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.

Mommy Money Making Tip: Sell, Sell, Sell!

If you're anything like me, you usually have something stored in the closet that you don't use anymore.  I don't know how many times I've convinced myself, "I'll probably need that later."  I repeat that line in my head over and over only to find that I end up never using it.

Before my family and I downsized to a smaller living area, I used to have ridiculous amounts of items in storage.  After being forced to reduce our storage items, I realized that, most of those things that I thought I needed, I really didn't need.....or even want after they were gone.  We had 2 large yard sales and were able to add a good chunk of cash to our income.

On top of yard sales, you can sell items back to various businesses such as consignment stores.  Every season, I take the items that Liam can no longer use and sell them to the local children's consignment stores.  I use that money to add to our savings.  Now, don't think that I just get rid of everything that Liam has outgrown.  I have kept a select number of his clothes (the ones that have strong personal value) that I will later turn into a clothing quilt.  That way the clothing will still be able to be used without just sitting in a dark space in the closet or attic.

When it comes to storing items, be selective.  Ask yourself if you're truly going to need this later.  There are many items that lose their value as time passes, stop working if not being used, or end up becoming completely outdated like clothing or a computer.  If you sell these items before they lose their value, you can actually make money off of something you may end up throwing away many years later.  Also, be honest with yourself.  Are you really going to need this or are you holding on to the memory?  It's fine to keep things that are near and dear to your heart, but things become a little overwhelming when most things can have a emotional value placed on them.  If you find that almost everything is hard to let go, give yourself a maximum number of items you can keep and stick with that limit.  Sell the rest to give you and your family some extra money to make new memories....like that family vacation you've always dreamed of.

Recipe: Black Bean and Potato Casserole

Recently, I came across an amazing deal for Russet potatoes.....$1.99 for a 10 lb. bag!!  We don't eat a lot of white potatoes, but I just could not pass up that deal.  Needless to say, I had to come up with several different recipes to use up that very large bag for our little family of 3.  One of the recipes that I created was this black bean and potato casserole.  It uses flavors from the Southwest and ingredients that are very easy to find.

Black Bean and Potato Casserole

3-5 Russet potatoes (3 if they are large/5 if they are smaller.....thinly sliced in rounds)
8 oz of low fat Monterrey jack cheese (shredded)
1 1/2 cups of black beans (cooked)
1 can (14.5 oz) of diced tomatoes
1 onion (diced)
1/2 of a red bell pepper (diced)
2 cloves of garlic (minced)
1 tablespoon of extra virgin olive oil
1 tablespoon of chili powder
1 teaspoon of cumin
1/4 to 1/2 teaspoon of kosher salt
1/8 teaspoon of black pepper
1 large handful of fresh cilantro (roughly chopped)

1.  Preheat the oven to 375 degrees F.
2.  Heat the olive oil in a large pan over medium heat.  Add the onion, bell pepper, and garlic.  Saute for about 3 minutes.
3.  Add the black beans, diced tomatoes, chili powder, cumin, salt, and black pepper to the pan.  Simmer for 5-6 minutes so the flavors blend.  Stir in the cilantro.  Immediately remove from the heat and set aside.
4.  Steam or boil (I prefer steaming to retain the nutrients) the slices of potato for 3 minutes or until it is partially cooked.  You don't want to cook the potatoes all the way in order to avoid mushy potato layers in the casserole.  Remove the potato slices from the pot and set aside.
5.  Grease an 8 x 8 casserole dish.  Ladle 1/3 of the black bean mixture in the casserole dish.  Make sure that the mixture is spread out evenly.  Put a single layer of the potato slices on top of the black bean mixture.  Ladle half of the remaining black bean mixture on top of the potato slices.  Sprinkle 1/3 of the cheese over that layer.  Continue by placing another single layer of the potato slices.  Spread the remaining black bean mixture on top of that.  Sprinkle that layer with half of the remaining cheese.  Finish with the last layer of potato slices topped with the last of the shredded cheese.
6.  Bake for 30-40 minutes or until the top is a light golden brown.  Serve with a dollop of reduced fat sour cream.

Recipe: Vegetable Lasagna

Last night, I decided that I needed to clear a few things out of my pantry and fridge.  I found half of a box of lasagna noodles, half of a red bell pepper, half of an orange bell pepper, 1 zucchini, a red onion, and one bunch of kale.  After seeing these ingredients, I thought, "Why not try a vegetable lasagna?"  I gave it my best try, and I'm glad I did.  The result was a creamy, cheesy, vegetable-y lasagna that really hit the spot.  I hope that you and your family will enjoy this recipe as much and my family and I did!

