Kid, earth & budget-friendly cleaning solutions

I have one sweet word for my bottles of Windex and 409: goodbye!

I  used to think I would never be able to survive without those trusty solutions at the ready. It didn't even occur to me that there were alternatives to traditional cleaners until I started reading books and magazines about frugal, simple living. My interest was piqued.

I started small: a vinegar and water spray to clean my kitchen counters, windows and mirrors. It worked like a charm (albeit with a bit more elbow grease than usual). I also didn't have to worry about my kids eating off of the surfaces after they were cleaned. And, to boot, it was way cheaper than buying a bottle of cleaner at the store. (Not to mention that it didn't require a trip to the store in the first place.) I was sold.

A few years later I am still making a vinegar and water solution for windows and mirrors, but have graduated to a "heavier duty" antibacterial cleaner for surfaces like kitchen counters and the dinner table. No bleach or harsh chemicals here - instead the workhorses are vinegar, tea tree oil (the anti-bacterial agent), washing soda and lavender.

The best part? My kitchen smells heavenly.

Truth be told, there is still a bottle of hallmark blue liquid lurking in my hall cabinet for emergencies. But I'm finding that there are fewer and fewer times I need to pull out the "big guns." The reality is that my homemade cleaners get the job done 95% of the time.

Cheers to a clean and happy home!

Julie

Vinegar & Water Solution

It doesn't get simpler than this. Fill an empty spray bottle with 50% water and 50% white vinegar. Spray on surfaces and wipe down with a clean cloth. A microfiber cloth works wonders on windows and mirrors.

All-Purpose Kitchen Cleaner

2 cups hot water
1/4 cup white vinegar
1/2 teaspoon washing soda
15 drops tea tree oil
15 drops lavender oil

Mix ingredients together in a spray bottle. When you add the washing soda to the liquid it will fizz, so make sure you leave space in the bottle for a reaction.

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Dad's $75 weekly meal plan

Last weekend my husband gifted me a Mom's afternoon out and took over meal planning and grocery shopping for the week. I got a mani/pedi (his treat!) while he combed my dinner diary for recipes and took our toddler shopping at Whole Foods and Trader Joe's. 

Pinch me? I could get used to this.

Besides being pampered for a few hours, reading three back issues of Sunset Magazine, and returning home to find two happy boys, perhaps the best part of my day was seeing the delicious meal plan my husband put together while I was out. Not only that, but his shopping trip totaled only $48 which, when added to the $15 spent at the farmer's market/grocery the previous day, kept us below our $75 a week grocery budget. (Note: Our total $75 grocery budget does include breakfasts, lunches, snacks and kid-friendly staples. As far as planning goes, we focus on dinner as that is the main meal we prepare each day, and our lunches are nearly always leftovers.)

As with each of our weekly meal plans, he took into account what we already had in the fridge, garden and freezer, substituted (or omitted) ingredients in recipes, stayed away from processed foods, and stuck to his list when he went to the store. While your family may not be able to match our exact spending given what you already have on hand, the meal plan below is budget-friendly, reuses ingredients, and takes advantage of fruits/veggies that are in season (and thus less expensive). To help you see how we cut corners and saved money, I inserted notes on how we prepared each meal.

Have your own meal plan tips? Please share them in the comments!

Cheers,

Julie

Matt's Awesome Meal Plan

Saturday: Burgers with Kale Chips 

• The grass-fed ground beef for the burgers came from my husband's winery. Don't have your own free beef from work? (Really, who does?) Buy it on sale and stock your freezer. We get the kale from our garden, but you can find a bunch of it at the grocery store for $1.50 or less. If you have kids, I bet you can get them to try these delicious and crunchy kale chips. Our toddler loves them.

Sunday: Salmon Tacos with Carrot & Cabbage Slaw

• This recipe is for white fish tacos, but we like to spice it up with salmon. We buy 1/2 lb of fish for our family of three and make it work by having plenty of veggie toppings. Other ways we keep this recipe cheap: skip the jicima and red cabbage (just do green), and if you don't have all of the spices for the fish rub, no biggie. We often just do chili powder.

