Cutting Back

So I'm on a slow mission to simplify things in life...having SP around to occupy a bit more of our time around here has helped me work on prioritizing a little more than I did before.  I've stopped designing online so I can spend my extra time actually scrapbooking our family memories which I have always truly enjoyed.  I have also pulled out my sewing machine to start putting together some of the quilts I've had fabric stacked up for to get them cleaned up, made and used (yes, my mom is thrilled I've picked this back up!)!  And on March 3rd, I am having a Crafter's Paradise sale with a few friends to get rid of all of the crafting things I haven't used in a few years that are taking up way too much space in our extra bedroom upstairs. 

One of the things at which I'm trying earnestly to become better is cooking more at home and making things from scratch that usually are small costs on their own at the grocery store but that tend to build up to large costs in the end.  

I found this book, 2012 Family Guide to Groceries under $250 a Month, and this website, Organize Your Busy Life, and was pleasantly surprised to realize that making several of what I consider "staples" for cooking rather than purchasing them can help lower our grocery bill.  Yes, they are healthier as well, but truly I'm doing this for the cost-cutting aspect and the simplicity of less mess in my pantry.


So, here are two staples I have made over the last few days I would like to share with you (will share another one in next post!).  I assure you that while they might take a few minutes longer than opening a can, they were still very quick and easy to prepare and freeze. They take up minimal space in my freezer in ziploc baggies!


Homemade Cream of Chicken condensed soup
(found recipe HERE)

(makes approx 3 cups which equals 2 cans)

1 1/2 cups chicken broth (I used chicken bouillon cubes and water)
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder (I added a bit extra and used minced garlic)
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
1/8 teaspoon paprika
1 1/2 cups milk
3/4 cup flour

In a pot, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).
In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.
Then bag it in 1 1/2 cup portions, equal to approx. 1 can and freeze. 
**I found when using it in a recipe that it was a bit thick so you might need to add a little milk when cooking. 

**I also doubled the recipe to have 4 "cans" worth on hand.

Homemade Cream of Mushroom condensed soup
(Found recipe HERE)
 I found this makes 1 1/2 cups = approx. 1 can


1 1/2 Tbs butter
1 1/2 Tbs olive oil
1/4 c flour
1/2 c chicken broth (again I used bouillon cubes and water)
1/2 c milk
1/2 c mushrooms, chopped
salt and pepper to taste


Place mushrooms in food processor to chop (or chop finely with knife,etc...). Place butter and olive oil in a pan or pot (depending on how many batches you make at one time), heat.  Add mushrooms and cook for a few minutes (until darker in color).  Whisk in flour then add broth a bit at a time, stirring continually, to create a thick paste.  Add milk a bit at a time until desired thickness is reached and that's it!  

Bag in 1 1/2 cup portions (1 can each bag) and freeze.  
**This soup was not as thick as the cream of chicken (thinking I might go a bit lighter on the flour in the cream of chicken next time to make it a bit more thin) and it tasted and smelled DIVINE!!!  I can't wait to use it in a recipe!
**I quadrupled this recipe to get 4 "cans" worth for freezing.


Go Forth and make soup!  
And please share if you have recipes for other "convenience" foods as the author of the book calls them.  Things we use in our kitchens that are cheaper to make from scratch and better for you!