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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