1 cup (80g) Pantai Thai Tea Mix
4 cups (960ml) water
3/4 cup (150g) granulated sugar
about 1 cup (240ml) half and half (some folks also use coconut milk, whole milk, sweetened condensed milk)
ice
Read more at http://whiteonricecouple.com/recipes/thai-tea-recipe/#LpRMWmp467xBzTH3.99
Bring water to boil and add the thai tea mix. Add sugar and gently stir to completely dissolve sugar. Gently boil tea for about 3 minutes. Remove from heat.
Allow tea to steep for at least 30 minutes and allow it to cool. The more concentrated the tea flavor, the better the Thai tea tastes.
If you are using the Thai tea mix, strain the tea leaves. Set finished Thai tea aside to cool.
You can make this ahead of time and have the Thai tea chilling in the fridge. We usually like to make this tea mix one day ahead.
Fill glasses with ice and pour in Thai tea leaving enough room to fill in your half and half (or other creamer). For an 8 oz. glass we like to add about 2-3 tablespoons of half and half for a creamier flavor.
Read more at http://whiteonricecouple.com/recipes/thai-tea-recipe/#LpRMWmp467xBzTH3.99
http://www.amazon.com/gp/product/B000JX0A76?ie=UTF8&camp=1789&creativeASIN=B000JX0A76&linkCode=xm2&tag=whionriccou-20
Wednesday, May 18, 2016
Wednesday, May 4, 2016
Vegetable “Clean out the Fridge” Soup
1 can plum tomatoes or fire-roasted tomatoes
1 cup vegetables (suggested: broccoli, cauliflower, carrots)
½ cup peeled cubed sweet potatoes or squash
¼ cup uncooked farro or quinoa
2-3 teaspoons Taco Seasoning Mix (or a mix of cumin, cayenne, and paprika)
¾ cup beans (suggested: mix of chickpeas, edamame, and black beans)
2-3 tortillas
½ cup salsa (optional)
Cubed avocado, for garnish (optional)
Cilantro, for garnish (optional)
Vegan cheese, for garnish (optional)
Directions:
In a small saucepan, cook farro or quinoa according to directions on package.
1 cup vegetables (suggested: broccoli, cauliflower, carrots)
½ cup peeled cubed sweet potatoes or squash
¼ cup uncooked farro or quinoa
2-3 teaspoons Taco Seasoning Mix (or a mix of cumin, cayenne, and paprika)
¾ cup beans (suggested: mix of chickpeas, edamame, and black beans)
2-3 tortillas
½ cup salsa (optional)
Cubed avocado, for garnish (optional)
Cilantro, for garnish (optional)
Vegan cheese, for garnish (optional)
Directions:
In a small saucepan, cook farro or quinoa according to directions on package.
Meanwhile, in another small saucepan, pour can of tomatoes, taco mix or seasoning and begin to heat.
If necessary, cut vegetables into bite-sized pieces. Soften vegetables and squash in the microwave until tender, 4-6 minutes.
After about 10 minutes of simmering, add beans, squash, and cooked farro. Simmer for additional 5 minutes.
Meanwhile, cut tortillas into fourths. Place one tortilla chip at a time on a plate and microwave for 2 minutes, flip, and microwave for an additional minute until crisp.
Transfer soup to bowl and serve with microwave tortilla chips (which make for excellent dunking) and cilantro, hot sauce, avocado, or whatever else your heart desires.
SYRIAN HUMMUS
1 (16 oz.) can chickpeas
1/4 c. olive oil
1/4 c. lemon juice
2 lg. cloves garlic
1/2 tsp. salt
Dash pepper
1/2 onion, diced
Pour olive oil, lemon juice, garlic, salt and pepper into blender; blend 1 minute. Slowly add chickpeas. Blend until pureed. Cook meat and diced onions.
Serve hummus, sprinkled with paprika and topped with meat and onion. Serve warm pita bread and a tray of raw vegetables, such as carrots, cucumbers, celery, etc. Dip and eat. A complete meal. Serves 2.
1/4 c. olive oil
1/4 c. lemon juice
2 lg. cloves garlic
1/2 tsp. salt
Dash pepper
1/2 onion, diced
Pour olive oil, lemon juice, garlic, salt and pepper into blender; blend 1 minute. Slowly add chickpeas. Blend until pureed. Cook meat and diced onions.
Serve hummus, sprinkled with paprika and topped with meat and onion. Serve warm pita bread and a tray of raw vegetables, such as carrots, cucumbers, celery, etc. Dip and eat. A complete meal. Serves 2.
Tuesday, May 3, 2016
cheap vegetarian meals
http://brumblebees.blogspot.com/2016/05/spanish-chickpeas-and-rice.html
http://brumblebees.blogspot.com/2016/05/mujaddara.html
http://brumblebees.blogspot.com/2016/05/weeknight-enchiladas.html
http://brumblebees.blogspot.com/2016/05/avocado-cream-pasta.html
http://www.budgetbytes.com/2016/01/cheesy-vegetarian-chili-mac/
http://brumblebees.blogspot.com/2016/04/crispy-smashed-potatoes-with-avocado.html
http://brumblebees.blogspot.com/2016/05/mujaddara.html
http://brumblebees.blogspot.com/2016/05/weeknight-enchiladas.html
http://brumblebees.blogspot.com/2016/05/avocado-cream-pasta.html
http://www.budgetbytes.com/2016/01/cheesy-vegetarian-chili-mac/
http://brumblebees.blogspot.com/2016/04/crispy-smashed-potatoes-with-avocado.html
Monday, May 2, 2016
CHANA SAAG
2 Tbsp olive oil $0.32
1 medium onion $0.36
2 cloves garlic $0.16
2 inches fresh ginger $0.15
1 Tbsp curry powder (hot or mild) $0.30
1 tsp cumin $0.05
¾ tsp salt $0.05
1 large tomato $0.84
1 lb. frozen chopped spinach $1.53
1 (19 oz.) can chickpeas $1.65
1 (12 oz.) can evaporated milk $0.99
½ cup water $0.00
INSTRUCTIONS
Dice the onion and mince the garlic. Add both to a large skillet with the olive oil. Use a vegetable peeler or the side of a spoon to scrape the skin from the ginger. Once peeled, grate the ginger on a cheese grater straight into the skillet. Sauté the onion, garlic, and ginger over medium-low heat for about 5 minutes, or until the onion is soft and transparent. While these are cooking, dice the tomato.
Add the curry powder and cumin to the skillet and continue to stir and cook for one minute more. Add the diced tomato and salt. Continue to cook for about five minutes more, or until the tomato has broken down and is no longer holding its diced shape.
Drain the chickpeas in a colander and give them a quick rinse. Add the rinsed chickpeas, frozen spinach, and a half cup of water to the skillet. Stir everything together and then bring it up to a simmer over medium heat. Let the mixture simmer for five minutes so that the flavors can meld and everything heats through.
After five minutes most of the water should have simmered away. Turn the heat down a bit (medium-low) and add the evaporated milk. Depending on how thick you want the sauce, you can either just heat through or let it simmer until thickened. If you prefer a smoother Chana Saag, you can use an immersion blender to purée some of the mixture, or transfer half of it to a blender and carefully purée it.* I left mine chunky. Once it’s heated through, adjust the salt and curry powder to your liking.
