here's a secret to good food with little finances:
there are various versions- like sofrito
so feel free to experiment!
a mirepoix is generally chopped and sautéed
then other ingredients are added after.
it is the base for many soup/stew/stock, sauces and you'll see these in stir frys as well.
there are two ways you can invest in this culinary foundation:
either purchase all the ingredients individually
buy the soups greens package in the vegetable section at your market.
what do you add to your mirepoix on a tight buget?
legumes: stew, dahl, soup
beans: chili, soup
chicken: roasted, use w/carcass for stock, curry
grits: roasted, stirred
rice: roasted, fried
vegetables: stir fry, stew, roasted, soup
add to your egg, tuna, pasta and rice salads
links about mirepoix and recipes:
four versions of mirepoix
the mirepoix is supposedly named after
the french general, Charles de Levis-
Duc de Mirepoix (1699- 1757).
no ones knows for certain what the original dish a la mirepoix was, and early recipes show inconsistencies. it wasn't until the end of the
19th century that mirepoix took on the meaning we know today.
in French cuisine there are two types of mirepoix:
mirepoix au maigre (veggie)
and mirepoix au gras (meat)
the poverty line in America for a single person household is $11,490
according to the NEA, the full time actor's median income is $25,291
and dancer/choreographers are at the highest risk for poverty. (80.7% near poverty)