#boiled soybeans Tumblr posts

  • questforthespark
    13.05.2021 - 5 days ago

    Today has been a day of few successes and many failures. My projects today began last night with the soaking of soybeans and mung beans.

    The mung beans will be sprouted. I drained off the water put them into colanders in big bowls, gave them their first watering, and then covered them with a dark towel.

    My next task was rinsing the soybeans and removing their skins. Then I boiled them, drained them, added them to a blender with fresh cold water, and blended them to make soy milk. Then placed the soy milk through a nut milk bag and squeezed it to remove the pulp, or okara.

    The soy milk was a success although it's got a decently strong beany flavor. Next up on the docket was taking eight cups of that soy milk bringing it almost to a boil, shutting off the heat, and adding an Epsom salt coagulant to try and separate the curds from the whey in order to make tofu. This was an unmitigated failure and I'm not sure why because I followed the recipe to a T. It started to separate and then never continued. So eight cups of soy milk literally went down the drain. (Featuring the tofu press for the tofu that never was 😭)

    I also tried my hand at making homemade mayonnaise with vegetable oil, vinegar, and some of my homemade soy milk, but it refused to emulsify It's currently in the fridge and I will work on it later or repurpose it.

    The grand success of the day has been dinner, which was general tso's tofu with broccoli over sticky rice.

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  • tucsonarizonaservices
    08.05.2021 - 1 week ago

    Share this video if you like it. Noodles with Soybean Paste & Pork Belly Recipe (Zha Jiang Mian) Happy Mother's Day! Knorr & CiCi Li

    https://www.goldenhousetucson.com/chinese-food/?p=2086350 Date: 2021-05-07 14:15:12Today, I’d like to share with you my mom’s Noodles with Soybean Paste and Pork Belly Recipe (Zha Jiang Mian). She used to cook it at least once a week just because I love it so much. It's the taste of home, joy, and happiness. So I hope that Noodles with Soybean Paste (Zha Jiang Mian) will also bring you lots of happiness this Mother’s Day. To celebrate this special holiday, I’m partnering with Knorr Liquid Seasoning. It's makes everything tastes so much tastier! Let's get started! Noodles with Soybean Paste Recipe: https://cicili.tv/noodles-with-soybean-paste/ 炸醬麵,中文影片: https://youtu.be/Zeq5VmaHafQ Knorr Liquid Seasoning: https://www.cookwithknorr.com/products/knorr-liquid-seasoning Servings: 4 people Prep time: 15 minutes Cook time: 35 minutes For the sauce: 1 cup soybean paste 1/2 cup sweet bean sauce (Tian Mian Jiang) 2 tablespoons Knorr Liquid Seasoning 2 tablespoons rice wine ½ pound pork belly, cut into bite-size pieces ½ cup onion, thinly sliced 3 slices ginger 2 stalks scallions, cut into 2-inch pieces 6 sprigs cilantro, cut into 2-inch pieces 1 star anise For the vegetables: 1 English cucumber, julienned ½ carrot, julienned 1 1/2 cup bean sprouts For the noodles: 1 pound fresh wheat noodles Directions 1. In a bowl, mix in the yellow soybean paste, sweet bean paste, and Knorr Liquid Seasoning (It brings out the umami flavor. It’s the perfect all-around companion in the kitchen as you can use it to cook, marinate, sprinkle, and serve as dipping sauce! It will instantly become your favorite seasoning!), and rice wine. Whisk. Set aside. 2. To make the sauce: in a pan, over high heat, add in the pork belly. Stir-fry until golden brown, and a lot of oil has come out from it, 10 minutes. Take out the pork belly and set it aside. 3. In the same pan, with the remaining oil, over low heat, add in the onion, ginger, scallions, cilantro, and star anise. Cook until they are lightly browned, 5 minutes. Take out the aromatic. Leave the oil in the pan. 4. In the same pan, over medium heat, add in the sauce. Let it simmer for 10 minutes. Constantly stir. 5. Turn to low heat, and return the pork belly. And let it cook for another 5 minutes. Constantly stir. Turn off the heat. Set aside. 6. To blanch the bean sprouts, in a large pot of water, bring it to a boil. Blanch the bean sprouts for 20 seconds. Take them out and set them aside. 7. To cook the noodles, bring the same water to a boil. Cook until al dente, 5 minutes. Rinse under running water. 8. Serve the noodles in a large bowl, with the sauce, and vegetables. Stay in touch with CiCi: https://www.cicili.tv https://www.facebook.com/cicili https://twitter.com/cicili https://instagram.com/cicili.tv Click to Subscribe https://www.youtube.com/cicili?sub_confirmation=1 #CiCiLi #AsianHomeCooking #NoodleswithSoybeanPasteandPorkBelly #ZhaJiangMian © All Rights Reserved.

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  • asplantbasedasican
    27.04.2021 - 3 weeks ago

    movie night dinner (watching Parasite) - mini lentil wellington bites in phyllo pastry with sunchoke dip

    recipe for the wellington style bites: blend together 2 cups of boiled lentils, 1/2 cup of roasted salted soybeans, 4 tbsp of sunflower oil (i used the leftover from a jar or sundried tomatoes, so it had a really nice flavor), 1-2 scallions, hot sauce. place several tbsp of it on each sheet of phyllo pastry and roll them up, glaze with soy milk, bake on mid-high uncovered for 10 minutes, cover and bake for 15-20 more minutes

    recipe for the sunchoke dip: boil 4 big pieces of scrubbed sunchoke together with 1/2 cup of cashews, blend them up, add rosemary, salt, thyme, tumeric and black pepper

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  • annychristine831
    26.04.2021 - 3 weeks ago

    SOME VITAL INTAKES TO BOOST YOUR KID'S IMMUNITY

    Most of us are in nuclear families and feel anxious about the possibility of us and our children getting sick, especially if we are working. Children with developing immune systems are especially prone to catching such infections. The cold weather makes them susceptible to many diseases, which are usually associated with winters like the flu, throat infections, and stomach problems. Since children are more careless and mostly prefer to stay outside, they are definitely more susceptible to infections and health issues. Here we are suggesting a few foods and drinks that will help in building your child’s immunity:

    Fruits and vegetables

    All seasonal fruits and vegetables are incredibly rich in important antioxidants and vitamins. These food groups are low in calories; however, most of them are full of vitamins A and C which help in boosting the immunity of the child. The best fruits to include in the daily diet in the form of immune-boosters are guava, orange, papaya, berries.

