For the month of April, I have $155.23 for groceries. I'll continue to work extra hard at controlling my spending.
April 1. Eggs, lots of eggs. A comment was left anonymously on one of my posts that eggs were on sale for 99 cents/dozen at Target. One daughter was needing mascara, and I buy ELF cosmetics for some items (a deal -- $1 for mascara, and $1 for under-eye concealer for myself). So, off to Target (and Kohl's next door to use my $10 off coupon for new socks for daughters, another real deal, 6 pairs of Gold Toe socks regularly $14, on sale for $12, used my $10 off coupon and spent $2.19 including tax, that's less than 40 cents/ pair).
Okay back to groceries, I bought 17 dozen eggs, to go with my 3 dozen eggs from last week. I now have 20 dozen eggs in the house! I'll start the freezing process later today. I plan on freezing at least 8 dozen. Total spent on eggs, $16.83
April 1. Walgreen's to use my coupon for cream cheese (99cents -- 8-oz, limit 3), also buy 1 bag of jelly beans for 67 cents. spent $3.64
April 2. Walgreen's for cream cheese, 99 cents each, limit 3 with coupon. Bought 3. Also found 7 packages of marked down ham luncheon meat to add to the freezer, at 99 cents for 9-oz packages. Total spent $9.90
April 3. Once more by Walgreen's. Buy 3 packages cream cheese, 99 cents each, 2 dozen eggs, 99 cents each, and 3 more bags of jelly beans (to use later in the year), 3/$2. spent $6.95
April 3. Country Farms produce stand. 1 10-lb bag of small oranges (great size for lunches), $3.99 (40cents/lb), 1 bag of marked down bell peppers (2 green, 3 yellow) for $1.29, 1 bundle of celery (about 2 lbs, 89 cents), 5 red delicious apples (50 cents/lb), 3 small avocados, 25 cents each, and just over a lb of asparagus at $1.99/lb. Most of what I bought fell under the 50 cents/lb price limit I've got going right now, with exception to the asparagus (for a holiday meal), and the avocados and peppers, I'm not sure, as they're usually sold per piece, anyway, but got good deals, nonetheless. Spent $10.24
April 3. Cash & Carry wholesaler, for 50-lbs white flour ($13.38), 50-lbs granulated sugar ($21.37), 29 oz cans of coffee ($5.98) and decaf ($7.95), 1-gallon jar of mayonnaise ($4.95), will be decanted a pint at a time, 5-lb bag of shredded cheddar-jack cheese (this was mostly cheddar, by looking at the bag, will be good for mac and cheese and cheese sauces -- $9.98), and 5-lb bag of carrots ($2.09). Spent $65.70
Spent to date -- $113.26
We are well-stocked right now. The only items that I'm REALLY wanting to buy are dried lentils and/or dried pinto beans. I'm going to have to resist spending, unless I find fabulous deals.
April 5. Stopped by Albertson's to buy a container of vanilla bean ice cream for Easter dinner (because what would pie be without a scoop of ice cream on top?!) spent $3.49. Month-to-date spent
$116.75
April 9. Cash & Carry wholesaler for 50-lbs whole wheat flour ($12.99), 5-lb bag shredded cheddar ($9.98) and 50-lb bag of potatoes (grade #2, $5.95). Spent $28.92 for a total of $145.67
April 9. Fred Meyer, found 1% milk on markdown for $1.49/gallon (bought 4, enough to get through the month), also 24 oz containers of cottage cheese for 99 cents (bought 3). I can use the cottage cheese in the filling for lasagna. I use about 16 oz per pan of lasagna, so each pan will cost 66 cents for the cottage cheese part of the lasagna. Enough cottage cheese for 4 pans of lasagna. What I don't use in the next few weeks will freeze for future cooking. Spent $8.93, for a month to date total of $154.60.
So, it's April 13, and I'm checking in here. I'm down to enough soy milk for one more cup of tea. I like milk in some flavors of tea but not all, and never in coffee. So, I'm drinking the fruitier flavors of tea this week, as I take these black with a bit of sugar. Sometimes, I use a plain dollar store tea bag with a spoonful of cherry preserves or a tablespoon or two of red currant drink syrup. Either one makes a good cup of tea for me. Otherwise, we're doing okay for the week without going grocery shopping. I still have greens in the garden, a 3-lb block of frozen spinach, some cabbage, carrots, onions, shallots, potatoes, oranges and an avocado. Plus the canned veggies (pumpkin, and various tomato products), and lots of frozen fruits from last summer. I'll need produce next week, which will put me over our limit. But not by a whole lot.
