This week I stumbled across The Frugal Girl. One day while cleaning out her refrigerator she realized that embarrassment is a great motivator and starting posting pictures of her food waste each week. Brilliant!
Here goes, my first Food Waste Friday.
First, I will tell you what I didn't waste.
We had 1/2 a large container of cherry tomatoes that was too shriveled to be eaten raw but fine for cooking. I tossed them in a cast iron skillet coated (lightly) with olive oil along with lots of minced garlic, salt, fresh ground pepper and Penzey's Tuscan Sunset blend. I cooked them until about half of the tomatoes burst and they are currently waiting in the freezer to be a part of next week's menu.
(I promise you it is not as oily as it looks.)
1 orange - I zested it and squeezed the juice. They are waiting in the freezer to be added to a homemade citrus salad dressing next week.
On to the waste.
Earlier this week we made vegetable skewers for dinner and 1/2 of one of the yellow squash had a brown ring on the inside. Yuck.
Digging around in the chest freezer yesterday I found a bag of chicken breasts that we bought before we went to Germany. Marty worked his way through them, but we lost 3 to freezer burn. I looked online and found some recommendations about using freezer burnt meat, but Marty (a trained Chef) wouldn't let me try them so out they went.
Hopefully next week I will have nothing to report.
This post is linked to Food Waste Friday at The Frugal Girl.
5 comments:
Mmmm, Penzey's! I've been working out of their 'our magazine turned one' cookbook and love it.
So glad to have you with us! Your cherry tomatoes look delicious. :)
Love, the ideas for the tomatoes. How will you be using them?
Thanks everyone!
I love Penzey's, too. I can never walk out of that store empty handed!
To use the cherry tomatoes I will run a knife through them real quick and then toss them into a pan with 2 cups or so homemade spaghetti sauce. Season to taste and then serve over (in our case, gluten free) pasta with grilled chicken. Sometimes I drizzle a balsamic reduction over top (Boil 2 cups balsamic vinegar until reduced enough that it coats the back of a spoon. Add sugar to taste, if desired.)
I will try to remember to take a picture when we make it.
Good idea to document what you waste. I try to "recycle" meals by freezing them and using them at a later date. But alas I don't always stay on top of it like I should and I feel guilty when I throw away food that should've been used before it went bad.
Thanks for bringing this up! Makes me motivated to do better!
RaShell
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