Your videos are always such a launching point for me. I live in Canada, and our food prices are higher. In addition, I have numerous food allergies--it's a real challenge to economize and still eat nutrious and enjoyable foods. But you always inspire me. ❤
@@reallifefairytale $6.95 US = $9.73 CND but that’s just dollar for dollar - no way we could get these same items for under ten dollars - half a dozen eggs were $3.69 so I started getting a dozen $5.75 range - that large apple could be $2.00 - well you get the price difference 🤦♀️🤷♀️
Someone may have mentioned this already but if you make the chickpeas first then you can use the aquafaba for your French Toast and save your egg (or replace it all together). 😊
Suggestion to stretch the eggs: make pancakes with one egg, the flour, and baking powder. It could stretch one egg for 2 days. And, you can make an apple cinnamon syrup with the core and skin of the apple, water, sugar, and cinnamon.
Another egg stretcher that my grandmother who lived through the Great Depression taught me, separate the egg white from the yolk, beat the white until frothy and soft peaks have formed. In a separate bowl, beat the egg yolk with a couple of teaspoons of milk (or water) and a tablespoon of flour (soy flour if you have it). Combine the two and mix them into the other ingredients to make a pancake or cake batter.
About a million years ago, my family of five was on a tight budget, paycheck to paycheck. I found out that if I overspent a week on good sales, esp. meat for the freezer, it would be less expensive than having to buy meat at a higher price. So-- chicken legs at .69c a lb, I bought a lot. The next week, pork loin was on sale, and I bought. this was probably 22 or so years ago. Now, if we ate it all up that week that would not be a saving, so I had to make it last, but it did help some. I usually had hamburger, pork, chicken in freezer. When holiday sales happened, I bought two, like two turkeys at .49c a lb. I could do a lot of different recipes with what I had in my pantry. I also shopped at a grocery salvage store, but those are gone now, sadly.
Suggestion for the parsley stems. Chop them small and freeze them then add them to broth soups. Gives the soup added vitamins and color. 😋 Freezing veggies that are starting to go bad is a great way to extend their life. I have bought coleslaw mix that was reduced and blanched it then froze it for use later in soups and stir frys.
Great video, as always! You really know how to stretch a dollar, Michelle! I’m in the process of making a huge pot of vegetable soup! I love bringing soup and something small like half sandwich or a small salad for lunch at work!! Blessings, my friend! 😊
thank you thank you thank you 💜 that's so nice of you! 🤗 I appreciate the support! Me too on the soup... It's one of my favorite things to take to work.
Off topic but would love to see you make a series of how to videos. Such as different ways to make beans, rice, lentils etc. I love to meal prep in bulk and freeze for later meals and you always have such great ideas. Could even take the videos you have and compile them into longer videos of all black, pinto etc beans, then red lentils, chickpeas, etc. So that those of us that know a basic ingredient we need to make can go to find different recipes for it. As we all know they can get repeative quickly but love your spins on them as they are different than my go tos but have always been a hit with my family. Currently making black beans for the week we will have enchiladas, tostadas, and nachos then at least 2 bags go into the freezer for quick meals. This allows me to have easy meals when I dont have time to cook a full meal. Can throw anything in the instant pot fully cooked but frozen for 5-10 min and it will defrost and heat up.
I have a few frugal black bean ideas for you! It might not sound like it, but black bean and either sweet potato or pumpkin is a wonderful flavor combination! I make vegetarian black bean and sweet potato quesadillas and a creamy pumpkin soup with black beans. Shredded chicken can be added to either, but I don't find it necessary. (Canned pumpkin can be used for the soup, but after the fall holidays, all of my neighbors now give me their uncut unpainted pumpkins!😁 They keep whole in a cool basement for months, and both chunks and puree can be canned
You are probably one of the most creative cooks when doing a very limited budget. It amazes me to see what you come up with with so little money invested. Thanks for your videos.
It's so helpful to see the prices! Everything adds up so fast!! Remember when Dollar Tree became almost Dolla Tree Fiddy? That extra 35 cents adds up and when buying multiple items you think it's wrong at first, but now you have to budget for every three items it's like they stole an extra item added in but you don't get anything for it
You and your channel have a calming effect on me. Your content is amazing. You are a true "creator." I find myself humming your theme song at various times throughout the day. And if I were to learn that you were doing the vocals on the track, it would be the icing on the cake! I have learned and continue to learn many things from you. Thank You!
awe....thanks so much for this very sweet message 💜 I'm grateful that my video is a calming space for you. 😁 I love that song too! It's so uplifing to me.
Hi Michelle, You did great! That bread looks yummy! I was recently told tah if you add garlic powder, onion powder, and chicken bouillon to your water before you add the pasta (and turmeric for color) that the flavors are absorbed by the pasta and bring it to the next level. I haven't tried this yet, but I want to. I eagerly await next week's edition.
I add different spices, herbs, and/or bouillons to the water for pasta, egg noodles, rice, and ramen! You can season the water with all Italian, or all Mexican, just savory (like your example) etc! It makes a big difference in layering the flavor for a dish! I also like to add different herbs/spices into my white bread! Not very suitable for breakfast, but seasoned with garlic powder, & finely chopped oregano, basil, & parsley, it gives the bread a delicious headstart to garlic or cheesy bread & for use in grilled cheese sandwiches! Yummy dipped in Italian seasoned tomato soup & pretty, too! Making seasoned bread is also a good headstart to making croutons or seasoned bread crumbs out of it. I also shape Italian 'seasoned' bread dough into buns that I fill with meatballs or Italian sausage. I just love to experiment when I cook!
Great video on stretching your food budget! I was thinking that the tumeric pasta water might have been great to use to make the gravy- it would have the a bit of mineral and vitamins in it. we have a food pantry and I will be sending others here for ideas on how to use their beans and staples! Great ideas!