Vegetable Lasagna

6 lasagna noodles
1 bunch of kale (stems removed and roughly chopped into pieces)
1 bell pepper (red, orange, yellow, green....or a combination of 2.....diced)
1 red onion (diced)
1 zucchini (diced)
3 tablespoons of butter or butter substitute (Smart Balance)
1/4 cup of all purpose flour
3 cups of skim milk
3 cloves of garlic (minced)
2 cups of low fat cottage cheese
1 large egg
1/2 teaspoon of dried oregano
1/2 teaspoon of dried basil
8 ounce package of low fat mozzarella (shredded)
1/4 cup plus 1 tablespoon of grated Parmesan
Kosher salt to taste
1 tablespoon olive oil and more for drizzling

1.  Boil the noodles in liberally salted water for the amount of time stated on the box.  Once cooked, drizzle a little bit of olive oil on the noodles to prevent sticking and set aside for later use.
2.  Heat 1 tablespoon of olive oil in a large pot.  Add the kale, bell pepper, red onion, and zucchini.  Salt to taste.  Saute until soft.  Remove the vegetables from the pot and set aside for later use.
3.  In the same pot that you used for cooking the vegetables, heat the butter.  After the butter has melted, add the flour and stir.  Cook the flour for about 1-2 minutes just to get the raw flour taste out.  Whisk in the milk and garlic.  Cook over medium heat until thickened.  Salt to taste.  After the sauce has thickened to a nice gravy consistency, add the 1/4 cup of Parmesan and stir until combined.  Set aside for later use.
4.  In a small bowl, combine the cottage cheese, egg, dried oregano, and dried basil.  Mix until combined.  Set aside for later use.
5.  In an 8x8 glass casserole dish, begin layering the lasagna.  Start with a ladle full of sauce.  Then, put a layer of noodles (cut the noodles to size....you should be able to use only 2 noodles per layer).  Top the noodles with half of the cottage cheese mixture.  On top of that, sprinkle a third of the shredded mozzarella.  Spread half of the veggie mixture for the next layer.  Spread a third of the remaining white sauce on top of the vegetables.  Repeat for the second set of layers.  End with a layer of noodles.  On top of the last layer of noodles, spread the last third of the white sauce.  Sprinkle the top with the remaining mozzarella and the 1 tablespoon of Parmesan.
6.  Bake for 45 minutes.  Serve once the lasagna has had a chance to cool a bit.

Recipe: Black Bean Burgers

I love pretty much anything in burger form.....beef burgers, veggie burgers, chicken burgers.......and black bean burgers.  I love how the possibilities are practically endless when it comes to sprucing up a burger.  There are so many toppings, breads, and seasonings that can take a bland burger and turn it into a wham burger (I know....bad joke.....I just couldn't help myself)!

I make these black bean burgers pretty frequently in our home.  They're cheap, easy, quick, and nutritious.....and did I mention that they taste good as well!  What more could you ask for?

Black Bean Burgers

1 1/2 cup of cooked black beans
2 slices of 100% whole wheat or 100% whole grain bread (crumbled or pulverized in food processor)
1/4 cup of corn meal
1 large egg (beaten)
1 clove of garlic (minced)
1 teaspoon of dried oregano
1 teaspoon of chili powder
1/2 teaspoon of cumin
1/2 teaspoon of kosher salt
1/4 teaspoon of black pepper
Canola oil for cooking

1.  Put the black beans in a medium bowl.  With you hands, smash the beans.  There will be some beans that are still whole, but about 1/2  to 3/4 of the beans should be smashed.
2.  Add all of the remaining ingredients except for the canola oil.  Mix well.
3.  Separate the black bean mixture into 4 equal parts.  With your hands, take each part and shape into a patty that is about 1/2 inch thick.
4.  Heat about 1-2 tablespoons of canola oil in a pan.  I like to use a cast iron skillet, because it allows the burgers to get a good sear on the outside.  Sear the black bean burgers until they get a nice golden brown crust.
5.  Serve the burgers on wheat hamburger buns and with your choice of toppings/condiments.

Mommy Money Saving Tip: Pack Your Lunch

Seems like common sense, huh?  The problem is, that in a country that is so focused on doing things quickly, we tend to go for the "fast food" options in order to save time.  I remember working in the office and seeing people purchase their lunch every day of the week.  Then, I would hear that they were having difficulty with paying their bills.  I truly believe that they could have cut their lunch expenses in half or better if they would have just brought a sack lunch.

Think about it. In today's economy, a cheap lunch would probably run you an average of $5....and that's being modest.  If you eat out 5 days per week, you end up spending $25 that week just for lunch.  At the end of the month, you'll have spent anywhere from $100 to $115 just on eating out.  That number only accounts for lunches during the week.

On top of saving money, you'll probably get healthier as well.....given that you don't replace fast food meals with oven ready processed meals.  The food you make at home will probably have far fewer processed ingredients and much less sodium.  Plus, you can up the intake of fruits and veggies since you're in control of what goes in that sack lunch.

So if you're feeling a little pinch in the wallet, try substituting your purchased lunch with a wholesome homemade sack lunch.

Mommy Money Saving Tip: Double Check That Fabric

This is one of many lessons that my mom taught me growing up.  Check what fabric your clothing is made out of and if that fabric needs to be dry cleaned.

Dry cleaning costs can add up very quickly, so I don't think I'm alone when I say that dry cleaning is just not budget friendly.  I understand that some things just have to be taken to the cleaners.....like the suits you wear in the office.  However, you can save a lot of money if you avoid buying dry clean only clothing when possible.

I remember going shopping with my mom, and every time I would pick something out, she would ask, "Is that dry clean only?"  Of course being the rambunctious teenager I was, I would roll my eyes and say, "It doesn't matter as long as I like it."  That was pre-having to pay my own way....so of course, it didn't matter then (even if it should have mattered).  Fast forward to now, I do have to pay my own way.....so dry clean only matters!

