Cooking
As I mentioned in my first Hunger Challenge post this past Sunday, carrots are a bargain. They are nutrient dense, much cheaper than salad greens and can be served so many different ways. Last year I missed eating salad during the Challenge. This year I was determined to try to come up with some kind of a budget-friendly salad and carrots came to the rescue. All my recipes last year were for one pot style meals. They are easy on the wallet but don't allow for much variety on the plate.
Remember those carrot and raisin salads you ate as a child? I really didn't want to make one of those. This has more of a tangy profile than a sweet one. It's inspired by a Moroccan version that I found in Claudia Roden's The New Book of Middle Eastern Food. I'm particularly pleased with how this recipe turned out. It goes well with sandwiches and as a side dish but can also be served as a snack. I can actually imagine making this beyond the Challenge.
Food isn't just a source of nourishment. Food provides comfort, adventure, and a means for sharing experiences. Day after day the Challenge reminds me not so much of being hungry, but of feeling deprived. I miss chocolate and tea and dessert and fresh fruit and salad and the sharing of a really good time around the dinner table.
Carrot Salad
Make 6 servings about 43¢ per serving
Ingredients
1 1/2 pounds carrots $1.47
Juice of 1 lemon 69¢
2 Tablespoons olive oil 36¢
1 garlic clove, minced 6¢
Salt
1 teaspoon ground cumin or to taste
Instructions
Combine the lemon juice, olive oil, garlic and cumin in a serving bowl. Slice the carrots into 1/8th inch thick disks. Toss the carrots with the dressing, season aggressively with salt and taste.
- Bok Choy Salad Recipe
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- (not Really) Moroccan Chicken & Lentils Recipe
This might be my favorite Hunger Challenge recipe. My apologies for it being brown on brown on brown, but trust me, it is delicious. On a bed of earthy and mildly spiced lemony lentils rests sweet roasted onions--some soft and some chewy--and tender...
- Budget Grocery Shopping Tips
Just yesterday the San Francisco Chronicle reported that unemployment has reached 12.2% in California, that's the highest it's been since 1976. That means more and more people are struggling to make ends meet. More and more people are facing...
- Lentil & Mustard Greens Soup: Hunger Challenge Recipe
I was really optimistic that I could make a successful lentil soup on a budget. I was pretty sure it would be tasty and it took very little time to make. It was filling and healthy and comforting. Lee said it was delicious. I used 2 bouillon cubes to...
- Arugula Shrimp Salad: Recipe
You may have noticed that there haven't been very many new recipes around here lately. But it's not because I haven't been cooking. I've actually been cooking quite a bit. The recipes I've been working on have been for a wine retailer...
Cooking
Carrot Salad Recipe
As I mentioned in my first Hunger Challenge post this past Sunday, carrots are a bargain. They are nutrient dense, much cheaper than salad greens and can be served so many different ways. Last year I missed eating salad during the Challenge. This year I was determined to try to come up with some kind of a budget-friendly salad and carrots came to the rescue. All my recipes last year were for one pot style meals. They are easy on the wallet but don't allow for much variety on the plate.
Remember those carrot and raisin salads you ate as a child? I really didn't want to make one of those. This has more of a tangy profile than a sweet one. It's inspired by a Moroccan version that I found in Claudia Roden's The New Book of Middle Eastern Food. I'm particularly pleased with how this recipe turned out. It goes well with sandwiches and as a side dish but can also be served as a snack. I can actually imagine making this beyond the Challenge.
Food isn't just a source of nourishment. Food provides comfort, adventure, and a means for sharing experiences. Day after day the Challenge reminds me not so much of being hungry, but of feeling deprived. I miss chocolate and tea and dessert and fresh fruit and salad and the sharing of a really good time around the dinner table.
Carrot Salad
Make 6 servings about 43¢ per serving
Ingredients
1 1/2 pounds carrots $1.47
Juice of 1 lemon 69¢
2 Tablespoons olive oil 36¢
1 garlic clove, minced 6¢
Salt
1 teaspoon ground cumin or to taste
Instructions
Combine the lemon juice, olive oil, garlic and cumin in a serving bowl. Slice the carrots into 1/8th inch thick disks. Toss the carrots with the dressing, season aggressively with salt and taste.
- Bok Choy Salad Recipe
Recently I learned that bok choy is the number one vegetable in China. It seems to be the number one vegetable in my CSA box lately. It's a very healthy vegetable with a ton of vitamin A, vitamin C and vitamin K plus and is even a good source of calcium...
- (not Really) Moroccan Chicken & Lentils Recipe
This might be my favorite Hunger Challenge recipe. My apologies for it being brown on brown on brown, but trust me, it is delicious. On a bed of earthy and mildly spiced lemony lentils rests sweet roasted onions--some soft and some chewy--and tender...
- Budget Grocery Shopping Tips
Just yesterday the San Francisco Chronicle reported that unemployment has reached 12.2% in California, that's the highest it's been since 1976. That means more and more people are struggling to make ends meet. More and more people are facing...
- Lentil & Mustard Greens Soup: Hunger Challenge Recipe
I was really optimistic that I could make a successful lentil soup on a budget. I was pretty sure it would be tasty and it took very little time to make. It was filling and healthy and comforting. Lee said it was delicious. I used 2 bouillon cubes to...
- Arugula Shrimp Salad: Recipe
You may have noticed that there haven't been very many new recipes around here lately. But it's not because I haven't been cooking. I've actually been cooking quite a bit. The recipes I've been working on have been for a wine retailer...