bbs.bunglefever.com

Any suggestions? I mean, something relativlely good, that costs near to nothing.

Yes, I'm poor.

Oh, and it neads to be nutritious too. And preferably vegeterian.

First thing you'll need to get is lots of bacon.

One of the "poor" foods that we've always had when we needed things to last a while was macaroni and cheese.

We add things to it to make it spread out, the best things are peas, tuna (:oops: I guess you could leave that out) and any kind of potato chips.

I've got some others, but I need to get off the computer now

Macaroni\cheese and potato chips. What the fuck!? That's not very nutritious. Peas\tuna are okey though.

And bacon?

I'll wait for your further (and better) tips Yvonne.

I have one myself by the way:

Not much better than yours I guess, but still.

Vegetable stock, rice, vegetables (the cheapest kind. Brown beans and carrot\onion). There you have a fake risotto.

My fake paella recipe will last for a week, and is pretty cheap.

I've never been in that situation, so I wouldn't know...

Now that's helpfull hitman.

Thank's judas. I'll try that one, without the meat of course.

bean and veggis tostadas
from rachel ray

Vegetable oil, for frying
4 (6-inch) corn tortillas
2 pinches coarse salt
1 (14-ounce) can spicy vegetarian refried beans (vegetarian beans contain no lard)
1 cup shredded smoked Cheddar, Monterey Jack, or pepper Jack
1 heart Romaine lettuce or 1/2 head of iceberg lettuce, shredded
2 small plum tomatoes, diced
1 small white skinned onion, finely chopped
2 tablespoons (a palm full) chopped cilantro or parsley

Heat 1/8 to 1/4-inch oil over medium high heat. Fry tortillas 30 seconds on each side to light golden, 1 tortilla at a time. Drain tortillas on brown paper sack. Season with a little coarse salt while hot.
Heat beans in microwave or small pan over moderate heat. Spread hot beans on tortillas and top with a handful of shredded smoked Cheddar or Jack cheese. Top cheese with shredded lettuce, diced tomato bits, and chopped onion. Garnish tostadas with chopped fresh cilantro or parsley and serve.

veggie meatloaf w. checca sauce
by giada delaurentis

Checca Sauce:
1 pint cherry tomatoes (about 2 cups, or 12 ounces), halved
3 scallions (white and pale green parts only), coarsely chopped
3 cloves garlic, chopped
8 fresh basil leaves
3 tablespoons olive oil
Pinch salt
Pinch freshly ground black pepper
Lentil Loaf:
3/4 cup lentils (about 5 ounces)
3 cups reduced-sodium vegetable broth
1 cup uncooked short-grain brown rice, rinsed well
1/2 cup finely chopped white onion
1/2 cup shredded carrots
1 celery rib, sliced
1/2 cup frozen corn kernels
2 tablespoons butter, divided
10 ounces fresh baby spinach leaves (about 4 cups)
1 1/2 cups cubed whole milk mozzarella cheese, divided (about 8 ounces total)
2 eggs, lightly beaten
1/4 cup freshly grated Parmesan cheese, plus 2 tablespoons
1/3 cup chopped fresh basil leaves
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 tomato, sliced


For the Checca Sauce:
Combine the cherry tomatoes, scallions, garlic, basil, and oil in a processor. Pulse the tomatoes until they are coarsely chopped, being careful not to puree. Set aside. Season the sauce with salt and pepper.
For the Lentil Loaf:
Place the lentils in a large saucepan of cold water. Bring the water just to a boil over high heat. Carefully drain the boiling water and rinse the lentils. Meanwhile, in a heavy large saucepan over medium heat, bring the broth to a boil. Add the rice and return the liquid to a boil. Decrease the heat to low, cover the rice, and gently simmer without stirring for 10 minutes. Stir in the lentils, onion, carrot, and celery. Cover and continue cooking without stirring until the rice and lentils are tender and the liquid is absorbed, about 30 minutes longer. Turn off the heat. Sprinkle the corn over the rice and lentils and let stand, covered, for 5 minutes. Uncover and fluff the rice with a fork. Cover and let stand for 5 more minutes.

Meanwhile, preheat the oven to 350 degrees F.

Spread 1 tablespoon of the butter over a 10 by 4 1/2 by 3-inch loaf pan. In a heavy, large skillet, cook the spinach over medium heat until the spinach wilts, about 3 minutes. Drain and squeeze the excess liquid from the spinach. Transfer the spinach to a work surface and coarsely chop.

