Yesterday in the kitchen freezer, I did a little inventory and found several packages of pepperoni. I generally buy this in bulk and divide in packages enough for 2 pizzas. This will work in nicely with my menu for today. Man! it feels so good to use up what I have!
Fried potato patties (using the leftover mashed potatoes we had earlier this week).
1 fried egg
Lunch will be:
Bean & cheese burritos (using the Gouda cheese I have + the leftover re-fried beans from yesterday + the flour tortillas I have in the fridge)
Mexican rice I can whip up in a flash with the plain rice in the fridge. I actually made enough rice for 3 meals at the beginning of the week:
- rice for the stir-fry
- rice for the Mexican side dish
- rice for the rice crust I will make for the quiche I’ll serve to house-guests on Saturday morning.
pita bread pizzas- using the pesto I have in the fridge, pita bread, pepperoni & cheese. I also have some dried mushrooms I will re-hydrate to add.
I’m staying encouraged and have not spent ANY money on food these past 6 days. Wonderful!
I opened the last box of non-fat milk today. When it’s gone, I’ll use the dried milk I have. We still have about 8 boxes of the whole milk (which I don’t drink). I have my entertainment budget of 25€ or…or $33.75 to spend for our Thanksgiving meal. What does it cost to put on such a meal in the USA?
Here’s a shot of my very full refrigerator!This week will be dedicated to emptying it the best I can. We have pizza, carrot/butternut soup, beef fried rice, lots of veggies, plain rice & more. The eggs I’m saving for the guests we have coming this week. Remember that my… Read more »
Today is a big day for me in the kitchen. Making pizza for 25 is going to be a ton of work, but I’ll begin the chopping and shredding early in the day. I’ll start the dough and get that in the fridge early on. It’s going to be a lot of fun. I’m not using the grocery $ for this, but instead my personal allowance. That was I can stay on track with my saving for the upcoming trip to Germany in 2012.
Here’s my menu for today:
John: Corn muffins, egg, & leftovers
Bobbie: 2 kiwi’s
We’re having all the LEFTOVERS in the fridge… including the soups, and stir fry.
Pizza, salad & cake… this is what I’m serving for our guests but we’ll probably skip the cake.
At the beginning of each month I make an internet order for groceries to be delivered to me at the house. It saves me several hours of my time and only costs 6€ for the delivery, which is what I would spend on gas to go to the same market. Time & money… I’m all about saving both.
I mentioned at the beginning of the week… Read more »
* If you want it to really taste like Pizza Hut dough, you should make it in the morning and refrigerate (with plastic wrap over it) make sure to punch down as needed during the day.
3/4 cup warm water ( 105°-115°F)
1 ¼ teaspoons yeast
1Tablespoon of sugar
2 ¼ cups of flour
1 ½ teaspoons salt
1 ½ Tablespoons of olive oil
Combine water, sugar and yeast in a bowl, stir and let set for about 5 mins or until it bubbles or foams. If it doesn’t, throw it out and start over.
Add the flour and salt gradually incorporating it into the yeast mixture, add oil. Knead until there is a smooth texture, about 10 minutes.
At this point you rub it with additional olive oil to rest for about 20 minuets, then stretch it on your pizza pan. This will make 2 thin crust or 1 think crust, or 6 mini’s.
Bake at your hottest oven setting and DO PREHEAT! Make sure your oven it VERY hot!
I have tried lots of sauces, but like plain tomato paste and then I sprinkle basil on it. Or a pesto is good too.
~You can bake a bunch and freeze them, then add toppings.
~I like to reheat or even finish it off in a hot skillet to crisp up the bottom… but I also have a clay pan (rectangular… and I will turn it upside down and bake on that) I will let you know how that works. I am going to try it anyway. If you have a stone, use it!