10 ways to feed 10 people on less than $20

[ams3651]

Is there a recipe for the Balsamic Chicken Thighs? Sounds easy and good.
My favorite inexpensive, feeds a lot is chinese recipes like fried rice, egg foo young, etc. I don't know of any country where cheap tastes soooo good - well maybe Mexico.

I mix balsamic vinegar with enough honey to make it a little thick, rosemary and a little garlic powder. Different than the recipe here but I always get raves about it.

 

[Wifezilla]

That sounds delicious

 

[freemotion]

In the summer when the garden is producing.....nachos! Tortilla chips are cheap, grate a little cheddar on them and melt, and serve with homemade bean paste or refried beans (about a buck a quart if you have to buy the onions and garlic) and diced tomatoes and cuke salsa from the garden, and either kefir cheese, drained yogurt, or purchased sour cream.

Devilled eggs and tabouleh.....I make mine with Italian herbs instead, from the garden: parsley, basil, scallions, garlic, oregano, salt and pepper, and lots of diced cukes and tomatoes and if for company, I make little carrot flowers and scatter them across the top and garnish with a cluster of basil leaves. I also love to add black olives (if on sale!)

We are going to a congregation picnic on Saturday and I will be bringing a layered dip with the bean paste (made it today) layered with kefir cheese and diced tomatoes and cucumber salsa, garnished with fresh parsley. With a bag of tortilla chips, it will cost me about $3.50 to make a gorgeous and generous dish!

If the hens were not molting and keeping their legs crossed right now, I would bring devilled eggs, always a hit at these gatherings, and SOOOOO cheap! Now I can make them with homemade mayo AND homemade mustard!

 

[freemotion]

Here's another one: A variety of quiches (for a crowd, just one if only 4-5 people) and roasted root veggies for winter. I use rutabaga, yams, carrots, and later in the roasting add mushrooms (if on sale!) and brocolli florets and/or asparagus and/or sugar snap peas....depending on what is cheapest and available that week. Toss with herbed melted chicken fat (OK, EVOO if you must!) and roast at 400 for an hour, adding the more delicate veggies later. YUM!!!

 

[Augustmomx2]

Wow what great ideas! Thanks

 

[enjoy the ride]

Enjoy the ride...if you click on the link in my orig. post, you can scroll down to find the recipes...but here you go

http://www.thekitchn.com/thekitchn/meat/recipe-chicken-thighs-with-balsamic-vinegar-015381

Well- now you just how long my attentions span is.

Thanks

 

[keljonma]

Fresh Vegetable Risotto during the summer, using veggies and herbs from your garden. I play with the variety of cheeses, to use what I have on hand or find something that is inexpensive. I have used homemade before. Rice is a staple at our place, barley can be substituted for the rice, although, technically not a risotto then.

We usually serve this with a mixed greens salad, with greens from the garden. Fresh peaches for dessert, or whatever fruit you can find in your yard or on sale.

Recipe posted here...
http://www.sufficientself.com/forum/viewtopic.php?id=3127

 

[Dace]

All excellent additions to the original 10 Ways!

Free...I hate to admit it but I still have not mastered your infamous bean paste. Care to walk me thru it?

 

[freemotion]

Here it is from the bag of beans to the tortilla chip or burrito:

Pick through and rinse a pound or two of black beans. Put in the crockpot covered with plenty of filtered water and a glug of whey. Use apple cider vinegar if you don't have whey. Let soak, covered, at room temperature for about 24 hours, 12 minimum.

Rinse thoroughly in a colander and return to the crockpot. Cover with filtered water about a 1/2 inch or so above the beans. Add a large or two medium onions, cut up, and some garlic....LOTS! I will use a couple of Tablespoons of minced garlic in 2 lbs of beans. Cover and cook on low for 8-12 hours. Doesn't matter if they are mushy, since you will be mushing them anyways.

Drain excess water and reserve in case you need to add some back. Add salt and pepper (1 tsp each per pound, maybe?) and either run it all through the food processor in batches or mash it with a potato masher, adding liquid if needed to get a texture you like. I like it a bit thick. If used as an actual dip, less chips (and hearts) will be broken if it is a little runnier. Burritoes are easier if it is thicker.

You can use this in burritoes or tacos or with nachos, along with any other things you like: salsa, guacamole, sour cream, drained yogurt or kefir, cooked and crumbled sausage or hamburger or any diced leftover meat or chicken, anything that sounds good to you!

 

[Dace]

So you ferment them and THEN you cook them? Ok....I thin I can do that.

I am making some hoisin sauce and it calls for black bean paste...Asian style. So I figure I would rather make my own

The ACV has to be raw correct?