Christine Dabney > wrote in
:


Being broke sucks *and* blows :-(

Last time I was broke was about 26 odd years ago, and I swore to myself
then that I'd never get that way again.


> Got recipes, ideas, etc? Anyone want to play this "game" of seeing how
> far we can stretch our food dollars, and our pantries? This isn't
> really a game for me..as I am really short on available cash right
> now....
>
> I will go through my pantry in the next day..and see what I have
> already... That includes my freezer. I need to fix foods that I can
> take to work as well to eat for my lunches.


Our ideas are only going to be helpful once we know what's in your
cupboard, and freezer :-)

But if things get tooooooo bad, go and see your local chapter of Lions
International, they will help you out with a food voucher.

--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

On Mon, 10 Jul 2006 22:31:28 -0700, Christine Dabney
> wrote:

>Soo..I am pretty much cooking from the pantry for the next month or
>so...and hoping to buy just small amounts of things from the market.
>Mainly fresh in season veggies, as they tend to be cheaper. I am
>thinking of not much meat...or if there is meat or poultry..it will be
>cheap. I do persue the sales circulars, and generally only buy what is
>on sale.
>
>My predicament is this. I need all of this to be healthy...and not
>heavily carb laden, as in pasta, etc. Grains are okay, so are beans.
>They seem to be a part of a really healthy diet. And above all, it
>needs to be cheap.

Does this fit the bill?

* Exported from MasterCook *

Greek Barley Salad

Recipe By :adapted by Damsel
Serving Size : 0 Preparation Time :0:00
Categories : Salads and Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups chicken broth
1 cup pearl barley
1/2 medium red bell pepper -- cut in thin strips
2 whole green onions -- thinly sliced
2 Roma tomatoes -- cut in eighths
1/2 cup pitted black olives -- sliced
4 cups romaine lettuce -- torn
---Dressing---
3 tablespoons olive oil
3 tablespoons lemon juice
1 garlic clove -- pressed
1/2 teaspoon dried oregano
1/4 teaspoon salt
fresh ground black pepper -- to taste
1/2 cup feta cheese -- crumbled

Combine chicken broth and barley. Bring to a boil, cover, and simmer
for 40 minutes until tender. Refrigerate until cool. Prepare
vegetables and place into a large salad bowl. Add cooled barley. Whisk
dressing ingredients together. Drizzle dressing on top, and toss. Top
with feta cheese.

Cuisine:
"Greek"
Source:
"Alberta Barley Commission"
- - - - - - - - - - - - - - - - -

You might enjoy this one, too.

* Exported from MasterCook *

Bulgur Pecan Salad

Recipe By :adapted by Damsel
Serving Size : 2 Preparation Time :0:30
Categories : Salads and Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup bulgur -- medium or coarse
1 teaspoon salt
2 cups boiling water
1/2 cup pecan halves
2 small Roma tomatoes -- seeded and chopped
1/4 cucumber, English
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon honey
1/2 teaspoon cinnamon
1/2 teaspoon cumin powder
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper -- freshly ground
1/2 teaspoon salt
2 tablespoons fresh dill weed -- chopped
2 cups lettuce leaves -- torn

In a medium bowl combine bulgur, 1 teaspoon salt, and water. Let
bulgur soak, uncovered, until softened, 20 to 25 minutes.

While bulgur is soaking, in a dry small heavy skillet toast pecans
over moderately low heat, shaking skillet frequently, until a shade
darker, 4 to 5 minutes. Cool pecans and chop. Seed tomato and chop.
Chop cucumber.

In a small bowl whisk together oil, lemon juice, honey, spices,
pepper, and remaining 1/2 teaspoon salt, until emulsified. Drain
bulgur in a sieve and press out any excess water. Return to bowl and
add tomatoes, cucumber, pecans, and dill. Drizzle with dressing and
toss well. Divide greens between 2 plates and top with bulgur mixture.
Source:
"Gourmet's Quick Kitchen"
Copyright:
"August 1999"

Christine wrote:

> I am broke, and will be for a month or so, mostly due to the cost of
> getting my furniture here to NM. I make a good salary as an RN, but
> I am shelling out a lot of money to get my stuff here.
<snip>
> Got recipes, ideas, etc? Anyone want to play this "game" of seeing how
> far we can stretch our food dollars, and our pantries? This isn't
> really a game for me..as I am really short on available cash right
> now....

Here's one that I like. There *is* a recipe for this in Julie Sahni's
_World-of-the-East Vegetarian Cooking_, but I'm at work right now so I can't
dig it up. (If YOU have that cookbook in your colossal cooking library,
maybe you can find it for yourself.)

