Mommy Money Saving Tip: Homemade Halloween Costumes

I love Halloween.  It's my second favorite holiday next to Christmas.  I love the fantasy, chilly air, Autumn flavors, and beautiful earth tones that surround me.  Plus, it's that time of year when adults can bring out that kid inside of them and just let loose.  The only downside of Halloween is the cost of costumes.  I mean really.....I don't want to fork out a bunch of money for a costume that I'm likely only to wear once.  That's why I love homemade costumes.

This year, Eric and I decided to do homemade costumes for the Halloween party we attended last weekend.  He went as the Dos Equis' Most Interesting Man in the World, and I went as 24 "carrot" gold.  Both very simple and cheap if you have the items on hand.

For Eric's costume, he just pulled out his old wedding tux and grew out his beard for a week.  I helped "age" him by brushing white eyeshadow in his hair and beard.  Then, we gave him a quick tan by brushing bronzer all over his face.  After he added the actual Dos Equis beer, it came out rather nicely. 

For my costume, I pulled out as many gold items as I had in my closet....that just happened to be a tank top and cardigan.  I'm not much of a gold person, so I made due with what I had.  I added some gold jewelry as well.  I found orange and green construction paper and made 24 little carrots to pin all over my clothes.  And that was it.....24 "carrot" gold.  Simple.  Cheap.  Fun.

The holidays are such a great time of year, but they can also be a financially draining time as well.  Making what you can is a great way to reduce the amount you spend on holiday items.....which can reduce the amount of stress and help to refocus the holidays on what is truly important....in my case, that's spirituality, family, fun, and gratefulness for all of my blessings.  Happy Halloween!

Recipe: Pizza Sauce with Lentils

Lately, Liam has been going through this picky eater phase where he will only eat fruit, grains, and dairy.  Unless it's a sweet potato or spinach, he will not touch vegetables despite how many times I've placed them in front of him.  And proteins like meat or beans.....forget it!  I'm a firm believer of offering your child vegetables and other nutritious foods in order to encourage nutritious eating.  However, I'm also a firm believer of sneaking in certain foods when your child won't eat any.  My method is to offer some foods in their visible form and sneak some in somewhere so Liam will get some sort of balanced nutrition.

This lentil pizza sauce is my way of getting Liam to eat legumes since he loves pizza.  It's simple and nutritious.  Plus, Liam never even realized that there were lentils in it since the sauce was pureed.

Here I used the sauce on english muffins for a quick lunch "pizza".

Pizza Sauce with Lentils

15 ounce can of tomato sauce
15 ounce can of diced tomatoes
3 cloves of garlic (minced)
1 onion (diced)
1-2 teaspoons of dried oregano (depending on your taste)
1 heaping cup of cooked lentils
1/2 teaspoon of sea salt

1.  Heat the olive oil in a medium pot.  Saute the onions for about 3-4 minutes.  Then, add the garlic and saute for an additional minute.
2.  Add the remainder of the ingredients to the onion and garlic mixture.  Bring the mixture to a boil and reduce the heat to medium.  Simmer the sauce for about 20 minutes.
3.  Remove the sauce from the heat and allow to cool for about 15-20 minutes.  After cooled, use your food processor to puree the sauce.  Do this in batches to ensure that the sauce doesn't leak out of the food processor.
4.  Use the pureed sauce on any pizza recipe or on english muffins for a cute take on a quick and easy pizza.

Toddler Fun: Cardboard Box Activity

It has been a very long time since I posted last.  Frankly, I almost gave up on this blog due to limited readers, but I decided that blogging simply for the intrinsic reward is good enough for me!

There are so many different pre-made activities that you can buy in the store to entertain your toddler.  However, I found that buying all of those things can really add up.  The best thing about toddlers is that they are super easy to please as long as they're having fun!

Here's an inexpensive way to turn a cardboard box into a play center.  I just used a box that we used recently for moving and toys that I had stored for next week's toy rotation.  If you use toys that your little one has not seen in a while, it will make the activity much more appealing.
 
Materials

Cardboard box
Scissors
Toys, small books, and other toddler safe items

1.  Cut out different shapes (circle, square, rectangle, triangle) in different places on the box.  Make sure that the holes are big enough for your toddler's hand/arm.  Also, try varying sizes of shapes to make the activity a little more challenging for your toddler.  He or she will figure out that certain items will not fit in some of the holes allowing the use of problem solving in order to get that pesky toy out!

