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@recipies-from-here
I just went through and tagged all the stuff and recipie doesn’t look like a word anymore. You are WELCOME (Edit: I spelled it wrong it’s not a word anyway whoopsie)
The tags will be in the tags of this, my pinned post. I tried to make them as self explanatory as possible.
Porygon
Porygon2
A reminder that sell-buy dates or best-used-by dates are not the same as expiration dates.
I love that a food bank is providing this info as they are experts in stretching food budgets and knowledgable in shelf-stable food items
So I followed the link to the website and found the longer list.
The website puts a link to the USDA site which links to foodsafety dot gov who really wants you to use the app, but you can bypass it.
Also a link to the Canadian government's advisory on best-before dates.
Both sites have links to pages that get more into food storage.
As it is food drive season I'd like to remind people that while food might be edible past these dates, food banks and food pantries will not use food past those dates, so please don't waste their time by donating things they will not use
For anyone who wants an easy copy-paste into their favourite recipe keeper:
Pumpkin Pudding Pie w/Orange Zest and Cardamom Whipped Cream
(makes ~3 pies)
Ingredients:
Pie:
2 ½ cups sugar
15oz can pumpkin puree
2 eggs
½ tsp baking soda
2 cups flour
2 tsp baking powder
½ tsp ground cinnamon
¼ tsp vanilla
pinch of salt
2½ cups milk
4 TBSP butter (melted)
1 orange
1 tsp powdered sugar
Whipped Cream:
1 cup heavy cream
2 TBSP powdered sugar
1 tsp cardamom
pinch nutmeg
-----------
Instructions:
Pie:
Preheat the oven to 325°F
Prepare the pie crust (that's another recipe's job- either find a scratch recipe or buy a pre-made dough or graham cracker crust)
Blend 2½ cups sugar, pumpkin puree, eggs, and baking soda in a large mixing bowl (if using a mixer, blend with a paddle attachment)
Add the flour, baking powder, cinnamon, vanilla, and salt; blend until well mixed
Add the milk and melted butter, whisk until well mixed (if using a mixer, blend with the whisk attachment)
Pour your batter into the crust, filling right up to the edge (the mix will be more liquid than solid, but it will rise/solidify in the oven)
Bake at 325°F for 55 minutes
Remove from the oven and let it cool
Top with sifted powdered sugar
Zest an orange over the top of the pie (microplane if possible but regular zester is fine; have found that the most aesthetically pleasing version is to peel the orange and then finely dice the peel but that's a hassle!)
Whipped cream:
Put your metal mixing bowl and whisk in the freezer for at least 15 minutes
Whisk powdered sugar, cardamom, and nutmeg together in bowl
Add heavy cream; whisk until stiff peaks start forming
Serve on a cooled pie :)
I have $24 to last me til Friday, what should I buy with it?
a pallet of ramen noodles
I hate ramen noodles tho
hmmmmm bees?
Are you suggesting that I eat bees for a week
This is roughly what I make sure I have in my kitchen all the time along with rough estimates of local prices (MN). I buy a lot of things when they’re on sale and stockpile them.
instant oatmeal packets with fruit in them - $3 probably and this can be breakfast all week and maybe even a lunch or dinner too since you usually get 10 packets
bag of rice - $2-3 depending on size. 1 cup dry rice makes enough for about two meals depending on what you add in. if you get cheap rice, rinse it before cooking
canned beans - usually under $1 per can - mix the can with your rice and you have a meal. chili-spiced beans will make bean tacos. Rinse non-spiced beans before adding to anything.
Tortilla - usually around $3 but you get like 8-10 of them. Tacos, wraps, and quesadillas are all fair game here
lettuce - $2 max around here, either a head of something or bagged precut depending on preference, use as a salad or on tacos
protein other than beans of some sort - probably $5-7 for meat, $2-3 for eggs. sometimes I can get bags of frozen chicken breasts in this price range and each is usually 2 meals if I add in a bunch of veggies. fry/scramble eggs and add to any of the options.
your favorite stir fry sauce - $3ish
vegetables - $5ish. literally anything that you can 1. fry in a pan and 2. you’ll eat. fresh carrots are usually pretty cheap. get frozen if it’s cheaper and you’re strapped for cash/prep time on this part.
alternative to stir fry: pasta (~$2), fresh tomatoes (~$2), cheese (~$3).
cheese and fruit if you have extra - look if your store has loyalty cards for free that you can load coupons on for cheese there’s always one it seems like.
ahh thank you!!!
