What I’d Love to Accomplish in 2013

It’s January so I figured I’d publicly share my list of things I’d like to accomplish this year!

My 2013 “To Do” List

Tortillas
Sourdough
Butter
Yogurt
Mustard
Mayonnaise
Seitan
Tapioca pudding
Egg custard
Gluten free baking – already been experimenting with this
Snack bars
Crackers
Pie crust
Wontons
Scones
Biscuits

Now that I have a (used) Kitchenaid stand mixer, there are so many new recipes to bake. I have found recipes in the past that I never considered because the instructions required “mixing.”

My 2012 “To Do” List

Braided bread YES! Did it
Tortilla
wontons
Pie
Seitan
Egg custard
Mustard
Mayonnaise

Other 2012 Proud Accomplishments

Canning
Oven Dehydrating
Jelly/jam
Peanut butter and other nut butters

January 1st! New Year New Outlook

Isn’t it funny how we always think that crossing over to January 1st is going to magically change our lives? LOL.

I don’t normally encourage New Years Resolutions, but this year, I’m a believer!

During the last couple of months, my food/health habits have declined, and my weight has creeped up to 141ish. Take out dinners have taken precedence over home-cooked meals, and that has to STOP! I haven’t been as active as usual, and my back “went out” a few days ago. I feel flabby and gross; I’m addicted to fatty junk foods and sugar again.

BUT I’m not considering this to be a failure!

I’m moving into 2013 with a fresh attitude. I have great support from my sweet husband and much-needed inspiration from my buddies over at MyFitnessPal.com.

oranges are healthy

I can do this! :)

Connecticut Farmer & Feast Book Review

I found the Connecticut Farmer & Feast: Harvesting Local Bounty book at the library, and took a few weeks to read it.

The book opens with an introduction and I was saddened & shocked to learn that Connecticut’s farmland is disappearing at an unbelievable and alarming rate of 8000 acres a year! The author, Emily Brooks, states that it is one of the fastest in the country! In less than 20 years, CT has lost 21% of their farmland; residential and commercial building is taking over.

She also states that farms require less than 50 cents in town services for every dollar they generate in local taxes while residential development costs towns more than 1 dollar for every dollar of revenue generated.

That statement puzzled and intrigued me, so I did some research. With the cost of schools/education, police/fire, road maintenance, towns that have a choice to purchase & save open space vs allow commercial/residential development, are much better off in the long run choosing to save the open space. Real estate taxes go up for everyone to recoup the cost of more children attending schools.

Here is a great link I found while searching:
http://www.greatswamp.org/Education/anjec.htm

When I think about it though, we can’t blame the farmers for selling out to developers. The local farmer is overworked and vastly under-appreciated.

That’s why this book is so important. It shines the well-deserved light onto local Connecticut farmers.

The book is divided by county. Each farm is highlighted with a few pages, including their location info and a full description/interview with several photos.

There are many different types of farms including many that grow vegetables, several that raise animals, and some even operate a fishing/shellfish business.

I was amazed that there were also a few maple syrup producers, although the book states that only tenth of % of all maple trees in Connecticut are actually tapped for their syrup.

This is not necessarily a cookbook although there are lovely recipes using some ingredients that the highlighted farm sells. It’s more like a history book with stories from each farm with photos so you can really see each farmer and the land they work.

Some stories are heart warming and some are heart breaking. For instance, the owners of Futtner’s Family Farm (3 generations) are going through financial problems due to health issues. They are drowning in medical bills. Theirs is a sad but hopeful story of family and deep love for each other and farming.

I wish we lived just a little closer to Connecticut and some of these marvelous farms.

It’s exciting that the author is currently writing a ” target=”_blank”>similar book for NYC. I really hope she considers a Massachusetts version in the future! It’s something that could be a fantastic reference for every state!

If you live nearby to Connecticut, I recommend finding a copy of the Connecticut Farmer & Feast: Harvesting Local Bounty book, even if it’s from the local library. It’s a great resource to learn more about specifically where your food comes from!

Disclaimer:
I love reading cookbooks, like some people love reading novels! I am inspired by recipes, and enjoy learning ideas from cookbooks, which means I’d rather put my own spin on a recipe than follow it exactly. Please keep in mind that my opinions might be completely different from the other home cooks.

