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Tag Archives: corn tortillas

52+ Weeks of Recipes

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Breads, Pastry, Pasta

Bagels

Cinnamon Raisin English Muffin Bread

Cornmeal Crackers

Corn Tortillas

Croutons

Egg Noodles

Eggless Pasta

Flax Crackers

Honey Whole Wheat Bread

Pie Crust (Curried Chicken Pot Pie)

Pizza Crust

Multi-Grain Sandwich Bread

Whole Wheat Flour Tortillas

Sweets & Breakfast Treats

Christmas Stollen

Chocolate Graham Crackers

Cinnamon Rolls Quick & Easy

Granola Number Five

Granola Bars

Whole Grain Pancakes

Beef

Bison Chili

Bison Stroganoff

chipotle meatloaf

Corned Beef & Cabbage

Lasagna

Pork

Frijoles Borrachos

Pork Carnitas

Posole

Tomatillo Pork Stew

Chicken or Turkey

Curried Chicken Pot Pie

Curried Turkey (or lamb) With Autumn Vegetables

Mediterranean Chicken with Potatoes

Tomatillo Chicken Dia de los Muertos

Vegetarian & Vegetables

Anasazi Bean Burgers

Corn Salsa

Rainbow Chard With White Beans

Refrigerator Kimchi

Roasted Tomatoes (oven dried)

Spring Asparagus Salad

Sushi

Super Lentil Dal

Sauces, Dressings & Condiments

Bechamel Sauce

Balsamic Salad Dressing

Buttermilk Ranch Salad Dressing

Coffee Bourbon BBQ Sauce

Marinara Sauce

Mustard

Pizza Sauce

Tomato Sauce

Tomatillo Salsa

Vita’s Pasta Sauce

Make It With Milk

Crock Pot Yogurt

Meyer Lemon Cheese

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52 Weeks By The Numbers

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Let the countdown begin. When I began my year of inconvenience I thought it might be interesting if I kept track of the quantity of staples I was buying and making. Not everything mind you, but mainly the items I would have typically purchased conveniently at the supermarket (or in this case at my co-op). I’m pretty sure I missed tracking a number of items, or at least it feels that way now recalling how many weeks these items were part of my at times, frustrating routine.

Here’s a glimpse into my 52 weeks of inconvenience, primarily cooking or baking for just the two of us (although some food items became gifts, while others were served to our dinner guests. I started to provide links to the recipes below, but decided instead to develop a recipe listing in one of my future posts just to stretch this out a bit further.

Ingredients Made From Scratch
40pounds of flour(14 lbs. whole wheat flour and 26 lbs. white flour) 40 loaves of sandwich bread, 7 loaves of cinnamon raisin bread, 3 loaves banana bread, 6 Christmas Stollens, 24 hamburger buns, 24 flour tortillas, 24 popovers, 18 bagels, 12 pita breads, 12 pizza crusts, 4 batches flax seed crackers, 2 batches chocolate graham crackers, 8 crusts for chicken pot pies, and 4 pounds of pasta. Oh, and a crazy cake, cinnamon rolls, cookies, and I’m sure I missed a few other things as well. Whew!
52 pounds of tomatoes 144 ounces diced tomatoes, 96 ounces tomato sauce, 80 ounces pizza sauce, 54 ounces pasta sauce, 28 ounces roasted tomatoes. And I was worried I wouldn’t have enough to last.
8 pounds of rolled oats, 5 pounds of pecans 21 pounds of granola8 batches of granola bars (200 of 2×2 squares)The rest of the pecans were used in the Christmas Stollen
5 pounds Masa 7 batches (80) corn tortillas. I love making these and likely will not go back to buying them pre-made.
13 pounds of whole chickens and 13 pounds of turkey breast About 4 chicken and turkey dinners as well as leftovers for sandwiches, soup, and stock.
448 ounces (or 56 cups) of stock Chicken soup, veggie soup, turkey soup, lamb stew, tomatillo pork stew, chicken pot pies, dozens of rice dishes and other crock pot dishes
48 Tablespoons or 24 ounces Instant yeast Sandwich bread, cinnamon raisin bread, stolen, hamburger buns, bagels, pita bread, pizza crusts.
52 ounces honey Breads, 8 batches of granola bars (200 squares)
48 ounces maple syrup Granola (sweetener) and pancakes. Life is so sweet.
10 pounds fair trade sugar Okay that number should scare me into a five-mile hike. Yikes, that’s a lot of baking.
3 pounds (48 ounces) brown sugar Granola, some breads, granola bars, cookies
8 pounds (256 tablespoons) unsalted butter Wow, really? What did I make with all that butter? I only use unsalted for baking and some cooking. And I wonder why I gained 6 pounds this past year…
97 ounces or 12 cups of olive oil Salad dressing, marinades, pasta sauce, and all of those made from scratch dinners.
20 dozen eggs (that’s 240) Okay, if Lisa and I averaged 4 eggs/week total for breakfast that would be understandable. Many, many eggs were used in baking and pasta – and the rest made for some great breakfasts.

