I also have to balance foodie obsessions with being economical and healthy. (Growing up, my extended family had a culture of "living to eat" and they ran several restaurants as a trophy thing, i.e., with negligible profit but acclaimed food.) I'm now an experienced home cook who likes throwing somewhat elaborate dinner parties, but when on my own it still makes sense to just batch cook and freeze. When it comes to that, what I notice is that I'm still making the same dishes I did as a poor student, just augmented. The base dish is quite tasty to start with, but now I can afford to use a few nicer or speciality ingredients that take it up a level. If you're making a cauldron of risotto or tomato sauce or whatever that will yield dozens of servings, it doesn't cost that much more per serving to add the extra thing or perform the extra technique that makes it really delicious or interesting (and compensates for the fact you're freezing it). The same applies to everyday things that I whip up to eat fresh, in terms of keeping a well-stocked pantry of somewhat pricey powders and potions that only get used up slowly.
