Monthly Archives: November 2025

frugal cooking, frugal living, Uncategorized

Save Money, Make An Anglo-American School Lunch For Dinner!

Inflation, the Trump tariffs, and the country’s general negative disposition have me a bit down. It is time for me to return to a simpler time, and what better way than with a nostalgic meal?

This idea started a few weeks back when the family was watching an episode of “The Great British Baking Show.” During that episode, the contestants had to make school lunch items, including “school cake.” School cake is a cake with simple white frosting, set in a pool of custard.

The cake was especially evocative for Julie, who spent a semester in England during her undergraduate days. She was housed in a dorm, and they often served school cake for dessert. She has talked about it ever since.

It would be interesting to combine her school-day favorite with one of mine, Sloppy Joes. Since I was going to make the combo for dinner. I decided to class it up just a bit by making the buns and the cake from scratch. However, I was completely uncertain about the custard, as I had tried to make some in the past and was told it was incorrect. Because of this, we found some Birds Original Custard powder at the World Market. I would use that mix for the custard sauce.

Naturally, it would be just fine to make this meal more simply by buying the buns and using a cake mix. However, I had the time, so I decided to go the homemade route.

Let’s go through the recipes!

Homemade Hamburger Buns

Recipe from Ourlittlebluehome.com

I made the dough in a bread maker using the dough setting.

I divided the dough into six pieces (I really could have done seven or eight) and formed each piece into a ball, which I placed on a greased cookie sheet. I slightly flattened the dough balls, covered them, and let them rise for 30 minutes. I then brushed each bun with egg wash. I baked the buns at 350°F (175 °C) for around 12-15 minutes until nicely browned.

Here are my buns. These were Will’s favorite part of the meal. I did an entire post on making hamburger buns on October 10th. You can find that post here: https://www.drmikekuna.com/2025/10/10/

Homemade Sloppy Joes

Don’t use the canned stuff. Making Sloppy Joes from scratch is super easy.

Recipe from NatashasKitchen.com

I’m using frozen ground beef from a year ago. However, because I vacuum-sealed it, the meat was as fresh as if I had bought it yesterday.

These are kid-friendly, simple ingredients. A small onion, 1/2 of a pepper (traditionally green, but this is what was in the fridge), and some garlic.

The sauce is equally simple: Tomato sauce, yellow mustard, a little brown sugar, and some Worcestershire sauce. Just mix it all up.

I’m using an electric Dutch oven, but you can use a pot on the stove or even a frying pan.

Brown the hamburger, then season it with salt and pepper. Add the garlic and cook for a minute, then add the chopped pepper and onion, and continue cooking for about 5 minutes. Add the sauce mixture and bring the mixture to a boil, then down to a simmer for around 15 minutes. That’s it!

I toasted the buns in a toaster oven and heaped on the meat. I’m serving today’s meal with chips, but I also recall having these sandwiches with fries and sometimes tater tots. The Sloppy Joes were my favorite part of the meal.

And now for the dessert. I had tried to make school cake once before, but I had no reference point. I simply guessed. Today, I used Dame Prue Leith’s recipe, modified to a smaller quantity by the bakers at theviewfromgreatisland.com. This is a much heavier cake; it is more like a flat pound cake, but it was delicious!

Cream the softened butter, then slowly add the sugar, beating until light and fluffy. Then add the vanilla and mix in.

Add the eggs one at a time, mixing between additions.

Add the dry ingredients and mix until just combined

Pour into a greased 9 x 9 baking pan. The batter is very thick, and you will need to “maneuver” it into the corners of the pan.

Bake at 350°F (175 °C) for 22-30 minutes. Bake until lightly browned, and a toothpick inserted into the center of the cake comes out clean.

Wait until the cake has cooled completely and frost it with the simple frosting listed above. Apparently, sprinkles are an important part of this recipe; naturally, I included them.

I wasn’t certain on the custard, so I went with Bird’s, a British brand.

Here is the school cake. The custard (per Julie) is supposed to be as thick as gravy and warm. The school cake was Julie’s favorite part of the dinner.

Tonight, we went down memory lane and had a delicious, economical dinner. Everyone liked it. I will definitely be making it again.

Nostalgia rules, at least it did today!

Mike

Baking as science, frugal cooking, frugal living

Save Money: Bake Your Own Multi-Grain Bread!

In a recent post, I discussed rediscovering my long-neglected bread maker. In reality, I have several bread makers, as you can buy used ones for very little. I love to compare gadgets.  That is just me.

