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Super-Frugal Meals -- around $1 per serving -- Beyond Rice and Beans

I think more salt is often used in the canning process and they generally use much less salt in frozen vegetables. I know in home freezing I was warned to watch the salt as it led to quicker deterioration of the frozen product. Not sure if that applies to commercial frozen products or not. But I have noticed less salt in frozen vegetables. I generally rinse the canned product and steam it or cook it in a bit of water or chicken broth after rinsing. Depends on what one is doing with it.

I think watching salt is wise in that when I was growing up we were inclined to salt things before even tasting them. I now eat much less salt as I season foods differently and don't miss the added sodium. Takes a certain amount to improve the taste. But I've found many herbs and spices are more than adequate to replace it. I use a lot of lemon/lime in my foods now and don't miss the salt all that much.

Feb 07, 2011
fedora in Home Cooking

Super-Frugal Meals -- around $1 per serving -- Beyond Rice and Beans

Pearl Bailey (the performer) put out a paperback cookbook many years ago that focused on inexpensive foods as a way to feed a family. Wish I still had it, but I got rid of it when I moved from a house to my RV. I'm sure you could find a used copy on Amazon or eBay. It was a great read and also filled with many wonderful recipes. She was a good cook in addition to being a great performer.

Jan 29, 2011
fedora in Home Cooking

Super-Frugal Meals -- around $1 per serving -- Beyond Rice and Beans

In Afrika they often cook squash with peanuts. In the US we often use peanut butter instead. One of my favorite soups is a squash soup made with chicken (or vegetable) stock with a dollop of peanut butter mixed in. The PB gives the soup a real richness and it's good for you too.

Jan 29, 2011
fedora in Home Cooking

Pressure Cooker Cookbook for Indian/Middle Eastern recipes

I asked for a pressure cooker after my first trip to Mexico in 1964 (I was 18 at the time). My Dad got one for me -- it was a Presto. I used it for 30 years (until my 2nd husband broke the handle and dumped it instead of saying something to me!!!) and it performed admirably. Never a bad dinner out of that thing. I've had an electric one, which I loved, living in an RV -- but didn't like the nonstick coating problem. So I bought a new SS one from Spain and am in love with it. The short handles are perfect for storage in an RV. And SS is easy to clean and maintain.

Jan 29, 2011
fedora in Home Cooking

Pressure Cooker Cookbook for Indian/Middle Eastern recipes

He's been on Rachel at least once that I saw and I adored him. Will definitely check this out.

Jan 29, 2011
fedora in Home Cooking

Super-Frugal Meals -- around $1 per serving -- Beyond Rice and Beans

I lived where Desearation Dinners first appeared in the newspaper and they were REAL meals and they worked. I would encourage anyone to get a copy of that cookbook and use it. That and a good pressure cooker will get you wherever you need to go.

Jan 29, 2011
fedora in Home Cooking

Cooking boring dried beans

I grew up on home-grown navy beans. When I lived in Mexico I learned to cook all kinds of beans. The one lesson I learned that has stayed with me is this --- NEVER add cold water to dried beans that are cooking. In Mexico they generally cook dried beans in a clay pot and every housewife has a dish that fits in the opening (acts as a cover) that they fill with water. It is heated as the beans cook. Whenever they check the beans and need to add water it comes from that dish and the water is hot. I was told by a very middle class Mexican housewife NEVER to add cold water to cooking beans --- that it toughens them. I've used this trick ever since and it always works.

Another good Mexican trick is to add some lemon/lime juice to any chicken soup. It brightens the flavor and truly makes it magical.

Jan 29, 2011
fedora in Home Cooking

Cooking boring dried beans

I think if your system is this sensitive, you havee withdrawn from the real world. Years ago, when I was working in Nicaragua a fellow worker from San Francisco got sick. Our American doctor tested and treated him and ultimately sent him home. The fellow was on a Macrobiotic diet and the doctor said his system was "too clean" to withstand bugs found in a normal environment. As a nurse I believe our bodies can resist a lot of things if we allow it to keep its inherent immunity. The more we wipe our daily germs and baby ourselves, the more we set ourselves up for problems.

Jan 29, 2011
fedora in Home Cooking

Super-Frugal Meals -- around $1 per serving -- Beyond Rice and Beans

How do you get the Deli to sell those to you? I have found most Delis use them to the very end

Jan 29, 2011
fedora in Home Cooking

Super-Frugal Meals -- around $1 per serving -- Beyond Rice and Beans

Your comment about adding eggs to the chicken takes me to Ethiopia where they commonly cook a Wat (stew) with check and add shelled hard-cooked eggs to it. It's an amazingly tasty combination as thee gravy is quite spicy and the egg soaks it up.

Jan 29, 2011
fedora in Home Cooking

Springfield, MO - Good Restaurants - NO Springfield Cashew

I recently moved to Springfield, MO from SoCal --- love all sorts of food and am looking for good CURRENT restaurants to try --- NOT interested in Springfield Cashew Chicken as I've tried it. All the threads here just deal with that.

Is there life in Springfield AFTER Cashew Chicken? Thanks.

Sep 08, 2008
fedora in Great Plains

Kulfi

It is the condensed sweetened milk that makes it so sweet and probably is important to the texture and thickness. You might try using less of the CSM and adding a bit more evaporated milk. Smaller portions, perhaps. Or use a sauce that is a bit tart to cut the sweetness --- a blueberry/blackberry/raspberry-type thing. Just a thought.

Jun 13, 2008
fedora in Recipes

Places to eat in Oceanside

Azafran Cuban Restaurant on the main drag (HWY 101) through Oceanside. It's wonderful. Homemade, family atmosphere. Live Cuban band on Sunday nights. Wonderful food --- huge servings. And I love the copper walls the owner did. Beautiful place.

Anita's Mexican and the Beach Break Cafe are also great choices. Cream of the Crop is fine, but pricey. Boney's (Oceanside Boulevard) has more variety, better prices and fresher. And you can't beat Trader Joe's for flash frozen fish and good cheese.

Mar 09, 2008
fedora in California