budgetsmartgirl

Posts Tagged ‘low cost cooking’

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Putting A New Spin on Old Favorites

In Budget Smart Cook on March 8, 2013 at 7:20 pm

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Although there are several feet of snow on the ground where I live, I know spring is around the corner. The change of seasons always gets me thinking about trying new dishes or giving old ones a make-over. Sometimes we can get set in our ways and food and meal planning can seem tedious and time consuming. It’s often when we turn to the deli or restaurant and spend more than we should. Here are some of my favorite tricks for putting a new spin on some old favorites-

Potatoes
I often say I could make a meal out of just potatoes but even for a fan like me, they can get boring. I’ve found when you get to the point when you can’t stand the thought of another meal with mashed potatoes, try cooking them a different way. One of my fall back methods is cutting them up into quarters or even slices and roasting them with some oil, salt and pepper, and even spices like smoked paprika. Also try fresh or dried herbs. Rosemary and thyme are two of my favorites. I’ve also tried mashing the potatoes with something besides butter or low fat spread. I’ve been using cream cheese and adding chives. And one thing that’s really nice is to cook some carrots with them and mash them together.

Vegetables
And what meal isn’t complete without at least one or two veggie side dishes? I found myself in the green bean and carrot rut awhile back and now have decided to venture into things like kale and parsnips. And just like the potatoes, roasting a blend of seasonal vegetables can give any meal pizzazz.

Soups
I love soups but some of the them were starting to taste the same so I’ve found some ways to mix things up. I’ve been using a mix of fresh and dried vegetables, like dried tomatoes and mushrooms. And another trick I’ve learned is to use the water the dried vegetables have soaked in, and add it to the soup so each time you get something different. And I always say even if you’re following a recipe nothing is ever set in stone. I’m getting more adventurous and trying different seasonings in the soups I’ve been making for years. And try pureeing half the soup or if you always puree it, leave it as is.

Rice
This one came out of pure laziness on my part. Last year when I was working on a few projects and didn’t have as much time to cook as I once did, I decided to bake more things so I didn’t have to stand by the stove. One of those things was rice. I now prefer the fluffy texture this method of cooking gives it. Also, remember the lemongrass I added to a recipe a couple of weeks ago? Adding things like that adds a different flavor each time you cook it. I’m also going to try adding stock instead of water too.

Cheeses
I don’t think you could ever run out of different cheeses to try but most of us fall back on the same ones. I’ve been adding smoked cheeses to veggie burgers and found it gives them a whole new taste and for about the same price as regular cheese.

Breakfasts
And nothing could get more boring than serving the same old, same old at breakfast each morning. Yes, I’ve been guilty of that one too many times. Even if it’s oatmeal every day try adding different flavors and ingredients, like dried cherries or cranberries. I sometimes bake oatmeal too which gives it a whole different taste. And one quick breakfast I discovered when time isn’t on your side is a peanut butter and jelly sandwich. In fact, for me it’s been the perfect way to use the jams that I made last summer. Just this week I’ve used blueberry spice, peach with ginger, and strawberry with balsamic vinegar and almost forgot about all the snow outside!

Here are some links I found this week that I thought I’d share with you-

Some ideas for cheap but healthy foods-

http://shine.yahoo.com/financially-fit/5-cheap-healthy-foods-035300770.html

In the UK it’s been Climate Week, this site has ideas about ways you can change your habits to not only green your home but save money too-

http://www.climateweek.com/climate-week-at-home/

And the folks at BenBella Books sent me information about The China Study which is an upcoming cookbook featuring plant based foods, and also a new community they’ve set up. They have recipes on the site and also this section where you can sign up for the chance to win books-

http://www.thechinastudy.com/about/giveaways/

And finally congratulations to Ruth who won the Meatless Monday book giveaway.

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Make It or Buy It?

In Budget Smart Cook on January 31, 2013 at 7:00 pm

If you’re on a budget there’s always the temptation to try and make everything from scratch. Many times I’ve been in the middle of making a homemade salad dressing and thought I wonder if it would be cheaper just to buy it. Part of the appeal of making my own has nothing to do with cost, and more to do with knowing what’s in the food I eat.

