Cook book review on hold.
I’m taking “Eating Forward” back to the library and I have not tried a single recipe. Here’s the thing, I cook with a lot of whole foods. I don’t have that many sauces and ready made stuff in my fridge. I also don’t pay that much for groceries. To feed my family of five (or 3.75 based on access arrangements) it costs me under $400 a month. In fact, I just went out and bought all the meat, all the non-perishables, all the perishables that have a longer shelf life (like yogurt and cheese) and a week’s worth of fresh veg and dairy, and a CHRISTMAS TREE (not a regular purchase) for $213.27.
For the rest of the month, I will need to buy fresh milk and eggs and veg, but most of my shopping (and menu planning is done). I took the time (and wasted the effort as it turns out) to price out the ingredients for the first week of suppers in “Eating Forward” and the suppers would have been over $100 for a week.
Yes, the suppers for that week feed 6, so there would have been leftovers for lunch and whatever… but so do my regular month’s menu. December is just not a good month to started messing about with the budget too much.
If you are interested in what I eat all month, well here you go:
Chili pots with corn chips
Veggie pizzas from Costco with added Italian sausage.
Waffles and Fruit
Average Betty’s Burito 911
Average Betty’s Super rolls
Swiss and mushroom burgers
Mac and Cheese with veggies and dip
Baked beans with buns and salad
Perogies and sausage with a side of frozen mixed veggies
Nachos with tomatoes, peppers, olives, cheese and green onion
Beef enchilada casserole from Life’s on Fire by Sandi Richard
Soup with fresh buns
Ham and scalloped potatoes with salad and cooked carrots
Average Betty’s Beefy Noodle
Hogfather Pie with sliced apple and cheese on the side (should be turnips, but my family would refuse)
Fresh rolls with Average Betty’s Peanut sauce
Italian sausage tomato sauce on corkscrew pasts
Asian BBQ with grilled veg
Pork tenderloin with greek potatoes and salad
Cheese and tomato sandwiches (actually baked bree and brushetta on toast)
Manicotti (also a variation of a Sandi Richard recipe)
Shrimp and tomato pasta with capers
Add in a couple of left over nights and family suppers for Christmas and that is a whole month of food. Meals always include two choices for veg, sometimes it’s salad or cut veg or frozen veg or…. what ever I feel like making. My freeze has a drawer dedicated to assorted frozen veg, so I can be a little spur of the moment. I am also prone to adding mixed veg to recipes that may not call for it, like make and cheese or cottage pie. I could pretend I’m hiding it for the kids, but I need the extra too.
There are some good reasons to buy ready made sauces, but now that I am mostly stay at home, I have the time to make my own… so I do. That made at home thing is really saving my budget. None the less, I can’t afford the organic or as high end of ingredients as the 100 days of real food people.