CLJ - I forgot to add that I usually grind up my oatmeal in my food processor so the toddlers don't recognize it. They are 2 and 3 and can be picky at times. You CAN use it whole, tho, doesn't change the taste at all and the texture just a little. Probably better to have the whole grain of the oatmeal but if I can sneak the flaxseed and the oatmeal in there without being noticed I feel a little better about them eating red meat.
Also, it may sound paranoid but I always buy a roast and grind the meat at home. The meat tastes a LOT better ---- worlds different from ground beef you buy at the store and I don't have as many fears about e-coli. You know, I have found it pays to know your butcher. Even at a large, big-box chain store like BJ's those butchers will take the time to talk to you about the meats you are choosing and they have all agreed with me that the best way is to buy the whole cut and grind just before cooking. Just too much air and moisture is worked into the ground meat from the surface of the roast as the cell walls are broken down and the moisture combined with the air provides a perfect breeding ground for nasty buggies.
It is cheaper, too. And I am all about the savings. Typically at my BJ's the eye of round 5 pound roast is around $2.59 a pound (smaller cuts cost more), while the hambuger runs anywhere from $2.99 to $3.25 a pound depending on fat content. At regular grocery stores the cost for ground beef, unless it is on sale, is even greater.
I hope I don't have to tell you not to buy what they call "chubbs" - those sausage looking tubes of ground beef. YEARS ago I used to work at a meat processing plant (Bryan Foods, since defunct) and that is the worst, lowest grade ground beef you can buy. If that is all you can afford, I have a GREAT lentil curry recipe I can give you. ;^). Seriously, don't eat that stuff. It should be outlawed.
Saturday, April 30, 2011
Friday, April 29, 2011
Apologies
Just re-read a lot of my posts. Typos a go-go... sorry about that. That drives me crazy!! I vow to do better.
Thursday, April 28, 2011
How to Give Back When You Ain't Got Nuthin' Much To Give
This is really only for you true SAHMs out there. If you have a job where appearances count, or if you are really concerned about your appearance this is not advice for you.
However, if you are confident in who you are, and how you want to affect the world, this is right up your alley.
Donate your hair. Seriously. I started doing this when I had my first baby. Hormones make your hair grow fast and thick. Once you get ten inches you can donate your hair to Locks of Love. Children who have lost their hair due to any medical diagnosis (mainly alopecia, but from other reasons as well) will get a real hair wig made from your hair. It takes about a year to grow 12 inches. People generally grow one inch per month. But due to breakage it will take you about a year to accrue enough hair to donate.
Like I said: we don't have extra money to donate to causes. But I can grow hair. And I stay at home and don't have a dress code. It makes me happy to think that a child has nice hair because I have been patient enough to donate. Whenever I shampoo or condition my hair I think I am doing it not just for me, but for someone else who will really appreciate nice, silky smooth hair.
Whatever you believe, whomever is your god, it is good to contribute to the self esteem of a sick child.
However, if you are confident in who you are, and how you want to affect the world, this is right up your alley.
Donate your hair. Seriously. I started doing this when I had my first baby. Hormones make your hair grow fast and thick. Once you get ten inches you can donate your hair to Locks of Love. Children who have lost their hair due to any medical diagnosis (mainly alopecia, but from other reasons as well) will get a real hair wig made from your hair. It takes about a year to grow 12 inches. People generally grow one inch per month. But due to breakage it will take you about a year to accrue enough hair to donate.
Like I said: we don't have extra money to donate to causes. But I can grow hair. And I stay at home and don't have a dress code. It makes me happy to think that a child has nice hair because I have been patient enough to donate. Whenever I shampoo or condition my hair I think I am doing it not just for me, but for someone else who will really appreciate nice, silky smooth hair.
Whatever you believe, whomever is your god, it is good to contribute to the self esteem of a sick child.
Friday, April 22, 2011
Road Tripping Part III - Those that are left behind
There they are. The onions. On the counter. Staring you in the face. Telling you "I'll sprout if you leave me, see if I don't!" Those guilt inducing bulbs. Oh, and the garlic! Don't get me started with the garlic. It'll sprout on you even if you DON'T leave. You know you will have to do something with them so they can be useful once you get home.
