I made potato salad for a lot less than $60,000

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I have table-flipping-She-Hulk rage over that dude who raised at least $60,000 to make a damn potato salad. There was a 3 day period where I may have needed a trigger warning for talk of potato salad.

Which was sad because I really wanted to eat some potato salad. Since,you know, that’s about all I can eat these days and it sounded like a nice change from soup.

Over the weekend, we had salt potatoes for dinner. The next day, I used the leftovers to make what could only be described as Rage Against the Potato Salad Kickstarter Potato Salad. It was good with only a slight aftertaste of bitterness & rage.

It doesn’t take a genius or $60,000 to make tater salad. You take potatoes

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…cut ‘em into chunks. Maybe peel them first. Maybe not. Whatever.

Add some mayo, Dijon mustard,a splash of apple cider vinegar…some herbs (I like dill & lovage). Maybe even chop up some onions, if that’s what you’re into. I like hard boiled eggs in it,too.

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That’s it. How much of each? Who knows. I just throw it together until it looks like potato salad. Like I said, doesn’t take a genius. Or someone who has money. I made a huge bowl for probably about $3.00 or so.

I need a kickstarter for a new house with better lighting in the kitchen so my food photography doesn’t look like crap. This potato salad tasted better than it looked.
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So, now that I showed you how to make a decent potato salad for free, do me ONE favor:

If you have money to throw at a cause, please give it to people who need it and not someone who started a fundraiser as a joke.  If you don’t trust people on the Internet, go buy some potatoes and other good food to donate to your local food pantry. Thanks.

 

 

 

 

Lunchtime Links: Fire Escape Gardening, using Garlic Mustard Greens, and dealing with canned tomatoes

Some good things to pass along today.

 

Link→  17 Tips For Starting Your Own Herb Garden.

These are all great tips for small space gardening. The tip about buying seedlings versus seeds…might seem counterintuitive since seeds are less expensive but sometimes you have to do that.  do start everything from seed myself but it was a struggle this year to find adequate space. Cats & little kids don’t help.

 


What I Made Today shows how to use wild Garlic Mustard …the whole thing, leaves to roots. You probably have seen this stuff growing like crazy. I have a ton of it I am constantly pulling from the garden. Go ahead an eat it. It’s good stuff.
Link → Garlic Mustard Love


 

Lunchtime Links: 16 ways to eat dandelion greens, homemade ramen?, and impromptu meal “planning”

Everything food related for today…

 

Hell,yes, DANDELIONS. I may have mentioned this already(?) but I’ve been studying to become a certified herbalist. Herbalists love dandelions. They’re great for cleaning toxins from your system (good for your liver)  but also very handy for relieving pains, especially arthritic type. They’re an anti-inflammatory, a good astringent for your skin…. and they can actually be tasty.

My grandma used to just put them in a salad. That was about as fancy as she got but here are 16 Ways To Eat (or drink) Dandelions. Can’t wait to make the jelly. The dandelion root “coffee” is how you also would make a dandelion root tea but if it feels better to call it coffee, go for it .

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Ramen Made From Scratch

Make your own ramen for less than the cost of ramen – All  you need a pasta maker and 30 minutes ….plus the 2-5 waiting time while the dough rests.

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My Love for Local Food Is a Reasonable Defense for Not Planning Meals Ahead – I can relate to this and as someone who is low income, it’s the most practical , especially in the summer time. Garden shares, roadside stands, discounted produce at the grocery store because of abundance, farmer’s market deals… these are all things that I jump at the chance to score and whatever I score, that’s what’s on the menu.

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Lunchtime Links: Growing Cities, Healthy Recipes Database, and Hacked Shakshuka

All the foodie related stuff for today…

I have been so excited to see this since I first saw the trailer last Fall. Now the film is available for community screenings , so check out the showings to see if there are any near you.

 

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The Capital Area Foodbank has a great recipe database…. all healthy, mostly vegetarian,too.

