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Archive for January, 2012|Monthly archive page

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It’s Meatless Monday-Thai Carrot Burgers

In Meatless Mondays on January 30, 2012 at 4:29 pm

I often buy veggie burgers but last year decided I’d save money by making my own. After many futile attempts that produced burgers that either had no taste or fell apart I decided I needed some expert help. I searched for books at the library and came across one called Veggie Burgers Every Which Way. Seems I wasn’t the only one in search of the secret to making the perfect burger because there was a long waiting list fo this title. I finally checked it out two weeks ago and tried the Pub Grub burger which I have to say didn’t fall apart and tasted delicious. I thought I’d contact the author Lukas Volger to see if he’d be interested in sharing some tips with us and one of his recipes. So here is Lukas and his Thai Carrot burger for this week’s Meatless Monday feature.

Be sure to check out his  wonderful Web site at http://lukasvolger.com/ And I’m definitely going to buy this title to add to my cookbook collection.

Budget Smart Girl (BSG)-Tell us about yourself and how you became interested in creating veggie burgers?


Lukas Volger (LV)-I always liked veggie burgers, particularly when I was in college and first experimenting with vegetarianism. The frozen varieties and those cheddar-draped ones at 24-hour diners only satisfied me for so long, though, so over the years I came up with a few recipes. Then, my friend/editor Matthew Lore, who’d eaten my veggie burgers, posed the idea to write a veggie burger cookbook a few years ago. And so I threw together a little proposal, spent a year waist-deep in them, and the rest is history.
 
BSG-When did you write your book and what will readers find in it?

LV-I wrote it over 2009 and 2010. Readers will find 32 different veggie burgers, including vegetarian, vegan, and gluten-free options. I’m a farmers market junkie, so these burgers are pretty heavy on the fresh veg and emphasize a “whole foods”-based approach: beans, grains, fresh vegetables… Not too many processed ingredients. 
 
BSG-You have another book featuring veggie entrees, how did that come about?


LV-That was so much fun to write–Veggie Burgers was fun, too, but in a different way–because it really reflects the way I eat day-to-day. Vegetarian Entrees that Won’t Leave You Hungry is a celebration of what goes into the vegetarian center-of-the-plate: weeknight-type meals that are hearty and nutritionally balanced and super flavorful, with a good empahsis on classic techniques and, again, the whole-foods based style of eating. I wrote it because as much as I like to cook, I’m often wishing I had a few more vegetarian entree recipes under my belt. And I know so many vegans and vegetarians who eat those frozen soy nuggets, or cheese and bread, or any other minimally fortifying snacks for dinner because, in our “meat, side dish, side dish” culture of eating, they haven’t yet figured out how else to do it.

 

BSG-What are some of your tips for creating great veggie burgers? I know some people find them dry and tasteless?


LV-I always say that the purpose of a veggie burger is that it tastes like vegetables. When I develop a veggie burger recipe, I work backwards from the vegetable. So I put a Zucchini-Almond Burger recipe in the new Entrees book and it’s genesis was: I have a bunch of zucchini from my CSA, how can I work this into a veggie burger? I had some almonds lying around (which, by the way, are so complimentary to zucchini), some basil, I used an egg and breadcrumbs as a binder… and there you go. That’s how I did most of the veggie burgers in the book—here are some carrots, or here’s an eggplant, or I have this container of cooked chickpeas, how can this become the basis of a veggie burger?
One tip that I’ve found really helpful in attaining a good texture is the stovetop-plus-oven approach: sear the burgers in a frying pan, then let them finish cooking in the oven. This way you get a flavorful crust on the outside, and they cook through and firm up really well in the oven. It allows you to use fewer breadcrumbs in the mixture (breadcrumbs, I’m sure you know, are a wet blanket to flavor) which is crucial to getting bold, clear flavor in the end.

 

BSG-You also have a web site dedicated to your book and cooking. What will visitors find there?