So chop those babies up. Onions are easy. Chop them as you would for any recipe and store in quart sized freezer bags. After they have frozen, break them apart a bit by squeezing the bag so you don't have just one big brick of onions but a lovely, shakable bag of individual ones that you can measure out easily.
The garlic is tougher. The best way I have found is to mince the garlic and mix it with a bit of olive oil then freeze in those small plastic ware containers. After your trip when you are ready to use some, let it sit on the counter a bit and then you can spoon out what you need then pop the rest back in the freezer. Of course you can always call their bluff, leave them on the counter, let them sprout and plant them when they get back. That'll show 'em. Then, hey, free garlic! Don't try this with the onions though. They will just rot out of spite.
Carrots and celery. The first thing I would suggest would be that you cut a bunch up into little sticks, soak for 1/2 hour in cold salted water, drain and bring them on the road for healthy snacks. But if you have a bunch (pardon the pun) here's what you do: Handle the celery much like you would the onion. Slice, freeze, break apart in their little baggies so they rattle around in there. Done.
Carrots are more complicated. The easiest thing to do is to give them to a carrot loving friend. Or you could blanch them and freeze them in a little bit of blanching water to use later in soups.
Eggs. If you like egg salad. Make that and take it on your trip, knowing it will only last a day or so. If you don't like egg salad. Boil them and either take them with you or leave in the fridge. If your trip isn't very long they will still be good when you get back. If you are in for a long road trip, don't boil them but separate them and freeze the yolks and eggs separately. Use a cheap ice cube tray, spray with cooking spray and freeze one egg white or one egg yolk per section.
Potatoes. Oh, those wretched potatoes. If you leave them they will sprout. If you try to freeze them in any partially cooked form they will be yucky. Either make a nice potato soup and then freeze it (using up a little of your onions and celery BTW) or give them away.
As far as fruit is concerned your best bet with anything other than citrus is to take it with you to use as snacks on the road. Grapes, apples, mangos, berries - make a lovely fruit salad and you'll have a nice dessert along the way. Bananas need to be left out of the salad. They do very bad things to a fruit salad. It isn't pretty.
Now your citrus is easy. Zest the peel of all your citrus, store in leftover spice jars, little plastic containers or freezer bags and freeze for use in recipes later.(see previous post, Lemons on Sale). In addition to slicing the lemons and freezing, you can also juice all of your citrus and freeze the juice (just be sure to label them so you aren't left with mystery juice),.
Happy trails.
So chop those babies up. Onions are easy. Chop them as you would for any recipe and store in quart sized freezer bags. After they have frozen, break them apart a bit by squeezing the bag so you don't have just one big brick of onions but a lovely, shakable bag of individual ones that you can measure out easily.
The garlic is tougher. The best way I have found is to mince the garlic and mix it with a bit of olive oil then freeze in those small plastic ware containers. After your trip when you are ready to use some, let it sit on the counter a bit and then you can spoon out what you need then pop the rest back in the freezer. Of course you can always call their bluff, leave them on the counter, let them sprout and plant them when they get back. That'll show 'em. Then, hey, free garlic! Don't try this with the onions though. They will just rot out of spite.
Carrots and celery. The first thing I would suggest would be that you cut a bunch up into little sticks, soak for 1/2 hour in cold salted water, drain and bring them on the road for healthy snacks. But if you have a bunch (pardon the pun) here's what you do: Handle the celery much like you would the onion. Slice, freeze, break apart in their little baggies so they rattle around in there. Done.
Carrots are more complicated. The easiest thing to do is to give them to a carrot loving friend. Or you could blanch them and freeze them in a little bit of blanching water to use later in soups.
Eggs. If you like egg salad. Make that and take it on your trip, knowing it will only last a day or so. If you don't like egg salad. Boil them and either take them with you or leave in the fridge. If your trip isn't very long they will still be good when you get back. If you are in for a long road trip, don't boil them but separate them and freeze the yolks and eggs separately. Use a cheap ice cube tray, spray with cooking spray and freeze one egg white or one egg yolk per section.
Potatoes. Oh, those wretched potatoes. If you leave them they will sprout. If you try to freeze them in any partially cooked form they will be yucky. Either make a nice potato soup and then freeze it (using up a little of your onions and celery BTW) or give them away.
