I read this article about enchiladas and cranberry salsa and thought I'd share it here. http://tiny.cc/enchiladas.
A Happy Thanksgiving to all!
Wednesday, November 26, 2008
Saturday, November 22, 2008
BelGioioso Cheese coupons
When I saw that BelGioioso cheese was on sale at Rainbow Foods, I wanted to print a manufacturer's coupon so I could buy the cheese. I visited www.belgioioso.com, but found no coupon there. What I did find was an e-mail address if I wanted more information. I sent the company a note asking if they had online coupons and figured I'd never hear back from them.
To my delight, a Jennifer Barbeau, the company's marketing assistant, sent me an e-mail that same day apologizing for the lack of online coupons. She offered to mail me some coupons and I replied back with my address.
The coupons arrived in the mail today, less than a week after our e-mail exchange, accompanied by a recipe book and letter from Jennifer.
"Thank you for your e-mail expressing your interest in receiving BelGioioso product coupons," the note read.
I wish some of the other companies out there would take cue from the folks at BelGioioso Cheese.
I guess the lesson learned here is it never hurts to ask.
If you would like to receive coupons send a note to info@belgioioso.com.
(I am keeping this entry short because I have to run to Rainbow, the sale ends tomorrow!)
To my delight, a Jennifer Barbeau, the company's marketing assistant, sent me an e-mail that same day apologizing for the lack of online coupons. She offered to mail me some coupons and I replied back with my address.
The coupons arrived in the mail today, less than a week after our e-mail exchange, accompanied by a recipe book and letter from Jennifer.
"Thank you for your e-mail expressing your interest in receiving BelGioioso product coupons," the note read.
I wish some of the other companies out there would take cue from the folks at BelGioioso Cheese.
I guess the lesson learned here is it never hurts to ask.
If you would like to receive coupons send a note to info@belgioioso.com.
(I am keeping this entry short because I have to run to Rainbow, the sale ends tomorrow!)
Friday, November 21, 2008
My two cents on Thanksgiving
Thanksgiving is special for my family.
Exactly 21 years ago, a plane carrying my parents, my brother and me touched down in New York. It was en route from Italy, where it had picked up immigrant passengers eagerly awaiting to begin their new lives in America.
My family came to America from the former Soviet Union. We were among the first wave of people to leave the country in 1986 after the government promised to be more lenient toward immigration.
Every year we gather around the dinner table to eat turkey, mashed potatoes, caviar, herring and lox.
What, you don’t eat caviar, herring and lox during Thanksgiving?
Well, let me assure you it was not until I started dating Dave, who is now my husband, that I realized our Thanksgiving was a bit unusual.
Russians consider sweet potatoes, pumpkin pie and stuffing strange foods. (It is an acquired taste, they say) My mother only started making gravy after endless begging from my American-born brother.
Then there’s the turkey.
I distinctly remember the interesting expression on my future husband’s face the first time he joined us for Thanksgiving dinner.
What does your mother use to marinade the turkey, he asked.
Ketchup and mayonnaise, I replied.
And that was before my mother began hacking away at the turkey, to use my husband’s term.
See, at our house the turkey isn’t carried out on a special tray for the man of the house to carve.
My mother takes her favorite kitchen knife and hacks at the legs, wings and breasts, contouring them into unrecognizable pieces of meat. This happens while my relatives push their plates toward her for pieces of the turkey.
One year, even that didn’t happen.
My mother decided to cook the turkey in an oven bag. She must have overcooked it because when she slit the bag open the turkey collapsed.
This is a snippet of a conversation I had with her that year.
“Mom, can I have a wing please?” I asked.
She pointed to the turkey, which she left in the kitchen, and replied: “If you can find it it’s yours.” I tried to navigate a fork in the soupy mess, but abandoned the plan and opted to eat a drumstick that year.
It’s no better at friends’ houses.
Two years ago my parents’ friends invited us to their home for Thanksgiving.
The hostess, with the help of a female guest, carried the turkey to the dining room and announced: Everyone, look at how nice the turkey is. Now I am going to take it to the kitchen and carve it.
No presentation and no special carving skills required. I heard the buzzing of an electric knife for a few minutes and then magically a plate of meat, which looked nothing like the neat pieces of turkey servings shown in Thanksgiving photos, appeared at the table.
As my husband says, Thanksgiving with the Russian mishpuha (crew) is wild for a WASP from New England.
For the above mentioned reasons I don’t consider myself an expert on Thanksgiving cooking, etiquette and traditions.
At the same time, I can’t resist the urge to offer some advice on making this year’s event successful. After all, I usually contribute cranberry sauce ( http://tiny.cc/cranberrysauce ) to my family's feast. So maybe that qualifies me as someone who's mildly knowledgeable about the holiday.
Parties can be very stressful at a time when food is expensive and people are trying not to spend unnecessarily. And if there's one thing Russians know a thing or two about, it's the art of saving money.
Here is a compilation of tips I use to make my holiday festivities fun and thrifty.
1. Vary the appetizers. If you’ve been serving pigs in a blanket, shrimp cocktail and mini-quiche for years perhaps it is time to change the offerings. Make apricot chutney on toast, hummus, various olives and cheese and crackers for guests. These are often less expensive, but do require more work because you’ll need to make everything from scratch.
