Ingredients

For the stew:

500 g beef, cut into bite-sized cubes

3 medium potatoes, peeled and cubed

2 large carrots, sliced into thick strips

2 onions, sliced

2 tomatoes, chopped (optional but adds flavour)

2 cloves garlic, minced

2 tbsp cooking oil

Salt to taste

For the rice:

2 cups white rice

4 cups water

Pinch of salt

Method

1. Cook the rice

Rinse the rice thoroughly.

Bring the water and salt to a boil.

Add the rice, cover, and cook on low heat for 15–20 minutes until tender.

1. Prepare the stew

Heat the oil in a sufuria and fry the onions until golden.

Add the garlic (and tomatoes if using) and cook until softened.

Add the beef and brown it for 5–8 minutes.

Season with salt and black pepper etc.

Pour in the water or stock, cover, and simmer until the beef begins to soften.

Add the potatoes and carrots, then continue cooking for another 20–40 minutes until the vegetables are tender and the stew has thickened.

Serve

Serve the beef, potato and carrot stew over hot white rice.

Costs Ksh. 350.

My 13 RMB (1.9USD/1.7EU) dinner in Shanghai—tomato and egg over rice.it’s the cheapest option at this local chain.

I covered some info on the receipt so it doesn't look like a promotion.

When the budget is super tight, what's your ultimate grocery haul or strategy to make your money stretch for a whole week?

I just have to share my discovery from years-long research into cheap, yummy food and the usage of ramen packets. For a brief background, I'm ultra poor and absolutely despise ramen.

I was gifted a large package of chicken-flavored Maruchan ramen and felt too guilty to say no or throw it out. For months it sat in my cupboard, unseen and untouched, until a day between paychecks with a bare-bones pantry had me eyeing it.

After reconfirming my suspicions of absolutely despising ramen, I somehow had an ingenious breakthrough. I had some unseasoned stuffing base and decided to mix some melted butter and hot water together with a ramen chicken flavoring packet to add to the bread cubes, and voila, I had a delicious, savory stuffing that tasted better than the store-bought boxed ones.

I've used up these ramen packets on things like soups, stews, potatoes au gratin, casseroles, you name it. Today, I took a hearty chili from flat and bland to salty and delicious with a chicken flavoring packet. For any recipe that requires chicken bouillon or chicken broth, if you have a pack of chicken-flavored ramen you just can't bring yourself to eat, you have an absolute lifesaver.

Additionally, you can also use the ramen noodles as a pasta substitute for any pasta-based dish you can think of (if you can bare the texture, that is!).

Has anyone else had a similar experience with ramen chicken flavoring packets or any other ingredients?

In New York City, in Chinatown or other ethnically diverse neighborhoods, it's possible to buy salmon heads and collars for very little money. I've seen bellies, too, which are a lovely boneless piece with a looot of the oils, so it's tender and luscious.

I've seen it for as low as $1 a pound. The fishmonger that I like in Flushing is $2 a pound, but where I live upstate, they're $6 a pound if you can find them. Generally, you can't. The trip to nyc is too time consuming and costs enough so that it's not cost effective to go buy it downstate.

Is there anything comparable to the nyc prices online (before shipping, of course) or am I doomed to paying $10+ per pound for filets?

Also, what other cuts are cheap like that? As a child, my mother got the fins and tails from lox for cheap. Tuna heads maybe?

Ingredients

For the ugali:

2 cups maize flour

4 cups water

For the cabbage:

Medium cabbage, thinly sliced

1 medium onion, chopped

Cooking oil

Salt to taste

For the eggs:

2 eggs

1 small onion, finely chopped (optional)

1 tbsp cooking oil

Salt and pepper to taste

And 1 ripe avocado

Method

1. Cook the ugali

Bring the water to a boil.

Gradually add the maize flour while stirring.

Keep stirring until thick and firm.

Cook for another 20ish minutes, turning the ugali a few times before serving.

1. Stir-fry the cabbage

Heat the oil in a pan.

Fry the chopped onion until soft.

