We cook a lot of organic goodness in our conscious kitchens, right? Well, the era of expansion is upon us, where we look beyond what’s simply on the fork to the fork itself and all the utensils we’re pushing, pulling, prodding, flipping, stirring and slushing around our organic fare with. If you haven’t already made the switch, take your stab at this opportunity to win a set of green kitchen utensils.

Enter at http://bit.ly/gktoa for your chance to win!!

• 1 1/4 cups organic heavy cream
• 1/2 cup organic whole milk
• 3 tbsp lavender
• 3 large organic egg yolks
• 1/3 cup sugar
• 2 tbsp pure vanilla extract
• About 6 tbsp sugar for topping

Method

Center a rack in the oven and preheat the oven to 200 F (100 C).

Put six shallow (an inch high and 4 inches in diameter) baking dishes on a baking sheet.

Bring cream, milk and lavender to a boil, remove from heat, cover and let infuse for 30 mins.

In a 1- or 2-quart glass measuring cup (works much better) or medium bowl, whisk egg yolks, sugar and vanilla together until well blended.

Still whisking, drizzle in one quarter of the hot liquid (you might want to rewarm the liquid after infusion) and temper the yolks. Pour in the rest of the liquid, mix and strain it into the baking dishes.

Bake the custards for 60 – 90 minutes (Note: Even though the original recipe states 50-60minutes, mine were not set. You might want to check every ten minutes after an hour to make sure they are set), or until the centers are set. Tap the sides of the dishes and the custards should hold firm.

Let the custards cool until they reach room temperature. Cover each with plastic wrap and refrigerate at least 3 hours. Sprinkle each custard evenly with 1 tbsp sugar, then brown the sugar with a blowtorch until it bubbles and colors.

Did you hear the buzz about bees?  Well if you haven’t, you need to listen up!  The bees aredisappearing, and at an alarming rate!  The United States Department of Agriculture (USDA) reported a 36 percent loss of bee colonies in managed hives over the winter, which is up 13.5 percent from the previous year.  Why?

The scientists are calling it Colony Collapse Disorder (CCD).  CCD is characterized by the complete absence of adult bees in the colonies with little build-up of dead bees in or around the colonies.  In a colony undergoing collapse, the workforce is insufficient to maintain the brood, and seems to be made up mostly of young adult bees. The queen bee is present, but the cluster is reluctant to consume provided feed such as sugar syrup and protein supplement. Attacks by hive pests such as wax moth and small hive beetle, if any, are noticeably delayed.  However, the USDA has yet to identify a single pathogen responsible for the disease, and has finally begun to study the interaction between pesticides and viruses or varroa mites as possible causes.

Why is this such a big deal you ask?  Many of us have taken bees for granted, assuming they will be ever present to produce honey and pollinate our crops. The declining numbers of honeybees as well as wild bees has researchers scrambling for solutions. Albert Einstein once said “that if the bee’s disappeared off the surface of the globe, then man would only have four years of life left.”  No more bees, no more pollination.  No more plants, no more animals, no more humans.  You see, we need the bees.  We cannot let bees become extinct, for our own survival depends upon their survival.

One out of every three bites of food an average American eats is directly attributed to honey bee pollination.  Honey bees are responsible for the pollination of more than 100 crops including fruits, vegetables, nuts and seeds.  They also provide 80 percent of the country’s pollination services.  The honey bee is responsible for 15 billion in agriculture crops each year.  Bees fly approximately 10 to 15 miles per hour and visit about 50 to 100 each pollination trip.  To produce one pound of honey, bees must visit two million flowers and fly 55,000 miles.  When honey bees return to the hive after finding a good pollen source, it gives out samples of the flower’s nectar to its hive mates and performs a dance that details the distance, direction, quality, and quantity of the food supply.  The richer the food source, the longer and vigorous the dance.