It’s very interesting when you brainstorm meal ideas w the ingredients. Or tell us your thoughts while shopping and cooking. Your commentary is where I learn a lot about cooking and shopping. Thank you for the helpful details! (PS- I often add a little apple to stir frys, makes them unusual and yummy.)
I was so excited when the notification popped up for this video! I enjoy all of your content, but budget videos are my favorite. Is this your first budget challenge without a tomato! Also, I have found using an electric knife to slice homemade bread seems to work better when you want thinner slices. Less friction, slices stay together better. Kinda crazy to think you could almost gotten another small onion with your 5c. Already excited for next week. You make budget food beautiful. Have a great week!
I think it is my first without a tomato 😂 I like these budget videos too. I'm glad you enjoy them also! Great tip on the electric knife. I do feel like I should have gone back in the store to spend the other .05. I'm sure I could've gotten something else. Thanks so much for the kind words. 💜 See you Sunday!
Thanks so much! This is so needed at a time like this since prices of groceries have gone through the stratosphere these days! This is the second channel of budget cooking that suggests mixing beans and rice or chickpeas and rice! Starches like rice, potatoes and pasta go a long way in times like this! I make a lot of quick breads and muffins, but think it's time to make my own sourdough bread and other breads in hard economic times like our grandmothers and great grandmothers used to do...homemade is best and I make many homemade soups as well, healthier and cheaper and make my own applesauce as well. They really don't take that much time and are a must when living on a budget!
True and if you make some meals up and put in freezer it's not as much cooking. For example, it's easy to make up some empanadas and then freeze until you are ready to use.
Another great, creative, colorful, interesting video! I don’t know if everyone knows that lentils & rice make a complete protein! I look forward to seeing these on Sunday! Have a fun week!!
@@ArdentMichelle Just watched another one... the funny thing is I watch your videos before going to sleep to relax and I go to bed hungry because your food looks so yummy. lol (Don't get me wrong, I eat plenty, it's just that your food makes my brain want more ha ha ha).
I have been caught out with different cup sizes! British cup sizes are, I am told, also different. That is why I favour using weights. We can all immediately see the difference between KG/MLs and oz/pints! Thank you for the video!
Check out the recipe from The Mediterranean Dish. That was where I got the original recipe from. I think it was a couple years ago that I first made it. Next time, I'll make more onions, and fry the macaroni until it's chewy to add more texture to the dish.
I recently was advised by my doctor to avoid eggs (digestive issues). I've found that chickpea flour, also called besan, from the Indian grocery, makes a good binder in baked goods like banana bread. 1T besan plus 2T water = 1 egg. Soy flour also works, or if I don't have either, then I just leave out the egg and add water and fat to equal one egg, and the banana bread holds together just fine.
Mujadara was a dish a friend brought over when we had a baby. It was sooo good with a spicy yogurt topping. I make it every winter. I should try your dish.
That's a lot of baking powder! I've used this Irish Soda Bread recipe: 2 C. white flour, 1 3/4 C. whole meal flour, 2-3 Tbsp. extra flour, 1 1/2 tsp. baking soda, 1 1/2 tsp. salt, 2 C. buttermilk (or milk with lemon added). Preheat oven to 430 degrees F, line loaf pan with parchment paper, knead on floured surface no more than 8 times, bake 20 minutes, then turn temperature down to 390 degrees F and bake for 20 more minutes.
I use to feed my family some days wirh a bag of egg noodles and a can cream of chicken soup. Another day was beans and weinies. Our biggest meal was homemade scallop potatoes. Back in the day you could buy a dozen eggs for .37 cents. Or we would eat creamed tomatoes and bread. Always at least 1 budget dinner. Basic potato soup is budget friendly.
All that in my local Walmart comes out to $14.96. I'm in the San Francisco Bay area, east bay. What a difference. Today I saw a loaf of bread at my local Sprouts for $10.99! It was gluten free but OMG! The struggle is real out here.
Nice, Micheele! The pasta, flour, rice or corn with the chickpeas or lentils, will be a complete protein, with all the amino acids of meat or eggs. Check the price of quinoa and buckwheat in bulk, both of which are complete protein. I like cooked chickpeas fried or baked with herbs. If you bake them dry enough, you can use them as a gluten-free or protein-packed substitute for breadcrumbs. If someone had dry milk at a staple, a tablespoonful would add to the bread batter. You bagged the bread when it was still hot. I saw trouble coming right away.
I’ve not tried this, but in your bread, using water instead of milk, what about adding a few packets of coffee creamer? Seems most of us have those lying around or can pick them up here and there. I think it would really help replace the flavor and mouthfeel of milk. Your addition of extra fat was great, but creamer is “free” and would add more depth, I think.
Red beans and rice salad: 2 cans red beans, drained. About 4 cups cooked rice. 3 stalks celery, 1 small onion, 1C chopped pepper (orange, red or yellow look best, green looks like Xmas😅), dressing of vinegar/oil/garlic, etc. Makes 8 v large servings
This is the winning formula. Rule games. You have no idea how many people out there have to live like this. No wonder it's gotten so many views! My favorite channel who does it is Atomic shrimp. He has a similar filming style except you get to see never his full face but glimpses of him eating. I like this better actually.
Parsley is really high in iron as well! The stems have huge amounts of flavour - I save them and use them in my broth. But in your case, I would probably puree them with some oil to make a herb oil that I can use to both garnish my food and add extra flavour. Just drizzle it over at the end. The parsley oil would also be good in your salad dressing. The reason your bread rose unevenly is probably due to uneven heat distribution in your oven - one part was hotter than the other, and the bread set & formed a crust so it could only rise on the other side. It is no biggie, it will taste the same, it just might not be quite as pretty And thankyou for talking about Koshari - I am going to make that this week for some dinners because it sounds wonderful. I have found a recipe and printed it out.
