#the amount of frozen meals that have garlic and onion powder added in for NO REASON. please i just want to eat 🧍‍♂️

[jtbb]

parosmia affirmations my mint toothpaste tastes regular and normal and not at all like moldy meat 🙏 the smell of rotten onions actually accentuates this delicious quesadilla 🙏 i can exist within a 5 mile proximity of somebody frying eggs 🙏 i still remember what garlic used to smell like 🙏 etc

[fox-bright]

Watching the H5N1 stuff get worse and worse--I'm hoping we have until late next year before it goes reliably human-human, but it wouldn't surprise me if it was this winter--and not being able to do much makes me anxious, so I've been composing lists of stuff to do. I keep thinking, if this were August, 2019, and I knew covid was coming, what would I prepare? If this one goes off like the scientists think it might, it'll be much worse than covid.

Right now, I'm concentrating on food. My plan is to have enough hunker down supplies by mid-September that if things go bad in the normally-scheduled October-February flu season, we'll be okay simply not leaving the house at all. There are only two of us here now, and if things go bad there may be as many as four (as I have two separate friends I'd push hard to come stay here with us), so I need to make sure we have 4 meals x howevermany days I choose. I'm building up to six months, but I'm beginning the plan at three. While a lot of Serious Prepper lists have pretty generous caloric allowances, the MFH and I eat pretty light, and we're both smaller than the average adult human, which does give us even more squeak room here.

We started out with dry staples--bread flour, AP flour, semolina, rice, beans, pasta, lentils, powdered milk--though I have still to get powdered eggs (I'll dehydrate those myself), more dry beans (I'm going to use up a lot of what we have when I do my canning run for the winter, and so far I haven't been able to get my hands on kidney beans in any decent amounts), quinoa, and one more kind of pasta. Right now we have about 2/3 of what I'd want; we'll be holding things at this level, replacing staples as we use them, and if things look more serious we'll do another big shop and give ourselves additional stock of the AP flour, the bread flour, the rice (which we already buy in 40-50 lb bags anyway, we're Asian), the dry milk.

Then there's the perishable stuff; yesterday, the MFH and I took advantage of some very nice sales and got seventy pounds of meat for two hundred and twelve dollars. Beef brisket for stew, pork butt for sweet molasses chili, ground beef for hotter chili, pork loin for white bean soup. Still have to get chicken (which was pretty much sold out at our bulk place) for chicken soup (to be pressure canned), chicken and mushroom cream soup (to be vacuum-packed and frozen).

Very very soon it'll be time to harvest my leeks and my butternut squashes, for leek and potato soup (either finished with cream, blended to a smooth-ish consistency and frozen, or *not* blended down, and just socked away in pressure-canned Ball jars without the cream added; will it take me longer to thaw it, or to take my immersion blender to the hot individual meals later on?) and canned butternut for baking with or making soup or chili or making pasta sauce.

I might can a bunch of just potatoes, too, to keep 'em shelf stable (plus that front-loads a lot of the work of producing a meal later).

So I need to buy onions and carrots and potatoes and celery and garlic and mushrooms and corn, cream, red wine, tomato paste (because my vines got blight this year, sigh--I've managed to can one single run of tomato sauce and that's IT), ten dozen fresh eggs to dehydrate and powder and store in the fridge in case of egg shortages, several pounds of beans to be thrown into the chilis and...hm...fifteen pounds more, twenty pounds more, to have on hand? And then for non-canning purposes we'll need butter, oil, white vinegar (I've used a lot of it for pickles this year), various Asian food staples like black and rice vinegars, oyster sauce, black mushrooms and so on. As for pre-made, mass-produced foods, I'll probably make another post about them later.

While this is more than I'd generally stock in a single season, I do generally put about 100 quarts of home-canned food by a year, and I never keep less than 75-100lb of flour on hand anyway because of how frequently I make bread. So though it sounds like a lot up front, it's not hoarder level; everything I stock will be eaten, some of it pretty much immediately (the beef stew is so good). And putting it all by now means that we'll be less of a burden on our community safety net, if push comes to shove. When the covid pandemic hit I had dozens of jars of food on the shelf already, which gave me a little peace when things were looking scary. We were able to share some of our stores with people who hadn't had the great privilege of long afternoons spent seeing to the personal stores. That's a better option, to my mind, than needing to panic-shop right as things start getting a little wild.

Basically, if things go bad, we'll have food for a while. And if things don't go bad, we'll have food for a while. It's win-win. And it keeps the floor under my feet when I'm feeling unsteady, to be able to sneak down into the cool, still basement and look at row on row of gently gleaming jars of food security.

[jakey-beefed-it]

3 Kingdoms Chicken Recipe

This one's a little more involved than burrito glop, but I'm up to making it most nights and I'm a depressive lump who can barely drag himself out of bed half the time so it's gotta be relatively low-spoons, right? Right.

First things first: the name is a joke. It's got nothing to do with the 3 kingdoms period in Chinese history. Instead it's because the dish includes chicken (animalia), lots of veggies (plantae) and mushrooms (fungi).

You will need:

rice and a means of making rice

a big pot

a pan (if you've got non-canned chicken)

boneless chicken breasts, thighs, or canned chicken

butter or sesame oil

cream of mushroom soup concentrate

chicken broth

bok choi, broccoli, carrots, mushrooms of your choice.

seasonings of your choice.

My seasonings:

powdered garlic (lots)

onion flakes (also lots)

soy sauce (not as heavy as the garlic but not light)

kitchen bouquet/maggi (a modest amount)

fish sauce (a modest amount; like a single 'bloop' per can of soup. you can sub with oyster sauce if you've got that instead; both are good, if a bit different end results)

lemon juice (added in to cut the flavor if it gets too heavy/dark, to taste)

pepper (as desired)

sesame seeds (as desired)

chilli powder (as desired; I go light, you do you)

Prep:

Chop up your vegetables (and mushrooms if they're not pre-cut)

Defrost your chicken, tenderize it such that it's relatively flat and will cook more evenly.

Cooking:

Dump the can(s) of cream of mushroom concentrate into the big pot. Add about half a can's worth of chicken broth per can you're using. Set the burner to a low-ish heat, like 3 to 4.

Add your seasonings to the soup, stir thoroughly. Add your vegetables and turn the heat up to 4 or 5. Cover so it heats up faster, but leave the lid off once it's bubbling well so some of the liquid can boil off.

Make your rice. I recommend about a cup of rice per person you're serving, but maybe you really like rice and want to make loads of it. Don't let me stop you. Minute rice is fine, but you can literally use minute rice proportions (one cup water per cup of rice) to make basmati rice in the goddamn microwave if you don't have a rice cooker. Feel free to add a bit of ginger if that tickles you. I don't always, but sometimes I'm in the mood for it.

Heat up the pan, add a thin layer of sesame oil OR throw a pat or two of butter in and make sure it melts and covers the whole pan. Or do both, fuck, do what you want; rules are made up. Lay out your chicken breasts or thighs and sautee them, flippin' 'em and cutting them open as necessary to ensure they're thoroughly cooked.

Note: There is no such thing as 'medium rare' chicken. That is how you get food poisoning. Don't do it. Cook your chicken all the way through. No more pink should be showing. Love yourself, love your family, cook your food thoroughly.

Serve rice, serve chicken, pour soup/veggies over both. Eat it with a knife and fork unless you're the sort to pick up pieces of chicken and just tear them apart with your teeth.

Alternately, if you're not feelin' it, you can just throw some canned chicken in the pan for a bit, or even directly in with the soup and veggies and serve that over rice. If you're cooking for yourself, just throw it all in one big bowl, eat your fill, and put any leftovers in the fridge for later.

You can also cut up the chicken into chunks if you're gonna eat it with chopsticks, or if you just like it better that way. Ideally you sautee the breasts or thighs whole, then cut them up after they're cooked (they're juicier that way) but you can cut 'em up and then fry 'em if you like, make yourself happy.

