Potatoes (1.99)
Garlic (.30)
Frozen broccoli (1.00)
Frozen corn (1.00)
Chicken broth (.58)
Onion (.50)
Green pepper (.68)
Pull the broccoli and corn out to defrost. Cut potatoes in to 1/4- 1/2" cubes. (You want about 4 cups of potatoes.)
Put the potatoes in a saucepan and cover with water. Bring to a boil.
While waiting for the potatoes to boil, dice the garlic, onion and green pepper and start to cook them in a separate pan, in a little bit of olive oil. Chop the broccoli in to smaller pieces.
When the potatoes are cooked, smash about half of them against the side of the pan with the back of a big spoon. Add the all of the vegetables. Thin with chicken broth, if needed. Season with salt & pepper, and a dash of nutmeg, if desired. Yes, nutmeg. Trust e. I won't be offended if you leave it out, but it will add a nice flavor unless you use too much. Then it will be bad. Very bad. Cook on low heat until everything is warm.
Some notes - This is really good served with crumbled bacon, cheese and some sour cream. Not in the budget for the sake of my dumb ass challenge, but if you can, I recommend it.
I like to also add diced carrots to this soup. Really, any vegetable you have kicking around the fridge would be good.
Wednesday, June 26, 2013
Mujadara (Lebanese Lentils, Rice and Caramelized Onions)
I am not going to explain how to make mujadara, because this website I will link to will do a much better job.
Lentils (1.08)
Rice (.72)
Onion (1.00)
Olive oil (free)
2.80 (Yes, 2.80)
So... grab a head of romaine ($1.98), a small tomato (.50?) and a lemon (.33)
Your new total is 5.61
While you are making the mujadara, cut, wash and spin the romaine for a salad. Cut the tomato and swipe a little of the onion that you cut for the mujadara and use it in your salad. Dress with olive oil (free) and fresh lemon juice.
Lentils (1.08)
Rice (.72)
Onion (1.00)
Olive oil (free)
2.80 (Yes, 2.80)
So... grab a head of romaine ($1.98), a small tomato (.50?) and a lemon (.33)
Your new total is 5.61
While you are making the mujadara, cut, wash and spin the romaine for a salad. Cut the tomato and swipe a little of the onion that you cut for the mujadara and use it in your salad. Dress with olive oil (free) and fresh lemon juice.
Italian Sausage Hoagie
Great Value Italian sausage (2.98)
Day old Italian bread (50¢)
Green pepper (.68 each)
Onion (.50)
Garlic (.30)
Petite diced tomatoes (.58)
olive oil (free)
5.54
Dice garlic and slice pepper and onions. Cut the sausage in to big chunks.
Add olive oil to a large skillet over medium heat. Add garlic, onion and pepper. Cook until halfway to desired doneness. Add sausage, a pinch of oregano and salt & pepper to taste. Cover and cook, stirring occasionally, until sausage is cooked and peppers and onions caramelized. Add the petite diced tomatoes and cook until liquid is reduced by half. Check for seasoning and adjust if you need to.
Grab one of those loaves of Italian bread you get off of the day old bakery rack for 50¢. Slice the bread slightly above the middle to make one ginormous hoagie bun, and scoop some of the yummy bits out of both pieces- but be sure to leave the ends so your filling doesn't fall out. (You are making a trough to put the sausage mixture in.) Drizzle the bread with olive oil and toast in the oven until toasty. Pull it out and rub a garlic clove over the hot bread. Oh. my. God. you gluten eaters are so lucky. *ahem*
Fill your trough and cover with the top bun.
Some notes - If you have some extra cash, top the sausage/pepper/onion mixture with sliced mozzarella or provolone and toss it in to the oven just long enough to melt.
Day old Italian bread (50¢)
Green pepper (.68 each)
Onion (.50)
Garlic (.30)
Petite diced tomatoes (.58)
olive oil (free)
5.54
Dice garlic and slice pepper and onions. Cut the sausage in to big chunks.
Add olive oil to a large skillet over medium heat. Add garlic, onion and pepper. Cook until halfway to desired doneness. Add sausage, a pinch of oregano and salt & pepper to taste. Cover and cook, stirring occasionally, until sausage is cooked and peppers and onions caramelized. Add the petite diced tomatoes and cook until liquid is reduced by half. Check for seasoning and adjust if you need to.
Grab one of those loaves of Italian bread you get off of the day old bakery rack for 50¢. Slice the bread slightly above the middle to make one ginormous hoagie bun, and scoop some of the yummy bits out of both pieces- but be sure to leave the ends so your filling doesn't fall out. (You are making a trough to put the sausage mixture in.) Drizzle the bread with olive oil and toast in the oven until toasty. Pull it out and rub a garlic clove over the hot bread. Oh. my. God. you gluten eaters are so lucky. *ahem*
Fill your trough and cover with the top bun.
Some notes - If you have some extra cash, top the sausage/pepper/onion mixture with sliced mozzarella or provolone and toss it in to the oven just long enough to melt.
Smoked sausage with peppers and onions
2 Green pepper (1.36 @ .68 each)
Onion (.50)
Garlic (.30)
1 lb Rice - (.72)
Hilshire Farms smoked sausage - (2.50)
Olive oil (free)
5.38
Put your rice on to cook according to package directions. Dice garlic and slice pepper, onions and sausage.
