Coastal Cooking Online

Worried about food prices? I admit… I’m a serious “foodie”. Those of us who love great food and delectable wines may believe there’s an inherent cost to tempting our pampered palates, yet this truly isn’t the case. Another personal confession? I cook enough to feed a small army on most nights. It’s how I learned to cook, and it has been a struggle for quite some time. Having one son in college now, and another in high school, I rarely have leftovers enough to serve a second dinner. What I know to be true is the day is quickly coming when I’ll have to scale back on the number of portions I prepare every day (or night), and I’m frugal enough to appreciate getting the most bang for my bucks.

 A few quick tips will help you not only reduce your grocery bill while still eating very well AND (if you’re in a similar phase of life) transition from family meals to recipes for one or two…

• Freezer bags are your best friend~I’m serious here, as my local grocery store manager is excellent with getting me deep discount specials; buy meats and other items in bulk and freeze them immediately for future use.
• Buy the freshest ingredients possible at the lowest possible prices~these items can be stored if it’s not possible to use them immediately (see above and below).
• Save by purchasing wine in bulk~I regularly buy wines by the case, and it’s a tremendous savings to do so. As an aside? Bulk up your “gift stash” with bottles of wine and/or homemade goodies from the wines for last-minute, lower cost, special treats.
• Along the same lines, join a wine club for deep discounts on cases of last years’ wines; purchased twice per year (on average) it’s both affordable and a great savings.
• Plant a garden~I’m currently growing a number of herbs and vegetables for the freshest possible ingredients in culinary splurges. My local grocery manager (at Spencer’s Fresh Markets), regularly orders fresh herbs and lettuces that I can quickly tuck into my kitchen garden bed at two pony packs for $5. I get enough fresh ingredients to enjoy and share at far less than grocery store (or farmer’s market) prices.
• Stock up on reduced priced staples~canned goods, oatmeal, whole grains, nuts, meats and other storable items qualify here. I can make my own whole oat flour from quick cooking oats (on sale) for a fraction of the price simply because I can grind them myself.
• Have the necessary tools~see above: a food processor, blender, etc. are worth far more than their price tag when you consider the overall, weekly savings in your grocery bill.
• Learn to can~it isn’t that tough! By taking advantage of special pricing on in-season goods (and reduced price wines), you can spend one afternoon preparing enough home canned goods to last for several months or more. It’s a lot of bang for the buck, with very little extra effort.
• Bake your own bread from a sourdough starter~this tip has saved me quite a chunk of change. Nothing in the world is easier or more convenient than sourdough bread (see the blog with recipe), as the dough rises all day while you’re at work.
• Entertain at home~not only can you easily prepare gourmet-quality meals with scarce effort, but by employing the above tips, you can save quite a bit over restaurant prices when you cook and entertain at home. You’ll also save on gasoline costs by hosting a casual home dinner party!
• Give yourself permission to make mistakes~YES, this saves money overall. In the words of Gandhi, “Freedom is not worth having if it does not connote the freedom to err.” We all learn from our culinary mistakes, and we take those lessons into the next steps along the path of eating well on less.

Be sure to watch this blog for recipes using FRESH ingredients and CENTRAL COAST wines. Together we’ll eat (and drink) well on LE$$!

Spencer’s Fresh Food Market is roughly two blocks from my house… give or take a half block. A local supermarket is–in this day and age–irreplaceable because it’s the most efficient, convenient place to go for manager’s specials and other discount pricing when you know the staff. Get to know your grocer, and you’ll get to know when items are scheduled to be marked down, when prices are due to rise, and if (on those rare occasions) you need an order for an item or two not currently in stock. My own market provides better prices than any other local grocer as well as the farmer’s market for VERY fresh, locally grown produce and/or meats. I also stock up on organically grown, canned or frozen vegetables and fruits when on sale, and local meats at a deep discount. My advice? Get to know your local grocer!

 Here’s a simple, quick, inexpensive recipe for a satisfying main dish (with wine, of course) for your dinner enjoyment:

•  1 + 1/2 cup Chardonnay wine
• 1 can chicken broth
• 1 can condensed, cream of chicken soup
• 4 cups diced, cooked, boneless chicken
• 2 16 ounce packages frozen vegetable mix for stew
• 1 16 ounce package frozen, cut green beans (or equivalent fresh green beans)
• 1 clove fresh garlic, minced
• 1 Tablespoon minced, fresh thyme
• 1/4 cup plain, nonfat yogurt

Place wine, broth, and diced chicken into a large stock pot and heat over low burner until the mixture just begins to bubble. Add canned cream of mushroom soup and frozen vegetables; stir well Simmer, covered,  over low heat for approximately 15 - 25 minutes until vegetables have softened. Carefully stir in minced garlic, thyme and yogurt. Cook over very low heat for an additional 2-3 minutes, stirring regularly. Turn off burner, cover and allow to stand for 5-10 minutes before serving.

 Makes up to 10 servings (can be stored for future lunches), and is excellent with salad and a slice of bread. Consider fresh berries or other fruit for dessert.