Fascinatingly, the organic bee colonists are NOT having a problem with their bees, in fact, they are thriving!  Find that interesting?  Well so did I.  But think about it, organic agriculture does not use chemicals, so crops are not toxic to bees.  While no one is really certain why honey bee colonies are collapsing, factory farmed honey bees are more susceptible to stress from environmental sources than organic honey bees.  Most people think that beekeeping is all natural, but in commercial operations, the bees are treated much like livestock on factory farms.  The problem with commercial operations is that pesticides are used in hives to fumigate for varroa mites and antibiotics are fed to the bees to prevent disease.  Also, hives are hauled long distances by trucks, often several times during the growing seas, to provide pollination services to industrial agriculture crops, which further stresses the colonies and exposes them to agricultural pesticides.

In the past 100 years, bees have been bred to be much larger than they would be it left to their own devices.  If you find a honeybee colony in a tree, the cells bees use for egg-laying will be about 4.9 mm wide.  This is the size they WANT to build.   However, foundation wax that beekeepers buy, have cells that are 5.4 mm wide so eggs laid in these cells produce much bigger bees.  It’s the same old factory farm mentality that is used to produce livestock; bigger is better.  The only problem is that bigger bees do not fare as well as natural-size bees.

Varroa mites often multiply and gradually weaken a colony of large bees so that it dies within a few years.  When the mites enter a cell containing larvae before it is capped over with wax, the bees transforms into an adult and the varroa mites breed and multiply while they are feeding on the larvae.  The larvae of natural bees spend less time in this capped over stage, resulting in a significant decrease in the number of varroa mites produced.  In fact, very low levels of mites are tolerated by the bees and do not affect the health of the colony.  Natural-size bees can detect the presence of the mites in capped over cells and can be observed chewing off the wax cap and killing the mites.  Therefore, colonies of natural size bees are healthier in the absence of mites, which are vectors for many diseases.

Organic farms are proving to be sanctuaries for the honeybee from the ravages of CCD. The honeybees are exquisite social animals perfectly adapted for pollination and honey making, but far too delicate to withstand the onslaught of systemic pesticides and GM crops.  Regulators are slow to control the environmental insults to the honeybees and unprepared to act on the precautionary principle. Saving the honeybee may be among the most compelling reasons to shift comprehensively to organic agriculture.

What can you do to help save the bees?   It is as simple as planting a seed.  By planting your very own bee-friendly garden, you can keep these guys buzzing around and pollinating.  Plant a variety of nectar-rich flowers that will bloom from early spring through to the fall. Bees are attracted to flowers that are blue, purple or yellow.  Clover is an ideal choice that bees love, and it also makes an attractive ground cover.  Try using native plants. Bees also are attracted to flowering trees and shrubs.  Some examples of bee-friendly plants are Oregon Grape, dogwood, redcurrant, Black-eyed Susan, hyssop, sage, salvia, oregano, lavender, ironweed, echinacea and bee balm.  Vegetables planted in the garden are for human use. However, let a few leafy vegetables go to seed. Bees require sufficient food over the colder months and seeding plants gives them an added opportunity to stock up and ultimately recover once spring and warmer temperatures arrive.

Try to eliminate use of pesticides for cosmetic purposes. Use organic pesticides if necessary and use natural means of pest control.  Organic gardening is beneficial to both humans and the bee population.

Create a bee habitat.  Both honeybees and the wild variety require a secure place to live. Honeybees live in hives but other varieties of bees use different kinds of shelter such as abandoned animal burrows, dead trees and branches.  Bee boxes are easily made and can provide a home for wood-nesting and mason bees. This can be simply a piece of wood with holes drilled into it, or make nesting straws from plastic tubes and place in a wood box.

Spring sprung and now summer is knocking at our doors and my family and I are embracing the warm weather.  So as I was lying by my pool this weekend, sipping iced tea with a sprig of mint from my garden, I started to reminisce about my weekend in the Santa Inez Valley.