Basically, the recipe goes like this: Soak dried black-eyed peas for
several hours, until the skins loosen. Rub them in a towel to remove the
skins.

Combine skinned peas, garlic, cilantro, turmeric, salt, and pepper in a food
processor and whirl until you have a slightly coarse paste. Heat a nonstick
skillet over medium-high heat, add a couple teaspoons of oil, and put a
spoonful of the bean batter into the pan. Using a spiraling-out motion with
the back of a spoon on the batter, form the batter into a pancake. Cook
until the underside of the pancake turns a reddish-brown color. Flip, using
whatever technique you like. (I like tossing the pancake in the air, but I
suppose a spatula would work almost as well.) Cook the other side until
it's also reddish-brown.

Continue making pancakes until you've used up all the batter.

Serve hot or at room temperature with yogurt or whatever happens to be your
condiment of choice.

Bob

Hiya folks,

I am broke, and will be for a month or so, mostly due to the cost of
getting my furniture here to NM. I make a good salary as an RN, but
I am shelling out a lot of money to get my stuff here.

Soo..I am pretty much cooking from the pantry for the next month or
so...and hoping to buy just small amounts of things from the market.
Mainly fresh in season veggies, as they tend to be cheaper. I am
thinking of not much meat...or if there is meat or poultry..it will be
cheap. I do persue the sales circulars, and generally only buy what is
on sale.

My predicament is this. I need all of this to be healthy...and not
heavily carb laden, as in pasta, etc. Grains are okay, so are beans.
They seem to be a part of a really healthy diet. And above all, it
needs to be cheap.

I know there are others in this newsgroup that are in the same
situation... I am hoping we can get some good ideas on how to make it
through the next few months...not to mention to find some really good
foods, recipes that will stand the test of time.

Got recipes, ideas, etc? Anyone want to play this "game" of seeing how
far we can stretch our food dollars, and our pantries? This isn't
really a game for me..as I am really short on available cash right
now....

I will go through my pantry in the next day..and see what I have
already... That includes my freezer. I need to fix foods that I can
take to work as well to eat for my lunches.

Christine

On Mon, 10 Jul 2006 23:50:28 -0500, Damsel in dis Dress
> wrote:

>Does this fit the bill?

Oooh..yeah...
I might have most of the ingredients..... except for feta. That is
the type of stuff I think will work.

And it will stretch things.... I think.

Christine, copying recipe

On 10 Jul 2006 23:57:02 -0500, "Bob Terwilliger"
> wrote:

>Here's one that I like. There *is* a recipe for this in Julie Sahni's
>_World-of-the-East Vegetarian Cooking_, but I'm at work right now so I can't
>dig it up. (If YOU have that cookbook in your colossal cooking library,
>maybe you can find it for yourself.)

Unfortunately that book is in storage now.

But it looks good. You guys are right on with the ideas. These are
mostly pantry food recipes, which I like.

Christine

On 10 Jul 2006 23:57:02 -0500, "Bob Terwilliger"
> wrote:

>Combine skinned peas, garlic, cilantro, turmeric, salt, and pepper in a food
>processor and whirl until you have a slightly coarse paste

One thing I do have in my pantry is a ton of spices/herbs. That
helps.

And I have beans: Cannelini, black-eye peas, azuki beans, black beans,
great northern beans, and garbanzos.

I have a ton of canned coconut milk too, right now. One dish I am
making is a tofu curry with coconut milk. I have all the ingredients
for it. Tofu happens to be something I like now and then, and it is a
relatively cheap protein.

However, even with making this..I still have coconut milk on the
shelves..probably a few more cans. Any ideas?

I have chicken parts in the freezer....2 packets (6 each) of frozen
thighs. And one packet (4 half breasts, maybe 6) of boneless breasts.
A very small package of ground beef..maybe a half pound or less.

And the leftover Smithfield ham chunk from the southern Cal cook-in.

As to veggies: I got an eggplant today at the market: they were 77
cents each. I have designs on that already: an eggplant and white
bean gratin from the Greens cookbook. I have all the ingredients
for this...

I have hulled barley in the freezer... I have Israeli couscous here
too...but I am going lightly on that...as it is sort of carb heavy.
But oh so good.

If need be..even though I am losing weight, I will eat the heavier
carb stuff..although I want to try to stay away from those things. I
have rices here too.

I also have eggs. And plenty of ginger and garlic. And onions. No
potatoes. A few cans of canned tomatoes. I have chicken broth in
the freezer.

I have Parmesan too....and some rapidly aging smoked gouda. And some
blue cheese..I think Danish blue, or something like that. I was
going to use that for a salad..but it could be used for something else
too.

I want to stay within my budget these next few weeks...If I buy
stuff..it has to stretch to the limit.