LV-Lots of recipes! My website gives me a way to regiment some of my writing and to experiment a little. Many recipes in my books have earlier versions on the website. There are also some wild cards. I just did a big thing on afternoon snacks, or, when Vegetarian Entrees came out, I put up an “Ultimate Vegetarian Dinner Party Mixtape” as a way to celebrate.

 

BSG-My readers are always looking for ways to save on food. Do you have any tips of your own?


LV-Farmers markets and CSAs! Everyone needs to be shopping at the farmers markets or belonging to CSAs as much as they can, especially those of us in urban areas that have such easy access to them. The quality is the best, and it’s the easiest way to eat locally and seasonally without having to think too hard about it. And it’s cheap. Also, if you can find a store—usually a health-foods store or a co-op—where you can buy in bulk, that’s a great way to get better quality for lower cost. (In my neighborhood in Brooklyn, there are so many little “botique” grocery stores where a little 12-ounce bag of precious garbanzo beans costs something like 7 dollars. It’s ridiculous.) Generally, for the best prices and quality you have to be willing to compromise on convenience, go out of your way a bit. That’s my experience, at least.

 

 

BSG-For the Meatless Monday feature can you give us a good recipe for a veggie burger to try?

LV-I would offer that Zucchini-Almond Burger, but there’s no zucchini glut this time of year. My Thai Carrot Burger is a favorite of mine. It’s got lots of flavor and an excellent texture.

Thai Carrot Burgers

 This recipe calls for just a small amount of peanut butter. You’ll need to use the natural, minimally processed kind that is made to order with a peanut butter machine at some grocery stores. If you are accustomed to Skippy, you’ll find that natural peanut butter is alarmingly dense, and that its natural oils collect at the top of the container. Be sure to store natural peanut butter in the refrigerator. If you can’t find it, buy something that is as unadulterated as possible (organic, low-salt, definitely no sweeteners). Red cabbage slaw goes nicely with these burgers, either as a side or served directly on the burgers, as does julienned cabbage that’s been tossed in a bit of rice vinegar and salt.

 Makes four 6-inch burgers

3 tablespoons olive oil

1 bunch scallions, including 1 inch into the dark green parts, thinly sliced

3 garlic cloves, minced

2-inch piece fresh ginger, grated

1 serrano chile pepper, finely chopped (seeded or not, depending on your personal heat threshold)

4 cups grated carrots (about 8 medium carrots)

1 teaspoon salt

1 teaspoon ground coriander

¾ teaspoon ground turmeric

½ teaspoon ground cinnamon

2 egg whites

2 tablespoons natural peanut butter

Juice of ½ lime

¼ cup roughly chopped cilantro

½ cup toasted bread crumbs

 1. Preheat the oven to 375°F.

2. Heat a large lidded sauté pan over medium heat. Add 1 tablespoon of the oil. When hot, add the scallions and cook just until they begin to soften, about 2 minutes. Add the garlic, ginger, and chile pepper and stir for 30 seconds, until fragrant. Stir in the carrots, salt, coriander, turmeric, and cinnamon. Cover and cook for 6 to 8 minutes, until the carrots are soft but not mushy.

3. In a mixing bowl, whisk together the egg whites, peanut butter, and lime juice. Stir in the carrot mixture and the cilantro. Fold in the bread crumbs. Let sit for about 10 minutes, allowing the crumbs to absorb some of the liquid. Adjust seasonings. Shape into 4 patties.

4. In an oven-safe skillet or nonstick sauté pan, heat the remaining 2 tablespoons oil over medium-high heat. When hot, add the patties and cook until browned on each side, 4 to 6 minutes total. Transfer the pan to the oven and bake for 12 to 15 minutes, until the burgers are firm and cooked through.

 Prep and cook time: 45 minutes

 Recipe from Veggie Burgers Every Which Way: Fresh, Flavorful and Healthy Vegan and Vegetarian Burgers—Plus Toppings, Sides, Buns and More, copyright © Lukas Volger, 2010. Reprinted by permission of the publisher, The Experiment, LLC.