When I was at the nursery, where I bought my stevia plant, I remembered passing by their mint section.  I’ve always loved mint, and I try to use it as much as I can in my dishes.  But what really intrigued me were the many types of mint there actually were AND what other common kitchen herbs that have been classified in the mint family.  So I began to research, and as always, wanted to share it with you!

Mint (Mentha) is a perennial herb with a unique aroma and colorful history. The leaves and stems are harvested for numerous culinary and medicinal uses. Mint can be used fresh or dried.

What I also thought was interesting was the name “mint” comes from a nymph named Minthe or Menthe, a character in Greek mythology who, according to legend, was Pluto’s girlfriend. Pluto’s wife, Persephone, became jealous and turned Minthe into a ground-clinging plant. Although Pluto was unable to change Minthe back into a nymph, he gave her the ability to sweeten the air when her leaves and stems were crushed. Because mint is so widely available and there are so many different types, its popularity as a culinary and medicinal herb has remained throughout history.

Mint was used throughout history to treat stomach and digestion problems and to freshen breath. The dried leaves were used to whiten teeth and as a pest repellent. Mint is still used in medicine, in beauty products and as a food additive. It can be used fresh or dried in salads, as a garnish for hot or cold drinks, or as a tea. It is also used in landscaping as an attractive ground cover or potted plant.

Medicinal Usage

- The menthol in peppermint soothes the lining of the digestive tract an stimulates the production of bile, which is an essential digestive fluid. A hot cup of herbal tea is an excellent way to settle your stomach after a big meal.

- There is a very good reason that peppermint is the flavoring of choice for toothpaste. Peppermint is an excellent breath freshener. When using peppermint tea as a breath freshener, increase the effectiveness by adding a pinch of anise, caraway or cinnamon. Mint is also a good remedy for gingivitis.

- Peppermint is reputed to have the calming, sedative effect.

- Peppermint and its relatives are mostly known as a medicine and popular herbs for infusions.  Menthol vapors are famous for relieving nasal, sinus and chest congestion. Remember those mintysmelling ointments your mother rubbed on your chest when you were a child with a cold? You can also get relief with a steaming cup of peppermint tea. For a more effective cold remedy, combine peppermint with elder flower and yarrow. For a hacking cough, drink 3 to four cups of cool peppermint tea throughout the day, taking a sip every 15 to 30 minutes.

- Digestion problems/ Nausea/ Excess Gas: One drop of essential oil in a glass of water, or on a sugar cube, taken orally.

- Colic: Traditional therapy is to make a peppermint tea, but be cautious with infants because the strong menthol could possibly cause a choking reaction.

- Tension Headaches: 1-2 drops in carrier oil applied to temples when headache starts and once an hour after, if needed. Some people might find it more effective to apply a drop behind each ear, depending on the type and cause of headache. If the headache is related to digestives problems, also drink a glass of (preferably warm) water with a drop (or 2) of mint oil in it.

- Mental Fatigue: Mint is a stimulant similar to caffeine, but won’t cause jitters. Try a drop at the back of the tongue. Too much at once can be overwhelming; try a SMALL drop first. Mint is also known for lifting the mood, bringing cheer. Also throughout history has been used in cases of hysteria and shock.

- Mint contains Vitamin C and Vitamin A.

- Essential peppermint oil is anti-inflammatory, analgesic (pain-reducer), and a counterirritant.  Essential oils promote formation of white cells and acts against microbial germs, while being completely harmless to skin tissue. All these factors are at work in healing skin conditions.

Plants from the mint family have a unique stem structure. The stems are square and not round like most plants. Also, the leaves have jagged edges and have the unique and unmistakable mint odor when crushed. Some mints have variegated or fuzzy leaves. Some plants from the mint family are not usually considered mint, for example, catnip or horehound.

