Eating veggies on a tight budget

Although I have promised some money saving ideas for the month of February, I have received a special request from a friend of mine who is a vegetarian.  She is looking for some exciting delicious recipes which extoll the virtues of fruits and veggies.  So I am going to attempt both in this article.  I have included one recipe today, but I intend to add more each week.

First of all, I live in Northern California.  Which makes me fortunate in the sense that we have a climate which allows for year round  food production, wider availability of organic foods and better priced produce.  That being said, I do realize that in some states, produce can be ridiculously expensive.  But, there are some options:

1.  Do some research.  Find out what foods are grown locally in your climate, and what is in season throughout the year.  Eating seasonal, local produce will generally save you money.

2.  Check to see if your town has a farmer's market.  You can usually find great deals, and you are supporting your local economy.  An added bonus is that these farmers have great knowledge of the foods they sell, ask them for recommendations.

3.  Grow your own.  My grandmother said that anyone can grow a tomato plant.  She was right.  They are hearty plants that are hard to kill.  Try growing some herbs as well. Rosemary grows like crazy, with minimal care and it taste great with a variety of foods.

4.  When in doubt, go frozen.  There are some great deals on frozen veggies.  In fact,  my store offers organic frozen veggies.  You can always clip coupons for these.  Remember , if your store has double coupons, and customer loyalty cards, be sure to use them.

5.  As far as clipping coupons goes:  Here is a tip!  Be sure that every Sunday, you grab three or four Sunday papers, clip every coupons and check out the specials for your local store.  You can also get coupons online.  There are many free sites.  My favorite is www.couponmom.com.  Never use a site that charges a fee.  I also understand that there are some programs that send you downloadable codes for discounts.  I'll be trying those soon and I'll post a review.

Recipe:

Orzo with veggies and  creamy parmesean sauce 

Ingredients:

One pound orzo  ( a rice shaped pasta)

3 tablespoons Olive oil

two garlic cloves, peeled, finely diced

1 sweet onion, finely chopped - Maui or Vidalia

1 can diced tomatoes, drained and rinsed

1 cup heavy cream

1 cup parmesean cheese, freshly shredded

1 cup frozen peas

Salt 

fresh ground pepper 

1 cup frozen broccoli ( make sure this is in small bite size pieces) 

In a large pot of boiling salted water add orzo cook until tender, but just slightly firm.  About 8 minutes

In a saute pan, saute your onion and garlic in the olive oil until onion becomes translucent.  Then add the diced tomatoes, saute with the onions for another 8 minutes.  add the cream add the cream and the parmesean, when the cheese has melted, add the cooked orzo toss, until evenly coated.  Then toss in the frozen peas and broccoli.  The heat from the pasta will  warm up the peas and broccoli.  Add salt and pepper to taste.  I personally love this dish very peppery.  This serves about 4 to 6 people as a side dish, 3 to 4 as a main course.

Enjoy!

Back Again with refrigerated foods and spices

Hi there:

I have been gone for a few days.  Mostly because our town has been experiencing some electrical blackouts.  But, I am back now and  ready to finish my "Well stocked kitchen"  suggestions.  I hope these have been working out for you.  I do want to point out to all of my readers that I am not a perfect housekeeper.  And I fully understand that for a lot of people stocking your kitchen can be  a financial burden in these tough times.  So, for the month of February, I am going to share all of my money saving shopping tips.  All of them have been personally tested by me.  

Now, to the blog at hand .  Here is a list of what you should have on hand in your fridge:

Butter - real butter, salted, unsalted, sweet cream

Eggs

Cheeses

Jams 

Jelly

Marmalade

Margarine

mayonnaise - store bought or homemade

Milk

Heavy Cream

Fruits

Vegetables

Meats that are to be used within 48 hours

pre-cooked meats - cold cuts

heartier herbs -  parsley, cilantro. etc

And here are the essentials for your spice rack:

Allspice

Basil

Cayenne pepper

Chili powder

Cumin

Cinnamon - ground and sticks

Garlic - I prefer fresh bulbs, but it is good to have powdered as well

Ginger - dried and powdered 

Nutmeg

Oregano

Pepper

Red pepper flakes

Rosemary - I also like to have fresh around as well

Salt

Thyme

I, personally love to cook Indian foods so,  I also keep these around:

Curry

Garam Masala

Cardamon Pods

Star Anise

Brrrrr....it's cold in here!!

