Friday, February 13, 2009

$3.33 a day: Dinner for breakfast, Soup and Burger recipes

Fried Rice

I can't believe I still haven't been shopping! It's the 13th and I've only spent $10.00 this month!
I'm going to try to keep it as low as possible and bank the rest of the money in a Bulk Food Fund. I am a big believer of buying in bulk and it definitely saves money (as long as you do your homework and make sure you calculate shipping costs and the like.)

Speaking of funds, I have been paying cash for everything and keeping my grocery money in envelopes. When I get home, I put it away. I do not take my debit card or check book with me when I leave the house.

OK, onto the food. The last time I made brown rice, I cooked an entire pound. I used it in a couple of dishes and froze the rest in 1 cup batches. You want to be careful with leftover rice because it can cause food poisoning. Do not let it sit out for any longer than it takes to cool and use the leftovers within a day or two at the very most. I put half of my batch into the freezer as soon as it's cool. This morning, I had a tiny bit of kale left, some ginger, garlic and peas so I made a quick fried rice for breakfast. I topped it with toasted sesame seeds, nutritional yeast, siracha and cilantro. I would have liked more kale. I have to get to the store soon!

Nutrition facts:
2 T of Nutritional Yeast provide: 8 grams of protein not to mention tons of B vitamins including B-12 (I use Red Star)
1 oz Sesame Seeds provide: 4 g fiber, 5 g protein, 28% RDA calcium, 23% RDA iron

Chipotle Split Pea Soup (click for recipe)

I made a big pot of this soup yesterday. I think it's one of my favorite foods ever. There's something about split pea soup that is just so comforting and satisfying. I also made a foccacia from the freshly milled millet/wheat flour. I wasn't very pleased with it though. Next time I will probably just mill the wheat if I make a big batch of dough because it seemed like the millet grew bitter the longer it sat. Oh well, live and learn. It wasn't inedible, but it was great either.


Sprout Salad, Quesadilla with Tofu Cheese

I cleaned out my freezer and found 3/4 loaf of sprouted bread, a pack of flax and oat bran tortillas and some lavash. I also found 2 16oz containers of cranberry chutney I made and froze at the end of November.

Seitan and Cranberry Roll Up (old pic from several years ago)

I made my youngest son seitan roll ups to go in his lunch. He loved them. His only had arugula, cranberry sauce and a smokey dijon aioli .
All American Burgers (pic from a couple years ago)

I made a batch of these burgers. We've been eating them on sprouted bread with a special sauce and arugula and coleslaw. I had to improvise a little bit from my usual recipe, but they were still great.

Here's my All American Burger Recipe. I created this recipe for Cafe Indigo when I worked there ages ago and and have served them at Blue Moon as well. They are delicious and very good for you. They freeze well too.

All American Burgers
Dry Ingredients:
2 cups TVP
1 T garlic powder
2 T onion powder
1/2 t oregano
1 t sage
1 t paprika
2 T flax meal
1/3 c nutritional yeast
3/4 cup ground oats
1 cup dry breadcrumbs
Wet Ingredients:
2 cups boiling water
2 T light miso
1 T braggs or low sodium tamari (you can increase it to 2 T, but start
with 1 so it's not too salty)
1/2 t liquid smoke (even if you don't like liquid smoke, try it once
in this recipe. You don't taste the smoky taste, but it adds an
amazing flavor)
4 T ketchup
1 1/2 T dijon mustard
1 T toasted sesame oil (again, very important to the flavor so don't
subsitiute this the first time)
1 T balsamic vinegar
Method:
combine the wet ingredients into the dry ingredients and chill. Use
1/2 cup of mixture per burger and cook in a cast iron on medium heat
for around 4 minutes a side. I like to make mine really flat and thin.
They taste really good if they get a little brown, so don't worry
about that.
Yields around 10
**You may need to add a little more or less breadcrumbs depending on
the humidity and the TVP you use.

Special Sauce:
1/2 cup HOMEMADE LOWER FAT vegenaise or nayonaise (or tofu)
2 t onion powder
1 large garlic clove, pressed
1 T sweet relish
1 T dijon mustard
2 T ketchup
1/8 tsp liquid smoke (optional)
pepper to taste

Total Spent this month: $10.00
Total Left this Week: $10.00

8 comments:

  1. I really need to start using nutritional yeast. I didn't realize it was so high in protein. I do sprinkle sesame seeds on a lot things I eat though! All your recipes look good as usual too!

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  2. I'd love to open up my freezer and pull out half the things you find in yours!

    Let's see...I have frozen pineapple and frozen mango in mine. Whoopeeeeee!

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  3. I'm going to start going grocery shopping with you. I have grocery spending issues - I spend spend spend!!

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  4. mmm, i am really craving a sprout salad right about now!!

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  5. Your dishes are delicious in appearance and full of good things to eat as always. What creativity you have always shown is now compounded by your need to be careful with money. Who would have thought of some of these thing! Well, I have your ideas now, and I shall be happy to try your system. Hugs, River

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  6. Wow, you're really impressive and I feel like a splurging fool!

    Your fried rice looks so tasty, and the split pea soup looks so creamy and delicious! I see you drink Tension Tamer, I love the Celestial Seasonings teas!

    The sprout salad is so colorful and it sounds very healthful. And the All American Burgers look beyond amazing! Thanks for the recipe!

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  7. Day by day, I tend to go more raw, but, I got to try this burger recipe right away.

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