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We spend less of our money on groceries than we did 30 years ago*
*NPR LAM THUY VO
*NPR LAM THUY VO
Basic Grocery Shopping Guide
Plan a simple 4- 5 day menu Make a list and stick to it Separate list into produce, frozen, canned, meats, grains
and cereal, Beverages, Dairy, and Other items
Keep a list of what you have at home Try to buy fresh whenever possible, frozen with no
additives is the next best choice Read labels/ look for certain labeling
When to shop
Wednesday… Stores release sales and some will honor sales from
previous week Shop early or late Some Asian grocery stores mark prepared food up to 50%
off after 7 pm
Always try to use the self checkout line to save time, Alcohol sales requires a regular checkout!
Where to Shop
Traditional Markets Albertson’s, Ralph’s Vons, etc
Pros: Accepts coupons, incentives and loyalty programs Cons: One stop shop means higher prices, produce is not as fresh
Natural/ Health Stores Wholefoods, Mother’s Market
Pros: Carry hard to find ingredients, specialty products for allergy sensitivities, more organic meats, bulk items can sometimes be cheaper Cons: Higher prices for most items, overwhelming sections at some stores, and limited selections at others
Where to Shop
International Markets General Asian
99 Ranch Korean
H Mart, Woori Market, Zion Market Vietnamese
Saigon Supermarket, Westminster Superstore Japanese
Mitsuwa, Marukai Thai
Thai and Laos Market Mexican
Northgate Market, Bodega R Ranch Market Italian
Claro’s Middle Eastern/ Halas
Wholesome Choice, Super Irvine
Where to Shop
International Markets Pros: Cheaper prices, hard to find items, some carry halal meat Cons: Hard to communicate (at some), expired/ spoiled items *Wholesome Choice for Produce/ Meat/ Grains *99 Ranch for all Asian Items
Big Warehouse Markets Sam’s Club, Costco, Smart and Final Pros: Discounts on a range of produce and dry goods Cons: Must purchase large amounts, less fresh selections, some have membership fees and don’t accept coupons *Costco for Beef and Seafood
Where to Shop
Farmer’s Market Irvine Farmers Market, The Great Park in Irvine, Historic Park at
the Irvine Ranch Pros: Local produce, supports sustainability, prodcuce often tasted better, you can talk to the people who grew it Cons: Items often change, prices can sometimes be higher
Other Markets Trader Joe’s, Sprouts
Pros: Cheaper prices on certain items Cons: TJ’s has a slightly higher recall rate, higher prices on certain items
Understanding the Layout
Understanding the Layout
• Look High and Low • Items on top are usually gourmet, local, eye level products most advertised, Kids level, bottom shelf, • Look for price breakdowns/unit price
Thai Glass Noodle Salad Serves 4- 6 as a salad 1 2 oz bundle Clear Noodles 1/2 cup thinly sliced red onion, soaked in water, or shallots 1/3 cup toasted peanuts, chopped ¼ cup chopped cilantro leaves and stems ¼ cup chopped Thai basil leaves ¼ cup mint leaves, packed, chopped ½ cup sliced Chinese celery, or regular celery 1/3 cup shredded carrots 4 oz baby spinach 1 tablespoon fish sauce, vegetarian fish sauce or 2 parts soy sauce and 1 part lime juice 1 teaspoon grapeseed oil 1 teaspoon sugar or honey 1/3 cup fresh lime juice 1 teaspoon unroasted/ roasted chili powder 2 teaspoons roasted jasmine rice powder (optional) 1- 3 Thai chili pepper, optional (chopped larger for less heat) 1 tablespoon fried garlic or shallots Bring 4-6 cups of water to a rolling boil. Place noodles in a heat proof bowl and pour boiling water over the noodles. Set a timer for 6 minutes and immediately drain the noodles when the timer goes off. Place noodles in a large mixing bowl and cut with a pair of scissors into 1”- 2” sections. Drain red onions or shallots and add to noodles. Add peanuts, cilantro, basil, mint, celery, carrots and spinach into bowl with noodles, toss gently. In a small bowl whisk together the fish sauce, oil, sugar, and lime juice, mix until sugar dissolves. You can also whisk the chili and rice powder in at this time if you are using it. Add chilies into fish sauce mix. Drizzle sauce over noodles and vegetables, toss well. Adjust with more fish sauce, sugar, and/ or lime juice. Serve with fried garlic or shallots sprinkled on top. To toast rice and chili: Place rice in a clean dry pan over medium high heat, cook until rice turns golden brown, making sure to stir/flip frequently to prevent burning. Place in spice grinder or mortar and pestle to grind. Repeat with chili, cook until chili powder begins to just turn color, remembering to constantly stir, DO NOT BURN, if inhaled it can really hurt!
