#recipe sharing

[fatphobia-is-stupid]

Food budget healthy meals

Gonna be for real and say that I have in the past I have watched a shit ton of videos in regards to saving up money on food. I did grow up on the low economic scale, so already had ideas on how to cook on a budget. I also went through different phases of the type of foods that I like, and different eating habits.

At one point I was vegan, granted I was more pescatarian(I ate fish). But I loved doing some of the recipes she posted and learned about nutritional yeast!

Cheap Lazy Vegan

How to live a cheap lazy vegan lifestyle!!! Join me, whether you are a vegan, a vegan enthusiast, a vegetarian, a non-vegan interested in a

She is charismatic and has versatile recipes that I believe anyone can do. Not to mention can be budget friendly as well!

Reason why I bring up nutritional yeast is that you can make a bouillon out of it that is pretty much vegan, but tastes like chicken. My hubby has a bit of a sensitivity to msg, and mind you most bouillon products are adding that more often.

Homemade Chicken Bouillon Powder Recipe

Making homemade chicken bouillon powder from scratch is so easy and so much healthier than the store bought version! I couldn't tell you how

I have used this recipe through and through and have not been disappointed, and I mean I use it alot. lol Whether from making stir fried rice, adding it to my frijoles, or even just adding it to my sopa. It gives full flavors that I crave and it works well with other seasonings, so I hope that it serves someone else well, because to me this shit is gold!

Now there are some videos that I have seen around about shopping at the dollar tree on a budget, and to me that is pretty awesome. Since their seasoning options are not too bad, and can't tell you how often I have gone to the dollar tree to get seasonal medicine as well. Granted now they are starting to get pricey, but it is all about budgeting at the end of the day in all honesty. Like this lady:

Julia Pacheco

Hi, I’m Julia Pacheco, wife, mom of two sweet girls, cookbook author, and home cook. I love sharing easy dinners, cozy comfort food, budget

Watched a couple of her videos and she is pretty much down to earth as well, and beginner cooker friendly in my opinion. She has done several shopping videos for a set budget on food that can make you feel full through the week, and yea she is a bit nervous in her videos but that grew on me.

Now are these lovely ladies the only one's who are out there giving tips and tricks to shopping and cooking on a budget. No, but I figured I share some of the links that I have found helpful in past and present. Since I usually only focus on the whole debate of the fat movement/'s, so I figured I share something that everyone can use in these trying times since food prices are increasing even more. Along with the fact that gas prices are also increasing, so now pretty much everyone is has to adjust their budgets even more. I know I have and it freaking sucks bruh!

Happy Monday to everyone and an awesome possum June 1!

*will be adding some of the fat movement's tags as well since they always complain healthy food is expensive.

[thewaywardabbey]

Litha Recipes

Chicken Fajitas

Ingredients:

Chicken breasts, sliced

Green peppers, seeded & sliced

Red peppers, seeded & sliced

Orange and/or yellow peppers, seeded & sliced

Onion, chopped

Chili powder*

Minced garlic*

Cumin*

Paprika*

Seasoned Salt*

Cilantro*

Oregano*

Tortillas

Aluminum foil

Preparation:

Mix seasonings (*proportions as desired*) and set aside. Cut squares of aluminum foil. Have each person set ingredients on their individual foil as they would like, including seasoning. Fold each square so ingredients cannot fall out. Set on grill (or oven ~ 400 degrees F) and cook at least 20 minutes so the chicken is thoroughly cooked. Supply warmed tortillas.

.

~Blessings~Courtney

[badlymadedndsideblog]

The ultimate mix and match qucik bread recipe:

if something is beautiful it should be shared and cherished, and this banana bread recipe is the most beautiful thing I have ever seen. It’s a formula for making quick breads/muffins from a Food Network Magazine from like 2012 and it works miracles. It’s so flexible and delicious. Also ignore the part where it says to only use 1 fruit or vegetable type, I’ve mixed and matched to get to 1 cup. My all time favorite is banana zucchini bread. And it’s scalable!! I love using it to use up produce thats about to go bad. Its a very flexible and adaptible recipe/ recipe framework. Recipe in text form:

Choose a Flavor: Prepare one cup of fruit or vegetable (1 kind) such as pear(shredded and squezzed dry), apple(shredded and squezzed dry), banana(mashed), carrot(shredded), or zucchini(shredded and squezzed dry) *Note from me: I have used mixtures of multiple of these fruits/veggies adding up to one cup like a mix of zucchini and banana with great results. I have also had sucess using 1/4 cup cut up dried fruit (such as raisins) mixed with 3/4 cup warmed up applesauce*

Pick Your Mix-Ins: Choose up to 1 3/4 cups total of the following ingredients (use no more than 3/4 cup nuts). Toast and chop any nuts; chop any large dried fruit: walnuts, pecans, almonds, hazelnuts, pistachios, dried cherries, dried cranberries, dried currants, raisins, dried figs, dried apricots, pitted dried dates, rolled oats, chocolate chips, shredded coconut. *Note from me: I never add oats, but if you do add a lot of them you may have to decrease the amount of flour you use slightly*

Prepare the Pan: Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan or three 6-by-3-inch mini pans. *Note from me: you can also use muffin or mini muffin tins*

