Yes, he loved these.

I learned the recipe from my former mother-in-law.  She didn’t want to give it to me at first. But her son, my former husband, begged a little so I would make them for him.

When I discovered how delicious these Lemon Bars are and how easy it is to make up a batch I started making them for events with my family.  My Dad tried one and was hooked.  It made sense. Dad always enjoyed citrus-y and tutti-fruity flavors.

So Dad was always grateful when I’d show up with Lemon Bars for Fourth of July, Father’s Day or another family get-together. The rest of our family leaned toward chocolate desserts.

Over the years I’ve tried different variations.  A crust with graham cracker crumbs.  A lime juice filling rather than lemon juice.  You can try variations if you like, however, I always end up returning to the original. I even made a tray of Lemon Bars along with other cookies for my wedding reception in June of 2006.

Even though tender, lemon-y, custard-y, bar cookies like this don’t seem like a holiday or winter dessert, Lemon Bars are perfect in winter or the holidays with all the heavier, heartier, savory foods we enjoy.

Dad passed away in April of this year.  Whichever neighbor brought Lemon Bars to the funeral luncheon probably didn’t know they were such a favorite of his.  Or maybe they did.  Either way, I had a Lemon Bar in my Dad’s honor.

Once you make these you’ll start bringing them to family gatherings and maybe they’ll become part of your tradition, too. Now my husband Ernie and his sons love my Lemon Bars, too.

Here’s the recipe.

Ingredients:

• 2-1/4 cups all purpose flour, divided
• 2 sticks butter, cold and cut in small pieces
• zest from one lemon
• 2-1/2-cups sugar, divided
• 1/4-cup fresh squeezed lemon juice (don’t use the stuff in the bottle)
• 4 large eggs, at room temperature

Preheat oven to 350 degrees.  In a medium mixing bowl put 2 cups of flour, 1/2 cup sugar and lemon zest.  Whisk to combine. Add butter.  With a pastry blender or two knives cut in until mixture resembles crumbs.

Press into a 13 x 9 inch baking pan and bake for 20 minutes.

While the shortbread base is cooking:  In a clean bowl whisk lightly to combine eggs, lemon juice, remaining 2 cups sugar and remaining 1/4-cup of flour.  Pour lemon mixture on top of hot shortbread base just out of the oven.  Return to the oven and bake an additional 25 minutes.  Let Lemon Bars cool at least 20 minutes to set up more firmly before cutting.

Over the last year, Adam Goodman on the Travel Channel, has gained a degree of notoriety and fame with his television show, “Man vs. Food.”  He also appears to have gained weight.

Goodman takes “eating for sport,” as my kid brother used to call it, and elevates it to a whole new level.

It’s not about adventurous eating.  It’s not creative new spins on familiar flavors.  Usually he chows down burgers that are a tower of stacked beef, cheese and bacon as tall as a Venti Frappucino. It’s burritos the size of a full-term infant, pancakes the size of manhole covers and ice cream sundaes the size of a two-gallon bucket of paint.

It’s gluttonous eating.  “Consume mass quantities” as the Coneheads in the classic, ol’ Saturday Night Live sketches with Dan Ackroyd said years ago before downing an entire six-pack of beer and wolfing down a whole bag of potato chips in one minute flat.

My husband Ernie asks me, “Why are you watching that? Doesn’t it make you want to eat more when your goal is to lose weight?”

I reply, “Actually, it’s so appalling – it makes me want to eat less. It almost makes me want to hurl. Almost.”

We both laugh.

Goodman chows down as adoring throngs of people cheer approvingly shouting, “Halfway done!!!” and “Two more bites!!!” as he figures out how to down the last of a 14-inch meat lovers pizza or a dozen platters of raw oysters.

This is ugly eating.  Sweat pours from his brow profusely. His fist sometimes bangs the table.

There’s a possibility he eats petite portions between his pigout fests. But no doubt his girth has increased over the last year since the show began. That can’t be a good thing.

