Week 45

Week 45
11/25/12

Eggs 1.69
Granola, bulk 2.02
Bananas .90
Oatmeal, bulk .42
Yogurt, plain 32 oz. 2.69
Cheese 1.99
Pears 2.09
Cottage cheese 1.35
Tax .79
Total 13.94

I, also, made a second trip yesterday for some green tea.
Peach blossom green tea 3.69 (Celestial Seasonings)
Tax .22
Total 3.91

Total for the week 17.85

Staying awake was an issue and I can't over do it on coffee it makes me too jittery. I'm not a huge fan of green tea, I do know the caffeine is more tolerable on my stomach and it is very good for you. This peach blossom one is aromatic and flavorful.

Yes, this is a late posting!! My apologies - life happened a lot this week. I had a sick dog - My little Duke gave me a scare for a couple of days but he seems much better now. Cleaning up and taking care of him can be time consuming. Not to mention the fact that I was up two nights straight every hour with him.

I'm trying to clean out my freezer. Sunday I made lentils with some chicken I had frozen and carrots and wild rice, perfect lunches. Wednesday night I made a loaf of bread.

After making the oatmeal cookie crust for the pie I've been on this oatmeal cookie kick. I've actually made two other batches of an extra large cookie. You may remember I've been a fan of the oatmeal cookie from the bakery next door, I think it's actually called a birdseed cookie. Well, I've come very close to duplicating it!!! Whooo Hooo! I will post the recipe as soon! The thing I like about the bakery's cookies is  sesame seeds - I love the flavor of sesame seeds. As soon as lightning strikes the sky and I have a real live recipe I will post it for you! :o)  Come to think of it cookies make good gifts, too...hmmm.

I can't believe I'm at 45 weeks, only seven more weeks to go! To be honest with you, I would be on this budget even if I were not sharing it with all of you. It's been more than budgeting and eating well on $30 a week (or less, if you're me); it's been a study of how I eat, where I spend my food money, how I cook what I have because it all makes a difference. All in all it's been a fascinating study. Going into the holidays will be interesting -- there will be work and family get togethers all in good cheer (reducing my weekly spending a bit, remember I'm really living this).

Here's to a happy, healthy Home Cooked Holiday Season!!

Cheers,
Julie

Week 44, 2nd Trip

Week 44, 2nd Trip

This was a quick trip, mainly to get non-fat dry milk for my Thanksgiving pie. I ended up with some marked down yogurt.

Yogurt .59
Yogurt .49
Yogurt .70 (I think, because being marked down it doesn't say what it is)
Nonfat dry milk 3.57
Tax .36
Total 5.71

The Oatmeal Cookie pie was AWESOME! Time consuming because of the cookie crust but really easy otherwise and totally decadent! If you make it, make sure you're taking it somewhere out of the house!!!

For Cory Booker

It is my understanding that Cory Booker, the mayor of Newark, New Jersey, may be doing a Food Stamp Challenge. If that is the case, I have plenty of experience and would like offer some advice and a shopping list that may be useful.
Cory Booker is a vegetarian which makes it very easy for me to make this list.

There are many different reasons for wanting to experience what it might be like to be in the position of needing food stamps. Some, after a week of no planning and eating lots of ramen noodles claim to be starving - not really a surprise . While it's not a good thing to have to experience this, it may help someone like Mr. Booker better understand peoples' daily worries and where their points of view are coming from so he can better help. Helping from an intelligent standpoint is to really take a look by standing in someone else's shoes - actually feeling it.

Buy from the bulk section -
1 pound lentils .90
2 pounds brown rice 3.00
1 pound oatmeal 1.00
1 pound beans, black or pinto 1.50

Buy from the produce section -
1 pound bananas, 4 or 5 .85
1 pound apples, medium size, about 4  2.50
2 or 3 yellow onions 1.25
1 small bunch celery 1.25
Carrots, in bulk 4 or 5 1.25
1 clove garlic .50

Buy from the dairy section -
1/2 gallon lowfat milk 2.00
Cottage cheese or tofu 2.00

Miscellaneous items -
1 loaf of bread, whole grain the best you can get 3.00
1 jar peanut butter, store brand 3.00
1 pound pasta 1.29
1 can diced tomatoes .85

So far this is 26.14. New Jersey is exempt from sales tax for groceries which is a very good thing.
In that case I would look to see what's on sale for remaining items.

