Full of beans
Feb. 3rd, 2012 11:29 amThis is another slightly late post for ![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
commodorified's Cooking for People Who Don't carnival.
I do cook. I cook for two people most days and we eat quite well for not a ridiculous amount of money. I've been doing this one way or another, on and off (for lengthy periods I was on the road and ate out a lot) since I was a university student and herrings were 25p/lb.
My advice to someone who wants to eat reasonably well for not too much money or time is to look at what poorish people eat in countries that are noted for good food. What I notice when I do that is that people eat a lot of pulses and vegetables, sometimes with a little meat, sometimes not. Soup/stews of vegetables and pulses are very common in France, Italy and North Africa and can be very delicious. They also freeze very well and we pretty much always have a few one or two person containers of garbure, jota, harira or their siblings in the freezer. Although these kind of dishes require a bit of time to prepare they require next to no skill.
Here's recipe for the Moroccan dish, harira, that is often eaten at the end of the day during Ramadan. This works fine too if one leaves out the lamb and uses some extra chickpeas and lentils. I usually make double this quantity so as to have plenty to freeze.
commodorified's Cooking for People Who Don't carnival.I do cook. I cook for two people most days and we eat quite well for not a ridiculous amount of money. I've been doing this one way or another, on and off (for lengthy periods I was on the road and ate out a lot) since I was a university student and herrings were 25p/lb.
My advice to someone who wants to eat reasonably well for not too much money or time is to look at what poorish people eat in countries that are noted for good food. What I notice when I do that is that people eat a lot of pulses and vegetables, sometimes with a little meat, sometimes not. Soup/stews of vegetables and pulses are very common in France, Italy and North Africa and can be very delicious. They also freeze very well and we pretty much always have a few one or two person containers of garbure, jota, harira or their siblings in the freezer. Although these kind of dishes require a bit of time to prepare they require next to no skill.
Here's recipe for the Moroccan dish, harira, that is often eaten at the end of the day during Ramadan. This works fine too if one leaves out the lamb and uses some extra chickpeas and lentils. I usually make double this quantity so as to have plenty to freeze.
