I'll be 70 in April. I started cooking when I was about 10, I learned from some very good cooks I met. I cook from scratch, buying bulk foods, Quinoa Brown Rice. I cook them together...same water grain ratio, lessens the high price of Quinoa by mixing it with lower cost long grain brown rice. I spend 1/2 of my food budget on bulk foods. My kitchen has 12" cast iron skillets, Revere ware sauce pans and soup pans. I make Polenta regularly, using Corn Meal Grits, and Cous Cous fairly often. The Grains, Polenta, or Cous Cous have chopped fresh and frozen vegetables added to them along with diced chicken breast meat, Turkey Bacon chunks for flavor, Tempeh, Tofu, and my treat cubed Oregon's own Tillamook Reserved Extra Sharp Aged Cheddar, Spices include Olive Oil, Bragg's Liquid Aminos, Worcestershire sauce, White Pepper Dry Yellow Mustard.
I make a lot of these combo dishes, package them in microwaveable freezer containers, and always have meals in my freezer ready To Nuke and eat.
Cooking from Scratch has become less popular with Instant Ready to Eat, ?Food?
I'm disabled and hire Care Givers who learn to cook my way. Those are big exhausting recipes to make.
So few people that I hire know how to cook using the cheaper, healthier raw ingredients. I guess its age. My parents generation, Before 1950 cooked from scratch. It's a dying art, food you make yourself.
I just joined this group. I have miles to learn, and hopefully lots to teach I'll post my recipes, and welcome any critiquing they get