From The No-Budget Gourmet
Episode #3: Roasted Mushroom and Yellow Corn Soup
4 cups of chopped mushrooms
1 20 oz. can yellow corn roasted
4 cloves fresh garlic
¼ cup coconut milk
1 teaspoon sea salt
2 cups water
-Combine chopped mushrooms, yellow corn and garlic cloves in a mixing bowl. Toss with 2 cups of olive oil until veggies are nicely coated. Spread the veggies out on a tinfoil covered baking sheet and roast for 20 minutes at 400 degrees.
-Throw the roasted veggies, water, coconut milk and sea salt into a food processor or blender until smooth.
Feeds about 8 souls and costs about 10 bucks!!
Episode #8: Gourmet Ramen Noodles with sautéed diced ham, yellow onions and baby spinach
2 packages of plain ramen noodles
6 cups of water
1 ½ teaspoons of sea salt
1 cup of cubed ham
2 tablespoons of olive oil
2 cups of small diced yellow onions
4 handfuls of baby spinach
-Boil the noodles in the water until semi soft with 1 ½ teaspoons of sea salt. Remove noodles but keep the water.
-Sautée onions in olive oil for 3 minutes over medium heat. Then add the ham and cook for 3 more minutes.
-Add ham, onions and noodles to the seasoned water and stir.
-Place the baby spinach on the bottom of each soup bowl and ladle the soup on top.
Feeds 2 to 4 souls and costs about 6 bucks!!