1 medium onion $0.36
2 cloves garlic $0.16
2 inches fresh ginger $0.15
1 Tbsp curry powder (hot or mild) $0.30
1 tsp cumin $0.05
¾ tsp salt $0.05
1 large tomato $0.84
1 lb. frozen chopped spinach $1.53
1 (19 oz.) can chickpeas $1.65
1 (12 oz.) can evaporated milk $0.99
½ cup water $0.00
INSTRUCTIONS
Dice the onion and mince the garlic. Add both to a large skillet with the olive oil. Use a vegetable peeler or the side of a spoon to scrape the skin from the ginger. Once peeled, grate the ginger on a cheese grater straight into the skillet. Sauté the onion, garlic, and ginger over medium-low heat for about 5 minutes, or until the onion is soft and transparent. While these are cooking, dice the tomato.
Add the curry powder and cumin to the skillet and continue to stir and cook for one minute more. Add the diced tomato and salt. Continue to cook for about five minutes more, or until the tomato has broken down and is no longer holding its diced shape.
Drain the chickpeas in a colander and give them a quick rinse. Add the rinsed chickpeas, frozen spinach, and a half cup of water to the skillet. Stir everything together and then bring it up to a simmer over medium heat. Let the mixture simmer for five minutes so that the flavors can meld and everything heats through.
After five minutes most of the water should have simmered away. Turn the heat down a bit (medium-low) and add the evaporated milk. Depending on how thick you want the sauce, you can either just heat through or let it simmer until thickened. If you prefer a smoother Chana Saag, you can use an immersion blender to purée some of the mixture, or transfer half of it to a blender and carefully purée it.* I left mine chunky. Once it’s heated through, adjust the salt and curry powder to your liking.
CASHEW RICE PILAF
2 Tbsp butter $0.20
1 clove garlic, minced $0.08
½ tsp turmeric $0.05
½ tsp cumin $0.05
¼ tsp cinnamon $0.03
2 cups uncooked jasmine rice $0.88
½ cup chopped cashews $1.68
¼ cup dried fruit (raisins, cranberries, or chopped apricots) $0.38
3 cups water $0.00
¾ tsp salt $0.03
1 whole bay leaf $0.15
¼ bunch cilantro (optional) $0.19
INSTRUCTIONS
Place the butter, minced garlic, turmeric, cumin, and cinnamon in a medium sauce pot. Turn the heat on to medium-low, then stir and cook the butter and spices for about 2 minutes.
Add the dry rice, turn the heat up to medium, and cook and stir for about two minutes more. You should hear the rice crackling a little. Finally, add the cashews, dried fruit, water, salt, and bay leaf to the pot. Stir briefly to combine the ingredients.
Place a lid on the pot, turn the heat up to high, and allow the pot to come to a full boil. As soon as the pot reaches a full boil, turn the heat down to low and allow the pot to simmer lightly for 20 minutes. After 20 minutes, turn the heat off and allow it to sit for 15 minutes more. Do not remove the lid at all during the cooking process.
After the pot has rested with the heat off for 15 minutes, remove the lid and fluff the rice with a fork. Roughly chop the cilantro and gently stir it into the rice. Serve hot.
1 clove garlic, minced $0.08
½ tsp turmeric $0.05
½ tsp cumin $0.05
¼ tsp cinnamon $0.03
2 cups uncooked jasmine rice $0.88
½ cup chopped cashews $1.68
¼ cup dried fruit (raisins, cranberries, or chopped apricots) $0.38
3 cups water $0.00
¾ tsp salt $0.03
1 whole bay leaf $0.15
¼ bunch cilantro (optional) $0.19
INSTRUCTIONS
Place the butter, minced garlic, turmeric, cumin, and cinnamon in a medium sauce pot. Turn the heat on to medium-low, then stir and cook the butter and spices for about 2 minutes.
Add the dry rice, turn the heat up to medium, and cook and stir for about two minutes more. You should hear the rice crackling a little. Finally, add the cashews, dried fruit, water, salt, and bay leaf to the pot. Stir briefly to combine the ingredients.
Place a lid on the pot, turn the heat up to high, and allow the pot to come to a full boil. As soon as the pot reaches a full boil, turn the heat down to low and allow the pot to simmer lightly for 20 minutes. After 20 minutes, turn the heat off and allow it to sit for 15 minutes more. Do not remove the lid at all during the cooking process.
After the pot has rested with the heat off for 15 minutes, remove the lid and fluff the rice with a fork. Roughly chop the cilantro and gently stir it into the rice. Serve hot.
CHUNKY LENTIL AND VEGETABLE SOUP
2 Tbsp olive oil $0.32
2 cloves garlic $0.16
1 medium onion $0.50
½ lb. (3-4) carrots $0.55
3 ribs celery $0.80
1 (15 oz.) can black beans $0.89
1 cup brown lentils $0.31
1 tsp cumin $0.10
1 tsp oregano $0.10
½ tsp smoked paprika $0.05
¼ tsp cayenne pepper $0.02
Freshly ground black pepper $0.05
1 (15 oz.) can petite diced tomatoes $0.85
4 cups vegetable broth $0.52*
½ tsp salt $0.02
INSTRUCTIONS
Mince the garlic and dice the onion. Cook both in a large pot with olive oil over medium heat until tender. Meanwhile, slice the celery and peel and slice the carrots. Add the celery and carrots to the pot and continue to sauté for about 5 more minutes.
Drain the can of black beans and add it to the pot along with the dry lentils, cumin, oregano, smoked paprika, cayenne pepper, and some freshly cracked pepper (10-15 cranks of a pepper mill). Finally, add the diced tomatoes (with juices) and vegetable broth, and stir to combine.
Increase the heat to medium high and allow the pot to come up to a boil. Once it reaches a boil, turn the heat down to low, place a lid on top, and let it simmer for 30 minutes. After 30 minutes, test the lentils to make sure they are tender. If not, continue to simmer until they are tender.**
Taste the soup and add salt as needed (I added ½ tsp). Serve hot.
NOTES
2 cloves garlic $0.16
1 medium onion $0.50
½ lb. (3-4) carrots $0.55
3 ribs celery $0.80
1 (15 oz.) can black beans $0.89
1 cup brown lentils $0.31
1 tsp cumin $0.10
1 tsp oregano $0.10
½ tsp smoked paprika $0.05
¼ tsp cayenne pepper $0.02
Freshly ground black pepper $0.05
1 (15 oz.) can petite diced tomatoes $0.85
4 cups vegetable broth $0.52*
½ tsp salt $0.02
INSTRUCTIONS
Mince the garlic and dice the onion. Cook both in a large pot with olive oil over medium heat until tender. Meanwhile, slice the celery and peel and slice the carrots. Add the celery and carrots to the pot and continue to sauté for about 5 more minutes.
Drain the can of black beans and add it to the pot along with the dry lentils, cumin, oregano, smoked paprika, cayenne pepper, and some freshly cracked pepper (10-15 cranks of a pepper mill). Finally, add the diced tomatoes (with juices) and vegetable broth, and stir to combine.
