We’re always looking for a ways to reign in our spending when it comes to food. Purchasing is one of the Family Eats Four Pillars, but is often one that creates a lot of strain on our pocketbook. From time to time, I need to revisit our weekly food costs to determine which adjustments I need to make to ensure I stay within my budget. If your weekly food costs are to high, read on to learn about 10 ways to get your food costs under control.

1. Review your current food costs

Do you even know what you are spending weekly on food? This includes every small trip you make to the grocery to pick up ingredients for dinner, take-out meals or snacks; as well as dinner enjoyed out at a restaurant. If you don’t have a handle on what you spend weekly, this may take a few weeks to figure out. Pay attention to how you eat and where you purchase your meals, then jot it down in a log. What is also helpful is keeping receipts so you can see exactly what you purchased and how much each items costs.

2. Create a weekly food budget

Take the time to review your purchases and decide where you are spending extra money on food. The next step is to decide what a reasonable food budget would be for your family.

3. Stock up on bulk foods

It is time to head into the kitchen to take stock of what you have in your cupboards/pantry. Bulk foods are a great way to save money. By having foods such as grains, legumes, and  nuts on hand, you’ll find it much easier to decide to make meals from scratch.

4. Gather your recipes together

What are your tried and true basic recipes? What are family favorites? And, which are the recipes that you want to try? Gather together recipes for main meals, lunches, snacks and desserts, then decide on how you will store them . . . in a notebook, digitally, or in an old-fashioned recipe box. Having a collection of recipes to choose from gives you inspiration to create meals at home, and will help curb the desire to head out for take-out because you have no idea what to prepare for dinner — a great way to save money!

5. Plan a weekly menu

Use your collection of recipes to create a weekly menu. By having an idea of what you are going to prepare, what ingredients you will need, and a general idea of costs involved is a great way to help lower the amount of money you spend each week on food.

When creating your menu, refer back to the weekly budget you have set, and pay attention to potential costs for meals. Meat is usually most expensive, so planning a weekly menu filled with expensive cuts of meat will certainly not keep you within budget. Mix up your weekly menu and pay attention to portions (our next tip).

6. Review Portion Control

This is an essential step to have a handle on, not only for your health, but for your pocketbook. There are many online guides helping with portion size, including this one from WebMD.

Years ago, I didn’t pay attention to portion size. I simply bought 2 steaks, cooked them up, and my husband and I ate whatever was on the plate. Once I began to think about cost, I realized that I was serving up way too much food for myself.

Knowing portion sizes are also helpful in planning how much you will purchase, which leads me to our next tip . . .

7. Create a shopping list

and shop for only what’s on your list

Don’t stray from this list, and don’t be tempted by something you see on the shelves. Purchasing only what’s on your weekly shopping list will help you stay on budget.

8. Shop only once a week

Quick trips to the market are the fastest way to add to your weekly food costs. Make a deal with yourself and only head to the market if you are desperate for an ingredient to prepare a meal that you have already planned. If you have a well stocked pantry and have armed yourself with a collection of recipes, you should definitely have something to whip up for dinner.

9. Don’t shop hungry

This is a ‘no brainer.’ You already know that you buy more when you’re hungry!

10. Compare stores

Once you get in the habit of shopping with a list, and paying attention to your budget, you’ll be able to easily compare shopping at different stores. Several years ago I did just this, and it was an eye-opener. It truly helped transform they way — and where — I shop.

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It’s cookie-baking season, and the house is filled with cheer. But, with everything else that is going on, I want to ensure that I continue to maintain a bit of cheer when baking. Nothing can be more frustrating than taking the time to bake cookies and not have them come out properly. I want each and every one of them to be evenly browned and evenly baked, with no burnt, broken or uncooked insides!

Yes, a great recipe, quality ingredients and attention to detail are all essential when baking cookies, but a big part of success is a quality cookie sheet. Simply put, warped, scratched, dented and flimsy sheets are a disservice to your delicious recipes.

Before you get deep into baking holiday cookies, take the time to assess your current collection of cookie sheets. After all, your cookie sheet can make or break your batch. Recently I had the opportunity to research and test test a variety of baking sheets for an article on cookware and bakeware that will appear in the January 2015 issue of Consumers Digest. I’ve gleaned some thoughts from my research and offer insight below.

What to Consider

There are many things to consider when choosing a cookie sheet– from size to material to coating. You will also need to  take stock of exactly how you bake and cook, as that will help you determine which sheet is best for your needs.

To start off with, pull out your cookie sheets and assess what you have. Ask yourself a few questions:

• Is the cookie sheet  is warped, dented or scraped? If so, it is time to replace it.
• Are your existing sheets too small or large for your needs?
• Do you have enough cookie sheets for your needs?
• How do you use your sheets? If you bake, cook, or roast on them, are they the right size, material, strength, or design?
• How do they fall short of your expectations? Think back to when you use them and those mental notes that you make, but may forget to act upon.

Making the Choice: Cookie Sheet or Jelly Roll?

First off, let’s discuss the style of sheet. Some of us use cookie sheets, while others use a jelly roll pan. The difference is simple: the jelly roll pan has sides, while the true cookie sheet does not. The advantage of the jelly roll pan is the sides – which means it is a bit more versatile if you use these pans for roasting vegetables or meats, for example. It helps keep juices contained while in the oven. On the other hand, the cookie sheet comes with no sides  – or at least one end without a side – so that cookies can easily slide off once baked.

* Remember, every household should have several cookie sheets/jelly roll pans on hand, so you might opt for one or two of each.

Nonstick or Uncoated? It is all up to you, and of course, what you are cooking. Die-hard bakers will opt for a heavy-gauge, uncoated pan, using parchment paper or silicone liners (such as Silpat), to provide the ‘nonstick’ capabilities. On the other end of the spectrum, bakers like the convenience of a nonstick coating — not only for quick release of baked goods, but quick and easy cleanup.Keep in mind, at some point you will need to replace the nonstick sheets as the coating will eventually wear off. It’s truly a matter of choice – and, the material of the pan is more important.