This one has a lot more prep time involved (mostly in remembering to defrost the chicken, then tenderizing it, and in chopping up veggies) but you can cut corners by using pre-chopped frozen veggies and/or canned chicken. It's not as good, but it's still pretty great compared to the alternative depression meal of like, a whole sleeve of saltines or a few pre-cooked hot dogs.

There are no hard and fast rules to seasoning. I like to add it as I go, sampling the broth and judging what it needs more of. Too tangy? You overdid the lemon juice; add more carrots and a bit more kitchen bouquet/maggi. Too salty? You overdid the soy sauce; add more carrots and a bit of chilli powder to hide it from the people you're serving it to. You'll know, at least, for the next time.

[cylentlycrafting]

Recipe: Empty Your Pantry Burrito Bowls

Hey, guys! Here's another recipe I made very recently! There will be images included at the end of the post.

The entire inspiration for this recipe is to empty your pantry or freezer! I have a TON of beans, frozen potatoes, and instant brown rice, so I got some of it used up in this recipe! I will also say this is higher calorie, but I struggle to get all my calories in as most days I don't feel that hungry, but you can always cut the calories by removing rice and putting in WAY more veggies!

*This recipe is also fairly easy to make vegan or vegetarian, just replace the ground chicken with plant-based meat or lentils, and replace the beef broth with vegetable broth or stock!

Total Cost: $13.49

Cost per Serving (5 Servings): $2.70

Calories per Serving (5 Servings): 709

Ingredients:

1 LB Perdue Ground Chicken ($3.64)

1 Bag Bird's Eye Oven Roasters Sweet Potatoes Carrots & Red Potatoes ($2.97, was on sale)

5 Servings (1/2 cup dry) Great Value Instant Brown Rice: $.90

1 Can Great Value Chickpeas: $.78

2 Cans Great Value No Salt Added Dark Red Kidney Beans: $1.56

1 10oz Can Rotel No Salt Added: $1.24

1.5 Cups Great Value Unsalted Beef Broth: $.50

1 Orange Bell Pepper: $1 (got it in a pack of 3 for $3)

2 Servings Great Value Seasoning Blend Frozen: $.70

2 TBPS Great Value Classic Olive Oil: $.20

Seasoning for Rice: Onion Powder, Garlic Powder, Cumin, Chili Powder, Paprika, a SMALL amount of Cayenne, Black Pepper, added Accent when finished.

Seasoning for Chicken and Veggies in Pot: The exact same minus Cayenne, but added Accent while it was cooking.

I HIGHLY recommend following the instructions on the packaging for any rice you use and if you plan to bake your veggies! (Or look up a recommended cook time.)

I followed the directions on the Oven Roasters, making sure to preheat my oven before I started prepping anything else. I lined a pan with aluminum foil (highly recommend doing that for easier cleanup! It saves me HELLA time.), tossed the veggies on, and gave them a light spray with canned olive oil. This is not necessary and does not add any calories, but I like crisping my veggies up a little so they hold their crunch when I freeze them.

After getting that into the oven, I put the broth and water for the rice on to boil (I counted the broth into the rice's needed water), then got my olive oil heating to medium heat in a large pot. You want a pot big enough to hold everything but the rice and oven veggies!

When the olive oil is heated, add the frozen seasoning blend (or onions, onions and peppers, etc) and give it roughly 5 minutes to cook and thaw the onions before adding the bell pepper. After adding the bell pepper, give the mixture another 5 minutes to sweat the vegetables.

When the water is boiling, get your rice in.

After the veggies have sweated, get the ground chicken in the pot. Season both the rice and the chicken veggie mixture. (I go pretty heavy with seasoning as I don't add salt to anything due to my diet.)

Set your rice and the oven veggies to the side, and turn your full attention to the chicken mixture.

When the chicken is about 3/4ths of the way cooked (most of it has changed color, there can still be some pink just not much), add in your chickpeas. This gives them time to soften a little and start soaking in all that seasoning. You can add the Rotel and beans in now as well, or wait till the chicken is starting to brown.

I believe I gave it an additional 15-20 minutes to let the flavors mix and merry.

When everything is done, either serve with the chicken mix on top of the rice and oven veggies, or if you meal plan like I do, I used those long rectangular bowls that have no sections, and put my rice on one side, the chicken mixture on the other, and the oven veggies on top of the middle area!

Hope you enjoy <3

[nischithdelicacies]

Methi Malai Matar: A Creamy Delight with Fenugreek and Green Peas

Methi Malai Matar, also known as Fenugreek and Green Peas Curry, is a delightful North Indian dish with a perfect balance of flavors and textures. The slight bitterness of fresh fenugreek leaves (methi) combines beautifully with the sweetness of green peas and the richness of cream, creating a dish that’s both comforting and indulgent. Whether you’re looking to impress guests or enjoy a cozy meal, this recipe is sure to become a favorite.

Why You’ll Love Methi Malai Matar

Unique Flavor Profile: The fenugreek leaves add a distinctive, slightly bitter taste that pairs well with the creamy base and sweet green peas.

Perfect for Any Occasion: This curry works well for both weeknight dinners and festive gatherings.

Simple Ingredients, Big Flavor: With a handful of basic ingredients, this dish packs a punch of taste without much fuss.

Ingredients for Methi Malai Matar

To make this mouthwatering curry, you’ll need:

1 cup fresh or frozen green peas

1 cup fresh fenugreek leaves (methi), chopped

1 cup fresh cream (or ½ cup milk for a lighter version)

1 large onion, finely chopped

1 tomato, chopped

1 tablespoon ginger-garlic paste

1–2 green chilies, finely chopped

1 teaspoon cumin seeds

½ teaspoon turmeric powder

1 teaspoon coriander powder

½ teaspoon garam masala

1–2 tablespoons oil or ghee

Salt to taste

Step-by-Step Recipe for Methi Malai Matar

Let’s get started on making this flavorful and creamy curry!

1. Prepare the Base

In a pan, heat oil or ghee on medium heat. Add cumin seeds and let them sizzle until they release a nutty aroma. Add the finely chopped onions and sauté them until they become golden brown. Then, add the ginger-garlic paste and green chilies, and cook until the raw smell of the ginger-garlic disappears.

2. Add the Tomatoes and Spices

Add chopped tomatoes to the pan and cook until they soften and start blending with the onions. Add the turmeric powder, coriander powder, and garam masala, and let them cook with the tomatoes for a minute. This helps the spices release their flavors and meld with the curry.

3. Add Fenugreek Leaves

Once the spices are well incorporated, add the chopped fenugreek leaves (methi). Cook them until they wilt and blend with the tomato-onion base. The fenugreek will add a lovely aroma and slightly bitter taste to balance the sweetness of the cream and peas.

4. Add Peas and Cream

Now it’s time to add the green peas. Mix them into the curry, then pour in the fresh cream or milk for a lighter version. Stir well, cover, and let the curry cook on low heat for about 5–7 minutes, allowing all the flavors to meld together.

5. Season and Simmer

Add salt to taste and adjust any other seasonings if needed. Let the curry simmer for another 2–3 minutes, then turn off the heat.

Methi Malai Matar is best enjoyed hot with naan, roti, or rice. Garnish with a few fresh fenugreek leaves or a sprinkle of garam masala for an added flavor boost.

Tips for the Perfect Methi Malai Matar

Use Fresh Fenugreek: Fresh fenugreek leaves bring out the best flavor, but if unavailable, you can substitute with dried fenugreek leaves (kasuri methi) by adding a small amount.

Balance the Creaminess: For a lighter version, replace half of the cream with milk, or use yogurt for a tangy twist.

Frozen Peas Work Well: If you don’t have fresh peas, frozen peas are a great alternative and don’t compromise on taste.

Why Fenugreek is Good for You

Fenugreek is known for its health benefits. It’s packed with iron, magnesium, and vitamin K, making this dish both delicious and nutritious. Fenugreek has been traditionally used for aiding digestion, reducing inflammation, and even helping control blood sugar levels.

