Category Archives: Casseroles

Weekly Eating – 11/5/18

 Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

 

Oh man, the weekend at the cabin was glorious! Since it was later in the fall than when we went last year, the colors were absolutely breathtaking.

fall colors at the cabin

It is just the best feeling to know there is nothing you have to do right now, just relax and enjoy. It was a great group of people too, which helps. Everyone just kind of comes and goes and does what they want to do. Sometimes you play games, sometimes you read, we went for a lot of walks, kayak and canoe trips.

fall colors at the cabin

We also went apple picking in a town nearby! I thought apples didn’t grow in NC very well, but I guess by being up in the mountains the weather and terrain make it possible. So we had a really fun day, and picked over 30 pounds of apples. They will go home with each of us to become snacks, pies, and sauce.

apple picking

And of course there was no shortage of food. Everyone brought at least one meal to share, and everyone also brought snacks. I think a few spoonfuls of broccoli and a pinch of lettuce were the only vegetables consumed all weekend haha

cabin food

But that’s ok, life is all about balance. When you’re hanging out with friends, on a once a year trip, if your diet is 90% meat, beans, and cheese, I think we will survive.

cabin food

The dogs were definitely interested in the pumpkin chili…

I miss it already. Can I go back yet?

Monday:

Breakfast – Pumpkin bread with cream cheese icing! Spoilers, this was breakfast all week  🙂

pumpkin bread with cream cheese icing

Lunch – Pumpkin Risotto! Exactly the same as the Butternut Squash Risotto, I just used pumpkin puree I’d done in the instant pot.

pumpkin risotto

Dinner –Loaded nachos with sweet potato and black bean southwest bowl. Just put a can black beans, 1 can pinto, 2 large diced sweet potatoes, 1/2 lb beef, and 1 can tomatoes in the instant pot. Cook for 15 minutes, done. Topped w plain Greek yogurt, 1/2 avocado, and cheddar.

loaded nachos

Tuesday:

Breakfast – attempted to make oatmeal stuffed apples in the instant pot. They ended up way overcooked, and turned to mush… so no new recipe for you guys sorry.

oatmeal stuffed apples

Lunch – Leftover buffet! Leftover buffets are an amazing way to clear out the fridge, and keep from wasting food.  We usually do so once a week or so, on the weekends. Just pull everything out, and let everyone pick and choose what to put on their plate.

leftovers buffet

I had eggplant and okra curry with brown rice.

eggplant and okra curry

Snack – tea time! I found the Stroopwaffels I bought a while ago, and decided now was the time to try persimmons for the first time. I had a cup of green tea with a Fuyu persimmon & Stroopwaffel and it was awesome. If you’ve never had a persimmon, do yourself a favor and get one now!

tea time persimmon and stroopwaffel

Dinner – Quinoa, free range organic chicken breast, local green beans and cherry tomatoes, peppers, and corn cut off the cob.

chicken quinoa casserole

Wednesday:

Breakfast – pumpkin bread, what?!

pumpkin bread with cream cheese icing

Lunch – Cranberry walnut chicken salad in lettuce wraps, with homemade mayonnaise

chicken salad in lettuce wrapschicken salad in lettuce wraps

Snack – Garrett’s popcorn, Chicago mix, from the wedding

chicago mix popcorn

Dinner – more leftovers! I had the remaining tuna puffs and some lentil loaf.

tuna puff leftovers

Then I was watching Fat Salt Acid Heat on Netflix, and the salt episode gave me intense cravings, so I ate a literal plate of rice doused in soy sauce and sprinkled with salt. Mmmmm. Don’t worry, I really do have chronic hypotension.

salty rice

Thursday:

Breakfast – I’ll give you one guess.

pumpkin bread with cream cheese icing

Lunch – Leftover steak tips stroganoff with frozen peas

leftover steak stroganoff with peas

Snack – an apple and a pear

apple and pear

Dinner – Lasagna! Possibly my best lasagna ever. With Nature’s Root Farm pastured mozzarella and ground beef, it was so crazy flavorful, and I added a few handfuls of spinach and parsley to the sauce so I can claim it even had some veggies.

homemade lasagna

I also learned my lesson, do not pressure can marmalade. It set up perfectly and was gorgeous, but canning means it will last longer in the pantry rather than fridge. But, it re-liquefied the marmalade, and turned it an icky brown. I’m a little heartbroken.

sad canned marmalade

Friday:

Breakfast – hmmm… sensing a trend? Trust me it’s worth it. This bread is the bomb.com and I have no problem eating it daily. In fact I won’t know what to do with myself once it’s gone.

pumpkin bread with cream cheese icing

Lunch – Leftover lasagna and a salad

leftover lasagna and salad

Snack – someone at work brought these and left them in the break room. Freeze dried bananas, the only ingredient is banana. They were weird, like astronaut food you convince your parents to buy you from the science center as a kid. And the packaging, for like .2 ounces of fruit, ugh. But they would otherwise be trashed, so.

freeze dried bananas

Dinner – This stupid easy 5 ingredient sausage & kale soup. (Sort of this one too… just use what you have okay.)

Kale and sausage soup

The Weekend

So… you may or may not know that I want to have a farm someday, or a homestead. Not a secret to those who know me, I love gardening, and animals, and DIY, and eating things local, especially from my own hands. But the thing is, I live in a city. On about 1/3 of an acre, with lots of trees.

Not ideal for farming.

But I have dreams.

Been trying to convince the boy for 2 years now that we should get chickens. Yes, they are allowed. But only 6, and no roosters. Which is reasonable, as I don’t want a rooster anyways. But he is insistent that they smell and are loud and we don’t have enough space and the dogs will eat them, etc.

So… what about quail? Turns out quail are way underrated. They are tinier and quieter than chickens, you can fit way more in the same amount of space. And they also lay eggs almost daily. Yes, it will take about 4 quail eggs to equal one chicken egg. But if I can have 20 quail rather than 2 chicken… I’m ok with that.

First things first, we need to try quail eggs and see if we even like them. So I procured some quail eggs, and in my search for recipes found this one from Jo Cooks. 

quail eggs in hashbrown nest

IT WAS AMAZING GUYS.

quail eggs in hashbrown nests and radish saute

The eggs are the teeny tiniest most adorable things. And they look really cool in the tiny hashbrowns. And then for dinner, quail just happened to be on sale at HT!

So we are going to get to try both the eggs and the meat, and hopefully this will be the clincher in letting me get some.

Food Total: $way too much

I think the produce box this week was $28? I tried the build-your-own, with lots of fall goodies like brussels sprouts, cabbage, and cauliflower. Hooray for cruciferous veggies!

