Hillbilly Housewife-cooking on a budget

Cooking on a budget ideas...

making muffins last

From a comment on Sneaky Chef or leftovers:
Restless Native wrote:

Here's the basic recipe I use for most muffins. It's infinitely variable--you can use nearly anything that strikes your fancy:

Pumpkin is our house favorite, but orange/pineapple or carrot/pineapple/white raisin are well-received, too. I also sometimes omit the sugar and add cheddar cheese and crumbled bacon. These are really good split and toasted for breakfast.

I have another muffin trick you might need if you're going to make a whole batch of muffins. A little old lady told me years ago that muffins stay fresh-tasting best if you let them cool and stick them in a brown paper bag, roll the bag down, and put that in the freezer. I'd been using plastic wrap or a ziplock bag if I thought to freeze extras at all. Well, I was curious (and skeptical), but I have to say that she was absolutely right! Now I do this with all muffins we're not going to eat right away. They thaw pretty quick on the counter, or are ready to go if you zap them for about ten seconds in the microwave. They'll keep at least a month in the freezer if you use a clip or something to hold the bag closed.

remember, I am still out of town! :)

when to throw out the milk, the Chinese food?

Still Tasty answers all your food safety questions. I've spent some time surfing around and learned some great tips! Go to the FAQ section. Did you know you can freeze fresh eggs, and yogurt is generally safe for over a week after the use by date? Check it out.

i am out of town....

knives and kids

It's easy to want to protect our kids, or over-protect them. (I would know, my kid is the only one wearing a helmet on her scooter on the block...)

Sometimes that urge to protect can hinder their development. I've seen 3 and 4 year olds using forks with rounded ends meant for much younger children, which can be really frustrating for them.

As Maria Montessori says kids come from, "Help me do it myself."

Here are a few knives we have found most helpful and notes about using knives with kids.

1) always supervise a child with a knife

2) eat family meals together so they can watch you use a knife and learn from you

3) make the task appropriate. Your 3 year old can't cut steak, but she can cut bananas.

4) watch that the child can master a skill before moving on.

5) consider kids' cooking classes. We attended a fun one on knife skills when M was just 4. She learned about curling her fingers under like a "bear claw." When I help her cut, all I do now is say, "Bear claws!" and she tucks her fingers under.

6) have the right tool for the right job (see below)

7) be sure the child is stable-standing or seated

8) be sure the cutting area is stable, use a just-dampened paper towel under a cutting board so it won't slip...

Remember, each child is different in their interests and skills. One child may be more adept at using the knife than another. Watch your child and see if any of the options below might work..

Lettuce knife. Great for kids helping with meal prep. Here is M at 4 cutting green beans. A mom at school told us about this knife. Her son has been chopping veggies since he was three. (He is way better than M at this...)

Ikea knife, nice handle, great starter knife. There is some serration, so be sure to monitor use. Good for cutting bananas, soft fruit...

Fancy kids'-set knife. Right size, good to have with meals. Not too risky.

spreader used for... spreading. Cream cheese, nut-butters, hummus... (On sale at Target after Holidays, mine was 4 for $1...)

What are your tricks with knives, or tools for the kitchen with kids?

hot dogs and corn-keepin' it real

I slacked off on my meal-planning this week and found myself at four o'clock after a busy day at work wondering what was for dinner.
Ellyn Satter says in order to be a home cook for the long-haul, you have to let go of the "food snob" mentality. I grew up in a home with a meat, starch, salad, veggie EVERY night. (Mom, I don't know how you did it...) Consequently, I feel like a bit of a failure if I don't do the same. A strange thing then happens. I don't feel like I can put together a balanced, "complete" meal, so we go out, or get take-out, which is likely to be way more expensive and also not likely to be balanced. I saw a similar dynamic when I taught cooking classes for my diabetic patients. They were so wary of adding any fat to their cooking-even a few tablespoons of olive oil to cook some veggies- that they gave up, didn't know what to do and ended up eating out and choosing meals with far higher fat content and less balance.
So, I went to the freezer and pulled out our favorite all-natural beef uncured hot-dogs with whole wheat sandwich buns that we rolled around the dogs. We ate corn and peas (M's favorite) and had some fruit with it all. We do the best we can. We all really like this meal and it was way better than what we would have ordered from the corner diner or take-out.
What are your favorite freezer or pantry meals? Are you a food snob? How do you cook and work or take care of kids every night?

home-made salad dressing

See Martha Stewart's idea for using up that last bit of dijon...

