eating on a shoestring budget

As I mentioned in the previous post, we're going to do a spending holdhold (you can learn about how to do your own from Anna here--she is awesome and has some excellent info for how to get started, how she did her own, her journey, etc.) for January and possibly February, depending on how things go this month. We're both really excited about it and looking forward to seeing how much money we can save!

Our number one expense, aside from rent, is food and drinks. We are both big fans of microbrewed beer and wines of various sorts. We are also big fans of eating out, as it's a fun and simple thing to do in order to get out of the house. Not to mention, I'm a bit of a foodie, so I like trying fancy new recipes and I adore any cheese beyond the staple cheddar. All these things add up to a giant grocery and restaurant bill each month. I wish I could blame it all on the expense of Hawaii, but the ticket would be high whether or not we lived on an island in the middle of the Pacific ocean.

Obviously, because this is our biggest expense that we can actually do something about this month, it was the first thing to tackle on what limits we needed to set for ourselves. Groceries are quite expensive, so I want to limit myself to using as much stuff we've already got in the house, right down to a jar of peanut butter that's been in the pantry for nearly a year. Step number one was to take an entire inventory of grocery items. I know, I know, we all think we know what's in the cupboards every day, we look at them all the time when we're bored and looking for something to munch on. But, I've had some nutritional yeast, 9 grain hot cereal mix and lentils that have been hanging out since our old apartment. Clearly I don't know what we've got in the cupboards. 

*"WHAT, TURKEY?! BUT YOU'RE VEGETARIAN!!" I was kind enough to cook a turkey for Thanksgiving for my husband and our friends. But, we ended up with a ton of leftovers that are now hovering in the freezer, likely for lunchtime sandwiches for Erik.

(note: I don't include spices, vinegars or oils because I keep those as staples)

Alright, inventory done. Now to figure out what to make.

This is the tough part, because either I have to get really creative, or our meals are going to be very basic. I got a little of both, and realized we're probably going to be eating a whole lot of soup for a while. Thank goodness it's winter on Oahu.

I limited my shopping for items to 2-3 items per recipe, if that. Some recipes didn't require me to buy anything at all, which was fabulous.

I was able to get this little list of items for $34.97, a steal here for any amount of groceries that will get you through a week and still include produce. I don't even want to go in to how much is usually spent on groceries each week, so just know it was a lot more than that ;-)

If you're interested in seeing our meals, I'll be posting them on Instagram for your viewing pleasure.

There you have it, our first week of meals on our spending fast! 

Gnocchi

The first time I had gnocchi, I was in Italy. Gnocchi is somewhat of a potato dumpling/pasta, creating a unique texture and flavor when used in place of any other type of pasta. It was served with a small bit of something akin to an alfredo sauce. It was one of those meals I wanted to savor. When I returned to the U.S., I certainly had a certain dish on my mind, so I was pleased to see it packaged at the local food co-op (I had never before seen it in a grocery store). However, it was nowhere near as tantalizing as I remembered it being, perhaps due to the piece of soil I was on.

As I was thumbing through cookbooks the other day for new dishes, I came across a recipe for potato gnocchi and instantly added it to the menu. The dough is slightly difficult to deal with and the final product was nowhere near beautiful. It was, however, much tastier than any brand I have purchased at a grocery store.

Potato Gnocchi from I Know How to Cook

 (slightly adapted by me)

Ingredients

Scant 1/3 cup butter, plus extra for greasing

2 1/4 pounds potatoes, unpeeled and quartered

2 eggs

2 egg yolks

*Generous 3/4 cup flour

Salt, to taste

1/8 teaspoon nutmeg

1/2 cup grated Gruyere, edam or swiss cheese

Directions

Grease an ovenproof 8 x 8in. dish with butter. Cook the potatoes in boiling salted water until tender (15-20 min, approximately). Drain well, cool room temperature, and peel potatoes. Mash potatoes and beat in the eggs, egg yolks, two heaping tablespoons of butter and the flour. Season with salt and nutmeg. 

