Simple Side: Carrot Raisin Salad

Heather says:

This classic pairs well with sandwiches and meals that call Spring and Summer to mind.  In its most basic form, the recipe here, it’s low cost and low effort.  There are many variations on this recipe, feel free to share yours in the comments.

Ingredients:

• 2 cups coarsely shredded carrot
• 1/2 cup raisins
• 1/2 cup plain yogurt

Directions:

Stir together and chill in the refrigerator for at least two hours.

I don’t know about you, but that write-up just about wore me out.

Ask the Audience: Crumbles of Cakey Goodness

Heather says:

I just got in a few hours ago from Ivy and I’s first public appearance.  We spoke at CREATE South and had a wonderful time.  I would like to give Andre Pope the Home Ec 101 Seal of Approval for his BBQ and chicken bog.  I will be spending this evening with my family and catching up on things that must be done before I turn into a pumpkin.  With that in mind, it is time for an episode of Ask the Audience.   Feel free to clap and cheer, we love it, too.

Recently someone asked me a question that seemed perfect for our fun and creative frugal cooks:

When making a layer cake, what do you do with the trimmed bits of cake?

Heather’s Household Truths: Dinner Dynamics

Heather says:

While I am concentrating on food in this particular essay, the general sentiment can be applied to life in general.  Secondly there are no special needs in my household, with the exception of an intolerance to red dye #40.  If you are dealing with special needs, whether physical or psychological, I advise you to seek professional help for your situation.

I cannot please everyone all the time.  No matter how much effort put into menu planning and meal preparation not everyone will be perfectly content with every meal, not the children, not my husband, and certainly not myself.  I spent a lot of time learning to cook in a high end commercial kitchen, yet it is a world apart from cooking while entertaining three small children while my spouse works long hours.

I am not a short order cook; I did that for a brief period after highschool and if I can help it, it is not a resume bullet point I plan on revisiting.  Ever.

Each day, three meals, and a snack are prepared. Over the course of a week carbohydrates generally balance with protein, a healthy variety of fresh, frozen, and dried fruits and vegetables are prepared and consumed.  I know my family’s diet is nutritionally sound.

Cooking for a family is a learning process, if there is a financial blow the grocery budget is often the first to be slashed.  If learning to prepare meals for a family is an undertaking, doing so on a tight budget can feel daunting.  Be flexible and mature: take reasonable portions, eat your vegetables, even if they aren’t your favorite, don’t make faces, and don’t complain.  Additionally, don’t allow those behaviors from others at your table.  If your spouse is the main culprit, address the issue privately and in a nonconfrontational manner, ask for help and remind him or her that they are a role model.

I test a lot of recipes for this site.  I think some of you would laugh to know exactly how many weeks we tried biscuits before I found the recipe that was simple, cost effective, and tasty.   There were a couple nights where my husband and I joked that this or that particular recipe may be banned in fifteen states for its potential use as a lethal weapon.

Last night was another such night. I was testing a recipe for Cuban pork tenderloin that looked inviting, but proved to be beyond underwhelming.  I don’t know about you, but we can’t afford to waste food. We didn’t complain (in front of the kids, anyhow) but no one took seconds and the leftovers will be transformed,  with a lot of seasoning and cheese for tomorrow’s stuffed peppers.  The next time you have a stinker of a meal, provided it isn’t burnt to a crisp and inedible, take it in stride and be the example.  Use it as an occasion to model patience and resourcefulness.

All the squeezy bottle convenience with none of the squeezy jelly taste (or cost!)

Ivy says:

I love the convenience of the squeezy jelly bottles, I really, really do. No more having to get 2 knives out because I am completely skeeved at the thought of putting a used knife into the jelly container after the peanut butter, even if I wash it off. I’m strange, I know. But I really do like the convenience of the squeezy bottles.

I don’t, however, like the taste or the price of the squeezy bottle jelly. I’m spoiled- my mom makes the best grape jelly ever. What’s a frugal girl who loves squeezy jelly bottles but her mom’s homemade jelly to do?

Easy. I wash out the squeezy bottles with a bottle brush and refill them with mom’s good jelly. Now, I’ve been using a funnel and a chopstick to push it all in there, but Heather and I were talking about this and we’ve determined that it is probably possible to heat the jelly to make it liquid, then refrigerate to make it re-gel. I’ve only tried this with a small amount of jelly and it seems to work. But it’s not fully tested, so don’t take that as gospel. Once I run out of jelly and have to refill, I’ll try that method and we’ll revisit this post.

But I’m loving the convenience with the cost savings. And hey, recycling!

Tightwad Triumph: Beans and Rice

Heather says:

On the rare occasion we have ham, I freeze the bone and save it for a week when I need our grocery dollars to stretch just a bit further. Cornbread rounds out the meal nicely and keeps the grand total, for us, under two dollars. Yes, even if you use a mix like Jiffy. This dish simmers for several hours, but requires almost no attention. It’s wonderful on a damp or chilly day.

• 1 ham bone
• 1 1lb bag of dried navy beans - soaked according to the directions on the bag
• water
• onion for garnish - optional

Place the ham bone in a large pot with just enough water to cover the bottom of the pot. Cover tightly and cook over low heat, this brings out a lot of flavor. Add the beans when the water has turned brown and the ham has darkened to a reddish brown. Add just enough water to cover the beans and simmer on low for at least two hours, it is done when the beans are tender. Pick out the ham bone and serve over cooked rice. We love ours with Louisiana Hot Sauce.

Enjoy!

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