I would just add some white wine vinegar or white balsamic with some olive oil and a blob of honey and shake. (About 3 to 1 oil to vinegar...) I prefer a little extra vinegar, but 3:1 is the classic. Thanks for sending this my way Tilney!

food-the best gift ever

My Mom was in town close to my birthday recently. The dreaded "What do you want for your birthday?" came up. Our home is small, so I insisted nothing I had to find a place for. Nothing I can't consume or throw away. Then I said it, "Can you cook for me and freeze a couple meals?" I was going to be away working during parts of the visit and Mom put on the apron and filled my freezer with pouches of hearty beef stew, silky vegetable soups, spaghetti sauces and more. It was the BEST GIFT EVER!!!

Families are busy, and anything that can help get a home-made, delicious meal on the table quickly is amazing. Can't tell you how great it was on a busy day to pull out a soup, bake a loaf of bread and make a salad. Thanks Mom! It wasn't just food, it was a gift of sanity and more time to enjoy with my family.

Would you feel comfortable asking your family and friends to help out with a few meals? What about a meal circle? A gift for a new mom, or a mom in transition with work, marriage, housing?

a carrot by any other name would taste as sweet...

So we were eating carrots and cucumbers last night with our home-made ginger dressing. (We had leftover turkey curry, home-made bread, and broccoli cream soup experiment.*) She used to like eating carrots cut into thin fingers. She was not interested last night, and I started cutting the carrots into little circles and dipped them myself. I said, "would you like some carrot coins?" She thought this was pretty nifty and nibbled on several more carrot and cucumber coins.

I didn't pressure, but offered another option, a fancy name. There are studies that suggest some kids eat more veggies when given exciting names like "X-ray carrots" or "Power peas." Most of the time that feels like too much work and energy, but give it a shot.

Remember, kids are fickle. They like things one day and reject them another. They might like crust on a sandwich one day, and not the next. The more you can relax and keep the power struggles out the better.

broccoli soup: in an effort to not throw so much food away, I froze leftover broccoli from the last two times we cooked it. I sauteed an onion, added a Tbspn of butter, a box of broth, the broccoli and a half can of evaporated milk. I blended it all. Verdict? Good flavor, a little watery. Maybe I'll add potatoes next time...

kids menu

We're on vacation which means eating out more often. We are lucky to be sharing a condo with a kitchen so we can have some decent, cheaper and reliable meals (the breakfast buffet at the resort is $20 a person!) We've had salads and chicken, sandwiches and chips, beans and avocados. We can also keep snack food on hand like boiled eggs, yogurt, shrimp, blocks of cheese, crackers, fruit etc.

What makes me crazy are the kids' menus at restaurants. At least a few of them include pasta and marinara, but the standard fare of chicken fingers, fries and hotdogs rule the day. Don't get me wrong, we (all) had hotdogs for lunch yesterday and Mac n Cheese is for dinner tomorrow, but the assumption that kids can't or won't eat the food their parents eat is a self-fulfilling prophesy.

MAC N CHEESE FRIES CHICKEN FINGERS

Two nights ago we were at a steak, seafood and sushi place. M tried the pickled ginger, loved the calamari, licked a hand roll and declared it "ewie." What she really wanted was steak and mashed potatoes. Why restaurants don't provide half portions of regular food is beyond me. (Well, I actually guess it's because the frozen deep-fried fare served to our kids is really cheap for them and means a high profit margin...)