Christine, still thinking about what she has in her pantry...

Christine wrote:

> One thing I do have in my pantry is a ton of spices/herbs. That
> helps.
>
> And I have beans: Cannelini, black-eye peas, azuki beans, black beans,
> great northern beans, and garbanzos.
>
> I have a ton of canned coconut milk too, right now. One dish I am
> making is a tofu curry with coconut milk. I have all the ingredients
> for it. Tofu happens to be something I like now and then, and it is a
> relatively cheap protein.
>
> However, even with making this..I still have coconut milk on the
> shelves..probably a few more cans. Any ideas?
>
> I have chicken parts in the freezer....2 packets (6 each) of frozen
> thighs. And one packet (4 half breasts, maybe 6) of boneless breasts.
> A very small package of ground beef..maybe a half pound or less.
>
> And the leftover Smithfield ham chunk from the southern Cal cook-in.
>
> As to veggies: I got an eggplant today at the market: they were 77
> cents each. I have designs on that already: an eggplant and white
> bean gratin from the Greens cookbook. I have all the ingredients
> for this...
>
> I have hulled barley in the freezer... I have Israeli couscous here
> too...but I am going lightly on that...as it is sort of carb heavy.
> But oh so good.
>
> If need be..even though I am losing weight, I will eat the heavier
> carb stuff..although I want to try to stay away from those things. I
> have rices here too.
>
> I also have eggs. And plenty of ginger and garlic. And onions. No
> potatoes. A few cans of canned tomatoes. I have chicken broth in
> the freezer.
>
> I have Parmesan too....and some rapidly aging smoked gouda. And some
> blue cheese..I think Danish blue, or something like that. I was
> going to use that for a salad..but it could be used for something else
> too.


As a starting point, let's define two chicken thighs as "a serving." Thaw
out one of the packets of chicken thighs.

IMPROVISED RECIPE #1: Preheat oven to 325°F. With two of the thighs, cut a
slit in the side all the way to the bone. Put some of the smoked gouda in
there. Using your fingers, gently pull the chicken skin away from the
fattest part of the chicken thigh. Mix some dried sage and cracked black
pepper and sprinkle it between the chicken skin and the meat. Cut some very
thin slices of ham and put it in with the spices. Lay the chicken skin back
over. Sprinkle rather generously with coarse salt. Roast for about 45
minutes, or until juices run clear when the chicken is pierced. This would
be good with risotto, but maybe that's too high-carb for you.

IMPROVISED RECIPE #2: Put a can of coconut milk in the refrigerator. After
chilling for a couple hours, you'll find that when you open the can there'll
be a layer of richer coconut milk on top. Spoon off that richer coconut
milk, while reserving the thinner stuff. While the coconut milk is
chilling, cut the meat from two chicken thighs off the bone. Cut an onion
into chunks and put it into a food processor and purée. (Adding a bit of
water helps to make it smooth.) Put the onion purée into a bowl. Mash or
purée some ginger and garlic, put that into a bowl as well. When you've
separated the coconut milk, put a tablespoon of oil (something with a fairly
high smoking point) into a fairly large shallow pan. Heat until the oil is
shimmering, then add the onion purée. Cook for about 20 seconds. Put the
rich coconut milk into the pan with the onion purée. Heat to boiling and
then add whatever curry powder you like. (Madras curry powder would work
particularly well.) Cook and stir over medium-high heat until the spices
become very fragrant. Add the thin coconut milk and the chicken. (You can
add the bones for extra flavor; just take them out before serving.) Bring
to a simmer, then lower the heat to maintain the dish at a simmer. Cook for
about 30 minutes. This would go well with basmati rice, but if you're
low-carbing it, you can eat the curry by itself.

IMPROVISED RECIPE #3: Cut up an onion. Put a tablespoon of olive oil into a
skillet and heat over medium-high heat until the oil is shimmering. Sprinkle
two chicken thighs with salt. Add them to the oil, skin-side down. Cook for
five minutes. While the five minutes are ticking away, slice a clove of
garlic. At the five-minute point, turn the chicken thighs over and add the
onion to the pan. (If you want to cut down on fat, you can pull the chicken
skin off and discard it at this point.) Cook for another five minutes.
Lower the heat to medium and add the garlic to the pan. Cook another five
minutes, then raise the heat to medium high, wait a minute or so, and add a
splash of chicken broth to deglaze the pan. Scrape the bottom of the pan
well to loosen the fond. (A wooden spoon works well for that.) Add a can of
tomatoes, a can of garbanzo beans, a teaspoon of dried oregano, a
half-teaspoon of turmeric, and a quarter-teaspoon of cinnamon. (If the
tomatoes are whole, squash them with your hands before putting them into the
pan.) Sprinkle with salt, pepper, and a pinch of sugar, and stir to combine
everything. Reduce heat to low and simmer for about half an hour, stirring
to keep the sauce from sticking. If the sauce gets too thick, add chicken
broth to thin it. Stir some parsley (fresh or dried) into a cup of plain
yogurt; you want to stir thoroughly to make the yogurt liquid. When the
chicken is cooked, remove it from the heat and stir in the yogurt. If you
don't want to take the chicken broth out of the freezer, a weak mixture of
vinegar and water or verjus and water would also work well as a
deglazing/thinning liquid. You might want to add a bit more sugar in that
case. And if you don't want to buy the yogurt, you can omit it, though it
really does add something to the dish. This would be good with Israeli
couscous, but the pairing isn't MANDATORY.


