The only issue with this is it's easy to use a lot of cream cheese. I load it up when eating a bagel.huthut said:Cream cheese is the cheapest cheese per serving, so in college I ate a ton of cream cheese and turkey sandwiches. I actually prefer the taste in a sandwich over most other cheeses now, it has a strong enough taste to notice it. Not something that will significantly impact a budget, but sliced cheese is a total rip off!
I find it is the opposite, you often need 2 slices of real cheese to taste it over other ingredients, while a thin spread of cream cheese has a more pronounced taste and you barely use any. I don't put the half inch thick spread that some bagel places do though, seems like it would be a bit much. I find that half of one of those single serving tubes (I think they hold 1 oz, so a total of 0.5 oz) is enough for a sandwich.The only issue with this is it's easy to use a lot of cream cheese. I load it up when eating a bagel.
Also, when you buy sliced cheese, it's like it's portion controlled already.
Never thought to use the cream cheese on a sandwich though. Interesting.
wow ...I am the opposite. Being a later life type II diabetic I sometimes get cravings that I simply choose to indulge.I find it is the opposite, you often need 2 slices of real cheese to taste it over other ingredients, while a thin spread of cream cheese has a more pronounced taste and you barely use any. I don't put the half inch thick spread that some bagel places do though, seems like it would be a bit much. I find that half of one of those single serving tubes (I think they hold 1 oz, so a total of 0.5 oz) is enough for a sandwich.
If you have the ingredients available I would recommend trying it.
Well, not like it is mandated by law, season to taste? A sandwich is not as bready as a bagel is as well, so what works on a bagel might be overkill on a piece of bread.Binky The Doormat said:wow ...I am the opposite. Being a later life type II diabetic I sometimes get cravings that I simply choose to indulge.
Not long before all of this corona stuff, I had a giant craving for Panera Bread Cinnamon Crunch bagels. I got a half dozen, put'em in the freezer and had one every other day for the next couple of weeks. I thawed, then toasted them ...pretty crunchy (cut in half for more toasty goodness).
But I used a little over half an 8oz. block of cream cheese on each bagel (that includes both pieces though ...
I can see only using a little bit, but that isn't what I personally enjoy.
I'd be interested in this recipe, GB.I'm not doing a good job of making my food go far, but i have made:
- chicken, potato, cheddar, veggie, rice soup
- 2.5 chuck roast made into barbacoa taco meat
- grilled 2 lbs of chicken thighs - been using them for sandwiches and salads
I've done something similar and you're right, this is a lotta meals for not a lotta coin. Recipe I used: One Pot Wonder Spanish Rice with Chorizo.so, i used chorizo today, since rednecks have no idea what it is and don’t buy it;
in a pot, sauté a shallot in evoo. add some garlic, powder or minced. add large dashes of oregano and chili powder. throw in chorizo. if raw, cook and crumble. in pot. if cooked, slice into discs and add. to pot add 2tbsps of tomato paste and 2 cups chicken stock. thicken for a couple of minutes. add 28 oz of canned and drained black beans. in separate pot, cook 1lb cavatappi and add to pot. wa la, lots of meals.
Excellent! I have had a good Dutch Oven on my wish list for quite some time, but this is now going to be an expedited purchase.In the spirit of the thread, I have combined my 2 favorite minimalist meals into one timeline. To make this meal, you will only need 6 things...
This is a 24-hour project. You can start it tonight and eat it tomorrow for dinner. It's such a simple meal, but when you dunk a piece of bread and chicken into a bowl of this schmaltz, I promise your eyes will roll back into your head.
- A dutch oven
- one whole chicken
- flour
- yeast
- salt
- oil
Today
6:00pm - In a large bowl, combine 3C flour, 1/4 tsp yeast, 1 and 1/4 tsp salt, and 1 and 5/8 C water. Mix well until shaggy. Cover the bowl with plastic wrap.
8:00pm - In a large pan or bucket, mix a brine of 2 quarts of water with 1/3 C of salt and submerge chicken.
Tomorrow
1:00pm - Sprinkle flour generously on surface and place dough on it. Sprinkle flour generously on top of dough. Fold it over itself twice. Loosely cover with plastic.