So ladies (or gents) when you're out shopping, put back that silk top and opt for something with a more resilient fabric that can be machine washed or hand washed.  I promise your wallet will love you for it!

Mommy Money Saving Tip: Drop In Care Centers

This is a recent discovery of mine, but drop in care centers are amazing!!  To back up a little, I recently got a job in order to supplement some of our current income.  We're wanting to buy a house, so I searched diligently to find something that would allow me to bring in income without sacrificing Liam's care.  Well...I was able to find a job that allowed me to put Liam in another person's care for only 3 hours per day and only 4 days per week.  The dilemma that came up, however, was finding affordable child care that was also good. 

What I found was a play center that also provides drop in care for up to 4 hours per day.  At $9 per hour, it was already a steal.  However, they provide bulk pricing for $7 per hour (buying a bulk amount of hours with a minimum of 8 hours), and they provide monthly pricing that goes down to $5 per hour.  Plus, there's no registration fee!  You can't find those prices at many places these days.....and if you do, many times the care is questionable.

The best part of all of this is that Liam loved the place and the facility was clean with friendly staff members.  Drop in care is similar to day care without the day care prices or the commitment.  If you're looking for regular part time child care or just need someone to watch your kids while you run errands, look up drop in care centers in your area.

Recipe: Butternut Squash "Pancakes"

This is a recipe that I scored from Maangchi which is a wonderful Korean food blog.  A family friend had cooked us loads of Korean food to take home, and I wanted to add a little more veggie to the mix since most of the food was either a grain or protein.  I made a couple of modifications to suit to my family's taste, but it turned out wonderfully!

This is such an easy recipe that the whole family will enjoy....from toddlers to grown ups.  I recommend using a skillet for this.....I find that the skillet cooks these "pancakes" much better than stainless steel or other forms of cookware.  Plus, cooking with cast iron skillets is a simple way to add iron to our diets!

Butternut Squash "Pancakes"
(adapted from Maangchi)

1 small butternut squash (peeled and inside seeds/strings scooped out)
1/4 teaspoon of salt
3-4 tablespoons of whole wheat flour
Canola oil for cooking

1.  Do a thin julienne cut to the butternut squash (in about 2-3 inch long pieces) or use the shredder option on the food processor.  Don't use a hand grater because it will grate too thin.  I used the food processor method, because I was pressed for time.  However, you will get a crispier pancake if you hand julienne.
2.  Put the butternut squash shreds in a large bowl and sprinkle it with the salt.  Mix the salt into the squash and allow to sit for 20 minutes.
3.  Add the flour to the shredded squash, and mix to ensure that all of the shreds are coated with the flour.
4.  Heat a cast iron skillet and 1/2 of a tablespoon of oil on medium heat.  Spoon 1 cup of the butternut squash shreds into the skillet and spread into a thin layer.  Cook on one side until golden brown.
5.  Flip the "pancake" over and press firmly with the back of a spatula.  Cook on this side until golden brown.
6.  Repeat these steps until all of the squash is cooked.
7.  Serve as a side dish.

Recipe: Apple Streusel Coffee Cake

I love having play dates at our home, but it can get a little stressful thinking about how to feed all the kiddos and mommies on our budget.  Just like with my everyday grocery shopping, I keep in mind the regularly low priced items and sale items when I'm developing my play date menu.  At a recent play date at our home, I came across a recipe for an apple streusel coffee cake from Gale Gland and Elsie Grossman (Food Network).  I made a few modification to adjust the taste to my preferences, but it was pretty close to the original recipe.  I wanted to post this recipe, because it's cheap, easy to make, and tastes great!

Apple Streusel Coffee Cake
(Adapted from Gale Gland and Elsie Grossman)

Ingredients for the cake:
1 cup of all purpose flour
1/2 cup of whole wheat flour
2 1/4 teaspoons of baking powder
1/2 cup of natural sugar
1/2 teaspoon of kosher salt
1/2 teaspoon of ground cinnamon
1 large egg (beaten)
1/2 cup of milk
1/4 cup of melted butter
1 1/2 cup of chopped apple (I used Fuji apples)

Ingredients for the streusel topping:
1/2 cup of light brown sugar
1/4 cup of all purpose flour
2 tablespoons of butter
1/2 teaspoon of cinnamon

1.  Preheat the oven to 400 degrees F.
2.  Mix together the dry ingredients for the cake (both types of flour, sugar, baking powder, salt, cinnamon).
3.  Mix together the egg, milk, and melted butter in a small bowl.  Pour the wet mixture into the dry ingredients.  Also, add the chopped apples to the dry ingredients.  Mix until combined.
4.  Grease an 8x8 square baking pan.  Pour the batter into the pan.  This batter should be very thick.
5.  In a small bowl, mix together the streusel ingredients.  Use your fingers to cut the butter into the rest of the ingredients.  Sprinkle the streusel over the top of the batter.
6.  Bake for 25-30 minutes or until a toothpick comes out clean when inserted into the middle of the cake.

Mommy Money Saving Tip: One Man's Trash is Another Man's......Chicken Stock??