Monday: Grilled Whole Chicken w/Tomato Cucumber Salad

• We stock up on chickens when they are on sale (like this week) and put them in the freezer. Tomatoes and cucumbers are in season so if you don't have them in your garden like we do, you can find good deals at your grocer or farmer's market.

Tuesday: Chicken and Black Bean Tostadas

• Use leftover dark meat from the grilled chicken for these yummy toastadas. Also plan to reuse a lot of ingredients from the salmon tacos: tortillas, chilies in Adobo sauce, sour cream, limes, and cabbage. We also save by not including the radishes, and keeping our pantry stocked with black beans we bought on sale.

Wednesday: Chicken BLTs and Side Salad

• Use the leftover white meat for these yummy BLTs and whatever bread you have on hand. Save any remaining bacon for a leisurely weekend breakfast. For the side salad, be creative with whatever you have on hand. For us this week? Let me guess...tomatoes and cucumbers...

Thursday: Zucchini Baba Ganoush with Fresh Vegetables

• This has become our go-to recipe this summer - it's delicious, easy and healthy. You will need to invest in Tahini paste the first time you make this, but it keeps well and can be used to make other great frugal dishes like homemade hummus. I've also found that I can use half the amount of Tahini called for in this recipe and the result is even - if not more - delicious. Zucchini is in season and if you ask around, you may find a friend who would beg you to take some off their hands. We serve our Baba Ganoush with Mediterranean flatbread from Trader Joe's (or leftover tortillas), sliced tomatoes, cucumbers, and onions. Notice a veggie theme this week?

Friday: Margarita Pizza with (shocker) Tomato Cucumber Salad

• I love pizza nights because I can almost do the cooking with my eyes closed. We buy pizza dough and a huge hunk of mozzerella (you always save when you buy ungrated cheese) from Trader Joe's, and use tomato sauce that we canned last year. If we have leftover veggies or meat from the week, onto the pizza they go.

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A Napa Valley Peach Harvest

Biting into a ripe, juicy peach - the kind where the juice runs down your hand and drips off your elbow - means summer has officially arrived.

This year, that moment occurred for our family in early July when we arrived home from vacation to find our peach tree so laden with fruit that branches were laying on the ground. After four years, our tree had finally decided it was going to bear fruit. And bear fruit it did. Bushels and bushels of it.

It would be a conservative estimate to say we picked 100 peaches over the course of the next two weeks (nonwithstanding the countless number that fell to the ground). We ate peaches for breakfast, lunch and dinner. We gave them to friends. I think our 18-month old son lived on peaches alone for days on end (to his glee, I might add). And yet this barely made a dent in the pile of fresh fruit blanketing our patio table.

It was time to get to work.

As a child I spent a lot of time in Ohio, visiting my grandparents' farm. I always loved peeking into their root cellar to see canned fruits and vegetables neatly lined up along the shelves. The colorful rainbow that the jars made - red tomatoes, green beans, pink rhubarb, orange peaches - captured the essence of summer.

While our idea of preserving food is much different that my grandmother's - she canned/froze to feed a family of nine and we do so for three - when I'm in the kitchen in the heat of a summer afternoon with a big pot of water boiling on the stovetop, freshly sanitized jars on the counter and something delicious and bubbling ready to fill them (say, peach salsa), I like to think that she would be proud.

In preserving this year's peach harvest we canned, froze, dehydrated and baked. Have your own bushel of peaches? I hope you find some inspiration below.

Peach Salsa

Courtesy of the Ball Book of Complete Home Preserving

Note: If you haven't canned before, I highly recommend taking the Ball Book of Complete Home Preserving out from the library to read about the process, or visit their website for more information. When canning, it is extremely important for food safety to follow the recipe to a tee as you want an appropriate balance of acid, salt and sugar.

