Stretching Your Food Budget

Since 2009 I have really learned how to make by food budget stretch as far as it will go. Many recipes I have found on the internet, and from really vintage cookbooks or create my own. I usually change the recipe to what there is on hand in my pantry, freezer and refrigerator.

We usually spend less than $400.00 per month. Many months is is around $200.00. It all depends what is on sale. Shopping for items such as meats only on sale is a very important tip. Otherwise we could not afford to purchase meat. I will not pay over $2.50 a pound for meats. For example, once to twice a year we will splurge on hamburger at Sam's Club. I can find different cuts of pork for less than $1.99 and much less during the year. Chicken is a big staple for our home. On average I pay between .79 and .99 cents per pound.  Search the grocery store ads and see what they have on sale near your home.

The last couple of weeks I have made some yummy dinner dishes. Enjoy the photos.

Masa Cakes (Instead of tamales)

Pork Verde with Veggies poured over the masa cakes. They were quite tasty.

What will you make this week that only costs a few cents per serving? Give it a try and see what you can come up with.

Have a wonderful day in the Lord Jesus Christ.

Blessings,

Carol

Still no camera BUT, New Gluten Free Bread Recipe

Hi all, hoping your day was a great one. Today I made 3 different batches of bread. Actually one batch was bagels. Sorry to say that I still do not have a camera. Hoping soon. So, I thought I would share this wonderful millet oatmeal bread. Very yummy it is. My cravings for bread really came to a head today. I needed bread bad!! So, taking my ingredients out of the cupboard and the fridge, away I went. I found this recipe online but tweaked it a bit. Enjoy it to the fullest.



GLUTEN FREE MILLET OATMEAL BREAD RECIPE
1 1/2 cup Carol's flour Mix
1/2 cup certified gluten free oat flour (you can pulverize oats in a food processor to make oat flour)
3/4 cup millet flour
1/3 cup arrowroot starch* you can substitute cornstarch if you need to
1/3 cup sweet rice flour
1 Tablespoon xanthan gum
3 eggs
1 tsp apple cider vinegar
1 1/2 Tablespoon dried yeast
1 Tablespoon molasses
3 Tablespoons brown sugar
1 1/2 teaspoons salt
4 Tablespoons butter or butter substitute melted , or olive oil
1 1/4 cup warm water
DIRECTIONS:
Make sure all your dry ingredients (and eggs!) are at room temperature. Grease the bottom of a 10 inch loaf pan or two 8 inch pans. Heat the oven to 200 degrees and then turn off.Add all dry ingredients together, this includes the fast acting yeast.  In a separate medium bowl, mix eggs, molasses, vinegar, and melted butter together. Add the wet ingredients to the dry.  Then slowly add your water  to achieve the right consistency in your batter. Since different brands, flours, measuring techniques act different I do not recommend just  dumping in the rest of the water but adding gradually instead.  If you accidentally add too much water simply add a little flour until you achieve the dough consistency you are after. Put the dough in your prepared pan and place in oven to rise for about 1 – 1 1/2 hours in the warm oven or on top of the oven. You can put plastic wrap or a towel over the pan. Once the dough has risen to the top of the pan, bake the bread for 40 minutes at 350 degrees or until
Makes a delicious loaf of bread that is eaten in no time.  I would not refrigerate this bread ( it might get soggy), but I would slice and freeze it for later use.

Gluten Free Dumplings

As a child, my mom made chicken and dumplings. Just saying those words brings back wonderful memories. Choosing to completely stay away from gluten has been good for me. I wanted to find a simple recipe for gluten free dumplings to put in my chicken soup. Well, this is it. I tweaked it a little and it turned out wonderful. In fact, my family really liked it too. Hoping you will enjoy this also.

Blessings,

Carol

Dumplings
(Makes about 12 dumplings)

2 cups all-purpose gluten-free flour blend*
3 teaspoons baking powder
3/4 teaspoon salt
2 to 3 tablespoons minced fresh chives or other fresh herbs (optional)
2 tablespoonsoil
3/4 cup + 2 tablespoons milk of choice
1 large egg, beaten



Make the dumpling batter by sifting together flour, baking powder, and salt in a medium bowl. Add chopped chives or other fresh herbs. Add melted butter, milk and egg to the dry ingredients. Gently mix with a wooden spoon or fork until mixture is moist and comes together.  Do not overmix or dumplings will be too dense.


Drop dumpling batter into the simmering stew by heaping tablespoonfuls, over the surface of the stew. (Note that the dumplings will double in size as they cook.)  Cover and simmer until dumplings are cooked through, about 15 minutes.   Do not uncover and peek while the dumplings are cooking.  In order for the dumplings to be light and fluffy, they must steam, not boil. Uncovering the pan releases the steam. If after 15 minutes they are still not cooked through (use a toothpick or skewer to test) cover pan again, and cook for another 5 minutes.


* If all-purpose flour blend contains salt, do not add additional salt.  If blend does not contain xanthan or guar gum, add 1 teaspoon gum to the dry ingredients.

Recipe for Gluten Free Doughnuts

I have had to go back to complete gluten free. The holidays did me in. Too much gluten where I was not feeling well after Christmas. So, I am back on track and tried an amazing doughnut  recipe. As my daughter says, "It's a keeper and amazing!" My husband and son loved them too. Hoping those of you out in Internet land who are gluten free, will love this as much as my family does.

Blessings, 

Carol

My gluten free flour mix is 5 cups brown rice flour, 2 cups white rice flour and 2 cups tapioca flour (all mixed together.)

Amazing Gluten-Free Buttermilk Donuts / Doughnuts
2 eggs, beaten
2 cups buttermilk
1/4 cup butter, melted
5 cups gluten-free rice flour mix (see note)
1 cup sugar
1 teaspoon nutmeg
1/2 teaspoon cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons salt
2 teaspoons xanthan gum
1/2 cup sugar, set aside in a bowl
Directions:

1
Beat the eggs, buttermilk, and melted butter in a large bowl with a whisk.
2
Combine dry ingredients in a separate bowl. Fold slowly into the wet ingredients, mixing by hand with a wooden spoon. When the ingredients are mostly combined, use your hands to knead a few times to make sure the ingredients are fully incorporated.
3
Let the dough rest for 15 minutes. Sprinkle extra rice flour mix on your countertop or a large cutting board. Roll out dough to between 1/3 and 1/2 inch thick. If dough is sticky, work in more rice flour blend.
4
Heat 2-3 inches of canola oil in the bottom of a pot until very hot (375 degrees F).
5
Cut dough with doughnut cutter OR use a glass, biscuit cutter or jar with approximately 3-inch diameter to cut disks out of the dough and use the cap of the oil bottle to cut out the center hole.
6
Remaining dough scraps can be rolled into balls ("donut holes") and fried.
7
Carefully drop each doughnut in hot oil with fingers, being cautious not to splash oil. Cook until golden brown on both sides (just a few minutes). You will need to cook just a few at a time, but the cooking doesn't take long at all so this goes quickly.
8
Remove donuts from oil with a slotted spoon or spatula, and place on a plate lined with two layers of paper towel or brown paper to absorb oil. While still warm, roll each donut in the bowl of sugar to coat fully. Alternately, you may omit this step and apply a glaze at this time.
9
Serve while warm.