{"id":351305,"date":"2021-10-07T14:35:57","date_gmt":"2021-10-07T11:35:57","guid":{"rendered":"https:\/\/en.buradabiliyorum.com\/five-easy-tasty-recipes-for-students-on-a-budget\/"},"modified":"2021-10-07T14:35:57","modified_gmt":"2021-10-07T11:35:57","slug":"five-easy-tasty-recipes-for-students-on-a-budget","status":"publish","type":"post","link":"https:\/\/buradabiliyorum.com\/en\/five-easy-tasty-recipes-for-students-on-a-budget\/","title":{"rendered":"#Five easy, tasty recipes for students on a budget"},"content":{"rendered":"<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_84 counter-hierarchy ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of Contents<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-6a2583dfdfdd0\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #dd3333;color:#dd3333\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #dd3333;color:#dd3333\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-6a2583dfdfdd0\" checked aria-label=\"Toggle\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/buradabiliyorum.com\/en\/five-easy-tasty-recipes-for-students-on-a-budget\/#Recipes\" >Recipes<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/buradabiliyorum.com\/en\/five-easy-tasty-recipes-for-students-on-a-budget\/#%E2%80%98Clean_out_the_fridge_frittata\" >\u2018Clean out the fridge\u2019 frittata\u00a0<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/buradabiliyorum.com\/en\/five-easy-tasty-recipes-for-students-on-a-budget\/#Chickpea_curry_in_a_hurry\" >Chickpea curry in a hurry\u00a0<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/buradabiliyorum.com\/en\/five-easy-tasty-recipes-for-students-on-a-budget\/#Hearty_kale_and_sausage_soup\" >Hearty kale and sausage soup<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/buradabiliyorum.com\/en\/five-easy-tasty-recipes-for-students-on-a-budget\/#Super-fast_beef_chili\" >Super-fast beef\u00a0chili\u00a0<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/buradabiliyorum.com\/en\/five-easy-tasty-recipes-for-students-on-a-budget\/#Yummy_vegan_bolognese\" >Yummy vegan bolognese\u00a0<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<p>&#8220;<strong>#Five easy, tasty recipes for students on a budget<\/strong>&#8221;<\/p>\n<div>\n                                                                        Cooking on a budget doesn\u2019t need to be stressful: the key is knowing which ingredients will stretch your dollars and how to use them to create easy, affordable and filling meals.<\/p>\n<p>Grocery shopping can be intimidating when you\u2019re not sure what to look for. Checking weekly flyers and creating a shopping list will help you feel prepared and stay on track to buy only the items you need. Three things to keep in mind when putting together a list are nutritional value, dollar value and shelf life. Ideally, most of your purchases will fall under two or all of these categories.<\/p>\n<p>Make the \u201creduced area\u201d in the produce section your first stop. You may find imperfect, overripe and\/or seasonal produce surplus here at a discount, for same-day use. Hearty vegetables like broccoli, cauliflower, carrots, squash, sweet potatoes and even some greens, like kale and spinach that can be chopped and frozen for later use, are also great value. Keep vegetables unpeeled to retain fibre and nutritional value. Alternatively, buy frozen fruits and vegetables: they\u2019re just as nutritious as fresh ones.