Wednesday, April 13, 2011

Coupons and Pretty Soup

I think I have been brought to the other side. Lately I've realized there are many other places where I'd like to spend money than at the grocery store and so I have started on the journey to become a couponer. I don't know if that is a word, but it describes what I did yesterday and how I saved....$21.20. I'm now thinking of all that I could do with that $ a new spring dress, going towards new running shoes or the current livingsocial deal which I am seriously thinking of buying. Maybe I'll see you there.

The thing is, I was a half-hearted couponer this time, cutting out coupons from the Sunday paper while watching the Amazing Race and then making my grocery list. When I finished my grocery list I just sorted through the coupons to see if anything matched up and it did. But now that I've seen what I can do I am going to check out this site that a friend gave me and print out even more. There are other sites too and it doesn't take long to print out the coupons ( and are a few). If the coupon doesn't match my list I'll just save it for later. I'm beginning to see how worth it coupons are because if I can save even more than twenty dollars a week on food, say thirty dollars, that's $1,440 dollars a year (since math is not even near my strong point I don't completely trust that number, but I'm sure it's around there) and that's one step closer to moving to the beach.

Getting back to the photo above, I made a very tasty roasted red pepper and cauliflower soup last night and it was lovely too.

Roasted Red Pepper and Cauliflower Soup 
This is adapted from one of Suzanne Somer's books.

1 pound cauliflower florets
1 large onion
1/2 cup shredded parmesan or swiss cheese
2 or 3 tablespoons olive oil
4 cups chicken stock
1 cup heavy cream or half and half
1 12 ounce jar roasted red peppers
Salt and pepper

Preheat oven to 375. Cut up half the onion and toss with the cauliflower in olive oil. Roast in large pan for 20 minutes or until browned and cooked through and set aside. Saute other half of onion over stove until soft. In blender or food processor, puree onions, red pepper, 1/4 cup cream, 2 cups chicken stock and 1/4 cup cheese until smooth. Pour into a pan and salt and pepper to taste, keeping warm on the stove. For other half of soup, blend roasted cauliflower and onions with rest of cream, chicken stock and cheese. Heat on stove and salt and pepper to taste. Using two measuring cups, pour soup at the same time into a bowl and swirl with a tooth pick.
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