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No Comments» Continue ReadingOne of the easiest ways to blow your budget is to buy ingredients for a super spectacular dessert you’ve always wanted to try. Don’t get me wrong–there are definitely those occasions and a place for marscapone cheese, real vanilla beans, and creme fraiche. But for the many other moments when hospitality or the occasion calls for a budget friendly dessert, there is one place I love to go: Caramel Sauce. With ingredients most of us regularly have in stock: sugar, butter, heavy whipping cream…you can be well on your way to many special desserts that often take nothing more than other ingredients you already have in your home! And, seriously…this is so delicious, you may be surprised that you made it yourself. Let me whet your appetite: Caramel apple pie, caramel cheesecake, caramel apple. turtle brownies, caramel bread pudding… You’ll be amazed how quickly you can whip something together! One-Stop […]
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» Continue ReadingBeing frugal is less about setting a dollar amount and more about a state of mind, don’t you think? It’s not so much about doing all you can to not cross a certain financial line, but rather, to train your appetite to want what you already have. Simply put, I think frugality is more about doing the most with what you have than it is about having the most of what you can. I remember this line from a Sheryl Crow song says: It’s not having what you want, it’s wanting what you’ve got. My point is this: The goal really isn’t to just have more money. The goal is to be godly stewards of whatever God has given us; to make the absolute most of all of it with gladness. With gladness. If we are honest, sometimes leftovers are not looked upon with gladness at the meal table. Perhaps […]
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» Continue ReadingI seem to be talking quite a bit about breakfast lately…especially the make-ahead-grab-and-go kind of breakfasts. However, truth be known, all the menfolk in our household quite enjoy breakfast for dinner, thus elevating budget-friendly breakfast recipes to reasonable meals for other times of day as well. What makes these burritos worthwhile? You can make them ahead, freeze them, then warm them up in microwave or out on the grill for a crisp tortilla. And as eggs, cheese, potatoes, and tortillas can all be purchased in bulk, a breakfast burrito finds its rightful place at the Frugal Table. Budget Breakfast Burritos Ingredients (loosely): 18 eggs, beaten + 1/4 cup milk or half and half beaten in 1 lb. shredded cheese About 16 oz. sausage or bacon, or turkey sausage 6 lbs medium size potatoes butter, and vegetable oil for cooking Homemade salsa 18-24 medium size tortillas salt and pepper to taste […]
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» Continue ReadingThis week is dedicated to making mealtime monetarily manageable. (The Preacher made me write that.) Whether you have six children, or one, you undoubtedly seek to cut down your grocery bill. Ease, nutrition, family friendliness, and culinary interest, have always ranked highly among the factors that go into meal planning for my family. But, as our family anticipates baby boy Number 5 (while the other 4 grow and eat like mad!), FRUGALITY now tops that list. I’m eager to share with you some menus and meal plans that may serve your family as they have mine; however, as principles always make for better strategy, here are 10 simple tips, first, on cutting down grocery bills: 1. Buy bulk: I always buy carrots, celery, onions, and potatoes in bulk. They are base ingredients to a great variety of recipes. In the beginning of the week, I cut up a quarter of […]
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» Continue ReadingI know, I know! I don’t usually post two recipes in a row, but I just had to. Consider this Part 2 of yesterday’s easy make-ahead breakfast plea. With such a fast and freezer friendly recipe, you’ll never go back to empty calories and simple sugars for a meal on the run again. I’m empowering you to eat your breakfast! Go ahead–just say it: “Thank you, mom.“ You’ve heard me herald the praises of quinoa here before. Whether you appreciate it for its nutty texture or for its “perfect-protein” status, quinoa is one versatile player in the culinary world! I humbly submit to you that I’ve improved upon Martha’s recipe here, substituting whole wheat flour, and adding pumpkin pie spice. You be the judge. Oh, and a little bit o’ butter and pumpkin butter never hurt a thang. Quinoa Muffins adapted from Everyday Food 1 cup quinoa 1/4 cup vegetable oil […]
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» Continue ReadingHaving a hot breakfast on a busy weekday morning is not a luxury. It can actually be much more affordable than cold cereal and instant waffles, and way more sustaining. You’ll no doubt hear more of this in days to come, but our household is paring way down on our grocery bill, learning to feed four growing boys on a tight budget…and enjoy it too. A crustless quiche is great to have on hand, as it freezes well, and is versatile for a variety of ingredients. I like to make mine in full and mini size muffin tins, which in turn leads my family to call them quiche pucks. Appetizing, I know. But, they do make super portable, easy to heat breakfasts for the whole family. Oh, and it’s low carb and gluten free! 18 eggs, beaten 3 cups half and half 6 cups shredded cheddar and jack cheeses 1 tsp. […]