Conclusion

Methi Malai Matar is a classic Indian curry that is creamy, flavorful, and a feast for the senses. With its rich sauce, aromatic spices, and nutritious ingredients, this dish is perfect for anyone looking to enjoy a wholesome, comforting meal. Give this recipe a try, and let it become a staple in your kitchen!

Let me know in the comments if you’ve tried this recipe and how it turned out!

And also don’t forget check out our authentic and natural spices on Nischithdelicacies

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[subtract-me-from-your-heart]

Hello, and welcome to the first episode of Sin Eats, where I tell you what my amazing platonic partner is cooking up in the kitchen! Tonight's dinner menu is...

Thai Red Curry with Chicken

I hate when people tell a long story before a recipe, but I also think I would be remiss if I didn't add a little flavor (hah) to these posts. Anyway, here's some thai red chicken curry. This is one of my comfort foods. I begged Jay to DoorDash it like once a week back when I was in the trenches of my Last Nightmare Job getting yelled and cussed at all day long by entitled business owners. It was a little spot of joy in an otherwise depression-fueled hellscape.

But takeout can get expensive, so why not have your partner cook it for you at home? Not gonna say it's authentic or anything, but it tastes real good.

PSA in this house we measure spices with our hearts and not our measuring spoons. We take the same approach with vegetables. Any amounts listed below are more like... guidelines. Don't let The Man keep you down. Swim free.

You can really put whatever veggies you like in here. The original recipe (link here) has green beans in it, but when we went to the grocery store everyone in Texas was freaking the fuck out about the possibility of Snowpocalypse 2: Electric Boogaloo, so we had to make do with what we could find.

Ingredients

1 lb chicken (breasts, thighs, whatever)

4 oz jar red curry paste (you can make your own from scratch, but some of us have to work for a living)

Thai basil leaves (or 12g [2 tsp] basil paste if all the WASPs bought out the fresh basil for some reason)

250ml (1 cup) chicken broth

17g (2 tsp) oyster sauce (we don't have fish sauce)

30g (1 tbsp) lemongrass paste

35g (2 tbsp + 2 tsp) minced garlic

9g minced ginger root

245g sweet onion

170g (1.5 cups???) frozen mukimame (shelled edamame)

13.5 oz can coconut milk

1 tbsp Extra Virgin Olive Oil (very ace friendly ingredient)

Steps

If you're eating this with rice, get it cooking. I cannot tell you how many times I've cooked something to completion only to find out I forgot to cook the rice and now we have to wait 20 to 30 more minutes to eat and I was already hangry an hour ago.

Mis en place baybeeeee. (This just means gathering your ingredients together so everything is ready when you start cooking.) Mince ginger root and garlic (if using cloves. We just use the minced garlic in a jar like assholes), dice onion, and set aside.

Cut chicken into thin strips. Set aside.

Boss your partner around. Tell them to get out another bowl and spoon. They're just being lazy writing a Tumblr post and need to contribute to this meal.

Measure the oyster (or fish) sauce, basil paste, and lemongrass paste. Set aside.

Mis en place done!

Heat the oil in a high-sided 12-inch pan on medium high heat. When a few drops of water sizzle in the pan, it's ready.

Add chicken to the pan and season to your heart's content with salt, pepper, garlic powder, basil flakes, paprika, and ginger. You can add some red pepper flakes if you're feeling spicy. If you're not sure whether you've added enough seasonings or if your combination will taste good, use your nose. If it smells good, it's gonna taste good. Don't worry about spicing perfectly at this stage, though, because you can always add more later in the cooking process.

Cook chicken for 5 to 6 minutes. I usually just use the Jay Method and cut into the thickest piece to make sure it's white in the middle. Nobody's getting food poisoning today.

Move chicken from pan to a bowl or plate. Please don't use the bowl you had the raw chicken in. That's how you and anyone you fed cross-contaminated curry spends 24 to 48 hours living in a bathroom and feeling like death is imminent.

Add more oil to pan if needed. Saute onions, garlic, and ginger until the onions are translucent (around 2 to 3 minutes).

Add curry paste, basil paste, and lemongrass paste and heat for about a minute.

Add chicken broth and reduce heat to medium.

Once it starts to simmer, add mukimame and let cook for around 3 minutes. Give the soupy part a little taste, see if you like it. Go "mmm" loudly in front of your partner to demonstrate what a good job you're doing and how much they should appreciate you.

Stir in coconut milk and return to a simmer. Taste test again and call it "boss ass shit" before spoon feeding some to your moochy qpp who is still typing on Tumblr.

Get some water while it's cooking. You gotta hydrate, homie!

Cook until it's hot. 5 to 10 minutes, whatever. Depends on how hungry you are. If you're a cool kid using basil leaves unlike us, add them whenever you decide it's done and let them wilt.

Make sure you turn off the stove.

Serve and enjoy the shit out of it.

Yield: 6 servings

Calories: ~316 (no rice; 476 with 1 cup rice)

The finished product!

Notes

Here's a visual for how Jay does his mis en place

This is our favorite type of coconut milk:

Thanks for reading this far. If you try the recipe please let me know. 💜

[savagelyrefined]

Creamy Mushroom Pasta

As a brit I've been having a real identity crisis when it comes to food recently, the British seem to have an overwhelming obsession with all things potato and I'm absolutely sick and tired of potatoes and potato based products (obviously excluding fried potatoes, frying just makes everything better).

Baring that in mind I've been eating a fair amount of pasta as of late and therefore a lot of the recipes I've come up with are pasta based. The recipe below is yet another pasta dish, it's a rich, flavourful and satisfying meal that feels a lot more decadent than it really is. Since both the sauce and pasta can be cooked in advance and kept in the fridge for several days, or even frozen, this can easily make a super quick, lazy midweek dinner.

You will need:

400g dried pasta

1 tbsp vegetable oil

1 large onion, finely chopped

600g mushrooms, sliced

4 cloves of garlic, crushed

1/2 tsp mustard powder

1/4 tsp salt

1/2 tsp ground pepper

2 tbsp white wine vinegar

1 tbsp hendersons relish

200g fat free quark

120g parmesan cheese

2 tbsp water

2 tsp cornflour

Method:

1. Cook the pasta in boiling water for 2 minutes less than the stated cooking time, drain, retaining the water and set aside.

2. Pre-heat the oil in a large saucepan, over a medium high heat.

3. Add the onions and mushrooms to the pan and cook for about 5 minutes.

4. Add the garlic, stir through and cook for another minute or so, until fragrant.

5. Add the mustard, salt, pepper, vinegar and relish, stir and cook for 2 or 3 minutes.

6. Stir through the quark and parmesan.

7. Add the cornflour to the water, mixing until all the cornflour dissolves, before adding to the pan and bringing up to the boil.

8. Add in the drained pasta, stir thoroughly and bring to a simmer, if the mix looks a little dry add in some of the retained pasta water and allow to simmer for 2 or 3 minutes.

9. Season to taste with a little more salt and pepper, stir through to ensure everything is evenly distributed and serve in 4 bowls.

Notes:

Swap out the vegetable oil for spray oil and cut down on the parmesan to make it more diet friendly. If you're not too bothered about calories, add more cheese and some broken up crispy bacon for more flavour and to give the dish a little texture.

[littlethingwithfeathers]

Quarantine Cuisine: Soup Making 101

So here’s another installment that’s more technique than recipe (though don’t worry... there is a recipe at the end). Forgive me for going a little long with this one, but I feel like not enough people know how to look at their pantry contents and summon soup. So... here we go. Soup-making 101.

Here are the basic building blocks of soup:

Protein:

If you’re wanting soup that is an actual meal, you’ll need protein, and since it’s sort of the central component of your soup, it informs every decision trickling down. Cook time, flavor palate, additional ingredients. On and on and on... And the list of soup-worthy proteins is endless. In fact, it’s probably best to list what -doesn’t- make good soup. And generally, what doesn’t make good soup is anything that is best cooked on high heat for a short amount of time. So... lean steak, delicate fish... things of that sort. Here are your best choices in most categories...

