Thursday, March 24, 2016

Jenny can cook

I just found a u-tuber that is remarkable.    She has videos on cooking healthy that won't break the bank.   Scratch cooking that is fast , easy and low fat.  unfortunately, she's not low sugar too.    None the less, she bakes with extra light olive oil which is a much better alternative to hydrogenated oil.

Flat bread, 20 minute pizza crust, no butter, no egg chocolate cake, easy mac and cheese, buttermilk  Biscuits-- and she is funny!     Jenny can cook.

Easy cooking from scratch saves time and money, besides not buying things with ingredients you can't pronounce!  

Trying too many things at one time can be overwhelming.  am planning on introducing a new dish a week along with trying to do more scratch cooking,  I was already pretty much scratch, but I am trying to reduce the hydrogenated oils we consume.   They are worse than the butter.   We don't consume a lot of butter either.    I already use olive oil for a lot of things.   Not all oil is created equal.  Someone told me oil was oil.    Wrong...... Vegetable oil, from what I read on the Internet, isn't recognized by your body and your body doesn't break it down.     It's not natural.  It gets into your bloodstream and thickens the blood.    Butter at least is natural.  Now, I'm not saying put a whole pat  of butter in your toast.   Moderation is the key.

Last night we had pork chops and roasted veggies : potato, carrot, cauliflower and radishes. That  wasn't  the plan, but Winco had gorgeous pork chops for two dollars a pound.    I will adjust our meal plans.   I also want to try no knead rolls.   The granddaughter is home, and she lives to help gram cook  in. the kitchen.   I think it is important for children to see where food comes from.   Not out of a box or plastic bag.    I, however, don't intend on spending my whole day in the kitchen.   My hip won't stand for it, and I have other projects I need to do and a house to run.  Cc

If I can, I'll take you along for the ride in pictures.  

Groceries on the cheap is looking at the Put Dinner On The Table meal train from a different
 prospective. .  The emphasis is on purchasing good food( shelf- stable/ freezer staples )at the lowest possible cost and purchasing enough to last you until it goes on sale again -- Keeping a controlled non-perishable stock of they things you use on a regular basis. It means that when you shop, rather than purchasing just what you need for a day or a week, you  buy a loss leader protein, produce you will need on sale, a stock item if it's a RBP, and dairy instead.    This allows you to put well balanced meals on the table consistently  for a four dollar a day budget per person.   You spend more time on the planning and shopping end of the meal train and less on the cooking end by cooking efficiently.    

Four dollars a day is the target amount for people on snap.   My premise is that of you can do it on four dollars a day, spending more isn't hard.   You still get more bang for your buck.    

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