I'm talking about the carcass of your roast chicken or turkey and the bones left over from a pork or beef roast.  They are perfect for making delicious homemade stocks that can be used in any recipe that calls for stock or broth.  In fact, you can use the leftover pieces of many items such as the bottom of the asparagus or celery stalk.

I hate throwing away food.  All I can think is that I'm throwing money in the trash can.  When I find ways to use up the pieces that most people would throw away, I feel a sense of accomplishment.

I don't have an exact recipe for stock, because it's really not a science.....just throw things in a large pot and simmer! My go to method for stock is combining the carcass/bones with 1 large onion (cut in half), a handful of cloves of garlic, a couple of carrots (or a little over a cup of carrot ends and peels), a couple of stalks of celery (or a little over a cup of leftover celery end pieces), herbs of choice (bay leaves, parsley, thyme, etc), 1/2 tablespoon of kosher salt, and 1/2 tablespoon of black peppercorns.  I put all of this in a very large stock pot....the kind that has 2 handles on each side of the pot.  Add enough water to cover all of the ingredients.  Bring to a boil, and simmer while covered for 1 1/2 to 2 hours.  After you allow the stock to cool a bit, strain the pieces and foam out of the stock.  You can divide the stock into 1-2 cup portions and freeze for later use.  When you're ready to use the stock, you can either defrost it in the fridge or pop the frozen stock in a pot and heat it up until completely defrosted.

Trust me when I say that homemade stock is so much better taste-wise than the canned or boxed stock.  By making your own stock, you get to save money, save food waste, and have a delicious stock to use as a base in many recipes!

Mommy Money Saving Tip: Use Your Leftover Grits

I don't know about you, but there are some days when I just make way too much of a certain food.  Grits happen to be the food that I tend to do that with the most.  Of course, my initial thought was that leftover grits were just no longer good for eating since they lose that initial creaminess.  However, I was wrong!

If you have leftover grits, save them for grits cakes.  It's easy!

Grease a square casserole dish, and spread the leftover grits in the dish.  This usually results in a 3/4 inch to 1 inch thick grits cake.  Cover and place in the refrigerator for at least an hour or until it firms.  Using a small knife, cut the grits in 4-8 squares (depending on how large you like your cakes).  Using a cast iron skillet, add enough canola oil to cover the bottom.  Heat the oil over medium heat (use an even higher temperature for an electric stove).  After the oil has preheated, sear the grits cakes on both sides.  They will be golden in color.  Make sure not to overcrowd the skillet in order to get those yummy crispy edges.  Voila!  Grits cakes!

These can be eaten in so many ways.  I like to top the cakes with black beans, cilantro, shredded cheese, and salsa, but the possibilities are endless.

So the next time you notice that you've made too many grits, think twice about throwing them away.  Grits cakes can not only help you avoid wasting food, but they are also mighty tasty!

Recipe: French Toast with Butter Syrup

My family and I look forward to Saturdays, because we can plan for the breakfast foods that we crave all week.  Now, don't get me wrong.....I have a home cooked breakfast for my family every morning, but they're usually the kind of meals that take no longer than 15 minutes to cook. We reserve the breakfast meals that take longer to cook for the weekends.

This past weekend, I was craving french toast.....but I noticed that we didn't have any maple syrup or pancake syrup.  To me, I can't have french toast or pancakes without some sort of syrup.  The thought crossed my mind to run to the store, but I knew that Liam wouldn't wait that long for breakfast.  At that moment, I realized that there was probably a way to make my own syrup.  I searched the web for a recipe that would satisfy my craving, but I couldn't find one that I thought would work.  So.....I decided to experiment with my own.  What did I come up with?  A buttery delicious sweet syrup that took less than 5 minutes to make.....yes.....I said less than 5 minutes.  That takes much less time than running to the store.

I hope you and your family enjoy this sweet Saturday morning breakfast recipe!  Don't forget to bring the conversation as well!

French Toast

3 large eggs (beaten)

3/4 cup of whole milk

1 tablespoon of natural or organic sugar

1 teaspoon of vanilla extract

6-7 slices of oat bread or some other nutty grain bread

Butter for cooking the french toast

1.  Preheat the griddle to 300-350 degrees F.

2.  Whisk together the eggs, milk, sugar, and vanilla extract in a 8x8 square glass baking dish.

3.  Melt 1 tablespoon of butter on the griddle and spread the melted butter over the entire griddle surface.

4.  Place the slices of bread (one or two at a time) in the egg mixture.  Allow the bread to sit in the mixture for 30 seconds to 1 minute on each side.  Place the coated bread on the griddle.