Meat: anything tough like roasts, shoulders, shanks. And sausage... links or ground. And anything cured like bacon or ham. (watch your salt with those though). You basically want things that aren’t going to just boil away... things with some fat and connective tissue.

Chicken: Thighs. 100%. You can do breasts but it’s a pain because they dry out with long cooking. And they’re more expensive. Just do chicken thighs.

Seafood: shrimp or clams... tougher fish like swordfish. But unlike the proteins above, you don’t want to add them in until the very end.

Veg: any sort of bean or mushroom. Lentils... all that good stuff.

If you’re new to soup making, I recommend starting with something forgiving. Chicken thighs, bacon, ground beef or sausage, mushrooms, or chick peas... These things stand up to being souped and are pretty hard to overcook. That said, your meat choice will arbitrate your cooking time. Meat with lots of connective tissue needs a longer cooking time, whereas chicken thighs will only take about 20-30 minutes to cook through. Keep that in mind moving forward.

Broth:

Your broth choice depends largely on your previous decision... but you can sort of think of it like wine. Red wine is like darker heavier broths like beef... save it for the red meat. Chicken broth is like a dry sturdy white wine... good for chicken obvs but also veggies. Fish broth is really only good if you’re making a fish dish. And veggie broth... I really only ever use it for keeping a dish vegetarian... it’s good but the flavor isn’t super strong. My go-to is chicken broth for most everything except heavy beef stew. And even then it would work in a pinch.

There are other liquids to consider as well. Wine... vinegars... acids... juice... coconut milk... but we don’t want to really settle those until we decide the following.

Fat: All soups need a little fat. It can come from your protein if you’re using meat... or you can go with oil or butter. Keep it fairly neutral.

Aromatics and spices: Herbs, spices, and things like onion, lemongrass, garlic, or ginger. This is where you decide your flavor palate. And don’t worry... it’s not complicated. I tend to choose my flavors based on geographical location. Here... watch.

French soup: onion/shallot, celery, carrots, tarragon, parsley, lemon, thyme, rosemary.

Italian soup: onion, celery, carrots, a shitload of garlic, oregano, basil (fresh or dried).

Thai: onion, ginger, garlic, chili paste, lemongrass, Thai basil

Indian: red onion, garlic, ginger, garam masala, curry powders, turmeric

Central American: lime, garlic, cilantro, onion, cumin

Or if you really want an advanced course in flavor matching, check out this book:

The Flavor Bible by Karen Page and Andrew Dornenburg.

You can search by ingredient and see what goes with it. Magic! It’s probably the most well used cook book on my shelf and it’s not even a cook book!

Veg: Again... go with things that are forgiving when it comes to cooking time: Mushrooms, carrots, celery, bell peppers, sturdy beans, frozen corn. But that being said, you can add things in stages. Simmer your meat and onions and carrots for awhile... add more sensitive things like potatoes in a little later. Then when everything is almost done, toss in your spinach or fresh peas and such like that to just cook through at the end. Carbohydrate: Honestly... pick your poison. Potatoes, rice, barley, pasta... go nuts. Just pay attention to the cooking time and be careful not to overcook.

***

So, with those base ingredient categories in mind, we’re just going to think like we did with the scrappy pasta from last week. You want certain flavor roles filled: Salty, sweet, fat, acid, umami.

Salty: salt. Just... straight up. You don’t always have to have something filling in... but other things to think about that might help in that department are sausage, bacon, soy sauce, grated cheese. And bear in mind... if you’re using a lot of starch like with beans, pasta, or potatoes, keep tasting as you work along to make sure you use enough salt.

Sweet: Okay we’re not talking sugar... but think about things that have a sweet component to them. Carrots, sweet peas, sweet corn... it isn’t a must have but it helps keep a dish from falling too flat.

Fat: This can come from the meat you’re using or be added by you. Keep the smoke point high so things like plain olive oil (not Extra Virgin), bacon fat, or a little butter are best. Save your fancy stuff for something else. This is more utility than anything.

Acid: This will also help keep your soup from just being all one note. Tomatoes make a great acid. As does a splash of red wine vinegar or lemon juice right at the end of cooking.

Umami: Ah that witchy little concept... the X factor of every dish. It’s hard to explain exactly what umami is. It’s a complexity that usually comes from a combination of flavors... think about chocolate and pretzels, and the way those two ingredients bring out flavors that don’t exist when those two things are eaten on their own. Have a look at this list and you’ll know what you’re looking for... bacon, toasted sesame oil, olives, parmesan cheese, miso paste, balsamic vinegar. For savory dishes, it’s usually something aged, brined, or smoked. You get the picture.

Alright... all that out of the way. I’m going to make an example soup from just crap in my pantry. I’ll give substitutions as we go along as well. Another thing you can do is google soup recipes and use this guide to make substitutions. It’s like you’re one of those neural net learning computers! Only with better context clues.

***

Pantry soup:

6 pieces of bacon, cut into one inch pieces (could also be literally any kind of fatty meat... sausage, ground critter. I wanted this to be a mostly veggie soup, so I’m going with this one)

one onion, chopped (could also be some shallots)

four carrots, cubed (could also use some celery here if you have it. I don’t.)

3-4 cloves of garlic

Some white wine... 1/2 cup-ish (for my acid and for liquid... you could totally just use more broth, but a note about cooking with alcohol... there are flavors that are soluble in alcohol but not in water. Use both broth and wine... you get the best of both worlds.)

Chicken broth (enough to liberally cover all the ingredients... this took about 48oz)

one Parmesan rind (or a little Parmesan cheese)

1 14oz can diced tomatoes, juice and all. (Pro tip... rinse the can out with about half a cup of water and dump that into the pot too so you get all the flavor.)

1 bay leaf

1 tsp Italian herbs

1/4 tsp red pepper flakes

salt and pepper

1 14oz can chick peas drained

one cup frozen green beans

3-4 potatoes cut small

spritz of lemon juice.

Things I don’t have but really wish I could add to this: Mushrooms, celery, bell peppers, and fresh spinach. Other possible adds could be frozen corn, frozen peas, sweet potatoes, kale, fresh grape tomatoes (halved), other beans like kidney, cannellini, or great northerns. In a large, heavy bottomed pot or dutch oven, cook bacon until it starts to get some color and most of the fat is rendered. Scoop the bacon out with a slotted spoon. Add onion and carrots and saute until softened. Add garlic and cook for a minute more.

Add white wine and scrape up any bits stuck to the bottom of the pan and allow to cook down by half. Add the broth, bacon, tomatoes, Parmesan rind, and spices. Bring to a simmer and cook for about 20 minutes. Taste for salt here. I’d go easy up to now, what with the bacon and the parm. But with the potatoes and the chickpeas coming into the mix, you’re going to want to make sure the broth is well seasoned. Scoop out the Parmesan rind. Add the chick peas, green beans, and potatoes and cook for an additional 30 minutes, or until potatoes and carrots are fork tender (it was closer to 40 minutes for me). Taste again for salt.

Spritz with lemon juice and serve.

[allmylittlenows]

How to make microwave breakfasts way less depressing

Because you deserve to eat well even if you don’t have time to, don’t want to, or can’t cook.

You start with something like this:

How very ... beige.

Word to the wise, look in the refrigerated sections of your store first, particularly of you want eggs or egg-subs as part of your meal — the texture is usually better than frozen.

Heat it according to package instructions — you don’t want it to overheat and be left with dried-out starches or styrofoam-esque eggs.

Ok, so once you’ve done that, you’re left with the hot version of what you saw above. Now to make it edible.

Have a starch?

Add a drizzle of olive oil (or melted butter or margarine)

Spice it up! Start with salt and pepper and then add on based on what you have. Suggestions include: garlic or onion powder, paprika, chives, cayenne powder, red pepper flakes, or any flavored salt.