2. Divide the work. This year my mother is hosting Thanksgiving but she has asked close guests to bring dishes to share. One of her friends offered to bring khatchapuri, a Georgian cheese-bread. Last year when I hosted Thanksgiving I wasn’t shy in asking my friend to bring dessert. We feasted on a homemade apple pie with vanilla ice cream.
3. If you have 20 guests coming, cook for 20 people not 40. This is a mistake many hosts fall prey to. I admit I often break this rule. Don’t worry that your guests will leave hungry, they won’t! Buy the right size turkey and go easy on the sides.
4. Incorporate a dish you love to cook into your meal. My mother loves to make matzo ball soup. Even though that is not a traditional Thanksgiving dish the guests always eat it and compliment her. When I hosted Thanksgiving I made a crab meat salad. My husband teased me because it wasn’t a traditional salad, but I had the last laugh because the guests loved it. Click here (http://tiny.cc/crabsalad ) for the recipe.
5. Don’t be afraid to start a new tradition at your house. If your parents always make cheddar mashed potatoes but you don’t like cheese, then make garlic mashed potatoes. Since you are gracious enough to invite everyone into your home you should feel free to vary the menu to your preference.
6. Utilize the leftovers. Freeze that turkey carcass. Make a turkey and raisin salad and bake leftover bread into croutons. I’ll post plenty of leftover ideas on Momentous Occasions by Natasha.
7. Don’t forget to buy turkey after Thanksgiving. That’s right. Usually grocery stores take leftover turkeys, cut them and sell them in smaller portions. Since there’s usually a plethora of extra turkey they mark down prices too. You can buy thighs, wings, drumsticks or turkey breast and freeze it for a time when your family starts to crave turkey again.
Exactly 21 years ago, a plane carrying my parents, my brother and me touched down in New York. It was en route from Italy, where it had picked up immigrant passengers eagerly awaiting to begin their new lives in America.
My family came to America from the former Soviet Union. We were among the first wave of people to leave the country in 1986 after the government promised to be more lenient toward immigration.
Every year we gather around the dinner table to eat turkey, mashed potatoes, caviar, herring and lox.
What, you don’t eat caviar, herring and lox during Thanksgiving?
Well, let me assure you it was not until I started dating Dave, who is now my husband, that I realized our Thanksgiving was a bit unusual.
Russians consider sweet potatoes, pumpkin pie and stuffing strange foods. (It is an acquired taste, they say) My mother only started making gravy after endless begging from my American-born brother.
Then there’s the turkey.
I distinctly remember the interesting expression on my future husband’s face the first time he joined us for Thanksgiving dinner.
What does your mother use to marinade the turkey, he asked.
Ketchup and mayonnaise, I replied.
And that was before my mother began hacking away at the turkey, to use my husband’s term.
See, at our house the turkey isn’t carried out on a special tray for the man of the house to carve.
My mother takes her favorite kitchen knife and hacks at the legs, wings and breasts, contouring them into unrecognizable pieces of meat. This happens while my relatives push their plates toward her for pieces of the turkey.
One year, even that didn’t happen.
My mother decided to cook the turkey in an oven bag. She must have overcooked it because when she slit the bag open the turkey collapsed.
This is a snippet of a conversation I had with her that year.
“Mom, can I have a wing please?” I asked.
She pointed to the turkey, which she left in the kitchen, and replied: “If you can find it it’s yours.” I tried to navigate a fork in the soupy mess, but abandoned the plan and opted to eat a drumstick that year.
It’s no better at friends’ houses.
Two years ago my parents’ friends invited us to their home for Thanksgiving.
The hostess, with the help of a female guest, carried the turkey to the dining room and announced: Everyone, look at how nice the turkey is. Now I am going to take it to the kitchen and carve it.
No presentation and no special carving skills required. I heard the buzzing of an electric knife for a few minutes and then magically a plate of meat, which looked nothing like the neat pieces of turkey servings shown in Thanksgiving photos, appeared at the table.
As my husband says, Thanksgiving with the Russian mishpuha (crew) is wild for a WASP from New England.
For the above mentioned reasons I don’t consider myself an expert on Thanksgiving cooking, etiquette and traditions.
At the same time, I can’t resist the urge to offer some advice on making this year’s event successful. After all, I usually contribute cranberry sauce ( http://tiny.cc/cranberrysauce ) to my family's feast. So maybe that qualifies me as someone who's mildly knowledgeable about the holiday.
Parties can be very stressful at a time when food is expensive and people are trying not to spend unnecessarily. And if there's one thing Russians know a thing or two about, it's the art of saving money.
Here is a compilation of tips I use to make my holiday festivities fun and thrifty.
1. Vary the appetizers. If you’ve been serving pigs in a blanket, shrimp cocktail and mini-quiche for years perhaps it is time to change the offerings. Make apricot chutney on toast, hummus, various olives and cheese and crackers for guests. These are often less expensive, but do require more work because you’ll need to make everything from scratch.
2. Divide the work. This year my mother is hosting Thanksgiving but she has asked close guests to bring dishes to share. One of her friends offered to bring khatchapuri, a Georgian cheese-bread. Last year when I hosted Thanksgiving I wasn’t shy in asking my friend to bring dessert. We feasted on a homemade apple pie with vanilla ice cream.
