Every few months i cook a big batch of beans, then freeze them in meal sized portions. The last time i messed up and over cooked my beans. They tasted fine but were mealy when chewed so i had the bright idea of just whipping them into refried beans and freezing them. Tuesday is trash day so Monday is purge day. I found a pouch of some kind of seasoned wild rice and quinoa, supposed to be a basis for a quick dish by adding veg and protein. I also still have a lot of frozen whipped beans. It has not been a problem but lately i find i'm needing more room in my freezer so i took the frozen refried beans out to take to my sister. She teaches at a local medical school and students are alway eager to snap up free eats. When i found the pouch of meal starter i held back a portion of refried beans and tonight i had the beans mixed with the grains. It was not half bad although i doubt i'd ever plan to make it. It did free up shelf and freezer space while filling up some space in me so it's all good.
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pandemic pantry - food, getting it, storing it, baking during lockdown
- Thread starter pcake
- Start date
Found cardamom pods at the fancy greengrocer minimarket. Mmmmm curry!
Crush them up really fine and add it to your coffee during the brewing process. That's real good.
-Mike
One time I popped in a few zingy freeze dried black currants to the grind as to add some fruity notes, (the rest went on my fruit and cereal and nut breakfast combo). Ooops, rather less yummy coffee
Unconvinced on adding Cardamom to coffee.
I wouldn't do it as a daily drinker, or with just any coffee.
It's perfect in Turkish coffee with sugar. No milk or cream though.
I keep a small amount of very dark roasted coffee handy so I can make Turkish coffee when I'm in the mood.
It's a labor of love, but I really like all the history and culture that goes along with it. Otherwise, sugar in coffee is a big 'no' for me.
When I get it all dialed in just right, it's a wonderful experience
-Mike
You guys reminded me that we have wild rice. We were going to slum it tonight. Instead, it's wild rice and lentil risotto on the menu 
I like the Canadian variety best. It's got a lot going for it. But that's disappeared from the shelves, for some reason. Southern hemispherical wild rice is just as good, in a pinch — black rice is beautiful. Just thought I'd throw that in 
We're getting to be more meat free too — beef-style vegan stock in the risotto — on the strength of a rona-induced frugality and some correspondingly necessary nouse. Feels good too, skipping the creature comforts, every now and then. And, holy mackerel, the mutton and such remains, for a rainier day
Something to look forward to.
I'm about to embark on some foraging. The weeds have grown like Topsy and I haven't been bothered too much. Laziness may have its rewards. I've been meaning to do this for a while — educate myself some more — and this is as timely a time as any. We have scurvy weed here, laden with vitamin C, and it finds its way into a salad or two, or becomes a snack, in passing. Very nice. Have you thought about eating your backyard weeds?
I like the Canadian variety best. It's got a lot going for it. But that's disappeared from the shelves, for some reason. Southern hemispherical wild rice is just as good, in a pinch — black rice is beautiful. Just thought I'd throw that in We're getting to be more meat free too — beef-style vegan stock in the risotto — on the strength of a rona-induced frugality and some correspondingly necessary nouse. Feels good too, skipping the creature comforts, every now and then. And, holy mackerel, the mutton and such remains, for a rainier day
Something to look forward to.I'm about to embark on some foraging. The weeds have grown like Topsy and I haven't been bothered too much. Laziness may have its rewards. I've been meaning to do this for a while — educate myself some more — and this is as timely a time as any. We have scurvy weed here, laden with vitamin C, and it finds its way into a salad or two, or becomes a snack, in passing. Very nice. Have you thought about eating your backyard weeds?
After mentioning it here. I just had a mug of egg drop soup. Delicious.
Steaming hot water, one egg stirred in. Stir well. And a powered chicken broth/soup starter from a local restaurant.
The starter mix is very salty. I use about 1/2 teaspoon.
Steaming hot water, one egg stirred in. Stir well. And a powered chicken broth/soup starter from a local restaurant.
The starter mix is very salty. I use about 1/2 teaspoon.
whacky idea!
but it could be worth a one-off try...
You guys reminded me that we have wild rice. We were going to slum it tonight. Instead, it's wild rice and lentil risotto on the menu
We're getting to be more meat free too — beef-style vegan stock in the risotto — on the strength of a rona-induced frugality and some correspondingly necessary nouse. Feels good too, skipping the creature comforts, every now and then. And, holy mackerel, the mutton and such remains, for a rainier day
I'm about to embark on some foraging. The weeds have grown like Topsy and I haven't been bothered too much. Laziness may have its rewards. I've been meaning to do this for a while — educate myself some more — and this is as timely a time as any. We have scurvy weed here, laden with vitamin C, and it finds its way into a salad or two, or becomes a snack, in passing. Very nice. Have you thought about eating your backyard weeds?
i've been meat-free since january, 1994
if i had a yard, i'd be growing veggies already, but alas, our condo doesn't have a yard or even a patio or balcony.