It was very inexpensive for me to make bakery-quality white bread using simple, readily available ingredients.  The bread was delicious, but my wife believes that white bread isn’t as healthy as other types of bread, and so I’ll try baking a multi-grain recipe.  Today I’ll be using a 20-year-old Zojirushi bread maker using the whole wheat setting.  It is very likely that the following recipe will work with any 2 pound bread maker that has a whole wheat cycle.

Don’t have a bread maker?  Shop second-hand stores or Facebook Marketplace.  You can buy bread makers for less than $10 at secondhand stores, and I have seen many in the $10-$30 range on Facebook Marketplace.  

Just a few bread makers that I saw on Facebook Marketplace.

The least expensive bread makers have a loaf pan that is more vertical than horizontal. The bread will taste the same; it just doesn’t look like a traditional loaf.  If you cut the bread perpendicular to the pan, you will get nice “sandwich-style” slices. Horizontal loaf pans make more traditional loaves, but the slices are pretty tall.  I’m using the Zojirushi today, because its two-paddle, long-pan design produces a horizontal loaf similar in size to the bread you buy in the store.  

If you buy any machine second-hand, make sure that the bread pan and paddle are included.  Plug the machine in and check to see if it powers up and the buttons work.  The majority of machines will work if they don’t look abused, come with a pan/paddle, and power up. I think you are best off with a machine that makes a 1.5- to 2-pound loaf.  However, one-pound machines will work too if you are a small family. Making a 2-pound recipe in a 1-pound machine will result in a mess, so make sure that you use a recipe sized for your machine. Often, you can download the instruction manual for your particular machine, which will include many recipes.

The loaf that I’m making today is from the Zojirushi instruction manual.  There are whole-wheat versions of multi-grain bread that can be found on the internet, but I thought I would start with a recommended recipe before attempting an internet recipe.  It makes a two-pound loaf.

This is the recipe that I used. Please make sure that you add the ingredients in the order listed for optimal results. This machine uses active dry yeast for regular cycles. However, some machines may require instant/bread-making yeast. Check your manual.

Like everything else, bread prices are rising steadily due to inflation and the Trump tariff taxes.  There are reports online of people spending $8 to $10 on a loaf of bread.  I’m in Chicago, and we are not that high as of November 2025.  However, multi-grain breads are still pretty pricey.  A Brownberry 24-ounce multi-grain bread is going for $4.99, and a half loaf of Lewis 12-ounce bread is $3.79 at my local store.

$4.99 for 24 ounces, and that is the sale price!
$3.79 for only 12 ounces of bread!

The multi-grain bread that I’m making today is 2 pounds, or 32 ounces.  I sourced the ingredients from Amazon, Costco, and my local market.  I did try to get good prices, but I would have saved significantly more if I had bought some ingredients, like the bread flour and 7-grain cereal, in bulk.  

Making the bread was beyond simple and took me less than five minutes to put together.  A few button presses later, and the machine took care of the rest.  It truly is a set-it-and-forget-it operation.  I buy my active yeast in a two-pound bag from Costco.  It is very inexpensive when purchased this way.  I keep it in the freezer for future bakes.  The only addition that I made to the recipe was ½ teaspoon of diastatic malt.  I read reports noting that a tiny amount of this ingredient helps the bread rise.

The only addition that I added to the recipe was 1/2 teaspoon of diastatic malt, which helps with texture and rise.

Here is a cost breakdown based on price per ounce of bread:

-The 12-ounce Lewis bread costs: $3.79   Almost 3 x more than homemade

-The 24-ounce Brownberry bread costs: $4.99 (on sale!) Almost 2x more than homemade

-My 32-ounce bread maker bread cost was only $3.60

It is not only more accurate to weigh your ingredients, but it is also faster and involves less cleanup.
All it takes is a few clicks, and the machine does everything else. I had to run some errands, and the bread was done when I got home.
Bread machines mix, knead, proof, and bake bread automatically.
A few beeps lets you know that it is bread time!
A beautiful loaf. Let it cool until it is barely warm; otherwise, you will rip the bread apart.
A crispy crust and soft interior. What more could you want? How about that it is significantly less than store-bought!

You simply can’t beat the quality and cost of homemade bread made with a bread maker.  The varieties of bread that you can make are endless, and it is possible to buy a used machine for next to nothing.  Why not give it a try!

Peace

Mike

images are my own or screen captures of images on websites. All are used for educational purposes only.

frugal cooking, frugal living

Save Money, Make Chili

Today was another beautiful fall day. The weather is cooling off in the Upper Midwest, making it a perfect time for hearty dinners. Today I will be making chili, an economical and delicious dinner, as we all battle inflation and the Trump tariff taxes.