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Getting Ready for Spring

In Dale's Blogs on January 27, 2012 at 2:15 pm

Here’s Dale’s fashion and make-up post for January, a preview of what to wear on Valentine’s Day and make up trends for spring-

Fashion-

The Sweetest Valentine

Whether your relationship status is red hot or not so great right now doesn’t mean you can’t create a lovely Valentine’s Day for yourself.

How does a little retail therapy sound? You’ve heard that old saying the grass isn’t always greener on the other side, but it’s a huge color this spring. Without breaking the bank, keep your eye out for one of the hottest hues in spring apparel which is bright green. The best shade to spot is one similar to the green on a stoplight or Gumbi. When you’re out and about, look for handbags, pants and tops in green to add a perfect pop of color to any outfit.

 A mani/pedi is one of those rituals that is an instant stress reliever the second your toes hit the spa water. And don’t forget the rolling massager down your spine as you relax in the recliner. If you can’t make it to the nail salon often, choose a long lasting spring polish like sheer pastels or soft neutral tones.

If you love roses, but don’t have a special someone this Valentine’s, grab a bright pink bouquet for your room. Afterall, bright pink is a way hotter color than red this spring anyway. One way to lighten the mood is to keep an eye out for this spring’s must have pastel color pallete. Some examples are Sea-foam green, ultra-light lilac, baby blue. You name the pastel shade and stores are stocking spring attire in it.

 If you’re going on a date for Valentine’s day, it may sound cliché but a red dress never fails to impress. Or a red and pink outfit incorporating color blocking might make you the most fashionable date in the crowded over-priced restaurant. Here’s to a sweet, relaxing heart filled Valentine’s Day.

 Makeup-

Makeup Trends for Spring ‘12 in Full Bloom

As spring is just around the corner, it’s nice to have an occasional glow on sunny mornings. What’s on the menu for makeup this spring? If you want a glow to show off a very subtle tan or just add a bit of color the best facial tanner I’ve discovered is Temtu’s bronzing system from Sephora. It’s an airbrush tan you can easily apply to your face and then wash your hands when you’re done. It’s truly one of the most natural tans I’ve ever artificially applied to my face. It’s a nice formula that doesn’t make me break out or streak.

 Bright neon shades are everywhere which I’m sure you’ve noticed already. Feel free to try neon lipstick eye shadow, or nail polish. Choosing some strategically placed neon accessories is a serious style “Do” this spring. If you add a neon clutch, handbag, bracelets or watches you’ll be on a personal best dressed list.

I’ve discovered applying makeup is about 20% easier when I have my eyebrows in order. Check out Youtube videos on how to shape and pluck brows or go to a pro to get waxed. There are so many amazing options and eyebrow specialists in cities who know exactly what they’re doing to get you those movie star brows. Or at least something close to them and with Awards Season in full force, who doesn’t like to watch the stars on the red carpet and feel a little star power as well. Well groomed eye brows frame your face and actually can cut down on your morning routine if you have blond brows like me and get them tinted. It eliminates the pesky task of ‘filling in’ your brows in the AM.

 Here’s to a fresh dip into Spring fashion and cosmetic trends. Now, if the warm weather could just get here a little sooner so we can break out the sundresses.

 http://www.savvyspice.net/

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It’s Meatless Monday-The Ideal Day for Chili

In Meatless Mondays on January 23, 2012 at 5:05 pm

It’s snowing but I can’t complain because so far…she says with fingers crossed, it’s been a mild and snowfree winter. I looked out the window and thought today would be perfect for making soup or a stew. As it’s Meatless Monday I decided to check the offical Meatless Monday site to see what they suggested. This chili seemed perfect. Best thing is it uses quinoa and I had some thanks to the folks at truRoots who sent me three of their products to try.  Someone told me that this grain is even more tasty if you toast it before you add it to recipe. So I did that by heating it in a skillet for couple of minutes while the onions were cooking. It’s a food that’s packed with nutrition and I’m seeing more meatless recipes using it.

And the following recipe also contains nutritional yeast which is optional. I  use it and buy in the bulk bins at the local. You can also purchase it online.

