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I have been trying to spend less money lately, and a good way of doing that is not eating processed foods. So I have been practicing making cheap and easy but nutritious meals for 1 person(with my sized appetite.. but could probably feed 2 normal people).

Most of these could be made in a camp or at a hostel as well

Here is one I made today:

1c Quinoa Approximately .50 cents
1 cube of vegetable boullion .30 cents
Bunch of Kale 1.69
Crushed Tomatoes with basil .30 cents
Total: 2.79

Cook the quinoa with the boullion


While it is cooking, wash and chop kale, and add a small bit of oil to a skillet. Under medium high heat(gas is best) cook kale while stirring briskly. When it begins to get soft, and starts to get some burned spots.. turn down heat.. and add some of the crushed tomatoes. Continue to cook a few more minutes until the tomatoes begin to stick to the pan.

The kale should still be crisp, and I like it slightly burned.

The quinoa should be just about done as you finish with the kale.

Serve the Kale on a plate with a bed of the quinoa..

Yummy!

Sounds yummy Clay - wanna come over to cook supper tonight?

My favorite really simple thing to make (and I'm sure just about everyone makes some variety of this) is just an easy mediterranean salad:

cucumbers, tomatos, [peppers], olive oil, vinegar, little salt, little pepper, some cheese on top

Balance that with a couple slices of bread and maybe some wine. Pretty tasty, and very very simple.

I doubt this type of recipe is actually news to anyone, I'm just commenting that I like it as a healthy and quicky option.

This is a recent one that I've "invented." A couple of the ingredients are more expensive (sauce, oil, dry mushroom; all maybe $4-5) but can be stored almost forever and used for SEVERAL meals


Stir Fry Wrap

sesame oil
onion, chopped thin
shredded cabbage
bean sprouts
firm tofu, cubed
sliced shiitake mushrooms (sliced, dried ones are great b/c they rehydrate quickly)
Lum Kum Kee brand vegetarian stir-fry sauce (it's shiitake flavor)
burrito-size flour tortillas

First rehydrate the shroomies according to the package (any fungi would probably do as well, but I prefer dry shiitake for their texture and how long they store). I like to cut them long and thin, but, whatever's clever.

Fry the onions in a little sesame oil, til they're well done, in a big frying pan or wok. Throw in all the veggies and mushrooms, put the tofu cubes on top, pour on a liberal amount of the sauce (I like to drench the tofu b/c it absorbs the flavor so well). Mix it up and fry quickly (overcooked veggies suck!) -- cabbage and sprouts need very little heat to be tasty.

Heat up the tortilla as you prefer (steam, toaster oven, frying pan) and make a wrap with the stir fry. I add a few drops of tobasco before folding it all over.

EAT

I'm sure there are a gang of Asian sauces that could work besides the Lum Yee one, which is my favorite, but ma po, chili, teriyaki, oyster, hoisin... all sound like they'd be good to me!

This vegetarian recipe will blow you away, and you can use a cheap white wine and drink the rest. The tomatoes also taste great on toast with parmesan cheese. mmmm

from The Meatless Gourmet by Bobbie Hinman:
Wine-Glazed Tomatoes
2 teaspoons vegetable oil
2 tablespoons firmly packed brown sugar
1/4 teaspoons salt
1-1/4 lb plum tomatoes (5-6) slice crosswise into 1/4" slices
1/3 cup dry white wine
3/4 tsp dried basil
freshly ground black pepper to taste

Heat the sugar and salt in oil until they melt. Cook the tomato slices for two minutes on each side. Drizzle wine, sprinkle basil, then cook on high until most of the liquid is gone (1-2 minutes).