Canned vegetables will have around half their product weight in Canning Liquid. So keep that in mind when comparing prices on frozen ($0.082/ozverse canned ($.044/oz).
Frozen is also usually better in quality (texture, nutrient value) and lower in salt and other preservatives. Modern freezing centers are frequently able to get nearly as good as fresh; and might come out on top if you’re not buying from the farmers market.
Lentils and rice represent a whole protein, and are easily adapted to a variety of flavors; (For example); takes about 10 minutes of prep, 25-30 of reasonably hands off time and can be easily made in advance and augmented with fruits and vegetables. (For example, sautéed squash/zucchini plopped on top.) or basically any kind of stir fry mix.
Block cheeses are going to save you money, compared to sliced or shredded.
On that note, Alfredo (or rather pasta al burro) is super simple to make; albeit requiring some technique and experience : reserve some (hot) pasta water, in a large bowl, soft butter and the drained pasta. Stir until coated toss in the parmigano regianno; use the pasta water to help emulsify and melt the cheese. (Alfredo melts 3x butter with heavy cream, reduces that then adds the pasta and cheese, a bit more work, imo.)
You’re probably thinking I’m a snob for using the Italian name for Parmesan. Fun fact: in the US Parmesan is not in fact Parmigiano reggiano as it is in the EU- but if you stick to block cheese and away from that Kraft shaker Parmesan, you’ll be fine. (It’s cheese, mostly, but there’s stuff added to it that makes it… not good… for sauces.)
Also, in a similar vien, a mornay sauce can replace Mac and cheese tubs, and generally don’t require extra time compared to just cooking the pasta. (Equal parts melted butter and flour, whisk together until smooth, medium-low heat. Whisk in milk slowly until the consistency of heavy cream, then whisk in shredded or cubed cheese a bit at a time, letting it melt. When the pasta is mostly cooked, reserve some of the water and drain the rest, finish the pasta in the sauce, using the pasta water to control consistency and as an emulsifier.)(if you want to get fancy, before making the roux, sauté a minced clove of garlic and maybe some minced onion in the butter, then proceed. Black pepper to taste.)
Oh, and pro tip, heads of garlic cost less than the jars of minced grossness. Similarly, saving scraps like onions, carrots, celery, ginger, mushrooms, and stuff, can then be simmered in a lot of water to make stock, and can add flavor and nutrients to things like rice or stews (potatoes, mushrooms?)
Rennet is one of those things that are going to depend on which vegetarian you’re talking to. It’s certainly not vegan. There’s also vegan alternatives to it that can be used. A lot of cheeses are made with rennet since it’s one of the most effective enzymes for curdling.
Also if note keep an eye on value when selecting sizes. Rice and grains go down in price per weight drastically when you buy larger quantities. I buy extreme bulk for flour and rice. The flower lasts me months the rice lasts me years and I’m paying less than half as much for my rice and flour
if it’s brown rice, it doesn’t last years- 3-6 months is good, you can vacbag and freeze, though. But while white rice might last years at room temperature, you’re still paying for storage, and running the risk of vermin or it getting wet or otherwise ruined while it is being stored. This is one of those “you do you” things, but, I know my pantry doesn’t have space for 2 years worth of rice…
Someone that has an $87 food budget probably isn’t going to buy imported Italian cheese.
There’s some US-made “parmesan” that’s somewhat decent and quite a bit cheaper than the legit Italian stuff, just make sure you buy a block of it and not anything pre-grated, and that it doesn’t have any filler ingredients.
Some US-made parmesan is produced using similar techniques to Parmigiano Reggiano, they just can’t legally call it that since it’s not made in a specific area in Italy.
Block cheese in general will be okay, but some of it isn’t even made eith the same process and is instead just flavored with crap to make it taste the same.
Which in general, buy the best you can afford. Doesn’t have to be amazing, most people won’t even really know the difference anyhow.
On the garlic front taste a spoonful of minced garlic and then a clove of fresh garlic and you will then know how little garlic flavour is in that minced garlic. It’ll be night and day. spit the clove of garlic out once you do that cus it will be overpowering.
I would suggest not putting a full clove of raw garlic in your mouth, lol.
(the only time I do that is when people try to tell me garlic isn’t spicy and insist peppers are the only ‘spicy’ food. capsaicin isn’t spicy- it’s not even a flavonoid. It triggers the heat/temperature receptors rather than taste receptors; which is why it feels like burning. chewing a whole clove of garlic is a great way to cause an afternoon of indigestion, though.)
So, some points for consideration….
Canned vegetables will have around half their product weight in Canning Liquid. So keep that in mind when comparing prices on frozen ($0.082/ozverse canned ($.044/oz).
