By Bobbi Burger Brunoehler of BobbisBargains.
Substitute out pricey saffron - Klearchos Kapoutsis/flickr
With all the holiday cooking and baking that goes on, it is likely that you will open a recipe (like one of Yazmin’s non-traditional desserts) and discover you are out of an ingredient. Sometimes going to get that missing item can be impossible (snowed in) or expensive (saffron is $40 per ounce or more). What’s a cook to do?
Substitute!
If you understand what each ingredient is doing in the recipe, you can find something else that will do the same thing.
Kevin McShane / Flickr
This is a post by BargainBabe.com writer Yazmin Cruz.
I love to cook and eat well, but sometimes I come home to a fridge with nothing but leftovers. I used to throw away food that hung around for awhile, but I changed my habits because trashing leftovers is wasteful and expensive. Now I give my leftovers a makeover, using these tricks to eat like a queen.
If you have leftover…
Cooked rice
If you’re in the mood for something sweet, make rice pudding. If instead you want something savory, try (more…)
RelishRelish.com is geared towards parents who would love to have a personal chef, but can’t afford it. The site is run by two moms, so it’s practical and easy to use. Their aim is to help people prepare healthy meals and eliminate the chore of organizing grocery lists.
Each week the site suggests new dinner recipes that take 30 minutes or less. Recipes range from vegetarian meals, freeze-now-and-cook-later dinners, and tons of kids-friendly offerings that don’t include the word “nugget.”
Pick and choose what recipes you want, then the site automagically creates a grocery list based on the recipes you selected. While the cost varies, in general five dinners and sides cost less than $90 per week. Stick to the list and you’ll really save!
Get a free two-week trial to the meal planning site RelishRelish.com when you use coupon code bargain. It is not case sensitive. A monthly subscription to RelishRelish.com normally costs $7 a month. You may just discover a low-priced tool that takes the hassle out of meal planning and grocery shopping.
RelishRelish has a sister site, Gfreecuisine.com, that offers a similar service for gluten free meal planning and grocery lists!
This is paid content. Interested in an ad? Read my Advertise page.
By Bobbi Burger Brunoehler of Bobbisbargains.
Eat your veggies - Zawezome/Flickr
I received an email asking me: “I have two young boys and a husband who are all pretty picky eaters. Not crazy about eating healthy. I’m not a health fanatic, but would like to be responsible for the way I’m feeding my family. Any suggestions?”
What an excellent question.
There are lots of very good ways to help your family eat healthy food.
Cutting out fast food drive-thrus will help enormously. Fast food is full of fillers and the raw material that goes into the food is not raised or grown in a fashion that has your health in mind. For more information on this subject read (more…)
luluisforlovers/Flickr
The list of in-season summer fruits and veggies jogged my memory of a fabulous Brazilian dish I ate last week called Paraiba. It uses lima beans, which are in season. I have not made this recipe, but from eating it I have a good idea of how to make it. Experiment to get the quantities just right. I like this dish because it is simple and very tasty.
Ingredients:
Brown rice, cooked al dente in half chicken broth, half water
Lima Beans, cooked to directions on package or from a can
Cheese (Swiss, Gruyere, cheddar, or mixture), shredded
Steak tips cooked to your liking and seasoned with salt and pepper
Directions:
Cook rice. While rice is cooking, prepare and cook meat. Heat oven to 350. In a clay pot or oven-save dish that you have a lid for, spread an inch thick layer of al dente rice with enough chicken broth to make the rice very moist. Sprinkle a layer of lima beans over the rice. Cover lightly with shredded cheese and heat, covered, in oven for 15 minutes at 350, or until cheese is melted. Remove from oven, toss steak tips on top and serve. For a cheaper version, leave out the meat or replace the steak with whatever meat is on sale.
This is also a great recipe for left over rice. Just make sure rice is nice and moist when you put it in the oven or it will dry out!
