Family Feasts for a Week: A Penny-wise Mom Shares Her Recipe for Cutting Hundreds from Your Monthly Food Bill

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What would you do with an extra 0 each month?
Let ‘s face it. Staying within a budget these days is a hard act to stick with, especially if you have a family of four or more. When juggling a busy schedule dedicated to school, work, and family activities, convenience has a tendency to overrule thriftiness-and we all know convenience comes at a cost. But if you can master your spending in just one area-your food bill-you will greatly expand your spending options for other, more rewarding areas of your life.

What would you do with more free time in your day?
You ‘ve heard the saying ” time is money, ” and time well spent can save you big bucks. Learning how to compile grocery lists, compose weekly menu plans, and shop less will not only save money at the register, it will also save you time in the store and in the kitchen. Come to the table prepared to enjoy the feast as you build time-saving skills that will serve you and your family for a lifetime to come.

What w

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300 Best Rice Cooker Recipes: Also Including Legumes and Whole Grains by...

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Learn how to make Lemon Rice Recipe by Manjula View full recipe at www.manjulaskitchen.com Ingredients: Rice: 1 cup rice 2 tablespoons oil 1 3/4 cup water 1/2 teaspoon salt Seasoning: 2 tablespoons oil 1/2 teaspoon cumin seed 1/2 teaspoon mustard seed 1/2 teaspoon turmeric 2 red whole red chili 1 green chili sliced in four long way 12 to 15 fresh curry leaves 2 tablespoons chana dal, pre-soaked in water for at least half an hour 1/4 cup unsalted roasted peanuts 1 teaspoon salt adjust to taste 1/4 cup lemon juice
Video Rating: 4 / 5

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Saffron Rice Recipe – How To Cook An Easy And Flavorful Rice

Saffron Rice Recipe

Ingredients for the Saffron Rice recipe:

2 cups (400g/13 oz.) basmati rice
25g (1oz.) butter
3 bay leaves
1 1/4 of teaspoon saffron threads
2 cups (500ml/16 fl oz.) boiling vegetable stock

Directions for the Saffron Rice recipe:

1.    Wash the rice, then cover with cold water and soak for 30 minutes. Drain well.
2.    Heat the butter in a frying pan, add the bay leaves and rice and cook, stirring, for 6 – 7 minutes, or until dry.
3.    Soak the saffron in 2 tablespoons of hot water for 5 minutes. Add to the rice with the stock and 1 1/2 cup (375ml/12 fl oz) boiling water. Bring to the boil, then simmer, covered, for 12-15 minutes, or until all the water is absorbed and the rice is cooked.

Nutritional Value for the Saffron Rice Recipe:
Protein 19 g;
Carbohydrate 38 g;
Dietary Fibre 1 g;
Cholesterol 48mg;
Energy 1090kJ (278cal)

Note for the Saffron Rice Recipe:

This is an easy and flavorful rice that you should enjoy making it when white rice just gets too boring. When it is finished it is fluffy and the rice is not broken. You should rinse the rice and clean it thoroughly before you add it to the mixture and you can also garnish it with some parsley for some color. This recipe is known because it uses basmati rice, and is much healthier and lighter. Also this is a recipe which can be cooked very fast when you need something to eat fast or you have unannounced guests.

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This fail-safe chicken and rice recipe is perfect for holiday entertaining since it’s easy, affordable and feeds a large group. Also, everyone loves it! Visit foodwishes.com to get the ingredients, and watch over 300 free video recipes. Leave me a comment there. If you have questions, ask on the website. Thanks!!
Video Rating: 4 / 5

www.ManjulasKitchen.com INGREDIENTS RECIPE FOR 4 TO 6 SERVINGS 1 cup basmati rice 2 cups water 3 tablespoons of oil 1 teaspoon cumin seeds 2 bay leaves 1/2 cinnamon stick 2 cloves 1 black cardamom 1 teaspoon salt 3 tablespoons of oil 1 teaspoon cumin seeds 1 medium size dices potato 1 chopped carrot 1 cup cauliflower in small pieces 1 cup frozen green peas 1 cup of red bell pepper chopped 2 Serrano peppers 1 teaspoon chopped ginger 1 teaspoon salt send comments to manjulaskitchen@yahoo.com
Video Rating: 4 / 5

