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The Budget Gourmet

Kitty Cunningham posting in The Budget Gourmet
User: mary_mayhem
Date: 2011-03-06 20:09
Subject: Another useful link
Security: Public
Four bonus soup variations on Mark Bittman’s blog.

Creamy, Brothy, Earthy, Hearty

http://www.nytimes.com/2011/03/06/magazine/06eat-t.html
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Kitty Cunningham posting in The Budget Gourmet
User: mary_mayhem
Date: 2011-02-17 22:22
Subject: I found a nifty website
Security: Public
http://budgetbytes.blogspot.com/2011/01/spinach-lasagna-roll-ups-801-recipe-114.html

And that recipe looks great.
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Kitty Cunningham posting in The Budget Gourmet
User: mary_mayhem
Date: 2011-02-13 19:11
Subject: Gajar No Halwo (Indian Carrot Dessert)
Security: Public
My Indian coworker, Binita, gave me instructions for this. I made it tonight and Chuck says "Namaste, Binita!"

Grate 1 lb carrots on the medium size hole.
Cook on medium heat with @ 2 Tbsp ghee until softening.
Add 1 c. milk and continue cooking the milk down until the carrots are creamy.
Add 1/2 c. sugar
and 1/2 tsp. ground cardamom.

Take off the eye and allow to cool a little while you have dinner.

(There are recipes online, now that I know the correct name to look for, that add cashews, almonds, pistachios and/or raisins at the end. We are having plain and will try nuts later.)
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Kitty Cunningham posting in The Budget Gourmet
User: mary_mayhem
Date: 2010-12-21 09:16
Subject: I want to try this
Security: Public
Spicy Kettle Corn recipe on the Huffington Post.
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ppppffffffftttttttttt posting in The Budget Gourmet
User: bookishvirgo
Date: 2010-10-05 11:01
Subject: chicken stew
Security: Public
Mood:calmcalm
I have to wait till next paycheck to go food shopping so I'm trying to throw together what is left in my pantry. I looked trough my freezer and decided a chicken stew would be a good meal. Especially with the weather cooling down where I live. I would like some help making this stew the best it can be. I would appreciate getting some tips how to put it together to get the most out of what I have.

Ingredients I have:
-boneless/skinless chicken tenders
-bag of frozen stew vegetables
-about 1 cup of chicken stock
-many of the basic dried herbs
-dried Italian seasoning
-Herbs de Provence
-yellow curry
-Parmesan cheese
-2 onions
-3 cloves fresh garlic
-minced garlic in a jar
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Kitty Cunningham posting in The Budget Gourmet
User: mary_mayhem
Date: 2010-07-17 08:59
Subject: I thought you'd like this
Security: Public
It's an entertaining article about cooking.

http://www.huffingtonpost.com/matthew-jacob/in-search-of-recipe-zen_b_623762.html
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Rapscallion posting in The Budget Gourmet
User: rapscallion
Date: 2010-03-25 17:01
Subject: Recipe Organizing Software?
Security: Public
For those of you who save recipes on your computer or online, what service do you use to organize them, or do you not? Cheap is good, free is better. Recs please & thanks!
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Elaine Hursen posting in The Budget Gourmet
User: mearth
Date: 2010-02-01 18:05
Subject: Peapod Discount Code
Security: Public
Anyone want to save $20 on a first-time order from Peapod?

Enter discount code SAVEFRIEND20 at checkout (minimum order $60)
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Mominator posting in The Budget Gourmet
User: aimingforpeace
Date: 2010-01-31 18:15
Subject: Blew my budget again!
Security: Public
Fortunately, I've got enough staples to keep us through for the next couple weeks, but it's going to be a boooooring time unless I can figure a few things to mix it up.

What are your favorite zomg cheap (but unexpectedly delightful) dishes?

We're vegetarian, well stocked on beans, brown rice, root veggies, pasta, apples, bread making stuff, my spice cabinet overfloweth, and probably have about $20-30 that I can "get crazy" with over the next 2 weeks.

Thanks!
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Kitty Cunningham posting in The Budget Gourmet
User: mary_mayhem
Date: 2009-12-26 10:19
Subject: Root Soup for Breakfast
Security: Public
I made Root Vegetable Soup last night.

I peeled the vegetables with a potato peeler and chopped them into one inch cubes. One parsnip, one turnip, one sweet potato in a large pot with enough water to cover plus about an inch and a half. One large spoon of chopped garlic (I'm lazy and keep a jar of pre-chopped in the fridge) a handful of dried parsley and a half a handful of dried oregano. Brought to a boil and turned down to medium to cook until everything was tender. I don't salt and pepper, instead allowing each of us to add it to our bowls as we choose. If I'd thought of it, I could have added an onion, but I didn't and it is fine without it.

I had intended to put rosemary in it and added a sprig when half the pot was gone. It was good without it and better with it.
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March 2016