If you would have told me five years ago that I would be making homemade stock from leftover turkey, I would have laughed. Not only was I a kitchen novice, but the sight of a leftover bird of any type made me positively squeamish. If you are one those, read no further. But if you can handle a little gross factor and want to learn this valuable frugal skill, grab a stockpot and join me for some nourishing homemade broth.

Good stock is a cooking essential; homemade soups demand it, vegetables and rice appreciate it. And when you or a loved one is sick, there is nothing more soothing than warm broth. Wives tales aside, meat stocks are full of minerals and electrolytes. Keeping plenty of stock on hand during winter months is always prudent.

Supplies:

leftover cooked turkey or chicken
large stockpot
cold filtered water
apple cider vinegar
black peppercorns (optional)
vegetables
strainer
cheesecloth
glass jars, ziploc bags

Instructions for Homemade Stock:

To make a basic stock, start with your leftover bird; organic or free range is best if your budget allows. A little meat left on the bones is fine, and will enhance the flavor. It will fall off the bone during the cooking process and you can save it for stew.

A large stockpot is a worthy investment for the frugal cook. Grab your largest pot and place your cooked poultry inside, breaking apart as needed. Fill the pot will cold filtered water, leaving an inch or two of space at the top.

Throw in some black peppercorns (optional) and 1-2 tablespoons of apple cider vinegar. The vinegar step is important, as it will help to draw minerals out of the bones. Let it sit for about one hour. You can then add vegetables if you desire, for flavor and extra vitamins. Three to four coursly chopped carrots, onions and celery work nicely.

Bring the stock to a boil, then lower heat and simmer for several hours. For best results, lower the flame as far as it will go, and simmer overnight, covered. About 24 hours is ideal.

Finally, remove from heat and pour the stock through a strainer lined with cheesecloth. I strain mine directly into glass mason jars with a wide-mouthed funnel for storage.  You can use the stock right away for cooking, or freeze them for later use.

If you do plan to freeze, let it cool completely and leave an inch or so of headroom at the top for expansion. Ziploc bags or containers also work well for freezing, properly portioned in one cup increments. Some prefer to freeze stock in ice cube trays then transfer to a bag for easy tablespoon portioning.

Your beautiful stock will keep for about a week in the fridge or four to six months in the freezer. It will add wonderful flavor to your cooking while saving you money.

Feeling really frugal? Reuse the bones and repeat this entire process up to three times!

Do you enjoy homemade stocks?

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The following is a guest post from contributing writer, Amy.

Pumpkin pies will grace many a table this Thanksgiving, and it is one of my family’s favorites!

This particular recipe hails from my great-aunt, and while I’m sure my version is not as tasty as her’s was, I’m pretty sure she would be proud of my pie-making skills.

Ingredients

2 farm-fresh eggs
1/2 cup organic brown sugar
3/4 cup raw milk
1 cup pumpkin (I like to make my own pumpkin purée)
1/2 tsp. cinnamon
1/4 tsp. ginger
2 Tbsp. butter

Directions

Beat the eggs and sugar with a mixer, either stand or hand-held.
Mix in the milk.
Add remaining ingredients, mixing well.
Carefully pour into a 9″ pie crust.  For the crust, I am using a delicious, flaky all-butter pie crust.
Bake at 350°, for 35-40 minutes.

This is a very basic recipe, without a lot of frills, but it is definitely a crowd-pleaser!

Does your family have a favorite Thanksgiving dessert?

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By contributing writer Meagan Newsome of Frugal Fun & Fortune

As a Vegetarian, I have become a lover of the mysterious grain-like substance known as quinoa. Quinoa is a pretty quirky food. The very first experience with quinoa is always fun. You can’t help but stare at the tiny, perfectly-spherical objects on the plate. And then there are the crazy little spirals that add just enough chaos into the mix. Sometimes quinoa is white; other times it’s red. You chew on a spoonful and discover a satisfying crunchiness. What is it, exactly?

Quinoa is actually a seed, rather than a grain. It has the properties of a whole grain, though. Quinoa is a complete protein, meaning it has all 9 essential amino acids in it. That is pretty difficult to find in foods other than meat. That is why it is such a perfect food for Vegetarians.