Okay, I’ll be honest.  Compulsive over-eating has been a challenge my entire life. I know it’s a physical reaction to emotional stimuli.  I get a handle on it for a couple years and I’m happy with myself.  Then, I fall off the wagon and I’m not so happy with myself.

Of course hope springs eternal when the new year comes around – so I’ve just written down some fresh, new goals with fresh, new enthusiasm to get back to health and release the unhealthy foods from my life. Isn’t that what we do when the New Year comes around?

Here’s the truth:  I’ve never scarfed down a bag of Oreos, bag of potato chips or a quart of ice cream.  Once, I ate a pint of Haagen Dasz raspberry sorbet while watching Oprah.  I have a good excuse: I was going through a divorce at the time.

But eating mass quantities in a single sitting isn’t my downfall. Grazing on sugar is. It’s one brownie. Then a couple hours later a second brownie. Then after dinner a third brownie. And so it goes…

Eating is supposed to be pleasurable. When we eat consciously and mindfully we slow down and really taste the food rather than wolf it down. It’s about satisfying our need for nourishment not entertainment to just have a certain flavor in our mouth like chocolate or salt. It’s not about feeling full – although that happens. It’s about the pleasure in slowly getting there.

This year I’m going to focus on eating adventurously but also eating mindfully. Tasting, savoring, lingering and then stopping.

Join me!

It’s a great time to start fresh.  Start over.

The last couple weeks have been crazy.  I apologize for not posting.  I wanted to – really did.   I was sick with a nasty cold. Then my husband was sick with a nasty cold.  We were out of town for two weekends during the holidays.  Which meant I have to squeeze my business in between the trips to Southern California to see my step grandkids.

Then my Mom had a minor heart attack early in the morning on Christmas Day.  It’s her first Christmas in sixty years without my Dad.

Thank goodness Mom was in Denver at my sister’s home – and not by herself in Florida. She had surgery Christmas day to put a stent in one of the major arteries that supplies blood to the heart and she’s doing much better.

On New Years Eve Ernie and I went out to dinner.  I had two glasses of wine and was home and out like a light by 9:30 pm.  Ernie woke me up at 11:30 pm to watch the Las Vegas New Year’s fireworks on television at midnight. We hugged, kissed and then I slept another seven hours.

So do you think I’m happy it’s a New Year?

You bet I’m happy.  Ecstatic actually.

Like most people – I’ve set some healthier goals for myself for 2011. I’ve already been to the gym twice – which is pretty good when you consider I hadn’t been there since last July.

Seriously, it’s time to set aside all the baking and dark chocolate and focus on simple, fast, fresh – and yes, adventurous food – that will help all of us feel better, more energetic and slim down if that’s your goal. It’s about finding adventure in more than just food.  Join me!

I love the fact that its colder outside and the Christmas tree is up and sparkling.  Even if I AM recovering from a cold.  I have presents to wrap under the tree. And, I don’t know why but I haven’t been able to find the porcelain figurines to go in my Nativity set.  Right now I just have an empty manger waiting for baby Jesus, Mary, Joseph and the three Wise Men.  I know I’ll find ‘em.

After all, the Christmas tree is beautiful and I love my little Santa doll I got in Paris a few years ago that sings “White Christmas” by Bing Crosby. (I am NOT making this up.) But the nativity set and the story of Jesus being born in the manger in Bethlehem is really what the season is about, right?

In the midst of all the holiday events and the craziness, we eat a lot of regular meals, too.  It makes sense to make them reasonably healthy because we’re eating so much rich, decadent foods.  At the same time we want something hearty and stick-to-your ribs because baby it’s cold outside.

Ratatouille has become my go to dish of choice for this.  It has a richness and depth of flavor to satisfy those who want hearty fare. It has the colors of autumn. Yet, look at the list of ingredients and it couldn’t be healthier. Perfect to snuggle up with a dish on a chilly night.  You can imagine you’re looking out your window at the lavender fields of Provence.

