Crazy Cheap Rice and Beans

It's going to sound crazy, but this week I'm living on food that costs less than $2 a day. My pastor challenged our whole church to do it in order to experience some semblance of what it's like for the 2.5 billion people in the world who live on less than that for all their living expenses, not just food. I've been doing pretty well and haven't been hungry at all, but then again I have a lot invested in knowing how to cook at home! At the very least, I'll be able to donate what I would have spent on food to someone who needs it more than me.

So obviously, rice and beans are staples of anyone looking to eat on the cheap. And even if you aren't attempting a $2 a day challenge, this meal is an awesome way to save serious cash on your daily lunches. It breaks down to $0.62 per portion and has about 400 calories. If you normally spend $10 on lunch out, that's about $47 saved in a week. 47 American dollars, people!!!

Grocery list

• Dried black beans - 16 oz. (or you could cheat and use 3-4 cans)
• Frozen corn - 8 oz. (half a 16 oz. bag)
• Brown rice - 2 cups
• Onion - 1/2 medium sized
  

 Pantry

• Canola oil - 1 tbsp.
• Salt - 1 tsp.
• Cumin - 1 tbsp.
  

Directions

Cook the dried beans (or pop open some cans). The easiest method is to soak them overnight, drain, add water to cover by at least an inch, and simmer until they're the right tenderness (about 2 hours). I've heard you should add the salt when they're just starting to feel soft, but I don't think it really matters.

The beans should look a little soupy...either add water to get a consistency you like, or if you're using canned beans, include some of the canning liquid. Dice the onions and sautee them in oil, then just mix in the onions along with the corn and cumin and cook the rice to serve with it!

This is enough for seven meals, but feel free to adjust the quantities if you think you'd get bored with it seven days in a row!

Hands-on time: 20 minutes
Total time: 2 hours 20 minutes (excluding soaking time)
Yield: 7 servings 
To Bring: leak-proof container

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Questions about the cooking method? Please let me know in the comments!

Strawberry and Walnut Salad

I have this idea that if I'm going to have salad as a meal, it needs to have a zillion things in it in order to "count." But if you just use larger amounts of whatever you have, it's really just as substantial, plus there's less prep. And if those things happen to be the kind of foods that make you look forward to your lunch break, all the better! I love fruit in salad because it's a punchy little surprise in every other bite. Nuts and chickpeas pack protein (about 10 grams total if you use 1/4 cup of each) and of course you have the leafy greens.

As for dressing, I used Galeos Miso Ceasar because it's just about the only awesome tasting low-fat dressing I know of that doesn't have tons of artificial ingredients, but (as Jamie Oliver would say) strawberries are also great friends with balsamic vinegar. Since both balsamic and olive oil don't need a fridge, they're a great option to keep at your desk without any worries of coworkers stealing a glug. If you're bringing dressing from home, try packing a small plastic container or baby food jar inside the salad container itself...at least if it spills, it will just go on your salad!

I haven't listed ingredient amounts here...I figure you know how much you want to eat!

Grocery list

• Greens (spinach, arugula, spring mix, etc)
• Strawberries (or apples in the fall!)
• Nuts (walnuts, almonds)
• Chickpeas (canned, optional)

 Pantry

• Salad dressing OR balsamic vinegar and olive oil (about a tablespoon of each)

Directions

Wash wash, chop chop...you know what to do! Save the dressing for when you're just about to dig in to minimize the sog factor.

Yield: 1 great big salad
To bring: large plastic container, smaller jar for dressing

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Questions about the cooking method? Please let me know in the comments!

Quinoa Salad with Berries, Nuts and Greens

This recipe is a little more complex than most of the recipes I plan to post on this site, but if the rave reviews it received from every single person who tried it tell you anything, I think it's worth it! I used a whole box of quinoa so it makes a ton - feel free to cut it in half if you don't think you'll use all 8 servings in one week.

Bonus: this recipe is crazy healthy, especially for how delicious it is! Quinoa (keen-waa) is a whole grain with lots of fiber and protein, and you already knew that nuts and leafy greens are super good for you. Depending on how much olive oil you add, it's also fairly low fat, plus it's vegan and gluten free!

Grocery list

• Quinoa - 1 box (16 oz.)
• Vegetable stock - 1 box
• Fresh currents OR pomegranate seeds OR dried sweetened cranberries - 1 cup
• Kale OR other dark greens (collards, spinach) - 1 medium bunch
• Walnuts OR other nut - 1 cup, chopped
  

Pantry

• Onion OR shallots - 1/2 to one cup, chopped
• Olive oil OR butter - 1 to 2 tbsp.
• Salt - 1 tsp. or to taste

Directions

Cook the quinoa according to the directions on the box, substituting vegetable stock for water (add a few cups of water if you need need more liquid.)

Chop the greens and their stems into fork-sized pieces. Blanch them in boiling water, making sure to add the stems about 2 minutes before the leaves. Cook the leaves and stems together for about 5 minutes. Drain and set aside.

Sautee the onions or shallots along in olive oil until softened and slightly caramelized.

Optional: toast the walnuts in a dry pan 2-3 minutes. Be careful not to burn them!

When the quinoa is cooked, salt to taste. Toss in the rest of the ingredients: greens, berries, nuts, onions. Top with more olive oil if desired. Store in a large container in the refrigerator for up to one week, or immediately split into individual lunch containers. Serve either cold or heated.

Yield: 8 one to two cup servings
To bring: transport container (microwave safe if heating)

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Questions about the cooking method? Please let me know in the comments!