1:30pm - Generously coat a cotton towel with flour. Gently and quickly gather the dough into a ball. Place the dough seam-side down. Generously coat the top of dough with flour and cover with another towel.
3:30pm - Place dutch w/ lid oven into the oven and heat to 450.
3:50pm - Remove dutch oven, slide one hand under towel and turn dough over into dutch oven, seam-side up. Put lid on top and back into oven.
4:00pm - Remove chicken from brine and dry with towels.
4:20pm - Remove lid from bread but leave it in oven.
4:35pm - Remove bread from oven and place on cooling rack. Turn oven up to 550 and put dutch oven back into oven.
4:50pm - Rub chicken with oil.
5:00pm - Put chicken in dutch oven with lid on.
5:15pm - Remove lid, baste chicken. Leave lid off.
5:30pm - Remove dutch oven from oven and place on stove top with lid back on.
5:40pm - Remove lid.
5:50pm - Stick a wooden spoon in the chicken cavity and tilt it to drain all juices (schmaltz) into the dutch oven.
6:00pm - Place the whole chicken on cutting board. Pour schmaltz into 2 bowls. Tear a hunk of bread and piece of chicken and dip into schmaltz.
America's Test Kitchen Reviews Dutch OvensExcellent! I have had a good Dutch Oven on my wish list for quite some time, but this is now going to be an expedited purchase.
I imagine using chicken stock instead of the season packets cuts down on the sodium content? Those things are loaded with sodium. My sons love ramen and probably like that it's something they can make, but I warn them about the sodium in there.Seriously? I've been making a lot of ramen lately. Yup. The $0.10 Oodles of Noodles packets like we had in college.
I don't use the seasoning packet and use regular chicken stock on hand (homemade when available). Add in some soy sauce, sesame oil and chili oil.
From there? It's a dump of anything in the fridge that fits:
Shredded chicken, pork or beef.
Shredded cabbage
Sliced radish and jalapeno
Thinly sliced mushrooms
It's lunch for probably under a dollar.
Sounds great. Someone here on FBG turned me onto NongShim Shin Cup Noodles (available on Amazon) many years back and its changed my instant ramen game forever. They cost a little more than the cheap grocery store stuff, but so worth it.Seriously? I've been making a lot of ramen lately. Yup. The $0.10 Oodles of Noodles packets like we had in college.
I don't use the seasoning packet and use regular chicken stock on hand (homemade when available). Add in some soy sauce, sesame oil and chili oil.
From there? It's a dump of anything in the fridge that fits:
Shredded chicken, pork or beef.
Shredded cabbage
Sliced radish and jalapeno
Thinly sliced mushrooms
It's lunch for probably under a dollar.
Thanks GB! I've got a number in mind that I want to spend and the Cuisinart would fit the bill perfectly!America's Test Kitchen Reviews Dutch Ovens
Spoiler: Le Cruset is the best (I have one, get it if budget allows) but Cuisinart Chef's Classic is best value. glllll peas
@General Malaise Make your own! I've been working out a good recipe for years. Here's the latest iteration:I've done something similar and you're right, this is a lotta meals for not a lotta coin. Recipe I used: One Pot Wonder Spanish Rice with Chorizo.
Agree on the chorizo. Not easy to find the good stuff in Oregon. My GB @strykerpks sent me some last year and I made the dish above with it.
F'n A! That sounds terrific! I might have to do this over the weekend.@General Malaise Make your own! I've been working out a good recipe for years. Here's the latest iteration:
Ron's El Chorizo (Which chorizo? Ellllll.....)
5.5#’s of course ground (double grind) pork butt
5.5 tablespoons powdered cumin
5.5 teaspoons powdered coriander
30 cloves (ground)
1 tablespoon powdered Bay Leaves
1.5 teaspoons ground cinnamon
2.5 teaspoons Mexican Oregano
2.5 Teaspoons Thyme
5.5 Tablespoons granulated Garlic
5.5 teaspoons kosher salt
2.5 teaspoons ground black pepper
12 tablespoons chili powder
7.5 tablespoons Apple Cider Vinegar
Mix it up, let it site for a overnight and package it up into how you'e going to use it. It freezes great. I don't bother casing this stuff since we always use it in bulk anyway.
i winged it but it was something like:I'd be interested in this recipe, GB.