    Protein for defense

    Proteins from animal sources contain satisfactory measures of all basic amino acids and are basic for immune cells. They are found in fish, eggs, cheese, and milk. Vegetarian people can get their protein in cereals and legumes such as chickpeas, soybeans, and beans, etc.

    Curd

    Probiotics in yogurt stimulate your immune system. Just make sure you are using low-sugar or un-added yogurt because sugar has the opposite effect on our immune system! Yogurt is full of probiotics, good bacteria that fight and prevent the colonization of bad bacteria in the stomach, and is a great immune booster for children.

    Malt health drink

    Beverages play an important role in maintaining health. Just staying hydrated is a great way to boost the immune system.

    The body requires water to function effectively, and this is especially true for many and varied components of the immune system. Barley Malt is the richest source of fiber. It lowers cholesterol and enhances the functioning of the immune system. And, Maltwin is one of the best malt health drinks for children, drinking Maltwin regularly improves digestion, helps building immunity and supports growth and development as it is enriched with calcium, protein, vitamins, minerals and amino acids.

    Vegetables

    Green leafy vegetables are essential for your growing child. Green leafy vegetables are essential for your growing child. Greens are immune-enhancing foods that also help with DNA repair. They are important antioxidants that help build the immune system in children. To strengthen the immune system convinces your kid to eat more vegetables. You can give your baby in various forms, from raw to cook, boiled, or stir-fried.

    Eggs, lean meats, pulses, and everything protein

    Boiled, onion, fried, or in the form of omelets — eggs are superfoods — are a rich source of protein. Egg yolk is a storage house for significant nutrients, minerals, and cancer prevention agents. Zinc and other important minerals are found in high amounts in Lean meats and that helps in increasing white blood cells. For vegetarians, lentils are a great source of protein.

    Why is a strong immune system important?

    The immune system makes our body strong and capable of fighting diseases and gives every organism the ability to protect it from germs and microorganisms. In most cases, the immune system keeps people healthy and does a good job of preventing infection. But now and then issues with weaknesses in the immune system can cause illness and infection. The immune system secures the body against irresistible germs and other destructive microorganisms. Consequently, immunity-boosting foods and drinks are important not only for kids but every one of us.

    How you can include all these nutrients in your kid’s diet

    Now, the question arises against how can you include all these food groups in their daily diet? Try to balance the diet with freshly prepared foods and some healthy packaged foods. Make sure your child’s main meal is well prepared with ginger, garlic, and turmeric, including chapati or rice, a bowl of protein (pulses /eggs /lean chicken or fish), Barley Malt Health Drink, and Vegetables. To keep them healthy, powerful antioxidants are required which are rich in vitamin C. School snacks or pre-playtime snacks can be a nutrition bar (read food labels – avoid any products that contain more sugar), or packaged fruit smoothies or yogurt that provide day by day necessities of immunity-boosting. A small bunch of blended nuts can generally be the least demanding and the best bite to pack.

    Maltwin contains pure malt extract from 100% naturally malted* barley that Retains nutrients in an easily digestible form, unlike un-malted cereal extracts used by other brands.

    Its high protein and 24 Essential Vitamins, Minerals and Active Immuno-Nutrients like Copper, Selenium, Zinc, Vitamins A, B6, B12, C, E & Folic Acid that helps building immunity, supports and helps in growth and development of children.

    Two Glasses of Maltwin in a day ensure most of your daily nutrition requirements.

    Buy Now:

    https://www.amazon.in/maltwin

    www.maltwin.com

    Source: SOME VITAL INTAKES TO BOOST YOUR KID’S IMMUNITY

    #boost your kid's immunity
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  • crockett61saleh
    23.04.2021 - 3 weeks ago

    What Type of Formula Milk to Use?