Increase the heat to medium high and allow the pot to come up to a boil. Once it reaches a boil, turn the heat down to low, place a lid on top, and let it simmer for 30 minutes. After 30 minutes, test the lentils to make sure they are tender. If not, continue to simmer until they are tender.**
Taste the soup and add salt as needed (I added ½ tsp). Serve hot.
NOTES
Chili seasoning
1 Tbsp chili powder
1 tsp ground cumin
¼ tsp cayenne pepper
¼ tsp garlic powder
½ tsp onion powder
1 tsp salt
¼ tsp (approximately) freshly ground pepper
INSTRUCTIONS
Add all of the ingredients to a bowl and stir to combine. Store in an air-tight container, away from heat and moisture for up to six months.
1 tsp ground cumin
¼ tsp cayenne pepper
¼ tsp garlic powder
½ tsp onion powder
1 tsp salt
¼ tsp (approximately) freshly ground pepper
INSTRUCTIONS
Add all of the ingredients to a bowl and stir to combine. Store in an air-tight container, away from heat and moisture for up to six months.
VEGAN RED BEANS AND RICE
2 Tbsp olive oil $0.32
1 medium yellow onion $0.52
1 medium bell pepper $0.97
4 stalks celery $0.50
4 cloves garlic $0.32
1 lb. dry red beans $1.59
6 cups vegetable broth $0.78*
1 tsp thyme $0.10
1 tsp oregano $0.10
1 whole bay leaf $0.15
½ Tbsp smoked paprika $0.15
Freshly cracked pepper $0.05 (10-15 cranks of a mill)
Pinch cayenne pepper $0.02
6 cups cooked rice $1.04
1 bunch green onions, sliced $0.79
INSTRUCTIONS
The night before, Place your beans in a large pot and fill with enough cool water to cover the beans by a few inches. Place the beans in the refrigerator to soak over night.
When you're ready to cook, finely dice the celery, bell pepper, and onion, and mince the garlic. Cook the celery, bell pepper, onion, and garlic in a large pot with the olive oil over medium heat until softened (5-7 minutes).
Drain the soaked beans in a colander and rinse with fresh, cool water. Add the rinsed beans to the pot with the vegetables. Also add the vegetable broth, thyme, oregano, bay leaf, smoked paprika, some freshly cracked pepper, and a pinch of cayenne pepper.
Place a lid on the pot and bring it up to a full boil over high heat. After it reaches a boil, turn the heat down to low and allow the pot to simmer for at least two hours. Make sure the pot is simmering the entire time, increasing the heat if needed. Stir the pot occasionally to make sure nothing is sticking to the bottom. Keep the lid in place the entire time to keep the beans from drying out.
After two hours (or longer if desired) the beans should be soft and tender. Mash some of the beans against the side of the pot with the back of a spoon. This will thicken the pot and make the classic, creamy texture of the dish. Remove the bay leaf and allow the pot to simmer for about 30 minutes more (after smashing) to help it thicken.
To serve, add a scoop of red beans to a bowl and top with a scoop warm, cooked rice. Sprinkle sliced green onions over top and add a dash of hot sauce if desired.
NOTES
*I use Better Than Bouillon brand soup base to make my broth.
1 medium yellow onion $0.52
1 medium bell pepper $0.97
4 stalks celery $0.50
4 cloves garlic $0.32
1 lb. dry red beans $1.59
6 cups vegetable broth $0.78*
1 tsp thyme $0.10
1 tsp oregano $0.10
1 whole bay leaf $0.15
½ Tbsp smoked paprika $0.15
Freshly cracked pepper $0.05 (10-15 cranks of a mill)
Pinch cayenne pepper $0.02
6 cups cooked rice $1.04
1 bunch green onions, sliced $0.79
INSTRUCTIONS
The night before, Place your beans in a large pot and fill with enough cool water to cover the beans by a few inches. Place the beans in the refrigerator to soak over night.
When you're ready to cook, finely dice the celery, bell pepper, and onion, and mince the garlic. Cook the celery, bell pepper, onion, and garlic in a large pot with the olive oil over medium heat until softened (5-7 minutes).
Drain the soaked beans in a colander and rinse with fresh, cool water. Add the rinsed beans to the pot with the vegetables. Also add the vegetable broth, thyme, oregano, bay leaf, smoked paprika, some freshly cracked pepper, and a pinch of cayenne pepper.
Place a lid on the pot and bring it up to a full boil over high heat. After it reaches a boil, turn the heat down to low and allow the pot to simmer for at least two hours. Make sure the pot is simmering the entire time, increasing the heat if needed. Stir the pot occasionally to make sure nothing is sticking to the bottom. Keep the lid in place the entire time to keep the beans from drying out.
After two hours (or longer if desired) the beans should be soft and tender. Mash some of the beans against the side of the pot with the back of a spoon. This will thicken the pot and make the classic, creamy texture of the dish. Remove the bay leaf and allow the pot to simmer for about 30 minutes more (after smashing) to help it thicken.
To serve, add a scoop of red beans to a bowl and top with a scoop warm, cooked rice. Sprinkle sliced green onions over top and add a dash of hot sauce if desired.
NOTES
*I use Better Than Bouillon brand soup base to make my broth.
EASY SOUTHWEST MAC N CHEESE
INGREDIENTS
8oz. pasta (elbow or shell) $0.75
1 Tbsp olive oil $0.16
1 small yellow onion $0.52
2 cloves garlic $0.16
1 cup frozen corn kernels $0.50
1 (10 oz.) can diced tomatoes with green chiles* $0.79
½ tsp chili powder $0.03**
1 (6 oz.) container plain Greek yogurt $0.89
1 cup shredded sharp cheddar $0.83
2-3 green onions, sliced $0.20
INSTRUCTIONS
Cook the pasta according to the package directions (boil 7-10 minutes, or until al dente), then drain in a colander.
While waiting for the pasta water to boil and the pasta to cook, dice the onion and mince the garlic. Sauté both in a large pot with the olive oil over medium heat until they are soft and transparent (about 5 minutes). Drain the diced tomatoes, then add them to the pot with the frozen corn and chili powder. Continue to sauté until the corn has heated through (about 3 minutes).
Turn the heat off and add the drained pasta and Greek yogurt. Stir until the pasta is coated in the creamy sauce. Add the cheese and stir until the residual heat has melted it into the sauce. If you pasta has cooled too much to melt the cheese, keep the burner on low as you stir the cheese into the sauce. Serve hot sprinkled with the sliced green onion
8oz. pasta (elbow or shell) $0.75
1 Tbsp olive oil $0.16
1 small yellow onion $0.52
2 cloves garlic $0.16
1 cup frozen corn kernels $0.50
1 (10 oz.) can diced tomatoes with green chiles* $0.79
½ tsp chili powder $0.03**
1 (6 oz.) container plain Greek yogurt $0.89
1 cup shredded sharp cheddar $0.83
2-3 green onions, sliced $0.20
INSTRUCTIONS
Cook the pasta according to the package directions (boil 7-10 minutes, or until al dente), then drain in a colander.
While waiting for the pasta water to boil and the pasta to cook, dice the onion and mince the garlic. Sauté both in a large pot with the olive oil over medium heat until they are soft and transparent (about 5 minutes). Drain the diced tomatoes, then add them to the pot with the frozen corn and chili powder. Continue to sauté until the corn has heated through (about 3 minutes).
