Oh, the lazy hot days of summer. It's hard to believe they're at their end here in central Idaho. Fires, smoke and heat have been a primary concern over the past 7-10 days. I can finally see blue sky peak through in the south east. And the temperature is only 82 degrees today with a nice wind blowing today.
I went ahead and turned my oven on for about an hour to bake a loaf of bread and threw in some potatoes while it was on. The smell, as always, is intoxicating. I do hope to have this loaf for the week - but I'm not so sure. I'm a bread girl and this week, I had two cravings: One day I got a demi-baguette and the next day I got a bagel from the bakery next to my new job.
Did I mention that I got a new job? I started two weeks ago, and life is much different. The difference is like night and day - my stress level has gone down.Way down. Let me just say this: life is too short to work in a negative environment. I figured it out several months ago, and it only got worse; it took its toll on me, as, I get insomnia and I can tell when my body is not flowing right - major red flags in my life. It took time to get something else and with some effort, it worked and when something else better came up, I was able to take it.
Being in that kind of situation can be a constant struggle because you do really want out, but, you feel like you could put yourself or your family in jeopardy because you feel like you won't be bringing in the same paychecks. Remind yourself, if you are in this kind of situation that the temporary set-back is only that: it's temporary. Working for good people in an environment that has a positive vibe is the best way to live. If I could have one wish for everyone it would be for everyone to have good work that in some way makes them feel fulfilled at the end of the day and keeps them busy and allows a genuine smile on their face and gives them a good life. I know work is hard to find, truly, I do. And I know what working for an asshole is like when you feel like you'd lose all you had if you left - it's daily torture. Do your best and take something else, with less pay, if that's the case - and keep in mind that you can take something like this and grow with a better company that will treat you well. To feel truly appreciated is a base human desire that we all are capable of having and we all are deserving of. It's a true blessing.
I hope you're enjoying the last lazy days of summer!
~Julie
New Home Economics Cooking 101! Real cooking is healthy, economical and...Empowering!
Sunday, August 19, 2012
Sunday, August 12, 2012
Making It Work During Trying Times
I received an amazing letter from a reader. Her story is so much like my own when I was a single mom making ends meet. Paying bills, especially mortgage payments came first, before food, before gas and definitely before fun. And sudden set-backs happen like job loss which for me once in a while included taking a job that payed less than the previous one. I was on my own. I managed and we came out just fine. But during those times, it was worrying. That was when I learned to stock my freezer and pantry when I could, then if I needed to pay a bill or pay off something, I could just go to the store for a few items - spending as little as $15 a week for about a month. Paying off a bill is good thing - a great feeling, as a matter of fact. Sacrificing and learning to be resourceful made it all work out. My work lunches were peanut butter & jelly sandwiches or rice and beans - a great, healthy filling lunch.
Many people today turn to food pantry's to supplement their very low food budgets. Sometimes, you're not sure what to do with what you get, because it's something you wouldn't buy. Familiarity is what we turn to when we have a limited budget - there's no risk of trying something your family may not eat. But, many are faced with the challenge of getting something they're not familiar with and cooking it so that their family will eat it.
Here are my responses to one readers challenges:
Sweet potatoes can be used in recipes calling for pumpkin, as in breads and muffins. Slice breads and freeze individually for breakfast - easy to pop in the microwave to defrost! Or, cook them, I usually bake them, and take the skin off and freeze them for use later in breads or soups.
Blueberries galore! Wow, that makes me kind of envious! Blueberries are easy to freeze if you lay them on a cookie sheet, then transfer to bags or containers. Frozen blueberries can be added to smoothies, which kids LOVE and pancakes, yogurt or muffins. Also, if you feel up to it, you can make a quick freezer jam with a couple of cups of blueberries and a cup of sugar. Cook the berries and sugar until it coats the back of a spoon. Cool and transfer to a jar or plastic container and freeze.
Cucumbers and lettuce, usually need to be eaten up right away. Refrigerator pickles are quick and easy, if you like that sort of thing. I made some refrigerator bread and butter pickles a couple of weeks ago, and can get you the recipe if you're interested. Lettuce is something I have in abundance right now, since I grew some and was given some at the food co-op. Salads are great this time of year, but, another way to use lettuce that sort of conceals it, is to chop it and add it to a stir fry or a soup.
Collard greens! Wow, I love greens - so good for you! The thing about collards is that they are tough and do need to be cooked for a long time. The cooking time ranges from 45 minutes to 1 hour. Flavoring with a smoky ham hock makes them especially delicious, but, you can cook in plain water and toss with some fried bacon and onions after you've cooked and drained the greens. Even toss with some of the bacon drippings for added flavor. Another thing is that the water they cooked in is especially nutritious - any vegetable water is very good for you, potato water, too! If you can save it for a broth later, add it to chicken stock for a nutrient rich soup or cook rice or beans/lentils with it. Consider freezing it for use later. Also, the ribs of the greens can be chopped and cooked similar to broccoli stems for soups in the winter - don't throw them away! Also, chopping them very small helps to make them more palatable for children - and sort of unrecognizable :)
The thing about food pantry's is that they are given food items, either by people donating as they leave the store with cash or extra groceries. Food stores donate their produce items that are just past the 'Sell By' date. Many canned items and even dairy will last well after the Sell By and even the Use By date. It's good to hear you like to get the staple items - much better for you! But, sometimes you have no choice but to accept what they give you. In this case, cereals and canned foods can be added to something healthy. Canned fruit with cottage cheese. Sugary cereal could be a 'dessert cereal' or a topping on yogurt. Canned soups can be added to ground beef or chicken to make a casserole. Ramen noodles can be made somewhat healthier by adding some steamed vegetables or some leftover meat; my son used to eat them a lot and so did I, but the amount of sodium is so not good for you - if you can try using part of the packet just for flavor it would be better for you. Also, adding meat or tuna to a box of macaroni and cheese(you may get a lot of these) with a side of vegetables is a fast and easy, kid-friendly meal.
Yes, it's a challenging situation to be in. Yes, you may need help from a food pantry and receive items you're not familiar with - but you can become resourceful and learn to cook different things than you're used to and create healthy, satisfying meals you and your family will enjoy. Making it work may seem daunting at first, but take the opportunity to learn, and learn well - and take your new found resourcefulness with you for the rest of your life.
Your stories and questions are welcomed with open arms. I will always do what I can to help.
~Julie
Many people today turn to food pantry's to supplement their very low food budgets. Sometimes, you're not sure what to do with what you get, because it's something you wouldn't buy. Familiarity is what we turn to when we have a limited budget - there's no risk of trying something your family may not eat. But, many are faced with the challenge of getting something they're not familiar with and cooking it so that their family will eat it.
Here are my responses to one readers challenges:
Sweet potatoes can be used in recipes calling for pumpkin, as in breads and muffins. Slice breads and freeze individually for breakfast - easy to pop in the microwave to defrost! Or, cook them, I usually bake them, and take the skin off and freeze them for use later in breads or soups.
Blueberries galore! Wow, that makes me kind of envious! Blueberries are easy to freeze if you lay them on a cookie sheet, then transfer to bags or containers. Frozen blueberries can be added to smoothies, which kids LOVE and pancakes, yogurt or muffins. Also, if you feel up to it, you can make a quick freezer jam with a couple of cups of blueberries and a cup of sugar. Cook the berries and sugar until it coats the back of a spoon. Cool and transfer to a jar or plastic container and freeze.
Cucumbers and lettuce, usually need to be eaten up right away. Refrigerator pickles are quick and easy, if you like that sort of thing. I made some refrigerator bread and butter pickles a couple of weeks ago, and can get you the recipe if you're interested. Lettuce is something I have in abundance right now, since I grew some and was given some at the food co-op. Salads are great this time of year, but, another way to use lettuce that sort of conceals it, is to chop it and add it to a stir fry or a soup.
Collard greens! Wow, I love greens - so good for you! The thing about collards is that they are tough and do need to be cooked for a long time. The cooking time ranges from 45 minutes to 1 hour. Flavoring with a smoky ham hock makes them especially delicious, but, you can cook in plain water and toss with some fried bacon and onions after you've cooked and drained the greens. Even toss with some of the bacon drippings for added flavor. Another thing is that the water they cooked in is especially nutritious - any vegetable water is very good for you, potato water, too! If you can save it for a broth later, add it to chicken stock for a nutrient rich soup or cook rice or beans/lentils with it. Consider freezing it for use later. Also, the ribs of the greens can be chopped and cooked similar to broccoli stems for soups in the winter - don't throw them away! Also, chopping them very small helps to make them more palatable for children - and sort of unrecognizable :)
The thing about food pantry's is that they are given food items, either by people donating as they leave the store with cash or extra groceries. Food stores donate their produce items that are just past the 'Sell By' date. Many canned items and even dairy will last well after the Sell By and even the Use By date. It's good to hear you like to get the staple items - much better for you! But, sometimes you have no choice but to accept what they give you. In this case, cereals and canned foods can be added to something healthy. Canned fruit with cottage cheese. Sugary cereal could be a 'dessert cereal' or a topping on yogurt. Canned soups can be added to ground beef or chicken to make a casserole. Ramen noodles can be made somewhat healthier by adding some steamed vegetables or some leftover meat; my son used to eat them a lot and so did I, but the amount of sodium is so not good for you - if you can try using part of the packet just for flavor it would be better for you. Also, adding meat or tuna to a box of macaroni and cheese(you may get a lot of these) with a side of vegetables is a fast and easy, kid-friendly meal.
Yes, it's a challenging situation to be in. Yes, you may need help from a food pantry and receive items you're not familiar with - but you can become resourceful and learn to cook different things than you're used to and create healthy, satisfying meals you and your family will enjoy. Making it work may seem daunting at first, but take the opportunity to learn, and learn well - and take your new found resourcefulness with you for the rest of your life.
Your stories and questions are welcomed with open arms. I will always do what I can to help.
~Julie
Week 30
Week 30
8/12/12
I stopped at two different markets on my way home on Friday.
Almonds, bulk 1.95
Graham flour 2.39
Chocolate Syrup 2.29
Udon noodles 2.29
Curry powder 2.59
Tomatoes 1.29
Total 13.67 (tax included)
Chicken breasts 7.03
Corn on the cob, 4/1.00
Bacon 3.99
Bean sprouts .70
Eggs 1.19
Sour cream 1.39
Total 15.30
Grand Total 28.97
Had an oops moment (9-1-12)...Found this receipt in my purse and forgot to include it.
