View Full Version : The frugal gourmet
Most of us are in the same boat - don't have a lot of money to splash around these days. But that shouldn't stop us from eating well!
I've been cooking a lot from scratch these days, simply because I enjoy it, it's better for us (less preservatives, etc), better for the planet (less packaging and processing), it ends up cheaper, and I also know what's gone into it :) Besides, cooking from scratch tastes way better.
Anyway, I've been looking for recipes that are good but don't cost a lot.
So I thought it would be a good idea to start a thread to share these recipes and tips.
I hope Bit will come in and share her home made noodles recipe 'cause they are so so good and so much easier on the pocket than a packet of store bought noodles. That's a great example of good food, and frugal!
Ok, to start - I'm posting a link. Thinking of making this one tonight - it's from the 5 dollar dinners website which is a really handy one to know about:
http://www.5dollardinners.com/2009/10/beefy-mac-sou.html
Ok, to start - I'm posting a link. Thinking of making this one tonight - it's from the 5 dollar dinners website which is a really handy one to know about:
http://www.5dollardinners.com/2009/10/beefy-mac-sou.html
I made the soup last night - with some modifications (just using what I had on hand). It was really really good! It's the kind of recipe you can rely on if you want to use up some left over vegetables.
Kris did kinda look at it and go "wtf? Mince soup?!" but after the first taste he was converted!
I omitted the peppers (and added beans, peas, baby spinach) and added some stock powder and a dash of worcestershire sauce. I really do think it needed the stock powder and worcestershire sauce, by the way - it might have been too bland otherwise.
K! That one's a keeper for me :)
Thank you Juney! I will have to give Madras curry powder a go :)
I've also been surprised that cooking from scratch often actually doesn't take that much more time, once you're familiar with the process.
I bought this book recently >>Darina Allen - Forgotten skills of cooking<< and I love it! It goes into a lot of the knowledge that used to get handed down in the kitchen from generation to generation, that many are missing out on these days with all the pre-packaged stuff and takeaways.
I might not go hunting my own game or smoking haddock, but it was really interesting to read about these things anyway. Am tempted to get some chickens though...
I'm also interested in this one: >>More with Less<< I might get it next time I decide to buy myself a present.
Darina's book looks really interesting! And yes to the chickens! We have 3 hens and not only are they fun to watch, but they make great eggs. Mini Ursy would love them too. ;)
Oh yes, the offspring would definitely love the chickens. One of her friends had some when she was younger, and she would spend most of the day carrying them about and offering them grass.
I wonder how they'd go with the dogs and the cat?
We're not supposed to have chooks in the area we're in, but I was thinking if I got some quiet variety without a rooster, we might be able to get away with it.
p.s. I noticed the "More with less" link I gave below went to Darina's book again, I've fixed it now :)
Here's a recipe for butterscotch sauce that I discovered last night.
It's OH SO GOOD (and oh so bad for you) - but I never knew butterscotch was so easy to make!
It was quite by accident - I baked some spice cupcakes and Kris said that they would go perfectly with butterscotch sauce, so I googled up a recipe.
I am never buying store bought butterscotch sauce again - this stuff is so incredibly good that I'm still eating it *despite* the fact that I know just how much cream, sugar and butter is in it.
It's been a bit eye opening, cooking from scratch - it's much easier to *not* really think about just how much sugar/fat is in something when you buy it pre-packaged.
---------------------------
BUTTERSCOTCH SAUCE
Preparation Time
5 minutes
Cooking Time
15 minutes
Makes
330mls (1 1/3 cups)
Ingredients (serves 4)
160ml (2/3 cup) thin cream
155g (3/4 cup, firmly packed) brown sugar
50g (2 1/2 tbs) butter, cubed
2 tsp vanilla essence
Method
Place the cream, sugar, butter and vanilla essence in a medium heavy-based saucepan, stir over medium heat for 5 minutes or until well combined.
Increase heat to high and bring to the boil. Reduce heat to low and simmer, uncovered, stirring often, for 5 minutes or until the sauce thickens slightly. Remove the pan from the heat. Set aside for 2 hours or until cooled to room temperature. Serve at room temperature.
Notes
Variation:
Chocolate sauce
Replace the brown sugar with 200g good-quality dark cooking chocolate, chopped. Cook over low heat, stirring constantly, for 6-8 minutes or until the chocolate melts and the sauce is smooth. Serve warm or at room temperature.
Storage: The butterscotch sauce (and variation) will keep in an airtight jar in the fridge for up to 2 weeks. Bring to room temperature before serving.
It's been a bit eye opening, cooking from scratch - it's much easier to *not* really think about just how much sugar/fat is in something when you buy it pre-packaged.
OHHH ain't THAT the truth!
And yanno, I haven't yet figured out how to cut the fat from my recipes without also sacrificing the texture and taste. It doesn't bother me so much when it's something that's highly nutritious, like nuts or cheese or whole milk yogurt, but when it's butter, well, I do feel guilty.
By the same token, if a recipe calls for sour cream and I substitute yogurt or yogurt cheese, I feel all virtuous, lol...
I will find my Gram's noodle recipe if you like, Ursy, but truth to tell I haven't made them in so long that you probably know it better than I do... I remember one egg, and half a shell of milk, and what, two cups flour to start with? But what about salt? Surely it needs at least a quarter teaspoon...
I am sooo excited to tell you that I just ordered a pasta machine! It's a relatively cheap one but even cheap machines flatten that dough very nicely. It should save my wrists a LOT and then Gryph can have noodles often enough that I won't forget the recipe again. :cheesy:
So have you tried making seasoned noodles? I routinely make seasoned tortillas (and I leave the salt completely out of them), so I wonder if it would work well to add garlic, pepper, Italian seasoning to noodle dough.
Also, have you experiemented with making flavored noodles, especially chocolate? Someone was joking about fudge lasagna and .....................
....................oh my that Butterscotch Sauce would be soooo good with fudge lasagna! *big eyes*
..............anyhow, I want to experiment and see if I can come up with something good. I'm thinking ricotta and yogurt cheese, fudge sauce... maybe fruit...
If it worked, it'd be a GREAT potluck dish!
There was this small, "oh."
"Have I horrified you?" I asked.
"Yes," Gryph said quietly... "Yes, you have."
Hahahahahahahahahahahaha fudge lasagna here I come!!!! :cheesy:
Well! Lucky I saved the recipe in a safe place :)
It's really a great recipe, I'm so glad you shared it!
one egg,
half an eggshell of milk,
1/8th teaspoon salt
beaten together until foamy;
one cup flour beaten in a little at a time,
one more half cup flour (or so... depends on the size of the egg)
kneaded in to make a dry dough.
Let rest ten minutes to half an hour, roll out, snip into noodles with scissors (or cut with a sharp knife... but not on your good countertop!).
Boil at least ten minutes; these stay al dente.
They don't break down and get mushy like commercial pasta does, so they're great in soup.
I make them thin sometimes, and double-thick others.
The double thick are like a cross between a noodle and a dumpling.
Hint: dry the pasta for 20 minutes before cutting, then dry the cut shapes until no longer moist and sticky.”
I haven't yet figured out how to cut the fat from my recipes without sacrificing texture and taste either. Though I do use the extra light sour light cream, and that seems to work ok for the most part.
In fact, I use it in place of mayonnaise - because it's much lower fat than mayo - and I like the flavour better anyway!
So excited for you and your new pasta machine! Let us know how it goes, ok?
I haven't tried seasoned or flavoured noodles. I did try to make ravioli but that was pretty darn fiddly and I don't think I'm going to try that again.
I'm pretty intrigued by the thought of chocolate lasagne with butterscotch sauce (LOL at the horrified Gryph! *chortle*) I think fresh thick whipped cream and raspberries would be the way to go - you know, in the layers. (Well, if you're going to throw virtuosity to the wind, you might as well go the whole hog!)
:chef2::chef2::chef2:
Miami
05-20-2010, 03:37 AM
Does anyone have any good Diabetic friendly recepies they can share? Specifically anything dessert like?? My sweet tooth is DYING!!! lol Thanks in advance! :)
freyja
05-20-2010, 03:55 AM
Hello Miami and the rest of the peeps in here,
For diabetics, i offer a tea biscuit made without sugar.
i add dried fruit, and although it has sugar in it, it should be allowed as part of your diet.
i also make tea biscuit roll ups, using sugar-free jam in the middle. This will give you the sweetness you crave without the sugar.
Although i am not well knowledged on the glycemic scales - ie white flour
i do hope that my basic tea biscuit recipe would work for you.
Only you can be the judge.
But please let me know if you bake them and how well they worked for you with your blood sugar.
Oh and don't forget to put a little butter on top - just a little really makes them dance on your tastebuds *smacks lips*
You can find the recipe on my blog (see signature line).
Check menu on right hand side, or scroll back a few days, i just made them this week.
Does anyone have any good Diabetic friendly recepies they can share? Specifically anything dessert like?? My sweet tooth is DYING!!! lol Thanks in advance! :)
This one's from my friend Kim :)
I hope it's low sugar enough for you - I guess you could use all Splenda if you like. As you might be able to tell from that butterscotch sauce recipe, diabetic friendly is not exactly my forte :)
Banana bread!
It's low sugar and also milk free.
1/2 cup Splenda
1/2 cup sugar (or use all sugar)
1/3 cup margarine
2 eggs
3-4 medium bananas, mashed up
1/3 cup water
1 2/3 cup flour (self rising)
1/2 cup chopped nuts (optional)
Directions:
Preheat oven to 350 degrees. Grease the bottom only of a loaf pan.
