper. Grate in nutmeg. Add two cloves of garlic, stir for 30 seconds, then add about 5-6 cups stock.

Scoop out cooled flesh of pumpkin with an ice cream scoop. (Before I roasted the pumpkin I sprinkled it with salt, pepper, a bit of sugar and I smeared it with olive oil.)

Scoop pumpkin into soup, stirring every couple of scoops to see how much you’ll need. I used most but not all of the pumpkin. Add two generous handfuls of gorgeous dried porcini mushrooms. Set lid loosely on and simmer for at least 30 minutes on medium low heat.

Blend with immersion blender. In a separate little bowl, blend butter, milk, and flour. Add a bit of the soup and stir. Add the roux to the soup and combine with blender. Taste and adjust seasonings. I like to keep it savory but still add more touches of nutmeg and cinnamon.

Just ask if I’ve forgotten something!

Grilled Steak with Mustard Sauce and Sweet Potato Mash | Photo credit: ozfoodie, Flickr, Creative Commons, some rights reserved

Chinese Dumplings | Photo credit: kattebelletje, Flickr, Creative Commons, some rights reserved

Homemade Oatmeal Creme Pies | Photo credit: Alisha Rusher, Flickr, Creative Commons, some rights reserved

Kids should love these homemade copy-cat Little Debbie Oatmeal Creme Pies — photographer/cook Alisha Rusher provided this recipe that was originally posted by MizzNezz:

MizzNezz’s Note:

I found this on the web, and since they’re the absolute favorite of my grandson, I made them for him. We couldn’t tell the difference! The only thing is — these are a lot fresher!

Little Debbie Oatmeal Creme Pies

Oatmeal Pie Ingredients
* 1 cup margarine
* 3/4 cup dark brown sugar
* 1/2 cup sugar
* 1 tablespoon molasses
* 1 teaspoon vanilla
* 2 eggs
* 1-1/2 cups flour
* 1/2 teaspoon salt
* 1 teaspoon baking soda
* 1/8 teaspoon cinnamon
* 1-1/2 cups quick oats

Cream Filling Ingredients
* 2 teaspoons very hot water
* 1/4 teaspoon salt
* 1 (7 ounce) jar marshmallow cream
* 1/2 cup shortening
* 1/3 cup powdered sugar
* 1/2 teaspoon vanilla

Directions:

In large bowl, cream margarine, sugars, molasses, vanilla, and eggs.

Combine flour, salt, baking soda, and cinnamon. Add to the creamed mixture; mix in the oats.

Drop dough by TABLESPOON on ungreased sheets.

Bake at 350°F. Bake for 10-12 minutes,or until just starting to brown around the edges. They will look moist; don’t overcook.

While the cookies bake prepare the filling. In small bowl, dissolve the salt in the hot water. Allow this to cool.

Combine marshmallow cream, shortening, powdered sugar, and vanilla in medium bowl; mix on high until fluffy.

Add the cooled salt water and mix well.

Spread filling on flat side of one cookie, press 2nd cookie on top.

Spicy White Pizza with Bacon, Shrimp, and Asparagus | Photo credit: esimpraim, Flickr, Creative Commons, some rights reserved

I’m nearly drooling… photographer/cook esimpraim provided the recipe link for this fabulous Spicy White Pizza with Bacon, Shrimp, and Asparagus posted at the food blog Dishing Up Delights. Some info on the white pizza:

I’ve enjoyed asparagus in so many different ways, but this was a unique way for me to have it and I really liked this pizza. It’s a bit loaded in terms of ingredients, but they all play well together and work in harmony. Next time I may skip the ricotta base, but that is only because I am one of those weirdos who prefers sauce-less pizzas. I think the only thing that could make this better would be roasting the asparagus before putting it on the pizza. Stop me before I get any more ideas…

Tortellini Salad for Picnic Lunch | Photo credit: la fattina, Flickr, Creative Commons, some rights reserved

Coffee Prince Cafe at Hongdae, Seoul, South Korea | Photo credit: riacale, Flickr, Creative Commons, some rights reserved

Chickpea & Chorizo Stew | Photo credit: Mrs. Magic, Flickr, Creative Commons, some rights reserved

Photographer/cook Mrs. Magic wrote:

From Good Housekeeping’s New Recipe Book. Not having the best of days so my mum cooked this tonight, was lovely. We’ve always cooked the same (evolved) recipe for chorizo stew so really nice to try so try a different one, not something I would have done before and glad we did. It had treacle in it which seems odd but really gave it depth and a bit of sweetness.

