Good day to all. Today will be a few ideas to save a bit here and there in the kitchen. This will be an ongoing type of post - there are just so many things to do to be able to save.
Will you save huge dollars - no. But pennies make dollars - and it all adds up. Saving on the grocery budget allows one to pay on something else in life.
I will NOT be telling how to spend X$ for X people for a week. I will NOT be telling you how to buy groceries for say $10 a week. I will not be telling you to live off the Dollar Tree (not saying they don't have some deals). I WILL be showing you how to cut back a little, use a little less and stretch things with a whole lot of basics.
Your refrigerator should be at a temperature of 40* F (4C) for optimum freshness of food. If you have one - use a vacuum sealer to protect items in your freezer. The coldest spots in the frig are usually the lower and back parts of the frig. That is where I keep milk - it lasts way past the sell date and tastes fresh as ever. Utilize the produce drawers. I like to line mine with paper towels or dish cloths to catch anything that may leak or get gunky (hopefully that doesn't happen). That makes it easily cleanable.
PANTRY - keep food items in a cool, darker and dry area. If you are storing in containers - make sure they are airtight. ROTATE - oldest in should be the first out. Always place the newest items bought to the back. REMEMBER - the dates on food are "best if used by" dates NOT expiration dates. The food is still good for a long while after dated - it is merely a suggestion. Food never used to be dated. DO NOT WASTE!
CLEAN as you go when cooking! It really makes a difference and keeps all work surfaces clean so that you have no cross contamination. Cooking from scratch is NOT that tough. As far as meals - there are really no rules. Baking is more of a science, but not so much stove top cooking. have fun and try new combos.
Buy what you eat and eat what you buy. I see so many people on FB ask - I have X$ to stock - what should I buy? No one can tell you that. Only you know what your family eats and likes. YES, keep basics like flour, sugar, spices, maybe rice and beans (all sorts), pasta - but after that you have to get what will be eaten.
Learn to use everything - even those odd ball bits and pieces. They can be added to soups, casseroles, rice (fried), pasta, etc. If you have no use immediately - freeze those items and mark the containers so you know what you have. Maybe even keep a list of the freezer door so you don't forget.
Use the computer to help, if you have no new ideas for cooking. Lots of sites give great EASY recipes and tips to use what you have.
https://www.myfridgefood.com/
Try a site like this - you list what you have and it gives you ideas on ways to use them.
Today's BIG tip:
You do NOT have to have MEAT at every meal!!!!!!!! Have meatless meals once or twice a week. If you have meat - use it as a side - not the main course.
If you would normally add a pound of meat to a dish - use a half pound instead. Decrease the amounts used in all dishes.
If you use a lot of ground beef - buy ground chicken, turkey or pork instead - they are generally cheaper. You can use bouillon to add the flavor you want.
You have to buy things within your budget. Sometimes that means a different type of meat. Cheaper cuts are great for using in crockpots - the long cooking process, tenderizes them. Instead of beef roast - look for a SALE on pork loins or pork butts, cheaper chicken - and always watch sales around different holidays. Turkeys and hams are much cheaper in the winter - hotdogs, sausages, and ground beef tends to be cheaper in the summer (cookouts).
Always pay attention to the sales. Buy as much as you can afford when you find a great sale - wrap it so it doesn't get freezer burn and you will save a lot in the long run. Wrap it in portion sized lots for a meal.
Check out the clearance section as well. SOMETIMES you can find a real deal - bring it home and use it or freeze it.
If you have small bits left - add to rice and veggies and make fried rice or add to veggies for stir fry. Add to pasta with whatever else you have (and seasonings) for lo mein. Hot pasta salad is good and can contain leftover meat. Use to top a homemade pizza. Add to soups with whatever you have leftover in the frig. I love 'clean the frig' soup! Use to top a baked potato. Tons of uses for leftover meat!!!!! USE IT in a new way!
TOMORROW - saving by using things in different ways!
I hope you get some ideas you can use. Let us have fun saving and using and creating.
Have a wonderful day today!
All good advice, Cheryl. I can't say enough about using what there is to avoid food waste whether it's leftovers, pantry items, freezer stock, condiments, etc. "Shopping from home," i.e. make something from what you've got vs going to the store, is a biggie for me. Take the time to make a plan & even do some batch cooking to avoid ordering or eating out. I've learned that 1/2 an onion adds as much flavor as a whole; dried herbs are a good substitute for fresh & they don't rot in the crisper (which Jerry Seinfeld says should be called a rotter!). Cleaning produce as soon as it's brought home is a good tip as well; just reach for the clean salad greens, veggie sticks. This is a topic close to my heart.
ReplyDeleteYes, indeed, Mona! If produce is cleaned and dried right away, it's less likely to turn quickly in the vegetable rotter... er... crisper in the fridge. I've started keeping celery, spring onions and lettuce in airtight containers in the fridge, since I never use it all up at once. So far, so good! --Elise
DeleteThanks Mona. Using what we have is huge. Using it all is even bigger. I love to "shop" the house first. I can usually can just about everything I need. Many things - I use the 1/2 method for - many things. cleaning produce is good advice as well.
