The Organic & Thrifty Pantry and Shopping Guide
Finally, I’ve done it. In an effort to simplify and streamline meal planning and spending in 2010, I’ve made a comprehensive list of all of the foods we buy and eat regularly and have organized them by store, where I find the best deals. I am going to make this into a 1 page document with checkboxes to help me stay focused on what we need week by week rather than whimsical wants. Of course, sales and deals are always allowed, and can be great substitutes for other things on my list. And since I’m “living off the pantry” this month, I decided to really quantify what were the essentials. Read the rest of this entry »
This Week’s Menu: Fridge & Pantry Cleanout
Welcome to the first week of my fridge & pantry cleanout challenge! I am challenging my fellow bloggers and readers to not only plan their menus, but to use up those leftovers and pantry items as well! Please, leave a comment or e-mail me privately if you’d like your link added to this post. All I ask is that you refer a link back to this blog. You are also welcome to grab my button (above) and use it! I’m so excited to see what others are doing!!
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Part 2: The "Use What you Have" Principle
Plan your menus based on what you already have in your pantry:
Plan your menus, but don’t be extravagant! Use what you have. I find the biggest waste of money is when I search high and low for exotic or rare (or out of season) ingredients to try to make something that sounds good to me. I end up wasting time, gas, and money on these ingredients only to use half the package and have the other half rotting in my fridge. Sound familiar??? I’ve since tried the principle of using what I have. What a concept! I use what I have, and I buy what I know I’ll use.
Here’s are my top 10 “staples” of what I always have on hand, no matter what:
1) Organic whole grain oats
Good for a hearty breakfast when soaked overnight in whey or yogurt water.
2) Raw Milk
I use this to make my cream cheese, yogurt, ice cream, sour cream, kefir
3) Eggs from pastured chickens
Breakfast of champions!
4) Ground beef from grass-fed cows
Always good for dinner, mixed with assorted spices to make tacos, curry, burgers, etc.
5) Tomato paste
Essential for making from-scratch sauces such as spaghetti sauce and enchilada sauce (note: read the ingredients for “tomato sauce” at the store; it’s not a whole food!)
6) Stock essientials: (Chicken necks, feet, Onions, Celery, Carrots)
I have stock simmering on my stove about 6 out of the 7 days of the week. Essential for sauces, soups, cooking rice, etc.
7) Seasonal Organic Vegetables
The perfect side dish, steamed with a little butter
8) Kerrygold Irish Butter
Made with milk from grassfed cows.
9) An arsenal of spices
A penny’s worth gives a mouthful of flavor, and for mere dollars you can have a collection that will take you South of the Border or to India within seconds!
10) Almonds
For making “Crispy Almonds”, the best snack on the planet!
As you can see, some of my essentials are very cheap, and others are a little more spendy. All in all, I believe that by consolidating and purchasing whole foods that can be made into a variety of other things, I am stretching my “oreganic dollar” farther.
Please comment: What are your top ten “essentials?”
