Grocery Store Grabs: 5/10/2013

10 May

Made it to the grocery store today!  This week, I shopped at Safeway, but both stores had some nice produce sales again this week.

Here is what I got at Safeway:

Grocery Store Grabs: 5/10/2013

 

1.43 lb of bananas (5 bananas) at $0.57/lb = $0.82
1.77 lb of red seedless grapes at $2.99/lb = $5.29
2 avocados at $1/ea = $2
1 cantaloupe at $2.49/ea = $2.49
2 mangoes at $1/ea = $2
2.57 lb red potatoes (AZ grown) at $0.69/lb = $1.77
4 ears of white corn at $0.25/ea = $1
2.39 lb of fuji apples (5 apples) at $1.39/lb = $3.32
1.59 lb of organic on the vine tomatoes (AZ grown) at $1.99/lb = $3.16
1 8-oz package mushrooms at $1.50/ea = $1.50
1 1-lb package mini Persian cucumbers (AZ grown) at $1.99/ea = $1.99

Total: $25.34, $25.78 after tax

The grapes were a bit of a splurge item, they were cheap, but not real cheap, but I really wanted grapes!  I did also get a 18-oz package of blackberries and a 12-oz package of raspberries that were $5 each for my younger daughter who is berry crazy right now.  They also had on sale:

  • 2-lb container of strawberries at $1.99/ea
  • Jumbo navel oranges at $0.99/lb
  • Iceberg lettuce at $1.29/ea
  • Green bell peppers at $1/ea,
  • Golden pineapple at $2.99/ea
  • Jicama at $0.99/ea
  • Green zucchini or yellow squash at $1.49/ea.

Fry’s this week has on sale:

  • Dulcinea mini seedless watermelons at $0.99/ea (great price!)
  • Fuji, gala, red, or golden delicious apples at $0.99/lb
  • Navel oranges at $0.99/lb
  • Hot house English cucumbers (AZ grown) at $0.99/ea
  • 16-oz mini peeled carrots (AZ grown) at $0.99/ea
  • Zucchini squash at $0.99/lb
  • 2 lb bag of mini sweet peppers at $3.99/ea
  • Red seedless grapes at $1.99/lb
  • Strawberries or blackberries at $2.50/ea
  • Organic strawberries at $2.99/ea
  • Organic mangoes at $1.25/ea
  • Organic Hass avocados at $1.25/ea
  • Simple Truth organic baby spinach or spring mix at $3.99/ea

Lots of good deals there too.

All these prices will be good through Tuesday, May 14.

Farmer’s Market Finds: 5/9/2013

9 May

I haven’t made it to the Farmer’s Market in a long time!  It does run year round here, but I just haven’t found the time to make it.  Today, I finally made it back and also picked up some things from a friend’s farm as well.  She is going to be at the Community Market on Saturday, but I’m not able to make it then, so I met her today.

So, I’ll start with the items from Christie, from Basicfarm7.

Food from Basicfarm7I got 1 dozen fresh eggs, onions, feta cheese, and mozzarella.  I had almost half the feta crumbled on a salad for lunch (I LOVE feta!).  I chopped up a red onion and some of the greens to add to my stuffed shells filling that we had for dinner tonight.  I also grated one bag of the mozzarella for the filling and over the top of the stuffed shells as well.  The rest of the mozzarella, another onion, and an egg will go into making a Sausage & Potato Pie.  So excited as it’s been a while since I made it.

Then, later in the day, I headed to the Farmer’s Market.  Not much, but it was nice to walk around and see what was available.

Farmer's Market Finds

 

The maple syrup is pure maple syrup brought in from New York.  It looks really good, and I can’t wait to try it out on pancakes and waffles.  Then, I also got 2 books written by Suzanne M. Malpass.  She has written four books that are true stories about animals and have happy endings. Plus, they have wonderful illustrations.  A Lab’s Tale is for us to keep, and Colorado, The Flying Horse is for my friend’s daughter who loves horses.  Suzanne was there today and signed these books for me. To find out more about Suzanne and her books, you can visit Straddlebooks.com.  She will be selling them at a festival in St. David, AZ, this weekend, and then is headed back north for the summer. You can also find her books online, but if you buy them in person, she will sign them as well, which is neat.  My older daughter read A Lab’s Tale for her nightly reading log for school, and she really enjoyed the story.

