$2 a Day Gourmet

It’s going to be another busy work day, and another scorcher.

I don’t want to cook later when it gets hot, so I’m going to prep now.

It takes 20 to 30 minutes to cook the potatoes.  Stay near by, you’ll need to stir frequently

California Potato Salad

Grilled Potato with vegetables

4 to 6 potatoes, washed and diced

1 onion, chopped and precooked in microwave to soften

1/2 zucchini

1/2 green bell pepper

1/2 red and/or yellow bell pepper

1 cup mushrooms, sliced

4 cloves garlic (or more, to taste)

Optional:

1 carrot, chopped and precooked in microwave to soften

1/2 cup broccoli

Almost any other vegetables on hand

Coat pan with olive oil or non-stick spray

Spread potatoes in a single layer

Cook on medium-high heat to brown

Turn and brown second side

Add remaining vegetables and garlic; brown on both sides

Turn heat to low, cover

Turn often to avoid sticking or burning

Cook until very tender

NOTE:  Make lots.  This dish transformers into potato salad, hash with poached eggs, and more.

California Potato Salad

2 Tablespoons mayo (you don’t need much, don’t over do it or you’ll turn this from a light healthy dish to, well, a dish that’s got too much fat and calories)

1 teaspoon brown mustard

salt & pepper

dash sugar (optional to taste)

Mix together in a small bowl

NOTE:  If you are tempted to add more may, instead add a splash of oil & vinegar.

Add to dressing to potato & vegetables.

Chill & enjoy

This is a very interesting potato salad.

Gazpacho

Green bell pepper

Cucumber

Zucchini

Tomatoes from canned

Garlic

Onion

Olive oil

Vinegar

Herbed Grilled Flat Bread

I’ve got dough in the freezer, so this is easy.  I’ll put up the recipe another day.  It’s pizza dough that can be used for lots more than pizza, as if pizza alone wouldn’t be enough.

Dust a wooden cutting board with corn flour

Roll out the dough with a rolling pin

Sprinkle with assorted spices and garlic

Brush with olive oil

Grill on one side

Brush other side with olive oil

Grill second side

NOTE;  When you make dough in advance you are always 5 minutes away from fresh bread or pizza.  Where’s the sacrifice in that!  People are always shocked at the idea of eating on $2 a day.  Are you starting to get the picture?  When you do some prep and planning, when you have great ingredients on hand, you can eat like royalty every day.

NOTE:  I’ll add pictures or video for dishes as I have time, probably on the weekend.

I’ve got a busy day, which means not much time for thinking about what I’m going to eat.

Busy Girl’s Nutrition Breakfast Drink.

1/2 cup milk                                        20 cents

1 whole raw egg*                              8 cents

banana (from frozen)                         30 (This is optional.  Substitute other fruit/berry

splash vanilla                                       1 cent

59 cents

Put all ingredients in glass and stir with a fork, or into a shaker bottle & shake, or into a bowl to blend with immersion blender, or into blender (But why have to wash a blender to make a quick breakfast.  I think a blender defeats the purpose of the quest for quick.)

*I know eggs are supposed to be cooked, so I won’t recommend this to others, but I’m taking my chances . . . You could substitute pasteurized egg whites in a carton, available at most grocery stores.

You can take this to go, too.

What I need is a quick hit of protein & vitamins that will stick to my ribs.

Simple Egg Salad Sandwich with Kiwi Salad

Each week I boil some eggs so I’m always ready for a quick sandwich, salad addition, or for deviled eggs.

Egg salad sandwich

1 egg, chopped

1 teaspoon mayo

1 squirt brown mustard

sugar to taste

dash of salt & pepper

lettuce

tomato if available, thinly sliced

1/2 slice whole wheat bread, toasted if desired

Mix all salad ingredients in a bowl,

Spread salad over bread

Add lettuce & tomato

Serve with something wonderful that you prepped in advance, like Kiwi Salad

Look for the Kiwi Salsa recipe & pics coming soon (or on the website)

$2-a-Day Gourmet Secrets

• Use low-priced seasonal fruits and/or vegetables to make amazing side dishes.
• Make cooking & prepping incredible dishes your hobby!
• Eating well is the best revenge.  Don’t complain about the economy.  Make a game of living well for less!

Corn Relish over Pasta

CORN RELISH

2 cups corn, from frozen or fresh, husked and cleaned   10 cents

6 roma tomatoes, from canned or fresh,  peeled, seeded, and coarsely chopped                                             40 cents

1/2 cup green bell peppers, cleaned & chopped         15 cents

1/4 cup red or yellow bell pepper, cleaned & chopped        8 cents

1/4 cucumber, chopped                                   8 cents

1/2 medium onion, chopped                             5 cents

2 Tbsp white sugar, or to taste

1/2 cup white cider vinegar, or other clear vinegar

1/4 tablespoon salt

1/4 teaspoon mustard seed, ground                    ________

86 cents for 3 cups

In a large saucepan, mix the corn kernels, green bell peppers, other bell peppers, cucumber, onion, and *tomatoes (if using fresh)

In a small bowl, mix the sugar, apple cider vinegar, salt, celery seed and mustard seed.

Pour into the saucepan over vegetable mixture.

Bring to a boil, then simmer 1/2 hour

If using canned tomatoes, add the tomatoes after 20 minutes and continue simmering.

Store the finished relish in containers in fridge for up to 10 days,

OR Transfer to sterile jars. (I won’t personally do that, but you could.  If you do, let me know how.  Video it, send it to me, and I may post it.)

Serve as a side with any meal

Use as an ingredient for salsa, add black or pinto beans

Or – serve over pasta.

I decided to serve this relish over pasta.

While 99% of the time I use whole wheat, for this dish I used white pasta.  I didn’t think the relish could stand up to the stronger flavor of the whole wheat.                                                15 cents pasta

30 cents relish

45 cents

NOTE:  This was an okay pasta dish,  Not bad; but not great, not up to my Wow! standard.  In the future I would use the relish as a relish or salsa OR add a dark meat chicken for more flavor, texture, protein.

NOTE #2:  I cooked the whole bag of pasta.  That was a mistake.  I don’t want to eat pasta every day, especially not white pasta!  But, I’m going to a pot luck on Saturday, I’ll use the pasta for a great seafood salad dish.

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