I've found that by shopping at higher end grocery stores, or at least focusing on the organic/craft-oriented departments, the quantities tend to be smaller and much better suited to my childless, bachelor existence.
There was also a learning curve to preparing food for just myself to consume. The priorities are different from the family household I grew up in, so much of what I had learned didn't apply very well unmodified, to my adult life.
Families make the costly perishable ingredients go further by utilizing carbohydrates like pastas and breads as fillers.
I now make many of the same dishes I grew up eating, but without the pasta or bread, which I've entirely stopped purchasing to the very clear benefit of my health/weight.
When you dispense with the fillers, it's a lot easier to consume the perishable ingredients in one or two meals.
It definitely seemed strange at first to eat things like lentil or chicken soup or a meat ragu with pork ribs sans pasta or bread. But once acclimated, the recipes have changed a bit to be less liquidy while more meaty/beany with more veggies where applicable, and are very tasty and nutritious. It's basically decadence, and healthier than eating all the carbs.
>Families make the costly perishable ingredients go further by utilizing carbohydrates like pastas and breads as fillers.
As do many restaurants. I've (not very originally) joked that Tapas is Spanish for expensive and appetizers generally often seem pricey for the size of the portion. There are various reasons for this including the fact that there's a certain overhead to an individual order.
But it's also the case that typical main dishes tend to have a fair bit of "filler" that tapas/appetizers do not. At good restaurants, the rice or potatoes (or vegetables) may be nicely and even somewhat exotically prepared but the raw ingredients cost very little compared to the protein.
Seriously, try the tapas (or table) in Spain. The original is always better than the imitation. Besides being the price of a typical US sit-down burger or grilled chicken dish, it's much higher quality and healthier! Also for readers who aren't aware, tapas is usually a shared meal and best when everyone going agrees to get different tapas dishes or arrangements. Of course the jamón ibérico de bellota will be higher priced than a typical steak, but well worth it IMO. "Filler" in Spain tends to be olives, cheese, and bread.
There was also a learning curve to preparing food for just myself to consume. The priorities are different from the family household I grew up in, so much of what I had learned didn't apply very well unmodified, to my adult life.
Families make the costly perishable ingredients go further by utilizing carbohydrates like pastas and breads as fillers.
I now make many of the same dishes I grew up eating, but without the pasta or bread, which I've entirely stopped purchasing to the very clear benefit of my health/weight.
When you dispense with the fillers, it's a lot easier to consume the perishable ingredients in one or two meals.
It definitely seemed strange at first to eat things like lentil or chicken soup or a meat ragu with pork ribs sans pasta or bread. But once acclimated, the recipes have changed a bit to be less liquidy while more meaty/beany with more veggies where applicable, and are very tasty and nutritious. It's basically decadence, and healthier than eating all the carbs.