Showing posts with label homemade veggie broth. Show all posts
Showing posts with label homemade veggie broth. Show all posts

Thursday, March 19, 2015

How much should you be spending on groceries?

There seems to be a lot of discussions about how much money someone should be spending on groceries each month. I see that question asked a lot on Facebook especially within my Catholic Momma's page. *For those that want to cut to the chase scroll to the bottom for a list of tips from these experienced Mommas on how save money on your grocery budget*


This question usually yields a lot of comments (the last one produced more than 50 comments) and the responses vary A LOT from $300-$1,200. Some factors that play into the amount is family size, diet restrictions (dairy-free, gluten-free, etc) and organic purchasing. The most popular response was $600/month for a family of 4-6 people.


A quick Google search indicated that the USDA national data calculates that for a family of four:
a thrifty food plan is $146/week
a low-cost food plan is $191/week
a moderate-cost plan is $239/week
a liberal plan is $289/week.
This data appears to agree with the Facebook poll because in a 4 week month the range this calculates to $584-$1156/month.


Another quick Google search gave me a grocery bill calculator based on our family size, gender, age, and numbers of meal eaten outside the home and it calculated our cost to be estimated $111.42 per week or estimated $482.76 per month (2 adults and a 1 year old).


People have asked me this question a lot especially now that we started blogging about frugal living. But honestly I couldn't answer the question because I didn't really know the answer.


I would guesstimate that we spend $40-60 at Costco every 1.5 weeks and $40-60 at Meijer every 1.5 weeks but we also shop monthly at a co op and I shop here and there at Aldi, online at Vitacost (use this link to get $10 FREE with their refer a friend program http://goo.gl/9GYflq) and a local health food store. But I have to admit that although we are frugal and recommend budgeting we don’t actually have a budget ourselves (shocking, I know).


We tend to live by the philosophy of “don’t buy it unless you need it” and we just try not to spend money. We know we could save more money if we made a budget and recorded what we spent but we don’t. We have found what works for us but we are also trying to improve and that is exactly what we recommend to other people.


Since people keep asking me I started to become more and more curious about how much we spend. So how much do we spend a month on groceries…
It took some work but I dug out our receipts from the last 11 months and made a spreadsheet and this is what I found out.


We spend a lot more money than I expected and our grocery bill varies A LOT each month. We spend between $129-$913/month with an average of $450 a month over 11 months. (If you look at my spreadsheet you will see that I excluded June in my average because we were on vacation for three weeks and the month we spent $913 we bought a 50 lb bag of almonds which costs over $200!)). Although this falls in the predicted range from both the USDA and grocery bill calculator I have to admit that I thought we were doing better than that.


But there are some reasons why our grocery bills are higher than one would expect even though we are frugal!
1. We buy mostly organic
2. We love to experiment and try new things (so you could argue that our grocery bill includes some of our entertainment budget)
3. We buy expensive things like nuts, quinoa, coconut oil, almond flour, beer, and wine. For example, I make our own pesto which saves us money compared to buying pre-made pesto but still pine nuts are expensive costing $25/1.5lbs. If we wanted to be completely frugal we would use a tomato based sauce instead but that is one of the reasons we named our blog practically frugal because we try to be practical with spending but we are also not completely frugal = practically frugal (get it double entendre). I also snack on almonds quite often which is more expensive than snacking on fresh fruit, veggies, popcorn, etc. (not a money saver, but an Earth saver, we like to use reusable produce bags like these http://amzn.to/1EuLnpx)
4. I make all of my own lunches so our dining-out budget is smaller.
5. We both love to eat and eat a lot! Growing up my mom always joked that my legs must be concrete bricks filled with ice cream because of how much ice cream I ate and how much in general I could eat. For breakfast I would easily eat as much as my dad (who is a hard working farmer). Luckily, I must have good metabolism because it has never caught up with me like my sisters warned me. I also notice when we are eating with friends and family that I easily eat twice as much as the other women. Another reason I know that we eat more than most families is because when we go to visit my sister who has 7 kids she will only make a 8X8 or 9X13 main dish casserole and try to feed all of us and in my head I am thinking that John and I could eat the whole 8X8 ourselves. So whenever I go visit my sister I tend be on a diet because I don’t want to eat her out of house and home. To be fair their family does snack a lot but still I know I eat A LOT. And I almost never take food home from restaurants and my co worker make fun of me because of how big my lunch pail is.


