Everyday Food magazine March 2012

Stretch Your Grocery Dollars with Help from Everyday Food Magazine

Everyday Food magazine March 2012

Everyday Food magazine March 2012

Who doesn’t want more grocery money? With these five tips from Everyday Food magazine, you can eat well without gobbling up your grocery budget.

These days, we want to get the most out of our groceries to help stretch our hard-earned dollars as far as we can. So, anytime magazines share these kinds of helpful hints, I pay extra attention.

Everyday Food’s March issue shares some good ones from various magazine editors and staff members, and the feature even includes a quick guide to help you determine how long to keep leftover foods in the fridge.

Particularly with those perishable ingredients, it’s easy to use a little and then toss a lot in the trash–unless of course you’re creative enough or have the forethought to plan accordingly. For the rest of us, it can especially sting the wallet when parting with a pricey item like fresh herbs.

I never seem to finish off a quart of buttermilk before it goes bad since some recipes I use only call for a cup or less. After coming across a handy tip from Eating Well magazine, however, I don’t have to worry about it anymore. I simply take a cup of low-fat milk, add a teaspoon of vinegar and let it sit for 30 minutes before adding it to the recipe.

That go-to shortcut has saved the day—and the meal—more times than I can count, and there are so many more efficient tricks just like it. Here are five more from Everyday Food:

1. Freeze Buttermilk. Making your own buttermilk isn’t the only way to get the most out of this perishable item. You can also freeze it and use it as needed.

2. Dry Fresh Herbs. Are those fresh herbs about to spoil? Tie them in a bundle and hang them upside down until they dry (about a week). Then store them in a sealed plastic bag.

3. Make Vegetable Medleys. The shelf life of veggies can be extended in several creative ways. To clean out the fridge, make a vegetable soup or collect and freeze veggies to have on hand for stock.

4. Try No-Lettuce Salads. No Lettuce? No problem. You can still throw together a tasty salad without this base ingredient. One editor adds chopped celery, herbs and feta cheese for a unique take on the side.

5. Save Your Leftover Coffee. Don’t pour the rest of your morning coffee down the drain. Freeze it instead to make your own (much less expensive) iced coffees or smoothies.

What are some of your tried and true grocery-stretching tips?