I might add a 10 pound bag of potatoes (I just got a 10# bag on sale for 1.69).
Possibly broccoli or cauliflower or a couple of oranges - whatever is on sale.
And or 1 pound of couscous or bulgur wheat from the bulk section.
If you get lucky and can find one on sale - a bottle of Crystal hot sauce to make the week more palatable!

After shopping is very important!!
Rinse and soak the beans.
Dice the onions and put in a container in the frig.
If you bought potatoes, wash and bake about 6 of them.

To make this budge work, YOU MUST COOK. Plan ahead and cook.

Make a lentil soup. Rinse the lentils. Put the lentils in a saucepan with 1 cup of brown rice. Fill with 6 cups water. 1 rib celery chopped. 2 carrots chopped. 1 onion chopped. Bring to a boil. Turn down heat and simmer for one hour.

Mashed bean sandwich. After the beans have soaked overnight and cooked, reserve 1 cup to mash and mix with sauteed onions and garlic, serve on toast. Any leftover vegetables can be added.

Breakfast Ideas:
1. Oatmeal with banana and milk. A tablespoon of peanut butter can be added.
2. 2 Eggs and fried potatoes and onions. Slice a baked potato and saute with a handful of chopped onions.
3. Bulgur wheat or couscous, served as hot cereal
Rotate breakfasts.

Lunch Ideas:
1. Lentil Soup over a baked potato.
2. Peanut butter sandwich, maybe 2. Celery and carrots. Cottage cheese.
3. Beans and brown rice
4. Leftover pasta. Apple with peanut butter.
5. Fried potatoes, 2 eggs and onions
6. Peanut butter sandwich. Apple.
7. Mashed bean sandwich with sauteed onions on toast

(You are going to have to eat the same thing two or three times. Get used to that.)

Dinner Ideas:
1. Lentil Soup
2. Baked Potato with beans and topped with cottage cheese
3. Pasta with tomatoes and garlic
4. Omelet with sauteed broccoli, onions and cottage cheese
5. Beans and brown rice. Sauteed vegetables
6. Roasted potatoes, garlic, onions and carrots (use 2 medium potatoes)
7. Whatever is Leftover :)

To make this budget work you have to cook ahead to have food readily available. You have to plan ahead for meals. Allow about 10 minutes longer for kitchen time in the morning to cook or prepare breakfast and lunch. Packing lunches the night before with leftovers is a big time saver.

I wish Cory Booker the best and I hope he gains a better perspective of the people he wants to help.
And if there are any questions or concerns, Mr. Booker, please feel free to email me, I've been doing this a long time.

~Julie
Inspired Home Cooking

Week 44 -- Thanksgiving Week

Week 44
11/18/12

Brown sugar 2lb 1.50
Pumpkin, can 1.50
Half and half 1.89
Avocado 1.99
Sweetened cond milk 1.99
Evaporated milk 1.19
Oats, bulk .58
Whipping cream 1.69
Milk 2.09
Mints .79
Tax .91
Total 16.12

Thanksgiving week! A short work week whoohoo! I was not completely sure what I was going to make so I got more than I needed. I'll be spending TG with family so I decided to make a pie. I wanted to make something that was really, really good. I'd heard of this pie - Crack Pie and have known it was an amazing pie. I'm making it, however, I don't like the name so I'm calling it Oatmeal Cookie Pie. It's super easy it just takes time. I made the oatmeal cookie for the crust and I had to make a second one. It's just this giant oatmeal cookie when it comes out of the oven. Ugh! I walked by it while I was cleaning and after about half an hour I was a goner. I ate most of it with coffee :) Delicious! Click on the link at the bottom of the page for the recipe for one pie. Tomorrow night I will make the pie filling so it has time to set.

