I thought it would be fun while I was away at Blissdom to give a few readers the opportunity to do guest posts here on Frugal Upstate. This one is from my good internet friend, Karen.
Creative Frugality: Cooking from Scratch
When I became interested in living a frugal lifestyle, one tip I encountered over and over again was that eating at home is an excellent way to save money. My husband and I rarely eat out, and we even pack lunches for work using leftovers from a previous meal. Everyone has to eat, but not everyone enjoys cooking or baking, although everyone should learn to cook at least well enough to feed themselves or a family. I totally love to cook and bake, especially dishes done the old-fashioned way . . . from scratch.
Cooking from scratch offers many benefits:
Photo by HawaiianFoodRecipe
1. Use of fresh, natural (not pre-processed or artificial) ingredients with fewer chemicals to contribute to food allergies and cause or exacerbate digestive problems or other health issues.
I used to believe butter was too expensive to use except on special occasions. Then I realized that margarine or “spreads” are mostly oils, chemicals and water, and they won’t brown well at all. Butter browns more evenly because it is made from natural ingredients, and less butter is needed to achieve the best flavor in a recipe.
2. Control of ingredients (and thus control of health-related issues such as sodium and fat content) and portion sizes for less waste.
Have you ever noticed how huge some restaurant portions are? Some of them could easily feed two or three people.
Photo by AlaskanLibrarian
3. Better tasting food and better nutrition.
4. More variety in your diet.
I’ve never seen a boxed cake mix for Italian Cream cake, but I have an excellent recipe for making one from scratch.
5. Creativity and fun!
I love seeing a recipe come together from basic ingredients, and I enjoy experimenting with different herbs, spices and seasonings. Many recipes can be changed at any time, just by using different ingredients.
Photo by Public Domain Photos
6. Less expense.
Processed food is expensive because you are paying for convenience as well as for other costs such as advertising and shipping/storage. Ingredients for scratch cooking can be purchased in quantity when they are on sale so that recipes can be made more than once, or extra portions can be prepared and frozen for later use (which is very handy when you are ill or too tired or rushed to prepare a meal on a busy weeknight or when it is just too hot to be in the kitchen very long).
In a single afternoon, it is possible to prepare, package, and freeze enough complete meals to feed a family for a week, or even up to a month. This can be done with the help of a friend or significant other, and you can even trade recipes your family enjoys for “new” ones from your friend for a change of pace. It is perfectly possible to “make your own” mixes for pancakes, cakes, biscuits, soups and many more items at home and save money in the process. Having an “extra” pan of lasagna, enchiladas or an extra casserole on hand can be like having money in the bank, because there is much less chance of needing to purchase “fast” food.
7. An opportunity for sharing.
My husband and I often work together in the kitchen on weekends or to prepare holiday meals, and this is an excellent time for us to talk and laugh with each other. I began teaching my children to cook when they were five years old, by letting them come into the kitchen with me and help with safe and simple tasks. Our grandchildren also enjoy being in the kitchen to prepare simple recipes with adult supervision.
Of course, cooking from scratch assumes one has a firm grasp of basic cooking skills.
Photo by Wickenden
If you do not know how to cook, there are a variety of ways to learn. You can borrow cookbooks from family, friends, or a library or find them at garage sales if you do not have money to purchase new ones. You can browse a multitude of recipe sites online or you can find video demonstrations of cooking techniques on television or online.
I believe that one of the most effective ways to learn to cook is by watching experienced cooks who will let you ask questions and even help them in the kitchen. I watched my parents and my grandparents cook family meals, and as I became old enough to be safe in the kitchen with them I was allowed to do basic tasks like peeling potatoes, cutting vegetables or brewing coffee or tea.
I learned to make almost all of my grandmother’s holiday recipes by watching her make them. I refuse to purchase “stuffing” in a box, because the dressing/stuffing I make using her recipes and techniques tastes so much better. I cringe at the thought of purchasing someone else’s idea of potato salad (often simply cubes of potato coated with mustard) when my mother’s homemade potato salad (colorful, flavorful and nutritious, with a variety of crunchy fresh vegetables and seasonings added) can be easily and inexpensively made.