The ancient Romans venerated the Penates, a group of lesser deities that protected the household.  They had gods for the roof, the floor and even the pantry.  If , the Ancient Romans had the modern miracle of refrigeration, they surely would have had the deities for that as well.  Keeping with the theme of this month's blogs, I am now going to help you with the stocking of your freezer.  But, firstly I would recommend stocking up on good freezer plastic bags and aluminum foil.  Of course, this list is just the essentials:

Frozen lemonade concentrate

Frozen orange juice concentrate

blueberries

raspberries

strawberries

 peas

 corn

assorted veggies

green beans

ginger ( just take some fresh ginger root, put in a baggie and freeze)

vanilla ice cream

ground beef (make sure to put in extra baggie to prevent freezer burn)

chicken breast - boneless and skinless (make sure to put in and extra bag to avoid freezer burn)

chicken thighs - boneless and skinless (make sure to put in extra baggie to avoid freezer burn)

Whole chickens

Shrimp

Bread

Really good Vanilla ice cream

Your favorite ice cream

nuts

pie crust

Chicken stock (my homemade)

Beef stock (homemade)

Marinara (homemade)

Bacon 

Although I have previously listed chicken stock, beef stock and marinara in your pantry items, If I end up with left over stock and sauce at the end of a recipe, I like to buy plastic containers to freeze the leftovers in to be used later.

As far as the frozen ginger goes, it can be stored, unpeeled for 6 months.  It is very handy to have around for Asian cuisine, but also  it makes a great tea, or lemonade which works as an anti-inflammatory, and also aids in relieving nausea.  You will not get the same flavor or effects for dried ground ginger.

Also, be careful on choosing frozen, pre-cooked meals.  They tend to have a lot of hidden salt.

A memorable day

When I was 20 years old , I decided to take a study abroad and I packed my bags and moved to Austria to study music.  Although, it was a wonderful and exciting time in my life, I became homesick.  I, like the other American students,were lucky enough to be invited to Vienna for a party , that was being thrown at the American embassy for the Fourth of July celebration.  The Austrian officials were very thoughtful, they provided us with an "American lunch".  They actually had BBQ and hot dogs and such.  They then had the Vienna Boys choir sing our national anthem.  It was really beautiful.  I started to cry, and for the first time in my life I really felt a deep fondness and pride in my country.  Not that I didn't love my country before, but, I think that it was the first time in my life, I was away, on my own, in a different country, and I realized how much I missed it.

Yesterday, I felt that pride and deep patriotism again.  The Inauguration of Barack Obama was historic on so many levels.  I have never seen, in all my years, so many Americans, openly celebrating one common event that linked all of us together.  There were block parties and inauguration breakfasts all over my neighborhood and the bay area.  Not only that, but there were celebrations all over the world.  The feeling of hope and good will were infectious.  I hope your day was just as joyous.

Stocking your Pantry - The Basics

Stocking your pantry is a wonderful convenience, that saves you money and time.  Imagine less last minute trips to the grocery store, and always having the ingredients around to make a terrific homemade meal.    Later this week, I'll be adding thoughts on a well stock refrigerator, spice rack and freezer as well.   In the spirit of using and loving your kitchen.  Here is a list of all the basics you should have in your panty.  Please note;  items in your pantry should be stored in clean, dry, cool area, away from the refrigerator exhaust or the stove.  Check the expiration date for each item and rotate out stock when appropriate.

Dry goods - 

Baking Powder

Baking Soda

Bisquick

Bread

Bread Crumbs: Japanese, Italian, Plain

Brownie Mix

Cake mix

Cereal:  Your favorite

Chocolate chips:  semisweet

Cocoa Powder:  unsweetened

Coffee:  instant, espresso, and regular

Cornmeal

Cornstarch

Cream of Tartar

Dry Gelatin

Flour:  All Purpose

Oats:  Instant and Rolled

Pasta:  Several varieties

Pudding mixes (dry)

Ramen noodles

Rice:  Jasmine, Brown, Arborio, wild mixes

Sugar:  Regular, Brown

Tortillas

Yeast : dry, active

Fruits and Vegetables:

Beans:  Canned and raw, Black, white, pinto, kidney

Canned fruit:  Your favories

Canned vegetables:  Your favorites

Corn:  canned, ceamed, whole kernal

Dried Fruits:  Cranberries, Raisins, Golden Raisins, Apricots, Prunes, Blueberries, Cherries

Fruit Preserves:  your favorites

Garlic:  Dry and jar

Green chiles (diced and canned)

Peanut Butter

Potatoes

Olives

Onions

Shallots

Tomatoes: Dried , packed in oil

Tomatoes: Canned , whole, crushed

Tomato Paste:  I prefer the one that comes in the toothpaste style tube.  More economical.

