Taste Eating On A Budget?

Question

Does anyone have any recipies for good tasty healthy food without using procced foods.

processed!!!!!!!!!!!!!!!!

thanx spidey!!!!!!!!!!!!!!!!!!!

Nothing better 2 do than spell check for people!!!!!!!!!!!!!

Make u feel better did it????????

Answer 1

yes definitely

2 eggplants sliced and those sliced pieces cut into two
3 bell peppers - 1 red 1 green 1 yellow - cut into strips
1 leek - chopped, diced whatever, however you like
1 zucchini - sliced and cut into 2's
1/2 red and white onion
1 small can sliced or pieced pineapples
3 huge tomato's (preferably hot house) cut up in HUGE chunks
5 Green Asparagus - julienned
Mushrooms - cut into huge chunks

Take a baking dish thingy and spray it with Pam now take your veggies and lightly coat them in olive oil - now mix some hot sauce (I use Thai hot sauce with the green lid it has chunky pieces of pepper and it is simply delish and it is available in large grocery stores) and soya sauce ( i can't really tell you an exact measurement but use your judgement according to the amount of veggies) now coat your veggies with this mixture - heat the oven up to 350 degrees Celsius and leave in there for approx 2 hrs.

Trust me the result is precious .... mouth water and if you'd like you can sprinkle VERY LIGHTLY with feta cheese........... sooo good oh god mouth watering

Answer 2

First, take full advantage of Farmers' Markets in your area. The produce usually tastes ten times better and it's a LOT cheaper than grocery store prices, plus you're supporting local people. What you get may not be as "pretty" as supermarket fruits and veg, but after it's chopped, who cares, right?

Next, invest in an unglazed "Etruscan style" Clay Pot cooker. A good brand to try is Romertopf. The initial investment may set you back fifty bucks (try ebay!) but you'll save SO much money (and reap other benefits) in the end! Make sure it's 100% completely UNglazed. The website I've provided below has all the directions you'll ever need, plus some tasty recipes. You don't use any fat while using clay pots (the only fat I ever use in mine is the olive oil that comes with the roasted garlic I buy), just a little broth or a splash of wine and some seasonings for flavour. I've cooked everything from Italian sausage links in marinara sauce to Creole chicken and rice casserole to homemade bread!

The best thing about a clay pot is that you use only fresh unprocessed ingredients - you just soak the pot in water for ten minutes, drain it of excess water, throw in your chopped ingredients plus a little liquid and some seasonings, stick the whole thing in a COLD oven, turn it to 450F, go do something constructive for 50 minutes, then dinner is READY!! Everything I've ever put in my clay pot has turned out so juicy and succulent, and it makes even the cheapest cuts of meat tender and delicious! Round steak turns out as tender as filet mignon, and turkey legs come out moist and not greasy. Vegetables turn out great, as do potatoes and rice. It's the steam that's created from soaking the pot that does the trick!

Two other things you'll want to invest in are a set of long heatproof oven gloves (I got mine from a restaurant supply house - cheap!) and "The Clay Pot Cookbook" by Georgia and Grover Sales. It was the first one written specifically for clay pots only, and still the best. I use some of those recipes often, but normally I just stick a two-pound pork loin roast (or six boneless-skinless chicken breasts) in the pot, throw in some chopped veggies, some herbs, salt and pepper, a splash of white wine, and my roasted garlic, and I have a company-worthy full gourmet meal in an hour, with only ONE pot, one knife and one chopping board to clean! I use vegetables that are almost old enough to collect benefits, so no food goes to waste, which is money down the drain. The clay pot cookery method is also perfect for people on South Beach or Suzanne Sommers because it can be NO-carb and almost NO fat!

Answer 3

Brooklyn Pad Thai


1 pound rice noodles


FOR THE SAUCE:

6 tbs tamari (soy sauce)
6 tbs sugar
2 tbs tomato paste
2 tbs Asian hot Chile sauce or hot sauce
1/4 cup rice wine vinegar
3 tbs tamarind concentrate or lime juice

FOR THE PAD THAI:
6 tbs peanut oil
1 pound tofu, drained and pressed and cut into small triangles
1 med-size red onion, cut in half and thinly sliced
2 cloves garlic, minced
1 tbs finely minced lemon grass
2 cups bean sprouts
8 scallions, sliced into 1 1/2 inch lengths
2 small dried red chiles, crumbled
1/2 cup chopped roasted peanuts
1/4 cup chopped fresh cilantro
lime wedges for serving

Prepare the rice noodles according to the package directions.
Mix together the ingredients for the sauce.
Preheat a large nonstick skillet or wok over moderate-high heat. Pour 2 table-spoons of the peanut oil into the pan and heat, then quickly add the tofu. Stir-fry for 4-5 mins, until the tofu is crisp on the outside. Remove from pan and set aside.
Pour 2 tbs more of the peanut oil into the pan. Add half the red onion and stir-fry for 30 seconds. Add half the garlic and half the lemon grass, and stir-fry for 30 more seconds. Add half of the sauce and, when it starts to bubble (should bubble within a few seconds), add half the noodles. Cook for 2 minutes, stirring constantly, then add half the tofu, bean sprouts, scallions, chiles and peanuts. Stir for 30 more seconds. Transfer to two serving plates and garnish with cilantro and lime wedges. Repeat with remaining ingredients.

Enjoy!

PICTURE: http://img166.imageshack.us/img166/5355/00014sx7.jpg

Answer 4

Brown rice and stir fried organic vegetables. Dress them up with some soy sauce, toasted sesame seeds, or ginger and garlic.
Steam vegetables with fresh herbs, and serve with whole grain pastas.
Vegetarian re-fried beans and tortillas to make burritos, toastadas, &c.
Vegetable soups with rice, beans, &/or pastas.
Never shop in the middle of the grocery market. That is where the processed foods are!

Answer 5

http://www.ellenskitchen.com/faqs/improv.html

Answer 6

*processed