Stocking Up
Keeping a stock of useful ingredients that store well and can be quickly turned into a meal saves you money and the “what will we have for dinner” panics that often means spending too much on take-away or at the supermarket.
The keys to success are choosing the right items to stock and making sure that you use them. These are my staples - yours may be similar depending on the tastes of your family. Some can be bought in bulk if you use a lot, or form a co-operative buying group with family or friends.
- Rice - so versatile and keeps for months.
- Pasta - versatile and keeps for months. Keep an assortment of your favourites.
- Flour - keep it in the fridge.
- Oil - I keep olive oil for dressings, cheap oil for cakes.
- Vinegar - Balsamic to go with your olive oil, white wine vinegar for variety.
- Herbs - dried herbs last for a long time and can turn an ordinary dish into something special. You only need a couple of your favourites.
- Bottles of tomato sauce. Buy when on special for pasta dishes, pizza topping, mixing with meat etc.
- A few tins of soup, beans etc. Buy when on special for emergencies or when you simply don’t feel like doing anything more.
More Ways to Produce Great Meals on a Budget
- Standard items to have on hand
- Growing Herbs and other ingredients
- Buying in Bulk
- The Humble Cooked Chook - 3 meals from one chicken
- Mince and onions - so many uses
- Roast meats - don't forget to use the left overs
- Lessons from the take-away shops