Cooking from scratch does sometimes take extra time, so planning ahead, doing some preparation ahead of time, and having extra hands helping can speed things along a bit. As your proficiency in the kitchen improves with practice, you may find that it takes much less time to cook from scratch, because you can cook several foods at once. I typically do most of my cooking from scratch on weekends when there is less stress. I almost never make a recipe for the first time for an “important” occasion. I prefer to practice first, which reduces the chance of making mistakes that render a dish inedible. As with any other skill, the more practice one has, the better the ultimate outcome will be.
One does not need a kitchen full of expensive gadgets and equipment to be able to cook from scratch; ordinary pots, pans, cutlery and baking dishes work just fine. My grandmothers as brides did not have electric mixers, microwave ovens or food processors, so they used a rotary egg beater or a plain fork to beat an egg, and a good sharp knife or two and cooked on a wood burning stove. I hope I have provided some “food for thought” and that I have inspired you to learn to cook or to improve your cooking skills, and that you will explore the many ways to be creative in cooking “from scratch.”
Karen is a native Texan, and has been living a frugal lifestyle and finding ways to save money and keep my home well organized for almost four years. She enjoy finding creative ways to live frugally and become more self-sufficient. Karen recently wrote my first book on frugality, organizing and saving money: Saving Our Sanity. She is a regular, loyal reader and commenter here on Frugal Upstate. Please give her some Comment Love!
Forget the frugality and the fact that cooking at home can be so much healthier. If folks truly understood the way a parent is able to bond with their child over something as simple as making tacos, everyone would be doing it! My mom and grandmothers taught me to cook at a young age also. Now I am doing the same with my daughter. Keeping our kids safe and away from harm is always a first priority and the talks we are able to have while cooking allows us to see their views on life. We can use this time to make precious memories while at the same time learning about the things that are important to our children.
I really like this post, and I like Lisa’s comment too. The things I like to eat I can make just as good (or better) than your average restaurant, and for a heck of a lot cheaper. My daughter (8) loves to cook with me – it is definitely a great way to spend some quality time together!
I think it is great to include your kiddos in cooking. I enjoy my kids assisting, it is fun and a learning experience for all of us! I did not know how much my son would love to cook and the rise in his own self-esteem from doing so, I recommend anyone with kids to cook with them, it reequires a little patience but the outcoms are so positive!
I agree on the spending time with kids & having life talks. We’re rebuilding our kitchen ourselves (from a fire) & my son ‘n I have more deep conversations over electrical wires & saw blades then we would if we just sat on the couch & watched the tube. It seems any kind of work project gets the secrets of the soul & ponderings of the universe flowing…. When we finally have counter top to work/cook on, I’m pretty sure we’ll be doing the same thing while cooking.
Can I get a good stuffing recipe from anyone – my grandma was 69 when I was born & not only did i never get to have her cooking but she also took her recipes to the grave because no one ever asked her… I have successfully mimicked her Mac’n cheese (by accident) but stuffing & pie are two things that elude me.
Sam-I’ll be posting a meatloaf recipe soon! Also I have posted my Chicken Stuffing Casserole recipe previously-just make the stuffing part and don’t make it as a casserole:
http://www.frugalupstate.com/recipes/chicken-stuffing-casserole/
Oh & meat loaf eludes me too. Mine tastes great but it always falls apart unless I put in so many eggs that it’s too rich to eat…. the last one came out so bad it was like a pat’e and my son was actually spreading it on crackers! He said it taste wonderful so I guess at least I have the flavor part down…
Loved this post. I cook from scratch pretty much daily. Your tip on planning ahead and freezing is great! I will definitely try to incorporate that into my weekly routine. Thanks for this.