Blend the sugar/Splenda and margarine till well mixed. Stir in eggs till well blended. Add mashed bananas and water. Beat about a minute. Stir in the flour and nuts and mix JUST TILL MOISTENED. Pour in a 9" loaf pan and bake about 50 minutes to 60 minutes. (I test the center with a toothpick method)
8" pans take 65-75 minutes. :)
Chancie
05-20-2010, 04:48 AM
We joined a local farm, and we did have to come up with a hunk of money initially, but we will get more vegetables than we can possibly eat for about $18 a week.
I cook a lot of vegetables, so this is frugal for us.
Pete did start some herbs for me, and we will plant more, but I can't grow vegetables this year because of school and an ouch-y back.
We will also can some of what we get at the farm though so far Pete is mostly interested in recipes like Dilly Beans and Sweet Zucchini Pickles.
http://2.bp.blogspot.com/_Cjco-cJ4aHI/SmuZxfQjZDI/AAAAAAAABuk/5TuYm1kRLY4/s400/Dilly+Beans.JPG
Cool, Chancie! I wish we had something like that local to us.
I'd like to get into canning... maybe one day I will explore it.
I hope your ouch-y back gets better xx
This recipe makes the BEST hommus I've ever tasted!
It's taken from >>here (http://thetobyshow.typepad.com/the_toby_show/2008/03/the-secret-of-r.html)<< (but I'm cutting and pasting the text below in case the web page ever moves)
Creamy Hummus
1 15 oz can of organic chickpeas (I use dried chick peas. They taste better and you can control the salt content, and I think they end up cheaper than canned. See below for prep for dried chickpeas)
1/4 cup organic tahini (I might up it to 1/3 cup next time)
Juice from 1 lemon
2 cloves garlic, crushed
1/2 tsp sea salt
1-2 Tbsp olive oil
2 Tbsp water
Drain and rinse the chickpeas and set aside. You can spend the time taking the little skins off each chickpea but it's pretty time consuming and not so much creamier that I think it's worth it. This recipe gets pretty creamy even without that step.
Combine the tahini and the lemon juice and blend until smooth and frothy. This is the key to getting it creamy, by the way. You have to combine these 2 ingredients first, essentially cream the tahini, or it just won't blend perfectly with the chickpeas.
*Note: I use a blender because I have a rockin' good oneand only a little mini prep food processor. The down side is there's always a little of the good stuff down at the bottom that's impossible to get out. You should use whichever appliance you have that you feel is best suited for this.
Add the garlic and salt and blend again.
Now add in the chickpeas about 1/3 of the can at a time and blend until smooth. Try to get as few skins as possible, this will also help with the texture. Scrap down the sides of the blender and push the chickpeas down to the bottom as needed. Once you've got all the chickpeas blended in, add the olive oil and turn on the blender and just leave it for a few minutes. I like to add in a little water too, to get the consistency just how I like it.
That's it. I'm sure that using dried chickpeas (soaked overnight then simmered until tender) would make this even better, but I am still after some level of convenience. Knowing that I can keep canned chickpeas in the cabinet means I'll usually have all the ingredients on hand and can whip this up with no advance notice. That's perfect for us.
For a fancy plate you can garnish with extra chopped garlic, olive oil, cumin, even pine nuts or slivers of roasted red peppers. Or you can take a page from my book and just eat it with pita chips straight out the damn blender. We like ours with pita bread, pita chips, blue chips, wheat crackers, our fingers, or even spread on toasted whole wheat English muffins.
-------------------------
Prep for dried chick peas (I used about a cup of dried chick peas - that's before soaking)
(taken from here http://humus101.com/EN/2006/10/14/hummus-recipe/)
1. Poor the chickpeas over a large plate. Go over them and look for damaged grains small stones, or any other thing you would rather leave out of the plate.
2. Wash the chickpeas several times, until the water is transparent. Soak them in clean water over night with 1 tablespoon of baking soda. Then, wash it, and soak again in tap water for a few more hours. The grains should absorb most of the water and almost double their volume.
3. Wash the chickpeas well and put them in a large pot. Cover with water, add 1/8th - 1/4 teaspoon baking soda and NO salt. Cook until the grains are very easily smashed when pressed between two fingers. It should take around 1-1.5 hours, during which it is advised to switch the water once again, and remove the peels and foam which float over the cooking water. When done, sieve the grains and keep the cooking water.
4. Put the chickpeas into a food processor and grind well. Leave it to chill a little while before you continue.
Thanks June! I love egg noodles, will have to give your Grandma's recipe a try. I was just saying to Cath yesterday, there's something special about Grandma recipes... :stillheart::stillheart::stillheart:
Fancy
05-20-2010, 08:34 AM
We joined a local farm, and we did have to come up with a hunk of money initially, but we will get more vegetables than we can possibly eat for about $18 a week.
I cook a lot of vegetables, so this is frugal for us.
Pete did start some herbs for me, and we will plant more, but I can't grow vegetables this year because of school and an ouch-y back.
We will also can some of what we get at the farm though so far Pete is mostly interested in recipes like Dilly Beans and Sweet Zucchini Pickles.
http://2.bp.blogspot.com/_Cjco-cJ4aHI/SmuZxfQjZDI/AAAAAAAABuk/5TuYm1kRLY4/s400/Dilly+Beans.JPG
This is awesome!
I've found that going to the public market (May-Oct) has saved a lot, and yes lots more veggies and cooking from scratch. It feels better all the way around.
Also started a garden for the first time. Crossing my fingers that my thumb is more green than black. :)
Ursy - I'll be back in later to post a wonderful garden salsa recipe that my daughter and I started last year. Now, we crave it and can't wait for the local veggies to be ready so we can make it again.
waxnrope
05-20-2010, 08:42 AM
I am enjoying this thread. Hope to see, and post, some low carb/glycemic recipes.
Bless you Ursy, and thank you for finding Gram's noodle recipe! It would take me an hour or more to find it right now.
~~~~~~~~~~~~~
In general for diabetic cooking, bananas and dates are not allowed, nor is honey--and since fat converts to sugar in the body, too much fat isn't allowed either. But you can substitute unsweetened applesauce for butter or shortening in most quick-bread recipes, and grated zucchini for bananas.
I sometimes make home-made applesauce for dessert. It's pretty easy to make. Here's the technique for Spicy Applesauce.
Gather several kinds of apples (you can use just Red Delicious, but it's a little blander), wash them, and peel them if you like or leave the peels on. Cut them into chunks or slices--thinner slices cook faster--put the seeds and cores in your compost pile, and put the apples in a saucepan with one tablespoon of melted butter in the bottom. If you are cooking entirely fat-free, you can use water--but the butter makes a big difference, and is a small amount for that many apples.
Cook them on medium heat, stirring often, until they start to soften.
For every six to eight big apples, add in one teaspoon of cinnamon and one teaspoon of pumpkin pie spice (you can easily adjust these amounts up or down). Stir well and continue cooking. The apples will continue to soften. Add just a little more water if needed to keep them from sticking, but be VERY cautious--it won't cook out very easily if you put in too much; better to turn the heat down and just keep stirring. Mash the apples as you go (a handheld potato masher works for this); they'll get easier to mash as they cook.
When most of the apples have cooked down and been mashed, stir in two teaspoons of vanilla (optional but oh, so good!). Finish cooking and mashing. Serve warm--don't burn your tongue!<---voice of experience, lol--or cold.
Apple suggestions:
Red Delicious
Golden Delicious
Jonathan
Rome Beauty
MacIntosh
Gala
Any other sweet eating apple
Avoid Granny Smith apples for this recipe unless you like tart desserts.
Here's the recipe.
Spicy Applesauce
6-8 big apples, washed, peeled if you like, cored and sliced
1 Tbsp butter or water
1 tsp cinnamon
1 tsp pumpkin pie spice
2 tsp vanilla extract
Melt butter in saucepan, pour in apples. Cook over medium heat, stirring often, until apples start to soften. Add cinnamon and pie spice. Continue cooking, stirring and mashing often. When most of the apples are mashed, stir in the vanilla. Cook until all the apples mash down. Serve warm or cold.
We joined a local farm, and we did have to come up with a hunk of money initially, but we will get more vegetables than we can possibly eat for about $18 a week.
I cook a lot of vegetables, so this is frugal for us.
Pete did start some herbs for me, and we will plant more, but I can't grow vegetables this year because of school and an ouch-y back.
We will also can some of what we get at the farm though so far Pete is mostly interested in recipes like Dilly Beans and Sweet Zucchini Pickles.
http://2.bp.blogspot.com/_Cjco-cJ4aHI/SmuZxfQjZDI/AAAAAAAABuk/5TuYm1kRLY4/s400/Dilly+Beans.JPG
Hey Chancie! How cool that you joined the farm!! I've often wanted to do something like that.
My sympathies on your back and the lack of gardening. I noticed for myself that just growing herbs in pots made a huge difference for me; hope that having your own fresh herbs will make things better for you, too!
Sachita
05-20-2010, 09:16 AM
like many here I grow in season which can be pretty long here in southern virginia. There is no way i could afford to eat what i eat if I had to buy it fresh. But off season or if I'm busy and can't grow as much as I consume I bake a whole chicken once a week. I eat two meals from this and then prepare a noodle soup. Whatever chicken is left I can pretty much get a quart or two of soup so one batch I might make a broth and meat with coconut milk, lemon grass and curry. I'll add hopefully shitaki mushrooms I buy in a can from Ollie's for a buck a can (I buy 20 cans use them all the time) I add roasted red pepper I also buy at ollies unless its season and I'm growing them. I then add some kind of Japanese Somen, rice noodle or the like. I love this soup.
