Tag Archives: maseca

Weekly Eating – 2/5/18

 

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

So remember that sweet deal on a waffle maker I got last weekend? Well, this past weekend I decided to go big, and made a huge batch of sweet potato waffles! The recipe made 14 big, fluffy waffles, which we happily ate 4 of and then I packaged the rest into Ziplocks for the week’s breakfasts.

sweet potato waffles with syrup

For lunch, we decided to explore a bit, and ended up at a pizza place in Chapel Hill called Magone. I got a “small” bacon ranch pizza, and this thing was ‘UGE! And delicious. And filling. The boy couldn’t even manage more than 3 slices of his Hawaiian. I ate 2 slices, and took the rest home, so there was a ton of pizza left over.

chicken bacon ranch pizza

Monday:

Breakfast – Sweet potato waffles! I’d tried reheating in the microwave, and it made them kinda soft and mushy. So I heated them in the toaster, and that came out perfect! New fave breakfast for sure.

sweet potato waffles in the toaster

Lunch – Veggie chili; I made a big ol batch in the Crock Pot with dry beans I’d soaked overnight. We had plenty for dinner, and I packed up the leftovers into several containers.

vegetarian chili

Snack –cuties & more coffee

cuties

Dinner –Black bean & corn California burritoes, with some purple cabbage for color and baked in the oven for crunch.

black bean and corn burritos

I thought I did a pretty good job wrapping, though one ripped a bit, but I’m not nearly as expert as Cheesy Finance 🙂

black bean and corn burritos

All day Monday I had a dull ache in my abdomen, thinking it was just hunger or a stomach ache. It turned into roaring cramps by the end of the day, and I was unprepared. On a suggestion from a friend, I wanted to use a heating pad, but we don’t have one. So google said, make one from putting rice in a sock!

sock rice

I’m here to say that it actually does work. I used a funnel, and filled up hubby’s sock with rice. Microwaved for 1 minute at a time, 2 or 3 times, it holds heat for quite a while. However, microwaved sock rice smells very weird. And hubby refuses to eat it after I’m done with it… so that’s a waste of 2 cups of rice! Haha (Would you eat sock rice?)

Tuesday:

Breakfast – I slept poorly and my body was still confused, so I didn’t know what to do about food. You know how some days, every thing you think of your stomach is like “Nah, I don’t want that”. I almost made toast, almost made eggs, almost had waffles. I made some sauteed greens because for some reason it sounded good, but that wasn’t enough. So I added it as a topping on the leftover pizza.

pizza with greens

Lunch –Can of chicken noodle soup. Nothing exciting, just needed to have some calories and still wasn’t hungry.

Snack –bag of sunflower seeds

sunflower seeds

Dinner –Tomato soup & grilled cheese with leftover tomato juice from the chili and some freezer pesto. Pesto is one of my favorite secrets to delicious and layered flavors in a simple tomato soup.

grilled cheese and tomato pesto soup

Wednesday:

Breakfast –Tropical smoothie; and this finally used up the rest of the frozen fruit mix I don’t like!

tropical smoothie

Lunch –Chili! With some mixed steamed vegetables on the side.

vegetarian chili with steamed vegetables

Dinner –I met up with a new friend after work at Starpoint Brewery/ Beer Study in Durham, and had a Chocolate Stout that was seriously amazing. It tasted sort of like a chilled hot cocoa, but with beer in it. It was worth every penny of the $8 for a 16 oz glass. When I finally got home, I didn’t feel like cooking, so I had more leftover pizza; at least I added some greens on top.

chicken bacon ranch pizza

Snack –Pineapple & cucumber. Cucumber isn’t the best alone, I should have made some hummus to dip it in. They were also close to going bad, so the other container I decided to quick pickle for later.

pineapple and cucumber

Thursday:

Breakfast –Tofu scramble with greens. I used up the last container of tofu, and the rest of the sauteed greens I’d made. I also added some cayenne and nutritional yeast for a cheesy flavor. But honestly, it was pretty not great. Word to the wise: scrambled tofu tastes 0% like eggs. I won’t be making this again.

tofu scramble with greens

Lunch –leftover black beans & corn taco filling with brown basmati rice, salsa, and avocado (basically, a burrito bowl)

burrito bowl

Snack- Ghiradelli sea salt caramel & a tiny Snickers

candy

Dinner –Burgers: bison and lentil. I had some bison meat in the freezer that I bought on sale a while ago, and made burgers from that to make the boy happy.

bison burgers

Then I also tried a new recipe for lentil veggie burgers. I’m trying to find the perfect recipe to balance taste and texture and health. I used the ends of a loaf of bread in this instead of bread crumbs, rather than throw them out.

