The 25 Food Project Finale Recipes Conclusions and an Exit Interview

Our Project has come to an end. The Husband-Elect, a six-foot, 205-pound man in his mid-30s, has been successfully fed for a week on $25. Needless to say, we are celebrating with beer.

Thanks to everyone who wrote throughout with suggestions (especially wosnes and CJ). Your ideas were super helpful, especially during a mid-week culinary rut, when my sinuses threatened to take over the world.

Included below is a breakdown of the week: the final numbers, an analysis of what worked and what didn’t, the Husband-Elect’s exit interview, and recipes made over the last seven days. I’d love to hear what you think and what you would have done differently.

In the meantime…

THE NUMBERS

Final cost total: $24.99
Daily cost average: $3.57
Daily calorie average: 2631 calories
Daily fat average: 86.7 g fat
Daily fiber average: 38.4 g fiber
Daily average prep time: About 48 minutes per day, total

The fat and fiber are a little higher than recommended, and the calorie intake means he’ll probably lose some weight over the course of a year. I’m satisfied, though still kicking myself for not including protein. Maybe next time.

About the prep time: staying within a strict budget means you gotta cook at home. For me, 48 minutes a day is worth it. Your mileage may vary, and that’s okay.


THE THREE MOST UNEXPECTED FINDINGS

1) Husband-Elect was always full at the end of the day (sometimes egregiously so). I never thought he would go hungry, but I figured the budget restrictions would mean some deprivation. It wasn’t so.

2) Including produce was tougher than expected. Stating the obvious: when your budget is this limited, fruit and vegetables are expensive, at least compared to a box of pasta. Since produce isn’t very calorie dense, serving it and still hitting that daily 2600-calorie number was rough. We managed, but with effort.

3) How much the average adult male eats compared to the average adult female. Honestly? It was eye opening. At 5’ 9”, I am not a small woman, but the comparative amount of calories, fat, protein, and fiber he required blew me away.

About that last part: I have a newfound, monstrous respect for those of you who feed athletes, teenage boys, larger guys, and anyone who requires a lot of calories in general. I shudder to think what this project would have been like using my mountainous younger brother, who makes The Rock look like Steve Buscemi.


WHAT WORKED OUT

• Starting with a big chunk of meat and stretching it as far as it would go. I used a 3.5-lb pork shoulder over and over: in tacos, on top of egg noodles, as a breakfast side, in a peanut sauce, etc. It always felt significant, even when it was only a few ounces.
• Making a big pot of chili at the beginning of the week. Dense, nutritious, and filling, the veggie-and-bean dish became the basis for a lot of lunches. I only wish I had used it in more creative ways.
• Coupons, shopping from the circular, and unexpected discounts. I found fantastic bargains on potatoes, canned tomatoes, dried egg noodles, and organic salad greens. Staying flexible with the plan and keeping an eye out for bargains was vital.
• Big, healthy breakfasts. They kept Husband-Elect sated for a good chunk of the day, and I didn’t have to scramble to make up the calories later.
• Baking. Ain’t nothing wrong with a few homemade cookies, which are usually cheaper and always better tasting than store bought.
• Starches. Potatoes, pasta, rice, oatmeal – some not terribly healthy, others outrageously so. But they filled him up for little cost, and it helped.
• Fruit. Especially bananas. Versatile, cheap, nutritious, portable, readily available. We always have a big bowl, and now I know why.
• Peanut butter. How did people live before peanut butter? Thank you, George Washington Carver or Mr. Jif or whomever.

WHAT DIDN’T WORK OUT

• Using too few generics. Tiny flavor differences, huge price differences. Buying house brand foods would have halved the cost of some dishes.
• Not allowing for more snacking and grazing. I mentioned this a few days ago, but it’s tough to avoid eating when the urge strikes, whether you’re on a budgetary diet or an actual diet.
• Low-fat foods. I buy skim milk and 2% cheese, because he can’t tell the difference and I per them for myself. When you’re trying to pack in so many calories, these are not helpful. It made me wonder how households manage when one person is trying to lose weight, while the other is eating normally.
• Canned beans. I should have bought dried. They would have gone much further.
• Coffee. It’s not terribly expensive, but it has no real nutritional value, either. Two cups on Sunday almost killed my budget.

