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Save Time and Money with Desperation Dinners

In Budget Smart Cook on February 3, 2012 at 6:54 pm

Workwise it’s been a hectic week for me and sometimes we’re all entitled to days when cooking dinner is the last thing we want to do. I know it’s tempting to get in the car and head to restaurant but here are some meals I fall back on when things get crazy. I call them my desperation dinners.

Cook From the Pantry Supply

If you’ve never been motivated to keep the pantry well stocked, now’s a great time to do some planning. Make a list of things you’d like to keep on hand and buy one or two items each time you’re at the store. If you stock the right ingredients it means you can always pull together a great meal with items that are just sitting on the shelves. Pasta, tuna, olives, dried basil, and Italian dressing can become a hearty pasta dish. A pizza mix can be put together in minutes and topped with whatever’s on hand. It’s even a great way to use up leftovers. Pasta and a jar of marinara sauce is one of the quickest meals to pull together. Stuffing can make chicken breasts and pork chops taste like you’ve been in the kitchen all afternoon. And packages of flavored rice mixes, like Spanish rice, and a can of red or black beans, topped with salsa and cheese, can be turned into tacos and burritos.

Check the Freezer
The freezer can be another place to keep ingredients for desperation dinners, especially when you pair them up with pantry staples. Fish is one of the fastest cooking foods and ideal to keep on hand. And one of my favorite standbys is potatoes. Frozen hash browns make a quick base for a quiche instead of pastry. Cook the hash browns so they’re lighted browned, press them into a quiche pan and top with your favorite quiche recipe and bake as usual. Plus, I always have some mashed potatoes stored in the freezer. Some are flavored with garlic, or caramelized onions, and some have chopped chilies. They take a few minutes to defrost and can be paired with just about anything from a simple cut of meat to veggie burgers.

Make Your Own Meal Kits
When you have some extra ingredients and some extra time, put together a few meal kits ready for speedy dinners. Cook an extra chicken, cube the meat and place it in freezer bags. It can be turned into things like chicken hash, or a quick potpie. Or even mixed with cheese and chilies for quesadillas. Another one of my favorite speedy meals is a stir-fry. Keep a package of homemade marinated chicken along with some chopped vegetables like peppers, onions, and carrots, and within 20 minutes you’ve got a really great meal.

Another quick meal I also like is Shepherd’s Pie, and if you’ve got ready prepared mashed potatoes it’s even quicker. Here’s my speedy version of the dish.

Heat about half a cup of chopped onions and carrots in a skillet; add a pound of ground beef or turkey and cook until the onions and carrots are soft.

Add some stock, salt and pepper, Worcestershire sauce and about two tablespoons of tomato paste and heat through. Put the mixture into a casserole dish and top with mashed potatoes.

Sprinkle them with chives and parsley, bake at about 350 degrees until everything is heated through. It’s great served with green beans or peas.

Soup and Sandwich Time
No one ever said dinner has to be meat and two vegetables. Soups and sandwiches can make a satisfying meal. Start with a tomato-based soup and add things like cheese, sour cream and crushed tortilla chips. It pairs well with a garden wrap, made from a tortilla and filled with avocado, tomatoes and Monterey cheese with hot peppers. Or even a BLT with a twist…use some sun-dried tomatoes. Another great combo is a roast beef sandwich and French onion soup. One product I really like to use in sandwiches is the new Hellmann’s Dijonnaise, a creamy Dijon mustard that’s fat free, but yet really adds some zing to just about everything it’s paired with.

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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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Easy Holiday Appetizers

In Budget Smart Cook on December 15, 2011 at 6:07 pm

WordPress whose site this blog appears on tells me this will be my 575th post! Thank you to everyone who’s been reading this since post number one. Here’s to the next 575.

Easy Appetizers

One thing I love about the holidays is the chance to make some appetizers or finger foods that can be made ahead of time and pulled out of the fridge or freezer when company stops by or you’re in need of a snack. Two things I always rely on are filo pastry and cream cheese.