3. If you have 20 guests coming, cook for 20 people not 40. This is a mistake many hosts fall prey to. I admit I often break this rule. Don’t worry that your guests will leave hungry, they won’t! Buy the right size turkey and go easy on the sides.
4. Incorporate a dish you love to cook into your meal. My mother loves to make matzo ball soup. Even though that is not a traditional Thanksgiving dish the guests always eat it and compliment her. When I hosted Thanksgiving I made a crab meat salad. My husband teased me because it wasn’t a traditional salad, but I had the last laugh because the guests loved it. Click here (http://tiny.cc/crabsalad ) for the recipe.
5. Don’t be afraid to start a new tradition at your house. If your parents always make cheddar mashed potatoes but you don’t like cheese, then make garlic mashed potatoes. Since you are gracious enough to invite everyone into your home you should feel free to vary the menu to your preference.
6. Utilize the leftovers. Freeze that turkey carcass. Make a turkey and raisin salad and bake leftover bread into croutons. I’ll post plenty of leftover ideas on Momentous Occasions by Natasha.
7. Don’t forget to buy turkey after Thanksgiving. That’s right. Usually grocery stores take leftover turkeys, cut them and sell them in smaller portions. Since there’s usually a plethora of extra turkey they mark down prices too. You can buy thighs, wings, drumsticks or turkey breast and freeze it for a time when your family starts to crave turkey again.
Thursday, November 20, 2008
Galician Octopus
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The octopus is considered a part of everyday cuisine in Europe and the Mediterranean. In America, unfortunately, it hasn't quite caught on.
Last night I cooked baby octopus. I used a recipe for Pulpo a la Gallega, Galician Style Octopus, from a Spanish cookbook called "Spanish Home Cooking" by Miriam Kelen.
The octopus turned out soft and tender, but it also had a very strong fishy taste. I'd suggest serving this as an appetizer instead of the main course because of its strong flavor. You can see the full recipe on Momentous Occasions by Natasha.
Tuesday, November 18, 2008
Savory Squid
Ever sin
ce my husband and I returned from our vacation to Andorra I've tried to recreate some of the decadent meals we enjoyed there.
Andorra is a tiny country of 67,000 residents located between Spain and France. It sits in the Pyrenees, which makes for splendid views of mountains from even the budget-friendly hotel rooms.
The country's residents speak Catalan, which is native to the northeast region of Spain. But its food is a medley of French, Spanish and Russian cuisine.
A typical restaurant offers Spanish-style spinach with raisins and pine nuts, foie gras and Russian potato salad on the same menu.
We only spent three days in the country but managed to find a "favorite restaurant" called Papanico, located in the heart of Andorra La Vella, the country's capital.
Delicacies such as rabbit stew, snails in tomato broth and garlic squid is considered typical fare at this place.
I can still recall the smell of garlic and grilled seafood that penetrated our nostrils when our waiter brought us food.
That's why, armed with three Spanish cooking books, I set out to make grilled squid for dinner last night. I can't afford to go to Andorra anytime soon, but I can spend $3.99 on squid without worries.
The meal, in my husband's words, proved that I've "taken my culinary skills to a new level."
(in other words the food was good)
If you like grilled calamari, you'll love this meal. It costs around $5, cooks in minutes and is versatile. Best of all, there's little prep work.
Just click on Momentous Occasions by Natasha to see the recipe.
ce my husband and I returned from our vacation to Andorra I've tried to recreate some of the decadent meals we enjoyed there.Andorra is a tiny country of 67,000 residents located between Spain and France. It sits in the Pyrenees, which makes for splendid views of mountains from even the budget-friendly hotel rooms.
The country's residents speak Catalan, which is native to the northeast region of Spain. But its food is a medley of French, Spanish and Russian cuisine.
A typical restaurant offers Spanish-style spinach with raisins and pine nuts, foie gras and Russian potato salad on the same menu.
We only spent three days in the country but managed to find a "favorite restaurant" called Papanico, located in the heart of Andorra La Vella, the country's capital.
Delicacies such as rabbit stew, snails in tomato broth and garlic squid is considered typical fare at this place.
I can still recall the smell of garlic and grilled seafood that penetrated our nostrils when our waiter brought us food.
That's why, armed with three Spanish cooking books, I set out to make grilled squid for dinner last night. I can't afford to go to Andorra anytime soon, but I can spend $3.99 on squid without worries.
The meal, in my husband's words, proved that I've "taken my culinary skills to a new level."
(in other words the food was good)
If you like grilled calamari, you'll love this meal. It costs around $5, cooks in minutes and is versatile. Best of all, there's little prep work.
Just click on Momentous Occasions by Natasha to see the recipe.
Monday, November 17, 2008
This week's sales
Coupons 11/15/08
CUB
Cub has a buy one get one free sale on Arctic Shores Incredible! Cooked shrimp.
Gold’n Plump Fresh whole roaster is $2.29/lb
The mailer has a $5 off Jennie-O Oven Ready Turkey or Turkey Breast
Jennie-O Turkey Fresh young turkeys are $1.39/lb
Del Monte canned vegetables are 48 cents
Brownberry Stuffing is 2/$3, a better deal than Rainbow’s 2/$4
Gold n Plump Rotisserie chicken is $6.69, use a coupon here for $1.50 off http://www.goldnplump.com/coupon.cfm?page=Grill&cid=1234 (you can print it off your computer and you have a $5.19 dinner!)