Here’s the link to truRoots if you want to learn more about the product and they have some recipes too.

http://www.truroots.com/Default.aspx

And here’s the link to this Monday’s recipe if you want to try it.

http://www.meatlessmonday.com/quinoa-chili/

And finally some photos I took as I made this recipe-

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Three New Recipes to Try

In Budget Smart Cook on January 20, 2012 at 5:31 pm

I always love the recipes the folks at Pringles send my way. Here are three  that look easy to make but I’m sure delicious. I’m told the chicken fingers are especially good. And with fish going on sale next month when Lent rolls around, the fish nuggets will make an ideal meal.

Chicken Pringlers 

INGREDIENTS

·   2- 6.38-ounce cans of  Pringles (BBQ, Honey Mustard, Xtreme Blastin Buffalo or any of your favorite Pringles flavors)

·   2 pounds of boneless chicken breast or chicken tenders, cut into 1 1/2” nuggets

·   2 cups of skim milk or buttermilk

 DIRECTIONS

1.   Preheat oven to 400°F with a rack in the middle.

2.   Place nuggets in milk.

3.   Puree the Pringles in a food processor, and pour into a large sealable plastic bag. Place two or three nuggets at a time in the bag and shake to coat.

4.   Spray a cookie sheet with cooking spray, and place the well-coated nuggets in a single layer. Bake in the preheated oven for 20 minutes. 

5.   Remove and let stand, uncovered, 5 to 10 minutes to crisp.

Crispy Fish Nuggets

 

INGREDIENTS

·    2- 6.38-ounce cans of Pringles Salt & Vinegar flavor

·    2 pounds cod fillets, cut into 1-inch cubes

·    2 cups of skim milk

DIRECTIONS

1.   Place nuggets in milk.

2.   Puree the Pringles in a food processor, and pour into a large sealable plastic bag. Place two or three nuggets at a time in the bag and shake to coat.

3.   Spray a cookie sheet with cooking spray, and place the well-coated nuggets in a single layer. Bake in the preheated oven for 20 minutes. 

4.   Remove and let stand, uncovered, 5 to 10 minutes to crisp.

Loaded Twice-Baked Taters Appetizers

 

INGREDIENTS

·   2 – 6.38-ounce cans of Pringles Loaded Baked Potato flavor

·   1 1/2 cup skim milk

·   1 egg

·  1 slice of cheese

·   Dried chives for garnish

·    Bacon bits for garnish, optional

 DIRECTIONS

1.  Preheat oven to 350°F.

2.   Place one 6.38-ounce can of Pringles Loaded Baked Potato crisps in a food processor and puree until well crushed.

3.   Add milk, egg and cheese slice into mixture and puree until well mixed.

4.   Take Pringles from remaining can and place 48 crisps on a cookie sheet with the curve of the crisp and sides facing down.

5.    With a very small spoon, place a rounded scoop onto each crisp and sprinkle with dried chives and bacon bits.

6.   Bake in the oven for about 15 minutes. Remove and let cool for about 5 minutes before serving.

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Five Must Have Appliances for the Budget Smart Kitchen

In Budget Smart Cook on January 19, 2012 at 3:48 pm

Since my teenage years I’ve been a collecter of cooking gadgets, appliances and utensils. However, if I had to narrow down five appliances that I would keep no matter what, these would top my list. I don’t think any budget smart kitchen should be without them-

Slow Cooker

Even when they went out of fashion I still used one. I now have two and thinking about adding a third one. I’ve used mine from everything from making mashed potatoes to apple butter. Most of the time I rely on them for soups and stews. They’re not expensive to buy, cost efficient to run, and once everything’s placed inside you can walk away and forget about it. I can’t think of an easier way to get dinner on the table.

Bread Machine

One of my favorite indulgences is artisan breads. Problem is they cost a lot and the prices are rising (no pun intended). One of my New Year resolutions was to start making my own. One I especially love is cheese bread. This past weekend I made a cheese and onion bread. They’re not that expensive to buy, and like the slow cooker, when everything’s added you can leave it unattended. Check out garage sales because I see them a lot. Seems people buy one and don’t realize just how great they are.