lentil burgers

These were good, but a bit too dry. Maybe I need to tone down the amount of bread, or add more liquid to the mix before baking.

burgers with potatoes and edamame

Friday:

Breakfast – the last of the sweet potato wafffles w blueberry sauce. I’m loving this quick sauce option: I microwave 1/2 cup of frozen blueberries with 1 packet of splenda and some lime juice, then mush the berries with a fork. It’s so simple and sweet and perfect.

sweet potato waffles with blueberry sauce

Snack – I had a busy morning, and knew lunch would be later than normal, so I had half a protein bar around 11

protein bar omega 3

Lunch –leftover lentil burgers with Green Goddess dressing, salad, and edamame

lentil burgers with green goddess dressing and salad

Snack 2 – We had a meeting at which they gave out muffins. I can’t say no to a moist and tasty lemon poppyseed muffin! But now I know I shouldn’t take any drug tests for a few days.

lemon poppyseed muffin

Dinner – My stomach was confused again, so I was hungry but nothing sounded good. Eventually around 6:30 pm I had a bowl of homemade yogurt with the remaining blueberry sauce from waffles and some tropical granola.

homemade yogurt with blueberry sauce

Then I was informed by Twitter that it was National Pizza Day, so naturally I can’t not celebrate a food related holiday. I was going to try this taco pizza recipe I read in a magazine later this week, but now it seemed like a good time to try it out.

taco pizza recipe

And it turned out pretty good. I liked the corn crust, but I need to cook it longer or roll it thinner next time, it was still soft and chewy in the middle and stuck to the foil a bit. The cauliflower, onion, and pepper toppings I used were tasty, and it used up the last bit of pasta sauce from the vegan meatballs last week. So that was a win.

masa harina corn pizza crust

The Weekend

This weekend is predicted to be rainy both days, which is kind of a bummer. It means it’s perfect “start spring cleaning” weather, but also that I bet there’s a 98% chance we will lack motivation to do so. I do need to return a library book, and maybe will browse and pick up some new ones while there. We also need to “adult up” and get our tax paperwork together… #adultingishardthoughyaknow

yoga and beer in durham

Oh, but I might have a friend who is interested in attending Beer and Yoga on Sunday with me! Two of my favorite things. We shall see.

Food Total: $26.21

I was very pleased that we got through this week without spending any more money at the grocery store! And not going out to eat either, besides one beer. Last week I was a bit of a spendy pants

The only groceries this week were obtained while Erin from ReachingForFI was in town, and we needed some wine for our hangout and chat time 🙂 And then avocados were on sale 2/$1, so naturally we both had to get a least a half dozen! She had a hilarious way of carrying her bounty home too.

Fruit/Veg $8.39 Extras $18.32
Avocado 6 3 wine 4L 16.89
Bananas 6 1.4
Mandarins 3lb 3.99 tax 1.43

This week, I’m trying to learn from my previous mistake of not taking a list, and going grocery shopping while hungry. This week I have a plan, read the ads, scoped out my current stash of coupons, and am making a meal plan after checking the freezer and pantry first. In other words, I’m taking my own advice 😉

Lessons Learned

Well, I’d say there were a few lessons this week. For one, using up leftover odds and ends isn’t nearly as hard as some people think it is, if you’re willing to be creative and eat potentially strange food combinations. There are also so many different way to re-purpose bits of this and that into different recipes.

For another, you need to plan to change your mind occasionally. I had taken the pesto out of the freezer with the intent of making pasta with pesto, which was actually my second choice when shrimp linguine began to not sound great. Then I didn’t feel like pesto pasta, so I decided it would be better used by adding it to the tomato soup. I think we changed up the meal plan every single night this week.

And finally, cooking is an experiment! Don’t be afraid to try new and different recipes. The absolute worst that can happen is it is inedible and you throw it out. People waste about 40% of their food, but if you can find new recipes your family will love, it may cut down on waste over time. Several things I tried this week didn’t work out, but that’s okay. We will keep trying and keep learning!

 

How about you guys? Did you have a learning week or an awesome week of wins?

Easy homemade corn tortillas

 

Happy New Year! Welcome to 2017, and all the adventures that await! I hope you will take some chances, try new things, and enjoy this year even more than the last one. To start off, let’s try something that sounds more intimidating that it really is, making your own homemade corn tortillas.

So, remember how I said that I had bought this thing called Maseca to make my Chorizo Tamale Pie? I read on the bag that it can make hundreds of tortillas, and of course I had to try it! The recipe is so crazy simple, I almost didn’t believe it would work. Just the flour, water, and oil? No way!

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Maseca is a kind of dehydrated corn flour, so that all you do is add water. That must be how you need a very tiny amount of it to make a very large amount of tortillas!

