Do you enjoy eating Irish style food as much as I do on Saint Patrick’s Day. Even if you are not Irish it is fun to join up in the d food. Really these doughy raisin studded buns are traditionally eaten on Lent but why not enjoy them at other times such as Saint Patrick’s Day . The original versions had only a knife cut cross on top but now are made many differnt ways. This recipe uses icing to make the cross on top which is different that the orginal recipes but I like them a little sweeter. I enjoy making my bread in a bread maker on dough menu bit. you can make these without one by using the Without a bread maker instructions below if you prefer.
Hot Cross Buns
For 1 lb bread machine:
1/2 cup milk
1 1/4 eggs
2 1/2 tbsp sugar
1/3 tsp salt
2/3 tsp cinnamon
2 cups flour
1 tsp yeast
1/2 cup raisins
For 2 lb bread machine:
1 cup milk
2 1/2 eggs
1/4 cup butter
5 tbsp sugar
2/3 tsp salt
1 1/3 tsp cinnamon
4 cups flour
2 1/2 tsp yeast
1 cup raisins
Place ingredients in bread machine in order manufacturer suggests. Mix using bread machine dough cycle.
About 5 minutes prior to the end of the dough cycle add raisins (or at 1st beep, if your machine does that), or knead them in by hand at the completion of the dough cycle. After a short kneading, let the dough rest for 10 minutes. You can make them without a machine by mixing ingredients in a bowl until smooth. Add raisins and mix in. Knead the dough until
Cut dough into the desired number of pieces (8 for a small, 16 for large), shape each one into a ball and place in a greased baking dish. Cover and let rise about 35
minutes or until double in bulk.
Brush with a mixture of egg yolk and 2 Tbsp water. Bake at 350-degrees for 20-25 minutes.
After buns are completely cooled, drizzle in the shape of a cross a mixture of:
Who doesn’t like a change of pace sometimes. This is a simple entrée full of nutritious vegetables. It takes a while to cut of the vegetables but if you have time constrains you can pick up a mixed stir fry vegetable mix to save some time and pre-cooked chicken strips all in the freezer section. You could also prepare the ingredients on a day you have time to prepare and freeze meat and vegetables. Even the udon noodles could be pre-cooked to an almost cooked stage and then frozen to use later.
For better nutrition buy whole wheat undon noodles. They will give you more protein and nutrients your body is craving.
8 oz Udon Noodles
2 tsp. Cooking Oil
1 cloves Garlic, minced
1 teaspoons Ginger Root
Red Peppers or mixture
2 carrots, slice diagonal pieces
1/2 cup sugar peas
Grilled chicken strips
Sesame Seeds & green onions (optional)
Cook Udon noodles according to package instructions. Heat oil in wok or large skillet. Add garlic and ginger and cook 1 minute. Add carrots, peas and peppers and cook for 2 minutes. Add sauce and chicken to pan. Bring to a simmer and cook until chicken is heated through. Remove from heat and add the noodles. Serve with green onions & sesame seeds on top.
Ingredients for Sauce:
1/2 cup soy sauce
1/4 cup water
2 tablespoons sweet rice wine
1 tablespoon, plus 2 teaspoons brown sugar
1/4 cup sugar
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced ginger
Add all the ingredient into a small sauce pan. Heat on medium heat until the sugar has been dissolved. Let cook and store for later use in a refrigerator for up to 3 days.
There is nothing better than a change of pace in what you eat for the day.
1 package Noh Portuguese Sausage Mix
1/4 cup water
1/2 pound ground pork or turkey
1 dozen eggs
1 tablespoon vegetable oil
1/2 cup diced green onion
Combine mix with water. Add to ground meat and mix thoroughly.
beat eggs in a separate bowl.
Heat oil in skillet. Add meat and cook over medium heat until done. Pour eggs over meat and cook until set. Sprinkle with green onions and continue cooking until done.
if you like to eat the Breakfast burritos you can make them at home fast and easy. I take the sausage and start cooking it in a frying pan until it cooked . Then you add the eggs one at time and mix in or have them already scrampled in a bowl and pour into the pan. I like to add one at a time to have one less bowl to clean later. Sitr until it is all mixed and the eggs are completely cooked. Take a flour tortilla and put the filling inside about 1/3 of the way up on a tortilla. Start rolling the tortilla until halfway and then fold in both ends. Continue rolling up the flour tortilla over the filling and you with have yourself a breakfast burritos. You can add some shredded cheese on top of the meat mixture, if desired. Serve with some juice or a small fruit and you will have a quick and easy breakfast.
In the above photo I served the buritto with a small pear If you are not able to find Mexican sausage here is a recipe.
You can save them in the fridge for a few day or put them into the freezer to warm up as needed using a microwave or quickly pan-frying.
2 strawberries, sliced
1/4 cup blueberries
1 container (6 oz) fruit yogurt
1 tablespoon granola
1 maraschino cherry
Peel and slice banana lengthwise, Place on serving dish. Place half of the strawberries and blueberries on banana. Pour yogurt over the top and sprinkle with remaining berries. Sprinkle with granola and garnish with cherry.
