Don’t Toss It – Eat It

Don't Toss It--Eat It

Stop feeding the landfill

You are standing in front of the open door of your refrigerator when you spy a container near the back and you pull it out. Inside is a hairy, foul-smelling mess that was once food but now doesn’t resemble anything edible. We’ve all been there.

According to the Department of Agriculture (USDA), 30-40 percent of food in the United States is wasted. Astounding! Wasted food is also the single, largest component of our landfills. All of this waste costs approximately $165 billion each year. Imagine what we could do with that money.

According to the National Resources Defense Council (NRDC), a non-profit organization, the average American throws away 300 pounds of food each year which costs us about $2200. That is almost $200 per month of loss. Imagine what we could do with that money.

If food takes up 10-15 percent of our household budgets, it just doesn’t make sense to throw so much away. In the coming weeks, I’m going to offer some solutions I have used for taming the leftover monsters.

One of the ways to get started using leftovers is to notice what you always have left over. I know, obvious. In my effort to cook for two, I sometimes end up with a third serving. This usually is the result of using a whole can of something instead of a partial, which would just spoil in the refrigerator, I’m sure. One of the things I have done is to take that leftover serving to work as my lunch. Since I am now retired and I’m watching my calories, I don’t eat much for lunch anymore. So there the container sits.

To get started, here’s my recipe for Stuffed Pepper Soup. It seems I always have a little bit of rice leftover and it’s not very good reheated. It does work very well in soup. This recipe is also a good use of a green pepper that is a little wrinkled and, instead of canned tomatoes, over ripe tomatoes peeled and diced would work very well.

Stuffed Pepper Soup

  • Servings: 3-4
  • Difficulty: ”Easy”
  • Print

Ingredients


½ pound ground beef
½ cup diced onion
1 green pepper, diced
1 clove garlic, minced
1 14 ounce can beef broth
1 14 ounce can diced tomatoes, undrained
1/8 teaspoon Allspice
¾ cup cooked rice
Salt and pepper, to taste

Directions

Brown ground beef. Add onion, green pepper, and garlic. Sauté until tender. Stir in tomatoes and beef broth. Add seasonings. Simmer for 15-20 minutes until flavors have blended. If you have an Instant Pot, 5 minutes on high pressure is all you need for this soup. Add in rice. Cook another 1-2 minutes to heat and soften rice.

What’s your favorite way to use leftovers? Be sure to leave a comment.

Pantry Cooking: Carbonara for Two

There is something to say for having a few meals in the pantry for those times when you can’t think of what to fix or when your time is short.

This easy carbonara for two requires only 6 basic ingredients. (Seven if you want to add a handful of peas) It might be argued that this really requires 8 ingredients if you count the salt a pepper. OK. So maybe it’s 8 instead of 6. Still, not many ingredients and they are all things I keep on hand.

carbonara

Spaghetti Carbonara for Two

4 ounces spaghetti
1 clove garlic, minced
2 strips bacon, diced
1 large egg
1/4 cup grated Parmesan cheese, plus extra for topping
2 tablespoons chopped parsley
1 cup frozen peas, thawed (optional)
Salt and pepper to taste

Bring salted water to a boil in a large sauce pan. Cook spaghetti according to package directions. Reserve 1/2 cup cooking water; drain well.
In a small bowl, whisk together egg and 1/4 cup Parmesan. Set aside.
Meanwhile, cook bacon in a skillet, over medium heat, until crisp. Remove and drain on a paper towel. Reserve drippings.
Saute garlic in drippings until fragrant. About 1 minute.
Add pasta to skillet. Working quickly, stir in egg mixture. Add reserved pasta water a small amount at a time until it is smooth and creamy. Fold in bacon, parsley and peas, if using, and top with additional Parmesan. Serve immediately.

Pork Chops with Sweet and Spicy Sauce

A simple sauce is all you need to dress up a chop.

Sweet and Spicy Pork Chops

Pork Chops with Sweet and Spicy Sauce

2 boneless pork chops
Salt and pepper
1 tablespoon olive oil
1 shallot, diced
1 clove garlic, minced
1/4 cup vinegar
1/2 cup chicken broth
2 tablespoons brown sugar
1/4 teaspoon ground chipotle
1 teaspoon butter

Season both sides of chops with salt and pepper.

Brown chops in the oil over medium heat until cooked through. Remove from pan and keep warm.

