Reply to Someone explain to me how cooking from scratch is cheaper

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[quote=Anonymous]The key for me has been moving away from recipes (with lots of ingredients I may or may not already have) to just cooking with what is on hand -- or if using a recipe, substituting ingredients for what I already have (there's no way I'd go get three kinds of cheese for a Mac and Cheese recipe unless I was serving it to company - i'd just use whatever we had in the fridge). Obviously, you kind of have to get to a point where your cooking skills make it possible to throw a bunch of ingredients together and come out with something that tastes okay, but once you can do so, things get a lot less expensive.

If I try a new recipe that requires me to buy certain things (e.g. fresh ginger) I'll plan to use leftovers of whatever that is for other improvised meals the rest of the week (stir fry with whatever is on hand, marinade for whatever chunk of frozen meat is in the fridge). At this point, our pantry is pretty well stocked with grains (rice, quinoa, tortillas etc), legumes, and condiments and spices. Our freezer has fish and meat bought in bulk at Costco and some veggies and fruit that are just as good frozen as fresh. My grocery bill each week is predominantly for fresh produce (pricey, but I stick mostly to things on sale) and eggs and dairy. We eat a lot of meatless meals.

I only grocery shop once a week which is a big money saver. I used to run out to get whatever I needed for a particular dish, but I stopped doing that and find we can get through the week just fine if I get creative -- plus it's made me a better cook![/quote]

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