By Mike Barclay of 10CentsWorth.com
hipsxxhearts/flickr
How many times when growing up did you hear, “Eat everything on your plate. There are starving people in Africa”? If it was anything like my household, it was almost daily. Interestingly enough, I recently had my own paradigm shift about food waste. What started out as “I don’t have the money to toss out food I don’t eat” has turned into a realization that none of us do!
Statistics show that Americans throw away about 25% of the food we prepare. That amounts to about 96 BILLION pounds of food tossed into a dumpster (video). The food service industry (restaurants) estimate that 4-10% of the food they prepare is wasted before it gets to you. That’s a lot of food! “There’s a huge disconnect,” says William Rathje, a Stanford archaeologist who ran the University of Arizona Garbage Project for years. “People don’t pay attention to their food waste because it goes straight into the garbage or disposal. It’s not like newspapers that stack up in the garage.”
According to the USDA, the average weekly amount spent on food for a family of four using a low cost plan (we’ll go with kids in the age range of 6-11) is about $170. That breaks down to about $24 per day. Remember that earlier stat that 25% of the food prepared in America is wasted? What’s a quarter of $24? $6. A family of four is essentially throwing away enough food for an entire person each day!
So how do we get that 25% waste down to zero? Recycle it! The most obvious option is just not to throw it away! If you have leftovers, think of ways to reuse them. Make sure they’re in a clear container so that you can see what’s in them, and try your best to keep them up in front. You’ll have a better chance of not forgetting about them that way. And who says you need to eat the same dish four nights in a row? I found a great site for leftover recipes that lets you plug in the main ingredients and populates a bunch of recipe ideas. (See BargainBabe.com site review here.)
Ripened fruit? No problem! Toss them in a blender with ice and make smoothies.
Obviously some things aren’t reusable and some food needs to be tossed. But even then, it doesn’t necessarily need to be wasted. You can easily make your own homemade kitchen composter which will allow you to save those scraps and turn them into fertilizer for plants around the house, or even your garden in the backyard.
So the next time you start to scrape your plate down the disposal, pretend it’s cold hard cash that you’re inserting down the drain, and think again.
norwichnuts/Flickr
I spent $11.47 on three items at the grocery store yesterday, including a $6.29 tub of hummus. Arg! Some foods are so expensive. I vowed to reconsider making my own hummus, which I eat a ton of. But food processors are also expensive (and I abhor cleaning all those parts) so I’m skeptical that making it myself is actually cheaper.
How does the cost break down over one year?
Store bought hummus costs $6.29 per week = $327.08 per year.
Homemade hummus = chickpeas ($1.19 bag) + olive oil (approx. $.87 worth) + lemons (approx $.35 each) + garlic (approx. $.15 worth) + sesame oil (approx. $.05 worth) + spices (approx. $.15 worth) = $2.76 for one batch = $143.52 per year + the cost of the food processor, which I’m willing to spend $60 on. (That should get me a pretty hefty processor at Macy’s, where they are on sale by 40% off today.)
That brings the total cost of homemade hummus for one year to $203.52. I’m going to get myself a food processor!!!!
As for the time it takes, I consider both options equal. I have to go to a special store to get hummus, which takes me a good 30 minutes. If I make a double batch of hummus every other week, it will take me an hour.
Here is my friend Kristin’s delicious hummus recipe that I based the costs on.
2 – 15 oz cans garbanzo beans, drained and rinsed (I buy them dry and follow directions on the bag)
1/2 c extra virgin olive oil, or more as needed
juice of 1/2 a lemon
2 cloves garlic
1 1/2 t salt
1/2 dark Asian sesame oil
1 t ground cumin
1/4 t Cayenne pepper
12-15 grinds black pepper
How do you make hummus? I know there are a lot of variations out there.
UPDATE: Readers shared lots of tips and recipe suggestions.
Laura said:
Yes, I agree to make your own. I’d go for the Cuisinart processor, get the basic model with the bar on the bottom.Also, the sesame paste is a key ingredient–you can get it at Cambridge Farms Market on the NE corner of Whitsett and Burbank Blvd. in N. Hollywood. You can cut a bit of the oil if you want and add a spoon or two of water to get the right consistency.
