Some people are so used to buying and eating store bought prepared food, that to them homemade seems to taste inadequate. It doesn't taste as rich - because its not full of fat and excess calories that homemade versions don't have which makes homemade or made from scratch taste inadequate - for some, at first. For some foods, yes, it takes retraining your taste buds - because you've taken for granted the store-bought version and never felt the need to make that certain something from scratch.
It wasn't so long ago that store bought was considered inadequate and 'Not fit to have in the house.' When I heard this, it inspired me. Over so many years we've grown accustomed to advertising and its become a part of our lives, the junk food, the processed food and fast food. A constant reminder that these places and products are always there for us to buy, buy, buy. Ingrained in our every being over years that our time is so taken up that cooking would just be another household chore and the rewards to that are just a dirty kitchen. Taking the meaning out of life. Zapping us out of a meaningful, calming activity that we really do need. It's these kinds of everyday activities, when done well bring us a higher quality of life.
To eat simply, there is some training that needs to happen - taste bud training.
If you can begin home cooking by making dishes with only three to five ingredients; dishes where you can taste each individual ingredient - you will begin to appreciate the individual flavors, tasting each one and then tasting all of them together. You'll realize the quality in the ingredients when you reset your taste buds to taste each ingredient for what it is. You'll realize that processed foods are not real foods...and not fit to have in the house.
New Home Economics Cooking 101! Real cooking is healthy, economical and...Empowering!
Tuesday, January 31, 2012
Monday, January 30, 2012
Week 2
Every adversity, every failure, and every heartache, carries with it the Seed of an equivalent or greater Benefit.
~Napoleon Hill
Yesterday was the start of Week 2.
I have to remind myself of the above quote, to keep my situation in positive perspective. I went to the market this morning, I did not need to get a lot. I still have a lot of dried beans and grains. This is due to the fact that I took Chris to Winco and at that time I stocked up. However, at that time I hadn't planned on being unemployed or for that matter posting $30 a week for 52 weeks, it's just been instinct for me stock up when I can. Today I spent $13.93.
Green beans .76
Oatmeal 1.24
Cheese 2.79
Half and half 1.29
Milk 1.99
Yeast 3pk 2.49
Bananas 1.09
Pasta 1lb 1.49
Subtotal 13.14
Tax .79
Total 13.93
The green beans were fresh and on sale; the oatmeal is in bulk and will last about 10 days. The yeast will make 3 loaves of bread. I could've bought more, but really, I have a lot and I'm watching every dollar.
I still have some food left from last week; eggs and broccoli, and half of the spaghetti squash. I made a pumpkin bread yesterday from pumpkin I saved from the last time I made it. Not difficult and I'm not going hungry, and believe me - I can eat. Yes, meals need to be planned. But that is what real food is all about - good things take time. Good food takes time and it's a priority. I don't need to go around thinking or worrying about it. If I've taken care of it, it's there for me.
~Napoleon Hill
Yesterday was the start of Week 2.
I have to remind myself of the above quote, to keep my situation in positive perspective. I went to the market this morning, I did not need to get a lot. I still have a lot of dried beans and grains. This is due to the fact that I took Chris to Winco and at that time I stocked up. However, at that time I hadn't planned on being unemployed or for that matter posting $30 a week for 52 weeks, it's just been instinct for me stock up when I can. Today I spent $13.93.
Green beans .76
Oatmeal 1.24
Cheese 2.79
Half and half 1.29
Milk 1.99
Yeast 3pk 2.49
Bananas 1.09
Pasta 1lb 1.49
Subtotal 13.14
Tax .79
Total 13.93
The green beans were fresh and on sale; the oatmeal is in bulk and will last about 10 days. The yeast will make 3 loaves of bread. I could've bought more, but really, I have a lot and I'm watching every dollar.
I still have some food left from last week; eggs and broccoli, and half of the spaghetti squash. I made a pumpkin bread yesterday from pumpkin I saved from the last time I made it. Not difficult and I'm not going hungry, and believe me - I can eat. Yes, meals need to be planned. But that is what real food is all about - good things take time. Good food takes time and it's a priority. I don't need to go around thinking or worrying about it. If I've taken care of it, it's there for me.
Saturday, January 28, 2012
What's For Dinner?
Angel Hair Pasta with Kale, Mushrooms, Garlic and Bacon
Yes, I'm on a budget. In more ways than one.
And who was it that was having a hard time eating on $30 a week? I'm eating very well, thank-you. It's only been a week and I've only gone to the market once - spent only $12 - as I still have lots of food in my pantry. And I'm not going hungry. This is something I've been through before; budgeting well and being resourceful. This is not a test in self-reliance for me, I have had lots of practice, which is why I am so confident eating on $30 a week is not a tragedy.
I'm living a real story along with my $30 a Week project. Hopefully, not for long. If anyone knows of a job, I really need one.
With self-reliance comes opportunity and I know that from the bottom of my heart.
Friday, January 27, 2012
For the Love of Coconut Oil
Coconut oil has benefits beyond cooking, and I love many of them: make-up remover, moisturizer, cuticle softener, hair frizzies and after shaving. I use it for reasons other than cooking on a daily basis and it does not leave a greasy feeling once it has been absorbed. It is one of the healthiest things you can put on your skin.
I, also, use it in food all the time. Though it is a pricey item, it is well worth it as a jar of it will last for at least six months. It's a great replacement for butter, which I do love, but coconut oil is much healthier. I eat it on toast, put a teaspoon in my oatmeal, and put it on vegetables the same way I would butter - and I love it. Use it as a replacement for butter and oil in recipes - as an equal amount. It's, also, great to use for popcorn - replace the butter and oil, it's delicious.
The health benefits go on: it's great for memory loss, it is rich in lauric acid - known for being anti-viral, antibacterial and anti-fungal. Also, it has been known to increase the metabolism to lose weight.
Pricey, but well worth every cent. I will need to buy some soon, and I'll just figure it into my budget - don't think there will be any problem doing this.
I, also, use it in food all the time. Though it is a pricey item, it is well worth it as a jar of it will last for at least six months. It's a great replacement for butter, which I do love, but coconut oil is much healthier. I eat it on toast, put a teaspoon in my oatmeal, and put it on vegetables the same way I would butter - and I love it. Use it as a replacement for butter and oil in recipes - as an equal amount. It's, also, great to use for popcorn - replace the butter and oil, it's delicious.
The health benefits go on: it's great for memory loss, it is rich in lauric acid - known for being anti-viral, antibacterial and anti-fungal. Also, it has been known to increase the metabolism to lose weight.
Pricey, but well worth every cent. I will need to buy some soon, and I'll just figure it into my budget - don't think there will be any problem doing this.
User Friendly Drinking
I'm a Cuppow Fan!
If you've read my blog, you know I have this jar fetish thing going on. I collect them from thrift shops, sterilize them, of course, and use them for all kind of things. I love to store all my dry goods in them. And...I love to drink out of them.
This Cuppow thing has me incredibly excited! I've been trying to concoct my own for years. Taking a drink in the car is pretty much impossible. I am so excited, I can't wait. I do think they are a bit pricey - but they are eco-friendly so that's a plus. It would be nice to be able to get them in quantity, as I would like to buy more than one. The plastic jar caps come in a box of 8, it would be nice to buy them like that.
I'm thrilled and can't wait! But we need some kind of sleeve or jar cozy for hot drinks - something cool looking and easy to make yourself...any ideas?
www.cuppow.com
Wednesday, January 25, 2012
Ate Like A Pig
I love to cook as healthy as possible. I don't even really try. It's when I bake that I have to be concerned. Today I cooked and ate, it was like I had eating on my mind all day, What's next!? What's next!? And I delivered. Breakfast was nothing special, oatmeal, coffee. Lunch was curried egg salad, mmmm. Dinner was...spaghetti squash, homemade bread, homemade black bean chili (no meat). I am out of butter and have some coconut oil, which I love, so I used that on my bread and squash. I'm stuffed and I have plenty to last the next few days. I may have to freeze some of the chili, as I have a tendency to get tired of something after a few days. All of this was very economical, fits perfectly into my budget - of not much - and is healthy and filling food.
***The bulk section is the way to go. You can buy a variety of foods in less quantity and certain foods like flours, grains and beans in larger quantity, if you need to. By buying a variety of food in less quantity can make your meals more interesting, which really does help keep life interesting, because, as the saying goes, Variety is the spice of life. Food doesn't have to be boring when you're on a budget.