DeleteMany good ideas here, Cheryl! Especially about the dates on goods, oh that has been an evil thing for so many people. Food doesn't turn into poison the day after that "date"!
ReplyDeleteI really need to make a proper list of what is in my long-term storage. I need to keep that list where I can see it... in the kitchen. Not today, as we are in the middle of that terrible coldness and my storage is in the uneated back bedroom! ;)
Keep a running list of what you need. Whenever I open something new (peanut butter, marmalade, butter, whatever) I check to be sure I have more in stock. If not, that goes on my list to buy.
Homemade soup is wonderful, but I like keeping a few canned soups on hand. If I'm sick or the power goes out, I need something truly easy to fix.
Stay warm, folks. This cold will pass... eventually.
MaryB
After recent stuff in my life, I'm keeping a small stock of canned soups in the pantry, too, MaryB. I like the idea of a running list. Gonna try that. Thanks! --Elise
DeleteMary - dates are a huge thing to me. I wish they would erase the word expired from language!!!!! I have always said that - like the stuff in the can has a brain and knows the date! Just crazy.
DeleteI have always had a running list on the frig - just figured everyone did that.
I always keep a few cans of soup too - just in case.
Stay warm.
One of the things about a pantry inventory list, it can help you determine how much you've used over a set period of time. Do your inventory every 3 or 6 months, and you'll be able to calculate how much you'll typically use in a year. And that can help with sales and purchses to stock-up on.
DeleteI have always contended that "expiration" dates on food was an idea thought up by lawyers. Food manufacturers are only willing to be liable for something for so long--if a customer uses a 10-year-old item, they can't sue them if the date on the package has passed. My dad worked in the milk industry for several decades. The date on fresh dairy items is called a "pull date." It is the date the retailer is supposed to stop selling the item. Dairy items should stay fresh for several days or more from this date. Unopened containers stay fresh longer than those that have been opened.
DeleteOops, that was me--Maxine aka mikemax
DeleteMaxine I think you are totally right. Stores and manufacturers just covering their butts. My late FIL told me once, that he worked around milk products at one point. He said they made a huge mistake (someone did) and got dirty water from cleaning floors in the milk - they did not destroy - they made chocolate milk from it. Chocolate covered any taste! Yep. So we eat things never knowing what happened on the front end of it - yet manufacturers cover themselves.
DeleteSeveral years ago I bought a package of those little condiment cups and lids from the party store for around $10 I think. I think the package was 200. I've only used half a package so far. I wash & reuse them until they can't be reused. I use them to freeze small portions. They hold about 2 tablespoons. Sometimes I intentionally portion out something I don't want to use up too fast (portion control!) Or I have a little left I know I can use later like a tablespoon of fresh lemon juice leftover from a recipe. I keep them in a designated spot in my kitchen fridge so they're handy.
ReplyDeleteRight now in the freezer I have little cups of hummus, red pepper relish(one each is just enough for my veggie sandwiches), pesto (just enough for my homemade pizza), guacamole,salsa (just enough to top a Mexican bowl).
I discovered that the baby food jars from my daughter's son freeze fine (I tested them & the glass seems thick on the ones I have). They hold about 1/3 cup. I freeze pasta (just enough for a side at lunch or I can always have 2 if needed) and other things that would make a nice side to a meal.
I love freezing small amounts because it often adds just what I need for a meal without costing me anything. I must admit I rarely freeze such small amounts for making soup though. If I have any thing leftover appropriate for soup (like vegetables, beans, rice) it usually gets used in whatever I make the next day or two or after a couple of days I just make soup with whatever is still in the fridge.
~margaret
Margaret, excellent tip on using the condiment cups with lids for bits and pieces. Our local Gordon Food Service store has two sizes. Need to get some. Good for portioning out snacks too.
DeleteThank you, Margaret!
DeleteMargaret I like the idea of the condiment cups. I have used ice trays that I don't use for ice any more and I many times put bits in them and freeze. Then I pop out and bag in my 'soup' bag.
DeleteReally good idea for leftovers - I like that. Sometimes just a little is all you need for a side.
I wanted to mention about the best by date. I too use items past that date. Packaged items like flour or crackers & cereal that smell bad I won't use but if it smells fine I still use. Smell fresh items so you know the difference. For example, flour doesn't really have much of a smell if it's ok.
ReplyDeleteCheck if cans are bulging at the lids. I recently opened a can that had not expired. The top didn't seem as flat as I thought it should be but I thought maybe it's just that brand's can since it wasn't expired. Nope. As soon as I started to open it with the can opener it squirted out. I'd never had that happen in all my years of cooking. So the other day I checked all my other stored cans and did throw out 2 expired cans whose lids seemed a little suspicious.
