Brick by Brick...

As you may have noticed I've been out of commission, lately. After the 52 week mark I took a break. In all honesty I need to switch it up a bit - Give the blog a redesign and a fresh new look and so I have been investigating my options, to play with on my ongoing limited budget!

I have gone through several re-designs in the last three years and have yet to find the one that works with the viewers. I feel like it's a place that is literally under construction at all times, as I have yet to be happy with it. From a viewer standpoint - it will eventually become recreational and informative. A place for laughable and inspired learning.

There will be:

Pictures, Pictures and many more Inspiring Pictures!!

Recipes with step-by-step instructions, with Pictures!!

Video - exciting how-to's!!

Look-Books and Collages to get you to the recipe you want!!

And, eventually I will make a user collection page that will hold inspirations & notes for the user - beauty is in the eye of the beholder kind of thing, because what you may see as inspiring so many others may not!!

Please bear with me, it will be baby steps through and through, but eventually it will be a fun and inspiring place to visit and stay a while. My goal is to be more than just a name but to be an experience that never stays the same.

So, brick by brick it will be rebuilt, I say it like this because most likely it will be done in my own sweet spare time, with lots of love and care!

Any questions, concerns or ideas you feel you would like to express, feel free to email me at inspiredhomechef@gmail.com.

~Julie
Inspired Home Cooking

Week 52!!!!!!!

Week 52
1-13-13

Grape Nuts (store brand) 3.39
Milk 1.99
Eggs 1.79
Half and half 1.99
Chocolate 2.59
Apples 1.99
Oranges 1.32
Lettuce 1.82
Tomatoes 1.65
Avocado 1.99
Corn tortillas 1.39
Cheese 1.99
Beef stew meat 3.47
Tax 1.64
Total 29.01

WhooooHoooo!!

I have to say the year went by pretty quick. And I can pretty much shop for $30 worth of food with my eyes closed. I am craving Mexican food...and shoot just remembered I forgot oatmeal but then I got cereal so I'm ok. Pheewww. I literally went off on a pantry list tangent just now. I think: lentils, potatoes, onions, eggs, oatmeal, milk...therefore I am stocked. Stocked!!!

Priority Shift

So, in the past I have always done this: Pay bills and other expenses then figure in my food expense. What I did this year that was transforming for me was add in my food expense with my bills. It was not an extra cost to me when I looked at it from this point of view. I knew my limit because now it was ingrained on my soul. Or should I say I know my limit so good and well that I could shop in my sleep; walk through the market and fill my cart and check out under 30 bucks. BTW, I see people in their pj's in the market all the time but you won't see me.

I do have plenty of surplus in the dry goods department. Beans, lentils, rice, onions, a few sweet potatoes. And remember I had some stuff to start out with because last year when I started this program I didn't have a job -- so I had to be resourceful and use it up. A lot of things have changed since then and I have, fortunately, had a full time job since last February. Thank God.

I am working on getting this site more of a delectable place to visit. Things like big pictures and user friendly details. Oh, details, details, details....they will be coming soon. Think Coming Attractions from Inspired Home Cooking! And if we all meditate at once maybe they will come sooner.

Peace. Love. And Home Cooking.
~Julie

Week 51

Week 51
01-06-13

Almonds 1.71
Trail Mix 3.82
Bananas 1.19
Cilantro .40
Tax .47
Total 7.59

I love trail mix. Often, a bag of trailmix, cottage cheese and a banana have been lunch for me. I have eaten like this for as long as I can remember...starting as far back as junior high school. This is what fast food should be.

Bananas...bananas...bananas.

I have some frozen chili, tortillas and sour cream and cilantro...delicious and flavorful burritos.

As of this week I am 6.73 under budget. I have included my Christmas baking ingredients as I have a lot of surplus. Oh, there were the $3 or $4 lost receipt from last week. And it seems like I have a lot in my cupboards. But, not much in the way of produce. I have potatoes, sweet potatoes, onions and of course bananas. So that will be mainly what I shop for this week.

Planning is key to spending wisely and eating healthy. At least try and plan your breakfast and lunches and have in mind 2 or 3 different dinner meals. Keep this in mind as you shop. Separate the items into meals in your cart as you shop. And when you get home prep for the meals or cook them all on the same day so you have only a short time in the kitchen during the week. Do Plan!!

~Julie

Week 50

Week 50

'It happens.' -Forest Gump

HOLY COW, I LOST A RECEIPT!!!

This whole year of keeping track I only lost one receipt and it was during the 50th week!

It's sort of funny but I am kind of proud of this. I know I had this receipt in my coat pocket because I felt it every time I put my hands in my pocket. Then when I went for it for my blog it was gone. It must've fallen out somewhere along the line. Maybe it will show up in my car or somewhere.

