This Week’s Receipt & MorePosted: August 11, 2010
Finally went to the Coop and got more food for the week, leaving us with $1.23 for the week.
In response to a comment left by Janie, how do you fit “everything in your days and weekends and aren’t completely consumed by food and the kitchen?”
Phil actually wrote a bit about this a long time ago, but to reiterate, making food takes time. It doesn’t have to take over your life though.
In terms of things like granola – making granola requires oats to sit in a warm oven for a period of time. Just do other things while the oats get toasty. Make two pans worth and you’ll have granola to last you for the week (and beyond, depending on how you eat it).
Beans – same thing. Beans require a good soaking (put in water before going to bed or when leaving for work in the morning) and then cooking for a long time. OR, get a pressure cooker. They’re not too expensive, are loads better than you remember them and can cook unsoaked black beans in about an hour. Make BIG BATCHES and freeze a bunch. We got one as a wedding present and I love it because I can cook a pound of dried beans while watching Mad Men.
Rice and other whole grains – make a batch and use throughout the week. Mondays brown rice became Tuesday’s lunch (lentils and rice), dinner (rice salad w/chopped veggies, tahini, mint, cilantro, lentils and navy beans) and lunch (leftovers from dinner). If you’re adverse to taking leftovers for lunch, just add something extra to make it a different meal – smoked tofu, some cheese, yogurt and/or canned tuna, salmon or strips of chicken – for the carnivorous among us.
You don’t need to be in the kitchen every second to make frugal meals – many things (granola, beans, bread, rice, whole grains) require a bit of prep and then a whole lot of sitting around.