Cooking on a budget and staying healthy. Gotcha!
Cooking on a budget was not easy for me initially when I started cooking. I didn’t know how to combine things together to create an edible dish. For sure, I must have wasted lots of food while trying to stay on a student budget.
But it is not going to be difficult for you – because I have made all the mistakes that you will make if you are not reading this blog. All you need is an open mind, your creativity and a good 20-30 minutes for cooking (and cleaning!).
My number one tip for staying on a budget is canned/pre-packed food. There are lots of canned/pre-packed stuff that are not healthy (things that are too sweet, too salty or too sour like creamy soup, frozen pizza, frozen meat pies, etc. are not on my list) and although they are always priced cheaply, they are not right for you and you know it!
On the other hand, there is lots of stuff that are very very healthy for you. At the top of my mind is canned tuna or crab, which is the recipe I am about to share with you today. Canned tuna or crab is one of the healthiest items out there that is affordable and delicious! My favourite is olive blend tuna – perfect for a quick toast for brekky with a little black pepper. Other healthy food you should buy includes frozen peas (used in lots of fine dining restaurants); canned tomato and beans and fruit chutney (can replace with fruit jam if you prefer something sweet).
Alright. Enough said. Let’s get down to business. Today’s dish is a very simple tuna spaghetti with roasted pumpkin, fresh rocket leaves and red cabbage (for a crunchy texture). Please keep in mind that you can add/remove anything to the dish. I hope you can get the concept of the dish and then be creative with what you have in your fridge.
– 2 cans of tuna
– 1 pack of spaghetti
– 1 red cabbage shredded
– 1 bag of rocket leaves
– Pumpkin chopped into small chunks
– Salt and pepper for seasoning.
– Grated cheese and extra virgin olive oil (optional)
– Cook the spaghetti according to guidance on the package (8-9 minutes).
– Meanwhile, drizzle olive oil on the pumpkin and roast in the oven for 10 minutes (ish) at 180C – turn them half way of the cooking time, so they’re cooked evenly and not burnt.
– Once spaghetti is cooked, drain it in a colander and save a little bit of cooking water. When the spaghetti is still steamily hot, season with salt, pepper and drizzle a good quality of the extra virgin olive oil.
– Drain 2 cans of tuna (or crab) to get rid of the water in the can. In a separate pan, on high heat, quickly fry off the tuna. You can add onion and garlic if desired! Add a touch of spaghetti cooking water, a notch of butter (extra richness) and stir in the spaghetti.
– Season again with salt and pepper to your taste and finish it with rocket, red cabbage, cheese and more olive oil (because it’s good!)
This is gut cooking! Have fun with it!