So, I came across a can of coconut milk for $.99 a week or so ago and thought - hey, this could be useful for.... something.... Unfortunately, the only somethings it was useful for were
A. High time commitment and calorie-content desserts.
B. Thai and Indian curries. Which, of course, contain curry powder.
Sadly, I did not possess curry powder until this past weekend, when I had an opportunity to be in a local food co-op with some family members. They had bulk spices, and I picked up authentic curry powder for about $16/lb. That sounds ridiculous, but many spices in pre-measured jars can be upwards of $30/lb.
Curry, of course, has a number of health benefits. It has been linked with increasing digestive motility, heightening metabolism, and who hasn't experienced its ability to clear the sinuses? Coconut milk, if it can be found for a reasonable price, represents a nice change from the ordinary flavors of Western food but packs a caloric punch (high in fat). Below is the on-the-cheap recipe I developed to have a delicious Thai Coconut Curry that is not too spicy.
Thai Coconut Curry
1 Chicken breast with ribs cut into small pieces $1.50
1 package frozen "stir fry vegetables" $1
1/2 c coconut milk (a little less than half a can) $.40
2 T lite soy sauce
1 T curry powder
1 tsp dried sweet basil (optional)
Red chili flakes to taste
1/2 c water
1 c rice (jasmine is nice) $.68
Water to make rice
Total Cost: $3.58
Servings: 4 (smallish) or 3 (generous)
Cost per serving: $.89 (for 4) or $1.19 (for 3)
To Make:
Begin by putting on water to boil per your rice instructions. Meanwhile, prep the chicken. I buy chicken breast with the ribs because the price per lb is cheaper than boneless thighs but the ribs don't contribute much to the weight of the meat. At $1.29/lb, it's pretty affordable. Since I am unable to buy organic chicken, I try to use as little of the store brand variety as possible.
When the meat is ready, place a small amount of oil in a frying pan and begin to fry the meat. If you like, you can add a little chopped or crushed garlic at this point. While the meat is browning, mix together 1/2c each water and coconut milk (be sure to shake the can first!). Then stir in curry powder, basil, soy sauce, and red pepper.
By this time the water for rice should be boiling. Add the rice, then dump the frozen veggies into the pan with the chicken. Pour the sauce over the meat/vegetable mixture, and stir well to combine. Wait until the sauce comes to a simmer, then cover the pan and allow it to cook until the thickest frozen veggies are soft. Preparing the vegetables in this way gives them a lot of flavor and ensures you won't loose any nutrients to boiling them separately in water.
To serve: fluff the rice and place a serving on each plate. Top with chicken/veggies and pour a little sauce over the whole thing. Trust me, it's wonderful.
Other Thoughts -
1. What to do with the other coconut milk? You can try replacing half of the water for making rice with it, adding raisins or other dried fruit, 2T of sugar, and you'll have a fabulous vegan rice pudding. You can also add a bit of it to smoothies or oatmeal. And of course- there's always the baked goods (coconut bread is delicious!)
2. Coconut milk hard to find or too expensive? Make the curry sauce without it. Bump the water up to 1 c (make sure it's warm) and stir in 1 T of cornstarch, to help the curry thicken.
Happy Cooking!
Thursday, April 15, 2010
Sunday, March 14, 2010
Japanophile
That's the term my brother uses for non-Japanese people who are completely obsessed with Japanese culture. While I'm not sure that description fits me entirely, there is one aspect of Japanese culture I envy greatly - their food.
The Japanese diet is remarkably well-balanced. When most people think of Japanese food they think of sushi - low fat, vegetables, protein, and grains all in one bite! However, as I've explored the world of Japanese cooking, I've found that its not about cutting any one ingredient out. Instead, Japanese cooks focus on small portions of items that are higher in fat and sodium, and large but well-seasoned portions of the dietary "freebie" items (ie: vegetables and fruits). For instance, a commonly prepared Japanese dish is tempura - pieces of chicken or whole shrimp coated in batter and deep fried in oil. Does that sound "good" for you? No? Well then consider that the serving size is only 2 meat items per plate. Just two. Two shrimp, about 4" long including the tail, and the rest of the meal is rice and seasoned vegetables.
In my opinion the best example of Japanese portion control is the bento box. Remember the My Little Pony or Power Rangers plastic lunch box you had when you were little? Well the bento boxes are Japan's version. Typically they are oval shaped and have two tiers separated by a plastic partition. Predictably, they sport cartoon characters (for the kids) or artistic patterns (for the adults). The idea is to use the size of the bento as a guide for how much food to pack. Traditionally the bottom tier is thinner, and holds the rice or noodle component of the meal, while the top tier contains the protein and vegetable portions. Alternatively, one can purchase smaller containers to set inside the bento box, dividers to make more compartments, and even tiny bottles to fill with the appropriate sauce.
Although I can hardly imagine a farming Japanese woman of the 1800's taking the time to fashion little creatures out of her child's lunch components, the "kawaii" (cute) bento craze has taken hold in recent years. Now the idea is to use the box are a storage/transport device, portion measure, and artistic canvas. For some examples of these modern bentos, check out http://justbento.com/ - a blog completely dedicated to them.
As I'm sure you have guessed, this entry so far has been an elaborate lead in to my own attempt at making a bento. Only, since I haven't the spare change to invest in an actual bento box, we had our kawaii components on plates. ;-)
Building a Bento:
1. Japanese omelet with spring onions (double this recipe to make 2 if you are serving 2 people or want leftovers)
- 1 egg $.11
- 1 T water
- 1 squirt soy sauce
- Pinch of sugar
- 2 green onions $.19
- 1 tsp soy sauce
Servings: 1
Cost per serving: $.30
To Make: Bring a small pot of water to a boil, add the green onions (sliced into thirds) and cook approx. 2 min or until soft. Remove them, run them under cold water, and squeeze out the excess liquid. Next, lay them on a plate and drizzle 1 tsp of soy sauce over them. Squeeze out the excess soy sauce and set the onions aside.
Then heat a pan over medium-low and coat it with oil. The Japanese cooking video I watched actually added the oil to the pan, and then pushed a small piece of paper towel around the pan to make sure it was evenly coated and absorb the excess oil. I did this and it worked great. While the pan is heating, beat the egg, water, sugar, and squirt of soy sauce together, then add them into the pan.
