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Food » rec.food.cooking » Healthy cheap cuisine budget
| Re: Healthy cheap cuisine budget [message #288661 ] |
Di, 11 Juli 2006 19:56 |
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"Gunner" <gunner [at] rainierconnect2.com> wrote
> Just curious on how many use bread crumbs in their meatloaf and meatballs?
> I have used milk soaked fresh bread crumbs for a bit over a year now and
> do like the meatballs much better.
I love meatballs vastly better with breadcrumbs rather than
bread cubes. No contest.
nancy
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| Re: Healthy cheap cuisine budget [message #288664 ] |
Di, 11 Juli 2006 20:00 |
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On Tue, 11 Jul 2006 15:05:53 GMT, Mr Libido Incognito <Not [at] vaild.null>
wrote:
>Up here a pork picnic shoulder runs about 9 bucks for a 7-8 lb roast. This
>has been known to produce more than a few ham like leftover meals. I crock
>pot them. They barely fit in my 11 qt crock...almost too tall. I can make
>fried ham, ham salads, ham soups or just use as cold cuts...The crock
>potting tends to make them very fall off the bone.
>
>Check out soup recipes...mustgovian soups ...They will really give you a
>meal or 3 for next to nothing.
* Exported from MasterCook *
Bean with Bacon Soup
Recipe By : Damsel
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried navy beans -- (2 cups)
1/4 pound bacon slices
1 medium onion -- finely diced
2 medium carrots -- finely diced
1/2 teaspoon dried thyme
2 medium bay leaves
1/2 teaspoon salt
1/4 teaspoon pepper
8 cups water
1/4 teaspoon liquid smoke flavoring -- optional
Sort and wash beans, and soak overnight in a large soup pot in 6 cups
lukewarm water. Remove to a colander, drain thoroughly and rinse.
Cut bacon slices at 1/2-inch intervals. Fry bacon pieces in the soup
pot until crisp. Remove from pan and set aside. Saute onion in bacon
drippings until translucent.
In the soup pot, combine all ingredients except liquid smoke. Heat to
boiling, then lower heat and simmer, uncovered, for 1 1/2 to 2 hours,
or until beans are tender. Add liquid smoke to taste.
- - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Drunk Pinto Beans (Frijoles Borracho)
Recipe By : Damsel
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- Soak ---
1 pound dried pinto beans -- (450 grams)
4 cups water -- for soaking
--- Beans ---
1 tablespoon bacon drippings
2 medium yellow onions -- chopped
4 cloves garlic -- minced
2 smoked ham hocks -- or 1/2 pound diced ham
12 ounces beer -- up to 16 ounces, plus...
water -- to total 8 cups liquid
--- Seasonings ---
granulated onion
granulated garlic
salt
coarsely ground pepper
--- Optional Toppings ---
shredded cheddar cheese
chopped yellow onions
salsa
chopped cilantro -- (coriander leaves)
Pick over beans, removing small stones and clods of dirt. Soak beans
in 4 cups of water overnight, or for 6-8 hours. Drain and rinse
soaked beans.
Sauté chopped onions in hot bacon drippings until onions are
translucent; add minced garlic and heat briefly. Add ham hocks,
onions, garlic, beer and water to beans. Heat to boiling, then reduce
heat. Boil gently, with lid ajar, for 60-90 minutes, until soft but
not mushy. Add liquid as needed. Remove ham hocks, separate and chop
meat, and add back to the pot. Season to taste.
- - - - - - - - - - - - - - - - -
NOTES : Best if eaten one or more days after cooking.
* Exported from MasterCook *
Lentil and Ham Soup
Recipe By : Damsel
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon bacon grease -- or butter
1 medium onion -- finely chopped
2 smoked ham hocks
1 pound lentils -- (2 1/2 cups)
1 large carrot -- finely diced
1/4 teaspoon cinnamon
1 bay leaf
7 cups water
Saute onion in bacon grease or butter until translucent. Combine all
ingredients and simmer soup, covered partially, stirring occasionally,
1 1/2 hours. Discard bay leaf and remove meat from hocks. Chop meat
and stir
into soup.
Source:
"Based on a recipe by Gourmet magazine"
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| Re: Healthy cheap cuisine budget [message #288676 ] |
Di, 11 Juli 2006 20:12 |
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On Tue, 11 Jul 2006 17:15:19 +0200, "Jke" <morethangroups [at] hotmail.com>
wrote:
>I always find finding low fat protein that is affordable and doesn't get
>boring can be a little difficult. For some ideas: I like to use tofu,
>chicken breast , some versions of pork, curd, cottage cheese, eggs,
>(drained) yogurt (I think they call that yogurt cheese in the US?), surimi,
>certain cold cuts, some types of frozen fish, lean ground meats/poultry.
* Exported from MasterCook *
Pork and Tofu Stir-Fry
Recipe By : Damsel
Serving Size : 4 Preparation Time :0:00
Categories : Pork Stir-Fry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
---Sauce---
1/4 cup chicken broth
2 tablespoons hot bean paste
2 tablespoons soy sauce
-- Stir-Fry Pork --
1 1/2 tablespoons vegetable oil
1/2 pound ground pork -- (75% lean)
4 teaspoons finely minced garlic
4 teaspoons finely minced ginger
-- Finish Stir-Fry --
1 pound firm tofu -- prepared as directed below
1 cup frozen peas -- thawed
1 tablespoon cornstarch -- dissolved in...