Japanese Chicken Stew | Photo credit: Vincent Ma, Flickr, Creative Commons, some rights reserved

Photographer/cook Vincent Ma provided a brief description of this beautiful Japanese Chicken Stew:

We have this Japanese cookbook with really authentic recipes. This is a chicken stew with taro, spring beans, mushrooms, konnyaku, carrots, burdock, etc.

Chocolate Chip Mint Ice Cream in Waffle Cone | Photo credit: Alanna@VanIsle, Flickr, Creative Commons, some rights reserved

Bacon & Bleu Cheese Coleslaw | Photo credit: chrisfreeland2002, Flickr, Creative Commons, some rights reserved

Photographer/cook and co-webmaster of Countrypolitan Cooking, Chris Freeland provided the recipe for this bacon and bleu cheese coleslaw. This recipe can feed a small army, so unless you plan to feed an army or have a desire for lots of leftovers, you might consider cutting the recipe in half.

Lots of other yummy recipes at the blog — top of my list includes Mashed potato gratin, Duo of Crabby Patties, and Fried Green Tomatoes.

This one’s super simple and super tasty. Sometimes I like to spend hours working on a dish, and sometimes I just need to put something together quickly. This recipe falls in the latter category – I just got back from travel and needed to take a dish to a family reunion that would work for 20-30 people, so quick & quantity were the keywords. I’ve made fancier versions of this recipe before with my own dressing (and will blog them soon), but this fast-and-furious one works really well and gets good reviews from even picky eaters. Enjoy!

Bacon & Bleu Cheese Coleslaw Recipe

* 1/2 head red cabbage
* 1/2 head green cabbage
* 1 lb baby carrots
* 1 bottle prepared Coleslaw dressing, or Ranch dressing
* 1/2 lb bacon
* 4-6 oz. crumbled bleu/blue cheese or Gorgonzola

Cook bacon to crisp. Drain on paper towels and crumble into small pieces.

Using a food processor, grate the carrots and slice both cabbages into a big mixing bowl. (If you’re making this in advance, keep the red cabbage out for now and mix it in shortly before serving; it turns everything a bit pink if it sits for more than an hour.)

Add the bacon, dressing, and blue cheese, and mix well.

Serves 16-20.

Dried Fruits & Nuts, Muslim Street Market, Hsi-an, Shaanxi, China | Photo credit: ironmanixas, Flickr, Creative Commons, some rights reserved

Beautiful Waffle | Photo credit: brittany0177, Flickr, Creative Commons, some rights reserved

Seafood Stew | Photo credit: Neven Mrgan, Flickr, Creative Commons, some rights reserved

Stews are filling frugal dishes to feed many on a limited food budget — this seafood stew is hearty, full of spiciness, and takes little time to make.

Photographer/cook Neven Mrgan provided this recipe:

Seafood Stew

* 1 12-oz can diced tomatoes
* 1/4 cup celery, chopped
* 1 small onion, chopped
* 2 cloves garlic, chopped
* 1/2 tsp anchovy paste or 1 tsp mashed anchovies
* 1 tbsp olive oil
* 1 cup red wine
* 1 cup vegetarian, beef, or seafood stock
* 1 tsp cornstarch

* 1 tbsp chipotle hot sauce (Tabasco brand)
* 1 tbsp lime juice
* 1 tsp paprika
* 1 pinch saffron

* 1/4 lb mixed seafood, cleaned, cut to bite size (shrimp, mussels, octopus, fish. This is sometimes available in frozen mix packages.)
* 1 can smoked baby clams, drained

* To taste: Crushed red pepper, cayenne pepper, seven-pepper blend, garlic salt
* 2 whole bay leaves, fresh parsley, basil, and marjoram

Heat the olive oil in a pot and sauté celery and onion in it for about 4 minutes or until soft.