There's nothing on sale this week that I can't live without. That's a good feeling. I should be able to get this budget back in line by the end of next month. No holiday meal to plan for. No major sales expected. And we're fairly well stocked with the basics.
April 14. Dollar Tree. buy 1 quart of soy milk. spent $1
April 14. Fred Meyer, find 16 oz boxes of whole, small mushrooms, marked down to $1.89 each. I buy 2. Spend $3.78.
April 19, find 1 gallon skim milk marked down to $1.50. spent $1.50
Total spent for the month, $160.88
April 23. My step-mom is visiting and I wanted to make lasagna for one night. I'd actually thought about making the pasta by hand. I've made fettuccine on many occasions, so thought lasagna would be pretty simple. But I just ran out of time. So Dollar Tree for 1 box of lasagna noodles, spent $1. Will have to make homemade lasagna another time.
Total spent for the month, $161.88
April 24. Cash & Carry has some spices on sale through the weekend. I don't want to miss the opportunity to pick these up. Large canister ground mustard powder ($2.37), Large canister chili powder ($3.25), large canister cinnamon sticks ($1.88), large canister whole cloves ($4.12), large canister ground cumin ($3.46). spent $15.08
April 30. Cinco de Mayo sales on spices at Cash and Carry, cellophane bags of dried peppers (99 cents), ground paprika ($2.78), and garlic granules ($2.48). Spent $6.25
Done for the month of April. Total spent for the month -- $183.21, over my allotted amount by $27.98. That amount will be deducted from May's grocery budget, giving me $147.02 for May.
Tuesday, May 5, 2015
Friday, May 1, 2015
Cinco de Mayo: saving money by buying spices in ethnic markets or sections of your grocery store
We all know about shopping the bulk spice department of local markets, right? You can buy your spices for a fraction of the price of those small vials in the baking section of your local supermarket, if you scoop out what you need from bulk containers. You can also buy large canisters from warehouse clubs and restaurant supplies. These are a tremendous deal, as well.
I have another favorite place to buy some of my spices. And this is very time applicable, right now, with Cinco de Mayo just around the corner.
When we're driving around our own towns, we often don't notice the variety of ethnic markets lining the sides of highways and major streets. But take a look. You don't need to live in an "ethnic" section of town to have ethnic markets nearby. In our area, we have Hispanic and Korean markets. These stores are much smaller than traditional grocery stores, so often just go unnoticed.
But also, your own grocery store has a section with foods and ingredients from other cuisines. In the Hispanic section, you'll often find these pouches of certain spices. Dried peppers, cayenne pepper, garlic granules, cumin, oregano, cinnamon, etc.
Can I tell you a little secret? One of these brands, El Guapo, is owned by McCormick. That's right, McCormick & Co stands behind the El Guapo brand.
El Guapo has an extensive line of individual herbs and spices as well as spice blends, from spearmint leaves, oregano, cumin and cinnamon sticks to curry powder, chili powder, and Menudo spice mix (Menudo is a soup, but this mix is also excellent for making carne asada). All of these are sold in cellophane pouches, for a dollar or two cheaper per pound, than even the warehouse store 10 to 16 ounce canisters (which are a great deal in themselves).
When I've thought the pouches looked too big to use in about a year, I simply repackaged some, to store in the freezer. I've found that herbs and spices don't often go "bad" in a year or two, as much as they lose their potency. I buy spices in 16-oz containers and bags from our wholesaler. I repackage 2/3 for the freezer, and pour the other 1/3 into a canister for the kitchen. My spices have kept their potency for a few years at a time, this way.
But local Hispanic markets, your grocery store and Amazon also carry El Guapo (and other ethnic brands) in smaller household sizes that you may be accustomed to, like just a couple of ounces per item.
What do I buy in El Guapo packets? Well, this week, Cash & Carry has their selection of El Guapo on sale, for Cinco de Mayo. Yesterday, I picked up paprika, garlic granules and dried peppers (my enchilada sauce recipe starts with dried peppers). My price for these items, on sale, was about half the price of the commercial-size canisters of the same ingredients, also sold at Cash & Carry.
Anyway, if you happen to be in the area of an Hispanic market, stop in and take a look at their spice offerings. Or, when at your local grocery store, wander down the ethnic cuisine aisle, and see what herbs and spices they carry in cellophane pouches. (Know your price per pound on various herbs and spices, and compare.)
Especially this weekend, with Cinco de Mayo on Tuesday, this is a good time to check your local grocery store (could be running a sale on Mexi ingredients).