Bulgur wheat .96 (The receipt says burger mix, bulk. So for now it's bulgur)
Chocolate chips 1.35
Tax .14
Total 2.45
New Grand Total 31.42
I made an amazing stir-fry with the noodles, chicken, bean sprouts, onions, red pepper, broccoli and garlic. This didn't last long, it really hit the spot. When I found the udon noodles my heart was set on stir fry and it was delicious! For lunch the next few days, I've got chicken and rice - I chopped some bacon, fried it, then cooked the chicken in a bit of the bacon and garlic...nice comfort food.
It's still so hot that all the cooking I do is as quick as possible. It stays cool in the house, with the cool mountain air from the night closed up in the morning - but no reason to have any unnecessry heat.
I am a huge curry fan, lately, I've made curried egg salad. I got a great price on the curry - good buy! I have a lot of chicken, so the remainder will be curried chicken.
My little dog is not doing so well. He's on insulin twice a day, but, now I'm afraid he's losing his sight. The bright sun bothers his eyes. Today on the trail, thank God, I caught sight of him running in the opposite direction. So I have to make clucking sounds, clap and talk to him more so he stays with me. The vet had warned me of this, and for now, otherwise he seems ok. Just more watchful care on my part.
For all of you with school age kids...schools back soon! Enjoy the last days of summer vacation!
~Julie
8/12/12
I stopped at two different markets on my way home on Friday.
Almonds, bulk 1.95
Graham flour 2.39
Chocolate Syrup 2.29
Udon noodles 2.29
Curry powder 2.59
Tomatoes 1.29
Total 13.67 (tax included)
Chicken breasts 7.03
Corn on the cob, 4/1.00
Bacon 3.99
Bean sprouts .70
Eggs 1.19
Sour cream 1.39
Total 15.30
Grand Total 28.97
Had an oops moment (9-1-12)...Found this receipt in my purse and forgot to include it.
Bulgur wheat .96 (The receipt says burger mix, bulk. So for now it's bulgur)
Chocolate chips 1.35
Tax .14
Total 2.45
New Grand Total 31.42
I made an amazing stir-fry with the noodles, chicken, bean sprouts, onions, red pepper, broccoli and garlic. This didn't last long, it really hit the spot. When I found the udon noodles my heart was set on stir fry and it was delicious! For lunch the next few days, I've got chicken and rice - I chopped some bacon, fried it, then cooked the chicken in a bit of the bacon and garlic...nice comfort food.
It's still so hot that all the cooking I do is as quick as possible. It stays cool in the house, with the cool mountain air from the night closed up in the morning - but no reason to have any unnecessry heat.
I am a huge curry fan, lately, I've made curried egg salad. I got a great price on the curry - good buy! I have a lot of chicken, so the remainder will be curried chicken.
My little dog is not doing so well. He's on insulin twice a day, but, now I'm afraid he's losing his sight. The bright sun bothers his eyes. Today on the trail, thank God, I caught sight of him running in the opposite direction. So I have to make clucking sounds, clap and talk to him more so he stays with me. The vet had warned me of this, and for now, otherwise he seems ok. Just more watchful care on my part.
For all of you with school age kids...schools back soon! Enjoy the last days of summer vacation!
~Julie
Week 29 Trip 2
Week 29 Trip 2
Cottage Cheese 1.99
Bananas 1.02
Mango 1.50
Dark Chocolate bar 2.00
Peppermints 1.59
Total 8.59 (tax included)
Had to stop for dog and cat food, so I got a few things for myself. I started a new job on Monday so no more meetings with lunch. Which is fine with me; less stress and a better company is a nice switch.
Cottage Cheese 1.99
Bananas 1.02
Mango 1.50
Dark Chocolate bar 2.00
Peppermints 1.59
Total 8.59 (tax included)
Had to stop for dog and cat food, so I got a few things for myself. I started a new job on Monday so no more meetings with lunch. Which is fine with me; less stress and a better company is a nice switch.
Sunday, August 5, 2012
Real (Packaged) Food Finally Rots & How to Clean Fresh Produce
Eventually, think six months after the "Best if Used By" date of Feb 5, the bagged snow peas have finally turned rotten. It's pretty disgusting - slimy and brown but interestingly enough, still recognizable. I bought these in February - approx. 2/12, at a reduced price. Still edible after two and three months - especially if cooked. At four months they started turning brown - yea, I know FOUR months. I wonder how long they would've lasted if I didn't open the bag. Hmmm.
This would be a great experiment for kids, too. Buy fresh, organic produce and buy the same in a bag and see how long it takes each to rot.
An interesting project, sorry, my pictures didn't come out very well. Preservatives, supposedly keep food 'fresh'.
What does fresh mean?
Fresh, as defined by Meriam-Webster:
b: not altered by processing, fresh vegetables
c: lacking experience : raw d: newly or just come or arrived, fresh from school
Fresh, as defined by freedictionary.com:
Not stale or deteriorated; newly made, harvested, etc. fresh bread fresh strawberries
(Cookery) not canned, frozen, or otherwise preserved fresh fruit
Preservatives make fresh food last. Bottom line. All produce in the markets, with the exception, of course, of organic produce, has some degree of pesticide on it.
*Also, an acidic solution made with either vinegar or lemon juice, in a 3 to 1 solution. Either by soaking or kept in a spray bottle. Spray your produce and then rinse thoroughly in cold tap water.
*Wash leafy vegetables by soaking in a clean sink full of cold water for a few minutes. If you use a spinner, just transfer to your spinner to dry. Otherwise, you can transfer to clean kitchen towels and pat dry and leave to air dry or even spin in a large floursack towel outside.
*Wash broccoli and cauliflower by soaking then cutting into pieces. Do a final thorough rinse in a colander.
* Mushrooms do need a quick rinse, then a wipe with a clean, dry kitchen towel.
*Citrus fruits and vegetables with skins you don't eat should, also, be washed in plain cold water. Think of this, you peel an orange and eat it with your hands that have just been all over the peel - the orange segments go straight into your mouth
These lists from the Environmental Working Group of the Dirty Dozen and the Clean 15 are great resources to keep on hand in your kitchen.
http://www.ewg.org/foodnews/summary/
This would be a great experiment for kids, too. Buy fresh, organic produce and buy the same in a bag and see how long it takes each to rot.
What does fresh mean?
Fresh, as defined by Meriam-Webster:
b: not altered by processing, fresh vegetables
c: lacking experience : raw d: newly or just come or arrived, fresh from school
Fresh, as defined by freedictionary.com:
Not stale or deteriorated; newly made, harvested, etc. fresh bread fresh strawberries
(Cookery) not canned, frozen, or otherwise preserved fresh fruit
Preservatives make fresh food last. Bottom line. All produce in the markets, with the exception, of course, of organic produce, has some degree of pesticide on it.
Fresh produce should always be washed:
*A good scrubbing of fruits and vegetables in plain cold water is good. I scrub with a plastic scrubber on potatoes and root vegetables. And use a sink rag on items like celery, apples, peppers, etc - a sink rag swirled in grapes works well. Be sure not to use fabric softener on your kitchen towels and rags, I take mine out of the washer and air dry.*Also, an acidic solution made with either vinegar or lemon juice, in a 3 to 1 solution. Either by soaking or kept in a spray bottle. Spray your produce and then rinse thoroughly in cold tap water.
*Wash leafy vegetables by soaking in a clean sink full of cold water for a few minutes. If you use a spinner, just transfer to your spinner to dry. Otherwise, you can transfer to clean kitchen towels and pat dry and leave to air dry or even spin in a large floursack towel outside.
*Wash broccoli and cauliflower by soaking then cutting into pieces. Do a final thorough rinse in a colander.
* Mushrooms do need a quick rinse, then a wipe with a clean, dry kitchen towel.
*Citrus fruits and vegetables with skins you don't eat should, also, be washed in plain cold water. Think of this, you peel an orange and eat it with your hands that have just been all over the peel - the orange segments go straight into your mouth
These lists from the Environmental Working Group of the Dirty Dozen and the Clean 15 are great resources to keep on hand in your kitchen.
http://www.ewg.org/foodnews/summary/
Week 29
Week 29
8/5/12
Sugar 2.98
Chinese cabbage 2.70
Wheat bread 2.79
Butter 2.00
Strawberries 2.00
Lemons, 2 qty 1.98
Nutella 2.98
Cucumbers, 2 qty 1.58
Total $19.01
The produce in the market these days is phenomenal, so I went ahead with that and skipped the co-op. Eating well, does mean spending approximately half of your food budget on fruits and vegetables.
I saw the cabbage and had an instant craving for sauteed cabbage. It's huge, so I think I'll do some plain with butter and some with soy sauce and sesame seeds.
I may have to stop for some tomatoes - somehow I missed them. Sandwiches made with cream cheese, tomatoes and cucumber...Yum!
Butter lasts me about 4 to 6 weeks - as long as I'm not baking! Or slathering it on homemade bread - eek, I know, but it's one of the best things in the world. Nutella, is to me a staple; a must have on toast or straight from the jar.
I've got a pretty good thing going in my garden. Now that I have sort of discovered my capability with this new found skill, I am planning for next year. Funny thing, huh? It seems to me, having a garden is always a work in progress. Something growing in front of you, and something growing in your mind for the next season. With progress, grows confidence. I was too big for my britches this last spring, not realizing the work involved. It takes time, year after year to build it up. Next year it still won't be the way I want it - there is always something to look forward to and try for the next year. And at the same time, that feeling of satisfaction of seeing what has become so beautiful has a way of keeping you inspired for the next planting. Just like life. Start small and build up your confidence: Just do it, it's worth it in every possible way.
~Julie
8/5/12
Sugar 2.98
Chinese cabbage 2.70
Wheat bread 2.79
Butter 2.00
Strawberries 2.00
Lemons, 2 qty 1.98
Nutella 2.98
Cucumbers, 2 qty 1.58
Total $19.01
The produce in the market these days is phenomenal, so I went ahead with that and skipped the co-op. Eating well, does mean spending approximately half of your food budget on fruits and vegetables.
I saw the cabbage and had an instant craving for sauteed cabbage. It's huge, so I think I'll do some plain with butter and some with soy sauce and sesame seeds.
