Healthy Budget Eating - With the rollercoaster economy, many folks are looking for ways to save money. When it comes to food, budget does not have to mean cheap, processed and unhealthy foods! Check out this great meal that uses local and healthy ingredients and should cost less than $3 per person!!!
Butternut Squash Soup
3 tablespoons olive oil (divided use)
4 cups chopped onions
4-6 cups peeled, diced butternut squash
1 bay leaf
1 teaspoon mixed cinnamon and allspice
Chopped parsley to garnish
Heat 2 tablespoons olive oil in a soup pot; add onions, squash, bay leaf, and 2 teaspoons salt. Cook over medium heat until vegetables give up much of their water, become very soft and tender, and begin to caramelize (brown) slightly on the bottom of the pot, stirring frequently with a wooden spoon, about 15 minutes. It's okay if the vegetables stick a little bit, as long as they brown on the bottom of the pot without becoming black.
Stir in the cinnamon and allspice. Add 8 cups stock, broth, or water; simmer 40 minutes. Season the soup to taste with salt and pepper. Serve garnished with a sprinkling of chopped parsley and a drizzle of remaining olive oil. For a smooth soup, you can puree all or part of it in a blender before garnishing.
Serves 8
Cumin Roasted Hubbard Squash
1 hubbard or other squash (about 4 pounds), cut into 8 wedges, seeds removed
3 tablespoons olive oil
2 teaspoons ground cumin
In a large mixing bowl, combine squash, olive oil, cumin, and 1 teaspoon salt; toss to evenly coat. Arrange seasoned squash wedges skin-side down in a roasting pan, baking dish, or cookie sheet. Transfer to oven (does not need to be preheated for this recipe), and roast at 400 degrees for 1 hour, until the edges begin to brown, and the flesh is very tender. Serve over lentils and rice, with a salad on the side.
Serves 4
Lentil and Rice Pilaf
2 Tablespoons olive oil
1 bay leaf
4 cups chopped vegetables, such as celery, carrots, and onions
2 cups rice
2 cup lentils
1 cinnamon stick
In a saucepan with a tight-fitting cover, combine olive oil, bay leaf, and vegetables; add 1 teaspoon salt. Cook over medium heat (without browning) until vegetables have softened and given up some of their juices, about 5 minutes. Add lentils, rice, 8 cups broth or water, and cinnamon. Bring to a boil.
Lower to a simmer, cover tightly, and cook 20 minutes more, until lentils and rice are tender, and all liquid is absorbed. Season the pilaf with salt and pepper before serving.
Serves 4
Jay Weinstein's blog posts are provided by LifeWire, a part of The New York Times Company.