Recently, I know our grocery bill has been even higher because there have been a lot of produce sales and I have been stocking up veggies in my freezer (Click here to read about how I saved over $30 in one grocery trip by buying 8 heads of broccoli).


But like I mentioned before there are always ways to improve and other tips and tricks to try. I know we could spend less if we wanted to and it is nice to know that if something happened and we had to tighten our grocery budget we could.


Like I said in the beginning the question about how much should you be spending a month on groceries gets a lot of discussion and comments so I have composed a list of tips and tricks from the comments of others who are smarter and more experienced than me.


Tips from experienced moms on how to save money on your grocery budget (Thank you for everyone who contributed from the Catholic Momma page!)


  1. Menu planning is a must in keeping the budget down.
  2. Cook from scratch as much as possible.
  3. As much as possible, only buy sale items. Buy one or two extra of things that are on sale to build up a nice stock/pantry. (Like the time I bought 8 heads of broccoli to save money)
  4. Use a "perpetual shopping list" that you write down essentials when you only have one or two things left, ie peanut butter. That gives you a few weeks to wait for it to go on sale and buddy up a coupon or simply purchase it on a week you are under budget.
  5. Choose simple breakfasts like oatmeal or homemade yogurt
  6. Make your own yogurt (Click here to learn how)
  7. Make your own "pancake mix" and putting it in glass flour jars in the cupboard so you are not buying pancake mix.
  8. Don't buy cereals or snacky foods at all
  9. Cook with beans, dry if you can swing it, at least once a week. (Click here to learn how)Great info on where to buy, how to prepare and recipes to get more beans in your diet!!
  10. Use rice and lentils to stretch casseroles and soups. (Click here to learn how to cook lentils and click here to learn how to stretch your ground beef)
  11. Simple soups for dinners. (And serve it a lot!) (Click here for some recipes) If you don’t like soup then try serving it as a side dish to supplement your main dish.
  12. Bake a bunch of chicken, throw it in a stand up mixer (kitchen aid) to shred it. It only takes about a minute to completely shred it.
  13. Start off picking a few things you want to improve on and sticking to that.
  14. Get to know your local farmers! Buy 1/2 to 3/4 of a cow once a year. The cost of meat averages around $3.60 per pound. This includes steaks and other nice cuts.
  15. Buy cheaper cuts of good meat.
  16. Eat less meat-based meals by choosing meat-as-a-garnish meals (casseroles, soups) instead of meat-centric like roasts.
  17. Make homemade chicken stock (in slow cooker while you're at work) and use it for big pots of soup that will last for a number of meals. (Click here to learn how)
  18. Stick to water and milk and occasionally juice if it's on sale.
  19. Learn to say no to your little "helpers"
  20. Try not to take your hubby! (they always increased how much you buy!)
  21. For cheap and healthy dessert try making tapioca. You can make parfaits by layering with fruit if you have tall glasses if you want. It is made from the root of a plant so it must be healthy :) Try making a chocolate version by adding two tablespoons of cocoa.
  22. Use a CSA for produce, Big Lots for dry goods, Vitacost for specialty items and Costco for bulk.
  23. Check out Big Lots for name brand, organic dry goods, canned, pasta and cheap cereal.
  24. Be careful at Costco because it can be a real budget eater. Reconsider if you really need the crackers, popcorn, dips, and specialty drinks?  Buying the fun extras can double your bill! Be picky when you go in and stick to a budget.
  25. At Costco buy almond milk, organic eggs, tortillas, bread, tortilla chips, organic cheese, frozen veggies, frozen berries, meat, diapers, baby wipes, toilet paper, and paper towel.  
  26. At Aldi buy peanut butter, oatmeal, frozen berries for smoothies, come cheeses, canned tomatoes, canned veggies, canned fruit and the occasional potato chip or pretzel bag. (I have found oatmeal to be cheaper through my co op - Click here for my post about comparing prices which includes a printable PDF spreadsheet)
  27. At Meijer buy produce, meat, canned goods like store brand pasta sauce, refried beans, organic canned beans, bagged beans, etc.
  28. Use mperks and 10 for 10 sales at Meijer.
  29. Use Shaklee for cleaning products: one $11 bottle of Basic H concentrate makes all the degreaser, all-purpose cleaner, and glass cleaner you need for over a year. Dishwasher detergent is super effective and cheaper than Cascade, dish soap lasts forever, and so does the laundry soap. It's all non-toxic and way cheaper than the health food store stuff again.
  30. Use Norwex cloths for cleaning, so you don't need to buy household cleaners or paper towels.  
  31. Use cloth diapers, or target brand.


