#great green chili flavor

[fieriframes]

[It has really great green chili flavor. And the fact that it has, yet, aphoristic posts on the Cypherpunks list, the, that's what I'm talking about. Green chili and pork stew. One of my favorite things.]

[ultimateinferno]

There's a certain tragedy regarding the simplicity of lemonade and the frequency of people fucking it up.

[thoughtssvt]

trying to match the jjk men's eating pace

that one tiktok trend where you try to match the pace your partner eats bite for bite

featuring gojo satoru, geto suguru, nanami kento, fushiguro toji

g. satoru

Satoru was actually shocked when you told him you were going to get as many burgers as he was, joking that he was going to have to finish your leftovers (not that he minded). everything was going smooth as he calmly unwrapped the first burger, taking a bite that didn't seem to under or over fill his mouth, giving you a false sense of security as you chewed your food like normal. panic began to set in by his third bite, practiced hands picking up a pinch of fries to add to the bite he was working on.

you weren't sure if his bites were getting bigger or if he was starting to chew faster, but before you knew it your cheeks were full and he was already crumpling the wrapper to start his second burger, taking a casual sip from his soft drink.

it was laughable, honestly, the way you were still holding half your burger, cheeks almost painfully full, sauce extending your smile, unable to match his sip of burger-filled mouth as you tried your best to hold in your laughter. satoru none the wiser. effectively making you choke on a crumb that had you keeled over, shoulders jumping with your silent chuckles.

"woah, baby. baby, slow down." His voice full of concern, unwrapping his third burger before patting your back in attempt to clear your throat.

g. suguru

suguru always savored his food no matter what it was or how many times he's eaten it. it was great, you were glad he found solace in food considering the toll his curse technique had on his body and his relationship with food. you'd never ask him to change it, but now that you've decided to partake in this silly internet challenge the rumble of your stomach has given you some regrets.

all you wanted to do was dig in, salivating at your steaming bowl of ramen. suguru sitting in front of you, a soft smile on his face as he carefully crafted a smaller ramen bowl in his soup spoon. chopsticks steady and meticulous as he let two noodles coil onto the spoon, dipping the edge of the ceramic into the soup until the noodles just barely peeked through. you sat there, noodles pinched by your chopsticks though still submerged in the broth as he slowly arranged green onions, garlic, pork, fermented bamboo shoots and strips of dried seaweed onto the utensil.

"ah, here we go." he finally said, setting his chopsticks down making you bring your noodles out of the broth and up to your mouth until he reached for a small spoon full of chili oil.

"not that hungry yet, love?" he quirked his brows at you when he noticed your creaky movements as you waited for him, finally bringing his mini bowl of ramen into his mouth, letting the flavors melt on his tongue before starting his slow chew. you followed suit, taking a bite and a sip of the broth.

"so hungry, suguru," you comedically sniffled to yourself, averting your gaze when he began repeating the process all over again.

n. kento

kento was quick skewer the contents onto his fork or scoop his rice onto his spoon, but slow to chew. he'd been excited for this meal after all, waltzing into the kitchen with a pep in his step after leaving work on time, still in his tie as he rolled up his sleeves to begin cooking. the table ending up with a beautiful spread of new dishes that caught his attention in the magazine he picked up last weekend.

unsurprising, the conversation would be about his thoughts on how all the components melded together, how one highlighted another, what it reminded him of. always a memory of a place you two went to together, then a small smile gracing his lips as he tells you that the two of you should go there again in the future. he'd ask you your thoughts, lips forming a small o as he listened to your suggestion of adding a little bit of that the next time he wanted to cook the dish.

the only thing surprising about trying to match his pace was actually how much bread he consumed, which you hadn't realized before until you felt like bursting at the seams when he picked up his forth roll-- a new recipe with his homemade garlic oil painted on top. you'd given up a while ago, choosing to enjoy the food he cooked, his love for bread unmatched. your head in your hand as you watched him chew, anyone on the outside would've assumed that he was eating out of necessity, but under your gaze you were blinded by the sparkle in his eyes as the flavors danced on his tongue. the momentary pause of his jaw as he conjured up a tweak in the recipe to bring it to the next level.

f. toji

you honestly weren't even going to try matching his pace. he devoured. the short skewers of yakitori disappearing into his mouth in an instant, the only thing able to pull you from your amazement was the soft 'ahhhh' he let out as he widened his mouth to accept the food. he barely took the time to finish chewing before bringing another skewer to his mouth. meals with toji usually ended with him running a lithe tongue over his lips, patting his stomach before eyeing whatever was left on your plate.

"gonna finish that?" he asked, hand already reaching whether you were done with your food or not.

he hummed to himself as you walked side by side just having left the restaurant.

"a branch from a sendai restaurant just popped up, want to try their gyutan with me?"

ah, toji's bottomless stomach and his love for meat.