Mint grows outdoors all over the world except in the coldest regions where the ground stays frozen year-round. It prefers moist soil and some shade during the hottest part of the day in warmer climates. If moisture needs are not met, it will die back to the roots and regrow when conditions are favorable. Mint spreads aggressively and can become a pest in some gardens. It can also be grown indoors in a sunny window.  If you plant mint in the ground, the first year you may wonder what all the fuss is about. The second year you find a few stray sprouts and by the third year it is climbing in the bedroom window. Mint will grow 20 feet under weedblock and come out the other side and with no water in mid summer. Mint spreads two ways, by runners and by seed.  Those sprouts that shoot up from the broadcasted seed will probably not be the same as the parent they came from. They will probably smell rank and taste worse.

Plant your mint where you can control it. Don’t think just because you put it in a pot that is sufficient. Keep your eye on the pots too: mint can crack clay pots and escape into the neighboring area. Unless you want mint everywhere, grub out all those pesky runners that find their way into the soil as soon as possible. Once those runner’s roots really take hold and the other plants grow around them, that space will be mint for life. Don’t put more than one kind of mint in a pot. If you mix your different kinds of mints up in the same pot, either one mint will smother the rest or they will get so mixed up, it will be difficult to tell them apart.

Mint likes full sun and lots of water. If you put your mint in the shade, it will grow floppy and the flavor will not be as strong as when you grow it in the sun. Mint is hardy to zone 5 and likes almost any garden soil. It enjoys a damp location, though, and rich soil. Mint planted outdoors should be mulched heavily to protect against frost. Mint is a perennial herb and when grown in pots needs to be divided every year.

The most common types of mint that are grown for culinary and medicinal purposes are spearmint, peppermint (the king of all mints), chocolate mint, pineapple mint, apple mint, orange mint and Swiss mint. However, there are hundreds of varieties. Mint types cross-pollinate and can make new varieties when grown close together, so there are many types that are undocumented. Not all mints are ground covers. Common mountain mint grows up to 36 inches tall and grows wild in the central and southeastern United States. Lemon mint or purple horse mint grows up to 48 inches tall and is a native mint that grows wild throughout the United States. It has a sharp citrus-like taste and smell.

But what I didn’t know was that the following culinary plants were considered to be in the mint family.  The common kitchen sage (Salvia officinalis) is familiar to anyone who has ever stuffed a Thanksgiving turkey. Pineapple sage (Salvia elegans) is a lesser known variety with a distinctly pineapple scent and flavor. It has edible red flowers that look pretty in salads, make pretty and long-lasting garden flowers and are attractive to hummingbirds. Basil is another well-known herb that is also a mint. Perhaps one of the most useful and familiar of the basils is sweet basil (Ocimum basilicum), used prominently in Italian cuisine. Another is the holy basil (Ocimum tenuiflorum). There is also common thyme (Thymus vulgaris), a diminutive herb useful in landscaping as well as cooking. This small plant stands up well to foot traffic and can be used as a ground cover between steppingstones. Rosemary (Rosmarinus offinalis) and oregano (Origanum vulgare) are also mints.

Culinary Uses

• Spearmint and crinkle-leafed spearmint are best for sauces. You can cook a few sprigs with peas and new potatoes to enhance the flavor.
• Spearmint, peppermint and applemint sprigs can be added to drinks and fruit dishes as a garnish. It also makes a refreshing tea.
• Peppermint makes an excellent flavoring for ice cream, chocolates, and other deserts.

Recently, I took a trip to the Santa Inez Valley in California, and was marveled at the beautiful, flourishing countryside and the exceptional wine.  My husband and I stayed in a darling Scandinavian town called Solvang; we fell in love.

The Santa Inez Valley was put on the map because of their amazing ability to make great wine.  Apparently the soil and weather provides the perfect climate to grow grapes and other fruits and vegetables.   Walking through the town, a unique little nursery caught my eye.  Because I am always looking for new and different plants to grow, I had to check it out!