Turn the heat off and add the drained pasta and Greek yogurt. Stir until the pasta is coated in the creamy sauce. Add the cheese and stir until the residual heat has melted it into the sauce. If you pasta has cooled too much to melt the cheese, keep the burner on low as you stir the cheese into the sauce. Serve hot sprinkled with the sliced green onion
COCONUT VEGETABLE CURRY
2 Tbsp olive oil $0.32
2 cloves garlic $0.16
1 inch fresh ginger $0.16
2 Tbsp curry powder* $0.30
½ lb. carrots (3-4 medium) $0.55
1 small onion $0.52
2 Tbsp tomato paste $0.11
1 (15 oz.) can diced tomatoes $0.75
1 lb. frozen broccoli and cauliflower pieces $1.65
1 (14 oz.) light coconut milk** $0.99
½ tsp salt $0.02
½ tsp sugar $0.02
Handful fresh cilantro, chopped $0.25
INSTRUCTIONS
Peel the ginger using either a vegetable peeler or by scraping with the side of a spoon. Grate about one inch of the ginger on a small holed cheese grater. Mince the garlic. Sauté the garlic and ginger with olive oil in an extra large skillet or large pot over medium heat until softened (1-2 minutes). Add the curry powder and continue to sauté for one minute more.
Meanwhile, peel and cut the carrots into rounds. Dice the onion. Add the carrots and onion to the skillet and continue to sauté until the onions are soft and transparent.
Add the tomato paste and diced tomatoes (with juices) to the pot. Stir until the tomato paste has mixed in with the juices and created a thick sauce. Add the frozen broccoli and cauliflower pieces and stir to combine. Let the pot simmer over medium heat until the broccoli and cauliflower have heated through (5-10 minutes).
Turn the heat down to low and add the coconut milk. Stir until the coconut milk is thoroughly mixed with the tomato sauce. Allow the curry to heat through over low heat (5 minutes). Stir the salt and sugar into the sauce. Taste and add more salt if desired. Top with a handful of fresh, chopped cilantro.
NOTES
*Every curry powder blend is different, so start with a smaller amount and add more as needed. I used 2 Tbsp total.
*Full fat coconut milk can be used in place of light coconut milk, but you may need to add some water to thin the sauce. Full fat coconut milk has much less liquid than light coconut milk.
http://www.budgetbytes.com/2014/03/coconut-vegetable-curry/
2 cloves garlic $0.16
1 inch fresh ginger $0.16
2 Tbsp curry powder* $0.30
½ lb. carrots (3-4 medium) $0.55
1 small onion $0.52
2 Tbsp tomato paste $0.11
1 (15 oz.) can diced tomatoes $0.75
1 lb. frozen broccoli and cauliflower pieces $1.65
1 (14 oz.) light coconut milk** $0.99
½ tsp salt $0.02
½ tsp sugar $0.02
Handful fresh cilantro, chopped $0.25
INSTRUCTIONS
Peel the ginger using either a vegetable peeler or by scraping with the side of a spoon. Grate about one inch of the ginger on a small holed cheese grater. Mince the garlic. Sauté the garlic and ginger with olive oil in an extra large skillet or large pot over medium heat until softened (1-2 minutes). Add the curry powder and continue to sauté for one minute more.
Meanwhile, peel and cut the carrots into rounds. Dice the onion. Add the carrots and onion to the skillet and continue to sauté until the onions are soft and transparent.
Add the tomato paste and diced tomatoes (with juices) to the pot. Stir until the tomato paste has mixed in with the juices and created a thick sauce. Add the frozen broccoli and cauliflower pieces and stir to combine. Let the pot simmer over medium heat until the broccoli and cauliflower have heated through (5-10 minutes).
Turn the heat down to low and add the coconut milk. Stir until the coconut milk is thoroughly mixed with the tomato sauce. Allow the curry to heat through over low heat (5 minutes). Stir the salt and sugar into the sauce. Taste and add more salt if desired. Top with a handful of fresh, chopped cilantro.
NOTES
*Every curry powder blend is different, so start with a smaller amount and add more as needed. I used 2 Tbsp total.
*Full fat coconut milk can be used in place of light coconut milk, but you may need to add some water to thin the sauce. Full fat coconut milk has much less liquid than light coconut milk.
http://www.budgetbytes.com/2014/03/coconut-vegetable-curry/
SEASONED RICE
2 cups brown jasmine rice $1.21
½ tsp garlic powder $0.05
½ tsp dried thyme $0.05
¼ tsp crushed red pepper (optional) $0.02
¾ tsp salt $0.03
4 cups water $0.00
INSTRUCTIONS
Combine the rice, garlic powder, thyme, red pepper, salt, and water in a heavy bottomed pot. Give it a brief stir to evenly distribute the ingredients.
Place a lid on the pot and place it over high heat. Allow the pot to come up to a full boil. Once it reaches a full boil, turn the heat down to low and let it simmer for 30 minutes. After 30 minutes, turn the heat off and let it rest with the lid in place for 20 minutes more.
After 20 minutes without heat, fluff the rice and serve, or refrigerate until ready to eat. Extra rice can also be frozen for quick meals later.
NOTES
You can use any mix of herbs that you like, this just happens to be my favorite combination.
½ tsp garlic powder $0.05
½ tsp dried thyme $0.05
¼ tsp crushed red pepper (optional) $0.02
¾ tsp salt $0.03
4 cups water $0.00
INSTRUCTIONS
Combine the rice, garlic powder, thyme, red pepper, salt, and water in a heavy bottomed pot. Give it a brief stir to evenly distribute the ingredients.
Place a lid on the pot and place it over high heat. Allow the pot to come up to a full boil. Once it reaches a full boil, turn the heat down to low and let it simmer for 30 minutes. After 30 minutes, turn the heat off and let it rest with the lid in place for 20 minutes more.
After 20 minutes without heat, fluff the rice and serve, or refrigerate until ready to eat. Extra rice can also be frozen for quick meals later.
NOTES
You can use any mix of herbs that you like, this just happens to be my favorite combination.
MOROCCAN LENTIL AND VEGETABLE STEW
2 Tbsp olive oil $0.16
1 medium yellow onion $0.36
4 cloves garlic, minced $0.32
4 stalks (about half a bunch) celery $0.65
½ Tbsp ground cumin $0.10
1 tsp turmeric $0.10
1 tsp cinnamon $0.10
¼ tsp cayenne pepper $0.02
1 (19 oz.) can chickpeas $1.89*
1 (28 oz.) can diced tomatoes $1.39
½ lb. frozen cauliflower florets $0.83
6 cups vegetable broth $0.63**
1 cup brown lentils $0.68
1 bay leaf $0.15
INSTRUCTIONS
Dice the onion and mince the garlic. Sauté both in a large pot with olive oil over medium heat until softened. Dice the celery while the onions and garlic are sautéing, then add to the pot and continue to sauté for 2-3 minutes more.
Add the cumin, turmeric, cinnamon, and cayenne pepper to the pot. Stir and cook the spices with the vegetables for 1-2 minutes.
Add the diced tomatoes (with juices), chickpeas (rinsed and drained), and cauliflower florets (no need to thaw). Stir the pot until everything is well mixed.