***The bulk section is the way to go. You can buy a variety of foods in less quantity and certain foods like flours, grains and beans in larger quantity, if you need to. By buying a variety of food in less quantity can make your meals more interesting, which really does help keep life interesting, because, as the saying goes, Variety is the spice of life. Food doesn't have to be boring when you're on a budget.
The Little Green Apple Factor
With all of the talk about Paula's (yes, by the way, we are on a first name basis) type2 diabetes and the fact that she withheld the information since she found out in 2008, only coming out due to the fact that she is sponsoring a diabetes drug. She has been met with a lot of criticism and a lot of her fellow chefs are not speaking, probably due to the fact if you don't have anything good to say, don't say anything at all. It's a tough one. She is one of the most likeable celebrity chefs out there, and I have gotten several ideas from her. However, unlike, Giada and Ina, whose recipes I have used to take off on my own, I have watched Paula more for the entertainment factor, and the fact that she seems like family. She is likeable, you gotta give her that. But there is that whisper saying something like greedy that seems to have darkened her sunny, southern disposition. It's a shame. I've been saying for a while now: Cooking Is Not A Spectator Sport; it is something we all need to be involved in and make as a priority, not an after-thought when we're starving. It's up to us to weed out the entertaining, over-indulgent chefs with shows. Home cooking is a very real and powerful action, and when it comes down to it, its in our hands.
There are a lot of women out there just like Paula, in many, many ways, and they have a tendency to overindulge their loved ones. Paula's fans became her family and she loved each and every one of us. Maternally, her instinct was to show overindulgence in a showy way. It was sort of her way of loving us back. Just like a grandmother does to her grandchildren; over cook, over display of affection. Her behavior is not just a southern thing. In real life, however, it's kept for special times and celebrations. For Paula, every day had become a special celebration with her new family: her fans. And she wanted to treat them as if they were really coming to her home for some sort of annual picnic, only the annual picnic became every show.
It is interesting about the sponsorship and the timeliness of it, for that I guess, she just didn't know any better. But I'm sure this woman loves her fans like family, you can't knock her for that, you just can't.
There are a lot of women out there just like Paula, in many, many ways, and they have a tendency to overindulge their loved ones. Paula's fans became her family and she loved each and every one of us. Maternally, her instinct was to show overindulgence in a showy way. It was sort of her way of loving us back. Just like a grandmother does to her grandchildren; over cook, over display of affection. Her behavior is not just a southern thing. In real life, however, it's kept for special times and celebrations. For Paula, every day had become a special celebration with her new family: her fans. And she wanted to treat them as if they were really coming to her home for some sort of annual picnic, only the annual picnic became every show.
It is interesting about the sponsorship and the timeliness of it, for that I guess, she just didn't know any better. But I'm sure this woman loves her fans like family, you can't knock her for that, you just can't.
Monday, January 23, 2012
Week 1
Put your money where your mouth is.
Fresh is best when it comes to fruits and vegetables - obviously. Of course, the weather here is 30 degrees today, so the fruits and vegetables I just bought aren't from around here.
My List goes like this:
Frozen Peas 1.49
Dozen Eggs 1.99
Mushrooms 2.19
Kale 2.29
Broccoli 1.85
Bananas .76
Onions .26
Spaghetti Squash 1.88
Subtotal $11.78
Tax .71
Total $12.49
Like I said, I have lots of beans, legumes and grains. There's leftover chicken and cornbread for dinner.Some kale - I am on a kale kick right now, it's my favorite thing to eat. I ate chocolate cake for breakfast so I'll make up for it with a healthy dinner.
The Coffee Issue: I love coffee, and I love tea. It's been my habit to switch back and forth here and there throughout the year. Here's the thing, in August, I sold some tires/wheels to someone I was working for and this person hasn't paid me. This person owns a coffee shop where I no longer work, and I have been receiving coffee and snow plows as payments. I know, I'm having money issues and this person owes me money, I don't even want to begin to go into this. The issue is this: How do I handle this with my $30 a week project? So far, I have not received but $15 worth of coffee. This is usually the issue people have when they have a small budget - Coffee. I worked for this person and did have free coffee for six months, so I didn't spend much on coffee until just recently. Maybe, I'll switch back to tea when this bag is gone. I have 15 ounces, exactly. I do know, most definitely, that I'll use up everything I have, coffee and tea, before I buy any more of either one.
Fresh is best when it comes to fruits and vegetables - obviously. Of course, the weather here is 30 degrees today, so the fruits and vegetables I just bought aren't from around here.
My List goes like this:
Frozen Peas 1.49
Dozen Eggs 1.99
Mushrooms 2.19
Kale 2.29
Broccoli 1.85
Bananas .76
Onions .26
Spaghetti Squash 1.88
Subtotal $11.78
Tax .71
Total $12.49
Like I said, I have lots of beans, legumes and grains. There's leftover chicken and cornbread for dinner.Some kale - I am on a kale kick right now, it's my favorite thing to eat. I ate chocolate cake for breakfast so I'll make up for it with a healthy dinner.
The Coffee Issue: I love coffee, and I love tea. It's been my habit to switch back and forth here and there throughout the year. Here's the thing, in August, I sold some tires/wheels to someone I was working for and this person hasn't paid me. This person owns a coffee shop where I no longer work, and I have been receiving coffee and snow plows as payments. I know, I'm having money issues and this person owes me money, I don't even want to begin to go into this. The issue is this: How do I handle this with my $30 a week project? So far, I have not received but $15 worth of coffee. This is usually the issue people have when they have a small budget - Coffee. I worked for this person and did have free coffee for six months, so I didn't spend much on coffee until just recently. Maybe, I'll switch back to tea when this bag is gone. I have 15 ounces, exactly. I do know, most definitely, that I'll use up everything I have, coffee and tea, before I buy any more of either one.
Sunday, January 22, 2012
Starting It Off Right
I love cherry pie. I love it so much, that one year my sister brought it as my cake to the restaurant where we celebrated my birthday. I think I remember being slightly shocked that she actually brought it as my birthday cake. I did like it. What's not to like about cherry pie?
And then there's chocolate cake. And then there's my new obsession: chocolate cake with cream cheese frosting. This is beyond, beyond good; it's all you could ever want in a cake. Rich, moist chocolate cake with just the right amount of frosting you can eat from the bowl. In other words the frosting you really, really like, because most frostings you just don't enjoy quite as much as cream cheese frosting. I have hoarded this frosting in my frig after decorating a birthday cake, just so, you know, I can take spoonfuls of it straight to my mouth or try it on something you wouldn't dare eat in front of anyone else.
One of my favorite sites for recipes is allrecipes.com. This is because you can enter in servings and the recipe will be adjusted to make just that amount. Obviously, I don't need 24 servings of chocolate cake...I wish I could come up with a good reason to make a big cake, but...So I changed the serving size to 6 and ended up with a perfectly sized cake - for me - with frosting. This recipe is from allrecipes.com, tweaked slightly by me.
Chocolate Cake For One
Dry Ingredients
1/2 cup white sugar
1/4 cup all purpose flour, plus 2 tablespoons
3 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup boiling water
Wet Ingredients
1 egg
1/4 cup whole milk or vanilla yogurt
2 tablespoons vegetable oil
1/2 teaspoon vanilla
Preheat oven to 350 degrees. Prepare a small pan with cooking oil (or spray) and dust well with flour.
Mix all dry ingredients with a whisk in a medium sized bowl. Mix wet ingredients in a small bowl or measuring cup. Pour the boiling water into the dry ingredients and whisk. Pour in wet ingredients. Whisk for a few minutes. Mixture is very thin. Pour batter into prepared pan and bake for approx. 15-20 minutes. Make sure you watch the cake after about 15 minutes, as my oven is a sad story, mine had to bake for 30.
Cream Cheese Frosting
4oz. cream cheese, at room temperature
3 tablespoons butter, at room temperature
1/4 teaspoon vanilla
1 teaspoon milk
2/3 cup powdered sugar
Put all ingredients into a bowl, whisking in powdered sugar gradually. Whisk well until smooth. You can add enough milk for the frosting to be pourable. If you pour into the center of a round cake or around a small bundt cake it's very pretty. Chill the cake, or at least try to, before you cut into it. Good luck with that~
One bite for me...Two bites for me...Three bites for me...It's all mine and I'm pretty happy about that!
