2011-10-31, 10:43 PM
Although I'm a culinary student, I don't cook to impress myself. The majority of what I end up making is simple, inexpensive, and quick to prepare.
Shop with the versatility of ingredients in mind. If you buy linguine, think of them whole with jarred Italian sauce for a pasta dish (Newman's Own Marinara is amazing), shattered into bouillon and vegetables for a soup, or broken in half with the same vegetables, soy sauce, and ginger to prepare a simple lo mein.
Try making things like chili (which can literally be made with five ingredients) in large batches and freezing whatever you don't eat in individual serving-sized tupperware. Remember to let whatever you make (assuming it's a hot item) reach room temperature before freezing it as to not spoil the dish and contaminate the freezer.
Shop with the versatility of ingredients in mind. If you buy linguine, think of them whole with jarred Italian sauce for a pasta dish (Newman's Own Marinara is amazing), shattered into bouillon and vegetables for a soup, or broken in half with the same vegetables, soy sauce, and ginger to prepare a simple lo mein.
Try making things like chili (which can literally be made with five ingredients) in large batches and freezing whatever you don't eat in individual serving-sized tupperware. Remember to let whatever you make (assuming it's a hot item) reach room temperature before freezing it as to not spoil the dish and contaminate the freezer.