Day 79: My $30 at Rainbow

Day 79 Vitals:

Weight:  271 lbs.
Mood:  Exhausted
Water Consumed:  2 Nalgenes
Breakfast: Egg Scramble on Tortilla, Nectarine
Lunch: Tuna on Tortilla and Yogurt
Dinner: Pasta w/ Pesto and Mixed Veggies
Hangry Thought of the Day: D is for Dalek!

So first off let's get the big question out of the way.  Yes, Rainbow was bought out by Supervalu (owners of Cub Foods) a few years back, and most of them closed.  But yes, there are a couple that still remain, however there is not much difference, in fact they even used the Cub Coupon book.  

Now my strategy for this week was a little on the weird side.  The day before I did a quick inventory and I still have 6 bags of frozen veggies, 1lb. of beef, 3lbs. of hot dogs, two bags of cheese, 5 cans of tuna fish, 2 boxes of pasta, and two jars of pasta sauce.  Safe to say, I could probably have skipped this week and got by.  So this week I had three goals in mind:

1. Get ready for the 4th of July Weekend (Grilling)
2. Stock up on some fun foods.
3. Start winding down my stock piles.  As I near the end of the project I don't want a whole lot of odds and end to deal with, so I want to start eating down my wares.

So if this weeks grocery list looks a little goofy, it's because it is:

So the big thing I was running low on was my bread.  So I picked up a 24 pack of tortillas to make sandwiches out of.  The tomatoes and nectarines were to get more fruit into my diet, and the yogurts will act as some fun desserts this week.  The Goldfish crackers were for snacking on this weekend.  And lastly the burgers and veggies are just solid pickups to get me through the week.  

I utilized the coupon book on the crackers, meat, and tomatoes.  And that is the best tip to shopping at the remaining Rainbows.  The strategy is pretty much the same as Cubs.  

So I got plenty of goods deals here to sort of spruce up my grilling/snack selections.

Don't forget, if you like this blog please help us in trying to end Childhood Hunger here in the Twin Cities.  Click the link the FINNEGANS logo in the right hand panel, and donate what you can.  Every dollar helps to reach our goal of $2,500 for this GREAT cause where 98% of your dollar will go back to the community!  Thanks for you help!

You can find us on the web at the following places:

Facebook:  https://www.facebook.com/tableforoneMN/

Twitter:  https://twitter.com/TableForOneMN?lang=en.

Day 75: Jambalaya

Day 75 Vitals:

Weight:  271 lbs.
Mood:  Exhausted
Water Consumed:  2 Nalgenes
Breakfast: Blue Berries
Lunch: Jambalaya and Potatoes
Dinner: Jambalaya and Green Beans
Hangry Thought of the Day: Fallout 3 is like crack...

It's time to add a little spice to my life!  I decided to make a batch of Jambalaya from Leanne Browns book Good and Cheap.  I splurged last week and grabbed a back of Lunds and Byerly's Andouille Sausage.   

Ingredients:

• Vegetable Oil for coating the pan
• Medium Onion chopped
• Green Pepper Chopped
• 3 Stalks of Celery, chopped
• 3 cloves of Garlic (I used 5)
• 1/2 Small Chili (I used two whole)
• 2 Large tomatoes chopped
• 2 Bay Leaves (I skipped this part)
• 1 tsp Paprika
• 1 tsp Garlic Powder (I used Onion)
• 1 tsp Cayenne (I used Sriracha Powder)
• 1/2 tsp of Thyme
• 1/2 tsp of Oregano (I used 1 tsp of Italian Seasoning for the above two)
• 1 tsp of soy sauce (or Worcester)
• 3/4 Cup of Long Grain Rice
• 3 Cups of broth (I used 2 cups of Chicken, and 1 cup of pork because that is what I head in my pantry)
• Salt and Pepper to Taste
• Sausage and/or Shrimp (optional)

Directions:

Oil a medium sized put and put on medium high heat and allow the pan to heat up.  Cook the onion, pepper and celery for five minutes or until the onion is translucent, but not browned.

