Then I freeze it for sweet breads and such. Thanks for putting this together. I think quite a few folks will be inspired to keep a few of these things on hand. A couple of years ago, hubby and I had two incomes and no children and ate out frequently at nice restaurants.

Now we have two children, one income and eat out only occasionally, usually at some place with a play area and a dollar menu. Thanks for giving me some ideas for jazzing up my home cooking! Also, thanks for the link to Eating Well Anywhere--I'm really enjoying her blog.

And Myscha, I'd never thought to freeze citrus zest to keep it for later. I have tangerines and lemons in the house now, so I'll have to zest 'em and stock up the freezer for winter baking. This is an awesome idea.

I often buy the discounted limes and lemons in a package, but they go bad before I can use them all. This saves me mucho money! When you look at how much the dried peel pieces cost, it's a huge motivator.

Plus, if you don't get around to using them for cocktails, marinades and water jazzer uppers in time, you can always freeze the juice too. To tell you the truth, I actually prefer the DIY zest.

Even the frozen stuff. It's way more colorful and flavorful than the purchased variety in the spice section. Keesha, just a tip. I've found the expensive way that the tangerines aren't necessarily as easy to zest as oranges, limes and lemons.

I bought a bunch thinking I'd do exactly that, and I don't know. just something about the difference in the skins. Unless I got an "off" batch. Just wouldn't want you to miss out on a long term savings strategy because you accidently tried the toughest fruit to do it with right out of the gate, so to speak.

Maybe you'll have different luck than I did. But I gave up on them and have been using them for marinades only, due to the seed factor. They sell jars of these little buggers for exorbitant prices. But a small jar containing 2 lemons costs under about 55 cents to make.

They last forever and have a huge flavour punch. Just quarter lemons after cutting off the ends, roll them in a bunch of kosher salt and pack them into a jar, adding in another teaspoon or so of salt to the jar.

Smoosh them so all the juice comes out, and if they're not covered in juice mine always are , add a little more then seal.

Shake a couple times a day for a couple weeks and use in your cooking. Just rinse well before you use. Fill with water and freeze. These are perfect to put a couple in your water or tea for cheap flavouring. I keep a bunch of vinegars in the house, and I add a splash to soups, stir fries, all sorts of things.

Anytime something just needs a little oomph somewhere, a splash of vinegar will often cheaply do the trick. speaking of the Greek Yogurt, crumbled feta cheese I buy it in bulk is a make a nice addition to salads, eggs, all kinds of sauce. And I also use a lot of sundried tomatoes but buy it dry and reconstitute it with water and saute' in olive oil.

Also, add raisins bought in a canister, much cheaper and fresher than those little boxes and various types of nuts to your breakfast oatmeal. And sweeten the oatmeal with unsweetened applesauce instead of adding spoonfuls of sugar.

Not only do you get a lot more flavor, you get extra servings of fruits and less processed carbs. You can also used unsweetened applesauce instead of oil for low fat brownies. That's the "secret" in high-priced, low-fat brownie mixes they just tell you to subsitute something else for the usual oil, usually yogurt.

I like applesauce better myself. Thanks for the heads-up about the tangerines, Myscha. I'll give it a try and see how it goes, but won't get too frustrated if it doesn't turn out well. Jill Nussinow The Veggie Queen , whom I interviewed for the article, just followed up with me in regards to the tangerine zest.

She says "you can just peel the entire tangerine and let it sit to dry. So then I could just put the dried peel in the blender or whatever to break it down?

I have a few left I was going to squeeze for sweet and sour kielbasa tonight, so I'll try that. Thanks for the follow up, Linsey. Also, one thing I do if I have quite a bit is to just run the oranges up and down a box grater.

It's way faster than using a zester on 5 or 6 oranges. And it comes out fine. More of a "grated peel" than zest, but really I've always had it be fine for sweet breads and such. Now, if you were making something where you visually didn't want the peel to show but wanted the full flavor of the citrus, then you would probably need to start zesting with gusto.

Instructables as is often the case has a great tutorial written by canida on making your own sun dried tomatoes if anyone is interested!

Thanks for sharing the info! i don't use a zester, but a microplane grater. and last a long time. one of those tools that are worth the money, like a good knife.

I'll second that. It's an awesome accent ingredient, and way better than eating it as a main meal item when it comes to calories. Good stuff.

These sit in my freezer until meat is difficult to buy at a good price. I add it to pastas carbonara - yum! Of course, that also means my kids get their favorite meal ever: BRINNER Breakfast 4 Dinner. I mix them into hashbrowns or serve it as the main course to our waffle feast.

It's a super, super cheap meal that everyone loves! How about freshly ground pepper? If you don't want to or can't spend a lot of money on spices, you can splurge on whole peppercorns and grind them yourself the difference is really remarkable.