5.  Cook the bread on the griddle until it is golden brown.

6.  Repeat steps 3-5 until all of the french toast is cooked.

7.  Serve with syrup and fruit or nuts.

Butter Syrup

1/2 cup of dark brown sugar

1/2 cup of organic sugar or granulated sugar 

1/2 cup of water

1 tablespoon of butter

1.  Combine the first three ingredients in a small saucepan.

2.  Bring to simmer.

3.  Cook over medium heat for about 3 minutes.

4.  Turn off the heat and add the butter.  Stir until the butter has completely melted.

5.  Allow to cool until it is warm but not hot.

6.  Serve over pancakes, waffles, or french toast.





Recipe: Fresh Tomato Chili

I love a warm bowl of chili on a cold day.  It just warms you up from the inside out.  For this chili recipe, I used fresh Roma tomatoes instead of the canned diced tomatoes.  The reason I decided to use fresh tomatoes......I ran out of canned tomatoes and I didn't have time to run to the grocery store.  I'm glad that this happened though.....because this chili turned out much better than my previous recipe.  My family and I just loved the fresh taste that the Roma tomatoes provided.  You can use ground beef or firm tofu (my favorite kind of chili!) in this recipe, but if you use tofu, you will have to add a tablespoon of Worcestershire sauce to the chili.

Fresh Tomato Chili

1 lb. of ground beef or 1 package of firm tofu
1 medium onion (diced)
1 red bell pepper (can substitute a green bell pepper) (diced)
4-5 Roma tomatoes (diced)
3 cups of red kidney beans
2 ears of corn (about 2 cups)
2 tablespoons of chili powder
1/2 tablespoon of cumin
1 teaspoon of dried oregano
1 teaspoon of kosher salt
1/8 teaspoon of black pepper
1 tablespoon of canola oil

-  Heat a large pot on medium heat.  Add 1/2 tablespoon of canola oil.  Add the beef and cook until there is no redness to the meat.  Remove the meat and place to the side to use later.  Drain the fat off.
-  In the same large pot, add the rest of the canola oil.  Heat the canola oil on medium heat.  Add the onion and bell pepper and cook until translucent.  If using tofu, add it to the pot and saute until warmed through.
-  Add the beef back into the pot.  Also, add the rest of the ingredients except the corn.  Stir to combine.  Allow the mixture to cook over medium heat for 30 minutes while stirring occasionally.
-   Cut the corn off of the ears, and add the corn to the chili.  Cook for another 5-10 minutes.
-  Serve the chili with cornbread or crackers.  You can also use these add-ins for extra flavor: cilantro, shredded cheese, hot sauce, fresh lime juice, sour cream.

Mommy Money Saving Tip: Check Out Your Local Library

Most weeks, it seems like I can't find enough time to fit in everything that's going on....but occasionally, I'll notice that we don't have much to do when it comes to play dates or other fun activities for Liam.  On those weeks, I usually exhaust the park since Liam loves the outdoors.  However, there are times when I just want to change things up.  There are also times when the weather just won't permit outdoor play.  When that happens, I check out the local library.

Before Liam, I didn't even know that the library had anything but books.  Boy, was I wrong!  Your local library is a great place to find fun (and free) activities for your little ones.  Libraries usually have repeating events like story time, puppet shows, or craft days for children of various ages.  How do you find out if your library does this and on what days/times?  You can call them or go online to their website.  There's usually an event calendar that will tell you exactly what is going on, what age the event is appropriate for, and when this event will happen.

So if you ever find yourself getting cabin fever with your little one, explore this convenient and budget friendly resource.......your local library!     

Recipe: Squash Gnocchi

I know I've been posting a good number of squash recipes, but my local grocery store has been having rotating sales on all of the winter squash varieties.  At $0.79/pound, I couldn't resist picking up another kabocha squash to experiment with.....and I decided to experiment with kabocha squash gnocchi!

I love a good classic white potato gnocchi, but I try not to make it too often since it really doesn't pack a nutritional punch.  I've been trying various versions of gnocchi including sweet potato and squash.  I figured, if I can make a butternut squash gnocchi, then I can make gnocchi with kabocha squash.

Kabocha squash has a slightly different texture from butternut squash or pumpkin.  After roasting it in the oven, I found that the texture is actually similar to that of a white potato.  Once I noticed that, I just knew that it would be perfect for gnocchi.  If you decide that you want to use butternut squash instead, you'll need to add a little more flour since it tends to be moister than the kabocha.

This gnocchi can be served with a variety of sauces including marinara, brown butter, and balsamic reduction.  Tonight, we decided to go the balsamic reduction route.  Although balsamic vinegar can be expensive, you use very little of it.....so a little can go a long way.....in flavor and finances.

Squash Gnocchi

1 small cooked kabocha squash (about 2 cups/skin removed)
1 cup of flour and more for kneading/rolling
2 egg yolks
1/2 teaspoon of kosher salt
1 tablespoon of kosher salt for boiling

-  Mash the squash or put through a ricer.
-  Add the egg yolks, salt, and flour.  Mix until completely combined.  You may need to use your hands here to make sure it's all combined.
-  Knead the dough for about 3-4 minutes or until it feels dry when you touch it.
-  Divide the dough into 2 equal pieces.
-  Roll each piece into a long "rope" that is about an inch in diameter.  Cut the "rope" in 1 inch pieces.  You can leave the gnocchi in this shape or use a fork and your finger to give it a more traditional gnocchi appearance.
-  Bring a large pot of water to boil and add 1 tablespoon of salt.  Add the gnocchi pieces and boil until they float to the top.
-  Remove the gnocchi from the water.  Serve this with the sauce of you choice.

Recipe: Wheat Hamburger Buns

This is a wonderful and wholesome recipe that you can feel good about feeding to your family.  The best part of these hamburger buns is that they don't have that list of hard to pronounce ingredients that many of the store bought buns have in them.

