Showing posts with label $40 dinner party. Show all posts
Showing posts with label $40 dinner party. Show all posts

$40 Dinner Party - Chinese New Year

Chef Kim and I are back with our next $40 dinner party. As always, we are providing you with the menu, recipes, photos, and grocery list to host your own 3-course dinner party for 6 people, and everything can be purchased for under $40.
3 courses, 6 people, 40 dollars, no kidding!

This time, we've created a menu in celebration of Chinese New Year (January 31st). We had several things in mind that we wanted to make, and after hearing from a friend about her family's favourite dishes for Chinese New Year, we were ready to get cooking! (Thanks for the help, Chantal!)

Once we actually got in the kitchen, we realized that this menu has more food than any previous $40 Dinner Party....and guess what? It was the least expensive one yet! With lots of leftover ingredients to save for another day, this entire dinner party came to just $34.80!

Baked Sesame Wonton Chips

1 package of wonton wrappers
1 egg
1/4 C Sesame Seeds
Sea Salt

Cut wonton wrappers in half to make rectangles, as pictured. Lay in a single layer on a baking sheet. Whisk egg in a small bowl, and brush over wonton wrappers. Sprinkle with sesame seeds and sea salt. Bake at 350` for 10-15 minutes, or until golden brown. {Chef's Tip: These can be prepared the day before and stored in an air-tight container.}

Vegetable Spring Rolls

12 sheets of rice paper
1 C coleslaw mix
1 C bean sprouts
1 C grated carrots
1/4 C green onions
1/4 C frozen corn (optional)
1 can bamboo shoots, drained
2 cloves garlic, minced
1-inch knob ginger, grated
1/4 tsp salt
2 Tblsp soy sauce

Combine all ingredients (except rice paper) in a large bowl, and stir well to combine. Dampen rice paper, and allow to rest on a clean dry surface. Place approximately 1/3 C of filling on each piece of rice paper.

I talked Kim into giving you a demonstration of how to roll a spring roll:

Scallion Pancakes (from The Kitchn)

1 1/4 C flour
1/2 C warm water
1 bunch of scallions, finely chopped

Mix flour with water until it forms a smooth dough. Knead by folding the dough over and pressing down repeatedly. Do this until the dough is very smooth and elastic. Rub oil on the ball of dough, cover with plastic wrap, and let rest for 30 minutes.

Divide dough in to 2 equal portions. Oil the back of a large baking sheet. Roll dough into an extremely thin rectangle. Brush top of dough with oil, and sprinkle with green onions and salt. Beginning on the long edge, roll up tightly (as if you were making cinnamon buns).

Once fully rolled, coil the dough like a snail.

Roll coiled dough into a round, flat pancake. Repeat with remaining half of dough.

Lay the pancakes (one at a time) in an oiled pan over medium heat. Cook for 2-4 minutes per side, until golden brown. Cut into wedges to serve.

Szechuan Green Beans

1/2-3/4 Lbs Green Beans
1 T oil
2 dried chiles (Use 3 if you like it really spicy, or 1 if you are a little scared)
1 clove garlic, minced

Blanche green beans by cooking in boiling water for a couple of minutes, until they turn a bright green. Remove from boiling water and immediately plunge into a large bowl of cold water to stop them from cooking. Set aside.

Heat oil in a large pan, and add dried chiles. Stir together and let it pop. {Chef's Tip: Adding chiles to the oil first is infusing the oil, which will really increase the flavour of this dish.} Add green beans all at once. Stir constantly, warming the green beans and tossing with the flavoured oil. Add a pinch of salt and the minced garlic clove. Stir until very fragrant. Drizzle with a little sesame oil, and remove from heat. {Chef's Tip: Generally add sesame oil at the end of cooking. Heating sesame oil for too long can lose some of the trademark flavour.}

Sesame Chicken (Adapted from Budget Bytes)

3 boneless skinless chicken breasts, sliced into strips
1 can bamboo shoots, drained
1 C (+/-)  bean sprouts
1/2 C soy sauce
1/3 C water
1 1/2 Tblsp sesame oil
1/4 C brown sugar
1/4 C rice vinegar
3 cloves garlic, minced
3-inch knob (+/-) ginger, grated
1/3 C sesame seeds (plus more for serving)
2 Tblsp corn starch

Combine all ingredients for sauce in a small bowl and set aside.