I make another batch with big egg noodles or ziti, chopped celery,basil portabella mushrooms. More of an Italian chunky soup.
Sometimes a Chicken Cacciatore. It's light on chicken but I can get at least 2 meals from a left over chicken.
So I eat the legs and thighs, my favorite, 2 meals and the rest goes towards meals I freeze. Lots of bang for your buck and everything I cook and eat is gourmet. I never skimp on ingredients.
My Grandma's Noodle Recipe
I may have posted it before, I have never tried milk, but this is what I do, except I use a food processor, which Grandma didn't have.
3 Eggs
Salt - about 1/2 t
About three cups of flour
How interesting, June! Do these come out tasting more like the egg noodles in the store? And does the recipe make a lot of noodles? It looks just from the flour amount like it's double my Gram's recipe, which makes enough noodles for a HUGE pot of soup that lasts two hungry people several days.
Anyhow, if it does make loads of noodles, have you tried drying them? How well does it work?
~~~~~~~~~~
Ursy, I hear you about ravioli being fiddly. Have you tried a ravioli press? I saw them when I ordered my pasta machine. There's even a ravioli rolling pin, and a ravioli stamp like a cross between a biscuit cutter and a cookie stamp! Here's a link to an amazon page. Amazon.com: Norpro Ravioli Maker and Press: Home & Garden
Someday after everything has settled down financially, I want to try one, probably one of the mold-type pans that makes a bunch at once.
edited to correct the link, again and again... oy... maybe this last one will go somewhere.... *crossin fingers*
How cool is that ravioli press?! I am going to keep an eye out for one of those!
Thanks Catie! xx
Oooh, ooooh, OOOOH!
I just came across this and I had to share it -
http://www.aldenteblog.com/2009/03/five-vintage-hot-dog-horrors.html
Oooh, ooooh, OOOOH!
I just came across this and I had to share it -
http://www.aldenteblog.com/2009/03/five-vintage-hot-dog-horrors.html
AAACCCKKKK!!! My eyes, my eyes!!
My "favorite" (NOT) was the armadillo.
I just discovered this tomato sauce recipe and I'm dying to try it.
Just 3 ingredients - a can of tomatoes, butter, and an onion (ok, 4 if you count salt).
It sounds too simple, but so many people are just raving about it (for example, the 3 links below - not to mention the accompanying comments on each post), I have to give it a try -
http://smittenkitchen.com/2010/01/tomato-sauce-with-butter-and-onions/
http://orangette.blogspot.com/2007/09/start-with-tomato-sauce.html
http://racheleats.wordpress.com/2010/01/04/our-first-tomato-sauce-of-the-year/
28 ounces (800 grams) whole peeled tomatoes from a can (San Marzano, if you can find them)*
5 tablespoons (70 grams) unsalted butter
1 medium-sized yellow onion, peeled and halved
Salt to taste
Basically, you simmer it for 45 minutes, then you throw away the onion.
Fancy
05-21-2010, 11:03 AM
We've made this a couple times for church events and parties last summer. It's been a big hit. It is a little time consuming, but it's fun when multiple people work on it together. The first time we did it, my mom, daughter and I all chipped in and we had an abundance of salsa!
1. Visit the farmer's market! Get locally grown, fresh picked, in season, organic produce... that's made the difference, and what you'll find may vary from time to time. :)
This made a large batch - adjust quantity as needed!
6 ears of corn
6 tomatoes (depends on size)
2 bell peppers (we picked multicolors when they're available)
2 hot peppers (we found several variations)
2 onions (vidalia, and purple are great for this)
bunch of cilantro
4 garlic cloves
2. Take the silk out of the corn, but leave the husk. Soak corn with attached husk in cold water for 10-20 min. Grill the corn. Cut corn from ear.
Chop the remaining ingredients very small.
Throw it all together and mix well.
Add 1-2 tsp of lemon juice and salt to taste.
Put it covered in the fridge overnight.
:)
Chancie
05-22-2010, 07:12 AM
I bought one of these when Pete took me to The Vermont Country Store (http://www.vermontcountrystore.com/Shop).
I haven't used it yet, but I can't wait to try it out!
http://farm4.static.flickr.com/3005/2565121791_baa5fd9ece.jpg
adorable
05-22-2010, 09:13 AM
I am currently in lust with all versions of these bagged wonders for the microwave:
http://i557.photobucket.com/albums/ss12/nutri_nut_/Nutrition%20Information/Vegetables/Other/Frozen/th_5-16-200931506PM.jpg (http://media.photobucket.com/image/steam fresh/nutri_nut_/Nutrition Information/Vegetables/Other/Frozen/5-16-200931506PM.jpg?o=6)
I have a pork roast in the fridge. It started life as a New England Boiled Dinner, and it's morphed several times. All the taters and sauerkraut are gone, and the last of the carrots got used up tonight. The broth has made spaghetti a couple times and penne rigata once. I've reboiled the roast a couple times and added significant amounts of water to the broth each time--it still gels, so I know there's still calcium coming out of the bones (yay for us!).
I topped the first two pastas with shredded cheese (4 cheese Mexican blend); tonight I topped it with homemade yogurt and discovered that yogurt is GREAT with pork! I dumped in the carrots, too, and tonight also dumped in a can of generic diced tomatoes w/jalapenos.
The flavor of the meat and broth just keeps getting better. I never knew you could cook like this!
The final destination of the broth (probably a couple batches) will be rice.
The final destination of the meat--after I use some to make burritos or enchiladas or something--will be pulled pork, with honey mesquite barbeque sauce.
I think the label on the pork said "shoulder arm picnic roast" or some variation on that, and it was a ten pounder on sale for $1.39 a pound.
I'll be doing this again!
Chancie
05-22-2010, 08:21 PM
I made delicious pasta tonight. I cooked a pound of spagetti, al dente, and added one pint of cherry tomatoes, roasted with olive oil and pepper, one package of pre washed spinach, and garlic sauteed in olive oil. I threw in a little jar of capers that I think I bought at Aldo's when I was there with drvnsnow and some shredded parmigian cheese.
Btw, wanted to share that I've discovered there isn't really such a thing as low-acid tomatoes, only high sugar tomatoes. That makes them like oranges, yanno? So much sugar that you just don't taste the tartness--but the acid is still there.
Gryph is allergic to the high acid content, so I fugured out how to neutralize it--baking soda! One 14 or 15 ounce can of tomatoes + 1/4 to 1/2 teaspoon baking soda = no acid reaction! It does make the tomatoes foam up (just like baking soda and vinegar), so make sure you have enough room in the pan if you try it--and of course, raw baking soda is not exactly delectable, so you want to do this only in dishes that will be cooked.
It's really nice to be able to use tomatoes again!
PS, thanks to PearlsNLace for doing the research about the low acid tomatoes!
I made delicious pasta tonight. I cooked a pound of spagetti, al dente, and added one pint of cherry tomatoes, roasted with olive oil and pepper, one package of pre washed spinach, and garlic sauteed in olive oil. I threw in a little jar of capers that I think I bought at Aldo's when I was there with drvnsnow and some shredded parmigian cheese.
I so love roasted vegies - really brings out the flavour.
I never really liked sweet potato until I tried it roasted with sour cream on top. That's the best way to have it, if you ask me!
Anyway Chancie, your pasta sounds yum!
Wow Cath, $1.39 a pound is a pretty amazing price. I don't think we'd ever find a special like that here in Australia. The best I've seen is about $4.00 a kilo (now the online converter says 1 kilogram = 2.20462262 pounds, but I don't want to think that hard so let's just say $2.00 a pound) but that's a very rare find. That was for a pork roast.
Meat is getting more and more expensive. The cheapest meat here is turkey mince (something like $2.50 a pound). I imagine it's because turkey meat must be relatively cheap to produce, but I wonder why? Chicken mince and beef mince is more like $5.00 - $6.00 a pound, on average. It would be interesting to do a comparison.
Oh, yeah... but that was Australian dollars... too many variables - I give up!
Fancy
05-23-2010, 09:24 AM
Ursy -
When you say mince, is that comparable to what I'd call "ground"? When I read mince, I think something like paste. It can't be the same, I think.
I've been striving to not by meats (as much), or to look for local sources rather than chain super markets. I do buy a lot of turkey (ground), and fish when able. I don't mind paying a little more for the right meats when I know I'm saving money elsewhere (produce).
I so love roasted vegies - really brings out the flavour.
I never really liked sweet potato until I tried it roasted with sour cream on top. That's the best way to have it, if you ask me!
Anyway Chancie, your pasta sounds yum!
Wow Cath, $1.39 a pound is a pretty amazing price. I don't think we'd ever find a special like that here in Australia. The best I've seen is about $4.00 a kilo (now the online converter says 1 kilogram = 2.20462262 pounds, but I don't want to think that hard so let's just say $2.00 a pound) but that's a very rare find. That was for a pork roast.
Meat is getting more and more expensive. The cheapest meat here is turkey mince (something like $2.50 a pound). I imagine it's because turkey meat must be relatively cheap to produce, but I wonder why? Chicken mince and beef mince is more like $5.00 - $6.00 a pound, on average. It would be interesting to do a comparison.
Oh, yeah... but that was Australian dollars... too many variables - I give up!
Ursy -
When you say mince, is that comparable to what I'd call "ground"? When I read mince, I think something like paste. It can't be the same, I think.
