The last week of the month has a particular look in our kitchen. The fridge is mostly condiments, half a cabbage, and a few eggs. The cabinets, though, still hold a surprising amount: cans of beans and tomatoes, a bag of rice, pasta in three shapes, and the peanut butter Sam swears he'll stop eating with a spoon.
This month the end-of-month squeeze felt a little lighter, partly because I finally spent forty minutes on the phone with our internet provider and got the bill cut from $80 to $55. Still, we like these dinners on their own merits. Each one feeds two, costs a few dollars from what's on hand, and needs nothing fancy. Costs below are rough, based on what we usually pay for each ingredient.
1. Garlicky white beans and pasta
- 6 oz short pasta (about $0.60)
- 1 can white beans, drained ($1.10)
- 3 cloves garlic, sliced ($0.25)
- 2 tbsp olive oil, pinch of chili flakes ($0.40)
- Any parmesan rind or grated cheese you have (optional)
- Boil the pasta in salted water. Save a mug of the cooking water before draining.
- Meanwhile, warm the oil with garlic and chili flakes over low heat until the garlic is golden.
- Add the beans and half the pasta water. Mash a few beans with a spoon to thicken it.
- Stir in the pasta and more water until glossy. Salt and pepper generously.
About $2.35 for two.
2. Fried rice with whatever is left
- 2 cups cooked rice, ideally a day old ($0.50)
- 3 eggs ($0.90)
- 1 cup frozen peas or mixed vegetables ($0.70)
- Soy sauce, a little oil, green onion if you have it ($0.40)
- Heat oil in your largest pan until very hot. Scramble the eggs and push them to the side.
- Add the rice and press it flat. Let it sit a minute to crisp before stirring.
- Add the frozen vegetables and cook until hot.
- Season with soy sauce and toss everything together.
About $2.50.
3. Black bean soup in twenty minutes
- 2 cans black beans with their liquid ($2.20)
- 1 onion, chopped ($0.50)
- 1 tsp cumin, 1 tsp chili powder (pantry)
- 1 cup broth or water plus a bouillon cube ($0.30)
- Lime or a splash of vinegar to finish
- Soften the onion in a little oil, about five minutes.
- Add spices and stir for 30 seconds.
- Add the beans and broth. Simmer ten minutes.
- Blend half of it (or mash it in the pot) and finish with lime.
About $3.00, and it's better with a fried egg on top.
4. Peanut noodles with cabbage
- 6 oz spaghetti or ramen noodles ($0.60)
- 3 tbsp peanut butter ($0.35)
- 2 tbsp soy sauce, 1 tbsp vinegar, 1 tsp sugar ($0.25)
- 2 cups thinly sliced cabbage ($0.50)
- Cook the noodles. Toss the cabbage into the pot for the last minute.
- Whisk peanut butter, soy, vinegar and sugar with a few spoonfuls of hot water until smooth.
- Drain and toss everything together. Eat warm or cold.
About $1.70.
5. Tomato rice with eggs
- 1 cup uncooked rice ($0.40)
- 1 can diced tomatoes ($1.00)
- 1/2 onion, garlic, paprika (about $0.40)
- 2 to 4 eggs ($0.60 to $1.20)
- Soften onion and garlic in a lidded pan. Add rice and paprika and stir for a minute.
- Add tomatoes plus water to make about 2 cups of liquid total. Cover and simmer on low 18 minutes.
- Make small wells in the rice and crack in the eggs. Cover again until the whites set, about five minutes.
About $2.40 to $3.00.
Notes
- Keep the base stocked. If we have pasta, rice, two kinds of canned beans, canned tomatoes, onions, eggs and soy sauce, all five of these are possible.
- Prices are approximate and shift every few months. Store brands make the biggest difference.
- Make extra rice early in the week. Dinners 2 and 5 both go faster with it.
- Use the heat sparingly now that it's warm. Late May means we're starting to dread the stove, so the peanut noodles end up on repeat. With the windows open and a fan in the galley kitchen, none of these heats the apartment much.
None of these is going to impress anyone. But on the 29th of the month, with the cupboards looking thin, they get two tired people fed for less than a single takeout order, and the dishes are done before the light fades off the balcony.