Cut Your Grocery Bill in Half (America’s Cheapest Family) Book Review

cut your grocery bill in half with americas cheapest family

I borrowed the book “Cut Your Grocery Bill in Half with America’s Cheapest Family” from the library, and wow, what a learning experience!

The book has been a tremendous help with getting me back on track with a budget & saving money! A few months ago, I set up a preliminary spreadsheet budget, but now I have a more detailed budget. It’s become an obsession now!

Although not all of the suggestions and tips apply to every family’s situation, this book could be helpful for anyone wanting to learn how to spend less on groceries, as well as help to organize your kitchen and pantry. Even if you implement one or two of their suggestions, you will win!

The chapters are as follows: Cut Your Grocery Bill in Half (or More); The Power of the Plan; Shopping to Win; Couponing-One of the Many Ways to Save; Cooking That Will Save You Time, Money, & Sanity; Stocking Up & Organizing-Store It, Find It, Use It; Economizing Equipment-Powerful Money Saving Tools; Family Dinnertime-Building a Stronger Family at the Table; Feeding Your Kids for Less; Where and How to Eat Out for Less; Gardening-Grow It Yourself & Be Healthy; Bag Up the Savings; Bonus: More Ways Singles & Empty Nesters Can Save a Boodle; Recipes.

I decided to read it in order, from cover to cover, and try to implement their advice as I read along.

Meal Planning

The book stresses the importance of a solid menu plan, which is probably the area in which I need the most help.

I would love to get into a routine of planning specific meals and building a shopping list that works together with the meal plan. That will be my biggest challenge.

Just last week, I tried to create a dinner menu for the week, but something always changes and I end up off track again. But the book is encouraging, explaining that changes to not happen overnight. It takes time and practice to get things right!

I’m also trying cook extra meal portions to “feed the freezer.” I already do that to some extent, but it needs to be kicked into high gear with better organization and planning. I started keeping an inventory list of what’s in our freezer, because unless you know what’s in the freezer, you won’t use it!

It’s really an awesome feeling knowing that on busy nights, I can rely on a freezer full of ready-to-reheat homemade meals, that just need to be defrosted that morning or the night before. It’s the art of planning ahead!

Shop Less, Spend Less

The authors propose that to save money on groceries, it’s essential to shop less often; they shop only one night a month at 2-3 stores offering the best sales. Once a month would be impossible for me, as I rely too much on fresh produce, but I am aiming for once every 7-10 days. It’s difficult because I do enjoy grocery shopping, but I’m going to give this a try and see if it helps to keep spending within my budget.

The book also teaches some of the tricks & mind games that grocery stores play to get you to purchase more. I learned that stores WANT you to impulse buy, and they make tons from shoppers just stopping to buy “just one thing”!

And I passed my first “test” last week. I wanted to make muffins, but I had no milk (dairy or non-dairy) in the house. I wasn’t planning on grocery shopping until this week, so I really didn’t want to go to the store for one item, and I kept thinking about the advice in the book. Just make due and substitute what you need with something you already have. So, I used my brain-power (whoo hoo), and realized that in place of milk, I could use yogurt, which I had plenty of. Problems solved! I was so proud of myself!

I’m definitely going to try to stick to my shopping list, and not give in to impulse buys! One tip from the book is to keep any impulse items in the grocery cart top rack, and when you are all done shopping, look again at each item and decide if it’s worth adding to your grocery total.

My Personal Tip for Smart Phone Users

I have a tip of my own for smart phone users: The Grocery IQ app is not so “smart” anymore has been indispensable when I’m shopping. IMPORTANT UPDATE: On May 8, 2012, Grocery IQ updated their app removing the ability for product pricing, thus making the app utterly useless for anyone on a budget! I don’t know what their motivation was, but the app was totally redesigned, also removing my customized aisles and history.

I’ll be writing a detailed review of Grocery IQ app soon, but to summarize, the app keeps used to keep a running $ total of items in my grocery cart as well as what’s left on my shopping list. That way I know There is now no way to know exactly how much I’m spending and it’s a whole heck of a lot easier to use than I might as well just use a calculator!

Rainchecks

I loved the tip in the book about rainchecks. I ask for rainchecks all the time at Whole Foods when an item is out of stock. I never thought about asking for a raincheck for an item that might actually be in stock, but perhaps you would like to purchase at a later date for the sale price.

Prebagged Produce Weighs More

I think my favorite tip in the book was to buy prebagged produce.