I've been striving to not by meats (as much), or to look for local sources rather than chain super markets. I do buy a lot of turkey (ground), and fish when able. I don't mind paying a little more for the right meats when I know I'm saving money elsewhere (produce).
Oh yes Freckle, I think you guys call it ground. Funny how we have to negotiate different terminologies across the ocean. I read an amusing discussion about biscuits and cookies just this past weekend - here it is:
http://ask.metafilter.com/43569/Whats-an-American-biscuit-abroad
Because what you guys call cookies, we call biscuits. We tend not to have biscuits in the U.S. sense at all. It intrigued me greatly when I first heard of them. I think I'm going to have to try them!
Gemme
05-23-2010, 02:44 PM
Meat is getting more and more expensive. The cheapest meat here is turkey mince (something like $2.50 a pound). I imagine it's because turkey meat must be relatively cheap to produce, but I wonder why? Chicken mince and beef mince is more like $5.00 - $6.00 a pound, on average. It would be interesting to do a comparison.
Oh, yeah... but that was Australian dollars... too many variables - I give up!
Ground/minced turkey is a little cheaper because they throw everything in there...skin, meat, bits of this or that...if it's on the bird, it's in there. Most of the chicken here is specialized. Breasts, skinless breasts, drumsticks, etc. so that ups the cost due to packaging and the machinery required to separate the parts.
Ground/minced turkey is a little cheaper because they throw everything in there...skin, meat, bits of this or that...if it's on the bird, it's in there. Most of the chicken here is specialized. Breasts, skinless breasts, drumsticks, etc. so that ups the cost due to packaging and the machinery required to separate the parts.
Blurk!
That really puts me off the turkey then. Thanks for the explanation Gemme!
This is a very simple recipe that makes a soft bread-like biscuit, good for butter and jam or for sopping up gravy. (It is not a British tea biscuit at all.) The original recipe came from about.com, in the southern cooking section; this is my version. My apologies about the measurements; I couldn't figure out how to convert them.
Drop Biscuits
3 cups all-purpose flour
1 Tbsp double-acting baking powder
1/2 tsp salt
1/4 tsp baking soda (bicarbonate of soda; very important, don't leave it out)
3 Tbsp butter
1/8 to 1/4 cup lemon juice
1 cup milk
Set an oven rack in the center position. Preheat the oven to 425 F (218.3 C).
Start by souring the milk; measure the lemon juice, dump the milk in on top, and let it sit while you mix the rest of the ingredients.
In a medium size bowl, mix flour with other dry ingredients. Cut in the butter until the particles are the size of peas. You can make them uniformly fine, so the butter is spread evenly through the flour like a commercial biscuit mix, or you can leave tiny lumps of butter--either works.
Pour in the sour milk--lumps are good but not required--and stir till the dough is evenly wet. Make sure you scrape the bottom of the bowl. In order to get tender biscuits, do this stirring with a spoon and NEVER an electric mixer of any kind; biscuit dough is like pie dough and benefits from gentle handling. If it's extremely dry or sticky, you can fix that by stirring in a teaspoon or two of water or a tablespoon of flour.
Once the dough is completely mixed, drop it by heaping tablespoonfuls (or servingspoonfuls) onto a cold, ungreased baking sheet. Leave room for the biscuits to expand. Four rows of three biscuits should fit easily onto a standard 12" x 18" baking sheet. (30.5 x 45.7 cm)
Bake for eight to fifteen minutes, depending on how hot your oven runs and how wet/sticky the dough was. Don't set a timer and walk away--these biscuits need checked every few minutes. They're done when the peaks are just starting to brown. Makes 12.
Notes:
If you prefer sweet biscuits, you can add up to 1/4 cup sugar to the dough, plus sweet spices like cinnamon and nutmeg.
If you prefer savory, you can use garlic salt instead of salt, add in dried herbs and spices, and add a cup of shredded cheese with the milk.
If you prefer cultured buttermilk to sour milk, leave out the lemon juice and use 1 1/4 cups buttermilk.
The baking soda is important because it reacts with the lemon juice or buttermilk to do a major part of the rising.
IMPORTANT: If you put cheese in this dough, grease the baking sheet! OY, I didn't the first time... what a mess!
Gryph
05-23-2010, 09:54 PM
AAACCCKKKK!!! My eyes, my eyes!!
My "favorite" (NOT) was the armadillo.
It doesn't look like an armadillo to me! Put some cheese on it and it would be really good. Just have to keep napkins close by and then when finished wash hands in hot soapy water.
The cheese is INSIDE. Where the bacon should be. :hrmph:
You will ruin your hands, eating the sandwich with bacon on the outside! And anything you touch will get ruined too.
Does TOO look like an armadillo. :hrmph:
Gryph
05-23-2010, 10:27 PM
The cheese is INSIDE. Where the bacon should be. :hrmph:
You will ruin your hands, eating the sandwich with bacon on the outside! And anything you touch will get ruined too.
Does TOO look like an armadillo. :hrmph:
LOL!!! How can someone ruin their hands? Hands are washable and so are clothes!
Love ya, even if it doesn't look like an armadillo to me.
:hrmph:
I love you too, you bacony-hands-person.
:hrmph:
If you ask me, it looks like a giant bacon maggot.
Ewwww.
....or a pillbug. well, except it's not black.
I got nuthin' good today except that for dessert, we're gonna have berries and yogurt. I like it sweetened so I mixed honey with the yogurt, and I always sweeten the berries as well.
Oh wait, Ursy, you asked about yogurt, didn't you? Yes, I have made my own. I read a lot of how-to blogs for making it in a crockpot and finally decided to experiment. I scalded 8 cups (half a gallon) of milk on the stove (used a meat thermometer to make sure it hit 180 degrees), then let it cool to 110 (again used the thermometer). I had heated a clean crock from my crockpot by filling it with steaming hot water, and I also preheated my oven to "warm" then turned it off.
Once the milk cooled to 110, I dumped the water out of the crock and poured the milk in. Then I mixed a little of the warm milk into a cup of Greek yogurt (any yogurt with active cultures will work), and stirred the yogurt into the crock of milk, put the lid on, and sat it in the (turned off!!) oven for eight hours.
Voila, yogurt! It was pretty soft, but I fixed that by draining part of it and heck, we just ate the rest.
The trick to yogurt is to keep it at the correct temperature and avoid jostling it for those eight hours that it needs to culture and set.
Hope you feel better, darlin!
Daryn
05-24-2010, 08:18 PM
Does anyone have a shortbread recipe? It's strawberry season on Oregon. And I am thinking of a splurge on the long weekend...... (the whipped cream on the shortcake and berries is the splurge).
Fancy
05-24-2010, 08:34 PM
That's interesting. Thanks for sharing this, Bit!
I have a tough time eating yogurt. Something about the taste, bleh. However, I've tinkered around until I found a smoothie recipe I like.... It helps me get the right stuff in for breakfast. I'm not so good at measuring. I just go by what tastes good to me, so here it is:
- about a cup of ice
- 1 tablespoon of fat free vanilla pudding mix
- few tablespoons of fat free plain yogurt
- fresh fruit (whatever is on hand) my favorites: mango, peach, strawberry, banana, oranges, tangerines
- orange juice (or I really like a mango-peach-orange juice, too)
Throw it all in the blender, mix, get chilled glass, a straw, and enjoy!
:)
....or a pillbug. well, except it's not black.
I got nuthin' good today except that for dessert, we're gonna have berries and yogurt. I like it sweetened so I mixed honey with the yogurt, and I always sweeten the berries as well.
Oh wait, Ursy, you asked about yogurt, didn't you? Yes, I have made my own. I read a lot of how-to blogs for making it in a crockpot and finally decided to experiment. I scalded 8 cups (half a gallon) of milk on the stove (used a meat thermometer to make sure it hit 180 degrees), then let it cool to 110 (again used the thermometer). I had heated a clean crock from my crockpot by filling it with steaming hot water, and I also preheated my oven to "warm" then turned it off.
Once the milk cooled to 110, I dumped the water out of the crock and poured the milk in. Then I mixed a little of the warm milk into a cup of Greek yogurt (any yogurt with active cultures will work), and stirred the yogurt into the crock of milk, put the lid on, and sat it in the (turned off!!) oven for eight hours.
Voila, yogurt! It was pretty soft, but I fixed that by draining part of it and heck, we just ate the rest.
The trick to yogurt is to keep it at the correct temperature and avoid jostling it for those eight hours that it needs to culture and set.
Hope you feel better, darlin!
Daryn, do you mean shortbread or shortcake? *puzzled* Shortbread would be wonderful, I think, but a really different flavor and texture than shortcake.
Thank you for the yoghurt recipe Cath - I've heard you can make it in the crock pot so I might give it a whirl one of these days.
Freckle-K, have you tried greek yoghurt? The really thick and creamy stuff. It's divine, and I think it's milder in yoghurty taste.
Daryn, if you meant shortbread, this recipe might interest you - it's super easy and really good. The base is very shortbready. I think you might be able to substitute the lemon in the recipe for strawberries, it will just be less tangy, is all. http://crepesofwrath.net/2009/02/13/lemon-bars/
I am enjoying this thread. Hope to see, and post, some low carb/glycemic recipes.
I'm not sure, but I'm hoping this recipe fits the bill.
It's a new favourite of ours, really simple and really yummy. If you're on a budget, I don't think the recipe would suffer if you used less chicken, or even no chicken - provided your stock has enough flavour to start with. I also didn't have any mint (don't cook with it much), and we still loved it.