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Coconut Rice Recipe (Nasi Lemak Recipe)

Ingredients for the Coconut Rice Recipe (Nasi Lemak Recipe):

2 cups (400g/13 oz.) long grain white rice
1 pandan leaf, tied in a knot (See Note)
3/4 cup (185ml/6 fl oz.) coconut cream

Directions for the Coconut Rice Recipe (Nasi Lemak Recipe):

1.    Rinse the rice under running water until the water runs clear, then transfer to a large bowl, and cover with 1 litre (32 fl oz.) cold water. Set aside to soak for 30 minutes and then drain well.
2.     Bring 3 cups (750ml/24 fl oz.) water to the boil. Add the rice, pandan leaf and salt to taste. Reduce the heat and cook, covered, for 12 minutes, or until the rice is just cooked and tender.
3.    Remove the rice from the heat and add the coconut cream. Stir a bit gently to avoid breaking the grains of the rice. Cover the pan and set aside for 10 minutes or until the rice has absorbed the coconut cream. Lift out the pandan leaf and discard before serving.

Nutritional Value for the Coconut Rice Recipe (Nasi Lemak Recipe):

Protein 5g;
Fat 6.5g;
Carbohydrate 54g;
Fibre 2g;
Cholesterol 0mh;
Energy 1240kj (295cal)

Note for the Coconut Rice Recipe (Nasi Lemak Recipe):

Pandan leaves, also known as pandanus or screw pine leaves, are used to wrap and flavour food. They are available in Asian grocery stores. Tying the leaf in a knot will make it easier to handle, but will also break the leaf and release the flavour. The coconut is soothing for the palate and this rice is ideal for serving with spicy Malaysian and Indonesian food.

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by Sherwin Huang

A Delicious Rice Cooker Pasta Recipe

Pasta can be one of my favourite foods. However, I only really enjoy it when it’s lovingly home cooked, as it enables the food to be served the minute it’s ready. And the quality of ingredients is easier to verify. Onions and garlic are essential. And mushrooms and bell peppers are excellent vegetables for balancing the meal, both in terms of flavour and nutrition.

This delicious pasta dish can be cooked using a rice cooker. It is suitable for people who do not have hobs at their disposal. For example, I use it in my office, where we only have a microwave and rice cooker.

The meal contains a lot of vegetables, and can therefore be view as healthy from that point of view. However, I like to add a block of cheese, which you may want to leave out. I also used minced beef to add protein. Though I’m trying to cut down on meat and may leave that out too in the future.

Ingredients

Fusilloni Pasta

Garlic

Onion

Basil

Oregano

Vegetable Stock

Olive Oil

Tomato

Mushrooms

Bell Pepper

Cooking Instructions

Take the minced beef out of the refrigerator about 30 minutes before you start cooking. Cold mince is harder to stir.

Add the pasta to the rice cooker. Some rice cookers come with a rubber pad to stop the pasta sticking to the bottom of the rice cooker. If you have one, use it, otherwise don’t worry about it. Cover the pasta with cold water.

Finely chop the onion and garlic. I used 6 cloves of garlic, and 1.5 onions. Add them to the rice cooker.

Chop the mushrooms into quarters and the bell pepper into small 1cm squares. If you want a fine sauce, chop the vegetables into even smaller portions. Add these to the rice cooker.

Chop up the tomatoes. There is no need to remove the skins as they improve the texture of the final result. A tin of tomatos could be use instead or as well.

Season the mixture with salt and pepper. And add the oregano, basil and vegetable stock.

If using cheese, chop it unto 1cm cubes and add it to the mix.

Finally, add the minced beef.

Pour over a healthy amount of olive oil and mix up the food.

Turn on the rice cooker and let it all cook.

Potential Issues

There are a lot of ingredients in this recipe, and smaller rice cookers may not cope. If the rice cooker goes to “keep warm” mode too soon, and the food obviously isn’t cooked yet, then take out half of the mixture and continue cooking the remaining half. The removed mixture can be cooked afterwards or saved for another day.

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