Please, please, PLEASE keep this series coming. On top of the affordability angle, I'm learning more about basic techniques/principles from Dan Giusti's relaxed, easygoing approach than I have from a lot of other bells-and-whistles cooking content. I just love this and hope it sticks around on the channel.
Dan Giusti is such a wonderful host for this series - down to earth, with experience to back it up and a very personable approach! More like this please, Epicurious!
I love how unpretentious this guy is. It's also really cool to see that he went from being the head chef at a fancy restaurant to spending his time working with schools and developing affordable recipes that you don't need a culinary education to make!
I must say as a chef for over 15+ years. Watching these type of videos shows me why I'm truly passionate about cooking, seeing innovations like Chef Dan Giusti make with recipes I've known for years, but changing/adding new ideas just makes me so happy, damn I love food.
I like how he mentioned items like sour cream where some people will buy them for one dish and then have them sitting there spoiling in the fridge, and how it might make sense to look for a similar alternative that you will personally use in your usual cooking. I'm also glad he talked about using water instead of chicken stock. I've increasingly moved away from my old habit of "anything that needs liquid gets chicken stock". Most dishes really don't need to taste like chicken and you can make delicious food with just water if you layer flavors and season your food properly.
I'm doing the opposite, since I really like sour cream - put it in cold sauces where you'd use yogurt, etc. And if you think you won't use it all - freeze it. You can freeze milk, cream, sour cream and use later. use the milk for pancakes and hot sauces for the cream and sour cream.
Agreed about the chicken stock thing. It drives me crazy when people automatically add it to everything that requires liquid to cook. Most of the times water is just fine, because you have other things flavoring your dish anyway.
Totally intrigued by the chickpea fritters with toasted walnuts and peaches. I would be tempted to sprinkle a little cinnamon over the top of the finished dish.
At least he explains why he uses certain ingredients and why it works. Teaches you about chickpea water and it's emulsifier properties. A cooking video where I learn something I can use outside of these dishes
I'm diabetic and can't really have a lot of these foods normally because they have a lot of simple sugars, so I'm super grateful for these recipes! I'll be trying the hash one soon!
I know your reply is 10 months old but I think you have it wrong. ALL Legumes, including Chickpeas are good for diabetics, especially for type 2 diabetics as they are low glycemic in nature, and may have a therapeutic effect by reducing the hemoglobin A1C values and decreases blood pressure values. Legumes are a large part, along with vegetables and fruits in the Mediterranean diet and is well known as one of the best types of diets to have.
His teaching style is amazing. It feels like I’m just hanging out with my buddy who happens to be a professional chef. I’m subscribing solely because of this video.
Whenever I make pancakes, I use aquafaba instead of eggs. Put a lil sugar in it and whip it to stiff peaks, and you can get incredibly fluffy pancakes without the stress of trying to separate eggs. They don't taste beany, either! They do get a lil crispier in the "crust" than pancakes with eggs, but I actually prefer that; it's a nice textural contrast. :)
Yes, separating eggs can be somewhat stressful if you're not practiced at it, and especially if you don't have too much money and can't afford to waste eggs learning. If you've never been that broke, I'm happy for you, but I have.
Here to add my own support for this series! Money is tight for everyone due to Covid, and really, ways to eat on a budget will always be helpful even long after the pandemic’s over! Chef Dan Giusti is a super nice, down to Earth guy, and I’m loving learning from him! I hope you’ll continue this series for a long time to come!
@@horngatekeeper Lol, I am subbed to that channel, and as a 30 year vegetarian that fancy cheese can be expensive af! I sure can’t get a lot of that stuff on my budget.
@@anti-ethniccleansing465 true, but things like ricotta can be surprisingly cheap, and pecorino is much less pricy than parmesan. the trick is to go to a specialty store or cheese counter and find the minimum amount they'll sell you. a quarter pound can go a long way, and I've even found a couple that take EBT/Food Stamps.
@@horngatekeeper I used to get food stamps for many years because I am disabled (thus only have Social Security for income), and I miss them a lot! I live in Southern California, and the government human resource agency that is in charge of the food stamp program had been completely replaced with Hispanic employees, and Hispanics that were not shy about their racism against white people like myself. Even though nothing on my end has changed with my disability or income, they decided to change the regular amount I had been getting for years (approximately $145 to $165 a month in food stamps) to only $40 bucks a month! I couldn’t believe how they were treating me, even trying to humiliate me in the lobby in front of everyone, and I tried to have my case reviewed by somebody else in the central office that I called into, but they were of no help at all. I was so traumatized by what had happened (they sent me home crying three days in a row while I was trying to get my food stamps recertified) that after the remaining six months was up that they had were giving me the $40 a month, I never went back to try again. So I have been relying on the local food pantry to help with food security (but I didn’t even know they existed until a couple years had passed after being cut off from food stamps, and of course the gov’t employees didn’t tell me about them either… I randomly found out from a friend one day that I could get free food from the pantry in town) - I have lost a lot of weight because one of the main things I used to get with my food stamps was frozen meals that I could pop in to the microwave, as I can’t stand very long in the kitchen to cook (I had a disastrous failed back fusion surgery 17 years ago)... The stuff that you get at food pantries often requires a lot more prep and cooking time than my chronic pain will allow for. : / Sorry for such a long reply! There are so many foods that I miss eating that I simply can’t afford anymore and are not given at the food pantry. 😢 P.S. One day I did get hooked up with Camembert cheese and asiago cheese from the pantry (the asiago cheese had a price tag on it for nine dollars, just for a thin triangle of it!). I’ve never bought them before, so I wasn’t sure what to do with them. I plan to use the former to have as a spread on crackers I guess, but still not sure what to do with the asiago cheese. I do know that I like that kind of cheese because it was one of the four cheeses in the ingredients of a Trader Joe’s brand ravioli that was my absolute favorite in the world, but they discontinued selling it. 😡
Dan Giusti is so nonjudgmental and so accepting and not condescending, I loveeee when he said "we all drop things" and when he squeezed the chorizo out of the casing and said I don't know if everyone knows you can do that! Such a great chef and a great teacher.
