Gourmet Recession #2: Spinach & Rice

One of my favorites; created by my grandmother adapted from Trinidadian customs in that perfect way she does things. I was always confused as a child, because all of my colleagues (yeah right, children don't have colleagues) would shy away from spinach more than most greens/vegetables, leaving me to wonder why, because to me, spinach was one of the most looked-forward-to meals i had (and continue to have). Still to this day i try to convince people to make this at home, they don't get it. There's nothing in the words "Spinach & Rice" that sounds exciting, so i say: JUST TRY IT. Then you will understand.

The salt pork, i feel, is the real highlight and secret to why this is so spectacular, it gives it a savory quality that makes it constantly desirable. I've tried the same thing with bacon....the results are not the same. And i've compared minced garlic versus whole crushed garlic, and the whole garlic are little treasures that flavor the whole dish but when you bite into one it's such a reward. Also, the combination of spinach and white rice is unmatched. The spinach by itself could be boring (unless served as a side dish) but this is designed to be a main course (RE: Gourmet Recession).

Estimated Cost: $2-$3

Serves 2

Spinach & Rice

1.5 inches of salt pork (fat & meat: even portions); diced (not too small)

1/2 med. onion; sliced

2.5 garlic cloves (or 3 if you prefer)

1 pack of frozen chopped spinach (preferably defrosted the night before)

small amount of vegetable oil (just to barely coat bottom of pan)

black pepper (to taste)

salt (to taste)*

Heat vegetable oil over med. high heat

Add salt pork until dark red and fat has rendered a bit, while stirring

Add onions, continue stirring

Add garlic and black pepper, continue stirring

Cook until onions are sweating and garlic is golden

Add spinach and salt; stir to combine everything

Turn heat down to medium low and cook for at least 15 minutes so all the flavors mend and the spinach has cooked off most of it's moisture.

Taste, adjust seasonings.

Serve with white rice

*Keep in mind that the salt pork has a good amount of salt in it, so you won't need as much salt as you normally would when cooking spinach. Taste as you go, see how the flavors develop

Gourmet Recession #1: Chickpea Salad

Ah yes! Volume 1 of my recipes and tips for a rocky economy.

This is a guide on how to live on groceries alone and really stretch that dollar till George Washington looks fatter. So wipe the dust off of those pantry tins, buy a new can opener (or a cleaver) and get to work! Whether or not you have a job.

Chickpea Salad

1 can of garbanzo beans/chickpeas

2 carrots; peeled and cut in brunoise (or diced)

3 cloves garlic; roast 2 and reserve 1 raw; all minced

1/2 med. onion or 2 shallots; diced

2 celery stems with leaves attached; chopped

cumin

curry powder

salt & pepper

1 teaspoon balsamic vinegar

extra virgin olive oil

pinch of sugar

fenugreek (kasoori methi) [optional]

*the ingredients without a specific measurement means i usually eyeball it and taste as i go, so sprinkle to your adjusted taste

Heat a small pan over medium-high heat with extra virgin olive barely coating the bottom of the pan

Add carrot, do not stir for 3 minutes

Turn heat down to medium

Add the 1 clove of raw garlic; stir; take pan off heat

While carrot/garlic is cooling, open can of garbanzo beans and strain through a chinois or fine mesh strainer

Run water thoroughly over garbanzos

Put garbanzos in a large glass bowl with the onion/celery/carrot/garlic

Add the cumin/curry powder/salt/pepper

Add olive oil & balsamic vinegar to taste

Mix well!

And your done, son!

Cheap & easy, who doesn't like that?

Now, the great thing about this dish is that you can sort of use this as a template.

It's very easy to get creative with this.

It comes with a "what's in your fridge" or "how to empty your fridge" mentality.

I always try and make it different here are some more great additions/substitutions:

cucumber

apple

fennel

pancetta (or bacon)

basil

tiny dried shrimp

yogurt

tomato

sesame seeds

parsley

toasted nuts

fried shallots

beets

goat/feta cheese

olives

cilantro

it's basically endless! don't do only this recipe! well, use it at least once! then just keep adding like you're at Sizzler or something.