Don't Need Much Money is exactly what it sounds like: a site about needing less, so you have more. More time. More freedom. More room to actually live. The idea is simple. The less money you need to survive, the more time you have to thrive. Lower your living costs, live a healthy lifestyle focused on longevity and mobility, stay out of debt, and build a little savings, and you buy yourself something far more valuable than money: time. Time to do what you actually love, spend with people you care about, and put toward things that matter. This site is my own real life running that experiment. Most of what you'll find here are recipes and day-to-day habits. They aren't filler posts, it's intentional. Cooking from scratch, buying smart, wasting less, eating well, and staying healhty, fit, and limber all without spending much are some of the most direct ways I practice this philosophy day to day. This blog doubles as my own recipe box and exercise notes, and I share it b...
There are a few dishes where it is worth breaking my mostly vegan diet and a great queso is one of them. I'll certainly pay for it the next morning in terms of inflammation and phlegm so I now limit my intake, but I still can't resist a bite or two when its around. Here's my favorite go-to recipe with inspiration from Eating on a Dime. My version is a little lighter on the dairy by adding chicken stock and vegetable oil instead of milk and butter. The flour addition helps everything bind together better.
Ingredients
- 2 tbsp butter or vegetable oil (or 1 tbsp of each)
- 1 tbsp flour
- 1/4 cup diced onion (or 1/2 tsp onion powder)
- 1 minced garlic clove (or 1/4 tsp garlic powder)
- 1/4 tsp cumin
- 1/4 cup chicken stock (more if a thinner consistency is desired)
- 8 oz white American cheese (6 slices on 3 thickness at the deli counter)
- 1/4 cup diced green chilies or fresh jalapeno
- salt if needed
Directions
- Heat the oil in a pan and cook the onion if using fresh until soft and translucent.
- Add the flour and stir until smooth and bubbly but before browning.
- Add the garlic and cumin and cook for 30-60 seconds until fragrant.
- While whisking/stirring, add the chicken stock until there are no clumps of flour.
- Add the cheese slices in chunks and stir until melted.
- Finally add the diced green chilies or jalapenos and mix throughout then serve.
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