But then I went to HT, and got a lil carried away… I spent $102 there. I stocked up on several small things that all added up; EVOO cold pressed olive oil, sunflower oil, lime and lemon juice, Bob’s Red Mill spelt, pasta, the quail, biscuits, shredded cheese…

Plus, we tried Butcher Box for the first time. It was $129, for about 12 pounds of all free-range, organic, non-GMO, no-added-anything meat. We got the mixed box, so there was chicken, beef, and pork in there. I think we had a beef roast, a pork loin, 3 chicken breasts, a pound of bacon, and some sirloin steak tips. And it is delivered right to your door! I don’t love the copious amount of packaging though…

Everything we have tried so far has been wonderfully delicious. And I love that I can eat meat again! I know that health-wise, plants are king, and they will remain 80% or so of my diet. But boy, was it nice to have chicken salad, ground beef, and sausage soup again.

And I love knowing these animals were raised as they should be. With plenty of grass, sunshine, and love. If you are wanting a more ethical source for your animal protein, I’d recommend looking into them, if you don’t have a more local meat source near you.

If you decide to check them out and sign up, and use my link: http://fbuy.me/kXzkj  I will get $43 off my next box order, and you get $20 off your first order plus a pound of FREE BACON!

 

 

How about you guys? Did you have a learning week or an awesome week of wins?

Creamy Butternut Squash Risotto: Stovetop or Instant Pot

 

Man, this fall I am hitting some serious home runs with new recipes!

The other rave review so far was my crispy spinach gnocchi with sage brown butter. You’ll notice this recipe also uses sage brown butter. Coincidentally, my sage bush is quite prolific this time of year, but is about ready to be fully harvested and cut back for winter. It is also squash season, so the butternut was from a local farm, fresh picked just days before I cooked it.

This tells me a few things.

  • Keep trying new recipes
  • If you or someone you love doesn’t like a particular ingredient, try it in a new way, or try it again a year later
  • Eating seasonally and locally makes it far easier to cook delicious meals with simple ingredients!

The inspiration came from this recipe on Serious Eats, but of course I tweaked it to what I had on hand.

This can easily be made vegetarian by using vegetable stock rather than chicken, and can be vegan as well by omitting the cottage cheese and sprinkling with nutritional yeast rather than Parmesan. If you do eat cheese, I highly recommend the best, large curd cottage cheese you can find. It makes a great difference in flavor and texture.

You can also make this insanely cheap by using water rather than the stock. But you will lose a lot of flavor by doing so.

Butternut Squash Risotto with Crispy Sage

Ingredients:

  • 1 small or 1/2 large butternut squash (about 2 cups cubed)
  • 1 cup medium or short grain rice
  • 2 cups chicken or vegetable stock (or water)
  • Black pepper, sea salt
  • Handful of sage leaves
  • 2 tbsp butter
  • Optional: 1/2 cup cottage cheese, sprinkle of Parmesan

I already had cooked the squash earlier in the week, but if you haven’t, do that first. I’ll wait.

There are 2 ways to do this: on the stove, or in an instant pot. I used the instant pot, because I have one now and it’s magical!

BUT

This is just as easy on the stove, it just takes a little longer.

Below are the steps for the instant pot, and then I’ll do stove top too.

Step 1: Add the rice and stock to the instant pot, close pressure valve, and cook for 8 minutes. Quick release the steam.

Step 2: Add the butternut squash, and cottage cheese if using. Close, and cook another 8 minutes. Quick release. Mash up the squash a little with a spoon, stir well to combine.

Step 3: While the second cooking session is going, melt the butter on the stove. Toss in the sage leaves, and let it sizzle until they look brown and crunchy. Watch carefully, you don’t want it to burn, it honestly only takes a minute or two.

Step 4: Serve the risotto topped with a sprinkle of Parmesan, some sage, and a grind or two of black pepper and sea salt.

Butternut Squash Risotto with Crispy Sage

As for the stove top:

Step 1: Put the rice and 1 cup water/stock in a pot, and bring to a boil. Lower the heat to a simmer, and simmer 10-15 minutes, until water is absorbed.

Step 2: Add more water 1/2 cup at a time, simmering for a few minutes in between. Stir every few minutes or so, until all liquid is absorbed. Should take about 30-40 minutes total.

Step 3: Add the butternut squash, and smash it up a little with a spoon. Stir to thoroughly combine.

Step 4: Same as above if you want to serve with crispy sage!

Weekly Eating – 10/15/18

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

Last weekend was great fun! You can read all about the farm adventures and refillable soap here. Then on Sunday I went to my first Cary Food & Flea Market to represent Triangle Food Tours. It was a drizzly day, but we still had a good turnout.

triangle food tour

I also got the last of the fall seeds planted, and we had a lovely bonfire in the evening, complete with farm fresh milk hot cocoa.

fall bonfire time

This week I processed several of the giant pile of Carolina Reapers still hanging around my kitchen. Their season is nearly over, so I’m trying to stock up as much as I can to get us through the cold winter with some heat. I think we will have more than enough… in fact those tiny containers are literally just reapers and vinegar, destined to be traded with some brave soul at the next Food Swap!

Monday:

Breakfast – banana muffins

Lunch – leftovers

Dinner – I made a white bean stew with butternut squash steamed in the pressure cooker and blanched sweet potato leaves. Served over quinoa, it was healthy, local, seasonal, and delicious.

white bean and squash stew over quinoa

Tuesday:

Breakfast – blue berry oatmeal

blueberry oatmeal

Lunch – leftover Chinese from the weekend & berries

chinese and berries

Dinner – summer squash, peppers and onions stir fried over quinoa

stir fry over quinoa

Wednesday:

Breakfast – smoothie with berries and kefir and frozen banana

fruit and kefir smoothie

Lunch – leftover brisket, roasted carrots, and steamed sweet potato leaves, with peppermint tea + ginger & lemon

leftover brisket lunch with tea

Snack – a friend at work gave me this Kind banana and chocolate bar because she didn’t like them. It was certainly weird, but okay, and kept the hangry at bay until it was dinner time.

KIND chocolate banana bar

Dinner – Cod in the instant pot with fresh green beans, red potatoes, a sprinkle of cranberries and walnuts. IT WAS SO GOOD GUYS. So simple, so tasty, and so fast (15 minutes). I get why people are all about the instant pot now.

instant pot cod with potatoes and green beans

I bet this same combo would also be amazing with Thanksgiving turkey! Or just minus the cod as a delish side dish.

instant pot cod with potatoes and green beans

Thursday:

Breakfast – more blueberry oatmeal! This time I sprinkled them on after cooking rather than cooking them in with the oats, and added a few walnuts too.

more blueberry oatmeal

Lunch – kale salad and carrot/sweet potato soup

kale salad with carrot sweet potato soup

Dinner – summer squash ‘zoodles’ with rustic tomato & kale sauce and chickpeas. Basically threw a bunch of things from the fridge together in a pot and called it dinner!

squash zoodles with tomato kale sauce

Friday:

Breakfast – uhhh just coffee oops! I’m off, and slept in, then got caught up packing and cleaning and doing things around the house

Lunch – whatever is left in the fridge; probably red beans and rice

Dinner – hopefully, deep dish pizza!

