Food

[youneverknow]

Food is always something that I could talk about forever. 

So, on this thread, what's going on in your world of food?  

Any good sales this week?

Any coupons you've been waiting for?

What's for supper?   Or lunch?   Or ...whenever it is you happen to eat? 

Do you have a pantry system?   A freezer cycling system?  How do you deal with ebb and flow of food?

....or anything else food related that I just haven't thought to add here...whatever it is that you are thinking about.  

[youneverknow]

I'll start here with what I'm doing with food today.   

Sam's Club had frozen shrimp on sale this past month at a really good price so I'm thawing some of it for supper now.   My sister lives two states away but I thought we'd have something special on her day so I've been saving it for now.  

I've packed hubby's lunch for, I don't know, at least two decades now.   A lot of the time I'll cook stuff just for his lunches and put it in the Rubbermaid sandwich squares you can find everywhere.   I try to keep categories for a protein source, a vegetable and a bread in the freezer so I can pick and choose one from each every day.  I always put 7 items in his lunch everyday and it's really all his food for all day except for our supper.    Sometimes I'll give him a potato category....it depends on his calorie counts for his other squares.   Then I'll always add a Greek yogurt, fresh fruit and veggies and an alternating side.  For beverages, I'll always add in a sugar free green tea and a juice.

Today his lunch is parmesan encrusted tilipia, curly fries, 2 Hawaiian sweet rolls, yogurt, a banana, an orange and fresh broccoli with blue cheese dressing swirled on it.  Then he has his sugar free green tea and a V8.  

I'm still thinking about his lunch for tomorrow as I type this but I know I want to use up the rest of the chicken from last night's stir fry (supper).    I know I still have part of a package of the large spinach tortillas from Aldi's in the freezer.  I could thaw them in a jiffy and use the rest of the package of cole slaw mix I got at the dollar store this weekend to make him some roll ups.   If I add just a touch of blue cheese dressing (which I hate but it's hubby's favorite) to the cole slaw mix and then roll it up in the chicken (which are the thinly sliced chicken ...Carl Buddig or Land o'Frost style ...ours came from Aldi's but the same thing, different name on the package).    I still have some blue cheese crumbles in the freezer from when Kroger had them on sale for $1 a tub a while back.   He'd love that.    I could make two of those and that'd really be four of his items for tomorrow, since they're big.  That works.

Then yogurt, a banana and a bagel with cream cheese.   Juice and tea.  

I need to do the bagels today anyway.  I have them thawing on the counter as I'm typing and doing my silly exerciser for my ankle. I do it everyday to keep my ankle limbered up (broke the joint in a car wreck decades ago).   When I do, it rarely gives me problems.   When I don't, I start hobbling.   So, in the mornings when I'm posting here, I'm usually exercising my ankle.  It's a nice way to spend the time.

I had found two packages of Thomas brand cranberry bagels at the dollar store just after Thanksgiving.   They said they were a limited edition and I'd never seen them in the store but they must have been out there somewhere.  Hubby loves cranberries (his favorite juice for supper is cranberry pomengranate) and bagels so I knew they'd be a hit.   Those ran out along the way and I didn't find anymore until a couple of weeks ago and then it was just one package this time.    But I stuck them in the freezer until I found cream cheese at the price I wanted and now I did so I need to make those up and then freeze them in squares.   I had wanted to finish using up his sourdough English muffins with jelly anyway so they'd be rotated in order.  To me, I think English muffins are dryer than dry but hubby adores them.   It was a bonus for him when they had sourdough ones at the dollar store a couple of weeks ago.   I always stick everything in the freezer.   Always have.

Better scoot for now ....what's up for you in your food world today?

[Kim]

Jo,

Thank you, thank you, thank you for starting this thread. It's going to be so useful. Right now I'm trying to get into the habit of planning ahead. I belong to a couple of Facebook groups - one is crock pot cooking/recipes and one is what they call once a month/freezer cooking. I got a second crock pot for Christmas - a Hamilton Beech programmable one - and I'm trying to get some meals made ahead.

I don't know about anyone else, but almost had to get a loan last week for groceries!! Cauliflower was $7.99, broccoli was $5.99, romaine lettuce was $5.99 for a 3 bunch package and tomatoes were $2.99/lb!!! I like to have a salad either for lunch or dinner but at those prices it's hard.

When I make things like chili, spaghetti sauce, etc. I always double or triple the recipe and freeze in single portions for chili and meal size portions for spaghetti sauce.

Hoping we can all share some tips and secrets with each other. Now on to the weekly flyers and making my shopping list for tomorrow's grocery trip.