Lift the pan off the heat and tilt it to coat the bottom completely. When you can slip a spatula beneath the edge of the egg, place the green onions at one end of the omelet, and roll the egg sheet over them, continuing to the other side of the pan. Turn off the heat and allow the omelet to sit on the hot pan another 20 seconds, then remove it to a plate and let it cool.
2. Japanese Potato Salad
- 2 small red or yukon gold potatoes $.30
- 1.5 medium carrots $.07
- 1/2 cucumber $.15
- 1 tsp mustard
- 1 T capers
- 1 T lemon juice
- 1 T olive oil
- Salt and Pepper to taste
- Red pepper flakes/powder to taste
Servings: 4 (side dish sized)
Cost per serving: $.13
To Make: Peel the potatoes and scrub the carrot if the skin appears rough. Slice both vegetables thinnly and place them in a pot of lightly salted water. Bring the water to a boil (NOTE: If making omelet as well, use this water to blanch the spring onions).
While the potato and carrot are cooking, wash and cucumber and slice it thinnly. Place the slices in a bowl and coat them with salt. When the potato and carrot can be poked through with a fork (about 10 mins), drain them well (use a colander if you have one) and place them in a bowl. Add the mustard, olive oil, lemon juice, and some pepper, then mash them together roughly. You want the texture to be chunky, but with a creaminess that comes from the mashed potatoes.
Next, rinse the cucumber slices and stack them up on a cutting board, chopping them into small pieces. Mix these and the capers into the salad, then check if you would like to add salt or red pepper. Allow it to cool before serving.
To Garnish: Cut a 4" long section of carrot, as wide as you can find. Peel the carrot and cut five longitudinal notches into the side of it. When you look at the carrot from the end, it should have the rough shape of a flower. Then use the pointed end of a chopstick or kebab skewer to deepen the cuts and make the petals more rounded. Finally, slice the carrot as you normally would, and use the flowers as a decoration on top of the potato salad.
3. Rice triangles (onigiri)
- 1 c white or brown short grain rice $.60
- water to specifications of type of rice
Servings: 4 (2 small triangles each)
Cost per serving: $.15
To Make: Cook the rice completely, then allow it to cool to a handle-able temperature. Then, draping a piece of plastic wrap over your left hand, spoon about 2/3 c of rice into your palm on top of the plastic wrap. Close the plastic wrap around it and use both your hands to squeeze the rice into as small a ball as possible. Then shape it into a triangle - or - if you're more ambitious - a heart. Twist the plastic wrap into a knot to hold the shape and allow it to sit until cool. These may be eaten plain (as we did) or stuffed with meat filling at the time of their shaping. To do this you would drape the plastic wrap as before, add the rice to it, and then create a shallow hole in the middle of the rice mound. Spoon the filling into the hole, and wrap the remaining rice around it.
Note: If you have extra onigiri, store them in plastic wrap in the fridge to prevent them from drying out)
To Garnish: Use pieces of dried fruit, thinnly sliced scallions, or whatever you have available to create faces for the triangles.
4. Ham and Cheese shapes
- 3 slices of ham at least 1/4" thick $1.2
- 3 slices of cheese at least 1/4" thick $1
- 1 T marmalade $.10
- 1 T soy sauce
Servings: 4 (side dish sized)
Cost per serving: $.58
To Make: While the rice for your rice triangles is cooking, use a cookie cutter or a knife and a pattern cut out of tinfoil to cut the ham and cheese into fun shapes. I made hearts and stars, but you can try whatever strikes your fancy. Heat the marmalade and soy sauce together in the microwave for 30 seconds, stir, and heat 30 seconds more to combine. There you have your cheap version of teriyaki sauce, which can be poured over the ham when it is time to eat!
To Garnish: Cut off the end of a lettuce leaf and set the shapes on it.
Cheap Hint - check if your deli sells ham or cheese "ends" - literally the ends of the meat and cheese logs they slice in the deli. There's nothing wrong with these except that they aren't sliced to uniform thickness and they may have more "skin" (in the case of the meat) than usual. They are also about $3 cheaper per pound, and the thick slices are perfect for making shapes!
5. Rabbit Apples
- One firm apple $.30
- 1 T lemon juice
- 4 currants or raisin bits
Servings: 4 (side dish sized)
Cost per serving: $.08
To Make: Wash the apple and slice one side off it. Then cut slices so that both sides show white flesh but the skin is still intact on the back side of the slice. Shave the bottom flat so that the slice will stand on its own, skin side up. Next, make a V - shaped cut on the skin and peel up the "ears." This tutorial is helpful - http://lunchinabox.net/2007/12/13/how-to-make-apple-rabbits/ however, I added a step. At the rabbits "head" cut two half moon shapes out of the skin to serve as eyes. the tapered end almost looks like a nose!
To Garnish: Make a small indentation with the tip of a knife and press the currants or raisin bits in to look like eyes. Be sure to do the lemon juice bath or the rabbits will be chocolate brown by lunch time!
Total Cost for Bento Lunch for 4 people....
$4.02
That's just over $1/serving for the math challenged readers out there! ;-)
And because the whole point of the bento is that it looks cute....I have pictures. :-D
Saturday, March 6, 2010
Whew!
Well, the week that was midterms but did not want to admit that it was midterms (just a coincidental confluence of 4 difficult exams) is over. Hooray! Now I will be able to post all the delicious recipes we had this week. Minus the two nights we had frozen ravioli with canned sauce because I was too busy to cook. *Ahem*
So what was good this week?
Dinner Crepes. Everyone I told about this recipe was horrified. "CREPES? During an exam week? How on earth did you find the time to make something so fancy?" Well let me tell you - the only thing fancy about crepes is the French name. Our grandmothers lamented over these impossible thin concoctions that would be ruined if the amount of grease on the pan was slightly off, but we're living in the modern non-stick age. And with non-stick, crepes go from restaurant-only fare to weeknight treat!
Dinner Crepes
3 eggs ($.33)
1.5 c water
1.5 c flour ($.15)
.5 tsp salt
1 tsp butter ($.02)
To Make: Beat eggs in a mixing bowl, then add the salt and water. Lastly, mix in the flour until you have a soupy batter (should be much thinner than pancake batter). If you substitute part whole wheat flour, keep it in a 1:2 ratio with white flour and be prepared to add additional water to make the batter thin enough. Heat a nonstick frying pan over 3/10 heat (the upper end of low) for 3 minutes if you have a gas stove and at least 5 if you have an electric. To check if the pan is ready, touch the butter on the end of a nonstick spatula to the pan surface. It should just sizzle. If it jumps or threatens to burn, your heat is too high. Spread the butter evenly around the pan, and pour about 1/4 c of batter into the hot frying pan.
