Let's get a poverty thread going. What do you fellow poorfags eat? I've been living on a tight budget lately, and am trying to still eat very healthy. My diet mainly consists of rice, legumes, leafy greens and fish/cheese/nuts I can find for cheap. As for fruits, I mainly eat oranges, bananas and pears. Is this diet good enough to remain healthy?
Use this thread to share any cheap as fuck recipes, tips, whatever.
I made faux Chili Sin Carne yesterday, which was pretty good and cost me approx. 1 euro
- 1 can of red kidney beans - 2 tomatoes - 1/2 onion - 5 cloves of garlic - Chili Peppers (I used Sambal Oelek instead, which is just ground peppers and salt anyway) - Splash of cheap red wine - Some oil/butter - Spices: salt, pepper, cumin - Cup of wholegrain rice
Boil water for rice. Rinse beans. Dice onion, garlic and peppers. Fry garlic on medium heat in a pan. Add peppers and stir untill you have a nice garlic-chili mix. Add onions and brown. When brown, add tomatoes. Simmer for a bit, then add splash of red wine. When reduced, add beans and spices, let it simmer a 10 minutes.
homemade baguette with extra virgin olive oil, garlic slices and canned sardines with pepper and salt on it.
canned sardines are like 1e per a meal but full of them good omega threes.
homemade bread, garlic and oil are quite cheap.
Austin Torres
Oh yes I'm a big fan of canned sardines. This sounds very tasty, gonna give it a try. Any recipe for the baguette by any chance? Never baked much before.
Nicholas Gonzalez
kinokogohan (mushroom rice) -wash 2 cups rice -chop mushrooms (shiitake and shimeji but other mushrooms are fine) -mix rice with 2 tbsp soy sauce, mirin, sake -put in rice cooker -put in mushrooms -press "cook"
Tyler Russell
>Is this diet good enough to remain healthy? Yes, this is quite healthy and essentially the same things I eat.
However when you have a low intake of animal products, whether due to health, budget or both, you should probably supplement vitamin B12, and you may want to supplement iodine (not if you eat fish regularly), and _maybe_ zinc (not if you eat cheese or red meat regularly) or choline (not if you eat eggs or liver regularly).
Budget-wise, I would recommend against canned beans and instead go for dry lentils - which cook much quicker than beans. If you can acquire a pressure cooker, that would open up the possibility of dry beans.
Dominic Lewis
Japan, stop. Just...stop.
Ryder Perez
mix 300g flour and 200g water let sit for 30-60 minutes add 6g dry yeast, 6-9g salt and squeeze and fold the dough to fully incorporate the salt and yeast evenly. let sit until around double in size fold the edges of the dough ball into the middle of it until it forms a tight ball again, flip the seam side down let sit until around double in size fold the edges of the dough ball into the middle of it until it forms a tight ball again, flip the seam side down at this point I put it in the fridge overnight, but you can also shape it instantly shape it like in this video youtube.com/watch?v=IRDL3lPQSkc let it rest around 45 minutes meanwhile, preheat oven to 250 degrees celsius with a deep pan on the bottom of the oven and a thinner pan on the middle rack score the baguette lengthwise like in this video youtube.com/watch?v=3QdzHuhJ-ls put it in the oven pour hot water on the deep pan keep it in the oven until it's beautiful and brown remember to flip it upside down at some point, to get an even all around color
I aware about the B12. I sometimes supplement with nutrional yeast my wealthier roommate gets. I do eat plenty of eggs and cheese, so I think I'm find on zinc and choline.
Time is what keeps me from buying dry beans. If I'm not mistaken, most kinds require hours of soaking and long cooking times? I study and work a half time job, so time is precious.
Matthew Perry
A polish user posted this about a week ago. Still haven't tried it but it seems foolproof and sauerkraut is full of vitamin C and overall extremely healthy.
Sauerkraut
Ingredients: >cabbage, salt, water >optional: caraway seeds
>Slice cabbage thin. >Add 3% sea / kosher salt by weight of cabbage. >100grams of cabbage gets 3 grams of salt.
>Mix and squeeze and allow to rest until moisture starts coming out of the cabbage.
>Optional: add about a teaspoon of caraway seeds
>Jam the cabbage in mason jars and cover with a brine solution of 1 tbs sea salt per 1 quart of water.
>Lightly put lit on so gasses can escape.
>Top off with brine daily as needed.
>3 days to a week later, you'll have a very mild and delicious kraut you can eat.
>The longer you let it ferment, the more sour it becomes.
I don't let mine go for more than a week before I tap into it. It's delicious.
