According to the MoneyPenny Research Department food prices are going to continue to rise in 2012, along with everything else. I'm trying to not have a panic attack here, thinking about how I'm going to squeeze my budget even more this coming year. It is becoming more important that we eat with the seasons, instead of what we feel like that day. Not too many of us love parsnips and brussell sprouts but that is what is in season, not strawberries or green beans, which we do love. And stocking up on the loss leaders at the grocery store, along with using our coupons is a must. Good luck.
Here is what I'm looking at this week at QFC, might as well start off with beer:
Stella Beer - $7.99/6 pack
Herbal Essences shampoo - $5/2 (PG/11/27)
Coleman organic whole chicken - $2.79/lb
Cuties California Clementines - $3.99/3 lb bag (S/12/4)
Organic Fuji apples - $1.49/lb
Red grapefruit - $4.99/10 lb bag
Red bell peppers - $1 each
Here is an easy winter soup using those bell peppers:
1 yellow onion
3 bell peppers
1 lb Roma tomatoes
Cut these guys up and toss them with olive oil, red pepper flakes and salt and pepper. Roast at 400 until you like the way they look. Scrape them into your Vitamix or blender with chicken broth and give them a good whiz, adding the broth to get the right consistency. If you don't mind a few veggie skins, add a good dollop of sour cream, season to taste, and you are ready for a tasty bowl of soup. If the skins are an issue, strain the soup before you add the sour cream. This makes about four to six servings, depending on how much broth you add. I never strain out the skins. We need roughage, after all.