Add the garlic and sauté for another minute, then add the tomatoes (drained, reserving the water) and the anchovies. After 5 minutes, add the tomato water and the wine. Add the bay leaves. Simmer for 15 minutes or until it’s reduced to soup consistency, then add the stock and reduce again.

Place saffron on a small piece of baking paper and toast it in the oven for about 2 minutes. (If it turns black and bitter, discard.) Powder with your fingers into the stew, then add the hot sauce, the lime juice, and all the seasonings and spices. I go heavy on the hot sauce myself.

Thaw the fresh or frozen seafood in the fridge or under a running (cold) tap. Remove the bay leaves from the stew with a spoon. Add the seafood to the stew, stir once, and cook for 5-7 minutes or until the seafood is done. Don’t overcook. Dissolve the cornstarch in 1 tsp warm water, then stir into the stew.

Serve with garlic rolls.

Peanut Butter Noodles | Photo credit: eraine, Flickr, Creative Commons, some rights reserved

Photographer/cook eraine used this recipe from AllRecipes to make this easy, vibrant Peanut Butter Noodles dish that is chock-full of tasty veggies.

Homemade Spinach, Chicken, & Pasta Soup | Photo credit: faithmonsoon, Flickr, Creative Commons, some rights reserved

Wine on the Porch | Photo credit: BestOfNJ, Flickr,Creative Commons, some rights reserved

I love this photo.

Photographer BestOfNJ provided some background info on it:

Wine on the Porch

This photo was taken on the porch of a bed and breakfast in Cape May, New Jersey with great light and reflections in the glass from the Virginia Hotel across the street.

Dutch Oven Pizza, Boy Scouts Camp Out Dinner, Manassas, Virginia | Photo credit: tkelly7029, Flickr, Creative Commons, some rights reserved

Fresh Papaya Salad | Photo credit: miss_yasmina, Flickr, Creative Commons, some rights reserved

Photographer/cook miss_yasmina wrote this about the picnic in Berlin she attended with her papaya salad:

We went to Thai-Park in Wilmersdorf – it’s a park where groups of Thai (as well as other SE-Asian minorities) gather on weekend afternoons and have picnic-style street food.

I like the whole “gray area” about it – officially unlicensed, good homemade food, the informal gathering, the kind people we encounter (one woman was offering us her blanket to sit on).

Spaghetti Fritters | Photo credit: Timothy Tsui, Flickr, Creative Commons, some rights reserved

Ham Sandwich | Photo credit: RatRanch, Flickr, Creative Commons, some rights reserved

Chocolate-Filled Mexican Wedding Cookies | Photo credit: Emily Carlin, Flickr, Creative Commons, some rights reserved

The recipe for these easy, mouth-watering Mexican wedding cookies that are filled with chocolate are posted at the food blog Back to the Cutting Board.

Photographer/cook and webmistress Emily Carlin wrote:

I think Mexican Wedding Cookies are one of the quintessential Christmas cookies out there. Besides decorated sugar cookies and gingerbread men, they are definitely what come to my mind when I think of holiday sweets. I’ve also seen them called Mexican Wedding Cakes or Russian Teacakes. I remember my mom would make them for Christmas parties and she’d always have to make special ones for me because I don’t like nuts.

A commenter said she was making these for Cinco De Mayo, too. Great idea!

Vintage Photo: 4-H Club Members with Chart, "This Dairy Product Has Merit," ca. 1950 | Photo credit: National Archives, 'What's Cooking, Uncle Sam?' gallery, 5725634 (33-A-90-1)

To view more vintage food photos posted for the National Archives’ “What’s Cooking, Uncle Sam?” program, click here.

Food photos selected and posted are credited and have Creative Commons-licensed content with some rights reserved for noncommercial purposes, unless otherwise noted.

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Past three months of Fab Food Friday Fotos posts:

Five-Spice Chicken, Sherried Tomato Soup, Vegan Enchilada Casserole, Chinese Peanut Cookies, Beef & Barley Soup, Salads, Baked Costa Rican-Style Fish, Chili Shrimp Pasta, Lamb Shanks, More Frugal Recipes

Categories: Business & Economy, Food, Drink, Frugal Kitchen Tricks, Health
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