BRB said:
just started making my own hummus and falafel, we had never really eaten either before, but with the food processor it is so cheap and easy it really is ridiculous what they charge for it. I add curry to mine for a really great curried hummus.
Monica said:
We only make hummus at home and LOVE IT! We do buy the canned chickpeas to save the time of cooking them. We have found a new hummus jalapeno recipe that is amazing! A food processor is a must in our kitchen, I make our kids baby food and typically drain the processor in around 12 months from purchase time. Any recommendation on a great food processor that can handle daily use?
Audry suggested I check Tuesday Morning before running out to Macy’s and Tommy said Walmart has processors for $50. Christine recommended the Healthmaster Blender, which is pricey at $200 but apparently is easy to clean and has many other functions. Many readers suggested I buy hummus from Trader Joe’s, which is cheaper than my local grocery store.
Is it possible to feed one person on $27 a week? That’s what reader Christiane asked me after I wrote about trimming my grocery bill on this blog and for my Friday column in the N.J. Star-Ledger. Christiane was flabbergasted.
I read your column at Star-Ledger every week with the greatest of interest. It is fantastic to see that there are people in this country conscious about their spending. But, I am amazed: $27 per week for groceries???!!!?? What do you eat and how many people do you feed for $27 per week?
And my next question would be – do you honestly like the food you buy for such little money? And does the $27 include warm dishes every day? I really cannot believe it.
I would consider myself very conscious about spending, but when it comes to groceries, unfortunately I only like the expensive stuff and I am not willing to substitute anything I like with something I don’t like. I also would never substitute fresh and healthy food with canned or otherwise prepared stuff and may face the bill later in health care costs because of unhealthy nutrition. And when you drive around to get the weekly offer in each grocery store in your area, did you consider your time and the fuel you spend on this?
I am really, really interested in what your secret is! Thank you so much for revealing it (I bet a lot of people are asking the same question)!
Best regards,
Christiane
I’m happy to share more details about my grocery habits if it helps other save!
1. I aim to feed one person (myself) on $27 a week. Some weeks I go over.
2. I eat mostly fresh food and a lot of home-cooked meals. I almost never get take out but I do occasionally graze for dinner if I don’t feel like cooking.
3. I love the food I eat! In fact, I spend an inordinate amount of time thinking about what I am going to have for my next meal. I really like food.
4. Yes, my meal plan includes warm dishes everyday, though sometimes that means re-heating leftovers.
5. I eat canned food, but usually only for tomatoes, beans, and occasionally corn. I also save and clip coupons for groceries.
6. In terms of cheap v. expensive food, I seek out value. In other words, I don’t equate expensive food with quality food. There are a lot of great values at off-the-beaten path grocers, Trader Joe’s, and mainstream chains.
Tip 1: The main thing I do to keep my grocery tab down is to shop by price and quality, not by a pre-set list. For instance, instead of putting down “brocolli and asparagus,” I’ll put “vegetables-2″ on my list. Buying in season produce is usually the best bet. When I get to the store I’ll see what looks like the best values. I do the same thing for fruit and meat. Then I put together meals and snacks based on what I purchase.
Tip 2: I shop at different stores. I stock up on nuts, wine, and butter at Trader Joe’s one week, then buy fresh produce at my favorite local grocer. I try to only buy groceries one day a week, but if I run out of produce I’ll make a food run with a pre-determined spending limit of $5 or $10.
Tip 3: I try to only buy 1 or 2 bread products each week so that I eat everything before it goes bad. Instead of buying pre-made snacks I buy healthy food that makes great snacks, like nuts, fruit, or veggies and hummus.
Tip 4: I don’t buy junk food because if it’s in the house, I’ll eat it. That means no soda or pre-packaged cookies. When I break down it is to buy candy or ice cream.
Tip 5: I follow my mother’s rule on sweets: if you want cookies, make them.
Tip 6: I eat from the garden. Instead of buying orange juice I eat fresh oranges off my tree. Same with lemons, limes, herbs, and lettuces.