<\/p>\n<p>High-fibre foods provide bulk and take longer to digest, helping you feel full longer. Most vegetables and fruits contain fibre, but you\u2019ll also want to focus on higher protein foods, like legumes and whole grains. Legumes can be purchased in cans but dried beans, lentils and chickpeas will have better dollar value. You can precook dried legumes and freeze them in portions for later use as an alternative to canned products. (A 540-ml can is equivalent to about two cups of cooked legumes.)<\/p>\n<p>Whole-grain fillers like oats, brown rice and whole wheat pasta, and nutrient-dense items like peanut butter, canned tomatoes and fish, are great to keep on hand, too, especially if you can stock up on sale.<\/p>\n<p>Broth bouillon cubes and dried spices and herbs enhance flavours, last longer and cost less than their liquid or fresh counterparts. One tablespoon of fresh herbs or garlic is equivalent to about one teaspoon of dried.<\/p>\n<p>In the meats section, items that are discounted (for being close to their best before date) are a great purchase, especially ground meats and sausage. Use the same day or freeze for later. Meats are <a href=\"https:\/\/buradabiliyorum.com\/en\/category\/general\/\" data-internallinksmanager029f6b8e52c=\"3\" title=\"General\" target=\"_blank\" rel=\"noopener\">general<\/a>ly expensive, so consider adopting a more vegetarian or plant-forward diet by substituting half the meat in recipes with other protein, such as legumes or oats.<\/p>\n<p>Eggs and cheeses are also proteins to consider buying when they\u2019re on sale. Only purchase expiry-discount items if you know you can use them the same day, since eggs and most cheeses are not suitable for freezing. (Hard cheeses like Parmesan or pecorino can be frozen, but the texture will turn crumbly when thawed.)<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Recipes\"><\/span><b>Recipes<\/b><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Here are some recipes to put these tips to good use. Each recipe makes four servings: leftovers can be refrigerated for up to three days, or pre-portioned into resealable containers and frozen for up to one month.<\/p>\n<div id=\"attachment_1226797\" style=\"width: 2810px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" data-sizes=\"auto\" class=\"size-full wp-image-1226797 lazyload\" src=\"https:\/\/www.macleans.ca\/wp-content\/uploads\/2021\/09\/UNIVERSITY-STUDENT-RECIPES-NGO-SEPT24-01.jpg\" alt=\"\u2018Clean out the fridge' frittata (Photograph by Sarah Palmer)\" width=\"2800\" height=\"1867\"\/><\/p>\n<p class=\"wp-caption-text\">(Photograph by Sarah Palmer)<\/p>\n<\/div>\n<h3><span class=\"ez-toc-section\" id=\"%E2%80%98Clean_out_the_fridge_frittata\"><\/span><b>\u2018Clean out the fridge\u2019 frittata\u00a0<\/b><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Prep 10 min \/ Total 40 min<\/p>\n<p>1. Position rack in centre of oven, then preheat to 350\u00b0 F. Lightly brush a 9-inch pie plate (or a medium ovenproof frying pan) with oil.<\/p>\n<p>2. Whisk 6 large <b>eggs<\/b> with 1 tsp <b>dried<\/b> <b>basil<\/b> in a large bowl. Season with <b>pepper<\/b>. Stir in 1 cup grated <b>cheddar<\/b> <b>cheese<\/b>, \u00bd cup diced <b>ham<\/b>, 1 diced <b>plum<\/b> <b>tomato<\/b>, and \u00bd each diced <b>red<\/b> <b>pepper<\/b>, <b>zucchini<\/b> and small <b>red<\/b> <b>onion<\/b>. Pour into pie plate and stir to evenly distribute vegetables.<\/p>\n<p>3. Bake until frittata is golden around the edges and firm when jiggled, 30 to 35 min. Sprinkle with <b>fresh<\/b> <b>basil<\/b> <b>leaves<\/b> just before serving, if desired.