Casa di Pizza

I am finding it a little difficult to find things to post that are positive.  What I will say is, “I can’t keep up with the rising cost of food and other things!”  Going out to eat has been non-existent for us.  We cook or bake everything rather than buy prepared or packaged foods.

A couple of Saturday’s ago we made homemade pizza.  It is a little time-consuming, but it is much cheaper and taste better.

I make the dough-

pizza dough

and I made my quick pizza sauce.

homemade easy pizza sauce

I made six individually sized pizzas.

dough pizza

Each of us added our favorite toppings (the one below is mine) and there you have it!  A delicious pizza costing you less than a delivery pizza or going out for a pizza.

pizza

Buon appetito!

liz siggy

PomahBerry Yogurt Pops

Last nights frozen pop experiment-

Brian and I accomplished what we had intended to do. That was to see if we could come up with a frozen pop recipe from the ingredients that we had on hand.

They weren’t brick hard. They had the same bite as any commercial frozen treat. My issue was with the taste. I don’t care for berry drinks and that was base for the pops. They were too tart for me. Since Brian likes berry drinks, he thought they were delicious.

Here is how we made them and the ingredients used.

Frozen Pop Treats

In a large, glass measuring cup (4 cup size) first add-

1/3 cup of fruit flavored yogurt (your choice of flavor)
3 Tablespoons corn syrup
Pour the flavored drink (again, your choice)to the 3 cup mark.

Mix well using a whisk. Pour into molds.

Store in freezer until completely frozen (6-8 hours).

We are looking forward to making many different flavors with differnt types of ingredients.

Maybe summer will be fun after all!

Popsicle® Flavor Experiment

Brian and I have been wanting to make some frozen pops. Below are the ingredients we had on hand.

Pops Ingredients

Brian named them, PomahBerry Yogurt Pops (pomegranate and berry). We won’t know until tomorrow how they will taste.

Pops before the freeze
Before going into the freezer

If these don’t taste as we had hoped, we will keep on trying different flavors.

Or, we will just pick recipes from the book I already have to make frozen Pops☺

And, if they are all we expected, I will post the recipe.

Decisions, decisions!

A Great Value

Everyone likes a great value. But does everyone like Great Value?

In my quest to cut down on the food bill, I have been seeing more and more white labels in my food closet. Not so long ago I would have balked at using no name food products.

My reply to using said products would have been something like this-

Ewwww!

But there are moments when we have to set our pride aside and do what is best for the times. ‘Pride goeth before the fall’ and that sort of thing-hubris. Or was it more ‘The fall goeth before the pride’.

I made chili con carne today and used Great Value products for the ingredients.

While the chili was cooking, I compared the ingredients with the GV tomato sauce with the Hunt’s tomato sauce and they seemed to be the same. But would it taste the same?

After a long, slow simmer on the stove I am happy to report that the chili tasted just like my chili. It was good.

Now, I can sleep!

Grab a big bowl, guys!

It looks like we will be eating chili for a while

and “pick-up some more of that-there Great Value food”!

Finding The Bargains

I happened upon a website called Sunday Saver.  It displays Weekly Sales Circulars & Sunday Newspaper Ads throughout the nation.  Your will find deals at your local grocery, department, office, home, online, pharmacy, etc. stores and restaurants.

Sunday Saver/DealCatcher is an online community that helps shoppers save money and make educated purchases. On the site you will find online coupons, products, sales, reviews, and rebates.

Lentil And Rice Soup

After visiting Claudia this morning and watching the video she had posted on “Great Depression Cooking”,  I was inspired to make a big pot of lentils and rice soup for supper. 

lentil and rice soup
Lentil and Rice Soup

I keep a large jar of lentils on hand at all times as well as rice and beans.

Things can get economically tough sometime and lentils, beans and rice make a very nutritious and economical meal.

I used my recipe “Lentil Soup Italian Style” to make this lentil and rice soup. I omitted the potatoes and added a little over 1/4 cup of rice (not instant) instead. I also used fresh basil from my herb garden rather than the dried basil.  This took about 25 minutes to cook.

What Is Old Is New Again

It seems that we are on a croquette kick lately. I roasted a chicken Monday and had a lot of meat leftover. Tom came up with the idea of making chicken croquettes. During this time of economic hardships for most of us and the soaring cost of food, it is vital that we get the most meals out of our food supply. I remember when I was working full time; we weren’t so frugal with our meals. After kicking off my steel-toed boots, I didn’t have the time or the energy to plan or prepare many home cooked meals. Most of the time we ate on the fly. I consider myself lucky in that I learned from my parents how to get the most meals from the foods they had at hand. Taking in to account that they grew up in the depression era, they knew how to get the most from a limited supply of food.

While food prices are soaring, most of us are looking for ways to cut down on our food bill. I have a cookbook that my parents owned “The Victory Cook Book,” published in 1943. I have often, throughout my years of cooking, referred to that cookbook. It wasn’t until recently that I took a second look at this cookbook. This cookbook, being a Wartime Time Edition, focuses on substitutions and economical recipes. During these times of financial hardships, this could be just the cookbook for ideas for those of us who need to cut down on expenses and still put out a good meal for our family. I do make adjustments and add ingredients such as herbs and or spices. Without your own touches, these recipes can make the meals taste bland.

For more information about “The Victory Cook Book” read this article by Harriet Hodgson
New News From Old Cook Books . It is very insightful.

Nonna’s Fettuccine Alfredo

I have a lot of a ‘little bit of this’ and a ‘little bit of that’ in the cupboards and refrigerator. In these lean times attributed to the economic disaster we are experiencing in this country, I try to think of meals using what is on hand here rather than run to the store for ingredients. I came up with this recipe for Fettuccine Alfredo using ingredients I had on hand.

Nonna’s Fettuccine Alfredo

I made the pasta dough using 2 ½ cups of all-purpose flour, 1-teaspoon salt, 2 eggs and a tablespoon of olive oil. By the time I was done kneading this pasta dough my hands were about to fall off. I let this dough rest for 20 minutes in a plastic bag and then I got out my pasta machine to make the fettuccine.

Fettuccine uncooked
Fettuccine

While the pasta is cooking-in a large frying pan, melt 1/4 cup of butter, added 2 smashed cloves of garlic and sauté the garlic over low heat until you start to smell it. Remove the garlic and add 1-teaspoon dry basil to the butter. If your pasta isn’t ready, remove frying pan from heat so the basil and butter don’t burn.

Cook the fettuccine/pasta al dente (tender but firm to the bite).  Reserved about a cup of the pasta water and add it to the basil butter. Drained the rest of the pasta, add it to the skillet with the basil butter, and reserved pasta water. Add 3/4 cup of grated Parmigiano-Reggiano and 1/4 cup grated Romano cheese, 1/2 cup of half-n-half and 1/2 cooked frozen peas. Cook over low heat, moving it around with tongs until it thickens.

Serve immediately. Add more grated Parmigiano-Reggiano or Romano cheese to individual serving if desired.

Serves 2

Fettuccine Alfredo
Nonna's Fettuccine Alfredo