What are the foods that everyone here eats day to day?

I’m looking for more to add to my arsenal.

In my head there’s a big difference between staple foods and the kind of food that you make when guests come over.

I suppose it’s an increased emphasis on being easy/practical to make, or make in bulk as well as as nutrition. I guess it’s the staples that largely decide how the kitchen is stocked too.

  • mathemachristian [he/him]@hexbear.net
    6·
    6 days ago

    My breakfast is almost always:

    • A very spicy pepperoni (the paprika like plant, not 🐮)
    • a tomato
    • some cucumber
    • bread with hummus
    • a different vegan spread but it looks like I’m settling on a cream cheese with herb (again 🌾not 🍼)
    • turkish olives (marmarabirlik)

    My lunch when I’m not at home and even typically at home is bulgur salad:

    • 3 parts of the coarsest bulgur to 4 parts water by volume. Add salt and bring to boil, then turn off, let it cool on the stove with a lid on.
    • dice: tomato, leek, pickled cucumber, red paprika and/or whatever else you like
    • once bulgur is at most luke-warm stir it so the drier bulgur ln top gets mixed in with the wetter bulgur. It still takes water while cold, so don’t worry about homogeniety. Add loads of tomato paste and paprika paste (I go for 50/50 but it’s up to you). Like loads. Whatever spices you want, I typically go for pepper, rose paprika, the mediterranean combo (thyme, basil, oregano and rosemary) and cumin. Gotta watch out with the cumin though, you can’t really overdo the other spices but cumin has a very strong flavor. Also pul biber because I like it spicy.
    • dump olive oil all over it again hard to overdo and add lemon juice, vinegar or my favorite variant: pickle juice.
    • Parsley. Loads of it. Impossible to overdo, the arabic variant is mainly parsley with some bulgur. Doesn’t matter which type or how finely diced, I buy deep frozen because it’s already cut up and I dump half a box into it, but obviously fresh is better.
    • mix it all and taste it. It should be a bit too spicy and salty since we’re gonna add all the veg and a bit too dry since it will soak up the veg juices later. You don’t want a weird slosh later at the bottom but you can dump it or try to mix it in if there is.
    • mix in the diced veg and some chickpeas and let it sit on the fridge. I typically go for 50/50 veg and bulgur.

    There are loads of variants obviously, but the main ingredients are tomato&paprika paste, olive oil, some kind of souring agent, PARSLEY(important!), veg. Seriously though don’t forget the parsley.

    It keeps at least a week in the fridge so it’s perfect for meal prepping, it’s eaten cold so perfect to pack while away, it has carbohydrates veg and protein (mainly the chickpeas but bulgur has a bit as well), and it doesn’t make me feel drowsy like when I eat too much of some other carbs (looking at you noodles).

    I love my bulgur salad.