    Choosing to bottle feed your baby can be a hard decision to make. You must think deeply about why you think it's best to bottle feed instead of breastfeed your son or daughter. Having made your choice to bottle feed, you should also think about the kind of formula milk that's best for your baby. Formula milk will come in 3 forms: ready-made, concentrate and powder. Each has its benefits and drawbacks. Ready made milk formula is the easiest to use; all you have to to do is open the container and feed your baby its contents. The main disadvantage with ready-made formula could it be is the priciest option, so if you're attempting to save pennies it could not be the best choice. Formula concentrate is cheaper than ready-made, nevertheless, you do have to add boiled water. The cheapest and most widely used type of formula milk is powdered formula. Together with having the advantage of being cheap, it is also the easiest to store. Both ready-made and concentrate have to be stored in the fridge whereas you merely need to stored formula created from powder, after it has been mixed with water. As you'll soon discover, you need to be prepared when you travel with your baby. You need to take with you everything you need to get ready your child's formula. If you are planning on staying somewhere away from home, you need to consider: will where you're staying have a fridge? Does it have facilities to offer you boiled water if you are using concentrate or powder? Think about cleaning facilities? Is it possible to plug in your bottle sterilizer? Even though you are employing concentrate or powder (and trying to save pennies) I would strongly suggest buying some ready-made baby formula and keeping it stored in the fridge. After that you can use it as a standby for when you need to produce a trip out somewhere. As well as coming in three forms, baby formula comes in different types: the main ones being cow's milk and soybean. In addition to these basic formula types, there are also lactose free formula, formula supplemented with DHA and ARA, and formula for preemies. The most popular and probably the best for your child is baby formula made from cow's milk. Selecting the best brand is really a personal choice. All brands now sold in Western countries will meet their government's guidelines. However, different brands will contain different levels of sugar and protein. All baby milk formulas are fortified with iron and Vitamin D (these could be without breast milk) and contain lactose (milk sugar). Brands such as for example Similac Advance, Enfamil Lipil, and Nestle Good Start Supreme are created with lactose and cow's milk based proteins. Soy based formula is currently more popular. Unlike cow's milk it does not contain lactose. If your child has lactose intolerance then soy formula milk could be right for your child. Brands include Enfamil ProSobee, Similac Isomil, and Nestle Good Start Supreme Soy. There's been some controversy concerning whether soy protein can cause longterm health implications to babies that are fed soy-based formula. However, a recent study, led by Dr Brian L. Strom from the University of Pennsylvania School of Medicine, showed no difference in the long-term health effects of soy infant formula and those predicated on cow's milk. But if you have any doubts then stick with baby formula milk that is made from cow's milk. more info is gaining in popularity and some feel it is best for baby and the environment. Using goat's milk is most likely fine; however, goat's milk does only contain around 10% of the folic acid that is within cow's milk. So, if you're likely to use goat's milk, look for a brand that is fortified with folic acid. On the plus side, goat's milk formula does contain far higher degrees of copper and antioxidant selenium. get more info believe that babies have a lactose intolerance can do better by switching from cow's to goat's milk. Whilst it really is true that Goats milk does contain lower levels of lactose, if your child is lactose-intolerant then you are most likely best switching to soy based formula or a lactose free formula of cow's milk. Lactose free formulas, such as Lactofree and Similac Lactose free are created without lactose, but do have cow's milk proteins inside them. Babies are not usually regarded as born with lactose intolerance, so these formulas are usually not needed. If your child is experiencing issues with cow's formula, seek expert advice before switching to a lactose free formula or soy-based formula. Other infant formulas include Enfamil AR (anti regurgitation), which is thought to be helpful for infants with reflux and premature formulas, such as for example Similac Special Care and Enfamil Premature. Again, you probably should never need to buy this type of formula as your baby's reflux is most likely being caused by another thing. Again, get hold of your doctor before switching to the type of formula. Very recently, new infant formulas have already been introduced that are supplemented with DHA and ARA, which are located in breast milk and are thought to help having an baby's development. Brands of these supplemented formula include Enfamil Lipil, Similac Advance, and Nestle Good Start Supreme DHA & ARA. Speak to your doctor about these and what benefits, if any, they could offer your child.

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  • crockett61saleh
    23.04.2021 - 3 weeks ago

    Which kind of Formula Milk to Use?

    Choosing to bottle feed your baby can be a hard decision to make. You should think deeply about why you think you need to bottle feed instead of breastfeed your son or daughter. Having made your choice to bottle feed, you should also think about the type of formula milk that's best for the baby. Formula milk comes in 3 forms: ready-made, concentrate and powder. Each has its benefits and drawbacks. Ready made milk formula may be the easiest to use; all you have to to do is open the container and feed your baby its contents. The main disadvantage with ready-made formula could it be is the priciest option, so if you're trying to save pennies it could not be the most suitable choice. Formula concentrate is cheaper than ready-made, but you do need to add boiled water. The least expensive and most widely used type of formula milk is powdered formula. Together with having the advantage of being cheap, it is also the easiest to store. Both ready-made and concentrate have to be stored in the fridge whereas you merely need to stored formula created from powder, after it has been mixed with water. As you'll soon discover, you should be prepared when you travel with your baby. You need to take with you everything you need to prepare your child's formula. If you are planning on staying somewhere abroad, you need to think about: will where you're staying have a fridge? Will it have facilities to provide you with boiled water if you're using concentrate or powder? Think about cleaning facilities? Is it possible to plug in your bottle sterilizer? Even though you are employing concentrate or powder (and trying to save pennies) I would strongly recommend buying some ready-made baby formula and keeping it stored in the fridge. You can then use it as a standby for when you need to make a trip out somewhere. As well as coming in three forms, baby formula will come in different types: the main ones being cow's milk and soybean. In addition to these basic formula types, there are also lactose free formula, formula supplemented with DHA and ARA, and formula for preemies. The most popular and probably the best for your child is baby formula created from cow's milk. Selecting the best brand is a personal choice. All brands now sold in Western countries will meet their government's guidelines. However, different brands will contain different degrees of sugar and protein. All baby milk formulas are fortified with iron and Vitamin D (these could be without breast milk) and contain lactose (milk sugar). Brands such as Similac Advance, Enfamil Lipil, and Nestle Good Start Supreme are created with lactose and cow's milk based proteins. Soy based formula is currently more popular. Unlike cow's milk it generally does not contain lactose. If your son or daughter has lactose intolerance then soy formula milk may be right for your child. Brands include Enfamil ProSobee, Similac Isomil, and Nestle Good Start Supreme Soy. There's been some controversy as to whether soy protein can cause long term health implications to babies that are fed soy-based formula. However, a recently available study, led by Dr Brian L. Additional info from the University of Pennsylvania School of Medicine, showed no difference in the long-term health effects of soy infant formula and the ones based on cow's milk. But when you have any doubts then stick to baby formula milk that's made from cow's milk. Goat's milk is gaining in popularity plus some feel it is best for baby and the environment. Using goat's milk is probably fine; however, goat's milk does only contain around 10% of the folic acid that is found in cow's milk. So, if you are likely to use goat's milk, look for a brand that has been fortified with folic acid. On the plus side, goat's milk formula does contain far higher degrees of copper and antioxidant selenium. Some also believe that babies have a lactose intolerance will do better by switching from cow's to goat's milk. Whilst it is true that Goats milk does contain lower degrees of lactose, if your son or daughter is lactose-intolerant then you are most likely best switching to soy based formula or a lactose free formula of cow's milk. Lactose free formulas, such as Lactofree and Similac Lactose free are created without lactose, but do have cow's milk proteins in them. Babies are not usually thought to be born with lactose intolerance, so these formulas are often not needed. If your child is experiencing problems with cow's formula, seek expert advice before switching to a lactose free formula or soy-based formula. Other infant formulas include Enfamil AR (anti regurgitation), that is thought to be ideal for infants with reflux and premature formulas, such as Similac Special Care and Enfamil Premature. Again, you almost certainly should never need to buy this kind of formula as your baby's reflux is probably being caused by something else. Again, get hold of your doctor before switching to the type of formula. Very recently, new infant formulas have already been introduced that are supplemented with DHA and ARA, which are found in breast milk and so are thought to help with an baby's development. Brands of these supplemented formula include Enfamil Lipil, Similac Advance, and Nestle Good Start Supreme DHA & ARA. Talk to your doctor about these and what benefits, if any, they might offer your child.