Material: Heavy duty aluminum cookie sheets are a great choice because aluminum conducts heat very well. If you choose and all-aluminum sheet, opt for the heavy duty to ensure greater durability. It is important to note, that while aluminum sheets are affordable, they react to acidic foods (think tomatoes), so if you are using them for roasting, this would not be the best choice. There is an option that give you the best of both worlds – An aluminized steel sheet is dipped in an aluminum coating, resulting in a sheet that has great heat conduction and strength, and durability.

If you eschew nonstick, choose an uncoated stainless steel that is made of heavyweight-gauge 18/8 stainless steel. It will provide the durability, sturdiness and rust resistance you need for years to come.

When choosing a sheet, keep in mind that dark colors absorb the oven’s heat. As a result, their use may require you to adjust the temperature slightly lower to prevent burning or scorching.

Air-cushioned or insulated: With these, you’ll get soft light colored results, that rarely burn. (However, if you desire crispy edges and browned bottoms on your cookies, these are not the choice for you). But, if you are baking thin, delicate cookies, the insulated sheets keep them from browning too quickly. They produce evenly baked and colored results — Because they are insulated, they conduct heat slower than a non-insulated sheet. Therefore you may need to modify your baking time.

Size: Cookie sheets come in various sizes (and most are rectangular, but some, like the Le Creuset sheet mentioned below, are square.) Most conventional ovens are 22 inches wide, so purchase accordingly – a 13 X 18″ sheet would be ideal. Similarly, if you are baking in a toaster oven, you’ll need to purchase one that will easily slide in and out, without rubbing against the sides of the oven.

Other Design Features:

Handles: Some pans are designed with handles to make it easy to remove the pan from the oven – while you have oven mitts or hot pad. These come in handy, and those with silicone inserts on the handles even provide greater grip-ability when maneuvering in and out of the oven.

Targets: Some cookie sheets come with targets embossed directly onto the steel sheet. This provides a guide as to where to place the cookie dough to ensure they have enough space to bake and not attach to each other.

Test Kitchen

It was my first try with an insulated cookie sheet, and the new Calphalon 14” X 16” insulated cookie sheet did not disappoint. My mother’s Coconut Diagonals recipe turned out perfectly. The heavy gauge steel core heats evenly without browning too quickly, and the interlocking nonstick layers provided for easy release, even for the most delicate of cookies. With a full lifetime warranty, and a dishwasher safe rating, this cookie sheet will definitely hold a permanent place in my collection.

Baker’s Secret Signature (from World Kitchen) is a great value, offering me the confidence that my efforts will come out perfectly baked. Sturdy commercial weight bakeware, and an advance nonstick make this sheet is a great all-around cookie sheet that is used for everything from cookies to pizza to roasting vegetables. Dishwasher and metal spatula safe,

Another first for me is the cookies sheet with cookie dough targets, so that the cookies do not fuse together when baking. The Bakers Advantage 13” X 9” sheet (from Lifetime Brands/Roshco) features a durable non-stick coating for better browning and quick release – and it is even metal spatula safe! The heavyweight metal distributed heat perfectly, giving me great results time and time again. I also like it’s design, with edges on three side, and a tapered edge (opposite the handle) that allows for easy removal of cookies. Add to this, the sheet is dishwasher safe.

The Bialetti Aeternum Nonstick Cookie Sheet – Using this rimmed pan makes me smile. Not only does it perform well, but the bright white ceramic nonstick interior and colorful exterior put a whole new spin on baking cookies – and whatever I find myself using it for. Sure, you wont’ eat out of the pan, but a bit of color just makes things more enjoyable. The 11” X 17” sheet features a heavy-grade steel construction for durability and a ceramic nonstick coating that is considered eco-friendly.

Cookies, scones, jelly-roll cakes and meringues – all call for using my Le Creuset Square Baking Sheet. Measuring 14” X 14 ½”,the sheet is equipped with a wide rim that features heat-resistant silicone for added grip, making it easier and safer to transfer a full pan to and from a hot oven. Constructed of heavy-gauge carbon steel which maintains even heat to prevent hot-spots and scorching, and coated with a durable, PFOA-free nonstick.

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Who doesn’t like a tropical, melt-in-your-mouth treat that is good for you?  It is a pureed coconut butter, but since it is so delicious, they named it Coconut Manna. Available from Nutiva, Coconut Manna is made from pure, dried coconut flesh and can be enjoyed directly out of the jar, or used in smoothies, sauces, dressings, desserts and in baked goods.

Coconut Manna is quite versatile and be a replacement for milk, cream, yogurt, butter or vegetable oils.  It’s delicious on top of, or mixed into, rice, oatmeal, cereals, and smoothies.  Some folks love it spread on toast or crackers, while others use it as a body cream!

Because it is organic, and contains no trans-fats or cholesterol, is non-GMO, and more importantly — delicious — we have been experimenting with it in a variety of manners. We love it melted into our oatmeal; blended into a banana smoothie; spread on toasted English muffins; and mixed into our pancake batter. Just last night, we tried this tasty side dish, found on the Nutiva website.

Coconut Rice Pilaf with Cranberries

Prepare yourself for a visual and delicious treat: coconut rice seasoned with ginger, decorated with almonds, and sweetened with anti-oxidant rich dried and whole cranberries. Choose from a variety of organic long grain brown rices: jasmine, basmati rice, or Mekong Flower Rice, which cooks in 30 minutes.

• 1 tbsp Nutiva Organic Extra Virgin Coconut Oil
• 3 tbsp ginger (grated)
• 1 cup Brown Jasmine Rice (uncooked; can be substituted with Brown Mekong Flower Rice)
• 3 tbsp Almonds (Optional: presoak overnight, drain, and rinse)
• 1 pinch Sea Salt
• 1/2 cup Nutiva Organic Coconut Manna
• 1/2 cup Cranberries (whole; fresh or frozen)
• 1/3 cup Dried Cranberries
• 3 cups Water

Boil the water (a kettle would be ideal, as it will be added to the skillet).

While the water boils, melt the coconut oil in a 9 inch heavy skillet over medium heat.

Add the ginger and sauté for 1 minute to flavor the oil.

Add rice, almonds, and salt and sauté for 2-4 minutes to infuse the rice with the ginger coconut oil.

Add the Coconut Manna, cranberries, and dried cranberries. Lower the heat and slowly pour in the water.

Cover and simmer for 30-40 minutes until all the water is absorbed.