~margaret
Ditto dented cans. From experience.
DeleteSmell and taste anything that you may wonder about - You will know immediately. Generally you can tell by smell when something is rancid - that smell does not escape one! Of course bulging or rusting cans should go. Precautions are always very important - people should not just go by dates alone. Thanks
DeleteLots of good ideas! I think the most important one is that food doesn't automatically go rancid the next day after the sell by date. That being said, I do adhere to the sell by date on meats. The chickens get scraps from peeling veg. Some gals use those scraps to make broth. I'm sure the ladies will chime in with all kinds of good ideas.
ReplyDeleteSunshine again today!
I'm a stickler about meat, too, Donna. Food poising is no fun and I'm too susceptible to it. --Elise
DeleteSell by and use by are different dates - but I never let chicken sit in frig after that sell date - I freeze before.
DeleteI have gotten sick on canned goods before, but never meat. I keep an eye on it. Thanks
Love all your tips today, Cheryl!!!
ReplyDelete"Buy what you eat and eat what you buy" is SO important. Digital coupon items, clip coupon items, unadvertised sales can all seem like great deals, but if you're not going to eat it, you're tossing that money in the trash. Literally.
"Food never used to be dated." True story!! Big Sis worked at a grocery store when she was in high school back in the early 70s. As I recall, even the meat and dairy weren't dated? Someone correct me if I'm wrong about that. Mom just used her nose to judge if something was fresh. Far too much edible food is wasted now.
"You do NOT have to have MEAT at every meal!!!!!!!!" I must confess, Hubs doesn't want a dinner without meat of some kind, but a favorite of his is taco salad. It's the only thing he'll get 2nds or 3rds of. In our home, warm weather months require much less meat. I could go without pretty easily. I love soups, stews and (yes) salads that stretch a little meat into a filling meal, but I also love veggie dishes. A favorite is veggie-packed pasta sauce, or "gravy" for Italians. Add a bunch of summer squash, tomatoes, etc. and (for me) it's a very filling meal. You can dice hard boiled eggs and throw that in for protein. Or cooked lentils. My get-around is to cook lentils with browned ground beef and seasonings, using that in a sauce. Hubs will eat it and it doubles the meat.
"Always watch sales around different holidays" YES!!!! 2023 disappointed me in our area on that score, *however* holiday meats are always marked down once the holiday has passed. As discussed yesterday, you just can't buy ANY lunchmeat for the per pound price of sales/markdowns on chicken, turkey, ham, beef, etc. And any roasts that are bone in gives you free broth!
Saved the best (to me) for last... "CLEAN as you go when cooking!" We've lived in a number of old houses. One was more than 140 yrs. old when we lived in it. Meaning NO electric dishwasher. All my sons lives they've watched me clean as I go while cooking. They do it now, too. So did Hubs when he was cooking during my post-op. It saves so much time at the end of a meal. Thanks so much, Cheryl!
--Elise
No, nothing back in the day had dates. Good old common sense was used - the nose and a small taste - would tell the tale. I have added lentils to soups and taco and such to stretch meat or not use at all.
DeleteI have a very small house and a tiny kitchen and have cooked for over 40. I cleaned as I went - and the final clean-up was a cinch.
Mom taught to clean as I go - just a normal thing here.
Elise, dairy has been pull-dated (see my earlier comment) since at least the 1960s and maybe before.
DeleteGreat post! My husband likes meat at every dinner, too---but sometimes I can get away with a veggie soup if I serve grilled cheese with it :)
ReplyDeleteSadly, our ground pork, chicken, and turkey are higher priced than ground beef. I buy most ground beef at Fresh Market which has fresh ground chuck for 3.99/pound on Tuesdays. (used to be 2.99)
I have 2 bags of dried lentils, so thought I might start experimenting with adding those to ground beef to stretch. Should be interesting to see if we can tell the difference. Not sure how to cook them. Do you pre-cook, or add dried to raw meat when browning? I am 76 years old and have never cooked with lentils! (I bought the lentils when I was stocking up around pandemic time.)
Thanks for this great series. I am sure you or your readers will have "lentil suggestions" :) xo
Lejmom, I started doing this 15+ years ago. My husband and (then teenaged) sons couldn't really tell the difference. Here's how I did it:
DeleteBrown 1 or more lbs. of ground beef and strain fat. I browned the meat in a skillet and used a slotted spoon to transfer the browned meat into a pot. Generally it was a 3 lb. package of beef (I knew when the butcher marked the GB down and bought that morning!). Add seasonings and stir. I often used Montreal Steak seasoning. Maybe some dried herbs.
For each lb. of browned meat, I'd measure 1 cup of dried lentils and set that aside. Then I'd use a double amount of water, pouring it into the pot and bringing it to a full boil. Stir in dried lentils, bring back to a boil, turn down the heat, cover and simmer until lentils are tender, stirring occasionally. Most liquid will be cooked down. Turn off the heat, cover and let this cool. Once cooled, there should be no liquid left.
