Mt_Rider Posted October 22, 2017 Share Posted October 22, 2017 Interesting, Ambergris. I glanced at hers and saw it would be similar to our standard at the grocery. So I did mine off the top of my head...without counting. Then looked at hers and had a couple to add. [ I forgot chocolate!...might need to add chocolate chips as well as cocoa!] Then I counted it up and ....35. 1. Apples 2.Fresh or Dehy Bananas 3.Potatoes 4.Onions 5.Carrots 6Raisins 7.Walnuts 8.Canned Tomato 9.Tomato sauce/paste 10.Canned or Frozen Gr Beans 11.Canned or Frozen Peas 12.Canned or Frozen Broccoli 13.Cheese ….Cheddar and Mozarella 14.Butter 15.Olive Oil 16.White Flour 17.Hard Red Winter Wheat 18.White Winter Wheat 19.Oat Groats or Flaked 20.Barley 21.Black Olives 22.Pasta...assorted 23.Asian Calrose Rice 24.Baking Soda ...lots 25.Baking Powder 26.Salt 27.Sugar 28.Honey 29.Yeast 30.Crisco and/or Lard 31.Meat....canned or fresh 32.Milk 33.Eggs [tho we have them from ducks] After reading hers: 34.Mushrooms 35. Cocoa 36. Buckwheat .....if I was going long term, for the Vit C MtRider ....can't keep mine at 20 but we certainly do use basics Quote Link to comment
Andrea Posted October 22, 2017 Share Posted October 22, 2017 18 hours ago, Ambergris said: I saw a video about an Australian recipe book called, I think, 26 Ingredients. It's not available on Amazon yet. It's based on the theory that a full diet can be based on 26 common ingredients, including butter and flour and the like, with the goal of not throwing away so much. The video made me think of this thread. If you had to bring your diet down to 30 ingredients, what would you choose? Looks like this is hers: The Ingredients ApplesButterCarrotCheese (we eat very little, but it is sooooo good!)ChickenCocoaCoconut Peanut ButterCorn Flour Legumes (dried beans/lentils/peas)Eggs (Flax Seed)GarlicLemonsMilk Powder Almonds to eat/butter/make milk fromMince White Rice to eat/make milk fromMushroomsOilOnionPlain FlourPotatoPumpkin Frozen Berries/pineapple/mangoSelf-Rising Flour Sprouting & Micro Green SeedsStock (make your own from the chicken and vegetable trimmings) Replace with lettuce/cabbageSugarTinned TomatoesTomato PasteYeastZucchini replace with a green veggie with a higher nutrient content - broccoli/cabbage/kale Fun exercise! Thanks for posting her list! I assume we are allowed things like salt & herbs? Quote Link to comment
Andrea Posted October 22, 2017 Share Posted October 22, 2017 I need to add canned tuna, oatmeal, vinegar, cooking sherry. Quote Link to comment
Ambergris Posted October 23, 2017 Share Posted October 23, 2017 The herbs you can grow probably go without saying, like garden greens and garden tomatoes. I dropped zucchini in that bucket. I would have to add oatmeal and vinegar too. I would drop the lemons because I have limequats ripening over an extended period. Also, once I move, I plan to get a calamondin to extend my sour-juice season(s). I could use vinegar or just do without when they're out of season. I need ginger, but then I have it in the yard. With my pecan tree, I can skip the walnuts too. 1. Apples 2.Bananas 3.Potatoes 4.Onions 5.Carrots 6. popcorn 7. pumpkin 8.Canned Tomato chunks 9.Tomato powder 10. Vinegar 11 garlic 12 corn grits 13.Cheese 14.Butter 15.Oil 16.biscuit Flour 17.Hard bread flour 18. stock (home made) 19.Oats 20.Barley pearled 21.Black Olives 22.Pasta...assorted 23. Rice...assorted 24.Baking Soda 25.Baking Powder 26.Salt 27.Sugar 28.cocoa 29.Yeast 30.Crisco and/or Lard 31.Meat 32.Milk 33.Eggs 34.Mushrooms 35 black pepper Quote Link to comment
