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.

Good Nutrition Start Early

Baby Boy Sussex will be a child of two cultures - or more accurately culinary cultures.Yes, he'll be spoiled by a grandfather who has a fondness for sweets and will no doubt sneak him a toffee or two when he's older. He'll also grow up with a mother and grandmother guided by SoCal love of fruits and vegetables.That's the regimen that he and other kids should have for healthy lifestyle and a long life. It can work, if you start early enough.

When can babies eat solid foods? As any parent will tell you anywhere from four to seven months.This is when puree is introduced into the little one's diet. You can always buy jars of puree such as Stage One Beechnut's Naturals or you can make it yourself. The first is convenient if you don't have the time however homemade allows you control over what you feed your baby.There's also another reason - even though the jars may say natural or organic, they're not. The company  may load up the stuff with additives and preservatives - the last things any parent wants in his or her kid.Unhealthy fats may be added as fillers too along with thickening agents and starches. This means refined corn, wheat or rice is also part of the recipe.It's not only more less nutritious but also more expensive too. It's more cost efficient too. As they get older you can introduce them to different meals that can be not only packed full of nutrients but packed full of fun. Think broccoli tots or easy baked zucchini fritters. Homemade hummus with pita chips or crackers are also a good lunch  and let's the kids feed themselves.

Unfortunately there will be outside influences once the kids get into the play date and pre-K age. Meghan and Harry will discover that their little one may not want those bean sprout sandwiches and turn his nose up at avocado toast. School friends and even his cousins may influence him to gobble up Cadbury's treats and go wild with fairy cakes - cupcakes - at birthdays and holiday parties.Again it's time to make eating fun whether for a young royal or your prince or princess. A fun playdate and even birthday party treat is banana stacks. It's layering banana slices and low fat cream cheese on mini rice cakes. Dark chocolate or carob chips can be sprinkled on. Veggies such as squash are so vital to anyone's diet. However it can  be boring - and green to kids. Liven it up by turning  squash into pizza boats, chock full of homemade tomato sauce and vegan mozzarella cheese. Instead of cake  pops try corn  flowers. It's cutting cooked corn cobs into one inch thick slices and inserting sticks into them. As for birthday parties and holidays, homemade vegan cupcakes and cookies can do the trick instead of ice cream and candy.

As the Duke and Duchess will eventually find out raising a kid to eat healthy will be a daunting task. Yet they can rely on fun ways to serve fruits and veggies to appease a royal appetite. He'll have the  best of good foods .

Farm Fresh Desserts

Imagine desserts that are bursting with fresh flavor and fresh fruits of the season. It would be a different spin on classics and much loved treats. Thanks to a new cookbook , it's now easy to incorporate any harvest into tasty desserts and snacks.

Farm-to-table Desserts ( Skyhorse Publishing 2017) is an interesting cookbook written by Lei Shishak,best known for her Beach House Baking and Beach House Brunch.Ms. Shishak has written a book to cover all seasons which are delineated in her book. There are recipes for the four seasons that highlights the harvests of each particular one. right from the start she recommends heading to the local farmer's market.Her reasoning makes sense. Produce begins to lose its' nutritional value soon after its' harvested and continues to decline as time elapses. Fresh picked fruit and vegetables still have the highest amount of vitamins and minerals. She also explains why we should support our local farmers and buy from the farmers directly, giving them the full price. She also is a big believer in cooking and baking with organic fruit too. It  has no chemical pesticides and genetic modifications.
There's also a handy conversion chart for overseas home bakers too that converts tablespoons and teaspoons into grams and milliliters.

One of the best parts of the book is the recipes divided by season. For Spring home bakers can try such treats as maple creme caramel or rhubarb mint ice cream. Since late Spring is the time for cherry  and peach harvests there are the white peach and cherry crumble and apricot peach crostata. The summer and fall recipes really shine . A chilled cantaloupe soup would be the perfect end to a hot night of barbecuing, A homemade mango granita would be a great cool down during a heat wave.Every kind of berry is also featured and Ms. Shishak has a delicious recipe for a berry Pavlova, a yummy meringue filled with blackberries, blueberries and raspberries.Fresh mint decorates these elegant little bowls.Strawberry shortcake, a summer classic is turned into a roll with roasted (!) strawberries transformed into a jam, Fall brings roasted grape bruschetta and pear cake,baked with a cornucopia of  spices such as allspice cloves and cardamon, Yes, there's a baked apple recipe, and this time it has a homemade butterscotch sauce. Winter brings banana and lemon recipes like banana souffle,  and a Meyer lemon cake  both perfect for the holidays.