Bob

Before me or anybody else can suggest a low budget diet for you, we should
know what type of body you have. If you are a 400 lb blimp or a 85 lb
anorexia sufferer, your food requirements will be different. Describe
yourself in terms of popular female personalities.

F.J.

I love this question. Basically, I cook healthy and cheap most of the time
and so I hope these suggestions will be helpful:

* salad of cooked rice + kidney beans, tomatoes, spring onions, parsley,
lemon juice, olive oil
* pasta sauce: vegetarian tomato based sauces (I go through many cans)
* pea soup from frozen peas, veggie stock, with some onion and mint.
Optional: adding leftover lettuce (most kinds work). Another option: adding
cream or milk. Puree the thing, serve with bread or as a starter
* lentil salad: cook green or brwon lentils, drain, add cider vinegar to
taste, let marinate until cool. Then add lots of cilantro, spring onions,
maybe zucchini, dress with thick yoghurt with some s+p.
* beef barley soup (cook lots to get the price per serving down, freeze
elftovers)
* pasta sauce: peas, ham, cream (or a low-fat bechamel). Add parsley
* stew tomatoes, make some space in the middle and poach an egg in the
there. Use italian or arabic flavorings
* frittatas or spanish tortilla de patatas
* puttanesca sauce for pasta
* oven baked potatoes served with chicken in a low-fat sauce
* moroccan chicken tajine with lemons and olives
* tabbouleh (bulgur salad, add as many leafy herbs and veggies as you like).
Maybe serve of with some white fish or salmon.


If you want more details on any of tehse dishes, let me know. i rarely use
actual recipes, but I can give you some info nonetheless.

> I have Parmesan too....and some rapidly aging smoked gouda.

The gouda could be made into a sauce for broccoli or cauliflower, maybe?

"fudge" > schreef in bericht
...
>
> Before me or anybody else can suggest a low budget diet for you, we should
> know what type of body you have. If you are a 400 lb blimp or a 85 lb
> anorexia sufferer, your food requirements will be different. Describe
> yourself in terms of popular female personalities.
>
> F.J.
>
Geez, and what are *you* wearing?

"Bob Terwilliger" > wrote in message
...
<snip>
>
> IMPROVISED RECIPE #2: Put a can of coconut milk in the refrigerator. After
> chilling for a couple hours, you'll find that when you open the can
> there'll be a layer of richer coconut milk on top. Spoon off that richer
> coconut milk, while reserving the thinner stuff. While the coconut milk
> is chilling, cut the meat from two chicken thighs off the bone. Cut an
> onion into chunks and put it into a food processor and purée. (Adding a
> bit of water helps to make it smooth.) Put the onion purée into a bowl.
> Mash or purée some ginger and garlic, put that into a bowl as well. When
> you've separated the coconut milk, put a tablespoon of oil (something with
> a fairly high smoking point) into a fairly large shallow pan. Heat until
> the oil is shimmering, then add the onion purée. Cook for about 20
> seconds. Put the rich coconut milk into the pan with the onion purée.
> Heat to boiling and then add whatever curry powder you like. (Madras curry
> powder would work particularly well.) Cook and stir over medium-high heat
> until the spices become very fragrant. Add the thin coconut milk and the
> chicken. (You can add the bones for extra flavor; just take them out
> before serving.) Bring to a simmer, then lower the heat to maintain the
> dish at a simmer. Cook for about 30 minutes. This would go well with
> basmati rice, but if you're low-carbing it, you can eat the curry by
> itself.

I know this is weird, but when I was severely cutting back carbs, I would
eat curries over sauteed slivvered cabbage.

<snip>

TammyM

>>
> Geez, and what are *you* wearing?