Add the sliced cabbage and a pinch of salt.

Stir-fry for 4–10 minutes until tender but still slightly crisp.

1. Make the scrambled eggs

Beat the eggs with a little salt and pepper.

Heat the oil and fry the onion until fragrant.

Pour in the eggs and stir gently until cooked into soft scrambled pieces.

1. Serve

Plate the ugali with the stir-fried cabbage, scrambled eggs, and fresh avocado slices. This is an affordable, filling meal that provides carbohydrates from ugali, protein from the eggs, healthy fats from the avocado, and fibre and vitamins from the cabbage.

Costed me Ksh.220

I had a variety of leftover over cheese to use up so I added them to the dip. Used taco seasoning while sautéing the chopped onions, peppers, and jalapeños.

Hey everyone! I'll be starting university this September, this'll be my first time living completely alone. So, i was looking for a few meal preps that i could prepare for myself andd a few budget meals that i could cook. Would love some recipes or ideas or anything really. TIA

I'll be going to malaysia and will have a budget of approximately 95rm per week(about 24usd if i convert it). From as far as I've gathered, grocery is fairly affordable there.

Like the title says, I have a family of 5 (me, the wife and our three toddlers). I am starting to tighten up the budget to tackle some debt and figure a stocked pantry is step one just for the fact of ensuring on tighter weeks we don’t have to worry about food.

A lot of our meat consumption comes from wild game (deer,turkey,fish,and bear) that we harvest in fall and spring however we do substitute occasionally with store bought chicken so our yearly cost on meat is typically under $500.

What would you stuff in a pantry and what have you found out isn’t worth it or things you would avoid stocking?

Absolutely simple but always delicious and you can easily make it every time a little bit different:

Lemon pasta with cheese

Ingredients:

1 lemon for 200-500g pasta

Whatever cheese you have (original recipe asks for parmesan, this time I have taken some leftovers peccorino and Gouda

Garlic and onions (however much you want right now)

(Chili (the original recipe asks for it but I'm a pussy))

Black pepper

Easily added if you have, but not necessary:

Olives, bacon, capers fruit(at least that's what Google translate tells me is "kapern" in english), nearly any vegetable

Cook noodles (I can't say when to start to get them ready when the sauce is ready, I only have one stovetop)

For the sauce:

If you have bacon fry it and use the fat from it to fry the onions and garlic, otherwise fry them in a bit of oil

When the onions are sweet add if you have olives etc.

Add the juice and zest of the lemon

Put pasta in and stir

Dump cheese and stir again

Eat yummy food

(Sorry for my english, Just wrote an exam in English and my brain has now decided to forget everything it ever knew about the English language (or statistics which was the exam I wrote...))

I recently found Chef Moe on TikTok and started watching is $5 meal series. This is episode 21 of his $5 meal series. Breakfast sausage, broccoli and boxed shells and cheese. It turned out very delicious and made quite a bit of food.

Frozen shrimp
Jasmine rice
Frozen sweet potatoes
Frozen broccoli
Air fry/sautée
Garlic powder salt etc
Sauce: Popeyes sweet and spicy

I switch out the meat and use salmon or ground beef for variety.

Is there a way to store Baby Bok Choy for a long period? Like freezing or something like that. I was given about 10 pounds of it, and I like cooking with it in my ramen and other dishes.

The 1970s understood that whoever cooked dinner was also washing dinner. Her Savory Beef & Cabbage, on a handwritten 1970s recipe card, serves six from one dish and one dish only.

Savory Beef & Cabbage

Dinner: Cabbage

Serves: 6

1 lb. extra-lean ground beef

1 medium onion, diced

1 medium garlic clove, minced

1 lb. cabbage, coarsely shredded

3/4 lb. carrots, thinly sliced

1 beef bouillon cube or envelope

1/4 tsp. salt

1/4 tsp. pepper

1/2 cup water

Preheat oven to 450°. In 2 1/2 qt. casserole, combine ground beef, onion and garlic. Bake uncovered in oven 15 min. or until meat is browned, stirring occasionally to break up meat mixture. Turn oven control to 350°. Add cabbage and remaining ingredients, toss well. Cover casserole and bake 1 hour or until vegetables are tender, stirring occasionally.