It was on 01-04-13 (could've been the day before as I got this off my bank statement). I know it was mostly cat food, about $7 worth. And I know I got bananas. The total was for 11.17. I may have got a yogurt. I know I went in for cat food and that was it and I've got to have my bananas I start getting anxiety when I am down to one so I got about 1.00 worth.

Silly, huh? But for this whole year, I did not do too bad in keeping track of my receipts. As I type this I am looking at a notebook complete with plastic pages with monthly calendars for the year, with my receipts neatly tucked into their respective pages. Nice. I am an organizational freak. It keeps me busy.

Week 50

Week 50
12-30-12

Raisin Bran 3.69
Tortillas, wheat 3.09
Leeks 1.98
Avocado,1  1.50
Eggs 1.89
Green tea 3.49
Sour cream .99
Yogurt 2.69
Cottage cheese 1.99
Half and half 1.99
Milk 2.09
Total 26.92

It is down to the wire: Week 52 is starting tomorrow! I am in the midst of catching up and working on the spreadsheet. All will be updated shortly!! I have to say that after a year of keeping track, it was an extremely good learning experience and one of those things, like taking ballet when you're young, it keeps up your posture; because once it is instilled in you it becomes second nature.

This year I have not only kept track of my food but other necessities such as pet food, household needs and gas. This will be another lifetime all together, but alas, I know what it takes to survive and looking back it looks easier to cut certain items I spent money on but did not really need. Ah wisdom from learning and knowing!

More to come!!
~Julie

Week 49

Week 49
12-23-12

Bananas 1.01
Half and half 1.99
Mandarin oranges, can .68
Garbanzo beans 1.39
Cottage cheese 1.69
Avocado,1  2.00
Sweet potatoes 3.87
Pork chops 2.46
Subtotal 15.09
Total 16.00

Splurge...Oatmeal cookie from bakery next door. I have been able to replicate one very close and have made a couple of batches lately. But, this day was a splurge.

2.41

Week 49
12-27-12

Yogurt, 2  1.10
Bananas 1.52
Subtotal 2.62
Tax .16
Total 2.78

Grand Total Week 49: 21.19

Week 48

Week 48
12-16-12

This was supposed to be all for Christmas gifts. Unintentionally, as it happened, I made out with some of the chocolate and enjoyed every bite of it ALL.

Sleepytime Vanilla 3.69 (highly recommend it!!)
Ritter chocolates 5.69
Dark chocolate with blueberries 2.50
Dark chocolate 2.50
Cherry drops 2.69
Subtotal 17.07
Tax 1.02
Total 18.09

12-20-12
Bagel
Palmier
Total 3.09

12-21-12
Yogurt .55
1.49
Eggs 1.99
Chicken 4.08
Ground beef 3.16
Cheddar cheese 2.19
Beef stew meat 2.91
Carrots .88
Garlic .38
Lettuce .79
Subtotal 18.42
Tax 1.11
Total 19.53

Grand Total for Week 48: 40.71

Week 47, Additions

Week 47, 12-12-12

Apples 1.25
Bananas 1.41
Avocado 1.50
Bagel .99
Tax .31
Total 5.46

Bagel .96


Week 47, 12-14-12

Chocolate chips 2.11
Yogurt 2.50 (not sure it says grocery)
Oats, bulk 1.64
Canadian bacon 1.50 (reduced section)
Tax .51
Total 8.26

Week 47, 12-14-12
Some of these these were for holiday baking.

Milk 2.09
Mayonnaise 3.25
Half and half 1.99
Italian...2.59
Prunes 2.59
Sesame seeds 3.98
Chocolate chips 2.50
Coconut 2.89
Subtotal 21.88
Tax 23.19


Phewww!! Catch-up time - I still have more to do.

Grand total, these additions: 37.87

Week 47

Week 47
12/9/12

Zucchini 1.18
Sweet potatoes 1.52
Apples 1.68
Lentils 1.08
Bananas 1.04
Flour 1.58 ???? (receipt says flour, but only got 1 bag of flour)
Chocolate bar 1.48
AP flour 1.54
Sugar 2.88
Lemons (2) 1.48
Butter (2 lb) 4.96
Potatoes 10lb .99
Eggs 18ct 2.18
Brown sugar 1.42
Tax 1.50
Total 26.51

Baking 15.33 (partial)

I am having a little bit of a dilemma here - due to the fact that some of this will be for holiday baking. The flour, sugar, eggs, butter, brown sugar. As I've said before, I am on this budget in real life. The ingredients I got for baking were very inexpensive at Wal-mart, and will go for a few batches of different recipes. At the moment it looks like I'll be living on the 99 cent bag of potatoes - nope don't think so - but that was a great deal!