Eggs? You can:

Salt and pepper as normal

Bland? Sprinkle a little cheese on top

Or add a little heat: red pepper flakes or a dash of tobasco sauce

Dry eggs despite your best efforts? Add a tiny amount of mayo (regular or vegan) and stir through hot eggs for added moisture

You can also add in extra veggies, bacon bits, or whatever else sounds good. Just because it wasn’t included doesn’t mean it wouldn’t be good. 🤷‍♀️

And the finished product! Not bad for a three minute breakfast.

[somebodytolove1976-blog]

Cooking 101: Everything You Need To Know

Are you getting tired of having to constantly cook for your own family? Do not get frustrated with cooking! This article contains a number of tips and advice for improving your skills in the kitchen. Once you follow the tips from this article, you will wish you had read it sooner.

Bake pie and tart crusts a little longer than you would think is really necessary. They should be a golden brown instead of pale blonde.The darker color indicates that the sugar in the pie crust has caramelized and will give a sweet and crisper flavor.

Are you going to prepare food with fresh basil to cook with? Take a bunch of this fresh herb and place it in a glass. Make sure the stems are completely covered with water. You can put it on your counter and keep it for weeks. The basil will grow roots if you occasionally change the water changed occasionally. Trim the basil regularly to encourage growth and you will be able to enjoy fresh basil!

Look at your recipes and decide which steps you can be completed beforehand. You can simplify the day prior to actually cooking. This takes a lot of the stress out of even the most complicated recipes fun and dishes.

If burgers get stuck to the grill, it may be hard to take them off without breaking them. Try brushing vegetable oil on the grill or pan to keep food does not stick.

Plan on preparing a big pot of stock so that the excess can be frozen and store it. Good homemade chicken stock is a wonderful base in soups, casseroles, casseroles and more.

This will help to prevent them from burning while you are cooking. Use two parallel skewers instead of one skewer to keep food intact.

When you will be cooking a pumpkin, set the pumpkin so the top is facing up and slice it in half down the middle. Place both halves on baking sheets.

Don't use any wine in your meals that you wouldn't drink regularly. You can find wines that are made for cooking purposes.

Storing these items in a warm locations will lead them to lose their flavor quicker.

Never trash the leftovers after cooking a turkey. Cut it up and freeze it in airtight container. The turkey meat will keep its freshness and can stay fresh for weeks this way.

You should consider replacing your spices biannually and buy new ones. The flavors of spices diminishes if they sit around for too long.If you buy a certain spice and you know that you are not going to use it all before it goes bad, give it to someone you love!

Impress family and friends when you make a simple sandwich just by spreading the mayonnaise evenly on the bread. An even spread will ensure that every single bite to bite.

There is a sulfurous gasses in onions. This sulfurous gas can end up ruining your batch of salsa. You can remove the gas once you rinse them and dry them with a paper towel.

A meat thermometer is a great way to show you are cooking meats have been properly cooked.All kinds of meat have a certain internal temperature in order for it to be safe to eat. Bacteria can easily survive in meat, and unless the meat is properly and thoroughly cooked, this bacteria can stay in the meat and make you ill.

Trussing is when you tie your turkey with string for baking. Trussing will cook your bird more evenly when you tie the legs and wings to the body so that cooking is done evenly. If you don't tie down the limbs, the outer extremities of the legs and wings will become overcooked while the remainder of the turkey is still undercooked.

Spices can quickly lose their flavors when exposed to heat, light or humidity. This will only expose your spices to elements that will not be as good to use.

Fresh herbs and other kinds of natural seasonings can help spice up even the traditional dish. Dried herbs can work beautifully in complex or layered dishes. Fresh herbs have a better flavor.

Brine is a great when cooking. You can soak your poultry by soaking the meat in brine for an hour before you cook it.

You can also simply add bouillon cubes in the water that you are using. This is a good way to moisten your food you are cooking the necessary amount of moisture while also adding more flavor.

Use spices after you cook. Pepper, garlic powder, cayenne seasoning, and garlic are yummy additional seasonings you can add. Many people have different things in terms of spices. This allows each individual to enjoy the meal their way.

Regular meal preparation can seem like a major chore at times. You can implement several simple strategies to streamline your cooking process. Being in the kitchen should not be a stressful feeling, you should be able to go to your kitchen and feel relaxed.

[petite-elf]

okay so first one is tomato sauce that you can add to pasta, chickpeas or idk beans :) idk if it's super healthy but i don't think it's super unhealthy as well and I've been eating it a lot when i didn't have the energy to cook complicated meals so i hope it's not too difficult or complicated to prepare - i think that dicing onions is the part that needs the most work, other than that it's mostly stirring and waiting a bit. and it doesn't involve many pans and dishes, just one (or 2 if you're making pasta) so you don't have a lot of cleaning to do afterwards. :)

so,

Tomato sauce:

ingredients (idk the exact amounts so you kinda have to eyeball it according to how much you want to eat and what ingredients you're using):

- oil for frying

- onions (let's say 2, but i like to go nuts with onions bc i love onions)

- garlic powder (as much as you want, i use it instead of regular garlic bc imo it adds more flavor, doesn't go bad as quickly and you don't have to chop it and get dirty)

- italian herbs (as much as you want)

- salt

- tomato sauce (passata?)

- tomato paste (adds nice sweetness)

- optionally: if you're making the sauce for pasta, you can add canned corn, it gives it nice sweetness as well

- you can garnish it with sunflower seeds or some other kind of seeds or diced nuts if you want for it to be a bit healthier :)

Preparation:

1) dice the onions

2) pour some oil into a pan and throw in the onions

3) when the onions go a bit softer, add salt, herbs and garlic powder. stir for a moment, so that the spices let out some flavor (if you're doing the chickpeas version, add the chickpeas and stir for a bit. if you're using corn, add corn and stir for a bit)

4) add the tomato paste

5) stir for a bit, so that the flavours mix and add the tomato sauce

6) let the sauce boil, stirring from time to time, until it gets thicker (i recommend covering the pan at this point bc the sauce likes to splash out of the pan and it's annoying to clean up later)

7) voilà it's ready!! :D

you can make a bit more and just eat it for a few meals, thats what i do - it can definitely survive a day in the fridge!

the other one is fried rice (with eggs or without eggs)

Fried rice:

Ingredients:

- oil for frying (if you want to spice things up you can use sesame oil but it's not necessary at all)

- rice (i use white rice but i think you can use brown rice for a healthier meal)

- onions

- garlic powder

- salt & pepper & other spices

(you can experiment with spices, paprika is good, curry is good, even italian herbs are ok in my opinion)

- frozen vegetables (whatever you like, i don't recommend the ones with potatoes tho! :))

- optionally: a few eggs

- optionally: smoked tofu

Preparation:

1. Prepare your preferred rice and set it aside.

2. Dice the onion and set it aside or just leave it on the cutting board when you...

3. Prepare frozen vegetables (you're probably going to fry them in a pan until they get hot ig?)

4. Add the onions to the vegetables, fry them together, and when the onions get a bit soft, add garlic powder and other spices. Stir for a moment (if you're using tofu, add tofu now).

5. Add rice.

6. Stir and fry for a few moments.

7. If you're adding eggs, add them now and stir until they're set. You're done! :D

anyways sorry if the instructions/ingredients are not precise enough, i can try to come up with exact proportions if you need it! i also want to say that I'm Polish so all of the ingredients are quite cheap and available here so sorry if advance if they are hard to get where you live! (and pls excuse any mistakes I made, English is not my first language :)

I'm not a food expert so I'm not sure how healthy these meals are but they are probably healthier and cheaper than heavily processed ready to eat meals. :) I also like them bc you can buy ingredients in bulk and they don't go bad quickly so you can just keep them in your shelves/freezer without worrying about wasting food/grocery shopping etc. :)

Also: frozen vegetables are often simple to prepare and by adding eggs or beans etc. to them you can eat quite a healthy (and imo tasty) meal, so it's good for when you really have no energy to cook.

can anyone share their healthy depression meals? like things that are quick and simple to make? its been difficult to eat in a normal way and i dont want to eat super processed stuff for every meal thnx

[vegetariangirl06]

Vegetarian Potato Chickpea curry

                                         ~About this dish~

When I first started being vegetarian I thought it would be really hard. I felt as though it would be difficult to not eat all those yummy meals that had meat in them. I’ve been vegetarian for almost three years and everyday it gets easier. Im here to show you that you can make all these yummy foods without meat. I will admit trying to find recipes and meals to eat can seem like a challenge or a chore for vegetarians but it really isn’t. It takes one little search on google to find hundreds of recipes and blogs. Most blogs on the internet are so confusing and make it seem like cooking that meal will take up your day. You really just have to choose the right blog because you can make your meal as easy or as hard as you would like. This recipe I Took from a really good vegetarian food blogger named Erin Clark. 