I may have to stop for some tomatoes - somehow I missed them. Sandwiches made with cream cheese, tomatoes and cucumber...Yum!
Butter lasts me about 4 to 6 weeks - as long as I'm not baking! Or slathering it on homemade bread - eek, I know, but it's one of the best things in the world. Nutella, is to me a staple; a must have on toast or straight from the jar.
I've got a pretty good thing going in my garden. Now that I have sort of discovered my capability with this new found skill, I am planning for next year. Funny thing, huh? It seems to me, having a garden is always a work in progress. Something growing in front of you, and something growing in your mind for the next season. With progress, grows confidence. I was too big for my britches this last spring, not realizing the work involved. It takes time, year after year to build it up. Next year it still won't be the way I want it - there is always something to look forward to and try for the next year. And at the same time, that feeling of satisfaction of seeing what has become so beautiful has a way of keeping you inspired for the next planting. Just like life. Start small and build up your confidence: Just do it, it's worth it in every possible way.
~Julie
Monday, July 30, 2012
Week 28 - Market Trip
Week 28 - Market Trip
7/29/12
English muffins 1.99
Bulgur wheat, bulk .97
Granola, bulk 2.80
Cheese, 1lb 4.89
Half & half 2.39
Milk 1.99
Yogurt, plain 2.59
Corn tortillas 1.99
Total 19.61
I am on a yogurt parfait kick, I have to have one practically every day. And right now I have blueberries and peaches which will make amazing parfaits! The corn tortillas are local and there might be 4 dozen in the package, it's a lot and lasts me a long time. Been thinking about making some tortilla chips, also. Just take about six of them, slice them into triangles and drop into my fryer. These are the best chips! I make just enough of them - and that's it, but let me tell you something they are so, so much better than anything store bought; just think, really good Mexican restaurant!
I know, I know, I need to make my own granola. But it is just too flippin' hot to turn that oven on. So that will have to wait till it cools off! Same goes with the English muffins-
And I got my bulgur wheat - to stretch those meat dollars. Seriously, you need to try mixing it with ground beef, you'll be glad you did. Just season like you would taco meat or chili. Delicious!
Feel free to kick out some ideas for money saving meals and shopping on a budget.
I would love to hear from you!
~Julie
7/29/12
English muffins 1.99
Bulgur wheat, bulk .97
Granola, bulk 2.80
Cheese, 1lb 4.89
Half & half 2.39
Milk 1.99
Yogurt, plain 2.59
Corn tortillas 1.99
Total 19.61
I am on a yogurt parfait kick, I have to have one practically every day. And right now I have blueberries and peaches which will make amazing parfaits! The corn tortillas are local and there might be 4 dozen in the package, it's a lot and lasts me a long time. Been thinking about making some tortilla chips, also. Just take about six of them, slice them into triangles and drop into my fryer. These are the best chips! I make just enough of them - and that's it, but let me tell you something they are so, so much better than anything store bought; just think, really good Mexican restaurant!
I know, I know, I need to make my own granola. But it is just too flippin' hot to turn that oven on. So that will have to wait till it cools off! Same goes with the English muffins-
And I got my bulgur wheat - to stretch those meat dollars. Seriously, you need to try mixing it with ground beef, you'll be glad you did. Just season like you would taco meat or chili. Delicious!
Feel free to kick out some ideas for money saving meals and shopping on a budget.
I would love to hear from you!
~Julie
Sunday, July 29, 2012
Week 28
Week 28
7/29/12
Food Co-op!
2 lbs. baby carrots, bagged
1 pint grape tomatoes
3 small mangoes
6 red potatoes
6 oz. blueberries
5 lg peaches
5 white plumbs
2 med red bell peppers
3 lbs red grapes
1 lg head romaine lettuce
1 lg English cucumber
1 cantaloupe
Total 15.00
fee 1.50
With all of this, plus what I have in my garden, I've got the cornucopia of plenty. In my garden I've got yellow beans, lettuce and lots and lots of peas - see my garden post soon, I'm about to post pictures!
I'm not a fan of produce prepared and bagged, like the carrots. I was quite surprised to see them, also, the cucumber is wrapped. Not that I won't eat them, I will, but if it were my choice at the market, I would not buy prepared produce. This is a food co-op, not an organic CSA, I had to remind myself. All of it will be eaten. Just to get myself started, I opened a bag of carrots and dipped a few into the peanut butter jar, and I shared a couple with Duke.
Last night I made a pasta dish with penne, onions, garlic, red bell peppers and some ground beef, with a little mozzarella melted on top for lunches. In the crockpot, right now, I have chili with no meat, not vegetarian because it does have stock. To replace the meat, I have wheat berries and brown rice. I thought I had some bulgur wheat - but, I guess I used it. An amazing trick for making chili - a meatless chili - is to put in bulgur wheat. Bulgur wheat has the same texture as ground beef and when mixed in the sauce looks just like ground beef. I learned this at a restaurant I used to work at years ago. It will fool a strict vegetarian! For the rest of us, it is an amazing meat stretcher, mix 1 pound ground beef with a 2 cups cooked bulgur and you have twice as much filling for tacos, enchiladas and soups! Just season as you would the ground beef.
Cooked grains are, also, great mixed in salads. Tossed with some oil and vinegar and chopped veggies, they are an amazing summer salad, ready to-go in your frig! The longer they marinade with other flavors the better the flavor!
I have not shopped at the market yet, tomorrow - until then, Hope you're having a cooooool summer, because it's a hot one!
~Julie
7/29/12
Food Co-op!
2 lbs. baby carrots, bagged
1 pint grape tomatoes
3 small mangoes
6 red potatoes
6 oz. blueberries
5 lg peaches
5 white plumbs
2 med red bell peppers
3 lbs red grapes
1 lg head romaine lettuce
1 lg English cucumber
1 cantaloupe
Total 15.00
fee 1.50
With all of this, plus what I have in my garden, I've got the cornucopia of plenty. In my garden I've got yellow beans, lettuce and lots and lots of peas - see my garden post soon, I'm about to post pictures!
I'm not a fan of produce prepared and bagged, like the carrots. I was quite surprised to see them, also, the cucumber is wrapped. Not that I won't eat them, I will, but if it were my choice at the market, I would not buy prepared produce. This is a food co-op, not an organic CSA, I had to remind myself. All of it will be eaten. Just to get myself started, I opened a bag of carrots and dipped a few into the peanut butter jar, and I shared a couple with Duke.
Last night I made a pasta dish with penne, onions, garlic, red bell peppers and some ground beef, with a little mozzarella melted on top for lunches. In the crockpot, right now, I have chili with no meat, not vegetarian because it does have stock. To replace the meat, I have wheat berries and brown rice. I thought I had some bulgur wheat - but, I guess I used it. An amazing trick for making chili - a meatless chili - is to put in bulgur wheat. Bulgur wheat has the same texture as ground beef and when mixed in the sauce looks just like ground beef. I learned this at a restaurant I used to work at years ago. It will fool a strict vegetarian! For the rest of us, it is an amazing meat stretcher, mix 1 pound ground beef with a 2 cups cooked bulgur and you have twice as much filling for tacos, enchiladas and soups! Just season as you would the ground beef.
Cooked grains are, also, great mixed in salads. Tossed with some oil and vinegar and chopped veggies, they are an amazing summer salad, ready to-go in your frig! The longer they marinade with other flavors the better the flavor!
I have not shopped at the market yet, tomorrow - until then, Hope you're having a cooooool summer, because it's a hot one!
~Julie
Week 27, 2nd & 3rd Trip - One Stressed Out Day!
Week 27, 2nd, 3rd Trips
This week was a highly stressful one, it took all I had not to buy a bunch of chocolate and just go for it. But, I did make a 2 trips on the same day, and I learned a lot in retrospect.
2nd trip
Demi baguette 1.59
Chocolate, dark organic 2.37 (shared, but, mostly for me)
3rd trip
Granola, bulk 3.93
Total 7.89 (tax is included)
What I really needed was a long walk; what I did was make a chocolate sandwich for lunch. Then, when I got home, I made a yogurt parfait - granola, yogurt and honey. Of course, all in all, it was not that bad, looking back. What it did was make me think about something: I've been reading a lot about positive thinking and when you are consumed with negative feelings and thoughts you are supposed to replace it with positive good thoughts. That day, at that chocolate sandwich moment, I was literally marinading in negativity. And the one thing that helped to pull me out of it was my chocolate sandwich. It was a bandaid; a quick fix. If this is not habitual, I suppose it's ok. Next time, I might opt for a soothing beverage, like tea or coffee and a walk around the block. My love for bread and chocolate should be saved for times when I can fully savor the flavor in a positive state of mind.
Food is a go-to for many people for stressful times. Being on this budget has enlightened me on my eating habits; the way I eat and the what-for's. Seeing my stress habits in connection with how I eat unfold before my eyes is letting me get to know myself and how I react to different situations, and food plays a big part in that it is sort of a coping tool to help me feel good again.
How do you deal with stress? Do reach for certain go-to stress foods? My friend Jeanine and I used to talk about our favorite stress-foods. Her favorite was chips and salsa and a margarita and mine was Ben & Jerry's Phish Food - Hmmmm, at this one certain time in our life working an extremely stressful job together. I won't go into stress-weight gain....and a lot of the eating was in front of the t.v.
Think about how you deal with stress and negative emotions. Do you reach for food? If you're conscious about your actions, then you're half-way there. Deal with the issue and your reaction to it, which is most important. And try to enjoy your food as food, not as an emotional security blanket during a bad day.
I, myself, do not plan on giving up my chocolate sandwiches, however, I know I will enjoy them more in a positive state of mind~
Julie
This week was a highly stressful one, it took all I had not to buy a bunch of chocolate and just go for it. But, I did make a 2 trips on the same day, and I learned a lot in retrospect.
2nd trip
Demi baguette 1.59
Chocolate, dark organic 2.37 (shared, but, mostly for me)
3rd trip
Granola, bulk 3.93
Total 7.89 (tax is included)
What I really needed was a long walk; what I did was make a chocolate sandwich for lunch. Then, when I got home, I made a yogurt parfait - granola, yogurt and honey. Of course, all in all, it was not that bad, looking back. What it did was make me think about something: I've been reading a lot about positive thinking and when you are consumed with negative feelings and thoughts you are supposed to replace it with positive good thoughts. That day, at that chocolate sandwich moment, I was literally marinading in negativity. And the one thing that helped to pull me out of it was my chocolate sandwich. It was a bandaid; a quick fix. If this is not habitual, I suppose it's ok. Next time, I might opt for a soothing beverage, like tea or coffee and a walk around the block. My love for bread and chocolate should be saved for times when I can fully savor the flavor in a positive state of mind.