Divide into meals sized portions, bag up and freeze until ready to use. I never added any other seasoning or herbs, because I might want to use it in spaghetti sauce, or maybe for tacos, burritos, enchiladas or Sloppy Joes. Before cooking that, I'd thaw a pack of the beef/lentils in the fridge and add whatever seasonings needed for the meal planned.
You can use beef broth instead of water to cook the lentils and beef together, but I found with the Montreal Steak seasoning and browned beef, it wasn't necessary. It's fun to play around with! :-)
--Elise
P.S. Plan on about 30 minutes for the lentils to cook to tender.
DeleteFor meatloaf, meatballs or burgers, you can use lentils that were cooked in beef broth, too. Mash about a cup with a fork and add it to the meat with your breadcrumbs, egg, etc. That was less popular in my household, but it works.
DeleteSorry your other ground meats cost more. It is a lot cheaper here as beef is the most expensive. I really stock up on ground beef when it goes on sale. I can find pork or turkey (ground) just about every week if desired for less than 2.50/lb. Usually less than $2.
DeleteI see Elise answered your question on lentils.
I use them quite often and add them and extra water and cook - they absorb whatever flavors they are with (kind of like zucchini).
Oops... forgot my own tip... learn to be your own butcher! The shrink wrapped boneless pork loins (or 1/2 loins) are always a better price per lb. than chops or boneless country "ribs". Very easy to cut one up yourself. This is an especially good savings when you're cooking for one or two, as the small pkgs. of chops/ribs cost even more per lb. than value packs and you can freeze them according to your meal sized needs. I do this with all sorts of roasts: beef roast can become steaks, strips or cubes (for stew). Or I'll cut a larger boneless beef roast in half or into 3rds for smaller meals. Whole chickens can be cut up, too, if you know how. Lots of You Tube videos are available to learn!
ReplyDeleteLike lejmom, our ground beef prices are usually always cheaper than ground chicken, turkey or pork. It might be a regional thing, but our beef prices (in general) are lower than pork. Chicken prices were sky high last year here, too. They've come down now. For now.
--Elise
Yes cutting up your own meats makes a lot of sense. I always buy a 'whole' roast or whatever and cut it into sections to freeze. Thanks.
DeleteMust be regional - gr. poultry and pork a lot cheaper than beef here.
I always cut and freeze my own meat in meal-size packages. I buy ALL of my meat as loss leaders (last week it was top sirloin for $3.99 lb.) and freeze it. Do I like doing this? No! But I sure do like a steak when it's $3.99! When you see marked down meat, do the math. I've seen the same top sirloin steak marked down 50% from $14.99 lb.--that's $7.50 lb! And be careful of B1G1F deals--check the per-pound price first. Some stores first mark up the meat so they can mark it down.
DeleteIf there are some beginners here, the loss leaders usually have the biggest type in the ads and sometimes are printed in red. Many of the "digital deals" are loss leaders, but you can't take depend on that 100%. The loss leaders this week where I live are spiral cut ham for .99 lb. (I don't need a ham, won't be buying) and Tillamook cheese, $6.97 for 2 lbs. as a digital deal, which I WILL be buying).
Another thing, if you ring the buzzer at the meat counter, the meatcutter will usually provide certain services for FREE. I have never been asked to pay extra to have steak tenderized for cube steak (I had half of the top sirloin made into cube steak) or cut a whole chicken in half, among other things.
--Maxine, aka mikemax
Just a head's up - I read an article recently that durum wheat that is used to make pasta will be going up in price due to drought last year. Buy pasta now to avoid the higher prices in the stores.
ReplyDeleteI agree with Lejmom - our pork/chicken/turkey prices are higher than ground beef. That makes sense because my province and the next one over have lots of beef cattle.
My son and I aren't big meet eaters at all - I use a single chicken breast or pork chop to make fried rice and we're both satisfied. He does like pasta, especially mac & cheese.
I like to use leftover grilled chicken for wraps or to in this weather, to make chicken and rice soup. The other night I realized I had a bag of egg noodles in the pantry that I bought some time ago and made a simple beef stroganoff (really more of a homemade hamburger helper) with ground beef, cream of celery soup and sour cream. I added onions, garlic powder, paprika, and Worcestershire sauce. My son liked it enough to eat leftovers the next night. That's saying something. :)
Thank you for the heads' up, Maebeme! Pasta keeps just about forever in the pantry if stored in an airtight bin or something to keep any bugs out. --Elise
DeleteI must be lucky with cheaper poultry prices and pork prices than beef.
DeleteThanks for the heads up. There is always something "going into shortage" it seems. I have also heard sugar will be rising in coming months due to cane crops and weather.
Like you I can use a part of a chicken breast and have plenty.
Your stroganoff sounds tasty - yay, that he ate leftovers!