There are as many ways to make chili as there are people making chili. Today I’ll be making some “from scratch.” However, if you want to take the easier route, you can buy a chili spice packet at your grocery store. My chili tastes better, but spice packets do a fine job, and they are inexpensive, especially if you buy the house brand.

Chili is another one of those dishes that is easy to stretch. If you have a bigger crowd, you can just toss in another can of beans. Let’s take a look at today’s recipe.

This recipe is from Budget Bytes.

A fall day’s chili

In a heavy pot or Dutch oven, brown a chopped onion, then add a heaping spoonful of jarred garlic and cook for an additional 30 seconds. You can use real garlic (a few cloves) or powdered garlic (1-2 teaspoons) instead if you like. Don’t use garlic salt, as it is mostly salt.

Add around a pound of hamburger and brown it.

Prepare your spices: 1T chili powder, 1t ground cumin, 1/4t cayenne pepper powder (a little more or a little less depending on your taste), 1/4t garlic powder, 1/2t onion powder, 1/2T brown sugar, 1t salt, 1/2 t black pepper. Where T = tablespoon, t = teaspoon.

Add your spices and cook them for around 30 seconds. Then, add one can of chopped tomatoes, one can of tomato sauce, and one can of drained beans. Traditionally, kidney beans are used, but you can use any canned bean that you have on hand. I also added some canned corn for fun.

Stir, bring to a boil, and then turn the stove down to a simmer. Cover and cook for at least 15 minutes. However, I like to turn the heat down a bit lower than simmer and cook the chili for a couple of hours for maximum flavor.

Here it is, served with oyster crackers and green onions. Sour cream is also a nice addition. For those who like it super spicy, have some hot sauce on hand for “self-administration.” I’m serving it with some yeasted cornbread. That recipe is as follows.

Yeasted cornbread in a bread maker

Recipe from the Betty Crocker Bread Baking Cookbook

Add ingredients in the order listed to a bread machine pan.

1 egg plus enough room-temperature water to equal 1 and 1/3 cups.

1/2 cup or 170 grams of honey

1/4 cup or 60 grams of softened butter

4 cups or 480 grams of bread flour

2/3 cup or 100 grams of cornmeal

3 tablespoons or 25 grams of dry milk

2 teaspoons salt

1 and 1/2 teaspoons instant yeast. Make a little divot for the yeast.

Use the basic or white bread setting for a two-pound loaf.

The bread was immediately removed from the bread maker when the cycle completed, but it was allowed to rest in the pan for 10 minutes before turning it onto a rack. I then let it cool almost completely before I sliced it.

Here is the bread sliced. I sliced it thick and then cut it in half. It was a cross between corn bread and regular bread. It was slightly sweet and delicious!

This is another one of my posts, written to show those afraid of cooking how easy it is to make a delicious, inexpensive meal. You could skip the yeasted cornbread and use a quick-bread cornbread mix. Or, you could omit cornbread completely, as the chili can stand on its own.

Happy cooking!

Mike

frugal cooking, frugal living

Save Money, Make Homemade Beef Stew

We are entering fall in the upper Midwest, a perfect time for stew. The great thing about stew is that it is very flexible and can be made economically by adjusting the ingredients.

I have another reason for making stew today: I’m trying to clean out my freezer because I need the space. Once a year, I get a rebate check from Costco, usually for hundreds of dollars. That check has to be spent by the end of the year; otherwise, it becomes void. Traditionally, I have used this bonus money to buy Costco meat, which I’ll then divide into vacuum-sealed pouches and freeze. In fact, this stew meat is from last year’s haul.

It’s now November, so I’ll be going on a meat run soon. However, with inflation and the Trump tariff taxes, I may not have the bounty I had before. I hope my freezer cleaning wasn’t just wishful thinking!

Let’s get into this simple and delicious recipe. I’ll be using an Instant Pot type pressure cooker, but you could also make this recipe in a slow cooker or a Dutch oven. With that said, you would need to adjust your time and possibly liquids if you chose one of those methods.

Brown 1 to 1 1/2 pounds of stew meat in a little cooking oil. Browning isn’t necessary, but it seals the meat, making it more juicy, and adds depth of flavor to the dish.

Add 1 chopped onion. Your chopping doesn’t have to be precise, as the cooking process will dissolve most of the onion.

Add a heaping spoon of jar garlic. Naturally, you could use a couple of cloves of real garlic, or even some powdered garlic. I would not use garlic salt, as it is mostly salt, and could over-salt your dish. If you do decide to add garlic salt, use only 1 teaspoon, and add additional salt only when you adjust the seasonings at the end of cooking. If you don’t like garlic, omit it.