Oils and Vinegars - 

Oils:  extra virgin olive, olive oil, vegetable, peanut garlic

Non-stick oil spray

Vegetable Lard

Vinegar: White wine, Red wine, Balsamic, cider, distilled white, rice wine

Sauces and flavorings - 

Beef Broth

Beef Bullion

Bullion

Catsup

Chicken Broth

Chicken Stock

Corn Syrup

Dry Mustard

Honey

Maple Syrup

Mustards:  Dijon, Spicy Brown

Orange Extract

Salad dressings:  your favorites

Salsa

Sherry

Soy sauce

Tobasco

Vanilla extract

Wine

Worcestershire sauce

Miscellaneous:

Nuts:  assorted

Soups:  Cream of Mushroom, Tomato, your favorites

Spaghetti Sauce:  ( although, I like to occasionally make my own and freeze it)

The generation of "Broken Promises"

I live in an old Victorian home in Northern California.  The streets of my town are lined with these graceful grand ladies.  Some of them date back to the 1860's, lovingly festoons with corbels, crown moulding, and stained glass windows.  On the other side of my town is a recently built gated community with ever-so-close, large cookie cutter style houses with huge bathrooms and modern appliances.

Like any nosey neighbors, my friend Sandi and I , on a lazy Sunday decided to take a tour of the model homes.  We followed the dancing sign holder and began the tour.  Truth be told, Sandi and I are partial to our old houses and would probably never consider a move to one of these houses. One of the trends that I noticed, were that the grand kitchens/great room design of these houses.  And, I must admit, that it would be really nice to have a large kitchen to entertain in.  After all,  at every party I have ever been too, the guest gravitate towards the delicious  aromas in the kitchen, where we drink a glass of wine and have some laughs.  While on our tours, I daydreamed about a lovely Christmas party with crystal champagne flutes and petit fours.  I then began to contrast that lovely scene with my own kitchen and thought... if only...

The kitchen in my house is noticeable smaller than the grand kitchen/great room of its modern counterpart.  Strangely, though, Victorians had greater uses for their kitchens.  While the era of,  "dining as entertainment" and fast foods was decades out of their reach, our grandmothers spent a great deal of time in their kitchens.  And, as in our modern era, I am sure the party guest ended up in this room as well.  Surely, someone would have designed a larger kitchen for the housewife of yesteryear. 

Which begs the question:  Why do modern houses place so much emphasis on the large kitchen?  Most modern peoples eat dinner out at least twice a week.  we rarely eat lunch at home anymore and when we do eat at home, we need a quick meal, because our daily live are packed solid with homework, projects, doctor's appointments, etc...  I have some friends who have never cooked a meal, their kitchens are nothing more than a fancy place holder for their coffee maker.

I came to realize that when we purchase a home, shampoo, a cell phone.  We are not purchasing the product as much as purchasing the promise.  The promise of that thing that we want most.  The promise that this product, large or small, will give us, admiration from our peers, extra time with family and friends, gorgeous thighs, whiter teeth, or the perfect golf swing.  Then that  grand kitchen/great room is just a symbol of those broken promises we make to ourselves.  Sure, there are always exceptions.  But, more often than not, we expect products and services to add richness to our existence instead of finding that richness within ourselves.  My grandmother made the most delicious peach cobbler, and she didn't need  a state of the art kitchen to do it.

Two years ago my fiance and I had a roommate.  He was going through some tough times and he asked if he could share our food with us.  We agreed, but soon realized that he ate everything in the cupboard that didn't require any preparation, or minimal preparation.  You know: potato chips, microwave burritos, macaroni and cheese from a box.  He also drank all of the soda and fruit juices.  I soon realized that Maurice (my fiance) and I had to prepare every meal from raw ingredients, and since we were stretching our food budget to  feed another adult, going out for food, or even pizza delivery was out of the question.

The results were surprising.  I started to really enjoy my kitchen, I spent lots of time in there now and I looked forward to cooking.  I loved experimenting with new herbs and spices, My culinary skills improved drastically.  Maurice started bragging to his coworkers about the new recipes.  We spent time together, talking and laughing.  We started looking forward to packing lunches.  We lost weight without even trying.  We spent less time in front of the t.v. and had more energy.    We even managed to save money in the process.

We now only buy raw ingredients, everything is cooked fresh everyday.  We still eat out, but it is usually for a special event or occasion.  We still have fast food, but only as a last resort, and we make better choices.  We actually pack lunches.  Oh... and the roommate complained that we were starving him out, and moved.

So, this month's focus is on getting to love your kitchen again.  Everything from a properly stocked pantry, to great recipes you will love.  So, let's keep that "promise" of a tricked out kitchen.  

Cheers,

Roxanne

Welcome

Hi everyone:

For years, friends have been telling me, that I should write down all of the helpful hints and bits of wisdom handed down by my Grandmother, Mother, Aunts and generally wise women that I have met over the years.  In these difficult economic times, I think we could all use these hints more than ever.  I also hope that responders will share some of their own hints.  I plan to include some funny stories and some of my favorite quotes, and general thoughts.

I hope you'll join me on this journey.

Love to you,

Roxanne