Hopefully, I will get to check out the Farmer’s Market more in the weeks to come, instead of going months in between!

 

Grocery Store Grabs: 5/7/2013

7 May

Well, unfortunately I didn’t get to the store until today, which is the end of the sale cycle.  I’m hoping to shopping done earlier in the sale next week to share so others can get in on the deals too!  I was a little distracted at the store, so I went a little crazy shopping, but my family was so happy to see all that I got.  I went over my $15-$20 goal, but I did get a variety I liked!  This trip I made to Safeway.

Grocery Store Grabs: 5/7/2013

 

2.08 lb of bananas (6 bananas) at $0.57/lb = $1.19
1.99 lb of navel oranges (3 oranges) at $0.99/lb = $1.97
3 kiwi at $0.25/ea = $0.75
3 avocados at $0.77/ea = $2.31
2 limes at $.25/ea = $0.50
1 bunch celery at $1.29/ea = $1.29
2.67 lb of cauliflower at $0.99/lb = $2.64
2 bunches of radishes at $0.44/ea = $0.88
2.09 lb sweet onions at $1/lb = $2.09
0.88 lb of broccoli crowns at $0.99/lb = $0.87
0.38 lb of rhubarb at $2.49/lb = $0.95
0.85 lb of tomatillos at $0.99/lb = $0.84
1 package of mushrooms at $1.99/ea = $1.99
2 packages of blackberries at $1.88/ea = $3.76
1 pineapple at $2.99/ea = $2.99

Total: $25.02, $25.46 after tax

Just a bit over my goal, but like I said, I am happy with the variety and looking forward to making meals with it this week.  I think I am most looking forward to making a Strawberry Rhubarb Crisp.  Yum!

Slow Cooker Chicken and Dumplings

2 May

Slow Cooker Chicken and Dumplings

 

This is something I have made for a long time.  But, my challenge tonight was to make it gluten-free for my friend’s kids that I was watching tonight.  Normally, I make the Bisquick biscuit recipe on the box and drop it in, but tonight I used a biscuit recipe using flour so I could substitute in the gluten-free all-purpose flour that I have.  With the Bisquick, the dumplings end up pretty fluffy and it’s almost more like a chicken pot pie.  This time, it turned out more like dumplings, and was pretty good!  So, now this can be made with regular flour or gluten-free flour with good results.

 

Slow Cooker Chicken and Dumplings

What you need:

2 pounds boneless, skinless chicken breast
1 bag (12 oz) mixed vegetables (I used a mix of carrots, corn, green beans, and peas)
1 cup diced onion
8 cups water
6 chicken bouillon cubes (make sure to use gluten-free, if needed)
1 teaspoon poultry seasoning
2 cups all-purpose gluten-free flour with xanthan gum or 2 cups all-purpose wheat flour, depending on your need
2 1/2 teaspoons baking powder
1/2 cup vegetable oil
1 cup milk

How to make it:

Spray slow cooker with non-stick spray. Add chicken, vegetables, onion, water, chicken bouillon, and poultry seasoning. Cook on low for 6-8 hours or high for 3-4 hours. Remove chicken, shred, and return to crock pot. If cooked on low, turn to high for 15 minutes.

Mix together flour, baking powder, oil, and milk.  Drop dough by spoonfuls into the slow cooker.  Cook on high 30 minutes more or until dumplings have cooked.

Note: For the dumplings, you can also use regular or gluten-free Bisquick to make biscuit dough according to the box, then drop by spoonfuls into the slow cooler. If you don’t need gluten-free, you can use a can of refrigerated biscuit dough. Cut each biscuit into fourths and roll into balls, then drop then into the slow cooler.