_______________________________________________________________
I have another favorite place to buy some of my spices. And this is very time applicable, right now, with Cinco de Mayo just around the corner.
Cellophane pouches of herbs and spices are about $1 or $2 cheaper than even the large-size, (10-14 ounce) commercial canisters sold at warehouse clubs.
Some of my favorite spices are available, sold in pouches, not containers, in the Hispanic section of stores (wholesalers as well as grocery stores), AND in local Hispanic markets, AND online at sites like Amazon.com.When we're driving around our own towns, we often don't notice the variety of ethnic markets lining the sides of highways and major streets. But take a look. You don't need to live in an "ethnic" section of town to have ethnic markets nearby. In our area, we have Hispanic and Korean markets. These stores are much smaller than traditional grocery stores, so often just go unnoticed.
But also, your own grocery store has a section with foods and ingredients from other cuisines. In the Hispanic section, you'll often find these pouches of certain spices. Dried peppers, cayenne pepper, garlic granules, cumin, oregano, cinnamon, etc.
Can I tell you a little secret? One of these brands, El Guapo, is owned by McCormick. That's right, McCormick & Co stands behind the El Guapo brand.
El Guapo has an extensive line of individual herbs and spices as well as spice blends, from spearmint leaves, oregano, cumin and cinnamon sticks to curry powder, chili powder, and Menudo spice mix (Menudo is a soup, but this mix is also excellent for making carne asada). All of these are sold in cellophane pouches, for a dollar or two cheaper per pound, than even the warehouse store 10 to 16 ounce canisters (which are a great deal in themselves).
Storing these spices at home for maximum freshness
You need your own canister, once you get these home. But a canning jar works, so does an olive jar (those tall slim jars). In a pinch, I've transferred contents to freezer bags.When I've thought the pouches looked too big to use in about a year, I simply repackaged some, to store in the freezer. I've found that herbs and spices don't often go "bad" in a year or two, as much as they lose their potency. I buy spices in 16-oz containers and bags from our wholesaler. I repackage 2/3 for the freezer, and pour the other 1/3 into a canister for the kitchen. My spices have kept their potency for a few years at a time, this way.
But local Hispanic markets, your grocery store and Amazon also carry El Guapo (and other ethnic brands) in smaller household sizes that you may be accustomed to, like just a couple of ounces per item.
What do I buy in El Guapo packets? Well, this week, Cash & Carry has their selection of El Guapo on sale, for Cinco de Mayo. Yesterday, I picked up paprika, garlic granules and dried peppers (my enchilada sauce recipe starts with dried peppers). My price for these items, on sale, was about half the price of the commercial-size canisters of the same ingredients, also sold at Cash & Carry.
Anyway, if you happen to be in the area of an Hispanic market, stop in and take a look at their spice offerings. Or, when at your local grocery store, wander down the ethnic cuisine aisle, and see what herbs and spices they carry in cellophane pouches. (Know your price per pound on various herbs and spices, and compare.)
Especially this weekend, with Cinco de Mayo on Tuesday, this is a good time to check your local grocery store (could be running a sale on Mexi ingredients).
_______________________________________________________________
Thursday, April 30, 2015
Oven-roasted canned tomatoes
We are nowhere near fresh tomato season, here. My plants in the garden have only recently been set out. But, oven-roasted tomatoes are still a possibility, at this time of year.
Remember all of those canned tomatoes that I bought in the fall? Okay, so you don't remember. But I do. They stare me in the face every time I step into the pantry.
Here is a delicious way to use those canned, whole tomatoes. Yes, I did say CANNED tomatoes!
2 to 3 tablespoons of oil (olive or vegetable, but olive will taste even better)
pinch of black pepper
pinch of sea salt
Preheat oven to 375 F
Fill a sieve or strainer with canned tomatoes, over a dish (I use a glass pie plate).
Cut tomatoes in half, lengthwise. Gently squeeze out juice and seeds over the bowl or plate. Save those juices!
Place tomato halves, cut side up, single layer, in a jelly roll pan (baking sheet with rim) or shallow roasting pan. Place the largest tomato halves in the corners and around the edges of the pan (for more even roasting).
Drizzle with oil, sprinkle with pepper and salt.
Roast for 40-45 minutes. Remove from the oven. Turn tomatoes over.
Remove any very caramelized tomatoes from the baking sheet.
Reduce oven temp to 325 F. Bake for 15 minutes. Remove very caramelized tomatoes.
Bake another 15 minutes. Adjust time, as needed, for your oven and pan. If your oven has a "hot spot", or if your pan is warped, you may need to turn pan around, and/or redistribute the juices by tilting pan for a few seconds.