First up is a cream cheese spread that I use on crackers or cucumber slices. Leftovers, if there are any, make the perfect spread for sandwiches…great with leftover turkey. I’ve even spread it on toast for breakfast.

Mediterranean Herbal Cream Cheese Spread

(Makes ½ cup)

 4 oz. cream cheese, regular or low-fat

2 tablespoons chopped sun-dried tomatoes in oil

1 tablespoon chopped oregano

1 tablespoon chopped thyme

 Remove the cream cheese from the refrigerator about 15 minutes before you plan to make this spread.

 Place the cream cheese in a bowl and stir in sun-dried tomatoes, then mix in the oregano and thyme. You can also add some of the oil from the sun-dried tomatoes to thin it out and boost the flavor.

 Put the spread back into the refrigerator, but take it out again about 5-10 minutes before you eat it so it spreads more easily.

Filo Cups

One thing that goes on sale at this time of year are the packages of filo pastry shells. The box in the photo cost around $2.50 for 15 shells. Best thing is the neutral taste that can be combined with both sweet and savory fillings. If you can find them making your own is easy too-

4 sheets frozen filo dough, thawed

2 tablespoons unsalted butter or low-fat spread, melted

Preheat oven to 350 degrees. Place one sheet of the filo dough on the countertop or cutting board and brush with some of the melted spread/butter. Top with another sheet, brush with spread/butter and continue with the other two sheets, making sure you brush the top sheet with the butter/spread.

Cut the sheets into 12 squares. Take a muffin pan and mold each stack into each of the cups…you’ll get some overlap at the top, but don’t worry because it makes them look more decorative. Bake for about five minutes or until lightly golden brown. Let them cool on a wire rack before you fill them.

They can be made a couple of days in advance too.

Filling suggestions

One of the fillings that always seem to get people coming back for more is curried chicken salad. (This is also a good filling for sandwiches and stuffed tomatoes too).

  • 2 cups chopped cooked chicken
  • ¾ cup mayonnaise
  • 1 tablespoon curry powder, your choice of mild or hot
  • ¼ cup chopped celery,
  • ¼ cup chopped toasted cashews
  • ½ cup chopped seedless red grapes.

Simply mix everything together and let it sit in the fridge for about an hour, more if you have time. The combination also works well with tuna too, just leave out the grapes.

I’ve also had success with using the filo cups for mini quiches. And another quick idea is to take a flavored cream cheese, like onion or salmon, whip it until it’s light and airy and put the mixture into a pastry bag and pipe the mixture into the cups. Maybe top with a pitted olive or a toasted nut like a pecan.

More Cream Cheese Combos

This year I thought I’d try to come up with some more good holiday combination using cream cheese which is on sale just about everywhere right now. One idea is to combine it with chopped dried cranberries and some candied orange peel. If you want it sweet, try adding honey or confectioner’s sugar. I thought these would be good rolled into balls and then rolled in chopped pecans and served on cocktail sticks.

One other sweet combination I’m going to try is adding honey or confectioner’s sugar, cocoa powder (or even melted chocolate) and chopped crystalized ginger.

And a savory treat. Blue cheese always seems to add some pizzazz to just about everything so combining it with cream cheese sounds like a winner. I’m thinking this would even make a great topping for baked potatoes for a quick meal post holidays.

More Holiday Links to Check out 

People have been sending me all sorts of great holiday links to pass along to you so before I forget here they are-

More Gifts to Make

This one from Gourmet-

http://www.gourmet.com/food/gourmetlive/2011/121411/craft-fare-diy-gifts

And check out www.education.com. If you’re a parent you’ll find a ton of good stuff not only for the holidays with things like crafts and printable cards, but a winter activities book you can download too.

