Is anyone changing their grocery/cooking habits due to the rising costs?

D

desertjean

Well-known member
While watching the grocery bills climb, here's what I've been doing:

I'm not keeping my pantry quite as well stocked as I was and I've been trying to come up with meals that use some items that might have otherwise expired. I've also started purging the deep freezer. Anyone know if tulip bulbs are still good after 4 years in the freezer?

To get not-too exotic specialty items (ie, parmesan reggiano, parchment paper, pancetta) it's a minimum 45 miles round trip. Those items are now on a list for the next trip. Anything more exotic than that is over 100 miles round trip and I haven't come up with a good enough excuse in weeks. Thank goodness a local store started selling KA flour!

I also have given up those 'one item' trips that always end up costing a fortune due to impulse buying. If I don't have it on hand, the recipe goes on without it or I come up with a new game plan.

 
dj, I've started carrying in a reusable bag (Whole Foods or TJs) and ONLY

buying what fits in there.

It has seriously cut back on all the extra "stuff" I tended to throw into a shopping cart. A limited amount of food/weight fits and it seems to be working.

Of course, I've seen people giving me "the eye" as I put food into the bag and continue to walk around the store. I believe I am being watched as a possible shoplifter.

 
It may be good for all of us to take a look at how frivolous we may have been. Since

I live in a big city, I go 1/2 mile to get everything but for the past couple of years, I have stopped going out for one missing item. I just changed the menu.

H brought home a HUGE bag of flour this week, as that was all that was available. And expensive. Crazy when our farmers have had enormous crops and successful plantings. Fuel doesn't make that big a difference.

 
I do that too. I used to fill my pockets as well until I kept hearing the call for "Security" to

go watch the crazy woman with the bulging pockets.

I've used cloth bags for about 20 years now and I still fill them in the stores. I think that will be the downside for the supermarkets...keeping a close eye on our private totes.

 
I take lunch from home on the days I go to the shop, a bought lunch is a rare treat now...

and I'm throwing out fewer leftovers.

No more $3.20 lattes--what was I thinking?

On days when I'm working from home I try to stay there, and when I have to take the car I try to run all the errands I can think of.

I stocked up on dried beans and I'm trying to cook up a batch at least once a week. I've started baking bread again after getting out of the habit

Many of these changes are good for the environment as well as the wallet, so I'm not complaining.

 
I knew there was a reason I don't drink coffee.

One less thing to give up. That's almost as much as a gallon of gas.

Fox or CNN had a report this morning that the fuel crisis was forcing the coffee shops out of business.

Not sure this is a good thing...road rage could become worse than ever if everyone is driving rush hour without their fix...

 
I tried to use cloth bags

But they kept disappearing. Finally gave it up. Hubby kept taking stuff to work in them and they'd end up MIA.

I don't feel too guilty, tho, as we reuse the plastic bags for catlitter and trash can liners.

 
In NY the "powers that be" are adding $1.50 per pack on each pack of cigs because they're so

unhealthy.
When that takes effect I think the price of fruits, veggies and whole wheat products should go wayyyyy down in price because they're so healthy.
They've also banned trans fats and who knows what's next.
If they want us to be healthy they should lower the price of healthy products.

Never gonna happen.

 
Like you, I'm trying to use up items that might get tossed. It's fun

for me to try to plan menus around what's here instead of heading off or calling dh to stop for something on the way home.

I try to stock my freezer and pantry with what's on sale, if it's something we enjoy and I think I can use.

I'm also trying to use the stockpile down. I can't say my menus have changed much, but I'm sure glad I'm not feeding a large family. We very seldom eat out, I would just rather cook and eat at home. And I definitely don't go to Starbucks, lol. The coffee dh prefers isn't cheap, but when I can get it on sale or 2 for 1, I try to stock up. I've also learned that certain items are much cheaper at one supermarket than another. Thankfully, they're close to each other. For example, dh likes James Keiller Dundee Marmalade. He doesn't use a lot of it, but likes to keep it on hand. I found it was $3.00 cheaper at SweetBay (Hannaford) than Publix. That's quite a difference. Same with the Maille mustard, there's quite a difference in price between the two stores. It's wise to be aware of prices and pay attention, when you have the time to shop and access to more than one source.

 
I have limited cabinet space at the moment, so haven't been buying as much.

But we've started using cloth bags rather than plastic. It took me about three weeks to remember to use them, but I think I'm in the habit now. I've been using up everything I can to make things stretch a little further.