Philadelphia Cream Cheese is 4/$5
Bird Eye Steamfresh vegetables are 10/$10 and you can print a $1 off coupon here http://www.birdseyefoods.com/promotions/
ALDI
Butterball whole turkey, 99-cents per pound. Check out these Butterball coupons here http://www.butterball.com/promotions
Happy Harvest Extra fine Green Beans, $1.59 for a 16 oz bag
Broccoli crowns, 99 cents
Cranberries, 99-cents a bag
Sweet potatoes 99 cents for a 3lb bag
Celery 69 cents a bunch
Brown Gravy Mix is 33 cents
Smoked Salmon is $3.89 each bag
RAINBOW
Jennie-O frozen hen or turkeys is 58 cents a pound. You can sign up on their web site to get coupons via e-mail. Just go to http://www.jennieo.com/about/newsletter/default.aspx
Brownberry stuffing is 2/$4
Yoplait Original or Thick & Creamy Yogurt is 10/$5. You can also check www.yoplait.com for coupons. Right now there isn’t one, unfortunately.
Starkist Chunk Light Tuna is 99 cents
Belgioioso Cheese wedges are $2.99
Kraft Deluxe Macaroni & Cheese or Velveeta & Shells dinner is $1.79
Tombstone Pizza is 3/$12
All Roundy’s shrimp is 15% off
Cucumbers are 59-cents
On the vine tomatoes are $1.99/lb
Red seedless grapes are $1.79/lb
Roundy’s premium orange juice is $2.79
Roundy’s heavy whipping cream is 89 cents
CUB
Cub has a buy one get one free sale on Arctic Shores Incredible! Cooked shrimp.
Gold’n Plump Fresh whole roaster is $2.29/lb
The mailer has a $5 off Jennie-O Oven Ready Turkey or Turkey Breast
Jennie-O Turkey Fresh young turkeys are $1.39/lb
Del Monte canned vegetables are 48 cents
Brownberry Stuffing is 2/$3, a better deal than Rainbow’s 2/$4
Gold n Plump Rotisserie chicken is $6.69, use a coupon here for $1.50 off http://www.goldnplump.com/coupon.cfm?page=Grill&cid=1234 (you can print it off your computer and you have a $5.19 dinner!)
Philadelphia Cream Cheese is 4/$5
Bird Eye Steamfresh vegetables are 10/$10 and you can print a $1 off coupon here http://www.birdseyefoods.com/promotions/
ALDI
Butterball whole turkey, 99-cents per pound. Check out these Butterball coupons here http://www.butterball.com/promotions
Happy Harvest Extra fine Green Beans, $1.59 for a 16 oz bag
Broccoli crowns, 99 cents
Cranberries, 99-cents a bag
Sweet potatoes 99 cents for a 3lb bag
Celery 69 cents a bunch
Brown Gravy Mix is 33 cents
Smoked Salmon is $3.89 each bag
RAINBOW
Jennie-O frozen hen or turkeys is 58 cents a pound. You can sign up on their web site to get coupons via e-mail. Just go to http://www.jennieo.com/about/newsletter/default.aspx
Brownberry stuffing is 2/$4
Yoplait Original or Thick & Creamy Yogurt is 10/$5. You can also check www.yoplait.com for coupons. Right now there isn’t one, unfortunately.
Starkist Chunk Light Tuna is 99 cents
Belgioioso Cheese wedges are $2.99
Kraft Deluxe Macaroni & Cheese or Velveeta & Shells dinner is $1.79
Tombstone Pizza is 3/$12
All Roundy’s shrimp is 15% off
Cucumbers are 59-cents
On the vine tomatoes are $1.99/lb
Red seedless grapes are $1.79/lb
Roundy’s premium orange juice is $2.79
Roundy’s heavy whipping cream is 89 cents
Sunday, November 16, 2008
Easy Party Appetizers
My friend hosted “Craft Night” last night. Five of us gathered around a dining room table in St. Paul to scrapbook drink wine and make dog clothes.
I chose to make appetizers for my craft. I cooked chicken satay and spring rolls.
I spent $16 for the ingredients that served five people. It could have fed more because we had leftover spring rolls. I also didn’t use all the shrimp and pork and plan to use those for dinner tonight.
The girls raved about the food, so I am posting the recipes on Momentous Occasions by Natasha. Happy entertaining.
I chose to make appetizers for my craft. I cooked chicken satay and spring rolls.
I spent $16 for the ingredients that served five people. It could have fed more because we had leftover spring rolls. I also didn’t use all the shrimp and pork and plan to use those for dinner tonight.
The girls raved about the food, so I am posting the recipes on Momentous Occasions by Natasha. Happy entertaining.
Friday, November 14, 2008
Grilled cheese from Town Talk, Nick and Eddie and Key's Cafe
As winter approaches I started to think about my all-time favorite comfort food: grilled cheese. There are plenty of excellent restaurants in town that serve this sandwich and I wanted their recipes so I could share them here.
I asked the chefs at Town Talk Diner, Nick and Eddie and Keys Cafe to share their grilled cheese secrets. Thankfully they did and you can find the recipes at Momentous Occasions by Natasha.
I asked the chefs at Town Talk Diner, Nick and Eddie and Keys Cafe to share their grilled cheese secrets. Thankfully they did and you can find the recipes at Momentous Occasions by Natasha.