I have a page from a magazine I saved from years ago that was written by a butcher explaining how some of the cheaper cuts of beef will often contain part of a more expensive cut of meat if you know what to look for. It had pictures and I found it helpful since I didn't really know the different cuts of meat without a label. I'd find a slab of less expensive beef thinking it would make a nice pot roast or something that need longer cooking. I'd look closely and see that a part of it was actually some other cut that is sold as steak. I'd cut that off and save it for my husband who enjoys steak. I suppose you could find that info online now but if you already know the cuts of meat you could do it without pictures.
ReplyDelete~margaret
We must've read the same article, Margaret! I do that with sirloin roasts all the time when they go on sale, because sirloin steaks are expensive and Hubs loves him a steak. :-)
Delete--Elise
Yes, nice to get a good steak off another piece of meat that is going to be used for something else. Thanks. I think my older cookbook has a great chart showing the same thing. I have always gotten creative with big pieces of meat!
DeleteOT... dental work this afternoon. I'm chatty because I'm nervous.
ReplyDelete[blush] --Elise
good luck
DeletePraying for you, Elise. Today has been a heck of a day with my mom. Pray for me too. Details below. Praying for you! ~Amelia
DeleteI've been praying, Amelia, and will continue to. I'll update about the dentist in today's (Thursday) blog. Sigh. --Elise
DeleteExcellent, excellent advice as usual, Cheryl. We do several of these things in our home too. Crockpots and pressure cookers are our friends when it comes to tenderizing those inexpensive cuts of meat to make them more palatable. And I always clean while I am cooking as it makes the whole process so much more pleasant.
ReplyDeleteThanks. I love crockpots! I have yet to do a pressure cookers - that was G's job! It sure does make things more enjoyable when the kitchen stays clean. I like things tidy!
DeleteY'all have about covered it. I latched on to TGGs Pantry Principle and have stuck with it. That means I pretty much just shop to restock the same ingredients. The only real variance is a seasonal food. Aldi had Sour Cherry jam in December and I jumped on that. But mostly it's the same...pb, oatmeal, etc.
ReplyDeleteI also keep a broth box in the freezer. Limp veggies, etc. go in the crockpot with a chicken carcass to make a good stock.
We ate about 6 cans of expired canned veggies over Christmas. 2-3 years out. We lived. Tada! I did the sniff test. Nothing odd sniffed.
I learned so much from The Tightwad Gazette. I use so much of it every day. I need to start my yearly re=reading here soon.
DeleteIf you like basics - then that is what you should keep - it enables so many variety of meals to be made. Throw in a special thing here and there and boom, yummy meals.
I eat "expired" (best by) all the time. You can tell if the can is dented, bulging, rusted, spews when opened, or stinks!
It is such a gimmick to get people to spend their money!
I'm definitely a fan of "buy what you'll eat, and eat what you buy". As a second part to that, "cook what you'll eat, and eat what you cook." I'm not a person who can eat the same thing day after day after day. Two meals, and I'm done. So, as a household of one, I've taught myself a couple of tricks. First, menu plan, menu plan, and menu plan. I typically plan on Sunday morning over coffee, and I note any appointments, meetings, or other obligations that may interfere with menu choices. Then I'll shop for essentials for my plan (after checking the freezer and pantry, first). I've also taught myself to cut recipes in half, to typically make 2 servings -- one for dinner and the other for lunch the next day or to repurpose for lunch or dinner. And, my menu plan works leftovers into my lunches and other meals, so there's little/no waste. Last night's leftover meatloaf becomes today's sloppy joes or perhaps tonite's meat sauce over spaghetti. It's all in the menu plan. I also use two approaches when shopping for meat, especially. For meats I use often (i.e. chicken breasts or ground beef), I'll buy the family pack and, once home, vacuum seal the meat in 1/2# portions (pressed flat) or a single chicken breast for the freezer. These are the most common quantities I'll use in a 1/2 recipe. For meats I don't use a lot of (i.e. bulk Italian sausage), I'll go to the butcher's case and ask for 1/4# or 1/2#, or for a single piece of whatever meat I'm purchasing. If making a full recipe for some event, just thaw 2 packages instead of one. I shop the same for deli items -- 1/4# of sliced turkey, 1/4# honey ham, 1 single serving / scoop of that deli salad (to try, and if I like it, I'll look online for a copycat recipe). There's no rule that you HAVE to purchase in 1# or other standard increments. Buy the quantity you'll use in your cooking, and then use it. Hope this helps someone, especially if you're recently widowed or an empty nester that is learning to adjust how you once cooked for a larger family.
ReplyDeleteThank you for this, Lori. One of my bigger goals this year is to learn to cook smaller, which starts with planning smaller. I'm taking notes from your tips. --Elise
DeleteLori - thanks. I use much smaller portions of meat as well. I always package ground meat in 1/2 lb. packages. I will not pay deli prices - so that isn't a problem for me.
DeleteI have tried to plan at the first of the week and I just can't get into it. Now I do have a plan on how to use the leftovers - either eat or make into something new.