I am pretty sure this cake won't be around tomorrow; may as well start the year off right!
For those of you interested, this is day one of week one of my 52 weeks at $30 a week. All of these ingredients I already had.
And then there's chocolate cake. And then there's my new obsession: chocolate cake with cream cheese frosting. This is beyond, beyond good; it's all you could ever want in a cake. Rich, moist chocolate cake with just the right amount of frosting you can eat from the bowl. In other words the frosting you really, really like, because most frostings you just don't enjoy quite as much as cream cheese frosting. I have hoarded this frosting in my frig after decorating a birthday cake, just so, you know, I can take spoonfuls of it straight to my mouth or try it on something you wouldn't dare eat in front of anyone else.
One of my favorite sites for recipes is allrecipes.com. This is because you can enter in servings and the recipe will be adjusted to make just that amount. Obviously, I don't need 24 servings of chocolate cake...I wish I could come up with a good reason to make a big cake, but...So I changed the serving size to 6 and ended up with a perfectly sized cake - for me - with frosting. This recipe is from allrecipes.com, tweaked slightly by me.
Chocolate Cake For One
Dry Ingredients
1/2 cup white sugar
1/4 cup all purpose flour, plus 2 tablespoons
3 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup boiling water
Wet Ingredients
1 egg
1/4 cup whole milk or vanilla yogurt
2 tablespoons vegetable oil
1/2 teaspoon vanilla
Preheat oven to 350 degrees. Prepare a small pan with cooking oil (or spray) and dust well with flour.
Mix all dry ingredients with a whisk in a medium sized bowl. Mix wet ingredients in a small bowl or measuring cup. Pour the boiling water into the dry ingredients and whisk. Pour in wet ingredients. Whisk for a few minutes. Mixture is very thin. Pour batter into prepared pan and bake for approx. 15-20 minutes. Make sure you watch the cake after about 15 minutes, as my oven is a sad story, mine had to bake for 30.
Cream Cheese Frosting
4oz. cream cheese, at room temperature
3 tablespoons butter, at room temperature
1/4 teaspoon vanilla
1 teaspoon milk
2/3 cup powdered sugar
Put all ingredients into a bowl, whisking in powdered sugar gradually. Whisk well until smooth. You can add enough milk for the frosting to be pourable. If you pour into the center of a round cake or around a small bundt cake it's very pretty. Chill the cake, or at least try to, before you cut into it. Good luck with that~
One bite for me...Two bites for me...Three bites for me...It's all mine and I'm pretty happy about that!
I am pretty sure this cake won't be around tomorrow; may as well start the year off right!
For those of you interested, this is day one of week one of my 52 weeks at $30 a week. All of these ingredients I already had.
Saturday, January 21, 2012
Winter, Snow and Me
Winter lies too long in country towns; hangs on until it is stale and shabby, old and sullen.
Willa Cather
It is winter, after all. It has snowed quite a bit since Wednesday. Last night it snowed about 8 inches. I figured I'd have no problems getting out of my drive-way but, you see, I did not bank on the berm the snow plow left at the end of my driveway. I hit it and my wheels got stuck, along with the underbelly of my car. It took 3 strong guys to get me out, with 2 shovels and a bunch of cat litter. Oh, and this happened after I spent half an hour trying to do it myself. All I wanted to do was go to the post office and the market. I went to the post office. Forget about the market, I told myself. I just wanted to be home. At 6AM, when I woke up and decided I'd make coffee and read, I found out the power was off. Lovely.
Ah, winter. What can I say, I'm over it. For me it goes old and stale after a month or so; the novelty wears off the minute I see the heating bill.
I'd wanted to go to the market to get some fruit and vegetables. But it can wait. For one person, I have some pretty full cupboards. In a day or so, I may buy $5 worth of fresh produce and that will be plenty. I have three chicken breasts slow cooking in the crockpot, cost $4.15.
This morning, I made cornbread. Cornbread with coffee - delicious. Besides the power going off, I had a really good morning, I should never have left the house.
Willa Cather
It is winter, after all. It has snowed quite a bit since Wednesday. Last night it snowed about 8 inches. I figured I'd have no problems getting out of my drive-way but, you see, I did not bank on the berm the snow plow left at the end of my driveway. I hit it and my wheels got stuck, along with the underbelly of my car. It took 3 strong guys to get me out, with 2 shovels and a bunch of cat litter. Oh, and this happened after I spent half an hour trying to do it myself. All I wanted to do was go to the post office and the market. I went to the post office. Forget about the market, I told myself. I just wanted to be home. At 6AM, when I woke up and decided I'd make coffee and read, I found out the power was off. Lovely.
Ah, winter. What can I say, I'm over it. For me it goes old and stale after a month or so; the novelty wears off the minute I see the heating bill.
I'd wanted to go to the market to get some fruit and vegetables. But it can wait. For one person, I have some pretty full cupboards. In a day or so, I may buy $5 worth of fresh produce and that will be plenty. I have three chicken breasts slow cooking in the crockpot, cost $4.15.
This morning, I made cornbread. Cornbread with coffee - delicious. Besides the power going off, I had a really good morning, I should never have left the house.
Bring Your Lunch From Home
According to an article posted today on the Huffington Post, American spend $1,000 a year on coffee and $2,000 a year on lunch. Personally, I think buying lunch at work is a waste of money. I have expenses and a life, I don't want to spend money unnecesarily on food; I want to be prepared. And because I absolutely know, at around 12 noon I am going to be very hungry, I pack a pretty good lunch for myself. Being prepared is the key.
I like hard boiled eggs, meat patties, veggies, salads, burritos of leftovers and just good old leftovers are a welcome part of my day at work. I have containers I use just for lunch, along with a few thermal lunch bags. I enjoy doing this, and every night I leave my bag on the counter ready for my lunch that is ready for me in the frig.
Bringing your lunch from home is a great habit to get into. It saves an enormous amount of money so the benefits are economical and healthy. Yes, it is very unhealthy to eat out so much. The idea of treating oneself because you had a bad morning is a very common splurge. Treats to keep up the morale in the afternoon, are often a run to the corner store or a trip to the vending machine. Hey, I've been there and I've worked in many offices with many co-workers. Work can be stressful and a bite to eat feels like a personal reward.
If you bring lunch, with an afternoon pick-me-up - like some fruit or a few homemade cookies - you're set. I like a cup of coffee or tea in the afternoon, it's refreshing and brings me back. Remember, you're supposed to be hungry when you get home - for dinner.
I like hard boiled eggs, meat patties, veggies, salads, burritos of leftovers and just good old leftovers are a welcome part of my day at work. I have containers I use just for lunch, along with a few thermal lunch bags. I enjoy doing this, and every night I leave my bag on the counter ready for my lunch that is ready for me in the frig.
Bringing your lunch from home is a great habit to get into. It saves an enormous amount of money so the benefits are economical and healthy. Yes, it is very unhealthy to eat out so much. The idea of treating oneself because you had a bad morning is a very common splurge. Treats to keep up the morale in the afternoon, are often a run to the corner store or a trip to the vending machine. Hey, I've been there and I've worked in many offices with many co-workers. Work can be stressful and a bite to eat feels like a personal reward.
If you bring lunch, with an afternoon pick-me-up - like some fruit or a few homemade cookies - you're set. I like a cup of coffee or tea in the afternoon, it's refreshing and brings me back. Remember, you're supposed to be hungry when you get home - for dinner.
Friday, January 20, 2012
The Ultimate Home Cooking Challenge
This weekend is my birthday, and, although I am not one for resolutions, I have decided that this is what I want to do - starting this Sunday:
$30 a week for 52 weeks - all home cooking.
For 2011, I ate out once in January, once in May, twice in October and twice in December.
Yes, folks, that was it. I am pretty well accustomed to my own cooking, and, I like it.
I have been working a temp job for the past six weeks and it will end tomorrow. One of the perks was lunch on Fridays, always good food from a local establishment. Another lay-off and another year to check off. Do I sound cynical? Laugh Out Loud.
I know eating on $30 a week is possible, I have no worries about that. I don't feel it's a lot of hoopla, it is very real for a lot of people and it can be done; well done, I might add. I wish I had all my grocery receipts for the 2011, as I am pretty sure I did not even spend $1560( 52 x 30) the entire year in food.
Even if I got a call to start a job on Monday paying an amazing salary, this will not change. Last year was up and down as far as employment goes, but I always stayed grounded with home cooking, it is something I firmly believe in.