Christmas Dinner

If you’re still not sure what to cook December 25th, All You has some suggestions

http://www.allyou.com/food/celebrations/christmas-menu-00411000073690/?xid=recipe-121511

Wrap the Green Way

And if you’re still looking for ideas for gift wrapping this year, try this one-

http://www.naturalhomeandgarden.com/diy-projects/wrap-it-green-alternative-gift-wrapping-ideas.aspx

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Thanksgiving Made Easy

In Budget Smart Cook on November 22, 2011 at 4:22 pm

Thanksgiving, or any meal for that matter doesn’t have to be fancy and expensive to be great and memorable. Here are some tricks I’ve learned along the way-

 

Stuffing

Sure, you can make it from scratch but I’d rather concentrate on another dish. However, many years ago when I got tired of stuffing tasting the same year after year I decided to add a few ingredients and here’s what I came up with-

Jazzed Up Stuffing

1 16 ounce package of Pepperidge Farm Herb Seasoned Stuffing mix

1 large onion, chopped

2 medium sized carrots, finely diced

1 8 ounce package of mushrooms, sliced

2 stalks of celery, finely diced

2 tablespoons oil

Preheat oven to 375 degrees.

Grease a large baking pan.

Make stuffing according to directions.

Heat oil in a skillet over medium heat.

Add onion and cook until transparent.

Add carrots, celery and mushrooms and cook for about 15 minutes, stirring often and until the vegetables are tender.

Add the vegetable mixture to the stuffing and mix well.

Spoon into the baking pan and cook for about 20 minutes until it’s heated through.

If there’s any leftover, it makes a great stuffing for pork chops. Just make a slice in each chop, fill with some stuffing mixture and cook.

Pumpkin Pie

I know it’s supposed to be a traditional dish but last year I tried something completely different and  made a pumpkin and cranberry bread pudding in the slow cooker. It was delicious, easier to put together than a pie, and it didn’t tie up valuable space in the oven. Another good thing you can go away, do some other chores, and don’t have to worry about it.

Here is a link to the recipe I used. The only thing I changed was I opted for cooked cinnamon rolls instead of cinnamon bread. One because I couldn’t find bread, and two, cinnamon rolls were on sale and I had a coupon. I’m making this again this year and I know you’ll love this recipe too. And if you want every meal to use leftovers, this one makes a wonderful breakfast…that is if you have any left after Thursday!

http://www.tasteofhome.com/recipes/Pumpkin-Cranberry-Bread-Pudding

Mulling Spices

Two years ago I was given these mulling spices as a gift. They’re delicious in both apple and cranberry juice but I’m always looking for ways to use them in different ways. I mentioned the bread pudding. It called for milk so I added some  of the spices to the milk, simmered it for about 20 minutes and used it for the pudding. Just a simple way to make things taste even better. I’m guessing drinking the spiced laced milk would also be good on a cold winter’s night.

 

Gravy

I don’t know why but gravy is something most people seem to panic over making. Not that I don’t like homemade gravy but when premade is on sale…this jar was 89 cents, I think it’s one time store bought is better and sometimes cheaper than making it yourself. Something I like doing is adding carmelized onions and sauteed mushrooms too.

Leftovers

I don’t think it would be a holiday meal without leftovers. I look at them as free meals and freedom from cooking for a few days. Here’s something I make when I can’t think of anything else to do with them-

 Turkey and Vegetable Chowder (serves 6)

  • About four cups of leftover mashed potatoes
  • 1 cup leftover sliced carrots
  • 2 tablespoons oil
  • 1 cup chopped onion
  • 2 sticks of celery, finely chopped
  • 3-4 cups of chopped leftover turkey
  • 1 tablespoon flour
  1. Heat the oil in a large pan, add the onion and cook over medium heat until soft, about five minutes. Add the celery and cook for another five minutes.
  2. Mix the flour with the stock and set aside. Add the rest of the stock to the pan, and then add the cooked carrots, potatoes, and turkey and stir.
  3. Add the flour/stock mixture and heat until smooth and thickened. Stir in the corn, peas and milk and season to taste. Simmer for about five minutes before serving.