Healthy Recipe Database

 

 

 

 

 

 

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Well, I didn’t know what Shakshuka was before (it’s basically poached eggs in tomato sauce) but it sounds delicious and with this hack, using cans of ro-tel could make it pretty cheap and easy. I’m all about cheap and easy.

 

Five Ingredient Yum: Shakshuka Hack

 

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via Food Riot.

Slow Cooker Taco Bowls

via  Budget Bytes

If you’ve been reading here for awhile, you already know I’m going to suggest skipping the chicken entirely and either substitute extra black beans or add another kind of bean,too. This shaves even more money from the recipe but also, many readers have mentioned that they wish they could buy more ethical or organic meat but just can’t afford it. Me,too. My way around this is just to not buy it at all and eat a mostly vegetarian diet (which has turned out to save a lot of money. Bonus!)

If you have time, I always recommend using dry beans. A bag of dried beans goes further than a can.

 

Budget Bytes says this recipe works out to be $1.33 per serving. It makes 9 servings, so if you’re not using that all for one meal, freeze the rest for another quick freezer meal.

Here’s the recipe:

Ingredients
  • 1½ lbs. chicken breasts $2.90
  • 1 (16 oz.) jar salsa $1.99
  • 1 (15 oz.) can black beans, drained $1.19
  • ½ lb. (8 oz.) frozen corn $0.57
  • 1 Tbsp chili powder $0.15
  • ½ Tbsp cumin $0.07
  • ½ Tbsp minced garlic $0.10
  • ½ tsp dried oregano $0.03
  • ¼ tsp cayenne pepper $0.02
  • ¼ tsp salt $0.02
  • to taste cracked pepper $0.02
  • 2 cups dry rice $0.66
  • 8 oz. shredded cheddar $2.49
  • ½ bunch cilantro (optional) $0.45
Instructions
  1. Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.
  2. Secure the lid on your slow cooker and cook on low for 8 hrs.
  3. Near the end of the cooking time, cook the two cups of rice according to the package directions (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduced the heat to low and let simmer for 20 minutes. Fluff with a fork before serving).
  4. After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.

Lunchtime Links: Eat for 40 cents a day, use up those broccoli stems, and alternative recipes to boxed foods…

All the good foodie stuff around the web today…

The Prudent Homemaker has a decent  series on frugal cooking that covers all the areas. Not everyone can do all of these but if you’re able to put a few bits into practice, it can help.
Eat for 40 Cents a Day: Introduction
Eat for 40 Cents a Day: Part One: Eat More Meatless Meals
Eat for 40 Cents a Day: Part Two: Buy in Bulk
Eat for 40 Cents a Day: Part Three: Make it From Scratch
Eat for 40 Cents a Day: Part Four: Only Buy Food When It is at Its Lowest Price
Eat for 40 Cents a Day: Part Five: Grow More in Your Garden
Eat for 40 Cents a Day: Part Six: Glean
Eat for 40 Cents a Day: Part Seven: Eat In Season Produce
Eat for 40 Cents a Day: Part Eight: Eat More Soup
Eat for 40 Cents a Day: Part Nine: The Price Per Pound, or in Other Words, Comparing 

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Use up those broccoli stems – can’t wait to try broccomole.

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Something asked frequently here is what to use all the tortillas you get with WIC (besides the obvious) . There’s some good inspiration here : 5 Ways to Make a Tortilla Into a Snack

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Corporations are working to convince us that cooking from scratch is hard. Not. So.

I know,I know… sometimes the box is cheaper.Sometimes the boxed stuff is all you can get.  You all know that I know this . So, no shame if you can’t get your hands on the ingredients but if you can and you have the time, here’s some great ways to get the boxed stuff off your menu. Make It At Home

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Lunchtime Links: Using up potato water and cabbge (2 separate things),making rice cool,and more.

