We're all worrying about money in the current economic climate, and anything that saves some of it would be good. And we all like eating, don't we? (Size zeros need not answer that.) So, can we eat well and spend less money?
Yes, if we learn how to eat frugally.
If that sounds a bit worthy, don't worry - it doesn't mean lentils and grinding your own grain. It means using every bit of food you buy, without wasting a thing. For example, instead of using fillet steak you could try braising steak but cook it more slowly - it will be deliciously tender, and a lot cheaper.
If the notion of 'leftovers' strikes terror into your heart - and there is something dispiriting about the word - think of them as tomorrow's ingredients cooked today. A few extra potatoes and vegetables today and a lovely crunchy bubble-and-squeak tomorrow. Almost any bits and pieces can be made into soup, just simmer with some stock (from a cube is fine) and whizz or not as you like. A hot meal for pennies.
Here are some suggestions for eating frugally but very well:
Cook local food in season - fewer food miles mean better taste, and food that is in season is at its best.
Use your oven wisely - try to use all the shelves. Put some jacket potatoes in the bottom of the oven while you are baking (cakes or casseroles), for instance. Alternatively, use a slow cooker if you have one.
Don't have meat or fish every day - try beans or pulses instead. The dried ones that need overnight soaking and then boiling have the best flavour, and they are cheaper than canned varieties.
Swap ingredients - substitute cheaper ingredients for pricey ones in your favourite recipes. Don't buy ingredients that you're not going to use in any other recipe, see what's in your cupboards already! If you haven't any breadcrumbs, use crushed crackers or oatmeal instead. Or use stock instead of wine in cooking.
Make double and freeze half - then you'll have a home-made ready meal.
Choose cheaper cuts of meat - and cook them gently for longer. Shin of beef has more flavour than steak in a stew or pie, but does need several hours cooking.
Add less expensive extras - to get more portions per dish. For example, put more vegetables in stews, pies and soups. Serve dumplings with stews and Yorkshire puddings with roasts, and cook plenty of cheap seasonal vegetables as accompaniments.
Use a steamer - one of the stainless steel basket type is ideal. Simply put it over a pan of boiling water - you could be boiling potatoes in the pan and steaming some broccoli over the top.
Go for strong cheeses - such as mature farmhouse Cheddar, Stilton or Parmesan. They are more expensive than milder cheeses but their strong taste means that you need only a small amount to flavour the recipe, so they last longer.
Try a whole chicken - instead of breast/leg portions. Roast it for the first meal, then strip off the remaining meat for a casserole, and finally boil the carcass for soup (you will be able to find more meat on the bones too, after it has been boiled for a couple of hours) - three dishes instead of one.
We can eat well, feel full and still save money. What's not to like?
© Eleanor Knowles 2008
For more information about eating sensibly without spending a fortune, check out http://EatLeanNotMean.com
The book is crammed with lots of information, tips, tricks, smart facts and recipes to liven up your routine. Frugal feeding has never been so much fun, or so healthy!
Just a final thought, did you know that in the UK we throw away almost a third of the food we buy? That's food we should have eaten, but often it never gets out of the packet. Can you afford to waste that much money? No, didn't think so - don't put your cash in the bin, use yesterday's ingredients...
Tags : all clad lasagna pan anolon ultra clad 12 covered deep skillet cuisinart multiclad pro stainless 12 pc cookware
0 comments:
Post a Comment
Note: Only a member of this blog may post a comment.