Of color-coded spatulas & enchiladas
Rabbi Moshe Leib said: “The way in this world is like the edge of a blade. On this side is the netherworld, & on that side is the netherworld, & the way of life lies in between.” (Martin Buber, TALES OF THE HASIDIM: LATER MASTERS, 1961 paperback, page 92.)
HOUSEHOLD HINTS:
If you like to bake muffins, here’s a way to save oven energy along with your time & trouble: just bake a double batch (yield of 24 muffins) in a 9x13” Pyrex® casserole dish (spread out as you would with a cake batter).
What’s more frugal than doggie biscuits? Try baby carrots – or, even more cheaply, carrot sticks that you cut yourself. Your dog will still get the desired tooth-cleansing effect. And she or he will be enthusiastic about the taste.
There are 2 good ways to make powdered milk taste delicious – actually, 3, as it needs to be very cold before you drink it. The other 2 ways have to do with the mixing process. You can use a blender, but that takes up electricity (not much, but every penny counts). The manual way to do it right is to mix it in a large jar. Fill up the jar half-way with cold water, & dump the water out into a measuring cup. Jot down how much water you have (pour out enough to round the total water to a certain number of full cups.). Pour the water back in the jar, & add 1/3 as much powdered milk as there is water in the jar. Cover, & shake-shake-shake-shake (did you get that vigor?). Then refrigerate (or drink right away, assuming your water is truly cold).
If you’ve equipped your car with a roof rack, take it off when you don’t need it. This can save you big on fuel economy.
A tasty & cheap Catalina-style salad dressing can be made by combining equal amounts of pureed tomatoes & yoghurt, & whisking in 2 T of canola oil per cup of the tomato-yoghurt mixture.
CLARIFICATION:
Remember to add lots of soil atop that absorbent material (the insides of a disposable diaper or sanitary napkin) in any container in which you are gardening -- & remember the necessary drainage holes!
ANOTHER CATALOGUE ITEM THAT YOU DON’T NEED:
For $12.99, a catalogue advertises “color coded spatulas.” These are as follows: a red spatula for retrieving the ketchup at the bottom of a bottle, a green one for relish, a yellow one for mustard, & a white one for mayonnaise. Stuff & nonsense. A regular spatula will work easily for the relish, mustard, & mayonnaise. The way to get the ketchup out that clings to the bottle is to fill the bottle halfway with water, cover, & shake. Then you can add the liquid to any tomato or pasta sauce. Results of these measures? $13 saved.
RECIPE:
Deb’s Enchiladas:
My home health care aide, Margarita Recinos, who hails from El Salvador, says that this dish is delicious.
2 cups cooked brown rice (1 c raw)
Defrosted frozen 1-3/4 portion of black beans baked as explained in the blog dated 9/10/04 OR a 15 oz can black beans, drained and rinsed
1 medium onion, chopped
3 medium garlic cloves, minced
1 T olive oil
4 scallions, white & green parts, sliced thin
1 large (or small, if you want less “kick” to your dish) jalapeno pepper, seeds & ribs removed, diced (wear gloves while handling)
28 oz prepared mild red enchilada sauce
1-1/2 c Monterey Jack cheese, grated
1-1/2 c cheddar cheese, grated
12 medium corn tortillas – 2 whole & 10 cut into fourths with a kitchen scissors
1 bunch cilantro, minced with the scissors
Prepare brown rice. Preheat oven to 400º. Spray a 9x13” casserole dish with cooking spray.
Cook onion and garlic in oil in a small pan until the veggies are slightly browned.
In a large bowl, mix rice, beans, scallions, jalapeno, and onion and garlic.
Place a whole tortilla in the casserole dish & fill in the spaces with 20 wedges. Layer all of the rice mix over. Distribute cheese over. Pour one-half of the enchilada sauce over. Place remaining tortillas, whole & wedges, on top. Pour balance of sauce over.
