making your own popsicles

Make It Monday: Frugal & Frozen–Refreshing Homemade Ice Pop Recipes for Summer

Here’s a previous post that ran in 2012, when my kids were younger…but still a favorite here at TFF!

Homemade ice pops are tasty, inexpensive, and healthy. Here are some versions to try this summer.  Continue reading “Make It Monday: Frugal & Frozen–Refreshing Homemade Ice Pop Recipes for Summer”

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What’s for Lunch? Low-Glycemic Leftovers

low glycemic lunchWhat do you do with a handful of leftover tuna, chickpeas, dried cranberries and almonds? Well, if you’re trying to whittle down your waistline and cholesterol — mix it together and have it for lunch (with a bit of salt, pepper and tablespoon of lemon juice). It was one of the best lunches I have had in a long time, and I’m feeling more energetic than ever. Continue reading “What’s for Lunch? Low-Glycemic Leftovers”

How Many Pounds of Boneless Chicken Do You Really Get for Your Money? (Not meant for the queasy…)

I wanted to see for myself just how much boneless chicken breast I’m really buying for my money after all the fat is cut off the poultry. It’s a bit of an eye-opener.  Continue reading “How Many Pounds of Boneless Chicken Do You Really Get for Your Money? (Not meant for the queasy…)”

The Tightwad’s Notebook–Lesson 13: When Money is Tight, Get Creative in the Kitchen

The Tightwad’s Notebook–Lesson 13: When Money is Tight, Get Creative in the Kitchen

soup is finished
Soup is a great item to make during those lean times. Use tomato sauce as your base and just find anything else you have in your freezer, mix together, and you have a unique, homemade dinner.

This is a basic lesson I learned years and years ago from The Tightwad Gazette. It was one of author Amy Dacyczyn’s basic tenets in her life. Instead of getting anxious when your bank account is lean, get creative. Continue reading “The Tightwad’s Notebook–Lesson 13: When Money is Tight, Get Creative in the Kitchen”

Frugal Recipes: Easiest Pizza Dough and Pizza Sauce for Homemade Friday Night Pizza!

I have  been making this pizza regularly, since 2008, after reading Barbara Kingsolver’s Animal, Vegetable, Miracle.  I downloaded her recipe and have it taped to the inside of a kitchen cabinet.

For our family, it rolls out to make two 16-inch thin crusts.  (I also use this dough recipe for Stromboli)  Make personal pizzas and have your children take turns rolling out the dough!

Let yeast dissolve for 10 minutes
Measure and mix the two flours
Stir in salt and olive oil to the yeast mix. Here's what I use, purchased from my food co-op.

In the time it takes for the dough to rise (for 30 – 40 minutes), your pizza sauce will be done.  I use award-winning chef and contributing writer to “Cooking Light Magazine”, Deborah Madison’s recipe:

Tomato Sauce for Pizza, from Deborah Madison’s Vegetarian Cooking for Everyone

2 Tablespoons olive oil

2  garlic cloves, thinly sliced

1  28-ounce can crushed tomatoes in sauce

salt and pepper to taste

Warm the oil over medium heat in a wide skillet with the garlic and a little black pepper.  Add the tomatoes and a pinch of salt.  (On my stove, I lower the heat so that the tomatoes don’t splatter.)

Cook, stirring every now and again, until the juices are evaporated (reduced) and the sauce that remains is thick enough to mound on a spoon with no surrounding watery liquid.  (Again, on my stove, I adjust my burner dial to between 3 and 4.  In 30 – 40 minutes, the sauce is nice and thickened.  Remember that the sauce needs to be fairly thick, or the crust will come out soggy.  You can totally do this.  It takes time to figure out what settings work best on your stovetop, that’s all.)

This is what the dough looks like after it has risen. I put a dishtowel over it and put the bowl on my boiler for 40 minutes
Pizza dough rolled out on parchment paper.
Plain pizza pie for the kids...
...and a second pie with a topping of onions and peppers for me and my honey!

Enjoy saving money eating your own homemade pizza!

~Aimee, TFF