    View Full
  • crockett61saleh
    23.04.2021 - 3 weeks ago

    What Type of Formula Milk to Use?

    Choosing to bottle feed your child can be a hard decision to make. It is advisable to think deeply about why you believe it's best to bottle feed rather than breastfeed your child. Having made your decision to bottle feed, you should also think about the type of formula milk that's best for your baby. Formula milk comes in 3 forms: ready-made, concentrate and powder. Each has its benefits and drawbacks. Ready made milk formula may be the easiest to use; all you need to do is open the container and feed your child its contents. The main disadvantage with ready-made formula could it be is the most expensive option, so if you're attempting to save pennies it could not be the most suitable choice. Formula concentrate is cheaper than ready-made, but you do have to add boiled water. The cheapest and most widely used form of formula milk is powdered formula. In addition to having the advantage of being cheap, additionally it is the easiest to store. Both ready-made and concentrate have to be stored in the fridge whereas you only need to stored formula made from powder, after it's been mixed with water. As you'll soon discover, you have to be prepared when you travel with your baby. You need to take along everything you need to prepare your child's formula. If you are planning on staying somewhere abroad, you need to think about: will where you're staying have a fridge? Will it have facilities to offer you boiled water if you're using concentrate or powder? Think about cleaning facilities? Can you plug in your bottle sterilizer? Even though you are using concentrate or powder (and trying to save pennies) I would strongly recommend buying some ready-made baby formula and keeping it stored in the fridge. You can then utilize it as a standby for if you want to create a trip out somewhere. As well as coming in three forms, baby formula comes in different types: the main ones being cow's milk and soybean. Besides these basic formula types, there are also lactose free formula, formula supplemented with DHA and ARA, and formula for preemies. By far the most popular and probably the best for the child is baby formula made from cow's milk. Selecting the most appropriate brand is really a personal choice. All brands now sold in Western countries will meet their government's guidelines. However, different brands will contain different degrees of sugar and protein. All baby milk formulas are fortified with iron and Vitamin D (these could be without breast milk) and contain lactose (milk sugar). Brands such as for example Similac Advance, Enfamil Lipil, and Nestle Good Start Supreme are created with lactose and cow's milk based proteins. Soy based formula is currently becoming more popular. Unlike cow's milk it generally does not contain lactose. If your son or daughter has lactose intolerance then soy formula milk may be right for your child. Brands include Enfamil ProSobee, Similac Isomil, and Nestle Good Start Supreme Soy. There's been some controversy concerning whether soy protein can cause long term health implications to babies that are fed soy-based formula. However, check here , led by Dr Brian L. Strom from the University of Pennsylvania School of Medicine, showed no difference in the long-term health effects of soy infant formula and the ones based on cow's milk. But if you have any doubts then stick to baby formula milk that is made from cow's milk. Goat's milk is gaining in popularity and some feel it is best for baby and the surroundings. Using goat's milk is most likely fine; however, goat's milk does only contain around 10% of the folic acid that is within cow's milk. So, if you're planning to use goat's milk, look for a brand that has been fortified with folic acid. On the plus side, goat's milk formula does contain far higher degrees of copper and antioxidant selenium. Some also think that babies have a lactose intolerance will do better by switching from cow's to goat's milk. Whilst it is true that Goats milk does contain lower levels of lactose, if your son or daughter is lactose-intolerant then you are probably best switching to soy based formula or perhaps a lactose free formula of cow's milk. Lactose free formulas, such as Lactofree and Similac Lactose free are created without lactose, but do have cow's milk proteins inside them. Babies are not usually regarded as born with lactose intolerance, so these formulas are often not needed. If your son or daughter is experiencing problems with cow's formula, seek professional advice before switching to a lactose free formula or soy-based formula. Other infant formulas include Enfamil AR (anti regurgitation), that is thought to be ideal for infants with reflux and premature formulas, such as for example Similac Special Care and Enfamil Premature. Again, you almost certainly should never need to buy this sort of formula as your baby's reflux is probably being caused by something else. Again, get hold of your doctor before switching to the type of formula. Very recently, new infant formulas have already been introduced that are supplemented with DHA and ARA, which are found in breast milk and are thought to help with an baby's development. Brands of these supplemented formula include Enfamil Lipil, Similac Advance, and Nestle Good Start Supreme DHA & ARA. Speak to your doctor about these and what benefits, if any, they could offer your child.