Some Good Stuff on the Web

Here is a great article I found last week if you’re thinking of trying something new this year-

http://shine.yahoo.com/shine-food/8-creative-thanksgiving-side-dishes-143000556.html

Have a wonderful Thanksgiving.

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It’s Almost Thanksgiving…make the most of this week

In Budget Smart Cook on November 21, 2011 at 7:23 pm

Meatless Monday will return next week.

Most of us think of holidays as being budget drainers but sometimes they can also save you money-

Make Your Own Stock

 

Here’s something I’ve been doing for a couple of months, making my own veggie stock and freezing it. And what better week to get a good supply of vegetable trimmings than Thanksgiving. I use a freezer bag and each time I peel carrots, chop onion, celery, broccoli I put leftover pieces in there. When the bag’s full I put the contents into a large saucepan, add 4-8 cups of water, depending on how many veggie trimmings I have. Throw in some peppercorns and a couple of bay leaves and let it simmer for about an hour.  I strain it and then put it into storage jars that can be used in the freezer or you can use freezer bags or even ice cube trays.

Make Your Own TV Dinners

 

Here’s another thing I’ve been doing for as long as I can remember, making homemade TV dinners. These ones are more healthy than the prepackaged kind and a great way to use leftovers. On Thursday any leftovers you have and yes, if you don’t want to eat the same thing for a week, make some TV dinners. I bought these divided plates many years ago and they’re perfect. I slip them into freezer bags, freeze them and then microwave them for quick meals.

The Sales

I’ve been holding off buying things like make up and some books I’ve been looking for until this Friday or even Cyber Monday. Look for deals a plenty from Friday onwards. Here are some sites I’ve been checking for codes and free shipping details-

www.dealhunting.com

www.retailmenot.com

www.currentcodes.com

www.dealnews.com

Grocery Bargains

And once the week is done lots of Thanksgiving related items will go on sale. It’s the best time of the year to stock up on non-perishiables ready for next year’s festivities. And right now the best time to stock up on baking and canned goods too.

Be sure to check the Budget Smart Girl site for a new section I’ve just added, Current Freebies. Yesterday I added a link for a free Thanksgiving e-book cookbook.

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Easy Holiday Solutions for Staying on Budget

In Budget Smart Cook on November 16, 2011 at 6:15 pm

November and December aren’t always the kindest months for your wallet. This is the season that’s loaded with pitfalls. If you’re hosting Thanksgiving dinner, maybe you’ll end up with lots of leftovers crowding the refrigerator. Or maybe you’ve offered to host a holiday party. And then there’s the office holiday party too.

If you haven’t already locked yourself in the closet waiting for January 1st to roll around, here are some ways I’ve found that can help you stay sane and on budget.

Dilemma #1 Too Many Leftovers
Leftovers are Good

I wouldn’t consider any holiday meal a success without leftovers. So don’t think of them as your enemy each time you open the fridge. Consider them your answer to a quick and easy meal.

Turkey-apart from turkey sandwiches, you can make turkey burritos, tacos. Turkey shepherd’s pie (also ideal for using up those mashed potatoes).

Or a turkey wrap…but don’t use a tortilla, instead use an actual slice of turkey as the wrap. Layer with mayo, mustard, lettuce and roll. And here’s a way to use up the leftover stuffing, pile it on a slice of turkey, roll, pour leftover gravy on top and heat through.

Stuffing- In my house the stuffing doesn’t stay around that long. If you should find yourself with lots of it, buy some over sized portabella mushrooms and fill with stuffing. You can also use it to fill peppers, chicken breasts or pork chops.

Veggies-Mash together and roll into patties, then roll in egg wash, coat with seasoned breadcrumbs and sauté until golden brown.

Dilemma #2 Hosting a Holiday Party

If you’re neither a gourmet cook or have a huge budget, here are some ideas-

Host a Wine and Cheese Party-

Pick out three or maybe four varieties. Make sure there is something for everyone’s taste. Sharp and mild cheddar, Gouda, even a mozzarella. Add some fruit and go with produce that’s on sale, like oranges, pears, or grapes.

