Cheap healthy dinners that actually taste good can be tricky, but here are 3 recipes that are craveable and come in at around $3 per portion. You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link https://madein.cc/0124-brian
*Keema Curry Recipe* Ingredients: ▪1 large white onion, diced (about 225) ▪1 medium-large russet potato, peeled and diced (about 150g) ▪5-6 cloves of garlic, pressed ( 20-25g) ▪Olive oil ▪1 pound 85/15 ground beef ▪Salt ▪5g (2t) curry powder ▪3g (1 1/4t) garam masala ▪5g (2t) cumin ▪25g (1 1/2T) tomato paste ▪1 can (400 ml) full-fat coconut milk ▪200g water (about half a can) ▪150g (1 heaping cup) frozen peas ▪150g (1 bag) baby spinach, chopped ▪Steamed white rice for serving
Instructions: In a 12" nonstick pan over medium-high heat, add olive oil, diced onions, diced potatoes, and a pinch of salt. Sauté for 3-4 minutes until the onions caramelize and potatoes start to become tender. Add minced garlic, stir, and sauté for another 2 minutes. Transfer veggies to a bowl and set aside. Return pan to heat, add olive oil, beef, and a large pinch of salt. Brown the beef, breaking it down well as it cooks. Add curry powder, garam masala, cumin, and tomato paste to the browned beef. Stir and fry the spices for 20-30 seconds. Return the cooked potatoes & onions to the beef pan. Combine then add coconut milk and water. Bring to a simmer and cook until the sauce is reduced, and the potatoes are tender (about 10 minutes). Season with salt, then add peas & spinach. Stir and cook until the spinach wilts (2-3 minutes). Adjust consistency with additional stock or coconut milk if needed. Serve over rice.
*Budget Pad Woon Sen Recipe* Ingredients: ▪14oz box thin rice noodles ▪Neutral oil ▪4 large eggs ▪Stir fry sauce: ▪150g (2/3c) water ▪50g (3T) soy sauce ▪25g (4t) fish sauce ▪40g (3T) brown sugar ▪125g (1/3c) oyster sauce ▪150g white onion (1 medium), sliced ▪225g (1 3/4c) snow peas, sliced ▪225g (2 large) red bell pepper, julienned ▪20g (5-6 cloves) garlic, minced ▪Sriracha or lime for serving
Instructions: Soak rice noodles in hot water for 15 minutes, then cut in half and drain. In a 12" nonstick pan over med-high , add oil, crack in eggs, add salt, and scramble. Transfer eggs to a bowl. Return pan to heat. In 2 batches add oil, & snow peas, peppers, onions, and a pinch of salt. Cook until veggies are just tender then add to bowl with eggs. Add garlic when stir frying 2nd batch. Wipe pan clean, return to heat, add stir-fry sauce, bring to a boil, then add soaked noodles. Submerge and cook for 30 seconds. Add cooked vegetables & eggs back into pan. Toss until well combined. Serve in bowls, optionally with sriracha and/ or lime.
*Italian Wedding & Minestrone Mashup Soup* Ingredients: ▪250g white onion (1 large), small diced ▪250g carrots (4-5 medium) carrots, diced ▪75g kale (1 bunch) kale, stems removed, leaves sliced into 1” pieces ▪20g (5-6 cloves) garlic, pressed ▪2 links of hot Italian sausage, meat removed and rolled into small balls (25-30 balls) ▪Olive oil ▪75g (4T) better than bouillon chicken (or any chicken bouillon) ▪1400g/48oz box chicken stock ▪600g/20oz water ▪100g (3/4c) elbow macaroni ▪2 cans white beans, semi-drained Salt Pepper and grated Parmesan for serving
Instructions: Heat a large stock pot over medium heat. Add olive oil, onions, carrots, garlic, and a pinch of salt and sweat until slightly softened, 5-6min. Add chicken bouillon, chicken stock, and water. Bring to a simmer. Stir in elbow macaroni, chopped kale and sausage meatballs and cook until pasta is tender. Add semi-drained white beans. Taste and adjust for salt if needed. Serve the soup with a sprinkle of grated Parmesan, black pepper, and a drizzle of olive oil.
CHAPTERS: 0:00 Intro & keema curry 4:40 Less fussy woon sen 6:39 12” nonstick saute pan (ad) 7:40 back to the woon sen 10:42 kale and white bean soup