I can't link to the site because the URL doesn't work - maybe the page has moved.
Greek Lemon Chicken Soup - Avgolemono
Makes about 8 cups, serving 6 to 8.
Homemade chicken stock gives this soup the best flavor and body; in a pinch, use low-sodium canned chicken broth. The longer the final soup cooks after the eggs have been added, the thicker it becomes. About 5 minutes of heating produces a soft, velvety texture; any longer and the soup begins to turn pasty. Scallions and fresh mint, individually or together, make simple and flavorful garnishes. Serve the soup immediately; it thickens to a gravylike consistency when reheated.
Ingredients
2 quarts (1.9l) chicken stock , preferably homemade (see related recipe)
2 boneless, skinless chicken breasts (about 12 ounces total), cut into 1/2-inch cubes
1/2 cup long grain white rice
1 bay leaf
4 green cardamom pods , crushed, or 2 whole cloves
12 lemon zest strips (about 1-inch x 4-inch pieces), from 1 1/2 medium lemons, see illustration below
1 1/2 teaspoons table salt
2 large eggs , preferably at room temperature
2 large egg yolks , preferably at room temperature
1/4 cup lemon juice from zested lemons
1 large scallion , sliced thin, and/or 3 tablespoons chopped fresh mint
Instructions
1. Bring chicken stock to boil in medium nonreactive saucepan over high heat. Add chicken, rice, bay leaf, cloves or cardamom, lemon zest, and salt; reduce heat to medium and simmer until rice is tender and stock is aromatic from lemon zest, 16 to 20 minutes. With slotted spoon, remove and discard bay leaf, cloves or cardamom, and zest strips; increase heat to high and return stock to boil, then reduce heat to low.
2. Whisk eggs, yolks, and lemon juice lightly in medium nonreactive bowl until combined. Whisking constantly, slowly ladle about 2 cups hot stock into egg mixture; whisk until combined. Pour egg-stock mixture back into saucepan; cook over low heat, stirring constantly, until soup is slightly thickened and wisps of steam appear, 4 to 5 minutes. Do not simmer or boil. Divide soup among serving bowls, sprinkle with scallion and/or mint; serve immediately.
Fancy
05-25-2010, 07:18 AM
Thank you for the yoghurt recipe Cath - I've heard you can make it in the crock pot so I might give it a whirl one of these days.
Freckle-K, have you tried greek yoghurt? The really thick and creamy stuff. It's divine, and I think it's milder in yoghurty taste.
Daryn, if you meant shortbread, this recipe might interest you - it's super easy and really good. The base is very shortbready. I think you might be able to substitute the lemon in the recipe for strawberries, it will just be less tangy, is all. http://crepesofwrath.net/2009/02/13/lemon-bars/
Yeah, I just tried some yesterday, and it didn't go over so well. I guess I'll stick to hiding it in my smoothies. :) Somehow, blending it all together makes it better.
Not until recently did I find the usefulness of buying plain yogurt in bulk. It's less expensive for sure than individual cups. Plus, there are so many recipes that it works with. That was something new to me...
Daryn
05-26-2010, 07:46 PM
Daryn, do you mean shortbread or shortcake? *puzzled* Shortbread would be wonderful, I think, but a really different flavor and texture than shortcake.
I meant shortcake. I was typing while more tired than I thought I was. Thanks for catching this.
And can this be made in a toaster oven?
And can this be made in a toaster oven?
If your cake pan fits in your toaster oven, and if your toaster oven will hold a steady temperature, yes.
I don't have a good shortcake recipe because I discovered the joy of southern style strawberry shortcake--on biscuits! Hm. I went to King Arthur Flour to get you a "real" shortcake recipe---they're all biscuits too! lol! This is cracking me up... everywhere I look, the recipes are biscuits!
here's one from allrecipes.com. http://allrecipes.com/recipe/scrumptious-strawberry-shortcake/detail.aspx (http://allrecipes.com/recipe/scrumptious-strawberry-shortcake/detail.aspx)
That's a biscuit-type recipe too, but it should bake okay in a toaster oven.
Now if you mean "shortcake" like I grew up with, those round light actual cakes, they're really sponge cake baked like flat cupcakes.
Once I had strawberry shortcake on a biscuit, I never looked back, lol.... here's my latest recipe (probably not toaster-ovenable because of the high heat).
~~~~~~~~~~~~~~
Lemon Cardamom Biscuits
1/4 cup lemon juice
3 drops lemon extract (that bottle's gonna last me a lonnnnggg time, lol)
1 cup milk
Measure into large cup and let sour.
3 cups flour
1/2 cup sugar
1/4 teaspoon cardamom
1/2 tsp baking soda
1 Tablespoon baking powder
Mix all dry ingredients thoroughly.
2 1/2 Tablespoons butter (I do mean real butter--the difference is phenomenal)
Cut in until particles are evenly fine and no lumps remain.
Stir in sour milk until all flour is incorporated. Drop by large spoonfuls onto a greased baking sheet. Bake at 450 F until the peaks are just barely browned. (Turn the baking sheet once if necessary to ensure they cook evenly.)
Remove from sheet, split, butter, and top with sliced, sugared berries and homemade whipped cream.
Makes 12.
Some of you might be interested in this post from Chowhound... some good ideas there!
>>Eating like a Chowhound on $3 a day (http://www.chowhound.com/topics/420878)<<
Amazon.com: Pinzon 5-9-Inch Pasta Maker: Home & Garden
(I paid $32 for this; the price has gone down to $25 this weekend.)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
They told me so, y'all. I read the reviews in amazon.com and it was clear that the handle falls out. Someone said it was cheaply made. I said to myself, "I'll be aware and careful with the handle, and hey, it looks pretty solid to me." I didn't have the hundred bucks to get an Atlas... so I sprang for the Pinzon.
You get what you pay for. I'd have been happier with a tortilla press for $15. But hey, I wanted to make tortillas AND pasta.
The first thing I discovered is that the clamp doesn't work at ALL. Here's the thing about cheaply made: it isn't limited to flimsy, like I was thinking. It can also cover improperly sized holes, so that the clamp won't screw to the countertop. It can cover a handle that fell out no less than twenty times while I was being careful and landed on the floor every single time--well, except that one time it landed on the dog. :blink:
Cheaply made also covers things like noodle and spaghetti cutters that DON'T cut, and that are wider at one end so that the noodles are not an even thickness. It took me longer to pull the noodles apart than it did to run them through the machine in the first place.
Cheaply made also covers things like the holes on the dial not being lined up with the numbers, so that you never know exactly what thickness you're using; and things like cleaning instructions that refer to non-existent plastic parts.
There is no actual manual, just an instruction sheet with vague photos and an admonition to never wash the machine, and the aforementioned reference to non-existent parts.
My test run of tortillas was almost a disaster, but I finally realized that I needed to run them through in a specific pattern, and stretch them by hand after they came out of the machine. They tasted fine and the texture was what I expected, even if the sizes and shapes were a little wonky.
The noodles, on the other hand, did not have the texture I expected until I ran them through several times on succeedingly thinner settings. Since Gryph likes thick noodles--one reason to make them at home--being forced to use the thinner settings was a problem, and also made some of the noodle sheets waaay too long for easy handling.
The cutter thicknesses are not adjustable--how it comes is how it is.
It definitely takes two people and four hands to catch the noodles as you feed the dough through. This may be mostly due to inexperience, but at least part of it is due to the sheets being so thin and therefore long.
All in all, it would have been less work to buy the tortilla press and just slice the flattened dough into noodles with kitchen scissors or a paring knife. I suspect it would be easy enough to put logs of dough into a press and get flat oblongs for easy slicing.
I won't ever buy a Pinzon product again.
I also won't ever buy storebought noodles again--as bad as this product is, it still saved my wrists considerable wear and tear... but what sold me?
The first batch of fresh homemade noodles, rolled, "cut" and then separated right into boiling broth. FOODGASM. Seriously--foodgasm.
Bummer! Does Amazon have a returns policy? That sounds like a definite candidate for a return. Then I'd get the tortilla press and save some money.
Thanks love for the comprehensive review :)
Dunno, Ursy, but yanno what, I'm willing to deal with the thing for now. I figure I'll find ways to work around all the problems eventually.... and I really honestly cannot use a rolling pin right now. My wrists are almost as bad as they were before I had surgery, and I have to stop doing the things that inflame them.
Maybe I'm too stubborn for my own good. I just know that I need the thing so I can make breakfast tomorrow, and then supper tomorrow night and breakfast the next morning, yanno? *sheepish smile*
I'm sure you'll figure out its quirks, you're tricky like that :)
And it looked so nice and shiny and sturdy in the pic!
It's so disappointing when you're waiting for some really cool kitchen gadget, and it arrives, and then it turns out to be crap.
I just had that experience with a julienne peeler. The tips of the cutting blades were bent over. I thought it must be some kind of manufacturing defect, but the replacement was just the same. Had to conclude that it was just a piece of crap!
I find the use of the word "quality" these days is such that it no longer means anything at all!
Howdy frugal folks.