EXIT INTERVIEW WITH THE HUSBAND-ELECT

How do you feel?
I feel well fed, but I think I was somewhat overfed. During the experiment I felt like dinner was too much, and by the time I got home from work I wanted less more often. With a full breakfast and healthy lunch followed by a hearty dinner, my stomach was bloated each night.

Do you feel like you ate too little, just enough, or too much?
I think I ate a little too much. Again, dinner every night was an enormous meal after being filled for much of the day. Fantastic food, but I think I could have had less each night, maybe a smaller dinner with a little healthy snack later. I’m not much of a dessert person, and although it was a nice treat, I wouldn’t want a dessert every night for a week ever again.

What was the best part about the week?
I think when you got linked to by Boing Boing and Lifehacker. Also peanut butter spread on banana bread. Yes I know I’m contradicting my previous dessert statement, but something like that glorious combo is a magical rare treat, not something to toss in to fill out a calorie count. And when I say magical, I mean at least a third level cleric healing spell magical.

What was the worst part about the week?
The worst was being told I could have bacon on Saturday and Sunday then having that dream ripped away and replaced by something not bacon.

Has it changed any of your opinions on money and food?
It certainly has. It’s reminded me that it’s nice to have some cash to treat oneself, and I’m grateful that I can afford a dinner out and a beer sometimes, because I missed them. On the other hand, I’ve always enjoyed a home cooked meal, and this past week I got plenty of them. I also appreciate that YOU love these things so much, so I can enjoy it with you, and stuff my face. Thanks!

What are you going to eat tomorrow?
Pizza and beer and nachos and lobster and ostrich. In a slurry. Or maybe sushi. With a salad.

Do you like the shirt I’m wearing?
It’s ok. I think you’re much cuter in the plaid blue and white number your sister gave you.


RECIPES

These are the foods that got us through the week. Some aren’t terribly healthy, but all are inexpensive and tasty as heck.

Banana Ice Cream with Peanut Butter
Brown Gravy
Easy Vegetarian Bean Chili
Gingersnap Oatmeal
Light Banana Bread
Maple Morning Polenta
Pancakes
Peanut Sauce
Roasted Chickpeas
Slow Cooked Puerto Rican Pork
Snickerdoodles
Traditional Mashed Potatoes
White Bean Dip

A grocery list is forthcoming.


RELATED POSTS

In case you want more details, these posts document every step of the experiment. Its a good thing we own several calculators.

The $25 Food Project: One Man, Seven Days, 21 Meals
Day 1
Day 2
Day 3
Day 4
Day 5
Day 6
Day 7
Ask the Internet: $25 Grocery List from Scratch?

In the meantime, readers, I’d love to hear what you have to say. The comment section awaits!

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If you like this article, you might also like:

• The Argument for Spending More on Food
• The Case for Frozen Food
• Spend Less, Eat Healthier: The Five Most Important Things You Can Do

Baby Food Recipes Baby porridge Banana Apples

Baby Food Recipes | Baby porridge Banana Apples

Composition for Baby porridge Banana Apples

• 250 grams of bananas, boiled briefly
• 100 g apples, peeled, cut small, boiled briefly
• 4 tablespoons milk formula I, pour in 250 cc of water boiled bananas and apples

How to Make Baby porridge Banana Apples

• Mix all ingredients and place in blender. Mashed. Pour into serving container and let cool slightly.

Tim Rice Liver

Composition Tim Rice Liver

• 600 ml of water.
• 2 tablespoons of rice.
• 25 grams of chicken liver, small slices.
• 25 grams of Tempe.
• 50 grams of Yellow Pumpkin, grated.
• 1 slice of ripe tomato.
• 1/4 teaspoon salt Fine.
• 1 teaspoon of oil.

