sarah:
ok, i am now into meals for less. my friend introduced me to emeals which i love. they send you a meal plan each week for the grocery store of your choice (mine is Whole Foods) and typically your bill is around $100/wk for 2 people. not bad considering my average costco bill...
the thing is, i really don't have a routine with emeals yet. i did, however, make it to Whole Foods last night and decided instead to make mussels ($3.99/lb). i checked out this recipe on epicurious and bought all the ingredients. my whole bill was around $20 and it essentially serves 2. not quite cost cutting, but oh well!**
- 2 tbsp olive oil
- 1 cup chopped onion (1 medium diced)
- 1/2 cup chopped peeled carrot (2 carrots diced)
- 1/2 cup chopped celery (2 stalks diced)
- salt & pepper
- 1 14-ounce can light unsweetened coconut milk
- 1 cup chicken stock or canned low-salt chicken broth
- 1 cup dry white wine (pinot grigio)
- 3 tablespoons chopped garlic
- 1/4 cup coarsely chopped fresh mint
- 1/4 cup coarsely chopped fresh cilantro
- 1 1/2 teaspoons chopped canned chipotle chilies (2 med)
- 2 1/4 pounds mussels, scrubbed, debearded
- shrimp (optional)
- Wash mussels and let soak in cold or ice water (about 20 minutes).
- Heat oil in heavy large pot over medium heat.
- Add onion, carrot and celery and sauté until onion is tender, about 10 minutes.
- Add salt and pepper.
- Stir in coconut milk, stock, wine and garlic; boil over medium-high heat until reduced to 2 cups, about 15 minutes.
- Debeard mussels.
- Stir in mint, cilantro and chilies.
- Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open).
- Add shrimp if using.
- Transfer mussels and broth to large bowl and serve.
**1 lb mussels serves 1 person (barely)
enjoy!
