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Nostalgic Cheap Meals Our Grandparents Ate To Survive

on October 20, 2025

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ASPARAGUS SOUP | easy vegan recipe

ASPARAGUS SOUP RECIPE | healthy + vegan 1 tablespoon extra virgin olive oil 1 medium onion, chopped 1 clove garlic 2 pounds asparagus, trimmed and cut into 1-inch pieces 15 ounce can cannelini beans 4 cups low sodium vegetable broth (or filtered water) salt and pepper, to taste INSTRUCTIONS Heat olive oil in a large pot and add onion with a pinch of salt. Saute onion until it is translucent and tender (not browned) this takes about 5 minutes. Add in the garlic, asparagus and beans and season with a bit of salt and pepper and give it all a stir. Pour in the veggie broth and crank the heat to high bringing everything to a boil. Reduce down to a simmer and cook for 5 minutes or until the asparagus is fork tender. Shut off the heat and let the soup cool for a few minutes before blending. Working in batches, spoon the soup into your blender, filling the blender no more then 1/4-1/3rd of the way up. Place on the lid, leaving it slightly a jar so steam can escape and blend until the soup is r...

Don't fry any more potatoes! Making Bubble Bubble Potato

Bubble Bubble Potato Ingredients Two potatoes 30g of butter 1g of salt Oven 160 degrees 40-50 minutes (may vary depending on oven specifications)

🎄🎅 So cute Santa Bear and the best Christmas cookie recipe 🎄

Butter dough 150g unsalted butter 80g sugar powder 2g salt 40g eggs 2g vanilla extract 1. 60g cake flour 10g almond flour (if you don't have it, you can substitute cake flour) 2. 60g cake flour 10g almond flour 1g cocoa powder 1.5g red food coloring (add 1g and add 3 more drops) 3. 50g cake flour 10g almond flour 4g matcha powder 1 drop of green food coloring ✏ Other 60g white compound chocolate 10g dark compound chocolate Sprinkles for decoration ◼ Storage method ◼ Store in an airtight container with silica gel at room temperature and consume within 5 days. If you want to store it longer, seal it well, store it in the freezer, and eat it within 3 weeks.

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