I really like homemade food the best but sometimes you just do not have the time to prepare foods that take a considerable amount of time to prepare. Enchilada are one of these. To get around the time to prepare this meal I make a pressure cooker casserole. To make an even better tasting meal you can make you own enchilada sauce. So when I have time I make Mariel’s . With a busy day I do for the fast way which is still very good. You can prepare Mariel’s sauce, make you own or even faster use a canned sauce. You will need about 2 cups of sauce. I used a pork roast I cooked in the canned enchilada sauce inside the pressure cooker for 35 minutes on high pressure. Ground beef works well too.
Layered Enchilada Casserole
One pound of ground beef, pork or other meat, cooked, and shredded
2 cups sauce
1 1/2 cups shredded cheese, cheddar or mexican blend
Mis the meat and sauce. Put 1/4 of the sauce and meat in the pan. Layer with three tortilla overlapping, add 1/4 cup of the sauce and layer 4 more times. Put lid on pressure cooker and cook for 5 minutes. Remove top after it complete the time by releasing the pressure. Top with the cheese and let it set for 10 minutes before serving.
I must admit it is extremely hard to produce meals for $ 50.00 per week. I live in an area without Aldis and competitions among grocers. In fact the two closes place to get menu supplies are Dollar General and the Chapman Food Mart. Bot of these stores are seven miles away. Farther but close enough to shop are Dillions, Wal-Mart and County Food Mart. These are all about 15-20 miles away. The nearest Aldi is 49 miles a way and Trader Joes is 148 miles. These are not useful for meals on a budget. If you saved you would pay too much for gas unless you did a once a month trip then it might work. I suspect many others have this same problem. If you do not eat pork you could use a beef roast and hopefully find one that will not cost too much. Here beef is costing over three dollars a pound or what I have done before is to replace 1/2 the meat with beans.
This week I will be using chicken left from last week shopping. I found that I have to buy meat on sale and then use it for many meals. Last week I purchased two chickens. I took out the two breast and saved them for the Fajitas while I pressured cooked the rest of the chicken and divided for meals. I also have two pieces of chicken thigh and legs cooked two weeks ago that are in the freezer. I found Pork shoulder roast for $ 1.89 a pound and paid $8.69 for the 4.6 pound roast. This roast can make 5-10 meals depending on usage. Remember you only need 4 oz. per person per meal. You can get by on 3 oz. Pregnant and breastfeeding women and anyone that works at a laboring job will need more. This is less than we are accustomed to but you will still get enough protein for the average person and many other foods contain protein. After doing the math I found I can get close to 18 servings 4 oz. portions. After I cut it up I will find how much fat and bones is in the cut. We have chickens so we get eggs for the cost of feed. It is not really cheaper but we can control what they eat.
This week so far I purchased mostly essentials. I use many of my dinners for leftover lunches. This works out the best for use. I also have on hand peanut butter for sandwiches. I will still need to buy some items such as the noodles and cheese for the lasagna and maybe some canned tomato for the chilli but I hope to get close to $ 50.00. I have kale and some mixed vegetables in the freezer and canned vegetables in my emergency storage.
I do not necessary believe these reduced cost meal are the best diet wise but will hopefully get you going until you get a better income source or get your garden going. I miss having as much vegetables and fruit as I like. Depending on much money is left I will add more vegetables for added nutrients but you with really budget meals you need to make sure you are getting enough calories. Such a change for us use to counting calories. Many of those diet challenge menus are full of a lot of nutritious food but you will get hungry without enough calories. Many of those vegetable based diets need more resources per calorie than you would think.
Peanut butter and Jelly sandwiches
Chicken Fajitas, tortillas and Lemon-Cilantro Rice
Goulash with Rice, mixed vegetables
Baked Potato with Chili, corn
Kale, Potato and Italian Soup
Tortillas $ 2.00
Fajita mix $ 1.15
Hot Tamales Valentine candy $ 2.00 (not in budget but for a treat)
half & half $2.55 (creamer for coffee)
Milk $ 3.80
Salsa $ 3.00
Total with tax: $ 15.81
Chapman Food Mart
Gouda cheese $2.79 (ok I splurged again) This will make a good mac and cheese later Or grated on bread and toasted in the oven to eat with the soup.
Pork Roast *$8.69
Cilantro $ 1.29
One Bell Pepper $ 1.59
Total with tax: 15.63
Weeks total so far: $ 31.44
1 lb sausage, I like to use italian.
1 clove (1 g) garlic; minced
1 tablespoon basil
1 1/2 teaspoon salt
1 can (6 oz) tomato paste
1 can (16 oz) tomatoes
6.5 oz lasagna noodles (8 noodles)
2 extra-large eggs
3 cups cottage cheese
1/2 cup parmesan cheese
2 tablespoon parsley flakes
1 teaspoon salt
1/2 teaspoon pepper (black)
1 lb mozzarella cheese; sliced (thinly)
Brown meat slowly until cooked through, drain. Add next 5 ingredients. Simmer uncovered 30 min.
Cook noodles as directed. Drain. *Option for quicker meal is to use no-boil lasagna noodles. Add an extra 1/2 cup water to the sauce.
Beat eggs: add remaining ingredients, except mozzarella.
Layer half the noodles in 13x9x2 in baking dish; spread half of cheese filling; add half of mozzarella
cheese and half of meat sauce. Repeat.
Bake at 375 about 30 minutes (or assemble early and refrigerate; bake 45 minutes).
Let stand 10 minutes before serving. Serves 8 to 10.