That must be tough. But we adapt
Congrats on the meatlessness. I may not cope with that. … Meet ya half way 
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The leaves of the cobbler's peg are now also on the menu. More research is needed, but cobblers, vitamin C's well boosted And there's more —
And there's more —… Leaves are eaten raw, added to cooked dishes, made as a tea, and dried and stored for future use as a survival food. Leaves are a very good source of chlorophyll, vitamin C, calcium, iron, potassium and magnesium. Tannin, in the plant, has made it a treatment for diarrhoea and dysentery, and for respiratory congestion. … https://herbsarespecial.com.au/plan...rmation/getting-to-know-and-use-edible-weeds/
Hooked, I've become, on cacao nibs — 'nature's dark chocolate' — as the latest dietary addition I picked up a whole bunch a few months ago. Turns out cacao is involved with the production, inside us cats, of nitric oxide
I've even milled some and could start making chocolate, dark as you like, if I wanted to. But I'm happy with the healthier angle. After indulging sporadically in Link Removed, over recent years, I'm very comfortable with the bitterness. And it's an excellent food for the times — superb lockdown nibblies 
I picked up a whole bunch a few months ago. Turns out cacao is involved with the production, inside us cats, of nitric oxide 1 – Beets
Beets are often regarded as one of the best nitric oxide foods. They are chock-full of dietary nitrates, which your body can use directly to create nitric oxide.
Beet juice has been studied specifically for this, and the results have been incredibly impressive: less than an hour after drinking beet juice, subjects reported a 21% increase in their levels of NO.
2 – Garlic
Another one of the most popular and effective foods for boosting NO is garlic. It does this by helping to activate a certain enzyme that's responsible for helping the body convert L-arginine into NO.
3 – Meat
While there have been tons of studies proving that red meat is terrible for your health, there's no doubt that it can help to boost NO.
This is because meat and chicken contain a lot of coenzymeQ10, which is known to help boost nitric oxide levels.
4 – Cacao
The ingredient that's known for creating one of the world's most popular snacks, chocolate, is also tremendously beneficial for our health.
One thing that it's great for is helping to bring about an optimal level of nitric oxide in the human body.
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5 – Leafy Greens
Get your greens! Not only are they rich in nutrients, but they can also help you create more nitric oxide. Foods like spinach, kale, and cabbage leaves are great for boosting nitric oxide.
6 – Citrus fruits
Things like oranges and grapefruits are fantastic sources of vitamin C, a potent antioxidant vitamin that can be useful for helping to boost the absorption of nitric oxide in the human body.
As an antioxidant, vitamin C will also help get rid of the free radicals that can get in the way of nitric oxide.
7 – Pomegranates
Pomegranates are another fantastic food that is filled with delicious antioxidants. These antioxidants can be useful for helping to prevent nitric oxide from getting damaged.
8 – Nuts
Nuts and seeds are fantastic sources of protein and other nutrients, and they're also a great source of arginine. As we've discussed, arginine is highly important in the synthesis of nitric oxide.
9 – Watermelon
is currently known to be one of the most potent sources of L-citrulline, one of the amino acids that are known to help aid in the synthesis of nitric oxide in the human body.
10 – Red wine
While it might not be wise to slam a bottle of wine with the intention of improving your health, there's no doubt that having a glass in the evening can help to boost the amount of nitric oxide in your body.
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Decided to make spaghetti and meat sauce for dinner tonight. I just pulled the pasta out of the cupboard and discovered that someone in this house bought quinoa pasta. What? I don't have any idea how that's going to work out, but I hope it's good. I generally don't eat quinoa because I'm borderline diabetic and it's loaded with carbs, but I don't know how it compares on that score to regular pasta. I'll just eat a little and mostly have sauce.
Yeah, I have put the kibosh on the gratuitous baking and carbs. Like I said above, I'm borderline diabetic, which means that sometimes I pretend that's not the case and tempt insulin resistance. I was baking cookies out of boredom, but along with the blood sugar issues, I've also gained seven pounds, so enough is enough. Time to use this situation to improve my health, not ruin it, so starting to focus on healthier foods as much as I can. Got to eat up all the stuff we still have, though.
since i can't eat a lot of carbs (diabetes), i haven't been baking that much. today's my husband's birthday, though, and he wanted a cinnamon coffee cake - found a recipe at king arthur and it's in the oven. smells wonderfulllll!
yum!
got a recipe you care to share?
Homemade sourdough English muffins. I don't think we'll buy them from the store again. They're super easy to make, and wow these are so good.
I had to slow down and take a pic for my TBOT baking buddies before it was all gone.
View attachment 3802021
-Mike
yum!
got a recipe you care to share?
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The gross nutrient amounts should be on the packet.You are looking for the g per 100g dry amounts. Quinoa has a bit of protein to it so it might even be slightly less carboliscious than regular pasta which is plenty carboliscious anyway!
My cardamon pods turned out to be 3rd rate leftovers with vastly less seeds per pod! Good job they were half the price for twice as much as what you get in the supermarket. 2nd batch turned out great with 3x as much chucked in.