Reblogging because there’s never knowing who’ll need it.
Adding also: the single most nutritious food on earth is potatoes in their peel. Potatoes + some milk and butter = everything you need. They don’t last all that long, but they’re fairly cheap and the quickest cheat to “How do I not fuck my body up.”
(Cooked potatoes’ll last a while in the fridge. Potatoes nearing the end of their useful lives? Cook them to half-done first, figure out what to do with them later.)
Easiest baked potatoes: slice thinly but not paper-like, spread like cards, brush with oil (a silicone baking brush is totes worth the little it costs), spread salt and pepper (a little less than you think you’d like), cover with foil, stick in oven or toaster-oven at 150C for 40min. (If you have the patience, at that point click up to 180C, remove the cover and add 10-20min.) Reheats well, lasts in the fridge longer than it’ll take you to nom.
Dead-Animal-Free Whole Protein: some legumes + some grain. AKA rice and lentils, or rice and beans. (Maybe some fried onion for flavor; onion’s cheap and stays good a descent while. Fried onion makes everything taste better and keeps forever in the freezer, so frying up a bunch and keeping portions is not a half-bad idea.) (If going for the beans option - lentils are cheaper around here but fuck if I know what it’s like in your area - dump some tomato sauce and oil in; canola or soy are best health-wise, and far cheaper than olive; avoid corn.) Oh, what does instant couscous go for in your area? It keeps for fucking ever, it’s usually cheap, and it takes well to any and all added taste.
If you get to choose, black lentils taste the best and need the least soak-time (0-20min), green lentils are best for cooked stuff and red lentils are best in soups. (Red lentils + potatoes + root vegetables of choice + spices; cut into small pieces, cook, run through the blender if you wanna [stick blender’s awesome], freeze in portions.)
When possible, get instant soup mix. Get the good instant soup mix. (The kind that’s not made primarily of sugar, yeast or both. The rest is optional.) Dump 1/2tsp (or more, but start on the low end) into couscous, or chicken, or sprinkle over potatoes being stuck in the oven. Whatever. It’ll make most cooked-food-type things taste better. And again, lasts forever on the shelf.
If you can have eggs (goodness knows they’re sometimes expensive), dump some tomato sauce in a pan (tomato sauce lasts forever on the shelf), add some oil, onion/beans to cook in it, hot peppers if you wanna, then when it’s nearly ready crack an egg or two in. Hard-boiled eggs last a remarkably while in the fridge, so when eggs reach near the end of their usable lives, just hard-boil and stick in the fridge. (Have eggs as often as you can, particularly as you have brain-shit going on. You need all the eggs, salt, and 60%-or-more chocolate you can get. Brains are made of cholesterol and salt, so folks with neuro or other brain shit need more of both. Potassium is also aces. You know what has the most potassium? Tomato paste.) Grated cheese keeps in the freezer for ever. Grated cheese will make a lot of things taste nicer. Preserved lemon juice keeps forever in the fridge. Grated cheese + oil + lemon = instant and awesome pasta sauce that’ll liven up the weeks-old dry pasta in the fridge. Slices bread also keeps well in the freezer. Try to have half a loaf or a loaf. Dry bread gets cut in cubes, mixed with oil and the aforementioned instant soup, stuck in oven at lowest until properly dry, then kept in an airtight jar to add to soups. (Over-ripe tomatoes come cheaper. They get turned into soup or sauce, then frozen in portions.)
this is a very good post but why are we glossing over the fact that the alternative to ramen is bees
i have it on pretty good authority that bees are not an affordable eating alternative to ramen.
Seriously, bees are expensive
Trufax.
And speaking as someone who is also living off oatmeal, beans, and brown rice, if you need recipes, I have them!
Today I made 16 bean soup with chicken sausage and it was crazy good and I got 8 servings out of the one batch (froze half). I usually get the cheapest beans I can find, and GOYA bags of beans are usually $1-2. I soaked them overnight,rinsed them, and threw them in a gallon lidded saucepan with 2 boxes of chicken stock (also on sale for $2), two bay leaves, sauteed green pepper, onion, and celery, some garlic from a jar, about two tablespoons of dried herbs de provence,and the “fancy” bit was adding $6 bourbon and apple chicken sausages. You can actually sub veg stock for chicken and skip the sausage and make it vegan and it would still taste great.