2.  Place toys and items of varying shapes, sizes, and textures inside the box.

3.  Model how to pull the items out of the box and allow your toddler to explore.

Recipe: Chocolate Truffles

OK....it's been a while since my last post.  With Easter coming up, I was swamped with my long to do list.  Luckily, some of those to do's doubled up as blog post topics!

I'm not someone who is opposed to giving a toddler some candy every now and then.  However, I'm not a big fan of the processed candies that contain more chemicals than real food ingredients.  Something about that just doesn't sit well with me.....but I still wanted Liam to be able to have candy in his Easter basket.  That's why I decided to make my own marshmallows and chocolate truffles allowing me to keep the good ingredients in and the chemicals out.

The chocolate truffles were really easy to make and tasted so decadent, and the beauty of truffles is that they can be kept in the fridge for weeks allowing you to make them way ahead of time. 

Chocolate Truffles
(Adapted from Ina Garten)

9 ounce package of organic bittersweet chocolate
9 ounce package of organic semisweet chocolate
1 cup of organic heavy cream
1/2 teaspoon of vanilla extract
Toasted shredded coconut, cocoa powder mix, and chopped pecans or other ingredient of choice for dusting/coating

1.  If using the cocoa powder mix for dusting, take 3 tablespoons of natural sugar and place in a blender or food processor.  I used the Magic Bullet due to the small size.  Blend until it resembles powdered sugar.  Add 2 tablespoons of cocoa powder to the sugar.  Mix is ready to be used in dusting.
2.  In a small saucepan, bring the heavy cream to a boil.  Remove the cream from the heat and let stand for 20 seconds. 
3.  Using a mesh strainer, pour the cream through the strainer and into a large bowl.  Add the chocolates and whisk until the chocolate has melted.  Add the vanilla and whisk to combine.  Let the chocolate stand at room temperature for about 1 hour.   
4.  Cover a sheet pan with parchment paper or just grease the sheet pan.  Using 2 teaspoons, spoon out the chocolate by the teaspoonful and use the other teaspoon to drop the chocolate onto the pan.  Repeat until with the rest of the chocolate.  Keep each dollop separated by leaving about an inch between each truffle.  Refrigerate the truffles for 30 minutes.
5.  Roll each chocolate dollop with your hand to make a ball.  Roll the ball in the coating of your choice.  Serve immediately or refrigerate for later use.

Recipe: Braised Chicken in Tomato Sauce

Today started as one of those gloomy days.  Clouds blanketing the sky with the feel of water in the air.  When these days hit, I usually crave something that just hugs the inside of my belly.  Today, I was craving pasta with a slow cooked red sauce....specifically, a tomato sauce braised chicken drumstick over whole wheat spaghetti.  Can you feel it just thinking about it?  You know....the belly hugs.....

This is one awesome recipe....tender chicken, flavorful tomato sauce, wholesome whole wheat noodles.....who could ask for more?!

Braised Chicken in Tomato Sauce

1.5 pounds (approximately) of chicken drumsticks
1 onion (diced)
2 carrots (diced)
2-3 cloves of garlic (minced)
1 can of diced tomatoes (14.5 oz)
1 can of tomato sauce (14.5 oz)
2 tablespoons of extra virgin olive oil
1 teaspoon of dried basil
1/2 teaspoon of dried oregano
Salt and black pepper to taste
1 package of whole wheat spaghetti noodles

1.  Heat 1 tablespoon of the oil in a medium to large pot over medium/medium high heat.  Salt and pepper the chicken drumsticks.  Once the oil is hot, sear the chicken drumsticks so the chicken juices seal in.  Do this in two batches to avoid overcrowding the pot.
2.  Once the drumsticks have been seared, discard the remaining oil.  Add the other tablespoon of oil and heat over medium heat.  Add the onions and carrots to the oil.  Saute until translucent.  Add the garlic and saute for 2 more minutes.  Stir in the diced tomatoes, tomato sauce, basil, oregano, and more salt and pepper (to taste).  Nestle the chicken drumsticks in the sauce.  Simmer over low to medium heat for 1 hour or until the chicken is very tender.
3.  Fill a large pot with water and bring to a boil.  Add a tablespoon of salt to the water.  Add the whole wheat spaghetti noodles and cook according to the time stated on the package.
4.  Serve the chicken and tomato sauce over the noodles.  Accompany this recipe with a salad for nutritious and balanced meal.  I paired it with a watercress and radicchio salad drizzled with a plum vinaigrette.