Months ago, my sister told me how much she loved buying the 2lb bags of organic carrots at Whole Foods. I always thought it was silly because the price for loose carrots was $1.29/lb while the bagged carrots were $1.25/lb. Why not pick and choose your own carrots for a few more pennies?

Well, I’ll tell you why. The book states that prebagged produce by law must contain at least the weight claimed on the bag, and most manufacturers will err on the side of caution and add more ounces to the bag.

They’re right! I weighed the 2 lb bag of prebagged carrots I bought at Whole Foods and it was 2.33 lbs. That brings the cost per pound down to $1.07, saving over 20 cents per pound vs the loose carrots. No, it’s not a budget shattering savings, but it made me feel good, and at the same time, it made me think of my sister, whom I love very much! <3

Know Your Prices

Following the advice in the book, I set up a “best price” spreadsheet for regularly purchased items, along with an additional spreadsheet to compare bulk pricing. Yes, it is time consuming, and the book warns you about that, but once I researched prices from Whole Foods, Amazon.com (subscribe & save) and iHerb.com, it was amazing to see the subtle (and not so subtle) differences in price.

I keep a pdf copy of the list on my iPhone, and also a printed copy if needed.

I still have a long way to go with price organization, but I’m off to a great start!

Buying Used Appliances

The authors suggest buying used vs new when it comes to some appliances, but you must be informed before purchasing. Know the value of the item, check sales to compare to how much it costs as new. Research the brand name for reliability. Is the seller the original owner, do they have the sales receipt and instruction manual? Visiting the seller’s home can tell you a lot about the integrity of a person.

It’s okay to haggle to get the best price, and again, that’s where researching fair market value is helpful.

It’s very important to know the item’s serial number and either call the manufacturer or research on www.appliance411.com/service/date-code.php to find out the age of the product. Sellers notoriously under-age their products, and it’s always a good idea to know beforehand if a product truly is 5 years old or if it’s 25 years old. They suggest a cap of 4-5 years old when purchasing used items. If a serial number plate is missing, it could be stolen.

Get a receipt when purchasing used with date, amount paid, serial number, and buyer & seller names.

Miscellaneous Tidbits

There are great suggestions in the book concerning organizing your freezer, including placing the contents in paper bags – something I’m going to try!

They also warn against keeping your freezer in an area that has temperatures less than 55° – I did not know that! We have our chest freezer in the workroom downstairs, and I’m not sure if it gets colder than that in the winter. I’ll have to check into it.

Another great tip is to use table linens/cloth napkins actually made of linen not polyester. Linen lasts a very long time and is stain resistant, but it needs to be ironed. It’s also lint-free, which also makes older, warn linens great for cleaning windows and glass. Estate sales are a great place to find linen table cloths and napkins for very cheap prices.

Cheap Food is Not the Answer

One strategy that I strongly disagree with is their advice to purchase cheap food, especially meat, dairy and eggs. Purchasing beef at $.99/lb is NOT a healthy choice.

Cheap meat is directly related to factory farming which abuse animals and destroy our environment; I would rather pay more for better-raised meats and just eat less of it.

The more we encourage “cheap” food, the worse our nation and our economy will become.

It’s not just animal products, cheap produce encourages pesticide usage, which affects the health of farm workers, as well as the health of those consuming the produce.

Farmers can’t afford to keep growing responsibly, because the public demands low cost food! Organic is not always the answer, but at least it protects the environment and farm workers from being exposed to toxins.

It’s unfortunate, but we’ve become a nation that is dictated by the thrill of a “bargain.” I’m not saying that we shouldn’t try to save money when grocery shopping, but we shouldn’t expect rock bottom prices either. There’s a reason that it’s so cheap, and we’re paying the price with our health and our environment, while big food companies are gaining huge profits!

But I don’t have a large family to feed (there’s just two of us) so I really can’t blame the authors for purchasing “cheap food.” I consider myself lucky that I am able to have that choice, and realize that other families cannot afford to.

Admittedly, there are occasions that even I can’t stop myself from buying something that I know is not humanely raised, like a block of good cheese. And there are moments (especially after reading this book) that I think about how much I’d really be saving if I just gave in and purchased cheap food on sale in the weekly fliers. But until the day that I’m desperately in monetary straights, I will continue to eat as I do, knowing that yes, I am probably spending a lot more, but it’s worth it!

