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In addition to all the advice above me, check this out: http://cheaphealthygood.blogspot.com/2009/02/1-chicken-17-healthy-meals-26-bucks-no.html All the recipes in the post are delicious. In addition, that blog in particular has a ton of awesome recipes with cost info for each one. Stock your kitchen with herbs and spices like others have said to really drive the cost down. Also echoing the advice above to save your various giblets, organs, bones, and other unused parts in the freezer. Also, save the butt ends of your vegetables - ends of onions, the stem sections of carrots, etc. Once you have a couple pounds of animal bones, through them in a pot with all the vegetable parts and a gallon or two of water, bring to a boil, then reduce heat and simmer for 4 - 8 hours on a saturday. or day off from work. Enjoy your new chicken broth, and freeze it in 1 cup portions to use later in stews and chilis.
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Oct 10, 2011 18:56
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dino. posted:biriyani I made this last night and it's delicious. Thanks for introducing me to Manjula's Kitchen, dino.
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Nov 3, 2011 21:17
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thegasman2000 posted:Bricks are cool but splitting them down is a bitch. With the flat bag method you can snap a corner off if if only for one or whatever. I use a few ziploc containers and a 1-cup measuring cup to freeze my broth or soup in 1 cup bricks - after they're frozen, run the bottom of the container under a little warm water, pop out the bricks, place in giant bag, place bag of bricks in freezer, and repeat until no more soup. Makes measuring easy, since everything's already in 1 cup increments.
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Dec 8, 2011 22:18
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silversiren posted:It doesn't really need to be refrigerated, right?  food poisoning is not fun, please put your homemade, non-pasteurized sauce in a minifridge and not just sitting out in the middle of your super-hot non-insulated room. Also try using the money you save to move out, that doesn't sound like a good living situation at all  .edit: I am bad at typing today. gmc9987 fucked around with this message at 01:18 on Mar 9, 2012 |
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Mar 9, 2012 01:09
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