The main focus of my shopping today was to get ingredients for my favorite vegetable soup. I didn’t end up having time to make it today but hopefully I will tomorrow. The soup has simple ingredients and I like to make a large batch that will last me for a few days. It’s really nice to have the soup available and to not need to cook quite as much. I will try and post the recipe when I make the soup.
I also did a mini shop later in the day where I bought some tomatoes, dairy-free pepper jack cheese and a 12 pack of sparkle water.
Today’s grocery shopping went well. I was focused on what I needed to buy and didn’t make too many impulse purchases. The only things not on my list were the cans of tomatoes, but those are helpful staples and they were on sale.
I’m trying a frugal new recipe today! Making black beans in the slow cooker!!
I’ve never made beans from scratch before I’ve always bought them in cans. The whole bag of beans (1 pound) was only $1.39 and it seems like it’s going to make a lot, which I can then save and freeze the leftovers. If this little kitchen test works out I could happily start saving money on beans by making them sometimes. Not always though…..canned beans are very convenient and really not too expensive.
Here is how I prepared them:
Slow cooker black beans
1 pound black beans, rinsed, remove any little stones or bad looking beans, and soaked for 8 hours or overnight
1 yellow onion, chopped
4 cloves of garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
2 tablespoons vegetable oil
6 cups water
1-2 teaspoons (or to taste) sea salt — do not add until near the end of the cooking!!
Add all ingredients into slow cooker, except for salt. Add the salt the last 30 minutes of cooking. Turn on low and cook for 6-8 hours or until soft.
I like this salad so much that I’ve made it every day this week! I really enjoy the cool, crispiness of the vegetables and the lemony dressing and I’ve been looking forward to eating it at lunch time with my sandwich*.
I had some cucumber, tomato, carrots and lemons in the fridge at home that I needed to use, so those make up the main ingredients. The only slightly special ingredient that I bought is daikon root, but that can easily be substituted for radishes if you’d like. I got a pretty good deal on daikon (it was cheaper than radishes) so that’s why I used it in the salad.
Salads of course are flexible, if you have other vegetables feel free to put them in! The more the merrier really.
It’s been a very hot summer the past few weeks so I’m appreciating cooler food all the more.
The salad dressing is super easy to make: all I do is take a lemon wedge and squirt it all over the salad. Then I drizzle about a teaspoon of olive oil and then sprinkle a tiny bit of salt and pepper on top. If you want to make it extra fancy you can mix the lemon juice first with a bit of honey for a really nice sweetness.
*In case you’re curious, the sandwich I’ve been eating is a super simple non-dairy “grilled cheese”. It’s the simplest (laziest) version I could possibly come up with. All I do is toast some gluten-free bread, usually just one slice. Then when it’s cooled slightly I put it in the microwave with a slice of dairy free cheddar cheese on top and cook for about 30 seconds. I really love it, it tastes awesome and I don’t have to wash a pan afterwards which is a nice bonus.
Refreshing light salad
1/2 tomato, chopped
1/3 cucumber, chopped
2-3 radishes, or 3 inch piece of daikon root, shredded
1 medium carrot, shredded
1 or 2 lemon wedges
1 teaspoon extra virgin olive oil
1/2 teaspoon honey (optional)
salt and pepper, to taste
Combine all the vegetables in a bowl. Squeeze lemon over the vegetables and drizzle with olive oil. Sprinkle lightly with salt and pepper.
To make the honey dressing (optional), combine the lemon juice and honey together and then drizzle over the salad.
My husband and I are having a friend over for dinner tonight so I’m just starting to cook! This is the first friend we’ve had over for dinner at our new place so that’s pretty cool 🙂 The rice is boiling away so it’s giving me a few minutes to write up a quick blog post.
We’re having a pretty simple menu tonight: rice, turkey sausage, black beans, and veggies. For dessert we’re having strawberries and whipped topping. I like whipped topping because it’s nondairy and low in calories but still love the taste.
Today’s groceries were mostly for the meal tonight but the granola bars were a bonus.
The price was excellent on these groceries. The total today was: $9.03 The per meal cost for each person person is going to be around $3. This is definitely less expensive than eating at a restaurant!
Today’s grocery shopping! Honestly, grocery shopping is one of my favorite things to do, it’s almost like a hobby. Today I picked up a mix of things: a few snacks, some juice and ingredients to make dinner.
I went to my local discount grocer and got a good deal on everything; the total bill was $10.39! Not too bad 🙂
I’m starting to prep dinner now. What we’re having is:
Chicken flavored rice and pasta medley
Can of tomatoes flavored with basil, garlic and oregano (forgot to photo this!)
And some Parmesan cheese, also maybe some hot sauce to go with it
I can’t remember the price of all the ingredients but the dinner will serve 2. I think it’ll be about $1.80/person.
Eggs are one of my favorite foods: they’re inexpensive, delicious and full of high quality protein. In just one egg there is 6 grams of protein!
I had a carton of eggs at home and the other day I felt inspired to make some egg salad. It’s great in a sandwich or to put on top of a salad. Here is how I make it:
Simple and tasty egg salad
Makes 4-6 sandwiches
10-12 eggs, hardboiled
3 heaping tablespoons mayonnaise
1 teaspoon mustard- I used yellow mustard
pinch of paprika, ground pepper and salt to taste (all optional)
Hard boilyour eggs. Once they have cooled peel the eggs and place in a bowl.
Finely chop the eggs and place in a bowl- I recommend a bowl with high sides that you can scrape down. Next, stir in the mayonnaise and mustard and mix very well. This step can require some patience to coat all the egg pieces.
Next, add a pinch of paprika, ground pepper and salt, to taste.
Store in an air-tight container in the refrigerator for up to 2 days.
It always makes me happy when I find a good dairy substitute that I enjoy. This quesadilla I had for lunch today was excellent: it tasted great and the cheese was nice and melty. It tasted very similar to a “real” quesadilla.
Although I love dairy, especially cheese, I have a tough time eating it too often. It gives me fatigue, headaches and doesn’t digest all that well. I don’t think I’m necessarily allergic to milk products but I’m definitely sensitive.
What really made this dish excellent was using dairy-free pepper jack cheese. It gave the quesadilla extra flavor and helped it to really sing 🙂
I rounded out today’s lunch with some raw veggies including cucumber, mini tomatoes and radishes for a veggie nutrition boost.
Although I only made one serving, you could easily make more if you’re serving several people.
Awesome dairy-free quesadilla
2 corn tortillas, 6-inch
2-3 heaping tablespoons non-dairy pepper jack cheese, shredded
1 teaspoon non-dairy butter or vegetable oil
Sliced veggies served on the side; such as red pepper, cucumber, radishes, tomato, or carrot sticks
Warm a large skillet on medium heat and add the non-dairy butter. When butter begins to melt place a corn tortilla in the middle of the pan. Let the tortilla warm for a few seconds and then top with the non-dairy pepper jack cheese.
When the cheese begins to warm and melt slightly top with the other tortilla. Press down with a spatula. Take a look under the top tortilla and when the cheese begins to look melty flip over. Continue cooking until the cheese is thoroughly melted.