It’s time to share your frugal and nourishing tips and recipes! How do you shop and where? What recipes saves a penny? How do you balance a budget with nourishing food? Share here. Today I am sharing some practical tips on how to increase your speed in the kitchen. Please feel free to share tips like this too as part of Pennywise Platter! It doesn’t always have to be recipes or shopping tips.
If you would like to participate please take note of the following guidelines.
1)Link to this post in your blog post
2)Using the Mr. Linky, link back to your specific post, not just your blog.
Example of Format
Your Name: Kimi @ The Nourishing Gourmet (6 Tips for Eating Frugally)
Your URL: https://www.thenourishinggourmet.com/6tips
3) Keep the ingredients nourishing and frugal!
Latest posts by KimiHarris (see all)
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- Herbal Hibiscus Lemonade (Keto, THM) - March 16, 2022
- Creamy Curry Red Lentil Soup - December 8, 2021
I entered recipe that spot lights the yucca flower!
Wendy (The Local Cook)
I have a herdshare for milk, where I also get free range eggs. I have a summer CSA. I also shop at our local grocery store and Costco. I don’t coupon (although I probably should) because I rarely buy processed foods and it seems like all the coupons are for things I don’t buy. However, since we have changed to trying t eat nonprocessed foods our grocery bill has gone down even though we might be spending a little more for basic ingredients.
jenna Food WIth Kid Appeal
i love caramelized onions! so funny that I hated onions only 2 years ago. I’m sharing a yummy way to enhance a bag of frozen peas, and teach your kids to like visible onion pieces. also if you’re following Jamie Oliver’s Food Revolution, my post today has a link to the Recovering Picky Eater Challenge. What’s your secret to learning to like a food you think you hate?
I, a woman who cannot grow things, try to encourage others who might also be gardening-challenged to go out on a limb and plant an herb garden, in pots or beds. It’s cost-effective, even if you fail!
my little post today is a request for questions you may have. Let me know what you’d like to know!
Millie @ Real Food for Less Money
I’m sharing a way to make the most of a batch of steamed mussels by turning that one batch into two delicious meals components.
Oops… I just but my name. I forgot to mention that my post for this pennywise platter thursday features 5 green smoothie recipes. I personally loved everyone I made. You must try them to find out yourself!
fyi- your link didn’t work- takes you to a wordpress log in page, is that what you meant to link to?
Two tips… herbs and homemade laundry spot remover
1. Fresh herbs. If you don’t grow them, you can keep them 6-8 weeks in the fridge. For parsley and cilantro type herbs in a wide mouth pint size mason jar with about 1 inch of water in the bottom. Put herb stem down inside jar (you’re basically using it like a vase). Loosely cover them with a plastic bag (used to bring it home) and refrigerate. Change water as needed (about 1x a week). For things like thyme, wrap in a moist (not saturated) paper towel and place in a zip top bag and refrigerate. Change towel and remove old herb as needed.
2. Homemade laundry spot remover. In a spray bottle combine equal parts (about 1/2 cup each) water, laundry detergent, white distilled vinegar and ammonia. Shake to combine and use as needed. (I spray on spots he day it happens and put them in the hamper until wash day.) Repeat spray if desired before putting in the washer. Launder as usual. For extra greasy spots, add a little liquid dish detergent to the spot and spread it around.
I posted our family’s favorite BBQ Marinade – one of the most delicious things to do with a pasture raised chicken – cut it into pieces, marinade it in this sauce over night, and grill it, with frequent dipping back in the sauce. Such great flavor!
We like the taste of bacon, but it’s so messy to cook and wasteful because of all the fat. I now buy cheap bacon ends and scraps. Bring it to room temp and then the fat easily pulls off. Then put the meaty part on a rack on a cookie sheet and bake until desired done-ness. We then grind it up and put it in snack bags – 1/2 c to a bag. We freeze it and it’s easy to grab out of the freezer when needed. We use the fat to make doggie treats (but that’s another recipe altogether :o) Can be used in salads or hot meals or tossed in your scrambled eggs in the morning. Bacon goes a lot further this way!
Question for all. Strawberries are in season here and I’d like to make a no sugar jam, anyone have a recipe? Have any tried to make it with ripe fruit, agave or honey?
Hey Everyone, Thanks for checking your recipe boxes. My sister-in-law pointed this fruit-sweet jam recipe out to me. We’ll try it next week.