Yield: 4-6 servings (4-6 Servings)

Source: Nutiva recipe collection, provided by Leslie Cerier, the Organic Gourmet.

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The Federal government estimates that there are about 48 million cases of foodborne illness annually — the equivalent of sickening 1 in 6 Americans each year. And each year, these illnesses result in an estimated 128,000 hospitalizations and 3,000 deaths. Although everyone is susceptible, some people are at greater risk for developing foodborne illness including pregnant women, young children, older adults, and those with weakened immune systems.

From buying food, to preparing and storing, it is important to take food safety seriously. This week’s Ten for Tuesday post features Ten Food Safety Tips to help prevent foodborne illness this summer, and throughout the year.

 Ten Food Safety Tips

1. Wash Thoroughly. Wash your hands, wash your produce, and wash your surfaces. Keeping a clean environment will help cut down on any food borne illnesses and that starts with clean hands. Wash your hands with warm, soapy water for at least 20 seconds before and after handling food. Rinse all your fresh fruits and vegetables under running water, even those with skins and rinds that you won’t be eating. And, wash all surfaces that are to come in contact with food – before and after preparation. Also, be sure to clean the lids of canned food before opening.

2. Put groceries away as soon as possible. Raw meat, poultry, seafood, eggs and produce that requires refrigeration should not sit at room temperature for more than 2 hours. That limit is shortened to one hour if the temperature is above 90 degrees F.

3. Marinate food in the refrigerator. And, don’t reuse a marinade that has come into contact with raw food unless it is first boiled. Bring soups, sauces and gravies to a boil when reheating.

4. Don’t thaw food on the counter. Food must be kept at a safe temperature during thawing. The safe ways to defrost food include: in the refrigerator, in cold water, and in the microwave. Food thawed in cold water or in the microwave should be cooked immediately.

5. Don’t rinse your beef, pork, lamb or veal before cooking it. Many of us have been taught to rinse our meat or poultry before cooking it, believing that we are removing the bacteria and making it safe. However, there are types of bacteria that can be easily washed off and splashed on the surfaces of your kitchen. Failure to clean these contaminated areas can lead to foodborne illness. The key to destroying foodborne bacteria is cooking (or baking, broiling, and grilling) at the proper temperature.

6. Help prevent cross contamination by using several cutting boards. Use one for fresh produce, and a separate one for raw meat, seafood, or poultry. And, be sure not to place cooked foods on a plate or board that held raw meat, seafood, poultry or eggs.

7. Use a cooking thermometer. You can’t tell if food is properly cooked simply by looking at it. Instead, use a food thermometer to ensure proper cooking temperature has been reached, and know the USDA guidelines for safely cooking meat, poultry and fish. Visit the USDA Food Safety and Inspection Service for more information. Here is a Safe Cooking Temperature Chart

8. Pay attention to the refrigerator. Cold air must circulate around foods in order to keep them properly chilled, therefore make sure you don’t over pack the fridge. Wipe up spills immediately (especially those from thawing meats) to reduce the growth of Listeria bacteria. And, clean out the refrigerator frequently.

9.Properly store leftovers. Perishable food, whether homemade or take-out, should never be left out of the refrigerator or freezer for more than 2 hours. In hot weather – above 90°F/32°C – return items to the refrigerator after one hour. Use shallow containers to store cooked foods in the refrigerator or freezer to encourage rapid, even cooling. Your refrigerator should be 40°F/-15°C or below for safe food storage. Use a refrigerator thermometer to make sure the temperature is right. Storage Times for the Refrigerator and Freezer.

10. Buy local. There has been increased scrutiny on the safety of many foods. Recently, pre-packaged salad greens caused an outbreak of flu-like symptoms in Nebraska and Iowa, and hundreds reported a Hepatitis A infection that were linked to imported pomegranate seeds from Turkey. While there is no assurance that foods from local sources are always safe, the fewer steps between source and table, the less chance of contamination. Further, when you look a farmer in the eye at farmers’ market or drive to he fields where your food comes from, the food is no longer anonymous.

These, and other great food safety tips, can be found at the FDA website as well as Component Design Northwest, the Time and Temperature Company.

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It is that time of the year again, when many parents take a deep breath and dive head first into packing school lunches. While the majority of parents opt to purchase a lunch at school, a recent study published by the Journal of the Academy of Nutrition and Dietetics found that 41 percent of U.S. children bring their own lunch to school. What is interesting to note about this study is that most of those lunches brought from home were filled with not-so-healthy options. Salty snack foods and sugary desserts were predominant while fruits and diary were often nonexistent.

As a Thompson Reuters reports, “Most of the foods we saw were pre-packaged salty snack foods and sugary desserts – we saw much less fruits, vegetables and low-fat dairy,” lead author Kristie Hubbard told Reuters Health in an email. She is a researcher and registered dietician at the Friedman School of Nutrition Science and Policy at Tufts University in Boston.*

The Survey By the Numbers

• Food and beverage types most likely to be provided for lunch were sandwiches (59%), snack foods (42%), fruit (34%), desserts (28%), water (28%), and sugar-sweetened beverages (24%).
• Twenty-seven percent of lunches met at least three of five National School Lunch Program standards.
• At snack, snack foods (62%), desserts (35%), and sugar-sweetened beverages (35%) were more common than fruits (30%), dairy foods (10%), and vegetables (3%).
• Only 4% of snacks met two of four Child and Adult Care Food Program standards.
• The study team found that only 27 percent of the lunches met at least three of the five National School Lunch Program standards from the federal government, which include fruit, vegetables, grains, meat or another protein source and milk.

Packing a Punch

Face it, packing lunches for school is often an after-thought. Many parents opt for prepackaged convenience foods, filling lunch pails with single serve packages of chips, gummi treats, and cookies — with the only homemade item being a sandwich.

When it comes to making lunches for school, it is important that you offer well-balanced foods that are prime energy sources. According to the American Heart Association, a healthy school lunch limits fat to less than 30 percent and saturated fat to less than 10 percent of overall calories over the course of a week.

Healthy options, such as high-fiber foods, whole-grains, fruits, vegetables, legumes and low-fat dairy products, will fill up your child and keep him full longer.

If you need a bit more incentive to pack a healthy lunch consider this: A study published in 2008 in the Journal of School Health examined the eating habits of nearly 5,000 school children. Children who ate more fruits, vegetables and protein and fewer calories from fat, performed better on literacy tests compared to children with a high-fat, high-salt diet.

