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Curried Ground Beef and Squash

Wednesday, January 30, 2013

CURRIED GROUND BEEF AND SQUASH
(adapted with many changes from grace2882.wordpress.com)

1 pound ground beef
1/2 small onion (40 gr)
2 garlic cloves, minced
1 teaspoon grated orange peel
1 teaspoon Sugar Free Maple Syrup (I used a tablespoon)
1 teaspoon curry powder
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 delicata squash (1 pound)

In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink and onion is tender, drain. Stir in remaining ingredients, mix well. Cook another couple of minutes and remove from skillet.

While meat is cooking, slice squash about 3/4" thick. Using a spoon or sharp knife, remove seeds and strings from the centers. Save the seeds to make "pumpkin" seeds. Delacata squash does not have to be peeled; the peel is edible.

Increase heat to high. Add 2 T lard or drippings to skillet. When hot, add slices of squash, laying them flat in a single layer. Cook a few minutes, until the bottom is browned. Flip them over and cook for another minute or two. Spoon the meat mixture over the squash slices, add a couple of tablespoons of water, and cover. Cook about 15 minutes, or until the squash is completely soft.

This would probably be easier if you cubed the squash and nuked it until almost done, then put it in the skillet with the meat and cook it another 15 minutes or so.

The original recipe called for cutting the squash (it used 3 acorn squash which is much higher carb) in half and baking until almost done. Fill the squash halves with the meat mixture, add some water to the pan, and bake another 30 minutes or so.

Serving Size: 4 servings, about 1-1/2 cups each

  
  Member Comments About This Blog Post:

TERILCARTER1960 1/30/2013 7:33PM

    Sounds good

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JOYCECAIN 1/30/2013 7:32PM

    Friday, we are going to try this. Need to get squash and spices at store.

Comment edited on: 1/30/2013 7:33:33 PM

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Tuesday, January 29

Tuesday, January 29, 2013

Breakfast - eggs scrambled in drippings; tea w/splenda, gelatin, coconut milk
Lunch - salad (cabbage, onion, mayo, egg, mustard, vinegar, splenda, sunflower seeds), carrot
Snack - tea, splenda
Supper - salad (turkey, celery, mayo, sunflower seeds)
Evening tea - tea w/splenda, gelatin, coconut milk

Total cost of food eaten - $3.15

  
  Member Comments About This Blog Post:

BUDGETMAW 1/29/2013 9:59PM

  A can of coconut milk is $1.41 here, at Walmart.

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ACYCLINGMIND 1/29/2013 9:46PM

    Wow. Where I live that would NOT cost $3.15. In fact, a can of coconut milk is roughly $3. Sigh. Good eats, though!

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Good deals at Marsh

Tuesday, January 29, 2013

Just in case any of you happen to have the same deals at Marsh that I do, they have some good sales this week, ending on Wednesday, January 30

Pork chops - .99 per lb
Bar S Franks - $1 for 12 oz
pasta sauce - $1 per jar, 14 - 28 oz
frozen veggies - $1 per lb
whole chicken - .88 per lb

  
  Member Comments About This Blog Post:

LADYKATHLEEN5 1/29/2013 8:35PM

  Have not heard of Marsh before !

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DIET_FRIEND 1/29/2013 6:24PM

    No marsh around here.

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ELRIDDICK 1/29/2013 7:51AM

  Thanks for sharing

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Monday, January 28, and Cuban Cauli-rice

Tuesday, January 29, 2013

I went out to breakfast with some women from the church after we finished working at the homeless shelter. I'm going to count what I would have spent at home for breakfast instead of what I spent eating out. I guess I'm figuring that the difference would come under the heading of recreation instead of food.

Breakfast - eggs scrambled in drippings; herbal tea w/liquid splenda and coconut milk
Lunch - cream of spinach soup (turkey broth, frozen spinach, coconut milk), hardboiled eggs
Supper - Cuban Cauli-rice, romaine lettuce, homemade salad dressing
Evening tea - tea w/liquid splenda and gelatin

Total cost of food eaten (assuming I had had breakfast at home) - $3.19

The Cuban Cauli-rice is based on a recipe from paleomg.com. Her recipe was just for the cauli-rice, which goes with ropa vieja (beef fixed in the crockpot). I pretty much kept the cauli-rice part the same but added some hamburger while I was cooking it. It turned out pretty good, though not as good as when I made the cauli-rice the first time. I used bacon, then, as the recipe calls for, but didn't have any bacon yesterday so used lard instead. It needed the smoky flavor of the bacon. It didn't help any that I forgot the salt and pepper, either!

