Thrifty Recipes Blog - Living On Food Banks

The Best Hummus

10/16/2021

Hummus is my go-to appetizer when I need something quick, easy and impressive. Over the years I've picked up a number of tricks that make this the best hummus recipe you'll ever have.

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1/2 teaspoon baking soda
1/4 cup fresh lemon juice
1 tablespoon minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 cup tahini
2 tablespoons extra virgin olive oil
1/4 cup cold water
Optional: Olive oil, roasted garbanzo beans, toasted sesame seeds, ground sumac

Place garbanzo beans in a large saucepan; add water to cover by 1 in. Gently rub beans together to loosen outer skin. Pour off water and any skins that are floating. Repeat 2-3 times until no skins float to the surface; drain. Return to saucepan; add baking soda and enough water to cover by 1 in. Bring to a boil; reduce heat. Simmer, uncovered, until beans are very tender and just starting to fall apart, 20-25 minutes.

Meanwhile, in a blender, process lemon juice, garlic and salt until almost a paste. Let stand 10 minutes; strain, discarding solids. Stir in cumin. In a small bowl, stir together tahini and olive oil.

Add beans to blender; add cold water. Loosely cover and process until completely smooth. Add lemon mixture and process. With blender running, slowly add tahini mixture, scraping sides as needed. Adjust seasoning with additional salt and cumin if desired.
Transfer mixture to a serving bowl; cover and refrigerate at least 30 minutes. If desired, top with additional olive oil and assorted toppings.

Outdoor Cooking

Black Bean Dip

10/20/2019

With the joys of fall in full swing, it's important to have great protein filled snacks ready in the fridge to keep your energy reserves high. Days seem to turn into endless hours that often tempt us to reach for the easy snack sections in our pantry when hunger rises. But with a bit of preplanning, you can have luscious snacks ready at your fingertips for easy snacking. Here's one that is thrifty and satisfying.

2 garlic cloves chopped
1/2 green pepper chopped
1/2 medium onion chopped
tsp. oil
Sauté above ingredients in a saucepan until soft

2 (15 oz.) cans black beans drained
3 tab. lime or lemon juice
1/4 cup cilantro
1 tsp. cumin
1/2 tsp cayenne or pepper
1/4 tsp. salt
2 tab. water

Add above ingredients to a blender or food processor. Blend slightly. Top with sauteed ingredients and blend until smooth. Grab some pita chips!

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Simple Falafels

9/15/2018

There are so many wonderful, simple ethnic foods that being on a tight food budget shouldn't make you feel unsatisfied. With this ever growing culture of processed foods we have long left the true sense of soulful cooking that enabled our ancestors to eat abundantly and healthy on just pennies. This blog is donated to those who are on such a budget and making ends meet at their local food banks. But, there are times we must venture out and buy food at the local grocery to complete our daily menus for those we love. On these occasions, you must stop here and view the ever growing cookbook of delicious, low-cost items that adorn our tables. Your one stop place to always have enjoyable, thrifty meals at your fingertips.

2 cup dried chick peas
1 medium onion
2 cloves crushed garlic
1 tsp. baking soda
1 tsp. coriander
1/2 tsp cumin
1 egg
1/2 cup finely chopped parsley
1/4 tsp. cayenne pepper
salt & pepper to taste
flour to bind
oil

Soak beans overnight. Drain. Cook until tender over medium/ low heat. In a food processor or blender add remaining ingredients except flour and oil. Pulse until all ingredients are smooth and processed. Place in a bowl and add flour to just bind. Let stand for 1/2 hour in refrigerator. Make one inch balls with mixture and head in pan filled with 2 inches of oil Cook a few balls at a time and let brown evenly on low/medium heat. Allow to drain on paper towels. Wrap with pita bread, lettuce, and tomatoes. Usually served with Tahini Sauce.

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Yummy Black Bean Dip

5/6/2018

With the joys of spring in full swing, it's important to have great protein filled snacks ready in the fridge to keep your energy reserves high. Days seem to turn into endless hours that often tempt us to reach for the easy snack sections in our pantry when hunger rises. But with a bit of preplanning, you can have luscious snacks ready at your fingertips for easy snacking. Here's one that is thrifty and satisfying.

2 garlic cloves chopped
1/2 green pepper chopped
1/2 medium onion chopped
tsp. oil
Sauté above ingredients in a saucepan until soft

2 (15 oz.) cans black beans drained
3 tab. lime or lemon juice
1/4 cup cilantro
1 tsp. cumin
1/2 tsp cayenne or pepper
1/4 tsp. salt
2 tab. water

Add above ingredients to a blender or food processor. Blend slightly. Top with sauteed ingredients and blend until smooth. Grab some pita chips!

Hearty Red Beans and Rice

4/14/2018

There is nothing healthier than combining a starch with the delicious bean. This recipe was given to me by a Cajun and packs a delicious punch when meeting your taste buds. It is reasonable, and makes quite a pot full that can be enjoyed for snacking later on. It must be made in advanced, allowing the beans to marinate in the required mixture.

1 lb. red beans
2 large onions
2 cloves garlic minced
½ tsp. Tabasco
½ cup red wine
Water
Olive oil
¼ pd. Ham
Salt/pepper to taste
1 lb. Kielbasa sliced
Cooked Rice

Wash beans and place in a bowl. Add onion, garlic, pepper, wine, and hot sauce. Cover with water to ½ inch over beans. Slip in the refrigerator overnight. Coat cooking pot with olive oil and add bean mixture, kielbasa, and ham.

