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View Diary: The Foodstamp Gourmet: Part 1: The planning (69 comments)

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  •  This has been a good blog. (4+ / 0-)

    Growing up middle class doesn't always prepare you for poor economic times.  I was fortunate to grow up when there was still many older neighbors that lived through the 30's.  I learned a lot from watching them cook.  

    You can keep fresh parsley several weeks in a glass jar in your refrigerator.  I have a glass pickle jar with a tight lid that I use for parsley.  I usually freeze half of the bunch for later and just cut off what I need from the frozen mass.  I use the stems in broth and oven dishes that I can fish them out before I serve.  I chop up sweet peppers and freeze them to use in cooking.  Red sweet peppers are expensive but I will buy one when on sale and chop for the freezer.  A sprinkle of red sweet pepper on a plain dish just makes it look better.  A hand full of frozen green peas can make a plain lettuce salad into something special.  Just toss them on and they will thaw in about 10 minutes.  I snip the green tops of onions into a baggie to freeze.  You can sprinkle them lightly on vegetables to dress them up when serving.

    I watch for sales and markdowns.  I know when my local grocery meat department does their mark down.  I make a point to be there when he is doing it.  I just push my cart around and do a little light shopping while he is sorting through the meat.  When he is done with the mark downs.  I get first choice.  I find some wonderful mark downs at great savings.  It really stretches my food dollars.  I take my bargains home and then sit down and plan meals using them.  Then head back out shop for what I might need to do it.  

    I buy some spices from the Latino section because they come in little bags and are inexpensive.  I have a Big Lots and a Dollar Store that offer dollar spices.  Big Lots doesn't take EBT but I will spring for their onion flakes and garlic flakes.  They are great to have on hand when you run out of onion and garlic.  Sometimes during the year onions can be marked up and I will wait to buy them if I am running low on grocery funds for the month.  The onion flakes hydrate into nice chopped onion.  

    Last week I found a very large food service box of Bisquick at Big Lots for 3 dollars.  The expiration date is late next year and I will have it used up by then.  I saved 70% on this.  I spent time on the Bisquick web page and found some cheap recipes that I think my family will like for main dishes.  It feel like Christmas when I find a bargain like that but I don't always have anyone to tell it to because many of my friends don't have to be as careful about food shopping.  They don't understand the joy and make comment like how can you use up all that.  It is easy to use up because you always have the end of the month to face, when you are out of ideas and money.  

    I will look forward to you next diary.


    •  i used to make the bisquik coffee cake recipe (2+ / 0-)
      Recommended by:
      Carol in San Antonio, Mr Robert

      everyone loves it- the one with the crumbly topping.

      my grandma used to freeze herbs too. once we were all over for dinner, and my druggie uncle was digging around in her freezer for some reason. he came out laughing and holding a baggie "look! I found mom's stash!!"

      I never froze the herbs solo. I usually freeze a mix of sautéed herbs and garlic or herbs and shallots in olive oil. like when i'm at the beginning of a recipe and have too much in the pan already on purpose.

      I freeze chopped up peppers too. also chopped up onions. or even those rotel tomato and pepper mixes.

      I can't be trusted to put half a pepper or half an onion in the fridge, or a half a can of something. it will rot in the fridge before I remember I put it in there. I put it in the freezer so it won't go bad.

      I freeze cheese. I freeze milk. I freeze the kids' hot dogs. I hate throwing stuff out. I froze sour cream, but it didn't work out.

      "...i also also want a legally binding apology." -George Rockwell

      by thankgodforairamerica on Sat Sep 07, 2013 at 04:45:26 AM PDT

      [ Parent ]

      •  here it is: (4+ / 0-)

        Servings: 6

        2  cups Bisquick  
        2/3 cup water or 2/3 cup milk  
        1   egg  
        2  tablespoons sugar  

        1/3 cup Bisquick  
        1/3 cup brown sugar  
        1/4 teaspoon ground cinnamon  
        2  tablespoons butter  


        Preheat oven to 400 degrees.

        Grease a deep pie plate, 8"x8" square pan, or 9"x9" square pan.

        Mix dough ingredients and put in baking dish.

        Mix topping ingredients with a fork or pastry mixer until crumbly.

        Spread topping mix over dough and drag a butter knife across like you were making a tic-tac-toe board several times.

        Bake for 25 minutes.


        I know I used to put on extra crumbly topping. I can't remember if I doubled it,or if I used 1/2s instead of 1/3s. it's been a long, long time.

        i'm too cheap to buy bisquik now! I start all the way from scratch. if I saw that $3 box, i'd have scooped it up too.

        "...i also also want a legally binding apology." -George Rockwell

        by thankgodforairamerica on Sat Sep 07, 2013 at 05:30:33 AM PDT

        [ Parent ]

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