[youneverknow]

Kim,

I love to talk about cooking for the freezer and planning ahead. By the time 4 o'clock rolls around each day I'm doing a mental groan that it's time to make yet another meal. It's just so much nicer to have options in the freezer.

Oh my gosh Kim, the prices for your fresh vegetables are...wow. Definitely a great idea to incorporate canned and frozen. When we lived in DC, I had to do a lot more of that too.

While our fresh veggies are much cheaper here, I'm with you on the taking out a loan to go to the grocery store. It's completely ridiculous. Yesterday I went coupon and sale shopping at Kroger and my total, after coupons and sale prices, was $200. It all fit in my one cart. The register receipt says I saved $100 but it didn't feel like it.

I've always toyed with the idea of doing the whole once a month cooking plan. I've poured over books with detailed plans and gotten a lot of ideas. Then I just never did it. I think it goes back to how we did things when I was growing up. My grandpa always had a huge garden which he'd work in everyday. On the weekends, we'd show up to help with the bigger stuff and when it was harvest time, we'd all be all in, working on it. That seems to be my way of doing it.  Batch processing at random times. 

So, tell me, I'm dying to know, have you decided to try once a month cooking?   Once a week cooking?

[youneverknow]

My food plan for yesterday and today was the epitome of lazy.  

My breakfast everyday is frozen strawberries mixed with Greek yogurt.   I always buy the Greek yogurt in the big tubs and the frozen strawberries at Sam's Club in the 5 pound bags.   It's my I can no longer eat ice cream low calorie, low carb solution to breakfast.   It also keeps my salt levels almost non existent for one of my three meals so my blood pressure stays on track without meds.  

I was in Kroger for over two hours shopping yesterday.   When I came out, I used my BOGOF (buy one get one free) coupon at the Burger King in the strip mall parking lot) and got two whoppers.   I had mine for lunch when I got home.  Hubby had his for supper.  

I'll never understand why hubby likes his food cold but he was that way long before I met him and he'll let it cool even if I've just cooked it.   For his supper, with his whopper, I gave him three cheesecake bites left over from Thanksgiving.   For my supper, since I was watching the early GOP debate, I just had frozen strawberries with Greek yogurt and a Nature Valley protein bar.   I just love those and they are 190 calories. They were having a special on them at Sam's Club a month or so ago with an instant rebate so I got them for about 40 cents a bar.    

Today hubby is telecommuting so he had breakfast sandwiches (which I make ahead and freeze for his telecommute day each week).  For lunch I put some Salmon burgers in the oven and he had them on the skinny sandwich buns which I find at the dollar store all the time.  This time they were Orrowheat.  Added banana peppers and mustard to those.   Gave him a side of baby carrots to munch on.   Every Friday is pizza night for him.  Used to be for me too but the carbs just don't work out.  Still, it's a tradition to keep alive.   He loves the stone baked goat cheese and spinach pizzas they have at Aldi's twice a year so every time they show up, I buy all the ones they have in stock.  They aren't that big.   About the size of a regular sized dinner plate.   I've seen similar pizzas other places but a lot more expensive.   The ones I buy run about $2.75 each. 

 My food today was my usual breakfast.  For lunch I had an assortment of raw veggies (snow peas, grape tomatoes, broccoli, carrots) with some salad dressing on them along with a piece of teriyaki chicken from the freezer   Haven't decided on supper yet.  

I was lucky on the veggies.   At Kroger they have veggie platters.  Some with dip, some without dip.  This was one without dip and it was marked down half price to move it out yesterday.   It's dated tomorrow but mostly that was for the snow peas.   They have a shorter shelf life than the other veggies. 

[Kim]

Jan 15, 2016 16:37:23 GMT -5 youneverknow said:

Kim,

I love to talk about cooking for the freezer and planning ahead. By the time 4 o'clock rolls around each day I'm doing a mental groan that it's time to make yet another meal. It's just so much nicer to have options in the freezer.

Oh my gosh Kim, the prices for your fresh vegetables are...wow. Definitely a great idea to incorporate canned and frozen. When we lived in DC, I had to do a lot more of that too.

While our fresh veggies are much cheaper here, I'm with you on the taking out a loan to go to the grocery store. It's completely ridiculous. Yesterday I went coupon and sale shopping at Kroger and my total, after coupons and sale prices, was $200. It all fit in my one cart. The register receipt says I saved $100 but it didn't feel like it.

I've always toyed with the idea of doing the whole once a month cooking plan. I've poured over books with detailed plans and gotten a lot of ideas. Then I just never did it. I think it goes back to how we did things when I was growing up. My grandpa always had a huge garden which he'd work in everyday. On the weekends, we'd show up to help with the bigger stuff and when it was harvest time, we'd all be all in, working on it. That seems to be my way of doing it.  Batch processing at random times. 