Thursday, November 13, 2008
Use for leftover garlicky red sauce
After I made the garlicky red sauce a few nights ago ( http://tiny.cc/baEqK) I ended up with leftovers. I found a great way to use the sauce: put it on chicken. I baked chicken and during the last 12 minutes of cooking I brushed the sauce on one side of the bird and cooked for 6 minutes. I then flipped the pieces of chicken and placed the sauce on the other side and cooked for another 6 minutes.
It tasted wonderful.
It tasted wonderful.
Tuesday, November 11, 2008
D-eel-icious eel and pasta with garlic sauce
For the last two weeks I kept eel in the freezer, waiting for a good time to thaw it and cook a Spanish dish from Catalunya called Anguilas con Ajo y Pimiento. This translates into eel with garlic and peppers.
So yes, I cleaned an eel, which is similar to gutting a fish. The big difference is the eel has no rib cage. Once the stomach and intestine are removed I used a paring knife to cut around the bone, more on that in the recipe. My biggest piece of advice on this dish: find a place that sells cleaned eel. If you find it let me know!
So yes, I cleaned an eel, which is similar to gutting a fish. The big difference is the eel has no rib cage. Once the stomach and intestine are removed I used a paring knife to cut around the bone, more on that in the recipe. My biggest piece of advice on this dish: find a place that sells cleaned eel. If you find it let me know!
The meal was inexpensive since one eel costs $3.29 at the local Asian market. The red peppers were $1.99/lb at the same store. The sauce required no additional expense because I had all the ingredients, but I would estimate the cost of the spices at $1.
Overall, the meal cost around $6 for the eel, pasta, spices and sauce ingredients. Not bad, especially since the leftovers allowed me to pack my husband a lunch and have enough left over for myself.
I made a side dish of pasta and a Garlicky Red Sauce to go with the meal. It turned out quite well. You can find the eel and sauce recipes by clicking on Momentous Occasions by Natasha (on the right side of this page).
I made a side dish of pasta and a Garlicky Red Sauce to go with the meal. It turned out quite well. You can find the eel and sauce recipes by clicking on Momentous Occasions by Natasha (on the right side of this page).
Sunday, November 9, 2008
Weekly ad review
Coupons for the week of Nov. 10
CUB FOODS
Rancher’s Preferred USDA Choice Black Angus Beef Boneless Chuck Roast is $2.98/lb
Navel Oranges or red grapefruit are buy one get one free.
Fresh 80% lean certified ground chuck is $2.59/lb
Del Monte canned vegetables are 4/$3
Or
If you buy Campbell’s Green Bean Casserole you get a free can of Del Monte Beans, Campbell’s cream of mushroom soup free and free French’s French Fried Onions (with coupons)
Fresh Mountain Stream Tilapia Fillets are $7.29/lb
Australian Cheddar is $6.99/lb (this is great if you are entertaining)
Cub Orange Juice is 2/$5
Green Onions are 2/$1
On the bad side, their Black Angus Roast beef is now even more expensive, at $10.49/lb
Jif Peanut butter is $1.99 and if you buy any 10 participating products such as Pillsbury Flour, Crisco Cooking Oil, Jif, Hungry Jack Pancake mix, Smucker’s Ice Cream topping, Pillsbury Brownie Mix you can use a $5 off your grocery order coupon. Check the weekly flier for the complete list of coupons.
Also, this week’s Pioneer Press has Jif Peanut Butter, Smucker’s, Crisco, Hungry Jack and Pillsbury brownie mix coupons. You can use them on the above items to save more.
RAINBOW
California Red Seedless Grapes $1.29/lb
On the vine cluster tomatoes $1.38/lb
Del Monte Gold pineapple $2.99
Pillsbury Cake Mix, classic brownie mix or muffin mix is 88-cents
Green bell pepper is 59-cents each
Colgate toothpaste is 99-cents
Yoplait Yogurt is 2/$4 for a 32 oz. container (check my Pillsbury coupon link for a $1 off)
Green Giant Valley Fresh Steamers are 4/$6 (again, go to the Pillsbury site for a $1 off coupon)
Red Baron Pizza is 3/$10.98
ALDI
Butterball Whole Turkey is 99-cents a pound
Butterball Fully Cooked Smoked Turkey is $1.69/lb
Red grapefruit is 29-cents each
Entertainment Crackers are $1.19/each
Imported Havarti Cheese is $2.99/package
Butter is 99-cents
CUB FOODS
Rancher’s Preferred USDA Choice Black Angus Beef Boneless Chuck Roast is $2.98/lb
Navel Oranges or red grapefruit are buy one get one free.
Fresh 80% lean certified ground chuck is $2.59/lb
Del Monte canned vegetables are 4/$3
Or
If you buy Campbell’s Green Bean Casserole you get a free can of Del Monte Beans, Campbell’s cream of mushroom soup free and free French’s French Fried Onions (with coupons)
Fresh Mountain Stream Tilapia Fillets are $7.29/lb
Australian Cheddar is $6.99/lb (this is great if you are entertaining)
Cub Orange Juice is 2/$5
Green Onions are 2/$1
On the bad side, their Black Angus Roast beef is now even more expensive, at $10.49/lb
Jif Peanut butter is $1.99 and if you buy any 10 participating products such as Pillsbury Flour, Crisco Cooking Oil, Jif, Hungry Jack Pancake mix, Smucker’s Ice Cream topping, Pillsbury Brownie Mix you can use a $5 off your grocery order coupon. Check the weekly flier for the complete list of coupons.
