Sunday, January 30, 2011

Discovering Coupons and Making Good Food

Instead of working on WORK STUFF while my daughter is sleeping, I've been trying to save us some money on food.  Food is, by far, the most expensive part of our budget and where lots of "fat" could be trimmed - if you permit me that corny play-on-words!


I've discovered the "coupon matchup" world.  Apparently, while I've been finding myself too busy and important to save money, others have been racking up savings at the grocery store using coupons and sales.  Why should I be so different?  Can I really afford to pay way more for food?  The answer is that I'm no different and NO we cannot afford to pay regular price for everything.


Coupon matchups require the following:  1) the Sunday paper, 2)  meal planning (which I already do, as evidenced by this blog.  I even meal plan when I'm not posting - posting requires extra time and sometimes I just don't have it.  3) the time to comb through the sales ad.  Making all three elements work for you can seem tricky and daunting but it's NOT.  Here's how I did it this week.


Step 1.  Access the Tops (my local grocery store) ad online and examine the front page.  This is where are all the big savings is:  the loss leaders.  With whatever is on the front page that looks appetizing and what's already in your pantry, proceed to step 2:


Step 2.  Devise a meal plan for the week that utilizes things on sale and things already in your pantry while buying as little at full price as possible.


Step 3.  Go through your coupon collection and coupon websites to find "matchups" or things that are on sale AND have coupons.


I know what you're thinking:  Wow - what a colossal waste of my valuable time.  
     Do you think spending $97 on $165 of groceries is a waste of time?  I DON'T.


In addition, you're thinking:  I don't eat processed food so coupons don't work for me because most are on processed foods.
     It is true that there exist a majority of processed food coups.  But I don't eat lots of processed foods      either.  It still saves money to use the method!  


Here's how I did it this week.  Based on the Tops Weekly Ad, I saw that pork butt roasts were on sale, Hillshire Farms smoked sausages were Buy 1, Get 1 Free (B1G1F) and I have a really well-stocked pantry from previous sales and shopping.  My meal plan became this:



black bean chili with butternut squash:  http://www.epicurious.com...h-and-Swiss-Chard-234146
Shrimp and sausage jambalaya:  http://www.food.com/recipe/jambalaya-48322

I'm not done.  I'm still looking for 3 more recipes for the week, but I have the major ones and a leftover night or pasta night can easily be worked in.

Next, I went searching for coupons to match up with the ingredients I needed on my list.  I found a Hillshire Farms sausage coup from a previous weekly newspaper insert.  I found coupons for some of the loss leaders on the front page of the sales ad.  And then I went to the store and got the savings I mentioned above.  $165 of groceries for $97!!  This was a particularly big shop - normally I spend about $60 per week.  As I learn the best format for sharing the deals, I'll be happy to pass them along!

I stocked up on loss leaders that I had coups for and I bought what I needed for my major recipes.  The end!

Next post will be on what I cooked ahead of time to make these recipes easier to handle.

     

Saturday, October 9, 2010

More recipe storage

Tuesday, October 5, 2010

More recipe placeholders

http://www.bitchincamero.com/2010/10/rustic-spinach-and-cornmeal-soup/
Rustic Spinach and Cornmeal Soup
Adapted from

6 cups (or more) low-salt chicken broth or vegetable broth
3/4 cup polenta (coarse cornmeal)
3 tablespoons all purpose flour
3 tablespoons butter
4 cloves roasted garlic, crushed (or 2 cloves raw garlic, peeled and crushed)
Coarse kosher salt
4 oz. baby spinach leaves
4 oz. baby arugula leaves

1 Toasted Parmesan rind, cut into pieces (optional)

Bring 6 cups broth to simmer in large saucepan; cover to keep warm. Whisk polenta and flour in heavy large pot. Add 1 – 2 cups hot broth; whisk over medium-high heat until smooth. Stir in butter and garlic; sprinkle lightly with coarse salt.

Gradually add 5 cups hot broth by cupfuls. Boil gently over medium heat until polenta is tender and soup is creamy and thickened, whisking frequently and adding more broth to thin, if desired, about 25 minutes. Stir in spinach by handfuls; simmer until wilted, stirring often, 5 to 7 minutes longer. Season with more coarse salt and black pepper.

Ladle soup into 6 bowls, sprinkle with toasted Parmesan rinds and serve.

Makes 6 servings.