2 tablespoons water
1 1/2 teaspoons sesame oil
3 tablespoons thinly sliced green onions
roughly chopped cashews -- for garnish
steamed rice -- as accompaniment
Prepare tofu:
Freeze block of tofu in its package. Thaw, and press liquid out by
setting
a plate on the tofu, and a heavy can on the plate. Squeeze the tofu
gently
to remove even more water. Cut tofu into 1/2-inch cubes.
Make sauce:
Stir together broth, bean paste, and soy sauce. Set aside.
Stir-fry pork:
Heat a wok or large heavy skillet over high heat until hot and add 1
1/2 tablespoons corn oil, swirling to coat. Add pork and stir-fry,
breaking up lumps and adding remaining 1/2 tablespoon corn oil if meat
sticks, until no longer pink. Add garlic and ginger and stir-fry over
moderate heat until very fragrant, about 2 minutes.
Finish stir-fry:
Stir reserved sauce, then add to pork and bring to a simmer. Slide
tofu and peas into sauce, stirring gently.
Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring
gently, and cook until thickened and glossy, about 15 seconds.
Turn off heat and sprinkle with sesame oil and 2 tablespoons green
onion.
Stir once or twice, then serve sprinkled with remaining tablespoon
green onion and cashews.
Source:
"adapted from a recipe in Gourmet magazine, June 2000"
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| Re: Healthy cheap cuisine budget [message #288702 ] |
Di, 11 Juli 2006 21:15 |
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"kilikini" <kilikiniSPAM [at] tampabay.rr.com> wrote in message
news:coRsg.546$273.286 [at] tornado.tampabay.rr.com...
>
> I always add a little garlic to my split pea soup and I use half yellow
> peas
> and half green peas, but your recipe sounds similar to the one I make.
> Oh,
> my stock is made with a ham bone as well. Maybe I'll give yours a try and
> see how it compares!
Oooooohhhhhhhhhhhhhhhh that sounds heavenly..... but I am doing low
carb:(((((((((((((((
I shall save it though for when the day come that I can eat that many carbs!
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| Re: Healthy cheap cuisine budget [message #288704 ] |
Di, 11 Juli 2006 21:15 |
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"kilikini" <kilikiniSPAM [at] tampabay.rr.com> wrote in message
news:CtRsg.548$273.216 [at] tornado.tampabay.rr.com...
>
> "Damsel in dis Dress" <damsel.in.dis.dress [at] gmail.com> wrote in message
> news:oam7b21sps6ltan2u5poe0mk7fscaur32o [at] 4ax.com...
>> On Tue, 11 Jul 2006 10:34:46 GMT, "kilikini"
>> <kilikiniSPAM [at] tampabay.rr.com> wrote:
>>
>> >Pasghetti is cheap and can extend itself out to many meals! You can buy
>> >pasta 2 for 1, sometimes, and get Hunt's sauce in the can. It's not so
> bad
>> >and you can add your own herbs and spices to enrichen it.
>>
>> And a good shot of red wine.
>>
>> Carol
>
> I second that one! Wine enriches the sauce so much.
Wine enriches my soul........ and Gin:)))))))
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| Re: Healthy cheap cuisine budget [message #288706 ] |
Di, 11 Juli 2006 21:20 |
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"Damsel in dis Dress" <damsel.in.dis.dress [at] gmail.com> wrote in message
news:3om7b2tbsgjo9qb9d644sm6a65uef30mhu [at] 4ax.com...
> On 11 Jul 2006 07:02:47 -0700, "Bailey Legull"
> <pluto [at] quentincrisp.com> wrote:
>
>>Lots of strange ideas here! Ramen noodles? Eggs? She wants to save
>>money, not KILL herself.
>
> Eggs are very good for you. Read some of the current literature.
> Turns out they're not the lethal foods that they were once thought to
> be. You're right about the ramen noodles, btw.
You know, for years I've paid close attention to the latest and greatest in
nutritional recommendations. Things have flip-flopped so many times - I
used to eat margarine in the day when they said margarine was vastly better
than butter for your arteries. Now we "know" that marg has transfats and
transfats will kill you faster than sat fats. I now eat whatever the hell I
want in moderation, and I try to eat a wide variety of foods making sure I
get lots of fruits and veggies. And I now always choose butter over margine
but do opt for EVOO whenever possible and practical.
So there.
TammyM
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| Re: Healthy cheap cuisine budget [message #288707 ] |
Di, 11 Juli 2006 21:22 |
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"Andy" <q> wrote in message news:Xns97FD8D0A4886Bcotd [at] 216.196.97.136...
> "kilikini" <kilikiniSPAM [at] tampabay.rr.com> wrote in
> news:coRsg.546$273.286 [at] tornado.tampabay.rr.com:
>
>>
>> "Goomba38" <Goomba38 [at] comcast.net> wrote in message
>> news:icednRN9Mop5RC7ZnZ2dnUVZ_q-dnZ2d [at] comcast.com...
>>> Andy wrote:
>>>
>>> > I'd like to see this recipe. Split pea soup is my life long
>>> > favorite and I like chicken and not adverse to thigh meat as it's
>>> > got more flavor
>> than
>>> > white meat, (not just the cheapness factor).
>>>
>
>> I always add a little garlic to my split pea soup and I use half
>> yellow peas and half green peas, but your recipe sounds similar to the
>> one I make. Oh, my stock is made with a ham bone as well. Maybe I'll
>> give yours a try and see how it compares!
>>
>> kili
>
>
> I kinda/sorta got the blind impression it was maybe a rice/split-
> pea/chicken (risotto?) type dish.