Also, this week’s Pioneer Press has Jif Peanut Butter, Smucker’s, Crisco, Hungry Jack and Pillsbury brownie mix coupons. You can use them on the above items to save more.
RAINBOW
California Red Seedless Grapes $1.29/lb
On the vine cluster tomatoes $1.38/lb
Del Monte Gold pineapple $2.99
Pillsbury Cake Mix, classic brownie mix or muffin mix is 88-cents
Green bell pepper is 59-cents each
Colgate toothpaste is 99-cents
Yoplait Yogurt is 2/$4 for a 32 oz. container (check my Pillsbury coupon link for a $1 off)
Green Giant Valley Fresh Steamers are 4/$6 (again, go to the Pillsbury site for a $1 off coupon)
Red Baron Pizza is 3/$10.98
ALDI
Butterball Whole Turkey is 99-cents a pound
Butterball Fully Cooked Smoked Turkey is $1.69/lb
Red grapefruit is 29-cents each
Entertainment Crackers are $1.19/each
Imported Havarti Cheese is $2.99/package
Butter is 99-cents
Wild Harvest Organic product sale
This week Wild Harvest Organic products are on sale at Cub. Wild Harvest Organic Russet Potatoes are $3.48.The organic coffee is 2/$10. Organic beans are $1.79 for a 1 lb bag. Wild Harvest Organic tomatoes or tomato sauce is $1.59. Wild Harvest organic pasta or whole wheat pasta is 2/$2.50. The organic pasta sauce is 2/$4. Frozen vegetables are 3/$4.98. The organic salad dressing is $2.89. The organic applesauce is 2/$5.
The best part is you can use a manufacturer's coupon with it. Go t www.wildharvestorganic.com/ and print off the $1 off coupon. I printed out four and will buy each item separately so I can get a $1 off each item.
Happy shopping.
The best part is you can use a manufacturer's coupon with it. Go t www.wildharvestorganic.com/ and print off the $1 off coupon. I printed out four and will buy each item separately so I can get a $1 off each item.
Happy shopping.
Saturday, November 8, 2008
Chump Change Chutney
Earlier this week I spent a half hour observing an instructor chop vegetables and stir apples during a chutney-making class at Cooks of Crocus Hill.
Mary the instructor told us the vinegar component of chutney makes it ideal because you can put it in a mason jar and it will keep refrigerated for about 6 weeks.
I particularly liked the apple and apricot chutney and bell pepper relish because the two are versatile. The apple chutney can be used as a salad topping, dip, topping for meats and cooked vegetables and even a dessert topping. She served it to us on toast smothered with goat cheese. The bell pepper dish can be mixed with rice, placed in soups and served with meats or on bread.
I've posted both recipes on the Momentous Occasions by Natasha blog.
A note about the class. It is worth checking out because it is only a half hour and cost $10. That's a bargain since most classes at Cooks cost $65. The company also offers another thrifty cooking option called Sunday Supper. For $15 you get a three course meal. In December, for example, the menu includes family-style fresh bread with roasted vegetable soup, spinach phyllo rolls, mashed sweet potatoes, stuffed pork roast with a sweet mustard sauce and pumpkin cake with white chocolate frosting.
Mary the instructor told us the vinegar component of chutney makes it ideal because you can put it in a mason jar and it will keep refrigerated for about 6 weeks.
I particularly liked the apple and apricot chutney and bell pepper relish because the two are versatile. The apple chutney can be used as a salad topping, dip, topping for meats and cooked vegetables and even a dessert topping. She served it to us on toast smothered with goat cheese. The bell pepper dish can be mixed with rice, placed in soups and served with meats or on bread.
I've posted both recipes on the Momentous Occasions by Natasha blog.
A note about the class. It is worth checking out because it is only a half hour and cost $10. That's a bargain since most classes at Cooks cost $65. The company also offers another thrifty cooking option called Sunday Supper. For $15 you get a three course meal. In December, for example, the menu includes family-style fresh bread with roasted vegetable soup, spinach phyllo rolls, mashed sweet potatoes, stuffed pork roast with a sweet mustard sauce and pumpkin cake with white chocolate frosting.
Thursday, November 6, 2008
$10 fun at Kitchen Window
If brewing a good cup of coffee is part of your Saturday morning ritual, consider attending Kitchen Window's Coffee Festival.
The $10 admission on Nov. 22 from 10 am to 2 pm will get you a mug and access to free samples at the store, located in Calhoun Square.
Proceeds from the 19th annual festival will go to Second Harvest Heartland.
Store manager Mike Braam said Second Harvest was chosen because it distributes groceries to food banks in several states.
Sample coffee, teas, cocoas while eating foods inspired by the brew.
Staff will also teach coffee roasting techniques, show off brewing equipment and help visitors experience coffee and tea cupping.
"It is interesting to have a large group of people and give them lots of coffee, that's why we only do it for a part of the day," said Braam.
For more information go to www.kitchenwindow.com or www.calhounsquare.com.
The $10 admission on Nov. 22 from 10 am to 2 pm will get you a mug and access to free samples at the store, located in Calhoun Square.