Cook several hours until beans are tender adding . Serve over rice.

Cyprus Lemon Garlic Lima Beans

2/11/2018

This delicious dish can be served along with a salad or as a side dish to a main meal. Anyway you serve it, those delicate flavors of lemon and olive oil add a nutritious, delicious meal to your day.

Lima beans are an excellent source of molybdenum and a very good source of dietary fiber, copper and manganese. Lima beans are good sources of folate, phosphorus, protein, potassium, vitamin B1, iron, magnesium and vitamin B6.

1 pound dried lima beans
2 bay leaves
3 tablespoons extra virgin olive oil, divided
1 medium onion, chopped
4 garlic cloves, thinly sliced
1/4 cup chopped fresh parsley
2 tablespoons lemon juice
1 tablespoon chopped fresh oregano
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/4 teaspoon pepper
Additional chopped fresh parsley

Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid.

Place beans in a large saucepan; add bay leaves and water to cover by 2 in. Bring to a boil. Reduce heat; simmer, covered, until beans are tender, 1-1/4 to 1-1/2 hours. Drain.

In a large skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add next six ingredients. Stir in drained beans and remaining oil; toss to combine. Sprinkle with additional parsley.

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Magic BBQ Baked Beans

1/6/2018

This is by far one of the best baked beans recipes ever created. It is a meal in itself, and by just boiling up some hot dogs you've got a great, thrifty, stick-to-your-ribs meal that will leave plenty of leftovers.

Most of all, it will use up a bag of the great northern beans you've received in you food pantry bag.

1 package (16 ounces) dried great northern beans
2 smoked ham hocks (about 1/2 pound each)
2 cups water
1 medium onion, chopped
2 teaspoons garlic powder, divided
2 teaspoons onion powder, divided
1 cup barbecue sauce
3/4 cup packed brown sugar
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon hot pepper sauce, optional

Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid.

In a 4-qt. slow cooker, combine beans, ham hocks, water, onion, 1 teaspoon garlic powder and 1 teaspoon onion powder. Cook, covered, on low until beans are tender, 8-10 hours.

Remove ham hocks; cool slightly. Cut meat into small cubes, discarding bones; return meat to slow cooker. Stir in barbecue sauce, brown sugar, nutmeg, cloves, remaining garlic powder, remaining onion powder and, if desired, pepper sauce. Cook, covered, on high until heated through, about 30 minutes.

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Slow Cooker Read Beans and Rice

6/3/2017

There is nothing healthier than combining a grain with the delicious red bean.

This recipe was given to me by a Cajun and packs a delicious punch when meeting your taste buds. It is reasonable, and makes quite a pot full that can be enjoyed for snacking later on. It must be made in advanced, allowing the beans to marinate in the required mixture.

1 lb. red beans
2 large onions
2 cloves garlic minced
½ tsp. Tabasco
½ cup red wine
Water
Olive oil
¼ pd. ham ( I keep a bag of leftovers in the freezer)
Salt/pepper to taste
1 lb. Kielbasa sliced
Cooked Rice

Wash beans and place in a bowl. Add onion, garlic, pepper, wine, and hot sauce. Cover with water to ½ inch over beans. Slip in the refrigerator overnight.

Coat slow cooker with olive oil and add bean mixture, kielbasa, and ham. Cook 8 hours on low until beans are tender. Serve over rice.

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Stir'em and Forget'em Canned Baked Beans

5/13/2017

Let me tell you; what a delicious way to incorporate all those canned baked beans that are piling up in your pantry. And, to make matters a bit better, no one will suspect these are those hideous cheap canned beans most patrons ignore. This is an easy recipe that can be put together in a flash and then forgotten about as you continue your daily routine preparing for the afternoon festivities.

I usually visit my discount store for a pound of bacon. I can purchase two packs for $3.00. Place bacon in a large cookie sheet separating each strip. Bake at 375 for about 20 minutes or until done. Pour off drippings and save for later use as fried potatoes.

In an oven casserole dish:
4 cans baked beans (15 oz.)
2 tab. pancake syrup
1 tab. mustard
2 heaping tab. brown sugar
1 heaping tab. molasses
Cooked Bacon

Spray dish with canned oil spray to prevent sticking. Add ingredients and stir. Top with cooked strips of bacon. Bake at 350 for 1 1/2 hours. Yes, one and a half hours so the excess juice of those canned beans begins to evaporate. Then, take it out of oven and let cool a bit before serving. Or set aside and reheat before serving.

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Canned Baked Beans Dip

5/13/2017

Are you inundated with multiple cans of baked beans? Do you hate to let them go knowing that they are packed full of nutrients and fiber? Most canned beans received from food banks contain only 4 - 7 mg of sugar! They are a healthy snack alternative! Try this delicious recipe below:

14 oz. can baked beans
2 tab. lemon juice
1-2 tab. chili powder

Gently drain off extra fluid from baked beans. You want a tad of liquid still in the can to keep consistency. Set the stove top temperature on med./low. Put beans into a fry pan (preferably black iron if you have it), and begin smashing beans with the back of a spoon. They will quickly become the consistency of refried beans in minutes. Add 2 tab. of lemon juice and stir. Keep stirring until beans begin to resemble refried beans and lose some moisture content. This is the beauty of it! You can make your bean dip thin or thick depending on personal preference. Add chili powder, adjusting for taste. Enjoy with vegetables or corn chips.

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