I am collecting recipes for budget friendly, not an insane amount of ingredients, tasty things. If you have any you'd like to share, comment below or ask for my e-mail. =)
I could talk about cooking forever.elfstar18October 8 2010, 01:41:18 UTC
Do you do alcohol? If so, this is one of my favorites, given to me by my former roommate, Sandra, and modified by me to be easier and budget friendlier.
Sandra's excellent shrimp pasta
*1 lb shrimp (Frozen works. At least at my grocery store it goes on special about once every three months for half-price, so I buy a bunch to keep in the freezer.) *1-1.5 cup red wine *crumbled feta cheese *1 onion, sliced thin *chopped garlic to taste *vegetable or other light oil *cilantro and tomato, peeled and chopped. (You can leave the cilantro out if you're one of those folks who don't like it. Parsley would probably be good too. At least here, in the US South, both can be grown in abundance on a porch or windowsill in the summertime, adding to the cheap factor.) *Angel hair pasta
Saute the onion in oil (med-high heat) until almost translucent. (start the water for the pasta and cook it on the side while you prepare the rest of the dish.) Add shrimp (thawed if frozen) and saute until curled up and slightly browned. Add chopped garlic and then wine. (Everything will turn purple.) Bring to simmer. Mix shrimp and everything else in the pan with the noodles and add the cilantro and tomatoes. Sprinkle feta over the top.
Another good, easy recipe is roast chicken. It impresses guests and can be stretched to last a whole week. Boil the bones for stock, which can be frozen.
*1 small roasting chicken. *kosher salt *pepper *fresh rosemary (another good garden herb in the summer time. If you can't get any, a little bit of dried *should* be fine.) *1 lemon, cut in half *1 head of garlic, cut in half *2 Tbsp butter A combination of sturdy vegetables, cut in chunks. I like the following combination, but you can use whatever you have or your budget allows. *Onion *Carrots *Potatoes *Celery *Olive oil
Pre-heat oven to 425. Remove giblets (save for stock) and rinse chicken inside and out. Salt and pepper chicken inside and out. Stuff cavity with halved lemon, garlic, and some of the rosemary. Brush outside of chicken with butter and salt and pepper again. Truss legs. (I don't think I can explain this part. http://www.youtube.com/watch?v=HpSPfuJQVOA This is a good tutorial. I confess, I use embroidery floss rather than twine since I have a lot of it. God forgive me if I'm poisoning my family.) Put vegetables and more rosemary into the pan and drizzle with oil (this will act as a rack, helping the bird to cook). Place chicken on top of vegetables and roast at 425 until juices run clear when pricked between the leg and thigh or until meat thermometer reads 160. Let rest 10 minutes before eating.
I am sure that chicken can be made more easily, but this recipe always turns out really well for me and is never too dry. Plus, the vegetables are a ready made side dish.
Sandra's excellent shrimp pasta
*1 lb shrimp (Frozen works. At least at my grocery store it goes on special about once every three months for half-price, so I buy a bunch to keep in the freezer.)
*1-1.5 cup red wine
*crumbled feta cheese
*1 onion, sliced thin
*chopped garlic to taste
*vegetable or other light oil
*cilantro and tomato, peeled and chopped. (You can leave the cilantro out if you're one of those folks who don't like it. Parsley would probably be good too. At least here, in the US South, both can be grown in abundance on a porch or windowsill in the summertime, adding to the cheap factor.)
*Angel hair pasta
Saute the onion in oil (med-high heat) until almost translucent. (start the water for the pasta and cook it on the side while you prepare the rest of the dish.) Add shrimp (thawed if frozen) and saute until curled up and slightly browned. Add chopped garlic and then wine. (Everything will turn purple.) Bring to simmer. Mix shrimp and everything else in the pan with the noodles and add the cilantro and tomatoes. Sprinkle feta over the top.
Another good, easy recipe is roast chicken. It impresses guests and can be stretched to last a whole week. Boil the bones for stock, which can be frozen.
*1 small roasting chicken.
*kosher salt
*pepper
*fresh rosemary (another good garden herb in the summer time. If you can't get any, a little bit of dried *should* be fine.)
*1 lemon, cut in half
*1 head of garlic, cut in half
*2 Tbsp butter
A combination of sturdy vegetables, cut in chunks. I like the following combination, but you can use whatever you have or your budget allows.
*Onion
*Carrots
*Potatoes
*Celery
*Olive oil
Pre-heat oven to 425. Remove giblets (save for stock) and rinse chicken inside and out. Salt and pepper chicken inside and out. Stuff cavity with halved lemon, garlic, and some of the rosemary. Brush outside of chicken with butter and salt and pepper again. Truss legs. (I don't think I can explain this part. http://www.youtube.com/watch?v=HpSPfuJQVOA This is a good tutorial. I confess, I use embroidery floss rather than twine since I have a lot of it. God forgive me if I'm poisoning my family.) Put vegetables and more rosemary into the pan and drizzle with oil (this will act as a rack, helping the bird to cook). Place chicken on top of vegetables and roast at 425 until juices run clear when pricked between the leg and thigh or until meat thermometer reads 160. Let rest 10 minutes before eating.
I am sure that chicken can be made more easily, but this recipe always turns out really well for me and is never too dry. Plus, the vegetables are a ready made side dish.
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