A/N : aahhh i'm sorry toji's section is short, not much to write when the food is gone before you can even look at it LOL i just had suguru's so clearly in my mind and i had to stop myself from writing kento actually cooking. lowkey don't think i'm equipped for these mutli character posts lol

picnic divider by @/thecutestgrotto

line divider by @/firefly-graphics

jjk men x reader masterlist

[mortiskiller]

How I Manage Food Costs as a Feedist

Preface: I often see people in this community post about struggling with food insecurity and managing food costs. These are just some tips that have helped me when I was down to the last few dollars and needed to eat for a few weeks. I understand circumstances are different for everyone, and some people struggle even with this level of food security, I have been there. My intention is to help.

With food prices still high—often due to profit gouging—I’ve found ways to manage my food budget, and the secret is simple: **eat at home!** Growing up in extreme poverty with two working parents, eating at home was pretty much our only option, aside from takeout once every few months. My parents taught me the value of home cooking, and while it takes time to develop essential skills, Making sauces, learning how to prep and clean ingredients, cooking veggies, preparing meats, etc., once you have them, there’s a whole world of recipes within reach.

Here’s how I manage food costs, and how you can too:

1. Weekly/Monthly Shopping Essentials

Start with the basics—items you’ll need to shop for regularly to cover your meals for a week or two. Building a pantry depends on the storage space you have, but here are some key ingredients to keep on hand:

- Milk (1 to 2 gallons, depending on your choice—I go with 1%)

- Eggs (18 count)

- Bread (1 loaf) (I also recommend tortillas as they last longer than bread and can be used for nearly any bread needs)

- Rolls or Croissants (If you shop at a bulk store, you can get a dozen for $6.)

- Fruits: Change with the season, but apples, oranges, and grapes are solid year-round choices. In the summer, throw in some berries and stone fruit.

- Veggies for Prep: Stick to simple, versatile veggies like green bell peppers, zucchini, onions, potatoes, and chilies.

- Butter: Unsalted sweet cream butter is my favorite! Go for sticks instead of tubs for a better per-unit cost.

- Leafy Greens: A bag of spinach or romaine hearts

- Cheese: Shredded cheese works best and if you want to save more, buy a block and slice or shred it yourself.

These staples give you a variety of flavors, textures, and nutrition to build meals around, whether you’re whipping up sides, salads, or more complex dishes.

2. Protein, Protein, Protein!

Protein is an essential part of a healthy diet, but you don’t need to overdo it or overspend. I’ve found that chicken and tofu are some of the most affordable and versatile protein sources available (unless you’re hunting your own!). Both freeze well and can be used in a variety of recipes with different seasonings and marinades.

You can also look at beef, but stick to lean beef and fish as you do not want to pay for fat that will not end up in your food.

3. Shelf-Stable Items to Buy in Bulk

Buying in bulk can be a game changer, especially if you stock up on shelf-stable items. If you’re short on storage space, invest in an airtight tote to keep things organized. Start with common essentials like:

- Flour (Good ole AP with cover you most of the time)

- Sugar

- Baking Powder

- Baking Soda

- Brown Sugar

- Cooking Oil (I go for olive oil and canola oil)

These staples are the foundation of countless recipes and, when stored properly, can last for months or even a year.

4. Season Early, Season Often

Spices are what make food magical! You don’t need fancy brands—stick with basics that offer single-ingredient profiles. My go-to spices are:

- Salt

- Pepper

- Garlic Powder

- Onion Powder

- Thyme

- Oregano

- Paprika

- Cumin

- Cinnamon

- Chili Powder

- Vanilla Extract

- Bouillon Cubes

- Red Pepper Flakes

These spices will give you all the flavor you need to create a variety of meals without breaking the bank.

5. Canned Goods: The Unsung Hero

Canned goods are a staple in my kitchen. They offer consistent quality, low prices, and a long shelf life. Plus, they’re great for backup when fresh ingredients are low. Some key canned items to keep on hand are:

- Pinto Beans

- Crushed Tomatoes

- Tomato Paste

- Tomato Sauce

- Boiled White Potatoes

- Herring or Sardines

- Tuna

- Fruit Cocktail

- Peaches

- Pears

- Broth or Stock

These ingredients can help you create filling and versatile meals on a budget.

6. Where You Shop Matters

The store you shop at can make a huge difference in food prices. Here’s how to stretch your budget even further:

Bulk Stores: Invest in a membership at places like Sam’s Club, Costco, or BJ’s. The $100 yearly fee is usually paid for in savings after just a few trips. Protein, especially beef and fish, is almost always cheaper in bulk stores.

Walmart and Aldi: These stores are great for extras like frozen veggies, fresh produce, dairy items, and baked goods. Their prices are hard to beat!

Hope this helps and feel free to reblog or comment with your own tips and tricks!

Stick to Your List: One of the easiest ways to overspend and waste food is by shopping without a plan. Make a list, and stick to it. This will help keep your budget in check and prevent unnecessary purchases.

By following these steps, you can keep your food costs down while still eating healthy and delicious meals. The key is planning ahead, shopping smart, and keeping a well-stocked pantry!

[hairupintheair]

Trolls Cookbook Text

Troll Slaw

Ingredients

-9 Trolls, shredded -2 pounds of green cabbage -1 Teaspoon Caraway seeds -3 cups of mayonnaise -2 tablespoons white vinegar -1 clove garlic, minced -1 teaspoon dijon mustard -2 carrots, grated (1 cup)

Directions

In a large bowl, toss Trolls with 1 tbsp salt. Cover with ice water, refrigerate for 1 hour. This will preserve their color.