I have a hard time buying my family food that is primarily composed of ingredients with long scientific names.  All I can think is.....this can't really be food.  That's why I try to make most of my family's foods from scratch....especially since we can't afford to buy from stores that stock natural foods that are already made for you.

Although making buns may seem tedious, it's really not that bad.  Plus, the kneading allows you to release some of that tension that builds up through the week due to busy schedules and other stressors.  Hope you enjoy!

40-Minute Wheat Hamburger Buns
(Adapted from Taste of Home)

1 package of active dry yeast
1 cup plus 2 tablespoons of warm water (110 degrees F to 115 degrees F)
1/3 cup of canola oil
1/4 cup of natural or organic sugar
1 large egg
1 teaspoon of salt
1 1/2 cup of whole wheat flour
1 1/2 to 2 cups of all purpose flour

-  In a large bowl, dissolve the active dry yeast in the warm water.  Mix in the oil and sugar, and let it sit for 5 minutes.  After that, mix in the egg, salt, whole wheat flour, and enough all purpose flour to form a soft dough.
-  Put the dough onto a floured surface, and knead until it is smooth and elastic (3-5 minutes).  Without letting the dough rise, divide the dough into 8-12 pieces (depending on how big you would like your buns).  Shape each piece into a ball, and put on a large greased baking sheet 3 inches apart.
-  Preheat the oven to 425 degrees F.
-  Cover the pieces of dough with a clean kitchen towel and allow to rest for 10 minutes.  Bake for 8-12 minutes or until golden brown.

Mommy Money Saving Tip: Make Your Own Bread Crumbs

I don't know about you, but this household doesn't like eating the end pieces of loaf bread.  I always end up with these leftover pieces and nothing to do with them.  Even though I don't prefer the end pieces, I also don't like wasting food.  That's why I thought that it would be perfect to use these pieces for homemade bread crumbs!

When bread is stored in the fridge or freezer, you can extend the shelf life.  After we finish with all the middle pieces of the loaf, I toss the bags of end pieces in the refrigerator or freezer.  Once I accumulate about 6-8 pieces (and that doesn't take long in this family), I begin the process of bread crumb making.

To begin, I preheat the oven to 350 degrees F.  Then, I pulse the pieces of bread in a food processor or crumble them up in my (clean) hands when I don't feel like dirtying up extra dishes.  After that, I spread the crumbs in a single layer on a baking sheet and bake for 3-5 minutes or until dry.  Store in the freezer until you're ready to use them.  It's that easy!

I love making my own bread crumbs because:

1.  I can avoid wasting the end pieces of the bread.
2.  I can have wheat bread crumbs that are fluffy and light versus the dense and grainy store bought bread crumbs.  These homemade bread crumbs are close in texture to Panko bread crumbs.
3.  Homemade tastes better!

Use them in any recipe that calls for bread crumbs.

Mommy Money Saving Tip: Buy in Season

There are many fruits and vegetables that are cheap all year round....like bananas.  However, some produce only comes cheap when it's in season.  Although we keep certain produce in stock in our home all year, most of the produce makes its rounds based on whether it's in season or not.  This really helps us to keep our grocery bill low but still keep wholesome foods in our home. 

Besides helping you stay within budget, produce that's in season tastes better as well.  This allows you to get the most bang out of your buck.  If you've ever tasted a delicious Georgia peach in season, then you know what I mean when I say you should buy produce according to their seasonal timetable.

What's in season now?  Well, cruciferous veggies like broccoli and cabbage, carrots, celery, greens like collards and spinach, leeks, lettuce, parsnips, pears, sweet potatoes, and turnips are the ones that I'm aware of for this time of year.  Keep your eye out for great deals on these fruits and vegetables to keep your cost low and taste high!

Recipe: Butternut Squash Ravioli and a Brown Butter Sauce

Sneaking veggies into Liam's meals can be challenging at times. I'm the type of person who hates making the same thing too often. I like variety, and I like my family to have variety. That's why I'm always on the search for something new and tasty that also incorporates those delicious fruits and vegetables.

Butternut squash is such a wonderful vegetable....well technically, it's a fruit but it just gives me a veggie vibe. It's high in complex carbs, vitamin A, and vitamin C. It's also a great source of beta-carotene, calcium, potassium, manganese, and magnesium. This winter squash is not only nutritious though. It has a wonderful flavor and sweetness mixed with a slightly starchy texture that works well in many dishes.

We usually get most of the winter squashes for a very good price at our local grocery store. That's why there's usually some form of winter squash in our home each week. This week I thought that I just had to try a butternut squash ravioli since both the squash and the Korean dumpling wrappers were on sale.

This recipe saves you a lot of time when you compare having to make the pasta from scratch. I know that buying premade ravioli can be convenient and tempting, but it can also be very expensive. This recipe allows you to save money and time while satisfying your family's taste buds....all in a semi-homemade fashion!