Add some spices. If all you have is salt and pepper, that’s OK. However, I like adding spices to my dishes for extra interest. Today, I’m using around one teaspoon each of thyme, parsley, and rosemary. I had one sad, broken bay leaf, so that is also going into the pot. I also added around one-half teaspoon of pepper and a scant teaspoon of salt. I’ll further adjust the salt and pepper at the end of cooking. Remember, once you add salt, you can’t remove it.

I then added about 4 peeled and cut-up potatoes, a big fistful of washed and peeled carrots, and about three stalks of celery. There are no absolutes here. If I only had two stalks of celery, that is what I would have used. If I were trying to get rid of more carrots, I would have added more. You get the picture.

If you have other vegetables, consider adding them. What are good choices? Green beans, peas, and corn come to mind. I personally love peas in soups and stews, but my wife has an aversion to them, so no peas for us! Fresh or frozen work, and if you want to bolster up your stew, you can even add canned veggies at the end of cooking.

My kids were over for brunch today, and two were remaining at dinner time, so I put them to work. One peeled and cut the potatoes; the other peeled and cut the carrots. Bonus for me!

I added one can of tomato sauce. This adds another flavor layer, but it isn’t required. If you don’t use it, you’ll end up with a traditional brown stew. If you go the tomato route, you can use what you have on hand. If you don’t have tomato sauce, you could add tomato paste or canned tomatoes. It is all good. I then added two cans of water. You need liquid when using a pressure cooker. Why two cans? Why not? I could have added one can instead. By the way, two cans are around 4 cups of water.

Here is another optional ingredient. I added a couple of tablespoons of cooking sherry to add acidity, which wakes up the dish. A little vinegar would do the same thing. If I were using vinegar, I would add around one tablespoon.

This is also optional, but almost a necessity in my book. I added a heaping teaspoon of beef bouillon. These products have a lot of salt, which is why I make most of my salt adjustments at the end of cooking. Remember, you can’t remove salt from a dish once it is there.

I pressure-cooked the stew on high for 40 minutes, and then let it rest for 10 minutes before releasing the pressure. Immediately removing the pressure can draw out the moisture from the meat and make it dry. This is the same reason you let meat cooked in other ways rest for about 10 minutes before carving them.

Here is the stew. I like my stew a bit thicker, so I mixed a heaping tablespoon of cornstarch with a little cold water and drizzled it into the boiling stew while stirring. However, adding a thickener is totally optional. This is the time when I would adjust the salt and pepper. The stew is ready to serve and is a complete meal. It fed four of us, and there is a lot left over for lunches. If cooking for one or two, leave out enough for an additional meal and freeze the rest for an easy future supper.

To make the meal special, I baked some delicious onion-and-cheddar bread in a bread maker. I have done quite a few posts on using a bread maker. You can often pick one up very inexpensively at thrift stores; make sure it powers up at the store and that it comes with the baking pan and kneading paddle. I love playing with gadgets and have more than one bread maker. The last one that I bought cost $4.99! It was pretty grubby, but cleaned up very nicely.

Here is the recipe for the Cheddar Onion bread. I made a 1.5-pound loaf and sliced it thick (after it cooled a bit). The recipe is from the Betty Crocker bread-making cookbook. I added 1 teaspoon of Italian seasoning to their original recipe.

Cheese Onion Bread

3/4 C pluse 2 T of water

3 C Bread flour (you can also use AP flour)

3/4 C shredded Cheddar cheese

2 T Sugar

1 T Dry milk

2 t Instant minced onion

1 t salt

1 t Italian seasoning (optional)

1 and 1/4 t instant or active yeast (I used instant)

Note: T = tablespoon, t = teaspoon

Add ingredients in the order listed and use the basic or white bread setting for a 1.5-pound loaf.

This Cheddar cheese and onion bread is really delicious and is a perfect foil for any soup or stew.

Here is my $4.99 thrift store purchase. She looks pretty dirty, but she lit up when I plugged her in, and her buttons worked, so I took a chance.

Here she is after some elbow grease, soapy water, rags, and an old toothbrush. Now she looks brand new!

I’m writing these posts to encourage people to cook from scratch. Cooking at home will save you money, and it is much more economical to cook from scratch than to buy pre-made, highly processed foods. I taught my kids how to cook, and they make food and portion it into containers for easy meals during the week.

If you can’t stand leftovers, freeze your remaining food into meal-size portions to defrost for future use. Lastly, the more you cook, the easier it gets, so don’t be discouraged if your first attempts seem like too much effort.

Cheers

Mike