Here's the tricky part - as soon as you pour the batter in, lift the pan off the burner and tilt it in a circular fashion. Your goal is to get the crepe batter to cover the bottom of the pan in one thin layer before it starts to cook. This will take a few tries to get right, but don't despair - the mistakes still taste delicious, even if they look funny! Once the crepe is mostly cooked (the top should just look a little wet), use the nonstick spatula to lift up one edge and flip it over. Then cook about 15-30 seconds on the other side. Repeat until the batter is gone. You may find you need to keep buttering your pan, but mine is usually fine once the first one is done. Stack the finished crepes on a dish, separated by pieces of wax paper or, in a pinch, paper towels.
Servings: 4
Total Cost: $.50
Cost Per Serving: $.13
Crepe Filling
1. Breakfast for Dinner
1/3 box frozen spinach, defrosted and squeezed to remove extra water ($.26)
1 fresh roma tomato, diced ($.20)
4 eggs ($.44)
2 oz feta, bleu, or other strong-flavored cheese (go with what's on sale) ($1?)
To Make: Scramble the eggs, spinach, and tomatoes, cooking until the tomatoes are done to your preference (if you prefer your tomatoes fresh, just add them in at the end to warm them up). When the eggs are done, scoop about 1/3 c of the mixture into a crepe and sprinkle a tablespoon or two of cheese on top. Then roll up the crepe and enjoy! (a mild salsa or roasted red pepper sauce would go wonderfully with these crepes).
Servings: 4 (hearty servings)
Total Cost: $1.90
Cost Per Serving: $.48
Cost Per Serving with Crepes: $.61
Servings: 4
2. Chicken and Broccoli Crepe
1lb chicken (cut of your choice, boneless thighs work well) ($1.49)
1 package steamable broccoli ($.99)
1 c milk or plain soy milk ($.30)
1 c shredded cheese (we used part-skim mozzerella) ($.66)
2 T flour
1 T butter/margarine ($.06)
1/2 tsp salt
1 tsp basil
To Make: Cut the chicken into bite sized pieces and saute until white all the way through. Microwave the steamable broccoli - using that time to make the alfredo sauce. Melt the butter in a bit of the milk in a small sauce pan, adding the flour once the mixture is smooth. Add the salt, basil, and remaining milk (slowly), stirring with a whisk. Bring the whole mixture to a near-boil (so that there are bubbles rising around the edges) and stir in the shredded cheese, turning off the burner. Finally, retrieve your broccoli from the microwave and drain the excess water from the package, mixing in the broccoli with the chicken. To serve, place about 1/3 c of the chicken and broccoli mixture in each crepe, pour on about 2 T of sauce, roll it up and enjoy! To make it look pretty, drizzle the sauce over the top of the crepe and sprinkle a few basil bits around the plate. :-)
Note: If you're truly pressed for time, you can use alfredo sauce from a jar, however, this is much more expensive and probably worse for you because it is typically high in sodium and fat. To save time AND money, try these strategies instead.
1. Buy chicken in bulk-value packs and cook it ALL, right away. Then cut it up and freeze it in 1/2lb amounts in freezer-safe ziplocs. That way, recipes like this one and SO many others will be half way done already!
2. Make extra crepes and freeze them between layers of wax paper in freezer safe bags. They will keep for up to 2 months if they are room temperature when you freeze them. (if they are hot, the condensation will contribute to freezer burn).
Servings: 5 (hearty servings)
Total Cost: $3.44
Cost Per Serving: $.69
Cost Per Serving with Crepes: $.82
Leftover Crepes? How about some other cheap and fun ideas!
See, crepes aren't just for gourmands anymore!
-Marielle-
So what was good this week?
Dinner Crepes. Everyone I told about this recipe was horrified. "CREPES? During an exam week? How on earth did you find the time to make something so fancy?" Well let me tell you - the only thing fancy about crepes is the French name. Our grandmothers lamented over these impossible thin concoctions that would be ruined if the amount of grease on the pan was slightly off, but we're living in the modern non-stick age. And with non-stick, crepes go from restaurant-only fare to weeknight treat!
Dinner Crepes
3 eggs ($.33)
1.5 c water
1.5 c flour ($.15)
.5 tsp salt
1 tsp butter ($.02)
To Make: Beat eggs in a mixing bowl, then add the salt and water. Lastly, mix in the flour until you have a soupy batter (should be much thinner than pancake batter). If you substitute part whole wheat flour, keep it in a 1:2 ratio with white flour and be prepared to add additional water to make the batter thin enough. Heat a nonstick frying pan over 3/10 heat (the upper end of low) for 3 minutes if you have a gas stove and at least 5 if you have an electric. To check if the pan is ready, touch the butter on the end of a nonstick spatula to the pan surface. It should just sizzle. If it jumps or threatens to burn, your heat is too high. Spread the butter evenly around the pan, and pour about 1/4 c of batter into the hot frying pan.
Here's the tricky part - as soon as you pour the batter in, lift the pan off the burner and tilt it in a circular fashion. Your goal is to get the crepe batter to cover the bottom of the pan in one thin layer before it starts to cook. This will take a few tries to get right, but don't despair - the mistakes still taste delicious, even if they look funny! Once the crepe is mostly cooked (the top should just look a little wet), use the nonstick spatula to lift up one edge and flip it over. Then cook about 15-30 seconds on the other side. Repeat until the batter is gone. You may find you need to keep buttering your pan, but mine is usually fine once the first one is done. Stack the finished crepes on a dish, separated by pieces of wax paper or, in a pinch, paper towels.
Servings: 4
Total Cost: $.50
Cost Per Serving: $.13
Crepe Filling
1. Breakfast for Dinner
1/3 box frozen spinach, defrosted and squeezed to remove extra water ($.26)
1 fresh roma tomato, diced ($.20)
4 eggs ($.44)
2 oz feta, bleu, or other strong-flavored cheese (go with what's on sale) ($1?)
To Make: Scramble the eggs, spinach, and tomatoes, cooking until the tomatoes are done to your preference (if you prefer your tomatoes fresh, just add them in at the end to warm them up). When the eggs are done, scoop about 1/3 c of the mixture into a crepe and sprinkle a tablespoon or two of cheese on top. Then roll up the crepe and enjoy! (a mild salsa or roasted red pepper sauce would go wonderfully with these crepes).