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  • writingstillfajr
    22.04.2021 - 3 weeks ago

    ECAH Pantry

    I asked about staples, ECAH answered.

    Carbs:

    Baking Mix

    Keeps forever and is also an enabler. Can be used to make anything from pancakes and muffins to biscuits, buns, and dumplings. If nutritional value is important to you even for this one staple, you can make your own with whole-grain or multi-grain flour and some variations of baking powder, baking soda, salt and fats from the enablers list.

    Corn Muffin Mix

    Often on sale for less than 40 cents a box. Can be used interchangeably with baking mixes for many of the uses listed above. Or mixed with cornmeal, some fat, and a little water to make tender tamales and arepas.

    Rice

    Brown rice is often the most nutrient dense rice you can get at a low price, but basmati and jasmine also have their benefits. Instant rice is a convenient enhancer for stretching soups and stews, but is basically straight raw carbs with little other nutrients.

    Oatmeal

    Ahhh, Oatmeal the Omnipresent!

    It's more versatile than most think, one could write a book just on cheap and healthy uses of good old rolled oats. Not to be overlooked for the dairy-averse is the ability to make oatmilk.

    Popping corn

    Cheap and easy crunch for snacking, soups, and salads.

    Masa/Hominy/Grits

    Tamales, Tortillas, and Timbales. The nixtamalization process makes the nutrients in masa more bio-available than plain cornmeal, but does leave it with a distinctly earthy mineral flavor.

    Cornmeal

    Versatile for use similar to masa and corn muffins, can also be used to thicken soups, make sausages and hashes, corn mush, polenta, and breading.

    Pasta

    Keeps forever. Easy to prepare. Casseroles (Hotdish if you're from MN) for days! Don't overlook the ethnic grocer opportunities: I've gotten big quantities of long buckwheat noodles at the Asian food market for just a couple bucks.

    Couscous

    Instant compact pasta. Delightful hot or cold. Can also be used as an ingredient in burger substitutes along with ground beans and vegetables.

    Potatoes

    Nutrient-dense and a meal in itself. All a potato needs to be delicious is heat and salt.

    Sweet and Colored Potatoes

    Take the humble potato up another level and increase the nutrient density and sweetness.

    Instant Mashed Potatoes

    More versatile than you think. Can be used to thicken cream soups and stews, make baked goods more tender, and make dumplings, pancakes, or lefse.

    Ramen

    Admit it, you love ramen. Even expensive ramen can be a cheap meal. Go easy on the salt-heavy flavor packets and make your own sauces.

    Whole Wheat Flour

    A little extra fiber and nutrition over plain old all-purpose flour.

    Multi - Grain Flour

    Another step up in the nutrition game for a flour. I prefer to get one from the Indian/Asian grocery that has Wheat Flour, Soybean Flour, Oat Flour, Maize Flour, Finger Millet (Ragi) Flour, Barley Flour, Sorghum Flour, Chickpea Flour, and Psyllium Husk

    Quinoa

    A non-grain alternative to rice or couscous that also has a substantial amount of protein.

    Pearl Barley

    Good as a cereal, porridge, sausage extender, thickener for soups and stews, and lots of other applications.

    Tapioca

    So overlooked and so delicious. One thing to consider is cooking time.

    Farro

    Nice for making a bed of seasoned grain to go under a small cut of protein or make into a salad with parsley and acid/oil dressing.

    Bread

    Tortilla, Naan, Sandwich Bread, Rolls, Buns, whatever. It's often inexpensive, fast, and convenient.

    Proteins:

    Dried Beans, Peas, Lentils, Chickpeas, Splitpeas, etc.

    As ubiquitous as oatmeal and for good reason. Fiber, protein, vitamins, and versatility.

    Nuts

    Protein, healthy fats, good for snacking, enhancing cakes and baked goods, crunch on salads, and texture to sauces, soups, and stews.

    Nut butters

    Peanut, Sunflower, Almond. It's an ingredient, not just a spread for making sandwiches.

    TVP

    Textured Vegetable Protein is actually crumbles made from hydrating, cooking and then dehydrating soy flour. Add boiling water, let sit covered for a few minutes and it becomes a low-fat, high-protein substitute for ground meat in chili, pasta sauce, bbq sandwich, etc.

    Eggs

    In addition to egg-specific preparations (boiled, fried, scrambled), they're a necessary component of many dishes and baked goods.

    Ground Meats

    Cheap protein.

    Bacon ends

    You can often but bacon ends for a fraction of the price of slab bacon. They have big flavor in small quantities, and are great for soups, stews, on salads, or anywhere else you'd use bacon. Of course you want to save those drippings for other stuff.

    Soup bones

    Always save bones for making soup, broth, or stock. Before the days of celebrity chefs on every TV channel, you could often get soup bones for free. Now you may have to pay a little for them, but it never hurts to ask at the butcher counter to see if you can get a deal.

    Tuna

    Canned tuna in water or oil is cheap, clean protein. The large food club stores also often have packs of lower grade small tuna steaks that can't be sold at the premium that other tuna sells for. You can generally pick them up frozen for under $4 a pound.

    Chicken Thighs / Chicken Breast

    Bone-in chicken thighs often go on sale for super cheap. There's cooking fat to render from the skins, broth to be made with the bones, and a lot of tasty meat. Chicken breasts are a ubiquitous ingredient of lean protein eating.

    Ham/Turkey Ham

    Ham and Turkey ham have an incredible shelf life, strong flavor that goes a long way in casseroles and soups, and it makes good sammiches.