>
> So... we wait... ;)
The Afghani dish that I make (if that's the one to which you refer) is
actually more of a stew. The yellow split peas add to the bulk of the dish
and the protein and fiber content. It's fabulous (if peasant-y). I'll post
it when I get the oppotunity.
TammyM
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| Re: Healthy cheap cuisine budget [message #288709 ] |
Di, 11 Juli 2006 21:24 |
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"Andy" <q> wrote in message news:Xns97FD861E91F0cotd [at] 216.196.97.136...
<snip>
> It's clear that people can do it from all the replies. The $30 a week
> food budget just sounds impossible to me, probably more out of fear than
> anything.
I lived on $25/week (though 15 years ago, so that's probably closer to
$30-$40 now!) for a year so that I saved enough money to go to Europe. It
really was pretty easy and taught me a lot about economizing.
TammyM
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| Re: Healthy cheap cuisine budget [message #288730 ] |
Di, 11 Juli 2006 21:56 |
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On Mon, 10 Jul 2006 23:42:39 -0700, Christine Dabney
<artisan2 [at] ix.netcom.com> wrote:
>Okay,
>
>I am adding to this thread...
>
>I may have mentioned in my first post, that I am trying to stick to
>$40/week.
>
>This includes wine. All of you that know me, know that I like a glass
>of wine here and there. I am going cheap this month or so
>though..probably with $2/3 Buck Chuck. I am ambivalent about this
>wine..so I will probably drink much less wine this next month of so.
>But, it does okay for some cooking.
>
>I figure $10/week for wine..maybe less. That leaves $30/week for
>other food. What would you buy if you had that little to spend?
> Assuming that you had only a bit of chicken in the freezer....and it
>will be used up soon. This is to include protein,and veggies.
>
>I have tons of spices..and some condiments.
>
>I am trying to do all cooking from scratch. I am fixing some stuffed
>peppers this week, with leftover stuffing, but instead of buying
>tomato sauce, I decided to make it. I have some cheese to put on top
>of the peppers, but it will be the last of the cheese.
To be honest I'd give up on the wine for the month and use that ten
dollars on fresh vegetables or fruit instead... though a GOOD bottle
of white wine will keep in the fridge for about a week before it
oxidises, longer if you happen to have one of those
vacuum-bottle-stopper things...
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| Re: Healthy cheap cuisine budget [message #288732 ] |
Di, 11 Juli 2006 22:01 |
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On Tue, 11 Jul 2006 10:14:42 -0700, "Gunner"
<gunner [at] rainierconnect2.com> wrote:
> Just curious on how many use bread crumbs in their meatloaf and meatballs?
>I have used milk soaked fresh bread crumbs for a bit over a year now and do
>like the meatballs much better.
I use oatmeal in mine, mostly because it adds nutrition and good
fiber.
Carol
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| Re: Healthy cheap cuisine budget [message #288733 ] |
Di, 11 Juli 2006 22:03 |
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On Tue, 11 Jul 2006 10:14:42 -0700, "Gunner"
<gunner [at] rainierconnect2.com> wrote:
> Just curious on how many use bread crumbs in their meatloaf and meatballs?
>I have used milk soaked fresh bread crumbs for a bit over a year now and do
>like the meatballs much better.
I'll post a meatball recipe that uses wild rice as a filler in a
separate thread. Not sure how cheap these are. Wild rice can be
pricey, depending on where you buy it.
Carol
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| Re: Healthy cheap cuisine budget [message #288739 ] |
Di, 11 Juli 2006 22:16 |
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"Karen AKA Kajikit" <kajikit [at] jagcon.com> wrote in message
news:2g08b252d1p6b4k7o0on41gttt3svr2dve [at] 4ax.com...
>
> To be honest I'd give up on the wine for the month and use that ten
> dollars on fresh vegetables or fruit instead... though a GOOD bottle
> of white wine will keep in the fridge for about a week before it
> oxidises, longer if you happen to have one of those
> vacuum-bottle-stopper things...
Um... I am with Christine on this one:) I can economise on a lot of things
but my booze is my one pleasure. I don't eat sweet things, rubbish or
processed crap! Nowt wrong with good natural wine:)) I live on meat, fish,
cheese, eggs, salad and veggies.
Hell, no matter how much you need to economise... a little pleasure help you
to cope!
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| Re: Healthy cheap cuisine budget [message #288750 ] |
Di, 11 Juli 2006 22:25 |
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Gunner wrote on 11 Jul 2006 in rec.food.cooking
>
> "Damsel in dis Dress" <damsel.in.dis.dress [at] gmail.com> wrote in message
> news:m1l7b2h5k41lir3bp8i4r2pe3tfji3lld0 [at] 4ax.com...
> > On Tue, 11 Jul 2006 00:57:35 -0700, Christine Dabney
> > <artisan2 [at] ix.netcom.com> wrote:
>
> "Oh, oh, oh!!! Another thought.. Meatballs!!!!!!"
>
> Just curious on how many use bread crumbs in their meatloaf and
> meatballs?
> I have used milk soaked fresh bread crumbs for a bit over a year now
> and do like the meatballs much better.
>
>
>
>
I use panko sometimes... other times I'll use crushed saltiine crackers
(crushed to about the size of a pea)...Still other times raw rice. It all
depends on what I feel like. Oh, of course I'll add seasoning to augment
that which I use.