A round-up of today’s food related things…

Ohhh,man…. Chilli Cheese Tater Tots. I probably would use beans instead of the beef.

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Use it Up: Potato Water – How to recycle the water you boiled taters in…use it for other food or water your plants with it.

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How do I make rice more interesting? – This is a reader-submitted question over at The Kitchn but I’m asked this a lot ,too. The editor has some good suggestions but the comments sections is full of ideas. Yes, I’m telling you to read the comments. Might be the only time I ever do that…

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You know how I’m always complaining about the repetitive budget shopping tips lists (that often have some WTF Tips,ya know?) …and “budget meals” that are like my whole budget for a week?  Next-Level Tips for Saving Money on Your Grocery Bill
S
atire,my friends.
(And yes, I still DO advocate foraging and freeganism…. like, if you’re not trespassing or going to get arrested for it. Poor people can’t afford none of that nonsense)

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 28 Recipes to Celebrate Spring – Spring! I am so excited. The best thing about cooking w/ seasonal ingredients is that they are often less expensive when in season.

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I still have some cabbage to use up from that whole Corned Beef & Cabbage affair. Might try the cabbage salad idea ~here~

 

Leftover Makeover: Corned Beef & Cabbage turned into White Bean & Potato Soup

Sometimes leftovers are great for lunch the next day or a Leftover Night. Sometimes they need a makeover. Especially with bigger than average families where what’s leftover isn’t enough to feed everyone.

This week, I was talked into making Corned Beef and Cabbage for dinner because “it’s what we ate on St. Patrick’s Day when I was a kid!”, said my nostalgic and traditionalist husband. It’s kinda my job to hate everything that everyone else seems to love, and St Patrick’s Day is no exception, as much as I love apocalyptic visions. But I love my husband and hate to hear him whimper about missing out on some food thing, so I made his damned beloved Corned Beef and Cabbage.
(seriously, it’s not even Irish….)

There a bunch of things that can be done to recycle braising liquid into a new dish but soup seemed like a good idea (see my past post about my teeth.Whee.)

I tend to go to my pantry first before running out to buy something specific for a recipe, so that day I happened to have a partial bag of potatoes that were looking sad and DSC_0556begging to be used. I also have 22 lbs of assorted dried beans in my pantry (it’s quite possible that food insecurity has made me a paranoid food hoarder, which might explain why I get along so well with the Doomsday Prepper crowd ), so I decided to add some Great Northern Beans.
Good thrifty score on those recently at my local dollar store…. 75¢ per bag, which is half price.

So, here’s what I did: Threw all the liquid and the leftover veggies from the corned beef back into the crockpot, chunked up potatoes, and added the beans after quick soaking them . I added just enough water to cover the beans and everything else, which also helped dilute some of the saltiness. Threw in some typical herbage… oregano,garlic,a little lovage.  Set temp for 6 hours on high. That was it. I didn’t really even have to add cornstarch as a thickener at all.

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Not too much broth in my bowl because I like it that way. It was dee-lish. Fed the whole family plus enough leftover for lunches for the hubby the rest of the week.

#[word of the day] #FAsupportsnutrition #SNAPfood : Choice | @feedingamerica

Feeding America has a Photo A Day Challenge happening for March for  National Nutrition Month. This was what I decided to go with for CHOICE.

 

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It’s just rice. Plain white rice.

Brown rice is better nutritionally. All of us in our family prefer brown rice. It just isn’t in our budget. We could choose to buy brown rice but that choice would mean giving up another food from our shopping list.

I’m ok with white rice. It’s better than no rice at all. There was another time in my life I had rice but I had to make a choice whether or not to pick the bugs out of it or leave them in. Extra protein,right? I chose to pick them out but I’m certain I didn’t catch them all.  At least they were only teeny maggoty things and not one giant, live and wriggling one, like something a Survivor contestant would have to eat. They were cooked. I probably needed the protein, anyway.