Add the garlic, chili, tomatoes, spices, and the soy sauce and cook for an additional minute.

Add the rice, and slowly pour in the broth.  Lower the heat to simmer, and let cook for 20 to 25 minutes, or until the juice is absorbed by the rice.  If you have any optional ingredients add them after 15 minutes of the rice cooking.

And there you have it!  A budget friendly Southern Stable.  Enjoy with a nice slice of bread, or some Sriracha sauce!  You can't go wrong with this one pot meal!

So what would you add to this dish?  Leave a comment below.

Don't forget, if you like this blog please help us in trying to end Childhood Hunger here in the Twin Cities.  Click the link the FINNEGANS logo in the right hand panel, and donate what you can.  Every dollar helps to reach our goal of $2,500 for this GREAT cause where 98% of your dollar will go back to the community!  Thanks for you help!

You can find us on the web at the following places:

Facebook:  https://www.facebook.com/tableforoneMN/

Twitter:  https://twitter.com/TableForOneMN?lang=en.

Day 74: The Iron Chef Riseth!

Day 72 Vitals:

Weight:  271 lbs.
Mood:  Exhausted
Water Consumed:  2 Nalgenes
Breakfast: 2 Hard Boiled Eggs
Lunch: Peanut Butter celery, Blueberries
Dinner: Jambalya
Hangry Thought of the Day: Leo is sick...again!?!

I LOVE to cook.  We have a strong family history of cooks.  No one in my immediate family made it big onto the cooking scene, but my cousin Gwen did.  No, we were just dabblers, passionate armatures with nothing but our taste-buds, and a direction to Penzey's.

It all started with my Dad.  My Dad was an amazing cook.  Beef Stroganoff, Chicken and Rice, and a plethora of soups to his name, my Dad tinkered in the kitchen like no other.  He had a mastery of what he called "Peasant Food", I liked to call it rural cooking.  My Dad was raised on a farm up near Staples, MN and cooking was a large part of everyday life, and was a and even larger part of the social experience of rural life.  My Dad's flavor pallet was very heavy in cream/milk/butter sauces, and heavy in potatoes.  He ventured a little bit in Chinese and Mexican cooking.  But my Dad excelled at baking.  He was a profesional baker for years, and I swear he could through a cake together without ever digging out a measuring tool.  It was safe to say if a stove/cooking fire/oven/grill was lit, my Dad was loitering around somewhere...

Both my sister, Kerry, and I inherited this bug.  After our parents split up we would have a Thanksgiving with my Mom, which was a great social experience.  But on the following Saturday we had what I dubbed as T2 with my Dad.  Their the social experience happend in the kitchen, and when we did the dishes.  The food was TOO GOOD to take the time to talk during dinner.  Today I still help celebrate this by making two stuffings for every Thanksgiving.  And although there would only be four of us at the beginning of T2, there was enough food to feed twenty.  Which brings up another good point, my Dad also loved to feed people.  At his wake and funeral he left a large part of his budget to feeding everyone.  It was THAT important to him that he fed everyone one last time before going into the ground.

My Dad taught us all the basics, and Boy Scouts gave me the early outlet I needed to cook for an audience.  I loved cook detail.  I would happily volunteer for us much cooking time as I could get.  I LOVED it.  Not so much the clean up, but that is a story for another day.  The trick was to get the food to pull out of the kitchen all at the same time, and you were cooking for twenty people, no small feet!  But this was only the beginning for me.  One night after came home late, my Dad was up watching a show with these Japanese Chef's combating each other in the most ridiculous outfits a chef could wear....

These were the original Iron Chefs.  And they mesmerized me.  Night after night my Dad and I would watch these chefs take what seemed like a random set of ingredients and turn them into the most lavish dishes in under an hour.  This pushed me to look beyond the "rural cooking" style my Dad has mastered.  I started to replicate their dishes, and even started making my own Asian themed sauces.  And yes, I even set up a couple of my own Iron Chef matches with my local Boy Scout Troop (complete with crazy costumes):

I guess this was another part of the inspiration that led me to the path of Project Table for One.  I love to challenge myself in cooking.  I think it makes me a better cook to only be limited in what I have on hand.  And I bet if one of those Iron Chef's had MY pantry for cooking, I bet I could take them!  The thought of taking just $30 worth of ingredients and turning them into healthy nutritious, AND TASTY meals just make me giddy!

