Frugal Food Shopping and Recipes

[EasterJoy]

Know what’s cheaper and healthier than cheap meat?

Eating vegetarian every now and then.

Yep…beans and rice, for instance; it doesn’t get cheaper than that! Even if meat is added to please those who “have to have it”, it only needs to be in condiment amounts, not a huge slab per person.

Spend the money on quality herbs and spices, though. They make all the difference, and even dried seasonings get stale.

 

[JRKH]

One of my favorite conversations with a local egg-seller was when I asked if they were grass or grain fed and she said, “I have no idea. They just walk around and eat.” Although the mass-produced eggs are cheaper, than extra dollar per dozen is really worth it.

I love this…

Peace
James

 

[LemonAndLime]

Yep…beans and rice, for instance; it doesn’t get cheaper than that! Even if meat is added to please those who “have to have it”, it only needs to be in condiment amounts, not a huge slab per person.

Spend the money on quality herbs and spices, though. They make all the difference, and even dried seasonings get stale.

I buy dried herbs, but I tend to use them too quickly for them to go stale - and use too much variety to use living herbs (besides, they are really really expensive). Since I’ve started cooking more from scratch my herb/spice collection takes up a shelve of its own, and now I know them well enough to make my own additions to meals. They can really, like you say, make the difference between a professional-tasting meal and something you’d get at a budget cafe.

 

[SummerSmiles]

Yep…beans and rice, for instance; it doesn’t get cheaper than that! Even if meat is added to please those who “have to have it”, it only needs to be in condiment amounts, not a huge slab per person.

Spend the money on quality herbs and spices, though. They make all the difference, and even dried seasonings get stale.

Yes! Seasonings make all the difference in the world! Changing the spices around a bit can really change a boring old rice and beans recipe and it helps from getting bored with the “same old stuff.”

 

[SummerSmiles]

One of my favorite conversations with a local egg-seller was when I asked if they were grass or grain fed and she said, “I have no idea. They just walk around and eat.” Although the mass-produced eggs are cheaper, than extra dollar per dozen is really worth it.

That’s great! This is one place where I’m happy to spend an extra buck, too. Although I won’t do it for the store bought vegetarian-fed eggs… hens weren’t meant to be vegetarian; they were meant to eat bugs and stuff too! And it really makes a difference in the quality of egg. Plus, I’d rather support a local farmer than some big-chain company.

 

[Zooey]

Eggs are almost always fine beyond their due date. I don’t know if you do this, but you can check to see if your eggs are OK by dropping them carefully in a bowl of water. If they float, I wouldn’t use them. If they sink and sit on the bottom they’re fine. I actually used this last night when I was making brownies, for my eggs that “expired” on the 11th. They were fine.

I am so glad that you posted this!! I learned this trick from my grandmother, & it really does work…I have used eggs weeks & even months past their pull date, simply by doing this. If they sink, & stay sunk, they are fresh–regardless of the date of them.
Also on eggs: I pay extra for brown shell eggs, not because of any taste or nutrition difference (there is none), but becasue brown eggs have thicker shells, & the thicker the shell, the longer the eggs will last. (Eggshells get porous w/age, & it is air getting in the shell that causes the egg to go bad; the thicker the shell to start with, longer the eggs will keep because the air has more shell to penetrate).

 

[happymommy]

Yep…beans and rice, for instance; it doesn’t get cheaper than that! Even if meat is added to please those who “have to have it”, it only needs to be in condiment amounts, not a huge slab per person.

Spend the money on quality herbs and spices, though. They make all the difference, and even dried seasonings get stale.

Do you have a good beans and rice recipe or do you just throw it together?

 

[Gordon_Sims]

I buy dried herbs, but I tend to use them too quickly for them to go stale - and use too much variety to use living herbs (besides, they are really really expensive).

If you have any spare green space at all, an herb garden is invaluable and one of the easiest things in the world to maintain (depending on the herb). I actually need to pull a bunch of herbs before I can plant mine this year. We already have more of a few herbs than we know what to do with. We’ll put in a variety of stuff in the next few weeks then have fresh herbs from now until September or so.

 

[EasterJoy]

Do you have a good beans and rice recipe or do you just throw it together?

I generally cook the beans with onions and seasonings and such, maybe a ham hock or some other bit from the pantheon of “pork rules”, and then serve that over rice. That’s just because I like the rice better than when it is cooked in the bean mixture. I don’t know; it’s just fluffier.

The traditional way, though, is to cook the beans and then adjust the liquid so the rice added at the end has enough liquid to absorb.

You might make a variation on the Spanish classic Moros Y Cristianos, such as:
epicurious.com/recipes/food/views/Rice-Cooked-in-Black-Beans-em-Moros-Y-Cristianos-em-364829; that is, you cook the veggies and bacon and goodies together, then add already-cooked beans and heat through for the amount of time it takes to cook the rice.

You can also do a variation on this Hoppin’ John recipe, where the beans cook for the amount of time it takes them to get tender, then you add the rice and continue to cook with the pot covered for the last 20 minutes or so:
epicurious.com/recipes/food/views/Hoppin-John-104452

There are also curried bean dishes that are served over rice. In fact, this is such a classic combination in so many traditional cuisines that I’d encourage you to go to epicurious.com and go through several classic combinations, like the ones above. You don’t have to have pork; there are always vegetarian variations. Still, the meat-eaters like to find a little ham hock in a dish like this, and even some of the vegetarian cookbook writers say that ham hock and bacon are two of the hardest ingredients to replace.