--
-Alan
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| Re: Healthy cheap cuisine budget [message #288755 ] |
Di, 11 Juli 2006 22:38 |
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Ophelia <Ophelia [at] nix.co.uk> wrote:
>"Karen AKA Kajikit" <kajikit [at] jagcon.com> wrote in message
>> To be honest I'd give up on the wine for the month and use that ten
>> dollars on fresh vegetables or fruit instead... though a GOOD bottle
>> of white wine will keep in the fridge for about a week before it
>> oxidises, longer if you happen to have one of those
>> vacuum-bottle-stopper things...
>Um... I am with Christine on this one:) I can economise on a lot of things
>but my booze is my one pleasure. I don't eat sweet things, rubbish or
>processed crap! Nowt wrong with good natural wine:)) I live on meat, fish,
>cheese, eggs, salad and veggies.
Way I figure it, a bottle of wine has 800 calories so that
is 40% of a 2000 calorie/day diet. At $2/bottle, or $14/week,
that is not even a proportionate share of a $40/week budget.
I second the suggestion of red beans and rice. I include green
peppers and celery in this dish, and season it with gumbo file.
Also, vegetable stock forms the base.
Another good, cheap and healthy one was last night's dinner:
chili composed of red kidney beans, onion, garlic, canned tomato, and
New Mexico chili powder, and served with oat bran on top.
Steve
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| Re: Healthy cheap cuisine budget [message #288756 ] |
Di, 11 Juli 2006 22:39 |
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Damsel in dis Dress wrote on 11 Jul 2006 in rec.food.cooking
> On 11 Jul 2006 07:02:47 -0700, "Bailey Legull"
> <pluto [at] quentincrisp.com> wrote:
>
> >Lots of strange ideas here! Ramen noodles? Eggs? She wants to save
> >money, not KILL herself.
>
> Eggs are very good for you. Read some of the current literature.
> Turns out they're not the lethal foods that they were once thought to
> be. You're right about the ramen noodles, btw.
>
> Carol
>
I still think ramen noodles work...a pkg is cheap enough...Can be used as
soup noodles... or boiled and added to cooked/raw veggies and a little
bacon to make a pasta like meal...Just stay away from the seasoning pkage
inside.
Eggs Are very healthy....And I wasn't sure if miss Chris was on low carb or
not at the time I posted about the ramen.
--
-Alan
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| Re: Healthy cheap cuisine budget [message #288764 ] |
Di, 11 Juli 2006 22:46 |
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On Tue, 11 Jul 2006 11:56:42 -0500, Damsel in dis Dress
<damsel.in.dis.dress [at] gmail.com> wrote:
>I made Peter Aitken's sausage gravy the other night (still jonesing
>for more). A half pound of pork breakfast sausage, with its gravy and
>some biscuits, fed Crash and me for two meals. Maybe $1 for those
>four meals? The other half pound is in the freezer, partially cooked,
>and ready to be made into two more filling meals.
>
Damsel, DH LOVES biscuits and gravy (and I think they're okay if
they're done right...) but I don't have a clue how to make them.
Recipe???
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| Re: Healthy cheap cuisine budget [message #288770 ] |
Di, 11 Juli 2006 22:51 |
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"Steve Pope" <spope33 [at] speedymail.org> wrote in message
news:e9127f$8dp$1 [at] blue.rahul.net...
> Ophelia <Ophelia [at] nix.co.uk> wrote:
>
>>"Karen AKA Kajikit" <kajikit [at] jagcon.com> wrote in message
>
>>> To be honest I'd give up on the wine for the month and use that ten
>>> dollars on fresh vegetables or fruit instead... though a GOOD bottle
>>> of white wine will keep in the fridge for about a week before it
>>> oxidises, longer if you happen to have one of those
>>> vacuum-bottle-stopper things...
>
>>Um... I am with Christine on this one:) I can economise on a lot of
>>things
>>but my booze is my one pleasure. I don't eat sweet things, rubbish or
>>processed crap! Nowt wrong with good natural wine:)) I live on meat,
>>fish,
>>cheese, eggs, salad and veggies.
>
> Way I figure it, a bottle of wine has 800 calories so that
> is 40% of a 2000 calorie/day diet. At $2/bottle, or $14/week,
> that is not even a proportionate share of a $40/week budget.
and your point is <G>
>
> I second the suggestion of red beans and rice. I include green
> peppers and celery in this dish, and season it with gumbo file.
> Also, vegetable stock forms the base.
>
> Another good, cheap and healthy one was last night's dinner:
> chili composed of red kidney beans, onion, garlic, canned tomato, and
> New Mexico chili powder, and served with oat bran on top.
>
> Steve
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| Re: Healthy cheap cuisine budget [message #288773 ] |
Di, 11 Juli 2006 22:59 |
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Mr Libido Incognito wrote:
> I still think ramen noodles work...a pkg is cheap enough...Can be used as
> soup noodles... or boiled and added to cooked/raw veggies and a little
> bacon to make a pasta like meal...Just stay away from the seasoning pkage
> inside.
>
> Eggs Are very healthy....And I wasn't sure if miss Chris was on low carb or
> not at the time I posted about the ramen.
I poked around on Google, and eggs still look controversial to me.
Some doctors now say it's okay to have "a few a week," which is
actually MORE than they recommended years ago. And some studies say
you can eat a dozen a day and it won't affect your health.
It's amazing how little we know about human beings. Next somebody'll
tell me "Big feet, big . . . " isn't true.