I don't always go to the store - like this week - not going. I have plenty, even fresh foods. I do cook smaller quantities being alone now - but still have a hard time with some things. In those instances, I freeze in containers for future meals.
I love my vacuum sealer. Everything just seems to last longer. I have also been saving the bits and bobs of veggies after our meal in a container in the freezer. Those get added to soups or stews. Boy they add up fast as well.
ReplyDeleteGod bless.
it is a great invention! It sure keeps things longer and fresher. They sure do make some of the best soups!
DeleteI highly recommend the Zwilling vacuum sealer. The bags can be washed and reused. It's fun to use, too!
DeleteOh, yeah, that's me again.--Maxine, aka mikemax
DeleteOne of the things I like to do is keep a well stocked supply of herbs and spices. I only buy the ones I don't grow myself. With the price hikes in things like poultry seasoning, Italian seasoning, salad dressing , etc. it's so simple and easy to make your own mixtures. I have to use gluten free herbs and spices so the cost savings to diy is great for me. Recipes for almost any of these mixtures can be found on line. Currently from my supply I've mixed up poultry seasoning, Italian herb seasoning, nightshade free taco and fajita seasoniing, gram masala, and more. I also mix up dry onion soup mix, ranch dressing mix, Good Seasons clone italian mix. We like hot honey as a condiment. The price for a small bottle is outrageous. The other day on spendingwithpennies.com she had her recipe for it. I had the honey and the siraacha and voila -- hot honey. For anyone who has trouble with corn I've found a substitute for corn starch which is sweet potato starch. I used it the other night to thick the sauce in some stir fry I was making and it was just perfect. I got it from Amazon. Cookie
ReplyDeleteHerbs and spices are great to have on hand. They can sure season up a bland meal or piece of meat. I love that we can change up say a chicken just with different seasonings.
DeleteI do a lot of mixes too. I will do a post soon on some of those as well. You can adjust them just for your liking and dietary needs. That is what is so cool about homemade!
Thanks
Cookie- I love making my own spice/herb mixes. It's like getting it for free because I buy spices in bulk so I usually have what I need. I made Chinese 5 spice powder the other day. Oh boy it elevated my Asian dish. Smells so good.
DeleteMy neighbor buys those little jars of cinnamon sugar. I saw it on her spice shelf. It's so easy to mix it up for myself. I keep a jar to sprinkle on baked goods. I can't imagine buying that. But I'm guessing she can't imagine buying in bulk like I do.
I keep my bulk spices in a cool spot and they have lasted years. I refill my spice jars as needed. So much nicer than having to shell out several dollars the next time I shop. And I rarely run out in the middle of a recipe as I buy in bulk and when the bag gets low I buy again so there's always a back up. A spice shop owner told us at one of her presentations that there's no real expiration on spices. (Over time some may lose their flavor.)
~margaret
Margaret I also buy those things I don't grow in bulk. Yes, it is like getting something for free and oh it taste so much better than off-the-shelf mixes. I can't imagine buying the cinnamon and sugar mix either. Thanks for the tip on the Chinese 5 spice powder. I will have to whip some up. We love Asian food. I made lo mein Monday night and made enough to freeze for when I don't feel like cooking. I also keep Vietnamese rice paper and often make dumplings with it and leftover stir fry. Just a different take on leftovers. We like to use them to make summer rolls in the hot weather. Cookie
DeleteYou gals really are smart making up all your spice mixes. Oh my, cinnamon/sugar so easy to make!
DeleteI am getting hungry again! I just love lo mein. I make it every now and then.
Somewhere along the line I came across a small jar shaped like a teddybear head for cinnamon sugar. :) Always kept some on hand for the kids as a treat, and should keep some on hand now in case of unexpected company - hot buttered cinnamon toast is a friendly homey thing. :)
DeleteMaryB
I watched a few of those dollar tree meals, and all I could think of was preservatives. However if you were starving...
ReplyDeleteYeah, I have too. My thoughts exactly. I want people to know that they can eat good and decent meals without resorting to that.
DeleteNot much to contribute as you ladies have covered all the bases. Since I shop once a month, I need to keep a good inventory of basics. Like margaret I have a spice tin ( an old breadbox) where the bulk packages live as well as the herbs which I have dried. If spices get old, just use more. Never a need to discard.
ReplyDeleteI shop at a wholesale store for things like 5 kilo of whole flax seed (which I grind and add to porridge and bread). I think I paid $11. for that. I also buy gallon jugs of molasses, vanilla, soya sauce. 5 kilo of corn starch...bought that before the price went crazy a couple years ago. Had about 15 kilo of rolled oats which has seen me through the last couple years of ridiculous prices and now I see that those prices are dropping back to where they were. I think that if we refuse to pay a high price for commodities, they will come back to a reasonable price. Loblaws in Canada will just put outrageous prices on things and then drop them again a week or so later. If you have a price book or a price brain like I do, you'll know when something is worth buying or passing up.
