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Sometimes eating cheap (and healthy) can be really bland, but spices can really help enhance otherwise tasteless meals. Things like rice, pasta, lentils, beans, and even oatmeal can really be improved with a little seasoning. Spices can be a little but of a pricey investment, but $3-$4 bottle can go a long way in improving your dining experience. My three favorites are garlic powder, red pepper flakes, and cinnamon (in addition to salt), and I've found they have really improved my relationship with eating cheap foods
This is one of my all-time favorite salad dressings. :) You can make it as spicy or as simple as you want. Note: For one person, I cut the recipe in half.
1/2 tsp. dried thyme
1/2 tsp. dried basil (can also use dill, oregano or any other dried herbs you like)
1 tsp. salt
1 cup olive oil
1/2 cup Bragg’s raw apple cider vinegar (This is a nice strongly flavored apple cider vinegar)
1 tsp. onion powder
2 Tbs. dijon or whole grain mustard (I use the Trader Joe's dijon mustard that's in a glass jar. I don't use 2 Tbs-that's too spicy for us. I use about 1 tsp)
2-3 cloves garlic (or 1 tsp powdered garlic)
You can also use bit of Old Bay seasoning.
A traditional cheap Dutch dish that's quick and easy to make. You can actually change most of the veggies and if you want to make it vegetarian leave out the bacon bits. You can add gravy and a meatball or a sausage.
Hutspot Ingredients for 4 people:
600gr of potatoes
400gr of carrots
1 big onion
150gr of diced bacon
Thank you all for the good suggestions, I really appreciate. Now I have much better ideas for the recipes I 'm going to post.
Since many people mentioned they liked Chinese steamed bun, I will demo how I make it.If you can make this basic bun, you are about to make variety of buns, with all kinds of filling or make the plain bun fancy like thishttps://preview.redd.it/5g69acv015z31.png?width=579&format=png&auto=webp&s=50e66ab673fedc57a13e84d9bad08290997f39a4
Step 1 prepare the ingredients
Step 2 Mix 100 grams of flour,100 grams of warm water and 1 tsp of yeast in the bread maker, ferment for 30-40 minutes until the dough is full of big bubbles.https://preview.redd.it/ilmh6sv815z31.png?width=805&format=png&auto=webp&s=365356f41bc17824962f2c000e6a7fb2eba35e13
First of all, I should thank our mod who helped me a lot and taught me how to format the post. If you are interested with the pictures, please click the hyperlink , thank you.
Almost every Chinese restaurant serves Ma Po tofu, which has a history of more than 150 years. The creator of the dish had some pock on her face, pock in Chinese is called MA, PO means woman. The 7th heir of Ma Po tofu is a master chef, once he said only the tofu from his restaurant can be called Ma Po tofu, others are Sichuan home-cooked tofu. The authentic MaPo tofu uses ground beef and several spices, especially the prickly ash powder for numb(my kids refuse), also the dish requires starch water 3 times. Today I am going to show you how I cook tofu in a simple way. You can adjust the ingredients for your favorite taste.
50 grams of ground pork 1 tsp of salt 1 tsp of soy sauce 1 tbsp of MaPo tofu sauce 1 box of soft tofu 2 cloves garlic some green onion 1 cup of chicken broth 1 tsp of corn starch (optional) 2 tbsp of chicken broth (optional)superior dark soy sauce(optional)
Step 2 Add 1 tsp of salt and 0.5-1 tsp of superior dark soy sauce (optional, for rich color) to the water. Boil the diced tofu for 1-2 minutes. After boiling, the tofu had some flavor, it won’t break easily. It also can remove some soy bean taste.
Step 4 Preheat the pan, sauté the minced garlic, then quickly break the ground pork.sorry I forgot to add 2tbsp of oil
Step 6 Add the tofu, 1 cup of chicken broth, 1 tsp of soy sauce. Gently use your spatula and cook for about 5 minutes until the soup is almost absorbed. Try one piece to see if you need more salt, I don’t add any.
My grandma makes amazing no-sugar-added jams (marmalades? preserves? idk what's the correct term here) that she often gifts to me, and while I know they're not exactly healthy, they're ridiculously delicious and totally free, so I never turn any down (wouldn't want to disappoint grandma either!!).
Usually I just eat them spread thinly on a rice cracker or something, but I wouldn't mind diversifying my jam delivery systems. What would you suggest? Currently I have 3 smallish (300ml or so) jars of plum jam and 2 jars of cherry jam.
I should note that the jams are pretty runny, definitely more liquidy than jelly-like. Trying to make something like pb&j, which requires some structural integrity from the jam, would be a total failure.