Have a Brunch- Brunch, or basically jazzed up breakfast items don’t cost as much as those needed for a formal sit down dinner. Fruit juice, muffins, cheeses, sausages, eggs, a couple of casseroles, maybe a cake, pie, or just a fruit platter.

Have a Progressive Dinner- Something my roommates and I use to do and it’s also a lot of fun. It’s the ideal time of the year for this type of dinner because you get to see how everyone’s decorated his or her house. And the bottom line is you spread the cost and preparation time with everyone else.

Dilemma #3-Contributing to the Office Party

I know lots of people just stop by their local store and pick up a meat or cheese platter, but they can be pricey. They’re easy to put together yourself and this is where the trick of knowing how to present foods can really save you a penny or two. And it’s not always about the food but how it’s presented. When you go through a buffet line don’t you always head to the dishes that look like a bit more effort’s been put into preparing the food?

Cheese and meats can be given a nice holiday theme, by using holiday cookie cutters to cut deli slices and cheese. A Christmas tree, bell, etc. Another idea is to put a few sprigs of herbs on the platter; rosemary and thyme look very festive. Remember when everyone used to bring a cheese ball to a party? They’re back in fashion, but during the holidays they can be rolled in parsley and paprika to give them the look of the season. Even brownie and cakes that have originated in a box can look really fancy if you use some imagination. Maybe make appetizer sized pieces, or once again cut them out with holiday themed cutters. And how about a fruit platter with a dip, don’t serve it in a bowl, but try a scooped out orange, or a pomegranate.

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Sticking to a Food Budget…without meals getting boring

In Budget Smart Cook on October 27, 2011 at 4:48 pm

One of the hardest parts of sticking to a food budget is meals can get boring and repetitious…and yes even when you’re not a budget. Here are some ways I’ve found you can add variety without spending more money.

No More Corn…please

The other week I decided to make grilled salmon and brown rice for dinner but just didn’t know what vegetable to cook. I opened the freezer and there sat the corn I’d frozen when I’d bought a whole bag load of the stuff at a local farm stand. Don’t get me wrong I love the stuff but now it was fall I was craving something else but for some reason I couldn’t shake the idea of serving corn with the salmon.  I thought why not make corn fritters. Here’s what I came up with-

1 cup frozen corn

1 tablespoon flour or enough to coat the corn

Generous sprinkling of salt, pepper and yes, a little onion powder too

2 tablespoons chopped dried chives

1 egg, beaten

Oil for cooking the fritters

In a bowl mix the corn, flour, seasoning, chives and then bind them together with the beaten egg. Heat some oil in a frying pan and add about a tablespoon of the corn mixture. Cook for about a minute and then turn over the fritter and cook for another minute or until golden brown.

These turned out really well and disappeared quickly! Main tip here try something different, even with something as plain as corn.

Try A Different Type or Flavor

One way I’ve found to stretch your food budget is to add something with so much flavor a little goes a long way. One such item is cheese. Macaroni and cheese and even a grilled cheese sandwich taste like gourmet fare when you switch to maybe a blue or feta cheese. One thing I love is smoked gouda and I’ve found it’s a good price at my local Walmart store so I’ve been using it for cheese sandwiches and a topping for veggie burgers and they taste completely different now.

Step Out of Your Comfort Zone

There’s no doubt produce is costing more than it did just a year ago so I’ve been more picky about what I buy each week. Sometimes this means stepping outside your regular comfort zone and trying new to you veggies.  For years I’ve avoided buying kale because I bought some once and well, let’s just say it ended up in the garbage bin because it was tough and tasteless. However, the other week it was on sale and looked too good not to give it a second chance. I’m really glad I did because with a little tweaking it turned out to be great. I boiled it first and then saute it in some butter and pepper and salt and now I’ll be buying it again. Leftovers also made a perfect addition to a minestrone soup I made the next day. Yesterday spinach was on sale and I cooked that the same way. So tip here, if it’s on sale it’s the perfect time to bring a new to you vegetable home and see what you can make with it.

