First Ghetto entry
I am a ghettogourmet. Many may ask. Well exactly what is that? Well lets look at the definition of the word ghetto.
According to Miriam Webster online dictionary, ghetto means:
1: a quarter of a city in which Jews were formerly required to live2: a quarter of a city in which members of a minority group live especially because of social, legal, or economic pressure
We know that this term comes directly from the experience of Jews from World War II during The Nazi regime in various parts of Europe but ghettos have been in existence for a very long time and continue to be. I grew up in the ghetto and being in the "hood" with limited resources, one has to learn how to be resourceful and make the best of your situation. So therefore, I am proud of the fact that I can make a meal out of nothing therefore giving me the second part of my name gourmet. If any of you grew up poor you know what I'm talking about. You look in the fridge and you think....hmm I got a bag of potatoes, an onion, some vinegar and some salt and black pepper. You make a meal of that. Sometimes these meals are real innovation and sometimes its just gruel to get you through the day. So here I am now trying to spread the ghetto love. Now the difference between my ghettoness and maybe other black ghettoness is that I an multiculturally ghetto so you will see ingredients from all different types of cuisines. I am a true xenophile at heart and have an insatiable desire to learn about different cultures and their cuisine. Well this is already long enough. I hope you can get some inspiration hehe.
This is my first entry as the ghetto gourmet hehe. I have many recipes that have been birthed due to limited resources and creativity. I have a wheat allergy as of late and I also have always been lactose intolerant. So this has encourage even greater creativity lately. Today I will share a fresh recipe. I just made this one up today. I try to use any protein (whether it is a vegetable or animal origin)sources in the house to make something that we can snack on and eat through the week. Tonight's dinner was as follows.
Tilapia croquettes
Sauteed collard greens with olive oil and garlic
Steamed red rice
Now it doesn't seem like much but it was filling and when you are limited on funds. This is luxury eating hehe.
My recipes are every evolving depending on seasonal items and what I have on hand. So what you may see here isn't set in stone. One may use my recipes as a guide much like I use others recipes. I always put my own twist on things and if you try my recipe. Tell me how your twist has made it better or whatever. I love learning new tips. When I get my own digital camera. I will post pics but right now I am using a very old laptop and I am broke (that's why I am a ghettogourmet right now) I suppose when my financial situation improves I won't be as broke as I am now. But I will always be ghetto at heart haha. RESOURCEFULNESS.
The recipe I will be sharing is my Tilapia croquettes
Ingredients
Serves approximately 6 (3.5 croquettes each)
1lb of Tilapia (if frozen thawed and cut into small cubes)
I 3oz puch of Starkist light tuna
2 large eggs (lightly beaten)
3 generous tbps of besan (chickpea) flour (you also can buy this from any indian grocer)
1/2 cup cooked red rice (from Sri Lanka you can buy it at most indian stores)
1/2 yellow onion finely diced
Handful of shredded carrots
1 cup finely chopped fresh Italian parsley
1 tbsp paprika
1/2 tsp cayenne
2 large cloves of garlic minced
1/2 tsp dried thyme
1/4 cup of rice milk
Salt and freshly ground black pepper to taste
olive or canola oil for pan frying (just enough to coat the pan approx 3 tbsp)
Combine all ingredients mixing until you have a chunky moist batter. Heat skillet on Medium. If you use an electric stove a number 4 approx. Use a ice cream scoop to to add them to the cast iron skillet. Pat down lightly as you add them. Cook on both sides until a toasty brown. Eat immediately. Enjoy.
This is my first time posting a recipe. Hope that you got some culinary inspiration and that my ghettoness can encourage true resourcefulness in you!
According to Miriam Webster online dictionary, ghetto means:
1: a quarter of a city in which Jews were formerly required to live2: a quarter of a city in which members of a minority group live especially because of social, legal, or economic pressure
We know that this term comes directly from the experience of Jews from World War II during The Nazi regime in various parts of Europe but ghettos have been in existence for a very long time and continue to be. I grew up in the ghetto and being in the "hood" with limited resources, one has to learn how to be resourceful and make the best of your situation. So therefore, I am proud of the fact that I can make a meal out of nothing therefore giving me the second part of my name gourmet. If any of you grew up poor you know what I'm talking about. You look in the fridge and you think....hmm I got a bag of potatoes, an onion, some vinegar and some salt and black pepper. You make a meal of that. Sometimes these meals are real innovation and sometimes its just gruel to get you through the day. So here I am now trying to spread the ghetto love. Now the difference between my ghettoness and maybe other black ghettoness is that I an multiculturally ghetto so you will see ingredients from all different types of cuisines. I am a true xenophile at heart and have an insatiable desire to learn about different cultures and their cuisine. Well this is already long enough. I hope you can get some inspiration hehe.
This is my first entry as the ghetto gourmet hehe. I have many recipes that have been birthed due to limited resources and creativity. I have a wheat allergy as of late and I also have always been lactose intolerant. So this has encourage even greater creativity lately. Today I will share a fresh recipe. I just made this one up today. I try to use any protein (whether it is a vegetable or animal origin)sources in the house to make something that we can snack on and eat through the week. Tonight's dinner was as follows.
Tilapia croquettes
Sauteed collard greens with olive oil and garlic
Steamed red rice
Now it doesn't seem like much but it was filling and when you are limited on funds. This is luxury eating hehe.
My recipes are every evolving depending on seasonal items and what I have on hand. So what you may see here isn't set in stone. One may use my recipes as a guide much like I use others recipes. I always put my own twist on things and if you try my recipe. Tell me how your twist has made it better or whatever. I love learning new tips. When I get my own digital camera. I will post pics but right now I am using a very old laptop and I am broke (that's why I am a ghettogourmet right now) I suppose when my financial situation improves I won't be as broke as I am now. But I will always be ghetto at heart haha. RESOURCEFULNESS.
The recipe I will be sharing is my Tilapia croquettes
Ingredients
Serves approximately 6 (3.5 croquettes each)
1lb of Tilapia (if frozen thawed and cut into small cubes)
I 3oz puch of Starkist light tuna
2 large eggs (lightly beaten)
3 generous tbps of besan (chickpea) flour (you also can buy this from any indian grocer)
1/2 cup cooked red rice (from Sri Lanka you can buy it at most indian stores)
1/2 yellow onion finely diced
Handful of shredded carrots
1 cup finely chopped fresh Italian parsley
1 tbsp paprika
1/2 tsp cayenne
2 large cloves of garlic minced
1/2 tsp dried thyme
1/4 cup of rice milk
Salt and freshly ground black pepper to taste
olive or canola oil for pan frying (just enough to coat the pan approx 3 tbsp)
Combine all ingredients mixing until you have a chunky moist batter. Heat skillet on Medium. If you use an electric stove a number 4 approx. Use a ice cream scoop to to add them to the cast iron skillet. Pat down lightly as you add them. Cook on both sides until a toasty brown. Eat immediately. Enjoy.
This is my first time posting a recipe. Hope that you got some culinary inspiration and that my ghettoness can encourage true resourcefulness in you!