Food Dehydrator

And speaking of cheese and onion bread. The onions  I used were dried Vidalia onions I’d bought when they were in abundance and hence cheap, and used my food dehydrator. When you don’t have time to can this is a lifesaver. This summer I dehydrated strawberries, onions and peppers. At Christmas when I bought a box of oranges, I dehydrated those too and will be using them in brownies. Once again check garage sales and also thrift stores for this appliance.

Food Saver

I call this a life saver because once again if you don’t have time to can or have leftoevers you can’t eat before they go bad, this machine comes to the rescue. They’re coming down in price and a couple of models you can buy at supermarkets. I’ve used mine to store homemade TV dinners, soups, fish from warehouse stores, and even items I’ve purchased from bulk bins.

Food Processor

Last one on my list, and probably the most expensive of the bunch depending on what brand you buy, the food processor. I use mine for homeade dips and spreads like hummus which I think is overpriced at the store. I also use it for things like bean burgers rather than mash the beans by hand.

These are all items that I feel save you money and time. Have them in your kitchen and you’re more likely to make your own foods. You’ll rely less on processed foods that are not only take a chunk of your budget but they’re not that great for your health either.

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It’s Meatless Monday-Meet Lindsay Nixon author of The Happy Herbivore

In Meatless Mondays on January 16, 2012 at 3:26 pm

For this week’s Meatless Monday feature say hello to Lindsay Nixon who’s the author of three cookbooks including  The Happy Hebrivore.  She has some tips to share with us and also a recipe-

 

Budget Smart Girl (BSG)-Tell us about yourself, how you became a vegan and how the cookbooks came about?

Lindsay Nixon (LN)-I’ve followed a plant-based diet for 5 years, but I don’t identify as a vegan. About a year after I adopted a plant-based diet I started blogging. There weren’t many vegan cookbooks on the market back then and the ones that did exist weren’t really healthy focused (lots of processed sugar, white flour, gobs of margarine and oil, plus weird, bizarre ingredients) so I started posting pictures and recipes of my meals online — just in case there was some other person like me out there that wanted healthy, easy plant-based meals. Never in my wildest dreams did I think anyone would read my blog, or that it would get so popular that it would lead to a book, which became a bestseller, and led to a second and now a third book.

My cookbooks are an extension of what I wanted to create with my blog: easy, no fuss healthy recipes that are plant-based and use common, inexpensive, everyday ingredients. I wanted to prove that eating healthy was easy, approachable, affordable, realistic and delicious. 

BSG- What will readers find in the books?

LN-Recipes — lots of recipes! Plus some cooking tips and tricks — and pictures! 

BSG-Besides being a healthier diet, can people save money eating vegan foods?

LN-Oh absolutely. I cut my grocery bill in half. Vegan staples like beans, rice, seasonal fruits and vegetables cost a fraction of the price for animal products like meat and dairy.  There have been weeks where I spent less than $50 to feed a family of three adults and 2 dogs (the dogs get home cooked meals)… and we buy organic.

 Then there are other savings — going plant-based “cured” my sister’s allergies, so she is saving hundreds, if not thousands, by not having to buy medication or go to her allergist for shots. I pretty much eliminated my migraines, so I’m off that medication, which was about $7 a pill, AND I was taking 2, sometimes 3 a week.

 BSG- What are you tips for beginning vegans, or even those people who want to eat vegan a few days a week?

LN-Take it a meal at a time. Focus on all the foods you can have, not the items you’re choosing to leave off your plate.

Attitude is everything. Have a positive attitude and you’ll have a positive experience.  

BSG-I like some of the fake meats but the prices have risen a lot in the last few years. Any tips for places to buy them, like online? Or how about making your own. Is that easy or not something most of us can do?

LN-I have recipes for making your own faux meats and cheeses in my cookbook which are much cheaper and much healthier. We don’t really eat much fake meat or fake cheese — for one, it’s not really available to us and two, it’s not really healthy. Healthier than animal products? absolutely, but not as healthy as whole foods. 