And now it's my turn to be the Papa, and hopefully I can inspire a little bit about a passion for cooking unto my kids as well!

So tell us a little bit about your passion for cooking!?  Leave us a comment below! 

Don't forget, if you like this blog please help us in trying to end Childhood Hunger here in the Twin Cities.  Click the link the FINNEGANS logo in the right hand panel, and donate what you can.  Every dollar helps to reach our goal of $2,500 for this GREAT cause where 98% of your dollar will go back to the community!  Thanks for you help!

You can find us on the web at the following places:

Facebook:  https://www.facebook.com/tableforoneMN/

Twitter:  https://twitter.com/TableForOneMN?lang=en.

Day 66: Black Bean Chilaquile

Day 66 Vitals:

Weight:  271 lbs.
Mood:  Exhausted
Water Consumed:  2 Nalgenes
Breakfast: Eggs and Beans
Lunch: Mixed veggies, pork chop, 2 oranges
Dinner: Bean Chilaquile
Hangry Thought of the Day: I hate computer data filters!

Before we begin I just want to post a little announcement.  We are a little behind on donations.  So if you like this blog please click the FINNEGANS logo in the side bar and donate.  Every $5 helps to stamp out Childhood Food Insecurity right here in the Twin Cities!

So today's recipe comes from Tracy over at Urban Oasis.  Now if you are not familiar with Urban Oasis, then hang in there as we have an upcoming interview with Tracy from this amazing organization!  It is a Black Bean Chilaquile:

Ingredients:  

• 1 medium onion, chopped
• 2 table spoons of olive oil (I used vegetable oil, because that is what I had in my pantry)
• 1 15oz can of diced tomatoes
• 1 1/2 cups of frozen corn
• 1 1/2 cups of cooked black beans (I used navy beans because I had those in my pantry already)
• 2 tablespoons of lime juice (I doubled this for more lime punch!)
• salt and pepper to taste
• 2 cups of greens like kale or chard.  (I used chard)
• 2 cups of crushed tortilla chips
• 8 oz of shredded cheese
• 2 cups of salsa

Instructions:

Preheat the oven to 350.

In a large skillet, heat oil and onions over medium heat until onions are translucent.

Stir in tomatoes, corn, beans, lime juice, and salt and pepper and cook for about 15 more minutes.  I also tossed in my chard stems in this part to add some more color and crunch to the dish.

In a large 8x10 or larger baking dish layer half the crushed tortilla chips.

Add the cooked veggie mixture and sprinkle on 2/3rds of the shredded cheese.

Arrange the greens over the veggie mixture, and spoon on half the salsa.

Top with the remaining chips, salsa and cheese.

Bake for 35 to 40 minutes.

This was an AWESOME recipe, and very filling.  I didn't even know I was eating a meatless dish.  Switch out the cheese for a vegan cheese and this is easily converted to a vegan dish!  It also made plenty.  I family of four can eat this for two days, especially if served with a slice of bread or two.  I also prepped this a day ahead of time and just baked it off after coming home from work.  Sure, my chips might have been a little soggier, but you know convenience is key in a household with key!  Also add a little Sriracha for more punch!

Thank you Tracy for the recipe, and we look forward to hearing from you later this week!

Don't forget, if you like this blog please help us in trying to end Childhood Hunger here in the Twin Cities.  Click the link the FINNEGANS logo in the right hand panel, and donate what you can.  Every dollar helps to reach our goal of $2,500 for this GREAT cause where 98% of your dollar will go back to the community!  Thanks for you help!

You can find us on the web at the following places:

Facebook:  https://www.facebook.com/tableforoneMN/

Twitter:  https://twitter.com/TableForOneMN?lang=en.

