One day, my cheapness got the best of me
Or so I thought…
If you know me in real life, you’d know that I am thrifty. Not thrifty in a grungy way. But thrifty in a wow-what a creative way to save money-way. At least, that’s how I hope you view my frugality. If you think otherwise, keep those thoughts to yourself.
And for some reason, I always challenge myself to get even cheaper. Just when I think my grocery bill is low enough, I try to take my bargain hunting up a notch. But one day, said bargain-hunting ambitions, got the best of me.
I keep frozen veggies on sale for quick stir fries and fried-rice-add-ins. Frozen broccoli is good for this. Frozen broccoli florets that is. As I was shopping one day, I was reaching into the freezer section to grab a pack of frozen florets.
I don’t know if the freezer window got extra foggy and I lost sight of the prize, or if my hand slipped and grabbed the package next to the one I was aiming for or what…but somehow I ended up with the (conveniently cheaper) stems and pieces pack of broccoli rather than the cut florets.
Yeah, nothing worse than biting into a big old stem of broccoli. Sure, the fiber content is high and all. But seriously? It’s like eating a tree trunk. And after that first night of rather woody stir fry, I realized that I must find another use for the pound and a half of broccoli-trunks left sitting in the freezer.
And my food processor came to the rescue. With this sauce, pureed to oblivion, neither the Omnivore nor I can tell the difference between the florets and the tree trunks. Woohoo! And now I buy the (cheaper) tree-trunks with a purpose. And the world is good. And the grocery bill is lower.
Broccoli Pesto Sauce (with inspiration from Better Homes and Gardens)
8 oz frozen broccoli florets, thawed
1 clove garlic
1 T parmesean cheese
1 T EVOO
8-10 oz veggie broth
squeeze of lemon juice
Whirl in food processor, adding water to acheive desired consistency. Serve over pasta with a squeeze of lemon juice. Be aware that this sauce will keep all vampires away as the flavor of raw garlic is prominent. The picture above highlights a beautiful white bean ravioli.