I made the breakfast for dinner today and it was super tasty!!! I usually don’t like chickpeas, but I learned today that I just don’t know how to cook them lol
I’m glad the Aquafaba knowledge is spreading! You can make fully plant-based mayo w aquafaba, meringue cookies and for baking in general. It’s amazing!
I love chickpeas, so versatile!! I really enjoy all of the videos featuring Dan. Back to chickpeas- there was a restaurant in Phoenix called Public Market Cafe, and they had chickpea-banana-walnut pancakes that were off the wall, the absolute best I've ever had. Crispy, Fluffy, Crunchy, Sweet, Savory. The restaurant has since closed and I miss the pancakes very much. I emailed chef to profess my love for his pancakes and humbly ask for a recipe, I did get a reply! But no recipe :(. I have tried many chickpea pancake recipes, but none compare. There is a pancake sized hole in my heart
Awww... I feel you! That is so sad that he didn’t give you the recipe despite the restaurant has been closed down. That is impressive that you even tracked him down to begin with! There is a local Italian restaurant in my town that I love to pieces and would be devastated if they closed down because I am addicted to their food. They also keep their recipes close to their chest. It sucks!
Iam so sorry to hear that....was it from chickpea flour or blended chickpea? Any idea? Also pieces of toasted walnuts or ground walnuts? We can figure it out.....
@@lydiapetra1211 I believe it was chickpea flour! Although I’ve tried both flour and whole chickpeas. Ive also tried a recipe with aquafaba and one with arrowroot powder, and just haven’t nailed it. I’m sure more trial and error would eventually get me good results!
@@lydiapetra1211 I know this is off-topic, but I have accrued a bunch of bags of walnuts from the food pantry and I don’t know what to do with them. Any ideas of recipes besides just making brownies or banana nut bread with them?
@@tlacuache4448 more than likely they also added flour to it .. perhaps all purpose or bread flour...Iam so sorry...that's so frustrating...Was there any eggs in it?
These look delicious. Will definitely try. As a mom on a very tight budget, I appreciate the effort in that direction. Maybe in the future, keep in mind that a huge portion of the population - mostly people on a low budget - don’t have things like immersion blender and food processors. Meals that don’t require them to be made correctly would be more helpful.
Older comment, but I just got an immersion blender for $20. at target and a food chopper (black & decker $20) that you can use as a food processor. Obviously it can't handle large quantities, but it can handle a can of chickpeas & 1.5c of soaked cashews. I realize it's still expensive for someone on a tight budget, but personally both of these gadgets have really been useful and well worth the investment.
I made the hash for brunch this morning - not only was it DELICIOUS but knowing that it’s not breaking the bank and will leave me with leftovers is so nice! This is probably my favorite series on this channel and I love making these recipes!!!!
I recently came across this video three days ago, and when I saw the chickpea (not) risotto I KNEW I HAD TO MAKE IT. I did a couple things differently, which maybe took a bit longer to complete, and maybe broke one of Dan's rules. I basically drained the chickpeas out, and let it sit to dry out as I got the rest of the prep work down. I did this because I wanted to give some texture and body to the dish by roasting them in the pan first; crisping them up. Once they got a little brown I took them out and continued on with the rest of the recipe. Now where dan said to use water and not chicken broth I did the opposite haha. I only used about half a cup/ 5/8 cup overall; using the chickpea liquid the most, about a cup/cup and a half. Like a normal risotto be patient and allow the liquid to reduce and thicken. It came out really well, and super delicious. Thank you for this recipe. Im adding to my arsenal.
Love your channel, really helpful to me as an older person on a fixed income,….I Cannot have hardly any salt or any sugar. …So I have to rinse reg beans etc. ( I hate seeing that ,lower sodium or salt free Canned items cost more for the same thing, sometimes) …I also am trying to lose some carbs in my diet, but up my wild caught fish, and good fats ( loved your canned fish video)… Trying to go more plant based otherwise though. I saw a lot of such recipes on You tube, but the ingredients can be pricey on some. So I am trying to slip through the good cracks without breaking the bank!…. I am Growing as much as I can in a very small backyard. ….I Just signed up to get all your videos…. Thank you!❤️
@Kathy Sunshine Sounds like you're on the way to a happier, healthier, more tasty life 😃 With my mother, making food at home versus buying buying prepared food costed a bit more at first, but she became so much healthier she was able to drop several prescriptions. So now, even tho her food bill is a bit higher, her overall costs are less and she feels better than she has in years. Good luck to you!
For healthy fats use flaxseeds and chia - cheaper and much more concentrated healthy fats. For sugar free options use dates, they are good even for diabetics :) Carbs are not your enemies, SIMPLE carbs are. Like white bread, white flour, white rice etc. But brown rice, potato (especially boiled), sweet potato, bulgur etc are all good :)
Is the same price because the amount of salt being used is insignificant to the price. Imagine it like buying a different flavor of a product instead of a smaller version of the product
I can vouch for the sweet fritter dessert. Just made it! Wow, they taste like little donuts. The yogurt adds a really nice sour component to it. I did change it just a bit. I added a pinch of cinnamon, nutmeg and about 1/8 tsp of vanilla to the bean dough. I used frozen peaches and walnuts. Perfect!
I think cardamom would be a ice addition to the beans along with a pinch of salt. There’s a Persian cookie made from chickpea flower seasoned with cardamom that totally rocks.
This man is a freaking hero. With the cost of everything going up, but especially food, he’s doing a fantastic service to the world at large with videos like this one. Thank you!