Quinoa has so much going for it. The health benefits are incredible. In addition to the high protein content mentioned above, it is rare to find a bag of store-bought quinoa that is not organic. It is also gluten-free and cholesterol-free. Quinoa is so quick and easy to make, especially compared to rice. It takes all of about 15 minutes to cook up a big pot of quinoa.

Finally, quinoa is SO versatile. It can be used in so many different ways: as a substitute for rice, in casseroles, on its own with a bit of lemon juice and salt, as a taco filling, to make a fruit salad protein-packed, mixed up with nuts and vegetables, in a cold salad (as a substitute for pasta), stuffed inside peppers, or even as a base for curries.

Even more surprising… did you know that quinoa can be a breakfast food? That’s right – it can be eaten just like oatmeal! And it is simply delightful.

If you do a quick search of the internet, you will find hundreds of different quinoa breakfast recipes. Here’s my personal favorite:

Breakfast Quinoa With Almonds and Cranberries:

Ingredients:

• 1 cup Quinoa
• 2 cups Water
• 1/2 cup dried cranberries (craisins)
• 1/2 cup almonds
• 1 cinnamon stick
• brown sugar
• ground cinnamon

Directions:

1. Rinse the quinoa in a mesh strainer. This is a really important step, because quinoa has a bitter coating on it that needs to be washed away before cooking.
2. Toast the almonds on the stove in a pot until golden brown and fragrant, stirring continuously. (Medium heat)
3. Add the quinoa in with the almonds and toast for a couple of minutes, stirring continuously. (Medium heat)
4. Add the water, cranberries, and cinnamon stick. Stir slightly to combine ingredients (but not too much).
5. Cover the pot. Bring mixture to a boil, and then reduce heat to low and simmer for about 15-20 minutes. (Look for the spirals to open up. That’s your key that the quinoa is finished cooking. Remember that mushy quinoa is not very good. The nutty texture is the best part!)
6. Drain any water that remains.
7. Transfer quinoa to single serving bowls. Sprinkle just a bit of brown sugar and cinnamon on top, just to sweeten it to your liking.
8. Enjoy!!  Feel free to add a splash of milk, if you’d like. 

So how about starting your morning off right? With a protein-packed, healthy, and delicious bowl of quinoa!

Linked to: Tasty Tuesday

*Top photo credit

About Meagan Newsome
Meagan authors Frugal Fun & Fortune, where she writes about saving money, giving to others, delicious Vegetarian recipes, simple living, and her life adventures. Her greatest passions include chasing after God wholeheartedly, social justice and being a good wife. You can connect with her on Facebook and Twitter.
Read more by Meagan -> | Blog

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As a young bride several years ago, I found myself hopelessly lost in the kitchen when it came to putting together a complete meal for my family. After four years of “cooking” for just me and my daughter, my quick fix meals for two just didn’t cut it anymore. I found myself relying on store-bought convenience meals and frozen pizza all too often.

Thankfully for my husband (and children!), I have come a long way since then, but I am still a work in progress. I also struggle with the temptation of eating out, so if I am not prepared to make a meal, it is all too easy to bring home takeout. This is not only hard on the budget, but certainly our health.

There are several strategies I have embraced to make meal time a success in our home. First and foremost, I like to keep it simple. The times I have brought out my inner foodie and went all “gourmet” were total flops. Simple meals, around five ingredients or so work well with my picky eaters and save my sanity.

My next trick is using garlic liberally. Seriously. It makes the whole house smell delicious and my husband adores it. Even the simplest meal of beans and rice is made tempting with some fresh garlic thrown in.

In addition to garlic, I cook with lots of healthy FATS. Comfort foods satisfy for a reason. The body needs those fats! I find that adding real butter to fresh vegetables makes them more palatable to my children. I sneak butter into soups and pasta, fry eggs in it, and include olive and coconut oil whenever possible.