Add the vegetable broth and bay leaf, turn the heat up to high, place a lid on the pot, and allow it to come to a boil. Once it reaches a boil, add the lentils. Stir and let it come back up to a boil, then turn the heat down to low. Let the stew simmer on low, with the lid, for 30 minutes.
After simmering for 30 minutes, the lentils should be tender. Remove the bay leaf and give the stew a taste. Add salt if needed (this will depend on the type of vegetable broth used. I did not add any additional salt), then serve.
1 medium yellow onion $0.36
4 cloves garlic, minced $0.32
4 stalks (about half a bunch) celery $0.65
½ Tbsp ground cumin $0.10
1 tsp turmeric $0.10
1 tsp cinnamon $0.10
¼ tsp cayenne pepper $0.02
1 (19 oz.) can chickpeas $1.89*
1 (28 oz.) can diced tomatoes $1.39
½ lb. frozen cauliflower florets $0.83
6 cups vegetable broth $0.63**
1 cup brown lentils $0.68
1 bay leaf $0.15
INSTRUCTIONS
Dice the onion and mince the garlic. Sauté both in a large pot with olive oil over medium heat until softened. Dice the celery while the onions and garlic are sautéing, then add to the pot and continue to sauté for 2-3 minutes more.
Add the cumin, turmeric, cinnamon, and cayenne pepper to the pot. Stir and cook the spices with the vegetables for 1-2 minutes.
Add the diced tomatoes (with juices), chickpeas (rinsed and drained), and cauliflower florets (no need to thaw). Stir the pot until everything is well mixed.
Add the vegetable broth and bay leaf, turn the heat up to high, place a lid on the pot, and allow it to come to a boil. Once it reaches a boil, add the lentils. Stir and let it come back up to a boil, then turn the heat down to low. Let the stew simmer on low, with the lid, for 30 minutes.
After simmering for 30 minutes, the lentils should be tender. Remove the bay leaf and give the stew a taste. Add salt if needed (this will depend on the type of vegetable broth used. I did not add any additional salt), then serve.
EASY SPINACH RICOTTA PASTA
½ lb. uncooked fettuccine $0.75
2 Tbsp olive oil $0.32
2 cloves garlic $0.16
½ cup milk $0.24
1 cup whole milk ricotta $1.22
¼ tsp salt $0.02
Freshly cracked pepper $0.05
¼ lb. frozen chopped spinach $0.40
INSTRUCTIONS
Place the frozen spinach in a colander to thaw while you work on the pasta and sauce.
Bring a large pot of water to a boil and then add the pasta. Let the pasta boil until al dente, then drain in a colander. Reserve about ½ cup of the pasta cooking water to help loosen the sauce later if needed.
While the pasta is boiling, prepare the ricotta sauce. Mince the garlic and add it to a large skillet with the olive oil. Cook over medium-low heat for 1-2 minutes, or just until soft and fragrant (but not browned). Add the milk and ricotta, then stir until relatively smooth (the ricotta may be slightly grainy). Allow the sauce to heat through and come to a low simmer. The sauce will thicken slightly as it simmers. Once it's thick enough to coat the spoon (3-5 minutes), season with salt and pepper.
Squeeze the thawed spinach to remove as much excess water as possible (squeeze it in your fist), then add it to the ricotta sauce. Stir until the spinach is distributed throughout the sauce. Taste and adjust salt or pepper if needed. Turn the heat off.
Add the cooked and drained pasta to the sauce and toss to coat. If the sauce becomes to thick or dry, add a small amount of the reserved pasta cooking water. Serve warm.
2 Tbsp olive oil $0.32
2 cloves garlic $0.16
½ cup milk $0.24
1 cup whole milk ricotta $1.22
¼ tsp salt $0.02
Freshly cracked pepper $0.05
¼ lb. frozen chopped spinach $0.40
INSTRUCTIONS
Place the frozen spinach in a colander to thaw while you work on the pasta and sauce.
Bring a large pot of water to a boil and then add the pasta. Let the pasta boil until al dente, then drain in a colander. Reserve about ½ cup of the pasta cooking water to help loosen the sauce later if needed.
While the pasta is boiling, prepare the ricotta sauce. Mince the garlic and add it to a large skillet with the olive oil. Cook over medium-low heat for 1-2 minutes, or just until soft and fragrant (but not browned). Add the milk and ricotta, then stir until relatively smooth (the ricotta may be slightly grainy). Allow the sauce to heat through and come to a low simmer. The sauce will thicken slightly as it simmers. Once it's thick enough to coat the spoon (3-5 minutes), season with salt and pepper.
Squeeze the thawed spinach to remove as much excess water as possible (squeeze it in your fist), then add it to the ricotta sauce. Stir until the spinach is distributed throughout the sauce. Taste and adjust salt or pepper if needed. Turn the heat off.
Add the cooked and drained pasta to the sauce and toss to coat. If the sauce becomes to thick or dry, add a small amount of the reserved pasta cooking water. Serve warm.
SPANISH CHICKPEAS AND RICE
INGREDIENTS
2 Tbsp olive oil $0.32
2 cloves garlic $0.16
½ Tbsp smoked paprika $0.15
1 tsp cumin $0.10
½ tsp oregano $0.05
¼ tsp cayenne pepper $0.02
Freshly cracked black pepper $0.05
1 yellow onion $0.36
1 cup uncooked long grain white rice $0.33
1 15oz. can diced tomatoes $0.79
1 15oz. can quartered artichoke hearts $2.50
1 19oz. can chickpeas $1.89
1.5 cups vegetable broth* $0.18
½ tsp salt (or to taste) $0.02
¼ bunch fresh parsley $0.22
1 fresh lemon $0.25
INSTRUCTIONS
Mince the garlic and add it to a large deep skillet along with the olive oil. Cook over medium-low heat for 1-2 minutes, or just until soft and fragrant. Add the smoked paprika, cumin, oregano, cayenne pepper, and some freshly cracked black pepper to the skillet. Stir and sauté the spices in the hot oil for one more minute.
Dice the onion and add it to the skillet. Sauté the onion until it is soft and translucent (about 5 min). Add the rice and sauté for 2 minutes more.
Drain the chickpeas and artichoke hearts, then add them to the skillet along with the can of diced tomatoes (with juices), vegetable broth, and a half teaspoon of salt. Roughly chop the parsley and add it to the skillet, reserving a small amount to sprinkle over the finished dish. Stir all the ingredients in the skillet until evenly combined.
Place a lid on the skillet and turn the heat up to medium-high. Allow the skillet to come to a boil. Once it reaches a boil, turn the heat down to low and let simmer for 20 minutes. Make sure it's simmering the whole time and adjust the heat up slightly if necessary to keep it simmering.
After simmering for 20 minutes, turn the heat off and let it rest for 5 minutes without removing the lid. Finally, remove the lid, fluff with a fork and top with the remaining chopped parsley. Cut the lemon into wedges and squeeze the fresh juice over each bowl.