Thank you for budget friendly meal recipes. World is changing now due to corona. Our money is getting tighter by months while prices of products escalating worldwide. I need higher protein meals , would be nice if you can create menus for professional athletes who need high protein. Tx.
The pricing dynamic between this series vs the “pro cook and home chef swap ingredients” series is interesting. In the former, they price per use: you spend a few $ on olive oil but each tablespoon is only a cent. Whereas in the former, they total based on the up-front purchase costs. 🤔
I can understand pricing this way with the ingredients that won’t spoil, but with those that need to be used fresh they do not cost the price of the potential food waste, or the time cost involved in planning to use up all of your fresh ingredients.
The point in cheap vs expensive is to get the price for the pro ingredients as shockingly high as possible, and that being the case they kind of have to carry the logic across to the home cook ingredients and price them the same way. The point in this series is to get everything as cheap as possible, so they price based on how much just the amount being used would be. Both extremes are a little disingenuous
@@jeroenfeher8107 honestly the paradigm here is the problem. Making substitute versions of staple dishes can be creative, but if it means working hard and spending money to make up for the difference it's not something that going to keep you fed on a budget.
I really like Giusti's way of demystifying what might be perceived as fancy (and thus daunting to execute) dishes. He's an excellent teacher, a skill not every chef has, because it requires giving thought to what someone who doesn't know what he does will need to have explained, and then doing that clearly, without being condescending. It's actually a tricky needle to thread, and he does it well. Great video.
I hope that you are aware of how huge your contributions are, and how much we are appreciative of your show. Please keep it going, we will keep watching!
It's so fun. 50 years ago, sour cream (and sour milk) was a staple in Swedish cuisine, while yoghurt was almost never heard of. We ate sour milk with cereal for breakfast, as a quick meal mid-day or in the evening. The English Wikipedia page describes sour cream in detail while the Swedish ("Svenska") version does little more than state that Gräddfil is fermented cream and a staple. Both yoghurt and sour cream/sour milk are soured with bacteria. The bacteria probably have different characteristics from a scientific or production point of view, but they also give different flavours. But it is not only a question of flavours. I am sensitive to sweetened yoghurt (it doesn't stay put, but if salted - yum!) but love the flavour of fil. To my mum's oldest friend, it is the other way around. Anyway, to a Swede, there is always a way to use up that sour cream.
Also a good quick hummus….in blender or food processor; 1 can chickpeas with 1/2 fluid poured out, juice of 1/2 lemon, 2 tbsp. Tahini, 1 garlic clove, 2 tbsp. Olive oil, 1/2 tsp salt. Blend until smooth, chill at least two hours to meld garlic. Serve dip with veggies, crackers, pita bread, felafel.
probably a very common sentiment among the ppl who watch these sort of videos, but i absolutely love chefs who are clearly incredibly talented and experienced, but don't take themselves, or food too seriously. Dan is such a good communicator of this duality in philosophy imo. Brad Leone & Kenji Lopez-Alt are other ones of this era. obviously pre-YT you got the Ainsley Harriotts and the Gordon Ramseys, but there's been plenty of the same kind of chefs for ages. ppl that can cook up a really professional meal, but also appreciate the value of simple basic stuff. i think food, and especially cooking food is a truly profound part of life, and a real art, but it's also something that everyone has to survive on. nobody is making michelin star food for themselves every meal, not even the best chefs in the world.
I just discovered this series and to be honest J feel that it is essential, especially during these tough economic times. All of his episodes have great recipe ideas that look and sound fantastic (just discovered these last night so haven’t had a chance to make any). Frozen food recipes, canned fish recipes, rotisserie chicken recipes, chick pea recipes, white bread recipes! They are all fantastic and I really want more!
This is my favorite show on UA-cam. It almost feels political showing people to cook really nice, nutritious and affordable meals with ingredients that are available to almost everyone. The host is amazing, relatable and funny too. I can’t wait to make all of these (still making the roasted berries from the first video) ❤️
Thank you for this series it's really teaching me so much, especially about how to cook for myself when I just started living independently. Also, that dessert looks incredible, really blew my mind that you made it from chickpeas!!
Another great video of Dan! I how he cooks such elaborate meals but is so unpretentious about it. “Fresh peas suck. Just use frozen ones, they’re great! :)”
When in Spain, I had a chicken soup with chickpeas…it was delicious. The same dear woman used the chicken from the soup and some of the chickpeas to make croquettes…she added parsley, garlic, salt, and maybe egg to bind it. They were breaded, then fried. Beyond delicious! Carmen was a wonderful cook!
Looking forward to trying the chickpea hash. I don't have chorizo on hand so I'm going to try using mild Italian sausage instead. Love avocados with eggs. Sounds yummy. Thanks!
Genuine question: why would you place oil in pan with chorizo? Doesn't chorizo already have enough fat? I feel like that's like putting oil in a pan and then cooking bacon.
If you were only cooking the chorizo by itself it wouldn't need it, and then cooking something else afterwards you could use the leftover chorizo fat. But since he's making a dish of multiple ingredients I believe it helps to make a "cohesive" dish, and not just ingredients that are sitting together. The extra oil/fat gets caramelized along with the chorizo, helps counter the "starchiness" of the chickpeas, incorporating the flavors of all the ingredients, and also helping with the "crispiness" of the hash. At least that's my understanding of it
@@6kunio8 i doubt it. Chorizo releases A LOT of oil. You do not need extra oil. In the "risotto" dish he pours oil over the finished meal as a condiment. He also adds oil to the avocado side dish which is absurd. Avocados are already the fattiest fruit out there! Chefs love the taste of oil. I do not.
