FRENCH BREAD

FRENCH BREAD - warm from the oven!

This bread is so delicious and unbelievably easy to make.  Don't worry if you don't have a pan like this, you can use a cookie sheet.  I first came across this recipe while watching The Food Nanny.  Just last month I finally tried it out and HEAVEN HELP ME it's good.  Everyone loved it so much we had to make it the next night too. 

FRENCH BREAD

recipe from The Food Nanny

1 1/2 c. warm water

1 1/2 Tbsp yeast

2 tsp. sugar

3 1/4 c. flour

2 tsp. salt

Combine 1/2 c. of the water, yeast and 1 tsp. of the sugar in a bowl, let stand 5 minutes until bubbly.  In a large mixing bowl, combine the flour, salt, remaining sugar and yeast mixture.  Add the rest of the water and mix (I just used a spoon).  Pour out on a floured counter and knead briefly.  Cut the dough in half and shape into two long loaves.  Place on a greased baguette pan or cookie sheet and gently score the top of the bread with a sharp knife.  Let rise under a towel for 30 minutes. Preheat your oven to 450 degrees and place a shallow pan of water in the bottom rack of the oven to create steam.  Bake for 15 minutes.  

Optional: melted butter 

you can brush the tops with butter half way through baking 

OR brush with butter after they come out of the oven for a softer crust

I brushed it with butter out of the oven the first night, but the second I opted to omit the butter. 

Heaven!

DAY 12 - REAL FOOD + EFFORT = SAVINGS

It's a simple equation and I think everyone gets it, but acting on it is a different thing.  

(cute little mini loaf of homemade bread)

When we dropped our grocery budget to $50/wk, I made a huge realization.  There's not much food in the grocery store!  Sure, the store is packed with items, but most of it isn't....FOOD!  Most of it is a pre-packaged array of ingredients you can't say and our great-grandparents didn't have access to.  The only way to stretch my budget was to buy said pre-packaged items at a huge discount OR cook from scratch.  For the most part, I cook from scratch.  Let's take an item and compare.

Black Beans

cost at a regular grocery store $0.79-$1.39 approx. per can

cost at a discount store $0.50-$0.99 approx. per can 

(there's a good chance the can will be damaged or very old)

cost of dried beans for $0.16-$0.25 per can (equivalent)

(there's approx. 1/4 lb. or 1/2 c. of dried beans to equal the 1 1/2 c. of beans in a can.  You can easily find black beans for $1/lb which would bring your cost per can equivalent to $0.25.  I've bought black beans in a 25 lb. bag for $16.80 which would bring your cost per can equivalent to $0.16.  The best deal I've found by far was dried pinto beans 4 lb/$1 which would make your cost per can equivalent to $0.06....awesome!)

Now you may be thinking....that savings isn't enough for me to cook beans.  Maybe not, but when you've changed how you shop and cook with many items, it has a huge impact on your budget.  (not to mention your health)  These are items that regularly make the shopping list in our home:

Eggs (5 dz. from Costco)

Milk (from whoever has the best sale that week)

Cheese (2 lb. block from Costco)

Butter (4 lb. package from Costco or Sam's Club - by far the best deal)

Tortillas (Pro's Ranch Market)

Tortilla Chips (6 lbs. [3-2lb bags pkg. together] from Costco)

Fruits & Veggies (grocery ads, Sprout's or Superstition Ranch Market)

Canned Tomatoes (best price right now at WalMart)

Oil (canola & EVOO)

Flour

Beans 

Grains

Rice

Pasta

I do buy chicken, but we go meatless many nights. 

Even when I use chicken in our meal, I've generally stretched it.  Here's my beautiful Chicken Broccoli Braid.  Homemade bread dough, steamed broccoli (I remember I spent $0.14 for the broccoli I used), shredded chicken (only one chicken breast), a little cream cheese and a few slices of cheese.  DELISH!

