Originally Posted by Potty Diva
Anyway, we have reduced by half.
But, we want to have better eating habits ona low budget. The posts above got me thinking and motivated to change.
We have meat for this week, but I would prefer to drop meat altogether. Convincing DH is going to be another story though. I cook for everyone and he would be ticked if all I made was meat free dishes.
I just asked and he said he is willing to go 2-3 days without meat. Cool. I take that to mean 3-4
But what things do you make as a meal?
beans and rice-
beans and ?
Help me out mamas
I feel all clean-like
Here's a FAVE Middle Eastern recipe of mine (when I cook ethnic foods, it's almost always Middle Eastern). This is CHEAP.MujadraBrown lentils and rice with carmelized onions
3 large onions, weighing about 1-1/2 pounds total, cut in half and sliced
½-cup extra virgin olive oil
1-1/4 cup large brown or green lentils (the regular lentils in the supermarket are fine)
1-1/4 cups long-grain rice
Salt and pepper
Fry the onions slowly in a large pan over very low heat in 3-4 tablespoons of the oil – covered to begin with, until they soften, stirring often, and then uncovered – until they turn a rich golden brown.
Rinse the lentils in cold water and drain. Cook in 4-1/2 cups water for 20 minutes. Add half of the fried onions and the rice to the lentils. Season with salt and papper and stir well. Put the lid on and cook over very low hear for about 20 minutes, or until the rice and lentils are tender, watching and adding more water if it becomes too dry.
At the same time, put the remaining onions in the pan back on the fire, and continue to fry them, stirring often, over medium to high heat, until they are a dark brown – almost carmelized.
Serve the lentils or rice cold or warm in a wide shallow dish with the onions sprinked on top and the remaining raw oil poured all over.Bulgar Pilaf with Chickpeas
Serves 8, I cut in half and have nice leftovers.
4-1/2 cups water or veggie stock (can use buillon cubes)
3 cups coarse ground bulgur (aka #3 bulgur), washed in cold water and drained - but I can't tell any difference when I omit this step
4 tablespoons butter or sunflower oil
A 14-ounce can chickpeas, drained
Salt and pepper
Bring the stock to a boil. Pour in the bulgur and cook, covered, on low heat for about 15 minutes, or until the water is absorbed and the grain is tender. Stir in the oil or butter, the chickpeas, and salt and pepper, and heat through.
Variation: Garnish with 1 large sliced onion fried in oil till carmelized and brown.
I add lots of cumin to this (without onions) and it's VERY tasty. Mind you, the number served is for a SIDE DISH.. I use this as a MAIN dish. A nice bowl of it, microwaved, makes a great work lunch, with fruit for dessert.Tradd's Quick Black Bean soup
Take 1 can each of black beans, cream-style corn, and diced tomatoes. Drain & rinse the beans, but not the other veggies. Dump contents of cans into a medium saucepan and heat through. Season as you like (cumin, chilies, some like to put broken corn chips into the bottom of the bowl).Imam Bayaldi
(literally “the imam fainted” dead away the end of a fast day as this smelled so good!).
Take an eggplant. Peel it and cut it lengthwise into slices. Lay those slices on paper towels, and cover with another paper towel to get some of the liquid out of them. Salting them helps, but if you have a few hours, don’t worry about salting them.
Cut up one onion and a clove or two of garlic into tiny pieces. Saute in a few tablespoons of olive oil until it’s soft. Add a can of tomatoes (preferably chopped to make your life easier). Let it simmer. You may need to add a little water periodically to compensate for evaporation.
Take those slices of eggplant and fry them in a little olive oil. Eggplants will suck up oil like a sponge, so don’t worry when it all seems to disappear and you don’t have any in the pan. If you’re using a nonstick pan, and you want to make this dish more low fat, then don’t add more unless you really think you need it. Otherwise, add as desired.
After you fry each piece of eggplant, drop it in your onion/tomato mixture that is simmering on the stove. After you do all of the eggplant, let it simmer for a while (maybe 30 minutes) until the eggplant falls apart.
You can serve this hot or cold according to preference. It’s very tasty served hot with lemon squeezed on it. I serve it with plain couscous on the side, but it would also be good with rice. The above quantity will serve about two adults. For three, use two onions and two cans of diced tomatoes, and one large eggplant. Otherwise, increase as needed.
Note: the success of this recipe is dependent on the use of a TON of olive oil! Extra virgin only, and buy the best you can afford. Fry the eggplant in lots but pour MORE on top of the eggplant slices while frying.
I also use a TON of garlic!