Set yourself up for success, and incorporate the Family Eats Four Pillars into your lunch planning.

Planning

Gather recipes that will add a bit of excitement to lunchtime. There is no need for anything fancy. Although I find them appealing, I’m not a fan of painstakingly creating bento box creations. I need fast and easy preparation of lunches.

A great way to begin your planning is to gather a collection of recipes from which to pull. This will help with your planning of lunches each week, and allow you to add variety from day to day. By planning lunches for the week, you can add ingredients you’ll need to your shopping list to ensure you won’t be scrambling for something when it comes time to pack the lunch.

Purchasing

Have a list ready when heading to the grocery store. Shop for the weekly lunch menu in mind, and don’t be tempted to grab the quick packaged gummi bears or chips . . . remember, you have already planned your lunches for the week.

In addition to shopping for food, ensure that you have purchased an easy to transport lunch box system. Something with spaces for cut fruit, slads, or dressings and dips, along with room for a healthy mid-day snack.

Preparing

Most importantly, if you are packing lunches for kids, get them involved. Have them choose their menu – then, if possible, have them help you prepare the lunches the night before.This can be done after dinnertime, when the kitchen is already messy.

It is also helpful to take a look ahead at the week’s planned lunches. If you have planed a grain salad for the week and can make it ahead of time (perhaps on the weekend), go ahead and do so when you have a bit of extra time.

Partaking

You never know what’s going to go on in school. Will they trade food, throw most of it away, or bring it back home in their lunch pail. Best thing to do is to ask your children. Let them know it’s OK to be honest – “Mom, stop packing me the goose liver sandwiches. I need some more variety.” What you might also find is that some foods may not travel well, and by the time  the kids are ready for lunch, they may no longer be appealing. One of my girls likes egg salad sandwiches, but by the time she opens it up the lunch pail, the smell of contained egg salad is unappealing to her.

Here are several suggestions for filling lunch pails with easy, delicious and healthy choices:

Wrap/Sandwiches

Pita Sandwich stuffed with Chopped Salad and Cheese

Tortilla Wraps with Cabbage and Asian Dressing

Salads

Multi-Bean Salad

Quinoa and Spicy Pintos

Lemony Kale Caesar

Cannellini and Green Bean Salad

Bulgur Salad with Feta and Pine Nuts

Mediterranean Chopped Salad

Asian Style Spicy Coleslaw

Snacks

Honey-Glazed Nut Snacks

Granola Bars

Oatmeal Coconut Raspberry Bars

Chocolate Peanut Biscotti

Pecan Bars

Frasca’s Gorp

Cranberry Walnut Power Bars

Crispy Chickpeas

Dips

Pesto

Spinach and Kale Greek Yogurt Dip

Smokey Eggplant Tapenade

Muffins/Bread

Apple Walnut Muffins

Tofu Pumpkin Bread

Basic Muffins with milk or cream

My next adventure . . . . figuring out after school snacks.

Stay tuned!

* ©Thompson Reuters 2014

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I have been purchasing organic produce for some time; sometimes at the farmers market, mostly at Whole Foods during my weekly excursion. I’ve had friends suggest that I head to Costco for the great prices on organics, and a little voice in the back of my head has been saying, “Try a CSA box.” I’ve been ignoring that voice for some time, just never wrapping my head around what it takes to make it happen. Until one day last month when someone came to my door. I’m not one to take the time for solicitors, but this time, I listened – and, eventually indulged.

Today, I’m two weeks into my first Farm Fresh to You box of fruits and veggies, and I’m eagerly awaiting tomorrow’s delivery so we can restock our dwindling fruits and veggies stock.

When it first arrived on our doorstep and opened the box to look inside, I was filled with excitement and fear at the same time. I had made the commitment, and there was no turning back. The box sat in front of me, and so did two week’s worth of fruits and veggies. I saw kale,  brown beech mushrooms, carrots, spinach, and beets. There were oranges, pears, and apples, along with butternut squash, sweet potatoes, and lots and lots of lettuce.

In that box I saw hope and the potential for frustration. I hoped that my kids would be excited to give some of it a try, but deep down, I knew that there would be some resistance — especially when it came to the vegetables.

But, before I could get thinking about how I was to use the fruits and veggies this week, I had to

to find a place to download the box, and properly store the produce so it would remain fresh without spoiling, until we ate it.

• They’re an affordable way to purchase our fruits and vegetables. The price for our two-week supply of produce has cut down on our cost, while driving us to ensure we don’t let anything go to waste.
• We are experiencing an array of fresh, seasonal produce, with all the flavor and vitamin benefits. Eating seasonally is the way things should be, and our CSA allows us to do that.
• We are exposed to new vegetables and new ways of cooking. Challenged with using the produce we had on hand, I made a few things that I would not have otherwise made. We made yogurt tart (recipe below), spinach gnocchi, and kept green salads on the table. Our mushrooms appeared on our pizza, and the cilantro in our omelettes.
• We are finding the kids are talking more about which foods are in season, and are even interested in finding out about the farm from where their food comes. Add to this, they have become a bit more adventurous, trying foods they would otherwise choose not to indulge in, especially when I preface the meal with, “Hey, your farmer grew these delicious brown beech mushrooms for you, the least you can do is give it a try!”

Here is one of the recipes that came in our box of produce – Given the varying likes and dislikes of my kids, I was expecting at least 2 of them to push this aside after one bite. Instead, they asked me to make it again.

Farm Fresh Orange and Yogurt Tart

• 1/2 cup raw almonds
• ¼ cup granulated sugar
• coarse salt
• 1 cup all-purpose flour
• 6 tbsp of unsalted butter
• 2 tsp powdered gelatin
• ½ cup half-and-half
• 1 ½ cups plain Greek yogurt
• ¼ cup packed light-brown sugar
• 3 medium navel oranges

In a food processor, pulse almonds, sugar, and ½ teaspoon salt until finely ground. Add flour; pulse to combine. Add butter and pulse until mixture is crumbly and holds together when squeezed. Press crumbs in bottom and up side of an 8-inch fluted tart pan with a removable bottom. Freeze 15 minutes.