Butternut Squash Ravioli
(makes about 24 ravioli)

1 package of Korean dumpling wrappers or wonton wrappers
1/2 of a large butternut squash
1 tablespoon of canola oil
1 cup of Muenster cheese (shredded)
1/2 to 1 teaspoon of grated nutmeg (I used a 1/2 teaspoon for a more mellow nutmeg taste)
Salt and pepper to taste
1 tablespoon of salt for the pasta water

-  Preheat the oven to 350 degrees F.
-  Remove all of the seeds and stringy center from the squash.  Rub the canola oil all over the squash.  Bake in the oven flesh-side down for about an hour or until the flesh is tender.
-  After the squash cools, remove the skin from the flesh of the squash and discard the skin.  Put the squash into a large bowl and mash.  Mix the cheese, nutmeg, salt, and pepper into the mashed squash.
-  Put one dumpling wrapper on a flat surface.  Place a heaping 1/2 tablespoon of the filling in the middle of the wrapper.  Wet the tip of the finger with water and moisten the wrapper around the edges. Place a second wrapper on top and press firmly around the edges.  I like to use a small spoon and press around the edges to ensure that the ravioli is sealed.  Repeat this step until all of the dumpling wrappers are used.
-  With a large pot, fill it with enough water to adequately cover the pasta while cooking.  Bring the water to a boil and add 1 tablespoon of salt to the water to help season the pasta.  Boil the ravioli for 3-4 minutes or until the ravioli float freely to the top.  You can boil the pasta in batches to avoid overcrowding the pot.  When the ravioli is cooked, remove the pasta from the water, and reserve 2 ladels of pasta water for the brown butter sauce.
-  Serve the ravioli with a cream sauce or brown butter sauce.  I prefer the brown butter, because it allows the butternut squash to remain the star in this dish.

Brown Butter Sauce
6 tablespoons of butter
1 teaspoon of dried sage or 1-2 tablespoons of chopped fresh sage
Juice of 1/2 of a lemon
2 ladels of reserved pasta water

-  Melt the butter in a saucepan.
-  Add the sage to the butter and cook until the butter browns but is not burnt.
-  Turn the heat off and add the juice of half of a lemon.
-  Add the reserved pasta water and stir until combined.
-  Serve over the butternut squash ravioli.

Recipe: Sweet Potato Patties

I am constantly looking for new ways to cook old favorites.  Sweet potatoes happen to be Liam's favorite vegetable, but I get tired of cooking it the same way each week.  As I was thinking about tonight's menu, I thought I would give sweet potato patties a whirl.  After a little tweaking here and there, I came up with this recipe.  It's sure to be a show stopper if your little ones love sweet potatoes as much as mine!

Sweet Potato Patties
(This recipe makes a large amount of patties around 2 dozen.)

3 medium sweet potatoes
1 small onion
2 large eggs (beaten)
1 teaspoon of kosher salt
Canola oil for shallow frying

-  Peel the sweet potatoes and onion.  Grate the vegetables with a box grater.
-  Add the eggs and salt to the sweet potato and onion mixture.  Mix the ingredients together.
-  Add enough oil to a skillet to allow for shallow frying.  Heat the oil on medium heat.
-  Scoop the sweet potato mixture (about a heaping tablespoon for each patty) and place in the preheated pan.  Cook until golden brown on each side.  Repeat this step until all of the sweet potato mixture is cooked.
-  Serve the patties with sour cream or salted plain Greek yogurt.

Recipe: Wheat Focaccia Bread

One of my biggest guilty pleasures is homemade bread.  I love bread in all of its glorious forms.....biscuit, roll, loaf bread, sweet bread, and many more!

Today, I decided to give wheat focaccia bread a try.  I've had focaccia bread many times before but never a wheat one.  Since I try to limit the amount of refined white flour I eat, I thought a wheat and white blend of focaccia bread would be just perfect for our Italian-inspired dinner.

This bread is probably one of the easiest yeast breads I've made to date.  Plus, it tastes absolutely delicious!  Serve this with some good olive oil mixed with herbs and Parmesan, and you'll fall in love in no time. 

Wheat Focaccia Bread

1 package of active dry yeast
1 cup of warm water
1 tablespoon of honey
1 1/2  cups of whole wheat flour
1 cup of all purpose flour
1 teaspoon of salt
4 tablespoons of extra-virgin olive oil
1 clove of garlic
2 teaspoons of roasted sesame seeds
1 tablespoon of dry or fresh chopped rosemary (I used dry because that's what I had available)

-  Preheat oven to 450 degrees F.
-  Crush and peel the garlic clove.  Add the clove and 2 tablespoons of olive oil to a small pan.  Heat the olive oil mixture over medium heat until the garlic clove is golden brown.  Discard the garlic clove.  Set the olive oil to the side for later use.
-  In a liquid measuring cup, dissolve the yeast into the the warm water.
-  Mix the honey into the yeast water, and let sit until it is foamy.
-  Combine the flours and salt in the bowl of a mixer (i.e., Kitchen Aid mixer).
-  Add the yeast mixture and 2 tablespoons of olive oil to the dry ingredients.
-  Mix with the dough hook attachment until the dough turns into a ball and pulls away from the bowl.  If the dough doesn't come together, you can add a little more water.  Just add a little at a time to avoid getting the dough too moist.  The dough should look like a smooth tight ball.
-  Oil a large bowl and place the dough in the bowl.  Cover the bowl with a damp cloth.  Allow the dough to rise in a warm place for about an hour or until it has doubled in size.
-  Oil a baking stone or baking pan.  After the dough has risen, dump it on the stone/pan.  Roll it out to about 2 inches thick.  Make dimples all over the dough with your fingers.
-  Drizzle the top of the dough with the garlic-infused olive oil.  Sprinkle the sesame seeds and rosemary over the top of the dough.
-  Bake for about 15 minutes or until the bottom is golden brown.