So, tell me, I'm dying to know, have you decided to try once a month cooking?   Once a week cooking?

I really want to try it for a month. Right now whenever I make something - which isn't often as son and his fiance do all the cooking - I will double or or triple whatever I'm making and divide the leftovers into smaller portions which I freeze. Between Christmas and New Year while the kids were still away I had both crocks going and made spaghetti sauce and chilli. Last.night the kids were out and it was just hubby and I so he pulled out one of the containers of chilli and I got some fresh bread. There was a small serving of chilli left over so I took it for lunch today. I got a breadbasket for Christmas so I'm going to try and make some bread this weekend. This summer the kids want to plant a veggie garden again which I'm all for as we get a lot from it. I'm going to learn how to can some for next winter.

[youneverknow]

Kim,

By breadbasket, do you mean a bread machine? Oh man, the smell of baking bread....temptations abound.  

I hardly bake anymore because I count carbs.  Nothing smells better than bread baking.  I have a banana bread recipe that I've had for decades that people ask me to bring along for events.  The real key to yummy Banana bread is waiting until your bananas are super ripe. 

Did you you know that you can freeze bananas just as they are with their peel on?  They're only good later for things like banana bread or smoothies but if you have bananas which are getting too ripe, the freezers the thing.  I've done it with the peels on but I usually go ahead and peel them and smoosh them up.  Takes less freezer space that way.  

Do you have a special chili recipe or are you like me?  I start with the basics and then start adding whatever vegetables I happen to have handy.  

No exciting food here the past couple of days...canned soup which I keep on hand for icky days.  

[Kim]

Jan 19, 2016 12:07:58 GMT -5 youneverknow said:

Kim,

By breadbasket, do you mean a bread machine? Oh man, the smell of baking bread....temptations abound.  

I hardly bake anymore because I count carbs.  Nothing smells better than bread baking.  I have a banana bread recipe that I've had for decades that people ask me to bring along for events.  The real key to yummy Banana bread is waiting until your bananas are super ripe. 

Did you you know that you can freeze bananas just as they are with their peel on?  They're only good later for things like banana bread or smoothies but if you have bananas which are getting too ripe, the freezers the thing.  I've done it with the peels on but I usually go ahead and peel them and smoosh them up.  Takes less freezer space that way.  

Do you have a special chili recipe or are you like me?  I start with the basics and then start adding whatever vegetables I happen to have handy.  

No exciting food here the past couple of days...canned soup which I keep on hand for icky days.  

Yes thats what I meant. Dang autocorrect. Lol

I love banana bread too. I'm like you with the chili. Start simple and add whatever. Never the same way twice

[youneverknow]

Auto correct is always changing what I think I'm typing. : )

Let's see, what have I been up to with food.

One day last week I made a new batch of breakfast burritos for the freezer. Hubby likes them on Sunday morning's before church. They are never the same way twice since I just randomly toss things into them. This batch turned out to be 25 burritos and had eggs, cheese, salsa, tuna (which hubby loves but if I made them for me I'd go more traditional), mushrooms, southwest hash browns, assorted leftover veggies chopped fine (broccoli, carrots, peppers), pepper, garlic powder...seems like there was something else but I can't think of it just this minute. What my grandpa always used to call icebox blues. Since he mainly lived out of his garden, he'd always have assorted veggies that he'd add to soup or eggs or whatever he was making.

Friday was our day at the Food Bank and then we all went out to eat to celebrate Christmas. Didn't do it last month because some of our members were out with family health issues.

Sunday I signed up for the main course at the next rotation for Family Promise next month (homeless program) so now I need to figure out what to feed 16 or so people. Probably too early to plan since we won't know yet who'll be homeless that week and so we won't know food allergies or religious (no pork, etc.) accomodations yet.

We don't have a homeless shelter in our county. A number of churches joined together quite a long time ago to provide shelter and food for the homeless on a rotating basis. They just opened a new day center where they go during the day but at night they sleep in different churches on cots and eat at the church. Some people cook meals. Some people host the meals. Some people sleep at the church with the homeless. Some people do the laundry (all the bedding). It's a group effort by a lot of churches.

Today we're having a simple supper...black bean burgers. I just love those.

Tomorrow hubby is telecommuting and son and his fiance are coming over for pot roast for supper.

[Kim]

Going to try this again. Because of the snow our internet is wonky and my huge post that I typed didn't post.

Anyway we are getting a lot of snow over the next few days so I want to get some meals planned ahead. Does anyone have a good spaghetti sauce they would be willing to share? Mine is too bland.

Jo, how do you do your breakfast burritos so they don't come out soggy when you thaw them out? I need to plan ahead some things so I don't end up going to the coffee shop drive thru so much on my way to work in the mornings.

