food
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The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
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Spaghetti. Noodles are cheap, canned tomato sauce is cheap, but then season up your sauce to actually have flavor.
Alternately, Here's my ratio for perfect Mexican style refried beans:
1 lb pinto beans (2 cups), well rinsed
1 tbs salt
1 serrano or jalapeno pepper, seeds removed
1 half white onion
2 smashed garlic cloves
2 pinches (1 tsp?) oregano or one-each oregano and epazote
2 tbs oil (I just gloop it in unmeasured)
After your beans are well rinsed, bring just plain beans to a boil for 5 mins, remove from heat, and let sit for 30 mins. Then dump the water, add fresh cold water to 1-2" above the beans, add all the other ingredients, bring to boil, simmer for at least 1 hour but closer to 2 is better. Once beans have the right texture, blend them into a puree. You now have perfect beans for any Mexican recipe. Can be scaled up, just use the proportions listed above