Preheat oven to 350 degrees. Place pan on a baking sheet and bake until golden brown, 30-35 minutes. Let cool on a wire rack 10 minutes, then remove tart ring and let cool.

In a small bowl, sprinkle gelatin over 2 tbsp cold water and let stand 5 minutes. In a small saucepan, warm half-and-half over medium het. Wehen it begins to steam, add gelatin mixture and stir until dissolved. In a medium bowl, whisk yogurt, brown sugar and pinch of salt. Stir warm half-and-half mixture into yogurt mixture. Pour filling into cooled tart shell and refrigerate until set, 2 hours (or up to 1 day).

Peel and slice oranges into ¼-inch-thick round and remove any seeds or excess white pulp. Just before serving, arrange orange slices on top of tart.

Source: Martha Stewart

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It’s that time of the year again  – when I head to Chicago to attend the International Home & Housewares Show. It is a whirlwind few days of circus-like atmosphere where I hurry from booth to booth trying to see all of the newest items from companies ranging from Meyer and Cuisinart to Keurig, X nd X. While doing so, I catch a glimpse of the Cake Boss, Cat Cora, Michael Simon and other cooking personalities, while I’m nibbling on cannoli, drinking cappuccinos, and gathering inspiration for cooking things up when I get home.

Here are a baker’s dozen of new items that I have decided are my current Favorite Things.

1. The Lekue Lemon and Lime Spritzer lets you turn your citrus fruit into the freshest juice container! Spray directly from fruit to dress your recipes or aromatize your soft drinks and cocktails in the freshest way! The set includes one large and one small citrus sprayer and a dish to set it in. The larger spritzer can be used for lemons, oranges or grapefruits, the smaller one for limes or tangerines. The spritzer set retails for $15.

2. I immediately fell in love with everything on display at the Kinto Booth, but it was the compact and oh-so-beautiful to look at Couleur that really caught my eye. The new teaware design is a mixture of style of a modern form design and Japanese classic teapot function. It consists of three parts – the pot, cup and saucer – to create a compact form designed for brewing tea. And, there is no need for an added strainer, as the spout is covered with a small porcelain colander.

3. I love olives, and not with the new Charcolive Food Saver and Fridge Saver, I love them even more. This 100% natural absorbant charcoal is made from the recycled by-product of olive production (i.e. the pit), and then using a patented technology, charcolive creates a porous structure that has a high capacity for absorbing odors. It also absorbs ethylene, which is emitted from fruits and vegetables and gives the signal for the onset of ripening. By absorbing the ethylene, it keeps them fresher. Throw away your baking soda (it’s 20 times more effective than baking soda) and stop throwing away your fruits and veggies. With a suggested retail price of $5.99, freshness can’t be beat.

4. The Emile Henry Bread Cloche is calling my name. Designed to recreate the same conditions as a traditional bread oven so that the bread is light inside but has a crispy crust. Creating constant humidity while baking to create a, light firm inside, crispy crust, you’ll enjoy baking bread just as we do. Available in rouge, the retail price is $130.

5. Cuisinart Combo Steam + Convection Oven is truly a unique oven that incorporates all the functions of a professional steam oven in a countertop footprint. It’s a countertop convection oven with full steaming capability, which cuts cooking time by as much as 40%! Choose from 9 single and combination functions. Steam or poach any type of vegetable, fish, poultry or rice… or use steam in combination with both Broil or Bake functions to create roasts that are beautifully browned on the outside, yet moist and juicy on the inside. The oven’s special settings make it easy to proof breads, rolls – even homemade pretzels and donuts.

6. Igloo Products Corp., the nation’s largest cooler manufacturer, has introduced a new line of back to school lunch coolers appropriately named “Creatures.”The brightly colored line centers around four characters: Tango, Oggli, Razz and Phizzt. Each character is fun and different. Tango loves music, art and dance, while Oggli is a writer at heart, Razz is the athlete and Phizzt is a cute, little mad scientist. The lunch coolers have molded EVA faces unique to each character, neoprene exteriors and “Creature Features” like arms, legs, tentacles or wings attached. Side water bottle pocket and carry handle with clip and snap bungee to attach to backpacks. Leak-resistant, easy to clean, anti-microbial liners. Available at retail in July of 2013; $14.99.

7. Black porcelain? Yes, that’s what you’ll get with the Revol Porcelain Slate.  The slate is part of the Basalt Collection (or, called black porcelain)  This collection combines the aesthetic qualities of slate and the advantages of porcelain.Unlike natural slate Basalt does not scratch and does not crumble. Nonporous, it does not absorb oil or bacteria and is therefore easy to clean.  This collection will allow you to serve your hors d’oeuvres, appetizers, entrees, cheeses and desserts without any risks, all the while retaining the noble and natural look of slate. A

8. Delight the kids with the Swissmar Snack Pocket. Colorful and fun to use, the Snack Pocket is designed to hold snacks on the edge of cups, mugs and bowls. Fill them with goldfish to let swim in your soup, or add mini marshmallows for hot chocolate, the snack pockets keep things clean and contained, while adding a bit of fun. We found that they’re also great to use for holding the teabag once tea is steeped. If you’ll be sipping from the cup (and not through a straw), the snack pockets can stand along on the table, keeping watch over you. They retail for $9. www.swissmar.com.

9. More fun for kids and adults alike is the Zoku Slush & Shake Maker.In as little as 7 minutes, you can make delicious slushies, milkshakes and frozen alcoholic drinks using blended fruit, homemade juice from juicers, malted milk sweetened coffee, soda egg nog and more. To use, remove the frozen inner core from the freezer, and place I the outer sleeve. Pour in the ingredients, mix and scrap the cup with the included spoon, and the slush freezes before your eyes.

10. These Walnut Shell Scouring Pads from Full Circle Home almost make me look forward to cleaning the dishes. Walnut shells have scrubbing power, and this natural and durable abrasive is ideal to use on countertops and sihs – and also does a bit for the planet as well. The plant-based cellulose sponge is absorbent and durable, while the abrasive side is made from – you guessed it- walnut shells! Effective on even the toughest jobs but won’t scratch non-stick cookware. Plus, it’s much easier on the earth than those other sponges we’ve usedThe pads com packaged 3 to a pack and retail for $3.99.

