Tagged with " breakfast"

Day #5 of the NEWEST grocery challenge

Nov 16, 2011 by     4 Comments    Posted under: Blogroll, food, Grocery Challenge, saving money, Spain

November 16th, 2011~Wednesday

Today I’m going to use some of the canned beef (shredded) that I opened yesterday  and  make beef tacos. Thankfully I have corn and flour tortillas in the fridge.

I also will take out of the freezer a Ziploc baggie of re-fried beans I made a few weeks ago. When I cook my beans, I use the pressure cooker and do the whole kilo (2.2 lbs.) at once and then just divide and freeze. It costs so much less than the store-bought ready to eat ones and I can add the bacon and herbs all at once. Being from California, we really just can’t get ‘Mexican’ out of our system!

Breakfast:

I’m so glad that John will eat anything! I fixed him,eggs & toast, with the last wee bit of spaghetti. T he toast was from that same loaf of  dark bread I bought while in Germany last week.

 

Lunch:

Beef Tacos

Re-fried beans

Salad

Dinner:

Tonight it will be left over stir-fried rice from 2 days ago. Hopefully we can see an end to that!

I still haven’t spent anything at all  in these past 5 days.

Everyday is a victory on 3 fronts:

1.) I don’t spend money

2.) I reduce what is in my panty, freezer and fridge and

3.) I get  the pleasure of being a steward of our resources.

I’m working on a plan to use the last of the pesto in the fridge.  The jar is really about ¾ full! I have some pita bread in the fridge so this week I’ll be adding some ‘pita pizzas’ to the menu and pesto is nice spread on them instead of tomato sauce or paste. If anyone  has a good use for pesto, do let me know!

 

Fruit & Nut Baked Oatmeal

Jun 27, 2008 by     2 Comments    Posted under: recipes


1 3/4 cup milk

2 T butter

1 cup regular oatmeal

1/3 cup snipped dried apricots

1/3 cup dried cherries

1/3 cup golden raisins

5 T brown sugar

1/2 t vanilla

1/4 t salt

1/2 cup chopped walnuts or pecans

milk (optional)

1.) In a medium saucepan bring the 1 3/4 cups of milk and the butter to boiling. Slowly stir in oatmeal, apricots, cherries, raisins, 3 tablespoons of the brown sugar, the vanilla, and salt. Cook and stir for 1 minute. Pour into a lightly greased 1 1/2-quart casserole.

2.) Bake uncovered in a 350 degree oven for 15 minutes. Sprinkle with the remaining 2 tablespoons brown sugar and the nuts. Bake about 5 minutes more until bubbly. Cool slightly. If desired, serve the warm oatmeal with additional milk.

*I have used dried cranberries, regular raisins, and dried pineapple.

Old Fashioned Cream Scones

Apr 16, 2008 by     1 Comment     Posted under: Blogroll, recipes

Here’s an economical recipe I’ve been making for about 30 years. It’s a good solution for European style breakfasts and I also serve them at the 6:00pm “merienda” (snack).

Scones

2 cups unsifted regular all-purpose flour

3 teaspoons baking powder

2 tablespoons sugar

1/2 teaspoon salt

4 tablespoon butter or margarine

2 eggs, beaten

1/3 cup heavy cream

2 teaspoon sugar

In a bowl combine the flour, baking powder, 2 tablespoons sugar, and salt. With a fork, cut in the butter until mixture resembles fine crumbs. Stir in the eggs and cream to make a stiff dough.

Turn out onto a lightly floured board and knead lightly until dough sticks together. Divide into two parts. Roll each part out to make a circle about 6 inches in diameter and about 1 inch think. With a knife, cut each circle into quarters, making even wedges. Arrange on an ungreased baking sheet; about 1 inch apart. Sprinkle with the 2 teaspoons of sugar. Bake in a hot oven (400°) for 15 minutes or until golden brown. Serve immediately. Makes 8 scones

*I serve scones with butter, jam and clotted cream or whipped cream.

Clotted Cream:

2 cups pasteurized (not ultra-pasteurized) cream Set a coffee filter basket, lined with a filter, in a strainer, over a bowl. Pour the cream almost to the top of the filter. Refrigerate for 2 hours. The whey will sink to the bottom passing through the filter leaving a ring of clotted cream. Scrape this down with a rubber spatula and repeat every couple of hours until the mass reaches the consistency of soft cream cheese.
Preparation time: 5 minutes Ease of preparation: easy