Oh and I’ve been doing steel-cut oats. I don’t buy the name brand ones, I just pick whatever store brand/generic I can get for less than $4. They take about ½ an hour to make, but they’re super tasty and I make 2 cups of dried oats at a time with dried cranberries and that’s breakfast for 4 days at least.
I’ve also been making black bean soup, red beans and rice, and curried potatoes and chick peas. I got 100 quart and pint take-away containers from Amazon for $20 and they all stack neatly and are perf for one serving of whatever.
Additionally, depending on where you live, whole rotisserie chickens are something like $4-$7 and are easily 4 - 6 servings of protein and on TOP of that, if you stick the carcass in a ziplock bag and then the freezer you have excellent soup makings. Using bones in soup literally squeezes all viable vitamins and minerals out of the suckers. Soup made from lots of bones is great to keep around if you get sick, it’ll feed and sooth you relatively easily and as you get better you can add noodles. ON TOP OF THAT, a quarter to a half cup of soup broth added to a lot of dishes also adds those nutrients PLUS flavor.
Here’s my “How to eat for a week on $30″ post.
don’t forget Good and Cheap: Eat Well on $4 A Day
Yall are clutch for this lmao cuz ima need this for about the first month after I move
Reblogging cause who knows what your followers are going through rn
Check out sale and coupons!!
Most stores either list sales and coupons online or they have a little paper booklet you can get right when you walk into the store or from a newspaper.
Some places even have a shelf area or bin of extremely discounted day-old baked goods. You can get breads, pastries, and desserts. The variety changes daily.
Awesom info! And here’s a potentially dangerous protein rich 🐝 doing what bees do
If you need to think long term for produce and have the space, I recommend planting some zucchini. That shit will create so much fruit it’s not even funny. If you’re low on space, convince a friend or neighbor to plant some. And come harvest season check out Facebook gardening groups, there’s going to be people begging you to take some much of their hands. Stock up on it and freeze it in “wedge fry” sticks, thin slices (like 3/8 inch thick, rounds or ovals on the diagonal).
Ideas for cooking zucchini:
- use in potato soup or just soup in general (cubes)
- pan cook with taco seasoning (cubes)
- grilled with steak seasoning (thin slices long ways)
- baked with parmesan/other cheese and salt and pepper (rounds/diagonal ovals) (also not bad with a tiny bit of cinnamon instead of black pepper, my dad once grabbed the wrong shaker lol)
- great in stir fry (cubes)
- if it’s fresh, zucchini “noodles” with a cream sauce isn’t bad but make sure you’re getting some protein
- steamed and unseasoned for supplementing dog food (small cubes) (warning that you’ll wanna start out with only a little and make sure it’s cooked thoroughly or your dog’s farts are going to be terrible. Check with your vet before changing the amount of kibble by any amount)
Valuable tags from @doberbutts
Solution to get rid of vegetables that are going bad soon/ you won’t be able to finish. Chop them, throw in some small protein (diced meat/ground meat) and cook down a bit with soy sauce. Then you have egg roll filling.
nourishes it
keeps it warm
fills it with love
fills it with rice
refills sanity bar
grants it a blessing
Ok. What you're gonna want to do is chop up a cucumber and put it in a bowl. Then you're gonna sprinkle a generous portion of salt on top. Then you're gonna drizzle them with a balsamic vinaigrette and gently shake to combine, leaving you with a cool and refreshing summer snack. In 15 seconds dangerous and burly men are going to drag me away to an unknown second location. Remember everything I've taught you. I love you
Does anyone have a good paprika hendl recipe they’d be willing to share?
One of the most famous and beloved Hungarian recipes, this authentic Chicken Paprikash recipe represents this famous dish at its very best!
Made this For The Bit last year(? I think? Or '23 idfk) and it's made its way into my regular meal rotation!
(Personally I prefer it with naan rather than the dumplings, but I also always fuck up the dumplings)
“Chicken Paprikash (Halushki)
(base recipe, serves 4-6 – we usually double or triple this!)