Once you have the real food, you need to add the effort.  I'm a big fan of Rachael Ray and love her 30 minute meals, but 30 minutes isn't entirely true.  Sure, we all watch her make a fabulous meal in 30 minutes, but that's not the TOTAL time for that meal.  She had to plan the menu, make the shopping list, get to the store, buy the groceries, bring them in the house, unload them, THEN MAKE THE 30 MINUTE MEAL, don't forget the dishes and packaging up the leftovers.  Cooking most of my meals generally isn't the most time consuming part, it's all the "behind-the-scenes" work.  My husband was recently talking with a friend about grocery budgets.  He told him about our budget and how I make it work.  He encouraged his friend that they could do it too, but warned "There are a lot of dishes!"  It's true.  No way to get around that.  Cooking uses dishes, leftovers use dishes, eating at home uses dishes and packing kids lunches uses dishes (we only use reuseable containers).  That creates LOTS of dishes! (yay for fall break!) 

Bottom Line:  The equation works!

Real Food + Effort = $AVING$!!!

My 31 days started here

Fellow 31 dayers here

DAY 5 - MAKING YOUR OWN STOCK (the easy-peasy way)

First, if I can make chicken stock - ANYONE CAN!  This was my first attempt and I'm so proud of myself, I had to share!  Let's start at the "why" first.

 It all started with whole chickens on sale at Fresh & Easy last week for $0.64/lb.  I purchased two chickens (3lb & 3.5lb) for just over $4 total.  I decided to roast them together the other night for dinner.  (DELICIOUS, by the way)  My family devoured one whole chicken and a small portion of the second chicken.  My husband then took the meat off the second chicken for another meal and the carcasses went directly into the crock pot.  I added some carrots, two very small onions (didn't even peel them) and one red bell pepper cut into quarters.  Then I filled it with water from the tap, set it to low.  Just let it cook on low all night and you wake up with chicken stock.  THAT'S IT!!!! (I told you it was easy-peasy!)

 Just look at it!  It smells heavenly and looks divine.  Tonight I'm making potato soup and I can't wait to try it with my new stock.  I love the value too.  Two chickens for $4 = two meals and 3 quarts of chicken stock.  You can't beat that!

ROASTED WHOLE CHICKEN

1 whole chicken around 3 lbs. (If roasting two at a time, just double the ingredients below)

2 T. butter

2 T. oil (I used olive oil)

2 t. paprika

1 t. salt

1 t. onion powder

1 t. thyme

1/2 t. garlic powder

1/4 t. cayenne

1/4 t. pepper

1 onion (opt)

Preheat oven to 450 degrees.  Rinse your chicken off and pat dry with paper towels.  You may cut up the onion and place in a shallow roasting dish to support your chicken.  (or you can omit and use a rack)  Mix the paprika, salt, onion powder, thyme, garlic powder, cayenne, and pepper in a bowl and set aside.  Next melt your butter and then mix with the oil.  Rub this all over your chicken.  Then sprinkle the rub on the bird.  Place in the 450 degree oven for 20 minutes.  Then reduce the heat to 400 degrees and continue to cook for 30-40 minutes.  If the chicken is getting too dark, tent with foil.  (Make sure internal temp is 165 degrees) Make sure to follow the directions above to make your own chicken stock.

Tomorrow - Soup, Salad, Sandwiches (in any combination)

Plus - a delicious Potato Soup recipe!

My 31 days started here

Fellow 31 dayers here

31 DAYS OF STRETCHING YOUR GROCERY DOLLAR

I feed my family of five on $60 a week.  I've learned how to stretch my grocery dollar further than I ever thought was possible and I would love to share how I make this work.  Over the next 31 days, I'll tell you where I shop, what I buy, share my menu plans and recipes.  I thought I would start Day 1 with a recipe, my Basic Veggie Soup.
Thank you, Nester for hosting this 31 day series!