A few months ago while I was on one of the book trading sites I stumbled across this book. Make The Bread, Buy The Butter by Jennifer Reese. It’s all about what you should and shouldn’t cook from scratch, so I thought why not use one of my trade points and check it out.
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I’m really glad I need because the book, besides being brand new, is a fun read with lots of useful tips about how to decide on what to make and what to buy at the store. The author lost her job which set her on the course of food related experiments like making her own breads and peanut butter. It’s full of recipes and now definitely a keeper on my book shelf. After reading the book it got me thinking more about what’s worth making at home. Here are some things I make from scratch and how I decide-

Bread
I love bread and sometimes eat too much of it. It’s one of the things on my list that no matter how tight the budget, I try to squeeze in a gourmet loaf of bread now and then. In the past they’ve been around $5, but in the last year or good quality bread has become more expensive, but I don’t want to go without. I’ve been making my own and one thing that comes to my rescue each time is my bread machine. Without it I’d probably still make bread but not so often. Just the other day while I was doing a million other things I put flour, yeast, oatmeal, yogurt, salt and water into it and three hours later had the best wheat and oatmeal bread for lunch. The same thing at the store would probably be around $6.

Jams and Jellies
For me the biggest appeal isn’t the cost because jam always seems to be on sale, but the pleasure in making it and eating something in the dead of winter that I made in the summer. You can control the sugar content too which is big deciding factor for me.

Soup
I admit I do keep some canned soups in my pantry supply because they’re handy, always on sale, and if you get sick and don’t have homemade, they’re great to fall back on. Having said that, once you get into the habit of making and eating ones you’re made yourself, there’s no going back. Best thing about soup is depending on what ingredients you use you can turn it into a low cost meal. And they’re great for using up leftover ingredients too.

Pastry
Once upon a time I always kept a box of pastry in the freezer but now the only types in there are phyllo and puff. I’ve never tried to make phyllo and don’t think I ever will. And I have made puff pastry but it was too time consuming. However, short crust pastry is always homemade now. I make double the amount and freeze half of it so it’s always ready and waiting.

Salad Dressing
Most of the dressings I make have some mayonnaise in them and for awhile I thought if I have to keep buying it, wouldn’t it be cheaper to buy salad dressing? But once again, mayo always seems to be on sale so I stock up. And one type of dressing that I’ve never had second thoughts about making at home is vinaigrette. Easy and simple and oil, vinegar, mustard, salt and pepper and some herbs don’t cost much.

Yogurt
While regular yogurt isn’t that expensive, the better qualities ones are so I usually end up buying one and then using some of it to make my own batch using my yogurt maker. Nicest thing is you can add just about anything to it, and even turn it into your own Greek style variety.

How to Decide
As well as your budget you have to look at the time factor. If something’s going to take you hours and then sometimes it’s worth going to the store. Also, if something is on sale or I have a coupon or both then the store bought variety wins hands down. Lastly, if it’s something that doesn’t have a load of strange sounding ingredients in it then I usually don’t mind buying it at the supermarket.

Recipes
And if you’ve ever thought about making your own version of things you find at the store or a restaurant, check out this site for some ideas- http://www.copykat.com/

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CSA Box-Week Three

In csa box on June 28, 2012 at 3:47 pm

Here’s what goodies were in week three’s CSA Box-

Salad mix, red beets, red chard, cilantro, basil, snow peas, green zucchini and yellow squash, garlic scapes, broccoli, radishes, spinach and Yukon Gold potatoes.

I’m learning more about working a meal around one particular vegetable and think it’s a skill I’ll be putting to use year round now.

I used the pototoes and broccoli as side dishes to accompany some grilled Quorn ‘chicken’ breasts I bought on sale.

The salad mix and radishes were eaten for lunches throughout the week.

Featherstone Farm who supplies the veggies gives us two recipe ideas each week. This was the second week the box had contained red chard. First week I cooked it as a side dish, this time around I used their recipe for chard enchiladas that I have to say were really delicious and a keeper recipe for me. Red chard’s something I’ve never bought before and I wouldn’t have thought to use it in this type of recipe. Best thing is it used both the greens and stems so nothing went to waste. I also used the garlic scapes and cilantro too.

I really like the garlic scapes and sad to learn that was the last of this season’s crop. They’re definitely something I’ll buy. I’ve even thinking about planting my own garlic this fall just to have the scapes next spring. The thing I like about them is they’re milder than actual garlic and give a subtle taste to any dish. Another plus is they don’t burn and turn bitter like garlic.

Another thing I very seldom buy fresh are snow peas. I make lots of stir frys so thought for Saturday dinner I’d use them with shrimp, fresh ginger, and one of the sauces that the folks from Thai Kitchen sent me a while back (along with some spices and flavorings) to taste test.