I get it, all chefs are obsessed with oil and fat. I don’t mind it so much when I’m going at a restaurant once in a while, but if I were to cook like this everyday at home… gee…
I wouldn't. Better to brown the chorizo starting in a cold pan and add oil when you add the other stuff in case you need more (which I doubt you would)
@@6kunio8 I think the chef misuses the word caramelize a bunch in this video. From what I remember, Caramelization is sugars, not fat/oils, and malliard/browning is what the meat does. If someone knows better than I do, please comment to correct me, I don’t want to give misinfo! :)
I'm just happy he actually follows the budget. Gordon f.ing Ramsay recommended saffron in the omelette for a budget meal. Very good series, looking forward to more!
More of this amazing chef and the budget friendly meals!!! It is real food for real people, and even if you live in a small town, if you have a grocery store, you will find all these ingredients!!!!
Thank you for highlighting celery leaves, they are also great for added flavor to soups. I hate it when the leaves are removed before they ever reach the store.
As a vegan chickpeas are one of my favorite foods! I love them in homemade hummus, bbq chickpea wraps, “tuna fish” sandwiches, and as a crunchy snack. There’s tons of versatility with them! You can also reserve the liquid in the freezer and use it to make whipped cream. :)
Thanks Dan you're the best! Made the chickpea pasta macaroni salad for dinner and it's delicious! Such a great way to use up leftover fridge ingredients, the ranch dressing is super clever and i enhanced it with some lemon juice and dijon for a bit more of a kick. Good stuff!!
LOVE this!!! Made the chickpea & chorizo hash (with breakfast sausage instead of chorizo because that's what I could find) and it was delicious!!! Thank you!!! Dan is the best!!!
I just made a faux curry with chickpeas. Miss going to my favorite Indian restaurant (closed due to pandemic) and saw this video and got inspired. Thanks!
I'm a home canner and always have tons of chickpeas in the pantry. I saw the title and thought "Well, maybe one of the recipes will sound good." Well how wrong I was. I want to make ALL of these recipes right now! Great video.
Why do you dress the pasta cold??? Dressing it warm insures the dressing absorbs into the pasta instead of pooling in the bottom of your bowl🤷🏽♀️🤷🏽♀️ then you put it in the fridge to chill and get tasty THEN ENJOY
I made the chickpea risotto last night. I only had a single jar of mushrooms in the pantry so i ended up using a whole onion to pad things out and i think it turned out just fine. Was really delicious.
Please, please, PLEASE keep this series coming. On top of the affordability angle, I'm learning more about basic techniques/principles from Dan Giusti's relaxed, easygoing approach than I have from a lot of other bells-and-whistles cooking content. I just love this and hope it sticks around on the channel.
AGREEE
YES! This guys is great!
^^^^^^^ this
Yes ! And my like added 1 to 999 making it 1K 😄❤️
Yess! With inflation out of control we need cheap ideas.
Dan Giusti is such a wonderful host for this series - down to earth, with experience to back it up and a very personable approach! More like this please, Epicurious!
I have a culinary crush on Dan.
He's a genius
Thank you for the kind words :):)
Love Dan, but can never get used to his last name.
yep
I love how unpretentious this guy is. It's also really cool to see that he went from being the head chef at a fancy restaurant to spending his time working with schools and developing affordable recipes that you don't need a culinary education to make!
As someone who loves chickpeas, this video is an eye-opener. I'm really enjoying this series. Looking forward to the next! 👍
Eye-opener? More like... a can-opener amirite! Oh hey, the exit's over there
Same. As a savory breakfast fan, that dish looks legit.
Yep. I was pleasantly surprised when I realized he wasn't going to make any hummus or falafels lol
How could you love that crap
I must say as a chef for over 15+ years. Watching these type of videos shows me why I'm truly passionate about cooking, seeing innovations like Chef Dan Giusti make with recipes I've known for years, but changing/adding new ideas just makes me so happy, damn I love food.
I like how he mentioned items like sour cream where some people will buy them for one dish and then have them sitting there spoiling in the fridge, and how it might make sense to look for a similar alternative that you will personally use in your usual cooking. I'm also glad he talked about using water instead of chicken stock. I've increasingly moved away from my old habit of "anything that needs liquid gets chicken stock". Most dishes really don't need to taste like chicken and you can make delicious food with just water if you layer flavors and season your food properly.
I'm doing the opposite, since I really like sour cream - put it in cold sauces where you'd use yogurt, etc. And if you think you won't use it all - freeze it. You can freeze milk, cream, sour cream and use later. use the milk for pancakes and hot sauces for the cream and sour cream.
Or the water from boiling some vegetables
And i am allergic to chicken stock and all forms of poultry.😕
@@kimalonzo7387 That sucks. Sorry.
Agreed about the chicken stock thing. It drives me crazy when people automatically add it to everything that requires liquid to cook. Most of the times water is just fine, because you have other things flavoring your dish anyway.
Totally intrigued by the chickpea fritters with toasted walnuts and peaches.
I would be tempted to sprinkle a little cinnamon over the top of the finished dish.
Yeah I was definitely expecting something like aquafaba meringues.
That dessert is like gulab jamun and falafel had a baby.
Smile...
Ooo, that sounds delish!
At least he explains why he uses certain ingredients and why it works. Teaches you about chickpea water and it's emulsifier properties. A cooking video where I learn something I can use outside of these dishes
I'm diabetic and can't really have a lot of these foods normally because they have a lot of simple sugars, so I'm super grateful for these recipes! I'll be trying the hash one soon!
Your comment doesn’t make sense. You can’t eat these foods, but you are super grateful for these recipes?
@@anti-ethniccleansing465 He said that he can't have them normally. Except for the dessert, all the recipies in this series usually doesnt use sugar.
@@sneezebazooka6068
Oh I see.
Did you try it??? Omg the hash is amazing 😻
I know your reply is 10 months old but I think you have it wrong. ALL Legumes, including Chickpeas are good for diabetics, especially for type 2 diabetics as they are low glycemic in nature, and may have a therapeutic effect by reducing the hemoglobin A1C values and decreases blood pressure values. Legumes are a large part, along with vegetables and fruits in the Mediterranean diet and is well known as one of the best types of diets to have.
