While there may be temptation to revert to Ramon noodles during these tough economic times, those inexpensive bricks of noodles are a nutritional landmine. Loaded with sodium, empty calories, and not much more, you really do get what you paid for at 5 for $1.

Instead, try this Econofest alternative: seek out sales on pasta (whole wheat, if possible) and jarred sauces. With a few adjustments, you can elevate a pasta dinner from just okay to pretty darn tasty.

The most important element is proper preparation. Here is a step-by-step process for making perfect pasta:

Start out with a large pot of cool water. Use more water than you think is necessary, this will prevent the pasta from becoming gummy.

Bring the water to a full, rolling boil and keep the heat high enough so the boil won’t die out completely when you add the pasta.

Add a generous amount of sea salt for flavor. Start with 1-2 tsp for half a box and 1 tbsp for a full box, adjusting the amount each time you cook pasta until you find the proportion that tastes best to you.

Cook pasta in boiling water until tender but still firm to the bite. Test the pasta at 6 minutes, if not fully cooked test again at 8 minutes. Continue in 1 minute intervals as necessary until pasta is no longer hard. The pasta will continue to cook slightly even after you remove from heat.  

Drain pasta completely and toss with 1-2 tbsp of olive oil to keep the noodles moist and prevent them from sticking together.

While waiting for the pasta water to boil, warm the sauce slowly over low heat. Stirring occasionally, heat until the sauce just begins to bubble. Be careful not to over cook, it will burn to the bottom of the pan!

Look for sauces with meat, mushrooms, garlic, and other goodies to add flavor. Many brands now offer Alfredo, Vodka, and Cheese sauces as well. Find a good sale and stock up. Mix and match sauces with different pasta shapes. All pasta may have the same flavor, but different shapes hold sauces in different ways and add a different “body” to the meal.  

Sprinkle your pasta combinations with some high quality Parmesan cheese or Italian cheese blend (not anything that resembles freeze-dried powder, please). Mozzarella, Asiago, and Fontina are all good choices.

Another option: buy cans of tomato sauce and add your own extras. Try fresh chopped basil, sautéed onions and garlic, sliced mushrooms, diced tomatoes and peppers, or even add some browned ground beef or sausage.  

To complete the meal, add something colorful to the plate: fresh steamed broccoli, sautéed zucchini or squash, baked sweet potatoes, sugar snap peas or green beans.

As part of Econofest, I am going to analyze news stories and offer solutions in the form of recipes, shopping strategies, and other thrifty household tips.  

Back in September, when the stock market fell 700+ points in a few brief hours, the only stock on the S&P 500 that didn’t fall was Campbell’s (see WalletPop for details).

If you are pinching pennies to make it through the economic crisis, Campbell’s is ready to provide some soothing comfort on a cold day. Kool-Aid, Kraft Dinner, Kellogg’s Corn Flakes and Campbell’s Soup all made the list of “must haves” to help stretch food dollars.

Campbell’s Soup is also generous enough to post hundreds of recipes online along with Swanson Broth and other brand products. Check out Campbell’s Kitchen for quick and easy meal ideas. Most just require a few pantry staples and a can of Campbell’s soup!

My favorite “quick fix” from Campbell’s is an easy Alfredo-style sauce for pasta:

Campbell’s Easy Alfredo Sauce

1 can condensed Cream of Mushroom soup
1/2 cup milk
1/2 Parmesan cheese, grated
1/4 tsp black pepper

Combine all ingredients in a small saucepan and warm gently over low heat. Do not boil. Can be made with low-sodium soup or try Cream of Mushroom with Roasted Garlic. Cream of Mushroom and Chicken will also make a great tasting sauce. Spoon sauce over pasta for a quick and easy bowl of comfort food.

Another great recipe from the Jenn archives using condensed soup:

Creamy Cheese & Rice

2 cups cooked rice
1 cup milk
1 can condensed broccoli cheese soup
1/2 cup shredded cheese, plus more to top
1/2 tsp onion salt
1/2 tsp paprika
fresh ground black pepper

Prepare rice according to package directions. Combine cooked rice, milk, soup, cheese, onion salt and paprika in a saucepan. Stir well. Cook over medium heat, stirring frequently, until cheese has melted and mixture reaches desired consistency. Top with fresh ground black pepper and additional shredded or crumbled cheddar cheese.