Proceeds from the 19th annual festival will go to Second Harvest Heartland.
Store manager Mike Braam said Second Harvest was chosen because it distributes groceries to food banks in several states.
Sample coffee, teas, cocoas while eating foods inspired by the brew.
Staff will also teach coffee roasting techniques, show off brewing equipment and help visitors experience coffee and tea cupping.
"It is interesting to have a large group of people and give them lots of coffee, that's why we only do it for a part of the day," said Braam.
For more information go to www.kitchenwindow.com or www.calhounsquare.com.
Wednesday, November 5, 2008
Lamb Masala recipe
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Preparing lamb masala is easy and inexpensive. Check out http://momentousoccasionsbynatasha.blogspot.com/ for a great recipe.
On Wine and Spices
I would normally not recommend Cost Plus World Market as a place to go if you're trying to save money on food.
But I've recently noticed their spices and wines are quite reasonable.
I went to the Woodbury World Market and looked closely at how much they charge for small bags of spices. They range from 99 cents to $1.99. Not bad.
One ounce of green curry powder will cost you 99-cents. A .5 oz bag of Herbs de Provence is $1.99. A 1 oz bag of ginger is 99 cents. Ground turmeric is 99-cents for a 1.5 oz container.
This is a great bargain if you want to buy a small amount of a spice to try it out. I bought a 1 oz (7 in the bag) container of whole nutmeg for 99 cents. That's a steal.
The store also has some reasonable wines. They carry a World Market brand of Chardonnay, Merlot and Cabernet Sauvignon for $4.99 a bottle. Another decent brand to try is the Eclectic Reindeer, which is $5.99 a bottle.
The store also carries Cava, which is a Spanish champagne. It is a dry sparkling wine that's quite delicious and very popular is Catalonia, the northeast region of Spain.
They're selling a Rene Barbier Mediterranean Brut Cava for $6.97.
But I've recently noticed their spices and wines are quite reasonable.
I went to the Woodbury World Market and looked closely at how much they charge for small bags of spices. They range from 99 cents to $1.99. Not bad.
One ounce of green curry powder will cost you 99-cents. A .5 oz bag of Herbs de Provence is $1.99. A 1 oz bag of ginger is 99 cents. Ground turmeric is 99-cents for a 1.5 oz container.
This is a great bargain if you want to buy a small amount of a spice to try it out. I bought a 1 oz (7 in the bag) container of whole nutmeg for 99 cents. That's a steal.
The store also has some reasonable wines. They carry a World Market brand of Chardonnay, Merlot and Cabernet Sauvignon for $4.99 a bottle. Another decent brand to try is the Eclectic Reindeer, which is $5.99 a bottle.
The store also carries Cava, which is a Spanish champagne. It is a dry sparkling wine that's quite delicious and very popular is Catalonia, the northeast region of Spain.
They're selling a Rene Barbier Mediterranean Brut Cava for $6.97.
Tuesday, November 4, 2008
Pillsbury Product coupons
Pillsbury has coupons on their Web site that you can print at home. Just visit www.pillsbury.com/coupons-promotions/ and register to get access to the coupons. I'll also post a permanent link to this section on the blog.
Spice up your pork chops or chicken
I know cooking pork chops or chicken can sometimes be tedious because it is hard to find new ways of making the meat tastier. I have an easy solution to this. You'll need two additional ingredients: cumin and a green onion (one is enough for three pieces of meat) .
First, rub your meat with the cumin to give them a smoky flavor (in addition to salt and pepper). Heat oil in a skillet and add the chopped onion. Cook for just two minutes, until the scallions get warm. Place your meat directly on top of the onion. The scallion will stick to the meat and add a wonderful flavor to it.
If you try this method, I'd love to hear what you thought of the dish.
First, rub your meat with the cumin to give them a smoky flavor (in addition to salt and pepper). Heat oil in a skillet and add the chopped onion. Cook for just two minutes, until the scallions get warm. Place your meat directly on top of the onion. The scallion will stick to the meat and add a wonderful flavor to it.
If you try this method, I'd love to hear what you thought of the dish.
Sunday, November 2, 2008
Weekly Ad Highlights
Coupons for Nov. 2
Here are the
Cub Foods
There are some great deals at the new Phalen Cub.
Hormel Always Tender Fresh Bone in Center Pork Chops, $1.99/lb
Cub Chicken party wings $4.99
Tampico Orange Juice is 79 cents
Free pound of Red Seedless Grapes
Honeycrisp Apples are $1.58/lb
Gold Medal Flour is 4/$10
Buy two Dole Salad Blends (2/$4) and get two pounds of Dole Bananas for free.
Assorted Red, yellow and orange bell peppers are 10/$10
Rainbow
The sore has its 10/$10 sale going on. Rice a Roni, Bolthouse Farms carrots, Valley Fresh steamers, bottled water, and Roundy’s bread are on sale.
Roundy’s milk is on sale 2/$5 for a gallon
Cilantro is 39-cents
Pineapple is $2.99
Fresh Pork Spareribs or Boneless Country Ribs are $1.99/lb
La Prefiedrida Tomato Sauce is 29 cents (8 oz can)
Roundy’s Frozen Fruit is $1.79
Roundy’s Fresh Chicken wings are $1.69/lb
Walgreen’s
This week’s flyer has some good coupons such as:
Coupon for 59-cent Swanson Chicken Broth
Coupon for 79-cent Geisha Canned fruit
Coupon for 99-cent Ricola Cough DropsThere’s also a $5 off coupon for the Entertainment Coupon Book
Here are the
Cub Foods
There are some great deals at the new Phalen Cub.