Servings: 4 (hearty servings)
Total Cost: $1.90
Cost Per Serving: $.48
Cost Per Serving with Crepes: $.61
Servings: 4
2. Chicken and Broccoli Crepe
1lb chicken (cut of your choice, boneless thighs work well) ($1.49)
1 package steamable broccoli ($.99)
1 c milk or plain soy milk ($.30)
1 c shredded cheese (we used part-skim mozzerella) ($.66)
2 T flour
1 T butter/margarine ($.06)
1/2 tsp salt
1 tsp basil
To Make: Cut the chicken into bite sized pieces and saute until white all the way through. Microwave the steamable broccoli - using that time to make the alfredo sauce. Melt the butter in a bit of the milk in a small sauce pan, adding the flour once the mixture is smooth. Add the salt, basil, and remaining milk (slowly), stirring with a whisk. Bring the whole mixture to a near-boil (so that there are bubbles rising around the edges) and stir in the shredded cheese, turning off the burner. Finally, retrieve your broccoli from the microwave and drain the excess water from the package, mixing in the broccoli with the chicken. To serve, place about 1/3 c of the chicken and broccoli mixture in each crepe, pour on about 2 T of sauce, roll it up and enjoy! To make it look pretty, drizzle the sauce over the top of the crepe and sprinkle a few basil bits around the plate. :-)
Note: If you're truly pressed for time, you can use alfredo sauce from a jar, however, this is much more expensive and probably worse for you because it is typically high in sodium and fat. To save time AND money, try these strategies instead.
1. Buy chicken in bulk-value packs and cook it ALL, right away. Then cut it up and freeze it in 1/2lb amounts in freezer-safe ziplocs. That way, recipes like this one and SO many others will be half way done already!
2. Make extra crepes and freeze them between layers of wax paper in freezer safe bags. They will keep for up to 2 months if they are room temperature when you freeze them. (if they are hot, the condensation will contribute to freezer burn).
Servings: 5 (hearty servings)
Total Cost: $3.44
Cost Per Serving: $.69
Cost Per Serving with Crepes: $.82
Leftover Crepes? How about some other cheap and fun ideas!
- Ice Cream Crepes! The best thing EVER. Take about 1/3 c of ice cream (the best part is that it doesn't even have to be great ice cream because the crepes are so great!) and place it in the crepe. Top with chopped nuts, chocolate sauce, or berries (my favorite). Fold it up and serve immediately. To make it look fancier, drizzle chocolate or caramel sauce over the rolled up crepe and place a few berries/chopped nuts on top.
- Breakfast Crepes - the easy way. Try sliced banana and a little peanut butter wrapped up and drizzled with honey or maple syrup. Low fat cream cheese or yogurt mixed with frozen berries and topped with powdered sugar is another great option.
See, crepes aren't just for gourmands anymore!
-Marielle-
Friday, February 19, 2010
The "I know tomorrow night I won't be able to cook ANYTHING" meal plan
Thursday morning my husband told me he wasn't feeling too good, and by Thursday afternoon, I wasn't either. Nothing serious, just the tired, achy, slightly stuffy slow onset of a virus. While I still had my wits about me, I dashed to the kitchen and made these concoctions - tonight, boy, am I glad I did.
Best-Ever Whole Wheat Bread
(for bread machines, although I'm sure you could make it the old fashioned way too)
3/4 c warm water
3/8 c milk (remember, we make our own soy) $.02
1 and 1/2T butter/margarine $.08
1/2 tsp salt
3 T brown sugar $.08
1/2 tsp cinnamon
1/4 tsp nutmeg
1 and 1/2 c whole wheat flour $.22
1 and 1/2 c white flour $.15
1 and 1/2 tsp bread machine yeast $.15
Fun variations: Add 1-2T grated orange peel, substitute applesauce for the butter and replace 2T of the water volume with apple juice concentrate (frozen works well), you can also add in 1/3 cup of raisins, sunflower seeds, or 2T flaxseed.
To Make: Add the ingredients in the order specified by your bread machine manual, then allow them to mix for about 3-4 minutes. By that point the butter should be combined and you can peek in the top to see if the liquid to dry ratio needs adjusting. If the ingredients are breaking up into separate chunks and there is extra flour visible, add 1T water and allow it to combine. If the ingredients are creating a sticky mass that is adhered to the sides of the loaf pan and the paddle, add 1T flour and allow it to combine. The goal is to have an elastic, coherent ball of dough. Too little water, and it will not rise all the way. Too much water, and it will balloon up and collapse.
Total Cost: $.65
Servings: 11 (3/4" slices)
Cost Per Serving: $.06
And of course, what does everyone make when they feel a cold coming on? Soup. I modified this soup from a Martha Stewart recipe that had more expensive versions of these ingredients, and it came out very nicely!
Sick Day Turkey Sausage Soup
3 sweet Italian Turkey Sausage (on sale for $1.99/lb) $1.19
14oz can of diced tomatoes (I used half of a 28oz can) $.60
1 bullion cube (to make 16oz broth) $.10
1 medium-sized sweet potato $.50
1/3 c diced onion $.17
1/2 box frozen chopped spinach $.35
2 cloves or 1tsp from a jar garlic $.06
1/2 tsp poultry seasoning (or 1/2 tsp sage and rosemary)
To Make: Freeze the sausage at least partially to make it easier to chop into neat coins, then drop them into an ungreased stockpot over medium heat. Add the garlic and onions and cook until the sausage is completely browned. Then, add in the bullion/broth, the tomatoes with their juices, and the spices. Cover and bring to a boil. While you are waiting for it to boil, wash, peel, and dice the sweet potato, then add it to the boiling mixture. When the sweet potato feels almost done (will allow a fork to pierce it with a little pressure) add the spinach. I am lazy, so I just dumped the half a block in there and broke it up with my stirring spoon as it melted, but you could be responsible and let it thaw first. In either case, once the spinach is evenly distributed throughout the soup, reduce the heat to low and simmer 5-10 minutes.
Hints: If the soup tastes a little acrid for your palate, add 1T white sugar. If its too bland, add fresh ground black pepper and/or a shake of chili flakes. It Italian turkey sausage is not on sale at your supermarket, try substituting turkey breast or thighs. I also have a feeling that this soup would still be splendid if you left the meat out altogether and added canenelli beans instead.
Total Cost: $2.97
Number of Servings: 5 generous
Cost per Serving: $.59
And now, it's off to nurse my limping immune system with a good night's sleep!
