The most important part of the site, hopefully though, will be the actual food. My goal here is to try a recipe, make sure it hits every criteria (cheap, healthy, and um, good), calculate its stats, and post the results. Included in each of these entries will be:
- The recipe itself
- The approximate price per serving
- The approximate fat and calories per serving
I’ll need some guidelines, here. So let’s say:
- All nutritional facts are gleaned from manufacturers’ websites, supermarket listings, and various calorie-and-fat counters from around the web.
- All prices are what I actually paid for each item, divided according to the amount used from a package. In other words, if I bought a pound of angel hair pasta for $0.70, but only used 8 ounces, I list the price as $0.35.
- All the calculations are my own, and are approximate. Cut me some slack, man.
- If a recipe is gleaned from a cookbook, website, or chef (and most of them are), I cite the source ALWAYS, and change the wording as much as possible. Plagiarism is bad.
- The difficulty level of each recipe will assume the cook’s been in a kitchen before, but hasn’t studied under Daniel Boulud for any length of time.
Comments, suggestions, and readers are welcomed with open arms and a strawberry Freezy Pop. For now, here’s hoping.