Freezing Tips

First, sorry.  I know I haven't been blogging much lately.  I'm going to try to change that.

I will start with some ideas for getting the most of your money using your freezer. 

I was rooting around in our freezer the other day and noticed some things in there that I thought would be some good tips to pass on as ways to lower waste and save money.  Who doesn't want to do that?  Maybe you know some of these tips, maybe you don't.  And maybe you have others to share--so please do!

Recipes that call for tomato paste rarely use a whole can.  So what do you do with the paste left over?  You can put it in an airtight container in the fridge if you're going to use it soon.  But usually it ends up getting pushed to the back of the fridge and you find it turned into an interesting science experiment.  I scoop tablespoon-sized globs of the paste onto a plate or pan with parchment paper on it and stick it in the freezer.  Once frozen, I put it in a freezer bag--all ready for you to thaw and use when you need it. 

I'm a Parmesan snob, so 9 times out of 10, I grate my own Parm (and Romano) instead of using pre-grated.  Believe me, it's much better that way.  Anyway, you can only grate so far before getting to the rind.  I save these rinds in the freezer and use them to flavor sauces, stews, soups--anything where the cheesiness can help to improve the flavor of your end product.  Simply throw the rind in and let it melt into your dish.  Yum.

Why is it that there always seems to be a banana or two that isn't eaten?  It just sits on the counter getting soft and black.  If it's too soft to eat (but not yet rotten), throw it in the freezer.  They will turn black very quickly, but freeze solid and are great for using in banana bread or pancakes or muffins.  Pull what you need out of the freezer and let it thaw on the counter (they thaw pretty quickly).  Instant banana puree ready for your recipe! 

Buttermilk is the tomato paste of the dairy world.  You always need just a portion of the carton it comes in.  Instead of putting it in the fridge for a while and trying to think of a bunch of buttermilk recipes, measure out 1/4 cup portions of the buttermilk into a muffin tin and freeze.  Once it's frozen, put them in a freezer bag and you have buttermilk already measured out--just pop it in the microwave and return it to a liquid state and you're good to go!

There are other things we do that aren't currently in our freezer:  Mary Beth makes loads of basil pesto at the end of the season and we freeze it in ice cube trays--a great way to get a taste of summer in the midst of winter.  In fact, ice cube trays are a great way to save lots of things for later.  I sometimes freeze wine in trays to use later.  Or chipotle peppers in adobo sauce.  They come in little cans and you never need all of them.  Give them a chop, measure out into an ice cube tray (in tablespoon-sized portions) and you have it whenever you need it.

So there you go--stop wasting food and money with some of these simple freezer tips.  Again, if you have any to share, let me know!

Eat Well for Less

For most of us, eating well is important.  But in these economic times, saving money is just as important.  So how can we continue to eat healthy, delicious meals while not emptying our bank accounts?

In a December article from NPR, chef Michel Nischan of the Dressing Room restaurant in Westport, CT gives his tips for frugal meals that taste great.  While some of the examples used in his tips may not translate to the home cook, his ideas are on target.

• Buy in season.  While it's a bit harder to do that in our area this time of the year, it's still possible.  Wintertime farm markets are popping up locally.  In the supermarket, look for fruits and vegetables that are grown closer to home if you can.  By all means, during the growing season, buy your fruits and veggies at a farm market--they're more nutritious, better tasting and will usually last longer.  Best of all, grow your own produce if you can.  That will save loads of money throughout the year.
• Buy in bulk.  In the article, the chef uses the example of buying a 24 lb bag of grain--a little more than a home cook would need.  But buying dry goods like flour, grains, etc in larger quantities will always save you money.  Join a club shopping store like Costco or buy from the bulk aisle at the supermarket. 
• Herbs and spices add "zing".  This is very true.  Grow your own herbs (easier in the spring and summer, but you can grow them indoors, too) and add them to pretty much everything for a burst of flavor and freshness.  In fact, a great way to cut down on salt in recipes is to add fresh herbs--both bring out the flavor of foods.  Garlic adds loads of flavor, too.  The same goes for spices--cinnamon, cayenne, cumin, pretty much any spice you like.  Not only do they add flavor, but they're also healthy.
• The chicken thigh secret.  Chicken thighs usually cost much less than breasts and are moist and flavorful.  They're great for marinating--picking up the flavors and moisture really well.  They can't always be used interchangeably with breasts and their cooking time is usually longer, but they're a cheaper way of serving flavorful chicken.  And you often can find them boneless and skinless.
• Not every meal requires meat.  There are many who feel that no meals require meat, but for those of you who are carnivores, try cutting costs by eating 2-3 meatless meals each week.  There are plenty of places where you can get your protein--beans, nuts, etc.  And meatless meals can be just as flavorful as dishes with meat--sometimes even more so!

Here are a few other tips from me:

• Clip coupons.  Yes, it's a pain to take the time and to organize them.  But you can save loads of money if you do it.  For example, we pretty much never buy breakfast cereal unless it's on sale and/or we have a coupon.  Be a smart shopper.
• Shop on the perimeter of the grocery store.  Not only are the foods on the perimeter of the store healthier--produce, meats, seafood, dairy--but they're cheaper than the stuff in the inner aisles. 
• COOK!  Eating frozen meals, pre-packaged foods and eating out all the time will cost you a fortune.  This food is full of fat, sodium, cholesterol and ingredients that you can't understand without a doctorate in chemistry.  Buy the foods that you need and use them.  I feel that's one of the biggest benefits of a personal chef service--I only buy the ingredients that are needed for the dishes I'm making for you.  No more buying things and having them go bad in the back of your fridge.  That's just throwing money into the trash can.

Do you have any other ways that you save money while trying to eat well?  Let me know!