Flip flops and a body wrap made out of a flanelette bed sheet. As I type, I
am consuming a homespun roast chicken dinner with Yukon Gold potatoes and a
thyme stuffing all washed down with some vintage raspberry wine. Desert is
fresh blueberries. And you......?

F.J.

On Tue, 11 Jul 2006 09:59:41 -0700, "TammyM" >
wrote:

>I know this is weird, but when I was severely cutting back carbs, I would
>eat curries over sauteed slivvered cabbage.

Cabbage is great! Cole slaw, sauteed in butter and olive oil with
salt and pepper, in soup ... loves my cabbage!

Carol

On Tue, 11 Jul 2006 09:57:11 -0400, "fudge"
> wrote:

>Before me or anybody else can suggest a low budget diet for you, we should
>know what type of body you have. If you are a 400 lb blimp or a 85 lb
>anorexia sufferer, your food requirements will be different. Describe
>yourself in terms of popular female personalities.

Is it possible to be more rude and degrading? Obviously, she's not
anorexic, because she wants to EAT. Healthy food is healthy food, no
matter what your size.

Where are your suggestions?

Carol

Christine Dabney

>My predicament is this. I need all of this to be healthy...and not
>heavily carb laden, as in pasta, etc. Grains are okay, so are beans.
>They seem to be a part of a really healthy diet. And above all, it
>needs to be cheap.

Last I checked, whole wheat (including whole wheat pasta)
has one of the largest protein percentages relative to
total calories of any grain. Much more so than rice (even
brown rice) or corn.

Steve

"Damsel in dis Dress" > wrote in message
...
> On Tue, 11 Jul 2006 09:57:11 -0400, "fudge"
> > wrote:
>
>>Before me or anybody else can suggest a low budget diet for you, we should
>>know what type of body you have. If you are a 400 lb blimp or a 85 lb
>>anorexia sufferer, your food requirements will be different. Describe
>>yourself in terms of popular female personalities.
>
> Is it possible to be more rude and degrading? Obviously, she's not
> anorexic, because she wants to EAT. Healthy food is healthy food, no
> matter what your size.
>
> Where are your suggestions?
>
> Carol

Not trying to be rude or degrading rather trying to acertain her body type.
If this person went to a doctor or dietician, her physical appearance,
amongst other factors, would determine what type of diet a medical pro would
recommend. There is healthy food for a fat person and there is healthy food
for a skinny person.

Q.E.D.

F.J.

fudge wrote:
There is healthy food for a fat person and there is healthy food
> for a skinny person.

Do they differ?

Christine Dabney > wrote:
>Hiya folks,
>
>I am broke, and will be for a month or so, mostly due to the cost of
>getting my furniture here to NM. I make a good salary as an RN, but
>I am shelling out a lot of money to get my stuff here.
>
>Soo..I am pretty much cooking from the pantry for the next month or
>so...and hoping to buy just small amounts of things from the market.
>Mainly fresh in season veggies, as they tend to be cheaper. I am
>thinking of not much meat...or if there is meat or poultry..it will be
>cheap. I do persue the sales circulars, and generally only buy what is
>on sale.

If you can manage it, go to several markets and frequently.

Increase your statistical chance of being the one to snag
an unusual lagniappe from the meat case.

Recently I've been falling on ridiculous deals. $0.99 pork
sirloin roast. $2.99 sockeye salmon. Nothing at all
wrong with them, and no "special" stickers of any kind,
and no way was it advertised. And maybe not even intended.
Just in there among the rest of the regularly-priced stuff,
there's one or two packages with an unbelievable number
on it.

Even without that, there's often a "Manager's Special"
meaning a package that's on or a day past its sell-by
date. Never had an occasion where one of those was
noticeably less fresh than things still in my fridge.
If I'm not married to my dinner plans, it's right on
time for that purchase.

In general, round steak and unsplit leg quarters are
the best deals. Round steak is also the healthiest
beef, so you get double bonus points.

>My predicament is this. I need all of this to be healthy...and not
>heavily carb laden, as in pasta, etc. Grains are okay, so are beans.
>They seem to be a part of a really healthy diet. And above all, it
>needs to be cheap.

Pasta in moderation, as in 2 oz dry per serving, is
too much? And I know we're all food snobs, but really,
the store brand pasta is only a tiny bit less tasty than
the expensive rustic imported stuff, and way cheaper.
If your store has it in the bulk-bin section, they
might as well label it "free food".

Rice is probably your best starch value, but if your
issue is carbs, it's even worse than pasta. Wild rice
is more work, and better fiber, but it's still got
rice in it, so, same carbo load.

Those, bread, and potatoes, are my usual starches.
I don't do beans, so I can't help there.

>I know there are others in this newsgroup that are in the same
>situation...