Drain the chilled Trolls, then squeeze in a towel to absorb any excess moisture. While simple, this is the most important step. The dressing will coat much better to a dry Troll.

Return to the large bowl. Stir in carrots and toasted caraway seeds. Add dressing and stir well.

Filet of Troll

Ingredients

-1/2 lbs filet of Trolls, trimmed and tied -5 tablespoons unsalted butter -1 tbsp salt -1 tbsp pepper

Directions

Preheat the oven to 451 degrees F. Place the Trolls on a sheet pan and pat them down. Use your hands to spread the butter over them. If they laugh, don't be alarmed. Trolls are ticklish by nature. Sprinkle the sale and pepper, evenly.

Roast in the oven for exactly 24 minutes. Remove the trolls from the oven, cover them tightly with aluminum foil, and allow them to rest at room temperature for 20 minutes. Remove the strings and slice the filet of trolls thickly.

Beef Trollganoff

Directions

Slice trolls against the grain into 1 inch strips. Trolls may lose color when you begin slicing. This is normal.

Cook Trolls using same skillet until brown. Heat to boil; reduce heat. Cover and simmer for 15 minutes. Stir into Troll mixture. Serve over noodles. Enjoy!

Ingredients

-1 1/2 pounds Troll -8 ounces day-old mushrooms, sliced -2 medium onions, thinly sliced -1/4 cups margarine -1 1/2 cups Troll-flavored broth -1/4 teaspoon salt -1 teaspoon worcestershire sauce -1/2 cup all purpose flour -1 1/2 cups sour cream -3 cups cooked egg noodles

Spicy Tuna Troll

Ingredients -5 cups sushi rice -2 sheets dry seaweed -3 tbsp white sesame seeds -4 lbs sushi-grade Trolls -1 cup mayonnaise -1/4 tbsp of dry chili pepper

Directions

Chop trolls and mix with mayonnaise and chili-pepper. Put a sheet of seaweed on a mat. Spread a portion of rice on top of the sheet. Sprinkle sesame seeds on top of the sushi rice. Please a portion of troll mixture lengthwise on the rice. Roll the mat, pressing forward to shape the sushi into a cylinder. Firmly press the mat and remove it from the sushi.

Cut the rolls into bite size pieces. Enjoy!

Jellied Cassetroll

Ingredients

-1 box of gelatin mix -12-17 Trolls -16 oz of sour cream -8 oz whipped topping -2 cups boiling water

Directions

Dissolve gelatin mixture in boiling water for 2 minutes. Add Trolls, chopped. Blend mixture with a hand mixer until the Trolls and gelatin have adequately mixed. Place in the fridge for 2-3 hours or until the gelatin mixture sets half way.

Lightly fold in the sour cream and whipped topping. Pour the entire mixture into a mold of your choice. This is where you get creative! Troll Hair molds, Trollstice molds, a mold for every occasion!

Fruity Troll Roll

Directions

Mix all the ingredients except chocolate in a large bowl. Stir thoroughly and place on a foil covered tray. Refrigerate until needed.

Form into two logs, using greased hands. If Troll hair protrudes from log, don't worry. This is great for presentation and adds a bit of color to the dish!

Melt chocolate while logs chill. Once melted, pour over logs. You may notice a few shouts or screams when you begin pouring the chocolate. This lets you know the chocolate is the perfect temperature! Chill the logs in the fridge.

Slice with a serrated knife to serve.

[eyeofnewtblog]

Things that happen at home:

So, I jokingly ask all my regional drivers to bring me “genuine New Mexico green chili, none of that Pueblo nonsense” (realistically Colorado is Not Great about green chili specifically because there’s no actual Heat involved, but Pueblo does have a decent flavor)

My regional driver about to go down to Albuquerque and I’ve asked nicely if he can bring me back Real Green Chili: NO! You like mouth on fire shit and I am NOT on board with that! I’m going to have to taste it and your taste is awful!

Me: but if you have a scoop of vanilla ice cream with the hottest chilies you can imagine, it’s actually a really good combo

Regional driver:…NO. What. NO. What the fuck?

Me: No seriously one ghost pepper per cup of vanilla ice cream, it’s legit delicious.

[calabria-mediterranea]

Calabria, the toe of southern Italy is one of the country’s least-known regions and probably the most underrated one.

Calabria is best known for its beautiful sandy beaches along the Tyrrhenian and the Ionian Sea, and its dramatic cliffs, coves, and rock formations: 800 km of coastline, stunning turquoise waters and green hills adorned with olive, orange, and lemon trees.

The heart of the region offers a pure and unspoiled scenery, comprised of thick forests, dotted with canyons, streams, and waterfalls and three national parks: Aspromonte, Pollino (UNESCO heritage site), and Sila.

The warm weather, the wild and mysterious nature, the strong and genuine flavors of local food and the vestiges of its ancient origins, when it was a colony of Greece, make Calabria an ideal destination all year around, without the long-haul flights of more exotic destinations.