This was no ordinary nursery.  The sign said they had over fifty varieties of berries…fifty?  This nursery was anything but small.  They had the most unique garden decorations, containers, and plants I’ve ever seen!  You could easily spend all day there, and you still wouldn’t see everything.  As we were browsing, a little sign caught my eye.  It was a sign for stevia plants.  I actually haven’t ever seen a stevia plant, much less have grown one.  And really, I don’t know too much about the plant or its benefits.  So, of course, I had to buy it and on the drive back home; I pulled out my trusty laptop and googled “stevia plants.”  I had to know everything about this plant from how to grow it and harvest it, to what the benefits were of using it.  I thought I would be great to share this with you!

The stevia plant is usually found in the native to the tropical and subtropical South America. However, they are also known to grow as far as north of New Mexico, Texas and Arizona. Today, the stevia plant is mass cultivated all over the world.

Stevia is a flowering shrub, which looks quite similar to mint. It has small oblong shaped leaves with hair, it has flowers which grow in bunches that range from two to six together. The average width of a stevia plant is two feet and the height can be between two or three feet, depending upon the content in the soil.  While the herb seems somewhat exotic, it has proved to be quite adaptable and capable of being cultivated in many climate zones like Florida or southern Canada.

Though nontoxic, stevia plants have been found to have insect-repelling tendencies.  Their very sweetness, in fact, may be a kind of natural defense mechanism against aphids and other bugs that find it not to their taste.  Perhaps that’s why crop-devouring grasshoppers have been reported to bypass stevia under cultivation.

Stevia plant is the sweetest known herb, has been used for various purposes for many years. Some of the valuable stevia plant uses include sweetening beverages, regulating blood glucose level, controlling weight, quick wound healing, and it is also used for dental care, skin care and hair care.

Cooking with stevia does require a learning curve, but since the advantages of reducing sugar in your diet (as well as eliminating your consumption of aspartame and other artificial sweeteners) are so important, it’s well worth the effort.  The most important thing to remember is not to use too much, which can result in excessive sweetness and an aftertaste.  Always start with the exact amount called for in a recipe, or even a little less, then taste before you add any more.  Stevia is delicious in almost any recipe using fruit or dairy products, but does present a bit of a challenge when used for baking, since it lacks sugar’s abilities to add texture, help soften batter, caramelize, enhance the browning process, and feed the fermentation of yeast.  On the other hand, one of the excellent facets of stevia is that high temperatures do not affect its sweetening properties.   The stevia plant contains zero calories, and it aids in effective weight control and management.

There are so many benefits to using this plant that it is hard to believe that it was ever banned from the U.S. in the late 1980’s.  At the time, the Food and Drug Administration banned the sugar alternative, lowering its status down to a food supplement only. The ban took place after the FDA received news of scientific studies regarding rats and part of the stevia plant called the steviol, which actually comes from the stevia leaves.  The studies were later proven false and after intensive research and studies, scientists have proven that the plant does have some link between the reduction of certain disease and health issues. Some of these studies included a decrease in insulin sensitivity, which ultimately helps with the prevention of diabetes and obesity. Other cultures, like the Japanese and some South Americans, have used the plant as a sweetener for decades without any ill effects.

Some individuals claim that the Food and Drug Administration wrongfully banned the substance for political reasons, largely due to the importing issues of the foreign stevia plants. The natural stevia plant requires no patent processing techniques because of its natural state, making it far more able to gain FDA approval, but the group still denied its safety after minimal testing.

It will be very fascinating experimenting with this plant.  In the morning, I will repot it and find a good home for it in my garden. I will keep you posted on its progress in the next 4 to 6 months until it is time to harvest the leaves.  You can keep track of my journey on my Facebook page at www.facebook.com/savoringthyme

Just what is all they hype about green tea?  Can it really be the “miracle” substance man searches for to live longer?  The Chinese have been using green tea as a medicine for at least 4,000 years.  They used it to treat everything from headaches to depression.  Today, hard evidence is being produced that shows all the health benefits associated with drinking green tea.  The following is information that I researched and have taken right from the site.  In researching this, I have to tell you, I’m astounded.