Cook chicken for 3-4 minutes until fully white and starting to brown. Add bean sprouts and bamboo shoots. Stir to combine. Make a well in the centre of your pan, pushing the chicken and vegetable mixture towards the sides of the pan. Pour sauce mixture into the centre. Stir the sauce quickly until it thickens, then mix with remaining ingredients. Remove from heat. Serve sprinkled with additional sesame seeds

Vegetable Fried Rice 

1 egg
2 tsp soy sauce
1 tsp sesame oil
2 C grated carrot
2 C coleslaw mix
2 C bean sprouts
3 Tblsp oil, divided
2 1/2 C (+/-) cooked rice
1 clove garlic, minced
2-inch knob ginger, grated

Whisk egg, soy sauce, and sesame oil together. Set aside.

Heat 1 Tblsp oil in a large pan. Add carrots, bean sprouts, and coleslaw mix. Stir to warm and soften. Make a well in the centre of the pan, pushing all the vegetables towards the edges. Pour 1 Tblsp oil into the centre and top with rice. Stir the rice into the oil (without mixing in the vegetables) to warm and toast the rice. Add garlic and ginger, then stir all ingredients to combine. Make a well in the centre of the pan again, and add the egg mixture. Scramble egg. Once cooked, stir to combine with rest of the rice and vegetable mixture. {Chef's tip: Cilantro or Thai basil would be a great addition at the end of this preparation.}

Steamed Sponge Cake

4 eggs, divided
1 C sugar, divided
1/2 tsp vanilla
1 1/3 C flour
1/2 tsp baking powder

Whisk egg yolks with 1/4 c sugar. Set aside. Sift flour and baking powder together, and set aside.

Beat egg whites until frothy. Gradually add 3/4 C sugar and vanilla. Beat until very stiff. Fold egg yolks into whites. Fold flour mixture into egg mixture until combined. Pour into a lightly greased 8-inch square pan. Place the pan on a rack in a pot or wok of boiling water. The water should just reach the rack. Cover and steam for 30 minutes, or until firm. May be served hot or cold.  {Chef's tip: Since steaming a cake is not the most common method, why not prepare this dish in front of your guests and serve it warm? Share the experience of steaming the cake together.}

Grocery List
1 bag coleslaw mix (an easy way to ensure evenly shredded cabbage)
1 bag bean sprouts
1/2-3/4 Lbs green beans
1-3 dried chile peppers
2 bunches scallions
1 pkg wonton wrappers
1 pkg Rice Paper
Sesame seeds
2 cans bamboo shoots
Soy sauce
Rice vinegar
Sesame oil
3Lbs boneless skinless chicken breast

Pantry List
Baking powder
Frozen corn

$40 Dinner Party - July 2013

It's $40 Dinner Party Time again! I think everyone is really going to enjoy the new menu that Chef Kim Steele and I have put together for you. Each dish is approachable and semi-familiar, but with some great twists in flavour combinations. As always, we are providing you with the menu, recipes, photos, and grocery lists to host your own $40 3-course dinner party for 6 people.
3 courses, 6 people, 40 dollars, no kidding.

Ceci Bruschetta 
("Ceci" is Italian for "chickpea")

1 baguette
1 can chickpeas, drained and rinsed
1 Tblsp olive oil
1 Tblsp diced onion (or 1 shallot, if you have it)
2 cloves garlic, minced
1 tsp sugar
1 Tblsp balsamic vinegar (or apple cider vinegar, if you have it)
1 Tblsp basil, chopped 
1 Tblsp flat leaf parsley, chopped
12 black olives

Slice baguette in to 1/2-inch thick slices. Brush with olive oil, and place under broiler until toasted. Flip and toast the reverse side.

In a very hot pan, toss chickpeas with olive oil, diced onion, and minced garlic. As Chef Kim described; "Let it snap, crackle, and pop." Add sugar, vinegar, basil, parsley, and black olives. Stir to combine and cook for about 3 minutes. Mash some of the chickpeas with the back of a spoon to add additional texture.

Top toasted baguette with chickpea mixture. Garnish with basil, if desired.

Blistered Tomato & Basil Panzanella Salad 

1 baguette
1 pint grape tomatoes
1 zucchini
1/4 C (+/-) basil, chopped (or remainder of the bunch)
15 (+/-) Olives (or the remainder of the can)
1/4 to 1/3 C Olive Oil
1/4 to 1/3 C Balsamic vinegar

Cube baguette. Place in a single layer on a baking sheet. Toast at 350` until crispy, tossing once or twice. Place toasted bread in a large bowl.