This is an easy stir fry, just blanched snow peas, lots of onions cut into wedges, garlic scapes, a good helping of chopped, fresh ginger, and shrimp. I made sure the onions, ginger, and garlic scapes were slightly carmelized before I added the snow peas and shrimp. Next I added about half the bottle of the Thai Kitchen (Chili and Ginger) sauce and simmered everything together for about five minutes. I served it with brown rice and sesame seeds.

These snow peas are called Oregon Giants and are very tasty and a must try if you see them in the produce department.

One thing I have discovered is waste not want not. Greens and stems can be used for meals, vegetable based dishes are just as satisfying and tasty as those using more expensive items like meat. And what does need to be trimmed and thrown out can go in the compost bin.

On Monday I’ll be sharing with you a recipe by a local chef using the zucchini, potatoes and basil.

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It’s Meatless Monday-Cheese and Broccoli Pasta Pinwheels

In Meatless Mondays on May 14, 2012 at 2:46 pm

Sometimes you can fall into a cooking rut. Making the same old recipes over and over again. For me, vegetable lasagna often falls into that category. The other week I had half a box of lasagna pasta, a jar of pasta sauce, and half a container of cottage cheese. All of which got me thinking about what I could possibly make with them. Here’s what I came up with, a new twist on lasagna by using the pasta in a slightly different way. This dish is filling so it easily serves 4-6 people especially if you pair it with a salad. Leftovers also freeze well too.

7 strips of lasagna pasta…cook them, rinse them in cold water and then cut them in half lengthwise and set them aside

1 jar pasta sauce…your choice of flavor

1 cup cottage cheese

1 1/2 cups chopped cooked broccoli

3/4 cup breadcrumbs

salt and pepper and a dash of dried basil

1 egg

Sharp shredded cheese for topping

Spray a large casserole dish with non-stick spray. Place about 1/2 cup of the pasta sauce in the bottom and swirl it around so everything is covered.

In a mixing bowl add the cheese, broccoli, breadcrumbs, seasoning and egg and mix together.

Take a strip of lasagna and place just over one tablespoon of the cheese and broccoli mixture on the end and roll up. Place in the casserole dish.

Repeat until all the pasta and mixture is used.

Pour the rest of the sauce over the top of the pinwheels and sprinkle on some shredded cheese.

Cover the dish with foil and bake at 375 degrees for about 15-20 minutes until everything is warmed through and cheese has melted and is lightly golden brown.

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It’s Meatless Monday-Cheddar Cheese and Mushroom Quiche

In Meatless Mondays on April 16, 2012 at 2:59 pm

Remember me telling you about the Vermont Cheese Powder I purchased from the King Arthur Flour Company? I’ve been using it to make homemade cheese bread but last week went looking for other uses. I found this quiche recipe and thought it would make a perfect Meatless Monday dish. It’s delicious…especially the pastry made with the cheese powder. It’s dense so a little goes a long way. I served it with steamed broccoli. It was also perfect cold for lunch with some coleslaw.

If you don’t have or don’t want to use cheese powder I’d recommend adding more parmesan cheese.

Here’s the recipe and it’s one I’ll be making again very soon-

http://www.kingarthurflour.com/recipes/mushroom-cheddar-quiche-recipe

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It’s Meatless Monday-Broccoli and Mushroom Lasagna

In Meatless Mondays on March 19, 2012 at 1:51 pm

Sometimes I create meals around what’s on sale and what’s in the pantry. That’s how this broccoli and mushroom lasagna came about. It’s quick and easy. I used cottage cheese in place of ricotta cheese because it was also on sale and I think tastes just as good in this type of dish. Nice thing about this one is you can make it ahead of time and then just put it into the oven. It also freezes well and serves 8, so it goes a long way.

1 pound broccoli, washed and cooked until tender, break it into small florets

1 8 ounce box mushrooms…I used baby bellas as that’s what was on sale. Slice them and saute until slightly browned

9 slices of lasagna pasta, cook until tender

1 14 ounce jar of pasta sauce, your choice

8 ounce carton cottage cheese

2 cups shredded sharp cheddar cheese

Spray a large cooking dish or pan with non stick spray. Pour some pasta sauce on the bottom and then layer with 3 sheets of the lasagna, top with a layer of mushrooms and broccoli, then a layer of pasta sauce, a layer of cottage cheese, and then finally some shredded cheese. Keep layering in this order until everything is used.

Cover in foil and bake for around 20 minutes in a 375 degree oven until everything is heated through, bubbly and cheese has melted and slightly browned.

