Count your reasons, great food for a great price is always welcome.
I finally bridged the gap from sporadically cooking intense and fabulous one-meal feasts to preparing intense and fabulous meals that last throughout the week. And the bridge is like a gilded, jeweled gift from God floating on butterfly wings.
I eats good.
So here are two budget friendly recipes to start, I’ll share more later. Other than spending initially on seasonings and rice, which last quite a while each of these dishes will yield about 20 servings for less than $10. YES!
Special Spinach
- 2 packs frozen chopped spinach leaves
- 1 small can tomato paste
- Chachere’s
- Ginger
- BBQ Sauce
- 1/2 lb chicken
- 1 white or yellow onion (diced)
- 1/2 cup oil (preferably olive)
Fry the onion in oil until soft. Set aside
Clean and season the chicken with Chachere’s. Grill until fully cooked. Chop into cubes.
In a large pot, cook the spinach on medium heat until thawed and boiling. Add tomato paste, onion, and chicken, stirring to mix. Add chachere’s, ginger, and BBQ sauce to taste. When evenly mixed, cover and let stew for 15 minutes. Serve hot over rice or pasta.
Vegetarian chili:
- Black beans
- Black eyed peas
- Kidney beans
- Red beans
- 4 Chicken or tomato bouillon cubess
- Chili powder
- Curry powder
- Tabasco sauce
- Cumin
- Paprika
- Chachere’s
- Basil
- Salt
- BBQ sauce
- 1 small can tomato paste
- 1 onion, diced
- Crock pot
In a large pot, boil 8-10 cups of water. Add bouillon, tomato paste and stir until blended. Carefully transfer water to heated crock pot. Add 1/2 cup each of all beans after rinsing. Add seasonings to taste, then allow to cook until all beans are soft and liquid absorbed. Serve hot over rice or with chips. Garnish with diced onion and shredded cheese of your choice.
Tina Watkins Quaye 