And THAT is the beauty of the book, you aren’t forced to do as they do, unless of course you want to. There were plenty of other ideas that I found extremely beneficial.

I encourage everyone to grab a copy of Cut Your Grocery Bill in Half with America’s Cheapest Family

And to boot, the book is at a bargain price of under $7 brand new shipped from Amazon! – but if you want to save even more cash, then borrow it from your local library like I did! I promise either way, you will learn something that helps your food budget!

Web Resources:
America’s Cheapest Family website – lots more tips, and videos of their appearances on various TV and radio shows. This family is marketing genius!
America’s Cheapest Family Gets You Right on the Money – their first book, which I have on order at the library. Looking forward to reading it!

October Unprocessed 2011 – Day #15 & 135.6 lbs

Yay! I’m half way through my October Unprocessed 2011 challenge! There have been a couple of flubs along the way, but I’m not worrying too much. Life is too short to beat yourself up with too much nitpicking.

In general, I think I am doing a great job with the challenge.

And a bonus! I weighed myself this AM, and I was shocked to find that I’m down to 135.6 pounds! I don’t know if that’s a good thing or not; I know I haven’t really been working out, so I hope it’s not just muscle loss. Or could it be from the challenge? I don’t think I was eating THAT poorly before, but maybe these past couple of weeks were “different” enough to cause a change.

What’s Been Happening?

  1. I have been back to baking bread completely with whole grains. No white flour at all, using whole wheat, rye, and corn flours. Bread has been delicious, and it’s renewed my love for wholesome bread again. I admit I was getting sloppy, adding up to half white flour to my bread dough.
  2. I’ve actually stopped eating dark chocolate bars. Not intensionally, it just kind of happened that way. I have a bar of Equal Exchange organic 80% chocolate in my cupboard, waiting for me if I feel the urge to have a bite, but I haven’t really felt the need yet. Equal Exchange is soy free, but does contain “organic raw cane sugar” which might or might not be an acceptable “unprocessed” ingredient according to some participants, but I decided ahead of time that I would make an exception for chocolate if necessary. PS I did make the “powerballs” and they are good, but they aren’t really the same.
  3. I’m still occasionally eating white pasta and white rice. I never considered those to be “evil” unprocessed choices. They aren’t something I eat every day, just maybe once a week or so.
  4. I renewed my love for yummy barley. It’s so inexpensive at the Whole Foods bulk isle and you only have to buy what you’ll need. I bought a small amount of pink lentils, and I’ll be trying millet soon too. The bulk isle is a great way to try out some grains without the commitment of a full bag, and in most cases, the per lb price is LESS than the pre-bagged version anyway!
  5. This challenge has made me soo much more aware of food and ingredients. While at Whole Foods, I usually spend time noshing on samples at the end of the isles, but now, I’m more aware. No more stopping for their “organic” cookies and chips. It actually feels good to pass them and not partake.

Restaurants

We went out to dinner last Saturday night, to the Lobster Tail, a local seafood restaurant. I had purchased a Groupon months ago, and it was set to expire. I ordered a grilled combo dinner of shrimp, scallops and haddock, and was so happy that all the seafood was US-caught! It was absolutely delicious! They also served a side salad (with balsamic dressing), fresh green beans and a wonderful rice, which seemed to be a spanish risotto. There was such flavor, I was thrilled!

And we topped it all off with dessert to go. There was so many devilish choices, but I went with the cheesecake.

It was a deliciously decadent meal and I don’t think I strayed too too far from the unprocessed rules, but if I did, it was worth it! haha!

PS. I did agree ahead of time that I would give myself one day a week to go out to eat, as long the restaurant was fairly unprocessed. Okay, the cheesecake probably strayed a bit too far, but again, I’m not going to nitpick!

Take out dinner last night at the local Asian restaurant: steamed chicken & veggies with Japanese vegetable fried rice. That was probably more in line with “unprocessed” than the cheesecake! LOL

One More Stray

And one last “stray” I want to confess. The other night, we had salads, and I did use Cindy’s dressing (with gums,etc). No, it’s not the worse thing I could have done, but probably not following the unprocessed rules.

The bottle has been open in the fridge before I knew I’d be doing the challenge. I could make the excuse saying that I didn’t want to waste it, but truth is, I just didn’t feel like balsamic vinegar on my salad that night. I wanted a buttermilk creamy dressing. I really need to learn how to make this myself someday!