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| Re: Healthy cheap cuisine budget [message #288777 ] |
Mi, 12 Juli 2006 00:09 |
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On Tue, 11 Jul 2006 09:34:09 -0700, "TammyM" <tdmcniff [at] ucdavis.edu>
wrote:
>Peasant food is fabulous. If I remember, I'll post the Afghani
>chicken/split pea recipe that I just can't seem to get enough of. I use
>chicken thighs (cheap cheap cheap). It's wonderful and it feeds us for days
>and days when combined with rice. YUM!
Oh please do, Tammy!! That would be perfect for those thighs in my
fridge...and would be a good work meal, it seems.
Christine
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| Re: Healthy cheap cuisine budget [message #288784 ] |
Mi, 12 Juli 2006 00:14 |
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On Tue, 11 Jul 2006 12:10:47 -0500, Andy <q> wrote:
>It's clear that people can do it from all the replies. The $30 a week
>food budget just sounds impossible to me, probably more out of fear than
>anything.
>
>Andy
Just out of curiousity, how do you shop and cook and eat, Andy? I am
trying to see how you find it impossible to eat well on such a food
budget.
You must be a fairly decent cook or food lover if you hang out with
us. Do you just buy stuff like steaks, etc..or don't go for
leftovers... Or do you have to have top of the line products, or a
lot of packaged processed food?
Christine, always interested in how people shop and cook (and eat).
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| Re: Healthy cheap cuisine budget [message #288785 ] |
Di, 11 Juli 2006 23:18 |
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Christine Dabney <artisan2 [at] ix.netcom.com> writes:
> Just out of curiousity, how do you shop and cook and eat, Andy? I am
> trying to see how you find it impossible to eat well on such a food
> budget.
I'm not Andy, but I've found that I can wildly swing my food
expenditures by making a few choices:
1. I've had two Indian cooking binges, one in grad school, and one
more recently. Buying all the ingredients in bulk, I could eat very
well for about $1/meal, with decent variety.
2. On the flip side, I generally try to support my local farmers and
ranchers. They maintain their farms, and I get better product.
That's not cheap, however. A lot of my produce costs the same as some
of the cheaper meat.
--
Richard W Kaszeta
rich [at] kaszeta.org
http://www.kaszeta.org/rich
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| Re: Healthy cheap cuisine budget [message #288786 ] |
Mi, 12 Juli 2006 00:19 |
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On Tue, 11 Jul 2006 12:20:05 -0700, "TammyM" <tdmcniff [at] ucdavis.edu>
wrote:
>You know, for years I've paid close attention to the latest and greatest in
>nutritional recommendations. Things have flip-flopped so many times - I
>used to eat margarine in the day when they said margarine was vastly better
>than butter for your arteries. Now we "know" that marg has transfats and
>transfats will kill you faster than sat fats. I now eat whatever the hell I
>want in moderation, and I try to eat a wide variety of foods making sure I
>get lots of fruits and veggies. And I now always choose butter over margine
>but do opt for EVOO whenever possible and practical.
>
>So there.
>
>TammyM
>
Same here. I have never wanted margarine though..and as soon as I
was paying all my bills (right after nursing school) I started buying
butter and never looked back. That was a long time ago.
Now, I tend to use more olive oil than butter, but butter is still in
my pantry and I use it where it is absolutely essential. I may use a
tad bit less of it, but I still use it. Of course, some things like
southern foods just cry out for it... ;)
Christine
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| Re: Healthy cheap cuisine budget [message #288791 ] |
Mi, 12 Juli 2006 00:23 |
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On Tue, 11 Jul 2006 20:38:07 +0000 (UTC), spope33 [at] speedymail.org
(Steve Pope) wrote:
>Way I figure it, a bottle of wine has 800 calories so that
>is 40% of a 2000 calorie/day diet. At $2/bottle, or $14/week,
>that is not even a proportionate share of a $40/week budget.
>Another good, cheap and healthy one was last night's dinner:
>chili composed of red kidney beans, onion, garlic, canned tomato, and
>New Mexico chili powder, and served with oat bran on top.
Hey, I don't drink THAT much!!!!!! LOL.
I think two bottles would last me just fine for a week. Sometimes one
bottle per week. I am not talking about drinking a bottle a day!!!
Hmm..maybe I should look at some NM dishes for ideas too....
Christine
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| Re: Healthy cheap cuisine budget [message #288793 ] |
Di, 11 Juli 2006 23:24 |
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On Tue, 11 Jul 2006 17:46:10 GMT, "kilikini"
<kilikiniSPAM [at] tampabay.rr.com> wrote:
>"Damsel in dis Dress" <damsel.in.dis.dress [at] gmail.com> wrote in message
>news:oam7b21sps6ltan2u5poe0mk7fscaur32o [at] 4ax.com...
>> On Tue, 11 Jul 2006 10:34:46 GMT, "kilikini"
>> <kilikiniSPAM [at] tampabay.rr.com> wrote:
>>
>> >Pasghetti is cheap and can extend itself out to many meals! You can buy
>> >pasta 2 for 1, sometimes, and get Hunt's sauce in the can. It's not so
>> >bad and you can add your own herbs and spices to enrichen it.
>>
>> And a good shot of red wine.
>
>I second that one! Wine enriches the sauce so much.