Same for whole nutmeg, which you can grate as needed. It's easy to buy too large of an amount of spices- as most good quality ground spices are good about two years but whole ones last for four!

can make anything taste gourmet. One of my favorite things to eat is just bread dipped in olive oil and vinegar-- yum! And if you have a couple of windowsill herb plants, just chop those up and add.

Fresh herbs make a HUGE difference. I have a teeny kitchen and actually compiled a list of my most essential items a while back and it overlaps yours quite a bit.

Local Indian and Middle Eastern markets have a myriad of affordable offerings on spice shelves and in the produce sections. Nothing is quite as satisfying as making your own chai masala.

You can make your own Greek yogurt by buying regular plain yogurt and draining it in a cheesecloth. The excess liquid drains out, and what you have left is much creamier. That said, I've heard that some of the most important nutrients in the yogurt come from the excess liquid - maybe you can save it and through it in a protein shake or something?

I second the call on freshly ground black pepper. I'm also a sucker for good salt - not Morton's, but good sea salt with no iodine in it.

I take kelp supplements as it is, so I don't need the extra iodine in my salt. It changes the flavor so much - I don't need to use nearly as much sea salt to flavor something as I would use if I used regular table salt.

I also love fresh herbs. They're pricey to buy at the store, which is why I have my own rosemary and oregano growing outside my door - I barely care for the plants, just hack off bundles of leaves whenever I need a good steak or soup topper.

Thyme is also extremely hardy. Linsey, have you had caper berries? For years, I didn't realize that capers were flower buds, but they actually do produce fruit if pollinated.

I had one in a martini a few years ago, and have been hooked ever since. Thanks for the tip. Next time we lunch, let's scout some out! All tips are great! I wanted to add a new favorite of mine: sesame oil. I tried it over some steamed rice and the taste lingered in my mind for hours!

That's what makes the seaweed salad so addictive. I also love capers. However, shallots are expensive where I live NC. I didn't know what a shallot was until 2 weeks ago when I needed them for a recipe.

For spices, find your local international market for me, it's an Indian market. You will find the CHEAPEST spices there, and you will get a TON!!!

It will give you a nice background, and some links with exact measurements. As well as tips for when you shouldn't sub applesauce for oil. Be forewarned: waxy citrus in the regular stores sucks for zests. Try to get unwaxed or organic even.

Fresh cilantro is very cheap, really good for you, and can truly 'make' sooo many dishes. I have used it in everything from soup to eggs. You can Doctor Up store bought salsa's, give a real mexican flair to home made Latin dishes, kick a salad up a notch, and even use it as a base for wonderfully exotic sauces.

Taste the difference of good old chicken noodle soup homemade or store bought with a bit of cilantro and a touch of sriracha hot sauce thrown in.

If there is ever an ingrediant that I just have to have in my kitchen it's definitely Fresh Cilantro! My Great Late Aunt used to make a very spicey Zuchini spread we enjoyed over creme cheese and crackers.

It was a very peppery tasting treat that has been lost to the ages. Does anyone have a recepie for such? I've made the sun dried tomatoes that Aaron is talking about and they are amazing and can be quickly tossed in all kinds of recipes. I would highly recommend that!

I love capers too but I don't tend to ever find them at a good price maybe I'm not shopping at the right spot. Great list by the way Linsey! That is such a great idea of using greek yogurt in place of sour cream! I will have to give that a try, it will save me so many calories and fat.

Exotic spices and pricey cheeses seem to be everywhere these days—but as Rachel Mount discovers, you don't always need such extravagant ingredients to cook delicious meals. Fish and Seafood: There's nothing fishy about frozen. Save: Many of us are trying to eat more seafood, but the prices can be prohibitive.

Frozen fish is a smart way to save. Much of the "fresh" seafood at grocery stores has been previously frozen anyway it will say so on the label. Other budget-friendly choices include canned sardines and farmed tilapia and catfish, either fresh or frozen.

Splurge: Wild Alaskan salmon is a good investment; it contains more omega-3s than farmed, and it's the only salmon truly certified as wild a investigation found that the majority of salmon labeled "wild" actually isn't.

Plus, Alaskan is the only sustainable salmon pick on the Monterey Bay Aquarium's Seafood Watch list. As for scallops, look for those labeled "dry. Baking ingredients: Real vanilla does cookies proud. Save: Store-brand sugar is indistinguishable from gourmet version, says Susan Reid, editor of King Arthur Flour's The Baking Sheet.

Store-brand butter will perform just as well in baking as a high-end European style use the latter to spread on bread and other baked goods. And while Reid says top-quality dark chocolate will make for richer-tasting baked goods, you don't need a premium brand white chocolate.