In a very hot pan, add grape tomatoes with a little olive oil and sprinkle with salt. Toss in the pan for several minutes, until the skins are discoloured and start to split. Place hot tomatoes on top of bread in the bowl.
In the same hot pan, toss zucchini with a little olive oil and sprinkle with salt. Cool for 3-4 minutes until slightly softened. Place zucchini on top of tomatoes in the bowl.

Add basil and olives to bowl. Toss all ingredients with olive oil and balsamic vinegar. Allow to sit 1 hour at room temperature to allow bread to soak up olive oil and flavours. Garnish with parsley as desired.

If you would prefer to serve the salad warm, save one cooked item (ie the tomatoes) to prepare just before serving. Toss hot tomatoes with salad to warm the remaining ingredients.

Parmesan & Roasted Garlic Crusted Pork

6 pork chops
1 head of roasted garlic
3/4 C Parmesan cheese
1 egg, lightly beaten
3/4 C dried breadcrumbs

Mash roasted garlic with fork. Rub on both sides of pork chops. Pat Parmesan cheese on pork chops to coat each side, sticking to the roasted garlic. Dredge pork chop in egg, and coat in dried bread crumbs. Cook pork chops in a pan with a little olive oil over medium heat (if breadcrumbs sprinkled in the olive oil fizzle, the pan is hot enough to add the meat). Cook until both sides are browned, and the meat has an internal temperature of  150-160`. (If you have purchased a thicker cut of meat and the outside is browning and the internal temperature is still too low, place you pan in a 350` oven until the pork is cooked through.)

Rhubarb Curd & Almond Shortbread Bars
Adapted from Lara Ferroni

This recipe has an extra step. First you make a rhubarb puree, then you turn the puree into a rhubarb curd. It's not hard, it doesn't take much time, and it's SO worth it for the results!

4-5 C rhubarb
1/4-1/3 C water
2 C rhubarb puree (as prepared)
3/4 C sugar
8 egg yolks
1/8 tsp salt
4 Tblsp butter
1/2 C butter
3/4 C flour
1/3 C ground almonds
1/8 tsp salt
Whipped cream, if desired for serving

Place rhubarb in a medium pot, and add water. Cook over low to medium heat until the rhubarb softens completely. Puree in a food processor and strain.

Combine 2 cups of rhubarb puree, sugar, egg yolks, and salt in a small pot. Slowly bring to a boil, stirring constantly. Remove from heat, and whisk in butter to melt while the mixture is hot. Set aside.

Combine butter, flour, ground almonds, and salt. Mix on low until it resembles course crumbs, then increase speed of mixer and beat until it forms a soft dough. Press into greased 8-inch square pan. Prick all over with a fork. (Kim told me this was called "docking." You learn something new everyday!)

Bake crust at 350` for about 20 minutes until it is lightly golden.

Pour the curd on to the cooked crust. Smooth top with a knife or spatula. Chill until set (about 6-8 hours) before serving. Serve with whipped cream, if desired. (And we added some raspberries to our plates for some more beautiful colour)

Grocery List
1 bunch flat leaf parsley
2 heads garlic
1 onion
1 pint grape tomatoes
1 zucchini
1 bunch basil
1 lb. rhubarb
2 baguettes
Dried breadcrumbs
1 can chickpeas
1 can black olives
Ground almonds
Parmesan cheese
6 Porkchops
9 Eggs

Pantry Needs
Olive Oil
Balsamic Vinegar

I am linking this post with #thisisbliss because I love cooking and entertaining, and a delicious budget friendly meal is bliss for me!

$40 Dinner Party: Versatile Seafood

It's time for another $40 dinner party! Chef Kim Steele of East Coast Bistro and I have teamed up to bring you another great 3 course dinner for 6 that you can make for under $40. 

A theme in this dinner party is our encouragement to use what you have (or what is on sale) and alter these recipes to suit. As Chef Michael Smith says: "A recipe is merely words on paper; a guideline, a starting point from which to improvise." These seafood packets are so versatile - use whatever seafood is fresh, tickles your fancy, or is on special the day you are shopping. If you don't like zucchini, leave it out. If you love peppers, put more in. You really can't go wrong as your play with the recipe and make it your own. 