Farm-to-table Desserts is a must for any home baker longing to cook with fresh ingredients. It is chock full of recipes for any time of the year. They are delicious ways to enjoy organic fruit.

Bespoke Polenta

Polenta is one of those must have winter dishes.It is hearty yet creamy and satiny.For affectionadoes of the mash , there is the trend of  milled kind made from heirloom breeds of corn.The taste is amazing as is the texture .This new  bespoke kind elevates the simple dish to a new level of flavor.

Martha Rose Shulman wrote about it in the Food section of Wednesday's New York Times. She used Anson Mills, a company  that specialize in artisanal grains, from corn to Carolina rice. This site is awe inspiring (and I will be writing about them in the future)The polenta is milled from an almost extinct brand of  corn called Carolina Gourdseed white,It is not the Quaker Oats cornmeal many of us have grown up with , it is far more superior and maybe purer  in flavor . Anson Mills isn't the only company that sells bespoke polenta. An internet search found Cayuga Pure Organics  which also features organic corn mash. It is cheaper by a few dollars than the Anson Mills.kind.Other all natural polentas are offered up by Bob's Red Mill,along with Frieda's and Melissa's.These are more affordable and can be ordered directly from the company.

Bespoke polenta should shine on its' own. Don't pair it with sauces or stews that will overpower the sweet corn flavor,Ms.Shulman pairs her with a simple marinara sauce  highlighted with wild mushrooms. I would have gone with just the mushrooms, namely porcini. in a red wine based gravy Another way to go is just mixing in butter and maybe a little cream to bring out the corn flavor. The only seasoning would be from sea salt and freshly ground pepper.You can also go the extra mile by then baking the polenta  into  squares  and use as a bed for asparagus or a light sauce of crushed tomatoes sautéed in garlic and oil. You could also try it with chicken breasts in a white wine sauce for  a  more sophisticated take For another level of sophistication  try bespoke polenta with lightly braised veal shanks.

Heirloom corn always tastes great, Imagine ii in polenta  for a new level of flavor. It takes this simple dish to  another plateau .

Your Holiday Liquor Cabinet

Even though it's early December it's never too soon to stock up on holiday libations. We tend to focus on the foods of the season as opposed to the drinks which means it's a quick run to the local liquor store on the night of any holiday celebration . Be ready and fully stocked for your gatherings .

By now most hosts and hostesses have a good idea of what type of get together they'll be having. If
it's a formal sit down dinner with the boss and coworkers then think about getting a case of good wine.It's always impressive to have a bottle of one of the best to offset  a good roast or capon. Think about buying the organic kind whether it be white or red. They're made with grapes that haven't been sprayed with any pesticides or chemicals. They also contain no allergy causing sulphides either.If you're serving one particular meat such as beef or pork, you may want to have a variety of different reds to suit your guests tastes.

Of course nothing beats an at home  cocktail party, complete with a variety of different mixed drinks. . Go out and buy the staples  the usual, whiskey, ryes  and gins along with some of the flavored vodkas. For this last you can try a taste test to see what  vodka flavor works (there are so many of them these days with flavors running from cotton candy to blueberry). If you're planning on making punch or egg nog then stock up on a few bottles of rum. Also if you have a few wine drinkers in the crowd then buy  a mix of Cabernets and Merlots . If there's any toasting to be done then get that crate of champagne. Also some people may just prefer it or a sparkling wine as opposed to any mixed cocktail so have a few extra single bottles somewhere so that you don't run out.,

It's time to start shopping - for alcohol. Before the parties and dinners start make sure your wine cellar orliquor cabinet is fully stocked. Nothing ruins a gathering more than running out of the bubbly or closing the bar.

Your Own Organic Pantry

Everyone should have organic foods in their diet. What better than to grown your own and know you're getting 100 per cent pesticide free veggies and herbs. For those of you who say no , you can't, you have a brown thumb, then think again, There's a new book out there to help you garden and eat better.