I went overboard buying baking stuff but it's fine, it'll get used. I did not have to spend much on real food as I will be away for three days. I've got plenty. Last night I made quinoa and for some reason I remain cautious and curious about this grain at the same time. I don't like the smell when it is first cooked. I do not particularly like the look of it after its cooked. But I ate it just fine. It tastes fine. If you haven't tried it, buy a cupful in bulk and cook some. It cooks similar to rice.

I had a recipe for Roasted Cauliflower and Pasta. Instead of the pasta I had it with quinoa.
I roasted 1 head of cauliflower for 45 minutes with oil and salt and pepper. After it roasted, I tossed it with a little oil and red wine vinegar, 1 tablespoon chopped capers and a handful of chopped raisins. This I mixed with cooked quinoa and sprinkled some parmesan on top. It was very delicious.

Quinoa is one of those grains like brown rice, bulgur, couscous or barley that you can keep cooked in your frig and toss it into different dishes. Like a soup, salad, eggs or add to sauteed vegetables - it's great for its nutritional value and texture and it's very filling.

Thanksgiving is this week. A time to give thanks for what we have received. The saying of grace has a captivating meaning. To be thankful is to be graceful. To take the time to honor and respect what we are thankful for is a very special tradition.
Have a wonderful and special time with family, friends and food!
~Julie

Crack Pie or Oatmeal Cookie Pie
http://www.bonappetempt.com/2010/09/crack-pie.html

Week 43, 2nd Trip

Week 43
2nd Trip


Peanut butter 3.25
Butter 1.99
Oranges 1.56
Tax .41
Total 7.21

Made a quick stop after work. Caught a few things on sale when I went in for coffee and dog food. Just one of those human things we all do. ~Julie

Week 43

Week 43

11/11/12

Almonds 2.97

Wheat Bran 1.69

Yogurt .89

Half and half 1.49

Quinoa, bulk 2.99

Eggs, dozen 1.89

Ground turkey 2.75

Bananas .85

Tax 1.00

Total 16.52

As you may have read I did some end of the week shopping last week - so I'm good. I picked up a few things on Monday. Just the usual. Except I got quinoa. This is a grain I did not particularly care for many years ago so I abandoned even the thought of it in my pantry. Since it is so nutritious and there are recipes abound with this high protein grain, I decided to give it a try. I'm a sucker for high protein grains. I’m sure I can find something out there to inspire me that will make it taste good. You know I love my grains!

One thing in particular with being on this budget is I have had a total self-analysis of my own eating habits. I’ve always had a sweet tooth – my whole life I have had a sweet tooth! In contrast, my daily food habits seem to be pretty healthy. My sugar consumption is mainly in coffee and tea and a weekly baked good I make myself. The baked goods I make are made with whole grains and not a whole lot of sugar. What worries me is the amount of sugar I use in coffee and tea. HOLY COW! So, as of this morning I had my coffee – half a pot – without sugar. Tea tonight is the same. I’ve been reading about ‘drinking’ your daily calories with coffee drinks, and quite honestly I would rather eat real food than drink my calories. I won’t do the artificial sweetener thing so for now it’s just coffee. We’ll see how long I can do this. I was thinking that since the holidays are here for the 7 weeks, until January 1, 2013, I’ll keep sugar out of my coffee and tea. If I go through about 8 ounces a week, for 7 weeks that’s 56 ounces or 3.5 pounds of sugar!!! This might even be a low estimate, eeek. I’m sure between work and family get-together’s I’ll have a good share of sugary treats so this looks like a fair trade and prelude to the new year.

Hmmm. I just clicked over to my email and see that my culinary school is offering an alumni baking class – sugar free and gluten free baking! Perfect timing, except I’m about 1,000 miles away! I know a lot about sugar substitutes in baking. One of my favorites is apple juice concentrate – it works great in banana bread, pancakes and for sweetening fruit crisps. I know. I KNOW you need recipes. You won’t be disappointed J

~Julie

Highlights

In making home cooking a priority in my life and making a budget work well, I have found it more and more necessary to simplify my kitchen and my relationship with food.

