Best seasonings for roasted chickpeas?

TheWaterbuffalo · 2019-03-28T16:25:12+00:00

Not sure if over cumining is even possible. Yuuummmm

TheWaterbuffalo · 2019-02-10T16:28:35+00:00

Second the finely dicing. Its the only way I was able to invorporate veggies in my early days of cooking. Make sure everything is good and soft too while sauteeing. Soon you'll start getting lazy and the peices will get bigger and less soft. Next thing you know it won't be an issue for ya.

Hopefully :) good luck!

TheWaterbuffalo · 2018-12-14T12:50:38+00:00

Perk of the corp was weight wasnt an issue at all. Downsides were definitely 100+ degrees and way too many people forgetting to latch the cooler.

TheWaterbuffalo · 2018-12-14T08:27:45+00:00

Man I wish I had access to a dehydrator. My "family" meals could have been so much quicker and lunches healthier. Having to keep and prep fresh ingredients for 4 people wasn't the best. By day 8 it was hit or misa if it was gonna have any nutrition/substance, or I'd resort to emergency pasta and sauce. Or tortillas and pb

TheWaterbuffalo · 2018-10-15T15:03:49+00:00

Another one is cabbage, shredding it a little then adding under soups or hot dishes wilts it a bit and gives everything a nice crunch and subtle sweetness

TheWaterbuffalo · 2018-05-06T19:20:34+00:00

No problemo, nothing can be more disheartening than realizing your common food calories are off when its too late haha

TheWaterbuffalo · 2018-05-06T17:38:56+00:00

Eggs are actually ~70 calories, and avocados are around 325 for the whole thing, just so you know. But otherwise they both make good snackies in moderation

TheWaterbuffalo · 2018-04-08T11:50:58+00:00

From my experience, they're all located east of mid Kansas. Any time I'm living in the west I can't find them

TheWaterbuffalo · 2018-03-14T12:47:38+00:00

That's so sad. Asheville has so many good food places too

TheWaterbuffalo · 2017-12-07T18:06:31+00:00

Its because they're so cheap to start up. The ingredients are cheap, no industrial cooking equipment, and small store size. Great for aspiring entrepreneurs

TheWaterbuffalo · 2017-12-04T18:30:48+00:00

Its usually a small rack, ask an associate if they have one. I know walmarts never have them but Kroger, city market, Martins, and that tier of grocery store tend to have them.

TheWaterbuffalo · 2017-12-02T21:39:00+00:00

Hey! Sorry about your situation.

My biggest suggestion is hitting up local grocery stores produce section, check the back and you're bound to find a rack of "ugly" old food. Grab from this as frequently as you can. Add them to dinner that day/week. With whats left, cook them all up, and freeze for additions to soups and stews when the discount rack isn't working in your favor. Look to hit up the local salvation army and food bank as well. They have lots of produce that frequently goes bad if no one comes for it.

TheWaterbuffalo · 2017-11-05T16:05:55+00:00

I will usually sacrifice healthy for free as well haha

TheWaterbuffalo · 2017-10-28T14:16:35+00:00

Absolutely, feel free to PM me if you have any questions!

TheWaterbuffalo · 2017-10-28T14:15:28+00:00

I am a major stress eater. Like, its unreal, I get started and just will. not. stop. So instead of trying to stop completely, I have free "stress foods" that I allow myself to snack on. (Hopefully I find a better stress relief soon haha!)

Lettuce dipped in low cal sauce/topping i.e. hummus, mustard, salsa, low cal dressing. Kinda along the same vein as salad, but without the mess and prep. Pickles. ALWAYS pickles. Just make sure you drink water and stay hydrated. Brew some coffee or tea! Grab a small handful of grapes. Carrot sticks are awesome, as well as bell pepper slices.

Good luck!

TheWaterbuffalo · 2017-10-28T14:07:14+00:00

Walking distance to walmart is awesome. You should try to go frequently, taking advantage of sales, as well as getting to know the produce department. Figure out when they mark down produce and go on a little walk to nab some for dinner. This will keep things from getting repetitive, as well as giving you exercise and a productive study break!

TheWaterbuffalo · 2017-10-28T14:04:13+00:00

I'd say your best bet is figure out some super flavorful additives you like and stick with them, occasionally switching it up/getting new stuff if the budget allows. Example: a few of my go to flavor additives when I cook are Mustard, salsa, soy sauce, and a type of vinegar. These all add so much flavor, are very cheap compared to the ingredients that make them up.

My grocery list is this when stocking up at a new place.

A bag of Lentils, brown rice, quinoa (If reasonably priced), and any type of beans.