Recipes (Printer-friendly recipes can be viewed here)

Spicy Steamed Mussels with Lemongrass

1 Tblsp olive oil
1 stalk lemongrass, thinly sliced
1 T Thai green chilli, diced (or more, if you like it hot!)
Small handful of red pepper, thinly sliced
1/2 C coconut milk
1/2 C water

In a large pot, sauté lemon grass, green chilli, and red pepper in olive oil until softened and very fragrant. Add garlic, and continue cooking for another minute. Add coconut milk and water. Bring to a boil, and simmer for 3-5 minutes. Add mussels and cover pot. Cook on high for about 5-7 minutes to steam mussels. Remove from heat. Discard any shells that did not open. Serve mussels in their shells, garnished with fresh cilantro and a little of the cooking broth.

Seafood and Vegetables En Papillote

1 Tblsp olive oil
4 green onions, whites and greens separated
2 Tblsp Thai green chilli, diced
2 tsp cumin
1 1/2 tsp curry powder
1 1/2 C coconut milk
1/2 C cilantro, chopped
1 zucchini, thinly sliced into rounds
1 handful of snow peas
12 (+/-) mini corn
1 small bok choy, shredded
1/2 red pepper, thinly sliced
3 C of a variety of bite-sized cut seafood (We used salmon, salad scallops, and hake here)

Sauté whites of green onions and green chilli in a small pot until softened. Add cumin and curry powder, and stir to coat. Add coconut milk, and bring to a boil. Reduce to a simmer and add cilantro. Cook until fragrant, colourful, and slightly thickened (about 3-5 minutes). Season with salt and pepper to taste. Set aside.

Cut 6 generous portions of aluminum foil and parchment, about 18 inches each. Lay parchment on top of aluminum foil. In the center of each piece of parchment, arrange a variety of each vegetable. Over the vegetables, arrange seafood. (Ideally, you want about 1 C vegetables and 1/2 C seafood per package.) Sprinkle with greens of green onions

Drizzle about 2 Tblsp of sauce over seafood and vegetables in each packet. Fold parchment over the center from each side, and from top to bottom to create a parcel. Similarly fold aluminum foil and pinch to create a seal. You don't want to wrap these  too  tightly, as you want to leave space for steam to do the cooking. Place on a preheated grill over medium heat (or, alternatively, a 425` oven) for about 15 minutes. 

While packets cook, prepare rice as directed. Serve cooked seafood and vegetables over rice, drizzling with sauce as desired. 

What a colourful array of vegetables! But do you notice all the different shapes and sizes? These packets will cook for 15 minutes to cook the fish, so cut each vegetable so as to have it cook in the same amount of time.  

It doesn't need to be orderly...just get it all in there, and spoon a couple of tablespoons of sauce on top.

Contents of packet served over rice

Grilled Pineapple with Vanilla Ice Cream

1 Pineapple
3 Tblsp honey
1 lime, juiced
1/2 tsp cinnamon
Vanilla ice cream

Peel and core pineapple. Cut in to 12 wedges. Combine honey, lime juice, and cinnamon. (This can be made easier by slightly warming the honey.) Brush over wedges of pineapple. Lightly spray hot grill with non-stick spray or brush with a little oil. Place pineapple wedges on grill, and cook for 3-4 minutes per side for a combined total of about 12 minutes. Pineapple should look as though it is beginning to dry out, but be careful not to burn or overcook. Brush with additional honey glaze if desired, and serve hot with vanilla ice cream.

If you are not a fan of pineapple, this recipe would work equally well with peaches. Simply halve peaches, and remove the pit. Cut in to wedges. Grill on all sides until tender.Grilling melon or pears could would well too. Experiment with whatever you have on hand, whatever is fresh, or whatever is on sale.

Grocery List (Printer-friendly grocery list can be viewed here)
1 Zucchini
1 Red pepper
1 bunch cilantro
Handful of snow peas
1 red pepper
1 Thai green chili
1 bunch of green onions
1 small bok choy
1 stalk lemongrass
1 pineapple
1 lime
1 can baby corn
1 can coconut milk
Jasmine rice
Vanilla ice cream
2Lbs (900g) Mussels
Variety of seafood of your choosing - salmon, a white fish, scallops, shrimp... You could even purchase what is sold as "chowder mix"

Pantry Needs
Olive oil
Curry powder
Salt & pepper
Aluminum foil
Parchment paper

I'm linking this up with What's Cooking with Ruthie's Super Saturday Show & Tell, and Thirty Handmade Days Linky Party!