(everyday will be added as it's posted)
Day 2: Having a Plan
Day 3: Pasta Night 
Day 4: Mexican Night & Recipe
Day 5: Making your own Stock (the easy-peasy way)
Day 6: Crock Pot/Hot Dish Night & Recipes
Day 7: Tradition or Doughnuts, a Love Story 
Day 8: Soup, Salad or Sandwiches
Day 9: Pizza 
Day 10: Grill/Wok
Day 11: Family Favorites
Day 12: Real Food + Effort = Savings
Day 13: Recipe Resources 
Day 14: My Secret Ingredient
Day 15: Planning Your Menu
Day 16: Where I Shop 
Day 17:What I Didn't Realize About Cooking 
Day 18: Pork Carnitas
Day 19: Pantry Organization 
Day 20: Leftovers 
Day 21: Homemade Take-Out Noodles
Day 22: Cinnamon Crunch Popcorn
Day 23: Lemony Asparagus
Day 24: Sour Cream Syrup 
Day 25: Roasted Veggies 
Day 26: Potluck Dinners
Day 27: Pumpkin Bars
Day 28: Sweet Potato Gratin 
Day 29: Chocolate Pecan Pie 
Day 30: Pasta Salad 
Day 31: A Budget Friendly Day!

I DID IT!  All 31 days!!!!!  Thanks for joining me!

BASIC VEGGIE SOUP

The best part about this recipe is you adapt it to what you have/want in your soup.  Feel free to adjust all the veggies to what you enjoy.  For example: Mita (my grandma) didn't make her soup without a leek, I rarely add leek because of the cost.  If you're wanting a more hearty soup, just add some chicken or white beans to the soup.
1 onion, chopped
1 clove of garlic, chopped
1 Tbsp EVOO (extra virgin olive oil)
4 c. chicken broth
2 c. water
Seasonings: today I chose rosemary, thyme, poultry seasoning, pepper (feel free to use any seasonings you prefer)
6-8 potatoes, peeled and diced
8 carrots, peeled and sliced
2 yellow squash, diced, sliced or julienned (I did a julienne cut)
2 zucchini, diced, sliced or julienned

 I start by heating the pot over medium heat, then adding the EVOO and chopped onion.  Once the onion is softened, add the garlic and stir for a minute.  Next add the chicken broth, water, diced potatoes and sliced carrots and turn the heat up to med.high or high heat.

 

  Bring the soup to a boil, until the potatoes can be easily mashed with a fork.  Turn down the heat to medium and use a potato masher in the soup.  Breaking the potatoes up releases more starch and will thicken the soup.  You don't need everything broken up, just go around the pot a few times. Now it's time to add the squash.  I usually slice them, but wanted to try something new by using the mandolin to julienne them.  You can turn the heat down to low at this point.  You just want the squash to gently cook and let all the flavors come together.

 YUM!!!!

*FYI*

I buy HACO chicken soup base.  My last container was $22.50 and it makes 16 gallons.  That's roughly $1.40/gal. or .35/quart.  It's a large initial cost, but pays off!!! (I just saw the price is now $25.00 which would change the cost to roughly $1.56/gal. or .39/quart)

I purchase my vegetables either at the local grocery store on sale, on sale at Sprout's or the Superstition Ranch Market.  Check out your local farmers garden, grocery ads, or co-op for your best deal.

This was my latest shopping trip to Superstition Ranch Market.

Eggplant, yellow squash, zucchini, watermelon, broccoli, radishes, pears, cucumbers, green onions, tomatoes, apples, cauliflower, red cabbage and brussel sprouts.  

All for a grand total of $13.81

PEACHES FOSTER FRENCH TOAST

 (My breakfast.  Delicious!)

I try to buy what the kids want to eat.  For instance, Colton loves peaches and so I bought him two gorgeous ones.  Then he didn't eat them!  In an effort to use everything up, I decided that I needed to do something with them this weekend, before it was too late.  So this morning I made Peaches Foster over French Toast.  It was so delicious and makes my home smell wonderful!  WIN-WIN!

 Sunday morning breakfast with my boys.

(Colton was the only one to try the peaches foster)

PEACHES FOSTER

3 T. butter

1/2 c. brown sugar, packed

1/2 t. cinnamon

fresh grated nutmeg, just a dash

splash of vanilla (optional)
2-3 peaches, sliced (peeled, if you choose)

In a skillet/saute pan on med-high heat, add the butter, brown sugar, cinnamon and nutmeg.  Stir mixture as the butter melts.  When all is melted and mixed, add your sliced peaches and reduce heat to medium (or med-low).  Stir peaches in mixture occasionally.  Cook for about 5 minutes, until sauce is thin.  Take off heat and add vanilla if you choose, stir.  Then place on top of french toast, pancakes, waffles, ice cream, pudding, etc.  You could even eat them in a bowl with a little whipped cream on top.  Enjoy!