You're giving me more great ideas! 😁 I originally followed the Kosher recipe from the Mediterranean Dish. It was very good! Next time, I'm going to fry the macaroni to give the dish an added chewy texture. It's a very filling dish. Just make sure you love the sauce that you drizzle over the top and make lots of the fried onions.
@@ArdentMichelle The herb oils are fancy "cheffy" stuff, but really there is no reason we can't make them too... And really, it saves food waste - they don't keep very long in the fridge - about a week, maybe two, but they taste so good that you want to use them anyway, so they get used up fast. Try it with cilantro if you have any - it is the best way to make cilantro last a week! That stuff goes wilty and bad before you look at it, but the oil lasts longer.
Did i miss what you did with that delicious gravy you made?? I love these simple nutritional n healthy meals n cheap i make all the time! Thanks for sharing!
I think you did miss it. I poured the onion gravy over rice with the sautéed onions and some lentils. I also poured some of the gravy over a piece of toast and ate along with it. Glad you enjoyed my video 😁
This is the first video of yours I'm watching, but a quick hack for giving more flavor to things like lentils and beans is to put the carrot and onion peels in the pot with them. I do at times make a lentil soup with onions, carrots, and chicken stock (or bouillon cubes if that's what you have). I grew up the oldest child and daughter of a single mother, so I still enjoy "budget" meals. Something about the simplicity of them is also their charm. A delicious parsley salsa verde (Italian, not Mexican) is essentially a bit of olive oil, finely chopped/blended parsley, and a squeeze of lemon, salt to taste. As far as sourdough goes, I'm a self-confessed "lazy" sourdough baker who keeps a "dry" starter in the refrigerator between baking. I've been doing this for 14 years of sourdough baking, long before influencers decided it was trendy in 2020. Couple tips! If you're starting a sourdough starter, a bit of grated apple in it helps kickstart those wild yeast and bacteria you want in the dough. An apple from grandma's orchard would be better, but any old apple will do. You can even use the peel and core as long as you remove it from the jar after a day. After the initial week or two of feeding it twice a day, then once a day, and so on, you can keep it in the fridge and pull out only when you bake, and feed it like 1tbsp flour and 1tbsp water once a week to maintain and back in the fridge. And forget everything you've seen on social media about stretching and folding the dough per a stopwatch. We're poor, we can't afford the time, or might be at work! You can just make the dough, proof it the first time, shape it and put it in the final baking container or a bowl that lets it proof into its final baking shape overnight in the refrigerator, and pull it out to bake about an hour before you put it in the oven, if you need to. You don't need a fancy cast iron. You can put a pie pan with some hot water in it in the bottom of the oven before the dough goes in! Same effect, dollar store budget. :D
Such an interesting thing to do! Thank you for making this. I'm going to try that bread. Do you know what it would be per day if you included the "staples" such as the amount of flour, oils, etc used? Also I appreciate the little warning at the beginning but honestly this is probably much more nutritious than when we rely on 50¢ ramen packets and Kraft Dinner and hot dogs when we're poor. There's lentils vegetables eggs and so on in this. Well done.
I included the cost of the flour in the budget (but accidentally listed it as a staple). I would say, probably an extra $3-$4 for the cost of the oil and baking soda. That being said, there are a ton of ways to make these items without oil and just make a flat bread without baking soda.
Great video. I have used Applesauce as an egg alternative in my banana bread in a pinch and it works. I also add a little extra baking powder. I have to say, I won a banana bread contest recently, so trust me when I say, I've made a lot of banana bread 😊. Secret to a delicious one? 2 tsp vanilla, 2 tsp of cinnamon, and on top of the white sugar add 1/2 cup of brown, then sprinkle a little sugar on the top of loaf before adding to oven and bake low and slow at 350. Works every time.. it's a winner.
ive noticed no one buys bones to make broth. butchers sell them for really cheap or in some cases gives them. the stems can be frozen to use when you make broth.
I'm looking forward to trying that bread. I do have a bread machine and have had excellent results from the Bread Dad site. I slice the bread (when cool) and keep out 3 slices in a plastic bag on the counter for up to 3 days. The rest I freeze (double bagged in store bread bags) and take out a slice or two when needed: it keeps well and toasts up nicely.
When I am flush with extra in my grocery budget I plan a hard stock up on sales for my dry pantry. Oats, all types of beans, pasta, basic spices and a few favorite blends, salt, rice barley and dry soup mixes (preferably Bear Creek so I can scoop out enough for one serving and jar the rest), tuna, and occasionally packages of noodle or rice sides. Your meal ideas help me round out the rest for any months with lean budgets.
I do the same. I've been realizing lately, that I only need to stock a small amount of items. Some of the items I've stocked I'm quite slow to use. Glad you are enjoying my videos!
Thank you for sharing!! Have you ever used chia eggs for baking purposes? I usually grind up the seeds in a coffee grinder first for a smoother texture. I really like how they are a great source of protein too!
I thought for sure that you were going to discover that recipe was for two loaves of bread. I was wrong! I don't usually eat white flour, but I'm considering making this because it did indeed look like it toasted up so nicely, even on the first day when you thought it didn't
Just so you know, you don’t need sourdough starter for the sourdough bread. To make the starter you only need flour, water, time and feed it until it bubbles up! It’s all about fermentation and time!
I’m so proud of you for making bread! At first I thought you were going to make tortillas, when I saw all that flour. Loved this video! There are always people around who are willing to share sourdough starter (for free), but it seems more intimidating to many than yeast bread does. My sourdough starter lives in the fridge until the day before I make bread 🥰♥️
I think you could have used a packet of yeast for a sourdough starter. That's what I do. That way you can make a loaf right away and save the rest for the next day. If you are in the right climate, you can pick dandelion greens or lamb's quarter. The more you buy beans, the cheaper thay are so it seems like you could have bought a months worth of rice and beans and divided it by the week for cost. Still really hard to do now days.