                               About chickpea potato curry

When I first had this meal some of my co workers at work made it they were from India and always used to make me food. This dish was one of my favourite meals they ever made for me. At home one day I really wanted it for dinner but didn't know the recipe so I looked it up on google and found this recipe. The reason I chose it was because of the photo it just looked so yummy. When I made this curry I LOVED it. It wasn’t as good as the first time I had it but it was pretty damn close!!

                                     What potatoes to use

The kind of potatoes you use in this dish is key! You need to use potatoes that won't mush up and fall apart when all the sauce is added. For this type of curry it’s best to have crunchier potatoes that will stay together it makes the dish better. 1.  Red potatoes - you can eat the skin and their crunchy and hold their shape when cooked 2. Yukon potatoes - Have a creamier taste to them they don’t hold their shape as well but absorb the sauce better.

                                         Best spices to use 

Depending on the amount of spice you’re able to take it’s up to you. You can make as many changes and substitutions to this as you would like.  Curry powder!! Of course it’s curry you can either choose to make your own or you can just buy it.     

                                               Ingredients

Potatoes. Tender, nutritious, and a delicious textural element in this meatless dish.

Spices. Curry powder, garam masala, cumin, turmeric, and cayenne pepper come together to make this dish wonderfully aromatic, rich, and deeply flavored.

Chickpeas. A protein-packed addition that helps make this curry more filling, while keeping it vegan.

Diced Tomatoes. The tomatoes and their juices play a role in flavoring and thickening the curry sauce.

Coconut Milk. To keep this recipe on the healthy side, I used a light coconut milk. If you want to make your curry richer, you can use full-fat coconut milk. For the lightest option of all, I also tested this using chicken broth instead of coconut milk and still very much enjoyed it.

Sugar. An optional addition, but I find a pinch helps balance all the flavors in the curry.

Lemon Juice. A touch of brightness and acidity.

Peas. For ease, we’re using frozen peas that can be stirred directly into the curry at the end.  

                            How to make your own curry 

              What you’ll need

2 Tbsp ground coriander

2 Tbsp ground cumin

1 1/2 Tbsp ground turmeric

2 tsp ground ginger

1 tsp dry mustard

1/2 tsp ground black pepper

1 tsp ground cinnamon

1/2 tsp ground cardamom

1/2 tsp cayenne pepper or ground chilies

  Instructions: Once you have all of these measured out add them all to a spice shaker or container and mix them all very well. You can now put this in anything you would like and it lasts up to three months. 

2 tablespoons extra virgin olive oil

1 medium yellow onion

3 cloves minced garlic about 1 tablespoon

1 tablespoon minced fresh ginger

1 tablespoon curry powder

2 teaspoons garam masala

2 teaspoons ground cumin

1 teaspoon ground turmeric

1/4 teaspoon kosher salt plus additional to taste

¼ teaspoon cayenne pepper plus additional to taste

2 pounds Yukon gold potatoes peeled and ¾-inch diced (about 4 potatoes)

1 14-ounce can reduced sodium chickpeasrinsed and drained

1 14-ounce can diced tomatoes in their juices

1 14-ounce can light coconut milk*

1 teaspoon granulated sugar optional; I find it better balances the flavor, though you can wait to add it if you prefer

1 tablespoon freshly squeezed lemon juice

1 cup frozen peas no need to thaw

Chopped fresh cilantro for serving

Prepare rice cauliflower rice, or naan, for serving

                                                 *Recipe*

Step 1: In a Dutch oven or similar large pot over medium heat, heat the oil until shimmering but not smoking. Once it is hot, add the onion and cook for 4 minutes, until beginning to soften and turn translucent. Reduce the heat as needed so the onion doesn’t turn brown.

Step 2: Add the garlic and ginger. Sauté just until fragrant, about 30 seconds.

Step 3: Add the curry powder, garam masala, cumin, turmeric, salt, and cayenne. Stir and cook until the spices are very fragrant, about 1 minute.

Step 4: Add the potatoes. Stir to coat with the spices.

Step 5: Stir in the chickpeas, coating them with the spices.

Step 6: Stir in the tomatoes and coconut milk. Increase the heat to medium high. Once the liquid starts to bubble, reduce the heat to medium and let simmer steadily but gently for 15 minutes, or until the potatoes are tender when pierced with a fork. Stir every few minutes to prevent the curry from sticking.

Step 7: Stir in the sugar and lemon juice. Then, stir in the peas. Let simmer 1 minute to warm through.

Step 8: Sprinkle generously with chopped cilantro. Serve hot with prepared rice or naan and an extra sprinkle of cilantro.

SERVING: 1(of 8); about 1 1/3 c.CALORIES: 244kcalCARBOHYDRATES: 36gPROTEIN: 7gFAT: 8gSATURATED FAT: 4gPOTASSIUM: 733mgFIBER: 7gSUGAR: 4gVITAMIN A: 244IUVITAMIN C: 36mgCALCIUM: 64mgIRON: 3mg

[meatlessmondaymotivators]

Katie Fitzgerald, Monday 10/25/21 (posted 10/26/21)

First Monday without meat was a bit challenging only because it’s the beginning. I feel great knowing I have reduced my water footprint and have a goal set to continue this project.  I felt empowered motivated and ready. To live a sustainable lifestyle one step at a time and save our beautiful planet. It really does make a difference, It takes a lot of water to produce food, and uses a great deal of energy. What is a water footprint you ask? A water footprint is the amount of water used by an individual, business, community, or nation. The biggest problem with my own water footprint was my meat consumption. This is why I wanted to do this project to reduce the total amount of water I use at the end of our 6-week project, and hope to continue into the future all while sharing this adventure with others. Hey, you never know it might we might inspire you to become a Meatless Monday Motivators. 

Switching to a plant-based diet not only promotes good health, good habits, and has the potential to reduce land used for agriculture by about 80 percent. According to the World Wildlife Foundation, their list of foods for a sustainable future includes items such as mushrooms, cereals, beans, kale, grains, and other nutrient-dense, environmentally friendly foods. Stay tuned for more from the list as the project continues. 

I made a simple meal for lunch with a variety of vegetables, a little soy sauce topped over Spaghetti Shirataki noodles which I had never tried. I must say it was delicious. I would really like to find more recipes that have more protein in them since I know that is important. For now, I do use protein supplements as well. Pictures below.

Ingredients:

         1 tablespoon of avocado oil (to saute)

         1 tablespoon of soy sauce 

          Broccoli, carrots, mushrooms, green beans, onion, garlic, (Fresh)

          Frozen stir fry blend to have more variety of vegetables.

          Spaghetti Shirataki noodles

I was only making a meal for one so I tried to be as simple as possible 

For dinner, I made my family and I Vegan Chili Recipe

Ingredients:

10 oz mushrooms

½ tbsp. chili powder

1 tbsp. ground cumin

1 ½ tbsp. olive oil

1 medium yellow onion, diced 

2 carrots, peeled and chopped

3 garlic cloves, minced

4 large tomatoes diced 

1 ½ cups tomato sauce

2 (15 oz) cans of black beans drained ad rinsed

1 cup of water can use vegetable broth) 

1 ½ cup of sea salt flavored to taste

½ tsp black pepper

(The recipe had optional ingredients that I did not use.)

Directions:

Clean the mushrooms with a damp paper towel or a mushroom brush.