Mommy Money Saving Tip: Don't Buy New....Buy Used!

OK....so I know that there are some things you just shouldn't buy used like underwear, but there are many other items that are perfectly acceptable used.  I used to be the type of girl who needed everything....and I mean EVERYTHING.....to be brand new.  That was pre-living on one income, so the thought of buying used never really crossed my mind.

Post-living on one income, I discovered the awesomeness of buying certain things used.  In my opinion, the best items to buy used are books and baby/toddler clothing.  Why?  Well...because books are fine used as long as they are still in good condition and babies/toddlers grow out of clothing very quickly. 

For books, I love using eBay and buying large lots of children's books for very low prices.  There's a huge selection of books to choose from and many reputable sellers with great ratings. 

For clothing, I find that children's consignment shops are the best!  You can get name brand clothing that is gently used.....and sometimes brand spankin' new!  If you've ever gone shopping for children's clothes, you know how expensive they can get.  The prices are unreal when you think about how long these little ones are going to fit in them.  However, buying clothing at consignment shops can save you a large percentage off of the retail price....and you can't tell that it's used when you go to a quality consignment shop.

So the next time you're out and about shopping for your little ones, consider buying used instead of new.  You may end up saving enough money to buy something special for yourself!

Mommy Money Saving Tip: Buy Dry and Freeze for Later.....Beans That Is!

For the vegeatarian (or pseudo-vegetarian in this case), beans are an important part of the diet.  They help to fill up the protein needs in our diet.  Although beans are not a complete protein, they can provide all the protein needed when combined with other foods such as whole grains and some veggies.  This is why this family eats beans.......and a lot of them!

Even if you're not a vegetarian, substituting beans for meat a few meals per week can really help reduce the grocery bill.  Beans are considerably cheaper than meat, and they are packed with great nutrition.

Although canned beans are still cheaper than meat, they're still more expensive than I like.  This is why I buy dry beans in bulk.  However, soaking and cooking beans daily is just not reasonable for me since we're a busy family.  That's what leads me to this mommy money (and time!) saving tip.....buy in bulk, cook in bulk, and freeze for later.

My feezer is stocked with cooked beans that I have prepared days to weeks ahead of time.  I love having a stockpile, because it allows me to pull out what I need that morning to use later in the day.  Here are the very simple steps to preparing the beans and storing beans.

1.  Rinse and soak a large bag of dry beans (2 lbs) the night before cooking (any bean will do....black, pinto, garbanzo, etc).  You can do this in a large pot.
2.  The next morning, drain the soaking water and add more water.  I usually add enough water to where the water line is about 2-3 inches above the beans.  Salt the water to your taste.
3.  Bring the beans to a boil, reduce the heat, and simmer for about 1 hour (check the beans every once in a while to ensure that they don't overcook and become mush).
4.  Allow the beans to cool and separate the beans (1-2 cup portions) in small freezer bags.  Freeze for later use.

I usually do this every other day for about a week, and I get beans that last me a few weeks.  I try to keep a variety of beans, so we can have variation in our meals.  You can use these frozen beans in the same way you would use canned beans.  Just add them to your favorite bean recipe after they've been defrosted.

Recipe: Chicken Fried Tofu with Spicy Honey Mustard

This is one of those "accidental" recipes on which my husband and I collaborated.  I conjured up the chicken fried tofu recipe when I was strapped for time one day, and hubby came up with the spicy honey mustard sauce because he felt that the honey mustard "needed something."  That something was sriracha....a garlic chili sauce.  It is truly amazing if you love hot foods.  It has this smooth, garlicky spice that goes well on just about any Asian foods.

Something that I very much love to do is fusion cooking.  It reminds me.....well of me!  Just like my cultural background, this recipe is an east meets west dish.  I combined my love of both Asian and American cuisine in order to get this easy and unique dish.  When serving this to my family, I paired this lovely dish with some roasted acorn squash and an Asian-inspired broccoli salad.

Chicken Fried Tofu

1/2 cup of whole wheat flour or all purpose flour (I used whole wheat for the nutrition factor)
1 teaspoon of salt
1/2 to 1 teaspoon of paprika (depending on your taste)
1/4 to 1/2 teaspoon of black pepper
1 pack of firm tofu (18 oz.)
Canola oil for frying

-  Slice the tofu into 1/2 inch slices.  This usually results in 6 slices for most brands of tofu.
-  Combine the flour, salt, paprika, and black pepper.
-  Coat the tofu slices with the flour mixture.
-  Heat oil in a pan for shallow frying.
-  Shallow fry the tofu slices until golden brown on each side.

Spicy Honey Mustard

1/4 cup of Dijon mustard
2 tablespoons of honey
1 to 2 teaspoons of sriracha sauce (or to taste)

-  Combine all of the ingredients.
-  Serve with chicken fried tofu.