The Inca Bowl: quinoa, black beans, sweet potato, corn, salsa, avocado, and egg

Basically, cook up sliced or diced sweet potato on a griddle or in a skillet, and when that gets going start the quinoa. You can oil the pieces and sprinkle some chili or cayenne on them if you want. Add some lime and cilantro to the quinoa in the last few minutes of cooking.
Start the drained beans with a little fresh water a few minutes after starting the quinoa, and some seasonings of your choice, salt pepper, cayenne, garlic etc... Add the corn in the last few minutes to the beans to warm it up. Watch the sweet potato.
Add the sweet potato and salsa to the beans if you wish for a few minutes when the quinoa is getting close to done.
Fry a quick egg now.
Layer quinoa first in a bowl, add ingredients from the pot and top off, or, layer them quinoa, beans/corn, sweet potato, avocado, salsa, egg.

• 1 Lg Sweet potato
• 1-2 servings Quinoa
• 1 can Black beans, drained
• 1 can Sweet white corn
• 1-2 Eggs
• 1/2 cup Salsa
• 1-2 Avocado
• 
  
• Lime, cilantro, seasonings - all optional.

Potato, poblano, and soy chorizo tacos

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Potato, Poblano, and Soy Chorizo Tacos
Makes 4 servings
2 poblano (also called pasilla) chiles
1 T. (15 ml) canola oil sunflower or olive oil
2 C. (310 g) diced white potato
1 C. (110 g) chopped onion
1 C. (130 g) fresh frozen corn kernels
1/8 teaspoon ground red pepper 1/2. t. (0.5 g) smoked paprika (pimenton)
5 garlic cloves, minced
3 ounces Mexican raw chorizo, casings removed 6 oz. (175 g) soy chorizo or quinoa chorizo
3/4 C. (180 ml) unsalted chicken vegetable stock
3/8 teaspoon kosher salt
8 (6-inch) corn tortillas
1/4 C. (20-30 g) sliced green onions
1 ounce Manchego cheese, shredded 1/4 C. (30 g) shredded vegan cheese
8 lime wedges

Preheat broiler to high. Click here for full instructions on how to roast peppers.

Cut off the tops of the peppers, then split them lengthwise and remove seeds and ribs. Place poblano halves, cut sides down, on a foil-lined baking sheet; flatten with your hand. Broil for 8 minutes or until blackened and the skin is blistered. Use tongs to drop into a paper bag; fold to close tightly. Let stand 15 minutes or until cool. Peel, composting the skin, and coarsely chop.

Scrub the potatoes, then dice into small dice. Put into a bowl covered with water until ready to cook.

Peel and finely chop the onion. Peel and finely mince the garlic.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add oil to pan; swirling to coat.

Drain the potato and pat dry. Add potato to the hot pan; cook 5 minutes, stirring occasionally.

Remove potato; place in a large bowl.

Add onion to the pan and cook for 3 minutes. Add the chopped roasted poblano, corn, smoked paprika, and garlic. Cook for 2 minutes, stirring frequently.

Scrape the onion mixture into the bowl with the potato. Add chorizo to pan, discarding the plastic casing; cook 3 minutes, stirring to crumble.

Return potato mixture to pan. Stir in stock and bring to a boil. Partially cover, reduce heat, and simmer 6 minutes or until potato is tender, chorizo is done, and liquid almost evaporates.

Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred.

Serve mixture topped with scallions and cheese, with lime wedges on the side.

Spicy Indian Style Vegetarian Stew

Ingredients

• 1 Zucchini
• 2 Tomatoes
• 2 Yellow onions
• 2 Cloves of garlic
• 1 Can of coconut milk (400 ml)
• 5-7 medium sized potatoes (i used 6)
• 200 grams of broccoli

Spices

• 1 teaspoon of coriander powder
• 1 teaspoon of turmeric powder
• 1 teaspoon of ground cumin
• 2 teaspoons of chili powder
• 1 teaspoon of ginger
• 1 teaspoon of black mustard seeds
• A couple dried piri piri peppers
• 1 teaspoon of salt (however i think more is needed)

Method: First prepare everythin by cutting the veggies up. Brown the onions in some olive oil together with the garlic, the mustard seeds and the piri piri. Add everything to the crock pot and cook on low for 6 hours. Serve with some bread and pickled lime!

Eggs Baked in Avocado

Yield:	Serves 4
Active time:	10 minutes
Total time:	25 minutes

Ingredients

• 4 avocados
• 8 eggs
• 2 limes
• Kosher salt and freshly ground black pepper
• Chopped cilantro, optional
• Sliced scallions, optional
• Sliced chilies, optional
• Warm flour or corn tortillas

Procedures

1. 1
   Adjust oven rack to middle position and preheat to 450°F.
   
2. 2
   Cut each avocado in half and remove the pit. Using a spoon, scrape out the center of each halved avocado so that it is large enough to accommodate an egg (about 1 1/2 tablespoons). Squeeze lime juice over the avocados and season with salt, then place on baking sheet. Break an egg into the center of each avocado. Don’t worry if some of the white spills out as long as the yolk is intact.
   
3. 3
   Bake in the oven until whites are set and yolk is runny, about 10 to 12 minutes. Remove from oven and garnish with cilantro, scallions, and chilies and serve with tortillas.

Chicken in Peanut Sauce

Total Recipe cost: $6.70
Servings Per Recipe: 4 (1 cup rice, 3/4 cup chicken with sauce)
Cost per serving: $1.68
Prep time: 5 min. Cook time: 25 min. Total: 30 min.

