Friday, June 17, 2016
Cheap & Cheerful Suppers for the first week of summer break
Black bean tacos
Fresh strawberries and sliced bananas
Fresh-baked bread and butter
Herb-crusted roast pork
Roasted vegetable medley
Strawberry, almond and mixed green salad
Leftovers from Sunday
Egg Foo Yung with brown sauce
Homemade English toffee
Garbanzo bean and vegetable soup, pureed
Dinner rolls (from last of refrigerator roll dough)
Scratch cornstarch pudding (chocolate)
It's strawberry season in our garden. It looks like I have enough strawberries to pick, daily, for about 10 days, then the harvest will slow down. We're spoiled, I know. Our guests were delighted to have garden-fresh strawberries, last Sunday. I'm also using a lot of spinach this week, in salads, in the egg Foo Yung, and again last night in the tomato-Florentine soup. I have enough spinach in the garden for one more large picking, then we'll move onto something else.
I made a large batch of scratch cornstarch pudding yesterday afternoon -- 8 1/2-cup portions. We managed to fall behind in milk consumption. And with one freezer unplugged, we're low on freezer space for freezing surplus milk. Pudding it is! Two of my kids were home when I made it, and 2 servings were gobbled up before it even cooled. If you use a box for pudding, you really should give scratch pudding a try. The ingredients list is simply sugar, salt, cornstarch, flavoring (cocoa powder or vanilla extract) and milk. And for me, yesterday, I was able to make a quart of pudding for about 75 cents, including the milk.
Eggs are even lower priced this week, $6.98 for 15 dozen, at Cash & Carry. That's 47 cents per dozen. I am tempted! I have about 9 dozen in the fridge right now. We're using eggs in place of meat or cheese many nights per week. At 47 cents per dozen, egg salad sandwiches for lunches is a bargain. Hmmmm. (Can you see the wheels turning in my head?)
So tell me, what was on your menu this past week?