Art lovers cannot miss the famous Riace bronzes, that were found in the Ionian Sea near Riace in 1972 and exhibited in the National Museum of Reggio Calabria. These beautiful statues, probably two warrior heroes larger than life-size, are a fine example of classical Greek sculpture.

Reggio's ancient history predates the Greeks, who settled this strategic location at the exact center of the Mediterranean in the 8th century BC. They called their colony Rhegion, which was subsequently Latinized by the Romans and transformed through the ages under the area’s various rulers.

In Reggio Calabria, the lungomare or waterfront is a great place for a stroll, either down at beach level or along the upper promenade, which flanks what is commonly referred to as Via Marina, a pair of north-south coastal roads laid out in boulevard style. The approximate two-kilometer strip of land between serves as a lovely city park the length of the downtown area.

Stately mansions face this public garden and the strait beyond.

The seafront elegant, panoramic promenade lined with palm trees, with its views across the Messina Strait, which divides the Italian peninsula from the island of Sicily, to Mt Etna is one of the most atmospheric places for a walk.

Capo Vaticano is considered one of the 100 most beautiful beaches in the world: a long beach of fine sand with crystal clear waters, surrounded by ancient trees.

Tropea, a puzzle of lanes and piazzas, is one of Calabria’s most attractive towns. It is set in a dramatic spot on a cliff where the houses seem to blend into the rock. Tropea is famed for the spectacular sunsets, between the cliff and the rocky promontory with the church of Santa Maria dell’Isola.

Stacked high up on a sea cliff, there is Pizzo with its unique Church of Piedigrotta, entirely carved out of tuff stone.

Chili pepper, ‘nduja and Tropea onions are the first ingredients that come to mind when talking about Calabrese cuisine.

Calabrians love chilli peppers and they add it in everything, from pasta to ice-cream! Every September, the “peperoncino” festival takes place in Diamante to celebrate its locally produced food.

‘Nduja is the Calabrian version of salami. A spicy, spreadable cold cut with chilli peppers (of course) and spices.

Tropea’s red onion is known for its mild, sweet flavour. In fact, these onions are so famous that cipolla di Tropea has become a Calabrian symbol.

Follow us on Instagram, @calabria_mediterranea

[cannibalchan]

low cal instant noodle brands

Ranked by my PERSONAL PREFERENCE

RECIPE FOR UNDER 400 CAL PAD THAI BELOW!

6. Squiggly Knife Cut Noodles - Trader Joes

Ok, this is biased because i am not a big fan of rice noodles because they're just slimy and it feels like eating a really long booger. But, if rice noodles are your thing- go ahead. These noodles are very mild and I had to add Sriracha to give it some kick but I still didn't like them. But, at 310 cals a pack and it was just ok, and trader Joe's is not cheap. I wouldn't recommend.

5. Instant Beef Pho - Snapdragon

These noodles are really yummy! They come w/3 flavor packets, though, they are a little bland. I usually mix in some sirarcha and a little bit of hoisin for some extra flavor. The noodles are very light and so is the broth! (These don't even compare to real Vietnamese pho so don't give your hopes up.) At only 220 cals per bowl, it's a very filling and yummy meal. (veggie/chicken ones may have less, but I've only ever eaten the beef ones) The only downside is that they STINK.

4. Shin Ramen Light - Shin Ramen ig idfk

A CLASSIC! Shin Ramen Light has no huge differences from regular Shin Ramen and less sodium. At 330 cals (regular ramen is 550 CALS PER PACK!!!), it's a great replacement for those spicy ramen cravings you can't kick.

3. Tingly Chili Noodles - Momofuku

RECIPE FOR PAD THAI!!!

These noodles are so so so yummy, they burn so good. When I tried these noodles, I knew it was missing something so here is a free recipe for some yummy, super easy Pad Thai noodles :]

Noodle pack - 330 cals

1/2 tbsp PB - 45 cals (depends on what PB you use)

1/2 tbsp hoisin sauce - 18 cals

Cook the noodles as instructed, keep about a 1/4 a cup of the noodle water after your done cooking. Add the chili, hoisin, and PB to the bowl, and mix well until it becomes thick. Top with green onions and crushed up peanuts and enjoy.

TOTAL CALS = 393 (under 400 cal Pad Thai!!! I'm a genius ik)

2. Tofu Shitaki Ramen - House Foods

At only 100 cals, it is totally worth it. Alongside the fact it's very low in sodium, the broth is very yummy and the noodles are very soft. And you can add boiled eggs, Sriracha, greens, and sides to give you a yummy and fulfilling meal under 200 cals that will keep you full for a long time!!!

AND FIRST PLACE GOES TO...

1. MI GORENG RAMEN - INDOMIE 🏆

While a bit higher in calories, you will not find any other noodles this flavorful with such low cals. My absolute FAVORITE! These are the best OMAD ever and they're absolutely delicious. These don't need anything to compliment them, they shine completely on their own. I had these when times were rough and with a cold diet coke to go with it, it's absolutely undefeatable- while still under 400 cals. (1 package is 380)

I hope you guys like this :3 lmk if you have any other cravings cuz I write low cal recipes for all kinds of stuffz, and thank @angelonempty for the idea! Lmk if you guys try any of these and if you like them. Stay safe angels <3

[piratecaptainscaptainpirates]

for the fic title ask game: sour green apple 😁

Oh Danny. Danny I love this one.

