Author: Emily

SERIES: eggs and frittatas

SERIES: eggs and frittatas

Week 4 of this 4-week series on eggs, brings us to the frittata.  The frittata is the low-calorie version of a quiche.  It’s crustless and typically there is nothing mixed into the egg other than salt, pepper, herbs, and maybe a little milk, but this 

organization and photos

organization and photos

Back on the topic of organization, we’re tackling digital photos. I have a little bit of a personal motto that’s essentially, you’re going to have to do the work anyway, so you might as well be organized up front so that you can work in 

pad thai with chicken

pad thai with chicken

We love getting Thai take-out – it’s a treat.  Something about the sweet, salty, umami combination that is so satisfying, especially with fresh aromatics.  We still do get take-out on occasion (pad thai isn’t our usual order), but we’ve come across this recipe that satisfies some of that need for take-out.  And we know what the ingredients are which is always comforting.  I tried a couple of different recipes, and this one is my favorite.

pad thai with chicken
Yield: 4-5 servings

pad thai with chicken

Ingredients

  • 8 oz. wide Thai rice noodles

Sauce

  • 3 TBSP tamarind pulp, rehydrated (see note)
  • 4 TBSP fish sauce
  • 3 TBSP oyster sauce

Stir Fry

  • 4-6 TBSP olive oil
  • 2 shallots, minced
  • 4 garlic cloves, minced
  • 1-1.5 lbs boneless skinless chicken breast, sliced 1/4" thick
  • 4 eggs, beaten
  • 1 bunch green onions, chopped into 3" pieces
  • 1 TSP red chili flakes

For Serving

  • 1/2 cup peanuts, roughly chopped
  • Lime wedges
  • Basil leaves
  • Cilantro leaves

Instructions

Cook noodles according to package instructions. Once done cooking, drain and soak in cold water. Set aside. You'll want to use these within 10-15 mins.

Mix sauce in a medium bowl and set aside. Heat 2-3 TBSP oil over medium heat in large pot (dutch oven or pot with 4-6" sides). Cook chicken until browned and cooked through in batches and set aside. Once chicken is done, add shallot and garlic to the pan and cook for 30 seconds. Add chicken back to the pan along and combine. Push everthing to the sides of the pan, add more oil and scramble eggs. Combine chicken mixture with eggs. Add green onions and red chile flakes and cook briefly. Add noodles and then sauce. Toss gently for 2-3 minutes until sauce is absorbed in noodles and remove from the heat.

Serve pad thai with optional toppings of choice.

Notes

Inspired by: Recipe Tin Eats

Tamarind Pulp: you can substitute tamarind puree, but not concentrate. We found the pulp to be a flavorful, inexpensive option and sourced from a local urban Asian supermarket. If using the pulp, you want to rehydrate with 1-2x hot water versus pulp. Once mixed, it should turn into a paste. Using a fine mesh sieve to strain out the pulp.

SERIES: eggs and omeletes or omelettes

SERIES: eggs and omeletes or omelettes

Week 3 of this 4-week egg series continues with omelets.  What comes to mind when you think about omelets?  I think of the classic Denver omelet that you can find at just about any breakfast diner in the US.  This is typically prepared with a 

local strawberry rhubarb pie

local strawberry rhubarb pie

Is there anything more Spring-like than a strawberry rhubarb pie?  Around April & May each Spring I start getting the urge to make one.  There’s not much overlap between when the rhubarb is in season and when local strawberries come on, but rhubarb lasts a 

intro to budgeting

intro to budgeting

Creating more freedom in our lives with our time and commitments led my husband and I down a path of personal budgeting.  Our dreams and vision for our future were the primary driver behind budgeting.  While we were both mostly responsible with money – living on less than we made, saving for retirement, carrying no personal debt, paying down a mortgage – neither of us ever lived on a strict budget. It wasn’t until we started down the path of a transitioning to a single income that we intentionally put ourselves on a budget and started to instill discipline with our monthly spending. Believe it or not, budgeting became fun and almost a little internally competitive. Neither of which I associated with budgeting before this journey – dread and heavy administration were more often the associations.  We found that once we got going, living on less became more fulfilling than living on whatever we wanted, whenever we wanted it.  It made those things that we did buy more satisfying and excitement began to build as we could see our discipline lead us closer to our goals each and every month.