Cook It a Different Way

While on the topic of produce I love fall because of acorn squash. It’s one of my favorites and usually I half it and bake it but this year I’ve been slicing it and adding it to pan with some oil and pepper and salt and oven roasting it. I love the change in texture and taste, so tip here, if you cook something one way try  another method.

Switch a Few Ingredients

When I taught cooking classes one thing I always told the students was nothing, even recipes, are set in stone and you have to adapt them to your own taste…and yes, budget too. If you’ve been making a recipe with certain ingredients for what seems like forever, switch a few and see what happens. Sometimes I change spices and herbs in soups, or even vegetables in stews. Best thing is if you find a recipe you’d like to try but it would cost you too much because of a few pricey items think about what you can substitute for them.

Sandwich Makeovers

And yes, even things like sandwiches can be given lots of makeovers, bread types, toasted bread versus plain, mayonnaise with spices added, wraps for things like grilled cheese. Best thing is most of these subtle yet tasty changes are all inexpensive.

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Yogurt-Good for You…and your wallet

In Budget Smart Cook on September 22, 2011 at 4:51 pm

Every time I visit the supermarket there seems to be yet another new yogurt on the shelves. It’s good news for us because not only is it a good for you food, more yogurt means more competition and hence deals and lower prices too.

I know not everyone likes yogurt and if you’re one of them I’d recommend trying out a few because some are more platible than others. One thing I don’t suggest (once you’ve found a favorite) is buying the individual containers. I stick with the large 32 ounce tubs and will only buy single serving style ones when they’re on sale and the price is right.

Make Your  Own

 

For the last four years I’ve been making my own yogurt too. I purchased a Salton yogurt maker which wasn’t expensive and it makes eating yogurt even more budget friendly. All you need is some yogurt, milk, powdered milk and you’ve got a whole batch of homemade yogurt.

Make It in A Thermos

 

Earlier this year I wrote an article for a UK health magazine and got to interview Marisa Peer www.marisapeer.com  who’s the author of You Can Be Thin, she’s also a well known expert on many TV shows in the UK and has worked with everyone from royality to rock stars. She told me about yogurt that you can make in a thermos. I was intriqued and asked her for the recipe. I not only used it in my article but asked her if I could share it with you too.

Here it is-

How to make yogurt in a vacuum flask (BSG note-this is a thermos)

You need any type of vacuum flask wide mouthed flasks are easier any type of milk will work, cow’s milk, soy milk or sheeps or goat’s milk skimmed or full fat and you need a natural yogurt preferably live natural yogurt to start. Full-fat yogurt is generally less than 10 percent fat so it  does tend to have a richer, fuller flavour.  

Take the yogurt you are going to use as starter out of the fridge the day before you want to make yogurt. This lets the yogurt come up to room temperature.

Measure your flask so that you know how much liquid can be accommodated. Measurements here are for a flask of one pint.

Heat just under a pint of milk on the stove. Bring it up to just below boiling point and then let it cool to around 100 degrees Fahrenheit. A thermometer is useful but not strictly necessary. The milk should feel just slightly warm to touch. If you drop a drop of milk on the back of your hand it should not feel noticeably hot or cold. Anywhere from 95 to 105 degrees F is fine

Next, take a good spoonful of fresh yogurt (unflavoured) and mix it into the milk. Use a whisk or fork to ensure that the yogurt is well distributed . Pour the milk and yogurt mix into a wide-necked thermos and make sure that the lid is tightly stoppered. Wrap the flask in a towel to minimise heat loss through the lid. Put the flask in a warm place such as an airing cupboard or above the boiler.

