I thinks leeks are yummo. However, back in the States I never buy leeks because my cheap grocery store doesn't carry them. Well here in England, they're a dime a dozen. Well, sort of. I bought one leek for 24p at my local farmers market. One great aspect of leeks is that they pair well with one of my favorite meats, bacon.

The Ingredients:
4 cups chicken stock
1/2 cup white wine
1 cup Arborio rice (can be bought at Trader Joe's)
4 strips of cooked crispy bacon
1 large leek, diced
2 Tbs butter (I used oil)
Salt to taste

optional:
1/3 cup parm

The Directions:
For reasons out of my control, I ended up with "Paella Rice" in my cupboard. It looks similar to Arborio rice, and my goal is resourcefulness, so I used it. Not my first choice, but it had to be done. I later made this recipe with traditional Arborio rice and it turned out fab.

Put butter (I used oil) in a pot and add leek. (I wasn't sure how to even cut a leek so if you need help:http://www.youtube.com/watch?v=fm6XGDwjJQA).

Sauté for about 4 minutes and add rice.

Once rice is coated and is slightly toasted add the stock and white wine (I was out of white wine, and omitted it this time. I did miss it however).

Cover the rice and let it simmer with occasional stirs.

After about 20-25min, or when the rice is tender and creamy, take it off the heat and add crumbled bacon and salt to taste.

I topped mine with some mature cheddar, and breaded chicken. It was yummo and Cheap liked it.

For some reason whenever I devour this (it's true) I imagine myself somewhere in Italy along the Mediterranean Sea, with my bronzed skin, sitting across a cafe table from my hubby. Then I wake up and take note that I am not in Italy, nor do I have skin that will ever remotely look bronzed. Oh well. This recipe was inspired by £1 basket of tomatoes from Gloucester Green Market, and Sainsbury's value brand Fresh Mozzarella for 47p. When I make this back in the States, I buy tomatoes and fresh mozzarella from Aldi (When available). This is a perfect Summer, or wishing-for-Summer salad.

The Ingredients:
(Serves 2 if this is your meal)
1 Fresh Mozzarella Ball
2 large tomatoes (or multiple small ones)
1 Tablespoon Balsamic Vinegar (or whatever vinegar you have on hand)
2 Tablespoons olive oil (or whatever oil you have)
1 Tsp dried basil, or handful fresh basil

Goes perfectly with a baguette half (I use Sainsbury value part-baked baguettes for 37p, or Americans can buy them at Aldi as well)

What you will soon find out about me, I am a recipe interpreter. I believe recipes can and should be modified as to what you have in your pantry. Obviously not everything can be changed, but it's fun and cheap to fudge a little.

Directions:
Slice both the Mozzarella and tomatoes into thin slices. Stack alternatively the tomato and the mozzarella. In a small bowl mix oil (I used rapeseed/canola oil) and vinegar (used malt or would have used apple cider vinegar in the USA). For personal preference, I added a pinch of garlic powder and and lemon juice for a bit more zip. I sprinkled the salad with basil, salt, and then the dressing- and presto, an impressively easy dish that is just divine. I also added a wee bit of rosemary simply because it's growing in our rented backyard.

Kid rating:
My 18mo little girl, who will be called "Sweet Pea", loved this. But her tastes are weird. She likes curry, but not mac&cheese.

Ladies and Gentlemen, meet Halloumi. This fabulous cheese is originally from Cyprus and my brother would be happy to know that it was initially made during the Medieval Byzantine period. Jamie Oliver (via TV) introduced me to this fabulous cheese, and those of you in the States with the Food Network probably think I'm way behind the times. Anyway, this cheese has a high melting temperature so it can be fried. Yummy! I think this is my new favorite food. It's salty like feta but has less tang to it. The Halloumi was the most expensive part of the dish but Cheap and I feasted on this tasty meal for under £5 total for the two of us- still not too shabby. And I'll make this promise, I will be cooking more with my new darling cheese.

Ingredients:
Serves 4
1 cup couscous
2 cup boiling chicken stock
1 lrg zucchini cut into diagonal slices
2 hand-fulls of cherry tomatoes
2 medium onions, thinly sliced
1 lbs (or around 500g) halloumi cut into slices

Dressing:
1/2 cup olive oil
3 Tbs lemon juice
1 tsp sugar
1 Tbs vinegar
2 minced garlic cloves or 1/2 tea garlic powder
salt to taste

Directions:
Bring the chicken stock to a boil and add couscous. Cover and set to the side (off the burner)

Pour a round of oil into hot skillet and add onion to caramelize. Once onion is limp and translucent (10 minutes-ish) add zucchini, and tomatoes (cut-side-down). Let the veggies cook until roasted for about 3-5 minutes. Remove from pan to prepare stove for halloumi.

Add a wee bit more oil and add strips of halloumi to the pan.

While halloumi is cooking, mix dressing together.

When the halloumi is looking toasty on both sides(after about 5 minutes), place the veggies over the cooked couscous. Put the slices of halloumi on top of the veggies and pour dressing over the entire dish.

I'm telling you that this dish is fab. It will make you a halloumi fan(and couscous fan if you're not already). Both Cheap and Sweet Pea loved it. Actually, Sweet Pea loved making a cous cous mess all over herself. Enjoy!