To that end, I've got a bunch of cooked white rice--any ideas?

 
I haven't been to Sweetbay yet; others have told me they're higher than Publix. I'll have to

check out my local one and compare.

 
How about a main dish Fried Rice? Here's one from Real Simple Magazine that I clipped and kept.

Salt and Pepper Shrimp with Thai Fried Rice

1 pound frozen peeled and deveined large shrimp
Kosher salt and pepper
4 tablespoons olive oil
1 small onion, chopped
1 tablespoon finely chopped ginger
4 cups frozen or day-old cooked rice
1/2 cup frozen peas
3 ounces Spanish chorizo (cured sausage), chopped (optional)
4 eggs, lightly beaten
1 teaspoon sesame oil
1 tablespoon soy sauce
1 bunch scallions, trimmed and sliced

Heat oven to 450° F.

On a rimmed baking sheet, toss the shrimp with 3/4 teaspoon salt, 3/4 teaspoon pepper, and 1 tablespoon of the olive oil. Roast the shrimp until bright pink and cooked through, 15 minutes.

Heat the remaining olive oil in a large skillet over medium-high heat. Add the onion and ginger and cook for 2 minutes. Add the rice and cook, stirring occasionally, until it begins to brown and crisp, 6 to 8 minutes. Stir in the peas and chorizo, if using, and cook for 2 minutes. Reduce heat to medium. Make a space in the center of the rice and pour in the eggs, sesame oil, soy sauce, and scallions. Scramble the eggs until set, then stir them into the rice.

Divide among bowls and serve with the shrimp.

Yield: Makes 4 to 6 servings

http://food.realsimple.com/realsimple/recipefinder.dyn?action=displayRecipe&recipe_id=1699573

 
They are, on some things, but in the past I've found there were items that were cheaper, some

examples are Post Shredded Wheat and Bran, which was consistently cheaper (up to a $1 a box)at Sweetbay, but I've not bought it recently. The Mahatma Jasmine rice in the 5 lb bags was cheaper there and I like Tuttorusso (sp) brand of canned tomatoes, cheaper at Sweetbay. They also carry more ethnic items than Publix, at least here in Sarasota.

I'm a big Publix fan, but hate to pay a premium when I can literally drive across the street and save. I buy very little at Sweetbay, but some of their stores have nice produce. I've found a big variance in the quality of their stores. The one closest to me is a real loser, but there are a couple of really nice ones here. We love the Angus Beef, especially the steaks. I pretty much steer clear of their seafood.

If you have one close, it's worth checking out, but I wouldn't drive a great distance.

 
Speaking of rice - what do you all think about the limits being placed on rice purchases?

Heard that CA was limiting it yesterday and now heard that Costco and Sams both put limits on it today.

 
Joanie's Mango, Avocado and Shrimp Salad is on my list to try as well as Dawn/NYS's

Sesame Chicken Salad. Both sound great.

Mango, Avocado and Shrimp Salad

2 ripe mangos, diced
2 ripe avocados, diced
1 small romaine lettuce, washed and torn into small pieces
1 tbsp chopped fresh coriander
1 lb cleaned, precooked large shrimp defrosted
1 good cup cooked rice or small pasta (I use orzo ie rice shaped pasta)

Dressing:
2 tbsp fresh lemon juice
2 cloves garlic minced (depends on strength of garlic, use less if one clove is quite strong)
1 inch piece of fresh ginger, peeled and grated or minced
1/2 tsp curry powder
1/4 tsp borrie (turmeric)
2 tsp sugar

Layer well washed and dried lettuce on large platter layer Avo then pasta then mango and lastly shrimp. Sprinkle well mixed dressing over the entire salad.

Source: Joanie@FK

Joanie's notes: I found that in fact this is nicer if the prawns and mango are first put into a plastic bag with the dressing for a couple of hours and then spread in the layers. Serve sprinkled with coriander and fresh, crisp baguette.

***********
Sesame Chicken Salad
I had this the other night and I had to find a recipe to duplicate it. Fantastic!

3 c cooked rice (someone suggested using brown rice)
2 c cooked chicken breast (slivered)
1/4 lb fresh snow peas, trimmed and cut into strips
1 med cucumber, peeled and seeded, cut in strips
1 med red pepper, cut into strips
1/2 c sliced green onion (including tops)
2 tbsp sesame seeds, toasted
1/2 cup mandarin orange sections
1/4 cup walnuts

Sesame Dressing:
1/4 c chicken broth
1 tbsp peanut oil
3 tbsp rice or white wine vinegar
3 tbsp soy sauce
1 tsp sesame oil

Combine all ingredients in jar; cover tightly and shake vigorously. Makes about 3/4 cup. Serve over salad ingredients.

