If you are like me, it is extremely difficult to put together and maintain a food budget. When shopping I am often lured by the products at hand or a moment’s inspiration. “I can’t pass up those beautiful tomatoes.” “But, the wild salmon is in and it is so much better than the farmed.” “I know we don’t need another dessert but I’m in the mood to bake today.” All that considered I’ve learned that if the goal is to eat well on a sensible budget, it is imperative to think ahead and stick fairly close to your plans.

When most women stayed at home and transportation was cheap, many moms read grocery store flyers, clipped coupons, and went from store to store purchasing the week’s sale items. Since cooking is now frequently done by both men and women who hold full-time jobs outside the home, most of us do not have the time or the inclination to shop around town for bargains. Rather, we are more likely to pick up expensive ready-to-eat preparations that can be added to foods cooked at home. Many of us home cooks still do a major grocery shopping weekly or monthly (often at big-box stores like Costco, Fresh Direct, or Wal-Mart) so, with a little planning, preparing interesting, imaginative meals on a food budget is quite doable. 

Although it is impossible to create a food budget that works for everyone there are some specific rules to follow when setting one. Some helpful hints for developing good habits are:

1. Make Ahead Meals

Make-ahead meals are simply the most economical way to feed your family and to minimize kitchen time for the family cook. They require purchasing in bulk and creating a number of meals out of one main ingredient. This is an especially great tactic when the main ingredient is purchased on sale or discounted at a big box store.

2. Think seasonally and locally

Almost all produce is less expensive when purchased during its season, particularly when found at local markets or farm stands. As well, many chain supermarkets now feature homegrown products as a way to support community farmers, cheese makers, bakers, and so forth. Many meat products are also less expensive during a particular season; think of lamb in the spring or turkey around the fall and winter holidays.

3. Think outside the normal dinner box

You don’t have to have the traditional protein, starch, and veggie on every plate every night. Think about a great frittata, a mixed-up salad, unusual grains tossed with legumes or vegetables. And, what about breakfast for dinner – multi-grain waffles with sautéed mushrooms instead of sweet waffles with maple syrup – although when I was a child sweet waffles were my special dinner treat and there’s no reason they can’t still be.

4. Use less animal protein

If you have a family of meat eaters begin to, at the least, serve smaller portions. Introduce ethnic meals that use less meat with wonderfully tasty success. I’m not a great lover of tofu, but have learned to like it well enough to use it often in place of meat. There are a multitude of ways to heighten flavor and satisfy the palate without piling on animal-based proteins.

5. Never Throw Food Away

As soon as your meal is over, prepare any leftovers for use in another meal, even if it is just a few vegetables that can be tossed into tomorrow’s salad or a bit of meat that can be chopped up to make a sandwich. It takes just a moment to do – the same time it takes to scrape the plate into the garbage.

6. Keep a well-stocked pantry

This is probably one of the most important aids to saving money while preparing great meals. A well-stocked pantry eliminates last minute, impulse shopping as well as gives you the ingredients to make the most with what you have on hand.

7. Prepare foods you enjoy

Although it is always makes sense to begin with ingredients and dishes that you and your family enjoy, sneak new, interesting and cost effective ingredients into the norm as a way of expanding your opportunities to create less expensive meals.

8. Do peruse local newspaper ads

Although you may not have the time to cut coupons or go from store to store on a bargain hunt, do check supermarket ads as many stores will often feature the same “specials” which will help trigger some plan-ahead ideas for the week’s or month’s meals.

Here is a good “for instance”:  Shopping at Fairway (my local nearest thing New York City has to a big box store) the other day, large bags (I’m saying 10 to 12 peppers) of nipped by the icy weather bell peppers caught my eye. At a $1.50, I couldn’t resist and had to contain myself from buying all of them at this bargain price. Once I got my two bags home, I sliced up the contents of one bag, roasted and covered them with some evo, added some capers and garlic, seasoned them well, and refrigerated them to marinate for sandwiches, salads, cocktail tidbits, and pasta extenders.

The other bag brought about some long-forgotten dinners that were pretty tasty!

Pepper Steak

Serves 6

Pepper steak—You say, what?  Although I had a recipe for it in my favorite cookbook, Meat and Potatoes, I had long forgotten about this 1950s favorite. My bag of peppers brought up some nostalgia for my mom’s cooking and what popped up but pepper steak. Once the answer to take-out Chinese food made at home and a Mom and Pop diner specialty, I hadn’t seen it on a menu for years. Well, once I got it going in the pan, I knew why it had been popular – thrifty, aromatic, vaguely Chinese, and quite delicious!             

Traditionally, pepper steak always has celery, but I’m not a fan of cooked celery so I eliminate it, but add a cup of bias-sliced celery if you are looking for the authentic ‘50s taste.

1½ pounds lean top-round steak, cut about 1½-inches thick

Approximately ¼ cup Wondra flour

Salt and pepper to taste

3 tablespoons canola oil

½ cup low-sodium, fat-free beef broth

¼ lite soy sauce or to taste

1 teaspoon minced garlic

1 teaspoon minced ginger

6 large button mushrooms, cleaned and sliced

1 large onion, peeled and sliced, lengthwise, into thin strips

1 large red bell pepper, cored, trimmed, seeded, and cut, lengthwise, into thin strips

1 large green bell pepper, cored, trimmed, seeded, and cut, lengthwise, into thin strips

2 cups cherry or grape tomatoes, cut in half or 3 medium tomatoes, cored and cut, lengthwise, into sixths

1 tablespoon cornstarch dissolved in 1 tablespoon cold water

½ cup sliced scallions, including some green part

Cooked white rice

Using a chef’s knife, slice the steak, crosswise, into strips about 3-inches long and ¼ inch thick. Sprinkle the strips with the flour and season with salt and pepper to taste.

Heat the oil in a large frying pan (or wok) over medium-high heat. Add the beef, without crowding the pan, and fry, lifting and turning frequently (tongs help), for about 5 minutes or until nicely browned. Remove from the pan and place on a double layer of paper towel to drain.

Using paper towel, wipe the excess oil from the pan, leaving any browned bits on the bottom. Return to medium heat and add the broth, soy sauce, garlic, and ginger and bring to a simmer. Return the meat to the pan, cover, and simmer for about 15 minutes or until the meat is tender.

Add the mushrooms, tomatoes, onion, and bell peppers. Stir in the cornstarch mixture and bring to a simmer. Simmer, stirring occasionally, for about 1 minute or until the sauce has thickened. Stir in the scallions and remove from the heat. Serve, spooned over rice.