I have done so much soul searching about this blog and where it needed to go. And after a much needed posting where I expressed to you my feelings I felt inspired by the responses enough to come to a decision. I am continuing to blog, doing what I love but in doing so I am going to set things up a bit different. You see my purpose for starting this blog was initially a challenge to improve our food budget and eat healthier. One of the many things I loved about this blog is how it felt to be challenged and even more so how it felt to succeed. I also loved when I would hear from readers how I had inspired them to change their spending and cooking habits.
So I have decided two things, one I won’t be blogging quite as often as I was per month so as not to overwhelm myself but secondly every month I am going to give myself personal challenges and sometimes asking you to challenge me so focusing on quality postings rather then quantity. So every month with my new challenge I will post within the rules of my challenge and push myself to grow even more. As I am about to become a mother again one recurring challenge is going to be how to make sure I continue to provide us with meals that are easy to put together so it fits into our crazy lives. Along with the new focus I am hoping to launch a new redesign which is going to be very recipe orientated to make it easier for people who use this blog as their cookbook, like I do, to find the recipes they want. Thank you everyone for your impute over the past month and I hope you enjoy the journey with Small Wallet, Big Appetite.
So Challenge number 1 for October is going to be 30 minute meals. This month I want to focus on meals that from start to finish take only 30 minutes or less because lets face it when you have a family and/or a busy career you don’t always have the time to assemble more complex meals. This pasta dish was very kid friendly and makes enough for 6 portions which for us is perfect because that means it fed us for two nights in a row which gave me a night off from cooking. Served with a different vegetable side each night it satisfied both the toddler and the adults in the family.
1 medium onion, minced
1 garlic, clove
1/2 tsp thyme
1/2 tsp salt
1/4 tsp pepper
225g (8 oz) uncooked pasta any shape
750mL (3 c.) reduced-sodium beef stock
150mL (3/4 c.) milk
3 Tbsp ketchup
1 tsp mustard*
80g (1 cup) shredded cheddar cheese
*If using English mustard like I was be aware you might want to use less as it will be very hot. I use about 1/3 tsp of English mustard