Day 65: My $30 at Fresh Thyme

Day 65 Vitals:

Weight:  271 lbs.
Mood:  Exhausted
Water Consumed:  2 Nalgenes
Breakfast: 2 Oranges
Lunch: Mixed veggies, pork chop
Dinner: Bean Casserole
Hangry Thought of the Day: I need a better happy place...

Week 10 is here.  It is time to shop at a relatively new store to the Twin Cities Market:  Fresh Thyme.  For those of you unfortunate enough NOT to have one of these little gems nearby should really take a trip to check one out.  They sort of have a feel of a Trader Joe's combined with a Whole Foods.  They have a smaller footprint, but have a much larger focus on fresh departments like bakery, meat and produce.  Perhaps my favorite thing about Fresh Thyme is their focus on locally made products.  You will find "Made in Minnesota" stickers scattered through out the store to help you identify those products.  So I took my $30 weekly budget and here is what I got:

Most of my shopping was focused on a bean casserole bake I wanted to make (and yes, that is what the chips are for).  I also needed to stock up on effs, and potatoes for the week.  For "luxury" buys I ended up with a 12 pack of sparkling water (cucumber melon!) and 2 packs of raspberries!  So here were my big wins:

• Raspberries $0.77 per package.  Fruit is by far the hardest of the food groups to come by on this limited budget.  These were a real treat, and the cheapest I have seen berries during the whole Project.
• Potatoes:  $1.50 for 5lbs.  You can't beat that price for name brand potatoes!
• Eggs $0.69.  While I think COSTCO has the best price per egg, this was the second, and the lowest I have seen a 12pk all project.

The swiss chard and the lime juice ate up a large portion of my budget this week, but I needed them for my bake.  I still felt I got plenty of food, and even had $10 to play with at the end of the week because I still have a fridge full of frozen veggies.  Overall I wish I would have had more room in the budget to play with, but I only have $30.  I should also give a shout out to the staff at the Bloomington, MN Fresh Thyme.  On more then one occasion they stopped what they were doing to ask if I needed help, and help they did.  They also have cucumber/melon sparkling water!

Don't forget, if you like this blog please help us in trying to end Childhood Hunger here in the Twin Cities.  Click the link the FINNEGANS logo in the right hand panel, and donate what you can.  Every dollar helps to reach our goal of $2,500 for this GREAT cause where 98% of your dollar will go back to the community!  Thanks for you help!

You can find us on the web at the following places:

Facebook:  https://www.facebook.com/tableforoneMN/

Twitter:  https://twitter.com/TableForOneMN?lang=en.

Day 52: My $30 at Festival Foods

Day 52 Vitals:

Weight:  271 lbs.
Mood:  Exhausted
Water Consumed:  2 Nalgenes
Breakfast: Chocolate Muffin
Lunch: Hot Pot soup
Dinner: Potato, Chicken Wing, Jalapeno Cheddar Scones
Hangry Thought of the Day: I'm Hungry!

First off, again apologies for the long weekend.  It was Memorial Weekend and we spent the weekend up at the cabin with no internet.  So I'm back, and it is time to head to Festival Foods to spend my weeks budget:

So my main goals for Festival Foods was to get the ingredients I needed to make a Tofu Hot Pot soup.  I also had a secondary goal for restocking my frozen vegetable stash.

So here are my big wins:

• Frozen Vegetables (5 bags at $1 ea):  Frozen veggies are an awesome way to get fresh vegetables into a daily diet.  When they hit this low I just needed to stock up.
• Crystal Farm's Chunk Cheese (2 chunks at $2.50 ea):  Every week I try to sneak in some comfort/treat type foods.  As I was headed to the cabin, I thought a couple blocks of cheese would be good.
• White Corn Tortillas ($1.29):  Tortillas are a great utility food that I find more versatile the bread.  I have a lot of uses for these.