11. Just because I know how to use chop sticks doesn’t mean I won’t grab these delightfully fun Chomp Stix. Available from HIC – Harold Import Company, the Chomp Stix are made from FDA-approved polypropylene and are a durable and long lasting was to get kids to chomp on everything from berries to sushi. Made in the USA, Al (the gator), Chum (the shark) and Teri (the sailfish) will add some fun to snack and mealtime.

12. Heads will turn when I cool a highball with one of these 2 ¼ square-inch ice cubes. The Colossal Ice Cube Molds from Tovolo create large ice cubes which melt much slower than traditional cubes, to keep drinks colder longer and preserve the quality of the drink for a longer period. The leak-resistant silicone mold is designed to stack upright in the freezer, and is dishwasher-safe.

The post A Few of My (New) Favorite Things: Kitchen Tools appeared first on Family Eats.

In recent times I lowered my food bill simply by planning a week’s worth of meals, creating a shopping list, and sticking to it. This easy act saved me at least $50 a week in my grocery bill. It also saved on food that was wasted, and actually cut back on my stress level, making it more convenient to shop because I knew what I was going to make during the week.

Although I was in my shopping comfort zone, I set off to investigate what I could find at the conventional supermarket, local store, farmer’s market and a big-box discount supermarket.

The Criteria

Two of the most important factors for consumers when shopping are price and convenience. And, these factors weighed heavily on my shopping experiences – but I added variety/quality into the mix. I wanted the same variety and quality of foods that I had come accustomed to purchasing, and was unwilling to seek alternatives that wouldn’t meet my criteria.

For instance, buying milk from cows not treated with growth hormones is important to us, therefore I wasn’t willing to switch to conventional milk just to save money. I made similar choices in the meat section, opting to pay more for my choices that ensured growth hormones and antibiotics weren’t used. Finally, I am a from-scratch cook, so I wasn’t going to choose a packaged version of macaroni and cheese instead of the ingredients needed to make it myself.

Price 

There is no doubt that price is a major factor in food purchases. According to Consumer Expenditures (U.S. Dept. of Labor, U.S. Bureau of Labor Statistics, April 2009), food costs consumers an average of $6,133 per year. An average of $3,465 of that is spent on food that is consumed at home, and $2,668 of it is spent on food consumed away from home. Combined, the money spent on food is 12.4 percent of the entire yearly household budget.

More recent statistics, available in the 2010 National Grocers Association-Supermarket Guru Consumer Panel Survey, reveal that for the third consecutive year, most families spend $96 or more per week on food. Further, the study finds that consumers continually strive to save money when shopping for food. When asked what consumers look for when deciding whether or not to purchase a product, 97% if consumers want to know the cost before deciding to buy. Additionally, three out of four respondents (73%) say they ‘stock up on bargain items,’ and those who ‘Look in newspapers for grocery specials’ came in at # 2, reflecting more purposeful planning of store trips.

Price is a definite factor when I shop, but it isn’t the sole driver of my purchases. I know I pay more for my food, simply because I choose organic and whole foods, as opposed to conventional and packaged foods options. As a result, I rarely am driven by coupons, which is a big driver for many. If you’re looking to make the change to more natural and organic food choices, but are wary of the price, check outThe Natural Food List for some great coupon deals. You can “Like” them on Facebook, or visit the site athttp://www.naturalfoodlist.com/ – Also, if there is a specific product you like you can visit their web site where companies will post coupons for their products. Usually you can only find coupons for these products on their site.

Convenience

The modern family is confronted with too many more attractive uses of time, and oftentimes shopping is not high on that list of priorities. The U.S. Bureau of Labor Statistics (BLS) recently released 2009 results from the American Time Use Survey (ATUS). On an average day, 85 percent of women and 67 percent of men spent some time doing household activities such as housework, cooking, lawn care, or financial and other household management. On the days that they did household activities, women spent an average of 2.6 hours on such activities, while men spent 2.0 hours doing housework.

Time spent shopping for food is certainly considered a chore, so fitting this shopping adventure into my busy ‘chore’ schedule was imperative. My original plan was to compare shopping at the place I did my shopping – Whole Foods – with alternatives, the conventional store, local market, Trader Joe’s, farmer’s market, then discounters like Sam’s club or Wal-Mart. I do have to say, that I never ventured to a big box retailer, simply because they were not convenient – too far away for me to do my regular shopping.

Variety/Quality

Price is a variable that can be easily measured, and convenience is a bit harder to measure, because every consumer defines it differently. When quality and variety are added to the mix, things get more complex, because these variables are more directly related to a person’s value system.

The variety/quality part of my equation is based on my beliefs that my food choices affect the health of my children and that of the environment. For me, that is very important. That is why I choose natural and organic options and those that are produced in a sustainable method. And, the more I read, the more I feel that my choices are a good one.

Increasingly, pesticide use in our food supply has become a public health concern, and has been linked to a range of diseases and disorders.

Similarly, growth hormones have been linked to a variety of issues. For example, hormone residues in beef have been implicated in the early onset of puberty in girls, which could put them at greater risk of developing breast and other forms of cancer.

And, I can’t deny the mounting evidence that use of antibiotics in animals. As recently reported on Huffington Post:

During a hearing House Energy and Commerce subcommittee, a representative of the United States Department of Agriculture (USDA) admitted that the use of antibiotics in farm animal feed is contributing to the growing problem of deadly antibiotic resistance in America.

During the hearings, Dr. Joshua Sharfstein, Principle Deputy Commissioner of the FDA, “was clear in his testimony that the overall weight of evidence supports the conclusion that using antibiotics for production purposes in livestock farming (as growth promoters and to prevent rather than treat illness) is not in the interest of protecting and promoting public health.”

My Observations:

Price

Thinking I would get a great deal at the conventional supermarket (Safeway), I was proven wrong.

Buying the same products that I would typically purchase at Whole Foods, including organic produce, natural meats, milk and eggs, I spent virtually the same amount of money I typically spent. The prices at local market proved to be way too high, Trader Joe’s offered some comparable alternatives, and I was surprised to find that the farmers’ market prices for organic produce were often better than I could get at Whole Foods. I did, however, have to pay attention to prices, be cognizant of everything I bought. After a few weeks of cognizant shopping, I was able make the decision as to where I would buy produce, knowing I could get a better price at one store as opposed to another.