Food is a go-to for many people for stressful times. Being on this budget has enlightened me on my eating habits; the way I eat and the what-for's. Seeing my stress habits in connection with how I eat unfold before my eyes is letting me get to know myself and how I react to different situations, and food plays a big part in that it is sort of a coping tool to help me feel good again.
How do you deal with stress? Do reach for certain go-to stress foods? My friend Jeanine and I used to talk about our favorite stress-foods. Her favorite was chips and salsa and a margarita and mine was Ben & Jerry's Phish Food - Hmmmm, at this one certain time in our life working an extremely stressful job together. I won't go into stress-weight gain....and a lot of the eating was in front of the t.v.
Think about how you deal with stress and negative emotions. Do you reach for food? If you're conscious about your actions, then you're half-way there. Deal with the issue and your reaction to it, which is most important. And try to enjoy your food as food, not as an emotional security blanket during a bad day.
I, myself, do not plan on giving up my chocolate sandwiches, however, I know I will enjoy them more in a positive state of mind~
Julie
Sunday, July 22, 2012
Week 27
Week 27
7/22/12
Bananas 1.90
Milk 1.99
Peanuts, bulk 2.02
Pinto beans, bulk 1.96
Mango 1.89
Broccoli .73
Plums 1.38
Avocados, 2 for 3.00
Eggs .99
Evaporated milk 1.29
Ground beef 3.59
Honey 4.95
Tuna, lg can 3.19
Tomato paste .69
Tomatoes, canned, diced .79
Chicken breasts, 4 boneless 7.53
Total 37.89
I could've kicked myself this week when I forgot to sign-up for the co-op. I got home late Sunday night, got very little sleep and got up to work the next day. Monday, I stayed up late again and by Tuesday, I was flat out exhausted - not thinking about food, I fell asleep too early.
The heat is so draining! I learned to open up the house at night to let in all the cool air and close it up in the morning to conserve energy - with the fans going, this is an efficient way to keep cool.
I've got the crockpot on with the chicken right now with garlic, chili powder and salt and pepper. If I had lemon or lime, I would've added it, but, this is a really tasty dry rub. I'll have some hot roasted tonight and have some cold for salad and a wrap or two with the whole wheat tortillas.
I cleaned out my freezer full of chili this week for my work lunches - so I might make chili with the ground beef. Not exactly sure yet. Or just burgers? I may do some potatoes in the crockpot, since it's so hot - baked potato salad? I've got lettuce that's ready from my garden, peas and some beans that will be ready to pick in the next few days...I know! I am so amazed!
I went out on a limb - it's quite expensive - for some honey. It's orange blossom honey, my favorite - and I still have yogurt. Yogurt, honey and cinnamon or a few drops of vanilla...mmmm. Another personal favorite is yogurt with Angostura bitters, a few dashes - with honey and cinnamon...just lovely
I've been craving a chunk monkey shake; banana, chocolate syrup and a heaping large tablespoon of peanut butter with milk and ice blended smooth - this will be my treat today! Yum!
If I can hold off and get the mango really ripe, I'll use half of it for a mango lassi. A mango lassi is simply mango, plain yogurt, milk, sugar to taste and ice, blended smooth. This is a decadent dessert. I can always tell a good Indian restaurant by their mango lassi, it has to be just plain and simple, but the key, the absolute key ingredient is over ripe mangoes. A sweet, strong mango flavor with a deep orange color...but you have to wait for the mango to get that ripe...I can almost taste it now...but no, I will wait a few days and maybe a few more till that mango is good and ripe and smells strong and sweet.
Summer smoothies and shakes are so refreshing. With fresh fruit and yogurt a smoothie can be light and low calorie - and making them at home, you have the control of what you put into it!
I hope you're all enjoying the summer! Keep coooool!
~Julie
7/22/12
Bananas 1.90
Milk 1.99
Peanuts, bulk 2.02
Pinto beans, bulk 1.96
Mango 1.89
Broccoli .73
Plums 1.38
Avocados, 2 for 3.00
Eggs .99
Evaporated milk 1.29
Ground beef 3.59
Honey 4.95
Tuna, lg can 3.19
Tomato paste .69
Tomatoes, canned, diced .79
Chicken breasts, 4 boneless 7.53
Total 37.89
I could've kicked myself this week when I forgot to sign-up for the co-op. I got home late Sunday night, got very little sleep and got up to work the next day. Monday, I stayed up late again and by Tuesday, I was flat out exhausted - not thinking about food, I fell asleep too early.
The heat is so draining! I learned to open up the house at night to let in all the cool air and close it up in the morning to conserve energy - with the fans going, this is an efficient way to keep cool.
I've got the crockpot on with the chicken right now with garlic, chili powder and salt and pepper. If I had lemon or lime, I would've added it, but, this is a really tasty dry rub. I'll have some hot roasted tonight and have some cold for salad and a wrap or two with the whole wheat tortillas.
I cleaned out my freezer full of chili this week for my work lunches - so I might make chili with the ground beef. Not exactly sure yet. Or just burgers? I may do some potatoes in the crockpot, since it's so hot - baked potato salad? I've got lettuce that's ready from my garden, peas and some beans that will be ready to pick in the next few days...I know! I am so amazed!
I went out on a limb - it's quite expensive - for some honey. It's orange blossom honey, my favorite - and I still have yogurt. Yogurt, honey and cinnamon or a few drops of vanilla...mmmm. Another personal favorite is yogurt with Angostura bitters, a few dashes - with honey and cinnamon...just lovely
I've been craving a chunk monkey shake; banana, chocolate syrup and a heaping large tablespoon of peanut butter with milk and ice blended smooth - this will be my treat today! Yum!
If I can hold off and get the mango really ripe, I'll use half of it for a mango lassi. A mango lassi is simply mango, plain yogurt, milk, sugar to taste and ice, blended smooth. This is a decadent dessert. I can always tell a good Indian restaurant by their mango lassi, it has to be just plain and simple, but the key, the absolute key ingredient is over ripe mangoes. A sweet, strong mango flavor with a deep orange color...but you have to wait for the mango to get that ripe...I can almost taste it now...but no, I will wait a few days and maybe a few more till that mango is good and ripe and smells strong and sweet.
Summer smoothies and shakes are so refreshing. With fresh fruit and yogurt a smoothie can be light and low calorie - and making them at home, you have the control of what you put into it!
I hope you're all enjoying the summer! Keep coooool!
~Julie
Thursday, July 19, 2012
Home Cooking as a Humanitarian Act
Food
Insecurity is hunger. I suppose food insecurity sounds politically correct.
But, why do we need a word like hunger to sound politically correct? Do we not
want the people who are hungry to feel bad about being hungry? I’m torn. I want
people that need help to be able to ask for resources to help them get through
troubled times without feeling bad. I certainly do not want pride to be an
issue as far as hunger is concerned. Unemployment, conflict and natural
disasters, including draught are all factors in the fight against hunger.
Nobody
could possibly want hunger in their life.
Right
here, I hope you understand what I’m talking about, because, right now, I’m
going to switch gears. Yes, there are problems with people feeding themselves
and their families. All over the world. What I want to say loud and clear here
is that I am a home cooking advocate. I believe if we all took the time to shop
well with the budgets we have, and buy whole, real-food ingredients in their
natural state and took them home to cook, it would make a huge difference in
our lives and our quality of life.
To take
something as simple as home cooking and say loud and clear that home cooking is
a humanitarian act is that going too far? And why shouldn’t it be? Cooking is a
humanitarian act, seriously. Look at the world we live in, all of it, from your
home to your community to the country we live in to the world we all live in. What
do we all have in common? Cooking food and meals with family. Yes, different in
preparation and ritual, as far as region and nationality go, but, it is the one
thing we do all over the world that we all have in common. It makes us human,
therefore, it is a humanitarian act.
I’ve
written a short, simple book, Inspired Home Cooking. While writing it, I made a
note never to use the word hunger, as if home cooking were a fight against it.
On this site, I have made a point of saying that I was pro-cooking. To end the
negative food issues, it must be a priority to cook with whole foods, as much
as we can, if not, all the time. Use our budgets wisely and cook. Simple.
I’m not
out to talk about what I don’t believe in or fighting against; I am speaking
out to promote what I do believe in: Home cooking.
Tuesday, July 17, 2012
Week 26
Week 26
7/15/12
Officially, the half-way mark or high water mark of summer! However you want to say it; I've been on this project for 6 months as of this week. And, I have a surprise for you: I'm not shopping this week.
Nope, I was away for 3 days and 3 nights. I have food in the frig and freezer. So, I'm going to make do with what I have. So far, for lunch I've had chili that was frozen, I have eggs, peanut butter, beans and lentils, flour for bread (if I need to I can bake in the morning), cereal and a big can of tuna and eggs. I know, I could use some produce, but, I have lettuce in my garden. I have canned apricots. This week, I will make do, and make do just fine.
Each week, it's a good idea to buy a few items that will carry over into the next or to have in the pantry for whenever they're needed. Stocking up, whether its a can here or a jar there, it just makes sense. Since I've done just that, this is my week to save a week.
~Julie
7/15/12
Officially, the half-way mark or high water mark of summer! However you want to say it; I've been on this project for 6 months as of this week. And, I have a surprise for you: I'm not shopping this week.
Nope, I was away for 3 days and 3 nights. I have food in the frig and freezer. So, I'm going to make do with what I have. So far, for lunch I've had chili that was frozen, I have eggs, peanut butter, beans and lentils, flour for bread (if I need to I can bake in the morning), cereal and a big can of tuna and eggs. I know, I could use some produce, but, I have lettuce in my garden. I have canned apricots. This week, I will make do, and make do just fine.
Each week, it's a good idea to buy a few items that will carry over into the next or to have in the pantry for whenever they're needed. Stocking up, whether its a can here or a jar there, it just makes sense. Since I've done just that, this is my week to save a week.
~Julie
My Vacation Wasn't Long Enough
And you probably feel the same way I do!