Scoop tomatoes and juices into a glass bowl. Sprinkle with herbs, as desired (minced basil, parsley, fresh thyme, oregano, fresh rosemary, garlic powder).
Serve immediately as a warm side dish. Or cool, to serve at room temperature.
I love these, sliced and added to sandwiches. Really delish! Feast your mind on this -- pocket bread, filled with avocado, roasted canned tomatoes, sprouts, grated mozzarella. Or, turkey breast, on wheat bread smeared with roasted garlic, roasted canned tomatoes and fresh baby spinach. I'm getting hungry for lunch already!
These roasted tomatoes also make a wonderful, rich addition to pasta dishes and salads, and cooked rice dishes, chopped and tossed in.
Puree with an immersion blender, for a rich sauce for pasta (add back some of the reserved straining liquid), or, to make roasted tomato soup (add some chicken or veggie stock).
Chilled and sliced into long strips, these oven-roasted tomatoes are a family favorite for topping Italian salads. Some Romaine lettuce, olives, garbanzo beans, crusty homemade croutons, mozzarella/provolone cheese and these tomatoes.
Save the liquid from straining and juicing the tomatoes to add to marinara sauce, soup or for part of the liquid in cooking rice.
Do not discard the oil from the roasted tomatoes! It is infused with tomato-ey goodness. Use as the oil in dressing cold or hot pasta, or for drizzling over toasted French bread, before adding any other toppings.
If you have any left, store the roasted tomatoes in a glass bowl in the fridge, for up to 5 days.
Buon appetito!
____________________________________________________________
Remember all of those canned tomatoes that I bought in the fall? Okay, so you don't remember. But I do. They stare me in the face every time I step into the pantry.
Here is a delicious way to use those canned, whole tomatoes. Yes, I did say CANNED tomatoes!
Oven-roasted Canned Tomatoes
4 to 5 cups of canned, whole, peeled tomatoes2 to 3 tablespoons of oil (olive or vegetable, but olive will taste even better)
pinch of black pepper
pinch of sea salt
Preheat oven to 375 F
Fill a sieve or strainer with canned tomatoes, over a dish (I use a glass pie plate).
Cut tomatoes in half, lengthwise. Gently squeeze out juice and seeds over the bowl or plate. Save those juices!
Place tomato halves, cut side up, single layer, in a jelly roll pan (baking sheet with rim) or shallow roasting pan. Place the largest tomato halves in the corners and around the edges of the pan (for more even roasting).
Drizzle with oil, sprinkle with pepper and salt.
Roast for 40-45 minutes. Remove from the oven. Turn tomatoes over.
Remove any very caramelized tomatoes from the baking sheet.
Reduce oven temp to 325 F. Bake for 15 minutes. Remove very caramelized tomatoes.
Bake another 15 minutes. Adjust time, as needed, for your oven and pan. If your oven has a "hot spot", or if your pan is warped, you may need to turn pan around, and/or redistribute the juices by tilting pan for a few seconds.
Scoop tomatoes and juices into a glass bowl. Sprinkle with herbs, as desired (minced basil, parsley, fresh thyme, oregano, fresh rosemary, garlic powder).
Serve immediately as a warm side dish. Or cool, to serve at room temperature.
I love these, sliced and added to sandwiches. Really delish! Feast your mind on this -- pocket bread, filled with avocado, roasted canned tomatoes, sprouts, grated mozzarella. Or, turkey breast, on wheat bread smeared with roasted garlic, roasted canned tomatoes and fresh baby spinach. I'm getting hungry for lunch already!
These roasted tomatoes also make a wonderful, rich addition to pasta dishes and salads, and cooked rice dishes, chopped and tossed in.
Puree with an immersion blender, for a rich sauce for pasta (add back some of the reserved straining liquid), or, to make roasted tomato soup (add some chicken or veggie stock).
Chilled and sliced into long strips, these oven-roasted tomatoes are a family favorite for topping Italian salads. Some Romaine lettuce, olives, garbanzo beans, crusty homemade croutons, mozzarella/provolone cheese and these tomatoes.
Save the liquid from straining and juicing the tomatoes to add to marinara sauce, soup or for part of the liquid in cooking rice.
Do not discard the oil from the roasted tomatoes! It is infused with tomato-ey goodness. Use as the oil in dressing cold or hot pasta, or for drizzling over toasted French bread, before adding any other toppings.
If you have any left, store the roasted tomatoes in a glass bowl in the fridge, for up to 5 days.
Buon appetito!
____________________________________________________________
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