My year ended on April 17, and I still have some of the tomatoes and chicken stock in my basement freezer. I remember when I was so worried about putting up enough tomatoes last summer, to last me through the winter, and much to my surprise I didn’t use them all. We’ve eaten a few meals over the past two weeks (since the year officially ended) that were part of my stocking up on frozen dinners. Things like curried chicken pot pie, turkey meatloaf, turkey noodle soup, and pork carnitas have added a bit of value to what might have otherwise been a convenience food splurge for me.

In fact, over the past two weeks not a whole lot has changed for me… uhm yet. I baked two breads, made a batch of granola, one pizza, a number of from-scratch dinners, and averaged at least 3 out of 7 lunches from scratch each week. What did change is that I purchased pasta, chips, salsa, breakfast cereal, canned beans, a few salads and one sandwich from my co-op. I have a half-gallon of milk in the refrigerator right now for making yogurt (tonight) and I also think twice before buying anything convenient, partly out of habit and partially out of guilt. Could I actually be a changed woman? Only the next 50 weeks will tell for certain.

Week 42 – Saving Money And Some Time

If you’ve been a follower of my blog over the past 41 weeks, you’ve seen my vintage garlic-keeper mascot in many of the photos.

He unfortunately passed away this morning, the result of what I expect was some kind of disagreement…

… over his place in the pantry and with this “innocent” creature named Olive.

RIP Garlic Man, I’m very sad to see you go.

 

When I first began this year of inconvenience it was springtime and I was filled with ambition and the spirit of adventure. That bubble was adequately “popped” a few weeks later as I struggled to figure out how to make the time I needed to get the food I loved on my table, and more importantly, into my freezer. Local tomatoes were not in season and I didn’t have a hint of anything that resembled tomato sauce, pasta sauce, chicken stock, soup, or tortillas in my freezer. To make these things for myself I was spending the majority of both weekend days cooking, which meant my “free time” was limited and the whole situation was making me (and someone else in my house) a little crabby.

So here I am now with those 42 weeks behind me and only 10 more weeks to finish the year. My freezer is pretty well stocked and I have my regular routine of bread or cracker or granola baking planned out so I’m no longer in any panic for food essentials. In fact, I’m feeling pretty good about managing my time around food preparation, other than totally forgetting I had a bread rising in the warm bathroom last night – things are mostly under control.

So I thought I’d take this opportunity to share with my readers, a time and cost comparison of the foods I hope to continue to make from scratch even in week 53. That’s the question I’m being asked now by a number of people, “when this is all over, what are you going to continue to make from scratch?” Besides a few more of my new favorites, these items are topping off the list.

Food Hands On Time Additional Cooking or Baking Time Cost Comparison
Corn Tortillas 35 minutes from mixing to pressing to cooking 8 tortillas None Holy cost savings – tortillas are the best value around! Only      3 ½¢ per ounce or 28¢ for 8 ounces compared to 89¢ for 12 ounces at the grocery store (7¢ an ounce)
English Muffin Bread 20 minutes to gather the ingredients and mix the batter 60-90 minutes rising time, 20 additional minutes baking time Organic cinnamon raisin bread costs me $2.77 to make a 16 oz loaf. The same size package of organic English muffins are $4.99at my co-op.
Pizza (crust and toppings) 65 minutes total, for crust and toppings (using frozen sauce I made) Crust rises for 30 minutes while prepping cheese and veggies. Bake for 15 minutes I obviously don’t know how much cheese is on the frozen pizza, I used 1/3 of a pound on my own. Cost is about 19¢ per ounce for homemade and 26¢ per ounce on the frozen as a cheese only pizza comparison.
Chicken Stock 10 minutes throwing everything into a large stockpot with water You need a slow simmer for at least 4 hours to get a rich tasting stock I use celery, carrot, onion, fresh thyme, bay leaf, and peppercorns with my chicken carcass. I included the cost of the carcass when buying the whole chicken. No surprises here, at 3¢ per ounce homemade, 12¢ per ounce for Pacific brand.
Yogurt 20 minutes to bring milk up to temp, 20 minutes to let it cool down, add culture, wrap up in towel 8 hours or overnight unattended I didn’t think there would be much of a savings because the starter costs $1.16 a packet. However, using organic milk and starter, my homemade cost is only 8¢ per ounce compared to 11¢ per ounce of my favorite local brand, Sugar River.

I’m sure it’s not much of a surprise that things like chicken stock or homemade bread is so much more economical. What surprised me was that these things don’t take that much time and I can come home from work at 6:30 and still get a fresh-made, better than anything frozen, pizza on the table in just about one hour. I do believe I am becoming a convert of inconvenience. Except for beans… and pasta… and the occasional canned tomato imported from Italy that makes the best sauce ever. That is, until someone else can convince me otherwise.