<\/p>\n<p><strong>Kitchen tip: <\/strong>You don\u2019t need to stick to the vegetables above; this recipe is a great way to use up leftover fresh or frozen vegetables. You can also sandwich leftover frittata between toasted bread to make an omelette sandwich.<\/p>\n<div id=\"attachment_1226794\" style=\"width: 910px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" data-sizes=\"auto\" class=\"wp-image-1226794 lazyload\" src=\"https:\/\/www.macleans.ca\/wp-content\/uploads\/2021\/09\/UNIVERSITY-STUDENT-RECIPES-NGO-SEPT24-05.jpg\" alt=\"CHICKPEA CURRY IN A HURRY (Photograph by Sarah Palmer)\" width=\"900\" height=\"600\"\/><\/p>\n<p class=\"wp-caption-text\">(Photograph by Sarah Palmer)<\/p>\n<\/div>\n<h3><span class=\"ez-toc-section\" id=\"Chickpea_curry_in_a_hurry\"><\/span><b>Chickpea curry in a hurry\u00a0<\/b><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Prep 10 min \/ Total 30 min<\/p>\n<p>1. Cook 1\u00bd cups <b>brown<\/b> <b>basmati<\/b> <b>rice<\/b> following package directions.<\/p>\n<p>2. Meanwhile, heat a pot over medium-high heat. Add 1 tbsp <b>oil<\/b>, 1 finely chopped <b>onion<\/b>, 2 minced <b>garlic<\/b> <b>cloves<\/b>, 2 tbsp <b>curry<\/b> <b>powder<\/b>, 1 tbsp minced <b>ginger<\/b> and \u00bc tsp <b>salt<\/b>. Cook, stirring often, 2 min.<\/p>\n<p>3. Add 2 cups each cooked <b>chickpeas<\/b> and <b>cauliflower<\/b> <b>florets<\/b>, 1 cubed <b>sweet<\/b> <b>potato<\/b> and a 796-ml can <b>diced<\/b> <b>tomatoes<\/b>. Bring to a boil, then reduce heat to medium-low. Simmer, covered, until sweet potatoes are tender, 15 to 20 min. Stir in 2 cups <b>baby<\/b> <b>spinach<\/b> until wilted, about 1 min.<\/p>\n<p>4. Top rice with curry. Garnish with chopped fresh <b>cilantro<\/b>, if desired.<\/p>\n<p class=\"p6\"><strong>Kitchen tip: <\/strong>Feel free to use frozen varieties of vegetables here if you don\u2019t have fresh. Substitute \u00bc cup frozen spinach for 2 cups fresh.<\/p>\n<div id=\"attachment_1226796\" style=\"width: 906px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" data-sizes=\"auto\" class=\"wp-image-1226796 lazyload\" src=\"https:\/\/www.macleans.ca\/wp-content\/uploads\/2021\/09\/UNIVERSITY-STUDENT-RECIPES-NGO-SEPT24-02.jpg\" alt=\"HEARTY KALE AND SAUSAGE SOUP(Photograph by Sarah Palmer)\" width=\"896\" height=\"598\"\/><\/p>\n<p class=\"wp-caption-text\">(Photograph by Sarah Palmer)<\/p>\n<\/div>\n<h3><span class=\"ez-toc-section\" id=\"Hearty_kale_and_sausage_soup\"><\/span><b>Hearty kale and sausage soup<\/b><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Prep 10 min \/ Total 35 min<\/p>\n<p>1. Heat a large, wide saucepan over medium heat. Add 2 tbsp <b>oil<\/b>, then 2 <b>Italian<\/b> <b>sausages<\/b>. Turn sausages occasionally until they lose their pink colour, 4 to 6 min. Remove to a plate.<\/p>\n<p>2. Add 1 finely chopped <b>onion<\/b>, 1 thinly sliced <b>leek<\/b> (white part only), 3 diced <b>carrots<\/b> and 2 minced <b>garlic<\/b> <b>cloves<\/b>. Cook until onion is softened, about 3 min.<\/p>\n<p>3. Stir in a 156-ml can <b>tomato<\/b> <b>paste<\/b> and 1 tsp each <b>ground<\/b> <b>coriander<\/b> and <b>salt<\/b>. Slice sausages then add to saucepan, along with any juices. Cook, stirring often, until flavour develops, about 5 min.<\/p>\n<p>4. Pour in 4 cups water. Bring to a boil. Stir in 8 cups chopped <b>kale<\/b> <b>leaves<\/b>, then reduce heat to medium. Cover and gently boil, stirring occasionally, until kale is tender, 5 to 7 min. Stir in 2 cups cooked <b>green<\/b> <b>lentils<\/b>. Garnish with grated <b>Parmesan<\/b> <b>cheese<\/b>, if desired.