 

[EasterJoy]

If you have any spare green space at all, an herb garden is invaluable and one of the easiest things in the world to maintain (depending on the herb). I actually need to pull a bunch of herbs before I can plant mine this year. We already have more of a few herbs than we know what to do with. We’ll put in a variety of stuff in the next few weeks then have fresh herbs from now until September or so.

Absolutely. Basil can be too savory for the pests to leave alone, but thyme, sage, and rosemary even grow where the slugs reign. As for mint…better find it a place where you can keep it confined, because it can be invasive. Put in a little, and then stand back!!!

 

[LemonAndLime]

If you have any spare green space at all, an herb garden is invaluable and one of the easiest things in the world to maintain (depending on the herb). I actually need to pull a bunch of herbs before I can plant mine this year. We already have more of a few herbs than we know what to do with. We’ll put in a variety of stuff in the next few weeks then have fresh herbs from now until September or so.

I live on a first-floor flat, the space I have on my windowsills for plants are already full with things like cress, small lettuce, red chilli and some flowers my boyfriend brought me for no reason at all .

I did see a minature herb garden set in town the other day, I think I will be tempted when I get paid next!

 

[CTMOMto4]

And if you’re looking for inspiration, there are a LOT of web bloggers who’ve made frugal eating into an art. Try CT on a Budget for starters…her posts are pretty inspiring. Maybe some of the folks here blog too?. I started one recently but I have limited time so I haven’t got in the habit of writing much.

Just want to say “thanks” for the shout out.: ) I am known for stretching my dollars as far as possible; life circumstances have made this ever more important this past year. Do check out my blog (and no, I get no royalties, no paid endorsements, no advertising etc). I am just a Mom trying to make it through everyday life, on an ever restricted budget, while meeting life’s challenges. I hope that helps you.

 

[happymommy]

I live on a first-floor flat, the space I have on my windowsills for plants are already full with things like cress, small lettuce, red chilli and some flowers my boyfriend brought me for no reason at all .

I did see a minature herb garden set in town the other day, I think I will be tempted when I get paid next!

I just started my own little indoor herb garden this week…it’s really cute and smells yummy!

 

[TrueLight]

Now, I’ll break down the meat purchase.

Buy the family pack of chop meat. This will be for your meatballs & your future burger night.

Have some plastic wrap ready.

Take 1/2 of the family pack of chop meat & make individual burgers. Place one burger in the plastic wrap and wrap it. Do this process until you have enough burgers for burger night.

Place the burgers in the freezer. The night before you wish to have your burger night, take them out of the freezer and put them in a bowl and then in the fridge. By the next day they will be defrosted.

Take the other 1/2 of the chop meat. Put in a bowl. Season with salt & pepper, 1 teaspoon of oregano, 2 tablespoons of grated cheese, about 1 tablespoon of dried parsley, 1 egg, 1/4 cup of breadcrumbs and 2 tablespoons of water. Some garlic & onion powder as well.

Mix well until all is combined. Roll the meatballs into the size you desire, perhaps gold size. Place them in a baking pan and bake at 350 for 30 minutes.

Let them completely cool. Take as many meatballs you’ll like for you Monday supper, place them in a pan with some sauce and cook for 30 minutes. Serve them with pasta.

Now, take the other meatballs which are still in the baking sheet & freeze them for a future meatball supper, or place them in the fridge the Wednesday meatball hoagie night.

I think you get the idea of what I’m trying to show you here. The freezer can be your best friend. Just take the meat out the night before.

Also, you can do this process with chicken breast as well. It’s best to buy family packs, take out 2 or 4 pieces which you will use immediately & freeze the rest.

I hope I was helpful.

Doing the meatball idea tonight. We’re having the hoagies then I am freezing half for a spaghetti dinner later on in the week.

Then I’m cooking a family pack of wings with rice and beans and veggies for tomorrow night and Tuesday. Wednesday will be the spaghetti and meatballs.

I didn’t shop for Thursday and Friday. Thanks for your help!

 

[IneedGod]

I agree with true light. Your freezer is your best friend!
Buy large paks of meat whether hamburger, chicken or what ever. Divide into meal size portions cover and freeze

Also use your imagination, I make one meal I call “Crazy cheap sausage N rice”.
You take sausage 1-2 depending on taste and how much you want.
(the long fat sausage like italian smoked)

One box of Rice-a Roni.

As you brown the sausage start your Rice a roni, when the rice a roni gets to the stage where you cover and simmer, drain and add your sausage to it. Complete according to rice a roni directions.

I add a veggie as a side and it will serve 2 people 2 - 3 meals so I would say it would serve 4-5 at one meal.

Price: Rice-a Roni .99 cents
Sausage 1.78 - 4.00 ( look for the cheapest the prices do vary)

My DH found it yummy as welll as thrifty.

Soups ,stews etc. can make more than one meal so remember that when calculatling cost.

Best wishes, I know I am always on the lookout for inexpensive yet tasty and nourishing meals.