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| Uncle Garbledeenia's On-campus cook-book.; 'cause I remember how hard it is. | |
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| Tweet Topic Started: Jun 9 2009, 10:30 AM (218 Views) | |
| Garbledeenia | Jun 9 2009, 10:30 AM Post #1 |
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I was recently described as the resident foodie. This came as a bit of a surprise to me but I must admit I like the title. So here I go sharing recipes and tips with anyone bored or interested enough to read them. This thread will be aimed specifically at those who are looking for ways to eat cheaper. Feel free to add any recipes, tips, critique any other comments of your own. First off some tips. 1. Visit farmers markets. They are usually a very cheap way to get fresh, good quality produce. 2. Learn to cook with whole foods. Pre prepared produce (try saying that 10 times fast) is always more expansive and whole foods are more versatile. 3. If you use a lot of it try to learn how to make it. I make my own stock, ice cream, ready-meals and bread. 4. Buy in bulk and freeze. If you see something cheep buy more of it and freeze it for later. 5. Have a huge. And I mean huge herb and spice collection. You can live off the most basic food for weeks on end and still enjoy it if you have different spices to create different tastes. Edited by Garbledeenia, Jun 9 2009, 10:31 AM.
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| Garbledeenia | Jun 9 2009, 10:50 AM Post #2 |
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Second up one of my fave recipes. Tuna Carbonara You need: (2-3serves) 300ml cream 1/2-1 Grater full of grated cheese Parmesan to taste Garlic to taste 1/2 an onion med sized tin of plane tuna (wash it if its in oil) pasta of choice. What to do: Put a pot of water on (pasta always cooks better if the water is already boiling) Chop onion and grate cheese In a large frypan/med saucepan cook onion and garlic until onion starts going see through Add all the cream and parmi cheese and a small handful of normal cheese Stir until cheese is melted, add more cheese, repeat until cheese is gone Add tuna By now the water should be boiling so add pasta. Stir sauce occasionally until thick. (This should take the same time as the pasta) Drain pasta, stir in sauce and serve. You can do this with chicken or bacon instead of tuna, just cook the meat with the onion. Mushroom goes good with the chicken/bacon versions (add after meat but before cream and too to your liking). Chicken&bacon is also a good option. |
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| ninjapenguin | Jun 9 2009, 05:23 PM Post #3 |
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"Joss Whedon is my master now."
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A little while back Garbledeenia described a stuffed capsicum recipe that I tested out on the family. Here's my take on Jarlsberg and Cous Cous Stuffed Capsicum Ingredients (to serve four - side dish, though I wld and will happily eat this as a meal in itself) 2 fresh capsicums 2 cup cooked cous cous (so nice they named it twice) 150 grams sundried tomatoes 150 grams shaved Jarlsberg cheese sea salt and cracked pepper to season Method Pre-heat oven to 160 degrees. Wash and cut capsicum, scoop out seeds, etc. Make cous cous (I used a seasoned one by Ainsley Harriot but plain is perfect) - follow instructions on packet. If you can make two minute noodles, you can make cous cous and its far better for you. If you can't make two minute noodles, you deserve to starve .Cut up sundried tomato, stir through cous cous. Line the inside of each capsicum half with a slice or two of Jarlsberg cheese, scoop in the cous cous mixture and lay another slice or two of cheese over the top. Bake in the oven for 10-15 minutes or until Cheese is golden brown and the capsicum is soft (not too soft though so keep an eye on it). then......eat it!! here's one I prepared earlier....see attachment btw.... it was delicious Edited by ninjapenguin, Jun 9 2009, 05:24 PM.
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| Sypons | Jun 9 2009, 05:35 PM Post #4 |
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Assistant Pig Keeper
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I'm going to agree with G that even if you're tired, whatever veges you have chopped up plus pasta, a sauce and a variety of herbs never gets old. Especially if you intersperse it with curry. I lived with two other early to mid 20s (yeah I know, older than me anyway) guys working 11 hour days and we lasted on that staple for several months. Be creative on weekends though. |
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| Garbledeenia | Jun 9 2009, 06:21 PM Post #5 |
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Don't be afraid to roast. Its a do nothing meal. You put it on and do nothing until its done. |
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