Source: Dawn/NYS @ FK from "Light, Lean & Low Fat" booklet

 
And here's a fried rice recipe I like which I adapted from this Ming Tsai menu.

Fried Rice

1 tbsp finely minced garlic
1 tbsp finely minced ginger
4 cups cooked long grain rice, usually day old (jasmine rice is great)*
2 eggs scrambled (orig recipe was 3 eggs)
2 tbsp chive batons (or thinly sliced green onion)
1 cup blanched English peas (frozen peas work fine) (I sometimes add about 2 tbsp chopped carrots)
Salt and pepper to taste

In a wok, coat with canola oil and add garlic and ginger. Cook until soft and add rice. Mix well then add eggs, chives and English peas. Heat thoroughly.

*if I'm in a hurry and don't have leftover rice I cook some, spread it out on a cookie sheet to cool for about 10-15 minutes, then use.

adapted from the following menu.....


Grilled Marinated Turkey Breast with 3 Pea Fried Rice

2 tablespoons pommery mustard (I use dijon)
1 cup red wine
1/2 cup olive oil
1 tablespoon fresh chopped thyme
1 tablespoon fresh chopped rosemary
1 tablespoon minced garlic
1 tablespoon coarse ground coriander
1 tablespoon coarse ground black pepper
1/2 tablespoon salt
1 turkey breast, skinless (I used a 2-3/4 lb. breast with bones and skin)

Make marinade in a large bowl. Check for seasoning. Marinate turkey breast for at least 6 hours or overnight. (One can speed up the marination process by slicing the breast into 4 to 6 long, thin slices.) Season the marinated breast and grill on low grill, 20 to 25 minutes. If it is a large breast, butterfly it so that it will cook through, if necessary, finish in a 350 degree oven. Let rest for 15 minutes before slicing.

3 Pea Fried Rice:

1 tablespoon finely minced garlic
1 tablespoon finely minced ginger
4 cups cooked long grain rice, usually day old (Pat’s note: jasmine rice was great)
3 eggs scrambled
2 tablespoons chive batons
1 cup blanched English peas
Salt and pepper to taste
1 cup blanched snow peas
1 cup blanched snap peas

In a wok, coat with canola oil and add garlic and ginger. Cook until soft and add rice. Mix well then add eggs, chives and English peas. Heat thoroughly.

Check for seasoning. Toss snow and snap peas with vinaigrette. Check for seasoning.

CITRUS VINAIGRETTE:

Juice of 1 lemon
Juice of 1 lime
Juice of 1 orange
1/4 cup extra virgin olive oil (can use less)
Salt and black pepper to taste
Pat’s additions: chopped cilantro, green onion and bean sprouts.

Mix all ingredients well.
Yield: 4 servings

Pat’s notes: Yummy turkey and delicious fried rice. If I'm in a hurry and don't have leftover rice I cook some, spread it out on a cookie sheet to cool for about 10-15 minutes, then use.

Source: Ming Tsai @ foodtv.com

 
and if you still have any rice left, lol, here's a Herbed Chicken and Rice Salad that's tasty.

Herbed Chicken and Rice Salad

This is one of those salads that tastes even better the next day. So go ahead and make it the day before you need it.

1 tablespoon lemon juice
3 tablespoon real mayonnaise
1/2 cup plus 1 tablespoon fat-free, light or real sour cream
1/2 tsp fines herbes blend, or Italian herbs can also be used (I used bouquet garni)
3 cups cooked rice (basmati, brown or even instant works well)
2 cups diced, cooked skinless chicken, about 3 chicken breasts
1 cup diced celery
1/2 cup sliced green olives, or a little less if desired
1/3 cup sliced almonds, toasted
1/4 cup sliced green onions
Salt and pepper to taste

Combine lemon juice, mayonnaise, sour cream and fines herbs in small bowl. Toss remaining ingredients in a large serving bowl. Drizzle dressing over the top and stir to blend. Cover and chill in refrigerator for at least 4 hours (overnight works great). Serves 6.

Per serving: 315 calories, 19 g protein, 35 g carbohydrate, 11 g fat, 2 g
saturated fat, 40 mg cholesterol, 2 g fiber, 400 mg sodium.

Pat's notes: Tasty rice salad that's great for using up leftover rice and chicken.

 
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