P.S. If you haven't yet, check out my linked blogs under my profile. They're a lot of fun!
Best-Ever Whole Wheat Bread
(for bread machines, although I'm sure you could make it the old fashioned way too)
3/4 c warm water
3/8 c milk (remember, we make our own soy) $.02
1 and 1/2T butter/margarine $.08
1/2 tsp salt
3 T brown sugar $.08
1/2 tsp cinnamon
1/4 tsp nutmeg
1 and 1/2 c whole wheat flour $.22
1 and 1/2 c white flour $.15
1 and 1/2 tsp bread machine yeast $.15
Fun variations: Add 1-2T grated orange peel, substitute applesauce for the butter and replace 2T of the water volume with apple juice concentrate (frozen works well), you can also add in 1/3 cup of raisins, sunflower seeds, or 2T flaxseed.
To Make: Add the ingredients in the order specified by your bread machine manual, then allow them to mix for about 3-4 minutes. By that point the butter should be combined and you can peek in the top to see if the liquid to dry ratio needs adjusting. If the ingredients are breaking up into separate chunks and there is extra flour visible, add 1T water and allow it to combine. If the ingredients are creating a sticky mass that is adhered to the sides of the loaf pan and the paddle, add 1T flour and allow it to combine. The goal is to have an elastic, coherent ball of dough. Too little water, and it will not rise all the way. Too much water, and it will balloon up and collapse.
Total Cost: $.65
Servings: 11 (3/4" slices)
Cost Per Serving: $.06
And of course, what does everyone make when they feel a cold coming on? Soup. I modified this soup from a Martha Stewart recipe that had more expensive versions of these ingredients, and it came out very nicely!
Sick Day Turkey Sausage Soup
3 sweet Italian Turkey Sausage (on sale for $1.99/lb) $1.19
14oz can of diced tomatoes (I used half of a 28oz can) $.60
1 bullion cube (to make 16oz broth) $.10
1 medium-sized sweet potato $.50
1/3 c diced onion $.17
1/2 box frozen chopped spinach $.35
2 cloves or 1tsp from a jar garlic $.06
1/2 tsp poultry seasoning (or 1/2 tsp sage and rosemary)
To Make: Freeze the sausage at least partially to make it easier to chop into neat coins, then drop them into an ungreased stockpot over medium heat. Add the garlic and onions and cook until the sausage is completely browned. Then, add in the bullion/broth, the tomatoes with their juices, and the spices. Cover and bring to a boil. While you are waiting for it to boil, wash, peel, and dice the sweet potato, then add it to the boiling mixture. When the sweet potato feels almost done (will allow a fork to pierce it with a little pressure) add the spinach. I am lazy, so I just dumped the half a block in there and broke it up with my stirring spoon as it melted, but you could be responsible and let it thaw first. In either case, once the spinach is evenly distributed throughout the soup, reduce the heat to low and simmer 5-10 minutes.
Hints: If the soup tastes a little acrid for your palate, add 1T white sugar. If its too bland, add fresh ground black pepper and/or a shake of chili flakes. It Italian turkey sausage is not on sale at your supermarket, try substituting turkey breast or thighs. I also have a feeling that this soup would still be splendid if you left the meat out altogether and added canenelli beans instead.
Total Cost: $2.97
Number of Servings: 5 generous
Cost per Serving: $.59
And now, it's off to nurse my limping immune system with a good night's sleep!
P.S. If you haven't yet, check out my linked blogs under my profile. They're a lot of fun!
Monday, February 15, 2010
So what's for breakfast?
As I stated in the first post, we're trying to stay on a budget for 3 meals a day, 7 days a week. This includes breakfast - so I thought I'd write a few notes on the topic of the best meal of the day (in my opinion!)
Eating Breakfast on the Cheap:
The solution t the cereal conundrum? There are several. First, you can make your own granola for significantly less than the store bought variety.
Home made Granola (the quick, easy, stovetop way!)
2 c "Old Fashioned" oats $.26
1c favorite grocery store cereal (Honey Bunches of Oats, Honey Nut Cheerios, and granola all work well, buy store brand, if you can!) optional $.31 (this assumes a $2.50 box with 8 servings)
1/3c of any TWO of the following: raisins, well packed; chopped nuts; shredded coconut, other dried fruit; flax seed or multigrain mix. Cost varies: for raisins and coconut $.85
2T plus 1T oil $.10 (from a $2.00 bottle with 64 T)
2T butter or margarine $.12 (from a four stick $2.00 box)
2T brown sugar. Approximately $.05
2T honey (substitute maple syrup or more brown sugar)
1 tsp of vanilla flavoring OR cinnamon (you can also add 1/4tsp of ginger, nutmeg, or cloves)
OPTIONAL: 2T protein powder
To Make: Heat 1T oil in a large pot (not frying pan). Also, get out a cookie sheet or baking pan and set aside. It is helpful to me to have my ingredients out on the counter, pre-measured, because you have to work fast at the end. When the oil is hot add the oats to the oil and toast, stirring frequently. This should take about 5-7 mins, depending on your stove/pot. They are done when the edges become smooth instead of "fuzzy" looking (you laugh now, but wait until you try!). Dump them out onto the cookie sheet or baking pan to cool.
Return the pot to low heat, and add remaining oil, butter/margarine, sugar, and honey/sugar, as well as the spices and protein powder, if using. Heat the ingredients until the sugar dissolves, stirring frequently. Then, working quickly, return the oats to the pot and add the rest of the ingredients (including grocery store cereal). Toss everything to coat it in the syrup, and heat 2mins. Finally, spread it out on the cookie sheet to cool. When kept in a sealed tupperware, this lasts about 1 week without going stale - though I doubt it will last that long!
Try it with yogurt, or as cereal topped with fresh fruit!
Cost: $1.69 for over 3 cups of granola, make just the way you like it!
Number of Servings: 4 three quarter cup servings
Cost Per Serving: $.42
Second option? Go for the oats! I vastly prefer the "old fashioned" variety to the quick oats, however, I know many people who aren't safe with a hot stove first thing in the morning, so make your choice accordingly. Both cost $2.00 for a 30-serving container of store brand, making each serving only $.06! (note: a single serving is only 150 calories, so make at least two if you aren't eating anything else for breakfast!) The issue I have with oats is that for pseudo-vegetarians, they tend to be a bit low in protein. Even if you're a regular meat-eater, having a good amount of protein for breakfast helps stave off the mid-morning munchies! So here are some suggestions to liven up your oatmeal.