Ive been stalking this thread for a while now and this weekend my mom dug an old recipe out of her stash that was so simple and so good that I figured i could share with the rest of yas.
this is either called
Better Than Sex Cake
or
Fudge Pudding Cake
it is reminiscent of a lava cake...
really easy, cheap, and flippin tasty!
i found this same recipe on cooks.com
□ 1 cup all purpose flour
□ 3/4 cup sugar
□ 2 tbsp. cocoa
□ 2 tsp. baking powder
□ 1/4 tsp. salt
□ 1/2 cup milk
□ 2 tbsp. shortening, melted*
□ 1 cup finely chopped nuts (optional)
□ 1 cup brown sugar, packed
□ 1/4 cup cocoa
□ 1 3/4 cups hot water
In a mixing bowl, measure flour, sugar, 2 tbsp. cocoa, baking powder and salt. Blend in milk and shortening; stir in nuts.
Pour into an ungreased 9x9x2-inch square baking pan.
Stir together brown sugar and 1/4 cup cocoa; sprinkle over batter. Pour hot water over the batter. Do not stir!
Bake@350degrees for 30-45 minutes or until a toothpick inserted in center of cake (not the pudding) comes out clean.
i used self rising flour and instead of the crisco i used salted butter... i also decided on dark brown sugar... it was yum but i think next time i will use light brown...
the cake acts like a cobbler so the puddin goes to the bottom... its a spoon cake... wow... with some vanilla bean icecream... holy shit it was good. :drool:
try it
rlin
OOOOPSIE...
So y'all might have seen that we are doing the Big Re-Do over at That House, moving furniture, changing rooms around.
I unpacked a box yesterday, searching for something which I didn't find, probably because the contents didn't match the label. It had probably been repacked a couple times along the way last year.
One of the things I DID find?
Gram Kae's noodle recipe.
<insert eNNNOOORRRRmous blush here>
Um, whoever came up with the noodle recipe I thought was my gramma's, I am sincerely sorry. I probably found it on the internet.
The odd thing is, I made gram's noodle recipe (without realizing that's what it was) the other night out of desperation--I was out of milk--and *whispers* I didn't like it near as much as I like the other one.
SO, for Gram Kae's noodle recipe:
2 cups flour
2 eggs
1/3 cup water
1/4 tsp salt
1 cup flour, plus extra for kneading
Beat eggs water and salt with a fork till very foamy. Slowly mix in 2 cups flour and continue beating with fork; knead in up to 1 cup additional flour if necessary, to make a stiff dough. Roll out with plenty of flour. "Makes enough for 2 big noodle sheets."
This was a woman who stretched strudel dough until it draped like a tablecloth; what her idea of "big" was I do not know... but if you're not feeding five hungry children, you might wish to halve the recipe the first time!
Mitmo01
06-10-2010, 03:21 PM
this thread is stirring up my appetite something fierce lol
Random
06-10-2010, 03:33 PM
this thread is stirring up my appetite something fierce lol
Don't worry baby.. It will be done when you get home...
Gemme
06-16-2010, 07:01 PM
Don't worry baby.. It will be done when you get home...
Were there any leftovers? :blink:
Gemme= getting hungry
I made these chocolate chip cookies the other day and they're really really really good, even though the ingredients are pretty basic.
I swapped out half the chocolate chips for chopped walnuts.
http://www.exclusivelyfood.com.au/2007/11/chocolate-chip-cookie-recipe_24.html
Gonna make some lemon butter tonight... got some fresh white bread so we can have lemon butter toast tomorrow morning to kick off the weekend. Mmmm, heavenly!
I'd bake some bread in the morning, but work has been so crazy and I'm so tired, I don't know if I have the energy!
Ingredients
* 1/4 cup white sugar
* 1 tablespoon cornstarch
* 1/4 teaspoon grated lemon zest
* 1/2 cup water
* 1 tablespoon lemon juice
* 2 teaspoons butter
* pinch salt
Directions
1. In a saucepan over medium heat, combine sugar, cornstarch, and lemon zest. Stir in water and lemon juice, and continue stirring. After the mixture thickens and bubbles, continue to heat and stir for another two minutes.
2. Remove the sauce from the heat and stir in the butter. Serve warm.
It doesn't look like it would make much, would it? Wonder if I should double the recipe...
femmennoir
06-18-2010, 06:39 AM
I just read the entire thread and enjoyed it immensely! Frugality is the mother of invention, and you don't have to spend a lot to have healthy, attractive meals on the table, no matter how many you feed!
I have started making my own bread with the "Artisan bread in 5 minutes a day" and "Healthy bread in 5 minutes a day" method, and I love it! (By the way, cookbooks can be ordered at a fraction of the price from this great website: jessica's biscuit.com)
I order all my baking needs from Kingarthurflour.com in as much bulk as my tiny New York City kitchen allows, and they carry organic grains and even obscure - but delightful - items such as cocoa nibs. Their yeast is superb!
Even though I live alone, and do not eat a lot of bread, this method really works for me! The hardest part was giving up enough space in my fridge for the bin of dough!
I used to make my own yogurt, and plan to do so again this summer, and will try the crockpot method! (I just yesterday retired the crockpot to a "winter storage" spot, on top of the cabinets, but can bring it down easily). I brought down the Donvier ice-cream maker to take its place! I plan to make good use of the green market's seasonal fruit for some delectable sorbets!
Elle*
Urs, please let us know how the lemon butter comes out! If it's good, I'll try it for Gryph, who lovvvvves lemon.
Elle, I read Bakers' Banter every time there's a new post! LOVE that blog! I've gotten some of my best recipes from KA Flour!
I really want to make our bread, but I have to find a bread machine first. My wrists can't handle kneading anymore, and after the fiasco with the pasta machine, I'm not willing to take a chance on a second-rate bread machine. That means it's probably not on the list until next year's tax refund.
It's gotten really humid here in Wichita and the heat is in the 90s day after day now, so I find myself less and less willing to actually cook. Maybe I'll make tuna salad for supper tonight... that sounds heavenly cool to me right now!
femmennoir
06-18-2010, 02:03 PM
Bit, with this bread making method you do not have to knead the dough! You just mix the ingredients together, let it rise once, put the dough in the fridge where time does the job, and when you want to bake a loaf, you take some out, let it rise again and bake it, et voilà!
The bread is wonderful, and no work!
Elle*
Chancie
06-18-2010, 02:32 PM
I had a health scare which requires me to eat a low to no fat diet, and there's very little wiggle room.
Luckily, we just picked up our third farm share, so Pete and I have been making really delicious pasta with greens.
On Tuesday, I made pasta with every green we got, including the beet tops.
I heated mild miso with a little organic chicken broth, garlic, ginger and the scallions we got from the farm.
When the pasta was al dente, I poured it over the greens in the colander to blanch the greens, and poured the sauce over the greens and the pasta.
We had grilled shrimp that night, but there were several portions left, and we've been eating really delicious pasta all week.
Bit, with this bread making method you do not have to knead the dough! You just mix the ingredients together, let it rise once, put the dough in the fridge where time does the job, and when you want to bake a loaf, you take some out, let it rise again and bake it, et voilà!
The bread is wonderful, and no work!
Elle*
Ooohhhhh, Elle, could you share the recipe? Or tell me where to find it? Is it a KA recipe?
How big is the bin? I thought you were talking about a crock of sourdough starter--didn't realize it was a no-knead bread!
femmennoir
06-18-2010, 06:43 PM
Ooohhhhh, Elle, could you share the recipe? Or tell me where to find it? Is it a KA recipe?
How big is the bin? I thought you were talking about a crock of sourdough starter--didn't realize it was a no-knead bread!
It is not a KA recipe, it is from a book called "Artisan bread in 5 minutes a day" and "Healthy bread in 5 minutes a day"... They sell the book cheaply at jessica's biscuit
http://www.ecookbooks.com
which is a wonderful cookbook site, with many thousands books available at unbelievable prices!
But I will post the master recipe when I have more time!
I used to have a bread machine, and this is by far better! The bins are sold by KA among others, and you choose a size that works for you. I make the master recipe, around 7 cups of flour, depending on what flour I use, it makes two large loaves or three medium ones, which works well for me!
Elle*
femmennoir
06-18-2010, 06:49 PM
They have a website (the people who wrote the book), with the master recipe and some tips!
here:
http://www.artisanbreadinfive.com/
try it, it's fantastic!
Elle*
Oneida
06-18-2010, 07:07 PM
http://www.artisanbreadinfive.com/
Great site...thank you!
this thread is stirring up my appetite something fierce lol
Man tell me about it. I want to make everything I saw. lol
Urs, please let us know how the lemon butter comes out! If it's good, I'll try it for Gryph, who lovvvvves lemon.
It was good hon, and super easy.
Next time, I might add more lemon zest. It had a lovely mild flavour but I think it would be even better with a bit more kick.
If you use it warm and straight off the stove, it's the consistency of a sauce and would be lovely with crepes. It thickened up a little after being chilled in the fridge, kind of like a soft jelly.
If you're going to use it on toast, I'd say add half a tablespoon or so more cornstarch, just to give it more body.
Random
06-18-2010, 09:12 PM
Were there any leftovers? :blink:
Gemme= getting hungry
Uh huh and it was one of those things that got better and better as it got older...
The last bowl was hella good...
I'm thinking next time try it with rice and a cheese sauce, and sour cream...
Bit, with this bread making method you do not have to knead the dough! You just mix the ingredients together, let it rise once, put the dough in the fridge where time does the job, and when you want to bake a loaf, you take some out, let it rise again and bake it, et voilà!
The bread is wonderful, and no work!
Elle*
That sounds wonderful, Elle! I'd like to bake our own bread more often - the only thing that puts me off is the rising time etc... while it's not really that onerous, I often don't have a spare hour or two to do it, especially since I'm working full time at the moment.
Random
06-18-2010, 09:15 PM
They have a website (the people who wrote the book), with the master recipe and some tips!
here:
http://www.artisanbreadinfive.com/
try it, it's fantastic!
