According to my checking account my food spending is way out of control. I guess I never really realized just how much I was spending per week, let alone per month, on our family eating. Now, we do not go out to eat very often, and the most extravagant place we go is to OCO Time for sushi every few weeks, so that is pretty in control. It is my grocery budget (well never really had a "budget", that word is evil to me). How is it that I am spending over $300 a week on food for a family of four? Some of it is that about 95% of our food is Organic, which is important to me, and the rest of it is that I go to the grocery store every couple of days to shop. For every trip to the store I am more likely to impulse buy some item I see and that can really make the total jump.
So I have decided to budget out for my groceries. <sigh> I really, really hate being limited to a budget. It is kind of like a diet to me. You know when you decide to go on a diet you suddenly want to eat things you have never even thought on before. That is like me right now, I want to cook things I never cared for before just because I know I am restricted. Also, this means way more planning in my menus and only shopping once a week (this will be what kills me).
I am going back to my broke days for menu inspiration. Pasta (only once a week though), eggs, tuna, beans, grains and veggies. A great site for ideas is Just Bento. This site is so awesome and always sooooo yummy. Maki has great ideas for simple and quick foods, even those that are able to be frozen so they are ready when you have forgotten to plan ahead (my usual M.O.). Last night I tried the Tuna-tofu burgers, carrot rice #2, and the spring greens Namul (made with swiss chard). All of it tasted so good, only a few changes I would make.
The carrot rice was perfect the way it was, I would just not grate the onion on the microplane (took too long) and would just use a regular grater. The namul was so good with the sesame oil but I would way cut down on the salt that you mix with the oil. Maybe only use like 3/4 tsp and then taste the greens and add more if needed. The tuna burgers I wanted to work out so much. Canned tuna is a staple that I love to have around at all times and new ways I can use it are always appreciated. Now, I want to say that I do not think it was the recipes fault for not turning out well, I think it was mine. I did not get the extra firm tofu it called for because I already had some firm silken tofu at home. That is the mistake. The silken tofu is just way too soft and creamy even in a firm block to really help hold this together. Next time I make this recipe I will use an egg or two as binder instead and maybe roll them in some panko crumbs before pan frying. Will loose some of the bulk the tofu gave but I don't always have that on hand so it will be no biggie. I will say that even though they were not as firm as I would have like they were tasty none the less.
Tonight for dinner is my all time favorite Quiche, lovely spring greens salad, yummy fresh baked bread (no Knead bread) and a scrumptious strawberry galette made with some local strawberries and fresh whipped cream. My only splurge $$ wise is the galette since cream and butter are a little pricey but one always needs some cream and butter in ones life otherwise what is living for!
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