Recipe: Homemade Butter and Buttermilk

Lately, I've been trying to teach Liam where food comes from and how it's made.  We've been having loads of fun cooking and shopping together.  That's what sort of led me to making our own butter.....that and the fact that the cost of organic butter from pasturing cows is really outrageous.  I figured if I could save a handful of change, then, I'd be happy.  Plus, this became an educational experience for Liam which is always a good thing.

The cool thing about making your own butter is that you also end up making your own buttermilk.  Since we use buttermilk pretty frequently in our recipes, I was thrilled to learn this.....and yes.....I just learned that buttermilk is the leftover stuff from butter.....so a learning experience for me as well!

Homemade Butter and Buttermilk

1 pint of heavy cream (we used organic cream from pasturing cows)
Very cold water
Salt to taste (optional)

1.  Place the bowl of your stand mixer in the freezer for about 15-30 minutes.  Make sure both the bowl and the heavy cream are cold to help the butter making process.
2.  Using the stand mixer, pour the heavy cream into the bowl.  Mix for about 10 minutes.  First, the cream will turn into whipped cream.  Then, you will notice that it turns into what looks like cottage cheese.  When it is done, you will see that there are large yellowish chunks of butter surrounded by a milky liquid.  The butter will look like the stuff you see in the store but in chunk form.
3.  Using a fine mesh strainer or cheesecloth, strain the butter chunks from the liquid (which is buttermilk).  Store the liquid for later use in recipes that call for buttermilk.
4.  Place the butter back into the stand mixer bowl.  Add about a cup or two of very cold water.  Mix again for another couple of minutes.  Strain.  Repeat this step 2-3 times.
5.  In a container that has a tight cover (ex: Mason jar or very tight fitting glass Tupperware), spoon about a tablespoon of the butter into the container and press it in very tightly.  Drain off any liquid that gets squeezed out.  You can mix in little bits of salt during this step if you prefer salted butter.  Repeat until all the butter is pressed into the container.

There you have it!  You very own homemade butter and buttermilk.  Not only does the butter and buttermilk taste amazing and fresh, but you can also use this as a fun activity for your kids.  Enjoy! 

Recipe: Wheat Apple Muffins

Lately, things have been pretty hectic around our house.  The weather's been really nice, so I've been trying to maximize how much time Liam and I are playing outdoors.  That means there's been less time to cook since I've been trying to get us out the door very early. 

With the decrease in time for breakfast, I decided that making a batch of muffins would be a smart move.  That way a nutritious breakfast would be ready for us in the morning when we were pressed for time.  These muffins freeze very well if you'd like to make a large batch to use later.  Just defrost on the counter or pop them in the oven/microwave if you'd like them warm.

Wheat Apple Muffins
(makes 12 muffins)

1 1/4 cup of whole wheat flour
3/4 cup of all purpose flour
1 1/2 teaspoon of baking powder
1 teaspoon of baking soda
1/2 teaspoon of cinnamon
1/2 teaspoon of salt
1 cup of unsweetened applesauce (I like to make my own with Granny Smith apples)
3/4 cup of buttermilk
1/3 cup of natural sugar
1/4 cup of honey
1/4 cup of canola oil
2 large eggs (beaten)
1 teaspoon of vanilla extract
1/2 cup of walnuts (chopped)
1 Granny Smith apple (peeled, cored, and diced into 1/4 inch chunks)
Butter or cooking spray for greasing muffin tins

1.  Preheat the oven to 400 degrees F, and grease muffin tins.
2.  In a large bowl, mix together most of the dry ingredients (both flours, baking powder, baking soda, cinnamon, salt).
3.  In a small bowl, whisk together the wet ingredients (applesauce, buttermilk, honey, oil, eggs, vanilla) and the natural sugar.
4.  Add the wet ingredients to the flour mixture.  Mix until just combined.  Fold in the diced apples.
5.  Fill the muffin tins up to the top.  Sprinkle each muffin with some of the chopped walnuts.
6.  Bake for 20 minutes or until a toothpick comes out clean when inserted into the center of the muffin.