I have quite enough food in the house to last me for the next week to 10 days. I went to the market yesterday and spent $15.97 in actual food. My cupboard is full of beans and rice, also. I am not sure how I can include that in. When faced with financial strain in times before, I would use up what I had in my pantry, and buy very little. I have often bought around $15 a week, just because I had stocked up. So, actually, in the next two weeks, I probably won't spend much at all on food. I'll just have to work this out. Maybe next year I will add another couple of weeks on.
On Saturday I will go through my pantry and frig and inventory everything I have.
$30 a week for 52 weeks - all home cooking. No problem!
$30 a week for 52 weeks - all home cooking.
For 2011, I ate out once in January, once in May, twice in October and twice in December.
Yes, folks, that was it. I am pretty well accustomed to my own cooking, and, I like it.
I have been working a temp job for the past six weeks and it will end tomorrow. One of the perks was lunch on Fridays, always good food from a local establishment. Another lay-off and another year to check off. Do I sound cynical? Laugh Out Loud.
I know eating on $30 a week is possible, I have no worries about that. I don't feel it's a lot of hoopla, it is very real for a lot of people and it can be done; well done, I might add. I wish I had all my grocery receipts for the 2011, as I am pretty sure I did not even spend $1560( 52 x 30) the entire year in food.
Even if I got a call to start a job on Monday paying an amazing salary, this will not change. Last year was up and down as far as employment goes, but I always stayed grounded with home cooking, it is something I firmly believe in.
I have quite enough food in the house to last me for the next week to 10 days. I went to the market yesterday and spent $15.97 in actual food. My cupboard is full of beans and rice, also. I am not sure how I can include that in. When faced with financial strain in times before, I would use up what I had in my pantry, and buy very little. I have often bought around $15 a week, just because I had stocked up. So, actually, in the next two weeks, I probably won't spend much at all on food. I'll just have to work this out. Maybe next year I will add another couple of weeks on.
On Saturday I will go through my pantry and frig and inventory everything I have.
$30 a week for 52 weeks - all home cooking. No problem!
Thursday, January 19, 2012
Homestyle with an Edge
In clothing style, if you have an edge it shows you've made your style your own; you're independent and doing it your own way. Pairing something that makes you feel good with something you can't live with out.
Inspired Home Cooking, is all about the food. I love home cooking and have watched and learned my whole life. I love retro, and I love classic simple food that fills me up. I love something to stand out - a special flavor. Put it all together and it's amazing, aesthetically pleasing with flavors and textures.
For instance, it may be a simple meal and one thing will knock your socks off. It may be a simple meal with an amazingly decadent dessert.
Something fresh and new and different. If it is fresh it may just be that it's so fresh it's amazing.
We all have to eat and clothe ourselves, so we may as well have some fun and enjoy ourselves!
Inspired Home Cooking, is all about the food. I love home cooking and have watched and learned my whole life. I love retro, and I love classic simple food that fills me up. I love something to stand out - a special flavor. Put it all together and it's amazing, aesthetically pleasing with flavors and textures.
For instance, it may be a simple meal and one thing will knock your socks off. It may be a simple meal with an amazingly decadent dessert.
Something fresh and new and different. If it is fresh it may just be that it's so fresh it's amazing.
We all have to eat and clothe ourselves, so we may as well have some fun and enjoy ourselves!
Wednesday, January 18, 2012
I Heart Paula
Paula Deen publicly announced today that she has been diagnosed with type2 diabetes since 2008.
I love Paula and I have learned a great deal from her. Remember "I never met a cook I didn't learn something from". Let me whisper in your ear: That was a quote from my book, in case you haven't read it yet. Paula is a successful woman and will no doubt turn lemons into lemonade.
My favorite butter loving woman is Julia Child. She used quite a lot of butter and tasty fat in her recipes, but somehow she didn't go hog wild. I believe whole heartedly in this way of cooking: Moderation is the key.
Fat is flavor and just enough is wonderful. Finishing off a pasta dish or a meat with a dab of butter makes the dish amazing - it has that quality. However, you must remember that, most likely the dish was not cooked in butter, it was just finished with it.
Bacon grease is one of my favorite fats. A couple of teaspoons spread over a chicken before it goes to roast in the oven, just add something. Sauteing in olive oil with a little butter is very good pointer, especially with vegetables and pasta.
I'm not talking about a lot of fat; remember fat is flavor.
Tonite for dinner, I had 3 slices of bacon, 2 scrambled eggs and a huge pan full of kale sauteed in about 2 teaspoons of bacon fat - and I ate all of it. Let me tell you something, this was heaven. I have been in love with cabbage, now it's kale.
Lord knows, I love butter. And brie and a helluva lot of other cheeses. I always try and keep moderation in mind, with everything in life.
Julia lived a long, healthy life. She strived to teach people to cook well at home and eat well and above all enjoy oneself - I hear she drank plenty of wine when she cooked!
“...small helpings, no seconds, no snacking, and a little bit of everything. - Julia Child”
― Julia Child
I love Paula and I have learned a great deal from her. Remember "I never met a cook I didn't learn something from". Let me whisper in your ear: That was a quote from my book, in case you haven't read it yet. Paula is a successful woman and will no doubt turn lemons into lemonade.
My favorite butter loving woman is Julia Child. She used quite a lot of butter and tasty fat in her recipes, but somehow she didn't go hog wild. I believe whole heartedly in this way of cooking: Moderation is the key.
Fat is flavor and just enough is wonderful. Finishing off a pasta dish or a meat with a dab of butter makes the dish amazing - it has that quality. However, you must remember that, most likely the dish was not cooked in butter, it was just finished with it.
Bacon grease is one of my favorite fats. A couple of teaspoons spread over a chicken before it goes to roast in the oven, just add something. Sauteing in olive oil with a little butter is very good pointer, especially with vegetables and pasta.
I'm not talking about a lot of fat; remember fat is flavor.
Tonite for dinner, I had 3 slices of bacon, 2 scrambled eggs and a huge pan full of kale sauteed in about 2 teaspoons of bacon fat - and I ate all of it. Let me tell you something, this was heaven. I have been in love with cabbage, now it's kale.
Lord knows, I love butter. And brie and a helluva lot of other cheeses. I always try and keep moderation in mind, with everything in life.
Julia lived a long, healthy life. She strived to teach people to cook well at home and eat well and above all enjoy oneself - I hear she drank plenty of wine when she cooked!
“...small helpings, no seconds, no snacking, and a little bit of everything. - Julia Child”
― Julia Child
Tuesday, January 17, 2012
Press Pot Coffee
I sent my favorite French Press with my son, Chris, to college. I was very leery of letting it go - I'm a little attached. Although I have a drip coffee pot, it has been my ritual to use my press pot, almost all of the time. Both make very good coffee, and the press pot takes a little bit longer, making it more of a morning ritual, which I kinda like. The thing is my press pot is really cool. I got it at Target about 3years ago and had never seen one like it. And it was only $20. At the moment, it's listed on the Bodum website for $29.95. The glass beaker is encased in a slightly insulated, hard plastic frame - making it safer, also.
Here is a perfect pot of coffee, made with a French press:
Use 1 tablespoon for each 8 oz. of coffee. I just use a regular drip grind but it can be any way you like it. The mesh on the plunger is very fine and will prevent even the finest grinds to come through to your cup.
Scoop coffee into the pot.
Boil water, and allow to sit for a few minutes, to cool a bit.
Pour water over the coffee.
Stir the coffee and water until it's a nice brown, creamy froth. I use a chopstick and give it a few whirls around.
Do Not Plunge, yet. But put the top on to keep it warm.
Allow to steep for at least 4 minutes. You can steep for up to 10 for stronger coffee.
Plunge down evenly and slowly.
Enjoy a truly wonderful cup of coffee!!
Here is a perfect pot of coffee, made with a French press:
Use 1 tablespoon for each 8 oz. of coffee. I just use a regular drip grind but it can be any way you like it. The mesh on the plunger is very fine and will prevent even the finest grinds to come through to your cup.
Scoop coffee into the pot.
Boil water, and allow to sit for a few minutes, to cool a bit.
Pour water over the coffee.
Stir the coffee and water until it's a nice brown, creamy froth. I use a chopstick and give it a few whirls around.
Do Not Plunge, yet. But put the top on to keep it warm.