His teaching style is amazing. It feels like I’m just hanging out with my buddy who happens to be a professional chef. I’m subscribing solely because of this video.
Whenever I make pancakes, I use aquafaba instead of eggs. Put a lil sugar in it and whip it to stiff peaks, and you can get incredibly fluffy pancakes without the stress of trying to separate eggs. They don't taste beany, either! They do get a lil crispier in the "crust" than pancakes with eggs, but I actually prefer that; it's a nice textural contrast. :)
Wow yum! That sounds like a great substitute.
Separating eggs is stressful?
Yes, separating eggs can be somewhat stressful if you're not practiced at it, and especially if you don't have too much money and can't afford to waste eggs learning. If you've never been that broke, I'm happy for you, but I have.
@@shamvrooms Bean water. It is the liquid that normally is drained when you open a can of chickpeas.
@@susieusmaximus5330
Lol separating eggs is only hard if someone is a moron.
Here to add my own support for this series! Money is tight for everyone due to Covid, and really, ways to eat on a budget will always be helpful even long after the pandemic’s over! Chef Dan Giusti is a super nice, down to Earth guy, and I’m loving learning from him! I hope you’ll continue this series for a long time to come!
You should also check out Vincenzo's Plate. It turns out a lot of Italian food is super budget friendly even if you use fancy cheese.
@@horngatekeeper
Lol, I am subbed to that channel, and as a 30 year vegetarian that fancy cheese can be expensive af! I sure can’t get a lot of that stuff on my budget.
@@anti-ethniccleansing465 true, but things like ricotta can be surprisingly cheap, and pecorino is much less pricy than parmesan. the trick is to go to a specialty store or cheese counter and find the minimum amount they'll sell you. a quarter pound can go a long way, and I've even found a couple that take EBT/Food Stamps.
@@horngatekeeper
I used to get food stamps for many years because I am disabled (thus only have Social Security for income), and I miss them a lot!
I live in Southern California, and the government human resource agency that is in charge of the food stamp program had been completely replaced with Hispanic employees, and Hispanics that were not shy about their racism against white people like myself. Even though nothing on my end has changed with my disability or income, they decided to change the regular amount I had been getting for years (approximately $145 to $165 a month in food stamps) to only $40 bucks a month!
I couldn’t believe how they were treating me, even trying to humiliate me in the lobby in front of everyone, and I tried to have my case reviewed by somebody else in the central office that I called into, but they were of no help at all.
I was so traumatized by what had happened (they sent me home crying three days in a row while I was trying to get my food stamps recertified) that after the remaining six months was up that they had were giving me the $40 a month, I never went back to try again.
So I have been relying on the local food pantry to help with food security (but I didn’t even know they existed until a couple years had passed after being cut off from food stamps, and of course the gov’t employees didn’t tell me about them either… I randomly found out from a friend one day that I could get free food from the pantry in town) - I have lost a lot of weight because one of the main things I used to get with my food stamps was frozen meals that I could pop in to the microwave, as I can’t stand very long in the kitchen to cook (I had a disastrous failed back fusion surgery 17 years ago)...
The stuff that you get at food pantries often requires a lot more prep and cooking time than my chronic pain will allow for. : / Sorry for such a long reply! There are so many foods that I miss eating that I simply can’t afford anymore and are not given at the food pantry. 😢
P.S. One day I did get hooked up with Camembert cheese and asiago cheese from the pantry (the asiago cheese had a price tag on it for nine dollars, just for a thin triangle of it!). I’ve never bought them before, so I wasn’t sure what to do with them. I plan to use the former to have as a spread on crackers I guess, but still not sure what to do with the asiago cheese. I do know that I like that kind of cheese because it was one of the four cheeses in the ingredients of a Trader Joe’s brand ravioli that was my absolute favorite in the world, but they discontinued selling it. 😡
Dan Giusti is so nonjudgmental and so accepting and not condescending, I loveeee when he said "we all drop things" and when he squeezed the chorizo out of the casing and said I don't know if everyone knows you can do that! Such a great chef and a great teacher.
I made the breakfast for dinner today and it was super tasty!!! I usually don’t like chickpeas, but I learned today that I just don’t know how to cook them lol
Chef Giusti is my hero with the work he's done with making school lunches not only affordable but nutritional!
I’m glad the Aquafaba knowledge is spreading! You can make fully plant-based mayo w aquafaba, meringue cookies and for baking in general. It’s amazing!
The fact that he explained Aquaflava literally translates to “bean water” sold it for me
It's aquafaba....vegans use it instead of eggs....it's wonderful...3tbs for one egg...
Aquafaba makes wonderful meringues too!
@@gerardacronin334 do you have a recipe? Thanks
@@gerardacronin334 Thanks so very much...I will look them up.
So is there aqua pinto? Or only chickpeas?
There are some gentleness and kindness from this man that radiate outwards and pour out over the screen
I love this series! It's quickly become my favorite and I wish there were more episodes already!
I love chickpeas, so versatile!! I really enjoy all of the videos featuring Dan. Back to chickpeas- there was a restaurant in Phoenix called Public Market Cafe, and they had chickpea-banana-walnut pancakes that were off the wall, the absolute best I've ever had. Crispy, Fluffy, Crunchy, Sweet, Savory. The restaurant has since closed and I miss the pancakes very much. I emailed chef to profess my love for his pancakes and humbly ask for a recipe, I did get a reply! But no recipe :(. I have tried many chickpea pancake recipes, but none compare. There is a pancake sized hole in my heart
Awww... I feel you! That is so sad that he didn’t give you the recipe despite the restaurant has been closed down. That is impressive that you even tracked him down to begin with! There is a local Italian restaurant in my town that I love to pieces and would be devastated if they closed down because I am addicted to their food. They also keep their recipes close to their chest. It sucks!