Makes about eight 8-ounce jars

1/2 cup white vinegar
6 cups chopped, pitted and peeled peaches 
1 1/4 cups chopped red onion
4 jalepeno peppers, finely chopped
1 red bell pepper, seeded and chopped
1/2 cup loosely packed finely chopped cilantro
2 tbsp honey
1/2 tsp ground cumin
1/2 tsp cayenne pepper

1. Prepare canner, jars and lids.
2. In a large stainless steel saucepan, combine vinegar and peaches (to prevent the peaches from browning, put the vinegar into the pot first and as you cut the peaches, add them to the vinegar and stir). Add onion, jalapeno, red pepper, cilantro, honey, garlic, cumin and cayenne. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 5 minutes. Remove from heat.
3. Ladle hot salsa into hot jars, leaving 1/2 inch (1 cm) headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
4. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

Spiced Peach Jam

Courtesy of Preserving the Harvest, by Carol W. Costenbader

Makes five 1/2 pints

4 pounds (about 8 large) peaches, peeled, pitted and chopped
5 cups sugar
2 tablespoons lemon juice
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon

1. Place all ingredients in a heavy 8-quart saucepan. Cook over medium heat, stirring constantly, to dissolve the sugar.
2. Bring to a boil, stirring constantly, and boil until the mixture reaches 220 F on a cooking thermometer.
3. Ladle into sterile jars, allowing 1/4 inch of headspace. Cap and seal.
4. Process for 15 minutes in a boiling water bath canner.

Fruit Leather

Pit your peaches and place them in a food processor or blender. Blend until smooth. If using a dehydrator, follow the manufacturer's instructions. If using your oven, pour the puree onto a rimmed cookie sheet lined with plastic wrap or freezer paper. The puree should be about 1/8 - 1/4 of an inch think (the thinner the fruit leather, the less time it will take to dry). Place in a 135 degree oven for 8-10 hours. Set the door ajar with a spoon handle to maintain the low temperature and allow for moisture to escape.

Peach Cobbler

This summer I discovered a recipe for the best, easiest, you-probably-already-have-the-ingredients-on-hand peach cobbler. Per the usual, it came from one of my favorite blogs: Dinner, a love story. I made this cobbler at least four times with our fresh peaches and every time it came out perfect.  

Frozen Peaches

Peaches should be wet packed, meaning they should be frozen in liquid. This year I froze our peaches in a 'honey pack,' a syrup made of 1 cup mild honey and 4 cups water. You can also use a 'sugar pack' - just substitute the sugar for the honey.

To make your syrup, heat the sweetener and water to a boil in a large stockpot. Let the syrup cool completely. Add 1-2 tablespoons of lemon juice to your syrup to keep your peaches from darkening.

You can freeze peaches with or without the skins, either in slices or halves. As this was our first year freezing peaches I tried freezing them every which way so that next year I'll know what works best.

Add your sliced/halved peaches to your freezer container of choice (you can use plastic containers or glass canning jars). Use the syrup to cover the peaches, leaving 1/2 inch of headspace in pint size containers and 1 inch of headspace for quarts.

Place in the freezer and add to your freezer list.

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Better than Belgian: Restaurant-style waffles at home

I am a sucker for waffles. If there is a Belgian waffle on a breakfast menu, my order is a foregone conclusion. While I've tried to imitate restaurants' crisp, buttery waffles at home, my attempts have always fallen short.

That is, until I discovered the secret ingredient - yeast. Now, if you're like me, the mere mention of 'yeast' may have you backing away from the computer. Lord knows I've cursed many a hockey puck roll. Well this recipe, my friend, is easy as pie. Make that way easier than pie.

Step one is having yeast readily available, and I don't mean in tiny packets collecting dust at the back of your cabinet. Due to my husband’s recent interest in baking as a hobby (one that, needless to say, I do everything in my power to encourage), we discovered that you can buy one pound bags of yeast on Amazon for around $8. That beats the pants off the $4 you pay in the grocery store for just three ¼ oz packets. When stored in the freezer in a Ziploc bag, your pound of yeast will stay fresh for a few years meaning that a) you can whip up tasty baked goods at a moment’s notice and b) you can no longer blame failed recipes on old yeast. Darn. 

