• Members of the previous forum can retrieve their temporary password here, (login and check your PM).

A thread for home made foods

NeitherHere

NeitherHere

Going where life takes me.
Donator
I'm on a mission that I would like to include as many people as possible.

Over the last decade my family and I have tried to drop processed foods a few times. Each time we noticed massive health improvements but we were slowly lulled back to the convenience of toxic consumerism. This time i'm pretty serious about making a life long lifestyle change. One day I decided we would stop buying processed foods. A few days into this I realized that we were so dependant on convenient food options that we weren't even sure what to make with the pantry of raw ingredients we've amassed over time.

So this lead me to the natural decision that I not only need to learn but also share what I learn to make with others.

So, in light of all of this i've decided to make a post about home made foods. A place we can share proven recipes and even experimental ideas.

Some topics I hope to personally learn include;

Canning/jarring

Pickling

Fermentation to include probiotics, medicinal goods like garlic and honey, and obviously foods

Baking of breads, tortillas, sweets and other ethnic goods like naan 🫓

And so on.

I'm hoping that by updating this thread over time that more and more Nexians will participate and contribute so that we may all learn a little more about making the foods we all love so much, cutting out the processed garbage we have all become so passively hooked on.

This next few days I'll be making white bread,flour tortillas, pablano/serrano humus, and prickly pear jelly/preserve.

Feel free to share recipes you've made and enjoy. Please make sure that sny recipes you share are condensed to a single thread comment so that your recipe doesn't get broken up among other replies :)


Thank you for sny contributions you may have even if its just delicious recipes you found online 🙏 🙏 🙏
 
Vegan diet is also a master plant teacher for spiritualists around the world, don't forget !!!

There is a lot to the topic of food :)

One thing I can personally recommend, is that you start learning how to make the healthier meals, and you start implementing them. You don't need to quit junk food. As you cultivate a sense of freshness and clarity and appreciation for the higher energy foods, you will naturally move away from junk foods.
But yes, also taking small steps in buying healthy things in the first place is powerful for me since, not even having those cookies in the house is just so much better. haha. It really helps making those constructive choices for yourself when you are rational! and not binging away stressors ~ 🙏❤️

In the Asias, they have so many amazing vegan recipes, as well as on the internet these days with the culinary artist who are vegan ~ it's incredible!!!!! The one's I've had so far are really, so tasty, and so wholesome. I aspire to master these recipes for my kids! xD

I have always wondered what it's like to grow, or otherwise forage, or hunt your own food... health wise, but also, emotionally, and existentially.

of note, I do also consider drugs and a few other things to be part of the 'food' discussion. Such as coffee, teas, and smokes for instance. They are CONSUMED, which qualifies as food for me~


Thank you for this topic!
 
I have been eating a lot of baked beans lately. Even thou store bought canned. You could easily prepare them at home from scratch - something I started to think about (because I used canned ones but also add some onion and tomato paste and garlic...). You can get real cheap when doing this - not in the bad way though.

You would basically soak them, cook them a bit, then throw the in jars with ingredients and sterilized them. Which would finish them off. Then you have much more tastier baked beans in jars ;)

I ate baked beans in tomato sauce even today (with 5 eggs). It it a great protein heavy meal.

<3
 
Also few days ago I made:
Rosemary White Beans With Frizzled Onions and Tomato

A speedy, pantry-friendly dish, canned white beans braised in olive oil and tomatoes become stewlike and creamy. Pinches of fresh or dried rosemary, chile flakes and lemon zest add complexity to the mix, while a topping of frizzled, browned onions lends sweetness and a chewy-crisp texture. Serve this with toasted country bread drizzled with olive oil, or over a bowl of rice or farro for an easy, satisfying weeknight meal.
Yield:
3 to 4 servings (for me it was 2 meals lol)
½cup extra-virgin olive oil
1large white onion, halved and thinly sliced into half moons
Fine sea salt
6garlic cloves, thinly sliced
2teaspoons minced fresh rosemary, or ½ teaspoon dried rosemary
¼teaspoon red-pepper flakes, more for serving
2(15-ounce) cans white beans, such as cannellini or butter beans (preferably canned with salt), drained and rinsed
1cup chopped tomatoes, fresh or canned
1½teaspoons finely grated lemon zest
1cup chopped fresh parsley leaves and tender stems, more for garnish