I had a great 3 day get-away to my nieces wedding reception in rockin' Caldwell, Idaho. The night I got there it had barely cooled down from 108 degrees. Thank God for air conditioning, in the car and house. It was a beautiful party with lots of people, beer and of course, food! My niece looked gorgeous and the party, held at my parents house, was a huge success.
It was pretty clear that everyone had a wonderful time and most definitely, a memorable time.
Well, I did say they sold the farm, so the next time I go visit...it won't be where I've been visiting for the past 28 years. So many memories come from a home...no matter where it is.
Hope you're all having a great summer, creating memories! I still need to catch up on sleep...
~Julie
I had a great 3 day get-away to my nieces wedding reception in rockin' Caldwell, Idaho. The night I got there it had barely cooled down from 108 degrees. Thank God for air conditioning, in the car and house. It was a beautiful party with lots of people, beer and of course, food! My niece looked gorgeous and the party, held at my parents house, was a huge success.
It was pretty clear that everyone had a wonderful time and most definitely, a memorable time.
The top of the cake...to be saved for later...
The blushing bride and her sisters.
A melancholy look at a view we won't get again because...they sold the farm.
I think he's trying to say 'Is yours as strong as mine?'
The beautiful wedding cake homemade by my-step-mom. And check out those sexy looking cupcakes:)
What's a wedding cake without a poke from a mysterious little hand?! I think I have an idea ;)
Hope you're all having a great summer, creating memories! I still need to catch up on sleep...
~Julie
Monday, July 9, 2012
Week 25
Week 25
7/8/12
Raisin English muffins 1.89
Eggs 1.69
Milk 1.99
Half and half 2.39
Tuna, lg can 3.19
Brown sugar 1 lb. 1.29
Yogurt, plain 32oz. 2.59
Evaporated milk 1.29
Pasta, penne .98
Peanut butter 2.89
Cheddar cheese 2.79
Tomatoes, canned, diced .79
Total 23.77
There's one thing for sure: We're having a heat wave.
It is hot, hot, hot!!! I've got 3 fans going now...and I wouldn't dare touch my stove! Last night I made some potato salad and hard boiled some eggs for some easy cold food for work. My lettuce is just about ready to pick...can you believe it??? - that'll be good for a few salads this week. And a healthy version of rice pudding - cold food for breakfast, too.
Almost at the 6 Month mark! It's right around the corner. This budget of mine is ingrained in me now. I'm planning to try some variations on spending, without changing the budgeted amount. For instance, buying for a month at a time, twice a month and every other week. Many people have to live paycheck to paycheck, so it's important to learn how to buy when your money comes in. I'm no stranger to economic insecurity. It's important to know it is only a temporary situation. Most importantly, learn from the experience and keep that knowledge moving forward.
This weekend is my niece's wedding reception so I'll be gone for 3 days for some good family fun and food. It'll be hotter there than it is here...but thank God for air conditioning.
Why does summer always feel so much busier than winter?
7/8/12
Raisin English muffins 1.89
Eggs 1.69
Milk 1.99
Half and half 2.39
Tuna, lg can 3.19
Brown sugar 1 lb. 1.29
Yogurt, plain 32oz. 2.59
Evaporated milk 1.29
Pasta, penne .98
Peanut butter 2.89
Cheddar cheese 2.79
Tomatoes, canned, diced .79
Total 23.77
There's one thing for sure: We're having a heat wave.
It is hot, hot, hot!!! I've got 3 fans going now...and I wouldn't dare touch my stove! Last night I made some potato salad and hard boiled some eggs for some easy cold food for work. My lettuce is just about ready to pick...can you believe it??? - that'll be good for a few salads this week. And a healthy version of rice pudding - cold food for breakfast, too.
Almost at the 6 Month mark! It's right around the corner. This budget of mine is ingrained in me now. I'm planning to try some variations on spending, without changing the budgeted amount. For instance, buying for a month at a time, twice a month and every other week. Many people have to live paycheck to paycheck, so it's important to learn how to buy when your money comes in. I'm no stranger to economic insecurity. It's important to know it is only a temporary situation. Most importantly, learn from the experience and keep that knowledge moving forward.
This weekend is my niece's wedding reception so I'll be gone for 3 days for some good family fun and food. It'll be hotter there than it is here...but thank God for air conditioning.
Why does summer always feel so much busier than winter?
Monday, July 2, 2012
Week 24
Week 24
7/1/12
Chocolate chips, bulk 2.18
Walnuts, bulk 2.52
Yeast 2.49
Chocolate almond milk 1.99
Wheat tortillas 3.99
Mozarella 1.79
Chocolate syrup 1.99
Milk 1.99
Sweetened condensed milk 2.19
Tomatoes, diced, canned .79
Tomato paste 1.29
Ground beef 4.01
Stew beef 2.85
Neufchatel, cream cheese 1.79
Total 31.86
I don't need to go to the food co-op every week - I still have bananas coming out of my ears! The ones I got were so green, I have just now been able to eat them. Plenty of potatoes, onions, tomatoes and lettuce. Also, still several nectarines and the last of the cherries. I was overwhelmed with last weeks haul! For one person, it certainly is more than enough!
I'm on a new kick with my cold brewed iced coffee. I think I drink way too much of it, and it's summer so the jolt and the creaminess are sort of a de-stressing go-to. As you can see I've got chocolate syrup and sweetened condensed milk....and oh...my...goodness....are these iced coffees goooood!
I've got my budget so ingrained now that I don't have to add it up as I go along. Today I picked everything up and went straight to the checkout and was pretty much on target. I guess, after almost six months I've gotten used to what I can buy.
A couple of weeks ago, I made a batch of chili beans and froze them. I really like this make it and freeze it concept - it's great for work lunches and quick meals (even without a mocrowave). I've been thinking about doing a project for one month - taking half of my food budget which would be $60 and buying some bulk meats and pasta and beans and just stocking my freezer. I'd like to see how many meals I can make with $60, filling up my freezer and see how long it will last. The remaining half of my budget would be for produce and dairy. It's waaaay too hot to think about cooking on a scale like that right now, although, I'd probably do most of the cooking in the crockpot. I think as fall comes around and I get a nice chilly day (did I really say that?), I will try it.
My garden has produced some beautiful lettuce!! The seedlings I thought had died grew into a lovely little lettuce patch and almost ready for salad!! Fresh lettuce - I can't wait!
It's nice to take a hike in the morning before the heats gets intolerable!
Cook in the morning and keep your kitchen coool!
Cheers to Home Cooking!
~Julie~
7/1/12
Chocolate chips, bulk 2.18
Walnuts, bulk 2.52
Yeast 2.49
Chocolate almond milk 1.99
Wheat tortillas 3.99
Mozarella 1.79
Chocolate syrup 1.99
Milk 1.99
Sweetened condensed milk 2.19
Tomatoes, diced, canned .79
Tomato paste 1.29
Ground beef 4.01
Stew beef 2.85
Neufchatel, cream cheese 1.79
Total 31.86
I don't need to go to the food co-op every week - I still have bananas coming out of my ears! The ones I got were so green, I have just now been able to eat them. Plenty of potatoes, onions, tomatoes and lettuce. Also, still several nectarines and the last of the cherries. I was overwhelmed with last weeks haul! For one person, it certainly is more than enough!
I'm on a new kick with my cold brewed iced coffee. I think I drink way too much of it, and it's summer so the jolt and the creaminess are sort of a de-stressing go-to. As you can see I've got chocolate syrup and sweetened condensed milk....and oh...my...goodness....are these iced coffees goooood!
I've got my budget so ingrained now that I don't have to add it up as I go along. Today I picked everything up and went straight to the checkout and was pretty much on target. I guess, after almost six months I've gotten used to what I can buy.
A couple of weeks ago, I made a batch of chili beans and froze them. I really like this make it and freeze it concept - it's great for work lunches and quick meals (even without a mocrowave). I've been thinking about doing a project for one month - taking half of my food budget which would be $60 and buying some bulk meats and pasta and beans and just stocking my freezer. I'd like to see how many meals I can make with $60, filling up my freezer and see how long it will last. The remaining half of my budget would be for produce and dairy. It's waaaay too hot to think about cooking on a scale like that right now, although, I'd probably do most of the cooking in the crockpot. I think as fall comes around and I get a nice chilly day (did I really say that?), I will try it.
My garden has produced some beautiful lettuce!! The seedlings I thought had died grew into a lovely little lettuce patch and almost ready for salad!! Fresh lettuce - I can't wait!
It's nice to take a hike in the morning before the heats gets intolerable!
Cook in the morning and keep your kitchen coool!
Cheers to Home Cooking!
~Julie~
Sunday, June 24, 2012
Cold Brew Convert
It's hot everywhere. Iced coffee seems to be the go-to drink among many of us, morning, noon and night! It's decadent (very much so depending on the time of day) and it's uplifting. Let's not forget it is caffeinated (by choice). Having worked as a barrista, I've known about cold brewing for several years, but, only just tried it at home. After researching, I found the most economical method and gave it a try.
It is not at all complicated, however, be careful, as it can be messy.
8 oz. good coffee grounds
1 gallon water
You will need a gallon container or extra large pitcher. Preferably 2 - one for bewing and one as a decanter in the frig.
A large strainer.
I used a floursack dish towel. Note - if you used fabric softener, be sure and hand wash it and rinse well to get any scent off of the towel.
I weighed the grounds to be precise and poured them into the container. Add water to cover the grounds and give a slow stir to be sure the grounds are completely saturated with water.
Allow this the brew on the counter for 12 to 24 hours. I let mine stand for 24 hours. Place the floursack over the strainer and pour the brewed coffee over this. Be carefull not to overflow the strainer. And you will have to stir the grounds to keep the coffee flowing through, as they get stuck on the bottom of the cloth preventing the ease of the flow.
This is a coffee concentrate; far richer than the hot brewing system. I added ice and half and half to dilute mine and it was still very rich and smooth tasting. The acidity is far lower, around 65% lower than hot brewing. After 2 large cups, I have not had any shaky feelings I normally get from coffee.
