169 replies to this topic

[Canned Nerd]

I don't know about cheap based on the number of cans, but it sure is convenient since it uses just about every canned food in my pantry.  Definitely plan on making it though I will have to eat it for days on end (no room in freezer to store it for future).

[Philbe]

It's cheap for me because it's already in my pantry...and it's not garden time yet...and I don't have to buy the fresh ingredients etc.  We thoroughly enjoyed our lunch...and sinfully easy to put together... 

Edited by Philbe, 29 March 2013 - 02:53 PM.

[Jeepers]

Lunch...chicken corn chowder...on the cheap!

 

1 can of cream of chicken soup

1 can of drained carrots

1 can of drained sweet corn

1 can of creamed corn

1 can of drained chunk chicken

1 can of drained peas

1 tsp. salt

1 tsp. garlic powder

1 tsp. onion powder

1/2 can of drained potatoes...chunked up

1 can of chicken broth

 

Bring to a boil, reduce heat and simmer until everything's happy. May have to add a bit of water to thin it if you like.

 

 

My kinda cooking...open a can.  I think I usually have a can case of all the above in the pantry at any given time. Thanks for the recipe.

[Twilight]

I have not tried this but  it looks interesting, would be considered cheap I think.

 

Here is a recipe for Ancient-Style Bread.
Ingredients:
14 oz. flour
1 cup of water
1/2 teaspoon of salt
Mix the water, flour, and salt together slowly. Then knead the dough and form it
into flat round patties.
Cover the dough with a cloth and let it sit overnight. The next day, bake it in
an oven at 350°F for 30 minutes. For an authentic Mesopotamian experience,
eat the bread with a raw onion!

[Philbe]

I have not tried this but  it looks interesting, would be considered cheap I think.

 

Here is a recipe for Ancient-Style Bread.
Ingredients:
14 oz. flour
1 cup of water
1/2 teaspoon of salt
Mix the water, flour, and salt together slowly. Then knead the dough and form it
into flat round patties.
Cover the dough with a cloth and let it sit overnight. The next day, bake it in
an oven at 350°F for 30 minutes. For an authentic Mesopotamian experience,
eat the bread with a raw onion!

 

If you let it sit overnight covered and not in the frig, wouldn't you be afraid of it souring?  It would probably draw "wild" yeast, but you'd have to mix it up & let it rise???? 

[lovinit]

Philbe, what is the dollar value of your chicken corn chowder, ie. - cost per can?  I do like the conveinence of it, but think it would cost about ten dollars to make it with our prices.

 

I did get Great Value  brand corn on sale for .66 cents, but most canned vegetables are over a dollar each, the soup being over two dollars.

 

Green Giant brand corn NOT ON SALE is $1.69.  You can catch it at $1.25 sometimes.

 

How about the same recipe using dried vegetables, the chicken broth/boullion and a white cream sauce?  Could we make it work?  Cook the veggies with the broth and thicken  with the white sauce when the vegs. are well rehydrated.  You might even be able to use powdered milk.  I'm curious about the cost difference, between here and there, and between canned and dehydrated.

[Philbe]

Philbe, what is the dollar value of your chicken corn chowder, ie. - cost per can?  I do like the conveinence of it, but think it would cost about ten dollars to make it with our prices.

 

I did get Great Value  brand corn on sale for .66 cents, but most canned vegetables are over a dollar each, the soup being over two dollars.

 

Green Giant brand corn NOT ON SALE is $1.69.  You can catch it at $1.25 sometimes.

 

How about the same recipe using dried vegetables, the chicken broth/boullion and a white cream sauce?  Could we make it work?  Cook the veggies with the broth and thicken  with the white sauce when the vegs. are well rehydrated.  You might even be able to use powdered milk.  I'm curious about the cost difference, between here and there, and between canned and dehydrated.

 

My canned goods are from Aldi's ... a very economical place to buy canned goods etc.  Also one can buy alot of canned goods at the $Tree (nothing is over $1).  If I count the value of my time, the time my stove needs to stay hot, for me it's a value saver as well as a time saver.  During garden season I always love using my own veggies.  My dehydrated stuff stays on my pantry shelf.  I don't use it, it's for long time storage not for my daily use.  Just Philbe's way of doing things...not for everybody obviously.  Just sharing! LOL

[Twilight]

It is probably a sour dough type bread.

Somehow I get the impression most of us have clean house and do not live like slobs .

 

If we live clean, our homes should be clean, and since we breathe the air in our homes we should not be afraid of the yeast which is there..from the cheese you eat or make and other foods like breads.

This is of course  not to say that you could or should raise the bread in the bath room....

[Canned Nerd]

Unfortunately absolute cleanliness (as in bacteria/germs) is just in the eye of the beholder and not in fact, especially when exposed to the air we breathe.  One has to give thanks for a normally efficient immune system that handles our everyday bacterias in our home. 

[Jeepers]

Philbe, what is the dollar value of your chicken corn chowder, ie. - cost per can?  I do like the conveinence of it, but think it would cost about ten dollars to make it with our prices.

 

I did get Great Value  brand corn on sale for .66 cents, but most canned vegetables are over a dollar each, the soup being over two dollars.

 

Green Giant brand corn NOT ON SALE is $1.69.  You can catch it at $1.25 sometimes.

 

How about the same recipe using dried vegetables, the chicken broth/boullion and a white cream sauce?  Could we make it work?  Cook the veggies with the broth and thicken  with the white sauce when the vegs. are well rehydrated.  You might even be able to use powdered milk.  I'm curious about the cost difference, between here and there, and between canned and dehydrated.

 

My canned goods are from Aldi's ... a very economical place to buy canned goods etc.  Also one can buy alot of canned goods at the $Tree (nothing is over $1).  If I count the value of my time, the time my stove needs to stay hot, for me it's a value saver as well as a time saver.  During garden season I always love using my own veggies.  My dehydrated stuff stays on my pantry shelf.  I don't use it, it's for long time storage not for my daily use.  Just Philbe's way of doing things...not for everybody obviously.  Just sharing! LOL

 

It would be good for a last minute (unplanned) meal for me because it uses all the things I already have in my pantry.