BACON FRIED CABBAGE

I searched my fridge for a side dish the other day and found a head of cabbage that needed to be used.  After a quick internet search, I found a Pancetta Fried Cabbage recipe from Allrecipes.  A few substitutions and I give you the very delicious side dish: 

Bacon Fried Cabbage

(great served warm or cold the next day)

6 slices of bacon, cut into small pieces

1/2 onion, diced

1-2 cloves garlic, minced

1/2 tsp. salt

fresh ground pepper

1 head cabbage, finely sliced

2 Tbsp soy sauce (you could start with a little less and then taste)

1 dash Tabasco (or to taste)

Cook the bacon until browned and then add the onion, garlic, salt and pepper.  Once the onions are translucent, add the cabbage and cook about 5 minutes.  Then add the soy sauce and tabasco and cook about 10 minutes more.  DELICIOUS!!!!  I really enjoyed the next day cold for lunch too!

SPINACH

( My lunch today!  Recipe found here)

Spinach is very low in calories and high in soluble dietary fiber.  It's also a good source of iron, vitamins A, B-6, K, folates, potassium and omega-3 fatty acids.  Regular consumption of spinach in the diet helps prevent osteoporosis (weakness of bones), iron deficiency anemia and is believed to protect from cardiovascular diseases and colon and prostate cancers. (source)

BUY:  Costco is the best deal - 2 1/2 lbs. for $3.99.  Occasionally I'll find it on a good sale or reduced for quick sale at the grocery store.

HOW I USE IT:  Salads!  Like the Berry Salad I had last night and today.  Here are links to a couple of great dressing recipes: Tangy Balsamic Vinaigrette and Berry Poppy Seed Vinaigrette. Growing up my favorite was eating cooked spinach with a little apple cider vinegar on top.  Now I like to saute it with a little olive oil, garlic, and balsamic vinegar and occasionally top it with a little toasted walnuts.   Spinach is great on burgers, sandwiches or pizza, in omelettes or in a hash.  With all the health benefits, you may want to add a handful or two to your smoothie.  Just add to the blender and blend well.  Here are a few other ways our family enjoys spinach:

SPINACH PESTO
2 c. spinach
1/2 c. parsley, flat leaf (I've omitted this and just used more spinach - your choice)
1/2 c. walnuts, toasted
1/4 c. parmesan cheese
3 garlic cloves
2 Tbsp. Extra Virgin Olive Oil
1/4 tsp. salt
1/8 tsp. pepper
Place all ingredients in your food processor or blender and process until the right consistency.  Use it as you would regular pesto.  It's great in the next recipe.

CROCKPOT PESTO LASAGNA recipe from Anna Jensen
1 (26 oz) jar prepared pasta sauce
1 (10 oz) box lasagna noodles
1 (11 oz) container of pesto (or use the pesto recipe above)
1 (15 oz) container of ricotta cheese (I use cottage cheese - you can process in the food processor for a smoother consistency)
12 oz. fresh spinach
1 c. grated parmesan cheese
16 oz. mozzarella cheese, sliced
1/4 c. water
Put 1/4 c. pasta sauce in bottom of your crock pot and swirl in around.  Add layer of uncooked noodles (you can break them) Smear ricotta cheese (or cottage cheese) and pesto onto the noodles.  Add a handful or two of spinach and top with a layer of parmesan and sliced mozzarella cheese.  Repeat until you run out of ingredients (squish it down)  Add 1/4 c. water on top.  Cover and cook on low for 6 hours or on high for 3-4 hours.  It will be done when top layers begin to brown and cheese in melted and bubbly.  Uncover and let it sit for 10 to 15 minutes before serving.  So yummy!

