About Siriusly Hungry

I Started Siriusly Hungry because I love to eat, ALOT. And I like to eat well. Most importantly, my children need to eat well. They are to this day my biggest motivators. 

My pockets ($$$) are tight and the foods available in the neighborhoods I’ve lived in the past were not great. I had to create delicious meals from what seemed like nothing.  Siriusly Hungry is about How to be a better home cook. Creating delicious meals any day of the week by optimizing the pantry. Knowing how to shop , prep and store ingredients. 

Feeding yourself or your kids home cooked meals can be daunting when the pockets are tight. And sometimes you want people over and not have to serve them hot dogs and spaghetti. Although I do have one dear friend that would love that lol. I’ve been there and done that and got the scars to prove it. What  I found was the more you cook at home the more money you are able to save for the stuff that you want to do and not just have to do 🙂

Siriusly Hungry will be full of delicious pantry driven meals. Leftover remixes are also happening. Plus, tips and tricks on how to shop, prep and store groceries so they last 

There are 7 main categories at Siriusly Hungry

Siriusly Savory – all the salty goodness will be here. About 85 percent of my blog is savory recipes.. Ima salty girl, what can I say 😉 

Siriusly Sweet – indulgent desserts. A lot of shortcuts, cuz I have a small sweet tooth and the finesse of an ogre lol 

Siriusly Thirsty – All thirst quenchers are here 

Siriusly Extra– These are from scratch basic-ish recipes.. The more of these we make the more money we save. 

Siriusly Hangry– quick recipes and how-tos’ relying heavily on leftovers, and/or store bought items. 

Siriusly Dominican – Dominican recipes. Not only are these my comfort food 🙂 but dominican cooking is all about transforming humble ingredients into something absolutely delicious!

For each recipe I will break down my: 

Mise en Place – a French term widely used in the culinary world meaning to put everything in its place. I do not consider myself a chef, but that phrase ive carried with me since culinary school. I actively use in all aspects of my life . All equipment and ingredients used in the recipe will be under mise en place.  

How to make the recipe – detailed summary ( i know, sounds like an oxymoron lol) ,of the recipe and steps.. What to look and listen for when you’re cooking. 

FAQ’s  – This is where you will find info and articles on what ingredients are, how to shop and store them.

I truly appreciate you for coming along this journey with me and I hope you find inspiration in these pages.. Life’s a bitch, eating well shouldn’t have to be;-)

Ps:  You can read all about me and why I chose my blogs name on my About Me page