Elle*
Elle,
Thank you so much...
I have a bread maker, but it just feels like cheating to me.. But on the other hand, I don't have the hand and shoulder strength to kneed dough to the proper consistancy any more...
I'm so trying this tomorrow...
oblivia
06-18-2010, 09:15 PM
I really want to make our bread, but I have to find a bread machine first. My wrists can't handle kneading anymore, and after the fiasco with the pasta machine, I'm not willing to take a chance on a second-rate bread machine. That means it's probably not on the list until next year's tax refund.
Sparx makes all our bread for home, all our pizza dough, day to day bread, buns, rolls, etc. We just don't buy it anymore and it has saved us a bucket of $ and I've now totally lost my taste for commercial breads because they taste very bland and artificial now by comparison.. but we started off by craigslist hunting for a used but good quality machine.
You can find some AMAZING deals on bread machines, used, because people are often given them as giffts or buy them and then just never get around to using them. I managed to get Sparx's a couple years ago for like $50 and it was a nice one that makes horizontal loaves...
Although... ultimately I could have gotten a totally different one because Sparx never bakes it in the machine. What She does that really seems to make it fun is she uses the machine for the mixing and kneading, and then unplugs the machine and lets it rise a bit, then pulls it out and shapes it into whatever (baguettes, buns, rolls, loaves, rounds), and if she wants it to have a really crusty outside she sprays the crap out of the dough with a bunch of water (she always mists it lightly while it rises to keep it moist but for a crusty/chewy crust, get it pretty darn damp) and then bakes it. She's finally perfected focaccia which is pretty easy and once you get the hang of it is one of the easiest ones....
We now buy 10kg (20lb?) bags of flour for like $7, and that plus sugar (or honey), yeast, a bit of salt, bit of oil, some powdered milk for white breads - gives them a nice texture) and we figured that our cost per loaf is something ridiculous like $.58-$.60 and omg is it yummy.
Once the bread has cooled, we put it into a plain white kitchen garbage bag to keep it from getting dry/hard too quickly - and it freezes well too (but we have a tiny freezer). LOL
I made pureed cauliflower as a side tonight - it was on a cooking program last week and I was intrigued. Well, we weren't huge cauli fans before that, but we are now! It was a hit!
I was a bit frightened by the amount of butter the recipe called for - I didn't use quite as much as it says below, and it was still really really yummy.
Ingredients
½ head cauliflower, cut into florets
1 cup milk
125g (1/4 lb) unsalted butter, cut into 2cm cubes
Place cauliflower in a food processor and process until finely chopped.
Place the cauliflower and milk in a saucepan, bring to the boil and simmer for about 8 minutes until cauliflower is very soft.
Remove from the heat, then add 1 teaspoon salt and the butter and stir until well combined.
Blend in a small blender or food processor until smooth. Strain through a fine sieve set over a bowl, pressing down on the solids with a plastic pastry scraper.
Kätzchen
06-20-2010, 06:51 AM
Here's what I do when I make bread (I make it by hand, not machine):
When I make regular bread and it has just come out of the oven, I brush down the whole loaf with olive oil (herbed with rosemary) and then when it's not so warm, I wrap it in cheesescloth to help it remain soft.
For those of you who want to reduce dependency on plastic, I have found that cheesecloth works great for various purposes!
Here's what I do when I make bread (I make it by hand, not machine):
When I make regular bread and it has just come out of the oven, I brush down the whole loaf with olive oil (herbed with rosemary) and then when it's not so warm, I wrap it in cheesescloth to help it remain soft.
For those of you who want to reduce dependency on plastic, I have found that cheesecloth works great for various purposes!
That's a great idea - washable, reuseable, and biodegradable too! Plus it would let the bread breathe :)
Random
06-20-2010, 05:29 PM
So I made the bread today..
Umm.. Yummy.. Yummy..
I made one batch extra wet.. (1/2 cupish more water) and it turned out lovely.. I was shooting for a ciabatta like bread that didn't have to mix for ten years...
The white? well, I found out that it only likes one rising after it's been formed... So, I will be handling it much more carefully next time..
( I only have one baking stone and thought to try a cast iron skillet.. nope.. not great results, so the other loaf that I had proofing in another skillet I tranfered to the baking stone and it deflated... pooh..)
The ciabatta was wonderful with soup.. lovely.. yum...
femmennoir
06-20-2010, 06:30 PM
So I made the bread today..
I am glad it turned out well! I just love this method! Even for just one person (me), it works out well, because I can bake two loaves at a time and freeze one if I want to, or bake a larger loaf and freeze half of it! Once you are organized, it is a breeze, and you can experiment with the master recipe, I add whole grains etc...
Elle*
I used this recipe with orange instead of lemon. Given how mild the flavour of my first go with the lemon was, I ramped up the zest and the juice and added some cornflour. The orange I had was a bit bitter so I also added a couple of drops of maple syrup. It turned out really good!
Gonna make some lemon butter tonight... got some fresh white bread so we can have lemon butter toast tomorrow morning to kick off the weekend. Mmmm, heavenly!
I'd bake some bread in the morning, but work has been so crazy and I'm so tired, I don't know if I have the energy!
Ingredients
* 1/4 cup white sugar
* 1 tablespoon cornstarch
* 1/4 teaspoon grated lemon zest
* 1/2 cup water
* 1 tablespoon lemon juice
* 2 teaspoons butter
* pinch salt
Directions
1. In a saucepan over medium heat, combine sugar, cornstarch, and lemon zest. Stir in water and lemon juice, and continue stirring. After the mixture thickens and bubbles, continue to heat and stir for another two minutes.
2. Remove the sauce from the heat and stir in the butter. Serve warm.
It doesn't look like it would make much, would it? Wonder if I should double the recipe...
Random
06-22-2010, 03:40 PM
Not frugal, but the best darn sauce
Iron Chef Sesame/garlic..
Michele is making short ribs (was going to be Kobe, but...) and oh my gads...
Sweet, savory with just a hint of heat..
Totaly to live for...
femmennoir
07-05-2010, 07:11 AM
Saw some black currants at the green market this week, and got 3 pounds for $10. With it I made two and a half liters of Crème de Cassis (using a bottle of red wine in the process, and three cups of vodka donated by a friend who had it in her freezer for months - she does not drink, and it was left over by a guest -).
As the recipe called for filtering the juice, I was left with a loft of soft black currant wine mush, and decided to make jam with it. Adding equal parts of sugar, and a cup of black cherries bought at the same time but languishing in my fridge (I ate some raw and got an allergic reaction, so left them alone after that, but could not bring myself to compost them), I just canned five cups of delicious black currant/cherry jam! The residual wine in it gives it a flavour to die for!
So I have very expensive French Cassis liqueur and out of this world jam, at a very very good price!
By the way, the Cassis recipe called for discarding the mush!
Elle*. pretty pleased, and going to get more red currants and black currants while they are in season!
femmennoir
07-07-2010, 08:12 AM
I got more currants and some cherries, and will do another batch of crème de cassis and cassis/cherry jam, which is incredible! I also got yesterday at the green market huge bouquets of basil and cilantro for $2 a piece, and just finished making pesto: I used a mixture of nuts I already had (almonds, cashews and pistachios), olive oil, garlic, sea salt and fresh ground pepper, with Parmiggiano for the basil pesto, and habañero pepper for the cilantro. I need to get freezer labels, because otherwise I will have some surprises! I love the summer, when I can preserve my own stuff! Cheaper, satisfying to make, and oh! so much tastier!
Elle*, who needs to bake some banana somethings, because I had to defrost some I had thrown into the freezer to make room for the pesto!
JustJo
07-07-2010, 08:17 AM
I got more currants and some cherries, and will do another batch of crème de cassis and cassis/cherry jam, which is incredible! I also got yesterday at the green market huge bouquets of basil and cilantro for $2 a piece, and just finished making pesto: I used a mixture of nuts I already had (almonds, cashews and pistachios), olive oil, garlic, sea salt and fresh ground pepper, with Parmiggiano for the basil pesto, and habañero pepper for the cilantro. I need to get freezer labels, because otherwise I will have some surprises! I love the summer, when I can preserve my own stuff! Cheaper, satisfying to make, and oh! so much tastier!
Elle*, who needs to bake some banana somethings, because I had to defrost some I had thrown into the freezer to make room for the pesto!
Oh my gosh, this pesto sounds fantastic...and what a bargain compared to what you pay for a little jar in the store. I've never made it, but I think I'm going to need to try. Do you know how long it will keep frozen?
Chancie
07-07-2010, 08:37 AM
Has anyone had any luck making fat free pesto? :wine:
femmennoir
07-07-2010, 09:14 AM
Oh my gosh, this pesto sounds fantastic...and what a bargain compared to what you pay for a little jar in the store. I've never made it, but I think I'm going to need to try. Do you know how long it will keep frozen?
It will keep up to 6 months, after that, it might not be the freshest, but could still be used in soups, stews, etc....
The cilantro one I just made up on the spot because I could not resist the beautiful cilantro...It might not last as long, but in any case, it will all be long gone after two or three months!
Elle*
femmennoir
07-07-2010, 09:17 AM
Has anyone had any luck making fat free pesto? :wine:
Chancie,
It might not be a traditional pesto, but you can freeze basil chopped very fine in your cuisinart with a little water, just enough to wet it, and add the nuts and cheese. Freeze in ice cube trays, then you can store in freezer bags.