Don’t let the name intimidate you.  It’s pronounced “Rat-a-too-ee” and it’s known as pretty simple country fare in France.  Yes, there is some chopping to get it all together but it’s well worth the effort and the leftovers are even better heated up the next day. I’ve gotten faster at this prep over the years.  The pre-sliced mushrooms and diced tomatoes streamline the preparations a bit.

Generally I think of it as a main dish, but the first time I was introduced to Ratatouille back in college at the home of a girlfriend who came from an Italian family it was as a side dish. In fact the French consider the veggie side dishes to be such an important part of the meal they come to the table on their own separate plate.

Imagine it alongside an unadorned piece of steak, chicken or ham as a side without the Italian sausage or Parmesan cheese.  It’s full of flavor and keeps your meal reasonably healthy and low-carb.

Here’s the recipe:

Ingredients:

• 2 eggplants, sliced in 1/4-1/2-inch rounds
• 1/3-cup olive oil, divided
• 1 large or two medium onions, diced
• 4-5 cloves garlic, minced
• 3-4 zucchini, quartered lengthwise and sliced into rounds
• 2 yellow Crookneck squash, split lengthwise and sliced into rounds
• 8-ounce container sliced mushrooms
• 1 large can, diced tomatoes
• 1 tablespoon, Herbes de Provence*
• 2 tablespoons, tomato paste
• 1 pound Italian sausage, sauteed and cut into rounds (optional)
• 1/2-cup deep red wine (optional)
• Fresh grated Parmesan cheese, to garnish

Preheat oven to 400 degrees.  Arrange slices of eggplant on a baking sheet. Brush lightly with olive oil. Roast for ten minutes.  Flip slices over and roast an additional ten minutes.

While eggplant is roasting in a stockpot or Dutch Oven saute diced onions in the remaining olive oil on medium heat. Once onions are translucent after about five minutes add garlic and zucchini and combine. Cook for about ten minutes.  Add yellow Crookneck squash and cook an additional ten minutes. Add mushrooms, stir gently to combine and cook an additional ten minutes.  Add roasted eggplant slices and cook another five minutes.  Add the can of diced tomatoes, Herbes de Provence, tomato paste, Italian sausage and wine (if using).  Stir gently just to combine. Turn heat down to medium low or low and simmer for 20 minutes, covered.  Remove lid and simmer for another 20 minutes.

Ladle into bowls and top with a tablespoon each of Parmesan cheese.

* NOTE:  Herbes de Provence is a mixture of dried herbes including savory, basil, thyme and lavender. You can get it at some grocery stores.  I buy it at Cost Plus World Imports in their specialty foods section where I think they have the best prices.

Actually, I’ve been thinking about how we perceive the foodie phenomenon.  If you read the recent Newsweek article about the foodie thang you would get the impression a person who considers themselves a “foodie” spends a ton of money on hand-nurtured, organic produce that’s been massaged and cooed over from the day it sprouted out of the ground until the day it was picked and delivered to a farmer’s market.

You would also get the impression millions of poor people have no choice in this world except to eat fast, deep-fried, nutritionally empty foods.

Oh, I get what’s happening in the economy. The shrinking middle class.  The haves and have-nots.  I live in Nevada where we have the highest unemployment figures in the nation.

However foodwise, neither extreme is true for most of us. The truth is somewhere a little closer to the middle.

While there certainly are people who don’t embrace good food and who manage to subsist on a diet of energy shakes, scrambled egg whites, protein bars and tofu – most of us like food.  Given a choice we like food that tastes good to us.

That’s where the dividing line is in my humble opinion. Food that tastes good to us.  So many people have different perceptions about what tastes good based on their experience.

Some people think deep-fried jalepeno poppers and Tater-Tots are the greatest thing since sliced bread. These are the people who go to the cashier with a cartful of boxes, bags and bottles of soda.  My guess would be most of these people don’t think of themselves as “foodies.” They are spending enough on food but the flavors that seem familiar and comforting are “crunchy,” “soft,” “sweet” and “salty.” They have lost touch with (or never knew) what a red bell pepper or garlic tastes like.  They don’t know beef except with ketchup, yellow mustard, mayo and a squishy bun.

