Step 1: List Recipes, Scaling, and Servings
The first thing to do is to put the name of the recipe, how much you want to scale it, and the number of servings. I try to scale recipes to hit 8-16 servings, depending on freezer space. Determining the number of servings up front also helps me figure out how many dishes I might need. For example, in the list below, I am making 16 servings of lasagna (8 dishes for the 2 of us) and tamale pie (I am doubling it, and the recipe doesn't state servings but I know I have at least 16 dishes, so I am good there.) Also, notice the spicy tuna salad wrap ( x 12!!!!). The recipe was for a single portion, and I want several.
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| The list with recipes, scaling, and expected number of servings |
Step 2: Paste in recipes and scale appropriately. Paste in the recipe and double or triple as you determined.
Step 3: Combine the elements while rearranging for how you shop at the grocery.
So once you have pasted your 12-15 recipes and their ingredients, you'll have a lot of duplication. For example, you'll have 2 cups of chicken broth in 6 different places in 6 different recipes. While condensing, I also organize the list by categories based on how I shop at the grocery. The categories are: 1) produce, 2) pantry, 3) meat, 4) cheese and dairy, 5) frozen, and 6) spices. I usually shop in this order upon entering the grocery. Here is the sample meat list from a recent list:
You'll notice I refer to "bags" of chicken thighs. These are huge bags from Costco.
When you combine, you may end up with odd quantities. For example, when combining multiple recipes, you may end up with "32 tablespoons" of something. I find this chart useful for scaling:
Step 4: Check your list with your pantry items.
This is the fun part. Take your computer to your spice rack/drawer, pantry, and freezer, and eliminate items. Note that you can only do this once you know how much of an ingredient you need.
Step 5: Highlight ingredients you might be able to find at specialty stores.
Highlight any ingredients that you think you can purchase at places other than the grocery, either to save money or because they are specialty items (e.g., at Asian markets, Costco, Cash n Carry).
Below is a part of my list (the pantry portion) with the item highlighted that I would expect to get at Costco.
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| Pantry portion of list with items highlighted that could be purchased at specialty markets. |
Step 6: Shop! I usually shop in this order: Produce at the Asian market, Costco, Cash n Carry, and then home to drop off. I do the grocery last because then I know what I was able to get and not get. Invariably, there is some item that eludes shopping (e.g., pomegranate seeds, kaffir lime leaves, harissa etc.). At least you can get cooking while you hunt down the item or order it off of Amazon prime.
Remember, when shopping, it is OK to go over on ingredients, because these can either: be frozen or go into a stone soup at the end. For example, if you have 1/2 lb. too much meat, and 1/2 can too much tomato paste, that is a happy accident.
Happy list-making and shopping!
