$85.63 ......here we are at the start of our 4th week.
Stock on Hand
$3.00
Total: $82.63 left for the rest of the week.
Relaxing Sunday, me working on a paper for a class I am taking, that I did finish and submit today........Frank chained to the kitchen!!
Frank was happily working on what turned out to be a wonderful, delicious soup that he called:
Scrappy SNAP Pasta Fagioli
Over the last 3 weeks, as Frank has been cooking and cutting up carrots, onions, bell peppers, celery, jalapenos, sweet potato, cabbage, parsley and tomatoes, he has been saving all the ends and peelings in a bag in the freezer.
He also had a bag of tomato juice that he actually made by rinsing out the tomato cans that he had used for cooking other meals and saved that tomato water.
Unbelievable!! This guy does save everything!! (Just to let the gang in the Chef Suzanne kitchen know, there was no bacon fat used in the making of this soup)
Today he pulled out the bags, which were each a gallon bag 3/4 full. This is what he started his soup stock with.
Into a pot the bags of scraps and tomato water went, with just enough water added to cover the vegetables.
When the stock had cooked for about 30 minutes he strained all that wonderful liquid out to a bowl. He sautéed an onion and then added most of the liquid back into the pot. Into the bowl he added 1 can of cannellini beans and used his stick blender to blend the rest of the liquid with the beans to use as a thickener, which he then added to the pot. Then he put in a can of tomatoes, another can of cannellini beans, 2 cups of left over marinara that he had in the freezer saved from this last week, 1/2 pound pasta, 1/2 bag of frozen mixed vegetables which he had bought last week and meatballs.
The meatballs he made today from the left over pizza topping sausage and hamburger, egg and bread crumbs. The bread crumbs he made today from the last of the loaf of bread.
Wow what a process!!
But the finished product was worth the effort!! (even the wait....grrrrrr me hungry Frank!)
This is not your shelf bought Campbell's soup!!!
We added in about $3.00 worth of beans, tomatoes and pasta, the rest was "leftovers", scraps and what most might say we could have thrown away as garbage.
We figure there are about 10-12 servings.
On sale the Campbell's soup as you can see might be $1.89/not on sale $2.00- they call it 2 servings.
3 servings we had for dinner. Those 2 cups at the top have lids, we will be bringing to work tomorrow for lunch. The bowls Frank covered and put in the frig, what we don't eat we can freeze.
We started the day with a brunch that sprang from Chef Frank's creative mind.....it reminded me of a meal that would have been served at an old restaurant I used to go to back in the late 70's-80's, called the Magic Pan.
To read more about the Magic Pan see, http://en.wikipedia.org/wiki/Magic_Pan
Frank made a mushroom omelet, then topped it with a broccoli and cheese sauce (think Alfredo sauce) that had a touch of lemon zest. Though Frank was not very happy with the way it looks on the platter, (and I have to point out that that is a platter, not a plate!) it tasted wonderful!! A really decadent Sunday brunch, real butter on the bread, 1/2 cup cream in the sauce......mmmmmmmm platter lickin' good!!
This was a bit of a departure from the overall healthier meals we have been eating. Maybe one can conjure up an image of a plate of biscuits and gravy with an egg on top from Bob Evans.....thinking......NEED or WANT......hmmmmmmmmmm
Stock on Hand
$3.00
Total: $82.63 left for the rest of the week.
Relaxing Sunday, me working on a paper for a class I am taking, that I did finish and submit today........Frank chained to the kitchen!!
Frank was happily working on what turned out to be a wonderful, delicious soup that he called:
Scrappy SNAP Pasta Fagioli
Over the last 3 weeks, as Frank has been cooking and cutting up carrots, onions, bell peppers, celery, jalapenos, sweet potato, cabbage, parsley and tomatoes, he has been saving all the ends and peelings in a bag in the freezer.
He also had a bag of tomato juice that he actually made by rinsing out the tomato cans that he had used for cooking other meals and saved that tomato water.
Unbelievable!! This guy does save everything!! (Just to let the gang in the Chef Suzanne kitchen know, there was no bacon fat used in the making of this soup)
Today he pulled out the bags, which were each a gallon bag 3/4 full. This is what he started his soup stock with.
Into a pot the bags of scraps and tomato water went, with just enough water added to cover the vegetables.
When the stock had cooked for about 30 minutes he strained all that wonderful liquid out to a bowl. He sautéed an onion and then added most of the liquid back into the pot. Into the bowl he added 1 can of cannellini beans and used his stick blender to blend the rest of the liquid with the beans to use as a thickener, which he then added to the pot. Then he put in a can of tomatoes, another can of cannellini beans, 2 cups of left over marinara that he had in the freezer saved from this last week, 1/2 pound pasta, 1/2 bag of frozen mixed vegetables which he had bought last week and meatballs.
The meatballs he made today from the left over pizza topping sausage and hamburger, egg and bread crumbs. The bread crumbs he made today from the last of the loaf of bread.
This is not your shelf bought Campbell's soup!!!
We figure there are about 10-12 servings.
On sale the Campbell's soup as you can see might be $1.89/not on sale $2.00- they call it 2 servings.
We started the day with a brunch that sprang from Chef Frank's creative mind.....it reminded me of a meal that would have been served at an old restaurant I used to go to back in the late 70's-80's, called the Magic Pan.
To read more about the Magic Pan see, http://en.wikipedia.org/wiki/Magic_Pan
Frank made a mushroom omelet, then topped it with a broccoli and cheese sauce (think Alfredo sauce) that had a touch of lemon zest. Though Frank was not very happy with the way it looks on the platter, (and I have to point out that that is a platter, not a plate!) it tasted wonderful!! A really decadent Sunday brunch, real butter on the bread, 1/2 cup cream in the sauce......mmmmmmmm platter lickin' good!!
This was a bit of a departure from the overall healthier meals we have been eating. Maybe one can conjure up an image of a plate of biscuits and gravy with an egg on top from Bob Evans.....thinking......NEED or WANT......hmmmmmmmmmm
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