NOTES
*I use Better Than Bouillon soup base to make my broth.
http://www.budgetbytes.com/2015/06/spanish-chickpeas-and-rice/
2 Tbsp olive oil $0.32
2 cloves garlic $0.16
½ Tbsp smoked paprika $0.15
1 tsp cumin $0.10
½ tsp oregano $0.05
¼ tsp cayenne pepper $0.02
Freshly cracked black pepper $0.05
1 yellow onion $0.36
1 cup uncooked long grain white rice $0.33
1 15oz. can diced tomatoes $0.79
1 15oz. can quartered artichoke hearts $2.50
1 19oz. can chickpeas $1.89
1.5 cups vegetable broth* $0.18
½ tsp salt (or to taste) $0.02
¼ bunch fresh parsley $0.22
1 fresh lemon $0.25
INSTRUCTIONS
Mince the garlic and add it to a large deep skillet along with the olive oil. Cook over medium-low heat for 1-2 minutes, or just until soft and fragrant. Add the smoked paprika, cumin, oregano, cayenne pepper, and some freshly cracked black pepper to the skillet. Stir and sauté the spices in the hot oil for one more minute.
Dice the onion and add it to the skillet. Sauté the onion until it is soft and translucent (about 5 min). Add the rice and sauté for 2 minutes more.
Drain the chickpeas and artichoke hearts, then add them to the skillet along with the can of diced tomatoes (with juices), vegetable broth, and a half teaspoon of salt. Roughly chop the parsley and add it to the skillet, reserving a small amount to sprinkle over the finished dish. Stir all the ingredients in the skillet until evenly combined.
Place a lid on the skillet and turn the heat up to medium-high. Allow the skillet to come to a boil. Once it reaches a boil, turn the heat down to low and let simmer for 20 minutes. Make sure it's simmering the whole time and adjust the heat up slightly if necessary to keep it simmering.
After simmering for 20 minutes, turn the heat off and let it rest for 5 minutes without removing the lid. Finally, remove the lid, fluff with a fork and top with the remaining chopped parsley. Cut the lemon into wedges and squeeze the fresh juice over each bowl.
NOTES
*I use Better Than Bouillon soup base to make my broth.
http://www.budgetbytes.com/2015/06/spanish-chickpeas-and-rice/
ONE POT ROASTED RED PEPPER PASTA
GREDIENTS
5 cups vegetable broth $0.60
1 lb. Fettuccine $1.00
1 small Vidalia onion $0.61
4 cloves garlic $0.32
1 12oz. jar roasted red peppers $2.49
1 15oz. can fire roasted diced tomatoes $1.29
½ Tbsp dried basil $0.07
¼ tsp crushed red pepper (optional) $0.03
Freshly cracked black pepper $0.05
4 oz. cream cheese (optional) $1.08
INSTRUCTIONS
Thinly slice the onion and mince the garlic. Remove the red peppers from the liquid in the jar and then slice them into thin strips.
In a large pot, combine the broth, onion, garlic, red pepper slices, diced tomatoes (with juice), basil, crushed red pepper, and some freshly cracked black pepper (10-15 cranks of a pepper mill). Stir these ingredients to combine. Break the fettuccine in half, then add it to the pot, attempting to submerge the pieces as much as possible.
Place a lid on the pot and turn the heat up to high. As soon as the pot reaches a full boil, give it a quick stir to loosen any pieces that may have stuck to the bottom, return the lid, and turn the heat down to medium-low.
Let the pot simmer on medium low for 10-12 minutes, stirring every couple of minutes to make sure nothing sticks to the bottom. Return the lid as quickly as possible after each stir. After ten minutes, test the pasta to see if it is al dente. Once the pasta is tender, remove it from the heat. (If the pasta becomes too dry before it is tender, simply add a small amount of water and continue to simmer.)
Divide the cream cheese into tablespoon sized pieces, then add them to the pot. Stir the pasta until the cheese melts in and creates a smooth sauce (it will look lumpy at first, just keep stirring). Serve hot.
NOTES
Breaking the pasta in half helps the larger pieces of tomato and pepper stir in evenly with the pasta. It also helps allow the pasta to be submerged under the broth.
5 cups vegetable broth $0.60
1 lb. Fettuccine $1.00
1 small Vidalia onion $0.61
4 cloves garlic $0.32
1 12oz. jar roasted red peppers $2.49
1 15oz. can fire roasted diced tomatoes $1.29
½ Tbsp dried basil $0.07
¼ tsp crushed red pepper (optional) $0.03
Freshly cracked black pepper $0.05
4 oz. cream cheese (optional) $1.08
INSTRUCTIONS
Thinly slice the onion and mince the garlic. Remove the red peppers from the liquid in the jar and then slice them into thin strips.
In a large pot, combine the broth, onion, garlic, red pepper slices, diced tomatoes (with juice), basil, crushed red pepper, and some freshly cracked black pepper (10-15 cranks of a pepper mill). Stir these ingredients to combine. Break the fettuccine in half, then add it to the pot, attempting to submerge the pieces as much as possible.
Place a lid on the pot and turn the heat up to high. As soon as the pot reaches a full boil, give it a quick stir to loosen any pieces that may have stuck to the bottom, return the lid, and turn the heat down to medium-low.
Let the pot simmer on medium low for 10-12 minutes, stirring every couple of minutes to make sure nothing sticks to the bottom. Return the lid as quickly as possible after each stir. After ten minutes, test the pasta to see if it is al dente. Once the pasta is tender, remove it from the heat. (If the pasta becomes too dry before it is tender, simply add a small amount of water and continue to simmer.)
Divide the cream cheese into tablespoon sized pieces, then add them to the pot. Stir the pasta until the cheese melts in and creates a smooth sauce (it will look lumpy at first, just keep stirring). Serve hot.
NOTES
Breaking the pasta in half helps the larger pieces of tomato and pepper stir in evenly with the pasta. It also helps allow the pasta to be submerged under the broth.
WEEKNIGHT ENCHILADAS
SAUCE
2 Tbsp vegetable or canola oil $0.08
2 Tbsp chili powder* $0.30
2 Tbsp flour $0.02
2 cups water $0.00
3oz. tomato paste $0.33
½ tsp cumin $0.05
½ tsp garlic powder $0.05
¼ tsp cayenne pepper $0.02
¾ tsp salt $0.03
ENCHILADAS
16 small corn tortillas $0.93
4 cups refried beans $1.60
8oz. Pepper Jack, shredded (2 cups) $2.29
½ large avocado, sliced thin $0.75
¼ bunch cilantro (or green onions), roughly chopped $0.25
INSTRUCTIONS
Begin by making the sauce. In a small sauce pot, combine the chili powder, flour, and oil. Heat over a medium flame, while stirring, for one to two minutes to toast the spices and flour. Whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper. Allow the mixture to come to a simmer, at which point it will thicken. Once thick enough to coat a spoon, taste and add salt as needed (1/2 to ¾ tsp). Set the sauce aside. (step by step photos here)
Toast the tortillas in a dry skillet over medium flame until they are just flecked with brown on each side. The tortillas should be slightly more firm, but still pliable enough to roll. Stack the tortillas on a clean plate as they come out of the skillet.
Prepare a casserole dish by coating with non-stick spray, then spread a layer of enchilada sauce over the bottom (1/2 to 1 cup). Preheat the oven to 350 degrees.