CHICKEN SPINACH FETTUCCINI
1 lb. boneless, skinless chicken breast
1 lb. fettuccini (or any long noodle)
8 oz. fresh spinach (I used frozen spinach for years, but I think it's easier with fresh)
3 Tbsp. olive oil
garlic powder
lemon herb seasoning
salt/pepper to taste
Season the chicken with the salt, pepper, garlic powder, and extra, extra lemon herb seasoning.  Put the olive oil in a baking dish and add the chicken.  Bake at 325 degrees for 45 minutes.  Prepare the fettuccini and roughly chop the fresh spinach (or prepare the frozen spinach), then mix together.  The heat from the noodles will wilt the fresh spinach. When chicken is cooked, cube it and add to the fettuccini and spinach.  Make sure to add all the chicken drippings and oil to the pasta dish.  A Family Favorite!!!

THE B.E.A.S.T.
Bacon (turkey bacon) - Egg-salad - Avocado - Spinach (cooked down) - Tomato
Toast your bun/bread.  Add the B.E.A.S.T. toppings and enjoy!!!!!!!  DELISH!!!!!!!

WHERE'S THE FOOD?

(cute little mini loaf of homemade bread)

When we dropped our grocery budget to $50/wk, I made a huge realization.  There's not much food in the grocery store!  Sure, the store is packed with items, but most of it isn't....FOOD!  Most of it is a pre-packaged array of ingredients you can't say and our great-grandparents didn't have access to.  The only way to stretch my budget was to buy said pre-packaged items at a huge discount OR cook from scratch.  For the most part, I cook from scratch.  Let's take an item and compare.

Black Beans

cost at a regular grocery store $0.79-$1.39 approx. per can

cost at a discount store $0.50-$0.99 approx. per can 

(there's a good chance the can will be damaged or very old)

cost of dried beans as low as $0.06-$0.25 approx. per can (equivalent)

(there's approx. 1/4 lb. or 1/2 c. of dried beans to equal the 1 1/2 c. of beans in a can.  You can easily find black beans for $1/lb which would bring your cost per can equivalent to $0.25.  I've bought black beans in a 25 lb. bag for $16.80 which would bring your cost per can equivalent to $0.16.  The best deal I've found by far was 4 lb/$1 which would make your cost per can equivalent to $0.06....awesome!)

Now you may be thinking....that savings isn't enough for me to cook beans.  Maybe not, but when you've changed how you shop and cook with many items, it has a huge impact on your budget.  (not to mention your health)  These are items that regularly make the shopping list in our home:

Eggs (5 dz. from Costco)

Milk (from whoever has the best sale that week)

Cheese (2 lb. block from Costco)

Butter (4 lb. package from Costco - by far the best deal)

Tortillas (Pro's Ranch Market)

Tortilla Chips (3-2lb bags pkg. together from Costco)

Fruits & Veggies (grocery ads, Sprout's or Superstition Ranch Market)

Canned Tomatoes (best price right now at WalMart)

Oil (canola & EVOO)

Flour

Beans 

Grains

Rice

Pasta

I do buy chicken, but we go meatless many nights.  

Here are some theme night menu ideas:

Pasta Night - baked eggplant parmesan is one of our favorites.  

Mexican Fiesta - We put out a variety of items and you make the nachos, burrito or salad that you crave.  Items would include: whole beans, refried beans, lettuce, tomato, avocado, tortillas, chips, cheese, salsa, and rice.

Crock Pot Night - Honey Bourbon Chicken or Mexican-ish Chicken.

Soup, Salad or Sandwich Night - two of our favorites are 1) French Dip Au Jus and 2) The B.E.A.S.T. - Bacon (we buy turkey bacon from Costco), Egg-salad, Avocado, Spinach (sauteed) & Tomato....my mouth is watering just thinking of it!

Homemade Pizza Night - well......pizza!  Kyler always has cheese pizza.  The rest of us will have pepperoni, or BBQ chicken pizza.  We always make our own dough.

Even when I use chicken in our meal, I've generally stretched it.  Here's my beautiful Chicken Broccoli Braid.  Homemade bread dough, steamed broccoli (I remember I spent $0.14 for the broccoli I used), shredded chicken (only one chicken breast), a little cream cheese and a few slices of cheese.

DELISH!

I'm working on organizing my recipes and can't wait to share!

Have a great weekend!!!