As far as fruit is concerned your best bet with anything other than citrus is to take it with you to use as snacks on the road. Grapes, apples, mangos, berries - make a lovely fruit salad and you'll have a nice dessert along the way. Bananas need to be left out of the salad. They do very bad things to a fruit salad. It isn't pretty.
Now your citrus is easy. Zest the peel of all your citrus, store in leftover spice jars, little plastic containers or freezer bags and freeze for use in recipes later.(see previous post, Lemons on Sale). In addition to slicing the lemons and freezing, you can also juice all of your citrus and freeze the juice (just be sure to label them so you aren't left with mystery juice),.
Happy trails.
Tuesday, April 19, 2011
Road Tripping Part II - The Route
One of the most important things in planning your route is deciding what is important to YOU. Scenery? Entertaining spots along the way? Saving time? Obviously saving time will equal saving gas but even if you don't want to miss seeing Historic Dustyoldville you can plan an effective, gas saving route. Shoot. I don't even need to say this but I will. USE GOOGLE MAPS. It will give you an estimated time and milage.
For instance, we were having to live on the really frugal side of life and had to avoid toll roads as much as possible. The google route line is draggable and will recalculate the milage and time to accommodate your re-route.
Which brings me to gas. Hope you have a smart phone because you will love the gas apps they offer you. I could do a lousy description or you can go to this page and see a really well done one http://www.prweb.com/releases/2011/3/prweb8217156.htm, If you don't have a smart phone then keep an eye out for those gigantic signs bragging about their low gas prices, and take your chances, You will likely find one cheaper a little further down the way (always happens to me) but it is your best option.
Also check this little baby out http://www.commonsensejunction.com/notes/gas-tax-rate.html- it tells you the gas taxes by state (scroll down past the ad). If you are traveling through several states budget your gas purchases accordingly. To visit my family in Mississippi I will make sure I leave Florida with about 1/4 tank left to take advantage of the cheaper gas in Alabama. THEN I will fill up because Mississippi also has high has prices.
Where to stay? Join a hotel chain loyalty club. I am a member of two different ones and the perks change a lot but are mostly free nights. Sometimes they are gas cards, Obviously you will want to make sure that the club you choose has many options on your route. I can honestly say I usually go for the cheapest one with either the Baymont or Choice Hotels Clubs and have never been disappointed. And take advantage of the continental breakfasts. While they are nothing but some bagels, pastries and maybe some cereals and muffins, they are FREE and that is one meal a day you will not have to open your wallet for.
Got any more suggestions? Please share?
Next time: what to do with the food left behind.
For instance, we were having to live on the really frugal side of life and had to avoid toll roads as much as possible. The google route line is draggable and will recalculate the milage and time to accommodate your re-route.
Which brings me to gas. Hope you have a smart phone because you will love the gas apps they offer you. I could do a lousy description or you can go to this page and see a really well done one http://www.prweb.com/releases/2011/3/prweb8217156.htm, If you don't have a smart phone then keep an eye out for those gigantic signs bragging about their low gas prices, and take your chances, You will likely find one cheaper a little further down the way (always happens to me) but it is your best option.
Also check this little baby out http://www.commonsensejunction.com/notes/gas-tax-rate.html- it tells you the gas taxes by state (scroll down past the ad). If you are traveling through several states budget your gas purchases accordingly. To visit my family in Mississippi I will make sure I leave Florida with about 1/4 tank left to take advantage of the cheaper gas in Alabama. THEN I will fill up because Mississippi also has high has prices.
Where to stay? Join a hotel chain loyalty club. I am a member of two different ones and the perks change a lot but are mostly free nights. Sometimes they are gas cards, Obviously you will want to make sure that the club you choose has many options on your route. I can honestly say I usually go for the cheapest one with either the Baymont or Choice Hotels Clubs and have never been disappointed. And take advantage of the continental breakfasts. While they are nothing but some bagels, pastries and maybe some cereals and muffins, they are FREE and that is one meal a day you will not have to open your wallet for.
Got any more suggestions? Please share?
Next time: what to do with the food left behind.
