Childhood. We never appreciate it when we have it… I guess that’s the whole point of being a “child” is the innocence and carefree spirit that accompanies such a wondrous time in our lives, which by definition is impossible once you go to a job and pay your first bill. As someone who has yet to birth a child but definitely sees a few in her future, I feel it is imperative to introduce children into the “kitchen” realm at their young age. Several of my best memories involve my mother’s cooking, a favorite food, etc., and I aspire to share the same with my hypothetical children one day.
My mother is a farm-raised, all-natural, organic-loving Earth biscuit. As a baby, wheat germ topped everything I ate. All natural ice cream was a luxury. White bread, candy, sugary juices, and (especially) McDonalds were just not on the menu. To this day she cringes when I have that once-a-month diet coke. But that doesn’t mean I feel deprived of any facet of my childhood… on the contrary, I should probably thank her. She taught me that simple is good, homemade is (usually) best, and that what you eat is who you are. One of my favorite breakfasts is still a bowl of oatmeal containing a slice of crumbled whole wheat toast. The “children’s tea” she made just for me was chock full of antioxidants and contained no caffeine. But it was a special, tasty treat and laid the foundation for good health habits as an adult. Sure I eventually ate McDonalds, and you better believe I can throw down some Reese’s peanut butter cups… but I still appreciate those beginning stages of my diet that helped my brain and body develop.
Think about how busy you are. You probably barely have time to cook dinner, much less any fun treats. And in order to cook that dinner, you send your kids outside or to another room so they’re not in the way. Now sometimes this may be the best course of action… if you’re doing a OAMC (Once a Month Cooking) session, you do NOT need little people at your feet all day, as this requires your full attention to an almost choreographed series of movements around your kitchen… not to mention you don’t want a dangerous utensil to wind up in someone’s hands just because you have too many things going on at once. But what if your kids are old enough not only to help but to also have fun and learn a little something while they’re doing it? Put some disposable gloves on them and let them mix the meatloaf by hand. Give them some fresh green beans from the garden and let them break them for you (that was one of my favorites). I recently made a batch of Monkey Bread at a friend’s house with her 6 year old… my job was to portion the biscuits and shape into balls, while he rolled them in cinnamon sugar and placed them in the pan. It actually went faster, plus he was excited about eating something he helped cook!
Allowing a youngster to assist in the kitchen can open his/her eyes to a whole new world. I’ve seen kids who turn their noses up to anything other than chicken tenders and French fries, and I think it’s awful. Introducing the vast array of flavors to the pallet at a young age keeps them well-rounded and open to new life experiences. Being allergic to a certain food or having a serious nausea problem around tunafish is one thing. You don’t have to like everything. But refusing to try peas because they are green or look funny is absurd. Try it, you might like it. Additionally, a child may be more willing to taste a vegetable if he/she were involved in the prep and cooking process. If it’s a homegrown vegetable from a garden, even better. Growing and “picking” your own food exponentially increases the “fun” level associated with that food. What a wonderful world it would be if kids thought vegetable skewers were “normal” instead of Happy meals…
From a nerd standpoint, think of the math involved when cooking. “Hey kiddo… we need two eggs for this and four eggs for that… how many eggs total do we need?” Or if your child is old enough, it could be great practice with fractions. “If the original recipe calls for 2/3 cup and we’re doubling the recipe, how much flour will we need?” (The answer is 1 1/3 cup in case you’re currently doing the math.) They could also learn kitchen safety. Pretty much everyone has suffered a cut from a sharp knife or a burn from a hot pan from hurried thoughtlessness when cooking… and accidents happen. But perhaps we’d have fewer incidents if we were taught from a young age to respect these weapons. If a kid always sees you grabbing pot handles with a potholder, they’re more likely to assume that’s just how it’s done and practice the same caution. You’d be surprised what habits stick with you… when I was young, my mother made me wear flip flops in any foreign shower, even if it was in a nice resort. (Something about ringworm?) Well, guess what. I am almost 30 and any time I will be using a public shower, you better believe I will have on flip flops… it just feels weird and gross if I don’t. The point here? Habits are learned from a young age… do what you can to make sure your child learns good ones. After all, it has taken you a lifetime to get to whatever skill level you are in the kitchen… do your child a favor and share your wisdom!
