How I Buy Groceries: Three Rules

Couponing and going after sales are no-brainers, right? Here are my three main grocery shopping rules that may not be obvious.

Rule One: Shop around the perimeter of the store whenever possible.
I shop around the perimeter of the grocery store the majority of the time, venturing into the aisles only for necessary pantry items. If you follow this rule, you will buy fresher, healthier food automatically. Whether its produce, meat from the butcher, fish, dairy, or even baked goods, you'll find them around the fringe of the store, with the inner part is like the belly of the processed food beast. Although I do venture to the middle of the store for necessary condiments and canned goods such as artichoke hearts, olives, peanut butter, etc., it's a good mentality to be in while shopping, and I've found that I actually save a lot of money by not buying processed, packaged food.

Rule Two: Always take a list.
Taking the time to write up a detailed grocery list beforehand is the best way to avoid buying items you don't need, or won't use. If everything you buy is a part of a few recipes you know you will make, nothing will go to waste and you'll spend a lot less time deciding if you need some particular thing.  I like to shop once a week, sometimes every two weeks, and on Sundays I'll take the time to cook lunches and dinners for myself for that week. Tupperware and the freezer are my best friends.

Rule Three: Don't grocery shop hungry.
Shopping hungry is probably the worst thing for your grocery savvy because your eyes are a lot bigger than your stomach- and your budget. They'll try to get you with sale markdowns and coupons, and shopping on a full stomach is your best defense against this, along with your list.

Of course there are other things I try to keep in mind as well, like buy local when possible, buy in bulk, etc. but these top three are universal in my experience and have been the most helpful to me. I don't succeed all the time with all of these rules, but keeping them in mind will save time and money, and prevent food waste in the long run!

I am curious to know what your rules are for savvy grocery shopping! Let me know in the comments!

Roasted Brussels Sprouts

This is a simple side dish, but so tasty! I have heard so many people gripe about Brussels Sprouts. They think they don't like them because they've always had them steamed. Well, I have to admit that I am not a huge fan of steamed sprouts myself. Roasted sprouts, on the other hand, are a whole different experience. If you've never roasted your Brussels Sprouts, you may be in for a life-changing experience with this underrated vegetable.

Wash your sprouts, making sure to get all the dirt off. There is nothing worse than gritty vegetables. Halve them, and toss in a large bowl with extra virgin olive oil and balsamic vinegar, using just enough to coat them when tossed. Add a pinch of salt and pepper.

Lay in one layer on a baking sheet and roast at 400 degrees for 30 minutes or until crispy and brown, but not burned.

I like to serve them with steak and garlic potatoes, but they go with almost everything.

Pumpkin Ginger Creme Brulee

I made this for a twist on a classic dessert just in time for 'Friends-Giving' Thanksgiving dinner. This was my first time making creme brulee but I was very happy with how it turned out, as were my guinea pigs.

The pumpkin maintains a traditional holiday taste with the ginger giving it a nice kick and an unexpected layer of flavor.

Ingredients:

1/2 cup whole milk
1 1/2 cups heavy cream

1/8 teaspoon cinnamon
2 pinches nutmeg
2 pinches ginger
1 pinch ground cloves

4 egg yolks
1/2 cup white sugar
1/4 cup pumpkin puree

coarse sugar to coat each ramekin, about 1/4 cup


Preheat oven to 300 degrees.

Heat the milk and cream with the cinnamon, nutmeg, ginger, and cloves over medium. Use a fine-mesh strainer to dust the spices into the milk and cream mixture, stirring with each addition so the spices get incorporated into the liquid and don't clump. Heat while stirring constantly until just boiling, then immediately take off heat and let cool.

While the milk and spice mixture is cooling, whisk 4 egg yolks with the white sugar in a large mixing bowl.

While whisking, mix the milk mixture into the eggs and sugar.

Whisk in the pumpkin puree.

Pour into ramekins (or oven-proof cups), and place in a hot water bath as pictured below.

The water bath will keep the consistency of the custards smooth by letting them cook more gently. 

Bake at 300 degrees for about 30 minutes, as long as 45. To test for doneness, gently shake the tray. If the custards have set along the outsides and shimmy a bit in the middle, they are done. If they are still totally liquidy in the middle, leave them in for another 10 minutes or so. 

When they are ready to come out of the oven, remove the custards from the hot water bath and chill in plastic wrap for up to one day before service or at least one hour. 

Before serving, place enough coarse sugar on each custard top to completely cover them. Caramelize the sugar with a creme brulee torch or broil on high until caramelized dark brown but not burned. 

Crack the top with a spoon and enjoy!