new at cooking question

es2189

I just started cooking and I'm really enjoying it. My problem is ingredients. I decide the recipes that I want, and then I make a shopping list. But I end up getting more of things than I need, because they don't have the exact amounts, and then I have to throw away food. Or we change plans and I don't cook a night I planned to, and then that's wasted ingredients. I thought we would be saving money on eating in, but instead, we're ending up throwing out food and making multiple trips to the grocery store. Any ideas? Thanks!

AllTehBeers

This is one thing that I don't like about complicated recipes. Sometimes you have to buy a whole bottle of some spice that you'll only use once a year. Also, I hardly ever buy fresh vegetables and fruit just for that reason. Frozen is a good way to go. I think something you should try to do is buy general ingrediants (meats, stocks and fillers like beans) so you can make stuff with what you have. For example, you can buy a big bag of chicken, a variety of vegetables and sauces then work with that. You could do Grilled bbq chicken one night, buffalo chicken another, or chicken soup with a side of vegetables and salad that way you're not buying a bunch of things for individual meals.

billsica

If I was a good cook, I'd have it planned out to span multiple days. Like the school cafeteria. Today's tacos are tomorrows meatloaf.

meggers123

We have the same issue with left over ingredients (since we're only cooking for 2). We usually plan two days of different meals that use similar ingredients. Like the first day: fish, mixed veggies, and boiled potatoes, and the second day: a potato-vegetable-ham casserole. Or an asian-style veggie stir-fry with chicken.

Also, We only buy fresh veggies and ingredients, so we end up going shopping twice a week. (This is more based on the fact that most freezers here are tiny, and ours is no exception- plus it's pretty frozen over. lol)

m0ll3pprz

I hear you! I have been thinking of developing a menu. I hear this works for a lot of people and it helps to build a grocery list that they can stick to and save money. I have really fallen off track of my good intentions when I don't plan out a bit. I am horrible when it comes to defrosting so the next thing you know I'm in my pantry throwing things together on a whim or heading for fast food just to get something on the table in a timely manner. Anyway, in regards to the menu idea: I am hearing that you should just keep it simple. The other thing is to keep staples on hand in your pantry or refrigerator. I would like to move away from some of my canned goods but I have to say that buying in bulk has helped me save money in the long run. I buy things like diced tomato and tomato sauce, chilli beans, kidney and northern beans because I find that I need tomato for so many dishes and my kids always want chilli. I try to buy low sodium when I purchase these things. I always have potato or sweet potatoes. I like to keep rice and noodles at my dispose too. I am currently doing a low carb thing so I am putting those items toward the back of my pantry!

Luckily, my husband is a hunter and fisherman so we have a freezer full of lean meat. * If I could remember to DEFROST it, Lol! The trouble is not knowing what to combine to make a meal. I always have onion, garlic, lettuce and fresh and frozen veges on hand but I don't always know what to do with them. I am consistently pulling out my cookbooks and looking on the internet. I love "allrecipes.com and fat secret.com" Many of these sites have a printable grocery list and recipe card to keep on hand if you want to remember the meal and ingredients. I think you can actually make a menu on allrecipes.com and it prints out the full grocery list for a weeks worth of food. I want to try that and see how it goes! I imagine you would then make the recipes that include your most perishable items first to avoid waste and food going bad. I would like to find at least a dozen meals that everyone likes so that I can build a base of regular ingredients to have on hand then rotate them in to new dishes to try regularly. That is the hope anyway, we'll see!

es2189

Thanks for your help everyone!

kelseyhere

I had this same problem when I started cooking. The key is to keep a well stocked pantry, Rachel Ray always talks about this. Stock up on stuff that doesn't go bad when it's on sale- canned beans, tomatoes, pasta sauce, dry goods, frozen veggies and fruits, etc. Also look for buy-one get-one meat sales and stuff like that and freeze half if you don't need it all.

You can also substitute or skip ingredients in a lot of recipes. Google is going to be your best friend as a new cook. Just good "substitute for ____" and you will get plenty of answers.

Also important to lay down the law with the family, if you are going to be cooking, make sure they know which nights so they don't make plans to eat out. At the beginning of each week I tell my BF what nights I will be cooking so we already have a plan laid out.

Oh, and start watching Food Network more often! Keep the TV on while you cook, you'll pick up all kinds of tips!