I’m not immune to the lure of Tater Tots. They’re quick, easy, crunchy.  I get it.  But I also know what steamed broccoli and asparagus taste like. I enjoy real veggies, meats and foods that haven’t been enrobed in batter or bread crumbs and flash frozen or processed to the point of being “shelf stable.”

I’ve learned to be discerning. I like a Chocolove Dark Chocolate and Ginger bar way more than a Kit Kat bar. To me, there’s a difference in the chocolate.  It’s an indulgence of $2.69 at a specialty market every few weeks.

I don’t live in a big, fancy home or sip Dom Perignon – but I can afford a great piece of chocolate.   I may color my own hair rather than spend $125-150 every six weeks at a colorist.  But I spend $3.29 per week on a half gallon of organic milk because of all the hormones, anti-biotics and other crap in regular milk.

It’s about choices.

I enjoy reading about marketing trends.  Back in the 1990s there was a book published titled, “The Popcorn Report” by Faith Popcorn.   It said a popular, growing trend was “small indulgences.”  Maybe we can’t afford a new Beemer or Lexus but we’ll spend $9 on a bottle of perfect balsamic vinegar.

Another trend is the “vigilant customer.” Some started paying attention to where products and services come from.  Was the company a good corporate citizen? Did they take care of their employees? Are they “green?”

Has that happened?  Go to Starbucks.  You see an emphasis on organics, a lack of artificial ingredients and sustainable farming.  On the flip side visit Wal-Mart and people don’t care what sweat shop it came from as long as it’s the best price.  Both companies are successful.

If nibbling on a dish of perfect, ruby raspberries makes you feel good, budget to enjoy ‘em.  Cut back on one fast food meal a week.  Substitute leftovers you warm up in the microwave – and you’ve made the switch.  What does it take to have extra virgin olive oil in your home? I bought a two litre canister for $7.99 at Cost Plus a couple months ago.  Still using it.  Buy real potatoes for 99 cents a pound rather than Hungry Jack dried out potatoes in a box and you’re there.

See how easy this is?

Okay, it’s not THIS cold here in Las Vegas.  I’m bundled up in my coziest fleece robe and an afghan. I think I’ll stay indoors today.  Got more Christmas decorating to do.  Need to find the Nativity Set and put the baby Jesus in the manger next to Joseph, Mary and the Three Wise Men.  I’ve got mistletoe to hang in a doorway so I can catch extra kisses from my husband.  I’ve got Mexican chocolate rounds to make Hot Chocolate.  I’ve got Christmas music to play.  I can gaze at the tree and the tiny white lights while I blow my nose.

I’ll have leftover Italian Wedding Soup later for lunch. Take a nap. Maybe even wrap Christmas gifts. They’re under the tree unwrapped right now.

When I woke up earlier this morning I reached in the frig to get my low-fat milk for my tea.  What caught my eye was the ruby red Cranberry Sauce leftover from Thanksgiving last week.  I make homemade cranberry sauce and it’s really good – but most people take just a tablespoon or so, like a condiment. So there’s always leftovers.

Wouldn’t it be great to make a layered bar cookie and have tart-sweet cranberry sauce sandwiched lovingly in between sweet, crunchy cookie layers? An almond-y shortbread base and a streusel-y almond-oatmeal topping. Totally re-purposing the cranberry sauce.

You can use almonds, walnuts or pecans for this.  I used almonds because I buy Almond Meal already ground up from Trader Joes.  You can do the same thing and finely grind almonds, walnuts or pecans with your food processor if you don’t shop at TJs.