Iam so sorry to hear that....was it from chickpea flour or blended chickpea? Any idea? Also pieces of toasted walnuts or ground walnuts? We can figure it out.....
@@lydiapetra1211 I believe it was chickpea flour! Although I’ve tried both flour and whole chickpeas. Ive also tried a recipe with aquafaba and one with arrowroot powder, and just haven’t nailed it. I’m sure more trial and error would eventually get me good results!
@@lydiapetra1211
I know this is off-topic, but I have accrued a bunch of bags of walnuts from the food pantry and I don’t know what to do with them. Any ideas of recipes besides just making brownies or banana nut bread with them?
@@tlacuache4448 more than likely they also added flour to it .. perhaps all purpose or bread flour...Iam so sorry...that's so frustrating...Was there any eggs in it?
This guy needs his own channel. I want to try every single recipe!
These look delicious. Will definitely try. As a mom on a very tight budget, I appreciate the effort in that direction. Maybe in the future, keep in mind that a huge portion of the population - mostly people on a low budget - don’t have things like immersion blender and food processors. Meals that don’t require them to be made correctly would be more helpful.
That's a great point.
Older comment, but I just got an immersion blender for $20. at target and a food chopper (black & decker $20) that you can use as a food processor. Obviously it can't handle large quantities, but it can handle a can of chickpeas & 1.5c of soaked cashews. I realize it's still expensive for someone on a tight budget, but personally both of these gadgets have really been useful and well worth the investment.
I frequently see items such as blenders and food processors at Goodwill. Check out places like that and pick them up very inexpensively.
Between Chef Dan and Chef John, I'm set for life! Practical. Affordable. Doable. THANK YOU. Please keep these coming!
Don't forget Chef Jacques Pepin. Also a humble charming teacher.
Not as quirky as Food Wishes guy with his weird voice.
I made the hash for brunch this morning - not only was it DELICIOUS but knowing that it’s not breaking the bank and will leave me with leftovers is so nice! This is probably my favorite series on this channel and I love making these recipes!!!!
I recently came across this video three days ago, and when I saw the chickpea (not) risotto I KNEW I HAD TO MAKE IT. I did a couple things differently, which maybe took a bit longer to complete, and maybe broke one of Dan's rules. I basically drained the chickpeas out, and let it sit to dry out as I got the rest of the prep work down. I did this because I wanted to give some texture and body to the dish by roasting them in the pan first; crisping them up. Once they got a little brown I took them out and continued on with the rest of the recipe. Now where dan said to use water and not chicken broth I did the opposite haha. I only used about half a cup/ 5/8 cup overall; using the chickpea liquid the most, about a cup/cup and a half. Like a normal risotto be patient and allow the liquid to reduce and thicken. It came out really well, and super delicious. Thank you for this recipe. Im adding to my arsenal.
Dan Giusti is the best choice for this series! charismatic, lovely personality, down to earth, creative, and definitely cute! ❤️
More of him please! 😊
Love your channel, really helpful to me as an older person on a fixed income,….I Cannot have hardly any salt or any sugar.
…So I have to rinse reg beans etc. ( I hate seeing that ,lower sodium or salt free
Canned items cost more for the same thing, sometimes)
…I also am trying to lose some carbs in my diet, but up my wild caught fish, and good fats ( loved your canned fish video)… Trying to go more plant based otherwise though.
I saw a lot of such recipes on You tube, but the ingredients can be pricey on some.
So I am trying to slip through the good cracks without breaking the bank!….
I am Growing as much as I can in a very small backyard.
….I Just signed up to get all your videos…. Thank you!❤️
@Kathy Sunshine Sounds like you're on the way to a happier, healthier, more tasty life 😃
With my mother, making food at home versus buying buying prepared food costed a bit more at first, but she became so much healthier she was able to drop several prescriptions. So now, even tho her food bill is a bit higher, her overall costs are less and she feels better than she has in years.
Good luck to you!
For healthy fats use flaxseeds and chia - cheaper and much more concentrated healthy fats. For sugar free options use dates, they are good even for diabetics :) Carbs are not your enemies, SIMPLE carbs are. Like white bread, white flour, white rice etc. But brown rice, potato (especially boiled), sweet potato, bulgur etc are all good :)
Is the same price because the amount of salt being used is insignificant to the price. Imagine it like buying a different flavor of a product instead of a smaller version of the product
@@waqaspathan3337 Sure, but dry ones are cheaper
I'm right there with you!!
Please keep this series going. It is incredibly helpful for those of us with tight budgets.
I can vouch for the sweet fritter dessert. Just made it! Wow, they taste like little donuts. The yogurt adds a really nice sour component to it. I did change it just a bit. I added a pinch of cinnamon, nutmeg and about 1/8 tsp of vanilla to the bean dough. I used frozen peaches and walnuts. Perfect!
I think cardamom would be a ice addition to the beans along with a pinch of salt. There’s a Persian cookie made from chickpea flower seasoned with cardamom that totally rocks.
This man is a freaking hero. With the cost of everything going up, but especially food, he’s doing a fantastic service to the world at large with videos like this one. Thank you!
Thank you for budget friendly meal recipes. World is changing now due to corona. Our money is getting tighter by months while prices of products escalating worldwide. I need higher protein meals , would be nice if you can create menus for professional athletes who need high protein. Tx.
no such thing as a professional athlete in china
@@patrickormerod3472 hate to break it for you but the name of the account is japanese.....
@@patrickormerod3472 ? I guess gold medal olympians aren't professional athletes...