When it comes to Festival Foods the ad is a great place to start.  The front page was loaded with great deals.  Not as heavy on the coupons as a place like Cub is, this makes shopping a little easier.  I had about $10 extra to spend after picking up my ingredients for the week.  They had a lot of great deals in meat for Memorial Week.  However I went the more conservative route and used that money to pick up five bags of frozen veggies, and a couple of blocks of cheese.  Also keep an eye on the end caps as there are a lot of great deals at the end of the aisles.

Don't forget, if you like this blog please help us in trying to end Childhood Hunger here in the Twin Cities.  Click the link the FINNEGANS logo in the right hand panel, and donate what you can.  Every dollar helps to reach our goal of $2,500 for this GREAT cause where 98% of your dollar will go back to the community!  Thanks for you help!

You can find us on the web at the following places:

Facebook:  https://www.facebook.com/tableforoneMN/

Twitter:  https://twitter.com/TableForOneMN?lang=en

Day 46: Some Thoughts On Rice

Day 46 Vitals:

Weight:  271 lbs.
Mood:  Exhausted
Water Consumed:  2 Nalgenes
Breakfast: Chocolate 2 Hard Boiled Eggs
Lunch: Yogurt, Apple, Tuna on Crackers
Dinner: Potato, Chicken Wing, Jalapeno Cheddar Scones
Hangry Thought of the Day: Raising a Toddler is like a prescription for a daily dose of F#$% You!

First off just a couple of quick notes about the project.  My large quantity grabs from Wal-Mart and COSTCO are starting to dwindle.  Flour is running out, and for the first time since day 1 I am out of eggs.  Also I am down to my last two pack of chicken wings, and last stick of butter.  I should be okay, but man I had it easy for the last couple of weeks.

Today I want to talk about the versatility of rice:

Rice is one of those foods that helped to cultivate human culture as we know it.  When hunters and gatherers started settling down in one area and abandoning their nomadic ways, people needed a crop that could be cultivated, stored wells, and added nutrition to their daily diets.  Rice was one of those early cultivars.  Domestication of rice accord between 8,200 to 13,500 years ago according to Wikipedia.

Part of rice's longevity is it's flexibility.  It's ability to absorb various liquids means you can adapt rice for any meal, even dessert.  It can be used as a base for liquor like sake or even beer.  It is a staple in the cuisine of many cultures including China, India, Japan, and several others.  Imagine a world with no rice and there is no sushi, fried rice, jambalaya, chicken and rice soup, and rice cakes.  That is a pretty bleak world is you ask me. 

Here is a pic of Felix and I making a large batch of Rice Pudding (which we divided into two batches, chocolate and coconut):

This starchy goodness is a staple in many communities across the world.  One key aspect that should also be noted is the cost of rice.  I bought a large bag of rice at Aldi's for $1.79.  And there is a good chance this will last me to pretty darn close to the end of the project.  Here are some possible uses I can make of the rice:

•  Rice Pudding:
• Milk, Sugar, Salt and some additional season can make for a surprisingly tasty desert.
• Fried Rice:
• One can of mixed veggies, an egg, and some soy sauce.  You can't go wrong with this simple side dash.
• Soups:
• Chicken soup with rice in place of noodles might be on a future menu.
• Jambalaya
• Sausage, canned tomatoes, and some other seasonings can come together to make this Cajun inspired dish.

And those are just what comes to the top of my head without any research.  In fact I am more amazed by the fact that I haven't used rice sooner then this!  So the next time you are donating to a food shelf think about donating a bag of rice.  It will last the family a lot longer then a can of salted veggies will, and it's usefulness cannot be understated!

So what do you like to cook with rice?  Leave a comment below, and thanks for reading!

Don't forget, if you like this blog please help us in trying to end Childhood Hunger here in the Twin Cities.  Click the link the FINNEGANS logo in the right hand panel, and donate what you can.  Every dollar helps to reach our goal of $2,500 for this GREAT cause where 98% of your dollar will go back to the community!  Thanks for you help!

You can find us on the web at the following places:

Facebook:  https://www.facebook.com/tableforoneMN/

Twitter:  https://twitter.com/TableForOneMN?lang=en