Gardening For Geeks (Adams Media Publishers) is one of the best gardening/recipe books out there. Written by Garden Nerd author, Christy Wilhelmi, it not only give you exact plans for a regular sized backyard organic garden but for  a smaller sized city one too.There are also plans for mini greenhouses and solar drying stands for drying  your produce She carefully goes over everything from the types of veggies and herbs to what you can do with them. Every problem from too much sun to aphid attacks are also discussed. There are also chapters on how to grow from seed and how to grow younger plants purchased from a nursery,

The best part is the recipe section. This is a true vegan recipe book, using fresh from the garden veggies in a variety of different ways.There are garlicky greens made with kale, collard greens and a melange of stems from beet to Swiss chard). There are kale chips given a spike with apple cider along with roasted radishes. Ms. Wilhelmi also adds a how to can tomatoes, perfect for bumper crops Add the pesto recipe given and you have a great organic pasta sauce.

Eating organic and eating healthy should be every one's goals. Start in your own backyard with a garden. Thanks to Gardening for Geeks, it's not only easy but fun too.

Organic Gardening - Your Own Organic Stash

Now that it's March it's time to start thinking of gardening for your future spring summer and even fall dishes. By planting  foodies have free access to any kind of fruit or vegetable. Even better if they plant organically, they have all natural ingredients ready to pick. These are highly beneficial to one's diet and well being.  Plant organic. It's surprisingly easy.

First of all, decide what you're going to plant. Most veggies and fruits such as peas, turnips and onions need to planted within the next few weeks. If you're planting mid spring veggies such as cucumbers, tomatoes and lettuce along with peppers and eggplants then you have time to map out plots that take advantage of sun and shade. w,  Another good idea for future organic farmers is prepping the soil. Since there still can be snow and torrential rains, it's best to feel and test the soil's texture.If the earth is wet and gooey, don't plant.If the ball of dirt is crumbly and falls apart when rubbed then do so .Again it depends on where you live. Southerners and Southern Californians are probably chomping at the bit to start gardens while Northerners still have to deal with frozen or drenched soil.

Another important aspect of organic gardening is what you put into the garden to get organic produce. Compost is a big help. Anything is good from  pet hair to grass cuttings. Of course even veggies and fruit are also excellent add ins.The biggest mistake gardeners make is not following through and using organic pesticides.  They wind up spraying deadly and toxic mixes instead of making their own. Plants in the deadly nightshade family make the best repellents. Try cutting up tomato leaves or potato skins combined with water make excellent sprays. Another is hot pepper and water or even just plain catnip (which also works as an ant repellent indoors too.). That kitchen staple garlic is another repellent Plant it and anise between rows of veggies to repel aphids and slugs.

 Organic foods start with organic gardens. Start an all natural one this spring for a season of good healthy produce.Eating healthier and eating better is worth all the work.

Raising Organic Foodies

Parents always want the best for their kids. They give them Baby Einstein and toddler lessons in soccer and math. They want them to go to the best schools and get excellent grades. They cater to their whims, whether it's the princess or skateboarding phase. Parents should also care about what's going into their kids too. It's best to get them hooked on all natural and organic from an early age. Surprisingly enough little Missy or Junior will be thankful and grateful later on.

You can start out at the earliest phase. Making baby food is the best way. of controlling what they eat. After all the homemade stuff has no preservatives or added chemicals. You can make very simple mixes using organic fruits and veggies along with free range meats. Some common veggies to use are peas, which are high in calcium and protein. potatoes, turnips, winter squash and beets. As kids get older you can combine these into fun and colorful succotashes along with great sides. Steam them with garlic or ginger for tasty main meals. You can also use dried or baked veggies as healthy snacks. For example, dry out peas sprinkled with olive oil and sea salt in a low temp oven.These addictive munchies are even tastier than potato or corn chips

What happens when those little foodies grow up to be rebellious teen foodies? Indulge them every so often. Yes, it's neat to have that Slurpee and heaven only knows what's in it hot dog. Yet if you want them to eat healthy then put them in charge of menu planning and cooking. They can come up with fun stuff like homemade whole wheat pizzas with fresh tomato and mozzarella .Other cool and healthy dishes include stir fries that have fresh veggies and chicken in them or wild salads that have arugula and wheat grass. Try putting a few organic apples and pears with their lunches or just have the fruit out as quick to grab snacks. Also nix the sodas. Buy a juicer and have teen foodies come up with fruit combo drinks that they can mix with seltzer.

Everyone wants the best for their kids. That should include giving them organic , homemade food, full of not only love but plenty of vitamins and nutrients. Pass on the legacy of wholesome, healthy food. Eating this way will be beneficial throughout their entire lives.

Careful What You Eat

Today was not a good day foodwise.I wound up with a mild case of food poisoning at one of my favorite buffets.I think the ice cream was slightly sour and the machine was not up to par.I could have also been a case of the cream used being old. I should have guessed when the taste was slightly off. Should have paid more attention to that.