The Weekend

We will be in the Windy City this weekend for a family wedding! By the time you’re reading this we will probably be home already. My cousin has excellent taste so I can only assume the wedding/ reception dinner will be excellent. I’m sure there will be at least one deep dish pizza involved, and probably a glass or five two too many of wine. But that’s what celebrating love is all about right??

Food Total: $61.62

Not bad at all, especially when you consider half of that was decorations for the fall/upcoming Halloween party! I didn’t have a Produce Box delivery this week since we’re out of town for a wedding, and we have plenty of produce/ dairy/ pantry items that need used up prior to that. Next week will be a big spend for party food items and beverages though.

Staples $1.87 Fruit/Veg $19.15 Extras $37.11
Baking soda 0.49 Strawberry quart 1.99 Mums x3 8.97
Baking powder 0.99 Blueberry 2 pint 2.99 Pumpkins 2 big 4.98
Iodized salt 0.39 Acorn squash 1.19 Halloween candy 100pc 9.99
Butternut squash 1.96
Bananas 0.97 Winking owl 3L 10.89
Lemons 2.79
Red onions 1.19 tax 2.28
Avocados 6 3.49
Yellow onions 1.09
Pineapple 1.49

Lessons Learned

This week was all about quick, easy, and healthy. Sometimes you just go through phases in life where you don’t feel like cooking big or complicated recipes. (For some, this is every night). And that’s okay. Actually, sometimes the simplest things are the healthiest, a quick steam or stir fry of some frozen veggies and you’re good to go.

It’s also helpful to prep a big batch of something to have on hand, like a grain, some steamed veggies, some fruits, and some proteins. Then you can just mix and match for almost instant dinner. Having already cooked quinoa, pinto beans, rinsed and shredded kale, and washed berries ready to go was great all week long.

 

How about you guys? Did you have a learning week or an awesome week of wins?

Weekly Eating – 10/1/18

 

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

As promised, I spent a big part of the weekend planting the fall things and ripping up the summer things. Tomatoes and beans are now composting, and kale/beet/radish/broccoli/cabbage are in the ground. Fingers crossed we get something edible. I’m already planning next spring’s garden.

Monday:

Breakfast – Avocado and egg sandwich, quite filling and tasty

avocado and egg toast

Lunch – Leftover from the weekend roasted vegetables, with a small piece of steak under there (hah, I bet at least one person thought “under where?”)

roasted fall vegetables

Snack  – homemade creamy hummus and raw veggies (I ended up not being hungry enough to eat the peaches I canned)

creamy hummus and raw vegetables and canned peaches

Dinner –

 

Tuesday:

Breakfast – Peach oatmeal

Lunch – out to lunch with a coworker

Dinner – Lentil sloppy joes! My new favorite. With dill pickles and homemade purple sauerkraut

sloppy joe with lentils pickles and sauerkraut

Wednesday:

Breakfast – A friend at work keeps chickens, and she brought me a gift of a dozen free range eggs! I was so thrilled, because happy healthy free range chickens make the best eggs. I had a tasty breakfast burrito with bell peppers and onions and hot sauce and eggs and cheese. Nomnom.

free range egg breakfast burrito

Lunch – Leftover lentil sloppy joes! Not mad about it.

lentil sloppy joes

Dinner –I made a big batch of my crispy oven baked tofu

oven baked tofu

And whipped up a quick teriyaki stir fry to go with it

tofu teriyaki stir fry

Oh and I also have a jar of homemade apple cider vinegar that’s finally getting going! It’s a great way to use apple cores and peels and scraps. Just fill a jar 2/3, cover with water. Add about 1 tbsp sugar per cup of water needed, and cover. That’s it. Let it sit in a dark place for 2 weeks, strain, and let it sit again until tart enough.

bubbling apple cider vinegar

Thursday:

Breakfast – Another breakfast burrito!

breakfast burrito

Lunch – Out again! Shocking, I know, twice in one week. The down side of trying so hard to make friends for 2 years is that now I have them haha but at least our work meal card gets us 10% off so this was just over $4

chinese at work

Dinner – Ya’ll! Remember how when I went home for a wedding shower, I ended up coming home with a pressure cooker my mom didn’t want? I finally used it! My first item: baked potatoes.

potatoes in a pressure cooker

The good news is, it didn’t blow up! The better news is, it steamed perfect soft potatoes in 15 minutes. These things are pretty legit. And WAY less energy used than an oven at 350 for an hour.

loaded baked potatoes

Friday:

Breakfast – At the grocery store, I found an insane sale on smoked rainbow trout (like 75% off). Given my love of smoked salmon, I figured it might be similar. So I got it, because luckily for me someone brought leftover Panera, and I nabbed an everything bagel with cream cheese, the perfect lox canvas. Turns out, definitely not the same as salmon. But pretty good.

smoked rainbow trout bagel

Lunch – Leftover tofu teriyaki stir fry

leftover stir fry

Dinner – My second experience with the pressure cooker. Some tiny acorn squash that came with my Produce Box.

acorn squash in pressure cooker

Took 15 minutes yet again, perfectly fork-tender. They got whipped into a creamy cheese sauce for acorn squash mac n cheese.

acorn squash mac n cheese

Dessert – Wooo what a crazy week, out for lunch twice AND dessert on Friday! I had 2 peaches that desperately needed used up, so I cut them into a bowl with an also-near-death banana and some frozen pineapple. Topped it with some butter/brown sugar (crack) and granola, then I microwaved it for about 8 minutes and bam. Instant sweet tooth satisfaction.

fruit cobbler with ice cream

The Weekend

Saturday is a busy day! My pal Steveonomics is in town, his company is trying to convince him to move here. And so am I.   🙂  Then I have a downtown Food Tour afterwards. So definitely getting my steps in!

Then Sunday is the opposite, no plans whatsoever. Well, just getting down the Halloween decorations from the attic, because you know I’m having a party! Gotta brainstorm a good costume.

Food Total: $98.19

Uhhh… oops. I swear I went to the store with a list in hand… and then there were just a lot of good sales. At least most of the things I got were staples and fruits & veggies. The canned goods will stay for a long time, and we were down to almost nothing on rice. We had like 3 rice based meals this week, and burritos are a main way the boy stays alive, so running out of rice would be a disaster.

