BUDGETMAW   15,199
15,000-19,999 SparkPoints
BUDGETMAW's Recent Blog Entries


Saturday, March 17, 2012

I said a couple of days ago that I got back after having been gone for 2-1/2 months and found a couple of dozen eggs in the fridge that I was afraid to eat. So I bought a dozen and a half at Walmart yesterday, and another 2 dozen at the Farmers Market this morning. (The FM isn't real budget friendly, but in real life I do get a lot of stuff there. I have a sort of mental limit of paying up to twice as much for the "real" food there - mostly organic, definitely local and fresher - as I would in the grocery store. For purposes of the Food Stamp Challenge, though, I use store prices.) Then I got home and was trying to figure out how to get rid of the old eggs when I remembered that the test for whether they are still good is to see if they float. If they float, they're not good. So I tried floating all the old eggs and they all floated. Maybe because they were all from the FM right before I left so they're less than 3 months old? Anyway, I now have 5-1/2 dozen eggs! I made sure I know which are the oldest and I'll eat them first. But I'll definitely be eating a lot of eggs for the foreseeable future!

By the way, don't forget that Easter is coming up and you should be able to get eggs on sale. Really stock up on them. They keep a long time as long as they've been kept in the fridge and not cooked. Or they say you can freeze them by taking them out of the shell and mixing them up so the whites and yolks are well mixed, then putting them in ice cube trays. One ice cube is about one egg. I've never tried this. Also, you can make and freeze quiche. I usually divide them up into individual servings before freezing them, but that's just for me. If you're cooking for a family you could freeze the quiche whole. And don't forget breakfast burritos, which can be frozen with scrambled eggs inside. I've done those in the past, in my pre-low carb days. If scrambled eggs will freeze ok in burritos, seems like there should be a way to freeze scrambled eggs outside of burritos, too. Come to think of it, seems like I recently saw a recipe for Breakfast Bowls that said they could be frozen. I'll have to look it up.

You might be able to find medium size eggs especially cheap this time of year. As I understand it, hens tend to lay smaller eggs in the spring so there are more of the medium ones available.

Any ideas for using and/or storing eggs?

  Member Comments About This Blog Post:

NAYPOOIE 3/18/2012 4:43PM

    You do better if you peel the hard boiled eggs while still warm too.

I never have to worry about my eggs being too fresh, I tend to have them for weeks.

Report Inappropriate Comment
GLC2009 3/18/2012 3:22AM

    frig, i just peeled a bunch of hard boiled eggs tonight and they were awful and look frightening. was hoping for deviled eggs too, but, not now.
nice to know it's because they are too fresh though. that's a good problem to have.

Report Inappropriate Comment
WOUBBIE 3/17/2012 3:48PM

    Phew! That's a relief! LOL!

My grandmother raised chickens and we grew up having fresh eggs. We rarely had them around for that long (had eggs for breakfast most mornings) and I was astounded the first time I saw the short expiration time on store-bought eggs. But who knows how long they had been in storage before actually hitting the grocers' shelves.

When our family made deviled eggs we would buy grocery store eggs, because the fresher ones are so hard to peel - they just don't "look nice".

Report Inappropriate Comment
BUDGETMAW 3/17/2012 2:02PM

  Oops! I meant they DIDN'T float! No way would I eat them if they did float!

Report Inappropriate Comment
WOUBBIE 3/17/2012 12:23PM

    OK, now I'm confused. They failed the test, but you're still going to eat them? I'd compost them and start "fresh." In my book it's not worth the risk of getting seriously seriously sick to save 2 bucks. I throw away very little in the way of food, but if I would think twice about serving something at a Boy Scout dinner then I'll think twice about serving it to me as well.

Report Inappropriate Comment


Saturday, March 17, 2012

I tried another Bacon MIM, using bacon grease instead of butter and using 1 packet of Splenda. And using a real egg instead of substituting more flaxmeal. It worked much better. I think a whole packet of Splenda is too much. Maybe half a packet would be better. It wasn't really sweet, but did have bit of a sweet undertone. I cut the BMIM in half to make two slices, topped them with some cheddar cheese and broiled them until the cheese melted. I should have "toasted" them first to get them a bit crispy/crunchy, then added the cheese and toasted them again until the cheese melted. It was an ok breakfast, but not great. Not real satisfying. Now that I think about it, at Mom's house I always had a big cup of tea (usually with cream) to go with. That probably added to making me feel satisfied with my breakfast.

If I'm doing the math right (in my head, so it's definitely iffy), the BMIM cost about 20 cents to make - 10 cents for the egg, 5 cents for the flax (I grind my own), and let's say another 5 cents for the splenda and the baking powder. I figure the bacon grease is "free". Putting cheese on it adds protein and calories (usually important for me) but also adds about 16 cents an ounce. But still, 36 cents or so for breakfast isn't bad.

