Freezing Bananas February 20, 2010

My family eats a lot of bananas. And if you buy a  lot of bananas, inevitably you have over ripe bananas. What do you do with ripe bananas if you don’t want to use them right away?  I freeze them.  It works best to use the really ripe ones. I prefer to peel them first, if you don’t, they turn a very dark brown and get pretty mushy. You can freeze them whole in a freezer bag and just take out the necessary amount as needed. They take a couple hours to defrost, or you can use the microwave; they do get very soft, but they still work wonderfully in muffins, cakes and quick breads. If you chop the bananas into bit-size pieces before freezing, they’ll be the perfect size to throw in milkshakes and smoothies.

If you are trying to really stretch your grocery budget, buy the marked down bags of bananas when you see them. I was able to get 20 bananas for around $2 and I would never have been able to use them all up if I didn’t freeze some.

Bargain Bananas

Ready to go into freezer

Oven-Fried Bacon February 15, 2010

What’s not to like about bacon? Well, I can think of one thing, cooking it. Bacon cooked in a pan tends to messy and cook unevenly, so when I heard an America’s Test Kitchen tip to bake your bacon, I was all ears. I know people who cook their bacon in a microwave (I haven’t tried this), but I hadn’t really considered cooking bacon in an oven before. America’s Test Kitchen stated to cook 1 pound at a time on a rimmed baking sheet, but I prefer a broiler pan so the fat drips down. My broiler pan only holds 10 slices of bacon, so I modified their directions slightly. I am not sure this is much of a recipe, I would call it more a tip or technique. It does make cooking bacon easier, too bad you still have to wash the pan.

*Apparently not all bacon is gluten-free, some of the cheaper brands use soy sauce as an additive. Don’t forget to read those labels.

Oven-Fried Bacon

1/2 pound bacon (about 8 slices-10 slices)

1. Adjust oven rack to middle position and heat oven to 400.
2. Arrange bacon on rimmed baking sheet or a broiler pan. I like the broiler pan because the fat will drip down. The slices can overlap some.
3. Bake until crisp and brown, 10-15 minutes, rotating pan about half way through cooking time.
4. Transfer bacon to paper towel lined plate and let excess fat drain before cooking.

Eating Gluten Free-Frugal Tips February 12, 2010

Sure, I find cooking gluten free difficult, but the most frustrating thing about a gluten free diet is the cost. I realize it’s not really fair to put a price tag on our health, but let’s get realistic, there is sticker shock the first month you go gluten free.

I have always been a very frugal grocery shopper. Up until six months ago, I was able to coupon, double coupon, shop the ads, and just plan my meals around the sales. This took some time and effort, but it was doable. It’s not so easy anymore. Shopping is a huge chore, read the labels, check the internet, find recipes, throw food out, go back to store, create my own recipe. It’s really a frustrating experience, that I would guess every new gluten free family is going through. Where do control the expenses? Do you buy the  mixes? Do they even taste good?  Do you buy cookbooks?

Here is a few of the things I have learned through my gluten free journey. I realize every family is different, but it’s what I have learned so far.

• Don’t feel like you have to replace every item in your pantry. Your kids are going to live without pretzels and cookies, the gf ones at the store are outrageously priced. Also, we rarely have sandwiches anymore. The bread isn’t the same and it is cost prohibitive. If my kids weren’t homeschooled though, and I had to pack lunches every day, I am sure this would be one area I would choose to splurge. But for now, we just don’t look for a substitute for every food item we ate before.

• Think fresh and flavorful. Items like garlic, citrus, and ginger add a lot of flavor to main dishes without adding a lot to the grocery tab. Look for main dishes that have these ingredients or come up with your own marinades and sauces.

• Buy produce in the large bags. We are eating a lot more fresh fruits and vegetable for snacks. Buying apples and oranges in the 3 or 5 pound bags usually saves quite a bit per pound, and they store well, so it’s unlikely they’ll be wasted.

• Buy beans, rice and your flours in the large bags. I am able to get huge bags of rice and pinto beans at Costco, at significant savings. I live within driving distance of Bob’s Redmill, so I am fortunate enough to buy my flours and grains in large quantities as well. If there is an Asian grocery store in your area this would be a great place to get rice and rice flours at a good price.

• Invest in some reusable containers that have good lids. I found some small ones the fit in my refrigerator door at Ikea reasonably priced, you could also check your local restaurant supply stores or kitchen stores (but they’ll probably be more expensive). If there are any grain mills or places to buy direct they most likely sell large containers that will hold at least 25 lbs of  rice or flour. If all else fails, glass gallon jars with lids will work well, and they hold quite a bit. These used to be easier to come by, but they still exist. They wash well and I think they look neat. Spending the money up front will be a good investment; no matter how good of a deal you get on food, if it goes bad it is money wasted. If your going to buy large quantities be prepared.

• We only buy the gf mixes when they are discounted or on sale, that way I am not investing too much. Spending $4-$7 on a cake mix or bread mix is a bit much for my wallet. But if you are a very inexperienced cook, or need your older kids or teens to help in the kitchen, then the expense could easily be justified. And seriously, the mixes aren’t all that good in general, we had a few hits, but way more misses.

• I love cookbooks. I read them cover to cover, I have them displayed on a bookshelf in my kitchen, I get them for presents, I give them as gifts. I love them. So going gluten free was a great excuse to get some new cookbooks. NOT! I am not trying to be rude to all the gluten free cookbook authors out there, and maybe I just bought the wrong ones, but they suck. Seriously, the food does not live up to my standards. Get the cookbooks at the library, you may have to be placed on a hold list for these, apparently other people want to try before they buy also. It’s worth the wait  to save yourself the money if the recipes aren’t up to your expectations. Try to get several different authors, flip through the recipes and try to make some things that sound like they’ll be a hit with your family. I will only try 1 or 2 recipes, if they are confusing, disastrous, or just nothing worth making again I send it back to the library. If 2 of the recipes were pretty good, I’ll keep using the cookbook. Honestly, the only gluten free books I would recommend are the ones by Jules Shepard. Her directions are often lacking, and downright confusing, but if you some baking knowledge, the food does turn out. She also has a e-newsletter and a website, so you can get quite a few of her recipes for free.

• Try to find others who are experienced with gluten free diets, their knowledge can be invaluable. We took a free gluten free tour at a local grocery store, and the guide was a registered dietitian. If something like this is available in your area it is worth the time.

• Many stores have lists of foods safe from common allergens or gluten. Don’t be embarrassed, ask the store manager, customer service desk or nutrition department. These lists are overwhelming at first, but they are very useful. I store all of mine in a three ring binder and just use them for reference now. I don’t usually take them shopping with me.

• Shop alone if at all possible. This is a rare occurrence for me, but I find that shopping takes a lot more patience now, and husbands and children aren’t always patient in the grocery store. It also seems to remind them of what they are “missing.” We have had more than a few fits over goldfish and free samples that we can no longer eat.

• If you didn’t shop exclusively at expensive stores like Whole Foods, don’t start now. I try to go 1-2 times a month and get the items I can’t get elsewhere, but I have found that most grocery stores are catching on to the need for gf, and new gf items are being added to the shelves at all the stores I shop. If you frequent a store often, ask the manager or fill out a customer request card for an item you would like to have the store carry. Not having to drive across town and to 4 different store each week will save you time, gas, and possibly your sanity.