Seems prices are really good for fresh Fall produce :) Back when I was a child, growing up in Istanbul, my parents used to buy new crop onions and potatoes in the Fall for a whole year's supply. Because, shortly after that prices would start going up. Of course, they have to be stored right or they go bad. I love your market visits, and love your market bag too :) another great inspirational video, I can't wait to see part two. One suggestion, I read somewhere that enriched rice should not be washed as the added vitamin and minerals wash off. Cast iron pan adds iron to the cooked food :) A big thank you once again.
Hello 😁 yes, it's true that rice has added vitamins sprayed on, but rinsing helps to make sure it's clean (rice is highly susceptible to little critters 🤮) also it provides a superior texture. Otherwise it is quite gooey and not something I enjoy eating. Glad you enjoyed my video! 😁
I love adding an apple or even only part of one to pancakes. I like my apple to still have a good bite to them so they only cook while I'm making the pancake.
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Your videos are always such a launching point for me. I live in Canada, and our food prices are higher. In addition, I have numerous food allergies--it's a real challenge to economize and still eat nutrious and enjoyable foods. But you always inspire me. ❤
I'm so glad 😁 Thanks for letting me know 💜
Agree, @tmdavidson1478 I'm always inspired by Michelle's videos. I also live in Canada (Vancouver BC). Heidi
How much would this cost in Canada?
@@reallifefairytale $6.95 US = $9.73 CND but that’s just dollar for dollar - no way we could get these same items for under ten dollars - half a dozen eggs were $3.69 so I started getting a dozen $5.75 range - that large apple could be $2.00 - well you get the price difference 🤦♀️🤷♀️
Indeed, here in Canada we would pay so much more for this menu!! I am astonished how cheap you are able to buy food in the US.
When you had 6 cents leftover I thought of the time you went into a store and bought two string beans!
I thought of that too! 😂 I probably could have gotten something with the extra .05
Me too
I had the same thought!🥰
My favorite episode 😊
Lol! I remember that. I admired her for that so very much
These frugal videos are my favorite..you can really stretch a dollar!
Thanks so much! 💜
Someone may have mentioned this already but if you make the chickpeas first then you can use the aquafaba for your French Toast and save your egg (or replace it all together). 😊
Suggestion to stretch the eggs: make pancakes with one egg, the flour, and baking powder. It could stretch one egg for 2 days. And, you can make an apple cinnamon syrup with the core and skin of the apple, water, sugar, and cinnamon.
I just finished doing that for part 2. 😂 We are thinking alike. It was the only way I could figure to make that egg stretch. Either that or waffles.
and they were delicious! I love Granny Smith apples like this!
Another egg stretcher that my grandmother who lived through the Great Depression taught me, separate the egg white from the yolk, beat the white until frothy and soft peaks have formed. In a separate bowl, beat the egg yolk with a couple of teaspoons of milk (or water) and a tablespoon of flour (soy flour if you have it). Combine the two and mix them into the other ingredients to make a pancake or cake batter.
Great ideas!
Thank you for the egg stretching tips. :)
The key to budget cooking is building up a pantry a little bit over time. That’s where economy of scale and, ultimately, food diversity comes from.
true. 👍
About a million years ago, my family of five was on a tight budget, paycheck to paycheck. I found out that if I overspent a week on good sales, esp. meat for the freezer, it would be less expensive than having to buy meat at a higher price. So-- chicken legs at .69c a lb, I bought a lot. The next week, pork loin was on sale, and I bought. this was probably 22 or so years ago. Now, if we ate it all up that week that would not be a saving, so I had to make it last, but it did help some. I usually had hamburger, pork, chicken in freezer. When holiday sales happened, I bought two, like two turkeys at .49c a lb. I could do a lot of different recipes with what I had in my pantry. I also shopped at a grocery salvage store, but those are gone now, sadly.
I am a big fan of your channel, also of Dollar Tree Dinners and Frugal Fit Mom!
Thanks so much!
Me too!!!!
same!
southern frugal mama too. Plus Mexican cooing on a Budget
@@amandarich-hf3hz love Southern Frugal Momma
You are amazing Michelle! I honestly cant believe what you were able to create with $7.
Thanks so much 😁
Suggestion for the parsley stems. Chop them small and freeze them then add them to broth soups. Gives the soup added vitamins and color. 😋 Freezing veggies that are starting to go bad is a great way to extend their life. I have bought coleslaw mix that was reduced and blanched it then froze it for use later in soups and stir frys.
I'm going to do that in just a few minutes. 😂 Filming now!
I also love using celery leaves for freshness. And they're lovely as a garnish
You can use the peels of carrot, onions, veggies to make vegetable broth! @@ArdentMichelle
Good idea!
I don't know why the algorithm blessed me with this. You're so creative, your video is so simple and your voice is so soothing.
awe....thanks so much 😁
Great video, as always! You really know how to stretch a dollar, Michelle! I’m in the process of making a huge pot of vegetable soup! I love bringing soup and something small like half sandwich or a small salad for lunch at work!! Blessings, my friend! 😊
thank you thank you thank you 💜 that's so nice of you! 🤗 I appreciate the support!
Me too on the soup... It's one of my favorite things to take to work.
Have a great week.
My comfort channel every Sunday! You start a new week off great with your sweet voice and brilliant ideas. ❤
I'm so glad I can help you get your week started off right! 💜
Off topic but would love to see you make a series of how to videos. Such as different ways to make beans, rice, lentils etc. I love to meal prep in bulk and freeze for later meals and you always have such great ideas.
Could even take the videos you have and compile them into longer videos of all black, pinto etc beans, then red lentils, chickpeas, etc. So that those of us that know a basic ingredient we need to make can go to find different recipes for it. As we all know they can get repeative quickly but love your spins on them as they are different than my go tos but have always been a hit with my family.