BSG-What are some of your favorite budget friendly vegan foods and meals?

LN-Just about every recipe in my new cookbook costs less than $5 to make — and even the recipes in my first cook are really inexpensive.  

BSG-Is there a recipe you think we’d enjoy making for one of our Meatless Mondays?

 LN-Quick Burgers, here’s the recipe- (note from BSG-I tried these and they are delicious, really quick to put together and inexpensive, what could be better?)

 

Quick Burgers | makes 4

I developed these burgers in a hotel room: they’re quick, easy and require very few ingredients. (In fact, except for the beans and a seasoning packet, I sourced all the ingredients from the complimentary “breakfast bar”). I make these burgers any time I need a super fast meal or I’m really low on ingredients.

15-oz can black beans, drained and rinsed
2 tbsp ketchup
1 tbsp yellow mustard
1 tsp onion powder (granulated)
1 tsp garlic powder (granulated)
1/3 c instant oats

Preheat oven to 400F. Grease a cookie sheet or line with parchment paper and set aside. In a mixing bowl, mash black beans with a fork until mostly pureed but still some half beans and bean parts are left. Stir in condiments and spices until well combined. Then mix in oats. Divide into 4 equal portions and shape into thin patties with your hands. Bake for 7 minutes, carefully flip over and bake for another 7 minutes, or until crusty on the outside. Slap into a bun with extra condiments and eat!

Chef’s note: If you only have rolled oats, chop them up in a food processor or blender so they are smaller and more like instant oats. Rolled oats left whole tend to make the burgers fall apart.

Per Burger: 109 Calories, 0.5g Fat, 17.6g Carbohydrates, 3g Fiber, 2.2g Sugars, 5g Protein

 Biography

Lindsay S. Nixon is a rising star in the culinary world, praised for her ability to use everyday ingredients to create healthy, low fat recipes that taste just as delicious as they are nutritious. Lindsay’s recipes have been featured in Vegetarian Times, Women’s Health Magazine and on The Huffington Post. Lindsay is also a consulting chef at La Samanna, a luxury resort and four-star restaurant in the French West Indies. You can learn more about Lindsay, purchase her cookbooks, and sample some of her recipes at http://happyherbivore.com/

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Getting Organized for the Budget Minded

In Budget Smart Girl's Guide on January 13, 2012 at 2:54 pm

Years ago when I was a publicist I’d drive to one of my client’s offices a couple of times a month. On that journey I’d pass a store selling everything you’d need to get organized.

I’m not sure what it was about the store that drew me in every month but I felt compelled to go check it out. However, the outcome was always the same. I’d come out empty handed and disheartened because being organized was obviously out of my budget.  Always one for a challenge, I took note of the items in the store. I looked around to find things that were either free or low cost to help organize my home and office.  Here are some of my favorites and most of them you either toss out or can find at garage sales or thirft stores-

Egg Cartons

 

I often use these for starting seeds in spring but they’re also perfect for desk tops, hobby and craft areas. and even the workbench for storing nails and bolts.

Spice Jars

I’m terrible at throwing things away even if I have two of them. I got a new spice jar rack and just hated to get rid of this one. I turned it into a neat little organizer for my office housing elastic bands, clips, paper clips etc. Best thing is it spins around for easy viewing and use.

Wine Racks

Yes, they keep your wine bottles neat and tidy but I bought one from a garage sale for a $1 and use it for storing magazines.

Leftover Food Containers

Sometimes when I buy something at the store I know the empty container will come in useful. These are some of the items I use for everything from housing craft items to sun dried tomatoes to homemade cleaning products.

Produce Bags

One Christmas I found myself with lots of the orange net bags that citrus fruit is sold in. Now they store most things in the garage, like these tennis balls. I have one for golf balls too. I know lots of people put pet toys in them. Best thing is if they get dirty you can hang them up and run the hose over them. And I know a few people who keep them near the bathtub for their children’s bath toys.

It Used to Be Something Else

Whenever a major appliance bites the dust I always think about what can be salvaged for organizing. I used the bottom rack of a dishwasher for my gardening tools. It keeps them upright, clean, and I can see everything at a quick glance.