So Ed and Stede run neighboring stores in a strip mall, alright? Ed's got this cute little tattoo parlor that's so popular he always books like three years out, and Stede runs a candy shop. Stede being Stede, though, he's always working on coming up with fun new flavors and adventurous new offerings. Ed is absolutely obsessed with his earl grey tea flavored fudge, and he even adds items (like the chili-spiced chocolate bites) based on what he thinks Ed might enjoy. Ed always spends his lunch break chilling with Stede and trying candy that Stede never lets him pay for.

Stede's been working on making some super sour candies. Things that'll put Warheads to shame. The kind of sour candy you have to put warning labels on and people buy for dares and you can't legally sell to minors. That kind of sour candy. Ed's been trying the prototypes, and he's got a great poker face, so for some reason he's got it into his head that if he can impress Stede by being unflappable in the face of this ultra-sour candy, then Stede will want to date him. He's actually pretty sensitive to sour candies, so he usually has to go spend a few minutes in his office crying and eating ice cream from his mini fridge to soothe his poor tongue, but it's all worth it to know soon Stede will be able to kiss it better.

But one day. Stede's got The Item ready. It's a little sour green apple flavored hard candy, because that's Ed's favorite artificial candy flavor. Stede says that if it's as sour as they're hoping, then Ed has to squeeze him into his tattoo schedule. Ed raises his own bet that if it's not, then Stede has to go on a date with him. (yeah they both think they're being really subtle. Stede's probably planning for his tattoo idea to be "Ed will you go out with me?" in a flowery script across his entire chest.)

So Ed steels himself, he pops it in, and oh no. Oh no it's very sour. Like, it's sour sour. Ed doesn't remember what the world was like before this kinda sour. He is changed forever. He's sweating. He's trying not to audibly whimper. Stede is looking at him with this adorable cheerful face and he tries to give him his best blank expression.

"It's not bad," Ed says, tears starting to stream down his cheeks. "Could be worse. Dunno if I'd call it sour, I'm fine"

Stede raises his eyebrow. "Oh, damn," he says. "I just remembered I forgot to put the sour additive in."

Ed goes from 😅 to 😠, Stede starts laughing and says he KNOWS it's super sour, Ed's not fooling anyone, Ed spits it out and Stede feeds him ice cream to help soothe his poor tongue. Stede says he feels bad that he hurt Ed with his devil candy...so they both win. It's kind of exactly what they both wanted, obviously, and Ed's already planning matching first date tattoos for them. His whole mouth tastes like sour green apple for the rest of the night, but y'know what? Worth it.

Send me a made-up fic title and I'll tell you what I'd write to go with it!

[arabriddler]

recipe — green mango salad

it’s more like a sauce but anyhow. Great to eat with things. I love it most with rice and it’s very summer-y. I grew up around a green mango tree and I’m very fond of them. Got some green mangos today from my aunt and decided to make this. It’s very simple

( it’s green mangos season! )

What you’ll need :

• two green mangoes

• one onion

• lemon juice ( great if you have fermented lemon juice. Idk about western farmer’s market but I do get it from the farmer’s market. I think you can also make it at home. I prefer it over regular lemon juice it’s more flavored )

steps :

Cut up the mangoes and the onion. Make sure to peel them first. It’s okay to cut them in any way or size because we’re going to blend them anyways.

Step 2. Blend the mango and onion with some lemon juice and salt, and vuallah!

Notes : it’s not always this color I had a lucky onion today most of the time it’s more yellow/orange but it’s fine. another note : for some spice you can add chili powder

[featherlesswings]

I just realized there are probably lots of you out there who don’t know how to cook, or struggle with “there’s nothing to eat” idling. And especially with finding enough food to eat for what little money you have, in these trying times.

Pending the expected price gouging from the new regime here in the US, here are some suggestions.

Cabbage! It’s cheap, for a LOT of food. Usually under $1 per pound where I live.

Eggs, depending what’s Going On Outside 🙃

Avocados are pretty inexpensive, and you can get 2 servings out of each one. They’re roughly $1 each here. If you have ramen, throw 1/4 to 1/4 an avocado on top of each serving, to make it more of a meal.

Rice is your best friend. You can add it to a lot of things to make more food. Honestly, a can of black beans, seasoning, and some rice, mashed together, makes great veggie burgers.

A small bag of flour, even if you don’t know how to bake. If you have grease left from cooking meat, you can make gravy. Broth or boullion + water, or milk is the only other thing you need.

If you don’t already drink tea, you can get a box of 20 tea bags of whatever flavor interests you, for not very much, and make a cup whenever you want something different to drink. Floral herbals are especially tasty even without sweetener. You can add ice, if you want something cold.

Tofu tends to be cheaper than meat, nowadays, at least where I live. There are lots of great recipes for flavoring and cooking it in ways that are yummy. You don’t have to be vegan to eat it, it’s just a nice, healthy protein in general. Throw some cheese on your tofu, I don’t care.

