Cheap, Healthy Recipes
Early Retirement Extreme Blog Smoothie project
Recipes from blog posts:
CARROT & LENTIL SOUP
serves 2-4, according to appetite
25 gr margarine 1 medium to large onion, chopped 3 carrots, chopped 1 tablespoon wholewheat flour 100 gr red lentils 1.2 liters vegetable stock
Melt margarine in a large saucepan. Add onion and carrots and cook, stirring now and then, until the onion is soft and translucent. Add the flour to thicken. Stir in the lentils and cook for 2-3 minutes more, then add the stock. Bring to the boil, then reduce heat and simmer for 30-40 minutes. You can liquidize or sieve to make a puree. Season to taste.
You can add a bay leaf with the stock, removing it before the liquidizing stage (you knew the first recipe here was going to include lentils, didn't you).
1 lb of slicing pepperoni 1 large onion (or 2 med) 2 green peppers 1 lb of pasta
Lay pepperoni slices in heated pan in small batches. When slices heat through, move to side of the pan and add more. When all of the pepperoni is heated, add sliced peppers and onions. Stir occasionally. Cook over a medium heat until onions are almost clear. Add cooked pasta. Serves 4-6.
Substitutions: Over-ripe tomatoes can be added if more sauce is desired. Less pepperoni can be used to save money or for health reasons.
To make two meals: once onions are cooked through, remove 1/3-1/2 of the pepperoni and vegetables, put on crust (pizza crust, pita bread, flat bread), add cheese and make a pizza. Add cooked pasta to pot and save the pepperoni pasta for the next meal. (tastes better the second day)
TAHINI (SESAME PASTE)
Take the sesame to a pot in low fire and use a wood spoon to keep mixing it. You will know it's ready when you press a seed between your fingers and you can easily crush it. Take care not to burn, and put small quantities on the fire so have an homogeneously prepared. Also, mix adjusted to the finest milling.
HUMMUS - about 1 kg
1/2 kg dried chickpeas 2-5 crushed garlic cloves (according to taste) 3-5 tbs lemon juice 3-5 tbs tahini 5-7 tbs olive oil boiling water from the chickpeas Salt, paprika, cumin
Cover the chickpeas with water in a pot and boil until tender, about 1 hour. Strain them - save the boiling water - add all the other ingredients and blend until it is creamy. Adjust with seasonings according to taste.
The hummus can be freezed if the garlic is added after thawing. The hummus might also need a touch more seasoning.