Meats $23.57 Staples $40.27 Fruit/Veg $30.32
smoked rainbow trout 4oz 2.97 wheat bread 3 bag spinach 2 4
frozen whiting fillets 2lb 4.97 tomato sauce 1.18 bananas 2.28
frozen cod fillets 2lb 9.97 tortillas 1.48 avocados 4 3.58
Stew meat 1.5 lb 5.66 long grain white rice 10lb 2.99 cucumber 0.69
basmati rice 5lb 8.99 carrots 10lb 5.99
brown rice 3lb 4.49 sweet onion 1.21
cereals x3 5.89 bell peppers 9 8.91
Pasta – various x4 3.96 Limes 0.99
4pk org garbanzos 3.29 Pears 2 1.88
Pasta sauce x3 5 Lemon 1 0.79

Lessons Learned

Ugh guys. I need to admit that I am not doing as great with Zero Waste as I’d hoped. But this blog is supposed to be safe space though right? How do I get better? My biggest issues continue to be cheese (sliced and shredded) and anything frozen. The boy is the main cheese consumer, and he will definitely not shred or slice his own, I’ve tried buying blocks before and they just get moldy. And I’m not that much of a saint to do it for him weekly.

 

 

How about you guys? Did you have a learning week or an awesome week of wins?

 

 

Weekly Eating – 9/24/18

 

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

The weekend was a good mix of relaxing and productivity and fun. I spent some time on Saturday whipping up a batch of hot sauce in green and red, along with some pumpkin cookies for this month’s food swap. I ended up with enough hot sauce that I kept plenty for us and also a bottle of each to swap.

so many peppers

I also finally got around to pulling up all the dead and dying summer plants from the garden. The tomatoes had been sadly neglected, as evidenced by several (at least 4) enormous hornworms I found. Like, these suckers were the size of my ring finger for sure. It was fascinating and terrifying and gross.

amazing photo of a giant hornworm on a tomato plant

And did you know they are a favorite host for parasitic wasps? Yeah… Nature, you creepy.

hornworn covered in wasp cocoons

In better news, we also attended the Eleventh Annual Pepper Fest! Held in Briar Chapel, between Chapel Hill and Pittsboro, it is a wonderful day filled with music, dancing, acrobatics, and all the pepper flavored culinary delights.

NC Pepper Fest 2018

Hosting everything from cayenne popcorn to ghost chili honey to pepper steeped beers and sodas, this festival will light up your taste bud and set your face on fire. If you want it to. The extra-hot stuff is clearly marked!

NC Pepper Fest 2018

From their website:

We are still tallying up things, but here’s where things stand so far:
* Approximately 3000 folks were in attendance
* More vendors than ever…89 booths!
* Local farmers were paid $3400 for 570 lbs of peppers of 45 different varieties!
*125 Volunteers helped put on the event.
*Kids Village was over the top! 250+ happy children
*Compost sorted by Kassandra & hauled off by Brooks Composting
Culinary Winners:
The Savory Stunner (Best Savory Dish): Little River Eco Farm
My Sweet Heat (Best Sweet Dish): Big Spoon Roasters
The Double Take (Most Creative Dish): Fusion Fish
The Platinum Pepper (Best in Show):  The Food Fairy
The Staff Sweetheart (Most Local):  Angelina’s Kitchen

NC Pepper Fest 2018

Monday:

Breakfast – Peach oatmeal. I need ALL the peaches before the season is over. way too soon, as always.

Lunch – I made a triple batch again of this cauliflower barley bowl, it is so dang good.

cauliflower barley cashew bowl

Dinner – Tonight’s dinner got muy fan-say. I had king oysters and enoki left over from a stop at my favorite asian grocery, so I made King Oyster scallops with rice noodles & enoki base, and a vegan cashew cream sauce. Too legit to quit, the boy even said it was awesome. I could charge $60 a plate for this ish.

king oyster mushroom scallops

I also had several passion fruits from a vine I found, and tried my hand at a coulis, which turned out divine when mixed with soda water. Homemade soda this week homies!

passion fruit passion fruit syrup

Tuesday:

Breakfast – more oatmeal!

Lunch – more Cauliflower Barley Bowls!

cauliflower barley cashew bowl

Dinner – This was the Food Swap, so I mostly nibbled on samples.

bull city food swap

But when I got home the boy let me have a half a burrito he hadn’t eaten with his dinner 🙂

Wednesday:

Breakfast – Cocoa puffs lol at least I used homemade cashew milk

Lunch – red lentil dal with rice, hot sauce, crème fraîche, and a garlic curry sauce from the swap. YUM.

red lentil dal with garlic curry

And passionfruit soda!

passionfruit soda

Dinner –Baked cod with red potatoes and asparagus. Super simple, healthy, and tasty a.f. Also the writer of the recipe is freaking hilarious and I’m now a confirmed follower of her blog.

baked cod, potatoes, and asparagus

Thursday:

Breakfast – Smoothie. I got a cherry berry mix from the store, and it has cocoa nibs… I hate that. They are chalky and crunchy and I don’t want to chew my drink thank you very much. Now I know.

cherry cocoa smoothie

Lunch – Cauli Cashew bowl! Last one.

cauliflower barley cashew bowl

Dinner – Thursday Night Co-op! Today was BBQ pulled pork with slaw and chips, and dang was it good!

bbq pulled pork co-op dinner

Friday:

Breakfast – breakfast burrito w peppers, onions, mushrooms, and tomato + hot sauce. nom. nom.

breakfast burrito

Lunch – Leftover mushroom scallops & last of the seaweed salad

mushroom pasta and seaweed salad

Dinner – well, this turned into one of the most frustrating days of all time when my car smelled like smoke and just stopped running… and after the third tow didn’t show up I said forget it I’m just dealing with this later, and the hubs was sweet enough to take me to dinner, where I could drown my sorrows in a fishbowl margarita! The day got much better after that…

fishbowl margarita

Also the tacos al pastor were DELISH. I was in pain for hours afterwards because I was so full, but, #worth.

tacos al pastor

The Weekend

I’ll spend a big part of the weekend trying hard to stay off Twitter due to all the things I’m missing by not being at FinCon!

But there is plenty to keep me busy. Like planting all my remaining cold weather goodies like broccoli, cabbage, kale, beets, and radish.

fall garden vegetable planting

And pulling weeds. And planting oodles of bulbs now so our yard is a riot of color in the spring. And some garlic. And cleaning, which never ends. And turning this bumper crop of Carolina Reapers into delicious, face-melting salsa.

carolina reaper peppers

 

Food Total: $28.61 + 10.81 + 31.57 = $70.99

Not bad overall. One trip to the co-op for bulk barley and more canned pumpkin, one trip to Harris Teeter for cheese and other stuff, and a Produce Box delivery.

Lessons Learned

I enjoy eating the same meals over and over (see, 3 days of cauliflower and barley!) but I also really enjoy trying new recipes (mushrooms as pasta and scallops in the same dish? why not). Both of these things help me save money in the long run, as it keeps cooking at home interesting.

But, going out sometimes is ok too. The experience, not having to do dishes, and eating foods you probably wouldn’t take the time to make yourself all make it worth it. As an occasional treat though, not a daily ritual.