I should mention the chili powder can be a variable. I like to dry out and powder guajillos, anchos, and arbol peppers. It's different than store bought in that it doesn't contain other ingredients. So adjust accordingly if you use store bought chili powder.F'n A! That sounds terrific! I might have to do this over the weekend.
Also, I need to buy more cumin.
Baked Ramen radiatorsSeriously? I've been making a lot of ramen lately. Yup. The $0.10 Oodles of Noodles packets like we had in college.
I don't use the seasoning packet and use regular chicken stock on hand (homemade when available). Add in some soy sauce, sesame oil and chili oil.
From there? It's a dump of anything in the fridge that fits:
Shredded chicken, pork or beef.
Shredded cabbage
Sliced radish and jalapeno
Thinly sliced mushrooms
It's lunch for probably under a dollar.
I sub hyper lean turkey for ground beef almost all the time in chili, no one really notices.Making some turkey chili tonight with pinto beans and I throw a little spinach in at the end. It's not normal but I like eating it over white rice. After making a pot of rice and a pot of chili, you have a lot of meals for a fairly low cost.
Mexican Rice Skillet
This Mexican Rice Skillet is a delicious and easy weeknight meal all in one pan, featuring baked rice, ground beef, cheese, and Mexican flavors.
Ingredients
1 pound lean ground beef
1 small sweet onion , diced
15 ounce can diced tomatoes, undrained
10 ounce can Rotel, undrained
1 cup low-sodium chicken broth
3/4 cup uncooked long grain white rice
2 teaspoons brown sugar
1 teaspoon kosher salt
1/2 teaspoon cumin
1/2 teaspoon Worcestershire sauce
1/8 teaspoon black pepper
1/2 cup shredded cheddar or Mexican blend cheese
fresh chopped cilantro (or parsley)
Instructions
- In a large ovenproof saute pan (with a lid), cook beef and onion over medium-high, breaking up the beef with a wooden spoon, until browned and no pink remains, about 3-5 minutes.
- Stir in the diced tomatoes, Rotel, chicken broth, rice, brown sugar, salt, cumin, Worcestershire sauce, and pepper. Bring to a boil; stir once, then cover tightly. Reduce heat to low and let cook for 30 minutes undisturbed.
- In the meantime, preheat oven to 375 degrees F.
- Uncover pan and give the mixture a stir; sprinkle with the cheese. Transfer to the oven and bake for another 10 minutes until cheese is bubbly and melted.
- Sprinkle cilantro over the top and serve!
Recipe link?Made egg roll in a bowl last night. Was not expecting more than a healthy meal that was filler. It turned out one of the best one pot meals I have ever had.
Egg Roll in a bowl recipe. There are a number of vids on this. I just picked this one as a guide. I used half ground pork, half ground turkey.Recipe link?
watched an episode of Bon Appetit test kitchen last night where they did this, will give it a go. You have a pic of your finished product?Thought it was in this thread, but I bookmarked this recipe for French bread using a homemade sourdough starter. Made mine over 5 days and baked this in a Dutch oven yesterday. Was amazing, and highly recommend.
Thanks to whomever posted, wherever it was.
https://www.pardonyourfrench.com/classic-french-boule-bread/
Niiice. Can I get a carry out order?17 year old son and I are making crab pad Thai on Friday. We have most everything already, but I'll need to hit the Asian grocer for tamarind sauce, bean sprouts and crab. We can get dungeness crab out here pretty cheap right now. Gonna use my cast iron skillet instead of our wok as I think it'll work better in this (my cast iron skillet is perhaps my most prized possession; that and my Weber grill) and will post the recipe when we're done.