@@patrickormerod3472 fitting picture
Avant garde vegan has some videos with low cost, high protein meals
The pricing dynamic between this series vs the “pro cook and home chef swap ingredients” series is interesting. In the former, they price per use: you spend a few $ on olive oil but each tablespoon is only a cent. Whereas in the former, they total based on the up-front purchase costs. 🤔
I can understand pricing this way with the ingredients that won’t spoil, but with those that need to be used fresh they do not cost the price of the potential food waste, or the time cost involved in planning to use up all of your fresh ingredients.
@@meinkanta you can just make extra servings to get rid of extra ingredients, or just use it for other things like compost too
The point in cheap vs expensive is to get the price for the pro ingredients as shockingly high as possible, and that being the case they kind of have to carry the logic across to the home cook ingredients and price them the same way. The point in this series is to get everything as cheap as possible, so they price based on how much just the amount being used would be. Both extremes are a little disingenuous
Yeah i use about 10 dollar worth of oliver oil every meal. Accurate.
@@jeroenfeher8107 honestly the paradigm here is the problem. Making substitute versions of staple dishes can be creative, but if it means working hard and spending money to make up for the difference it's not something that going to keep you fed on a budget.
I rewatched the beginning like 10 times to figure out where that can of chickpeas came from and why he caught it so smoothly 😂
I see Dan Giusti, I click. I freaking love this guy.
I really like Giusti's way of demystifying what might be perceived as fancy (and thus daunting to execute) dishes. He's an excellent teacher, a skill not every chef has, because it requires giving thought to what someone who doesn't know what he does will need to have explained, and then doing that clearly, without being condescending. It's actually a tricky needle to thread, and he does it well. Great video.
I hope that you are aware of how huge your contributions are, and how much we are appreciative of your show. Please keep it going, we will keep watching!
It's so fun. 50 years ago, sour cream (and sour milk) was a staple in Swedish cuisine,
while yoghurt was almost never heard of. We ate sour milk with cereal for breakfast,
as a quick meal mid-day or in the evening. The English Wikipedia page describes sour cream in detail
while the Swedish ("Svenska") version does little more than state that Gräddfil is fermented cream and a staple.
Both yoghurt and sour cream/sour milk are soured with bacteria.
The bacteria probably have different characteristics from a scientific or production point of view,
but they also give different flavours. But it is not only a question of flavours.
I am sensitive to sweetened yoghurt (it doesn't stay put, but if salted - yum!) but love the flavour of fil.
To my mum's oldest friend, it is the other way around.
Anyway, to a Swede, there is always a way to use up that sour cream.
And I hope to try the not risotto and the macaroni salad on my children very soon.
I love this guy, he has a great personality and I have binged all the videos with him in it. Would love to see some more cheap recipes from him.
Also a good quick hummus….in blender or food processor; 1 can chickpeas with 1/2 fluid poured out, juice of 1/2 lemon, 2 tbsp. Tahini, 1 garlic clove, 2 tbsp. Olive oil, 1/2 tsp salt. Blend until smooth, chill at least two hours to meld garlic. Serve dip with veggies, crackers, pita bread, felafel.
YES to celery leaves. And to celery seed in moderation in any sort of stew. Celery is wonderful!
probably a very common sentiment among the ppl who watch these sort of videos, but i absolutely love chefs who are clearly incredibly talented and experienced, but don't take themselves, or food too seriously. Dan is such a good communicator of this duality in philosophy imo. Brad Leone & Kenji Lopez-Alt are other ones of this era. obviously pre-YT you got the Ainsley Harriotts and the Gordon Ramseys, but there's been plenty of the same kind of chefs for ages. ppl that can cook up a really professional meal, but also appreciate the value of simple basic stuff.
i think food, and especially cooking food is a truly profound part of life, and a real art, but it's also something that everyone has to survive on. nobody is making michelin star food for themselves every meal, not even the best chefs in the world.
I love this series! I'm trying all four of these recipes. Dan is a genius.
I was just checking to see if there was any new videos with him in it! Glad I have a pantry full of chickpeas.
3:47 "Because nothing bad ever happens on medium."
How cool. These recipes are all so approachable. Well done. Love this series.
Always looking for new ways to cook with chickpeas! I appreciate the ease of instructions. Made the breakfast hash today and it was delicious 💜
I just discovered this series and to be honest J feel that it is essential, especially during these tough economic times. All of his episodes have great recipe ideas that look and sound fantastic (just discovered these last night so haven’t had a chance to make any). Frozen food recipes, canned fish recipes, rotisserie chicken recipes, chick pea recipes, white bread recipes! They are all fantastic and I really want more!
We need more recipes with chef Giusti using pantry, canned or frozen ingredients. 🍾🍾🙏🙏
I’m so happy to have found this channel. Not only are the dishes economical, but look delicious. Love it!
This is my favorite show on UA-cam. It almost feels political showing people to cook really nice, nutritious and affordable meals with ingredients that are available to almost everyone. The host is amazing, relatable and funny too. I can’t wait to make all of these (still making the roasted berries from the first video) ❤️
8:45 This is the best part of the celery
me who excludes the leaves from my dumpling filling every time:
More of him please!!!
Thank you for this series it's really teaching me so much, especially about how to cook for myself when I just started living independently. Also, that dessert looks incredible, really blew my mind that you made it from chickpeas!!
Another great video of Dan! I how he cooks such elaborate meals but is so unpretentious about it. “Fresh peas suck. Just use frozen ones, they’re great! :)”
Finally, I'm always asking people for good recipes for chickpeas! Thank you
As a Sicilian, I adore this episode! Any new way to do ceci is a good way!
This guy is so fun to watch! Explains things so well!!!
OK, I know it is not the point but DAYUM is this man a good looking chef
When in Spain, I had a chicken soup with chickpeas…it was delicious. The same dear woman used the chicken from the soup and some of the chickpeas to make croquettes…she added parsley, garlic, salt, and maybe egg to bind it. They were breaded, then fried. Beyond delicious!
Carmen was a wonderful cook!