By simplifying my kitchen I mean that I try to keep it a kitchen. As opposed to having anything else there like paperwork, bills, and my computer. I want my kitchen to work for me and be ready to be used. It's not very big. It's the typical, slightly outdated kitchen of a small house. I keep it organized and as clean as possible. It is pretty basic and probably very similar to yours. My kitchen is what I like to call an atmosphere of success. It works for me - things I need are accessible and I've learned to spend time to prep certain items ahead of time. My kitchen nourishes me with more than food. It is a room that is pleasing but requires participation. My participation is part of the soul nourishing process of cooking.

What may be different about mine is that I don't own a microwave. This is only recent, as the last house I rented came with one. I've just chosen not to buy one so I use steam when I reheat at home. At work I use their microwave.

There have been many times I have budgeted my groceries, and made it work. During this year I have learned a lot about my own eating habits like never before. When I'm hungry how I eat and connect with my food is different than when I feel stressed and just feel a need for something to get me to the end of the day. Stress is a huge factor in my eating habits. I carry extra weight in my stomach. I have known for years sugar is my go-to stress food. So when I feel stress I know now to steer myself to a handful of nuts or a larger portion of food without sugar. From a different angle, I would much rather buy vegetables and cheese or nuts to quell my hunger and really satisfy me than feed my stressed out self with a sugary concoction and buying more pounds of sugar. So, I try to focus on no frills good food. As whole and distinguishable as possible. By this, I mean, try not to drown food or hide it when I cook.

I try to look at food as it is in its purest form. Few brands. As little packaged food as possible. I say it this way because there are items like cheese, grains, chocolate, etc where it is impossible to get away from a brand name. But never, ever fast food or processed foods. Or any food with long a ingredient list. Also, I try as much as possible to eat in a calm non-distracting atmosphere, focusing on the food so I do make a connection with it and enjoy it to nourish my soul. Soul nourishing sounds kind of different, because there already is an emotional connection with food. There is a different more satisfying connection when food is eaten as a meal at a certain place, like at a table, without hurry, like having specific meal times to look forward to. Food and meals should not be just willy nilly - whenever and wherever.

I really don't like to use terms like old-fashioned or back to basics. I would much rather say that I have learned a lot about reconnecting with my food and meals and it's important. I thoroughly believe making a reconnection with our kitchens and food and meals can make a huge impact on our lives. Home cooking has to be a priority. As general and old-fashioned as it seems. If you see calico when you hear the words home cooking - change your point of view. Go into your kitchen and start to see what you can create there. It is empowering.

~Julie

Week 42, Extra Market Trips

Week 42
2 Extra Trips

I stopped at the market at lunch yesterday and on the way home.

Bagels, 6 2.89
Bananas, 4 .83
Tortillas, 10 2.69
Yogurt .99
Tax .44
Total 7.84

I had to stop at another market for dog food - hence, the third trip.

Pineapple 2.49
Cottage cheese 1.35
Chocolate chips 2.50
Mints .79
Tax .43
Total 7.56

This will add 15.40 to my budget for the week. But, I had not spent very much so my grand total for the week is actually 24.06.

Today has been sort of a lazy day - I wanted to catch up on sleep and get some r & r after the week. But, with the r & r there were some chores as well. I'm very sure you know what Saturdays are like if you work Monday through Friday. Sleep late, do this do that, kick back, do something else...ahhh the weekend! So, I'm going to go back to it. After I kick back for a bit.

~Julie :)

Week 42

Week 42
11/4/12

Additions:
I came home with 4 servings of a Clam/Salmon Chowder my son made.
Monday, I was given 3 pork tamales(fresh homemade) from the tamale guy who stops by to sell to our office.
Wednesday, I was given 1 bunch of celery (hello peanut butter!) and about a quart of milk, from Kat at the Hunger Coalition.

