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.
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.
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 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?
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.
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.
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!!
This chickpea and chorizo hash is amazing! My husband is a vegetarian, so I used soyrizo. I also fried up some sweet plantain as an additional side. He loved it! Thank you for this recipe. 😁
I made the hash and added some mashed pinto beans on the side, topped with an over-med egg and omgggg. I’m trying to find recipes that help me keep my protein up without meat and the hash is a keeper. Gonna try the macaroni this week.
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!!
I love chick peas.I’m just running out of ideas other than what I grew up eating as Asian back in the day. I’m once again having a second look at a healthy food thanks to you. Subscribing so I can watch what else you can teach me that’s easy healthy and sustainable. Thanks so much.
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!!!!
I very much like this series, not only for the affordability of the ingredients, but mostly for how creative these recipes are :D for example, i used to think about frozen peas just as ingredient for pea stew, and Dan make a frozen pea spread! Many of his recipes are mind blowing for me, a student trying to enjoy good food and be mindful of the budget. Hope this series will go on
Made the (not) ristotto and it was fabulous! I had everything on hand except the peas, so I substituted with frozen fancy green beans which I cut smaller before throwing in.
You presented four fantastic recipes here! I might have to try the first one, for sure. I thought the 14 cents/teaspoon for the hot sauce sounded a bit high until I checked online and found that's right in line with brands like Cholula and Tabasco not bought in Gigantor bottles. These are a bit pricier than some of their Mexican and Louisiana-style counterparts, respectively -- those counterparts usually being what I buy, in said ginormous bottles.
For people who have no choice but to eat on a low budget, firstly, thanks for these great recipes. Could you also (or could someone in the comments) recommend alternative tools to make these dishes that most people on a low budget would actually have in their home, (e.g., most people on a hard core budget don’t have a food processor or immersion blender.) I could see using a fork or hand mashed potato maker for the breakfast dish…but, would just a whisk work for making the macaroni salad dressing? Also, thanks for the tip for using the aqua fava to create creaminess as a substitute for mayo (which I don’t like, and it doesn’t like me, lol.)
What you don’t eat the other half of a container of Sour cream? Doritos in front of the TV half a container of sour cream some hot peppers you don’t know what you’re missing :-).
Looks like a great recipe, i just wish those prices were accurate for where I live, food is 3x more expensive here :(. Chick peas are 3.50 1 avocado is 3$ 1 lime 2$ Ps Any recommendations on what to sub out the egg for?
I love the substitution of yogurt instead of sour cream! I never use sour cream because I don't like the heaviness, but I've never known what to put in its place.
Great video but "budget" meals shouldn't need appliances like an immersion blender or food processor. Would be nice to see alternative methods using a blender, whisk, or potato masher.
As a vegan I appreciate this video so much!!! Although the dishes aren’t vegan I can still apply a lot of the knowledge! Loved it! I wanna see more of him!!!
I understand substituting a cheaper ingredient for a more expensive ingredient but chickpeas in place of potatoes. Where I live that is more expensive. What I would be interested in seeing is if you could spice the chickpeas up and use them as a protein replacement while keeping the potatoes.
16:59 is this the rumored "white gold" ??? Salt was known as "white gold" in the past because of its high value. In ancient times it was used as a form of payment instead of money, which is where the word *sal* -ary comes from.
I loved this. But a thing to note. Don't know where the groceries are coming from, but double the price for almost all of the items and that's what groceries cost where I am 😔
Yogurt is a great substitute for other dairy products, try making a kraft mac n cheese box with yogurt instead of butter and milk. If there's a halal market near you you can get gallon buckets of cooking yogurt. Which is just full fat unflavored yogurt.