1. Add 1/4c frozen blueberries and 1/2 tsp vanilla per serving when you add the oatmeal to the boiling water. Yes, they turn the oats a bit blue, but the frozen variety are cheaper and hold up better to stirring. At our local grocery the store brand are $1.50 for 2 cups, so that's about $.19 more per serving to make your oatmeal exciting!
2. Add 1/2tsp cinnamon and 2T raisins per serving when you add the oatmeal to the boiling water. Not only does this taste great, but it makes the kitchen smell wonderful! At $2.99 for a 3c container, that works out to an extra $.12/serving.
3. If you have a soymilk maker, make one serving of oatmeal and mix in 1/2 c of okara to the hot oats (free!). Then I add 1/2 sliced banana at $.08 (after boiling) and honey to sweeten. Yum!
4. Shredded coconut (sweetened or unsweetened, your choice) is also a wonderful addition - I love this with dried apricots. Unfortunately, apricots are a little pricey, so only buy them on sale or with coupons! Cost for coconut (again, about 2T before boiling is good). $1.50/2c = $.05/serving
For ALL oatmeal I recommend drinking it with a big glass (8oz!) of soymilk or dairy milk to increase the protein content. Or, if you have access to a discount store like I do, buy a container of whey protein powder (vanilla flavor) and add a scoop of that to the cooked oatmeal. I used to do that every day at the cafeteria at my undergraduate college. I got a lot of sideways looks coming into the breakfast line at 7:30am with a baggie of white powder, but it helped me get through my days of cross country running!
If you're a fan of eggs and don't have any cholesterol problems, try 2 eggs fried (you can just spray the pan with non-stick spray to keep fat down), fresh fruit and toast.
2 eggs $.22
whole wheat toast (bread machine loaf) $.12 - this includes margarine and jelly, however, grocery store bread bought on sale would be only slightly more expensive
1 banana $.16 (at $.49/lb)
Cost: $.50
Note: On buying bread - I highly suggest the bread machine route. It costs us about $.70 to have our own, fresh, whole wheat loaf that makes about 11 slices. However, if you can't come across a used bread machine or afford a new one, a good intermediate choice is to buy frozen bread dough at your grocery store. Rhodes is one brand I've tried. At $3 for 3 loaves of no-preservative whole wheat bread, that's not a bad deal! http://www.rhodesbread.com/products/view/812
Now that's a post to make anyone a morning person! (I'll have to post later with my favorite crepe and pancake recipes, also very affordable!)
Eating Breakfast on the Cheap:
- Rethink cereal: Despite rising cereal prices over the past few years, cereal is still a fairly affordable breakfast food/anytime snack. When I met my husband he was sharing an apartment with a friend and eating mostly cereal. He was also frequently hungry. If you haven't before, take the time to flip over the box of your favorite cheap cereal and look at three numbers 1. protein content, 2. fiber content, and 3. sugar content. Amid the low-sugar low-fat craze of the 1980's and 90's, many cereals are low in fat and sugar, but few have the amount of fiber and protein that will fill you up and keep you from stopping at the coffee shop during your midmorning break because you can't ignore your grumbling stomach a moment longer!
The solution t the cereal conundrum? There are several. First, you can make your own granola for significantly less than the store bought variety.
Home made Granola (the quick, easy, stovetop way!)
2 c "Old Fashioned" oats $.26
1c favorite grocery store cereal (Honey Bunches of Oats, Honey Nut Cheerios, and granola all work well, buy store brand, if you can!) optional $.31 (this assumes a $2.50 box with 8 servings)
1/3c of any TWO of the following: raisins, well packed; chopped nuts; shredded coconut, other dried fruit; flax seed or multigrain mix. Cost varies: for raisins and coconut $.85
2T plus 1T oil $.10 (from a $2.00 bottle with 64 T)
2T butter or margarine $.12 (from a four stick $2.00 box)
2T brown sugar. Approximately $.05
2T honey (substitute maple syrup or more brown sugar)
1 tsp of vanilla flavoring OR cinnamon (you can also add 1/4tsp of ginger, nutmeg, or cloves)
OPTIONAL: 2T protein powder
To Make: Heat 1T oil in a large pot (not frying pan). Also, get out a cookie sheet or baking pan and set aside. It is helpful to me to have my ingredients out on the counter, pre-measured, because you have to work fast at the end. When the oil is hot add the oats to the oil and toast, stirring frequently. This should take about 5-7 mins, depending on your stove/pot. They are done when the edges become smooth instead of "fuzzy" looking (you laugh now, but wait until you try!). Dump them out onto the cookie sheet or baking pan to cool.
Return the pot to low heat, and add remaining oil, butter/margarine, sugar, and honey/sugar, as well as the spices and protein powder, if using. Heat the ingredients until the sugar dissolves, stirring frequently. Then, working quickly, return the oats to the pot and add the rest of the ingredients (including grocery store cereal). Toss everything to coat it in the syrup, and heat 2mins. Finally, spread it out on the cookie sheet to cool. When kept in a sealed tupperware, this lasts about 1 week without going stale - though I doubt it will last that long!
Try it with yogurt, or as cereal topped with fresh fruit!
Cost: $1.69 for over 3 cups of granola, make just the way you like it!
Number of Servings: 4 three quarter cup servings
Cost Per Serving: $.42
Second option? Go for the oats! I vastly prefer the "old fashioned" variety to the quick oats, however, I know many people who aren't safe with a hot stove first thing in the morning, so make your choice accordingly. Both cost $2.00 for a 30-serving container of store brand, making each serving only $.06! (note: a single serving is only 150 calories, so make at least two if you aren't eating anything else for breakfast!) The issue I have with oats is that for pseudo-vegetarians, they tend to be a bit low in protein. Even if you're a regular meat-eater, having a good amount of protein for breakfast helps stave off the mid-morning munchies! So here are some suggestions to liven up your oatmeal.
1. Add 1/4c frozen blueberries and 1/2 tsp vanilla per serving when you add the oatmeal to the boiling water. Yes, they turn the oats a bit blue, but the frozen variety are cheaper and hold up better to stirring. At our local grocery the store brand are $1.50 for 2 cups, so that's about $.19 more per serving to make your oatmeal exciting!
2. Add 1/2tsp cinnamon and 2T raisins per serving when you add the oatmeal to the boiling water. Not only does this taste great, but it makes the kitchen smell wonderful! At $2.99 for a 3c container, that works out to an extra $.12/serving.
