Grocery Shopping on a Budget

[The Mean Lady 604]

what is cumin good for? ive had some for a while.

cant even remember what recipe called for it lol

[LeftCoastLady 441]

what is cumin good for? ive had some for a while.

cant even remember what recipe called for it lol

You can use cumin in chili or when making a curry.

Here's a good chili recipe that uses cumin: http://getcrocked.com/2011/09/28/crock-pot-dads-famous-no-bean-chili/

Here's a lentil curry with roti recipe: http://www.noveleats.com/bread/lentil-curry-with-roti/

[EminTX 131]

Expired milk makes the best breads--your corn bread will be super delicious made with milk that is beyond drinking.

What city are you in? That could really help you with resources. I live a budget like a crazy woman and can make my nickels scream when I have to, but I am thinking your location is too far to get use from my shopping recommendations.

[The Mean Lady 604]

Expired milk makes the best breads--your corn bread will be super delicious made with milk that is beyond drinking.

What city are you in? That could really help you with resources. I live a budget like a crazy woman and can make my nickels scream when I have to, but I am thinking your location is too far to get use from my shopping recommendations.

im in a podunk town in canada atm

can you use canned corn in cornbread? i have an extra can =)

[The Mean Lady 604]

damn i just looked... corn bread is not made from corn =X

[LeftCoastLady 441]

damn i just looked... corn bread is not made from corn =X

You can use corn in corn bread, but you'd still need cornmeal for the actual base mixture.

[LIFE'SJOURNEY 970]

CORN PUDDING CASSEROLE

Not sure what type of can corn you have but here is a southern recipe

1 (17 oz.) can creamed corn

2 beaten eggs

1 pkg. Jiffy corn muffin mix

1/2 c. chopped onion

1/4 c. butter

1 c. sour cream

Salt and pepper to taste

Grated Cheddar cheese

Mix creamed corn, eggs and corn muffin mix together. Place in greased shallow casserole. In 1/4 cup butter, saute onions. Mix in sour cream and the salt and pepper to taste. Spoon sour cream mixture over muffin mixture. Cover with grated sharp Cheddar cheese. Bake at 350 degrees for 45 minutes.

[The Mean Lady 604]

ive been wanting tomake that for 2 years but always get fed up trying to find the jiffy mix LOL

[indiana_sweetie 120]

what is cumin good for? ive had some for a while.

cant even remember what recipe called for it lol

Cumin combined with chili powder and a little garlic makes taco seasoning. I never buy taco seasoning in a mix because they add MSG...major pain reaction for me. Here is one of my leftover tricks: Day 1 spaghetti. Day 2, take leftover sauce, add chili powder and cooked elbow macaroni, add a can of beans (chili mac). Day 3, if there is leftover sauce and beans, cook hot dogs in it (chili dogs). You can serve with or without buns. Add a little chopped onion on top.

My hubby has never tasted Mexican food. He says he's not picky...

Edited January 7, 2013 by indiana_sweetie

[indiana_sweetie 120]

ive been wanting tomake that for 2 years but always get fed up trying to find the jiffy mix LOL

If you can get some corn meal there is a recipe on the back. I buy it in the round box.

1 1-4 cup flour

3/4 cup corn meal (I use 1 cup flour and one cup corn meal)

1/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1/4 cup oil

1 egg beaten

Heat oven to 400 degrees, grease 8 or 9 inch pan

Combine dry ingredients, stir in the rest, mixing until moistened

Pour into pan and bake 20 to 25 minutes until light golden brown and wooden pick inserted in the center comes out clean.

[SunnySanDiego 17]

what is cumin good for? ive had some for a while.

cant even remember what recipe called for it lol

I use cumin in my chili or in a adobo seasoning which is a dry rub for meats and very flavorful.

Adobo

Cumin

Paprika

Garlic powder

Oregano

Onion powder

Chili powder

Salt

Pepper

[Apapaia 25]

no no i am not into freezing milk. that crosses my weird line.lol

You shot me down! But I am not giving up. You could make yogurt! My mom used to make it at home. As starter she'd use store bought yogurt and milk and then she'd save some (like a jar)for when she wanted to make some. Gonna look at some more recipes for you! Challenge accepted

[Kathryn41 3,205]

I could never find the Jiffy Mix corn bread/muffins boxes in Canada. I always brought them back from the States. Corn meal and Corn flour are also not readily available - you have to really look hard to find that too. Canada does have more varieties of wheat and other grain flours available than I have been able to find in the US, though, so I guess it is a trade-off. Still, your can or corn is one of your most versatile items - you can add it to virtually anything, including corn bread. My husband makes corn bread all the time (standard staple of the South) and he adds all sorts of things to it - corn, onions, jalapeno peppers, cheese, chopped sweet peppers - and it always tastes great! If you do find the Jiffy Mix, here is something you can also do with it to make it more of a whole meal - just add a can of Pork & Beans to the ingredients when you are mixing it. It adds a sweetness and moisture to the corn bread (which it often needs!) and the corn and the beans combine nutritionally to create a whole protein. Plus, it tastes really good! Great for snacking!

I so miss bagged milk! I regularly would buy a gallon and then freeze the other bags. Then when I finished one bag, I would let the other thaw out and use that. There was absolutely NO difference in taste, texture or how it behaved and I never had to worry about sour milk. That is one of the things that frustrates me here in the US - milk almost always sours before its expiry date- and it doesn't freeze well in the cartons - so I end up buying quarts more than the larger quantity just because it is only going to last for 4 or 5 days before it goes sour, and even then usually lose the last bit of it (Our fridge is at a proper temperature). Soured milk is great for any type of baking though - cakes, quick breads, pancakes, muffins . . .yum. Neither my husband or I can 'afford' a lot of baked goods, though :-(.

Edited January 7, 2013 by Kathryn41

[N-o-l-a 7,167]

I so miss bagged milk! I regularly would buy a gallon and then freeze the other bags. Then when I finished one bag, I would let the other thaw out and use that. There was absolutely NO difference in taste, texture or how it behaved and I never had to worry about sour milk. That is one of the things that frustrates me here in the US - milk almost always sours before its expiry date- and it doesn't freeze well in the cartons - so I end up buying quarts more than the larger quantity just because it is only going to last for 4 or 5 days before it goes sour, and even then usually lose the last bit of it (Our fridge is at a proper temperature). Soured milk is great for any type of baking though - cakes, quick breads, pancakes, muffins . . .yum. Neither my husband or I can 'afford' a lot of baked goods, though :-(.

What type/brand of milk are you buying? I usually drink lactose free or organic local milk in America and it seems to last forever! I don't know why, but lactose free milk usually has an expiration date weeks past the regular milk and I've never had a container go bad on me.

Or maybe we just use a lot of milk - maybe a liter a day?

[Kathryn41 3,205]

I must admit we don't use a lot of milk. I generally buy skim or 1%- whatever has the longest expiry date on it. I use it in my tea and my husband uses it for breakfast cereal. I've actually started drinking the unsweetened coconut almond milk by Blue Diamond as my staple now for cereal and drinking. It tastes incredible, although I haven't developed a taste for it yet in my tea .My husband doesn't drink it (the coconut almond milk) at all, so it is mine, all mine!!