Budget Shopping Budget Eating

Grocery shopping is hard these days. The prices are still soaring.People are going without. Sometimes a ,guide is needed and luckily there is one. Can it help? Possibly ,

New contributor and NBC food reporter Kevin Pang wrote about saving money in yesterday's New York Times Wednesday section.He is a Chicago reporter living in the suburbs there with his wife and  their twn year old son. He and his wife Anne looked to the US Department of Agriculture for help.Their thrifty option, is the least expensive and is what SNAP benefits are based on.They also cut out their usually eating out twice a week, It was time for home cooking.There was also no impulse buying and cheaper options were taken.Their son Liam likes peanut butter and  jelly sandwiches. They had to switch out his favorite strawberry jam for the cheaper grape jelly.The $4.35 baba ghanoush for the $3.77 hummus. They did stick with their organic staples such as eggs cream milk and certain vegetables that are hard to wash.The Pangs chose wisely with the high price paid for meat was pork shoulder at $14.98.Dairy was a variety of different products but all were relatively inexpensive The same for bread and baked goods with a sourdough baguette for only $2.99.They sort of splurged on cheddar Sun Chips at $4.99 a bag..

Mr Pang and his wife also contributed recipes which are perfect for any kind of dinner. There are the tasty bacon cheeseburger meatballs It's a fun way to use chopped meat along with adding favorites like crispy bacon and shredded cheddar.The sauce is a blend of condiments and sounds like McDonald;s special sauce with its' mix of ketchup ,mayo mustard  Worcester sauce and relish. There is also chorizo amatriciana that has the zing of spicy sausage. The sauce also has onion crushed tomatoes olive oil and red pepper. Garlic also gives it flavor.Everything is finely diced and sauteed until the onion turns translucent. The sauce is added  a long with a pinch of sugar. Bucatini, that thick chunky pasta is used but try anything that was on sale.There were also dinners of fava beans with ricotta on a toasted baguette,There were also carnitas and  sesame soy chicken. One dinner was Japanese curry with a fried pork cutlet. Lunches were mostly leftovers from the night before while breakfasts were granola and yogurt or scrambled eggs.There was a breakfast tortillas which is always fun. There was enough variety that no one became bored with the menu.

Follow this guide for some ideas for low budget shopping and cooking. It won;t be limited.There is variety and fun recipes. It's a good way to save money and be creative.

New Year New Foods

One of the best New Year's resolutions you can make is to expand your palate.This is the first step to inclusion and breaking down the walls of prejudice.Let's face it any new dish tried is a fun way to find a new favorite.

One trend that will be popular this year is Middle Eastern.Try some of the amazing dishes of this cuisine.Yes, there are juicy and spiced kebobs and creamy hummus, but there's also Za'atar and  baba ghanouj . I can' t say enough good things about Za'atar.It's fantastic with toasted pita and highlights chicken and tomatoes.Baba ghanouj is a tasty ,zingy  dip that takes the simple eggplant  to new heights.Thanks to trying these centuries old recipes, my culinary atlas has grown.I'm excited to try Russian cuisine along with rediscovering Indian and Greek.Even local cuisines should be on anyone's radar.Philadelphia is also my dance card and that is a city with a big platter of different cuisines to buy.
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Another way to expand your culinary atlas is to take cooking classes.There are many good ones out there. Some community colleges offer them and bring in local chefs to teach.Definitely take advantage of these.Another venue is night school.Many towns offer such diverse  courses as Thai and West African.You not only learn to cook the different dishes but some will have field trips to markets to show where to buy ingredients.Specialized markets are another way to further your knowledge.Take a walk down the many aisles.Taste the samples given and ask tons of questions.If it's all overwhelming, then buy some snacks or cookies and jump from there.Many chain grocery stores have a wide variety of multiethnic foods.Try some of the imported foods and spices there.Incorporate them in your Everest cooking.

A brand new years means brand new flavors.Expand your palate to include them.You'll be glad you did!

The ALl ENcompassing Eggplant

Nothing beats the versatile eggplant,Other than the tomato, it's one of the few veggies that can be roasted, baked and sauteed, along with a variety of other methods.One can be cut up for a variety of dishes from baba ganoush to ratatouille..Sliced and breaded versions were even called "poor man's oysters." If anything , they should be called the flexible veggie because of the many ways of cooking them.

It was the subject of Mark Bittman's The Flexitarian column in today's New York Times Dining section. Mr. Bittman gives us a cornucopia of different recipes, along with ways to cook them. It should never be peeled unless roasted and charred . Since its' flesh is highly absorbent, , Mr, Bittman recommends using a fragrant oil for frying or sauteing. Eggplants also come in different varieties as well, from the traditional deep purple bulb to the long thin lavender and green Chinese ones.

Mr Bittman also provides us with a good scope of recipes. The easiest , as well as being, the tastiest, is a charred one that leaves the meat , soft and custardy. This is mashed with garlic and you could serve It on rounds of warmed Italian bread. The Sicilians are big on eggplant., since it grows in copious amounts on their island. Try it as pasta alla Norma, eggplant in tomato sauce and finished with insalata ricotta. You can also use the long, narrow and sweeter tasting Chinese eggplant for caponata.Since it is also a Middle Eastern veggie, Mr Bittmans includes the Turkish Baingan Bharta where turmeric and cilantro is used for flavoring.

Eggplant is a veggie that can be made a variety of different way and styles.Try it as a creamy dip one night or as a hearty ingredient in a pasta. It will never bore.

The Lure of the Middle East

There' s something exotic about Middle Eastern cooking. It could be the spices or the uniqueness of the dishes.Maybe it's the way the food is cooked or presented that makes us curious about this centuries old cuisine. It's different yet made with the same ingredients that most of us use in our everyday meals. Luckily enough it can be easily replicated.

Middle Eastern cuisine covers the area from Turkey to Iraq and Iran and down the south which includes Saudi Arabia ad North Africa. One of the most popular dishes is hummus. This is a delicious spread that made with mashed chick peas, garlic, lemon and olive oil. It's a cinch to make at home and serve with toasted pita triangles. Another easy to make Middle Eastern favorite is baba ghanoush. This is popular throughout the region especially in Syria and is made from eggplant, lemon juice and various spices such as cumin. Again this can be eaten it toasted pita. Falafel is big here in the New York metro area. Again this is made from chick peas but molded into a ball and fried.

Middle Eastern cooks are also known for creating sumptuous feasts. there is always lamb on the table , usually roasted. Chicken is also served an if it's an Egyptian meal, then sometimes rabbits. Since eggplants are big in the region , there is usually a plate of tomato stuffed ones accompanying the meat. Almost every Middle Eastern dinner has dolma, stuffed graped leaves. These can be filled with rice or rice and lamb and served as an appetizer or a side dish Sometimes a soft cheese served as well. Dessert usually is baklava, a pastry made from phyllo dough, ground pistachios and honey ad dates. Dates are plentiful and a staple of any Middle Eastern diet.

The Middle East lures us with its' exotic bazaars and ancients ways. it also lures us with its' cuisine, old as time yet still tasty in this modern era.