Thurs - Sunday was a trip to visit family - Chris. I started out with a bagel I had made at home with avocado and cream cheese. 1.00 toward last weeks spending. After that, I recorded everything and as usual stayed away from anything processed.

Week 42
Yogurt .79
Juice 1.99
Oats, quick, bulk .64
Oats, thick, bulk .57
Brussel sprouts 1.19
Cauliflower .67
Tax .40
Total 6.25

The yogurt and juice were to get this weary traveler through the day on Monday...so tired.
On Tuesday aka Election Day, I got a cookie next door.

Add:
2.41

Total for the week :
8.66

After the chowder and tamales were gone, I've been doing the baked potato thing for lunch. 1 small baked potato, sauteed onions chopped veggies topped with cheese - a great inexpensive lunch. I have plenty of ingredients at home - I made those black beans and I can make bread. A bean and cheese burrito is sounding pretty good, maybe I should pick up some tortillas tomorrow.

Also, need to update my spreadsheet...so many things to do!!
Have a great rest of the week!
~Julie

Soups & Sauces...Stir in a little confidence

I have been a little busy over the past week! Finally, I think I've got myself back together and refocused. Now, it's time to organize every little piece of papern and relay the information I've got.

Last night I taught a class at our local Hunger Coalition! I had an amazing time with Kat - I love to see people's faces come to life when they are interested in something and see something different; something they feel they can do. Last night I got to see that enthusiasm and get some comments.

I've had ongoing requests to post more recipes and am planning to do so, but, I would like to do it just a bit differently than all the recipe sites out there; there are hundreds of them and all wonderful in their own way, I just feel this site needs to stand apart in some way and offer a different kind of vibe; a new confidence because Inspired Home Cooking is a redirection of confidence - from premade/processed food to your own kitchen to your own empowered hands.

I hope you enjoy these recipes and know that no recipe is written in stone. Once you make something you can call it your own!

Cranberry Chutney1 cup water
3/4 cup sugar
12 ounce pkg cranberries
1 apple, peeled and diced (any kind will do)
1 orange (juice and zest)
1/2 cup apple cider vinegar
1/2 cup raisins
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp allspice
1/8 tsp cloves

Supplies: measuring cups and spoons, knife, zester and hand reamer (juicer).

All ingredients into one saucepan. Bring to boil until sugar melts and cranberries pop. Cook until sauce muxture coats the back of a spoon or nappe stage.

Serve with turkey, chicken or pork as a condiment. As an appetizer with cream cheese - cheddar is really good - and crackers. Or, as a spread on sandwiches.



Mire Poix
Mirepoix is commonly known as aromatics, which is a combination of vegetables sauteed for soups and sauces.

Adding mirepoix to your cooking adds flavor, as opposed to water.

Mirepoix variations:
Basic - 1 onion, 3 celery, 2 carrot sauteed in butter or olive oil.

Italian Sofrito onions, garlic and celery sauteed in olive oil.

Spanish - onions, garlic and tomato.

German - leek, carrot and celery.

Ham, carrots, onions and herbs (in a bouquet garni)

Holy Trinity in cajun cooking is onions, bell peppers and celery in equal quantities. With substitutions of garlic, shallots and parsley, or the addition of these ingredients.

Bouquet garni is a bundle of herbs tied together. There is no recipe, but, typical bundles are thyme, parley and bay leaves. Rosemary, peppercorns or loose herbs can be put into a sachet or a tea strainer. The reason is that the herbs become bitter if they sit in the liquid, so they will need to be removed for the broth.
When the broth is finished, it is strained through a strainer lined with paper towels or a coffee filter.

Basic Broth

2 pounds chicken parts

1 large onion roughly chopped

2 carrots chopped

1 celery stock chopped, leaves and ends included.

2 garlic cloves, chopped

2 teaspoons olive oil

2 bay leaves

4-6 peppercorns

sprig of thyme and or rosemary

sprig of parsley

2-3 quarts cold water

Salt to taste

Start with the mirepoix. Onion, carrots, celery and garlic can be roughly cut in chunks; Sautee in olive oil for a few minutes. Add water and bones or meat parts. Scrape the bits off the bottom of the pot. The amount of water should completely cover the pieces by about 2 inches in the stock pot. More water can be added, if needed.