At this point to keep it realistic, I will just hold the 15.33 apart and see how much of it I use for baking. I doubt I will need anything else this week. I'll keep it in the budget for now and deal with it later. Jeeeesh, right now all I want to do is bake!

'Tis the season!!
Cheers, Julie

Week 46

Week 46
12/2/12

Tomatoes 1.49
Apples 4.41
Bananas 1.19
Half and half 1.89
Garbanzo beans (2) 1.78
Avocado (1) 1.99
Ground beef 3.80
Tax .99
Total 17.54

Week 46, 2nd Trip
Pasta, penne .99
Chocolate chips 1.55
Milk 1.75
Juice 1.99
Yogurt (4 small) 1.96
Cottage cheese .90
Oats, quick 1.21
Oats, regular 1.33
Raisins 1.10
Tax .84
Total 13.62

Grand Total for the week: 31.16

Wow Week 46! I made a batch of chili - that went way too quickly as it is one of my favorite things. Once you make your own, there's no turning back! Unfortunately, I ate it all before I could freeze any of it.

I have just given in to the fact that it is that time of Year! Needless to say there are things going on - and my blog may fall behind here and there, though, never forgotten!!

Happy Baking! Always the baker - my oven will go into overdrive next week and I will love every minute of it. No sugar in my coffee or tea is working really well - it might be something I continue after the seven weeks is up. A really good idea on my part to get through the holidays with all the goodies.

I know it's a busy time of year, keep it as simple and stress free as possible!
~Julie

Week 45

Week 45
11/25/12

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

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

Total for the week 17.85

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

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

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

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

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

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

Cheers,
Julie

Week 44, 2nd Trip

Week 44, 2nd Trip

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

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

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

For Cory Booker

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

~Julie
Inspired Home Cooking

Week 44 -- Thanksgiving Week

Week 44
11/18/12

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

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

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

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

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

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

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

Week 43, 2nd Trip

Week 43
2nd Trip


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

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

Week 43

Week 43

11/11/12

Almonds 2.97

Wheat Bran 1.69

Yogurt .89

Half and half 1.49

Quinoa, bulk 2.99

Eggs, dozen 1.89

Ground turkey 2.75

Bananas .85

Tax 1.00

Total 16.52

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

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

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

~Julie

Highlights

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

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

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

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

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

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

~Julie

Week 42, Extra Market Trips

Week 42
2 Extra Trips

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

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

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

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

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

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

~Julie :)

Week 42

Week 42
11/4/12

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

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

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

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

Add:
2.41

Total for the week :
8.66

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

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

Soups & Sauces...Stir in a little confidence

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

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

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

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

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

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

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

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



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

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

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

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

Spanish - onions, garlic and tomato.

German - leek, carrot and celery.

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

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

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

Basic Broth

2 pounds chicken parts

1 large onion roughly chopped

2 carrots chopped

1 celery stock chopped, leaves and ends included.

2 garlic cloves, chopped

2 teaspoons olive oil

2 bay leaves

4-6 peppercorns

sprig of thyme and or rosemary

sprig of parsley

2-3 quarts cold water

Salt to taste

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

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

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

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

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


Supplies: Soup pot - 4 or 5 quart.

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

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


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

2 cups cheese
1 pound elbow macaroni

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

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

No Rest For The Weary!

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

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

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

~Julie

Week 41

Week 41
10/28/12

Cream cheese 1.29
Bananas, 5 1.80
Lettuce, green leaf 1.49
Black beans, bulk 1.14
Lentils 1.89
Apples, 4 2.54
Milk 1.99
Avocado 1.99
Half and half 1.89
Bufalo Chipotle sauce 1.19
Sugar, bulk 3.36
Tax 1.23
Total 21.80

I think I may have made a personal discovery with beans as a sandwich filling - I am about to make the black beans into some kind of filling. I am so impressed with garbanzos that I am quite sure any bean would be great with the right seasoning. Possibly some chipotle sauce...maybe??

I've made a big batch of lentils for lunches - with brown rice, carrots, potatoes and onions. I used to add a bullion cube to this but have not in the past few months, too salty. Just had a big bowl...I love, love, love lentils. The lentils in the bulk section are the French small dark green variety, which, I like but am partial to the flat green ones - the ugly ones - I just prefer the texture.

I did not buy meat this week: I'll be seeing my son at the end of the week and he has a freezer full of fish - a really good thing for him - I am hoping I'll bring some home.

The sugar thing: a few weeks ago, I broke a jar full of sugar, so, last week I got as much that was left in the bulk bin. This week,  I was able to get a decent amount.