Adventures in Coconut Macaroons

1 May

I say adventures because for me it has been an adventure making these coconut macaroons!  I had gotten 2 coconuts from Bountiful Baskets, which were a lot of work to prep.  First, I poked a hole in each coconut in one of the eyes to get out the coconut water.  Once each was drained, I then tapped around it with the back of a heavy knife (not the sharp side).  Then, I used a knife to pull the meat away from the shell.  There are a few different methods to do all this, and this article, 8 Ways to Open a Coconut, explains it well with lots of pictures.

Once I got the meat of the coconut, I left the husk  on (lighter brown part) ran each one through my food processor.  I considered hand grating it, but decided the food processor would be fine.  I got it fairly fine like this:

Coconut through the food processor

Then, it sat in the refrigerator a few days until I could get to it again!  When I had time, I got out one container (each coconut yielded approximately 3 cups of grated coconut) and started on a coconut macaroon recipe that was straightforward and easy.  And, the first pan turned out like this:

Mushy coconut macaroonsGooey, stuck to the parchment paper, overly sweet coconut macaroons.  Boo!  It was too runny, probably because of the moisture content of the fresh coconut.  The other half of that batter I put in the fridge overnight.  The next morning, I put it in a small saucepan over medium-low heat, stirred constantly, for about 15 minutes.  That yielded macaroons that looked like this:

Fixed Coconut MacaroonsMuch better structure, but still too sweet, too much sugar. I still had 3 cups of coconut, so it was time for one last attempt.  This time, I started by toasting the coconut in a large skillet on the stove since I didn’t want to heat up my house too  much using the oven.

Toasting coconut on the stoveThen, I made sure to beat the egg whites well, halved the sugar, and this time got a much better result:

Finally, good Coconut Macaroons!

So, here is my final combination of ingredients and methods:

Coconut Macaroons

What you need:

3 cups fresh coconut, or 3 cups unsweetened coconut flakes
3 egg whites
1/2 cup sugar
1 teaspoon vanilla extract (make sure it is gluten-free, if needed)

How to make it:

Preheat oven to 350 F.

Toast coconut in a large skillet over medium-low heat, stirring frequently, for 15-20 minutes, or until coconut becomes slightly browned.  Remove from heat and set aside to cool.

In a medium bowl, whisk egg whites, sugar, and vanilla extract until frothy.   Stir in coconut until just moistened.

Line a baking sheet with parchment paper.  Use a small cookie scoop or a tablespoon to drop mixture into small balls onto parchment paper.  Bake in the preheated oven for 15-20 minutes, or until golden brown.

Refrigerator Dill Pickles

30 Apr

Recently, I’ve been able to get fresh dill in my Sunizona Family FarmBox.  Cucumbers have also been available through them, and on sale at the grocery store.  My husband and kids love pickles, and while I had made sweet Refrigerator Pickles before, my older daughter has decided she isn’t real fond of sweet pickles.  So, I decided to try dill pickles.  I am not a pickle fan at all, but I do really like these!

Refrigerator Dill Pickles

 

Refrigerator Dill Pickles

What you need:

2 pounds cucumbers, washed and cut in slices or quarters
1 1/2 cups white vinegar
2 cups hot water
1 tablespoon sugar
4 teaspoons salt
2 teaspoons mustard seeds
1 cup chopped fresh dill
4 garlic cloves, peeled and crushed

How to make it:

Make the brine by dissolving the sugar and salt in hot water.  Mix in white vinegar.

Divide the cucumbers, mustard seeds, fresh dill, and garlic between 2 quart size jars.  Shake or stir slightly to get the mixture evenly through the jars.

Pour brine into both jars, making sure the cucumbers are fully submerged.  Tightly cover with lids and place in refrigerator.  Allow to sit for 48 hours, and keep stored in the refrigerator.

