Things still going okay; am actually getting into the rhythm of this. Breakfast was dependable and microwave-quick; oatmeal again, this time with chopped apple and cinnamon. I need to further explore all the things you can add to vary oatmeal.
Challenge 6: Can’t Afford Tomato Soup For Lunch
A gooey grilled cheese sandwich on whole grain bread with crunchy apple slices.
My original menu called for homemade tomato soup to go with the grilled cheese sandwiches I planned for two lunches. I have a fabulous recipe. Grilled cheese sandwiches just call for tomato soup; it’s a winter tradition. I researched the ready-made canned tomato soups at the grocery store, and even though they were inexpensive, they are loaded with salt. Just one cup of canned soup contains 30% of an adult’s recommended daily salt allotment? I don’t think so. Sometimes cheap is not a real bargain.
Over the weekend, when my fabulous spreadsheet added up all my planned purchases for the week, I was over-budget. Something had to go. What got jettisoned was my homemade tomato soup. Sigh. Well, at least the grilled cheese sandwiches were good.
Challenge 7: Starbucks, why did you do this to me?
Happened to pass by a Starbucks in-store counter today. While I was breathing in the coffee aroma and reflecting on how this was as close as I was going to come to delicious coffee this week, since it is not in the budget, I spotted small free sample cups on the counter. Without thinking, I dived in…oh joy, a sample of a flavored coffee beverage! At the very last second I put my little cup down, as I suddenly remembered, no free food.
Dinner: Broccoli Reappears in a Frittata
Frittata of onion, potato & broccoli topped with cheese. Chevre cheese crumbles and dressing on green salad.
Frittatas are my go-to dinner choice. This versatile, inexpensive and delicious Italian peasant dish is real Home Food. I usually set aside a few vegetables and potatoes during the week to make a Frittata. This week I had an extra baked potato from Monday and you guessed it, extra broccoli from Tues. I can’t help it, broccoli is a winter crop and it’s in-season, all bright green and frost-sweet.
Actually, a frittata can be made with any combination of vegetables you happen to have on hand, I have made some odd combos that have turned out well. In my opinion, the critical vegetable to include is onion. Precook it until it is soft and sweet. Caramelization, created by pre-browning most of the vegetables, especially the onions and potatoes, is your friend here.
Then arrange the warm vegetables in a non-stick (essential or you get scrambled eggs with veg) omelet pan containing melted butter. Pour on some beaten eggs to bind it together. Turn when brown, then season. Top with grated cheese and brown bottom side. Thanks to the onion, the broccoli is only a bit player; you hardly know it’s there. But it is, making its nutritional best effort.