The biggest key to meal planning is a well-stocked pantry. Back in the day when I was seriously couponing, my pantry was bursting at the seams, but not necessarily with ingredients for eating well. Now that I have simplified, I keep basics on hand so that I can always throw together a meal. My pantry musts include lots of beans and rice (of course), stocks, potatoes, garlic, onions, pasta, canned tomatoes, flours, and more. Always in my freezer are frozen veggies, fruits, chicken and beef.

With these strategies in mind, I am sharing five of my favorite frugal meals. This was not easy to narrow down, since I love trying new recipes, but I often return to these five favorites.

1. Pasta

We enjoy a pasta dish about once a week (now gluten-free). Pasta is kid-friendly, cheap and filling. It can be made in so many ways you’ll never run out of recipes to try. One of our favorites is this Chicken & Spinach Pasta Bake.

2. Beans and Rice

Ah yes, the old frugal standby. This is also versatile in that rice and beans will adapt to any flavor you serve them with. You can add ground beef or toppings for a new twist. My kids prefer them with a side of chips and liberal amounts of cheese. Here is a quick and easy version from your pantry. We also love this Brown Rice & Lentil casserole.

3. Soups

I am convinced that soup is one the biggest restaurant rip-offs. Wanna know a trade secret? “Soup-of-the-Day” is often just repurposing the previous days’ leftovers. You can make an entire pot of soup at home for less than the price of one bowl in a restaurant. If you keep stock and veggies on hand, you have soup. I resisted making my own soups for years until I realized just how easy and frugal it really is. We enjoy it year round!  Use up your leftover mashed potatoes for soup.

4. Roast Chicken

Roasting a whole chicken is a lost art, replaced by the ease of boneless skinless chicken breasts. Get a whole lot more bang for your buck by buying the whole bird. Once I discovered how much juicier and nutritious meat cooked on the bone truly is, I never went back! I love Jamie Oliver’s chicken in milk, and make it about once a month. I save some meat for lunch the next day or to throw in some soup. Then I make homemade chicken stock with the bones.

5. Tacos/Burgers

Number five was a toss up. These are my standbys when I am burnt out on cooking and just want something easy. My 10 year old can handle tacos almost completely on her own and my husband grills a mean burger. These simple family favorites are always a hit. Frugal tip: if you are low on ground beef or turkey, sneak in some lentils. No one will ever know!

If are not a meal planner by nature, there are some great resources here on the web to help you get started.

• ReadySetEat Newsletter (includes coupons)
• Recipe Nut (coupons, recipes & tips)
• The Everything Beans Book from Kitchen Stewardship

Do you have any kitchen strategies to share? What’s your favorite frugal meal?

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The following is from contributing writer Meagan Newsome

Spring has sprung. Summer is right around the corner. Why not take advantage of the last little bit of cooler weather and fix up a nice big pot of delicious and comforting soup?

This is THE BEST soup in the world.  So creamy, so nutritiously packed with veggies, so thick, and oh-so-yummy. Even those who aren’t your typical “soup-eaters” will absolutely love this soup.  Kids will go back for seconds!

The recipe is simple — very easy to make and a quick clean up. It is also very frugal in the sense that you don’t really need very much for it. It is meatless, Vegetarian-friendly and can be tweaked to accommodate gluten-free diets. You may find that you have many of the ingredients already on hand, especially if you are in the habit of stocking up ahead of time when prices are rock-bottom.  All you will need to do is grab your last-minute vegetables, and you’re good to go!

Here is how I make it, with a little bit of tweaking from the original recipe…

Cauliflower Cheese Soup:

Ingredients:

• 1  1/2 cups filtered water
• 2 cups chopped cauliflower
• 2 cups cubed potatoes
• 3/4 cup chopped celery
• 3/4 cup chopped carrots
• 1/2 cup chopped onion
• couple cloves of garlic, minced
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 6 – 8 ounces shredded cheese (your preference of how cheesy you want it)
• sea salt and pepper to taste

Directions:

1. Prep all veggies – cut, chop, and mince.
2. In a large (and deep) saucepan, combine all the veggies and water.  Boil until tender (about 10 – 15 minutes).  Add extra water as needed while boiling.  Keep an eye on it so that all of the water does not boil down completely.  Once they are done cooking, set the pan aside.
3. Melt butter in a separate pan over medium heat.  Then stir in the flour.  Cook, while continuously stirring, for about 2 minutes.
4. Remove the pan from the heat and gradually stir in the milk.
5. Return the pan to the heat and cook until it is thickened, stirring frequently. That is the key to this recipe.  If you do not let it thicken, it will not be creamy like it is supposed to be.
6. Stir in all of the vegetables (and any cooking liquid that is remaining).  Season to taste with salt and pepper.
7. Stir in cheese until it is melted and well incorporated.