So she had a steak with rice (no mashed potatoes available) and broccoli. We took half home and she had it the next night for dinner. I fried up some mushrooms with a little butter and mixed it with the leftover rice and added some green beans and the steak. She loved it both nights.

What are your food tips when you're away from home?

affordable organics in bulk

Refilling this bottle with organic Italian herbs cost .52 cents. A new bottle would be $2-4. I bought Bay leaves recently and paid about 20 cents for a $3 bottle size.

It's not too hard, but does take a little more thought.

You can use any bottle, tupperware etc. Here's the procedure. (Or just fill the little plastic or paper bags at the store and tag them. Bring it home and refill your containers there...)

Bring your container to the front desk (place like Whole Foods) and ask them to weigh it empty. Use a Sharpie or sticker and put that number on the top of the container. Then fill with what you want (herbs, couscous etc ) put the number of the item on the sticker or label and bring it when you check out.

At co-ops like Mississippi Market, Wedge etc. there are often scales for you to pre-weigh the container yourself. I think you also post-weigh and label it. I've messed up before and they've always been really great about it. (Forgotten to label, or pre-weigh once...)

Items I buy in bulk with major savings...

whole wheat couscous (I don't care much for whole wheat pasta, but this is good)

popcorn

oats

walnuts

herbs

tea leaves

cashews

sugar

flour (sometimes)

I keep meaning to do pastas and more, but this is what I've managed so far. Do any of you have bulk favs?

what we've eaten this week so far...

I just met with a great group of mom friends. One mom said she is just not creative in the kitchen. Here are a few thoughts. (A great book is Secrets to Feeding a Healthy Family-Satter, or Quick Fix Meals- Robin Miller.)

Sometimes I meal plan around grocery items that are on sale. Sometimes I don't meal plan and rely on my freezer. (Tuesday night) This can be dangerous if you don't have a well stocked freezer. See post earlier in the week with frozen pizza, frozen soup and veggies...)
bulk buys I needed to use up: green beans, cucumbers, mushrooms

Sunday:

lunch: rotisserie chicken (sometimes you just can't face another sandwich,) home-made bread, cheese, ham, carrots, cucumbers and ranch

dinner: veggie stir-fry with shrimp (mushrooms, bean sprouts, broccoli) and rice

Monday:

rotisserie chicken leftovers with mushrooms and tomato sauce on tortellini (store-bought) and oven-roasted green beans, home-made bread

Tuesday:

(see photo) leftover frozen pulled pork (from a crock pot meal) heated with chicken broth served on whole wheat rolls with BBQ sauce or ketchup, cooked green beans, tomatoes and cucumbers with home-made ginger dressing

Wednesday:

tuna noodle casserole (using the mushrooms)

I used something from each dinner in M's lunch box. Stir fry one day, tomato sauce and rice in a thermos, green beans in a thermos...

How to make a red sauce using left-over meat.

sautee in oil one chopped onion and 1 clove minced garlic

add meat (chopped small chicken, beef, pulled pork)

add one large can of crushed tomatoes

add 1/2 tspn Italian herbs and heat through. Salt and pepper to taste. Serve on pasta and can use parmesan cheese...

mushroom challenge

So, in an effort to save money (and buy some yummy bread) we went to Costco yesterday. My challenge? Figure out how to eat 24 ounces of mushrooms before they get slimy.

Yesterday had stir-fry. Tomorrow plan on Tuna noodle casserole... We'll see.

How not to save money? Buy fancy whole grain bread from Costco. (We love it and it was warm from the oven at $2.50 a loaf vs $4 for our Dimpfelmeijer that we get shipped from Canada.)

Then proceed to leave breads outside ( on purpose to freeze in the Minnesota weather before putting in chest freezer) only to be eaten by hungry and cold rodents (probably squirrels...) Lost 2 out of 6 loaves. Not smart, not saving money...

dinner patchwork

As much as I love to cook, it is simply not possible for me to be sane and balanced and make all from-scratch meals every night with several choices of foods. To make family meals work for me, and for many families, I recommend a combination of from-scratch, relying on left-overs, and prepared foods. (Secrets to Feeding a Healthy Family, Ellyn Satter is a great resource.)