So now that your kid is an overly cautious math wiz who can separate an egg white better than you can, pat yourself on the back. Not only is this practical knowledge and skills for anyone to have under his/her belt, but you’ve hopefully enjoyed some quality time together. Childhood memories can be and should be some of the sweetest moments in both of your lives. What better way to create them than by collaborating in the kitchen to create a healthy meal you’ll enjoy together (or a fun treat, who am I kidding!). It will naturally induce communication… just calm down, be patient, and enjoy the experience. Relax and move a little slower. It may take 10 more minutes to accomplish the kitchen “deed” but your little one has forever to remember it.
Friday, July 17, 2009
Creativity in the Kitchen
Ahhh, take a deep breath. My favorite moment – the calm before the storm. Blank kitchen counters and a ton of ingredients just waiting to be chopped, diced, whipped, sautéed, broiled, and frozen. Creativity in the kitchen is a tremendous asset, helping you to make the most of your food budget while never getting bored. You’ve been couponing for a several weeks and have acquired some super sale items that although you weren’t quite sure what to do with them at the time, you’ve let your mind roam (or googled!) and concocted several meals and ideas you’re prepared to put into place. Some days I prefer to get a system going and will spend several hours chopping, assembling, and cooking. Other days I keep it simple and take on a few smaller tasks. Below are some examples of creative, money-saving cooking ideas I’ve used in the past.
Look at your average grocery bill and find the most expensive items on it. If the majority of them are meat, you are not alone. Thankfully there are several tricks and tips to stretch your meat dollars. Most importantly, and most obviously, look for sales. If your grocer has 93% lean ground beef for $2.99/lb, snatch up a few pounds! Whole chickens for 75 cents per lb? Stew meat that’s 50% off? What are you waiting for?!
Also, remember that the toughest cuts of meat can become fork tender if you cook them slowly for a long period of time. Be flexible here! Too often families will fall into a routine of “Tuesdays are pork chop night.” This means you always buy pork chops, regardless of the price, thus hindering your wallet and your creativity. What about pulled pork instead? Put some pork shoulder in your crockpot before you leave for work in the morning, sprinkle with Cajun seasoning, cover ¾ of it with vinegar, and set heat to low. Eight hours later, you’ll have a juicy pork roast ready to shred for sandwiches at a much cheaper price than your local bbq joint, not to mention you can accompany them with a healthy fruit salad or baked French fries instead of greasy chips or mayonnaise filled coleslaw.
Whole chickens are my favorite. There is so much opportunity here yet many people overlook the vast possibilities for various reasons. If the thought of fondling a whole raw chicken sends you over the edge, put on some disposable plastic gloves and get over yourself. It’s dead. It won’t attack you. And it’s less cumbersome than chopping a watermelon. Unwrap your chicken, reach into the deep, dark abyss (*snicker) and remove the neck, giblets, and any other goodies your bird may be harboring in there. Give it a good rinsing, being careful to rinse under the wings and other crevices that may require you to bend a limb around to wash appropriately. Pat it dry with a paper towel. I like to quarter an onion, sometimes a lemon too, and throw it inside the cavity for flavor. Pulling back the skin (ah-hem! Get over it!), rubbing the meat with oil or butter, and replacing the skin back over it can help ensure moist meat also. Now I just throw it in the oven at 350 degrees for a few hours. Seriously just forget about it and move onto something else. When it comes out, let it sit for 10 minutes to redistribute the juices, then carve all the meat off – white meat, dark meat, get it all. Depending on the size of the bird and the size of your family, you should be able to get 2-3 quart sized Ziploc freezer bags of chicken to throw in your freezer for use in stir fry, fajitas, nachos, pasta dishes, etc. at a later date. (For a family of two adults, I can usually get 3 bags of chicken meat from a $3.50 bird – you do the math.) A close friend of mine saves the stock the chicken creates and uses as broth for her famous chicken and dumplings. Even more bang for your buck here, people.