Ability to substitute and wing it when cooking and baking will result in good money saving and opportunity to use up leftover bits.
Tonight husband gets a hamburger and I get a bean burger (which for some reason I prefer to meat). All dressed on a bun, tastes pretty much the same.
It's not about money any more; it's the game for me. I guess I am easily amused. ha ha.
Thanks for taking the time to do these posts, Cheryl. A big help for many and an awesome way to share knowledge.
Rita we are much the same in our household. My partner and youngest son are meat eaters but my youngest daughter and I often have a vegetarian version of the same meal. As you mention, burgers are easiest but a lot of meals can be done. Because we aren’t strictly vegetarian, if I’m doing a bake type meal, I’ll have a meat end and a vegetarian end of the same dish.
DeleteI hope there will be a cleaning post along these lines Cheryl.
I need some tips on how to use 1000 dishwasher tablets when you don’t have a dishwasher.
My partner came home with a water damaged box last week because it was a bargain!!!!!! Sigh.
Stay safe everyone, Louise
Thanks you guys. I appreciate people caring about these things and helping. YES there will be a cleaning one at some point in near future.
DeleteRita, I kind of look at it as a game anymore too. I can buy what I want - I just don't want much. It is fun changing out ingredients and playing with food. I have had a gallon of Aminos (tastes like soy sauce), that I have been using for ages! Some things last for ages.
I look forward to everyone's contributions.
Louise - my first thought was toilet bowl cleaner! Have to think on that one.
I thought of using them as toilet bombs, as well.
DeleteHi Cheryl, very good reminders and suggestions. : )
ReplyDeleteI'm a vegetarian, so yes, I agree, meat is not needed every day. : ) I just made a big pot of Vegan Italian Tuscana Soup. I used lentils instead of Italian sausage or what used to be my Vegan Italian sausage. I use Almond milk to make it creamy, spinach and all kinds of seasonings with pasta in it at the end, served on the side. It turned out very well and I have plenty for tonight too, I'l switch it up a little with brown rice this time.
Please pray for me, my mom took a fall this morning, our daughter has been helping me, she helps part time which has been a blessing. Long story but it's crazy. My mom is not thinking correctly, thinking my husband was there, all kinds of things. The emts felt she was fine, no broken bones so didn't feel she needed to be taken in. We will have to monitor mentally, she's not strong physically at all at this point.
I do not do well with these kind of things. I'm just over here, processing and typing and asking for prayers....
Thanks ahead of time, ~Amelia
Your soup sounds very tasty.
DeleteI am so sorry to hear your mom fell. You guys do have your hands full. Hon, it may be time to think of alternative housing for her. I know no one ever wants to think about those things - but there comes a time.
I pray for her and you that all works out well.
Take care.
Prayers for you and your mom, Amelia. Very unsettling time for you. Glad she was not hurt.
DeleteMaryB
Amelia, I'm so glad your mom wasn't hurt. I'm praying for her, you, and your family.
Delete--Frances
Cheryl, thank you so much for your care, yes, we are all praying about a solution, it's all pretty awful, we are all processing and praying, and will monitor progress and so forth watching how she's doing tomorrow. Our daughter was stunned that the paramedics didn't want to bring her in. They suggested a caretaker and an emergency button. But I am definitely pondering all options. Poor thing didn't look good this evening, she looked like her dad, my Italian grandpa when he was older and very weak, the way she placed her mouth etc. It's shocking. I'm going to try to get to bed earlier, even if that means crashing on the couch first. Our daughter who lives at home is sick with a horrible cold so that's the icing on the cake. Thank you Cheryl, I appreciate your advice. ~Amelia
DeleteMaryB, Yes, it is soooooo unsettling, I just don't know what to think anymore. It seems it's been one thing after another, a very strange time for me. Thank you so much for your prayers, I covet them. ~Amelia
DeleteFrances, thank you so very much, we sure need those prayers, boy do we. I thought of you today. God be with us all. I appreciate your prayers very much. ~Amelia
DeletePraying for you. your mom and your family, Amelia! --Elise
DeleteOn dented cans, I think it also depends on where the dent is, the seam etc. I don't know, but yes, best buy is just that, best buy, not expired but I agree, if something's dented especially on the seam, it needs to get used soon. Lot's of articles on that. : )
ReplyDeleteYes mam, thanks. I agree totally.
DeleteEveryone should know this by now, but if you don't, stop buying water in plastic bottles! Besides being ridiculously expensive, they are horrible for the environment. (Only a relative few ever get recycled). Buy a water bottle instead and fill it from your own tap. If your water tastes bad, buy a water filter. Thrift stores are FULL of water bottles and filters!
ReplyDeleteI agree. I do keep water in some old bottles (milk jugs) for flushing. I just keep recycling them until they break down and then they go to recycle. I have rain barrels in the summer as well for various things. I used to filter my faucet water - now I just use it from the faucet. No problem. Thanks
DeleteThank you Elise for the lentils recipe...I will try it!
