OK, Rachel Ray and Sandra Lee of the Food Network are horrible, horrible cooks who are doing bad things to American cuisine. But the premise of good, cheap, quick food is laudable. The recipes here are already reasonably easy and fast (although no ridiculous absolute limit, like 30 minutes or less) but from now on, I will also include the estimated price of the groceries and amount of servings. The idea is to prove that home-cooked food compared "convenience" foods is easier and cheaper than frozen, canned, or packaged food.
Shopping
The advice to shop the perimeter of the supermarket is one I try to follow. The produce, diary, meat, and breads are generally on the outside walls. The canned shit and Hamburger Helper are in the middle. In the frozen food aisle, I generally only buy frozen vegetables, ice cream, and ravioli.
I don't go to gourmet or trendy supermarkets like Citronella or Whole Foods. The closest ones are smallish local chains (Bravo and Food Village) that cater to the Latino community here in Sunset Park. These are not mega-marts. They have food, a few household products, and a deli. As a result, the produce is hit-or-miss and the selection is limited. Still, even in the 'hood, you can make good, fast, cheap, nutritious food.
Read labels. Not just nutrition facts but also the net weights which can let you compare prices. Sometimes bigger is not cheaper.
Tuesday, September 30, 2008
Ravioli avec ratatouille
This recipe took about 15-20 minutes, start to finish. It cost about $8 for 4-6 servings because Celli marinara is a little expensive but uses about 1/3 of the jar. (I like this sauce because it tastes good and has no high fructose corn syrup or sugar.) You can use Pomi diced or stewed tomatoes which are cheaper, and add more seasonings, but it's quicker and easier to use marinara sauce. This can be eaten hot, cold, or room temperature.
$3.99 1 13 oz. pkg of Celentano large cheese ravioli
$1.00 1 large zucchini, about 2 inches in diameter
$1.00 1 medium Italian eggplant, about the same size as the zucchini
$0.20 1 medium onion
$4.89 1 1/2 c. Celli marinara sauce
$0.02 2 tsp garlic, crushed
salt & pepper, to taste
crushed red pepper flakes, to taste
garlic croûtons for garish
Set a large pot of water to boil for the ravioli.
In a large skillet heat the olive oil over medium-high heat. Julienne the onion and toss into the skillet. Add the garlic. Slice the two halves of the zucchini into half-inch slices and toss them in. Increase the heat to medium-high. Peel and halve the eggplant and slice into half-inch slices, too. Toss into the pan. Add salt, pepper and sauté for 3-4 minutes. Add the marinara sauce. Add the ravioli to the boiling water. Cover the vegetables and simmer for 5 minutes, which is the same amount of time that it takes for the ravioli to cook. When the ravioli are done, use a slotted spoon to add them to the vegetables. Serve garnished with croûtons.
$3.99 1 13 oz. pkg of Celentano large cheese ravioli
$1.00 1 large zucchini, about 2 inches in diameter
$1.00 1 medium Italian eggplant, about the same size as the zucchini
$0.20 1 medium onion
$4.89 1 1/2 c. Celli marinara sauce
$0.02 2 tsp garlic, crushed
salt & pepper, to taste
crushed red pepper flakes, to taste
garlic croûtons for garish
Set a large pot of water to boil for the ravioli.
In a large skillet heat the olive oil over medium-high heat. Julienne the onion and toss into the skillet. Add the garlic. Slice the two halves of the zucchini into half-inch slices and toss them in. Increase the heat to medium-high. Peel and halve the eggplant and slice into half-inch slices, too. Toss into the pan. Add salt, pepper and sauté for 3-4 minutes. Add the marinara sauce. Add the ravioli to the boiling water. Cover the vegetables and simmer for 5 minutes, which is the same amount of time that it takes for the ravioli to cook. When the ravioli are done, use a slotted spoon to add them to the vegetables. Serve garnished with croûtons.
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