Hamburger meat is a whole ‘nother example of endless possibilities, although one of my favorites is meatballs. The next time you find some lean ground beef at a good price, I personally suggest mixing up a big batch of meatballs. Again, portion them out into Ziploc freezer bags so you’re not stuck eating 40 meatballs in one sitting. Throw some in a big batch of baked ziti or make meatball sandwiches with marinara for dipping. (Think: Leftover hamburger buns from pulled pork sandwiches night!) Or stick a toothpick in each one and serve on a tray for a no-fuss appetizer option… they unthaw fairly quickly and are an economical “meat” option.
Another area where creativity can soar is with pasta. The wonder food, pasta is cheap, has a shelf life of ohhhh, forever, and fills you up. The bad news is that it’s always going to taste relatively the same – plain. Dress it up! Pasta can be sautéed with any assortment of veggies to create a healthy, filling meal. Dice and toss in some zucchini and watch your kid unknowingly swallow it, especially if it’s covered with spaghetti sauce (providing two servings of veggies – one for the zucchini and one for the sauce). The key here is to find whatever is in season – asparagus, zucchini, mushrooms, tomatoes, even bell peppers – and try different combinations. Adding some elbow macaroni to a pot of soup can add some girth to a once brothy creation. Pour your chili onto a bed of pasta. But whatever you do, remember this. Please do not eat plain pasta just for the sake of it being cheap. Sure, your bowl of noodles cost a quarter… but your body will suffer. Splurge and spend $2 for a few zucchini, sliced mushrooms, and a can of diced tomatoes. Get festive and purchase the bowtie variety. Then, sauté the entire box with these vegetables. You’ve just morphed a boring box of pasta into a healthy, colorful dish. You owe it to yourself to incorporate the immense benefits that fresh veggies can provide into your daily regimen… pasta is simply the underlying staple that is economical and always available to act as a buffer during the transition.
Lastly, keep in mind that although your current diet may be a healthy one, you can avoid falling into a mundane routine just by changing a few ingredients here and there. Marinade some black beans, red/green peppers, diced tomatoes, and corn in fat-free Italian dressing for a new twist on salsa that is full of vitamins, fiber, and flavor! Add cilantro and red onion for an extra kick… Or don’t! Always throwing away fruit that’s ripened beyond the point of salvation? Peel those brown bananas and put them in a Ziploc freezer bag – they are a perfect addition to some strawberries and low fat yogurt for a smoothie… and are so naturally sweet, no additional sugar is necessary. Just when you think you’ve exhausted all possibilities, step back for a moment and let your brain refresh. I guarantee most scenarios will allow you to explore another path.
I hope this has outlined a few suggestions to help your creativity flow. Think about your current dinner menu… if your family has ever said “meatloaf again???” then perhaps it would be to your benefit to rethink your dinner plans. The same ingredients can often be presented differently to give the illusion of a completely different meal (i.e., the 1001 uses for meatballs) or even walking 5 feet further than your normal section at the meat counter will introduce you to different cuts of meat that you owe it to yourself to try. Keep an open mind and a positive outlook and know that the possibilities are endless.
Look at your average grocery bill and find the most expensive items on it. If the majority of them are meat, you are not alone. Thankfully there are several tricks and tips to stretch your meat dollars. Most importantly, and most obviously, look for sales. If your grocer has 93% lean ground beef for $2.99/lb, snatch up a few pounds! Whole chickens for 75 cents per lb? Stew meat that’s 50% off? What are you waiting for?!
Also, remember that the toughest cuts of meat can become fork tender if you cook them slowly for a long period of time. Be flexible here! Too often families will fall into a routine of “Tuesdays are pork chop night.” This means you always buy pork chops, regardless of the price, thus hindering your wallet and your creativity. What about pulled pork instead? Put some pork shoulder in your crockpot before you leave for work in the morning, sprinkle with Cajun seasoning, cover ¾ of it with vinegar, and set heat to low. Eight hours later, you’ll have a juicy pork roast ready to shred for sandwiches at a much cheaper price than your local bbq joint, not to mention you can accompany them with a healthy fruit salad or baked French fries instead of greasy chips or mayonnaise filled coleslaw.