Better yet, make a batch of Harry's sauce:
* Exported from MasterCook *
Harry's Tomato Sauce
Recipe By :Harry Demidavicius
Serving Size : 10 Preparation Time :2:15
Categories : Sauces and Gravies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large carrot -- cut in large chunks
1 stalk celery -- cut in large chunks
1 medium onion -- cut in large chunks
1 clove garlic
1/4 cup olive oil
1 tablespoon dried oregano
1/4 teaspoon ground fennel -- (Carol's addition)
28 ounces Italian tomatoes -- crushed
1 cup dry red wine
1/4 cup fresh parsley -- minced
1. Blend the carrot, celery, onion, garlic, oil, and oregano in a food
processor until emulsified.
2. Empty the tomatoes into a large saucepan on medium heat and mash
them. Stir in the vegetable mixture. The resulting blend should be
quite thick & look reddish with traces of green & yellow visible. When
it starts to bubble turn down the heat & simmer uncovered for about
90 minutes, stirring occasionally, until it has reduced & blended into
a sauce.
3. Add in the wine and continue to simmer for a few more minutes. Stir
in the parsley simmer for 5 more minutes. Taste and adjust seasonings
and remove from heat.
4. The sauce may now be served over pasta or stored in the
refrigerator in tightly capped 28 ounce jars.
Cuisine:
"Italian"
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| Re: Healthy cheap cuisine budget [message #288795 ] |
Mi, 12 Juli 2006 00:25 |
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On Tue, 11 Jul 2006 20:39:01 GMT, Mr Libido Incognito <Not [at] vaild.null>
wrote:
>Eggs Are very healthy....And I wasn't sure if miss Chris was on low carb or
>not at the time I posted about the ramen.
>
>--
More like moderate carb. Like about 100 carb grams per day. I am
losing weight on it..and it suits me much better than the very low
carb diets. Plus it allows for the more complex carbohydrates, like
oatmeal, whole grain breads, etc. And an occasional pasta dish,
espeically if it is whole grain pasta.
Christine
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| Re: Healthy cheap cuisine budget [message #288802 ] |
Mi, 12 Juli 2006 00:35 |
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On Tue, 11 Jul 2006 16:24:55 -0500, Damsel in dis Dress
<damsel.in.dis.dress [at] gmail.com> wrote:
>Harry's Tomato Sauce
Would this be good as a sauce for stuffed green peppers? I just have
the filling here now..and the peppers. Last time I fixed these, I
made another sauce for them...
Or do you have a better sauce idea for them? I looked at jars of
tomato sauce yesterday when I was at the market, and I kept on
thinking that I could do just as well, for a fraction of the price.
Christine
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| Re: Healthy cheap cuisine budget [message #288806 ] |
Di, 11 Juli 2006 23:45 |
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Christine Dabney wrote:
>
> Okay,
>
> I am adding to this thread...
>
> I may have mentioned in my first post, that I am trying to stick to
> $40/week.
>
>
<snip>
Goodness Christine! For one person 40 dollars a week is a fortune.
Definitely cut down on the wine though as that is expensive.
Chicken is cheap; pork is cheap too when it's on sale. Beef usually
isn't very cheap so cut down on that.
Lots of beans and tortillas.
Fish is *not* cheap around here as you've probably already found out.
Choose your vegetables seasonally when they are cheaper. And get some
chiles to liven things up.
Have a look at Ta Lin and 99 Banh. Often vegetables/fruits are cheaper
there.
Both Whole Foods and Wild Oats often have cheeses on sale.
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| Re: Healthy cheap cuisine budget [message #288809 ] |
Mi, 12 Juli 2006 00:45 |
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On Tue, 11 Jul 2006 15:45:24 -0600, Arri London <biotech [at] ic.ac.uk>
wrote:
>Have a look at Ta Lin and 99 Banh. Often vegetables/fruits are cheaper
>there.
>Both Whole Foods and Wild Oats often have cheeses on sale.
I also found out that Sunflower market has vegetables at a decent
price. Some of them are actually pretty good too. That is where I
shopped yesterday.
Yes, I go to 99 Banh too... And you turned me onto Ta Lin....
Christine
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| Re: Healthy cheap cuisine budget [message #288811 ] |
Di, 11 Juli 2006 23:47 |
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On Tue, 11 Jul 2006 15:35:56 -0700, Christine Dabney
<artisan2 [at] ix.netcom.com> wrote:
>On Tue, 11 Jul 2006 16:24:55 -0500, Damsel in dis Dress
><damsel.in.dis.dress [at] gmail.com> wrote:
>
>>Harry's Tomato Sauce
>
>Would this be good as a sauce for stuffed green peppers? I just have
>the filling here now..and the peppers. Last time I fixed these, I
>made another sauce for them...
>
>Or do you have a better sauce idea for them? I looked at jars of
>tomato sauce yesterday when I was at the market, and I kept on
>thinking that I could do just as well, for a fraction of the price.
My favourite 'tomato sauce' doesn't come in a jar at all - get a can
of crushed tomatoes with Italian herbs/garlic in them and use that...
it's less than a buck fifty for a BIG can and you don't even need to
add anything else to it if you don't want to. It's great with meatloaf
or meatballs or stuffed peppers...
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| Re: Healthy cheap cuisine budget [message #288814 ] |
Di, 11 Juli 2006 23:51 |
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On Tue, 11 Jul 2006 12:20:05 -0700, "TammyM" <tdmcniff [at] ucdavis.edu>
wrote:
>You know, for years I've paid close attention to the latest and greatest in
>nutritional recommendations. Things have flip-flopped so many times - I
>used to eat margarine in the day when they said margarine was vastly better
>than butter for your arteries. Now we "know" that marg has transfats and
>transfats will kill you faster than sat fats. I now eat whatever the hell I
>want in moderation, and I try to eat a wide variety of foods making sure I
>get lots of fruits and veggies. And I now always choose butter over margine
>but do opt for EVOO whenever possible and practical.