Add olive oil to a large skillet over medium heat. Add garlic, onion and pepper. Cook until halfway to desired doneness. Add sausage and salt & pepper to taste. Cover and cook, stirring occasionally, until sausage is warmed through and peppers and onions are as done as you want them. I like them caramelized, but do what you want. I won't judge.
Serve with rice.
A few notes -
There was a cheaper brand of smoked sausage, but I could not conform its gluten free status.
Yes, brown rice is probably better for you, but I can't eat it. You and your normal gastrointestinal tract can eat whatever you want. Me and mine will stick to nutritionally deficient but won't make me wish I was dead white rice.
I totally stole this recipe from Susan. Totally.
I serve this with a salad, but not on $6.07 dinner night. (If it existed.)
Onion (.50)
Garlic (.30)
1 lb Rice - (.72)
Hilshire Farms smoked sausage - (2.50)
Olive oil (free)
5.38
Put your rice on to cook according to package directions. Dice garlic and slice pepper, onions and sausage.
Add olive oil to a large skillet over medium heat. Add garlic, onion and pepper. Cook until halfway to desired doneness. Add sausage and salt & pepper to taste. Cover and cook, stirring occasionally, until sausage is warmed through and peppers and onions are as done as you want them. I like them caramelized, but do what you want. I won't judge.
Serve with rice.
A few notes -
There was a cheaper brand of smoked sausage, but I could not conform its gluten free status.
Yes, brown rice is probably better for you, but I can't eat it. You and your normal gastrointestinal tract can eat whatever you want. Me and mine will stick to nutritionally deficient but won't make me wish I was dead white rice.
I totally stole this recipe from Susan. Totally.
I serve this with a salad, but not on $6.07 dinner night. (If it existed.)
Beans n' Greens
Cheap ass meal #1 - Beans n' Greens
1 lb pinto beans ($1.18)
Ham for seasoning ($1.98)
1 lb bag frozen turnip greens (.98)
Chicken broth (.58)
Garlic (.30)
Onion (.50)
Olive oil (free)
$5.52
Beans-
Add well rinsed beans and ham to pan. Cover with water. Salt and pepper to taste. Bring to a boil, reduce heat to medium and let simmer until done. Check frequently and add water as needed. Should take about 3 hours. You can also toss them in the crockpot in the morning and cook on low all day. Just be sure to keep an eye on the liquid level.
Greens-
Add olive oil to a large skillet over medium heat. Add garlic and chopped onion and cook until lightly browned, about 10 minutes. Stir in frozen greens and can of chicken broth and cook until greens are cooked. Remove greens from the pan and cook the liquid until it is reduced by half. Add greens back to pan and stir to combine and reheat.
A few notes - First of all, don't you let anyone tell you that frozen greens are bad. LIES! I live in Missi-fucking-ssipi and have been assured by many a little old lady that frozen greens are fine. They will just never publicly admit it.
Yes, "ham for seasoning" is a thing. Go in to any self respecting grocery store in the south and they will have a whole meat case filled with parts "for seasoning."
If you are feeling particularly spendy, grab two packs of ham for seasoning and toss one in with your greens. If you have won the lottery and just can't stop spending, serve with corn bread or muffins. Here is a super easy recipe for those, big spender.
1 cup self rising cornmeal (make your own by mixing 1 tablespoon baking powder, 1/2 teaspoon salt, 3/4 cup cornmeal, PLUS 3 tablespoons cornmeal)
1 can creamed corn
Mix it and bake it in lightly sprayed muffin tin at 400° for 15 minutes, or until done.
1 lb pinto beans ($1.18)
Ham for seasoning ($1.98)
1 lb bag frozen turnip greens (.98)
Chicken broth (.58)
Garlic (.30)
Onion (.50)
Olive oil (free)
$5.52
Beans-
Add well rinsed beans and ham to pan. Cover with water. Salt and pepper to taste. Bring to a boil, reduce heat to medium and let simmer until done. Check frequently and add water as needed. Should take about 3 hours. You can also toss them in the crockpot in the morning and cook on low all day. Just be sure to keep an eye on the liquid level.
Greens-
Add olive oil to a large skillet over medium heat. Add garlic and chopped onion and cook until lightly browned, about 10 minutes. Stir in frozen greens and can of chicken broth and cook until greens are cooked. Remove greens from the pan and cook the liquid until it is reduced by half. Add greens back to pan and stir to combine and reheat.
A few notes - First of all, don't you let anyone tell you that frozen greens are bad. LIES! I live in Missi-fucking-ssipi and have been assured by many a little old lady that frozen greens are fine. They will just never publicly admit it.
Yes, "ham for seasoning" is a thing. Go in to any self respecting grocery store in the south and they will have a whole meat case filled with parts "for seasoning."
If you are feeling particularly spendy, grab two packs of ham for seasoning and toss one in with your greens. If you have won the lottery and just can't stop spending, serve with corn bread or muffins. Here is a super easy recipe for those, big spender.
1 cup self rising cornmeal (make your own by mixing 1 tablespoon baking powder, 1/2 teaspoon salt, 3/4 cup cornmeal, PLUS 3 tablespoons cornmeal)
1 can creamed corn
Mix it and bake it in lightly sprayed muffin tin at 400° for 15 minutes, or until done.
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