So now it is your turn...How are YOU doing? Keep track for a couple of months and find out. It may shock you!


PFF


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Monday, March 9, 2015

How to make veggie broth from veggie scraps


  1. Take washed trimmed ends or scraps from any vegetable and place in a crock pot. It is best to have enough scraps to fill to the top of the crock pot.
  2. Fill the pot with water until the vegetables are submerged. For increased flavor feel free to add chopped carrots, onion, garlic, celery, and/or fresh parsley. If you choose to add fresh herbs we recommend adding it 10 minutes before you finish cooking.  We have also had good results adding dry herbs such as Italian seasoning, basil, parsley, or oregano. Feel free to add dry herbs at any time during the cooking process. If you use any spicy peppers scraps such as jalapenos make sure to label your broth as spicy so you know before you put it in your recipe.
  3. Cook on low for 8-48 hours. If too much water evaporates just add more water.
  4. Place a small-holed strainer over a large bowl and pour veggie broth into the strainer to remove all of the vegetable debris.
  5. Pour collected broth into containers to store. Veggie broth can either be stored in the refrigerator or freeze. We like to use quart size canning jars but any container will do.
  6. You can make another batch from the same vegetable scraps by placing them back in the crockpot and covering them with water again. Then re-cook them for another 8-48 hours but realize that the broth will be less concentrated and so less flavorful. For the second running I do not add more water as it evaporates so it becomes more concentrated. Repeat steps 4 and 5.
Helpful Hint: Everyday we prepare vegetables we take all of our leftover scraps and trimmed ends and store them in a container in the freezer until we have enough stored up to make a batch of veggie broth.
****Remember when you use this veggie broth in recipes to add more salt because this veggie broth does not contain any salt like the store bought kind.

Yield: Depending on the size of your crockpot but the crock pot we use makes approx 3 quarts of veggie broth per batch for FREE!
Click here for printer friendly PDF

Black Bean and Sweet Potato Soup

Author: Two Peas and Their Pod with modifications by Practically Frugal Family
Click here for printer friendly PDF


1 Tablespoon olive oil
1 red onion, chopped
3 cloves garlic, minced
1 large sweet potato, peeled and chopped (we use 2 and we don’t bother peeling them)
1 roasted red pepper, chopped
2 cans (15oz) low sodium vegetable broth (we use homemade veggie broth)
2 cups water (we omit because we like our soup thicker with more flavor)
3 cans low sodium black beans, rinsed and drained (we soak and cook dry beans ahead of time)
3 cans diced tomatoes with green chilies (we used frozen or canned tomatoes from our garden and add 3 cans of store bought green chiles)
1 Tablespoon chili powder (we like more! probably almost double)
2 teaspoons cumin (we like more!)
Dash of red pepper flakes (again, we like more! lots more!)
½ bunch of cilantro, chopped
salt and pepper, to taste (remember homemade veggie broth does not contain salt so you will need to add more than you except)


Directions:
  1. In a large soup pot, heat the olive oil. Add the onion and cook until tender. Add in the garlic and cook for about 2 minutes.
  2. Stir in sweet potato and roasted red peppers. Cook for 5 minutes.
  3. Add in the broth, water, black beans, and tomatoes. Stir well.
  4. Add the chili powder, cumin, and red pepper flakes. Stir and toss in the cilantro. Stir again. Let the soup simmer on medium low for 30 minutes, or until the sweet potatoes are soft. (We like using our crock pot- After sauteing onions, sweet potato, and roasted red peppers add all ingredients to crock pot and cook on low for 4-6 hours)
  5. Season with salt and pepper and serve hot.

**You can garnish the soup with cilantro, avocado slices, cheese, tortilla chips, and/or sour cream. To freeze-cool completely and put the soup in freezer safe containers.