Add about ¼ cup of refried beans to each tortilla, plus a small pinch of shredded cheese. Roll the tortilla tightly around the beans and cheese, then place seam side down in the casserole dish. Continue until all of the tortillas are filled. Pour another ½ to 1 cup enchilada sauce over the rolled enchiladas in the dish, leaving some of the edges exposed so they can become brown and crispy. Top with the remaining shredded cheese.
Bake the casserole in the oven for 25-30 minutes or until the sauce is thick and bubbly around the edges and the center is heated through. Top with thin slices of avocado and chopped cilantro leaves (or sliced green onions).
2 Tbsp vegetable or canola oil $0.08
2 Tbsp chili powder* $0.30
2 Tbsp flour $0.02
2 cups water $0.00
3oz. tomato paste $0.33
½ tsp cumin $0.05
½ tsp garlic powder $0.05
¼ tsp cayenne pepper $0.02
¾ tsp salt $0.03
ENCHILADAS
16 small corn tortillas $0.93
4 cups refried beans $1.60
8oz. Pepper Jack, shredded (2 cups) $2.29
½ large avocado, sliced thin $0.75
¼ bunch cilantro (or green onions), roughly chopped $0.25
INSTRUCTIONS
Begin by making the sauce. In a small sauce pot, combine the chili powder, flour, and oil. Heat over a medium flame, while stirring, for one to two minutes to toast the spices and flour. Whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper. Allow the mixture to come to a simmer, at which point it will thicken. Once thick enough to coat a spoon, taste and add salt as needed (1/2 to ¾ tsp). Set the sauce aside. (step by step photos here)
Toast the tortillas in a dry skillet over medium flame until they are just flecked with brown on each side. The tortillas should be slightly more firm, but still pliable enough to roll. Stack the tortillas on a clean plate as they come out of the skillet.
Prepare a casserole dish by coating with non-stick spray, then spread a layer of enchilada sauce over the bottom (1/2 to 1 cup). Preheat the oven to 350 degrees.
Add about ¼ cup of refried beans to each tortilla, plus a small pinch of shredded cheese. Roll the tortilla tightly around the beans and cheese, then place seam side down in the casserole dish. Continue until all of the tortillas are filled. Pour another ½ to 1 cup enchilada sauce over the rolled enchiladas in the dish, leaving some of the edges exposed so they can become brown and crispy. Top with the remaining shredded cheese.
Bake the casserole in the oven for 25-30 minutes or until the sauce is thick and bubbly around the edges and the center is heated through. Top with thin slices of avocado and chopped cilantro leaves (or sliced green onions).
CHANA ALOO MASALA (CHICKPEA AND POTATO MASALA)
1 lb. russet potato $0.37
2 Tbsp olive oil $0.24
1 yellow onion $0.31
2 cloves garlic $0.16
2 Tbsp fresh grated ginger $0.14
1 Tbsp garam masala (or to taste) $0.50
28oz. can crushed tomatoes $1.69
2 Tbsp tomato paste $0.12
½ tsp salt (or to taste) $0.02
15oz. can chickpeas $1.15
¼ bunch fresh cilantro (optional) $0.20
6oz. plain yogurt (optional) $1.09
4 cups cooked rice (optional) $0.88
INSTRUCTIONS
Peel the potato and cut it into one-inch cubes. Place the cubes in a sauce pot, add enough water to cover the potatoes by one inch, and bring the pot to a boil over high heat. Boil the potatoes for 5-7 minutes, or until they can easily be pierced with a fork. Drain the potatoes and set them aside.
Dice the onion, mince the garlic, and peel and grate the ginger (use a small-holed cheese grater). Add the olive oil, onion, garlic, and ginger to a large deep skillet and sauté over medium heat until the onions are soft and transparent (3-5 minutes).
Add the garam masala to the skillet and continue to sauté for about a minute more to toast the spices. It's okay if the spices begin to stick to the surface of the skillet slightly, but be sure not to let them burn.
Add the crushed tomatoes and tomato paste to the skillet. Stir to dissolve the tomato paste into the crushed tomatoes and to dissolve the spices off the bottom of the skillet. Allow the sauce to heat through (about five minutes). Taste the sauce and add salt as needed (I added ½ tsp salt).
Drain the chickpeas, then add them to the skillet along with the cooked potatoes. Stir everything to coat in the hot sauce, then heat through. Spoon the Chana Aloo Masala over cooked rice (or serve with naan), topped with chopped cilantro and a dollop of plain yogurt (regular or Greek style).
2 Tbsp olive oil $0.24
1 yellow onion $0.31
2 cloves garlic $0.16
2 Tbsp fresh grated ginger $0.14
1 Tbsp garam masala (or to taste) $0.50
28oz. can crushed tomatoes $1.69
2 Tbsp tomato paste $0.12
½ tsp salt (or to taste) $0.02
15oz. can chickpeas $1.15
¼ bunch fresh cilantro (optional) $0.20
6oz. plain yogurt (optional) $1.09
4 cups cooked rice (optional) $0.88
INSTRUCTIONS
Peel the potato and cut it into one-inch cubes. Place the cubes in a sauce pot, add enough water to cover the potatoes by one inch, and bring the pot to a boil over high heat. Boil the potatoes for 5-7 minutes, or until they can easily be pierced with a fork. Drain the potatoes and set them aside.
Dice the onion, mince the garlic, and peel and grate the ginger (use a small-holed cheese grater). Add the olive oil, onion, garlic, and ginger to a large deep skillet and sauté over medium heat until the onions are soft and transparent (3-5 minutes).
Add the garam masala to the skillet and continue to sauté for about a minute more to toast the spices. It's okay if the spices begin to stick to the surface of the skillet slightly, but be sure not to let them burn.
Add the crushed tomatoes and tomato paste to the skillet. Stir to dissolve the tomato paste into the crushed tomatoes and to dissolve the spices off the bottom of the skillet. Allow the sauce to heat through (about five minutes). Taste the sauce and add salt as needed (I added ½ tsp salt).
Drain the chickpeas, then add them to the skillet along with the cooked potatoes. Stir everything to coat in the hot sauce, then heat through. Spoon the Chana Aloo Masala over cooked rice (or serve with naan), topped with chopped cilantro and a dollop of plain yogurt (regular or Greek style).
MUJADDARA
2 Tbsp olive oil $0.32
4 yellow onions $1.59
1 tsp cumin $0.10
1 tsp allspice $0.10
¼ tsp ground cloves $0.03
2.5 cups vegetable broth $0.30
1 cup long grain white rice (or jasmine) $0.33
1 cup brown lentils $0.68
INSTRUCTIONS
Thinly slice the onions and add them to a large pot with the olive oil. Cook over low heat, stirring frequently for one hour, or until they are deeply golden brown, sticky, and caramelized. Remove half of the onions and set them aside to top the pilaf after cooking
Add the cumin, allspice, and cloves to the pot with the remaining onions. Sauté for about one minute to lightly toast the spices. Add the vegetable broth and stir the pot well to dissolve any browned bits stuck to the bottom of the pot.
Add the rice and lentils to the pot. Cover the pot with a lid and turn the heat up to high. Allow the contents to come up to a boil. As soon as it reaches a full boil, turn the heat down to low and let it simmer for 30 minutes. After 30 minutes, turn the heat off and let it rest for 10 minutes without removing the lid. Finally, remove the lid, fluff with a spoon or fork, then top with the reserved caramelized onions. Serve warm.