Here’s the recipe:

Ingredients:

• 1-1/4 cup all purpose flour, divided
• 3/4 cup sugar (I used Confectioners – but granulated will work, too), divided
• 1/2 cup Almond Meal (finely ground almonds)
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 stick butter, cold, cut into small pieces
• 1-1/4 cup homemade cranberry sauce
• 1/2 cup oatmeal
• 1/2 cup sliced almonds
• 3 tablespoons butter, melted
• 2 tablespoons milk or half and half

Preheat oven to 350 degrees.  In a medium mixing bowl combine 1-cup flour, 1/2-cup sugar, finely ground almonds or Almond Meal, cornstarch and salt.  Add stick of butter cut into small pieces. Using a pastry blender or two knives, combine butter until mixture resembles fine crumbs.  Press into a 9×9-inch ungreased baking dish and bake for 20 minutes.  Let cool for 15 minutes.

Top cookie base with cranberry sauce and carefully spread to cover all.

Combine oatmeal, sliced almonds, remaining 1/4-cup flour and remaining 1/4 cup sugar. Add melted butter and milk. Combine with a fork until all ingredients are wet.  Crumble almond-oatmeal topping evenly over cranberry sauce layer. Lightly press down topping. Bake for an additional 25 minutes.

Let cool and cut into squares.

Today I have a cold.  I woke up at 4:35 am. There was a scratchiness in my throat and snuffles in my nose.  I tried to go back to sleep. I kept reaching across my husband’s body in the inky darkness for the glass of water on his side of the bed.  I already finished my own. I turned out the lights at a reasonable time last night, however my body was crying out for more sleep.

I had marketing mentoring client meetings scheduled for 9:00 am and 11:00 am and 2:45 pm.  At 7:45 am I called the first client and re-scheduled that meeting for next week.  I figured it gave me a little more time to relax and come around before the other two meetings.

I wanted chicken broth because that’s what’s good when you have a cold.  I could’ve gone over to Sweet Tomatoes, the salad and soup buffet.  They always have Chicken Soup with big noodles.  But I’m not a Chicken Soup kinda gal.  I’ve gone so many years without pasta, when I take a bite it literally tastes like papier mache.  Like flour and water paste.

So, I’m going to do something a little different: Italian Wedding Soup.

I never had Italian Wedding Soup until about five years ago on a business trip to the east coast.  It’s a rich chicken-y broth, meatballs, a little spinach and a very tiny pasta almost like rice or tiny balls. It’s topped with a little sprinkling of Parmesan cheese.

When I came home from that trip I was eager to recreate that soup – but make it a little healthier.

I switched out turkey meatballs for regular ones, for starters.  I’ve said many times on this blog my husband doesn’t eat beef or pork you’d ordinarily find in meatballs.  And Turkey Meatballs are readily found in the frozen food section of Trader Joes.

I also switch out Quinoa for the pasta. Quinoa is an ancient grain that can be purchased in some stores in boxes or in the bulk food section.  I just got it the other day from Whole Foods Market for $2.39 a pound. Not much more expensive than pasta but it’s loaded with protein and gluten-free. Since it expands a great deal when in cooking liquid like stock – you don’t have to use a whole lot for a pot of soup.

Here’s the recipe:

Ingredients:

• 1 large onion, diced
• 4-5 cloves garlic, minced
• 1 tablespoon cooking oil
• 2 quarts Chicken Stock
• 1, pound bag meatballs or turkey meatballs, baked according to package instructions
• 3-4 carrots, peeled, sliced into 1/4-inch rounds and quartered
• 1/2-bag of prewashed baby spinach.
• 3/4-cup quinoa
• Optional: grated Parmesan cheese to garnish

In a large, heavy sauce pan on medium heat, saute onion in oil about three minutes. Add carrots and saute an additional five minutes.  Add garlic, stir, and saute an additional two minutes.  By this time onions should be translucent and a bit golden.

Add chicken stock to the pot. Add quinoa. Turn head down to medium-low and simmer for ten minutes.  Add meatballs. (The turkey meatballs I get from Trader Joes are somewhat large, so I quarter them before adding to the pot.) Add spinach and let simmer another five minutes.

