James Silverton wrote:
> Jasper wrote on Sat, 28 Mar 2009 20:07:45 -0700 (PDT):
>
>> I want to cook something delicious, but I do not
>> have a big budget. It must be for 2 persons and
>> it must be tasty and it must not cost more than
>> $5.
>
>
>> What can I cook for less than $5???
>
>
> I don't know about absolutely delicious but you can make miso soup for
> two for under $5. Miso and Japanese dried Hon-dashi stock keep for ever.
> A large number of vegetables can be included.


I routinely make a big tossed green salad with marinated chicken for 2
for under $5.00.

Assuming the oil, vinegar and garbonzoes are 'on hand' and need not be
purchased... I once calculated that a cup of vinaigrette after the
initial purchase of the oil & vinegar costs about .20¢ per cup iirc.

The boneless, skinless breast of chicken is $1.30 per pound, 1 pound is
sufficient for 2 people.

Broccoli, green onions, tomatoes, lettuce, green and/or red sweet
pepper, garbonzoes (shouldn't be more than a dollar in a can 50¢ per
pound dried).

Simmer the chicken in water till done, cut up into bite sized pieces and
marinate in a nice vinaigrette for 20 minutes.

Cut up the veggies, toss with the garbonzoes & vinaigrette and serve the
chicken either tossed with or on the side of the salad.

If desired an orange at about 10¢ per orange may have the rind cut off
and the orange sliced and added to the salad.

A few slices of bread, buttered and sprinkled with herbs & garlic
granules can then be cut up and toasted in the oven for 'croutons.'

One secret to a 'delicious' salad is to cut the veggies into very small
pieces. A 'fine dice' of all the veggies allows for a better combining
of all the various flavors.

Using a very sharp knife cut the head of broccoli in half, lay the half
head on its flat side and slice through the broccoli in 1/8 - 1/4 inch
slices, this crumbles up very nicely.

Cut the green onions in half length wise before slicing into 1/4 inch
lengths.

A VERY SHARP knife is key to this.

I like to squeeze out the juice and seeds of a diced tomato and serve
just the tomato flesh in the salad.

Line the serving bowl with whole leaves of lettuce and add roughly
chopped lettuce to the tossed salad.
--
JL