NOTES
4 yellow onions $1.59
1 tsp cumin $0.10
1 tsp allspice $0.10
¼ tsp ground cloves $0.03
2.5 cups vegetable broth $0.30
1 cup long grain white rice (or jasmine) $0.33
1 cup brown lentils $0.68
INSTRUCTIONS
Thinly slice the onions and add them to a large pot with the olive oil. Cook over low heat, stirring frequently for one hour, or until they are deeply golden brown, sticky, and caramelized. Remove half of the onions and set them aside to top the pilaf after cooking
Add the cumin, allspice, and cloves to the pot with the remaining onions. Sauté for about one minute to lightly toast the spices. Add the vegetable broth and stir the pot well to dissolve any browned bits stuck to the bottom of the pot.
Add the rice and lentils to the pot. Cover the pot with a lid and turn the heat up to high. Allow the contents to come up to a boil. As soon as it reaches a full boil, turn the heat down to low and let it simmer for 30 minutes. After 30 minutes, turn the heat off and let it rest for 10 minutes without removing the lid. Finally, remove the lid, fluff with a spoon or fork, then top with the reserved caramelized onions. Serve warm.
NOTES
Avocado Cream Pasta
2 avocados, pitted and diced
1 clove garlic, minced
Juice of 1/2 lemon
1/4 cup unsweetened soy milk
1/4 cup water
Salt, to taste
Red pepper flakes, to taste
4 halved cherry tomatoes as garnish (optional)
2 cups cooked pasta
Combine the avocados, garlic, and lemon juice in a food processor. As the mixture is blending, add the soy milk and then the water. Add more or less water depending on your desired consistency.
Add salt and red pepper, to taste.
Toss with your favorite cooked pasta and serve.
1 clove garlic, minced
Juice of 1/2 lemon
1/4 cup unsweetened soy milk
1/4 cup water
Salt, to taste
Red pepper flakes, to taste
4 halved cherry tomatoes as garnish (optional)
2 cups cooked pasta
Combine the avocados, garlic, and lemon juice in a food processor. As the mixture is blending, add the soy milk and then the water. Add more or less water depending on your desired consistency.
Add salt and red pepper, to taste.
Toss with your favorite cooked pasta and serve.
Garlicky Roasted Red Pepper Dip
1 head garlic
1 teaspoon olive oil
Salt and pepper
1 red bell pepper
1/2 teaspoon cumin
1/4 teaspoon ground coriander
1/2 cup low-fat sour cream
Pinch of cayenne pepper
Assorted crudités and crackers, for serving
Preparation
1. Preheat oven to 400ºF. Cut off top of garlic head, place on a piece of foil, drizzle with oil and sprinkle with salt and pepper. Wrap tightly and roast until tender, 30 to 40 minutes. Let cool.
2. Over an open flame or under a preheated broiler, cook bell pepper, turning frequently with tongs, until blackened all over. Place in a paper bag, close tightly and allow pepper to sweat for 10 minutes. Slip off pepper skin with your fingers.
3. Roughly chop pepper, discarding seeds and membranes. Squeeze garlic cloves out of skins. Place pepper and garlic in food processor; add cumin, coriander and sour cream; puree until smooth. Season with salt and cayenne pepper. Cover and chill. Serve with assorted crudités and crackers.
Note: Nutritional analysis is for dip only.
1 teaspoon olive oil
Salt and pepper
1 red bell pepper
1/2 teaspoon cumin
1/4 teaspoon ground coriander
1/2 cup low-fat sour cream
Pinch of cayenne pepper
Assorted crudités and crackers, for serving
Preparation
1. Preheat oven to 400ºF. Cut off top of garlic head, place on a piece of foil, drizzle with oil and sprinkle with salt and pepper. Wrap tightly and roast until tender, 30 to 40 minutes. Let cool.
2. Over an open flame or under a preheated broiler, cook bell pepper, turning frequently with tongs, until blackened all over. Place in a paper bag, close tightly and allow pepper to sweat for 10 minutes. Slip off pepper skin with your fingers.
3. Roughly chop pepper, discarding seeds and membranes. Squeeze garlic cloves out of skins. Place pepper and garlic in food processor; add cumin, coriander and sour cream; puree until smooth. Season with salt and cayenne pepper. Cover and chill. Serve with assorted crudités and crackers.
Note: Nutritional analysis is for dip only.
Back On Track Wheat Berry and Bean Salad
1 cup dry wheat berries, cooked and drained (or quinoa)
2 cups/500 ml cooked navy beans (I was out so I used chickpeas!)
1 English cucumber, diced
1 red pepper, diced
1 large tomato, diced
2 large garlic cloves, minced
1 cup fresh parsley, diced with large stems removed
4 green onions, diced
Kosher salt + pepper, to taste
Dressing Ingredients:
2-4 tbsp extra virgin olive oil, to taste (I used 2 tbsp)
2 tbsp balsamic vinegar
1 tsp hot mustard (I used regular)
1 tbsp Tamari
2 tbsp fresh lemon juice
Directions: In a medium bowl, soak the wheat berries overnight in cold water. The next day, drain the wheat berries and place in a medium sized pot, covered in 3 inches of water. Bring to a boil and then reduce heat to medium and simmer for 1 hour. Drain and cool.
In a large bowl, mix together the diced vegetables (cucumber, red pepper, tomato, minced garlic, parsley, green onions). Add in cooked and drained navy beans (or other bean of choice) and stir.
In a small bowl whisk together the dressing ingredients (olive oil, balsamic vinegar, mustard, Tamari, fresh lemon juice). Set aside.
When the wheat berries are ready, drain and rinse and then stir into the salad. Add the dressing just before serving and stir well. Now season with kosher salt and freshly ground black pepper to taste. Garnish with additional parsley if desired.
Yield: 7.5-8 cups.
2 cups/500 ml cooked navy beans (I was out so I used chickpeas!)
1 English cucumber, diced
1 red pepper, diced
1 large tomato, diced
2 large garlic cloves, minced
1 cup fresh parsley, diced with large stems removed
4 green onions, diced
Kosher salt + pepper, to taste
Dressing Ingredients:
2-4 tbsp extra virgin olive oil, to taste (I used 2 tbsp)
2 tbsp balsamic vinegar
1 tsp hot mustard (I used regular)
1 tbsp Tamari
2 tbsp fresh lemon juice
Directions: In a medium bowl, soak the wheat berries overnight in cold water. The next day, drain the wheat berries and place in a medium sized pot, covered in 3 inches of water. Bring to a boil and then reduce heat to medium and simmer for 1 hour. Drain and cool.
In a large bowl, mix together the diced vegetables (cucumber, red pepper, tomato, minced garlic, parsley, green onions). Add in cooked and drained navy beans (or other bean of choice) and stir.
In a small bowl whisk together the dressing ingredients (olive oil, balsamic vinegar, mustard, Tamari, fresh lemon juice). Set aside.
When the wheat berries are ready, drain and rinse and then stir into the salad. Add the dressing just before serving and stir well. Now season with kosher salt and freshly ground black pepper to taste. Garnish with additional parsley if desired.
Yield: 7.5-8 cups.
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