Ladle soup into sturdy bowls and garnish with one tablespoon of grated Parmesan cheese each. Makes hearty 4-6 servings.

One week ago we shared Thanksgiving Day.  My husband and I usually drive to California and spend the time with his kids and our grandkids but this year they had other plans with the other side of the family. So we had to make our own holiday plans.

“How ’bout going to a nice buffet?” Ernie offered.

I replied, “Y’know hon, at the end of our lives together someday, I don’t want to think the years we didn’t make the trek from Las Vegas to California, we never enjoyed our own traditions.  All we did was wait in line for two hours in a casino with the bells ding-dinging and the lights flashing, only to overeat sub-standard, factory-made food.” You consider these things when you get married later in life.

I told him I wanted to do a Thanksgiving dinner for “orphans.  Not real orphans.  People who don’t have family here or a place to go for turkey dinner and pumpkin pie. There are lots of them in Las Vegas.  Many have a job, a warm home and a dependable car. But no one to bow their head and share grace with. No one to be with the fourth Thursday in November.

When I lived in San Diego before meeting my husband I was grateful to the people who invited me to their holiday dinners.  I’d bring a big salad or a nice dessert.  Being in the company of others on a holiday is important.  This year I wanted to share what I’ve been so generously given Thanksgivings past.

So, I planned.  Me, Ernie and four others. Six people, most in our 50s.  Still wanting to experience a holiday connection even if we aren’t related.

A man going through a difficult divorce and the loss of his business due to the economy.

A woman whose elderly husband is in the hospital with dementia.  She’s been his tireless caretaker for a decade.

A man whose lost almost everything. Struggling to pay for a rented room and a cell phone to stay in contact with others. Trying with every breath left to recreate his life.

A woman who owned a successful hair salon and rental properties who now has a little booth in the back of someone else’s salon to cut hair.

After Ernie said grace we went around the table and spoke about what we’re grateful for: health, inquisitive minds, family across the country, hope in the future, faith and the will to fight back from adversity.

Ernie and I own our small home. But we don’t have a proper dining room. We have a dining nook that barely seats four. So, I moved things around in my office. I rented a table that seemed the right size to fit six comfortably, dusted everything with Pledge and packed away my laptop, the printer and the file piles.

It was a lot of fun. We enjoyed dinner and later ate dessert in the living room. We also played a spirited, competitive round of Trivial Pursuit.  Afterward each person said something like, “I didn’t think it would bother me being at home myself for the holiday – but I’m so glad you invited me.”

This is the start of another holiday season.  There might be someone you work with, a neighbor or even a friend of a friend.  They might be too proud to say it – but they honestly don’t have a family to share their holiday with. They can bring the asparagus, or a bottle of wine. Or, they may offer to do the dishes so you can relax.

Why not invite them to join your festivities?

I’ve visited The Big Apple and ducked into a little market just to get an apple or banana – and exited with nothing.  Couldn’t find a single piece of fruit to snack on – and that’s pretty sad. So, I would never venture a comment on places or situations I don’t know a lot about.

However, I can comment on what I’ve seen. I’ve smiled at the creativity and ingenious spirit of some people. I’ve shaken my head dismayed and discouraged by the “I can’t help it” attitude of others.

The article neglected to mention in changing cities like Detroit (where I’m originally from) and Atlanta and others there’s a whole movement of people growing their own fruits and veggies in downtown areas in small and even not so small home gardens. There are resources available to help people learn how to grow produce themselves.  And, more Farmer’s markets are popping up in metro areas.

I don’t shop at the two Farmer’s markets here in Las Vegas because they’re pretty small – but I used to shop almost weekly at a couple of them in San Diego.  Every week they were a great way to get better prices and fresher food than a regular supermarket.

