table talk / By Jada Calypso Brotman

On the Cheap

Some not-so-local recipes that’ll save you money

(Sept. 18, 2008)  While I’ve found that cheese-mongering is full of life’s rich delights, sadly it is not making me rich — not with the rent I’m paying. In my new state of horrifying, dizzying penury, I have been investigating all the possible dishes one can make with canned food, and on the cheap. That might mean a trip to your local dented can/remaindered food store, or just finding those good deals at the supermarket. Additionally, I have been taking cues from my little brother, Max, who’s an urban livin’ off-the-grid type. You know, the guy who’s always talking wild-eyed about peak oil and rooftop gardens? Yeah, that kinda fella. These sorts are very handy when it comes to knowledge of affordable eating. I made some giardinaire at his instigation and it is cheap, easy, and a great way of using the odds and ends of vegetables from that stew you made to stretch the roast.

So, as I was saying, I try to get the pick of the dented-can litter, but hey, sometimes you gotta take whatever they throw at you. In the case of a recent excursion it was chickpeas, aka garbanzo beans. I figured out ways to use them in unusual combinations, and some are surprisingly delicious. Let’s start there. Here’s a nice one, very quick and great on a hot morning.

GALLERY >

Cheap Beet/Bean Salad

One can beets, rinsed. Or — even cheaper! — boil or roast your own homegrown beets, peeled, with a little oil and salt.

One can chickpeas, rinsed. I guess it’d be cheaper to cook your own but Jesus Christ how far do you expect me to go?

Mix.

Douse with:
2 tablespoons olive oil
Juice of one lemon
1 teaspoons salt, or to taste
Fresh-ground pepper
1/2 teaspoon cumin
Whatever greens you can salvage from your new thrifty Chia Pet Herb Garden. Parsley is best.

I realize this recipe is a trifle inane in its simplicity, but it is preferable to other vegetable salads out of cans because: 1. Chickpeas and beets are almost the only vegetables that taste almost as good out of the can. 2. They take FOREVER to cook by hand so you feel smug saving time. 3. You rarely, if ever, taste them together, so it’s a refreshingly new taste. 4. Substantial-er than most vegetarian salads, so you stave off hunger to live another day. 5. Very, very nutritious.

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