Bake until sauce is bubbly, about 25 minutes. Let sit for 5 minutes & then serve to 6-8. Garnish with cilantro (if not serving all of the dish at this time, put the excess cilantro in a jar in the fridge, for later use).
HOUSEHOLD HINTS:
If you like to bake muffins, here’s a way to save oven energy along with your time & trouble: just bake a double batch (yield of 24 muffins) in a 9x13” Pyrex® casserole dish (spread out as you would with a cake batter).
What’s more frugal than doggie biscuits? Try baby carrots – or, even more cheaply, carrot sticks that you cut yourself. Your dog will still get the desired tooth-cleansing effect. And she or he will be enthusiastic about the taste.
There are 2 good ways to make powdered milk taste delicious – actually, 3, as it needs to be very cold before you drink it. The other 2 ways have to do with the mixing process. You can use a blender, but that takes up electricity (not much, but every penny counts). The manual way to do it right is to mix it in a large jar. Fill up the jar half-way with cold water, & dump the water out into a measuring cup. Jot down how much water you have (pour out enough to round the total water to a certain number of full cups.). Pour the water back in the jar, & add 1/3 as much powdered milk as there is water in the jar. Cover, & shake-shake-shake-shake (did you get that vigor?). Then refrigerate (or drink right away, assuming your water is truly cold).
If you’ve equipped your car with a roof rack, take it off when you don’t need it. This can save you big on fuel economy.
A tasty & cheap Catalina-style salad dressing can be made by combining equal amounts of pureed tomatoes & yoghurt, & whisking in 2 T of canola oil per cup of the tomato-yoghurt mixture.
CLARIFICATION:
Remember to add lots of soil atop that absorbent material (the insides of a disposable diaper or sanitary napkin) in any container in which you are gardening -- & remember the necessary drainage holes!
ANOTHER CATALOGUE ITEM THAT YOU DON’T NEED:
For $12.99, a catalogue advertises “color coded spatulas.” These are as follows: a red spatula for retrieving the ketchup at the bottom of a bottle, a green one for relish, a yellow one for mustard, & a white one for mayonnaise. Stuff & nonsense. A regular spatula will work easily for the relish, mustard, & mayonnaise. The way to get the ketchup out that clings to the bottle is to fill the bottle halfway with water, cover, & shake. Then you can add the liquid to any tomato or pasta sauce. Results of these measures? $13 saved.
RECIPE:
Deb’s Enchiladas:
My home health care aide, Margarita Recinos, who hails from El Salvador, says that this dish is delicious.
2 cups cooked brown rice (1 c raw)
Defrosted frozen 1-3/4 portion of black beans baked as explained in the blog dated 9/10/04 OR a 15 oz can black beans, drained and rinsed
1 medium onion, chopped
3 medium garlic cloves, minced
1 T olive oil
4 scallions, white & green parts, sliced thin
1 large (or small, if you want less “kick” to your dish) jalapeno pepper, seeds & ribs removed, diced (wear gloves while handling)
28 oz prepared mild red enchilada sauce
1-1/2 c Monterey Jack cheese, grated
1-1/2 c cheddar cheese, grated
12 medium corn tortillas – 2 whole & 10 cut into fourths with a kitchen scissors
1 bunch cilantro, minced with the scissors
Prepare brown rice. Preheat oven to 400º. Spray a 9x13” casserole dish with cooking spray.
Cook onion and garlic in oil in a small pan until the veggies are slightly browned.
In a large bowl, mix rice, beans, scallions, jalapeno, and onion and garlic.
Place a whole tortilla in the casserole dish & fill in the spaces with 20 wedges. Layer all of the rice mix over. Distribute cheese over. Pour one-half of the enchilada sauce over. Place remaining tortillas, whole & wedges, on top. Pour balance of sauce over.
Bake until sauce is bubbly, about 25 minutes. Let sit for 5 minutes & then serve to 6-8. Garnish with cilantro (if not serving all of the dish at this time, put the excess cilantro in a jar in the fridge, for later use).
posted by THE PENNY ORCHID -- "Thrift with Flair" at 12:05 PM
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