The other night, we had a DiGiorno frozen pizza (it was yummy, thin crust...) with leftover home-made butternut squash soup (from the freezer) and a plate of cut up veggies and dip. M ate the soup, veggies and pizza, a pretty well-rounded meal, and it was ready in under 25 minutes!
If you are new to cooking, don't set the bar too high. Start with eating what you eat now at meal times with your family. Maybe add a side of peas or applesauce. If you're going through a crisis with work or at home and you need to rely on take-out or frozen foods for a few weeks, don't feel guilty. Do the best you can, and don't beat yourself up! Get back to it when you feel ready and energized. If you make it too hard, or feel badly about cooking, you are more likely to give up. Good luck!

Squash soup. YUMMY!

1 butternut squash (or acorn)
1 large or 2 small leeks (can use an onion instead)
1 1/2 -2 boxes of chicken or veggie broth (less for thicker soup, more for thinner soup...)
hand immersion blender or regular blender
1-2 Tbspns butter
1 teaspoon fresh grated ginger (optional, or garlic)
parsley optional

preheat oven to 400 degrees, cut squash in half lengthwise and place face down on foiled cookie sheet. Bake for 45-60 minutes, until you can easily pierce squash with fork.
Take out and cool. Scoop out cooked squash into broth and leeks...

Meanwhile remove outer leaves from leek and cut off bottom roots and top darker green leaves. slice the leek in half (white and pale green parts) and get dirct out from between leaves under running water. Slice into 1/2 inch slices.

In large soup pan or dutch overn, melt butter and sautee squash about 10 minutes, don't let butter scorch. Add small amount broth if needed. When done, add the broth and stir. Cook about 10 minutes, add ginger, cook another 5-10 minutes or so. If you have an immersion blender, blend in the pot, if not, let it cool and pour into another pot. Scoop 1-2 cups at a time into blender and transfer back into pot. USE CAUTION if blending hot liquids. Best to wait, cover the top with a tea towel if still hot. May add 1/2 to 1 cup heavy cream for richer, creamier soup, but we like it just as it is... It freezes great! Makes about 6-8 servings depending on how much you eat! This makes a great meal with bread with butter and cheese...
Salt and pepper to taste and add fresh snipped parsley if desired.

Artisan Bread in Five Minutes...

I tried a bread machine for awhile and gave up. I love crusty loaves, but didn't love paying 3-5$ at the grocery store or bakery.

This seems to be one instance where the product lives up to the hype. It IS revolutionizing home baking– at least at our house. A neighbor gave me a business card of a local doc-turned bread cookbook author and I ordered a book. It's called Artisan Bread in Five Minutes a Day. I tried it and fell in love. (Picture is of European peasant loaf with rye and whole wheat flour.)

pluses: quick and easy

•M helps me measure and mix the ingredients (takes about 5 minutes)

•no kneading

•tastes awesome!

•relatively little investment for book and materials

•kid loves it

•home-made bread on a weeknight

negatives:

•the container takes up space in the fridge

•can't do a really high fiber or whole wheat content with this method

•did need an oven thermometer (our over in off by 60 degrees)

•bought a pizza stone

•now that it's colder, I am routinely letting the bread rise twice the recommended time (My FIL left a loaf out overnight and baked it and said it was delicious...)

If you like bread, the book, or a fresh loaf is a great idea for a Holiday gift. Yummy! (We've baked about 3 loaves a week for the last 2 months.) M likes it for breakfast. It's also an easy part oaf a snack. (I put butter on and wrap it up and bring some fruit and water and it's a good snack on the go.) I also recommend visiting their website and watching their video on the technique. It's really helpful.