Preheat oven to 425 degrees. Bring a large pan of water to a boil over high heat. Flour a hard surface, divide dough into four equal "hunks" and roll into a snake-like shape. Cut into one inch pieces and flatten slightly with a fork. Poach them in batches, over boiling water, for 3-4 minutes or until the gnocchi floats to the top. Lift out with a slotted spoon and drain well (using a colander or paper towels).  Arrange the gnocchi in the greased dish. Sprinkle with cheese, dot with the remaining butter and bake for 15 minutes until golden brown.

*Depending on the potatoes, the temperature, etc, you may need more flour. The dough should be pretty soft, but still able to hold a shape after being rolled out, without sticking to your fingers. Be careful, however, how much flour you add. If there is way too much, it's going to taste like flour and that's just yucky.

The greatest of feasts

“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” 

―James Beard

I mentioned last week that I was baking bread and making butter as part of the "projects" section of my menu.  It's not a routine (or even common) event in my kitchen, but when I do happen to pull out the yeast and cream, it certainly results in a very happy me.  I end the day feeling accomplished  and as though I am truly living the simple, beautiful life.

For what is it to bake one's own bread and churn (mix) one's own butter?  What makes these used-to-be menial, weekly tasks so jaw-dropping?  Are we so accustomed to mediocrity (bread that tastes like nothing good and margarine standing in) that things which used to be normal and routine are now something to be cherished.  Can you imagine 100 years ago, saying "oh my goodness, you bake your own bread?"  

How things have changed.

Butter
2-4 cups Heavy Whipping Cream
Salt, if desired

Pour whipping cream into a mixing bowl and add a touch of salt, to taste (if desired).  Mix on high speed for 2 minutes, then switch to medium low for the time remaining.  You will know when you're done mixing when solids suddenly separate from liquid.  Scoop out the butter (solids) and strain the buttermilk (liquid) into a container.  Set buttermilk aside for other recipes and add any solids to the rest of the butter.  Rinse butter under cold water through a fine mesh strainer until water comes out clear.  Store in an airtight container for 1-2 weeks.

I use a recipe from Betty Crocker's cookbook whenever I bake bread.  The recipe can be found here.

Weekend Brunches

I love making brunch.  Since we wake up at 5a.m. on weekdays, a "real" sit-down breakfast doesn't happen and as you've seen from menus I've shared, it's usually yogurt and fruit.  So I save it all up for the weekend, pulling out all the fun breakfast/brunch recipes from my cookbook collection.

Saturday, we had ouefs en coquettes with spinach and red onions.  Just a little ramekin filled with vegetables, topped with an egg and a tablespoon of cream.  Such a delightful bit of breakfast.  This morning, I whipped up a few chocolate crépes, filling them with créme fraîche or lemon curd.  And with everything, always a bit of fruit and endless cups of coffee.

A note on the créme fraîche; did you know you can make it?  I had absolutely no idea, but it seems so silly to say you can't make something at home when obviously someone had, before it was mass produced and sold in supermarkets.  One simply adds a tablespoon of yogurt or cultured buttermilk to every half cup of cream.  Be sure it sets out in 70 degrees or so for 12-24 hours (I allowed mine to sit for 24).  I have never purchased it, so I don't have anything to compare it to, but I thought it turned out quite well.

What we're eating this week//4

It's late in the week, but as has continued to be the trend, I only just made the menu for the next week and went grocery shopping last night.  I actually made butter last night and plan to get the bread baked over the weekend so it will be ready for french onion soup night.  I haven't been making bread or butter regularly, but I needed some cream for a few recipes and realized it would save money to set aside some cream and make butter from the rest of it.

Holiday weekend

It's been a while since I've had a holiday weekend that actually meant something.  With the spring and summer semesters being done totally online, it never felt like a day off here and there made a difference.     What a nice feeling to enjoy the time off.  

Monday was our most exciting day.  Erik had to work overtime both Saturday and Sunday, so we spent most of Monday doing fun things.  It started with a scone and lemon curd breakfast (or strawberry kiwi jam, whatever was preferred), then a hike to Manoa Falls.  Quite honestly, it was the easiest hike we've done since moving here and was so traffic heavy that with all the stopping, it really didn't feel like a hike.  But it was beautiful and we were able to see all the spots we fixed up on our trail volunteer day.  