Currently making black beans for the week we will have enchiladas, tostadas, and nachos then at least 2 bags go into the freezer for quick meals. This allows me to have easy meals when I dont have time to cook a full meal. Can throw anything in the instant pot fully cooked but frozen for 5-10 min and it will defrost and heat up.
Love this idea! 😁
I do the same thing you do, bulk cook. I take Michelle’s ideas and expand them. When I am at the end of my money I enjoy making her recipes.
I have a few frugal black bean ideas for you! It might not sound like it, but black bean and either sweet potato or pumpkin is a wonderful flavor combination!
I make vegetarian black bean and sweet potato quesadillas and a creamy pumpkin soup with black beans. Shredded chicken can be added to either, but I don't find it necessary. (Canned pumpkin can be used for the soup, but after the fall holidays, all of my neighbors now give me their uncut unpainted pumpkins!😁 They keep whole in a cool basement for months, and both chunks and puree can be canned
You are probably one of the most creative cooks when doing a very limited budget. It amazes me to see what you come up with with so little money invested. Thanks for your videos.
welcome 😁
Michelle: "I am not willing to give up an egg!"
If I'm ever in a pickle, I want YOU to be my negotiator! LOL
Thanks for another great video.
Thanks for the complement and also for watching my video! 💜
I enjoy how you add a teensy bit of something to enhance the dish.
You realize how important just a touch of something is when you are on a super tight budget!
I am so impressed! This is how we ate for 8 years. But no one believes me. Onion soup is amazing!
Thank you so much 😊 and yes, it is!
French onion soup is fabulous! You can also make it with minced onions but not as good.
It's so helpful to see the prices! Everything adds up so fast!! Remember when Dollar Tree became almost Dolla Tree Fiddy? That extra 35 cents adds up and when buying multiple items you think it's wrong at first, but now you have to budget for every three items it's like they stole an extra item added in but you don't get anything for it
it really does add up!
You and your channel have a calming effect on me. Your content is amazing. You are a true "creator." I find myself humming your theme song at various times throughout the day. And if I were to learn that you were doing the vocals on the track, it would be the icing on the cake! I have learned and continue to learn many things from you. Thank You!
awe....thanks so much for this very sweet message 💜 I'm grateful that my video is a calming space for you. 😁 I love that song too! It's so uplifing to me.
I ❤ your videos! I can't budget grocery shop or cook to save my life but I just love watching you do it 🤩
this made me laugh 😂 Glad you enjoy my video! and thank you for watching!💜
Hi Michelle, You did great! That bread looks yummy! I was recently told tah if you add garlic powder, onion powder, and chicken bouillon to your water before you add the pasta (and turmeric for color) that the flavors are absorbed by the pasta and bring it to the next level. I haven't tried this yet, but I want to.
I eagerly await next week's edition.
oh yes, great tips for the pasta water 👍
I add different spices, herbs, and/or bouillons to the water for pasta, egg noodles, rice, and ramen!
You can season the water with all Italian, or all Mexican, just savory (like your example) etc! It makes a big difference in layering the flavor for a dish!
I also like to add different herbs/spices into my white bread! Not very suitable for breakfast, but seasoned with garlic powder, & finely chopped oregano, basil, & parsley, it gives the bread a delicious headstart to garlic or cheesy bread & for use in grilled cheese sandwiches! Yummy dipped in Italian seasoned tomato soup & pretty, too!
Making seasoned bread is also a good headstart to making croutons or seasoned bread crumbs out of it.
I also shape Italian 'seasoned' bread dough into buns that I fill with meatballs or Italian sausage. I just love to experiment when I cook!
Great video on stretching your food budget! I was thinking that the tumeric pasta water might have been great to use to make the gravy- it would have the a bit of mineral and vitamins in it. we have a food pantry and I will be sending others here for ideas on how to use their beans and staples! Great ideas!
you never cease to suprise and amaze me with your great ideas !!
Thanks so much! 😁
Wow, those are great produce prices! We don't have prices nearly that good in New England!
WOW! As always, great tasty ideas for a super tight budget. Thanks 👍🏻
Welcome! 😁 Thanks for watching!
You made that bread look really yummy! ❤
Glad you think so. I was surprised I liked it that much. I've been avoiding baking white bread for years. 😂
The bread is one huge biscuit. I think that is a wonderful idea ! You always do such a great job on these challenges. 🥰👻🎃🍃🍂🍁
Thanks so much! 😁
Yay. Been waiting for another of these.
They are very time consuming so unfortunately this will have to be a 2 part video. Glad you like these!
@ArdentMichelle yep I get that. Plus I know with new job it's been harder to make vids. Dw I'll still watch.
Love these videos!!! ❤
Glad you like them! 😁
It’s very interesting when you brainstorm meal ideas w the ingredients. Or tell us your thoughts while shopping and cooking. Your commentary is where I learn a lot about cooking and shopping. Thank you for the helpful details!
(PS- I often add a little apple to stir frys, makes them unusual and yummy.)
Thanks for the feedback. It's helpful for me 💜
and yes, it's so surprising what you can discover.
Mom would make white rice and once cooked she would add 1 can tuna with some Tapatio sauce over it for some spicy dinner. CHEAP AND HEALTHY.
I love the idea of adding the Tapatio!
I love these videos, so calming and interesting. Goated fr.
Oh my, that bread and the French toast looks tasty. 😋🍞 I am going to have to try them.
Glad it looks good to you!
Slice bread and then put it in the freezer. the fridge just dries it out. it thaws out really fast and is still moist.
that's true 👍 I do freeze a lot of my bread.
I was going to say this, glad you did. :)
Your ingenuity never ceases to AMAZE me. Thank you!
Thank YOU for watching! 💜
Great video Michelle you came up with so many amazing ideas on a dollar budget and I cannot get over the onion you got for a few cents great big hug 🖤
@@thegigiollieshow8768 thank you for watching!