Just make sure it's real white chocolate, with cocoa butter listed as a primary ingredient. Splurge: Almost every expert cited real vanilla extract as one thing they don't ever scrimp on. That's one flavor note, trying to make up for flavor notes found in true vanilla.

I can instantly tell when a baked good uses fake. Look for "unbleached" and "unbromated" versions. Finally, if you don't bake often, buy smaller amounts and store in a cool, dry environment—flours, especially whole grain, can go rancid after three to six months. Cooking Ware: A good pan is essential.

And forget about that top-of-the-line piece department store knife set; investing in two good-quality, midprice knives—a simple, sharp chef's and paring knife—should do it. The most important thing to remember when choosing a knife is that it feels comfortable and sturdy in your hand—brand names or chic styling are secondary considerations.

Splurge: All our experts agree—save up your pennies for one high-quality piece of skillet-type cookware that you'll use for preparations where an even transfer of heat matters, like searing meat or sautéeing vegetables. Reid claims that if she were stranded on a desert island, she'd want her All-Clad 2-quart stainless steel sautéuse pan.

Liquor: Straight-up saving with a twist. Save: Most Americans drink vodka in cocktails, not straight up, says Noah Rothbaum, editor in chief of Liquor. Germain; a few drops can make any mixed drink or wine taste much more expensive. And take a tip from good bars across the country: For the best-tasting cocktail, always use freshly squeezed juices and make your own simple syrup.

Feel good about cheap wine. Or look for wines from a so-called negociant, like Cameron Hughes Wine, who buys the excess from high-end wineries and sells it for much less under its own label. A store can direct you to those they carry. Splurge: If you have an emotional connection to a wine—its vintage is the year you graduated from college, or it's from an area you vacationed in—that warrants spending more.

When serving a vino that's more expensive, keep the bottle on the table and subtly let your fellow tasters know its value: Studies show people enjoy a wine more when they think it costs a lot. Spices and Herbs: Turn over a new dried leaf. Save: "I choose the generic or bulk version of almost every spice or dried herb," says Felder they can cost as little as one-quarter as much as a name brand.

Alejandra Ramos, of the award-winning food site AlwaysOrderDessert. com , adds that you don't always have to use fresh herbs in a recipe, even when called for. Especially in cooked dishes, dried work fine some herbs, like oregano, are even better dried. Splurge: Always buy fresh basil and parsley—the dried versions lack the evocative aromatic compounds that give these herbs their unique flavors.

And grind your pepper fresh, either with the built-in device that comes on many pepper jars or with your own grinder. Organics: The sweet choice.

Save: You can forgo organic for fruits or veggies that have thicker skin: Think avocados, mangoes, onions, pineapple, and bananas. And store-brand organics, like Whole Food's label, are often cheaper than conventional versions, assures Laura Klein of OrganicAuthority.

Beans Canned tomatoes Grains and Pasta

Affordable gourmet ingredients - Frozen fruits and vegetables Beans Canned tomatoes Grains and Pasta

Don't believe us? Check out this Chocolate Peanut Butter Protein Popcorn. When choosing your protein powder, search for one with whole food ingredients like our Chocolate Protein Powder Nutritional Booster.

Made with pea protein powder, chicory root fiber, chia seeds and beneficial probiotics, it's a great way to boost your nutrition without breaking the bank.

Seeds and nuts might be one of the tiniest superfoods on the planet. They have a tremendous shelf life, are reasonably priced and can be used in countless ways. Use crushed walnuts to spice up your favorite dessert. Or, make a healthy pudding using chia seeds. This small superfood delivers tons of health benefits that will keep you healthy, happy and energized all day long.

To maintain freshness, make sure seeds are kept in an airtight container. Condiments and pickled vegetables can transform a bland meal into a flavorful one in seconds.

Depending on the kind of meals you usually eat, you'll want to choose your condiments wisely. Do you enjoy making Italian food? If so, we suggest purchasing a jar of pesto or marinara sauce.

Or maybe, you're a huge taco Tuesday fan. If that's the case, you'll want to make sure you're stocked up on taco condiments like sour cream, salsa and guacamole. Having a wide array of dressings to choose from is an excellent way to discover new flavors. Plus, when it comes to condiments, a little goes a long way.

You won't have to worry about your mayo, ketchup or ranch running out in one use. Don't have a fresh herb garden at home? Don't worry. While fresh herbs are delicious, dried herbs do an incredible job when used to flavor dishes.

They are also pretty cheap. For a well-stocked kitchen, be sure to check in on your dried herb collection now and then. Dried herbs will last for a long time, and you only need a tiny bit to get the job done. They're a great, cost-effective way to add flavor to your meal.

When it comes to cooking, oils often get a bad rap. While some oils are loaded with unhealthy fats, other oils are great for you. Oils are a necessary ingredient in many cooking styles. Styles include everything from sautéing to grilling and roasting.