$40 Dinner Party - First Edition

I love to entertain, but I always try to do it while keeping my budget in check.

What do you think about a dinner party for 6 for $40? 

I'm teaming up with Chef Kim Steele, owner of East Coast Bistro in Saint John, to bring you a monthly feature where we'll present you with everything you need to host your own $40 dinner party. Dinner for six for $40?  Less than $7 per person? I doubt you could take 7 people through a drive-thru for that! Each month, we'll bring you a new menu, grocery list, recipes, and photos. Get ready to have fun in the kitchen and entertain your friends at home, elegantly and on a budget.

We're kicking off this new feature with a 3-course Mexican-inspired dinner party, perfectly suited for Cinco de Mayo this coming weekend. 

I've walked the aisles, and everything on our grocery list can be purchased for under $40 (at the time of writing - some items are currently on sale). Check your fridge, freezer, and cupboards before you go shopping - you may already have several items on hand! We assume that you have a few basics already in your pantry (as seen in the pantry needs list), but double-check that list before you go shopping. I've noted a couple items that I suggest you buy at Bulk Barn. When I am trying a new recipe with new ingredients, I often pick up just the amount required at Bulk Barn to cut costs. In this case, I bought the corn flour, cornmeal, and chipotle powder for just $1.18.

Without further ado, here's our Mexican-Inspired $40 Dinner Party.
(A printer-friendly version of all recipes can be viewed here)

Ablodigas Soup
1 Lb ground beef
1 egg
1/3 C uncooked white rice
1/4 C fresh cilantro, chopped fine
1/4 C fresh parsley, chopped fine
1 tsp salt
1/8 tsp cinnamon
1/8 tsp all spice
1 tsp cumin
1/2 tsp pepper
2 carrots, peeled and chopped
1 onion, chopped fine
1 clove of garlic, diced
3 Qt (2.8L) beef stock (could substitute chicken or vegetable stock, if desired)
1/2 C tomato sauce
1 C frozen corn

To begin, first make the meat balls. Combine ground beef and egg with your hands. Mix in uncooked rice, then add all the herbs and spices. Mix with your hands to combine. Roll in to 1/4 inch meat balls, and set aside.

Saute onions, garlic, and carrots in a little olive oil until softened, about 5 minutes. Add stock and tomato sauce. Bring to a boil, then reduce heat to simmer. Add meat balls one at a time to the simmering soup. Let simmer for about 30 minutes. Add frozen corn and simmer for another 5 minutes. Serve hot, garnished with cilantro.

This soup can be made entirely in advance (even the day before) and reheated before serving.

Cornbr ead  
1/2 C corn flour
1/2 C all-purpose flour
1/2 tsp salt
4 tsp baking powder
2 Tblsp sugar
1 C cornmeal
1 C buttermilk (1 Tblsp lemon juice or vinegar, and enough milk to make 1 C. Let stand several minutes)
2 eggs
2 Tblsp butter, melted
1/4 frozen corn

Toss frozen corn in a hot pan with a little olive oil and salt, if desired. Toast for about 3 minutes, until brighter in colour. Set aside.

Sift  flours, salt, and baking powder together. Stir in sugar and corn meal. In another bowl, combine buttermilk, eggs, and melted butter. Make a well in the center of the dry ingredients, and pour in the wet ingredients. Stir to combine. Spoon into a greased 8-inch pan. Sprinkle toasted corn on top. Bake at 375` for 20-25 minutes. Serve hot, or reheat before serving.

Calabacitas Layered Salad
2 sweet potatoes, peeled and sliced lengthwise into 1/4-inch thick slices and roasted (as outlined below)
2 pints grape tomatoes, blistered (as outlined below)
1 can black beans, drained and rinsed
1 C frozen corn, toasted (as outlined below)
2 avocados, halved lengthwise and cut in to long thin slices

Rub sliced sweet potato with a little olive oil and salt. Roast in a 375` oven for about 30 minutes. Chop, and set aside.