In 1994 the Journal of the National Cancer Institute published the results of a study that indicated that drinking green tea reduced the risk of esophageal cancer in Chinese men and women by nearly sixty percent. University of Purdue researchers recently concluded that a compound in green tea inhibits the growth of cancer cells. There is also research indicating that drinking green tea lowers total cholesterol levels, as well as improving the ratio of good (HDL) cholesterol to bad (LDL) cholesterol.  It also has been linked to helping various diseases like cancer, rheumatoid arthritis, cardiovascular disease, impaired immune function, and various infections.

So what makes green tea so special?  It is said that the secret of green tea lies in the fact it is rich in catechin polyphenols, particularly epigallocatechin gallate (EGCG). EGCG is a powerful anti-oxidant: besides inhibiting the growth of cancer cells, it kills cancer cells without harming healthy tissue. It has also been effective in lowering LDL cholesterol levels, and inhibiting the abnormal formation of blood clots. The latter takes on added importance when you consider that thrombosis (the formation of abnormal blood clots) is the leading cause of heart attacks and stroke.

What is in green tea?  Green tea comes from the leaves of the Camellia sinensis plant.  Healthful properties ofgreen tea are largely attributed to polyphenols, chemicals with potent antioxidant properties. In fact, the antioxidant effects of polyphenols appear to be greater than vitamin C. The polyphenols in green tea also give it a somewhat bitter flavor.  Polyphenols contained in teas are classified as catechins. Green tea contains six primary catechin compounds: catechin, gallaogatechin, epicatechin, epigallocatechin, epicatechin gallate, and apigallocatechin gallate (also known as EGCG). EGCG is the most studied polyphenol component in green tea and the most active.  Green tea also contains alkaloids including caffeine, theobromine, and theophylline. These alkaloids provide green tea’s stimulant effects. L-theanine, an amino acid compound found in green tea, has been studied for its calming effects on the nervous system.  What sets green tea apart from other tea is the way it is processed. Green tea leaves are steamed, which prevents the EGCG compound from being oxidized.

Most green tea dietary supplements are sold as dried leaf tea in capsule form. Standardized extracts of green tea are preferred. There are also liquid extracts made from the leaves and leaf buds. The average cup of green tea contains between 50 – 150 mg polyphenols (antioxidants). Decaffeinated green tea products contain concentrated polyphenols. Caffeine-free supplements are available.

Shelly’s Old Fashioned Herbal Tea

4 Green Tea Bags

3 Orange Flavored Tea Bags

3 Lemon Flavored Tea Bags

3 Peach Flavored Tea Bags

3 Passion Fruit Flavored Tea Bags

Fill a large stock pot with water and bring to a boil.  Cut the heat and add all the tea bags listed above.  Let steep for 10-15 minutes.  Pour over ice.  You can sweeten if you want, but try it first.  It might be sweet enough just as is.  Add a sprig of mint and serve.

Hailed as the “Supergrain of the Future”, quinoa (pronounced      keen-wa) is a grain of the past.  It was known as the mother grain by the Incas, who grew it for hundreds of years, high up in the Andes Mountains of South America and was even revered as sacred.  It was one of the three staple foods, along with corn and potatoes, of the Inca civilization.   Each year at planting time, the Inca leader would plant the first quinoa seed using a solid gold shovel!

Today, quinoa is widely available.  The tiny, bead-shaped grains have a mild, slightly bitter taste and firm texture.  Quinoa contains more protein than any other grain.  Some varieties of quinoa are more than 20% protein!  It’s high in lysine, methionine, crystine, calcium and iron.  It is a relatively good source of vitamin E and several of the B vitamins. It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans.  Quinoa also provides starch, sugars, oil, and fiber.  It is an excellent source of nutrition for infants and small children.