Serve hot, and ENJOY!  It goes great with some fresh bread and butter.

About Meagan Newsome
Meagan authors Frugal Fun & Fortune, where she writes about saving money, giving to others, delicious Vegetarian recipes, simple living, and her life adventures. Her greatest passions include chasing after God wholeheartedly, social justice, being a good wife to her sweet hub, books, and music. You can connect with her on Facebook and Twitter.

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Written by contributing writer Phoebe Hendricks of Getting Freedom

Are you as big of a pancake/waffle lover as I am?  My family loves to eat homemade pancakes or waffles of any variety.  With five regularly eating members {and an infant!}, the syrup can run dry rather fast. That can get pricey!

Trying to keep our grocery budget low, I began making Maple Syrup a few years back.  While we did enjoy it, it just wasn’t the same as store bought.  Homemade Syrups have always had a great flavor, but they tend to a bit runny. I had no idea how to change that, or if I even could.

Keeping in line with not liking to discard anything, one day, I had an “Aha! Moment”. Now, bear with me through this, and trust me when I say that no one will know your secret ingredient, but you!

Thick and Rich Pancake Syrup

Thick and Rich Pancake Syrup

1½ cups reserved water from boiling potatoes {The potato starch left in the water from boiling your potatoes helps to thicken the syrup as it cooks.}

½ cup packed brown sugar

½ cup white sugar

1 tsp Maple Extract

Add water and sugars to a saucepan on medium heat.  Continue to stir until sugars are dissolved.  Add in Maple Extract.  Continue boiling until you’ve reached your desired consistency, keeping in mind your syrup will thicken as it cools.  I usually end up boiling mine for roughly 10-15 minutes.

TIP::  If you do not have Maple Extract on hand, be creative!  Use Vanilla (one of our favorites!), Almond, Strawberry, Cinnamon, etc.

Once your syrup is cooled enough, you can pour it into a glass jar or bottle, or re-use an old syrup container.  It will keep in your refrigerator for up to 2 weeks. If the sugar begins to crystalize, you can put the container in some hot water to re-dissolve the sugar particles.

One of the things I love most about making my own syrup is the cost.  This recipe makes just over 1½ cups of syrup at a cost of roughly 35¢! Pure Maple Syrup is very expensive, and can be hard to come by.  Imitation maple syrup is more common, and costs a lot less than the pure syrups.  However, most imitation maple syrup in grocery stores have a main ingredient of High Fructose Corn Syrup, amongst other big-named-products-I-can’t-pronounce.  Who wants that for breakfast?

Now you can have the best of both worlds!  The combination of brown sugar and white sugar gives this Homemade Pancake Syrup a rich flavor, while the extract tops it off.  You won’t have to deal with soggy pancakes just to enjoy the flavor and ease of homemade syrup.

How do you prefer to eat your pancakes?

About Phoebe
Phoebe and her husband started their debt freedom journey in 2008. Along the way they’ve found that not only are they living the unconventional life, but loving it! She shares her joys of gardening, canning, cooking from scratch, and crafting on her blog, Getting Freedom. You can connect with her on Twitter and Facebook.

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My husband’s favorite baked goodies are brownies. My daughter and myself have recently gone gluten-free (and I feel wonderful, BTW!) The gluten-free brownie mixes I have attempted so far have been… well, lacking. So I was thrilled, and a little surprised, when a dear friend shared this recipe for brownies.

Black beans? In a dessert? I was skeptical, but willing to try it. Beans are a frugal staple in any pantry, and they are packed with fiber, iron and protein. If I can hide them in food to get my children to eat them, even better.

