I had a can of Steak and Shake Chili and can of Vegetarian Madras Lentils.
Mixed 'em up and nuked for 3 minutes.
That is all.
Mixed 'em up and nuked for 3 minutes.
That is all.
Too rich for my blood. The ultimate recession meal = wodzionka. Boil some water, add a bit of fat like bacon grease or so, add cubed stale bread. Spices are for pansies. It tastes like what it is, but surprisingly it's not bad.
Had my recesion meal the last 5 meals. Less then $6 for the whole deal, just about 1.10$ per meal. 1# ground beef with minced onions and allspice. 2 eggplants halved and pealed. Layer alternately beef and eggplant and bake for 1.5hours. So good.!!! That or rice. When I was really really poor I once only ate rice and peas for 2 weeks straight, then I got smart and started stealing lamb shanks from the greek restaurant I was working at. This was a matter of feeding myself, and I absolutely hate stealing and people that steal. Now I am in better times. I eat ramen noodle with chunks of really bad cuts of chicken on top. lo
SWMBO's not home?
The real question...what did you drink with it?
I went to UB and that was my diet... minus the lamb shanks..
Yeah, it's "supposed" to be made out of stale rye or other hard bread. I make it with stale hotdog buns or whatever is around really.Wait why don't you just put the fat on the bread and eat it like ... bread? I guess because its stale?
The ultimate recession meal = wodzionka. Boil some water, add a bit of fat like bacon grease or so, add cubed stale bread.
Too rich for my blood. The ultimate recession meal = wodzionka. Boil some water, add a bit of fat like bacon grease or so, add cubed stale bread. Spices are for pansies. It tastes like what it is, but surprisingly it's not bad.
Have you got any bread left over from yesterday that you don't know what to do with? Here's a great idea: you can prepare a typical country dish, made of breadcrumbs. It's a traditional recipe found in practically all of Spain, although the recipe varies depending on the region. Perhaps it won't appeal to you... but it's truly delicious and also has a great many... calories! To help you digest it, what could go down better than a bottle of red wine?
INGREDIENTS: (for 4 people)
* 1 loaf of stale (one-day-old) bread, with a lot of substance.
* 3/4 pound of ham Diced
* 3/4 ( Spanish) chorizo removed from casing and diced.
* 2 dry red peppers
* Paprika
* 2 cloves of garlic
* olive oil
* salt
* 2 eggs
PREPARATION:
1. Cut the bread into tiny pieces and dampen in a little water, salt and paprika. Cover the breadcrumbs with a cloth and leave to stand for 12 hours.
2. Fry the crushed garlic and sliced peppers in 4 tablespoonfuls of oil and then drain.
3. Fry the diced bacon in the same oil. Then lightly fry the chorizo or ham, and drain off the fat.
4. Leave 1 tablespoonful of oil in the pan and fry the bread for about 2 minutes.
5. Add the bacon and chorizo and fry lightly until the bread is golden, stirring constantly.
6. Garnish with the fried garlic and peppers and serve.
7. Eat together with fried eggs.
When you get down here, you make migas with corn tortillas.
TL
When I wrote this, I never expected any real responses. I'll be moving this to the cooking area.
It has got me thinking on how to scale back, if even for one day a week.
Thanks for taking the time.
Well, my friend, a wise guy once reminded me that "there ain't nobody here but us chickens." We all gotta stick together...and coming up with some cheap-ass food in these uncertain times is a good thing...
I think we all have a few dirt cheap recipes....this thread over in food, might be a good central place to post them
SWMBO and I have been trying to scale back a bit, with.. well.. you know.
We had a nasty habit of taking fast food 3 or 4 weeknights... and on the weekends too....
Now, we're doing a lot of Hamburger Helper ($2-beef, $1-kit, feeds 3 plus one lunch in the fridge for take-along) and Tuna Helper ($.89-tuna, $1.50-kit, again, feeds 3 comfortably).... For lunches, I've been taking Hot Pockets, as they were on sale again... $2 for 2 hot pockets (e.g. a day's lunch) is better than a $4.75 sub sandwich from the high-priced campus quick shop.