Jeepers Posted October 23, 2017 Share Posted October 23, 2017 This is just off the top of my head and in no special order. I did the first 30 then added 5 more because other people did. I might have cheated on number 30 but I eat so much of it. 1. Eggs 2. Spaghetti Sauce 3. Spaghetti 4. Onions 5. Garlic 6. Olive Oil 7. Coconut Oil 8. Oatmeal 9. Potatoes 10. Noodles 11. Flour 12. Tuna 13. Hamburger 14. Chicken 15. Great Northern Beans 16. Canned Tomatoes 17. Frozen Broccoli 18. Frozen Cauliflower 19. Tea Bags 20. Sugar 21. Salt Sense 22. Peanut Butter 23. Honey 24. Cheese 25. Apples 26. Milk 27. Bread 28. Baking Soda 29. Baking Powder 30. All Of My Home Canned Soups! 31. Canned Peas 32. Canned Corn 33. Home Canned Green Beans 34. Mushrooms 35. Rice Quote Link to comment
Mt_Rider Posted October 23, 2017 Share Posted October 23, 2017 PB and beans.... All of our lists are similar.....being able to actually cook rather than frozen dinners, etc. MtRider Quote Link to comment
kappydell Posted October 23, 2017 Share Posted October 23, 2017 2 hours ago, Mt_Rider said: PB and beans.... All of our lists are similar.....being able to actually cook rather than frozen dinners, etc. MtRider Methinks that is the real kay to successful poverty cooking...learn to cook from scratch. Its soooooo much cheaper! 2 Quote Link to comment
mommato3boys Posted October 27, 2017 Share Posted October 27, 2017 When we lived in NC we had three college age boys at home. Man I thought it was tough feeding them when they were kids and played sports. I learned to cook just about everything from scratch. I remember one time Kroger had an AWESOME sale and I stocked up. My shopping cart was overflowing. I had like 5 5# bags of unbleached flower, cornmeal, all your basic supplies and this lady looked at my shopping cart and said "Do you know what to do with all of that?" I was floored. This lady was older than me (I was mid 40's at the time) I said yes I cook everything from scratch. She was shocked. She said I need to come to your house and learn to cook. I asked if she knew how to make pie crust and homemade bread. She said no she never learned. I just looked at her and smile and pushed my cart on down the isle. Even now with an empty nest we still cook 99% of the stuff from scratch. So much healthier. 1 Quote Link to comment
Andrea Posted October 31, 2017 Share Posted October 31, 2017 I found this link in the Food Storage Section of the Forum. Good stuff! http://nchstd.documents.s3.amazonaws.com/More Month than Money PDF.pdf Quote Link to comment
Andrea Posted October 31, 2017 Share Posted October 31, 2017 Excellent ideas on this thread: Quote Link to comment
TheCG Posted November 3, 2018 Share Posted November 3, 2018 On 10/31/2016 at 12:35 PM, TheCG said: Huh. How is it that every time we're broke, I realize that I just bought a bag of potatoes? Note: I am reading this thread, and DID NOT just buy a bag of potatoes. But I might while I'm at the store! 5 Quote Link to comment
dogmom4 Posted November 8, 2018 Author Share Posted November 8, 2018 This is the thread that keeps on giving! 5 Quote Link to comment
mommato3boys Posted November 12, 2018 Share Posted November 12, 2018 One thing to add is a tube of tomato paste. I had never seen it before until we were visiting youngest in south Texas and went to HEB. I started looking for it when I got back home and what do you know my store carries it. It is going to save me a bundle. You just don't know the number of recipes I have that call for 2 or 3 tablespoons of tomato paste. NO sense in opening a whole can. I am stocking tubes now. 2 2 Quote Link to comment
Mt_Rider Posted November 12, 2018 Share Posted November 12, 2018 During my recent stay at my folks' house, they have the cooking shows on often. I was a bit startled to find a cook squirting red pigment into the pot. Well it LOOKED exactly like the tubes DH uses for his painting!!! But I deduced that it was probably tomato paste in new packaging. But yeah, it would seal up without having to scrape out those tiny tin cans and put them in ziplocks....etc....to be lost in the back of the fridge...... MtRider 2 Quote Link to comment
