Spaghettini all’olio e rosmarino

Adapted from Lidia’s Italy

Ingredients:
Kosher salt
1 lb. (450 g) spaghettini
2 spoonfuls of EVOO
3 spoonfuls of unsalted butter
3 spoonfuls / 2 sprigs of rosemary
chopped fresh Italian parsley (optional)
1 cup grated Grana Padano (I used Parmigiano)

Directions:
Bring a large pot of salted water to a boil. In a large skillet, over medium–high heat, melt the butter in the olive oil. When the butter is melted, add the rosemary, and cook until the needles are sizzling and the rosemary is fragrant. Ladle in 1 cup of pasta water, and simmer to reduce by half. Stir in the parsley.
When the pasta is al dente, remove with tongs directly to the skillet. Toss to coat the pasta with the sauce. Remove the skillet from the heat, toss with the grated cheese, and serve.

~Jessica

P.S. I threw in 1/2 chopped red onion because I had it.

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Budget Meals: Day 6

Ingredients
GOYA black bean soup $1.50
Dried rosemary $6.29
1 carrot $0.23
1 zucchini $0.94
4 tomatoes on the vine $1.33
10 oz white button mushrooms $1.79
Total: $12.08

Directions
Chop fine 1 red onion, 3 cloves of garlic. Saute in olive oil in a medium pot. Season with salt, cracked black pepper, red pepper flakes, crushed rosemary. Chop 1/2 carrot, 1/3 zucchini, 1 tomato, 5-6 mushrooms. Saute vegetables over medium heat. Add the can of black bean soup, plus another cup of water rinsing the can. Season with turmeric, thyme, oregano, paprika, and cumin. Raise heat and cook until boiling. Reduce heat to a simmer. Here I added 1/4 box of penne rigate and enough water to cover it, cooking it al dente for 5 minutes. Serves 3-4.

I recently acquired some cheese from Trader Joe’s, so feel free to slice / grate some on top for a Tex-Mex feel. It’s rather hard to shop plastic-free at TJ’s I realize now — not great for #plasticfreeJuly then.

~Jessica

Budget Meals: Day 5

Ingredients:
6 eggs $0.99
1 medium carrot $0.25
1 medium green zucchini $0.82
4 red onions $0.98
1 small yellow squash $0.40
Ginger $0.54
Total: $3.98
2 packages udon noodles
roasted peanut oil / sesame oil + vegetable oil
Kosher salt + freshly ground pepper
1 bunch scallions, thinly sliced diagonally
3 tablespoons soy sauce

Directions
Thinly slice red onions, ginger. Slice thinly into sticks 1/2 carrot, 1/2 yellow squash, 1/4 zucchini. Saute onions and ginger and carrots in vegetable oil. Add the two squash, and cook, stirring.

In a separate pot, boil water and cook the udon for 1-2 minutes. Drain and add to the vegetables. Mix thoroughly. Season with soy sauce, rice wine, and sesame oil. Add a spoonful of cornstarch mixed with cold water, to form a slurry. Set aside

Scramble two eggs with chopsticks in a bowl. Season with salt and pepper. Stir in some green scallions. Fry separately in a little oil in a pan. Add to the rest of the stir fry. Serve immediately. Serves 3-4.

Redoing my sister’s udon with tofu and bok choy, this is my budget version. I had a bag of frozen edamame lying around, so I tossed that in the stir fry. My kingdom for some crushed red pepper flakes!

~Jessica

Budget Meals: Day 4

Ingredients:
32 oz. tomato sauce $1.50
Paprika $2.19
Ronzoni penne rigate $1.89
1 carrot $0.25
1 green zucchini $0.82
4 brown portobello mushrooms $0.77
4 red onions $0.98
1 yellow squash $0.40
Total: $8.80

Directions
Chop 1 red onion, 1/2 yellow squash, 1/2 zucchini, the mushrooms, 1/2 carrot. Mince 3 cloves of garlic. Saute the onion, garlic until fragrant. Add the carrot, then the two squash. Add the mushrooms. Cook together a few minutes, stirring. Add the can of tomato sauce. Season with paprika, thyme, oregano, salt and pepper.
Boil salted water. Add half the box of penne. Cook 5 minutes until al dente. Add pasta to sauce. Serves 3-4.