Saute shallot and garlic in the pan drippings. De-glaze with vinegar and cook until liquid is almost completely reduced.

Add broth, sugar and chipotle to pan. Simmer until liquid is reduced by half. Remove from heat and stir in the butter.

Serve sauce with chops.

Salisbury Steak for Two

I’m OK with just a hamburger patty as an entree but, if you want to elevate the simple patty, you can call it Salisbury Steak.

salisbury steak for two

Salisbury Steak for Two

1 egg
1/4 cup dry bread crumbs
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon pepper
2 tablespoons minced onion
1/2 pound ground beef

2 strips bacon
2 teaspoons dried parsley or 2 tablespoons fresh parsley
1/4 cup plus 2 tablespoons flour
1/2 cup chopped mushrooms
2 tablespoons butter
1 cup beef broth
2 tablespoons cream

Beat egg lightly in a mixing bowl. Add next five ingredients and stir to moisten. Crumble beef over mixture and mix well.

In a small skillet, fry bacon until crisp. Remove and drain on paper towels. Reserve drippings.

Mix parsley into beef and shape into two oblong patties. Spread 1/4 cup flour on a plate. Dredge patties in the flour and brown in bacon drippings.

Meanwhile, melt butter in small sauce pan. Add mushrooms and saute until tender. Sprinkle 2 tablespoons flour over mushrooms. Add beef broth, whisking continually until thickened. Continue to simmer for 2 minutes. Remove from heat and add the cream. Season with salt and pepper to taste.

Top patties with mushroom sauce and bacon.

5 Reasons to Scratch It

brownie and coffee

 

Why do I cook from scratch? The stores are full of wonderful ready-to-eat products, why make my own?

1) I have time
Cooking from scratch does take more time, though often not a lot more time. In the case of homemade yogurt, the time is spent on waiting. Heating the milk takes only a few minutes, but the rest of the process takes more than 6 hours. Of course, I don’t have to stand there and wait for it, I just have to not forget about it.

2) I can control my ingredients
Packaged foods contain a few ingredients that help to preserve the contents and provide a longer shelf-life for the product. I don’t have to eat those. I’m sure none of them will prolong my shelf-life.

3) Things taste better
I had a package of seasoned coating mix in the pantry. (I think it was there for a while.) It tasted like salt. There were many other ingredients listed, but all I could taste was the salt. If I want my chicken to taste like salt, I can do that myself. I can add more or cut back on one or more ingredients to make it taste like I want it to taste, even if what I want is salty.

6) It’s usually cheaper
I did a cost comparison for baking mix here. While it may not prove to be true every time, overall it is cheaper to make your own.

5) I can’t go back.
Since I started cooking more things from scratch, packaged foods just don’t taste good to me anymore. I prefer what I make.

Pork Chops for Two

Another effort to combat the problem of leftovers is to repackage items that you buy into smaller sizes. In this case, I wrapped pork chops from a larger package individually. When it’s time to cook, I can take out what I need.

This is an easy, inexpensive recipe for two that is quick to prepare.
porkchops

Pork Chops for Two

  • Difficulty: easy
  • Print

1 tablespoon olive oil
2 pork chops
Salt and pepper to taste
1 green pepper, sliced
1 small onion, sliced
1 teaspoon dry basil

Heat oil in a small skillet over medium high heat. Season pork on both sides with salt and pepper. Cook pork chops until browned on both sides.
Top chops with green pepper, onion and basil. Cover skillet, reduce heat and cook until vegetables are tender and pork is cooked through.

Crockpot Chicken Tetrazzini for Two

This is a simple recipe that can be dressed up any way you like. Add some carrots, celery or bell peppers for a different taste. Use turkey or pork instead of the chicken. Experiment a bit with herbs. It’s a blank canvas.

CrockpotTetrazziniforTwo

Crockpot Chicken Tetrazzini for Two

1½ cups cubed, cooked chicken
1 can (14½ ounce) chicken broth
½ cup chopped onion
1 clove garlic, minced
½ cup sliced mushrooms
¼ cup cream
1 tablespoon sherry (optional)
4 ounces dry spaghetti
Grated Parmesan cheese

Place first 5 ingredients into slow cooker. Cook on low for 4 to 5 hours.

Turn to high. Add spaghetti, cream and sherry, if using. Stir until mixed. Continue to cook for 30 minutes to 1 hour, or until spaghetti is tender.

Serve with Parmesan.