<\/p>\n<div id=\"attachment_1226793\" style=\"width: 906px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" data-sizes=\"auto\" class=\"wp-image-1226793 lazyload\" src=\"https:\/\/www.macleans.ca\/wp-content\/uploads\/2021\/09\/UNIVERSITY-STUDENT-RECIPES-NGO-SEPT24-04.jpg\" alt=\"SUPER-FAST BEEF CHILI (Photograph by Sarah Palmer)\" width=\"896\" height=\"598\"\/><\/p>\n<p class=\"wp-caption-text\">(Photograph by Sarah Palmer)<\/p>\n<\/div>\n<h3><span class=\"ez-toc-section\" id=\"Super-fast_beef_chili\"><\/span><b>Super-fast beef\u00a0chili\u00a0<\/b><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Prep 10 min \/ Total 30 min<\/p>\n<p>1. Heat a pot over medium heat. Add 1 tbsp <b>oil<\/b>, then 1 diced <b>onion<\/b> and 227 g sliced <b>button<\/b> <b>mushrooms<\/b>. Cook until vegetables are softened, about 3 min.<\/p>\n<p>2. Crumble in 225 g <b>ground<\/b> <b>beef<\/b>, 2 tbsp <b>chili<\/b> <b>powder<\/b>, 1 tsp <b>garlic<\/b> <b>powder<\/b> and \u00bd tsp each granulated <b>sugar<\/b> and <b>salt<\/b>. Cook, stirring to break meat up into smaller pieces, until no pink remains, 3 to 5 min.<\/p>\n<p>3. Reduce heat to medium-low. Stir in a 796-ml can <b>diced<\/b> <b>tomatoes<\/b>. Simmer, covered, until flavours develop, about 10 min.<\/p>\n<p>4. Stir in 2 cups cooked <b>red<\/b> <b>kidney<\/b> <b>beans<\/b> and cook until hot, about 2 min. Garnish with <b>sour<\/b> <b>cream<\/b>, shredded <b>cheddar<\/b> <b>cheese<\/b> and thinly sliced <b>green<\/b> <b>onion<\/b>, if desired.<\/p>\n<p><strong>Kitchen tip: <\/strong>Substitute beef and beans with any other ground meats or beans you have on hand.<\/p>\n<div id=\"attachment_1226795\" style=\"width: 908px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" data-sizes=\"auto\" class=\"wp-image-1226795 lazyload\" src=\"https:\/\/www.macleans.ca\/wp-content\/uploads\/2021\/09\/UNIVERSITY-STUDENT-RECIPES-NGO-SEPT24-03.jpg\" alt=\"YUMMY VEGAN BOLOGNESE(Photograph by Sarah Palmer)\" width=\"898\" height=\"599\"\/><\/p>\n<p class=\"wp-caption-text\">(Photograph by Sarah Palmer)<\/p>\n<\/div>\n<h3><span class=\"ez-toc-section\" id=\"Yummy_vegan_bolognese\"><\/span><b>Yummy vegan bolognese\u00a0<\/b><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Prep 15 min \/ Total 35 min<\/p>\n<p>1. Cook 450 g whole wheat <b>spaghetti<\/b> pasta following package directions.<\/p>\n<p>2. Meanwhile, heat a large saucepan over medium-high. Add 2 tsp <b>oil<\/b>, then 2 minced <b>garlic<\/b> <b>cloves<\/b>, 2 finely chopped <b>carrots<\/b> and 1 each finely chopped <b>celery<\/b> and <b>onion<\/b>. Cook until carrots begin to soften, 4 to 5 min. Stir in 2 cups cooked <b>green<\/b> <b>lentils<\/b>, 1 cup<b> red<\/b> <b>wine<\/b>, \u00bd cup <b>vegetable<\/b> <b>broth<\/b> and 5 tbsp <b>tomato<\/b> <b>paste<\/b>.<\/p>\n<p>3. Set aside \u00bd cup <b>pasta water<\/b>, then drain pasta. Stir reserved pasta water into bolognese mixture. Boil until most of the liquid has evaporated but mixture is still slightly saucy, about 10 min.<\/p>\n<p>4. Top spaghetti with bolognese. Garnish with <b>nutritional<\/b> <b>yeast<\/b> and <b>fresh<\/b> <b>basil<\/b> <b>leaves<\/b>, if desired.<\/p>\n<p class=\"p7\"><strong>Kitchen tip:<\/strong> Substitute red wine with more vegetable broth if you prefer.<\/p>\n<hr\/>\n<p><em>This article <a href=\"https:\/\/buradabiliyorum.com\/en\/category\/download-scripts-themes-apps\/\" data-internallinksmanager029f6b8e52c=\"9\" title=\"Download Scripts &amp; Themes &amp; Apps\" target=\"_blank\" rel=\"noopener\">app<\/a>ears in print in the 2022 University Rankings issue of<\/em> Maclean\u2019s <em>magazine with the headline, \u201c[Opens fridge door, sighs].