Simplicity – Small & Cheap

Living simply & cheaply…wherever you are!

AFM – What do I do with 2 POUNDS of key limes?


What does one do when they get a two pound bag of key limes (which, if you’ve never seen one, are the size of a bouncy ball that you get in vending machines outside of grocery stores)?   You make limeade!   Sounds like a pun, but seriously!    Most recipes that call for limes use 1 Tablespoon to 1/8 c.     That’s like 2-7 limes.  Two pounds of limes is like 30 of them (that’s a guess–I have not counted the lime carcasses covering my counter.    I don’t have room on my butt for 10 batches of lime bars and white chocolate lime cupcakes.

First, my tips for juicing key limes.   Roll them on the counter to break up the membranes inside (got that tip from AB).   Cut them in half between the “tips”.   If you cut the other way, you will hit major membranes.    Try it, you’ll see what I mean — I didn’t take pics of that part, sorry.  Squeeze them and then flip them inside out to ensure you break all the membranes and get the most possible juice out of them.   Do this over a tray that can catch ALL the juice because even if you do this over a measuring cup you will lose precious drops of juice.   When you do this All. Morning. Long. and see a puddle of juice on the counter…well that’s a little annoying.

So anyway, on to the recipes…

Limeade (from Cooking For Engineers)

  • 1 c lime juice
  • 1-1/2 c sugar
  • 1-1/2 c water

I will summarize for you since I screwed it up because, as a non-engineer, I didn’t understand her notation at the bottom.

Make a simple syrup from the water and sugar by heating the two until the sugar is dissolved.   Remove from heat and add lime juice (that’s where I screwed up–I added the lime juice while heating).

Makes 3 cups of concentrate.

To make the limeade, add 1 c concentrate to 3 c water.   Drink.  Repeat.

I also made Lime Bars (from

Bottom Layer:

  • 1 cup all-purpose flour
  • 1/4 cup powdered sugar
  • 1/2 cup butter or margarine

Top Layer:

  • 2 eggs
  • 2 Tablespoons fresh lime juice (approximately 1 large lime)
  • 1/2 teaspoon grated lime zest (optional)
  • 1 cup granulated sugar
  • 2 Tablespoons all-purpose flour
  • 4 to 5 drops green food coloring (optional, but they look like lemon bars without it 🙂 )


Bottom –

Mix together flour & powdered sugar.   Cut in butter until well combined.   Press mixture into a 8×8 pan and bake at 325 degrees for 20-25 minutes or until golden brown.   While the crust is cooking, prepare the topping.

Top –

Break the eggs and beat slightly.   Add the lime juice, zest, sugar, flour and food coloring if you are using it.   Mix well and pour over hot crust and put back in the oven for approximately 20-25 more minutes.   Sprinkle with powdered sugar.

Makes 9 bars.

And finally, the coup de grace, White Chocolate Key Lime Muffins, also from

For the cupcakes (super sweet!):

  • 1-3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 Tablespoons butter, softened
  • 1 cup sugar
  • 2 large eggs, lightly beaten
  • 1-1/2 teaspoons grated key lime zest
  • 1 Tablespoon fresh key lime juice
  • 2/3 cup buttermilk
  • 1 cup white chocolate chips

For the glaze (nice and tart!):

  • 1 cup powdered sugar
  • 1/8 cup fresh key lime juice


Fill muffin cups with foil liners.   Don’t skip this, trust me.   The white chocolate chips kind of settle to the bottom and don’t come out very well.   You end up with lots of lopsided muffins and yummies to eat out of the pan.

Combine flour, baking powder and salt in a small bowl.

In a seperate mixing bowl, cream the butter and sugar.   Add the eggs, juice and zest, mixing well.

Into the butter-cream mixture in the large bowl, add 1/3 of the flour mixture, stirring until combined.   Add one-third of the buttermilk, stirring until combined.   Continue alternating one-third of each until all is mixed well.   Fold in white chocolate chips.

Fill cupcake liners 2/3 full and put in a 350 oven for 18 – 20 minutes until the toothpick comes out clean.

Makes 12 -18 cupcakes.

While the cupcakes are baking, wisk together powdered sugar and lime juice.    After the cupcakes are done baking, poke pencil-sized holes (or smaller) in the top of each muffin and pour the glaze over the top and into the hole.    Cool completely.

Eat.  Repeat!


June 16, 2009 Posted by | Recipes | | Leave a comment

AFM – Cordon Bleu Casserole

I had this on my menu plan to use Chicken leftover from Tuesday but I never cooked that and had a bunch of turkey in the freezer that I wanted to use up.    I’m sure chicken would work just as well.

The original came from Taste Of Home‘s Cookout/Potluck super Magazine, but you can find it on their website.

You will need:

  • 2 cups cubed fully cooked ham
  • 4 cups cubed cooked turkey
  • 1 cup (4 ounces) shredded Swiss cheese
  • 1 large onion, chopped
  • 1/3 cup butter, cubed
  • 1/3 cup all-purpose flour
  • 1/8 teaspoon ground mustard
  • 1/8 teaspoon ground nutmeg
  • 1-3/4 cups milk


In a greased 2-qt. baking dish, layer the turkey, cheese and ham; set aside.

In a large saucepan, saute the onion in butter until tender. Stir in the flour, mustard and nutmeg until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over ham.

Bake, uncovered, at 350° for 25-30 minutes or until golden brown and bubbly.

Yield: 6 servings.