This brings me to the topic of spoiled food in general. When in doubt throw it out. I can't tell you how many times I've tossed out milk because it just wen t bad on me. Or tomatoes that turned rotty overnight.Or bananas that just went black and mushy. Sometimes it's the stores fault for selling old food, sometimes it's ours for hanging on to it to long. That has happened to me with puddings and cheeses. I've kept them well after their expiration date. Not a good thing. My mom's cousin always dates her food and throws it out after a week. Maybe this is a bit excessive but at leas she doesn't have to worry about food poisoning.Bacteria builds up on anything organic and can cause all sorts of problems with a foodies innards.

This has taught me a lesson.Stick to the fruit in your favorite buffet. Hopefully you won't go through the mess I just experienced. Also if it's unnaturally sour spit it out.

Devonshire Specialties

Today is Samuel Taylor Coleridge's birthday (and mine as well. ) To honor one of my favorite poets and shared birthday mates I'd like to explore Devonshire cooking. Devon was the shire where Coleridge was born on this date in 1772. Devon is a wonderful place with the English Channel to the south and the Irish Sea to the North.One of its other towns is Torquay , the town wheret he TV show "Fawlty Towers" was set. However it's also known for its' good food and organic farms.Its' menu takes from its' beautiful farmland.

One of the county's most famous foods is clotted cream.This is actually a variation of yogurt first brought to the UK by Phoenician traders around the time of Christ. Another explanation is that it was used as a way of preserving milk in the 1500's. Now it is made of standing unpasteurized milk that is left to set in a shallow pan. The cream that rises to the top thickens or becomes clotted.It's spread over scones and is one of the prime foods in an English "cream tea". Devon is also known for its' cheese and wonderful cider called scrumpy. The area has lush farms and a temperate climate so it's perfect for growing all sort s of fruits such as apples and vegetables like carrot s and turnips.

Devon is also hosting a food festival this month as well. There are several activities going on as well as restuarants that offering a tast e of Devon' abundant homegrown produce. Visitors can try some organic beef burgers as well as sides of beef , and lamb. Some events will feature the area's special cider sand apple wines.

Devon is just as beautiful as it was in Coleridge's time. There are still farms and dairies that offer the best of British cooking. STC would feel right at home today with a glass of scrumpy and a plate of fresh baked scones topped with clotted cream!

Food Dictates

recently New York State has it to tax soft drinks. They'll be after salt next if Manhattan mayor, Mike, Bloomberg, has his way. Yet is it really fair to make us pay extra for food?Granted too much Coke or Pepsi along with salty french fries are bad for us, but still. Does our local government have to interfere with our diets? Can't we be trusted to guide ourselves through the tricky path of healthy eating?



What the local or even federal government should do is go after the food companies. There should be laws as to what constitutes healthy foodstuffs.Have inspectors look into the amount of "bad" ingredients" that go into a product Maybe there should be bigger tax breaks for corporations that create nutritious , low salt, low fat, no or low sugar foods. There should also be more funding for farms that produce solely organic harvests. In this sense, good eating will be promoted .

Another big problem is how do we wean ourselves off sugary drinks and the like? It's not like we can wear a patch as one can with nicotine. We can try to steer ourselves s into drinking healthier stuff, such as unsweetened tea (will this be taxed as well? ) or just plain spring water.It's the same big job with eating healthy. It's going to be a slow process of weaning ourselves off favorite foods and leaning towards fresher, less preservative laden foods.

If those of you out there who think the taxation is a bad thing, then think about our Prohibition Era. Remember the whole idea of banning alcohol? It could happen with salt and sugar. A glass of Coke could be considered the new crack. You could get pulled over for driving with an illegal bag of chips. Hopefully it won't come to this. Hopefully we'll just eat smart and live better.

Organic Barbecue - Is There Such A Thing?

Can you combine healthy and unhealthy eating? Is it possible to take something that's potentially carcenogenic and turn it into something nutritional? The answer is yes. If you combine organic meats with outdoor grilling you can basically transform a possibly bad for you meal into something a little more healthier.