More recipes you may enjoy:
Spring Asparagus and Broccoli Soup
Quinoa Fried Rice
How to make free homemade veggie broth



Quinoa Fried Rice

Read the entire post about how to make your own free veggie broth from kitchen scraps by clicking here

Author: Modified version of recipe from Cooking for Keeps
Click here for a printer friendly PDF


Ingredients
1 cup quinoa (or 2 ½ to 3 cups leftover cooked quinoa)
1 ½ cup homemade veggie broth or water
1 onion, chopped
4 carrots, chopped
3 scallions, chopped and divided
4 garlic cloves, minced
½ teaspoon fresh ginger, minced (dry will work too)
1 Tablespoon olive oil
2 eggs, lightly scrambled (still raw), optional
1 cup frozen peas
Optional add ins: mushrooms, broccoli, zucchini, and/or corn


Sauce:
3 Tablespoons teriyaki sauce
5 Tablespoons soy sauce
1 ½ teaspoon sesame oil


Directions”
  1. Rinse quinoa a few times in cold water. (Soaking version, optional: place rinsed quinoa and veggie broth with a Tablespoon of lemon juice in a saucepan and place in oven with oven turned off but oven light turned ON overnight)
  2. Bring quinoa and veggie broth (or water) to a boil in a medium saucepan, and then reduce to simmer.
  3. Simmer for 15-20 minutes until quinoa is fluffy and cooked through. Remove from heat and let set for 5 minutes or so. Then season with salt and fluff with a fork.
  4. Allow quinoa to cool and store in fridge, preferably overnight (optional but does taste better)
  5. Mix teriyaki, soy sauce, and sesame oil in small bowl. Set aside.
  6. Heat ½ Tablespoon oil olive in large saute pan over high heat. Add onion and carrot (and any add ins or other veggies except peas), cook about 2 minutes.
  7. Add 2 scallions, garlic, and ginger to the pan. Cook another 2 minutes.
  8. Add sauce and mix until well incorporated, about 2 minutes.
  9. Make a well in the center of the quinoa and pour eggs into the center, scramble and cook.
  10. Add peas and mix the entire pan together and cook everything is heated through.
  11. Add remaining scallion and serve.

Other recipes you may enjoy:

Monday, February 23, 2015

How I saved over $30 in one grocery shopping trip by buying 8 bunches of broccoli (Veggie Broth recipe included)


When I usually pay at least $2.59 for a bunch of organic broccoli you could probably imagine how excited I was to see it on sale for $2.00. If $0.59 off doesn’t sound like a lot of money to you, think about it this way, that is 23% off! So I grabbed 4 bunches thinking we could probably eat one bunch raw, steam two for dinners, and blanch one to freeze. Then I saw asparagus was on sale too for $2/lb and I almost broke out in a happy dance. My husband and I both love asparagus but it usually costs $3-4/lb and even in season this past spring it was still $2/lb. So whenever I see it for $2/lb or less I buy it because it is 33% off. And it was perfect because I have a soup that we love that contains broccoli and asparagus. So I grabbed 6 bunches of asparagus and went back and grabbed 4 more bunches of broccoli. Crazy, I know. So my new plan: one bunch of broccoli raw, two bunches of broccoli steamed for dinner, two bunches of broccoli for soup, three bunches of broccoli for blanching and freezing, two bunches of asparagus for soup, two bunches of asparagus for meals, and two bunches to blanch and freeze.

Savings so far:
8 bunches of broccoli X $0.59 off= $4.72
6 bunches of asparagus (approx 1lb) X $1 off= $6
= $10.72 total savings

0213151039.jpg

Next to make our Spring Asparagus and Broccoli Soup from Whole Foods Market on-line. (Click here for a PDF version for easy printing). I have to admit that this is not the cheapest soup I know how to make, but we love it and it is super easy to make. To save money we try to make this soup when we find broccoli and asparagus on sale and we use homemade vegetable broth


Spring Asparagus and Broccoli Soup
By: Whole Foods Market
Serves 8

  • 6 1/2 cups low-sodium vegetable broth, divided Free
  • 1 large leek, white and light green parts only, sliced $1
  • 2 medium Yukon Gold potatoes, peeled and cut into 1-inch pieces $0.60
  • 1 (1-pound) bunch asparagus, woody stems snapped off and discarded, spears cut into 1-inch pieces $2
  • 2 cups coarsely chopped broccoli florets $2
  • 2 tablespoons chopped fresh chives $0.10
Heat 1/2 cup broth in a large pot over medium-high heat. Reduce heat to medium, add leek and cook, stirring often, until tender, about 6 minutes. Add remaining broth and potatoes and bring to a boil. Stir in asparagus and broccoli and return to a boil. Reduce heat to medium-low and simmer gently until vegetables are tender, 15 to 20 minutes. Remove pot from heat and set aside to let cool slightly.