CUBAN CAULI-RICE

450 g cauliflower
3 slices bacon, diced (or 2 T bacon grease)
1 lb ground beef
1 can tomato sauce (about 1 cup)
2 t cumin
1 t garlic powder
1 t onion powder
salt and pepper to taste

Cook the bacon and ground beef in a large skillet (everything barely fit in my 12" skillet) until browned and cooked almost all the way through. Add the spices and tomato sauce and mix thoroughly.

While the meat is cooking, run the rice through the food processor until about the size of grains of rice. It's best to pulse it so it doesn't get too small.

When the meat is almost done and the spices and tomato sauce have been added, add the riced cauliflower, mix well, and cover. Cook for about 12 - 15 minutes, stirring occassionally.

Makes 4 servings of about a cup and a half each, at about 97 cents per serving.

Some grated cheese would be good on this, but it's good without, too.

My hamburger is grass-fed and very lean. It would be better if the meat had a higher fat content, in which case you probably wouldn't need the extra grease. Just leave the drippings from cooking the bacon and hamburger and let the cauliflower absorb them.

You could use real onion and garlic instead of the powders. Or canned tomatoes instead of the tomato sauce. Or cook some celery with the meats to get more veggies into it. Or basically just use your own Spanish Rice recipe but use cauli-rice instead of regular rice.

  
  Member Comments About This Blog Post:

NAYPOOIE 1/29/2013 11:25AM

    Did you put this on the recipe forum? Sounds too good to get lost in a backlog of blogs.

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AZMOMXTWO 1/29/2013 7:11AM

  sounds good

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DMEYER4 1/29/2013 7:01AM

  sounds good. Thanks

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Cream of ... Soup

Monday, January 28, 2013

Cream of ... Soup is one of my easiest lunches, and usually fairly inexpensive, too. It's cream of spinach or cream of broccoli or cream of mushroom or cream of whatever you want to cream.

I start with a couple of cups of broth. You can use a can, or I usually just take a pint of homemade broth out of the freezer. (I haven't bought canned broth in years. There's a blog post or two somewhere here about making broth, which is basically free. And good for you since it has lots of natural gelatin in it after you've boiled the bones for 12 to 24 hours.) Put it in a sauce pan and start heating it. While it's heating, add some veggies. I usually use 8 to 10 ounces of frozen veggies - either half of a one pound bag or a whole 10 oz box. I only had about 5 ounces of frozen spinach left so that's what I used today. You can add whatever seasonings you want. I usually don't add any, though today I addes some garlic powder, onion powder and curry powder. When the veggies are completely done and very soft, blend them using either a regular blender or a stick/immersion blender. If you use a regular blender, be sure to hold the lid down with a towel, and don't fill it more than half full. It can splash all over the place if you're not careful. Add some grated cheese and/or cream and/or coconut milk, reheat if necessary, and enjoy.

There's not a lot of protein in this type of soup, and there may not be many calories or much fat if you use coconut milk. So I added a couple of hardboiled eggs. You can add a tablespoon of gelatin to the soup if you like (I forgot today) which increases the protein a bit and makes the soup feel richer when you eat it.

TODAY'S CURRIED CREAM OF SPINACH SOUP

1-1/2 c turkey broth (which is what I happened to have handy)
5 oz frozen chopped spinach
onion powder
garlic powder
curry powder
1/2 c coconut milk

Total cost of soup without the eggs or gelatin - 92 cents, assuming homemade broth

  
  Member Comments About This Blog Post:

MYLADY4 1/28/2013 8:15PM

    I use cauliflower to make my cream soups and it fab and the curry in it, is the best. Chicken thighs are pretty good in soups and pretty cheap too. My local health food store has organic one that are redunkidunk cheap. Nothing better then home made soup.

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NAYPOOIE 1/28/2013 2:23PM

    Nice

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