Comments on: HUHO: Keep Feeding Yourself

By: Chef

Chef — Mon, 04 Dec 2006 04:54:49 +0000

Oh wow, that’s an excellent recipe for pony! Do you prefer Shetlands or Irish Sport Horses?

By: Pony

Pony — Mon, 04 Dec 2006 03:05:00 +0000

Red Lentil Soup

5 or so cups vegetable broth or water
4 to 6 carrots, more or less as you like
One small potato
One chopped yellow onion
1-1/2 cups red lentils
4 cloves garlic, minced
1-1/2 teaspoons ground cumin
1/2 teaspoon tumeric
Optional: cayenne pepper to taste
1/2 teaspoon ground coriander if you have it
salt and pepper
one scant tablespoon vinegar, or if you have a lemon rind around {you save them in the freezer) you can add a piece of that while all cooks

plain tart yogurt

1/2 cup fresh cilantro
one bunch fresh spinach (or frozen which is just as nutritious and often cheaper)

Simmer everything but salt, cilantro and spinach for about 1 hour, stirring. Add the 1/2 cup chopped cilantro at end of cooking. Stir. Correct seasoning.

Just before serving, rip up spinach and saute in one tablespoon oil until wilted. About 3 minutes.

Serve each bowl of lentils with a heaping tablespoon plain tart yogurt, a bit of the wilted spinach and a dusting of cumin.

Or: chopped green onion (scallion)

Or: a few chopped cashews, a few raisins and a bit of grated apple.

By: Pony

Pony — Mon, 04 Dec 2006 02:36:52 +0000

Vegetable Barley Soup
simmer about 25 minutes once all is together

Two cups pot barley, cooked
5 cups water, vegetable broth or chicken broth
{add more water/broth if needed as soup cooks}
one yellow onion
the leafy end of the celery and a bit of the real deal
2 cloves garlic
2 carrots

Chop the vegs a you like them

8 oz chopped mushrooms
6 plum tomatoes, canned, not juice

2 cups greens in season sliced thinly and sauteed until still crunchy, in olive or canola oil ie) kale, cabbage, spinach, mustard greens etc. add to soup at the end of cooking. You can use frozen spinach.

paprika
cayenne pepper
basil
salt and pepper
{Above to taste, about 1/2 tsp each}
one bay leaf
Or whatever herbs you like and taste before serving to adjust if needed

a small piece of the rind from a piece of parmesan cheese if you save them in a bag in the freezer, toss a couple into the simmering soup to flavour it. If you’re a real miser like me, when the soup is cooked, rinse them, dry them and put them back in the bag in the freezer. Or eat them while you stand at the sink congratulating yourself on a pretty good soup
peas whatever

you can also use parsnip, potato, turnip, chunks of squash or pumpkin, whatever you have on hand

Just before serving and after adding sauteed greens, add a spash of cider vinegar or a squirt of lemon juice if you have one around

if you’re flush, you could add a couple teaspoons Pesto sauce, and a handful of chopped flat leaf (Italian} parsley, just before serving.

By: Neely O'Hara

Neely O'Hara — Sun, 03 Dec 2006 03:03:13 +0000

Miss Havisham’s mention of tomato paste reminded me of what to do with tomato paste leftovers - I put tablespoons of the remaining tomato paste on a cookie sheet and freeze it until rock hard. Then I put them in a ziploc bag or gladware container and then pop them out one at time when I need tomato paste. It’s cheaper than the tube of paste, and lasts longer than in the fridge (I thought I could keep it sealed in a plastic jar in the fridge, but it got moldy.)

I also do this with wine and chicken stock - any leftovers go right into an ice cube tray, and then I pop them out one at a time as needed.

I’m sure these tips are well-known, but I didn’t find out about them until just recently, so I figured I might as well mention them for anyone in similar shoes.

By: miss havisham

miss havisham — Fri, 01 Dec 2006 20:46:53 +0000

What-You’ve-Already-Got Soup
I think that vegetable boullion cubes (around $2 for a box of six) are the single most important staple in a kitchen intent on saving money. Though most are tailored such that each cube makes two cups of broth, the broth can be weakened (especially if adding other items to a soup), thus stretching the cost. A small can of tomato paste (50-70 cents) is also a good buy, since you could add half a can to six or eight cups of water/broth and still get a strong tomato flavor. (Ketchup, if it’s what you’ve got, can do the same thing.) Onions and celery can be sauteed in butter or oil to soften and then added to broth to make it more savory; spices like thyme, rosemary, parsley, and dill can all turn plain veggie broth into something pretty tasty, and CVS often sells these spices for 99 cents a jar. Soups like this can take any type of frozen, canned, or fresh vegetable, or even lemons, apples, and oranges. Also, egg noodles (between 50 cents and $1 for a one pound bag) expand greatly and can be an excellent and filling addition to the soup. I find that, even when making the soup noodle heavy, I can stretch a single bag of egg noodles to accommodate a gallon of soup. The best thing about soup, though, is that it reheats well and tolerates tweaks with each reheating. If you toss in some frozen peas when reheating onion soup, it’s like a brand new meal and nothing is wasted. In general, to make the soup, add your vegetables to simmering broth and bring the soup to a boil; turn down the heat and let the soup simmer for 20-45 minutes, until the vegetables are tender. Add the noodles when the vegetables are nearly cooked, as they only take 3-5 minutes to soften. And if you, like I do, collect packets of Saltines, the cost of the entire (healthful) meal (plus two days of leftovers) is quite low, usually between $4 and $8.

By: Tlönista

Tlönista — Thu, 30 Nov 2006 21:16:04 +0000

I’ve just made the tomato & spinach soup and can vouch for its awesomeness. Cheap, simple, and tasty, enough for this broke student anyway, with tons left over. Consumed alongside a salad made from the leftover spinach, a handful of nuts and raisins, and Ridiculously Easy Vinaigrette (olive oil and balsamic vinegar).

Consider me helped! Thanks, Mary and Lauren.