I can’t promise that I’ll stay away from Cindy’s Dressings again this month. We’ll see.

Sixteen More Days Left

So, 16 more days left! I don’t foresee any problems, and I hope it’ll be as successful as the previous 15 days!

I’ve really REALLY enjoyed reading the daily guest posts over at Eating Rules. I’ve learned lots of wonderful information.

  • What are gums?
  • The Scoop on White Flour – this is probably my favorite post so far, written by Cassidy Stockton from Bob’s Red Mill. I had no idea that some whole wheat flours are not ground from a whole grain. Some sneaky flour manufacturers “separate all three parts of the wheat grain and re-combine them to produce whole wheat flour.” That doesn’t sound as healthy as grinding an actual whole grain. I have been meaning to contact King Arthur to find out what their grinding process is.
  • Zombies & Advertising – a subject very close to my heart. It drives me crazy that Food companies are allowed to vastly stretch the truth in their advertising content and no one is stopping them! Long ago, I stopped purchasing most food products that are heavily advertised in media, and Big Food Corporations are not concerned with our health and well being, but only care about profits!

I can’t wait to read what’s coming in the next 16 days!

Jamie At Home cookbook review

Jamie At Home cookbook review

I love the Jamie at Home: Cook Your Way to the Good Life cookbook! It’s not just a cookbook, it’s got great tips for growing your own a veggie garden and raising your own chickens! It’s also the companion cookbook to Jamie’s TV series of the same name (“Jamie At Home” on the Food Network and Cooking Channel)

It was so touching to read about his decision to take in flocks of abused chickens from egg factory farms and raise them with his free range chickens.

I also learned more about lamb and exactly what mutton is. Did you know that sheep over a year old are mutton and that the flavor is much more complex than younger lamb? Of course mutton must be cooked low and slow, but that’s how Jamie likes to cook!

He writes that mutton has gone out of style and that it would help farmers if more people requested it because mutton usually comes from breeding sheep. I don’t remember the last time I ate lamb and I don’t know that I like the flavor. But I keep wanting to try it especially when there’s chefs like Jamie Oliver inspiring me!

One complaint about the actual book is some pages are difficult to read due to pages with darker background colors.

And although his recipes are “dead simple” as he likes to say, with rustic homey ingredients, they aren’t always something I’d want to cook. But the recipes are always totally Jamie and you can hear his voice speaking through the words on the page. Very English! Very seasonal! BRILLIANT!

He works with a lot of ingredients that might be intimidating to some home cooks. Items like pork belly, rabbit, squash flowers scare me but it’s nice to know he’s on your side holding your hand inspiring you to try new techniques and ingredients.

No, I don’t know if I’ll ever seek out a partridge bird or cook up venison stew but Jamie was instrumental in bringing me to a deeper understanding and respect for animals and how it’s okay to hunt animals as long as it is done with total respect and without waste. No, I’m never going to kill my own food but I’m not so against others doing it anymore.

Disclaimer:
I love reading cookbooks, like some people love reading novels! I am inspired by recipes, and enjoy learning ideas from cookbooks; I like putting my own spin on a recipe rather than exactly following it. Please keep in mind that my opinions might be completely different from the other home cooks.

(review originally authored on Dec 17, 2010)

Almost Meatless – Recipes That Are Better for Your Health and the Planet – Book Review

I found the Almost Meatless: Recipes That Are Better for Your Health and the Planet by Joy Manning & Tara Mataraza Desmond book at the local library.

It is impossible to continue to feed ourselves and the world, unless we reduce our consumption of animal products. That includes local humanely raised animal products, as well as inferior cheaply-raised Big Food animal products.

Eating as a “flexitarian” is so much better for your health and especially good for the environment. AND it’s good for your food budget too!

almost meatless book review

We eat several meatless meals each week, but when I do cook meat, poultry or seafood, I really try hard to limit our portion to no more than 4 oz (raw) or 3 oz (cooked). It really helps to view animal products (including dairy, poultry, eggs, meat, and seafood) as an enhancement to the dish, not the main attraction. Adding more plant based foods like vegetables, fruits, grains, beans and nuts, to make those the centerpiece of home cooked recipes.

And this is where the “Almost Meatless” book comes in handy for inspiration. From inside the book’s dust cover: A little meat can go a long way…. So true!