Tip 7: I have pantry where I can stash bargain-priced canned goods, onions, potatoes, and yams.
Tip 8: I eat starches that cost almost nothing, including potatoes, yams, and rice.
Tip 9: I get a lot of my protein from non-meat sources like beans (hummus), eggs (boiled ones make a great snack), and nuts.
That’s all I can think of for now. I hope this helps you trim your grocery list. If you have another way you cut your food bill, please leave a comment.
UPDATE: Pam shared her secret for low-cost breakfasts:
I have a cheap, healthy breakfast every day at work. I purchased big containers of oatmeal, frozen blueberries, and raisins from Costco, and a 2 lb. bag of brown sugar and wheat germ from a grocery story. Then I make my own oatmeal (it is healthier, tastier, and has less sugar) in the microwave at work. One day it is a raisin oatmeal, one day blueberries, and sometimes I’ll put in mixed oats from Trader Joe’s or a bit of cinnamon for a twist. I’ve been doing this for years, and it saves a lot of money and calories!
Speaking of buying groceries on a budget, here are seven recipes that serve four people for less than $12 per dish courtesy of BJ’s, a warehouse club on the East Coast. (If you are not near a BJ’s, check out my tips for getting Costco deals without paying for the membership.)
Guess how much each the recipe for Lemon-Chicken Bowtie Pasta costs and the person who comes closest will win a free one-year membership to BJs, valued at $45. Leave your answer as a comment on this post, on my Facebook page, or on Twitter. One guess per email, please.
The giveaway will work a bit like “The Price Is Right.” The reader whose guess comes closest to the amount without going over wins. If multiple readers guess correctly the prize goes to whoever answered first.
BJ’s has 187 locations in 15 states. Find a BJ’s near you.
Lemon-Chicken Bowtie Pasta, serves 4 at ??? price – guess for a chance to win a $45 BJ’s membership
8 oz. Barilla® Farfalle
4 Perdue® Boneless Skinless Chicken Breasts (1¼ lb.)
5 Green Onions, sliced
1 clove Garlic, minced
2 Tbsp. Wesson® Canola Oil
1/ 8 tsp. McCormick® Cayenne Pepper
1½ cups Progresso® Chicken Broth
2 tsp. Grey Poupon® Dijon Mustard
¼ cup fresh Lemon Juice
White Sauce (see below)
1. Cook pasta until al dente. Drain and set aside. 2. Cut chicken
into ¾” pieces. Set aside. Heat oil in large skillet over medium high
heat. Add green onions and garlic and sauté one minute.
3. Add chicken and sauté, turning chicken occasionally until
cooked through, about 12 to 15 minutes. 4. Add pasta, toss
and set aside. 5. Adapt Basic White Sauce recipe (see previous
page): mix cayenne pepper into flour before adding. Reduce
milk by 1½ cups, substituting same amount of chicken broth.
Add chicken broth-milk mix to fl our mix per recipe instructions.
6. While sauce is still hot, whisk in mustard and lemon juice,
then immediately pour over chicken-pasta mixture; lightly toss
to mix. 7. Garnish with sliced lemon and serve immediately.
BASIC WHITE SAUCE Makes 2 cups.
Your microwave’s cooking times may vary.
Please watch carefully.
4 Tbsp. Land O’Lakes® Sweet Butter
4 Tbsp. Gold Medal® All-Purpose Flour
2 cups Milk
Salt and Black Pepper to taste
1. Melt butter on high in 1-qt., microwave-safe
bowl, about 20 to 30 seconds. 2. Stir in fl our,
using spoon to break up lumps, until smoothly
blended. 3. Add milk, salt and pepper and stir
until completely blended. 4. Microwave on high,
pausing to stir every 30 seconds or so, until sauce
is thick and bubbly, about 1 to 2 minutes.
Variation: Add 2 cups of shredded Cracker Barrel®
Sharp Cheddar Cheese and toss with cooked elbow
macaroni for mac and cheese. See pasta recipes
for more variations.
For six more recipes that feed four for less than $12, keep reading.