Step two is deciding you want waffles for breakfast on Friday night vs. Saturday morning. With this recipe, you start the mix before you go to bed, and when you wake up the next morning the batter is bubbly and nearly ready to go on the waffle iron. Bonus? Fewer dishes to clean up after your tasty breakfast.

Enjoy!

Overnight Waffles
Courtesy of Mark Bittman, How to Cook Everything

1/2 teaspoon instant yeast
2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
2 cups milk
8 tablespoons (1 stick) butter, melted and cooled (I use less - about 4-5 tablespoons)
1/2 teaspoon vanilla extract
Canola or other neutral oil for brushing the waffle iron
2 eggs

Before going to bed, combine the dry ingredients and stir in the milk, then the butter and vanilla. The mixture will be loose. Cover with plastic wrap and set aside overnight at room temperature.

Brush the waffle iron lightly with oil and preheat it. Separate the eggs and stir the yolks into the batter. Beat the whites until they hold soft peaks. Stir them gently into the batter.

Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3-5 minutes, depending upon your iron. Serve immediately or keep warm for a few minutes in a low oven. 

How my slow cooker got her groove back

On our first Christmas together as Mr. & Mrs., my husband and I received a slow cooker from his parents. While some daughters-in-law might take this as a not-so-subtle 'hint,' being a bit of a geek in the kitchen I couldn't wait to take her for a test drive. I dreamed of tasty, tender beef falling off the bone, hearty stews that begged to curl up with crusty bread and soups and sauces to warm our hearts and bellies all winter long.

What I got on my first few tries were bland, watery excuses for dinner that bordered on inedible. Oh, and I cracked the crock insert within a few weeks of receiving it. Not exactly a winning start to my relationship with my slow cooker.

She went back into the box in the spring and collected dust while we turned our attention to cool, colorful salads and let our grill take center stage during the hot summer months. The following winter, armed with tips on how to make slow cooker dishes that are actually appetizing, I dug my no-longer-shiny-and-new appliance out from the garage and gave her another whirl. And wouldn't you know it? My slow cooker had gotten her groove back.

Especially now that we are mindful to make the most of every dollar, my slow cooker plays a prominent role in our weekly meal planning. Using this kitchen workhorse on a regular basis has not only allowed us to take advantage of inexpensive cuts of meat like roasts and ham hocks, but reduced our electricity bill as we use the oven less. (Our oven is electric, though we dream of gas. Each time we turn it on it costs us at least $1-2 in electricity.)

Should you have a slow cooker that smells more like moth balls than beef bourguignon, here are some bits of advice on how you too can rekindle your love for this trusty kitchen appliance.

• Brown your meats: Yes, it takes time, but you'll have better results if you do this step prior to placing meats in the slow cooker. Browning on the stove helps the cuts retain their juices and gives the dish more flavor. An exception is the recipe below, in which you basically throw a whole chicken into the slow cooker and let it work it's magic.
• Don't start with frozen foods: This is how we cracked our first crock. Learn from our mistake.
• Resist opening the slow cooker while it is cooking: Don't let the heat escape! Let your slow cooker do it's job and enjoy the mouthwatering aromas in the meantime.
• The liquid ratio is key: Because there is nowhere for steam to escape, your slow cooker retains all of the liquid from a recipe's ingredients. While this can be fantastic for meals like the chicken below, it can be disastrous if a recipe calls for too much broth/water/etc. I err on adding less at the start - you can always add more later if the dish needs it.

Below is what has become my favorite, go-to slow cooker recipe. It is easy, inexpensive and absolutely delicious. Enjoy!