Use the fork, hold the mushroom from one end, and shred into pieces place the shredded mushrooms in a mixing bowl.

Sprinkle the mushrooms with chili powder, paprika, cumin, and a pinch of salt and pepper. Mix well to coat.

Put the remaining veggies. Chop the carrots, tomatoes, and diced onion.

Heat the oil in a dutch oven or large heavy pot over medium-high heat.

add the mushrooms, onion, and carrots to the pot. Saute, stirring often, until the veggies began to soften, 5 to 7 minutes

Add the garlic, and saute for 1 minute

Stir the tomatoes, tomato sauce, beans, and water or broth.

Bring to a boil then reduce the heat to low.

cover and simmer, stirring occasionally, for about 30 minutes, or until the beans are very tender.

Season with salt and pepper and enjoy!

My kids loved this Chili, so did I on a cold night it was delicious. A warm hearty, meatless Monday meal.  

Picture courtesy of: mondaycampaigns.org

The recipe made by Mihaela Metaxa Albu of Blondish 

Website listed below

https://www.mondaycampaigns.org/meatless-monday/recipes/best-vegetarian-chili-recipe

[amazingsweets]

Budget Friendly Grocery Items that Every Pakistani Kitchen Should Have

It is important to go Online grocery shopping in Pakistan with a list in hand that should be organized according to the sections of the store you usually buy your grocery from. Keeping a checklist of grocery items that you need helps you remember what you need to purchase and is time-saving since you don't have to roam around the store aimlessly, buying useless things. It also keeps track of your monthly or weekly budget.   We recommend that one should try that they should buy their groceries from single or familiar stores when in a hurry or stress. This way, you would not only find what you need but also save a lot of time when you are on the go!To prepare a grocery list, the first thing you need to do is check your pantry. Look for the items that you already have in your kitchen. You can then make a list according to what you need and how much quantity a particular item is required. Some useful tips to save money. Shopping for groceries every month is a significant expense for most people where a prominent amount of money is spent. But there are so many ways that could help in making your grocery shopping affordable and budget-friendly. One of the essential tips to make grocery shopping affordable is to plan all your meals before. This way, you would know what ingredients you need to buy and what you already have in your kitchen pantry.  The grocery list we are going to share with you all does not include chutneys, sauces, or frozen foods because we aim to provide you with an affordable list that provides for basic and essential items. You can easily make your tomato puree, ginger garlic paste, brown onions, and different chutneys at home, rather than buy readymade ones from the store. This would save you a lot of money, and your grocery shopping would stay within your set budget for the month. Supermarkets in Pakistan. Pakistan is a place loaded with supermarkets and general stores throughout the country in all cities, located in every locality. Mostly, people prefer going to huge supermarkets to buy their groceries because all things are readily available in a single place. While some also prefer buying the grocery from local shops since they are a little cheaper than the same products placed in huge supermarkets. Budget-friendly food grocery list. Here's a potential grocery list that you could follow to stay in your budget and save money. Dairy Products.Milk carton (12 packets) Eggs Yogurt Butter Cheese (optional)Fruits.Bananas Apples Seasonal fruitsVegetables.Potatoes Onions Tomatoes Green Chilies Ginger/Garlic Cucumbers Mint/Coriander LemonsMeat.Chicken Beef Mutton Fish (optional)Bakery.Bread loaves. Rusk Cookies (optional)Drinks.Tea Rooh Afza Coffee (optional) Tang or Squash Soft drinksSpices.Red Chili Powder Salt & Pepper Turmeric Coriander Powder Cumin Powder Whole Spices Other spices, if needed.Other necessary items.Black chickpeas. Lentils Rice Gram Flour Plain Flour Wheat Flour. Cooking Oil Clarified Butter Sugar PicklesList of things that one should have for the kitchen pantry.  We recommend you to store food items in the pantry that have a long shelf life. Some of the things are listed below.Pasta Cereals Ketchup Other sauces Vinegar Mayonaise Food color Jelly powder Custard powder Cornflour Vermicelli Nuts (optional) Jam/MarmaladeIf you love baking, then you can also store baking items like Cocoa powder All-purpose flour Chocolate chips Vanilla Essence Icing Sugar Cooking chocolateOrganizing the pantry. Along with a smart shopper, one should also know how to be a good organizer. Otherwise, the intelligent grocery shopping you just did would not be entirely beneficial. To organize your kitchen pantry, you should start cleaning the kitchen cabinets and taking out all the spices and other products. For the frequently used spices, label the jars in which you store them and place them in such a way that they are easily reached when cooking. Throw away all the items if they are expired or put them in the refrigerator, the products that are about to expire. This increases the life of the product while preserving the taste as well. Adding cartons, crates, baskets, and racks to your pantry would make it more functional and give you a bigger space to store your grocery items and organize them well without forming a mess. That's about it. If you like this article, let us know in the comment section below! Also, share some other useful tips that you think we have missed mentioning. Happy shopping! 

[keep-calm-and-survive]

If you can only afford one kitchen appliance, make it a simple and cheap slow cooker/crock pot. I was lucky enough to get one as a hand-me-down from a former roommate, and it’s one of my most-used appliances. ‘Gross’ fatty meat cuts, like chicken thighs (cheaper than boneless skinless chicken breasts, especially on markdown), are perfect for crock pot meals. Just stick them in there with spices and vegetables, make sure the pot is at least half-full of liquid, and cook on low heat overnight or while you’re at work. When you come back, the meat will fall apart as you drag a fork through it.

Dry beans are even cheaper than canned beans, and you soak them for 4-24 hours depending on bean type and desired tenderness before adding spices and subjecting them to the crock pot.

Speaking of spices, you need 4: Salt, pepper, garlic powder, and onion powder. Everything else is optional and to taste. I personally keep oregano/Italian seasoning blend, chili powder, and cumin in my pantry at all times. Don’t get them from a grocery store. Dollar stores and discount stores with a grocery section are your friends.

Mirepoix is a fancy French word for carrots, onions, and celery, which is a perfect base to add to any soup. These veggies are super cheap individually, and I buy them and dice them up, then keep the diced bits mixed together in a container in the fridge. Then, whenever I am making soup, I just scoop a bunch out of the container and into the pot. When minced really fine, mirepoix also is great to add to ground meat to make meatballs or meatloaf.

Okay, now it’s time for Food Bank Recipes:

Now, what you get from a food bank varies month to month and location to location, but I can often count on a specific list of items every single month when I go:

Dry beans

Dry brown rice

Jar of peanut butter and a jar of jelly

Box of shelf-stable milk

2 boxes of spaghetti

2 cans each of corn, green beans, diced tomatoes OR unsalted spaghetti sauce, and tuna.

2-4 cans of fruit cocktail OR peach/pear slices

2 cans of condensed soup, either tomato, vegetable/alphabet, or chicken noodle.

Plain dry oatmeal

Plain cereal

Slightly old bread and baked goods donated from a local grocery store that can’t sell them anymore.

Assorted fresh fruits and vegetables, usually some combination of apples, oranges, zucchini, potatoes, onions, and squash. You know, the hardy stuff that doesn’t rot quickly.

Usually a small selection of meat and/or cheese that has been donated by a grocery store that can’t sell it and frozen by the food bank. This is a grab bag, but it’s usually some kind of ground meat or sausage, or some unusual cut of meat you wouldn’t normally buy. I’ve gotten chicken feet, wings, bacon, and even lamb chops once.

Those cans of vegetables? Pop ‘em open and dump them (and their liquid) into a pot together with your spices and (optional) meat. Bring to a boil, then simmer for about an hour or two. Voila, you have a very hearty soup. Only add noodles, rice, or potatoes at the end and cook them for the directed amount, otherwise they get super soggy. The cans I get from the food bank usually say no salt added, but if they don’t say that, go very easy on the salt.