Slow Cooker Roast with Potatoes and Carrots

28 Apr

Slow Cooker Roast with Potatoes and Carrots

 

I know this picture doesn’t make it look very appetizing, but it really turned out very good!  The roast was a chuck roast that I had purchased from Starbar Farm & Ranch.  When I used to make this, I would use a packet of onion soup, but since I didn’t have any on hand, I found a blend of spices online that was similar and without all the extra stuff too.  After the meat was cooked, I shredded it and mixed it in with the potatoes and carrots, making it like a beef stew.

 

Slow Cooker Roast with Potatoes and Carrots

What you need:

4-5 lb beef roast
2.5 lb potatoes, cut into 1 inch pieces (I left the skins on)
8 oz peeled baby carrots
1 onion, cut into wedges
4 teaspoons beef bouillon granules
3 tablespoons dried minced onion
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and pepper
1 1/2 cups water

How to make it:

Place roast in slow cooker.  Place potatoes, carrots, and onions around the roast.

In a small bowl, combine beef bouillon, minced onion, onion powder, garlic powder, salt and pepper.  Sprinkle over roast and vegetables.

Pour the water over the vegetables that are around the roast.

Cook on low for 8-10 hours, or until meat can be pulled apart easily with a fork.

Grocery Store Grabs: 4/28/2013

28 Apr

Like the title?  I was trying to keep with my other titles like Basket Breakdown, Farmer’s Market Finds and FarmBox Fresh since I’m hoping to keep this up for at least a few weeks, maybe months.  We’ll see.  I haven’t gotten as much written lately as I would like, but life is busy and so it goes.

Anyway, I am way behind on the grocery sale cycle this week and finally got to at least Fry’s to get my weekly produce.  I took both my girls, which is breaking the number 1 rule of bargain shopping – never take the family.  Why?  My kids think the produce section is like a candy store, and want everything.  And, I have a hard time saying no to fresh produce!  But, with the goal of $15-$20, we didn’t go over too badly.  We did get a great variety of produce, though!

Grocery Store Grabs: 4/28/20131 head of Romaine lettuce at $0.99/ea = $0.99
1 bunch celery at $1.29/ea = $1.29
1 bunch organic carrots at $1.49/ea = $1.49
1.20 lb broccoli at $0.99/lb = $1.19
2.23 lb cauliflower at $1.29/lb = $2.88
2 artichokes at $1/ea = $2
1 cucumber (AZ grown, EuroFresh Farms) at $0.99/ea = $0.99
1 bunch radishes at $0.59/ea = $0.59
1.16 lb of Roma tomatoes (6 tomatoes) at $0.99/lb = $1.15
2.07 lb red seedless grapes at $2.49/lb = $5.15
1 personal seedless watermelon at $1.25/ea = $1.25
1 cantaloupe at $1.99/ea = $1.99
2.53 lb of bananas (8 bananas) at $0.57/lb = $1.44
2.03 lb red delicious apples (6 apples) at $0.99/lb = $2.01
2.15 lb navel oranges (4 oranges) at $0.99/lb = $2.13

Total: $26.54, $27 after tax

The grapes and cauliflower are what made us go over.  However, my older daughter was upset that I was hesitant, so I bought them anyway.  Without those 2 items, I would have been at $18.51, $18.83 after tax.  I also picked up some more shredded and sliced cheese at $1.88 and $1.99 per package, respectively.

Other produce sales from the Fry’s ad include, 1 lb baby carrots at $0.99/ea, iceberg, red or green leaf lettuce at $0.99/ea, asparagus at $2.99/lb, 1 lb strawberries, 8 oz blackberries, or 8 oz blueberries at $2.50/ea, 1 lb organic strawberries at $2.99/ea, and organic 5-9 oz salad blends at $2.99/ea.  I haven’t been to Safeway, but from their ad, they have 1 lb strawberries at $0.99/ea, red delicious or Gala apples at $0.99/lb, sweet white corn at $0.50/ea, red or black seedless grapes at $2.99/lb, red, orange, or yellow peppers at $1.25/ea, red or ataulfo mangoes at $1/ea, red or russet potatoes at $0.99/lb, Hass avocados at $1/ea, red seedless watermelon, locally grown 1 lb bag of baby-cut carrots at $1.50/ea, locally grown tomatoes on the vine at $1.99/lb, and locally grown 1 lb bag mini Persian cucumbers at $1.99/ea.  I may have to make a stop at Safeway to pick up a few of the produce deals there.