We ended the day in Waikiki, utilizing happy hour at the Yard House and wandering around.  Once on the beach, we realized we would be getting to see the sunset!  I think it was the first time we've seen the sunset since moving here, since it's blocked by the mountains at our place.

I hope you all enjoyed your holiday!

What we're eating this week//3

A little late in getting this put up, but (just spelled butter) better late than never!  

With my trip coming up, we're trying to keep our spending more limited, so I'm pulling out the lentils, pasta and pinto beans that have been sitting in the cupboard.  Also, we're eating lots of green salad, since I found a tub of greens for a good price.  And as you can see, there is going to be lots of yogurt eating this week :).  

How do you cut back grocery spending?

Oeufs en tomate

As we get into the middle of Summer, I Know How to Cook has become one of my very favorite cookbooks.  The vegetable and fruit sections are wonderful, providing excellent recipes centered on a specific fruit or vegetable.  I found this delightful recipe for oeufs en tomate (eggs in tomatoes) in the eggs section.  Erik isn't a huge fan of cooked tomatoes, but he said it was the best cooked tomato he has had thus far (hooray!)

Rather cute, no?

We each had one tomato with sauteed spinach and mushrooms.  A really tasty meal!

I found a somewhat similar recipe on Martha Stewart.com if you want to try this out yourself! 

What We're Eating This Week//2

Realizing that I haven't been sharing many regular fun photos for best of the best, but the reality of the matter is, I haven't been trying very hard to take many photos.  I'll get back to it, I know I will.

I received a lot of positive feedback from my menu plan the last time I posted, so I think I'll make it a regular deal as long as I've got a menu to share.  Several people asked for recipes, but I take them out of cookbooks (shocking, I know) but I'll share some as I can.

You'll note that I don't plan for a typical Monday-Sunday.  I refuse to grocery shop on the weekends, so I shop on Monday.  We finally found a Farmer's Market that works for our location and time but it's on Thursday, so you may see the days change pretty soon.

Anyway--here's what we're eating this upcoming week!

Recipe//Cucumber Tomato Salad

I love tomatoes.  Love love love them.  I think we go through 5-10 tomatoes per week, depending on what we're eating.  Often I'm eating these tomatoes in a simple salad for lunch time, sticking them on a pizza or garnishing a green salad. 

Here is an original recipe, that actually ended up on my menu planner for the week as "Tomato salad" but I decided I wanted cucumbers with it, too.

Ingredients

2 Tomatoes

1/2 Cucumber

1/2 Sweet Onion

Dressing

1/8 cup  Plain Yogurt

1 Tbsp Balsamic Vinegar

1 Tsp Dill Weed

1 Tsp Agave 

Salt and pepper to taste

Directions

Chop tomato, cucumber and onion and place in a medium bowl.  Place dressing ingredients in a small bowl and whisk until well blended.  Add to vegetables and mix well.  Serve chilled.

Summer Solstice

Happy Summer Solstice!  

Now it's officially time for lemonade and shades, beaches and road trips.  So why not throw yourself a little party to celebrate?

There is a lot of history behind the solstice, many reasons why people have celebrated over the centuries.  Maybe you're even into the faeries that come out and whatnot.  But for me, I just find that it's a good reason to be happy for the sunshine.  It's a specific day when I can say "Hey, summer--you're awesome."  Even though I live summer all year round, I'll be having a delightful time tonight with a few fizzy drinks, twinkly lights and some grilled veggies.

Source: theglitterguide.com via Alexis on Pinterest

Try champagne over popsicles!

Source: shopsweetlulu.com via Alexis on Pinterest

You'll need a few fun straws for your bubbly drinks

Source: marthastewart.com via Alexis on Pinterest

Decorate with flowers and candles--hanging from wherever you can put them!

Source: thewinthropchronicles.blogspot.com via Alexis on Pinterest

One should always have a fruit trifle in the summer.

Source: savorysweetlife.com via Alexis on Pinterest

Caprese salad is a perfect addition to any warm weather meal

Source: acouplecooks.com via Alexis on Pinterest

Mushrooms make an excellent substitute for a meaty burger

Here are a few more helpful bits of info:

• Real Simple's Guide to a Summer Solstice Party
• History of Midsummer
• How to Celebrate the Summer Solstice

Happy Summer!