The premise of budgeting isn’t about being cheap, it’s about focusing your resources on what you care about most. The same is true for my time and energy. I’ll sacrifice and discipline myself in certain areas so that I can have the things I value most. Not every tradeoff is an “or” sometimes it’s an “and.” I love wholesome, nutritious, and delicious food – this is achievable on a budget, it just means that it likely won’t be convenient. But who sold us the lie that everything in life should be easy?  I do understand that we’re all in a different stage in life and some of us have so many things on our plate that convenience is a requirement.  But with budgeting, time management, and overall health for yourself, you do have to get really clear about what’s important to you so that you can prioritize that and manage down the rest.  So, what have we learned since starting budgeting?  There is incredible value in the discipline.

value

  • Shows you where you actually spend your money
  • Ensures that your hard-earned money is going toward what you want it to
  • Allows you to strategically link your finances to your vision and goals, and execute on the financial element of those
  • Creates small “savings accounts” for expenses that you know are coming but don’t occur every month (vehicle repairs, vet bills, HOA dues, vehicle tabs, home improvement, etc.)
  • Relieves stress – when those expenses come, you don’t have to squeeze it in, or finance it, the funds are already available in your account
  • At the end of the day, discipline is satisfying; once you achieve the goal, you don’t look back and think all that hard work wasn’t worth it

then and now

Before we created a personal budget, we were living on two incomes in professional careers.  We didn’t live paycheck to paycheck, always had a surplus at the end of the month, and our spending wasn’t atrocious.  Vacations for us often looked like weeklong camping, rafting, or outdoor based adventures versus a week in the Marriott on Maui.  While the Marriott tempts me too, we just find more enjoyment out of outdoor recreation than we do beach vacations.  Generally, we didn’t finance things, even more so as we age, and if we want something we buy it with cash (including cars, home improvement, and any recreational toys).  We don’t play with credit cards. We both consistently maxed out retirement savings – knowing that our early professional years may be our highest earning years and we wanted the compounding benefit of time on our side for that investment to grow without reliance on heavy contribution in the future.  We consistently gave 10% to our local church – something that’s important to us.  Once those bases were covered, the remainder was treated like a slush fund.  We shopped, we ate out, we bought what was appealing at the grocery store, etc.  The spending was within reason, but it certainly wasn’t intentional.  In our minds, our priorities were taken care of and this money was ours to do with as we wished.  We were doing good, but sometimes good is the biggest enemy of the best.

Let me just say budgeting is a journey.  And anything worth doing, should be treated as such.  It’s not about coming out of the gate perfect and doing all the right things.  You build the practice over time getting a handle on the most critical elements first and then it’s easy to add to that strengthening other areas.  Don’t look at what other people are doing and compare yourself to that, compare yourself to what you were doing yesterday.

Fast forward to now, we have a budget for every dollar that we spend.  We’re not perfect about adhering to it – that’s our growth opportunity this year.  We found that our biggest areas of discretionary spending are groceries, eating out, and shopping.  Our preferred form of entertainment and recreation is outdoor pursuits.  These can be expensive.  And we find that sporting goods is one of our biggest spending categories that we have to be intentional about.

In our first year of budgeting, our focus was:

  • Analyzing our spend over the previous 12-months to understand our spending habits by budget category
  • Creating a reasonable budget, based on actual spending trends, funding the things we care about vs. overspending in things we consume
  • Tracking and reviewing our spending monthly and making realistic adjustments as needed
  • Controlling our food spending – we did this leveraging the cash envelope system for this category which includes groceries and eating out (separate budgets for each)

We did great on these areas!  We’re in our second year of budgeting, and now that we’ve nailed the first-year disciplines, our focus this year is:

  • No spending unless it’s in the budget
  • Control our other discretionary spending.  In our first year, we found that we were overspending in the non-food categories of discretionary spending (clothing, sporting goods, and other shopping).
  • Review our monthly spending and next month’s budget together.  In the first year, I was mostly doing this independently even though my husband was very supportive and on board with the plan.

