About Me

NY, United States

Saturday, October 29, 2011

What to cook when the fridge is empty...

Wow, food was expensive this month. As it is the end of the month, our budget for food refills on the first of November. So this weekend, I used my creativity in order to feed our stomachs.

1. I purposely bought these ingredients earlier this month, as there are no fresh items needed besides onion and half-and-half, both of which last a long time. The hardest part about this recipe is I cooked it at 8am today, since the apartment complex was turning off our water at 9am.

Corn Chowder Soup
1/4 cup chopped onion
2 Tbsp margarine
1 tsp Italian Spices (parsley, oregano, basil)
salt
ground pepper
3 cups chicken broth (I used 3 bouillon cubes and 3 cups of water)
1 can diced white potatoes, drained
2 cans corn, cream style
1/2 cup cream/half-and-half (I used fat-free)

Melt margarine, add onion and sautee until soft. Add spices, salt and pepper to taste, chicken broth, potatoes, corn. Bring to a boil, then simmer for 15 minutes. Add cream, bring to just under a boil.


2. I have made crepes probably 4 times in the past few months. They have tastes delicious, and use basic ingredients. Besides that, they are slightly time-consuming, but totally worth it!

Crepes
1.5 cups milk
4 eggs (beaten)
1 cup flour
1.5 tsp sugar
1/8 tsp salt
margarine (for the pan)

Beat the eggs in a medium sized bowl. Add milk, mix together. Add in flour, sugar, salt and mix until most of the lumps are out. Place in fridge for an hour. Heat pan, melt a small dollop of margarine. Once hot, add 2 Tbsp of mixture at a time to the pan. Tilt the pan so your crepe is nice and thin. Cook around 30 seconds on the first side, and 15 seconds on the second side.
- I love these with a little margarine rolled in the middle. Also great with cream cheese, or anything else you can think of!

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