Next post will be a musing on internal regulation and mindful eating. Long and short is when I first started baking the bread I ate lots of it and enjoyed it. Stay tuned.

enjoying the herbs of our labor

About 8 weeks ago, as part of a desperate bid to entertain my daughter for a little while, I bought seeds and pots to start our garden. I have not done much gardening before, and don't have a lot of room in our yard, but we started anyway. I've tried tomatoes in the past that grew gorgeous green tomatoes that never ripened,  so I'm a little fatalistic. 

M enjoyed seeing how the seeds all looked different, and even watered the cilantro (M loves guacamole) basil and cherry tomatoes once they sprouted. (I was amazed that the cats did not destroy them all.) I kept them on or near the radiator, and covered until they sprouted. I had to thin out the crop, but we have now successfully planted the basil and cilantro in a container. The cherry tomatoes are set up against the garage wall. We had to buy a dill plant, which doesn't take well to being transplanted apparently. All are thriving.

Peer pressure and herbs

The other day, M had 4 neighborhood girls over aged 3-7.  They all crowded around the herbs, curious to taste the various plants- declaring some "yummy," and others "too spicy!"  It was a lovely scene. Shows how peer pressure can sometimes be a good thing as even the notoriously picky one lined up for a sample.

Aside from peer pressure, studies also suggest that kids involved in growing food are more likely to eat those foods. 

save money

We've used the dill several times, and the basil and cilantro for M's favorite turkey curry dish. I think we'll save at least $30 on fresh herbs over the summer, and we'll use them more often.

If I can do it, you can do it! Give it a try this year, or start next Spring if you're overwhelmed right now. I'll keep you posted on the tomatoes. By the way, all the sunflowers we planted were mowed down by rabbits (we think) within hours of being outside. Not sure I'm ready for scarecrows and netting! We'll take it slow.

snack-saver milk on sale

I just got back from Whole Foods in St. Paul. Organic Valley milk boxes are on sale. A whopping $10 off the normal price of 24.99 for 24. Now they are 14.99. That's about .65 each with tax. 

I like this product because it can make snacks on-the-go more successful. M often gets too distracted when we're not eating at home, and eats very little for snack, only to be hungry soon thereafter. I find that if I bring milk with snacks on-the-go, she is more likely to drink it, giving her some protein, fat and carb to give the snack a little more staying power. Normally I pack water or diluted juice in a thermos, and I'm not thrilled about the waste with the boxes, but I don't like putting milk in thermoses. (Have you ever discovered a thermos of curdled milk in your car? Usually the smell clues you in first...)

Also, these guys are ultra-pasteurized, so you don't have to store them all in your fridge. Very convenient.

There is a chocolate milk option. 

For older kids who may skip breakfast, a milk box and some trail mix or cereal bar on the way to school is better than nothing!

evenings at the park and meal planning

These lovely days make getting dinner on the table even harder. I pick M up from daycare/preschool at 4, and its so nice outside we often head to the park to play. 

Problem is trying to get home in time so I can work on dinner. Sometimes its 5:45 and we're still having a blast at the park. 

Last night it happened, but I had an easy dinner planned.

Whole Foods does these great little meatloafs for 6.99 a pound. (Usually ends up being about $9.) I baked it a few nights ago and we had Italian meatloaf with beans and mashed potatoes. (Initial bake takes 50-55 minutes, so not a last-minute meal.)

We eat less than half the first time around, so last night when we got home at 6, I put on a pot to boil for pasta and crumbled the left-over meatloaf, added some tomato sauce and served it with spaghetti and parmesan. I had enough leftover today for 2 lunches. 8 portions of protein from a $9 meatloaf, not bad!

Whole Foods Meatloaf sauce

time 15 minutes

Heat 12 inch skillet over med-high heat. Dice 1 medium onion and fry in 1 Tbsn olive oil until limp and soft. Add crumbled left-over meatloaf, 1 can (14 oz) tomato sauce and 1 can of diced tomatoes. Stir and simmer (turn down heat) until pasta is done. No need to season as the meat has plenty of herbs etc. Sprinkle with parmesan if desired! 

Yummy and fast for those nights you can't drag them away from the park!

