There are some cool things to having limited resources.  No, really, there are!  I think limitations are often the catalyst for creativity.  Often I am forced to think outside of the box because of financial reasons; often I am pleasantly surprised with the results.  This has happened twice this week. 

We have come to the recent realization that using our eat-in kitchen as a dining room was seriously limiting our livable space in our 937 sq. ft. house.  Although we are adamant about eating as a family and encouraging proper table etiquette, I don't think it is necessary that said table has to be traditional with four chairs and a centerpiece.  So, out with the dining set, and in with living furniture.  We brought in a love seat from the basement, cut the legs down on my antique drop-leaf table, and bought a chair and ottoman for $25 from the thrift store.  Viola!  We now have a sitting room in our house, and boy do we use it!  Now every morning David and I drink our coffee in there while the girls eat breakfast.  I catch up on blogs in the afternoon at that love seat during Zoe's nap.  And even better, people now have a place to sit and visit with me while I cook!

Our other obstacle is the grocery bill.  Although I believe in serving a variety of foods made with quality products, I am on a budget just like everyone else.  So at the beginning of this week when we were out of the normal foods I had to come up with something for dinner.  I think many of us suffer from stocking the pantry with foods that often get overlooked when picking out ingredients.  You know, we think there is nothing to eat, and then we start improvising and realize that there are more options than you first thought.

My options started by realizing I was out of meat AND pasta (our two easy standbys for quick meals).  My pantry search came up with two cans of black beans and a large can of stewed tomatoes.  I decided to make a bean soup.  So I hunted and tasted until this soup was created.  Actually, it's more of a stew:

2 cans black beans and their liquid

1 large can stewed tomatoes

2 cloves garlic, smashed

1 small onion or shallot (or whatever you have)

2 T olive oil

1 small branch of fresh sage

1 can anchovies in their olive oil, chopped

2 handfuls lentils (I had the red ones on hand)

1 c cooked rice (I used some cooked leftover basmati)

In a heavy pot saute the shallot and garlic until they are soft.  Add in the stem of sage.  Cook for one minute or so to release aroma of herbs.  Then add in tomatoes, black beans, anchovies, and all their liquids.  Once the soup begins bubbling, add in the lentils.  Cook soup until lentils are soft, about 20 minutes.  Add S&P to taste and stir in rice.  Heat through, and serve with cornbread.

I know some of these things seem crazy to just have on hand, but believe me they are great pantry stuffers.  The anchovies, for example, add great depth to all kinds of pasta sauces and are an excellent source of vitamins and protein.  Better still, the kids don't even know they are there.  And i always have fresh herbs in my pantry.  If I had been out of fresh I probably would have added dried thyme and marjoram.  Be creative!  Oh, and if you have never made johnny cakes before (cornbread pancakes), the kids love love them!