3. If you have a soymilk maker, make one serving of oatmeal and mix in 1/2 c of okara to the hot oats (free!). Then I add 1/2 sliced banana at $.08 (after boiling) and honey to sweeten. Yum!
4. Shredded coconut (sweetened or unsweetened, your choice) is also a wonderful addition - I love this with dried apricots. Unfortunately, apricots are a little pricey, so only buy them on sale or with coupons! Cost for coconut (again, about 2T before boiling is good). $1.50/2c = $.05/serving
For ALL oatmeal I recommend drinking it with a big glass (8oz!) of soymilk or dairy milk to increase the protein content. Or, if you have access to a discount store like I do, buy a container of whey protein powder (vanilla flavor) and add a scoop of that to the cooked oatmeal. I used to do that every day at the cafeteria at my undergraduate college. I got a lot of sideways looks coming into the breakfast line at 7:30am with a baggie of white powder, but it helped me get through my days of cross country running!
If you're a fan of eggs and don't have any cholesterol problems, try 2 eggs fried (you can just spray the pan with non-stick spray to keep fat down), fresh fruit and toast.
2 eggs $.22
whole wheat toast (bread machine loaf) $.12 - this includes margarine and jelly, however, grocery store bread bought on sale would be only slightly more expensive
1 banana $.16 (at $.49/lb)
Cost: $.50
Note: On buying bread - I highly suggest the bread machine route. It costs us about $.70 to have our own, fresh, whole wheat loaf that makes about 11 slices. However, if you can't come across a used bread machine or afford a new one, a good intermediate choice is to buy frozen bread dough at your grocery store. Rhodes is one brand I've tried. At $3 for 3 loaves of no-preservative whole wheat bread, that's not a bad deal! http://www.rhodesbread.com/products/view/812
Now that's a post to make anyone a morning person! (I'll have to post later with my favorite crepe and pancake recipes, also very affordable!)
Saturday, February 13, 2010
Well, maybe it wasn't QUITE like Nanas....
....but it was good! The other night I was driving home from class thinking about what to make for dinner, and began to feel deeply guilty about the half an eggplant lying cold and lonely in the back of the fridge. Fresh vegetables (even on sale) are expensive! How could I let it go to waste? The solution: I modified a traditional Italian Pasta y Fagioli recipe, with surprisingly good results!
Pasta y Fagioli (moderno?)
Note: This recipe was an excellent use for "old" wine that has been sitting in the fridge for a while. We really like wine flavor, so I increased the wine to 1c and omitted the water - I just heated the wine and dissolved the bullion in that. Also, try to buy no or low sodium bullion when you can. If its slightly more expensive - it's still worth it!
Total Cost: $1.89
Servings: 4
Cost per serving: $.47
The verdict from the test subject (who is full-blooded Italian on BOTH sides)? He liked it! And he doesn't even like beans as a rule. I do, and I thought it was exceptional. Serve it with a tossed salad or crusty Italian bread - you can afford to with this meal!
Pasta y Fagioli (moderno?)
- 4 servings whole wheat angel hair pasta (you could substitute another shape, but it does look elegant on top of the angel hair) $.40
- 14oz can of beans - your choice, white, kidney, or red work well $.69
- 1 tsp fresh diced garlic (substitute 1/2 tsp of garlic powder)
- 1 tsp each: oregano, basil, parsley
- 1 bullion cube dissolved in 1 c hot water OR 1/2 c of wine and 1/2 bullion cube dissolved in 1/2 c of hot water $.20
- 1/2 c diced onion (you can omit, if you don't care for onion) $.10
- 2 c diced of any of the following: mushrooms, zucchini, yellow squash, eggplant $.50
- Parmesan cheese (to garnish)
Note: This recipe was an excellent use for "old" wine that has been sitting in the fridge for a while. We really like wine flavor, so I increased the wine to 1c and omitted the water - I just heated the wine and dissolved the bullion in that. Also, try to buy no or low sodium bullion when you can. If its slightly more expensive - it's still worth it!
Total Cost: $1.89
Servings: 4
Cost per serving: $.47
The verdict from the test subject (who is full-blooded Italian on BOTH sides)? He liked it! And he doesn't even like beans as a rule. I do, and I thought it was exceptional. Serve it with a tossed salad or crusty Italian bread - you can afford to with this meal!
Thursday, February 11, 2010
And now for something....completely different.
Ok - not really. I mean, we've all had meatloaf before, right? Well I wish I could tell you something is amazingly different about this one - but it isn't. Except that its cheap, healthy, and, oh, I had just spent 2 hours wrestling MY OWN MEDICAL RECORDS out of my doctor's office. Hence, not a lot of creativity on tap for dinner. However, if you're looking for a good basic meatloaf recipe, here it is.
Turkey Meatloaf
1lb ground turkey (as lean or non-lean as you would like) $2.50
2 eggs $.22 (if you're concerned about cholesterol, use one egg and one egg white)
1tsp parsley
1/2 tsp garlic powder, ground rosemary, and lemon pepper (if you don't have rosemary, you can also use poultry seasoning)
1/4 c salsa (1/8th of my $2 container) $.25
1/4 c fresh or frozen diced peppers and onions (or one or the other...or you can omit) $.10
1 T ketchup (um.....this is a tinnnnyyy cost - let's say $.03)
1/2-3/4 c bread crumbs (homeade are the cheapest - just save the ends of your bread and toast them about 15 min at 350 degrees, then crumble them into a tupperware and use as needed!) $.30
To Make: preheat your oven to 350 degrees and grease a small loaf pan (you can use any size, but the wider it is, the thinner your meatloaf will be. Remember, meatloaf doesn't "rise!"). Actually, if you are using a high enough % fat turkey, it doesn't need to be greased, but I say do it just in case ;-) In a medium sized bowl, beat the eggs slightly. Then mix in the spices, salsa, ketchup, and peppers/onions. Using a wide spatula or your hands covered by sandwich bags, squish the ground turkey into the mixture. It may look a little watery - that's what the bread crumbs are for. Add breadcrumbs until your meatloaf has an easy-to-mold consistency, then place it in the pan and bake, uncovered, about 25-30mins - depending on thickness. Thinner meatloaf will be done sooner, while thicker meatloaf may take up to 45min. To check if it is finished, stick a butter knife into the center and push it slightly to one side. If you can see pink meat or juices, let it bake a little longer.
