Costco Pizza $ Food Hack by Ruth Paget

Costco Pizza $ Food Hack by Ruth Paget 

Friday night pizza is very affordable with a pizza from Costco’s food court. 

An 18-inch pizza costs $9.95 for 12 slices. Each slice is 9 inches long and costs .83 cents each. 

Two kinds of pizza are available: a combo with pepperoni, sausage, and vegetables and one with just vegetables, tomato sauce, and cheese. You can request packets of Parmesan cheese and hot pepper flakes to go with the pizza. 

Parmesan has calcium for bones and hot peppers have Vitamin C to strengthen the immune system. 

Currently, the Parmesan cheese and red pepper flakes are free, but a small charge for these could be added to a fund for employee raises, for example. These pizzas are especially great for sports teams and sports nights at home. 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

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Costco Turkey-Swiss Sandwich $ Hack by Ruth Paget

Costco Deli Sandwich $ Food Hack by Ruth Paget 

I think the turkey-Swiss sandwich on a butter croissant with a Caesar salad combo box at Costco is a great deal at $10.28, because I can make two lunches out of it. 

The two meals cost $5.14 each. 

Caesar salad dressing uses anchovies, which are antioxidants and have iron. Lemon juice from freshly squeezed lemons has Vitamin C for the immune system. 

Turkey has protein and Vitamin B-6, which helps keep the nervous system and immune system healthy according to the Mayo Clinic. Swiss cheese has calcium in it, which is good for your bones. 

The butter croissant used for bread fills you up, so you can stick to three meals a day to stay trim and maintain weight. 

All those health benefits for $5.14 make the turkey-Swiss sandwich a good deal for me at Costco. 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

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Costco Baked Salmon $ Food Hack by Ruth Paget

Costco Baked Salmon $ Food Hack by Ruth Paget 

I think Costco’s ready-to-bake salmon that comes with three scoops of butter and dill in its deli section is a great deal at $28 for the following reasons: 

I add 2 cans of drained green beans to the salmon to bake for an hour. The cans of green beans are about $1 each. When the salmon is ready to serve, I microwave Korean sticky rice, which costs around $1 a dish, too. All total that is $31 for the 5 servings that I get out of this dish for $6.20 for each serving. 

That price is much less expensive than a restaurant meal, but the real clincher for this Costco dish is that I can have a Habanero Margarita at home that is less expensive than a cantina. 

Salmon has many health benefits besides the good taste. It contains vitamins A, B, and D and the minerals magnesium, potassium, phosphorous, zinc, and selenium. 

In particular, selenium is an antioxidant that removes free radicals that cause cancer from the body. Vitamin A helps with vision, the immune system, and the development of babies in the womb according to www.healthline.com . 

Costco’s salmon is a great deal for Sunday lunch and health benefits. You cannot beat that! 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

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Donaueschingen, Germany Trip by Ruth Paget

Donaueschingen, Germany Trip by Ruth Paget 

I first read about the German Black Forest town of Donaueschingen, the source of the Danube River, in Marina Polvay’s cookbook All Along the Danube: Recipes from Germany, Austria, Czechoslovakia, Yugoslavia, Hungary, Romania, and Bulgaria (Hippocrene Press – 357 pages). 

When I moved to Stuttgart, Germany with my husband Laurent for five years, we lived close to the Black Forest and made Donaueschingen one of our first trips. We drove through the Black Forest with its gingerbread architecture towns and shops selling cuckoo clocks and beer steins and ended up with those items before returning to the United States. 

On our walk to the source of the Danube River once in Donaueschingen, we passed churches and apartment buildings painted in pastel colors like Venice that would shine in the snowy winters here and constantly remind inhabitants of their connection to water. 

The two streams that come together as the source of the Danube River are the Brege and Brigach. They are encircled in a fountain with an Art Nouveau metal railing. People toss Euro coins in the fountain. I wondered if they ended up downriver in Budapest, Hungary or it the German civic authorities gathered them up for fountain maintenance. 

There are many pack terrace cafés in town that no doubt serve dishes made with mushrooms from the Black Forest like trout in mushroom-butter sauce. 

I treated our time in Germany as one long cooking course, so we returned home where I had a salad waiting that I made from Marina Polvay’s All Along the Danube. The rough outline for the salad I made follows. (I noted the page with the exact recipe.) 

Mushroom-Potato Salad (p.16) 

-slice mushrooms and marinate in vinegar and oil dressing 

-toss mushrooms with slices of boiled potatoes 

-garnish with slices of green pepper and capers 

This salad served at room temperature is especially good with a chilled Pilsner beer on a cool Fall day. 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

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Suburban Detroit French Terrine $ Hack by Ruth Paget

Suburban Detroit French Terrine $ Hack by Ruth Paget 

My Polish babysitter epitomized the Detroit credo of “If I can make a car, I can cook.” 

I learned about Polish admiration for French food from my Polish babysitter in Troy, Michigan as a child. She made homemade French pork and liver terrines and duck terrines and had me eat them with her for lunches and dinners. 

The French eat terrine slices with either bakery-baked, long baguette bread or round, crusty loaves of country bread they make at home. The Polish babysitter, who knew how to bake, mostly made country bread. 

She also made her own sweet gherkin pickles to go with the terrine, which the French always eat with terrine. 

Finally, she filled half the plate with torn and chilled Boston bibb lettuce and homemade blue cheese dressing made with Maytag blue cheese from Iowa, which is the equivalent of the great blue cheeses of Europe: 

-Roquefort (France) 

-Cabrales (Spain) 

-Gorgonzola (Italy) 

(I think we need tasting competitions to decide who has the best blue cheese.) 