I’ll share one more observation:  I like shopping at Trader Joes, but honestly the Wal-Mart supermarket is closer to home and has more convenient hours. So, when I need to grab a couple items like a dozen eggs, a few bananas or a half gallon of milk – I head over there.  I won’t dwell on the fact that these basics are usually more expensive at Wal-Mart than TJs. I guess if someone likes getting their groceries there and it’s convenient – that’s their choice. 

My observation is different:  I can’t tell you how many times I’ve seen the shopping cart in front of me – or several of them – full of boxes and bags. Oh, and bottles of soda  Those boxes, bags and bottles are covered with the logos of massive food companies.

They are breaded, fried, loaded with added sugar and processed to the point of having pretty much no nutrition left. The folks who buy these items must not understand the purpose of the company and their products isn’t to nourish people. The purpose is to increase quarterly shareholder profits. That’s the purpose of all publicly traded companies.

Call me crazy but I sense they haven’t put this equation together yet. People who think its impossible to whip up a decent, healthy, inexpensive meal quickly haven’t explored the possibilities

I understand splurging now and then.  Food should be a source of pleasure.  Hey, all the recipes on “The Adventurous Foodie” aren’t necessarily uber healthy. I love chocolate.  I don’t use all organic ingredients.  That’s unrealistic for me – and I assume it is for you as well. But when I can “stealth shop” and find organic for about the same price as conventionally-grown produce, I’m all about it.  Life is about balance – not about extremes one way or t’other.

I’m seeing entire grocery carts full of nutritionally bereft food.  I’m seeing two bags of Oreos at $3.99 each when several types of beautiful apples are readily available for 99 cents a pound and perfect, unblemished bananas are 59 cents a pound. Let’s see – that’s eight to ten pounds of fruit in exchange for those Oreos.  Yesterday I bought Redskin potatoes for 99 cents a pound which is better nutritionally and less expensive than a box of mashed potato flakes.  Maybe a little swap out here and there would be a good idea.

What you find in the middle of every supermarket is the most highly processed food. Let’s be honest, white carbs – all that breading, batter and sugar is very cheap food.  The minute a big company processes that flour or sugar to turn it into something – a mix, a box or something else – the price goes way up because that’s their way of covering operating costs. Add in CEO salaries, advertising costs, quarterly stockholder dividends and everything else that goes into a big business and the result is some pretty crazy prices for “food” that lacks nutrition.

Do I want to run these companies out of business? Not necessarily.  But I don’t have to buy into their ruse either.  I can “vote” with my dollars. So can you.  And that’s how a free market economy works.

By the way, if you think I never purchase something from Kraft or Archer Daniels you would be mistaken.  But you won’t see a lot of these big company logos in my shopping cart or my cupboard. I figure I save money that way.  And if I have the presence of mind in the morning to grab something like an apple and some nuts before I head out the door rather than stopping at a fast food joint I’m saving even more.  Once again, there’s a lot of overhead in that cheap food.

Better to look for food that’s nutrient dense.  And yes, fresh fruits and veggies are tops on the list.  One of the most expensive things you can put in your shopping cart is meats.  Do like the Asians and use meat as more of a flavoring thing and less as the primary food in a dish.

Tonight I’ll make a big pot of Ratatouille for dinner.  All the veggies except the mushrooms I paid 99 cents a pound or less.  To add protein I’ll add some Chicken Italian Sausage which is about the same price as hamburger meat.  The entire stockpot will make six hearty servings.  So that’s a pretty small amount of that Chicken Italian Sausage per serving.

The most expensive ingredient in my Ratatouille is a tablespoon of real grated Parmesan cheese on top.  But I use so little, one container goes a long way. So, if you have access to decent grocery stores with fresh produce, it’s entirely possible to eat reasonably healthy and stay on a budget.

Like millions of Americans this last week I’m figuring out creative ways to be smart and use up the last of the Thanksgiving leftovers. They’re almost gone.  Thanks goodness. I made a big pot of Turkey Soup a few days ago.  Then Turkey Pot Pie.  The Turkey Curry was the last straw.