I’m a college student who doesn’t have a lot of money, I’ve to be careful in what to spend my money on. That includes food. When I’m buying ingredients I try to think about the number of times I can use them in different recipes. I like to eat but I’m not a huge fan of only eating processed stuff so most of my recipes are simple yet healthy (with the occasional splurge).

I really like this recipe, you can make a few variations like adding coconut milk which is amazing but also very high-caloric. This recipe is great without it so I’ll leave the choice to you!
Total Cost: Chicken (1€) + Curry (0.30€) = 1.30€
Cost per meal: 1.30/2 = 0.65€ (plus side dish)

Ingredients:
- Two chicken thighs
- 3/4 Tablespoons Curry Powder
- Garlic (and/or onion)
- Olive Oil
- Pepper and salt to taste

- Heat olive oil with chopped onion and pepper. Mine was made with garlic but I completely forgot that it might get burned, so I suggest if you’ve onion add it now, and only add the garlic when adding the chicken)

- Add the chicken thighs. Let them gain color, it’ll take about 3/4 minutes in each side. It can take longer so just see how it looks.

- Add the curry, mix it with the chicken.

- Add water and salt and let the chicken cook. I’m not going to give any measurements but for the first time let the water cover the chicken. After that when it’s almost without water, check if it’s cooked, if not put only one cup of water at a time.

When it’s done serve it with your favorite vegetables and rice!

I’m a college student who doesn’t have a lot of money, I’ve to be careful in what to spend my money on. That includes food. When I’m buying ingredients I try to think about the number of times I can use them in different recipes. I like to eat but I’m not a huge fan of only eating processed stuff so most of my recipes are simple yet healthy (with the occasional splurge).

It’s chesnut season and I just love some roasted chestnuts! Today I’m going to talk about the best afternoon snack ever (plus for heating the house during this cold weather)
Total Cost: 0.32€ for 11 chestnuts
11 chestnuts is about 250/300 calories. It’s a lot I know but there are some things that I enjoy so much and I can’t say no! Plus it’s only available this time of year so bear with me okay? You can always make less if you’re very strict about your calories. To be honest I’m not, especially when we’re talking about roasted chestnuts.
You’ll need chestnuts and salt.

Make a cut in each of the chestnuts to keep them from exploding.

Salt them. If you don’t have many chestnuts use a smaller dish so you don’t have to use so much salt. The amount of salt depends on your taste. For me I need to cover the plate and put a little bit on top of the chestnuts.

Let them cook in the oven, in max temperature.

In college I use a gas oven and need about 30/45 minutes to cook them. In my house where my oven is electrical it takes less time. It’s a little bit trial and error. Just keep checking so they don’t cook too much. This is the perfect golden cooked:

I’m a college student who doesn’t have a lot of money, I’ve to be careful in what to spend my money on. That includes food. When I’m buying ingredients I try to think about the number of times I can use them in different recipes. I like to eat but I’m not a huge fan of only eating processed stuff so most of my recipes are simple yet healthy (with the occasional splurge).
So starting today I’ll have a new series of posts called “Eating on the Cheap”. This is not a weekly post, it’ll appear when I’ve something new to share with you. I’ve lots of recipes to share but I don’t always have the time to take the photos needed while I’m in college.

This is one of my favorite comfort foods. There’s pasta (yay!) and chickpeas (which I love)! I believe this is a very good vegetarian meal. When I cook this recipe I usually make it to have leftovers since it’s one of those foods who are still amazing after reheating.

Total Cost:0.30€ (pasta) + 0.32€ (chickpeas) + 0.19€ (carrots) + 0.10€ (tomato sauce) = 0.91€
Cost per meal: 0.91/4 = 0.23€
Ingredients:
- Pasta
- Dried chickpeas (you can use cooked but to be honest I hate cooked chickpeas, they’ve a very weird taste)
- Carrots
- Garlic and/or onions
- Tomato Sauce
- Olive oil
- Salt and Black Pepper to taste
Most of my recipes aren’t very strict about measurements (it depends on whether or not I’m hungry or if I’m going to cook to have leftovers) for today I used 200gr of dried chickpeas, 3 carrots, 5 tablespoons of tomato sauce and 200gr of pasta.
- Put chickpeas in a bowl full of water and let it sit for about 3/4 hours.

- Cut carrots and put them with some olive oil in a pan, if you’ve onions add them too. Let it fry for a while, don’t let it burn. I like to add the black pepper in this stage.
- Put some garlic after 2/3 minutes.
- Put the tomato sauce and let it heat up.
- Pour the water from the chickpeas and add the chickpeas too.
- When chickpeas are almost cooked, put the pasta.
- Let the pasta cook.