Easy options to pair with this meal?
"New England" Mix Frozen Veggies
1/2 of a 16oz bag boils in 1/4 c of water, covered, for 5-10 minutes. $.50
Whole Grain Egg Noodles
1/2 of a bag, boiled for 7 minutes then combined with a teaspoon of Smart Balance Spread and topped with a few shakes of parmesan cheese. $.75 (higher than normal because these were an emergency "expensive store" purchase)
TIP: For extra nutrition content, save your water from boiling the veggies and add it to the pot for cooking the noodles. It's such a small amount that it won't change the flavor, but your noodles will absorb some of the vitamins that leeched out of the vegetables.
Total Meal Cost: $4.65
Servings: 4 (we had it for dinner and leftovers for lunch)
Cost per serving: $1.16
A couple of notes:
1. Concerning pasta: Many people think that pasta is the best "cheap food" you can buy. It's quick, it's easy, and it doesn't cost much. Well that's all true, but in the grand majority of cases, it's a waste of money to buy the $.50 on sale regular pasta. Have you ever noticed how MUCH of that stuff you have to eat to fill yourself up? And then 2hrs later, you're hungry. This is assuming you didn't have meat with the pasta....which, if you're trying to eat cheaply, you probably didn't. It's a WAY better use of your money to pay the extra $.40 for the store brand whole wheat pasta. More fiber, more protein, and you can eat a smaller portion to be satisfied. If you haven't tried whole wheat pasta since the 90's....try it again. With the rise in "whole grain" popularity, the taste has been improved EXPONENTIALLY over the old earthy crunchy whole wheat brands.
2. Frozen veggies: Frugal shoppers - be not afraid! We've all heard that frozen veggies are often equivalent or superior to fresh for their vitamin content, but many of us stay away because they simply don't taste as good as fresh. I'd have to agree there, but there are some ways to make frozen vegetables palatable. Try them for yourself!
P.S. Check out my profile page for a few fun blogs that I follow....I'll try to add to this as time permits!
Turkey Meatloaf
1lb ground turkey (as lean or non-lean as you would like) $2.50
2 eggs $.22 (if you're concerned about cholesterol, use one egg and one egg white)
1tsp parsley
1/2 tsp garlic powder, ground rosemary, and lemon pepper (if you don't have rosemary, you can also use poultry seasoning)
1/4 c salsa (1/8th of my $2 container) $.25
1/4 c fresh or frozen diced peppers and onions (or one or the other...or you can omit) $.10
1 T ketchup (um.....this is a tinnnnyyy cost - let's say $.03)
1/2-3/4 c bread crumbs (homeade are the cheapest - just save the ends of your bread and toast them about 15 min at 350 degrees, then crumble them into a tupperware and use as needed!) $.30
To Make: preheat your oven to 350 degrees and grease a small loaf pan (you can use any size, but the wider it is, the thinner your meatloaf will be. Remember, meatloaf doesn't "rise!"). Actually, if you are using a high enough % fat turkey, it doesn't need to be greased, but I say do it just in case ;-) In a medium sized bowl, beat the eggs slightly. Then mix in the spices, salsa, ketchup, and peppers/onions. Using a wide spatula or your hands covered by sandwich bags, squish the ground turkey into the mixture. It may look a little watery - that's what the bread crumbs are for. Add breadcrumbs until your meatloaf has an easy-to-mold consistency, then place it in the pan and bake, uncovered, about 25-30mins - depending on thickness. Thinner meatloaf will be done sooner, while thicker meatloaf may take up to 45min. To check if it is finished, stick a butter knife into the center and push it slightly to one side. If you can see pink meat or juices, let it bake a little longer.
Easy options to pair with this meal?
"New England" Mix Frozen Veggies
1/2 of a 16oz bag boils in 1/4 c of water, covered, for 5-10 minutes. $.50
Whole Grain Egg Noodles
1/2 of a bag, boiled for 7 minutes then combined with a teaspoon of Smart Balance Spread and topped with a few shakes of parmesan cheese. $.75 (higher than normal because these were an emergency "expensive store" purchase)
TIP: For extra nutrition content, save your water from boiling the veggies and add it to the pot for cooking the noodles. It's such a small amount that it won't change the flavor, but your noodles will absorb some of the vitamins that leeched out of the vegetables.
Total Meal Cost: $4.65
Servings: 4 (we had it for dinner and leftovers for lunch)
Cost per serving: $1.16
A couple of notes:
1. Concerning pasta: Many people think that pasta is the best "cheap food" you can buy. It's quick, it's easy, and it doesn't cost much. Well that's all true, but in the grand majority of cases, it's a waste of money to buy the $.50 on sale regular pasta. Have you ever noticed how MUCH of that stuff you have to eat to fill yourself up? And then 2hrs later, you're hungry. This is assuming you didn't have meat with the pasta....which, if you're trying to eat cheaply, you probably didn't. It's a WAY better use of your money to pay the extra $.40 for the store brand whole wheat pasta. More fiber, more protein, and you can eat a smaller portion to be satisfied. If you haven't tried whole wheat pasta since the 90's....try it again. With the rise in "whole grain" popularity, the taste has been improved EXPONENTIALLY over the old earthy crunchy whole wheat brands.
2. Frozen veggies: Frugal shoppers - be not afraid! We've all heard that frozen veggies are often equivalent or superior to fresh for their vitamin content, but many of us stay away because they simply don't taste as good as fresh. I'd have to agree there, but there are some ways to make frozen vegetables palatable. Try them for yourself!
- Buy the kind you can fry! Corn, mushrooms, peppers, and onions perk up their flavor considerably in a little bit of olive oil and garlic powder for a few minutes on medium heat.
- Boil it, mash it, stick it in a stew! When frozen vegetables become part of a soup, stew, or casserole, they're hardly distinguishable from fresh. Try already cooked and mashed frozen squash (usually less than $1 for store brand) instead of mashed potatoes to top your next shepherd's pie. Or buy a bean-based soup mix (such as the Manischewitz tube soup mixes) and add some bulk with a bag of mixed frozen veggies (again, less than $1 per bag).
- When in doubt, buy the steamable option - many grocery stores now make their own brand. To keep cost and sodium levels down, opt for non-flavored varieties and serve them as a side with a little butter or Parmesan cheese on top.
P.S. Check out my profile page for a few fun blogs that I follow....I'll try to add to this as time permits!
Subscribe to:
Posts (Atom)