    Veg:

    Canned Tomatoes, Sauce, Paste, Diced, and Stewed

    Foundational ingredients for pasta dishes, curries, soups, stews, condiments, and sauces.

    Canned Mixed Veg / Veg-All

    Corn, Beans, Peas, Potatoes, Lima Beans - It's a complete meal in a can… but it's also great for adding to soups, making pot pies, adding to flour gravy to pour over biscuits, etc.

    Frozen Vegetable Mixes

    Gone are the days of only having a few frozen vegetable mixes available. Now you can get affordable frozen vegetables specifically for recipes, like grilled onions and peppers, mirepoix mix, stir fry blends, or bell peppers and mushrooms,

    Cabbage

    Cheap, filling, loads of fiber. Raw, steamed, skillet fried, boiled and made into stuffed rolls, used for noodles in soups, pickled.

    Kale

    Great for salads, stir fry, soups, and sauces.

    Spinach

    Great for salads, stir fry, soups, and sauces.

    Green Onions/Chives

    Make sure to re-pot those roots for ever-growing onion tops

    Onion

    Too much to be said about the flavor and value of onions. Utterly indispensable.

    Carrots

    Carrots keep a long time, and are a snack by themselves. Preparations are too numerous to list.

    Celery

    Essential ingredient for making stocks, broths, and many dishes. Can't have Mirepoix or Cajun Trinity without it.

    Zucchini

    Cheap, filling, and incredibly versatile.

    Eggplant

    Cheap, filling, and incredibly versatile.

    Pumpkin

    Pumpkins are cheap after Halloween and Thanksgiving. Seeds are edible. Use the insides interchangeably with squash, bake the whole pumpkin and use the puree for soups, stews, curries, dessert puddings, breads and rolls. I even use baked pumpkin puree and masa to make tamale dough.

    Dried Chilis

    Often overlooked and exceptional flavor enhancers. Buy them at the Mexican/Latin American grocery for pennies. Rehydrate them for use in bigger pieces in recipes or powder them up for seasoning.

    Fruit:

    Applesauce

    Use to make condiments, eat plain, add to baking mix to make muffins and cakes.

    Lemons and Limes

    Acids add life to food. Use to make salad dressings, zest for sweets. One lemon or lime can enhance dozens of servings of food.

    Whatever's On Sale

    Fruit tends to be more seasonal than most other foodstuffs, keep an eye on what's in season, and buy bruised and uglies at a discount.

    Frozen Fruit

    Smoothies, pancake toppings, filling for handpies and biscuits. You can often find deals at a fraction of the price of fresh produce.

    Dried Fruit

    Good for snacking, packed with fiber, and an excellent enhancer for cereals and porridge, baked goods, and savory sauces.

    Dairy and Substitutes:

    Yoghurt and Kefir

    Make parfaits, use interchangeably with sour cream, crema, and other cultured dairy. Also an essential ingredient in many international cuisines.

    Cottage Cheese

    I don't see it often on these lists, but it can be blended to make sour cream substitute, seasoned and eaten as salad dressing, used in pasta dishes, and baked into pastries and fruit desserts.

    Hard Cheeses

    Hard cheeses keep well and have stronger flavors in smaller quantities. Parmesan and Sharp Cheddar can add a great deal of flavor in small quantites.

    American Cheese Singles

    Grilled cheese sandwiches are a cheap comfort sometimes. One 40 calorie slice with some grated parm or shredded cheddar can elevate the hell outta some bread. Also a good enhancer for base white sauce for homemade mac, rarebit, etc.

    Nonfat dry milk

    Needed for some baked good recipes, adds flavor to dumplings, instant potatoes, gravies and sauces. A little goes a long way.

    Coconut milk

    Essential for making some curries, soups, and stews.

    Recipe Enablers: (things that make your ingredients into food)

    Baking Soda

    Baking Powder

    Active Dry Yeast or Sourdough Starter

    Light Cooking Oil

    Malt, Cider, or Wine Vinegar

    Distilled White Vinegar

    Lemon or lime juice concentrates

    Garlic Powder

    Dehydrated Onions

    Bouillon

    Salt

    Spices

    Browning Sauce (Maggi, Kitchen Bouquet)

    Starch (arrowroot, corn, Wondra)

    Sugar/Honey/Molasses/Syrup

    Soy Sauce

    Fish Sauce

    Shortening/Coconut Oil/Ghee

    Hot Sauce

    Ketchup

    Mustard

    Olives

    Capers

    Anchovy Paste

    Cookware and Storage (especially if you've got limited space):

    (side note: I've been able to buy every one of the appliances, except a microwave, at a thrift store for less than $15)

    Single Burner or Hot Plate

    Instant Cooker

    Toaster Oven

    Microwave

    Electric Skillet or Griddle

    Bullet Mixer/Blender/Food Procesor

    Freezer bags (1 gal, 1 qt, and Snack Size)

    Canning Jars and Lids

    submitted by /u/TMKF2 [link] [comments] from Eating healthy on a cheap budget https://ift.tt/3njKFL6

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  • randomspursofcreativity
    22.04.2021 - 3 weeks ago

    A Single Moment

    It all happened suddenly. It wasn’t something that slowly came to be, but  at some point it just suddenly existed when it wasn't there before. Of course there are a lot of things in the world that aren't like this, but it's more common for things to happen instantaneously. It's like a car accident, falling in love at first sight, falling down the street, and sudden death. 