Allow to steep for at least 4 minutes. You can steep for up to 10 for stronger coffee.
Plunge down evenly and slowly.
Enjoy a truly wonderful cup of coffee!!
Monday, January 16, 2012
Economically Minded in the Dead of Winter
After all of the ups and downs I've had with jobs coming and going in my life I take it as a compliment to be considered frugal. This means to have a budget and watch what I spend on my daily living costs. At this time of year, here in central Idaho, it's damn cold. Being from southern California, I never had to deal with heating bills. It's quite the shock when you see your first bill after heating for a full month when the temperatures have been in the teens. I always tend to run cold, myself, so I usually layer my clothes...but this is ridiculous. Last year I lived in a big old house that felt like it never got warm. Last September, I moved into a smaller, though it doesn't seem so, house that is far more efficient. All of the rooms are closer together and it's very cozy. It's less expensive but the heating costs are about the same.
I always turn the heat down when I leave and am conscious of lights and water running. New things that have come to my attention like drafty windows and doors, rooms that aren't used, are considered inefficient and closed or tucked around with towel rolls. One thing I am sure of - windows need heavy curtains with lighter, sheer curtains underneath. Somehow I am going to get them to be aesthetically pleasing, along with being really warm, of course.
By living frugally, I want to live well; very well. Which means I don't want to spend any money on something unnecessarily, that is to say something that has gone through a loop-hole and gotten by me.
I always turn the heat down when I leave and am conscious of lights and water running. New things that have come to my attention like drafty windows and doors, rooms that aren't used, are considered inefficient and closed or tucked around with towel rolls. One thing I am sure of - windows need heavy curtains with lighter, sheer curtains underneath. Somehow I am going to get them to be aesthetically pleasing, along with being really warm, of course.
By living frugally, I want to live well; very well. Which means I don't want to spend any money on something unnecessarily, that is to say something that has gone through a loop-hole and gotten by me.
Sunday, January 15, 2012
Lentil Mania
Right after I wrote my post "Cooking for the Week" I read an article on the Huffington Post Food News:
http://www.huffingtonpost.com/organic-authoritycom/lentils-inexpensive-prote_b_1205229.html?ref=food#postComment
It's worth the read. I have loved lentils for years and have written about them several times. I kinda consider them my secret ally as they have kept me nourished when I couldn't afford anything else, as they are very inexpensive.
They are full of protein, 30% of their calories are from protein.Also, packed with dietary fiber, folate and B1. Lentils when combined with a grain such as brown rice result in a complete protein. And, lentils are a good source of iron. Wow, try and top that nutritional punch!
Lentils, the plain old green ones, are at the top of my list of food items that I cannot be without. I actually feel a little edgy right now as I know there is only about half a cup left in my jar in the pantry. :(
http://www.huffingtonpost.com/organic-authoritycom/lentils-inexpensive-prote_b_1205229.html?ref=food#postComment
It's worth the read. I have loved lentils for years and have written about them several times. I kinda consider them my secret ally as they have kept me nourished when I couldn't afford anything else, as they are very inexpensive.
They are full of protein, 30% of their calories are from protein.Also, packed with dietary fiber, folate and B1. Lentils when combined with a grain such as brown rice result in a complete protein. And, lentils are a good source of iron. Wow, try and top that nutritional punch!
Lentils, the plain old green ones, are at the top of my list of food items that I cannot be without. I actually feel a little edgy right now as I know there is only about half a cup left in my jar in the pantry. :(
Cooking For The Week
On this freezing cold Sunday - I'm cooking!
Last night I made penne with artichoke hearts, bacon, onions, garlic, and some shredded mozzarella. So delicious!! There are still a couple more servings in the pot for leftovers and I'm looking forward to them!
Ooops! I had a culinary disaster: After getting my garbanzo beans perfectly ready to roast, I burned them to a crisp. I am not fond of this oven, we are constantly at a disagreement. Cooking times are much too long or, as in the case of my garbanzo beans, surprisingly short. So much for my snack last night.
Lentil soup is on the stove. My forever lunch companion. 1 cup lentils, 1/2 cup brown rice. 3 carrots, sliced in chunks, about 3 cups of chicken stock, half an onion, chopped. Seasoned with some Adobo seasoning and Spike - to taste. I always taste for seasoning.
There were two lonely apples sitting on my counter this week, so I peeled and diced them, added some cinnamon, brown sugar and poured them into a pyrex dish. For the crumb topping I had 1 cup oatmeal, half a cup of flour, half a stick of butter, diced, 2 tablespoons brown sugar and a few dashes of cinnamon. This mixture I worked with my hands until all the butter was mixed into little lentil sized bits. Smells delicious!
For good measure, I have a big baked potato in the oven and some black beans ready to simmer.
Last week I came up with a great idea. I took a flour tortilla, filled it with a scoop of beans, some leftover meat, cheese, salsa, sour cream and a dash of adobo seasoning. I rolled up the tortilla, then rolled it up in waxed paper. This was my work lunch for 3 days last week. In the microwave for 30 seconds and I was in heaven. It filled me up. Work lunches have always been about getting full to go on for the next 3 or 4 hours.
I love to wrap stuff up in waxed paper, burritos, sandwiches - I love how it sounds and it feels so much better than plastic wrap - wrapped tightly. If you need to, you can always put a rubber band around a sandwich to keep it secure in your bag.
I am smelling that apple crisp and really want some! On a cold day like this, it feels so nice and homey to have food cooking. And it will be ready for me; ready to go for lunch and ready to heat up when I get home from work, just to add a salad or sauteed vegetables. Taking care of myself...Ahhhh.
Last night I made penne with artichoke hearts, bacon, onions, garlic, and some shredded mozzarella. So delicious!! There are still a couple more servings in the pot for leftovers and I'm looking forward to them!
Ooops! I had a culinary disaster: After getting my garbanzo beans perfectly ready to roast, I burned them to a crisp. I am not fond of this oven, we are constantly at a disagreement. Cooking times are much too long or, as in the case of my garbanzo beans, surprisingly short. So much for my snack last night.
Lentil soup is on the stove. My forever lunch companion. 1 cup lentils, 1/2 cup brown rice. 3 carrots, sliced in chunks, about 3 cups of chicken stock, half an onion, chopped. Seasoned with some Adobo seasoning and Spike - to taste. I always taste for seasoning.
There were two lonely apples sitting on my counter this week, so I peeled and diced them, added some cinnamon, brown sugar and poured them into a pyrex dish. For the crumb topping I had 1 cup oatmeal, half a cup of flour, half a stick of butter, diced, 2 tablespoons brown sugar and a few dashes of cinnamon. This mixture I worked with my hands until all the butter was mixed into little lentil sized bits. Smells delicious!
For good measure, I have a big baked potato in the oven and some black beans ready to simmer.
Last week I came up with a great idea. I took a flour tortilla, filled it with a scoop of beans, some leftover meat, cheese, salsa, sour cream and a dash of adobo seasoning. I rolled up the tortilla, then rolled it up in waxed paper. This was my work lunch for 3 days last week. In the microwave for 30 seconds and I was in heaven. It filled me up. Work lunches have always been about getting full to go on for the next 3 or 4 hours.
I love to wrap stuff up in waxed paper, burritos, sandwiches - I love how it sounds and it feels so much better than plastic wrap - wrapped tightly. If you need to, you can always put a rubber band around a sandwich to keep it secure in your bag.
I am smelling that apple crisp and really want some! On a cold day like this, it feels so nice and homey to have food cooking. And it will be ready for me; ready to go for lunch and ready to heat up when I get home from work, just to add a salad or sauteed vegetables. Taking care of myself...Ahhhh.
Saturday, January 14, 2012
Eating Real Without Being Rigid
Up to the challenge?
Restoring home cooking in a way that is not an unrealistic, rigid way of life is not that daunting. For the most part, if we can make our lives processed food free at least 95% of the time and 100% free of fast food we're doing a great thing.
So, if you don't find yourself baking bread from scratch - buy your bread and tortillas from a local bakery. Do find out what you can make from scratch and do it. Remember 95% of all the food you eat should come from whole food ingredients prepared and cooked at home.
If you need to buy frozen vegetables and fruit, buy just that frozen fruit, not prepared in any way.
Buy a can of tomatoes to make a pasta sauce; don't buy the pasta sauce. The idea here is that you make your own and not buy prepared anything. Make the meals yourself.