I was so excited when the notification popped up for this video! I enjoy all of your content, but budget videos are my favorite. Is this your first budget challenge without a tomato! Also, I have found using an electric knife to slice homemade bread seems to work better when you want thinner slices. Less friction, slices stay together better. Kinda crazy to think you could almost gotten another small onion with your 5c. Already excited for next week. You make budget food beautiful. Have a great week!
I think it is my first without a tomato 😂
I like these budget videos too. I'm glad you enjoy them also! Great tip on the electric knife. I do feel like I should have gone back in the store to spend the other .05. I'm sure I could've gotten something else. Thanks so much for the kind words. 💜 See you Sunday!
Fantastic video 🌟 You are a great teacher showing people with very little you can do so much❤
I appreciate that 💜
She has always inspired me to be frugal in everything I do. 😊
Your creativity is inspiring. Thank you for this.
It's my pleasure 😁 Thanks for watching!
These Videos are a great Blessing in these Times of Need. 🥰 Thank you so much Dear Michelle. May Jesus bless you.
You're welcome...and thank you so much 🙏
Such great ideas!! As always, I was so excited to see a new video this morning!!! 😊😊😊😊😊😊😊
Thanks so much! 😁💜
Thanks so much! This is so needed at a time like this since prices of groceries have gone through the stratosphere these days! This is the second channel of budget cooking that suggests mixing beans and rice or chickpeas and rice! Starches like rice, potatoes and pasta go a long way in times like this! I make a lot of quick breads and muffins, but think it's time to make my own sourdough bread and other breads in hard economic times like our grandmothers and great grandmothers used to do...homemade is best and I make many homemade soups as well, healthier and cheaper and make my own applesauce as well. They really don't take that much time and are a must when living on a budget!
True and if you make some meals up and put in freezer it's not as much cooking. For example, it's easy to make up some empanadas and then freeze until you are ready to use.
I love your ideas. Thanks a million for your suggestions.
I'm so glad you enjoyed my video! 😁
Another great, creative, colorful, interesting video! I don’t know if everyone knows that lentils & rice make a complete protein! I look forward to seeing these on Sunday! Have a fun week!!
Thanks for watching! 😁 See you next week!
Man, you're good! You show people how cooking yourself can work super well and healthy? It's good to start practicing now! Thank you!
Thanks so much! 💜
This was great. I subscribed and now want to try these recipes you did. Thank you for sharing this
Yay! 🥳🎉 Welcome to my channel! Thanks for watching!
You are so inspiring! Thank you for all that beautiful energy!!!
awe... 💜 I appreciate that and thank YOU for watching!
@@ArdentMichelle Just watched another one... the funny thing is I watch your videos before going to sleep to relax and I go to bed hungry because your food looks so yummy. lol (Don't get me wrong, I eat plenty, it's just that your food makes my brain want more ha ha ha).
Michelle! I love how you do all of this and make it look so appetizing! YOU are to be my favorite food channel
@@reniedavisson8532 thanks so much 💜
I have been caught out with different cup sizes! British cup sizes are, I am told, also different. That is why I favour using weights. We can all immediately see the difference between KG/MLs and oz/pints! Thank you for the video!
oh my gosh! 😂 ANOTHER cup size? Weights do solve that problem. I just need to replace the battery in my little scale. 😂
Great video! Never heard of Egyptian Koshari before but it looks like comfort food of all types mixed together so I can only imagine it's delicious!
Check out the recipe from The Mediterranean Dish. That was where I got the original recipe from. I think it was a couple years ago that I first made it. Next time, I'll make more onions, and fry the macaroni until it's chewy to add more texture to the dish.
Your voice is so soothing. Thank you. Great cooking
Thank you so much 😊
Love your videos always. I love recipetin eats as well! Great job as always
I appreciate you watching! 😊
I recently was advised by my doctor to avoid eggs (digestive issues). I've found that chickpea flour, also called besan, from the Indian grocery, makes a good binder in baked goods like banana bread. 1T besan plus 2T water = 1 egg. Soy flour also works, or if I don't have either, then I just leave out the egg and add water and fat to equal one egg, and the banana bread holds together just fine.
thanks for sharing this. I've been eyeing the chickpea flour at my local market.
So much creativity in one video. Thank you!
Thanks so much! 😁
I loved that you made the bread, looked so good too ❤
Thanks! I enjoyed trying the no yeast bread.
Mujadara was a dish a friend brought over when we had a baby. It was sooo good with a spicy yogurt topping. I make it every winter. I should try your dish.
Everything you make turns out sooo good. You're very creative and a natural chef. Hubby and I love you. Thankyou so much.
awe...thanks so much! I've become a better cook, just cooking for you guys! 😁
That's a lot of baking powder! I've used this Irish Soda Bread recipe: 2 C. white flour, 1 3/4 C. whole meal flour, 2-3 Tbsp. extra flour, 1 1/2 tsp. baking soda, 1 1/2 tsp. salt, 2 C. buttermilk (or milk with lemon added). Preheat oven to 430 degrees F, line loaf pan with parchment paper, knead on floured surface no more than 8 times, bake 20 minutes, then turn temperature down to 390 degrees F and bake for 20 more minutes.
I used this recipe with only white flour and it was good.
Thanks for sharing!
I appreciate all of your research and prep and creativity. You do such a great job!
@@rutananivadekar7696 thanks so much
I use to feed my family some days wirh a bag of egg noodles and a can cream of chicken soup. Another day was beans and weinies. Our biggest meal was homemade scallop potatoes. Back in the day you could buy a dozen eggs for .37 cents. Or we would eat creamed tomatoes and bread. Always at least 1 budget dinner. Basic potato soup is budget friendly.
