Sparemad

Trotz der hohen Anforderungen, die Alltag und Beruf an uns stellen, wollen wir uns gesund ernähren. Allerdings fehlt vielen Menschen nach einem anstrengenden Arbeitstag oft die Zeit und auch die Motivation zum Kochen.Gutes, frisch zubereitetes Essen kann auch preiswert und mit relativ wenig Aufwand verbunden sein. Die in diesem Buch verwendeten Zutaten sind meist im Vorratsschrank zu finden und in jedem Supermarkt und Discounter erhältlich. Alle Rezepte können in 15 bis maximal 40 Minuten frisch und ohne Hilfsmittel zubereitet werden.

"Flexibility is at the core of pantry cooking--when every cook needs to improvise. This unique guide helps you get the most out of your own pantry by showing how ingredients add crunch, acid, umami, or spice to a dish. Whether making Gochujang-Tahini Noodles, a top-it-your-way Savory Dutch Baby, or Chana Masala, Pantry Improv tips offer hundreds of ways to adapt meals based on what's on hand, while helping you to round out your pantry with high-flavor seasonings to turn the simplest meal into something fantastic"--

Dieses Buch enthält unter anderem 16 einfache Tipps, um beim Lebensmitteleinkauf zu sparen. Außerdem erfährst du, wie du den Wocheneinkauf sinnvoll planen kannst. Ich zeige dir auch, was aus meiner Erfahrung eine sinnvolle Vorratshaltung beinhalten könnte. Außerdem enthalten ist eine lange Liste mit preiswerten Familiengerichten inklusive der zugehörigen (bebilderten) Rezepte. Diese Rezepte sind einfach und schnell nachzukochen und enthalten jeweils nur wenige preiswerte Zutaten. Aus diesen Anregungen kannst du dir dann je nach euren persönlichen Vorlieben einen jeweiligen Wochenessensplan erstellen, der dann wiederum die Grundlage für deinen Wocheneinkauf bildet. Auch die größten Kostenfresser im Alltag werden behandelt und Alternativen aufge-zeigt.

"Senn's War Time Cooking Guide" is a classic cook book by Charles Herman Senn that aims to provide fantastic recipes for hearty meals that can be made on a budget and with limited ingredients. Written for people living with the terrors of war and the scarcity of food that comes with it, the book has recipes for dishes that are both extremely nutritious and easy to produce. Highly recommended for those with an interest in economic cookery. Charles Herman Senn (1862 - 1934) was a German writer of cook books. He wrote profusely on the subject, producing cook books for all manner of people and situations, but was particularly well-known for his vegetarian and confectionery recipes. Other notable works by this author include: "Breakfast and Supper Dishes" (1898), "A book of Salads: The Art of Salad Dressing" (1922), and "British Red Cross Society Cookery Manual" (1915). Contents include: "War Time and Food Economy", "Recipes for Soups", "Fish Preparations", "Meat Dishes", "Vegetables", "Breakfast and Supper Dishes", "Sweets and Pastries", "Cakes and Pastries", "Invalid Dishes", "Sauces", "Management of Gas Stoves", "Inexpensive Family Meals", "Some Economy Hints", "Index of Recipes", etc. The Vintage Cookery Books series hopes to bring old wisdom and classic techniques back to life, as we have so much to learn from 'the old ways' of cooking. Not only can these books provide a fascinating window into past societies, cultures and every-day life, but they also let us actively delve into our own history - with a taste of what, how and when, people ate, drank, and socialised.

The authors of the bestselling book are back with simple, five-ingredient recipes to help newbie cooks make delicious dishes and learn how to shop smarter.