Great article! I’ve tried to teach my sons how to cook. The younger one (age 11) really enjoys cooking and can make just about anything he puts his mind to. He came home from Scouts last night and whipped up a pasta dish that looked as good as anything you’d get at a nice Italian restaurant.
Great post by Travis-and great input by all of you!
Isnt it great fun& love that we present great food to ourselves & families? There is nothing about life more important than FOOD! Medicine is food, food is medicine= add in taste, texture, creativity and you have a successful meal no matter how it turns out. When we put our hearts & souls into creating great meals , we give back life to create more life which gives us bread! This is my first pass here & so far I am very enlightened by the ideas & feedback. Thank you for sharing with me all the thoughts & words going forward. Now..where is the very best ‘meat loaf” recipe using 3 meats: Beef, Veal, Pork? I had it on my outer or my IPAD & cannot find it now? The recipe also called for grinding our own meat fresh which is yummy. The recipe called for forming 2 loaves baking on a broiler pan so the fat drips downward & does NOT steam the meat, we want to bake it, never steam or over-work your meatloaf meal. The # 1 mistake is over-working your loaf, that is exactly when it turns out pasty or crumbly. You must always cook any veggies before you form the loaf, then add the veggies to the fresh ground meats. Many great Meat Loaf recipes also include: beef, chicken or veal stock which gives your Meat Loaf a tender sirloin taste. For those of us using Homemade tomato sauce or paste, please use large carrots to soak up any acids from the base should you suffer from Acid Reflux. Many of us have found tricks in cooking to enjoy the many wonderful Italian Carrots can be tossed out, but why? The carrots can still be eaten by your Hub or children if they have no acid reflux issues after they have soaked up the acidity found in all canned tomato or classic homemade sauces. Fresh tomatoes can be used which gives little to no acid reflux suffer issues. Being frugal is fun & allows me play time with the Hub in the kitchen. WE love food with great taste & having traveled in over 25 states, I have never found a Better meal in any restaurant, than we can make ourselves. The only advantage over homemade meats is the quality of meat that we are not privy to purchase ourselves which upsets me! When was the last time you bought one of those gigantic Idaho potatoes found served at a 4 star resturant? NEVER! Oh how I wish we could purchase the same extraordinary steak, pork or fish cuts served at those 4 star restaurants! I have ordered from out of state grass-fed beef products & there is no frugality there..but we are mesmerized by the outcome..drool *smh* Hub is baking up fresh homemade hot dogs buns with poppy seeds for our Big Kahuna butcher hot dog mix which are almost ready to be grilled in butter on a grill pan on the stove. I must mix up a batch of relish someday…anyone have the best homemade relish recipe here? Otherwise, I have to drive 30 miles to the sausage maker who sells their own fresh packed sausages in lambskin. Every variety you could think of, they also will cook it for you on the spot. This speciality store of sausage making sells every topping you’ll ever need for breakfast, lunch or dinner. WE live in southern CA so we grill all year long..but tonight, my All-Clad grill with heavy top will cook our Big Kahuna’s from the local butcher who shares with me his recipes for many grill meats & sides. Butchers are invaluable if you have a good one in town. My butcher is a little jealous of the meals I cook, because his wife has no desire to cook with 4 children who works full-time. She doesn’t know it yet, but the whole brood could easily be entertained & loved if they all loaded in the kitchen to share their day as a family with school homework & all. Bless be to all tonight..glad to find this awesome website.
I’ve never understood why so few people cook from scratch: it’s not only cheaper and healthier, it’s more fun! I love having adventures in my kitchen and rarely have anything but sterling success (even if it doesn’t turn out exactly as I predicted it would).
I always cook from scratch. I find box mixes are too salty. One day my kids were scrounging in the cupboards for a snack and lamented how “There was nothing to eat!” That’s when I realized my cabinets were filled with INGREDIENTS! I had plenty to eat… you just had to put it together!
I’ve been accused of only having ingredients and no “food” myself 😉