How to Make Tim Rice Liver

1. Cook the water with Rice, Chicken Liver and Tempe. Stir gently until slightly thickened.
2. Enter Yellow Pumpkin, Tomato, and cook, stirring frequently, until cooked.
3. Add salt and oil, stirring until well blended. Remove, and allow it to cool.
4. Filter or put in blender and puree k.
5. Pour in a bowl and serve

May be also interest in other baby food recipes as like as here chicken porridge red spinach

Star Fruit Recipes Part 3

Marinated Sour Shrimp

• 2 pounds large shrimp with shell


• 6 shallots, peeled and finely chopped


• 3 red chilies


• 4 sour star fruit, sliced


• 1/2 teaspoon salt

Put shrimp in a pan with 8 cups water and bring to boil. Simmer for 4 minutes, drain and plunge shrimp in iced water for 30 seconds. Drain, then peel shrimp. Grind or blend shallots, chilies and star fruit. Add salt to taste and a little lime or lemon juice if not sour enough. Combine with shrimp and serve.

Grilled Tuna and Star Fruit Salad

• 1 1/2 pounds fresh tuna, 1 inch thick, cut into 4 pieces


• Mustard Dressing, recipe follows


• 2 star fruit, cut crosswise into 1/4 inch thick slices


• 8 cups torn mixed lettuce


• 1 cucumber, peeled, halved lengthwise and thinly sliced


• 3 green onions, sliced

Arrange the tuna on a lightly oiled grilling tray or broiler pan. Place 1/4 cup of the Mustard Dressing in a small bowl. Brush some dressing over the fish. Grill or broil, uncovered, for 5 minutes. Turn the fish and arrange the star fruit alongside it on the grilling tray. Brush the fish and star fruit lightly with the dressing. Return to the grill. Cook for 3 to 6 minutes longer, or until the fish flakes easily with a fork. Combine the lettuce and cucumber in a large salad bowl. Add the remaining dressing and toss to coat well. Divide the salad evenly among 4 dinner plates. Place 1 piece of tuna on the center of each salad. Arrange the star fruit slices around each salad plate. Sprinkle with green onions.

Mustard Dressing:

• 1/2 cup mayonnaise


• 1 tablespoon lime or lemon juice


• 1 1/2 teaspoons Dijon mustard


• 1 1/2 teaspoons chopped fresh dill


• 1/4 teaspoon paprika

Combine the mayonnaise, lime juice, mustard, dill and paprika in a small bowl and mix well. Chill until ready to use. Makes about 1/2 cup. 4 servings.

Broad Bean Star Fruit Bologna

• 1 cup canned broad beans, drained


• 1/2 cup star fruit, diced


• 1/2 cup bologna, diced


• 3 cups mixed fruit and nuts


• 1 cup cooked couscous, cooled


• 3 cups yogurt


• 1 tablespoons Cajun seasoning


• lettuce leaves to serve

Combine broad beans, star fruit, bologna, fruit and nuts, couscous, yogurt and Cajun seasoning. Arrange lettuce leaves on a platter. Spoon bean mixture on top. Serve chilled as a great meatless main course, or as a side dish to barbecued chicken or steak.

Butterhead and Mesclun Salad w/Grilled Star Fruit and Edible Flowers

• 3 tablespoons champagne vinegar


• 1 teaspoon minced garlic


• 1/4 finely chopped mixed herbs such as thyme, tarragon, chives or parsley


• 1/3 cup olive oil


• salt and pepper to taste


• 1 star fruit cut crossways into 1/4 inch slices


• 1/4 head butterhead lettuce such as Boston or Bibb washed and leaves separated


• 2 cups mesclun salad mix or other mixed greens that have been washed


• 1/2 head of radicchio finely sliced


• 16 edible flowers such as nasturtiums, chive blossoms or pansies

Combine the champagne vinegar, herbs, garlic and salt and pepper in a mixing bowl and allow to steep 15 minutes. Slowly whisk in the oil until completely emulsified. Prepare the grill for the star fruit. Lightly grill the fruit for about 3 minutes on each side. Place the lettuce leaves on serving plates. Mound the mesclun greens on top. Garnish with the radicchio. Arrange the edible flowers and star fruit on the lettuce leaves around the edge of the plate. Drizzle the dressing over the salad. Serves 4.