In a large bowl, gently mix the lentil mixture, spinach, 1 cup of the mozzarella cheese, eggs, 1/4 cup of Parmesan cheese, basil, salt, pepper, and half of the checca sauce. Spoon the mixture into the prepared pan. Arrange the sliced tomatoes in a row over the lentil mixture. Sprinkle with the remaining 1/2 cup of mozzarella cheese and 2 tablespoons of Parmesan cheese. Dot the top with the remaining 1 tablespoon of butter.

Bake uncovered until the loaf is heated through and the topping is melted and starting to brown, about 30 minutes. Let cool for 15 minutes. Slice the loaf into 2-inch slices, arrange on plates, and serve with the remaining checca sauce.

Alex Portnoy";p="791923 wrote:Now that's helpfull hitman.

You're very welcome...

Chicken, I' m printing out your recipies.

They seem nutritious and tasty, but might be too expensive.

Are you a vegeterian yourself perhaps?

Miso soup.
Mixed chinese greens.
Tofu puffs.

Thanks. But tofu is fucking expensive here.

A nice Minestrone would be good. Any good recipies?

those noodle things.....?

Minestrone: miscellaneous vegetables, stock, seasoning, pasta.

Mobiesque";p="792104 wrote:Miso soup.
Mixed chinese greens.
Tofu puffs.

Tofu puffs?

Those things with rice in them?

No, I think he means the light and fluffy version that you get in laksa, like this:

I love those so much.

I used to order laksa with those as the "main" ingredient, i.e. not chicken laksa, or vegetable laksa, but tofu laksa.

I've seen poor people picking food out of the trash behind restaurants. That's free.

nutrition! pppht!

I'm mostly about figuring out what to make with what I have in the cupboard. BUT, here's a great one that I am eating right now.

1 chopped green pepper
1/2 can of corn
1 small to medium jar of chunky salsa
1 cup of rice
water

cook the pepper in the skillet with a little oil until it starts to get a little soft, add corn and heat that a bit, add the salsa, rice and water (enough for the rice to cook) and simmer until your rice is done.

mmmm. I'm going to make it until payday!

Water sandwiches with a side order of dogdirt.

please post the recipe for teh dog dirt

Alex Portnoy";p="792103 wrote:Chicken, I' m printing out your recipies.

They seem nutritious and tasty, but might be too expensive.

Are you a vegeterian yourself perhaps?

they shouldn't be too expensive as the recipes
are mostly produce
and no, not a vegetarian
i just believe in eating healthy

Shepherd's Pie
Vegan
courtesy of whole foods.com

Serves 4
3/4 cup dried millet, rinsed and picked over
1 tsp salt, plus more to taste
3 TB non-dairy butter, plus more to oil baking dish
5 cloves garlic, minced
1/2 cup rice milk
1/2 head cauliflower, broken into small florettes
freshly ground black pepper
1 small organic onion, chopped
1/2 tsp dry thyme
16 oz frozen mixed vegetables, thawed
1/4 cup chopped parsley, plus leaves for garnish
1/4 cup tomato paste
1 can (15 oz) garbanzo beans, drained
1 can (15 oz) kidney beans, drained
2 cups frozen corn kernels, thawed
Preheat oven to 450°F. Oil 9-inch square baking dish with butter.

Make cauliflower mash: bring 2 cups water to a boil in a medium saucepan. Add millet and salt. Cover, reduce heat and simmer 30 minutes. Heat 1 tablespoon of the butter in another saucepan on medium heat. Add half of the garlic and cook until light golden, 3 minutes. Add rice milk and cauliflower and bring to a simmer. Cover, reduce heat and cook until very tender, about 12 minutes. Add millet to cauliflower and mash together with a potato masher until creamy, adding more rice milk if needed. Season with salt and pepper, and set aside.

Make the vegetable-bean filling: melt remaining butter in a large skillet over medium heat. Add onions, garlic and thyme, and cook, stirring frequently, until onions soften, about 4 minutes. Add mixed vegetables and parsley and season with salt and pepper. Cook 6 minutes. Stir in tomato paste.

Mash the garbanzo and kidney beans and add them to the vegetable mixture along with 3/4 cup water, stirring to combine well.

Assemble the pie: spread the vegetable-bean filling in the bottom of the baking dish. Sprinkle corn kernels over the mixture. Top with the cauliflower mash.

Bake for about 25 minutes until heated through. Cool for 5 minutes and serve garnished with parsley.

pasta with olive oil and simmered garlic... i don't know how healthy it is, but it sure fucking feels that way.

black beans, black eyed pee's, and sauteed onions with lots of hot sauce