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Beans, beans, beans.

bgibson135
28 oz. @ $1.98
8.3 oz. @ $1.52

For years the 8.3 oz. size of Bush’s Baked Beans was about $1 a can. After Covid, the 8.3 oz. size has increased in price to $1.52. The 28 oz. size can is now $1.98. Now, baked beans are high starch and are not something that a Type 2 diabetic should be eating, but I like them. They are a comfort food, and, I like to eat them cold, so I finally bought the larger sized can, ate about a third of the beans, and then saved the rest in a small jar which I put into my fridge. The fear in buying a larger can was that once I put the left-overs in the fridge, I would let them stay until mold grew and I had to throw them away… but, they didn’t. I managed to eat all of the beans in two or three additional helpings.

So, the 28 oz. can at $1.98 means about 7 cents per ounce and that would mean the 8.3 oz. can would cost about 59 cents (or buying three 8.3 oz. cans, not quite 28 oz., would cost $4.56).

I am trying to prepare smaller portions of the foods I like because I have increasingly not wanted left-overs, not even if the original helping was delicious. So, I now peel one medium potato, cut it into bite-sized pieces, and boil it. Chop some sweet onion, some celery, if I have it, add a little Duke’s Mayo and sweetener, and this gives me about two helpings of potato salad.

I like microwaved, corn on the cob, and just a few weeks ago saw something on either ATK or Cook’s Country on how to remove the silks from an ear of corn easily. They cut the stalk end of the ear, so that the husk would come off easily. They were microwaving the corn for a couple of minutes and then squeezing the silk end, which forced the clean, silkless, ear of corn out the stalk end. And, it works!

I have been microwaving my ears of corn for several years, usually preferring to buy them in the husk, cutting off both ends, and microwaving for about 5 minutes. I cut both ends off because I thought leaving the ends on might cause the steam to build up and pop. But now, I cut the stalk end off, and leave the silk end on. I still microwave for 5 minutes, and the corn inside steams and is completely done. I use the squeeze trick while running the ear under cold water, so that my hand doesn’t burn. I then add salt and margarine. *Walmart consistently has good sweet corn.

I like both broccoli and asparagus steamed in my steamer insert. Add some salt & margarine.

I’ve mentioned elsewhere that I currently am going through a cauliflower phase, bathed in smoked paprika and toasted sesame oil, and baked in the oven as London Broil. I slice the cauliflower into small slabs, put them in a Tupperware container, add the oil & smoked paprika, put on a top, shake and let marinade for a while. I then use the London Broil method (instead of cooking on the stove top in a pan) for cooking my meats also… steak, round bone lamb chop and pork chops. I’ve tried adding some other seasonings, but so far everything else doesn’t make the final product better.

I’ve already forgotten how good “stir fried” cabbage & onions taste. Mary Ann did this when I was down visiting and it was delicious. You want it a little sweet. And she used those spring type onions with the large, bulbous white roots, and the long green leaves.

I say I’ve forgotten because, there were a couple of meals that I had that were “great”. A pork chop, or round bone lamb chop, or even some non-breaded chicken wings as my meat entree. And, the other sides that work together, were the stir fried cabbage & onions, corn on the cob, and the broiled seasoned cauliflower (savory).

I fixed some French Onion Soup a couple of days ago, but only bought the Swiss cheese yesterday at Wegmans. I used the White Mountain Bread that I get from Publix and toasted it with the Swiss cheese on it (while toasting some Rye Bread, with some Swiss for a Pastrami sandwich) while heating some of the soup in the microwave. I used one of my black bowls after I had heated the soup in a Tupperware container in the microwave. I placed the toasted Rye bread on top of the heated soup. I think paying more for the Beef Broth, using a better quality broth, might make the soup much more flavorful. Less quality produces an aftertaste.

I’m in the process of making some more Curried Apple Soup, which I enjoy both hot and cold. In fact, I may enjoy this soup better cold. It is smooth, sweet, spicy (not burning hot) and cold is better. *I have all the ingredients already chopped up in a Tupperware container, in the fridge. I even put a little lime juice on the peeled apple slices, to keep them from oxidizing and turning brown.

It is amazing that this soup, which I first experienced so many years ago in Asheville, NC at “Trillium a Bistro” has continued with me. I think the soup in the restaurant had chunks of chicken, and the color of the soup may have been more red. It may not have been red, and I have never made this soup that went beyond a rich orangish hue. Wonder if Smoked Paprika might redden this soup, but it might also adversely affect the flavor. * I rarely add chicken and enjoy this as a mostly vegetarian broth, although I do use Chicken Broth for flavor.

I have recently had success in making the Quinoa Salad at home that I previously bought at Publix (they no longer sell this). The Quinoa cooks in about 15 minutes. You add dried cranberries, wilted baby spinach. I don’t recall the other ingredients (maybe Mandarin Oranges) and the flavoring sauce, but this all worked and the result was perfect.

I’ve enjoyed making a Waldorf Salad (thinking upon the episode of Fawlty Towers from so long ago). Simple, apples, mayo, walnuts, red seedless grapes, chopped celery, and I also add grated coconut.

I recently bought a can of sliced Mangos at Dollar Tree, and a can of chunked Pineapple. I think each were $1.25. I then made salad with the mangos, pineapple, sweet onion, avocado, chipotle peppers and some lime juice. I put this in the fridge after it is made, the avocado will begin to break down and form a smooth, creamy sauce for all the other ingredients.

Made some seafood chowder recently and added jalapenos to it. I wanted the jalapeno flavor, but not the heat. And, I think I’ve decided not to use hot peppers in my seafood chowder. Maybe sweet bell peppers or perhaps Poblano peppers would provide the flavor without the heat that shows up at 3 am.

I have frozen shrimp, headless, without shells or tails that can be thawed in about 15 minutes in the microwave. I can also thaw some frozen Bay Scallops (thought they were called Baby Scallops because they were small, ha) and open a can of chopped clams and add the broth & meat to the chowder. Add corn, and I might try cream corn next time. I have used Cream of Celery soup and Half -n- Half as a base, and add some chopped onion. *I may also add some bacon fat (which adds a good deal of flavor) and some margarine.

Had never tried a Jersey MIke’s sub, but on the way back to Fayetteville from visiting Mary Ann I stopped in a Jersey MIke’s near where I40 and Hwy. 24 cross paths. This is just down from the Smithfield’s. “Mike’s Way” includes several standard sandwich items… tomato, lettuce, ??? It was a good sandwich, so much so, that I made an approximation at home a day or so later. Haven’t found the right while wheat roll yet, and the Vinegar & Seasoned Oil dressing, but closed enough to enjoy.