Star Fruit Mui

• 2 quarts star fruit, cut in slices


• juice of 3 lemons


• 1 1/2 tablespoon salt


• 6 tablespoons sugar or 9 tablespoons raw sugar


• 1/8 teaspoon Chinese five spice


• 2 1/2 tablespoons whiskey

Dry star fruit in the sun for 2 days. Rinse. Combine remaining ingredients and bring to a boil. Add star fruit and simmer about 15 minutes, until shiny and transparent. Cool. Store refrigerated in sterilized jars. Age 2 to 3 days before eating.

Grilled Chicken and Star Fruit

• 2 teaspoons finely grated orange peel


• 2 tablespoons orange marmalade


• 2 teaspoons olive oil


• 1 tablespoons fresh snipped thyme


• 2 1/2 teaspoons ground coriander


• 1/8 teaspoons ground red pepper


• 1/4 teaspoons salt


• 1 small ruby red grapefruit


• 2 ripe, firm kiwi


• 2 medium ripe nectarines


• 2 ripe, firm star fruit


• 4 medium boneless, skinless chicken breast halves

Combine orange peel, orange marmalade, oil, thyme, coriander, red pepper and salt in a small bowl and set aside. Peel and quarter grapefruit and kiwi. Pit and quarter nectarines. Cut star fruit into 1/2 inch thick slices. Thread fruits on 4 metal skewers. Grill chicken directly over medium heat for 12 to 15 minutes until chicken is no longer pink, turning once. During the last 8 minutes of grilling place fruit skewers directly over medium heat. Brush fruit and chicken with the marmalade mixture often. Turn fruit once. While the chicken and fruit are grilling prepare some rice for a great side dish. To add even more of the islands to your meal you could use couscous as a great side dish choice. Serves 4.

Art Deco Salad

• 2 cups shredded lettuce


• 1/2 cup shredded red cabbage


• fresh parsley to taste


• 1 medium carrot, shredded


• 1 medium tomato, chopped


• 3 large radishes, shredded


• salt and pepper


• 1 star fruit, sliced for garnish


• bottled dill dressing

Arrange all ingredients on a salad plate, top with dill dressing and slices of star fruit. Serves 1.

Duckling with Star Fruit Sauce

• 2 4 pound domestic ducklings, thawed if frozen


• 1 teaspoon dried thyme leaves


• 1 teaspoon fresh parsley, chopped


• 2 bay leaves


• 1 small onion, chopped


• 1 carrot, thinly sliced


• 1 small stalk celery, chopped


• salt and pepper

Star Fruit Sauce:

• 1 cup dry white wine


• 1 cup medium dry sherry or port


• 1/4 cup rice vinegar


• 1 teaspoon tomato paste


• 7 ounces star fruit, pared, pureed and sieved


• star fruit slices for garnish

Roast Duckling: Preheat oven to 375F. Remove giblets and fat from body cavity of ducklings and reserve for another time. Rinse ducklings inside and out with cold water. Pat dry with paper towels. Stuff ducklings with thyme, parsley, bay leaves, onion, carrot, celery and salt and pepper to taste. Tie legs together with string. Pierce skin all over with tip of small knife. Arrange ducklings on rack in large shallow roasting pan. Roast at 375F for 1 1/2 to 2 hours until thermometer inserted between leg and thigh registers 180F. Spoon off fat from roasting pan several times during baking. Remove ducklings and rack from pan, reserving drippings in pan. Keep ducklings warm. Put sauce ingredients in a pan over medium heat. Bring to boil and reduce heat. Simmer until reduced. Server over duckling and garnish with star fruit slices.