I was not disappointed by this recipe! It took just minutes to make, and my husband could not even guess the “secret” ingredient. The texture is not quite the same as regular brownies, but rich and delicious nonetheless.

Healthy Grain Free Brownies

• 2 cups black beans (or 1 can of no salt added)
• 3 lightly beaten eggs
• 1/3 cup melted coconut oil (or melted butter)
• 1/4 cup cocoa powder
• 1/8 teaspoon salt
• 2 teaspoons vanilla extract
• 1/2 cup honey (or other sweetener of your preference)
• 1/2 cup chopped up bittersweet chocolate (or semi-sweet chips)
• 1/3 cup finely chopped walnuts (optional)

This is so simple to make! Preheat oven to 350° and grease an 8×8 pan. Add all the ingredients minus the last two (chocolate and walnuts) into a blender or food processor. Blend until smooth and shiny. Stir in the chopped chocolate and walnuts. Spread into the pan and bake for about 30 minutes.

One batch costs under $2.00 and makes about 16 brownies. Even if you are not avoiding gluten, I know you will enjoy this healthy twist on a family favorite.

This post is part of: Tasty Tuesday, Tempt My Tummy Tuesday

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The following is a guest post from my real-life friend and blogger, Rachel of Quirky Momma.

We’re a family of bread snobs.  We love whole grain bread.  As a mom of four, I also love convenience and hate paying $2.50 or more for a loaf of quality bread.  So, here’s the secret: I can eat whole wheat bread fresh out of the oven with 30 min notice for 25 cents a loaf. Yummy and frugal!

I discovered no-knead, slow-rise bread that you can prep in advance to save you time and of course, money.  Even preschoolers can learn to help! You’ll need a big food-safe container with a lid.  I use a 5-gallon Rubbermaid tub.  You want the lid to contain the growing dough, but not explode.  To help the dough “breathe” I poke a tiny hole into the lid.

What do you need to create the easiest bread dough?

Ingredients

9 cups of flour – If you use whole wheat use at least 1 cup of white or add gluten.  I have used oat, rye, flax seed, whole wheat, Bulgar and even dried potato as my “flour”.
1 Tablespoon of sugar – I use brown sugar or sugar in the raw as they have the best flavor
1 1/2 teaspoon of yeast
1 1/2 teaspoon of salt – I use coarse sea salt as it dissolves slower, allowing the yeast to do its stuff.
4 1/2 cups of room temperature water
5 Gallon Tub

Mix all of the dry ingredients together, then add the water.  Mix until all the ingredients are wet.  Put the lid on it and let it sit on a counter for several hours.

If your house is warm (like our house in the summer) you may only want it to sit for an hour or two.  As it is winter our dough tub sits above our fridge for most of the morning.  Stick the tub in the fridge after it starts to bubble.  The dough needs to sit for roughly 18-24 hours before you can start using it.  It should have doubled in size and it keeps in the fridge for more than a week.

To cook with the dough, just scoop out what you need and form it into loaves, rolls, etc.  We’ve even used the dough as our base to create bagels and soft pretzels.  Let the bread sit for a few min before sticking it into the oven.  The yeast needs to be reactivated.  Then bake as normal.

Typical baking instructions/times are as follows:

Dinner or Sandwich Rolls :: Fold dough over itself a few times, so the bread expands up rather than out.  Dust with flour so the lump isn’t sticky.  Bake 20-25 min. at 350 degrees.
French Bread :: Loosely fold dough into a log shape.  Sprinkle with water.  Stick in oven at 375 degrees for 20-30 min.
Pizza Crust :: Sprinkle dough with corn meal.  Roll flat.  Bake for 5-15 min, depending on how crunchy you like your crusts, at 400 degrees.  Add toppings and re-bake.
Bagels :: Form into “O”s.  Drop dough into boiling water for a min or so.  Drop on baking sheet and bake for 20 min at 350 degrees.

If you have a little bit of dough left in the container, feel free to use it as your “starter” and add the new ingredients to the container.  The longer you keep it “alive” the more flavor your bread will have.

As you can see, fresh baked bread does not have to be complicated. Just a little prep time in advance will have you on your way!