The seeds of the quinoa can be used in various soups, breads, and also fermented with millet to make a beer-like beverage.  Quinoa can be substituted for almost any grain in almost any recipe.  It is light, tasty, and easy to digest.  Quinoa has a fluffy consistency and a mild, delicate, slightly nutty flavor that borders on bland.  It is useful for stuffings, pilafs, baked dishes, and breakfast cereals.  It is also great cold in salads.  It is easy to make and cooks within 15 minutes.

Quinoa can be found in most health food stores such as Whole Foods. Due to the relatively high oil and fat content of quinoa, the grains and flour should be stored in glass jars in the refrigerator. Use the grains within a year and flour within 3 months.

Asparagus and Wild Mushroom Quinoa Risotto

(Adapted from 2008 Bonappetit Recipe)

Ingredients:

2 tbsp butter

4 tbsp olive oil, divided

12 oz assorted wild mushrooms (such as chanterelles, stemmed shitakes, oyster, and morels), thinly sliced (about 6 cups)

3 garlic cloves,minced

1 cup chopped onion

2 cups quinoa (about 13 oz), rinsed

½ cup dry white wine

3 ½ cups (or more) vegetable broth

1 lb asparagus, trimmed, cut into 1-inch pieces

½ cup grated Parmesan cheese

1 cup shaved Manchego cheese

Method:

Melt butter with 1 tbsp oil in heavy, large skillet over medium-high heat.  Add mushrooms; sauté until brown and tender, about 7 minutes.  Add garlic; sauté 2 minutes.

Heat remaining 3 tbsp oil in heavy large saucepan over medium-high heat.  Add onions; sauté until translucent, about 5 minutes.  Add quinoa; sauté 2 minutes.  Add wine; cook until liquid is almost absorbed, about 2 minutes.  Add 3 ½ cups broth; cook 10 minutes.  Add asparagus; simmer until quinoa and vegetables are tender, stirring often and adding more broth by ¼ cupfuls as needed, about 7 minutes.  Add Parmesan cheese and reserved mushrooms.  Stir until cheese melts and mushrooms are heated through, about 2 minutes.  Season to taste with salt and pepper.  Divide risotto among bowls, garnish with shaved Manchego cheese, and serve.

Taco Soup

Ingredients:

1 tbsp olive oil                                                       1 (15 ½ oz) kidney beans

1 cup diced onions                                              1 (15 ½ oz) black beans

1 tbsp chopped garlic                                         1 cup frozen corn

1 lb ground buffalo meat                                  1 tbsp chili powder

Sea Salt and ground pepper to taste             1 tbsp cumin

1 (14 ½ oz) can diced tomatoes                     1 tsp hot sauce

1 (15 ½ oz) pinto beans                                      Salt and pepper to taste

Method

In stock pot add olive oil over medium-high heat until hot.  Add onions and garlic and sauté until onions are translucent.  Then add buffalo meat salt and pepper and cook until meat is no longer pink.  Add can of tomatoes (juice and all) and lower heat to medium-low.  Let cook for 2 minutes.  Then add the 3 cans of beans, corn and remainder of the ingredients.  Let simmer for 15 minutes.  Serve over cornbread or Fritos.  Garnish with cheese and green onions.

Meal planning on a budget is a great way to save money, especially in today’s market.  You can save a lot by planning a shopping trip to the supermarket and buying only those products that you really need in your kitchen. The following tips will not only help you cut cost, but also help you stay organized as well.

The first step is to make a budget.  Try writing down what you spend each week on groceries.  That way the next month, you will be able to get an approximate amount of what you need to set aside.

Next is LEARN HOW TO COOK AT HOME!  I know some of you are intimidated, but don’t be!  Buy a basic cookbook (like a Betty Crocker one or How to Cook Everything by Mark Bittman) or take a few courses.  Many community colleges offer cooking classes.  Also check out local chefs or personal chefs (like me).  Some chefs, in their spare time, hosts a variety of cooking classes they offer to their community.  I offer 2 a month, and they are always new and different.  I promise you, anyone can do this!  Cooking at home gives you several advantages:

1.  You will be able to control what is going into your food; like fat and carbs.

2.  You will be able to make more for less so that you will be able to have leftovers to either freeze or eat the next day.