Also gardening is an immensely  satisfying hobby. Even when nothing grows. Even when the only thing you’re feeding is the bugs this year. Even when it rains too much, or not at all. The feeling of kneeling in soft dirt, smelling like compost and rain and Earth, digging holes and tenderly laying baby plantlings in there with the hopes and dreams of their leafy future… there is nothing else like it.

 

How about you guys? Did you have a learning week or an awesome week of wins?

 

 

Weekly Eating – 9/3/18

 

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

Well, Brofest week was a great success! All the guys made it in at various times on Saturday, staggered but close enough together that we had to take only one trip to the airport. It warms my heart to see the genuine affection for each other present in lifelong friends.

The whole weekend was filled with games of various kinds. Mostly video, but also console and board. A couple walks around the block were taken, and I even got them out of the house to visit my favorite all you can eat sushi place. I was quite proud of the fact that even though I was with 6 grown men, my plate stack was the tallest!

budget epicurean stacks of sushi plates

I also had a blast cooking in huge batches. I definitely have strong hosting genes from my catering and party planning relatives. I made a huge breakfast strata, apple pie oatmeal, 2 pans of enchiladas, a burrito bar, top your own pizza night, banana muffins, grilled cheese and tomato soup.

breakfast

By the time we got through Monday, I think we had used up about 9 pounds of ground beef, 4 pounds pork roast, 13 pounds chicken, 4 pounds pasta, about 1 pound of rice, a whole jar of salsa, some number of cans of beans…

budget epicurean breakfast buffet

 

Monday:

Breakfast – Since it was a holiday, this is the morning when I made a big batch of banana muffins. I had just ordered and gotten a set of silicone muffin pan molds the week before, so I was super excited to try them out! They are so pretty, and worked like a charm.

budget epicurean banana muffins

Lunch – RocknRolls Sushi! Between 7 of us we nommed quite a mountain of fish and rice.

Dinner – I made pizza dough when we got back home to give it time to rise. Then I rolled out a base and set out toppings and let everyone choose their pizza. Mine was definitely the only one that had any green on top…

budget epicurean top pizza night

Tuesday:

Breakfast – breakfasts will be boring this week, because literally every single day is banana muffins!

Lunch – I also had prepped 2 more kale and chickpea salad bowls, and took one for lunch today. I felt like that wouldn’t be quite enough on its own so I also dipped into my emergency work food stash and added a can of lentil veggie soup.

budget epicurean soup and salad

Dinner – Roasted chicken quarters with fresh pico di gallo and rosemary potatoes and corn on the cob

budget epicurean roasted chicken

Wednesday:

Breakfast – there were boys sleeping on the couch and in the other rooms, so breakfast had to be quick and quiet. Banana muffins to the rescue!

Lunch – The other kale and chickpea salad

budget epicurean kale salad

Dinner – The only dinner out so far, we all went to Tyler’s Taproom in the Tobacco campus of Durham for burgers and garlic fries

Thursday:

Breakfast – banana muffns, no way!

Lunch – my leftover pizza: marinara, thin sliced potato, kale, peppers and onions, and goat cheese

budget epicurean pizza

Dinner – I tried a new recipe with mac n cheese, cause I had a hankering for BBQ pulled pork mac, and OH MY GOD IT WAS AMAZING. The boy agreed, best mac n cheese I’d ever made. Of course it was like: 1 1/2 stick butter, 1 pound of 3 different cheeses, 1 1/2 pounds pasta, garlic salt…

budget epicurean mac n cheese

Friday:

Breakfast – sweet potato waffle with candied pecans. Just kidding, banana muffins!

Lunch – leftover enchilada with Spanish rice and charro beans

budget epicurean leftover enchiladas

Dinner – one of the guys shared a recipe his family makes called Bayou chicken, and everyone agreed it sounded amazing, so I picked up the ingredients at the store on the way home. I agree, it was indeed amazing!! Heavy cream will do that.

budget epicurean bayou chicken

The Weekend

We had a small amount of time left with one on Saturday, so we looked at a list of things to do in the Triangle. Turns out there was a free Greek Fest in Raleigh, so we checked that out.

There was music and dancing, Greek things for sale, and of course the food (which is really the reason we went). We also tried ouzo and Greek beers. Not a fan of anything licorice so the ouzo was meh, but the beer was good.

raleigh greek fest

And then they had a baklava sundae!! It’s basically mashed up baklava over ice cream, and it was seriously one of the most amazing things I’ve ever had. Of course I totally love baklava and anything with honey in it, so, unfair advantage.

baklava

Then we hung out at a bar in downtown Durham called the Atomic Fern, where they have a huge wall of board games you can borrow and play while you sit and drink. We played some we knew and tried some new ones, and now I’ve got some ideas for my Christmas list this year.

atomic fern

We will probably spend some time Sunday cleaning up from all the tornado of boy that happened this week, but are also planning on getting a cleaning service. But I gotta say, I’m gonna miss having everyone here.

It was really fun to have a full house, always someone to talk to, cooking in huge amounts… I can better understand now why my mom always loved hosting giant dinner parties and family holidays, and why my grandmother continued catering long into her 70s.

Food Total: $23.79

This is just from the couple things I picked up for the bayou chicken. Thank goodness that big $300 shopping spree was more than enough to make it through the week. The meals out are not included either, as those come from the ‘eating out’ or fun part of the budget.

Lessons Learned

I think our society has lost something primal and satisfying by no longer having large families all living under one roof, or a community of people that live near each other and all cook and live together.

The last night especially, on Friday, the 4 of us left were all cooking together. My kitchen is teeny tiny but we made it work. Someone was chopping onion, someone else was shredding the Parmesan, someone else dicing the chicken breasts.

It just felt so nice, so right, so comforting. Maybe I do need to open a restaurant someday, and create a team that feels like family.

 

 

How about you guys? Did you have a learning week or an awesome week of wins?

 

 

Weekly Eating – 8/27/18

 

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

 

Well, Saturday ended up being MUCH more productive than I expected! I took that 20 pounds of peaches and turned it into 10 jars of peach jam (4 of which are destined for the food swap) and 6 jars of quartered canned peaches in the pantry! The pantry is slowly coming along as I edge out plastics with glass jars and canned items.

budget epicurean pantry

At the thrift store I also found some nice baskets for pantry items and a ton of excellent glassware. I also spent some time hanging up pants I bought at the thrift store for $4 each to dry, and ironing a batch of freshly laundered handkerchiefs. Oh, and had my first taste of a fresh fig! They are seriously amazing.

budget epicurean ironing handkerchiefs

Also, that ridiculously expensive spirulina? Yeah, turns out it turns all smoothies a really unappetizing brown/black color… The boy and I are both not impressed. Chalk that up to a costly lesson. No photos here… you’re welcome.

