How to survive on 40-50 dollars per month on food.

I am so glad its possible for you. Its hard when there isnt income coming in. I am just amazed how cheap food is over there.

Roux: equal parts flour and oil (or butter) used to make gravies or thicken just about anything. Best done a good non-stick pan. Stir over medium (or lower if your pan is of dubious quality) until starchy smell/taste is gone. Since the proto-roux doesn't have water it easily gets to napalm temperature so be careful tasting it. Cook further for more flavor but less thickening power. Add a cup of stock(or broth or ramen noodle packet...) or two to a pan you just cooked a meat in and then add, carefully, the warm roux until the gravy is a little thinner than you'd like since it will thicken as it warms. Make sure to whisk or mash the roux into the sauce- roux lumps are better than flour gravy lumps but they're both worse than no lumps.

I basically lived off this during my first year of grad school. I stirred in tuna and either peas or broccoli and served it over rice.

What I use is about 2T butter/other fat, 2T flour, 1C milk, scale as desired. After you have made it several times you will be able to add the flour and milk until it 'looks right', but measure at first.

Sounds a lot like bechamel sauce... which is good . There's something about it, really, it's rich without being too heavy. Simple if you have a candy thermometer - you want to get the milk nice and cooked without burning (>180F iirc) and the milk will thicken itself, though the roux adds flavor and thickens it more. I made this for a lasagna and enjoyed the smell through my house for awhile - a mild, rich smell. Add some cheese (parmesan esp.) for added flavor. Again, if you're on a regular diet then this is probably not the right direction but, if you're on a pauper's budget then the fatty foods are probably fine for you.

Another recipe:

(Gringo, slightly pretentious) Refried beans:

Melt a stick of butter or a half cup of oil, again in the best 12"+ non-stick you've got over medium high heat. Garlic and/or onions are traditional but the last time I did this I tried shallots and it turned out well. Add several cloves of garlic to taste and maybe a half chopped onion and cooked until the onion is translucent (making sure to break apart the onion layers while sauteing). Alternately, one large shallot or two smaller ones is what we used to good effect. We used 3 cans of black beans last time. Drain the fluid but reserve (or not -- more later). Add the beans a can at a time and mash. Cook in the oil until pasty, approaching dry, and then add fluid. You cook in oil to develop the flavor in the beans (Maillard Reaction I believe) so take your time-- thick is fine as long as it doesn't burn or go too dry. I like the fluid from the cans or the fluid you used to soak the beans but, supposedly, this is where all the flatulence inducing sugars are so maybe just a little chicken broth/stock. Now, finish seasoning: Use a good paprika - sweet or hot to taste. Paprika is more than food coloring, though you will use more than you'd use of, say, pepper. Add until you can taste it. Use garlic, garlic salt, or none to taste. Salt, pepper, etc. or whatever you like. Cook thin (less time after adding fluid to pan) if for dip/nachos but thicker for burritos.

Work at lower temps, or perhaps more vigorously if you worry about the quality of your pan.

Cabbage and potatoes. Potatoes get such a bum rap.

I've got a cookbook for cheap people, it's British though =/

Anyways it says peas also.

I love cabbage with potatoes! I was going to make this tonight and I throw in some smoked sausage....It's really yummy and even better is my little one loves it too!!

Hi,

I do a lot of shopping for staples at ethnic stores. Fruits and Veggies can be purchased for a song and a dance at most Asian grocery stores--just be selective WHICH Asian grocery store you go to. Meats are cheaper there too if thats your thing. Same with Middle Eastern, African or Hispanic stores.

I eat a lot of lentils and because lentils are so versatilte, you can easily eat them several times in a week without having to get bored with them. I pay 1.39 a pound for the organic red ones at Whole Foods.