Just to make it fancy (and I didn’t have Parmigiano because it’s wrapped in plastic and expensive unless I buy it at Trader Joe’s), I added a drop of my truffle olive oil, which I brought back from France, before serving. Just for the aroma, which I really really like.

~Jessica

Budget Meals: Day 3

Ingredients:
GOYA Pink Beans in sauce $1.50
4 small red potatoes $1.34
1 head of garlic $0.39
1 red bell pepper $1.32
Ginger $0.54
3 red onions $0.67
1 bunch of scallions $0.67
5-6 Brussels sprouts $0.98
Total: $7.41

Directions
Chop finely the small red onion, 1/3 the red bell pepper, two of the potatoes. Mince two cloves of garlic, and a thumb of ginger. Cut off the Brussels sprout stems and slice each in half. Saute the onion, ginger, then garlic in olive oil. Cook until fragrant. Add the bell pepper, then the potatoes. Season with salt, cracked pepper, turmeric, oregano, thyme. Add the the Brussels sprouts last (mine were slightly overcooked in the stew/soup). Add the can of pink beans (Rosadas guisadas — preparados con aceite de oliva, cilantro, y cebolla). Again, I threw in a handful of pasta for extra carbs. Top with some sliced scallions, and serve. Serves 3-4.

~Jessica

Budget Meals: Day 2

Ingredients
425 g GOYA white beans in sauce $1.50
3 small red potatoes $0.76
1 carrot $0.26
Ginger $0.54
1 head of garlic $0.42
3 red onions $0.67
1 red bell pepper $0.78
1 bunch of scallions $0.67
Total: $5.60

Directions
Chop finely 1 red potato, 1/2 the carrot, 1 red onion, the bell pepper. Mince a thumb of peeled ginger and all the head of garlic (it was going bad). Saute the onion, then ginger, then garlic in olive oil. Add the carrot, potato, and bell pepper in that order, cooking each a few minutes. Season with salt, black pepper, oregano, and thyme. Add the white beans (Blancas guisadas – preparadas con Aceite de Oliva, Cilantro, y Tomate). Rinse the can with water and add that too. I had some De Cecco elbow pasta lying around so I threw a handful of that in, along with a pinch of organic ground turmeric. Divide into bowls, top with sliced scallions. Serves 3-4.

~Jessica

Budget Meals: Day 1

Ingredients
737 g Iodized salt $1.59
425 g black bean soup $1.59
3 small red potatoes $0.76
1 carrot $0.26
Ginger $0.54
1 head of garlic $0.42
3 red onions $0.67
2 plum tomatoes $0.46
1 bunch of scallions $0.67
Total: $6.96

Directions
Chop finely 2 potatoes, 1/2 the carrot, 1 red onion, the tomatoes. Mince a thumb of peeled ginger, 1 clove of garlic. Saute onions, then ginger, then garlic in olive oil over medium heat. Saute carrot, then potatoes for 5-10 minutes. Season with salt, freshly ground black pepper, thyme, and oregano. Add the tomatoes and can of GOYA black bean soup (Frijoles negros – preparados con aceite de oliva, pimiento, y cebolla). Stir frequently, cook a little longer and serve. Top with sliced scallions. Serves 3 (on a diet).

I recently moved off my friend Amber’s couch and got my own place. Rent is $1100/month, including all utilities. My training stipend of a “modest” $2500 is to cover four months of NYC living. The GRE exam costs $205.00, the Educating All Students (EAS) exam is $92.00, the Content Speciality Test costs $134.00 (I’m taking the Biology CST, of course), Fingerprinting is $99.00. This means budgeting. A lot.

At least the GOYA black bean soup is the bomb-diggity! (Even though it has MSG and added sugar.)

~Jessica