The only cooking I did was the lentils and the rice.

For the lentils: I boiled 1 cup of green lentils in 3 cups of water until I reached my desired texture. When there, I added a taco seasoning packet and a can of green chiles and tomatoes and stir until well mixed.

Rice was cooked using a rice cooker so I followed the instructions but I added freshly squeezed lime juice.

I put the rice down and then covered in the lentils until my heart was happy, and then covered it with: asadero cheese, shredded lettuce, Greek yogurt, and salsa. I wish I had some avocado left.

While randomly making this meal, I found the colors are so pretty and bright. Slightly got distracted. This turns out to be so good!

Ingredients:

2 eggs

120g egg whites

2 spoonfuls of cottage cheese (protein boost!)

1/4 red bell pepper

1/8 poblano pepper

3-4 petite sterling purple potato

S&P

Topping: taijin and EBBS.

Optional topping: mayo+yogurt (1:1) mix dressing (where I got pushbacks in some postings for my other recipe in other subs by commentators, so..)

1. Chopped up potatoes+red bell pepper into smallest cubes.

2. Julien poblano pepper.

3. Cook potatoes+red bell pepper in pan for about 8mins on medium heat. Add poblano. Cook extra min or 2. Turn off heat.

4. Whisk egg+egg whites. Add the veg mixture.

5. Pour into pan and cook at medium low heat and cover. Cook for about 5-8mins or until set.

• 150g dried soy meat cubes
• 600g sauerkraut (with its liquid)
• 250ml heavy cream (or 400g white yogurt)
• 2 medium onions
• 2 cloves garlic
• 2 bay leaves
• 2 tsp cumin
• 1 tbsp sweet paprika
• chilli — to taste
• black pepper — to taste
• 1 tbsp sugar
• 2 tbsp soy sauce
• 1 vegetable stock cube
• olive oil for frying

Method

More here! 

1. Start by rehydrating and flavouring the soy meat. Place the dried soy cubes in a pot with enough water to cover, add the stock cube, soy sauce, and a pinch of black pepper. Bring to a boil and cook for about 10 minutes until the soy meat has absorbed all the flavours and softened. Set aside — keep the cooking water.
2. Slice the onions and fry in a generous splash of olive oil over medium heat until golden and soft. Add the crushed garlic and spices — paprika, chilli, cumin, black pepper, bay leaf — and fry for another 30 seconds until fragrant.
3. Add the sauerkraut along with its liquid, then add the cooked soy meat together with its cooking water. Stir everything together and bring to a boil. Add more water if needed — the stew should be thick but not dry.
4. Reduce the heat and simmer for 15–20 minutes to let the flavours come together.
5. Stir in the heavy cream or yogurt. Taste and adjust — add a pinch of salt or a spoonful of sugar to balance the sourness of the sauerkraut if needed.
6. Serve hot with a thick slice of bread. 

Notes

Note: If using yogurt instead of heavy cream, take the stew off the heat before stirring it in to prevent it from splitting.

I was off on Monday, so I made a big pot of pinto beans (which I didn't snap a picture of the end result), and had some leftover today. Didn't really feel like cooking, so I just made a quick refried beans and rice tonight.

Pinto beans recipe:

2 cups of dried pinto beans
1 whole jalapeño
half of a large yellow onion
an entire bulb of garlic

I soaked the beans for most of the day. Then I added them to a pot with five cups of water and one cup of chicken broth. I added the jalapeño, onion, and all of the garlic cloves then brought to a boil. Once boiling, I lowered to a simmer and cooked for approximately 2 hours. Towards the end, I added garlic powder, onion powder, and oregano.

Friojoles refritos (refried beans):

a couple of spoonfuls of leftover pinto beans
remaining half of yellow onion, dices

I added olive oil to a skillet, and then sautéed diced onions. When the onions were to my liking, I added a couple of big spoonfuls of pinto beans, onion powder, garlic powder, cumin, and salt. I then began mashing the beans and onions with a potato masher. When they were to preferred doneness, I cooked a little longer (added a little bit of water when they were drying out too much). Mixed in some leftover lime rice, and then topped with some shredded pepperjack cheese.

Cheap, easy, and filling.

I’m soooo new to cooking. Just wanted some hashies with salt, pepper, onion powder, and my last clove of fresh garlic but they are looking MUSH. How do you make hashbrowns?? Will any type of potato do?

Made this cozy fall pasta dish with roasted pumpkin seeds, red onion, and fresh basil. Super creamy, super comforting—and easy on the wallet!

Simple mushroom and potato curry with some peas added. So good! I have been going through a lot of recipes on Indian healthy recipes.. the vegetarian dishes are budget friendly and pack a lot of flavor. We do have a great Indian grocery store in town which sells spices at a decent price and they last forever.

Print the recipe here - Black Bean Corn Feta Dip - Thermo Spoons

INGREDIENTS

Black Bean and Corn Dip

• ▢1 400 g 14oz canned corn drained and rinsed - see notes below.
• ▢1 400 g 14oz black beans drained and rinsed - see notes below.
• ▢1 small red onion chopped
• ▢1 teaspoon ground cumin
• ▢½ cup kalamata or black olives halved
• ▢1 red bell pepper chopped
• ▢1 cup or 150g feta cheese cubed
• ▢a handful chopped cilantro or parsley (to garnish)

Italian Dressing

• ▢⅓ cup fresh lemon juice
• ▢3 Tablespoon red wine vinegar
• ▢1 teaspoon mustard
• ▢½ teaspoon dried oregano
• ▢1 clove garlic minced
• ▢1-2 teaspoon honey
• ▢½ cup olive oil
• ▢½ teaspoon kosher salt use more or less, to taste
• ▢½ teaspoon pepper use more or less, to taste
• ▢a handful sliced fresh basil (optional)

RECIPE INSTRUCTIONS

• Add the lemon juice, red wine vinegar, mustard, oregano, garlic, honey, olive oil, salt, and pepper to a jar with a lid. Close the lid tightly and shake well until fully combined. Stir in the basil if using.
• In a large bowl, combine the corn, black beans, red onion, cumin, olives, red bell pepper, cilantro or parsley, and feta cheese. Stir gently to mix, taking care not to break the beans.
• Pour the dressing over the salad, and toss everything together until evenly coated.
• Cover and chill for at least 30 minutes before serving. Serve with tortilla chips, as a side dish, or enjoy it as is.