COOKS NOTES:  The original recipe includes a bread crumb topping, but everytime I make one, it stinks.   I scraped all mine off–I just can’t seem to get it right.   Also, the ham I had was thin sliced lunchmeat-style and so I just shredded it fine.    If you use chunks, the original has you browning the ham first.

June 11, 2009 Posted by | Recipes | , | Leave a comment

AFM – Caldo de Res (Beef Soup)

I didn’t take a photo because it’s a stew and I’m not a food photographer.   Even after I screwed it up (I boiled all the water out and caught it JUST before it started to burn — such is life with littles who need you!), it tasted phenominal!!

You need:

  • 2 lbs beef shank with bone (my new FAVORITE ingredient!)
  • 2-3 red potatoes, cubed
  • 3 carrots chopped
  • 1 calabacita squash, chopped (similar to zucchini)
  • 1 lb frozen corn
  • 1/4 head of cabbage, chopped
  • 1 tomato, quartered
  • 2 cloves of garlic
  • 6 tsp fresh cilantro
  • salt
  • water


Boil water in medium pot with garlic and salt.   How much water, you ask?   However much you want, I guess.   We used a 4 qt dutch oven and filled it halfway (after I screwed up).    Maybe a little less…the veggies make the water level rise quite a bit.

Cut the meat off the bone, into 1″ chunks and throw the meat and the bone(s) in the boiling water.   Cut all the veggies and set aside.

When the meat is cooked, lower temp to medium and add the corn.  Let cook for 10 minutes.   Ad the potatoes, carrots, squash and tomato and let it cook for another 15 minutes.    Add the cabbage and let cook until potatoes and cabbage are tender.   Turn off heat and serve hot.

Serves approximately 8 when using a normal sized dutch oven.

Well, here is my first review on the food.  The tomatoes didn’t last a day after I brought them home.   By Sunday night (I picked up Sat. PM), they were furry.    So I used a can of diced tomatoes (undrained) and it worked fine.

Also, the produce box proudly proclaims PRODUCE OF USA.  However, the items inside told a different story.   The Key Limes were a product of Mexico and the garlic was a product of China.   It must have come over from China to the US during the Ming Dynasty.    They were so old that most of the cloves were exposed and were very dry and brittle.   I didn’t even attempt to eat them and threw them straight in the compost pile–I bet they are so old, I couldn’t even grow garlic from them!    I used dried garlic instead.

Also to note is how much I LOOOOOOVE beef shank w/bone.    The bone(s) — It required 2 packages to get 2 lbs of meat and so I got 3 bones (1 in one pkg and 2 in the other) — give SUCH a flavorful broth.   They were $2.97 a pound and well worth every penny.   You get fatty, flavorful, tender meat and yummy bone juices.    I will definately keep this cut of meat in my back pocket for beef based soups.

Stay tuned for the key lime bonanza!    What would you do with 2 lbs of key limes?

June 3, 2009 Posted by | Recipes | | Leave a comment

AngelFood Ministries – May Menu


I’ve decided to experiment with AngelFood Ministries.    In researching them on the web, I have heard lots of good things and lots of bad things about the food and it seems to vary from area to area.    So, I decided to place a test order that I will pick up tomorrow.   I ordered 3 sets of food.

First, the normal set that you have to buy in order to get anything else.     It should include:

  • 2.5 lb. Lean Chopped Beef Steaks (5 x 8 oz.)
  • 5 lb. Leg Quarters
  • 2 lb. Chicken and Corn Bread Stuffing Casserole (Ready to Cook)
  • 28 oz. Salisbury Steak Dinner Entrée
  • 1 lb. Boneless Pork Chops (4 x 4 oz.)
  • 1 lb. Corn Dogs (6 ct.)
  • 12 oz. Deli Sliced Ham
  • 5 oz. Chunk Light Tuna in Water
  • 32 oz. French Fries
  • 1 lb. Sweet Corn
  • 15 oz. Musselman’s Apple Sauce
  • 15 oz. Pears (Product of U.S.A.)
  • 8 oz. Dinner Roll Mix
    (Makes 8 Nice Rolls)
  • 7.5 oz. Mac ’n Cheese
  • 32 oz. 2% Shelf Stable Milk
  • Dozen Eggs
  • Dessert

I also purchased the Fajita Pack:

  • 2 lb. Steak Fajita Strip Packs (2 x 1 lb.)
  • 2 lb. Chicken Breast Fajita Strip Packs (2 x 1 lb.)
  • 1 lb. Onions & Bell Peppers
  • 20 ct. 8” Flour Tortillas

and the Latin Veggie pack (ordered prior to reading Animal, Vegetable, Miracle):

  • 6 Large Roma Tomatoes (Pink Color)
  • 4 pack Premium California Hass Avocados
  • 1 head Premium Fresh Green Cabbage
  • 2 lb. Premium Fresh Key Limes
  • 1 lb. Premium Fresh Jalapeno Peppers
  • 2 lb. Premium Fresh New Crop B Size Red Potatoes
  • 1 lb. Premium Fresh California Cello-Pack Carrots
  • 1 5 ct. Premium Fresh Garlic
  • 2 lb. Premium Fresh Large-Medium White Onions
  • 2 each Premium Fresh Chayote Squash
  • 4 each Premium Calabacita Squash
  • 1 each Premium Fresh Celery-Sleeve
  • 1 each Premium Sweet Red Seedless Watermelon
  • AFM May 2009 “Latin Flavors” Recipe Sheet

In the coming weeks, I will share my menu plan(s) using primarily the foods from the May delivery and will post on their quality once I use it all up.

May 29, 2009 Posted by | grocery shopping | | 2 Comments