The Pennyless Cook: The Pennyless Life: "My First Loves"

Sunday, February 13, 2011

The Pennyless Life: "My First Loves"

I'm going to start a new segment on my blog called The Pennyless Life. Every week I plan on giving you a glimpse into my life through photos. Hope you like it!

WARNING! Do not look into those eyes. They will make you melt at first glance!

Simms, my 3 year-old, eating one of those pennyless meals. I love this little guy!

Look at that smile! My heart is so full looking at that.

The love of my life (left) with the other love of my life (right). This makes me so happy! I am a proud wife and Mommy.

1 comment:

Bonnie said...: Sweet! =) Loved your soup blog too...that recipe has made it's way into the Autry home before and we have the same strong feelings for it.
xoxo; February 13, 2011 at 7:23 PM

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Tips to Eat or Cook By

Buy cheese by the block and grate it yourself. Pre-shredded cheese doesn't pack as much flavor and costs more ounce per ounce.
Don't waste time buying roasted vegetables in a marinade that you will use one time for one dish; make your own (see post: The dinner the hood interrupted).
Al dente is a cooking term used for pasta. It should be checked by tasting so it is firm to the bite. The more pasta cooks the gummier it gets.
This is not some great wisdom or secret, but cut coupons. If you don't you are literally throwing away dollar after dollar. Don't use coupons on something you really don't want simply because of the coupon; use them on what you need!
If you don't have acsess to jared tomato juice the best store bought juice, in my opinion, is Red Gold . Cheap and fresh tasting!
Try to make your own sauces as much as possible; you'll save so much money and be eatting a homemade sauce without perservatives.
A rue is used to help thicken sauces. For example you can melt 2 tbsp of butter and then mix in 2 tbsp of flour until cooked through and browned. Then add to sauce until smooth and thickened. You can also make rue first and then add ingredients to the rue.
Mascarpone cheese is a good thing to keep on hand. It can be used as dip on crackers (my son's favorite), used in the place of sour cream while cooking, can be used in desert by adding vanilla and on top of fruit. Possibilities are truly endless!
Siracha Hot Chili Suace is one of the best hot sauces and can be found in the Asian aisle. Don't let the Asian influence fool you; it is delicious in all types of food that need a little kick!
To enhance the flavor of dried spices (which is a smart investment) simply crush in the palm of your hand before adding to the dish.
Keep fresh spices lasting longer by adding a damp paper towel in a plastic bag with the spice.
If you forget to lay butter out to soften you can beat it with a rolling pin or warm it with your hands.
Cookies, candies, or even a spice mix makes a great gift in a clear gift bag with a ribbon or nice glass jar.
Buy meat on the bone; it is always cheaper and more flavorful.
Save wrapping from sticks of butter to use in greasing pans or skillets.
Instead of wasting money on pancake mix, make your own with ingredients you already have on hand; add vanilla, nutmeg and cinnamon for an added touch.
Instead of buying grated cheese, it's cheaper and more flavorful to buy it by the block and grate it yourself (save the rind to put in soup stock).
Cut coupons and plan monthly menu around sale bills.
A donut has less calories than a multi-grain bagel wIth low-fat cream cheese.
Stock fridge with frozen vegetables; cheaper and just as nutritious.
Regular bacon is healthier than turkey bacon.

The Pennyless Cook

Sunday, February 13, 2011

The Pennyless Life: "My First Loves"

1 comment:

Ingredients You Should Try....

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