    I was busy getting ready for school that morning. My father often met me on his way to work or met me only after work in the evening because he went to the office early in the morning and finished the papers he left the day before. So the morning is usually an interaction between my mom and me. Even though it has been a long time since I had breakfast because I had a habit of skipping breakfast, my mother nagged me every morning to "Grab a bite." But that morning was a little weird. I couldn't feel my mother's busyness in the kitchen at all. There was no soybean paste stew that should be boiling on the stove, no rice cooker to spew out white steam, no smell of grilled fish and sour kimchi that I didn't want to smell in the morning. The kitchen was just silent. It was then that I heard a song coming from the bedroom. I quickly opened the door. The bedding was still spread out, and my mother was singing in front of the window. I don't know what song it was, but my mother's voice was as clear as the voice of the opera singer that I saw on TV. 

    "Mom sings?"

    I was a little confused. Until this day, I had never heard my mother sing. I've never heard her humming, let alone singing. My mom kept singing regardless of my entrance. 

    "Mom, I'll be right back."

    I closed the door. I thought my mother would follow me but she didn’t, my mother sat on the bed and kept singing. On my way to  school, I thought I'd never seen my mother in such a state. My mother was a typical “strong lady” who would always be busy doing things around the house. I thought it was a bit strange, but as soon as I came to  school, I was busy with  school work, so I put it aside for a moment and focused.

    It was the next morning. I was preparing for  school, and my door opened. My mom was terrified when she came into my room.She came into my room as if she were being chased by a big dog. I thought my mum would tell me about my father who drank too much last night or my married brother. But that would also be strange. Mom never bothered me on a busy morning. I looked at my mother's face. Mom's eyes were shaking nervously. 

    "What should I do? What do I do now?"

    Mom asked urgently. No, she was desperately asking for help rather than just asking a question. I know something is wrong, but I raise my voice avoiding confrontation and denying the possibility of something being really wrong. 

    "Mom, what's wrong? You know I have to get ready for  school now!"

    My mother has changed since that day. Her carefully chosen words turned into harsh words that I had never heard before, she took off her clothes anywhere, and did not remember what had just happened. She was already skinny, but she couldn't eat properly, so she became skin and bones. At first, we took turns taking care of our mother, but we were busy making ends meet and ended up putting her in a nursing home. She was at an early age to be admitted to a nursing home, and my mother was the youngest there. My mom became quiet and meek, but I know that mom's warm meal will never greet her at home.

    Now that I think about it, it's strange. Everything was fine before my mother sang that morning. There really wasn't a problem. Everything changed after my mother sang that morning. It all just happened suddenly.

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  • niteshade925
    20.04.2021 - 4 weeks ago

    A tip on how to make DIY plant fertilizer I learned from my gramps:

    Soak then boil some soybeans until soft (meaning you can easily ground it into paste with two fingers), then put in a clear plastic bottle with some water (do not fill, you will regret it). Open the cap just a tad, and let it sit in the sun for a month, and....voila. Homemade ferts. The water will smell really really really bad great and your plants will love it. Dilute this liquid fert with some water at the ratio of 1 part smelly liquid to 10 parts water, and simply water your plants with it. Do take care to avoid directly watering the roots though.

    Btw: this method is not recommended for completely indoor plants due to uh...olfactory reasons. But if you can let your plants sit outside for a bit, then definitely do that after using this homemade liquid fert.

    #random post #it's my gramps' secret #he has a balcony full of thriving plants #gardening#i guess
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  • shivani381
    12.04.2021 - 1 mont ago

    FOOD CULTURE IN DEHRADUN

    Food is something that makes a person's heart happy or something that makes your stress go away. It is said that if you want to impress someone, first try to impress their stomach. And if you eat your favorite food, it just vanishes your stress and makes you refresh. Dehradun has two types of food culture, the first is Kumaoni, and the second is Garhwali. Kumaon consists of places like Nainital, Almora, Haldwani, and Ranikhet. Garhwal consists of places like Haridwar, Rishikesh, Kedarnath, and Badrinath dhams. 

    The Garhwali and Kumaoni food includes a lot of grains such as Ghat (Kulath), Jhangora (barnyard millet), Bhat (black soybean), Mandua (finger millet), and seasonal green and leafy vegetables. Green vegetables such as Amarnath (choli), nettles (Picchu ghas) are also cooked and served by people living there. They use special spices such as Thawe (Kala jeera), Kwacha (Sakwa), and Bhangjeera (it is made from cannabis). These food are not only delicious but also nutritious, they act as antioxidants and has a massive amount of medical benefits. 

    Foods like Chainsoo, Kafuli, Jholi, Phaanu, Til ki Chutney, Baadi, Roat, Arsa, Aloo Tomato Jhol, and Gahat Ke Paranthe are some famous Garhwali cuisine. And foods like Ras, Bhaang ki Chutney, Singhal, Bhatt ki Churdkani, Shai, Badil, and Thechwani are favorite Kumaoni cuisines. Some foods like Kandalee ka Saag, Bal Mithai, Kulath Phanu, Gulgula, Arsa, Kaafil, Singodi, Sani hui Muli, and Nimbu comes under the cuisine of Dehradun. You can find many of these Uttarakhand's cuisine in JSR Group of Hotels, JSR Inn & JSR Continental with 35 years of experienced chefs. 

    Here are some famous recipes or cuisines of Dehradun that are mentioned below:

    ● KALI 

    It is like a gravy with a thick consistency, which is made from spinach and fenugreek leaves. Traditional people used spinach and fenugreek but now as the time has changed people use any green leafy vegetables.

    ● CHAINS

    This recipe is made from Black Urad Daal, or we can say lentils. It is one of the traditional foods of the Garhwali people. Urad daal or lentils are hard to digest, so if you are known to this daal and can digest it, then it's well and good, but if you are going to taste it for the first time, then it might be a little hard to digest.

    ● PHANU

    The phone is known as the brother of Chainsoo because it is the same except for the ingredients. While making Chainsoo, they use Black Urad daal, but while making Phanu, they don't have any restrictions. They can use various daals like moong and toor daal. 