I just refuse to give the ever-more-conglomerating
supermarket industry any pennies they don't deserve if I
can help it. So I shop cheap.

>I am hoping we can get some good ideas on how to make it
>through the next few months...not to mention to find some really good
>foods, recipes that will stand the test of time.

Stone soup.

Or go southwest. Corn, beans, and squash. Use up those
funny bottles of hot sauce you have in the back of the
fridge.

"Kid food" too. Peanut butter, hot dogs, etc.

>Got recipes, ideas, etc? Anyone want to play this "game" of seeing how
>far we can stretch our food dollars, and our pantries? This isn't
>really a game for me..as I am really short on available cash right
>now....

Talk to your employer. Explain that because they didn't
pay relo, you're in a corner. See if you can get a
small advance against your next two or three paychecks.
Doesn't have to be much. Home cooking is basically cheap,
even when you're not getting the scratch-and-dent food.
A few hundred or a thousand dollars would get you off
the floor now, and only take a few dollars out of your
pay, hopefully at no interest. But remind them that they
put you in this position (and don't let them pull that
"you didn't have to take the job" stuff; they know full
well that they take unfair advantage of all employees).

>I will go through my pantry in the next day..and see what I have
>already... That includes my freezer. I need to fix foods that I can
>take to work as well to eat for my lunches.

One more point: dieting is cheapening. A girl your height
needs about 1500 calories a day. 4 meals a day with 3
oz lean meat, an equal volume portion of starchy carbs,
and about twice that in fibrous carbs (veggies).

Note that the words "cheese" and "cream" don't appear
in the above system. Sugary stuff is right out. Where
necessary, a couple of drops of olive oil can be used on
a sticky pan. Otherwise, even lean meat brings enough
fat with it to cook.

That kind of portion control will immediately lead to
a lower food expense. You can get three meals out of
a chicken breast, e.g.; and if you buy the ice-glazed
frozen bagged ones, you can get them pretty cheap.

Invest in a multivitamin and a calcium supplement.
Overloading by a few dozen percent on your essential
dailies by pill is far easier than trying to ride the
numbers in your food choices, and works out to about
20 cents per day.

--Blair

Bob Terwilliger > wrote:
>As a starting point, let's define two chicken thighs as "a serving."

You mean "one".

One thigh is 3-4 oz, and fatty at that.

Unless you bone and skin it. Then one would be a bit
light, and two would be a bit heavy. But the fat content
goes way down. And it's still tasty dark meat.

Other than that, those recipes sounded goooooood.

--Blair

On Wed, 12 Jul 2006 01:11:58 GMT, Blair P. Houghton > wrote:

>One more point: dieting is cheapening. A girl your height
>needs about 1500 calories a day. 4 meals a day with 3
>oz lean meat, an equal volume portion of starchy carbs,
>and about twice that in fibrous carbs (veggies).
>
>Note that the words "cheese" and "cream" don't appear
>in the above system. Sugary stuff is right out. Where
>necessary, a couple of drops of olive oil can be used on
>a sticky pan. Otherwise, even lean meat brings enough
>fat with it to cook.
>
>That kind of portion control will immediately lead to
>a lower food expense. You can get three meals out of
>a chicken breast, e.g.; and if you buy the ice-glazed
>frozen bagged ones, you can get them pretty cheap.
>
>Invest in a multivitamin and a calcium supplement.
>Overloading by a few dozen percent on your essential
>dailies by pill is far easier than trying to ride the
>numbers in your food choices, and works out to about
>20 cents per day.

Doing all this now....

I am eating cheese, but in lesser amounts. Good cheese, if I get
cheese.

Christine

On Tue, 11 Jul 2006 17:13:06 -0400, "fudge"
> wrote:

>"Damsel in dis Dress" > wrote in message
.. .
>> On Tue, 11 Jul 2006 09:57:11 -0400, "fudge"
>> > wrote:
>>
>>>Before me or anybody else can suggest a low budget diet for you, we should
>>>know what type of body you have. If you are a 400 lb blimp or a 85 lb
>>>anorexia sufferer, your food requirements will be different. Describe
>>>yourself in terms of popular female personalities.
>>
>> Is it possible to be more rude and degrading? Obviously, she's not
>> anorexic, because she wants to EAT. Healthy food is healthy food, no
>> matter what your size.
>
>Not trying to be rude or degrading rather trying to acertain her body type.
>If this person went to a doctor or dietician, her physical appearance,
>amongst other factors, would determine what type of diet a medical pro would
>recommend. There is healthy food for a fat person and there is healthy food
>for a skinny person.
>
>Q.E.D.

