Saturday, March 03, 2012
Have you tried MexicanStyle Hominy?For some reason, it's pretty low carb. But it has to be Mexican style. Regular hominy has lots of carbs.
I got a can of Juanita's Mexican Style Hominy for, I think, $1.29. Or thereabouts. It was a can the size that crushed tomatoes come in - about the same height as a standard soup can but a lot bigger around. I had 3 cups of hominy after I drained it. I put 2 cups in the freezer in 1 cup containers and used the third cup for some thing or other a couple of months ago.
Yesterday I took one of the cups of hominy out of the freezer, thawed it, and ran it briefly through the blender (my small food processor would probably work better) until it was sort of rice sized. I added it to some chicken soup that Mom made out of a chicken carcass and a bit of onion and celery. I also added some frozen chopped spinach and some grated carrot. It made two large servings of delicious soup very similar to a chicken rice soup.
Not sure what it cost. The chicken carcass was essentially free; there was about a cup of chicken meat which, if I had bought the leg quarters at Walmart in the 10 pound bags would have been about 70 cents (I get about 10 cups of meat from a 10 pound bag); 20 cents max from the little bit of celery, onion and carrot; maybe 20 cents for the spinach, and about 45 cents for the hominy. That's what, about $1.55 for two big servings? And I do mean big. More than 2 cups each, but not 3 cups. And very filling.
I didn't weigh and measure, but I think one serving was about 176 calories, 25 grams of protein, 7 grams of fiber and 5 net carbs. Half a cup of the hominy alone has 6 grams of fiber and 4 net carbs.
Saturday, March 03, 2012
Haven't posted lately. Dad died, after a week in the hospital where he wasn't expected to last the first day. If you've ever been through a death in the immediate family, you know how much is involved in dealing with the funeral, the relatives, the visitors, the callers, the details, etc. Let alone the grief and family dynamics! Things have calmed down now. The funeral's over, everyone but me is gone (I'll be here til about the end of March), and I'm taking this weekend off from doing estate legal and financial stuff. So I'll get back to my low carb budget meals and so forth.
A couple of the stores around here have asparagus for 99 cents a pound. That's still a bit expensive for a vegetable, but it's so good that it's worth a splurge. Try to get a bunch that is all the same thickness. I like it nice and think, others like it pencil thin. It's up to you. Just try to get them all the same thickness. Bend one stalk until it breaks. That will tell you how much needs to be taken off because it's too tough. Then cut as many stalks as you're going to cook the same legnth from the tip. You can lay them out in a large skillet in just a bit of water and steam them for just a minute or two until they are bright green and tender. Or you can cut them into 1" legnths and boil them in water until bright green and tender (my mother's way). Or, my favorite, is to cut them in 1" legnths and stir fry them in butter. Or stir fry them in a bit of oil and then toss with soy sauce, oil, and sesame seeds.
Sunday, February 12, 2012
I made a batch of collard soup tonight. It was ok. Not great, but ok. It would have been improved if I'd put some tomatoes and cheese in it. I'm not going to hurry back to Walmart and get more of the 10 cans.
Saturday, February 11, 2012
I was at Walmart today to check some prices and found canned turnip greens, canned collard greens, and canned mustard greens for 10 cents a can! Don't know if they'll be any good, but I figured it was worth taking a chance on and got 2 of each.
I plan to use them to make my Cream of Whatever Is Handy Soup. I usually make it with frozen spinach or frozen broccoli, but I'm going to try it with the canned greens. Here's the general recipe:
2 cups chicken broth or other broth
8 oz frozen veggies (or I'll use a can of greens)
1/4 c heavy cream OR 2 oz grated cheddar (for broccoli) OR 1 oz grated Paremesan (for spinach)
Sometimes I add some chopped onion, or onion powder or garlic powder or whatever other spices or herbs sound good
Cook the veggies in the broth until done. Then puree it in a blender or with a stick blender. Add the cream or cheese and serve.
This makes a big bowlful - about 3 cups with the frozen veggies.
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