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» Continue ReadingThere is only one picky eater in our family. It’s astounding the things this child believes he doesn’t like: any dried fruit, all berries, all vegetables except for carrots, asparagus, and broccoli. Considering how often kale, bok choy, cabbage, salad, tomatoes, eggplant, bell peppers, and any and all dried fruits and berries make it into our regular menu lineup, lack of exposure is not at the root of Number 2′s food fetishes. However, because we’ve held firmly to the rule that all things served at the table must be consumed at some quantity, our picky 6 yr. old has developed the art of embracing the vegetables before him, and consuming them without visible displeasure. Amazing, I know. I recently asked him how he learned not to gag while eating vegetables. We compared notes, and thought we’d share our lists with you: Number 2′s Guide to Not Gagging: 1. Eat the […]
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Anyone who’s lived overseas for a time is familiar with the longing that one feels upon return: for the corner cafe, the market down the street, or the hole-in-the wall that serves up amazing local eats for the cost of a burger here in the States. I experienced the most nostalgia of this kind upon return from China years ago, though there are still times I think about the chicken makhani in India, the fresh avocados in Chile, or the kimchi chi’gae on a rainy day in Korea. We have new friends at church who have recently returned to the States after serving two years in the Northern Mongolia region of China, where Hot Pot was ubiquitous, memorable, and ridiculously affordable. It was my privilege and delight, therefore, to put on a Hot Pot dinner (the first one of the season!) for them, knowing that memories warm the heart like […]
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Does anyone else place kettle corn in the synapse between the last days of Summer and the warm aromas of Fall? What if I were to tell you that the two have now married in one heavenly union…of ice cream. Think harvest festival, pumpkin patch, and hay rides folded into a pint of lazy summer afternoon. Is it just me, or does that sound like heaven to you? Find your favorite Blue Bell creation here. Yes, I just wrote a blog post about ice cream.
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School begins tomorrow. As you know, our family is a part of a Classical school that utilizes the UMS model. In terms of lunches, that’s only two that I must prepare per week this year for my Grammar Stage kiddos. However, since efficiency is sine qua non to our very livelihood in this house, I opted to pre-package many elements of the kids’ lunches this weekend, in preparation for the upcoming weeks. My goal was to involve the kids in making their lunches…then, involving them in the actual packing of their lunches. That’s one entire thing off my list on away-from-home school days! Here are some ways each of my kids helped out: PB & Js: The 8 yr. old made a loaf-worth of PB&J (with almond butter) sandwiches, put sandwiches in baggies, and set them in the freezer. Popcorn: I gave the 6 yr. old a scoop, and asked […]
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In case you don’t know, I love to read your comments. I especially love it when your comments give me something new to try and blog about. Just last week, Kim, from California, commented on the Kale Chips post: I need to try this. Another good way to use kale is for a green smoothie. I don’t if you’ve tried these but they are very yummy. My oldest is the least enthusiastic but will still drink one glassful. I put in kale (I use stems and all), almond milk, occasionally yogurt, orange juice,frozen fruit (banana, mango,peach slices), ice and protein powder. Definitely a good way to get this great vegetable in them! I took this suggestion so seriously, in fact, that I went to the store and came home with this: Ingredients: 1 banana a couple cups slightly thawed frozen strawberries, peaches, or mangos a cup or so vanilla yogurt […]
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Now that you are harvesting the fruits of your labors out in your garden, I’ve got but one word for you: Gazpacho. I don’t know of an easier, healthier, more refreshing summertime meal! Paired with crusty artisan bread and some broiled goat cheese, this meal is effortlessly chic! There are so many ways to make gazpacho. Some like it chunky, some like it pureed. I personally, like a combination of both. I also like to forgo using a recipe…as experimentation produces great combinations. Here are the basics of how I make mine: From the garden (or grocery store): 6 tomatoes 1 small zucchini, divided 1 yellow bell pepper, divided 1 red bell pepper, divided 1/2 yellow onion 1 large clove garlic 1 English cucumber, divided small sprig of fresh basil a few leaves of mint From the Pantry: 1/2 tsp of dried tarragon red wine vinegar (to taste, but I’d […]
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Hello, friend...I'm Ruth. Welcome to GraceLaced, where you will find my imperfect, but grace-filled musings on the Gospel, motherhood, crafting, art, domesticity, cooking, and the often-times overlooked joys of finding grace in the everyday of life. Read my full profile here.
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