Hormel Always Tender Fresh Bone in Center Pork Chops, $1.99/lb
Cub Chicken party wings $4.99
Tampico Orange Juice is 79 cents
Free pound of Red Seedless Grapes
Honeycrisp Apples are $1.58/lb
Gold Medal Flour is 4/$10
Buy two Dole Salad Blends (2/$4) and get two pounds of Dole Bananas for free.
Assorted Red, yellow and orange bell peppers are 10/$10
Rainbow
The sore has its 10/$10 sale going on. Rice a Roni, Bolthouse Farms carrots, Valley Fresh steamers, bottled water, and Roundy’s bread are on sale.
Roundy’s milk is on sale 2/$5 for a gallon
Cilantro is 39-cents
Pineapple is $2.99
Fresh Pork Spareribs or Boneless Country Ribs are $1.99/lb
La Prefiedrida Tomato Sauce is 29 cents (8 oz can)
Roundy’s Frozen Fruit is $1.79
Roundy’s Fresh Chicken wings are $1.69/lb
Walgreen’s
This week’s flyer has some good coupons such as:
Coupon for 59-cent Swanson Chicken Broth
Coupon for 79-cent Geisha Canned fruit
Coupon for 99-cent Ricola Cough DropsThere’s also a $5 off coupon for the Entertainment Coupon Book
Saturday, November 1, 2008
SitterCity deals
Are you a member of Sittercity.com? This is a free babysitting service that helps connect potential babysitters with parents.
One of the new perks of joining is you can get deals from PerkSpot. This service allows you to get 10 percent off purchases at Target, 15 percent off the Children's Place and even deals on a Costco membership.
For my money, the best bargain is through restaurant.com. This Web site allows you to buy gift certificates to restaurants at discount prices. A sittercity affiliation gives you an additional 25 percent off on the gift certificates.
The site sells gift certificates to restaurants such as Casa Vieja, Dixies on Grand, M&S Grill and Joe's Garage.
The gift certificates range in price from $3 to $40.
You could get a $25 gift certificate to Joe's Garage for $12.50. The certificates do have restrictions such as minimum purchase or days of the week when you can use them.
But it is a great deal. I would say a $25 gift certificate to M&S Grill for $10 is worth a try!
One of the new perks of joining is you can get deals from PerkSpot. This service allows you to get 10 percent off purchases at Target, 15 percent off the Children's Place and even deals on a Costco membership.
For my money, the best bargain is through restaurant.com. This Web site allows you to buy gift certificates to restaurants at discount prices. A sittercity affiliation gives you an additional 25 percent off on the gift certificates.
The site sells gift certificates to restaurants such as Casa Vieja, Dixies on Grand, M&S Grill and Joe's Garage.
The gift certificates range in price from $3 to $40.
You could get a $25 gift certificate to Joe's Garage for $12.50. The certificates do have restrictions such as minimum purchase or days of the week when you can use them.
But it is a great deal. I would say a $25 gift certificate to M&S Grill for $10 is worth a try!
Authentic $2 Hummus
Anyone else notice how hummus is no longer $1.99 a container? I doubt the ingredients have changed, but the price has gone up.
I enjoy making my own hummus. You need very few ingredients and it can be ready in just five minutes. I've posted a recipe for my hummus on Momentous Occasions by Natasha, so be sure to check it out.
I enjoy making my own hummus. You need very few ingredients and it can be ready in just five minutes. I've posted a recipe for my hummus on Momentous Occasions by Natasha, so be sure to check it out.
Fleischmann's Yeast Deal
I love my bread maker! You throw ingredients in there, press the start button and a few hours later your whole house smells delicious and the bread is decadent.
The most expensive ingredient for the bread is the yeast. I've seen it sell from around $5 at Wal-mart to close to $7 at Byerly's.
I usually use Fleischmann's and am happy to report I found a way you can get a coupon sent to you via e-mail.
All you need to do is visit http://www.breadworld.com/. This is the company's source for recipes, tips and of course coupons. Except they don't really explain how to obtain that coupon.
What you need to do is click "register" on top of the page and sign up for their monthly newsletter. I was frustrated at first because once I signed up I was able to access previous months' newsletters, but not the coupons.
But this morning the newsletter arrived in my inbox and I printed a coupon for 55-cents off a jar of Fleischmann's Yeast or 3-strip pack.
Happy Baking!
The most expensive ingredient for the bread is the yeast. I've seen it sell from around $5 at Wal-mart to close to $7 at Byerly's.
I usually use Fleischmann's and am happy to report I found a way you can get a coupon sent to you via e-mail.
All you need to do is visit http://www.breadworld.com/. This is the company's source for recipes, tips and of course coupons. Except they don't really explain how to obtain that coupon.
What you need to do is click "register" on top of the page and sign up for their monthly newsletter. I was frustrated at first because once I signed up I was able to access previous months' newsletters, but not the coupons.
But this morning the newsletter arrived in my inbox and I printed a coupon for 55-cents off a jar of Fleischmann's Yeast or 3-strip pack.
Happy Baking!
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