Cheap, Healthy Recipes

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Sere's ERE recipe thread with photos


Early Retirement Extreme Blog Smoothie project

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Recipes from blog posts:

Rice, lentils and bacon recipe

Leftover recipe

Swedish sausage dish

Simple pancake recipe

Potato pancakes -- dinner for less than $1

Making tortilla chips

The latte-factor and brewing your own coffee

Make your own refried beans

Veggie burger

Some bean cooking tweaks

Cooking for 6 days in 30 minutes for less than $4

Inexpensive bean spaghetti sauce

Making coffee: An interesting little physics problem

Unleavened bread the easiest way

Cauliflower omelet – another sub-dollar meal

Vegan slow cooker chili

Peach Chutney



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).

PEPPERONI PASTA

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.