  Member Comments About This Blog Post:

NAYPOOIE 3/17/2012 4:37PM

    You rock, BudgetMaw

Report Inappropriate Comment

Salmon Broccoli Chowder

Friday, March 16, 2012

This is an interesting recipe for a couple of reasons.

First, it's quite good, which is always a good starting place.

But what I find interesting is that it's an adaptation of a recipe from an 1894 cookbook! Yes, that's 1894, not 1994. I like looking through old cookbooks and am frequently surprised by the good recipes that I can either use as given or can easily adapt to low carb.

I've also done a Paleo version, using coconut oil instead of butter and canned coconut milk instead of heavy cream. Also very good.

By the way, canned coconut milk (full fat kind, not the light kind) is very comparable to heavy cream in terms of cost and calories and such. Something to keep in mind if you're interested in Paleo/Primal stuff. Not that the kind I use is organic, but then neither are the dairy products.

I included the soup on Saturday, February 18, and you should be able to get to the recipe from there. but here it is, as adapted by me. I used the butter and cream version for my February meals.

(adapted from The New Process Cookbook copyright 1894)

1/2 c onion, chopped
1 can salmon (14.5 oz)
1 T parsley, chopped (I usually skip this)
2 T coconut oil (or butter)
Salt and pepper
3 c chicken broth
16 oz frozen broccoli (or 10 oz or however much you happen to have and want to use)
1 c coconut cream (or heavy cream)
Cayenne (I usually forget to add this)

Saute onion in coconut oil. Add chicken broth, parsley, salt, pepper and broccoli. Cook until broccoli is done. Add salmon and coconut cream and bring to a boil. Serve garnished with chopped egg and cayenne. The egg isn't necessary, but it's nice.


Another week done

Friday, March 16, 2012

Planned and entered another week's meals. Carbs are a bit higher, mostly between 20 and 30 net carbs per day. Protein and calories are up to where I want them, though.

As I thought would probably happen, I'm running out of money long before the end of the month. I have $2 left for the last 11 days of the month! I have lots of food, just no money. Comes of stocking up on sales last week. Didn't leave me any money for this week's sales. Oh well. I'll just have to be extra creative to make it through to the end of the month.

My prices are a mish-mash of Idaho prices and Indiana prices, now that I'm back home. Prices here are a lot higher! May just be because we don't have a Winco here, though.


MIM substitutions

Friday, March 16, 2012

Don't have any eggs in the house (Well, really I do, but they're at least 2-1/2 months old and I'm going to toss them. They're probably ok, but don't want to take a chance on them.) Anyway, I decided to try making a MIM using the flax and water substitution for the egg and bacon instead of butter. Didn't work very well. Not sure if it was the bacon grease instead of the butter or if it was using the flax instead of the egg. Or maybe just not putting in any splenda, though that wouldn't affect how much it rose (not much).

Oh well. Live and learn, I guess.


  Member Comments About This Blog Post:

BUDGETMAW 3/16/2012 9:54PM

  Exotec, I've been gone since January 12. Otherwise they wouldn't have lasted this long. I've used eggs way way past their "date" and not worried about it. Don't know why the fact that I wasn't here makes me more wary of them!

LivinMyDreams, they seem to need at least a little bit of splenda for some reason. I made a savory one a week or so ago and put about 1/2 T of granular splenda. It didn't taste at all sweet. Seems like I read somewhere recently that some sweetner is necessary, too. Just didn't believe it.

Report Inappropriate Comment
EXOTEC 3/16/2012 3:14PM

    I'm not convinced about the eggs. You may be right, and I wouldn't blame you for erring on the side of safety ... but I regularly have kept eggs for over a month with no ill effects at all. If they're hard-boiled, I think it would "get" anything in them that might be detrimental. But I can't say for sure. I certainly wouldn't use them in baking or anything less than hard-cooked.

OTOH ... how did they survive in your house for that long?!? LOL eggs can't hide from me for very long! hehehe

Thanks for the update on the MIM. I've been wanting to try them, and I had already considered using the bacon renderings ... I've also wondered about some alternate sort of sweetener, like molasses or maybe maple syrup? Have you (or anyone?) used things like that?

Comment edited on: 3/16/2012 3:14:43 PM

Report Inappropriate Comment
LIVINMYDREAMS 3/16/2012 11:45AM

    I think it was probably the egg. Sorry. I think the bacon grease is a good idea. I would probably not put Splenda in with bacon grease because it would be more savory. Maybe some herbs or seasoning would be good. Did you put the baking powder in?

Report Inappropriate Comment

First Page  1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 Last Page