This week we spent another $140 on groceries, partly due to the fact that we needed chicken feed, cat food AND dog food all in the same week. We also went out to eat once at Panda Express and once at Costco, which ate up the budget rather quickly. That means that to keep within my $400 goal, I have $120 to last the whole last two weeks of the month. Yikes. We’ll see how that goes. I feel like I wasn’t terribly disciplined this week. Ah, well. But I did get pears and apples both for 39 cents/lb. Not tons, but enough to eat for a week or two. I rarely see either of those for less than 89 cents/lb, so that was a nice find. (Thanks, mom!)
Today I read this article about a bread bucket, which is basically an old-fashioned arm-powered kitchenaid that is big enough to handle dough for at least 4 loaves of bread (16-18 cups of flour) at once. Isn’t that awesome? Pretty much they’re antiques and only available on ebay and at estate auctions, but I’m wondering if it would be fun to own one. The most flour that my kitchenaid will handle is enough about 8-10 cups and then it sounds like it’s working hard, and two loaves of bread is gone at our house in less than two days, usually.
Here’s what I cooked this week:
Wednesday, Jan 8th
- Breakfast: Eggs and toast
- Lunch: Tater tot casserole, Donuts
- Dinner: Taco soup
Thursday, January 9th
- Breakfast: Eggs, potatoes, toast
- Lunch: Vegetable pancakes, applesauce
- Dinner: Panda Express ($30)
Fri, January 10th
- Breakfast: Scrambled eggs, oranges and toast
- Lunch: Ramen noodle soup, grilled cheese
- Dinner: Tater tot casserole
Sat, January 11th
- Breakfast: Eggs and toast
- Lunch: Peanut butter sandwiches, soup
- Dinner: Pizza and sauerkraut
Sun, January 12th
- Breakfast: Cold cereal
- Lunch: Hamburgers and mashed potatoes, ice cream
- Dinner: Chicken noodle soup, cinnamon rolls
Mon, January 13th
- Breakfast: pancakes and oranges
- Lunch: Grilled cheese sandwiches, saurkraut, applesauce
- Dinner: Shepherd’s Pie
Tues, January 14th
- Breakfast: eggs and toast
- Lunch: Costco ($10)
- Dinner: Chicken noodle soup, vegetable pancakes, salad
Since I mentioned vegetable pancakes a couple times, I thought I’d give you my recipe. It’s pretty adaptable and could be done with a variety of grated vegetables, such as potatoes, sweet potatoes, zucchini, and carrots. I tend to make them most often with potatoes and carrots, with some minced garlic and onion tossed in there too. The ones pictured here have some kale in them. But here’s the basic recipe you can start with, and then customize as you wish.
- 4 potatoes, peeled and grated
- 1 minced onion
- 1 grated carrot
- 2 eggs
- 2 cloves garlic
- 1/2 cup cornmeal
- 1/2 cup wheat flour (or cornstarch for gluten free)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Begin by grating and then rinsing the potatoes, making sure to squeeze off the water so that they're not too drippy. Add remaining ingredients and mix together.
- Heat about 1/2 an inch of oil in a small, heavy pot over medium heat til a punch of the batter sizzles when you toss it in the oil.
- Add several clumps of batter (about 2-3 tablespoons per clump) to the oil in the pot and let cook for a couple minutes on the first side, til you see some brown at the edges.
- Turn gently and cook another minute or so, til the second side is also browned and crispy. After you've cooked the first couple batches, you may need to turn down the heat on the burner so that the oil won't get too hot and burn the pancakes.
- Keep frying until you have all the batter cooked. You can keep the first pancakes warm in the oven until you're done with them all, or do like I do and just let the kids eat them fresh from the skillet as you make them.
- I serve these with applesauce, wasabi, and soy sauce so everyone can choose what they want to use for dipping. 🙂 Yum!