Sugar - if that's what you use - does not melt easily into cold drinks. The most efficient solution is to make a simple syrup of 1 cup sugar and 1 cup water, cook in a saucepan until dissolved and add to your coffee, as you like it. Keep this in the frig, it lasts for a few months. The syrup can, also, be flavored with a teaspoon of vanilla extract, or any extract your heart desires. For an even more decadent flavored iced coffee - add a couple of teaspoons of sweetened condensed milk. I use sweetened condensed milk in my tea, quite often, and it's just simply amazing - it's amazing just with a spoon in front of the frig. Adding to coffee, well...you get the picture. Add chocolate syrup and instant iced mocha.
I'm thinking this amount of coffee, concentrated should last me about 2 or 3 weeks. It will stay fresh for 3 to 4 weeks in the frig. Now, as far as heating up this coffee as a replacement for my morning wake-up, I am not so sure about. Why? Because that hot cup of coffee (and once in a while, hot tea) is part of my morning ritual; the aroma, the gurgling sound of the coffee maker and having my cup with me as I get ready in the morning - are all something I look forward to when I hear my alarm go off and open my eyes everyday. However, I will now make less in the morning - probably one large cup. My iced coffee will definitely become my new afternoon thing!
Cold brewing is extremely efficient and economical for coffee drinkers. The strength and flavor of the coffee far surpasses hot brewing - and just might become a sweet summer obsession!!
Note: Coffee is one of my concessions and not included in my weekly budget.
It is not at all complicated, however, be careful, as it can be messy.
8 oz. good coffee grounds
1 gallon water
You will need a gallon container or extra large pitcher. Preferably 2 - one for bewing and one as a decanter in the frig.
A large strainer.
I used a floursack dish towel. Note - if you used fabric softener, be sure and hand wash it and rinse well to get any scent off of the towel.
I weighed the grounds to be precise and poured them into the container. Add water to cover the grounds and give a slow stir to be sure the grounds are completely saturated with water.
Allow this the brew on the counter for 12 to 24 hours. I let mine stand for 24 hours. Place the floursack over the strainer and pour the brewed coffee over this. Be carefull not to overflow the strainer. And you will have to stir the grounds to keep the coffee flowing through, as they get stuck on the bottom of the cloth preventing the ease of the flow.
This is a coffee concentrate; far richer than the hot brewing system. I added ice and half and half to dilute mine and it was still very rich and smooth tasting. The acidity is far lower, around 65% lower than hot brewing. After 2 large cups, I have not had any shaky feelings I normally get from coffee.
Sugar - if that's what you use - does not melt easily into cold drinks. The most efficient solution is to make a simple syrup of 1 cup sugar and 1 cup water, cook in a saucepan until dissolved and add to your coffee, as you like it. Keep this in the frig, it lasts for a few months. The syrup can, also, be flavored with a teaspoon of vanilla extract, or any extract your heart desires. For an even more decadent flavored iced coffee - add a couple of teaspoons of sweetened condensed milk. I use sweetened condensed milk in my tea, quite often, and it's just simply amazing - it's amazing just with a spoon in front of the frig. Adding to coffee, well...you get the picture. Add chocolate syrup and instant iced mocha.
I'm thinking this amount of coffee, concentrated should last me about 2 or 3 weeks. It will stay fresh for 3 to 4 weeks in the frig. Now, as far as heating up this coffee as a replacement for my morning wake-up, I am not so sure about. Why? Because that hot cup of coffee (and once in a while, hot tea) is part of my morning ritual; the aroma, the gurgling sound of the coffee maker and having my cup with me as I get ready in the morning - are all something I look forward to when I hear my alarm go off and open my eyes everyday. However, I will now make less in the morning - probably one large cup. My iced coffee will definitely become my new afternoon thing!
Cold brewing is extremely efficient and economical for coffee drinkers. The strength and flavor of the coffee far surpasses hot brewing - and just might become a sweet summer obsession!!
Note: Coffee is one of my concessions and not included in my weekly budget.
Week 23
Week 23
6/24/12
Food Co-op - Lots of good stuff!
3 large tomatoes
1 celery bunch
3 large onions
5 lbs. potatoes
1 extra potato, just hanging out
1 Romaine lettuce
33 oz. cherries
6 oz. blueberries
9 bananas
5 small mangoes
8 white nectarines
1 cantaloupe
Total 15.00
Fee 1.50
Wow, an amazing haul from the co-op!! I do have to point out that some of the items are not ripe: the bananas, mangoes, nectarines and tomatoes all need some time. In fact, last weeks bananas are still not ripe enough to eat. I literally have bananas coming out of my ears! Will definitely be freezeing some for smoothies and banana bread.
Potatoes are abundant - still have some from last week and now 5 pounds more. Potato Salad? Sounds good to me.
Market Shopping
Eggs 1.69
Ground beef 3.52
Half and half 2.39
Oats, bulk .58
Sugar 2.98
Raisin bran 3.59
Nutella 3.89
Total 18.64
Got a coconut water again in the middle of the week, 1.89 - have to add that to last week. Keeping hydrated in this weather and altitude is so important!
Cooking for the week? Hmmm, potatoes, salad, chili. I'll keep you posted!
~Julie~
6/24/12
Food Co-op - Lots of good stuff!
3 large tomatoes
1 celery bunch
3 large onions
5 lbs. potatoes
1 extra potato, just hanging out
1 Romaine lettuce
33 oz. cherries
6 oz. blueberries
9 bananas
5 small mangoes
8 white nectarines
1 cantaloupe
Total 15.00
Fee 1.50
Wow, an amazing haul from the co-op!! I do have to point out that some of the items are not ripe: the bananas, mangoes, nectarines and tomatoes all need some time. In fact, last weeks bananas are still not ripe enough to eat. I literally have bananas coming out of my ears! Will definitely be freezeing some for smoothies and banana bread.
Potatoes are abundant - still have some from last week and now 5 pounds more. Potato Salad? Sounds good to me.
Market Shopping
Eggs 1.69
Ground beef 3.52
Half and half 2.39
Oats, bulk .58
Sugar 2.98
Raisin bran 3.59
Nutella 3.89
Total 18.64
Got a coconut water again in the middle of the week, 1.89 - have to add that to last week. Keeping hydrated in this weather and altitude is so important!
Cooking for the week? Hmmm, potatoes, salad, chili. I'll keep you posted!
~Julie~
Tuesday, June 19, 2012
Be Pro-Cooking!
Home cooking has been making a comeback. In the effort to end childhood obesity, there is the "Fight to End Childhood Obesity".
At the same time we have "No Kid Hungry", an ongoing effort to end hunger in America, a very serious problem.
How did we get to this place?
On one hand we have an obesity epidemic and on the other we have children and people hungry. An abundance of processed foods are available; and dollar menus at fast food drive-thru's, with advertising everywhere catching us and tripping us into their traps of bad food choices. Processed foods are a lifestyle of ease, conformity - of bad health and bad quality.
Apparently, with the staggering numbers of obesity and kids hungry - we aren't cooking enough at home. You can change that and so can your kids. Start by cooking most of your meals with whole food ingredients. Begin by limiting anything premade. Eliminate everything processed and artificial.
Learning to cook is playing a huge part in changing peoples' lives. Make a pact with yourself to cook. Good whole foods are available. On a budget? Think good food costs a lot of money and is time consuming to prepare? Read this blog. Learn tips on budgeting and time-saving advice and make them a way of life for you and your family. Post an idea of your own!
This is a Pro-Cooking site. It's Home Ec Cooking for today.
Home cooking can make a powerful difference in your life!! And it will.
~ Julie ~
At the same time we have "No Kid Hungry", an ongoing effort to end hunger in America, a very serious problem.
How did we get to this place?
On one hand we have an obesity epidemic and on the other we have children and people hungry. An abundance of processed foods are available; and dollar menus at fast food drive-thru's, with advertising everywhere catching us and tripping us into their traps of bad food choices. Processed foods are a lifestyle of ease, conformity - of bad health and bad quality.
Apparently, with the staggering numbers of obesity and kids hungry - we aren't cooking enough at home. You can change that and so can your kids. Start by cooking most of your meals with whole food ingredients. Begin by limiting anything premade. Eliminate everything processed and artificial.
Learning to cook is playing a huge part in changing peoples' lives. Make a pact with yourself to cook. Good whole foods are available. On a budget? Think good food costs a lot of money and is time consuming to prepare? Read this blog. Learn tips on budgeting and time-saving advice and make them a way of life for you and your family. Post an idea of your own!
This is a Pro-Cooking site. It's Home Ec Cooking for today.
Home cooking can make a powerful difference in your life!! And it will.
~ Julie ~
Monday, June 18, 2012
The Art & Joy of Taking the Time
Making home cooking a priority in your life takes some work. It takes some getting used to. And once you get to this point you'll feel good about thinking ahead and taking the time to be prepared.
You'll be prepared to cook and to eat.
Yesterday, I took the time to cook my lunch meals for the week.
I made spaghetti squash, hamburgers, sauteed mushrooms and onions. I took three containers and divided each item and topped it with a handful of mozzarella cheese. Ready to grab and go for three days. For Thursday, I have frozen chili. Friday is our lunch day at work for the weekly meeting.
I got out my plastic containers, washed the grapes and filled some containers. Ready to eat or take with me.
Fresh sliced watermelon...
Prepped and ready to go.
I'm a big fan of my lettuce spinner. Of any kitchen gadget to have, this is one of my all time favorites. It's worth it to have a good one that will not only spin the greens, but comes with a cover to keep the greens fresh and ready in the frig.
No more bagged greens! Fresh, clean, crisp and ready to eat! You can create a mixture of greens and spinach - ready when you are!
By taking this time, maybe a half an hour to an hour a week, to prep ahead of time, you'll make your life easier. You'll eat better, you'll be thankful for your own forethought - you're going to be hungry, that's a given - that you took the time to take care of yourself and your family.
I keep a container of chopped onions and peeled garlic cloves in the frig. I use these ingredients often, so, when I cut one onion, I cut two or three at the same time. When I buy garlic bulbs, I peel a whole one and put it in the frig,sometimes covered in vegetable oil, in a jar.
The feeling of doing these things is a good one. Rely on yourself and know you can make it work for you. Habits like these are small, yet very powerful lifestyle changers. It's that simple.
You'll be prepared to cook and to eat.
Yesterday, I took the time to cook my lunch meals for the week.
I'm a big fan of my lettuce spinner. Of any kitchen gadget to have, this is one of my all time favorites. It's worth it to have a good one that will not only spin the greens, but comes with a cover to keep the greens fresh and ready in the frig.