All that in my local Walmart comes out to $14.96. I'm in the San Francisco Bay area, east bay. What a difference. Today I saw a loaf of bread at my local Sprouts for $10.99! It was gluten free but OMG! The struggle is real out here.
Nice, Micheele! The pasta, flour, rice or corn with the chickpeas or lentils, will be a complete protein, with all the amino acids of meat or eggs. Check the price of quinoa and buckwheat in bulk, both of which are complete protein.
I like cooked chickpeas fried or baked with herbs. If you bake them dry enough, you can use them as a gluten-free or protein-packed substitute for breadcrumbs.
If someone had dry milk at a staple, a tablespoonful would add to the bread batter. You bagged the bread when it was still hot. I saw trouble coming right away.
oh interesting! 🤔 I hadn't thought of using chickpeas for breadcrumbs. Great idea! 👍
I’ve not tried this, but in your bread, using water instead of milk, what about adding a few packets of coffee creamer? Seems most of us have those lying around or can pick them up here and there. I think it would really help replace the flavor and mouthfeel of milk. Your addition of extra fat was great, but creamer is “free” and would add more depth, I think.
love this idea 👍
I love how healthy these dishes are.
thank you 😁
Red beans and rice salad: 2 cans red beans, drained. About 4 cups cooked rice. 3 stalks celery, 1 small onion, 1C chopped pepper (orange, red or yellow look best, green looks like Xmas😅), dressing of vinegar/oil/garlic, etc. Makes 8 v large servings
sounds delicious! I actually have a French recipe for a salad that I've been wanting to try.
great ideas thanks michelle
You're welcome! 😊 Thanks for watching!
I'm so jealous of your grocery prices. It's much more expensive here. Great ideas though.
Nice to see a new dish.. the rice, chick peas and pasta. ❤
Thank u for sharing.
You are welcome! 😊
Use the parsley stems to make a pesto for your pasta
great idea 👍
This is the winning formula. Rule games. You have no idea how many people out there have to live like this. No wonder it's gotten so many views! My favorite channel who does it is Atomic shrimp. He has a similar filming style except you get to see never his full face but glimpses of him eating. I like this better actually.
Because it should be about the food and not the content provider
Parsley is really high in iron as well! The stems have huge amounts of flavour - I save them and use them in my broth. But in your case, I would probably puree them with some oil to make a herb oil that I can use to both garnish my food and add extra flavour. Just drizzle it over at the end. The parsley oil would also be good in your salad dressing.
The reason your bread rose unevenly is probably due to uneven heat distribution in your oven - one part was hotter than the other, and the bread set & formed a crust so it could only rise on the other side. It is no biggie, it will taste the same, it just might not be quite as pretty
And thankyou for talking about Koshari - I am going to make that this week for some dinners because it sounds wonderful. I have found a recipe and printed it out.
You're giving me more great ideas! 😁 I originally followed the Kosher recipe from the Mediterranean Dish. It was very good! Next time, I'm going to fry the macaroni to give the dish an added chewy texture. It's a very filling dish. Just make sure you love the sauce that you drizzle over the top and make lots of the fried onions.
@@ArdentMichelle The herb oils are fancy "cheffy" stuff, but really there is no reason we can't make them too... And really, it saves food waste - they don't keep very long in the fridge - about a week, maybe two, but they taste so good that you want to use them anyway, so they get used up fast. Try it with cilantro if you have any - it is the best way to make cilantro last a week! That stuff goes wilty and bad before you look at it, but the oil lasts longer.
high in pesticides, too. Cut the other expenses and buy organic - unless you want cancer later
Did i miss what you did with that delicious gravy you made?? I love these simple nutritional n healthy meals n cheap i make all the time! Thanks for sharing!
I think you did miss it. I poured the onion gravy over rice with the sautéed onions and some lentils. I also poured some of the gravy over a piece of toast and ate along with it. Glad you enjoyed my video 😁
This is the first video of yours I'm watching, but a quick hack for giving more flavor to things like lentils and beans is to put the carrot and onion peels in the pot with them. I do at times make a lentil soup with onions, carrots, and chicken stock (or bouillon cubes if that's what you have). I grew up the oldest child and daughter of a single mother, so I still enjoy "budget" meals. Something about the simplicity of them is also their charm.
A delicious parsley salsa verde (Italian, not Mexican) is essentially a bit of olive oil, finely chopped/blended parsley, and a squeeze of lemon, salt to taste.
As far as sourdough goes, I'm a self-confessed "lazy" sourdough baker who keeps a "dry" starter in the refrigerator between baking. I've been doing this for 14 years of sourdough baking, long before influencers decided it was trendy in 2020. Couple tips! If you're starting a sourdough starter, a bit of grated apple in it helps kickstart those wild yeast and bacteria you want in the dough. An apple from grandma's orchard would be better, but any old apple will do. You can even use the peel and core as long as you remove it from the jar after a day. After the initial week or two of feeding it twice a day, then once a day, and so on, you can keep it in the fridge and pull out only when you bake, and feed it like 1tbsp flour and 1tbsp water once a week to maintain and back in the fridge. And forget everything you've seen on social media about stretching and folding the dough per a stopwatch. We're poor, we can't afford the time, or might be at work! You can just make the dough, proof it the first time, shape it and put it in the final baking container or a bowl that lets it proof into its final baking shape overnight in the refrigerator, and pull it out to bake about an hour before you put it in the oven, if you need to. You don't need a fancy cast iron. You can put a pie pan with some hot water in it in the bottom of the oven before the dough goes in! Same effect, dollar store budget. :D
Excellent as always ❤
Glad you liked it! 💜
Also, you are a genius who should teach high school students life skills
💜 thanks so much!
I agree !
Hey Michelle, your bread is what we call Damper in Australia. You can also cook it on a campfire in a dutch oven or even on the end of a stick.
Such great ideas!