ReplyDeleteAnd I have enjoyed reading all the comments from the rest of you. Some great ideas!
Amelia- prayers for your mom.
ReplyDeleteTwo years ago my mom fell in her home and she laid on the floor for 9 hours until I went by to see her. She couldn't reach the phone. Even though she said she was fine & that she tripped over something I had to call 9 1 1 because I couldn't lift her. The paramedics checked her out and nothing seemed amiss but I still had them take her to the hospital.
Because of her slight dementia I wasn't totally confident that she just tripped over something. So they checked her out thoroughly (making sure she hadn't had a stroke,etc.). They discovered through bloodwork that she was out of range on some things (which caused her to hallucinate and become belligerent for several days at the hospital--it was awful). And it took a 2nd test to find she also had a UTI (common cause of falls).They got that fixed and the other things and a week later on the day they were going to discharged her she had a heart attack.
My long winded way of saying I believe the fall was because her body wasn't right. Not my place to tell you what to do but maybe check in with her doctor about the fall?
~margaret
I was forced to a hospital for a mental evaluation. I had a uti. That happens when older people have uti.
DeleteMargaret that is a good point to make. My mom had UTI's a lot as she got older and falling happened too. She wouldn't remember things and had hallucinations as well. She didn't have dementia in any way. Those things can really affect our seniors.
DeleteThank you, Margaret, that is very interesting. The paramedics said her vitals were good, but from the sounds of it there could be problems. You have given some food for thought, I will sure watch out for those very important things you mentioned, I'll pass on your experience to our daughters as well. Thanks again for taking the time to share your experience, I will definitely consider what you have written.. ~Amelia
ReplyDeleteI like meat. I want meat. I need meat. I am allergic to mammal products. We eat a lot of chicken, my favorite meat.
ReplyDeleteSmell or taste is not always a good indicator of spoilage. Bad smell is bad food...lol.
Dents on can lids or seam cause me to throw out. EVERY time.
Tommy and I have used a chicken breast for two meals, so not big meat eaters. Then, another time, we will eat much more.
Also, I try to cook lots at once. Neither of us is worried about eating something four days or more in a row. He sees how I cook and approves of big cooking!
One day, I was making soup. I told him to get leftover carrots, cabbage, all raw stuff, an onion, and last of celery. Afterwards, he said it was amazing how I emptied the refrigerator of lots of food...lol. He has been single for 70 years, so never saw this. His mother left when he was ten and they all went out to dinner every night of the week because his father worked long hours.
He scrounges in the refrigerator and gets vegetables I have cleaned and cut for him, last of bag of salad and a wrap or bread, and fixes his own lunch. He is not demanding, but he is grateful so much is here ready to eat.
For dinner, if I am ill or not wanting to eat, he goes in and finds what we had the night before or another day and eats!
Everything is dated top and bottom. He keeps it all in order since standing for long is excruciating to me. He even collects ingredients for whatever I am cooking. He remembers what I use for slaw and brings it all the me to mix in my lap on a baking sheet.
He is not stupid, just very ignorant about cooking. He is learning. He goes to the freezer and finds the meat i need. When we have hired someone to help empty and organize the freezer, it will be easier for both of us. It is all labeled, just dumped in there.
We keep current year's food in one shelf or box, so we know by the date what we need to eat first.
I have it all worked out to eat well, eat food before it needs to be tossed. I love the 'rotter' designation for the crisper.
Just goes to show you are never too old to learn new things. I am glad he helps out and is learning. He went a long time not being around cooking at home.
DeleteGood you can cook ahead and that neither of you get tired of eating the same things. I like chicken, but truly couldn't eat it every day. So that is great for you both.
Linda, do you have an upright freezer? I designate the top shelf for a turkey, ham, chicken and a bag of shrimp, one shelf for beef, one shelf for pork (excluding ham but including bacon) and one shelf for miscellaneous, such as frozen pies, veggies, bread, etc. The door shelves are for butter, more veggies, frozen jam, etc. When I find myself stuffing things into little holes where they don't belong, I make time--right then or later--to rearrange the shelf where they belong.
ReplyDeleteYou are a brave soul for marrying a 70-year-old bachelor! My husband is 79 but I've had him around since he was 23! I still don't have him trained, LOL.
--Maxine aka mikemax
mikemax,
DeleteI have an upright freezer. I started just putting things in, saying I could remember where things were. Well, you know I cannot. I have been ill a lot, so just continued. Neither of us can unload it to sort it. So, we have been looking for someone. $350 is not in the budget for someone who insists she can help get freezer emptied and clean the whole house in one day. everything is labeled, though.
He is a fast learner but stubborn and often gets things wrong, thinking it is what I said or want. I have to sit in my recliner to mix things. I go to the sink only to handle meat and put it in a cooking bag.