Dunno what that means. <G>

Here's the RFC photo gallery. Please, without announcing body type,
make some suggestions for Christine.
http://www.recfoodcooking.com/mug/

Carol

Damsel in dis Dress wrote on 11 Jul 2006 in rec.food.cooking

> Here's the RFC photo gallery. Please, without announcing body type,
> make some suggestions for Christine.
> http://www.recfoodcooking.com/mug/
>
> Carol
>

Talking about pictures...I sent you a loverly photo of myself...Why didn't
you 'hang' it in the gallery?

--
-Alan

Very tasty improvised recipes there, Bob.

Orlando

wrote:
>And I have beans: Cannelini, black-eye peas, azuki beans, black beans,
>great northern beans, and garbanzos.

Basically, any beans can be cooked with some sort of
onion/garlic/pepper/ginger saute, some combination of dry or ground
spices and a liquid. If you think of all the famous bean recipes, they
pretty much follow this formula. Most INdian daals are prepared by
soaking and pressure cooking or steaming the daal, preparing a tarka or
fry of chopped onion, garlic, chiles and ginger, adding a masala of
ground spices and then some liquid, either coconut milk, tomatoes or
just plain water. Cuban black beans are made by soaking and steaming
the beans, then preparing a sofrito of onions, garlic, sweet bell
peppers, optional hot red peppers and parsley, sauteing the sofrito,
adding perhaps some chorizo or ham, perhaps a chopped potato, then some
ground cumin, oregano, black pepper, salt and bay leaf. Then comes the
liquid either in the form of water or broth. Tomato puree can also be
added, although it reduces the dish's shelflife.

>I have a ton of canned coconut milk too, right now. One dish I am
>making is a tofu curry with coconut milk. I have all the ingredients
>for it. Tofu happens to be something I like now and then, and it is a
>relatively cheap protein.
>
>However, even with making this..I still have coconut milk on the
>shelves..probably a few more cans. Any ideas?

You can use coconut milk in egg curry, which would entail hard boiling
some eggs, making a tarka and masala with dried coconut, chiles, curry
leaves and other ingredients, covering with coconut milk and adding some
tomato puree. You can also prepare Colombian coconut rice by
caramelizing a can of coconut milk until it's practically burnt, then
adding onions and garlic, the rice, an appropriate amount of water or
stock, a teaspoon of oil, some salt and some raisins. You then bring
this to a boil, cook out all the water and simmer the rice until fluffy.

>
>I have chicken parts in the freezer....2 packets (6 each) of frozen
>thighs. And one packet (4 half breasts, maybe 6) of boneless breasts.

You could always broil those as my mother always used to do, seasoning
them with soy sauce, lemon juice, onion and garlic powders, salt and
pepper, oregano, parsley and basil.

>A very small package of ground beef..maybe a half pound or less.

Perfect for picadillo. Just season the beef with something like adobo
or sazon Goya, brown it and pour off its fat, cook some bacon until
crisp, (also discarding its grease), saute some onions, garlic, peppers,
etc., combine with the ground meat, add some tomato paste or sauce and
wine or water to cover. This is best eaten with white or yellow rice
because it's so saucy, which is why I rarely eat it when low-carbing.

>
>And the leftover Smithfield ham chunk from the southern Cal cook-in.
>
>As to veggies: I got an eggplant today at the market: they were 77
>cents each. I have designs on that already: an eggplant and white
>bean gratin from the Greens cookbook. I have all the ingredients
>for this...

I've just discovered how tasty roasted eggplant can be, mashed into a
paste with raw garlic, salt, pepper, cumin and lots of yogurt.

Good luck,
Orlando

On Wed, 12 Jul 2006 02:21:05 GMT, Mr Libido Incognito >
wrote:

>Damsel in dis Dress wrote on 11 Jul 2006 in rec.food.cooking
>
>> Here's the RFC photo gallery. Please, without announcing body type,
>> make some suggestions for Christine.
>> http://www.recfoodcooking.com/mug/
>>
>> Carol
>>
>
>Talking about pictures...I sent you a loverly photo of myself...Why didn't
>you 'hang' it in the gallery?

Was that seriously for the gallery? I'll forward it on to Cathy.
<sigh>

Carol

With all of your coconut milk, chicken, and spices, if you have peanut
butter, you could probably whip up some thai peanut chicken, and serve
it with rice.

Thai Peanut Sauce Recipe:

Ingredients

1 cup coconut milk
1/2 cup water
1 tablespoon dried vegetable flakes
1/2 teaspoon salt
3 tablespoons molasses
1 tablespoon grated fresh ginger
1 teaspoon hing (asafetida)
1 teaspoon cumin seed, ground
6 small hot roasted jalapeño chilies
1/4 cup peanut butter
2 tablespoons fresh lime juice

Method

1. Combine all ingredients except peanut butter and lime juice in a
small saucepan. Bring to a boil, reduce heat to low, and simmer for
about 10 minutes.