In a very hot pan, add a drizzle of olive oil and grape tomatoes. Sprinkle lightly with salt, if desired. Toss in the pan for several minutes, until the skins are discoloured and start to split. Set aside.

In a hot pan (you could do this immediately following the tomatoes), add frozen corn and a little salt, if desired. Toss in the pan for several minutes until toasted and brighter in colour.

All of the vegetables for this salad can be prepared in advance (even the day before) and assembled in layers on a platter before serving. Place the black beans to fill the bottom of the serving dish, top with roasted sweet potato, blistered tomatoes, toasted corn, and sliced avocados. Serve family style, garnished with lime. Guests may dress their salads at the table with the vinaigrette prepared during the making of the shrimp. This salad is delicious served hot or cold.

Honey Chipotle Lime Shrimp
340g bag of peeled and deveined shrimp (thawed)
6 Tblsp olive oil
Zest of 2 limes
Juice of 2 limes
1 tsp honey
3/4 tsp chipotle powder

Combine olive oil, zest, juice, and chipotle powder. Remove about 1/3 of the mixture and set aside. Toss the remaining mixture with shrimp. Saute in a piping hot pan until shrimp is no longer cooked, about 1 minute per side.

*Take remaining 1/3 of olive oil mixture. Add another couple of tablespoons of olive oil and salt to taste. This will serve as the dressing for the calabacitas layered salad.

Tres Leche Cake 
(from Marcela Valladolid)

(If this preparing this dinner party has been a stretch for you and you want to cut yourself a break on dessert, you can prepare a yellow cake mix as directed here in lieu of baking the cake below. We're not saying it will be the same...but everybody likes having options, right?)

1 1/2 C flour
1 tsp baking powder
4 eggs, separated
1 1/2 C sugar
1/2 C milk
1 can sweetened condensed milk
1 can evaporated milk
2 C whipping cream, divided
1 Tblsp sugar
1/2 tsp cinnamon

Combine flour and baking powder, and set aside.

Using a mixer, whip egg whites until frothy. While mixer is running, gradually add sugar until soft peaks form. Beat in egg yolks one at a time until well blended. Alternate adding flour mixture and milk to the egg mixture, beginning and ending with flour.

Pour batter into a greased 8-inch cake pan. Bake at 350` for about 30 minutes until cake tests done. Cool for about 10 minutes before inverting onto a large platter with a lip. Poke the cake all over with a fork or skewer  Combine the sweetened condensed milk, evaporated milk, and 1 C whipping cream. Slowly pour the milk mixture over the cake, gradually, allowing it time to soak into the cake before adding more. (I find it easiest to do this with a ladle, so I can easily control where it goes and can direct it to the drier parts of the cake)

Store in the refrigerator until ready to serve. Before serving, beat remaining 1 C whipping cream with 1Tblsp of sugar until soft peaks form. Top cake with whipped cream and sprinkle with cinnamon before serving. (If you would prefer to prepare completely in advance, stabilize the whipped cream by adding 2 Tblsp icing sugar to it before whipping. Top cake as desired and sprinkle with cinnamon. Store in refrigerator until serving.)

There you have it - A lovely 3-course dinner for 6 for $40...and I bet you'll even have leftovers!
Chef Kim and I would love to get your feedback on what you'd like to see in future $40 Dinner Party posts, and we'd love to hear (and see pictures) of how you make out with these recipes! 

Grocery List
1 large onion
2 carrots
fresh parsley
fresh cilantro
3 limes
2 sweet potatoes
2 pints of grape tomatoes
2 avocados
1 Lb ground beef
340g bag of frozen shrimp
8 eggs
500ml whipping cream
1 bag of frozen corn
1 Qt (2.8L) stock
1/2 C (125 ml) tomato sauce
1 can evaporated milk
1 can sweetened condensed milk
1 can black beans
1/2 C corn flour - I recommend buying just the amount needed (1/2 cup) Bulk Barn
Corn meal  - I recommend buying just the amount needed (1 cup) Bulk Barn
3/4 tsp chipotle powder  - I recommend buying a small amount at Bulk Barn as this isn't a commonly used spice

Pantry Needs
white rice
baking powder
olive oil
all spice


*Any spices you don't already have on hand can be purchased in small quantities for very little money at Bulk Barn. Similarly, if you don't have the other dry pantry ingredients (rice, flour, baking powder, etc), consider purchasing just the quantity you need at Bulk Barn to cut costs.