The mysterious paper bag held sugar-snap peas. The parsley is barely usable.
(Huh... I just realized that barely and barley are quite easily mixed up by me.)
Lentils:
*mustard (dijon from trader joes)
*Shallots
*olive oil
*cumin seed
*veggie broth
*Maggi hot sauce (yes, its a brand)
*1 bag of lentils (serves 19)
*water (good rule for lentils is 4/1 or 3/1 depending on how thick you like them-- if you add too much, just keep cooking them and the water will cook off)
Cook it all up :) (fry shallots and cumin seed first in olive oil, add sauce/mustard, add lentils, broth and water... cook for about 30-ish minutes)
Why I love lentils:
*they are cheap! (roughly a dollar a bag) - I suppose that this pot of lentils would even out to something like 10 cents a serving (counting in the cost of the broth, shallot, mustard and spices)
*they are filling (12g protein per serving - almost no fat)
*I cook them vegan so they're great for bagged lunch - nothing to spoil
*You can make them spicy, savory, buttery, vegetable-y. Very versatile
I will try to cook barley after I'm done teaching for the day. I know nothing about barley. It was just next to the lentils at the store, so I thought I would try it.
***
I *love* barley! Yum-o!
Baked barley
Pour 2 1/2 cups water or veggie broth in a covered saucepan. Add 1 Tablespoon of fat (such as butter or oil).
Meanwhile, place 1 cup pre-soaked barley (or pearled barley - no need to soak) into a one-and-a-half quart glass baking dish. When water (or broth) comes to a boil, add to the dish, stirring to combine. Cover the dish tightly with heavy-duty aluminum foil. (Instead of a glass baking dish, I used a cast-iron skillet with its lid) Bake on the middle oven rack at 375 degrees for 45 minutes to 1 hour.
When the barley is tender to your liking, remove the cover and fluff the barley with a fork.
(If you prefer to use pearled barley instead of hulled, reduce cooking time by at least half.)
This is the first method I used - I used about 1/2pound of Barley (4 servings) and I just put the other half in the oven right now. To this batch, I added carrots, dried basil and black pepper.
Cost of Barley bag: $1.50 - serves 8
Cost of carrots: about $1.00-1.50 (1 pound normal carrots) - but I used half-pound so we'll call it 75-cents
Cost of veggie broth: $1
Total: $3.25
about 40-cents a serving :)
SO! Lentils & Barley dinner for about 50cents. Serve with steamed veggie of your choice and/or maybe a salad! And of course, there's chocolate for dessert :)
Healthy & cheap!
(Huh... I just realized that barely and barley are quite easily mixed up by me.)
Lentils:
*mustard (dijon from trader joes)
*Shallots
*olive oil
*cumin seed
*veggie broth
*Maggi hot sauce (yes, its a brand)
*1 bag of lentils (serves 19)
*water (good rule for lentils is 4/1 or 3/1 depending on how thick you like them-- if you add too much, just keep cooking them and the water will cook off)
Cook it all up :) (fry shallots and cumin seed first in olive oil, add sauce/mustard, add lentils, broth and water... cook for about 30-ish minutes)
Why I love lentils:
*they are cheap! (roughly a dollar a bag) - I suppose that this pot of lentils would even out to something like 10 cents a serving (counting in the cost of the broth, shallot, mustard and spices)
*they are filling (12g protein per serving - almost no fat)
*I cook them vegan so they're great for bagged lunch - nothing to spoil
*You can make them spicy, savory, buttery, vegetable-y. Very versatile
I will try to cook barley after I'm done teaching for the day. I know nothing about barley. It was just next to the lentils at the store, so I thought I would try it.
***
I *love* barley! Yum-o!
Baked barley
Pour 2 1/2 cups water or veggie broth in a covered saucepan. Add 1 Tablespoon of fat (such as butter or oil).
Meanwhile, place 1 cup pre-soaked barley (or pearled barley - no need to soak) into a one-and-a-half quart glass baking dish. When water (or broth) comes to a boil, add to the dish, stirring to combine. Cover the dish tightly with heavy-duty aluminum foil. (Instead of a glass baking dish, I used a cast-iron skillet with its lid) Bake on the middle oven rack at 375 degrees for 45 minutes to 1 hour.
When the barley is tender to your liking, remove the cover and fluff the barley with a fork.
(If you prefer to use pearled barley instead of hulled, reduce cooking time by at least half.)
This is the first method I used - I used about 1/2pound of Barley (4 servings) and I just put the other half in the oven right now. To this batch, I added carrots, dried basil and black pepper.
Cost of Barley bag: $1.50 - serves 8
Cost of carrots: about $1.00-1.50 (1 pound normal carrots) - but I used half-pound so we'll call it 75-cents
Cost of veggie broth: $1
Total: $3.25
about 40-cents a serving :)
SO! Lentils & Barley dinner for about 50cents. Serve with steamed veggie of your choice and/or maybe a salad! And of course, there's chocolate for dessert :)
Healthy & cheap!
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