Recipe: Baking Powder

Baking powder??  Why would you need a recipe for baking powder when you can just buy it at the store?  Well, some of the stores don't carry aluminum free baking powder.  If you happen to live in an area where this is common, you can just make your own.  There area also times when I'll realize that I'm out of baking powder or when I just can't make it to the store in time.  That's when I break out the homemade baking powder recipe.

Baking Powder

1 teaspoon of baking soda
2 teaspoons of cream of tartar

Mix the ingredients together, and use in any recipe that calls for baking powder.

It's really that easy!

Avoiding the Eating In Doldrums

Limiting eating out can be hard at times.  Eric and I used to love trying out new restaurants and experiencing the flavors from around the world.  When you're living on one income, that sort of lifestyle becomes rather difficult. 

When we realized that we wouldn't be able to eat out as often, it really was like breaking a bad addiction.  We would go a couple of weeks without eating out and feel so accomplished.  Then, we would "binge eat out" by spending the following weekend trying several new restaurants.  The problem with us going to restaurants is that we like the more expensive ones.....and that's just not in the budget.

After trying everything under the table to stop this expensive habit, I realized that there were a few effective methods that really helped us get this "addiction" under control.  Hopefully, these methods are just as effective for others. 

First, try having theme nights at home.  Pick a part of the country or another country all together.  Look up recipes, and get creative.  I find that this takes away the routine-ness of making dinner.  It's fun, and it allows you to get to know other cultures through their food.

Second, pull out a specified amount of money from your total budget (ex: $60) and make that your monthly budget for eating out.  Don't allow yourself to go over that amount.  If you have to, you can actually take that money in cash and put it into a safe place like your valuables safe.  If you prefer restaurants that cost a little more than that allotted amount of money (like we do!), you can save it for the following month making your budget double what it was. 

Last, try new ingredients.  Sometimes, I'll walk through the grocery store and pick a couple of vegetables or fruits that I've never tried before if I see that they are on sale or cheap.  Then, I'll do a search on the Internet for recipes using those ingredients.  I love doing this, because it allows me to discover new ingredients and new tastes.

If limiting eating out is something that you and your family struggle with, maybe these methods could help to alleviate some of that temptation as it has for my family.  Once you start the eating in habit, it eventually gets easier.......and over time, you won't even feel the urge to go out to eat as often.....making your wallet much happier!

Recipe: Strawberry Milk

Ahhh....strawberry milk.  My guilty pleasure.  For me, there are few things that are better than a big glass of sweet strawberry milk.  I remember being pregnant with Liam and feeling the need to drink strawberry milk every day.  On my way to school, I would leave home 15 minutes early just to buy one of those yellow plastic bottles with the bunny on it.....filled with well over a serving of sugary artificial strawberry milk.

While surfing the web, I came across a recipe for homemade strawberry milk.  Why had I not thought of that before??  And....who knew that it would be so simple and delicious?!

Luckily, I happened to come across a great strawberry sale ($0.99 for one of those plastic cartons).  I took this as a sign to make some homemade strawberry milk for me and the rest of the family. 

Liam loved this so much that he cried when he realized that his cup was empty.  Now, that's what you call good!!  I made a couple of modifications to fit my family's preferences.  If you're a strawberry milk lover like myself, I highly recommend making your own strawberry milk instead of buying the powdered version.....it truly is a step above the rest!

Strawberry Milk 
(Adapted from theKitchn)

1 cup of strawberries (green tops cut off and halved)
1/2 cup of raw sugar
1 cup of water
Tiny dash of kosher salt
Milk (whole, reduced fat, low fat, skim...whatever your preference)

1.  Combine the strawberries, sugar, water, and salt in a small saucepan.  Bring the mixture to a boil.  Continue boiling for about 10-15 minutes or until it has reduced to a thin syrupy consistency.
2.  Strain the strawberries out of the syrup.  Keep the strawberries for use in other recipes such as waffles.  Allow the syrup to cool.
3.  In a glass of milk, add the syrup until you reach your desired sweetness.  I suggest using 1% milk or a higher fat milk.  Skim milk will work, but it just doesn't have that same creaminess.
4.  Serve with a side of nostalgia.