Convenience

Convenience is important, but it doesn’t totally outweigh price or value/quality. My tolerance for finding a good deal is within a 15-minute radius. So, the big box retailers were immediately out of the game. I’ve friends who enjoy making the Costco run, 40 minutes away, but my time is so precious to me, that the potential cost savings didn’t outweigh my convenience needs. However, being conveniently located doesn’t outweigh other factors. Safeway is closer to home than Whole Foods, yet the variety/quality didn’t meet my criteria. The local market is a bit further, but my desire to support local businesses didn’t outweigh the fact that the prices were way too high for my liking, and the farmers’ market I liked to frequent, was about 15 minutes away. (There are local farmers markets here in Mill Valley, but they are much smaller and don’t offer me up as many choices as I desire.)

Variety/Quality

Organic and natural foods can be found at all the venues in my experiment, so there needed to be sufficient amount of alternatives for it to be worthwhile to shop at that store.

Meeting my criteria for food quality and variety, I found that both Trader Joe’s and the farmers’ market offered up numerous Whole Foods alternatives – enough to make them a viable shopping place. I struggled to find enough alternatives at the conventional supermarket as well as the local market – especially when price weighed into the equation.

The Results:

Today, my weekly shopping consists of a run to Whole Foods, a trip to Trader Joe’s and a visit to the farmers’ market.

• I give up a bit on the convenience scale because I am now shopping at three places instead of one, but when price is factored into the equation, I am willing to compromise a bit on convenience to save on my weekly food bill. By shopping at three places, I have been able to bring down my food bill considerably – about $50 a week. I don’t feel as if I have compromised on quality or variety, and I am more aware of alternatives.

• I have become more conscious shopper – more aware of prices, more aware of seasonality, and more equipped to compare labels when trying to find lower priced alternatives.

• The kids are excited about Farmer’s Market – they know the foods that are in season and look forward to the adventure. I’ve benefited as well. I enjoy the market, know which stands offer better prices, and I am able to plan my weekly meals according to the foods I know I will find at the market.

• Changing the way I shop took several weeks or trial and error. This experiment took me out of my comfort zone, and required me to spend a bit more time in order to make the change. In the end, the time and effort it took to find alternatives was worth it. Now, I’ve found my new shopping groove, and feel that I’ve made a good change . . . one that is now considered my new normal.

How The Stores Fared – (Five star (*) scale, with five stars being highest)

Recent Blogs on the Shopping Challenge

The Shopping Challenge

The Groundwork: Rational Behind Where I Shop and What I Buy

The Conventional Grocery Shopping Experience

The Shopping Experiment: Trader Joe’s

Disorganized Shopping

Shopping Local

New Research: Your Weight is a Reflection of Where You Shop

The post The Shopping Challenge: Experiment Complete – Becoming a More Conscious Shopper appeared first on Family Eats.

Today, my shopping is more carefully planned. Each week, I spend about 45 minutes preparing a menu for the coming week, noting items needed to make the meals. I then spend the time perusing the cupboards and refrigerator noting items that need to be purchased.  Not only does this list save me money, but it cuts down on excessive wandering around the store and trips back for forgotten items. It also cuts down on the anxiety I used to feel when it came time to prepare dinner. The way I used to tackle dinner was to make the decision of what I was to prepare at 4 p.m. and hope that I had all the ingredients on hand.

Compared to my old shopping days, I’m more efficient, much calmer, and I have a few more dollars in my pocket. I’m comfortable with where I’m at, but I’m about to shatter all of that.

Last week was one of those weeks that I had to head to Safeway to pickup a few essentials including tissue, cat food and Borax. I have successfully weaned myself from doing any food shopping here, but I got to thinking, “What would happen if I shopped Safeway as opposed to Whole Foods? If I came armed with the same list, would I have a hard time finding substitutes for those packed items I’ve become so accustomed to from Whole Foods – the 365 yogurt, or my bulk food rice; quinoa, and granola? How would I feel as I walked up to the meat counter in search of meat from animals not administered antibiotics or all natural, free range, poultry? Would I have enough organic choices in the produce department? And, would the quality of these offerings compare to what we were used to from Whole Foods?

I suppose I’ll save a few dollars, which is always a good thing, but will my family notice the difference? Aside from the different labels found on the milk, cereal and other packaged items, will my family even care? Will I care?

This coming weekend, I’m going to jump head first into the experiment. And, it won’t stop with a conventional supermarket. The following weekend, I’ll shop at the local independent supermarket, and the week after that, it will be Trader Joe’s, then Costco, and finally, the farmer’s market. I will note pricing, availability of foods we eat, convenience of shopping at these different venues — including whether I have to supplement elsewhere, and the family’s overall satisfaction with the choices.

I look at this experiment with mild excitement, and a lot of trepidation. I’ve honed my shopping experience to an art.

I’ve cut costs and still feel confident of the quality of food I purchase, and I’m just not ready to mix things up a bit. Change is hard. Change is disruptive. But at the same time, change is good. And, perhaps what I find out on our shopping adventure is that a simple change in the way and where I shop for food will be more beneficial to my family, or not.

As we talk about reconnecting with the foods we eat, reconnecting with the farmers who produce our foods, and buying locally, perhaps this experiment will provide me with a way to do that more frequently. Perhaps this experiment will tell me that it is way too expensive and too time consuming to purchase all my foods from local sources. Who knows what the experiment will reveal, but it is time we gave it a try.

Follow us weekly on our blog, and please don’t hesitate to add your comments or suggestions about what has worked, or hasn’t worked for you.

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Are you well schooled in the different cuts of meat, what they’re used for, and what their substitutes are, but still confused as to what to buy? We’re hoping this post will help you better navigate the meat aisle.

Most of my meal planning occurs in my own home. I pull out my recipe book, peruse my favorite cookbooks, and page through recent clippings from magazines and newspapers in a search for new recipes our family can enjoy.

As I head to the grocery, I’m armed with my shopping list and am dedicated to sticking to the list. Very few things will rattle my cage, but once in a while, I’m thrown for a loop. And that usually happens when I’m at the meat counter.

My shopping list, compiled from recipes chosen for the week, includes specific cuts of meat. On occasion, that cut isn’t available — or is priced way above my budget and I’m left to wonder, what can I buy as a substitute.