Grow as much produce as you can at home and make it organic!  Not only does this save you tons of money, but you will then be absolutely sure what is going into your food.   If you are not able to grow your own food, then check out your local Farmers Market.

Before leaving for the supermarket, take an inventory of your kitchen. Make a note of the food supply present in your cabinets and refrigerator. Write down all the supplies that may run out of soon or have already been used up. This will not only help you take stock of your kitchen, but it will also allow you to buy only the essential things that are needed.  To help you do this, keep a list by or on your refrigerator.  When you’ve used the last of something, or notice that you need something, write it down at that moment!

Never shop hungry!  If you leave home without having a snack, you are going to want to buy everything that remotely sounds good to you.  Plus, if you go hungry, you won’t be able to concentrate and focus on the task at hand.

The next thing to do is plan a menu for the week.  Make a list of your family’s favorite meals, and add any extra ingredients required for the meals.  This will help you plan the entire week’s recipes without missing any ingredients. Once a complete meal plan is ready, make a shopping list and check for coupons or grocery store flyers that you can use while shopping.  Once you prepare a budget, stick to it. Check your shopping list and if it exceeds your budget, then adjust it accordingly. Do not be tempted to overspend.   When shopping, always make a note of the prices of the items, as it will be helpful in planning your next meal budget.

Shop your grocery store at off-peak hours.  This way you won’t be rushed and you will be able to make better decisions about what kind of food to buy.

When you reach the supermarket, follow the shopping list.  Do not buy things that you don’t need. If you come across great deals, buy more of it (if it isn’t perishable and can be stored) to save money.  If you happen to have extra funds one month, think about bulk buying.  This is another excellent way to cut down the grocery cost.  Try to avoid any convenience food like pre-packaged salads, fruit, carrots, or apple snacks.  You are paying way too much for these items.  Just purchase some Pyrex storage containers and do it yourself!  By making your own convenience food, you will be able to make healthy food that you can take on the run.

Don’t buy junk food or sodas.  Not only are they expensive, but they are extremely unhealthy!

At home organize your pantry so that you can easily keep track of what you have.  When cooking, save leftover vegetables.  They can be added to soups, stocks, rice, omelets and salads.  Do not throw away leftover foods as they can be re-heated and eaten the next day.

Last…limit the times you eat out.  This is the best way to save money.  Eating out is expensive.  If you have to eat out for some reason, make healthy choices and do away with expensive drinks and sodas.  Drink water instead.  It’s not only FREE in most places, but it is essential to your diet.

Here is one of my favorite recipes for a great spring salad!

Perfect for a lite lunch or healthy dinner.

Mesclun Salad with Roasted Pears and Glazed Walnuts

Prep:  20 minutes  Roast: 20 minutes   Oven:  425F

Makes 12 servings

2 lbs Bosc pears (6 medium), peeled, cored, and sliced ¼ inch thick

1 tbsp olive oil

½ tsp salt

¼ tsp ground black pepper

¼ cup olive oil

2 tbsp. sherry vinegar or balsamic vinegar

2 tsp finely chopped shallot

1 tsp honey

2 5-ounce bags mesclun mix or spring salad mix (12 cups)

3 oz blue cheese, crumbled (3/4 cup)

¾ cup glazed walnuts

½ cup golden raisins

1. Preheat oven to 425.  Line a sheet pan with foil.  Place pear slices in prepared pan.  Drizzle with 1 tbsp. oil.  Sprinkle with salt and pepper; toss to coat.  Roast pear slices uncovered for 20 to 25 minutes or until pears are golden and edges are crisp and brown, gently turning and rearranging once.  Cool
2. For dressing, combine ¼ cup oil, the vinegar, shallot, honey, salt and pepper.  Cover and shake well

Add the blue cheese, walnuts, raisins, and pears to the greens and mix in dressing