Frozen is also usually better in quality (texture, nutrient value) and lower in salt and other preservatives. Modern freezing centers are frequently able to get nearly as good as fresh; and might come out on top if you’re not buying from the farmers market.
Lentils and rice represent a whole protein, and are easily adapted to a variety of flavors; (For example); takes about 10 minutes of prep, 25-30 of reasonably hands off time and can be easily made in advance and augmented with fruits and vegetables. (For example, sautéed squash/zucchini plopped on top.) or basically any kind of stir fry mix.
Block cheeses are going to save you money, compared to sliced or shredded.
On that note, Alfredo (or rather pasta al burro) is super simple to make; albeit requiring some technique and experience : reserve some (hot) pasta water, in a large bowl, soft butter and the drained pasta. Stir until coated toss in the parmigano regianno; use the pasta water to help emulsify and melt the cheese. (Alfredo melts 3x butter with heavy cream, reduces that then adds the pasta and cheese, a bit more work, imo.)
You’re probably thinking I’m a snob for using the Italian name for Parmesan. Fun fact: in the US Parmesan is not in fact Parmigiano reggiano as it is in the EU- but if you stick to block cheese and away from that Kraft shaker Parmesan, you’ll be fine. (It’s cheese, mostly, but there’s stuff added to it that makes it… not good… for sauces.)
Also, in a similar vien, a mornay sauce can replace Mac and cheese tubs, and generally don’t require extra time compared to just cooking the pasta. (Equal parts melted butter and flour, whisk together until smooth, medium-low heat. Whisk in milk slowly until the consistency of heavy cream, then whisk in shredded or cubed cheese a bit at a time, letting it melt. When the pasta is mostly cooked, reserve some of the water and drain the rest, finish the pasta in the sauce, using the pasta water to control consistency and as an emulsifier.)(if you want to get fancy, before making the roux, sauté a minced clove of garlic and maybe some minced onion in the butter, then proceed. Black pepper to taste.)
Oh, and pro tip, heads of garlic cost less than the jars of minced grossness. Similarly, saving scraps like onions, carrots, celery, ginger, mushrooms, and stuff, can then be simmered in a lot of water to make stock, and can add flavor and nutrients to things like rice or stews (potatoes, mushrooms?)
Authentic Parmigiano Reggiano is technically not vegetarian, it contains rennet (though usually people don’t care)
Rennet is one of those things that are going to depend on which vegetarian you’re talking to. It’s certainly not vegan. There’s also vegan alternatives to it that can be used. A lot of cheeses are made with rennet since it’s one of the most effective enzymes for curdling.
FWIW, I bought cheese made with vegan rennet the other day. I had to look it up, and apparently it’s made from mushrooms. It blew my mind.
Also if note keep an eye on value when selecting sizes. Rice and grains go down in price per weight drastically when you buy larger quantities. I buy extreme bulk for flour and rice. The flower lasts me months the rice lasts me years and I’m paying less than half as much for my rice and flour
if it’s brown rice, it doesn’t last years- 3-6 months is good, you can vacbag and freeze, though. But while white rice might last years at room temperature, you’re still paying for storage, and running the risk of vermin or it getting wet or otherwise ruined while it is being stored. This is one of those “you do you” things, but, I know my pantry doesn’t have space for 2 years worth of rice…
Someone that has an $87 food budget probably isn’t going to buy imported Italian cheese.
There’s some US-made “parmesan” that’s somewhat decent and quite a bit cheaper than the legit Italian stuff, just make sure you buy a block of it and not anything pre-grated, and that it doesn’t have any filler ingredients.
Some US-made parmesan is produced using similar techniques to Parmigiano Reggiano, they just can’t legally call it that since it’s not made in a specific area in Italy.
Block cheese in general will be okay, but some of it isn’t even made eith the same process and is instead just flavored with crap to make it taste the same.
Which in general, buy the best you can afford. Doesn’t have to be amazing, most people won’t even really know the difference anyhow.
Here is an alternative Piped link(s):
For example
Piped is a privacy-respecting open-source alternative frontend to YouTube.
I’m open-source; check me out at GitHub.
On the garlic front taste a spoonful of minced garlic and then a clove of fresh garlic and you will then know how little garlic flavour is in that minced garlic. It’ll be night and day. spit the clove of garlic out once you do that cus it will be overpowering.
I would suggest not putting a full clove of raw garlic in your mouth, lol.
(the only time I do that is when people try to tell me garlic isn’t spicy and insist peppers are the only ‘spicy’ food. capsaicin isn’t spicy- it’s not even a flavonoid. It triggers the heat/temperature receptors rather than taste receptors; which is why it feels like burning. chewing a whole clove of garlic is a great way to cause an afternoon of indigestion, though.)