    ● DUBUK

    This dish is usually consumed during winters because it provides warmth inside the body. This recipe requires lentils and some traditional species. It tastes best when cooked in the traditional method that is cooking in handi that too in Chula (coal). 

    ● SANA HUA NIMBU MOOLI

    The main ingredient of this recipe is lemon, as the name suggests. There is a special species of lemon, which is larger in size compared to the original lemons that we get in the market. So, this recipe includes those large lemons, white radish (mooli), curd, bhang, hemp seeds (roasted), sugar or honey, green chilies, and salt.

    ● ALOO TAMATAR KA JHOL

    As the name suggests, this recipe considers tomato (tamatar) and potato (aloo). In this recipe, first, the potatoes are boiled, then tomatoes are cut into small sizes, and then their curry is formed. In that curry, they smash the boiled potatoes and put them in tomato curry. At last, it is seasoned with tomatoes, and coriander (dhaniya) leaves.

    ● GAHAT KE PARANTHE

    This recipe consists of Gahat that is horse gram. Gahat is soaked overnight, and then they boil it in a pressure cooker until it becomes soft and easy to smash. Then they make dough out of wheat and then fill the wheat balls with a mixture of gahat which is prepared. Then it is cooked and served.

    ● ALOO DAAL PAKORA

    Again, as the name suggests, it consists of aloo, that is, potatoes, and daal that pulse. Both daal and potatoes are boiled in a pressure cooker, and then the potatoes are smashed. These smashed potatoes are then mixed with boiled daal and creature a mixture out of it. Then taking out small parts, and little by little, those are fried in oil.

    ● KUMAONI DAAL BADA  

    In this recipe, the main hero is Urad ki Daal. These are soaked overnight, and then they create a mixture of them. And then, this mixture in the form of bada is then deep-fried in oil. It is so crispy and delicious. It is considered a snack.

    ● SISUNAK SAAG

    Mainly this saag is made from Bicchu saag, but now as the time has changed, people make it with any other green leafy vegetable. This recipe has a thick and dry curry.

    ● BAADI

    This recipe is made out of Buckwheat flour which is then roasted in ghee and given the shape of a ball. Baadi tastes great when served with Gahat ki daal and Phaanu. It is a popular dish of Uttarakhand.      

    #dehradun street food tour #dehradun food #best place to eat in dehradun #street food of dehradun #travel in lockdown #travelnburpwithsurya #best places to eat in dehradun #dehradun food places #food truck business #food factory #uttrakhand food tour
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  • mademoiselleflorentino
    11.04.2021 - 1 mont ago

    Miso Soup

    Miso is a traditional fermented soybean paste from Japan. Variations of miso paste exist, such as red miso and white miso. Regional Japanese miso paste varieties are prepared with fermented barley too.Miso soup is a quick clear soup, prepared with miso paste and other ingredients.The paste is used to make an instant soup. It only takes 5 minutes to make a bowl of miso soup.

    1. Prepare the dashi by keeping the mushrooms to soak in water for a few hours. Take out mushrooms before using the dashi for the soup.

    2. Heat up dashi and add flavoring ingredients when it's cooking.

    3. Reduce or turn off the heat and add in the miso paste. Combine paste into soup until it has dissolved.

    Tip: Miso paste shouldn't boil in the soup or the flavors of the miso will get altered in a not so good way. Garnish with green onion slices and serve up hot.

    Flavor Options: This is the most classic, simple and basic miso soup out there and you can add ingredients and modify it to your needs. Add the following to your soup, while the soup is cooking or to garnish, one at a time or combined:

    noodles - ramen, udon, soba

    tofu - uncooked in the soup or crispy fried as a topping

    seafood - clams, surimi, crab, shrimp

    meat - stir-fried pork or chicken

    vegetables - radish, carrot, potato, taro root, bok choy or green peas

    Shimeji Mushrooms

    Drop an egg in or serve with soft boiled egg half (Ajitsuke Tamago)

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    Sopa Miso

    Miso é uma pasta de soja fermentada tradicional do Japão. Existem variações da pasta de miso, tais como o miso vermelho e o miso branco. As variedades regionais japonesas de pasta de miso também são preparadas com cevada fermentada. A sopa Miso é uma sopa rápida e clara, preparada com pasta de miso e outros ingredientes. São necessários apenas 5 minutos para fazer uma tigela desta sopa.

    1. Preparar o dashi mantendo os cogumelos de molho durante algumas horas. Retirar os cogumelos antes de usar o dashi para a sopa.

    2. Aquecer dashi e adicionar ingredientes aromatizantes quando está a cozinhar.

    3. Reduzir ou desligar o calor e adicionar a pasta de miso. Combinar a pasta em sopa até à sua dissolução.

    Dica: a pasta de miso não deve ferver na sopa ou os sabores do miso serão alterados de uma forma não tão boa. Decorar com fatias de cebolinha verde e servir quente.

    Opção de sabor: Esta é a sopa de miso mais clássica, simples e básica que existe e pode adicionar ingredientes e modificá-la de acordo com as suas necessidades. Adicione o seguinte à sua sopa, enquanto a sopa está a cozinhar ou para guarnecer, uma de cada vez ou combinada:

    mariscos - amêijoas, surimi, caranguejo, camarão

    macarrão - ramen, udon, soba

    tofu - não cozido na sopa ou frito como uma cobertura

    carne - carne de porco ou frango frito

    legumes - rabanete, cenoura, batata, raiz de taro, bok choy ou ervilhas verdes

    Cogumelos Shimeji

    Deixar cair um ovo ou servir com meio ovo cozido mole (Ajitsuke Tamago)

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