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post Category: Meat Recipes — kai @ 11:06 am — post Comments (0)

One of my favorite meals involves a good bagel with cream cheese, tomato, red onion and lox. Most of the ingredients for this are pretty inexpensive, except for the lox. Good Nova Scotia lox usually runs at least $20/lb or more. I could probably go through a half pound myself on a Sunday morning with a couple of bagels and it would be well worth the money. But why do this when you can make your own lox at home very easily.

post Category: Meat Recipes,Misc — kai @ 11:42 am — post Comments (0)

It seems that with the economy down and continuing to slide further, many people are jumping on the frugal bandwagon. I’ve seen many articles lately about people saddled with credit card debt who turn to frugality to eliminate their debt and stay debt free. Even folks without a ton of debt are turning to frugality to live a better life for less. It seems chileheads are no different.

post Category: Meat Recipes — kai @ 11:29 am — post Comments (0)

I can’t say enough good things about beans. Beans are cheap, healthy, tasty and I love beans. While the most frugal beans start dried and are usually soaked overnight before boiling for a couple of hours. If you’re trying to put together a meal for pennies a serving, dried beans are a good place to start. Sometimes inspiration hits me and I can’t wait 24 hours for dried beans to be edible. That’s when I turn to canned beans for the following stew recipe.

post Category: Low carb,Meat Recipes — kai @ 11:48 am — post Comments (1)

If you thought this post was about what to do with a bunch of leftover moussaka from your last Greek cooking extravaganza, you’re going to be disappointed. If you make moussaka right, there won’t be any leftovers anyway. 😉 If you haven’t made or had moussaka before, you’re in for a real treat.

post Category: Cooking themes,Low carb,Meat Recipes — kai @ 6:37 am — post Comments (1)

Soon after this trip to Hawaii, I decided to make kalua pork at home. I read many recipes, many of which involved some process nearly as complicated as the traditional method.

post Category: Meat Recipes — kai @ 7:01 am — post Comments (3)

I need to start this post by apologizing in advance to any and all Argentinians who happen by this post AND anyone else who might happen to attempt this recipe. This recipe is definitely not from Argentina and is, arguably, edible at best. There is one magical part of the recipe that hails from Argentina…