Andy Young: The frugal gourmet shares his secrets

By Andy Young

All of us are works in progress.

However, not everyone progresses at the same rate. For example, I still can’t tie a necktie, although I’ve compensated for that imperfection by not wearing one for the past three decades. And while my parallel parking skills remain sub-standard, I did recently squeeze my Prius into a parking place that was no more than two and a half Lincoln Continentals long.

But one ability that’s improved by leaps and bounds over the past few years has been my culinary skills.

Unlike formally trained chefs, I cannot claim expertise in any particular ethnic fare, like Italian, Chinese, or French cuisine. My specialty is based on finances and availability of ingredients, rather than on more traditional epicurean arts.

Even though I’m still a work in progress, I’m confident I’ve mastered the WNWN (waste not, want not) school of meal preparation. That’s why I’m using this space to generously share some of my most-enjoyed recipes.

LEFTOVER CEREAL SOUP

Empty every box of cereal in your pantry that isn’t quite finished but still has a few odd flakes (or similar dregs) left, into a standard cereal bowl. Crumbs from Cheerios, Rice Krispies, Corn Chex, Mini Shredded Wheat, Bran Flakes, and similar cereals are all acceptable. Then sprinkle leftover blueberries and strawberries onto the pile, slice up your oldest banana, pour milk (or leftover Greek yogurt) atop the mixture, and enjoy. Serves one.

VEGETABLE RICE PILAF

Read directions on the oldest box of Rice Pilaf mix you own. Then boil appropriate amount of water. Toss in box’s contents, stir, then add in any and all leftover spinach, onions, carrots, red and/or green peppers, celery, zucchini, and/or any other elderly produce that’s seen better days. Adding leftover frozen veggies to flesh things out (corn, beans, peas, etc.) is fine as well. Cover, simmer for amount of time recommended on box’s side. Serves four. Or two, if one of the two is a growing child with a healthy appetite. Or one, if the one is an aspiring competitive eater.

SALMON RICE PILAF

Follow the directions for making VEGETABLE RICE PILAF (above). Then prepare a modest-sized salmon fillet. When the Rice Pilaf is done, cut the cooked salmon into small pieces and then mix them into the Rice Pilaf. Serves four or one if your three guests all hate salmon.

EVERYTHING-BUT-THE-KITCHEN-SINK VEGETARIAN PASTA

Prepare your preferred pasta (spaghetti, linguine, orzo, rotini, or similar product), following the instructions on the side of the package. Pour a thin covering of olive oil into a large frying pan. Cut up every elderly mold-free onion, pepper (green or red), mushroom, carrot, zucchini, eggplant, or celery stalk in your produce drawer. Saute for 1 to 2 minutes. Add spinach, Swiss chard, or whatever other withering greens are handy. Continue to saute, and stir frequently, for another minute or so. Drain fully cooked pasta, then put it into a large microwave-safe bowl. Pour last week’s leftover generic marinara sauce on the pasta, then top it with the sauteed vegetables. Microwave for 3 minutes; then remove and stir. Microwave for another 3 minutes; stir again. Microwave for a final minute, and…voila! It’s ready to enjoy. Serves 1 to 6, depending on amount of pasta prepared, and how many guests are confirmed gluttons.

EVERYTHING-BUT-THE-KITCHEN-SINK VEGETABLE CHICKAGHETTI

Prepare spaghetti according to instructions. Then follow instructions for preparing EVERYTHING-BUT-THE-KITCHEN-SINK VEGETARIAN PASTA (above). Subsequently add chicken or, if your guests are vegetarians, veggie-based chicken.

Having prepared each of these dishes on numerous occasions, I can personally guarantee that each one is delicious, and a nutritional bonanza.

Except for Leftover Cereal Soup. That’s still a work in progress. <