Sunday, April 17, 2011
Aaaand we're back... Road Tripping Part I - Food Prep
Sorry for the long delay but the boys and I have been on a road trip to visit family and I have been busier than a one legged man in... a contest that requires one to plant their foot firmly on opponents' hindquarters.
Anyway. Thought a good topic would be Road Tripping Economically. So here we go.
First of all, resist the urge to buy snack-sized packages of anything. Cheerios, raisins, goldfish, carrot sticks and celery sticks will all with go into small plastic storage containers or Ziploc baggies, Pack what you already have on hand, Don't buy more.
Same goes for water bottles. Just bout everyone has a reusable water bottle or seven lying around the house. Fill them 1/2 to 2/3 full and place in your freezer. Voila - you have ice to help cool down your cooler and for drinking later. Don't buy water you can get for free. And don't reuse purchased bottles from brand name bottled water. They are designed to break down over time and who wants to chance having your little one's genes mutated over a couple of bucks.
Which brings me to VIP (very important point) number 3). Bring a cooler. A cooler large enough to handle a couple of days worth of water, juice, etc. It can be Styrofoam if that is all you can afford, but a good a cooler is worth the investment down the line. We have a cooler we bought for hurricane season (we live in FL) that will keep food cool for up to 5 days (properly supplied with ice, of course).
In your cooler pack your family's favorite sandwich fixins. Ham, turkey, bologna, tuna salad (although use this up in the first day or so). Pack condiments like mayo and mustard. Pack pickles, cheese, lettuce, etc. The choice is up to you.
Also, if you have little kids, pack quart sized containers of milk and juice and just use those to fill up sippy cups. (Again, learned the hard way on this one - toddlers like to SQUEEEEEZE the box because it make such a pretty fountain.). If you are the driver, indulge yourself with high caffeine beverages like red bull, Dr. Pepper, whatever. So this is a little spurge but you gotta stay awake so live a little -- literally,
A couple of days before leaving bake cookies for munching a long the way. Again, you save tons over buying them at the super market. Bake your own bread if you are so inclined but understand that by thy end of the second day it will be too crumbly to use.
Bring a large blanket and make rest/lunch stops a picnic. Gives the little ones a chance to run around and stretch and you aren't paying $4 for a hamburger that will require an additional rest stop down the road.
Next time: Planning your route, booking hotels in advance and finding cheap gas,
Anyway. Thought a good topic would be Road Tripping Economically. So here we go.
First of all, resist the urge to buy snack-sized packages of anything. Cheerios, raisins, goldfish, carrot sticks and celery sticks will all with go into small plastic storage containers or Ziploc baggies, Pack what you already have on hand, Don't buy more.
Same goes for water bottles. Just bout everyone has a reusable water bottle or seven lying around the house. Fill them 1/2 to 2/3 full and place in your freezer. Voila - you have ice to help cool down your cooler and for drinking later. Don't buy water you can get for free. And don't reuse purchased bottles from brand name bottled water. They are designed to break down over time and who wants to chance having your little one's genes mutated over a couple of bucks.
Which brings me to VIP (very important point) number 3). Bring a cooler. A cooler large enough to handle a couple of days worth of water, juice, etc. It can be Styrofoam if that is all you can afford, but a good a cooler is worth the investment down the line. We have a cooler we bought for hurricane season (we live in FL) that will keep food cool for up to 5 days (properly supplied with ice, of course).
In your cooler pack your family's favorite sandwich fixins. Ham, turkey, bologna, tuna salad (although use this up in the first day or so). Pack condiments like mayo and mustard. Pack pickles, cheese, lettuce, etc. The choice is up to you.
Also, if you have little kids, pack quart sized containers of milk and juice and just use those to fill up sippy cups. (Again, learned the hard way on this one - toddlers like to SQUEEEEEZE the box because it make such a pretty fountain.). If you are the driver, indulge yourself with high caffeine beverages like red bull, Dr. Pepper, whatever. So this is a little spurge but you gotta stay awake so live a little -- literally,
A couple of days before leaving bake cookies for munching a long the way. Again, you save tons over buying them at the super market. Bake your own bread if you are so inclined but understand that by thy end of the second day it will be too crumbly to use.