The 10-Step Program for Creating a Healthy Lifestyle Plan That Really WorksThe Dorm Room DietRevised and Updated EditionFiguring out how to eat right and stay healthy on your own can be hard! Here is help from someone who's been there. Like many girls, Daphne Oz struggled with her weight as a teenager and hated the extreme restrictions of fad diets. She wanted to find a healthy lifestyle solution that would let her enjoy a full college experience without packing on the proverbial Freshman 15. But could it be done?With the help of her father and grandfather, both cardiac surgeons, and her mother and grandmother, both holistic nutrition advisors, Daphne developed a whole new approach to managing her weight. How well did it work? You be the judge: In her first semester of college, she not only skipped the typical beer-and-pizza-fueled weight gain?she lost 10 pounds and became healthier than she had ever been.The transition to college life presents a golden opportunity to seize control of your health for good, and now the secrets of Daphne's success are available to you in The Dorm Room Diet.Get inspired. Get informed. Get started!In this revised and updated edition of her national bestseller, Daphne shows you how to: stop eating out of emotional need navigate the most common danger zones for unhealthy eating, such as eating on the run, late-night studying, sporting events, and parties get the exercise you need, even in your dorm room choose vitamins and supplements wiselyDaphne also includes recipes that you can prepare in your dorm room or kitchen (including vegan and gluten-free dishes), and an informative, new section on "conscious eating," explaining how your food choices affect your health and the planet.The Dorm Room Diet will empower you to use your newfound independence to create a healthy lifestyle while in college?and for the rest of your life.

Now that millions of Americans are exploring the vegan lifestyle, award-winning cookbook author Lorna Sass has updated her classic cookbook to reveal that achieving great flavor and eating healthy meals don't require spending hours in the kitchen. Sass creates culinary magic from a pantry stocked with carefully selected prepared and instant foods, such as homemade curry powder, roasted red peppers, spicy salsas and mustard sauces, and roasted garlic oil. A splash of orange juice, a touch of cinnamon, and a few sliced leeks quickly transform handy frozen spinach and a can of highest-quality lentils into an exotic Orange-Scented Lentil Ragout that will satisfy the most sophisticated palates.

Det kræver ikke de store gastronomiske forudsætninger, store armbevægelser eller et væld af forskellige ingredienser at lave sin egen varierede, gode velsmagende hverdagsmad med masser af grøntsager. Tilberedning af hverdagsmad er et håndværk. Et håndværk, som fuldtidshusmødrene mestrede. I Husmodermad – kom godt i gang med at spise mere grønt giver Birthe Overby Hald nogle bud på, hvordan man kan tilberede sin egen mad ud fra husmoderprincippet, hvor det er smagen frem for udseendet, der er i fokus, uanset om man er til frikadeller med grøntsagsgratin eller musaka. Endvidere giver Husmodermad – kom godt i gang med at spise mere grønt inspiration til, hvordan man kan få et lettere liv og undgå et overfyldt køleskab og en tom pengepung.Uddrag af bogen Røsti er en grønsagsvariant af frikadeller og tilberedes på samme måde. Forskellen er grundlæggende, at man anvender revne rodfrugter i stedet for hakket kød. Jeg laver oftest røsti af knoldselleri, kartofler og løg, men alle rodfrugter kan bruges. Laves røsti med rødbeder, får de en særdeles smuk farve. De opskrifter, som jeg har læst, anvender rå grøntsager, som rives, hvorefter vandet skal presses ud igennem et klæde. Det er lidt for besværligt for mig, så jeg koger altid grøntsagerne, inden jeg river dem, hvilket betyder, at man ikke behøver vride vandet fra. Hvis man vil tilsætte rødbeder i sine røsti, skal de koges med skrællen på for ikke at miste den flotte farve. Det tager lang tid at koge rødbeder, men hvis man sylter rødbeder og har en enkelt kogt rødbede i overskud, er det oplagt at rive den og bruge i røsti.Om forfatterenBirthe Overby Hald er født i Horsens og bosiddende i Aarhus. Hun er uddannet cand.mag. og opvokset i en familie, hvor faderen var selvstændig håndværker, og moderen var hjemmegående husmor. Birthe Overby Hald er desuden forfatter til bogen Husmoderøkonomi – økonomi, synlighed og valg.