Week 1 Recap

curriedlentils

So I made it through one week of hard core budgeting…and guess what my total was?

$46.04!!!!!

I won’t bore you with the details of every single thing I ate for days 4 – 7, although I do have a plethora of recipes to follow, with prices. Saturday, instead of recording a dinner price, we went to a friend’s house for BBQ and brought a white bean and green garlic dip, so I included the cost for that. And let’s be honest, there’s no way I didn’t miss something here or there, miscalculate, or not eat every bite of leftovers, which would drive up the per serving cost. So we can safely assume I came in somewhere in the ballpark of $50. On to the recipes: Grits Gratin with Arugula & White Beans, White Bean & Green Garlic Dip, Curried Lentils with Potatoes, Ground Coriander and Cilantro Flatbreads, and Raita!

Grits Gratin with Arugula and White Beans

gritsgratin

1 c. polenta = $.75
4 cloves garlic = $.10
1/2 t. sugar = n/a
4 c. arugula = $.75
1 c. cannellini beans = $.45
1/4 c. olive oil = $.30??
Dash balsamic vinegar = n/a
1/2 c. milk = $.18
parmeggiano cheese = n/a
salt & pepper = n/a
Total = $2.53 / 4 servings = $.63 / serving

Bring 3 1/2 c. water and 1/2 c. milk to a boil in a sauce pan. Add the polenta (or grits) and cook, whisking frequently, for 10 – 15 minutes. Keep them at a low simmer until the consistency has thickened to that of thick oatmeal. Taste and season well with salt & pepper. Pour the grits into a greased loaf pan and let cool for 1 hour or longer. Can be made ahead.

Chop garlic roughly and add to a pan with some olive oil and the sugar. Cook over low heat until the garlic has softened and begins to get golden brown (but not burnt). Turn off the heat and add the arugula and beans. Toss to coat evenly with the garlic and oil. Season with salt & pepper.

Add the arugula and bean mixture to the bottom of a 9 x 13 pan and drizzle with balsamic vinegar. Remove the now solid polenta from the loaf pan and slice into 1/2″ thick slices. Top the arugula with the polenta, then top the polenta with salt & pepper and grated parmiggiano cheese. Bake at 400 degrees for 20-25 minutes.

White Bean and Green Garlic Dip
(adapted from the Kitchen Sink)

1 can cannellini beans = $.89
1 stalk green garlic (farmer’s market) = $1
1 small onion = $.20
1/4 t. smoked paprika = n/a
Salt, black pepper, cayenne pepper = n/a
Juice and zest from 1 lemon = $.25
Olive oil = $.20
1 baguette = $2.79

Total = $5.33 / multiple servings, but all $5.33 counts against the budget

(Recipe at link above — I added some cayenne pepper because I thought it needed a little kick.)

Curried Lentils with Potato and Rice

(adapted from How to Cook Everything)

1 1/2 c. long grain white rice = $.75
1 c. brown lentils = $.85
3 1/2 c. vegetable (or other) stock =$.93
1 T. curry powder = n/a
1/2 t. cumin = n/a
1/2 t. ground ginger = n/a
1 small onion, chopped = $.20
2 cloves garlic = $.05
1 carrot, diced = $.16
3 small-med. yukon gold potatoes, peeled and cut into large chunks = $1.75
Salt and pepper = n/a

Total = $4.69 / 4 servings = $1.17 / serving

Cook rice according to directions.

Saute onions and garlic in a bit of olive oil until they begin to soften. Add lentils, spices, and stock, and bring to a boil. Lower the heat to a simmer and cook, partially covered, for about 15 minutes. Add the carrot and potatoes and cook, completely covered, for another 10 minutes or so. Stir, season with salt, and if the lentils have become too try, add a bit of stock or water. Continue to cook another 5 – 10 minutes or until the lentils are very soft and the potatoes are soft to the center. Serve over rice.

Ground Coriander and Cilantro Flatbread
(from Bon Apetit)

1 1/2 c. all-purpose flour (I used white whole wheat) = $.28
2 1/2 teaspoons ground coriander = n/a
1 1/2 teaspoons baking powder = n/a
3/4 teaspoon salt = n/a
1/2 teaspoon baking soda = n/a
1/3 cup chopped fresh cilantro = $.25
3/4 cup (or more) plain whole-milk yogurt = $.75
Olive oil (for frying) = n/a

Total = $1.28 / 4 servings = $.32 for 2 flatbreads

(recipe at link above)

Raita
(from Bon Apetit)

1/2 c. plain yogurt = $.35
1/2 c. chopped cucumber = $.50
2 T. chopped fresh cilantro = $.10
2 t. chopped green onions = $.16
1/4 t. ground coriander = n/a
1/4 t. ground cumin = n/a
salt, to taste = n/a

Total = $1.11 / 4 servings = $.27 / serving

Seed the cucumber before chopping. Mix the ingredients together and keep chilled until ready to serve.

By Rachel Crawford on July 2, 2009 | 0