Whole chickens are my favorite. There is so much opportunity here yet many people overlook the vast possibilities for various reasons. If the thought of fondling a whole raw chicken sends you over the edge, put on some disposable plastic gloves and get over yourself. It’s dead. It won’t attack you. And it’s less cumbersome than chopping a watermelon. Unwrap your chicken, reach into the deep, dark abyss (*snicker) and remove the neck, giblets, and any other goodies your bird may be harboring in there. Give it a good rinsing, being careful to rinse under the wings and other crevices that may require you to bend a limb around to wash appropriately. Pat it dry with a paper towel. I like to quarter an onion, sometimes a lemon too, and throw it inside the cavity for flavor. Pulling back the skin (ah-hem! Get over it!), rubbing the meat with oil or butter, and replacing the skin back over it can help ensure moist meat also. Now I just throw it in the oven at 350 degrees for a few hours. Seriously just forget about it and move onto something else. When it comes out, let it sit for 10 minutes to redistribute the juices, then carve all the meat off – white meat, dark meat, get it all. Depending on the size of the bird and the size of your family, you should be able to get 2-3 quart sized Ziploc freezer bags of chicken to throw in your freezer for use in stir fry, fajitas, nachos, pasta dishes, etc. at a later date. (For a family of two adults, I can usually get 3 bags of chicken meat from a $3.50 bird – you do the math.) A close friend of mine saves the stock the chicken creates and uses as broth for her famous chicken and dumplings. Even more bang for your buck here, people.
Hamburger meat is a whole ‘nother example of endless possibilities, although one of my favorites is meatballs. The next time you find some lean ground beef at a good price, I personally suggest mixing up a big batch of meatballs. Again, portion them out into Ziploc freezer bags so you’re not stuck eating 40 meatballs in one sitting. Throw some in a big batch of baked ziti or make meatball sandwiches with marinara for dipping. (Think: Leftover hamburger buns from pulled pork sandwiches night!) Or stick a toothpick in each one and serve on a tray for a no-fuss appetizer option… they unthaw fairly quickly and are an economical “meat” option.
Another area where creativity can soar is with pasta. The wonder food, pasta is cheap, has a shelf life of ohhhh, forever, and fills you up. The bad news is that it’s always going to taste relatively the same – plain. Dress it up! Pasta can be sautéed with any assortment of veggies to create a healthy, filling meal. Dice and toss in some zucchini and watch your kid unknowingly swallow it, especially if it’s covered with spaghetti sauce (providing two servings of veggies – one for the zucchini and one for the sauce). The key here is to find whatever is in season – asparagus, zucchini, mushrooms, tomatoes, even bell peppers – and try different combinations. Adding some elbow macaroni to a pot of soup can add some girth to a once brothy creation. Pour your chili onto a bed of pasta. But whatever you do, remember this. Please do not eat plain pasta just for the sake of it being cheap. Sure, your bowl of noodles cost a quarter… but your body will suffer. Splurge and spend $2 for a few zucchini, sliced mushrooms, and a can of diced tomatoes. Get festive and purchase the bowtie variety. Then, sauté the entire box with these vegetables. You’ve just morphed a boring box of pasta into a healthy, colorful dish. You owe it to yourself to incorporate the immense benefits that fresh veggies can provide into your daily regimen… pasta is simply the underlying staple that is economical and always available to act as a buffer during the transition.
Lastly, keep in mind that although your current diet may be a healthy one, you can avoid falling into a mundane routine just by changing a few ingredients here and there. Marinade some black beans, red/green peppers, diced tomatoes, and corn in fat-free Italian dressing for a new twist on salsa that is full of vitamins, fiber, and flavor! Add cilantro and red onion for an extra kick… Or don’t! Always throwing away fruit that’s ripened beyond the point of salvation? Peel those brown bananas and put them in a Ziploc freezer bag – they are a perfect addition to some strawberries and low fat yogurt for a smoothie… and are so naturally sweet, no additional sugar is necessary. Just when you think you’ve exhausted all possibilities, step back for a moment and let your brain refresh. I guarantee most scenarios will allow you to explore another path.