Elle*
femmennoir
07-07-2010, 09:24 AM
And now about those frozen bananas! I always buy more than I can eat and since I am frugal, I throw them in the freezer before it's too late! But I am not a fan of banana bread, so usually they stay there until I get annoyed and put them in the compost!
So! I went to MarthaStewart.com (Love her), and of course, bingo! Banana/yogurt/blueberry popsicles!
Very easy, I had all the ingredients in the house: one and a half cup Greek yogurt and a cup blueberries, juice of one lemon, three tablespoons sugar, and of course, 1lb bananas. Blend it all in your trusted cuisinart, and voilà! I had bought on sale at Williams-Sonoma a popsicle maker (four years ago!) which I have never used, and so, presto! I licked the spoon it was so good!
Merci, Martha! Once again, you came to the rescue!
Elle*
P.S. I would strain yogurt a little if it were not Greek yogurt, because it makes the popsicles creamier and more sinful!
We found a blender on sale for $19, Greek yogurt on sale for $3, and cherries on sale for $2 a pound.
Smoooooothie time!!!!! :cheesy:
Ice cubes
Greek yogurt (honey flavored)
fresh Bing cherries
a little sugar
I didn't measure anything so this is just a guesstimate, but I think it was about six ounces of yogurt, a tablespoon of sugar, and somewhere between a quarter to a half a cup of cherry halves (after I pitted them). I used three ice cubes and that was one or two too many but I didn't care!
It works out to about $2 a smoothie, with lots of cherries leftover.
Made this today, loved it, so I thought I'd share - http://allrecipes.com/Recipe/Fresh-Pea-Soup/Detail.aspx
Oh, but I used frozen peas - it was still wonderful.
I am in love with simplicity :)
Ingredients
2 tablespoons butter
2 medium shallots, finely chopped
2 cups water
3 cups fresh shelled green peas
salt and pepper to taste
3 tablespoons whipping cream (optional)
Directions
Melt the butter in a heavy-bottomed saucepan over medium heat. Cook the shallots until soft and translucent, about 3 minutes. Pour in the water and peas, season to taste with salt and pepper. Increase the heat to medium-high, bring to a boil, then reduce heat to low, cover, and simmer until the peas are tender, 12 to 18 minutes.
Puree the peas in a blender or food processor in batches. Strain back into the saucepan, stir in the cream if using, and reheat. Season to taste with salt and pepper before serving.
Oops, probably ought to mention that I added some stock powder to the soup... and some rosemary that I had on hand.
Fancy
07-12-2010, 07:15 AM
Maybe a little off the topic, but I love grilling in the summer. When it's warm out, it's almost a must to get out of the stuffy kitchen and throw something on the fire outside. I delight in finding new things I like to grill, so here's what came out of this weekend....
* Corn on the cob - cooked - then cut off the cob
* Sliced long-ways and grilled zucchini - then cut into smaller pieces
* A dash of Montreal Steak seasoning
* Mix it all together and toss it in the fridge
* Toss in fresh - chopped up tomato just before eating it
It was simple, and my taste buds are smiling. :)
Maybe a little off the topic, but I love grilling in the summer. When it's warm out, it's almost a must to get out of the stuffy kitchen and throw something on the fire outside. I delight in finding new things I like to grill, so here's what came out of this weekend....
* Corn on the cob - cooked - then cut off the cob
* Sliced long-ways and grilled zucchini - then cut into smaller pieces
* A dash of Montreal Steak seasoning
* Mix it all together and toss it in the fridge
* Toss in fresh - chopped up tomato just before eating it
It was simple, and my taste buds are smiling. :)
Why would that be off topic? Sounds wonderful! I love the charry flavour grilling gives - there's nothing like it!
femmennoir
07-18-2010, 06:06 PM
Went to help some friends upstate with their garage sale on Saturday, and got a load of stuff very very cheap from them, including two full boxes of Mason jars with lids, and a vintage glass canning funnel, also quite a few stoneware molds for shortbread, cookie cutters, and 14 cookbooks in mint shape! Plus three huge boxes of yarn!!!!!!!!!!! OMG!
But the canning jars are so great since I have been the canning banshee! We are joining them again next Saturday with our own stuff to sell, to empty our storage a little! This will be fun! I love to go to garage sales, and I love to hold them!
Elle*
Not so frugal for us, because Maple syrup is almost $10 for a 500 ml bottle here in Australia. I wonder if it's cheaper for those of you who are closer to Canada? Anyway, I used maple flavoured syrup which was much cheaper, and still oh-so-good.
Maple butter
Cream about half a cup of butter. I used real butter (salted) because I just think nothing compares with the taste of real butter.
Slowly add maple syrup while creaming. I also added a couple of tablespoons of caster sugar (you could also use icing sugar, just as long as it's some kind of fine sugar. I added this just to add some "body" to it)
Stop when it tastes amazing. I think for me this was about 3/4 of a cup of maple syrup. I've looked up recipes and some use more maple syrup than butter, some use less - so I think in the end it's just a matter of personal taste.
Use as a spread on toast, or it would be absolutely awesome on freshly baked bread. Just need to take it out of the fridge for awhile beforehand because it's pretty hard, just like butter, when chilled.
I'm enjoying finding new things to make to serve to Kris on his morning toast.
WOW!! Elle, that's amazing! Congrats!
Urs, thanks for the maple butter recipe! I dunno about Canada, but in the US maple syrup is cheaper when you're closer to the east coast, because the sugaring states are in the northeast. I just paid $8 US for 8 oz--236 ml. Prices in Kansas are shockingly high and I suspect I could get it waaaay cheaper online.
*scurries off to amazon*
Ohhh yeah, online is way cheaper. 32 oz ORGANIC grade B syrup--the very best for baking is grade B; grade A isn't as strong--is about $20 US. :glasses: Oh, and you can subscribe! That drops the price and makes the shipping free. Wow, am I tempted! It would fit with Gryph's desire to eat more Native American foods, yanno? More maple, less sugar... ~heaven, I'm in heaven~ lol....
Coombs Family Farms 100% Pure Organic Maple Syrup Grade B, 32-Ounce Jug: Amazon.com: Grocery & Gourmet Food
Ooh, I'm surprised that it's still so expensive for you guys, Cath - even more expensive than it is for us!
I just love maple syrup, the flavour is gorgeous. I use it a lot in cooking, particularly as a substitute for honey because I don't care for honey too much.
I found a recipe for maple candy in my travels, but I don't have a candy thermometer, and maybe it's safer for our waistlines if I just don't go there anyway. Already flirting with disaster with the maple butter - lol...
Maybe I'll look online and see if there are cheaper options here in Australia too - I'm pretty sure Amazon wouldn't ship their maple syrup here.
Hi brayanaustin, welcome to the Planet and to the frugal gourmet thread!
femmennoir
07-30-2010, 05:02 AM
Aren't we being frugal these days? By the way I am looking for heirloom recipes for unusual pickles, chutneys and relishes! Any contributions? I have several dozens jars and I mean to fill them with summer delights to put some sun into my winter meals! I would like to find a great recipe for pear relish (used to have a fabulous one, still in storage with my stuff in California)...Summer is the perfect time to be frugal don't you think??
Elle*
JustJo
10-14-2010, 03:06 PM
Day before yesterday I baked two big roasting chickens....we had them for dinner with mashed potatoes and corn.
That night, I made the leftover breast meat into chicken salad (that's about 4 or 5 sandwiches or late night snacks for Scoote)...and the rest of the carcasses went into the soup pot to turn into stock.
Late night....separate the meat from the stock. Both into the fridge.
Today (cuz I was busy yesterday), I'm making a huge dutch oven full of my son's favorite cream of chicken and rice soup. We'll have it with biscuits tonight.
So...two chickens (big ones, I admit)....we'll get dinner for 4, all that chicken salad for Scoote, and probably 10 or 12 good bowls of soup.
Not bad for $12 (they were on sale) :)
Oh, that's lovely Jo!
Suash has finally come down to 99 cents a pound, so I have two in the fridge... but I can't cut them open! Sheesh! I guess Gryph and I will have to enjoy them when he has a day off and can cut them in half. Next Tuesday is supposed to be cold and rainy. They'll be really nice then!
my garden went sort of crazy with the viney types of veggies this year... so i made lots of pickles...
i just made simple fridge or freezer pickles... a little vinegar a little sugar and whatever else you may want for flavor... i used some celery seed. variety peppercorns. sweet onion rings. and jalepeno... tossed some cilantro in some to see what would happen... it was pretty good... of course... a lot of garlic too...
anyway.. not only did i pickle cukes... i also had lots of summer squash and zucchini so i made pickles with them too... i have to say... i really enjoyed them... hell... i am still enjoying them... it doesnt take long for them to set and they have been holding up really well still..
maybe had 5bucks total in about 3 gallons of pickles...
Hey kids!
I made this tonight, because the blog post I got it from (link below) kinda raved about it, and because we have to watch it until pay day, and because I had all of the ingredients at home already, and because it was quick and easy.
To be honest, I read it and was a bit iffy. I thought it might be a bit boring. It's not really the kind of dinner I usually put together. But it was really good and I'm going to get the ingredients to keep in the pantry for the next day when I'm too tired to really think about dinner or have to be frugal.
I'd say it fed the three of us for under $5.00.
P.S. I don't think I added quite as much water as the recipe said though. I just thought it might end up a bit soupy if I did.
Cavatappi with Sun-Dried Tomatoes and Cannellini Beans.
http://www.amateurgourmet.com/2007/04/the_dinner_im_a.html
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