And I almost forgot, Sunday I hosted another tea party! I had a few girlfriends over for a few hours, to snack and chat and drink tea (of course). It’s always nice to have time to relax and catch up on each others’ lives. And also the food. I love making it, and I love sharing it, and I love eating it!

budget epicurean appetizers
Local tomato bruschetta and goat cheese stuffed dates and figs with sage and balsamic drizzle

Monday:

Breakfast – smoothie with banana, frozen mixed berries, and spirulina

Lunch – I had a later than usual breakfast, and an earlier than usual dinner, so no lunch today

Dinner – Tonight was Food Swap night! I inhaled some leftover quinoa with veggies before running out the door.

Hosted at Bull City Ciderworks, we had a good turnout, and lots of new faces. I made some new connections, and came home with a pretty great variety of stuff. My first time making biscotti turned out great, thank goodness, and the pistachio cardamom was a hit.

budget epicurean pistachio cardamom biscotti

Tuesday:

Breakfast – smoothie with frozen cherries and blueberries and fresh peaches. Yes that is a plastic straw but it is the heavier reusable kind.

budget epicurean breakfast smoothie

Lunch – I prepped two big kale and chickpea salads over the weekend to have for grab and go lunches. It couldn’t be simpler: 3-4 handfuls of kale, rub with olive oil and lemon juice. Split a drained can of chickpeas between 2 salads, sprinkle on garlic salt, pepper, and grated parmesan cheese if desired.

budgetepicurean kale and chickpea salad

Dinner – leftover chicken and rice soup

Wednesday:

Breakfast – smoothie with frozen tropical mix, fresh peaches, cherry juice, and amla powder. I love this mix of fruit, but I hate that they put coconut chunks in it. Just why?

budget epicurean breakfast smoothie

Lunch – thawed homemade ravioli from a previous food swap with thawed pesto made from my own basil 🙂

budget epicurean ravioli with pesto

Snack – fresh heirloom tomato pico de gallo and blue corn chips

Dinner – I had a bunch of random odds and ends to use up: some pinto beans, a tiny bit of pico de gallo, a couple wet bruschetta. So I figured, why not make a Mexican strata? I layered the bruschetta in a pan, topped with pinto beans and pico, and poured on a few eggs. Baked at 350 for 40 minutes, and top with cheese and avocado.

budget epicurean breakfast strata for dinner

YUM! And now the fridge has more space! #nomorefoodwaste

Thursday:

Breakfast – Leftover pancakes with coffee. Whenever I make more pancakes than we can eat, I pop the rest in a bag in the fridge. Then all it takes is a quick reheat in the toaster, and good as new.

budget epicurean pancakes

Lunch – the other kale and chickpea salad, with grape tomatoes and an apple

more kale

Snack – I had myself a lovely tea time in the afternoon with green tea, my own biscotti, and a johnnycake from a previous food swap

budget epicurean tea and biscotti

Dinner – Thursday $3 Co-op dinner! Tonight was biscuits and gravy. None of us were brave enough to try the vegan biscuit, but the vegan gravy was okay. Not my favorite meal ever, but 8 of us all got together, there was much laughter, and live music. I’d eat cardboard and be happy in that situation. There’s nothing I love more than chill and cheap hangout with friends time!

budget epicurean co-op dinner

Friday:

Breakfast – a sad bowl of cocoa puffs. It was so tasty though!

Lunch – the rest of the leftover Turkish red lentil stew & some more grape tomatoes

budgetepicurean red lentil stew and tomatoes

Dinner – I started a crock pot full of chili this morning, and cannot wait to come home to that delicious smell! It also used up tons of odds and ends: field peas from the last produce box, rest of baked pinto beans, several heirloom tomatoes that needed used up.

The Weekend

Well, this weekend kids off Brofest at our house. Hub’s closest friends from childhood through college are all turning 30 this year, so they decided to do one big reunion /get together / celebration. At our house. For a full week. I have several friends with spare bedrooms on standby and a bag packed if I need a quick escape.

I kid. I’ve met all these dudes, and love them to pieces.

Anyone who is vetted by the boy and remained that closely in touch for two decades or so is clearly a good person. This week of relaxation, bonding, video games, and beer could not be more needed at a stressful point in his career, and I could not be more excited to have a houseful of hungry boys to cook for!

Though that does lead to the next point…

 

Food Total: $366.76

Ouch. Feeding a half dozen grown men for a full week is not a cheap ambition, let me tell you. But I am up for the task. We are now stocked for sandwiches, cereal,oatmeal, grilled cheeses, pizza, and more burritos than I would know what to do with.

There isn’t a spare inch of unused freezer space at this point. And I bet it will be nearly cleaned out by next Sunday. (HOW do parents with multiple boys in their teens at the same time stay solvent??)

But you know what?

Worth it.

Lessons Learned

As Mrs. FAF just pointed out, leftovers are a beautiful thing! I am so thankful both of us not only tolerate but actually enjoy eating leftovers. And I quote often even cook twice or three times as much food on purpose, to save us time later in the week. This is definitely one of my top tips for eating well on a budget.

 

 

How about you guys? Did you have a learning week or an awesome week of wins?

 

 

Weekly Eating – 8/20/18

 

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

Over the weekend, I spent some time pulling out diseased squash vines and clearing a corner of the garden. Since there is now space, I also started a big batch of fall seeds!

budget epicurean fall planting seedlings

My library is amazing and has a free seed service, where you can take home up to 4 kinds a few times a year. You can also save seeds and bring them in to share with your fellow Durhamites. I started the 4 from the library and a few from home too, so hopefully I will have beets, turnips, kale, collards, swiss chard, and/or onions in a few weeks.

 

Monday:

Breakfast – smoothie with peaches, bananas, frozen blueberries and flax & amla powder

Lunch – leftover veggie burger + portobello wrapped up in a whole grain wrap with roasted red pepper hummus and sliced veggies

Dinner – This AMAZING egg roll in a bowl from Don’t Waste the Crumbs: https://dontwastethecrumbs.com/2018/03/egg-roll-bowl/

budget epicurean egg roll in a bowl

Tuesday:

Breakfast – I diced up a potato, some mini peppers, grape tomatoes, and sweet potato leaves and cooked them in a frying pan with a lid on for about 15 minutes for a delicious and filling breakfast hash.

budget epicurean breakfast hash

Lunch – Well… I brought leftover egg roll in a bowl. But I forgot that Tuesday is now my busiest day, and I rarely am at my desk between 10 and 2 anymore. So I was starving, and couldn’t wait long enough, and succumbed to Starbucks (the closest semi-healthy option).

budget epicurean emergency starbucks lunch

I felt so much guilt for the $8.50 spent, as well as the plastic container. I’m hoping this makes me remember next week to pack a lunch that can be portable at room temp. I intend to re-use the package at least a few times.

