Sometimes, cooking for just two people seems more complicated than cooking for an entire group. Here are some tips for meal planning on a budget for 2.
It’s not always easy to decide what to cook when there’s just the two of you.
Especially when you ask your partner what they want and get a response like “I don’t care” or “It doesn’t matter to me”.
There’s no reason to panic because we have some awesome tips for meal planning on a budget for 2.
Let’s get cooking.
Continue reading “Dietary Savings: Meal Planning on a Budget for 2”
Is starch bad for you? Or, like fat, are there good starches and bad starches? Read this guide to straighten out the confusion on starch.
Think about the last meal you had.
Like most people, you probably had starchy food at least once today. Cereal for breakfast, mashed potatoes or a sandwich for lunch, or some pastries to snack on.
Did you know that these starches can actually be detrimental to your health?
Continue reading “Straightening Out the Confusion on Starch: Is Starch Bad for You?”
Often called Poor Man’s Steak, Salisbury Steak has earned a spot on the table as a delicious comfort dish that has stood the test of time.
Salisbury Steak is a common main dish in Southern kitchens and served at diners and Meat and Three restaurants across the South. This popular recipe is typically served with mashed potatoes and with sides like green beans and fried okra in southern states.
These tasty BBQ Chicken Recipes are simple and flavorful. These different chicken-grilling methods will tantalize the taste buds.
BBQ chicken normally takes some time to cook. Due to the length of time chicken takes to cook, direct cooking over the heat source is not normally recommended. With the first recipe, direct cooking over the heat source is the exception, not the rule. For those who like to hover over the grill, this first recipe is perfect.
Time Saving Version of Classic Comfort Food
This recipe combines the traditional tastes of a Salisbury steak with mushroom and onion gravy with a one-hour preparation.
Baked steak, sometimes known as Salisbury steak, is considered a comfort food that often takes too long to prepare. Heating the oven, browning the steak on the stovetop and slow baking to tenderize a tough cut of meat have a way to relegating baked steak to a lunch out at a small-town diner.
Marinating is a great way to infuse different flavours into meat, fish and poultry. It is especially suitable for game meat, and venison.
Sea salt is used in Brazil to season meat prior to cooking.
It can also be mixed with water to make a brine used to baste the meat. The combination works extremely well, especially for slow cooked beef, mutton, and lamb.
Whatever you’re cooking, season the meat first. Then add a marinade. Larger cuts of meat can be left for 2 or 3 days to marinate. Smaller cuts of meat may need only a few hours. Fish and poultry require as little as 30 minutes, depending on the size.
Cooks on a Budget Finds Unique Ways to Use Inexpensive Cuts of Meat.
An assertive blend of spices combined with a hint of dried fruit sweetness characterize many Moroccan or Moroccan-inspired dishes.
This is a great recipe for chuck roast or whatever is the least expensive beef in the market. These cuts generally want low and slow cooking to tenderize them. A slow braise is ideal for melding the complex of flavors in this Moroccan-inspired dish.
Basic method for “baking” potatoes in a campfire or wood-burning stove. (Also, includes directions for conventional ovens.)
Although campfires are common summertime events, many people still enjoy building up fires on cool fall nights – for a single evening or several nights running on a camping or hunting trip. Regardless of the season, campfires are generally accompanied by food. Hot dogs and marshmallows are common campfire fare, but a whole world of culinary options exist that use the open flame or piping hot coals. After all, before the advent of electric and gas ranges, cooking methods almost always used the heat, directly or indirectly, of burning wood.
Vermouth — wine “aromatized” with botanicals — spikes the sauce for sea scallops and artichoke hearts in this recipe.
When you’re in a hurry, fish or seafood is the ideal main ingredient. In virtually all its iterations, seafood wants to be cooked quickly or it will dry out or, in the case of shellfish, become tough and overly chewy. Wine or fortified wines are common additions to seafood preparations.