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In Reply to: RE: You can be... posted by mkuller on January 21, 2015 at 12:57:35
yep, well said. I prescribe to that theory. A big way to save is to cook food from scratch. It has many other positive benefits too. There is only one good restaurant within 25 miles and its OK but nothing special. Big pot of vegetable curry on the stove now. I make the spice blend* and put it on the sauteed onions, carrots, bell and hot peppers, carrots and add diced tomato and garlic late. Cook it down till most liquid is gone and have a crapload of turnip, rutabaga, cauliflower and yellow squash cooking in a separate pot. When they are done but not mush drain that liquid and any liquid still in the other pot and put that in a small non stick pot and reduce it to a thick state. Throw it all together in the big pot and add a quart of yogurt that has been in cheesecloth with a weight on top to make it the consistency of cream cheese. Yummy Indian Vegetable Yogurt curry. Lasts about 5 days and is heavenly. Serve in a bowl w/cilantro on top.
Total cost about $12. Why so little? Cauliflower $1.99/hd, Turnips .69/lb, 5 marked down green bell peppers $1.71, carrots .69/lb bag, onions 1.99/3lb bag, yellow squash .99/lb, rutabaga .99/lb, diced tomatoes 28oz can .99, yogurt one quart .50 cents, yep that's right .50! Yum!
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*My "Curry"= turmeric, corriander, cumin, white pepper, paprika, red pepper, dried red chilies
Follow Ups:
(nt)
It would be a soupy mush in a crock pot; you have to remove that liquid and do a reduction. Also you really need to cook the veggies 30 minutes or so and that includes putting the squash in for the last 15 minutes only or the veggies are too mushy.
If I could do a crock pot for this dish it would make it easier but you just can't and have it come out well. Now a decent chuck roast w/potatoes, onions, carrots and celery works well in the crock pot. I'll have to do one of those soon.
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