Thanks so much 😁
Such an interesting thing to do! Thank you for making this. I'm going to try that bread. Do you know what it would be per day if you included the "staples" such as the amount of flour, oils, etc used?
Also I appreciate the little warning at the beginning but honestly this is probably much more nutritious than when we rely on 50¢ ramen packets and Kraft Dinner and hot dogs when we're poor. There's lentils vegetables eggs and so on in this. Well done.
I included the cost of the flour in the budget (but accidentally listed it as a staple). I would say, probably an extra $3-$4 for the cost of the oil and baking soda. That being said, there are a ton of ways to make these items without oil and just make a flat bread without baking soda.
Great video. I have used Applesauce as an egg alternative in my banana bread in a pinch and it works. I also add a little extra baking powder. I have to say, I won a banana bread contest recently, so trust me when I say, I've made a lot of banana bread 😊. Secret to a delicious one? 2 tsp vanilla, 2 tsp of cinnamon, and on top of the white sugar add 1/2 cup of brown, then sprinkle a little sugar on the top of loaf before adding to oven and bake low and slow at 350. Works every time.. it's a winner.
a little random but we have the same oven/stove, it freaked me out a little seeing it LOOOL but great video i am definitely subscribing
Welcome to the channel! 😁
that bread recipe was really interesting!
ive noticed no one buys bones to make broth. butchers sell them for really cheap or in some cases gives them. the stems can be frozen to use when you make broth.
great tip 👍 Thanks for sharing!
I'm looking forward to trying that bread. I do have a bread machine and have had excellent results from the Bread Dad site. I slice the bread (when cool) and keep out 3 slices in a plastic bag on the counter for up to 3 days. The rest I freeze (double bagged in store bread bags) and take out a slice or two when needed: it keeps well and toasts up nicely.
Great tip. I was pleasantly surprised with how well the bread turned out. It was dense, but superior for certain uses, like grilled sandwiches.
I saw online yogurt and self rising makes a good moist bread
Love how the bread turned out!😋
Great video! Thanks!
My pleasure! Thanks for watching! 😁
That bread looks delicious!
It was 👍
Another amazing video! I kept chanting “go, baby onion, go”. To me it is like a sub for bacon bits. Onions are so great.
Yes I so agree! and I feel like I didn't do them justice. I was thinking about making onion rings too! I just ran out of time!
When I am flush with extra in my grocery budget I plan a hard stock up on sales for my dry pantry. Oats, all types of beans, pasta, basic spices and a few favorite blends, salt, rice barley and dry soup mixes (preferably Bear Creek so I can scoop out enough for one serving and jar the rest), tuna, and occasionally packages of noodle or rice sides. Your meal ideas help me round out the rest for any months with lean budgets.
I do the same. I've been realizing lately, that I only need to stock a small amount of items. Some of the items I've stocked I'm quite slow to use. Glad you are enjoying my videos!
Thank you for sharing!! Have you ever used chia eggs for baking purposes? I usually grind up the seeds in a coffee grinder first for a smoother texture. I really like how they are a great source of protein too!
I haven't but I like chia seed pudding.
I thought for sure that you were going to discover that recipe was for two loaves of bread. I was wrong! I don't usually eat white flour, but I'm considering making this because it did indeed look like it toasted up so nicely, even on the first day when you thought it didn't
Maybe I could have gotten 2 smaller loaves out of it. I think it turned out really good though.
@@ArdentMichelle it looked amazing! I might try it with 1/2 whole wheat!
Just so you know, you don’t need sourdough starter for the sourdough bread.
To make the starter you only need flour, water, time and feed it until it bubbles up! It’s all about fermentation and time!
I didn't know that! I'll have to try it. 😁
You can always use apple sause in place of egg
true, I guess I could have used the apple to make applesauce.
I’m so proud of you for making bread! At first I thought you were going to make tortillas, when I saw all that flour. Loved this video!
There are always people around who are willing to share sourdough starter (for free), but it seems more intimidating to many than yeast bread does. My sourdough starter lives in the fridge until the day before I make bread 🥰♥️
It was definitely a step outside my comfort zone 😂 Perhaps it will give me the courage to tackle sourdough. 😂
If you add a clove or 2 to boiling water it helps season your food. Especially in mashed potato. You can toast the bread in the oven too.
true. I make a potatoes and greens dish that is seasoned with a clove of garlic in the water and it's so good!
I think you could have used a packet of yeast for a sourdough starter. That's what I do. That way you can make a loaf right away and save the rest for the next day. If you are in the right climate, you can pick dandelion greens or lamb's quarter. The more you buy beans, the cheaper thay are so it seems like you could have bought a months worth of rice and beans and divided it by the week for cost. Still really hard to do now days.
yes, if I could have squeezed the yeast into the budget, I would have made a regular bread.
Seems prices are really good for fresh Fall produce :) Back when I was a child, growing up in Istanbul, my parents used to buy new crop onions and potatoes in the Fall for a whole year's supply. Because, shortly after that prices would start going up. Of course, they have to be stored right or they go bad. I love your market visits, and love your market bag too :) another great inspirational video, I can't wait to see part two. One suggestion, I read somewhere that enriched rice should not be washed as the added vitamin and minerals wash off. Cast iron pan adds iron to the cooked food :) A big thank you once again.
Hello 😁 yes, it's true that rice has added vitamins sprayed on, but rinsing helps to make sure it's clean (rice is highly susceptible to little critters 🤮) also it provides a superior texture. Otherwise it is quite gooey and not something I enjoy eating. Glad you enjoyed my video! 😁
parsley and an apple! can't wait to see what you do with these!
Thanks for tip about the apples now I have several recipes and I have 6 lbs of banana pudding to use up in 4 days.
welcome 😁
I love adding an apple or even only part of one to pancakes. I like my apple to still have a good bite to them so they only cook while I'm making the pancake.
I think having a little bite to them might be best too!