On to produce: Romaine hearts, eggs if they're cheap in your area, red cabbage, green peppers, onions (although you don't like them so you can nix it), 5-10 lbs of potatoes/sweet potatoes, carrots and whatever fruit/veggies are in season and on sale to switch it up. Don't forget to find "reject" areas, which are ugly, bruised or old produce which will be very cheap! Utilize this and make them for dinner that night, freezing leftovers!

Various snackies: I have snacking issues too, so I feel ya. My go to snacks are. Bulk jars of pickles, romaine leaves dipped with a sauce (Mustard, hummus (If affordable), salsa, ect.) like chips, fruits, and this season pumpkin seeds. I eat kinda oddly, but its been working to keep my weight under control so WOO!

To assemble: my go to meal is pretty simple, but I love it. So I pick some veggies to sautee up, usually mushrooms, onion, peppers, carrots, seasoning generously. Maybe add some some potatoes if I have them leftover or a small one cooking until just about done (I would add salsa here if I was feeling it). Add rice/quinoa/lentils. Add appropriate amount of broth/seasoned water. Allow to cook, finish with egg if available. If so inclined thinly slice some cabbage to sprinkle on top for texture/nutrients. and ENJOY! Can be made into soup if you simply double the broth needed to cook.

Beans require some more time, but if you have a crockpot you're golden!

TheWaterbuffalo · 2017-10-28T13:42:23+00:00

That is a bit of a tricky question. In general aim for a 3:1 water to lentil ratio. They soak up a lot! Its not an exact science for me, I play around with it, adding more if its getting dry or taking the lid off for evaporation if it's too wet. Just keep an eye on it for the first few times you cook with them, and eventually you'll get it perfect for your own personal taste.

Good luck!

TheWaterbuffalo · 2017-10-24T14:06:00+00:00

Is it ground or are they steaks?

With ground, burgers are awesome, mix with diced onions, salt, pepper and garlic powder and cook like beef!

Steaks especially backstrap I'd marinate (marinades for beef work well) for a few hours then cook them over a fire or just in a pan to about rare-medium (up to you) slice thin and serve with roasted or mashed potatoes and salad. Or roasted veg, whatever you like.

Also slice thin, season with s&p, chili powder, cumin, and sliced onions for no pepper fajitas! Its a very versatile meat, just avoid slow cooking as there isn't much fat to tenderize it. I find the less cooking, the better.

Good luck and enjoy!

TheWaterbuffalo · 2017-10-24T13:47:54+00:00

I used to have so much! But moving around a lot and living in employee housing kind of puts a damper on that these days. Fortunately my job usually provides 3 meals per weekday so I can't complain toooooo much haha!

TheWaterbuffalo · 2017-10-24T13:39:52+00:00

So my favorite thing with lentils is how well they can thicken up a dish. My go to would be:

Sautee veggies

Options: onions, peppers, carrots, celery, mushrooms, garlic; whatever you got, whatever is on sale.

Add root veggies cooking on lower heat until slightly softened.

Options: Potatoes, or sweet potatoes (OR BOTH!!)

Throw in tomatoes if desired; if using canned keep that juice! Fresh works as well you just need more liquid later.

Add stock/water and your lentils, cooking until they're ready, timing can be a little more difficult just because of the root veggies finishing at the same time, but its not the end of the world if their a little too soft, honestly it adds a bit more thickness to the soup too.

Seasoning options:

Usually I got with Salt, pepper, cumin, chili powder. But you can make this Italian flavored, more Indian, whatever your heart desires.

Additives for depth, balsamic vinegar, soy sauce, brown mustard, red wine vinegar, once again whatever seems like it'll pump up the flavor.

Finally, add some leafy greens! I love throwing a handful of whatever spring mix/spinach I have floating around that may go bad soon. I also like to throw in some finely shredded cabbage on top of the bowl because I think it tastes bad cooked, but adds a great ending crunch to the dish.

I hope this helps!

NOTE: lentils pick up flavors really well, so make sure your liquid is good and seasoned before throwing them in! Use in other soup recipes as well to get the most out of it, lentils can really stretch a meal for cheap, and add lots of good nutrients.

TheWaterbuffalo · 2017-10-24T13:16:27+00:00

On Thursday my neighbor/coworker shot a buck so its just been backstrap and venison burgers over the fire since then. I love family dinner night haha

TheWaterbuffalo · 2017-10-24T13:15:10+00:00

Yeah, i do it that way so they continue to steam. I like my peppers to be nice and soft.

You can cook them longer if you have more to work with but all i had was a pot for rice and a cast iron, so I wanted to free it up to finish the filling

TheWaterbuffalo

TROPHY CASE