Pizza Friday //3// + Pesto Recipe

Yesterday was pizza night, as you all probably know from here and here.  I've been on the hunt for a really good pizza crust recipe and have had no luck for months--until last night!  After going to CPK, I realized that their pizza crust was what I was looking for.  Something thin, but not like a cracker and also not for a gigantic pizza.  I googled CPK pizza crust recipe and got exactly what I needed.  The end result was perfect.

I also wanted to try my hand at making pesto, since I have that lovely basil plant in the backyard, but didn't have any parmesan.  I did, however, have a ton of feta, so I did a little pesto research and came up with a recipe of my own that I think worked out pretty well.  The end result pizza was pesto, a sprinkle of mozzarella, mushrooms, spinach and avocado--a total success, in my opinion.

----------------------------------------------------------------------------------------------------------------------------------

Feta Pesto
For approximately one cup pesto

Ingredients

2 1/2 cups rinsed basil, tightly packed
3 cloves garlic
1/2 cup feta
1/2 cup pine nuts
1/2 cup olive oil
1/2 - 1 tsp sea salt*
1/4 tsp black pepper

Directions

Add all ingredients to a blender or food processor and purée until smooth.  Enjoy immediately or store in an airtight container for one week.

*note: Feta is already quite salty, so take it easy on the salt.  If you are particularly salt sensitive, I suggest you either start with 1/2 teaspoon or none at all and go from there.  Nothing is worse than too much salt ruining a recipe.

In my kitchen

Banana chocolate chip bread. 

Mushroom soup recipe.

The refrigerator pickles are ready to eat.

California scramble.

After recovering from being sick, I've been getting back into the swing of things around the house, which includes cooking and baking again.  I didn't really cook anything for a week, but instead found whatever might sound good if I just heated it up or didn't eat at all.  Leftover ice cream from Erik's birthday tended to be my food of choice.  


But sometimes I still like an easy food, especially for breakfast.  Here's an original recipe for a delicious, protein-dense morning bite to eat.  Serve with a side of fruit for a well-rounded start to the day.


California Scramble


Ingredients
2 eggs
1/8 of an avocado, chopped
1/2 large tomato, chopped
1/8 cup feta, crumbled
Salt and pepper to taste


Heat greased skillet on medium heat.  Add eggs and scramble in pan.  When eggs are just about cooked so they still are a little liquidy, add avocado, tomato and feta.  Mix in with the eggs and cook for 30 seconds - 1 minute longer, depending on how cooked you like your scrambled eggs to be.  Add salt and pepper to taste.

Yogurt at home

Yogurt is one of those "things," isn't it?  One of those you-should-eat-it-because-it's-amazing-for-you things, right?  It's kind of become "that thing" you should be making yourself, too.  Mostly because it's cheap, but also because it's great for your tummy (part of what makes it amazing for you).


I purchased a really cheap yogurt maker about a year or so ago.  It had four tiny containers and kept a constant temperature so you didn't really have to worry about keeping track of all the temps that are important to a proper yogurt.  But for some reason, I just didn't use it.  And I think when we moved two times ago, several of the little containers got lost and now I've just got one small machine with one small container.  Not very helpful.


But since I'm home all the time and I'm feeling particularly dedicated to the health of myself and my husband, I've been on the look out for a good yogurt recipe.  And I found it! .  The Simple Dollar offers an awesomely easy recipe for yogurt made in a crock pot--because none of us use that crock pot quite enough, right?  I've made this yogurt a few times already (posted about it here) and it worked out perfectly all but one time (read here for some reasons yogurt might not turn out quite right)  I encourage you to try it out yourself!  


And remember--keep 1/2 - 1 cup of the yogurt at the end to make a new batch.


Have a happy Wednesday!

Summer inspired

Blogging has just been last of my list of to-do's for the past week and a half.  I'm mostly at a loss as to what to post about, so I guess I'm not feeling terribly inspired.  Maybe I wore myself out last week cooking about every single thing I could think of.

So here's a little summer inspiration today--Because I may not be the only one who needs it.

visualize

Dashing

eighteen25

weheartit

citybeat

indiefixx

kittenkaboom

wolfandwillow

fatfreevegan

Happy hump day!