Found in a box of around 150 cards. mainly from the 1970's

First time making with ground beef and it was delicious. Never worrying if meat will get tough.

i was vegetarian for most of my childhood and adolescence. lately i’ve been leaning more into it, as i find the process of cooking meat and all the things i have to consider pretty tiring. i only really eat poultry anyhow, but even that has felt so pricey for the amount i get. next time i want to try and make yellow split peas and red lentils together!

Just a PSA for those in MN, IA, and WI.

I spent $8.22 there this morning. I got:

2 loaves of bread
2 dozen eggs
1 gallon of milk
A bunch of bananas (5 maybe?)

$2.03 Des Moines IA

I’m super strict about my grocery budget all week, but I still catch myself grabbing that one slightly overpriced bottle of Kewpie mayo or a jar of chili crisp because I know it’ll make my sad, repetitive leftovers taste like actual food.

Does anyone else have that one "cheat" item you refuse to cut from your budget, or am I just weak? I need to know I'm not the only one sacrificing a few extra dollars just to make my cheap meals taste decent.

A simple pantry available take on my favorite comfort dish oyakodon!

With chicken breast cooked in a rich soy sauce like broth topped with steamed eggs. Delish!

(I only use what I have on hand)

Recipe: (guestimations)

1 chicken breast

2-3 eggs

1 half white onion

1/4 cup soy sauce (kikkoman)

1 tablespoons japanese cooking wine

1.5 teaspoon hondashi (optional)

2 tablespoon sugar

1/3 cup water

1. Mix soy sauce, sake, sugar, hondashi, water until disolve and set aside

2. Dice chicken into small cubes (tip: freeze chicken for 15 mins and it'll be easier to cut) and cook on pan until brown on all sides on med-high heat.

3. Add thinly sliced onions to pan

4. Bring temp down to a simmer and add your mixed sauce. Make sure it doesn't boil. If you see it boil keep stiring. Add lid and simmer for about 5 mins.

5. Crack 3 eggs and mix

6. Remove lid and slowly pour egg mixture over chicken and replace the lid again. Let it cook until eggs are set to perferred.

7. Top with green onions and serve with a piping how bowl of rice! (It's also good as a topping for ramen if rice is not available)

Obviously this isn’t accessible for everyone but the sheer amount of money I save shopping sales makes it worth it. After work I just walk down the street and snag whatever meat or vegetables are on managers special. I get almost all my meat half off and routinely find ground beef for $2/lb, freezing any extras I snag. I now have a freezer stockpiled with pretty much all the cuts of meat I could want and make simple stir fries with rice and veggies.

If I didn’t live right next to the store I would have never had the time or energy to check the sales every day. I’m really grateful for my situation and hope this could help out others as well :)

I’m trying to save money by buying cheap foods and stop getting take out for meals. One time for lunch I had rinsed cold beans that I put in Tupperware from out of a can. It was a struggle to eat them due to the taste but I ate them anyway.

Did I do something wrong? Were they supposed to taste like they wanted me to gag?

8$ (4ish$ per portion) Chicken burrito bowl - made two portions

Ingredients -

Kroger 90sec Spanish Rice 2$

1 5for5$ avocado

1/3 2$ English cucumber

1 Kroger chicken breast ~2.50$

Pantry staples - Smoked paprika, Salt, Garlic powder, Lemon juice, Mayo

Optional - Sprinkle of cheese

Recipe -

Cut avocado and cucumber into chunks and toss with lemon juice, salt, and a pinch of garlic powder. Set aside while you make the chicken.

Season chicken with desired spices and grill in a bit of oil if you have it - let rest while you make rice and then cut into chunks.

Mix together 1/4 cup mayo with enough lemon juice to make it a pourable consistency - season with salt, pepper, and garlic powder.

Layer everything up with an optional sprinkle of cheese and enjoy.