Snack – hummus and veggies

Dinner – I diced up oodles of veggies: squash, zucchini, bell peppers, white corn, and red onion, and mixed it with 1 cup of quinoa and 1 cup of water. Then I baked it at 350 for about an hour, stirring once. The result was an amazing summer one pan dinner.

budget epicurean quinoa summer veggie casserole

I also had another big batch of leftover old bread slices and ends, so while the oven was on anyways I roasted the bread too, and then pulsed it in my food processor to make bread crumbs. Waste not want not right?

Wednesday:

Breakfast – homemade bread with peanut butter and fruit

budget epicurean toast and fruit

Lunch – leftover egg roll in a bowl with rice. I also had my reuseable water cup with straw, real fork from home, and used a hankie as a napkin. Was pretty pleased with myself.

budget epicurean leftovers waste free lunch

Snack – peaches, apples, and pear slices

Dinner – Erin’s amazing Turkish red lentil stew! I thought I over-did it on the cinnamon, as it smelled pretty strong, but the flavor was great!

budget epicurean red lentil soup

Then that night I had a great food debate on Twitter, which all started with popcorn. Of course I ended up making a big bowl.

budget epicurean stovetop popcorn

Thursday:

Breakfast – my tropical granola with almond milk

budget epicurean granola and milk

Lunch – leftover summer veggies and quinoa casserole and a big green salad

Dinner – Thursday night $3 co-op dinner! Some friends and I are making a tradition of it. Can you tell which is the beef hot dog and which is the vegan one? In my opinion they tasted pretty much the same!

budget epicurean co-op dinner hot dogs

We also went to one of the final home games of the Durham Bulls season, and a great time was had by all. Even though we got shut down pretty hard… at least the weather was GORGEOUS.

Friday:

Breakfast – I chopped up a potato, a handful of green beans, some tiny peppers, and an heirloom tomato and tossed it all in a pan with 1/2 cup lentils and 1 cup water. I let that simmer for 30 minutes while I made coffee and fed the dogs and got dressed, and then enjoyed my hot and tasty breakfast.

budget epicurean lentils for breakfast

Yes, lentils for breakfast. Try it sometime, you might be surprised.

Lunch – leftover African peanut stew that I made over the weekend with a giant rainbow of free produce from a friends’ parents.

budgetepicurean african stew

Snack – hummus & veggies

Dinner – leftover eggroll in a bowl

 

The Weekend

This will be a half and half weekend. Saturday is chillax and no stress day, I can be productive or choose not to be. And Sunday I am hosting another tea party!

 

Food Total: $55.49 + 74.05 = $129.54

This week’s delivery box price was a bit steeper than usual because in addition to my usual box I also invested in 10 pounds of ‘seconds’; peaches that were slightly bruised or discolored, to process into frozen, canned, and jam.

budget epicurean produce box

And then I spent a hefty sum at the co-op on Thursday, for a few reasons. One, we are nearly out of maple syrup. And I learned that real maple syrup is HELLA expensive. Like $20 a bottle. But. HFCS is no longer allowed in the house, and therefore this is the only option. Hopefully this will last a good long time.

Two, I did not realize spirulina is FORTY TWO DOLLARS PER POUND. Yeah I got like an ounce, but that cost near $20. Ugh. But it was already in my own glass jar and weighed and I wasn’t about to go put it back on the shelf… so I sucked it up. Better make some damn good smoothies is all I’m saying…

I also caved when I saw this amazing steel straw and straw cleaning brush on sale this week. It was cheaper here than on Amazon, plus now there’s no shipping or packaging, and my co-op benefits a little. I have tons of heavy duty straws but no cleaners, so this is great. Now the ones that are questionable from dried on smoothie gunk can be squeaky clean again!

budget epicurean steel straw

 

Lessons Learned

Bulk, package-free shopping is addictive! I had so much fun last time that I found myself getting some things that were not on my list, just because I had already tare-d jars just waiting to be filled. Hoarding habits die hard folks.

Also, always get wide-mouth if you have the choice. SO much easier to fill. And finally, almonds are heavy and come out really fast! I accidentally overflowed my jar, and had to pull out and extra container to put the handful that spilled into. Because I ain’t wasting $10/lb almonds y’all.

 

 

How about you guys? Did you have a learning week or an awesome week of wins?

 

 

Weekly Eating – 7/30/18

 

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

Last week I got a big ol box of tomatoes from Whitaker Farms. This weekend I finally got the time to make a huge batch of my easy peasy blender sauce, and canned 2 huge quarts and several pints. I LOVE homemade tomato sauce so much! The sweetness and complex flavors of locally grown organic tomatoes just can’t be beat.

budget epicurean weekly eating

And since I’m visiting my sister this weekend (more about that below) and she recently learned she has an intolerance for gluten, soy, and corn, I am bringing her a jar of sauce (because I know exactly what is in it) and tried my hand at a new gluten-free noodles recipe using almond flour and tapioca flour. I have no idea if these noodles will hold together or taste good, but at least I tried!

budget epicurean weekly eating

 

Monday:

Breakfast – fruit smoothie with watermelon, local peaches, banana, and blueberries + flax & amla

Lunch – half batch of tuna salad as lettuce wraps, plus some raw veggies and hummus

budget epicurean weekly eating

Snack – cut up fruits

Dinner – I did a crazy clean-out-the-fridge veggie burger with a Turkish twist. I had some roasted beets, leftover cooked potatoes, pinto beans and brown rice. So I tossed it all in the blender with spices and some flax to bind it, and make it into 8 patties, which I lightly fried in coconut oil.

budget epicurean weekly eating

I had some leftover pita bread and tzatziki sauce, and stewed some fresh veggies and cashews in Za’atar and curry powder. It turned out AMAZING all together! Cleaning out the fridge is a great frugal strategy, veggie meals can be truly outstanding, and it prevents food waste, all things that I love.

Tuesday:

Breakfast – Peaches & Cream oatmeal. 1/ cup oats, 1 cut up peach, 3 diced dried apricots, 1 cup almond milk, handful of walnuts. The walnuts added a bit too many calories, so I won’t use them again.

budget epicurean weekly eating

Lunch – leftover shrimp and broccoli fettuccini

Snack – more fruit!

Dinner – Wheat penne with the homemade sauce <3 I steamed some broccoli and cauliflower on the side.

