Late Night Snack – Pretzels and Cheese Sauce

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While I work on my on-hand food inventory and cost, I’m also doing the fun part of this project, which is getting creative with what I have to make some yummy food!

The latest experiment was making Auntie Anne’s Pretzels from a kit I bought at Bed, Bath, and Beyond. For years, an Auntie Anne’s pretzel has been my favorite mall fare – a quick snack to refuel on shopping excursions. Plus with cheese being my favorite food, I would also get a packet of cheese sauce to go with the pretzel. Granted, that cheese sauce was more of a chemically processed cheese food that could survive nuclear holocaust and will probably be sitting in my system years after I am dead, but it really was a satisfying snack.

On my own, I make a good cheese sauce because I love Bechamel, cheese, mac and cheese, etc. Depending on my needs I am not as diligent in the classic mother sauce preparation as I was in my youth. I still love the whole pomp and circumstance of an onion cloute and straining the milk mixture before blending it with the roux. But tonight was about snack time and pantry depletion, so shortcuts happened and the results (in my opinion) were still quite scrumptious.

I followed the instructions that came with the baking mix. It was pretty easy to follow, but the process was definitely time consuming, as is any sort of bread baking. From when I started to when I was snacking was probably about an hour and a half to two hours, and it yields a hefty number of pretzels. Much of that time is active time, too. Other than the half hour you allow the dough to rest so the yeast can do its thing, you are working a lot and quickly. I made the mistake of wanting to make my cheese sauce while the pretzels were baking, but the baking time was short and active, and I do not have the counter space to work around that.

Overall lesson learned – making the pretzels at home was fun and cost saving, but DEFINITELY not convenient and time saving.

Here’s my adventure, followed by the cheese sauce recipe

CHEESE SAUCE

3 tablespoons butter
3 tablespoons flour
1 1/2 cups nonfat milk (can use any milk, nonfat is what I had on hand), ideally warmed to room temperature
3 cloves
1/2 teaspoon salt
dash each of nutmeg, white pepper, onion powder, Worchestershire sauce
1 teaspoon maple sugar (any natural sweetener works, again, what I had on hand and I love maple)
1 cup shredded cheese (I used Clothbound Cheddar and Landaff that were going to go bad if I didn’t use them)

  1. Over low heat, whisk the flour and butter together, cooking about 5 minutes until roux is blonde in color – do not overcook
  2. Slowly whisk in milk, continue to cook over low flame, whisking constantly. Mixture will thicken within a couple of minutes
  3. Add seasonings, cook about three more minutes to incorporate flavor. The sugar is used to balance out the saltiness of the cheeses
  4. Whisk in cheese and continue to stir until fully melted and incorporated. Sauce should be smooth and creamy, not stringy
  5. Serve immediately, but be sure to pick out the cloves so not to choke or get an intense hit of spice. Sauce can be cooled and reheated, but best to reheat over slow heat and mix in extra milk to prevent curdling
  6. Recipe yields about 2 cups of sauce, about 4 servings

RECIPE COST (for me based off my pantry items):
$9.85 for 10 pretzel servings and 4 sauce servings
$8, pretzel mix
$.40, butter
$.75, seasonings, sugar, flour
$.70, milk
$0, cheese (was from a gift basket)

Inventory

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I’m not feeling well today, so I’m not moving very fast. I have gotten through about 60% of my dry goods storage and have filled five pages in my journal. I still have baking goods, spices, and condiments to go through. This is a pretty eye-opening exercise, but I think I’m drained from it!

Oh crap, I have my freezer, too.

Oh well, this is why I described it as one of the phases of the project.

INTRODUCING….The Accidental Pantry Project

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The Accidental Pantry Project!!! This project is going to be more of a practice than a project, and it will take a few phases to really get it going. Bear with me because as I get my thoughts out, this may read a bit more stream of conscious than a regimented program.


MY FOOD ADDICTION

First things first…I have an addiction to food and food shopping. I have worked in some form of a food based business for nearly 19 years, and most recently I work for Whole Foods Market. One of my favorite things to do is to go to a store and just pore over everything in the aisles. I love seeing what is trendy, what is new, and getting inspiration for my next or future meals. I loved when business is a little slow and I can explore what was new and different. Through my obsession (and employee discount and knowledge of the best sales), I built quite the pantry. Translation – I am a borderline food hoarder. There is food in several different nooks and crannies throughout my condo. Continue reading