Made 3 different types of soup from the homemade chicken stock/roasted chicken. Had some chicken breasts in the freezer that I grilled up and used the leftovers in two of the soups. The chicken noodle was very basic and for the kids benefit, the other two were just for me and sustained me for about a week. Those other two were my own creations and I like to add a little more heat than the little kids will like. The first one I made I called "Forresto's Kickin' Chicken Bisque" which was much better the day after I made it and the other I'm calling "Quarantine Chicken Rice & Bean Invention". Outstanding.
Staying busy and enjoying the time spent in the kitchen.
Sure wish this weather were nicer. Was going to tune up my bike and start riding it to the office (we're still coming in; only 3 of us, no customers) but not in this crap. Cold, windy, wet.....blah.Niiice. Can I get a carry out order?
Now that I’m on furlough I can see the first half of my day involving complete kitchen cleaning and food prep for the day’s meals.
Looks like it will start to break for the better next week.Sure wish this weather were nicer. Was going to tune up my bike and start riding it to the office (we're still coming in; only 3 of us, no customers) but not in this crap. Cold, windy, wet.....blah.
recipe please.17 year old son and I are making crab pad Thai on Friday. We have most everything already, but I'll need to hit the Asian grocer for tamarind sauce, bean sprouts and crab. We can get dungeness crab out here pretty cheap right now.
Buttermilk Fried Chicken@NigelThat all looks awesome! I do a version of that spicy pork but I use green beans as the base, stir fried with mushrooms and sweet onions. The sauce is sambal oelek with oyster sauce, soy souce, and roasted sesame oil. Double grinding the pork with a course plate gives a wonderful texture.
Would you mind posting your fried chicken recipe?
those look awesomeLooks like Sunday's have become pizza night at our house. Tried a sourdough starter last week, but it failed miserably, so ended up whipping up a batch of quick-dough instead. Threw some of the sourdough in too just for taste. Really had no idea what I was doing, if Im being honest. Not perfect, but turned out pretty decent.
BBQ chicken, red onions, black olives / chicken, bacon, ranch / feta, arugula, sun-dried tomatoes
Traditional / buffalo chicken
17 year old son and I are making crab pad Thai on Friday. We have most everything already, but I'll need to hit the Asian grocer for tamarind sauce, bean sprouts and crab. We can get dungeness crab out here pretty cheap right now. Gonna use my cast iron skillet instead of our wok as I think it'll work better in this (my cast iron skillet is perhaps my most prized possession; that and my Weber grill) and will post the recipe when we're done.
Made 3 different types of soup from the homemade chicken stock/roasted chicken. Had some chicken breasts in the freezer that I grilled up and used the leftovers in two of the soups. The chicken noodle was very basic and for the kids benefit, the other two were just for me and sustained me for about a week. Those other two were my own creations and I like to add a little more heat than the little kids will like. The first one I made I called "Forresto's Kickin' Chicken Bisque" which was much better the day after I made it and the other I'm calling "Quarantine Chicken Rice & Bean Invention". Outstanding.
Staying busy and enjoying the time spent in the kitchen.
Here's what we did for crab pad Thai: Recipe and tried to follow a video with Poo.recipe please.
thanks gm! how much tamarind do you use (can't tell since it looks like you are customizing the recipe)Here's what we did for crab pad Thai: Recipe and tried to follow a video with Poo.
Now, it could have been the 13 beers I had before cooking this up, but I insisted on using a cast iron skillet on the first batch. My wife and son said 'why not use a wok' and I stubbornly said I was doing it my way. Well, the eggs were too runny, the rice noodles were pulverized and I made a pretty tasty Crab Pad Mush.
Then I took the kids up for a bath and my son and wife took the same recipe, used the wok and cooked the eggs separately. Their version turned out amazing and looked like it came straight from your favorite Thai restaurant.
Moral of the story is, GM is a pig headed moron who married well and has a tolerant child who is patient with his dad.
Two tablespoons - I never tasted this on its own before and it wasn't all that easy to find at the Asian grocer, but when it mixed up with everything else? Damn good! Fish sauce on its own isn't heavenly either, but combined with everything else for the sauce, it is really good. I could use this sauce on anything, honestly.thanks gm! how much tamarind do you use (can't tell since it looks like you are customizing the recipe)