I hope this has outlined a few suggestions to help your creativity flow. Think about your current dinner menu… if your family has ever said “meatloaf again???” then perhaps it would be to your benefit to rethink your dinner plans. The same ingredients can often be presented differently to give the illusion of a completely different meal (i.e., the 1001 uses for meatballs) or even walking 5 feet further than your normal section at the meat counter will introduce you to different cuts of meat that you owe it to yourself to try. Keep an open mind and a positive outlook and know that the possibilities are endless.
Coupons
Expert use of “couponing” is truly an art. The good news is that with a little determination, anyone can hone in on this skill. And please remember that it does not happen overnight… Rome was not built in a day! Whatever level of couponing you choose to master is entirely up to you and your family’s needs. Personally, I love to play all games (board games, TV game shows, drinking games, errr anyway…), and I love to save money. Combine that with the fact that you have to eat food to survive, and it becomes too clear that this is a talent worthy of your time. It takes me approximately 2 hours per week to peruse my grocery store’s weekly circular ads, locate the appropriate coupons, plan the menu, make the lists, and do my shopping. Since these two hours save me $25-$50 per week on our grocery bill (for a family of two), keep me on a healthy meal schedule, as well as avoid the hurried frustration when asked the nightly question “what’s for dinner?” I feel this is time well spent!
This may also be the time to point out that we do not eat crap. I strive for 5 fruits/vegetable servings per day, as well as lots of fiber, protein, etc. Most evenings our dinner plates contain a meat, a starch, and 1-2 vegetables. This may seem like a ton of food, but portion control is everything. It also leaves me with plenty of leftovers to reheat for a hot lunch the next day at work, thus avoiding the estimated $5 per day of going out for lunch.
My favorite grocery stores are Publix and Kroger, as these retailers offer double coupons up to 50 cents (which would double to $1). Yes, Wal-Mart may offer low everyday prices; however, they also offer me rude employees, dirty stores, and a general feeling of disgust. Additionally, they do not double any coupon. Ever… Why? Because they’re a greedy corporate giant. Again, personal preference. Wal-Mart may work well for you (God help you…)
I digress. I’ve found that coupling major shopping on Sundays with a quick trip during my lunch break on Wednesdays works best for me. Consequently, Publix updates their weekly sales on Wednesdays while Kroger updates on Sundays. This gives me two days to peruse Kroger’s sales information, clip my coupons, check www.couponmom.com for anything I may have missed, and make my list. On Wednesday mornings, I check Publix’s weekly BOGO’s (buy one, get one free items) to make sure a better deal is not available before I make that trip. Then I have from Wed until Sun to get my Publix coupons, etc gathered for my big Sunday morning trip. Rinse and repeat for the following week after receiving my Sunday newspaper.
The key to effective couponing is finding that harmonious balance between being flexible and stubborn and mixing in a bit of creativity. Dry pasta on BOGO this week? Diced tomatoes too? Oh and you have a 20 cent coupon for that particular brand, which will double during checkout? Pick them up! They’re dry storage goods with a long shelf life… So a month from now when asparagus is on super sale, pick up a bundle. Saute the three ingredients together in some olive oil and sprinkle with parmesan for a healthy side item, a light lunch, or even add in some leftover shredded chicken you had frozen for a quick dinner.
On the flipside, good job on knowing that you didn’t have to buy those diced tomatoes the week the coupon came out. You hung onto it for three weeks, waited for the sale, and doubled your savings. I NEVER purchase an item just because I have a coupon. If you do this, you’re not saving money… you are simply succumbing to exactly what that manufacturer hoped you would do. I am too stubborn to purchase a tub of frosting just because I have a 50 cent coupon that will double. I did not “need” to make a cake for any reason that week, nor is cake in a major food group (although some may disagree here!). However, when I saw a particular flavor of this manufacturer’s frosting on clearance for $1.13, I opted to use my 50 cent coupon that doubled and happily took home some 13 cent cake frosting. It tasted beautifully with my 40 cent cake mix I’d acquired two months prior!
Again, the extreme to which you practice this art completely depends on your level of commitment and what works best for your schedule. It may be all you can do to quickly flip through that week’s coupons and go get what you need anyway... that is fine. But you are really missing an opportunity here. I’ve found that if you want anything bad enough, you will make time. If you already cook the majority of your meals at home, then clipping coupons may not be a huge transition for you. If you currently eat out or order in 5 nights a week, then this will be quite the adjustment. Get excited about it. You’re going to save money AND be healthier… Are you kidding me? Some say I’ve gone over the edge with this, but I’m sure there’s folks out there even more dedicated than I am. Somewhere. Surely. Right?!?