In about 24 hours your yogurt should be ready you can continue to make yogurt using a spoonful from each batch for the next batch. Pour into a large bowl take out the amount you are to eat and add any ingredients of your choice to fresh fruit, nuts and seeds, a swirl of peanut butter, olives, honey whatever you wish.

 I think both of these ways of making yogurt are a wonderful projects to do with children. I know most of them love eating what they’re made so if they hate yogurt maybe this will change their minds.

Greek Yogurt

I don’t know anyone who doesn’t love Greek style yogurt. It used to be almost impossible to find at the supermarket but now the shelves are brimming with it. Problem is it costs more than the regular type. However, you know my motto find a way to eat it at a cheaper price. All it really is, is strained yogurt that has the whey removed. It’s simple to do yourself. I use a 32 ounce carton of plain yogurt. I take a large bowl, some cheesecloth and a strainer. I line the strainer with the cheesecloth and place it over the bowl and then tip the yogurt into the cheesecloth. It starts to drain immediately but I give the whole process 24 hours in the fridge just to make sure all the whey is removed. You’re left with a creamy yogurt that pairs with both savory and sweet items. I’ve used it in recipes and toppings for chili too.

Homemade Yogurt Treats

I kept a few containers (the divider type) from some yogurt I bought and use it for my strained yogurt and pair it with homemade jam. You can also use honey too. Perfect for breakfast or lunchboxes too.

Smoothies

And another thing I’ve been doing is freezing yogurt in pop molds, adding one to a freezer bag, adding frozen fruit, sealing it and leaving it in the freezer ready to make smoothies. All you need is some milk and they’re half the cost of the smoothie kits you see in the stores.

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Healthy Snacks…when you’re on a budget

In Budget Smart Cook on September 15, 2011 at 4:37 pm

We all love to snack. However, sometimes it’s these foods that push the grocery bill over budget and oftentimes they contain ingredients that aren’t always that great for us.

Finding a happy medium, great tasting good but yet won’t break the bank can be a challenge but here are some of my favorite stand bys-

Good Finds From Target

I’ll start with some products I recently got to sample thanks to the kind folks at Target. Check out their Market Pantry line which has a box of 18 packets of fruit snacks for just $2.54. You know I’m not usually a fan of individually wrapped items but I think at this price, these are the exception. They also have these attractive bottles of popcorn and seasoning mix, both are just $2.99 a piece. Perfect for a snack while you’re watching a movie. And thinking ahead they’d make the ideal holiday gift along with a gift card for a movie rental. Another ideal I came up with for the seasoning is to use it on homemade potato and tortilla chips.

Yogurt

More about yogurt next week, but here’s one of my favorite healthy and cheap snacks. homemade yogurt pops. Fill each container and freeze it for an hour or more and they’re ready anytime the afternoon or after school slump hits.

Edamame

Otherwise known as soybeans. I didn’t think I’d like them but they really are delicious. They cook in a few minutes so you can have some on hand in the fridge all the time. You can even use seasoning on them too.

Bulk Bin Goodies

When it comes to making homemade snacks nothing beats the bulk bins. Dried fruit, granola mix, nuts, you name it and at half the cost of the packaged mixes you see on the shelves.

Pinwheel Sandwiches

For me the ideal snack takes the edge off your hunger but doens’t ruin your appetite. Sometimes I’ll take a slice of bread, roll it out so it’s larger and then top it with cream cheese and herbs or PB and J, roll it up and cut it into bite size slices.

And Speaking of…

Peanut butter, yes, I know the prices are supposed to be going up but I still think it’s a bargain food. Try it on slices of apples…they’re getting cheaper now it’s apple season. Or on top of crackers.

Fruit

Yes, you can still grab some bargains in the produce department with fruits like peaches and nectarines…I bought mine for 99 cents a pound this week. Also I’ve seen sales on mangoes, grapes, apples and pears. I make a fruit salad at weekends,(add some fruit juice to stop the fruit from browning) and it’s there all week for snacking or topping for oatmeal or cereal.

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