Don't buy individual servings - it's a waste of money and packaging. Portion foods into individual servings using jars and containers for work and school lunches. Setting aside time to do this task so that its not a chore but makes you feel ready for your week of school and/or work. Once you have the feeling of being prepared when you need to be, you'll want to continue doing this.
If you're at school and you live with roommates, use a piece of masking tape and write your name on it - put it right on top where it can be seen easily. Maybe set it in a certain part of the frig, so you can have your lunches ready for you.
Prepare yourself so you can eat well. Remember it's not a rigid diet. So, do what you can without making yourself crazy. You'll enjoy your food and get into home cooking more and more as you go along and it will become a way of life. Happy Cooking!! Happy Eating!!
Restoring home cooking in a way that is not an unrealistic, rigid way of life is not that daunting. For the most part, if we can make our lives processed food free at least 95% of the time and 100% free of fast food we're doing a great thing.
So, if you don't find yourself baking bread from scratch - buy your bread and tortillas from a local bakery. Do find out what you can make from scratch and do it. Remember 95% of all the food you eat should come from whole food ingredients prepared and cooked at home.
If you need to buy frozen vegetables and fruit, buy just that frozen fruit, not prepared in any way.
Buy a can of tomatoes to make a pasta sauce; don't buy the pasta sauce. The idea here is that you make your own and not buy prepared anything. Make the meals yourself.
Don't buy individual servings - it's a waste of money and packaging. Portion foods into individual servings using jars and containers for work and school lunches. Setting aside time to do this task so that its not a chore but makes you feel ready for your week of school and/or work. Once you have the feeling of being prepared when you need to be, you'll want to continue doing this.
If you're at school and you live with roommates, use a piece of masking tape and write your name on it - put it right on top where it can be seen easily. Maybe set it in a certain part of the frig, so you can have your lunches ready for you.
Prepare yourself so you can eat well. Remember it's not a rigid diet. So, do what you can without making yourself crazy. You'll enjoy your food and get into home cooking more and more as you go along and it will become a way of life. Happy Cooking!! Happy Eating!!
Friday, January 13, 2012
Microwaveless
Living without a microwave may seem like going back in time - only at first. I have been regularly searching my local thrift shops for double boilers of any kind. It's easy to make a double boiler and that is what I've done - and it works great. My favorite steamer is a metal pie plate placed inside of a large skillet filled with about an inch of water. Place your food in the pie plate put the lid on the skillet and allow to steam for about 5 minutes or until your food is hot. This method has been very successful and I love the system.
Also, I have an iron griddle that works great, to get a crust on things like pasta, that can be an added flavor. A lid that fits over it, a baster keeps the heat in and works great. Also, it makes a burrito or quesadilla quickly by heating the meat/rice/beans on one side and a tortilla on the other and then filling the tortilla up and adding some cheese. The tortilla is nice and crunchy with cheese oozing in less than 5~No need to nuke it!
Thursday, January 12, 2012
Shopping for Healthy Food
Big chain grocery stores are hiring dietitians and chefs to help them make better choices. I have to thoroughly agree with Marion Nestle on this one; they are out to sell their products. Any way they can show the consumer they care about them, they will show as an advertising ploy. They're just trying to show their warm fuzzy side of caring about what we're eating.
It's all about the bottom line. Their bottom line.
If we all shopped in the produce section, the bulk section and the meat and dairy sections, we could live a very healthy life. However, the bulk section has been inundated with candy and junk cereals. Not at all what it used to be, so we have to be careful there, also. But - make the right choices and it's a great healthy start and economical.
Just try, try, try to limit your shopping of anything in a box or prepared. This is the best way to eat healthy. I don't like that shopping healthy has been made into some elementary school science project. We're adults, we may have gotten off the right track, but it doesn't take a rocket scientist to know what good food is. It's just simply whole foods; real foods. Look for and buy food in its natural state and just please go home and cook. YOU MUST COOK to live a healthy life. That's your bottom line.
It's all about the bottom line. Their bottom line.
If we all shopped in the produce section, the bulk section and the meat and dairy sections, we could live a very healthy life. However, the bulk section has been inundated with candy and junk cereals. Not at all what it used to be, so we have to be careful there, also. But - make the right choices and it's a great healthy start and economical.
Just try, try, try to limit your shopping of anything in a box or prepared. This is the best way to eat healthy. I don't like that shopping healthy has been made into some elementary school science project. We're adults, we may have gotten off the right track, but it doesn't take a rocket scientist to know what good food is. It's just simply whole foods; real foods. Look for and buy food in its natural state and just please go home and cook. YOU MUST COOK to live a healthy life. That's your bottom line.
Wednesday, January 11, 2012
Self-Defining Statements Through the Simple Things in Life
The need to eat is never ending. There are other rituals surrounding food that are part of the soul nourishing experience.
The ritual of the meal is a self-defining statement. To yourself and the world you live in. Having a place to enjoy your meals at home is important, first and foremost. A nice thing to do for yourself is to use the nicest table setting you possibly have - for everyday use. Make meals a more formal occassion. When you sit in a nice place and present yourself with a beautiful meal, no matter how simple the food may be, you appreciate the whole experience more. You bring yourself up with the experience by not just filling the trough, so to speak. Enjoy the simple pleasures in a more formal way. Try this for a week and see how you feel - really feel it. Find out how much better you can feel by feeling quality instead of the rushed, mouth stuffing-get it over with actions. Show your life some appreciation by making it a bit more formal, of course, without the air of formality.
The ritual of the meal is a self-defining statement. To yourself and the world you live in. Having a place to enjoy your meals at home is important, first and foremost. A nice thing to do for yourself is to use the nicest table setting you possibly have - for everyday use. Make meals a more formal occassion. When you sit in a nice place and present yourself with a beautiful meal, no matter how simple the food may be, you appreciate the whole experience more. You bring yourself up with the experience by not just filling the trough, so to speak. Enjoy the simple pleasures in a more formal way. Try this for a week and see how you feel - really feel it. Find out how much better you can feel by feeling quality instead of the rushed, mouth stuffing-get it over with actions. Show your life some appreciation by making it a bit more formal, of course, without the air of formality.
Tuesday, January 10, 2012
Homemade Laundry Soap
I've got this recipe for dry Laundry Soap and I cannot wait to try it. It' s extremely economical, and that's the kind of thing that gets me excited! A week ago, my son and I drove to Twin Falls to do some shopping before school and went to Wal-Mart - They did not have the ingredients I needed for my homemade soap - I'm so bummed. But, I want to share the recipe as I will be making it soon enough and for some reason I am just intrigued by it. I feel like over the years I've over-looked so many simple, money saving ideas. Had I of known about this years ago, I would be already using it today.
There are liquid and dry versions. The liquid recipe was for a very large family and would last them a year. The dry recipe seems more suitable to my needs and very simple to make.
A few weeks ago, I bought a box of detergent and sent that with my son. So within the next couple of weeks I have to find the ingredients.
Homemade Dry Laundry Soap
2 cups grated soap - Fels Naptha, Zote, Ivory or Kirk's Castille, not a heavily scented soap
1 cup Borax (I know, Wal-Mart was out of it, weird, huh)
1 cup Washing Soda - Arm & Hammer
Mix all 3 ingredients in a bucket for about 5 minutes. Store in an airtight container. Use 2 tablespoons per load.
Simple, money saving things like this are so fascinating!! Laundry never seemed like so much fun - can't wait to try it!!
There are liquid and dry versions. The liquid recipe was for a very large family and would last them a year. The dry recipe seems more suitable to my needs and very simple to make.
A few weeks ago, I bought a box of detergent and sent that with my son. So within the next couple of weeks I have to find the ingredients.
Homemade Dry Laundry Soap
2 cups grated soap - Fels Naptha, Zote, Ivory or Kirk's Castille, not a heavily scented soap
1 cup Borax (I know, Wal-Mart was out of it, weird, huh)
1 cup Washing Soda - Arm & Hammer
Mix all 3 ingredients in a bucket for about 5 minutes. Store in an airtight container. Use 2 tablespoons per load.
Simple, money saving things like this are so fascinating!! Laundry never seemed like so much fun - can't wait to try it!!
Monday, January 9, 2012
Healthy Cookies
Weekly, I usually bake a loaf of bread and have some sort of sweet bread that will get me through the week. Cooking and baking like this
This week I made an old stand-by I call my Healthy Cookies. I got the original recipe off a box of hot multi-grain cereal from Trader Joe's. They are full of fiber and a couple of them are excellent for breakfast in the morning.
