It has been so long since I have written that I am anxious to even post!   I have changed day-jobs (hooray!), opened the New Year with some new accounts for my husband and my small business (click!) and been on way more voice over auditions then I care to admit. I suppose I didn’t leave myself enough time to blog!

I have written about eating on a budget before (click!), and this post is no exception.  Because I am no longer a waiter (hooray!) and am now a newbie Real Estate Salesperson (click!), I am far from a steady paycheck at the moment.  The pennies really matter lately, and that has prompted me to get creative in the kitchen!  A penny saved is a penny earned, right?  This recipe combo costs us roughly $10, and will probably give us 4 meals!

Emily’s Scratch Tomato Soup

You will need:

An immersion hand blender (If you don’t have one, get one! You can still make this soup without, but it will be chunky.  But, I mean, chunky is great!)

4 cups of chicken stock. **I make my own!  I roast a chicken every week, and then make stock.  That will stretch your $7.00 bird into 3 or 4 meals!**

2 cans of stewed tomatoes. ** you can also use fresh tomatoes.  I would dice and put in 3 or 4 large ones.

1 can of tomato sauce. (The canned, unsweetened kind.)

1 red onion

2. tbs. sugar

3 cloves of garlic

basil **I don’t usually have this on hand, so go without it.  But it sure makes for a great tomato soup!

Salt and Pepper to taste

and 1/2 c. heavy cream if you’re feeling naughty.

Bring stock to a boil on high heat.  Dice onions and garlic and add to stock.  (Add heavy cream now if naughty!) Reduce heat and simmer for 30 minutes.

Add stewed tomatoes, tomato sauce and sugar.  Simmer for 20 more minutes. Use a hand immersion blender and blend together.

Add salt and pepper to taste!  *** if you used canned chicken stock, it is most likely already salted.  be sure to taste first! Nobody likes salty tomato soup.

It will taste twice as good the next day after refrigeration!  Yum!

Helpful tips:

Chicken stock can be made out of bones and water alone, and tastes the best if you add onion, celery and carrots to the pot!  You can make great stock by simmering for 2 hours.

If you don’t have enough stock, don’t be afraid to use water!! Did you ever read Stone Soup as a kid?  Water is a great base.  If you have 2 cans of stock, add 2 cans of water!

Also, if you are interested in some more veggies, bring it on! This soup is great with carrots and celery.  Just chop and add when you add the onions!

English Muffin Bread

(Recipe adapted from All Recipes)

You will need:

6 c. flour

2 c. milk

1/2 c. water

2 packages of yeast

1 tbsp. sugar

1/4 tsp. baking soda

2 tsp. salt

2 tsp. canola oil

Preheat your oven to 400 degrees.  Heat milk and water on low until hot but not boiling! Hand mix 3 cups of flour, sugar, baking soda, salt and yeast in a big bowl.  Mix well!  Then add the remaining 3 cups of flour. Let sit in a warm area for 45 minutes.  (I like to keep mine right by the stove!  A little trick, preheat your oven to its lowest tempurature and turn it off… then put your entire bowl in the oven! Your dough will double in size!) But the counter-top is great too!

Put in greased bundt pan, and bake for 20-25 minutes or until golden brown!

YUM!!

Helpful tips:

Be sure to mix the first step well… the warm water has to wake up the yeast!

This will be super flour-ey… and that’s ok! Don’t worry if it doesnt mix well.

Don’t use a mixer!