I use the small plastic containers from an old refrigerator for storing small packets of food items like dressing and taco seasoning. It’s easy to put them in the cupboard and flick through everything in minutes.

The main thing is to be creative and keep looking around for items that would make the perfect organizerfor your particular needs.

If you’re looking to buy a few store bought organizers now’s the time to do it. Just like diet and exercising most people make getting more organized on their resolution list and hence all the big sales.

And here’s a great organizing site I stumbled upon last month-http://getbuttonedup.com/

And if you need to write things down to get organized, check out these free planners-

http://www.productiveflourishing.com/free-planners/

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January’s a Good Time To Save

In Georgine Saves Blogs on January 11, 2012 at 7:53 pm

Here is Georgine’s first post of the year…lots of good advice.

January is White Sale month. This means linens and home decorating items, in addition to storage and closet items, will be discounted. You can rely on stores like Macy’s, Wal-Mart, and Overstock.com to help organize your home and still help you to stick to your budget. Usually the bigger the store the bigger the discounts.

You will still find holiday leftovers at greatly reduced prices. These will be very welcome next year when you pull them out, and, if you are like me, you’ll forget what you bought and be happily surprised. If you are in stores that take coupons, use them. Just because an item is on clearance doesn’t mean you can’t use a coupon and save even more.

Of course, after the holidays everyone is on a diet! You will find great deals on fitness equipment and diet foods. Sporting goods stores will offer sales and specials.

Winter clothing clearance is making way for spring fashions. Stock up on warm weather-wear, hats, scarves, and gloves. Save some for next year or this year’s guests that come unprepared.

Watch for deep discounts in HDTV’s right before the Super Bowl. A great place to start would be Best Buy.

Just about everyone receives a gift card as a holiday present. While most don’t expire, always read the fine print in case they do and file them by expiration date from nearest to furthest away. Some may lose value after a certain period of time, so be aware. Did you know, most retailers welcome gift cards because, contrary to popular belief that they are “easy money” for retailers, general accounting rules don’t allow merchants to book those sales until the goods and services are delivered? If you received a gift card for a store you can’t use, there are several sites where you can sell your card. PlasticJungle.com and GiftCardRescue.com will pay you 85%-92% of the face value if they sell your card plus they have a partnership with Amazon.com that gives you an extra 5% if you swap it for an Amazon.com gift card. It pays to visit these sites too if you have a gift card and want to purchase something that costs more than the value of your card. Simply buy an additional card from them, at a discount, rather than pay the store the difference in cash. This way you will save on your purchase.

 Always buy gift cards from legitimate sites that guarantee their cards are genuine. Beware of buying on sites such as Craigslist.com that don’t have money-back guarantees.

In the supermarket there will be specials on finger foods and soda. Try to find coupons to go along with the deals. Lots of stores also have canned goods at terrific prices especially if you buy in quantity.

Keep warm; take this time to sort through your coupons. Organize them and toss any that expired in 2011. This way you are always prepared for a sale!

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It’s Meatless Monday-Sausage and Mushroom Pie with Carmelized Onion Gravy

In Meatless Mondays on January 9, 2012 at 6:30 pm

I have to admit I have a weakness for some of the fake meat products. Not all of them, but a few are always stored in my freezer. On top of that list are the Veggie Sausage Links from Morningstar Farm. They taste as close to the real thing as you can get and are often on sale which is when I stock up. Over the holidays I’d bought some puff pastry that was on sale and thought about what I could make with these two items. After looking through my supplies I found a box of mushrooms and some onions. So I came up with this recipe. It’s really simple and looks a lot more fancy and expensive than it really is. Best thing is it’s ideal for Meatless Monday and there’s enough for two meals.