As I’ve already stated, this entire stock market/economic situation is becoming little more than a combination of fear mongering and unnecessary panic fueled by the media and political pundits. But even if we ignore the outrageous “news” coverage reporting the inevitable collapse of the worldwide economic system, it doesn’t mean we are not in crisis that will put a crunch on household budgets. Rising prices on everyday commodities like food and gas has put a strain on practically everyone, with little glimmer of relief in sight.

Above: Feeling like Mother Hubbard? Let me help you keep your cupboards from going bare.

Rather than succumb to the mass hysteria, I propose a little perspective and preparation to survive in this purported economic meltdown. Is now a good time to stock up on canned goods? Absolutely. Should you start hording cases of bottled water, dried beans, and toilet paper in your basement? Probably not.

During my Veganomics project, I shared some money-saving strategies to cut down the cost of food. Now, I am going to revisit and revamp some of those techniques, along with sharing some new information I have dug up from across the online universe. I will also be providing updates on the market situation as it relates to food preparation and grocery shopping, as well as highlighting interesting commentary and articles available on the subject.

This new project, dubbed Econofest, will be a combination of news and notes along with simple recipes and food ideas. My hope is to lend some stability to this crazy world and avoid turning my kitchen into a vast wasteland. So please, join me on this journey as I scour the Internet for the best advice, tips, and tricks for surviving in this supposed economic meltdown.

Above: It isn’t all coming up roses, but it isn’t all bad either.

Here is a quick, simple recipe from Everyday Food magazine using just 5 ingredients! This is perfect when you need an easy way to spice up some plain chicken. The tangy flavor is great for fall, with just a kick of heat from red pepper flakes.

Spicy Apricot-Glazed Chicken
from Everyday Food

4 boneless, skinless chicken breasts
1/4 cup apricot preserves
1/4 tsp crushed red pepper flakes
salt and pepper, to taste

Preheat broiler. Season chicken with salt and pepper. Arrange chicken on broiler pan.

Combine apricot preserves and red pepper flakes. Brush half of the mixture over the chicken.

Broil chicken 5-7 minutes. Flip chicken and brush with remaining apricot mixture. Broil an additional 5-7 minutes, until chicken is cooked through and no longer pink.

Another new recipe from the new kitchen! For my second meal, I adapted a recipe from Cooking Light magazine originally called “Orange-Ginger Skillet Chicken.” The recipe was designed to make ahead and take camping or to a cookout, but works just as well made immediately. To balance the citrus flavors, I added earthy mushrooms.

Macaroni is only a suggestion, you could also use egg noodles, rotini, or even brown rice. Though this is mostly an all-in-one meal, I would suggest a side salad or steamed vegetables to complete the meal.

Above: Okay, I cheated and used canned mandarin oranges. So sue me.

Orange-Ginger Chicken with Macaroni
adapted from Cooking Light

1/2 cup orange juice
3-4 chopped green onions
1/4 cup low-sodium soy sauce
3 tbsp lemon juice
2 tbsp olive oil
1 tbsp honey
2 tsp grated peeled fresh ginger
1 tsp ground coriander seed
1 1/2 lb chicken breast tenders
8 0z sliced mushrooms
1 cup chopped orange sections
3 cups uncooked macaroni or similar shaped pasta
Combine first 8 ingredients in a medium bowl. Place chicken tenders in the mixture and chill for 15-20 minutes.

Bring a large pot of salted water to a boil and cook pasta according to package directions, about 6-8 minutes, until just al dente (still slightly firm). Drain and keep warm.

Over medium heat in a large skillet, saute mushrooms in a small amount of oil. When near tender, add chicken mixture to pan and increase to medium-high heat. Cook 15 minutes, until chicken is cooked through until no longer pink.

Add pasta to skillet and toss well to coat. Sprinkle orange segments on top. Remove from heat and cover, allow to set 2-3 minutes before serving (this will allow the orange segments to warm without breaking).

Above: James wasn’t feeling well, so I came home and made some “comfort food.”