The other day I took a look at my bank account. We are at the “pre-student loan deposit” point, so it’s pretty depressing at the moment. This dismal sight, however, got me thinking. With my rent this year, I’ll probably have to shy away from some of the “fancier” dishes that I favor. So why not try and post some of my favorite “budget-friendly” meals?
Stir fry has always been one of my go-to foods. Actually, I think it’s a staple in most student kitchens. As long as you have some crisp vegetables, a solid sauce, some day old rice or some chow mein noodles, you can’t really go wrong. I personally opt for a sauce with a bit of a kick, though feel free to tone it down a bit. By my calculations, this meal totaled $7 and could easily serve four. That’s $1.75 per serving. That, I can afford.
So here’s to cutting back without sacrificing any flavor. Happy eating!
I know this is a terribly timed post as it is still 90 degrees out, but I woke up wishing it was fall.
Maybe I was too warm this morning. Maybe it’s the fact that school starts in a few days. Who knows? What I do know, however, is that, when I was scouring my mother’s kitchen for something “fall-like” for breakfast, I happened across some sweet potatoes.
And then this happened.
For those of you who know me, you know that I’m a bit of a wine connoisseur. Now I am FAR from being an expert, but I do like a nice glass of wine.
a glass of Veritas’s grüner veltliner–I highly recommend it
Prosciutto and Melon Salad, Heirloom Tomato and Peach Salad, Negronis
Summertime is a time for being outside and hanging out with friends and family. It is not a time for slaving over a hot stove. Who needs it to be any hotter than it already is? Luckily, summer is also a time when gardens and farmers’ markets are exploding with great produce that requires little else than a bit of chopping and a dash of salt for eating.
Brandon and I love August, because it means heirloom tomatoes and sweet stone fruits, and last summer, I shared one of our very favorite recipes using just those two ingredients. This summer, we’ve happened upon another foolproof dish using one of this season’s best ingredients, and to be honest, not one I’ve ever been fond of: melon. I’ve always found melon to be cloyingly sweet and unpleasant to eat, but when it’s drizzled in mint-infused balsamic vinegar and wrapped in prosciutto, its deliciousness cannot be denied.
Another score for no-cook summer salads: they’re easy to pack for picnics and brown bag lunches. Like Rosemary mentioned in her recipe for wild rice salad, packed lunches can get monotonous, so why not spice them up with an unexpected salad?
Lastly, these recipes are great for brunching and entertaining. Guests will be surprised that you can pair peaches with tomatoes and ham with melon. And to really kick it up a notch, serve your salads with an easy, but refreshing summer cocktail, like a Negroni—our unofficial cocktail of summer 2012. It’s bright red color and citrusy flavor is a great way to get a party started. Continue reading