Here is my adapted recipe, as I am unable to find the cereal at the store here, I have used a mixture of other grains. Actually, these are really tasty.
Healthy Cookies
Preheat oven to 375 degrees.
Cream together:
1 cup butter, at room temp
1 1/2 cup brown sugar (you can cut out 1/2 cup, I do sometimes)
2 eggs
1 Tablespoon milk or water
Whisk dry:
2 cups flour (whole wheat,- or spelt work great)
2 t. baking powder
1 t. baking soda
1 t. salt
Combine the wet and dry ingredients. Then add:
1 1/2 cup oatmeal or multi grain at mixture
1 t. vanilla
For good healthy measure, I add 1/4 cup flax seed, 1/8 wheat germ, 1/8 cup wheat and bran and...1 cup chocolate chips. Your mixture should be stiff, like choc. chip cookie dough, if needed add another tablespoon of water or milk. A handful of nuts and raisins is good, too.
Bake for approx. 10-12 minutes.
I have been making this recipe for years, more so than any other cookie when my son was a teenager. They are addictive and healthy, Good Stuff!
This week I made an old stand-by I call my Healthy Cookies. I got the original recipe off a box of hot multi-grain cereal from Trader Joe's. They are full of fiber and a couple of them are excellent for breakfast in the morning.
Here is my adapted recipe, as I am unable to find the cereal at the store here, I have used a mixture of other grains. Actually, these are really tasty.
Preheat oven to 375 degrees.
Cream together:
1 cup butter, at room temp
1 1/2 cup brown sugar (you can cut out 1/2 cup, I do sometimes)
2 eggs
1 Tablespoon milk or water
Whisk dry:
2 cups flour (whole wheat,- or spelt work great)
2 t. baking powder
1 t. baking soda
1 t. salt
Combine the wet and dry ingredients. Then add:
1 1/2 cup oatmeal or multi grain at mixture
1 t. vanilla
For good healthy measure, I add 1/4 cup flax seed, 1/8 wheat germ, 1/8 cup wheat and bran and...1 cup chocolate chips. Your mixture should be stiff, like choc. chip cookie dough, if needed add another tablespoon of water or milk. A handful of nuts and raisins is good, too.
Bake for approx. 10-12 minutes.
I have been making this recipe for years, more so than any other cookie when my son was a teenager. They are addictive and healthy, Good Stuff!
Saturday, January 7, 2012
Everyday Cooking
I've noticed that when I watch a someone cooking I get so much more than if they just gave me the recipe. This is especially true with family. I will remember eating what a person made and then going back in my mind to seeing them actually make the dish. It may be a secret to put a little less of one ingredient and a little more of another - you have to watch their hands.
For a lot of cooks a recipe is a point of reference, with cooking - not baking. Depths of flavor and an abundance of a certain ingredient change the taste of something all the time. And a real cook will take any food - making a dish their own and it will taste good every time. Also, a real cook is happy to share or show a technique.
Everyday eating is about plain and simple cooking. Just cooking with the flavors available to you at certain times of the year, for the most part, may not need a recipe. Browsing through cookbooks for ideas and inspirations is always helpful, but seeing beautiful whole foods in their natural state just may be all the inspiration you need to put a few flavors together to make one amazing dish.
If you're having a hard time seeing through the obstacle of creating a meal, use just a few ingredients per dish to make it easier on yourself. Then the more you cook, the more you can branch out to add different flavors. For everyday cooking, chuck the recipe book - leave the stress behind and just simply cook.
For a lot of cooks a recipe is a point of reference, with cooking - not baking. Depths of flavor and an abundance of a certain ingredient change the taste of something all the time. And a real cook will take any food - making a dish their own and it will taste good every time. Also, a real cook is happy to share or show a technique.
Everyday eating is about plain and simple cooking. Just cooking with the flavors available to you at certain times of the year, for the most part, may not need a recipe. Browsing through cookbooks for ideas and inspirations is always helpful, but seeing beautiful whole foods in their natural state just may be all the inspiration you need to put a few flavors together to make one amazing dish.
If you're having a hard time seeing through the obstacle of creating a meal, use just a few ingredients per dish to make it easier on yourself. Then the more you cook, the more you can branch out to add different flavors. For everyday cooking, chuck the recipe book - leave the stress behind and just simply cook.
A Thank-you Note
Gratitude is riches. Complaint is poverty. -Doris Day
A hand-written note seems so archaic these days. Sending a nice e-mail with a card attached is the next best thing, I suppose. And I've done that, many times. But to friends and relatives, people I have a very close relationship with, I have always preferred to send a note. Very often, when I was growing up, I would get a box of note cards or thank-you notes on my birthday or Christmas, in order to make sure I followed up each gift with a thank-you note. When my son was growing up, I tried my best to do this - and I often did - but not often enough.
Showing appreciation means doing something especially for a person. Hand-writing is personal; it's your thought and appreciation, ink to paper. It has charm, something an email, no matter how hard we try, cannot convey.
Even in a card with the perfect picture and words, to just sign your name seems very impersonal. We can have good manners, and like most good things in life, it takes effort. Effort to do something that is not difficult at all; it's just nice. Showing appreciation in the age of technology has been compromised, but it deserves to come back. Simply because people like to be appreciated and acknowledged.
The Thank-you note is formal and personal correspondence; formal because it is in good taste to send one, and personal because you are addressing someone personally about something they took the time to do for you or give you - personally.
So, go by the time-worn rules:
-Use a nice card without a printed message outside or inside the card.
-In your nicest handwriting, address the person you are writing to.
-Acknowledge exactly what they gave you and why you like it so much and how you will use it. If they gave you money, tell them what you bought or what you are thinking of buying with it, without penning the dollar amount.
-Thank them again and intimately and appropriately, close the letter with your signature.
Charm and appreciation should be in your thoughts when writing a thank-you note. Keep clear of writing anything that may sound condescending or pretentious - make sure to not be so simple as to appear to be carelessly rude. All in good taste, of course.
A hand-written note seems so archaic these days. Sending a nice e-mail with a card attached is the next best thing, I suppose. And I've done that, many times. But to friends and relatives, people I have a very close relationship with, I have always preferred to send a note. Very often, when I was growing up, I would get a box of note cards or thank-you notes on my birthday or Christmas, in order to make sure I followed up each gift with a thank-you note. When my son was growing up, I tried my best to do this - and I often did - but not often enough.
Showing appreciation means doing something especially for a person. Hand-writing is personal; it's your thought and appreciation, ink to paper. It has charm, something an email, no matter how hard we try, cannot convey.
Even in a card with the perfect picture and words, to just sign your name seems very impersonal. We can have good manners, and like most good things in life, it takes effort. Effort to do something that is not difficult at all; it's just nice. Showing appreciation in the age of technology has been compromised, but it deserves to come back. Simply because people like to be appreciated and acknowledged.
The Thank-you note is formal and personal correspondence; formal because it is in good taste to send one, and personal because you are addressing someone personally about something they took the time to do for you or give you - personally.
So, go by the time-worn rules:
-Use a nice card without a printed message outside or inside the card.
-In your nicest handwriting, address the person you are writing to.
-Acknowledge exactly what they gave you and why you like it so much and how you will use it. If they gave you money, tell them what you bought or what you are thinking of buying with it, without penning the dollar amount.
-Thank them again and intimately and appropriately, close the letter with your signature.
Charm and appreciation should be in your thoughts when writing a thank-you note. Keep clear of writing anything that may sound condescending or pretentious - make sure to not be so simple as to appear to be carelessly rude. All in good taste, of course.
Wednesday, January 4, 2012
Year Of The Crockpot
Supposedly, it's the year of the crockpot. I've called my crockpot 'Old Glory' for a long time now. I love to come home and smell my house full of good food ready for me. My son left this morning for college and I had an extra slow cooker that I've had since my live-aboard boat days that I gave him. It's not a crockpot but it will suit his purpose.
Using a crockpot or slow-cooker, any time of the year, is like having an extra person do a lot of the work. Work meaning time. As you should know by now, good food takes time. The slow, low even cooking of meats in a crockpot do wonders for flavor.
One of my favorite things is to put a rump roast, pierced with garlic and topped with a can of diced tomatoes in the crockpot before I go to work. By the time I get home it's fork tender and all I have to do is toss a salad or steam some vegetables to go with it. Healthy, flavorful and delicious.
