One study found that 50 percent of those surveyed believe that it is essential to preserve family recipes, and three in five consider them sacred. Almost half of those who answered the survey say that they learned to cook from their grandmother or mother, and that the recipes were passed down through generations. Those who learned how to cook from their grandmothers are more likely to pass down their recipes to their children. A further 48 percent said that they like to use family recipes and that they have passed them down to their children.
Of all the recipes, the Matriarch’s recipe is the most threatened to be lost. Women have always assumed the role of household responsibilities, and the language used to describe them is derisory. But literature is full of matriarchs who refuse to give up their power behind the hearth. It’s these women who shape our narratives from the shadow of the hearth.
Third generation’s recipe
More than half of survey participants said it’s important to preserve family recipes, with three in five considering them «untouchable.» The desire to preserve family recipes stems from many different reasons, including the need to pass down traditions and the ability to pass them on to younger generations. Sixty-four percent of survey respondents said they learned to cook from their mothers or grandmothers, while thirty-four percent learned from friends or family. Sixty-six percent said they learned their recipes as a way to continue their family traditions, while 48 percent like to use them.
Vegetable soup is one of the best ways to provide the nutrition your family needs while on a tight budget. Not only are vegetables much cheaper than meat, but they are also very flexible. You can even make homemade vegetable soup rather than relying on canned soup. One large pot of vegetable soup can feed a family for dinner, and the leftovers can be frozen for the next day. Pumpkin Soup with Ginger, for example, costs only $0.69 per serving and tastes delicious.
Bacon and peas to macaroni cheese
Adding bacon and peas to mac and cheese will make this classic dish a lot more interesting and filling. It’s a comfort food, creamy and cheesy, but lightened up to meet the health requirements of your family. It’s a surefire way to feed your family while on a budget. If you’re looking for more mac and cheese ideas, here are a few you can try.
For days when you don’t have money to spend on food, a classic PB&J sandwich is the answer. Not only is it quick to prepare, but it is also a great source of fiber and protein. If you are looking for more nutritious meals, try chicken and broccoli or a PB&J sandwich. You can also add sliced vegetables to the mix for additional nutrition.
Tuna pasta bake
If you’re looking for an easy, delicious family meal that is also healthy, look no further than this tuna pasta bake. It’s great on a sandwich with tomato sauce and is a quick dinner for the whole family. Or, make it as is and serve it with steamed veggies or a plain salad. The best part? There are so many variations! All you need to do is change the ingredients to your preferences and your family’s taste buds will thank you.
This easy and delicious recipe starts with canned tuna and mushrooms, along with petite peas and mushrooms. Drain the tuna and add the remaining ingredients. Mix well. Add the reduced fat sharp cheddar and parsley flakes and stir to combine. Bake the casserole for 25 minutes. Serve warm or at room temperature. Salt & Lavender does not guarantee the nutritional content of this recipe. Make sure to check the nutritional information before you buy.
If you’re cooking for a family, this tuna and veggie pasta bake is a delicious option. You can double the recipe and freeze leftovers for another night. If you’re short on time, make a larger batch and freeze the leftovers. This healthy and delicious recipe will last well for several days. You can also reheat leftovers for lunch or dinner. This recipe is a great option for busy moms.
If you’re pressed for time but want to feed your family a great meal on a budget, nachos are an excellent choice. They can be adapted for vegetarians or meat lovers. Add some black beans, chopped tomatoes, or even fresh jalapenos and you’ve got a quick and easy family meal. And they’re so versatile — you can even make nachos for dessert!
If you don’t want to spend time cooking, try building nachos in layers. Building them in layers requires more prep work, but the end result is worth it. Once you’ve gotten your tortilla chips layered, you’re ready to add toppings. Make sure you serve them with your favorite sauces, salsa, or hot sauce! Then, enjoy! While nachos may not look like a complete meal, they’re actually a complete meal.
If you’re pressed for time, you can prepare the toppings ahead of time. You can buy guacamole and pico de gallo, or make them yourself. You can prepare the beef and beans ahead of time and reheat them later, adding water to thin the beans. If you’re pressed for time, you can also make homemade queso blanco ahead of time. Then, simply reheat the nachos on medium low or heat them in a 300-degree oven to re-heat them.
The easiest and most delicious taco recipe is a ground beef and vegetable blend, cooked until it crumbles. Toss the meat with black beans, corn, and spices until it resembles a taco meat. Serve the meat mixture with tortillas or taco shells. If you are short on time, you can also make your own taco meat from canned ground beef or turkey.
You can use any type of beef or chicken broth to make beef or turkey for the filling. Use beef broth, vegetable broth, or chicken stock for the liquid. Add taco seasoning to taste. Heat taco shells as directed on the package. Once they are heated, serve tacos over rice. You’ll be happy you did. This family-friendly recipe won’t break the bank.
To make your taco meat, add a little shredded cheese to each taco. Add your favorite toppings, like salsa, and enjoy! If you’re short on time, you can substitute taco seasoning or other types of seasoning. Taco meat can also be topped with lettuce, tomatoes, and cilantro. When serving, serve tacos with the sauce and shredded cheese.
You can make stuffed shells in advance and freeze them. Wrap them in foil and keep them refrigerated for up to two days. They can be baked later. Just be sure to remember to add a little extra baking time to compensate for the chilled temperatures. You can also serve stuffed shells with side dishes like buttered Italian bread or garlic knots. To save even more money, you can even make extra stuffed shells ahead of time.
To make stuffed shells, first cook the clams in boiling water. Then drain them well. Make sure that they are slightly undercooked, since you’ll want them to be baked later. When the clams have cooled, stuff them into a colander. If you’re not a perfectionist, you can use a spoon to stuff them instead of your fingers. You can also bake them on the stovetop if you prefer.
To make stuffed shells even easier, use leftover spaghetti sauce. Simply mix it with ricotta cheese, about 1/4 cup of Parmesan cheese, and thawed frozen spinach. When baking, the sauce will cook and the shells will be crispy and delicious. You can also freeze a leftover portion of the sauce to serve with them. This way, you can serve stuffed shells later with any leftover spaghetti sauce.
If you’re broke and you’re sick of canned soup, you can easily make a homemade version of a family-friendly soup recipe. The broth you use will keep the vegetables in their natural colors and flavors, and you can freeze the soup to use it later. This is an excellent way to eat healthy, but it may not be as healthy as your favorite store-bought soup. However, you can customize the soup according to your taste. For example, if you don’t like potatoes, you can replace them with cauliflower florets. Likewise, you can add meat or chicken broth to the mix, and you can change the flavor to match your preferences.
Another great feature of a homemade vegetable broth recipe is that you can make it ahead of time. You can chop the vegetables and cook it a day or two ahead of time, and then reheat it later. This soup will keep for up to 5 days in the fridge. To store leftovers, freeze the soup in airtight containers. Once frozen, simply thaw it in the fridge and reheat it over low heat to reheat the meal.