The article suggests that people are cooking and eating at home a lot more to try to save money, but that their kitchens aren't fully equipped with proper utensils or cookbooks...
Well do we have a cookbook for you and your family!
"The Hippy Gourmet's Quick and Simple Cookbook for Healthy Eating" (Hachette USA) is available wherever books are sold and is not only loaded with over 150 healthy and delicious recipes of all kinds, but the book is a wonderful resource for finding local, organic sources for ingredients, as well as tips for saving money while leading a more sustainable (and much happier) lifestyle!
To go with the 'Chilly' economic environment, here's a fantastic "Veggie Chili" recipe (from "Hippy Gourmet's Quick and Simple Cookbook for Healthy Eating"). This is a recipe that can be enjoyed for the week ahead and is extremely cost-effective as a lunch item, for dinner, or snacking...enjoy!
Serves 8-10 (all ingredients ought to be Organic)
2/3 cup dried pinto beans
2/3 cup dried black beans
2/3 cup dried kidney beans
2/3 cup dried red beans
1 tbspn Olive Oil
1 onion, chopped, divided
1 green bell pepper, chopped divided
1 red bell pepper, chopped, divided
2 cloves garlic, peeled and chopped, divided
3 carrots, cut into chunks
3 stalks celery, chopped (including leaves)
2 tblspns ground cumin
1 tblspn dried oregano
1/2 tspn on black pepper
1 tblspn paprika
1/4 tspn cayenne pepper
15 ounces of plum tomatoes (fresh, or canned)
1 1/4 cups cooked garbanzo beans (chick peas) (or canned)
Soak the beans (except the garbanzos) overnight or for about 8 hours. The water should cover the beans with about 2 inches on top. Heat the oil in a large pot over medium heat. Add half the onion, half the peppers, and half the garlic. Cook until softened.
Add the soaked beans (except the garbanzos) including their soaking liquid. Cook until softened. The cooking time will depend upon the age of your beans; expect an hour or more. Add water if appears to be running low. In another pot, mix the rest of the vegetables with the spices. Break up the tomatoes as you add them along with their juices, to the vegetables. Bring to a boil, then reduce the heat and simmer for about half an hour. Add a bit of water if the mixture dries out.