June 10, 2009 by missmegany
I think Mac didn’t pay too close of attention to his recipes that he made over the weekend. If he had, he would have seen that the mushroom and quinoa salad with walnuts was fairly expensive AND meant to serve six. Instead it gave him two Mac-sized portions.
For dinner, I brought a bean salad (which fit in the £2 a day nicely at 27p per serving) to a Transition Southampton marketing meeting and it got compliments. I was pretty impressed because it took next to no time but managed to taste and smell great. For my bean salad efforts, I ended up getting a slice of quiche, some nice garden salad, some cake (which I may have bought and was totally cheating, but tough) hummus and pita, and some boiled new potatoes.
What was organic?
Oatmeal, milk, (tea was Fairtrade), quinoa (also FT), mushrooms, walnuts, the main ingredients in the curry (aubergine, chickpeas, tomatoes, potatoes), tomato puree, and the haricot beans.
Breakfast: porridge, 13p + Megan had a cup of tea 3p
Lunch for Mac: Quinoa and walnut – half of total amount 75p because he obviously didn’t read the whole “serves 6” thing.
Megan: last little bit of curry, 44p
Dinner for Mac: 200g pasta (48p), 1 clove garlic (7.5p), 2 Tbsp tomato puree (17p), 1/4c beans (10p), 2tsp cumin seeds (6p) Total: 88p, 44p for dinner. Megan brought the bean salad listed below for 27p per serving.
TOTAL: Megan £1.65 (1.92 if you count one portion of bean salad), Mac £2.10
Haricot bean salad (which got compliments and was super easy to make) £1.35 total. 27p each for 5 servings
* 8 oz (225 gm) haricot beans 40p
* 1 bayleaf (skipped)
* 8 Tbs olive oil or half olive, half vegetable oil (I just put in a few good glugs. Probably about half of this) 60p
* juice of 1 lemon (2-3 Tbsp lemon juice) 9p
* 1/2 pint (150 ml) water
* 2 cloves garlic, crushed – 15p
* 1 onion, peeled (skipped)
* 1 tsp sea salt
* freshly ground black pepper
* 2 tsp tomato puree (probably 1 Tbsp) 4p
* 2 sprigs thyme (I used 1/2tsp dried) 7p
Soak the beans for a couple of hours or so, then drain them and rinse them and cook them in plenty of water until nearly tender; drain.
Heat the oil in a good sized saucepan, add the beans and cook them very gently for about 10 minutes, then stir in the garlic, sea salt, tomato puree, thyme, bayleaf and water (you can use some of the water in which the beans were cooked) and simmer gently, without a lid, until the liquid has reduced to a thick, terracotta-coloured sauce and the beans are tender.
Cool, then add the lemon juice and the onion, sliced into thin rounds.
Season with more sea salt and freshly ground black pepper if necessary.
Chill the salad and serve sprinkled with chopped parsley.