Oils can also be used to make creamy dips, sauces, spreads and dressings. Not sure which oil to choose? We recommend selecting those that are high and healthy fats. Oils that include healthy fats are olive oil, avocado oil and coconut oil, among others. When purchasing oil, make sure it's one that you will use, or else it will likely sit at the back of your cupboard unnoticed.

The more you begin to cook at home, the easier it will be to identify healthy, budget-friendly meals. Keeping a well-stocked pantry of these 15 items is necessary for flavorful cooking on a budget.

Now, that doesn't mean you have to purchase all of these ingredients at once. Instead, we encourage you to choose a few ingredients from this list that you enjoy and work them into your weekly meal rotation.

Splurge: Almost every expert cited real vanilla extract as one thing they don't ever scrimp on. That's one flavor note, trying to make up for flavor notes found in true vanilla. I can instantly tell when a baked good uses fake. Look for "unbleached" and "unbromated" versions.

Finally, if you don't bake often, buy smaller amounts and store in a cool, dry environment—flours, especially whole grain, can go rancid after three to six months.

Cooking Ware: A good pan is essential. And forget about that top-of-the-line piece department store knife set; investing in two good-quality, midprice knives—a simple, sharp chef's and paring knife—should do it.

The most important thing to remember when choosing a knife is that it feels comfortable and sturdy in your hand—brand names or chic styling are secondary considerations.

Splurge: All our experts agree—save up your pennies for one high-quality piece of skillet-type cookware that you'll use for preparations where an even transfer of heat matters, like searing meat or sautéeing vegetables.

Reid claims that if she were stranded on a desert island, she'd want her All-Clad 2-quart stainless steel sautéuse pan. Liquor: Straight-up saving with a twist.

Save: Most Americans drink vodka in cocktails, not straight up, says Noah Rothbaum, editor in chief of Liquor. Germain; a few drops can make any mixed drink or wine taste much more expensive.

And take a tip from good bars across the country: For the best-tasting cocktail, always use freshly squeezed juices and make your own simple syrup.

Feel good about cheap wine. Or look for wines from a so-called negociant, like Cameron Hughes Wine, who buys the excess from high-end wineries and sells it for much less under its own label.

A store can direct you to those they carry. Splurge: If you have an emotional connection to a wine—its vintage is the year you graduated from college, or it's from an area you vacationed in—that warrants spending more. When serving a vino that's more expensive, keep the bottle on the table and subtly let your fellow tasters know its value: Studies show people enjoy a wine more when they think it costs a lot.

Spices and Herbs: Turn over a new dried leaf. Save: "I choose the generic or bulk version of almost every spice or dried herb," says Felder they can cost as little as one-quarter as much as a name brand.

Alejandra Ramos, of the award-winning food site AlwaysOrderDessert. com , adds that you don't always have to use fresh herbs in a recipe, even when called for. Especially in cooked dishes, dried work fine some herbs, like oregano, are even better dried.

Splurge: Always buy fresh basil and parsley—the dried versions lack the evocative aromatic compounds that give these herbs their unique flavors. And grind your pepper fresh, either with the built-in device that comes on many pepper jars or with your own grinder.

Organics: The sweet choice. Save: You can forgo organic for fruits or veggies that have thicker skin: Think avocados, mangoes, onions, pineapple, and bananas.

Almost everyone enjoys indulging themselves with gourmet food. However, a tasty flavor often comes with a hefty price that not everyone can accommodate. You can imagine how much your bill will run once you eat outside. Fortunately, you can whip up gourmet food at home, saving on costs.

While that can be unfortunate, there are plenty of ways you can still cook on a budget. To help you out, below are some ways to enjoy homemade gourmet food without breaking the bank:. One of the most obvious and basic ways to stay on budget is by sourcing inexpensive ingredients around town or online.

As you proceed with a fruit and veg delivery service, you can let yourself enjoy the process of sourcing your meats and let fresh produce arrive at your doorstep. A sauce is something that helps seal the flavors of your meal. This can also help to add texture to your meals to prevent them from being too dry.

One way you can add intense flavor to your gourmet food without spending too much is by adding herbs and spices to your meals. You can easily grow herbs in your garden to reduce your cost. You could grow basil, oregano, parsley, rosemary, dill, or cilantro. Knowing the proper storing technique will prevent you from buying a new set every time you need to cook, as you can use them down to the last granule.

Not all meat cuts should be cooked the same way. Some are better off braised and baked, while some are best when fried. For example, your tender cuts are best cooked using the dry method, such as broiling or grilling.

The tough cuts are best enjoyed by braising or stewing to add moisture. Learning the perfect way and being delicate with the process allows you to cook professionally and bring out the best flavors with every bite. While you can easily create basic meals in the kitchen, cooking gourmet food requires you to bring your cooking skills to the next level.

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