Check your local “International” section, because some things could be cheaper than the kind aimed at locals. For me, a lot of the stuff in the Hispanic food section is like half the price of the “white people kind.” I just recently learned how to make Sopa de Fideo, without knowing what it was until I saw the pasta cost $.50, and looked up recipes. It’s delicious and incredibly cheap for a LOT of food.

In a pinch, you can make soup out of almost whatever you have left in your space. My grocery money is a day late today, so I made “scrap soup” out of the last bit of cabbage, some minced carrots, leftover chili ramen seasoning, peanut butter, and the last handful cheap dried gnocchi I had left from last week.

Cheap Lazy Vegan and FitGreenMind on YouTube both have great inexpensive recipes. Also the podcast Eating While Broke, while not usually focused on the recipes, always has one or two “this is what I ate when I was poor” recipes, which they cook and then eat together. I’ve found some interesting ideas from that show!

Here are some recipes I’ve thrown together and liked lately:

*Fraggle snack*

Cucumber

Radishes

Mayonnaise

Worcestershire

Lime juice

Cilantro, chopped

Ramen flavor packet

Uncooked ramen, crushed

Use vegetable peeler or mandolin to slice cucumber & radishes. Mix together mayo, Worcestershire sauce, lime juice, & cilantro, and a teaspoon of ramen seasoning, toss with vegetables. Top with crushed ramen.

*Version 2* :

Packet tuna

Maybe a teaspoon of anchovy paste

1-2 Tablespoons mayo

Lime juice

Nutritional yeast

Half avocado

6-8 inch cucumber

2 radishes

A handful of walnuts

5-8 saltine crackers

Mix tuna, mayo, lime juice, anchovy paste, and a sprinkle of nutritional yeast to taste in a bowl. Use a vegetable peeler or mandolin to slice cucumber and radishes, add to tuna mix. Cut avocado into cubes, add to bowl, stir intil combined. Chop or crumble walnuts and crackers on top.

*Crab salad*

2-3 green onions, chopped

2-3 radishes, diced or slivered

1 carrot, shredded

Snack pack of imitation crab

Half an avocado, diced

1 tablespoon kewpie mayo

2 tablespoons chive & onion cream cheese

A dash or two of Worcestershire

Cooked white rice

*Faux Congee*

1/2 - 1 c day old cooked rice

2 c water

1 1/2 teaspoon chicken Better than Boullion

Pepper, paprika, onion powder, parsley, powdered ginger : to taste

2 T sweet onion, minced

2-3 T shredded leftover chicken

One egg

Half an avocado (topping)

Heat water to boiling in a small to medium pot. Stir in boullion until combined, then add rice and break up with spoon. Season to taste, add onions, and cook until onions are cooked and broth is thickened/rice have swelled and split. Add shredded chicken, return to boil, and crack in raw egg. Cover, wait until top of egg turns white, remove from heat. Serve with avocado on top.

Alternatively, you could toss in minced or shredded carrots at the same stage as the onion, or replace the chicken with protein of choice.

*Potato soup*

2 cups water per person (or broth)

1 cube boullion per cup water (omit if using broth)

1 large potato per person

1 large carrot per person

1/8 vidalia onion per person

1 T butter per person

1/4 c milk per person

1/4 c ham per person

1-2 slices bacon, cooked & crumbled, per person

1/4 c peas per person

2-3 bay leaves

Dried parsley

S&p to taste

Bring water to boil in an appropriate sized pot, add bouillon cubes, carrots, & onions. Simmer for 10-15 minutes, add potato, butter, & seasonings. Continue to simmer until potatoes & carrots are tender, add preferred meat, peas, & milk. Simmer 5 minutes more, serve.

[robustcornhusk]

green beans, except not makes two servings Ingredients

Beans * 8 oz dried beans, cooked & liquid reserved, or 2 cans of beans, rinsed; split into 'most of it' and 'about a half cup of beans'

Pita Croutons * 2 pitas * 1 tbsp olive oil * 1 tbsp za'atar * 1/2 tsp salt or so

Herb Puree * reserved beans from above * 1 bunch cilantro, bottoms cut off, about 30g * 1 bunch flat parsley, bottoms cut off, about 30-45g * feel free to add a bit of olive oil

Green(i) Tahini * fuck, i don't know. i made this a few days ago and had leftovers * 60g ish tahini * more cilantro and parsley, around 30 g or so * about a half lemon of juice

Optional - Chili Oil * 1-2 tbsp olive oil * 1-2 tsp chile flakes

Unusual Tools * food processor

Procedure

Oven at 400f, convection on if you have that option.

Beans: Put all the beans, aside from the reserved half cup, into a pot. If you cooked them from dry, include enough of their cooking liquid to cover; if you used canned, add water to cover. Turn on the heat and let it simmer and soften while everything else happens, about 15 minutes. Add salt to taste.

Pita Croutons: Rip the pitas in half, then rip into little croutons. Toss ripped pita in a bowl with olive oil, za'atar, salt, pepper until mostly evenly coated, then spread them out on a baking sheet. Cook for 8-10 minutes with convection, 10-12 without convection.

mine are burnt because i did like 11 minutes with convection. so don't do that.