1 box Morningstar Farms Veggie Sausage Links

1 box ready made puff pastry ( I used Pepperridge Farm)

1 box of mushrooms, cleaned and sliced

2 onions, peeled and sliced

1 14 ounce can of stock…I used homemade veggie stock

2 tablespoon, flour, cornstarch or as I used seasoned flour

1 tablespoon butter

some salt, pepper, dried thyme

some oil

Heat some oil in a frying pan and cook the sausage until they’re golden brown. Chop them into bite size pieces and set aside.

Add some more oil and add the mushrooms and cook until golden brown. Add them to the sausages, mix together.

Roll out the pastry. I used two different shapes, one long rectangle and also two smaller round pies. Just fill the pastry with the mixture and bake for about 30 minutes at 375 degrees.

While the pies are baking-

Heat some more oil and the butter in a pan and add the onion slices, add salt, pepper and thyme and reduce heat to medium and let the onion saute until they’re carmelized…about twenty minutes. Add some flour, stir and heat through and then gradually add enough stock to make a gravy.

Remove pies form oven and serve with gravy and some mixed vegetables.

Serves 4.

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Resolve To Save More Using Coupons in 2012

In Blogsy by Marcia Layton Turner on January 6, 2012 at 3:05 pm

 

Here is Marcia’s first post of the year…

With the start of a brand new year, the slate has been wiped clean and we can all put behind us those habits that did us no good in 2011. Like shopping without coupons. Even if you don’t think you have the time to become an extreme couponer, how about resolving to use coupons even just a little more than you did last year? Here are some baby steps to take that will get you on the road to big savings this year.

 Resolve To Use Coupons

The first step to saving more is deciding to be more diligent about clipping and using those coupons at the grocery store. You don’t have to make this a full-time job, but how about committing to set aside an hour, once a week, to pull out that weekly sale flyer and identify products that are on sale that you need.

Next, head online to a coupon database, like the one at http://www.couponmom.com/grocery-coupon-database-10. You can see which coupons are currently available for the products you intend to buy. Finally, gather those coupons. That may mean clipping from Sunday inserts; visiting coupon websites, like www.coupons.com or www.smartsource.com; or perusing the coupons and rebates available through eBay sellers, at www.ebay.com. With the coupons you need in-hand, go shop and watch your final bill shrink.

 Resolve To Track Your Savings

 I think one of the biggest reasons people don’t clip coupons is that they think it won’t have much of an impact on their budget. They can’t imagine that a few slips of paper could yield enough savings to warrant spending the time collecting, sorting, and organizing them. And yet, when they give it a try, many are surprised by how easy it was to save $10, $20 or even $100 at checkout.

 Whether you’re a coupon skeptic or someone who wants to be one of the coupon stars on the TV show “Extreme Couponing,” start tracking your coupon savings more carefully. Look at your grocery receipt each time you shop and note how much you saved. Then deposit that amount in a savings account that is separate from your other bank accounts. In a month or two, take a look at your balance and decide if couponing is worth it or not. I bet you’ll be surprised at how much is there.

 Resolve to be Efficient About Your Couponing.

Although collecting and matching available coupons to products on sale each week does take time, it can probably take even less time than you think. To improve your savings without taking up more of your valuable time, consider taking a new approach this year. That is, go for the low-hanging fruit – the easiest savings – first. That means exploring rebates, which can save you $5-$25 easily in one shopping trip in only a few minutes. I usually check the selection at http://www.ebay.com/, by searching for “Rebate,” and order forms that are valid in my state for products I know I need.

Also, take advantage of free offers at local pharmacies whenever possible, as long as they are convenient to you. Don’t drive 50 miles to pick up a free tube of toothpaste; you’ll spend more than the value of the toothpaste in gas. But do stop by CVS, Rite Aid, and Walgreens when you’re in the neighborhood and can snag some products at 100% off.

 Resolve to Celebrate Your Accomplishments

Just because you didn’t buy $1,000 worth of food at the grocery store for nothing this week, don’t knock what you were able to accomplish. The truth is, even the extreme couponers on TV don’t save that much on a normal week. So focus on what you did achieve. Did you save $10? Terrific! Did you get 30% of your groceries for free? Awesome! Pat yourself on the back for all that you do save. And this year, let’s all resolve to save more.

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