Make the Batter: Mix 1 1/4 cups flour, 3/4 cup sugar, 1 teaspoon each baking powder and salt, and 1/2 teaspoon each baking soda, cinnamon and nutmeg in a large bowl; add your dry mix-ins (from step 2). In a medium bowl, whisk 2 eggs, 1/2 cup cooled melted butter or vegetable oil, 1/2 cup plain yogurt or sour cream, 1 teaspoon vanilla extract and 1 teaspoon citrus zest (optional). Stir your fruit or vegetables (from step 1) into the egg mixture, then fold into the dry mixture until just combined. *Note from me: you can use any mix of white & brown sugar, and you can use AP flour or a mix of AP and whole wheat flour, also playing around with differnt seasonings and flavorings is fun*

Bake the Loaf: Spread the batter in the prepared pan/pans. Bake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard loaf, 35 to 40 minutes for mini loaves. Cool 30 minutes in the pan(s) on a rack, then turn out onto the rack to cool completely. *Note from me: check at like 15-20 minutes for muffins*

Make a Glaze: Prepare a glaze, pour on the cooled bread and let set, 15 to 20 minutes. Chocolate: Whisk 1 cup confectioners' sugar, 2 tablespoons cocoa powder, 2 tablespoons milk, 1/4 teaspoon vanilla extract and a pinch of salt. Vanilla Bean: Whisk 1 cup confectioners' sugar, 1 tablespoon milk and the seeds from 1 vanilla bean. Brown Butter: Brown 3 tablespoons butter over low heat; cool slightly. Whisk with 1/2 cup confectioners' sugar and 1 tablespoon milk. Use immediately. Citrus: Whisk 1 cup confectioners' sugar, 1 tablespoon each milk and citrus juice, and 1 teaspoon citrus zest. Cream Cheese: Whisk 1 cup confectioners' sugar, 3 tablespoons softened cream cheese, 2 tablespoons milk and 1/4 teaspoon vanilla extract.

Happy baking and enjoy!!!

[robbybirdy]

Why This (Not So Pretty) Carrot Cake is My Favorite Baking Memory

Robby’s Winterfest Baking #17 Disclaimer: This posts contains affiliate links for Walmart and King Author Baking. I may earn a small commission no extra cost to you. Thank you for supporting Robby’s Baking Therapy.   The “baking therapy” discussed on this blog refers to my personal experience using baking as a self-help and relaxation tool.” Original Author: Rosanna Pansinno’s Bake All Year…

Why This (Not So Pretty) Carrot Cake is My Favorite Baking Memory

[snackcrest]

Orange Pineapple Swirl Cheesecake Recipe

[call-me-thaumiel]

ALRIGHT TIME TO DEVIATE FROM MY BLOG THEME WITH A RECIPE!

pizza soup: very unhealthy but even more delicious

get a ceramic mug. any mug as long as it's microwave safe and ceramic.

next get tomato paste. put in a good amount of tomato paste, probably one or two heaping spoonfuls.

boil some water and put it in there with the tomato paste, enough to turn it into thinner tomato paste soup-ish substance that should not be too watery.

here's the fun part: s h r e d d e d c h e e s e. about a handful. a good rule of thumb is three parts tomato paste soup substance to one part c h e e s y goodness. (so like the amount of c h e e s e should be one-third the amount of soup-equivalent) use the type of c h e e s e you'd put on a pizza, like parmesan. also, if you taste it and cannot handle the c h e e s e, feel free to add less next time - maybe one-quarter.

then add as much butter as your heart desires (but one or two spoonfuls usually does the trick)

then... microwave!!!

tomato stuff tends to get A N G E R Y in the microwave, so put a paper plate or something similar on top so it doesn't spit. hit that add minute button and watch it spin!

after a minute is over, or when it sounds like a battlefield, or when you think it's ready, carefully take it out of the microwave and stir it with a metal spoon. this is very important. plastic spoons cannot handle the sheer awesomeness (um actually it's the extremely high temperature) (shut up nerd) sheer awesomeness of this magnificent concoction, and they will warp and melt and defile your marvelous creation with the curse of microplastics. use a metal spoon.

anyway you stir it with a metal spoon to diffuse the butter and see if all the cheese is dissolved into the soup. if all the cheese is not dissolved into the soup and you want it to be dissolved into the soup... microwave again!!! put the plate on, hit the add minute button, and spin right along with it! you deserve it, you wonderful being, you! if the cheese is not all dissolved into the soup and you do not want it to be dissolved into the soup, then eat it how you want to eat it. i won't judge.

anyway once the cheese is dissolved you stir one last time and you eat it. carefully. it's hot. dip some bread in and eat the bread. put noodles in. do whatever you want with it. it's your soup.

you are finished! hooray!

other ingredients you might or might not add to make it more flavorful: garlic, olive oil, basil, cilantro or oregano.

other ingredients you probably shouldn't add: uranium, SCP-447-A, dilithium crystals, carcosan champagne (unless you're above 21), or the entire flux capacitor.

this can be made dairy-free. i know this because i am dairy-free. i have never made this with dairy ingredients.

the end.

-thaumiel

[gravesfieldnotes]

Lemon Roasted Chicken Thighs

As a busy medical student who's trying to eat healthier on a budget, I've been trying to cook more meals at home. One of the best things I've made so far are these gorgeous chicken thighs.

Ingredients:

1 chicken thigh

Greek yoghurt

Olive oil

1 clove of garlic

2 slices of lemon

salt

pepper

serves 1

Directions:

Crush the garlic and mix everything but the chicken thighs and lemon slices together.

Squeeze the juice out of the lemon slices and add into the marinade

Cover the chicken thigh with the marinade

Let the chicken marinate in the fridge for 3 hours

Cook the chicken !

This tastes like heaven on earth when you eat it with roasted eggplants and sweet potatoes