Keep in mind, this is not a vegetarian cookbook, all the recipes include animal products, but they are not the main component of the dish. Meats are used sparingly, but wisely, to build layers of flavors in the recipes.

The book is sectioned by each animal product (chicken, turkey, seafood, pork, beef, lamb, eggs, and broths), not by recipe subject. While browsing through the book, like I love to do, reading it cover to cover, it’s wonderful to see all the chicken recipes or all the beef recipes together, but for the home cook, it might be confusing not to be able to find one chapter for all soups, or pastas, or sandwiches, salads, or side dishes, especially when meats can sometimes be used interchangeably with each other. It might be more difficult to find what you’re looking for unless you know how the recipe is categorized in the index in the back of the book.

But that is really a small price to pay for the benefits of the book. It’s packed with loads of inspiration and ideas! I especially loved the tips on making your own stocks and broths on page 130. They tell you WHY you need to use cold water and why you only want to simmer (not boil) and why you should skim the foam. Stuff I never really understood!

At the beginning of each “meat” section, there is a terrific explanation. What to look for when purchasing (ie labels like “free range” which mean nothing in today’s terms), why and how to avoid the factory farmed version and find a local farm that raises their animals with care and respect.

For instance, what do the terms organic or grass fed for beef mean? It’s on page 84!

The “Bring Home the Bacon” blurb on page 37 was an eye-opener for me! I don’t ever buy bacon (turkey or pork) from mainstream Big Food companies anymore, but if I did, I’d certainly not want to buy one that included “mechanically separated turkey” as an ingredient!

There are a lot of beautifully detailed photographs in the cook book, only a few recipes do not have an accompanying photo. On the negative side, some of the photos are useless; for example, page 127 displays a yummy bowl of seeded tomatoes instead of the actual finished Pizza Strata dish. Same problem on page 95, instead of showing the finished Chimichurri Fajitas, there is a lovely eggplant photograph. Lovely yes, but not helpful for those of us cooking the dish. For the most part though, the photos do compliment the recipes, and really show great detail on what to expect for the finished recipe.

One other small complaint, I wish they didn’t use so much white flour and/or white bread as ingredients. I’m NOT dead set against never using white flour or white sugar, but after all, we’re eating less meat for the health of our bodies and the planet, so give us more healthy whole grains.

But I loved that they really encouraged finding local food, especially local animal products! That’s so important!

I recommend the Almost Meatless: Recipes That Are Better for Your Health and the Planet cookbook. It’s a beautiful detailed book and even the more experienced home cook will find something inspiring in the recipes as well as the tips and information. I enjoyed reading through it!

Some favorite recipes that inspired me:

Disclaimer:
I love reading cookbooks, like some people love reading novels! I am inspired by recipes, and enjoy learning ideas from cookbooks; I like putting my own spin on a recipe rather than exactly following it. Please keep in mind that my opinions might be completely different from the other home cooks.

October Unprocessed 2011 – NO Processed Food for One Month

I stumbled on the October Unprocessed 2011 over on the EatingRules.com blog and it seems like a good challenge to try.

For the most part, I don’t eat processed food, but yes, there are times when a few items sneak in…like a subway sub or some birthday cake from the grocery store.

His definition of “processed food”

Unprocessed food is any food that could be made by a person with reasonable skill in a home kitchen with readily available, whole-food ingredients.

I call it “The Kitchen Test.” If you pick up something with a label (and if it doesn’t have a label, it’s probably unprocessed), and find an ingredient you’d never use in your kitchen and couldn’t possibly make yourself from the whole form, it’s processed.

It doesn’t mean you actually have to make it yourself, it just means that for it to be considered “unprocessed” that you could, in theory, do so.

There is a discussion from last year

It would be a good challenge, now that summer is winding down. No more vacations to temp me with sugary fatty treats. I signed up! Whoo hooo!

$5 Challenge – Slow Food With a Budget

So the Slow Food movement has been promoting a $5 challenge that is starting today, Sept 17th. Cook a meal for yourself, your family, your neighbors, a party, for $5 or less per person, using the slow food ideals: “food that is good for those who eat it, good for farmers and workers, and good for the planet.

The $5 challenge has been met with praise and some criticism.

Yes, for a family of 5 or more, @ $5 per person, that could pose a bigger challenge for some families to afford on an ongoing basis. But I think the point is, the $5 amount is a guideline, as in “$5 or LESS” – so work within your own monetary means.