Simmer on low heat for about 2 hours, or up to 6 (watch so the liquid does not get too low). Sccop off the foam as it cooks. Strain off all the bones and the over-cooked vegetables. Drain or scoop off the fat after refrigerating for 30 minutes or let it sit at room temperature until fat is on the top. Store in containers for soups and gravies. For soup, you may just want to leave the vegetables in the soup and remove the herbs.

Use this as a base for soups, it can be thinned with water, and as a stock for flavoring sauces and to make food richer and more flavorful.

Note: If you have a roasted chicken from the market, save the bones and make a stock.

Corn & Potato chowder
4 slices bacon, chopped
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 potatoes, diced
1 bag frozen corn (about 10 ounces)
2 cups water (check consistency later)
Seasoning salt - Lawry's or Old Bay or similar
1 Bay leaf
Pepper to taste
2 cups milk
3 tablespoons flour
2 tablespoons butter


Supplies: Soup pot - 4 or 5 quart.

Cook bacon, remove and drain on paper towel. Drain grease from pan, leaving a little in pan. Add onions and sautee a couple of minutes. Add all other ingredients with bacon, except milk and flour - and cook on medium heat until potatoes and carrots are tender 20-30 minutes. Warm the milk to just a simmer, slowly pour into soup alternating flour and milk. Add butter. Slowly stir soup until thickened. Simmer for about 5 minutes. Remove bay leaf before serving.

Talk about variations - ham or smoked turkey leg. Broccoli and cheddar. Baked potato soup topped with cheddar and green onions.


Basic White Sauce - for Macaroni and Cheese and gravy during the holidays.
 4 tablespoons butter
4 tablespoons flour
1/2 teaspoon salt
2 cups milk

2 cups cheese
1 pound elbow macaroni

Prepare macaroni ahead of time.
Melt butter and add flour for a paste. Very slowly add milk. Whisk slowly until sauce thickens. Add cheese and whisk until cheese is melted. Pour pasta into a baking dish. Pour sauce over top, stir to make sure all pasta is covered. Sprinkle a handful of grated cheese over the top. Bake at 350 degrees until bubbly and cheese is melted.

Variations: Add 1 cup ground sausage for sausage gravy. Add 1 cup sauteed mushrooms for mushroom gravy with a couple tablespoons of sherry. Chopped herbs. Broccoli can be added to the macaroni and cheese. Garlic, bacon and parmesan for a pasta sauce.
If gravy becomes too thick, slowly whisk in broth or milk to get the consistency you desire.

No Rest For The Weary!

This has been a bit of an off week, due to the fact that I stayed with my son over the weekend in Astoria, Oregon. We had not seen each other since March and as you know, family is one of my concessions on my budget. Although, throughout this year I have not seen my family very often. We really enjoyed our time together and I got to see where he goes to school and enjoy part of the northern Oregon coast - quite gloomy weather but beautiful all the same. Last Friday we visited the Tillamook cheese factory, which was pretty cool and got some cheese curds and went to some antique shops along the coast. Saturday, Chris put a clam and salmon chowder (frozen fresh by the fisherman himself!) in the crockpot for the day while we went to see the MERTS campus and the fishing boats he worked on during the summer - I may have mentioned before that he is a marine captain and is doing a maritime science course. We, also, hit a couple of the local museums - of course the Goonie museum! Not too long of a visit, and a long road trip to boot - ten and a half hour drive each way. Good thing I like road trips! It was pretty intense - of course worth it!

Needless to say, I have not needed a whole lot from the market. I brought at least 4 servings of chowder home with me, much better a couple days later, I might add. And still had food from last week to get by on. I did manage to pick up some things on Monday and I ended up with an interesting little haul for the week from a few different places...Next Post!

Phew!!! Can't wait until the weekend to sleep in for a bit!

~Julie