Yes, I did it, I cooked all my meals this week for $35. I even managed to squeeze an extra five-course meal out of the leftovers. But would I do it again?
The lesson here is: you can take the mix out of the package but you can’t take the package out of the mix.
Why have I called these tacos cheesy when there was no room for cheese in my budget? Recalling a Swedish dish which uses an egg yolk to bind the potatoes and the meat and the horseradish, I was able to create a very cheese-like sauce for these potato-chile tacos.
A few days ago as I was working on the meals for this blog, I asked Chef, who lives upstairs, to come down and give me some advice on making a Mexican dish that would incorporate chicken liver pate. His advice? Don’t over-think it.
Who needs lunchmeat when homemade pate is this easy and a fraction of the cost?
Remember that warm wilted spinach salad with bacon? Well, think of this as that salad after it went backpacking through India and on a boat trip through the Thousand Islands.
Believe me when I tell you that your grandchildren will be talking about this sandwich.
I put it together it one day out of necessity when I was living in my friend’s empty apartment on the upper west side of Manhattan. Today I revamped it and made it more affordable – without sacrificing how delicious it is.
If you’re following along on the first week of eating gourmet on $5 a day, this is the meal for Day 1. But you’ll want to check out the previous post (The Approach) for the full week’s menu as well as shopping and planning tips.
Eating on $5 a day requires a flexible approach. This post contains the week’s menu and explains how I shopped for it and how everything came together.
I also provide a few condiment recipes you can make on the weekend to jazz up your meals the rest of the week.