My $5 Challenge Meal

Last night I started to think about what I would like to cook for my $5 challenge meal. I won’t know exactly how the finished dish will come out until I start cooking, but I was inspired by a couple of recipes:

  1. Butternut squash with celery leaves and orecchiette (Whole Foods recipe) – now I wish that I didn’t “dry” all the leaves from this week’s fresh CSA celery.
  2. Pasta with Winter Squash and Tomatoes (Mark Bittman from cooking channel)

Here are the planned ingredients (I’m not counting salt & pepper or dried spices or balsamic vinegar):

  • $1.22 per person – Air chilled boneless chicken breast $4.89 for just under a pound = 4 servings. We’ll have leftovers! (boneless chicken breast is a treat for us, I normally buy whole chickens – pastured or organic. Eventually, I’d like to find a local source, but for now, I purchase at Whole Foods store.
  • $.52 per person – Butternut Squash @ 2.11 for 2 lb squash = 2 4 servings – after cutting up the squash, I realized there is more than enough for 4 servings.
  • $.38 per person – Dececco Pasta 3oz each person @$2 for a 16 oz box (Dececco is my splurge pasta. I think this brand is worth the slightly extra cost.)
  • $.17 per person – one 8 oz onion – 3 servings
  • $.58 per person – received a pint of mixed cherry tomatoes in our CSA box this week plus I picked a tomato from our garden (FREE). I’m estimating the cost to be $3.49 for the whole pint. Only using half the pint box tonight – 2 3+ servings.
  • $.14 per person – Olive oil 2 Tbsp. $7 for a bottle of California Olive Oil = 50 Tbsp per bottle
  • $.33 per person – Parsley from CSA. A batch of parsley – 3 servings
  • $.66 per person – I’m adding left-over cooked green beans, and a batch of pea tendrils, both from my CSA share this week. I’m estimating the cost for 3 servings.

$4 per serving!

Our Meal: Orecchiette Pasta with Roasted Butternut Squash, Sauteed Onions, Pea Tendrils, Tomatoes, Green Beans, & Parsley Topped with Baked Boneless Chicken Breast

$5 challenge - slow food

UPDATE: Well our meal was great. Not the BEST dinner we’ve ever had, (I wasn’t totally happy with the butternut squash mingling with the other flavors) but it was very tasty and VERY filling. I even had a lot of leftover veggies that I’ll throw into a soup tomorrow with the rest of the chicken.

Note: I ended up tweaking the ingredients’ cost per serving due to the left-over veggies.

Even though I have been regularly cooking and eating “slow”, it was helpful to organize my ingredients beforehand and really “see” how I was spending my money. It made me think about how I can create a better meal but save money at the same time! On the negative side, it was a little more stressful than usual. I don’t like being held in a constrained box when I’m cooking. I like being spontaneous. For me personally, I’d rather stick to a monthly or weekly budget, not a per meal budget, but it is a good way to start for newbies just learning to cook homemade food.

I hope the slow food $5 challenge brings much needed attention to good old-fashioned family dinners! Whether your table is set for two or twenty, get back to cooking from scratch! And challenge yourself to create something wonderful without spending a lot of cash. It can be done!!!

Links:

Getting Back On Track! 140!

Yes! I think I’m getting back on track. I weighed in this morning at 140! Yay! I still have a little tiny bit more to go, but I’m happy. I feel “lighter” physically and emotionally!

I was a little discouraged, but determined yesterday! After I made my public confession both on MyFitnessPal and here on the blog, I felt relieved!

This has been such a learning experience, and it’s still a long journey!

Weight loss was only the first part of the voyage, maintenance is going to be a life long struggle.

I will always be a compulsive eater. It will never go away. There will be many relapses and that’s okay. It’s normal. I just have to be aware of when it’s happening so I can bring myself back! I can’t be embarrassed or ashamed of myself.

But I’m back on track now. My calories are still set lower at 1650, and we’ll see what happens during the next couple of days/weeks.

Besides learning more about my compulsiveness, I also learned that more than ever, I still need to keep counting calories, and remain active in some sort of weight loss community. I am so grateful that I have such an easy way to do that, with MyFitnessPal – besides their web site, the iPhone app is a God-send. I know emphatically that I would not be as successful if I didn’t have the community and the tools from this site.

Thank you myfitnesspal and to all my friends there!