>
>So there.
Good for you. I use light olive oil because I don't care for the
taste of the extra virgin stuff, but I do love cooking with it, and
it's great on salads with red wine vinegar, Italian seasoning, and
Parmesan cheese. Mmmmm!
Carol
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| Re: Healthy cheap cuisine budget [message #288816 ] |
Di, 11 Juli 2006 23:54 |
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On Tue, 11 Jul 2006 20:39:01 GMT, Mr Libido Incognito <Not [at] vaild.null>
wrote:
>I still think ramen noodles work...a pkg is cheap enough...Can be used as
>soup noodles... or boiled and added to cooked/raw veggies and a little
>bacon to make a pasta like meal...Just stay away from the seasoning pkage
>inside.
Good point. I never think of them as part of something, only as a
bowl of noodles.
>Eggs Are very healthy....And I wasn't sure if miss Chris was on low carb or
>not at the time I posted about the ramen.
Her first post said she wanted stuff that wasn't too carby. I don't
think she's ultra low-carbing, but carbs are a consideration. That's
why I haven't posted my potato soup recipe.
Carol
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| Re: Healthy cheap cuisine budget [message #288818 ] |
Mi, 12 Juli 2006 01:02 |
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On Tue, 11 Jul 2006 16:54:53 -0500, Damsel in dis Dress
<damsel.in.dis.dress [at] gmail.com> wrote:
>Her first post said she wanted stuff that wasn't too carby. I don't
>think she's ultra low-carbing, but carbs are a consideration. That's
>why I haven't posted my potato soup recipe.
Yes, correct. I find I can eat more carbs, if they are the complex
types..like whole grains, vegetables, etc..
Christine
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| Re: Healthy cheap cuisine budget [message #288820 ] |
Mi, 12 Juli 2006 00:08 |
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Christine Dabney wrote on 11 Jul 2006 in rec.food.cooking
> On Tue, 11 Jul 2006 20:39:01 GMT, Mr Libido Incognito <Not [at] vaild.null>
> wrote:
>
> >Eggs Are very healthy....And I wasn't sure if miss Chris was on low
> >carb or not at the time I posted about the ramen.
> >
> >--
>
> More like moderate carb. Like about 100 carb grams per day. I am
> losing weight on it..and it suits me much better than the very low
> carb diets. Plus it allows for the more complex carbohydrates, like
> oatmeal, whole grain breads, etc. And an occasional pasta dish,
> espeically if it is whole grain pasta.
>
> Christine
>
Well congrats. complex carb effect me the same as simple ones....just only
about a 1/2 hour later.
--
-Alan
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| Re: Healthy cheap cuisine budget [message #288821 ] |
Mi, 12 Juli 2006 00:11 |
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Christine Dabney wrote on 11 Jul 2006 in rec.food.cooking
> Oh please do, Tammy!! That would be perfect for those thighs in my
> fridge...and would be a good work meal, it seems.
>
> Christine
>
Why do you keep your thighs in the fridge??? Is it a new exercise routine?
And how do you close the fridge door... wouldn't your knees get in the way?
--
-Alan
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| Re: Healthy cheap cuisine budget [message #288881 ] |
Mi, 12 Juli 2006 02:48 |
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Dean G. wrote:
> I don't understand why you don't buy potatoes by the bag. I understand
> wanting to pick the best, but on a budget, a bag of potatoes may still
> have more good potatoes than the same $$$ amount in individually
> selected ones. Just don't forget about a half used bag in the closet.
> Yech !!! Same thing for onions.
I don't remember if I replied to this post... I am replying through my
google account now...
I don't buy them by the bag, cause I don't use enough of them to make
it cost effective. By the time I would get around to using all of
them, they would be rotten. I have to be very careful even so, to just
get what I need at the time.
Onions, I use a lot more of, but same issue. I just like the quality
control too...
> Finally, if you're like me, you probably have a few odd things in the
> pantry which you have been putting off for another day. Use them now.
> Then, when you get moved in, you'll have an excuse to go shopping for
> odd things to put in the pantry.
That's exactly what I decided to do. Everything in my pantry is
getting used now...
Christine
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| Re: Healthy cheap cuisine budget [message #288888 ] |
Mi, 12 Juli 2006 02:54 |
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TammyM wrote:
>
> I was going to suggest baking your own bread. I rarely buy bread. I have a
> bread machine (given to me by my mother who never used it), and I bake bread
> whenever we need it. It urks me to pay upwards of $3 for a loaf of bread
> which contains all kinds of crap that shouldn't be in bread (high fructose
> corn syrup and hydrogenated fats, etc) So I bake my own, knowing that only
> good stuff is going in there, and it costs me maybe, what, 50 cents a loaf?
> Even if I factor in the cost of the machine, I've made hundreds of loaves of
> bread, and that machine was pretty damned cheap to begin with -- which means
> I'll probably be in the market for a new one soon! LOL
My bread machine is in storage, but I will have the use of it soon!!!!
I found a recipe on the Cooks Illustrated web site for Whole Grain
bread...one of those Best of type things. I might try to make that.
I do have my Kitchen Aid mixer with me..and my dough hook.
