Cowboy Chowder

2 c. dry pinto beans + 6 cups water


1 T. oil

1 onion, finely chopped

3 to 4 carrots, peeled and thinly sliced

1 clove garlic, minced

1 can crushed tomatoes (14.5 oz.)

*potato water saved/frozen from making garlic mashed potatoes, thawed

1 T. dried parsley

1/2 to 1 tsp. worcestershire sauce

water as needed: about 2 or 3 cups (use some of it to ‘rinse’ the tomato can,    and then add that + water needed to the chowder)

sea salt/pepper to taste

Sort beans/rinse; cook in water using crockpot method in miscellaneous recipes.

In large pot: heat oil on medium high. Add onions and carrots; cook and brown about 12  minutes;  stir as needed.  Add garlic,  stir/cook  for 30 seconds. Add crushed tomatoes, potato water, cooked pintos and liquids, parsley, worcester- shire sauce.  Stir all, add water as needed.  Bring to boil, turn heat to simmer, cover.  Simmer until it thickens somewhat, and  flavors  meld;  about 50 to 70 minutes.  Add salt and pepper to taste.  Makes 8 servings.

*the saved potato water (2 to 3 cups) gives this chowder extra flavor.

Optional:  If  you  wish,  add  2 c. cooked  brown  rice  to  this  chowder for a complete meal, and omit serving it with oatmeal muffins.

One of the goals in frugal thrifty meals is to waste nothing. You paid your hard earned money for it,  so use it up!   Sadly,  a very high % of food in the U.S. is thrown away.

Oatmeal Muffins

These yummy muffins are a family favorite….

1/4 c. dry milk powder                     1/3 c. oil

1 c. dry quick oatmeal                      1 and 1/4 c. unbleached flour**

1 c. water                                      1/2 tsp. baking soda

1 T. vinegar                                    1/2 tsp. sea salt

1 large egg                                     1 tsp. baking powder

2 T. sugar

Preheat oven to 400º. Grease a 12-muffin tin. In large bowl: mix dry milk and oatmeal. Add water, vinegar; let sit a few minutes.  Then add egg, sugar, oil; stir. Add flour,  baking soda, salt,  baking powder. Stir all with a fork JUST to moisten. DO NOT over-mix.  Spoon batter evenly in greased muffin tins. Bake 15 to 20 minutes. Done when tops bounce back to touch. Makes one dozen.

**I like to use 1 c. unbleached flour + 1/4 c. whole wheat flour.  It gives these muffins even more whole grain taste/nutrition.