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Money Saving Tips On Food
Good luck, and try to enjoy having a "wife" at home to do the chores while you're working. I've been out of work since February, and my husband is trying to enjoy having me do all the chores. I used to say I needed a wife, now I am the housewife.
I second @Anneesha about letting food go to waste. Now, after go to the store I spend half an hour or so unpacking and washing everything and portioning all the groceries for the freezer. I spin dry and wash and pack the veggies and lettuces in tupperware with towels to keep them from rotting.
I inspect the veggies for brackish leaves and squishy spots and kinda sort everything by how long I think it'll last in the fridge. I find that often, the sale fruits/veg has a shorter shelf life.
I always wasted most of a celery head when I made soup since you only need one or two ribs and a carrot. Now, when celery is on sale (in Brooklyn last week it was half price (?!)), I buy a couple bundles and the giant bulk bin carrots, whirl it in the food processor til it's chopped fine. (You're welcome to do a fine dice on 2 heads of celery and 4 lbs of carrots, but I don't care about pretty) Then I'll sauté big pots of carrots and celery til soft and portion them into 1-2 cup portions for the freezer. When I want to make soup, stew, a roast, or beans, I add a chopped onion and voila, mirepoix was zero waste at a fraction of the cost and way less time. (I don't like frozen onions, and don't think it's worth the time saving.) Good luck and keep your chin up.
Cook the Book: 'Endangered Recipes' by Lari Robling
Grandma Ida let me choose my birthday dinner every year. I usually chose Enchiladas Suizas, sweet with onions and heavy on the black pepper, but when I was 9, I chose green salad and refried beans. Grandma, a Russian Jew from Santa Monica, had been forced to spend some years in Mexico during McCarthy's witch hunts, and made amazing Mexican food. That was the first year I tried to get the secret of Grandma's beans out of her. She passed 15 years later, and a month before she died, her response to my refried beans recipe request was the same as on my 9th birthday. "There's no recipe. They're just beans. By the time you're 50, you'll think you're getting the hang of it. When you're 65, the beans will be good." 31 years to go.
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I make a very simple filling of any winter squash, salt and pepper, and pipe blops of it onto wonton wrappers. I freeze loads of them, and when I'm too tired to cook, I cook them in just enough chicken broth to cover. (I've found that chicken soup base is best, as it is so salty). While they're cooking, I brown some butter with sage, thyme or whatever other herb I've got around, then toss it all together. Served in broth, the soft noodles are good, and the broth is usually "enriched" by one or two ravioli that burst in the cooking. It's a very satisfying light meal that takes all of 5 minutes.