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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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The Budget Smart Girl Newsletter-May 2011

In Budget Smart Girl's Newsletter on May 5, 2011 at 5:18 pm

Something of everything this month, a recipe, travel tips and a freebie offer

Best Buys for May

New to the Produce Dept-green beans, corn, zucchini, blackberries, raspberries, stawberries

At their peak-sweet Vadalia onions, peas

Grab them Now-broccoli, cabbage, cauliflower, celery, spinach, salad mix, rhubarb

Tuna and Rice Stuffed Peppers (serves 4)

 

This is the recipe I mentioned in Monday’s blog. Green peppers were on sale and I wanted to use them as the base for a meal instead of just chopping them up as part of a recipe. I think this recipe would also work in tomatoes and also in wraps. I served it with pesto toast. Sliced French bread toasted, then spread with pesto sauce and grilled.

4 green peppers

3 tablespoons tomato paste

2 tablespoons dried parsley

1 teaspoon dried thyme

1 cup cooked rice

1/2 cup of corn

1 12 ounce can of tuna

1/2 crumbled feta cheese

1 small onion diced finely

salt and pepper

 

Instructions

Lots of recipes call for raw peppers but I like to partly cook them before baking. Wash and slice off the tops of the peppers, seed them and then place them in a saucepan of water and cook until crisp tender which is about 5-8 minutes. While they’re cooking mix the rest of the ingredients. Drain the peppers, place in a casserole dish and fill with the mixture.

Bake in a 375 degree oven for about 30 minutes.

Drying Foods

One thing I love about this season and summer is the abundance of produce. I love the idea that they can be perserved for winter eating. One way to do that is to dry them. I found this at Natural Home and Garden. At first I thought a hammer and nails might be involved but it looks simple enough children could help you put it together-

http://www.naturalhomeandgarden.com/diy-projects/how-to-build-a-solar-food-dehydrator.aspx?newsletter=1&utm_content=NH+eNews+04.28.11&utm_campaign=NH_ENEWS&utm_source=iPost&utm_medium=email

Summer Travel Tips

Summer travel is just around the corner and here are some great tips from Susan Foster

Air travel costs are escalating but there are ways to keep the total price down, it just takes a little homework to know where the expensive pitfalls lie. It is estimated that fees generated $22.6 billion in 2010 for the world’s airlines, according to the Los Angeles Times. As fuel costs go up, airlines look for ways to cover this increase without raising ticket prices; fees are helping. If you can minimize the fees, you save the cash!
 
If you have already paid for your spring break ticket (or are planning ahead for summer travel), here is a guide on how to avoid the add-ons that can hurt or break your travel budget.
· Carry on. Pack less and carry it with you.
Susan Foster, packing expert and author of Smart Packing for Today’s Traveler (www.smartpacking.com), packs for a three-week Europe trip in a 22″ carry-on bag. “Just take less and plan to do laundry,” she says. “This is where you can save real money — fees vary by airline and range from zero to $25 each way for the first bag, and from $20 — $45 each way for the second bag.”
 
Spirit Airlines is the only one to charge for carry-on bags so book with another airline if their fare is equal to another carrier. (Spirit’s add-on internet booking fee and carry-on bag fee will bump up the total price.)
· Book tickets online. Most airlines charge a booking fee for phone or in person reservations, a few even charge for internet bookings! Third party sites may add fees for multiple airlines, international flights, or packages. Check each site carefully before deciding so you can add up and compare fees and fares to avoid surprises.

· Don’t be fussy. Advance seat selection and priority boarding privileges add more fees.
· Don’t change your mind. All airlines but one, Southwest, charge a fee of $75 – $250 to change your ticket.
· Unaccompanied kids and pets are expensive. If you want your child to fly alone to visit Grandma, add at least $25 – $100 each way. Or consider going along, it may actually cost less. And if you want to take Bowser with you, add at least $50 to $125 each way for him to ride under the seat and more in cargo.
 
· Take it with you. In flight food and drinks are available but for a price. Carry your own snacks and drinks and save. Even pillows and blankets on some airlines now incur a fee, so pack a blow-up pillow or roll up your sweater to tuck behind your head. A shawl makes a good blanket if needed.
 
Here are Foster’s tips to pack less:
 
1. Start with a small bag. It is human nature to fill the available space so start small (the largest legal carry-on is 22″x14″x9″). Make use of every inch of real estate in the bag — fill shoes with rolled up socks or underwear, roll casual clothes and tuck items into the “valleys” created inside the bag by the handle assembly.
 