The plain instant oatmeal I get from the food bank is perfect for meatloaf. Take 1lb of your ground meat, about 2 cups of oatmeal, your spices, an egg, and about a 1/2 cup of tomato sauce (I typically get an unsalted can from the food bank too) and mix it all up until it’s a uniform mush. Put in a greased pan, squirt some ketchup on top, and cook for an hour at 350°

The rest of the oatmeal is great for making oatmeal cookies. I occasionally get raisins from the food bank, and I make oatmeal raisin cookies with less sugar than the recipe calls for, and a little bit of honey. Because I use less sugar, I’m less guilty about eating these cookies for breakfast.

The dry cereal is usually unsweetened, and can be put in a plastic bag and crushed to make breadcrumbs for fried chicken or other recipes that call for breadcrumbs. If it is sweetened/flavored, you can use it and the peanut butter to make cereal bars as a quick-grab breakfast or snack. I’m allergic to peanuts, so I don’t have a specific recipe.

I follow this recipe by Donal Skehan using the spaghetti and a can of diced tomatoes from the food bank, water, and my four base spices (plus oregano and basil if I have it) it’s delicious and hearty and you feel like a proper chef. I pour a little milk in during the last minute to make it extra creamy. The nice part of this recipe is that it’s a great recipe for entertaining guests, or impressing visiting and judgemental family members. Just use fresh ingredients rather than canned or powdered spices, broth instead of water, and add a bit of sour cream and powdered Parmesan cheese at the end.

Take some of your raw mirepoix mix and the canned tuna, add a little Mayo, spices to taste, and you’ve got a lovely tuna salad. This can also be used to make potato salad or pasta salad.

Unsalted spaghetti sauce from a can is the worst. Make it better by dumping it in a pot with a bunch of mirepoix, a can of diced tomatoes, your four base spices, oregano and basil if you have it, and a bit of chili powder if you want some heat, and simmer it until the vegetables are soft. I also take any zucchini or yellow squash I got from the food bank and cut it up into chunks and toss it in there too.

Don’t want PB&J? Allergic to peanut butter? Used all the peanut butter to make those cereal bars? Take the grape jelly and an equal amount of chili sauce (I can get a bottle for $1 at my local Walmart) and simmer those two together until it forms a uniform purplish sauce. That right there is the worst-kept best kept secret meatball sauce for parties and football games.

Some tips on eating as a poor person that aren't "live on dry beans and rice that take time and effort to make"

Food Banks Exist For YOU!! I don't need one anymore but am so thankful for them. You may hesitate to go to them bc you don't think you need it as badly as others... but from someone who spent years with their dad going to several, the food is there and they want to help. It isn't embarrassing; the people who volunteer are doing it for a reason, and ime treat you as a shopper, not a charity case. There are sites to find food banks. If you go to one, they usually have pamphlets for all the ones in the area. We never had to prove income or anything like that. They want to help, I promise.

If there's a local farmer's market, check to see if they have a subsidy program for people on food stamps. Another thing my dad and I used. At two separate markets 5 hrs apart, both had a program where you could DOUBLE your food stamp money in farmer's market coupons. Healthy, fresh, local, ethically raised food for less than the grocery store

If you go to a store more than once in a blue moon get the discount/membership/whatever card. It's usually super easy and almost always saves you a LOT of money

When in a supermarket, look at price per ounce if comparing items. Do not look at total price vs visual package size. Companies are experts at packing less and less food into larger packages. Grocery stores with a price per oz on the tags are so so helpful, but if they don't, sometimes it honestly makes a difference to use your phone calculator

CHECK IF YOU HAVE AN ALDI IN YOUR AREA. They sell actual seriously good, usually healthy food way cheaper than crappy stuff at other stores. This is for a lot of reasons I won't get into. But, it's also just a more ethical system for their workers, who make well above minimum wage. Aldi is Life. Tip: if you don't have reusable bags, keep an eye out for empty boxes as you shop. They don't bag anything for you.

BIG LOTS or other similar clearance/discount stores. They get an ever-changing stock of things at deep discounts. Lots of nice luxury and/or healthy groceries at half price as well as your normal staples. Also my go-to for home items and pet supplies

Shop Sales. This one is obvious to some but others just aren't in the habit. I almost exclusively buy things on sales where I save at least 1/3, usually 1/2. You can have a fully stocked pantry and freezer and spend half as much as if you only buy things when you want to eat that particular thing. It does mean less fresh food, but y'know. Just develop a laser eye for a sale tag and know where the clearance section is. Second nature to people who grew up poor but I was amazed shopping with college friends who bought full price name brand food and had trouble paying rent

I haven't done this but my brother swears by it. He went in with a few friends on a communal Costco membership. Could also do this with Sam's Club. They shop together, and then split bulk items if there's a great deal on something one person couldn't eat on their own. Bulk is the way to go if you can find a way to have the up-front cash. Impossible for many which is why the communal thing is so genius!

If this helps even one person it was worth writing out! I've realized last year, I learned a Lot growing up under the poverty line. It doesn't just appear in your brain when you're 22 and can't pay your bills for the first time.

Please feel free to add other tips if you have them. Just don't shame people for eating what they choose to eat like those "vegan dollar cookbooks" or whatever.

[diamondchiropractic]

Don’t Be Salty. Be Healthy!

Salt – or sodium – is found in every meal we have in a day. While it appears naturally in most foods, we tend to add more to our food. Most of the time, we add it to get more flavor out of our meals. This is especially true as we grow older. As we age, the number of taste buds on our tongues decreases. Also, by age 60, we have a hard time distinguishing one taste from another. Therefore, it can be easy to consume more salt than what we should have daily.

Salt & The Body

Sodium does help our body with certain daily functions. It balances the fluids in your body, helps with nerve communication and muscle actions. In addition, your kidneys work closely with sodium in your own body. Depending on how much sodium is in the body, your kidneys will either hold onto or get rid of that sodium. Overall, this small ingredient helps keep your body in check, in one way or another.

There is, however, some caution to this. In fact, having too much sodium can cause some health issues. Too much sodium can cause your heart to work harder than needed, along with adding a lot of pressure on your arteries. The kidneys are affected as well since they are trying to level out your body’s sodium content. In addition, salt pulls water from the body’s cells, from the muscles and other organs. This excess in water in the body causes you to go to the bathroom more often, and you will feel dehydrated for a while.

Other Symptoms to Watch?

Aside from feeling dehydrated, you will experience a few other symptoms. One of the most common symptoms is a headache. Again, due to there being a lot of sodium in the body, your heart works overtime to get blood and oxygen to the brain. Not to mention, the rest of the body. Because of this, you start feeling pulsing pain in your forehead and neck. Regarding the heart, you may also experience high blood pressure, which can lead to other health concerns.

Ways to Help Cut Back on Salt...

The average amount for an adult is around 2,300 milligrams of sodium daily. This means we don’t want to eat more than that, if possible.  Luckily, there are various ways to help control your sodium intake.

Prepping Homemade Meals

One option is to prepare your own meals, if possible. This does mean limiting the number of packaged foods (canned, frozen, etc.) you buy when shopping. If you do buy packaged foods, look at the Nutrition Facts labels. They help explain not only how much calories and carbs are in each serving, but also the amount of sodium. Items with a lot of sodium in them – thanks to the labels – can be rinsed over while preparing your meals.

Spice Things Up!

Along with these options, you may want to consider other condiments and spices. Popular spices like garlic powder, onion powder, pepper, and other herbs can be added to give your meals the tastes you’re looking for. Using other spices for flavor will help limit your use of table salt while cooking.

Meal Sizes & Dressings

Eating smaller portions, and using light or reduced sodium dressings, help as well. Remember, even when you don’t add salt to your food, you might still be eating or drinking too much salt from processed food, also called “fast food.” Choosing healthier food options, or limiting how much salt you take in, will help you in the long run.

Less Salt Means a Healthier Body

The main goal is to lower how much salt we add into our bodies. We can still sprinkle some salt on our meals. By lowering our sodium levels, we help our bodies stay balanced, along with helping our hearts work easier than before. Keeping our hearts healthy and pumping can make us feel healthy as well.