I was very skeptical when I first heard about EasyLunchBoxes, a multi-compartment container that claims to save time, help the environment, and make you eat healthier. Ya, right.
Buuuuuut, EasyLunchBox creator Kelly Lester has some good points:
- her box, above, is easier than packing a brown bag lunch
- her box eliminates the need for plastic and paper bags
- lidded compartments expand your lunch options, creating more opportunities for healthy food
So I asked Kelly to send me a sample so I could check it out for myself. What I received was a plastic container similar to anything you can get at the grocery store. But it has three compartments and one lid. So all your food is together, but separate. With compartments instead of bags, you have more lunch options. Who ever tried putting hummus in a plastic baggie? The container is easy to wash and packing is quick.
A 4-pack of the containers goes for $14 on EasyLunchBoxes and an insulated carrying case is another $8. I’m giving away a free container set and carrying case to a reader who shares a tasty, healthy lunch perfect for the EasyLunchBox.
Here’s mine to get you started:
Cheese and lettuce sandwich
Hummus
Carrot sticks
Simple and delicious! Leave your suggestion as a comment!
Zeetz Jones/Flickr
This post is brought to you by Network Solutions, offering great deals on web hosting packages.
As a follow up to my earlier post about saving money by buying in-season vegetables, here is a list of in season fruits that should be cheaper than the usual offerings.
Apples
Cherimoya (pictured above)
Dates
Grapefruit
Kiwifruit
Oranges
Passion Fruit
Pear
Persimmons
Pummelo
Red Currants
Tangerines
I don’t know what some of this stuff is, but if you click on each fruit it’ll take you to a page with fun facts about the fruit and ways to eat/cook it.
Barbara L Hanson/Flickr
We all know it’s cheaper to eat veggies that are in season, but what exactly is available this time of year? Here’s a list from Fruits and Veggies More Matters (not the best name for a website but the info is really good).
Click on each vegetable below for tips on selecting them at the store, info on the nutrition benefits, and the top 10 ways to prepare each one. My favorite winter vegetable is brussels sprouts.
Belgian Endive
Brussels Sprouts
Collard Greens
Kale
Leeks
Radicchio
Sweet Potatoes
Turnips
Winter Squash
Bonus: Here’s a recipe for roasted winter veggies from one of my favorite cookbook authors, the Barefoot Contessa.
What I like best about The Frugal Foodie Cookbook is that to make three different recipes I did not need to buy a single ingredient. Not having to go to the store saved me time and money – plus I got delicious food out of my pantry!
The authors’ food philosophy is to keep it simple but not necessarily cheap:
Bring frugal is about getting the most value from your food. It doesn’t mean using absolutely the least expensive ingredients. You could probably pare your food budget down to pennies if you lived on potatoes and ramen noodles – but would you call that living? Making smart choices about how, when, and where you spend your money will fill your pantry and menus with delicious options.
I tried two recipes (I never got around to the third, no-knead bread) and both turned out great.
I made teriyaki chicken by marinating chunks of raw meat in a broth that took me 10 minutes to put together (soy sauce, sesame oil, white wine, chicken broth, sugar, honey, orange juice and garlic). Instead of simmering the meat in the broth on the stove, as recommended, I skewered the chicken and tossed them on the grill. My friends gobbled them up.
Next I made raisin scones with a cinnamon glaze, above. Scones are super easy to make (combine flour, oats, brown sugar, baking power and soda, salt, butter, and milk). The glaze was a matter of mixing together sugar, milk and cinnamon. Scones freeze well and by cutting the dough into small wedges I made twice as many, about 32 instead of 16.
The 189-page book covers regular meals, party food, kids meals, midnight snacks and thrifty gifts. It’s a relatively small book that is handy to have in the kitchen when your cupboards are full but you’re not sure what to make.
I’m bummed to be giving away this book because I’d like to make a few more recipes. But as per my habit, I’m giving away my review copy to one reader who leaves a comment on this post by Friday! If you don’t win, you can buy the book from Amazon for $10.85. Or check your library.