For the week:
Breakfast - hb eggs, toast (bread rising at the moment), bananas. There are other options - oatmeal, wheat hot cereal.
Lunches - Lentil soup, apple.
Dinners - Salad with an omelet. Pasta with a salad. Tuna (noticed I had a couple of cans) salad.
Misc. - Walnuts, sunflower seeds and chocolate chips, peanut butter.

This week looks good with plenty of healthy, filling meals!
Have a great week!
~Julie

Week 40, 2nd Trip

Week 40, 2nd Trip

I made a quick stop on Friday - potatoes were on sale!

Spaghetti .99
Whole wheat flour 1.42
Falafel mix 2.81
Cucumber .59
Potatoes, 10# 1.69
Tax .48
Total 7.98

Have I ever mentioned how much I love Falafels? A trip to LA nearly two years ago was the last time I had one! I have seen this falafel mix in the bulk section many times and wondered about it. I looked at garbanzo flour, which was not much more but required many other ingredients. This mix had all the spices and you just mix with water. Well, I tried it and it was awesome! The ingredients are all real and it was super easy. I mixed some yogurt with cucumbers for dressing, and served with lettuce and tomatoes. I was very, very pleased with dinner last night. Also, I have enough for about three more servings.

The flour was on sale for .89 a pound, and since I have all that yeast, this is a very good buy.

~Julie

Cooking To Call Your Own

Rediscovering simple ingredients - there is originality in seeing the old, familiar thing as something new.

There are boundless resources for cooking - literally, hundreds of cooking sites full of recipes at our fingertips. I use the internet all the time for cooking; I look up something I want to make and there are usually dozens of different recipes for what I want to make. Flavor combinations, ideas for cooking vegetables in different ways, ideas for cooking grains. Some sites offer recipes for the amount of servings you want, which, I liken to buying in the bulk section: you make what you want instead of a large batch of something with tons of leftovers - especially good for baking.

The inspirations are out there. You don't always have to follow the recipe because you may not have all of the ingredients, but, the thing is you can still make a wonderful dish with just a few of the flavors and ingredients a recipe calls for. Recipes can simply be a jumping off point and you can still make a wonderful dish from the inspiration.

Old recipe books, magazines, heirloom family recipes can all be inspiration to call your cooking your own. Collect your own: alter recipes and write them down. I tend to like to cook using only a few ingredients to keep it simple and I can taste the ingredients separately and together; where they enhance the flavors of one another yet keep their own flavor at the same time.

This is one of the simple, yet, empowering benefits of home cooking. Nothing old fashioned about cooking from scratch - just simple, straight forward cooking.

Week 40

Week 40
10/21/12

Onions .63
Cane sugar, bulk .71
Cranberries 1.99
Pears, 4 2.91
Garbanzo beans, 2 cans 2.38
Yeast, 1 lb 3.49
Zucchini 1.99
Apples, 4 .98
Carrots 1.19
Broccoli 1.13
Bananas 1.41
Avocado 2.49
Milk 1.99
Chicken breasts, 2  3.15
Total 26.44

I have a loaf of bread rising, an apple crisp about ready to come out of the oven and chicken breasts roasting. Oh, and fresh cranberry jam to go with the chicken. The chicken will go into approx. 5 meals.

The yeast is a lot, and I hope to not let any go to waste - because, there was only .80 difference from three packets to one pound; this time of year I hope to use it! And why, why, why am I buying canned garbanzo beans? Beans are a favorite of mine and I do really well with dry beans, however, not so much with garbanzo's. The ones I cook do not seem to come out as soft as the canned. I love them - lately, I've made sandwiches with mashed avocado and mashed garbanzo beans, lettuce and tomato -  these sandwiches are amazing and on homemade bread! I am partial to the taste of garbanzo's but I am going to try mashed black and red beans as sandwich fillings.

I've written before about the fact that I am not a vegetarian, I love meat - I just don't require meat at every meal. Stretching meat by using grains is economical, but, what may be even better is that it's good to eat this way. Incorporating grains with meat is incredibly filling, tasty and very good for you.

From last week's produce, I still have half an eggplant, lettuce, 4 tomatoes ( I was given 4 small tomatoes from someone at work - had to eat them first), 2 apples, which, I just used.

For lunches, I will make the sandwiches for for 2 or 3 of the days. Then maybe egg salad or omelette's. Bananas and pears. Lunch is covered.

Dinner's will be salads, with maybe a quesadilla with beans, chicken and cheese. There are broccoli, carrots and zucchini to have with rice or other grain, maybe some cheese. This might be good for a veggie pizza later in the week with some garlic and onions.

Looks like a good, nutritious week ahead!

~Julie