This Blog
Linked From Here
The Web
This Blog
Linked From Here

The Web

Monday, September 13, 2010

cherry tomato salad with baked ricotta and olive tapenade crostini


i think i've posted about crostini, like, a dozen times. it's such a default for us because if you toss beautiful vegetables and herbs together, you've got a great veg salad. put it on toast, however, and you've got a meal. and since the matt's wild and white currant cherry tomatoes have been cranking out ripe fruit by the daily pint, making a meal from them has become a necessary delight.

this recipe is from my gorgeous book (a gift from my spectacular boyfriend) by amy goldman, the heirloom tomato. it's basically a crostini topped with olive tapenade, baked ricotta, and tomato basil salad. she includes instructions for making the olive tapenade, but i frankly saw that as no more than an opportunity to spend a bunch of money on ingredients i wouldn't otherwise have around. thus, i bought a small amount of kalamata tapenade from the olive bar at the grocery. the baked ricotta looks pretty, but i found it rather dry and an unnecessary step. do with it what you will!

cherry tomato salad with baked ricotta and olive tapenade crostini
adapted from the heirloom tomato by amy goldman

for baked ricotta:
1 1/2 lbs ricotta cheese
1/4 cup olive oil
fresh-cracked pepper

for tomato salad:
2 pints mixed cherry tomatoes, halved, or larger tomatoes, cut into pieces
1/4 cup chopped basil
1 Tbps sherry vinegar
2 tsp red wine vinegar
2 tsp balsamic vinegar
1 Tbsp finely diced shallots
1/2 cup olive oil
salt and pepper

for crostini:
1 baguette, cut into 1/2 - 1" slices
olive oil
salt and pepper
olive tapenade, store bought or homemade

preheat oven to 450 degrees. combine the ricotta with 2 Tbps of the olive oil and spread in greased ovenproof dish. drizzle with remaining olive oil and top with fresh cracked pepper. bake until heated through and beginning to brown on top. allow to cool before serving.

mix the vinegars with the shallots and soak for 30 minutes. whisk in the olive oil and season to taste with salt and pepper. pour over tomatoes, add basil, and mix gently. adjust seasonings.

reduce heat in oven to 400 degrees. brush the bread slices with olive oil on each side, and season with salt and fresh cracked pepper. toast in oven until golden brown (but not too dried out!), around 5 minutes.

serve warm toasts with a layer of tapenade, then ricotta, and tomato salad. delicious.

Sunday, September 26, 2010

My cooking rennaisance

I'm enjoying cooking SO MUCH lately!

I've made the following things with HUGE success:

http://www.foodnetwork.com/recipes/melissa-darabian/roasted-chicken-and-potatoes-recipe/index.html

modifications: I cooked the bird for the requisite 15 mins at over 400deg, but then tuned down to 285 for 2 hrs. PERFECT! MUAH! I forgot to add the wine, don't do this. Butter alone doesn't "do it" for the potatoes :) I also added carrots

http://www.foodnetwork.com/recipes/melissa-darabian/succulent-braised-pork-recipe/index.html

modifications: I added a package of button mushrooms. Yum!

http://noblepig.com/2010/07/11/corn-and-basil-cakes.aspx

modifications: none. YUM. Ridic good. Next time I'll try this with cilantro and potato and some garam masala to make an "almost aloo paratha"

Next weekend I'm going to try to make my own sundried tomatoes - they are not really "SUN" dried anyway, they are just roasted. And since it's the last few weeks of fall harvest of roma tomatoes, they are cheap and easy to find. It's a no brainer! Here's the recipe I'll use:
http://sharemykitchen.com/how-to-make-your-own-sun-dried-tomatoes/

Tuesday, September 21, 2010

Yes, yes, I know. I'm not a great blogger.

But at least there are some good classic recipes on this blog, right? :)

I've been watching a TON of FoodTV lately - Aarti Party, 30 Minute Meals, 10 Dollar Dinners, Good Eats, Iron Chef, etc. I wanted to save a few recipes here as place markers to make at a later date.

Once I actually make them, I will update with comments and reviews. I know it's not OAWC but it's still cooking and I will adapt them to OAWC as I try them.

Sunday, May 2, 2010

weekly plan - it's May!!

Where did April go??

Last week I didn't make a meal plan and didn't go grocery shopping. As a result, we ate mostly takeout and junk food and as a result I feel gross. OAWC is the way to go for this family for sure.

I'm working on the following plan this week - days subject to change:

SUN: ground turkey/TVP tacos with guacamole
MON: pork tenderloin in the crock pot with potatoes, onions, carrots, celery and fennel
TUES: pork curry (leftover cubed tenderloin, garbanzo beans, potatoes, tomatoes) with brown rice
WED: spaghetti torta from the Giada DiLaurentis cookbook "Everyday Italian"
THURS: Dinner at Grammie's
FRI: grilled veggies and shrimp

BBL with details!
http://www.recipezaar.com/recipe/Braised-Pork-With-Fennel-Crock-Pot-238161
http://www.foodnetwork.com/recipes/giada-de-laurentiis/torta-di-pasta-recipe/index.html

Sunday, April 18, 2010

I got my background at ZingerBug.com