Related:
Every Tuesday I review a book about saving money. Send me your book to review!
Book review – The smartest way to save – don’t spend
Book review – Secrets of a Stingy Scoundrel
Don't Panic.
This is a post by Alex, BargainBabe.com’s intern. In addition to being a fantastic intern, he knows things about microwaves that only a college student would know.
To anyone like me who cooks at home or eats Chinese food, leftovers are your best friend. A well-cooked meal never quite reaches its previous glory after being refrigerated, but with the help of a microwave and a few nifty tricks, we can come close. No need to waste food – and money – ever again.
1. Rotate That Meal. Microwave ovens are basically all the same: they use a certain kind of wave to heat your food. Certainly you’ve heard of radio waves and shock waves (think ripples in the water), well microwaves aren’t much different.
The thing about waves is that they aren’t consistent. Your microwave oven has certain areas that heat faster than others. To help combat this, we have to rotate our food so that the whole plate of food gets hot, not just certain spots. If you don’t have a turntable built-in, manually rotate your food at least every minute.
Pro Tip: When placing your food on a turntable, make it as off-center as possible so that it has an oblong rotation in the waves. Placing it in the middle creates an axis of rotation where the food stays in one place. Think about how the center of a wheel doesn’t do much moving around despite a lot of spinning. You want your food to do as much traveling as possible.
2. Beware of Ice. Microwaves are designed to heat water, plain and simple. Try putting potato chips in the microwave for ten minutes, they’ll be quite cool and edible when you take them out because they are totally void of water.
The cool thing about that is if you have anything that’s cheese-filled like jalapeno poppers or stuffed crust pizza, the inside will get warmer faster because there’s more moisture, leaving the outside crust or breading dry.
On the down side, if there’s ice or other moisture on the outside of your food (this often happens with frozen foods left in the freezer for too long) then you want to do your best to remove it before microwaving. If there’s still ice stuck to it, wrap it in a paper towel or dry cloth beforehand so the ice doesn’t make the food soggy when it melts.
Pro Tip: Use a sauce or marinade like BBQ sauce on any freezer-burned meat to help with moisture issues. A regular oven, stove-top, or grill will also help by toasting the dried-out areas.
3. Slow Cook.
Ever tried microwaving mashed potatoes? They come out lava hot on the outside and ice cold in the middle. There are microwave settings to help deal with that and any other dense or moist foods, especially ones you can’t mix (like pie!).
Most microwaves have more buttons than any sane human needs. Some of these might make you think the microwave is doing something special to heat the food. Believe me, it’s nothing special.
The one button you should really familiarize yourself with (and I’m sorry if you don’t have one) is the Power Level button. This button allows you to essentially slow cook your food.
Most microwaves have power levels 1-10. The only power levels I use are power 10 (which is the default), and power 5 which acts like half-power. When you microwave those mashed potatoes on half power (5) for two minutes, you should be able to listen and hear your microwave click on and off throughout the process. What it’s doing is cooking for a while, and then stopping for a little while to let the heat transfer to the inside of the food.
Pro Tip: The lower the power level, the longer you’ll want to set the cook timer, but this will allow you to walk away and let the microwave do its thing.
With a little practice you can become a microwave pro. Your belly and your wallet will thank you.
Reader Suzanne is quite the freezer diva, but she shares none of my problems with frozen foodstuffs taking up residence in her freezer. She described her system in a useful comment this week:
I label and rotate my stock. I have a top freezer with my refrigerator in the kitchen. This is where I keep items I will be likely to use within the next 2-3 weeks. I have a chest freezer that stores items bought in bulk and on sale at good prices. These are dated/labeled. This is where the stock for the kitchen freezer comes from. I have learned to only purchase the items we use on a regular basis so that I do not have “tenants.”
This is a great idea that I’d like to implement. But Suzanne, what do you do with leftovers? Do you immediately incorporate them into future meals or make yourself use them before you can replenish from your chest freezer? Do tell!
PS. This picture is not of Suzanne’s freezer, but I imagine hers is just as well organized!