Jeepers Posted November 12, 2018 Share Posted November 12, 2018 Also a good reminder to have some dehydrated tomato powder on hand. Have a jar set aside with tomato powder and some spices in it and just add water. 3 1 Quote Link to comment
The WE2's Posted November 13, 2018 Share Posted November 13, 2018 I've not found the tomato paste, only garlic and onion etc. that's why I keep dehydrated tomatoes in a small jar (vacuum sealed) and just pitch some in to reconstitute. The paste would surely be handy though! 3 Quote Link to comment
kappydell Posted November 13, 2018 Share Posted November 13, 2018 Tho M does not like much garlic (and I love loads of it) the dehydrated onion & garlic in cubes, like bouillon cubes, are a good "have on hand" for me. Have to look for the tomato paste in tubes & stock some of those as well as tiny cans. But I don't have trouble getting rid of "extra" tomato paste I just make tomato juice from the extra and drink it for breakfast the next day. One 6 oz can of paste + water to make 1 quart + 2 TB sugar + salt to taste = tomato juice. Chill well, it ain't bad. 3 Quote Link to comment
kappydell Posted November 14, 2018 Share Posted November 14, 2018 (edited) Is it just me, or does November come by and empty out the budget?? I was rereading about Bubble & Squeak, and decided to see if there was such a thing as "skittely gumbo" (as in the old song)…."Skittely gumbo, hot pot, bubble & squeak..." No skittely gumbo found, but I did find a cool variation on bubble & squeak called Rumbledethump! LOL.... RUMBLEDETHUMP (from the Scottish border lands) Boiled potatoes Boiled Cabbage Spring onions Butter Salt & Pepper 1. Take equal measurements of boiled tatties and cabbage and mash/mince and mix together adding finely chopped up spring onions and a wee bit of butter. Add salt and pepper. 2. Brown in the oven if required. (You can sprinkle with Scottish Cheddar Cheese for a lovely topping.) Variations: 1. Add any cooked & mashed/minced turnips (or other brassica, I imagine) 2. Add milk or cream to mashed potatoes for a creamier texture. 3. This was suggested as a side dish, for a 'main dish' put a fried egg on top. CHEESE PANCAKES (Oh those Brits!) 4 oz flour 1/4 tsp salt 1 egg a little lard or cooking oil 1/2 pint milk 4 TB grated cheese Sift the flour and salt into a basin. Break the egg in a cup, then make a hollow in the flour mixture and drop in the egg. Add a little of the milk, and start to mix, drawing in the liquid to the flour. Add the rest of the milk little by little. When all the milk is added, and the mixture is smooth, beat it with a wood spoon until little bubbles appear. Sieve into a jug, add the cheese and stir. In a small fry pan heat 1 TB of oil or fat. Spoon 1 TB of the batter into the hot pan, rotate the pan to cover the bottom with batter and cook about 2 minutes until edges look crispy, then flip and cook the other side. Remove from the pan, put on a plate and continue until all the batter is used up. Wrap pancakes around one of these fillings if desired: 1. a small tin of baked beans, heated up 2. Chopped leftovers, heated up sizzly hot 3. A fried egg 4. Some cooked bacon 5. a small tin of sweet corn, heated up 6. Well fried sausages or cooked frankfurter (I never would have thought of adding cheese to crepes to make them more of a meal!) And their toffee! Never thought I could make it myself. Apparently toffee is to the Brits what fudge is to the US. TOFFEE 4 oz brown sugar 4 oz butter or margarine 2 TB golden syrup (dark corn syrup) 1 small tin of condensed milk 1 Adult (this is from a child's cookbook) Grease an 8x8 inch tin. Put all ingredients into a saucepan, bring slowly a boil whilst stirring. Heat until it has boiled 5 minutes. Keep boiling and stirring while you test the toffee by dripping a bit off the wood spoon into a cup of cold