Wednesday:

Breakfast – another round of Peaches & Cream oatmeal, sans walnuts

Lunch – the rest of the curry vegetables and brown rice. Cauliflower, bell pepper, onions, garlic, and fresh tomato. YUM.

budget epicurean weekly eating

Dinner – Chipotle was giving away free guac today only, so of course we had to jump on that! Chipotle is definitely both of our favorite ‘eat-out’ places. The flavor cannot be beat, and I’ve tried to make the chicken and the rice. It is never quite right.

budget epicurean weekly eating

Thursday:

Breakfast – cheerios, because sometimes I just don’t wanna

Lunch – leftover Chipotle. Another reason I love them is because it is almost always enough for 2 meals for me, so basically like half price and I get to eat it twice in a row.

budget epicurean weekly eating

Snack – no way, more fruit?!? 🙂

Dinner – The boy had a tiny bit of ground beef left from making himself burritoes for lunch, and I was craving some warm soup to go with the icky rain. So I tossed together a cup of rice, some stock from the fridge, frozen mixed veggies, and the beef. Bring to a boil and then simmer for 30 minutes. Boom, easy peasy and super cheap comfort food.

budget epicurean weekly eating

Friday:

Breakfast – fruit smoothie with watermelon, pineapple, cantaloupe, and cherry juice, plus frozen blueberries and banana

budget epicurean weekly eating

Lunch – canned soup from my desk at work, because I didn’t have any pre-made leftovers today.

Dinner – on the road!

The Weekend

I’m driving to Ohio this weekend for a wedding shower.

Yup. I agree with you, I am crazy.

It’s about a 10 hours drive both ways. But family. Ya know.

I packed a cooler with some road snacks, granola bars, PBJs, bottled water (re-useable bottles, don’t worry). Hopefully I can make it without giving into temptation for fast food, but who knows. I’m going to give myself grace and roll with whatever happens this weekend. Plus my mom doesn’t know, so it will be a total surprise to her. I can’t wait to see her face. 🙂

Food Total: $27.03

This week I did not go to the grocery store at all! It went by in a blur actually. I meant to go Wednesday but then it was monsooning. Then I was going to go Thursday, but the rain was even worse. So we scrounged and figured it out and it worked out. The produce delivery box was more than enough to get us by combined with what’s in the pantry.

Lessons Learned

Apparently I have far more food in the house than I even realized. We didn’t go to the grocery store this week and barely even noticed. I may be able to spread out grocery shopping to every other week soon, and just stock up on enough yogurt and bananas to get the boy through to the next trip.

Also I need to get back to batch cooking on the weekends again. I’ve been lax on planning and prepping, as summer is just plain crazy. We are definitely gone more weekends than we are here, and weekends are when I have the time, energy, and mental space to do these things. So I’ve been scrounging for lunch and snacks lately, and had a few ‘what the heck do I make for dinner’ moments. Those prepped “food, fast” meals are definitely required.

 

 

 

How about you guys? Did you have a learning week or an awesome week of wins?

Weekly Eating – 7/09/18

 

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

Gosh, it feels good to be back y’all!

This summer has been a lil crazy, and we haven’t been great about meal planning with being gone or hosting family pretty much every weekend. But that’s ok, sometimes life is like that.

Over the weekend I made a huge ol pork roast and a big batch of ground turkey, because the boy was sad about how long it had been since we had burritos. So… lots of meat in the fridge. He was pleased. I also made a giant crock pot full of black beans which became my best black bean soup and black bean burgers.

budget epicurean weekly eating meal plan

While my sister was in town last weekend, we also went shopping and picked up a ginormous box of honey cheerios on sale, because she has discovered that she has a gluten, soy, and corn intolerances. As you can imagine, that significantly limits ones food choices. Turns out cheerios is one cereal that has no HFCS or soy or wheat in it.

And, we also made a batch of macarons! Because almond flour is just fine. And I’ve always wanted to make them! They turned out pretty darn good looking too. I added a few fresh strawberries to the filling and we put cocoa in the batter for some chocolate strawberry flavors going on. Delish.

Oh I also got a big-a$$ watermelon, and turned it into all kinds of goodies! I pickled a big batch of rinds for a Food Swap next week, we ate tons of it fresh, it became a watermelon-feta-mint salad, and several smoothies.

budget epicurean weekly eating meal plan

Monday:

Breakfast – Honey cheerios + a banana + soymilk

Lunch – Black bean soup!

Dinner – Enchilada casserole. This used up some small corn tortillas, black and pinto beans, pulled pork, corn, and tomatoes. Topped with pickled jalapenos, cheddar, guac, and salsa. SO DANG GOOD.

budget epicurean weekly eating meal plan

Snack – a macaron

Tuesday:

Breakfast – same cereal, bc I’m boring!

Lunch – leftover enchilada and a salad that happened to match the skirt I was wearing that day, haha

Dinner – portobello stir fry

budget epicurean weekly eating meal plan

Wednesday:

Breakfast – smoothie with watermelon, pineapple, frozen blueberries, blueberry kefir, and greens

Lunch – leftover stir fry, and a Greek salad

budget epicurean weekly eating meal plan

Dinner – Leftovers! We are going out of town again for the weekend, so I’m busy using up or freezing all the perishables

budget epicurean weekly eating meal plan

Thursday:

Breakfast – smoothie with watermelon, pineapple, frozen blueberries, blueberry kefir, and amla powder

budget epicurean weekly eating meal plan

Lunch – uhhh it was a bit of a crazy day, so I didn’t get a lunch per se. I did sneak a maple bacon donut that was brought in to work. #noregrets

Snack – a cranberry yogurt

Dinner –we were tired of all the leftovers, so we decided on a spontaneous date night to AYCE sushi at RocknRolls!!

budget epicurean weekly eating meal plan
In case it was unclear, I REALLY love salmon sushi. Also I ate three teenage boys next to us under the table!

Friday:

Breakfast – I finally successfully used up all the watermelon, so today’s smoothie was frozen blueberries and cherries, pineapple and flaxseed powder

Lunch – Black beans & rice

Dinner – whatever we can scrounge up before heading to the airport. Everything else will get frozen while we’re gone.

The Weekend

We had a death in the family, so we are out of town for the weekend. It will definitely be interesting seeing how expensive and wasteful traveling is. I am going to try to plan ahead and pack at least some nuts or trail mix to take so I don’t give into temptation to buy things at the airport.

Y’all are in for something BIG on Monday, so stay tuned!

Food Total: $5.92

All the major expenses happened last week or earlier, so I’m not counting them for this week. When we return though I’ll have to do a stock up trip. If you really want me to fess up, that pic at the top was an ALDI stock up last week that cost us $68.79.

The only things purchased were on a whim, a stop-in at Walmart on my way to work. I desperately needed Ibuprofen (one to keep in my car) and some cold sore medication (BOO cold sores, the worst) and while there I grabbed some bananas and avocados.

Luckily, I remembered to grab one of my reusable canvas bags from the car! So no plastic bag, yay!

Lessons Learned

So, the boy actually eat way less meat than I think he does. Especially now as I am borderline vegetarian and am not very helpful in eating it. And I think… that… I may have actually burnt him out on burritoes! I did not know that was possible. But he said he actually got tired of the ground turkey and pork (I guess that’s what happens when that is all there is to eat for lunch and dinner for a week straight…)

 

 

How about you guys? Did you have a learning week or an awesome week of wins?