Simple Touches Make A Big Difference

I've mentioned before that while I appreciate slow dishes, stewed to perfection and take a real commitment of time, and usually high quality ingredients, I also love meals that are super fast and inexpensive. I don't always have the time or money required for some of my favorite recipes and we have to use simpler, often pre-packaged items in a pinch - and we're certainly not the only ones.

Food insecurity and food deserts are real issues across the country - and even our own community. With wealth disparities also come deficits of time for cooking and an inability to buy expensive, fresh ingredients. However, I want to plead the case that just because a meal involves simple, "low-brow" or pre-made/pre-packaged components doesn't mean it has to be any less special, delicious or full of love. I would argue that little, homemade, heartfelt choices can jazz up a meal that would otherwise be straight from the box (literally) and I want to share two such recipes - that we use frequently - with you.

When I was little, we were in a different place financially, and living in a rural area my family didn't know a lot about food. We ate a lot of country (and inexpensive) staples like cornbread, biscuits, potatoes and green beans, jellies and meats we canned ourselves. The majority of it was homemade but nothing like the crazy things my dad makes now (like bibimbap?!) and looking back at some of our "treats," I can't help but laugh. And it's absolutely not because I am ashamed or embarrassed, but the nostalgia of my childhood is just too funny to me.

One such treat, one of the first desserts I ever remember "making," was strawberry shortcake. We used to get these little pre-made sponge cakes that were practically flavorless (and only $1 for six!) and we'd top them with whipped cream and strawberries we'd cut up ahead of time and covered up sugar.

The sugar on the strawberries is the most important ingredient. It only takes about 2 T for a whole bowl of sliced strawberries, but left on them for a few hours, they make the most delightful, sweet juice - just perfect for shortcake! And instead of using plain white sugar, we use homemade vanilla sugar.

Feeling nostalgic, we made strawberry shortcake!

Albeit vanilla sugar does take some patience, but it couldn't be simpler to make and is easily refreshed. All you need is vanilla beans (we usually get Madagascar beans from MySpiceSage.com - they're a wonderful spice website that is inexpensive and gives freebies - usually vanilla beans - alot), white sugar and some sort of jar or airtight container.

Slice the beans in half so that you have two short halves, then split them open. Place them in your container and cover with sugar. We usually use half a bean per pint jar. Allow to sit for at least a month - the longer you leave it, the deeper the vanilla flavor. And whenever you've used up all of your sugar, just add more and repeat the process - the beans are very potent and will last through several refills.

After the sugar is ready you can use it in anyway you'd use regular sugar (in sweet dishes -- I wouldn't add this to chili or spaghetti sauce etc.). You could put it in your coffee, on french toast, in any pastry or, as we did, over sliced fruit. The vanilla adds a light sweetness and makes the most subtle, delicate changes in your dishes.

This is a wonderful touch for your dishes at home and adds a foodie feel to even the simplest of dishes, but it also makes a great gift. You can make it ahead in big quantities for holidays, decorate the jars and give out as beautiful and inexpensive gifts! We love our vanilla sugar so much that we actually gave out as favors at our wedding (with an added LEGO craft, of course).

Another quick, but impactful recipe is making your own seasoning for fries or homemade chips. We go to Grocery Outlet and stock up on $1.99 bags of french fries every few months and add them whenever we're short on side dishes. I am a french fry freak and I absolutely have a hierarchy of the best fries around and generally, frozen fries are on the bottom. However, using this Red Robin/Zaxby's knock-off seasoning, we're able to elevate ho hum fries into incredibly flavorful ones. And, the seasoning, which usually lasts us 3-4 months, costs less than $1 to make!

Mix 3 T salt (you could easily get away with 2 T if you're watching your sodium), 1 T instant tomato soup or spaghetti sauce mix, 2 t chili powder, 1/4 t ground cumin and 1/4 t ground black pepper. Store in an airtight container. 

I use this seasoning on practically any potato-product, but be sure to sprinkle this on immediately after cooking the dish - right after the fries come out of the oven/fryer etc. - to be sure it will stick. 

Providing a good meal doesn't have to involve a lot of time or money! I hope you take these two recipes and find your own way to incorporate small, homemade touches into your meals - making your own salad dressings and sauces or finding ways to jazz up boxed meals (check out Semi Homemade by Sandra Lee).