What would go into an organic barbecue? Free range meats that you can buy at natural grocery chains like Whole Foods and its' subsidiary, Fresh Fields. The company is devoted to offering customers meat and poultry that have been compassionately treated as well as fed vegetarian and organic grains. They also specify that their meats have not been fed supplemental hormones or antibiotics which can make the finished product toxic. The store also guarantees that the animals were given unlimited space to live and pastures to roam. The cuts will cost you a bit more than your average hamburger and chicken breasts but they'll be somewhat better for you. If you have no organic or natural groceries in your area then it's time to turn to the web. There are plenty of sites that feature not only the traditional meats such as beef, and chicken, but also unusual ones like bison, ostrich. and emu meat as well. Some sites also offer milk fed lamb and veal too.


Barbecuing any meat brings out carcenegens but if you have a taste for it then go the healthier route. Use wood chips.This is somewhat safer than using your regular briquettes purchased from the local supermarket. Another plus is that the chips impart a smokey flavor on the meat, giving it an extra oomph. You can either get mesquite or hickory although most people prefer the spicier, richer mesquite. This last is used in Southwest grilling. All in all a bag of wood chips is not that expensive. Usually a 1.5 lb. bag goes for under ten dollars. Again you can buy it at your local grocery or go to the web for more gourmet ones.

If you have to barbecue this season (and you will) go for the healthier route. Stick to organic meats and grill them over wood chips. It's the best you can do for your body considering the possible threat of disease.

How To Make A Baby Foodie

You can turn your little mini me into the next Marcel Proust if you give them wonderful and healthy food memories. Everyone has good and bad childhood experiences with food. Why not take it a step further with your child and give only good memories - and in the meantime bring another foodie into this world.

The first step involves their first real food. There's a reason why the little one hates all those jars of processed fruits, vegetables and mystery meats. You can make your own and there are some wonderful websites such as www.wholesomebabyfoods.com that have tasty and nutritious recipes. You can introduce your baby to organic produce. Have him or her get used to the taste of "good" veggies such as spinach , broccoli and squash, putting then in the same category as treats or candy. As your child grows older, you can add butter, margarine or garlic to make the vegetables more palatable (as my Mom did with us. I was the only six year old who passionately loved spinach and I still do thanks to her). Also make fruits a part of their desserts and snacks. Yes, it's fun to eat cookies and candy after school, but it's also fun to dip sliced apples in caramel or spear banana and strawberry kabobs into chocolate sauce.

As your mini-mes evolve into teenagers, introduce them to different cuisines. Luckily this is easy today with the world becoming one big village. They'll probably have a wide range of friends all coming from different backgrounds. Invite them over and tell them to bring recipes.You can have a cooking party where everyone pitches in and helps. This not only livens up any get together and/or sleepover but widens your child's culinary experiences. It also turns teens into foodies who can walk into any restaurant and know everything about the cuisine.

Remember foodies are made, not born. They can be born into a family of gourmets but they won't automatically pick up the finer or more exciting points of dining. That's up to you. Teach them young about not only the value of food but the pleasure of it as well.

To Buy Or Not To Buy Organic

There's a real problem when we hit our local grocery's vegetable and fruit section. Do we splurge and buy organic?Or do we scrimp and get the regular pesticide doused tomatoes and apples? There in lies the question.

Is organic produce really better than ordinary produce? A good and dear friend of the family had suggested we try organic bananas. She said they were sweeter tasting and definitely worth the price increase of twenty cents more than our regular grown bananas. I bought them but was still skeptical. Well, they did have a slightly sweeter taste and slightly firmer texture than the non organic kind. Yet that was it. I went back to buying my good old bananas the next week. To be honest I really didn't see any real difference in buying the two qualities. As for fear of ingesting pesticides, my produce has always been thoroughly washed before serving or prepping. I do give every fruit and veg in my house a double rinsing before eating. Maybe it's not enough. I don't know.

Years ago another friend used to be into all things organic. However he switched prices on the organic and regular oranges so he wouldn't have to pay full price. I used to laugh at him as well as admonish him for doing such. He just shrugged and said he was doing his wallet and his body a favor. Even at that time, ten years ago, I wondered if organic was really that good for you. After all aren't all plants exposed to our toxic air too? I'm sure pollution has done a number to our American produce as well.To be honest if you want really organic, grow it yourself. You can limit the amount of pest control on your fruits and veggies. Besides now is the time to start buying plants. Most stores such as Lowe's, Home Depot, and your corner nursery are selling everything form fruit trees to herbs. Also your local farms and farmers markets are probably big purveyors of evertyhing organic, from greens to cheeses even

Should you splurge and buy organic? As a foodie I'll say yes. As a smart shopper I'll say no but advise you to double wash and rinse all your fruits and vegs.