In today’s economy, many are making cutbacks in all areas of the household budget.  Anything that can be eliminated is considered.  For many, the days of eating out everyday are gone and are being replaced with brown bag lunches.  It’s hard on a lot of families who were used to living in one lifestyle and suddenly, they need to change the way they live their lives.

Often, the food that is cheap (and highly over-processed) is not good for you as it is often contains unhealthy fillers, high fructose corn syrups, nitrates, MSG, and/or other unhealthy ingredients which can increase behavioral issues with children and adults alike.

In an earlier blog (http://alicethecook.com/?p=128), I touted the benefits of buying  locally.  It is idea and helps the environment and the community, but can also hurt the pocketbook.  Below are some suggestions at buying good food, which can lead to healthy and tasty meals which help with the budget.

A couple of suggestions.  Consider finding a meat slicer (used or new), chest or upright freezer, food dehydrator, and a “food saver.”   Each of these items as well as some good food storage containers can help keep your food fresh for a longer time period.  Buying in bulk and cutting the items down to family-friendly servings are ideal.

• A 14 lb. shoulder beef roast at Sam’s Club can cost around $22-$25, but can be cut into 30-40 steaks or 5 smaller roasts.  Roasts can be sliced up for sandwich meat.
  
• Buying a whole chicken and cutting it up is significantly cheaper than buying processed chicken.  Remember, some scraps can be used for other things. Chicken backs which are usually disposed of can be used to make broth or stock.
  
• Check out the local ethnic food markets for fresh fish and rice at cheaper prices
• Consider adding more vegetables and fruit to your diet.  It’s not only healthier, but easier on the budget that processed meat.
  
• Left over vegetables that may not be enough for a serving, can be used with other vegetables and made into soup, stir fry, etc.
• By drying fruits, you can have a healthy snack at less cost that can be kept for a longer time.
  
• Review the packaging and read the ingredients.  Are you buying a name brand and/or a lot of chemicals?
• Dried beans are better for you and less expensive than canned beans.  They do require some planning by soaking overnight (24 hours) prior to use, but the higher magnesium, protein, and fibers levels will be much more beneficial.
• Pay attention to your local store’s coupons.  Two-for-ones are great for saving money especially on items that can be used to offset eating out prices.  Pick up things you go through quickly and that are versatile so you always have items for an easy meal:  rice, pasta, pasta sauce, etc…
  
• Get creative with recipes.  Some times, when money is really tight, you can take an inventory of what you have and visit some websites that specialize in recipes with four or five ingredients.  I like http://busycooks.about.com/od/fouringredient/a/fouringredient.htm.  You can do a search based on some of the ingredients you have.
• Selecting a day where lunches can be made in advance.  For example:  A family size lasagna can be cut up into 12 different servings
• Be eco-friendly and buy a water container and avoid buying bottled water.  Water is good for you, but the disposable plastic bottles are not good for the environment.
  
• Date the items you put into the freezer with a permanent marker on the packaging so you don’t lose it to freezer burn and your money won’t go to waste.

I hope you found these suggestions useful.  There are other locations and resources in other states that can help families that are really struggling to feed their families.  If you are one of these families or people, visit Second Harvest Heartland or your ear food shelf.

If you are one of the fortunate ones, consider donating to an area food shelf and help others who may be struggling.

Tags: community service, Food, giving back, Hints, suggestions

Today, I am giving a discussion to a classroom.  They are future artists wanting to know more about new media in the 21st century.  How’s that for an old cook?

Tags: Education, giving back, media, Promotion, Publicity, suggestions

It’s no secret that I enjoy chickpeas in many of my dishes.  Even in salads, I add chickpeas along with other items.  The recipe below is a stand alone dish the compliments grilled seafood or vegetables.  I hope you enjoy it. 

INGREDIENTS

2 cups canned chicken or vegetable broth
1 tablespoon vegetable or olive oil
1 large garlic clove, minced
1 green onion, minced
2 medium carrots, peeled and coarsely grated
1 (10 ounce) package plain couscous
1 (16 ounce) chickpeas, drained and rinsed
salt and pepper
chopped parsley 
 

DIRECTIONS

1. Microwave broth over high heat in a 1-quart glass measuring cup until piping hot, 3 to 4 minutes.
2. Heat oil in a large saucepan over medium-high heat. Add onion and garlic; saute until softened, 2 to 3 minutes. Add carrots, couscous and chickpeas; stir to combine. Stir in stock, cover and turn off heat. Let stand until stock is completely absorbed, 4 to 5 minutes. Add salt, if necessary, and pepper to taste. Fluff with a fork, strew with the optional chopped parsley and serve with the grilled entree.

Today, it was so cold it snowed where I live.  The absence of the autumn reminds me of the importance of richly traditional soups.  One of my favorites that my paternal grandfather used to make was the Dublin Coddle.  It was served with crusty French or soad bread with fresh butter.  Apologies to my vegetarian and vegan fans as this dish cannot be altered for the non-meat eaters. 

Dublin Coddle Ingredients
8 1/4-inch thick slices of ham or bacon  (I perfer bacon)
8 pork sausages or 1 lb of course ground sausage
1 quart of boiling water
4 large onions
2 lbs of potatoes (red potatoes perferred)
4 rounded TB of freshly chopped parsley
Salt and pepper to taste

Serves 4 generously or 8 normal portions

Cut the ham or bacon into large chunks and cook with the sausages in the boiling water for 5 minutes.  Drain but reserve the liquid.  Peel and thinly slice the onion and potatoes. 

Put the meat into a large pot with the onion, potatoes and parsley.  Season to tasted and add enough of the stock to barely cover. 

Lay a piece of parchment paper on top of pot and then put on the lid and simmer gently for about an hour or until liquid is reduced by half and all the ingredients are cooked but not mushy.

Tags: cooking, Food, historical cooking, recipe