So what i do,is stock up on the culinary basics to make Really sumptuous food on a reasonable budget. We buy only 100% fruit juice,and fresh meat,veg
and fruit,which can be Very expensive in my country,especially the juices. All that health has to be made as unaffordable as
I make sure i have these always in the house:
Thai fish sauce
Good quality masala and spices for curries
Parmesan cheese (freezable)
Fresh cream (freezable)
Tomato paste (in my country we have a 100% tomato,super-healthy tomato sauce at a still reasonable price,thank Ctulhu,so i use that instead of the
more expensive tomato pastes)
Fresh herbs like coriander,parsley and oregano etc (these can easily be grown by oneself)
In this way,by investing in the genuine culinary basics for Chinese food,Italian food and curries-one has the basis for making genuine tasting
restaurant quality food. I use cheaper cuts of red meat,a curry or oxtail or stew can be casseroled in the oven till it's soft.We eat a lot of
chicken,in my country that is much cheaper than red meat,and it's great for curries,Oriental stirfries and Chicken lasagne or a pasta dish.Often we
just have veggie stirfries-still tastes good because of the Chinese ingredients i put on the list.
We even just have french fries/potatoe wedges sometimes in summer,we fry that in coconut oil too,and with the super-healthy tomato sauce we have
here,it's not an unhealthy meal.I cook pasta,let it cool off+add stirfried veggies,freshly ground black pepper,sea salt+some parmesan cheese+put it in
the fridge for a while for great pasta salads in summer too. Add some fresh parsley+oregano and an extra shake of Parmesan before serving. One can
add some stirfried chicken too,or some ham and avo and some diced pineapple for a Hawaian style pasta salad. We eat a lot of chinese stirfries,with or
without meat,in summer,or chicken burgers.
In winter,of course,plenty of Soups. I love butternut soups,veggie soups,and seafood chowders.Soups aside from the seafood chowder,which is an
occasional luxury,is cheap to make and super healthy.We also make sticky ginger pumpkin fritters,it's a South African classic. You cook pumpkin,still
done but still fairly firm,you do not cook it to mush. Then you mash the pumpkin,add some flour to it,and a bit of sugar and ginger spice. Heat up
some oil-we use coconut but sunflower oil is fine for this too,of course.Dish it out in the pan of warm oil in the shape of round cookies,not too
small.I fry no more than 3/4 at a time. The oil must not be too hot.
When done,i put it into a flat dish filled with cinnamon +ginger sugar,and i layer more of this sugar on top.Then the next batch out of the pan,you
put on top of the first layer,and add more cinnamon+ginger sugar on top while they're still hot-that causes the crusty stickiness.I also add fresh
ginger to the oil i fry these pumpkin fritters in.It is healthy and heavenly-and even in my country,one can still afford pumpkin.
9-5-2016 by Raxoxane because: (no reason given)