brussels sprouts saute

My hubby and I picked up a stalk of Brussels sprouts at Whole Foods this week to show the kids how they grow. I don't have them in the garden, so this was second best.

After all of the amazement settled down, it was time to cook them.

I made a very simple Brussels sprouts saute with orange bell peppers and pinto beans. I love slightly caramelized sprouts with just a dash of salt. So utterly delicious!

The versatility of sauteed vegetables is enormous. They can be eaten plain - what I did - or tossed with a pasta or rice or any grain. Adding a little water at the end of the sauteing cooks the sprouts to perfection and leaves a little broth to moisten the pasta or grain. A few cloves of minced garlic and a pinch or two of crushed chili flakes elevates this dish to completion.

Cost Breakdown:

Brussels: $3

beans: $2

pepper, onion, garlic: $1.50

spices: $.25

pasta: $2

Total to feed a family of five:

$8.75

soft polenta with lentil ragu

Italian Night

We haven't had polenta for a little while, so we did tonight. It was a quick, simple meal to make.

The polenta I cooked in almond milk to give it richness. The ragu is made with tomatoes, lentils, carrots, onions, garlic and parsley. Lentils cook very fast, in about 30 minutes, and are very tasty and healthy. No brainer there.

I served this meal with a broccoli 'salad' with garlic and red chili flakes. Salad because I cooled it to room temp after I steamed them and added a clove of minced garlic. The garlic 'cooks' while the broccoli is still hot and the color is still vibrant because I cooked the broccoli just until tender crisp and removed them from the heat promptly.

Cost Breakdown:
lentils: $1
tomatoes: $2
onions, garlic, carrots: $1.50
parsley, broccoli: $3
polenta, almond milk: $2
Total to feed a family of 6:
$9.50