Love this series!! Dan is the man!!
Why haven’t we seen more of Dan lately 😩 I love this series and want more of his affordable recipes!
Looking forward to trying the chickpea hash. I don't have chorizo on hand so I'm going to try using mild Italian sausage instead. Love avocados with eggs. Sounds yummy. Thanks!
Haven't tried it yet, but I think ground pork with smoked paprika will go nice in this dish too. And much easier to find in your local supermarket.
Going with Italian sausage is good if you don't like the spiciness of chorizo. That was my plan
Absolutely my favorite series on this channel right now!! Please keep this going!
Genuine question: why would you place oil in pan with chorizo? Doesn't chorizo already have enough fat? I feel like that's like putting oil in a pan and then cooking bacon.
If you were only cooking the chorizo by itself it wouldn't need it, and then cooking something else afterwards you could use the leftover chorizo fat. But since he's making a dish of multiple ingredients I believe it helps to make a "cohesive" dish, and not just ingredients that are sitting together. The extra oil/fat gets caramelized along with the chorizo, helps counter the "starchiness" of the chickpeas, incorporating the flavors of all the ingredients, and also helping with the "crispiness" of the hash. At least that's my understanding of it
@@6kunio8 i doubt it. Chorizo releases A LOT of oil. You do not need extra oil. In the "risotto" dish he pours oil over the finished meal as a condiment. He also adds oil to the avocado side dish which is absurd. Avocados are already the fattiest fruit out there! Chefs love the taste of oil. I do not.
I get it, all chefs are obsessed with oil and fat. I don’t mind it so much when I’m going at a restaurant once in a while, but if I were to cook like this everyday at home… gee…
I wouldn't. Better to brown the chorizo starting in a cold pan and add oil when you add the other stuff in case you need more (which I doubt you would)
@@6kunio8 I think the chef misuses the word caramelize a bunch in this video. From what I remember, Caramelization is sugars, not fat/oils, and malliard/browning is what the meat does. If someone knows better than I do, please comment to correct me, I don’t want to give misinfo! :)
Now one of my new favorite channels! Proves canned foods can be simply and creatively pumped up. Dan Giusti is a natural!
I'm just happy he actually follows the budget. Gordon f.ing Ramsay recommended saffron in the omelette for a budget meal.
Very good series, looking forward to more!
Saffron!
Huge fan of this channel. I loved this video, and look forward to more like it. Dan is great!
This video made me add chickpeas in my grocey list. Love the hash!
Great recipe ideas, very excited to try it!
i love this series
This is amazing. This is so accessible! I love how he's using pantry to staples to make delicious food!!!
Man, Dan Giusti is so handsome and so skilled. Great series 😍
Thankyou for spreading the word chef, I have been pushing the name 'bean water' the whole time!
More of this amazing chef and the budget friendly meals!!! It is real food for real people, and even if you live in a small town, if you have a grocery store, you will find all these ingredients!!!!
Thank you for highlighting celery leaves, they are also great for added flavor to soups. I hate it when the leaves are removed before they ever reach the store.
Beet leaves are delicious too!
As a vegan chickpeas are one of my favorite foods! I love them in homemade hummus, bbq chickpea wraps, “tuna fish” sandwiches, and as a crunchy snack. There’s tons of versatility with them! You can also reserve the liquid in the freezer and use it to make whipped cream. :)
As a fellow Vegan I completely agree... there's a great chickpea patties recipe with vital gluten....it's super delicious....
I love Dan Giusti! Please have him host more - I will watch his stuff all day!
I love to see celery leaves used. I always think they add so much flavour. Love this series.
Love the Waluigi aesthetics he's got going on. 😙👌🏾
Thanks Dan you're the best! Made the chickpea pasta macaroni salad for dinner and it's delicious! Such a great way to use up leftover fridge ingredients, the ranch dressing is super clever and i enhanced it with some lemon juice and dijon for a bit more of a kick. Good stuff!!
have to be up in 7 hours for class, but Dan Giusti makes these videos so amazing that itll be worth it
This guy is awesome
Thanks for this excellent show! Learning so much about techniques that transfer to overall kitchen know how. Great job to all involved!
I guess I'm lucky in India, here canned chickpeas are more expensive
This channel is brilliant especially when counting every penny. Chef Dan makes a difference in my cookery.
I LOVE chickpeas. 😍
THANK YOU!!!! Please continue, your content is appreciated.
LOVE this!!! Made the chickpea & chorizo hash (with breakfast sausage instead of chorizo because that's what I could find) and it was delicious!!! Thank you!!! Dan is the best!!!
not gonna lie I would have ate that breakfast anyday! the other meals looked good to tho
Obsessed with this series!! Thx Epicurious! Keep 'em coming, Chef!
I hope you keep making these types of videos. I could watch them all day long.
under $8 in total but $10000+ in equipment. For this series it would be interesting to show prep with tools that every kitchen has.
i am absolutely loving this series, so much useful info
I just made a faux curry with chickpeas. Miss going to my favorite Indian restaurant (closed due to pandemic) and saw this video and got inspired.
Thanks!
Chick pea's, a protein rich alternative to meat! *adds meat to dish*
I'm a home canner and always have tons of chickpeas in the pantry. I saw the title and thought "Well, maybe one of the recipes will sound good."
Well how wrong I was. I want to make ALL of these recipes right now!
Great video.
Why do you dress the pasta cold??? Dressing it warm insures the dressing absorbs into the pasta instead of pooling in the bottom of your bowl🤷🏽♀️🤷🏽♀️ then you put it in the fridge to chill and get tasty THEN ENJOY
I made the chickpea risotto last night. I only had a single jar of mushrooms in the pantry so i ended up using a whole onion to pad things out and i think it turned out just fine. Was really delicious.
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I wanted to trade crypto but I got confused by the fluctuation and change in price