2. Just take less. Let go of the idea of wearing a different outfit each day. Pack interchangeable pieces based on one basic color, and plan to wear each piece more than once. Two pairs of dark slacks plus one jacket plus four shirts/blouses will last for one week. For two or more weeks, launder/clean and repeat. Pack clothes that you love so you feel good wearing the same things many times in different combinations.
3. Choose items that pack small. A thin wool or cashmere sweater packs smaller than a sweatshirt; micro-fiber slacks pack smaller than jeans; loafers pack smaller than boots. Several lighter weight layers are as warm but pack smaller than a bulky coat.
 
4. Take only 3 pair of shoes — wear one and pack no more than two. Shoes are bulky and heavy; cutting back in this area makes a huge difference.
 
5. Minimize cosmetics and toiletries by taking only the amount needed for the trip. One ounce of shampoo lasts for two weeks with daily use; any more is excess weight. Buy travel/sample sizes or transfer to small containers.
6. Plan to do laundry. Go high tech with quick-drying underwear, socks and tee-shirts made of wicking fabrics. Wicking fabrics absorb perspiration so are comfortable to wear plus they wash easily in the bathroom sink and dry overnight (or less). Then pack only 3 sets of underwear — one to wear, one to wash, and a spare.
 7. Avoid the “what-if’s” that lead to multiple suitcases. Pack for what is known and for logical possibilities. Logical: rain, so pack a raincoat or poncho and perhaps a small umbrella. Not logical: an impromptu formal dinner, so leave evening clothes at home.
Susan Foster is the author of Smart Packing for Today’s Traveler. Learn more about Foster and her book at www.smartpacking.com, and sign up for her free newsletters that offers great travel tips and information several times a year. Foster is frequently quoted in national and regional publications and is a regular guest on numerous radio shows.

For Meatless Monday

Anyone going the Meatless Monday route? If so check out this slideshow, lots of good stuff-

http://www.bonappetit.com/recipes/slideshows/2011/02/meatless_mains_slideshow?mbid=synd_yshop#slide=1

Articles I found on the Web-

Ways to lower your car insurance costs-

http://finance.yahoo.com/insurance/article/112595/tips-lower-cost-car-ownership-moneytalks

Freebie

One of my pet peeves is getting highlights put in my hair and having them disappear a month later. Lots of companies are selling products to make hair color last longer. Here’s one from Aveeno you can sample for free-http://www.aveeno.com/1005/haircare-free-sample

Have a good month

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Fresh, Frozen or Canned?

In Budget Smart Cook on April 22, 2011 at 2:49 pm

One section of the supermarket with steadily rising prices and yes, less than top notch quality is the produce department. So should you ever feel guilty about opting for frozen or even canned veggies? Most health experts say as produce is usually frozen or canned as soon as it’s picked we shouldn’t worry too much because the vitamin and mineral content remains intact. I have to admit I used to feel really guilty if I relied on too many frozen and canned vegetables, but seeing how some of the produce doesn’t look that great I now base my decision on the following-

Buying in Season

Wouldn’t it be great if all our favorite fruits and vegetables were available year round? My rule of thumb is when a certain produce is in abundance buy the fresh version. Once the season winds down I start to take a different approach. I look at what’s available, how much it costs and compare it to what’s in the freezer section. Another thing to consider is what’s on sale. Most stores have some type of promotion on frozen vegetables at least once a month, so even in summer buying frozen often makes more sense. Another plus to buying frozen or canned is there’s no waste. Everything’s trimmed and prepared, so you know everything is going to be eaten, no more broccoli stalks or corn husks to toss away.

What Type of Recipe Am I Making?

I have lots of pasta recipes that use peas as one of the ingredients. I don’t know why but fresh peas aren’t something I see a lot of in the produce section so I’ve got no alternative but to use the frozen kind. The taste of the dish never seems to be compromised and it’s sometimes cheaper too.

How Does the Price Compare?

One dish I at make least once a month is vegetable lasagna and one of the main ingredients is spinach. For those of you who always buy the fresh variety you know that when spinach is cooked it becomes the incredible shrinking vegetable. The first time I used frozen spinach for this lasagna I did feel guilty, but now I know it makes perfect sense. One box of frozen spinach goes a lot further than a bag of fresh spinach and it cuts the preparation time in half. The bottom line is you still get a healthful meal and sometimes for pennies less.

