Frugal Friday

Welcome to Friday! We had snow here this week and cold temperatures of 29 degrees on Tuesday. I brought out some extra blankets and even turned the heat on to take the chill out of the house one morning. 
Quote of the Week

"By sowing frugality we reap liberty, a golden harvest." Agesilaus

In My Frugal Kitchen
On Monday I did some batch cooking and baked regular and sweet potatoes, and butternut squash for the week, made vegetable soup, and made hummus since receiving the Tahini in the mail. 
I also worked on components for Veggie Burgers. I soaked the black beans and cooked them from scratch in my Instant Pot. I also made brown rice and already cooked the sweet potatoes.  After that I only had to chop the vegetables and then make and bake them. 

Image Credit

I like to use my Vidalia Chop Wizard for chopping vegetables, especially onions. 
I have more than one in my kitchen because people sell them at yard sales. I think the reason for that is because they think they are hard to clean. 

This little tool that comes with the chopper is great to clean out the top of the chopper. 

Nowadays they sell this cleaning tool to make it easier to clean the top. But I've found that the original one works for me without this cleaning tool. I simply make sure to clean it right after I'm done using it with the sprayer attachment on my kitchen sink. It cleans up beautifully. 
Here is the recipe for hummus I used:
Hummus
Ingredients:
2 cans Garbanzo beans or the equivalent of homemade beans3/4 cup aquafaba drain and reserve liquid aquafaba from beans 1/4 cup tahini1/4 cup lemon juice1 tbsp soy sauce or coconut aminos1 tsp ground cumin1/2 tsp garlic powder
Directions:
Drain the beans over a bowl to reserve the bean water.In high-speed blender, combine all the ingredients as listed above.Blend on high for 2 to 3 minutes or until creamy. Makes 3 1/2 cups of hummus.Keeps in fridge for 7 to 10 days. 
This year for Thanksgiving we stayed home and did not gather with family. Walmart did not have any cornmeal when we ordered groceries, so I did not make dressing this year. In fact, I decided to go with a familiar recipe, Creamy Crockpot Chicken & Dressing, using Pepperidge Farm dressing. It was really nice to be able to put this on to cook in the morning and not have to fuss with making a huge dinner. 

We've been making a lot of hot herbal teas since the weather has turned colder here this week.  My favorite herbal teas are from Traditional Medicinals. One that I drink everyday is Reishi Mushroom. I'm not a fan of mushrooms, but they are very good nutrition wise and are considered a superfood. Dr. Joel Fuhrman includes them in his GBOMBS. I try to get mushrooms in every day in powder form, which is why I like the Om Mushroom products.  

GBOMBS are the foods with the most scientific evidence to prevent cancer. It stands for Greens, Beans, Onions, Mushrooms, Berries, and Seeds. Eat them almost every day.”—Dr. Joel Fuhrman.

Saving on Entertainment
For movie night this week we watched another version of The Secret Garden. This one was made by the producers of Harry Potter. This was a new take on the beloved classic, but Bailey and I did not care for this version as they made some of the characters we love turn mean spirited. 
Freebies

We received this free sampler box in the mail with an ant trap, Snuggle, and an air freshener. 
The Chasing Foxes website has a free 2021 printable calendar located here if you're interested. 
How was your week?

Belinda ~ Living within our Means ~ My Linktree

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