I've suffered from the same problem -- I'm a full-time staffer at a university, in grad school and teach once a week. It's tough, but you'll make it through!
Depending on your food pre...
Sinigang is as varied as the islands in the Philippines -- every island has different foods available to them and thus, the dish is customizable. Of course, the constant is the tamarind-- my family...
I've got a box of it waiting to be opened at home -- and I got it with a coupon from the Sunday paper in case anyone is wary of the 50-cent premium. After reading the other comments, I'm sure we'll...
Thanks to my Mexican grandparents, I've enjoyed champurrado for years during the holidays (nothing is more satisfying than a sweet, pineapple and raisin tamale and a warm mug of champurrado). FYI -...
I've always washed Calrose/Japanese-style rice because that's how my mother and grandmother do it. It does remove the enriched vitamins that they use on polished rice, but it also makes it tastier ...
I like stir-fried broccoli with soy sauce, garlic and ginger, or micro-steamed with a squeeze of lemon juice and a dash of fresh pepper. Also, sauteed broccoli with olive oil, garlic, capers and cr...
We always keep:
- frozen veggies
- meat my husband has bought on sale
- raw nuts and seeds
- loaves of bread and bagels
- leftover homemade soup for use in lunc...
My favorite treatment for mushrooms of any kind is sauteing them in olive oil, a splash of your favorite white wine, garlic and thyme. It's a simple side dish that tastes delicious alongside anythi...
I've always tapped the jar upside-down on the counter; sounds like it does about the same thing as the bottle opener by releasing the vacuum seal. Either that, or just ask my husband. ;)
Since I'm a vegetarian, I save on produce, soy products (tofu, soy yogurt and tempeh) and bulk bin items (including spices), and my husband saves on meat and cheese.
Where I will splu...
I actually have some parsley sitting in my refrigerator - I bought it for a specific Moroccan potato salad (boiled new potatoes, white vinegar, red onion, olive oil and parsley) this past weekend. ...
While I adore pumpkin, butternut squash and apples (especially since there's a great mountain community, Julian, that's famous for its pies and orchards), I have to admit that I love when persimmon...
$10 isn't hard to do for four people, especially since I'm a vegetarian and my husband only buys meat only on clearance. Now, if you want to go gourmet for $10, that does take a bit more shopping s...
No offense, but bean burrito wraps seems a bit repetitive, not to mention a co-opting of a Mexican dinner staple. Regardless, I love burritos and we have them pretty regularly at our house, at leas...
I really disliked eggplant and persimmons as a kid (although I ate them dutifully, since they're so prevalent in Filipino cooking). Thankfully, I love both now!
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Since mashed potatoes aren't in here, I have to suggest making mashed potato croquettes (I was just thinking about this si...
I've suffered from the same problem -- I'm a full-time staffer at a university, in grad school and teach once a week. It's tough, but you'll make it through! Depending on your food pre...
Sinigang is as varied as the islands in the Philippines -- every island has different foods available to them and thus, the dish is customizable. Of course, the constant is the tamarind-- my family...
I've got a box of it waiting to be opened at home -- and I got it with a coupon from the Sunday paper in case anyone is wary of the 50-cent premium. After reading the other comments, I'm sure we'll...
Thanks to my Mexican grandparents, I've enjoyed champurrado for years during the holidays (nothing is more satisfying than a sweet, pineapple and raisin tamale and a warm mug of champurrado). FYI -...
I like melting it in the microwave and dipping things in it -- everything from pretzels to strawberries is fair game in my book. Yum!
I've always washed Calrose/Japanese-style rice because that's how my mother and grandmother do it. It does remove the enriched vitamins that they use on polished rice, but it also makes it tastier ...
I like stir-fried broccoli with soy sauce, garlic and ginger, or micro-steamed with a squeeze of lemon juice and a dash of fresh pepper. Also, sauteed broccoli with olive oil, garlic, capers and cr...
Ugh! I wish it wasn't so hot today so I could go home and make this soup for dinner. Hopefully, it'll cool down by this weekend.
I love sauteing mushrooms in garlic, olive oil and white wine. It just gives the mushrooms a little brightness, if you will. Yum!
We always keep: - frozen veggies - meat my husband has bought on sale - raw nuts and seeds - loaves of bread and bagels - leftover homemade soup for use in lunc...
My favorite treatment for mushrooms of any kind is sauteing them in olive oil, a splash of your favorite white wine, garlic and thyme. It's a simple side dish that tastes delicious alongside anythi...
I've always tapped the jar upside-down on the counter; sounds like it does about the same thing as the bottle opener by releasing the vacuum seal. Either that, or just ask my husband. ;)
Since I'm a vegetarian, I save on produce, soy products (tofu, soy yogurt and tempeh) and bulk bin items (including spices), and my husband saves on meat and cheese. Where I will splu...
I actually have some parsley sitting in my refrigerator - I bought it for a specific Moroccan potato salad (boiled new potatoes, white vinegar, red onion, olive oil and parsley) this past weekend. ...
While I adore pumpkin, butternut squash and apples (especially since there's a great mountain community, Julian, that's famous for its pies and orchards), I have to admit that I love when persimmon...
$10 isn't hard to do for four people, especially since I'm a vegetarian and my husband only buys meat only on clearance. Now, if you want to go gourmet for $10, that does take a bit more shopping s...
No offense, but bean burrito wraps seems a bit repetitive, not to mention a co-opting of a Mexican dinner staple. Regardless, I love burritos and we have them pretty regularly at our house, at leas...
Since I'm in Southern California, I have a wide variety: strawberries, plums, nectarines, peaches and apples have been in my meals lately. Yum!
I really disliked eggplant and persimmons as a kid (although I ate them dutifully, since they're so prevalent in Filipino cooking). Thankfully, I love both now!