Remember the Five Fruit and Vegetable A Day Recommendation

Do you sometimes skip making meals with fruits and vegetables because you haven’t got time to clean, peel and cook them? If that’s the case then definitely opt for the frozen or canned varieties.

I’m Throwing Away the Veggies

I don’t know anyone who’s not guilty of buying fresh produce only to let it sit and rot in the refrigerator. Frozen and canned foods have a longer shelf life. And having to toss away spoiled produce isn’t saving you money.

Sometimes the Taste is Better

One vegetable I really prefer in the canned variety is asparagus. I don’t know why, but the fresh version just doesn’t impress me. And if you have children who are picky about eating their veggies, you can add a few canned vegetables to the odd dish or two without them even knowing. Even frozen mixed vegetables can be added to things like casseroles and soups and usually children won’t complain.

I Don’t Have Those Ingredients

I’ve lost count of the times I’ve started to make a recipe and realized I don’t have a particular ingredient. One thing I always fall back on is my pantry supply of canned foods. Canned mushrooms is one that comes to mind. And in the middle of winter I always keep a couple of cans of peaches and cherries on hand.

Still Keep It Healthy
I do have one concern about canned foods and that’s their sodium and sugar content. For fruits I usually opt for the ones packed in their own juices and with beans and vegetables I make sure I give them a rinse with cold water. It won’t get rid of all the sodium but at least cuts down on some of it.

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How Not to be a Boring Cook

In Budget Smart Cook on February 25, 2011 at 2:57 pm

I have to admit I enjoy eavesdropping. A few weeks ago I heard a lady complaining to her friend about how tired she was of cooking and eating the same meals day after day. It’s not only people who are trying to stay within a budget that get bored, but it happens to everyone at some point. We get busy so we reach for our favorite standbys or we get stressed and make the same comfort foods. When we’re on a budget there’s a tendency to go around the store in automatic drive putting the same old boxes of this and that into the cart instead of taking a chance on something new. Every so often I find myself in this food rut and here’s what I do to snap out of it without going over budget-

Cookbooks
When was the last time you looked through the cookbooks sitting on your shelves? Or how about the cookbooks you use on a daily basis? Are you just sticking with the same recipes and not being adventurous enough to try something new for your family?
Even picking up a new cookbook can be just want you need to zap you out of a slump. And no you don’t have to buy new books… although many bookstore chains do have some great buys in their bargain sections. Why not take a trip to the local library, bring home a few cookbooks and spend an hour or so looking through them. Sometimes that’s all you need to get some inspiration.

Shop Somewhere Different
I have a very upscale supermarket close to where I live and while I don’t go there more than a couple of times a year when I do, I head to their deli. I might buy the odd item or two but mostly I go there to get ideas for dishes I can make at home but at half the cost. So if you have a similar market in your area stop by and see what inspires you the most.

Even the Not So Upscale Supermarket

I stick with my local supermarket because I earn points and get a discount when I buy gas. However, yesterday I wanted to buy some of my favorite tea and knew only one supermarket in town stocks it. I decided to do some grocery shopping and it’s amazing what switching stores can do for your creativity. I found some spices in the international section that I’ll be using in soups I plan to make next week. Take a trip to a new to you store and see what new ideas you can come up with.

Take a Cooking Class

Don’t think you have to be a master chef or have lots of money to take cooking classes. Where I live there are several community education programs that offer numerous cooking classes for all levels of experience, plus they’re fairly affordable too. If you’re not that confident about doing actual hands on cooking you can opt for a demonstration only class. In both cases the teachers usually give you a pack of recipes to take home. Not only will these new dishes get you rethinking dinner, but just seeing someone else do some cooking will also spark new ideas.

Go on a Restaurant Tour

No, this one isn’t going to cost you a penny. With the help of the Internet you can find the Web site for just about any restaurant and most sites offer a complete list of their menu items too. Peruse it and see what inspires you. Maybe challenge yourself to come up with something similar but within your own budget. Just before the holidays I saw a flyer with a menu for a restaurant that was just about to open. I noticed they had bread pudding. When I checked out the description under the listing I saw they used cinnamon rolls instead of bread. That got me thinking. I often make bread pudding and always looking for ways to make it different. I gave the cinnamon rolls a try and have to say it was the best bread pudding I’ve tasted. Switch just one ingredient in a recipe and sometimes that’s all it takes.

Web sites

While you’re checking out restaurant Web sites there are plenty of cooking and food related ones that can help you put together new dishes. Here’s a site with links to many-

.http://www.bestcookingsites.com/recipes.html

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