Often people from less wealthy countries are in a situation where the only meal they get is based on beans and rice. Looking into the nutritional value of those economic meals, we find that they are very well balanced and, as I said before: Balance is everything!
Last night, while thinking about the famine that the people of Haiti must be going through, I cooked a meal that was super economical, easy to prepare and rendidor, a source of bounty. I cooked one bag of black beans, boiled 2 cups of long grain brown rice, fried 2 sweet potatoes cut in the shape of long french fries in an inexpensive blend of soy and olive oil, and fried two thin-sliced plantains. I topped the black beans and brown rice with queso fresco and wedges of avocado and had an island dinner for 4 while Mafusser read to us "Please, Malese", a Haitian trickster folk tale. The leftover beans were used for breakfast the next day.
It is unfortunate that, as I'm typing, thousands of Haitians do not have this economic meal in their stomachs, but we can manage our personal economy by preparing meals like this. Instead of splurging on a fancy dinner, we can help by sending financial support to Haitian relief funds and by praying for their spiritual and material rebuilding. Remain curious my friends!
You served four with two of each thing? Should aspiring chefs get big items, or will normal size potatoes and stuff stretch far enough? That plate looked pretty and full... pretty full I guess.
ReplyDeleteWill you write eventually on your thoughts about single-course meals? Can they be as glamorous as many-course meals?
We need a blog like this, helping us all to figure out inexpensive but nourishing and fun meals on a very, very limited budget. I estimate that this meal feeds four, with leftovers, for, at most, six dollars. That's about a dollar and a quarter per person! For a beautiful, appetising, healthy, and filling meal. Down-to-earth, good advice in these financially depressed times. Thank you, Pressman; but I noticed that you didn't share your recipe for the black beans. How did you season them? With jalapeno? Chili? Lime and cayenne? Diga, Pressman!
ReplyDeleteDear BlifeWater
ReplyDeleteThank you for your post. I hardly ever see comments from you. In response to your question about seasonings, I say: It is a family secret! I can't just give important secrets away.
Dear Sphinx,
ReplyDeleteYes, in fact, I used large sweet potatoes so the strips would be long and fun.
Ay caramba! Quiero comer lo que cocinas, senor. Me aparece delicioso.
ReplyDeleteDear Mr.ChosNWon
ReplyDeleteLOL, Usted sabe que quando venga, le cosino lo que quiera