Preparation
Step 1
In a large skillet, heat 2 tablespoons oil until it shimmers over medium-high heat. Add onion and cook, stirring occasionally, until well browned all over, 7 to 10 minutes. Reduce heat to medium, transfer half of the onions to a plate and season lightly with salt.

Step 2
Add remaining 6 tablespoons oil, the garlic, rosemary, red-pepper flakes and a pinch of salt to the onions in the skillet. Cook until garlic is pale gold at the edges (don’t let the garlic turn brown), 2 to 5 minutes.

Step 3
Add beans, chopped tomatoes, ½ cup of water and 1 teaspoon salt to skillet; stir until beans are well coated with sauce. Bring to a simmer over medium-low heat and cook until broth thickens, stirring occasionally, about 10 to 15 minutes.

Step 4
Stir in lemon zest and parsley, and taste, adding more salt if needed. Garnish with reserved onions, more parsley, olive oil and red-pepper flakes, if you’d like. The beans thicken as they cool, but you can add more water to make them brothier if you like.

<3
 
last night I made some Carne asada Fajitas in a cast iron and It was soooo good

11 intergalactic credits per singular interstellar weight denomination for the store marinated beef (this was well worth it)
lions mane
red, orange, and yellow mini bell peppers,
half of a sweet oniom,
butter and salt
a little olive oil
"home made" tortillas
sour cream
shredded cheese
blended salsa


pre-heat the cast iron until water dropplets vaporize on contact

1 tbsp unsalted butter ran around the pan
introduce sliced peppers and shredded lions mane
salt to taste
let the contents cook until limp
add just a little olive oil to help prevent the vegetables from browning too quickly
add the sliced meat (cut against the grain creating 40mm strips and then slice the meat with the grain to create 40x 6.5mm slices)
allow the meat to slowly cook, drain the excess fluids once the meat is close to where you'd like
CRANK THE HEAT UP, preferably just above medium volume on your stove and allow it to sit for a while to brown up the meat and vegetables

smother sour cream on tortillas
add cheese on sour cream
add your now cooked fajita mixings
top with salsa of your choice

savor the fruits of your labor <3

this meal was exceptionally good after a 12 hour shift. relatively easy to make, and hard to mess up
I suggest you cut all your ingredients as your cast iron or pan heats and do not put anything in the pan until everything is prepared otherwise you'll be fighting with a hot pan and a sharp knife and it can feel like a rush to get everything done which is no fun and makes things just a little bit more dangerous.

if you have a local hispanic food store like a "carneceria" or "(insert mexican city name) meat market " this is where you'll find really good products for this meal all in one place, usually they're also substantially cheaper than other markets for most goods as well. the catch is that you more than likely will need to know spanish or be handy with a translator and willing to deal with mild miscommunications but I swear by these stores.
 
Traged said:
Also few days ago I made:
Rosemary White Beans With Frizzled Onions and Tomato

A speedy, pantry-friendly dish, canned white beans braised in olive oil and tomatoes become stewlike and creamy. Pinches of fresh or dried rosemary, chile flakes and lemon zest add complexity to the mix, while a topping of frizzled, browned onions lends sweetness and a chewy-crisp texture. Serve this with toasted country bread drizzled with olive oil, or over a bowl of rice or farro for an easy, satisfying weeknight meal.
Yield:
3 to 4 servings (for me it was 2 meals lol)
½cup extra-virgin olive oil
1large white onion, halved and thinly sliced into half moons
Fine sea salt
6garlic cloves, thinly sliced
2teaspoons minced fresh rosemary, or ½ teaspoon dried rosemary
¼teaspoon red-pepper flakes, more for serving
2(15-ounce) cans white beans, such as cannellini or butter beans (preferably canned with salt), drained and rinsed
1cup chopped tomatoes, fresh or canned
1½teaspoons finely grated lemon zest
1cup chopped fresh parsley leaves and tender stems, more for garnish