I generally ask the butcher, and he proves to be very helpful in finding alternatives. But that’s because where I shop, the person behind the counter is actually knowledgeable about the cuts of meat. This kind of service isn’t always available at the supermarket. If you’re lucky enough to find someone in the meat department who doesn’t avert their eyes from you, they usually aren’t armed with the knowledge to provide that level of service.

Here are a few tips and tricks provided from Bi-Rite Market in San Francisco that will help you create your shopping list. Once you make your way to the meat counter, don’t be intimidated, asking questions will be the surefire way that you’ll get what you want.

Roasts

Roasts are medium-to-large sized pieces of meat, and thus take a little more time to cook. But the cooking also tends to be pretty hands-off, and they’re an easy way to feed a lot of mouths at once.

Cuts to Use for Roasting

Prime Rib – The same muscle as the ribeye, but kept whole with bones in a multi-piece rib.

Tenderloin – The most tender muscle from a steer, with a fine velvety grain.

Chuck Roast, Top Sirloin Roast, Tri-Tip – Delicious cooked whole and then sliced.

Roasting How-to:

Sear-Roast

Starting on the stovetop gives the meat a better crust and kick-starts the cooking process. It works best for smaller roasts – very large or awkwardly shaped roasts can be difficult to brown in a skillet.

To do it:

1.  Heat your oven to 350 degrees F. Season meat well. Heat 1- tbsp. oil or fat in an oven-proof skillet over medium-high heat. When the oil is shimmering hot, add the meat and let cook undisturbed for at least 2 minutes. Then check the progress of the browning – if it sticks, it probably needs more time. When golden brown, turn and repeat until all sides are browned.

2.  Then transfer the skillet to the oven and roast, checking the temperature every 5-10 minutes, until the meat reaches the desired doneness.

Traditional Roasting (the ultimate in hands-off cooking)

To do it:

1.  Heat your oven to 350 degrees F. Season meat well and place in a roasting pan or on a rimmed baking sheet. Bake until desired doneness (timing will vary considerably depending on the size of the roast).

2.  You can also start the roast in a 425 degree F oven to encourage browning (20-30 minutes), and then reduce to 275-350 degrees F for the remainder of the cooking time. (Lower oven temperature means longer cooking times, but the payoff is more even cooking and more tender and succulent roasts.)

Stews and Braises

Stewing and braising are magical techniques, as they turn tough and less expensive cuts of meat into tender, succulent ones. The secret is plenty of time, a low cooking temperature, and a flavorful poaching liquid. Stewing and braising are essentially the same technique – with stewing, more liquid is used.

Cuts to use for Stews and Braises

Stew meat, Short Ribs and Brisket.

How to Cook:

1.  Heat 1-2 tbsp of oil in a Dutch oven over medium-high heat. Season meat and add in a single layer (work in batches, if necessary) and cook, turning, until browned all over (2-4 minutes per side).

2.  Remove the meat, pour off and discard excess fat, and add large-diced celery, carrots, and onions. Saute until the vegetables begin to take on some color. Then add a splash of wine, broth, stock, or beer and use a spoon to dislodge any brown bits from the bottom of the pan. Then add the meat, a few herbs, and enough stock, broth, or water to come about halfway up the mat. (For a stew, add enough liquid to just cover the meat).

3.  Bring the liquid to a simmer, cover, and either continue to simmer very gently, or transfer to a preheated 275-325 degree F oven. The lower temperature results in a more tender, flavorful stew. Cook until the meat is very tender when pierced with a fork – anywhere from 2-4 hours.

4.  When meat is done, you may wish to remove it from the pan and reduce the braising liquid stovetop to make a sauce. If you’ve used broth as your cooking liquid, be careful not to over-reduce or it may become too salty.

Steaks

Steak can mean a large piece of meat cut into individual portions prior to cooking, or a smaller muscle that is usually cooked whole and sliced for serving. In both instances, steaks are quick-cooking and are perfect for weeknight meals.

Cuts of Steaks

Flank, Bavette, Skirt – Most tender when cooked no further than medium-rare

Ribeye, T-bone, Porterhouse, New York – For when you’re in the mood for a classic steak. Succulent with a great chew.

Tenderloin – The most tender muscle from a steer, with a fine velvety grain.

Top Sirloin, Tri-tip – Full of flavor, and best when cooked medium-rare or medium.

How to Cook Steaks

Stovetop:

This method works well for thin cuts of met or ones that you want to keep on the rare side.

To do it:

1.  Season meat well. Heat 1-2 tbsp. oil or ft in a skillet over medium-high heat. Add the meat and let cook undisturbed for at least 2 minutes. Then check the progress of the browning – if it sticks, it probably needs more time. When golden brown, flip and cook until it reaches the desired doneness. If the meat is browning too quickly, reduce the heat and/or finish cooking in a preheated 350 degree F oven.

Broil

Broiling gives you a little color on the surface without having to tend a skillet. In broiling, the heat source is source is situated over (and fairly close to) whatever is being cooked.

To do it:

1.  If your broiler element is in the top of the oven, position a rack 4-6 inches from the element. Rub the meat with a little oil and season well, place on a baking sheet and put the pan under the broiler. When the first side is nicely colored, flip the steak and cook the other side. Be sure to keep an eye on it to avoid overcooking or burning.

Grill

Grilling gives beef a great charred, smoky flavor

To do it:

1.  Prepare a charcoal grill or heat a has grill to medium-high. When hot, clean the grate with a wire brush and wipe down with an oil-dipped paper towel. Season the steaks and then grill 2-8 minutes per side, depending on the thickness of the steaks and how well you like them done.

General Tips for Cooking Beef

• Let large cuts come to room temperature before cooking
• For best browning, pat meat dry and avoid over-crowding the pan

• Season meat well with salt and pepper just prior to cooking. Marinades and dry rubs are a great way to add flavor.
• Lubricate your cooking surface. Use a neutral oil, such as canola, vegetable, grape seed, or pure olive oil. Duck fat and lard also work well.
• An instant-read thermometer is your best friends when it comes to cooking meat. Insert it into the thickest part of the meat for the most accurate reading.
• Roasts or other cuts to be served sliced should rest, loosely tented in foil, for 10-15 minutes prior to slicing; this helps the meat stay juicy.

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