Ingredients:
for soup
4-6 chicken thighs with skins
one medium onion, chopped
2 tbsp butter
1 large can chicken broth
Paprika, to taste
salt and pepper
for halushki noodles
2 eggs
3 cups flour
1 cup milk
2 tsp salt
Directions
in large soup pan or stock pot brown the onion in butter
add chicken
season well with salt and pepper, and enough paprika to cover surface of chicken
brown on one side(skin side first), turn, reseason, and brown on second side
(make sure the skin gets nice and golden – this will give a rich colored broth)
cover chicken with water, simmer until almost falling off the bone**
remove chicken from broth, take off skin, debone
cut meat into small pieces and return to broth
add canned chicken broth, bring to boil
reduce to simmer and add noodles
** meanwhile, make noodles
mix together all ingredients until almost smooth- batter should be elastic but not tough
cut batter with spoons into boiling water
as pieces rise to the top, skim them out and put into finished broth or hold in a separate bowl
do not overfill the water or noodles will be gummy
keep water at low boil the entire time
noodles may be small as peas to the size of your thumb, depending on your preference
A WINTER FAVORITE”
This is my family’s recipe, as my mother transcribed it from watching her mother in law make it. It tastes like family and home. It’s not really hendl to my understanding, but it’s chicken and paprika and dumplings and I cannot recommend it enough.
Sauce :
2 Tbsp soy sauce 1 Tbsp dark soy sauce 1 Tbsp shaoxing wine 1 Tbsp sesame oil 1 inch grated ginger 1 minced garlic clove 1/2 Tbsp sugar
you're welcome.
Bonus tip : you can add an egg (or more) to make hard boiled eggs at the same time (to eat now or later)
Bonus tip #2 : you can cook half rice, half quinoa/small green lentils (takes the same time)
I'm making this right now (rice cooker is on) with frozen veg because that's what I had, don't know if it will work but holy shit it smells amazing
I really want to try this but I don't think I've ever even seen a rice cooker.
Kylie is a registered dietitian and lover of all foods. She features tips, tricks, and general health and wellness information mixed with h
This is her youtube channel, and she's also releasing a cook book next year! I absolutely love her and how honest she is with her struggles with eating and such. Definitely check her out.
life becomes so beautiful when you start cooking rice in liquids other than water
put that basmati rice in the cooker with coconut cream and chicken stock and an entire onion that you've diced and sauteed with garlic until transparent. and some salt and pepper. Trust me
Can anyone help me identify this squash? I found them growing next to a dumpster behind my place of work lmao
They are approx. 5-6 inches in diameter and weigh about 1.5-2 pounds
A quick google search suggests they could be delicata, Italian striped, or carnival squash, but none of them quite look right
I've seen these at the store and I know they're a winter squash but I have NO IDEA What they're called. Anyone?
They could very well be a cross between different types. Squashes are slutty, slutty plants who will crossbreed with every member of the same species (in this case, Cucurbita Pepo, which includes delicata, spaghetti squash, pumpkins and zucchini, just to name some examples) within a one mile radius unless you literally tie their flowers shut.
Good news is: it's edible, no matter what the specific variety is.
Bad news: it might taste watery.
True. Regardless of what kind of mongrel the Dumpster Squash is, it'll taste GREAT if you chop it on half from top to bottom, scoop the seeds out, slather in olive oil and garlic salt, and bake at 350 for 30 min then 400 for 10 minutes until the flesh part gets nice and crispy.
Hot Chocolate Cupcakes with Marshmallow Meringue Frosting
apple butter spice cake
Hello, I hope you're having a good day. My name is Hossam, and I live in Germany. I am reaching out to ask for your help in supporting my fundraising campaign to get my family out of Gaza, where they are facing extremely difficult circumstances. The situation there is very dire, and any assistance could make a significant difference.
If you are able to donate, I would be deeply grateful. Here is the link to the campaign [https://gofund.me/2cb7e3d0]. If you are unable to donate, I kindly ask you to share my campaign with others.
Thank you very much for your support and care.
if you're reading this, please reblog and donate if you are able
Hello, I hope you're having a good day. My name is Hossam, and I live in Germany. I am reaching out to ask for your help in supporting my fundraising campaign to get my family out of Gaza, where they are facing extremely difficult circumstances. The situation there is very dire, and any assistance could make a significant difference.
If you are able to donate, I would be deeply grateful. Here is the link to the campaign [https://gofund.me/2cb7e3d0]. If you are unable to donate, I kindly ask you to share my campaign with others.
Thank you very much for your support and care.
if you're reading this, please reblog and donate if you are able