2. Add peanut butter and simmer for a few minutes.

3. Purée in a blender.

4. Stir in lime juice.

5. Store in a covered container in the refrigerator for up to 1 week.

Makes about 2 cups.


Myrl Jeffcoat
http://www.myrljeffcoat.com

On Wed, 12 Jul 2006 02:21:05 GMT, Mr Libido Incognito >
wrote:

>Talking about pictures...I sent you a loverly photo of myself...Why didn't
>you 'hang' it in the gallery?

You didn't send that skeleton pic again, did you?

Christine

Christine Dabney wrote on 11 Jul 2006 in rec.food.cooking

> You didn't send that skeleton pic again, did you?
>

No not this time...This time I was wearing a Groucho nose and glasses.

--
-Alan

Damsel in dis Dress wrote:
> You might enjoy this one, too.
>
> * Exported from MasterCook *
>
> Bulgur Pecan Salad

snip fantastic recipe

Carol,

I'm not the op, but this recipe grabbed my eye yesterday. I threw in
the last of a smoked chicken -- maybe a cup of chopped meat total,
along with a purple bell pepper that was in the fridge.

Wow! It was terrific. Thanks for posting!

Michelle

On Wed, 12 Jul 2006 11:16:12 GMT, Mr Libido Incognito >
wrote:

>Christine Dabney wrote on 11 Jul 2006 in rec.food.cooking
>
>> You didn't send that skeleton pic again, did you?
>
>No not this time...This time I was wearing a Groucho nose and glasses.

I was hoping to see a fabulous weight-loss picture! He's done so
well.

Carol

On 12 Jul 2006 05:51:43 -0700, "
> wrote:

>
>Damsel in dis Dress wrote:
>> You might enjoy this one, too.
>>
>> * Exported from MasterCook *
>>
>> Bulgur Pecan Salad
>
>snip fantastic recipe
>
>Carol,
>
>I'm not the op, but this recipe grabbed my eye yesterday. I threw in
>the last of a smoked chicken -- maybe a cup of chopped meat total,
>along with a purple bell pepper that was in the fridge.
>
>Wow! It was terrific. Thanks for posting!
>
>Michelle

So glad you enjoyed it!
Carol

Damsel in dis Dress wrote on 12 Jul 2006 in rec.food.cooking

> On Wed, 12 Jul 2006 11:16:12 GMT, Mr Libido Incognito >
> wrote:
>
> >Christine Dabney wrote on 11 Jul 2006 in rec.food.cooking
> >
> >> You didn't send that skeleton pic again, did you?
> >
> >No not this time...This time I was wearing a Groucho nose and glasses.
>
> I was hoping to see a fabulous weight-loss picture! He's done so
> well.
>
> Carol
>

actaully i've been up as high as 215...from 197...doc wanted me to eat more
carbs....well tried that now I'm at

--
-Alan

On Wed, 12 Jul 2006 21:55:04 GMT, Mr Libido Incognito >
wrote:

>Damsel in dis Dress wrote on 12 Jul 2006 in rec.food.cooking
>
>> On Wed, 12 Jul 2006 11:16:12 GMT, Mr Libido Incognito >
>> wrote:
>>
>> >Christine Dabney wrote on 11 Jul 2006 in rec.food.cooking
>> >
>> >> You didn't send that skeleton pic again, did you?
>> >
>> >No not this time...This time I was wearing a Groucho nose and glasses.
>>
>> I was hoping to see a fabulous weight-loss picture! He's done so
>> well.
>
>actaully i've been up as high as 215...from 197...doc wanted me to eat more
>carbs....well tried that now I'm at

Still significant! I want a picture! Wear pants, please.

Carol

On Mon, 10 Jul 2006 22:31:28 -0700, Christine Dabney
> wrote:

snippty doo dah!!!
>
>Got recipes, ideas, etc? Anyone want to play this "game" of seeing how
>far we can stretch our food dollars, and our pantries? This isn't
>really a game for me..as I am really short on available cash right
>now....
>
>I will go through my pantry in the next day..and see what I have
>already... That includes my freezer. I need to fix foods that I can
>take to work as well to eat for my lunches.
>
>Christine

Christine,
I was going to play along with you but I would have to quit reading
rfc.
There are too many great recipies and ideas floating around this
group.
So far I am making the Cherry-chocolate-chip-banana-nut-bread and a
few others I can't remember off hand.

The spirit is willing but the flesh is weak.

Koko




A Yuman being on the net
(posting from San Diego)