How to eat right when things are tight: 5 money-saving tips

With the threat of economic collapse looming just south of our border, we could all use a little comfort food - affordable comfort food. Retreat to the warmth of the kitchen, ditch the foie and truffle for now, and embrace the joys of making more from less in simple, delicious ways.

1. Good bones: Get the most from that Sunday roast
Just when you think that roast has given all it had to give—you’ve feasted on a sumptuous dinner, sent the kiddies off to school with sandwiches—it gives some more. Roast the bones—beef, veal, pork, or poultry—in the oven, then transfer to a pot and cover with water, toss in some peppercorns, a bay leaf or two, and let simmer. In a couple of hours, you have an easy, homemade soup stock. Keep a supply in the fridge for everyday uses—gravy, pasta sauces, or a quick noodle soup—and some more in the freezer.

No time to roast bones just now? Collect and freeze a whole pile of them—it’s fine to mix and match your meats—and roast the bones when you have the time.

2. Boil that bird!
A boiled chicken is an old-world classic whose time has come again. Not only is it a healthy way to cook, it keeps the meat moist and tender, and when you boil a chicken, you simultaneously make a pot of the most flavourful soup at the same time with no extra effort. Simply cover the chicken with cold water, toss in your favourite herbs—sage, bay and thyme are great with chicken—whole peppercorns, a whole onion, bring to a boil, then simmer until done.

On that first day, bring the bird to the table and watch as the incredibly delicate chicken meat just falls from the bone. Spoon some of the broth over potatoes, noodles, or veggies. Afterwards, this dish keeps on giving in the form of soup, meat for sandwiches, salads, Asian noodle stir-frys, pastas, and casseroles. 

3. Don’t walk past the discounted fruit and veggie display
Sure the peppers are a tad wrinkled, and the apples are going soft, but with a little alchemy you can turn produce headed for the composter into good eats, while you save a ton of cash. The trick is organization and timing. Don’t buy a tray of close-to-the-edge produce, then let it sit in your fridge for a week! Buy discounted produce when you know you can go home and prepare it.


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