By taking this time, maybe a half an hour to an hour a week, to prep ahead of time, you'll make your life easier. You'll eat better, you'll be thankful for your own forethought - you're going to be hungry, that's a given - that you took the time to take care of yourself and your family.
I keep a container of chopped onions and peeled garlic cloves in the frig. I use these ingredients often, so, when I cut one onion, I cut two or three at the same time. When I buy garlic bulbs, I peel a whole one and put it in the frig,sometimes covered in vegetable oil, in a jar.
The feeling of doing these things is a good one. Rely on yourself and know you can make it work for you. Habits like these are small, yet very powerful lifestyle changers. It's that simple.
Sunday, June 17, 2012
Baking and Breaking Bread!
Baking bread today! It's one of my favorite things to do - love the smell and love, love love fresh baked bread. This recipe is a new one; it's close to the one I normally use, so I decided to give it a try. Talk about easy!! No excuses for anyone anymore -
Whole Wheat Batter Bread
4 cups Whole Wheat flour
2 envelopes Fleishmann's Rapid Rise Yeast
2 t. salt
1 1/2 cup water
1/4 cup milk
1/4 cup honey
3 T. butter or margerine
1/2 cup wheat bran
Combine 2 cups wheat flour, undissolved yeast and salt in a large bowl. Heat water, milk, honey and butter until very warm (120 to 130 degrees). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer. Add 1/2 cup flour and wheat bran, beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter.
Place in greased loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Preheat oven to 375 degrees. Bake 45 minutes or until done (tap the top of loaf for a hollow sound). Cool on a wire rack. If you can.
This is an easy, healthy loaf of bread. You may know by now, I love my Irish soda bread, it's an easy bread and tastes delicious. So, I'm adding my this to my list of fast and easy breads. I cannot live without good bread!!
The above recipe is exactly as it appears on the package. However, I cut the recipe in half for myself and did not have honey, so I used about a teaspoon of brown sugar. Delicious!!!!
I try very hard to make myself walk away, out of the kitchen while bread cools, so I don't ruin it by trying to slice it. This bread cooled well enough, well enough to cut into about half of it, so far. And, I can tell you, it's pretty certain, that I will be making this bread again in a couple of days. Can't seem to keep my grubby hands off...
Week 22
Week 22
6/17/12
I made it back to the co-op!
Cucumber, large 1
Mushrooms, 8oz.
Green leaf lettuce 1
Potatoes 5# bag
Spaghetti squash medium size 2
Watermelon small 1
Bananas 6
Apricots & Plums mixture 4 lbs
Grapes 2lbs
Total 15.00 (plus 1.50 fee)
A nice mixture this week. I've been eating grapes all day - sweet and crunchy!
It's a good thing I love apricots and plums! Sweet and juicy plums, yum!
Market Shopping
Week 22
6/17/12
Pinto beans 1.89
Yogurt, plain 32 oz 2.59
Mozzarella cheese 1.79
Ground beef 3.91
Milk 1.99
Half and half 1.29
Chocolate Almond milk 1.99
Total 15.45
Coconut water 2.59
Revised total 18.04
Just basics, nothing too exciting. I had some errands to run after work, it was verrry hot and I got a coconut water, as I was feeling dehydrated. I know there was a mistake on that one, there were others and I chose this particular one because it was on sale. for 1.89 - another mistake, but not caught on time. The chocolate almond milk used to be something I got regularly, but haven't for a few years. To me, it's decadent and it's my treat this week.
6/17/12
I made it back to the co-op!
Cucumber, large 1
Mushrooms, 8oz.
Green leaf lettuce 1
Potatoes 5# bag
Spaghetti squash medium size 2
Watermelon small 1
Bananas 6
Apricots & Plums mixture 4 lbs
Grapes 2lbs
Total 15.00 (plus 1.50 fee)
A nice mixture this week. I've been eating grapes all day - sweet and crunchy!
It's a good thing I love apricots and plums! Sweet and juicy plums, yum!
Market Shopping
Week 22
6/17/12
Pinto beans 1.89
Yogurt, plain 32 oz 2.59
Mozzarella cheese 1.79
Ground beef 3.91
Milk 1.99
Half and half 1.29
Chocolate Almond milk 1.99
Total 15.45
Coconut water 2.59
Revised total 18.04
Just basics, nothing too exciting. I had some errands to run after work, it was verrry hot and I got a coconut water, as I was feeling dehydrated. I know there was a mistake on that one, there were others and I chose this particular one because it was on sale. for 1.89 - another mistake, but not caught on time. The chocolate almond milk used to be something I got regularly, but haven't for a few years. To me, it's decadent and it's my treat this week.
Sunday, June 10, 2012
Week 21
Week 21
6/10/12
Lettuce, red leaf .99
Zucchini .94
Oat bran 1.15
Milk 1.99
Stew meat 3.63
Half and half 1.29
Zoom, Krusteaz 2.39
Malt o'Meal, chocolate 4.99
Total 17.37
In order to not forget...I will be signing up for Saturday's food co-op tomorrow! The window of opportunity, to sign-up, is from Monday at noon to Tuesday at 10PM. Waiting till the last minute never works for me, something always seems to come up and get in my way! Monday night after work is going to be my designated time, from now on.
I had a few tomatoes left and peppers frozen. I do really feel the need to clean out my refrigerator. You'll notice the only time I call my frig a refrigerator is when it's gone awry and needs some TLC. Some organizing and using up what's left is going to be taking place this afternoon.
Right now, I have in the crockpot, the stew meat with tomatoes, zucchini, onions and garlic, to be poured over some brown rice for dinner tonight and a few lunches. At least four meals.
I have kicked my cold cereal habit, a few years back. Raisin bran is my cereal of choice - store brand - and I eat it quite often. When Chris was growing up, Jerry Seinfeld had nothing on me; I had the collection going on, sometimes 6 or 7 cereals at a time. Always a gallon of fat-free milk. It was breakfast (or a portion of it), it was dinner, on occasion - I always knew I was a cereal junkie. Now, however, I don't buy it like I used to. Raisin bran and the occasional box of Life will be the only ones you'll see in my cupboard.
Hot cereal was another story, altogether. I have always liked chocolate Malt o'Meal, since I was a child. Plain Malt o'Meal, Cream of Wheat, Cream of Rice, Bob's Red Mill 7 or 10 grain, Wheatena, and good old corn meal mush, which I think I make really decadently with a splash of evaporated milk. I have never tried Zoom by Krusteaz, and I have to say I really like it. Its one ingredient is what caught my eye: Whole Wheat. This cereal cooks to a soft texture, unlike some others that remain grainy after cooking, which, I like sometimes, too. Zoom was a nice surprise and this morning, I cooked up enough to last a couple of days at work. Just a quick reheat and it's ready.
Also, there are eggs for dinner during the week, with a tossed salad. Simple food, easy to prepare and satisfying. If I do feel the need for something else, I have enough in my budget to pop into the market this week!
6/10/12
Lettuce, red leaf .99
Zucchini .94
Oat bran 1.15
Milk 1.99
Stew meat 3.63
Half and half 1.29
Zoom, Krusteaz 2.39
Malt o'Meal, chocolate 4.99
Total 17.37
In order to not forget...I will be signing up for Saturday's food co-op tomorrow! The window of opportunity, to sign-up, is from Monday at noon to Tuesday at 10PM. Waiting till the last minute never works for me, something always seems to come up and get in my way! Monday night after work is going to be my designated time, from now on.
I had a few tomatoes left and peppers frozen. I do really feel the need to clean out my refrigerator. You'll notice the only time I call my frig a refrigerator is when it's gone awry and needs some TLC. Some organizing and using up what's left is going to be taking place this afternoon.
Right now, I have in the crockpot, the stew meat with tomatoes, zucchini, onions and garlic, to be poured over some brown rice for dinner tonight and a few lunches. At least four meals.
I have kicked my cold cereal habit, a few years back. Raisin bran is my cereal of choice - store brand - and I eat it quite often. When Chris was growing up, Jerry Seinfeld had nothing on me; I had the collection going on, sometimes 6 or 7 cereals at a time. Always a gallon of fat-free milk. It was breakfast (or a portion of it), it was dinner, on occasion - I always knew I was a cereal junkie. Now, however, I don't buy it like I used to. Raisin bran and the occasional box of Life will be the only ones you'll see in my cupboard.
Hot cereal was another story, altogether. I have always liked chocolate Malt o'Meal, since I was a child. Plain Malt o'Meal, Cream of Wheat, Cream of Rice, Bob's Red Mill 7 or 10 grain, Wheatena, and good old corn meal mush, which I think I make really decadently with a splash of evaporated milk. I have never tried Zoom by Krusteaz, and I have to say I really like it. Its one ingredient is what caught my eye: Whole Wheat. This cereal cooks to a soft texture, unlike some others that remain grainy after cooking, which, I like sometimes, too. Zoom was a nice surprise and this morning, I cooked up enough to last a couple of days at work. Just a quick reheat and it's ready.
Also, there are eggs for dinner during the week, with a tossed salad. Simple food, easy to prepare and satisfying. If I do feel the need for something else, I have enough in my budget to pop into the market this week!
Saturday, June 9, 2012
Setting A Food Budget
How much should a person spend on food each month?
Good question. Finding a budget that is workable for you and your family is strictly up to you and your habits and considers these factors, as well:
Where you live.
Where you shop.
How much you make.
What you want to spend.
What you want to eat.
What are your savings goals.
A major factor is how much do want to cook? How much time can you realistically spend cooking? Would you like to set yourself up better for home cooking? You simply can set your budget to whatever you want realistically, but you have to learn to think ahead. You have to learn how to buy food differently to your past habits.
1. The first thing you should do is look at your habits, now.
What are you eating? How much of your meals are cooked from scratch, of at all?
2. You want to eat well; This is an obvious choice and benefit of good, solid food budgeting. If so, how are you going to adjust for the meals you might normally eat that are not healthy and will not fall into your budget now? Plan and look ahead to your meals for the week. Make sure you make some exceptions to things you really like and cannot do without. If you like chocolate, make sure to have what you like. In order to balance this cost, figure a way to save with other items. Buy more when something you like is on sale - as often as you can.