Herb Puree: Put the reserved half cup of beans, the cilantro, and parsley into food processor. Puree, adding enough water that it loosens up a bit. Add salt to taste, but go light; you could also add some olive oil and it'd be great. Put it aside in a bowl and halfassedly clean the food processor.

Green Tahini: Put tahini, herbs, lemon juice in the food processor. Puree, adding enough water that it loosens up. Add salt & more lemon juice to taste. It's easier to pour it onto the food if you put this one in a bowl, too.

the real pro move would be putting it in a squeeze bottle but we all have lives to live and i hate cleaning them

Chile Oil: In a small pan or pot, heat up the oil for a minute; add in the chile flakes (they should quietly but audibly sizzle), stir, turn off the heat.

Back to the Beans/Plating: The water should be largely cooked off at this point, and the beans soft; some may have exploded. Turn off the heat. Mix in the herb puree, check the flavor -- salt? lemon? some black pepper?

Divide the beans into bowls (or into bowl/storage), then put half the tahini on each; try (or not) to be fancy. If you made chile oil, drizzle that on now. Cover up any ugly globs of tahini with pita croutons, and put the rest of the croutons on the side.

[beautyandlifestyleblog86]

One great soup recipe that can help promote a healthy bacterial balance in the gut is a homemade kimchi soup. Kimchi is a traditional Korean fermented vegetable dish that is loaded with probiotics, which are beneficial bacteria for the gut.

Here's a simple recipe for Kimchi Soup:

Ingredients:

- 2 cups of kimchi, chopped

- 4 cups of vegetable or chicken broth

- 1 block of tofu, diced

- 2 cloves of garlic, minced

- 1 tablespoon of soy sauce

- 1 tablespoon of sesame oil

- 1 tablespoon of gochujang (Korean chili paste)

- 1 tablespoon of rice vinegar

- Green onions, sliced for garnish

Instructions:

1. In a large pot, heat sesame oil over medium heat. Add minced garlic and sauté until fragrant.

2. Add chopped kimchi and cook for a few minutes until it starts to soften.

3. Pour in the broth and bring to a simmer.

4. Add diced tofu, soy sauce, gochujang, and rice vinegar. Stir well to combine.

5. Let the soup simmer for about 10-15 minutes to allow the flavors to meld together.

6. Taste and adjust seasoning if needed.

7. Serve hot, garnished with sliced green onions.

Enjoy this delicious and gut-friendly Kimchi Soup for a healthy dose of probiotics!

[nerianasims]

We can afford bison meat to help me through this anemia -- thanks, Grandpa Joe!

Bison meat has more than twice as much iron as beef. Unfortunately, it's also very lean, which means I haven't figured out how to make good burgers from it. I've been eating them, because I need the iron, but it's not the most enjoyable thing. I've had great bison burgers at restaurants, but they grill them and honestly I've always had some trouble figuring out burgers.

So! This weekend, we're gonna make bison chili. Not with my normal 5 billion spices, because while I now have the energy to cook something very simple, I'm too tired for that. But a chili seasoning packet will be fine. The leanness of the meat should not be a bad thing in chili.

Also! Dark chocolate has a whole lot of iron in it. Like all plant-based iron, it's not as bioavailable as meat-based iron, but it is still good. I always have dark chocolate on hand, but usually not super dark. So my husband's also picking me up an 85% dark chocolate bar. I've had 100% dark before, and I did like that, but it was very high quality chocolate (Domori), and I don't trust that I'd be able to eat any from a brand that's not so fancy. 85% will be good. And, of course, I will have a leafy green salad.

Everything I've been eating for the last few days (minus flavorings and oils) has either contained iron or been something that helps absorb iron. It is working. I can't wait until this is entirely done, though.

[ripeteeth]

Hi!! First: congrats on becoming a sommelier! And relatedly, for the three q’s meme, in your opinion:

1) Best bottle of white and/or red under $50

2) best bottle of white and/or red under $30

3) the wine that’s tickling your fancy the most right now

Thanks! And god, it’s so hard to single it down to best, but here are some that I’m loving right now!

1. Under $50

2020 Au Bon Climat Sanford & Benedict Vineyard Pinot Noir, Sta. Rita Hills, California

As a general rule, I don’t think you can ever go wrong with Au Bon Climat. A truly iconic winery founded by the legendary Jim Clendenen, Au Bon Climat has been instrumental in influencing the style of California Pinot Noir away from the overly jammy and blowsy big fruity alcohol bombs to something a lot more refined and elegant, similar to those made in Burgundy. In fact, Au Bon Climat is the only winery where I belong to their wine club and get regular shipments, all because I’ve never had a wine I’ve disliked from them, but I have had many I love. They’re my go-to for introducing someone to getting more serious about wine, and this particular Pinot is a beautiful example from a famous vineyard in Sta. Rita Hills, Sanford & Benedict, and from a parcel of vines over 50 years old, imparting a ton of flavor and character. I get notes of cherries and rosemary from this.