The French consider terrine a waste-not dish, because it is made from the odds and ends of butchering meat. A 1.5-quart terrine mold yields 15 slices or 2 slices for 2 people over 7 days with 1 slice leftover to share. My Polish babysitter viewed terrine as delicious, nutritious, and economical and so did I. 

My babysitter drank a sweet white wine with the pork and liver terrine from Michigan’s Warner Winery. She made sure to tell me that the great Hungarian sweet white wine Tokaj was the best match with terrine, but Warner worked for everyday, because Tokaj was expensive. 

The Polish babysitter gave me apple cider to go with my terrine lunch. (Apples grow in abundance in Michigan. Johnny Appleseed is a children’s book everyone in the state reads.) 

I thought of these lovely childhood lunches when I purchased Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie by Brian Polcyn and Michael Ruhlman. This 250-page recipe book has recipes that cover meat, poultry, fish, and vegetables. 

I prefer terrines to confit and rillettes, because it is easier to measure slices for portion control. However, spreadable rillettes are easier to make. You can measure out preserved pieces of delicious duck confit, but pieces tend to be irregular, which makes it hard to count calories. 

Several dishes I thought would be make use of rural resources include: 

-chicken and wild mushroom terrine 

-cauliflower, pea, and red pepper mousse en terrine 

-portobello and red pepper terrine 

-two-potato terrine 

-cauliflower mousse 

-onion confit 

-fennel confit 

-chanterelle and garlic confit rillettes 

These terrines might sell well at a place like Costco, if they are not too expensive as they can be made into a week’s worth of food. 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

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Detroit (Michigan) Bake Sale $ Hacks by Ruth Paget

Detroit (Michigan) Bake Sale $ Hacks by Ruth Paget 

When I was elected president of the National Honor Society in inner-city Detroit (Michigan) for the 1981 – 1982 school year, Detroit was in a recession, which felt like a depression with auto plant closures due to the “invasion” of small, fuel-efficient Japanese cars that cut into sales of the American auto industry. 

I think what clinched my election was my experience in running profitable bake sales to fund a freshman year trip to China for myself and 21 other young people from Detroit. I knew how to make hot cocoa in 10-gallon coffee makers and inexpensively make muffins and cupcakes from scratch. 

I also said in my election speech that it was ok for working moms to purchase cupcakes and donate them to the bake sale. NHS members could also get community service hours working at the bake sale. The strategy was to price everything at 50 cents and make it easy to give change for singles, fives, tens, and twenties. 

Each class in my high school had 900 students plus about 200 teachers. If you arrived at school early and set up everything, you had an audience of 3,800 people to sell to. 

The bake sales sold out all hot cocoa and cupcakes. A bake sale could garner $400 to $450. The school security guards escorted me to the school treasurer’s office for money counting and deposit. 

The National Honor Society used funds we raised to help charitable organizations in Detroit, who approached the principal and club sponsor via a written petition that was presented to the club for approval by vote. 

I am still proud that in a recession Cass Tech High School was able to help UNICEF pay for a rainwater collection tank to be used in a school in Africa (Gela Jar Project). I wanted the club to have an international project and asked UNICEF to petition the school for project funding. 

The true secret of bake sales I learned in high school was to make a quick, easy, and accurate transfer of goods. I have used this lesson for everything from cupcake sales to National Endowment for the Humanities grants. 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

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Detroit (Michigan) Muffins Food $ Hack by Ruth Paget

Detroit (Michigan) Muffins Food $ Hack by Ruth Paget 

One of the reasons I wanted to live in downtown Detroit, Michigan in high school was the city’s proximity to Windsor (Ontario), Canada. 

I loved Detroit for being able to take a half hour bus ride through the tunnel under the Detroit River to Windsor, a small English town with river front gardens and many French restaurants and tearooms. 

All along Oulette Street, Windsor’s main thoroughfare, you can find china shops selling Spode and Wedgewood, Baccarat crystal stores, and Christofle silverware shops. You can also find made-to-order fur coat stores reflecting Detroit and Canada’s rugged winters. 

Bucolic English culture has many lovers in industrial Detroit. I was one of them. My family heritage is mostly English and Scottish, and I wanted to be a trim English woman with everyday tea dinners complete with tea biscuits and Red Rose tea, which I brought home as souvenirs. 

I knew from grocery shopping with my mother that tea cakes and muffins do not cost much to make and went through a cookbook (Joy of Cooking) for recipes. I made English tea suppers to save money, so my mother and I could go out to Detroit’s Greektown, Lelli’s Italian Restaurant, Carl’s Chop House, and/or Syros around the corner from our apartment building on Gratiot Avenue on the weekend. 

I would make two dozen muffins on the weekend using eggs and sour cream for protein and calcium I reasoned. I used cayenne pepper to flavor them one week and dill on the other. I ate 4 or 5 muffins each day along with slices of cheddar cheese. I also made fresh fruit salad with bananas, oranges, apples, kiwis, tea-soaked raisins, and orange juice to go with plain yogurt. I felt vitamins coursing through my veins eating this meal and ready to do calculus homework after an hour of skating at Hartt Plaza on the icy riverfront.

I tried to maintain a 2,000 to 2,500 calorie diet in high school, so I could be thin like Vogue models. I walked a mile each way to school and was rarely sick. The muffins fed me and kept me strong. 

I think muffins are inexpensive to make still and might help stretch food budgets. 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

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