water. Cook, stir, and test until toffee sets hard in the water at once. (If you are using a thermometer, this should read 268 F. Remove from heat at once, and pour into the greased tin. Let cool, watching it until you can mark it off into squares. Mark it and let it continue cooling until it is cold enough to break it into pieces. Store in a tin if you don't eat it all at once. For raisin or nut toffee, stir in 2 TB chopped raisins or nuts just before pouring into the tin. And BTW this little cookbook (theleftchapter.blogspot.com/2018/03/cooking-is-game-you-can-eat-w-toad-in.html) had Bubble & Squeak, too, and listed sprouts as a option if you had no cabbage. And scones. And potato pancakes (Boxty if you are Irish, Latkes if Jewish...they called theirs Gratie Taties). Their version of "Toad in the Hole" is baked, with sausages in Yorkshire Pudding Batter. Mmmmmm. I love finding other countries' poverty recipes, they are so cool. Edited November 14, 2018 by kappydell 3 Quote Link to comment
Mt_Rider Posted November 14, 2018 Share Posted November 14, 2018 (edited) LOL You have to have the 'magic' buttons to get rid of a duplicate post, Kappy. I love those recipes you found. So very simple and with things we might have. And YES. Using pancakes for savory-filled crepes. I make extra pancakes and use them as 'bread' for PB or some such. Pancake batter never holds over so I just finish the batch and cool on metal racks. 12 hours ago, kappydell said: love finding other countries' poverty recipes, they are so cool. http://theleftchapter.blogspot.com/2018/03/cooking-is-game-you-can-eat-w-toad-in.html MtRider ....I HAD to go look for scones! Edited November 15, 2018 by Mt_Rider 1 Quote Link to comment
The WE2's Posted November 15, 2018 Share Posted November 15, 2018 When the kids were small I used to make "scones" every Christmas eve...and would add shredded cheese and bacon crumbles to the batter. Then I arranged them on a plate with grape jelly in a dish so they could dip them in. Still love them thingies! LOL 2 Quote Link to comment
kappydell Posted November 20, 2018 Share Posted November 20, 2018 Some of the coolest poverty recipes I have ever found were not invented due to poverty, but due to rationing! WW2 rationing was so total that even BATH WATER was rationed...you were allowed to put 3 inches in your tub, and the cleanest person bathed first until the water started leaving as much dirt as it took off. 'the shared bath was a way for several people to pool their water allotment so they could actually put enough water in the tub to soak sore muscles. Haybox cooking was the rage due to rationed cooking fuels. but I digress...the recipes were quite creative. The Gutenberg project has several ration era recipe books "Foods that will win the war and how to make them" and the like. Fun to read, fun to try, and fun to incorporate into the weekly menus. I always did like to play with food.... 5 Quote Link to comment
Ambergris Posted November 21, 2018 Share Posted November 21, 2018 One of my favorite old cookbooks was from WWI, Belgian refugees cooking in England. 2 Quote Link to comment
kappydell Posted November 22, 2018 Share Posted November 22, 2018 (edited) yep. nobody knows how to stretch the food like someone who has been an involuntary participant in war. Some of the recipes I treasure most were from concentration camp survivors, who passed them on to their children, telling them, "as long as you know how to make these foods you will never be hungry". They posted them for the rest of us to also learn - Halushky, pierogi, kluski, krutczky, golumpky. kapusta…...the names are nearly as much fun as the food! Heavy on items that are cheap & store very well...flour, spuds, cabbage, sour cream, etc.... Edited November 22, 2018 by kappydell 4 Quote Link to comment
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