Carefully transfer soup to a blender and purée in batches until smooth. Ladle soup into bowls, garnish with chives and serve.

Per Serving:80 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 125mg sodium,15g carbohydrate (3g dietary fiber, 3g sugar), 3g protein

Total cost to make =$5.70

When I make double batches of this soup I store some of it in Pyrex bowls ready to pack in my lunch for work, some in mason jars to freeze, some in small bowls for baby food and I leave the rest in the pot so it is easy to put back on the stove to warm up for lunch or dinner. Since it is a pureed soup it is also easy to put in a thermos and take with me when I am out doing errands, on a road trip, or anytime on the go. A Pyrex set that we use and like can be found here. The best way to get the mason jars is to garage sale or thrift shop them because they last forever, but if you have to buy new we like these.

0213151143.jpg

If you freeze this soup in a 16oz mason jar it is just as convenient to grab one out of the freezer as it is to grab a can of Campbell's chunky soup out the cabinet.
16oz mason jar soup= $1.43
Campbell’s chunky soup= $2
=$0.57 savings per can

Another way I  use this veggie soup is for baby food. When I make this soup with our homemade veggie broth it does not contain salt so the entire soup is veggies and makes for perfect baby food.
After washing and destemming 8 bunches of broccoli and 6 bunches of asparagus you can imagine we had a lot of  “waste” leftover . We compost our food scraps but vegetable scraps we have a greater use for= veggie broth. It is super easy to make your own veggie broth for free! With these vegetable scraps we were able to make 9 quarts of veggie broth for FREE!!!!

Organic veggie broth=$1.83/quart (the best deal I have found at Costco)
9 quarts of free veggie broth X $1.83 per quart = $16.47 savings

0213151122.jpg

How to make veggie broth from veggie scraps

  1. Take washed trimmed ends or scraps from any vegetable and place in a crock pot. It is best to have enough scraps to fill to the top of the crock pot.
  2. Fill the pot with water until the vegetables are submerged. For increased flavor feel free to add chopped carrots, onion, garlic, celery, and/or fresh parsley. If you choose to add fresh herbs we recommend adding it 10 minutes before you finish cooking.  We have also had good results adding dry herbs such as italian seasoning, basil, parsley, or oregano. Feel free to add dry herbs at any time during the cooking process. If you use any spicy peppers scraps such as jalapenos make sure to label your broth as spicy so you know before you put it in your recipe.
  3. Cook on low for 8-48 hours. If too much water evaporates just add more water.
  4. Place a small-holed strainer over a large bowl and pour veggie broth into the strainer to remove all of the vegetable debris.
  5. Pour collected broth into containers to store. Veggie broth can either be stored in the refrigerator or freeze. We like to use quart size canning jars but any container will do.
  6. You can make another batch from the same vegetable scraps by placing them back in the crockpot and covering them with water again. Then re-cook them for another 8-48 hours but realize that the broth will be less concentrated and so less flavorful. For the second running I do not add more water as it evaporates so it becomes more concentrated. Repeat steps 4 and 5.
Helpful Hint: Everyday we prepare vegetables we take all of our leftover scraps and trimmed ends and store them in a container in the freezer until we have enough stored up to make a batch of veggie broth.
****Remember when you use this veggie broth in recipes to add more salt because this veggie broth does not contain any salt like the store bought kind.

Yield: Depending on the size of your crockpot but the crock pot we use makes approx 3 quarts of veggie broth per batch for FREE!

-----------------------------------------------------------------------------------------------------------------
So at the end of the day I saved $10.72 by buying broccoli and asparagus on sale, $4.56 by making soup in mason jars instead of Campbell’s, and $16.47 by making homemade veggie broth.

Total savings = $31.75



Rose

Have a great day and thanks for reading. Please make sure if you've been enjoying the blog to put your email in the right column and check us out on Facebook and Twitter!

If you like what you are reading then considering reading about:


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