3. Make a pact with yourself to not waste food. This is such a good, frugal habit to get into that it will end up having a major impact on your food budget. If you think you have to use up something or eat it before it goes bad - you set yourself up for success with a budget. Use up what you have as for fresh produce, dairy and fresh meats - before you restock. Use up rotational items in your freezer - don't allow good food to go to waste! Rotate and restock as you cook and freeze food. If something may take a while to eat or you know you won't use all of it - freeze a portion. Your freezer should be your best friend for not letting food go to waste.
4. Find a budget and stick to it. Plan ahead. Look for sales. Know your kitchen - know what's in your cupboards, your frig and your freezer. What are you thinking of cooking? Make a list. When you come home from the market - Put it all together. Fine tune a process for yourself that works for you; for your kitchen and your household. Be as strict as you can be. But if you find a sale on something that would be able to go in the freezer or be canned, think about the impact on your present budget and how that might be good for you in the long term.
My budget is really low at $30 A Week. I've been reviewing this over and over in my head. Annually, it's $1560 a year. A single woman should have a range of $1700 to $2700. I, actually, think I'm doing well this budget. I would not increase it by very much when it's over. For myself, I could do very well on $2000 - $2400 a year. To not waste food at all, but enjoy some freedom, I would set my budget at $42 a week - $2184/yr - not much of an increase but allowing freedom to buy different items or specialty items. I don't say quality, because, I don't believe I'm buying low quality food; not at all.
Exploring your own habits of eating and spending and creating a budget is one of the most useful things you can do to get a handle on waste and buying food with very low nutritional value, i.e., junk. Which, I think, ultimately, leads to a healthier more conscious approach to buying, cooking and eating wisely.
http://lifehacker.com/5887545/how-do-i-figure-out-my-monthly-food-budget
Good question. Finding a budget that is workable for you and your family is strictly up to you and your habits and considers these factors, as well:
Where you live.
Where you shop.
How much you make.
What you want to spend.
What you want to eat.
What are your savings goals.
A major factor is how much do want to cook? How much time can you realistically spend cooking? Would you like to set yourself up better for home cooking? You simply can set your budget to whatever you want realistically, but you have to learn to think ahead. You have to learn how to buy food differently to your past habits.
1. The first thing you should do is look at your habits, now.
What are you eating? How much of your meals are cooked from scratch, of at all?
2. You want to eat well; This is an obvious choice and benefit of good, solid food budgeting. If so, how are you going to adjust for the meals you might normally eat that are not healthy and will not fall into your budget now? Plan and look ahead to your meals for the week. Make sure you make some exceptions to things you really like and cannot do without. If you like chocolate, make sure to have what you like. In order to balance this cost, figure a way to save with other items. Buy more when something you like is on sale - as often as you can.
3. Make a pact with yourself to not waste food. This is such a good, frugal habit to get into that it will end up having a major impact on your food budget. If you think you have to use up something or eat it before it goes bad - you set yourself up for success with a budget. Use up what you have as for fresh produce, dairy and fresh meats - before you restock. Use up rotational items in your freezer - don't allow good food to go to waste! Rotate and restock as you cook and freeze food. If something may take a while to eat or you know you won't use all of it - freeze a portion. Your freezer should be your best friend for not letting food go to waste.
4. Find a budget and stick to it. Plan ahead. Look for sales. Know your kitchen - know what's in your cupboards, your frig and your freezer. What are you thinking of cooking? Make a list. When you come home from the market - Put it all together. Fine tune a process for yourself that works for you; for your kitchen and your household. Be as strict as you can be. But if you find a sale on something that would be able to go in the freezer or be canned, think about the impact on your present budget and how that might be good for you in the long term.
My budget is really low at $30 A Week. I've been reviewing this over and over in my head. Annually, it's $1560 a year. A single woman should have a range of $1700 to $2700. I, actually, think I'm doing well this budget. I would not increase it by very much when it's over. For myself, I could do very well on $2000 - $2400 a year. To not waste food at all, but enjoy some freedom, I would set my budget at $42 a week - $2184/yr - not much of an increase but allowing freedom to buy different items or specialty items. I don't say quality, because, I don't believe I'm buying low quality food; not at all.
Exploring your own habits of eating and spending and creating a budget is one of the most useful things you can do to get a handle on waste and buying food with very low nutritional value, i.e., junk. Which, I think, ultimately, leads to a healthier more conscious approach to buying, cooking and eating wisely.
http://lifehacker.com/5887545/how-do-i-figure-out-my-monthly-food-budget
Monday, June 4, 2012
Kitchen Scraps
I just read a great article on the Huffington Post. Kitchen scraps are a big deal. We do spend a lot of our money on food, so these ideas make perfect sense. Ways to make use of every single scrap is utterly a talent. Here are some I learned and some I know and some I just thought of - this was really inspiring for me!
Using a sliced lemon to clean the stove top or the counter and then toss into the disposal for a lemony-clean smelling disposal is well-known and very useful.
One that really caught my eye was potato peels: fry them up and toss with salt and paprika. Wow, I love this idea and cannot wait to try it - homemade chips! I wonder if you can do the same thing with carrots...hmmm. Sweet potatoes. This could be one of my new favorite things.
Lemon peel to whiten teeth is another good one: cut a piece of lemon rind into a wedge, place on teeth and for about 15 minutes and rinse well.
Dry orange peel and allow to dry on the counter or in a very low oven, about 200 degrees, until the peel feels dry. Add to black tea, or iced tea for flavor.
Also, add the orange peels to ice water, along with some cucumber peels for a perfect 'spa water,' one of my favorites. This is soooo refreshing! No sugar, just the peels - perfectly delicious!
Save coffee grounds for your compost heap! I have heard roses grow well with coffee grounds mixed into their soil.
Apple cores make apple jelly - this one I love, also. Apples have plenty of natural pectin, see my post from Apple Butter Day! Crafster.com has the recipe and I'll be doing that one, soon.
Feed birds leftover, cooked rice - nice, but, I freeze mine.
Apple peels, done with a peeler, dried in the oven, make great apple chips.
I've heard of people drinking potato water, after potatoes have boiled, supposedly it's really good for you. Could be so with other vegetable water, like artichoke water, possibly to make a broth or to add to beans.
Lastly, if you have a garden and want to make your own compost, you can mix in just about anything edible - all kitchen scraps, egg shells and coffee. I know, I know...I'm just not there yet as far as gardening goes.
http://www.huffingtonpost.com/2012/06/01/orange-peel-makes-tea_n_1560048.html?ref=kitchendaily#s1040724&title=Apple_Peels_To
Using a sliced lemon to clean the stove top or the counter and then toss into the disposal for a lemony-clean smelling disposal is well-known and very useful.
One that really caught my eye was potato peels: fry them up and toss with salt and paprika. Wow, I love this idea and cannot wait to try it - homemade chips! I wonder if you can do the same thing with carrots...hmmm. Sweet potatoes. This could be one of my new favorite things.
Lemon peel to whiten teeth is another good one: cut a piece of lemon rind into a wedge, place on teeth and for about 15 minutes and rinse well.
Dry orange peel and allow to dry on the counter or in a very low oven, about 200 degrees, until the peel feels dry. Add to black tea, or iced tea for flavor.
Also, add the orange peels to ice water, along with some cucumber peels for a perfect 'spa water,' one of my favorites. This is soooo refreshing! No sugar, just the peels - perfectly delicious!
Save coffee grounds for your compost heap! I have heard roses grow well with coffee grounds mixed into their soil.
Apple cores make apple jelly - this one I love, also. Apples have plenty of natural pectin, see my post from Apple Butter Day! Crafster.com has the recipe and I'll be doing that one, soon.
Feed birds leftover, cooked rice - nice, but, I freeze mine.
Apple peels, done with a peeler, dried in the oven, make great apple chips.
I've heard of people drinking potato water, after potatoes have boiled, supposedly it's really good for you. Could be so with other vegetable water, like artichoke water, possibly to make a broth or to add to beans.
Lastly, if you have a garden and want to make your own compost, you can mix in just about anything edible - all kitchen scraps, egg shells and coffee. I know, I know...I'm just not there yet as far as gardening goes.
http://www.huffingtonpost.com/2012/06/01/orange-peel-makes-tea_n_1560048.html?ref=kitchendaily#s1040724&title=Apple_Peels_To
Sunday, June 3, 2012
Week 20
Week 20
6/3/12
Bread flour 4.99
Milk 1.99
Chocolate marzipan 3.59
Truffles, Lindt, 3 1.17
Butter 2.00
Sesame seeds 1.69
Paprika 1.69
English muffins 3.19
Total 20.31
I missed the boat this week - Since I was a day off from Memorial Day, I forgot to sign-up for the food co-op. I have a lot leftover, and I froze peppers (diced). Still have 4 tomatoes, 4 bananas and onions and potatoes. My shopping this week looks fattening and junky with all the chocolate. But, I'm pretty sure I have enough healthy food to keep a well balanced diet. I just made a frittata and baked some potatoes for my lunches this week. The English muffins are actually Australian toaster biscuits, they taste just like fluffier English muffins. I got bread flour so I can get back on track with my bread baking and it makes a great pizza crust - crispy and chewy! Still have plenty of whole wheat tortillas and cheese - plus beans for some killer burritos!
Felt a bit overly tired this weekend - had a good long walk yesterday and have been reading today. Just getting some needed r & r - all fresh and ready for tomorrow!?
6/3/12
Bread flour 4.99
Milk 1.99
Chocolate marzipan 3.59
Truffles, Lindt, 3 1.17
Butter 2.00
Sesame seeds 1.69
Paprika 1.69
English muffins 3.19
Total 20.31
I missed the boat this week - Since I was a day off from Memorial Day, I forgot to sign-up for the food co-op. I have a lot leftover, and I froze peppers (diced). Still have 4 tomatoes, 4 bananas and onions and potatoes. My shopping this week looks fattening and junky with all the chocolate. But, I'm pretty sure I have enough healthy food to keep a well balanced diet. I just made a frittata and baked some potatoes for my lunches this week. The English muffins are actually Australian toaster biscuits, they taste just like fluffier English muffins. I got bread flour so I can get back on track with my bread baking and it makes a great pizza crust - crispy and chewy! Still have plenty of whole wheat tortillas and cheese - plus beans for some killer burritos!
Felt a bit overly tired this weekend - had a good long walk yesterday and have been reading today. Just getting some needed r & r - all fresh and ready for tomorrow!?
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