Good website Revvy. I'm with you on buying the ingredients and making up my own meals.
Yeah, I agree too, Revvy. But not about banging Rachel Ray. I'm more of a Giada Delaurentis fan.
I can whip up a pretty decent full dinner in a half hour or so, but that usually means there's a mess to clean up after, and it also has to mean I have everything at home or know what I need and can run into the store quickly.
But I guess the closest thing that comes to mind is sort of s "pseudo sushi." It's like shushi, except the fish is cooked and it's not rolled. The longest part is cooking the rice. But you can walk in the door, put that on the stove, then go change or shower and come back in 20 minutes.
Basically you cook up some sticky rice, and while the rice is cooking take a piece of frozen salmon and place it in a bowl, pour over some soysauce, garlic and white wine, and if you have some, some garlic black been paste. (Or you can skip the marinade and just use the salmon as is, or get some smoked salmon.)
When the rice is done, pull it off the stove and set it in the sink with some cold water in it to cool it off a bit.
Stick the salmon in the microwave for about 2 to 3 minutes 'til it looks cooked through.
Then I take a couple of Nori sheets and cut them in quarters, and make a little stack.
I then take and put the rice in a small bowl, put some soysauce in another and flake the cooked salmon into somewhat large chunks. I grab some pickled ginger and a little squeeze tube of wasabi, and make little seaweed "tacos" with the wasabi, rice, ginger and salmon.
The longest part of the process is cooking the rice. You can be eating this in 30 minutes.
But if you have some already cooked, and in the fridge, then all you need is to cook the salmon.
I like to have a few ingredients like the stuff for the fake sushi, that can be done simply and quickly, and still be healthier than pre-packaged stuff. Having frozen salmon, and boneless skinless chicken breasts in the freezer are a couple staples. Plus having various condiments and salsa's, that can be used to whip up some sort of marinate or sauces. Things like jamaican or New Orleans, or mexican sauces, and that Asian Garlic Black bean dip I mentioned. (If you take a couple teaspoons of that and dilute it with some soy sauce, and either lemon juice, white wine, or chicken broth or all three, it makes for a great marinade.)
(You can "quick marinate" any frozen protein at the same time you thaw it in the mocrowave, btw. Just put the meat, chicken, or fish in a container and pour the marinade on it...as you use the thaw setting, it will draw some of the liquid into it. It's not as good as a real, long, marinade, but it works in a pinch.)
One of the things that I have gotten into lately is making mexican/asian fusion springrolls. I picked up some of those springroll wafers, that are the size of burrito wraps, and you soak them in warm water and they turn trasparent.
You put a couple thawed chicken breasts in your food processor, then add whatever spices turn you on...I like corn and black been salsa. You pulse the chicken breasts for a couple seconds to grind them, the add half a jar of salsa and a fistfull of shreaded cheese, and fold it once or twice to mix (if it seems to wet, add more cheese, or even an egg. Then soak a couple of those wraps in warm water. Lay one out and drop a few spoonfuls of the chicken goop in the center, and roll it like a burrito, but sealed on all sides.
Then steam them for 20 minutes, and they are tasty,filling, and healthy. (you can also do it with those little wonton squares, but for quick and big, using the large communion wafer sheets works best.
Again, all that entails in dumping and pulsing and rolling, and can be done in 1/2 hour.
(The TV show 30 minute meals is a must see, for inspiration.
Other good things to have are frozen stir fry veggie, and any kind of mixed frozen veggies, they can be used in so many ways...as a side, or in a main dish like a stir fry.
It's getting hard to cut back on food to save money but still get ingredients that are not loaded in salt, fat, or chemicals.
Next spring the back yard is turning into a garden and the mason jars are coming out come harvest.
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