About Rachel Miller
Rachel is mommy to three rambunctious preschoolers and a bubbly infant. Their lives are anything but boring!  Her website, Quirky Momma, is the brain-child or diary of all their crazy and silly activities, learning adventures, and helpful tips for parenting and/or maintaining your sanity and survival. You can connect with her on Facebook.

Linked to: Works for Me Wednesday

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Adopting a frugal lifestyle involves learning to make things at home that you would otherwise buy at a store. Homemade cleaning solutions are one of the easiest ways to not only save money but also eliminate harsh chemicals in your home.

You probably know that vinegar is a must-have frugal staple for all sorts of cleaning tasks. But the biggest objection I often hear about using vinegar is the smell. Let me assure you that smell quickly fades, but if it still leaves you squeamish you will love this new recipe I discovered for all-purpose cleaner!

Here are the all-natural ingredients:

• 2 cups water
• ½ cup distilled white vinegar
• 1 tsp. Castile soap w/lavender oil (I love Dr. Bronner’s, it lasts forever!)
• ¾ cup hydrogen peroxide
• 20 drops tea tree oil

Pour all ingredients into an empty spray bottle, shake well.

Spray & wipe clean. Safe to use on ceramic tile, wood, marble & granite.

Safe for the kids to clean with, too!

Notice the cleaner is a cloudy white color, but wipes away clear. This works great on all sorts of gunk! The odor is light and pleasant, not at all harsh.

Read about other homemade cleaners I have shared here and here.

This one is my new favorite, and I plan to keep several bottles on hand throughout our home. With my very active one-year old getting into everything these days, I am thankful for this non-toxic recipe!

Linked to: Works for Me Wednesday

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Baking is one of the most frugal ways one can give. And what better time to get baking than the month of November? I must confess that I do not often bake, but the cooler weather and changing leaves has me itching to break out my dusty KitchenAid mixer.

There is nothing like a warm cup of coffee and a freshly baked muffin on a Fall morning to start your day, am I right?!

I am constantly inspired by crafts or speakers each month at the MOPS group I attend. Our recent meeting covered hospitality, and the speaker kindly shared her recipe for the decadent muffins she bakes for her guests. These are no ordinary muffins. These are the “Best Muffins Ever”!

What I love about this recipe is the versatility and variations one can add. You can truly suit it to anyone’s taste! Don’t let the long ingredient list intimidate you, this is really quite simple.

Here is my friend Melissa’s official recipe for “The Best Muffins Ever”:

Position a rack in the center of the oven and preheat to 350. Prepare your muffin tin – with or without liners – and oil the top and wells.

In a large mixing bowl, combine the following:

3 1/2 cups flour
4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

Mix well.

In a second, medium mixing bowl, combine the following:

1 1/3 cup sugar
10 tablespoons melted and cooled unsalted butter
1 cup whole milk- room temperature
1 cup sour cream- room temperature
2 large eggs- room temperature

Whisk well. Pour wet ingredients into dry and gently fold – leave it lumpy; there should still be some streaks of dry flour.

Then you customize! Choose your add-ins and fold in until just combined – do not over mix.

Flavorings (1 or 2)
1/2 tsp almond extract
3/4 tsp ground cinnamon
3/4 cup coconut
3/4 tsp ginger
2 tsp lemon zest

Nuts (optional, 3/4 cup)
pecan pieces, almond slices, walnut pieces

Fruit or Chocolate (1 1/2 cups)
apricot halves fresh or dried chopped
bananas, thinly sliced
blueberries, fresh or frozen
granny smith apples (peeled and coarsely chopped)
raspberries, fresh or frozen
chocolate chips (my personal favorite)

Distribute the batter into the muffin tins using an ice cream scoop. Batter should mound higher than the cups by 3/4 inch or so. Bake until golden for 30-35 minutes. The tops will likely meld.

Cool 15 minutes and enjoy!

These would likely freeze well to keep on hand for quick morning meals. Or assemble a half-dozen or so in a pretty basket and deliver to a friend or neighbor.

Linked to Tasty Tuesday and Tempt My Tummy Tuesday

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