Bring a large blanket and make rest/lunch stops a picnic. Gives the little ones a chance to run around and stretch and you aren't paying $4 for a hamburger that will require an additional rest stop down the road.
Next time: Planning your route, booking hotels in advance and finding cheap gas,
Tuesday, April 5, 2011
Request RE Bread Loaf Pan
A reader asked me what type bread loaf pan I use. I use an inexpensive Anchor Hocking glass baking dish I bought at the local Publix. Here's a pic:
$3.99!! That is a bargain for me. And it browns the bottom and sides much better than my metal pans.
Sunday, April 3, 2011
Mom's Meatloaf
My mother always made the best meatloaf. She is still around, but at 83 she doesn't cook a lot anymore. Still, she created an AWESOME meatloaf recipe that is ready in less than 1/2 hour. Yes, really. (Including prep. Eat that, Rachael.)
Here ya go:
1 1/2 lb ground beef
3/4 cup plain oatmeal
1/3 cup chopped onion
1/2 cup catsup OR 1 small can of tomato paste mixed with water to equal 1/2 cup
1 beaten egg
1 Tablespoon Worchestershire sauce
Mix together and form into mini loaves about 1 inch thick and 2" wide x 3" long. Place on foil lined baking sheet that has been sprayed with cooking spray. Broil about 6 inches from broiler for 10 minutes.
While meat is broiling mix together:
1/2 cup catsup
2 Tablespoons brown sugar
1 teaspoon mustard
1/8 tsp nutmeg (or a few shavings, I use whole and microplane it fresh for each use)
1/4 tsp ground ginger (optional)
Flip mini loaves, coat with a thin layer of the above mixture and then broil for another 6 - 8 minutes.
I usually steam some broccoli, make some instant potatoes (from Big Lots, yes, at $2.00 for a big box) and badabing - dinner is served.
I sometimes add some ground flaxseed just because I like to sneak a bit into my family's diet as much as I can. But don't add more than 1/4 cup. It soaks up liquid and can make your meatloaves dry if you add too much.
Try it and let me know what you think.
Here ya go:
1 1/2 lb ground beef
3/4 cup plain oatmeal
1/3 cup chopped onion
1/2 cup catsup OR 1 small can of tomato paste mixed with water to equal 1/2 cup
1 beaten egg
1 Tablespoon Worchestershire sauce
Mix together and form into mini loaves about 1 inch thick and 2" wide x 3" long. Place on foil lined baking sheet that has been sprayed with cooking spray. Broil about 6 inches from broiler for 10 minutes.
While meat is broiling mix together:
1/2 cup catsup
2 Tablespoons brown sugar
1 teaspoon mustard
1/8 tsp nutmeg (or a few shavings, I use whole and microplane it fresh for each use)
1/4 tsp ground ginger (optional)
Flip mini loaves, coat with a thin layer of the above mixture and then broil for another 6 - 8 minutes.
I usually steam some broccoli, make some instant potatoes (from Big Lots, yes, at $2.00 for a big box) and badabing - dinner is served.
I sometimes add some ground flaxseed just because I like to sneak a bit into my family's diet as much as I can. But don't add more than 1/4 cup. It soaks up liquid and can make your meatloaves dry if you add too much.
Try it and let me know what you think.
Lemons on sale
I found lemons on sale at Publix and bought a few, but I didn't use them all before they reached their peak. So here's what I did... thought I would share. I zested the peel from the almost-over-ripe lemons, sliced them, removed the seeds and froze the slices on a plate lined with parchment paper. That way, I have lemon slices to pop into iced tea, lemonade or even plain old iced water. Plus I wouldn't rule out popping them into chicken piccata or chicken, corn and cilantro stew say about 5 minutes before removing them from the heat.
A good rule of thumb is to ALWAYS zest the peel of oranges or lemons before you juice them or use them in a recipe, keep the zest in an empty spice bottle in the freezer. That way you always have zest to add a little kick to whatever you are cooking.
A good rule of thumb is to ALWAYS zest the peel of oranges or lemons before you juice them or use them in a recipe, keep the zest in an empty spice bottle in the freezer. That way you always have zest to add a little kick to whatever you are cooking.
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