[ cook-at-home ]
BY EVA MILOTTE
cheap eats
quick and affordable meals Food bills are a big part of just about every family’s budget. With increasing food costs, a trip to the grocery store can be a challenging—although necessary—endeavor. Affordable ingredients can be found if you know where to look. Here are some tips on preparing cost-effective meals. ●M ost oils and vinegars can be swapped for another type to save money and space in the pantry. Extravirgin olive and sunflower are all you need for oils. As for vinegars, all-purpose white-wine vinegar can be used in place of all the rest. ●P urchase canned items when they go on sale. Stock up on as many as you can afford to and have space for. Canned vegetables and fruits tend to be less expensive than their fresh counterparts. ●S easonal vegetables are generally a better deal than out-of-season produce, which is typically flown in at great expense. ●W henever possible, buy the store brand of canned goods and pantry staples to boost savings. ● I f a meal calls for sweet potatoes, buy the big bag if it’s a better deal. Use the extra potatoes in other dishes. ●F lavor bomb inexpensive staples like beans and pasta. Capers, Dijon mustard, chili sauce, tahini, and olives add an initial cost to your grocery bill but once purchased they last a long time in the fridge. ● I nstead of throwing away fruits or vegetables that are about to be past their prime, freeze and use them later. ●T o save extra fresh herbs, chop and place them into ice cube trays with some water or olive oil. Freeze for future use in soups, stews, and sauces. 26
Here are some ideas for meals that are inexpensive but still satisfying. ●F or the ultimate quinoa bowl, cook a pot of quinoa and add your favorite roasted veggies. Squeeze fresh lemon juice over and add a drizzle of sweet chili sauce. For protein, add a fried egg on top. ●S plit baked white or sweet potatoes and top them with black beans, corn, and chopped green onions. ●T oss cooked bowtie pasta, raw baby kale, and grated Parmesan cheese in a large bowl. Top with Caesar dressing for a Caesar pasta salad. ●B ake ¾-inch-thick slices of eggplant until tender, top with marinara sauce and shredded mozzarella cheese, and broil until the cheese melts. Garnish with sliced fresh basil for mini vegetarian pizzas. ●S piralize or finely shred raw zucchini into noodles. Sauté in a splash of oil with minced garlic until softened. Top with tomato sauce and dried oregano. ● SELECTED SOURCES “15 meals under $15 . . .” by Hannah Loewentheil, www. PureWow.com, 11/1/16 • Broke Vegan by Saskia Sidey ($14.99, Hamlyn, 2020)
JULY 2022
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5/26/22 1:28 PM