\u201d Order a copy of the issue <a rel=\"nofollow noopener\" target=\"_blank\" href=\"https:\/\/magazines.rogers.com\/special\/University_Ranking\">here<\/a>. Subscribe to the monthly print magazine <a rel=\"nofollow noopener\" target=\"_blank\" href=\"https:\/\/secure.macleans.ca\/loc\/MME\/head_subscribe\">here<\/a>.<\/em><br \/>\n<span class=\"ctx-article-root\"><!-- --><\/span><\/p><\/div>\n<p><script async defer crossorigin=\"anonymous\" src=\"https:\/\/connect.facebook.net\/en_US\/sdk.js\"><\/script><\/p>\n<blockquote><p><strong><span style=\"color: #ff6600;\">If you liked the article, do not forget to share it with your friends. Follow us on\u00a0<span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/news.google.com\/publications\/CAAqBwgKMLG0nwswvr63Aw\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">Google News<\/a><\/span>\u00a0too, click on the star and choose us from your favorites.<\/span><\/strong><\/p><\/blockquote>\n<blockquote>\n<p style=\"text-align: center;\">For forums sites go to <span style=\"color: #ff9900;\"><a style=\"color: #ff9900;\" href=\"https:\/\/forum.buradabiliyorum.com\/\" target=\"_blank\" rel=\"noopener\">Forum.BuradaBiliyorum.Com<\/a><\/span><\/strong><\/p>\n<\/blockquote>\n<blockquote>\n<p style=\"text-align: center;\"><strong>If you want to read more <a href=\"https:\/\/buradabiliyorum.com\/en\/category\/news\/\" data-internallinksmanager029f6b8e52c=\"2\" title=\"News\" target=\"_blank\" rel=\"noopener\">News<\/a> articles, you can visit our <span style=\"color: #ff9900;\"><a style=\"color: #ff9900;\" href=\"https:\/\/en.buradabiliyorum.com\/general\/\" target=\"_blank\" rel=\"noopener\">General category.<\/a><\/span><\/strong><\/p>\n<\/blockquote>\n<p><span style=\"color: black;\"><a style=\"color: #ff9900;\" href=\"https:\/\/www.macleans.ca\/education\/five-easy-tasty-recipes-for-students-on-a-budget\/\" target=\"_blank\" rel=\"noopener\">Source<\/a><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&#8220;#Five easy, tasty recipes for students on a budget&#8221; Cooking on a budget doesn\u2019t need to be stressful: the key is knowing which ingredients will stretch your dollars and how to use them to create easy, affordable and filling meals. Grocery shopping can be intimidating when you\u2019re not sure what to look for. Checking weekly&#8230;<\/p>\n","protected":false},"author":1,"featured_media":351306,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"https:\/\/www.macleans.ca\/wp-content\/uploads\/2021\/09\/UNIVERSITY-STUDENT-RECIPES-NGO-SEPT24-03-766x431.jpg","fifu_image_alt":"","footnotes":""},"categories":[1],"tags":[67806,10574,70509,117373],"class_list":["post-351305","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","tag-editors-picks","tag-education","tag-food","tag-on-campus"],"_links":{"self":[{"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/posts\/351305","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/comments?post=351305"}],"version-history":[{"count":0,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/posts\/351305\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/media\/351306"}],"wp:attachment":[{"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/media?parent=351305"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/categories?post=351305"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/tags?post=351305"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}