I would recommend trying this with a small batch at first, until you get the hang of how much water or oil you need to create the tortilla texture you want. You can make your tortillas larger, to make big ol burritos, or tiny to make hand tacos. That is the beauty of making your own.

Well, that and eating every other one hot off the griddle cause they’re so darn tasty!

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Ingredients (makes about a dozen small tortillas, or 4-5 large):

  • 1 cup maseca
  • ~1 cup warm water
  • 1 big tablespoon shortening

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Step 1: In a large bowl, mix the maseca and half the water. Mix well, using your hands is the best way. Add the shortening and mix it throughout. Add water until it reaches a doughy consistency, where it is not crumbly nor sticky.

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Step 2: Pinch off a ball about the size of a golf ball, and roll it flat using your hands or a rolling pin. Spray a pan with cooking oil, and fry over medium heat until golden brown, about 2 minutes per side.

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Step 3: Flip to make sure both sides are cooked, and remove to a plate to keep warm. You can use a wet paper towel or cloth over the tortillas to keep them soft.

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These are delicious as is, right off the hot pan. Or you can store them up to a week in the refrigerator, for use as delicious tacos or tostadas! I made some chicken tacos, and ate the rest plain right off the stove. You can add a sprinkle of salt to the dough if it is too plain for your liking.

 

 

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Baked Tamale Pie

 

Let me tell you a story.  So I love finding new things to cook that save me money, and I’m always willing to try something new.  Ethnic cooking of all kind intrigues me (as evidenced by my attempts at Ethiopian lentils, greens, and chicken). So when I find something that is steeply discounted, ethnic cooking, and I’ve never tried, it’s like a moth to a flame.

One day, I was at the grocery store, enjoying my trip through the discount sections. If you don’t know what that is, find out immediately! Most grocery stores have sections in the back where they deeply discount things that are out of season, almost ready to spoil, or dented or scratched. As long as you don’t care about aesthetics (you’re not gonna eat the can, you’re gonna eat the tomatoes inside) and are prepared to use it pretty soon, this is a gold mine of cheap groceries.

So I’m looking through the discounted canned goods, and a bag catches my eye. It’s green and yellow, and says “Maseca”. My small experience with Mexican cuisine tells me it has something to do with tamales, so since it was like a dollar, and the bag said it could make something like 150 corn tacos from one bag, I had to try it! Turns out, it is like a dried masa, which is corn flour used to make corn tortillas. I know homemade corn tortillas will happen someday soon now!

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To my delight, in the frozen section, chorizo was also on sale this week! I picked up a package, and knew I also had some black beans at home in my pantry. (Always buy canned goods on sale that you use often, and keep them on hand for when inspiration strikes!).

When I read up on how to make tamales, it sounded a bit too intimidating to buy corn husks and try this on my own. So instead I decided to make some kind of Mexican chili type thing. I didn’t want corn tortillas at the moment, so how to use the maseca?

Ah ha! As a crust and topping! Like a Mexican pie. Then I can have all the flavors of tamales, but without all the work. Brilliant.

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Ingredients:

  • 1/2 – 1 pound chorizo sausage
  • 1 can black beans
  • 1 can pinto beans
  • 2 cups masa (1 cup maseca, 1 cup water, 1 tbsp crisco)
  • 1/2 cup diced veg: tomato, onion, bell peppers, hot peppers if that’s your thing
  • Shredded cheddar cheese

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Step 1: If you already have masa, you can skip this step.  But to make masa from maseca, just mix together 1 cup maseca, 1 cup water, and 1-2 tbsp Crisco or lard to make a thick batter. This is also the dough used to make corn tortillas if you want to do that.

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Step 2: In a large pan, fry your chorizo until browned. Drain if there is a lot of fat in yours. Add the beans and any veggies you’re using, and heat until the peppers are soft and tomatoes release their juices.

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Step 3: Line a 8×8 or 9×9 oven-safe pan with the maseca dough, pressing it into the sides and corners. Pour the cooked meat and beans into the lining and spread it evenly.  Heat your oven to 325.

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Step 4: If using, sprinkle on a layer of shredded cheddar.

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Step 5: Cover the pie with another layer of the dough.

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Take a little ball of dough, flatten it with your hands, and smush it together on top.  This is also the way you make the tortillas, by flattening it and moving the dough between your hands.

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Smush it all in there, pressing with your fingers to make sure the top layer of dough is smooth.

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Step 6: Bake in the oven at 325 for 45 minutes, or until the top is nicely browned and the dough is cooked throughout.

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Cut it into squares. Mmmm look at all that flavorful deliciousness!

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Top with whatever you like, I used sour cream, tomatillo salsa, and more bell peppers. You can also use hot sauce, more cheese, whatever makes your taste buds say “Ole!”. Enjoy!

 

 

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