Navigating the Produce Section

17 Apr

I have been stretching our grocery budget for a few years now. First thing to know for southeast AZ is that grocery store prices are very competitive. There are a lot of sales and the prices on some things are pretty reasonable, including produce.  Second thing to know is that the sale cycle typically runs Wednesday through Tuesday.  Finally, make sure to you have a store shopping card to get the sale prices.

Here, we have a handful of places to find produce, the commissary on Ft. Huachuca, Walmart, Target, Food City, Fry’s, and Safeway.  I’ve found quality-wise, my favorites are Fry’s and Safeway for produce.  Plus, they have a wide selection, especially at Fry’s.  Food City, Fry’s, and Safeway put out an ad weekly in the newspaper to tell you some of the sales, then in store there are usually some unadvertised sales as well.

Now that I’m busy with other things on Saturday and not participating in Bountiful Baskets as often, I’ve started building my own basket in the produce section at the grocery store to get my produce for the week.  My goal was to stay between $15-$20, and get a variety of both fruits and vegetables.  Last week was my first try at it, and I chose Safeway.  Here is how I did:

Safeway trip 4/12/2013

2.26 lbs of bananas (6 bananas) at $0.57/lb = $1.29
1.93 lb navel oranges (3 oranges) at $0.99/lb = $1.91
3 avocados at $1/ea = $3
2 mangoes at $1/ea = $2
2 cucumbers at $0.79/ea = $1.58
1.72 lb fuji apples (4 apples) at $1.39/lb = $2.39
0.78 lb broccoli crowns at $0.99/lb = $0.77
1 package whole mushrooms at $1.99/ea = $1.99
5 lbs russet potatoes at $2.49/ea = $2.49
4 lbs strawberries at $0.99/ea = $3.96
2 lbs baby carrots (from an AZ farm) at $1.99/ea = $1.99

Total: $23.37, $23.78 after tax

Not bad for my first try.  If you take out the extra 3 lbs of strawberries, I’m just above $20 ($20.40 to be exact).  Since the strawberries were cheap, I stocked up to put in the freezer for smoothies over the summer.  The avocados have already been made into guacamole, the carrots and broccoli are for my daughter’s lunches.  The cucumbers I will make into dill pickles, and the  mushrooms and potatoes, possibly some baby carrots too, will go with a roast in the slow cooker.  The oranges will get juiced with some grapefruit and minneolas I already have, the apples will be snacks, and the mangoes and strawberries will be blended into smoothies.

That was all from last week’s ad, so now that it is Wednesday, there is a new ad.  Today, a friend and I went to Fry’s and Safeway to see what we could put together with this week’s sales.

Let’s start at Fry’s.

Fry's trip 4/17/20131.32 lb broccoli at $0.99/lb = $1.31
1 green leaf lettuce at $.99/ea = $0.99
1 celery at $1.29/ea = $1.29
1.21 lb Roma tomatoes (6 tomatoes) at $0.99/ea = $1.20
0.96 lb jicama at $1.49/lb = $1.43
1 seedless watermelon at $2.99/ea = $2.99
1 lb baby carrots (from an AZ farm) at $0.99/ea = $0.99
1.68 lb navel oranges (3 oranges) at $0.99/lb = $1.66
2.13 lb gala apples (6 apples) at $0.99/lb = $2.11
2.02 lb bananas (5 bananas) at $.57/lb = $1.15
1 80z container blackberries at $1.50/ea = $1.50
1 1 lb container strawberries at $1.50/ea = $1.50