INGREDIENTS		COST
2 cloves	garlic	$0.16
2 inches	fresh ginger	$0.14
1 Tbsp	vegetable oil	$0.08
1 lb.	chicken breast*	$1.99
1 (14 oz.) can	coconut milk	$2.14
1/2 cup	natural peanut butter	$0.66
1 Tbsp	soy sauce	$0.10
1 Tbsp	brown sugar	$0.02
1/2 teaspoon	sriracha hot sauce (optional)	$0.02
1 medium	lime	$0.50
1/4 bunch	cilantro (optional)	$0.20
4 cups	cooked jasmine rice	$0.69
TOTAL		$6.70

STEP 1: If you don't have cooked jasmine rice on hand, begin cooking your rice first so it will be ready by the time the chicken and sauce are complete. To begin the sauce, mince the garlic and then peel and grate the ginger into a large skillet or pot. Saute both in the vegetable oil over medium heat for about 2 minutes or until they are soft and fragrant.

STEP 2: Cut the chicken into small pieces (about one inch across). Add them to your skillet or pot. Saute until lightly browned and cooked through (about 10 minutes).

STEP 3: Turn the heat down to low and add the coconut milk and peanut butter. Stir gently to combine the two and dissolve any browned bits off of the bottom of the pan. Once the sauce is relatively smooth, add the soy sauce, brown sugar, sriracha, and juice from half of the lime. Stir to combine and heat through (about ten minutes).

STEP 4: Pull the cilantro leaves from their stems and roughly chop. Scoop about one cup of jasmine rice into the bottom of each bowl and then top with the chicken and sauce (about 3/4 cup). Sprinkle the fresh cilantro over top and enjoy!

Jalapeno Popper Mac & Cheese

Total Recipe cost: $6.98
Servings Per Recipe: 6 (1 cup each)
Cost per serving: $1.16
Prep time: 5 min. Cook time: 20 min. Total: 25 min.

INGREDIENTS		COST
12 oz.	uncooked elbow macaroni*	$1.80
1 Tbsp	vegetable oil	$0.02
1 clove	garlic, minced	$0.08
1 cup	milk	$0.25
4 oz.	cream cheese	$0.93
1/4 cup	grated parmesan	$0.42
1/2 cup	sour cream	$0.43
1 (4 oz.) can	sliced jalapenos	$0.89
1 (4 oz.) can	diced green chiles (mild)	$0.89
1/4 tsp	salt	$0.02
1 cup	shredded pepper jack cheese	$1.25
TOTAL		$6.98

*I used Dreamfield pasta as a feeble attempt to make this not so unhealthy. *eye roll*

STEP 1: Bring a large pot of water to a rolling boil and then add the pasta. Let it continue to boil until it is soft (about 10 minutes).

STEP 2: While the pasta is cooking, prepare the sauce. In a medium sauce pot, cook the garlic in vegetable oil for about 1-2 minutes or just until soft and fragrant. Add the milk, cream cheese, and grated parmesan. Continue to stir and cook over medium heat until the cream cheese is warm and softened. Use a whisk to stir the ingredients together until smooth.

STEP 3: Turn the heat down to low and then whisk in the sour cream. Drain the jalapenos and green chiles and then stir into the sauce. Taste the sauce and add 1/4 tsp of salt if needed.

STEP 4: When the pasta is finished cooking, drain it in a colander. Return the drained pasta to the pot (heat turned off), pour the sauce over top, and stir until well mixed. Sprinkle the shredded pepper jack over top and then stir in. The heat from the sauce and noodles should be enough to melt the cheese. Serve hot!

Quinoa Black Bean Tacos

Total Recipe cost: $7.71
Servings Per Recipe: 8 (two tacos each)
Cost per serving: $0.96
Prep time: 10 min. Cook time: 20 min. Total: 35 min.

INGREDIENTS		COST
1 cup	uncooked quinoa	$2.00
1 clove	garlic	$0.08
1/2 tsp	salt	$0.03
1/2 Tbsp	chili powder	$0.07
1/4 tsp tsp	cumin	$0.02
1/4 tsp	oregano	$0.02
1/4 tsp	smoked paprika	$0.02
2 cups	cooked black beans*	$0.42
1 recipe	pico de gallo	$1.91
1 medium	avocado	$1.00
16 small	corn tortillas	$1.94
1/4 bunch	cilantro	$0.20
TOTAL		$7.71

*I used black beans that I had cooked in my slow cooker, but you can replace this with one 15-ounce can of black beans.

STEP 1: Use a wire mesh sieve to rinse the quinoa very, very well (this removes the bitter taste). If you don't have a wire mesh sieve, you can put the quinoa in a bowl with water, swish it around and carefully pour off the water. Repeat this process until the water is fairly clear.

STEP 2: Put the rinsed quinoa in a medium pot along with the clove of garlic (minced), salt, chili powder, cumin, oregano, smoked paprika, and 1.5 cups of water. Stir to combine. Put a lid on the pot, turn the heat on to high, and bring it up to a boil. As soon as it reaches a boil, turn the heat down to low and let simmer for 15 minutes. After 15 minutes, turn the heat off and let it sit (with the lid in place) for an additional 10 minutes.

STEP 3: While the quinoa is cooking, prepare the pico de gallo according to these directions (it's as easy as chop and stir). Rinse the black beans well in a colander and allow the excess water to drain off.

STEP 4: When the quinoa has finished cooking, remove the lid and fluff with a fork. Add the drained black beans and stir to combine.

STEP 5: Lightly toast the tortillas in a skillet over medium heat until each side is just slightly golden brown (tortillas should still be pliable). To make each taco, place about 1/4 cup of the quinoa/black bean mixture in the center of a tortilla. Add about 1-2 tablespoons of pico de gallo, one slice of avocado, and a few sprigs of cilantro. Fold and eat!