Braised chicken with salsa verde
From The Italian Slow Cooker, by Michele Scicolone
Serves 4

4 large potatoes, thickly sliced
2 carrots, thickly sliced
2 cups 1-inch cubed butternut squash (I should mention that we use whatever veggies we have around - squash, carrots, onions, celery, parsnips, etc. The key is slicing/cubing them thickly.)
1 large onion, sliced
Salt and pepper
1 4-lb chicken
1/2 lemon
4 garlic cloves
1 sprig rosemary

Scatter the vegetables at the bottom of the slow cooker. Sprinkle with salt and pepper to taste. Remove the neck and giblets from the chicken along with any excess fat. Reserve giblets for stock.
Sprinkle the chicken inside and out with salt and pepper to taste. Place the chicken in the slow cooker and squeeze half a lemon over the top. Place the lemon half, garlic and rosemary inside the chicken. Salt and pepper the top of the chicken.

Cover and cook on low for 5 hours, or until the chicken is cooked through and the vegetables are tender. Remove the chicken skin before serving.

Salsa Verde

2 1/2 inch thick slices of Italian or French Bread, crusts removed
2 cups packed fresh parsley
1 garlic clove
4 anchovy filets (we have never used these and I don't miss them in the slightest)
3/4 cup olive oil
2 tablespoons fresh lemon juice
salt & pepper

Soak the bread in warm water for 5 minutes. Drain and squeeze out most of the liquid. In a food processor, combine the parsley, garlic and anchovies (if using) and process until finely chopped. Add the soaked bread. With the machine running, drizzle in the oil and lemon juice. Add salt and pepper to taste.

Cut the chicken and serve on top of the vegetables. Top with the salsa verde. Leftover salsa verde can be used throughout the week with fish, as a spread for bread, etc.

Winter Squash-a-Paloooza

Last year was the first we planted butternuts in the garden and - 5 vines and more than 30 squash later - we learned our lesson about this plant's abundance. The season was one big "Iron Chef" episode in our kitchen, with nearly every week's meal plan incorporating winter squash. I earnestly clipped recipes from magazines and newspapers, searching for inspiration. Soups, stews, salads, purees, roasted sides, pastas and desserts - you name it, we tried it.

This year we planted only two vines and tried a new variety - Rogosa Violina vs. the traditional Waltham - resulting in a much lower yield but some mammoth specimens. Although there was a time when the thought of yet another squash dinner made me want to head for the hills - or at least the nearest restaurant - I'm enjoying dusting off what are now tried-and-true recipes and reintroducing this hearty seasonal ingredient to our dinner table.

Winter Squash Soup
Serves 8
Adapted from Gourmet

This soup is so simple and is utterly delicious. We omit the cream nearly every time as the soup has tons of flavor and a lovely texture without it.

1/4 cup ( 1/2 stick) butter
1 large onion, finely chopped
4 large garlic cloves, chopped
3 14 1/2-ounce cans low-salt chicken broth
8 cups 1-inch pieces peeled winter squash, any variety (about 3 pounds)
1 1/4 teaspoons minced fresh thyme
1 1/4 teaspoons minced fresh sage

1/4 cup whipping cream

Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.

Working in batches, puree soup in blender. Return soup to same pot. Stir in cream; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)

Enchiladas with Spicy Pumpkin Sauce
Makes 12 appetizers or 6 entrees
Adapted from Catherine Bergen, C Casa

Everyone in Napa knows that the best place in town for tacos and Mexican fusion fare is C Casa. When I saw this recipe in our local paper, I knew I had to try it. We were not disappointed - the blending of flavors is outstanding. I've never been so happy to have leftovers!

For sauce:
4 cups pureed organic pumpkin (two 15-ounce cans) or any winter squash
2 1/2 cups chicken or vegetable stock
1 jalapeños, chopped
6 large cloves garlic
3-4 Tbsp. curry vindaloo (depending on how spicy you want it)
1 tsp. sea salt
Puree above ingredients until smooth.