Total: $18.12, $18.43 after sales tax

I did better this round, and I think I got a nice variety of produce.  I also picked up more strawberries, because this week they have a 4 lb container of strawberries for $3.49 (limit of 2).  That’s less than $1/lb, which is a great stock up price!  Frozen strawberries aren’t quite the same as fresh, but they still make great smoothies and frozen lemon or lime-ade for summer.  There are also other varieties of apples (fuji, red or golden delicious) for $0.99/lb, as well as other varieties of lettuce for $0.99/each (iceberg, Romaine, or red leaf).  Zucchini and yellow squash is also $0.99/lb, but I’m already stocked well on that from Market on the Move (a new event in the area I have on the list to write about).

Next, we headed to Safeway to check out the deals there.  This one was a little tougher, the sales weren’t as good as Fry’s, but we still came out pretty well.

Safeway trip 4/17/20131.93 lb bananas (6 bananas) at $0.57/lb = $1.10
1.67 lb navel oranges (2 oranges) at $0.77/lb = $1.29
2 avocados at $1/ea = $2
2 cantaloupes at $1.50/ea = $3
1 lb asparagus at $0.99/lb = $0.99
1.84 lb fuji apples at $1.39/lb = $2.56
1 pineapple at $2.99/ea = $2.99
0.95 lb broccoli crowns at $0.99/lb = $0.94
1.11 lb sweet potatoes (2 sweet potatoes) at $0.99/lb = $1.10
2 lb bag carrots (from an AZ farm) at $1.29/ea = $1.29
(Celery was accidentally in the picture, forgot to move it after the Fry’s trip picture!)

Total: $17.26, $17.56 after tax

Other items on sale include mangoes for $1/ea, 1 lb strawberries for $2.99, red seedless grapes for $2.99/ea, artichokes for $2.49/ea, grape tomatoes for $2/ea, red or green bell peppers for $0.99/ea, russet potatoes for $0.99/lb, organic red delicious or fuji apples for $1.49/lb, organic tomatoes on the vine for $2.69/lb, and organic mini watermelon for $4.69/ea.  So, there are a few things you could swap out and still get the same total at the end.

So, today, I stayed in the original goal of $15-$20, and I was able to make it a part of my weekly trip to the store to get my other basics, milk ($1.79 a gallon at both Fry’s and Safeway), eggs ($1.50/dozen at Fry’s) and cheese ($1.99 for sliced, $1.88 for shredded and blocks).  Fry’s also has a Mega Sale right now where select items you get $5 off each set of 5 items you buy, mix and match on the deals.  If you choose to shop at Safeway, they also have a deal today though Sunday that you get $10 reward coupon when you spend $75 or more in a single transaction.  Make sure to sign up for just for U at Safeway to get coupons loaded onto your card for more savings.

Spanish Rice

5 Apr

This has been on the to-do list for WAY too long.   I used to just buy a packet, add water, cook, and be done.  But, since I have been cutting back on as packaged foods as possible, I wanted to give this a try tonight since I had all the ingredients on hand.  It actually wasn’t too bad time-wise, just a little extra prep work.  And, it turned out really good, my husband was really impressed and he’s been hard to please lately!

Spanish RiceSpanish Rice

What you need:

2 tablespoons olive oil
1 cup long grain rice*
1 small onion, diced
2 cloves garlic, minced
2 cups chicken broth*
1 pound tomatoes, diced in food processor
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon oregano
1/2 teaspoon salt
*Note: Check the liquid to rice ratio recommended on the package of rice you are using and adjust rice and chicken broth quantity as needed

How to make it:

Heat olive oil in a large skillet over medium heat.  Pour rice into skillet to brown.  Stir in the onion and garlic, stirring continuously, until onions become translucent.

Meanwhile, add chicken broth, tomatoes, and all seasonings  to a medium saucepan.  Bring to a simmer.

Stir rice mixture into the liquid.  Bring to a boil, then reduce heat to low and cover.

Simmer while covered for 20-25 minutes, or until rice is fully cooked.