Hopefully this little blurb provides some insight to the how’s and why’s of couponing. Sure, you’re busy. But the benefits of allowing yourself a little bit of time each week to slow down and prepare for the week(s) ahead provide numerous benefits to your nutritional health, your wallet, and your sanity!
This may also be the time to point out that we do not eat crap. I strive for 5 fruits/vegetable servings per day, as well as lots of fiber, protein, etc. Most evenings our dinner plates contain a meat, a starch, and 1-2 vegetables. This may seem like a ton of food, but portion control is everything. It also leaves me with plenty of leftovers to reheat for a hot lunch the next day at work, thus avoiding the estimated $5 per day of going out for lunch.
My favorite grocery stores are Publix and Kroger, as these retailers offer double coupons up to 50 cents (which would double to $1). Yes, Wal-Mart may offer low everyday prices; however, they also offer me rude employees, dirty stores, and a general feeling of disgust. Additionally, they do not double any coupon. Ever… Why? Because they’re a greedy corporate giant. Again, personal preference. Wal-Mart may work well for you (God help you…)
I digress. I’ve found that coupling major shopping on Sundays with a quick trip during my lunch break on Wednesdays works best for me. Consequently, Publix updates their weekly sales on Wednesdays while Kroger updates on Sundays. This gives me two days to peruse Kroger’s sales information, clip my coupons, check www.couponmom.com for anything I may have missed, and make my list. On Wednesday mornings, I check Publix’s weekly BOGO’s (buy one, get one free items) to make sure a better deal is not available before I make that trip. Then I have from Wed until Sun to get my Publix coupons, etc gathered for my big Sunday morning trip. Rinse and repeat for the following week after receiving my Sunday newspaper.
The key to effective couponing is finding that harmonious balance between being flexible and stubborn and mixing in a bit of creativity. Dry pasta on BOGO this week? Diced tomatoes too? Oh and you have a 20 cent coupon for that particular brand, which will double during checkout? Pick them up! They’re dry storage goods with a long shelf life… So a month from now when asparagus is on super sale, pick up a bundle. Saute the three ingredients together in some olive oil and sprinkle with parmesan for a healthy side item, a light lunch, or even add in some leftover shredded chicken you had frozen for a quick dinner.
On the flipside, good job on knowing that you didn’t have to buy those diced tomatoes the week the coupon came out. You hung onto it for three weeks, waited for the sale, and doubled your savings. I NEVER purchase an item just because I have a coupon. If you do this, you’re not saving money… you are simply succumbing to exactly what that manufacturer hoped you would do. I am too stubborn to purchase a tub of frosting just because I have a 50 cent coupon that will double. I did not “need” to make a cake for any reason that week, nor is cake in a major food group (although some may disagree here!). However, when I saw a particular flavor of this manufacturer’s frosting on clearance for $1.13, I opted to use my 50 cent coupon that doubled and happily took home some 13 cent cake frosting. It tasted beautifully with my 40 cent cake mix I’d acquired two months prior!
Again, the extreme to which you practice this art completely depends on your level of commitment and what works best for your schedule. It may be all you can do to quickly flip through that week’s coupons and go get what you need anyway... that is fine. But you are really missing an opportunity here. I’ve found that if you want anything bad enough, you will make time. If you already cook the majority of your meals at home, then clipping coupons may not be a huge transition for you. If you currently eat out or order in 5 nights a week, then this will be quite the adjustment. Get excited about it. You’re going to save money AND be healthier… Are you kidding me? Some say I’ve gone over the edge with this, but I’m sure there’s folks out there even more dedicated than I am. Somewhere. Surely. Right?!?
Hopefully this little blurb provides some insight to the how’s and why’s of couponing. Sure, you’re busy. But the benefits of allowing yourself a little bit of time each week to slow down and prepare for the week(s) ahead provide numerous benefits to your nutritional health, your wallet, and your sanity!
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