[youneverknow]

I get so frustrated when that happens to me Kim. Sometimes whatever you've typed just seems to disappear, never to be seen again.

It's always nice to cook when the weather is cold outside. It makes the house so cozy.

My only spaghetti sauce recipe is to open the jar of Ragu so I'm no help. You might try adding some diced up pepperoni. I've done that before and it adds some zest.

What I've found with the breakfast burritos is that you add the eggs in last and cook them slow. I'll start with a package of hashbrowns and cook those until they have a nice crisp brown color to them. Then I'll add in whatever veggies and sauce I'll be adding and cook those through until all the moisture bubbles off and your getting some nice browning on them too. Whatever the sauce was, for me it's usually leftover salsa, the flavor will stay behind and blend in as the water steams off the top. Then I'll add in whatever precooked meat I'm adding, as well as a ton of black pepper. Then the eggs and cheese go in together. By that time my big wok sized skillet is full so I turn it on low and cook it again until there is only clear liquid bubbling up through the middle.

It takes me a couple of hours to get them done because of the steps I do cooking to browning level along the way. But it gives the crunch and blend of textures inside the smooth and fluffy eggs. Oh, I forgot to mention because it's such a habit. Always add just a little bit of milk when your cooking the eggs. It makes them fluffy. Just whip it in with your egg beater before you add all of it into your skillet with the other ingredients.

Just like you always put a tiny bit of sugar in when your cooking with tomatoes to cut the acidity.

Back to the breakfast burritos. I always wrap each one individually in a piece of foil. I buy the big boxes of the precut sheets at Sam's. Cheaper that way and they're the right size. Then I take them out of the freezer the day before and let them thaw in the refrigerator overnight. After they're thawed, you can easily unwrap them and microwave them for a minute or so and your ready to go.

On the tortillas. So many people here use tortillas as bread so the varieties and sizes are endless. Hubby prefers flour to corn but either would work. I always buy premade tortillas and the Sam's sized package. You can pull those things in and out of the freezer in the package they come in and just use what you need for months.

Some people who go for authentic will take their flour tortillas and warm them on their stove burner for just a few seconds on each side before they roll them up. I never bother with that but it also adds a little bit more dryness to the tortilla.

[grg_straitfan]

Jan 29, 2016 14:39:44 GMT -5 youneverknow said:

I get so frustrated when that happens to me Kim. Sometimes whatever you've typed just seems to disappear, never to be seen again.

It's always nice to cook when the weather is cold outside. It makes the house so cozy.

My only spaghetti sauce recipe is to open the jar of Ragu so I'm no help. You might try adding some diced up pepperoni. I've done that before and it adds some zest.

What I've found with the breakfast burritos is that you add the eggs in last and cook them slow. I'll start with a package of hashbrowns and cook those until they have a nice crisp brown color to them. Then I'll add in whatever veggies and sauce I'll be adding and cook those through until all the moisture bubbles off and your getting some nice browning on them too. Whatever the sauce was, for me it's usually leftover salsa, the flavor will stay behind and blend in as the water steams off the top. Then I'll add in whatever precooked meat I'm adding, as well as a ton of black pepper. Then the eggs and cheese go in together. By that time my big wok sized skillet is full so I turn it on low and cook it again until there is only clear liquid bubbling up through the middle.

It takes me a couple of hours to get them done because of the steps I do cooking to browning level along the way. But it gives the crunch and blend of textures inside the smooth and fluffy eggs. Oh, I forgot to mention because it's such a habit. Always add just a little bit of milk when your cooking the eggs. It makes them fluffy. Just whip it in with your egg beater before you add all of it into your skillet with the other ingredients.

Just like you always put a tiny bit of sugar in when your cooking with tomatoes to cut the acidity.

Back to the breakfast burritos. I always wrap each one individually in a piece of foil. I buy the big boxes of the precut sheets at Sam's. Cheaper that way and they're the right size. Then I take them out of the freezer the day before and let them thaw in the refrigerator overnight. After they're thawed, you can easily unwrap them and microwave them for a minute or so and your ready to go.

On the tortillas. So many people here use tortillas as bread so the varieties and sizes are endless. Hubby prefers flour to corn but either would work. I always buy premade tortillas and the Sam's sized package. You can pull those things in and out of the freezer in the package they come in and just use what you need for months.

Some people who go for authentic will take their flour tortillas and warm them on their stove burner for just a few seconds on each side before they roll them up. I never bother with that but it also adds a little bit more dryness to the tortilla.

Those Breakfast Burritos sound so good!

[youneverknow]

Hi Tina (waving),

I've been making them for hubby for years now. : )