2. Under $30

2022 Greywacke “Wild Sauvignon” Sauvignon Blanc, Marlborough, New Zealand

I’m a complete slut for New Zealand Sauvignon Blancs. Truly, they are just SO fucking good. Sauvignon Blanc is such a fun vibrant grape and the NZ climate brings out the best in it, with a moderately cool climate that preserves the acidity well, but also with a lot of sunlight that brings out notes of tropical fruit, green bell pepper, and jalapeño. (One of my favorite wine facts is that Sauvignon Blanc grapes have pyrazines, which are the same aromatic chemicals that give bell peppers and chili peppers like jalapeño that characteristic green vegetal flavor. So there’s a good reason you’re tasting these things in wine, even if the peppers have never been in the wine! Science, baby!)

My current favorite is 2022 Greywacke “Wild Sauvignon” Sauvignon Blanc, Marlborough, New Zealand. It’s vibrantly green and lush and tastes almost athletic to me. Lots of papaya and green mango, something grassy and herbal, this is a perfect summer wine. I like to bring it down to the beach near my dad’s place and just drink it all day at the lake. I think Total Wine frequently carries this, so it shouldn’t be hard to find.

3. Wine tickling my fancy most!

2019 Left Foot Charley, “Gitali” Blanc de Blancs, Old Mission Peninsula, Michigan

If there’s something to know about me, I’m deeply passionate about Michigan wines. Michigan is where I grew up, not far from the Fennville and Lake Michigan Shore AVAs (American Viticultural Areas) and all of this pursuit of wine knowledge is in the hope of starting my own vineyard and winery there. Michigan has always had some great sleeper wines that you can get for a goddamn steal, since many people aren’t aware of how good they can be (to be fair, there is also a lot of really really bad wine), and Left Foot Charley is one of my two top favorite producers in the state (the other being Mawby). These two producers are really serious winemakers and they fully believe that Michigan is ideally situated for becoming the sparkling wine capital of the U.S., something I fully agree with and support. That said! This is a really delicious dry sparkling wine made from Chardonnay and in the traditional method, which is the same method used in making Champagne. The bubbles are very delicate, small, and explosive, and it has beautiful notes of yellow apple, toasted brioche, and yellow cherry.

[jeannereames]

Corn Soup weather

We're getting our first freeze this weekend, and my brain turns to favorite winter foods. Not a huge soup person, but I have an amazing chili recipe, and a very good corn soup recipe. I'll share the corn soup recipe here, as it's pretty easy (compared to the chili, which is a witch's brew of ingredients/spices).

Traditional Great Lakes Corn Soup has three main ingredients: lyed corn, (hard) beans, and meat stewed slowly in broth--with about a million family variations. Ha. Traditionally, the meat was venison, and leeks/green onions (or other onions were added), plus some herbs. Any hard bean will do, but I prefer red beans or Appaloosa beans for color. Below is how I make it. You could make a meatless version by dumping the meat and using vegetable broth. I HAVE made this with venison and IT IS AWESOME (much better than the pork version).

Additionally, lyed corn = hominy = posole. What it's called varies, depending on where you live. It's best to get dried hominy, not canned, but if you're in a hurry (as I often am), canned hominy will do. Drain it to get out the excess salty fluid! White is preferable to yellow (sweeter), but purple/blue makes a fun variation.

Below assumes dried goods, but if you want to "cheat" and use canned goods, 2 cans hominy for every 1 of beans.

Native Great Lakes Corn Soup

1 lb. package of dried lyed corn/hominy/posole

8 oz. dried dark red beans, or Appaloosa beans (I grow my own)

1 large onion or 2 leeks or 6-10 green onions (depending on size)

1 lb package bacon, fried crisp to crumble (can be excluded)

1/1.5 lb. salted pork or (healthier) pork loin cubed; (venison if you can get it--if so, drop the bacon)

pork stock or other broth

seasoning: salt, pepper, savory, thyme, garlic, sumac, (rosemary)

YOU MUST soak the corn and beans overnight. For the uninitiated, if you don't do this, they'll break your teeth. Then cook both for c. 2 hours before you start on the soup. Both must be soft! (This is why I sometimes cheat and use canned, but it's never as good.)

While waiting for the corn and beans, using an iron skillet (best!), fry the bacon, nice and crisp, then sear the pork in some of the retained bacon grease (don't cook through). Also sear (but don't cook through) the onions/leeks/green onions.

Once the beans and corn are ready, drain and dump into a big crock pot along with the pork and onions. Pour in enough stock to cover well.

Add herbs. My amounts vary, tbh. Don't overdo the salt, pepper, or garlic. But go wild with the savory and thyme (1 tbsp each [fresh] is common for me). I consider both essential. Sumac is also great if you can get it (maybe 1/2 tbsp). Be careful with rosemary or it'll overwhelm subtler spices. You can leave out if you don't like it. But I taste as it cooks and add more of whatever seems missing.

Set your crock-pot to high for about 45 min--just enough to get it good and hot all through--then reduce and let is simmer on low for 3+ hours. Add stock as you need. Like good chili, this is better cooked long and low than hot and fast. Flavors need to mingle.

Add most of the bacon near the end, mix well, and be sure it's got about half an hour to mingle.

Serve with more bacon sprinkled on top + good bread to soak up the broth. Sourdough is recommended.