>
> You're a good cook (actually, a great one!) and you know how to economize
> without compromising health. IMO and experience, it's easy to eat well and
> cheaply if you avoid as many processed foods as possible and mainly shop the
> outer areas of the store (fruit/veg, meat/poultry/fish, dairy). Like you, I
> really stock up on meats when they're on sale. Buy produce at farmers'
> markets, etc -- they aren't THAT much cheaper than grocery stores here, but
> they *are* generally somewhat cheaper and I reckon I just flat out like
> going to a farmers' market (I still go to the one under the freeway on
> Sundays, and we now have one at a local high school on Wednesdays, so I can
> bike to that one)
Same here Tammy... And thanks for the compliment... I am a decent
cook, but I am just blown away by some other great cooks I have know,
among whom is Kay Hartman.
I think the thing of shopping the perimeter of the store is a great
idea. I have gotten away from buying processed foods. I was looking
at tomato sauces yesterday while in the little market next to me..and
they were expensive!!! I figured I could find a decent tomato sauce
recipe and make that for much, much less!
Christine
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| Re: Healthy cheap cuisine budget [message #288891 ] |
Mi, 12 Juli 2006 02:57 |
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TammyM wrote:
> "Dean G." <dguttadauro [at] 4ecp.com> wrote in message
> news:1152633609.671233.251320 [at] 35g2000cwc.googlegroups.com...
> > I agree. Piss on anyone who says wine doesn't fit the budget.
>
> Abso-freakin-lutely. Buy Chateau Cardboard. It may be plonk, but it's
> fairly drinkable plonk (particularly the reds, the whites tend to be on the
> sweet side. Life without wine is ... unthinkable :-)
>
> <snippage of very good ideas on economizing>
>
> TammyM
Okay, I will be getting Chateau Cardboard...LOL. I am mostly a white
wine drinker and most of them have been way too sweet for me. I don't
like my white wines on the sweet side, which is why I tend to buy NZ
whites.....
Any suggestions of less sweetish white wines that come in cardboard?
Christine
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| REC - Sausage Gravy was: Healthy cheap cuisine budget [message #288941 ] |
Mi, 12 Juli 2006 04:11 |
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On Tue, 11 Jul 2006 16:46:11 -0400, Karen AKA Kajikit
<kajikit [at] jagcon.com> wrote:
>On Tue, 11 Jul 2006 11:56:42 -0500, Damsel in dis Dress
><damsel.in.dis.dress [at] gmail.com> wrote:
>
>>I made Peter Aitken's sausage gravy the other night (still jonesing
>>for more). A half pound of pork breakfast sausage, with its gravy and
>>some biscuits, fed Crash and me for two meals. Maybe $1 for those
>>four meals? The other half pound is in the freezer, partially cooked,
>>and ready to be made into two more filling meals.
>>
>Damsel, DH LOVES biscuits and gravy (and I think they're okay if
>they're done right...) but I don't have a clue how to make them.
>Recipe???
Peter posted this just a few days ago, but it's good enough that it
bears re-posting. Next time I make it (probably next week), I'll use
just a little more onion. It was a nice touch. I used a one-pound
chub of pork sausage, cooked the meat through without browning it, and
removed half of the meat and fat for a future batch. Then browned the
remaining meat and made the gravy. My sausage had more fat than the 3
tablespoons of flour could absorb, so I added more flour until it was
no longer greasy. I omitted the pepper and let Crash season his
serving at the table. I can't deal with that much pepper, no way, no
how.
* Exported from MasterCook *
Sausage Gravy
Recipe By :Peter Aitken
Serving Size : 4 Preparation Time :0:00
Categories : Sauces and Gravies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound pork sausage
2 tablespoons minced onions
1 1/2 cups warm milk -- up to 2 cups
3 tablespoons all-purpose flour
2 teaspoons freshly ground black pepper -- or more if
needed
salt -- optional
Brown and crumble sausage with onion. Sprinkle with flour and stir for
another few minutes. Add 1-1/2 cups milk and stir until thickened. Add
pepper and simmer for a few minutes, adding more milk if necessary for
the consistency you like. Add salt only if needed.
Cuisine:
"American - South"
Source:
"rec.food.cooking July 9, 2006"
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NOTES : Carol -
I use more flour because of the fat content of my sausage, and use 2
cups of milk. Pepper is added to taste at the table.
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| Re: Healthy cheap cuisine budget [message #288942 ] |
Mi, 12 Juli 2006 04:12 |
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On 11 Jul 2006 13:59:53 -0700, "Bailey Legull"
<pluto [at] quentincrisp.com> wrote:
>It's amazing how little we know about human beings. Next somebody'll
>tell me "Big feet, big . . . " isn't true.
So Bailey, what size are your shoes?
Carol
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| Re: Healthy cheap cuisine budget [message #288947 ] |
Mi, 12 Juli 2006 04:19 |
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On Tue, 11 Jul 2006 15:35:56 -0700, Christine Dabney
<artisan2 [at] ix.netcom.com> wrote:
>On Tue, 11 Jul 2006 16:24:55 -0500, Damsel in dis Dress
><damsel.in.dis.dress [at] gmail.com> wrote:
>
>>Harry's Tomato Sauce
>
>Would this be good as a sauce for stuffed green peppers? I just have
>the filling here now..and the peppers. Last time I fixed these, I
>made another sauce for them...
It would be awesome!
>Or do you have a better sauce idea for them? I looked at jars of
>tomato sauce yesterday when I was at the market, and I kept on
>thinking that I could do just as well, for a fraction of the price.
Yup, you're right. Stick with Harry's. You can't go wrong.
Carol
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