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45 dollar menu

I am trying to update my spending skills in cooking and found the below that might be helpful to some folks here.   The link is at the bottom and it provides the calender menu,  shopping list, and daily work that should be put into it (which isn’t much)

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I’ve seen various places around the web claim that in an emergency you can feed your family for only $10 or $20 a week.  While I appreciate their intentions, I have noticed that they all assume you have certain supplies already on hand.  In my experience this isn’t always the case. Forty-five dollars will seem outrageously abundant to some, while it will seem miniscule to others.  It is the smallest amount I was able to come up with that will provide enough supplies to an empty kitchen to feed an entire family for a week.  The servings are ample and a few adjustments allow you to increase the quantities from 4 servings to 6.  Newly added nutritional information makes it clear that except for sodium, these recipes are nutritious and healthy.  They are low in fat and cholesterol, high in protein and rich in fiber.  To reduce the sodium you can use half as much salt and bouillon as called for in the recipes, and purchase store-brand reduced sodium canned vegetables instead of the regular variety. 

You may also want to take a look at the ebooks and resources provided by Living On A Dime - their ebooks are well worth the small fee they charge for all the money saving tips and ideas that you will get out of them. I usually make up the money I pay on the ebook within less than a week (often in one shopping trip) from purchase. Take a look and see for yourself at LivingOnADime.com.

http://www.hillbillyhousewife.com/45dollarmenu.pdf

How to make a garlic bread

Garlic bread

French bread (medium size n partially cut into pieces )
Butter 25g
garlic mash ½ tsp
salt pinch (to taste)

Method

Melt the butter then add salt and garlic together .
paste the mixture both the side bread with knife.
place in an preheated oven at 200 C for 12 minutes
serve hot with roast, chicken breast

variations

also sprinkle grated cheese between each loaf of bread and on top to make it a garlic bread with cheese

Easy Crepes

1 cup low-fat milk
1/2 cup all-purpose flour
3 large eggs
1 pinch salt
In a medium mixing bowl, mix together all ingredients until will blended and smooth.

In a large, lightly-greased frying pan over medium-high heat, dollop the batter in 1/3 cup portions. Tilt the pan in circular motion to spread the batter.

Cook until bottom is lightly browned. Flip and cook the other site.

Fill them with whatever you want. I usually use fresh ripe mangoes and banana drizzled with chocolate syrup and with a scoop of vanilla ice cream.

Chicken Tinola

2 tablespoons of cooking oil
4 cloves of crushed garlic
1 tablespoon of diced ginger
1/2 cup of chopped onion
1 kilo of cut chicken
1 tablespoon of fish sauce
10 cups of rice water
1 small green papaya, sliced 1/3″ thick
1 cup of pepper leaves
Pinch of salt

1. Fry the garlic in hot cooking oil until brown. Add the ginger and the chopped onions.
2. Add the chicken and season with the fish sauce. Cover and simmer for five minutes.
3. Add the rice water, simmer until chicken is tender.
4. Add sliced papaya and cook until papaya is tender.
5. Season with salt. Add pepper leaves.

Classic BBQ Chicken

1 cut up chicken fryer
1 cup of ketchup
12 ounces of regular Coke
Pinch of black pepper
1 tablespoon of garlic powder

1. Combine Coke, ketchup, pepper and garlic powder as a marinade.
2. Place the chicken in the marinate and refrigerate for 2 to 4 hours.
3. Cook on a BBQ grill until meat starts to separate from the bone.

Some cooking tips, part 3

Here are some cooking tips I compiled through the years:

1. Store cereals and crackers in the freezer to let them stay crisp for a longer time.
2. Poke the chicken with fork before frying for a better cook.
3. Boil the chicken first before frying to prevent bloody bones in fried chicken.
4. Store catsup inside the refrigerator for a better taste.
5. Make sure oil is hot enough before putting fresh fish in the skillet to prevent sticking of fish skin.
6. Use a half butter, half oil mixture for a more flavorful dish.

Ranch Noodles

Ingredients:

1 bag of wide egg noodles
3/4 cup mushrooms, sliced
2 TBS margarine
4 TBS chopped sweet onion
salt to taste
black pepper to taste
1 cup Buttermilk Ranch dressing

Directions:

Cook noodles and drain. Saute mushrooms and onions in margarine. Combine noodles, mushrooms and onions in a bowl. Blend well. Add salt and black pepper. Mix in Buttermilk Ranch dressing and stir well. May be served warm or cold.

Muffins 101

Here’s how to make a basic muffin

You will need:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup sugar
1 egg
1 cup milk
3 tablespoons oil

Procedure:
1. Preheat oven to 425 F. Grease a 12-hole muffin pan.
2. Sift dry ingredients together.
3. In a bowl, beat egg lightly with a fork. Stir in milk and oil. Add sifted dry ingredients. Pour into muffin pan.
4. Bake for 20 minutes or until golden brown.

* for variations:
Raisin muffins - add 1 cup raisin to the batter
Blueberry muffins - add 1 cup blueberries to batter
Date-Nut muffins - add 1/2 cup dates (chopped) and 1/2 cup walnuts (chopped) to batter.

The Best chicken empanada (stuffed pastry)

Ingredients

For the filling:
1/4 cup butter
2 cloves garlic, minced
1 small onion, finely chopped
1/2 kilo chicken breast, boiled and flaked
1 small carrot, cubed
1/4 cup red bell pepper, cubed
1/4 kilo potatoes, cubed and fried
1/2 cup condensed cream of mushroom soup
1/2 cup water

For the crust:
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1/2 cup butter
1 egg
1/4 cup water
eggwash

Procedure

To prepare the filling:
1. In a skillet, heat butter then saute garlic and onions. Add flaked chicken, carrots, red bell pepper and potatoes. Stir-fry for a few minutes. Pour in the soup and water. Cook until thick. Set aside to cool.
2. Preheat oven to 350 F. Prepare 2 baking sheets.

To prepare crust:
1. In a bowl, combine the flour, sugar and salt. Cut in the butter until the mixture is mealy. Add the egg and enough water to form a ball of dough. Let the dough rest for a few minutes.
2. Roll out the dough to 1/4 inch thick then cut into 4×5 inch rectangles. Place about 3 tablespoons of the filling at the center of each dough. Fold and crimp the edges to seal. Place empanadas on baking sheets. Brush with eggwash. Bake until golden brown.

My favorite Brazo de Mercedes

Ingredients for the meringue:
10 eggwhites
1 teaspoon cream of tartar
1 cup sugar
1 teaspoon vanilla

Ingredients for the filling:
10 eggyolks
1 can condensed milk
1 teaspoon vanilla

Procedure:
1. Preheat oven to 250 F. Grease, line and grease again a 14×14 inch brazo pan. Set aside.
2. In a bowl, beat eggwhites until frothy. Add cream of tartar and beat until soft peaks form. Add sugar gradually and continue beating until stiff but not dry. Fold in the vanilla. Spread meringue on prepared pan. Bake in the preheated oven for 30 minutes or until set.
3. In a double boiler, combine all the ingredients for the filling and cook until thick.
4. Prepare a sheet of brown paper and sprinkle with confectioners’ sugar. Invert baked meringue on the brown paper. Spread the filling over it. Roll tightly. Dust with more confectioners’ sugar.

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