Kids say the darndest things (bonus joke!)

Swinging M at the park yesterday, I breathed in the heady aroma of Spring and exclaimed, "Doesn't it smell great! Smell the blossoms!"

The kid next to M, maybe age 4 deadpans:

"No, that was me, I just farted."

Thanks for indulging the potty humor!

Cub foods 4:15

This image is from the Cub foods website. I was impressed by their 4:15 products. If meal planning is new to you, or you're on your way home from work or back from a soccer game and have a hungry family in the car, 4:15 meals are a great option. The meals are balanced and serve 4 for under $15. This is significant savings over chain restaurants, and even most fast food. Add applesauce or fruit for dessert and milk for an extra nutritional kick.
Check out the website for 4:15 . There are sample menus, and the choices change regularly. Another great tool for getting family meals on the table. Happy eating!

family meal planning and money saver tool

When we moved into our house 3 years ago, the owner left an old chest freezer in the basement that he didn't want to move. 

 I LOVE IT!

This is my first chest freezer– now I don't know how I would do without it.

Keeping track of contents

I tried to find a big dry-erase board for the top, but couldn't, so I just took the wipe-off markers and started writing the contents on the top. Its a battered freezer in a dingy basement, so functional is what its about. I list bread, muffins, pork chops, pizza, leftover sauces, stews etc with a little blank line to fill in how many I have. before I go shopping I pop down and check out what I need to restock.

Saving Money

With the extra space, I can buy items on sale and store them. Bread, muffins, meat, etc. My friend, who's daughter has dairy allergies, also buys soy milk on sale and stores it in her second freezer which saves her lots of money. If I save $1 per loaf of bread, and at least 50 cents on English muffins, I reckon we save at least $125 a year on those 2 items alone. You can take advantage of buy one-get one free sales on meats etc since you have the space. 

Last minute meal planning

If I haven't gotten my act together with meal planning, I can usually find something in the freezer to base a meal around– some leftover pulled pork, frozen pizza, stew, rolls to go along with jarred spaghetti-sauce and noodles... 

It also leaves more room in my regular freezer so that I can actually see what is in the back corner, unlike in my previous house.

kid fun in the kitchen

I have a photo of my brother around age 2 spinning the lettuce dryer. Of course it was orange- as was the kitchen in the early seventies- but its still a great activity for kids.

Here is M drying lettuce in her spinner. The ones with the cord seem to work the best. We got ours at Target for under $10. We had a fancy one with a plunger-type mechanism that never seemed to get the lettuce dry enough.

Especially at the farmer's markets, the lettuce might have more dirt and yes, even bugs in it (there is a price to pay with organic sometimes) so washing is important to me. Though its extra work, and generally one of my least favorite tasks, I think the taste is so much better than the pre-washed bags of lettuce that its worth it. Spend the extra time and money on the things you prize. Love fancy cheese? Organic milk? Strawberries? Nice fish? Hot-dish? A roast on the weekend? 

Farmer's market lettuce

In the height of the summer, the lettuce is so fresh and often cheaper than in the stores. Check out mid-week markets that don't have the crowds and hassle (or "pleasant hubbub" depending on your point of view and goals for the day) of the weekend markets. There are many sites with free parking where you can get in, grab your produce and get home. Ask the farmer about how they farm. Many do not have "organic" designation, but still are passionate about farming in a very safe, often chemical-free and sustainable way.

I soak the lettuce several times in cold water and have M spin it dry and poor out the water until there is no grit. Then I keep it in the spinner in my fridge if I have room, or put in a veggie bag and use it over a few days, so at least I wash once only. M is still  bit wary of lettuce, but sometimes she will eat it (especially the paler leaves.) She enjoys all the goodies that go on the salad, like tomatoes, cucumbers, Craisins so we give her a larger share of those, and a few lettuce leaves which she may or may not eat.

We just planted our first-ever lettuce in a window-box in the back yard. I'll keep you posted!

Happy Spinning!