Using a crockpot takes forethought; You have to have meats to prepare and sides to make quickly because when you walk into your house and smell that wonderful smell, you're going to want to take a fork directly to the crockpot. Stop and make your sides so that you can have a good meal.
If you cook meat like this once or twice a week, you're set, because you'll have left-overs for a meal or two - to make enchiladas, quesadillas or any casserole, or top a nice green salad.
Pork roast slow cooked, pulled then topped with sauce is amazing. Let's not forget the amazing beans and lentils that seem to take so long on the stove top. Fill your crockpot with beans that have soaked overnight, along with onions and garlic and other spices, add some carrots and potatoes, one heckuva soup or stew. Ribs that fall off the bone...
On long days, my crockpot is like my best friend came over and cooked for me, it's an amazing feeling.
Using a crockpot or slow-cooker, any time of the year, is like having an extra person do a lot of the work. Work meaning time. As you should know by now, good food takes time. The slow, low even cooking of meats in a crockpot do wonders for flavor.
One of my favorite things is to put a rump roast, pierced with garlic and topped with a can of diced tomatoes in the crockpot before I go to work. By the time I get home it's fork tender and all I have to do is toss a salad or steam some vegetables to go with it. Healthy, flavorful and delicious.
Using a crockpot takes forethought; You have to have meats to prepare and sides to make quickly because when you walk into your house and smell that wonderful smell, you're going to want to take a fork directly to the crockpot. Stop and make your sides so that you can have a good meal.
If you cook meat like this once or twice a week, you're set, because you'll have left-overs for a meal or two - to make enchiladas, quesadillas or any casserole, or top a nice green salad.
Pork roast slow cooked, pulled then topped with sauce is amazing. Let's not forget the amazing beans and lentils that seem to take so long on the stove top. Fill your crockpot with beans that have soaked overnight, along with onions and garlic and other spices, add some carrots and potatoes, one heckuva soup or stew. Ribs that fall off the bone...
On long days, my crockpot is like my best friend came over and cooked for me, it's an amazing feeling.
Tuesday, January 3, 2012
New Year's Resolutions
It's always a refreshing feeling to start the new year. I look forward to beginning a clean canvas. Although, I never really have any resolutions, I prefer to have goals throughout the year, I do try to have something realistic for myself to strive for in the new year.
I'd like to continue to read more, about 30-60 minutes a day.
I'd like to build more of a following of readers for my blog.
Being realistic about goals helps to attain them. Having unrealistic goals does nothing but torment and frustrate you and create anxiety within. Do things you know are achievable for you and then branching out from there to more challenging goals. The trick is once you've achieved what you know you can achieve, to then make a challenging goal from that new perspective. Spot on, works every time. This creates a momentum and what I like to call the 'atmosphere of success' within you. Once in that position of feeling you can do something, you know you can do more.
So, when you create your New Year's Resolution, be realistic with yourself. Set an achievable goal, achieve it, then set another and go from there. To make a big announcement of 'I'm going to do this or this', often sets yourself up for...not much. Be realistic with yourself and be nice to yourself: do what you can and then do more and more and more. XO Happy New Year 2012 XO!!
I'd like to continue to read more, about 30-60 minutes a day.
I'd like to build more of a following of readers for my blog.
Being realistic about goals helps to attain them. Having unrealistic goals does nothing but torment and frustrate you and create anxiety within. Do things you know are achievable for you and then branching out from there to more challenging goals. The trick is once you've achieved what you know you can achieve, to then make a challenging goal from that new perspective. Spot on, works every time. This creates a momentum and what I like to call the 'atmosphere of success' within you. Once in that position of feeling you can do something, you know you can do more.
So, when you create your New Year's Resolution, be realistic with yourself. Set an achievable goal, achieve it, then set another and go from there. To make a big announcement of 'I'm going to do this or this', often sets yourself up for...not much. Be realistic with yourself and be nice to yourself: do what you can and then do more and more and more. XO Happy New Year 2012 XO!!
Happy Birthday, April!!
It's my little sisters' birthday! She's 33...a very good age to be!!
So, Hi APRIL! Have a wonderful, Happy Birthday, all my love~
She's a Capricorn...
Creative...Unusually beautiful!
And very cool!
BTW, if Jenny reads this first, can you please tell April? Thanks xo
So, Hi APRIL! Have a wonderful, Happy Birthday, all my love~
She's a Capricorn...Creative...Unusually beautiful!
And very cool!
BTW, if Jenny reads this first, can you please tell April? Thanks xo
Monday, January 2, 2012
Buying in Bulk
My son, Chris, has been here for the past 10 days. He will be going to school in Oregon soon, so I took him to the bulk section of Winco and stocked him up. I, personally love the bulk section and taught him the benefits of buying this way. He's been on his own for a while now, and I've taught him the benefits buying whole foods, but, he has bills to pay, too. When he told me he lived for about a month on top ramen, I knew how hard it had been for him: Pay bills, then eat - I've been there many times. Buying in bulk will help with this kind of budgeting; instead of buying a whole package of something, you can portion it out into one or two cups. You can have more of a variety of food for a lot less. Most markets have bulk food sections, but as with anything, some are better than others and you have to seek them out. I love being able to buy a cup of nuts or chocolate chips to bake something. Whole grains and rice, pasta - all of this you can buy in portions - it's wonderful. Even spices, flours with nice varieties, also. Organic foods are way less expensive here, also. Since, you're just getting the food by buying in bulk, you're saving money as well as eliminating waste.
So, for the love of bulking up - which does not always mean stocking up, but having a nice affordable variety of good food, go to the bulk section and see how much you can get for $20. I think you'll be surprised.
*When you buy flour varieties, write on the tag to remind yourself what it is.
*If the store offers cards with instructions or recipe for a particular food item, you might want to get one.
*Stores now offer all kinds of candy and junk cereals in bulk, be sure to stick to the whole food rule of thumb.
*Store food in glass jars or air-tight containers. Do this when you get home, and make it part of your shopping ritual.
*Portion out servings for work and school - nuts and dried fruit mixes, to have ready to go.
*Save the bags, and reuse them for baked goods and storing food in the fridge.
So, for the love of bulking up - which does not always mean stocking up, but having a nice affordable variety of good food, go to the bulk section and see how much you can get for $20. I think you'll be surprised.
*When you buy flour varieties, write on the tag to remind yourself what it is.
*If the store offers cards with instructions or recipe for a particular food item, you might want to get one.
*Stores now offer all kinds of candy and junk cereals in bulk, be sure to stick to the whole food rule of thumb.
*Store food in glass jars or air-tight containers. Do this when you get home, and make it part of your shopping ritual.
*Portion out servings for work and school - nuts and dried fruit mixes, to have ready to go.
*Save the bags, and reuse them for baked goods and storing food in the fridge.
A Sprinkle of Good Manners
There is nothing more important than good manners. So, in keeping with staying away from processed foods during the holidays, it is not always easy. But what do you do? Well, first and foremost you keep your home free of processed foods. But what about that potluck you had and someone brought chips and dip? The best thing to do is let it go and be gracious. You are going to have to get a balance in your own life, including your social life and work life. Eating is a social event. I always think the people closest to me know me, but then stuff happens and I have to remember this event is not about me, its about the celebration. It's would be horrible of me to bring my views into every event or celebration in my life. One thing I do not wish to be is a pretentious, foodie snob. I value the way I live and hope that many people can understand the benefits of home cooking with real whole food ingredients, but I am not going to inflict my views on people at social gatherings. There is a place for everything. If someone I love puts a plate of rice krispy treats in front of me I might just have one.
This year, I know I ate out exactly 6 times(never fast food) - mainly due to economical reasons, I ate out when someone else invited me. I would go out once or twice a month, to a place of my own choice, if I could.
Value your friendships and relationships with family members. Include them in your quest for cooking at home in your kitchen, just find that balance and never ever be rude and humiliate someone who has put effort into something. It is a compliment to them and you.
This year, I know I ate out exactly 6 times(never fast food) - mainly due to economical reasons, I ate out when someone else invited me. I would go out once or twice a month, to a place of my own choice, if I could.
Value your friendships and relationships with family members. Include them in your quest for cooking at home in your kitchen, just find that balance and never ever be rude and humiliate someone who has put effort into something. It is a compliment to them and you.
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