1. To make sauce: Combine all the sauce ingredients except the cornstarch water. Bring the mixture to a boil, mix cornstarch and water in a small bowl, whisk into pot, mixing well. Return to a boil and turn of heat and set aside. 2. To make turkey meatballs; combine all the ingredients and mix well. Form into meatballs and refrigerate for at least 1 hour. 3. Bring a large pot of water to boil, cook the meatballs just until they firm up on the outside, about 1- 2 minutes. 4. Preheat your oven to 425 degrees. 5. Glaze the meatballs with the sauce and bake for 10- 12 minutes, or until cooked through. 6. To make tofu meatballs: Preheat your oven to 425 degrees. 7. Mix all the ingredients together and form into small balls. Bake for 15 minutes, flip and brush with sauce. Bake for 15 more minutes, flip, and bake for 5 minutes, remove from oven and serve.
For Sauce 4 garlic cloves, minced 1 teaspoon grated ginger 3 tablespoon sake 1 tablespoon mirin 2 tablespoon rice wine 1 teaspoon brown sugar ½ cup light color or regular soy sauce 2 teaspoon cornstarch 1 teaspoon water
Turkey Tsukune 1 lb ground Turkey ½ teaspoon salt ½ teaspoon sugar ¼ teaspoon pepper 1 large egg 1 teaspoon citurs yuzu pepper paste, Yuzu kosho 2 teaspoon sesame oil 1 ½ teaspoon soy sauce 1 ½ ounces yamaimo 1/2 bunch green onions, thinly sliced 1 teaspoon freshly grated ginger 1 teaspoon minced yuzu citrus peel or lemon peel
1 lbs extra firm tofu mashed 2 cups fresh whole wheat bread crumbs (about 4 slices, or use more oats) 1 cup quick cooking oats 1 cup walnuts, finely chopped 2 tablespoons soy sauce 3 tablespoons cornstarch 1 tablespoons onion powder 2 cloves garlic, minced 1 tsp sea salt ½ teaspoon ground ginger 2 teaspoons lemon peel 2 tablespoons sesame oil 1 teaspoon sugar 1 teaspoon citurs yuzu pepper paste, Yuzu kosho
Flourless Tangerine and Sweet Lemon Cupcake 2 large tangerines (to make about a cup of puree), or tangelos 1 sweet lemon 3 eggs, separated into two clean bowls 1 1/3 cup sugar, more or less depending on sweetness of tangerines ½ teaspoon vanilla extract 3 cups almond meal, sifted 1 tsp baking powder confectioner's sugar for dusting 1. Preheat your oven to 350 degrees. Line a muffin pan with muffin liners 2. To prepare tangerines and lemon, wash them well and remove any stems or leaves that might be
attached. 3. Place citrus in a pot, cover them with water until they are completely submerged. Cover the pot and
bring water to a boil, cook for 15 minutes, and then drain. Refill pot with cold water, cover and boil for another 15 minutes, drain.
4. Cut citrus into bite size pieces, removing all seeds. Place citrus into a food processor or blender and mix into a smooth puree. You should have about 1 cup of puree.
5. Beat egg yolks until light and fluffy, fold in the tangerine puree. Clean beaters and beat egg whites to a soft peak, slowly sprinkle in the sugar while beating at high speed until stiff peaks form. Beat in vanilla.
6. Mix almond meal and baking powder together, mix well. 7. Mix 1/3 of the egg white mixture into the citrus mixture. Fold in the remaining 2/3 of the egg whites,
making sure not to over mix. To fold, use a rubber spatula to cut through the middle of the batter scraping the bottom of the bowl and bringing it up the side of the bowl, repeat.
8. Fold in the almond meal and baking powder mix, making sure not to over mix. 9. Fill cupcake liners 2/3 full and bake for 15- 20 minutes or until a toothpick inserted in the middle comes
out clean.