For filling:
3 cups shredded chicken, duck or pork
4 cups goat cheese and Oaxacan cheese (we use all goat cheese)
1/2 cup chopped green onions
Mix cheese with green onions.

12 white corn or flour tortillas

Possible Condiments:
Lime crema (Mexican sour cream with fresh lime juice)
Cilantro
Green onions
Toasted pumpkin seeds
Micro greens
Sea salt

To assemble:

Preheat oven to 425 F. Cover one large baking dish with olive or grapeseed oil spray. Pour enough of the sauce to generously cover the bottom of the baking dish.

Lay the tortillas flat. Add the protein of your choice. (You can also just do cheese enchiladas; in that case, use 5 cups of the cheese mixture.) Top the meat with some of the cheese mixture, then roll each tortilla tightly and place in baking dish, seam side down.

Pour the rest of the sauce over the enchiladas and top with remaining cheese. Cover with foil and bake for 30 minutes or until bubbling hot all the way though.

To serve, place one or two enchiladas in the center of a salad or dinner plate. Top the enchiladas with micro greens and toasted pumpkin seeds, then drizzle with lime crema. Finish with sea salt.

Barley Risotto with Winter Squash
Serves 4
Adapted from Real Simple

Last winter when we were working through our mountain of squash - and had a newborn baby - my Mom helped me whip up this risotto for dinner. Every ingredient needed was already in the kitchen (my litmus test for a good recipe) and the result was hearty and delicious.

2  tablespoons  olive oil
1  small winter squash (about 11/2 pounds)—peeled, seeded, and cut into 1-inch pieces (about 3 cups)
1  onion, finely chopped
kosher salt and black pepper
1  cup  pearl barley
1/2  cup  dry white wine
3  cups  low-sodium vegetable broth
5  ounces  baby spinach
1/2  cup  grated Parmesan (2 ounces), plus more for serving
1  tablespoon  unsalted butter

Heat oven to 400° F. Heat the oil in a Dutch oven or large oven-safe saucepan over medium-high heat. Add the squash, onion, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, stirring often, until the onion begins to soften, 4 to 6 minutes.

Add the barley to the vegetables and cook, stirring, for 1 minute. Add the wine and cook, stirring, until evaporated, about 1 minute. Add the broth and bring to a boil; cover the pot and transfer it to oven. Bake until the barley is tender, 35 to 40 minutes.

Stir in the spinach, Parmesan, and butter. Serve with additional Parmesan.

Scones that even I can't screw up

In our home, Sunday morning always finds me in the kitchen with a cup of tea, enjoying the task of whipping up breakfast from whatever I can find in the pantry. Usually we end up with pancakes (the Lemon Pancakes from the Joy of Cooking are one of my all-time favorites), waffles, or crepes with fresh fruit. What do these recipes have in common? Well, for starters, they don't involve my oven.

The jury is still out as to whether it's my fault or the oven's fault that I can't bake, but suffice it to say that the last time I made a pie there was fire involved. However, in a flury of energy one Sunday morning, I decided I would throw caution to the wind (though not the fire extinguisher) and try my hand at scones.

Like pancakes or waffles, you probably have everything you need in your pantry and fridge to make a batch of scones. I came across the following recipe after Googling 'best scones' and I must admit, it lives up to the search criteria. I think the secret is the sour cream - well, I know so as I tried it once with yogurt and it just wasn't the same. You can make them your own by throwing in dried cranberries, grated lemon peel and poppy seeds, currants, or whatever suits your fancy!

Easy-Peasy Scones (adapted from this recipe)

1 3/4 cups all-purpose flour
4 teaspoons baking powder
1/4 cup white sugar
1/8 teaspoon salt
5 tablespoons unsalted butter
1/2 cup dried currants, raisins, or cranberries
1/2 cup milk
1/4 cup sour cream
1 egg
1 tablespoon milk

Preheat the oven to 400 degrees F (200 degrees C).

Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. (Or, use your food processor to mix in the butter. If its frozen, you'll need to use the blade. Make sure to pulse gently and not over mix.) Stir in the currants (or other addition). Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended (or, pulse gently in food processor). Overworking the dough results in terrible scones!

With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.

Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter or clotted cream and a selection of jams - or even plain.

Book Review - Dinner: A Love Story

There's a first time for everything - I don't think I've ever read a cookbook from cover to cover, but I simply could not put down 'Dinner: A Love Story.' I even plan to buy a copy (my current one is from the library), and lord knows that speaks volumes.

I've never been much of a blog reader (I know, how ironic - due to lack of time, not interest), but I discovered the Dinner: A Love Story blog about two years ago and was immediately smitten. You know it's good when you've read just one post and find yourself willfully adding clutter to your email inbox with a subscription.

When I read that the author, Jenny Rosenstrach, was publishing a book based on her beloved blog, I knew I had to read it. Apparently, so did half of Napa County - it took nearly three months to receive the copy I requested at the library.

The wait was worth it as this book is a keeper. I'm not sure what I love more - the prose that reads like a laugh-out-loud memoir, or the recipes, all of which have been winners. One of our favorites thus far, undoubtedly due to it being tomato season, is the Lazy Bolognese. I whipped up a meatless version the other night to go with some frozen homemade meatballs and fettuccine, and my husband and I had trouble resisting licking our bowls.

I used Jenny's recipe as inspiration, and instead of using the tomato paste and can of diced tomatoes, cut up a few cups of fresh heirloom tomatoes from the garden. It was amazing, and I might add, lived up to its lazy title. This one will definitely find a permanent spot in the dinner schedule.

Real Food on a Budget - yes, even food from Whole Foods...

When I left work to go on maternity leave, we decided to cut back - way back - to see how it would be to live on one income. One of the budgets we slashed was our grocery budget, which we sliced by about a third to $300 a month, or $75 a week. At one point in my life $75 seemed like a lot of money. Now I know that $75 will buy you about one 8lb brisket at Whole Foods. Ouch.

Yes, we shop at Whole Foods and are not about to deprive ourselves by forgoing our addiction to good food. We've read too many books and watched too many movies (like Omnivore's Dilemma, Real Food, and Food, Inc., all of which I all highly recommend) about the state of the modern day food chain to go for the status quo when it comes to food - mainly in regards to CAFO meats and industrial produce. When we tell people we shop at Whole Foods I'm pretty sure they think that we're food snobs and spend a fortune...but that's definitely not the case (at least when it comes to the money part - as far as food snobs, well, call a spade a spade). It's all about planning out your purchases, limiting your protein and being able to say no to that delicious Gouda they are sampling at the cheese counter that is not on your list. But maybe next week it will be...

We now spend some time every Saturday morning planning our food for the week to make the most of our shopping trip and to make our food stretch as far as possible. A sample for this week -

Week of April 14

Sat - Salmon (from local fish monger) with wheat couscous and sautéed spinach from the garden
Sun - Lamb Steaks (from the freezer - a lamb we purchased at the local 4H auction) with mashed potatoes and salad
Mon - Asian chicken salad (minus the lo mein noddles to save some cash)
Tues - Chicken tostadas
Wed - Chicken Pasta (something thrown together with the final left over chicken and whatever we have left in the fridge, like cilantro, which we'd make into a pesto)
Thurs - Lentil Fritter Pitas
Fri - Freezer Meal (see what random Trader Joe's items are in the freezer, like fried rice or pot stickers)

As you'll notice, the key to many of these meals is chicken - we bought a chicken from Whole Foods and are grilling it up on Sunday night along with the lamb so that we can use the leftovers throughout the week. One of the main ways we cut back on spending was the fact that so many of the meals use similar ingredients, such as the chicken, or items that we already have at home left over from last week's meals like Greek yogurt or cilantro (we always take stock of what is in the fridge or freezer when getting inspiration for the week's meals). The grand total in spending for this week between Trader Joe's and Whole Foods was less than $60. Not too shabby!