what’s to come

This is a food blog, which means the primary content is going to be recipes.  That said, I’m going to pepper in some content related to managing your kitchen and your home well.  One of those topics will be personal budgeting.  The scope of this will be limited to creating and leveraging a monthly budget and will not include financial advice, how to tackle debt, how to invest your money, how much you should invest, etc.  For these broader financial topics, leverage your favorite resource for managing your finances.  We have found Dave Ramsey’s baby steps to be very helpful when prioritizing what to tackle first.   You can expect future budgeting content to include:

  • Budgeting tools (DIY and Apps versions)
  • Lessons learned and tips for success
  • Catalysts for spending less on food
  • Grocery pricing comparisons
  • Creating a vision and goals and linking your budget to them
SERIES: eggs and quiches

SERIES: eggs and quiches

Week 2 of this 4-week series on eggs, brings us to the quiche.  Breakfast, I think, more than any other meal has so many different styles in the sense of on-the-go (things that you can get at a coffee shop or bakery like breakfast burritos 

meatballs from a connoisseur

meatballs from a connoisseur

When my husband and I were dating, I clearly recall sitting down at a local restaurant that had been featured on Diners, Drive-ins, and Dives where my now husband ordered meatballs.  They were big for meatballs – maybe slightly smaller than a tennis ball – 

organization and recipes

organization and recipes

It’s Spring!  Time to get after cleaning and organizing.  This is the first post in the category of organizing your kitchen and your home.  Not everyone is inclined to be organized.  For many of us, it’s a learned habit.  But there are great benefits to putting in the work up front so that the work to come can be more productive.  In fact, people who have clean workspaces are 95% more productive.  Just leaving your desk messy (or kitchen, or living room, or …) increases your risk for feeling tired or depressed.  The goal is to start the day clean and end the day clean.

According to business owner & entrepreneur Codie Sanchez:

“You want to change your life, start with cleaning your room.

You want to get rich, start with cleaning up your finances.

You want to change your body, start with cleaning up your diet.

Cleaning = underrated hack.”

For many of us, our kitchen is our workspace, and our home is our workspace.  So, let’s kick this off with recipe organization.  Collecting recipes that you enjoy making is a critical step to being able to consistently meal plan.  Meal planning will save you time, money, and mind share.  We’ll talk about this in upcoming posts, but let’s start with building a catalog of go-to recipes.  Cookbooks are awesome – I have a vast collection – but they’re not easy to thumb through when you’re looking for meal ideas.  You need a recipe binder, a box, or a catalog of some sort that you can manage and flip through when you need ideas.

What I’ve found to work well is a regular 1” 3-ring binder.  You’ll eventually outgrow the 1” binder and could go with a 2” or even 3”, but I find those too big and cumbersome.  I outgrew my first 1” binder a couple of months back and just added another instead of sizing up.  I split the soup, salads, and mains into their own binder and kept the remaining categories in the original.

Here are some hacks I’d recommend as you start to pull together a catalog of your tried-and-true recipes:

  • Create a table of contents, categorizing food into a handful of major categories (appetizers, salads, soups, mains, desserts, beverages, etc.).  This serves two critical purposes:
    • Makes it easy to quickly scan for meal planning (vs. flipping through one by one)
    • Helps you quickly locate the recipe you’re looking for
  • Only add recipes to your catalog that you’d tried and approved; look for a binder that has a pocket inside the cover for those recipes you haven’t yet made, but would like to try
  • Make notes on the recipes where you’ve made variations or would recommend a variation for the next time
  • Find a couple of blogs that you love for sourcing recipes – when you need to collect more, it’s easier to go to a trusted source that you like versus randomly searching the internet
  • Continually be on the lookout for new recipes to add to your trial pocket – the more you have, the easier meal planning will be
  • Create two Word document templates that you can use over and over:
    • one for recipes
    • one for your table of contents that you can use consistently
  • Type out any recipes that you’ve found in cookbooks, got handed down from family, or created on your own that you want to remember and have at our fingertips when meal planning

I’d love to hear your processes and how you stay organized with recipes.  Share your hacks in the comments below!

SERIES: eggs and egg bites

SERIES: eggs and egg bites

Eggs are such an incredible food.  Full of protein, vitamin A, folate, Omega-3’s, and other high-quality nutrients.  And nutrient density increases dramatically with pastured eggs.  Remember when we thought eggs (and butter) were bad because of their cholesterol (and saturated fat)?  And in response, replaced