Preparation
Step 1
In a large skillet, heat 2 tablespoons oil until it shimmers over medium-high heat. Add onion and cook, stirring occasionally, until well browned all over, 7 to 10 minutes. Reduce heat to medium, transfer half of the onions to a plate and season lightly with salt.

Step 2
Add remaining 6 tablespoons oil, the garlic, rosemary, red-pepper flakes and a pinch of salt to the onions in the skillet. Cook until garlic is pale gold at the edges (don’t let the garlic turn brown), 2 to 5 minutes.

Step 3
Add beans, chopped tomatoes, ½ cup of water and 1 teaspoon salt to skillet; stir until beans are well coated with sauce. Bring to a simmer over medium-low heat and cook until broth thickens, stirring occasionally, about 10 to 15 minutes.

Step 4
Stir in lemon zest and parsley, and taste, adding more salt if needed. Garnish with reserved onions, more parsley, olive oil and red-pepper flakes, if you’d like. The beans thicken as they cool, but you can add more water to make them brothier if you like.

<3
Click to expand...
thanks for sharing your recipe with us <3
 
Traged said:
with sentence like that some would say that you are doing drugs... :ROFLMAO: :ROFLMAO: :ROFLMAO:

I need to get my hands on fresh lions mane

<3
Click to expand...
from what I understand they can be relatively easy to grow. I'm trying to get some going right now as a matter of fact. I have several cultures on hand I just don't have the time most days to participate in my lab as much as I'd like. hoping to get some lab time this weekend. Lionsmane makes for a great ADHD supplement and really helps with stress and focus
 
I have grown mushrooms of every kind... haven't fruited LM properly :/ I actually have some grain spawn - hope its still good. But I am elsewhere long-term, not sure if there will be time to prepare it..
 
Traged said:
I have grown mushrooms of every kind... haven't fruited LM properly :/ I actually have some grain spawn - hope its still good. But I am elsewhere long-term, not sure if there will be time to prepare it..
Click to expand...
in due time. this last year has been hell on my mycological studies as well. I'm chalking it all up to "wrong place wrong time" at the moment. I have enough to manage my very next migraine or cluster headache and that's it. everything else is prepped in LC/ LIs for rapid expansion when the time comes
 
NeitherHere said:
in due time. this last year has been hell on my mycological studies as well. I'm chalking it all up to "wrong place wrong time" at the moment. I have enough to manage my very next migraine or cluster headache and that's it. everything else is prepped in LC/ LIs for rapid expansion when the time comes
Click to expand...
Lat grow of mine produce fruits that only do body load and almost nothing else.. We ate 7,5g and felt like shit with almost no visuals... (i had same visuals on 2g before)... After thinkin and asking for advice it has been determined that its case of a multispore gone wrong and I will probably throw it all out when I get there.

So because I cant my 15yo brother is currently working on some ochraceocentrata - formerly natelensis... spawn is in working and I hope in few days he will get it to bulk so it will fruit by the time I go home...

<3
 
there's a huge variation in MSS cultures. thats the double edged sword of MSS. some people spend YEARS searching for their ideal culture. I have one Tampanensis culture I've held on plated sucessfully for 3 years now because it does exactly what I want (when I'm not having issues in bulk).

the universe will reward you in due time. for me this usually happens when I "give up" and just let things happen. it's almost as if my persistent need to be in control is what miffs things up and as soon as I say I'm over it all then a miracle happens. that whole unconditional surrender deal :p

best of luck <3
 


Write your reply...
Back
Top Bottom